Attributes:

Palacios Remondo

Rioja, Spain

Dry Red Table Wine

750 ML

Food Matches:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.

Attributes:

Antinori

Brunello di Montalcino, Italy

Sangiovese

750 ML

2003: WineAdvocate Rating: 91

racy

dark fruit, toasted oak, tobacco

sweet

2003: WineSpectator Rating: 88

full-bodied, light

delicate, strong

2001: WineSpectator Rating: 90

full-bodied

opulent, rich

cherry, coffee, jammy, toasted oak

fruity

2001: Tanzer Rating: 90(+?)

lively

focused

cherry, cola, dark berries, earth, game, leather, menthol, minerals, mocha

2001: WineAdvocate Rating: 91

dense

2000: WineSpectator Rating: 88

fresh

medium-bodied

blackberry, flowers, mineral

2000: WineEnthusiast Rating: 91

rich

black cherry, chocolate, citrus, leather, oak

2000: WineSpectator Rating: 90

sweet

Food Matches:

The best wines from this noble grape come from Tuscany, particularly in the Brunello di Montalcino and Chianti districts, although it is gaining in popularity in California. Sangiovese grapes make wine that is medium to high in acidity and firm in tannin; the wines can be light to full-bodied depending on where the grapes are grown. The aromas and flavors are fruity, often of a cherry-like quality. Hints of violets or a nutty character can also be present.

Montalcino is located about 70 miles southwest of Florence and takes its name from a variety of oak tree that once covered the terrain. During medieval times the city was famous for its tanneries and the resulting shoes and high quality leather. Montalcino has one of the warmest climates in Tuscany with very unique growing conditions on the northern slopes and the southern slopes. The southern slopes get more sun accounting for more powerful wine. The northern slopes are a cooler climate with less sun causing for wine dryer aromatic wines.

Attributes:

Dunnewood

Mendocino County, United States

Merlot

750 ML

1999: WineEnthusiast Rating: 84

full-bodied

berry, earthy

Food Matches:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.