Attributes:

Kunde Estate

Sonoma Valley, United States

Sauvignon Blanc

750 ML

2006: WineSpectator Rating: 87

mouthwatering, well-balanced

lime, mango, peach

2005: CGCW Rating: 84

soft

bitter

2004: WineEnthusiast Rating: 87

fresh, tart

mouthwatering

ripe

2003: WineSpectator Rating: 84

grass, green apple, lime skin, melon

2003: WineEnthusiast Rating: 88

clean, crisp

rich

ripe

2003: CGCW Rating: 85

gooseberry, vanilla

2002: WineSpectator Rating: 86

bright, crisp, lively, tart

focused

2002: WineEnthusiast Rating: 87

citrus, grass, orange

Food Matches:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.

Attributes:

Amberhill

California, United States

Sauvignon Blanc

750 ML

1998: Tastings Rating: 82

bright, clean

lean, medium-bodied

1997: WineSpectator Rating: 83

pleasant

Food Matches:

Comes mostly from California, France, New Zealand, and South Africa. Its highly acidic wines are often suggestive of herbs or grass. Light to medium bodied and usually dry, European versions are generally not oaky while California Sauvignon Blanc can take on many of the qualities of Chardonnay. France has two classic wine regions for the Sauvignon Blanc gape: Bordeaux and the Loire Valley The Bordeaux wine is called Bordeaux Blanc and the two best known of the Loire wines are called Sancerre or Pouilly-Fumé. In Bordeaux, Sauvignon Blanc is sometimes blended with Sémillon.

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Attributes:

Mouton-Cadet

Bordeaux, France

Bordeaux - White

750 ML

1999: WineSpectator Rating: 83

fresh

medium body

1997: WineSpectator Rating: 85

medium- to full-bodied

1996: WineSpectator Rating: 83

crisp

focused, straightforward

1995: WineSpectator Rating: 84

soft

solid

1992: WineSpectator Rating: 84

herbal flavors, melon, pear

1990: WineSpectator Rating: 77

crisp

lean

simple, straightforward

1987: WineSpectator Rating: 70

simple

earthy, stony

1986: WineSpectator Rating: 75

soft

lemon

Food Matches:

A region in western France that grows famous red wines from the Cabernet Sauvignon, Merlot, and Cabernet Franc grapes and white wines from Sauvignon Blanc, Sémillon and Muscadelle grapes. Situated on the Atlantic coast, Bordeaux has a maritime climate with warm summers and fairly mild winters as well as an abundance of rain during harvest time. When young, the finest red Bordeaux wines have a deep cranberry hue and aromas of blackcurrants, plums, spice, cedar, and cassis. For the first ten years or so these wines can be very dry, with tannin masking the fruity flavors. Eventually the wines turn garnet, and develops an extraordinarily complex bouquet and flavor as well as softer tannins. The finest red Bordeaux wines still take 20 years or so before reaching their maturity. Two distinct red wine production zones exist within the Bordeaux region; the Left Bank and the Right Bank. The Left Bank vineyards are located west of the Garonne River and the Gironde Estuary, into which the Garonne empties. The Right Bank vineyards are east and north of the Dordogne River and east of the Grionde Estuary. Of the various wine districts on the Left and Right Banks, four are the most important for red wines: Haut-Médoc; Pessac-Leognan, St-Emilion, and Pomerol. For white wines, the most important are Graves and Pessac-Leognan.