Attributes:

Domaine De Villeneuve

Châteauneuf-du-Pape, France

Syrah / Shiraz

750 ML

Food Matches:

(shah toe nuf doo pahp)—Situated on the sun-baked southern reaches of the Rhone Valley, this appellation grows a great number of grape varieties, but is best known for its full-bodied dry reds. As many as thirteen different kinds of grape can end up in one bottle, although most vintners use only three or four, especially Syrah, Mourvédre, and Grenache.

Originally grown in France’s Northern Rhône Valley (where it is a noble variety) this grape has spread to Australia, California, Washington, Italy and Spain. In the Rhone region this grape produces deeply colored wines with full body and firm tannin, however in Australia, where it is known as Shiraz, the wines are lighter and fruitier. Aromas and flavors for these wines vary as much as their geographical breadth suggests: berries, smoked meat, bell peppers, even tar.

Australian name for the grape known as Syrah in France.

Attributes:

Blackstone

Napa Valley, United States

Merlot

750 ML

2003: CGCW Rating: 85

clean

2000: CGCW Rating: 82

soft

cherry, herbal

1999: WineSpectator Rating: 85

fresh

currant, sage, toasty oak

1999: CGCW Rating: 87

rich

oak

1997: WineSpectator Rating: 88

complex, supple

cherry, mineral, plum, toasted oak

1997: Tastings Rating: 83

bright, soft

medium body

berry, herbs, minerally

1997: Tastings Rating: 82

bright, fat, soft

old wood

medium-bodied

ripe

1996: Tastings Rating: 82

crisp, snappy

medium-bodied

deep

chocolate, herbal, herbs

juicy

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.

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.

Attributes:

Rosenblum Cellars

North Coast, United States

Zinfandel

750 ML

2005: CGCW Rating: 85

soft

2005: CGCW Rating: 83

awkward

berries

2004: CGCW Rating: 83

oak, prune

2004: CGCW Rating: 81

2004: CGCW Rating: 85

coffee, sour

Food Matches:

One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.