Attributes:

Ringside Vineyards

Napa Valley, United States

Cabernet Sauvignon

750 ML

Food Matches:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

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:

Bookwalter Winery

Columbia Valley, United States

Cabernet Sauvignon

750 ML

2004: WineAdvocate Rating: 85

pleasant

black cherry, black currant, cedar, oak

2003: WineSpectator Rating: 87

blackberry, currant, smoky

ripe

2002: WineSpectator Rating: 92

blackberry, currant, pepper, peppery, spicy, wild berry

ripe

2002: WineAdvocate Rating: 91

well-balanced

2001: WineEnthusiast Rating: 94

lean

mean

classic

black cherry, cassis, cedar, cinnamon, graphite, lead pencil, spice

2001: WineSpectator Rating: 89

bright, lively acidity

cherry, herb flavors

2001: WineAdvocate Rating: 92

medium to full-bodied

cassis, plummy, tar

2001: Tastings Rating: 89

full-bodied

herbal, oak

ripe

Food Matches:

(cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

Attributes:

Markham

Napa Valley, United States

Zinfandel

750 ML

2002: CGCW Rating: 88

rich, rustic, supple

berries, oak, toasted bread

ripe

2002: WineSpectator Rating: 87

rich

blackberry, currant, mocha, oak

ripe

2001: WineAdvocate Rating: 84

medium-bodied

2001: WineEnthusiast Rating: 85

tasty

black cherry, blackberry, licorice, plum, spicy

2001: CGCW Rating: 89

2000: WineSpectator Rating: 87

*-scented

peppery, plum, spicy

1999: WineSpectator Rating: 88

complex

anise, black cherry, blackberry, earth, mineral

ripe

1999: WineEnthusiast Rating: 85

straightforward

cherry, smoky

smooth

Food Matches:

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.

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.