Attributes:

Moon Mountain

Sonoma County, United States

Sauvignon Blanc

750 ML

2004: CGCW Rating: 85

clean

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:

Albet I Noya

Penedès, Spain

Tempranillo

750 ML

2003: WineSpectator Rating: 78

simple

2003: WineAdvocate Rating: 86

*-scented

light, medium-bodied

elegant

gamy, grapey

2001: WineSpectator Rating: 86

plum, spice, tobacco

ripe

2001: WineSpectator Rating: 78

round

2001: WineAdvocate Rating: 88

soft

medium-bodied

berry, cherry, strawberry

sweet

2000: WineSpectator Rating: 90

crisp, lively

blackberry, dark chocolate

2000: WineSpectator Rating: 86

2000: WineAdvocate Rating: 87

medium-bodied

elegant

cherry, oak, strawberry

Food Matches:

This Spanish grape gives wines deep color, low acidity and only moderate alcohol content. In recent years the Ribera del Duero region has been producing wonderful wines featuring this grape; in older, more traditional regions such as Rioja, the grape is blended with others.

Penedès is a wine-making region of Catalonia in Northeast Spain. The area is surrounded by coastal hills and mountains from inland. Considered one of the country's best wine-producing regions, it is also one of the most ancient in Europe dating back to the 6th century. Known for its production of sparkling wine (Cava), the region also produces some highly-regarded red wines. On the hot humid coastal plains red varieties such as Grenache, Tempranillo, and Cabernet Sauvignon are grown. Meanwhile on higher inland terrain Macebo, Xarel Lo and the white grape varieties dominate. (Muscat, Chardonnay, Chenin Blanc, Riesling, Gewürztraminer, and Riesling)

Attributes:

Vinavera

Napa Valley, United States

Sauvignon Blanc

750 ML

2004: WineSpectator Rating: 85

apple, grass, lime

ripe

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.

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.