Attributes:

Relativity Vineyards

Sonoma County, United States

Zinfandel

750 ML

Food Matches:

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.

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.

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.

Attributes:

Clos du Val

Stags Leap District, United States

Cabernet Sauvignon

750 ML

1999: WineSpectator Rating: 89

cedar, coffee, currant, mocha, tobacco

1999: Tanzer Rating: 90

full-bodied

deep

bitter, cassis, cedar, cherry, chocolate, espresso

concentrated

1999: WineEnthusiast Rating: 92

rich

cassis, earthy, game, smoky

concentrated

dense

1999: CGCW Rating: 89

compact

cherries, oak, spice

sweet

smooth

1999: WineNews Rating: 88

cranberry, oak, red cherry

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.