Attributes:

Domaine William Fevre

Burgundy, France

Chardonnay

750 ML

2006: Tanzer Rating: 94-97

solid

citrus, lemon, minerally, minerals, mint, pineapple, spices

concentrated, ripe

2005: Tanzer Rating: 94(+?)

fresh

suave

powerful

flint, lime, mineral, minerals, stone

2004: Tanzer Rating: 94

fat

floral

focused, supple

classic

ginger, mint, stone

huge, sweet

2004: WineAdvocate Rating: 96

medium to full-bodied

suave

powerful

minerals, stone

concentrated

dense

2003: Tanzer Rating: 94

white flowers

classic

lemon, lime, minerals, stone

2002: Tanzer Rating: 95+

fat

lemon, lime, mineral, pepper, spices

2002: Tanzer Rating: 95+

fat

white flowers

citrus skin, lime, minerals, pepper, petrol, stone

dense, strong

2002: WineAdvocate Rating: 94

flint

austere, huge

dense

Food Matches:

or Bourgogne (bor guh nyeh)-this region in eastern France, known equally for the excellence of its red and white wines, consists mostly of small estates, or domaines. Although its climate and soil are particularly suited to the Pinot Noir and Chardonnay grapes, with Gamay dominant in the southern district of Beaujolais, Burgundy’s terroir is so varied that each vineyard creates distinctive wines. This wide variety accounts for not only the plethora of sublime wines coming from this region, but also for the relatively small production levels. There are five main districts in Burgundy: The Côte d’Or, The Côte Chalonnaise, Chablis, The Mâconnais, and Beaujolais. Red Burgundy is paler than Bordeaux, ranging in color from garnet to cherry or ruby, because the Pinot Noir grape has less color than the Cabernet Sauvignon or Merlot grapes. It tends to be full in body and low in tannin. The characteristic aroma is cherries and berries, with woodsy, or mushroomy accents. When a red burgundy ages, it often develops a silky texture, richness, and natural sweetness of fruit flavors. Red Burgundies are great to drink young because of their softness and fruitiness, and they are incredibly versatile companions to food.

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

Attributes:

Annies Lane

Clare, Australia/New Zealand

Syrah / Shiraz

750 ML

2004: Tanzer Rating: 89

bright

floral

focused

berry, blackberry, kirsch, spicy

2002: WineSpectator Rating: 87

bright, lively

elegant

2002: Tanzer Rating: 88

floral

supple

licorice, plum

sweet

2001: WineSpectator Rating: 89

bright, crisp

elegant

Food Matches:

This climatically diverse region of South Australia makes the country’s best Rieslings in a dry, crisp style with hints of lime. It is also known for its Cabernet Sauvignon and Shiraz.

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:

Coopers Creek

New Zealand, Australia/New Zealand

Sauvignon Blanc

750 ML

Food Matches:

Although it makes just one-tenth the wine of neighboring Australia, this country’s production is increasing every year. Its white wines are generally unoaked with pronounced flavor, rich texture, and high acidity. The South Island’s renowned Sauvignon Blanc is so distinctive that it can be compared to asparagus, limes, grass, or passion fruit. This region also excels in intense Chardonnays and Pinot Noirs. Cabernet Sauvignon grows well on the North Island, yielding an intense, berry fruit. There the Pinot Noirs are rich and the Chardonnays are soft and ripe but well balanced.

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.