Attributes:

Forest Ville

Sonoma County, United States

Pinot Noir

750 ML

2003: CGCW Rating: 83

Food Matches:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

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:

Domaine de la Vougeraie

Nuits-Saint-Georges Rouge, France

Pinot Noir

750 ML

2004: Tanzer Rating: 86-88

supple

nutty, red fruits, rose petal

2002: Tanzer Rating: 89-92

fresh

floral, flowers on the nose

currant, licorice, raspberry

2002: Tanzer Rating: 86-88

2000: Tanzer Rating: 89-92

sweet

2000: Tanzer Rating: 86-89

fat

leather, red fruits, smoke, smoky, spices

Food Matches:

(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.

Attributes:

Jim Barry Wines

Clare, Australia/New Zealand

Syrah / Shiraz

750 ML

2005: WineSpectator Rating: 90

blackberry, caramel, eucalyptus, tar

ripe

2004: WineSpectator Rating: 88

floral

blackberry, cassis, cedar, herbs, oak, pepper, smoke, tar

2004: WineEnthusiast Rating: 88

bright

blackberry, eucalyptus, vanilla

juicy

2004: WineAndSpirits Rating: 88

complex

bitter, chocolate, dark fruit, eucalyptus, orange peel

smooth

2003: Tanzer Rating: 88

tangy

deep, rich

berry, bitter, boysenberry, chocolate, espresso, mocha, tar

sweet

2003: WineAdvocate Rating: 87

*-scented

thick, velvety

2003: WineSpectator Rating: 88

rich

blackberry, earth, leather, licorice, peppery, roasted meat

2003: WineEnthusiast Rating: 85

tart

black pepper, blackberry, smoky

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.