Attributes:

Bighorn Cellars

Napa Valley, United States

Cabernet Sauvignon

750 ML

2003: Tastings Rating: 90

soft

full-bodied, light

rich

black fruit, jammy, licorice

juicy

2002: Tastings Rating: 88

black currant, cassis, dill, earthy, herbal, oak

2000: WineSpectator Rating: 59

bitter, earthy

2000: WineEnthusiast Rating: 88

cassis, herbs, oak

thin

2000: Tastings Rating: 87

full-bodied

black currant, oak, plum, violet

thick

1999: WineSpectator Rating: 75

tart

1998: WineEnthusiast Rating: 93

rich

1998: WineSpectator Rating: 86

well-balanced

cassis

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:

Lopez de Heredia

Rioja, Spain

Tempranillo, Red Blend

750 ML

2001: WineAndSpirits Rating: 90

lean, light

cherry, oak

2000: Tanzer Rating: 87

tangy, zesty

light

classic, racy

bitter, dried cherry, earthy, pepper, rhubarb, strawberry

1999: WineSpectator Rating: 83

light

supple

berry, herbal, spicy, vanilla

1999: Tanzer Rating: 89

snappy

rustic

berries, cherry, fresh herbs, leather, minerals, plum, raspberry, tobacco

1997: Tastings Rating: 84

crisp

lean, light, medium-bodied

rustic

1996: Tastings Rating: 85

clean

light, medium-bodied

rustic, supple

herb, tomato

juicy, sweet

1995: WineSpectator Rating: 82

rustic, straightforward

1994: WineSpectator Rating: 80

light

herb flavors, strawberry, vanilla

Food Matches:

(ree OH hah)—This region in north-central Spain makes the country’s most popular red wine from Tempranillo, Garnacha (Grenache), Graciano and Mazuelo grapes. Rosado (rose) and white wines are also produced here. Traditionally red Rioja was aged for many years in small barrels made from American oak; this produced wines that were pale, gentle, and lacking in fruitiness. Current trends have been away from only oak aging and the wines are now much fresher tasting. In addition, the introduction of French oak barrels has contributed to its distinctive vanilla quality. The Rioja region is divided into three zones, the most well known being Rioja Alta. Alta-based wines tend to be firmer and leaner in style. Rioja Alavesa produces delicate, perfumed reds. Both Alavesa- and Alta-based wines are blended with wines from the third region, Rioja Baja, a somewhat warmer area that produces heavier grapes. The label of a Rioja will reveal much about the characteristics of its contents. Sin crianza Riojas receive no oak aging and are released young; they are Beaujolais-like, fruity and fresh. Some wines are aged for two years in oak or bottles; these are labeled crianza and, while still fresh and fruity, begin take on the famous oakiness. Wines aged for three years, at least one year in a barrel, are labeled reserva. These are often the most enjoyable of all Riojas. The most expensive wines are aged for five years or more, earning the status of gran reserva. The youngest Riojas pair well with seafood, spicy sausages, and Spanish-style bean dishes. The mature reds should be eaten with game, stews, and cheese.

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.

Attributes:

Pacific Estates

South Coast, United States

Cabernet Sauvignon

750 ML

2001: WineSpectator Rating: 84

lively

2001: Tastings Rating: 85

soft

currant, dried berry, herb, mineral, mocha

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.