Attributes:

Starry Night

Dry Creek Valley, United States

Sauvignon Blanc

750 ML

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.

Attributes:

Rosemount Estate

Australia, Australia/New Zealand

Sauvignon Blanc

750 ML

2003: WineSpectator Rating: 85

bright, fresh, lively

herb flavors, lime, pear

2002: WineSpectator Rating: 84

light

2002: WineEnthusiast Rating: 85

straightforward

citrus, green apple

2001: WineSpectator Rating: 84

lively

light

straightforward

2001: WineEnthusiast Rating: 84

clean, fresh, tangy

floral

rich

herb flavors, peach

2000: WineSpectator Rating: 84

bright, fresh

2000: WineAdvocate Rating: 86

clean, crisp

light, medium-bodied

fragrant

apple, herb flavors

1999: WineSpectator Rating: 84

focused

tasty

lemon, spice

Food Matches:

In the past few decades Australia’s wine industry has transformed itself into one of the most technologically advanced in the world. A combination of a generally warm, dry climate and a cultural affinity for creating, rather than following, tradition has resulted in wines that are soft and pleasant to drink from an early age. They are the epitome of user-friendliness. Australia’s wine regions are mainly in the southern, cooler part of the country, clustered mainly in the state of Victoria, the southern part of South Australia and the cooler parts of New South Wales. Syrah, or Shiraz as it is known there, is the top grape, followed by Cabernet Sauvignon, Chardonnay, Riesling, and Semillon. The wines are generally listed with the name of their grape variety, which must constitute at least 85 percent of the wine. Although Australia’s winemaking region is vast, most labels indicate only that their contents come from South Eastern Australia. Flavor is indicated by the variety of grape used to make the wine. Australia’s classification system is generally lax when it comes to quality and labeling. Some bottles indicate a specific state of origin (New South Wales, Victoria, or South Australia), or a region within a state, but these smaller zones are still being decided.

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.

Attributes:

Chateau Saint Jean

Sonoma County, United States

Fume Blanc

750 ML

2002: WineSpectator Rating: 88

fat

grass, melon, toasty oak, vanilla

2002: WineAdvocate Rating: 87

crisp

light, medium-bodied

nuanced

delicious, fragrant

good concentration, ripe

2002: WineEnthusiast Rating: 85

crisp

pleasant

herbs, honey

sweet

2002: CGCW Rating: 88

2001: WineSpectator Rating: 88

spicy

2001: WineSpectator Rating: 85

floral

2001: WineEnthusiast Rating: 87

clean

light

pleasant

lime, melon, mocha, vanilla

2001: WineAdvocate Rating: 87

floral

light, medium-bodied

delicious, fragrant

citrus, herb flavors, melon, mineral, peach

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.