Attributes:

Lyeth

Sonoma County, United States

Sauvignon Blanc

750 ML

2002: WineEnthusiast Rating: 86

clean, tart

2002: CGCW Rating: 87

honeydew, lime, melon, spicy, vanilla

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.

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:

Matanzas Creek

Sonoma County, United States

Sauvignon Blanc

375 ML

2005: WineAdvocate Rating: 89

crisp, fresh

medium-bodied

2005: Tanzer Rating: 89

zesty

floral

light

focused

elegant

2005: WineSpectator Rating: 85

citrus, grapefruit, lime, spice

2005: CGCW Rating: 83

juicy

2004: WineAdvocate Rating: 89

crisp

stone fruit

medium-bodied

pleasant

2004: Tanzer Rating: 87

honey, lemon, melon

juicy

2002: WineSpectator Rating: 87

tart

citrus, grass, melon, pear, pineapple, vanilla

2002: Tanzer Rating: 89

tangy

light

supple

ripe

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.

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:

Chateau Saint-Robert

Graves, France

Dry White Table Wine

750 ML

Food Matches:

Traditionally the only region in Bordeaux to make both top-quality reds and whites, Graves has lost much of its land to the new appellation of Pessac-Léognan. What remains is a collection of medium-to full-bodied whites and reds. The reds made from Merlot and Cabernet Sauvignon are supple, earthy, and tobacco-scented. The whites are made from Sémillon, Sauvignon d Blanc, and Muscadelle grapes. These honeyed, soft, nutty wines are among the greatest in France.