Attributes:

Greg Norman Estates

Victoria, Australia/New Zealand

Chardonnay

750 ML

2005: WineSpectator Rating: 89

bright

supple

lime, pear, spicy

2004: WineSpectator Rating: 89

bright, lively acidity

chalk, minerals

2004: WineNews Rating: 89

crisp

green apple, minerals, peach, pineapple

juicy

2003: WineSpectator Rating: 89

tangy

distinctive

2002: WineSpectator Rating: 87

fresh

*-scented

stylish

2002: WineEnthusiast Rating: 88

solid

nectarine

2001: Tanzer Rating: 85

bright

complex

apricot, citrus, earthy

2000: WineSpectator Rating: 88

elegant

Food Matches:

(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.

Victoria is a one of the most important wine producing regions in Australia. The wine industry was jump started by the discovery of gold in the area, but as the gold ran out the area would rely more on the wine as a source of revenue. Victoria is the smallest and southernmost region in Australia excluding Tasmania. Near the coast (Yarra Valley) the climate is cooler where Victoria is known for Pinot Noir and Chardonnay. As you move further in land, the sun beats down creating better conditions for Victoria's Shiraz and Cabernet Sauvignon. In the Northeast corner of Victoria are grown enticingly sweet Muscat and Tokays, which are a specialty to Victoria.

Attributes:

Rudi Wiese

Mosel-Saar-Ruwer, Germany

Riesling

750 ML

Food Matches:

(MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced.

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

Attributes:

Glen Ellen

California, United States

Chardonnay

750 ML

2005: Tastings Rating: 88

crisp, tangy

medium body

apple, caramel, orange, spice, tangerine

juicy

2001: Tastings Rating: 83

medium-bodied

1999: Tastings Rating: 82

clean

medium-bodied

drinkable

1998: WineSpectator Rating: 81

light

1998: WineEnthusiast Rating: 82

clean

light

citrus, pear

Food Matches:

(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.

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.