Attributes:

Reichsgraf Von Kesselstatt

Mosel-Saar-Ruwer, Germany

Riesling Kabinett

750 ML

2005: WineAndSpirits Rating: 91

floral

light-bodied

deep, tightly wound

distinctive

2001: WineEnthusiast Rating: 89

tangerine

1992: WineAdvocate Rating: 89

crisp

elegant, stylish, tasty

concentrated

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.

Attributes:

Ste. Chapelle

Idaho, 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.

Idaho is a state in the Western part of the United States of America. The climate of the wine region in Idaho much resembles eastern Washington, though the Day-Night Temperature is greater. The effect of this climate is and unpredicted combination of grapes with high acidity and high sugar. Unfortunately the growers here have to deal with Idaho's bitter winter. The challenge for the grapes is not necessarily ripening but surviving. Riesling thrives in these harsh conditions and produces good sweet wines. Pinot noir and Chardonnay are also grown with some success; where as the Cabernet Sauvignon doesn't do well in the short growing season.

Attributes:

Bodegas Faustino

Rioja, Spain

Tempranillo

750 ML

2005: WineSpectator Rating: 82

fresh

supple

cherry, chocolate, herbaceous, oak

2004: WineSpectator Rating: 79

lean

herbal, licorice, raisin

2004: WineSpectator Rating: 82

2003: WineSpectator Rating: 83

soft

plum, spicy, tobacco

2003: WineSpectator Rating: 79

butter, smoky, spice

2003: WineEnthusiast Rating: 84

firm acidity, fresh, snappy

simple

round

2002: WineSpectator Rating: 81

light

cherry, herbaceous, tea

2002: WineSpectator Rating: 83

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.