Attributes:

Domaine Bruno Hunold

Alsace, France

Gewurztraminer

750 ML

Food Matches:

(ahl zas) Just across the Rhine River from Germany, this region in northeastern France produces wines that are unique in many ways. They are made with grapes native to Germany; their bottles are graceful and long-necked; they are relatively inexpensive; and their labels carry the names of the grape as well as the place-name. Alsace Riesling is far drier than its German counterpart, although it has a fruity aroma. IT can be enjoyed young, but a good Riesling will age and improve for ten or more years. Alsace Pinot Blanc is a light-bodied wine that can be extremely dry or medium-dry. Tokay Pinot Gris is made from the Pinot Gris grape, known more famously in Italy as Pinot Grigio. In Alsace these wines are rich, spicy, and full-bodied and a good match with spicy meat dishes as well as sweet and sour flavors. In Alsace, the Gewurztraminer grape makes wines that are spicy, intense, low in acidity and high in alcohol.

(geh VAIRTZ trah mee ner)—This grape makes a deep-colored, full-bodied, soft white wine with aromas and flavors of roses and lychee fruit. Classically a dry wine from France’s Alsace region, there are other excellent wines available from Germany, Austria, California, Oregon and New York.

Attributes:

Green Point

Yarra Valley, Australia/New Zealand

Chardonnay

750 ML

2005: WineSpectator Rating: 86

tangy

light

2004: WineSpectator Rating: 88

bright, lively

2003: WineSpectator Rating: 88

fresh

2003: Tanzer Rating: 87

fresh

rich, supple

mineral, oak, pear

juicy, ripe

2003: WineAdvocate Rating: 86

tart, zesty

medium body

complex

pleasant

2002: WineSpectator Rating: 85

tart

2002: WineEnthusiast Rating: 86

lively, zesty

stone fruit

lean, light

earthy, lime, pear

1996: WineSpectator Rating: 89

compact

delicious

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.

In southern Victoria, close to Australia’s capital, Melbourne, the cool, maritime climate produces fine Pinot Noir, Chardonnay, and sparkling wine. Yarra Valley is also known for its Bordeaux varieties, Cabernet Sauvignon, Cabernet Franc, and Merlot.

Attributes:

Quinta do Noval

Portugal, Other

Vintage Port

750 ML

2000: WineEnthusiast Rating: 95

rich

coffee, plum, prune

ripe

1995: Tastings Rating: 93

full-bodied

complex, deep, rich, tightly wound

powerful

dense

1994: Tastings Rating: 90

floral

flowers, tar

ripe

1991: Tastings Rating: 92

rich

classic

cassis, vanilla

1991: Tastings Rating: 90

concentrated, sweet

Food Matches:

Well known for its Port and Vinho Verde wines, Portugal is one of Europe’s leading wine producing countries. It competes closely with Germany for the position of fourth largest wine producer in Europe. Portugal is also the worlds leading producer of cork. Single-handedly it accounts for nearly 70 percent of the worlds commercially traded cork supply.

Vintage Port, a fortified Portuguese wine, is the best known and most sought after type of port. Made from a mixture of red grapes, it is produced only in good years when conditions are favorable for the production of a fine wine. The decision to declare a vintage is made by each individual port house and all the grapes included come from top vineyards in that vintage. Vintage ports are aged in barrels for a maximum of two and half years and then require another 10 to 30 years in the bottle before they are ready. Since they are aged in barrels for only a short time, they retain their dark red color and full-bodied strong fruit flavor. Younger vintage ports remain exuberant and powerful, while the older varieties have more finesse and integration, a result of the slow maturation process. To maintain its intensity, Vintage Port is neither fined nor filtered and throws a great deal of sediment as it matures and must be decanted. The flagship style of port, Vintage Port represents only 2-3 % of the total Port production. (See PORT for more information on the region and fortification process.)