Attributes:

Louis Latour

Batard Montrachet, France

Chardonnay

750 ML

2003: WineAdvocate Rating: 90

medium-bodied

rich, straightforward

minerals, spices

fruity

2002: WineAdvocate Rating: (92-94)

candied, flowers, ginger, spicy

concentrated

2002: WineAdvocate Rating: 90

fleshy

2001: WineAdvocate Rating: (89-92)

medium-bodied

minerals

concentrated

2001: WineAdvocate Rating: (92-94)

fleshy

2000: WineAdvocate Rating: (90-92)

tangy

focused, rich

2000: WineAdvocate Rating: (89-92)

minerals, toast

1999: WineAdvocate Rating: (91-92)

*-scented

medium-bodied

deep

well-balanced

spicy

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.

Attributes:

Domaine des Corbillieres

The Loire, France

Sauvignon Blanc

750 ML

2005: WineAdvocate Rating: 90

fresh

chalk, honeydew, lime, melon, nuts, orange, ripe fruit

2004: WineAdvocate Rating: 87

lively

light, medium-bodied

fine bargain

2002: WineAdvocate Rating: 88

tangy

light, medium-bodied

apple, candied, citrus, lemon, melon

2001: WineAdvocate Rating: 87

light, medium-bodied

1998: WineAdvocate Rating: 86

tangy, tart

floral

1997: Tanzer Rating: 87

bright, clean

supple

lime, pear

1997: WineAdvocate Rating: 87

crisp

delicious, elegant

austere

1996: WineAdvocate Rating: 87

medium-bodied

minerals

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.

Defined by the Loire River it is the most diverse region in France. Whether it's a slightly chilled Chinon, a still dry Sancerre, or a vibrant sparkling wine, it can all be found in the Loire Valley. The main red of the Loire is the Cabernet Franc, and two main white grapes are Chenin Blanc and Sauvignon Blanc. The Loire is divided into three areas. In the Western Loire Muscadet is the main grape. The Middle Loire where the regions best Rose is produced. In the Eastern Loire Sauvignon Blanc and Pinot Noir dominates. All of the regions in the Loire share a cool northern climate. In the warmer years the grapes receive enough sunlight to ripen, while at night the cool climate results in higher acidity giving Loire wine a haunting precision. These growing conditions are very temperamental and can be a double edged sword to Loire growers. In the instance that rain is too heavy and the weather is to cold, the wine will be thin. Whatever the result, there is a certain discipline and care that goes into a Loire wine in the attempt to exhibit pure expressions of the terrior and varieties flavors.

Attributes:

Rudi Wiest

Rheingau, Germany

Riesling

750 ML

2002: WineEnthusiast Rating: 85

medium-weight

anise, peach

Food Matches:

These south-sloping vineyards on the banks of the Rhine River benefit from the sun’s warmth. As a result, Rhine wine is usually fuller and richer than Mosel wine. Most of the wine produced here contains only Riesling grapes, and tends to be either relatively dry, “trocken,” or quite sweet, “Eiswein.”

(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.