Attributes:

Chateau Saint Jean

Sonoma County, United States

Gewurztraminer

750 ML

2003: WineSpectator Rating: 82

simple

2003: WineEnthusiast Rating: 84

flowery

apricot, pear

fruity

2002: WineSpectator Rating: 85

soft

citrus, honey, peach, pear, spice

2001: WineAdvocate Rating: 86

light, medium-bodied

citrus, honey, pear, spice

2000: Tanzer Rating: 85

bright, fat

floral

complex

cinnamon, honey, lichee, rose petal

fruity, sweet

2000: WineEnthusiast Rating: 90

complex

fleshy

1998: Tastings Rating: 84

zesty

medium-bodied

fragrant

1997: WineAdvocate Rating: 87

crisp

*-scented

Food Matches:

(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.

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:

Hugel et Fils

Alsace, France

Riesling

750 ML

2001: Tanzer Rating: 86

apple, herbs, lemon

2000: WineSpectator Rating: 88

tightly wound

racy

2000: Tanzer Rating: 85-87

fresh

spring flowers

apple, citrus, mineral

austere, juicy

2000: WineAdvocate Rating: 87

bright, crisp

*-scented

2000: WineEnthusiast Rating: 85

chalk, herbal, mineral

1998: Tanzer Rating: 85-86

snappy

lime, mineral, minerals, spice

juicy

1998: WineEnthusiast Rating: 87

fat, lively

classic

citrus, earth, lime, mineral

1997: WineSpectator Rating: 84

compact, rich

earthy, herbal, peach

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.

(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:

Cloudline

Oregon, United States

Pinot Gris/Pinot Grigio

750 ML

Food Matches:

This state’s strict wine laws demand that variety wines must contain at least 90% of the named grape (except for Cabernet Sauvignon). The region’s cool climate comes from its proximity to the Pacific and its primary grapes are Pinot Noir and Pinot Gris. The latter wine is usually medium bodied, with aromas reminiscent of pears and apples and a surprising depth and complexity. Oregon Pinot Gris is a great food wine, and works especially well with seafood and salmon. Pinot Noir is a more expensive wine here, but that is because it can be such a difficult grape to grow that yields are inevitably low. The best Oregon Pinot Noirs are balanced, fruity and full.

(pee noh GREE joe)—also known as Pinot Gris, is grown mostly in northeastern Italy but is also found in Germany (where it is called Rülander), Alsace, Oregon and California. It is deeper in color than other white grapes and has a medium body and low acidity.

Pinot Gris, like the closely related Pinot Noir grape, needs a cool climate and is highly sensitive to terrior, or growing conditions. Though the grape can grow in several places, it makes good wine in only a few. Pinot Gris is one of the two USA whites that are incredibly versatile with food, the other being Sauvignon Blanc. Oregon Pinot Gris has an inherent creamy yet crisp character that agrees with many foods.