Attributes:

Castell Sant Antoni

Cava, Spain

Extra Brut/Brut Nature

750 ML

Food Matches:

Cava began when Don Jose Raventos, traveling across Europe from Spain selling red and white wine stumbled upon a sparkling wine in the region of champagne. So fascinated by this drink, he returned to Spain and ready to attempt his own sparkler. Later importing Champagne equipment he produced the first Methode Champenoise sparkler in 1872. Using secondary fermentation like the French, Raventos had created Cava. After discussion with other winemakers in the region, it was agreed that Penedes was to become the Champagne of Spain, and the rest is history. In the present, Cava can be found brut nature to Sweet, or in rare cases a Cava rose. Note than any sparkling wine made by tank or bulk method is not a Cava.

Attributes:

Graham

Portugal, Other

Tawny Port

750 ML

NV: WineSpectator Rating: 78

simple

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.

Tawny Port is a fortified Portuguese wine and describes a wide variety of types. All are made from red grapes aged in wood barrels, mellowing the wine to an amber-brown color with a nutty flavor. (See PORT for more information on the region and fortification process.)

Attributes:

Planeta

Sicily, Italy

Chardonnay

750 ML

2005: WineNews Rating: 88

fig, honey, mango, nutmeg, peach, resin

ripe

2005: WineNews Rating: 88

fig, honey, mango, nutmeg, peach, resin

ripe

dense

2005: WineSpectator Rating: 93

opulent

butterscotch, caramel, honey

dense

2004: Tanzer Rating: 88

rich

apricot, grapefruit, mango, pineapple

ripe

2004: WineSpectator Rating: 90

full-bodied

2003: WineSpectator Rating: 89

tart

full-bodied

apple, pineapple, toasty oak, vanilla

2002: WineSpectator Rating: 92

lively, very crisp

full-bodied

delicious, mature

caramel, coconut, honey, vanilla

2002: WineAdvocate Rating: 89

fresh

deep

ripe

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.