Attributes:

Antinori

Chianti Classico, Italy

Sangiovese

750 ML

2004: WineAdvocate Rating: 91

layered

cherries, herbs, leather, menthol, oak, smoke

ripe, sweet

2003: WineAdvocate Rating: 89

2003: WineAdvocate Rating: 91

jammy, licorice, plum, raisin

2001: WineAdvocate Rating: 89

game, herb, plummy

1998: WineEnthusiast Rating: 92

full-bodied

rich

powerful

cherries, spice, tobacco

1998: WineAdvocate Rating: 90

medium to full body

rich

earth, leather, plum, spice

concentrated

1998: WineAndSpirits Rating: 89

dense

1997: WineEnthusiast Rating: 92

dense, round

Food Matches:

The best wines from this noble grape come from Tuscany, particularly in the Brunello di Montalcino and Chianti districts, although it is gaining in popularity in California. Sangiovese grapes make wine that is medium to high in acidity and firm in tannin; the wines can be light to full-bodied depending on where the grapes are grown. The aromas and flavors are fruity, often of a cherry-like quality. Hints of violets or a nutty character can also be present.

Attributes:

Pavia Agostino & Figli

Barbera d'Asti, Italy

Barbera

750 ML

Food Matches:

An Italian grape that’s high in acidity and low in tannins; many producers age Barbera-made wines in oak to increase the level of tannins. The best wines made from Barbera grapes are made in Piedmont, specifically in the Asti and Alba regions. These wines are rich, with high acidity and generous black-cherry fruits. Barbera d’Asti is usually riper and richer than Barbera d’Alba, but the two wines can be equally powerful. Barbera is a wonderful everyday wine, perfect with pasta, pizza, or any tomato dish.

Attributes:

Veranda

Casablanca Valley, Other

Chardonnay

750 ML

2002: WineSpectator Rating: 84

butter, buttery, pear, toast

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.

Casablanca Valley is one of the newest regions in Chile. Northwest of Santiago and less than 20 miles from the Pacific Ocean, the Casablanca Valley is a prime area for cool climate grapes. The area was discovered when Pablo Morandé, who was then working for Chilean giant Concha y Toro, started looking for a growing environment similar to Carneros. Planting in the valley expanded rapidly in the 1990s, yet there are few wineries based there. Most of the roughly 10,000 acres of vineyards are farmed by wineries based elsewhere in Chile or by private growers. Chardonnay is the most widely planted grape. Sauvignon Blanc, Pinot noir and merlot are also in the region.