Red Wine Varietals

Question 1

Pinot Noir - California

Answer 1

Miura, “Williams Ranch” Anderson Valley, 2013 $165
Miura, “Pisoni Vineyard, SLH, 2012 $165
Failla, Sonoma Coast, 2014 $105
Williams Selyem, Russian River Valley, 2015 $245
Bien Nacido, Santa Maria Valley, 2012 $125

Pinot Noir pairs well with a wide range of foods—fruitier versions make a great match with salmon or other fatty fish, roasted chicken or pasta dishes; bigger, more tannic Pinots are ideal with duck and other game birds, casseroles or, of course, stews like beef bourguignon.

Vintage
2012, 2013 and 2014 good years

Question 2

Pinot Noir - Oregon

Answer 2

Adelsheim (WV)
Domaine Serene, Yamhill Cuvee (WV)
Antica Terra (EAH)
Beaux Frerres (RR)

Vintages
2012, 2104, 2015 best recent vintages

Question 3

Syrah - USA

Answer 3

Lioco
Shafer, “Relentless,” Napa
Cayuse, “En Cailloux,” Walla Walla, OR
Sine Qua Non, “The Stock” Central Coast

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Vintages
2013, 2014, 2015 produced good vintages

Question 4

Zinfandel - California

Answer 4

Ridge Vineyards, East Bench Dry Creek $85
Seghesio, “Home Ranch,” $165
Robert Biale, “Black Chicken” $120

Pairing - Mingling happily with bold food like brisket, lamb shanks, pork ribs, or anything barbecued

Vintage
2012, 2013, 2014 were quality

Question 5

Merlot - California

Answer 5

Duckhorn, Napa $100
Miner, Stagecoach, Napa $125
Lewis Cellars, Napa $175

Lamb with Merlot is an ideal match—the sweetness of the meat picks up on the sweet fruit flavors of the wine to create a harmonious balance. Merlot’s gentle tannins allow for a hint of spice and its medium weight and bright acidity permit the possibilities of simple pizza or pasta with red sauce.

Vintage
2012, 2013, 2014 - Warm and plush
2010, 2011 - cool vintages and herbal

Question 6

Cabernet Sauvignon - California

Answer 6

BonAnno, 2015 $70
Heitz Cellars, 2012 $140
Jordan 2012 $145
Shafer, “Hillside Select,” Stag’s Leap, 2010 $635

Braised beef, gamey meats or mushroom dishes

Vintage
2011 is worst recent vintage, due to rain; 2012-2015 have been good years

Question 7

Pinot Noir - New Zealand

Answer 7

Allan Scott, Marlborough $60
Felton Road, “Calvert,” Central Otago $160

The supple richness of New Zealand Pinot Noir complements a range of savory dishes. Try it alongside game birds such as quail, turkey, and duck; with a fillet of New Zealand salmon; or equally with pork, veal, lamb or venison.

Vintage
Consistently good, no standouts good or bad

Question 8

Shiraz - Australia

Answer 8

Penfold’s, Grange,” South Australia
Ringland, “Dry Grown,” Barossa
Torbeck, “Runrig,” Barossa
Yangarra

Pair with game like bison or lamb

Vintages
1998, 2005, 2010, 2015, 2016 all good, look promising

Question 9

Cabernet Sauvignon - Australia

Answer 9

Penley Estate, Coonawara $55
Mitolo, “Serpico,” McLaren Vale $140
Elderton, “Ashmead Vineyard,” 185

Blackberry, currants and cherry fruit with some eucalyptus, mint and vegetal notes, and varying amounts of tannins are usually found in Australian Cabs. These characteristics make Aussie Cabs a good match for beef, lamb and game, simply prepared. Braised lamb shanks, grilled steaks, and roast prime rib are good choices.

Vintage
2011 was a bad vintage in Coonawara
2012, 2015, 2016 were good

Question 10

Grenache - Australia

Answer 10

Yalumba
Betts & Scholl
John Duval

Pair with rabbit and pork sausage or slow roasted pork, red roast duck with plum and other fruit glazes or duck confit with cherries, boned quail with wild mushrooms, grain fed chicken, pan fried veal chops, and mushroom pie.

Vintage
2010, 2012, 2015

Question 11

Malbec - Argentina

Answer 11

Primus
Achaval Ferrer
Vinos Cobos

Pair with with dark meat poultry, roasted pork, and leaner cuts of red meat and herbs like sage, rosemary, or even juniper.

Vintage
Good in 2006, 2009, 2010, 2013
2013 was cool producing fresh wines with balanced acid and tannin and lower alcohol

Question 12

Cabernet Sauvignon - Chile

Answer 12

Emiliana, Colchagua
Concha y Toro, Colchagua
Primus, Maipo Valley

Pair with pork, beef, rich stews, empanadas

Vintage
Strong in 2003, 2005, 2007
Bad in 2014 in Colchagua

Question 13

Nebbiolo - Italy

Answer 13

Barolo
Giacomo Borgogno e Figli
Poderi Aldo Conterno
Viettti

Barbaresco
Giacomo Borgogno e Figli
Gaja
Marchesi di Gresy

With Nebbiolo’s delicate aromas but bold tannin, you’ll want to seek out less-gamey meats that have enough fat to absorb the ample tannin. VEAL OSSO BUCCO (classic) Beef Tenderloin, Ribeye Steak (or Prime Rib), Roast Turkey, Pork Sausage, Braised Duck, Meat Ragu, Roasted Game Hen, Braised Pork shank, Prosciutto

Vintage
Bad - 2002, 2003, 2014
Great - 1990, 1996, 2000, 2001, 2004, 2006, 2007, 2010

If on a budget reccommend 2005 Vietti; 2006 and younger should likely be held

Question 14

Sangiovesse - Italy

Answer 14

Brunello
Altesino 2010 $145
Castello Banfi 2008 $120
Fuligni 2010 $195

Chianti Classico
Castello di Volpaia 2011 $55
Brancaia, RIserva 2011 $100
Fattoria di Felsina, “Rancia,” 2009 $125

Pair with roasted pork/lamb, prosciutto, gnocci, pasta with meat sauce

Vintage
2014 bad throughout much of italy
Good 2001, 2004, 2006, 2010, 2012

Question 15

Tempranillo - Spain

Answer 15

Rioja
Bodegas Muga, Reserva 2013 $80
La Rioja Alta, “904,” Gran Reserva 2004 $140
Bodegas Roda, “Roda I,” 2001 $295

Ribera del Duero
Domino de Pingus 2008 $1070
Domino de Pingus “Flor de Pingus,” 2008 $195
Vega Sicilia, “Unico,” 2007 $690

Pair with Regional Spanish cuisine, which includes roasted vegetables and cured meats, like the lusty Jamón Iberico de Bellota. Any rich foods from around the world but avoid dishes high in acid

Vintage
Bad 2002, 2003, 2007, 2008, 2013, 2014
Good 1995, 2001, 2004, 2005, 2010, 2011
Too hot or too cold = bad year

Question 16

Pinot Noir - Burgundy

Answer 16

Meo-Camuzet Bourgogne 2011 $105
Dom. Michel Magnien, “Vielles Vignes,” V-R 2011 $135
Jean Grivot, V-R 2010 $195
Dom. Leroy, “Les Cazetiers,” G-C, 1er Cru 1995 $925

Fruitier versions make a great match with salmon or other fatty fish, roasted chicken or pasta dishes; bigger, more tannic Pinots are ideal with duck and other game birds, casseroles or, of course, stews like beef bourguignon.

Vintage
Good 1996, 2002, 2005, 2009, 2012, 2015
Bad 1997, 2000, 2004

Question 17

Gamay Noir - Burgundy

Answer 17

Marcel Lapierre, Morgon, 2015 $70
Yann Bertrand, “Phenix,” Fleurie 2016 $90

The amazing thing about Gamay is that because of the high natural acidity paired with low tannin, the wine pairs shockingly well with a very wide array of foods. Chicken, turkey, salmon, sausages, tuna, cod, calamari

Vintage
Good - 2009, 2014, 2015

Question 18

Syrah - Northern Rhone

Answer 18

Rene Rostaing, “La Landonne,” Cote Rotie, 2005 $345
Yann Chave, Crozes-Hermitage, 2012 $80
Dom. Jean-Louis Chave, Hermitage 2012 $620
J.L. Chave “Offerus,” St. Joseph 2012 $90
Domaine August Clape, Cornas 2007 $225

A wine as massive as Syrah needs red meats like beef and lamb and recipes that require putting a pot on the stove and letting it simmer. Rich hearty stews, roasts and grilled meats. Recipes that incorporate marinades or braises with plenty of herbs and spices will mirror the spicy, peppery characteristics of a Northern Rhône Syrah.

Vintage
Good 2005, 2009, 2010, 2015
1992, 1993, 2002 all bad years, 2008 wasn’t as bad

Question 19

Grenache - Southern Rhone

Answer 19

Gigondas
E. Guigal 2010 $90
Chateau de Saint Cosme “Hominis Fides,” 2012 $240

CDP
Dom. Raymond Usseglio 2014 $95
Chateau de Beaucsatel 2010 $230
Chateau Rayas, Reserve 2005 $1045

Pair them with full-flavored stews, game, and red meat. Avoid spicy heat because the high alcohol content will seem even hotter.

Vintage
Good 2000, 01, 05, 07, 09, 10, 12, 15, 16*
2002 was awful due to rain and flooding
1991-1994 also bad

Question 20

Bordeaux - Cabernet Sauvignon

Answer 20

Chateau Aney, Haut-Medoc 2006 $90
Chateau Moulin Riche, St. Julien 2009 $150
Chateau Carbonnieux, Grand Cru Classe 2004 $190
Chateau Cantenac Brown, Margaux 2010 $210
Chateau Montrose, St. Estephe, 2nd 2005 $450
Chateau Mouton Rothschild 2004 $1075
Chateau Lafite Rothschild, 1st 2005 $2000

Grilled and roast lamb with garlic and rosemary. Roast beef, veal and venison. Steak pies. Beef daubes, ox cheek and other stews cooked in red wine. Hard British territorial cheeses such as Cheshire and red Leicester and French Mimolette. Bacon and eggs

Vintage
Good 2000, 2005, 2009, 2010, 2015
Bad 1972-74, 1977, 1984, 1987, 1991-92

Old Médoc: 1986, 1982 , 1978, 1970, 1966, 1961, 1959, 1955, 1953, 1949, 1947, 1945
Old Graves: 1982, 1978, 1970, 1964, 1959, 1955, 1953, 1949, 1947, 1945

Question 21

Merlot - Bordeaux

Answer 21

Chateau Lassegue, “Les Cadrans” St. Emilion 2008 $85
Chateau Clarisse, St. Emillion 2010 $100
Rol Valentin 2001 $195
Chateau Petrus 1994 $1225