United States


Chateau Ste Michelle Chardonnay 2002
Columbia Valley, Washington $19.95 (232439) Vintages Essential

A marvelously complex Chardonnay from a very reputable producer (that happens to be housed in one of Washington’s most attractive wineries). It’s a little restrained on the nose, as we say when we can’t smell too much, but—boy, oh boy!—does it deliver on the palate! There’s beautiful rich tropical fruit, to start with, but then come notes of rich caramel, butterscotch, marmalade, sweet spice and vanilla. With a full, smooth texture, it’s like a glass of sweet, tropical fruit that’s served with caramel cream. But—and this is crucial—all this richness is perfectly balanced with acidity. Dee-licious! And a great partner for spicy Thai cuisine. (RP)


Columbia Crest “Grand Estates” Merlot 2001
Columbia Valley, Washington $19.95 (263418) Vintages Essential

Washington is widely recognized as producing stunning, value-priced reds, and this is the sort of wine that makes the point in spades. It’s 85% Merlot, with 10% Cabernet Franc and 5% Cabernet Sauvignon, drawn from two vineyards. It’s a great mouthful, full bodied, rich and spicy, with predominant dark cherry and plum flavours accented by sweet spices and pepper. The texture is generous and the finish is long and spicy. It calls for full-flavoured red meat dishes. (RP)


Rancho Zabaco Dancing Bull Zinfandel 2002
California $15.95 (655423) Released March 5 and soon to be permanent

With generous dark and red fruit accented by spice and pepper notes, this is a very attractive Zin that will go well with a range of food from well-seasoned hamburgers to hearty pasta and grilled pepper steak. The fruit flavours are vibrant, the acid-fruit balance is good and food-friendly, and the tannins are light. Well worth the price. (RP)


Sterling Vineyards Cabernet Sauvignon 2001
Napa Valley, California $29.95 Vintages Essential

There’s a beautiful core of fruit purity in this wine, which provides a platform for a complex interplay of textures and flavours. Look for notes of pepper, sweet spices, dark chocolate, mint, and leather, with a smooth texture and a pleasant tannic burr. It’s very classic and very classy, and a great partner for well-seasoned red meat dishes. Try it with a beef stew that’s rich in root vegetables, garlic and sweet herbs. (RP)