California

A number of factors have contributed to California's re-emergence, but the fact that the 'export-orientated' wineries have now settled on their individual 'house styles' has eradicated the difficult- to-understand swings in style that so confused the consumers throughout the late 1970's and 1980's. In our opinion, the fact that the majority of serious Californian producers have learnt that it is impossible to plant a wide range of grape varieties on similar soil-types, has been critical to the enormous improvement in quality. In other words, the concept of 'terroir' has become firmly established and it is widely acknowledged that certain grape varieties do best in certain regions and on specific soil - types. AVA 's (American Viticultural Areas) were introduced as a basic regional 'appellation' system back in the 1980's but, today, it is increasingly common for producers to name the specific sub-AVA or vineyard where the grapes have been grown. The recent devastation caused by Phylloxera, although very costly, has also given far-sighted growers the opportunity to re-plant with suitable grape varieties to match their soil, to plant qualitative clones and to introduce more up-to-date canopy cover and training systems. When it comes to value for money (or, as the Californians would say, the "buzz to dime ratio"), there is a growing band of forward-thinking, internationally-orientated producers, who realise the importance of establishing long - term export markets based on quality and value-for-money and it is to these leading lights that we have turned. Where California is missing out, is in the lower-priced range; there are few wines of real interest below £6 per bottle, the mass market being supplied by massive conglomerates who are just not capable of producing wines of real character.

Chardonnay, Carneros, 2003 - Cuvaison Vineyards, Calistoga, Napa Valley

Cuvaison’s Carneros Chardonnay comes from a 400-acre estate in the southern part of Napa Valley. This cool climate vineyard allows them nearly perfect conditions year after year to produce world class Chardonnay, Pinot Noir and Merlot. Controlling all farming aspects within their own vineyard gives Cuvaison an advantage in producing the best quality fruit therefore minimizing over manipulation at the winery. Winemaker Steven Rogstad sums it up best, "My style and philosophy are based on expressing the unique character of our estate grapes and doing as little as possible to them. When one has such wonderful fruit to work with, that should be one’s emphasis." Bordered on the north by Sonoma and on the south by the San Pablo Bay lies the appellation of Carneros. Originally sheep pasture ("Carneros" means sheep in Spanish), the land was turned into vineyards in the late 1830s. Although it started early on, the development of this land into vineyards was slow. Cuvaison was one of the first to recognize this land for its stellar wine growing potential, with a climate that is characterized by fog and cool breezes from the San Pablo Bay, gently rolling hills and hard clay soils. The morning fog keeps the grapes from heating up too quickly, while the afternoon wind lowers leaf temperature and dries the dew left by the morning fog, preventing the harmful growth of mildew and mold. Chardonnay, Pinot Noir and Merlot thrive in this environment and are characterized as elegant, crisp wines with pronounced fruit nuances Cuvaison Winery produces approximately 63,000 cases per year, 65% of which is Chardonnay. Today, Cuvaison wines are distributed in all 50 states and are presented in over 25 international markets, first class airlines services such as British Airways, and China Airlines and on cruise lines such as Holland America, Carnival, Seabourn and Crystal . Approximately 20% of Cuvaison’s production is sold internationally each year. FISH/PASTA/CHEESE

Merlot, 2002 - Stonehedge Cellars, St. Helena

The Stonehedge Merlot offers a richly layered core of cherry, strawberry-plummy notes with echoes of black jammy spice on the finish. A supple and soft wine perfect with a wide variety of foods. It is over 80% Merlot with the balance a blend of Carignan, Zinfandel and Petit Sirah. Stonehedge sources fruit from some of the best vineyards in California, benefiting from the diversely rich and complex soil and microclimates of the Napa Valley, Sonoma, Mendocino and Santa Barbara. Since its debut, Stonehedge has consistently garnered top awards and accolades as well as sustained press coverage including Wine Spectator 'Best Buys' and 'Recommended Releases' in Robert Parker's 'The Advocate'. BARBECUE/LAMB/BEEF/COLD MEATS/PASTA