Big, gutsy reds - every bit as rich as their well-heeled owners - are what Napa wines are all about. Cabernet Sauvignon and Merlot are two of the most widely planted varieties in these parts and the two often appear together in Bordeaux-style bends. You do, however, need deep pockets to enjoy the top-ranked 'Cabs' and Merlots from Napa, the most revered wine region in the US. Oz says, "Napa Valley has some of the most overpriced and marketed wines, and gets away with blue murder because of it. You can whack a £50 price tag on a wine just because it’s from Napa." That said, the best wines are undoubtedly some of the best in the world, even if they aren't likely to be found lurking around in the bargain bin. Wine fact'Meritage' is a name used by some producers in the US to describe wines that are blends of varieties based on classic Bordeaux blends. Meritage reds are based on varying proportions of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. The wines must also be produced in relatively small amounts in order to be eligible to use the ‘Meritage’ name.
Napa reds with food A typical Napa red wine is something that you can really sink your teeth into - rich, ripe and velvety-textured with notes of leather and spice, along with blackcurrant and red berry fruit. The younger ones are great with grilled red meats and hearty braises. Older wines (older than ten years, if you can leave them that long) really come into their own with classic roasts. Try them with these recipes:
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