Verso Cellars, Colorado Cabernet Sauvignon, 2003 Wine Evaluation: First vintages are always tricky to evaluate because there is no past performance on which to fall back upon for a consistency or quality assessment. We will have to see the next few year's vintages to determine a trend and consistency. However, this wine shows good varietal color for Cabernet Sauvignon, a good first sign. On the nose, it shows ripe red cherries and plums, and smells of spice and sweet cedar, with hints of green pepper. This is not as heavy a Cabernet as many from California. In the mouth, it shows its youth with a strong grape tannin attack and moderate fruit. Acids are milder than expected (again, given the young vintage), but they provide some balance to the fruit. Overall, a good first vintage that shows promise, certainly unlike any other Colorado Cabernet.

Serving Temp: 63-65F

Price: $$$

Food ideas: This is not as big as some Cabs, giving it a broader range of food pairings. It should work well with steak, but I would stick to more tender cuts like filet or rib-eye because they are less chewy. Steak Diane or Steak au Poivre would be nice, where the wine is paired to the sauce more than the protein.

Judges Rating: 15.4 wine, 15.6 wine and food

Readiness to Drink: Drink now or cellar for one to two years

Deathen, Westhofener Bergkloster (Germany), white blend Kabinett, 2002 Wine Evaluation: In a land where varietal wines are the norm, blends are quite rare. In addition, Prädikat level wines from a single vineyard (Bergkloster in the village of Westhofen. in the Rheinhessen) are quite rare as blends because it means that two or more grapes are growing in the vineyard. This wine shows lots of color for a young German; indicating Müller-Thurgau and Scherube as grapes in the blend. Some earthiness, ripe pears and apricots on the nose, with a nice sweet apple, maybe a Macintosh, and a little spiciness. Off-dry (about 2.5% residual sugar), it could use a little more acid to balance the sugars, but a very nice wine to sit-on-the-back-porch and drink.

Serving Temp: 52-54F (don't overchill)

Price: $+

Food ideas: German wines are always underestimated with respect to food. This would be great served with turkey, ham, or tart apples and cheese slices (on the back porch). Maybe even pork tenderloin in a caramelized onion, apple and mushroom sauce.

Judges Rating: 14.5 wine, 15.3 wine and food

Readiness to Drink: Drink now or over the next 12 months

Archetype Vineyards, Barossa Shiraz, 2004 Wine Evaluation: Barossa produces big, fat, jammy Shiraz, and this is no exception. A nice dark red-violet color showing lots of youth. On the nose it has hints of ripe, rich cherries, plums and a bit of pepper, along with a hint of milk chocolate and mint. Not over extracted it shows good fruit and balance in the mouth. Should be good food wine.

Serving Temp: 63-65F

Price: $$+

Food ideas: Your first choice might be big hunks of grilled red meat. It should also really work well with wild game and game birds. Add a savory fruit sauce or rich hunters sauce and it should be a wonderful marriage of wine and food.

Judges Rating: 15.9 wine, 16.5 wine and food

Readiness to Drink: Drink or hold over the next two years

Casa Contini, Biferno Riserva (Italy), 2001 Wine Evaluation: Biferno is a growing area in the Molise region on the Adriatic side of Italy. The informing grape is Montepulciano with Trebbiano as a key-blending grape. Blending red and white grapes is common in Italy. The "Reserva" designation indicates 36 months of aging, with 18 months in oak. This produces a wine with lots of sweet cedar, smoke and spice to complement the baked cherry and earthiness on the nose. The fruit carries into the mouth, along with soft tannins and a nice lingering finish.

Serving Temp: 60-62F

Price: $$

Food ideas: Hard (and salty) cheeses, maybe with a little Balsamic vinegar drizzled on them. Not really a tomato sauce wine, but with brown sauces and red meats this should be good. Pasta with a Pesto sauce also comes to mind.

Judges Rating: 14.9 wine, 15.3 wine and food

Readiness to Drink: Drink over the next 12 months.

Shaky Bridge, Central Otago (XXX) Pinot Noir, 2003 Wine Evaluation: Pinot Noir from the up and coming Central Otago: the next great place for Pinots. This is an excellent example of the best of Central Otago. Showing lush, ripe black cherry and spice on the nose along with hints of earth and cinnamon. Classic Pinot Noir balance of acid and tannins in the mouth along with great fruit that is not overstated. Great balance and flavor. Comes with steelvin cap (screw cap).

Serving Temp: 62-64F

Price: $$$$

Food ideas: A rack of lamb (medium-rare thank you very much) or grilled Salmon would be ideal. Veal, wild game, game birds or duck, but probably not a steak unless it's a filet done mid-rare to rare. The balance of the wine allows it to work with complex dishes. This should be a very versatile food wine - or by itself.

Judges Rating: 18.1 wine, 18.7 wine and food

Readiness to Drink: Drink or hold for five to eight years.

Pricing system:gives ranges because price may vary in different stores Economy (<$5.00) - $ Fighting Varietal ($5.01-10.00) - $+ Popular ($10.01-15.00) - $$ Premium ($15.01-20.00) = $$+ Super Premium ($20.01-30.00) - $$$ Ultra Premium (>$30.00) - $$$$

Judge's ratings based on 20-point system

Wine Score is based on evaluating the wine by itself and scoring its technical correctness and drinkability. 19.5 + Double gold 18.5 to 19.4 Gold 17.0 to 18.4 Silver 15.5 to 16.9 Bronze 14.0 to 15.4 Commercial 12.5 to 13.9 Ordinary <12.5 Faulty

Wine and Food Pairing Score is based on how well the wine pairs to food. More dominant characteristics of food makes it simpler for the wine to work with it. Don't confuse intensity of flavor with complexity of flavor.

19.5+ Excellent with very complex dishes and subtle flavors 18.5 to 19.4 Excellent with complex dishes requiring great balance in wine 17.0 to 18.4 Pair with slightly complex dishes, more balanced flavors 15.5 to 16.9 Pair to slightly complex foods, with stronger flavors 14.0 to 15.4 Pair to simple foods with moderate flavors 12.5 to 13.9 Pair to simple foods with single strong dominant flavor <12.5 Drinks well, enjoy by itself, may overpower most food