With all these troubles, Pinot Noir is still one of the best wines ever made. In fact, this tasty red wine is extremely rich in resveratrol, the compound that makes red wines good for one’s health.

But of course the most important aspect of a great Pinot is the taste. It should be a memorable wine that lives up to its reputation. The aroma should be intense with the scent of a ripe grape or black cherry, and accented by a spiciness that is reminiscent of cinnamon or mint. Like Cabernet Sauvignon, another complex red wine, Pinot Noir’s flavor is made of two components: those attributed to the varietal, and those from the processing.

Varietal flavors for this wine are broken into four groups: fruit, floral, spice and herbal. The fruitiness of the wine may taste or smell like cherries, strawberries, ripe tomatoes or raspberries. The floral notes may be reminiscent of violets or roses. The spiciness may taste of sassafras, cinnamon, rosemary, peppermint or caraway. The herbal flavors may be rhubarb, oregano, beets, green tomatoes, black olives or green tea. Pinot processed through the terroir method may attain flavors or aromas of mushroom, earth, truffle, barnyard, leather or meat. If barreled in light oak, it may pick up the flavors of vanilla, sweet wood or coconut. In heavy oak barrels, it may take on tones of oak, toast, smoke or tar. Pinot aged in the bottle may develop a hint of cedar or cigar box.

This red wine pairs well with many foods. Choose a meal that will show off the delicacy and texture of the wine, like grilled salmon or a good cut of roast beef. Mushroom dishes also pair favorably with Pinot Noir. Many classic French dishes like Coq au Vin and Beef Bourginon have been based on this wine. Serve Pinot with roasted lamb, pheasant or duck. It also goes well with meaty fish that has been grilled, like swordfish or shark. Keep the food rich, but simple. If you overseason the food, the wine will be overshadowed by the meal.

Over the past 200 years, since the vines were first planted, wineries of this region have had a difficult time However; they have produced wines that are quickly becoming the rivals of the best that France and Italy have to offer. During the 1920s, there were more than 250 wineries. However, the Prohibition reduced that number to less than 50. Over the decades since the Prohibition, however the area has recovered. In Sonoma there is a production rate of over 150,000 tons spread over 49,000 acres and 200 wineries. Half of these wineries are less than 20 years in age.

One of the reasons for this massive production in such a small area is the temperate climate. There are moderate winters and the summers are a range from warm to hot. The area produces primarily Chardonnay, Pinot Noir, Merlot, Zinfandel and Cabernet Sauvignon.

These wineries produce more than 500 million gallons of wine based on 2004 production numbers. The total production of wine in the US is only 668 million gallons. California’s production retails at $15 billion dollars with an economic impact of $45 billion.

The Northern California wineries are second only to Disneyland as a tourist attraction and the area attracts just fewer than 15 million visitors per year. The area does produce award-winning wines from its 96,500 acres of Chardonnay and 75,000 acres of Cabernet Sauvignon.

California is also known for its red. They are filled with the rich tastes of black currant for the Merlot or the Syrah, which has blackberry, and plum undertones followed by the Pinot Noir filled with a cherry and violet lingering taste.

For whites there is a Chardonnay or even a Riesling with a touch of peach and apricot. The Pinot Grigio and the Chenin both are on par with those produced by wineries in Italy and France.

If you are looking for something a little closer to home or you are just looking to try something that is produced in, the Americas consider the wines produced by Northern California. They are award winning and while the wineries and vineyards are relatively new to the world of wine making compared to the areas of France and Italy which have been producing wine for centuries they still provide an excellent sampling of wine and bring a variety to any collection. They are not to be missed whether you are just learning about wine or are looking to branch out into other areas and flavors of some of the world’s finest wines.

There are over 75,000 acres of producing vineyards. The soil is chalky allowing for both natural moisture and drainage. It is one of the perfect soils for vines. The chalk allows the sunshine to be reflected upwards so the grapes receive ample sun. The soil does need some additions such as fertilizer. While the region does have world class producers there are some of these who surprisingly only work the land part time.

The climate holds temperatures that are just above the minimums necessary to be able to grow grapes. The best of the vineyards are situated so that they are clear of the frost but do not end up being burned by excessive heat.

For example, The Montagne de Reims vineyard is located on a forested plateau in the south of Reims. The soil is a crustaceous chalk, which is located beneath top soil. It produces Pinot Noir as wells as Grand and Premier Cru. This vineyard is one of the ones situated the farthest north giving it the ability to not only produce this variety but also some of the best champagne in the world.

The Vallee de la Marne is located along both of the River Marne banks. This region consists of south facing vineyards and produces Pinot Meunier. The Cote des Blancs is known for producing an excellent Chardonnay, which comes from the chalk, based subsoil.

The Cote de Sezanne, which is a relatively new Champagne producer, is a vineyard almost exclusively planted with Chardonnay and because of its southern location; the grapes are better able to ripen to their best.

The Aube is located in the southern most region of Champagne. Because of this, it is less well known its production is added to the blends from major champagne houses.

To create good champagne you must blend together the best from each of the type of grapes grown. There are three varieties, which are blended in order to create this delightful drink. The Pinot Meunier is the primary variety grown in Champagne it is the basis of all the high end product 40% of the regions acreage goes to this. Thirty five percent of the acreage goes to Pinot Noir. This adds the longevity needed for good champagne and the rest of the acreage for the most part is Chardonnay adding a light flavor to the produced champagne.  It is considered to be one of the most historically important regions of France and produces wines each year, which are unmatched.

Cabernet’s complex flavors come from two sources. First, the varietal flavors and aromas develop while the grapes are growing on the vine. Fruity red wines of this variety will have tones of black currant, black cherry, violets and blackberry. Herbal flavors (usually found in under ripe grapes) may remind you of bell pepper, green olive or asparagus. These flavors are caused by pyrazine compounds that are destroyed as the grape ripens. Spicy red wines may hint of ginger, pimento and green peppercorn. Next, the processing of the wine will add some flavors. Aging in barrels of light oak will add a sweet woody flavor, with hints of vanilla or coconut. Heavy oak will add flavors of toast, oak, tar and smoke. Bottle aging will add another layer of flavors like musk, cedar, leather, earth, cigar box and mushroom. No matter which blend of flavors you get in your Cabernet, they usually finish with a firm astringent feel in the mouth.

Cabernet pairs nicely with beef, rich pastas, cheeses like cheddar, mozzarella or brie, and other rich foods. The fat and protein found in most of these foods serve to negate some of the tannins in the wine. Bitter foods like endive also pair well with this wine. You can also choose a wine by the method of cooking used. Cabernet works well with grilling, smoking or plank roasting, which will also pick up on the oakiness of the wine. As the wine ages, you can choose more subtle food choices. The region of origin of your Cabernet will also make a difference. Those from Bordeaux are earthier, and will pair well with foods like mushrooms, while those from cooler climates that have more vegetal notes will go better with vegetable dishes.

Merlot grapes first moved from France into Italy, and then Switzerland, Slovenia and other European countries that produced wine. Most continue to blend it with other grapes to add depth and softening. There are a few regions in Italy that produce merlot as a varietal wine, namely in Tuscany and Umbria. Merlot’s high points can also be its downfall, unfortunately.  Because it blends so well, merlot can be made into a rather dilute wine with no character. This is why it is still primarily a blending grape in Europe.

Recently, merlot grapes have been planted outside of Europe, most notably in California, Washington, Chile and Australia. These regions contain the perfect growing conditions for merlot grapes, allowing for earlier maturity without the risk of rot setting in. Merlot tolerates a cooler growing season than Sauvignon. The grapes also ripen earlier. They seem to grow exceptionally well in Napa, Santa Barbara, Sonoma and the Carneros valleys in California. In Washington, they prefer the Columbia and Yakima valleys.

Like with Zinfandel, a White Merlot is also made by limiting the contact of the wine with the skins of the grape. The resulting pink wine has a hint of raspberry flavor. There is a mutant merlot grape that is a white grape, but it is not used to make white merlot.

Merlot wine is a good introduction to the reds for people who are learning about wine. With its softer, fruitier tones, it appeals to the palate. It reaches its peak earlier in the aging process, making merlot a less expensive, tasty red wine that is suitable for accompanying beef, pasta and other robust dishes. While Cabernet Sauvignon still holds court over most of the world, in some places like the United States and Chile, merlot is becoming more popular all the time. This varietal wine has made a name for itself after a long history of working in the background.

Riesling is also made into a delectable ice wine in Germany and Canada. Ice wines are picked when the snow is on the vine, freezing the sugars in the grapes.

Riesling has a very distinctive floral, fruity aroma. Its natural acidity balances the high sugar content nicely, allowing it to fill the mouth with a pleasant, refreshing taste. Varietal flavors may include sweet woodruff, rose, violet, apricot, peach, apple, pear, lemon, honey, grapefruit, fresh grass and melon. Riesling’s delicate flavors are balanced with just the right amount of acidity. Processing and growing conditions sometimes add flavors of flint, steel or gunmetal. Wine made of the Riesling grape can be drank early when they are aromatic and fruity. It can also age well, creating a golden to amber colored wine with grace and charm. The oldest known Riesling that was still enjoyable was over 100 years of age.

Riesling, while remaining light and fruity, can hold up to spicy foods like those found in Asian or Indian cuisine. It also pairs well with something truly simple, like pan-fried trout. It also balances well with salty foods like ham and shoyu chicken. So, on a hot summer’s day, when you are thinking of a wine to go with salad, curry, salsa, ceviche, fish, or even mushrooms… think of a Riesling.

So Many Wines to Choose From

Of course you want to choose the right wine, but how can you possibly do this when there are so many bottles from every varietal and wine region of the world? From red wine to white wine to champagne; in the end what really matters is what you think the recipient of your gift would prefer. If you know their tastes, you’re certainly ahead of game. If you’re not sure, then perhaps choosing a common popular varietal like a California Cabernet Sauvignon or Chardonnay would be a safe bet.

Consider Food Pairings and a Personal Touch

Giving a great wine gift does not have to be difficult as long as you consider a couple basic questions: will the wine be served at the occasion and is a more personalized gift called for? If the wine is a gift at a dinner party, it will be very helpful to know in advance what is being served because certain types of wine are better when paired with particular foods.

Keep in mind that these are not strict rules, but white wine is usually more appropriate for chicken or fish and red wine goes well with hearty pasta dishes or red meats. Of course there are always exceptions and the pairing of food and wine can be an intricate art form, however these guidelines are a good starting point.

Including a wine bottle gift bag could make for a tasteful presentation. Stylish bags can usually be found at the same retail stores, online web sites, and specialty gift shops where fine wine and related accessories are sold. Also, adding a custom personalized label to the bottle will likely be well received. Regardless of the occasion, the recipient of your gift will surely enjoy the thoughtfulness.

The person or people to whom you are giving the wine do not have to be connoisseurs to appreciate it. It does not matter whether the wine bottle will opened or placed on decorative display. What is important is that a bottle of wine can be a classic and elegant gift.

Avoid the Wrong Wine

The most commonly made error in trying to pair up wines and chocolate is not going for the right wine. Dry white wines do not, as a rule pair up well with chocolate. Some of these are: Pinot Gris, Pinot Blanc, Semillion and Gewurztramner (although there are some specimens of this wine which do in fact go very well with chocolate). If you want to give a wine which is dry, instead pair it with bread or cheeses, or give the wine as a gift on its own. Lighter bodied wines go well with lighter, creamier chocolate, while full, rich wines go better with dark chocolates.

The Right Wine for The Right Chocolate

Typically, red wines go best with chocolate. Sangiovese, Pinot Noir, Zinfandel and Cabernet Sauvignon are particularly good choices for dark chocolate pairings and are among the best choices for red wine and chocolate gift baskets. Merlot and Pinot Noir can also pair well with milk chocolate.

White wines, since they tend to be drier, are more difficult to pair up with chocolate. The best whites for a wine and chocolate gift basket are Sauvignon Blanc and Riesling (with milk chocolate), though Chardonnay can also make a good match for milk chocolate.

Dessert wines, by contrast follow their own rules for pairing with chocolate. Champagne or other sparkling wine goes well with almost any chocolate, Port goes well with dark chocolate and Sherry and white chocolate are perfect together.

Follow Some Simple Rules

Assembling a great wine and chocolate gift basket can be very easy. Just keep the rules in mind as you think of pairings. You can either start with the chocolate and then pair it with a wine, or the other way around. You may be surprised by your pairings and by how well your gift is received.

A dessert wine is probably the best way to start if you have never before put together a wine and chocolate gift basket. Sparkling wines are foolproof, but you can also be daring and put together a red wine and chocolate gift basket featuring dark and milk chocolate to flaunt your new found knowledge.

Sauvignon Blanc can have a variety of flavors and aromas combined to create its final effect on the palate. Herbaceous flavors like grass, lemon-grass, gooseberry and weeds give it a green freshness. Vegetal notes like green olive, asparagus, bell pepper and capsicum add interest. Fruit tastes of lime, passion fruit, citrus, melon and grapefruit create some high notes. In this variety, when the grapes are a bit under ripe, you can sometimes get an aggressive mineral or "cat box" aroma. Processing can also build upon the varietal flavors. When aged in oak, the wine can develop vanilla or sweet wood notes, or the heavier tones of oak, toast or smoke. Some aging processes make the wine creamier or more buttery to the palate.

This dry white wine should be tangy, tart and full of nerve. Even the sweeter versions should be zesty, not cloyingly sweet. This wine should be light, refreshing and aromatic. Dry Sauvignon Blanc is a versatile wine and can be served with strong foods like tomatoes, peppers, raw garlic, smoked cheeses and others that may overwhelm a lesser wine. If you prefer white wines, this varietal is pretty safe to serve with almost anything. It also makes a classic pairing with all sorts of shellfish, from raw oysters to grilled shrimp. It does not overwhelm simple dishes like broiled fish or grilled chicken, either. It is a great choice overall for a light, refreshing summer wine.