These days American wines are more to the forefront. Perhaps it is value or perhaps taste, maybe both. Here's a round-up of my favorite reds, some suggestions for food to go with them and recommendations from wine lists of some restaurants that have great selections of American wines. These are the main grapes grown throughout much of the Bordeaux region of France. In both France and the States, the wine made with these grapes improves with aging, usually between three to seven years.
Cabs tend to be the most expensive American reds but some producers also make low priced blends.
Cabernet sauvignons are often described as having a complex mixture of flavors including berry, wood, mint, tobacco. Cabs team up well with roasts, stews, and strong cheeses. American merlots share many cabernet flavor characteristics but are usually less intense, complicated and require much less aging Two to four years is fine. As merlots are similar to cabs, they team well with many of the same foods, but since they are generally lighter-bodied try them with blander cheeses like brie and with stronger tasting fish like salmon or bluefish. An American grape not found in Europe, the wines are fruity, with a strong berry taste and a full-body.