The chef is a magician, that takes the ingredients and make them in to a incredible dish that taste great and looks so good. (The presentation) Of course this is very subjective but the great one come close to pleasing all. The people all the time! The other just doesn't do it. Some time it's there style, sometimes it might be their ability. It might come down to there mentors, they have been working and learn with. Sometimes its schooling, it can be any number of things that make them great so the move from a Sue-chef to an Executive Chef is a big one.So read about the stars, we have and we have many more to put down if fact 1000's of them. If you want to submit someone please let us know.
He is an American chef and restaurateur who is considered to be on the cutting edge of the movement of menu item construction often referred to as molecular gastronomy or progressive cuisine. Achatz has won numerous awards from prominent culinary institutions and publications including the "Rising Star Chef of the Year Award" for 2003 from the James Beard Foundation.Achatz' early culinary career included time spent working in his parents' Michigan restaurants as a teenager, followed by enrollment in The Culinary Institute of America in Hyde Park, New York. Following graduation, Achatz landed a position at Thomas Keller's highly acclaimed gastro-Mecca, The French Laundry, in Yountville, California. Achatz spent four years at The French Laundry, rising to the position of sous chef. In 2001, he moved to the Chicago area to become the Executive Chef at Trio, in Evanston, Illinois, which, at the time of his arrival, had a four-star rating from the Mobil Travel Guide. Over the next three years, with Achatz at the helm, Trio's reputation soared and in 2004 the restaurant was rewarded with a fifth star from Mobil, becoming one of just 13 restaurants so honored at the time.
Joey Altman began his culinary training at the age of sixteen, and has since emerged as one of the foremost chefs specializing in multi-cultural cuisine. Utilizing his international background in restaurants and catering services, Altman has worked as a chef and consulted for many notable restaurants across the country. In 1989, at the age of 25 he opened Miss Pearl's Jam House in San Francisco, where he garnered three and four star reviews for his tropical dishes inspired by Caribbean, Cajun, Creole, and Pacific Rim cuisine. Joey has created a dedicated Bay Area following with the viewers of his two-time James Beard Foundation award winning local cooking show Bay Cafe on KRON Channel 4. Joey is a guitarist in an all-chef band called the Back Burner Blues that plays charity events and monthly gigs at restaurant and clubs raising monies for local food charities.
Chef of LA's Table 8, Judge on ABC's "Great Domestic Showdown". Govind Armstrong broke the mold even as a youth. This native of Los Angeles was not consumed with surfing expeditions and rock concerts, as one would expect. As a teenager, while his friends were hanging out on the beach, Armstrong spent the summer of 1982 working in the kitchen of the then-newly opened Spago in West Hollywood. Armstrong spent three summers working in Spago's legendary kitchen under the tutelage of Wolfgang Puck. His career continued to accelerate when he assisted celebrity chefs Mary Sue Miliken and Susan Feniger in opening City Restaurant, the cutting-edge le Brea Avenue eatery that would have a long-lasting influence on the local dining scene. Three years later, he left to become tournant at the Hotel Bel-Air before moving to San Francisco to attend college. While in college, he supported himself by working as a sous chef at Postrio, the fashionable Wolfgang Puck restaurant near Union Square.
Gorgeous Claire Bassano is a highly skilled home economist and presenter who has appeared on many television shows both as a guest and as a chef. Claire's father is from Italy and her mother from Yorkshire and she spent idylic childhood summers in southern Italy where her passion with cooking began. Claire trained as a chef and also studied at Leeds University gaining a BA in Food & Nutrition and she believes that these qualifications have stood her in great stead in meeting the requirements of celebrity chefs who appreciate her practical skills in this area. Her unique all round talent and training has enabled her to develop her career in all aspects of food and hospitality. She has worked with many top chefs including Ainsley Harriott, Anthony Worrall Thompson, James Martin, Jamie Oliver, Lesley Waters and Tony Tobin and is currently involved in product development for high street supermarkets. Claire also works as a food stylist for books, publications and commercials and as a home economist for television and publishing.
Having lived in and around Bologna for three years of his life, there is probably no region in all of Italy as close to Chef Mario Batali's heart as Emilia-Romagna, which is considered by many Italians to be the culinary apex of the entire peninsula. The region is well known for traditional dishes like piadina, lasagne alla bolgnese, tortellini in brodo, tortelloni, tagliatelle al ragu and passatelli, which rule the world of breads and pastas.
In the northern region, further up the Via Emilia, Chef Batali finds a true jewel amidst this culinary apex; Parma. One of the most well-known, time-honored foods of the Emilia-Romagna region as well as the rest of Italy, Prosciutto di Parma's history dates back more than 2,000 years. During classical times, hams from Parma were one of the delicacies featured on banquet tables.
The erbazzone is a classic dish of Parma, however this version is a bold twist on the most traditional stuffed pasta recipes, as it is filled with nearly the same cast as the erbazzone, but with the addition of ricotta and the omission of pancetta. Famous Italian Chef/Cook, Mario Batali, shares recipes and details about his early beginnings in cooking. Peruse the menu of his New York restaurant, Po. From Babbo to Esca to Lupa the curtain draws open to reveal a magician, a kitchen, his stage, a man with skills rarely tasted in the New World or the old. He wields a whisk rather than a wand, prefers radicchio to rabbits, cuts of meat vesus cards of deceit - yet still sports a quirky chapeau! Who is this conjurer of culinary concoctions? Why Mario Batali - New York's own master chef, entrepreneur, author, and TV icon. Hooking audiences with opening productions like 'Babbo', 'Lupa', 'Esca', Super Mario has continued to awe and amaze with follow-up acts like tasty new venues, best selling books, and top-rated TV shows. What can't our culinary magician accomplish? Let him keep it coming!
As a young, professional ballerina, Michelle Bernstein considered food the enemy. But the enemy won: as a young student attending Georgia's Emory University, she retired her toe shoes and enrolled in a nutrition course to feed her fascination with the "science of food," how to eat and live healthfully. After receiving an undergraduate degree in nutrition, Bernstein's mother encouraged her to take a cooking class at the nearby Miami campus of Johnson & Wales University. On a whim, she enrolled in her first class and ballet became a distant memory. Chef Bernstein's unique background as a Jewish-Latino woman informs her cooking - she feels that the combination of both cultures has imbued her with a deep passion for food and the art of its preparation. "The food I love and love to create is simple, yet satisfying and healthy," says Bernstein. "Pure, clean flavors inflected with traditional Mediterranean accents." The Miami native's signature approach to "new American" cuisine may be sampled at her namesake restaurant MB, located in Cancun and in November 2005 at Michy's, a Mediterranean-style eatery serving neighborhood fare in the new mid town district of South Florida. This fall, Bernstein will embark upon her first partnership with acclaimed restaurateur Jeffrey Chodorow to open Social Hollywood in Los Angeles and Social Sagamore in South Beach. Appropriately enough for a town built on showbiz, Social Hollywood will incorporate elements of theater with touches such as tableside presentations that create an engaging interactive experience for guests. Ballet may be a thing of the past for Bernstein, but the collaboration between she and Chodorow promises to be a graceful pas de deux. After graduating from Johnson & Wales University, Bernstein's talent was quickly recognized when she began working with several award-winning restaurants including Red Fish Grill, the Strand and Tantra in Miami Beach. She also trained with renowned chef Jean Louis Palladin, in Washington D.C., and sharpened her culinary skills at Alison on Dominick and Le Bernardin in New York. Bernstein then went on to receive significant critical acclaim as the chef at Azul in the Mandarin Oriental Hotel in Miami where she became a powerful force in the city's burgeoning culinary movement. For two years, Bernstein co-hosted The Food Network's "Melting Pot," a show that presented the traditions, stories and recipes of her Latin background. She was also a competitor on the Food Network's "Iron Chef America" series beating out Bobby Flay. Recently, Chef Bernstein appeared on "The Today Show" preparing her signature dishes alongside Al Roker. She has been featured in The New York Times, Bon Appeti for one of the 50 best dishes in the world, Elle, Redbook, Gourmet and Food & Wine for one of the best hotel restaurants in the country. In 2004, Chef Bernstein was nominated by The James Beard Foundation - the nation's premier honors for culinary professionals - in the coveted "Best Chefs in America: Southeast Region" category. Chef Bernstein was recently given a Doctorate in Culinary Arts from Johnson and Wales University; she was given the Philanthropic award of South Florida and the Glass Ceiling Award from the Jewish Federation.
Executive chef and owner of Manhattan's award-winning "DANIEL", "Cafe Boulud", and "DB Bistro Moderne", named "Chef of the Year" by Bon Appetit Magazine, author of several cook books, own line of professional kitchenware. As Chef-Owner of some of the country's finest restaurants, author of numerous cookbooks and creator of kitchenware and gourmet products, Daniel Boulud's beginnings on his family's farm near Lyon may seem a distant past. Yet that past, rooted in the rhythms of the seasons, produce fresh from the fields and fine home cooking have paved the road to Boulud's becoming one of America's leading culinary authorities. After his nomination as best cooking apprentice in France, Daniel went on to train under the renowned Chefs who would become his mentors: Roger Verge, Georges Blanc and Michel Guerard. Now Boulud himself serves as a mentor to the talented young cooks he has been working with here in the United States for almost twenty-five years
Ann Cooper works as a consultant for school administrators revamping their school lunch program to provide healthy food and nutritious choices for students, author of "A Woman's Place is in the Kitchen" and "Bitter Harvest", former Executive Chef of the "Putney Inn" in Vermont. Ann was formerly the executive chef of The Putney Inn in Vermont, and has authored two books, Bitter Harvest: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and What You Can do About It, and A Woman's Place is in the Kitchen: The Evolution of Women Chefs. She was one of the first fifty women to be certified as an executive chef by the educational arm of the American Culinary Federation. Ann's career has taken her from positions with Holland America Cruises to Radisson Hotels to the Telluride Bluegrass Festival and the Telluride Ski Resort where she catered parties of up to 20,000. She has been featured in Gourmet, Food Arts, Chef, Restaurants & Institutions, Nation's Restaurant News, National Culinary Review, The New York Times, The Christian Science Monitor, The Boston Globe, Woman's Day, Newsday and has been on both local and national radio and television shows. Ann is president of Women Chefs and Restaurateurs, former member of the Executive Committee of Chefs Collaborative, former president of The American Culinary Federation of Central Vermont and is currently serving on the United States Department of Agriculture's Organic Standards Board.
Anyone who can write a book and title it "Death By Chocolate," then follow it with a sequel named "Desserts To Die For" has got to have a bit of whimsy in his soul. Indeed, Marcel Desaulniers is not only a talented creator of decadent desserts, he is also a most warm and fascinating person. Despite his very French name, this very American chef hangs his toque in Colonial Williamsburg, Virginia, at his long-standing and acclaimed Trellis restaurant. Most readers know him as the author of Death by Chocolate, the luscious book named after the equally luscious dessert he's fashioned out of chocolate and mocha mousses, cocoa meringue, chocolate brownie, chocolate ganache and mocha rum sauce. Not just a little decadent, each heavenly slice contains 1,354 calories. But after all, you only live once! He has also received James Beard Awards for both the book and TV series entitled "Death By Chocolate" and for his TV series "The Burger Meisters."
The official website for Celebrity Chef Todd English. One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. He has established one of the best-known restaurant brands in the nation, been recognized by several of the food industry's most prestigious publications, published three critically acclaimed cookbooks, and served as an active member of the philanthropic restaurant community. English is currently the chef and owner of Olives in Charlestown, Massachusetts. Olives opened in May of 1989 as a 50-seat storefront restaurant, and has drawn national and international applause for its interpretive rustic Mediterranean cuisine. In recent years, English has established Olives as one of the most prestigious names in the nation by opening locations across the country: Olives New York in the W Hotel in Union Square, Olives Las Vegas at the Bellagio Hotel, Olives DC in the heart of Washington, DC, and Olives Aspen at the St. Regis Hotel in Aspen, Colorado. Olives also recently crossed the Atlantic with the opening of Olives Tokyo. English's television credits include Cooking In with Todd English, Todd's Table, Iron Chef USA , Martha Stewart Living, Bobby Flay's Food Nation, CBS This Morning, Live with Regis and Kelly, The Today Show, Discovery Channel's Great Chefs of the Northeast, Hot Off the Grill, and America's Rising Star Chefs. His newest reality show, Cooking Under Fire, will soon air on PBS
Roederer Estate Brut, the first California sparkling wine produced by Champagne Louis Roederer, builds upon a 200-year tradition of fine winemaking that has made Roederer Champagne among the most sought-after in the world.
Winemaker Notes The Roederer Estate Brut is crisp and elegant with complex pear, spice and hazelnut flavors. It is fresh and lightly fruity with great finesse and depth of flavor.
Winemaking Roederer's winemaking style is based on two elements: complete ownership of its vineyards and the addition of oak-aged reserve wines to each year's blend or cuvée. All the grapes for the wines are grown on the Estate. Oak-aged wines from the Estate's reserve cellars are added to the blend, creating a multi-vintage cuvée in the traditional Roederer style. Only the cuvée (first pressing of 120 gallons/ton) is used; no premiere or deuxieme taille. The fermentation takes place in high-grade stainless steel tanks at 65 degrees Fahrenheit. None to minimal malolactic fermentation is used in order to ensure that the wines age well and retain the fresh, somewhat austere style that is one of the characteristics of Roederer wines.
A big boy with almost fleshy fruit. The flavors push into exotic, tropical richness yet retain spicy citrus-rind high-lights. There is nothing clumsy despite the ripeness; the finish seems to extend almost infinitely and keeps zinging you with surprises - marshmallow, marzipan, cookie dough, etc. The Wine Enthusiast A big boy with almost fleshy fruit. The flavors push into exotic, tropical richness yet retain spicy citrus-rind highlights. There is nothing clumsy, despite the ripeness; the finish seems to extend almost infinitely and keeps zinging you with surprisesâ marshmallow, marzipan, cookie dough, etc. An added bonus: the back label clearly indicates when it was bottled and cellared (2001). Score: 94. —Paul Gregutt, December 01, 2006.
The Wine Spectator Plenty of graphite and honey flavors mark this well-structured, effusive Champagne. Lemon, dough and vanilla accents are also present. Finishes with a tactile sensation around the gums. Drink now through 2010. Score: 92. —Bruce Sanderson, November 30, 2006.
Burghound This is a prime example of what I call a classic, and completely admirable, “Big House” NV Brut. The nose is yeasty but not too, there is freshness yet a trace of age, there is complexity yet there is still some primary fruit and the round but still vibrant offer excellent depth and fine length plus, and this is the most important part, real finishing character. A more than respectable example that is a really lovely effort in every respect and while it could be aged to moderate benefit, I probably wouldn't do so beyond 3 years or so.
The range of wines produced here, other than the Brut Réserve Mis en Caves, includes two vintage wines the Brut Millésime and Brut Rose Millésime, both based on 30% Chardonnay and 70% Pinot Noir & Meunier, with the rose produced by the addition of red wine rather than the saignée method. The prestige cuvée currently produced is the Blanc des Millénaires, a pure Chardonnay cuvée. Although the Brut Réserve wines have seen great acclaim, Charles Heidsieck has not been raking in the profits. Sales have fallen, partly out of necessity whilst reserve stocks were built up, partly because the Mis en Caves concept took the basic cuvée out of the non vintage market somewhat. And the difference in quality between the Mis en Caves wines and the vintage wine has narrowed sufficiently to make the non vintage wine the preferred buy, affecting sales of the vintage wine. In addition, the once popular prestige cuvée Champagne Charlie is no longer produced, replaced by Blanc des Millénaires, which has not made the same impact as its predecessor. For the consumer though, the situation is good - the Brut Reserve Mis en caves wines offer extraordinary quality at an excellent price. I hope the currently evident quality is maintained by Daniel Thibaults's replacement, Régis Camus. (24/3/04)
According to Jancis Robinson: "As usual, Ch Climens was not assembled in time for the primeurs tastings but, unusually, (a) some lots had already been assembled, because the sugar levels on some were so high that they needed to be matched already to some in which the acidity would counterbalance them and (b) Berenice Lurton did not herself conduct a cellar tour of unusual cask-by-cask length but stayed indoors with her three week old son Aurelien instead. As usual, each lot was informatively different, one particularly nutty, another more citrus and lively, a third more floral and explosive and a fourth extraordinarily high in acidity but it was clear that this was an unusually sweet, rich vintage for Climens but with much better acidity than the 2003..." (04/06) 91-95 points Stephen Tanzer's International Wine Cellar: "Full yellow-gold color. Flamboyant aromas of apricot, five-spice powder, flowers and smoky oak. Glyceral, fat and exotic, with mirabelle, honeyed apricot and spice flavors of great richness. There's something here that reminds me of plum wine. Seems to gain in fat and glyceral texture as it opens in the glass, with an emerging saline element contributing to the impression of chewiness. Finishes wonderfully thick, spicy and long, with compelling sweetness. This should evolve slowly over a period of decades." (12/07) Please note - 2005 Bordeaux futures will arrive between Jan 2008 and July 2008.
"Intense aromas of honey, spice and candied lemons. Full-bodied, very sweet and dense, with a syrupy mouthfeel and a long finish. This is very concentrated. Almost classic quality." (04/06) 91-94 points Stephen Tanzer's International Wine Cellar: "Medium yellow. Deeply pitched aromas of honey, orange and fresh apricot, with a suggestion of candied sweetness and some spicy oak. Rich, sweet and wonderfully pure, with a nectar-like quality to its flavors of overripe peach, orange and spices. Plenty of botrytis character here. This boasts an exhilarating chewy texture and superb aromatic persistence. Today this is a fruit bomb, but it's still an infant. Its superb inner-palate energy suggests that it will evolve very slowly and last well. Promises to be a great vintage for this chateau." (12/07) K&L's Barrel Tasting notes - Coconut and honey aromas. Lovely texture and mouthfeel. Lush. ** (Clyde Beffa, K&L Bordeuax buyer) Please note - 2005 Bordeaux futures will arrive between Jan 2008
Robert Parker: "This has a superb nose, comparable to Doisy-Daene, perhaps unusually with an even greater sense of minerality and delineation. White flowers, a touch of honey, peach and apricot. The palate is just superb, probably the best Doisy-Vedrines I have tasted out of barrel with a greater sense of poise and definition than previous vintages. Lots of botrytized fruit, lemon zest, barleysugar, honey, a touch of marmalade towards the finish. Great length. Outstanding. Drink 2015-2045. Tasted April 2008." (04/08) 89-93 points Wine Spectator: "Lots of lemon cream and blanched almonds follow through to a medium-to-full body, with plenty of spicy, dried apricot character on the finish." (Web only, 2008) K&L's notes - At UGC the wine showed sweet, spicy fruit and some coconut. Great balance and superb palate impression. Delicious now. Ralph: Nice, honeyed and quite elegant. Please note - 2007 Bordeaux futures are not in stock, but will arrive between Jan 2010 and July 2010.
Origin: The earliest knowledge of this varietal is that it originated in Greece. It is not known exactly how or when this plant was transported into Italy, but the history of this grape in Italy dates back many centuries. In the 17th century, it is known that the Benedictine monks named the varietal "Primitivo" because of its precociousness (early maturity of the grape) in this zone.
Primitivo has been called many things, but is also known as the father of the Zinfandel grape, now so popular in California. In recent years, DNA studies at the University of California at Davis show that the Zinfandel grape is the same as the Primitivo grape grown in southeastern Italy’s Puglia region.
Description: Deeply colored, rich, and concentrated with flavors of zesty cherry, clove, wild blackberry, raspberry and spice.
Aging: Ready to drink now, "mature fruit" over next five years. This Is a fine wine to cellar (over 20 years), but it should be enjoyed young for its charming, vibrant fruitiness.
Best location: The climate in Puglia is always warm and sunny, so the wines that come from there are quite different in characteristics than the wines made farther north, in places such as Tuscany and Piedmonte. They are more "sun-kissed" in style and show this by having an abundance of juicy fruit flavors.
Nebbiolo is considered one of the great wine varieties, bigger, darker and more tannic, even bitter, than most types, but consequently long-lived and prized by collectors. Jealously guarded in its native Italian home and most famous appellation of Piedmont, very few nebbiolo cuttings and clones have been exported to other countries.
The name nebbiolo has two probable origins. Ripe nebbiolo grapes have a very prominent "bloom" that gives them a "foggy" or "frosted" look, so the name could come from from "nebbia", Italian for "fog". It is an alternative possibility that the name simply comes from "nobile", Italian for "noble". Nebbiolo also goes by the names Spanna, Picutener and Chiavennasca in various Italian districts.
Cultivated since the 14th Century in Valtellina, an east-west valley in the Lombardy region at the foot of the Alps, north of Lake Como, this is the only region where nebbiolo is grown in Italy outside Piedmont. Although there are dozens of nebbiolo clones and nebbiolo is prominent in and famous for producing wines like Barolo, Barbaresco and Gattinara, the reality is that this variety makes barely 3% of all the wines produced in Piedmont. There are twice as many acres planted with Dolcetto and ten times as many planted with Barbera.
Part of the reason for this, in spite of its reputation, is that nebbiolo is one of the more problematic grapes for both vineyardists and winemakers. It is very sensitive to both soil and geography and can yield wines that vary widely in body, tannin and acidity, as well as aroma and flavor complexity, when grown in only slightly different locales. A very late-season ripener, the vines need the best exposures, especially in cooler climates, in order to reach maturity. It performs much better in calcareous rather than sandy soils. Nebbiolo grape skins are thin, but quite tough and fairly resistant to molds and pests.
Some winemakers feel that nebbiolo is even more difficult to work with than pinot noir. It can be changeable, moody and unpredictable while undergoing typical cellar and aging procedures.
Nonetheless, wherever vintners aspire to producing wine inspired by Barolo, nebbiolo is also grown, including Australia, California, New Zealand, South America and South Africa. Argentina has the largest acreage planted, but no region outside Italy has yet shown much potential for high quality wine production from this grape.
Syrah/Shiraz
Petite Sirah
Pinot Noir
"Broad-shouldered, with lots of tobacco, currant paste and loam notes backed by a muscular structure. The dark, dense finish shows hints of cedar and roasted vanilla. Has lots of Pauillac-like grip. A terrific value. Drink now through 2014." (Web Only, 2008) 90 points Stephen Tanzer's International Wine Cellar: "Bright ruby. Musky red berry and cherry aromas are complicated by underbrush, pungent herbs and dried rose. Impressively complex on the palate, offering sweet red- and blackcurrant, bitter cherry, mocha and licorice flavors. Dusty tannins carry through the long, spicy finish, adding structure and grip. This is balanced to age and could stand up to many Bordeaux at three times this price." (Mar/Apr 08) 90 points from Wine Enthusiast: "In the 2005 vintage, Medalla Real again ranks as one of Chile’s most elevated under-$20 wines (after a few less impressive years). The nose veers between herbal and ripe, while the palate shows nothing but pure cassis, cherry and Maipo terroir. It’s tight, structured and still ready to drink. Juicy more than beefy; a real treat." (5/1/2008)
Cabernet Sauvignon makes the most dependable candidate for aging, more often improving into a truly great wine than any other single varietal. With age, its distinctive black currant aroma can develop bouquet nuances of cedar, violets, leather, or cigar box and its typically tannic edge may soften and smooth considerably.
It is the most widely planted and significant among the five dominant varieties in the Medoc district of France's Bordeaux region, as well as the most successful red wine produced in California. Long thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet sauvignon berries are small, spherical with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide. The best growing sites for producing quality wines from Cabernet Sauvignon are in moderately warm, semi-arid regions providing a long growing season, on well-drained, not-too-fertile soils. Vineyards in Sonoma County's Alexander Valley, much of the Napa Valley, and around the Paso Robles area of the Central Coast have consistently produced the highest-rated California examples.
Typically, Cabernet Sauvignon wines smell like black currants with a degree of bell pepper or weediness, varying in intensity with climatic conditions, viticulture practices, and vinification techniques. Climates and vintages that are either too cool or too warm, rich soils, too little sun exposure, premature harvesting, and extended maceration are factors that may lead to more vegetative, less fruity character in the resulting wine.
In the mouth, Cabernet can have liveliness and even a degree of richness, yet usually finishes with firm astringency. Some of the aroma and flavor descriptors most typically found in Cabernet Sauvignon are:
Beaulieu Vineyards Merlot Canthan Family Cellars
Pinot Canthan Family Cellars
Domaine Terres de Solence Carneros (Napa)
Barbera Carneros (Napa)
Bordeaux-Style Blends Carneros (Napa)