Critics

With the economy in the gutter wine enthusiasts are on the lookout for exceptional wines for a good price with which they can sip away the summer. IntoWine.com asked our panel of wine experts to recommend the best sauvignon blanc "value" wines: Sauvignon Blanc is widely planted around the world, and there are many great examples. Not surprisingly, the best values in terms of quality and price—terrific wines for under $20--can be found in the several regions that specialize in Sauvignon Blanc: New Zealand, Chile’s Limari Valley and California’s Dry Creek Valley in Sonoma County. I am also including some great values from another up and coming region for Sauv Blanc—California’s Santa Barbara County. Unfortunately, I can’t find anything that I’ve rated 91 points or higher that is under $20 from the other great region known for Sauvignon Blanc, France’s Loire Valley. The absolute stars of this category, for both value and quality, averaging $12 each from U.S. retailers, are three Sauvignon Blancs hailing from New Zealand—the country where Sauv Blanc is the most heavily planted grape, by far—and one from Chile. The NZ choices are Makara Wines and Villa Maria Private Bin, both from Marlborough, and Wither Hills of Wairau Valley. The Chilean value is Tabali’s Reserva Especial. For a little more money, but still under $20, check out these great buys, taking in California high performers, as well as more from New Zealand. At an average of $14, Stoneleigh from NZ’s Marlborough and Woolaston from NZ’s Nelson region. For $15, look for Dry Creek Vineyard’s stainless steel fermented Sauv Blanc, The Girls in the Vineyard from Lake County, and Mt Beautiful from NZ’s Canterbury region. At $17, I recommend Saint Clair Family Estate from Marlborough, one of my highest rated Sauv Blancs last year; Mauritson Wines Dry Creek Valley; Rusack and Lincourt, both from Santa Barbara’s Santa Ynez Valley; and Man O’ War from NZ’s Waiheke Island. At the upper end of my value recommendations at $18, but still incredible deals for the quality, are Huia and Loveblock from Marlborough, and Star Lane from Santa Barbara’s Happy Canyon region. Richard Jennings, IntoWine.com Featured Contributor and the Founder RJonWine.com.

Tomato cream sauce based dishes are always a challenge for sommeliers. IntoWine.com asked our panel of wine experts to recommend a wine to pair with tomato cream sauce dishes: "Tomato cream sauces are notoriously unfriendly to wine pairings. However, in such circumstances, I look at the elements. Cream is soft. Tomato is acidic. My choice would be a good Gewurztraminer from Alsace, or even New Zealand . The Gewurz, with its lychee flavors tend not to compete but add very interesting nuances when paired with tomato cream sauce . From Alsace, try Hugel or Riefle. From New Zealand, try Spy Valley . On the other hand, when in doubt about a food and wine pairing , I often look towards the Buy Chateau Musar Ch. Musar from Lebanon, in the case of a tomato cream sauce, the white to be specific. Lebanon’s cuisine is so incredibly varied, only about 10% of it is found in Lebanese restaurants in America, and so their wines have to be made to be more versatile than other regions. If serving the white Chateau Musar, make sure that you buy the oldest vintage that you can find and serve it at room temperature. Be warned, you may be confused by this wines, they are unique and intriguing, not to everyone’s taste, unless you can hit that perfect food pairing ." - Bartholomew Broadbent , CEO, Broadbent Selections, San Francisco

Summertime is the season of backyard barbecues and grilled steak. IntoWine.com asked our panel of wine experts to recommend a red wine to pair with that summertime staple, grilled steak: When I have a grilled steak , it’s a special occasion. The meat itself is a treat, so the wine doesn’t need to be anything complicated or expensive—just solid, red and balanced, with good body and acidity to stand up to the entree. A Bordeaux or one of the more balanced California Cabernets or Bordeaux blends always works well, as does a solid Merlot. The advantage of a Merlot is that it doesn’t need all the bottle age that most Cabs do to be food friendly. California Merlots also tend to be a good value, and some of my favorites, which are ideal with steak, come from A. Rafanelli, Castello di Amorosa, Darioush, Peju Province and Robert Keenan.