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Wine Spectator's ABCs of Wine Tasting Kit

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    Description

    Homework was never this much fun! Six exceptional wines, from different regions and varieties, are paired with Wine Spectator's online wine school course the ABCs of Wine Tasting (a $39 value). Pour a glass of wine and start class whenever you're ready. Put together by the experts at Wine Spectator School, you'll learn what to look for in a glass of wine and how to describe it. You'll also get to know your preferences and learn how to buy wines that you like – essential for any wine lover!

    This Collection Includes:

    Wine Spectator School ABCs of Wine Tasting Online Course
    Retail value: $39.00

    Franciscan Cabernet Sauvignon
    This powerful Cabernet Sauvignon captures the essence of Napa Valley's Oakville Region. Loaded with rich, ripe black cherry and plum flavors that are nicely balanced with hints of sweet toasted oak.

    Estancia Pinot Noir
    This Pinot Noir was crafted according to the Burgundian philosophy of handling the fruit as delicately as possible. Lusciously fruity with ripe cherries layered with sweet oak, dried flowers, leather, and spice.

    Robert Mondavi Carneros Chardonnay
    A classic Carneros Chardonnay: Fresh and focused, with apple, pear and citrus fruit character.

    Tintara Shiraz
    70-year-old vineyards provide the dense character and powerful dark fruit aromas found in this wine. The juicy palate with fine, integrated tannins leads to a silky finish.

    Simi Sauvignon Blanc
    Simi Sauvignon Blanc is everything a wine made from this grape should be: filled with lively acid and crisp, clean fruit flavors. A touch of Semillon is blended in to help develop richness on the palate.

    Columbia Winery Riesling
    This is one of Columbia Winery's most popular wines. It exhibits a fine rich aroma of apricot and honey, and crisp clean acidity with a fine lingering aftertaste.

    Please note that due to the popularity of this product, we reserve the right to substitute like wines and vintages.

    Critical Acclaim

    Columbia Valley

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    A large and geographically diverse AVA responsible for a wide variety of wine styles...

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    A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

    Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration...

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    PDXCAWineSpectator_2006 Item# 88806

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