Cabernet Sauvignon [ka-behr-NAY soh-vee-NYAWN] is the world's most acclaimed red wine grape. More than any other, it has put California on the international wine map. This tiny black grape was imported in the 1880s from the famed Bordeaux region of France. Its popularity was due to its late budding, an advantage in areas prone to spring frosts like Bordeaux and Napa Valley.

California vintners initially appreciated the grape for its crispness and intensity of color as well as its rich complexity of aromas and flavors. Eventually, it became the preferred red wine grape in California. The best growing areas for this grape include the cooler, northern counties of Napa, Sonoma and Mendocino, as well as cool sites along the coastal zones of Santa Cruz, Santa Clara and Santa Barbara counties.

Almost every California winery offers a Cabernet Sauvignon in its line and some also produce a rosè or a blanc de noir from this noble grape. As far as food pairings, lamb dishes are the classic match for Cabernet Sauvignon. Depending upon the fullness of the wine, most beef dishes, stews, game and Mediterranean foods will also pair nicely. Serve at cool room or cellar temperature.

Aristide Mau founded his wine-trading company in Gironde sur Dropt in 1897. It has grown and flourished, becoming part of a very select club of wineries that are over one hundred years old.

The company took its name and identity from Yvon, the son of the founder, who used to make his way around the Entre-Deux-Mers region perched on his bicycle in search of new wines. The company uses his silhouette on a penny farthing as its emblem.

Ever loyal to its region and village of origin, the company has grown to become one of the major producers of Bordeaux wines.

A subsidiary of Spanish group Freixenet (the world's 8th-largest winemaking group) since 2001, Yvon Mau now derives over half of its earnings from exports. Through its brands and château wines, Yvon Mau is now available in 160 countries. Its product line is constantly evolving and responding fully to consumer expectations. Today Yvon Mau sells over 40 million bottles of wine a year, worldwide

2006 was a particularly good year for the Yvon Mau Crus Classiques, with 12 gold medals won in the most prestigious national and international competitions.

Source: www.ymau.com

The American-born Zorn was raised in Germany. As a child, he knew he was going to be a winemaker. He even tried fermenting the plums his mother gave him for lunch. Philip attended a classic German wine school and then apprenticed at Weingut Pieroth und Sohn.

His determination led him to take his traditional training in America in 1984, where a new world of wine was emerging in California. He distinguished himself as winemaker for a number of California wineries, including Sunny St. Helena, Gauer Estate, Paraiso Springs and Tria.

Zorn developed a keen understanding of winemaking in California, as well as a love of California's premier wine, Zinfandel. It was this love that would eventually lead him to create one of California's newest wineries, Z-52, with fellow Zinfandel aficionado Brent Shortridge (another Wine Insiders panelist).

You don't always think about wine when you fire up your grill in the summer. But the right wine makes the perfect complement to any grilled meat. Here are some of our favorites:

Steak
Try with grilled asparagus and tomatoes.
There is nothing better with steak off the grill than a rich, distinct Cabernet Sauvignon. If you favor a hearty red with a spicy overtone, try an Australian Shiraz.

Chicken
Try with grilled red, yellow and green bell peppers.
Grilled chicken works with almost any wine, but the bell peppers pair well with Sauvignon Blanc if you favor a crisp white wine, or the easy-to-enjoy spiciness of a Chianti.

Pork Chops
Try with grilled pineapple and/or peaches.
Grilled pork chops are always a good match for the smooth, mellow flavors of Merlot, and the grilled pineapple will accentuate the match. Chardonnay always makes a great companion for fruit.

Ribs
Try with grilled corn.
You need a wine with lots of flavor to complement a barbecue sauce. A peppery Syrah, with great texture and flavor intensity, or a dry Riesling from California, Oregon or Washington state will nicely fit the bill.

Hamburger
Try with grilled potatoes.
This all-American backyard favorite is great with Zinfandel-red if you like a dry, flavorful accompaniment or White Zinfandel if you like soft, luscious fruit flavors that balance grilled onions and tart condiments like mustard.

One reason some people don't care for a wine is that it is served at the wrong temperature. A fresh, young white wine served warm is simply unexciting. It loses its zip, its appeal. It seems lifeless. And a fine red wine that is too cold loses its bouquet and becomes astringent, even bitter.

Serving white at refrigerator temperatures of less than 40°F just freezes out the flavor. And serving red at the "average room temperature" of 70°F does not allow its best flavors to emerge.

Here's an easy-to-follow rule: Before you serve your reds, put them in the fridge for 30 minutes to chill a bit. As for the whites, take them out of the fridge 30 minutes before you serve them to warm them up a bit.

Generally speaking, sparkling wines should be served at 45°, white and rosé wines at 55°, and reds at about 65°. When in doubt, it's best to err on the cool side as wine will warm up in the glass as it is poured.

Big Sur's rugged shore. Carmel's bleached sands. Pebble Beach's gentle tidepools. The Monterey California coast is world famous for unparalleled scenic beauty. And Monterey's world-class wines rely on those very picture-perfect elements: warm sun, cool fog, ancient soils... all essential components to the winegrower's art. Renowned vineyards and wineries large and small call Monterey County home. From the steep slopes of Carmel Valley to the rolling hills of Salinas Valley, Monterey stands alone in crafting wines of exceptional flavor, character, and balance. And local winemakers' hospitality is as famous as their vintages. You can sample Monterey's distinctive wines at over 25 tasting rooms.

The magnificent Monterey Peninsula has been called the greatest meeting of land, sea and sky.

With over 40,000 acres of wine grapes, Monterey County has established itself as one of the premier wine-producing regions in California.

Explore some of our favorite places to visit and things to do in Monterey:

A Taste of Monterey Visitors' Center
www.tastemonterey.com
Relax, shop and sample wines from over 70 regional wineries in two locations: Cannery Row overlooking the Monterey Bay and historic Old Town Salinas.

The Wine Trolley
www.toursmonterey.com
Experience an unforgettable wine-tasting journey through the beautiful Carmel Valley.

Other Great Wineries in Monterey
Hahn Estates / Smith & Hook
J. Lohr Vineyards & Wines
Kendall-Jackson Wine Estates
Ventana Vineyards
Wente Vineyards

This is a wonderful Father's Day Recipe. Serve it with grilled veggies and roasted potatoes. A fresh fruit salad makes a nice and easy dessert. This is perfect with Cabernet or if you'd prefer a lighter red wine, serve it with Sangiovese.

• 4 lamb loin chops, 8 oz each, 1 1/4 inch thick, trimmed
• 1/2 cup Cabernet or other red wine
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp fresh lime juice
• 1 tbsp ginger preserves
• 2 medium cloves garlic, minced
• 1 tbsp and 2 tsp chopped fresh dill
• 2 tbsp chopped rosemary, or 1/4 tsp dried
• 1/2 tsp grated orange rind
• Salt and freshly ground black pepper

Arrange chops in shallow glass dish. Combine wine with remaining ingredients except salt. Pour marinade over chops; turn to coat both sides. Cover and marinate at room temperature for 45 minutes, turning once. Preheat grill. Remove chops from marinade and drain. Place chops on grill 4 to 5 inches over hot coals and baste with marinade.

Cook, basting occasionally with marinade until meat is medium-rare, 5 to 8 minutes per side, turning once. Instant -read meat thermometer should register 145 degrees. Transfer lamb chops to heated platter. Sprinkle with salt to taste. Makes 4 servings.