The Cakebreads, at first Jack and Dolores and these days also their children, have been making luscious, complex chardonnays, cabernet sauvignons, and sauvignon blancs since the 1970s. With a portfolio that now includes Merlot, Pinot Noir, and other varietals, Cakebread has built its reputation on crafting food-friendly wines. Case in point: winemaker Julianne Laks's sauvignon blanc. Blended with Sèmillon and Sauvignon Musqué grapes and aged lightly in neutral French
oak, it's both accessible and sophisticated and the ideal accompaniment to seafood and pasta dishes. A basic tasting includes six current releases; the all-reds option is popular with Cab and Merlot fans.