1) Casteller, Cava, Brut (40% Macabeo, 40% Parellada, 20% Xarello) 2006? (Spain) - This is the first cava I've reviewed and I'll admit that I bought it not because I was in the mood for bubbly but to practice pulling the cork for an event coming up at work.  (And pulling the cork is easy).  Anyway, this was fairly inexpensive (around $12) I think.   The back said it was refreshing citrus with hints of lime.  I'd say first the bubbly part of it seemed to be larger bubbles than you might see in a finer wine.  It's sort of like how cheap soda sometimes has a different fizz than the name brands.  In terms of flavor I thought it was fine, and I'd call this wine a value in fact, however, I personally don't get any hints of lime.  I'd probably some this up as an affordable and not-disagreeable cava, but unremarkable in most other ways.  That's why I'll give it a 5"for average.

2) Messapicus, Primitivo Di Manduria, 2003 (Italy) - I had been on the hunt for a good bottle of primitivo because I really like Californian zinfandel and primitivo is supposed to be genetically the same grape but made in different ways in Italy.  Most primitivos I saw looked cheap.   This one was a little more ($12 ish) so I'd hoped I'd found better than plonk.  When I pulled the cork the bouquet was a whole lot like Californian zinfandels, and when I took a sip I'd say the taste was very comparable too, especially with the peppery zing of zin.  The only problem is the whole thing sat pretty hard in my stomach.  Eventually I poured about half the bottle out because I wasn't excited about drinking something that made my gut feel a little icky.  So, my theory, is some Italian winemakers know there's a great market for Californian style zinfandel so instead of making their primitivo in the authentic distinct Italian tradition they are trying to emulate the Californian version, and they're getting close based on the bouquet and taste I mentioned, but they're either doctoring their grapes to get that effect or they're simply not up to Californian zin standards yet.  I know at least I'll try another primitivo sometime, but I hope I pick one that isn't a failed California clone.  Score 4 (below average).

3) Chateau Ste. Michelle, Cabernet Sauvignon, 2002 (Columbia Valley, US) - Reportedly there are some very good wines coming out of the Oregon/Washington state area and this is one of the better known brands.  Quite simply, this is a very good standard cab with decent flavor and bouquet.  I wouldn't call it the best cab I've had but I'd say you could serve this to friends or guests safely knowing they'll recognize the quality too.   It's a class act.   Note I tried decanting it and I didn't think that added anything to it - so go ahead and pour direct from the bottle.  Score 6 (upper average).