For a Complete List
of California Wineries Click Here |
|
| |
 |
The
California Wines
In California wineries produce almost 100 separate high-quality grape varietals. Some of the most popular include:
|
| |
|
|
Merlot
Merlot is a popular thin-skinned red wine grape that is believed to be descended
from the Cabernet Franc grape and was first recorded
in Italy in 1832. It is used for both the purposes
of blending inspired by the Bordeaux wine region
of France and also for the production of straight
varietal wine. In the 1990’s particularly, Merlot
experienced a huge surge in popularity and became
the new trendy wine but its popularity has proved
to possess staying power. In 2003 there were
over 50,000 acres in California devoted to the
Merlot grape alone.
Some of the highest quality Merlots comes from Bordeaux, France, Napa Valley,
Sonoma, Chile, and Washington State. These areas
have elevated the historical planting of Merlot
into better quality soils which have resulted in
a Merlot that is less-suited for blending and perfect
for its own varietal. The taste of a Merlot is
dependent on the type of soil in which it was grown.
For instance, Merlot from flatter and more clay-like
soil results in a smoother, more velvety wine.
Merlot grown in more mountainous regions tends
to taste more similar to Cabernet Sauvignon.
Many Merlots tend
to have a taste reminiscent of Cabernet Sauvignon,
but they has less acidity due to a thinner skin
in the grapes and earlier ripening time. It also
frequently possesses a wide variety of flavors
such as: currant, plum, black cherry, caramel,
clove, bay leaf, bell pepper, olive, and violet.
It is low in tannins and many wine drinkers believe
that it is smooth and an easy-to-drink red varietal.
When blended,
Merlot is often combined with Cabernet Sauvignon
to balance the taste strengths and flavors of each
separate varietal resulting in a blend with the
best of both worlds. Another benefit to Merlot
and the Merlot/Cabernet Sauvignon blends is that
the cost is often substantially less than the fuller-bodied
Cabert Sauvignon varietal itself.
Although many
wine drinkers think that red wines should only
be served right at room temperature, Merlot should
actually be served a few degrees below room temperature
as it can sometimes develop less pleasant tastes
at approximately 74 degrees Fahrenheit. Chilling
it for simply a couple minutes will ensure that
the wine is slightly cooler and result in the best
possible flavors.
Because Merlot
is not quite as rich as some other red wine varietals,
it is still fairly flexible in its easy pairings
with many popular dinner choices. Because it is
a medium-bodied wine, it will pair well with veal,
meatloaf, sausages, and hearty pasta dishes.
Merlot
we recommend:
 
|
|
|
|
|
Pinot Noir
Thanks to the recent movie Sideways, Pinot Noir has become much more widely acclaimed
by the general wine-drinking population in recent years and multiplied quite
drastically in popularity. It originated in the Burgundy wine region of France
but today, has spread around the world to vastly differing wine regions which
encompass almost all wine growing areas. Despite its worldwide popularity, Pinot
Noir remains among the most difficult varietal grapes to cultivate efficiently
as it is delicate and difficult to control in terms of preventing mutations of
the grapes or any other unwanted variations which result in undesirable changes
in the flavors or other characteristics present in the grapes.
Pinot Noir reaches
its peak in flavor development when grown in cooler
wine regions and has never reproduced the level
of accuracy and perfection in development that
it has achieved in its home in the Burgundy wine
region. However, all Pinot Noir wines are typically
a light hue of red which range from cherry to plum.
They also possess a fragrant aroma encompassing
notes of cherries, violets, berries, and spices.
Like most other wines, Pinot Noir wines develop
a greater complexity of flavors when aged. The
aging process can contribute flavors reminiscent
of leather and mushroom to the flavor dimensions
of the wine.
Pinot Noir wines
are usually considered light or medium-bodied as
they are quite a delicate varietal which often
also encompass fine silky tannins.
The Pinot Noir
grapes, while notoriously difficult to grow efficiently,
also become difficult to maintain consistency in
the winemaking process. Winemakers struggle to
modify the winemaking process for Pinot Noirs in
order to find the optimal process to highlight
the delicate flavor and structural aspects of this
varietal. For example, winemakers must take great
care in the aging of Pinot Noirs with oak barrels
because the woody flavors can easily overtake the
natural fragility of the flavors balanced within
the Pinot Noir. Batches of Pinot Noir wine grapes
can also be blended together in a way that masks
the imperfections due to changes in the winemaking
process or weakness inherent in the grapes themselves.
When pairing Pinot
Noir wines with foods, remember to go easy on the
spices, otherwise the delicate flavors of the Pinot
Noir will be masked. Salmon is one of the best
pairings for Pinot Noir wines, as the flavors are
both fairly light but with a complexity that compliments
the opposite quite nicely.
Pinot
we recommend:
|
|
|
|
|
|
Cabernet Sauvignon
Cabernet is a term which encompasses a few different varietals:
most notably Cabernet Sauvignon and Cabernet Franc. Cabernet Sauvignon is a particularly
popular varietal which arose from a grape developed by crossing the Cabernet
Franc grape with the Sauvignon Blanc grape. In fact, Cabernet Sauvignon is the
most widely grown red grape in most wine regions of the world and particularly
the Boudreaux wine region in France. In other parts of the world Cabernet Sauvignon
is also referred to as Petit Cabernet, Sauvignon Rouge, and Vidure so it is important
to keep those phrases in mind while abroad.
Additionally, since the 1960’s, Cabernet Sauvignon has been the most common
varietal term for red wines due to it’s wide appeal and critical acclaim. Because
it is so widely in demand in many wine circles, Cabernet Sauvignon becomes
easily subjected to inflation-related cost increases as demand from wealthy
wine-lovers drives prices upward. On the other hand, Cabernet Sauvignon’s parent
grape Cabernet Franc is less popular because it is a less desirable grape than
its grape offspring. However, it is quite often used as a blending element
in mixed varietal wines, particularly with Merlot. A general tip for most novice
wine consumers is that most bottled wines labeled Cabernet belong to the Cabernet
Sauvignon family of grapes, rather than the Cabernet Franc.
Cabernet Sauvignon grapes thrive best in regions with long growing seasons
due to a warm climate and reaches maturity quite late in the season. It also
grows well in slightly arid areas with well-drained soil. These elements will
allow the Cabernet Sauvignon grapes to mature with a fruity taste, rather than
the more herbal flavor that arises from the grape’s exposure to increased moisture
and excessive soil-based nutrients during the growing process. The grapes themselves
are comparatively small with a tough outer skin that protects the grapes from
many elements. They are considerably resistant to disease and can be viewed
as a fairly hardy grape varietal.
Cabernet Sauvignon is also one of the best aged wines. It is traditionally
aged in small oak barrels for up to eighteen months before bottling. This aging
period allows the wine to develop a greater complexity and depth of the flavors
it encompasses. Some of the flavors which are most often attributed to Cabernet
Sauvignon are: dark cherry, black currant, olive, pepper, cedar, and tobacco.
Cabernet Sauvignon’s can also sometimes have spicy or earthy taste profiles
as well.
Cabernet
we recommend:
|
|
|
|
|
|
Sirah - Shiraz
Shiraz currently accounts for one-fifth
of all wine grape production in Australia and is one of the most widely harvested
grapes in the country. Though the intense popularity of the rival red Cabernet
Sauvignon has accounted for the secondary status of Shiraz in the minds of wine
consumers in recent years, many vintners are beginning to revitalizing their
Shiraz with new styles and methods of aging.
The Shiraz wine grape has an interesting history and place in the contemporary
wine world as well. Generally described as “New World” wines, these wines are
generally thought to be more fruity in their predominate flavors in opposition
to the “Old World” wines which are often labeled Syrah. Because both variations
of wine are derived from the same grape genetically, the differences between
them are minimal to say the least. Some wine purveyors even maintain that the
distinction between Shiraz and Syrah is in relation to style preferences only.
However, South Africa, Canada, and Australia are three of primary growing
regions which refer to this varietal of wine as Shiraz rather than Syrah. These
regions keep with the trend of identifying their exports with the New World
wine classification of Shiraz which identifies it as a lighter and more aggressively
fruity style of wine.
The Shiraz grape is commonly used in the production of red table wines
which characteristically age well. Shiraz often reaches its prime complexity
of flavor after approximately ten to fifteen years of aging; however it can
easily be consumed much earlier in its aging process without sacrificing its
excellent taste. It is also commonly used as a blending wine, although this
occurs primarily in Spanish regions.
Shiraz wines are characteristically quite full-bodied and flavors vary
easily depending on the physical characteristics of the wine region of its
production. Some of the flavors most commonly attributed to Shiraz wines are:
blackberry, chocolate, black pepper, plums, and spices. Shiraz also has soft
tannins and varying degrees of oak flavors. They flourish especially in the
wine regions of Australia with cooler, dry climates which allow for the berry
finishes. Other Shiraz wine grapes grown in warmer climates tend to encompass
the more mellow plum flavors.
Despite its frequent New World wine associations, Shiraz is one of the
oldest known wine grape varietals. In fact, it is named for the city of the
same name in Iran where wine-making may have originated many thousands of years
ago.
Shiraz
we recommend:
|
|
|
|
|
Zinfandel
Zinfandel often gets a less-than-stellar reputation among the most pretentious
of wine drinkers as it has recently held the reputation of being a “starter wine,”
especially for women, due to its popular sweet taste in the 1980’s and 90’s.
However, in the past several years, winemakers have responded to this prejudice
against Zinfandels by improving the complexity and balance of flavors within
their wines to make them a more palatable choice to the savvy wine consumer’s
sophisticated sense of flavors.
What makes a wine
more appealing to wine lovers? Complexity and fullness
of the flavors are a few of the key aspects of
a well-crafted wine. In Zinfanfels, a few of the
most popularly described characteristics of the
flavors are blackberry, raspberry, cherry, cloves,
black pepper, and anise. However, depending on
the complexity of the Zinfandel, many other levels
of flavors may emerge, especially through a tasting
in which you carefully give your attention to the
subtleties released within the entire experience
of the wine. Another interesting characteristic
of Zinfandels is that they are also often mixed
with others such as Cabernet Sauvignon or Petite
Syrah.
Because Zinfandels
range from lighter-bodied whites to quite robust
reds, they are no steadfast rules for which foods
to pair with them. Some zinfandels do possess enough
body and presence of flavors to drink even with
a hearty steak or rich chocolate dessert. The lighter
zinfandels can be a great pairing for Latin American
and tropically-inspired foods.
Zinfandel originates
from a distinctly American red-skinned Zinfandel
wine grape that is used to make both red and white
Zinfandels. Formally named in 1832, Zinfandels
are traditionally defined as an American varietal
and can occasionally be quite difficult to locate
in overseas markets. It was recently discovered
that Zinfandel grape is genetically identical to
the Primotivo grape native to Italy. This discovery
begins explains the previously unknown heritage
of the Zinfandel grape’s development.
Californian vineries
have come to embraced Zinfandels as their own characteristic
varietal, leading the reputation of Zinfandel to
become a representation and branding image for
California wine. Some of the most popular regions
for the production of Zinfandels are: Napa Valley,
Sonoma, Mendocino-Lake, Central Valley, Bay area,
Sierra Foothills, and Southern California. However,
Zinfandel’s aren’t exclusive to California and
can be produced in American regions as distant
as North Carolina and Tennessee, as well as overseas
locations to which the Zinfandel grape has been
exported.
Zinfandel
we recommend:
|
|
|
|
|
|
Chardonnay
Chardonnay has
become the most popular white wine in America in
the past few decades. The reasons for this development
are varied. The first is that Chardonnays possess
a widely appealing taste often consisting of fruity
and full-bodied buttery notes. Due to the wine’s
versatility, it can possess many distinguishable
variations of flavors and vintners can even mix
Chardonnay with other varietals as a way to experience
new flavors with blended wines. One of the other
most important reasons for its popularity is that
it’s widely available and can be quite inexpensive
due to the small, hardy Chardonnay grapes resistance
to many diseases and thus easier to grow in many
conditions. Thus, the demand for Chardonnay becomes
easily to fill, despite the fact that Chardonnay
grapes are more delicate in the wine-making phase
of development.
Some of the key
distinguishing characteristics of this well-loved
wine white are that it is dry and often quite full-bodied
with the most popularly distinguished flavors and
aromas mentioned in descriptions of Chardonnay
are apple, melon, pears, lemon, and pineapple,
as well as buttery, nutty, creamy, vanilla, oak,
and citrus. Particularly when Chardonnay is aged
in an oak barrel, it develops a toasty or buttery
quality along with a vanilla or coconut flavor
which adds to the depth of the richness in the
tasting experience. Many cheaper types of Chardonnay
that try to achieve the oak-aged taste, use steel
barrels with oak chips to lessen production costs
while still obtaining similar flavors and textures
within their wines.
Chardonnays are
one of the most popular varietals grown in the
California wine region but also flourish in Australia,
New Zealand, Argentina, Chile and South Africa.
In 2000, Chardonnay grapes accounted for 40 percent
of the total white wine grapes planted in California
wine regions and can thrive in many regions with
quite distinguishably different weather patterns.
French Chardonnays are also reputed to be of extremely
high-quality and in fact, in the Chablis wine region
of France, Chardonnay grapes are the only grape
varietals allowed.
Today’s Chardonnays
are less-heavily subjected to oak fermentation
as public preference has shifted to lighter and
crisper versions of this varietal. The reason for
this preference can be viewed as a return from
the past several decades in which all chardonnays
were so heavily processed with malo-lactic fermentation
and other aging techniques that even the most distinctive
Chardonnays began to lose their distinctive flavors.
Chardonnay
we recommend:
|
|
|
|
|
|
Sauvignon Blanc
Sauvignon Blanc
is a currently very popular white wine varietal.
Californian Sauvignon Blanc is also occasionally
referred to as Fume Blanc. The growth of Sauvignon
Blanc grapes encompasses nearly 14,000 acres in
California alone. Sauvignon Blanc is also grown
in regions such as South Africa, New Zealand, Chile,
Italy, France, Australia and can even be grown
in surprising regions such as Canada and Long Island,
New York.
Sauvignon Blanc
is often viewed as the best white wine for many
food combinations as its tangy, aggressive flavor
pairs well with foods. It is especially well-matched
with foods containing components such as peppers,
garlic, cilantro smoked cheeses, and tomatoes which
are foods that would ordinarily completely overpower
even the strongest-flavored Chardonnays in addition
to most other dry white wines.
Sauvignon Blanc
possesses a unique aroma which makes it easily
identifiable compared to other white wines. Its
flavors tend to be classified as herbaceous such
as those of lemongrass, gooseberry, and freshly
mown grass. However, it also possesses some other
more traditional flavors such as green melon, grapefruit,
passion fruit, and bell pepper. Overall, Sauvignon
Blanc is a strong, tangy, and flavorful varietal
that outweighs many other white wines in intensity
and sharpness of flavors.
Unlike many other
wine varietals, Sauvignon Blanc is not frequently
aged in oak barrels because it often departs an
unfavorable taste combination. However, Sauvignon
Blancs are frequently blended which is a technique
that calms their occasionally abrasive tastes.
Blending Sauvignon Blanc with Semillon (another
wine varietal grown primarily in France) is a popular
practice, especially in France’s legendary Boudreaux
wine region, as the Semillon adds a fig flavor
and softens the overall taste profile of the Sauvignon
Blanc. The ratio of Semillon blended with the Sauvignon
Blanc ranges on the region and occurs primarily
in France. However, some versions are comprised
of 70 percent Semillon and 30 percent Sauvignon
Blanc and other varieties are comprised of the
nearly inverse ratio of 75 percent Sauvignon Blanc
and 15 percent Semillon. These blends are a perfect
option for the wine consumers who enjoy some of
the flavors of Sauvignon Blanc but find it a little
too aggressive for their palates.
Because Sauvignon
Blanc is still not as popular with many wine drinking
consumers as its more popular cousin varietal Chardonnay,
many quality Sauvignon Blanc are very economically
priced. Combined with its perfection in matching
many difficult to pair food combinations, Sauvignon
Blanc is a great choice for a dinner party varietal.
Sauvignon
we recommend:
|
|
|
|
|
|
|
|
|
|
