California Chardonnay. Interesting facts about Californian winemaking. US wine legislation

Monument to a winemaker on the road from San Francisco to Napa. As far as I can tell, the sculptor showed us the process of squeezing/pressing grapes, which results in wine must, which then ferments in barrels and turns into wine.

Winery "V.Sattui Winery". Founded, by the way, in 1885. They make the most magnificent Madeira here. Simply delicious, albeit strong. They also have wonderful dry red wines, although the price, by local standards, is not even cosmic, but some edge of the Universe, starting at about $50 per bottle. It is expensive. Very expensive. "Regular" wines are much cheaper. But yummy, yummy.
Anyone can come to the winery, try the wine (for free and without restrictions on quantity, in my opinion), buy what they like and have a picnic in the shade of the local greenery. For this purpose, the winery has a special clearing with tables. Everything for the client.

Tasting room at the winery. Style with red wines. Some wines even have triple-digit prices. But they are definitely worth it.

Parking lot of the Beringer winery, a fairly famous winery. The "Estate" is impressive in scale - you can really get lost. Everything here is also for guests, there are a lot of interesting design elements - paths, palm trees, places to walk. The wines have a unique taste. One day, we bought two bottles. Having decided to drink one in the evening, we felt a terrible taste disharmony. The wine clearly called for fish, and we had chicken for dinner. No problem, we decided and prepared the fish the next day. The wine was great. So great that it ended in a moment. No problem, we decided and opened a bottle of another Beringer wine. Screams, sighs, cacophony of taste. The wine didn't go well with the fish.

It's not hard to read that this is Sonoma City Hall. An unremarkable building, if not for the flag with a bear. Nearby is the flagpole on which the bear flag was first raised and the Republic of California, independent from Mexico, was proclaimed and became one of the US states.

Mission San Francisco Solano in Sonoma (not sure I named this monastery correctly). The northernmost point of Spanish possessions. Further north are Fort Ross and Russian California. This is also where the famous El Camino Real (royal road) ends, connecting the Spanish missions in California, from San Diego to Sonoma. Behind the photographer is the aforementioned flagpole, on which the “bear flag” was raised, signaling the end of Spanish-speaking ownership of these lands. There is also a tasting room nearby, where you can taste and buy wines not only from Sonoma, but from the northern valleys.

The climate of sunny California is perfect for winemaking. The ripening of grapes is facilitated by a long growing season, constant clear weather and an almost complete absence of precipitation. Thanks to all this, the state gives the world wines that are distinguished by their bright and rich taste, which are in perfect harmony with the varied local cuisine. The most prestigious wine “Zinfandel California” gives lovers and connoisseurs of good alcohol a huge range of taste emotions, but other varieties also have decent parameters of aroma, basic taste and aftertaste.

In the article:

Winemaking in California

If the north of the USA is famous for its own and its corn version, then California is the abode of winemaking. The current California wine industry has only existed for about 50 years, although the first vineyards appeared here in the 18th century. Not all parts of the state are able to produce wine of equal quality, which is almost entirely due to the different topography and some differences in climate. For example, sharp changes in night and day temperatures in coastal parts of California give grapes the opportunity to preserve their natural acidity level and gain the desired sugar content.

In the hotter inland areas, they specialize in producing soft and open wines for everyday consumption. Considering the fact that California is a large part of America, there are a myriad of wine varieties here. It is difficult to understand their quality, but there is one important indicator. If “California” is written on the bottle in huge letters, then this is a mass-market product produced in a low-prestige part of the state. More expensive types of drinks have a specific place of production in their name, for example, Santa Cruz Mountains or Paso Robles.

Grape varieties grown in California

California wines are produced from a large number of different grape varieties, the leading ones being Cabernet Sauvignon and Chardonnay. In third and fourth place are Merlot and Zinfandel, respectively. Vineyards produce good harvests:

• Pinot Gris;
• Pinot Noir;
• Viognier;
• Syrah;
• Sauvignon Blanc, etc.

New vines began to be actively planted from the beginning of 1999. From that moment on, the proportions of cultivated red and white grape varieties changed greatly. Statistics show that red varieties began to occupy more than 60% of the area of ​​all vineyards, although previously this figure was 56%.

The most common California wines

Wine produced in California is successfully sold throughout the world, supplying the market with the following types of drinks:

Woodhaven California Cabernet Sauvignon

Cabernet Sauvignon. This is the most popular variety of red wine, which has made California producers famous. It is distinguished from existing analogues by its full-bodied and powerful aroma, which combines persistent notes of blackberry and ripe cherry. Iconic types of red Cabernet demonstrate a dense structure and excellent acidity, the ability to withstand long aging and develop flavor over 10-15 years.



California Merlot Wine

Merlot is a rapidly developing variety that delights with an open fruity amber and multifaceted taste. The latter contains currant and cherry notes, and a hint of meadow herbs and flowers.



Salmon Creek Pinot Noir 2012

Pinot Noir is a wine made from grapes that have been known to winegrowers for more than two thousand years. Not all producers have learned to handle the capricious berries. But those who mastered the intricacies of processing the variety began to produce rich and sophisticated drinks with a multifaceted and persistent aroma.



Don Sebastiani & Sons Aquinas

Syrah is a variety that allows you to make complex wine drinks, the aroma of which contains notes of pepper, fruit, smoke and forest herbs.



Estrella Chardonnay 2011

Chardonnay is a grape that thrives in literally all coastal parts of California. Vinified in oak barrels, it turns into a rich drink, the aroma of which is replete with oak and buttery undertones, notes of melon and ripe fruit.

Zinfandel is the calling card of Californian winegrowers

This wine not only has amazing taste, but also a rather interesting history of creation. The fact is that initially the variety was used to produce cheap drinks that anyone could buy. As winemakers learned to recognize the quality characteristics of Zinfandel grown in different parts of California, more expensive wine varieties began to appear. The following indicators contributed to the popularity of Zinfandel:

• dense clusters with numerous small berries;
• beautiful dark purple color;
• pronounced taste;
• the presence of fruity notes in the taste;
• good compatibility with other varieties (applies to blends);
• fast maturation.

Wine Grape Zinfandel

The organoleptic range of Zinfandel demonstrates the advantage of fruit notes, among which ripe cherries “sound” the loudest. In gastronomic terms, the product is ideal for use with traditional American food; it is easy to drink and pampers with a pleasant amber.

Wine is actively used to create gravies or sauces, it is served with tacos and hamburgers, used for daily consumption and to form a holiday feast. The latter circumstance is facilitated by the wide variation in the strength of the drink. Among the existing range of wines from the Zinfandel variety, you can find examples with a strength of 13.5° up to 20°.

Eco-winemaking in California

In 2003, California winemakers decided to subject their production to new environmental laws. According to the newly prescribed rules, wine must be made from grapes grown with minimal use of pesticides.

During production, a meager amount of electricity and water is consumed, waste is processed into fertilizers, and the vineyards are maintained without harming the living conditions of insects, birds and environmental animals.

or “Bah, all the faces are familiar!”

At the end of a short series of articles devoted to California wines and winemaking, it is time to talk about the styles of wines that this sunny state produces. There are a lot of them, like everything else in America. Among them there are both styles that have already become canonical, which created the glory of this wine-growing region, and quite exotic ones, which are practically unknown not only in the world, but also in California itself.
Let's start with the classics. In my opinion, there are four classic styles of wine in California.

Chardonnay

Still the most popular white wine variety in California. About 15% of the entire grape harvest in California comes from it. The variety of Chardonnay styles in California today is enormous. Although, the classic style is traditionally considered to be a heavy, oily wine that smells strongly of vanilla. The most important word to remember when describing wines of this type is “Oak.” Oak, oak, and more oak! This is the motto of Californian winemakers who made this wine the flagship of local winemaking in the 70s of the last century. Then Chardonnay became perhaps the only wine included in the daily American diet. They are so used to it that they are sincerely convinced that Chardonnay simply cannot be anything else, due to its varietal characteristics. Maybe! In the same California, they also make refreshing, almost unfamiliar Chardonnay wines, ignoring malolactic fermentation. Some winemakers are making wine using newer techniques to reduce the traditional heaviness of Napa Chardonnay, the most popular of which is "reverse osmosis." Apparently, local winemakers had to go through the fashion for an energetic, refreshing “oakless” Chardonnay, which is more reminiscent of Sauvignon Blanc, remember the old traditions of “strong oak” Chardonnay, and, somewhere, at the junction of these two extremes, find a new, commercially successful and original Chardonnay style, leaving unsuccessful attempts to “catch up” with Burgundy or Loire.

Cabernet Sauvignon and Bordeaux-style blends

Cabernet Sauvignon is the most common and, obviously, the most important red grape variety in California. This style of wine is my favorite California wine. There is nothing to talk about them for a long time. They are simply luxurious! If you love lush, but at the same time elegant and deep wines based on Cabernet Sauvignon, if you are lucky enough to find Californian Cabernet with us, and if you can and want to pay for it the absurd price that is asked for it, then these wines are for you will definitely like it. In their best incarnations, these wines stand on a par with all the world's Cabernets, except, perhaps, the first Crus from Bordeaux. In America itself, wines made from pure Cabernet Sauvignon (although there are few of them, after all, they are “improved” by adding small doses of Merlot and Petit Verdot) are less popular than full-fledged Bordeaux blends. Although, in the rest of the world the situation is exactly the opposite. Maybe thanks to the specially created “Meritage Association”, which promotes wines of this class on world markets, apparently underperforming on the domestic market.

Pinot noir

This capricious Burgundy “little thing” is now very popular in California. Largely thanks to the wonderful film “Sideways”, the contradictory climate of the Russian River Valley in Sonoma and the fame of the mega-series “Santa Barbara”, the name of which was given to the elite Californian seaside resort around which, in fact, the Pinot plantings are located Noir, producing the highest quality of the “quasi-Burgundian” wines of California. In California they make good Pinot Noirs, the main drawback of which, according to many critics, is their absolute secondary quality. I don’t see anything wrong with this, and I don’t consider it a drawback. After all, here it’s like in sports. To overtake, you must first catch up. And it is impossible to catch up without copying the leader’s technical techniques and style. And only after catching up at a distance can you try to get ahead, using individual developments in the development of your own recognizable style. This is true for both running and winemaking.

Zinfandel (Zin)

What words and images come to mind when you think of California? Hollywood, Silicon Valley, the Golden Gate Bridge and Schwarzenegger are options from the standard list. For a wine lover, this list also includes Zinfandel. This is the only native American, Californian grape variety to the core. And all the wines made from it - white, pink, red, light, heavy, dry and sweet - are of original American origin and no other. Zinfandel has always grown here (well, almost always). But attention was paid to it only in the 80-90s of the twentieth century, when the so-called “blush”, or “white zinfandel” - an unassuming pink semi-sweet wine - suddenly became extremely popular. It was the “blush” that saved Zinfandel from extinction during a period when all of California was in a state of mass craze for Chardonnay and Cabernet Sauvignon. On the contrary, today Zinfandel of a completely different style is in fashion - a black, opaque drink, the consistency of which is at the same time reminiscent of molasses and plum jam, with an off-scale strength of “from 16%”. As for me, it’s simply impossible to drink “THIS”. One can only feel sorry for the winemaker who set himself the goal of making rich and high-quality Zinfandel. This is a thankless and very difficult task. It's all about the purely biological characteristics of the variety. It is characterized by non-simultaneous and uneven ripening of berries. Half of the berries on the bunch are already ripe, and the other half are still green. And what do you want me to do?! Collect manually in several passes? Expensive and labor-intensive. Or - everything in a row, without thinking, by machines? Everything depends on the choice of the winemaker. Because of this, all quality Zinfandels are very expensive, and all others have a distinctly “green” flavor.

All sorts of ill-wishers have long been approaching the “American originality” of this variety. Like, this is not an American variety, but an ordinary and long-known Primitivo from the south of Italy, or even some previously unknown to anyone, and even with a jaw-dropping name, the Croatian Chrlenak Kaštelanski. They say DNA analysis proves this. I don't believe these analyses. Who had heard of them before, about these European varieties, before Zinfandel entered the American scene?! Nobody! For me, Zinfandel will always remain a truly Californian indigenous grape variety. And period!

Now briefly, in telegraph style, about the wine “exotics” of California. It’s difficult to mention everything, but I’ll try the main ones.

Barbera

The Sierra foothills produce several 100% Barbers of exceptional quality. In other places no one had ever heard of it.

Sparkling wine

In the 70s, all self-respecting large champagne houses from France opened their wineries in California. Almost all of them did not achieve much success. Domaine Chandon is considered the leader today, although I personally did not like his wines. Much more interesting are sparkling wines of purely American origin from the Russian River Valley. , For example.

Cabernet Franc

My favourite. Pure Cabernet Franc is rare in Napa, but it is beautiful. In my opinion, this is the most “European” of all California red wines. I have already written about Cabernet Franc from the winery before.

Carignan

He's like that gopher from the movie. “Nobody sees him, but he is there.” And there is quite a lot of it in California. But they don’t see it because almost all of it is used to “strengthen” red blends. It is almost never found in its pure form.

Chenin Blanc and Riesling

Here they make some of the most luxurious sweet wines in the world from botrytized grapes and excellent ice wines. It's amazing how good they are! True, grapes for ice wine are often frozen in freezers... America is America!

Malbec

Just a blending element in the California winemaker's palette. It's a pity!

Grenache

There is less and less of it in California. But American dessert wines made from it, in the style of light port, are really impressive.

Viognier

Plantings of this wonderful white Rhône grape are growing rapidly in California. This style of white wine is one of the most successful here. Which is strange, because in their homeland, France, the production of wines from Viognier requires significant effort, but in California there are no problems.

Let me emphasize once again that this list is far from complete. I don’t see any particular problem in this, given the impossibility of its practical application in our country.

You can write a lot more about the wines and wineries of California, but you need to have the willpower to stop in time.

After all, there are still so many interesting wines in the world that I want to write about! And there are so many wineries and regions that I want to visit (at least virtually)!

Initially, winemaking in California was closely associated with the activities of the Spanish Catholic missions. “For the missions, winemaking was not the main thing, but it was a vital and also easy activity,” says Hugh Johnson in his History of Wine. — There are two native grape varieties growing on the west coast. The wine made from them is no good, but there are no special pests or diseases, since the dry climate of California is not conducive to fungus. So there were no obstacles in the way of the founding fathers." By the way, "father" California wine It is generally accepted that the Franciscan friar Junipero Serra planted the first vineyards in the San Diego mission and continued his work in a number of other missions. At that time, a certain grape variety was cultivated here, called Mission, which was quite harsh and is not used today for the production of quality wines. European vines were first planted in the Los Angeles area in 1833 by a man with a “speaking” surname - Jean-Louis Vigne. He produced a considerable amount of wine. Hugh Johnson, in the same book, cites a description of Mr. Vinh’s product given by one of his assistants: “You could drink it without fear.” Later, in the 50-60s of the 19th century, Agoston Haraszti, a Hungarian by birth, had a huge influence on the development of the Californian wine industry. He brought here cuttings of about 300 varieties of grapes (there is a version according to which California owes Haraszti Zinfandel), founded a large Buena Vista winery, initiated the construction of extensive cellars and in every possible way promoted the idea of ​​winemaking throughout California. He also, for example, recommended planting vines on the most sunlit hillsides, using oak barrels and not irrigating the vineyards. He was not only involved in winemaking - Haraszti was generally a very active person - but it was he who was destined to turn the Californian wine history.

The famous American Prohibition Law of 1920 was a severe blow to the newly developed wine industry. The vineyards were practically abandoned for almost 14 years; At that time, only wines intended for church sacraments were produced here. Only in 1933 did a gradual revival begin. In 1937, another important event for the entire American wine industry took place. Our compatriot, emigrant winemaker Andrei Chelishchev, arrives in the Napa Valley. He is invited to work by Georges de Latour, the owner of the Beaulieu estate, whose company was producing communion wines. They say that Chelishchev was, to put it mildly, surprised at how outdated the winemaking methods used in the Napa Valley were... He, who has extensive experience in Burgundy, did a lot to ensure that local products acquired the nobility characteristic of; Today, Chelishchev’s followers call him nothing more than “maestro.”

And today there are more than 800 wineries and independent winemakers in California. In past range of Californian wines could be compared to motley “rags” sewn into one “blanket” - some kind of wild, disorderly mixture of types, styles, quality. Today's wine-producing California is already clearly divided in half. The first part, “traditional”, is committed to the ideals of classical winemaking, striving to achieve “absolute perfection”. The second part adheres to modern market trends, producing decent wines, the sale of which brings a stable income. But even with such a pragmatic approach, Californian winemakers are often ahead of their European competitors in many ways. Wine-growing California is divided into regions - with standards and an identification system for each individually.

US wine classification

There is a system of controlled appellations of origin (AVA - American Viticultural Areas), although it is not nearly as strict as in Europe; for example, to qualify for AVA, 85% of the grapes in a wine must come from that region. In total, there are about 140 AVAs in the United States, each of which has its own requirements. Among them, there are a number of large wine-growing regions, which include smaller ones. For example, the Napa Valley or Napa County AVA is part of the North Coast region.

Based on materials from the magazine “EMPIRE OF TASTE”

Key California Wine Regions

NAPA VALLEY

Traveling through the Napa Valley, you involuntarily begin to admire the neatly trimmed, even rows of vines. And you involuntarily agree with one historian who called this place “wine paradise.” Even the buildings of local wineries are themselves examples of different architectural styles. There are luxurious, expensive restaurants here whose tasting rooms are never empty... Grape growers and winemakers from neighboring regions call the Napa Valley the “Disneyland of the wine business.” And the locals just smile, knowing that they are at the top of the wine pyramid - in the best wine-growing region in the United States. Anyone who has ever visited Napa Valley will say that they have visited “wine country.”

Initially, no one could imagine that the Napa Valley could be anything promising, and not just a flowering meadow for grazing cattle, or, at best, a wheat field. The first settlers founded a vineyard here rather for themselves. But after the Sonoma wine boom that followed the 1849 Gold Rush, the region saw a surge in commercial activity. Within ten years, more than 50 wineries had opened in the Napa Valley. At the same time, Napa Valley is becoming a popular resort. Robert Louis Stevenson spent his honeymoon here and wrote the first part of his novel Treasure Island here. But then there was phylloxera and Prohibition. It was only in the early 1970s, when the entire state began to flourish, that winemaking reached the level of approximately 100 years ago.
Today, there are about 220 vineyards in the Napa Valley with a total area of ​​more than 13,000 hectares, and there is less and less available space for plantation expansion.

In its early development, the Napa Valley was particularly noted for its claret-style red wines. At first, exclusively Zinfandel was used for their production, but then it was replaced with Cabernet Sauvignon. Today, the percentage of grape varieties in the region is gradually approaching Bordeaux standards - more than 4,000 hectares of land are planted with Cabernet Sauvignon, 1,800 with Merlot, 300 with Cabernet Franc. And a very small amount of land is given over to Malbec and Petit Verdot. Recently, there has been a significant increase in the area devoted to Bordeaux grape varieties.
The Napa Valley is officially divided into several subregions. By the way, this territorial division was preceded by heated debates, as well as the assignment of the Napa Valley itself to the status of “appellation”.

Along the Silverado Trail, a quiet road that runs through the entire eastern part of the valley, lies the Stag's Leap region. Warren Winiarski founded the company in this region. Stag's Lip Wine Sellars ", whose wines were recognized as the best at the Paris tasting in 1976. By the way, at the same time, California wines were recognized as wines meeting world standards. Today, the area specializes mainly in Cabernet grapes, which are of excellent quality, especially at the vineyards: Stag's Leap, Clos du Val, Pine Ridge, Silverado Wineyards and Shafer (Shafer produces the best Merlot in all of California).

In the heart of Napa Valley lies the so-called "gold belt" - home to millionaires, pop stars and countless famous personalities. This “belt” is also famous for its vineyards and wineries. Some of the most expensive Cabernet wines are produced in the estates: Martha's Vineyards, Napa Nook, BV 1 and BV 2, Bosche & Bella Oaks. The settlements of Oakville and Rutherford were created here, having the status of cities, but definitely considering themselves appellations, despite what are the counterarguments?

The history of the entire valley, both old and new, begins here, where world-famous vineyards and wineries are located along Highway 29: Inglenknuk (now the private property of the famous film director F. Coppola), Beaulieu, Robert Mondavi », « Far Niente », « Cakebread », « Caymus ", "Luis Martino" and other lesser-known wineries.

Along the Silverado Trail, crossing the valley, are " ZD Winery ", "Geitz" and " Joseph Phelps " They all have an excellent range of wines - but in all cases the best wines are recognized as strong, energizing Cabernets.

SONOMA VALLEY

The Sonoma Valley has a strictly defined area that runs between mountain ranges, starting from San Paolo Bay, all the way to the city of Sonoma, and then in a northwest direction (along Highway 12) to the city of Santa Rosa. The total area of ​​the valley is relatively small - 64 square kilometers. The location between San Francisco and Santa Rosa makes the valley a favorite destination for travelers, and in some areas of the valley large tracts of vineyards have already been buried under construction.
The Sonoma Valley is also known as the Valley of Moon, and this name became popular around the world thanks to the most famous resident of this valley, Jack London.
It is here, in the Valley of the Moon, that California's wine industry originates. Some vineyards are still growing on the same lands for 150 years. The southern part of the valley is cool - these areas are usually shrouded in a bone-chilling cold fog that does not disappear until almost noon. Therefore, the Zinfandel growing here has a tart taste and high tannin. But grape varieties such as Pinot Noir and Chardonnay are successful. A little further north, in the vicinity of the city of Sonoma, the terrain becomes smoother. The gentle hills here are warmed by the sun, so the taste of the Zinfandel and Cabernet Sauvignon grapes is somewhat softened. Starting from the south of the valley, many vineyards are located on the hills. The most famous vineyards in the southern part of the valley are Jack London Ranch, McCrea, Laurel Glen's Estate. The most significant vineyard in this region is considered "Benziger" , made famous by Cabernet Sauvignon (although Zinfandel and Chardonnay in this part of the valley are also of excellent quality). In the northwestern (most developed) part of the appellation is the Matansaz Creek vineyard, where Merlot grapes are grown. Chardonnay and Sauvignon Blanc.
The largest vineyard in the Sonoma Valley is Sebastiani. It is followed by medium-sized vineyards: Kenwood, Chateau St. Jean. But most of the local vineyards are small vineyards: Gundlach-Bunduschu, Ravenswood, Arrowood, Carmenet and "Kistler" . Although the greater Sonoma wine region specializes in red wines, Chardonnay dominates the Sonoma Valley region.

DRY CREEK VALLEY

Dry Creek Valley begins just south of the town of Geldsburg, where Dry Creek flows into the Russian River. A narrow valley framed by steep hills stretching in a chain to the west, dense forests, soils that quickly absorb moisture - this landscape seems gloomy and wild, and the climate here is cool.
There are no cities or even settlements here: this is a very calm area, a region of Zinfandel and Cabernet Sauvignon grape varieties. Despite the fact that the Cabernet Sauvignon produced here is always of excellent quality, the “king” of this region is, of course, Zinfandel. Zinfandel wines are truly great wines, extraordinarily fruity, highly structured and extremely elegant. It is in this region that the small amount of wine that has made Napa Valley famous is produced. Here is the oldest vineyard, Lytton Springs, currently owned by the company. Ridge Vineyards . The nearby Quivira and Rafanelli vineyards are not inferior to Lytton Springs in terms of berry quality. To the north is the Pedroncelli vineyard, where a more restrained Zinfandel is grown, but does not lose its qualities.

ALEXANDER VALLEY

The border between Alexander Valley and Dry Greek Valley runs along the mountain ridge. For 20 kilometers, the Alexander Valley region runs parallel to Highway 101, almost following the bends of the Russian River. The wide valley is well warmed by the sun. The soils here are very diverse: gravel, sand, clay and loam.
In the 40s of the 19th century, this area was first populated - farms appeared here. Soon a curious but significant event took place here, which subsequently had a huge impact on the development of the region. An Italian-born banker from San Francisco organized an Italian-Swiss colony called the Winemakers Cooperative. The workers were provided with housing and a salary of five dollars, from which a certain amount was withheld monthly to create a company fund. After 25 years, workers were promised a significant share in the company and a plot of land as private property. Soon the colonists rebelled, declaring these deductions robbery, and demanded full payment without any deductions to the fund. As a result of all these events, the vineyard and distillery merged into a single corporation, which became the third largest wine company in the United States, from which investors made millions of fortunes. At the same time, many workers created their own farms throughout the county, organizing them in the old Italian peasant way - this tradition existed for many years.
The Alexander Valley region is famous for its Cabernet Sauvignon wines, which are distinguished by their richness and softness of taste with the herbal flavor characteristic of young wines. Cabernet Sauvignon is grown at the Alexander Valley Vineyard, Simi, Jordan, Clos du Bois, Estancia, and Murphy vineyards. -Goode” (Murphy-Goode), “Geyser Peak”, "Silver Oak" . For “Bordeaux” blends, Merlot grapes were grown in large quantities - mainly by ambitious beginners, who, by the way, succeeded quite well in this. Here at Geyser Peak Vineyards (under the patronage of Ridge and Sausal) Zinfandel is cultivated. The small Sausal distillery produces Zinfandel wines that are rightfully considered the best in California - they are truly worth trying.
In the southern part of the valley, Chardonnay grows with a full, deep flavor - sometimes taking on a caramel color. The scarce soils of this area produce a cream-colored Sauvignon Blanc.

RUSSIAN RIVER VALLEY

Much of the area extends west from Highway 101 near the city of Santa Rosa, veering slightly east toward the Chalk Hill appellation, famous for its Chardonnay, a full-bodied wine made from grapes harvested from vines growing in the warm hills.
A significant part of the territory of this valley is a wide plain. The plain, in turn, is the bottom of an ancient dry sea, so the type of soil here is very diverse, ranging from alluvial mud, deposited in ancient times by water flows, to gravel and volcanic dust. It is here that the Russian River abruptly changes direction to the west and flows into the Pacific Ocean. Fogs from the Pacific Ocean, enveloping low, rounded hills - this is the landscape of one of the most famous wine regions, where first-class Chardonnay and Pinot Noir grapes ripen.
This wine-growing region is considered quite “young”. The climate cannot be called favorable - both for human life and for the ripening of grapes. Cabernet Sauvignon and Zinfandel do not ripen under these conditions anywhere except in the lower part of the region, which is called the Sonoma Green Valley. But, on the other hand, Pinot Noir grown here has a pronounced taste of cherries and spices, and Chardonnay is unusually rich and spicy. Given the climatic characteristics of the region, it is easy to assume that the grapes growing here can be used to produce high-quality sparkling and table wines - the best in California. Thus, Iron Horse became famous for the production of sparkling and table wines. And Marimar Torres has earned a reputation for producing excellent, high-quality Chardonnay grapes, which have a strong, full flavor, and Pinot Noir, which, on the contrary, has a delicate, elegant taste. There are several other famous vineyards in the area, such as Deloach and Olivet Lane. A little further north is Sonoma Cutrer, a vineyard specializing in the cultivation of Chardonnay.
High-quality Pinot Noir in this region is also produced by the Rochioli vineyards and the famous William-Selyem. The history of the creation of William Selyem began with the emergence of a tiny organization managed by two active young people who, with the help of relatives, somehow managed to grow the best quality Pinot Noir grapes in the United States. This was quite unexpected since they were working using old technology and the number of people involved in this process was very small. A little further north along the banks of the Russian River, vines of Zinfandel and even Gewürztraminer appear. The cool-climate Gewürztraminer does particularly well here, and the Zinfandel has a great strong flavor. High-quality Sauvignon Blanc is also grown here. The good news is that the dark variety Petit Sirah from Foppiano has taken root well here.

SANTA BARBARA

In the 18th and 19th centuries, Santa Barbara was one of the most developed cities in California. At a time when Los Angeles was still a restless settlement in the Wild West, and San Francisco was a sparsely populated piece of land, Santa Barbara County was already thriving. To this day, many buildings of Spanish architecture have been preserved in Santa Barbara. This place is truly luxurious, especially compared to overcrowded Los Angeles, located just 14 kilometers to the south.
Santa Barbara is a unique place on the entire West Coast of the United States: here the western and eastern coast lines intersect, forming a right angle jutting out into the sea for 80 kilometers. From the air, one gets the impression that the relief of the coast seems to be very roughly “carved out” - in fact, this is what happened when the local relief was formed under the influence of prehistoric glaciers, volcanic eruptions and tides...
The Prohibition period ended while Santa Barbara's wine industry was still in its infancy. Only in the 60s of the twentieth century were the first industrial vineyards established here and new vines planted. And already the first wines of Santa Barbara received tremendous success. But, unfortunately, the winemakers initially chose not quite the right path. By that time, the taste preferences of Americans had already formed - and although the taste of local Riesling and Gewürztraminer was truly magnificent, few people paid attention to the appearance of these wines. And Cabernet Sauvignon and Sauvignon Blanc, which were in great demand among consumers, had an unusual herbal taste for most.

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And -beer-. Wine from California also receives its share of aesthetic attention. Over time, it even becomes more and more popular and fashionable, so we suggest keeping up with trends and getting to know it better, since there is something to appreciate. Having learned the peculiarities of taste and aroma, you will most likely want to buy a bottle of Chardonnay and Pinot Noir from the USA, and they deserve to be enjoyed.

Just before that, let us explain why out of the entire vast country it is worth highlighting the traditions of one state separately. The fact is that approximately 90% of American wines are produced in California.

At the same time, the United States is the fourth country in the world in terms of production of this exquisite alcohol. So the importance of the Golden State (which is larger than Italy!) is difficult to overestimate.

Let us immediately note that both red and white varieties have unique shades of taste and smell. This is due to both the characteristics of production and the region where the grapes grow. There are over 30 soils in the state (including volcanic ones). Therefore, ripe berries, despite their ecological purity, acquire the most interesting notes. So let's finally move on to the organoleptic properties.

Taste

Red lines - Pinot Noir, Zinfandel, Sangiovese, Merlot - are characterized by the following features:

• Saturation – the drink is as full and strong as possible. This is due to the fact that grapes grow on soils with a fertile layer of 20 to 40 cm, and its juice is very concentrated. So get ready for a powerful and vibrant experience with every sip.
• The power of the fruit component - this feature logically follows from the previous one. While tasting, you will clearly feel the sourness of cherries or the sophistication of raspberries, the ripe tenderness of strawberries on your tongue. A rich bouquet is what makes red stamps make connoisseurs fall in love with them.
• Original notes include berry jam in pinot noir, plum jam and molasses in zinfandel, and blackberries in merlot. Sensual individuality gives alcohol the opportunity to sparkle with new facets and pleasantly surprise even spoiled gourmets.

White Californian wines are ready to impress with the following taste characteristics:

Contrast with each other. One producer’s chardonnay may be super oaky, that is, maximally aged and tart, a second can seriously reduce the classic severity of tannins thanks to reverse osmosis, and a third is ready to completely ignore fermentation and produce very light and refreshing drinks similar to sauvignon blanc. But there is motivation to try all the options and compare them with each other!

Balance – a single white wine from a particular manufacturer may not be very similar to its competitors (of the same class, but from other brands), but it will definitely be harmonious. In taste, the sourness interestingly echoes the freshness of apple, the milky tenderness is complemented by the slight tartness of herbs. There is even a sense of tropical exoticism, but all the notes are played in one ensemble, and not on their own.

Color

• Red varieties differ in saturation in this matter as well. Their color is deep and serious, even visually as if promising the power of impressions. Varies from bright strawberry to almost black. If the grapes grew on volcanic soils, the color of the drink can be dark brick - look how chic the Red Dirt Red line from Sonoma looks. And the darkest, almost opaque cherry is fortified zinfandel at 16%.
• White varieties more traditional and range from light herbal to green-gold. Playing in the light shows freshness and positivity. It also cannot do without original nuances. For example, when producing pinot gris, some producers leave the skins of the fruit in the must, as a result of which their drinks become bright orange rather than light.

Did you know? White varieties also have their own “land” specificity. If the grapes are ripened on volcanic soil, the classic sauvignon blanc made from it turns out creamy, and chardonnay turns out caramel. The aroma also changes somewhat.

Smell

The same all-American richness is clearly audible in it, therefore:

Red wines from California reveal a chic berry bouquet. While enjoying Merlot, you catch pronounced notes of cherry and plum with a piquant chocolate trail. Savoring from the USA, you fully feel the aroma of currants and blackberries. And the most aged varieties even have smoky notes (the same “black” 16-degree zifandel).

Whites surprise you with their balanced acidity. Even the sweetest Rieslings are enveloped in a citrus-apple symphony with accords of wildflowers and original nuances of minerals (another hello to volcanic soils!). In the smell of Chardonnay, in addition to floral motifs, you can hear the sweetness of vanilla and the spice of pepper. There is something to be enchanted by.

How to choose and buy original Californian wine, not a fake

Look for the following on the bottle label:

• California- she will say that the alcohol was produced in the Golden State. It may be an elite blend or the most budget table wine, but there is no doubt that its homeland is the USA.
• County, and then the name of one of the districts. This inscription will confirm that at least 75% of the fruit for the variety's release was harvested in a specific area, such as Mendocino or Napa Valley.
• AVA- an abbreviation for American Viticulturals Area, that is, a region controlled by name. She says the bottle contains a drink with at least 85% of the grapes coming from an area with specific climate and soil conditions.

And of course, remember that good wines cannot be cheap, and those produced in California are no exception. The price for an original varietal (Varietal) drink should start from 3-4 dollars, not to mention higher-class options.

Did you know? An unconditional indicator of true quality will be the inscription Meritage on the label. She will say that the wine is made entirely from traditional varieties of the Bordeaux region. That is, from Sauvignon Blanc, Muscadelle and Semillon, if it is white, or Malbec, Cabernet Sauvignon, Petit Verdot, Merlot, Carminere, Gru Verdot or Cabernet Franc, if it is red. But the cost of such a bottle will be at the level of the original French one or even more.

How to Serve and Drink California Wines Properly

You can pour it into the most classic glasses - such as Bordeaux, Burgundy or Shiraz for red brands, and Universal or Sauternes for white brands. How long to fill? By 2/3 and 3/4, respectively, if you bought a varietal or reserve wine: this volume will help emphasize the depth of taste and aroma. And fill it 1/3 full if you have Meritage, so you can thoughtfully savor every drop.

It should be served chilled: red - up to 12 degrees Celsius, white - up to 8. When drinking, it is best to hold the glass by the lower part or base of the stem, so as not to heat the walls with your fingers. And you just need to drink slowly, taking small sips, inhaling the aroma before and with a pause after, trying to taste all the nuances of taste and catch every note of smell.

What snacks do California wines pair with?

• On a hot day, feel free to choose sauvignon blanc with nuances of tropical fruits. This is exactly what Hollywood stars and connoisseurs do, and they drink it without any snacks at all.
• The famous Chardonnay, with its noticeable oak character, makes a great pairing with seafood, especially local crab.
• An ideal appetizer for red meritage varieties would be baked lamb, and for white varieties, fish. A classic remains so even in the USA!
• The powerful fruity cabernet sauvignon stands out from the previous group, because it is so pleasant to wash down the traditional American steak.
• Strong zinfandel is perfect for barbecue - its richness will emphasize the richness of fried meat.

Did you know? The most American variety of wine, despite the fact that it is so powerful, and in some ways even harsh, is very versatile in terms of compatibility with food. Zinfandel (or, as it is also called, Zin) is an almost ideal drink for fast food, which is so valued by residents of the United States. It will help diversify the taste of pizza, burgers and even Mexican tacos.

Winemaking in California: history and regions

The planting of the first vines began at the turn of the 18th-19th centuries, during the active development of America. Attention to the production of the drink increased after the Gold Rush. Winemaking began to actively develop in California after the repeal of Prohibition, closer to the middle of the 20th century. And international recognition was achieved in 1976, when alcohol from the United States sensationally eclipsed French at the Paris Tasting.

Today, vineyards in California cover an area of ​​over 190,000 hectares and produce drinks in the following ratio:

• white– 65% – from Chardonnay, Riesling, Sauvignon Blanc, Semillon;
• red– 20% – from cabernet sauvignon, merlot, zinfandel, sangiovese;
• pink– 15% – from gamay, grenache, grignolino.

The state has nearly 100 distinct wine regions that form regions, the most famous of which are the Sonoma and Napa Valleys, Mendocino and Monterey Counties, Paso Robles and Santa Cruz. This territory contains more than 70 AVAs, that is, areas with special conditions in which producers work. Among the most prestigious brands are Opus One, Diamond Creek, Seba-stiani, Robert Mondavi - the list goes on for a long time.