Which grapes do we use most
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Cabernet Sauvignon
The king of reds, also in California. In 1976, a comparative tasting of
top wines from France and California, organized by journalist Steven Spurrier
in Paris, affirmed the success of California "Cab" in the international
arena. California Cabernet Sauvignons possess a full, lingering flavor
with tones of blackberries, cherries and other dark fruit. Many of these
wines, with a fairly firm structure, noticeable tannins and astringency,
can be aged for 10, 15 or even more years. Most of the so-called California
Cult wines are Cabernet wines.
Zinfandel
Whether Zinfandel is more closely related to the Primitivo grape from
the Puglia region in Italy or to the Plavac Mali grape in Croatia, Zinfandel
is considered to be America's "own" wine grape. It was first
planted in California around 1850 and became the most widely used variety
during California's first wine boom in the late 19th century. Zinfandel
is one of the world's most versatile wine grapes, which has led to various
wine styles. White Zinfandel is a pale pink wine made by draining the
wine away from its skins. Refreshing, usually off-dry and fruity, it is
meant to be consumed young. Left on the skins a short while, it makes
an attractive Rose. The early maturing style is fermented a short while
with the skins, just long enough to provide a good garnet color and very
little tannin, and briefly aged in large oak casks or stainless steel
to preserve the fresh berry fruitiness in this soft, easy-going, medium-bodied
wine. The late maturing style is treated in much the same way Cabernet
Sauvignon is - longer fermentation with the skins, a secondary malolactic
fermentation, and aging in small oak barrels. Such wines, while still
possessing the berry quality that makes Zinfandel distinctive, are rich
and full bodied.
Merlot
Merlot is one of the oldest and most distinct varieties of vitis vinifera,
long-established in the Pomerol and St. Emilion districts of Bordeaux.
In California, especially in the past decade, it has also been producing
wines of elegance and finesse. Its rise has been dramatic: 4 producers
existed in 1972, 66 in 1980 and more than 250 today. California Merlots
are medium to deep red and have openly fruity aromas and flavors with
herbaceous, currant and cherryish notes. They are softer and rounder than
Cabernet in their youth, yet retain their richness and complexity.
Pinot Noir
Pinot Noir is one of the oldest wine grape varieties known, dating back
nearly two thousand years. The grape came to California in 1885, but widespread
acceptance of it by viticulturists and winemakers was slow, as it is one
of the most demanding varieties in the world to grow and vinify. Wines
made from Pinot Noir are delicate and rich, distinct and smooth, with
a savory complexity and a lingering flavor. As a cool-climate grape, Pinot
Noir does especially well in California's coastal regions, such as Carneros,
Russian River Valley, Monterey, San Luis Obispo and Santa Barbara.
Chardonnay
If Cabernet Sauvignon is the king of reds, Chardonnay is definitely the
queen of whites. In California, Chardonnay is the most widely planted
grape variety, and does very well in almost all coastal regions. While
most California Chardonnays are barrel-fermented and offer rich, intense
fruit flavors of pear, apple, melon and peach, in combination with buttery
and oaky notes, other Chardonnays are more similar to the lighter, leaner
style of the white wines from the Bourgogne region.
French Colombard
This is the 5th most widely planted grape in the state, and is mostly
used in the production of affordable everyday wines. It produces an abundant
crop and makes clean, simple wines with firm acidity.
Chenin Blanc
Chenin Blanc is one of the oldest known varieties in winemaking history,
dating back to fourth-century plantings in France's Loire Valley. Over
80 percent of all Chenin Blanc vineyards are concentrated in the Central
Valley and used for the production of inexpensive table wines. Many coastal
wineries also produce Chenin Blanc as part of their varietal lines. The
wine's aromas and flavors are delicate, often compared to fresh melons,
and its amenable acidity level, lightly crisp, completes its refreshing
aspect.
Sauvignon Blanc
Sauvignon Blanc, also known as Fumé Blanc, is noted for its distinct
flavor and crisp, tart acidity. The grape was first grown in California
more than 100 years ago in gravelly soil near San Francisco Bay; its honors
included a double gold medal at the Paris Exposition of 1889. The wine's
flavor is usually characterized as fruity and faintly herbaceous, sometimes
referred to as grassy. It is generally a light-bodied wine meant to be
consumed early, when its freshness is at a peak, although its moderately
firm acidity provides it with some capacity for further maturation in
the bottle. If California's Sauvignon Blancs are considered to have French
analogs, they would be the Sancerres or Pouilly-Fumé of the Loire Valley.
Sparkling Wines
Although not a grape varietal but a wine type, California sparkling wines
deserve to be mentioned here as well. Using mostly Pinot Noir (Blanc de
Noirs) and Chardonnay (Blanc de Blancs) grapes, quality sparkling wines
are made the exact same way as in the Champagne region. Starting in the
early 1970's, several French Champagne companies (Moet&Chandon, Taittinger,
Mumm) and Spanish cava producers (Gloria Ferrer, Codorniu) recognized
the perfect growing conditions in California and started making high quality
sparkling wine here as well.
Some grape varietals (or wine styles) even have their own "fan club".
Three of the most active are ZAP (www.zinfandel.org),
the Rhone Rangers (www.rhonerangers.com)
and the Meritage Association (www.meritagewine.org).
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