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    Although grapes are grown and wine is made in most American states, only in California and the Pacific northwest are grapes grown in significant quantities. Only wnes from these areas have gainde an international reputation for quality.

 California’s reputation has been built on bold, ripe, fruit-driven wines, which often carry their fair-share of new oak. The state has had its problems, with almost every deadly wine disease rearing its ugly head at some stage, yet it has without doubt, some of the world’s best growing conditions.

 The Pacific Ocean is hugely influential, moderating a hot climate with its cool breezes and fogs. Most of California’s commercial wines come from the warm and fertile Central Valley, but its premium wines tend to be made from fruit grown much closer to the coast. The Napa Valley, sometimes referred to as the Bordeax of California, is situated just north of San Francisco Bay. As an appellation, Napa has a deversity of soil, climate, and topography, which particularly suits Cabernet Sauvignon and Merlot. A food culture has also evolved here, making it a destionation for the rich and famous. The areas of Sonoma and Carneros, separated from the Napa Valley by the Mayacamus Mountains, are much cooler and are therefore able to specialise in Pinot Noir and Chardonnay. Warmer districts, such as Dry Creek, are found in northern Sonoma, where some superb Zinfandels are produced, Zinfandel is California’s ‘own grape’. At best it priduces blackberry-flavoured, full-bodied reds, often from old wines. At worst it also makes ‘blush’ of White Zin, a pale relation, bottled with a dash of sweetness.

 The small, but up-and-coming Sierra Foothills area is a great source of Rhône and Italian varietals while south of San Francisco lies the region of Santa Cruz which is home to some top-class wineries.

 Washington State and Oregon, collectively known as the Pacific northwest, like California lie on the western side of the country. Spanning three adjoingh states, this is an area of rolling hills, rivers and valleys. Washington, with approximately 30,000 acres of vineyards, tends to be the warmer of the two regions. Its plantings focus mostly around the eastern side of the Cascade Mountain range.

 Oregon, has only 12,000 acres of vine-yards, which have developed in the cooler Willamette Valley, Burgundian and Alsatian grape varieties, such as Pinot Noir and Chardonnay, Pinot Gris and Muscat, thrive here. Oregon gained overnight fame in 1979 when David Lett of the Eyrie Vineyard entred the estate’s 1975 Pinot Noir in a blind wine tasting competition, organised by the Burgundian negociant Robert Drouhin. Although Drouhin’s Chambolle-Musigny 1959 came first, the Eyrie vineyard vet meny famous Burgundy wines to come second. Oregon has been linked whit Pinot Noir ever since.

 Over the Columbia River in Eastern Washington, the dry and warm climate of the Columbia Valley is proving to be an excellent area to grown Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah.

Most of the vineyards here rely on irriagation, even though generally Washington tends to be quite wet. The Columbia Valley maybe the best-known region, but the Walla Walla Valley is beginning to generate a grate deal of excitement.

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