Discovering Californian wines
The Golden State is a region larger than Italy and is home to more grapevines than the whole of Argentina. Here, wine has become an institution. In this hot spot for technology, modernity often prevails over tradition.
California is a land of fantasies, a factory of dreams. What's striking is the proximity of so many seeming polar opposites. Just like the sea and its mountainous national parks, vineyards are often located on the outskirts of the cities, spreading out for close to 1,000 kilometres, enjoying the generous sunshine tempered by the freshness of Pacific breezes.
It was the first region in the New World to be recognised in Europe for the quality of its wines. During a blind tasting organised in Paris in 1976, two Californian wines created a stir by winning against some great Bordeaux and Burgundy wines.
Today, the region accounts for more than 90% of the USA’s wine production, and is home to half the country's appellations, known as AVAs (see below). To meet a demand that often surpasses production capabilities, wineries have invested in the vast deserts of the Central Valley, irrigating sun-scorched soils with water from the rivers of the Sierra Nevada. Despite its small size, the Russian River has created a gap in the mountains that allows for sea breezes to blow; without them, it would be impossible to grow grapes.
he vineyards yield grapes of a similar quality year after year. For reds, cabernet sauvignon is king. For whites, it's chardonnay reigning over the state unchallenged. Although rarely grown near the coast, it can still rely on the freshness of the Pacific to keep it from overheating. Its routine maturation in barrels confers the aroma of toasted vanilla that has made it such a success.
It is the American equivalent of a geographical appellation (for example, AOCs or AOPs in France, DOCs in Italy or Spain). Every bottle of California wine lists the geographical origin (or appellation) where the grapes were grown. Appellations in the state are defined either by political boundaries, such as the borders of a county, or by federally recognized growing regions called American Viticultural Areas (AVAs).
For a wine to carry an AVA’s name on its label, at least 85% of the grapes must have been grown in that AVA; for appellations divided by counties, that number is 75%. Any wine labeled as being from any California AVA or appellation guarantees that 100% of the grapes are grown in the state.
As a picture is worth a thousand words, we think you’ll enjoy our poster of California vineyards, as it includes all the information you need to know in one glance. (and one glass)!
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