California has, by far (in the U.S.), the most vineyards and produces the most wine. Oregon and Washington and New York are the next big producers in the country. Washington state has winemakers doing great things with Merlot, Cabernet Sauvignon, Chardonnay and some other white wines. Oregon is becoming a major Pinot Noir and Pinto Gris (Grigio) player. New York state has a reputation for making great Chardonnay and Riesling and the oldest wineries in the U.S. are in New York's Hudson Valley. There are also many native American grapes grown in the Finger Lakes region of New York - this is the largest wine growing region in the state and a vastly undiscovered, beautiful, picturesque and uncrowded place. Here, however, we will speak mostly of California.
California, mostly central and northern parts of the state, is an amazing place to grow wine. There are many climates and micro-climates and much of it is ideal for growing grapes of all names. Much of the worlds best Pinot Noir and Chardonnay comes from Central Coast of California while some of the best Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Zinfandel comes from Northern California's Napa Valley, Sonoma County and Russian River Valley. Syrah (called Shiraz in South Africa and Australia nad sometimes in the U.S.) grows well as does Petite Syrah, which has nothing to do with Syrah. Just about everything grows in California, which is not to say that they grow best in California but a lot of grapes grow exceedingly well there.
Northern California grows Zinfandel (not white Zinfandel the sweet rose wine) is a very strong and jammy wine with notes of earth and leather as well as dark fruits like blackberry and currant. It grows better nowhere else in the world like it grows in Northern California's Amador County and surrounding areas. If you've never had (red) Zinfandel I suggest you get acquainted with it some time soon. Chardonnay from California (not always) mostly tends to be oaky but the trend is now turning toward less time, if any, in oak for white wines in general. Pinot Grigio is surging in popularity as a great apertif wine, good for parties and serving with appetizers. Also in Northern California, especially in Napa Valley and surrounding areas, Merlot is soft and supple, Cabernet is strong and can kick your ass if you're not ready for it.
Central Coast has some of the best Pinot Noir, in my opinion. Places like Edna Valley, Santa Maria, Paso Robles, Ynez Valley, Arroyo, Santa Clara, Monterey and Carmel produce great Pinot Noir and usually great Chardonnay (and other whites) as well. Look for the names of these places on the labels.
California, mostly central and northern parts of the state, is an amazing place to grow wine. There are many climates and micro-climates and much of it is ideal for growing grapes of all names. Much of the worlds best Pinot Noir and Chardonnay comes from Central Coast of California while some of the best Cabernet Sauvignon, Chardonnay, Sauvignon Blanc and Zinfandel comes from Northern California's Napa Valley, Sonoma County and Russian River Valley. Syrah (called Shiraz in South Africa and Australia nad sometimes in the U.S.) grows well as does Petite Syrah, which has nothing to do with Syrah. Just about everything grows in California, which is not to say that they grow best in California but a lot of grapes grow exceedingly well there.
Northern California grows Zinfandel (not white Zinfandel the sweet rose wine) is a very strong and jammy wine with notes of earth and leather as well as dark fruits like blackberry and currant. It grows better nowhere else in the world like it grows in Northern California's Amador County and surrounding areas. If you've never had (red) Zinfandel I suggest you get acquainted with it some time soon. Chardonnay from California (not always) mostly tends to be oaky but the trend is now turning toward less time, if any, in oak for white wines in general. Pinot Grigio is surging in popularity as a great apertif wine, good for parties and serving with appetizers. Also in Northern California, especially in Napa Valley and surrounding areas, Merlot is soft and supple, Cabernet is strong and can kick your ass if you're not ready for it.
Central Coast has some of the best Pinot Noir, in my opinion. Places like Edna Valley, Santa Maria, Paso Robles, Ynez Valley, Arroyo, Santa Clara, Monterey and Carmel produce great Pinot Noir and usually great Chardonnay (and other whites) as well. Look for the names of these places on the labels.
Here we'll talk about the major wine producing countries.
In the northern region of Piedmont we find wines made from the Barbera grapes and Nebbiolo. Nebbiolo goes mostly into Barbaresco and Barolo wines, which are quite tannic and powerful (reds) while Barbera (also red) goes into Barbera (seems fitting) which is an acidic yet easy to drink sometimes elegant wine; you may see Barbera d'Alba and Barbera d'Asti, these are growing areas within growing areas that produce good Barbera. Dolcetto is wine made from the Dolcetto grape and is a smooth and flavorful wine that is spicey and grape-like with hints of things like chocolate and jam with low acidity. Asti is not only a place but the name of the most well known Italian sparkling wine (spumante). Muscato d'Asti is a more delicate and lightly sweet sparking wine that is less effervescent and worth trying if you can find some.
Tre Venezie is the area of Northeastern Italy. There are three major growing regions there: Friuli-Venezia Giula, Trentino-Alto Adige and Veneto. These regions are all known for excellent white wines. You will find good Pinot Grigio and Pino Bianco from these areas as well as some Austrian and German wines because this is a region so close to the border with Austria. In Friuli the major wines are the whites Pinot Grigio and Bianco along with Sauvignon Blanc and increasing amounts of Chardonnay. There is also Merlot and Cabernet Franc grown here as well as other grapes for blending including Tocai, which is a native grape that adds creamy and herbal notes. In Trentino the story is much the same as Friuli with small differences. If you pick up a book on wine or even a book on Italian wine (there are many devoted to just Italian wine) you will learn the myriad minor grapes grown in different regions throughout Northern Italy. The Veneto contains two of Italy's favorite wines - Soave (a white wine) and Valpolicella ( a red wine). Again in this region we see the Pinots Grigio and Bianco (Gris and Blanc) with Chardonnay and Tocai but we see a new grape called Prosecco used in sparkling wine and Garganega, which is blended with Trebbiano in Soave. Red grapes are Merlot, Rondinella (used in the wine Volpicella), Negrara (also in Volpicella), Corvina (you guessed it) and some Cabernet Sauvignon for blending.
Do they make wine in other parts (southern parts) of Italy? Yes, they do. Some of it is very good but I'm not going to talk about it here and now because you won't see much of it outside of Italy.
Tre Venezie is the area of Northeastern Italy. There are three major growing regions there: Friuli-Venezia Giula, Trentino-Alto Adige and Veneto. These regions are all known for excellent white wines. You will find good Pinot Grigio and Pino Bianco from these areas as well as some Austrian and German wines because this is a region so close to the border with Austria. In Friuli the major wines are the whites Pinot Grigio and Bianco along with Sauvignon Blanc and increasing amounts of Chardonnay. There is also Merlot and Cabernet Franc grown here as well as other grapes for blending including Tocai, which is a native grape that adds creamy and herbal notes. In Trentino the story is much the same as Friuli with small differences. If you pick up a book on wine or even a book on Italian wine (there are many devoted to just Italian wine) you will learn the myriad minor grapes grown in different regions throughout Northern Italy. The Veneto contains two of Italy's favorite wines - Soave (a white wine) and Valpolicella ( a red wine). Again in this region we see the Pinots Grigio and Bianco (Gris and Blanc) with Chardonnay and Tocai but we see a new grape called Prosecco used in sparkling wine and Garganega, which is blended with Trebbiano in Soave. Red grapes are Merlot, Rondinella (used in the wine Volpicella), Negrara (also in Volpicella), Corvina (you guessed it) and some Cabernet Sauvignon for blending.
Do they make wine in other parts (southern parts) of Italy? Yes, they do. Some of it is very good but I'm not going to talk about it here and now because you won't see much of it outside of Italy.
In Bordeaux you will find that most wineries are called Chateau. We also find that the better wines (some disagree) are classified into growths or Crus (pronounced crew). This is called the 1855 Classification. There are five First Growths or Premier Crus - Chateau Lafite-Rothschild, Chateau Latour, Chateau Margaux, Chateau Haut-Brion and Chateau Mouton-Rothschild. These classifications are helpful in understanding what wine you may be looking to buy or an expensive bottle of Bordeaux you were given as a gift. There is no real need to memorize any of this unless you want to study to be a sommelier (cellar master). There is a group of wines from the Médoc region in Bordeaux (same region where the first growths are located) that are considered to be as good as if not better than the Premier Cru themselves; these are refered to as the Super Seconds. I'm not going to list all the Chateau that are second, third, fourth and fifth growths but I will tell you that you want to look for Bordeaux wines from the Medoc and Haut-Medoc region you want to look for the names of these places on the labels - Pauillac, Margaux, St. Julien, and St. Estephe. The two-hundred-odd chateaux that were not classified fall under the label of Crus Bourgeois. One of my favorite Bordeaux is from Chateaux Lynch-Bages, which is a Fifth Growth or Cinquiemes Crus.
In Graves the best wines are called (in order of descending greatness) Premier Cru Superieur Classe, Premier Crus Classes and Deuxiemes (second) Crus Classes. Almost every Chateau in Graves produces both a red and a white wine. Chateau Haut-Brion (one of the Premier Cru) is located in Graves.
Sauternes and Barsac produce only white wines, both dry and sweet. Most of the whites are a blend of Semillon and Sauvignon Blanc. Many of the wine makers allow the grapes to hang on the vine a little longer than usual to allow the noble rot to infect the grapes. The grapes begin to dry out a little as the mold gets into the grapes' skin. This delivers a more concentrated grape with less water to sugar ratio. There are dangers involved in letting the grapes hang this long into the harvest season - one cold snap and it's all over.
Pomerol produces only red wines as does St. Emilion.
In Graves the best wines are called (in order of descending greatness) Premier Cru Superieur Classe, Premier Crus Classes and Deuxiemes (second) Crus Classes. Almost every Chateau in Graves produces both a red and a white wine. Chateau Haut-Brion (one of the Premier Cru) is located in Graves.
Sauternes and Barsac produce only white wines, both dry and sweet. Most of the whites are a blend of Semillon and Sauvignon Blanc. Many of the wine makers allow the grapes to hang on the vine a little longer than usual to allow the noble rot to infect the grapes. The grapes begin to dry out a little as the mold gets into the grapes' skin. This delivers a more concentrated grape with less water to sugar ratio. There are dangers involved in letting the grapes hang this long into the harvest season - one cold snap and it's all over.
Pomerol produces only red wines as does St. Emilion.
France
Italy
Spain, Portugal and Germany
Ribera Del Duero is another growing region of Spain that grows a grape called Tinto Fino - a variation on the Tempranillo grape. I have not tasted anything from this area but I have read up on tasting notes and it seems that it is a mildly acidic and tannic wine (not overpowering) and tends toward the lush, rich and earthy flavors. It is a highly revered and sought after wine.
Penedes is where Spain makes its sparkling wines (cavas) like Freixenet (freshen-et).
Jerez is where we get Sherry. This is another subject - fortified wines - and we're not going there yet.
Penedes is where Spain makes its sparkling wines (cavas) like Freixenet (freshen-et).
Jerez is where we get Sherry. This is another subject - fortified wines - and we're not going there yet.
Wines of the Americas, Australia and New Zealand
Sometimes we (not me) become too obsessed with tradition and Europe. Tradition is great but more and more wine drinkers and wine makers are seeking new lands to plant and produce in and to buy their wines from. Lots of things are changing and progress is happening - screw caps, varietals, easy to read labels, strong and powerful wines, planting grapes just about anywhere to see what happens, etc... The U.S., South America, Australia and even New Zealand are breaking new ground, innovating and taking the lead. Does this mean all the best wine comes from the 'new world'? Not necessarily. But some if it is the best and a lot of it is very good - you will find great values with wine from these places.
Italy has made huge improvements in the quality of their wine during the last thirty years. The wine now coming out of Italy is of better value and higher quality than ever before. When it comes to appellations and terroir in Italy the rules are there but not always followed exactly. Without going into a history lesson I will tell you that in the 1970's some small wine makers in Tuscany that were unhappy with the state of Chianti at the time began to get creative. For a long time these wines included grapes for blending that were not supposed to be grown in the region and so they were not legally allowed to be called Chianti but were named Super Tuscans. Now the laws have changed but many producers still choose to use the name Super Tuscan.
Australia produces Cabernet Sauvignon, Syrah/Shiraz and Chardonnay for the most part. There is also some Pinot Noir, Semillon, Riesling, Grenache and a bit of Merlot. Much of the wine is great value. Jacob's Creek, Alice White and Yellow Tail are some producers that create excellent wine for the money. Vineyards are located in the southeast and southwest - most are in the southeast. There is a large interior section of Australia that is canalized to bring water in so that vineyards are possible. These areas are Riverina and Murray Darling.
In South America, vines planted decades ago are reaching an age where good wine can be made from their grapes. Great reds such as Cabernet Sauvignon are coming from Chile and Argentina as well as many other wines. Like California there are many growing regions and many climates in which to grow wine...the possibilities for South America as a wine growing and producing country are endless.
In South America, vines planted decades ago are reaching an age where good wine can be made from their grapes. Great reds such as Cabernet Sauvignon are coming from Chile and Argentina as well as many other wines. Like California there are many growing regions and many climates in which to grow wine...the possibilities for South America as a wine growing and producing country are endless.
New Zealand is coming up in the world with great examples of Pinot Noir and Sauvignon Blanc. Also growing Chardonnay and some Cabernet Sauvignon. Like the Aussies, the Kiwis are growing more and more skilled in winemaking. If you see a New Zealand section where you buy wine, go explore and try some things. You'll be glad you did.
Many wine producers from other parts of the world have invested in Chile as one of the hottest wine producing countries of late. French grapes were brought to Chile hundreds of years ago but progress ended in the early 1900's when the Chilean goverment would not allow new vineyards to be planted. The law was lifted in the 70's and in the 80's new equipment and technology began to arrive in Chile. The climate is similar to that of California, only cooler, and they have the advantage of high altitudes which can do wonders for grape-growing. Some great wines being produced now are Sauvignon Blanc, Chardonnay, Muscat, Cabernet, Carmenére, Merlot and Syrah.
In Argentina, in the past, mostly mediocre wines were produced for local drinking or jug wines. Recently there has been a change and some produces are leading the way to higher quality in Argentina. Malbec, Cabernet Sauvignon, Merlot and Syrah are the major grapes growing in Argentina right now.
In Argentina, in the past, mostly mediocre wines were produced for local drinking or jug wines. Recently there has been a change and some produces are leading the way to higher quality in Argentina. Malbec, Cabernet Sauvignon, Merlot and Syrah are the major grapes growing in Argentina right now.
Portugal makes Port. No, it's not called Port because it comes from Portugal. Port is Port because of the city of Oporto, where most of it was shipped from. Madeira also comes from Portugal. These wines are both evolved from the days when wine was fortified with extra spirits so it would survive long journeys in warm boat hulls.
Germany produces mostly white wines. These are dry wines with great clarity. Grapes like Riesling and Gerwurztraminer are grown on hillsides and some are so steep they use pully systems and crazy gadgets to harvest. Germany has lots of wine laws like most European countries, however Germany is more concerned with the ripeness of the grapes and the time of year the grapes are harvested. I'm not going to get into that here (at least not now) but there are many books that will give you pages of this information broken down into comprehendable lists. Good luck. Most commonly you will see the words Kabinett, Spaltese and Auslese - mostly these words mean that the grapes were picked during normal harvest time or just after (more selective harvest). The dessert wine Eiswein (ice-wine) is made by letting grapes freeze late in the season. This makes it easier for the water to be removed and the sweeter flesh remains. When the wine ferments, the alcohol kills the yeast before all the sugar is used up and the wine remains sweet.
German wines may have some words and phrases on their bottles that make you wonder what exactly you're looking at. It's not as confusing as it seems. Two terms you will most definitely see are QbA (Qualitätswein Bestimmter Anbaugebiete) and QmP (Qualitätswein mit Prädikat). QbA is the label and term given to the everyday wines while QmP means that the wine is a step above. These are not too hard to remember, but we're not done yet. German wine labels often carry words that tell you how ripe or what time in the harvest the grapes were picked. This can give you a clue as to the quality and taste of the wine. If you just want to buy inexpensive Rieslings then you can remember the word Kabinett. This word means the grapes were harvested at the regular harvesting time.
After Kabinett we have Spältese, which means late harvest. These are riper grapes that are probably going to be mostly, but not completely, dry. Auslese is next and is a selected harvest of very ripe grapes. Sweetness will increase with later harvests because the grape will begin to lose some of its water content resulting in concentration on the sugars. Beerenauslese and (TBA) Trockenbeerenauslese (these will be some of the most expensive wines from Germany) are richer, sweeter wines made from grapes that are starting to turn raisin and are becoming infected by botrytis (noble rot) which takes away more moisture. Eiswein (ice wine) is wine made from very ripe, frozen grapes and makes a sweet dessert wine. The grapes freeze naturally overnight at a ripeness level of beerenauslese. When pressed, the concentrated (and high in sugar) flesh part of the grape and the frozen parts (water) are separated producing a sweet and acidic wine.
German wines may have some words and phrases on their bottles that make you wonder what exactly you're looking at. It's not as confusing as it seems. Two terms you will most definitely see are QbA (Qualitätswein Bestimmter Anbaugebiete) and QmP (Qualitätswein mit Prädikat). QbA is the label and term given to the everyday wines while QmP means that the wine is a step above. These are not too hard to remember, but we're not done yet. German wine labels often carry words that tell you how ripe or what time in the harvest the grapes were picked. This can give you a clue as to the quality and taste of the wine. If you just want to buy inexpensive Rieslings then you can remember the word Kabinett. This word means the grapes were harvested at the regular harvesting time.
After Kabinett we have Spältese, which means late harvest. These are riper grapes that are probably going to be mostly, but not completely, dry. Auslese is next and is a selected harvest of very ripe grapes. Sweetness will increase with later harvests because the grape will begin to lose some of its water content resulting in concentration on the sugars. Beerenauslese and (TBA) Trockenbeerenauslese (these will be some of the most expensive wines from Germany) are richer, sweeter wines made from grapes that are starting to turn raisin and are becoming infected by botrytis (noble rot) which takes away more moisture. Eiswein (ice wine) is wine made from very ripe, frozen grapes and makes a sweet dessert wine. The grapes freeze naturally overnight at a ripeness level of beerenauslese. When pressed, the concentrated (and high in sugar) flesh part of the grape and the frozen parts (water) are separated producing a sweet and acidic wine.
In Burgundy the major red grape is Pinot Noir and the white is Chardonnay...as with Bordeaux there are few other blending grapes grown in this area. Many believe the most elegant and luscious Pinot Noir comes from Burgundy.
Burgundy is where some of the world's best Pinot Noir and Chardonnay comes from. The top wines here are called Grand Cru, followed by Premier Cru (a little different from Bordeaux). In Burgundy were hear the term Domaine instead of Chateau. In the region or village of Chablis only white grapes are grown making some of the best Chardonnay around. Another region called the Côte d'Or contains most of what are considered the best red Burgundy. Some great wine comes from Côte Chalonnaise and Macânnais as well. In Beaujolais the Gamay grape is grown and used to make light red wines with fruitiness. There are, however, some serious Beaujolais.
Champagne grows the same grapes as Burgundy (adding Pinot Munier and subtracting other minor grapes of Burgundy) except, of course, that they are all blended together to make Champagne.
The only grapes grown in Champagne are Pinot Noir, Chardonnay and Pinot Meunier. The chalky soil of this region contributes to the unique terroir of Champagne. Many of the techniques and innovations that make Champagne what it is today were developed by Dom Perignon and his fellow monks. Toward the end of the seventeenth century sparkling wine was not something that was made on purpose. The champenois called these the foaming wines and they did not like them. The cold air in the cellars of Champagne would halt fermentation and then in the spring the fermentation would begin again causing the carbonation inside the bottle. At some point the champenois began to think that the sparkle wasn't so bad and they should make the best of what they had.
Extra Brut is the driest of the sparkling wines. Next is Brut and Extra Dry. Sec begins the sweeter fizzies, followed by Demi-Sec and Doux, which is pretty sweet.
Burgundy is where some of the world's best Pinot Noir and Chardonnay comes from. The top wines here are called Grand Cru, followed by Premier Cru (a little different from Bordeaux). In Burgundy were hear the term Domaine instead of Chateau. In the region or village of Chablis only white grapes are grown making some of the best Chardonnay around. Another region called the Côte d'Or contains most of what are considered the best red Burgundy. Some great wine comes from Côte Chalonnaise and Macânnais as well. In Beaujolais the Gamay grape is grown and used to make light red wines with fruitiness. There are, however, some serious Beaujolais.
Champagne grows the same grapes as Burgundy (adding Pinot Munier and subtracting other minor grapes of Burgundy) except, of course, that they are all blended together to make Champagne.
The only grapes grown in Champagne are Pinot Noir, Chardonnay and Pinot Meunier. The chalky soil of this region contributes to the unique terroir of Champagne. Many of the techniques and innovations that make Champagne what it is today were developed by Dom Perignon and his fellow monks. Toward the end of the seventeenth century sparkling wine was not something that was made on purpose. The champenois called these the foaming wines and they did not like them. The cold air in the cellars of Champagne would halt fermentation and then in the spring the fermentation would begin again causing the carbonation inside the bottle. At some point the champenois began to think that the sparkle wasn't so bad and they should make the best of what they had.
Extra Brut is the driest of the sparkling wines. Next is Brut and Extra Dry. Sec begins the sweeter fizzies, followed by Demi-Sec and Doux, which is pretty sweet.
In Bordeaux they grow mostly Merlot and Cabernet Sauvignon and a couple of other minor red grapes for blending purposes. For white wine, in Bordeaux, you can only grow Sauvignon Blanc, Semillon and Muscadelle. In France wines are blends of grapes. You will find that some are mostly Cabernet and some are mostly Merlot. Blending is starting to make a comeback in other parts of the world and it is an excellent way to round out wines. Cabernet is very strong and Merlot is very soft, so you can see the advantages to blending.
The Super Tuscan is a more tannin-packed, dense, dark wine in the ilk of California Cabernet Sauvignon - it's powerful. Classic Chianti has a bit more finesse. Also in Tuscany you have Brunello di Montalcino (nice dark one) made from Sangiovese grapes, just like Chianti, but due to where it is grown and how it is cultivated it becomes one of Italy's most important and sometimes most expensive wines. Vino Nobile di Montepulciano is a similar but not as great wine. Carmignano is a Sangiovese/Cabernet blend worth a try and Vin Santo is a dessert wine that I think everyone should taste at least once.
Spain produces some excellent wine and some very good sparkling wine as well. Spain's wines are unique and flavorful at best and definitely worth trying before you decide what your favorites are. In the Rioja (Rio-ha) region the major red grape is Tempranillo (temp-rah-niyo for the Spanish challenged). There are other grapes and wines from Rioja, but this is the one that defines the region...in my opinion. You'll taste leather and prunes with some possible licorice - earthy and deep. The major white wine grape of this area is called Viura, which is typically blended with a grape called Malvasia. In Spain most wines are labeled (as in France and parts of Italy) and named for where they are grown rather than the name of the grape (varietal).
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The Rhone region of France has a Northern Region and a Southern Region - each is broken up into appellations. The Rhone mostly grows strong, peppery Syrah and its friends Grenache and Mourvedre while also growing many whites including Viognier and Muscat Blanc which makes great dessert wine. In the Loire the main grapes are Sauvignon Blanc, Chenin Blanc and the reds are Cabernet Franc, Gamay and Pinot Noir.
The Loire is a diverse growing region most famous for whites but also produces reds. Chenin Blanc, Sauvignon Blanc and Cabernet Franc are the major grapes.
Alscace grows mainly whites such as Pinot Blanc, Pinot Gris, (same as Pinot Grigio) Muscat, Gewurztraminer and Riesling; there is also some Pinot Noir. You may notice, depending on your knowledge of geography, that the cooler and more nothern regions specialize in white wines and Pinot Noir.
There are several other growing regions of France and within each are smaller appellations of micro-climates and terroirs.
The Loire is a diverse growing region most famous for whites but also produces reds. Chenin Blanc, Sauvignon Blanc and Cabernet Franc are the major grapes.
Alscace grows mainly whites such as Pinot Blanc, Pinot Gris, (same as Pinot Grigio) Muscat, Gewurztraminer and Riesling; there is also some Pinot Noir. You may notice, depending on your knowledge of geography, that the cooler and more nothern regions specialize in white wines and Pinot Noir.
There are several other growing regions of France and within each are smaller appellations of micro-climates and terroirs.
