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California
California covers an area roughly half the size of France and is responsible for 90% of USA production. Its very best wines are among the best in the world. Sadly, few of the state’s premium wines make it to our shores where the preponderance of mass-market Californian wines (Gallo et al) has somewhat coloured the judgement of the British consumer. There is, however, a noticeable trend towards higher quality at lower prices and our expanding Californian list is well worth exploring.
Two important features impact on Californian wine. Water and temperature. Thanks to the vineyards proximity to the ocean - and its unusually cold temperature -whenever the mercury rises to 90ºF (32ºC) a fog develops and spreads inland with the beneficial effect of cooling the vines. This is essential to preserving elegance and complexity in coastal Californian wines.
Californian wines tend to be sold as varietals (by grape variety). As in France, quite specific pairings of terroir and grape variety have developed in California in recent years. Cabernet Sauvignon reigns in the mid Napa Valley, Zinfandel in Dry Creek Valley and Pinot Noir and Chardonnay in Carneros (Sonoma) while a host of Rhône varieties thrive in Contra Costa County.
The climatically varied Sonoma County looks to have a brightest future of all Californian wine regions. The Napa, though well-known and boasting some 300 wineries, actually produces less than 5% of Californian wine.
Style-wise, the holy grail in California is for red wines to have smoothness and what is referred to as “mouthfeel”. Grapes are often kept on the vine until late in the Autumn by which time the grape tannins have become extra ripe and ‘silken’.
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