Ch. 22-26 – USA Flashcards
History of wine in USA
4th largest wine producer
80% California
Brought-in wines suffered from local diseases
Hybrid of Lambrusca and Vinifera (Alexander) was a building block for viticulture in 1800s
Vinifera grapes did well in New Mexico and California. Growth of vineyards during gold rush.
Prohibition in 1920-1933 (wine for sacramental purposes only) Grape juice for home winemaking allowed to be sold.
Followed by recession (wine was unaffordable)
1940’ Gallo, Roma Wines emerged - strong brand names connected to Europe (California Burgundy, Pink Chablis)
New hybrids, better viticulture (more locations for vinifera) in 1970s
Period of US prohibition
1920 - 1933
First hybrid in USA
Alexander
What does AVA stand for
American Viticultural Areas
Number of AVAs
242
Introducing new AVAs
Proposed via peitition by growers and reviewed by federal government.
Established AVAs with distinctive microclimate can have ‘sub AVAs’ or ‘Nested AVAs’
Does AVA state grapes or winemaking?
no regulations
Appellations of Origin
Defined by political boudaries (county, state)
Min 75% of grapes must come from that appellation
Wine must be fully finished in the state
Labelling options based on origin
AVAs or Appellations of Origin (county, state etc.)
Requirement when wine is labeled with variety
75% of the wine must be from that grape variety
Two or more can be stated if label shows their percentages
Requirement when wine is labeled with appellation of origin
75% of grapes must come from the stated county, state or country of origin.
If the appellation overlaps two states % of each state must be stated.
Vintage can be declared if 85% of wine was produced in stated vintage
Requirement when wine is labeled with AVA
85% of grapes must come from that AVA. The wine must be fermented and fully finished in that AVA. Vintage may be stated if min 95% of wine come from that vintage.
If wine comes entirely from one county, name of county has to appear on the label next to name of AVA (Sonoma county)
General wine business in US
Highest value import sales and global consumption
BUT low consumption per capita (11L)
4th largest producer
BUT 8th in export volume
60% is consumed domestically
Ten largest companies represent more than 90% of US wine sold domestically by volume
three-tier system
Different laws in every state
Gallo, The Wine Group, Constellation Brand
Winemaking history in California
80% of American wine production (250.000 ha)
Grapes introduced by Spanish missionaries
Plantings increased during Gold rush
Wine research in University of California
Overplanting in years before Prohibition
Robert Mondavi - quality viticulture, varietal labelling
Paris Judgement 1976
1990s concentrated wines
Who started to label wines by grape varieties and region of origin?
Robert Mondavi
Winemaker and consultant who established temperature control, hygiene standards, techniques to prevent diseases etc.
Andre Tchelistcheff
France vs California blind tasting at Paris (YEAR)
1976
Stag’s Leap Wine Cellars Cabernet Sauvignon 1973
Chateau Montelena Chardonnay 1973
California Climate
Cold Pacific Ocean and Mountain ranges
Mediterranean, dry seasons
Pacific current brings cold water from the north. Vineyards without ocean influence are warm.
Coast Ranges provide shelter from the ocean (but have some gaps)
Fog forms during afternoons and can last into mornings.
Warm air raises and pulls in cold air from the coast, giving high diurnal range - reduction of fungal diseases but can be strong to close stomata.
Strong sunshine above fog layer. (higher altitude but more sun)
Vineyard management
1990s large scale replanting after Phylloxera, Pierce’s disease and undrstanding vineyard management
Precision viticulture
Skilled Mexican labour
Lack of rainfall - irrigation (monitoring and regulaton of water use by state representatives)
Reduced fungal disease threat
Pierce’s disease (sharpshooter) threat, Spring frost, wild fires (smoke taint)
Sustainable grape growing (Certified organic requires ZERO SO2 added)
Certification bodies for sustainable viti
The California Sustainable Winegrowing Alliance
Napa Green Rules
Sonoma County Winegrowers
Lodi Rules
Certification organic California
no SO2 added during winemaking
wine from ‘Certified organic grapes’ - so2 can be added.
wine labelled ‘California’ must be:
made entirely from grapes grown in the state
Wine labelled with vineyard name must be:
made from at least 95% grapes grown on that vineyard
Labelling term ‘estate bottled’ can be used when:
vineyards and winery are in the same AVA
Relationship between growers and producers in California
Many producers buy in grapes to supplement their own production
Enlarging portfolio of wines
Many producers act as merchants or grower-merchants
Main grape varieties in California
Chardonnay
Cabernet Sauvignon
Pinot Noir
Zinfandel
Merlot Colombard Syrah Pinot Gris Sauvignon Blanc Petitie Sirah
Chardonnay in California
Full spectrum of styles
Usually nearer coastal influence or at high altitudes
Med(full) bodied styles, peach pineapple, sencondary tones from oak and malo
Leaner styles (citrus, less oak, reductive aromas from lees contact)
Residual sugar on inexpensive versions with oak alternatives
Cabernet Sauvignon in California
Site is influential
Moderating influence - fresher style of black fruit, herbal aroma, less body, lower alcohol.
Concentrated - green harvest, long hang times, full body high alcohol
High percentage of new French oak
Also blended with Bordeaux varieties
Pinot Noir in California
On relatively cool sites with coastal influence
Med+ acidity, med body, med alcohol fresh cherry, raspberry
Riper fruit styles - med - med+ acidity, greater body, black fruit, jammy
Some do whole bunch ferment and stem inclusion
Common maturation in partially new french oak
Zinfandel
number of old wines (100y+)
Prone to uneaven ripening
Med+ acidity, fresh fruit + jammy notes, blueberry, blackberry
American oak usually for maturation (vanilla)
White Zinfandel style:
- short maceration before cool ferment in steel
- med dry, low alcohol, med acidity and body
- strawberry, fruit candy
Merlot in California
Very popular in 1990s and 2000s
Now mainly inexpensive, some premium is done
Used in Bordeaux blends
Colombard in California
neutral white grape
inexpensive wines
blended
‘fruity white’ ‘dry white’
Syrah in California
Areas with some cooling influence
med (med+) body, med+ acidity and tannin, fresh plum, blackberry, spice
Pinot Gris in California
increasing
dry but fruity style
Peach pear, melon
Sauvignon Blanc in California
fruity style (steel)
Fume Blanc - usually (not necessarily) ferment and matured in oak
North Coast AVA
Largest AVA in California
Encompasses 54 AVAs (including Napa County, Sonoma County, Mendocino County, Lake County)
Mendocino County
generally lower priced than Napa and Sonoma and used in multiregional blends
Anderson Valley AVA
only few miles from Pacific.
Day time warm but cold air and fog is funnelled inland Navarro River, giving cold evenings and mornings (less influence more inland - valley is more narrow)
Plenty of rain (900-2000mm) monstly in winter and spring
Vineyards on slopes, frost can be problem
Pinot Noir and Chardonnay (sparkling and still) - fresh styles
Also Alsace-styles whites (Gewurz, Riesling, Pinot Gris, Pinot Blanc)
Producers: Littorai and Williams Selyem
Lake County (Clear Lake AVA)
in the rain shadow of Mayacamas Mountains and Vaca Range - warm climate
Lake provides cool afternoon breezes
Vineyards on slopes in 400-450m - moderating influence
Cabernet Sauvignon and Sauvignon Blanc
Mostly multiregional blends (few prestigious producers)
3 large overlapping AVAs in Sonoma County
Northern Sonoma AVA
Sonoma Coast AVA
Sonoma Valley AVA
allow producers to use term ‘estate bottled’ while still allowing ‘Sonoma’ appear on the bottle
Allexander Valley AVA
Northeast corner of Sonoma County
Warm climate cooled in evenings by Pacific air funnelled in from the Petaluma Gap and Russian River Valley to the south.
Both valley and slopes (100-750m) - long hours of sunshine - high colour and tannin, altitudes helps with acidity
Fertile valley floor, free draining slopes. 800mm rain (mainly winter)
Cabernet Sauvignon mainly - full body, ripe flavours, dried, herbs, chocolate
Also Chardonnay, Merlot, Zinfandel, Petit Verdot, Malbec
Producers: Kendall-Jackson (including Stonestreet Estate) and Seghesio
Knights Valley AVA
Surrounded by hills and sheltered from any cooling influence of the Pacific - warmest area of Sonoma
Cooling influence of altitude (450m)
Cabernet Sauvignon (free draining volcanic soils)
Also: Merlot, Syrah, Chardonnay, Sauvignon Blanc
Dry Creek AVA
Known for Zinfandel (and Sauvignon Blanc)
- old 100y + wines
- Typical maturation in oak (American is common)
Vineyards both of floor and slopes on both sides of Dry Creek River.
Sheltered by coastal ranges (warm days) but mountains on either side of the valley funnel cool ocean air and fog from San Pablo Bay - much cooler nights to retain acidity
Rockpile AVA
Overlapping Dry Creek AVA and extending into Mendoncino County
Steep rocky slopes. Vineyards have to be above 800ft (244m) to be in AVA.
Variety of soils and aspects. Heavily influenced by snake-like Lake Sonoma (which creates inversion - keeping vineyards relatively warm at night)
Vineyards sit above fog layer.
Shallow soil on slopes + windy conditions = low yields and concentrated ripe fruit.
Zinfandel, Petite Sirah, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, Portugese varieties
Russian River Valley AVA
both flat and hilly
Moderate to warm climate
South and west are coolest - fog and wind from Petaluma Gap - slower accumulation of sugar, greater acidity, Free-draining soils, low in nutrients
Pinot Noir and Chardonnay mainly.
Producers: Rochioli and La Crema
2 sub AVAs within Russian River Valley AVA
Chalk Hill AVA
Green Valley of Russian River Valley AVA
Green Valley of Russian River Valley AVA
Part of Russian River Valley AVA
Right next to Petaluma Gap - where fog spreads early and disappears latest. Coolest conditions in nothern Califronia
Free-draining poor sandstone soils, limiting vigour, creating small concentrated grapes.
Pinot Noir and Chardonnay (sparkling and still) with higher acidity than the rest of the Valley and fresher fruit
Chalk Hill AVA
Part of Russian River Valley AVA
hilly area in north which blocks some Pacific breezes - warmer climate with volcanic ash soil
Chardonnay, Cabernet Sauvignon, Sauvignon Blanc
Sonoma Coast AVA
Few miles from coast and extremely exposed to ocean winds and fog
- fruit set can be sometimes disrupted and yields are low
Limited sunshine hours due to fog
Dominated by Pinot Noir and Chardonnay
Producers: Aubert and Occidental
Forth Ross Seaview AVA
Wines must be over 280m (above fog layer)
riper fruit but still high acidity
Chardonnay, Pinot Noir, Syrah
Petaluma Gap AVA
Defined by its windy conditions
Open to cost at both ends. High speed coastal winds flow through.
Winds lowers temperatures and causes stomata to close sometimes
75% Pinot Noir, rest Chardonnay and Syrah
High acidity, fresh fruit flavours, lower alcohol
Sonoma Valley AVA
Has smaller AVA within
Bordered by Mayacamas mountain and Sonoma mountain range which shelters the area from cold Pacific breezes.
Southern part of AVA is open to San Pablo Bay therefore cooler
Bennet Valley AVA
Small appellation
Surrounded by hills giving warm sheltered conditions during day
During night cool air and fog gets into valley through break in hills
Syrah, Merlot, Sauvignon Blanc, Chardonnay
Carneros AVA
close to San Pablo Bay - affected by fog and cold winds in morning and evening. Days are warm and sunny
Cool to moderate climate
Low elevation appellation
Chardonnay and Pinot Noir (some sparkling as well)
wider variety of styles
also Merlot, Syrah, Cabernet Sauvignon
Can be labelled Carneros or Los Carneros (and Sonoma or Napa County depending where the grapes come from)
Some producers buy in grapes from Carneros for higher acid blending material
Producers: Kistler and Tor
Napa Valley labelling
AVAs which qualify for sub-AVAs of Napa have to include ‘Napa Valley’ on the label
Napa Valley AVA covers the whole region
Market share of wines from Napa
4% of production but 50% of retail value of all California wine sold
Napa Valley growing environment
Formed by Napa River, Mayacamas mountains (shelter from cold Pacific winds) and Vaca mountains (protect from warm Central Valley winds)
Open to San Pablo Bay in south
Vineyards heat up during day air rises and pulls in cold air from the bay up the valley in the afternoon. Valley floor is under layer of fog (high diurnal range)