United States of America Flashcards
USA Basic Facts
World’s fourth largest producer (23.9m hL)
California over 80%; Washington and New York 5% and Oregon 1.4%
430,000ha across 30 states (vinification in 50 states) and 10,000 wineries.
World’s largest market with highest import sales (5.2B Euro) and global consumption by vol (32.6m hL). 8th in export market. 60% consumed domestically
10 largest wineries are 90% of domestic sales. E&J Gallo (70m cases/ 6.3mhL); The Wine Group (53m cases / 4.8m hL); Constellation (50m cases / 4.5m hL).
At the end of prohibition control transferred to the states. Adopted a three tier system preventing direct sales from producer to retailer. Drastically diff laws by states. A number now allow sales from producer to consumer.
USA History
1620 cuttings from vitis vinifera brought over but all died from disease or cold.
By chance, the Alexander (a natural hybrid of vitis lambrusca and vitis vinifera) was discovered in Penn. Led the way for commercial production in early 1800s and more hybrids: Norton, Delaware, Catawba. Wine making spread as did hybrid development
Vinifera meanwhile was thriving in the western part of the US and exploded with the gold rush (50x - 100x increase b/n 1860 - 1900). This established California as the center. Estd California Wine Assoc in 1894. Research center established (now in Davis)
Prohibition in 1920 (repeal 1933) wine limited to sacramental or medicinal or for home winemaking. As the depression took hold it fell out of fashion for cheaper alternatives.
1940s and 50’s large co’s like Gallo and Roma wines formed. Large volumes of strong brands with Euro names like California Sherry, Burgundy, Pink Chablis.
Late 60s broad revival in wine interest. New wineries sprang up from 240 in 1970 to 4,000 by 2014. Quality increased. Wine expanded beyond CA. Robert Mondavi became a tireless promoter. Andre Tchelistcheff pioneered temp control, hygiene and techniques to prevent frost and disease.
1976 Judgment of Paris where two California wines; 1973 Stag’s Leap Cab Sauv and 1973 Chateau Montelena Chard won and brought attention. More vineyards planted, many with AXR1 rootstock which had some vitis vinifera and was unsuitable for phylloxera. Large scale replanting occurred.
1990s saw the rise of highly extracted wines in response to consumer and critical acclaim.
Challenges remain with restrictive laws and irregular climates in many states.
AVA;s
American Viticultural Areas: Designated grape growing areas that have unique geological or geographical features. Proposed by local growers and winemakers and reviewed by the Fed govt Dept of Treasury Alcohol Tobacco Tax and Trade Bureau (TTB).
Most in a single state with a few crossing where geological features make sense. Many producers in large AVA’s created 20 - 30 years ago are now petitioning for smaller ones within with distinct climate or terrain. Called sub-AVA or nested AVA.
242 AVA’s with 140 in CA. No AVA based regulations on grape growing or winemaking.
Also has Appellation of Origin defined by political boundaries such as a county or state or country. For a wine to be designated with an Appellation of Origin defined by a political boundary, fed law requires a min of 75% of grapes be from that appellation and wine fully finished within the state in which the county is located.
Labeling Laws
If label states grape: min 75% from that variety. Appellation of origin must be stated. Two or more varieties may be stated on label if % of each stated.
If label states Appellation of Origin: min 75% from the stated county, state or country or origin. Where appellations overlap with other states, label must reflect % from each variety from each state. Vintage: If min 85% from that vintage.
AVA: Min 85% from that AVA. Fermented and fully finished in the state where the AVA is located. Vintage: if min 95% from that year.
Some states have more stringent laws than federal. i.e. Oregon requires 100% grapes grown in state to list state.
