Wine Knowledge

California

Geographical Location and Appellation Laws: Located on the west coast of the United States south of Oregon, California is the premier wine region of the U.S. and is responsible for ninety percent of wine production in the country. The laws governing wine labeling in California have more to do with location than quality and procedures (as the European Community’s laws do). The laws of California are as follows: If the label bears the state name it must be one hundred percent California grapes; if the label states a vintage date the wine must be ninety-five percent from that year; if the varietal is on the label, a minimum of seventy-five percent must be of that varietal; and if the label designates a certain federally recognized viticultural area, at least eighty-five percent must have been grown in that area.
Soil: California is a great place for growing quality wine grapes because of the great drainage these old volcanic areas afford and the maritime influence of the cold Pacific Ocean. Napa Valley has over 150 soil types, creating areas that are great for one varietal and not so good for others. As a matter of fact the word Napa is a Native American word that means “plenty”, so lots of good soil and growing conditions exist for most crops. The thing that makes Napa, Sonoma and all the other viticultural areas of California so great is the drainage that is afforded by the mountainous terrain. What is important is that the correct variety is chosen for the specific soil and microclimate present. As R.J. Clarke and J Bakker state in Wine, flavor chemistry “Soil has little effect on the vine as the plant will not pick up nutrients in excess of its needs, even as they may be present”.
Weather: The premier California wine-growing region of Napa Valley enjoys a maritime influence from the cold Pacific Ocean as the heat of the valley attracts the fog that lingers every day until noon, cooling the grapes and allowing them to mature at a more moderate pace. The Sonoma region benefits also but not in such a dramatic fashion, as its altitude is the major influence. The Central coast is much hotter and allows for different varieties to excel as the Cotes du Rhone and Piedmont regions. The fact is, if the altitude is less than fifteen hundred feet and there are no mountains to block its influence, the ocean fogs have a chilling effect, and if the altitude is above fifteen hundred feet it is cooler because of the altitude. The biggest dangers of weather to California grape growers is hail in the spring at bud break, and rain right before and during crush. About every ten years or so the area suffers from increased rainfall and erosion can be a problem, but that is dealt with on a case-by-case basis.
Major Grape Varieties: The signature grape of California is the Zinfandel variety, which is genetically akin to the Primitivo grape of Italy. The premier grape of California is Cabernet Sauvignon, which accounts for the most profitable of the grapes grown there. Besides these two varietals California grows copious amounts of Chardonnay, Pinot Noir, Merlot, Sauvignon Blanc and to lesser amounts has jumped on the Italian bandwagon with Sangiovesse and Barbera as well as the Rhone Rangers in the Central Valley that enjoy growing Syrah and Grenache. Because California allows great latitude to its wine growers many varietals are being grown to differentiate each winery and try to make the best of the microclimate presented. The University of California at Davis has been a true pioneer in the viticulture and enological progress associated with California’s success in the wine world. California grape growers have embraced technology in extraordinary ways, using satellite images for geologically mapping vine placement and other computer assisted information to better plan and maintain this valuable crop.
Vinification; the wine making process: The vinification practices in California range from organic to jug wine processes and there is little interference from governmental agencies to follow any one practice. Because California has few restrictions, the ability to experiment has been a boom to the industry. White Zinfandel is a great example of which European winemakers would never have the latitude to try. UC Davis has been beneficial to winemaking worldwide and the ability to approach wine with total freedom has been a key in their success. California draws on old world techniques and many wineries there continue to use old world procedures as the owners are from the old world.

Oregon

Geographical Location and Appellation Laws: Located north of California and west of Idaho Oregon has a Pacific coastline and enjoys the cold Pacific maritime influence as well as elevation from the Cascade Mountains. The BATF laws have been strengthened in regards to labeling of the variety’s percentages listed requiring that ninety percent of the listed grape be in the bottle with the exception of Cabernet Sauvignon, which only requires seventy-five percent (ninety percent cab would be quite tannic).
Soil: The soil composition of Oregon is mostly Jory loam with great drainage and large amounts of iron. Large deposits of topsoil left by flooding during the ice ages enhance the vines nutritional requirements.
Weather: Rainfall amounts to about forty inches per year because of the maritime influence of the Pacific Ocean and also because the Cascade Mountains stop the precipitation from going east. This can make Fall harvest quite nerve racking as viticulturists play fortune teller with the fall rains.
Major Grape Varieties: Of course Pinot Noir is the most obvious gape found in Oregon because of the Burgundian influence and the near perfect conditions for that devilish grape. As a zone one growing region Chardonnay and Riesling will do quite well. Some of the more southerly regions of Oregon grow Cabernet Sauvignon, Sauvignon Blanc, Merlot, Syrah, Viognier, and Pinot Gris.
Vinification: Because Pinot Noir is the predominant grape of Oregon the influence of Burgundy is obvious. French oak is used extensively and soft pressing methods are a must. The wineries are mostly modern with some boutique vintners using less expensive equipment. Oregon does not allow generic labeling of wines but they do produce some fruit wines. Sparkling wines have seen little success, although the conditions are right for them, perhaps there is too much ripening for proper acid levels to be achieved.

Washington

Geographic Location and Appellation Laws: The most northwestern of the continental United States, Washington is a growing wine region with great capabilities for zone one and two grape varieties. The state follows BATF laws and members of the Washington Wine Commission have taken even greater steps to increase quality through stringent labeling practices that require wine makers to only use AVA names on labels if one hundred percent of the grapes are from that AVA, all wines must be from Vinifera grapes with no additives and the term reserve must only be used for gapes that are one hundred percent Washington and up to ten percent of the wineries total production of that variety.
Soil: Fast draining and relatively uniform sandy soil keeps Phyloxera at bay and makes for great viticulture endeavors. Most of the topsoil that would have been created here was washed away during the Missoula floods to the Pacific Ocean.
Weather: The vine growing region of Washington is west of the Cascades and is protected from the maritime influence of the Pacific Ocean. A veritable desert is irrigated to transform the area into a great place to grow vinifera grapes. The only real negative attribute of the area is the arctic freeze every winter that can literally wipe out whole vineyards.
Major Gape Varieties: Because Washington is on the same latitude as Bordeaux it is not surprising to find the Bordeaux varieties thriving there. Cabernet Sauvignon, Merlot, Semillon and Syrah do well because of the extended sunshine, but Chardonnay is the most widely planted. Zone one grapes like Gewurztraminer and Riesling do well but can sometimes be over-ripe, lacking the acid found in a true Rhine Riesling.
Vinification: Modern wine equipment is a mainstay of this region. The area has seen great improvements to the process through outside investments that recognize the climate is right for Bordeaux style wines.

New York

Geographic Location and Appellation Laws: The Northeast United States has a little known secret called New York that produces a significant amount of wine. With an Atlantic seaboard and the Great Lakes on the west border, New York is dominated by maritime influence. The state follows BATF laws of wine production without modification.
Soil: New York enjoys plenty of topsoil and little altitude, being on an old mountain range and having been formed by glaciers pushing top soils from Canada. Rivers were created as the ice melted and drained to the Atlantic Ocean.
Weather: This is the largest obstacle to wine production in New York. The winters can be very cold and wet and the summers are downright humid, leaving the grapes susceptible to mildew and rot. By planting near large bodies of water the temperatures are moderated enough to have decent crops from year to year.
Major Grape Varieties: Bordeaux style wines are what do best in this region, as well as Labrusca and hybrids like Seyval Blanc and Vidal. Riesling and Chardonnay do well if they are grafted onto the right rootstock.
Vinification: Bordeaux style wines are made with modern equipment in New York. Some ice wines are made in the Finger Lakes region and the requirements are not as stringent as Canada.

Canada

Geographic location and appellation laws: Canada has two wine growing regions. The Ontario region is mid-continent north of the United States and British Columbia is in the northwest corner of North America. Canada has winemaking laws through the VQA and the appellations are called DVA’s (designated viticultural areas). According to the VQA all wines must be Vitis Vinifera from Ontario or British Columbia. If a varietal is named on the label it must be eighty-five percent of that varietal. If the DVA is on the label, ninety-five percent of the grapes must be from that DVA. If a specific vineyard is on the label, the vineyard must lie completely within the DVA and all the grapes must come from that vineyard

Soil: Ontario is centered on the Niagara escarpment with fertile soil deposited from glacial movement during the ice ages. British Columbia benefited from the glacial movement also, but resulted in stripping the land of topsoil, leaving well-drained sand behind.
Weather: Ontario benefits from the surrounding Great Lakes moderating temperatures. British Columbia is hot and arid, requiring irrigation.
Major grape varieties: Being zone one the Riesling does well, but most of the grapes in Ontario are hybrids that are adapted to severe weather and high moisture like Vidal and seyval Blanc. Chardonnay is consistently grown and made into ice wine or still wines. British Columbia is adept at making Riesling, Muller-Thurgau, Pinot Gris, Pinot Blanc and other cool climate varieties.
Vinification: Canada has good laws for wine making but enforcement can be shoddy. Modern equipment is used and large corporations that can afford good equipment do most of the production. Canada is still working toward increased quality standards and market share is slowly gaining. The one wuality wine that Canada is known for is ice wine and that will probably be their greatest accomplishment.

Chile

Geographic location and appellation laws: Located in the southern hemisphere; latitude -32 degrees to –38 degrees for the wine regions; and on the continent of South America, Chile is bordered by desert to the north, the Andes mountains to the west, the Pacific Ocean to the East and Antarctica to the south. Chilean wine laws stipulate that export white wines must attain a minimum alcohol content of 12 percent and reds 11.5 percent. Especial must be aged two years, Reserve must be aged four years and Gran Vino must be aged six years. If a varietal, estate, vintage or place of origin is named on the label it must contain 75 percent of that grape type.
Soil: Chile has deep alluvial soils rugged terrain and benefits from irrigation from its many rivers.
Weather: With the same latitude as North Africa’s Chile is a warm region that receives a maritime influence from the very cold Pacific Ocean and the Humboldt Current. The day vs. night temperatures are quite extreme. Spring frosts are a concern as well as early frosts during harvest times but can be countered by misting with water to create a frozen barrier.
Major grape varieties: The signature export grape of Chile is the Carmenere, but the most planted grape is the Pais, which is used for table wine. Export of Cabernet Sauvignon and Merlot has catapulted Chile to number nine in the world for wine production. Sauvignon Blanc and Chardonnay are made in Chile with success but the sites are a little warm and new sites with cooler climates will benefit the industry.
Vinification: Recent years has found an increase in new equipment and experts improving the wine of Chile. Since Chile has been making wine for over four hundred years (1523) lots of changes were needed and implemented, but non more pronounced since the 1990’s after the political turmoil was completed.

Argentina

Geographic location and appellation laws: Also on the South American continent and east of Chile, Argentina benefits more from its altitude than its latitude because of the Andes Mountains. Argentina stretches from the tropic of Capricorn to the 40^th parallel south. Argentina’s Instituto Nacional de Viniviticultura (INV) regulates pruning methods, harvesting schedules, transport of grapes, release dates of finished wines, minimum and maximum alcohol percentages and the planting of new vines. The INV also sets prices for domestic wines. Only Vinos Finos (the best of Argentinean wines, about ten percent) is strictly controlled by government and industry.
Soil: Having a contiguous border with Chile, the soil of Argentina is very similar. Rich but young alluvial soil is present but at much higher altitudes and more arid conditions, meaning irrigation is a necessity. Irrigation is possible as snow melts from the mountains and channeled for that purpose.
Weather: A veritable desert with oasis like vineyards is typical of Argentina. The high altitude compensates for the low latitude with huge variations between day and night temperatures. Freezes and hail are common and can be quite dangerous to the crops. Argentina benefits from a continental climate while experiencing the Zonda, a fierce dry hot wind from the northwest.
Major grape varieties: For export Malbec is the signature grape of Argentina in the reds category and Torrontes is their well-known white. Also grown well are Cabernet Sauvignon, Tempranillo, Merlotand Syrah for reds and Sauvignon Blanc, Chardonnay and Chenin Blanc, Moscatel de alejandria, Riesling, Ugni Blanc and Pedro Gimenez for whites.
Vinification: As with Chile, Argentina winemakers and its government have been actively improving their equioment and techniques, benefiting from old world and new world production procedures.

Australia

Geographic location and appellation laws: Australia is located in the Indian Ocean and is an island continent of the southern hemisphere. The wine growing regions are in the southern region from east to west and also on the island of Tasmania (the coldest region). Australia has an evolving geographic indication system that regulates labeling, but what is more important is the quality control measures implemented by the Label Integrity Programme (LIP) with the following regulations: a minimum of 85 percent of the grape variety stated on the label must be used. If two different types of grapes are used in excess of 85 percent for any one variety, both grapes must be mentioned on the label in order of importance. Generic labels are not permitted. If the name of a growing area, state, region or sub region is on the label, a minimum of 85 percent of the grapes must come from that place. If the vintage is stated on the label, a minimum of 95 percent of the grape must have been harvested during that vintage. If the term “show reserve” is used on the label, the wine must have won a medal at a tasting competition. If the term “reserve bin” or “bin number” appears on the label, it usually distinguishes a premium or higher quality wine. If the term “wood matured” appears on the label, it indicates that the wine spent time in new or relatively young casks and thus has an oaky taste.
Soil: Australia is the flattest and driest continent ofn the planet with the oldest and most depleted soil, often called a fossil in itself. It has leached acididic and saline soil with high potassium content. The most notable soil is the Terra Rosa soil of Coonawara that is rich in iron and makes wonderful Cabernet Sauvignon.
Weather: With only ten to thirty inches of rain per year the word arid best describes Australia. Irrigation is the only way to keep the wines from becoming dust and blowing away, but this is a great way to control field hydration levels precisely.
Major grape varieties: Chardonnay and Cabernet do well only because of strict oversight by the growers. Of course the signature grape of Australia is the Shiraz, but they are also well known for the mass produced table wine from Chardonnay and Cabernet/ Merlot blends. In Tasmania the climate is cool enough for Pinot Noir and Riesling.
Vinification: Most of the wine from Austalia is produced by super-sized wine companies using ultra modern equipment and the latest techniques, but there are still some traditionalists among them that use age old methods and produce unique wines worthy of marketing.

France

Geographic location and appellation laws: Located in Western Europe south of Germany and north of Spain and Italy, France has a long history of war and wine. The Wine laws of France are what made its product so marketable to the world. Using four levels or tiers for quality required procedures and practices to be strict. The Vin de Table is the last tier for quality and can come from anywhere if France and has few regulations. Next is the Vin de Pays and regulates that the grapes come from within the boundaries of one of the 140 or so delimited regions and accounts for more than twenty five percent of the wine produced in France. Vin delimite de qualite superieure or VDQS is the third tier and is less than one percent of total production. This is generally a temporary category used for probationary status for wines that have the potential to move up to the next tier, which is AOC, or Appellation d’origine Controlee. This is the first and most famous tier with all the romantic names one thinks of when considering French wine. In the AOC system restrictions are placed on using the name of the region and are also used for cheeses and other agricultural products. The AOC controls: the grape variety, when to harvest, sugar content, yield, viticultural practices, vinification techniques and minimum and/or maximum alcohol strength of the finished wine. The use of the word Superior means the alcohol can be one percent higher. This tier also allows for higher designations like Cru and Grand Cru.
Soil: The continent of Europe and especially France, Spain and Italy was made from the ocean floor four million years ago. This resulted in soil high in calcium and seashells. After the formation of the land mass volcanoes added to the soil and created mountains and rivers which then redistributed sediment, creating pockets of alluvial soil as well as hills for good drainage.
Weather: France is highly influenced by the Gulf Stream and is kept at a moderate climate because of that influence. The Atlantic Ocean can be erratic at times and the perfect growing weather is not always experienced, which is why vintage years can demand higher prices.
Major grape varieties: In Burgundy the allowed grapes are the Pinot Noir, Pinot Meniur, Chardonnay and Gamay. In Bordeaux Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Carmenere and Petit Verdot are the reds of the Bordeaux blend and Sauvignon Blanc, Semillon and Muscadelle are the white grapes that are allowed. The Rhone valley has no fewer than 23 varieties, but the predominant grapes are Syrah, Granache Noir, Carignan and Mouvedre. The south of France grows the most grapes in the country and is best known for the Vin de Pays wines made from the grapes of the Rhone region and whatever will do best.
Vinification: Modern techniques are used in France as long as the style of the wine stays unique to its region. Labs are used by the INAO to verify procedures and chemical content are within the regulated norms. Champagne is very strict in its methode of producing the famous sparkling wine Champagne. Because of Napoleonic inheritance laws negociants produce and therefore control a great percentage of the wine from Burgundy. Winemakers of Bordeaux rely heavily on blends and therefore the house style is what their goal is every season.