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More wines are produced in California than in Australia, and almost as much as in France. If California were a separate country, it would be the fourth largest wine producer in the world. This state accounts for 90% of all American wine.
Unlike European wines, Californian wines cannot boast a thousand-year history – local vineyards appeared only in the 1200th century, when Spanish missionaries needed wine for communion. Today there are more than XNUMX wineries in the state.
History
Since the first wines of California were produced for religious purposes, they remained in history under the name “missionary wine”, and dark grapes imported from Mexico served as raw materials for them.
The Gold Rush that broke out in the middle of the 1857th century led to the fact that gold prospectors poured into the state. As the population increased, so did the demand for wine. In XNUMX, the first “secular” Buena Wista winery appeared in Sonoma, and others followed.
Chinese emigrants played a significant role in the development of Californian winemaking. It was they who cultivated the land, worked in the vineyards, built wine cellars and performed other menial work, without which no production can do.
The phylloxera epidemic at the end of the 300th century actually destroyed European winemaking and set it back many years. In California, however, it quickly became clear that grapes could be protected by grafting indigenous American vines that were resistant to the disease. Thus, in this American state, winemaking suffered little, quickly recovered and even flourished – by the beginning of the XNUMXth century, more than XNUMX varieties were cultivated here.
However, prosperity did not last long – until January 16, 1919, when Prohibition came into force. Wineries that did not have time to convert to the production of ordinary grape juice or just table grapes were closed, and the vineyards were destroyed. In 1933, only 140 factories were operating, specializing either in non-alcoholic products or in wine for church services.
By the 1960s, the state produced predominantly sweet, port-like red wines, with Carignan and white Kishmish being the main varieties. However, already in the 1970s, a real revival began in the region – winemakers began to apply modern technologies, experiment with compositions, and in 1976, in blind testing in Paris, California wine outperformed even Bordeaux and Burgundy. It is noteworthy that the wine from California won in both categories: among red and white wines.
Characteristics of the region
California boasts a wide variety of climates and terroirs. In regions closer to the Pacific coast, summer heat is balanced by cool winds and fogs. Despite the danger of drought, California usually receives a fair amount of rainfall, especially in the north of the state. Winters are mild, although late frosts occur in spring.
In areas enclosed by mountain ranges, such as Sonoma or Napa, the climate is warmer and the influence of cold ocean currents is not felt.
The variety of soils is so great that even in one vineyard there can be different terroirs.
Production regions
California vineyards cover an area of more than 427 acres (1730 square kilometers). Here is located 107 AVA – American Viticultural Area, an analogue of the European appellation.
There are four main regions of production:
- North Coast. Known Zones: Napa Valley, Sonoma County.
- Central Coast. Notable Areas: Santa Clara Valley AVA, Santa Cruz Mountains AVA, San Lucas AVA, Paso Robles AVA, etc.
- South Coast. Known Zones: Temecula Valley AVA, Antelope Valley/Leona Valley AVA, etc.
- Central Valley. Known Zone: Lodi AVA.
Grape varieties
More than 100 grape varieties are cultivated in California, including French, Italian and Spanish. The most popular varieties:
- Cabernet Sauvignon;
- Chardonnay;
- Merlot;
- Pinot Noir;
- Sauvignon Blanc;
- Cheese;
- Zinfandel.
Less popular but important varieties: Barbera, Cabernet Franc, Carignan, Grenache, Malbec, Petit Verdot, Petit Syrah, Sangiovese, Chenin Blanc, Gewürztraminer, Pinot Blanc, Pinot Gris, Riesling, Semillon, Muscat, etc.
Characteristics of California wines
Thanks to the warm climate, producers can harvest quite late, allowing the grapes to reach maximum maturity and gain sugar content. Because of this, Californian wine is more aromatic and strong than its European counterparts.
In addition, local winemakers often use the malolactic fermentation method and keep the finished product in oak barrels, so the wine becomes full-bodied and acquires an oily aftertaste.