Travel Reference
In-Depth Information
with and overshadowed by the
more widely planted cabernet sauvi-
gnon, cabernet franc was actually
recently discovered to be one of the
parent grape species that gave rise
to cabernet sauvignon. The grape
grows best in cool, damp climatic
conditions and tends to be lighter
in color and tannins than cabernet
sauvignon; therefore, it matures ear-
lier in the bottle. These wines have
a deep purple color with an herba-
ceous aroma.
CHENIN BLANC
Planted mainly in
France, chenin blanc runs the gamut
from cheap, dry whites with little
discernible character to some of the
most subtle, fragrant, and complex
whites in the world. In the Wine
Country the grape is mostly used
to create fruity, light- to medium-
bodied, and slightly sweet wines.
Chenin blanc lags far behind
chardonnay and sauvignon blanc
in popularity in the Wine Country,
though in good years it's known for
developing a lovely and complex
bouquet, particularly when aged in
oak. It's often served with pork and
poultry, Asian dishes with soy-based
sauces, mild cheeses, and vegetable
and fruit salads.
GEWÜRZTRAMINER
The gewürz-
traminer grape produces white wines
with a strong floral aroma and litchi-
nut-like flavor. Slightly sweet yet
spicy, it's somewhat similar in style to
Johannisberg Riesling, and it is occa-
sionally used to make late-harvest,
dessert-style wine. The grape grows
well in the cooler coastal regions of
California, particularly Mendocino
County. The varietal is particularly
appreciated for its ability to comple-
ment Asian foods; its sweet charac-
ter stands up to flavors that would
diminish a drier wine's flavors and
make it seem more tart.
PETITE SIRAH
Widely grown
throughout the warmer regions of
California, petite sirah's origins are a
mystery. The grape, which produces
rich red wines that are high in tan-
nins, serves mainly as the backbone
for Central Valley “jug” wines. Very
old vines still exist in cooler north-
ern regions, where the grapes are
often made into a robust and well-
balanced red wine of considerable
popularity.
PINOT BLANC
A mutation of the
pinot gris vine, the pinot blanc
grape is generally grown in France's
Alsace region to make dry, crisp
white wines. In California, pinot
blanc is used to make a fruity wine
similar to the simpler versions of
chardonnay. It's also blended with
champagne-style sparkling wines,
thanks to its acid content and clean
flavor.
SANGIOVESE
The primary grape
used in Italy's Tuscany region and
northern and central Italy is used to
make everything from chianti and
Brunello di Montalcino to “Super
Tuscan” blends. As of late, it's also
making a name for itself in Califor-
nia. Its style varies depending on
where it's grown, but it's commonly
described as anything from “fruity,”
“smooth,” “spicy,” “good acidity,”
and “medium-bodied” to “struc-
tured” and “full-bodied.”
SYRAH
This red varietal is best
known for producing France's noble
and age-worthy Rhône Valley reds
such as côte-rôtie and hermitage.
Syrah vines produce dark, blackish
berries with thick skins, resulting in
typically dark, rich, dense, medium-
to full-bodied wines with distinctive
pepper, spice, and fruit flavors (par-
ticularly cherry, black currant, and
blackberry).
