Travel Reference
In-Depth Information
sparkling wine. Chardonnay is often paired with a range of dishes, from seafood
to poultry, pork, veal, and pastas made with cream.
SAUVIGNON BLANC
Also labeled as fumé blanc, sauvignon blanc grapes are used to make crisp, dry
whites of medium to light body that vary in flavor from slightly grassy to tart or
fruity. The grape grows very well in the Wine Country and has become popular
due to its distinctive character and pleasant acidity; indeed, it is now a competi-
tor with the almighty chardonnay.
MERLOT
Traditionally used to blend out the rough edges of other grapes, merlot has gained
popularity in California since the early 1970s—now wineries such as Sonoma's St.
Francis are best known for producing masterful merlots that stand on their own.
The merlot grape is a relative of cabernet sauvignon, but it's fruitier and softer,
and usually slightly less rich. Merlots tend to be drinkable at an earlier age, though
these wines, too, gain complexity with age. People tend to pair this wine with the
same types of dishes as cabernets.
PINOT NOIR
It has taken California vintners decades to make relatively few great wines from
pinot noir grapes, which are difficult to grow. Even in their native Burgundy, the
red wines are considered excellent only a few years out of every decade. Recent
attempts to grow the finicky grape in the cooler climes of the Carneros District
have met with promising results. During banner harvest years, California's pinot
grapes produce complex, light- to medium-bodied red wines with such low tan-
nins and such silky textures that they're comparable to the finest reds in the world.
Pinots are fuller and softer than cabernets and can be drinkable at 2 to 5 years of
age, though the best improve with additional aging. Pinot noir is said to go best
with lamb, duck, turkey, game birds, and fish.
ZINFANDEL
Zinfandel is often called the “mystery” grape because its origins are uncertain.
Zinfandel first appeared on California labels in the late 1800s and has come to be
known as California's grape. In fact, most of the world's zinfandel acreage is
planted in Northern California. Zinfandel is, by far, the area's most versatile grape,
popular as light and fruity blush wine (the ever-quaffable white zinfandel); as
dark, spicy, and fruity red wines; and even as a port. Premium zins, such as those
by Ravenswood winery in Sonoma (the Wine Country's zenith of zins), are rich
and peppery, with a lush texture and nuances of raspberries, licorice, and spice.
Food-wise it's a free-for-all.
CABERNET FRANC
A French black grape that's often blended with and overshadowed by the more
widely planted cabernet sauvignon, cabernet franc grows best in cool, damp con-
ditions and tends to be lighter in color and tannins than cabernet sauvignon;
therefore, it matures earlier in the bottle. These wines have a deep purple color
with an herbaceous aroma.
