WINE FROM THE U.S.A.

 

THE U.S.A.

·         The 5^th largest wine-producing country.

·         Quality is also commendable.

·         Wine production started after the arrival of the European settlers in the 17th century.

·         Grapevines introduced in California by Spanish missionaries in the mid-1600s.

·         Original American vines were wild and unsuitable for making wines.

·         The practice of grafting started in the 1870s after the phylloxera disaster.

·         Since then, remarkable improvement in both quality and quantity.

·         In 1918, production and consumption of alcoholic beverage was banned through an amendment of constitution.

·         Wine vines were converted to table-grape varieties.

·         One whole generation missed the taste of wine.

·         The amendment was repealed in 1933.

·         Wine industry started all over again.

·         Vines were replaced.

·         Equipments were replaced.

·         Skilled labour had to be trained.

·         Public awareness took decades.

·         Californian wine industry is only about half a century old, whereas its European counterparts have a history of a few centuries.

·         Some good wines were made in the late 1930s.

·         Rapid progress after WW II.

·         1960s – countless new vineyards in California.

·         1970s – vinifera spread to other states.

·         Microclimatic California – huge variety – attracted the world’s attention.

·         Still a young industry – yet to produce its best.

·         Major scientific developments.

·         Temperature-controlled stainless steel tanks for fermentation:

   - white wines slowly at lower temperature (= more fruity and delicate).

   - red wines faster at higher temperature   (= more pronounced aroma and robust).

·         Microfilteration for clarification resulting in ‘cleaner’ wines.

WINE LAWS OF USA

·         Vintners enjoy more freedom than their European counterparts:

   - where to grow, what to grow, what to graft, where to buy grapes from, what to blend with what, how long to age, which cask, how to clarify, etc.

·         Growers produce according to customers’ choice. Unlike Europe, no restrictions by tradition.

A BROAD CLASSIFICATION

Generic wines

·         Names of European types – Burgundy, Chianti, Sherry, Port, etc.

·         Attempt to imitate European wines – slight resemblance but, nevertheless, of acceptable quality.

·         Referred to as jug wines as these are often sold in large containers.

Varietal wines

·         Sold by the name of the grape-variety.

·         Minimum 75% has to be from a single grape.

·         Examples: chardonnay, pinot noir, riesling, cabernet sauvignon, zinfandel, etc.

Brand-name wines

·         Also referred to as proprietary wines.

·         Generally the best wines of USA.

·         The name refers to a particular vineyard and/or shipper who guarantees quality.

·         Example: Robert Pepi, a Sauvignon Blanc from Napa Valley.

 

WINE LAWS OF USA

·         Traditionally referred to by county names.

·         Now more specific geographical areas – AVA (American Viticultural Area).

·         Administered by the government through BATF (Bureau of Alcohol, Tobacco and Firearms).

·         Just ‘California’ = 100% grapes from California.

·         AVA (e.g. Sonoma county) = minimum 75% grapes from that AVA.

·         Varietal name = minimum 75% from the named grape.

·         Estate bottled = 100% grapes harvested and bottled by the winery.

·         Produced & Bottled by = minimum 75% grapes harvested by the winery.

·         Made & Bottled by = 10% to 75% grapes harvested by the winery.

·         Perfected & Bottled by / Cellared & Bottled by / Vinted & Bottled by = the bottler need not make the wine at all.

·         Alcohol content = 1.5% variation allowed on either side.

·         Vintage date generally does not appear.

·         However, if mentioned, 95% of the grapes have to be from the mentioned year.

·         Rosé wines are referred to as blush wines.

The Northeast

·         Centered in the state of New York.

·         Spreads as far as Ohio, Indiana, Michigan, Wisconsin and Oklahoma.

·         Rugged climate.

·         Sturdy and robust wines.

The Pacific Northwest

·         States of Oregon, Washington and Idaho.

·         Wine-making is relatively new.

·         Climate is like that of northerly wine regions of Europe.

·         Light, crisp and somewhat tart wines like those of Germany and Alsace.

California

·         About 2/3^rd of all wines consumed in USA is produced here.

·         Microclimatic regions result in a wide variety of wines.

·         The notable AVAs are:

 Sonoma, Napa valley, Livermore, Santa Clara, Cucamonga, Lodi-Sacramento, Ontario, Fresno-San Joaquim valley, Escalon-Modesto and San Diego-Escondido.