It wasn’t that long ago that the words “California chardonnay” and “elegant” were seldom uttered in the same sentence. But thanks to a growing number of visionary producers, things have definitely changed in recent years in California’s Central Coast, and some of the best examples of balanced, stylish New World chardonnay are now made here. READ MORE »
Most wine aficionados would agree that California’s Central Coast, along with greater Sonoma Valley, Oregon’s Willamette Valley and New Zealand, is one of the world’s most fertile regions for high-quality pinot noir outside of Burgundy. Much of the region is hot, but the section that sits north of Santa Barbara and extends up to Arroyo Grande can be downright cold, as well as wind-whipped thanks to its proximity to the Pacific Ocean. Chilly weather can extend well into April, delaying bud break, and steady ocean winds and a dry climate help to keep vine maladies at bay. Summers usually feature warm days and cool nights, which encourage slow maturation of the grapes, and Indian summer conditions typically give sugars a boost into the harvest. This weather pattern is ideal for the production of balanced, complex wines. READ MORE »
Most of Washington’s grapes are grown in the desert east of the Cascade mountains. With summers frequently marked by blazing-hot daytime temperatures and annual rainfall so low that the vineyards must be irrigated, white wine is not the first thing that springs to mind. But generally cool September nights allow the grapes to retain healthy acidity, resulting in wines with noteworthy intensity of varietal character. Needless to say, acid retention is at least as much of a boon to white wines as it is to the cabernet-, merlot- and syrah-based reds on which Washington’s position in the world wine is based. READ MORE »
In the ’60s and ’70s the red wines of Rioja began to grab the attention of American wine lovers who appreciated the character of aged wines, particularly Bordeaux, but had neither the patience nor the cellar space to indulge in nurturing wines to maturity. The Rioja practice of giving the wines extended barrel-aging and holding them back until they were ready to drink proved highly attractive to savvy wine drinkers and continues to be one of the region’s strong drawing cards. The fact that most Rioja back then could be bought for a song also didn’t hurt. But popular tastes change, often quickly. READ MORE »
