Wine Regions of France and Their Wines

Spain's Main Wine Regions

CALIFORNIA

Thanks to California, American wine has acquired international recognition and appreciation. In the past twenty-five years, California wines have become a leading competitor on the world market, for both fine wines and good, inexpensive, everyday wines. The climate in California’s various wine producing regions is surprisingly diverse, but the common element for success is a long, cool ripening period. Some European prototypes are produced in California’s wine regions, but imitation is not the standard. There are plenty of distinct California styles and each region has its own way of doing things. California’s main AVA wine regions are:

North Coast AVA

Central Coast AVA

Central Valley AVA

Sierra Foothills AVA

OREGON

Oregon does not produce wine on a grand scale, but the vines that do grow in these cool, wet vineyards produce wines with complex flavors and strong individuality. Vineyards here are small and typically family run. Because the weather is sporadic, these vineyards cannot provide a consistent style. But when the weather cooperates, this region produces first class wines. In 1979, a Pinot Noir for the Willamette Valley took Second Place at a wine tasting in Paris. Chardonnay and Riesling are the most planted grapes. Other vines grown in Oregon include Sauvignon Blanc, Gewurztraminer, Cabernet Sauvignon, Merlot and Zinfandel. Pinot Noir is the main red of this region. In Oregon there are strict label rules. The variety named on the label must constitute at least 90% of the wine. Although Oregon vineyards have small yields, they do hold their wines to the highest of standards: quality is everything. For this reason, don’t be surprised to find prices a little higher for wines from this area. The main AVA regions are the Willamette Valley, the Umpqua Valley and the Rogue Valley.

WASHINGTON

Although Washington seems an unlikely wine growing region, wine has grown here since the 1930s with surprising success. A small number of vineyards hug the waterline along the Puget Sound and are grouped into the Puget Sound AVA. Most of Washington’s vines grow along rivers in the eastern part of the state in the rain shadow of the Cascade mountain range (Yakima Valley AVA, Walla Walla Valley AVA, Columbia Valley AVA). Here the climate is more fitting to traditional wine growing conditions: in the summer the days are long and hot but the nights cool, and the winters are severe. Cool climate grapes do well here, such as Riesling, Sauvignon Blanc, Semillon and Chenin Blanc, but a lot of Chardonnay is also produced here - more out of commercial necessity than any real accomplishment in style or flavor. The region was once known to produce mainly whites, but is now showing some impressive Merlots that do well in the cool climate.

NEW YORK

Through long struggles with climate, soil, and vine variety, East Coast vineyards have learned to compromise their techniques - without compromising quality. The first settlers in this region were unable to grow European vines, but they did not like the flavor of grapes from native vines. They decided to graft the imported vines to the native ones. In doing so they got the European flavor they desired and the native vines’ resistance to disease. The next battle was climate. To avoid the harsh elements as much as possible, wine growers planted vines near rivers, lakes and oceans - a strategy used the world over. Wine has been made here ever since. The region is still dominated by hybrids, but vanifera vines are increasing. New York is home to the country’s oldest operating winery in the Hudson River AVA. But New York’s quality wines come from Long Island wineries. A few new Long Island vineyards produce excellent Sauvignon Blanc and Cabernet Sauvignon - arguably the best on the east coast, but Long Island’s North Fork AVA has the cooperation of better soil and is therefore the leading wine producing area in this region.