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While the U.S. produces many world-class wines, to
"know" wine is to experience more than just a few California Chardonnays.
Powerhouses such as Italy, Spain, and France are just a few of the world’s best wine
producing countries. Serenading Grapes takes you on an International tour of the finest
wine regions within the United States and around the world.
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No other county can boast the
culture, tradition, and expertise of wine making quite like France.
France produces virtually all of the most acclaimed wine varieties in
the world, including Cabernet Sauvignon, Chardonnay, Merlot, Pinot
Noir, Syrah and Sauvignon Blanc. The production of wine is a key
element of French culture, and the perfection of wine is the pride of
the French people. For centuries, the vineyards of France have enjoyed
the advantage of terroir – a combination of soil and climate
which ensures that grapes ripen to perfection. France’s geography
also provides a range of climatic conditions in which a wide variety
of grapes can succeed. The success of French wine, however, is not
merely a product of good fortune: the French method has matured and
perfected over many, many years. Most wine producing countries emulate
the French model and are producing their own versions of Cabernet
Sauvignon, Chardonnay, Merlot, and Pinot Noir. The French system of
wine classification, AOC (Appellation d’Origine Controlée), is used
throughout Europe (except in Germany) to determine the category of a
wine based on its method of production. These regulations are the
basis for other systems of categorization which have emerged in other
wine producing regions in the world. From the cool maritime climate of
Bordeaux, to the northern dampness and chill of Alsace, to the warmth
of the Mediterranean coastal regions of Provence and
Languedoc-Roussillon, France asserts itself as the world’s greatest
wine producing country.
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Much like Italian culture itself, Italian wine is diverse: wines are made with both traditional and modern techniques; flavors can be serious and exciting; tastes are made to blend with international and local preferences. The variety of grapes produced within this range is a wonderful treasure for any wine lover to explore. Fortunately, this treasure is easy to access. The popularity of Italian food and Italian restaurants allows us many opportunities to enjoy Italian wines such as Soave, Pinto Grigio, Valpolicella, and Chianti. There are however many other lesser known but nonetheless distinct wine personalities produced throughout Italy’s various wine regions. The more rebellious Italian vineyards produce wines with unusual, sprightly flavors using techniques that, up until 1992 when the Goria law was passed, prevented the wild flavored wine from using the Italian classification system. There are also clean crisp wines that demonstrate more modern methods. Italy produces an extraordinary amount of wine per vineyard and though the quality is not always consistent, the complexity of taste to be discovered is well worth the exploration.
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Up until the 1950s, Spanish wine catered almost
exclusively to the Spanish palate, producing relatively dull flavors
by aging wine in barrels for a comparatively long period of time. In
the late 1950s in the Rioja region (ree OH ha), a revolution in
Spanish wine making began. Disadvantaged by climate, and without
access to a vast grape variety such as in France, Spanish vineyards
have focused on methods of production as a means to improve the
quality of their wine. As a result, Spanish wine has evolved to a
level that competes with French and Italian wine (Spain ranks third in
the world in wine production). By expanding its techniques and
adopting more modern standards of production, Spain has elevated its
wine to a caliber that defies the country’s former reputation for
bland and common red wine. The creation of subtle fruit flavored
whites and juicy reds has increased international appreciation for
Spanish wine and thereby increased its market. By continuing
traditional practices and embracing new techniques, the following
regions have established themselves as the premier wine producers of
Spain:
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| Historically, Portugal has made its mark in the wine market as the premier producer of quality port. Current trends indicate that Portugal’s future success will be based on far more than this great dessert wine. Because of the many indigenous vine varieties of Portugal, there is a tremendous potential to produce truly unique flavors. Traditional methods of production, and the lack of funds to bring them to modern standards, have kept Portugal from using its natural advantage of vine varieties that do not grow anywhere else in the world. With recent subsidies from the European Union, Portuguese vineyards are experiencing an accelerated version of modernization which is refining winemaking practices and producing improved table and red wines. Portugal’s "Green" White wine, vinho verde (VEEN yo VAIRD), a highly acidic, subtly effervescent white, deserves special recognition as an excellent choice to accompany grilled fish or seafood, or simply as a refreshing wine on warm summer evenings. Portuguese wines – and their reasonable prices – are something to watch for on the wine market as we approach the next century. |
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| Germany’s 13 wine regions
are a pleasant anomaly in the wine industry: most vineyards ignore
international trends in taste and concentrate on the distinct German
style – a style that is not always appreciated on the world wine
market. To gain a more universal appreciation, a small number of
German vineyards have recently begun to produce wine according their
own standards, disregarding national regulations of production, which
some believe have damaged the global reputation of German wine by
lowering the standard of quality. There is plenty of evidence,
however, that German wine maintains a considerable international
audience – regardless of whether the production standards are guided
by German or international influences.
German labels indicate grape variety, unlike most labels in the world, and German wines are not classified by the French AOC system, as in most European countries. German vineyards produce a variety of both red and white wine, but the majority of German wine production is white wine (approximately 85%) with fruity, sweetish flavors. This predominance of white wine is explained by Germany’s cool climate in which red grapes do not ripen adequately (except for in a few regions further south in Germany, like Ahr). The terrain in Germany is difficult and the climate inconsistent from one year to the next. It is important to be aware of vintages when purchasing German wine because it makes a considerable difference in quality. Germany produces some of the finest wines available by keeping the vineyards close to the rivers where conditions are more gentle on the grapes, like the Rheingau region along the Rhine river, and the Mosel-Saar-Ruwer region along the Mosel river. German vineyards can take the most precarious conditions and create magical tastes, as with the noble rot fungus (botrytis cinerea) which infects grapes that hang on the vine beyond the typical ripening period. The fungus accentuates the flavors and sugars by dehydrating the grape. The result is an exquisitely rich, complex and sweet wine. German wines are made in a style that produces marvelously distinct flavors that cannot be found in any other wine-producing nation. |
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| The wine industry
in the United States has had its share of battles with soil and
climate beginning in the East when the first settlers tried to grow
European vines. It was politics, and not environmental conditions,
that proved to be the biggest challenge to viticulture in the United
States. During the years of prohibition, 1919 to 1933, the
manufacture, transportation and sale of wine was illegal. By no means
did any of these activities cease during this time, especially since
it was not illegal to grow grapes, but the production of fine
wines and quality tastes was significantly damaged. It took about
three decades for the industry to recover, and in 1976, America
emerged as a leading wine producing region when two wines from
California, a Cabernet Sauvignon and a Chardonnay, beat out the French
versions of the same wines at a Paris wine tasting. The French have
had to share the stage with the United States ever since.
Wine of various levels of quality is produced in almost all fifty states, but the best known wines come from California, Oregon, Washington, and New York.
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Chile has produced wine since the mid-16th
century when the Spaniards introduced viniferous vines to the region.
Since then, Chile has produced the best quality wine in South America.
Traditional Chilean wine made from the Pais grape for the home market
is not particularly distinct. Chile’s remarkable wines are made
specifically for export and are influenced by wine producing regions
from all over the world. Chilean viticulture has recently shown an
inclination toward French wines, including Cabernet Sauvignon,
Sauvignon Blanc, Chardonnay, and Merlot. Chile also produces other
varieties such as Zinfandel and Riesling that indicate the country’s
propensity for international flavors. This tendency has been
profitable for Chile: beginning in the mid-1980s, the Chilean wine
industry has grown considerably and has earned a reputation for fine
wine. Though the hype about Chilean wine was slightly premature, we
are now seeing true quality wines from Chile which live up to its
reputation and realize the country’s potential for excellence.
Chilean vines grow in ideal conditions where the climate is temperate,
the land is irrigated by glacial melts from the Andes, and the
vineyards are sheltered in the Central Valley between coastal hills to
the west and the Andes to the east. There are four primary wine
regions within this area, they are:
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| In terms of wine production, Argentina ranks first in South America, and fourth in the world (sometimes fifth, in competition with US levels of production). Although Argentina produces this impressive quantity of wine, we have had access to only a small portion of it since most of their wine is consumed domestically. As with Chile, Argentinean vineyards were established in the mid-16th century with the arrival of the Spanish. More recently, Italian immigrants introduced many wines to the region which make Argentina’s variety of vines more diverse than Chile’s. And yet the international market has yet to see the full splendor of this vine variety. Argentinean wine has developed according to domestic tastes and since export wines are only a small percentage of Argentina’s wine production, only four international vine varieties grow there. Fortunately for us, domestic wine consumption is declining, forcing many vineyards to open their production to the larger world market. As this trend continues, we will see new varieties available through the international market, and increased acclaim for Argentina’s already international, though little known, red wines made from the Malbec grape variety. |
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The South African wine
industry has blossomed since auspicious political changes began there
in 1994. During the years of apartheid, wine makers were isolated from
their international counterparts, and unable to share in the exchange
of new techniques and tastes. When the South African wine industry was
able to emerge and wanting to reinstate itself as a leading
wine-producing nation, it found it had a lot of catching up to do.
Remarkably, South African wine makers have succeeded, and have done so
at an impressive pace. Perhaps the rich history of the South African
wine industry has helped advance the vineyards to current standards so
smoothly. Throughout its history, the South African wine industry has
experienced hardships ranging from decreased production to low
standards of quality, but has always been able to revive itself to
higher standards. The first European settlers, the Dutch, brought
vines to South Africa in the 1650s. By the end of the next century,
South African dessert wine, Constantia, was in high demand in European
courts. The wine industry then suffered through viruses, changes in
tariffs and trade regulations, and flat markets. In 1918, the KWV was
formed as a regulatory body to stabilize the industry (Co-operative
Winegrowers Association); the industry was indeed stabilized, but wine
makers lost their autonomy and the individuality of their wines was
sacrificed. The KWV was reformed in the early 1990s and the
independence of the wine makers was restored, allowing them to use
more modern methods and experiment with new styles and tastes. South
Africa’s reputation abroad is based on its quality Cabernets,
Pinotages and Chardonnays. South Africa has once again restored its
wine industry, and is now on the cusp of creating wines that exceed
the quality of any wines ever before produced in the country.
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| The history of the Australian
wine industry is a curious one. In the early 19th century,
the temperance movement brought wine to Australia in an effort to
distract local affection for rum with a more civilized temptation –
wine. The plan was successful to the extent that vines were planted
and did indeed grow, but the grapes were made into sweet fortified
wine and table wines with a very high alcohol content, and rarely did
the vineyards produce anything of quality. And yet today, Australia is
one of the two most influential quality wine-producing regions and
arguably the most innovative wine nation in the world. Technology is
to thank for this transformation. Beginning in the 1950s, Australian
vineyards began to ferment wine in stainless steal vats at low
temperatures. The quality of table wine improved instantly, and
fermented wine lost its popularity. Australia now produces some of the
finest wines available and also provides inexpensive, reliable quality
wines.
Australia’s vineyards are concentrated in the southeast of the continent, along the periphery where the harsh and arid environment is tempered by the coastal climate. Modern technology has made climate less critical for Australian wine production, and recent trends show vineyards creeping toward cooler and higher regions. Australia’s number one grape for fine wine is Syrah (locally called Shiraz). Next come Cabernet Sauvignon, Chardonnay, Riesling and Semillon. The grape variety of a wine is generally designated on the label; this listing indicates that the grape variety constitutes 85% of the wine. Australia is known for its unique practice of blending two grape varieties and naming the blend after both, the dominant being first, as with Shiraz/Cabernet Sauvignon. Although Australia has just begun to classify their wines by a system of geographic indication, Australian wine production enjoys a great deal of freedom compared with the regulations and often rigid systems used in other wine-producing regions. This lack of regulations certainly has not hindered the success of Australian wine. In a matter of decades, Australia has redefined its international reputation as a premier producer of quality wine and now leads the world in modern wine production techniques.
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