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Growing Regions

Growing Regions.

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Growing Regions

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  1. Growing Regions Wine growing regions are distinct and defined as American Viticultural Areas (AVAs), often called appellations. California has 93 different regions recognized by the Alcohol and Tobacco Tax and Trade Bureau (TTB), with more pending. It is important to note that not all appellations are viticulture areas. An appellation of origin can be the name of a county, country, or state. Each area has a vast array of climates, elevations, and terriors (French for land, specifically the physical and chemical conditions of a growing area) which form the identity of a wine and enable us to glimpse into its character. The TTB requires that all grape wineslist the appellation of origin on the label, and has many regulations regarding such labeling. Of course the regulations are quite extensive, but here are two interesting rules : - A county designation requires at least 75% of the grapes must be from that county. - A wine with an AVA must contain 85% of the grapes from that AVA.

  2. Climate Climate is defined as the meteorological conditions, including temperature, precipitation, and wind, that characteristically prevail in a particular region. The climate of a growing region is considered a macroclimate, while the climate of a vineyard is considered to be a mesoclimate and still yet, the area around a vine is considered a microclimate. Each have a large impact on the finished wine. Subtle changes between the different climates can lead to very different wines.

  3. California AVA With 480,000 vineyard acres and 1200+ wineries producing an amazing 560 million gallons of wine annually, California is the fourth largest wine producer only exceeded by the national outputs of Italy, France, and Spain. Wine with California AVA on the label must contain no less than 75% California grapes and are likely to be blends of fruit originating from a number of more specific (and distinct) appellations within the state. The wine must be fully finished (except for cellar treatment and/or blending which does not alter the class and type of the wine) in the labeled state or an adjacent state. Distinct characteristics of a California appellation wine will depend upon the region the blended grapes originated.

  4. Carneros AVA The Carneros appellation is located on the northernmost edge of the San Francisco Bay (San Pablo Bay) in Sonoma and extends east into Napa Valley. The southern part of the region is extremely flat, only a few feet above sea level. Bordered by mountains on the west and northeast ends, fog and wind enter via the bay almost entirely unobstructed, keeping the Sonoma County side of Carneros cooler, windier, and foggier than much of Napa Valley’s side. With little rainfall, most vineyards must irrigate (water added by artificial means). Carneros terrain is mainly comprised of shallow, unfertile soil. This gives vines just enough nourishment to produce scarce, concentrated fruit. Because of Carneros’ distinctive soils and cool, consistent climate, certain varietals such as Pinot Noir, Merlot , Syrah, Chardonnay, Viognier, Gewurztraminer, Marsanne and Roussanne do extremely well.

  5. Sonoma CoastAVA The Sonoma Coast appellation is located along the Pacific Coast in western Sonoma County. Although it is the county’s largest viticulture area, this rugged land is the least planted. The climate is characterized by cool foggy mornings, sunny afternoons and moderate evenings. The region gets more than twice the annual rainfall of its inland neighbors, yet the afternoon sun is warm enough to ripen vine laden grapes. The vines that lie closest to the coastline are planted on elevated ridges high above the fog line, which allows cool winds to sweep through wet vineyards keeping air circulating around the grapes. The terrain is made up of sloping hillsides with shallow, ancient ocean floor soils of sand, gravel, and granite. Varieties such as Pinot Noir, Chardonnay, and Syrah generate superb flavors.

  6. Contra Costa County Contra Costa County is primarily a suburban county in the San Francisco Bay Area, with a long history of viticulture. Once mostly rural walnut orchards, vineyards, and cattle ranches, the small community began to expand after the postwar baby boom increased the desire for suburban living. The area is still home to some of California’s premiere old vine vineyards (60-120 years old). The larger Central Coast and San Francisco Bay AVAs overlap this small county appellation. Daily temperatures in this region fluctuate due to cool coastal bay winds which flow through the county on a west to east continuum to the Central Valley. The terroir is predominantly comprised of deep sandy soils which embrace old vines that have escaped the pestilence of Phylloxera. This type of soil creates a hostile environment for the plant louse, which attack the leaves and roots of grapevines, and force the vines to dig deep to find nutrients. The earthy, dusty and leathery quality of this region’s red varietals are distinctively Contra Costa.

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