California Classic Varietals Cabernet Sauvignon…
California Classic Varietals Cabernet Sauvignon and Chardonnay
Two classic grape varietals with their pedigrees in France have become synonymous with California wine – Chardonnay and Cabernet Sauvignon.
Chardonnay is one of the most popular and widely grown white varietals in the world. The versatile grape can create a huge variety of styles ranging from the bone-dry, austere wines of Chablis in France to the fruity, high-alcohol, oaky California Chardonnays. Chardonnay flavors evoke essences of juicy apples, citrus, pear, vanilla and tropical fruit.
Controversy has developed over winemaking techniques that influence the characteristics of Chardonnay. Some Napa Valley vintners have been criticized for creating Chardonnays that are too oaky, buttery and alcoholic. The warm climate of the valley lends to creating a fruity wine that some winemakers are manipulating with techniques that may overplay fruit components. Aging a wine in new oak barrels for too long can leave the wine tasting woody or like a piece of toast. Another factor influencing Chardonnays can be the use of the secondary malolactic fermentation, resulting in the wine tasting similar to buttered popcorn or butterscotch. The fermentation is used to soften an acidic wine as the malolactic acids are converted to softer lactic acids. Malolactic fermentation is a common practice for red wines but one that may reduce the fruit flavors in Chardonnay. Toast and butter should be background textures in Chardonnay not overpowering showstoppers. For a crisp, fruity wine look for usage of stainless steel tanks or older oak barrels rather new oak barrels which can impart oaky toasty flavors.
Cabernet Sauvignon is the definite cash crop of Napa Valley with certain cult wineries fetching bottle prices over $200. Over 38,000 acres have been planted in California with best results in Napa and Sonoma counties.
Cabernet Sauvignon was ready to come of age when the American wine boom got under way in the 1960’s. The grape is suited for the warm climate of California, growing successfully since prior to prohibition days. Beaulieu, Inglenook, Mondavi and Heitz Wine Cellars initially led the way followed by many other outstanding producers. California Cabernet with complexity, balance and depth comparable to Bordeaux, developed a style of it’s own. California Cabernets have developed a distinctive profile evoking effusive fruity flavors and sweet oak characteristics. Following Napa’s lead other regions produce outstanding Cabs including: Sonoma, Alexander Valley, Paso Robles, Sierra Foothills, and Mendocino.
American consumers, especially new wine consumers, are attracted to the style of California Cabernet. The rich, ripeness of California fruit is appealing to the palate of many American wine drinkers. The technology of the vineyard and the winery allowed high volume producers to create a consistent fruit-driven style that has become popular in the marketplace. Boutique winemakers have capitalized on the Cabernet boom and developed wines with complexity and depth that are setting the style standards for the larger market. In the words of Mike Grgich (winemaker of the famous 1973, Château Montelena Chardonnay) our wines “are the best in the world or at least equal; to the best in the world.”
