USA
California
California is the biggest and best-known viticultural region in North America. The Golden State’s sunny, Pacific-influenced climate produces wines of unique character. Many top Californian Chardonnays and Cabernet Sauvignons enjoy a considerable following in Europe but are only available in limited quantities.
California was the New World’s first important wine region. The 1970s saw the advent of the modern wine industry there as we know it today. All states in America grow wine, but California accounts for an estimated 90% of US wine production. California’s best-known sub-regions are Sonoma and Napa Valley, both situated north of San Francisco. Although many Californian growers take Europe as their template, their Bordeaux blends, single-varietal Chardonnays and other European-inspired wines have their own unique character thanks to the Golden State’s sunny climate.
Pacific terroir
California’s vineyards extend over more than 600 miles (1,000 kilometres) along the Pacific Coast, boasting many different soils and climatic conditions. Generous hours of sunshine are particularly conducive to winegrowing, although California offers more than just that. Proximity to the ocean helps to prevent excess heat and drought. This, coupled with a mountain-and-valley topography, translates into different microclimates producing a wide range of wine styles. The Pacific acts as a massive air conditioner all year round, but its influence varies depending on the height of the mountain ranges that temper its effect. In some cases, ocean breezes and banks of fog infiltrate far into the Californian interior, leading to cool night-time temperatures that have a beneficial effect on grape acidity levels.
Chardonnay and Cabernet Sauvignon dominate
California boasts a wide array of grape varieties, of which the most important are nevertheless Chardonnay and Cabernet Sauvignon, between them accounting for an area of more than 30,000 hectares. Further whites include Colombard, Chenin Blanc and Sauvignon Blanc, while Merlot, Zinfandel, Pinot Noir and Syrah are also among the most common red varieties.
