New California Wine Varietals Quench America's Thirst for Diversity

Find Wineries by 43 Wine Varietals and Blends at discovercaliforniawine.com

SAN FRANCISCO - Although California Chardonnay, Cabernet and Merlot are still by far the most popular varietal wines in the U.S., comprising more than half of all California table wine sold in the U.S last year,* recent data shows that the state's winegrowers and vintners are increasingly catering to wine enthusiasts' thirst for varietal diversity. From winegrape acreage to the annual crush, a new crop of "emerging" varietals such as Pinot Gris/Grigio, Riesling, Pinot Noir and Tempranillo are gaining in wine production all over the Golden State. Vintners are also increasingly blending new combinations of popular and less-familiar varietals.

"Because of the cultural diversity of California's growers and vintners, it's only natural that the state would become a "melting pot" of varietal wines," says Karen Ross, President of the California Association of Winegrape Growers, who notes that today the state grows more than 110 winegrape varietals. "As winegrape growing passes from generation to generation, California growers' understanding of which varietals grow best in their regions, AVAs and vineyards has increased exponentially, resulting in the introduction and resurgence of a wide range of varietals."

"American wine consumers are branching out. They still enjoy their favorites - Chardonnay, Cabernet, and Merlot - but have become more adventurous and are more willing to try other varietals such as Pinot Grigio, Riesling and Petite Sirah to name just a few," says Robert P. (Bobby) Koch, President and CEO of Wine Institute, who points out that one of the best places to find out which wineries are producing these varietals is on Wine Institute's web site at http://www.discovercaliforniawine.com/wineries where consumers can search California wineries by 43 different wine varieties and blends.

This site's database brings up producers of varietals such as: Grenache, 48 wineries; Gewurztraminer, 32 wineries; Muscat/Moscato, 57 wineries; Petite Sirah, 136 wineries; Pinot Gris/Grigio, 82 wineries; Pinot Noir, 234 wineries; Riesling, 41 wineries; Sangiovese, 98 wineries; Syrah, 315 wineries; Tempranillo, 36 wineries; Viognier, 123 wineries; and the listings are growing.

These emerging varietals are a natural outcome of California's ideal yet varied climate and soil for growing winegrapes. A central fact of California winegrowing is the long Pacific Ocean coastline, stretching nearly 780 miles from Oregon to Mexico. With 108 American Viticulture Areas (AVAs), more than 4,600 winegrape growers and an estimated 3,000 bonded wineries, California grows winegrapes in 46 of its 58 counties.

Its tumultuous geologic history yields more than 2,000 distinct soil types, and each AVA is distinguished by climate, soil structure, topography and elevation. The cooling ocean fog and breezes moderate the state's steady sunshine. Combined with the north-south axis of the coastal mountains and inland valleys, these conditions create a temperate climate where winegrapes thrive. Unlike some Old World wine regions, California growers and vintners are free from regulations that dictate where and how certain varietals can be grown, enabling greater flexibility in matching winegrapes to the right soils and microclimates.

Restaurants in particular have been on the leading edge of featuring and promoting lesser-known varietals. "Restaurants find that putting unconventional varietals on the wine list is a competitive advantage; they use it to attract customers," says Ronn Wiegand, MW, MS, and publisher of Restaurant Wine, who notes the trend has taken hold at fine dining establishments from coast to coast. "Like a chef always trying new ingredients, restaurants use these "discovery" wines to increase excitement about the dining experience."

About Wine Institute
Established in 1934, the Wine Institute is the public policy advocacy group of 1,100 California wineries and affiliated businesses that initiate and advocate state, federal and international public policy to enhance the environment for the responsible production, consumption and enjoyment of wine. The Wine Institute membership represents 85 percent of U.S. production and 90 percent of U.S. wine exports. For more information about Wine Institute, go to www.wineinstitute.org.

About The California Association of Winegrape Growers
Established in 1974, the California Association of Winegrape Growers represents the growers of more than 50 percent of the gross grape tonnage crushed for wine and concentrate in California. The statewide association is an advocate for farmers, providing leadership on public policies, research and education programs, sustainable farming practices and trade policy to enhance the California winegrape growing business and our communities. For more information about CAWG, visit www.cawg.org.

Sources:
*Gomberg, Fredrikson & Associates
*California Department of Food and Agriculture:
California Grape Acreage Report-2007 Crop (click here) and
2008 California Grape Crush Report (click here)

Emerging Varietals of california
Although best known for Chardonnay, Cabernet Sauvignon, Merlot and Zinfandel, California grows more than 110 varieties of winegrapes. Below is a summary of varietals that are enjoying new found popularity. To search for California wines by varietal and blend, visit www.discovercaliforniawine.com.

White Varietal Wines
Gewürztraminer (geh-vertz-tra-mee-ner)-Grown generally in cooler climates, Gewürtraminer produces highly perfumed wines with spicy aromas and full flavors which are often compared to lychee nuts, vanilla and ginger. Wine styles ranges from dry to sweet.

Pinot Gris/Grigio (pee-noh gree/gree-gee-oh)-Depending on the producer and where it's grown, this grape can be something of a chameleon. Often the wines are crisp, sleek and refreshing with delicate lemon flavors, but in some cases, they can be unctuous, spicy and full-bodied.

Riesling (reece-ling)-Sometimes called White Riesling, this varietal can tolerate colder winegrowing climates. Rieslings are known for their delicate floral and fruit flavors, and depending on the vinification, can be made in a range of styles from bone dry to very sweet.

Viognier (vee-yohn-yay)-Traditionally used in blends, Viognier is becoming more popular as a single varietal wine. Usually made in a dry style, this low-acid varietal can be powerful, rich and unctuous with complex fruit and floral aromas and flavors.

Red Varietal Wines
Petite Sirah (peh-teet see-rah)-With sturdy, long-lived vines, Petite Sirah (sometimes seen as Petite Syrah on wine labels) is prized as a blending grape for its dark, inky color and intense tannin. On its own, it's a dark purple, full-bodied and full-flavored wine that can age for ten years with proper cellaring.

Pinot Noir (pee-no nwahr)-Known as a somewhat finicky wine grape, Pinot Noir is planted mostly in the cooler, coastal climates of California. Prized for its smooth, velvety texture and range of aromas and flavors, Pinot Noir produces medium-bodied wines redolent of cherries, berries and spice.

Syrah (see-rah)-Introduced to California in the early 1970's, Syrah is a full-bodied wine known for its deep color and juicy texture. Grown in both cool and warm climates, the wines can be vibrant, elegant and structured or rich, bold and spicy.

Tempranillo (tem-prah-nee-yoh)-One of the primary winegrapes in Spain, Tempranillo produces wines that are hearty, acidic and full bodied. Often described as having characteristics of bright cherries or strawberries, the grape grows well in warm climates.