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Wine has been a part of the Sonoma Valley culture since Franciscan
priests founded the Sonoma Mission planting the first grapes in 1823. Count
Haraszthy planted the first major vineyard in Sonoma In 1857, giving birth to
the California wine industry. Enjoy your visit in historic Sonoma
with this short basic course in wine and wine tasting.
 For
a great selection of wine glasses and wine accessories order online at The
Wine Enthusiastwebsite.
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Terms used to describe the
taste of wine, and in some cases, the smell, feel, and texture.
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Body |
The wine's texture, which can be thin like water, or thick, heavy and robust.
For example, White Zinfandel is one of the lightest wines and matches well with
lighter foods. Cabernet is heavy, or full-bodied, complimenting heavier entrees. White
and Rose wines: lightest to heaviest bodied - White
Zinfandel
- Riesling
- Pinot Grigio/Pinot Gris
- Sauvignon
Blanc/Fumea Blanc
- Semillon
- Viognier
- Chardonnay
Red
Wines: lightest to heaviest bodied - Gamay
- Pinot
Noir
- Cabernet Franc
- Merlot
- Syrah/Shiraz
- Cabernet
Sauvignon
- Zinfandel
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| Buttery | Hints
of butter or butterscotch scent | |
Crisp | Very
high in fruit acids, pleasant | |
Fat | Full-bodied |
|
Flabby | Low
in fruit acids, unpleasant | |
Finish | Aftertaste |
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Fruity | High
levels of fruit flavor, either from the grapes or from flavors that are similar
to different kinds of fruit | |
Hard | High
levels of tannic acid, unpleasant | |
Light | Light-bodied
(thin) | |
Nose | The
wine's aroma, sometimes used to describe a very fragrant wine |
| Notes | Subtle
flavors that one tastes along with the main taste, for example, "fruity notes". |
|
Oaky | The
taste of the wood from the wine's wooden oak barrel or other oak sources |
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Soft | Low
levels of tannic acid, pleasant | |
Tannic | Has
high levels of tannic acid, tart and unpleasant. Tannic acid is a chemical with
high concentrations in red wine grape skins and seeds, and stems. Tannins mellow
with age. If a wine is tannic, it is usually a red wine. |
| Texture
(or Body) | The
feel of the wine, some are heavy and some are light. |
| Vintage | The
year that the grapes in a wine were harvested is the year printed on the label.
In California, most of the contents of a bottle of vintage wine must come from
that year's grape harvest. | |
Wine Legs | After
swirling a little wine in a glass, the pattern of the streaks of wine that run
down inside the glass are "wine legs". The pattern is particular to
the variety and the quality of the wine. Heavy wines have thinner wine legs, lighter
wines leave wide "sheets" of liquid. | Return
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Here are descriptions of the major varieties of wine produced
and bottled in the Sonoma Valley.
| R E D....
W I N E S |
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Red wines get their color from black or deep purple grape
skins which are left with the juice to color it during fermentation. The grape
skins add tannic acid which affects the flavor and can give a wine "bite". Rosé
wines, like White Zinfandel are pink either because the dark grape skins are left
in the juice long enough for a hint of red to develop before they are removed,
or because white wine has been mixed with red. The French term is blanc de noir. The
most popular Sonoma Valley red wines are: |
Cabernet Sauvignon
Cabernet, or "cab" can be aged
for years. The grapes mature late in the season producing a high sugar content
and fruit flavors with hints of currants or raspberries. Grown in warmer regions
of the Valley.
Pinot Noir
These grapes mature early, but slowly
and the wine can have black cherry notes. Black cherry flavors are common. The
grapes are grown in cooler Valley areas.
Merlot
Lighter than Cabernet,
with lower tannin levels for less "bite". Smoother. Like Pinot Noir,
a black cherry flavor is common.
Zinfandel
Grown in warmer Valley
regions, "Zins" are strong and dry with rich berry notes and hints of
raspberries.
Syrah
Also known as "Shiraz", this red wine
has a rich texture (full-bodied), high in tannins, and are strong, deep in color.
Some berry flavors. | | W
H I T E.... W I N E S | |
 White
wine is actually a bit yellow. The skins of white grapes vary from light yellow
to light green color, and they are called "white" grapes in comparison
with the deep purple to black skins of red wine grapes.
The
most popular Sonoma Valley white wines are: Chardonnay
A full-bodied
white wine, often with buttery notes. Fruit flavors such as apple, for the sweeter
vintages grown in warmer areas, or a crisp citrus in chardonnays from cooler regions
with a light bite on the acidic side.
Sauvignon Blanc
Dry with
a crisp feel and a fruity aroma.
White Zinfandel
Actually made
from red wine grapes. Pink with berry notes, medium body. Purple Zinfandel grape
skins are kept in contact with the juice long enough for the wine to develop its
distinctive rose color.
Gewurtzstraminer
Pronounced "geh-vert-stra-meen-er",
this light white wine has spicy notes and a great nose! Tropical fruit flavors
with often a touch of cinnamon or ginger to the taste..
Riesling (Johnnisberg
Riesling)
Sweet and light with lots of fruit flavor.
Sparkling
Wines
Only bubbly wines from Champagne, France are permitted to be called
"Champagne". Sonoma Valley sparkling wine is made from Chardonnay, Pinot
Noir, and Pinot Munieur grapes. A delightfully crisp fruit taste that can range
on the dry side. | Return
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|  You
may wonder why smelling a wine is recommended before tasting and also about the
practice of swirling. A simple explanation is our sense of taste is directly linked
to our sense of smell. Flavors essentially act as odors and the smells of a wine
make up its aroma sending signals to our brain.
Swirling
a little before sniffing helps release the wine's particular flavors. Smelling
can also help discover any spoilage in a wine. A vinegar smell, for example, is
common in wines that have turned becoming better suited to use as vinegar rather
than drinking. Try smelling a wine before swirling and then smell it after swirling
when it is at rest. You may notice a big difference. When
tasting, you might also try experimenting with how the wine tastes on various
parts of your tongue. Taking a minute to sip and let it work around different
areas of the tongue can open up awareness of different sensations.Keep in mind
that sniffing and swirling is not necessary to enjoy a wine. It is though interesting
and educational. The glasses you use for wine tasting
make a difference. Reidal wine glasses are considered the best. You can see the
Reidal collection and order online at The
Wine Enthusiast. They offer free shipping and the lowest prices on Reidal
glassware and decanters. |
| The old standby used
to be "red wine with red meat, and white wine with white meat". Wines
have nearly as many different textures and flavors as your favorite cuisine. With
the pairings below, you can match the texture and flavors of the cuisine to the
wine. Pair spicy foods with wines with spicy notes, or drink a full-bodied wine
with winter comfort foods. Contrast a sweet wine with a sweet-and-sour pork. You
can use wine to compliment and emphasize particular flavors and aromas in your
favorite meals. |
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Type |
Flavor |
Food Matches | |
Sparkling Wine |
Tart, crisp |
Salty and spicy foods: chips, salsa, caviar, harder cheeses,
almonds, some Asian cuisine | |
Sauvignon Blanc (or Fumé Blanc) |
Grass, lemon |
Poultry and seafood with lemon, vegetables, legumes, salads,
Asian style beef, peppers, gently sour and mildly spicy foods |
| Chardonnay
| Pears,
apples, nuts, butter | Rich
poultry, seafood, pork, Thai, Middle Eastern, Southeast Asian cuisine. Especially
cream and butter sauces. | |
Gewurztraminer |
Floral, spice |
For the richest, spiciest dishes. East Indian, Mexican, and
Chinese cuisine. Peppers and curry. Great with herbed dishes such as sage and
other aromatic herbs and strong cheeses. | |
White Zinfandel |
Semisweet, tropical fruits |
Great with barbecue. Beef, salmon, chicken cooked tomatoes,
and foods and sauces with tomato products. Serve icy cold on a hot day. |
| Riesling
(Johannisberg Riesling) |
Sweet |
Light and sweet or spicy dishes. Fruit salads, melon, compote,
Indian or Asian cuisine. |
|
Type |
Flavor |
Food Matches | |
Pinot Noir |
Cherry, soft |
Simply flavored foods without much sauce, herbs or spices.
Beef, poultry, salmon, soft cheeses. | |
Cabernet Sauvignon |
Rich, currants |
Rich foods with heavy sauces. Beef and lamb. Wild poultry,
grilled salmon. | |
Merlot |
Light, smooth |
See Cabernet Sauvignon | |
Red Meritage |
Flavorful |
See Cabernet Sauvignon | |
Zinfandel |
Strong, berries |
Hearty, flavorful foods, winter "comfort foods",
soups, stews, wild game, poultry, spicy and meaty dishes. | |
Syrah |
Full-bodied, berry notes, spicy |
Heavier, sweeter foods, turkey with cranberries, dishes made
with pumpkin, sweet potatoes, mild to spicy foods. | Return
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| Appellation comes from the word "appelle"
meaning 'name' in French. In the wine country, appellations are assigned to distinct
growing regions whose climate determine how slowly or quickly its grapes ripen,
which in turn effects taste and feel of the wines. Over
sixty-seven wineries in the Sonoma Valley grow grapes in one of the three official
regions, or appellations: Carneros, Sonoma Valley and Sonoma Mountain.
| Carneros Appellation
The southern entrance
to Sonoma Valley begins with wetlands flush against the north edge of the San
Francisco Bay. The cool sea breezes are perfect for slow ripening grapes and the
full-bodied, distinct fruit flavors of Pinot Noir and Chardonnays. Some Merlots
are grown in the warmer areas. Sonoma Valley Appellation
Full-bodied Cabernet Sauvignon and Merlot vineyards grow on the warm valley floor.
Crisp Chardonnay and Pinot Noirs blanket the cooler areas. On the coolest hillsides,
fruity and spicy Zinfandel thrives. Sonoma Mountain
Appellation
The long ripening season on the slopes of Sonoma Mountain give
rise to intensely flavorful Cabernet Sauvignons. Areas with more sun are home
to some Chardonnay and Pinot Noir, which ripen earlier. | For
a map of Sonoma Valley Wineries and Appelations, click here.
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| In autumn, samples of grapes
from a vineyard are tested for sugar, tannins, and other chemicals that affect
wine quality. When these levels are at optimum levels, harvesting begins.
When the grapes are crushed, the sugar in the juice is released. Yeast is
added and it feeds on the sugar and ferments the juice to produce alcohol and
carbon dioxide. The choice of specific yeasts rather allows the flavor of the
wine to be controlled.
After fermentation, the wine is moved from tank
to tank to isolate it from the grape skins and seeds, and then stored in stainless
steel tanks or oaken barrels. Undesirable natural solids dispersed in the liquid
are removed by filtration and precipitation where chemicals are added that bind
with particular wine solids, then settle to the bottom for removal.
The
wine then rests in tanks or barrels until it is bottled. The individual style
of each winery or winemaker determines the character of these events.
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| Spring
New shoots on established
vines grow, and frost-sensitive buds form and break. On the coldest nights, huge
fans in the vineyards and watering keeps the new shoots from freezing. Young new
vines are planted in plastic tubes or milk cartons for protection from frost and
rabbits. Mustard flowers bloom between the rows in late January, splashing the
fields with wide strips of golden yellow. The ground is cultivated by plowing,
weeding, and disking and composting vineyard waste. 
Summer
The grape leaves are pruned so that the grapes can get more sun and circulation.
Growers hope for no rain as a wet grape is a mildewed grape. Dusting with natural
elemental sulfur powder helps combat fungi. 
Autumn
Harvesting begins in September. When
grape sugar levels are optimum, picking begins immediately and continues into
the night until all that field's grapes have been gathered. To prevent birds from
eating grapes, ribbons of silver Mylar are often tied to the vines giving a sparkle
to the entire vineyard. Winter
This is the time
for the testing, filtering and storage of wine. The vines are dormant by November.
Some winter cover crops are planted between the rows to prevent erosion and revitalize
the soil. In midwinter, the vines are pruned to prepare them for new growth. Weeding
become more frequent as spring approaches. 
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