This article describes the technology of growing grapes in Germany, which can be successfully applied in the conditions of Ukraine and Russia.
In Germany, viticulture developed mainly in the southern regions (Dresden, Freiburg, Jena). The rest of the territory, due to its climatic characteristics, is unsuitable for growing grapes. In this regard, in Germany, grapes are grown in wall culture, using the southern walls of houses, outbuildings and fences, as well as the most heated areas in the gardens, protected from cold winds.
Grape growing technology
The advantage of wall grape culture is that it is not limited to areas where natural conditions have allowed the cultivation of grapes for a long time, and can be significantly advanced to the north.
To successfully promote wall viticulture in new areas, it is necessary correct selection varieties, selection of site and wall and correct agricultural technology for cultivating the crop. Numerous experiences in Germany show that, if these conditions are met, grapes can be successfully grown in wall culture in areas where this is not possible with the usual planting method.
The walls of buildings, especially stone or brick ones, accumulate a lot of solar heat during the day, and at night, when the temperature drops, they gradually release it, as a result of which there is not such strong cooling near the walls as in other places.
This primarily applies to the southern walls of buildings, however, eastern and western walls can be used. It should only be taken into account that grapes of a later ripening period can be planted near the southern walls, while the earliest varieties should be planted near the western and eastern walls.
When choosing a place Special attention attention should be paid to protecting the vineyards from the wind; care must be taken not to create shading from nearby walls.
For wall crops, choose varieties with early ripening of berries and vines, as well as varieties that bear fruit well with long pruning.
Along with well-known varieties such as Madeleine Angevin, Malingre early, Portugieser, Pearl Saba, Queen of the Vineyards, Miler Thurgau and Frankenthal, the following varieties are used for wall culture in Germany: Early Leipzig (or Yellow Leipzig) and Early black Burgundy.
Early Leipzig early ripening variety, quite productive. The clusters are dense, the berries are yellow-green, oval, with thin skin, sweet and juicy. The bushes are vigorous. The variety bears fruit better with long pruning.
Early Black Burgundy is an early ripening variety with small, tightly packed berries, dark blue in color. The clusters are not large. Laza ripens well. The bushes are pruned short, so the variety is recommended for low fences.
Soil cultivation for wall crops is carried out in the same way as for conventional vineyards. The only difference is that the cultivated area with wall cultivation is very small, so special attention is paid to the application of fertilizers.
In places where grapes are planted along walls, the soil is often unsuitable, and to improve it, deep loosening and cultivation is carried out to a depth of 50-60 centimeters.
The planting distance between bushes is usually given from 3 to 5 meters.
The plasticity of the grapevine allows it to be given any direction and shaped in different ways. In a wall culture, the grape bush should occupy as much wall surface as possible. Of great interest in this sense is a formation called a vertical cordon.
First, a trunk of appropriate height is removed from a shoot that has grown vertically. It is cut 3-4 eyes above the end of the future trunk.
IN next year shoots growing from the lower buds and located in the plane of the trellis are cut into 2-3 buds to form fruit-bearing horns of the first tier.
In subsequent years, cutting of each branch is carried out for replacement and for fruit shoots.
For better ventilation, the wire trellis should not be closer to the wall than 10-15 centimeters.
In Germany, instead of a wire trellis, a lattice trellis is very often used.
Wooden planks are nailed vertically at a distance of 20 to 25 centimeters. Such a narrow arrangement of the slats allows for better distribution of annual shoots on them. Sometimes rope trellises are also used, but they must be well stretched.
When growing grapes in wall culture, along with growing valuable products, the bushes elegantly decorate houses, fences, outbuildings and gazebos.
In terms of their climatic conditions, the southern regions of Germany approximately correspond to the conditions of the southern regions of Voronezh, as well as Kharkov and other regions. The northern grape regions of Germany have climatic conditions similar to natural conditions Baltic countries and Russia.
Therefore, Germany's experience in growing grapes in wall culture can be widely used in these areas.
Video about the technology of growing grapes from cuttings.
California is considered one of the wine regions of the New World, although it can easily be called newest region Old World. Meanwhile, California's winemaking traditions date back to the 18th century, when Spanish missionaries introduced California to wine production technology. 250 years of tradition and experience, innovation and technology improvements, an ideal climate for growing grapes - all this makes California one of the... best places on land to produce high quality wine.
Californian wines are known throughout the world for their high quality and variety. California is one of the most diverse wine regions in the world, with over 100 grape varieties grown in over 100 viticultural zones. Various microclimates and soil types combined with a very large number of wineries, many with extensive international experience, make this region even more diverse.
Californian quality is evident in every bottle, whether it is an exclusive wine or a regular table wine for everyday use, which is available in every supermarket. There is no doubt that California can easily compete with the best wine regions in the world at all price points.
International recognition of California wines
International demand for Californian wines is growing rapidly. Over the past 20 years, export figures have increased from US$35 million in 1985 to US$808 million in 2004. On average, the annual increase is 20%. Currently, 18% of total production is exported to 125 countries. The 10 largest markets for California wine exports are the UK, Canada, Germany, Japan, the Netherlands, Switzerland, Ireland, Mexico, Denmark and Belgium.
Schedule
Volume by value (millions of US dollars)
Quantitative volume (millions of liters)
Total exports from 1986 to 2004, volume in value and quantity
Climate
The climate in California is as diverse as the state itself. Although California is famous for its sunny weather, there are significant differences in temperatures, soil, and other climate parameters between regions and subregions. That's why California produces a variety of styles of wine.
California's climate is largely determined by two mountain ranges that run from north to south. The majestic forested mountain ranges of the Coast Range are located primarily along the coastline. These are relatively low mountains, which only in some places reach a height of more than 1200 m. The second mountain range is called the Sierra Nevada, which also runs parallel to the Pacific coast, approximately 160-200 kilometers wide. Between these ridges lies the Central Valley, home to the state's main and most prestigious wine-growing areas.
On the western side of the Coast Range, the climate is influenced by the Pacific Ocean. The length of the Pacific coast of California is almost 2000 kilometers. Warm winters, fairly warm summers, small daily and seasonal temperature differences, as well as high average humidity - these are the main characteristics of the climate of this zone.
Natural air conditioning system
The further from the coast, the weaker the influence of the ocean. Areas well protected from ocean influences experience a continental climate with warmer summers, colder winters, greater temperature swings and lower relative humidity.
At the junctions between cold air fronts moving from the ocean and the warm oases of inland valleys, microzones are formed, each of which has its own microclimate, often ideal for growing a particular grape variety. Most wine-growing regions are located where climatic conditions are somewhere between maritime and continental climates. In such areas, the climate for viticulture and winemaking is almost ideal. Sunny, warm and dry days give way to cooler ones - with breezes and fog that blanket the valleys every evening, creating a "natural air conditioning system" that allows the grapes to ripen slowly and evenly. The result is a rich, powerful fruitiness that is characteristic of all Californian wines and has become a kind of calling card for local winemaking for wine lovers around the world.
California grape varieties
Over the past few years, grape varieties have emerged as leaders. Chardonnay and Cabernet Sauvignon still hold the top positions, with Merlot and Zinfandel in 3rd and 4th place. Pinot Noir, Syrah, Petit Sirah, Sauvignon Blanc, Pinot Gris and Viognier in Lately are actively gaining popularity in California.
The total vineyard area in California fell to 208,000 hectares in 2004, down 7% from the late 1990s. After active planting of new vines began in 1999, the quantity of grapes began to better meet the needs.
Today the ratio of red and white varieties has changed. Red varieties predominate over white ones; more than 60% are planted with red grapes and 40% with white ones. 5 years ago this ratio was 56% red varieties and 44% white.
Below is a table showing the dynamics of changes in the growing area of certain grape varieties from 1999 to 2004. Thus, you can see which varieties have reached the peak of popularity and which have not. Figures for the total area of vineyards and the growing area of individual varieties are provided by various organizations, which is why some discrepancies are possible.
Cabernet Sauvignon
The king of red varieties, including in California. In 1976
At a comparative tasting of Californian and French wines, organized by journalist Stéphane Spurrier in Paris, a special triumph fell to the lot of Californian "cubs". Made in California, Cabernet Sauvignon wines have full-bodied, powerful and persistent aromas with notes of blackberry, cherry and other black fruits. Many of these wines, which have a remarkably dense structure, outstanding tannins and excellent acidity, can be aged for 10-15 years or more. Most of the so-called “cult” Californian wines are Cabernet.
Merlot
Merlot is one of the oldest and most recognizable varieties of Vitis vinifera. This variety is rapidly gaining popularity: in 1972, only four producers made wine from this variety, in 1980 - 66, and today - more than 300. California Merlot - medium to dark red in color, with open fruity aromas and a taste with notes of meadow grass , currants and cherries. In their youth, they are softer and rounder than Cabernet Sauvignon wines, but at the same time retain the complexity and richness of the bouquet.
Zinfandel
Zinfandel, first planted in California in 1850, is considered a native California variety. During the first California wine boom at the end of the 19th century, it rightfully became the most popular. However, various DNA tests conducted by Professor Merilit at the University of California, Davis have shown that the genetic structure of Zinfandel and Primitivo are the same. Research has also shown that Zinfandel is a direct relative of Croatian Carignan. However, Plavac Mali and Zinfandel are not the same variety as previously thought. Zinfandel is the parent of Plavac Mali along with Dobricic. Does the above mean that Zin, Primitivo and Carignan are 100% identical? Not at all. Although they have almost identical DNA structure, they make completely different wines.
Zinfandel is one of the most versatile grape varieties in the world. It produces wines that are very diverse in style. From the very dry White Zinfandel wine - perfect for summer picnics, to the rich and full-bodied red wines, which are obtained through long fermentation on the pulp and with sour lactic fermentation, aged in small oak barrels.
More detailed information You can learn about this variety from an organization called ZAP (Zinfandel Advocates & Producers).
Founded in 1991, the non-profit organization is dedicated to studying and identifying the uniqueness of the Zinfandel variety. The organization strongly supports all research on this variety and promotes the participation of Zinfandel wines in various tastings. The annual ZAP tasting in San Francisco attracts 10,000 people.
See www.zinfandel.org.
Pinot Noir
Pinot Noir is one of the oldest grape varieties, known for two thousand years. It came to California in 1885, but its popularity grew very slowly - as in other wine-growing regions of the world. Pinot Noir wines are subtle and rich, with a characteristic roundness, attractive complexity and long-lasting aroma. This variety does best in cool regions, so in California, coastal areas such as Carneros, Russian River Valley, Monterey, San Luis Obispo and Santa Barbara have become recognized centers for its production.
Syrah
Syrah or Shiraz has a long history in California. Like most Rhône varieties such as Grenache, Carignan, Mourvèdre, this variety has been used for centuries to produce table wines. But, starting in the 70s of the 20th century, many enthusiastic winemakers began to seek out these old varieties and make new plantings of Syrah, intended exclusively for the production of premium wine.
The most important white grape varieties
Chardonnay
In California, Chardonnay is one of the most common varieties: it performs well in almost all coastal areas. Although most California Chardonnays are vinified in barrels and often feature rich, intense fruit aromas of pear, apple, melon and peach combined with buttery and oaky notes, a new style of Chardonnay can be found in California that is more akin to classic, sophisticated whites. wines that are practically not aged in oak.
Colombard
It is the fourth most popular variety among winegrowers in the state, mostly used to produce inexpensive, everyday wines. Today it is gradually losing its significance.
Sauvignon Blanc
Wines from Sauvignon Blanc have a distinctive aroma and “crispy, toasty” acidity. Sauvignon Blanc first appeared more than a hundred years ago on gravel soils near the San Francisco Bay in the Livermore Valley. The aroma of wine from this variety, produced in California, is usually described as fruity with pronounced hints of field herbs and greenery.
Chenin Blanc
In California, more than 80% of all Chenin Blanc vineyards are concentrated in the Central Valley. The grapes grown here are used to produce inexpensive table wines. Many coastal wineries also make varietal Chenin Blanc wines with a delicate bouquet that often reveals hints of fresh melon. These are wines with a low level of acidity, slightly “crisp” and very refreshing.
Pinot Gris
Pinot Gris or Pinot Grigio is a white grape variety, despite the fact that its skin is gray-pink in color. The grapes are very aromatic, but the acidity in this variety is much less than in its relative Pinot Blanc. Pinot Gris produces fruitier, rounder wines that pair well with complex dishes. California Pinot Gris is not typically aged in oak.
Sparkling wine
California sparkling wines deserve special mention. Made from Pinot Noir and Chardonnay, California sparkling wines are produced in the coolest regions of California using traditional Champagne technology.
In the early 70s. Several well-known producers of champagne (Moet&Chandon, Taittinger, Mumm, Roederer) and Spanish cava (Gloria Ferrer, Codorniu), appreciating the excellent conditions for the production of sparkling wines in California, began to produce high-quality sparkling wines.
Dessert wines
Another category of wines worth mentioning are dessert wines. They are made from different varieties grapes such as late harvest Riesling, Muscat, Semillon, Gewürztraminer, Viognier and Sauvignon Blanc. For some wines, the technology of botrytization is used, that is, the appearance of noble mold, which causes the grapes to dry out and thereby leads to a high concentration of sugar and aromatic substances in the berries.
Blended wines
And finally, the world of blended wines. California wines generally take their name from the grape variety, which must be at least 75%. However, many winemakers consider their best wines not to be varietal wines, but blended or blended ones.
According to the rules, those wines that do not meet the requirement of having 75% of one grape variety in their composition can be called only by the name of the estate or labeled simply as “table wine”. Since in this case the name does not adequately reflect the quality of the wine, in 1988 the Meritage category was introduced for high-quality blended wines. Meritage wines are blends based on traditional Bordeaux varieties. In the case of red wines, we mean Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Gros Verdot, Malbec and Carminere. For whites, Sauvignon Blanc, Semillon, and Sauvignon Vert are used. There are blended wines from other varieties, but they can no longer bear the name Meritage wine, for example, good blended wines from Rhone varieties. More information can be found on the Blended Wine Association website: www.meritagewine.org
Appellations
In the USA, the appellation of origin of a wine can be the name:
- state
- district (or districts)
- AVA (American Wine Region)
When the appellation is a state (for example, California), then 100% of the grapes used in the production of the wine must come from that state.
A county appellate (such as Sonoma County) is a political subdivision. A minimum of 75% of the grapes must come from the designated county. An appellation consisting of two or three (but not more) districts may be indicated on the label if all the grapes were grown in these districts and the percentage of grapes from each district is indicated on the label.
If a wine label says AVA, it means that at least 85% of the wine's grapes come from that area. The AVA system is controlled by the US government.
Receiving AVA status for a region does not guarantee the high quality of wines produced in that area, but does affirm its difference from other viticulture areas. An AVA (e.g., Carmel Valley), as an appellation, is an area that differs from its surrounding areas in geographic and physical characteristics (climate, soil composition, altitude), although historical factors are sometimes taken into account. There are currently 157 AVAs in the United States, 94 of which are in California. (See below).
The consumer decides
AVA status does not impose any special restrictions on wine production. Unlike some other wine-producing countries, a producer in California can plant the grape varieties that he believes are best suited for a given area (the concept of terroir is now becoming more widespread in California), and can use irrigation in his vineyards if necessary. , can harvest grapes when he considers it necessary, and can also set the yield that, in his opinion, is optimal, guided by his quality standards and the needs of the circle of consumers for whom he makes his wine.
In the end, it is the consumer who decides whether the winemaker was right or wrong. Of course, there are also strict government laws designed to ensure the high quality of California wines. This applies, for example, to limiting chaptalization (adding sugar during fermentation is prohibited in California), the use of pesticides in vineyards, etc.
AVA Map
All 94 AVAs (American Viticultural Areas) that exist in California can be found below, indicating their location on a map, their area, and the year the area received this status. Map compiled by Vestra Resources (www.vestra.com). AVA boundary data as of June 2005.
| AVA name | Location on the map | Acres | Date of foundation |
| AlexanderValley | B3 | 76,034 | 1988 |
| Anderson Valley | A3 | 58,532 | 1987 |
| Arroyo Grande Valley | A7 | 38,916 | 1990 |
| Arroyo Seco | A6 | 32,779 | 1983 |
| Atlas Peak | B4 | 12,267 | 1992 |
| Ben Lomond Mountain | A5 | 35,049 | 1988 |
| Benmore Valley | B3 | 1,288 | 1991 |
| Bennett Valley | A4 | 8,333 | 2003 |
| California Shenandoah Valley | C4 | 13,652 | 1987 |
| Capay Valley | B4 | 99,681 | 2003 |
| Carmel Valley | A5 | 17,831 | 1983 |
| Central Coast | B6 | 5,467,084 | 1999 |
| Chalk Hill | B4 | 22,921 | 1988 |
| Chalone | B5 | 8,652 | 1982 |
| Chiles Valley District | B4 | 5,182 | 1999 |
| Cienega Valley | B5 | 7,080 | 1982 |
| Clarksburg | B4 | 68,100 | 1984 |
| Clear Lake | B3 | 217,325 | 1984 |
| Cole Ranch | B3 | 189 | 1983 |
| Cucamonga Valley | C8 | 137,294 | 1995 |
| Diablo Grande | B5 | 34,599 | 1998 |
| Diamond Mountain | B4 | 4,980 | 2001 |
| Dry Creek Valley | B3 | 78,386 | 1983 |
| Dunnigan Hills | B4 | 69,554 | 1993 |
| Edna Valley | A7 | 28,858 | 1982 |
| El Dorado | C4 | 410,110 | 1983 |
| Fair Play | C4 | 23,180 | 2001 |
| Fiddletown | C4 | 12,069 | 1983 |
| Guenoc Valley | B4 | 4,395 | 1981 |
| High Valley | B3 | 14,552 | 2005 |
| Hames Valley | B6 | 12,297 | 1994 |
| Howell Mountain | B4 | 13,061 | 1984 |
| Knights Valley | B3 | 37,085 | 1983 |
| Lime Kiln Valley | B5 | 2,297 | 1982 |
| Livermore Valley | B4 | 82,345 | 1982 |
| Lodi | C4 | 541,076 | 2002 |
| Los Carneros | B4 | 37,061 | 1987 |
| Madera | C5 | 457,589 | 1985 |
| Malibu-Newton Canyon | B8 | 958 | 1996 |
| McDowell Valley | B3 | 2,226 | 1987 |
| Mendocino | B3 | 327,426 | 1998 |
| Mendocino Ridge | A3 | 83,272 | 1997 |
| Merritt Island | B4 | 5,264 | 1987 |
| Monterey | B6 | 597,617 | 1984 |
| Mount Harlan | B5 | 7,778 | 1990 |
| Mount Veeder | B4 | 16,856 | 1990 |
| Napa Valley | B4 | 400,207 | 1981 |
| North Coast | A3 | 3,240,599 | 1983 |
| North Yuba | C3 | 20,994 | 1985 |
| Northern Sonoma | A3 | 349,833 | 1986 |
| Oakville | B4 | 6,768 | 1993 |
| Oak Knoll District | B4 | 4,002 | 2004 |
| Pacheco Pass | B5 | 2,708 | 1984 |
| Paicines | B5 | 18,881 | 1982 |
| Paso Robles | B6 | 609,564 | 1983 |
| Potter Valley | B3 | 28,805 | 1983 |
| Red Hills | B3 | 32,029 | 2004 |
| Redwood Valley | B3 | 32,046 | 1996 |
| River Junction | B5 | 1,297 | 2001 |
| Rockpile | B3 | 13,559 | 2002 |
| Russian River Valley | A4 | 125,041 | 1983 |
| Rutherford | B4 | 7,503 | 1993 |
| Saint Helena | B4 | 9,257 | 1995 |
| Salado Creek | B5 | 3,046 | 2004 |
| San Benito | B5 | 46,634 | 1987 |
| San Bernabe | A6 | 24,736 | 2004 |
| San Francisco Bay | B4 | 1,760,830 | 1999 |
| San Lucas | B6 | 34,643 | 1987 |
| San Pasqual Valley | C9 | 9,208 | 1981 |
| San Ysidro District | B5 | 2,540 | 1990 |
| Santa Clara Valley | B5 | 317,338 | 1989 |
| Santa Cruz Mountains | A5 | 408,662 | 1982 |
| Santa Lucia Highlands | A5 | 20,708 | 1995 |
| Santa Maria Valley | A7 | 97,480 | 1981 |
| Santa Rita Hills | A7 | 33,373 | 2001 |
| Santa Ynez Valley | A7 | 181,127 | 1983 |
| Sead Valley | C1 | 2,204 | 1994 |
| Sierra Foothills | C4 | 2,654,143 | 1987 |
| Solano County Green Valley | B4 | 17,010 | 1983 |
| Sonoma Coast | A4 | 516,402 | 1987 |
| Sonoma County Green Valley | B4 | 19,010 | 1983 |
| Sonoma Mountain | B4 | 5,758 | 1985 |
| Sonoma Valley | B4 | 115,108 | 1982 |
| South Coast | C9 | 2,141,487 | 1985 |
| Spring Mountain District | B4 | 8,472 | 1993 |
| Stags Leap District | B4 | 3,042 | 1989 |
| Suisun Valley | B4 | 19,132 | 1989 |
| Temecula | C9 | 90,249 | 1986 |
| Wild Horse Valley | B4 | 3,941 | 1988 |
| Trinity Lakes | C2 | 80,620 | 2005 |
| Willow Creek | B2 | 7,583 | 1983 |
| York Mountain | A6 | 6,350 | 1983 |
| Yorkville Highlands | A3 | 44,618 | 1998 |
| Yountville | B4 | 8,328 | 1999 |
Wine regions
California can be divided into 5 large regions:
Northern California coast
The Northern California coast is a rugged coastline, with towering forests (the famous redwood trees grow here), rushing rivers, green hills and abundant vineyards.
North of San Francisco are world-famous wine regions such as Mendocino, Napa and Sonoma.
Mendocino County
| Story: | The first vineyard was planted here in 1850, shortly after the Gold Rush. In the 1970s and 80s, Mendocino County wineries led by Parducci Wine Cellars and Fetzer Vineyards achieved international recognition and success. |
| Location: | 150 km north of San Francisco. Mendocino is a region of forested mountains. 60% of its area is occupied by forests. |
| Vineyard area: | 6300 hectares, 25% of the vineyards are officially organic. |
| Wineries: | 53 |
| AVA 10 | Mendocino, Anderson Valley, Cole Ranch, McDowell Valley, Redwood Valley, Potter Valley, Mendocino Ridge, Yorkville Highlands, Ukiah Valley, Sanel Valley |
| Additional Information: | Mendocino Winegrowers Alliance, www.mendowine.com |
Lake County
Sonoma County
| Story: | In 1812, Russian colonists planted grapes on coastal areas near Fort Ross. Count Agoston Harazczy of Hungary, the “father” of the California wine industry, founded a vineyard in Sonoma in 1857, which he named Buena Vista. |
| Location: | An hour's drive from San Francisco, between the Pacific Ocean and Napa Valley |
| Vineyard area: | 20,000 ha |
| Wineries: | 260 (plus 750 winegrowing farms) |
| AVA 13 | Alexander Valley, Bennett Valley, Chalk Hill, Dry Creek Valley, Knights Valley, Los Carneros, Northern Sonoma, Russian River Valley, Rockpile, Sonoma Coast, Sonoma County Green Valley, Sonoma Mountain and Sonoma Valley |
| Additional Information: | Sonoma County Wineries Association, www.sonomawine.com |
Napa County
| Story: | In the language of the Wappo Indians who originally inhabited this valley, the word "Napa" means "land of plenty." Early explorers like George Yount planted grapes there in 1838. In 1861, Charles Krug founded the first commercial winery. And in 1966, the opening of the Robert Mondavi winery marked the beginning of a wine boom in the Napa Valley. |
| Location: | 1.5 hours northeast of San Francisco |
| Vineyard area: | 18,600 hectares, which is about 8% of the total vineyard area of California. |
| Wineries: | 373 |
| AVA 15 | Napa Valley, Howell Mountain, Chiles Valley District, Spring Mountain District, St. Helena, Rutherford, Oakville, Atlas Peak, Stags Leap District, Mount Veeder, Yountville, Wild Horse Valley, Los Carneros, Diamond Mountain District and Oak Knoll District. The Calistoga AVA is still waiting its turn. |
| Additional Information: | Napa Valley Vintners, www.napavintners.com |
Los Corneros
Central California coast
The Central California coast stretches from San Francisco through Monterey to Santa Barbara - about a six-hour drive along Highway 101, which Franciscan friars once called El Camino Real - the "Road of the Kings."
Many wineries are located in the numerous valleys of the Livermore Valley, Santa Cruz Mountains, Monterey County, San Luis Obispo County and Santa Barbara County.
Livermore Valley
Santa Cruz Mountains
| Story: | The winemaking zone was founded in 1981. |
| Location: | 80 km along the coast south of San Francisco, next to the famous Silicon Valley. The area is divided in half by a low mountain range (its peaks are about 1000 meters high), so that its western part faces the Pacific Ocean, and its eastern part faces San Francisco Bay. This explains why Pinot Noir is predominantly grown in the west of the appellation, in cool Pacific-influenced conditions, and Cabernet Sauvignon in the east. |
| Vineyard area: | The region is comparable in area to the Napa Valley, with vineyards occupying only a portion of it. |
| Wineries: | 60 |
| Additional Information: | Santa Cruz Mountains Winegrowers Association, www.scmwa.com |
Monterey County
| Story: | The first vines were planted here by Franciscan monks more than 200 years ago. But Monterey County's wine-making potential was truly realized only in the 1960s. By then, the University of California at Davis had produced a report that classified Monterey County as a "cool coastal valley with temperate climate", ideal for growing grapes. Among the first companies to grow grapes here, in the 60s, were Wente, Mirassou, Paul Masson, J. Lohr and Chalone. |
| Location: | Two hours from San Francisco, on the coast |
| Vineyard area: | 18,300 ha |
| Wineries: | 60 |
| AVA 7 | Arroyo Seco, Carmel Valley, Hames Valley, Monterey, San Lucas, Santa Lucia Highlands and Chalone. |
| Additional Information: | Monterey County Vintners and Growers Association, www.montereywines.org |
Paso Robles
San Louis Obispo County
| Story: | In 1820, priest José Sanchez produced 400 barrels of wine. The revival of the region began in the early 80s. |
| Location: | south of Paso Robles. Thanks to its cool climate, ocean rain and soils, the Edna Valley is considered one of the leading Chardonnay producing regions. |
| Vineyard area: | 1,500 hectares (not including Paso Robles) |
| Wineries: | 25 (105 countywide, including Paso Robles) |
| AVA 5 | Edna Valley, York Mountain, Santa Maria Valley, Arroyo Grande Valley and Paso Robles |
| Additional Information: | San Luis Obispo Vintners & Growers Association, www.slowine.com |
Santa Barbara County
Southern California
This area, stretching from Los Angeles (in the south) to San Diego, is most famous for its sunny sandy beaches, surfing, amusement parks and the film industry.
Few people know that it also has its own wine industry, and the most important wine region is Temecula.
Temecula
Sierra Nevada
They still remember the “gold rush”, the real madness that gripped thousands of people when gold was discovered here in 1848. Today, tourists do not dream of gold, but prefer to enjoy excellent hotels, a variety of entertainment and visits to famous wineries, which are located in the counties of Amador, Calaveras and El Dorado.
Central Valley
The Central Valley, located between the coastal hills and the western slope of the rocky Sierra Nevada range, is the agricultural center of California.
Its main transport arteries, highways No. 5 and No. 99, connect the traditional agricultural and manufacturing enterprises of the region. The grapes grow primarily south of the California state capital, Sacramento, with the main regions being Lodi and the San Joaquin Valley.
California wine label
A wine label helps create the image of a wine and is designed to attract buyers. The wine label also provides the buyer with all the necessary information. Unlike other labels, which are so confusing that they raise more questions than they answer, California wine labels are simple and straightforward.
Here's what you need to know:
Name
The name of the wine can be either the name of the winery or the brand name
Variety
The grape variety can only be indicated on the label if the name of the appellation is also indicated on the label. If a wine contains at least 75% of one grape variety (for example, Zinfandel), then it can be listed on the label and the wine will be considered a varietal. The names of two or more varieties can be indicated if their percentage is indicated on the label.
Appeal
The region where the wine was created.
Specific vineyard
If the name of a specific vineyard is indicated on the label, it means that at least 95% of the grapes from that vineyard were used to make the wine. The names of the vineyards can only be used in conjunction with the name of the appellation.
Vintage
The year the grapes were harvested. At least 95% of the wine volume must be from the harvest of the specified year, and the indication of the appellation on the label is also mandatory.
Fortress
Manufacturer's name and address
The indication “Bottled by” with the name and address of the place of bottling is mandatory. Labels may also contain the following statements:
"Produced by..." (Produced by; Made by) - indicating that at least 75% of the wine was vinified in the winery located at the specified address;
"Blended by..." - means that the wine was blended at the winery located at the specified address;
"Aged..." (Cellared by; Vinted by; Prepared by) - means that the wine was aged in the cellar of the winery located at the specified address.
The indication “Estate bottled” is permitted if the winery where the wine is bottled and the vineyards where all the grapes used were grown are in the same appellation; in this case, the winery and vineyards are owned or managed by the same company; in addition, the entire wine production process takes place continuously within the winery.
Ecological winemaking
In 2003, wineries and vintners in California created the “Code of Sustainable Winemaking.” This code outlines those winemaking practices that do not cause harm environment and meet the needs and interests of society.
This voluntary agreement covers such things as reducing the use of pesticides, conserving water and energy, recycling waste, controlling soil erosion, using “good bugs” to kill “bad bugs,” and creating and maintaining habitat for predators and other wildlife around the area. vineyards, etc. This desk book was created to help winemakers implement similar experiences on their farms.
Organic "Code of Sustainable Wine" is more than organic farming, it is one of the most important parts of sustainability. The designation "organic" is a common term that can be found on the labels of products produced without the use of chemicals in winemaking and farming, while the "Code of Sustainability" is a broader concept aimed at continuous improvement of the farming process, improving relations with workers, neighbors, and protection of land and conservation of natural resources, etc.
Winemakers may market their wines as “made from organically grown grapes” if the wine is made only from organic grapes. Winemakers may add sulfites during the production process. Although many wineries in California make wine from organically grown grapes, they choose not to list this on their wine labels. This is because they want to be more free to choose technologies that can be used if necessary, for example, to save crops during bad weather or in any circumstances where organic farming alone is not enough.
Food and wine
Californian cuisine is one of the most interesting in the world. Young, inventive California chefs are pushing boundaries, borrowing ideas and techniques from Asia, Latin America and the Mediterranean to embrace creative cooking.
California has always been a culinary hotbed, from the days of gold miners who discovered the legendary oysters in San Francisco Bay to the present day, when immigrants from Latin America and Southeast Asia enrich California cuisine. The dishes they invent are sometimes called “fusion cuisine.” For example, grilled lamb loin in a Mongolian coconut and curry sauce, served with a powerful Zinfandel. The powerful bouquet of aromas in the dish and the rich fruitiness of the wine combine very well.
Californian cuisine draws on its own natural resources. Everything natural comes to the table from the garden, from the orchard, from the sea and from the fields. Fresh food at your fingertips all year round, from apples to zucchini. California produces an abundance of chicken, lamb, pork and beef, often raised organically. Seafood and fish are widely represented - crabs, salmon, halibut and many other marine life; There are numerous farms for growing shellfish, mussels and oysters. Local cheesemakers are gaining an international reputation for making delicious goat, cow and sheep cheeses. In the 19th century, California was a major producer of olives and olive oil, a tradition that is now experiencing a renaissance. Olives, often grown in wineries and hand-picked, now rival the best in the world.
Wine on the table
Of course, California's great wines play a huge role in shaping California cuisine.
Nowhere in the world do chefs pay so much attention to food and wine pairings. Most good restaurants have a so-called “wine-by-the-glass” program, where highly qualified sommeliers advise which wine is best suited to the chosen dish. California wine producers believe that wine should be one of the most important components of any table.
Many California wineries have their own chefs, and manufacturers such as Beringer, Cakebread and Fetzer offer their consumers to take cooking classes at the winery. The Culinary Institute of America, located in Napa Valley, and the California Culinary Academy in San Francisco graduate thousands of chefs each year.
Wine Institute of California
The Wine Institute of California, headquartered in San Francisco, is a private, nonprofit trade association of California wineries with 850 members. The goal of the International Division of the Wine Institute of California is to increase the export of California wines throughout the world through promotion and education, resulting in increased interest and demand for California wines.
Visit the Internet sites: www.wineinstitute.org and www.california-wine.org, where you can find a wealth of information about the California wine industry. Let's list just a few sections: wine trade and wine consumption in the USA; vineyards and product export statistics; harvest reports; articles about wine and health; wine laws in the USA; calendar of events in the world of wine. The sites provide direct links to all wine regional sites, and further to wineries, various associations (such as Rhone Rangers), universities (including the University of California at Davis), wine press publications (such as Wine Spectator), and employment opportunities in the wine industry , as well as many other useful sites.
Unit conversion table
People in California use inches, acres, gallons, while most of Europe uses centimeters, hectares, and liters.
This grape growing technology, allows for 15 years to collect a rich harvest of tasty and unusually sweet berries in all regions of Russia - from the south to the far north.
A planting hole for grapes 1x1 m is dug to a depth of 1 m. The bottom must be dug up so that it is easier for the roots to grow deeper and the moisture does not stagnate. Then drainage 20 cm high - large stones - is laid so that air cavities are formed between them. Water will drain into them during precipitation without remaining in the upper layers of the soil. A light, moisture-permeable mixture is prepared from earth, medium-fraction crushed stone, river sand - all in equal parts. Add a bucket of wood ash and cattle bones to the pit.
It is better to take bones from (healthy) cattle instead of bone meal, which is often made from dead animals, including sick ones. When processing bones, not all viruses, bacteria, and microbes die. A specific example is the cow plague epidemic in Great Britain, when bone meal was added to the animals' feed as a food additive.
Potassium from the ash promotes better lignification of the vine, and animal phosphorus makes the berries sweeter. All components are mixed and the hole is filled with the mixture, not filling 20 cm to the edge. The planting hole for grapes is prepared in the fall so that the soil has time to settle, otherwise in the future the settling soil may tear off the roots of the plant. If you have not prepared the hole in advance, immediately before planting, thoroughly water it 3-4 times.
1-3 year old seedlings are planted in early spring before the buds bloom. It is not advisable to replant an older plant: its larger size will suffer. root system, the grapes will have difficulty taking root and will be sick for a very long time. It is better to leave it in the same place, and grow a young seedling from the chibouk, which will be planted in a new place.
Before planting, the hole is watered. In the middle of it, another hole is dug - the size of the seedling - with a tubercle of soil at the bottom. They plant a seedling, smooth out the roots so that they grow from the tubercle down. If the root points upward, the bend will rot, followed by the entire root system. A planting hole with a flat bottom is dug under a seedling grown in a container. Place it on the bottom and carefully fall asleep soil mixture half of the green shoot, not adding 20 cm to the top.
All seedlings are planted to such a depth that the 3-4 lower buds are in the soil. If the above-ground part of the bush dies, they will wake up and quickly restore the plant. The pit filled with the mixture is watered with warm water.
In hot weather, the planted plant is covered with a damp cloth, constantly maintaining it in this condition. Remove it when the leaves restore their normal appearance (this means that the plant has taken root), after which watering is stopped. 2-3 pegs are stuck around the seedling.
Water the plant only during drought (when the roadside grass turns yellow or the grape vines begin to droop, like large vines on cucumbers when there is a lack of moisture). 5-7 buckets are poured under the bush. If the drought continues, water again after 10-15 days.
A year later, at the end of July, when the vine has grown to 1 m, the planting hole is completely filled with soil mixture, making a hillock 50 cm high. This helps the root system of the grapes to better warm up and drain rainwater. In addition, buried buds make the grapes more durable, the root system increases, the growing season is shortened, which allows for an earlier harvest.
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Garden care |
The head of the agronomic department of the KISSON trading house, Yuri Kirillov, told the story. He also outlined the main trends that are currently observed in viticulture in the Odessa region (development of viticulture).
According to Yu. Kirillov, viticulture in the region is concentrated where it is possible to organize stable irrigation, but most winegrowers work in the Belgorod-Dniester region.
In recent years, unfortunately, fewer new vineyards are being planted than old ones are being uprooted. The fact is that planting a vineyard is a big investment, which, after the devaluation of the hryvnia, few people can afford (conditions for growing grapes). And you can “hit the jackpot” with grapes on average once every 5 years, but the rest of the seasons, winegrowers are forced to work hard. “Most often, the limiting factor is the limited funds for investments - not only capital ones, for example, for planting a vineyard, but even for current ones, for example, the purchase of fertilizers,” says Yu. Kirilov.
Nowadays, vineyards are usually planted by those who already have experience in growing crops (at least on the scale of a garden or summer house), who love and know the grapevine well. At the same time, when planting new vineyards, farmers are actively experimenting with new varieties, formation schemes and other specific agricultural technologies, studying the best practices of other wine-growing countries, for example the USA, Argentina, etc. (grape growing technology). All this has one goal - increasing productivity.
When choosing table varieties, winegrowers try, firstly, to have the entire assortment of flowers requested by the market (black, white, and pink), and secondly, they choose ripening periods that would ensure profitable sales (grape growing conditions). Therefore, recently everyone who has enough funds for appropriate investments is trying to organize the cultivation of grapes in closed ground(film greenhouses - Ed.) in order to have the earliest possible products, which traditionally fruit and vegetable growers and winegrowers sell at a premium price (grape growing technology). Among the varieties that are now gaining popularity, Yu. Kirillov named the raisin variety, planting material which has fallen significantly in price recently and has become available to a wide range of farmers.
When choosing technical varieties, winegrowers are guided by indicators of acidity and sugar content, looking for grapes that would provide the maximum sugar content in the conditions of the Odessa region (grape growing technology).
In terms of vine formation, more and more winegrowers, according to Yu. Kirillov, are practicing the Californian method, the labor intensity of which is significantly lower than with traditional domestic technologies. The essence of the Californian method is the formation of grapes on a Y-shaped trellis according to a planting pattern of 2x3 or 3.5 m in row spacing (grape growing technology).
According to the head of the agronomic department of the KISSON trading house, the company works closely with gardeners who grow peaches and grapes and conducts many experiments on growing these crops using various technologies. “Often it is investment in viticulture that is the limiting factor in production. Therefore, we are testing technologies for minimal and medium investments, intensive production,” said Yu. Kirilov and added that the KISSON trading house helps winegrowers with advice, consultations and preparations. (grape growing technology)
According to the leading agronomist of the KISSON trading house, winegrowers in their assortment prefer the growth regulator Rival, which is added to stimulate vine growth in the autumn; “Planter” (applied by sheet); "ROST-concentrate" is also used as an anti-stress agent.
Reference
TD "KISSON" is a company for the distribution and production of a number of drugs for Agriculture, which are used on a wide range of vegetable, fruit (including grapes) and field crops. The assortment of Trade House "KISSON" includes organo-mineral fertilizers based on humic acids; dry powdered humates; organic fertilizer based chicken manure; chelated microfertilizers; complex fertilizers for application by leaf and through the system drip irrigation; macrofertilizers; microbiological preparation "Baikal-EM", growth stimulants, etc. Many of these drugs are used in organic farming as an alternative to chemical fertilizers.
It just so happens that a good friend of ours has an Italian friend who deals with grapes and wine. And what’s even more remarkable is that they invited us to visit them in northern Italy, in the vicinity of Verona (Valpolicella wine region), where their vineyard is located. And there I asked him as much as possible about agricultural technology. This is the emblem of the region - a woman in red.
There is such a famous wine producer in Italy Masi , so he grows grapes for this office.
Here is the picture of this wine region itself. Where the color is red, there are several villages with a cool terroir, where the grapes can go into a very cool Amarone wine, and where the color is pink, there is a standard wine under the Valpolichella brand.
And now our friend is just in the red zone and his grapes go to Amarone, the price of which is from 100 euros per bottle.
Looking ahead, I will say that I have never encountered such an aroma in wine before - it can be felt even 30 cm from the glass!
I have always been interested in all the ins and outs of growing grapes and winemaking in Europe, and now I will tell you in detail, well, at least how it happens in Verona.
So, climate . What I assessed by the strength of shoot growth is that the summer is dry, the shoots have grown by about 1m. The first autumn frost is at the end of November, yellowing of the foliage and natural leaf fall are observed, and not like ours - the foliage lives until the first October frost. Frosts in winter occur only at night and no more than -5. The vineyard is naturally uncovered. They grow the evergreen spices rosemary and salvia. Persimmons and pomegranates are growing, but at the moment they are already without leaves at the end of November. Bush pruning can be done in any winter month, even now.
Varieties . They grow exclusively local varieties, and only black ones. The varieties are as follows - Corvina, Molinara, Rondinella, Corvinone, Rossignola, Negr oamaro . Both Amerone and Valpolicella contain a blend of several varieties; I personally saw Corvinone in boxes that would go with Amarone.
Grape traditions . When I asked why they don’t grow the same Merlot and Cabernet, he answered very simply - why, they exist all over the world. And moreover, even if he had planted them, it would have taken half a century to understand whether this or that slope was suitable for them or not. And here there are varieties that have been proven for centuries, there is a map of where the grapes grow to make excellent wine, and where to make average wine. There are also centuries-tested proportions of blends and recipes. There is huge demand for Amarone, says the main consumers are Canada, Germany and Japan. That’s how I think it’s tedious to create your own unique thing. His family has been growing grapes on these lands for centuries. And it’s so interesting, he has 3.5 hectares, but they are not a whole piece, but somehow in parts, and it turned out this way because, for example, the father had several sons - the plot was divided, then one of the sons married a neighbor’s girl, who also there was land - that area increased. This is how it turned out that the whole land was, as it were, divided into patches. There are no fences near the houses or on the grape plots. And no one steals, can you imagine? I thought if it were like this in our village. There are many wine factories on the neighboring slopes, all slopes are covered with vineyards. The grape infrastructure is very developed - everyone here is either involved in grapes, or wine, or equipment, or drugs, or they run restaurants where this wine is served to the table. Everyone is each other's relatives or friends.
Agrotechnics of cultivation . The vineyard is laid out on the hillsides.
A pergola is used as a trellis - the most progressive formation at the moment.
Between rows - 4m, between bushes - 1m. The height of the trunk is 1.5 m. When pruning in spring, 25 buds are left per bush. Each shoot is about 1m long. Only last year's sleeves are tied up in the spring; green shoots are not tied up. That is, it saves a lot of time and you don’t have to do the most tedious thing - the green garter. 10 shoots and 10 bunches are left on the bush. And regardless of the variety. As I understand it, all varieties belong to the same group and are similar.
Diseases and pests . Among the diseases they sometimes have is oidium. Moreover, roses serve as an indicator of its appearance. If it appears on roses, then in a couple of days it will appear on grapes. He treats it with Thiovit Jet. Last rainy year there was mildew. He had a great fight with her. I constantly watched the weather, and before the rain I treated it with Bordeaux mixture, almost every 3 days)). They also have some kind of butterfly, he called it piculari, which, penetrating into one berry, spoils the entire bunch. He fights it very environmentally. Every meter he hangs ampoules containing the scent of the female. Since the scent is everywhere, the male cannot find the female and does not mate. So the population of this butterfly is gradually decreasing. I asked if the birds were bothering me, he replied that there are so many grapes in the vicinity that they cannot cause significant damage to a particular vineyard.
Organic farming
. Almost all winegrowers in this region use penetrating fungicides, insecticides and herbicides against weeds against diseases. But our hero has abandoned chemistry, does not use herbicides and insecticides at all, and the only fungicides are sulfur and copper. 15 years ago, when he started doing this, everyone turned to his head and said stupido (you’re stupid). By the way, his father also used chemistry. But this has now given him many advantages, since he has a certificate that his grapes are environmentally friendly, and Masi herself buys grapes from him, and from 3 other winegrowers out of 200 in the area. Doesn't take it from chemists. Now those who were twisting at their temples come to him for advice.
Now I want to tell you the main components of its organic nature. Firstly, this is the formation of the pergolla. 50% of all vineyards in the region are Guyot-shaped. There the leaf is closer to the ground, not in direct sun, which means it takes longer to dry out after rain and becomes infected faster. Here the foliage is flat in direct sun, dries out faster, and has more sugar content. Even though this is Italy, it is northern, and here you still have to fight for the sun. Secondly, he does not use mineral fertilizers and plows manure into the rows every 3 years. And in the intervals between these years, he sows green manure and then plows them. In the spaces between the rows he has grass like perfect lawn. I asked if tall weeds were being planted. He says yes, but he is cutting the grass. He says that this should be done infrequently - 2 times per season, so that the grass retains moisture. In his rows near the trunks, I noticed tall weeds, but they were no higher than the knee. We would have them over our heads. That is, I noted that they don’t have too much rain and the weeds grow poorly. This is also evident from the length of the shoots, which does not exceed 1 m.
About the production of Amarone . Amarone, like Tokaj, is made from slightly dried grapes. The bunches are picked in September-October and lie in amber for 3 months and the berries dry out by 55%. This is by law, but he dries his own by 65%. On Amaron, not the entire harvest is harvested, but only half, this is also a law. When the grapes are ripe, he picks 5-6 of the best 10 bunches from the bush. And these grapes go to Amarone. After 2 weeks, the remaining 4-5 bunches are picked and they go to regular Valpolicella. During these 2 weeks, according to him, they improve their condition, as the bush is unloaded.