Drinking Wines

Although California is most popularly known for its good wine, Virginia also has a fantastic wine country. Virginia is filled with vineyards populating the scenic countryside. A state of mountains and valleys, Virginia has the perfect climate for grape and wine production.

Virginian vineyards have won numerous awards worldwide for their delicious wines, including a Best of Show award in one California competition.

Wine production in Virginia began in 1609 when the Jamestown settlers produced their first vat of wine from native grapes. Two years later, wine specialists arrived from Britain to help the new colonists establish thriving wineries.

With them, the specialists brought years of frustration. Because they brought vines from Europe, they met with successive failures. However, around 1769, a French winemaker, Estave, came to a revolutionary conclusion: the problem with the vineyards wasn’t the country, but the grapes.

European grapes could not survive in the Virginian climate. Thus, a few years later, he began producing native grapes, forming the basis for the wineries that exist today.

Since Estave’s time, the number of wineries in Virginia has increased greatly. There are now over 60 wineries throughout Virginia, the most famous area being the Shenandoah Valley.

However, there are actually six different grape-growing regions: Monticello (Central Virginia), Northern Neck - George Washington’s Birth Place (Eastern Virginia), Rocky Knob (Southwest Virginia), Eastern Shore (Northern Virginia), North Fork of Roanoke (Western Virginia) ), and Shenandoah Valley (Western Virginia).

Many wineries are actually small family-run vineyards that cater to the public. Often vineyards have an on-site bed and breakfast as well as tours and tastings. Virginia is a beautiful state to visit for a leisurely wine-tasting tour.

Most of the major wine varieties are produced somewhere in Virginia, including Chardonnay, Pinot Griggio, Cabernet Sauvignon, and Merlot. The diversity of the wines and the wineries adds to an already interesting and exciting tour.

The beautiful countryside that accompanies the vineyards is worth a visit during any trip, whether you are visiting Virginia specifically for wine tasting or for another holiday.

Despite the general assumption that the best wine produced in North America is from California, do not be fooled. Virginia has its own vibrant culture, beautiful colors, and fabulous wine in abundance. So, when you’re planning your next vacation or weekend getaway consider visiting Virginia and its wineries!

Andrew Lincoln-Croft writes on topics related to wine and travel. His articles are published at Folk Wine and A Travel To .

To the wine connoisseur, Oakville is synonymous with the magnificence and the majesty of California Cabernet Sauvignon. But for those of us who do not spend our waking hours tasting wine and researching viticulture philosophies, Oakville is just another region in the Napa Valley. To the untrained eye, Oakville is a sleepy town on Highway 29, but it has become California?s epicenter for Cabernet production.

H. W. Crabb first broke ground in Oakville in the middle of the nineteenth century. His To Kalon Vineyard marked the launching point of a storied winemaking history in Oakville, involving battles with Phylloxera and Prohibition; and its ultimate rise to excellence.

Phylloxera (pronounced: Phil ? ox ? erra) is an aphid like insect that lives its parasitic lifecycle on the rootstocks of grape vines. This menace brought many vineyards to their knees, resulting in the largest wholesale devastation of vineyards in California?s history. Crabb did not succumb to the perilous aphid; instead, he pioneered the implementation of Phylloxera resistant rootstocks. This saved To Kalon Vineyard, and laid the foundations for all Napa Valley Vineyards that followed.

These Oakville Vineyards, whose rise to prominence began in the 1950?s, utilized perfect Cabernet growing conditions to revolutionize California Wine. Warm, sunny days are the primary aspect of the Oakville microclimate that lends itself to Cabernet production. To the south of Oakville are the Yountville Mounts, which block much of the fog that creeps through the valley from the San Pablo Bay. This allows the Cabernet grapes to bask in the sun?s glory, giving rise to fruit forward, complex and balanced Cabs.

Some of the best Cabs in the world come from this historic region. And the cr?me de la cr?me of Oakville is Robert Mondavi?s Opus One. Anyone who has tasted this opulent Bordeaux blend can attest to its brilliance.

Even though Oakville enjoys an ideal climate, the soil of this region lays the foundation for premium quality Bordeaux blends and varietals. The home to the best vineyards and wineries in Oakville is affectionately known as the Oakville Bench. This name originated from the landscape of the area; located above the valley floor, but at the base of the Mayacamas Mountains. Ever since the Sonoma Volcanics blanketed Napa County with ash millions of years ago, nutrient rich sediment has been washing down from the mountains, covering the Oakville Bench. This, along with the sandy, rocky soil which naturally exists in Oakville allows for elaborate, penetrating root systems and healthy vines. These vines in turn produce grapes with unmatched flavor and intensity.

It then is then in the vintner?s hands to turn these quality building blocks into opulent world class wines. Because of their world wide recognition, Oakville wineries can attract some of the best winemakers in the world. This distinguished list includes Heidi Barrett; one of the best, if not the best female vintner in the world. Her expertise is used by Paradigm Winery to produce wines that have gained a reputation for excellence among connoisseurs.

The definition of a Paradigm is an example that serves as a pattern or model. This exemplifies the wines that Barrett and Paradigm produce. Their Estate Bottled Cabernet Sauvignon embodies the true glory of Oakville. If you get your hands on a bottle from this up and coming winery, make room in your cellar.

Some of the best wine collections in the world boast a Cabernet Sauvignon from Screaming Eagle. Located in the hills above the Oakville Bench, Screaming Eagle is the epitome of a cult winery. In fact, their 1997 Cab scored a perfect 100 from Robert Parker of Wine Enthusiast. Many wineries lay claim to perfection, but Screaming Eagle walks the walk. If you want to enjoy a wine from Screaming Eagle, get ready to empty the kid?s college fund. I have never seen any of their Cabs sold for less than one thousand dollars, and some fetch a price upwards of five thousand dollars per bottle; ouch.

Unfortunately, no one can taste Screaming Eagle wines without purchasing them. They do not have a tasting room that is open to the pubic. But many other Oakville Wineries do have tasting tours, and you could spend your entire trip to the Napa Valley in Oakville alone.

There are numerous small wineries in Oakville that have earned distinction. One of these wineries is Dolce, whose slogan is ?Liquid Gold from Napa Valley.? Their flagship wine ranked 20th in Wine Enthusiast?s ?Top 100 wines of 2003?. Visiting their beautiful winery is a pleasure that everyone should enjoy.

The true essence of Oakville Wine is found in the hearts of the winemakers. The land produces the fruit, but the vintners turn this into the wine that embodies the soul of the Napa Valley. Oakville began as paint in a bottle, and has emerged as a true masterpiece of Napa Valley viticulture. Oakville is truly a gem of the Napa Valley and should be a destination for anyone who enjoys wine.

Benjamin Bicais lives in the Napa Valley and has written several articles about Oakville.

Whether you are in the throes of a new relationship or adding a bit of magic to one, finding romance in wine country is definitely one way to turn the trick.

Finding Romance in Wine Country

If you’re looking for a great way to spend some time with the one you love, how about planning a romantic getaway weekend? Taking some time to get away with your spouse or lover can definitely strengthen your relationship, as well as allow you to have some much needed rest and relaxation. There are many different places throughout the United States that make great destinations for romance, but heading off to wine country can be one of the most beautiful trips you’ll ever take.

The wine country of Napa Valley, California, is a gorgeous part of the West Coast that makes an excellent spot for getting away from it all. The area is full of different wineries and small towns that make for great wine tours and excursions like antiquing and outdoor activities. The scenery and views of vineyards and coastal beauty are a perfect backdrop for romantic dinners, wine tastings, candlelight massages and more. Spa treatments, such as hot tub soaks, facials and other relaxing techniques mingle perfectly with the setting of the vineyards and green hills.

One of the best spots is the Wine Country Inn, located in the town of St. Helena, California. Nestled in the middle of the Napa Valley vineyard area, this inn offers wine lovers (as well as romantic lovers) a place to spend a weekend in bliss. The impeccably appointed rooms, suites and common areas help to draw you into the romantic feeling of the Napa Valley. The special packages available also offer some opportunities for romance.

The Wine Country Inn’s special occasion package has some details that can make your trip even more memorable. Arrival gifts such as a trail of rose petals to your bed (turned down, either when you arrive or after dinner), and an after dinner brownie for two along with a nightcap of port make excellent touches to your special night. Gourmet breakfasts in your room (because who doesn’t love breakfast in bed?) along with other gifts make the special occasion packages perfect for a honeymoon, anniversary or other romantic occasion.

Whether you want to have just a weekend away or weeks, a trip to wine country can make your love blossom!

Xavier Moldini is with WineriesforYou.com - a directory of wineries.

Father of California Wine Industry

?Hungarian nobleman leaves indelible mark?

Agoston Haraszthy made an impression wherever he went. After serving as a member of the Royal Hungarian Guards of Francis I, Emperor of Austria-Hungary in 1830, he was forced to flee Europe for fear of being branded a revolutionist. In 1842, he returned to Hungary and convinced his father to liquidate their considerable holdings so the entire family could immigrate to America. When they arrived in Sauk City, Wisconsin, they were among the best-capitalized immigrants of the 19th century. Along with his other entrepreneurial investments, Haraszthy began agricultural experiments and achieved considerable success in sheep raising and growing hops. Even with his considerable success, he was still disappointed at not being able to establish the high quality vineyards of his native Hungary. The tug of the western frontier pulled at the Haraszthy family, and they headed, by wagon train, to California in 1848. Agoston was the wagon master of the train, which included about sixty immigrants. Without serious incident, the wagon train arrived at Warner Hot Springs, in San Diego County. Colonel Jonathan Warner, a former militiaman who established Warner Hot Springs in 1844, apprised Haraszthy about the agriculture and the politics in the San Diego area. A scant 650 people, mainly vaqueros, Yankee sailors who had jumped ship, and a few Mormon soldiers from the Mormon Battalion populated San Diego.

Haraszthy?s family now included his wife, six children, his father and stepmother, and Thomas W. Sutherland, former U.S. Attorney for Wisconsin Territory, who was now Haraszthy?s stepbrother. The Polish immigrant purchased a plot of land adjacent to San Luis Rey Mission, and, with his sons, Attila and Arpad, first planted a large fruit orchard. He later bought 160 acres more in Mission Valley and planted peach and cherry trees sent to him from New York State. Haraszthy never ceased his investment activity as well as his interest in community politics. With Don Juan Bandini, Haraszthy set up the first regularly scheduled omnibus transit system and established a livery stable. He established a very profitable butcher shop. With other real estate speculators, he helped establish the subdivision of Middletown. Haraszthy Street existed there until the early 1960s when it was wiped from the map by the construction of Interstate 5.

When San Diego County was chartered in 1850, Haraszthy was elected the first City Marshall, while his father, Charles, was elected Magistrate and Land Commissioner. His stepbrother, Tom Sutherland, became San Diego?s first City Attorney. In 1851, he was elected to the State Assembly and resigned his other offices. While in the legislature, then meeting in Vallejo, Haraszthy succeeded in getting funding for the expansion of San Diego Harbor and the county?s first public hospital. He was the first legislator to introduce legislation to divide California into two states; North and South. Because of powerful political interest in Northern California, that bill died. All the while, Haraszthy continued searching for land more suitable for agriculture than San Diego?s subtropical desert land offered. Early in 1852, he purchased 210 acres near San Francisco?s Mission Dolores. He moved the entire family there at the end of the Assembly Session. Haraszthy?s noteworthy accomplishments didn?t stop. He introduced the ?Zinfandel? red wine grape and the ?Muscat of Alexandria? raisin grape to California. He invented an efficient gold refining process, and was founding partner in the Eureka Gold and Silver Refining Company. The firm became one of the major contract refiners for the San Francisco Mint.

Because of his reputation for fairness and honesty, Haraszthy was appointed Assayer of the Mint in 1855. He developed the first large, high-quality grape vineyard at Crystal Springs in San Mateo County. At this new ranch, Haraszthy designed and laid out a nursery and horticultural garden, which he named Los Flores. With his son?s help, he planted fruit trees and shrubs imported from the east. At about this same time, he received a shipment of six choice rooted vines and 160 cuttings from Hungary. In the shipment were two small bundles. One was the Muscat of Alexandria and the other was said to be the famous mystery grape, the Zinfandel. Today the Zinfandel is the most widely planted wine grape in California. In 1857, while visiting General Mariano Guadalupe Vallejo at the General?s Lachrima Montis estate, Haraszthy was introduced to the Sonoma Valley. This valley especially appealed to him because its weather, topography and soil were so similar to his Hungarian homeland?s high quality vineyards. In Sonoma, he established the Szeptaj Estate (Buena Vista). That Buena Vista Winery is today a state park and historical site.

In 1861, He was appointed to a California commission to improve agricultural methods and to collect vines and fruit tree stocks in Europe. During a European tour with his son, Arpad, he purchased, with his own money, 100,000 grapevines representing 1,400 varieties, along with small selected lots of planting stock for olives, almonds, pomegranates, oranges, lemons and chestnuts. When he returned, Harper & Brothers, of New York, published Haraszthy?s report, ?Grape Culture, Wines and Wine Making upon Agriculture and Horticulture. It remained the winemaking classic authority in the English language until well into the 20th century. The Haraszthy family planted vineyards for European immigrant friends and wine growers, including Charles Krug, Emile Dreser and Jacob Grundlach. In 1863, Agoston?s sons Attila and Arpad Haraszthy were married in a double ceremony to the twin daughters of General Vallejo. Later, after one of his wine cellars containing vintages of two years was destroyed by fire, Haraszthy traveled to Nicaragua where he bought a sugar plantation. There, he wife contacted yellow fever and died. Agoston Haraszthy died July 6, 1869, near his estate, Hacienda San Antonio, at Corinto, Nicaragua, while trying to cross a crocodile infested rive.. His family believed that he fell into a river while attempting to cross and was dragged away by an alligator. His body was never found.

(Alton Pryor has been a writer for magazines, newspapers, and wire services. He worked for United Press International in their Sacramento Bureau, handling both printed press as well as radio news. He traveled the state as a field editor for California Farmer Magazine for 27 years. He is now the author of 10 books, primarily on California and western history. His books can be seen at www.stagecoachpublishing.com. Readers can email him at stagecoach@surewest.net.)

Because of its proximity to the San Pablo bay, the day time temperature is moderated by wind and fog from this body of water. This makes for excellent conditions for growing Pinot Noir and Chardonnay. Subsequently, some of the best American sparkling wine producers are located in the AVA.

You do not have to be a wine expert to enjoy tasting in Carneros. But since Carneros was awarded AVA status in 1980, the number of resident wineries in has greatly increased. So with limited time and budget, which ones do you visit?

No matter how prestigious the area is, no wine is guaranteed to be good. There are so many factors that go into viticulture and winemaking, choosing a wine based solely on the region is basically a shot in the dark. The same can be said for deciding which wineries to visit on a wine tour.

When planning a wine tasting tour, consider wineries that produce the varietals you enjoy or would like to experience. For example, if you want to taste Champagne style Sparkling Wines, Domaine Carneros should be at the top of your list. This winery is owned Taittinger Champagne House. Their stunning Chateau has become a Carneros Landmark, and is among the most beautiful wineries in Napa County. Domaine also offers a thirty minute tour of their facilities, which culminates in their tasting room with spectacular views of their vineyards.

For Pinot Noir aficionados, you cannot go wrong with Acacia Winery. If you choose to visit Acacia, I would advise tasting the 2002 Beckstoffer Pinot Noir; you will not be disappointed.

If you would like to taste a wider range of varietals, visit Artesa Winery. They have produced several wines made with several different grapes that have received 90 points from major wine ratings. This, along with their winery?s recent 10 million dollar renovation has made Artesa a premier destination in Carneros.

Cline Cellars is also a pleasure to visit. Their tasting room is a restored 1850?s farmhouse, and they have a picnic site on the premises that overlooks their 350 acre vineyard. This makes Cline Cellars a great place to taste wine and enjoy your lunch.

Aside from the wine itself, other pleasing aspects of tasting experience lie in the beauty of the tasting room, winery and surrounding landscape. Although it does not take a beautiful setting to enjoy a great wine, it definitely adds to the experience.

The taster?s overall experience is by far the most important part of wine tasting. Most wineries in Carneros realize this, and offer whatever they can to make your trip more enjoyable. Many tastings will be hosted by a member of the winemaking team, so they can answer questions and explain the subtleties of the wines. Whichever wineries you visit, make sure to bring your tasting room etiquette.

First of all, it is not advisable to bring children into the tasting room. As far as the actual tasting is concerned, white wines are generally poured first, followed by reds, and finally desert wines. Within each of these, the lighter bodied wines precede fuller bodied ones. Between each wine, it is common practice to eat a cracker to cleanse your palate.

It is not necessary to finish each wine you taste; it is actually discouraged, especially if you are planning to taste many different wines. Wineries will provide jars to dispose of any excess wine. Additionally, do not feel obligated to try every wine that is offered.

If you ask for a second tasting, it is in good taste to buy a bottle of wine. It is by no means necessary to buy wine when tasting, but if you make an appointment with a smaller winery, it is customary to make a purchase.

If you are thinking about visiting the Napa Valley, Carneros is an excellent place to start your journey into what many people describe as ?heaven on earth.?

Benjamin Bicais lives in the Napa Valley and has written several articles about Napa Valley Wine Tours in Carneros.

The basics of tasting wine are relatively simple to learn. Once the fundamentals are mastered, the nuances and details can be enhanced over a lifetime. Like any other skill, tasting wine requires practice, and consistency is probably the most important factor.

One helpful strategy an aspiring wine taster can pursue is tasting with a friend that has superior knowledge. Questions can be addressed, and you will quickly become comfortable with this unnecessarily intimidating subject.

Another important strategy for a beginning wine taster is to taste several wines side-by-side that share at least one common variable. This could be the varietal, style, AVA of origin, or any combination of the three.

Tasting blind will minimize any prior opinions or stereotypes. You may be surprised to discover that less-expensive wines are more pleasing to you.

The Essentials of Tasting Wine

It is imperative that you taste in spotlessly clean glasses. The most common contaminants in unclean glasses are invisible molecules left behind by cleaning products. Even high-end restaurants can be guilty of this faux pas. It is best to thoroughly hand wash glasses with unabrasive soaps and hot water.

It is beneficial, but not necessary to use varietal-specific glasses when tasting wine. Research has shown that the shape of glasses really does make a difference in the sensory experience.

Overview of the Tasting Process

Wine tasting employs much more than just the taste buds, although they are very important. Your palate is a term for how taste buds on your tongue translate particular flavors to your brain. The palate can perceive only four basic flavors: sweetness, sourness, saltiness, and bitterness. Most of the subtle flavor components of wine are actually picked up by one’s sense of smell.

Although many of our daily perceptions are unconscious, making a concerted effort to pay attention to several things makes the tasting process more educational and rewarding. Despite the mystique that surrounds many wine experts, tasting wine can be broken into simple steps. Wine knowledge usually stems from practice and confidence, not any inherent superiority.

Of course, some people have more developed senses than others. An extreme example is Robert Parker, widely regarded as the most influential wine critic in the world. Mr. Parker’s tasting ability is derived from his natural ability to be keenly aware of his senses.

It is within the grasp of the vast majority of people to confidently differentiate varietals, styles, flavor profiles, and flaws when tasting wine. Tasting wine requires not only a grasp of your senses, but also the ability to articulate (with the proper vernacular) your thoughts about a particular wine.

Relevance of Sight in Tasting Wine

Your sense of sight will reveal a lot about a particular wine before smelling and tasting it. Immediately after pouring, check to see how clear the wine is. While haziness may simply indicate a full-bodied, unfiltered red wine, in any other style it is usually cause for concern. Wines will often taste the way that they look (an unrefined look may indicate a clumsy, unfocused wine).

Viewing the color of the edge of a wine in a glass will give you an indication of its maturity (or lack thereof). Mature, aged-worthy reds will have a deep crimson, or even brownish look. Too much brown usually means that the wine is past its prime. the rim of a white wine will generally be light yellow in youth, and and progress to an amber color with age.

After your initial visual impressions, swirl the wine in your glass. While this may be tricky at first, you will pick it up quickly. This reveals the legs. The more wine sticks to the side of a glass, the higher the alcohol content.

The Role of the Sense of Smell During Wine Tasting

As mentioned earlier, many of the subtle tastes of wine are actually perceived by your sense of smell. While there are only four perceptible tastes, there are thousands of different scents. Revealingly, sinus congestion will stop even the most experienced and accomplished wine taster in his/her tracks. Smell is perceived through the upper nose as well as through the back of the throat. Molecules of different scents are registed by the olfactory bulb in the sinuses.

Before smelling a wine, swirl the glass again to reveal the aroma. When smelling a wine, attempt to put any familiar aromas into the context of previous tastings. This is the fundamental basis for increasing your knowledge of tasting wine.

After smelling the wine, the majority of registered perceptions occur very quickly. Sense of smell is very delicate and easily overwhelmed. Smelling the same thing repeatedly becomes less and less revelatory in rapid succession. If you do not immediately pick out the array of aromas in a wine, relax for a minute or two, then try again.

The Actual Tasting Begins

After experiencing the aroma of a wine, it is logically time to taste. Swirl the wine once more, and then swallow a small sip. After your initial impression, take a slightly larger sip and make an effort to coat your entire mouth. This is called, chewing the wine. Before swallowing, aerate the wine in your mouth. While this makes a slightly strange sound, the enhanced flavors and aromas that are released are more than worth it.

Another important component in the tasting process is touch, or how the wine feels in your mouth. Major variables to be aware of are the body of the wine, serving temperature, and astringency. The body of a wine includes the depth of flavor and alcohol content. If these components are underrepresented, a wine will taste dilluted.

Serving temperature is an important variable that mainly hinges on the varietal(s) that compose a particular wine. A crisp Sauvignon Blanc will taste flat at room temperature, and should be chilled. On the contrary, a well-aged Cabernet Sauvignon will not reveal its true complexity when served too cold. The incorrect serving temperature for a wine will adversely affect both the aroma and flavor.

Astringency is basically a synonym for bitterness, and is caused by excessive or unmellowed tannins. Great red wines often taste astringent in their youth, but develop into opulent masterpieces when mature.

I hope that you believe that proper wine tasting skills are within your reach; because they certainly are. Mankind’s ancient enjoyment of wine is largely derived from the fact that our senses, feelings, and preferences are the basic components of what makes us human.

Benjamin Bicais lives in the Napa Valley and is the webmaster of http://www.california-wine-tours-and-accessories.com

The history of wine consumption in America has been frought with starts, stops, and inconsistencies. The American population has always had a love-hate relationship with alcohol. Historic prohibitionist attitudes amongst much of the American population have blurred the line between moderate wine consumption and detrimental alcoholism. As a result, regular, moderate consumption of wine by the American public continues to face ideological and legal impediments.

The History of Wine Consumption During the Colonial Years

Since its origins, the history of wine consumption in America has been both encouraged and despised by different demographic groups. Spanish missionaries produced the earliest New World wine during the early 17th Century. Shortly thereafter, French immigrants began to cultivate grapes in the Hudson River Valley. They made wine, juice, and preserves.

The early history of wine consumption in America was dominated by immigrants whom were primarily Catholic, and of Central or Southern European descent. The bulk of wine-drinking immigrants came from the wine loving nations of France, Italy, Germany, and Spain. They descended from cultural traditions that valued social wine consumption with the evening meal.

The aforementioned wine drinkers were counterbalanced by immigrants from Northern Europe. Many held Puritan belief systems that discouraged or banned alcohol consumption of any kind. The nativist movements of the early 18th Century cast suspician on immigrant groups that retained Old World customs and did not entirely assimilate into American society.

Wine consumption was a lightning rod for these discriminatory points of view. Although not accurate, alcoholism was seen as a problem only associated with certain ethnic groups that enjoyed wine. Whiskey and beer was the actual source of vast majority of problematic inebriation. Nonetheless, early prohibitionist forces were very effective at linking wine to the ills of American society.

History of Wine Consumption During the 19th Century

In the 1830s, Americans consumed massive amounts of whiskey and beer. Alcoholism was extremely widespread and was affecting the stability of the American family. Husbands spent time in the saloons instead of with their families, and rampant drunkedness increased instances of philandering and crime.

Ironically, as Prohibitionist fervor gained national momentum in the nineteenth century, the American wine industry boomed. From 1860-1880, Phylloxera devastated the vineyards of France. California wine production greatly increased to fill the international void. Huge tracts of vineyards were planted in Southern California to satisfy the international demand for wine. However, most of this production was exported and it did not have a major impact on the history of wine consumption in America.

By the mid-1880s, European wine production rebounded, causing a glut of American wine. To make matters worse, Pierce’s Disease and Phylloxera simultaneously struck Southern California’s vineyards. Rising population and real estate values in the Los Angeles Basin was the last nail in the coffin of extensive viticulture in the region. With Prohibitionist attitudes constantly gaining momentum, American demand for wine was insufficient to make up for the loss of the much larger European market.

History of Wine During the Prohibition Years

In response to the massive outcry of many Americans against alcohol consumption, Congress passed the 18th Amendment in 1917. It banned the commercial production and sale of alcohol in America. The Volstead Act was ratified in 1920 and expounded on the actual implementation of Prohibition. It also mandated several loopholes in alcohol production and consumption. Physicians could prescribe alcohol and it could be consumed for religious purposes. Additionally, a head of household was legally allowed to produce 200 gallons of wine a year for personal use. This was largely a concession to the significant Italian-American electorate.

Because of the Volstead Act, American wine consumption actually increased during Prohibition. The traditional American alcoholic beverages of beer and distilled spirits were illegal to produce and sell from 1920-1933. As a result, regions like Lodi saw a massive increase in demand for grapes used for home winemaking.

Prohibition did not curtail the American apetite for alcohol, it merely destroyed the legal framework that governed alcohol sales. Due to the inaccessibility of alcohol, the use of other drugs, including cocaine and marijauna greatly increased. Additionally, the government lost a major source of revenue from taxing alcohol as organize crime took over the means of production and distribution. The American public became increasingly dissolutioned with the government’s stubborn attempt to attain the impossible.

The 21st Amendment: Repeal of Prohibition

After a decade of the noble experiment, Congress passed the 21st Amendment. It ended national Prohibition and transferred the authority to allow or ban production and sale of alcohol to individual states. Many states relegated this authority to the county level. Counties in some states prohibit alcohol to this day. The history of wine production and sales since the repeal of Prohibition has been governed by the 21st Amendment, not the free trade mandates of the U.S. Constitution.

Because every state has the power to make their own laws regarding wine sales, it has effectively made commercial wine distribution a convoluted mess. Marketing wine in the U.S. continues to be a difficult and frustrating task, especially for smaller wineries.

The effects of the 21st Amendment have had a major impact on the history of wine consumption in the U.S. during the 20th and 21st Centuries. Its legacy is a tangle of state and county laws that regulate the production and sale of wine.

The Fortified Wine Years

Immediately after the repeal of Prohibition, wine consumption dropped as Americans had renewed access to spirits and beer. From the repeal of Prohibition to the late 1950s, high-alcohol dessert and fortified wines dominated the market. These were the darkest days of the history of wine production and consumption. Many fortified wines were produced and sold extremely cheaply, and catered to the misery market. Winos drank these overly alcoholic concoctions becauses they were the cheapest way to get drunk. In the quest for short-term profits, unscrupulous producers stamped a black mark on the history of wine in America.

From 1934 to the early 1950s, immigrant families consumed the majority of table wines. Unfortunately, many of their offspring did not follow their parents traditional drink choices and began consuming beer and cocktails as they assimilated into American society. Table wine was a mysterious beverage to most Americans and was associated with high-society and recent arrivals from Southern and Central Europe.

The Jug Wine Years

America’s taste for non-fortified wines finally began to develop in the early 1960s. The majority of these new wine drinkers were young, well-traveled, and relatively affluent. As the Baby Boom generation came of age, the ranks of wine drinkers increased. Even still, the majority of consumers bought simple, sweet wines.

The early 1980s saw the height of the frenzy to promote and sell inexpensive wines to the American public. The White Zinfandel rage was and continues to be a major part of the market. Total American wine consumption reached an all-time high due to a massive influx of capital and advertising. Despite predictions of continued increases, it did not materialize.

At the same time, overall alcohol consumption decreased in the United States during the 1980s. The anti-drug and alcohol movement justifyably discouraged dangerous levels of drug and alcohol ingestion. Unfortunately, extremists in the movement also attacked the history of wine consumption in America. Zero-tolerance attitudes portrayed moderate wine consumption as not only hazardous to the individual, but also as detrimental to the entire population.

The Renaissance Years

In the late 1980s, jug wine consumption fell sharply. American tastes were changing, and the market began to demand wines with defined characteristics. Mike Benziger’s Glen Ellen Winery entered the void, creating the hugely popular fighting varietals genre. These wines bridged the gap between the generic production of the past, and the boutique wineries of the following decade.

Much of America’s current interest in quality wine stems from a 1991 60 Minutes Program that examined the health benefits of moderate wine consumption. The French Paradox is the fact that the French consume fatty foods, significant red wine, and have a very low incidence of heart disease. This news had a major impact on American wine consumption, especially in aging, affluent demographic groups.

The Future…Factors to Consider

As American society becomes increasingly more fast-paced and hectic, fewer families are sitting down together for dinner. This is not a positive sign for American wine consumption as few people open up a bottle of wine to drink with their drive-thru or take-out dinners.

Wine enjoyment is symtomatic of relaxation, and these days American society is anything but relaxed. The history of wine is also synonymous with stable family relationships, and the divorce rate in the U.S. is currently about 50%.

Furthermore, wine is a complicated subject that generally requires a certain amount of leisure time and money to become a true adherent. Additionally, wine has an unflattering image amongst many American alcohol consumers who prefer beer or liquor. In my opinion, there are limits to how large the quality wine market can increase.

On a more positive note, the American population is aging, and older, more affluent people tend to enjoy wine more than other demographic groups. Hopefully they will pass their appreciation of wine to the next generation.

In many ways, the history of wine consumption in the U.S. is a microcosm of both the positives and negatives that have come with the innate American experience. Studying the history of wine consumption in the U.S. illuminates the political, cultural, religious, and racial diversity that has made the nation what it is today.

America has a relatively small but growing population of wine-lovers. Although the number of regular wine drinkers are far from being a majority, they will continue to grow as the population ages. Future trends will probably include an increase in consumption of quality varietals grown in specific, terroir-driven locations.

Benjamin Bicais lives in the Napa Valley and is the webmaster of http://www.california-wine-tours-and-accessories.com

Correct wine etiquette makes the tasting experience much more enjoyable. Like most interests, there is a set of protocol that most wine lovers adhere to. Good taste dictates that tasting at wineries, ordering wine at restaurants, and hosting a dinner party all require certain formalities.

Tasting Room Etiquette

In a winery’s tasting room, white wines are generally tasted first, followed by reds, and then dessert wines. Within these categories, lighter-bodied wines preceed fuller-bodied ones. Water and crackers may be offered to cleanse the palate between each wine. Correct wine etiquette does not dictate that you must finish every glass. Winery tasting rooms provide jars to dispose of excess wine. Do not feel that you need to sample every wine offered- taste what appeals to you.

If you ask for a second tasting of a particular wine, it is in good taste to buy a bottle. Many wineries charge tasting fees which are generally applied to any purchase. It is not mandatory that you buy wine; purchase only what you desire. That being said, if you have made an appointment at a small winery, it is in good taste to make a purchase. Proper wine etiquette dictates that you not bring children to a tasting room.

General Restaurant Wine Etiquette

Wine service at a nice restaurant can be an unneccessarily difficult ordeal. The following tips will allow you to follow the customs of wine service with ease and confidence.

When choosing a wine from a restaurant’s wine list, the main goal is to accomplish a suitable pairing with the entrees of your party. If the food orders are too different to generalize with one wine, consider purchasing splits or ordering by the glass. Waiters and sommeliers are there to answer your questions, but availing yourself to their services and advice will be much more beneficial if your questions are relatively specific.

For example, don’t ask the sommelier, What goes well with a rack of lamb? Rather, ask, I’d like to balance the spiciness of the lamb with a full-bodied, Syrah-based Rhone. Do you have any favorites? Your effort will be appreciated and service and interaction will be more seamless. I guarentee you will be more pleased with the outcome.

After ordering, the waiter/sommelier will retrieve your selection, and then present it, label forward, to the host of the party. This is merely to verify it is the correct wine. The cork is removed and placed on the table. Unless it is clearly tainted, (the waiter/sommelier should notice if it is) do not touch or smell it, as it means nothing.

A small amount will then be poured for the host. Swirl the wine in the glass, smell, then taste. This is to make sure the wine is not spoiled and is not an opportunity to send back a sound wine that you are not crazy about. After approval, the wine will be poured clockwise to the right, ladies first. The host’s glass will be topped last.

Corkage Etiquette

It is increasingly customary in many parts of the country for restaurants to extend corkage policies for patrons whom wish to bring their own wine. However, this is not the case everywhere, (especially on the East Coast), and proper wine etiquette dictates that several things should be kept in mind.

Always call the restaurant in advance to verify that corkage is allowed. Also ask what the fee is to avoid any surprises. In my experience, very few restaurants charge over $20 as a corkage fee. Some restaurants will waive this fee if an additional bottle is purchased from the wine list, but do not assume that this is always the case.

Wine brought to a restaurant should be relatively unique or rare, and definitely should not appear on the restaurant’s wine list. After the waiter/sommelier opens and pours the contents, proper wine etiquette dictates that you offer them a taste. Following these guidelines will ensure that both you and the restaurant staff are happy.

The Duty of the Host at Dinner Parties

The duty of the host toward his/her guests is one of the most ancient and enduring forms of etiquette in human civilization. When serving wine, making sure that your guests are comfortable with the process should be your paramount concern.

Before serving, always allow wine time to breathe at room temperature. Never pour wine for guests immediately after opening. It is the host’s responsibility to discreetly ensure that the wine is sound and unspoiled. This should be done away from company, and a small amount should be sampled.

Always serve wine to your guests in clean, spotless glasses. This may seem obvious, but it is a very mistake. Additionally, if more than one wine is served, make sure that they are poured in a logical progression.

Especially with older wines, be aware that there may be a significant amount of sediment at the bottom of the bottle. Keep this in mind when deciding the portion given to each guest. Avoid the embarrassing instance of the last person receiving an unacceptable amount of solids in their glass. If this is a concern with a particular bottle, refrain from pouring the last half glass.

It may be necessary or beneficial to decant a wine to either remove sediment or to expose it to oxygen. Be cautious with this practice, as older wines may quickly fade if left in a decanter for too long.

Wine enjoyment should be an enjoyable and unintimidating process. With these tips in mind, you are prepared for the majority of social situations that involve wine.

Benjamin Bicais lives in the Napa Valley and is the webmaster of http://www.california-wine-tours-and-accessories.com

Amador County is a pleasing alternative to the crowds and high prices of Napa Valley. Located in the foothills of California?s Sierra Nevada Mountains, Amador County has much to offer. The rural roads, mountain air, and beautiful scenery make it the perfect setting for a California Wine Tour.

Most wineries offer complimentary wine tasting. An added bonus: the wines are much cheaper than those you?ll find for sale in Napa. You can sample a variety of great wines and you?ll be able to afford to bring some bottles of wine home to enjoy later.

Amador County has a high percentage of old Zinfandel vines. Some of the Zinfandel vineyards are more than 125 years old. These old Zinfandel vines produce intense flavors, allowing wine makers to make the outstanding Zinfandel for which the area is famous. Amador is recognized for its world class Zinfandel, but you will find many other varietals being produced here as well.

More than 35 wineries have wine tasting rooms in Amador. The majority of Amador wineries are located in the northern part of the county in the Shenandoah Valley near the small town of Plymouth. As you turn onto Shenandoah Road from Plymouth, the first winery you come to is Young?s Vineyard. This winery offers premium red wines in a lovely setting. Every wine we taste here is wonderful. It?s definitely worth a stop.

Vino Noceto, also on Shenandoah Road, is the place to go if you enjoy Sangiovese. This winery specializes in Sangiovese. Sweet wine lovers will like their Moscato Frivolo, a light Muscat.

Turn onto Steiner Road, where many more wineries are located. Renwood Winery is a must stop for Zinfandel lovers. Their award winning Zinfandel will please even the most discriminating Zin enthusiast. Amador Foothill Winery is a small family winery with wonderful Sauvignon Blanc, Syrah, and Barbera. The owner is usually serving the wine and is both friendly and knowledgeable.

If you pack your own lunch, Deaver Vineyards (next door to Renwood) is a lovely place to have a picnic. This winery has an expansive lawn area, a small lake, and picnic tables scattered under the trees. After enjoying your lunch, you can wander into the tasting room and sample some of their outstanding California style Port.

Story Winery on Bell Road would be another choice for a picnic. This winery provides a breathtaking view of the Consumnes River Canyon. Story is also known for their great Zinfandels and friendly staff.

The Bistro at Villa Toscano (back on Shenandoah Road) has scrumptious salads, sandwiches, and soups for sale. The lovely Tuscan style winery has tables outside where you can enjoy the fountains and vineyard views as you enjoy your lunch. Villa Toscano has wonderful Barbera and Old Vine Zinfandel. There?s always barrel tasting with futures available for sale. The gift shop has unique and tasteful home d?cor items as well.

When the wineries have closed for the day, there?s a new restaurant called Taste located in downtown Plymouth. This small restaurant, opened only for dinner on Thursdays-Mondays, offers fine dining that is both tasty and creative. Reservations are recommended, (209) 245-3463. This restaurant is owned by Mark and Tracey Barkner, former owners of the St. George Hotel in Volcano. The opening of Taste was eagerly anticipated and has been a popular dining choice since its opening.

If you?re lucky enough to spend more than a day in Amador County, you might want to explore some of the other things to do. Possibilities include hiking, horseback riding, golf, water sports, white water rafting, boating, fishing, snow skiing, golf panning, cave exploration, and antique shopping.

Amador County Wine Country has wine tasting opportunities and much more. Plan a visit soon to one of California?s great wine regions.

Kathy Howe and her husband, Steve Howe, spend much of their free time enjoying and tasting wine. Their interest in wine is reflected in their Web Site, http://www.cheers2wine.com - a comprehensive guide to the California Wine Country.

The Napa Valley is world renowned for producing award winning wines. Because of its unique geography, Napa County is split up into specific regions, denoted by the term AVA (American Viticulture Area).

These individual regions are separated based on the inherent characteristics of the land and climate. There are numerous subtleties which can make one AVA best suited for Cab and another Chardonnay.

In 1850, Thomas Rutherford recognized the subtleties of an unproven plot of land that resembled Bordeaux. He subsequently planted the first vines in what was destined to become the Rutherford AVA. Rutherford?s storied history has laid the foundations for the Napa Valley to become a world leader in wine production.

When Phylloxera infested the Napa Valley in the late nineteenth century, Frenchman Georges de Latour was on the front lines in the battle for the survival of Napa?s vineyards. de Latour became the first person to import Phylloxera resistant root stocks for his Rutherford vineyard. This was a crucial event in Napa Valley?s history, and laid the foundation for a prosperous viticulture future.

Pronounced (Phil ? Ox ?Erra), this Aphid like insect lives its parasitic lifecycle on vine root stocks. Its introduction marked the largest whole-sale destruction of vineyards in California?s history. De Latour?s import of root stocks that were not susceptible to Phylloxera effectively saved the Napa Valley, and propelled De Latour into the annals of history.

In addition, De Latour founded Inglenook winery, which helped the Napa Valley gain world wide recognition. Inglenook was the first winery to consistently win gold medals for their Rutherford Cabernet Sauvignon. Many experts still think the 1941 Inglenook Cabernet Sauvignon is the best wine ever produced in the Napa Valley. But even more important, De Latour brought over a young Frenchman named Andre Tchelistcheff. As De Latour?s prot?g?, Tchelistcheff became a legend himself, elevating Rutherford into uncharted territory.

Tchelistcheff brought new world viticulture and winemaking techniques that revolutionized Napa Valley wine. It was Tchelistcheff who coined the term ?Rutherford Dust,? and to many this ?dust? represents the manifestation of excellence. Before his untimely passing, Tchelistcheff said ?It takes Rutherford dust to grow great Cabernet.? Although other AVAs successfully grow Cab, Rutherford is by far the premier Cab producing region of the Napa Valley.

The most important aspect of the Rutherford AVA is their ?dust.? Synonymous with soil, Rutherford?s ?dust? is as unique as the wine produced from this AVA. The cr?me de la cr?me of Rutherford wine comes from a narrow strip of land between the western mountains and the valley floor. This area is affectionately known as the Rutherford Bench, and vineyards in this area produce grapes with unmatched flavor and intensity.

The intensity of Rutherford?s grapes provides a challenge to even the most skilled winemakers. But Caymus Vineyards has mastered the equation for producing award winning Cabs. As one of the prominent wineries in Rutherford, Caymus Vineyards leads the way in Cabernet production. Caymus? 1990 Special Selection Cabernet Sauvignon was voted ?Wine of the Year? in 1994 by Wine Spectator. This was just one of many awards and accolades that this Rutherford winery has enjoyed over the years, making Caymus Vineyard?s wine some of the most sought after in the Napa Valley.

It is more than just Rutherford?s ?dust? that makes this region perfect for producing world class Cabs. The warm day-time temperature dries and heats the soil, leading to grapes with more concentrated flavors and more developed tannins. This contributes to the complexity of the Rutherford Cab, but may be overpowering if consumed to young. The young, tannic Rutherford Cab can be softened over time, unveiling the true nature the winemakers intended.

Wine embodies the heart and soul of the winemaker. Consequently, it takes more than perfect growing conditions to produce premium quality wines, the experience and expertise of the winemaker is just as important. Because of the fruit that Rutherford Vineyards produce, many of the world?s premier winemakers are drawn to this historic region. Many vintners come to Rutherford to follow in the footsteps of Napa Valley legend Andre Tchelistcheff.

The effects of Tchelistcheff are still being felt through the techniques he implemented at Beaulieu Vineyards. As Rutherford?s flagship winery, BV continues to build on its storied history by producing award winning Reserve Cabs. Their latest Reserve Cab received 92 points from Wine Spectator. Along with producing premium quality wines, BV boasts one of the best tasting rooms in the Napa Valley. This makes the experience of tasting their opulent wines even better.

The Rutherford AVA has more to offer than historic vineyards and wineries. The smaller wineries provide a more personal, intimate experience than their larger, more commercial counterparts. Along with this, some of the small, family owned wineries produce some of the best wine from Rutherford. Rutherford Grove Winery and Sullivan Vineyards were voted in the ?top five small wineries to visit in the Napa Valley? by the Wall Street Journal.

The combination of vibrant wines and beautiful tasting rooms, make Rutherford one of the premier destinations among wine connoisseurs. Although it is just one of the many AVAs in the Napa Valley, you could spend your entire trip in this historic region. For anymore visiting Napa, visiting Rutherford is a must.

Benjamin Bicais lives in the Napa Valley and has written several articles about Rutherford.