Californian Wine

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The tradition of the Californian viticulture began, when missionaries from Mexico brought their wine plants to California to produce wine for the mass. However, the development of the vineyard management is due to the immigrants from Europe. They had brought their own cultivars of vine from their home continent. But although their start was successful, the Californian wine nearly would not have survived the turn of the year in the 21st century. The reason was a vine pest, which destroyed big parts of the vineyards throughout California in 1900. The attempts to restore the vineyards failed because of the prohibition, the world economic crisis and the Second World War. At the beginning of the nineties, the USA exported not even five percent of its product. But soon, the exports of wine from California increased and now, the USA is ranked among the big wine industries.


[edit] Wines

54 percent of the Californian wines are from white vines, like the Chardonnay and the Sauvignon Blanc. Among the red ones, there are the famous Zinfandel and the Cabernet-Sauvignon, but also Merlot and Pinot Noir.


[edit] Cool climate viticulture

Looking for new areas of cultivable land because of the increased demand after grapes, the “cool climate viticulture” was developed. Classical vines are now planted on colder conditions, in heights up to 700 metres. The first among these producing regions is called Monterey-County.


[edit] Wine regions

In California, there are more than 800 wine cellars. One of the most famous growing areas for wine in California is the Napa Valley. The products from this region, like Chardonnay and Cabernet Sauvignon, are among the best worldwide. Other established wineries are in Mendocino, in the Lake Counties, Santa Maria and Santa Barbara.