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Once you get past the budget deficit, the war in Iraq and the fact that McDonald’s stops serving McGriddles after 11am, you’ll find that there is a lot to be proud of when it comes to this country. However our wines may not be the first thing to come to mind.
It’s not that we are surprised when we have good wine from the U.S., we know that there are quality producers out there. It’s just that the old world has had a huge head start and in many ways we are still finding our stride. But being young and hungry has worked for us. We’re willing to experiment and take risks – but also, to learn and build from those who have a little more experience (say the French). It’s not surprising to see the U.S. section on many restaurants’ wine list expanding. The U.S. is starting to earn street cred, and it’s wines like these that are paving the way.
2004 Peter Michael Winery, Sauvignon Blanc L'Apres Midi Vineyard, Sonoma, USA
This wine single-handedly rekindled our love for Sauvignon Blanc. Made using native yeasts and aged sur lies for 9 months, this wine has a depth and complexity that is alluring and gripping. The pronounced aromas of citrus, grapefruit and grass are complimented by hints of minerality, apricot and spice. The high concentration of fruit and long length make this a truly excellent wine.
2001 Turley White Coat, San Luis Obispo, USA
This white wine, a blend of Viognier and Roussanne grapes, is rich and bold. Concentrated notes of ripe white peach and apricot are balanced with enough acidity to carry the full body of this wine. This wine was luscious and powerful – a dangerously delicious combination.
2001 Schneider Cabernet Franc, Long Island, USA
We didn’t just include this wine because we wanted some home team representation. Ok, so maybe that may have influenced us a little, but this wine did not get a free pass. In a blind tasting this wine captured us immediately with its unique combination of blackberry, cedar and lead pencil aromas.
While we still have a long way to go, wines like these are changing perceptions of what American wines can and should be. Forget the notion of high alcohol fruit bombs, these wines have personality, structure and balance – perhaps a few traits we could use on Capitol Hill.
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Was this post written in 1990? I think we are way past the story that American wines can hold their own with the French or any of the old world producers. Given the advances in wine producing and the ambitions of producers in California, Washington, Oregon and even New York it's hard to find a bad bottle of US wine. If your looking for a story on wine regions beginning to produce wines worthy of comparison with France then check out Argentina and Chile.
I thought McD stops serving breakfast at 1030?
Yeah Mcdonald's moved the time to stop serving breakfast up. I don't understand why they don't serve Mcgriddles all day long. That shit is awesome. Is there a conspiracy that says you must never eat sausage in the afternoon or night? I mean they only serve that shit for breakfast! WHY??? it's like life's mysteries.
Typical. New York discovers California wines are good about 4 decades late. But whatever. It is actually quite easy to find a bad bottle of US wine, as I learned at Christmastime when my spinster aunt from Arlington VA sent me three bottles of Virgninian wine. SHUDDER. I've opend two of the three bottles so far, I'm waiting to open the Appalaichian wine for a really special occasion. Really unbalanced, overpriced wines. I'd honestly prefer two buck Chuck.
Anyway, the problem with most Californian wines is that it's hard to find good values. For price points under $50 or $60, the stuff just doesn't compare to foriegn wines. Pay more and YOWZA! (Though one of my all time faves is Edna Valley Chardonnay, a creamy chard that retails for about $20).
"still finding our stride"..
"Learn and build from those who have more experience (say the french)"
I guess you never heard about the Paris Wine tasting in 1976? The one where American wines beat french wines when tasted by French Judges?
Tim, I know quite well about the Paris Wine Tasting and I'm not trying to insinuate that we have never produced great wines. The reality is while we (USA) have had a great degree of success in the world of wine in the latter half of the 20th century we are still the youngins' in terms of experience. I've had many great wines from the USA and we continue to innovate and have great success. Please don't miss the point, the purpose was not to knock our wines but rather to highlight the ones that have illustrated the progress that we have made.
Please. Schneider's Cab Franc is a poor representative for NY's wine industry (or maybe the most appropriate one?). Unnatural yeast, carbonic maceration...that Cab Franc is to real wine as Slice is to Orange Juice.