Winemakers and wine professionals explain why there aren’t a lot of Italian varietals in California.
Recently I’ve been intrigued by varietals outside of the major grapes like Chardonnay and Pinot Noir. Those grapes make some damn fine wines, but after a time, your palate desires something more adventurous.
Enter Italian varietals. They are perfect for such a craving–there are thousands to choose from–Dolcetto, Nero D’Avola, Bosco are a few examples–and with them come a whole new inventory of flavors: grapey, funky, saline, floral…the list goes on.
Last week, I put together a list of everyone I know of focusing on Italian varietals on the Central Coast, Who’s Doing Italian on the Central Coast? The list is small. Under two dozen out of hundreds of wineries, which only points to how much of California is devoted to more historically established varietals like Zinfandel and Cabernet Sauvignon.
View original post 1,123 more words