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A Featured Sauvignon Blanc Article

History of Napa Wine

History of Napa Wine:

" Napa" means a land of plenty. This part of world is full of rivers, migrating birds especially waterfowls and the valley of greeneries with plenty of wildcats, elk, black bear and grizzlies. But the most precious asset of this valley is the winegrapes.The early visitors like George Calvert found the valley's wine grape productivity skill. He took the initiative to harvest wine grapes in this valley in 1836.The other main pioneers of this project were John patchett the first person to plant vineyard commercially along with Hamilton Walker Crabb,who researched with over 400 species of grape.

The wine grape revolution was further carried by Charles Krug who started the winery business in 1861 and according to the statistics there were almost 150 wineries working commercially by 1889.Some earlier wineries were Schramsberg (founded in 1862), Beringer (1876) and Inglenook (1879).As the life is not always the bed of roses, the rapid growth of wine industry faced the prices crash problem and the phylloxera - a North American species of insects gave a stunning blow to the vintners by attacking the wide areas of wine grape.

Wine Prohibition and its after effect:

The bigger threat faced by the Napa Valley's wine business in 1920, with the enactment of Prohibition. All vineyards were

Dissipated by the owners and winemakers switched to other businesses for next 14 years. Some surviving wineries were operating on Sacramental wine production. As a whole, the wine market of Napa Valley was flopped down. With the withdrawal of prohibition in 1933, the renaissance of Napa wine commenced with an era of recovery and followed by fabulous growth.

Early Vintners in Napa Valley:

The wine history of Napa Valley witnessed another turning point in early 1940; when a band of vintners meet together to share their own concepts on grape harvesting and wine marketing under a friendly atmosphere with some good food and wine. This group established an association of Napa Valley Vintners, a driving chamber of commerce devoted for the advancement of Napa wine both in the country and abroad.

Napa Wine Growers:

The grape growers of Napa Valley were not so organised before mid-70's.But things were changed in 1975 when Napa Valley growers joined their hands with the vintners to reach the common goal of advancing the Napa Wine throughout the world.

Charity:

A new face of Napa wine revealed in early 1980's when the Napa Valley auction was first time sponsored in Meadowood resort. Since then, this vintner's fraternity-sponsored Napa Valley wine and food festival has become the most successful charity wine event. Participants from different part of the world used to come here and celebrate the fest. More than $60 million fund has been raised for the benefit of health, social affairs and youth programmes.

These days' total 300 wineries are operating in Napa Valley and both the growers and vintners are implementing all the contemporary technologies blended with age-old methods.

Roles played by the Vintners to make Napa Wine popular:

The vintners are a local business group with an effective participation of more than 290 wineries, presenting the heritage of vintners and grape growers - working and wooing for the development of this wine producing region.

The vineyards have been part of the Napa Valley for over 160 years. The first vineyards was planted in 1836 and the Napa town was established in 1848,at that time there were 70,000 vineyards which enhanced to 2,00,000+ by 1860.Wines from Inglenook, Charles Krug, Beringer and others received the international fame in the late 19th century.

The original activists of Napa Valley vintner's fraternity often called themselves as a "food-loving and drinking society". They set their focus more in hospitality and marketing services of Napa wine across the world. It gives the Napa wine a unique face throughout the world.

Problems and Threats faced by the Napa Wine:

In addition to phylloxera attack and Prohibition in 1929 there were some other problems faced by the Napa wine industries; such as the after war effects on the market. That time the industry was running out of capital, human resources and raw materials. These problems were the reason behind the establishment of Vintners association in 1943.

Official Target of Vintners fraternity:

1. Commitment to the future development of Napa Valley's land, wine and society.

2. Providing a common and unified voice to uphold the interests of the vintners.

3. Meeting challenges threats more actively and invent new ideas to make Napa Wine popular.

About the Author

Abhijit Dey for http://www.buy-california-wine-online.com
Read more about Wines http://www.buy-california-wine-online.com/napawine.htm
Copyright 2006 http://www.buy-california-wine-online.com

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permalink | comments (0) Wine of the Week: Montes Alpha "M" 2005 (Chile) $80 The Montes Alpha "M" was recently dubbed "favorite red wine" at our most recent wine tasting. Not to mention that Montes Alpha "M" has gained international recognition for being an award winning, ultra-premium Chilean red wine. It's no surprise, as this is a tip top Bordeaux-style blend consisting of Cabernet Sauvignon (80%), Cabernet Franc (10%), Merlot and Petit Verdot (both pitching in 5%). This wine is full-bodi

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The Harmony between Wine and Food

The Harmony between Wine and Food

by: Dan Philipe

Wine is a social drink which should be enjoyed in the company of friends and .. food.

The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is ones intuition and curiosity that are of paramount importance.

Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine with seafood, and red wine with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.

A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wines superb qualities instead of fighting with it. Certain wines and foods have found each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.

Some tips for making good food wine choices:

Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.

Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.

Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.

High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.

So finally which wine? You could have in mind the rules above when making your selection but dont be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but thats what will make the whole experience interesting!!

About The Author

Dan Philipe

www.wines-resource.com

dan@wines-resource.com

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