California Wine 101

At the start of spring, I wanted to take a more “tastebuds-on” approach to my wine studies. Despite the wine books on my nightstand that were constantly reminding me of all the reading I needed to catch up on, I decided a wine class would be the perfect way to switch things up.

For $20 per person, I could taste a few selections at one of DFW’s wine retailers (a brand I used to work at). So I purchased two tickets for a popular class uncovering Napa and California wine selections and invited a fellow wine-loving friend to make my Saturday outing complete.

Here’s what we tasted:

Titus - 2017 Napa Sauvignon Blanc | $25

LIOCO - Sonoma Chardonnay | $20
16x20 - 2016 Sonoma Chardonnay | $45

Paso Ranches - Bourbon Barrel Zinfandel | $20

Philippe-Lorraine - Napa Cabernet Sauvignon | $30

Top three faves

Peter Paul - Sonoma Pinot Noir | $30
Austin Hope - 2014 Paso Robles GSM (35% Grenache, 30% Syrah, 35%, Mourvèdre) | $55
Barnett Vineyard - 2016 Spring Mountain Napa Valley Cabernet Sauvignon | $90

Giuliana - Prosecco | $17 *tasted in the store after class

Here’s a few things we learned:

Cabernet sauvignon is the most planted grape in the world, but chardonnay is the most planted in California.
Sauvignon blanc makes a great cheese pairing because its high acidity cuts through cheese fat and oils.
California chardonnays are known for that oaky barrel taste, while chardonnays from other regions focus more the flavors of the fruits.
New Mexico is another big region in the U.S. that is known for wine.
California produces the majority (over 80%) of U.S. wine.

Tried any of these selections or taken any DFW wine classes? Share your thoughts in the comments below.