hotel rooms Sorrento The Wines of Amador

hotel kempinski LangstiniAmador County once was identified almost exclusively with zinfandel. In recent years, Amador vintners have begun producing a diverse array of varieties (see grape acreage table below*), especially those of northern Italian and southern French origin. While zinfandel, with over 1,700 acres, remains Amador's signature variety, the region's wineries also are vinifying superb examples of barbera, sangiovese, sauvignon blanc, and syrah, limited bottlings of viognier, rousanne, mourvèdre, and petite sirah, and exceptional dessert wines made from Muscat varieties and port-style wines made from zinfandel and Portuguese varieties.

Zinfandel
California's signature grape variety is also Amador County's specialty, representing over 60% (1708) of the county's 2,728 vine acres. The region's old, dry-farmed, low-yielding hillside vines, most head-trained and on their own roots, produce robust, full-bodied, spicy zinfandels with ripe blackberry and plum fruit, cedar, clove and anise spice, and, on occasion, hints of raisin and cocoa. Zinfandels from Shenandoah Valley tend to be riper and earthier than Fiddletown zins, which display brighter, more cherry-like fruit. Amador County zinfandels are versatile food wines that are especially well-matched with hearty dishes such as grilled red meats and sausages, tomato-sauce pastas, and flavorful cheeses. More on Zinfandel.

Barbera
Barbera is among Italy's most widely planted and popular red wines, especially in the northwestern region of Piemonte, where it produces superb wine from vineyards surrounding the towns of Alba and Asti. There is also a great deal of barbera in California, but most is planted in the Central Valley, where it is cultivated for blending into high-volume generic reds. However, when grown in premium regions like Amador County and cropped properly, barbera can produce a delicious red wine with lush black cherry and plum fruit, a velvety texture, and lively acidity, making it a perfect accompaniment to Italian and other Mediterranean cuisines.

Sangiovese
Sangiovese is the noble grape of Italy's famed winegrowing region of Tuscany, where it produces the red wines of Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Virtually unknown in California before the 1990s, it is now planted throughout the state. With myriad clonal variations, a propensity to crop heavily, and a tendency toward hard tannins, sangiovese must be managed carefully in both the vineyard and winery. When it is, the grape can produce lovely, medium-bodied red wines boasting complex plum, cherry, dried flower, and Asian spice aromas. Sangiovese's bright, red-fruit flavors are well-suited to herb-marinated grilled chicken and simply prepared beef and lamb dishes.

Syrah
Renowned in France's Rhône Valley and in Australia (where it's known as Shiraz), syrah is a rising star throughout California, including Amador County. In cooler regions, the grape yields wines with a firm structure and aromas of blackberry, violets, white pepper and roasting meat, while in warmer regions like Amador, the wines have a fleshier texture, riper black fruit and spice aromas, and plump, rich flavors with supple tannins. Syrah is delicious with grilled meats, steak, roast beef and lamb.

Sauvignon Blanc
A number of Amador County wineries make excellent sauvignon blanc, a crisp, zesty, medium-bodied white wine with bright citrus and melon fruit often accented with herbal tones. Because Amador is a warm growing region, its sauvignon blancs tend more toward the citrus/melon end of the spectrum, with little overt herbaceousness, and make a fine accompaniment to simply prepared seafood and poultry dishes.