So full disclosure, I'm not a native of California (although by some accounts I should be counted as such), but I've lived here for the past twenty two years....so I am partial to big, robust, mighty wines from Napa and Sonoma.
For the record, this is the superior comparison in the wine industry, largely because Bordeaux and Napa are the two noted wine regions in the world today and both focus on exactly the same type of grapes.
Wine Cellars
The differences are vast in the middle of the wines themselves though, largely because of the conditions that they are grown and produced in. To start weather is a vital concern in France as their grapes can, in some years, struggle to reach full ripeness because of inopportune cold spells in the summer. In Napa, there is no such cause for concern. The summers are almost always hot while the day and mild at night, exquisite ripening conditions for grapes like Cabernet Sauvignon.
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Customer Reviews
*** Product Information and Prices Stored: Jun 17, 2012 06:45:06
All of this is not to say that colder weather makes for bad wine, in fact far from it. Many people, myself included, believe that grapes which need to work harder to ripen often carry more intense flavors because they grow in small quantities as well as in smaller bunches.
The biggest unlikeness in the middle of the two regions is tradition. In many parts of France winemaking has not changed much, if at all in the 1,600 years wine has been being made there. Often Americans are shocked by their wine tasting experiences in France because they arrive to find an old musty, dirty wine cellar that is producing some of the many wine they have ever had the occasion to taste. They are also shocked when they find that tasting often comes directly from the barrel, with any unused wine being poured back into the barrel.
Compare this type of picture to what you can find in Napa where wineries have state of the art facilities. I do find it arresting that maybe the most costly facility in Napa, Vineyard 29, has spent so much money in order to furnish wine in the most historic way possible. Their goal is to have a wine made without pumps, totally gravity driven....which despite all this technology is amazingly similar to what the French winemakers furnish on a every year basis in their antiquated facilities.
Add it all up, which wines do I prefer? Simple, depends on what I am eating. truly I do enjoy a great Bordeaux, especially when paired well with food, while I find it hard to believe that anything tastes good with a piece of grilled meat then a great California Cabernet Sauvignon.
Who Makes better Wine - California Or France?
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