The United States has been producing wine for over 300 years and is the world’s fourth largest wine producing. All 50 states produce wine, with California putting out close to 90% of all US wine and accounting for 75% of all US wine sales. New York, Washington, Oregon, Texas, and Virginia are also known as popular wine-producing states.
Most notably, dry and sweet styles of white Zinfandel have become popular worldwide, while fruit-forward Cabernet Sauvignon and Merlot from inland California has earned an envious reputation for its concentrated, dark fruit flavours. The States has also successfully implemented regional appellations, much like the French, using the American Viticultural Area (AVA) system.
But a special mention must go to Chardonnays which boast an impressive range of flavors from the expected buttered, oak overtones to the fresh, fruit flavors of apple, pear, tropical, citrus and melon, leaving a lasting palate impression. Chardonnay will pair well with poultry dishes, pork, seafood or recipes that have a heavy cream or butter base. Un-oaked Chardonnay goes well with guacamole, garlic, salads, grilled shrimp or even mild curry dishes.