Vine Facts

There are over 10,000 species of grapes, but the principal grape species used in winemaking around the world is the European Vitis vinifera, which probably originated in the Mediterranean area and Western Asia.  In the United States the eastern "fox grape" species, Vitis labrusca, is often used for wine making.

The first Old World vitis vinifera grapes were cultivated in California by Spanish monks who established a series of monasteries along the coasts.  Father Junipero Serra planted vines at Mission San Diego in 1769, and harvested and pressed the grapes in 1772, marking California's first vintage.

How many grapes does it take to make wine?  (these numbers can vary substantially depending on a number of variables)

• 1 grape cluster = 1 glass
• 75 grapes = 1 cluster
• 4 clusters = 1 bottle
• 40 clusters = 1 vine
• 1 vine = 10 bottles
• 1200 clusters = 1 barrel
• 1 barrel = 60 gallons
• 60 gallons = 25 cases
• 1 ton = 2 barrels
• 1 acre = 2 to 5 tons
• 5 tons = 332 cases

Grape vines are deciduous, and go dormant during the winter months.

"Brix" is the term used to designate the percentage of sugar in the grapes before fermentation. For example, 23° brix will be converted by yeast to 12.5% alcohol, more or less, depending on the conversion efficiency of the strain of yeast used.

Grapevines cannot reproduce reliably from seed. To cultivate a particular grape variety, grafting (a plant version of cloning) is used.

A crop of newly planted grape vines takes three to five years to grow before it can be harvested for grapes of a quality suitable for fine wine.

Wine Facts

The most popular corkscrew, the wing-type, is cheap and easy to use, but it frequently mangles corks and leaves small pieces of cork in your wine. It also tends to pull out just the middle of an old, dry cork. Far superior are the Screwpull, which is also easy to use, and the waiter’s corkscrew, which requires just a little know-how to use effectively. No matter what type you use, you should also have a two-pronged (Ah-So) device to remove problem corks.

Wine is often called the nectar of the gods, but Sangiovese is the only grape named after a god. Sangiovese means “blood of Jove.”

Wine has so many organic chemical compounds it is considered more complex than blood serum.

Important food and wine pairing rule:

Red wines are red because fermentation extracts color from the grape skins. White wines are not fermented with the skins present.

Since wine tasting is essentially wine smelling, women tend to be better wine testers because women, particularly of reproductive ages, have a better sense of smell than men.

Serving temperatures should be lower for white (45-50 degrees Fahrenheit) than for red wines (50-60 degrees Fahrenheit).  Most Americans drink red wine and “room temperature”, which is much too warm to enjoy the optimum flavor of red wine.

Not all wines improve with time. In fact, a vast majority of wines produced are ready to drink and do not have much potential for aging. Only a rare few will last longer than a decade.

Contrary to traditional belief, smelling the cork reveals little about the wine. Instead, if a server or sommelier hands you a cork, you should look for the date and other identifying information (inexpensive wine won’t have these features). Additionally, look for mold, drying, cracking, or breaks in the cork.

A wine that has a musty smell, similar to wet cardboard or mold, may mean that the bottle is “corked” (the bottle has a contaminated cork).

With age, red wines tend to lose color and will eventually end up a sort of brick red, and may even lose all color. On the other hand, white wines gain color, becoming golden and eventually brown-yellow.

Red wines are red because fermentation extracts color from the grape skins. White wines are not fermented with the skins present.

Since wine tasting is essentially wine smelling, women tend to be better wine testers because women, particularly of reproductive ages, have a better sense of smell than men.

Serving temperatures should be lower for white (45-50 degrees Fahrenheit) than for red wines (50-60 degrees Fahrenheit).  Most Americans drink red wine and “room temperature”, which is much too warm to enjoy the optimum flavor of red wine.

Not all wines improve with time. In fact, a vast majority of wines produced are ready to drink and do not have much potential for aging. Only a rare few will last longer than a decade.

Contrary to traditional belief, smelling the cork reveals little about the wine. Instead, if a server or sommelier hands you a cork, you should look for the date and other identifying information (inexpensive wine won’t have these features). Additionally, look for mold, drying, cracking, or breaks in the cork.

A wine that has a musty smell, similar to wet cardboard or mold, may mean that the bottle is “corked” (the bottle has a contaminated cork).

With age, red wines tend to lose color and will eventually end up a sort of brick red, and may even lose all color. On the other hand, white wines gain color, becoming golden and eventually brown-yellow.

Varietals

Most wine produced in the United States is typically named after  the predominate grape that it's made from, referred to as the varietal.  In the United States, at least 75% of the wine must come from the grape variety named on the label.  When wine is made from a blend of different varietals, U.S. wineries often give it a name that something other than a grape variety - Triage or Red Truck or Meditation for example.

In Europe, rather than using varietal names, wines are typically named after the region, district or village that they come from - Champaign, Bordeaux, Chianti for example.  The names of wine in Europe are often strictly regulated by law, and can indicate the varietals allowed to be used in the wine and even the quality of the wine.

In California, many of the popular European varietals are grown.  Climate and other growing conditions have a very profound impact on what varietals can be grown successfully and made into fine wine.  In Southern California, and in San Diego County specifically, the hot days, cool nights and coastal influences restrict what can be grown effectively.  Pinot Noir and Chardonnay, for example, are not ideal varietals for growing in the Ramona AVA, however, some local vineyards do cultivate these grapes here.

While vineyard owners are still experimenting to find the most ideal varietals to grow in our area, the most successful varietals for Ramona are typically warm weather grapes.  While not including every varietal that is grown in the Ramona AVA, the following is a list of some of the most successful grapes in our area:

Reds

Aglianico - a "black grape" originating from Greece, typically associated with southern Italy.  Full bodied with firm tannins and high acidity, making this a wine that has aging potential.  In Ramona, it is anticipated to be used as a blending wine.

Barbera - a red Italian wine grape variety that is the third most planted red grape variety in Italy (after Sangiovese and Montepulciano).  Known for deep color, low tannins and high level of acids.  Known for producing high yields in the vineyard.

Cabernet Sauvignon -  of French origin, it is the second most widely grown varietal in the world.  It is a crossing of the Cabernet Franc and Sauvignon Blanc varietals during the 17th century.  It is strongly influenced by warmth, and tends to ripen too early in warmer climates like ours.  Nevertheless, it thrives in our area and makes very drinkable wine.

Cabernet Franc - is another major red grape varietal worldwide.  It is French In its origin.  It tends to produce lighter wines than Cabernet Sauvignon.  

Cabernet Franc thrives in sandy soils like we have in our area, producing a more full bodied wine.

Grenache - believed to be of Spanish origin, it is one of the most widely planted red wine varietals in the world.  It tends to ripen late, so requires hot, dry conditions such as those here in Ramona.  It is generally spicy, berry flavored and soft on the palate.  Grenache is often used for blending to add body and sweetness to wine.  It is also used to make rose.

Merlot - is a French varietal, but is one of the most widely grown grapes in the world.  Merlot is considered to generally have a "softer" quality than other French varietals.  It generally does better in cooler climates, but seems to thrive here in the Ramona AVA.  The hot climate here results in early ripening of this grape, resulting in a lighter wine than the same grape produces in Northern California.

Petit Sirah - this grape is actually called Durif, and was developed in France as a cross of Syrah and Peloursin plants.  It is grown primarily in the U.S., France, Australia, and Israel.  The U.S. Bureau of Alcohol, Tobacco, and Firearms recognizes "durif" and "petite sirah" as interchangeable.  There are also many spellings of petit syrah - all of which seem to be acceptable.  The grape produces a very dark, tannic wine that is relatively acidic.  It can be aged for many years, but is often used as a blending wine to "beef up" wines with less structure.  It seems to do well in the Ramona Valley.

Petit Verdot - is a varietal of French origin.  It tends to ripen later than other varieties, making it more tannic than many other varietals.  It is often used in small amounts to add tannin, color, and flavor to a blend of wines.  It ripens more predictably in the U.S. than in France, and is used as a single varietal wine here.  It has the peculiar characteristic of producing more than two clusters on a single cane/shoot.

Sangiovese/Brunello - is a grape of Italian origin and is named after the god "Jove".  It is the predominate grape used in many Italian wines, including Chianti.  In Italy, it is typically used with other wines to make various blends, but is also used to make varietal wines.  There are many clones of Sangiovese, including Brunello, which is the best regarded.  It is a warm weather grape and so does well in the Ramona Valley.  The Brunello clone is widely grown in the Ramona AVA.  The wine produced from sangiovese is typically light and somewhat acidic, so it is often blended with other varietals such as cabernet sauvignon.

Syrah - sometimes called "Shiraz", it is grown throughout the world, but is of French origin and is the principal grape of the Rhone region.  The name "Shiraz" is use most commonly in Australia, South Africa and Canada.  It is not related to Petite Sirah.  The grape does well in most climates, including hot weather like we have in Ramona.  It does very well here, and produces powerful red wines.  It is often made as a single varietal wine, but is also blended in traditional Rhone styles that include adding the white wine Viognier.

Zinfandel/Primativo - a very old varietal that probably had its origins in Croatia.  Primativo is the Italian version of Zinfandel, and is generally the same grape.  In the EU and in the U.S. the names may be used interchangeably.  It was considered  "a California original" for many years, and was the grape that made "white zinfandel" so popular.  Zinfandel is actually a red grape variety, and produces a dark, rich wine.  The varietal can be difficult to grow and it sensitive to too much heat.  Their thin skin and tight clusters also make them vulnerable to problems in the vineyard.  Nevertheless, there are Ramona vineyards that grow this varietal successfully.

Whites

Chenin Blanc - is a white grape varietal of French origin that is normally high in acidity.  The varietal does better in warmer environments, so it does well in the Ramona Valley, producing a versatile grape for making a varietal wine or for blending.  

Muscat - is considered as perhaps the oldest domesticated grape variety.  There are many varieties of Muscat and the fruit is used for raisins, table grapes and wine.  Muscat wines are often sweet, but are also very good as a dry wine.
Sauvignon Blanc - is a green skinned grape that originates from France.  The varietal is sensitive to overwhelming heat, causing them to ripen early.  Wines made from this grape range in flavor from grassy to tropical fruit.  In the Ramona Valley, we often get "crisp" wine with a citrus and grassy flavors.

Semillon- is a golden-skinned grape that is used to make both dry and sweet wine.  It is relatively easy to cultivate and can produce large yields.  The grapes ripen early in the Ramona Valley warm climate.  It is thin skinned, and so it can sunburn in very hot, sunny areas.  It is very popular in France and Australia, but less so in the U.S.  It makes a good blending wine with other, less "heavy" white wines.

Viognier - (pronounced "vee-yohn-yay") is  a white wine grape.  Its origin is unknown, but is presumed to be an ancient grape.  Once a common wine grape in France, it is now fairly rare except in the Rhone region of France.  A group called the "Rhone Rangers" of the mid 1980s helped to create increased interest in this varietal in the U.S.  The wine is noted for its floral aromas.  It grows fairly well in the Ramona Valley, but it is a "fussy" grape and there is not much of it available in the Ramona AVA.