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By far the most significant variety in central Italy, it is the main grape in 25 of Tunscay’s 42 DOCs and also the backbone to the region’s most highly acclaimed wines. It’s capacity to adapt and evolve according to its suroundings is partly why it has acquired so many clones and synonyms. In Chianti Classico it is often referred to as "Sangioveto", while in the towns of Montalcino and Montepulicano (not related to the variety grown in Abruzzo) it goes by "Brunello" and "Prugnolo Gentile" respectively. Other synonyms include "Morellino" in southern Maremma, and "Nielluccio" in Corsica. With this in mind it is no surprise there is such variety in styles, varying from light young wines like Chianti Classico all the way through to gloriously rich and powerful Brunellos that can benefit from decade or more bottle maturation. Sangioveses that see little to no oak, typically show bright, tart red fruit of cherries and redcurrants while olives, herbs, and meat juices are noted in more savory examples. The grape’s acidity makes it a good accompaniment to food which is also high in acidity. Tomato based dishes and a great variety of Italian cuisine can pair incredibly well.
Country: United States
Although wine is made in all 50 states, it is understandable, with almost 90% of the country's production, that California is synonymous with domestic wine. As of 2010 harvest, reports indicate that Washington, New York & Oregon account for additional 6% of production, meanwhile Virginia, Missouri and Texas's wine industries are growing to a point beyond that of just a tourist attraction.
California is one of the most diverse wine producing regions of the world. Although it has a history spanning over 200 years, it has experienced most of its growth in the last fifty years. The regions of Napa Valley and Sonoma County have become as renowned as France’s Bordeaux and Burgundy. While Cabernet Sauvignon, Pinot Noir, and Chardonnay are by far the most popular fine wine varieties, producers in the Golden State have also experimented with an unparalleled array of diverse varieties, including Zinfandel, Syrah, Nebbiolo, Sangiovese, and Tempranillo.
Sub-Region: Napa Valley
The country’s most famous wine producing region, Napa Valley stretches from the North bay of San Francisco Bay in the South, all the way up to Mount Saint Helena in the North. Although the climate is suitable for a wide range of varieties, Cabernet Sauvignon is dominant and practically synonymous with the region. To account for its geographical diversity, the valley is split up into a number of AVAs. From north to south, the valley consists of Calistoga, St. Helena, Rutherford, Oakville, Yountville, and Oak Knoll. Higher elevation sites include Howell Mountain on the east and Mount Veeder on the west. On its own, Stags Leap District is tucked into the very south east corner of the valley.
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.
Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.