Today I am faced with the same problem that I had in February. Where do I start my article? The wines of California are so numerous, and so often very good, that I resurrected my dartboard and the dart landed in the wine district of Mendocino. (To be politically correct; it is Mendocino County. Mendocino County wine district is quite large in land area and it is home to ten wine regions.) It was another lucky shot indeed.
When God was busy creating the earth, and it was time to place the finishing touches on South America, He decided to place the Andes mountain range between Chile and Argentina. The range became the dominant geographical feature of the Argentine and Chilean wine regions, with snowcapped mountains often serving as the backdrop view in the vineyards. Each year as spring approaches, an intricate irrigation system of dams, canals, and channels carries the vital water supplies from the mountains to the wine regions below.
I was going to make my next stop New Zealand after I finished Australia. I debated with myself and practicality won out. I headed for Chile because, for us here in the Lowcountry, the magic connection with New Zealand is based on only one wine, that being Sauvignon Blanc from the Marlborough Region. This is a good product and it does well in the Lowcountry. Prices are competitive, the quality is good from all of the producers, and it does well against the competition from California, Australia and France.
I am going to take a “one time” detour from our regular format and still remain consistent with our general theme of Drinking Globally. Included in the most recent issue of The Wine Spectator is the list of restaurants that are noted as having the world’s best wine lists.
Contrary to popular belief, Australia is not a country populated with kangaroos, sheep, crocodiles, and a few humans. It is a country filled with talented, hard-working, friendly, and industrious people. Fortunately for us wine lovers, these qualities carry over to the wine industry. Karen MacNeil is quick to point out in her book The Wine Bible that high tech is the name of the game in today’s wine production methods in Australia. Yet, in spite of the sophistication in production, the wine remains like the people themselves – outgoing and unpretentious.