[Clemenza]

I once had some very good Riesling from Michigan, although I can't remember the label. The best Riesling, IMHO, outside of Germany come from upstate New York.

The Californicators have never been able to make a Riesling that even approached drinkability. That and the fact that 90% of Californian Chards are heavily oaked to cover up the awful flavor has always made me skeptical of white wines from the golden state (although Sonoma, Napa, and even some Mendocino reds are among the best in the world).

[Paleo Conservative]

That and the fact that 90% of Californian Chards are heavily oaked to cover up the awful flavor has always made me skeptical of white wines from the golden state (although Sonoma, Napa, and even some Mendocino reds are among the best in the world).

I mostly prefer red wines like Shiraz, Cabernet Sauvignon, and Merlot.

[ktvaughn]

I agree completely about the over oaked CA Chards--give me a white Burgundy any old day.

Georgia (!) is producing some very nice wines, (we live in Atlanta), and we love to go the wineries and taste, but at $20-30, it's not THAT great. But the winemakers we know up there are commited and have a great love of wine, so we buy some wine to support them.

[Mad_Tom_Rackham]

I tend to agree. IMO, the reds, especially Cabernets and Merlots, even the new Sangiovese varietals, in Napa and Sonoma are more than comparable to their European forebears, in many cases better. Might have something to do with the volcanic soils in the region. The Staggs Leap appellation (in Napa) in particular produces absolutely stunning deep red Cabs.

One cannot necessarily make the same argument vis the whites, although the appellations to the south of the valley (Carneros, in particular) do produce excellent Chardonnays and champagnes. This grassland area is nearer the Napa River, and comprised of somewhat sandy soil. Don't know how that factors in. Even the Spanish champaign produce, Cordonoi, has an operation there.