The Wines of California's Sonoma County
California's Sonoma County succeeds with many diverse wines, but Sonoma's two most renowned wines are Pinot Noir and Zinfandel. Many wine critics believe that the nation’s best Pinot Noirs come from Sonoma’s Russian River Valley.
Other wine regions also have a Pinot following: Carneros and the Sonoma Coast, in Sonoma County; Santa Barbara; Santa Lucia Highlands; Mendocino’s Anderson Valley; and Oregon’s Willamette Valley, for example. But Russian River Pinot Noirs have a combination of richness, voluptuousness, balance, and elegance that’s hard to beat.
Zinfandel is truly California’s wine. Even though the grape’s genetic origin has been traced to Croatia, most of the world’s Zinfandels, red and pink, are Californian. And most wine experts agree that a majority of the best Zins (as they’re called for short) hail from Sonoma. Dry Creek Valley is particularly famous for Zinfandel.
Sonoma County’s climate
Sonoma’s vineyards and wineries extend from Carneros in the south to Alexander Valley in the north — a much larger area than Napa Valley’s. Because Sonoma is so large, and because it has both coastal and interior wine districts, its climate varies from one wine district to another more than Napa’s climate does.
In fact, the varied climate and soils of Sonoma offer more different types of wine than any other wine region in California. Following are some examples:
The vineyard areas of Alexander Valley and Geyserville (in the north) and the Sonoma Mountain area (farther south) can be quite warm and dry, and they’re ideal growing regions for Cabernet Sauvignon.
The cooler regions, such as the Russian River Valley, Green Valley, Forestville, and the Sonoma Coast, produce excellent Pinot Noirs, Chardonnays, and sparkling wines.
Temperate areas in Sonoma grow Zinfandel, Syrah, Merlot, Sauvignon Blanc, and Petite Sirah, to name a few of the more prominent varieties.
Popular Sonoma County wines
A short drive from one of Sonoma’s viticultural areas to another can be a revelation: Each area seems to specialize in different wines. The following are the 11 distinct AVAs in Sonoma County, listed approximately from south to north, and the wines that are most renowned there:
Los Carneros (partly in Napa Valley): Pinot Noir, Chardonnay, Merlot, sparkling wine
Sonoma Valley: Chardonnay
Sonoma Mountain: Cabernet Sauvignon
Bennett Valley: Chardonnay, Sauvignon Blanc, Merlot
Green Valley (within Russian River Valley): Sparkling wine, Chardonnay, Pinot Noir
Russian River Valley: Pinot Noir, Chardonnay, sparkling wine, Zinfandel
Knights Valley: Cabernet Sauvignon, Sauvignon Blanc
Chalk Hill (within Russian River Valley): Chardonnay, Sauvignon Blanc
Dry Creek Valley: Zinfandel, Cabernet Sauvignon
Alexander Valley: Cabernet Sauvignon, Chardonnay, Sauvignon Blanc
Rockpile: Zinfandel, Cabernet Sauvignon, Syrah, Petite Sirah
Wine Glossary
American Viticultural Area; AVA
In the United States, a term that defines the geographical boundaries of a specific wine zone or region. For example, Napa Valley is the name of the AVA within Napa County.
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AOC
An acronym for Appellation d’Origine Contrôlée (the shortened form is Appellation Contrôlée, or AC). AOC is a classification relating to the quality of a wine produced in the European Union (EU).
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AOQS
An acronym for Appellation d’Origine de Qualité Supérieure. AOQS is a classification relating to the quality of a wine produced in the European Union (EU); in this case, refers to a wine of superior quality.
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appellation
In the European Union, a registered place name listed on a wine label that indicates the origin of the wine. Sometimes called appellation of origin.
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aroma
A wine descriptor that refers to how a wine smells.
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balance
A standard that wine experts use to judge wine quality; the relationship of four components (acidity, sweetness, tannin, and alcohol) to each other.
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body
A wine descriptor that explains how heavy a wine feels in your mouth (often related to the alcohol content). Wines are often described as light-bodied, medium-bodied, or full-bodied.
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bouquet
A wine descriptor that refers to how a (typically well-aged) wine smells.
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complexity
A standard that wine experts use to judge wine quality; refers to a characteristic of a wine that has multiple flavors and aromas (usually a better quality wine).
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crisp
A wine descriptor that refers to a wine with refreshing (typically high) acidity.
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decanter
A glass container that can hold the contents of an entire bottle of wine; often used to aerate the wine (let it breathe before consuming).
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depth
A standard that wine experts use to judge wine quality; indicates a wine that gives the impression of having many layers (rather than being "flat" tasting).
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DO
An acronym for Denominação de Origen. DO is Portugal’s highest quality ranking for their wines.
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DOC
An acronym for Denominazione di Origine Controllata. DOC is a classification referring to a quality wine produced in Italy.
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DOCG
An acronym for Denominazione di Origine Controllata e Garantita. DOCG is a classification relating to a small group of elite (high-quality) wines produced in Italy.
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dry
A wine descriptor that refers to a wine that is not sweet. Wines can be classified as dry, off-dry (or semi-sweet), or sweet.
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fermentation
The process (during winemaking) in which yeasts convert the sugars in a grape juice to alcohol and carbon dioxide.
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finish
A wine descriptor that refers to the impression a wine leaves in your mouth after you taste and swallow it (the aftertaste). A standard used to judge wine quality.
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flavor intensity
A wine descriptor that refers to how strong or weak a wine's flavors are.
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fruity
A wine descriptor that refers to a wine that has aromas and flavors that suggest fruit.
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IGT
An acronym for Indicazione di Geografica Tipica. IGT is a table wine classification for Italian wines that list a geographic location on the wine label.
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length
A standard that wine experts use to judge wine quality; indicates a wine that you can taste on the full length of your tongue, rather than just the front of your tongue.
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oaky
A wine descriptor that refers to a wine that has flavors of oak, usually due to storage in oak barrels.
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palate
A term that wine tasters use synonymously for mouth.
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QbA
An acronym for Qualitätswein bestimmter Anbaugebiet. QbA is a classification referring to a quality wine from a special region in Germany.
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QmP
An acronym for Qualitätswein mit Prädikat. QmP is a classification referring to a quality wine with special attributes produced in Germany.
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QWPSR
An acronym for Quality Wine Produced in a Specific Region. QWPSR is a classification referring to quality European wines that have official place names.
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sediment
Refers to solids (tannin and other matter) that develop in some red wines over time.
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soft
A wine descriptor that refers to a wine with a smooth feel in the palate; usually refers to wines with low acidity.
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sommelier
An expert wine specialist who typically assembles a wine list and recommends wines that pair with specific foods.
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tannic
A wine descriptor that refers to a firm, red wine that leaves a dry feel in the palate.
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tannin
A substance in grape skins that contributes to how a red wine tastes.
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terroir
A French word (pronounced ter wahr) that refers to the unique combination of topsoil, climate, altitude, and other natural factors that a particular vineyard or wine region has.
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typicity
A standard that wine experts use to judge wine quality; refers to whether a particular wine is true to its type (for the specific grape variety).
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varietal
A wine that is named after the principal (or sole) grape variety used to produce the wine.
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vintage
The year in which the grapes for a specific wine were grown and harvested.
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VR
An acronym for Vinho Regional. VR indicates a table wine classification for Portuguese wines.
