quote:Originally posted by Stefania Wine:
They would have been drinking Zin/Mataro blends for reds and, Sauvignon Blanc and Colombard/Chenin blends for whites. Chardonnay would have been drunk mainly in the South Bay since it was planted at Almaden and the Mountain Winery(Mount Eden Clone) and in Livermore (Wente Clone).
Pinot Noir was bottled only at the Mountain Winery. Almaden had some in the field and it went into a 'Gamay' blend with Pinot St George and other red grapes.
Just because we think of those grapes as 'fancy' now, doesn't been they were thought of as such then. Cabernet Sauvignon was rarely planted and not much desired by anyone in the 19th century. Bring it on I know this stuff
That's pretty interesting. You hear people talking about wine and food pairing and often going with the local wines with specific regional dishes. It's interesting to see how quickly (in less than 100 years) the typical profile of what a regional wine can change. Probably what constitutes regional dishes can change too. Or maybe that's just a new world phenom.