Sonoma County Wines

Varietal Guide

Although wines can be made in many different styles, some flavors and characteristics are common to these main grapes:

Sauvignon Blanc: crisp and lively, with citrus flavors, a slight grassiness, good acidity, and little oak influence

Chardonnay: can run the gamut of styles from crisp and minerally to creamy and buttery. Baked apple, pear, and lemon are common descriptions. Chardonnay responds well to oak, so many have toasty, spicy flavors as well.

Pinot Noir: nuanced and ethereal, Pinot Noir is an elegant wine that can be surprisingly structured, offering flavors of red and black cherries, strawberries, and a hint of earthiness

Zinfandel: known for its spicy pepperiness, jammy blackberry and black raspberry fruit, and brambly characteristics. Usually big, full-bodied wines that aren't overly tannic.

Merlot: Plump, ripe fruit, smooth tannins, and flavors of red and black cherries and red currant characterize this popular grape. Can range in structure from soft and approachable to intense and almost as structured as Cabernet Sauvignon.

Syrah: Fast growing in popularity, Syrah grows well in almost all of Sonoma's wide-ranging climates. In the warmer areas, it exhibits rich black fruit, mocha, and spice flavors, while cooler climates bring out the wine's raciness and pepperiness.

Cabernet Sauvignon: The most widely planted red grape in Sonoma County, Cabernet is concentrated and structured, with flavors of black currant, anise, and cedar. Often best after a few years of aging.

Sonoma County Vintners features more than 200 wineries.