"New" Summer Wines to Look For From California

None of these wines are actually new to California, but might be new to you as all are grown in small quantities and can be difficult to find in your local stores. Try some of these this summer.

My pronunciations below are popular English ones, not necessarily the native language version.

WHITES

Albariño  al-bah-ree-nyoh

I first heard of this one in a Sierra Foothills vineyard about 15 years ago. Albariño is from Spain and Portugal. If you are a Sauvignon Blanc fan give this wine a try. The flavors run from grapefruit to apples, depending on the climate the fruit was grown in, and can have a salty nut taste. It's quite refreshing on a warm day. Try with seafood.

Chenin Blanc  shen-un-blahnk

This one has been in the background of California grape growing for a long time. Consider it a fresh, simple, easy-going, drinker usually with a bit of sweetness. The perfect patio wine, but can match with lighter, simple summer foods -- also with Asian foods. In the "old days" of Sonoma County I knew of three local wineries making Chenin Blanc. Today there's only Dry Creek Vineyards, as far as I know.

Roussanne  roo-sahn

From the Rhone region of France Roussanne is known for being very aromatic so it's often blended with other Rhone whites, Marsanne and Viognier, to enhance their aromas. The flavors can be a bit rich and oily. Try it with grilled chicken or pork this summer. Most of California's Roussanne seems to be in the Central Coast area or the Sierra Foothills. There are a few wineries making it in Sonoma County, mostly in blends.

Sémillon  sem-ih-yon

What little Sémillon there is in California is usually blended in Sauvignon Blanc or is used to make an oily, very sweet dessert wine. The dry table wines are zesty like Sauvignon Blanc, but a bit richer and pair well with Asian or seafood dishes. California Sémillon is quite rare you so you may have better luck finding one from Washington state.

REDS

Barbera  bar-bear-ah

Oh yes, I love me some Barbera! This grape is from northern Italy where so much great food comes from and that's not a coincidence. It's lighter-bodied, but not really lighter-flavored. It has red fruit flavors, not much in the way of tannins, but good acidity. It's meant to be drunk young with those family Italian-style meals. Try it with grilled pork, sausages, pizza, and, of course, spaghetti and meatballs. It seems to have found a home in the Sierra Foothills, especially Amador County. In Sonoma County you'll find it from wineries like Sebastiani, Seghesio, and tiny Unti.

Cabernet Franc  cab-ur-nay frahnk

From Bordeaux, France and often blended with Cabernet Sauvignon. Turns out it can make a beautiful wine on its own. Consider it the feminine Cab as it's softer, not as complex, made to drink sooner rather than later, and great to drink on its own without food. Pair it with steaks, especially lighter-flavored ones like tenderloin or fillet. Also with pork, burgers, and mushrooms. Napa is doing a great job with Cab Franc. In Sonoma County there are numerous producers and the grape seems to have found a home in mountains locations like the small Rockpile appellation. At the high end look for Pride Mountain or Mayo Cab Franc; for less money Alexander Valley Vineyards or Hook & Ladder.