Chardonnay!
Truth be told, the Monterey AVA, aka wine region, is vast. Over 40,000 acres of wine grapes grow there, and eight sub-appellations have unique growing conditions.
Hundreds of wineries are contained within, and many grape types are used, including Bordeaux types, such as Cabernet Sauvignon and Merlot, and Rhone varieties, such as Syrah and Marsanne.
However, Chardonnay is the most grown throughout this district, accounting for more than 50% of the vines currently in production, and is a perfect location for many styles of Chardonnay.
The Monterey AVA contains the following sub-AVAs: Santa Lucia Highlands, Arroyo Seco, San Lucas, Hames Valley, Chalone, Carmel Valley, San Antonio Valley, and San Bernabe.
Chardonnay is one of the major grape varieties grown worldwide. It is also one of the most popular grapes for wine lovers due to its pleasing flavor and varying styles, from austere French Chablis and Burgundy styles to rich, bold California styles. And wineries like it because it grows almost anywhere.
Oak aging and growing conditions produce the taste of pear and apple or sweet honey and vanilla notes; otherwise, Chardonnay is relatively neutral.
The recommended signature wine of the northern Monterey AVA.
The weather coming off Monterey Bay cools the northern region of the Monterey AVA. The soil, fog, and cooling winds are just right for Chablis-style Chardonnay.
Try one of these cooler-weather Chardonnays from the Monterey AVA; they have nice minerality and acidic components with the taste of green plum, apple, and pear.
This type of Chardonnay is best paired with seafood, fish, and shellfish and is best when contrasting flavors with the food.
Historical Tidbit
In the sub-AVA, San Antonio Valley AVA, grape-growing history began in 1772 when padres from the San Antonio de Padua Mission planted vines for making sacramental wine. The mission remains a memorial of early viticulture to this day.
