The United States has confidently come of age as one of the world's leading wine-producing nations. Their reputation may be based on the world-famous Napa and Sonoma, but the U. S. is home to countless lesser-known wine regions that produce world-class wines (obvious examples are Oregon's Willamette Valley and New York's Finger Lakes).
Wine has been produced in the United States for about 400 years, but it is only in the last 40 years that American wine has really begun to gain respect on a global scale. Today, the United States is the fourth largest wine-producing nation in the world (behind France, Italy and Spain), producing about 18. 5 million hectoliters per year.
All 50 U.
S. states produce wine to some degree, although 95 percent of it comes from just four of them. California is by far the most prolific, producing five times the combined total of the next three: Washington, Oregon and New York. The 5% that comes from the other states, led by Texas and Virginia, is produced largely for local consumption rather than for domestic or international markets.
sparkling wines from the region of United States go well with generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal tagine with preserved lemons and saffron, pork chops with curry and honey or aiguillette of duck normandy style.
On the nose in the region of United States often reveals types of flavors of strawberries, floral or cherry and sometimes also flavors of oaky, tropical or butter. In the mouth in the region of United States is a powerful with a nice vivacity and a fine and pleasant bubble.
