Sonoma

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Sonoma County, west of Napa and stretching to the Pacific, is California's most diverse wine region. Cooler, foggier coastal areas like the Russian River Valley and Sonoma Coast excel at Pinot Noir and Chardonnay; warmer inland zones like Dry Creek and Alexander Valley make bold Zinfandel and Cabernet. More rustic and varied than polished Napa, Sonoma offers everything from elegant, cool-climate wines to rich, sun-warmed reds.

Structure

BodySonoma's huge range of climates and soils — from fog-cooled coast to hot inland valleys — supports an enormous variety of grapes and styles. It has a more relaxed, agricultural character than Napa, with old-vine Zinfandel, refined Pinot Noir and Chardonnay, and serious Cabernet all in its repertoire.
AcidityMedium to high, higher in coastal zones.
TanninLow to high, by variety.
FinishFrom bright and red-fruited (Pinot) to rich and jammy (Zinfandel).
AromaRed cherry, raspberry (Pinot); blackberry, pepper (Zinfandel); cassis (Cabernet).

Serving: 14–16°C Pinot; 16–18°C Zinfandel and Cabernet. · Decanting: Brief airing for reds.

Sonoma drinking window

TierDrinking window
EverydayDrink within 2–5 years.
Premium Pinot / ChardonnayBest 3–10 years.
Top Cabernet / old-vine Zin8–20 years.
VintageDrinking window
2017Drinking well now.
2019Hold to 2031.
2021Cellar to 2033.

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Best dishes to pair with Sonoma

Sonoma — questions answered

How is Sonoma different from Napa?

Sonoma is larger, more diverse and more rustic, with cool coastal zones for Pinot and Chardonnay and warm inland areas for Zinfandel and Cabernet.

What is Sonoma best known for?

A wide range — refined cool-climate Pinot Noir and Chardonnay from the coast, plus bold Zinfandel and Cabernet inland.

What is the Russian River Valley?

A cool, foggy Sonoma AVA renowned for elegant, balanced Pinot Noir and Chardonnay.

What food pairs with Sonoma wines?

Duck and salmon with Pinot; steak with Cabernet; barbecue with Zinfandel — its range covers most dishes.