Santa Clara Valley Wine Country : 10,000 Years in the Making
by Craig Lore
The very best wine regions in the world exist between 30- and 50-degrees latitude , north and south . Within these regions , vineyards require an abundance of sunshine , plenty of water , and a mild Mediterranean climate . Although wine grapes can thrive in a wide variety of soil types , they all need a suitable combination of drainage , heat retention , fertility , and minerality . And within a given region , micro-climates create differences in finished wines based on soil types , fertility , minerality , and geography . Sitting at 37 degrees north , with just the right combination of sunshine , water , complex geography , and a Mediterranean climate , it ’ s not surprising that the Santa Clara Valley is home to over thirty-five wineries . Lion Ranch Vineyards and Winery , at 645 San Martin Ave , in San Martin , offers a good example of the variety of wines that this region produces . Todd and Kim Engelhardt own and farm their own vineyards and source other grapes from within Santa Clara Valley . They specialize in French Rhone style wines , both reds and whites . When Todd and Kim decided to make wine , they moved to San Martin in 2009 and dived in . “ Our motivation to make wine was about crafting something enjoyable to enhance our experience with our food and with our friends . That ’ s what really spurred our passion , and it continues to this day ,” said Kim .
Wine has a complexity that most other alcoholic beverages do not . Grapes are vulnerable to the vagaries of the environment : the fluctuations of sunlight , temperature , and rainfall , and as conditions change , so does the wine . Tim Slater , Proprietor of Gilroy ’ s Sarah ’ s Vineyards , puts it this way , “ There ’ s a certain tradition and notability to something ephemeral like wine , which changes from year to year to year — always similar , but always unique .” Says Kim , “ Wine is a living , breathing thing that continues to evolve in the bottle . It ’ s fun to see how
things will change over time .” Although many people appreciate good wines and know a lot about them , others find wine a little intimidating . For those who are apprehensive , Kim says , “ we remind people that it ’ s just a beverage . Either you like it or you don ’ t . Try what we put in front of you and let me know what you think , and we don ’ t have to talk about it anymore than that , or if you want to , I ’ ll talk to you about it for the next hour .”
In a college course on wine , Tim ’ s professor exploded misconceptions about wine snobbishness . His professor said , “ Take a sip , swish it around and get a good taste , swallow — and then your tongue throws a party for your mouth .”
Fundamentally , wine and food are closely associated , so as long as “ we ’ re going to eat anyway ,” said Kim , “ how can we make eating even more interesting ?”
The entry point to local wines is the tasting room , where visitors enjoy a flight of wines under the guiding hand of a wine specialist .
Tasting rooms give us the unique opportunity to not only drink wines but to also speak directly to the winemakers or their staff , to ask questions and gain knowledge . The value of the tasting room , however , says Gene Guglielmo , third generation co-owner ( with brother George ) of Guglielmo Winery in Morgan Hill , is that “ it ’ s more than just wine tasting . It ’ s
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