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Though vineyards exist in almost every U.S. state, California outranks all of the others by a great
deal and its production can even be ranked on a global scale. In fact, California ranks # 4 in the
world in volume production among wine producers with a total of 2 billion liters per year, following
only Italy, France, and Spain. It also ranks as one of the most diverse wine regions in the world
due to its ability to produce almost 100 separate high-quality grape varietals. Some of the most
popular wines include:
* Merlot
* Pinot Noir
* Cabernet Sauvignon
* Shiraz
* Zinfandel
* Chardonnay
* Sauvignon Blanc
Within the state, there are approximate 4,500 wine grape growers; a testament to the size and
importance of the wine industry in California. In 2006, the California wine industry had a $51.8
billion dollar economic impact on its own state and a $125.3 billion dollar impact on the entire
United States. The wine industry in California is easily the most profitable of any other area in the
Unites States and its wine's are among the top in quality around the world.
Due to different growing conditions within the state, the California wine producing areas are
separated into five major regions: North Coast, Sierra Foothills, Central Coast, Central Valley, and
Southern California. Each of these regions can be divided even further into sub-regions called
appellations (which are often counties) that many people who are not even familiar with wine will
easily recognize by name such as Napa, Sonoma, and San Joaquin Valley. When a wine label
contains a specific appellation, it means that at least 75 percent of the grapes used within the wine
were grown within that specific region. Wine labels can also contain two or three appellations to
classify the different grapes used within the wine if the percentages are specifically noted as well.
The climate range in California varies from region to region which allows for superb production of
many different types of perfectly grown grapes which results in many different varietals. Elements
of the weather, such as the cool offshore breezes that cool the Sonoma County vineyards, are

2. extremely important in the distinct growing condition needs for specific wine grapes.
The most important varietals produced in the California wine region are chardonnay and cabernet,
though many other varietals from the region are massively popular such a pinot noir. The
California wine region has a reputation for producing a high-quality wine to be enjoyed in a relaxed
setting among friends, just the way its biggest fans would want it.
Merlot
Merlot is a popular thin-skinned red wine grape that is believed to be descended from the
Cabernet Franc grape and was first recorded in Italy in 1832. It is used for both the purposes of
blending inspired by the Bordeaux wine region of France and also for the production of straight
varietal wine. In the 1990's particularly, Merlot experienced a huge surge in popularity and became
the new trendy wine but its popularity has proved to possess staying power. In 2003 there were
over 50,000 acres in California devoted to the Merlot grape alone.
Some of the highest quality Merlots comes from Bordeaux, France, Napa Valley, Sonoma, Chile,
and Washington State. These areas have elevated the historical planting of Merlot into better
quality soils which have resulted in a Merlot that is less-suited for blending and perfect for its own
varietal. The taste of a Merlot is dependent on the type of soil in which it was grown. For instance,
Merlot from flatter and more clay-like soil results in a smoother, more velvety wine. Merlot grown in
more mountainous regions tends to taste more similar to Cabernet Sauvignon.
Many Merlots tend to have a taste reminiscent of Cabernet Sauvignon, but they has less acidity
due to a thinner skin in the grapes and earlier ripening time. It also frequently possesses a wide
variety of flavors such as: currant, plum, black cherry, caramel, clove, bay leaf, bell pepper, olive,
and violet. It is low in tannins and many wine drinkers believe that it is smooth and an easy-to-
drink red varietal.
When blended, Merlot is often combined with Cabernet Sauvignon to balance the taste strengths
and flavors of each separate varietal resulting in a blend with the best of both worlds. Another
benefit to Merlot and the Merlot/Cabernet Sauvignon blends is that the cost is often substantially
less than the fuller-bodied Cabert Sauvignon varietal itself.
Although many wine drinkers think that red wines should only be served right at room temperature,
Merlot should actually be served a few degrees below room temperature as it can sometimes
develop less pleasant tastes at approximately 74 degrees Fahrenheit. Chilling it for simply a
couple minutes will ensure that the wine is slightly cooler and result in the best possible flavors.
Because Merlot is not quite as rich as some other red wine varietals, it is still fairly flexible in its
easy pairings with many popular dinner choices. Because it is a medium-bodied wine, it will pair
well with veal, meatloaf, sausages, and hearty pasta dishes.
Pinot Noir
Thanks to the recent movie Sideways, Pinot Noir has become much more widely acclaimed by the
general wine-drinking population in recent years and multiplied quite drastically in popularity. It
originated in the Burgundy wine region of France but today, has spread around the world to vastly

3. differing wine regions which encompass almost all wine growing areas. Despite its worldwide
popularity, Pinot Noir remains among the most difficult varietal grapes to cultivate efficiently as it is
delicate and difficult to control in terms of preventing mutations of the grapes or any other
unwanted variations which result in undesirable changes in the flavors or other characteristics
present in the grapes.
Pinot Noir reaches its peak in flavor development when grown in cooler wine regions and has
never reproduced the level of accuracy and perfection in development that it has achieved in its
home in the Burgundy wine region. However, all Pinot Noir wines are typically a light hue of red
which range from cherry to plum. They also possess a fragrant aroma encompassing notes of
cherries, violets, berries, and spices. Like most other wines, Pinot Noir wines develop a greater
complexity of flavors when aged. The aging process can contribute flavors reminiscent of leather
and mushroom to the flavor dimensions of the wine.
Pinot Noir wines are usually considered light or medium-bodied as they are quite a delicate
varietal which often also encompass fine silky tannins.
The Pinot Noir grapes, while notoriously difficult to grow efficiently, also become difficult to
maintain consistency in the winemaking process. Winemakers struggle to modify the winemaking
process for Pinot Noirs in order to find the optimal process to highlight the delicate flavor and
structural aspects of this varietal. For example, winemakers must take great care in the aging of
Pinot Noirs with oak barrels because the woody flavors can easily overtake the natural fragility of
the flavors balanced within the Pinot Noir. Batches of Pinot Noir wine grapes can also be blended
together in a way that masks the imperfections due to changes in the winemaking process or
weakness inherent in the grapes themselves.
When pairing Pinot Noir wines with foods, remember to go easy on the spices, otherwise the
delicate flavors of the Pinot Noir will be masked. Salmon is one of the best pairings for Pinot Noir
wines, as the flavors are both fairly light but with a complexity that compliments the opposite quite
nicely.
Cabernet Sauvignon
Cabernet is a term which encompasses a few different varietals: most notably Cabernet
Sauvignon and Cabernet Franc. Cabernet Sauvignon is a particularly popular varietal which arose
from a grape developed by crossing the Cabernet Franc grape with the Sauvignon Blanc grape. In
fact, Cabernet Sauvignon is the most widely grown red grape in most wine regions of the world
and particularly the Boudreaux wine region in France. In other parts of the world Cabernet
Sauvignon is also referred to as Petit Cabernet, Sauvignon Rouge, and Vidure so it is important to
keep those phrases in mind while abroad.
Additionally, since the 1960's, Cabernet Sauvignon has been the most common varietal term for
red wines due to it's wide appeal and critical acclaim. Because it is so widely in demand in many
wine circles, Cabernet Sauvignon becomes easily subjected to inflation-related cost increases as
demand from wealthy wine-lovers drives prices upward. On the other hand, Cabernet Sauvignon's
parent grape Cabernet Franc is less popular because it is a less desirable grape than its grape
offspring. However, it is quite often used as a blending element in mixed varietal wines, particularly
with Merlot. A general tip for most novice wine consumers is that most bottled wines labeled

4. Cabernet belong to the Cabernet Sauvignon family of grapes, rather than the Cabernet Franc.
Cabernet Sauvignon grapes thrive best in regions with long growing seasons due to a warm
climate and reaches maturity quite late in the season. It also grows well in slightly arid areas with
well-drained soil. These elements will allow the Cabernet Sauvignon grapes to mature with a fruity
taste, rather than the more herbal flavor that arises from the grape's exposure to increased
moisture and excessive soil-based nutrients during the growing process. The grapes themselves
are comparatively small with a tough outer skin that protects the grapes from many elements.
They are considerably resistant to disease and can be viewed as a fairly hardy grape varietal.
Cabernet Sauvignon is also one of the best aged wines. It is traditionally aged in small oak barrels
for up to eighteen months before bottling. This aging period allows the wine to develop a greater
complexity and depth of the flavors it encompasses. Some of the flavors which are most often
attributed to Cabernet Sauvignon are: dark cherry, black currant, olive, pepper, cedar, and
tobacco. Cabernet Sauvignon's can also sometimes have spicy or earthy taste profiles as well.
Sirah - Shiraz
Shiraz currently accounts for one-fifth of all wine grape production in Australia and is one of the
most widely harvested grapes in the country. Though the intense popularity of the rival red
Cabernet Sauvignon has accounted for the secondary status of Shiraz in the minds of wine
consumers in recent years, many vintners are beginning to revitalizing their Shiraz with new styles
and methods of aging.
The Shiraz wine grape has an interesting history and place in the contemporary wine world as
well. Generally described as "New World" wines, these wines are generally thought to be more
fruity in their predominate flavors in opposition to the "Old World" wines which are often labeled
Syrah. Because both variations of wine are derived from the same grape genetically, the
differences between them are minimal to say the least. Some wine purveyors even maintain that
the distinction between Shiraz and Syrah is in relation to style preferences only.
However, South Africa, Canada, and Australia are three of primary growing regions which refer to
this varietal of wine as Shiraz rather than Syrah. These regions keep with the trend of identifying
their exports with the New World wine classification of Shiraz which identifies it as a lighter and
more aggressively fruity style of wine.
The Shiraz grape is commonly used in the production of red table wines which characteristically
age well. Shiraz often reaches its prime complexity of flavor after approximately ten to fifteen years
of aging; however it can easily be consumed much earlier in its aging process without sacrificing
its excellent taste. It is also commonly used as a blending wine, although this occurs primarily in
Spanish regions.
Shiraz wines are characteristically quite full-bodied and flavors vary easily depending on the
physical characteristics of the wine region of its production. Some of the flavors most commonly
attributed to Shiraz wines are: blackberry, chocolate, black pepper, plums, and spices. Shiraz also
has soft tannins and varying degrees of oak flavors. They flourish especially in the wine regions of
Australia with cooler, dry climates which allow for the berry finishes. Other Shiraz wine grapes
grown in warmer climates tend to encompass the more mellow plum flavors.

5. Despite its frequent New World wine associations, Shiraz is one of the oldest known wine grape
varietals. In fact, it is named for the city of the same name in Iran where wine-making may have
originated many thousands of years ago.
Zinfandel
Zinfandel often gets a less-than-stellar reputation among the most pretentious of wine drinkers as
it has recently held the reputation of being a "starter wine," especially for women, due to its
popular sweet taste in the 1980's and 90's. However, in the past several years, winemakers have
responded to this prejudice against Zinfandels by improving the complexity and balance of flavors
within their wines to make them a more palatable choice to the savvy wine consumer's
sophisticated sense of flavors.
What makes a wine more appealing to wine lovers? Complexity and fullness of the flavors are a
few of the key aspects of a well-crafted wine. In Zinfanfels, a few of the most popularly described
characteristics of the flavors are blackberry, raspberry, cherry, cloves, black pepper, and anise.
However, depending on the complexity of the Zinfandel, many other levels of flavors may emerge,
especially through a tasting in which you carefully give your attention to the subtleties released
within the entire experience of the wine. Another interesting characteristic of Zinfandels is that they
are also often mixed with others such as Cabernet Sauvignon or Petite Syrah.
Because Zinfandels range from lighter-bodied whites to quite robust reds, they are no steadfast
rules for which foods to pair with them. Some zinfandels do possess enough body and presence of
flavors to drink even with a hearty steak or rich chocolate dessert. The lighter zinfandels can be a
great pairing for Latin American and tropically-inspired foods.
Zinfandel originates from a distinctly American red-skinned Zinfandel wine grape that is used to
make both red and white Zinfandels. Formally named in 1832, Zinfandels are traditionally defined
as an American varietal and can occasionally be quite difficult to locate in overseas markets. It
was recently discovered that Zinfandel grape is genetically identical to the Primotivo grape native
to Italy. This discovery begins explains the previously unknown heritage of the Zinfandel grape's
development.
Californian vineries have come to embraced Zinfandels as their own characteristic varietal, leading
the reputation of Zinfandel to become a representation and branding image for California wine.
Some of the most popular regions for the production of Zinfandels are: Napa Valley, Sonoma,
Mendocino-Lake, Central Valley, Bay area, Sierra Foothills, and Southern California. However,
Zinfandel's aren't exclusive to California and can be produced in American regions as distant as
North Carolina and Tennessee, as well as overseas locations to which the Zinfandel grape has
been exported.
Chardonnay
Chardonnay has become the most popular white wine in America in the past few decades. The
reasons for this development are varied. The first is that Chardonnays possess a widely appealing
taste often consisting of fruity and full-bodied buttery notes. Due to the wine's versatility, it can
possess many distinguishable variations of flavors and vintners can even mix Chardonnay with

6. other varietals as a way to experience new flavors with blended wines. One of the other most
important reasons for its popularity is that it's widely available and can be quite inexpensive due to
the small, hardy Chardonnay grapes resistance to many diseases and thus easier to grow in many
conditions. Thus, the demand for Chardonnay becomes easily to fill, despite the fact that
Chardonnay grapes are more delicate in the wine-making phase of development.
Some of the key distinguishing characteristics of this well-loved wine white are that it is dry and
often quite full-bodied with the most popularly distinguished flavors and aromas mentioned in
descriptions of Chardonnay are apple, melon, pears, lemon, and pineapple, as well as buttery,
nutty, creamy, vanilla, oak, and citrus. Particularly when Chardonnay is aged in an oak barrel, it
develops a toasty or buttery quality along with a vanilla or coconut flavor which adds to the depth
of the richness in the tasting experience. Many cheaper types of Chardonnay that try to achieve
the oak-aged taste, use steel barrels with oak chips to lessen production costs while still obtaining
similar flavors and textures within their wines.
Chardonnays are one of the most popular varietals grown in the California wine region but also
flourish in Australia, New Zealand, Argentina, Chile and South Africa. In 2000, Chardonnay grapes
accounted for 40 percent of the total white wine grapes planted in California wine regions and can
thrive in many regions with quite distinguishably different weather patterns. French Chardonnays
are also reputed to be of extremely high-quality and in fact, in the Chablis wine region of France,
Chardonnay grapes are the only grape varietals allowed.
Today's Chardonnays are less-heavily subjected to oak fermentation as public preference has
shifted to lighter and crisper versions of this varietal. The reason for this preference can be viewed
as a return from the past several decades in which all chardonnays were so heavily processed
with malo-lactic fermentation and other aging techniques that even the most distinctive
Chardonnays began to lose their distinctive flavors.
Sauvignon Blanc
Sauvignon Blanc is a currently very popular white wine varietal. Californian Sauvignon Blanc is
also occasionally referred to as Fume Blanc. The growth of Sauvignon Blanc grapes
encompasses nearly 14,000 acres in California alone. Sauvignon Blanc is also grown in regions
such as South Africa, New Zealand, Chile, Italy, France, Australia and can even be grown in
surprising regions such as Canada and Long Island, New York.
Sauvignon Blanc is often viewed as the best white wine for many food combinations as its tangy,
aggressive flavor pairs well with foods. It is especially well-matched with foods containing
components such as peppers, garlic, cilantro smoked cheeses, and tomatoes which are foods that
would ordinarily completely overpower even the strongest-flavored Chardonnays in addition to
most other dry white wines.
Sauvignon Blanc possesses a unique aroma which makes it easily identifiable compared to other
white wines. Its flavors tend to be classified as herbaceous such as those of lemongrass,
gooseberry, and freshly mown grass. However, it also possesses some other more traditional
flavors such as green melon, grapefruit, passion fruit, and bell pepper. Overall, Sauvignon Blanc is
a strong, tangy, and flavorful varietal that outweighs many other white wines in intensity and
sharpness of flavors.

7. Unlike many other wine varietals, Sauvignon Blanc is not frequently aged in oak barrels because it
often departs an unfavorable taste combination. However, Sauvignon Blancs are frequently
blended which is a technique that calms their occasionally abrasive tastes. Blending Sauvignon
Blanc with Semillon (another wine varietal grown primarily in France) is a popular practice,
especially in France's legendary Boudreaux wine region, as the Semillon adds a fig flavor and
softens the overall taste profile of the Sauvignon Blanc. The ratio of Semillon blended with the
Sauvignon Blanc ranges on the region and occurs primarily in France. However, some versions
are comprised of 70 percent Semillon and 30 percent Sauvignon Blanc and other varieties are
comprised of the nearly inverse ratio of 75 percent Sauvignon Blanc and 15 percent Semillon.
These blends are a perfect option for the wine consumers who enjoy some of the flavors of
Sauvignon Blanc but find it a little too aggressive for their palates.
Because Sauvignon Blanc is still not as popular with many wine drinking consumers as its more
popular cousin varietal Chardonnay, many quality Sauvignon Blanc are very economically priced.
Combined with its perfection in matching many difficult to pair food combinations, Sauvignon Blanc
is a great choice for a dinner party varietal.
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