California - One Nation Under Vines

A Great Bottle of Wine Starts with the Grapes

In California, more than 4,600 winegrape growers tend to more than 500,000 acres of vineyards in 47 counties, each producing different winegrape varietals, styles and yields. We offer something for everyone – we produce an abundance of wine styles and more than 50 different varieties of winegrapes, thanks to the diversity of our growing regions, soils, climates and people. And because great wines are made in the vineyard, we invite you to take the journey from grape to glass and discover more about the grapes that make your favorite wines. Begin by learning more about the following winegrape varieties which can be found growing up and down the State of California.

Zinfandel
In California, the first Zinfandel vineyards were planted in the 1830s. Its popularity grew swiftly, and by the end of the 19th century it became the most widespread variety in the US. California provides the ideal climate for these small red grapes which grow in tight clusters. Taste: Full-bodied, rich, and lively, it smells like a patch of wild blackberries. The flavor consists of the same sort of berry fruitiness, exuberantly ripe and juicy, and with a refreshing zing of acidity kicking in at the end. Perfect Food Matches: Hearty foods: roast pork, sweet or hot Italian sausages, osso buco (braised veal shanks), barbequed chicken or spareribs, spicy beef stews or casseroles, and first-rate cheeseburgers.

Sauvignon Blanc
Popular everywhere, it is often called Fume Blanc in California. These pale colored grapes can be identified by their small broad leaves, thick skin and short clusters. Taste: Quite pronounced. The initial taste and aroma are almost herbal, reminiscent of fresh-cut grass, very distinctive and quite dry, with a tangy zip of acidity. Perfect Food Matches: Fish, grilled or pan-fried with dill or oregano, or chicken roasted with oregano or thyme. Makes a nice fit with lemongrass, ginger and cilantro, so it’s good with Thai food and some Mexican dishes. Excellent with fish or poultry cooked with garlic.

Riesling
Plantings of Rieslings started to appear in California by 1857. The Riesling grapes are small, greenish yellow and hang in tightly compacted winged clusters. Taste: A Riesling's typical aromas are of flowers, tropical fruits, and mineral stone. Rieslings from California tend to be softer, fuller, and have more diverse flavors than a "typical" German Riesling. Perfect Food Matches: Riesling is perfect with cold cracked crab or lobster roll, with spicy Thai dishes like duck or beef salad, and with light-but-rich food like sweetbreads.

Pinot Gris/Grigio
The Pinot Gris/Grigio grapes normally have a grayish-blue fruit, accounting for its name ("gris" meaning "gray" in French) but the grape can have a brownish pink to black and even white appearance. Although Pinot Gris/Pinot Grigio is considered a white wine, it is thought to be a mutant clone of the red Pinot Noir grape. Taste: An easygoing and amiable everyday wine. In California, Pinot Gris light-bodied with a crisp, refreshing taste with some pepper and arugula notes. The aroma is understated with apple and melon notes, and the acidity tends to be low, so it’s on the mellower side, but it has a nice round flavor faintly reminiscent of apricots. Perfect Food Matches: Light meals and first courses: pasta with pesto sauce or creamy sauces, or tossed with cheese and butter and sage. Also goes well with seafood ravioli, trout, poached salmon, and simple preparations of veal cutlets, like scaloppini without tomato sauce or schnitzel.

Syrah
As a fairly recent immigrant from the Rhone Valley in France, Syrah has now comfortably settled in throughout most of the growing areas of California. Syrah winegrapes are small, deep red and grow in small clusters. Taste: Syrah from California is distinctively spicy, combining a rich berry flavor with a light aftertaste that’s almost peppery. Perfect Food Matches: A good partner for lamb chops or charcoal-grilled steak, or spicy meat dishes, such as pepper steak or Mexican carne asada.

Pinot Noir
A very fussy grape, Pinot Noir needs a cool climate and careful handling to make fine wine. The name is derived from the French words for "pine" and "black" alluding to the varietals' tightly clustered deep purple pine cone shaped bunches of fruit. The leaves of Pinot Noir are generally smaller than those of Cabernet Sauvignon, but larger than those of Syrah. Taste: Pinot Noirs tend to be full in body and flavor. They’re soft and smooth but intense and long-lasting, with a flavor reminiscent of black cherries and a fresh, subtly floral aroma. Perfect Food Matches: One of the best wines for food, it’s great with beef stew, roast beef or salmon, roast turkey, and dark-meat poultry such as duck or quail, as well as mushroom risotto.

Merlot
Merlot grapes are identified by their dark blue color and their loose clusters of large berries. The color has less of a blue/black hue than Cabernet Sauvignon grapes and with a thinner skin; the grapes also have fewer tannins. Taste: The wines made from Merlot can be sleek, elegant, and rich in plum and berry fruitiness. The wines are medium-bodied with moderate acidity, so they’re somewhat soft, but the flavor doesn’t fade, making them good all-purpose wines. Perfect Food Matches: The expensive versions pair well with moderately rich meats, such as grilled steak or lamb chops, and roast lamb or duck; the bargain wines are fine with tomato-sauced pasta, burgers, and barbequed chicken.

Chardonnay
Chardonnay is a small green-skinned grape variety, used to make white wine and is also an important component in Champagne. The Chardonnay grapes grow in medium sized bunches that are packed tightly together. When they are ripe, these grapes are a brilliant yellow. Taste: Chardonnay carries hints of tropical fruits in the flavor and aroma, smoky overtones from aging in oak barrels, and a crisp smack of acidity. Perfect Food Matches: Lobster, especially with butter, oysters, sautéed scallops, roast sea bass, salmon, grilled swordfish. Roast chicken with herbs, and roast veal.

Cabernet Sauvignon
Cabernet Sauvignon winegrapes grow in medium-sized compact clusters and are small and dark red with blue hints. Their particularly thick skin results in wines that can be high in tannin which provides both structure and ageability.Taste: When young, Cabernet Sauvignon can be a little rough, overly dry, and somewhat herbal. After about five years, it’s typically tannic edge may soften and smooth out considerably, revealing hints of fruit and aromas of bramble fruit, cassis, mint and even green pepper. Often times, Cabernet Sauvignon winegrapes are blended with small amounts of other grapes, which add more complex flavors. Perfect Food Matches: Meat with strong flavor, such as charcoal grilled steak or lamb chops, filet mignon, or calf’s liver.

Photos from the book Wine Grape Varieties in California:
Photos by Jack Kelly Clark