The Wines of California from The World's Greatest Honeymoons

• More California Wine •

• The Wines of California •

Leaves in Autumn, Alexander Valley (CalTour/Robert Holmes)

The characteristic that most distinguishes one wine from another is the type of grape—or variety—from which it is produced. When ripened to maturity, each variety contributes its own unique aromas and flavors—or varietal character—to the wine. Climate and soil, as well as specific viticultural (grape growing) and winemaking practices, greatly influence the final complexion of the wine. But a basic familiarity with the principal grape varieties is invaluable when seeking out wines you enjoy.

Wine is grown throughout California today in 46 of the state’s 58 counties. From its southernmost San Diego border to the Trinity Alps in the far north, California produces wine styles for every palate. It’s all possible due to the infinite variety of soils and climates found within the state’s 107 federally-recognized American Viticultural Areas and other appellations.

Within these distinctive regions, some 100 winegrape varieties grow in California. There are nearly 2,300 wineries, composed primarily of family-owned operations, many of which are multi-generational businesses dedicated to producing high quality wines through sustainable practices.

With its natural beauty, ideal growing conditions, diversity of wines produced, commitment to protecting the environment, and passionate people, California is the earth’s most perfect place to not only make wine, but to enjoy it.

California's White Wines

There are many styles to choose from among white wines. While some are aged in oak, most stay out of wood to preserve their freshness and varietal character. White wines can range in style from bone dry to sweet.

CHARDONNAY: Chardonnay is the most widely planted variety in the state, covering about 95,000 acres. It is a dry wine with an appealing balance of fruit, acidity and texture. Winemakers play an important role in the style of Chardonnay, which can range from clean and crisp with a hint of varietal flavor to rich and complex oak-aged wines.

SAUVIGNON BLANC: As one of the most successful quality white wines produced in California, Sauvignon Blanc (also known as Fumé Blanc) is best known for its grassy, herbal flavors. It's delicious with fish and shellfish.

CHENIN BLANC: This variety has been thriving in California for more than a century and is known for its ability to grow in warmer climates and produce light, well-balanced wines. It has fresh, delicate floral characteristics and is made in dry to off-dry (slightly sweet) style.

PINOT GRIGIO: Rising in popularity, Pinot Grigio offers a light-bodied wine that is crisp and lean and a suitable match for a wide variety of foods.

VIOGNIER: The Viognier grape can produce a wine with powerful fruit and floral aromas and full-flavored taste. Winemakers who bill themselves as the "Rhone Rangers" have sparked interest in Rhone varietals such as Viognier.

RIESLING: These wines are floral, with fruity-yet-delicate aromas and flavors. Riesling is made in every style from dry to concentrated sweet wines.

GEWÜRZTRAMINER: Gewürztraminer produces distinctive wines rich in spicy aromas and full flavors. With styles that range from dry to sweet, this varietal is a popular choice for Asian cuisine and highly spiced dishes.

OTHER VARIETALS INCLUDE: French Colombard, Marsanne, Muscat, Roussanne, and Semillon, as well as blends of one or more white grape varieties.

California's Red Wines

Red wines are usually dry and have some tannic astringency (a rough, puckery sensation in the mouth). Aged in wood for depth and complexity, or produced in light fruity styles, red wines gain their color when the clear juice of freshly crushed grapes is held with the color-laden skins of red wine grapes after crushing. The skin pigments are imparted to the juice during this portion of the winemaking process.

CABERNET SAUVIGNON: One of the great wine grapes of the world, Cabernet Sauvignon is prized for its depth of flavor and aroma and its ability to age (often 10 to 30 years). It is a full-bodied, rich, intense wine with cherry-currant, sometimes herbal flavors and noticeable tannins. California vintners often blend Cabernet with other red varieties, such as Merlot and Cabernet Franc, to soften its astringency.

MERLOT: Long prized as a partner in blending with Cabernet Sauvignon, Merlot has become a popular varietal wine in its own right in California. Merlot is a medium- to full-bodied red with herbaceous flavors and velvety round mouth feel. Softer than Cabernet, Merlot usually requires less aging to reach full potential.

SYRAH: Although Syrah has been cultivated in California for a century, it’s relatively new to most Americans, who have come to embrace it for its lush, ripe blackberry, cassis, black pepper and meaty flavors. Called Shiraz in Australia, Syrah can be rich, bold and spicy when grown in warmer regions; from cooler sites, it has a vibrant fruitiness and an elegant, structured frame. When blended with its Rhone varietal cousins Grenache, Mourvedre, Cinsault and other grapes, Syrah takes on a multi-dimensional personality.

PINOT NOIR: Recognized as one of the most challenging wine grapes to bring to full potential, Pinot Noir makes a light- to medium-bodied red that is delicate, smooth and rich in complexity, with berry aromas, a silky ethereal texture and great compatibility with food.

ZINFANDEL: Its origins a mystery for most of its 140-year history in California, Zinfandel is now thought to have originated in one of the islands of Croatia. Zinfandel is one of the most widely planted red wine grapes in the state, covering 52,000 acres. It produces a light-, medium- and full-bodied wine rich in berry-like—sometimes spicy—flavors. It is also widely used in the popular, off-dry blush wine known as White Zinfandel.

OTHER RED VARIETALS INCLUDE: Cabernet Franc, Carignane, Grenache, Malbec, Mourvedre, Petite Sirah, Petit Verdot, Sangiovese as well as blends of one or more red grape varieties.

California's Other Wines

Rose and Blush Wines: Wine lovers are embracing California rosés, which tend to be dry yet fresh and fruity. White Zinfandel and White Grenache remain big sellers in America, due to their light and slightly sweet, easy-to-drink personality.

Sparkling Wine/Champagne: No longer just celebratory beverages, California sparkling wine and champagne have found a place at the table, where their effervescence and crisp acidity match so well with salty and fried dishes, shellfish, Asian cuisine and a wide range of cheeses.

Dessert Wines: California dessert wines, also called “late-harvest,” are made from a number of grape varieties, including Gewurztraminer, Muscat, Riesling, Sauvignon Blanc, Semillon and Zinfandel. These sweet wines deliver loads of unctuous flavor and just enough acidity to remain refreshing.

More Info: www.discovercaliforniawine.com

honeymoon,great honeymoon,greatest honeymoons,honeymooners

Credits: Thanks to the Wine Institute for this article, which has been lightly edited by WGH. ~ Photo: Thanks to CalTour/Robert Holmes.