California
California produces the vast majority of all American wine. Napa Valley is famous for Cabernet Sauvignon, Sonoma for Pinot Noir and Chardonnay, and robust Zinfandel comes from the warm inland areas. The style is sunny, ripe and full-bodied.
Wine from California, by type
California revolves around a few grapes known worldwide, plus one that it has truly made its own. We have dedicated pages about them.
American wine
California is the largest wine state, but not the only one. Read the full story about American wine here.
About American wine →
Zinfandel
The same grape as Italian Primitivo, but it came into its own in California.
About Zinfandel →
Pinot noir
The light, refined red grape from Burgundy, found in California mainly in cool coastal areas.
About Pinot Noir →
Chardonnay
The white grape that made California famous, from buttery and full-bodied to crisp and fresh.
About Chardonnay →Sun from inland, coolness from the ocean
California lies on the west coast of the United States and is by far the country's most important wine state. The climate is sunny and dry, with warm summers. Yet it is not hot everywhere. The Pacific Ocean is cold, and mist often moves inland from the sea, especially around San Francisco Bay. That coolness creates differences between the regions. North of San Francisco lie the two best-known: Napa Valley and Sonoma. Napa is a narrow valley, famous for powerful Cabernet Sauvignon. Sonoma is larger and closer to the sea. Cool areas such as the Russian River Valley are known for Pinot Noir and Chardonnay. Los Carneros, on the bay between Napa and Sonoma, is another such cool area.
Lodi is located in the warmer inland region, where a great deal of zinfandel is grown, sometimes from vines more than a hundred years old. Zinfandel is genetically the same grape as the Italian primitivo, but it became particularly prominent in California. South of San Francisco lies the Central Coast, with areas such as Monterey and Santa Barbara. In the 1920s and 1930s, winemaking nearly came to a standstill due to Prohibition. California then slowly rebuilt its wine industry. In 1976, a Californian cabernet and a Californian chardonnay won a blind tasting in Paris against top wines from Bordeaux and Burgundy. That put the state on the map in one fell swoop.
In brief
Seven bottles, from Napa cabernet to chardonnay
Five reds, from a Napa cabernet and a Bordeaux blend to zinfandel and pinot noir. Then two whites: a full-bodied chardonnay and a sauvignon blanc.
Raymond Reserve Selection Cabernet Sauvignon
Cabernet sauvignon from Napa Valley. Ripe blackberries and black cherries, with chocolate, pepper and spices.
Ironstone Reserve Meritage
Meritage is the Californian name for a blend of Bordeaux grapes. Here, mainly cabernet sauvignon, with cabernet franc and merlot.
Ironstone Old Vine Zinfandel
Zinfandel from old vines, which produce small quantities of concentrated grapes. Ripe, full-bodied and spicy.
1000 Stories Bourbon Barrel Aged Zinfandel
Zinfandel aged in used bourbon barrels. Black cherries, berry jam, star anise and a hint of crème brûlée.
DeLoach Russian River Pinot Noir
Pinot Noir from the cool Russian River Valley in Sonoma. Red cherries, raspberries, plums, cloves and vanilla.
Rombauer Chardonnay Los Carneros
A classic full-bodied Californian Chardonnay: ripe peach and melon, citrus, creamy vanilla and a buttery note.
Bernardus Sauvignon Blanc
Part of it is aged in oak, making it rounder than many other Sauvignon Blancs. Grapefruit, gooseberries and tropical fruit.
How can Zinfandel be the same grape as Primitivo, and why is it so popular in California? You can read about it on our Zinfandel page.
Ripe fruit, vanilla and a soft finish
Ripe fruit & vanilla
Californian Cabernet smells of cassis, blackberries and black cherries. Zinfandel is jammier, with berry jam and sweet spices. Many wines are aged in oak, which gives them vanilla, chocolate and a note of toast.
Full-bodied and soft
Because of the abundant sunshine, the grapes are very ripe. This produces a full-bodied wine with lots of fruit, soft tannins and often a little more alcohol. Pinot Noir from the cool coastal areas is lighter and fresher.
Round and long
Red wine from California finishes soft and fruity, with vanilla and spices in an oak-aged bottle. A full-bodied Chardonnay finishes creamy and buttery.
Flavor profile of an average red wine from California. Pinot Noir scores lower on body, while Sauvignon Blanc is clearly higher in freshness.
How to serve Californian wine
Red slightly cooler than the room, Chardonnay chilled but not ice-cold, and a full-bodied Cabernet given some air first.
Red at 16 to 18 degrees
Californian red wine is often high in alcohol and rich in ripe fruit. Served too warm, it becomes heavy and sweetish. So serve Zinfandel and Cabernet at around 16 to 17 degrees rather than at room temperature. Pinot Noir can be served slightly cooler, around 14 to 16 degrees.
More about wine temperature →Letting Cabernet breathe
A young Cabernet from Napa or a Meritage has firm tannins and is often somewhat closed. Pour it into a decanter half an hour to an hour before the meal. It will become softer and the fruit will come through better. You can pour a fruity Zinfandel straight away.
Decanters →Chardonnay not too cold
Serve a full-bodied, oak-aged chardonnay at 10 to 12 degrees. If it is too cold, you can barely taste its creamy flavour. A fresh sauvignon blanc can be served colder, around 8 to 10 degrees.
More about decanting →Californian wine at the table
Californian wine is full-bodied and fruity, and calls for food with plenty of flavour. Think grilled meat, barbecue, and creamy dishes.
Steak and lamb
A full-bodied Napa cabernet pairs well with ribeye, entrecôte, rack of lamb, and mature cheese. The tannins and the fat in the meat soften each other.
Barbecue and burgers
Zinfandel is made for the barbecue: spare ribs, pulled pork, burgers, and pizza. It also works well with pasta in tomato sauce.
Duck, salmon, and mushrooms
The lighter pinot noir pairs well with duck, chicken, grilled salmon, and dishes with mushrooms or truffle.
Lobster and creamy sauces
A full-bodied chardonnay pairs well with lobster, fried fish, chicken in cream sauce, and creamy pasta. Sauvignon blanc is delicious with fish and goat's cheese.
The right glass for Californian wine
Pour a Californian cabernet into a tall, large bowl so the ripe fruit has room to open up. A generous red wine glass is ideal for zinfandel and pinot noir; for chardonnay, choose a slightly smaller glass. These are the glasses we recommend ourselves.
Everything you still wanted to know about Californian wine
Can't find your question? Read more about wine and food, or get in touch.
To wine and food →What is Californian wine?
What is the difference between Napa Valley and Sonoma?
Is zinfandel the same as primitivo?
What is a Meritage?
How much alcohol is in Californian wine?
What do you eat with Californian cabernet sauvignon?
Buy California wine
Want the bottle at home right away? Order California wine online from Gall & Gall. Gall & Gall has 75 of them.
Ironstone Old Vine Zinfandel
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