There are over 100 grape varieties grown in California, from Zinfandel to Chardonnay to Pinot Noir. Here you will find comprehensive profiles on these grape varieties: how and where they are grown, what happens at the winery and what to expect from the finished wines.
Barbera pairs bright, crisp berry flavors and hints of smoke with bold tannins and high acidity.
Try Barbera with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic.
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Cabernet Franc’s herbaceous, fruit-forward flavor and adaptable body make it an easy blend with Cabernet Sauvignon and Merlot. An early maturing grape that thrives in cooler mountainous settings, you’ll find pockets of this varietal in Napa, Sonoma and San Luis Obispo counties.
Try Cabernet Franc with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.
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With its firm, focused structure, lingering dark fruit (blackberry, blueberry, black currant), and hints of mocha and earth, Cabernet Sauvignon’s concentrated flavors mellow into a rich elegance as it ages. It’s easy to see why this noble variety is the bestselling red in the United States, and number two in California acreage.
Try Cabernet Sauvignon with grass-fed beef, whether grilled, roasted, braised or stir-fried.
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A grape often used in red blends, Cinsault produces fresh and fruity wines with low tannins and medium acidity. It has notes of raspberry and tart cherry and is one of the parent grapes of South Africa’s famed Pinotage grape (along with Pinot Noir).
Cinsault is versatile; a good match with snacks such as black olives and sheep’s milk cheese to mains of grilled meats and stews.
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With a name that means “little sweet one,” Dolcetto is a grape often overshadowed by its fellow Piemontese variety, the powerhouse Nebbiolo. But for approachable pleasure, don’t count out this medium-bodied, food-friendly grape that has ripe berry notes and a touch of savoriness.
Try Dolcetto with pizzas and pastas with tomato or cream sauces as well as chicken Parmesan, charcuterie and sausages.
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Versatile and medium-bodied, Grenache is the second-most widely planted grape in the world. Its great range of flavors – from red raspberry, cherry and blackberry to hints of earth – makes it perfect as a stand-alone variety or as part of classic Rhône style blends.
Try Grenache with any grilled shellfish as well as salami, sliced ham and other charcuterie.
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Deep red with flavors of blackberry, pepper and plum, this traditional grape often makes its way into California’s Meritage-style blends. But Malbec lovers will tell you that it’s just as tasty on its own.
Try Malbec with classic rack of lamb, beef fajitas, and roasted root vegetables.
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Luscious and approachable, this classic variety is known for its fruity aromas and hints of herbs. But don’t assume it’s all soft: the right California Merlot can go glass-to-glass with the biggest, boldest Cabernet Sauvignon.
Try Merlot with sautéed duck breasts or roasted pork tenderloin.
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Rich and sturdy with intense fruit and blackberry aromas, this warm climate grape has a growing following. Among Mourvèdre’s biggest fans are the Rhône Rangers, who appreciate its versatility.
Try Mourvèdre with roast duck or squab, seared New York Strip steak with cracked black pepper, or a tangy blue cheese.
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Traditionally a blending grape, Petite Sirah’s bold character and big fruit flavors of black cherry, blackberry and dark plum make it a stand-alone favorite as well. P.S. I Love You, a California organization for Petite Sirah enthusiasts, is proof of this varieties robust following.
Try Petite Sirah with sweet barbequed chicken, a cold roast beef sandwich with mustard or mild blue cheeses.
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Pinot Noir’s juicy cherry flavors and floral notes complement hints of earth and leather for a wine that is at turns delicate, rich, silky, subtle – and always intriguing. A cool-climate grape, it does exceptionally well in our breezy coastal regions.
Try Pinot Noir with wood-smoked bacon, roast leg of veal or grilled wild salmon.
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Blends have long been a part of California wine culture. These days a combination of adventurous spirit, masterful artistry and creative freedom has resulted in a new generation of expressive, harmonious and distinctly Californian blends. There’s virtually no end to the range of flavors, prices and surprises.
Try a California red blend with pulled pork tacos, barbecued chicken wings, or slow-cooked short ribs.
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California’s Sangiovese is fruit forward, with spice, cherry and raspberry flavors complemented by subtle floral aromas.
Try Sangiovese with sausage and caramelized onions, or pork chops with plum conserve.
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This noble red grape produces bold,complex and long-lived wines. Smooth yet rich with concentrated dark fruit flavors and hints of black pepper and smoke, it’s easy to see why Syrah enjoys such popularity.
Try Syrah with robust, hearty foods—from black bean chili with pork, to buffalo sliders or rich beef stews.
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California vintners craft Tempranillo into wines with delightful layers of flavor. Bright cherries, raspberry and strawberry are complemented by earthy, leathery notes in this variety.
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Bold and rambunctious, Zinfandel can take your palate on an odyssey of flavor, from raspberry to black pepper, cloves and licorice. One of our oldest and most revered vines, we’re proud to call Zinfandel our signature grape.
Try Zinfandel with barbecued free-range beef, lamb, pork, chicken or spicy sausage.
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From unoaked and fruit-forward with hints of minerality to rich and toasty with vanilla and butter, the spectrum of flavors and aromas in California Chardonnay is as broad as the microclimates where the grape is grown. Chardonnay is the state’s most widely planted grape.
Try Chardonnay with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.
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Chenin Blanc is nothing if not versatile. Primarily a blending grape that adds light melon, peach, citrus and spice to off-dry whites and sparkling wines, select wineries bottle Chenin Blanc as a crisp and refreshing variety.
Try Chenin Blanc with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.
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The deep golden color, hints of spice, and floral fragrance are just the start of this grape’s charms. This varietal is full bodied yet crisp, with notes of lychee and roses.
Try Gewürztraminer with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.
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Rich, full-bodied, and crisp, Grenache Blanc is known for flavors and aromas of citrus, peach and apple. It’s a popular grape along the Central Coast.
Try Grenache Blanc with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.
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Marsanne is as full-bodied as it is versatile. Deeply colored with aromas of almond and honeysuckle, this grape makes wines that can be light, dry or sweet. In California, Marsanne is crafted into a Rhône-style wine, often with signature hints of beeswax and tropical fruits.
Try Marsanne with creamy potato-leek soup or roasted butternut squash with cinnamon butter.
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You may know the tangy, fruity Muscat from its Italian name, Moscato. Muscat comes in a range of styles, from medium-bodied and dry or off-dry, to sparkling, to full-bodied, late-harvest, deliciously sweet wines.
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Delicate and refreshing, with flavors of green apple, melon, citrus and minerals, Pinot Blanc shares a similar flavor and texture with certain styles of Chardonnay. It pairs well with a wide variety of light, fresh foods.
Try Pinot Blanc with pan-fried fresh trout, seared tuna, or smoked salmon.
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With its crisp stone fruit and bright citrus flavors, California Pinot Gris (a.k.a. Pinot Grigio) adds a refreshing verve to most any light meal. The grape itself has a pinkish-grey skin, hence the name gris (French for grey).
Try Pinot Gris with pasta with a fresh tomato-based sauce, or spicy noodles with shrimp.
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Prior to Prohibition, Riesling was the most widely planted grape in Napa Valley. This popular variety is known for its floral aromas, mineral notes and flavors of apples, pear and hints of tropical fruit. It’s also versatile; Riesling can go from dry to sweet, spicy to honey-like.
Try Riesling with Thai spring rolls, spicy stir-fried chicken, or a bacon, lettuce and tomato sandwich on rustic country bread.
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Wines from the golden Rousanne grape tend to be rich and sometimes waxy with notes of honey, stone fruit and white flowers. A white grape that produces ageworthy wines, it brings elegance, aromatics and acidity to white Rhône blends, where it is often paired with Marsanne.
Roussanne is a great match with shellfish such as lobster and crab, as well as paté, roast chicken and even Asian cuisine.
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Generally crisp and refreshing, California vintners like to put their own spin on this classic variety, with flavors that range from vibrant lemongrass and herb to tart green apple, round melon and fig.
Try Sauvignon Blanc with wild mushroom soup, grilled red snapper, or asparagus – especially sautéed in garlic.
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When dry, California Sémillon is bright and citrusy; when crafted into a dessert wine, the result is succulent and sweet. Sémillon is often blended with Sauvignon Blanc and is sought after too as a single variety wine.
Try dry Sémillon with fresh halibut or mushroom couscous. Pair sweet Sémillon with peach cobbler or pears sautéed in butter.
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California Vermentino is generally bright and lively with notes of citrus and green apple. This crisp, mineral-driven wine has a zesty acidity and a clean, smooth finish.
Try Vermentino with fish, seafood, pesto or pasta dishes.
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This full-bodied variety is known for its floral aromatics, lushness on the palate and long finish. An array of complex flavors, from apricot and orange blossom to violet and rose, give Viognier its irresistible allure.
Try Viognier with smoked oysters or mussels, or herb-roasted free-range chicken, goose or duck.
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California winemakers combine a natural sense of inventiveness with keen understanding of many types of white grapes to create masterful blends that win awards, please palates and pair deliciously with a wide diversity of cuisines.
Try a California white blend with fresh seafood, cold roast chicken, creamy polenta, or a range of cheeses — from ricotta to triple crème, from goat cheese to dry Jack.
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Also called late-harvest wines, these deep elixirs provide a sweet end to any meal, while retaining just enough acidity to remain refreshing. They are made from a number of varieties, including Gewürztraminer, Muscat, Riesling, Sauvignon Blanc, Sémillon and Zinfandel.
Try dessert wines with nuts — almonds and hazelnuts — as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.
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The red berry flavors of rosé are especially refreshing on hot summer days. This wine style ranges in flavor from delicate, refined and dry to bright and sweet with a hint of creaminess.
Try California rosé with everything from spicy sauces to crisp, light salads.
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The crisp acidity of California sparkling wine pairs as easily with Tuesday night dinner as it does with a glamorous affair. Sparkling wine has been produced in California since the 1870s, often from Pinot Noir and Chardonnay grapes in the méthode champenoise.
Try California sparkling wine with everything from Szechuan stir fry to triple crème cheeses.
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Often made from fruity varieties such as Pinot Noir or Grenache, sparkling rosé frequently has strawberry notes and is always a crowd pleaser due to its freshness and ability to pair with a range of foods. It’s an excellent choice to bring to a party where you may not know what dishes will be served.
Sparkling Rosé can carry through a whole meal, cutting through the richness of a triple crème cheese appetizer to a creamy pasta main and finishing with a fruit tart dessert.
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Enjoying a glass of California wine is easy to do, but there are a few tips that are sure to enhance your experience.
There are three simple ways to chose a bottle of wine:
Go with what you know
There’s nothing wrong with buying another bottle of a beloved wine. You know you’ll enjoy it, and if you’re entertaining, you know your guests will, too.
Live a little
California has so much variety that it’s easy to find a new favorite wine. Start with a wine you like and try it from a different California region, or start with your favorite region and try a new variety or blend.
Ask for help
Develop a relationship with a retail shop that specialize in California wine. A knowledgeable retailer or wine section specialist who knows your taste and price range can guide you to some great bottles.
Wine tasting is a sensory experience. That’s why we use the four S’s as our guide: see, swirl, sniff and sip.
See the color and clarity of the wine as you regard it in the glass.
Swirl the wine in the glass to release the distinctive aroma of the grape variety.
Sniff the wine by bringing the glass to your nose. The nose makes literally thousands of discriminations. Try describing the aromas to your friends.
Sip the wine and hold it in your mouth. Gently draw air through your teeth to direct aromas to the nasal passages. Note any tartness or sweetness. Four sensations – sweet, sour, bitterness and salt – are all perceived through taste. Temperature, tannins (astringency) and the effervescence (bubbles) of sparkling wines are also experienced through the sense of touch in the mouth. Notice the texture, flavour and how it feels in your mouth. And don’t be afraid to spit!
Are you serving your wines at the right temperature? Here are some tips:
Sparkling Wines
Traditionally chilled to 45°F (7°C) or lower to slow the release of bubbles and encourage the fruit aromas to linger.
White and Rosé Wines
Taste best chilled 45°F to 55°F (7° to 13°C), but not too cold. When wine is too cold, its aromas and flavors are harder to enjoy.
Red Wines
Reveal their richness when served at cooler room temperatures of 55° to 60 °F (13° to 16°C). Room temperatures higher than this are a little too warm.
Presented by Wine Institute
The program offers four levels of study, from novice to expert. Each builds on the level prior, and covers history, lore, geography, climate, soils, grapes, viticulture, vinification, aging and maturation, wine laws, official classifications, producers, vintages and the business of wine.
Spring in California wine country is full of the promise of pleasures to come. Grapevines have begun to wake from their long winter slumber. In early March, new buds burst open and push tiny green shoots into the mild spring sunlight, signaling budbreak. This is the exciting start of the annual grape growing season.
Summer here is pleasantly warm and clear, with morning fog giving way to cloudless blue skies and boundless sunshine. By June, grape clusters have appeared on the vines, and the foliage of the leafy canopy reaches toward the sky, sprawling out in all directions. Abundant sunlight gives the grapes the warmth they need.
It’s harvest time! Grape clusters hang heavy on the vines, bursting with flavor. Winemakers check and re-check sugar levels in the juice, anticipating just the right balance that will signal the start of picking. Grapes are often harvested during the early morning hours, before the day heats up.
Winter means rest in wine country: the wines rest in tanks and barrels, and winemakers take a deep breath. Rains return to refresh and replenish the long, dry summer season, and the vines’ leaves display the fall colors of gold, orange and crimson. The air has turned chilly and cooler temperatures are the norm.
Spring in California wine country is full of the promise of pleasures to come. Grapevines have begun to wake from their long winter slumber. In early March, new buds burst open and push tiny green shoots into the mild spring sunlight, signaling budbreak. This is the exciting start of the annual grape growing season.
Summer here is pleasantly warm and clear, with morning fog giving way to cloudless blue skies and boundless sunshine. By June, grape clusters have appeared on the vines, and the foliage of the leafy canopy reaches toward the sky, sprawling out in all directions. Abundant sunlight gives the grapes the warmth they need.
It’s harvest time! Grape clusters hang heavy on the vines, bursting with flavor. Winemakers check and re-check sugar levels in the juice, anticipating just the right balance that will signal the start of picking. Grapes are often harvested during the early morning hours, before the day heats up.
Winter means rest in wine country: the wines rest in tanks and barrels, and winemakers take a deep breath. Rains return to refresh and replenish the long, dry summer season, and the vines’ leaves display the fall colors of gold, orange and crimson. The air has turned chilly and cooler temperatures are the norm.
Harvest in California usually begins in late August to early September and may last through November, depending on the weather and the grapes.
After harvest, grapes are placed in a destemmer/crusher, which separates the stems from the fruit and breaks up the berries. The stems are then discarded leaving the “must,” a combination of juice, seeds, pulp and skins. Grape skins are what give red wine its color, flavor and “tannins” – the polyphenols that enable red wines to take on more complexity as they age. During white winemaking, skins and seeds spend only a few hours with the juice, known as “free-run.” The skins are then pressed to extract all the remaining juice, called “press juice.” The free-run and press juice are then often filtered in preparation for fermentation.
Yeast (either added or naturally occurring) begins fermentation, the process by which the natural sugars convert to alcohol. Wines may be fermented or aged in oak or stainless steel barrels, or both. Sometimes a second fermentation, called “malolactic,” converts the tart malic acid found in fruit to softer lactic acid. Fermentation generally lasts anywhere from three days to three weeks, depending on the wine.
Wines can be aged in stainless steel or oak barrels. It is common for red wines to be aged in oak barrels for one to two years. White wine is generally aged anywhere from one week to a year. Sparkling wines made in the method champenoise may be bottled and cellared for two years or more. After aging, the wine may be blended with other wines to add different characteristics or create the desired style.
Finally the wine undergoes finishing, a process by which the wine is stabilized and filtered before bottling. Egg whites or gelatin are added to remove astringent substances or proteins which can cloud the wine and give it off flavors. Sulfites may also be added to prevent oxidation and bacterial spoilage.
(ONLY FOR SPARKLING)
Sparkling wines are made from white and red still wines. After choosing a base variety or blend, the winemaker mixes up a “tirage,” which includes some of the base wine plus yeast and sugar. The tirage is then added to the rest of the base wine, causing the entire mixture to ferment again – this time in a sealed container. As the sugars convert to alcohol, carbon dioxide is trapped inside, producing the finished wine’s effervescence.
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