California wines are recognized throughout the world for their quality and diversity. But what makes these wines so special? It starts with the grapes. Winegrapes in the Golden State f lourish for the same reasons people like living here: abundant sunshine and a wide variety of climates and geography. There’s a perfect place for growing just about every type of grape, each with a surprising range of characteristics. California grape growers prove this by producing more than 100 varieties of white and red winegrapes, from obscure aglianico to popular zinfandel. Distinguishing characteristics More than 635,000 acres of winegrapes are planted throughout California in a wide variety of regions that are delineated as appellations—def ined either by a county or other political boundary, or by federally recognized growing regions, called American Viticultural Areas. California currently has 139 AVAs. Every appellation produces wines with pedigrees that distinguish them from those grown in other appellations. That’s why, for instance, a syrah grown along the coast of Santa Barbara County tastes different than a syrah grown in the rugged Sierra Nevada foothills. Winemakers often say their job is to allow the nuances of a grape—including its climate, soils and terrain—to be expressed through their wines. These combined qualities are known as “terroir,” a French term that simply means a sense of place. Regional tour explores wine and its roots
Grapes used to make wines from the Santa Lucia Highlands in Monterey County are distinguished by the area’s cooling fog, afternoon winds and extended sun exposure.
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