A driving force behind the popularity of California wine is their flavor. Generally, California wines are very fruity (that is, they have aromas and flavors that suggest fruits) and very flavorful (those fruity flavors are intense and easy to notice when you taste the wine). These characteristics appeal to a wide number of palates in the United States and beyond.
Try these white wines:
Dry Chenin Blanc:
Medium-bodied with rich texture and a crisp backbone
Gewurztraminer:
Full-bodied, soft, with medium-intense to intense floral and lychee flavors
Pinot Blanc:
Dry, medium-bodied with crisp acidity and subtle flavors of apple and minerals
Pinot Gris/Grigio:
Dry to fairly dry, fairly full, with pronounced peach, citrus, and floral flavors
Roussanne:
Dry, full-bodied, with rich texture and white-fruit flavors
Viognier:
Full-bodied, dry, flavorful (peaches, floral notes)
Try these red wines:
Barbera:
Medium-bodied, fairly soft, with tart-cherry flavors
Cabernet Franc:
Medium-bodied and dry with expressive red-fruit flavors and medium tannin
Malbec:
Medium- or full-bodied with velvety texture and rich plum flavor
Petite Sirah:
Full-bodied, dry and firm, with ripe dark-fruit flavors and spicy notes
Petit Verdot:
Full-bodied, dry and firm with tannin; flavors of blueberry with violet notes
Sangiovese:
Fairly full-bodied, with firm tannin and red-fruit and herbal flavors
Tempranillo:
Full-bodied, with dryish texture and flavors of dark fruits and herbs
By Ed McCarthy and Mary Ewing-Mulligan, California Wine for Dummies
