California

California is the crown jewel of American wine production, accounting for around 85% of all US wine. Its diverse landscape, ranging from coastal valleys to inland mountains, provides an incredible variety of terroirs. With about 140 recognized American Viticultural Areas (AVAs), California’s wine regions cater to nearly every grape variety imaginable. This diversity has earned California a global reputation as one of the most dynamic and innovative wine regions in the world.

The state’s winemaking history stretches back to the 18th century when Spanish missionaries planted vineyards to produce sacramental wines. By the mid-1800s, the California Gold Rush brought an influx of settlers who expanded viticulture, particularly in regions like Sonoma and Napa Valley. Despite setbacks like Prohibition, California’s wine industry rebounded in the 20th century, culminating in the famous 1976 Judgment of Paris, where California wines triumphed over French competitors in a blind tasting.

California’s climate is one of its greatest assets. Coastal regions like Sonoma and Santa Barbara benefit from cool ocean breezes and fog, perfect for growing Pinot Noir and Chardonnay. Inland areas like Napa and Paso Robles enjoy warmer temperatures, ideal for producing bold reds like Cabernet Sauvignon and Zinfandel. The state’s complex geology adds another layer of fun, with volcanic soils, sandy loams, and clay each contributing unique flavors and textures to the wines.

Innovation is another hallmark of California wine. Winemakers here are unafraid to experiment, blending traditional European techniques with cutting-edge technology. From organic and biodynamic farming to the rise of “natural winemaking,” California pushes boundaries. The state also leads in wine tourism, with picturesque vineyards, world-class tasting rooms, and a focus on pairing wine with California cuisine.

Here are all the wines from California I’ve tried: