Signature Styles & Characteristics
Although any grape can be interpreted in innovative and at times even outlying styles, the following chart represents the preponderance of what you can expect to find in California:
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Dryness/Residual Sugar
Still: 100 percent on a scale from Low to High of Dryness/Residual Sugar. Sparkling: 100 percent on the same scale.
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Acid (potential)
Still: 80 percent on a scale from Low to High of Acid (potential). Sparkling: 100 percent on the same scale.
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Alcohol (potential)
Still: 90 percent on a scale from Low to High of Alcohol (potential). Sparkling: 60 percent on the same scale.
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Body (weight on palate
Still: 100 percent on a scale from Light to Full of Body (weight on palate. Sparkling: 60 percent on the same scale.
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Texture
Still: 100 percent on a scale from Tart and Lean to Round and Smooth of Texture.
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Tannin
Still: 60 percent on a scale from Low to High of Tannin. Sparkling: 60 percent on the same scale.
Aromas/Flavors
Influenced by climate, terroir, clonal selection and winemaking.
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Fruit
Red and black cherry, raspberry, strawberry, cranberry, prune, plum, pomegranate, citrus, blackberry, red currant, orange peel, tangerine peel -
Herbal/Vegetable
Coriander, rosemary, laurel, ginger, beet/beetroot, fennel, olive, cola nut, rhubarb, bay leaf -
Floral
Lavender, jasmine, violet, mint, menthol, eucalyptus, tea leaf (chamomile), hibiscus, rose petal -
Earth
Mushroom, truffle, mineral, gravel, humus, damp or dry leaves -
Wood (oak)
Coffee, allspice, coriander, ginger, clove, cinnamon, cocoa, mocha, espresso, smoke, cedar, caramel, burnt sugar, walnut, roasted pecan, vanilla, coconut, toast, sandalwood, brown butter, coconut -
Other
Meaty (animal), soy, feral or farmyard, charcuterie
Ageability
3 to 35 years on average, pedigree-dependent; the best bottles can live even longer
