Signature Styles & Characteristics
Although any grape can be interpreted in innovative and at times, outlying styles, the below chart/graphic represents the preponderance of what you will find in California:
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Dryness/Residual Sugar
Still: 100 percent on a scale from Dry to of Dryness/Residual Sugar. Sparkling: 100 percent on the same scale.
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Acid (potential)
Still: 85 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: 60 percent on a scale from Low to High of Alcohol (potential). Sparkling: 100 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. Sparkling: 100 percent on the same scale.
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Tannin
Still: 100 percent on a scale from Low to High of Tannin. Sparkling: 100 percent on the same scale.
Aromas/Flavors
Influenced by climate, terroir, clonal selection and winemaking.
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Fruit
Boysenberry, blueberry, red/black cherry, blackberry, black currant (cassis), black raspberry, black plum, raisin, prune, citrus (orange), mulberry, black fig, fruitcake -
Herbal/vegetable
Anise, fennel, black olive, bell pepper, tea leaf, mint, eucalyptus, menthol, garrigue, rosemary, kelp/seaweed/nori, beetroot, cola, tobacco -
Floral
Violet, lavender, roses -
Earth
Dust, graphite, mushroom, charcoal, truffle -
Wood
Cinnamon, clove, chocolate, cocoa, smoke or char, vanilla, coconut, toast, coffee -
Other
Peppercorn (white and black), cured meat, bacon/sausage (roasted meat), soy, leather, animal, pudding, blood, iodine
Ageability
5 to 50 years, pedigree-dependent; the best bottles can live even longer