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: 30 percent on a scale from Dry to Sweet of Dryness/Residual Sugar. Sparkling: 30 percent on the same scale.
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Acid (potential)
Still: 55 percent on a scale from Low to High of Acid (potential). Sparkling: 85 percent on the same scale.
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Alcohol (potential)
Still: 85 percent on a scale from Low to High of Alcohol (potential). Sparkling: 50 percent on the same scale.
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Body (weight on palate)
Still: 100 percent on a scale from Low to High of Body (weight on palate). Sparkling: 50 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.
Aromas/Flavors
Influenced by climate, terroir, clonal selection and winemaking.
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Fruit
Lemon, lime, grapefruit, tangerine, mandarin orange, peach, nectarine, pear, apple, pineapple, fig, guava, melon, banana, marmalade, mango, passion fruit, kiwi, quince, cucumber -
Floral
Mint, lemongrass, verbena, lemon thyme, aromatic white flowers, lemon, lime, or citrus blossoms, blond tobacco -
Earth
Minerals, stones, gunflint, steel, mushrooms, chalk, forest floor (humus) -
Wood (oak)
Smoke, cream, vanilla, custard, caramel, bread crust, burnt sugar, molasses, maple syrup, honey, toast, coconut, hazelnut, almond, walnut, cashew, nutmeg, ginger -
Other
Popcorn, butter, butterscotch, yeast, plain yogurt, cornmeal, oatmeal, flan, lemon curd
Tannin
N/A, however resulting wines can be slightly phenolic due to skin contact and/or new oak
Ageability
3 to 15 years on average, pedigree-dependent; the best high altitude and cool climate bottles can live even longer
