Signature Styles & Characteristics
Although any grape can be interpreted in innovative and at times, outlier styles, the following chart/graphic represents the preponderance of what you will find California’s winemakers producing.
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Dryness/Residual Sugar
Still: 100 percent on a scale from Dry to of Dryness/Residual Sugar.
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Acid (potential)
Still: 50 percent on a scale from Low to High of Acid (potential).
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Alcohol (potential)
Still: 100 percent on a scale from Low to High of Alcohol (potential).
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Body (weight on palate)
Still: 100 percent on a scale from Light to Full of Body (weight on palate).
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Texture
Still: 100 percent on a scale from Tart and Lean to Round and Smooth of Texture.
Aromas/Flavors
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Fruit
Melon, yellow/green plum, ripe orange, yellow/brown pear, ripe lemon/Meyer lemon, yellow/golden apple, tropical (pineapple, green mango/papaya), white peach, persimmon -
Vegetable
Fennel/anise, celeriac, jicama, verbena, chervil -
Floral
Chamomile, apple blossom, wildflower, honeysuckle -
Earth
Mineral, stone, salinity -
Wood
Toasted almond, vanilla, nutmeg, mace -
Other
Ginger root, custard
Tannin
N/A. Wines, however, can be slightly phenolic due to intentional skin contact and though rare, small wood (barrique) aging
Ageability
2-5 years, pedigree-dependent; the best can live even longer