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/Sparkling: 100 percent on a scale from Dry to Sweet of Dryness/Residual Sugar. Dessert: 100 percent on the same scale.
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Acid (potential)
Still/Sparkling: 80 percent on a scale from Low to High of Acid (potential). Dessert: 100 percent on the same scale.
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Alcohol (potential)
Still/Sparkling: 100 percent on a scale from Low to High of Alcohol (potential). Dessert: 100 percent on the same scale.
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Body (weight on palate)
Still/Sparkling: 100 percent on a scale from Light to Full of Body (weight on palate). Dessert: 100 percent on the same scale.
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Texture
Still/Sparkling: 100 percent on a scale from Tart and Lean to Round and Smooth of Texture. Dessert: 100 percent on the same scale.
Aromas/Flavors
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Fruit
Melon, orange, pear, ripe lemon/Meyer lemon, tangerine, tropical (dragon fruit, guava, papaya), quince, apricot, each, fig, marmalade -
Vegetable
Anise, jicama -
Floral
Chamomile, citrus blossom, wildflower, honeysuckle, acacia -
Earth
Mineral, stone, salinity -
Wood
Toasted almond, vanilla, nougat -
Other
Botrytis (ginger, honey, saffron), beeswax, cardamom, custard
Tannin
N/A. Wines, however, can be slightly phenolic due to intentional skin contact and, though rare, small wood (barrique) aging
Ageability
2-10 years, pedigree-dependent; the best can live even longer