California’s history of wine production is a short story compared with that of Europe, but these days wines from the Napa Valley are as internationally respected and recognized as wines from Bordeaux or Burgundy. There is, however, much more to California than this well-known wine region.

Wines from the sunshine state are marked by high alcohol, ripeness, expressive, opulent fruit, consistency, power, and lower acidity. Wines labeled with specific regions of origin, or AVA’s (Approved Viticultural Area) usually have more depth, character, and personality than those simply labeled “California”.

From North to South along the coast, all types of wine varieties are grown. The most successful include Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, and Sauvignon Blanc. Cool ocean breezes and fog blanket the vineyards and extend the growing season. This unique weather pattern has given birth to the phrase “hang-time,” a term surfer dudes may lay claim to, but winemakers use to brag about how long their clusters ripen on the vine.

While Carneros and the Russian River Valley in the North Coast turn out benchmark Pinot Noir, some would argue that nothing compares to those from the South Coast’s Santa Maria Valley–talk about hang-time–these vineyards are situated in the California’s only transverse valley. The east-west mountain range acts as a funnel to draw in fog, which cools the grapes and extends the growing season by as much as two weeks. All this extra ripening translates into extra flavor in the wine. The coastal zones, especially up north, produce outstanding sparkling and dessert styles as well.

Vineyards inland in the Central Valley are not as fortunately situated, and quantity rather than quality has been the rule. Good thing though, because without all of this production we wouldn’t have much of a selection in reliable, affordable wine. Who can afford a $30 Napa Chardonnay everyday? Inland from San Francisco and northeast of the Central Valley, the Sierra Foothills turn out some of the state’s, and the world’s, finest Zinfandel. Many gnarly old vines thought to be useful only for White Zinfandel are now turning out some gorgeous, deeply flavored, and long-lasting Zin’s. (Wine/Appellations)