California Red Wine

The majority of red wine made in California is dry, however, sweet wines are also produced there. Sometimes, wines will be dry on a technical level, meaning they have 10 or less grams per liter of residual sugar, but will be perceived by the human palate as sweet. This can be because they are higher in alcohol (which magnifies the perception of sweetness), because they have a low level of acid or because they have vibrant fruit flavors.

Just as when looking for any other wine, what qualifies as a good California red wine is a matter of your own preference. You may like lean and mineral, low-alcohol reds, while someone else may enjoy full-bodied, fruit forward selections—both of which are produced in California.

One way to know if you’ll enjoy a California red wine is to get to know some of the state’s top red varieties and how they are generally vinified, and then to shop for those grapes and styles. Californian Merlot, Zinfandel and Cabernet Sauvignon, for example, are typically made to be more opulent and fruitful.

That being said, since California produces such a wide scope of grapes and red wine styles, this approach can be unreliable. The best way to find a California red wine you’ll love is to purchase it from a source you trust, like laithwaites.com.

Though California was once most known for big, high-alcohol red wines, producers throughout the state are increasingly crafting low-alcohol styles. That means the alcohol content in California red wines can now vary wildly. You’ll find red wines with 11% alcohol by volume (abv), red wines with 16% abv, and everything in between.

The state in which your wine was produced typically has little-to-nothing to do with any attempt to pair wine and food. There aren’t any types of food that work especially well with red wines from California, et al. Instead, concentrate on matching your red wine’s flavors and characteristics. Generally speaking, rich, full-bodied reds will pair better with fatty red meats like prime rib, filet mignon and lamb, while an earthier red may work well with roasted vegetables, and a lighter, brighter red may be best with thick-cut fish or pork.