California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
With its mountains, valleys, plains and plateaus, California's topography is as Complex as its Climate, offering winemakers a bewildering array of terroirs. California wines have only gained worldwide recognition in recent decades (especially after the 1976 Paris ruling). However, the state's wine history goes back more than 200 years. European vines were first planted in the 18th century, when settlers and missionaries moved up and down the West Coast.
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
red wines from the region of California go well with generally quite well with dishes of pork, spicy food or poultry such as recipes of rabbit with prunes, macaroonade from sète or chicken waterzooi with blanche de hoegaarden and pink pepper.
On the nose in the region of California often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of blackberry, vanilla or coffee. In the mouth in the region of California is a powerful with a lot of tannins present in the mouth.
