California

Nearly three-quarters the size of France, California accounts for nearly 90 percent of American wine production.  Indeed, if California were a separate country, it would be the world's fourth-largest wine producer. 

Spanish missionaries first introduced Vitis vinifera vines to California in the 18th century to produce wines for religious sacraments, as well as daily life.  During the mid-19th century, the newly growing wine industry took hold in Northern California around the counties of Napa and Sonoma.  The California wine industry suffered in the late 19th century with the phylloxera epidemic, and with Prohibition from 1919-1933.  Following a wine renaissance in the mid-20th century, Californian wine entered the international stage at the 1976 Judgment of Paris wine competition when Californian wines beat out French wines in both red and white wine categories.

California is very geologically diverse region and is equally varied in the range of climates and terroirs that can be found there.  Most of the state's wine regions are found between the Pacific coast and the Central Valley.  The Pacific Oceans and large bays, including San Francisco Bay, serve as tempering influences to the nearby wine regions by providing cool winds and fog that balance the heat and sunshine.  While drought can be a viticultural hazard, most areas of California receive sufficient amounts of rainfall.  The wine regions of California are often divided into four main regions:  North Coast (notable wine regions include Napa Valley and Sonoma County), Central Coast, South Coast, Central Valley.  The seven leading grape varieties are Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Sauvignon Blanc, Syrah, and Zinfandel.