California wine production has a rich viticulture history since 1680 when Spanish Jesuit missionaries planted Vitis vinifera vines native to the Mediterranean region in their established missions to produce wine for religious services.
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The California wine was used for religious sacraments as well as for daily life.
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California wine is a very geologically diverse region and varies greatly in the range of climates and terroirs that can be found.
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The soil types and landforms of California wine vary greatly, having been influenced by the plate tectonics of the North American and Pacific Plates.
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Average vineyard in California uses 318 gallons of water to produce a single gallon of wine through irrigation.
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The Central Valley is California's largest wine region stretching for 300 miles from the Sacramento Valley south to the San Joaquin Valley.
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Important white California wine varietals include Chenin blanc, French Colombard, Gewurztraminer, Marsanne, Muscat Canelli, Pinot blanc, Pinot gris, Riesling, Roussane, Semillon, Trousseau gris, and Viognier.
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Up until the late 1980s, the Californian wine industry was dominated by the Bordeaux varietals and Chardonnay.
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California produces wines made in nearly every single known wine style including sparkling, dessert and fortified wines.
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The Korbel brothers made sparkling California wine according to the methode champenoise from Riesling, Chasselas, Muscatel and Traminer.
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Potential for quality sparkling wine has attracted Champagne houses to open up wineries in California.
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Several French and Italian style Muscat wines are produced throughout California and are known for their intense aromatics and balanced acidity.
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