California

California's wine industry is a story of ambition, innovation, and breathtaking scale. The state's 4,200+ wineries produce more wine than most countries, yet its best bottles compete with—and often surpass—the world's finest. The diversity is staggering. Over 1,100 miles of coastline creates endless microclimates: fog-shrouded valleys perfect for Pinot Noir and Chardonnay; sun-baked hillsides ideal for Cabernet and Zinfandel; moderate zones where Rhône and Italian varieties thrive. More than 100 grape varieties grow commercially. California wine came of age at the 1976 Judgment of Paris, when Napa wines defeated French icons in blind tasting. That validation launched decades of investment and quality improvement. Today, regions like Napa Valley, Sonoma, Paso Robles, and Santa Barbara each command distinct identities. The state pioneered American winemaking technology: temperature-controlled fermentation, drip irrigation, sustainable farming. But California also embraces tradition—old-vine Zinfandel, natural winemaking, and increasingly, a focus on terroir-driven wines that express their origins over varietal character.