California RED WINE

Most California red wines are dry, however, sweet wines are also produced statewide. In some cases, wines will be technically dry, meaning they have 10-or-less grams per liter of residual sugar, but will be perceived as sweet because they are higher in alcohol (which magnifies the perception of sweetness), they have a low level of acid or because they have prominent fruit flavors.

Like finding any other wine, what qualifies as a good California red wine is a matter of personal preference. You may enjoy full-bodied, fruit forward selections, while someone else may prefer lean and mineral, low-alcohol reds—both of which are wines produced in California.

One way to know if you’ll like a California wine is to get to know some of the state’s signature red grapes and how they are generally vinified, and then to shop by variety. Californian Merlot, Zinfandel and Cabernet Sauvignon, for example, are typically crafted in a more plush and fruitful style.

Because the state produces such a wide variety of grapes and red wine styles, however, this approach can be unreliable. The best way to find the best California red wine for you is to purchase it from a source you trust, like WSJwine.com.

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

When pairing wine and food, the state in which your wine was produced typically has little-to-nothing to do with it. There isn’t one specific food—or category of foods—that works especially well with red wines from California in particular. Instead, concentrate on matching your red wine’s flavors and characteristics. Generally, robust and rich, full-bodied reds will pair well with fatty red meats like prime rib, filet mignon and lamb, while an earthier red may work better with roasted vegetables, and a lighter, brighter red may be best with thick-cut fish or pork.