The king of reds, also in California. In 1976, a comparative tasting of top wines from France and California, organized by journalist Steven Spurrier in Paris, affirmed the success of California "Cab" in the international arena. California Cabernet Sauvignons possess a full, lingering flavor with tones of blackberries, cherries and other dark fruit. Many of these wines, with a fairly firm structure, noticeable tannins and astringency, can be aged for 10, 15 or even more years. Most of the so-called California Cult wines are Cabernet wines.

Whether Zinfandel is more closely related to the Primitivo grape from the Puglia region in Italy or to the Plavac Mali grape in Croatia, Zinfandel is considered to be America's "own" wine grape. It was first planted in California around 1850 and became the most widely used variety during California's first wine boom in the late 19th century. Zinfandel is one of the world's most versatile wine grapes, which has led to various wine styles. White Zinfandel is a pale pink wine made by draining the wine away from its skins. Refreshing, usually off-dry and fruity, it is meant to be consumed young. Left on the skins a short while, it makes an attractive Rose. The early maturing style is fermented a short while with the skins, just long enough to provide a good garnet color and very little tannin, and briefly aged in large oak casks or stainless steel to preserve the fresh berry fruitiness in this soft, easy-going, medium-bodied wine. The late maturing style is treated in much the same way Cabernet Sauvignon is - longer fermentation with the skins, a secondary malolactic fermentation, and aging in small oak barrels. Such wines, while still possessing the berry quality that makes Zinfandel distinctive, are rich and full bodied.

Merlot is one of the oldest and most distinct varieties of vitis vinifera, long-established in the Pomerol and St. Emilion districts of Bordeaux. In California, especially in the past decade, it has also been producing wines of elegance and finesse. Its rise has been dramatic: 4 producers existed in 1972, 66 in 1980 and more than 250 today. California Merlots are medium to deep red and have openly fruity aromas and flavors with herbaceous, currant and cherryish notes. They are softer and rounder than Cabernet in their youth, yet retain their richness and complexity.

Pinot Noir is one of the oldest wine grape varieties known, dating back nearly two thousand years. The grape came to California in 1885, but widespread acceptance of it by viticulturists and winemakers was slow, as it is one of the most demanding varieties in the world to grow and vinify. Wines made from Pinot Noir are delicate and rich, distinct and smooth, with a savory complexity and a lingering flavor. As a cool-climate grape, Pinot Noir does especially well in California's coastal regions, such as Carneros, Russian River Valley, Monterey, San Luis Obispo and Santa Barbara.

If Cabernet Sauvignon is the king of reds, Chardonnay is definitely the queen of whites. In California, Chardonnay is the most widely planted grape variety, and does very well in almost all coastal regions. While most California Chardonnays are barrel-fermented and offer rich, intense fruit flavors of pear, apple, melon and peach, in combination with buttery and oaky notes, other Chardonnays are more similar to the lighter, leaner style of the white wines from the Bourgogne region.

This is the 5th most widely planted grape in the state, and is mostly used in the production of affordable everyday wines. It produces an abundant crop and makes clean, simple wines with firm acidity.

Chenin Blanc is one of the oldest known varieties in winemaking history, dating back to fourth-century plantings in France's Loire Valley. Over 80 percent of all Chenin Blanc vineyards are concentrated in the Central Valley and used for the production of inexpensive table wines. Many coastal wineries also produce Chenin Blanc as part of their varietal lines. The wine's aromas and flavors are delicate, often compared to fresh melons, and its amenable acidity level, lightly crisp, completes its refreshing aspect.

Sauvignon Blanc, also known as Fumé Blanc, is noted for its distinct flavor and crisp, tart acidity. The grape was first grown in California more than 100 years ago in gravelly soil near San Francisco Bay; its honors included a double gold medal at the Paris Exposition of 1889. The wine's flavor is usually characterized as fruity and faintly herbaceous, sometimes referred to as grassy. It is generally a light-bodied wine meant to be consumed early, when its freshness is at a peak, although its moderately firm acidity provides it with some capacity for further maturation in the bottle. If California's Sauvignon Blancs are considered to have French analogs, they would be the Sancerres or Pouilly-Fumé of the Loire Valley.

Although not a grape varietal but a wine type, California sparkling wines deserve to be mentioned here as well. Using mostly Pinot Noir (Blanc de Noirs) and Chardonnay (Blanc de Blancs) grapes, quality sparkling wines are made the exact same way as in the Champagne region. Starting in the early 1970's, several French Champagne companies (Moet&Chandon, Taittinger, Mumm) and Spanish cava producers (Gloria Ferrer, Codorniu) recognized the perfect growing conditions in California and started making high quality sparkling wine here as well.

Some grape varietals (or wine styles) even have their own "fan club". Three of the most active are ZAP, the Rhone Rangers and the Meritage Association.