The gold rush in the 1850s spurred California’s wine production as the state became increasingly populated and commercialised. Simultaneously, the US government realised California’s potential for wine making and the potential income, hence a viticultural commission to help California’s wine industry was set up. Similarly, a wine and research institute was initiated in 1880 to provide the growers and winemakers with relevant research in order to increase quality and production.

However, the prohibition of alcoholic beverages in the 1930s took its toll on the emerging Californian wine industry, particularly its small producers. Afterwards, the post-prohibitions saw an industry focusing on sweet wine and French imitations such as Californian Chablis. It wasn’t until the 1970s that California begun to seriously produce its ‘own’ styles of wine and the Judgment of Paris tasting (see panel) in 1976 became a watershed for fine Californian wines.

‘Our winemaking and grape growing in the modern era (post prohibition) is only 40 years old and whereas we have made great strides in that time, the best of this [Napa] Valley is what lies ahead in the generations of winemakers that have yet to be born’ - Jonah Beer, Frog’s Leap Winery

Last year, Steven Spurrier decided to re-enact the tasting and with some surprise, although not as much as in 1976, California won again. This time though, the world of wine had grown accustomed to the high-quality wines produced in California – it is the fourth largest wine producer in the world and UK is its number one export market.

“The flavour of the wine captures the ripe berry, spicy, full bodied character that is the essence of California Zinfandel”, Joel Peterson, founder of Ravenswood.

Bonterra prides itself on adopting an ‘old world style of farming’, which in today’s world translates into organic. There is nothing old about their wines though: there is the lusciously rich, baked apple and lemony Chardonnay; the silky-smooth and plummy Merlot; and the raspberry scented and cake-spice flavoured Zinfandel. If this is what chickens do to wine, we would like to see more of them!

“Each varietal is a unique, individual expression of organically grown fruit in the place it was planted and the winemaker’s art” – James Caudill, Bonterra wines.

Similarly, Cycles Gladiator wines are great examples of the modern and trendy Californian winemaking. Melon, citrus and honey flavours mingle in the expressive Pinot Grigio, which has had a bit of Riesling added to it for an extra aromatic kick. The cool-climate Merlot is rich and lush with cherry fruit flavours, a bit of a grip and great length. So if the nymph isn’t enough to start a dinner conversation – the wine inside is sure to!

‘California as a whole is influenced by the Pacific ocean. Our weather is considerably more consistent than most growing regions. We can almost always count on sunny days, and our diurnal [daily temperature] swings are a bit more extreme, providing for much riper flavours than most other regions.’ – Adam LaZarre, Cycles Gladiator

Californian Chardonnay shows its best when matched with creamy salads and rich poultry and fish dishes. The lighter styles of Pinot Grigio and Sauvignon Blanc do well with Asian and Mediterranean flavours as well as seafood and fish – from sushi to scampi. In the end its all about experimentation and diversity – attributes that fit Californian winemakers very well.