California as a wine producing region has grown in size and importance considerably over the past couple of centuries, and today is the proud producer of more than ninety percent of the United States' wines. Indeed, if California was a country, it would be the fourth largest producer of wine in the world, with a vast range of vineyards covering almost half a million acres. The secret to California's success as a wine region has a lot to do with the high quality of its soils, and the fact that it has an extensive Pacific coastline which perfectly tempers the blazing sunshine it experiences all year round. The winds coming off the ocean cool the vines, and the natural valleys and mountainsides which make up most of the state's wine regions make for ideal areas in which to cultivate a variety of high quality grapes.
Germany's favorite son, and the grape responsible for making some of the greatest wines in the world, grows well in many areas of our country, including California, Washington, New York, Michigan, New Mexico, Texas and Oregon. Riesling thrives in a cool growing region, yet requires a long ripening to bring out its best characteristics. Perhaps the most versatile white wine with food, Riesling can be vibrant and forward in its fruit, with Granny Smith apples or near-ripe pears taking the fore, underlined by a hint of soft lime-like citrus, with floral qualities in the nose and honey and spice scents.