As Dave outlines in Chapter 28 of Eight Hundred Grapes, the history of wine in California is shorter than that of more established Old World wine countries such as France, Italy, and Spain, and so on. Though the date is uncertain, it is estimated that grapes began to be used for winemaking in California in the mid-19th century. With the Prohibition era (1920-1933) first restraining access to wine, followed by World War II constraining the American economy, local wines in the US gained more appeal than imported brands, as they were cheaper and locally sourced.

California’s wine industry officially took off in the 1960s and 1970s, specifically in Napa Valley and Sonoma County. Both areas benefit from a Mediterranean climate that creates a favorable environment for viticulture. Though a wide variety of white wines are made, chardonnay became the most common white wine in California. Depending on the vineyard, it was often oak-aged, which would give it a trademark toasty or buttery note. On the other hand, their red wines, often cabernet sauvignons and pinot noirs, are known for their bold and fruit-forward flavors as well as a higher alcohol content than colder-climate wines. Over time, companies and local winemakers in the area capitalized on these flavor profiles and cultivated a reputation for wines that espoused an upfront fruity and ripe taste.