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California wine export volume has shown impressive growth and demonstrating increased popularity in a highly competitive global market. Its vintages continue to perform around the world, especially in Southeast Asia, Mexico and the EU. California vintners represent 80% of U.S. wine production and 95% of U.S. wine exports.
Newer regions, producing award-winning wines, have entered the California wine industry, including Temecula Valley county in the south, the Santa Ynez Valley in the Central Coast, and the Red Hills Lake County AVA in the north. [citation needed]
California's own consumption of table production grew from 1980 to 2001 from 1.8 to 3.5 kilograms (4.0 to 7.7 lb) per capita per year. [7] Consumption here and throughout the country is so high that the country remains a net importer despite this state's production, which reached 71,000 short tons (64,000 t) in the 2015 table harvest. [7]
California was once a hotbed of Japanese wine producers, until 20th-century legislation boxed them out. Over a hundred years later, a comeback is underway.
In March, Spencer shocked the industry by publishing a report entitled, “Imported foreign bulk wine: the dirty secret no one in California wine is talking about.” “I felt I had to say ...
Commercial production began in 1858, with John Patchett selling wine for $2 per gallon. [9] His wine cellar, built in 1859, narrowly predates that established in 1861 in St. Helena by Charles Krug , although this is commonly cited as the Napa Valley's first winery.