California wine production has a rich viticulture history dating back to 1680, when Spanish Jesuit missionaries planted Vitis vinifera vines native to the Mediterranean region in their established missions to produce wine for religious services. In the 1770s, Spanish missionaries continued the practice under the direction of Father Junipero Serra, who planted California’s first vineyard at Mission San Juan Capistrano.

After Prohibition, California saw a steady growth in wine production. At the time, California was mostly known for its sweet, port-style, and jug wine productions. California wines quickly gained international prominence at the Paris Wine Tasting of 1976, when renowned French oenophiles, in a blind tasting, ranked the California wines higher than the premier French labels in the Chardonnay and Cabernet Sauvignon categories. With more than 4,200 wineries ranging from home-grown and small boutiques to large corporations with international distributions, California produces about ninety percent of the American wine supply and is the fourth largest wine producer among the world’s independent nations.

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Instructor Bio: Victoria Tuzet

Originally from Montréal, Canada, Victoria recently relocated to the Upper Valley after several years in Southern California. A passionate traveler with a deep curiosity for wine, she plans her adventures around the world’s most celebrated wine regions whenever possible. Her wine travels have taken her through Napa and Sonoma in California; Bordeaux, the Loire Valley, Champagne, Provence, and Alsace in France; Valpolicella and the tiny towns of Tuscany in Italy; Spain’s Rioja and Cava regions; Portugal’s Douro and Porto; and even the volcanic vineyards of the Canary Islands.

Victoria spent four months living in Spain, immersing herself in the local wine culture, and later worked the 2022 harvest in France’s Rhône Valley, assisting with winemaking at an organic and biodynamic estate. She holds her WSET Level 3 Award in Wine and is currently completing the WSET Diploma, with expected graduation in 2026. When she’s not talking terroir or vintages, you’ll likely find her watching documentaries, attempting to bake, or crafting between tastings.