Except for the one you are now reading, broad generalizations usually fail.

This came to mind recently when a woman said she wanted to learn a little more about wine and asked if I could generalize about the differences between Californian and European wines.

Her question was simple to answer. All I had to do was say, "No." That is, no, I couldn't generalize. There are too many exceptions for general rules to have any meaning.

And she would rightly have been perturbed at my flippant response. So, I came up with several basics that I hope answer her request.

First, I assumed that she didn't know a lot about wine already. Which meant that she probably would seek wines that sold for no more than $10 to $15 per bottle. (Novices rarely start out with $50 wine.)

California is blessed with warmer, sunnier weather than most of northern Europe. This frequently produces California wines with more alcohol, more obvious fruit aromas and maybe a little less of the grape flavor we call varietal character.

Generally, wines from France and Italy are a little less rich, but usually they show more personality traits based on the grape variety or the region.

For at least the last two decades, California has specialized in producing lots of fruity elements in both white and red wines, but they are often just a bit "sweeter," maybe not in sugar, but in richness. This contrasts with lots of European wines, which are a bit more angular and food-friendly.

One reason Germany, Spain and Alsace were not included in the previous list is how different they are.

With their cold climates and emphasis on riesling and other white wines, Germany and Alsace (and Austria) specialize in high-aroma whites. Spain has recently developed a worldwide reputation for excellent whites to go with their substantial red wines.

The best values in Italian reds generally come from grapes that are less well known, so their prices are a little more reasonable. Seek wines designated Sangiovese, Barbera, Langhe Nebbiolo and Nero d'Avola (from Sicily).

Red, white and rose wines from the south of France are often good values, as are wines designated Cotes-du-Rhone. White wines with the lowest alcohol generally come from Germany and frequently are sweet, so they don't work for diabetics or those seeking low-calorie wines.

Further generalizations are extremely difficult because some European producers make more intensely flavored wines than their districts normally produce. And California wines can be good values all the way down to the least expensive.

But in general, you get what you pay for. Up to a point. Without becoming specific, some of the worst wines I have ever tasted are some of the most expensive.

Wine of the Week: If you're looking for a light red wine without much astringency, try the French wine called Beaujolais, which rarely has very much tannin and can even be slightly chilled.

The best California version of this wine is 2025 J. Lohr Valgiguie (vall-dee-guay) "Wildflower" ($13). It is loaded with cherry-like fruit and is a delight to pair with lighter foods.

To find out more about Sonoma County resident Dan Berger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate webpage at www.creators.com.

Photo credit: Klara Kulikova at Unsplash