Wildly expressive aromas include maple syrup-laced chamomile tea, root beer extract, wild raspberry and menthol. The palate continues the excellent array: red fruits with oregano, thyme, even basil, some sanguine flavors, some coffee. It would be a perfect companion to roasted pork or turkey, or anything that needs some extra spice.
A fifth generation Californian originally from San Jose, Matt Kettmann covers California’s Central Coast and South Coast for the magazine. He is also the senior editor of The Santa Barbara Independent, where he’s worked since 1999, has written for the New York Times, Time Magazine, Wine Spectator, and Smithsonian, and co-founded New Noise Santa Barbara, a music festival.Email: firstname.lastname@example.org.