There is a pleasantly dainty nose on this decidedly undainty wine, with light, toasted coconut and cherry cola aromas. The palate discloses root beer, cooked raspberry and slight vanilla, with flavors walking an expert tightrope between the grape's brooding character and an acidic freshness. It's ideal for pairing with a variety of foods, from hearty cuts of beef and sausage to turkey and pork roast.
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.