Danish sommelier-turned-winemaker Leo Hansen aims to make food-friendly wines, and this delicate Chenin is a great example. Light honey, candied lemon, lime pith and tangerine peel aromas show subtly on the nose. Sparkly acidity makes its clean and crisp nectarine, cherimoya and lime skin flavors pop, with pinpoint focus and a slight grip.
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.