Distinct and delicious aromas of crème brûlée with a strawberry glaze pick up some licorice and dark spice when digging deeper. The cranberry fruit's tartness, tannins, and acidity make for a mouth-rinsing wine. Serve with hearty pasta or rich meats.
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.