Red currant, cranberry sauce, seasoned tomato and curry spices frame the nose. On the palate, the exotic elements continue, with gram masala and black cardamom flavors, which makes for a very savory, noteworthy and nicely rounded experience. Serve with Indian curries or try chicken mole.
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.