This bottling, which contains 23g/L residual sugar, expertly balances the sweetness with depth and texture. Aromas of tangerine cream, orange blossoms and Meyer-lemon pith lead into a zippy palate full of candied orange and lemon flavors. The sweetness is apparent but not treacly, so this would work well with savory or spicy dishes.
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.