Nearly purple in color, it is equally intense in flavor, almost like sipping a straight red wine, save for the low alcohol. This bottling, made by Turkish-born, former oil rig construction worker Ertugrul “Art” Sevtap, begins with candied pecans and other nutty aromas, then brings red apple, light herbals, and hazelnut to the palate. Pair with everything from cedar plank salmon to turkey burgers.
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.