Quite pale, it offers fresh scents of limeade and honey on the nose, yet it is surprisingly viscous on the palate, where more honey teams with guava. A tiny bit of chalkiness stops it from being cloying. Pair with pan-fried trout or poached salmon.
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.