Wine Tasting Friday April 4, 4-7

Wine Tasting April 4

SeaGlass Pinot Gris 

To preserve and enhance the snappy, clean fruit flavors and acidity, winemakers carefully craft our Pinot Gris in a reductive style, protecting the juice from oxygen exposure. We avoid malolactic fermentation, and instead ferment the grapes in stainless steel tanks at cold temperatures to retain the grapes’ natural flavors and delicate aromas. We bottle the wine early, when the fruit flavors and aromas are at their best, and use a Stelcap closure to ensure that every glass is always fresh and delicious.  SeaGlass Pinot Gris beautifully showcases Santa Barbara’s unique coastal terroir. Pretty aromas of lemongrass, grapefruit and honeysuckle lead to lush flavors of ripe pear, apple and hints of tangerine. Clean and crisp with traces of minerality on the palate, this wine has mouthwatering acidity and a light, tart finish making it especially food-friendly. SeaGlass Pinot Gris is a natural with all kinds of seafood and lightly spicy Asian fare.

 Wildewood Wine Company Pinot Noir 

Pinot Noir is the red wine grape of Burgundy, now adopted (and feverishly studied) in wine regions all over the world. The variety’s elusive charm has carried it to all manner of vineyards, from western Germany and northern Italy to Chile, South Africa, Australia and, perhaps most notably, California, Oregon and New Zealand. It is the patriarch of the ‘Pinot’ family of grape varieties – so called because their bunches are similar in shape to a pine cone (pinot in French).

The essence of Pinot Noir wine is its aroma of strawberry and cherry (fresh red cherries in lighter wines and stewed black cherries in weightier examples), underpinned in the most complex examples by hints of undergrowth. Well-built Pinot Noirs, particularly from warmer harvests, also exhibit notes of leather and violets, sometimes approaching the flavor spectrum of Syrah. Food matches include grilled salmon with roasted fennel; crumbed beef Milanesa (breaded meat fillet)