Cocktail Corner: Why Wine is Good for You!

Posted on December 21, 2015 by lesliedinaberg

Courtesy Corks ‘n Crowns

A spirited toast to all things alcoholic! by Leslie Dinaberg

In honor of the holiday season, here are some reasons why wine is good for you!

A glass of wine a day may keep depression away! A group of researchers from Spain found that “those who drank moderate amounts of alcohol (5 to 15 g a day) were less likely to suffer from depression. Additionally, those who drank a moderate amount of wine on a weekly basis (two to seven small glasses a week), were found to have an even lower risk of depression.”

Wine is heart healthy. Two studies, one in Germany and one in Israel, suggest different approaches as to how merlots and cabernet sauvignons and other types of red wine offer heart-healthy benefits.

Drinking wine lowers the risk of Type 2 Diabetes, according to study at Amsterdam’s VU University Medical Center, moderate drinkers have 30% less risk than nondrinkers of developing type 2 diabetes.

Resveratrol, a component in red wine, was seen to improve physical performance, heart function and muscle strength similar to the affect exercise has on the body. In fact, according to a new study out of The University of Alberta, drinking a glass of red wine may have the same affect on the body as an hour at the gym.

Photo Courtesy of Urban Wine Trail

Drinking wine can promote longevity. A study of 2,468 men over a 29-year period, published in the Journals of Gerontology found that wine drinkers have a 34% lower mortality rate than beer or spirits drinkers.

According to the Harvard School of Public Health, “More than 100 prospective studies show an inverse association between moderate drinking and risk of heart attack, ischemic (clot-caused) stroke, peripheral vascular disease, sudden cardiac death, and death from all cardiovascular causes.” In other words, wine can reduce the risk of heart attack.

Wine can lower the risk of stroke in women. “A study of more than 80,000 women found that low to moderate alcohol consumption was associated with a 17% to 21% reduction in risk of stroke.”

Wine is good for our local economy. According to statistics on the Santa Barbara Vintners website, the Economic Value of Wine Grapes in Santa Barbara County (2014) is $155,255,791 and the Economic Impact of Wine in Santa Barbara County (2011) is $789,000,000. So drink up, my friends!

(For still more reasons why wine is good for you, check out Jen Reviews for some healthy wine recipes and more.)

And while you’re at it, why not buy a few bottles for Santa and his helpers. Cheers! Click here for more cocktail corner columns.

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara Seasons Magazine on December 18, 2015.

Cocktail Corner: Seasonal Cocktails at the Goodland & Potek Pop-Up

Posted on December 5, 2015 by lesliedinaberg

Outpost at the Goodland Red Rooster Highball, photo by Leslie Dinaberg.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Goleta’s hippest hangout has upped its game even further recently, both The Goodbar and Outpost at the Goodland (5650 Calle Real, Goleta) have bold, fun new cocktail menus from lead bartender Chris Burmeister.

The already extensive—and very creative—menu now includes a dozen new sippers between the two bars. My friend Laura and I got to taste them recently, along with some sensational seasonal bites from Executive Chef Derek Simcik.

First up (from the Outpost menu) was the sweet and spicy Red Rooster Highball. Made with Sriracha Mango Cordial mixed with Aviation Gin, Marie Brizard Orange Curacao and fresh lime juice, this is a pretty, aromatic and delicious drink!

The Goodbar Feelin’ Renegade, photo by Leslie Dinaberg.

Feelin’ Renegade—and who wouldn’t be after that Red Rooster Highball—the next cocktail was a lovely balance of Cynar, house falernum, cinnamon syrup, fresh pineapple and fresh lime. It tastes like Santa Barbara’s autumn in a glass, mixing the traditional fall flavors with bright fruits and citrus (from the Goodbar menu).

Also from the Goodbar is the Backseat Driver, an expertly blended concoction of Maker’s mark, housemade English bishop, averna, fresh lemon, demerara and angostura bitters.

Spoon Fight at the Outpost, courtesy photo.

Another Goodbar star was West of Autumn, made with sweet potato maple syrup, blended with Barrel Aged Flor de Cana Rum, Amaro Montenegro, Dolin Sweet Vermouth and chicory-pecan bitters, this comforting and delicious drink made my tastebuds sing.

Also new at the Goodbar is Eve’s Fault, which features George Dickel Rye, LeCompte Calvados and Kronan Swedish Punsch, a flavorful liqueur with hints of toffee, smoke, molasses and leather. Served with a large Apple Cider ice cube, this well-balanced cocktail hits is perfect for the season.

Tullamore Dew and Cold Press on Draft from the Outpost, courtesy photo.

When the weather gets cold, the coffee gets spiked, and Outpost has a unique twist on traditional Irish Coffee with its Tullamore Dew and Cold Press on Draft, topped with hand whipped Chartreuse cream.

Also on the sweet side, available at both Outpost and the Goodbar is Burmeister’s Housemade Irish Cream. The classic, creamy sipper is amazing, served neat, on the rocks or with hot coffee.

Check out the website at outpostsb.com/menu/ for the complete menus.

Housemade Irish Cream at the Outpost and Goodbar, courtesy photo.

Everything the Outpost Chef Simcik makes is music to my tastebuds, but diners are really in for a treat next week, when he’ll pop up at Potek Winery (406 E. Haley St. #1) for an intimate wine dinner on Dec. 11 at 7 p.m.

The four-course menu, perfectly paired with Potek’s notable wines, includes:

Thai Crab Salad

shaved avocado, green curry coconut, roe, shrimp puff

Pairing: 2013 Kick On Riesling

Brulee Bone Marrow

foie, pickled carrot, balsamic, mustard seeds

Pairing: 2012 Tierra Alta Grenache

Beef Cheek

Seasonal bites from Outpost at the Goodland, photo by Leslie Dinaberg.

squid ink, umami bomb broth, quail egg, root vegetables

Pairing: 2013 Sanford and Benedict Old Vine Pinot Noir

Trio of Desserts

Ritz Crackers and Foie

Reese’s Bacon Cup

Mango con Chili

Pairing: 2014 Potek Kick On Ranch Riesling Ice Wine from Barrel

Seating is extremely limited, and can be reserved by purchasing tickets at muniwine.com. The cost is $75 per person.

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on December 4, 2015.

Cocktail Corner: Jamming at The Lark

Posted on November 22, 2015 by lesliedinaberg

A spirited toast to all things alcoholic! by Leslie Dinaberg

Fall Jams at The Lark, sourced from Chapala Farms, include, L-R, Star Ghost Chili Vodka, Cutler Stagecoach Whiskey and Wilder Gin. Photo by Leslie Dinaberg.

It takes an awfully inventive mind to look at a jar of jam or marmalade and envision a cocktail, but that’s exactly what those clever folks at The Lark have done, in partnership with Chapala Farms, and the results are quite unique—and delicious!

I tried my first “Jam” over the summer, a delightful concoction of Star Ghost Chili Vodka (made locally by Ascendant Spirits in Buellton) and Chapala Farms Plum Jam. Not only was it yummy, with a nice kick of sweet and spice, I also loved the fact that Chapala Farms is an urban backyard farm venture from locals Jason Banks and Michelle Decaris, located right down the road on Chapala Street.

The Lark’s “Fall Jams” have kicked up the fun even further.

Local “Jam Cocktail” ingredients at The Lark, photo by Macy Kremzar.

You really have to try these cocktails to fully appreciate the unique flavors and textures.

For fall, Star Ghost Chili Vodka is now combined with Chapala Farms Strawberry Passion Fruit Jam for a spicy glass of sweet deliciousness that’s unlike anything I’ve ever tasted.

We also liked the Cutler Stagecoach Whiskey (from Funk Zone local Ian Cutler‘s Cutler’s Artisan Spirits) with Chapala Farms Cinnamon, Mint, Fig Jam, a perfect holiday libation, as well as the Wilder Gin (from Ventura Spirits Company) and Chapala Farms Tangelo Jam combo.

The genesis of these clever cocktails comes from Buffalo, New York, where following a visit to a family wedding, Acme Operations Manager Dan Russo (The Lark, Lucky Penny, Les Marchands and the Santa Barbara Wine Collective) discovered Jam Cocktails, conceived at Ballyhoo, a popular Buffalo bar owned by Tim Stevens and managed by his nephew, Frank Pusateri. Russo was then

Chef Jason Paluska’s Housemade Charcuterie at The Lark, photo by Leslie Dinaberg

inspired to bring the concept to The Lark’s beverage program and teamed with Decaris and Banks of Chapala Farms to design distinctive summer cocktails made exclusively with local spirits— Cutler’s Artisan Spirits, Ventura Spirits and Ascendant Spirits—and a rotating menu of Chapala Farm’s premier jams and marmalades. That tradition has now continued into the fall.

“The flavors from the jams produce a subtle sweetness and tartness that is different from muddling fruits and other methods. And when combined with our Central Coast spirits they make a great … cocktail,” says Russo. All Fall Jam cocktails are priced at $11 are subject to change with seasonal harvests.

The Lark is located at 131 Anacapa St., 805/284-0370.

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on November 20, 2015.

Cocktail Corner: Drinking in the Nectar

Posted on November 15, 2015 by lesliedinaberg

Nectar’s new cocktail menu includes flights like this tasty assortment of Mango, Blood Orange and Guava Margaritas. Courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Cota Street’s buzzy block east of State Street has great new addition to the scene with Nectar, a beautifully redone new eatery and lounge in the former Blue Agave space at 20 E. Cota St. They offer delicious, shareable plates—I absolutely loved the Pork Belly Potstickers, made with Kimchi, Tamari and Chinese Black Beans and the Smoked Paprika Almonds & Chorizo, as well as the Wild Salmon with Aji Mandarin, Baby Carrots, Black Kale, Couscous + Quinoa.

Ginger Coconut Mojito at Nectar, courtesy photo.

Aparna Sherman, an adorable newlywed who owns the restaurant with her husband Brad, says the inspiration comes from the heart, and it shows. “Brad and I love great food from around the world. So when we conjured up Nectar, we thought we should serve foods that have ethnic notes with a fresh California flair that can start and sustain conversations between diners. You can enjoy a great chicken kebab, Aji pepper and Mandarin Orange sauce with Wild Salmon and Roasted Spiced Cauliflower with Crispy Papadums.”

They also have a terrific bar, actually two terrific bars, both upstairs and downstairs, and both of which happen to be stunning. The space is so pretty it’s worth checking out for the decor alone. But that’s not all, one of the most exciting things for me is that they offer two cocktail flights, including a tasty assortment of Mango, Blood Orange and Guava Margaritas, as well as another assortment that includes Kamasutra, Silk Road and Geisha Martinis.

At this week’s press party I tasted them all, as well as a Coconut Ginger Mojito, a Pear Grey Goose Martini and my personal favorite, a French Martini made with Grey Goose Vodka, Chambord Black Raspberry Liqueur and Pineapple Juice. Everything was delicious and distinct (And I promise I only took sips of each, after all, I was working!).

Other intriguing cocktails on the Martini menu include Cucumber, Lychee, Key Lime, Side Car, and an Espresso Stoli Vanilla Martini, as well as the three in the cocktail flight. For Tequila lovers, there’s also an Alquimia Tequila & Chocolate Flight, which features Alquimia Silver, Alquimia Reposado and Alquimia Anejo paired with House-Made Fire Roasted Poblano Truffle, Oaxacan Spice Milk Truffle and Cappuccino Chocolate Truffle. I can’t wait to try that one!

In addition to a slew of fun Margarita flavors, Nectar also has specialty cocktails that include Passion Del Diablo (with House Infused Chili Vodka, Mango Puree, Agave Nectar & Fresh Lime), Oaxacan Old-Fashioned, Pepino Diablo (with Tanteo Jalapeno Tequila, Muddled Cucumber, Agave Nectar & Fresh Lime), Amaro Fix (with Amaro Nonino, Cane Syrup and Fresh Lemon garnished with Seasonal Muddled Fruit), as well as Lucid Absinthe, traditionally prepared with a sugar cube and water spout.

There’s also a full menu of spirits, a nice assortment of beer and a lovely, local-centric wine list. Plus, you want to bring your own, Aparna mentioned that they are waiving corkage fee on wines on Wednesdays. Go check it out, and let us know what you think.

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on November 13, 2015.

Cocktail Corner: Value Blends from Qupé

Posted on November 7, 2015 by lesliedinaberg

Louisa Sawyer Lindquist and Bob Lindquist. Photo by Derek Johnson

A spirited toast to all things alcoholic! by Leslie Dinaberg

We’ve longtime fans of Qupé wines at my house, so I was excited to hear that winemaker Bob Lindquist had a new duo of value blends available and couldn’t wait to try them. Thankfully, they didn’t disappoint. Both wines retail for about $16.

Drawing inspiration from the elegant wines of France’s Rhône Valley, crossed with an approachable California touch, both the “modern red” and “modern white” pair well with a wide variety of foods. Here are the tasting notes:

Qupé 2013 A Modern Red – “For lovers of Pinot, looking for ‘a bit more,’ A Modern Red offers delicate Pinot-like flavors, but with added complexity and spice. Not all red wines play well with a broad range of food, but whether it’s steak, chicken, or a Sunday afternoon burger, A Modern Red complements them all.”

Qupé 2014 A Modern White – “Call this blend a modern wine for the modern drinkers. Taking the best of California Chardonnay and integrating the aromatic notes and freshness of France’s Rhone Valley, this wine is easily paired with a variety of lighter dishes, serves as an easy sipper for an evening in with takeout, or a quality, value wine to bring to a casual dinner party.”

Qupe Value Blends, courtesy photo

Started in 1982, Qupé (kyoo-PAY) spans multiple vineyards across California’s Central Coast. Bob Lindquist, founder, winemaker and partner is considered to be an original “Rhône Ranger,” and was one of the first to advocate for American-made Syrah and other Rhône varietals such as Grenache, Roussanne and Marsanne. Qupé is celebrated as California’s preeminent producer of cool-climate Syrah and Rhône varietals. Qupé produces four tiers of wines: Single Vineyard/Estate, Reserve, Core and Blends. In 2013, noted wine investor, Charles Banks, purchased a controlling interest in Qupé, adding the brand to his Terroir Selections portfolio. Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on November 6, 2015.

Cocktail Corner: Cheers to Beer!

Posted on October 31, 2015 by lesliedinaberg

A spirited toast to all things alcoholic! by Leslie Dinaberg

Wine + Beer and the Public Market will partner with Figueroa Mountain Brewing Company and chef Kyle Jones of Country Catering for the market’s first-ever beer dinner on Nov. 12. Courtesy photo.

Beer and food pairings are all the rage, and not surprisingly, Figueroa Mountain Brewing Company, chef Kyle Jones of Country Catering and Wine + Beer at the Public Market are excited to get in on the action on Nov. 12.

How yummy does this menu sound?

Amuse Bouche

Kettle chips with whipped beer cheese

paired with FMB 101

First course

Garlic Baked Oyster

Oyster, Weiss Weiss topping, shaved asparagus salad

paired with Weiss Weiss

Second course

Shrimp and Grits

Shrimp, linguica soffrito, manchego grits (pictured)

paired with Danish Red

Intermezzo

Prickly Pear- Lizards Mouth IPA Sherbet

Third course

Ox Tail and Wild Mushroom Pie

Davy brown braised oxtail, wild mushrooms, black truffle crust

paired with Davy Brown

Fourth course

Black and Tan Dessert Duo

Saint Andre, Corn Tuille, Toasted Almond, Honey

paired with Paradise Pilsner

Stout Graham Streusel Cake, Milk Chocolate Stagecoach Ganache, Burnt Marshmallow

paired with Stagecoach Stout

The Santa Barbara Public Market is located at 38 W. Victoria St. Tickets are $65 and advanced reservations are required. Call 805/770-7702 to reserve your spot.

Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on October 30, 2015.

Cocktail Corner: Fall Flavors

Posted on October 18, 2015 by lesliedinaberg

A Bounty of Autumnal Cocktail Flavors at S.Y. Kitchen, Finch & Fork and Intermezzo

A spirited toast to all things alcoholic! by Leslie Dinaberg

Had enough of the pumpkin spice hoopla from your local barista? Here’s an abundance of fun fall finds from your friendly neighborhood bartenders.

Tiramisu Martini at S.Y. Kitchen, photo by Elisabetta Antonacci

Alberto Battaglini, the acclaimed mixologist at S.Y. Kitchen (1110 Farday St., Santa Ynez), has new fall cocktails which he says are inspired by the Indian Summers that take place in the Santa Ynez Valley, mixing the best local seasonal produce with some of the finest spirits.

Pomegranite & Basil Cocktail at S.Y. Kitchen, photo by Elisabetta Antonacci

First up is the Tiramisu Martini (two of my favorite words), made from Cocoa Nibs, Homemade Liquor, Vodka, Espresso, Mascarpone, Amaretto, Chocolate Powder and Anise. A lovely buzzy dessert drink! The brightly colored Pomegranate & Basil Cocktail features Fresh Pomegranate, Gin, Tequila, Lime, Basil and Simple Syrup. Also new on the S.Y. Kitchen menu is Apple & Mint, made with Fresh Apple, Mint, Absinthe Spray, Lime, Lemon and Simple Syrup.

All three new fall cocktails are available through Dec. 1 and prepared with premium spirits and Alberto’s house-made tinctures.

Apple & Mint at S.Y. Kitchen, photo by Elisabetta Antonacci

Right down the street at Finch & Fork (31 W. Carrillo St., Santa Barbara), bartender Andy Nelson has created a new fall cocktail menu featuring “drinks that evolve while you sit and sip.” The Lucy in the Sky (made with Aviation, lemon infused Dolin Blanc, orange bitters, blackberry fluid gel and pink peppercorn) has flavors of blackberry and pink peppercorn that infuse slowly, making each sip a little different.

The Mission in Moab is a deconstructed classic—made with High West Double Rye, Lillet blanc, Benedictine, Angostura bitters and Campari foam—is a variation of a Boulevardier using Campari whipped foam. The whiskey and Benedictine pass through the Campari whipped foam, creating delicious depth in layers.

Lucy in the Sky is one of the new fall cocktails at Finch & Fork, courtesy photo.

Also new to the Finch & Fork menu for fall are the Delayed Flight (Grey Goose Vodka, Aperol, grapefruit and lime), Hot War (Russian Standard, lemon, spicy blackberry syrup and blonde ale), Four Cup (Beefeater 24, Pimms No.1, lemon and ginger beer), Habla Nada (Milagro Reposado, Del Maguey Vida Mezcal, strawberry infused oloroso sherry and Grand Marnier), Hendersonville Fizz (Boulard calvados, honey, baked apples bitters and sparkling wine), Lee’s Temptation (George Dickel, sweet vermouth and Fernet Branca), Paper Plane (Makers Mark, Aperol, Cio Ciaro Amaro and lemon), Pisco Sour (Campo De Encanto Pisco, lemon, egg white, bitters and cinnamon), and Brandy Crusta (Pierre Ferrand 1840, lemon, Luxardo Maraschino and dry curacao).

Mission In Moab is one of the new fall cocktails at Finch & Fork, courtesy photo.

Last but not least, Intermezzo (819 Anacapa St., Santa Barbara) has The Hemingway, which earned thumbs up from both the editorial and art departments at Seasons this week. A twist on a classic Hemingway Daiquiri, made with Clemente Barrel Select, an aged Agricole rhum originally distilled in the French Caribbean islands from fresh sugar cane, rather than a made as a by-product of molasses.

As Ernest Hemingway himself said, “Don’t bother with churches, government buildings or city squares, if you want to know about a culture, spend a night in its bars.”

I’ll drink to that!

Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on October 15, 2015.

Cocktail Corner: Art, Libations and Music on the Edge

Posted on October 9, 2015 by lesliedinaberg

The pool at the Goodland, courtesy photo.

A spirited toast to all things alcoholic! by Leslie Dinaberg

Make a splash next weekend at Goleta’s Goodland Hotel when art meets music, libations, food and creative fun with a poolside “play with your food” interactive brunch on Saturday, Oct. 17. It’s all part of MCA Santa Barbara‘s second annual On the Edge Festival, which brings internationally renowned performance artists to Santa Barbara this month.

Meet the On Edge artists over what’s sure to be a delicious brunch, featuring a do-it-yourself crepe and bagel bar, with food portraits and puppet inspiration. Enjoy your brunch poolside with a DJ set by Nikki Jean and Double O, and a cash bar with signature cocktails by resident mixologist Chris Burmeister. Trust me … he’s got a way with a Martini shaker!

Outpost cocktails, courtesy photo

The Goodland is located at 5650 Calle Real in Goleta. To purchase tickets ($25 general admission and $20 for museum members) click here.

Hope to see you there. Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on October 9, 2015.

Cocktail Corner: Tasting Notes

Posted on October 3, 2015 by lesliedinaberg

Cheers to M. Special Brew Co., Bien Nacido/Solomon Hills Estate Tasting Room, Standing Sun … The Bodega, The Good Lion, Globe, The Nugget, Les Marchands and more!

A spirited toast to all things alcoholic! by Leslie Dinaberg

M. Special kegs, courtesy photo

Brewing in Goleta

The ever groovier Goleta has a cool new hangout, M. Special Brew Co. Tap Room and Brewery, located at 6860 Cortona Dr.

Their core line-up of beers includes:

M. Special American Lager – Based on a classic American craft lager
All Time Special – Farmhouse Ale
Pablo Special – Pale Ale
The Greatland Special – India pale Ale
Lazy Eye Special – Double India Pale Ale
Dozer Special – American Brown Ale

The tasting room features roll-up doors to create an open-air environment, with views of the brewing area through hand-made steel frame windows. The brewery also has four 50” televisions and a Sonos music system to provide additional entertainment. The bar is constructed from local wood from woodworker and artist John Birchim, who created over 40 feet of live edge bar made from a fallen Monterey Pine from the Santa Barbara coast. The brewery was designed by Patrick Housh of Piorier + Associates Architects and built by Michealsen Construction Company of Santa Barbara.

Not only is this place cool looking, you won’t go hungry. They have a partnership with Woodstocks Pizza, so pizza and salads are always available, and they’ll feature various food trucks on rotation. There was quite a spread the night we went—we’ll definitely be back!

M. Special Bar, courtesy photo

Pouring in Los Olivos

The charming town of Los Olivos—always a great place for walkable wine tasting, shopping and dining—recently got even better, with the addition of the new Bien Nacido/Solomon Hills Estate Tasting Room. Located at 2963 Grand Ave., Unit B , the tasting room is open Thursday through Monday from 11 a.m. to 5 p.m.

“Simply put, Bien Nacido Estate is now one of the hottest wineries in California,” writes wine critic Antonio Galloni, founder of Vinous, a well-respected wine publication. In Galloni’s recent report, the Bien Nacido Estate Chardonnay and the Solomon Hills Chardonnay were the two highest rated Chardonnays on California’s Central Coast. For more information, visit biennacidoestate.com.

Santa Barbara’s Oldest—and Newest—Wine Cellar

Another new place worth checking out (It’s gorgeous!) is Standing Sun … The Bodega, located in the historic Casa de la Guerra‘s original 1817 Bodega wine cellar. This rhone varietal wine tasting and art gallery is the oldest wine cellar on record in the city of Santa Barbara, and quite possibly the State of California.

Standing Sun The Bodega is a new tasting room in the historic Casa de la Guerra. Courtesy photo.

Standing Sun wines are handcrafted in small lots from some of Santa Ynez Valley’s premiere vineyards. The fruit is sourced as vineyard specific varieties, each with its own characteristics and diversity. Vineyards they work with include: Tierra Alta vineyard on Ballard Canyon, Clover Creek vineyard on Refugio Rd, Colson Canyon vineyard near Tepesquet and Camp four vineyard on Baseline Avenue.

The resulting wines are pure, un-manipulated wines, individually fermented and aged in neutral French oak barrels for 11 months.

Standing Sun The Bodega is a new tasting room in the historic Casa de la Guerra. Courtesy photo.

Good Vibes at Good Lion

A couple of weeks ago at the Fermentation Festival I had the pleasure of trying several really delicious handcrafted cocktails from The Good Lion (1212 State St.) and was quite impressed. Everything is fresh and fun and their weekly rotating cocktail menu features the Central Coast’s finest fruits, herbs, spices, and produce, as well as local booze from Cutler’s Artisan Spirits and Ventura Spirits, among others.

World Cuisine With Small Town Prices

Another fun addition to the downtown cocktail scene is Globe, 18 E. Cota St., which features a big $10 and under menu of globally inspired small bites and cocktails. I really liked the Pink Grapefruit Drop (sort of a cross between a Greyhound and a Lemon Drop), and the Flaming Blood Orange Margarita.

Serious Drinking

Fancy cocktails are always fun, but sometimes you just want (need?) a stiff pour, and downtown’s new Nugget Restaurant (21 W. Victoria St.) certainly fits the bill. Between the strong, well-priced drinks, vintage Santa Barbara photos, friendly service and comfort food menu, I thought I was at Harry’s for a minute. I miss Arlington Tavern but this is a welcome addition to the downtown offerings.

Delicious Pairings

Giuseppe Quintarelli, courtesy photo

Coming up on Tuesday, October 6, Les Marchands presents a dinner celebrating the exceptional wines of Giuseppe Quintarelli, the revered wine producer from Veneto in northeast Italy. Quintarelli was internationally heralded for his Valpolicellas, reciotos and Amarones.

For this dinner, Les Marchands Executive Chef Weston Richards has created a four course menu of Duck Liver Mousse, radicchio and apple; Wild Mushroom Lasagna with house-made ricotta; Crispy Lamb Cheeks with cannellini beans, roasted figs and Pecorino; and Chef Weston’s selection of Ripe Cheeses that honors these stunning wines – Quintarelli’s 2011 Primofiore IGT, 2006 Rosso Ca’ del Merlo, 2006 Valpolicella Classico Superiore and the 2006 Amarone della Valpolicella Classico.

For further information call 805/284-0380 or visit lesmarchandswine.com/pages/events. Space is limited.

Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on October 2, 2015.

Cocktail Corner: A Veritable Buffet of Vino News & Events

Posted on September 19, 2015 by lesliedinaberg

Courtesy Bacara Resort & Spa

A spirited toast to all things alcoholic! by Leslie Dinaberg

I don’t know if it’s the early harvest, the crazy weather, or just that time of year, but my inbox is bursting with wine news these days. We’re barking about a taste of Verona at the Bacara, Doug Margerum’s new Barden wines, Groundboots charity wine label and Wandering Dog Wine Bar’s new vintages in today’s Cocktail Corner.

Here’s a look at what’s going on in the wine world:

A Taste of Verona Returns

Bacara Resort & Spa welcomes Fumanelli Winery for an operatic evening by the sea with Verona’s top winemaker, Armando Fumanelli, proprietor of Marchesi Fumanelli Winery. The winery dates back hundreds of years, and in that spirit, the Bacara is partnering with Opera Santa Barbara to enhance the Italian-themed event.

“The Fumanelli family has been cultivating grapes and producing prestigious wines for more than 600 years,” says Kathleen Cochran, managing director of Bacara Resort & Spa. “We are honored to offer guests the rare opportunity to dine with a winemaker of this magnitude.”

Photo courtesy Bacara Resort & Spa

Diners will enjoy four Fumanelli wines personally selected by Armando Fumanelli, paired with an elegant reception and three-course Italian-inspired tasting menu by Executive Chef Vincent Lesage. Each course will be preceded by traditional Italian opera performances. The event takes place on Tuesday, September 29, from 6 to 9 p.m. The price is $150 per person. Space is limited and reservations are recommended (It sold out last year). For tickets and additional information, please call 877/496-8977 or visit BacaraResort.com.

Margerum Wine Company’s New Barden Label Wines

Sometimes I think Doug Margerum must have figured out how to clone himself, he’s such a busy, talented winemaker! Fulfilling Margerum’s dream to create world-class wines using grapes from the renowned Sta. Rita Hills AVA, Margerum Wine Company recently released its new Barden label wines: Chardonnay, Fonte, Syrah and Pinot Noir. Barden is Doug’s middle name and literally translates into “one who lives near the boars den”—a nod also to the wild boars that roam the Sta. Rita Hills.

A little more on the wines:

Courtesy Margerum Wine

Fonte: Described as “a blend of Chardonnay Pinot Blanc and Pinot Gris picked for a balance of flavor and acidity. Barrel fermented in our 55 degree winery, inoculated for malolactic fermentation and batton-aged for 3 months. Aged 6 months sur-lie in 1 year old demi-muid, a neutral puncheon and a bit in stainless steel. Barden Fonte is a collection of rambling memories assembled to reflect the image we imagined it would be. A Fonte is fountain or spring.”

Chardonnay: Doug says, “we pick Chardonnay for opulent flavors, barrel ferment in our 55-degree winery, encourage full malolactic fermentation and it is batton-aged for 4 months. Aged 10 months sur-lie in about half new French oak barriques from Quintessence and François Frères and half in neutral French oak barriques. Barden Chardonnay. Apart but together again. Ours is a path less taken, an assemblage of noble places, temptresses and impossible loves.”

On the Pinot Noir: “We hand sorted and a percentage (depending on the vintage) is whole cluster fermented, we do a 6-10 day cold soak, natural (wild) fermentation, only free-run wine used, no SO2 during maturation on full lees, bottled un-fined and unfiltered. This wine is matured for 10 months in mostly new French oak barriques from Françoise Frères and Ermitage. Barden Pinot Noir is formed so as to touch the heart, mind, body and soul. It’s wrapped in a cloak of mystery, lightly adorned, and respected. Ours is a swirling worldly vision, moody but aware. We dared and entered this world with trepidation. Pinot Noir is fiendishly complex…”

Syrah: “We ferment in a combination of 500 liter (heads off ) French oak puncheons and 400 liter open top insulated fermenters. The wine is aged in half new Françoise Frères and half new Ermitage French oak barrels,” says Doug. “Barden Syrah is shaped and sculptured. Its drapes reveal dark rooms full of the unknown; frightenly sinister, packed, and powerful. Syrah is our blood-right and our passion; we realize we are on the road to madness.”

All are available at select wine shops and restaurants, as well as at the Margerum Tasting Room in Santa Barbara and online. The wines retail for $36-$82. For more information on Margerum and Barden wines please visit margerumwines.com.

Groundboots Wine Charity Label Launches to Support Soi Dog

Winemaker Deborah Hall of Gypsy Canyon in St. Rita Hills recently launched Groundboots.org, a wine charity label which is crowdfunding to fundraise for and bring awareness to stopping the illegal dog meat trade through wine. She has designated 100% of profits to go to Soi Dog, an organization that has nearly eliminated it in Thailand, and are now moving into Vietnam, China, Korea, and other places, rescuing and re-homing the survivors.

The campaign is running through September.

And in case you’re wondering about the “taste good” part of the wine, not just the “feel good” part, this Pinot Noir was hand-harvested from their estate vineyards in Sta. Rita Hills. Cluster sorted at the vineyard, berry sorted at the winery. Aged 18 months in 50% new French oak.

According to Wine Enthusiast, the 2012 Ground Boots Pinot Noir, Santa Barbara County gets 91 pts. “This wine by Gypsy Canyon’s Deborah Hall raises money for dogs in Thailand, but it’s certainly no gimmick. Deep aromas of black raspberry, cherry chiffon and dried violets mix with chipped slate, charred pine, morel mushrooms and turned loam. The palate shows sharp cranberry followed by graphite and herbal saps, with noticeable grip.”

Here’s a link: http://igg.me/at/groundboots.

Courtesy Ground Boots

Solvang’s Wandering Dog Wine Bar Expands Private Label Wine Program

More on the intersection between wine and dogs, Solvang’s Wandering Dog Wine Bar—incidentally a very fun, dog- and people-friendly spot—recently expanded its private label wine program from four labels to a current line-up of 14 wines, comprised of eight different, locally-grown varietals.

Each of the 14 wines are made by local winemakers/wineries, sourced from local vineyards, and each winemaker/winery is listed on the respective bottle; every winemaker is given full credit for the wines produced for Wandering Dog, in line with the wine bar’s mission to support and foster local vintners–from those just budding to established makers and brands.

Courtesy Wandering Dog

Wandering Dog’s current releases include a sparkling (’12 “Bentley’s Bubbles”; Norm Yost, winemaker; Santa Maria Valley); ’14 Grüner Veltliner (Graham Tatomer, winemaker; Santa Ynez Valley); ’13 Chardonnay (Kevin Law, winemaker; Santa Maria Valley); ’14 “Mazzey” Viognier (Morgan Clendenon, winemaker; Santa Maria Valley); ’12 “Paige” Pinot Noir (Justin Willet, winemaker; La Encantada Vineyard); ’13 “Leila” Pinot Noir (Norm Yost, winemaker; Rio Vista Vineyard); ’13 “No Leashes” Pinot Noir (Doug Margerum, winemaker; Sta. Rita Hills); ’13 Super Tuscan (76% Sangiovese, 24% Cabernet Sauvignon; Chris Ferrara, winemaker; Paso Robles); ’13 Cabernet Sauvignon (Joshua Klapper, winemaker; Paso Robles); ’12 Zinfandel (Janell Dusi, winemaker; Dante Dusi Vineyard, Paso Robles); and ’12 “Lucy” Petite Sirah (Mark Horvath, winemaker; Viejo Vineyard, Ballard Canyon).

Upcoming releases will include a Syrah by winemaker Michael Larner, from Larner Vineyard grapes (Ballard Canyon).

Over the course of its eight years, Wandering Dog Wine Bar has, in addition to international imports, showcased wines from countless winemakers whose own labels were too small to justify the expense of a tasting room. As time passed, many of these producers expanded into their own locations, clearing the way for Wandering Dog to feature the next wave of winemaking superstars.

“This cycle has been instrumental in [Wandering Dog’s] success, but has had the side effect of ending professional relationships with winemakers who are more than an account–they are our friends,” says Wandering Dog Wine Bar’s “Director di Vino”, Charles “CT” Williams.

Courtesy Wandering Dog Wine Bar

Wandering Dog Wine Bar first produced wines in this fashion with a 2005 vintage created by Norm Yost, of California Central Coast wine label, Flying Goat Cellars. Yost’s Pinot Noir, produced for Wandering Dog from Rio Vista Vineyard grapes, was affectionately named “Leila,” for CT’s childhood Newfoundland. Ever since, a good portion of Wandering Dog’s private label listing follows suit with names reflecting family canines of past and present. Now, in 2015, Wandering Dog has burgeoned beyond its “Signature Series” wines with its “No Leashes” program, focusing on popular wineries from past wine lists.

As is evident from the wine bar’s business name, and the tale behind its multiple, dog-honoring wine labels, Wandering Dog Wine bar is dedicated to all things “doggie”. Wandering Dog is decidedly dog-friendly and often hosts pet-related events and fundraisers, such as the upcoming October 3, 2015 “Pinot for Puppies”, a benefit for Shadow’s Fund’s “Bright Beginnings: Pit Bull Puppy Ambassador Program.”

Wandering Dog Wine Bar is located at 1539-C Mission Drive (next to Paula’s Pancake House), in Solvang.

Cheers! Click here for more cocktail corner columns.

Originally published in Santa Barbara Seasons Magazine on September 18, 2015.

LeslieDinaberg.com

Leslie Dinaberg Editor & Writer

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