Daily Archive for July 1st, 2009

4th of July Wine Pairings

Published on July 1, 2009 in Wine and Food Pairing. 0 Comments

Wine is a great accompaniment to your Fourth of July Barbeques, and summer heat calls for wines on the lighter side to keep your temperature down.

ZCS is a favorite for summertime grilling because of its lighter body, soft tannins, jammy fruit forwardness, and tickling spice. This Zinfandel based blend (blended with Carignane and Sangiovese) can stand up to all sorts of spices, char, and rubs.

Negrette is another BBQ winner for its smooth structure, Cabernet Sauvignon-like fruit, and hearty versatility. Our currently released 2006 vintage is the last of the Negrette for us, so get it while you can.

Our Reserve Chardonnay pairs perfectly with full-flavored, fatty sheep’s milk cheese plate as well as grilled chicken topped with freshly chopped fruit salsa.

The Santa Barbara Winery and Lafond Winery tastings rooms will be open for regular business hours (10am-5pm) on the 4th. Locals and visitors can also visit the Pierre Lafond Wine Bistro tonight, July 1, from 6-8pm for their Passport to the World of Wine.

Joanie Hudson, Director of National and International Marketing
Santa Barbara Winery / Lafond Winery & Vineyards

Santa Barbara Winery New Release

Published on July 1, 2009 in Wine News. 0 Comments

2008 Sauvignon Blanc
Stainless Steel Fermentation

Our second Stainless Steel Sauvignon Blanc is sourced entirely from La Presa Vineyard on the warm edges of the Santa Ynez River between Solvang and Santa Ynez.

Winemaker Bruce McGuire chose a small lot to ferment and age entirely in Stainless Steel, thus creating a wine showing exactly the bright fruit expression produced in the vineyard without the spice and rich nuances imparted by oak barrels.

Bruce’s success with this technique, which he last produced from our Lafond Vineyard in 2006, is immediately evident in the lively varietal aromas of yellow tropical fruits, Meyer lemons and citrus blossoms. Firm acidity tightens up the wine in the back of the mouth carrying on succulent notes of citrus and spice.

This is an ideal wine to pair with seafood made with a Pacific Rim mentality, from sushi to spicy Thai or Vietnamese to ceviche and grilled seabass. It will also complement higher-acid dishes including light summer salads and vinaigrette dressings.This highest quality small lot is hand crafted from a self rooted 35 year old block of Sauvignon Blanc in the vineyard.

Suggested retail: 19.00/750ml
To order: http://www.sbwinery.com/wines.html