Discover the top 100 best wines of Santa Barbara County of Central Coast as well as the best winemakers in the region. Explore the varietals of the wines that are popular of Santa Barbara County and the best vintages to taste in this region.
Californian star of cool climates (Central Coast): signature Pinot Noir as king of reds on the cool AVAs (Sta. Rita Hills, Santa Maria Valley) — fine and mineral with notes of cherry, raspberry, undergrowth, orange peel and spice, Burgundy-style acidity. Taut Chardonnay (citrus, apple, gunflint). Fleshy Syrah (Ballard Canyon).
6 AVAs, east-west valleys letting in Pacific fog — cool-to-warm gradient. Popularised by Sideways.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
wines from the region of Santa Barbara County go well with generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef tongue in hot sauce, blanquette of lamb or rabbit in foil.
On the nose in the region of Santa Barbara County often reveals types of flavors of butterscotch, cream or cherry and sometimes also flavors of oaky, citrus or smoke. In the mouth in the region of Santa Barbara County is a powerful with a nice freshness.
