The wine region of Santa Barbara County is located in the region of Central Coast of California of United States. We currently count 443 estates and châteaux in the of Santa Barbara County, producing 1259 different wines in conventional, organic and biodynamic agriculture. The wines of Santa Barbara County go well with generally quite well with dishes .
Trousseau noir is a grape variety that originated in France (Jura). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. Trousseau noir can be found in many vineyards: Jura, South-West, Cognac, Bordeaux, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais, Provence & Corsica, Languedoc & Roussillon.
red wines from the region of Santa Barbara County go well with generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tournedos rossini with port sauce, veal tagine with potatoes and olives or rabbit with goat cheese and mint.
On the nose in the region of Santa Barbara County often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit. In the mouth in the region of Santa Barbara County is a powerful with a nice freshness.
