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 .
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
wines from the region of Santa Barbara County go well with generally quite well with dishes of pasta, pork or shellfish such as recipes of baked lasagna, cassoulet of yesteryear or jambalaya (louisiana).
On the nose in the region of Santa Barbara County often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of blackberry, red fruit or strawberries. In the mouth in the region of Santa Barbara County is a powerful with a nice freshness.
