Being from Northern California, maybe Napa has spoiled me. The Santa Barbara wine scene hasn’t impressed me, except for Carr Winery. They’re a real standout from this region, and I especially like their reds. The winery is a converted half dome shaped warehouse amidst an industrial looking row. Don’t be put off, the owners are lovely and they have a friendly rottweiler.

This is a very small production winery, some varietals they only produce 100 or so cases! So get it while it lasts.

Here’s all the details:

Carr Winery Futures Tasting: 3 Barrel Samples

2007 Pinot Noir Turner Vineyard
2007 Pinot Noir Lindsay’s Vineyard

2007 Pinot Noir Yard Vineyard

Sunday June 22, 2008 4:00pm – 7:00pm
414 N. Salsipuedes Street 805.965.7985

$20 Tastings, $10 Wine Club Members
This Sunday winemaker Ryan Carr will be pouring barrel samples of his 2007 Pinot Noirs.  These wines will be available to order in both cases and six packs at a 30% discount.

Current releases will also be available for sampling at our barrel top tasting bar.  Wines will be accompanied by light appetizers from Mondial and live music by Al Vafa.

The 2007 Pinot Noirs will be available for purchase online at the 30% discount for one week only starting Sunday, June 22nd.

“Thanksgiving” by Norman Rockwell

Throw out the old notion that white wines go with white meat. While a good rule of thumb for beginners, it really does not work for all food pairings. This rule can be (or must be) broken, especially when dealing with the hefty texture of turkey and its traditional side dishes. Certain whites can actually be uncomplimentary to turkey meat, making some reds a better match. I have categorized my wine picks in order, from the safest to more adventurous.

The Crowd Pleaser – NV Brut Rose, Domaine Carneros by Taittinger

When in doubt, choose sparkling wine, especially if you have an unconventional mix of potluck side dishes. Brut Rose styles are especially suited for a variety of pairings, and the acidity levels with the natural carbonation will cleanse the palate between bites. In this particular wine, the fruity character is especially predominant and many people find this easy to drink. The saturated pink color is also very appetizing, but do not be deceived. This is not a sweet with and is very dry. Received 93 point rating by Connoisseur’s Guide to CA Wine. Visit their Chateau style vineyard in Napa if you have the opportunity. $36.00 @ www.domainecarneros.com.

Creature of Habit – Kalyra Chardonnay, Santa Ynez Valley 2006

Photo by Yvonne T. @ Yelp

If you must pick a Chardonnay because that is what you are familiar with, choose one with minimal buttery oak influence. Unfortunately, this is the style of most Californian Chardonnays. You want an acidic Chardonnay that will cut through the richness of the meal. My recommendation is This wine is fermented in stainless steel barrels (as opposed to oak). The result is refreshing and lets the natural crispness of chardonnay shine. The natural fruit flavors of this variety peak through in a very subtle way and mesh well with seasonal herbs and spices. If you are accustomed to drinking Californian Chardonnays, you will probably assume this is a Sauvignon Blanc (which is also a great choice for turkey). I should also note that this winery was featured in the movie Sideways. $18.00 @ www.kalyrawinery.com

The Rebel – Campion Pinot Noir, California Central Coast 2005

This Pinot Noir with low tannin levels with complement turkey meat without overpowering it. Although this is relatively young for a red wine, this Pinot Noir is has a pleasing aftertaste of more expensive wines due to the colder conditions of the 2005 growing season in the region. An easy drinker for all occasions, it will convert even non-red white fans. This winery is exclusively devoted to Pinot Noir production in the terroir style. So if you are a fan of French Burgundy reds, this is a like-styled wine at a fraction of the price. The only caveat is that it can be hard to find, but it is ready to drink now if you can get your hands on it. No need for further aging, but if you can restrain yourself from opening it ASAP then I applaud your discipline. The wine will only improve in the next few years. Note that this is the Central Coast bottling, not the Sonoma version. My personal choice to drink with turkey. $23.00 @ www.klwines.com

Sweet Tooth – Marcarini Moscato d’Asti, Piedmont (Italy)

Turkey is served on special occasions, so let’s imbibe with a little irreverent indulgence. Yes, Moscato is traditionally a dessert wine but this particular one can transition well from aperitif to main course to dessert. It has quite a bit of effervescence that lingers, which is very refreshing and palate cleansing. The fruit notes are not overpowering but create a gentle reception for the flavors of your food. It is sweet, but not syrupy–much like biting into a fresh pear. The result is an elegant sweetness with gentle acidity plays well with other flavors in the meal such as cranberries, oranges, and carrots. Although an unusual paring for your turkey dinner, it can be quite successful. Unfortunately, this is another very difficult wine to find on the mass American market. Check your local boutique wine merchant for better luck. $13.79 @ www.thewinebuyer.com

Happy Thanksgiving Everyone!

When looking for a good sparkling wine, you do not necessarily need to spend a lot of money nor buy a French import. Many sparkling wines around the world are produced with the “Method Champenoise”, or the method of natural fermentation (where carbon dioxide is the by-product) that happens in the individual bottles. Look on the label of the wine for the words “fermented in this bottle” as opposed to simply “fermented in the bottle”. Bubbly made by this method will be of much higher quality, with longer lasting and smaller bubbles.

The label “Champagne” is exclusively reserved for sparkling wine produced in the Champagne region of France, per regulation by the Institue National des Appellations d’Origine (INAO). Try Louis Roederer Brut Premier, from the makers of the famed “Cristal” cuvee. Pairs well with light fish dishes. $39.00 at Beverages & More.

Spanish vitners produce their own version of sparkling wine called Cava. Many types of Cava are produced by the Method Champenoise and can yield a very high quality bubbly. It also has a lower price point than most similar wines produced in France because it does not carry the Champagne name. My personal favorite is NV Segura Viudas Heredad Reserve. Its bold taste stands up well to rich holiday or party food. This Cava pairs well with creamy chicken or pork dishes, and is a good choice for an aperitif with hors d’ourves. Packaged in a hand-blown bottle and adorned with pewter decorations, it makes an impressive gift. The solid pewter base also serves a functional purpose: to keep the wine chilled when served. $13.99 at Trader Joe’s.

Another way to make sparkling wine is the Charmat process (also called the Medoto Italiano), where fermentation to produce carbon dioxide happens in large tanks. This method is commonly used in Prosecco, an Italian sparkling wine. Try Dolce Vita Prosecco. Works as an aperitif and pairs well with light pasta dishes such as frutti di mare. $10.99 at Beverages & More.

The cheapest of all sparkling wine is made by carbon dioxide injection, similar to the way soft drinks such as 7-UP are made. I do not recommend any wines maybe by this method, because the bubbles dissipate quickly and the wine does not develop a palatable caliber of taste.

Enjoy these recommendations and let me know what you think!
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