For the Father Figures

Dads, always there to remind you to check your oil or give you the advice you didn’t ask for. Whether your dad is the goofy Phil Dunphy type, delivers tough love like Red Forman, or takes after the nurturing Danny Tanner, all dads deserve to be spoiled for a day! Does your dad like listening to classics by the lake? We’ve got an event for you. Does your dad like his brown liquor on the rocks? We’ve got a bottle for you. No matter who your old man might be, this issue will help you find the event or bottle that shows him how much you appreciate him and all his hard work.

What’s happening?

• Vine to View Dinner Series with Equinox Winery: Enjoy a five course dinner with wine paired from Equinox winery and views of Santa Cruz and Monterey Bay. Hosted at the Chaminade Resort & Spa on Friday, June 16th with tickets starting at $125/person.

• Ojai Wine Festival: Hang out at Lake Casitas on Saturday, June 17th from noon to 4 p.m. for the 35th annual Ojai Wine Festival. In addition to wine, craft beer and ciders will be available as well. Food trucks, live music, and art vendors round out the day for $95/ticket.

• Dinner with Steve Beckman: “Dine with Steve Beckmen of Beckmen Vineyards, who will be showcasing his newest winemaking effort, 1NGREDIENT, accompanied by a four-course meal prepared by Chef Cameron Ingle on the Santa Maria BBQ.” Takes place at Pico in Los Alamos on Saturday, June 17th at 5 p.m. for $150/ticket.

• Father’s Day BBQ Brunch Buffet: Vega Vineyard & Farm in Buellton is hosting an epic Santa Maria style BBQ complete with a breakfast station and dessert…can’t forget the live cigar rolling demonstration! Takes place Sunday, June 18th from 10 a.m. to 3 p.m. for only $49/ticket.

• Wine Dinner with Sea Smoke: Want to taste some of the best pinot noir California has to offer? Then don’t miss out on the wine dinner series hosted at the Miramar in Montecito featuring Sea Smoke. Happening June 28th, the dinner experience costs $195/ticket.

Cheers!

Uncorked

Melville Syrah

If your dad’s nightcap is a whiskey…
This cool climate Syrah offers up all the peppery smoke that whiskey lovers crave. Maybe it’s the sandy soil, cold wind, and sun that makes Donna’s block so intriguing. Or maybe it’s the 100% whole cluster. Either way this is a great bottle to bust out for dad. At $62, this bottle is a Sta. Rita Hills classic that is sure to please.

Nose: white pepper

Palette: blackberry, plum, olives, bacon

Pairs well with: lamb shank

Available at: Melville has a beautiful winery to visit in Lompoc or a gorgeous tasting room in downtown Santa Barbara.

Órale Mourvèdre

If your dad is typically a Cab guy…
Try something a little different with this high tannin Mourvèdre from Kaerskov Vineyard in the Los Olivos district. It will provide all the same punch as a Bordeaux, but can be enjoyed younger and is therefore less of a commitment in your cellar. The winemaker used to work in restaurants and would hear the term órale in the kitchen all the time. It means “right on” or “hell yeah” in spanish and is the perfect description of how you’ll feel drinking it.

Nose: blackberry, herbs

Palette: raspberry, cocoa, tart cherry

Pairs well with: meat! beef short ribs and wild rice seasoned with thyme or rosemary

Available at: With no online presence this one requires a bit of hunting, but can often be found at Carr Winery or Lama Dog Tap Room in Santa Barbara.

Jonata Flor

If you catch your dad cracking open a pale ale…
The acidic, grassy, citrus notes of Sauvignon Blanc mock the same citrus, straw, pine, and hop characteristics found in ales. The Jonata Sauvignon Blanc is one of the best Sauvignon Blancs we have ever had and it comes from Ballard Canyon. It’s wildly aromatic and has a wonderful mouthfeel. It sees both oak and stainless steel and at around $70, it should be opened for a special occasion (like dad’s day).

Nose: honeysuckle, lemongrass

Palette: loquat, slight salinity, silky texture

Pairs well with: chicken pesto

Available at: Sign up for their club online to gain purchasing access or visit their stunning location in Lompoc.

Ashkahn ‘777 Pinot Noir

Or maybe your dad prefers a crisp, light beer like a Hefeweizen…
The easy drinking nature of this pinot noir could be your winner. New winemaker and new dad, Ashkahn Shahparnia, is producing this interesting natural pinot out of Santa Maria. It is fermented and aged in both stainless steel and neutral oak and we can’t wait to see what the future holds for Ashkahn. Plus, what dad doesn’t love a little boob action?! 😏

Nose: violet

Palette: dark fruits, earthy notes but bright acidity

Pairs well with: food friendly wine, would be fun for a make your own pizza night

Available at: Satellite Santa Barbara

Oxidized Wine

We’re continuing our series on various wine faults and how to spot them. Last time we covered cork taint and this week we’re reviewing oxidized wine.

Wine is a living product and the character of a wine can be greatly changed from being exposed to oxygen. This isn’t always a bad thing though. A properly aged Cabernet Sauvignon or Brunello for example, actually benefit from some additional exposure to oxygen to “open up” the wine. This is often why we decant aged wines, to help speed up the oxidation process.

Oxidation also occurs before wine is ever in the bottle and is a key factor in the winemaking process. The aging vessel used in the wine making process will affect how much oxygen is added to the wine during fermentation and aging. A more porous aging material like new oak or concrete will slowly add oxygen to the wine changing its final flavor profile. Sometimes open tank fermentation is even used, as this was the traditional method for a good chunk of wine making history.

While there are positives to exposing our wine to oxygen, we also risk ruining our wine with too much exposure. Some characteristics that an overly oxidized wine will present include: a penny or copper like taste, a brownish color to the wine, and an acid or vinegar taste to the wine. The best way to protect against oxidizing your wines is to store them properly and drink the wine within a couple days after opening.

We also have some wines that are purposely more heavily oxidized during the winemaking process. Tawny Port from Portugal is a good example of a wine that achieves this. Aged in wood casks which are very porous, and aged for long periods (often 20+ years) you’ll notice Tawny port can sometimes pick up on some of the flavors and colors usually associated with an oxidized wine. It can make for a distinct flavor profile and can also be shelf stable after opened for a few weeks.

To conclude, oxidation is filled with both beneficial and detrimental effects. It is a testament to the careful art and science of winemaking. When harnessed correctly, oxidation brings out the best in wines, giving us unique and delicious experiences. However, if left unchecked, it can lead to an unfavorable end. So, the next time you pour yourself a glass of wine, take a moment to appreciate the meticulous care that has gone into achieving that perfect balance, ensuring every sip is a celebration of the winemaker's craft.

Issue #6