The vino aficionados at Bernard’s Wine Gallery stock their cellars with a multifarious collection of wines from around the world, including a broad selection of local Santa Barbara County vintages. Currently, the gallery inundates taste buds with a mélange of locally produced Coquelicot beverages cultivated using organic farming principles, such as zero chemical pesticides, regular composting practices, and hemp-woven tuxedos for every employee. Samples of Coquelicot Vineyard’s fermented delights—including chardonnay, sangiovese, and cabernet franc—dart across tongues to invoke an array of tones and flavors. Additionally, free plates brim with rich cheeses that help support the rich, sugary notes of the wines by spontaneously animating and leading a pep rally.
On the roof of Bonaventure Brewing Co. sits a verdant, manicured square of lawn and a little copse of trees. Carved into that is the circle of a heated outdoor patio that expands into panoramic views of the downtown Los Angeles skyline. Perched atop the fourth floor pool deck, the patio shares the restaurant's 9,000 total square feet with a wood-paneled dining room and an in-house brewery. Here, head brewer David Blackwell creates a trio of award winning beers: pale ale, strawberry blonde, and the Marathon.
Blackwell's ales and a handful of guest beers complement the kitchen's approach to pub food, which ranges from classic bar bites to more upscale, steakhouse-style entrees. The traditional end of the spectrum includes calamari tempura-battered in the brewery's blonde ale, as well as Angus burgers coated in blackened spices and topped with bleu cheese and chipotle aioli. The brewery end features dishes such as macadamia-crusted Mahi-Mahi and bacon-wrapped filet mignon.
Thanks to Southern California's dry summer days and cool nights, the grapes around Antelope Valley Winery enjoy a long growing season with ideal temperatures and conditions. This translates into a variety of wines that run the gamut from robust reds to sweet sparkling concoctions perfect for toasting raisins who escaped the press. And although wine is Antelope Valley Winery's main focus, it's not their only one. In addition, they sell grass-fed buffalo meat hailed for its low-cholesterol goodness, and run a farmers' market from May through November, where shoppers can pick up exotic meats, organic juice, and locally-made goat cheese.
Agua Dulce Winery unfurls its trellised vines and winemaking facilities across 90 acres of the Sierra Pelona Valley. The grapes rely on the valley's cool evening breezes and alluvial soils to maintain the earthy, peppery flavors and restrained acidity that characterize the region's wines. Medium- and high-toasted barrels from France, Hungary, and the United States each lend their own influence to the freshly fermented creations, aging the juice and subtly tweaking the flavorful interplay of rich fruit and restrained spice. The winery's selection includes a robust zinfandel that can pair with smoky barbecue or grilled meats and a bold cabernet sauvignon, which spent two years contemplating its escape from an international mixture of oak barrels.
Robert Reyes had envisioned something small: a little parcel of land in the Sierra Pelona Valley with a handful of vines, the grapes from which he would transform into small batches of premium wine and perhaps a California Raisins cover band. But when he found 16 acres of sunny, sloping land in 2002, his vision shifted from fulfilling a personal passion to building a thriving business. Two years later, Robert and his family planted five varieties of grapes, and Reyes Winery was born. Today, the winery welcomes visitors for all types of events, ranging from basic tastings to half-day wine-fueled hiking excursions through the surrounding hills.