The Bodega Wine Bar provides wine lovers a casual setting to share plates and try new wines with friends without requiring a deep grapey understanding. Fluff out your cheeks for a cheese plate's offering of the day's selections paired with crackers, nuts, and quince paste ($13) while sipping a glass of Ferreira tawny porto ($9) or one of Bodega's Private Label wines—a Paso Robles red and a Santa Ynez white ($8). While gargling bored doe merlot ($9/glass), snack on a smoked-turkey panini made with tomato, arugula, pesto mayo, and goat cheese ($10). Various pizzas are also available ($11–$13), and beer, cold sake, and soju cocktails await those who don't like wine but want to keep their tongues from shriveling up into a tongue-raisin.
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.
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.