How do we make food-friendly wines?

“Sometimes the wine changes, sometimes the food, and when the two come together to create something new entirely - you know you have found something very special. ”

We always describe our wines as being food-friendly, but what does that mean? Isn’t all wine technically food-friendly? Well - in a way yes! But we are talking about something much deeper rooted.

Bringing Balance Back To The New World

We were founded in 1975 with the goal to make old-world style wine in California. That might sound like I’m jumping off topic, but old world wines have always been more highly geared towards enjoying on the table with everyday fare. But how can you make an “old-world” style wine outside of Europe? Climate definitely plays a huge role, but differences in winemaking styles cement new world and old world style wines into two very different camps.

**note: Old world wines are any wines being produced in Europe, while new world wines come from anywhere else in the world!**

Since old-world wines come from Europe's cooler climate, they tend to have brighter acidity and more savory elements. With rising global temperatures the lines are starting to blur a bit, but this still generally stands true. The Santa Cruz Mountains AVA boasts a lovely cool climate that perfectly aligns with this style, and is why our Pinot Noirs in particular are so rich and delicious. It is not all about climate, however.

Winery founder Ken Burnap standing at our original location in the Vine Hill area of the Santa Cruz Mountains.

Harvest Earlier For Fresh, Vibrant Wines

One of the first moments that will decide which style a winemaker is gearing their wine towards is the time of harvest. I’ve heard many folks in the tasting room say that they thought there was one perfect moment to pick grapes (and many winemakers will tell you adamantly that this is the truth!) but it is actually a tiny bit more lenient than that. Certain things are generally always picked earlier than others. For example, grapes for white and rosé wines are picked earlier than those for red wines. But in addition to this, you can decide when to pick based on which style you are going for.

Sugar level at the time of harvest controls a few big factors; some of these being the percentage of alcohol in the finished wine and how ripe and fruity vs. savory and tart it will be. Harvesting earlier while the grapes have lower sugar levels results in lower alcohol and more savory nuances - as well as higher acidity. This combination allows a wine to both cut through and stand up to food. (It is important to note that while this is a good general summary of how it works, in reality approach and outcome can vary a lot as each climate and grape variety are so different and it is much too complex to explain in just a few short paragraphs here!) 

Wines aging in neutral oak.

Takeaways

For a short and very simplified version, we source from cool climates, harvest early, and age our wines in older oak barrels (called “neutral” oak) to allow the grapes natural flavors to shine through. If you like our wines, looking for lower alcohol (below 13.5% for reds & 12.5% for whites) on the label is a pretty good indicator for sourcing other wines you’ll enjoy. 

So, why does this style of winemaking work so well with food? It is all about balance. A balanced wine walks just the right tightrope of adding to food without overpowering it. We are aiming for harmony between the fruit, structure, acidity, and savory elements in our wines, and enjoying them with a good meal and good company can foster some beautiful experiences! Next time you have your favorite wine with dinner, really focus on what is happening between the two. Sometimes the wine changes, sometimes the food, and when the two come together to create something new entirely - you know you have found something very special. 

Stop by our tasting room any day of the week to try them out for yourself!