About This Wine
There aren’t too many winemaker legends in Santa Barbara County.
The reason for that is simple: The region has not been producing wine long enough for “legendary” status to be attained by anyone other than its viticultural pioneers. Well, meet one of the few: Bruno D’Alfonso, the Santa Barbara County winemaking legend who crafted the featured Badge Pinot Noir.
For 23 years beginning in 1983, D’Alfonso made award-winning wines for Sanford Winery. He had been an assistant winemaker at Edna Valley Vineyards before that, after graduating from the acclaimed enology program at the University of California at Davis. D’Alfonso introduced his own DiBruno label in 1996, focused on Pinot Grigio and Sangiovese. Then in 2005, he unveiled the Pinot Noir-focused Badge label.
The 2005 Badge Pinot was crafted from grapes grown in the Santa Rita Hills area of Santa Barbara County. Powerful on the palate, it’s a wine that most certainly will add to Bruno D’Alfonso’s legendary status.
About Pinot Noir
Very sensitive to climate and handling in winery, this fickle grape of Burgundy yields low tannin and acidity, medium colors and lifespan. Classic berry, cherry and currant flavors, silky textures typically balanced with spicy or floral tones.
- Grape Composition:100% Pinot Noir
- Grape Source:Santa Rita Hills Area of Santa Barbara County
- Aromas & Flavors:Savory Red and Black Cherry, With Mild Savory and Meaty Notes
- When to Drink:Now Through 2014
- Food Pairing SuggestionCentral Coast tri-tip, or grilled Northwest salmon.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The RecipePork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe
Smoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe