It would be a very flat New Year’s Eve celebration that didn’t include some bubbles. And this year, we’ll be combining our love of champagne with our love for California’s Central Coast.

Cali Coast Wine Country Country recently released their first-ever Santa Barbara Sparkling Wine Trail Map. As the map shows, effervescence abounds here. The area is known as one of the world’s premier growing regions for chardonnay and pinot noir grapes, which are two of the main varietals used in traditional champagne. The sparkling wines are made in the same méthode classique as the Champagnes of France, and they’re every bit as delicious.

In all there are more than 50 sparkling wine producers in Santa Barbara, San Luis Obispo and Paso Robles wine country. So, leave your passport at home, and stop by to meet and mix with some local vintners. And, while you’re in the neighborhood, why not devote a couple of hours to the Santa Barbara Taco Trail? You’ll find more info at santabarbaraca.com/itinerary/santa-barbara-taco-trail.

It would be a very flat New Year’s Eve celebration that didn’t include some bubbles. And this year, we’ll be combining our love of champagne with our love for California’s Central Coast.

 

In the heart of Santa Barbara Wine Country, K’Syrah Catering & Events has recently opened its doors. Located in downtown Solvang in Santa Ynez Valley, K’Sarah’s event space is a great addition to the area.

With only two other event spaces in Solvang, K’Sarah will offer flexible spaces and a great atmosphere. The spaces can hold up to 150 people, and they’re looking to host everything from wedding events to corporate and conference events.

 

This singular cocktail, created by Chris Burmeister, lead bartender at Outpost (the restaurant at The Goodland hotel in Santa Barbara), was inspired by one its ingredients, Avua Amburana Cachaca—a distilled Brazilian spirit made from fresh sugarcane juice. The ageing of the amburana wood of the cachaça releases intoxicating notes of cinnamon and baking spice. Burmeister wanted to highlight those flavors. He decided to do a riff on a milk punch, using the masala chai syrup as a sweetener to complement the cachaça.