Wine at Seagrass

At Seagrass Restaurant we consider the enjoyment of wine an integral part of the dining experience. We believe that there are wonderful wines the world over, including here in Santa Barbara. We've enjoyed selecting wines that work in concert with the cuisine and have taken care with the menu to not overwhelm the palate with spice or heat so that the wine and food work together in harmony.

Santa Barbara's modern wine making era began in the 70's, when pioneers like Richard Sanford planted Sanford & Benedict Vineyard. Recently, Santa Barbara has become recognized for its Chardonnay, Syrah and world-class Pinot Noir. Our wine country has four distinct areas: Santa Rita Hills, the Santa Ynez Valley, the Los Alamos Valley and the Santa Maria Valley. Wine experts contend that the soil, ocean proximity and unique micro-climate of the Santa Rita Hills AVA allow it to produce great pinot noir.

Beyond the 'Sideways' movie phenomenon, the clamoring for Pinot Noir makes perfect sense: it is incredibly food friendly. For the Seagrass menu, Chef Josh Brown approaches seafood, and in particular, fresh fish, with an eye to red by preparing each in a savory manner.

You'll also notice on the dinner menu that we have paired a specific wine with each first course to take the guesswork out, if you are so inclined to follow our lead. Of course, please feel comfortable asking your server's recommendation. They'll be delighted to assist in choosing a wine that matches up well with your dinner selections.
Mitchell Sjerven, Seagrass Restaurant

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