Redbird Signature Wine
Earlier this year, Redbird Wine Director Ben Teig and Chef Neal Fraser realized they shared a similar dream for the Redbird Wine Program. They both envisioned having a signature wine custom-made for Redbird. With their shared concept recognized, Ben set out to find the perfect wine.
Enter Jim Clendenen of Au Bon Climat, a well-respected winemaker in the Santa Barbara region and a dear friend of Chef Neal. Jim, having taught many winemakers in the area, collaborated with one of his former mentee’s Bob Lindquist of Qupe, known for his Pinot Noir. Together they helped Ben create the Redbird Signature Red Wine.
Searching for a crowd-pleasing and palatable wine that would pair perfectly with Chef Neal’s Modern American cuisine, Ben tasted his way through multiple different barrel samples of Pinot Noir. Eventually, Ben, Jim, and Bob chose to use grapes from two lots in Bien Nacido and one lot from Los Olivos. The combination blends acidic, floral, and bold flavors to create a well-rounded Pinot Noir.
The end result was a light, beautiful, and bright Pinot Noir with notes of strawberries and cream. The Redbird Signature Red pairs perfectly with Chef Neal’s Grilled Octopus, BBQ Tofu, and the Liberty Farm Duck.
For the Redbird Signature White Wine, Ben wanted something unique. During a tasting with Joshua Klapper, a winemaker in Santa Barbara and Paso Robles, Ben fell in love with an 80% Chenin Blanc and a 20% Sauvignon Blanc. He decided on the spot that he needed that white blend to be the Redbird Signature White Wine.
According to Ben, the Redbird Signature White Wine is the kind of wine you want to drink forever. It is palatable and refreshing with light, beautiful citrus notes. It’s like creamy lemon custard without being too viscous and it pairs perfectly with any of Chef Neal’s seafood dishes.
Redbird’s Signature White and Red Wines are an exciting new addition to the Redbird Wine List. Drop in and try them both during Happy Hour; Monday through Friday 5pm – 6pm.