I hear it constantly from sommeliers and wine nerds alike: the more wine you drink, the more you find yourself searching for wines that are refreshing, light, and acid-driven as opposed to the big, burly wines many of us began seeking out early on in our love affairs with wine. It needs to be said that body does not necessarily correlate with complexity! I suspect that was in part behind the decision of Steve Matthiasson–one of California’s most widely revered winemakers–to launch Tendu, a line of light, refreshing wines made with the same attention as his incredibly allocated upper level wines, bottled in big bottles and sold at approachable prices. Tendu represents everything exciting about today’s California wine. These wines are unquestionably Californian, yet they leap from the glass with zippy fruit and enticing minerality that I rarely find in domestic bottlings.
Light and bright in the glass - this blend gives up cheery aromatics of cranberry, red cherry, strawberry and raspberry with bits of earth and white pepper. It’s super-juicy in the mouth with plenty of those red fruit notes and an lip-smacking freshness. It will marry beautifully with everything from BBQ to roasted veggies, try it with our recipe for Steak Sandwiches with Feta Aioli. Tip: Check in with the cheese counter to find beautiful fresh feta.
Sourced from a single vineyard site in Yolo County, Matthiasson works with three of the most food-friendly red varieties in Italy–Aglianico, Barbera, and Montepulciano. It is fermented with native yeasts, aged in neutral barrel and is bottled without sulphur or filtration. Matthiasson’s vision for these wines was to make delicious wines using minimal intervention that were ‘not the least bit pretentious.’ This 2016 Tendu hits the mark, and is the poster child for California ‘glou glou’ that takes beautifully to a slight chill–give it 20-30 minutes in the fridge.