Paradise Found

New tasting room in the Funk Zone.

Nestled in the enclave of Funk Zone tasting rooms, Paradise Springs Winery, has set an impressive standard for “bicoastal wine tasting.”

Conceptualized by CEO Kirk Wiles, Paradise Springs Winery took up residence in Clifton, Virginia in 2006. Upon the 2013 vintage harvest, an insurmountable demand quickly arose and Wiles decided on expansion to California wine country. He relays that they strive “to make really good wine and foster a great experience, while replicating in another region with different styles of wine that we can’t do in Virginia.” Paradise Springs offers flights of both their East and West Coast varietals, and Executive Winemaker Robert Cox isn’t afraid to experiment with unusual flavors. Along with the input of wine consultant Doug Margerum, the winery leaves no holds barred when it comes to regional correctness and highly refined wine making.

The tasting room’s open-air entry, complete with a sleek fire pit and lounge area, is met by a lengthy white marble bar and ambient lighting. Massive zinfandel vines adorn the winter gray interior walls, their gnarled beauty garnering stares from the steady influx of curious passerby. The bustling wine bar draws in tourists and locals alike from the packed Funk Zone streets, and it’s no secret that the wine is making a favorable impression on Saturday’s crowd.

The 2014 Happy Canyon Sauvignon Blanc is crisp and lightly citrus while the 2015 Sanford & Benedict Pinot Noir exudes a more robust black pine currant. Tasting room manager Dane Thompson’s unconventional haikus add unique flair to the wide array of varietals available for sampling. The winery also has a rosé in the works with a charitable driving force behind it, so wine lovers can look for that in the upcoming months.

Despite opening up shop during a difficult season of natural disasters, Paradise Springs Winery has flourished immensely and provides a beautiful space for tasting fantastic wine and reveling in the art of the industry. — Carly Bates

805-690-3650, paradisespringsofsantabarbara.com

I’m starting Sunday off in the spirit of aloha at the new Islands restaurant in La Cumbre Plaza. A Hula burger on the lanai, with a juicy patty, sautéed mushrooms, sharp Swiss cheese, and lux mayo. One of their frosty Blue Hawaiians or a Mai Tai would hit the spot, but I’m saving myself for a special treat.

Living by the motto that it’s never too early for champagne, I make my way to the Funk Zone, where Corks n’ Crowns features a champagne and cupcake tasting every Sunday. In this comfortable tasting room, Samantha Eve of Violette Bakeshop pairs her jeweled cupcakes with the perfect champagne.

Sitting by the fire, I sip Je T’aime Cremant de Limoux and nibble on Persian love cake, a little gem of cardamom cake topped with ethereal yellow buttercream, lightly aromatic with rosewater and saffron, sprinkled with crushed pistachio.

One bite, one sip, and I’m feeling like I might just fall in love with this love cake.

Next is the orange-blossom cupcake with a fairy’s thimble of lemon cream inside, paired with an Alice prosecco from Valdobbiadene with a dry snap of green apple. I start thinking every day should start with champagne and cake as I savor the third exquisite cupcake, a Brooklyn Blackout that is pure cocoa. Intensely rich cake topped with milk chocolate lusciousness. And to drink, it’s Domaine Allimant Laugner, a pale pink Cremant d’Alsace that melts my faculties with little hints of strawberries and citrus.

Sugar-spun and floating on bubbles, I leave in sparkly spirits, ready for a Sunday siesta!

— Story and photo by Angela Borda.

Corks N’ Crowns, 32 Anacapa Street, 805-8458600; Islands, 3825 State Street, 805-964-0044.