Pelican Ranch

Published February 10, 2013

Some winemakers think of themselves as scientists, balancing alcohol and sugar levels for the ripe fruit flavor and body. But the winemaker at Pelican Ranch actually is a science star at UCSC’s Department of Chemistry and Biochemistry.

Tasting his wines can help you truly diagnose the difference between fruit flavor and sweetness. Sure, fruit has sugar in it. But his wines are filled with vibrant fruit flavors yet they are not sweet. You might think the bright red fruit flavors of strawberry and raspberry have more sugars than deep blue fruit flavors of plum, blueberry, or dark cherry. Yet, the labels on all Pelican Ranch wines not only contain the sugar levels (Brix), but acid (pH) too! They just may surprise you.

More appellation adventures in this region.


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