California winemakers love to talk about the influence of the Pacific Ocean on their wines. The cool breeze, the salty air, the mineral seashells – it’s an evocative scene that, when paired with wine, evokes something refreshing, alluring, as aromatic as a stand of live coastal oaks on the Pacific Coast Highway.
Most of the time, however, this is just marketing copy. Relatively few Californian wines actually evoke the tastes and smells of the sea, and many that claim to be grown in a âcoastalâ region actually come from vineyards a few tens of miles inland.
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