Are your guests more wine savvy?
“I am encouraged by the wine knowledge of the general
public. This goes hand in hand with food knowledge.
People are more concerned about what they consume.
Whether it is for health reasons, personal preferences,
or just wanting to look cool on Instagram, our diners
are more particular about their selections.”
Has this affected your wine program at all?
“It hasn’t changed the focus of the program but it has
intensified our training so we can maintain the integrity
of our program. Since any of our guests can refer to
Google or wine apps like Vivino, we need to make sure
our staff is well versed in what we offer.”
What grape varietal would you like your guests to try?
“Every sommelier is going to say Syrah or Riesling
(unless they are trying to be too cool and think everyone
should drink Assyrtiko, which, really, they should).
Syrah is versatile and expressive and similar to Pinot
Noir in that it I think it expresses its origin more so
than other grape varietals. It can be smoky, earthy
and austere, or full and shamelessly fruity. With fuller
bodied Pinot Noirs being en vogue, a switch to Syrah
would be a logical next step. Syrah will have its day.”
WE’RE NOT AFRAID
TO FAIL, IT’S HOW WE
ACHIEVE WHAT WE
DO AS A TEAM AND WE
HAVE A GOOD TIME
DOING IT. WE LIKE TO
CALL THIS ‘SWAGGER.’
I love Assyrtiko. It could have something to do with my
dream of going to Santorini. And I’ve been saying that
about both Syrah and Viognier for ages. Still hopeful.
Wine wish lists aside, what is your best selling wine/
wine tier?
“Napa Valley Cabernet Sauvignon in the $80-$125
range. It’s our most popular category.”
Is there a particular wine region you have an affinity
for?
“I would have to say the Rhône Valley. The wines are
expressive, versatile and food friendly. Those wines are
made to be part of a meal, a lifestyle and a culture.
I also appreciate the lack of a classification system
or hierarchy that you see in Bordeaux, Alsace and
Burgundy.”
We are sensing a pattern here. Syrah. Rhone. How
about a favorite food & wine pairing?
“Fried Chicken with Champagne.”
What percent of your beverage business is wine sales?
“Two thirds to three quarters.”
That’s impressive. You and your team are obviously
doing a stellar job as far as we are concerned. Are you
following the path you started?
“I did some teaching and I thought that was going to
be the path for me. My desire to learn more about beer,
wine and spirits pulled me from that path. I feel that
many people don’t seek out this line of work but rather
the work finds them.”
We couldn’t agree more.
SPRING 2019
15