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Issue link: http://read.dmtmag.com/i/737871
www.cheersonline.com 25 October 2016 • www.cheersonline.com 25 October 2016 • nature in the winemaking process. This wine appeals to me because of its balance. It is a lighter bodied pinot noir, and while it is completely dry, it offers plenty of red and blue fruit to balance out the acidity. Black raspberry and Bing cherry are complemented by a drying, fl inty minerality and fi nishes with spicy notes of cinnamon and anise. I would enjoy this pinot by itself, but it would also pair pleasantly with Yvonne's Moroccan-inspired Steak Tartare Toast. Beef tenderloin is fi nely diced and tossed with our house spring garlic chermoula. The tartare is served on house-made bread, toasted and topped with caper yogurt, and is fi nished with a sunnyside-up quail egg. There are a ton of different fl avors in the Steak Tartare Toast, so a wine with complexity and balance like the Michelot pinot will be a perfect pair. The bold fl avor of the steak will stand up to the dry, fl inty texture of the wine, while the shared spice notes will complement each other perfectly. Pinot noir generally doesn't need much promotion—people often have an accurate expectation of what they'll get in their glass. Red Burgundy can surprise people, though, and its below ground, earthy and herbal qualities make it a perfect companion to food. This wine especially is a crowd pleaser, and an excellent choice for a large group trying to satisfy different palates. WHO: Wade Vizena WHAT: Beverage director WHERE: Flagstaff House, a fi ne-dining restaurant in Boulder, CO PINOT PICK: Cep pinot noir from Peay Vineyards BY-THE-GLASS PRICE: $21 We like Cep pinot noir from Peay Vineyards, which is sourced from what is known as the "Extreme" Sonoma Coast. The pinot comes largely from the Peay estate, which is just a couple of miles from the Pacifi c Ocean. As the Peay estate wines command a hefty price tag, it is nice to have this "second" label to offer our guests for $21 by the glass and $84 a bottle. The wine provides a balance of dark cherry fruit as well as an ample amount of turned-earth aromas and a number of pairing opportunities. One of the suggested pairings is with with Flagstaff House chef Chris Royster's pan-seared duck breast with duck confi t and baby fennel galette Rainier cherry and arugula salad with pink -peppercorn-marinated goat cheese and Rainier cherry coulis. WHO: Wade Vizena WHAT: Beverage director WHERE: Flagstaff House, a fi ne-dining restaurant in Boulder, CO PINOT PICK: Cep pinot noir from Peay Vineyards BY-THE-GLASS PRICE: $21 We like Cep pinot noir from Peay Vineyards, which is sourced from what is known as the "Extreme" Sonoma Coast. The pinot comes largely from the Peay estate, which is just a couple of miles from the Pacifi c Ocean. As the Peay estate wines command a hefty price tag, it is nice to have this "second" label to offer our guests for $21 by the glass and $84 a bottle. The wine provides a balance of dark cherry fruit as well as an ample amount of turned-earth aromas and a number of pairing opportunities. One of the suggested pairings is with with Flagstaff House chef Chris Royster's pan-seared duck breast with duck confi t and baby fennel galette Rainier cherry and arugula salad with pink -peppercorn-marinated goat cheese and Rainier cherry coulis. Flagstaff House, a fi ne-dining Sonoma Coast. The pinot comes largely from the Peay estate, which is just a couple of miles from the Pacifi c WHO: Megan Hartz WHAT: General manager, operator and Level 1 sommelier studying for her second pin WHERE: Maree Bistro, a French restaurant in Seattle PINOT PICK: 2012 Pisoni Estate pinot noir BY-THE-GLASS PRICE: $23 My pinot noir choice may be uncharacteristic for a sommelier and operator of a French bistro. Instead of choosing a fantastic French Burgundy, I like to think a bit outside of the box. I chose the 2012 Pisoni Estate pinot noir from the Santa Lucia Highlands AVA, located in Monterey, CA. Rated at 96 points, this Burgundian-style pinot noir offers fl avors of creme de cassis, black raspberry fruit, big minerality, spring fl owers and forest fl oor. This versatile wine pairs with many foods on Maree Bistro's menu, yet my favorite suggested pairing is with our Cornish Game Hen dish. Chef Andy Dekle brines the bird for 24 hours, pan sears and roasts and serves it with ratatouille and an herb beurre blanc sauce. At Maree Bistro, we're able to promote accessibility by offering every wine on our wine list by the glass, with the help of the Coravin system. It allows customers who do not want to commit to a bottle or who want to drink a different caliber of wine than their dining companions, a choice. We love to feature wines that come from small producers and are not always easy to acquire. Our wine menu changes and shifts almost on a weekly basis. We sell this particular wine at $23 a glass and $92 a bottle—which on both ends is quite a steal!