Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.
Issue link: http://read.dmtmag.com/i/737871
www.cheersonline.com 27 October 2016 • www.cheersonline.com 27 October 2016 • WHO: Lance Reed WHAT: Wine director WHERE: BOA Steakhouse Sunset in Los Angeles (part of Innovative Dining Group) PINOT PICK: Inception pinot noir BY-THE-GLASS PRICE: $19 Here at BOA we think pinot noir is a wonderful red wine to pair with food. The varietal's versatility lets it cover a wide range of dishes from fi sh to pasta and meats. Furthermore, its combination of fruit and acidity makes it a great companion to many foods. One wine we proudly offer on our by the glass list is the Inception pinot noir from Santa Barbara county for $19. The wine has bright red fruit, silky berries, some earthiness and a little spice in the fi nish. The elegance of its bright cherry and slightly smoky fruit matches well with BOA's Faroe Island Natural Salmon, roasted on a cedar plank. The pinot's subtle earthiness and balanced acidity pairs well with Colorado Lamb T-Bones grilled then fi nished under the broiler. The combination of these fl avors makes it a perfect partner to our Center Cut Filet Mignon. The dish is marinated in herbed extra virgin olive oil, seasoned with salt and pepper, then again grilled/fi nished under the broiler and topped with herb butter. The Inception pinot noir is also just a wonderful glass of wine to enjoy all by itself on a lovely fall evening. WHO: Mitchell Malnati WHAT: Wine and beverage director WHERE: Fig & Olive, with four locations in New York, two in California, one each in Chicago and Washington D.C. PINOT PICK: Walt "La Brisa" BY-THE-GLASS PRICE: $19 My favorite pinot noir that we serve by the glass is the Walt "La Brisa" pinot noir from Sonoma. It is made by Kathryn Walt, the proprietor of both Hall and Walt wines—both of which are consistently well made and delicious. As far as a food pairing, there are two very different items that I like to have with this wine. The fi rst is the Beef Tartar: The balance of red fruit and minerality from the wine balances with the texture and fl avor beautifully. The second dish that I enjoy pairing with this wine is our Tajine. This dish has a robust spice blend, and the subtle earthy and spice notes of cardamom from the wine compliment the dish very nicely. Perfect PINOTS by the glass