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25
November/December 2016 •
Wine pros show regional loyalty by selecting
and serving local, terroir-driven wines
T
he "eat local" movement has taken root
over the past decade; now "drink local"
is catching up. Much of this is due to
craft beer and spirits, but with every
state in the U.S. now producing wine,
there are plenty of regional wine options as well.
While many guests expect a globally focused wine
list, peppering the list with a hearty selection of local
offerings shows forethought and pride about the
philosophy of "what grows together, goes together."
Wine directors and sommeliers from restaurants and
wine bars in six different American wine-growing
regions share their local wine picks.
By Kelly Magyarics
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Proof, Washington, D.C.
Wine director Joe Quinn's mission for the global wine program at this
96-seat, Mediterranean restaurant is to provide the best producers and
bottles from the world's great regions—including vineyards right in
Proof 's backyard. "Virginia is an exciting region that has dramatically
risen over the last handful of years," he says. "I want to spotlight wines
indicative of those qualitative leaps, as well as representing Virginia's
historic place in American wine production."
PHOTO:
©ISTOCK.COM/DRAGONIMAGES
Featured Wine Region: Virginia
Number of Wines on the Menu: 40 by the glass, 1,000 by the bottle
Number of Regional Wines on the Menu: 5 to 10