Sommelier Valentina Moya: Pouilly-Fuissé, Deux Montille Soeur et Frere
July 22, 2010 by Derek Swanson
This week’s recommendation is courtesy of Valentina Moya, sommelier at The Village Pub in Woodside, CA. Valentina recommended the Pouilly-Fuissé from Maison Deux Montille as a match with the pan-seared diver scallop with parsley root mousseline and heirloom radish salad from Mark Sullivan’s kitchen. ”With that dish, I’d want something fresh, something to showcase the scallops. [...]
Spago’s Sommelier Christopher Miller: Le Vieux Donjon Châteaneuf-du-Pape
June 25, 2010 by Derek Swanson
This week’s pick comes from Chris Miller, sommelier at Spago Beverly Hills, Wolfgang Puck’s flagship restaurant. I asked Chris to recommend a wine to pair with the Caramelized “Natural” Veal Chop from the menu. Chris chose Le Vieux Donjon Châteaneuf-du-Pape for the dish, which is prepared with buttered english peas, confit bacon, young onions, [...]
Sommelier Richard Bill: Calandray Reserve, Cotes du Roussillon Villages 2006
June 10, 2010 by Derek Swanson
This week’s wine pick is from Richard Bill, sommelier at Vareli in New York City. Richard said of the Cotes du Roussillon Villages: “This wine is a result of the partnership of Jean-Luc Thunevin and the Caves Cooperative of Maury. Peppery Grenache, Spicy Syrah and Carignan make up the blend of this affordable, fruity and [...]
Bubbly Around the World
May 27, 2010 by Derek Swanson
Claude Thibaut is known as a Champagne Master, or more precisely, a master of the Methode Champenoise. He has made sparking wine on three continents and is currently producing a beautiful bubbly in Virginia from Chardonnay grapes. Recently, Claude collaborated with Zola Chef Bryan Moscatello to design a 6-course menu which highlighted all of the wines [...]
2005 Domaine Auguste Clape Saint-Peray, France
March 18, 2010 by Derek Swanson
Last week on his blog, Brooklynguy asked his readers which wine they would select from the wine list at Bleu Provence in Naples, Florida, if they had $100 to spend. Lots of people responded, and the choices were diverse. We couldn’t resist posing the challenge directly to the restaurant’s sommelier, Jacques Cariot. Msr. Cariot also [...]
