The Tasting Panel magazine

July 2013

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OUR D.C. AREA GUESTS Jordi Paronella Brent Kroll Sommelier, Jaleo Sommelier and Wine Director, Neighborhood Restaurant Group Jordi Paronella works in an arena where Spain reigns in food and in wine: Think Food Group's Jaleo restaurant. "Ribera del Duero offers classic and new-style interpretations of Tempranillo, he noted. " Brent Kroll oversees the wine programs at the eleven venues run by the Neighborhood Restaurant Group. He had the opportunity to visit Ribera del Duero last summer, and believes the region's wines are well-suited to a new world palate. "From table wines to high end bottles, Ribera del Duero wines are consistently good. " Vickie Reh Elli Benchinol chef/writer/sommelier Sommelier, Decanter at the St. Regis Hotel Formerly Wine Director at D.C.'s Buck's Fishing & Camping, Reh is a world traveler who's started on her first wine and food– focused book. "I plan to come back soon as a wine buyer and sommelier, she explains. " "I've always admired the food-pairing abilities of Ribera del Duero wines—and it's a must on a well-planned list. " Elli Benchinol is Sommelier for the new Mediterranean-influenced restaurant Decanter at the St. Regis Hotel (formerly Alain Ducasse restaurant Adour.) Ribera del Duero wines are fitting for Decanter's culinary focus, which leans towards Spain, Turkey, Italy and southern France. Benchinol traveled to Ribera del Duero last September and believes "these wines offer lots of quality for little money. " Doranne Hughes Matthew Carroll Regional VP, Ruth's Hospitality Group Beverage Director, Brabo/The Tasting Room/The Butcher's Block Overseeing eight restaurants in the D.C. area, Doranne Hughes is enthusiastic when it comes to keeping up with the vast array of wines that Ruth's Chris Steak House offers regionally and nationally. She and her local group work with Helen Mackey's core list but have the freedom to fill out the wines that fit their specific part of the country. "Helen has taken a classic beverage program and given it a modern spin. " Heading up the wine programs at Chef Robert Wiedmaier's trio of adjoining venues in Old Town Alexandria, Matthew Carroll says Ribera del Duero wines possess the characteristics American wine drinkers crave. "They are food friendly, big and dense, and their tannins and acidity give them great ageability and cellaring potential. " Meredith Bearov David Hale consulting sommelier General Manager and Wine Director, Central Michel Richard Meredith Bearov has worked all three tiers, from distributor to supplier to on-premise sommelier. She now consults on cellar planning and educates about wine for private events in the D.C. and Virginia area. "Most customers start by asking for California Cabernets, she points out. "I begin describ" ing opulent, big juicy reds with blackberry and spice . . . and then I surprise my customers when I tell them it's a Tempranillo from Ribera del Duero!" The Wine Director for Chef Michel Richard's Washington, D.C. bistro believes there is a mistaken tendency among consumers to group Ribera del Duero's wines with those from Rioja. "They are so different, Hale says. " "Ribera wines are powerful, and much more like those from the Rhône. They also show typicity for the region, rather than playing to an international style. " Dany Abi-Najm and Grace Shea Brian Zipin President/Beverage Manager and Co-Owners, Lebanese Taverna Group The General Manager for DGS Delicatessen, a modern Jewish deli in Dupont Circle that actually boasts an ambitious wine and cocktail program, says that Ribera del Duero wines are powerful, and match up well with the American wine drinker's palate. "Given the region's relationship with Tempranillo, the wines of Ribera should easily find their way onto restaurant wine lists that celebrate bold flavors. " Owners of six full-service restaurants, one retail food shop and four quick-service cafés, brother and sister Dany Abi-Najm and Grace Shea have a lot on their plate. "Wine was not a big part of our [Lebanese] culture when we first started in 1979, explains Grace, but now " it has become a big part of who we are. " General Manager, DGS Delicatessen july 2013  /  the tasting panel  /  53 TP0713_034-65.indd 53 6/24/13 5:40 PM

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