Issue link: http://digital.copcomm.com/i/188061
Cyril Frechier, Wine Director, Marché Bistro Wine Bar and Café Campagne, Seattle I n the heart of Pike Place Market, Cyril Frechier manages two wine-centric venues. Marché's 50 wines-by-the-glass list changes weekly, and thanks to an Enomatic, fast-moving wines are kept fresh and the array of global selections range from $5 to $34 a pour. "Our Café is a traditional French brasserie," explains Frechier, who keeps the wine list closely associated with the fare. "We cover classic Burgundy to the foothill of the Alps with Vin de Savoie. An educator at South Seattle Community College, Frechier also teaches wine sensory evaluation classes, and is diplomaed by the Wine & Spirits Education Trust. Cyril's Tasting Notes on Wente Vineyards 2010 Reliz Creek Pinot Noir Arroyo Seco: "Ruby black , with medium-plus intensity and savory Pinot aromas; cherry, beets, button mushroom, with elegant oak and cedar. Supple, creamy, round style with balanced acid and polished tannins. Very pretty texture." Cyril Frechier. Perfectly Paired: "This wine is a perfect texture match for the black cod and zucchini. The creamy texture of the fish is bracketed by Pinot, and the fresh acidity and vibrant fruit make this a super match." Anne Magoon, Operations Director, McCracken Tough (Spur, Tavern Law, Needle and Thread and The Coterie Room), O verseeing four distinct wine and spirits programs proves a challenging task for Anne Magoon, but delegation and a crack team of sommeliers, servers, chefs and mixologists, help pull it all together. "The common thread of our chef-driven restaurants and lounges is procuring a local, esoteric approach to food and drink," Magoon point out. Growing up in Connecticut, she lived among a hospitality industry family but strayed from that path and headed to Seattle to work for Nike. "But I got laid off," admits Magoon, who veered back towards the legacy of the restaurant biz, becoming a pastry chef. "I hooked up with Chefs Brian McCracken and Dana Tough, who hired me as a server while I was studying for my sommelier certification. That connection subsequently led me to grow all their restaurants." Anne's Tasting Notes on entwine 2011 Pinot Grigio, California: "Sweet and floral with notes of Minneola and tangerine citrus; nice acid that cuts through fat." Anne Magoon is photo-bombed by Wente Vineyards' Fifth Generation Winemaker Karl Wente. Perfectly Paired: "This wine pairs well with all of today's dishes! This is by the far most versatile, most interesting and unexpected white. At the Old Sage, we do a torchon of foie gras with peach and pine tips that taste exactly like tangerines. It's a rich dish served with a salty pumpernickel, and this wine would just cut through all of that richness so nicely." 98 / the tasting panel / october 2013 TP1013_066-107.indd 98 9/23/13 10:36 PM