The Tasting Panel magazine

January 2014

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Page 57 of 108

THE MENU With six courses of fantastic food for our somms, we presented the group with the challenge to blind taste one or two wines with each course. As guesses flew across the table, our guests enjoyed these well-thought-out pairings. THE RSVP LIST It was truly a viniferous meeting of the minds, with our guest list filled with some of L.A.'s top movers and shakers. Take a look at our VIPs in attendance: Jeff Anderson, Sommelier at Nikita Restaurant; Peter Estrada, Restaurant and Bar Manager, Sommelier, Hotel Bel-Air; Renee-Nicole Kubin, Wine Director, Nikita Restaurant; Daniel Farr, Sommelier, The Eveleigh. Champagne Course The only wines of the day not tasted blind, Louis Roederer Brut Vintage 2007 and Roederer Cristal 2005 were paired with a house-smoked salmon blini, topped with crème fraiche. The Somms Say: "Cristal is so refined and pure, and it really lifts the crème fraîche to let the salmon shine. Together, it even brings out the yeast in the Cristal, even though it is non-malolactic. At The Eveleigh, I'd pair the Cristal with a similar dish: our salmon tartare, which is rich and creamy and just great with bubbly."—Daniel Farr "The 2007 Louis Roederer is beautiful, with its fine brioche notes. What a way to start a Tuesday! At Hakkasan, I would pair this with the scallop shumai, which would not be overpowered by the wine. It would enhance the lighter notes, especially the salmon roe." —Jared Hooper Dana Farner, Sommelier at Wolfgang Puck's CUT; Rob Harpest, Sommelier, Bouchon Beverly Hills. january 2014  /  the tasting panel  /  57 TP0114_034-65.indd 57 12/19/13 9:28 PM

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