Issue link: http://digital.copcomm.com/i/326040
86 / the tasting panel / june 2014 Jennifer Schmitt, Sommelier, Everest; Charles Schneider, Sommelier, Benny's Chop House; Brandt Lens CS, Manager, Mastro's; and Brian Speh, Sommelier, III Forks. Jennifer Schmitt, Sommelier, Everest Toiling in restaurants as a teenager in Spokane, WA, Jennifer Schmitt found that heartfelt discussions and meaningful sips with her father led to a career in wine. Arriving in Chicago a year and a half ago, she became Sommelier at Alsace-influenced Everest, a restaurant created by the iconic Chef Jean Joho. "Alsace is the heart and soul of the cuisine and the wine list," she says. "But, it's very balanced; our wines are all about history and great stories. The Wente Family Estates wines fit right into that and correlate with the great European tradition." Jennifer's Tasting Notes on Wente Vineyards 2011 The Nth Degree Chardonnay: Balanced, with fresh yellow apple, fig and white peach. Stony minerality and bright acidity—it is a food-driven style. Pairing Perfection: Today's roasted beet salad, with its pistachio butter and arugula, had an earthy nature, and this wine brought it out. At Everest, it would pair with filet of sole meunière, pomme mousseline, with petite capers. It's a New World approach to a French classic. Accordingly, this wine complements the richness of the dish, and the beautiful acidity adds a lightening aspect to it. Kevin Bratt, Concept Wine Director, Joe's Seafood, Prime Steak & Stone Crab Kevin Bratt's study of craft beer spurred an interest in the greater beverage industry, and wine emerged as the favorite, so when Joe's Seafood, Prime Steak & Stone Crab opened in Chicago in 2001, Bratt came aboard to provide wine expertise and leadership to a restaurant that added a steak component to straightforward-yet- exquisite American cooking. "It's fun for me to find the purest product—whether it's fresh fish, Prime steaks or stone crab–and express the simplicity of minimal kitchen intervention," Bratt says. "Great wines have minimal winemaking intervention. Joe's and Wente Family Estates share a similar long his- tory, and each delivers quality very consistently." Kevin's Tasting Notes on Wente Vineyards 2011 Small Lot GSM (Grenache/Syrah Mourvèdre): Rich flavors on the palate. Bright berry notes—it's simply delicious. Pairing Perfection: There is such a perfect level of fruit in the wine, and it pairs with diverse levels of flavor in a dish such as our salmon au poivre. Brandt Lens, CS, Manager, Mastro's Steakhouse Certified Sommelier Brandt Lens has always approached hospitality with gusto, and after a sojourn in the desert Southwest of Arizona, he returned to Chicago nearly four years ago for the opening of Mastro's Steakhouse. This is a challenge in a city with an established reputation for this culinary genre. "Even though we have steakhouse fare, we're not your grandfather's steakhouse, " he explains. "It's a more cosmopolitan atmosphere; we feature live entertainment, and we're innovative with recipes outside of steak. We're not just trendy, either. We know there's a place for tradition. I like to pair wines a bit differ- ently, though—to try fun things that might be outside the guest's comfort zone of steak and Cabernet." Brandt's Tasting Notes on Murrieta's Well 2011 The Spur: This wine has a nice, peppery spice component and well-integrated tannin structure. The fruit shows through quite nicely." Pairing Perfection: It was a great pairing with today's braised beef entrée. At Mastro's, I would pair this with the double-cut pork chop. The spice, pepper and overall balance work with the pork without being overbearing. Braised beef, served atop a root vegetable mash and tamarind jus. Mark Sabbe, Senior Sous Chef at Mercat a la Planxa and Kevin Bratt, Concept Wine Director at Joe's Seafood & Prime Steakhouse. TP0614_072-101.indd 86 5/23/14 9:38 PM