Issue link: http://digital.copcomm.com/i/326040
june 2014 / the tasting panel / 87 Rachael Sophia Lowe, Wine Director, Naha and Brindille After completing a tour of duty under Chef Gordan Ramsay's Vesuvial glare and graduate school at NYU, Lowe came to Chicago to do the heavy enophilic lifting at the Trump Tower. Now, the more familial setting at Naha and Brindille suited Lowe's sensibilities, as do their emphasis on contemporary American cuisine and high-end Parisian fare, respectively. "The Wente Family Estates wines have always been delicious, and they've always had a presence on the Naha list," she says. "Their Cabernets and red blends do really well with the rusticity of our entrées." Rachael's Tasting Notes on The Nth Degree 2011 Chardonnay: Rich, with notes of vanilla, caramel and cashew. It has notes of ripe apple and pear and a touch of tropical fruit and lemon curd. Pairing Perfection: It would couple wonderfully with the scallops with hearts of palm, with vanilla, citrus and spices, grape- fruit, endive and mint that we serve. The vanilla and citrus elements of the wine would dance with the complexity of this dish! Charles Schneider, Sommelier, Benny's Chop House Charles Schneider once tended bar in Kansas City, with spirits and beer the staples of his craft. But as he moved through the city's culinary culture, wine became his beverage of choice. When he moved to Chicago, the destination was the resplendent Spiaggia for a few years before arriving at Benny's Chop House with an arsenal of knowledge accumu- lated through personal experience. "We're a steakhouse in a town that has plenty of them," Schneider says, "and we have to do the little things to separate ourselves. That means utilizing wine and winemakers who are trusted, and often that means going with small-production wines." "You can't have a real chard without having a producer that doesn't use the Wente Clone," he continues. "The winery is intertwined with the very best of California winemaking." Charles's tasting notes on Wente Vineyards 2011 Charles Wetmore Cabernet Sauvignon: Ripe, red plums, wild strawberry, pomegranate, red bell pepper and tarragon. Tannins are subtle, with great acidity—it paired well with the day's braised beef. Pairing Perfection: The wine would be perfect with the high-fat content of our natural rib eye. The subtle tannins would break down the (tissues) of the meat and promote good digestion. Mark Sabbe, Senior Sous Chef, Mercat a la Planxa Typically, achieving commercial success for more than two decades is an enviable accomplishment. But investing 26 years of his life in advertising eventually made Mark Sabbe "want to bang my head against a wall." Luckily, Sabbe avoided any self-inflicted injuries and went to culinary school before continuing his education as a sommelier. He is now Senior Sous Chef at Catalan-inspired Mercat, in the historic Renaissance Blackstone Chicago Hotel. "To me, a good meal is incomplete unless you're drinking wine," he declares. "I wanted to pursue sommelier studies because I knew once I got into a kitchen I'd be immersed. So I indulged in what I like to think of as my mistress, and that's wine." Mark's Tasting Notes on Wente Vineyards 2011 Small Lot GSM (Grenache, Syrah, Mourvedre): I really like the earthy clay on the nose, the pronounced red fruits on the palate and its spicy, peppery finish. Pairing Perfection: Lamb chops. Ours are grilled and served with romesco and olive escabeche. Because this is the most "Spanish" of all the wines we had at this tasting, this one would do best on my menu, especially with this rich, lamb dish. Rachael Sophia Lowe, Wine Director at Naha and Brindille and Arthur Hon, Beverage Director, Sepia. TP0614_072-101.indd 87 5/23/14 9:38 PM