Issue link: http://digital.copcomm.com/i/326040
88 / the tasting panel / june 2014 Patrick Hattin, General Manager, 676 Restaurant and Bar As the host restaurant for the entire lavish Wente Family Estates wine tasting luncheon, 676 Restaurant and Bar puts the emphasis on local fresh ingredients and works with regional farmers. Patrick Hatton says the restaurant's sensibilities dovetail nicely with the Wente Family Estates philosophy. "We take the same approach with beverage and food—we want to have relationships with local brewers, or like with this luncheon, we get to know the winemakers," Hattin says. "When Karl Wente speaks about his personal approach to his craft, and to life, it helps us tell the story of the wine we serve and enhances the overall experience for our guests." Patrick's Tasting Notes on Murrieta's Well 2012 The Whip: Light on its feet and fruit-forward with hint of canta- loupe. Great for warmer, alfresco dining. Pairing Perfection: Oysters on the half shell. I can see myself on the perfect Chicago summer day enjoying this wine and some oysters, while taking in the sights and sounds of the Magnificent Mile. Arthur Hon, Beverage Director, Sepia Restaurant A dedicated student of the ancient beverage, making constant strides through the Court of Master Sommeliers certification program, Arthur Hon of Sepia is also quick to credit those who have supported his ascent to the upper echelon of Chicago wine expertise. "Our wine program showcases wines from regions or producers that don't usually get much presentation in general markets," Hon says. "I like to broaden the experience of Sepia's guests—so they can enjoy wines that they might not have the opportunity to select at other restaurants or on their own. And the story of the Wente family, especially when it comes to the Wente Clone, fits perfectly with the 'classics' of my program." Arthur's Tasting Notes on Wente Vineyards 2011 Small Lot GSM (Grenache, Syrah, Mourvèdre): Blackberry and supple! This was really a well-rounded red that worked with all the luncheon dishes, without being too assertive. Bravo! Pairing Perfection: This would be best with our Wagyu bavette, oxtail, maitake, coffee braised potato and chimichurri. Jon McDaniel, Sommelier and Beverage Director, The Gage/Henri Jon McDaniel found that working for a company that threw huge parties at embassies opened up the whole world to him. Far from the stolid proceedings of Congressional sub-committees, McDaniel developed a love for the ancient beverage, whether it was serving the Kenyan ambassador or pouring wine for the Portuguese. He soon got into the wine business, both in retail and importation. Arriving in Chicago two years ago, he has built multiple wine programs, the latest at The Gage and Henri property. The former is a high-end tavern of sorts—Henri is the epitome of fine French dining. "I always try to create lists that are going to highlight the cuisine, because wine is an ingredient, just as salt or anything else," he says. Jon's Tasting Notes on Murrieta's Well 2012 The Whip: The nose has sweet, floral ripeness, and there are lovely notes of white flowers. On the palate, it finishes surprisingly drier than what shows on the nose. There is nice texture, but aromatics dominate. Pairing Perfection: This went with today's salmon course, because of the salty, sweet, smoky and rich aspects of the dish. At The Gage, it would pair with the oysters that feature a ponzu vinaigrette, which has a nice sweet- ness to add to the oysters' salty, briny aspects. The Whip would highlight and enhance those flavors. Trudy Thomas, Director of Beverage, Rosebud Restaurants; Patrick Hattin, General Manager, 676 Restaurant and Bar; and Bridget Epp, VP Sales, Central Division for Wente Family Estates. TP0614_072-101.indd 88 5/23/14 9:38 PM