Issue link: http://digital.copcomm.com/i/326040
june 2014 / the tasting panel / 89 Trudy Thomas, Director of Beverage, Rosebud Restaurants Trudy Thomas made a pilgrimage to Napa Valley from home in the Bluegrass State, saw the view of the sun-splashed valley from Sterling Vineyards and her life was changed forever. Now, she oversees the lists of ten different Rosebud Restaurant properties. These started with Italian concepts, and these comprise most of the Rosebud group. But two steakhouses, along with the latest seafood-faring Joe Fish, round out the ever-expanding complement of restaurants. "I write our lists with the guests and food pairing in mind," she says, adding, "there is also balance, so we can include many well-known producers and some discovery wines, and varietals." Trudy's Tasting Notes on Murrieta's Well 2011 The Spur: Easy to drink, with soft tannins and palate-cleansing acidity. A great wine to have with a broad range of food, from fish to beef. Fun! Pairing Perfection: I would love to try this with our sausage and peppers, accompanied by gravy and housemade pasta. Joseph Davey, Corporate Beverage Manager, Eddie Merlot's From Midwestern roots in nearby Indiana, Joseph Davey cherishes the educational aspect of wine. Now entering his fifth year at Eddie Merlot's Chicago prop- erty, Davey "draws" on the inspiration from cartoonist (and restaurateur) Jim Davis, who gave Davey the chance to pursue his studies as a sommelier. Now, hav- ing traveled the great wine regions of the world, Davey has built a list that features 150 wines on a reserve list, plus a whopping 75 wines by the glass. "As a steakhouse, a big seller is obviously Napa Cab," he says. "But, I like to have a nice selection of other things, too!" Joseph's Tasting Notes on Wente Vineyards 2010 Reliz Creek Pinot Noir: Very subtle style, with a mix of dark cherry and shiitake mushroom on the palate. Very well balanced from the oak —a super, long finish, with earthy undertones. Pairing Perfection: I think the fruit and earth in this wine would be ideally paired with our cedar plank salmon. The sweet- ness in our barbecue sauce would bring out the wonderful fruit in this wine. Miranda Elliot, Beverage Director, Les Nomades For Miranda Elliot, going out to eat with her father and sister in her hometown of Chicago was what wove wine into her chosen career. "I loved the connection that's possible from sharing great food with people you love," Elliot says. "That, combined with my love for academia, memorizing wine regions, grapes and soil types was what piqued by interest — all the way back when I was server at a restaurant with a great wine list, right after college." "Wente Family Estates is the inventor of what we think of as American wine today," she says. "In my opinion, we tend to think of American wine by varietal. They were the first to bottle by varietal, so they are the sort of classic wine we seek out for our list." Miranda's Tasting Notes on Murrieta's Well 2012 The Whip: This wine has notes of yellow apple, yellow pear, acacia blossoms and orange blossoms. I also taste hibiscus, sage and lemon peel. Pairing Perfection: This would match nicely with our asparagus special, featuring white asparagus and an asparagus foam with Iberico ham, which would draw out the herbaceous aspect and match the texture. Brian Speh, Sommelier, III Forks Steakhouse "I always had a real interest in wine," says Brian Speh, who then exclaims: "But, when I tried a Baroli Barolo, it just exploded in my mouth!" Now in charge of III Forks, which has roots in Texas, Speh has made the wine list double the size of its non-Chicago properties. He likes adding past vintages to create verticals and adding rare wines, too. As for the Wente Vineyards wines, the key for Speh is their versatility. "All Wente wines fit into our categories," Speh says. "The Chardonnays work across the spectrum—buttery Chards and Chards that are less oaked and more approachable." Brian's Tasting Notes on Wente Vineyards 2012 Riva Ranch Chardonnay: Golden Delicious apples and tropical fruit, with medium body and a touch of cream. The oak is well integrated and the acidity is vibrant. Pairing Perfection: Sea bass crudo of the day. The full-flavored sea bass matched with the clean tropical fruit of the Chardonnay creates a natural balance. TP0614_072-101.indd 89 5/23/14 9:38 PM