The Tasting Panel magazine

September 2014

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138  /  the tasting panel  /  september 2014 Riann Nel, Peter Van Etten and Fabien Jacob. Brian Phillips, Scott Ota, Dan Fitzgerald and Chris Tosch. Paul Ozbirn, Lexey Johnson, Sadao Nelson and Paula Rester. PAUL OZBIRN Beverage Director, Chavez, Austin Chavez is bright and airy, with floor-to-ceiling windows showing off the restaurant's prime real estate location on downtown's Lady Bird Lake. The space is iconic Austin, but Beverage Director Paul Ozbirn says the views are just the beginning. "We chose a style of Southwestern food just for Austin. It's approachable and the flavors are complementary with our local tastes." Because Chavez is a unique space, Ozbirn feels the wines should be equally unique. "There is great emphasis at Chavez on how our wines balance our food. My involvement is to make sure that there is an identity and philosophy to the wine list," he says. "I think these events show how wines fit so well into a sense of community." Wente Vineyards 2012 Riva Ranch Chardonnay Paul's Notes: This wine has a lot going on tex- turally! A rich oak profile is smoothed and balanced out by bright acidity and a long round mouthfeel. Paul's Pairings: I would pair this wine with our blade steak al pastor; I think the weight and acidity of this Chardonnay allows it to stand up to the richness of the meat, while the radish garnish pulls out a green, cut herb quality in the wine. PETER VAN ETTEN Bar Manager/Assistant General Manager, Salty Sow, Austin Open for a little over two years, Salty Sow is an American gastropub, specializing in head-to-tail, home-style meals. The menu revolves around pork, naturally, but includes blackened red fish, chicken thighs, beef shoulder and duck breast. Along with local beers and artisanal cocktails, there's a carefully crafted wine list with many selections coming from the American West Coast. "Show up and learn something" is Peter Van Etten's basic philosophy for attending such professional gatherings. "I do a lot of research and development for the restaurant. I like to taste new products and see what else we can bring on board." When it comes to gauging food and wine, Van Etten is just as straight- forward: "Honestly, how else can you do it? You taste the wine and you pick the dish. I think that's the way good wine and food pairings are made. You start with the wine." The Nth Degree 2012 Chardonnay Peter's Notes: Lightly toasted and creamy, with a tropical nose that gives way to wine that is well-balanced and bright on the palate. Peter's Pairings: This wine is a no-brainer pairing with the oyster taquitos. Together, the wine accentuates the toastiness of the corn tortillas and the slight smokiness of the oysters, while the dish brings out a hint of cut green herbs in the Chardonnay. I would love to taste this wine with the salmon pastrami we serve at the Salty Sow; the brightness of this Chardonnay would be a perfect contrast to the mustard-dill crème fraîche on the dish.

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