The SOMM Journal

October/November 2014

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Page 103 of 120

{ }  103 COME THE HOLIDAYS, OUT COME THE USUAL SUSPECTS FOR WINE. Whether it's a matter of tradition or training, we all know what customers will gravi- tate towards: a benign Merlot or Sauvignon Blanc—something safe and that won't alienate at a large dinner. But what if you could get the decision maker to throw over Merlot for a spicy blend? Or swap out the Sauvignon for Soave? This was a question I posed in our call for submissions for a Quaff Report exploring alternatives to the tried and true, as well as some new takes on old favorites. For this task, team captain Mike Madrigale, Head Sommelier at Bar Boulud and Boulud Sud, recruited four sommeliers from Manhattan's top tier. Eric Hastings, Chief Sommelier at Jean-Georges; Jeff Kellogg, Wine Director at Maialino; Juliette Pope, Beverage Director at Gramercy Tavern; and Grant Reynolds, Wine Director at Charlie Bird, gave 17 wines the once over, evaluating them for quality and suitability for the holiday table. Vetted from 66 bottles, the final selection considered a variety of wine styles as well as potential aperitifs or food pairings: turkey and all the trimmings, of course, but also brisket and roasts. Team Captain Mike Madrigale, Head Sommelier at Bar Boulud and Boulud Sud. OUR NYC PANEL'S TAKE ON A WIDE RANGE OF POSSIBLE POURS by Lana Bortolot / photos by Doug Young team captain: Mike Madrigale Wines for the Holiday Table

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