The SOMM Journal

February/March 2015

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{ SOMMjournal.com }  43 Peter Kasperski, Owner of Cowboy Ciao and Kazimierz World Wine Bar Local: Phoenix/ Scottsdale Southwest drinking culture in a nutshell: Escalating "Phoenix/Scottsdale has long been a melting pot for displaced wanderers and various nomads from literally everywhere but here. Consequently, we've been a sort of chain restaurant laboratory the past few decades. However, independents are finally making noise, particularly in the bar scene. Righteous mixol- ogy is happening all over town, and the vibrations from it are building almost daily." Brent Kroll, Wine Director for the Neighborhood Restaurant Group Local: Washington, D.C. Our capital's drinking culture in a nutshell: Evolving "Wine lists that sell solely on brand names are fading. Wine lists highlighting under- appreciated indigenous varietals/wines are trending. Right now I've been working a lot with Greek and southern Italian wine. I see those starting to trend in a big way. Especially Nerello Mascalese from Mt. Etna and Greek whites with saline characteristics." Dustin Wilson, Wine Director of Eleven Madison Park Local: New York City Big Apple drinking culture in a nutshell: Adventurous "California wine is certainly making a big comeback which is really great to see, but with the emphasis on restrained, more balance-driven winemaking. The trend of super-extracted, impact-driven wines— aka "point grabbers"—is certainly starting to fade out a bit. On the flip side, we have lots of guests drinking Riesling and Chablis, which is a great thing!" Nelson Daquip, Wine and Spirits Director at Canlis Local: Seattle Seattle drinking culture in a nutshell: Diverse "The PNW scene has definitely matured since the state got out of the liquor business and has opened the door to a new world of craft distillers. Along with an already established and growing market for microbrews, it's getting harder and harder to stay current. Barrel aged or batched cocktails are hardly new, but damn it's getting better and more refined and as people start figuring things out. The concept of private label wines has now been replaced with private label spirits." Rachael Lowe, Beverage Director at Spiaggia Local: Chicago Windy City drinking culture in a nutshell: Terroir-aware "Bitters and vermouths are a presence that I see overlapping seamlessly between the cocktail and the wine communities. There are so many sip- ping vermouths becom- ing more accessible, to be enjoyed over a couple of ice cubes garnished with a simple twist, as either an aperitif or digestif. For wine, there seems to be a gravitational pull toward smaller production, and a growing reverence for terroir and technique. I see the 'orange wine' trend fading a bit. Personally, I love many of these wines. I think they possess the palate of umami/je ne sais quoi characteristics that work so elegantly with so many different food types, but it still takes the right guest to sell them to." by Karen Moneymaker We tracked down some of the brightest somm talent in the States to get an idea of what drinking trends are happening in their respective regions and cities.

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