Issue link: http://digital.copcomm.com/i/457084
{ SOMMjournal.com } 79 IN LOS ANGELES from Chef Walter Manzke and Sommelier Taylor Parsons at République FIRST Tasmanian Sea Trout Crudo Green apple gelée, jalapeño, yuzu granite, avocado, smoked sesame SECOND Grass-Fed Beef Tartare Tarragon aioli, pickled red onion, potato chips Nueske's Bacon Tarte à l'Alsacienne Caramelized onion, Gruyère THIRD Chef's Selection of Charcuterie Wood-oven pan drippings, olives, pickles, garnishes, baguette FOURTH Mary's Organic Rotisserie Chicken Shelling beans, black kale, mustard The Wines Sauvion 2013 Rosé d'Anjou "My favorite rosé of the lineup. Good acid, slightly sweet, beautiful aromas and lovely, soft texture and mouth feel. This wine possesses an all-around great balance." —Eduardo Bolaños, Sommelier at Terroni Château Soucherie 2013 "Cuvée L'Astrée," Rosé de Loire "Rose petal and dried cranberry on the nose with a bracing acidity that paired well with the sea trout crudo." —Lucian Fick, Wine Specialist at Whole Foods Market, Beverly Hills Marquis de Goulaine 2013 "La Roseraie" Rosé d'Anjou "This has depth, complexity and a long finish. Beautiful fresh red fruit—with a couple of grams of residual sugar—makes this a deeply balanced wine. This rosé brightens when paired with the charcuterie, and highlights the spices in the assortment of meats." —Dana Farner, Senior Wine Advisor at Soutirage Barré Frères 2012 "La Primaudière," Rosé de Loire "Silky mid-palate, white-spice finish, savory quality. A charming and lovely wine— with or without food—although paired with the sea trout and radishes, the dish brilliantly highlights the white pepper notes in this rosé." —Renee-Nicole Kubin, Larry Ellison's Malibu restaurant Famille Bougrier 2013 Rosé d'Anjou "Super rich mouthfeel, luscious and full—overripe cranberry and macerated strawberry—with great acid on the finish." —Mary Thompson, Sommelier & General Manager of Saint Martha Restaurant Domaine de Terrebrune 2013 "Chanteloup," Rosé de Loire "A beautiful, dark-colored rosé. Firm structure and tannin with notes of rhubarb and cranberry that are a perfect complement to the roast chicken." —Naureen Zaim, Sommelier at Smoke. Oil. Salt. Remy Pannier 2012 Rosé d'Anjou "Full of candied strawberries, raspberry, violet, a whiff of smoke, sandstone and some subtle tangerine. This wine is round with a touch of RS and a tartness that brings out a savory/ salty note on the finish." —Jeff Anderson, Beverage Director, Craft. Les Vignerons de la Noelle 2013 "Les Ligériens," Rosé d'Anjou "Crisp, fruit for- ward and well textured with just a touch of residual sugar. Perfect synergy pairing with the rotisserie chicken—the wine made the spices stand out and the mustard bolstered the finish of this rosé." —Brad Stewart, Assistant General Manager/ Sommelier at Riva Bella and Innovative Dining Group Wine Buyers' Tasting Notes The Food and Wine Pairings Château Soucherie 2013 "Cuvée L'Astrée," Rosé de Loire Barré Frères 2012 "La Primaudière," Rosé de Loire Marquis de Goulaine 2013 "La Roseraie," Rosé d'Anjou Sauvion 2013 Rosé d'Anjou Famille Bougrier 2013 Rosé d'Anjou Remy Pannier 2013 Rosé d'Anjou Les Vignerons de la Noelle 2013 "Les Ligériens," Rosé d'Anjou Domaine de Terrebrune 2013 "Chanteloup," Rosé de Loire PHOTOS: ADAM JAMES