The Tasting Panel magazine

Greg McGehee D hotel's beverage program would certainly be a dream job for many, considering it is one of the only North American resorts to hold both the Mobil Five Star and AAA Five Diamond awards in 2011. That duty belongs to Greg McGehee, who works with renowned chef Walter Bundy to make sure the wines and cocktails meet the food's stellar quality. The main res- taurant, Lemaire, is Richmond's number-one fi ne- dining establishment, McGehee says, but the most consistent guests are travelers, including celebrities Beverage Director The Jeff erson Hotel, Richmond, VA ivine luxury. That's the best way to describe The Jefferson Hotel in Richmond, Virginia, a sophisticated 100-year-old-plus hotel packed with history. As you walk into the ornate lobby, with polished marble fl oorings and towering mural ceilings, a powerful statue of Thomas Jefferson gazes into the hotel's beautiful warm colors, thick marble pillars and French-style molding. To manage the THE 1 2 5 German beer, especially Weihenstephaner. 3 My favorite bourbon: Pappy Van Winkle 23 Year Old 4 5 Country ham. The Nebbiolo grape. LIST Greg McGehee's Top Five Faves Knowledgeable staff. Greg McGehee's Top Five Pet Peeves 1 Over-complicated cocktails. I'm all for liquor gastronomy, but does a cocktail really need more than ten ingredients? 2 3 Thomas Jeff erson keeps an eye on Beverage Director Greg McGehee in the lobby of The Jeff erson Hotel in Richmond, VA. Anthony Hopkins, Jude Law and former presidents. He meets their expectations with a standing classic cocktail menu and a seasonal cocktail list that boasts local ingredients. McGehee's wine list is not your typical Southern wine menu. Rather than a list of mostly California Cabernets and Chardonnays, McGehee packs Old World gems alongside barely known Virginia wines. His prices per bottle range from $21 for a Broadbent Selections Vinho Verde from Portugal to $315 for the 2005 Château Pichon- Longueville. Wine accounts for 20 to 30 percent of the restaurant's total sales, he says. "People come here for the best," says McGehee, who graduated with a bachelor's degree in hospitality management from Virginia Tech University. "We try to use as much of the local ingredients as possible in our food and cocktails." As for wine, he places a lot of effort in his by-the-glass program, giving diners quality value wine options that can pair with anything on the menu. He's especially hot on the Volver Tempranillo from Spain's La Mancha D.O. "We really do changing to the menu based on the season," he says. "We become more red-heavy as it gets colder, because that's what people want." —Fred Minnick 126 / the tasting panel / january/february 2012 Our series continues, thanks to Funkin fresh fruit purées, a brand that supports the integrity of the Food and Beverage people in our industry. 4 Bacon cocktails. A dirty bar. I hate seeing spots on glasses. Music being too loud. Loud music is fi ne in a dive bar, but not in a fi ne-dining establishment. 5 Reds being served too hot and whites being served too cold. " 5 " PHOTO: FRED MINNICK Taking Inventory with. . .

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