Issue link: http://digital.copcomm.com/i/581407
48 / the tasting panel / october 2015 SONOMA I n Sonoma County, the great restau- rants tell stories on both sides of the menu. At ZaZu Kitchen + Farm in Sebastopol, CA, the master of food and wine pairings is Brian Myers. Before taking over his dual role of wine buyer and general manager at ZaZu five years ago, Myers developed his palate while working at a number of esteemed San Francisco restaurants including Farallon, Boulevard and Greens in the 1990s, and later devel- oped the wine program at Osteria Stellina in Marin County. Today, the wine list at ZaZu is based on building relationships with local producers. The biggest focus is on Pinot Noir, the best-known varietal from the Sonoma Coast and Russian River Valley regions that circle the restaurant in Sebastopol. Brian says the close proximity to the Pacific Ocean also makes a difference in the wines he selects. "It's nice to be near the coast because the fruit doesn't ripen too much. So the alcohol isn't too high and the flavors aren't too big, but instead complement the fresh ingredients the restaurant is known for using." When asked his favorite new style of wine, Brian says he loves the new rosés. "For starters, there are more than ever before. So it's also nice to see people are trying to make legitimate rosés instead of making by-products through the saignée method. The best are making these beautiful, high acid and refeshing rosés of Pinot Noir, Grenache and other varieties from this area and California as a whole. I just can't get enough of them." Beyond wine, ZaZu is also known for its artisan cocktails. The master of the signature libations is Fred Johnson, who came over from The Girl & the Fig in Sonoma. The inspired cocktails are focused on using as many local ingre- dients as possible. Made with Black Pig Bacon Bourbon, maple and Madeira, The Black Pig Sour is one of the clas- sics. Another is the Spirited Negroni made with barrel-aged gin from the nearby Spirits Works Distillery, Campari and sweet vermouth. All are fun, flavorful, and lip smackin' good. Beverage Focus BRYAN MYERS, GM/WINE BUYER AT ZAZU KITCHEN + FARM by Christopher Sawyer / photo by Alexander Rubin WANT MORE ZAZU? Stay tuned for "In Pork We Trust," in the inaugural issue of our sister publication, The Clever Root, where we get up close and personal with the pigs and people at the farm-restaurant.