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120 / the tasting panel / april 2016 items. Ray's and Stark Bar, part of the Patina Restaurant Group, is an awesome spot for basking in the Angeleno sun and soaking up the culture of the Los Angeles County Museum of Art. Chef Fernando pairs his tuna tartare and his bianca pizza with the Anna de Codorníu Rosé. Says Chef Fernando, "From a wine stand point, the tuna tartare is a light appetizer that pairs well with the Anna sparkling wine. The Anna sparkling wine is dry with fruity notes of red berries, whereas the tuna tartar is light with a hint of saltines. The result is a beauti- ful contrast on your palate. The pizza, on the other hand, brings a little sweetness because of the saba—caramelized, reduced 'grape must' from Italy. The sparkling wine is dry and has a beautiful acidity which breaks through the richness of the pizza, making your palate ready for the next bite." General Manager & Executive Sommelier Stefan Jüling says, "The Anna de Codorníu Sparkling Wine Rosé is very well made. With two-thirds Pinot Noir and one-third Chardonnay, it brings a beautiful balance on the palate. It is a perfect companion for every restaurant visit. And from a business standpoint, the price is very good as well." Now, on the heels of Annas' success, and given the fact that sweet wines are trending worldwide among Millennials, comes Dulce Anna, which is essentially the Reserve—the same blend with a sweeter dosage, resulting in 50 grams per liter of residual sugar. Even with a higher RS, the Dulce still remains fresh, but rounder and smoother in texture. The Dulce perhaps offers even more versatility than its fellow Annas, as there exists a great potential of using it in cocktails or even on the rocks. By itself, however, Jüling of Ray's and Stark Bar says, "In this market and with this price point, there is defi- nitely a demand. The Dulce is something you don't see often and we can certainly imagine it as a wonderful dessert pairing." And Mary Thompson of the Line Hotel tells us, "At Commissary, the Dulce would be a beautiful way to end the meal." Anna de Codorníuis imported by the Avenía. Fernando Darin, Executive Chef for Ray's and Stark Bar, LACMA. General Manager & Executive Sommelier of Ray's and Stark Bar Stefan Jüling pours the Anna de Codorníu Rosé. Pizza Bianca with sottocenere cheese, robiolina cheese, saba syrup and sage with the Anna de Codorníu Rosé. Introducing the Dulce Anna!