The SOMM Journal

April / May 2016

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{ SOMMjournal.com }  65 We've partnered with Chef's Roll & Somm's List, the global culinary and wine professional networks, to learn more about beverage experts from across the country. BRETTON LAMMI Wine Director at Mandarin Oriental, Las Vegas, NV You oversee a very diverse portfolio of restaurants at MGM Grand. What is the underlying philosophy that guides your wine program? The most important thing to consider is our guests' preferences in wine selections. Not all of our diners in the fine dining restaurants are big gam - ers or wine connoisseurs. A good portion of them are leisure travelers or convention guests that may not be as familiar with some of the more esoteric wine selections. Sure, we include some of those less sought-after wines on our lists, but we have to focus on what our guests are used to drinking wherever they come from. You will see some very familiar wines on the lists at Shibuya, Fiamma and Craftsteak; we have designed those lists with our diverse clientele in mind. The notable exception would be Joël Robuchon Restaurant. For many, this is a once-in-a-lifetime meal and the team of sommeliers are trusted to pair the wines with Chef Robuchon's menu more so than other venues. As a result, their wine list selections are noticeably diverse. What is the most rewarding thing about your profession? Relationships. Over the years, selling wine has helped me meet countless new friends, both professionally and personally. I still talk with guests that I introduced a special bottle to a decade ago, and can count some wine suppliers as my best friends. A number of servers I have trained over the years have been inspired to pursue the wine indus - try more in depth, and those relationships and their education con - tinue to foster today. I ev en met my wife because of her inter - est in wine! If you are a mixologist or wine professional interested in being featured here or want more information on Chef's Roll and Somm's List, please email jesse@tastingpanelmag.com. JOSUE CASTRO ZOE HANKINS Sommelier at La Toque, Napa CA What do you think is the most important element of a good wine list? It's fun when a guest allows you to intro- duce them to a wine they have never heard of, but also to work with a wine list that offers bottles within their price range. It's important to find something that pairs well with their entire meal, especially since we offer multi-course menus. Sometimes it's as simple as discovering that they only drink red wine, and with a list as extensive as ours, I essentially have access to the world of wine, including a multitude of rare and col - lectable bottles, which is very helpful when someone is celebrating a special occasion. Being in Napa, do most custom- ers order local? How much of y our wine list is from further afield? A good portion of our customers opt for the wine pairing, which features beverages from the entire world. We were recently pouring a wine from Lebanon, Château Musar, with a veal and black truffle dish, and are currently pairing saké with tuna belly on our Chef 's Table menu of nine courses. But with nearly 15 pages of Napa Valley Cabernet Sauvignon, it is hard to ignore that we carry many local wines, which consistently grab the attention of our guests. Q: Q: Q: Q: be Joël Robuchon Restaurant. For many, this is a once-in-a-lifetime meal and the team of sommeliers are trusted to pair the wines with Chef Robuchon's menu more so than other venues. As a result, their wine list selections are noticeably diverse. What is the most rewarding thing about your profession? Relationships. Over the years, selling wine has helped me meet countless new friends, both professionally and personally. I still talk with guests that I introduced a special bottle to a decade ago, and can count some wine suppliers as my best friends. A number of servers I have trained over the years have been inspired to pursue the wine indus try more in depth, and those relationships and their education con tinue to foster today. I ev en met my wife because of her inter est in wine Q: BEN GARCIA PHOTOGRAPHY

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