Issue link: http://digital.copcomm.com/i/688647
80 { THE SOMM JOURNAL } JUNE/JULY 2016 Michele Fano, Sommelier at Bottega Napa Valley in Yountville, CA What was the last wine that really made an impression on you? I love interesting whites, and recently re-tasted the Simcic Teodor, a blend of Ribolla Gialla, Friulano and Pinot Gris. Beautifully full-bodied and aromatic, a great white to enjoy any time of year. We drink a lot of Chardonnay and Sauvignon Blanc, so it's nice to try something different. You have regional expertise on Italy, Spain & France. What is a favorite sub-region or out-of-the way wine producer from one of those countries? It's hard to pick just one, but I'd have to say Sicily is hot for me right now. I'm enjoying the Frappato by Arianna Occhipinti and the Cerasuolo di Vittoria by COS. I'll also never say no to a Côtes du Rhône by Château de Saint Cosme. Ed Manetta, Wine Director and Sommelier at Urban Kitchen Group in Newport Beach, CA What are some of your standout wine grapes at the moment and why? Drinking Alsatian whites always reminds me of why I got into wine, especially Pinot Gris and Gewurztraminer in all of its forms. Ramping up for the summer I've been on a bit of a buying spree of lesser-known Italian white grapes like Carricante, Catarratto and Pallagrello. Many are well made, inexpensive and very unique. Do you think there has been a shift in the way wine service is conducted or how wine is represented in restaurants? I have seen a shift from the stuffy somm to a more interactive one, ready to tell exciting background stories about the wines they pour. I enjoy seeing wine represented in restaurants as an integral part of the dining experience. And in terms of where it's from, any wine from anywhere is fair game as long as it's well-made and fairly priced. At our California-inspired Italian restaurants we have Slovenian Riesling alongside American multi-state red blends. Q: Q: Q: Q: PHOTO: JOSUE CASTRO Wendy Shoemaker, Wine Director at Marriott Marquis San Diego Marina in San Diego, CA Your background is in chemistry, how did you make the switch to wine? I became intrigued by wine when I was fin - ishing my undergrad in chemistry at CSULB. I loved the chemistry and science involved in winemaking. At the time I was working at the Disneyland Resort in Anaheim, and Master Sommelier Michael Jordan taught a course preparing for the Court of Masters Sommelier Introductory and Certified Exams. I took his course and sat both exams, one day after the other, passing both! I began to feel wine was subjective, so I left wine to get a Masters in Engineering at LMU. I dove back in while finish - ing my Master's thesis and recently passed my Advanced exam in July 2015. You've recently become a Chef & Sommelier Ambassador, what can you tell us about the role? I feel like it's the perfect combination of my sci - ence background and my passion for wine. I love bringing the science into why a certain shape of glass and material can affect the aromas of a wine. It seems like a match made in heaven! 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 featured@chefsroll.com. PHOTO COURTESY OF URBAN KITCHEN GROU PHOTO: CRAIG BISTRONG Q: Q: 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.