Issue link: http://digital.copcomm.com/i/723381
september 2016 / the tasting panel / 89 How many of the San Francisco classics are left? Tadich Grill, Alioto's, Sam's, The Old Clam House. Most of these are more on the casual side of things. Is House of Prime Rib more formal? Steven: To some extent, but we really consider ourselves more of a family affair. I started here when I was 17 and have been here ever since. Ryan, when did you begin here as Wine Director? Ryan Sathre: Just over two years ago. I began the full time management of the list a few months ago. My background is in Chicago where I worked at Shaw's and Gibson's. Wow, two more legends! It must be in the wine here! So, how many wines are there on the wine list? Ryan: There are just about 300. We have a philosophy to offer a large majority of wine labels that are well recog- nized. We believe that if we do that we can more effectively manage inventory and keep good stocks of wines that are selling well. You realize that makes you the "anti-sommelier" of most current wine lists. Although when I look around, I do see a number of multiple vintages of some of the worlds' finest Bordeaux and Burgundy. And there are many of California's greatest wines. Steven: California is our muse. We so loved the vintages of 2012, 2013 and 2014 that we created a special section on the wine list for Hundred Point Wines from California from those vintages. I'm sure that goes against the grain of most current wine lists. Ryan: We're here to sell wine that our customers want and enjoy. I'm sure that you will be just fine. Hey, I love maver- icks! How many dinners do you serve each evening? Steven: Well, last night it was 650. We do more on the weekends. Our focus is to make sure that we always have the wines on the list available to all customers. I'm noticing the Bordeaux list in particular. There are many vintages here of the most famous wines of the region. And there are some excellent values on the list. Watch out for the "cherry pickers" after they read this! I'm getting thirsty, how about a glass of wine? Steven and Ryan: If you're pouring, we're in! Outstanding. Here is a Burgundy that I just love, the Domaine Tollot-Beaut 2012 Chorey- lès-Beaune—one of my favorite wines for quality and value. Ryan: This is a real classic. It has the beautiful ruby color, that perfect Pinot Noir nose, excellent body and finish. Now this is indeed a wine for prime rib! What percentage of white wine versus red wine do you sell? Ryan: Well, from the wine list itself, I would say that 90 percent of the wines ordered are red. However, when you figure in the white wine by the glass, I would say that there is a consumption pattern of 80 percent red and 20 percent white. Taking into account sparkling and rosé may change that a small amount. Steven, what percentage of your diners are locals? Steven: We have a very small percentage of tourists; it's mostly locals. I would close by asking you both what you would like to change about the world of wine. But it sounds like you're already doing it! Fred Dame with Joe Betz, owner of San Francisco's House of Prime Rib. Domaine Tollot-Beaut 2012 Chorey-lès- Beaune.