The Tasting Panel magazine

January / February 2017

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22  /  the tasting panel  /  january/february 2017 Fred Dame: Dominique, I dined here a few months ago and was incredibly impressed with the cuisine. I know that you work with the Chef on the daily pairings, but what is the most popular varietal you sell? Dominique Henderson: Pinot Noir is king here. It's the first thing most of our guests ask for. The fun part is finding guests an alternative to that wine in other grapes and regions. How often does the menu change? Every day! Chef and the sous travel to separate markets and select the freshest ingredients, then return to create the menu of the day. We keep that same philosophy when writing the wine list. We favor small producers and are very much behind organic and natural wines. Now that must keep you busy! I am guessing that you are only buying limited amounts of inventory to keep up with the changes? BEHIND THE SCENES WITH FRED DAME, MS A Conversation with Dominique Henderson WINE DIRECTOR, RICH TABLE, SAN FRANCISCO but what is the most popular varietal you sell? Dominique Henderson: Pinot Noir is king here. It's the first thing most of our guests ask for. The fun part is finding guests an alternative to that wine in other grapes and regions. ingredients, then return to create the menu of the day. We keep that same philosophy when writing the wine list. We favor small producers and are very much behind organic and natural wines. Fred Dame, MS, VP/ Prestige Accounts for American Wine & Spirits (a division of Southern Glazer's of CA), with Dominique Henderson, Wine Director of Rich Table, located in San Francisco. photos by Boris Zharkov

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