Issue link: http://digital.copcomm.com/i/807384
34 / the tasting panel / april 2017 MATT HUNTER "Booze Enchanter" at Rustic Root in San Diego, CA What are some trends we should expect to see in the upcoming year (e.g. cocktails, beers, garnishes, bar atmosphere, etc.)? There are a lot of savory-profile drinks coming out lately. A mashup of cuisine and mixology, which is fascinating and very fun. I think there will be even more vegetable- and herbal-forward cocktails coming out as the bar scene gets more comfortable and the pressure rises to come up with new flavors for their clientele. What's your ideal cocktail and atmosphere mashup? I'm a huge fan of high-volume craft bartending and bars. That's the ultimate test for any barman/barwoman. Sure, some people can sling Redbull Vodkas and Gin & Tonics all night, while others create a nuanced, 50-ingredient drink that blows your mind. But can they make the mind- blowing drinks fast and accurate enough to keep the party rocking in a slammed bar? That's the true test. 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. 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. ERIK DELANOY Bartender at The VNYL in New York, NY How would you define your cocktail style? In terms of flavors and cocktail composition, I strive for simplicity and balance. I learned the hard way that less is more, and to create a complex, nuanced cocktail, utilizing carefully chosen ingredients prepared in a mindful manner is far more important than splitting your spirit base 12 ways. When it comes to presentation, I really admire the physical technique of Japanese bartenders, who focus on efficiency of movement, sincere hospitality and attention to detail. What tip do you have when choosing a cocktail at a new bar? Depending on my mood, I'll often stick with something tried and true, like a classic. But if I see a strange or interesting combination of ingredients, I just need to try it! Never be afraid to chat up the bartender and see what they recommend! PHOTO: SERGEY KOLIVAYKO/FIELD GUIDE FERNANDO GAXIOLA Founder/Owner of Baja Wine + Food in San Diego, CA What has been the most surprising/inter- esting/memorable bottle of wine you have had the pleasure of tasting? La Llave del Tiempo 1994 by Torres Alegre, a 100 percent Sauvignon Blanc aged in new French oak for 11 years and aged in the bottle for 11 years. We invited winemaker and Ph.D. in enol- ogy, Victor Torres Alegre, to conduct a guided tasting. The bottle sells for $1,000 and they only produced 214 of them. At the end of the tasting, after two hours, the wine evolved so incredibly well that in a blind tasting I would probably have said it was Cognac. Amazing! What are some Mexican wine regions that are up-and-coming and currently on your radar? The state of Chihuahua is going to emerge as a decent wine region in Mexico. However, most of the growth is happening in Baja California, especially in Valle de Ojos Negros. PHOTO: JOSUE CASTRO