The SOMM Journal

February / March 2018

Issue link: http://digital.copcomm.com/i/935769

Contents of this Issue

Navigation

Page 32 of 92

32 { THE SOMM JOURNAL } FEBRUARY/MARCH 2018 We've partnered with Chef's Roll and 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. PHOTO: MICHAL VENERA Jen Pelka Owner of The Riddler, San Francisco, CA The Riddler's menu contains more than 100 Champagnes. What specifically did you look for when assembling it? Like any wine list, we like to have a representation of the best producers across specific categories. Amongst Champagne, we focus on the best names in grower/producers and benchmark houses, as well as vintage variation, regional variation, and stylistic variation. I place a big focus on price points that are accessible to everyone, so we have beautiful selections from our favorite sparkling wine–growing regions outside of Champagne. What is your current favorite Champagne and snack/food pairing? I'm all about the high/low, and I like richer foods to pair with. I typically go for things like French fries and Champagne or caviar with potato chips. At The Riddler, we're well-known for our tater tot waffles— literally, tater tots that we press in a waffle iron and top with decadent toppings like smoked salmon and caviar or prosciutto with grainy mustard, crème fraiche, and cornichons. What inspired you to open a Champagne- centric bar? I've always wanted to open a Champagne bar—I love that it turns any evening into a true celebration. When I found this particular space, a tiny window- lined corner café that dates back to the late 1800s with a gorgeous wooden back bar, I knew it would be the perfect spot. Q: Q: Q: Peter Heitz Winemaker at Turnbull Wine Cellars, Oakville, CA Turnbull has been producing wine for more than 35 years. How do you pay homage to a consistent quality of production while still evolving year after year? Turnbull Wine Cellars is blessed with a fantastic quiver of estate vineyards, each of which displays unique and fascinating terroir. As winemaker, my task is to convey the result of how we farm each vintage into the bottle. Our evolution is the result of accumulating additional seasons of knowledge and being able to harness this memory as each new season unfolds. When you're evaluating the blending process for your wines, which aspects of Turnbull's winemaking style do you keep in mind? Our "style" is simply to capture the place and time. As I taste fruit, fermen - ters, young barrels, or matured wine lots, I'm always looking for the wines that transport me back amongst the vines. If I can capture that spirit in our blends, we have succeeded. Has there been a notable winemaker, vineyard, bottle of wine, and/or experience that has inspired you throughout your career? As a fourth-generation Napa Valley winegrower, I'm inspired by my forbear - ers. Their fortitude and love of this blessed place led me to the joy I have today in continuing this tradition. The first wine that I can say sparked my fascination was the 1991 Dominus; at the time, I had not yet understood that wine can excite the heart and not just the senses. PHOTO: KASSIE BORRESON Q: Q: Q:

Articles in this issue

Links on this page

Archives of this issue

view archives of The SOMM Journal - February / March 2018