Issue link: https://digital.copcomm.com/i/113109
Friends and colleagues meet up at the SACC Tasting Room: (left to right) Arik Torren, co-founder of Fidencio Mezcal, Esteban Ordo��ez, National Brand Ambassador of Don Q Rum, and Fred Antonacci, Brand Rep for Ilegal Mezcal. Best jobs in the world: The smiles on the faces of Sly Cosmopoulos (left), Corporate Mixologist for Republic National Distributing, and Cat Miltenberger, Corporate Mixologist for Glazer���s Wholesale Distributors, say it all. Crowds pack the Ballroom of Austin���s historic Driskill Hotel for the wine and food pairing segment of the Somms Under Fire competition. Dale DeGroff���s greatest hits: The legendary mixologist, bar historian and author presents a musical chronology of America���s alcohol culture at Bohanan���s Restaurant & Bar. Sommelier and GM of Red Room Lounge), Nathan Prater (Advanced Sommelier and Wine Director for the Driskill) and Scott Ota (Certiied Sommelier and Wine Captain of the Driskill Grill)���through this unique, two-part competition. First, contestants were presented with a different cocktail prepared by Jason Stevens, Bar Manager of Bar Congress in Austin. After tasting the drink, they had only a few minutes to reverseengineer it and then remake it with the exact same ingredients and proportions. ���I based each drink off a classic cocktail, and then made a couple tweaks,��� said Stevens, who also judged the results. ���The drinks had to be unique enough that all three contestants wouldn���t get it right off the bat, but approachable enough to eventually igure it out.��� Ota was challenged with the ���Lechuza,��� essentially a Margarita with Espolon Tequila, Lillet Blanc, agave, lime juice, grapefruit peel and a Ceylon137 / the tasting panel / march 2013 cinnamon tincture; Nathan Prater reworked the ���Surfer Rosa,��� (which is based on a ���Bebbo,��� which is in turn based on a ���Bee���s Knees���) made with Distillery No. 209 Gin, Aperol, lime and grapefruit juice, celery bitters and honey; and Bill Elsey took on the ���Seven Bells��� (a Sidecar), made with Pierre Ferrand Cognac, tawny port, dry cura��ao, lemon juice, mol�� bitters and honey. After announcing Elsey as the winner, Stevens explained to me, ���They were all close, but Bill got the closest. He really approached the task like a bartender. He stripped it down and re-built it, getting the most ingredients and proportions right.��� Next, the contestants and the crowd poured into the ballroom, where even more sommeliers were waiting. Part two of the showdown pitted the three somm contenders against each other to pair food and wine for judges Craig Collins (Master Sommelier and South Central Regional Sales Manager of Della Terra importers), Peter Wasserman (Global Wine Consultant for Selection Becky Wasserman) and June Rodil (Master Sommelier candidate and General Manager of Qui Restaurant). Here���s the catch: Once a wine was selected, it was off the table and unavailable for any other contestant to use. That���s right���one and done. So there went a NV Berlucchi Brut Franciacorta with the Hawaiian Ahi Crudo. Say goodbye to the 2008 Nicolas Rossignol Volney to match with buffalo, lobster and bacon hash. No more 2010 Val de Mer Chablis to pair with artisanal cheeses. After evaluating three courses with the disappearing wine list, the judges proclaimed Ota the winner. ���There are several different unique wine competitions in the country, but this one is such a good time,��� Ota told the cheering crowd. ���It���s really fun. I���m thankful to be a part of it.��� For his efforts, Ota won a weeklong wine internship in Burgundy with British Master of Wine Jasper Morris. march 2013 / the tasting panel / 137