Issue link: https://digital.copcomm.com/i/133302
BEHINd THE SCENES WITH FRED DAME A Conversation with Lisa Redwine director of Restaurants/Beverage Operations, La Jolla Beach & Tennis Club, La Jolla, CA photos by leigh Castelli Twelftree 2010 Grenache Mataro ($35) is from Australia's Greenock sub-region, on the northwest edge of the Barossa Valley. The blend is produced from 57-year-old Grenache vines and 17-year-old Mataro vines. Imported by Terlato Wines International. Fred Dame: What an amazing view of the sea! It California wines that have to be opened carefully and patiently. My mentor, Umberto must make the cuisine and wine taste even betGibbon of Perbacco, would only let me use the ter. And you've been here five years, enjoying it Ah So on older wines. When I use it I know that every day. treasures are coming! My background is really Lisa Redwine: What's really great is that you cooking. It's like cooking; it's the history, it's the can drink on this private beach. It's amazing for events. Fred: I didn't bring a swim suit, but, let's open this lovely bottle of Twelftree 2010 Grenache Mataro and have a toast to a perfect day. Lisa: I'd love to, and we don't even need a corkscrew as it is a screwcap. Australian wines are becoming popular again. These Grenache blends really appeal to consumers as blended wines are very much in demand. This is delicious! Fred: Tell me about the Lisa Redwine of La Jolla Beach & Tennis Club with Fred Dame, MS, VP three restaurants here. of Prestige Accounts for American Wine & Spirits. How do you manage them? procedure. I worked for some great chefs. Fred: What are you drinking at home? Lisa: Yes, I oversee the wine program for three restaurants and two catering departLisa: I'm rediscovering Albariño. I've also ments! The Shores is fun. Everything is developed a passion for New Zealand Pinot really under $50, although I have a few more Noirs. And I like Merlot—it's not fancy but it's expensive wines. It's a global list but we try to so satisfying. find wines that aren't everywhere. The Club Fred: You have all these programs and all needs standards our members love, but I put these wines. Isn't inventory a problem? on Thursday night wine tastings to introduce Lisa: No, I cross-utilize a number of the them to new things. The Marine Room is my wines. This gives me more to work with and "stamp collection": This is where we have the eliminates out-of-stock issues on the more world's greatest wines. We sell legends and a popular items. I change the lists seasonally. lot of small, boutique wineries. I really don't Fred: I know that you are taking the Master favor one restaurant over the other—they're Sommelier examination in the next few weeks. I all unique. am certain that you will have great success. So Fred: Lisa, there has to be guilty pleasure in what would you like to do ultimately? there somewhere. Lisa: My dream is to teach at the Culinary Institute of America in Hyde Park, New York. Lisa: Well, anything that has to be opened Ever since I was a student there I have wanted with an Ah So wine opener. I love those to return and mentor others. older wines that have tired corks, particularly 32 / the tasting panel / june 2013 TP0613_001-41.indd 32 5/23/13 4:25 PM