Issue link: https://digital.copcomm.com/i/326040
june 2014 / the tasting panel / 85 Wanda Cole, Sommelier, Salpicón After a happenstance foray into the restau- rant business during Wanda Cole's student life, she paired her historic and familial thirst for wine knowledge with a natural desire for continued education and targeted the field of wine. "For me, wine was my life coming full circle," she beams. "Being able to experi- ence wine at a global level is such a wonder- ful opportunity." Overseeing a list of more than 1,100 labels at Salpicón, a longtime gold standard of Mexican fine dining in Chicago, Cole is always in command of that delicate balance between Old and New World sensibilities. This is crucial with a cuisine known for strong spice and piquancy. "I've always loved Wente wines, because there's definitely a wine for everybody," she adds. "They are terroir-driven and food- friendly—of course, this goes hand-in-hand with our program." Wanda's Tasting Notes on Wente Vineyards 2012 Riva Ranch Chardonnay: A very ripe wine with juicy orchard and tropical fruit notes. Pineapple, yellow apple, pear and quince are the showcase. There is a rich, nutty character that's a nice addition. Pairing Perfection: Our camarones al mojo de ajo (tiger shrimp in a sweet garlic sauce with olive oil) needs a wine with fullness. This dish is full-flavored and would be perfect with this full-bodied Chardonnay, with its rich fruit and an oak presence that stands up to the garlic sauce. Wine Director Jill Gubesch, Topolobampo and Frontera Grill, with Sommelier Wanda Cole, Salpicón. Jill Gubesch, Wine Director, Topolobampo and Frontera Grill Degrees in music and theater led Jill Gubesch to the restaurant industry during breaks between performances. Soon, her love of wine was developed under the tutelage of wine directors from restaurants emphasizing a multitude of international culinary talents. "I gained a free education in wine through my experiences," she admits. She brought her own talents to pair with the epicurean personage of Chef Rick Bayless at the eminent Topolobampo/Frontera Grill. The challenge could produce stage fright: Pair wines with the sometimes hard-to-find ingredients of authentic Mexican cooking. She believes that the Wente family's wines contribute to a great dining performance. "The Wente Family has a unique history in California wine production," she says. "Their style is very textural, and the food we serve is not only complex in terms of flavor, but in texture as well." Jill's Tasting Notes on Wente Vineyards 2010 Reliz Creek Pinot Noir: Deep, dark cherry notes, followed by juicy acidity. It has nice weight and texture, with hints of cola and roasted tomatoes, ending with a toasty, nutmeg finish. Pairing Perfection: I would pair this with Gunthorp duck breast with a sauce of lentil and ancho chili, with dried cherries. The wine would match the beautiful fruitiness of the cherry and work with the earthiness of the lentils. Rachel Driver Speckan, Wine Education Director and Beverage Director, City Winery Rachel Speckan's intellectual pursuits, avid traveling throughout Italy and accumulation of both knowledge and mementos have made her a beacon of erudition at Chicago's City Winery, which not only crafts in-house wine, but has a 500-bottle wine list that spans the globe. "I am curious by disposition and am on a mission to research and taste all things fermented. I want to share the love and knowledge with fellow wine lovers," she says. "Wente Vineyards is immersed in history, tradition and music," she continues. "They are the perfect pairing of rich cultural experience, beautiful attention to tradition and innovation. The wines are lovely with food, and a balanced expres- sion of California!" Rachel's Tasting Notes on The Nth Degree 2010 Cabernet Sauvignon: Enticing aromatics of exotic wood spice, caramelized vanilla bean, and deep, black currant, violets and sage. The palate is dark and rich, with blackberries, boysenberry and black cherry, but with vibrant acidity. Pairing Perfection: At City Winery, I would match this wine with grilled skirt steak, from Creekstone Farms—wet-aged, antibiotic/hormone free beef—sautéed and accompanied by Tuscan kale, roasted red pepper, fried chick pea, blue cheese and wine-braised radish. TP0614_072-101.indd 85 5/23/14 9:38 PM