Issue link: https://digital.copcomm.com/i/391612
104 / the tasting panel / october 2014 ERNIE TAKETA, WINE DIRECTOR Sensi, Bellagio Ernie Taketa moved to Las Vegas to get the "college experience" that evaded him while living in Hawaii. Since making that move 12 years ago, he has been forging his way up the ranks in the restaurant industry. Eventually, he became a little burnt out from being a server. Fortunately, a mentor exposed him to the career opportunities of wine, which piqued his interest. "Managing wine bottles is a lot easier than managing people. They don't talk back," laughs Taketa. Even without the backtalk, Taketa has his work cut out for him—he oversees a selection of over 900 wines at Sensi, where he works alongside Chef Royden Ellamar, a fellow Hawaiian native. While the collection is quite diverse and features wines from all over the world, Taketa notes that the California wines in his collection do exceptionally well at Sensi: "Many of our guests are either from the U.S. and are accustomed to these wines or international guests and want to try wines that they are not familiar with while on vacation." Beyond just the wine, Taketa loves the idea of pair- ings: "Somms oftentimes forget to think about food and wine together—it's not just about a great wine, it's also about what you are having for dinner." With the cuisine at Sensi featuring sustainably grown and naturally raised products, Taketa likes to think about how his list and choices will affect the diner's meal and experience overall. Wente Vineyards 2012 GSM Taketa's Notes: Shows the most secondary flavors and aromas of the flight; I get notes of baked strawberries, herbs and black/ white pepper. It has a slightly gamey, slightly stem-y quality about it. Taketa's Pairing: The GSM enhanced the smoky quality of the duck from the luncheon. The GSM seems to hold hands with the richness of the duck and spread all over the palate in the most pleasant of fashions. For the same reasons, I would put this with our rack of Colorado lamb at Sensi, which features the same natural gaminess as the duck. MATT GEORGE, HEAD SOMMELIER miX, Mandalay Bay He will be the first to admit it: Wine was not Matt George's first love. While working in a Japanese restaurant, it was saké that first sparked his interest in learning about alcoholic beverages. He became engrossed in the topic and eventually became a Certified Saké Professional, but over time, he switched his studies from rice to grapes. Ultimately, he took on the role of sommelier at Alain Ducasse's miX, located in Mandalay Bay. With the restaurant featuring a strong Franco- American influence, it's no wonder a large portion of George's program comes from the land of baguettes. While it might be heavy on French wines, George notes that a lot of international guests look to wines from American soil to enjoy while in Las Vegas—a common observation that a few of the somms made note of over lunch. The over 2,000 wine selections, encased in glass overlooking the restaurant (exactly as an enophilie's fish tank might look), invite guests to try out something that they may never had before, which is precisely what George wants. "I love introducing people to new wines—you always have a wine that a guest has yet to try." While some may wonder if George will move on in the future and focus his academic pursuits on another alcoholic beverage—perhaps whiskey or gin—it seems pretty unlikely for the time being. He can't get enough of what wine, its history and culture offers. "Wine lets you be nerdy—there is always more to learn." The Nth Degree 2011 Cabernet Sauvignon George's Notes: Dark blueberry, blackberry and spice notes with pepper and vanilla on the nose. Ripe attack on the palate with lingering finish. A wine that asks to be enjoyed and drank. George's Pairing: The dark fruits complement the duck especially when tasted with the cocoa. Similarly, these notes along with the big tannin structure would work well with the pepper-crusted bison filet with roasted root vegetables at miX.