Issue link: https://digital.copcomm.com/i/57654
Megyn Pitner designed a wine list that complements the diners' experience. For the wine list, Chef turned to Megyn Pitner whose 20 years in the restaurant business fi gured into the choice. Some sommeliers begin with the cuisine and fi nd the wines to fi t. "I look for great wines," Megyn says, "and they stick around as long as people love them." Of course, it helps that her focus is on the fi nely crafted wines of southern France, wines that "grew up" with Provençal cuisine and share the region's climate, farming practices, and gustatory tendencies. Megyn admits that "the wines the servers like are the wines that sell the best," so she listens to their comments during staff tastings. Armed with their input, Megyn tastes once again, then makes the fi nal selection. "I don't think about the cuisine specifi cally," she says, preferring to list the best wines she can fi nd, and dismissing blind faith in any hard-and-fast rules for pairing. "It is all a matter of taste," she says, and relies on servers who've tasted the wines to recommend them to diners. "I would highly recommend the Domaine des 3 Versants Muscadet, Sèvre et Maine Sur Lie," beams Pitner. "It is crisp, lively, high in acidity and mineral- ity—a perfect pairing with seafood." Alternatively, I would recommend the Château Moncontour Vouvray Demi Sec, produced by the Feray family. Mature and lovely, long and full, and pairs very well with all food. Stands up to rich and complex character of the scallop dish well." march 2012 / the tasting panel / 65