The Tasting Panel magazine

November 2015

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18  /  the tasting panel  /  november 2015 Victoria Young, Sommelier, Addison, San Diego, CA You help run the wine program at one of southern California's most celebrated restau- rants—Addison, at the Fairmont Grand Del Mar. Tell us about the wine program and some of the highlights of the cellar. As someone who loves wine, it's a dream to work with such an incredible cellar. We feature over 3,000 selections on our wine list with an emphasis on Burgundian wines. Some highlights include our col- lection of First Growth Bordeaux as well as a range of vintage Madeira dating back as early as 1880. At Addison, Chef William Bradley is constantly innovating and creating new dishes. Tell us about your interaction with him and how you do your wine pairings. We keep an ongoing conversation with the chefs, especially with the introduction of new elements or concepts. Menu changes reflect a shifting in seasonal- ity, often with an emphasis on luxurious ingredients. We build the wine progression around the creativity of the kitchen utilizing a range of classic and playful pairings. The challenge evolves nightly. We hear you are pursuing Level III Court of Master Sommelier credentials? What is the process and how do you prepare? In a restaurant like Addison, so much can be gained from simply paying attention. By reading bottles, combing through the wine list, organizing the cellar, and tasting mindfully, all the small interactions with wine can add up to an education of its own. Daily study is irreplaceable and flashcards are everywhere. Just everywhere. If you could get your hands on any bottle of wine in the world, what would it be? I'd love to become friends with a bottle of Pétrus. Tami Wong, Manager and Sommelier, Juniper & Ivy, San Diego, CA Everyone has a story. Tell us how you knew you wanted to become a sommelier? What was your "light bulb" moment? One night, early in my tenure at 3rd Corner, I sat down with a crate of white Burgundies, a tasting grid, an atlas and a spit bucket and I haven't been interested in much else since. All the wines were the same grape (OMG, this is how Chardonnay tastes?) from the same small area of the world yet they were all different. We heard you got to pour for Emeril Lagasse at Juniper & Ivy! Tell us more about that experience and any other "celeb" guests. One night Tom Colicchio and Emeril dined here and Chef [Richard] Blais told me that Emeril loves Chardonnay, but that he didn't know if he preferred New World or Old World, so I opened the Littorai Mays Canyon for him. He was so nice! He asked my name, shook my hand and told me he loves wine people. Another time, when their show was at the Old Globe, Edie Brickell and Steve Martin ate here multiple times, once with Paul Simon! That was a thrill for all of us, we had to work hard to be cool and not make a big deal out of it. If you could get your hands on any bottle of wine in the world, what would it be? 1971 Salon. Birth year blanc de blancs! Do you have one tip to help select a better bottle of wine? Know what you like and figure out how to describe it to your friendly wine professional, whether in a restaurant or a shop. We want you to be happy! J.M. Woody van Horn, GM and Wine Director, Bracero, San Diego, CA You just helped open San Diego's most buzzed-about restaurant with Chef Javier Plascencia. Can you expand upon this new venture? Bracero is all about bringing the flavors of Baja to San Diego. It has been really exciting writing this list. I went to a ton of wineries in the Valle [de Guadelupe] and found some great producers. Instead of putting a huge list together, we hand- picked select producers and we are showcasing their whole portfolio on the Bracero list. Going forward I plan on expanding to a global list, but for now we are focusing on Mexican wineries or Mexican-American winemakers. Baja wines have a big presence at Bracero; what does the rest of the world need to know about them? The region is a must-visit. It is so close to San Diego. It has amazing cuisine. The wineries are only getting better. The people are wonderful and emulate the true meaning of hospitality. What are the most rewarding things about your profession? Mentorship. Paying it forward and giving people opportunities to learn, grow and shine. I love developing managers and young somms. What is your wine philosophy? Purchase on relationship. Find people you like working with and build business relationships where you work together to build brands and move product. Try new things and realize your tastes change over time. We've partnered with Somm's List, the global wine professional network, to learn more about wine experts from across the country. This month, we highlighted sommeliers from Southern California. PHOTO BY ROBB FORSYTHE PHOTO BY ROBB FORSYTHE PHOTO BY ROBB FORSYTHE If you are a wine professional interested in being featured here or want more information on Somm's List, please email ecoleman@tastingpanelmag.com.

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