Issue link: https://digital.copcomm.com/i/646914
56 / the tasting panel / march 2016 We've partnered with Chef's Roll & Somm's List, the global culinary and wine professional networks, to learn more about beverage experts from across the country. TED KILGORE Proprietor / Mixologist at Planter's House, St. Louis, Missouri How has the cocktail scene evolved since you moved to St. Louis? When I moved to St. Louis in May of 2006, there was one other place that I knew of that used fresh juice and was consciously trying to resurrect clas- sically styled cocktails. You could only get Angostura Bitters in the market. I ordered several other bitters online and was first known as the guy with a bunch of weird bitters. Slowly, people— both customers and other bartenders and restaurateurs—started to see the attention being put into the details drinks and it caught on. What's on your cocktail radar for 2016? Vermouth consumption. It needs to be understood as a product that is amazing, both on its own or in cocktails. There are so many fantastic bottlings out there, and if we don't learn to drink more, we are in danger of losing them again. Let the Year of Vermouth begin! MARIN PRESKE Sommelier at Terroni, Los Angeles, California How did you make the switch from publishing to wine? After college, I eventually landed at Condé Nast publications where I worked as an editor for various titles over the years, some culinary in nature. Thanks to my late father, who was an avid wine collector, I've always had a passion for wine and so in my spare time I enrolled in wine classes, including an introductory sommelier course. The more I learned, the more passionate I became, until one day I was on the West Coast working on a story with a celebrity chef and I made up my mind to move and change careers. How many selections do you oversee at Terroni? The wine program at Terroni focuses on native varietals from all 20 regions of Italy, which makes for an esoteric and diverse list. The restaurant's menu is comprised of traditional Italian dishes and that is reflected in the wine cellar, so my current focus is entirely Old World with a strong emphasis on Italy. Though we do have a small collection of Burgundy and Loire wines because, in-house, these are among our favorites besides the Italians. ROBIN PURICELLI Wine Director at Lido at Dolphin Bay Resort & Spa, Pismo Beach, California How do you approach choosing wines for your list at Lido? We have a strong representation of local wines from the region since San Luis Obispo County is abundant with high-quality producers from Paso Robles and Edna Valley. Since we feature some of the most notable and iconic Old World producers, I seek out local wines that emulate their counterparts and express the purest form of its origins. Do you have any surprising or favorite pairings? I once paired a Santa Barbara Highlands Grenache from A Tribute to Grace winery with Ethiopian food, and it blew my mind. Angela [Osborne]'s wines are feminine and floral but have the structure to stand up to vegetables and foods with a lot of exotic spices. If you are a mixologist or wine professional interested in being featured here or want more information on Chef's Roll and Somm's List, please email jesse@tastingpanelmag.com.