Issue link: https://digital.copcomm.com/i/646914
68 / the tasting panel / march tacos and sliders. "We find our guests are happy sipping a glass of Oyster Bay Pinot Noir with everything from our beef short ribs to our spicy General Tso's cauliflower," says Varno, add- ing that the restaurant is "very selective with our food menus, and rigorously vet the wines we'll offer to complement them." On the opposite end of the country, Oyster Bay Pinot Noir enjoys popularity at Butterfly, a 5,000-square-foot dining room where diners enjoy dramatic views of San Francisco Bay through floor-to-ceiling windows. During the week, tourists and locals alike gather for a water- front happy hour or live jazz; on weekends, the brunch crowd arrives. "As a decade-long fixture in our current location, we have a regular crowd who have returned over the years to experience our ever-evolving seasonal menus as well as our signature dishes," says Jake Ferry, Bar Manager at Butterfly. "At the same time, we are centrally located along the lovely Embarcadero, so we see a large number of visitors to San Francisco throughout the year." Food at Butterfly is flavorful and creative Asian-American fusion, with dishes like salt and pepper calamari featuring ponzu cucumbers, and an updated Peking duck. "With plenty of shared small plates options like Vietnamese pork meatballs, tuna poke and duck confit spring rolls, it is a pleasure to recommend a Pinot Noir with so much character and versatility that it could go with most of our dishes," says Ferry. Chef Rob Lam incorporates seasonal farm-fresh ingredients into a menu that highlights his Vietnamese heritage and classical training. Being in San Francisco, Butterfly's wine list naturally features many California produc- ers. But, Ferry points out, "variety is pivotal in a fusion setting like Butterfly. Having a great wine, at a great price point, from an intriguing growing region is a no-brainer." Ferry loves how Oyster Bay Pinot Noir, being an international varietal, is at once approachable and familiar. "Just as varied styles of cuisine influence each other and harmonize, so must our wine list effectively reflect the myriad options available to us," he says. "International options are so often Old World and intimidating to casual consumers. I feel Oyster Bay Pinot Noir is the perfect fit here," he adds. On either coast, these venues are showcasing Oyster Bay Pinot Noir as a great example of a bal- anced and versatile, cool-climate Pinot Noir that's ideal for an array of occasions. Chalk that up as a victory for New Zealand's wine industry and Pinot Noir alike. In addition to the wine's appealing flavor profile, Oyster Bay offers an added boost: a focus on environmental preservation. The winery was a founding member of Sustainable Winegrowing New Zealand, a comprehensive, integrated and internationally- accredited program. Chalk that up as a victory for the whole planet. 91 P O I N T S 91 P O I N T S 91 P O I N T S 91 P O I N T S Katherine Varno, Manager at The Skylark in New York City. Chili caramel Brussels sprouts attract an eclectic crowd that often reaches for Oyster Bay Pinot Noir at The Skylark in New York City. PHOTO: EVAN SUNG PHOTO: EVAN SUNG OYSTER BAY BY THE NUMBERS Oyster Bay Pinot Noir 2008 – 91 points, Wine Spectator Oyster Bay Pinot Noir 2014 – 91 points, Natalie MacLean Oyster Bay Pinot Noir 2011 – 91 points, Natalie MacLean Oyster Bay Pinot Noir 2011 – Gold Medal, TEXSOM International Wine Competition Oyster Bay Pinot Noir 2013 – 91 points, THE TASTING PANEL Oyster Bay Pinot Noir 2013 – 91 points, San Francisco International Wine Competition Oyster Bay Pinot Noir 2013 – Gold Medal, Sydney International Wine Competition