The Tasting Panel magazine

October 2016

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october 2016  /  the tasting panel  /  63 Got it! So what is the current rundown of locations? I know that Marlowe was first, the home of one of the great burgers of all time! Yes, Marlowe was first. When Anna Weinberg, James Nicholas and Chef Jennifer Puccio met, they came up with the concept: American cuisine, close to AT&T Park, a homerun from day one. Park Tavern in North Beach was next. We're about to have our fifth anniversary. It's a landmark location, the former home of Moose's—classic American cuisine with an extensive wine list. Next was The Cavalier, a London inspired brasserie in the Hotel Zetta. It's also home to Marianne's, a bohemian lounge inspired by San Francisco's rock heyday. A very hot spot indeed! And now, Leo's Oyster Bar in the Financial District. That's where we are today— what a very unique décor! We're in the Tiki Longue, just one of the themes. I want an umbrella in my glass of wine! So, is the wine list the same for all based on space? No, each of the restaurants has a list based on the menu. I don't make all the decisions; we have a Wine Director at each location. They are responsible for keeping the list true to the theme. I make decisions for the entire group when a special opportunity makes sense financially and aesthetically. We are always inter- ested in wines from producers and distributors that we have established relationships with. Okay, let's take Marlowe for instance. What sells there? I would venture Chardonnay? Hmm, no, rose does great there, as do esoteric whites and rustic reds. Park Tavern is your Pinot Noir, Chardonnay and Cabernet Sauvignon crowd. The Cavalier does well with French whites and reds and, Leo's, well, Sauvignon Blanc, particularly Sancerre—and Champagne! Sweet! No wonder you hang out here all the time. How long have you been with the group? Two years. I've been really close with Anna and James and was always helping them out even when I worked in distribution and supply. Anna and James asked me to take on the role of Chief Beverage Officer, and I've been here ever since. I love it here; I enjoy the vibrancy of the concepts, and the staff at each one is special. You made a big step forward in wine education this year with a Court of Master Sommeliers Level One exam for 50 of your team. They loved it, and I loved it. A number of them want to go to the Certified Level. It was a great opportunity to build confidence and passion. At graduation, there was a great sense of accomplishment and camaraderie. So what happens when Chef Jennifer decides to change the menu? The Wine Director at each location will taste the new dishes and make recommendations. When we do that, the dish and wine selections are tasted at line up. Are you committed to San Francisco, or are you looking around at other cities? We have a firm commitment to the City, but who knows what's in the future? Lots happening out there, and it's expensive to operate here. Here we have a lovely red, The Calling 2012 Alexander Valley Cabernet Sauvignon, a collabora- tion between Jim Nantz and Peter Deutsch. Great aroma! I love the wines of Alexander Valley. They are so approach- able, and this is a great example. Soft on the palate, supple; you could drink it on its own or with food. What's the Next Big Thing com- ing on the wine lists? We have all fallen in love with rosé. As a group, we went through 132 cases of rosé in three months. We have a culture around rosé and have a special "Chef Pink" presentation that was created for Chef Jennifer and Anna. You'll have to come in and try one! The wine team and I went to the South of France this year and had a chance to try some incredible wines. We are currently in the process of bottling our own Big Night Rose. I just returned with some team members from an amazing visit to harvest in Santa Maria [Valley] and Santa Rita [Hills]. Yes, I was there. I actually got to see you work the tanks and the crusher—not much, but working indeed (laughing). What does Nicole like to drink? Bourbon or a Gin and Tonic. Really? I've seen you guzzle Chardonnay, especially white Burgundy and fancy Champagne, like there was no tomorrow. I think you're a very expensive date! You know it! Okay, so you get Glenda the Good Witch to give you one wish to fix the world of wine. What is it? I would like to find a way to make the world's greatest wines more accessible to everyone, price be damned! We have a culture around rosé and have a special "Chef Pink" presentation that was created for Chef Jennifer and Anna. You'll have to come in and try one!

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