Issue link: https://digital.copcomm.com/i/91577
GERARDO ACEVEDO-VANNI, General Manager/Sommelier, Bocanova "We let wines be wines!" proclaims Gerardo Acevedo, whose wine list at Oakland's stunning pan-American restaurant Bocanova features 180 wines—a quarter of which are single-grape varietals, with the rest dedicated to blends. "We source many local wines, even some made in Oakland, but we also bring in many wines from Priorat, Rioja, Navarra, Chile and Argentina." While sourcing a diverse and intriguing wine list is paramount for Acevedo-Vanni, that's only half the battle: "The art of pairing wine and food is always in my mind, whether I'm at Bocanova or eating somewhere else in the city." The Wine: 2011 Double Decker Pinot Grigio, California "Green with good acidity and medium body, and pretty honeysuckle at the end," says Acevedo- Vanni. "It is crisp at all times, even when paired with food!" The Pairings "I would love to see this wine paired with the summer melon salad," says Acevedo- Vanni. "It would go so nicely with the freshness of cucumbers, basil and lime!" Acevedo-Vanni continues to think light when asked what dish on the Bocanova menu would shine with Double Decker. "Absolutely ceviche," he says. "We have two on the menu, but this would be perfect with the acidity in our rockfish and aji amarillo pepper dish." Gerardo Acevedo-Vanni, General Manager/Sommelier, Bocanova. GIANPAOLO PATERLINI, Wine Director, Acquerello At Acquerello, pairings are front-and-center: "We offer a different wine by the glass for each dish on the menu," explains Gianpaolo Paterlini, whose Italian-focused wine list (offering 2,000 selections from Italy, with a focus on Piedmontese wines) is the perfect accompaniment to Acquerello's super-premium, Michelin-starred cuisine. "Selecting focused pairings is incredibly important. I taste with my two sommeliers and our Chef de Cuisine, and we don't offer a pairing until we all agree on a wine." The Wine: 2010 Wente Vineyards Cabernet Sauvignon, Southern Hills, Livermore "This is a lovely wine," says Paterlini. "It has a deep nose of dark fruit, cassis and blackberry with great structure and sweet tannins. Long, relatively elegant finish, with surprising acidity. Earthy undertones are very delicate and subtle." Gianpaolo Paterlini, Wine Director, Acquerello. The Pairing "The deep, dark fruit and structure of the wine would go well with the grilled flatiron steak," says Paterlini of the Wente offerings. "The fruit would be a nice contrast to the pepper sauce, and the acidity would help with the fat in the bacon." november 2012 / the tasting panel / 81