Issue link: https://digital.copcomm.com/i/91577
EUGENIO JARDIM, Wine Director, Jardinière For Brazilian-born Italian Eugenio Jardim, wine was always an important part of life. But it wasn't until he fell in love with Riesling that wine became his career: "I discovered the beauty of Riesling, and I became fascinated by wine," he recalls. "I wanted to know more." Today, at Jardinière, Jardim has built a wine program that's designed around the cuisine. "It's all a matter of putting two and two together," Jardim explains of his pairing philosophy. "I apply the same principle the chef does when picking the ingredients: If you start off with good vineyards and produce, the result is a balanced wine and food program." The Wine: 2010 Murieta's Well, The Spur, Livermore "Rich with toasty smoke, plum and baby spices, like clove," says Jardim. "Soft and lush with a very silky texture and a huge explosion of black fruits on the mid-palate and a lingering, dry finish." The wine is a blend of Cabernet Sauvignon, Petit Verdot, Petite Sirah, Cabernet Franc and Malbec. The Pairings With one sip, Jardim knew that this was a wine fit for smoked red meats, indicating that the Wente-farmed "drunken steer" (the winery has returned to steer-harvesting for the first time in over 20 years) dishes on The Restaurant's menu would be a perfect fit. At Jardinière, where a rotating menu offers endless pairing options, Jardim stays true to form, again suggesting steak—or even a burger. Eugenio Jardim, Wine Director, Jardinière. GILLIAN BALANCE, Wine Director, Lodge at Cavallo Point Just north of the Golden Gate Bridge in lovely Sausalito, Gillian Balance crafts a wine program that's as purposeful as the Lodge at Cavallo Point is picturesque. "I want the restaurant experience to be as much about the food as it is the wine, and I look for wines that tell a story." But versatility is also key for Balance: "Versatility is a big part of my decision-making process. Twenty years ago, wine lists were designed to pair with a specific dish—today, wine lists are versatile enough to pair with a variety of flavors." The Wine: 2010 entwine Merlot, California "entwine Merlot is light and fruit driven," says Balance of the wine created in collaboration with The Food Network. "It has nice hints of green herbs and a strong purple-plum-fruit core." Gillian Balance, Wine Director, Lodge at Cavallo Point. The Pairings "I really enjoyed this wine with the beet salad," remarked Balance of The Restaurant at Wente Vineyards' offering. "The blue cheese really brought out the plummy fruit." Back at The Lodge at Cavallo Point, entwine hits on Balance's key point: versatility. "This wine is so versatile that it could be paired with anything from a classic burger to charcuterie." 82 / the tasting panel / november 2012