The Tasting Panel magazine

April 2018

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56  /  the tasting panel  /  april 2018 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. 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 featured@chefsroll.com. PHOTO COURTESY OF NICO OSTERIA PHOTO COURTESY OF BLUE BRIDGE HOSPITALITY BRET HEIAR Wine Director at Publican Anker and Nico Osteria, Chicago, IL Publican Anker's menu showcases fish and seafood, which can be somewhat limiting in that it's mostly paired with crisp white wines. What's your personal take on pairing seafood with wine? There are many red, orange, and pink wines that go great with sea- food, as there's a wide variation of texture, fat content, and prepara- tion methods. To simplify things by saying only white wine goes with all seafood is like saying Steve Harvey should only wear boring suits (for the record, his suits are fabulous). Which wine regions have you seen become more prominent with your guests at both Publican Anker and Nico Osteria, or within the industry as a whole? Beaujolais, Etna, and the Loire. I've been trying to get people to drink more from these regions for years, but only in the last few years have they blown up. We sell more Gamay Noir than Pinot Noir, and we sell more Cab Franc than Cabernet. People are over extremes: The days of over-the-top hoppy beers and Franken wines have gone the way of JNCO Jeans and Pauly Shore. People want balance and honest wines, and more and more of them are drinking wine as a lifestyle. It's kind of like dessert—when you eat it once a year, you want it to be decadent, but if you start eating it every day, you want your fruits and veggies. TEDDY PANOS Beverage Director at Stake Chophouse & Bar, Coronado, CA What is your current ideal wine, food/snack, music, and atmosphere pairing? My ideal pairing would be jazz music playing in a French bistro with some pâté and salade lyonnaise, simple steak frites, and some great Burgundy or Beaujolais. Which wine region warrants special attention right now? Hungary and Portugal are two great countries to keep an eye on. Hungary has some great dry white wines that are great apéritif wines and dinner pairings. Portugal has some hidden gems, such as red wines from Barriada and Alentejo. All are very reasonably priced and delicious. Finally, what are some wine trends we should be aware of at the moment? I think a trend right now is Champagne. The region is producing some fantastic site-specific wines from small producers. At Stake, I'm currently offering Champagne flights—they're a huge success and have been quick to sell out!

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