Issue link: https://digital.copcomm.com/i/977771
may 2018 / the tasting panel / 61 I recently stopped for drinks at San Francisco's Mourad, which has a Michelin star to show for its stupendous Moroccan cuisine and sleek, modern décor. Wine Director Tara Patrick began her career at Kokkari, then moved on to Michael Mina and Quince before arriving at Mourad. The wine list was just two pages when she started two and a half years ago, prompting her to work with Chef Mourad Lahlou to expand the program to 1,000 wines from all over the world. Because Moroccan food has such a varied flavor profile, Patrick constantly looks for new and distinctive wines to pair with the intricate dishes. With a focus on education, Patrick also encourages her four-person team to go to events and tastings in search of wines they can recommend for the list. The som- meliers also take turns attending seminars and making trips to wine country, which has impacted knowledge tremendously and enhanced the diversity of list offer- ings—resulting in a strong impact on wine sales for 300 covers a night. Patrick is already working on the list for Lahlou's next concept, which is slated to open in June. Located in the old Aziza space, it's a Moroccan-Mexican meeting of the minds called Amara. Kim Beto: Why did you choose the Aurélien Verdet 2015 Hautes–Côtes de Nuits Le Prieuré for today's discussion? Tara Patrick: Verdet has received a lot of recognition for making pure and elegant wines, and this is lovely with our house signature, basteeya, which is duck confit wrapped in phyllo dough with a banana cream sauce. It really works well due to the bright acidity in the Verdet. We are also doing a scallop dish with kohlrabi, and I wasn't sure what to pair with it. Then I discovered that a domestic Chardonnay with a little oak was the key. The Flowers 2015 Sonoma Coast Chardonnay works perfectly. I also love Champagne, and I find that the Alfred Gratien Brut Classique works wonders with a variety of dishes, as does Ferrari Brut Rosé. One of my favorite wines is Darioush Shiraz from Napa. It's such a big, expressive wine that works well with many of our bolder dishes. I am also working with a lot of Mediterranean wines like Spain's Terroir al Limít, a new project in the Catalan region of Priorat. Beto: What got you into this amazing business? Patrick: I studied English, philosophy, art, history, science, and geography, and I have always been culturally inclined. I actually thought I would be a college professor, but this is more fun. And all those things I studied play a huge role in food and wine. Where the wine is from, its history, the science of it, and the art of producing and serving it—this is what I am really passionate about. I love the human element and the interaction with our guests, as well as with the sommelier community in the Bay Area. It's welcoming and support- ive, and the camaraderie is second to none. Beto: That was eloquently stated, and I must thank you for the beautiful Verdet! Cheers! photos by John Curley Mourad Wine Director Tara Patrick.