Wine Enthusiast hosted yet another scrumptious and sumptuous celebration of 100 Best Wine Restaurants around the U.S. Known for their delicious pairings of extraordinary food and wine, the restaurants were represented by their respective beverage coordinators.
I had the pleasure of speaking to managers from Veritas in Columbus Ohio, Seven Glaciars in Alaska, and Prime and Proper in Detroit. What they all seemed to emphasize is the importance of pairing several meal courses with the optimal grape:
“We do a lot with tasting menus. We work with creating the beverage menu, but we also just try to share the love with amazing wines. We pour Domaine Romanée-Conti by the ounce, or Raveneau at quantities as low as we can just so people can try great things with great food.” -Michael Stokes, Veritas -Beverage Manager
A cool, crisp Danzante Prosecco Treviso greeted patrons at the front door who’d proceed to saunter over to the various food and wine stations. A refreshingly floral Chateau d’Esclans 2018 stunned my palette, as I transitioned from east coast oysters and snow crab to antipasti.
Picholine olives cured with lemon and rosemary and greenmarket crudite enhanced the floral notes and lemony hues. Meanwhile, the Rapaura Springs 2018 Sauvignon Blancs’ lingered aromatically in preparation for the ‘pasta’ station.
Cacio e Pepe served from a parmesan wheel would certainly keep patrons’ mouths watering for weeks, substantially owed to the complementary Marchesi whites: de Frescobaldi 2018 Bianco and Mouton-Cadet 2017 Bordeaux Blanc.
Finally, dabbling at the cheese and charcuterie station, I was introduced to a smooth and smoky Masut 2016 Estate Vineyard Pinot Noir. I’d proceed to end the night with this cheetah of a spirit, amid intimate conversation outdoors on Lafayette.
The ‘red’ quarter also boasted a Frescobaldi 2015 Chianti and Marques de Riscal 2013 Rioja. Wish I’d had more time to pair them with charcuterie and sweets; maybe next time.
.
. 
Review by: Farrah Sarafa
Photos by: Scott Rudd
