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FEATURES

 

Against the Grain: Breaking the Boundaries of Food and Wine Pairing

 

Glass Half Full? On the State of Restaurant Wine Sales in the Recession

  Video Interview with Marcus Samuelsson About His New Cookbook New American Table
 

Pinot Passion: New Zealand Pinot Noirs Make Their Mark

 

Six Sommeliers, Interviewed

  2009 Boston Rising Stars: Bios, Interviews, and Recipes

 

 

PREVIOUS SOMMELIER FEATURES

 

Boston Rising Star Sommelier Theresa Paopao of Oleana

 

New York Rising Star Sommelier Claire Paparazzo of Blue Hill

 

Napa Sonoma Rising Star Sommelier Yoon Ha of La Toque

 

Napa Sonoma Rising Star Sommelier Geoff Kruth of The Farmhouse Inn

 

Seattle Rising Star Sommelier Nelson Daquip of Canlis

 

Interview with Sommelier Roxane Shafaee-Moghadam of Per Se

 

Interview with Sommelier: Brian Duncan of Bin 36

 

Interview with Sommelier Chas Boynton of Dante

 

Interview with Vintner Alex Davis of Porter Creek Vineyards

 

Ask the Sommelier: Jesse Rodriguez of Addison

 

PHOTOS

Los Angeles, CA
Chef Diana Stavaridis of BLD Restaurant
Chef Eric Greenspan of The Foundry
Chef Evan Funke of Rustic Canyon
Chef Joshua Whigham and Pastry Chef Michael Gillette of The Bazaar by Jose Andres
Chef Kuniko Yagi and Pastry Chef Ramon Perez of Sona
Chef Ray Garcia of Fig at the Fairmont Miramar Hotel Santa Monica
Chef Makoto Okuwa, Chef de Cuisine Yoya Takahashi, and Pastry Chef Kei Hasegawa of Sashi
Pastry Chef Carl Bertka of Gordon Ramsay at the London
Pastry Chef Dahlia Narvaez of Pizzeria Mozza
Pastry Chef John Park of Riva
Pastry Chef Jordan Kahn of XIV by Michael Mina
Pastry Chef Zoe Nathan of Huckleberry
Mixologist Devin Espinosa of Tasting Kitchen
American Wine & Food Festival
 

 

Letter From the Editor Vol.51

The Sommelier Issue

October 30, 2009

Across the country and beyond, we get to meet a lot of outstanding sommeliers and taste their wine pairings. This Dishrag focuses on the wine sleuths, their careers and of course the wine pairs that make them noteworthy.

One thing that’s certain, sommeliers are able to expand their wine offerings as diners are becoming increasingly wine savvy—they’re no longer satisfied with just any old wine. We’re seeing wine lists across the US grow from safe Cabernet Sauvignons and Chardonnays to include micro-climate, obscure, or otherwise unusual wines from every corner of the globe. There’s an exciting synergy between the expanding American palate and the desire of sommeliers to educate and further develop their customers’ taste for wine.

Want to learn more about breaking the boundaries of wine and food pairing? Wine and hospitality expert (and one of our 2009 ICC presenters) Stephen Asprinio goes into juicy detail on the topic of outside-of-the-box pairings in the Against the Grain article.

Americans’ craving for exploration in wine shouldn’t be a surprise. After all, US wine sales have been on the rise for 15 years straight, and 2008 was no less than a turning point in total wine consumption as Americans guzzled more wine than ever before (at 753 million gallons), even surpassing the rate of historically wine-friendly Italy. Not even the recession has put a stop to the thirst for wine in the US, as our recent Wine Sales survey shows. Sure, diners aren’t as apt to throw big money down for a bottle as they were before the recession hit, but they’re not skipping the vino for tap water. Down-trading is the name of the game: a $40 bottle instead of the $80 bottle or a glass or two of expensive wine instead of the whole bottle. Read more in our survey results feature Glass Half Full?.

Of course, Old World wines still have their coveted place on wine lists and dining tables, but sommeliers are going outside the usual classics and bringing more unknown bottles to the table. Eastern European wines are a growing trend, as are wines with atypical—and sometimes impossible to pronounce—grape varietals. The New World is an ever-growing arena for wine, and long-time members of this wine category, like California and Argentina, have cemented their place in the spotlight. But newcomers like China, India, Lebanon, and Mexico are expanding the boundaries of wine growing. Our wine and spirits writer Jim Clarke led a discussion on New Zealand Pinot Noirs at this year’s ICC; find out more about how Kiwis are finessing this fickle grape and what labels to consider adding to your wine list in our Pinot Passion feature.

And find out what six sommeliers from across the US have to say about their careers, wine and food philosophies, and the trends they’re seeing in their cities. Read interviews with Adam Chumas of Tilth in Seattle, Rom Toulon of The Restaurant at Meadowood in Napa Valley, Thomas Combescot of Adour in New York City, Reno DeRanieri of Cuvee in New Orleans, Eduardo Caro of Grace in Los Angeles, and Troy Kumalaa  of Vintner Grill in Las Vegas.

Don’t forget to check out our Boston Rising Stars bios, interviews, and recipes. The Boston Rising Stars Revue is next week on November 3rd at one of the most beautiful event venues in Boston, the State Room—get your tickets here while they last!

As always, we love hearing from you! Be sure to become a fan of StarChefs on Facebook and follow me on Twitter to keep up with where I’m going and what I’m eating.

Cheers!
Antoinette Bruno
Editor-in-Chief

 

 


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