Restaurants: Wine Pros

By Washington, Kate | Sunset, January 2005 | Go to article overview

Restaurants: Wine Pros


Washington, Kate, Sunset


Sommeliers have long had a reputation as the Mt. Everest of restaurant staffers: chilly, remote, and lofty to the extreme. But they're coming down to earth; now you don't need to spend a bundle on a bottle to get some education. The new breed of young sommeliers is opening up wine lists to diverse regions, fresh interests, and a new generation of wine drinkers. Here are some favorites.

[ILLUSTRATION OMITTED]

THE SOMMELIER           THE WINE LIST   THE PHILOSOPHY   THE HOT TIP

VANCOUVER, B.C.         Small,          "Everything we   Riesling is a
Cru                     approachable    do with the      great match for
Mark Taylor             list is color   color coding     holiday fare.
1459 W. Broadway        coded to make   is designed to   "Riesling is a
www.cru.ca or           pairing easy.   make it easy     classic, noble
604/677-4111            "Nobody has a   to pair wine     grape--a good
                        half an hour    and food. We     Riesling should
                        to read a wine  have about 40    have beautiful
                        list."          wines by the     fruit and
                                        glass, so        refreshing
                                        people can       acidity."
                                        try a different
                                        wine with
                                        each dish."

BELLEVUE, WA            "I wanted to    Anything goes.   For the
Seastar Restaurant      appeal to wine  "Drink the wine  holidays, look
& Raw Bar               geeks and wine  you love with    for Cerdon du
Erik Liedholm           beginners       the food you     Bugey, a
205 108th Ave. N.E.     alike. The      love! Take wine  low-alcohol
www.seastarrestaurant.  list reflects   seriously but    sparkler from
com or 425/456-0010     the menu,       not yourself."   southeastern
                        which thinks                     France that
                        global and                       tastes "like
                        cooks local. … 

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