{"id":9851,"date":"2019-09-15T20:37:55","date_gmt":"2019-09-16T03:37:55","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=9851"},"modified":"2019-09-15T20:37:55","modified_gmt":"2019-09-16T03:37:55","slug":"sommelier-q-a-wine-wisdom","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=9851","title":{"rendered":"Sommelier Q & A Wine Wisdom"},"content":{"rendered":"
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Originally appeared in 805 Living Magazine, https:\/\/www.805living.com\/archive.html.<\/p><\/div>\n

Local experts share their insider knowledge.<\/h3>\n

By LESLIE DINABERG<\/a><\/h3>\n
Wine has become synonymous with the Central Coast\u2014but that doesn\u2019t necessarily<\/h5>\n
mean it\u2019s easy to navigate the plethora of local producers, not to mention the<\/h5>\n
bottles that find their way here from distant vineyards. Luckily, there\u2019s never a shortage<\/h5>\n
of skilled vino veterans, like those here, ready to offer some purchasing pointers.<\/h5>\n
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Originally appeared in 805 Living Magazine, https:\/\/www.805living.com\/archive.html<\/p><\/div>\n

Paolo Barbieri,\u00a0owner, winemaker,\u00a0Barbieri Wine\u00a0Company,\u00a0Los Olivos,\u00a0barbieriwines.com<\/a>,\u00a0Master Sommelier<\/strong><\/p>\n

Paolo Barbieri was\u00a0born in Parma, Italy,\u00a0and spent more than 30 years\u00a0working in the restaurant business,\u00a0managing numerous world-class\u00a0wine lists in Europe and later in\u00a0the United States. With the help of longtime friend and winemaker Joey\u00a0Tensley, Barbieri started Barbieri\u00a0Wine Company, producing 375\u00a0cases in 2005 from Colson Canyon\u00a0Vineyard in Santa Maria Valley.\u00a0Co-owner and assistant winemaker\u00a0Erin Kempe joined the business in\u00a02007, and today the couple, now\u00a0married, produce single vineyard\u00a0wines and some blends under the\u00a0Barbieri and Kempe wine labels.<\/p>\n

What are some of the best\u00a0local wine buys for people\u00a0on a budget?<\/strong><\/p>\n

Some of the local ros\u00e9s together\u00a0with European whites like albarino,\u00a0vermentino. Also gamay and\u00a0grenache represent good values.<\/p>\n

If money were no object,\u00a0which wines from this area would\u00a0you recommend?<\/strong><\/p>\n

Even though Santa Rita Hills gets the\u00a0most attention for the pinot noirs and\u00a0chardonnays, I think Rh\u00f4ne varietals,\u00a0especially syrah and grenache, are\u00a0very high-quality options.<\/p>\n

What\u2019s the most surprisingly\u00a0good wine and food combination\u00a0you\u2019ve tried recently?<\/strong><\/p>\n

Saumur-Champigny, which is a\u00a0cabernet franc from [France\u2019s] Loire\u00a0Valley, paired with foie gras and\u00a0roasted potatoes, black truffles, and\u00a0pancetta.<\/p>\n

\"\"

Originally appeared in 805 Living Magazine, https:\/\/www.805living.com\/archive.html<\/p><\/div>\n

Koen Masschelein,\u00a0director of food and\u00a0beverage, certified\u00a0sommelier\u00a0Four Seasons Hotel\u00a0Westlake Village,\u00a0fourseasons.com\/westlakevillage<\/a><\/strong><\/p>\n

Koen Masschelein\u00a0previously held the position of director\u00a0of food and beverage at Four Seasons\u00a0Sydney, Australia. His career in the\u00a0international hospitality industry has also\u00a0taken him to Manila, Singapore, Beijing,\u00a0Abu Dhabi, New York, and Paris.<\/p>\n

Who are some of your local wine heroes?<\/strong><\/p>\n

The pioneers, people that set out to\u00a0discover and do the hard work so a lot of\u00a0others could step in the path they created.\u00a0Everyone knows the big names of the\u00a0Northern California areas but some time\u00a0from now, there\u2019ll be a lot to say about our\u00a0local pioneers as well. A hundred years ago,\u00a0there was wine that was grown here but only\u00a0recently modern viticulture kicked in, and I\u00a0tip my hat to everyone doing their thing now\u00a0as it is not the glamorous career aspiration a\u00a0lot of us think it is. It\u2019s hard work!<\/p>\n

What local chefs are using wine in\u00a0interesting ways?<\/strong><\/p>\n

Not enough. I feel like the focus in the area\u00a0is more on the rise of craft breweries and\u00a0beers than on wine, but it is growing. With\u00a0the increasing number of good eateries,\u00a0more wine comes into play as well. There\u00a0remains a lot to be said about the local\u00a0Malibu wine scene\u2014which does not get\u00a0enough attention\u2014growing year after\u00a0year, and they definitely deserve it. Our\u00a0own chefs here at Coin & Candor, Jose\u00a0Fernandez and Jesus Medina, really do\u00a0appreciate a good wine pairing, so we\u2019re\u00a0off to a good start.<\/p>\n

What local wines or winemakers are\u00a0you most excited about right now?<\/strong><\/p>\n

Villa Creek is one out of Paso Robles. I\u00a0also came across an Aja Vineyards 2012\u00a0Shiraz recently and was blown away by the\u00a0quality of that wine. We\u2019ll have it on pour\u00a0by the glass very soon here at the hotel.<\/p>\n

What are people from Old World wine\u00a0regions most surprised to learn about\u00a0wines from the Central Coast?<\/strong><\/p>\n

The fact that there are so many wineries\u00a0here. Very little of it makes it out,\u00a0practically none overseas, so you get to\u00a0see, taste, and try very little of it until you\u00a0are in the 805 area. But as always, it\u2019s the\u00a0people that make the wine and we have a\u00a0bunch of really passionate and energetic\u00a0people here, so when you get to try some\u00a0of the individual growers, people are\u00a0convinced of the quality and potential.<\/p>\n

\"\"

Originally appeared in 805 Living Magazine, https:\/\/www.805living.com\/archive.html<\/p><\/div>\n

Ali Rush Carscaden,\u00a0owner, certified advanced sommelier,\u00a015c Wine Shop and Bar,\u00a0Templeton,\u00a015degreescwines.com<\/a><\/strong><\/p>\n

Ali Rush Carscaden got her start with a\u00a0job in the tasting room at Castoro Cellars\u00a0in Paso Robles and later, armed with a\u00a0master\u2019s degree in agriculture, worked\u00a0in sales for Eberle Winery, also in Paso, and as a fine wine\u00a0specialist for the Henry Wine Group. She founded 15c Wine\u00a0Shop and Bar in 2007 and enjoys leading special trips to\u00a0France and Spain to enjoy the fruits of her passion\u2019s labor.<\/p>\n

Who are some of your local wine heroes?<\/strong><\/p>\n

I am a huge fan and supporter of females in the industry,\u00a0including Jordan Fiorentini, an amazing winemaker for\u00a0Epoch Estate Wines. She is sweet and humble with an\u00a0amazing energy and charisma. Amy Butler, affectionately\u00a0known as Calamity Jane, is a winemaker for her own label,\u00a0Ranchero Cellars, and is also a very sought-after consulting\u00a0winemaker for many labels. Stephanie Terrizzi, a mother\u00a0of twins and viticulturist, also has an incredible fresh pasta\u00a0shop called Etto Pastificio in Tin City. All these women\u00a0are very driven, successful, and manage to balance life\u00a0including families, work, and health.<\/p>\n

What are some unique wine-education or wine-pairing\u00a0experiences you would recommend to people in this area?<\/strong><\/p>\n

I teach a six-week wine-university wine-education course\u00a0that goes over all the major wine regions of the world\u00a0and includes blind tastings and food pairings. Ian Adamo\u00a0at Somm\u2019s Kitchen does a great job, as well as my friend\u00a0Jenna Congdon, who does pop-up wine school classes at\u00a0SLO Provisions on Sundays. Also, by appointment only,\u00a0L\u2019Aventure Winery does a great food pairing and tasting.<\/p>\n

How is wine being used with food in interesting\u00a0ways locally?<\/strong><\/p>\n

At 15c we do some pretty fun pizza and wine pairings\u00a0as well as our drunken mushroom dish cooked in a wine\u00a0reduction. Also, we do a fros\u00e9\u2014a frozen ros\u00e9 slushy.<\/p>\n

If money were no object, which wines from this\u00a0area would you recommend?<\/strong><\/p>\n

Ledge reds, Scar of the Sea single vineyard varieties, El\u00a0Lugar Pinot Noir, Tablas Creek Esprit, and The Farm Cardinal.<\/p>\n

What\u2019s the most surprisingly good wine and food\u00a0combination you\u2019ve tried recently?<\/strong><\/p>\n

I was in M\u00e1laga and tasted a dry muscatel paired with the\u00a0freshest seafood ever: cuttlefish and fried baby shrimp that\u00a0look like french fries with eyes.<\/p>\n

What are people from Old World wine regions most\u00a0surprised to learn about the wines of the Central Coast?<\/strong><\/p>\n

I think that the alcohol in some of our wines gives us a bad\u00a0rap in the Old World, but once they taste the wines and see\u00a0how well balanced some of them are, they are blown away.<\/p>\n

\"Jill

Originally appeared in 805 Living Magazine, https:\/\/www.805living.com\/archive.html<\/p><\/div>\n

Jill Tweedie,\u00a0owner,\u00a0Breakaway Tours and Event Planning,\u00a0Central Coast,\u00a0breakaway-tours.com<\/a><\/strong><\/p>\n

When Jill Tweedie founded her company\u00a0in 1995, it was long before the Central\u00a0Coast was popular as a wine region. She\u2019s a\u00a0Level 1 Sommelier and WSET [Wine & Spirit\u00a0Education Trust] Level II in Wine & Spirits.<\/p>\n

Who are some of your local wine heroes?<\/strong><\/p>\n

Women winemakers. Women sommeliers for that matter,\u00a0too. When I began my career in wine 24 years ago, women\u00a0were primarily in the hospitality side, not production,\u00a0vineyard management, owners, nor somms. Now, 10 percent\u00a0of the more than 4,000 wineries in California are led by\u00a0women. They inspire me with their finesse, passion, talent,\u00a0dedication, and persistence.<\/p>\n

Cheers to a few of my faves, in no particular order: Jordan\u00a0Fiorentini, Epoch Estate Wines; Amy Butler, Ranchero\u00a0Cellars, LXV, and Pelletiere Estates; Janell Dusi, J Dusi\u00a0Wines; Hilary Graves, Mighty Nimble; Kamee Knutson, Edna\u00a0Valley Vineyard; Jill DelaRiva Russell, Cambria Winery;\u00a0Karen Steinwachs, Buttonwood Winery & Vineyard; Kat\u00a0Gaffney, Spear Vineyards & Winery; Lane Tanner, Lumen; and\u00a0Kathy Joseph, Fiddlehead Cellars.<\/p>\n

What are some unique wine-education or wine-pairing\u00a0experiences that you would recommend to people in\u00a0this area?<\/strong><\/p>\n

A few standouts are Steinbeck Wines in Paso Robles with\u00a0a Crash Course Jeep tour of its 500-acre family vineyard,\u00a0mostly with owner Cindy Steinbeck herself.<\/p>\n

Also in Paso, LXV offers the unique experience of pairing\u00a0to exotic spices and seasoning blends, inspired by various\u00a0regions, traditions, and stories.<\/p>\n

At Autry Cellars in San Luis Obispo, winemaker Steve\u00a0Autry personally conducts barrel tastings of not only his big\u00a0wines but of his brandy as well.<\/p>\n

The Coastline Tour at Presqu\u2019ile in Santa Maria includes\u00a0seasonal culinary pairings, an estate and cave tour, and\u00a0finishes with a side-by-side tasting of single-vineyard\u00a0pinot noirs.<\/p>\n

If money were no object, which wines from this area\u00a0would you recommend?<\/strong><\/p>\n

Jonata, located in Ballard Canyon AVA, Santa Ynez Valley, a\u00a0sister winery to Screaming Eagle. Matt Dees, a natural-born\u00a0winemaker, along with Drew Pickering, makes exceptional wine.\u00a0I\u2019m a fool for cool climate syrah and blends. The Ballard Canyon\u00a0AVA is so interesting to me not only for its distinct terroir but\u00a0also because it\u2019s America\u2019s only syrah-focused appellation.<\/p>\n

What local wines or winemakers are you most excited\u00a0about right now?<\/strong><\/p>\n

I\u2019m a big fan of Carhartt Vineyard in the Santa Ynez Valley.\u00a0Brooke Carhartt, a self-made winemaker, with her first\u00a0vintage in 1998, is not only talented but the loveliest of\u00a0people. I find their wines extremely balanced with great\u00a0structure. Coupled with Old World alcohol levels, they hit\u00a0my all my markers. For collectors, visiting the ranch (by\u00a0appointment only) is an experience not to be missed.\u00a0Its hospitality is as top-shelf as its wines, which are soldexclusively through the tasting room and online.<\/p>\n

What\u2019s the most surprisingly good wine and food\u00a0combination you\u2019ve tried recently?<\/strong><\/p>\n

Claiborne & Churchill of San Luis Obispo is one of my\u00a0favorite producers for my go-to summer wines. I repeatedly\u00a0vacillate between its riesling and gew\u00fcrztraminer, both dry,\u00a0complex, and refreshing. We recently enjoyed its Estate\u00a02016 Riesling with a beautiful chilled peach soup. Perhaps\u00a0not a surprising pairing but on a warm evening at Lake San\u00a0Antonio, nothing is finer.<\/p>\n

\"Kristen

Originally appeared in 805 Living Magazine, https:\/\/www.805living.com\/archive.html<\/p><\/div>\n

Kristen Shubert,\u00a0owner, sommelier, founder\u00a0of Wine Wars, 2018\u00a0Wine Tasting U.S. Open\u00a0champion,\u00a0VinTura Tasting Room\u00a0& Wine Rack,\u00a0Ventura,\u00a0vinturatastingroom.com<\/a><\/strong><\/p>\n

Kristen Shubert was a member of the\u00a0U.S. team that placed third at the World\u00a0Wine Tasting Championship in Provence,\u00a0France, in October 2016, and she was the\u00a0first woman on the team. As the owner of\u00a0VinTura Tasting Room, she currently presides\u00a0over 72 types of wine served by the taste,\u00a0glass, flight, or bottle.<\/p>\n

Who are some of your local wine heroes?<\/strong><\/p>\n

Matt and Elissa Lester, owners of Lester\u00a0Family Cellars, and Eddie and Stephanie\u00a0Schwartz from Labyrinth Winery are my\u00a0heroes because they are mom-and-pop\u00a0start-up wineries. They knew they wanted\u00a0to create their own wines and found a way\u00a0to make that happen in Ventura. They are all\u00a0the most incredibly down-to-earth people\u00a0who will talk wine with anyone who walks\u00a0into their tasting room. Matt Lester is also\u00a0very knowledgeable about winemaking and\u00a0sponsors a small group of home winemakers\u00a0in the L.A. area.<\/p>\n

Richard Sanford is a legend in the Central\u00a0Coast area. We call him the Grape Whisperer.\u00a0He was the first to plant pinot noir in 1971,\u00a0realizing the weather patterns of the CentralCoast were ideal for the grape. He was\u00a0instrumental in creating AVAs in the area.<\/p>\n

What are some unique wine-education\u00a0and wine-pairing experiences that you\u00a0would recommend to people in this area?<\/strong><\/p>\n

Karen Stuart at Four Brix has created\u00a0wine and cheese\u2013pairing events with local\u00a0cheesemonger Fritz Leon. They create\u00a0custom pairings with the Four Brix wines\u00a0and cheeses from around the world. At\u00a0these events, Fritz lectures about the\u00a0origins, history, and traits of the cheeses.<\/p>\n

As far as educational experiences,\u00a0Labyrinth Winery has a class each month\u00a0that features wine pairings or wines from\u00a0selected countries accompanied by tasting\u00a0and a brief lecture by sommelier Greg Leon.<\/p>\n

What local chefs are using wine in\u00a0interesting ways?<\/strong><\/p>\n

Caf\u00e9 Zack offers wine dinners that\u00a0are limited in attendance, so everyone\u00a0receives attention. They have excellent\u00a0pairings from favorite wineries like\u00a0Justin. Their next wine dinner features\u00a0the wines from Laetitia, a real treat!<\/p>\n

If money were no object, which wines\u00a0from this area would you recommend?<\/strong><\/p>\n

There is a great sparkler at Laetitia. The\u00a0grenache or any of the Rh\u00f4ne varietals\u00a0from Tablas Creek are true to the varietal.\u00a0Older Justin vintages of Isosceles, Daou\u00a0Reserve Cabernet for big reds, Alma Rosa\u00a0and Sea Smoke for a beautiful pinot noir, or\u00a0Stolpman Ruben\u2019s Block Syrah.<\/p>\n

What local wines or winemakers are\u00a0you most excited about right now?<\/strong><\/p>\n

McKinney Family Vineyards. Matt McKinney\u00a0was a world-class volleyball player who\u00a0attended UCLA but fell in love with wine\u00a0when he sampled wines from around the\u00a0world while competing. He has a Bordeaux style\u00a0blend, Napoleon\u2019s Secret, which is a\u00a0stunner from the Santa Ynez Valley.<\/p>\n

What\u2019s the most surprisingly good\u00a0wine and food combination you\u2019ve\u00a0tried recently?<\/strong><\/p>\n

I read about Dom Perigean Champagne\u00a0and pepperoni pizza. It was actually a\u00a0great combo.<\/p>\n

\"Robin

Originally appeared in 805 Living Magazine, https:\/\/www.805living.com\/archive.html<\/p><\/div>\n

Robin Puricelli,\u00a0assistant director of food and beverage,\u00a0sommelier,\u00a0Lido at Dolphin Bay Resort & Spa,\u00a0Pismo Beach,\u00a0thedolphinbay.com\/lido<\/a><\/strong><\/p>\n

Robin Puricelli oversees Lido at Dolphin\u00a0Bay\u2019s wine cellar of more than 900 local and\u00a0international wines, each expertly selected to\u00a0pair with the restaurant\u2019s coastal cuisine.<\/p>\n

Who are some of your local wine heroes?<\/strong><\/p>\n

Brian Talley of Talley Vineyards, Mike Sinor of Sinor-LaVallee,\u00a0James Ontiveros of Rancho de Ontiveros, Ryan Deovlet\u00a0of Deovlet Wines, and Coby Parker-Garcia of Claiborne\u00a0& Churchill Winery, to name a few. Not only are they\u00a0responsible for the success of the SLO County wine region\u2014along with several more producers\u2014they are the nicest\u00a0people, and so humble and supporting of each other and\u00a0everyone in the community. And the best part is their wines\u00a0are delicious. Angela Osborne of A Tribute to Grace is also\u00a0my inspiration for making beautiful, expressive grenache\u00a0from several different single vineyards. Her wines are so pure\u00a0and truly showcase the site. Not to mention she is a badass!<\/p>\n

What are some unique wine-pairing experiences\u00a0that you would recommend?<\/strong><\/p>\n

I\u2019ve been challenged lately to pair red wine with fish,\u00a0especially for our chef\u2019s tasting menu, which has several\u00a0seafood choices. The progression of the dishes did not\u00a0match my ideas for wine progression, so I had to get\u00a0creative. One would automatically think pinot noir, but I like\u00a0to go farther. I paired the Field Recordings Cabernet Franc\u00a0with the crab-stuffed sole in red-pepper cream sauce\u2014that was just perfect. The dish was a heartier style, which\u00a0matched well with the herbaceous cab franc.<\/p>\n

What local chefs are using wine in interesting ways?<\/strong><\/p>\n

I love what we are doing here at Lido restaurant with our\u00a0chef, Richard Pfaff. It\u2019s inspiring to work with a chef who\u00a0incorporates wine in many of his dishes and uses it to\u00a0highlight the main component as well as harmonize with\u00a0the featured wine pairings we offer. We are planning a\u00a0Beaujolais dinner in the fall in which he will use the featured\u00a0wine to make vin chaud to poach seasonal pears and\u00a0accompany the warm, spiced wine drink with the dish. Our\u00a0Baked Brie en Croute with a blackberry-syrah reduction can\u00a0be an appetizer or a savory dessert. It pairs beautifully with\u00a0the spicy Stolpman syrah blend or a port dessert wine.<\/p>\n

If money were no object, which wines from this area\u00a0would you recommend?<\/strong><\/p>\n

Alban Pandora Grenache is magical. The aromatics are wild\u00a0and exotic with long-lasting flavors and pure, dense, and rich\u00a0fruit. It\u2019s a serious stunner. Saxum is a staple showstopper\u00a0and the James Berry Vineyard put Paso Robles Rh\u00f4ne\u00a0blends in the spotlight. Intensely perfumed and richly\u00a0concentrated, they are always a winner.<\/p>\n

What local wines or winemakers are you most\u00a0excited about right now? We\u2019d love to hear about some\u00a0up-and-comers.<\/strong><\/p>\n

Monochrome, Hubba wines, Lady of the Sunshine, El Lugar,\u00a0and Ann Albert.<\/p>\n

What\u2019s the most surprisingly good wine and food\u00a0combination you\u2019ve tried recently?<\/strong><\/p>\n

Our elegant and light-bodied local grenache from\u00a0Locura Wine pairs beautifully with fish. The local halibut\u00a0with Mediterranean couscous and stone fruit was\u00a0complemented by the wine\u2019s juicy acidity and highlighted\u00a0the exotic spices and savory edge of the wine, which never\u00a0overpowered the delicacy of the fish.<\/p>\n

\"Hayden

Originally appeared in 805 Living Magazine, https:\/\/www.805living.com\/archive.html<\/p><\/div>\n

Hayden Felice,\u00a0wine director,\u00a0Acme Hospitality,\u00a0Santa Barbara,\u00a0acmehospitality.com<\/a><\/strong><\/p>\n

As the wine director for Acme Restaurant\u00a0Properties\u2014which include The Lark, Lucky Penny,\u00a0Santa Barbara Wine Collective, Loquita, and Tyger\u00a0Tyger\u2014Hayden Felice offers a knowledgeable view\u00a0into the depth and breadth of the 805 wine scene.<\/p>\n

Who are some of your local wine heroes?<\/strong><\/p>\n

Richard Sanford is a local legend. Talk about ahead of his time: He\u00a0planted pinot noir in Santa Rita Hills in 1971. The vineyard is still\u00a0one of the top vineyard sources in the county. He\u2019s also one of the\u00a0most patient, knowledgeable, humble, and kind people I\u2019ve met inthe wine industry and an incredible human.<\/p>\n

Rajat Parr and Sashi Moorman, partners in the Sandhi and\u00a0Domaine de la C\u00f4te wine labels, are part of the vanguard. Raj, a\u00a0brilliant but humble force of nature, brings his epic tasting ability\u00a0and entr\u00e9e into the greatest domaines in the world to bear on\u00a0Santa Barbara County and Oregon\u2019s Willamette Valley. He is always\u00a0looking to help people in the wine community move the ball\u00a0forward. He is generous with both his considerable knowledge and\u00a0extremely limited time. Sashi is a passionate, reflective, sharp, and\u00a0searching winemaker who executes their shared vision, focusing\u00a0on biodynamic vineyard care and high-density planting.<\/p>\n

What local winemakers are you most excited about right now?<\/strong><\/p>\n

Raj and Sashi again. Amy Christine and Peter Hunken of Joy\u00a0Fantastic, Kyle Knapp at Stolpman, Justin Willett of Tyler, Wenzlau,\u00a0and soon-to-be other projects, Matt Brady of Samsara, and Drake\u00a0Whitcraft of Whitcraft.<\/p>\n

What\u2019s the most surprisingly good wine and food\u00a0combination you\u2019ve tried recently?<\/strong><\/p>\n

Sushi Bar Montecito\u2019s 17-course omakase menu with a 1-liter bottle\u00a0of Les Vins Pirouettes by Christian Binner, Le Sylvaner Glouglou\u00a0d\u2019Hubert et Christian.<\/p>\n

What are people from Old World wine regions most\u00a0surprised to learn about the wines from the Central Coast?<\/strong><\/p>\n

Wines here can be very low alcohol, crunchy, and mineral-driven.<\/p>\n

Click here to read these stories as they appeared in 805 Living<\/em>\u00a0magazine<\/a>, September 2019. 805 Living Sept 2019 Wine Wisdom<\/a> \"805<\/p>\n

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