2020-05-31_Wine_Spectator

MAY 31, 2020 • WINE SPECTATOR 71

TO

P:^

CO

UR

TE

SY

OF

CO

TE

KO

RE

AN

ST

EA

KH

OU

SE

;^ B

OT

TO

M:^

EV

I^ A

BE

LE

R

During the cooler months, when Florida stone crabs are

in season, I like to pair them with Domaine La Bastide

Blanche from Bandol. In warmer months, we feature a

refreshing tomato gazpacho that pairs beautifully with

a slightly weightier Bandol. Our whole chicken with

thyme jus calls for a much richer style like [Willamette

Valley’s] Antica Terra Angelicall or Provence’s Château

Simone Palette.

I recently drank a bottle of 2017 Graci Rosato from

Etna along with a plate of Kumatoes, nectarines, basil

and burrata at Rosetta, Sydney, and it was perfect for

the steamy weather we’ve been having here.

RICHARD HeALY

Wine director, Rockpool

Dining Group, Australia

8 RESTAURANT

AWARD WINNERS

ZACH GOSSARD

Head sommelier, The Surf

Club Restaurant,

Surfside, Fla.

BEST OF AWARD OF

EXCELLENCE

There’s a dish that, from what chef Mina explained, was

kind of the impetus for the Middle Eastern and Mediter-

ranean concept. He’s from Egypt, and the dish from his

childhood is called molokhia. It’s sort of the peasant dish,

so he wanted to come up with a version that would do

the dish justice but also make it more refined and put his

spin on it. [It] reminds me of Egypt’s answer to bouilla-

baisse. And in Provence, the traditional bouillabaisse

pairing is Bandol rosé, so I love riffing on that classic and

pouring Bandol rosé with the sea bass molokhia.

JEREMY SHANKER, Michael Mina

Do you have a

favorite rosé pairing

at your restaurant?

Corsican rosé from Clos Canarelli with

our mussels “disguised as escargot.” The

sweet-fruited, saline character of the Ca-

narelli is just the thing to counter the in-

tense flavors of garlic, herbs, mussels and

uni. The acidity in the wine is fresh enough

to clean the palate after taking a bite.

CHARLES PUGLIA, Le Coucou

VICTORIA JAMeS

Beverage director,

Cote Korean Steakhouse, New York

BEST OF AWARD OF EXCELLENCE

“People are sometimes

surprised to find out how

well rosé pairs with red

meat. One of the most

popular pairings is a glass of

a more structured rosé like

Château Simone Palette with

our A5 Japanese Wagyu. The

combination is a knockout,

with the fatty meat just

melting in your mouth while

the wine’s bright acidity

cleans up the richness.”

Victoria James

Sicily’s Etna rosés

are dominated by

the local Nerello

Mascalese,

sometimes with

Nerello Cappuccio.

WS053120_sommsRose.indd 71 3/18/20 11:19 AM