“A common pairing misconception is that fish
only goes well with white wines; this is a big
generalization and myth.” —PABLO ANTINAO, Rootstock Wine Bar
it comes to wine and food pairing, there are no longer any rules,
just guidelines. I recommend wines that have slightly less intensity
than the food I’m pairing them with. The goal is to support the
food and not overpower it. Generally, my favorite food and wine
pairings are classic, and often regionally based. I believe in the old
adage, ‘Things that grow together go together.’”
Fave Pours and Pairings
Sommeliers work hard and play hard. When not toiling behind
the wine key, what do South Bay sommeliers enjoy tippling off
the clock?
Jim Rollston: “I am absolutely loving Dolcetto and Langhe
Nebbiolo right now, and as always, I cannot get enough Syrah
from the Northern Rhône.”
Dennis Kelly: “I’m excited by a new high-end cabernet sauvignon
producer from the Napa Valley called Dakota Shy. I’m also
excited about Bart and Daphne Araujo’s new project, Accendo.
The Araujo Estate had long been one of my favorite Napa Valley
producers, and I have been really impressed with their new project.
Pablo Antinao: “I love empanadas. I always recommend them
66 South Bay Accent
to our patrons because they are really good. They go well with
either white or red wine, which is why they’re so good for pairing,
because the customer can choose according to their own taste.”
Christopher Miller: “Trout roe and crème fraiche on potato
chips with Manzanilla or fresh Blanc de Blancs Champagne. But
honestly—while this is almost sacrilegious for me to say—I think
the whole wine and food pairing concentration is overblown.
Yes, there are some pairing miracles that can happen in the right
hands, and I love that the American public are, very generally
speaking, becoming more comfortable with wine. And with that
comfort comes some confidence to both try new things, and also
depart from some established conventions.”
Susan Marsh: “I love Sancerre and Clams Bordelaise. We are
pouring Henri Bourgeois Sancerre right now, and have been for
years, as I have yet to find a better Sancerre for the price. I also love
(Brocard) Chablis and Kumamoto oysters; the briny with the briny
just makes my mouth water. Ruinart Brut Rose any time, any day.”
Andrew Green: “Since it is truffle season, White burgundy and
Alba truffles is one of my favorite combos. On the casual side,
Champagne and lightly buttered and salted popcorn is a favorite.”
Pablo Antinao, Rootstock Wine Bar
COURTESY OF PABLO ANTINAO; OPPOSITE: PORTRAITS BY REBECCA