Susan Marsh, Ladera Grill
“Wine is not and should not be
intimidating. It’s not hard to talk
about wine because it is really taking
a vocabulary that you already have
and applying it to something new.”
April/May 2018 67
Trendspotting
Natural trendsetters, sommeliers can discern
white-hot from has-been in a heartbeat.
Pablo Antina champions empanadas,
which he insists are going to take over the
world in 2018. “Also, I am very happy to see
more Latin American influence in different
cuisines and not necessarily only Mexican,
which I like and is very common in California,
but other foods and wines from Chile,
Colombia, Argentina, Uruguay and Brazil
as well.”
“The main trend I am seeing now, which I
think will continue in 2018, is that colleagues
are casting a critical eye on very trendy wines
and categories and asking themselves whether
the wines are any good, or if they are just
fashionable,” says Jim Rollston.
Susan Marsh is encouraged by small
shared plate dining and a slower approach
to consumption. “The craft cocktail is continuing
to be a trend and for good reason.
Because of this, I think we will see more
wine by the glass offerings as people continue
to be conscientious of how much alcohol
they are consuming.”
“With food trends, I see more cross-culture,
using a variety of cooking methods
and tools, and using only the freshest ingredients,”
Paul Mekis, “With wines, I see
a new style of chardonnay that is low in
alcohol, with little or no oak, showcasing
saline minerality from our California coastline
that is very different from the limestone
mineral elements that you get in other parts
of the world.”
“I was a somewhat late—and admittedly
reluctant—convert to the natural wine
movement,” confesses Christopher Miller.
“A couple of somms and winemakers that I
hold in high esteem finally introduced me
to the right bottles. Lots of exciting stuff
happening in that space, and I think that it’s
helping to bring the industry as a whole into
a more responsible place.”
Humble Warrior Lessons
Part superhero, part manic maestro behind
South Bay’s wine lists, these vinous rock
stars shows no sign of losing their luster. Yet, when asked what
being a sommelier has taught them, the general reply proves surprisingly
simple.
“Humility,” says Jim Rollston.
“The true value of dedication, perseverance, friendship and
family” is Dennis Kelly’s takeaway.
The experience has helped Andrew Green to “keep an open
mind.” Things always change, he reminds himself, and what was
old will be new again.
Susan Marsh sums it up this way: “Wine is not and should not
be intimidating. It’s not hard to talk about wine because it is really
—SUSAN MARSH, Ladera Grill
taking a vocabulary that you already have and applying it to
something new. A perfect wine is one with balance, acidity, and
flavors that you like. It’s all about balance—in wines and in life.”
Wine may be a simple pleasure for many of us and little more.
Yet for a burgeoning affluent and receptive audience in the South
Bay, including millennials, premium wine is a beverage to savor,
to learn about and talk about as a valued enrichment to food and
social interactions. Who better to guide these eager consumers
than men and women whose careers and passions are directed
to exploring the bounty of treasures that greet us with a pop of
the cork. n