Blue Hill at Stone Barns

Pocantico Hills, NY

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Featured Wine
“Recently we discovered Clos Saint-Vincent 2011 Vino di Gio from the seaside appellation of Bellet, just on the outskirts of the city of Nice, France,” says Puglia. “It’s an intensely aromatic and concentrated wine that will continue to evolve in the bottle, and is fruity and floral, with a delicate suggestion of sea spray.”

The Wine Program
The list is comprehensive, focusing on classic American and Old World regions with a restrained, food-friendly style. There are more than 1,400 offerings, 33 percent of which are from the U.S. Although larger producers are found on the list, the restaurant leans toward small producers, inviting guests to discover new wines, vintages and producers. There are 28 wines by the glass and 40 beer selections.

Favorite Dish
Raw sea scallops with finely diced pig ear and caviar is a brilliant match for a young dry Vouvray. “We like to pair this dish with Domaine Huet’s 2011 Le Haut-Lieu Vouvray Sec,” says Puglia. “The natural sweetness and intense minerality of the scallops are a perfect match for the young Chenin. Somehow, when tasted together, both the wine and the food’s flavor intensify.”

About the Team
“The chef-somm relationship is unique in that there are no printed menus,” says Charles Puglia, the wine director, about working with the executive chef and co-owner, Dan Barber. “This simultaneously presents both the challenge and excitement of managing the wine program.”

Corkage Policy
The fee is $60 per bottle, with a limit of one bottle for every two guests (the bottle cannot appear on the wine list).

Photo by Jonathan Young

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