Bodega Chacra 2012 Cincuenta y Cinco Pinot Noir (Rio Negro)
The Wine Program
Although Burgundy is a focus, the restaurant offers more than 2,600 selections from 12 different countries and vintages spanning three centuries. The 85-page list is divided into two categories: The seasonal “market list” presents 100 wines under $250 (emphasizing Chardonnay and Pinot Noir along with Riesling and Syrah), while “the collection” offers legendary producers of Burgundy along with grower Champagnes. There are 50 wines by the glass, the majority served from an Enomatic machine.
“I really enjoy pairing sparkling wine or Champagne with raw fish courses,” says Zeigler. “One of the most exciting food-and-wine pairings that Chef Adam Sobel and I have collaborated on was a Hawaiian yellowtail crudo dish paired with Pierre Péters Cuvée de Réserve Blanc de Blancs Brut Champagne. The yellowtail was accompanied by Muscat grapes, Persian cucumber, black-olive sorbet and yuzu crème fraîche. The elevated acidity, intense minerality and low dosage of the Champagne both complemented and contrasted with nearly every aspect of this crudo dish.”
About the Team
Chad Zeigler, the head sommelier, obtained his pilot’s license by age 16 and was a full-fledged sommelier at The French Laundry at 21.
The restaurant charges $35 per bottle for the first two bottles, and $70 per bottle thereafter.