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 â€śmarket listâ€ť presents 100 wines under $250 (emphasizing Chardonnay and Pinot Noir along with Riesling and Syrah), while â€śthe collectionâ€ť offers legendary producers of Burgundy along with grower Champagnes. There are 50 wines by the glass, the majority served from an Enomatic machine.
â€śI really enjoy pairing sparkling wine or Champagne with raw fish courses,â€ť says Zeigler. â€śOne 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 PĂ©ters CuvĂ©e de RĂ©serve Blanc de Blancs Brut Champagne. The yellowtail was accompanied by Muscat grapes, Persian cucumber, black-olive sorbet and yuzu crĂ¨me fraĂ®che. The elevated acidity, intense minerality and low dosage of the Champagne both complemented and contrasted with nearly every aspect of this crudo dish.â€ť
About the Team
Chad Zeigler, the head sommelier, obtained his pilotâ€™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.