Chef Joshua McFadden’s recent book, Six Seasons: A New Way with Vegetables, has brought even more buzz to this perennial favorite, where Roman-inspired dishes meet local meat and produce. The mostly Italian list is -focused on minimal-intervention wines from family producers, but still numbers in the hundreds.
From the Sommelier: “I think it is refreshing to see a desire, from the consumer standpoint, for lighter weight reds. Wine professionals for years have been championing more delicate wines, and it’s nice to see the public at large get on board with this. Plus, with such a trend toward healthful eating, these lithe reds tend to be more appropriate at the table. Where guests may have previously gravitated toward Barolos and Super Tuscans, I am seeing a lot more excitement over grapes like Pelaverga, Schiava or Petit Rouge.” —Caryn Benke, Ava Gene’s
Dish We Loved: Garganelli with basil, green garlic, pine nuts, Fiore Sardo