Some collectors hoard old and rare Rieslings, Barolos and Barbarescos, but not Brent Braun. The wine director often pours them for Chef Justin Woodward’s seven- and 13-course tasting menus. Lesser-known Oregon producers are also given a lot of attention.
From the Sommelier: “I’m personally excited, perpetually, about the growth of the Oregon wine industry. I love how diverse it’s becoming; it’s no longer Pinot Noir or bust. The Willamette Valley is probably the best place outside of France to grow Chardonnay and you’ll find more than a few Burgundians who second that opinion. And then if you include the Columbia Gorge and Southern Oregon in the mix, you can find producers making amazing wines from everything: Gamay Noir, Melon, Riesling, Cabernet Franc, Syrah, Grenache, Trousseau, Mencia, Vermentino, Albarino, Mondeuse! Yup, MON FRICKIN DEUSE in Oregon!” —Brent Braun, Castagna
Dish We Loved: Dungeness crab, leek, chicken fat