America's 100 Best Wine Restaurants of 2018
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
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