Cellar master and sommelier at Different Pointe of View
“Because spring is mild, pick wines that are not too heavy or too light.”
What’s your rule of thumb when it comes to choosing a wine?
“No such thing. Da Wine Guy says, ‘Eat what you fancy and drink what you like.’ Be sure to diversify as much as possible.”
Best wine to bring to a barbecue?
“Fruity yet spicy is the key to barbecue. I recommend Australian shiraz or California zinfandel.”
Favorite sparkling wine/Champagne?
“Roederer Estate Brut from Anderson Valley in Mendocino.”
Favorite bottle under $20?
“Picket Fence Pinot Noir from the Sonoma Coast.”
Favorite bottle more than $20?
“Merry Edwards Sauvignon Blanc from the Russian River Valley.”
What wine do you use to win over non-drinkers?
“Something light and fruity [like] riesling for white and Beaujolais for red.”
2 oz. Bombay Sapphire Gin
3/4 oz. Champagne
1/2 oz. Green curacao
1/4 oz. Mango juice
Sliver of fresh mango to rest on the glass rim
Shake the gin and curacao in a mixer with ice. Strain the drink into a tulip glass. Add Champagne. Stir in the mango juice. Garnish the rim with the fresh mango sliver.