Chanin Included in Somm’s list of What People are Drinking Now
Wine Critic Mike Dunne asked Sacramento area sommeliers what people are drinking at their restaurants versus what they should be drinking, in this interesting look at wine trends in the Sacramento Bee. Chanin received a nice shout out by Tyler Stacey, wine director and sommelier at 58 Degress & Hiolding Co. You can click here to read the full article.
▪ Tyler Stacy, wine director/sommelier, 58 Degrees & Holding Co., Sacramento:
What guests are drinking: “Pinot noir, chardonnay, sauvignon blanc and cabernet sauvignon are highly favored. There is a bit of a trend to lower-alcohol, higher-acid, more mineral-driven wines vs. the full-bodied, very fruity, high-alcohol wines. People have a very open, very accepting sort of mindset (when they deal) with the sommelier. They want to hear what you have to say and they are very willing to heed your advice.”
What should they be drinking? “I want people to drink whatever tastes best to them, but the new California wines from younger producers who are going more for balance, lower alcohol and more terroir probably make this the most exciting time ever in California. The Ant Hill Farms pinot noir is one of the best in California for sure. Steve Matthiason’s chardonnay and cabernet (sauvignon) are exceptional. Gavin Chanin is making extremely good pinot noir and chardonnay. Overall, I’d like to see people drink more white wine – dry riesling, grüner veltliner, Champagne. White wine can be just as complex, structured and food friendly as red wine.”