Aperitifs and digestifs (amaros, vermouths, mistelles, etc.) seem to be making a strong comeback, and creative sommeliers are leading the charge. Please name a couple of your classic favorites, or new discoveries, and tell us how you like to use them at your restaurant(s).
Arthur Hon, Beverage Director, Sepia (Chicago). Niepoort Dry White Port. I like to use this in places where amontillado sherry is called for. I find it much more approachable for guests who are not so familiar with sherry or oxidized wines. I also like to use it when uni is an important element in a dish. I find that the roundness and umami factor of this dry white port work wonders with the intense yet very delicate flavors of uni.
Barolo Chinato. I like to pair this with dark chocolate desserts that have been infused with savory flavors. The tannin and slight residual sugar exhibit very similar characteristics as Banyuls Rouge, Maury, or any other red grape-based vin doux naturel. But the botanical/herbal infusion of Barolo Chinato can handle much more. I currently pair up Canas Feast Vino Digestivo Chinato d’Erbetti with our black pepper chocolate mousse. READ MORE »