Wine Dining image
By Danita Allen Wood
Here’s a tip from Peter Hofherr, St. James Winery:
Ask the sommelier or wine steward at a fine restaurant what they would pair with the entrée you want to order.
Greg and I had the pleasure of dining with Peter at Sycamore in Columbia. Sycamore is known for promoting and using local foods on their menu, and of course, St. James is known nationally for its wine.
When it came time to order wine with our entrees, I intended to ask Peter to recommend, because I know he knows wines. But he says he likes to ask the sommelier at a restaurant because they will know both their food and wine menu the best and because he likes to be surprised by the sometimes less traditional choices they may make. So we all did that.
Peter was given a Helfrich Gewürztraminer from Alsace, France to accompany his trout from Gravois Mills. I received a Correntoso Reserve Pinot Noir from Patagonia, Argentina to go with my salmon with a fresh tomato sauce on top and white beans beside, and Greg got a Diamond Ridge Petite Sirah from California to go with his filet.
We all enjoyed them, and Peter described my Pinot Noir as a “bold” choice for salmon, but then suggested it worked well because after sniffing, he thought it seemed to have less tannin than a typical Pinot, and the tomato topping was rich.
There were two Missouri wines on the menu, and for more information on why more Missouri restaurants don’t carry more of our great Missouri wines, you’ll just have to read Doug Frost’s regular column in the magazine. His current column deals with this, or you can check out our list of restaurants that serve Missouri wines.