Sponsored by Patrizio Osteria
by Derek Smith, General Manager Patrizio Osteria Southlake
When Ibraccepted the position as general manager for Patrizio Osteria, I expected twobrthings to happen: change and the “unexpected.” Change occurs weekly as certainbrstandards and ideas are implemented, while the latter keeps me on my toes.
The restaurantbrindustry throws constant curveballs, one of which I encountered in dealing withbran in-house, self-proclaimed “wine nincompoop.” Johann and I got together tobranalyze the wine list, determined to create the best one in Southlake without pretention. Yes, this is abrbold statement, but with resolve and grit we continue to create something webrcan be proud of.
We are bothbrpassionate about wine, and our preferences are on opposite ends of the spectrum.brI have a personal preference for jammy, less-tannic reds, and I will alwaysbrappreciate a good French white, Italian Arneis Blange and New Zealand SauvignonbrBlanc. Johann's palate, which is 20 years more refined than mine, prefersbrearthy and more tannic. “I appreciate all the effects of location, soil, andbrclimate,” he says. “Most of the greatest European wines are not meant to tastebrof the grape but to be a reflection of their unique terroir, tannins, aromaticbrnose and a never-ending finish that tells you a story.”
This yin andbryang of wine preferences truly helps us with decision-making and the ability tobroffer guests a variety of wines they can choose from and will continue to bebrintroduced to. What used to be a California-dominated glass list now includesbrgrape juice from the Willamette Valley, Paso Robles, Langhe, Rhone and McLarenbrVale Australia. What about the bubbles? Elect between an 187ml, 375ml, or 750mlbrbottle of champagne and sparkling wine.
Johann'sbrpicks of the week: Telegramme, Chateauneuf du Pape & Owen Roe “The Kilmore”brPinot Noir.
My picks ofbrthe week: Evening Land, Pouilly Fuisse & Peju, Cabernet Sauvignon.
Why say no when it feels so good to say yes?