4 8 | t h e c l e v e r r o o t
COVER STORY
A truly memorable experience at any restau-
rant requires the well-oiled cogs and counter-
turning sprockets of both the back and the
front of its house. The engineers at the helm
of designing memorable experiences are the
chef and the beverage director. They come
together to offer the one-two punch needed
for a knockout dining experience. There's no
better way to see these two titans in action
than by challenging them to work together on
a pairing, so The Clever Root asked a handful
of beloved chefs and their respective bever-
age directors to offer up their pairing sugges-
tions with one of our favorite single-vineyard
wines—Cherry Pie Pinot Noir.
The rich and polished style of these
wines—from Jayson Woodbridge of famed
Napa Valley–based Hundred Acre—has gar-
nered them great success, and you're likely
already familiar with the brand and its instant
classic of a label. Still, within this definitive
style, there is nuance and terroir variation
from vineyard to vineyard, and it is these
single-vineyard specifics that these respected
dynamic duos are here to talk about. I have
a feeling we'll learn a little something about
collaboration along the way too.
CHEFS AND SOMMELIERS COME TOGETHER TO PAIR FOOD WITH
CHERRY PIE SINGLE-VINEYARD PINOT NOIRS
by Jessie Birschbach
Umami duck half with Cherry Pie
Stanly Ranch Pinot Noir served at
Meat Market, West Palm Beach.
PHOTO
BY
BENJAMIN
RUSNAK
