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s u m m e r 2 0 1 7 | 5 1 in body and Carinalli is a bit lighter, more strawberry, more red fruits with rose petals on the nose. Rodgers Creek has more of the darker fruits, more blueber- ries and is fuller in style. It's interesting how well they work with a lot of our dishes, since the menu is very complex. We have a lot of crudos and we have some sushi. We have our charcoal grill selection, and because of the volcanic alluvial soil in Sonoma, these wines work with the smokier grilled meats." Chef Laurent chimes in on the variance among the vineyards: "The Carinalli is lighter and not so full-bodied as the Rodg- ers Creek. We tasted the Carinalli with the mâche and endive salad with red beets and feta cheese—this matches well. It's a rich salad, and the combination of flavors go well with the Carinalli Pinot Noir. With the Rodgers Creek, I'd pair our marinated T-bone steak and sautéed mushrooms with Aligot mashed potatoes." PHOTOS BY BENJAMIN RUSNAK PHOTO BY BENJAMIN RUSNAK Mâche and endive salad with the Cherry Pie Carinalli Pinot Noir at Juvia, Miami. Cherry Pie Stanly Ranch Pinot Noir and the Meat Market gourmet sampler, West Palm Beach. Meating in the Middle Director of Operations Sebastien Tribout and Chef Sean Brasel of Meat Market in West Palm Beach, Florida About an hour's drive north of the aforementioned location in Miami is Meat Market in Florida's West Palm Beach. There, dynamic duo Director of Operations Sebastien Tribout and Chef Sean Brasel run a modern, sleek and sophisticated steakhouse. Says Brasel, "At Meat Market, the main focus is creating an amazing dining experience—from server knowledge to many varied meat-focused dishes—where from start to finish the entire meal can be wine-centric. From starters of white truffle Wagyu tartare to crispy Asian lamb ribs, leading the way to Niman Ranch certified Angus beef prime 60-hour slow-cooked short rib to grass-fed wild buffalo, we are constantly looking for new ways to elevate the steakhouse experience." One such elevating factor is Tribout's wine program. Says Tribout, "At Meat Market, we are always searching for the right balance between popular selections and more esoteric options. Some guests are willing to try something new; some aren't. Pinot Noir is a very popular grape in our Palm Beach location. When we started offer- ing the Stanly Ranch Cherry Pie by the bottle, it quickly became one of our best sellers. This wine is so popular that sometimes we have to remove it from our list because the high demand causes us to run out, which is another reason we decided to include Stanly Ranch Cherry Pie in our program. We wanted to offer our guests a Pinot Noir from the Carneros region, and this selection is an inter- esting alternative, as opposed to something more common, like the Russian River or Sonoma Coast appellations. The 2014 Stanly Ranch is the 'blockbuster' from Carneros. With concentrated black cherry and red fruit aromas, this wine is beautifully textured with different layers of fresh and ripe red fruits. It is complex but well-balanced." "We serve the Carinalli at Meat Market, Miami Beach. If I were to use one word to describe the Carinalli Vineyard, it would be elegance. I would pair the Stanly Ranch Vineyard with either the prime roasted bone marrow appetizer or the buffalo tenderloin entrée. As for the Cherry Pie Carin- alli, I would pair it with the white truffle American-style Kobe tartare appetizer or the Meat Market gourmet sampler, which features AA5 Kobe filet, blackened certified Angus New York steak and petite filet mignon with marrow butter." Chef Sean adds, "I love the duck dish pairing with Pinot Noir, from the subtle hints of coffee complementing the oak of the wine and the brightness of the blackberry and pear marmalade accenting the fruitiness of those summer cherry wine flavors to the toasted bread finish comple- mented by the toasty 'buttery brioche' character of the doughnut." Chef Laurent Cantineaux of Juvia in Miami Beach. Don't mess with Chef Sean Brasel's glass of Cherry Pie Carinalli Pinot Noir, Meat Market, West Palm Beach. PHOTO BY BENJAMIN RUSNAK ■cr

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