Carmel Magazine

CM sm WI20

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Sommelier Pablo Antinao wrote the book, "Taste: The Secrets of Wine and Food Appreciation," ran a restaurant, and has now opened Monterey Wine School. W hen Pablo Antinao uncorks a wine, he pauses to marvel at what amounts to a miracle. It's a romantic notion he's keen on sharing. From growing to har- vesting, crushing, pressing, aging, bottling—and often praying—he finds the journey from grape to glass endlessly fascinating. And now he's opened Monterey Wine School to enlighten others. "Our wine region is a treasure and we often don't appreciate what we have," he says. Toward that end, the sommelier, former restaurateur (Bakai Wine Bar and Tapas) and author of "Taste: The Secrets of Wine and Food Appreciation" has collaborated with local wine and culinary experts on his endeavor. Antinao has assembled a small team of wine- makers, sommeliers and chefs to teach classes at Lallapalooza in Monterey and The Lab and Trio in Carmel, with occasional field trips to vineyards. Topics include tasting, viticulture, pairings and terroir, with emphasis on local wines. A native of Chile, Antinao earned certification from the Spanish Academy of Sommeliers in Barcelona and has sipped his way through France. He studied oenology at UC Davis and became a Certified Wine Professional at the Culinary Institute of America in Napa. "Helping others gain insight into how wine is created and enjoyed excites me," he says. For more information about attending classes, go to Monterey Wine School Educates Oenophiles B Y L A R R Y H A R L A N D SHORTCUTS WINE 66 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 0 Photo: Kelli Uldall

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