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 www.montereywineschool.com.
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