The After-Hours Scene At Zuma
Photo Courtesy of James Shearer
We went to some of Miami’s top sommeliers to learn their secrets for curating the consummate wine list and to get their personal recommendations on places that keep fine vino flowing. From robust reds and crisp whites, to sweet rieslings and even a bit of sake, local certified wine notables tell us about the perfect pairings and where to find exceptional pours.
Todd Phillips, Wine Director at Forbes Travel Guide Five-Star Azul
The Wine List: “Azul has 723 wines on its list. We have everything from Napa Valley cabernet sauvignon to sauvignon blanc from Slovenia and sweet wine from Cyprus. Immediately upon entering Azul, guests can view the expansive floor-to-ceiling wine wall lining the entire entranceway. The wines at Azul are chosen on quality and what makes sense for the cuisine and current menu at the restaurant. The team also modifies the list based on what our guests are asking for.”
Todd Phillips, Photo Courtesy of Mandarin Oriental Miami
What to Try: “One of my favorite wines to introduce guests to is Chateau Musar from Lebanon. We have a vertical from 1998 to 2004, and we pour the 2004 by the glass. A lot of our diners are traveling from outside the U.S and want to try domestic wines while they are here. But my favorite is the Pineau des Charentes, which is a fortified wine from France that was created by accident according to legend. We love to bring this at the end of a meal; it is rare to find and absolutely delicious. And when in doubt, champagne!”
Favorite Places for Wine: “Other restaurants in the area with exceptional wine lists are The Forge in Miami and The Breakers in Palm Beach.”
Brian Grandison, Head Sommelier at Four-Star Hakkasan Miami at Fontainebleau Miami Beach
The Wine List: “Hakkasan’s wine list consists of about 400 selections, ranging from classic vintages of fine Bordeaux to unique Greek varietals. Hakkasan also has a variety of different styles of sake. Instead of grouping wines together by region or grape varietal, at Hakkasan, we group them in categories such as “Classics,” “Curious,” “Terroir,” “Age” and “Grace.” When choosing wines for Hakkasan’s wine list, we want to make sure that a wide variety is chosen for our very diverse guests. Each wine is tasted with our food to ensure they complement each other. It is very important that the flavors incorporated into our food — things like chile, oyster sauce, onion and garlic — play well with the wine’s structure. It’s interesting to see how one particular flavor can completely throw off the complexity of a particular wine. If the wine doesn’t go well with our food, it will not make the list.”
Brian Grandison, Photo Courtesy of Hakkasan
What to Try: “While some of our most requested wines are heavy California reds, champagne and riesling are what works best with the cuisine. I recommend Grower champagne with our dim sum and dumplings. For an all-around red, the Passopisciaro from the Nerello Mascalese grape from Sicily has the acid and versatility to complement both our charcoal grilled Sha Cha sea bass and Peking duck.”
Favorite Places for Wine: “On my weekends off, I enjoy ordering off the wine lists at Michael’s Genuine Food & Drink, Uvaggio or Bourbon Steak. A trip to New York City is always incomplete without stopping into Pearl & Ash. I try to visit wine mecca Bern’s Steak House in Tampa as much as I can.”
Jennifer Wagoner, Head Wine Sommelier, and Sayoko Ieto, Head Sake Sommelier, at Zuma at Epic
The Wine List: Wagoner: “We have about 400 selections with a bit more emphasis on champagne and Old World wines. Keeping the diversity of the flavors in our cuisine in mind, the list is carefully crafted to highlight both the classics and new and upcoming regions and producers. We also pay close attention to our guest trends and wants.”
Jennifer Wagoner, Photo Courtesy of Zuma
Ieto: “For sake, we have about 100 kinds, including eight offerings by the glasses, a few special Nama sakes, and seven prestigious elections which can often change by region or season. Miami, for instance, with its warm sun, has many guests that look for dry, crisp and cold [choices].”
What to Try: Wagoner: “Schloss Schönborn Riesling 2008 [by the glass] goes great with the jumbo tiger prawn; the yuzu kosho that accompanies the prawn has a bit of spice that marries well with the slight sweetness of the wine. Our guests love white Burgundy and rich New World reds and champagne.”
Ieto: “Zuma sake from Akita Prefecture, exclusively bottled for Zuma, has an ultraclean finish and pairs perfectly with any sushi or sashimi dish on the menu. Born Ginsen from Fukui is refreshing and sophisticated. Mio sparkling sake is fruity with a unique sweet aroma and perfect for special occasions and great for dessert.”
Favorite Places for Wine: Wagoner: “Eric Larkee at Michael’s Genuine Food & Drink always curates an impressive list. Uvaggio is fantastic as well.”
Ieto: “EN Japanese Brasserie and Sakagura, both in New York City, have great selections of sake.”
