Sofreh

Robert Tas and Whitney Grant, wine educator and certified sommelier, visit the well-known and loved Cafe Champagne in Pike Place Market, a charming Parisien-style cafe complete with a traditional menu and a wine list that offers thirty wines by the glass. The wines chosen for the Café are bistro-like: forward, simple, delicious wines from smaller appellations off the beaten path. 

Wines reviews include:

• Nv Crémant De Savoie
• 2019 Sancerre - Sancerre AOC
• 2011 Saint-Julien Château

Whitney Grant, wine educator and certified sommelier, and Robert Tas navigate their way through the wine list at Metropolitan Grill to find the best, bold reds to pair with a steak. Whitney shares a little background information on iconic Napa wineries, stand-out wines from Oregon, and tasting notes, and points out a few stellar vintages and white wines on the list. 

Wines reviewed include:

• 2014 Bergström, Cumberland Reserve
• 2012 Domaine Serene, Grace Vineyard Pinot Noir
• 2018 Rombauer Chardonnay from the Carneros AVA

Whitney Grant, wine educator and certified sommelier, joins Robert Tas at Ray’s Boathouse in Seattle where they review the wine menu and identify the best bottles on the list. Ray’s Boathouse is a James Beard award-winning restaurant located on Puget Sound, a great place to go for seafood, and, of course, a little wine. Whitney breaks down the blend in a fabulous Rioja, explains why old vines make great wine and introduces an affordable, biodynamic wine.

Wines reviewed include:

●  2009 Lopez de Heredia  Reserva Rioja

●  2020 Stoller Estate rosé

●  2020 “Old Vines” Chenin Blanc

Whitney Grant, wine educator and certified sommelier and Robert Tas head west to Seattle where they explore the wine list at the Purple Cafe and Wine Bar. A thirty-foot tower of wine sits in the middle of this glass-panelled restaurant, so you know their attention to their wine list is front facing. The menu and wine list have been carefully curated to pair well with food and wine from regions in the northwest and beyond.  Whitney explains which type of wine works best with spicy foods and why, how aging on the lees affects the wine, and which types of food pair well with tannin-heavy wines. 

Wines reviewed include:

• 2019 Schramsberg Blanc de Blanc
• Domaine Jerome Gradassi, Cotes du Rhone, Chateauneuf du Pape
• The Chateau Musar “Musar Jeu

Whitney Grant, wine educator and certified sommelier, and Robert Tas explore the extensive wine list at the award-winning restaurant and raw bar Seastar. The wine program boasts more than 750 wines from around the world; fortunately, Whitney is here to help navigate the list and find the juice that suits your needs whether it’s choosing a wine to pair with oysters, nigiri, or sashimi, or a bottle that works with the Found, Foraged, Farmed menu such as the Fried Brussels Sprouts or Black Truffle Macaroni and Cheese.

Wines reviewed include:

• Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand
• 2019 Boraso Garnacha “Tres Picos” Campo de Borja, Spain
• 2019 Stoller Pinot Noir

Whitney Grant, wine educator and certified sommelier, and Robert Tas visit Seattle’s favorite steak house, The Butcher’s Table. This restaurant has won many awards for both the cuisine and the wine. Whitney identifies a few stellar blends on the menu in addition to value wines and those special bottles. She also explains what the difference is between Old World and New World wines and takes a closer look at the stylistic difference for a particular varietal chardonnay.

Wines reviewed include:

●  2019 Flowers Chardonnay

●  2018 Jean-Luc Colombo “Les Abeilles”

●  2019 Bodega Colomé Estate Malbec

Whitney Grant, wine educator and certified sommelier, and Robert Tas take a trip to Have & Meyer, a natural wine bar and Italian restaurant in Brooklyn. This restaurant uses sustainable and seasonal ingredients from small producers and the menu is inspired by the slow food approach to cooking, they also have an incredible natural wine selection with more than 100 natural wines, including a few champagnes. Whitney shares a few facts about natural wines and Italian varietals in addition to navigating the list and finding the lesser-known must-trys and wines that should not be missed. 

Wines reviewed include:

• Stefano Ronco Severo pinot grigio
• Il Rospo Cabernet Sauvignon from Tuscany
• Jacquesson Cuvee No. 744

Wine educator and certified sommelier Whitney Grant and Robert Tas explore the wine list of Don Angie, a Michelin-starred restaurant in East Village that serves a fusion of American, Italian, and Asian cuisine. Whitney provides excellent pairing suggestions with select menu items, explains why present-day Lambruscos should be given a second chance, and recommends a natural orange wine on the list.

Wines reviewed include:

• Vinous Obscura Fiano Blend, Willamette Valley
• 2017 Harlan Estate from Oakville, California
• Montanari, 'Opera' Lambrusco di Modena Secco

Host Robert Tas and Whitney Grant, wine educator and certified sommelier, explore the wine list at Ruffian, a vegetarian restaurant that also offers wine lessons taught by one of their certified sommeliers. With a 250+ bottle list, Ruffian has a great selection of wines from all over Europe, the States, and Lebanon, and Whitney identifies the must-trys and value wines and introduces us to grapes indigenous to Lebanon and best, most complex sweet wines in the world. 

Wines reviewed include:

• Domaine Tatsis "Young Vines" from Macedonia, Greece
• Moreau, Aligoté from Burgundy, France
• 2015 Tokaji Szamorodni

Whitney Grant, wine educator and certified sommelier, joins Robert Tas as they peruse the wine list of The Ten Bells. The Ten Bells specializes in natural wines, and wines produced from organic or biodynamic grapes with very little intervention from the winemaker. Whitney reveals the best bottles for those special occasions, value wines for oenophiles on a budget, and the wines that pair best with select items on the menu.  

Wines reviewed include:

• 2014 Grand Cru Zotzenberg riesling
• Cuvée Papillon from Provence, France
• Si Rose gewürztraminer & pinot gris