S3, EPISODE 3
Michelle Biscieglia, Wine Director of Blue Hill Restaurant in NYC oversees the wine program at one of America’s true farm to table restaurants. Chef Dan Barber showcases local food and Michelle stewards a wine list with producers who respect artisanal technique. Michelle’s wine list is designed and listed to be stylistic, not regional. Sustainability carries over from the food to the wine.
What are you drinking now?
Light fresh whites, Pepiere Muscadet and Los Bermejos dry Malvasia from the Canary Islands.
Favorite wine and food pairing?
Her chef husband Simone Bonelli's simple pomodoro and spaghetti with a northern Piedmont Grigolino or Freisa red. Simone likes a Guido Marsella Fiano di Avellino red with pizza.
Favorite wine restaurant or bar?
Pasquale Jones, NYC
Favorite all time wine?
1966 Domaine Leroy Pommard, the wine that got Michelle into wine!
Best wine under $15?
Red- Beaujolais, Marcel Lapierre Raisins Galois
White- Vinho Verde from Portugal, Asnella
Hardest food to pair wine with?
Pickled grilled parsnip steak with a Spanish Lopez de Heredia Rioja
Weekly Wine Sip:
2015 La Spinetta Tuscan Vermentino
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