Wolfgang Puck’s celebrated smoked salmon pizza pairs brilliantly with Champagne Ruinart’s Brut Rosé
My good friend Jesse Rodriguez, wine director of The Addison Restaurant at the Grand Del Mar in San Diego, had been talking forever about visiting the legendary Pizzeria Bianco in his hometown of Phoenix, and convinced me that a pilgrimage was in order. Brian Donegan, wine director of Market Restaurant in San Diego, joined us in Los Angeles for a quick Bianco primer and to eat at another esteemed pizzeria, Nancy Silverton’s Pizzeria Mozza.
Mozza has been getting rave reviews and the wine and food scene in L.A. in general is experiencing a period of resurgence and renewal, but a great deal of credit is owed to the landmark Spago in Beverly Hills. Wolfgang Puck opened that Spago, his second, in 1997 and has served as Puck’s home base ever since, picking up numerous awards including two Michelin stars in the process. Not to be missed is the signature smoked salmon pizza which Sommelier Chris Miller expertly paired with a nicely chilled bottle of Champagne Ruinart Rosé.
Hand-made sweet white corn and marscapone agnolotti bordered on absurd
Some may say Spago is no longer L.A.’s hottest table, but you wouldn’t think so given its breathtaking dishes like handmade sweet white corn and mascarpone agnolotti or the fresh ricotta gnocchi with braised Sonoma lamb ragout. The sweetness and texture of the agnolotti bordered on absurd and Miller’s pairing with the lamb, the 2006 Gramercy Cellars Lagniappe Syrah from Columbia Valley, Washington was spot-on. All in all it was a terrific experience.
Sommelier Chris Miller at Spago Beverly Hills
posted on August 6 2009 by jesse