By Thom Collyns:
Talking wine can be intimidating and annoying. Let’s face it, describing something as “oakie with legs and hints of sunshine and roundness” is either really bad poetry or hoity toity nonsense. On the other hand, saying something is “good” or “bad” is overly simplistic and unhelpful. A middle ground is what most average wine drinkers would appreciate! With such trepidation, we met Master Sommelier George Miliotes at a recent restaurant preview of Seasons 52. George just happens to be one of only 200 Master Sommeliers in the world.
Meeting a member of such an elite clique could have been intimidating but George was friendly, gracious, warm and a complete pleasure. He selected a food/wine pairing and gently guided us through his selections. He didn’t speak “wine-ology.” Instead, he described why he selected each wine for the food it was paired with. He also shared stories of traveling the globe on a never-ending quest to discover new wines and regions that just may be the next “big thing” in wines. What a dream job!
When asked about Colorado wines, George was complimentary. Although they don’t factor now in his selection for Seasons 52 (due to limited quantities), he hinted at future “guest appearances.” (We’ll hold you to that, George!)
George is in charge of educating and inspiring all the staff at Seasons 52. His role is to nurture a wine-loving culture that encourages staff to make wine approachable, not intimidating. His goal is to help customers enjoy wine with their meal and create memorable experiences. Now that’s the kind of wine talk we can support!
Here are his picks for the night that excited us the most, many of which you can enjoy by the glass thanks to Season 52’s “52 wines by the glass” offering!
- Caramelized Scallops with Butternut Squash Risotto with Mer Soleil, Central Coast 2012, a Monterey “oaked” chardonnay that was aromatic and rich but not overpowering.
- Warm Harvest Mushroom & Arugula Salad with Truffle dressing and shaved parmesan cheese with Sinskey, Carneros 2012. The medium, organic pinot noir was light and smooth.
- Oak-Grilled Lobster Tail and Filet Mignon with mashed potatoes, seasonal vegetables and a red wine sauce with South African De Toren Fusion Z, Stellenbosch 2011 with a density of flavor.
Fortunately, diners don’t need to know all the ins and outs of the wines served at Seasons 52. The well-trained (George-trained) servers will guide you, passing along some knowledge to you, with a beautifully paired meal.
Seasons 52 is located at 8325 Park Meadows Center Drive in Lone Tree. Read our review of the restaurant, here.
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