What are some of the country’s most savvy sommeliers sipping this time of year? We are excited to hear from Megan Mina, Zero Restaurant’s General Manager and Beverage Coordinator, on her top picks.
“The moment I picked up the glass to taste this for the first time I was instantly drawn in by jasmine, flint and fresh torn herbs. The grapes are grown organically and the wine is fermented and raised in underground cement tanks, giving it an energetic texture and preserving those bright, fresh aromas and flavors of spring to dance on the palate and stick around for an extended finish. The care and intention of Cyrille and Sylvain Paquereau is evident and the quality that is achieved in this wine makes it a remarkable value.” — Megan Mina, beverage director of Zero Restaurant + Bar in Charleston, SC”