Earlier this year, we created a Sommelier Team to assist in creating, enhancing and maintaining a strong and vibrant wine and spirits culture for Morton?s employees and guests. It?s an incredible and passionate group of professionals, so I?m featuring one of these individuals in today?s ?Sommelier Series.?
Meet Todd Bricker, Certified Sommelier and General Manager?of our?San Antonio location. I asked him five simple, but interesting, questions.
1. What?s your favorite Morton?s food and wine pairing?
I had my favorite pairing while hosting my brother?s bachelor party in Denver. I had the Orin Swift Prisoner with a Cajun Ribeye. The peppery notes from the Zinfandel in the Prisoner blend pairs very well with the cajun spices. We had a bunch of beer nerds with us, so I expected only a couple people to drink wine. Everyone liked the wine so much that no one had beer.
2. What are you drinking now?
Rose. When it?s hot and humid in Texas, I love to open a bottle of Rose. It?s a perfect front porch wine and goes with a huge variety of foods?from fish to barbecue or anything else you?d put on a grill.
I?m also a big whisky fan, and I usually have a Sazerac to start off dinner. However, after trying Morton?s new Manhattan with Maker?s Mark?46 and Carpano Antica Vermouth, I have been on a mission to find cocktail bars with similar high-end ingredients and try their version of a Manhattan.
There?s a new brewery in San Antonio called Ranger Creek, and they do a Belgian Strong Ale named La Bestia Aimable. One of the best, most complex beers I?ve ever had. I sat down to dinner at Morton?s, and it paired well with everything on the table from Oysters Rockefeller to a New York Strip.
3. What?s your favorite wine that?s less than $20 a bottle?
Etude Rose (see my answer above!)
4. What?s the most common question about wine/beer/liquor that you get from your guests?
It?s usually the most vague??What do you recommend?? This can be a tricky question to answer. I usually ask what they like to drink when they?re out to dinner. This will give me an idea of price-point and what type of wine they like?whether it is something big and juicy or something a little more reserved. Then I ask if they want to stay in their comfort zone or if they want to branch out and try something new. Finally, I ask what they are having for dinner and then go for their best pairing rather than necessarily sticking with a classic pairing.
5. What was your favorite ?fun fact? that you learned during your Sommelier training?
This is a hard one. I can tell you my ?a-ha moment? was when I went out to Napa Valley for the first time and was able to experience the different viticutlural areas first hand. I still remember what it felt like to be 5 miles apart, but a temperature differential of 10 degrees. It is then when I truly realized the meaning of terroir. Another fun fact?every bourbon that I am familiar with spells whisky with just the ?y.? Makers Mark spells it ?whiskey? with an ?e? in honor of their Irish heritage.
Stay tuned and?meet another member of our Sommelier Team next month!? Until then, you can ask the General Manager of your preferred Morton?s locationwhether they have a Morton?s Sommelier on staff.? Most locations do, and they can help take your dinner experience to the next level. You can also visit our website to learn more about our wine and spirits program.
Cheers!
Tylor Field, III
V.P. of Wine & Spirits
Morton?s The Steakhouse
Source: http://thebeststeakanywhere.com/2011/08/mortons-newest-sommelier-feature/
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