Sure, the month of January is filled with onerous New Year’s resolutions full of strict diets and exercise. The good news is that those resolutions probably have you on the path to participate in American Heart Month this February. The even better news is that, according to many studies, drinking red wine—as long as you don’t overdo it—may actually be good for your heart.
So follow your heart with these recommendations for pairing a rustic or robust red wine with a few of Austin’s best heart-healthy dishes.
The Sommelier: Mark Sayre
601 W. Sixth St.
Advanced Sommelier Mark Sayre has gathered prestigious honors, such as Texas’ Best Sommelier in 2007, Wine & Spirits Magazine’s Seven Best New Sommeliers in 2010 and a 2012 CultureMap Tastemaker Award during his career managing the restaurant at Westwood Country Club and running the wine program at Trio Restaurant at the Four Seasons Hotel Austin. Now serving as service director of the wine-focused Arro, he is in his element.
Executive chef, Andrew Curren of the ELM Restaurant Group, opened the French bistro, Arro, in autumn 2013 and it quickly grew a devoted following with its unpretentious farm-to-table French fare. Arro got a facelift in the summer of 2015, expanding its outdoor seating and adding vibrant design touches to the interior. The menu was also updated with some playful touches.
Sayre has a deft touch at pairing wines from the extensive list with the everchanging menu.
“I take a broad approach to food-and-wine pairings,” he says. “I pair the structure and weight of a wine to match the food. This gives you more options. Now you can talk about red wines and seafood. Now you don’t have to talk about pairing cherry flavors in wine with cherry flavors in a dish. It’s about how the weight of the wine and the weight of the dish work together. If the texture of this dish is really elegant, let’s find an elegant wine with a little more body.”
The Meal: Niçoise Salad
This classic salad from the South of France is as satisfying as it is healthy, with grilled tuna atop leafy greens, herbs, green beans, potatoes, eggs and olives. Sayre says pinot noir is a perfect mate for niçoise salad. “The elegance and complexity in salad match elegance and complexity in the wine,” Sayre says. “The meaty flavor from tuna, savory earthiness from the olives and potatoes, and myriad herbal qualities go really well with fruity and floral tones and the core of savory and spicy flavors.”
The Wine: 2009 Domaine Michel Lafarge Premier Cru Les Aigrots from Beaune, France
This Southern Burgundy beauty is as rustic as it is elegant, with bright cherry flavors and enough oomph to muscle up to the meaty aspect of the tuna. It runs about $178. For a less expensive option, try the 2013 Soter North Valley Pinot Noir from Willamette Valley, Ore. This is a gorgeous wine, with juicy fruit intensity balanced with herbal scents and earthiness, and is often found in Burgundy, France. It is $48 for a bottle or $12 by the glass.
THE Sommelier: Nathan Fausti
4807 Airport Blvd.
Certified Sommelier Nathan Fausti is a rising star in the Austin wine community. Having won the title of 2015 Texas’ Best Sommelier, he is now preparing to take the Advanced Sommelier Exam and test his skills in the Chaîne des Rôtisseurs Young Sommelier Competition as one of three people selected to compete in the 10-state region.
Though he’ll soon take the helm as sommelier at Due Forni, in his current position as the sommelier at Bullfight, Fausti pairs Spanish wines with Southern Spanish tapas. Finding the right wine to go with a diverse selection of flavors in multiple dishes is a fun challenge for Fausti.
Bullfight, the newest restaurant from chef Shawn Cirkiel’s Parkside Projects, reflects his take on traditional Spanish dishes. Made with local ingredients, sustainably raised meats and fish, the tantalizing selection of tapas is mostly heart-healthy with plenty of gluten-free, dairy free, vegetarian, and vegan options. Executive chef, Ryan Shields, philosophy is if it doesn’t need salt, butter, cream, or flower, it’s not in the dish.
“I look for structure and match the body of the wine with the body of the food,” he says. “Wine with a lot of tannin matches fattiness. Higher alcohol goes with a heavier-bodied dish. I match for the most part and then look for some contrast. It is like adding a seasoning to the dish.”
The Meal: A Trio of Vegetable-driven Tapas
Escalivada with peppers, eggplant and boquerones is an absolutely gorgeous dish served with the fish artistically arranged on a ring of roasted and chilled vegetables. Cauliflower gazpacho, made with cauliflower stock, has crunchy, grilled cauliflower florets, paprika-spiced walnuts, pickled grapes and shaved fennel. It is a party of textures and smoky, sweet flavors. And grilled branzino, a traditional Mediterranean sea bass, is served in tomato broth with herbs, garlic and braised cannellini beans.
The Wine: Lopez de Heredia Vina Tondonia Reserva 2003, Tempranillo from Rioja, Spain
This aged red wine has savory flavors almost like sweet and sour, with mellow red fruit, cherry, soy sauce, baking spice, vanilla and a lot of earthiness that pairs well with escalivada. It’s priced at $98. For a less expensive alternative, try the Palacio de Canedo Maceración 2013 from Bierzo in Northwest Spain. This is a medium-bodied wine made with the mencia grape. It is reminiscent of Cru Beaujolais, with great aromatics, fresh cherry flavors, black pepper and a savory herb spiciness that goes well with vegetables and fish. It is $56 for the bottle or $12 by the glass.
The Sommelier: Chris Dufau
Emmer & Rye
51 Rainey St.
Certified Sommelier Chris Dufau has extensive experience in wine service from stints at the famed French Laundry and the Martini House in Napa Valley, Calif., as well as Jeffrey’s in Austin. He joined the team at the newly opened Emmer & Rye, drawn by the opportunity to work at a chef-owned restaurant in a vibrant part of town.
Named for ancient grains, Emmer & Rye uses local ingredients in its American cuisine, including herbs and vegetables grown in raised beds outside the restaurant and foraged locally. Executive chef and owner, Kevin Fink, prepares seasonally-appropriate small plates like pork trotter pressé and octopus confit. A fun way to enjoy several complex dishes, like cauliflower custard with mustard and wheat berries, is to order from the dim sum style cart service.
Pairing wines with an eclectic mix of small plates and ever-changing dim sum dishes keeps Dufau on his toes.
“I designed a list of mostly European wines that fit a broad spectrum of flavors and that work with multiple courses and multiple dishes,” Dufau says. “We have 45 wines by the bottle and six whites and eight reds by the glass that are great for everyday drinking.”
The Dish: Rye Pappardelle Pasta With a Mangalitsa Pork Ragout
The big, broad noodles are made in-house using grain that is milled in the kitchen. Served lazily folded over each other with lean cuts of pork braised in Roma tomato sauce, the firm pasta and tangy ragout are meltin- your-mouth delicious.
The Wine: Ar.Pe.Pe. Rosso di Valtellina, Nebbiolo from Lombardy, Italy
This light-style wine made near the Swiss Alps has floral, cherry and cranberry flavors that go well with the pork and many other dishes on the menu. It’s priced at $70. For a less expensive alternative, try the Claus Preisinger, Blaufrankisch from Austria. This is a solid wine, with wild, brambly fruit flavors that bring out the spiciness of the rye in the pasta. It is $45 for the bottle.
This story was originally published in the February issue of Austin Woman Magazine. Pick up a copy at your local newsstand.