You could spend a lifetime chasing the perfect bottle of this temperamental and complex wine. When you finally find one, though, the perfect Pinot will rock your world. Sommelier Sara Fasolino has tips to help in that search. “Pinot Noir: Beginners Guide to Wine” walks you through the challenges that winemakers face when working with this capricious grape, covering its noble Burgundy beginnings through today’s U.S. winemaking regions coming onto the scene. Much coveted for an array of flavors and aromas and well known for its delicate, soft style, Pinot Noir partners well with a bounty of foods. Fasolino has advice on everything from meats and dishes that match it best to price points, quality levels and how long acquired bottles should age.
Excerpt from the Book:
“The main thing that is unique about Pinot Noir is that it is genetically unstable and prone to mutation depending on the terroir in which it is grown and what is planted next to it. The white wine we call Pinot Gris, for example, was Pinot Noir at one point. Instead of the black color of red grapes, or the green color of white grapes, the skin of Pinot Gris is actually gray, as the name indicates. The gray color does not impart any color on the pressed juice, so the wine stays white.”
Includes:
1. Understanding Pinot Noir
1.1. One of a Noble Trio
1.2. A (Kind of) Rare Treasure
2. Choosing Pinot Noir
2.1. Picking the French Grade
2.2. The Great Northwest
2.3. A Wealth of Choices
3. Serving and Enjoying Pinot Noir
3.1. The Pale Pairing
3.2. The Dreamy Choice
About the Author:
Sara Fasolino, senior beverage manager for Brinker International, oversees the entire beverage inventory for all Chili's and Maggiano's locations. Recognized as a certified sommelier by the Court of Master Sommeliers, a certified specialist of wine by the Society of Wine Educators and as an advanced mixologist, Fasolino is passionate about wine and spirits. And in her role at Brinker, she has truly found her home.
Originally from Buffalo, N.Y., Fasolino moved to Dallas for her role with Brinker in 2012, and she hasn’t looked back. “I am thankful and humbled every day I come to work and do my job,” Fasolino says. “I am extremely fortunate and grateful.”
Fasolino’s experience in the restaurant industry dates back to her college years in Ohio, where she was a server in an area restaurant. Upon graduation from Marietta College with a bachelor’s degree in psychology, she worked with a beverage marketer and distributor in Ohio before relocating to Chicago, where she was the beverage systems manager at Morton’s The Steakhouse. She now resides in Dallas with her family.
Excerpt from the Book:
“The main thing that is unique about Pinot Noir is that it is genetically unstable and prone to mutation depending on the terroir in which it is grown and what is planted next to it. The white wine we call Pinot Gris, for example, was Pinot Noir at one point. Instead of the black color of red grapes, or the green color of white grapes, the skin of Pinot Gris is actually gray, as the name indicates. The gray color does not impart any color on the pressed juice, so the wine stays white.”
Includes:
1. Understanding Pinot Noir
1.1. One of a Noble Trio
1.2. A (Kind of) Rare Treasure
2. Choosing Pinot Noir
2.1. Picking the French Grade
2.2. The Great Northwest
2.3. A Wealth of Choices
3. Serving and Enjoying Pinot Noir
3.1. The Pale Pairing
3.2. The Dreamy Choice
About the Author:
Sara Fasolino, senior beverage manager for Brinker International, oversees the entire beverage inventory for all Chili's and Maggiano's locations. Recognized as a certified sommelier by the Court of Master Sommeliers, a certified specialist of wine by the Society of Wine Educators and as an advanced mixologist, Fasolino is passionate about wine and spirits. And in her role at Brinker, she has truly found her home.
Originally from Buffalo, N.Y., Fasolino moved to Dallas for her role with Brinker in 2012, and she hasn’t looked back. “I am thankful and humbled every day I come to work and do my job,” Fasolino says. “I am extremely fortunate and grateful.”
Fasolino’s experience in the restaurant industry dates back to her college years in Ohio, where she was a server in an area restaurant. Upon graduation from Marietta College with a bachelor’s degree in psychology, she worked with a beverage marketer and distributor in Ohio before relocating to Chicago, where she was the beverage systems manager at Morton’s The Steakhouse. She now resides in Dallas with her family.
