As Wine Director at Napa Valley’s Auberge du Soleil, Kris Margerum has been in pursuit of the perfect food and wine pairings at the iconic wine country inn for more than 30 years. He has developed close relationships with the top wine makers of Napa Valley. His wine list currently offers 1,500 selections from a 17,000-bottle cellar and has been awardedWine Spectator’s Award of Excellence for over a decade.
As Wine Director at Napa Valley’s Auberge du Soleil, Kris Margerum follows a simple philosophy when selecting wine for the inn’s Michelin-starred restaurant: One plus one can equal three. The right wine complements the food, and together, they create an unforgettable experience.
2013 Desante “Proof” White Wine Blend, Yountville
The Proof of the existence of terroir in California wines. This is what David and Katharine DeSante were looking for when they decided to produce this wine. They had the perfect vineyard available to them to make such a wine. The site was planted in 1962 with head trained vines that now almost look like little trees. This old vine site is planted to a field blend of Semillon, Sauvignon Blanc, Sauvignon Vert, Chardonnay, Pinot Blanc and Trousseau Gris. The wine is made with very little intervention, using a neutral oak barrel, no malolactic, no fining and no filtering. There is only one barrel produced of this white blend that offers a very intense, complex and layered quality, with of honeysuckle, melon, peach and earthy mineral.
2012 Matthew Wallace - Cabernet Sauvignon - Napa Valley
This 100% Cabernet Sauvignon comes from vineyards in the hillsides of the Stag’s Leap District, along with a lesser amount of Howell Mountain Fruit. The wine retains much of it’s Stag’s Leap qualities of blackberry, dark chocolate and mineral notes, as well as the classic “Iron fist in a velvet glove” structure we all have come to associate with the Stag’s Leap District. As is the case with most 2012 Napa Valley Cabernet Sauvignons, the wine is very showy and seductive now, but will continue to improve with time.
Lamb and Merlot
Duckhorn "Three Palms" Calistoga 201 0 Merlot
On our menu: Spiced Local Lamb, Yogurt, Mint, Niçoise Olives, Chick Peas, Meyer Lemon Sauce’
Lamb and Merlot are natural food and wine pairing partners due to the dusty, green, herbal notes of merlot like sage, rosemary and oregano. Here in Cabernet Country, Merlot is often overlooked. Duckhorn has been true to a standard example of the potential of this grape. Duckhorn has been a beacon for Merlot. They have always stayed true and make the best Merlot and their Three Palms vineyard is the very best.
Lobster and Chardonnay
Brick & Mortar - Napa Valley 201 2 Chardonnay
On our menu: Maine Lobster, Almonds, Avocado, Moroccan Vinaigrette
Lobster and Chardonnay is another food and wine combination. I love the mouth feel of Brick and Mortar as it holds up to lobster well. This is a wine that has enough richness to hold up a lobster dish yet, shows balance and restraint of its flavors.
