Sommelier’s pick
Who: Rick Stiles, wine director and sommelier at Triniti Restaurant and Sanctuari Bar
Background: Originally from upstate New York, Stiles made his way to Houston four years ago as a trombonist at Rice’s Shepherd School of Music, where he earned a master of music degree. Having spent a number of years working in Rochester, N.Y., at several award-winning restaurants, Stiles cut his Houston food and wine teeth with the Clark-Cooper Concepts group (Ibiza, Brasserie 19, Coppa, et al.) before landing his current job.
What: 2012 Valdicava Rosso di Montalcino
Why: “This Tuscan red exemplifies so much about what I look for in any wine I drink or serve my guests,” Stiles says. “It’s a classic expression of the place it came from, the highest standards of wine-making were employed and, maybe most importantly, it’s a phenomenal value. Valdicava is one of the greatest producers of Brunello di Montalcino, which tend to command high price tags.” (“Rosso” is a designation for essentially the same wine but released a few years sooner with less oak aging.) “This wine has a gorgeous nose full of dusty, ripe cherry, black tea and baking spices,” Stiles adds. “On the palate, the interplay between fruit, earth and herbs is delightful and constantly changing, making this not only a delicious wine to drink but a very exciting wine for me to pair with chef Ryan Hildebrand’s food. Unlike its big brother Brunello, the Rosso doesn’t need years of aging to soften and be drinkable — it’s best fresh. Also unlike Valdicava’s Brunello, which can sell in restaurants for $300$600 or more depending on the vintage, Valdicava Rosso has an approachable price point.”
Price: $25 for a glass or $85 for a bottle at Triniti, 2815 S. Shepherd