Ryan Ibsen, Bestia’s Sommelier gives us the scoop behind those pretty wine bottles you might spot on the tables while dining at Bestia.
An assortment of the many various large format bottles that we have repurposed for use when decanting. There is a long European tradition of reusing bottles, and given how much of what we pour we prefer to decant, it affords us plenty of big, beautiful options in an extra-sustainable way! Plus, they create the illusion of more wine, which everyone seems to like!
Decanting a skin contact pinot grigio from Dario Princic in Friuli, Italy. It is wild and tannic and what very few folks are expecting from that varietal. Many of these neo-traditional styles of wine seem to really show best after a day or two open.
Here I’m trying to accelerate that by decanting and getting as much air in there as possible.
This is some 2006 Nikolaihof Riesling ‘Steiner Hund’ poured from a magnum that I was in no hurry to empty. I wasn’t surprised when it was gone in a flash, however. I can think of no other wine estate that has so endlessly held my fascination. 2000 years of history culminating in 100+ years of family tradition and the distinction of being one of longest practicing Bio-dynamic wineries in the world. All of that plus it works wonders with A LOT of chef’s food!
Basking in the glow of excellence. Probably wishing I could get EVERYBODY to drink wines like these.
Here is three quarters of the Bestia wine team (Jesse was AWOL, but we saved him some) engaging in a little discussion of said masterpiece. Probably smiling in realization that one of the highlights of the day came just moments after we had all arrived.
After the discussion and analysis of that stunning wine (which I will refer to here as ‘the perks’) we generally are in need of humbling ourselves. One way to achieve this is to lift 40 pounds of wine. Repeatedly.