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Abe and Arthur's Sommelier, Peter Mastrogiovanni, introduces a large-bottle format for the restaurant - Serving wines (that could normally cost over a...
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Hello and welcome my favorite part of the week we get to talk about lying no business -- -- Fox Business Network and we're gonna talk wine but -- talk really big bottles today.
Which is so cool you know so many people -- -- there really -- to collecting spinal.
Thankfully Peter -- Geovany is here with us right now.
Some day at even Arthurs but really your big title is beverage manager at the -- group which owns the -- the general Lexington -- brass.
And of course the level nightlife.
We were just talking about.
You're hearing out even Arthurs widen.
Well because it's such a fun -- -- has a great vibe and I have a more serious wind background -- this was a great way.
To incorporate.
The fun -- serious -- no big bottles are walking around the -- on.
To really generate an even bigger bodies -- pressure -- has already.
So -- and -- basically saw this -- -- decided this is really good match farms you out to even Arthur steakhouse.
Yes -- in the Meatpacking District stepping out of -- again at the meatpacking had seen it today.
And now -- these -- restaurants coming in again.
This is really cool novelty is this bringing new people down there.
It is it's actually bringing.
Guess that usually may not come down an -- right -- Because.
You know it's maybe it's not there's scene.
When they come into a bit Arthurs and they see that for example in 1989 checked -- -- provoke you about a double Magnum is being poured.
By the glass for maybe -- 2627.
Dollars.
It's it's really cool for them to to try that -- and then.
When we come back the next time it's an equally cool bottled wines and -- -- right it's -- only -- one -- the age changes all the time yeah.
OK so let's talk about how -- where you find these things I didn't -- -- have these bottles Brittany is large it's so cool.
Of well auction primarily attack because.
Quantities are limited.
Usually they are sold -- private.
Collectors who then will.
You know put them they mostly French French -- I due mainly Bordeaux and I Napa Valley cabernet.
Just to keep in line with the state house sure sure sure -- perfect with a meal right.
-- -- -- big -- yet the section where the smaller ones we've been on.
I've opened up -- ones that are double and triple the size of this one.
OK so let's not about this -- come -- for dinner.
You only do this couple days a week yes -- I know well and now I can go on the lips and you know what did you due in large file tastings.
You know since it's such showed.
Of a program that's not super easy to sustain -- it's it's really sort of like fly by the seat of the pants and I go down with a seller check out what I have.
Pick the bottle tell the staff make sure my -- tastes.
Because they're the ones rational to communicate -- report right to the guests.
And then I will walk over to the table with.
Huge bottle of wine that makes you sort of looks -- to one side and and that's that looks really funny actually in a lot of guests are shocked that the wind comes in -- bottled up big now for the glass and they'll enjoy it hopefully.
Anywhere from sixteen to 32 dollars a glass now let's talk about how light he's this because doesn't -- have to in theory open and -- and you have to go through metal processing you -- cancer.
I actually do a tremendous amount of work.
With the particular one of the night a couple of hours before service that -- -- usually double to -- the line.
-- put back in the -- because.
Especially like to.
Older wines don't borderless from the seventies matter of fact you know the sentiment will collect.
And I don't want.
Did someone that sentiment in their in their glass wind that there may be paying 25 dollars and -- so I don't want to I want them that suit to drink.
Do you open it up -- and it's it's.
It's ready to drink even though you could have backed by Britain drink -- so you put it back in the -- you walk around and around tasting it -- it -- -- its older case it.
You don't want people I would almost think you don't want people slug this week down which is he wanted to sit and Angela that glass line.
Yes and and I do my best to communicate communicate that of the guests -- I don't -- -- educate because there is.
It's more communication you know.
One of the reasons we do this program is because it's so cool and -- to be able to taste of -- That would maybe cost over thousand dollars for the entire bottle and -- on the 25 dollars a glass.
It.
That's OK so you go to auction you find these -- really so now I'm kind of relying on your pal I'm lying and you re -- I mean are you going to be sending -- rating system Regis go on like.
K this is.
Really I've -- this before it's good to go about your -- not so much it's just a lot of study.
-- -- -- -- -- -- -- Vintages.
And at my previous job it was a very.
Old wanting centric plays.
So I've actually had the opportunities who experience some of the same villages not -- of these larger auto -- But had experience with the ones that passed.
-- -- to do that it does this so it's kind of -- little template but so all those old wine really insisting that that's your background because now you're moving on to new cell lines.
Of Sonoma County -- a lot of young line yeah you're -- and here in particular this year's -- doesn't and really young compared to -- you're -- -- Fingers crossed -- allegiance.
As the bottlenecks Stewart's show which I think it might say so what I mean I guess it's a logical progression that you -- -- making your online yeah.
You know being -- some way.
You know you -- put together great wine lists and such but you know the hands on factor in the actually making something.
Isn't always there.
So I thought you know I wanna have my stamp on something I want have a one to call my own.
And -- work in conjunction with red car winery on the Sonoma coast as sort of pilot.
Project.
Offered this particular seraw.
It's it's been going really well and -- expense who have and impugn or project later this year.
It certainly gives you a sense for have a whole thing comes it into the bottom right when you just that you get out there whether it's good -- it's nice -- I think it really -- better.
-- should that are -- -- into the yet and it.
More appreciative of more and more understanding of new level of difficulty and patient and patient -- -- -- -- -- -- -- -- -- -- A really really good one yes it's probably -- never had.
I'm just gonna enjoy the Gaza -- Joseph Ross like the next next -- -- -- California.
More particularly in northern California.
Just for the.
Climate is -- there and then.
How cool it can be so close of the Pacific.
Yeah I think -- -- -- -- -- going to be a big hit.
But don't expect -- sixteen as your next project to me it seems to me that when I was out there Napa in October -- -- seems like really picking up speed again.
-- you know there's a whole push.
Towards a more balanced lower alcohol -- and Napa Valley cabernet.
You know.
Doesn't really fit into that category whereas Sonoma coast pinot noir little more delicate approachable.
Writer style.
I think -- is the wave of -- your interest and then yeah for sure.
Yeah yeah okay so I want to come to even there's I want OIT's one of these big bottles.
To show up on a Thursday Friday Saturday and keep my fingers -- in an open one.
For now and yeah.
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