Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100EvEryday SommEliEr F e b r u a r y / M a r c h 2 0 1 7 7 3 Meaghan Maurice By Ralph heRsom Which restaurants boast the best wine? Our sommelier shares his top Portland spots. E very year, I try to eat and drink better than I did the year before. And no, we’re not talking clean eat- ing and protein shakes. To help you nav- igate Portland’s flooded food and wine scene, I’m sharing five of my favorite Port- land destinations for winning wine lists and perfect pairings. An institution since 1996, Fore Street’s wine list has been honed to a high caliber. If you dine at the bar and make inquiries, you won’t be disappointed. Adam Beck- worth, who oversees the beverage program, also does double duty as bartender and of- fers brilliant food and wine pairing sugges- tions. If you don’t catch Adam there, you’ll still find plenty of interesting choices by the glass or bottle. In particular, I’d suggest the 2013 Trimbach Pinot Noir “Reserve” from Alsace, France. This 100-percent Pi- not Noir hails from one of the world’s most renowned wine-making families, with a viniculture history dating to 1626. The aro- mas of red fruit make this unoaked, medi- um-bodied wine a wonderful pairing with Fore Street’s dry-rubbed pork loin. Chef David Levi’s locavore joint Vin- land has some of the most interesting and flavorful food in Portland–with an eclec- tic wine list to boot. Choose the 2014 San- ta Giustina “Ortrugo” Colli Piacenti- ni from Romagna, Italy, along with Levi’s “Chicken with Crisp Skin” for a satisfying flavor combination. Made from 100-per- cent Ortrugo grapes hand harvested from an organic vineyard, this versatile white wine boasts clean and pure notes of citrus and apricot. With many years in the wine indus- try, Michael Burke, general and beverage manager at Scales on the Maine Wharf, has created a well-thought-out interna- tional wine list, including many fantastic by-the-glass options. As an added ben- efit, Burke also works the floor during dinner service and can assist in select- ing the perfect wine for your meal. If he’s absent during your visit, you can rely on the 2014 Pierre Boniface Apremont from the Savoie region in France. This delicious unoaked white wine is made from 100-percent Jacquère grapes grown on vines that have nestled in the French Alps for over 40 years. Savor the aromas of green apple and flowers on the nose and a crisp, refreshing acidity on the pal- ate, ideal as an aperitif or paired with The A-List “You won’t go wrong with the 2011 Domaine Costa lazaridi amethystos Red from Macedonia, paired with Paithakia Galaktos Tis Skaras at Emilitsa.”