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A toast to the fine art of wine selection

By Melissa Hirschl

Ah, wine--the drink of love; the drink of passion; the drink of celebration. It’s hard to imagine a world devoid of this exquisite spirit. The love of wine is universal; whether used for socializing, or romancing, wine is “the” classic alcoholic beverage. 

 When an evening is spent in an ultra sophisticated setting like Chandler’s Barcelona restaurant, wine is not an option; it’s practically a must.  After all, the scenery is full of fabulous old-world charm and luxurious touches.  Dark wood, high ceilings, marbled bartops, velvet drapes and a knock-out concave Renaissance style ceiling over the dance floor make this one of the East Valley’s most popular restaurants. 

The restaurant boasts a huge wine list (almost 100), including Merlot, Pinot Nor, Chardonnay, Sparkling & Champagne, Cool Whites, and Cabernet Sauvignon & Meritage.  These wines, which start at $20 and go up to $250.00 a bottle, all have a history to them, and Jeff Daniels, the wine Sommelier, is more than pleased to share his extensive knowledge of them. (A Sommelier is someone who has demonstrated proficiency in wine). 

“I think the enjoyment of wine is matching it up with the occasion and the food you’re having,” says Daniels. “I think of myself more of a tailor, than anything. A tailor takes out his tape measure and measures a person; I measure a person’s preferences and take into consideration what they’re eating.  I then custom tailor a wine that I think will fit with the occasion and the person ordering the wine.”

 To heighten diner’s enjoyment, Daniels visits tables, answering questions such as: What does “decanting” mean? What country has the most wine drinkers?  What wine goes best with seafood? What does vintage mean? Daniels charmingly enlightens guests with his answers and stories of the wines, as well.  His main job, he says, is getting patrons excited about wine. “I try to impart my passion,” says Daniels, “and get them to be as savvy about wine as possible.” 

Diners Shirley Ranieri of Tempe and Joe Kress of Gilbert were at Barcelona’s on Valentines Day and had an even more exceptional meal because of Daniel’s attentiveness. “I would give the restaurant five stars and Jeff Daniels five stars,” says Raieri, a former restaurant owner from New Jersey.  “He was professional, personable, and very friendly.  He was also very courteous, and he patiently explained everything we wanted to know about the wine list.  He even played a game with us where he gave us samples of wine to drink, and asked us to pick the one we thought was the appropriate one for our meal. We picked the right one!”

 According to Daniels, different occasions call for particular wines. For example, a businessman out to wine and dine prospective clients, in hopes of a success deal, might desire wine that makes an indelible impression. If there are enough people, a huge 9-liter can be served, which is like E.F. Hutton walking into the room, according to Daniels.

Occasions such as 25th anniversary parties might warrant a sparkling champagne, and couples may desire a wine with a romantic story behind it.  “One of the best parts of being a Sommelier is telling stories about the wine,” says Daniels. “The wines are like a thumbprint of the character of the people that made it. Each bottle of wine has an identity of its own.”

 With 25 years in the fine dining business, Daniels has been thoroughly schooled in his biggest passion: wine. “I started as a dishwasher in my early teens in Chicago,” he recalls, “and worked my way up to working at several fine restaurants in the area, such as Chez Paul. I had several mentors in the business that were really good at what they did. Plus my father was a wine collector and publisher of a wine magazine called Sphere. Being a wine aficionado, he had an exhibition kitchen in his home where he’d film cooking demonstrations and do articles on recipe experimentation.”

 Eventually Daniels spent time in Europe, where he spent time being a wine merchant by day and a Sommelier by night.  He worked in France, but mainly in Great Britain, which has the greatest concentration of Sommeliers in the world. A highlight of his time in Europe was working as a Sommelier in Horsestead Place, in Sussex, England, one of the top 5 country house hotels in Great Britain.

Since returning to the United States, Daniels has worked as a consultant at the Ritz Carlton, and a Sommelier at Mary Elaine’s at the Phoenician.  He’s also worked at the Café Terra Cotta in the Scottsdale Borgatta and Roy’s Pacific Rim restaurant. Now Daniels spends his time between the Barcelona restaurant in Chandler and the one in Scottsdale, educating diners about wine and entertaining them with his endless “stories”. If you happen to meet Daniels, ask him about the story of the 80 year old man in Sussex, who proposed to his 86 year old finance under a “champagne shower” – you’ll love it!

 If you’d like to attend one of Barcelona’s monthly special evening dinners, where vineyard merchants come together, contact the restaurant. These are five course dinners with a different wine for each course.  They run about $75- $80 per person and last a few hours. If you’re interested, call the restaurant to get more information.

 Barcelona Restaurant is located in the Casa Paloma Shopping Center at Ray and 54th St. Phone: (480) 785-9004.

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