Get to Know Your Local Wine Gal
By Carrie Becker in Food on Jan 8, 2010 4:20PM
Chicagoist is starting a new series to get better acquainted with our local wine experts. We'll be chatting with sommeliers, wine directors, consultants, suppliers, vitners, bloggers...a lot of people who drink a lot of wine, usually for a living.
Who to know... 
Image c/o Sara Fasolino
Sara Fasolino, CSW
Sommelier, Mixologist and Beverage Systems Manager at Morton's The Steakhouse
What's in your glass?
Sara: Right now, I am studying for the Advanced Sommelier Exam so, in an effort to hone my palate, I am tasting as many different things as I can. If I weren't doing this my red choice would probably be a Pinot Noir from Griottes Chambertin and my white would be an esoteric white from Austria, preferably a smaragd from Wachau.
Wine Rack Staple
Sara: That's a tough one. If I think of what's on my rack...several bottles of Cali Cab and a couple of Vintage Champagne that I am holding until the right moment, some red and white Rhones, a few Pinots from all over the world. But, my standards to keep around to share with friends in an everyday setting include Sonoma Pinot Noir as well as something out of the ordinary like a Pedro Ximinez grape from Chile (which is a rare find, but fun).
Best Tip for Ordering Wine at a Restaurant
Sara: Either choose your entrees first and pair the wine with them or choose the wine first and then pick an entree that pairs. The delicate balance between pairing can make a meal memorable or mediocre. Don't be afraid to ask the manager or server for a recommendation; they should be able to offer you three different options in three different price points that will pair well with your meal. Also, if you taste the wine and it tastes "off" (musty, dank, wet newspaper, burnt match, etc.) don't be afraid to send it back. The restaurant will simply return the bottle to the distributor for credit.
Most Memorable/Enjoyable Wine and Food Experience
Sara: For me, the most memorable are always tied into being with good friends and family and are often the most simple. For me, being in Lisbon at a restaurant on the water with new friends eating shellfish with our hands and drinking Vinho Verde is one of the most memorable so far. As far as decadent? Chateau D'Yquem with crispy Sweetbreads. best.pairing.ever.
Favorite Chicago BYOB and What are you bringing
Sara: Schwa - hands down. I am bringing Belgian beer as gift for Michael and crew. For me? A sparkler, a rose, an esoteric white and something from Rhone. So I can mix and match with the surprises that await me with every course....then, what's left over I leave for the kitchen crew.