Details
In our second video tutorial, Sweet and Dry talk with Tylor Field, VP of Wine & Spirits for Morton’s Steakhouse. Field highlights some of the most popular grape varietals and what food might pair well with each. Check out his suggestions, then read on to learn more about his history in the wine business.
Field grew up in the vineyards of Rhode Island. He joined the team at Morton’s 20 years ago, when the company was just getting started. He remembers sitting in one of his first meetings when someone asked if anyone knew about wine. “I raised my hand,” said Field, “Since then, it’s become my life. In my 20’s I had no idea that this is what I would be doing, but it’s been a fascinating, amazing journey.”
When asked what it is he likes so much about wine, his answer is simple. “Wine enriches life… You remember a wine is really good, but it’s very rarely you remember it from a static place. You remember because you are on a picnic with someone you love or you’re out for dinner with family and friends. It’s really a complement to the human experience more so than just enjoying it by itself.”
In his role at Morton’s, Field helps many create special memories. But he likes to challenge restaurant patrons to think beyond the traditional steak and bottle of red. “One of the things we’re most proud of at Morton’s is we have a great wine by the glass selection. If the meal is going to be three different food experiences, make it three different wine experiences, too.”
Even though he’s all for experimentation, he advises new wine drinkers to trust themselves. “Trust your palate, trust what you like. If you like sweeter wines, buy sweeter wines. Don’t think you should buy something you don’t really enjoy. Whatever you like, you like.”
What does Field like best?
“If I had one meal left and the bomb was coming, it would have to be Barolo - the Nebbiolo grape from Northern Italy is the most amazing experience for me. The best is going up into that region of Piedmont during truffle season and drinking great Barolos with truffles and cheese and olives and all the wonderful things that are up there, so that would be my last meal.”
~ Libby Volgyes (sweet) & J. Gwen Berry (dry)
Say Something
30-minutes-or-less appetizer art asian beef boca-raton boynton-beach centralpbc centralpbc-bar cityplace clematis delray-beach Dessert difficult easy fish French italian jupiter lake-worth latin live-music lunch main-dish medium North-American northpbc northpbc-bar outdoor palm-beach-gardens pasta pub seafood southpbc southpbc-bar sports-bar tcoast The Dish tiki veal vegetables vegetarian waterfront west-palm-beach westpbc
