Adam "the Wine Guy": Perfect Pairing Picks
By Tara de Lis, City Editor
Adam Leemon established his "Sommelier to the Stars" status at Dolce during its Page Six glory days. He's also a regular guest on "The Tasting Room" radio show with Tom Leykis. Here, he shares his favorite food and wine pairings at some of L.A.'s top restaurants.
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Koi
730 N La Cienega Blvd, West Hollywood, CA
"Sitting by the cozy fireplace in the lounge, definitely try the yellowtail carpaccio paired with Summerland's 2006 Paradise Road Vineyard Viognier. The floral and herbaceous notes of the wine create a balance with the delicate texture and flavors of the hamachi's grapeseed oil and ponzu wasabi tobiko. Enjoy how the earthy, floral, slightly spicy and fresh flavors combine to dance on the palate. The subtleties of this pairing are sexy and sublime." -
Blue Velvet
750 Garland St, Los Angeles, CA
"With one of the best views of downtown, I'd recommend relaxing with a glass of Selby Dry Creek's 2002 Versanaz Vineyard Syrah, and the pork rolls. The wine has a depth of brooding fruit, spice and hits of smoky bacon, which compliment the underlying sweetness of the pork and the earthiness of the cabbage inside. This pairing will warm your insides on a cool winter evening." -
The Lobster
1602 Ocean Ave, Santa Monica, CA
"Where else would you rather be watching the sunset than right on the Santa Monica pier--and what better way to enjoy it than with the steamed Manila clams and black mussels with Applewood-smoked bacon and roasted tomatoes. Pair it with a glass of Spanish Cuevas de Castilla's 2006 Verdejo. This combination works so well together, combining the slight creaminess of the sauce, the shellfish and garlic with the bright acidity and minerality of the wine. It's the next best thing to actually being on the Mediterranean." -
Hatfield's
7458 Beverly Blvd, Los Angeles, CA
"Intimate and romantic would best describe the vibe of Hatfields. Enjoy one of the most classic food and wine pairings of all time here: Roasted Bobo Farm foie gras with beluga lentils and apple rosemary puree paired with Roumieu-Lacoste's 2003 Sauternes. The delicate texture and earthy flavor of the foie gras and lentils, and the underlying herbaceous spice and honeysuckle notes create an ethereal balance and harmony."
