Wine

Wine By the Pint? Talking to Four Seasons' Sommelier Shaun Adams

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Adams has quite the resume. He is currently leads wine education for servers, management and guests at the Four Seasons. He is a Certified Specialist of Wine and in 2006, he completed his Sommelier Certification through the Court of Master Sommeliers. Adams has been working with wine for more than decade and started his wine career at the Phoenician Resort working beside Master Sommelier Greg Tresner and Certified Specialist of Wine Dave Sullivan.

Chow Bella: We hear that Proof will have wine in beakers? Tell us about it!

Shaun Adams: We are going to be pouring four wines on tap in our new Restaurant Proof! With that we needed to figure out a vessel to get the wine to the table. We thought the beaker idea was great, a little different, but really fun! We are going to do wine by the glass and wine by the pint with this concept.

CB: Sounds like Proof will have a pretty nice wine selection, any that are not to be missed in your opinion?

SA: We will be offering 50 American liquors, 50 American beers and 50 American wines. To get the opportunity to build a list that will offer varietals that are not commonly produced in the USA was a very fun project. The not to be missed wines are plentiful. I wanted to choose wines that really showcased their country's sense of place, but being produced here in the states. Palmina Nebbiolo, Abacela Albarino, Straightline Tempranillo, 'Hogwash' Grenache Rose and on tap from New York, Gotham Projects Riesling are all a must try when you come to Proof.

CB: Are there any trends you see in wine happening that we should know about?

SA: Going green is one of the top priorities in the wine world from what we continue to see. Whether it be Leed certified wineries, Organic and Bio-Dynamic Farming, Sustainable agriculture and Wines on Tap, all of which support the best product delivered to the consumer in a less wasteful manner and adding quality and value to the final product. I think we will continue to see these trends happen until they are not considered trends anymore, instead they will be standard practice!

CB: What is the best part about your job/working at the Four Seasons?

SA: The ability and freedom to change our list on a regular basis is what excites me the most about my job. I want to have a list that changes frequently, has value in the product delivered and really entices our locals to come back and try another new wine next time. My Food and Beverage Director and the Resort give me the freedom to do that and it makes my job really fun. All the wine tastings to find these wines, isn't half bad either!

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Kate Crowley
Contact: Kate Crowley