Congratulations to Ryan Fletter and Erin Lindstone of Barolo Grill and the inaugural MICHELIN Guide Colorado Sommelier of the Year award winner! As part of the 2023 MICHELIN Guide Colorado Star Celebration, we chatted with the pair about the perfect pairing, kombucha, and what they do in their off time.
What are you drinking these days?
Lighter more aromatic reds. Nebbiolo is always so satisfying—floral and complex, high acidity that always has you salivating and ready for the next sip.
-Ryan
Nebbiolo, of course! I am currently having a love affair with the wines of Alto Piemonte in particular. They behave so differently from the wines of the Langhe, and there is incredible value to be found. There seems to be a lot of energy in this area at the moment; there are lots of young people reviving this area that has an incredible history with the grape.
-Erin
Favorite non-alcoholic drink?
Hibiscus tea is one of my favorite things, It has such a fruity, tart flavor and a bright red color, and it feels like wine with the tea tannins and goes incredibly well within food settings.
-Ryan
I love a good kombucha. My favorite is a local Colorado brand called Rowdy Mermaid, and their peach thyme flavor is on heavy rotation this summer.
-Erin
What’s your ideal meal and pairing?
Poultry is really what I gravitate to—roasted duck or guinea fowl with savory herbs. Nearly any wine choice goes well but I will be looking for Northern Italian reds or Northern Rhone wines to match up. Hermitage or Barolo wines are on my mind immediately.
-Ryan
My ideal meal is a picnic of cheese, cured meats, and tinned seafood with a crusty baguette, accompanied by a sparkling wine made in the champagne method.
-Erin
What’s the biggest misconception about being a sommelier, or wine in general?
"You must get to drink and eat amazing everyday......!" No, but I get to OPEN things for others and endlessly clear and clean glasses all day everyday. I eat standing over a trash bin most days, and we work like a landscape crew that's always moving while eating in between gas can refills.
-Ryan
I run into the misconception that somms only drink ‘fancy, expensive’ wines. Of course, we get excited to open and try the rare bottles like the Grand Crus. But equally fun is finding the wine that drinks like a way more expensive bottle compared to its actual cost. For me, it’s about matching the moment. I always tell guests I’m a ‘moody drinker,’ I like to match the wine with the experience. Who am I with? What’s the weather like? What are we eating? Sometimes a simple wine is the right choice for the occasion.
-Erin
What’s your criteria for adding a new wine to your list?
It must be yummy, balanced, irresistible, unique in its class, and we must have room for it physically and financially. Does it make sense to have it represent an instrument or sound within the whole ensemble of the orchestra and what part does it play?
-Ryan
The wine needs to have a sense of place. It should fill a niche on the list, especially for the style and price point. It needs to be something we can get the staff behind. And we need to be able to easily picture guests enjoying it as a part of their experience at Barolo Grill.
-Erin
Favorite wine-related film, book, magazine, etc?
The film 'Bottle Shock' with Alan Rickman is one of my all time favorites. It's this amazing story of how the American wine industry forever changed the landscape of wine worldwide. I met the late Alan Rickman once in person while on a wine excursion and that was a magical moment I will forever cherish.....
-Ryan
Thierry Theise’s "Reading Between the Wines" is a book that better articulates my love for wine than I ever could. I return to it every year, and get inspired every time I read it.
-Erin
Hero image: Susan English/Barolo Grill
