Congratulations to Reverie Beall of One MICHELIN Star AnnaLena, MICHELIN Guide Vancouver 2024 Sommelier of the Year winner!
Wine Director Reverie Beall oversees one of the most well-calibrated wine pairings in Vancouver (in fact, two separate pairings are offered) with a deft combination of knowledge and humor, but even wines by the glass are presented with a particular grace. Along with wines from well-known estates, Beall sources rare wines, often organic and biodynamic, that highlight and accentuate how delicious the food is at AnnaLena.
How were you introduced to the world of wine?
Working in the industry, I quickly realized that I was the happiest when learning about or selling wine. I dove into my WSET Level 2 right around the time I started at AnnaLena and my obsession with wine just completely skyrocketed from there. I think about wine constantly. It’s the best thing in the world.
What are you drinking these days?
Everything good. There’s not really a rhyme or reason to what I gravitate towards on any given day. I do find I tend to favor darker rosés and richer, unctuous whites.
I’m often chasing minerality in my wines, as I love texture in general. Orange wines probably hold the highest fun factor for food pairing. For reds, I love anything refreshing, with focus and finesse. Tannin is fascinating, and it’s illuminating to see how they express and integrate differently.
Producer-wise, recently I’m into Martha Stoumen, Ursa Major, Verónica Ortega, and Christian Tschida. If the wine is new, if it’s off the beaten path, and if someone’s excited about it, I’m trying it.
What’s your criteria for adding a new wine to your list?
Above all, the wine needs to be compelling. If I am choosing a wine, it has to make me feel something. It has to make me think. It has to have energy. It also has to be able to stand up to our food and play off of it - complexity is constant at AnnaLena, so versatility is an asset.
How has your taste in wine changed over time?
It’s been really cool to have my own stereotypes and preconceived notions absolutely crushed about certain regions. I’m super into the 'New California' movement happening right now, with a lot of independent producers letting the fruit and not the oak talk. I’ve always liked Chardonnay, but now I’m in love, obsessed with the sheer level of nuance found in expressions around the world made from the ‘winemakers’ grape.’
What is your favorite wine-related film, book, magazine, etc?
What To Drink With What You Eat by Andrew Dornenburg and Karen A. Page has been my go-to for years. It’s beautifully laid out and written, and so comprehensive without being out of touch.
What's the biggest misconception about being a sommelier, or wine in general?
People thinking that I won’t like the wine they bring to share, or that I have to be the one to open and serve everything all the time. I seem to always have friends or guests who seem embarrassed to recommend a wine, or open it for us. Personally, I’m just stoked that I’m not the one making calculated decisions or performing service. I also find a lot of the time people can be afraid to share their tasting notes or what they think or feel about the wine.
Wine is meant to be shared and collaborative discussion is part of that experience. I firmly believe that everyone should feel free to talk about what they get from a wine as taste is so personal, and it’s hard to be ‘wrong’ about something that isn’t quite objective, and not exactly subjective either.
What's your ideal meal and pairing?
Champagne and sushi forever! I love the acidity with the rich flavors, plus it's decadence on decadence.
To be honest though, I have the most fun getting a little tongue in cheek with my pairings at home. Probably from growing up in Detroit during my high school years, I have a fondness for snack food. For example, a couple weeks ago I enjoyed the beautiful 2018 ‘Cuvée Léandre’ Pouilly-Fuissé from Julien Guillot with movie theater popcorn (extra butter). Off-dry Riesling and hot wings are also a favorite, same with honey Dijon potato chips and a super ripe Alsatian Pinot Gris. I really like having a serious wine with a not-so-serious food. It’s funny, it’s playful, and it’s always delicious. Having fun and enjoying life is important.
In house, our signature Kusshi oyster with apple jalapeño mignonette and shaved foie gras alongside 2013 Dom Pérignon Brut is a lights-out pairing.
Hero image: Allison Kuh / Reverie Beall - Annalena
