MICHELIN-recommended restaurants have sommeliers to curate their wine menus, and now you do, too. Wine Access' MICHELIN subscription program delivers four bottles, five times per year, curated by restaurants like Three Star Per Se, Three Star Quince, and Two Star minibar. The bottles in each seasonal box are picked Wine Access' team of sommeliers working in tandem with MICHELIN-Starred restaurants. The result is a quartet of outstanding bottles of wine to pair with dinner, whether you're cooking at home, eating with friends or family, or even tucking into a humble slice of pizza.
The next Wine Access x MICHELIN wine selection is from One MICHELIN Star The Surf Club Restaurant, neighboring the Four Seasons in Surfside, just north of Miami Beach. Sauces are what this team does best, starting with the scallop crudo with buttermilk-basil dressing; followed by the brilliantly reimagined Maine lobster thermidor with sauce Américaine; and finishing with the coconut chiffon cake with lime-flecked crème anglaise.
Read on for Wine Access pairing recommendations from The Surf Club Restaurant beverage director Michel Couvreux, then click through to order your The Surf Club Restaurant x Wine Access shipment before it sells out.
The Surf Club Restaruant beverage director Michel Couvreux
© David Escalante/The Surf Club Restaurant
2019 Castello di Neive Barbaresco
Pairing: Eggplant parmesanThe Surf Club menu is laden with exquisite takes on classic dishes, and Castello di Neive’s Barbaresco—with its aromas of cherry and wild strawberry, delicate notes of spices and dried flowers, and elegant tannins—is beverage director Michel Couvreux’s pick to mesh perfectly with the rich eggplant parmesan.
2019 Foxen Winery Syrah Tinaquaic Vineyard Santa Maria Valley
Pairing: True ribeye steak of filet mignonThe Surf Club’s true ribeye steak of filet mignon calls for a wine that can meet its richness and intensity. Couvreaux gives the task to Foxen’s Syrah from their iconic Tinaquaic Vineyard in Santa Maria Valley, with its powerful, dense notes of cassis and plums, plus hints of mint, wildflowers, and violets.
2019 Pride Merlot Napa Valley
Pairing: Prime beef short rib wellingtonThere might be no dish more decadent than The Surf Club’s Beef Wellington—and no wine exudes decadence like Pride Merlot. With Bordeaux-like notes of cedar wood and black fruits and fine tannins framing the dense mid-palate, it’s an excellent accompaniment for this traditional dish, reimagined by Chef Keller and his team.
2020 Cristom Vineyards Pinot Noir Willamette Valley
Pairing: Grilled Ora King salmonCristom’s is the quintessential Willamette Valley Pinot Noir, and its fresh notes of bright red fruit and nice acidity make it an ideal match for The Surf Club’s flawlessly grilled and plated Ora King salmon.
Hero image: The Surf Club Restaurant's roasted chicken
© Deborah Jones/The Surf Club Restaurant
