At Silas, a Michelin-starred fine dining restaurant in Geyserville, California, the answer is a resounding yes. Sonoma County, which is twice the size of neighboring Napa, made conscious decisions to protect and diversify its land use, ensuring it grew more than just grapes. Cyrus owner and chef Douglas Keene emphasizes local harvests by working with small farms and vendors to source his ingredients. Chinese artichoke crosness from Alexander Valley Vineyards' gardens, citrus grower David Levin's yuzu and finger limes, and Andante Dairy cheeses have all been added to Cyrus' menu.
The menu also includes Kally, an alcohol-free alternative wine made using homemade organic verjuice from Northern California. Curry's bottles, which are served at more than 15 of his other Michelin-starred restaurants, include Early Chardonnay, which is crisp and bright and transforms in taste and aroma in the mouth, much like fine wine. Masu. The tart and bright Golden Sparkler has notes of jasmine and citrus, while the floral and fruity Rosé Sparkler has notes of strawberry and hibiscus.
“Chefs and sommeliers are interested in precise non-alcoholic combinations. Their dishes are created to be prepared with sophisticated drinks, not just sparkling water,” says his wife. said Scott Mitic, who developed the drink with Katie.
He noted that many of Currie's most loyal drinkers are wine enthusiasts, and said customers appreciate having options, too. “This is not an abstinence movement. It is a moderation movement.”
Cyrus Schultz, wine director and sommelier at Cyrus Co., is passionate about creating drinks that make sober guests feel just as special, if not more so, than those enjoying traditional wine pairings. That's what I'm aiming for. His non-alcoholic creations include his champagne, an effervescent rosé blended with coconut, white sesame, cherry blossom and lime, and his pink lady, his apple, fennel and mint blended with his olive oil. The sweet and herbal flavor of his apple martini.