The Chef Vine

What wines do some county chefs prefer? We asked.


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Peter Assue Executive Chef
City Limits Diner
200 Central Ave
White Plains
(914) 686-9000
Santa Clara Valley Pinot Noir “You can use it in different dishes and it’s very light. It goes well with fish and meat, and it’s very easy to drink.”
Bruce Beaty Executive Chef
Red Hat on the River
1 Bridge St
(914) 591-5888
Any French Sauvignon Blanc “I think it is the most food-friendly and food-compatible wine. I also like its herbal and mineral qualities.”


Jean-Marc Cabirol Executive Chef
La Panetière
530 Milton Rd
(914) 967-8140
Saint-Emilion “The red wine flavor is very oaky. Also, it’s healthy and good for cholesterol.”


Derrick Dikkers Owner/Executive Chef
Le Provençal Bistro
436 Mamaroneck Ave
(914) 777-2324
Vacqueyras “It is a full-bodied red wine from the Rhône Valley in the south of France and I like the rich taste of it.”


Apo Kilic Owner
Turkish Cuisine Westchester
116 Mamaroneck Ave
White Plains
(914) 683-6111
Kavaklidere Yakut Oküzgözü d’Elazig “A Turkish alternative to the more common Merlot, it’s high in acidity and goes well with foods like cheese or light meats. Everyone thinks that because Turkey is a Muslim country, we don’t have wine.”


Franco Florenzino Executive Chef
121 Restaurant
2 Dingle Ridge Rd
North Salem
(914) 669-0121
Collegiata “It’s a full-bodied wine made with Montepulciano grapes and goes well with pizza, pasta, and other Mediterranean foods.”


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Anna Maria Santorelli  Executive Chef
Anna Maria’s Restaurant
18 Chatsworth Ave
(914) 833-0555
Brunello di Montalcino “It’s a full-bodied Tuscan wine. I like the color because it’s intense and I like the aromas and spices. It has a very elegant finish to it when you drink it.”



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