CHEF
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WINE
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| Peter Assue Executive Chef City Limits Diner 200 Central Ave White Plains (914) 686-9000 citylimitsdiner.com |
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.” |
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| Bruce Beaty Executive Chef Red Hat on the River 1 Bridge St Irvington (914) 591-5888 redhatbistro.com |
Any French Sauvignon Blanc “I think it is the most food-friendly and food-compatible wine. I also like its herbal and mineral qualities.” |
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| Jean-Marc Cabirol Executive Chef La Panetière 530 Milton Rd Rye (914) 967-8140 lapanetiere.com |
Saint-Emilion “The red wine flavor is very oaky. Also, it’s healthy and good for cholesterol.” |
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| Derrick Dikkers Owner/Executive Chef Le Provençal Bistro 436 Mamaroneck Ave Mamaroneck (914) 777-2324 provencalbistro.com |
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.” |
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| Apo Kilic Owner Turkish Cuisine Westchester 116 Mamaroneck Ave White Plains (914) 683-6111 turkishcuisineny.com |
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.” |
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| Franco Florenzino Executive Chef 121 Restaurant 2 Dingle Ridge Rd North Salem (914) 669-0121 121restaurant.com |
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 Larchmont (914) 833-0555 annamariascatering.net |
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.” |
