Michael Madrigale: Boulud Sud, New York City
Sommelier Michael Madrigale.
Photo © Evaan Kheraj.
Why He Won The heart of his list is an extraordinary collection of wines from both the familiar and the unfamiliar vineyards of the Mediterranean.
On Salt in Wine "Salinity is a very important quality for the wines at Boulud Sud, because of all the seafood dishes and Mediterranean flavors. Coastal wines, like those from Greece's Santorini, are my go-to. The smokiness, saltiness, rich texture–they crush everything!"
Provence's Greatest Red "I have an entire page of Bandol. Of all the wine lists I've written, that's one of the things I'm most proud of. I have a collection of Domaine Tempier Bandol from 1987 to 2009 that I sourced from collectors and retailers, as well as from the winery directly. It was an absolute labor of love."
Best Pairing at Boulud Sud Chef Aaron Chambers's North African–spiced, savory Lamb Cleopatra with the 2010 Etna Rosso ($49) from Sicily's Tenuta delle Terre Nere. "The wine's sweet black fruit and fresh acidity make it so genius with that dish." 20 W. 64th St.; 212-595-1313.