Recommendations from three top Houston sommeliersSeptember 5, 2016
Background: Peltier began his restaurant career as a Parisian waiter before becoming a somm at the Danish-inspired Copenhague, a one-star Michelin restaurant on the Champs-Élysées. Two other prime postings in the Paris area followed before he made his way to New York, first working at Bouley, then becoming the head sommelier at Benoit Bistro, both also Michelin-starred. (The former offered some 900 wines from famed chef Alain Ducasse's private cellar.) Peltier initially moved to Houston to help launch the wine programs at Hunky Dory and Bernadine's in the Heights prior to moving to La Table.
Why: The Northern Rhone syrah from Emmanuel Darnaud's oldest organically farmed parcels has been a favorite of Peltier's through many vintages. "This wine shows you an intense red color, with deep purple glints," he says. "The nose will give you some notes of plum, black cherry and blackcurrant. It is very clean and complex. On the palate it's ample and generous, (possessing) soft tannins with notes of black fruits, herbs, smoked meats and a nice touch of spice. It will pair very well with our braised short rib or the parmesan-crusted rack of lamb."