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THE FIVE

This Week: D.i.y.-ine

May 01, 2008|Kathy A. McDonald

Forget about house wine. These restaurateurs do it themselves, creating their own food-friendly vintages.

SONA

Wine director Mark Mendoza and fellow sommelier Joshua Klapper are in their third vintage of La Fenetre wines. The 2005 La Fenetre Syrah Reserve pairs elegantly with chef David Myers' entree of Elysian Fields Farm lamb with herbed burrata ravioli. 401 N. La Cienega Blvd., West Hollywood, (310) 659-7708

STONEHILL TAVERN

Mina Group's wine director Rajat Parr oversees the production of Cuvee Michael Mina, including a rich Champagne from Chartogne-Taillet. Styled for freshness and balance, Parr recommends the champers with Stonehill Tavern's signature caviar parfait. 1 Monarch Beach Resort, Dana Point, (949) 234-3318

LITTLE DOM'S

In a politically incorrect salute to their Italian heritage, owners Brandon Boudet and Warner Ebbink work with Palmina Winery's Steve Clifton to blend Little Dom's (and Dominick's) Dago White. Culled from Palmina's overstock of Santa Barbara County-grown Italian varietals, the table white is an agreeable match for the marinated and grilled artichoke. 2128 Hillhurst Ave., Los Feliz, (323) 661-0055

A.O.C.

After learning from Arcadian Winery's Joe Davis, co-owner and wine director Caroline Styne crafts Jules Harrison, a single vineyard Pinot Noir from Solomon Hills Vineyard in Santa Maria. Its dark fruit notes and earthiness goes well with gamey dishes like A.O.C.'s wild mushroom persille. 8022 W. 3rd St., L.A., (323) 653-6359

KATSUYA, HOLLYWOOD

Master sushi chef Katsuya Uechi is a friend of Sasaichi's master brewer. Katsuya's house brand, Sasaichi Junmai is a traditionally made rice wine best served cold. Somewhat dry, the sake harmonizes with kiwi scallops with yuzu vinaigrette. 6300 Hollywood Blvd., (323) 871-8777

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theguide@latimes.com

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