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Award-Winning “Chambar” Somm Jason Yamasaki Decants A Taste Of His List

Chambar---Jason-Yamasaki-(3)

by Treve Ring | There’s no denying this is a vintage year for Jason Yamasaki. Recently earning the title of Best Sommelier in BC and overseeing the smart critical and consumer friendly wine program at the newly-reopened Chambar, Yamasaki’s star ascent has been years in the making. Years of study, focused tasting, a kinship with obscure grapes and regions, and a rapier-sharp wit has made him a trusted and valued palate in Vancouver. After being officially honoured as BC’s Best Sommelier at next year’s Vancouver International Wine Festival, he will go on to represent BC in the “Best Sommelier in Canada” competition in Ontario, the winner of which will represent our nation in global competition.

We can think of no one better to help us kick off LISTED, a new series that decants the top wine programs in Vancouver by chatting with the talents behind every list.

How many wines on your list? We currently feature around 200 labels.

How is your list organized? With a moderately sized wine list, we’ve opted to forgo the division of either grape variety or region of origin. Instead we aim to share the overall manner and sensation of the wine through evocative descriptors. We list our Chablis’, Muscadets and Soaves in a category called ‘Vivid & Bright Minerally Whites’; we list our Crozes-Hermitages, Chinons, and Nero d’Avolas in ‘Wild & Rustique Country Reds’. While not an exact science, we’ve found that this helps orient our guest’s exploration as well as our ability to make more accurate recommendations.

What one wine are you most excited about right now on your list? I’m looking for some warmth, richness, and spice moving into the winter months. I love sharing the savoury layers of Domaine Raspail-Ay’s Gigondas 2012. It’s a beautiful Grenache-based blend that captures of the rustique nature of the Southern Rhône Valley. It’s absolutely what you want to drink with our winter menu that features peppercorn crusted Ribeye and Venison with bacon wrapped prunes.

What’s the top selling wine on your list? Wynn’s Coonawarra ‘Black Label’ Cabernet Sauvignon 2012 Australia is often overlooked as one of the sources for some of the world’s greatest expressions of classic grape varieties. Not here. We absolutely rip through this wine.

What’s the newest arrival to your list? A beautiful, classic, and pure Chardonnay. It’s a Hautes-Côtes de Beaune 2011 from Jean-Phillipe Fichet in Meursault. It’s like drinking 1er Cru for a fraction of the cost.

The one product you will never list? Anything that I would not be thrilled to drink myself.

Money/availability is no option. What one wine would you list? A complete vertical of Egon Müller Scharzhofberger Riesling Auslese.

Your fave food/beverage pairing currently in your restaurant? Far too often I will sit down with a late night pot of Moules Frites Vin Blanc after work. It’s a classic preparation with our plump Salt Spring Island mussels in an aromatic sauce of white wine, leeks, celery, garlic, coriander, and fennel. That is always accompanied by a glass of Dom. Wachau’s Grüner Veltliner Federspeil. The sprightly green-tones of the wine extend each slurp of sauce to a dizzying length and layers of harmony.

Your insider top food/wine pairing tip? An off-dry Riesling and/or Chenin Blanc must accompany every dinner table this season. The touch of sweetness and seamless framework of acidity is the perfect peacekeeper amid the cacophony of flavours that every holiday feast brings.

Favourite wine list in Vancouver, other than your own? Hawksworth. Bryant and his team do a sensational job curating a wine experience.

THE DRINKER’S ARCHIVE

There are 2 comments

  1. Couldn’t happen to a lovelier person, even if he’s a bit cray-cray with use of the spelling ‘rustique’.

  2. Would like to hear what Riesling and Chenin Blanc he would recommend for the holidays!