Need help in choosing the right wine when dining out at that fancy Strip restaurant? No problem! Las Vegas Magazine’s Ken Miller enlisted the aid of two of the Strip’s top wine experts, Dylan Amos, wine director at Delmonico Steakhouse at The Venetian, and Louis Hamilton, sommelier at Emeril’s New Orleans Fish House at MGM Grand, to answer some burning questions wine newbies might have. Have fun—and drink responsibly!
What are the best red and best white recommendations for wine newbies?
Hamilton: Chardonnay is a great white to start with as it’s not overly assertive and usually has a hint of oak, which imbibes a hint of brown spices. Pinot noir from California or Burgundy is wonderful as a first red wine because the tannin levels are usually more aligned with being smoother and elegant.
Amos: For both of these, I’m suggesting wines that won’t break the bank but are serious as well. Try the delightful white blend from Albert Boxler Edelzwicker Réserve. Crafted from grand cru pinot gris and riesling (and a few other grapes), this white from Alsace is balanced, bright and yummy. It’s approachable for the newbie and has the sophistication for your more experienced friends. You really can’t beat Oregon for quality at all price points. Failla Willamette Valley pinot noir is bursting with red fruits and subtle spices and florals with a soft, easygoing finish.
What wine should you pair with steak?
Hamilton: A full-bodied syrah from Cornas or Walla Walla is a perfect steak pairing due to its bold structure, dark berry fruit and signature white pepper notes. Both wines have the acidity and spice to enhance the steak’s richness while balancing its char and seasoning.
Amos: At Delmonico, our go-to wine to pair with all of our steaks is the 2020 Chateau Palmer Alter Ego. The quality of tannin matches our seasoning, the minerality pairs with the dry aging, and the elegance and structure match our A5 Japanese wagyu. It’s a win/win all around.
Wine varies so much in price. What’s a great cheap, mid-price and expensive wine?
Hamilton: For an inexpensive wine, try Côtes du Rhône or Gamay Beaujolais. For a mid-price wine, I like to venture into Spanish Priorat and Rhône-style blends from Paso Robles. For an expensive wine, try 1er cru Burgundy (I like Volnay and Chambertin) or older Super Tuscan wines from Italy.
Amos: For an inexpensive wine, Portuguese whites. The bang for your buck in this category is unbelievable. We work with Luis Seabra Xisto Ilimitado, and it drinks like it costs two to three times its price. For a mid-price wine, we work with a Napa Valley cabernet called Band of Vintners. It’s masterminded by master sommelier Desmond Echavarrie and fills a gap that has been abandoned—a quality Napa cabernet that can be drunk every day. For an expensive wine, Bartolo Mascarello Barolo. An old-school stalwart that believes in blending to make the best wine every year. A masterclass in winemaking with unbelievable quality and aging potential.
Other than your respective restaurants, what are some hot spots on the Strip for wine?
Hamilton: We enjoy La Cave at Wynn for its ambience and amazing selections. Also, Hugo’s Cellar offers a taste of old Vegas flair inside Four Queens.
Amos: Wally’s Wine & Spirits at Resorts World Las Vegas has … everything.
What wine should you pair with seafood?
Hamilton: A Spanish Albariño from Rías Baixas for its wonderful marriage of citrus fruits and minerality, which enhances the freshness of dishes like oysters and grilled fish.
Amos: We’ve recently discovered Jean Dauvissat. This house produces clean, delicious and bright chablis that will pair with everything in that seafood tower.
What wine should you pair with dessert?
Hamilton: I would go with Kracher Cuvée Beerenauslese from Burgenland, Austria for its dynamic aromatics of honey, apricot and tropical fruit.
Amos: The nutty and caramel notes of Donnafugata Ben Rye melt into Delmonico’s signature pecan pie.
How do you choose a wine from a huge wine list?
Hamilton: Large wine lists can be daunting, but I usually locate a specific region first, like Alsace or Paso Robles, and then hunt for producers and value at the same time.
Amos: Ask for the Sommelier, give them a price point and a flavor profile, and enjoy the ride!
Delmonico Steakhouse at The Venetian. venetianlasvegas.com. Emeril's New Orleans Fish House at MGM Grand. mgmgrand.mgmresorts.com.
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