Ian Lokey, beverage director at Sushi Note, one of Los Angleles’ top omakase and wine destinations, uses a modern approach to wine tastings and pairings.
Who better to ask which wine goes best with our California Roll!!
Focused on challenging the traditionally intimidating wine culture and creating an inviting environment, Lokey strives to use his 20 years of hospitality and wine experience to create highly curated beverage lists that excites both wine enthusiasts and novices alike.
A veteran in the hospitality industry, prior to joining the Sushi Note team, Lokey launched his own boutique wine service Lokey Wines, which provides private wine tastings and events, cellar curation, and wine education. We asked Lokey about his love of German and Alsatian wines that inspired him to become a sommelier and what bartenders should know about suggesting and serving wine.
Tell us a bit about your background in the industry.
I started in the service industry when I turned 16. It was instantly clear to me that I loved giving people a wonderful time. As my experience grew, I moved into more upscale styles of service, which really took off with my move to Los Angeles after graduating from college.
What inspired you to become a sommelier?
I was in Sonoma wine tasting with my mother who was living in San Francisco at the time. As I was tasting what was probably my fourth or fifth wine a bit of a lightbulb went off in my head. “Am I tasting blackberries?” I asked. “Yes!” they replied, and from that moment I went down a rabbit hole of what made the wines of the world so different, as well as what kinds of food they paired with.
Talk to us about your modern approach to wine tasting?
I don’t believe in there being a “right” answer, since on any given day that may change. However, I do believe in the science of tasting and bring that to inform my recommendations. Once you take the label and reputation out of the equation and focus on what the juice is actually like, you can find pairings that bring more pleasure for the guest because it might be a wine, they aren’t familiar with or didn’t expect to work as well as it does.
What advice can you give bartenders who must suggest wine to their guests on the fly?
The most obvious answer is to have back pocket wines that cover all the major types. A crisp white wine like Gruner Veltliner, a full-bodied white like Chardonnay, a light bodied red like Pinot or Gamay, and a full-bodied red like Cabernet. That casts a wide enough net that you can feel out what they want from there. Also, always keep a wine with a bit of residual sugar on hand. Most of our guests these days will say “dry”, but there is a rich history of wines with detectable sweetness, and often they can be one of the more interesting choices. Also, it’s good for guests with a bit of a sweet tooth.
What are some of the best wines / best value wines on the market today?
It’s no secret among my friends that I am an addict for Alsatian and German wines. It can be tough to find the higher quality ones unless you go to a nicer wine shop, but dry Rieslings, Pinot Blancs and Pinot Gris are some of the most food friendly wines out there. Grand Cru producers like Domaine Weinbach and Marcel Deiss are two sides of the regional spectrum where it’s hard to be disappointed with anything they make. As far as best value goes, it’s hard to beat Spain and Portugal. I always tell my guests who ask “what do you buy at the grocery store” that a fifteen-dollar Spanish red can often be more pleasurable than a thirty-dollar domestic wine in a similar style.
If you were stranded on an Island- which wine would you want an endless supply of?
It would be insane to not say Champagne, right? I recently reminded myself about how perfect Vilmart can be, and that might’ve been the fastest I’ve ever drank a bottle of bubbles.
What other advice can you give bartenders who would like to sound knowledgeable about wine?
Avoid words like “smooth” or “dry”. They may not be inaccurate, but they are rather vague. Instead, ask the major questions and pair it down as you follow up.
Red or white? Light body or full? Earthy or fruity? That right there does about 90% of the job.
In addition, if you work in an establishment that allows tasting before you pour, it can be enlightening to pour guests a taste that you think they will enjoy without telling them what it is. I can’t tell you how many people miss out on a great wine simply because they had a bad version of it one-time years ago. As I said before, when you remove the preconceived notions and see the wine as it is, you might find a new favorite.
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Source: Mixology News
