Q & A with Sommelier Raj Parr
Q. What is about the wine program at RN74 that makes everyone wants to work for you?
A. I love fine dining and that’s great, but to have a restaurant that is fun and exciting, I think it attracts a lot of people who want to work with us. We have a pretty extensive wine by the glass program. We have a lot of affordable and delicious wines, not just the fancy wines. We created a place that I want to hang out in myself, without too much pretension. The wine list is deep and strong in the wines we love in Burgundy and Rhone.
Q. What is about wines by the glass programs that is so hard to have a good one?
A. It’s a serious commitment. You have to buy the right wines, make sure you store them, and you have to make sure the wines move. You have to train the staff and make sure the wines are poured at the right temperature and in the right stemware. It’s difficult. It takes money and time and energy.
Some people want an easy by the glass program and just have some ordinary white wine and red wine, and that’s fine. But, for us, we believe that to have a pretty serious wine by the glass program really makes a difference.
Q. You’ve starting making your own wine.
A. Yes Sandhi Wines - we started making wine in 2009, which was our first vintage. I spend a lot of time down in Santa Barbara, every other week, working in the vineyards, etc.
Q. What style are you working towards?
A. Something high acid, textural, with structure, salinity and crunchy fruit. I’m not a big fan of soft wine. I want Pinots that are crunchy and firm textured. We don’t aim to make soft wines, although in 2011, it’s a softer vintage. It’s still going to be good with food and not just a sipping wine.