FOODIES WEST.COM         
  MASTER SOMMELIER GREG TRESNER
THE PHOENICIAN | SCOTTSDALE
May 2016 Issue / Vol. 4, No. 10                                                                                                                          Why you're so into Pinot.










 










 
 
 
 

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Greg Tresner | Master Sommelier | The Phoenician | Scottsdale Why are you so into Pinot? The answer to the $64,000 question from the movie, Sideways, gives the vintner’s version of Pinot Noir’s allure—the fetishistic challenge to capture that “thin-skinned” and “temperamental” grape’s “haunting, brilliant, thrilling, subtle, ancient” flavor. Once bottled, Pinot turns personable. “Before the movie,” said Greg Tresner, Master Sommelier at The Phoenician, “Pinot Noir and Reisling were the Thanksgiving wines. It goes with everything. It’s not going to overpower too much, and it has versatile flavors. It has textures and flavors that balance well with many different kinds of foods. And Reisling can do that, too. Not many people know that.” As one of the diplomaed by the Court of Master Sommeliers, Americas—he has only 146 colleagues—Tresner knows the tastes and terroirs of grape varietals from even the most obscure corners of the world. Tresner’s Wine Spectator Best of Award of Excellence 2015 wine list may focus on Italian and West Coast wines to accommodate the flavor of the property’s restaurant, Il Terrazzo, and the diners’ tastes, but he’s got some rare bottles sitting on the shelves until the appointed time when they pour at their best.