Food and wine are natural companions, so I’m polling some of New York’s most illustrious chefs to find out what kind of wine they are drinking off and on the job. After establishing they actually drink wine (a surprising number prefer beer!), I’m asking a few questions to find out who’s got a penchant for Piedmont, which chefs dislike oaky Chardonnay, and why there is no right or wrong way to enjoy wine.
In the final installation of this series, I’m chatting with Joe Isidori, chef and owner of Arthur on Smith.
Do you drink wine at home?
Yes, though mostly white wine.
What types of wine do you like to drink? Any grape or style preferences?
I keep it local or Italian. Favorite Long Island wines include Wölffer Estate Chardonnay from the South Fork, and Shinn Estate Rosé, Clovis Point Syrah, and Paumanok Chenin Blanc from the North Fork. From Italy, I always love a great Dolcetto.
Do your preferences carry through to your wine lists?
Yes, my preferences definitely carry over to my list. I always highlight Long Island wines, and right now at Arthur, our list is made up of mostly Italian wines with a few from Long Island.
Where do you shop for wine?
Smith and Vine, Astor Wine, and in the summer, I like to go directly to the local wineries.
Do you ever buy wine by the case?
I don’t buy cases for the home, just bottles. Cases are just too much wine!
Is there one perfect wine and food pairing for you?
Chardonnay with just a touch of oak pairs beautifully with a bowl of buttery sea urchin pasta.
Read more of this series:
Wolfgang Ban of Seasonal, Edi and the Wolf, and The Third Man
Anita Lo of Annisa
Frank Prisinzano of Frank, Lil’ Frankie’s, Supper and Sauce
Ben Daitz of Num Pang
Harold Dieterle of The Marrow, Perilla, and Kin Shop
Gabe and Katherine Thompson of dell’anima, L’artusi, Anfora, and L’Apicio
Alex Raij of Txikito, La Vara, and El Quinto Pino
Lisa Giffen of Maison Premiere
Lauren Mowery writes the Unscrewed column for Fork in the Road. Visit her blog, Chasing the Vine, for more on wine and travel.