Boulderspace

I am not a wine connoisseur per say, however I do enjoy a good glass of wine. Having the right atmosphere to relax and appreciate that glass really makes a difference. Word on the street is that Jill’s Restaurant is working to create a new wine program. Curious to learn more, I began to investigate:

Chris Donato, wine steward at Jill’s Restaurant in the St Julien Hotel & Spa, has been working in conjunction with the Director of Operations, Bruce Porcelli to design a top of the line wine cellar to complement their newly established wine program. With six months in the making, the design of this wine room and program surrounding it are coming to life, and the installation will be completed by the end of February.

It has taken a little over a week for Chris Doyle from Milo Construction to build the room, and they are waiting on one more pane of glass in order to complete the structure. Constructed of lightweight strong aluminum to match the window frames throughout the restaurant, the installation adds a contemporary and classy style to the space. Double pane glass insulates the room providing temperature control, while protecting the wine from harmful sunlight and heat. The next step in the process is to install the custom shelving, humidity and temperature controls that should arrive within the week.

With careful planning, Mr. Porcelli installed the wine room in the front entryway of Jill’s, providing visibility from all focal points in and around the restaurant (including the exterior of the building). This new addition has already brought an elegant ambiance to Jill’s while complimenting its surroundings. A “sexy and cozy” mini seating area was incorporated to the space, using the installation to create privacy (photo below).

After the room is complete, Chris Donato will stock it with bottles that compliment his new wine list, featuring wines from around the world. Currently Jill’s list has a heavy focus on Italy, while maintaining an eclectic international mix. Donato plans to increase their selection of reds by 40 labels and whites by 20 labels. In preparation for the construction of the wine room, Chris has been readying his servers with over four months of biweekly training encompassing everything from Nebbiolo to Viognier, while creating a 160 page wine training manual. Chris has invited wine specialists to accompany the training including the current director of Louis Jadot, to discuss Burgundian reds and whites.

Interested to learn more about the wines, I asked Chris to tell us some of his favorites:

1996 Gaja Sperss, Piedmonte, IT
2005 Kosta Browne Pinot Noir, Russian River Valley, CA
2004 Vall Llach ‘Embruix’, Priorat, Spain
2005 Andrake Merlot, Red Mountian, WA
1999 Chateau Ducru-Beaucaillou – Saint Julien. FR

I look forward to checking out this new wine room, and tasting the different wine that it will bring. What would you like to see in Jill’s wine room?

Jill’s will be formally introducing a new concept in dining with a Zero Carbon Foot Print Dinner on March 20th - contact the hotel for details.

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