Our Curated Italian Wine List
Pubblico Beverage Director and GM Edgar Garcia
We tried to find a less buzzword-y way to describe our wine list. But that’s honestly the best way to describe it.
So what does a curated Italian wine list even mean?
We recently sat down with Edgar Garcia, our Beverage Director and General Manager and the curator himself, to have him elaborate on one of the things that makes Pubblico unique.
Curated Italian Wine List. Tell us more about that.
“Our wine list is comprised of Italian wines that I hand select after a tasting a lot of different wines from Italy. “
So if I love a super dry Sauvignon Blanc with my sea bass, am I out of luck at Pubblico?
“Absolutely not! If you’re a California, South America, or Down Under wine lover, we’ve got you covered with our favorites from outside of Italy as well. But about three quarters of our wine list is strictly Italian.”
If you find a wine you really like, do you keep it on the list? Or do you rotate them all quarterly?
“We rotate all of them at some point. The reason for that is, the exact same wine can taste different the following year. Vintages change. There are so many factors that dictate this like minerals in the soil, the weather, etc. Nothing is set in stone. And that’s what makes it so fun.”
How did you get into the hospitality industry?
“So I actually grew up in it. (His dad is the head chef at Pubblico.) I worked my way up to a general manager of a Scottsdale hotel at a very young age before they brought in a new management company. After that, I was a little lost to be honest. I started serving at Cucina Cucina (where Pubblico owner and Pubblico chef met) and then started taking on more responsibilities and eventually found myself on the beverage side of things and my interest in wine started growing.”
How long have you been studying Italian wine?
About five years. I got into Italian wines because Cucina Cucina was obviously Italian, but also because the complexity appealed to me. There’s so much to learn about wine in general, but especially Italian wines. Italy isn’t a huge country, but there are so many different wine growing regions.
However, there wasn’t a lot of room to play or experiment [at Cucina Cucina]. And that’s how Pubblico came about. Danny [Quinn] wanted something with more creative control, including the wine list.
I’ll admit, I went a little crazy with the wine list at first (laughs). I’m personally really into the obscure varietals and brands with some kookier notes,
But a couple years and a more established menu later, I’m incredibly proud of our wine program. It’s a great balance of ‘something for everyone’ but also some rarer and more unique selections that a person probably wouldn’t have tried on their own.”
What’s the best way to study wine?
“Tasting. Hands down. You need to taste a lot of wine to develop a palette. I have a solid foundation but I’m honestly pretty new in the whole scheme of things. Wine education never ends, there’s so much to know. Despite it being an ancient drink, new science is always coming out about growing grapes and the production process and new wine companies are always starting. But tasting is key for sure.
Beyond that, I’m always reading books, listening to podcasts, going to trade shows. Wine Folly, a website, is a great resource.”
If someone had never had an Italian wine before and wanted to test the waters, what would you suggest?
“Well, it depends on the dish of course. If they’re having a meal with it, Chianti probably. The reason it’s so well-known for Italian wines is the Sangiovese grape goes really well with tomato-based pasta dishes because of its distinct high acid note, which of course is probably the first thing people think of when they think Italian food.
For whites, Pinot Grigio is a great Italian choice. If you like Chardonnay, I recommend trying Vermentino. If you like Sauvignon Blanc, I would recommend a Trebbiano.”
And there you have it, folks!
Feel free to shoot any questions over to edgar@pubblicoitalianeatery.com.
Or heck…
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