Colorado restaurant pairs Italian dishes with perfect wines

This summer, Frasca Food and Wine will celebrate 20 years as one of Colorado’s most preeminent restaurants, overseen by wine expert Bobby Stuckey. The establishment, which pairs regional Italian dishes with an 800-bottle wine list, is now one of the state’s first restaurants to earn a Michelin star.

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should I go for do let’s do this all right so one one one two we weren’t the first to ask as one of fewer than 300 Master SES in the world Bobby Stucky is used to being quizzed on wine there’s like this like rose hip like Rosy to it how are we coming up with all these comparison flavors I come up with them by smelling things smelling roses you go around smelling stuff all the time and if everyone did that everyone would have a great palet we had bought two fairly obscure bottles at Boulder wine Merchants had them wrapped in paper bags and asked Stucky to identify the grapes used to make them and the specific place they were grown it’s got great acidity my mouth’s watering he’s one of the best in the world at it so much going on with this or so we’d heard hard wine for me oh okay I’m really rooting for you here at the end of the day I’ll still build the bus Stables tonight and yes later that evening that’s exactly what he did worked the floor of frasa food and wine you join it I love it oh I love hearing that so the tasting results in a bit first the backstory most owners of Michelin starred restaurants aren’t still seating the guests most Master somes aren’t fine-tuning the thermostat are you a little cool do you want me to turn the uh AC up but Bobby Stucky has two nearly obsessive Pursuits root beer studying wine 32A and providing personalized Hospitality it’s the 20th anniversary request a romantic Booth which we’ve got for them she eats only poultry and fish this pair of passions have taken him to the Pinnacle of American fine dining it was an unlikely journey I was a dyslexic add kid who got bounced out of Jesuit school I tried really hard in school but I wasn’t very good at it how old were you when you got I was like 14 okay and I think when I found the restaurant industry I found something that I was good at and then I got positive reinforcement at he fell in love with the business almost immediately I was in Flagstaff Arizona working in a restaurant called bricks I saw a brochure on my boss’s desk that talked about the Quarter Master simoes the Court of Master s offered education and certification in wine innocent enough Stucky began studying not knowing he would spend the next 20 years chasing the organization’s top recognition Master somier have you ever calculated the value of all the wine you spit out Millions oh you think Millions oh yeah easy oh my goodness Millions couple thousand dollars a day for decades he gained access to all those bottles by working his way to the very top of the industry by 2000 Stucky was running the wine program at Thomas Keller’s legendary French Laundry anything that might surprise people about what you learned from Thomas kellerer he teaches you treat it like it’s your own and someday it could be two sets please and 20 years ago this summer frasa became his own in partnership with founding Chef Lan mckin and Patterson their concept food from a specific corner of Northeast Italy called fuli venetsia Julia that is that region just north of Venice just below Austria right next to Slovenia frasa would balance the regional authenticity of dishes like fro it is the classic dish of our region basically Italian hash browns with more obviously fine dining fair this a little scallop this is SC Crudo y are those real flowers or yes those are Bonas these scallops come in and they literally have the name of the diver on it yeah it’s delicious the regional specificity means yes there’s fresh pasta but it’s filled with a specific history this is a pasta called a chel Zone like a ravioli but it was made in the carnic Alps by people that went all through the Austrian Empire selling spices from Trieste and when they’ come home their Partners would make them a chel zone of what was left in their Ruck sacks of spice trading Stucky himself doesn’t go home much instead overseeing an Italian leaning Empire that includes Pizzeria albo tavernetta and Sunday vinyl where did the name come from my wife has put up with 24 years of me working six nights a week and on Sunday nights we listen to vinyl and drink wine the namesake restaurant lets everyone else do something similar we pair an artist with kind of a cheeky theme on this night the music of ABBA and unusual grape varietal so this is garnacha tinera the theme take a chance on me there’s a lot of sneaky grapes that don’t get a lot of appreciation which takes us back to the tasting there are after all hundreds of grape varietals grown all across six continents pinpointing the fruit and the place okay what could this be is an amazing thing to watch it’s not tanic like now it’s not it doesn’t have that savoriness of sanes I think this is pinoa he was right about the grape but where was it grown is it burgundy is it the Cradle of pan NOA I think this is really good new world California P NOA you want to be any more specific than California could be Santa Barbara or could be Russian River I don’t think it’s caneris it is Russian River Russian River boom that still left the wine he’d had so much trouble with a much trickier Pino Noir tough because its color was unusually dark it’s not sanes it’s not nebiolo it’s not P NOA I think maybe it is pinoa I think it might be burgundy I think it might just be a darker pinoa for burgundy that’s got some tets oh do you want to be any more specific than burgundy or no sure Von Roman Von Roman was off you’re right it’s burgundy by less than 30 miles for CBS Saturday morning Brook bould Colorado that’s impressive oh my God I cannot do that I love people this really is amazing pets they have I would I wonder what would have happened if he had given him a bottle of Two Buck Chuck probably would have known that too by the way so we have a du Delante malvia okay um An Elegant nose with spicy Aromas and candied fruit with a background of white pepper full and Powerful in the mouth with a good balance between fresh and minerality it makes it long and persistent I had some before it’s delicious this is what I know it’s delicious Y and these lovely little cordials of hazelnut chocolate and banana and and banana too cheers delicious