Sommeliers are usually pretty popular folks. The cool thing about our Eric is that it’s not only because he’s gets great wine into the restaurant and to your table. It’s the way he presents them — collaborative with the diner and with a mysterious mixture of wit and smarts that keeps you coming back for more.
His delivery is on-par with his list, creative and always ahead-of-trend, like the viura Rioja Crianza blanca (2000) and white burgundy Leroy Chardonnay (1997,) both new by the glass.
I’m very bummed to have missed his “How to Manage a Successful Wine List” seminar at the Miami International Wine Fair on Saturday and am hoping to blog that exact topic on the blog soon… Until then, we promise his answers to our questionnaire will keep you amused!Name: Eric Larkee.
Childhood ambition: Sommelier. I actually opened the Champagne at my own birth. Relaying the selection ahead of time to my father was difficult and the nurse was a little surprised but that really started me in the right direction from a young age.
First job: Soda Boy.
I began at MGFD November 2009.
Favorite dish at MGFD: Double Yolk.
Most popular food prepared in your home: Braised Shortribs.
Wildest food ever eaten: Goat Brain.
Favorite beverage at MGFD: Wine.
Proudest moment: Paying off my library fines so that I could finally graduate college.
Biggest challenge: Remembering esoteric wine information like the differences between Lodi sub-AVAs so just in case one person in a years time ask me about it I will have an intelligent answer.
Perfect day: Home with my wife, Double Espresso, Brunch, Champagne, Nap, Meat Braising, White Burgundy, Meat still braising, Red Burgundy, Eat Braised Meat, Bourbon, Bed.
Ideal spot for your vacation home: Beach + Vineyards.
Indulgence: The extra glass of wine.