Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100100 COMMERCIAL STREET | 207-780-0227 S O L O I TA L I A N O R E S TA U R A N T. C O M Experience Genovese cuisine in the heart of downtown Portland. EvEryday SommEliEr F e b r u a r y / M a r c h 2 0 1 7 7 5 eMMa bartlett lighter fare. Enjoy a chilled glass along- side a dozen Maine oysters for an early evening indulgence. e militsa, one of the most beautiful dining spots in Portland, is a stun- ning destination for Greek food and wine. Co-owner John Regas is usu- ally available for advice on exciting pair- ings. You won’t go wrong with the 2011 Domaine Costa Lazaridi Amethystos Red from Macedonia, paired with Paitha- kia Galaktos Tis Skaras [marinated and grilled grass-fed lamb loin chops]. A blend of Cabernet Sauvignon, Merlot, and the lo- cal grape Agiorgitiko, this red is aged in French oak for 12 months. Aromas of red and black fruits, particularly red currants and black currants, combine memorably in this full-bodied red. Last but certainly not least, one of my top ten “try-before-you-die” dishes (right up there with the celery risotto with black truffle at Michelin-three-star L’Arpege in Paris and fusilli with red-wine-braised octopus and bone marrow from Marea in New York) is Eventide’s “Brown But- ter Lobster Roll”–so striking it even has a trademark. Beverage Director John My- ers has assembled a well-chosen wine list to complement the seafood-centric menu. The 2014 Hugel Gentil, an aromatic and beau- tifully balanced blend of Pinot Gris, Ries- ling, Gewurztraminer, Muscat, and Sylva- ner would pair well with this notoriously tasty (and tiny) lobster roll. Or make your own creations! In the BYOB category, when I want to drink something delicious from my own cellar, I head down to Schulte & Herr for German fare and a stellar playlist. A plate of Sch- weineschnitzel–thinly pounded, bread- ed, and fried pork loin with potato gratin– paired with a bottle of 2001 JJ Prum We- hlener Sonnenuhr Auslese Riesling is just right for a touch of mid-week indulgence. n RalphHersomisasommelierandthenewCategoryManag- erofwine,beer,andspiritsforHannafordSupermarkets.