Tastemaker Brent Berkowitz

WHERE TO FIND HIM: Operations Director for Innovative Dining Group (IDG), Brent can be found at any of IDG’s 9 locations including Boa, Katana, and Sushi Roku in Los Angeles. “I manage the state of the operations which encompasses everything from menu design to wine programs.”

HOW HE GOT THERE: Though he started as a bus boy, it was his experience in the kitchen as a chef which allowed him to develop his wine palate and led to positions in the front of the house. “My mentor was my uncle who is a huge wine collector whose tastes go toward french Burgundy which is my favorite as well.”

WHY HE LIKES IT: Brent has a personal appreciation for pairing “the right wine with the right food.” He proudly notes that in his restaurants, servers tailor wine recommendations to specific foods, occasions, and moods. “We are definitely of the firm belief that if you are having dinner without wine you are eating dinner; however, if you are having wine you are dining.”

HOW HE SELECTS WINE FOR BOA: “I have to like it,” he replies. “It mostly starts with someone putting something in front of me that is incredible and then we go from there.” In his restaurants, Brent  tries to make the wine experience casual and easy for customers. He believes that Boa’s unpretentious take on wine is evidenced by the wine list, which is not organized by appellation, price point, or varietal, but rather by body. “There is something for everybody.”

WHAT MAKES THE RESTAURANT UNIQUE: Brent observes that at Boa, every wine is served at the perfect temperature. “When reds are cellar temperature, which is not chilled but cooled, it allows some of the alcohol to subside and you start to get some of the nuances of the fruit, the tannins, and the wood.” According to Brent, Boa’s wines are also served in the proper glass for the varietal. “Whether its a $200 bottle or a $20 bottle, we make sure the wine gets to the table really fast and everything is opened nicely.”

ADVICE FOR NEWBIES: “Taste, taste, taste, and keep tasting.” While Brent believes that tasting can help one develop an artistic knowledge of wine, he acknowledges that some people are better suited to learn the scientific side of wine. For these visual learners, he recommends Wine For Dummies, Windows on the World, and The Wine Lover’s Companion.

WHAT HE’S DRINKING NOW: “We are heading into winter right now so I’m enjoying some of the heavier northern Rhone and Cotes du Rhone.” He also reveals a love for California Pinot Noir – a versatile wine he likes to pair with sushi. “It has enough acid to cut through the oiliness of the fish and at the same time it retains a light fruity sensation which goes great with the sweetness of the sea.” Soy sauce tends to strip away a lot of the fruit from wine, so a Pinot Noir with a lot of bright fruit tends to hold up better, Brent adds.

THE PERFECT DAY OFF: “To make breakfast for my two kids and spend the day with them.” He also enjoys a sunset barbecue with a nice bottle of wine.