Virginia Philip

Expert Interview: Virginia Philip

Master Sommelier, The Breakers Palm Beach

When did you first become interested in wine? (When was your first taste? How was the experience?)
During special holidays, my father would give us small sips mixed with water. Generally speaking, the wine was not of great quality - Cold Duck or inexpensive Chianti. I always joked later that drinking those wines should have steered me in the opposite direction of wine but thankfully, it did not. I found the entire process of tasting very interesting and enjoyed food from a fairly young age.

What brought you into the wine business?
My first retail job pretty much sealed the deal on working in the wine business. I had worked in a winery part time on summer break from hospitality school. Pruning, mowing and other small tasks were how I filled my days. It was hard work. I did enjoy being in the vineyards however, and traveled to see some California vineyards. Later, I finished college and moved out west to Aspen. There I began my first forté into selling wine at Aspen Wine & Spirits. I loved it. Reading about wine in books is one thing. Unpacking all that wine and realizing that white Burgundy goes into the Chardonnay section and Chianti is Sangiovese made everything click.

Do you have a favorite varietal or region?
Pinot Noir from Gevrey-Chambertin, Burgundy.

If you don't order wine at a restaurant or bar, which beverage do you choose?
Margarita - salt, rocks and tequila.
After dinner, Islay single malt.

What's your least favorite drink?
Tooty fruity drinks.

In your opinion, which country, other than the U.S., makes the best wine? Why?
It's hard to pick just one. France or Italy. For the lower end price points, they are tough to beat.

What is the first thing someone learning about wine should know?
Drink what you like and be open to trying new things.

What are some of your favorite food and wine pairings?
Sherry with Manchego cheese and roasted almonds, Rosé Champagne and nothing, Rioja with more oily fish such as tuna or pompano.

What are some of the benefits of drinking wine?
The experience of sharing a glass or bottle by yourself and with others never ceases to amaze me - it's history in a bottle. Resveratrol from skins and the fact that 30% of the men living in the south France who drink tannat live longer than those who live in the North. Wine is very good for you - in moderation.

What wines should no home be without?
Champagne, Pinot Noir from anywhere and a bottle of Manzanilla Sherry.

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Expert Profile

Virginia Santarsiero Philip, master sommelier of The Breakers Palm Beach, achieved two of the most respected accolades in the food and beverage profession. In November 2002, at the age of 35, she accomplished the remarkable within barely a three-week window. First, she earned the extraordinary accreditation of Master Sommelier, having passed a set of grueling exams in London, now one of just 19 women among 176 Master Sommeliers worldwide. Three weeks later, Virginia won the title of Best Sommelier in America 2002 after an equally rigorous, three-day competition, hosted by the American Sommelier Association (ASA) in New York City, where she surpassed the top sommeliers in the country representing some of the finest restaurants in the United States.

Both the accreditation process and the competition assessed her expertise in wine theory, blind tastings, and food and wine pairings, as part of the taxing exercises and written exams that took place. She was also scrutinized for her ability to discern the errors and organization of a virtual wine cellar, the mislabeling of wines and inaccuracies in wine lists.

Virginia joined The Breakers in 2000, where she has expanded and presides over the resort's collection, now numbering 28,000 bottles, from which all eight restaurants and bars get their wine. She maintains the 1,600-selection list at L'Escalier, the resort's award-winning signature restaurant, which has won the Wine Spectator's Grand Award since 1981. She also oversees the resort's prodigious Display Wine Cellar featuring 7,800 bottles, and two additional cellars on property.

Virginia's mission has been to develop cutting edge and distinctive wine programs for each of The Breakers eight restaurants (ranging from modern French cuisine at L'Escalier to Pan-Asian fare at Echo). This laborious effort challenges her team and wine distributors to do something different for each outlet and diversify the resort's dining experiences. She continues her quest to expand the cellar stock and modifies the restaurants wine lists in tandem with seasonal menu changes that represent lighter or heavier fare or different flavors. She also leads an intensive 14 to 16-week training program, required for all L'Escalier and Tapestry Bar team members, for whom she prepares ongoing course work.