Photos courtesy of Amara At Paraiso
Amanda Fraga’s love for hospitality began when she worked at a local bar while attending Florida International University. After earning a degree in hospitality management, she joined The Setai Miami Beach as a wine steward. In 2014, she moved to Burgundy, France, to study winemaking from the ground up. After working the harvest, she returned to South Florida, and today she serves as beverage director for The Genuine Hospitality Group in Miami. We met up with her to talk all things terroir.
Q&A
What was the first wine that made you stop and think, “This is magic”?
I had one ounce of Krug Clos du Mesnil 1990 in 2013, and it blew my mind. That one ounce was lingering on my palate for 10 minutes.
What’s the most underrated bar bite?
Liver — basically, any sort of pâté. It pairs perfectly with Champagne or a martini, and if I’m at a bar, I’ll most likely be drinking one of those two things! I particularly love the Chicken Liver Crostini from Michael’s Genuine’s happy hour. The crostini are perfectly toasted, and in addition to the chicken liver mousse, which is rich and flavorful, they top it with caramelized onions, just to give it a hint of sweetness. There is always a quality grower Champagne on the menu there, too, to pair with it.
Name one bottle everyone should try at least once.
Tokaji Aszú. It’s a sweet wine from botrytised grapes, similar to Sauternes but from Hungary, and with higher acidity that helps balance the sweetness. In the 17th and 18th centuries, wine from Tokaj was king. It was able to travel long distances on land or sea without spoiling.
What’s the biggest myth about sommeliers?
That we know everything about wine. Wine is alive; it’s ever changing and complex.
Is there one small detail that can make a guest feel taken care of?
Remembering them — mentioning something about the last time they visited the restaurant or automatically getting them the water that they prefer instead of asking. A close second would be a warm, genuine smile.
What wine best captures Miami’s energy right now?
Miami’s energy is everywhere, but the overall vibe for me is celebration. With that said, Txakoli is perfect. It’s semi-sparkling, which makes it feel like a celebration no matter what you are doing.
What’s a flavor you’re loving right now?
Cheese? Is that a flavor? Onions? Shrimp Pie from Bar Bucce?
Off duty — what’s in your glass?
Syrah from the Northern Rhône and Riesling.
Who, living or dead, would you most like to share a drink with?
I’m Miami born and bred, but it wasn’t until my mid 20s that I started exploring South Florida’s beautiful nature. I’d love to meet Marjory Stoneman Douglas — she was a force, lived until 108 and founded Friends of the Everglades at 79, in addition to all the work she did throughout her earlier life to reframe people’s understanding of the Everglades from “useless swamp” to a living, moving river system worth protecting. I’d pour one of my favorite Chablis producers, Domaine Louis Michel, paired with oysters from Florida’s Treasure Coast.
Inca Spritz
Serves 1
INGREDIENTS
• 1¼ oz. Capurro Pisco Quebranta
• ¾ oz. Martínez Lacuesta Spanish vermouth
• ¾ oz. chicha morada syrup
• ¾ oz. Pom Wonderful pomegranate juice
• ¾ oz. lime juice
• 3 dashes Bittercube Grapefruit Hibiscus Bitters
• 3 oz. Fever-Tree Club Soda
DIRECTIONS
Combine all ingredients except the club soda in a mixing glass with ice and stir. Strain into a wine glass filled with ice. Top with club soda and stir to combine. Garnish with a dehydrated orange slice.