The Drync.com Wine Blog
Jason Percival of Post 390
March 18, 2014
As seen on Boston’s Chronicle, Post 390 Sommelier and Beverage Director, Jason Percival, shares some of his favorites with us. The wine list at Post 390 is designed to reflect and complement the local and seasonal dishes at the restaurant. From recognizable names to smaller, off the beaten trail winemakers, Jason searches out wines that speak to him and to the dishes at Post 390. Be it lobster schnitzel, braised short ribs, or Bar Harbor mussels, Jason and his team are eager to share their favorite wines to complement what Chef Eric Brennan is whipping up in the kitchen.
Tasting Notes, Jason Percival, Beverage Manager, Post 390
Gerard boulay, Sancerre Rosé 2012
Serious rose is some of the most versatile wine you can serve. This rose of
pinot noir from sancerre has the mineral bite and laser-like acidity that
makes it so perfect for warmer weather and picnic style foods.
Heritiers du comte lafon, macon-milly-lamartine 2011
full, ripe chardonnay from southern burgundy. Rich flavors akin to
California versions, but with the lively precision found in the best areas
Vietti, Nebbiolo Perbacco 2012
The best non-barolo Barolo you can buy. Made from declassified barrels not
quite fit for the label with double the price tag. Remarkably smooth for
Domaine de Verquieres, Cotes-du-Rhone-Villages Sablet 2011
With the sea of cotes du rhones stocking wine shop shelves, it’s hard to
find the few that really stand out. This is one of them for sure. Deep fruit
and warm spice with a lingering smoky finish. Anything off the grill is sure
to fit in.
Sean thackrey, Pleiades XXII
An eclectic blend from an eclectic man. Old vine blend of both red and white
grapes, this is a wine of delicate perfume and haunting aromatics. I’ve got
a crush for this most feminine of wines.
J Christopher, Dundee Cuvee Pinot Noir 2011
Small producer making wine his own way from the slopes of the Willamette
valley hills. Layered and complex in form, the Dundee cuvee offers racy
spice and soft red fruit.
Cantina Sociale Cooperative, Copertino Riserva 2007
It’s amazing the depth of flavor and aroma the rustic negroamaro grape can
achieve in the right hands. Game and leather with savory herbs. Certainly
one of the best values on the market right now.
Cascina Ballarin Cino Piedmont 2012
What do they drink while waiting for their Barolo to mature, why this stuff
of course. A lblend of the 3 major grapes of the region – barbera, dolcetto,
nebbiolo – this is the perfect pizza wine.
Francois Chidaine, Vouvray Clos Baudoin 2012
Perhaps the most underrated grape in the world. At once fruity and dry, with
old-world funk. This might be your new favorite seafood wine.
Jason Percival, Beverage Manager, Post 390, had aspirations to be a math professor. He loves numbers and formulas and systems. But it turns out, he loves wine and beer more. Upon graduating from UMass with a degree in Math, Percival realized all those years working in restaurants to pay for college had opened his eyes to the world of wine, and he wanted to know more.
Percival continued his education at Boston University, earning Level Two, Court of Master Sommeliers, and is now actively preparing for his advanced sommelier degree. “I love the science of wine, how each winemaker creates their wine, and why it tastes the way it does. And I love to share that with our guests.”
For more information about Post 390, please visit www.post390restaurant or follow Post 390 on FB and Twitter.