Taos News

Thijs Hoek talks wine

Stands for a portrait at the Cellar BY LYNNE ROBINSON

THIJS HOEK STANDS WELL over 6 feet tall. You can’t miss him when he’s working the room, the register, or tasting wines at the small counter next to the equally-small office at The Cellar, his curly mop of hair and friendly demeanor an immediate draw.

In 2017, when Lee and Angelica Backer opened The Cellar, the specialty wine, beer and spirits boutique located behind Cid’s Food Market, they saw a niche and hoped that the community would be supportive, and clearly, it has been.

Since then, The Cellar has gone on to repeatedly win the coveted Best of Taos award, continuing to delight wine and beer aficionados with its truly great and hard-to-find selections of both, and spirits.

The most significant change since The Cellar first opened its doors is the inclusion on staff of Hoek, an Advanced Sommelier who curates Lambert’s wine list and also happens to be the wine buyer at The Cellar.

It’s almost impossible to talk about wine these days without the word ‘sommelier’ being brought up in the conversation. Documentaries like “Somm” and the TV series “Uncorked” have made more people aware of the profession, but perhaps because the role of the ‘somm’ comes with a bit of mystique, there are many people out there still confused about what the job actually entails.

The sommelier is not usually limited to serving wine on the floor of a restaurant and interacting with the guests. Depending on the establishment, they’ll likely take on a broader role, which could include developing wine lists, training staff and working alongside chefs to develop new dishes that complement the wine or vice versa.

Essentially, the sommelier has a deep and broad knowledge of wine — sometimes also beer and spirits — and how each beverage works in harmony with food, and the training is extensive.

Bringing on Hoek was a stroke of genius on the Backer’s part, not only expanding the wine selection available for purchase but bringing his knowledge of food and wine pairings directly to the customer — demystifying the process for the home cook.

Tempo caught up with the Netherlands’ native recently, to chat about, what else? Wine, of course.

Many locals know you were the Sommelier at Lambert’s of Taos before taking over as a wine buyer at The Cellar. Please tell our readers about yourself and your background before coming to Taos.

I was born and raised in the Netherlands and moved straight here from Europe with my wife who had called Taos her home as a child. Back home, I was a Spanish teacher by day and a bartender by night. After arriving in the States, I was impressed with the level of hospitality and very much wanted to be a part of it. While working at the restaurant, I discovered the Court of Master Sommeliers. After eight years of intense studying, I have passed my Advanced Sommelier and am currently waiting to sit for the Master Sommelier exam. I am still curating the wine list at Lambert’s and work full-time at the Cellar. This has given me the wonderful opportunity to try new wines daily and the shop creates a great environment to grow and learn.

The Winter Wine Festival is back in a big way — what suggestions do you have for folks who have never participated in a wine festival before?

I would recommend attending as many events as possible, but if I had to pick one thing, it would be the Reserve Tasting. You get to meet winemakers and importers from all over the world and have the opportunity to taste a wide range of wines, some of which are very hard to get access to here in Taos!

Will The Cellar be hosting any tastings with any of the featured vintners?

That’s something we are working towards in the future. This year, we will feature wines from the winemakers and importers that are coming to Taos.

Talking about wine in winter, are there any wines you especially recommend during the colder season?

My personal favorite during the wintertime is Riesling. There is nothing like crisp, fresh mountain air paired with the purity and elegance of Riesling, whether it be sweet, bone-dry or anything in between. Also, winter always makes me think of the Piemonte in Italy. Big, bold, sexy reds that pair beautifully with winter foods or a cozy night by the fire.

There is more than wine at The Cellar — please spill on the beer and spirits.

We have a large assortment of local, craft and imported beers and a very passionate beer buyer who adamantly considers the seasons and curates a beer selection that we are all proud of. Our spirit selection is dear to our hearts. We strive to find high-quality selections that are off the beaten path. One of my favorite parts is helping people discover a new favorite beverage. There is a whole world of often overlooked, smaller producers out there that make magnificent beer, wine and spirits. Sharing these finds with you is what we get most excited about at The Cellar.

TEMPO

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2023-01-26T08:00:00.0000000Z

2023-01-26T08:00:00.0000000Z

https://taosnews.pressreader.com/article/282346863939849

Santa Fe New Mexican