Wine & Spirits magazine has named Mark Sayre, sommelier at TRIO at Four Seasons Hotel Austin, to its list of the country’s “7 Best New Sommeliers of 2010.”
The award, which will be announced in the magazine’s October issue, is the result of Wine & Spirits’ 8th Annual Sommelier Poll, a survey of 3,200 members of the wine trade, including affiliates of the Court of Master Sommeliers and wine directors at some of the top restaurants in the United States.
According to the article, the recipients “represent the best of the new guard working the floor of top restaurants across the US.” The piece goes on to say they are considered among “the most motivated and energetic in their studies, the most thoughtful in their wine ordering and – most importantly – the most personable at tableside.”
The other six sommeliers recognised in the article are: Allegra Angelo of Michy’s (Miami, FL), Kelly Ford of Delmonico Steakhouse (Las Vegas, NV), Garth Hodgdon of Bouchon (Yountville, CA), Dennis Kelly of The French Laundry (Yountville, CA), Matt Mather of Frasca Food & Wine (Boulder, CO) and Eric Railsback of RN74 (San Francisco, CA).
At TRIO since its opening in 2007, Sayre has quickly established himself as an up-and-coming personality within the wine industry. Named Texas’ Best Sommelier shortly after joining TRIO, he has continued to be an innovator with his extensive and thoughtfully selected wine menu and progressive pricing that has become a model for other restaurants in Austin.
In 2008 Sayre took his passion for wine to a more hands-on level, collaborating with Va Piano Vineyards in Walla Walla, WA on a private-label Syrah. Blended personally by Sayre, the Syrah is available exclusively in TRIO and retails for USD 59.00 per bottle.
Steps from the bustle of downtown Austin, TRIO at Four Seasons Hotel Austin specialises in steak, seafood and carefully chosen wines, and offers a contemporary atmosphere that’s both relaxing and sophisticated. Open since 2007, the restaurant overlooks the natural beauty of Austin’s Lady Bird Lake, making it the ideal setting for breakfast, lunch, dinner and brunch.