John Slover’s tastebuds matter. The Dirty French somm and beverage director with Major Food Group has created and manages some of New York City’s largest wine lists and drink collections (including a 20,000-plus bottle list at restaurants in the Seagram Building). He’s directed drinks programs at upper-echelon dining establishments like Le Bernadin, Blue Hill, Restaurant Daniel, Cru and more. But when asked what booze he couldn’t live without, his answers are anything but stuffy. From a classic German lager to a well-balanced amaro, here’s what sommelier John Slover always keeps in stock.
“Reissdorf Kolsch is my go to as I like crisp refreshing beers with mild attractive flavor. I don’t reach for beers for complexity but rather for thirst quenching.”
“I love Aperol as an aperitif, and I don’t do too much to it. The bitterness combined with the sweetness makes for an easy, tasty pre-meal drink to open the appetite. I usually add ice and a little soda to cut the sweetness a little, and a slice of orange.”
“After dinner I love a small digestif, and usually alternate between amaro and chartreuses. There are many amari I like, but I find I gravitate to Braulio. I love the alpine aromatics and it’s not too bitter, not too sweet — very well balanced.”
“I enjoy both yellow and green Chartreuses. I favor green sometimes because of the beautiful herbal notes, and slightly less sweetness. However, it’s very strong in alcohol (55 percent), so at times I favor the lighter and sweeter yellow.”