|“Molly’s focus in building her world class cellar was to choose wines and spirits from around the world, with an emphasis on the seven nations that originally settled Louisiana and are the backbone of Creole cuisine.”
CREATING THE WINE CELLAR
Molly Wismeier, the Director of Wine for Restaurant Revolution acquired her extensive experience on wines
and spirits at some of the most acclaimed dining establishments in the nation-Charlie Trotter’s, Ambria, Epic and Cru.
Molly’s focus in building her world class cellar was to choose wines and spirits from around the world, with an emphasis
on the seven nations that originally settled Louisiana and are the backbone of Creole cuisine.
She has lovingly directed the custom built 10,000 bottle wine cellar that surrounds the restaurant’s private
Wine Room. Per Molly, her plan is “to emphasize wines that pair especially well with the assertive flavors
of Cajun and Creole cuisines found in Restaurant Revolution as well as wines that New Orleans diners love to drink.
The restaurant’s wine by the glass program not only highlights white and red Burgundy, Bordeaux whites and
California reds, but also diverse wine regions such as Slovenia and Portugal. As France, Spain, Germany and Italy are
the foundation of Creole cuisine, the list focuses heavily on these regions. In addition the there is an impressive
selection of emerging wine-producing regions, such as Lebanon, Germany, Greece and South Africa. The program and
the cellar also maintain a selection of half bottles and large format bottles.
The wines by the glass program features a rotating glass pour from magnum bottles-another exciting experience for
wine lovers. The menu, which is featured on iPads, lists the wines from the lightest to the fullest in body as well as
by region and type. And of course there are hard menus as well for those who prefer to review printed wine menus in
their own hands.