Answers from Our Experts (2)
Garth Herr, the sommelier of The Ocean Room, has created a wine list that focuses on small productions from around the world. This focus complements chef Thurston's goal of using fresh, local ingredients, as the small winemakers put a great amount of care and precision into each bottle. Herr aims to have wines that pair well with both the seasonal dishes at the Forbes Travel Guide Four-Star restaurant and all its high-end beef options, so you'll find plenty of hearty reds and floral whites. You'll also find a few rare wines on The Ocean Room's menu, such as verticals of Dunn and Shafer Hillside in Napa, Domaine de la Romanée Conti in Burgundy and a few select Bordeaux.
Garth W. Herr, the sommelier at The Ocean Room, holds a degree in Hospitality & Tourism Management from the Culinary Institute of Charleston. In 2006, he became a certified specialist of wine with the Society of Wine Educators and in 2007, a certified sommelier by the Court of Master Sommeliers. He has extensive experience in Forbes Five-Star resorts including The Jefferson Hotel in Richmond, Virginia, from 2000 to 2003 and The Sanctuary at Kiawah Island from 2003 to the present. Since Garth has been with The Sanctuary, he has earned the Top Sommelier of Charleston in 2010 and several Wine Spectator Awards of Excellence. Garth has a passion for wine and spirits that is truly unique and enlightening.