Jordan Smith | Source | Founder | Beverage Consultant at Bevlebrity

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Jordan Smith

Founder | Beverage Consultant at Bevlebrity and 5 other companies
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Jordan Smith is a professional beverage consultant based in Los Angeles. He is accredited in spirits, wine and beer, having achieved WSET Level 3 with merit and the titles of French Wine Scholar, Master of Bourgogne and Certified Cicerone. Jordan’s extensive industry experience includes over a decade working in beverage sales and menu design. An avid traveler and aficionado of food and drink, Jordan has had the opportunity to tour and taste with some of the most renowned winemakers and artisans all over the world. Jordan is currently pursuing WSET's expert-level qualification, Level 4 Diploma in Wines.

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  • Savory Cocktails: The Rising Trend in US Mixology
    Jordan notes the evolution of savory cocktails from the dirty martini, with "MSG, miso, and saline" gaining popularity in LA menus. With bars like Thunderbolt dedicating entire pages to savory options, this trend is set to become a staple in high-end bars and home settings for its adaptability and profitability.
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  • Pairings for wine and Southern comfort foods:

    Unique Pairing: Savagnin sous voile & Spicy Gumbo
    Why it's great: Pairings are all about comparing or contrasting. For this pairing, I elect to match the depth of flavor and long process in both the food and the wine, comparing the long simmer of a good gumbo to the extended aging of the wine. Flavorwise the pairing complements the classic Caribbean spices in the cajun seasoning in gumbo with the white pepper, quince, and nuttiness of Savagnin. The fattiness and intense umami in gumbo will be mopped up neatly by the high acidity and extreme dryness of a Savagnin aged 5+ years in barrel. Normally a weighty food like this would railroad a white wine, but Savagnin aged "sous voile" or "under veil" for extended periods can offer a textural experience reminiscent of some red wines and hold its own throughout the meal.
    My favorite: Francois Rousset Martin “Clos Bacchus sous Voile 7 ans”

    Everyperson Pairing: Santa Rita Hills Chardonnay & crawfish boil
    Why it works: This pairing is not only easier to cook, but easier to find the wine. A crawfish boil offers a wide spectrum of fattiness and texture, but generally on the lighter side of "Southern Comfort" fare (in my mind). For that reason, I chose a wine with a generous body and attention-grabbing acidity. Santa Rita Hills AVA in Santa Barbara is ideal for Chardonnay growing, with its cool maritime influence and relatively reliably sunny afternoons, thus creating a classic fruit-forward California Chardonnay nose with weighted texture, but also the sharp acidity of classic European regions. The sweetness of corn matches the enveloping body of ripe Chardonnay and the shellfish brine matches the coastal windswept white wine, as many describe wines from these east-west hillsides as "salty." The Andouille spices in the sausage will match up well with the floral and bright zestiness of the region's best white wines.
    My Favorite: Sandhi Wines Sanford & Benedict Vineyard Chardonnay

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