Netjets US Summer 2023

WORLD OF WINE
to share that with our guests,” he says, likening wine to any
other produce on the table that wouldn’t be there without
farmers. “Wine shouldn’t be something that is daunting—no
one feels that way about tomatoes.”
This open-minded approach has resulted in an overarching
emphasis on accessibility, experience, and education within
the wine program at Blackberry Farm. “We make [wine]
friendly [and] understandable so that it becomes part of an
enjoyment of the meal, not something that makes you feel
that you aren’t educated enough to enjoy the experience.”
And just as Chabot strengthens relationships between
guests, he also prioritizes relationships with the wineries.
He seeks out wines from small family producers or specific
sites that are unique to their region, describing “wines that
are unabashedly what they are, not trying to be something
else.” He says the team still visits producers, which is how
they discover the best version of wine that can possibly
be made from a certain site, as it tends to arise in organic
conversation. For example, a producer may say they only get
a half-ton of grapes per acre and it’s not technically worth
the final product but because they love the way the wine
turns out, they still produce it. That’s a plus for Chabot. “If
they’re excited about it, they might give it a little extra love.”
Moving along the supply chain, Chabot says maintaining
relationships with importers is equally important. “We’re not
just buying wine from a spreadsheet,” he explains. “It’s like
knowing your gardener or knowing the person who brings
the meat into your restaurants.” And he also assures that
Blackberry Farm is not a “one-hit wonder purchaser,” which is
what has allowed its vintage depth to grow so exceptionally.
With Blackberry Farm now supplying the wines for NetJets,
we asked Chabot his approach for narrowing down a list
from the 150,000-plus bottles he’s accustomed to having at
his fingertips. He said since its sommeliers can’t be on the
plane making completely tailored suggestions, he wanted to
ensure a balance between approachable wines—recognizable
varieties or flavor profiles—with individuality that some
customers may not find 41,000 feet below on solid ground.
Take the albariño he’s dedicated for the last quarter of
the year: Pazo Señorans Colección, 2019. Representing all
the aforementioned qualities, Chabot depicts the wine as
“a serious albariño with chablis-like tendencies,” offering a
comparison to a more familiar wine for clients, and leveraging
relationships as there are only 400 cases of this wine
produced annually—all of which are allocated to NetJets.
Additionally, Chabot has to consider wines of bold and
robust style to meet the changes in palate at altitude. “I
love elegant, light, ethereal wines but those don’t translate
at altitude … your senses get a little numb by pressure and
altitude so you need something to push through that.” This is
why floral whites like albariño prove successful. Chardonnay
does too, says Chabot, if it’s robust enough, as do red rhône
varietals like grenache and syrah.
Another perfect drink for altitude, he says, is champagne,
which is what you’ll always find Chabot sipping above
the clouds if available—and something he recommends
pairing with just about any meal, or even none at all.
blackberryfarm.com
HEATHER ANNE THOMAS
RUSTIC REVELERS
The restaurant at
Blackberry Farm.
72 NetJets