Enotria Restaurant Wine Bar recently completed its $1.5 million remodel, adding a brand spanking new wine bar and remodeled restaurant to this spot on Del Paso Boulevard at Arden Way. Also adding to that upgrade: a new wine director.
Jeremiah Morehouse, a former assistant general manager and wine director at Spataro restaurant, came on board March 1 to lead Enotria's long- running wine program. Morehouse replaces Chad Seaburg, who has left the wine biz altogether to work in the medical industry.
It's a move that's helping Morehouse emerge as one of the brightest talents on the local wine scene. At 26, Morehouse is already a certified second-level sommelier and on track to take his advanced exam next year.
Morehouse returned in February from a four-month jaunt in Europe, where he spent the bulk of his time in Italy with detours to Bordeaux and Burgundy. For part of the trip he volunteered as a consultant and sommelier for a luxury tour wine group in southern Tuscany, in which he tasted and toured through some of the nearby family-run wineries.
Morehouse plans on applying this deeper knowledge of Old World wines to his new gig at Enotria.
"I was able to learn a lot and see a tremendous amount," said Morehouse. "It didn't really feel like work. I still got to experience la dolce vita the sweet life as they say in Italy. With my background being mostly focused in Italian wines, that's an area I'm looking to expand (at Enotria), but preserve the large variety in our California selections as well."
At Enotria, Morehouse will be responsible for overseeing the restaurant's wine cellar, which spans nearly 2,000 bottles and serves 30 wines by the glass. With Enotria's remodeled restaurant debuting in February, Morehouse will also coordinate with executive chef Anthony Brenes when hosting winemaker dinners and figuring out which bottles will work best with Enotria's new American cuisine. Morehouse also hopes to continue building the restaurant's wine retail program.
"I'm definitely excited about the opportunity to get a list of this reputation and variety and add my own touch to it," said Morehouse. "Now, we can start to do things the way the old Enotria did, with weekly wine tastings and winemaker dinners."