Q&A with Marc Sauter, Sommelier/Proprietor at Zoës in Virginia Beach

My experiences in Virginia Beach have changed since my high school days. Long ago, I’d drive from Newport News with friends to have a sub sandwich at Zero’s, throw a beach towel on the blistering sand where I’d tan for hours then attend a concert at the Virginia Beach Dome. Now that I’m “adulting” I’m more interested in walking along the beach in the early morning, talking at length with friends on a breezy porch and finding the perfect restaurant with a stellar wine list to complete the day. At the end of June, my latest grown-up endeavors were accomplished when I gathered together with two dear grad school buddies at one of the friend’s oceanfront home. And that perfect spot with the wine list? I found it at Zoës Steak and Seafood Restaurant.

Marc Sauter, Sommelier and Proprietor, our gracious host, was still basking in the glow from Zoës having been chosen by Wine Enthusiast magazine as one of America’s Best Wine Restaurants 2019 (click here for the article). During our specially selected four-course dinner paired with wines chosen by Marc based on our personal preferences, Marc shared fascinating stories about each wine and remained cool and collected as he presented and carefully monitored the wine pairings of other wine lovers that night. He also revealed his passion for the grape and his customers who, by all accounts, seem to be enjoying pairing wine and food as much he loves helping them discover something new.

Marc Sauter – Photo Credit: https://www.zoesvb.com

Upon my return home to Chicago, I contacted Marc with hopes he could answer a few more questions. Enjoy the following Q&A with Marc Sauter and make it a priority to visit Zoës the next time you’re in Virginia Beach.

Grape Experiences: How long have you been at Zoës?

Marc Sauter: I was introduced to the Court of Master Sommeliers 19 years ago and passed my level 1 Introduction in Atlanta in 2000. As I am sure you are aware 90% of restaurants in America do not go past 5 years and 94% do not go past 7 years. We feel pretty blessed that all our passion and hard work have kept us going strong.

GE: What sort of emotions do you want your consumers to have at the restaurant?

Marc: Our goal at Zoës in food, wine and service is not to meet your expectations but to always exceed them. If we are successful, we feel as we will have customers and friends for life.

GE: Trending foods and wines now…is this something that’s important? Or does Chef present more classic pairings at Zoës?

Marc: We feel that striking a balance of both is the best philosophy for Zoës. We know that a lot people like comfort food, yet Chef Mike Koch is extremely talented and gets very excited to constantly create and try to dazzle a lot of our regulars.

GE: What is your philosophy regarding wine service?

Marc: Wine should be fun and not stuffy. We have 1600 selections from $10-$25,00 a bottle, something for everyone. I am just happy to see a bottle on every table, I do not care if it is a $10 bottle or not, just that our guests are enjoying a true culinary experience with food and wine together.

GE: How many bottles are in Zoës cellar?

Marc: Of course, it varies whether or not I am in ‘Wine Jail’ from buying or not. I would say we have a little less than 10,000 bottles, which I know is a little silly for a 20-table restaurant. What can I say except that I know I have a problem. *wink*

GE: Do you keep a list of regular customers’ favorite wines or what they’ve had before?

Marc: I think you have to pay attention to what your regulars like. They do not always ask or want to ask for help from the somm, so I think it would be foolish not to pay attention to what they like. I stock some “comfort bottles” for them.

GE: Who is your main customer?

Marc: Local regulars are our main customers but we do get a lot of tourists who find us on the internet searching for great food and or wine.

GE: How do you help customers discover a new wine if they don’t choose to have the specific food and wine pairing menu?

Marc: We have some pairings listed on the menu right now. People like this in case they are intimidated about having a Sommelier at the table. I think the popularity of sommeliers and their ability to enhance the dining experience is at an all-time high. Movies like Somm, Into the Bottle and Somm 3 and books like Cork Dork have helped out quite a bit in the last five years. We have four somms here and we all love sharing our knowledge and experiences with our guests. I have, through my wine experiences, been able to have two luncheons with the Dalai Lama. One of his great philosophies is ‘Share your knowledge… it is your way to immortality.” We like to share here at Zoës Steak and Seafood Restaurant!

GE: What sort of wine training program do you have for wait staff?

Marc: We go over and usually taste all new wines poured by the glass. And we have daily line up with Chef Koch to go over specials for the evening and wine specials or out of stocks items. We usually do our tastings at the end of the shifts.

GE: Do you have a favorite food and wine pairing?

Marc: Wow, it’s near impossible to narrow it down to just one. First one that comes to mind is our Smoky Chesapeake Bay Crab Bisque with 2017 Hendry Vineyards Albariño. A Spanish Albariño does not fit as well because they usually cannot handle the smoky aspect. But the New World Albariño have more alcohol and fruit and pairs up beautifully.

GE: What are the future plans for Zoës wine program?

Marc: I’m trying to always find the next fun and exciting wine or wine region and then share. I am pretty sure you had the grape Grillo when you were in. The Wall Street Journal just wrote about it two weeks ago as the newest and exciting wine from Italy. I have been carrying the one you tried, Valle Dell’Acate Zagra Grillo 2016 from Sicily, for the last three years.

GE: Could you share an interesting fact about the wines at Zoës that others may not know?

Marc: Well, I mentioned that we have 1600 selections, usually only around 600 are on the current list. They range from $10-25,000 a bottle, as young as 2019 and as old as 1834, by the glass $6 to $400. Also, I will open any bottle at all if you commit to buying 2 glasses. And I believe we have the largest and best selections of Madeira in Virginia if not on the whole east coast.

Cheers! ~ Cindy

Following is a list of the wines our group tasted with food pairings at Zoës…

2018 Maison Shaps Rose Coteaux Bourguignons – Bourgogne, France

NV Borealis “Great Northern Whites” – Oregon

2017 Hendry Vineyards Albariño– Napa

2015 HALL Cabernet Sauvignon – Napa

2017 Oak Farms “Tievoli” – Lodi

2013 Michael Shaps Viognier – Virginia

2017 Soliste Rose of Pinot Noir – Sonoma

2017 Valle dell’Acate “Zagra” Grillo – Sicilia, Italy

2016 Chateau de Sancerre – Sancerre, France

2015 Ken Wright Cellars “Savoya” Pinot Noir – Oregon