With entries now open for the 2024 World’s Best Wine Lists awards, we asked some of the 2023 winners about their approach to building an award-winning list. This week, Charlie Broder, director of operations at Broders’ Restaurants, explains how his team put together the Best Value Wine List in North America at Terzo in Minneapolis.
What does Winning a WBWL award mean to you and the team at Terzo?
Winning this recognition is a surreal and humbling accomplishment. We strive to deliver our passion for Italy and Italian wines every day on a small corner of southwest Minneapolis for the community we are a part of and to be recognized at a global level is just a joy and testament to our continued dedication towards excellence.
What are you trying to achieve with your list?
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Our mission with the wine program at Terzo is to celebrate Italian wines by creating experiences that focus on the enjoyment of wine, the importance of terroir and regional identity, and the significance of classic, modern, natural and historic producers throughout Italy.
We like to translate the very large and challenging world of Italian wines to those who are curious. We also strive to break down barriers of accessibility and intimidation and to humanize the industry so the people who craft these wines have a place to be honoured and respected.
What do you feel is the biggest strength of the Terzo list?
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Our depth and breadth of offerings, as well as focus on Italian wines are the strengths we carry. It’s a rarity in our market to have the commitment to a wine program like ours and we find it to be our biggest strength, in addition to the many wonderful hospitality professionals that choose to support the restaurant and program with their talent and craft.
Name three wines on your list that you feel best represent what you’re trying to do.
The Baroli of Giacomo Fennocchio, Chianti of Istine, and the Collio offerings from Roncho del Genmiz are great examples of highlighting the excellence that Italian wines can reach. Each of these prodcuers, while well regarded in professional circles, seem to be underappreciated on a broader scale and our ability to support and highlight these producers is what defines our commitment to valuing what could be considered some of the best wine in Italy.
What is your favourite wine and food pairing based on a wine and a dish served at Terzo?
It’s a bit of a simplistic response as much of the best wine experiences are but our heart lies in Piedmont and our Tajarin pasta with mushroom ragu served with Brovia Rocche di Castiglione 2011 was a standout when served recently. Brovia’s classical Baroli are staples of the cellar and this regionally inspired pairing transports me back to moments in the Langhe that have shaped what we do at Terzo.
Aside from the list itself, what other things can you tell us about your wine programme?
We’ve had the great privilege of having Claire Maxwell, a rising star in the local wine scene, join our team to help push further into our goal of having our entire team fluent in the world of wine and our curated wine selections. Her energy for education and service have increased our abilities and enjoyment of this great opportunity with the wine program at Terzo. We have initiated events and promotions such as opening cellar wines weekly to offer aged wines by the glass, discounted days to encourage our guests to explore our cellar in an even more accessible way, and to celebrate these great wines and to share them with the public in an effort to create greater enjoyment and welcome more people into the great world of fine wines.
