Evan is a start-up and venture capital lawyer in New York City. With roots in New England, he likes to spend time in Connecticut and Vermont when he is not in Brooklyn. Evan has a passion for sustainability and has focused part of his legal career on that as well. He loves to cook with his daughter, play basketball with his son, and explore the city’s restaurants and local bars with his wife Julie (although admittedly, they usually end up at their same spots). He’s happiest when cooking for and with family and friends and choosing what wines to serve.
Delectable: What sparked your passion for wine?
Evan Bienstock: I was traveling through Europe in college and spent a week with a family friend in Amsterdam. The father pulled wines from his basement every night at dinner and told a story with each one about where he found it and what he was doing at the time. Most were from the 70s and 80s. I was blown away. It began. Wine, for me, became nostalgia and sharing with people you love.
D: What wine region are you wild about right now?
EB: Champagne . I am just starting to dip my toe in, but I foresee a love affair ahead.
D: What is the most unusual wine you’ve ever tried?
EB: At a recent dinner in Burgundy, I had a 1917 Suduiraut Sauternes . It was amazing.
D: What is your golden rule for wine?
EB: Share. Share wine with people that are more experienced enthusiasts than you and with people that have less wine knowledge. You’ll learn in both situations.
D: Say you’re not allowed to have wine, what is your second option?
EB: Beer . Nothing can beat it after a long ski day or a late afternoon summer run.
D: Choose a movie, book, quote, or song and pair it with a wine
EB: Steely Dan's Aja and a 2008 Barolo . Both timeless.
D: If you were a wine, what wine would you be?
EB: I think a premier cru Burgundy , like a Volnay or a Pommard . Reliable, not flashy, consistent and sometimes underestimated.
2004 Bric. Terrific. Opened tight but so much better with food and a little air. The fruit is dissipating but the secondary notes are very strong now — leather, anise, pine needles, olive. I like where this is headed. — 3 years ago