Alex’s love for wine comes from a personal connection to the wines that inspire him. He believes that a wine list is an opportunity to showcase a set of wines in the context of the food and environment of the restaurant. And more importantly that a bottle of wine can be enjoyed without having a “wine PhD” nor a six-figure salary.
Before Freek’s Mill he worked in depth with the wines of Spain at Mario Batali’s BAR JAMON, curated a pan-European wine list at HOTEL DELMANO, and has consulted on wine programs around New York City. In 2009 he worked as a winemaker’s assistant in central Spain with a young, up-and-coming Spanish winemaker named Juan Antonio Ponce. This brought his love of wine beyond the confines of the restaurant and into the vineyard & the winery.
In the case of the list at Freek’s Mill, Alex’s attention is focused on three main categories: LOIRE VALLEY CHENIN BLANC, CRU BEAUJOLAIS and QVEVRI WINE OF THE REPUBLIC OF GEORGIA. For Alex, Cru Beaujolais is his “spirit animal”, Chenin is his fascination, and exploring Georgian Qvevri wine is a way to glimpse into the history of wine and winemaking. Each one plays a specific role on the Freek’s Mill list when pairing with the food on the menu.
Alex Alan & the Freek’s Mill wine program has been showcased in the NEW YORK TIMES, THE WALL STREET JOURNAL, WINE& SPIRITS MAGAZINE and across the internet. Specifically in the case of Cru Beaujolais, it is without equal in the United States.