Charlie Rizzo

RIVER STONE CHOPHOUSE SOMMELIER

Charlie Rizzo One of only three certified sommeliers recognized by the prestigious Court of Master Sommeliers in Southeastern Virginia, Rizzo brings passion and an effervescent approach to creating unique food and wine pairings at River Stone Chophouse. READ MORE

His extensive expertise in developing award-winning wine programs ensures guests continue to receive unparalleled, superior dining experiences at River Stone Chophouse.

An Illustrious Wine Career

Rizzo became interested in wine while working at a radio station in 1989. At a dinner with a representative from Columbia Records, a bottle of Shafer Hillside Select 1986 vintage was ordered and Rizzo was captivated by the sleek and elegant flavors. He later sought out the wine to serve at special meals and a lifelong fascination with food and wine was born.

Since then, Rizzo has created internationally acclaimed wine programs for Brutti’s in Portsmouth (which received Awards of Excellence from “Wine Spectator” magazine 2004-2007) , Swan Terrace at The Founder’s Inn in Virginia Beach (Wine Enthusiast Awards of Unique Distinction 2005-2006 and Wine Spectator Awards of Excellence 2007- 2008).

While with The Founder’s Inn, Rizzo received national recognition in 2007 during National Tourism Week in Virginia Beach, when he was nominated by his peers and won a prestigious Hospitality Industry award. He has also garnered numerous local wine awards for his work at Wild Monkey in Norfolk and Sterling’s Steakhouse in Chesapeake.

In March 2008, after joining the team at M&M Hospitality, Rizzo was invited by Coastal Luxury Management in Carmel, California to be a participating sommelier at the inaugural Pebble Beach Food & Wine event. He also eulogized the passing of the late Robert Mondavi, who is credited with the creation of the American fine wine industry, which was published in the July 31, 2008 issue of Wine Spectator.

Inventive Pairings

Inspired by the legendary career of Mondavi, Rizzo’s goal is to communicate with each guest to recommend pairings that suit their individual tastes. If a guest prefers beer, he recommends Guinness Stout or Blue Grass Brewing Bourbon Barrel Stout with one of River Stone’s Harris Ranch beef cuts. If a guest does not enjoy red wine, he recommends instead the 2004 Chateau St. Jean Reserve Chardonnay along with the 14 oz. New York Strip Steak.

His favorite pairing at River Stone is the gluten-free Peanut Butter Mousse with Talasker Islay Scotch Whiskey. Unconventional as it may seem, the peat notes of the Scotch whiskey work in harmony with the gluten free peanut butter & chocolate.