Congrats to David Mokha, sommelier at Hakkasan and the seven other restaurants at the Fontainebleau, who was named one of seven of Food & Wine's Sommeliers of the Year. As for why he won, F&W says "Because he tastes through thousands of bottles to find wines that will work with every dish on the refined family-style Chinese menu at Hakkasan." Mokha's favorite pairing: 2007 Huet Clos du Bourg Vouvray ($75)--"It has wonderful smokiness"--with chef Wen Sian Tan's jasmine tea smoked ribs. Who knew factoid: Diners can pick wines from any of the lists at any of the F-bleau's 8 restaurants. [F&W]
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