Martin Gonzalez spent the last decade building a reputation in the Gaslamp District as a skilled chef and restaurateur at Acqua Al 2. The popular establishment dishes up authentic Italian cuisine derived from Gonzalez’ experience as a culinary student at Instituto Culinario Apicius in Florence, Italy. In January, Gonzalez expanded his offerings by opening TOAST Enoteca & Cucina at 927 J St. in East Village. Unhappy with the way many area wine bars have made food an afterthought of the wine experience, Gonzalez set about to create a concept that would allow people to experience the natural relationship between wine and food. He has created a menu with dishes designed to compliment various styles of wine, and his servers are trained to help guests determine which combination will provide the best flavor profiles for their meal. In addition, Gonzalez has installed Enomatic wine dispensers that keep wine preserved for up to nine weeks, compared to the three-day (or less) lifespan of an uncorked bottle. The equipment allows customers to try1-ounce tastes or single glasses of high-end wines, rather than charging for an entire bottle, allowing customers to experience a wider variety of vino without breaking the bank. Gonzalez explained his strong feelings about serving wine with food, his decision to use Enomatic machines and how his time in Italy has shaped his current business. DTN: You went to culinary school in Italy. How did that shape your philosophy about food and wine? MG: “I picked up everything that I know there, because before I moved to Italy, I was not involved in the restaurant business, I was not involved in cooking. I didn’t even drink. I became a new person. I was just moving there to spend some time, and I enrolled in culinary school to be around Italians and learn the language, to get more involved with the culture. I didn’t know I was going to like it until I was there.” DTN: How did you decide on the concept for TOAST? MG: “I think a wine bar made the real way with a little food to pair the wines with is a great concept, a concept that nobody has done before, especially in San Diego. Most of the places I visited, and I think I’ve visited all of them, either served pizza and salad or cheese and olive platters, but not food to serve the wine with.” DTN: Why are wine and food better together? MG: “My philosophy is that wine was created, and has been used as a drink, for the meal. It was never a drink to be enjoyed by itself, although now you can enjoy some of them. But the best way to enjoy it is paired with the right food.” DTN: You chose to use Enomatic wine dispensers instead of just opening bottles at the bar. Why was that the best option at TOAST? MG: “I loved the idea of incorporating them into the concept so that I could offer my guests higher-end wine or more exotic types of wines for them to taste or have a glass instead of buying the whole bottle. I think that’s a great thing, that you can go to a place and have a little taste or half a glass or a glass of really good wine if you want to, because most places offer by the glass only the cheapest wine that there is, and you are basically obligated to have that one when you are thinking about having only a glass, so it fit perfectly.” For more information, visit www.toastenoteca.com.