New Tampa Bay Ambassador Zach Pace on Florida’s “burgeoning natural and indie wine scene”
Our newest ambassador is sommelier and educator Zach Pace, based in Florida, who adds 12 Red Stars in Tampa and St. Petersburg. And Orlando’s up next!
Zach Pace’s introduction to wine came some 25 years ago, working in restaurants whilst studying in New Orleans. After Hurricane Katrina, he relocated to San Francisco to start his wine career in earnest, studying for his WSET Diploma and becoming a sommelier, consultant and wine educator. Now, he becomes a Star Wine List ambassador for his new home in Florida, reporting on the Tampa Bay area (including St. Petersburg) and Orlando.
“St. Pete is finding an identity as a burgeoning natural and indie wine scene, which matches its small-town, funky vibe,” says Zach. Whilst “Tampa is larger and thus more varied, and ever-growing. The entire community has really banded together during the last two storms, and that's an intrinsic part of the community here that I really love. Whether it's food drives, free cook-outs, neighbourhood clean-ups, or businesses simply opening up for free AC, bathrooms, and device charging, the spirit of resiliency and generosity is truly unparalleled!”
Zach kicks off his ambassador role with three Red Stars in St. Petersburg and nine in Tampa, with more to come in the new year, including our first guide to Orlando. Of his recommended wine places, Zach has a particular soft spot for Rooster & The Till (“keeps doing great things”) and Rococo Steak House (you’ll often find him here during happy hour, “enjoying their tartare and a glass of wine”). In 2025, Zach and his partner will open a wine and specialty food shop in St. Petersburg: “really excited to add to the scene.”
Explore our guides to Tampa and St. Petersburg.
Welcome to Star Wine List! Why do you like eating and drinking in Florida, and these cities in particular?
“Industry is thriving here, unlike other major metropolises that have experienced severe brain drain and flight, and there's a strong base of savvy consumers who are hungry and thirsty for authentic, quality experiences. Outside hospitality groups haven't really caught on yet, but over time I'm sure they will, and start setting up Florida outposts of successful brands from out of state.
“Florida and the southeast is also home to a great many farms, ranches, and local purveyors doing really cool stuff. Whether it's organic heirloom strains of rice, caviar, to regenerative beef ranches, the flora and fauna of Florida have never been better and deserve more recognition.”
How would you describe Tampa and St. Petersburg as cities?
“Tampa has long been a major city in Florida, with its concomitant dining scene and vibe, while St. Petersburg was for the longest time overlooked and mostly home to retirees — hence the cheeky moniker ‘God's Waiting Room.’ In the past few years St. Pete has absolutely blown up, full of families and active young professionals. Downtown has experienced phenomenal growth, and along with it the food and beverage scene is still finding its footing. (For example, dining out is very expensive now and the price-to-value ratio is a bit skewed. It's hard to find the elusive trifecta of vibe, quality, and value for money — but not impossible.) My hope is operators realise that price tag alone doesn't connote quality and try to find some balance.”
Have you noticed any emerging wine trends recently?
“More sparkling wine! The thirst for grower Champagne continues to rise, which is great to see. And wine lists have started to move beyond a basic Prosecco for their entry-level glass of wine to something more esoteric and off the path, like Crémant, Italian sparklers, boutique Cava, etc. I'd like to see more chillable reds, vintage Madeira, and dry sherry.”
What styles/regions of wine are most popular?
“New World wines are still popular, especially with the well-heeled crowd who like their big trophy names, as well as ‘steakhouse’ mainstay reds from Napa, Washington, Bordeaux, etc. There are also more places opening up with specific viewpoints to their wine programs, whether it's southern Mediterranean, Southern Hemisphere, or all-Italian lists.”
How can a restaurant/wine bar impress you?
“Hospitality and authenticity are two important factors. Great food and beverage immediately fall by the wayside if there's no soul or earnestness in welcoming guests to the space. And on the obverse side, mediocre food can be overlooked if the people surrounding it are sincere and attentive. Lastly, that elusive value proposition — which doesn't necessarily mean cheap. Value for money can be had at any price point, but is hard to achieve.”
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