3-Minute Interview: Sabawun Kakar
By: Katie Worth
Examiner Staff Writer
January 17, 2010
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Sabawun Kakar (Courtesy photo)
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SAN FRANCISCO — Eleven years ago, Kakar was a server with limited knowledge of the sparkling-wine world. Now, he’s the director of operations at Champagne and sparkling-wine specialty bar The Bubble Lounge in North Beach.
How did you get involved with the sparkling-wine world? I’m probably the only Afghani in the wine business. I was born in Afghanistan. My brother was going to UC Hastings and I moved up here to live with him. One of his classmates was serving here and he was able to get me a job. That was 11 years ago.
Describe The Bubble Lounge. We’re a Champagne and sparkling-wine bar. We’ve got over 300 different bottles of Champagne, and over 30 bottles of sparkling and Champagne by the glass. We also serve Champagne cocktails.
Do you have a favorite Champagne cocktail? I would have to say Kir Royal — essentially a little dab of Crème de Cassis, and then you fill up the glass with Champagne. The Champagne has to be good.
Do you think proper Champagne from France is better than the sparkling wine being produced domestically? I do. The reason being, I think, is the diversity. I think California is doing one hell of a job making very good sparkling, but I think the diversity of true Champagne still stands out quite a bit.
Do you have a recommendation of a low-cost Champagne? Delamotte is one producer. They give you great quality grapes for a great price.
