Wine can bring out the best in food, and yes, that does include seafood, but it&rsquo;s not only white wine that pairs well with seafood, despite the popular misconception, some red wine pairs well with some seafood. When you are choosing wine to pair with seafood, you should pay more attention to the wine notes, sweetness and dryness, than the color of the wine.

So how do you choose which wine pairs well with seafood. Certified sommelier, Michaela Quinlan reviews the wine list at Oceana where she reviews the list and offers pairing suggestions.

The wine list at Oceana is an extensive, award-winning 33-pages. A list of this size would take quite some time to navigate, but Michaela quickly identifies fabulous standout wines from around the globe and offers a few tips on pairing wine with seafood to help you make a wiser and tastier choice all in under five minutes.

Let&rsquo;s start with the bubbles because who doesn&rsquo;t like adding a little sparkle to the beginning of the meal?

All of the sparkling whites, whether French, Italian or Spanish,&nbsp; Champagne, Prosecco, Cava, will complement fried dishes like calamari, or any seafood fried and cooked in batter, but these bottles also pair deliciously well with caviar.&nbsp; At Oceana, you can order several by the glass, including&nbsp; Prosecco, Palidin, Extra Dry, Millesimato, Veneto, Italy 2020.

Moving on to the more obvious choice of white wine with seafood, to choose wisely, all foodies should understand which whites pair well and why. For example, a dry white wine like pinot gris or sauvignon blanc pairs best with meaty fish like cod and tilapia.

Moving on to the Spanish whites Michaela recommends the Albari&ntilde;o,&nbsp; Valtea, R&iacute;as Baixas, 2020.

The traditional cuisine of Portugal and Spain are seafood rich, so it makes sense that the local varietals of albarino and veldehro pair well with shellfish dishes of mussels, crab, scallops and lobster. These wines are light and fresh with notes of lemon and the right acidity and crispness, to complement the delicate flavors of the shellfish. Just as shellfish should not be overcooked, the wine should not overpower.

If chardonnay all day is your comfort zone, you are in good company. Chardonnay is popular for good reason. These fuller whites are heavier than the pinot gris or sauvignon blanc, but work well with bass, oysters, salmon, and even lobster. The heavier the seafood the more full-bodied the wine is a good rule to follow. At Oceana, the Chardonnay, Saint-V&eacute;ran, Domaine Luquet, Burgundy, 2020 is a good way to go.

Interested in more wine tips and recommendations? Click the link and listen to <a href="https://corkrules.com/episode/details/3">the podcast wine review</a> of Oceana.

Cheers.

Wine can bring out the best in food, and yes, that does include seafood, but it’s not only white wine that pairs well with seafood, despite the popular misconception, some red wine pairs well with some seafood. When you are choosing wine to pair with seafood, you should pay more attention to the wine notes, sweetness and dryness, than the color of the wine.

Wines that Pair Well with Seafood at Oceana

In episode three of the CorkRules podcast, certified sommelier Grace Hood shares her expertise on how sommeliers create and organize a great wine list and provides a brief overview of how to pair wines.

Quick Tips on Pairing Wine at Quality Meat Steakhouse

Whether you are just visiting or you’re a local to New York City, you know how difficult it can be to choose a new restaurant, but we can help. We’ve reviewed the best and brightest restaurants in New York City and we review the wine list, too. It’s a one-stop shop where you can find wine reviews and restaurant reviews.

Best Restaurants New York City and Wine Review

Compagnie des Vins Surnaturels

Alexis Rogers

La Compagnie des Vins Surnaturels

Compagnie des Vin Surnaturales

RT: Hello and Welcome to CorkRules!

&nbsp;I&rsquo;m your host Robert Tas along with Alexis Rogers, wine educator and restaurant sommelier

Hi Alexis, thanks for being back with us on another episode of CorkRules, - a podcast where we help simplify and demystify the wine lists at some of your favorite restaurants. We talk with certified sommeliers and wine professionals who point out interesting bottles, classic food and wine pairings, hidden gems, value wines, or splurge wines that will take your dining experience over the top.

AR: Glad to be here, thanks for having me.

RT:&nbsp; Today we are talking about Compagnie des Vin Supernaturels Wine Bar NYC in lower Manhattan. Compagnie comes to us from the same group behind Experimental Cocktail Club. This chic wine bar is known for their bangin&rsquo; Happy Hour featuring 25 wines by the glass and another 450 wines from around the world. The list is 70% French and is lovingly compiled by Sommelier Caleb Ganzer while Chef Eric Bolyard put out beautiful seasonal small plates perfect for pairing. Alexis, I know you&rsquo;ve picked out some great French wines for us&hellip;.

&nbsp;

AR: I have! But I don&#39;t actually know what the first glass is! There is an option on the glass pour list to &ldquo;Guess the Glass&rdquo;. Blind Tasters Rejoice! This is a great opportunity to test your abilities and win the bottle. I would be interested to know how specific they require your guess to be - just grape? Country? Region? Subregion? Vintage? Producer? Either way, it&rsquo;s fun and a great way to attract serious wine lovers - aside from the 40+ page wine list that is. Wine SHOULD be fun though. Blind tasting is all about narrowing down what a wine is NOT. Such as &ldquo;Finished too tart to be Napa Chard, or too minerally to be S African Chenin, a distinct rose and lychee aroma can only mean Gewurtztraminer but it&rsquo;s too lean to be Alsace - must be Germany? Cherry cola taste? That&rsquo;s gotta be Sonoma Pinot. It&rsquo;s about using clues and ruling out grapes and regions until you land on the most likely call.

RT : That DOES sound fun, you probably have to have a pretty solid foundation of wine knowledge for that though.

AR: Yes, or have tasted a lot of wines from all over the world. Speaking of wine from all over the world, this next pick is from Switzerland. It&rsquo;s the Domaine Piccard Coup de Fouet Villette Grand Cru 2018. This bottle is orange wine made from the Chasselas grape. Native to Switzerland near Lake Geneva, this grape is the classic pairing for authentic fondue. Chasselas produces wines with notes of red apple, apple blossom, melon, mint and smoke. This grape is very terroir influenced and any descriptors used to describe it can also be used to describe the country as well - crisp, clean, bright, fresh - even if they are a bit neutral. Haha&hellip; This bottle is also a skin-contact - or orange wine so we will see our varietal notes but in general, a bit more savory with added texture and funkiness. The mouthfeel on this wine is thrilling from start to finish. This unfiltered bottle has a tiny bit of cloudiness, a bit of tang, and a lil sparkle on the tongue. Well, more like a sprinkle.

RT: A Sprinkle? What do you mean? Is it a sparkling wine?

AR: No, not fully sparkling, but it does have a small amount of effervescence.

RT: That sounds like it hits all the &ldquo;wine nerd&rdquo; bullet points - obscure grape, non-classical region, orange wine. Sounds fun!

AR: Haha!!! For Sure - def a geeky wine. This next wine will also separate those in the know pretty distinctly - it&rsquo;s from Beaujolais. New or non-explorative wine drinkers will only think of the Fruit Punch-esque Beaujolais Nouveau and think this bottle &ldquo;unrefined&rdquo; But those in the know will make the joke that it&rsquo;s technically a Cru Burgundy. The bottle is Domaine Chapel Charbonnieres Fleurie. Made from the Gamay grape, Fleurie is one of 10 crus in the region recognized for making wines of exceptional quality and is noted for its feminine, floral characteristics. Tasting notes on this include juicy strawberry, rasp preserves, pink flowers, violets, hints of licorice, potting soil and crushed rocks. It&rsquo;s fruity, earthy, minerally, AND floral. These wines are just FUN to drink. Pair this low tannin, med-bodied wine with a charcuterie board as it goes with everything on it - meats, cheeses, pickles, fruit, mustards, jams - Cru Beaujolais tackles them all. This particular bottle is made from high-quality organic grapes w/ minimal intervention and no added sulphites and is a beautiful indication of the convergence of high-quality site and talented winemaking.

RT: Wow, that could be a whole meal right there! Alexis, thank you for being with us to talk about the very cool list at Compagnie Wine Bar and giving us a little insight on blind tasting, that was cool!&nbsp; To our audience, thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to:

Info@corkrules.Com or visit our web website where we have a request form available, and we will do our best to get it in the queue as quickly as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime,

please check out our website for other episodes of your favorite restaurant wine lists or wherever you get your podcasts.

And finally, drink what you love and please make sure you drink responsibly.

&nbsp;

END

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Personalized Wine Recommendations From Your Favorite Restaurants

Find the Right Wine While You Dine

Wines Tailored to You

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Up Your Wine Knowledge

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La Lanterna

Expert Insights

Quick Tips on Pairing Wine at Quality Meat Steakhouse

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