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About this Episode

Sommelier Grace Hood is back with Robert Tas, in this episode, they explore the wine list of 1803 in NYC where guests can experience authentic  New Orleans cuisine but may be a little lost when deciding what to pair with oysters, gumbo and jambalaya. Grace shares her expertise in pairing as they explore the french wines on the list, exceptional sparkling wines, and wine from Oregon.

Wines reviewed include:

  • The Eyrie Vineyards Pinot Gris
  • 2007 Louis Roederer Brut rose champagne
  • Jean- Jaques Vincent Crémant de Bourgogne



Transcript: 1803

RT: Hello and Welcome to CorkRules! 

A podcast where (in each episode) we will review a wine list from your favorite restaurants. I’m your host Robert Tas along with Grace Hood, Wine Educator and Certified Sommelier. Hello Grace, it’s great to have you!

GH: Hi Robert! Happy to be back!

RT Before we jump in, let’s talk about CorkRules.

We created CorkRules to demystify wine list’s because we know from experience, that sometimes when we get that list handed to us, well… it can be intimidating, and even a little daunting.

Our aim is to help prepare you to navigate that list, find those hidden gems, value wines or that special bottle that will take your dining experience over the top.

RT: So, sit back and listen as we review your favorite wine list.

So Grace - last time to tackled Asian fusion cuisine wine pairings Buddakan, now we’re moving to a much different area and cuisine of the world - New Orleans! I’m excited to hear your thoughts on 1803.

GH: Yes totally! First and foremost - I absolutely LOVE New Orleans - the food, the culture, the people, the music, the ultimate party! I love the deep-rooted blended histories of French, Cajun, Caribbean and Spanish influence you get in New Orleans cuisine - it's so flavorful and exciting and delicious.

RT: Absolutely! Now with that in mind, it sounds like we’re going to have a few things into consideration when it comes to pairing New Orleans cuisine.

GH: You are right - since we’re working with a fusion of European and Caribbean cuisine, we’re going to have lots of flavors to work with. We’ve got the classic New Orleans spicy savory decadent dishes like gumbo and jambalaya, but then also the lighter dishes like oysters and Nicoise salads.

RT: Totally - so what are your initial thoughts on the 1803 list?

GH: So this is a very approachable list in both size, selections and price point! This is a very easy wine list to read and understand just be how uncomplicated it is which is a nice change sometimes from the big weighty lists we’ve been diving into. Upon first glance, this list is def honoring New Orlean's deep French history by including lots of French wine on the list, and also a lot of domestic aka American wine! When it comes to picking a wine for the cuisine, we’re def going to be thinking about courses and what wines will go with the food. I noticed that 1803 does oysters in 3 different styles, and I think that would be a fun way to start your meal. And course the classic pairing for oysters is sparkling wine - notice I didn’t say Champagne, b/c as many of us know, champagne can only be called champagne if it comes from the champagne region of France. And for the most part, Champagne is going to be a little outside of most peoples every day price point. However there are amazing affordable alternatives when it comes to sparkling wine - like this Jean- Jaques Vincent Crémant de Bourgogne. Cremant is the name for any French sparkling wine made outside of Champagne and is a personal favorite of mine. It is crispy, aromatic, bright and delish and will pair fabulous with most of the 1803 menu.

RT: I love that! Another great wine lesson. Now you mentioned gumbo and jambalaya. What kinds of wines would pair with those spicy savory hearty dishes?

GH: So like we were discussing the last episode with the Buddakan wine list, spicy dishes need some slight sweetness and off-dry palates to cut all those peppery experiences going on in your olfactory senses. The ones that stuck out to me on the 1803 menu would be either the Eyrie Vineyards Pinot Gris from the Dundee Hills of Oregon - an amazing region for producing pinot gris, which essentially is just the domestic name for pinot grigio. But unlike its Italian cousin that tends to be more medium-bodied with lots of citrusy notes, Oregon Pinot Gris is lighter with lots more minerality, and a personal favorite of mine. OR if you’re looking to go with a red wine, we’re going to want to go with a lighter-bodied red to pair with that tomato spicy goodness. I would recommend the Domaine Magali Mathray, Beaujolais 2016 - which is Gamay noir from the burgundy region of France. Gamay is such an under-the-radar varietal - I like to call it the cousin of pinot noir. If you enjoy lighter style reds, than Gamay is for you.

RT: Now Grace, sometimes people have a budget in mind.  any great value wines you’d point us too? 

GH: Absolutely. So, I saw one of my favorite French whites on here - picpoul! It's a white grape grown in the south of France, and not many people know about it b/c it’s not as famous as a grape as sauvignon blanc or chardonnay, so not as much of it gets exported to the united states. However, it is a spectacular value wine. It's light, crispy, dry, acidic and delish. Check out the “Cuvée de Dames, Picpuol from the Languedoc on the 1803 list. If we’re looking for a value red, I would go with the Samorens, “Côtes du Rhône”. Cotes du Rhone is a red blend of usually GSM - Grenache Syrah Mourvedre - grown in the southeast region of France. Cotes du Rhodes are notorious for being medium-bodied but full of earthy, fruity notes.

RT: Now Grace, what if I have a big client dinner or a special occasion where I want to take it up a notch?

GH: Totally - Right off the bat I saw the 2007 Louis Roederer, Brut Rosé, Champagne - and that is going to be fantastic. Most people know that champagne and sparkling is light and crispy and zingy. However, when champagne has some age on it, the bubbles get smaller and smaller over time and become this lush slightly sensory experience, and the fact that it's a rose, you’re going to get so many more aromatics. And speaking of ollddddd wines I saw they have a 1986 Chateau Haut-Bages Averous Bordeaux from Pauillac! Now I can’t say with certainty that this 36-year-old wine is going to be as bright as it once was, but it sure is going to be a really fascinating wine to try, especially if you haven’t had a really old wine! Bordeaux are notorious for being able to age really well, so give it a try!

 RT: Maria Thank you so much for all your great suggestions and helping us navigate 1803.

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 quick 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. Follow us on social media @corkrules and @wineswithgraceAnd finally, drink what you love and please make sure you drink responsibly.

Thank you.



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