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About this Episode

Tina Johansson, WSET Diploma Graduate and Michelin restaurant sommelier, and Robert Tas go overseas to the U.K. to review the wine list at 28-50 Marleybone where the Wine Workshop & Kitchen concept takes the traditional wine bar experience to a whole new level.  They offer over 30 carefully chosen wines, available by the glass, and an extensive list that has been carefully curated to pair with the seasonally changing, modern European menus. Tina spots a few classics on the list, including a unicorn wine for the adventurous oenophile. 

Wines reviewed include:

  • 2010 Clos Rougeard Le Clos, Loire Valley

  • 2019 Didier Dagueneau Silex, Loire Valley

  • 2019 Reva Barbera d’Alba, Italy

Transcript: 28-50

CorkRules Script


RT: Hello and welcome to CorkRules!

I’m your host Robert Tas along with Tina Johansson, WSET Diploma Graduate and Michelin restaurant sommelier.

Hi Tina, 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.

TJ: Thank you for having me Robert! And excited to dive into the wine list of 28-50 on Marylebone Lane in London. They have a sister restaurant in Chelsea, both of which they call ”wine workshop and kitchen”. I don’t know about you, but I’m instantly intrigued by that.

RT: Me too! It’s like a wine bar but with more focus on food. They’re open all day, from breakfast til late and the food is European with dishes like white asparagus with smoked almonds or lamb loin with spring greens. How does the wine list look to you Tina?

TJ: Very good! The selection by the glass is fun and changing often, and the bottle list is quite classical with many famous labels and a few hidden gems. You can also find a few back vintage wines due to them having connections with private collectors of wine who let them sell their bottles in the restaurant. That’s a cool initiative I haven’t seen before.

RT: Yes, I agree! And, if you’re not sure what you want you can always ask the sommelier, or opt for their three-course meal with matching wine. But now I’m getting thirsty, How about we start with a nice white this time?

TJ: Sounds great to me! I have my eyes on the 2019 Didier Dagueneau Silex, a beautiful Sauvignon Blanc from the Loire Valley of France. When I first tried this wine I realized how versatile of a grape Sauvignon Blanc can be. It doesn’t have to be overtly aromatic and green, it can have yellow fruits and minerality like this one. Dagueneau is a trail blazer and one of the most well-known producers of Loire today.

RT: Yeah, these wines can be quite hard to come by as well so it sounds like a perfect time to try it if you haven’t already! So what about a bottle of red? Anything else that’s a must try?

TJ: Well yeah. To continue on the same theme, the Loire Valley that is, they have one of the most iconic reds from the region on their wine list as well. It’s the 2010 Clos Rougeard Le Clos, made from Cabernet Franc. It was made by the equally iconic Foucault brothers up until they sold the estate in 2017 so it’s one of the original vintages that are extra hard to come by today. A real so called unicorn wine.

RT: What a bottle. Not easy to find, and not the most affordable one either… Even though it’s hard to pace yourself when you’re looking at a list like this one, is there something with a more moderate price tag to drink?

TJ: Of course, not every bottle needs to be a famous label. Wine is supposed to be fun! Besides, I think we’ve taken enough advantage of the private collectors cellar by now. So, for our last wine there’s an amazing Barbera from Piedmont in Italy on the list, the 2019 Reva Barbera d’Alba. Reva is an up and coming producer just starting to get some well deserved attention. Their Barbera is elegant yet full of fruit flavour without getting too luscious like some other styles being made with the grape.

RT: Fun choice, Barbera is an underrated grape variety in comparison to Nebbiolo growing in the same region. Thank you for picking that one out for us, and for being back with us Tina.

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 wherever you get your podcasts.

And finally, drink what you love and please make

sure you drink responsibly.




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