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About this Episode

Michaela Quinlan, certified sommelier, and Robert Tas explore the wine list at the dairy-to-table restaurant Arethusa. This restaurant is connected to the farm and dairy where they make butter, cheese, yogurt, and ice cream from their own herd of happy and healthy cows. Fresh is the keyword here, and this award-winning restaurant delivers on the promise.

Wines reviewed include:

2018 Alta Vista Estate Torrontés, Argentina
2020 Ken Wright Cellars Pinot Noir, Oregon
2019 Matthieu Barrett, Crozes-Hermitage, "Et La Banniere" Syrah, France

Transcript: Arethusa

Arethusa:

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 Michaela Quinlan, certified sommelier.

Hello Michaela, it’s great to be back together for another episode.

MQ: Hi Robert!

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

We created CorkRules to demystify wine lists 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, or 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.

RT: Today we are talking about Arethusa located in Bantam, CT. Arethusa redefines farm-to-table, as they strictly use Arethusa dairy products for their ever-changing menu.

Michaela, I can’t wait to hear what do you think of their wine list?

MQ: Another spectacular, award-winning wine list circling the globe with outstanding producers. We have several standouts to share with you today.

RT: That’s really great, as you looked at the list did you see anything jump out at you?

MQ: Let’s begin with a quality and value wine, the 2018 Alta Vista Estate Torrontés from Argentina. This medium-bodied white wine made from the torrontes grape features grapefruit, tropical fruit, grapefruit, and peach with a mineral finish. This wine is a wonderful aperitif, or with soft cheeses and spicy dishes.

RT: That is for sure unique. Did you find any others that caught your eye right away?

MQ: Another favorite to consider is the 2020 Ken Wright Cellars Pinot Noir from the Willamette Valley of Oregon. Ken Wright has been producing Pinot Noir for over 40 years that features cranberries, cherries, raspberries, with notes of earth, spice, and vanilla on the finish. It is a medium-bodied Pinot Noir that would truly stand up to and complement the proteins on the menu.

RT: So, Michaela, their list seems to have lots of range but was there anything that you would say is a “must-try”?

MQ: A must-try is the 2019 Matthieu Barrett, Crozes-Hermitage, "Et La Banniere" Syrah from the Northern Rhone Valley. I love the herbal notes in the medium to full-bodied red that also features aromas of lavender, with notes of blueberries, blackberries, black pepper, and earth. Pair this Syrah with savory dishes and sauces, along with grilled items, and olives.

RT: These are some great calls.

So, you know I’m getting thirsty and will need to order a bottle with my dinner, where would you guide us?

MQ: A bottle to consider for dinner would be the 2017 Mer Soleil Reserve Chardonnay from Monterey County in California. Calling the oaked Chardonnay fans, this wine showcases ripe green apple, mango, and pear, along with bright acidy and a creamy, vanilla finish. Pair this wine with rich cream sauces and dense fish such as tuna and swordfish.

RT: Ooh, Terrific.

Michaela, speaking of price, sometimes people have a budget in mind. any other great value wines you’d point us to?

MQ: You will always find the winning combination of quality and value in the Cortese grape. One to consider would be the 2019 Conti Speroni Cortese de Gavi from the Piedmont region of Italy. This light, dry, white wine boast bright acidity, lemon zest, citrus, and grapefruit, with a mineral finish. A perfect companion to shellfish and oysters.

RT: That sounds refreshing. Did you see any other value wines?

MQ: Absolutely. The 2015 Bodegas y Vinedos Ponce Bobal from Manchuela Spain. The Bobal grape is grown in Southeast Spain and produces bold red wine featuring aromas and flavors of plum, blackberries, and raspberries, with notes of vanilla and coffee on the finish. The Bobal pairs well with all proteins, and richly sauced pastas.

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

MQ: Another modern classic is the 2017 Quintessa Cabernet Sauvignon from Rutherford, CA. With tremendous Bordeaux influence, this Cabernet Sauvignon is rich and full-bodied with round tannins, that also feature ripe blackberries, cassis, smoke, and fig with notes of leather and tobacco on the finish. Truly a modern classic worthy of participating in any celebration.

RT: Michaela thank you so much for all your great suggestions and helping us navigate Arethusa’s wine list. I can’t wait to go try them myself.

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.

And finally, drink what you love and please make sure you drink responsibly.

Thank you.

End