CorkRules - Episodes | Carlucci’s Waterfront Batard

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About this Episode

Host Robert Tas and Michaela Quinlan, certified sommelier, peruse the 800-bottle wine list at Batard, a Michelin-starred restaurant serving classic French cuisine with a modern edge. In this extensive menu, Michaela identifies the hidden gems and the value wines on the list that are all too easily missed. She offers pairing suggestions and a little background information on the varietals to help you make more informed decisions when choosing a bottle or two for your guests.

Wines reviewed include:

JJ Vincent Cremant de Bourgogne NV
Chateau Haut Vigneau from Pessac Leognan, Bordeaux, 2018
Domaine Testut Premier Cru Montee de Tonnerre, 2017

Transcript: Batard

Batard

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 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, 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 Batard. This Michelin-starred restaurant is taking classic French cuisine and adding a modern edge. There is a strong Burgundian influence, which is certainly reflected in their wine list.

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

MQ: Their wine list consists of over 800 bottles of varying styles and value. I am very excited to share the wines we have selected.

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

MQ: Why not begin with a sparkler form Burgundy? I would consider the JJ Vincent Cremant de Bourgogne NV. This Chardonnay sparkler is produced in the traditional method, like champagne. With aromas of white flowers, green apple, and hints of citrus, this dry sparkler is a wonderful way to kick off your experience at Batard. Perfect to pair with a cheese board or light fish and sushi.

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 would be the Domaine Testut Premier Cru Montee de Tonnerre 2017. This Chardonnay, as a premiere cru, or first growth, is produced within the best locations of the vineyard in the heart of Chablis. The bright acidity, green apple, ripe pair, a note of honeysuckle, and of course the minerality on the finish, all contribute to your enjoyment of this wine. Any seafood dishes, tuna, salmon, swordfish, would all be wonderful complements.

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: Of course. A food-friendly, crowd-pleaser for the table would be the Chateau Haut-Vigneau from Pessac Leognan, Bordeaux 2018. This red, Bordeaux blend is located on the Left Bank of the Gironde river. On the left bank, you find red blends that are cabernet sauvignon dominant, whereas on the Right Bank, the blends are Merlot dominant. You will find this wine to be medium-bodied with classic ripe blackberries, black currants, a bit of smoke, with nutmeg and cinnamon on the finish. The smooth tannins would pair well the any beef or lamb dishes, all for an excellent price.

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: Of course. I have two favorites that caught my eye, one white, and the other red. Another crowd-pleaser of excellent value and quality is the Georges Lignier Aligote 2015. The Aligote grape, the sister to Chardonnay, is unoaked and exudes citrus, grapefruit, fresh peach, bright acidity, and mineral finish. Perfect for an aperitif with cheese, or will seafood and shellfish.

RT: Sounds great. I do enjoy Aligote. You mentioned you spotted a red option as well?

MQ: Of course! The Domaine de Marrans Morgon Corcelette 2019. The Gamay grape from Morgon, a subregion of Beaujolais, is a light to medium-bodied red featuring strawberry, cranberry, and red cherry, along with a hint of smoke and earthiness. Any herbal dishes would pair beautifully.

RT: For me personally…

MQ: Absolutely!

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

MQ: There are so many outstanding options, however, the Regis Forey Clos Vougeot Grand Cru 2013. Here we have one of the best of the best. This Grand Cru Pinot Noir stands out with incredible balance and structure. The balance comes from equal contributions of the ripe red fruit such as cranberry and cherry, and the smoke, and earthy notes. The structure comes from the beautifully ripe skins offering silky tannins. Always highly rated, this wine will add to any special event.

RT: Michaela Thank you so much for all your great suggestions and helping us navigate Batard’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