In this article, we visit  ABC Kitchen on 35 East 18th Street.

ABC Kitchen’s tagline is ‘local, organic, home’, but while the atmosphere of this restaurant is comfortable and welcoming, and dare we say, wholesome, the menu is far beyond the meals your mother made.

This farm-to-table restaurant is wholly organic, focusing on fresh herbs, vegetables, and dedication to planet earth is clear in their use of recycled materials.

But what about their wine list?  Maria Valetta, wine educator and certified sommelier offers her advice on the one-page menu.

Although it is only one page, this wine list offers a carefully curated selection of wines from all over Europe.

Maria first noted  ABC Kitchen’s variety of skin-contact wines on the list. Skin-contact wines, or as they are more commonly known, orange wines, are white wines that have been made like a red, meaning that the wine has been allowed to stay in contact with the skins longer than normal for a white wine. This can be as little as a few days to as long as a year.

The result is a deeper color that ranges from pale gold to deep bronze, orange wines are full-bodied, and more tannic in nature. On this wine list, there are skin-contact wines from Spain, Austria, and Germany. Try the Muller Thurgau, Weinhaus Schlossmuhlenhof for $76 a bottle or ‘Das Ist Keine Orange’ 2020 from Germany at $70 a bottle. These wines are also offered by the glass which gives you the opportunity to try them without committing to a bottle.

Moving over to whites, Maria recommends one of her favorite Italian wines, a vermentino from Tuscany, the 2017 Vermentino, Tenuta Pietramora ‘Limite’. Tuscany is in Central Italy. Wine producers in this area are known for clean, light, and refreshing white wines. Perfect for summer days in the Italian sunshine, or sunshine anywhere.

This hand-harvested wine is slow-pressed with short skin contact. It’s light and dry with moderate acidity and notes of citrus, green apple and pear. It pairs well with the charcuterie plate or one of the market table salads, but given its light nature, it would also pair well with pastas and lean fish.

Maria also highlights an excellent pinot noir at a great price, an Argentinean malbec from a historic winery in Mendoza, and sparkling wines and champagne if your trip to ABC Kitchen is a special occasion, or you just want to celebrate life, because, well, why not?

Cheers.

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’s start with the bubbles because who doesn’t like adding a little sparkle to the beginning of the meal?

All of the sparkling whites, whether French, Italian or Spanish,  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.  At Oceana, you can order several by the glass, including  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 Albariño,  Valtea, Rías 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-Véran, Domaine Luquet, Burgundy, 2020 is a good way to go.

Interested in more wine tips and recommendations? Click the link and listen to the podcast wine review of Oceana.

Cheers.

If you are looking for a robust cabernet sauvignon to pair well with the Bone-In Dry-Aged Prime Sirloin, consider the reasonably-priced Post & Beam by Far Niente, 2020 Cabernet Sauvignon from the Napa Valley. It is the heavy presence of tannins in cabernet sauvignon that make it such an excellent match with a rare cut. The effect of tannins is in the texture, not the taste. Just as a strong cup of tea heavy with tannins makes the mouth feel dry, a heavy tannin wine is best to cut through fat.

At Quality Meat Steakhouse, the 15-page wine list provides a wide variety of types, styles, and vintages of wine with a vast array of tasting notes and subtle differences.

With so many choices, how do you make a wise, and informed choice of wine to pair with your food. It can take years to understand which wines pair well with what foods. Luckily, that’s where a certified sommelier can help you. This is their area of expertise and experience, so why not take advantage of it and ask for their advice? For instance, if choosing the Fresh Cracked Lobster the Caposaldo, Pinot Grigio, Veneto, 2020 would be a wise choice. Dry white wines generally work better with shellfish because the shellfish is slightly sweet and mild, a crisp dry white helps accentuate the flavors without adding to the sweetness, much like a twist of lemon adds just a nice amount of acidity to help balance the fats and sugars.

If you don’t have a sommelier by your side, these simple rules on pairing wine with food will help you decide what to choose.

• When it comes to acidity, the wine should be more acidic than the food.
• Likewise, the wine should be sweeter than the food.
• Choose wine and food that are comparable in flavor.
• Bold, tannin-heavy red wines pair best with heavier, red meats
• Crisp, dry white wines pair best with light-intensity meats
• Bitter wines, tannin-rich wines are best balanced with fat.
• When eating sauce-rich foods, pair the wine to the sauce, not the meat

If you want to hear more about the wine list at Quality Meat Steakhouse, check out the CorkRules wine review podcast where Grace identifies the notable wines from Bordeaux, points out the best-value wines on the list, and shares a little knowledge on the wine and moonshine history in the States.

Cheers.

And what better way to complement French fare than with a spectacular French wine? Bring on the Cru and let the fun begin.

But wait, should you splurge and opt for a grand Cru or will a simple cru do, and what’s the difference anyway?

Let’s demystify the terminology and move on to enjoyability.

Quite simply, the term ‘cru’ is used within classifications of French wine to indicate a high-quality vineyard or group of vineyards. Cru literally means growth, and this term has been adopted in classification as a nod to the importance of the terroir.

Grand Cru is the recognized designation of higher quality wine. Grand Cru refers to the quality of a particular vineyard and the terroir in which the grapes grow. The terroir of the region that gains this accreditation is known to produce consistently high-quality vintages. Grand cru literally means great growth. The term is first found to be used in the region of Burgundy in the middle ages when the Cistercian monks and the Catholic Church classified each vineyard according to quality. In Burgundy, grand cru wines must be made with only grapes from villages that fall under a grand cru region.

Fast forward and move over to Bordeaux in 1855 when the term is officially recognized as a classification of the Left Bank Bordeaux (thanks to Napolean). The classification in Burgundy is all about the vineyards and terroir, but in Bordeaux, the classification of grand cru can be given to a winery that holds the status.

Premier cru wines are a step down from grand cru, however, since a premier cru vineyard could be literally next door to a grand cru vineyard, the difference in the quality of the wine may be negligible. Premier cru or 1er cru accounts for no more than 5% of the total Burgundian production, and grand cru makes up a tiny and exclusive 1% of production in Burgundy.

But if these high-status wines are outside of the budget, consider opting for village wines. These wines are from the same classified regions, but the yield allowed per hectare is more, allowing more of the grapes to grow, the vines themselves may be younger (old vines add complexity to wine). There are plenty of quality village wines on the market, and this is a great place for finding delicious wine at a good price.

If a white Burgundy is on your mind or you are looking for a grand cru wine, click over to the CorkRules wine review podcast with certified sommelier Grace Hood. She’s identified a few good bottles on the wine list at Le Coucou.

Cheers!

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine list’ picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

In an earlier article, we identified the Italian wine regions, but in this article, we’re going to focus on Italian wine labels to help you understand more about the bottle you are ordering.

A few key terms you should understand about Italian wine labels are the official designations: DOCG, DOC, and IGT. Just like the French counterpart, appellations, the designations identify the rules of wine cultivation and production that are in place for the locations that receive the designations.

So, let’s take a look at what they mean and how that affects the wine you buy.

DOCG is the abbreviation for Denominazione di Origine Controllata e Garantita ((Denomination of Controlled and Guaranteed Origin). This is the top classification and the most strict. It governs all aspects of production, including which varieties can be grown, where they can be grown, and how the wines are aged. Quite simply, the stricter the rules the higher the quality of wine. There are only 74 DOCGs in Italy, with the majority of them located in  Piedmont, Veneto, and Tuscany. This is why these regions are considered to be the best wine-producing regions.

DOC is the abbreviation for Denominazione di Origine Controllata (Denomination of Controlled Region) The rules of this designation govern production and style, the less stringent rules allow more wine producers to jump achieve certification. Currently, there are 334 DOCs in Italy.

And finally, the least regulated classification is IGT, an abbreviation for Indicazione Geografica Tipica (Typical Geographical Indication) this was first introduced in 1992,  and is basically a classification that only refers to location but allows wine producers to use grapes and production styles that are not allowed under DOC and DOCG regulations. Despite the ease of production regulations, currently, there are only 118 IGTs in Italy. Most wine producers want to focus on quality and earn recognition for producing quality wine.

In addition to the official classifications, there are a few other terms you should become familiar with:

Classico: This refers to a zone within a region that is considered the original area of production.

Azienda Agricola: This indicates the farm or estate that produces the grapes and produces wine.

Annata or Vendemmia: This refers to a specific harvest or vintage and is hugely informative if you understand the particular ‘good’ or ‘bad’ years in grape cultivation, most specifically, the influence of the weather.

Produttore: Is the producer - a producer could be anyone who makes the wine. So, it’s generally best to choose a producer that is also the estate and vineyard.

Tenuta: Refers to the Estate

Vigneto: Quite simple, the vineyard

So, now that you can read the label, all that remains is to taste the wine and, the most difficult part, remember which wines you love, because in this industry, regardless of locations, producers, and grape, the most important point is to drink the wine you love.

Cheers!

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine lists picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

The CorkRules app is designed to help consumers feel more confident and comfortable ordering wine in restaurants. In a recent survey conducted by the company, only 9% of respondents indicated feeling confident when making a wine selection or purchase. And only 23% considered themselves knowledgeable on wine. “Ordering wine at restaurants can be intimidating and complex, even for me as a wine enthusiast,” says Founder Robert Tas, who has spent his career focused on building consumer experiences through digital platforms. “I created CorkRules to make it easier for people to find and drink what they love.”

Key features of the app include:

Personalized Wine Recommendations from Thousands of Restaurants: The CorkRules database includes wine lists from restaurants across the United States, and the team is actively expanding the database to include more restaurants every day.

Wines Tailored to Each User: Special Occasion? On a budget? Love Bordeaux? CorkRules provides users with expert wine recommendations tailored to their preferences in just a few taps.

Social feed: CorkRules users can keep up with friends and wine experts too, including certified sommeliers through the CorkRules feed, built with social media like features including the ability to post, like, comment and share updates pre, during and post a dining and wine experience. This will allow users to keep up on restaurant trends and discover new wines.

Connect with Friends: CorkRules provides the ability for users to “Friendsource” trusted wine recommendations by discovering wines friends have rated, reviewed or shared like to expand their wine choices CorkRules is built using proprietary technology leveraging machine learning to surface personalized and tailored recommendations, and leans on a team of wine experts, sommeliers and restaurateurs to advise on ongoing development. For a complete list of wine experts and CorkRules sommeliers, visit CorkRules.

Wine sales in general are lagging among younger consumers. And restaurants, especially, have seen the impact, with a 2022 wine sales growth rate at 9.6 percent, down from growth of 18.2 percent in 2021. Tas is looking to address that – both making diners feel more comfortable purchasing wine in restaurants through technology and in enabling restaurants to sell more wine from their inventory. The hope is that this app will enhance the beverage team in the restaurant, will provide conversation starters at the table and will allow restaurateurs to manage their inventory.

“You shouldn’t need a PHD to order a bottle of wine at a restaurant. This app will allow consumers to understand value, quickly discover what they love, and find recommendations based on what they have enjoyed in the past,” Tas added.

CorkRules is also committed to expanding wine education through easy-to-digest articles and helpful wine tips in partnership with wine experts, including content on understanding wine varietals, quick tips for picking wines by occasion and cuisine, and basics of pairing, and will add features about wine, such as understanding wine varietals, quick tips for picking wines by occasion and cuisine. The company introduced a podcast, The CorkRules Podcast, in 2022 featuring wine experts making suggestions from wine lists at top restaurants around the country.

ABOUT CORKRULES: CorkRules is the first digital wine experience aimed at making it easier to navigate the restaurant wine list by providing consumers with personalized wine recommendations. Launched in February 2023, the CorkRules app gives consumers personalized wine recommendations for every occasion at thousands of restaurants across the United States based on a user's wine preferences, expert opinions and friends’ reviews. Available for download now on Apple iOS devices. To learn more, visit CorkRules.com.

Media Contact: Lori Lefevre Wells, lori@lorilefevre.com

So, if dining Japanese, which wines pair well?

Japanese cuisine is quite varied and includes a wide range of seafood dishes, tempura, sushi and sashimi, pork, chicken, ramen…, the flavors and textures are diverse, which means we need a wine list with a variety of options.

With sushi and sashimi, you can go wrong with a crisp, clean white wine like a grüner veltliner. A white wine with high acidity and lemony, citrus notes works well with seafood. Sauvignon blanc also pairs well with sushi, and, of course, Champagne also works well.

If you opt for a bowl of ramen or miso soup, the strong umami calls for a bolder wine that won’t be overpowered nor overpower. Consider choosing a fortified wine like an Assyrtiko from Greece or even a Manzanilla sherry. However, many ramen dishes use soy sauce, in this case, a light-bodied pinot noir will also work well.

Fried, battered and grilled dishes like tempura, katsu, karaage and agedashi tofu pair well with aromatic and full-bodied whites, such as chardonnay or pinot gris. However, light to medium reds can also work spectacularly well. Think pinot noir, gamay or grenache.

If you are thinking of dining at Momofuku Ko,  check out the CorkRules podcast episode with certified sommelier Michaela Quinlan. She navigates the wine list at  Momofuku Ko and offers a few stellar suggestions.

Cheers!

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine list picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

You may be asking yourself, “Why? Don’t all wines get better with age?” The answer, alas, is no. Only one percent (yes I said it, only one percent!) of wines age. The rest are made to drink in the first 3-5 years. And as producers scramble more and more to cater to consumer tastes, because who has patience anymore these days, the number could become even less. Don’t worry, you and my father are not the only ones who didn’t know this. I didn’t know it myself until I began studying for my sommelier exams, where it was one of the first things they taught us because so few people do. So how do you avoid your own wine disaster and vinegar puckered face in the scene I described above? Read the following tips.

Red Wines that Age

The skins of grapes contain tannins. Tannins cause a dry, astringent quality that sucks all the moisture out of your mouth when you drink certain wines. They are also the reason red wine often pairs with fatty meats. The fat makes the tannins feel less harsh, and the tannins make the fat feel less greasy. Tannins also contain natural preservatives so wines with a very high level of tannin age longer.

Cabernet Sauvignon is a very small grape so the skin to fruit ratio is much higher than other varieties. Therefore, it’s a great grape to age. Merlot, Syrah, Nebbiolo, Sangiovese, and Pinot Noir are other grapes that can age if (and this is a big IF) the winemakers choose to make the wine in a style of higher tannin. They can do this by picking the grapes earlier and letting the juice sit on the skins for prolonged periods.

The regions that usually have wines that age are: Bordeaux, Burgundy, Rhone, Barolo, Chianti Classico, Super Tuscans, California Cabs from Napa, Sonoma, or Santa Cruz Mountains, and Australian Shiraz.

High end producers in these regions make wines that are extremely tight and tannic upon release. You do not want to drink them right away. If you taste a bunch of new release Bordeaux your tongue quickly feels like sand paper. Take my word for it, it is not a pleasant experience. These producers make wines specifically to age. The fascination is that only old wines develop tertiary notes of mushroom, cigar smoke, leather and deep earth. I know these may not sound intriguing on the page but in the glass an old Bordeaux is so beautiful it can make you cry. After tasting a 1982 Chateau Mouton Rothschild, I literally did.

High end producers chase this experience of beauty in a bottle. To do this, they buy the best land, pick only the best grapes, and use the most expensive oak barrels. Oak also contains its own tannins that help wine age. All of these things are expensive, however, so a good rule of thumb if you’re aging a wine is to first check the region, then the price. If the region is correct, but the price is $25, it’s not going to age. Stick to wines that are $50 and up when it comes to purchasing to age. $100 is even better.

White Wines that Age

Much fewer white wines age. This is because the wines are pressed right away and have less skin contact with tannins. The most likely white grape to age is Chardonnay, and a lot of this has to do with the fact it’s often aged in oak. White Burgundies and California Chards often age well, or wines from the Jura in France because they are made in an oxidative style. This means they are intentionally exposed to oxygen during fermentation, something that is usually a huge no-no. Oxygen gives wines a nutty flavor that can be interesting and, when made in this manner are able to withstand the oxygen encountered over years of aging. Roussanne and Marsanne from the Rhone in France are other possible aging contenders, or Greco de Tufo from Italy.

Usually, whites will not age as long as reds, however. On average, I wouldn’t let a white age for more than 20 years. There are, of course, exceptions to this rule but it’s a gamble. I once had a 1972 Greco de Tufo by Mastroberardino that blew my socks off, but it tasted more sherry-like and nutty so be prepared. A lot of people like to experiment with very old Chardonnays from the 1970’s. This is always interesting because some wines are still kicking, but a lot are nearing the grave. Hold these wines at your own risk.

Price Point

I’m going to hit this one more time. Wines at the grocery store do not age. This is what happened in the story at the top with my father. Someone probably picked him up a decent Beaujolais for $25, and if they had drunk it that night it would’ve been great. But it’s made from the Gamay grape that has very little skin contact or oak and is fashioned to be drunk young. (They even make a category called Beaujolais Nouveau that is meant to drink immediately after harvest).

A $40 Bordeaux will not age, either. In this case, the producer made a choice to cater to the crowd that wants to drink now, and made a lighter fruitier style with less oak or skin contact. There is nothing wrong with drinking these wines, they just can’t age.

Here is a list of producers I recommend for aging. This is not an all-inclusive list, just a few I recommend.

• Bordeaux: Chateau Mouton Rothschild, Calon Segur, Cos d’Estournal, Chateau Palmer, Chateau Haut Brion, Phelan Segur, Leoville Las Cases, Lynch Bages
• Burgundy: Domaine de la Romanee Conti, l’Enfant Jesus by Bouchard Pere & Fils, Hospices de Beaune, Georges Latour
• Rhone: Jean-Louis Chave, E. Guigal, Jaboulet, Beaucastel
• Super Tuscans: Sassicaia, Tignanello, Brancaia, Ornellaia, Le Macchiole, Luce
• Cabs from California: Bond, Harlan Estate, Diamond Creek, Mount Eden, Ridge Montebello, Stag’s Leap
• Cabernet from Lebanon: Chateau Musar (a personal favorite of mine)
• Australian Shiraz: Penfold’s Grange, d’Arenberg

When it comes to defining wine, you can categorize them by region, varietal, or style, but to really get to grips with understanding the world of wine, it makes sense to go to the source. The grape.

The type of grape is known as the varietal, and whereas once upon a time the varietals were specific to a region, in contemporary vineyards, varietals are planted, crossbred, and potentially, genetically modified. Additionally, the flavors, skins, and chemical compounds of each varietal will change depending on the terroir, temperature, and weather.

There are over a thousand different varietals of wine grapes but the following eight are the most commonly known grape household names. chardonnay, sauvignon blanc,  pinot gris, and riesling, cabernet sauvignon, syrah, zinfandel, and pinot noir.

However, beyond these eight common varietals there exists a large and adventurous world of wine varietals to explore, each with its own unique characteristics based on environment, age, and production method.

At Smith & Wollensky, prime, dry-aged steaks are the cornerstone of their menu, but if fish, lobster or oysters are on your mind, you won’t be disappointed with the Cold Water Lobster Tails or the Scottish Salmon Waldorf. Pair the salmon with the Benton Lane Pinot Noir from the

Willamette Valley to experience how a light tannin red works well with the meaty fish. Pinot noir is a lighter-bodied wine with notes of cherry, cranberry, and rose. It’s drier and has a higher acidity with smooth tannins. The higher acidity and tannins pairs well with oily, meaty fish dishes. The tannins help bring out flavor that is carried in the fat, and in symbiosis, the fat tempers the tannins’ astringency, which allows the other characteristics in the wine to rise on the palate.

And with the Lobster,  try a bottle of the Louis Jadot, Macon-Villages Chardonnay

Burgundy, and see how the chardonnay’s notes of yellow citrus, pear, green apple pairs well with the rich seafood. Chardonnay is a full-bodied white that won’t be overpowered by the richness of the lobster. When pairing wine with food, just like every good match, it’s all about bringing out the best in each other.

On CorkRules podcast episode five, Maria identifies a few value wines on the list that should not be missed, she points out a few outliers that are well worth trying, and she shines a light on the meaning of verticals to help demystify the world of wine.

Cheers.

However, that is changing. Across all industries, women are breaking barriers, pushing the boundaries, and showing people worldwide all they can achieve. Nowhere is this more apparent than in the world of wine. 

The wine industry has been slow to change, but that hasn’t stopped women from entering the fold anyway. Though the percentage of women in executive roles remains relatively low, there’s no denying that the number of women working in wine has steadily increased. A 2020 study by Santa Clara University found that the number of lead women winemakers in California increased from 10 percent in 2011 to 14 percent in 2020. Total figures for women in wine internationally are harder to come by. Still, there are some indications that progression is occurring globally. For instance, 50 percent of winemakers in Spain are women, while in Italy, women run more than 25 percent of wineries. 

Now it’s become common to find bottles made by women or wines owned by women on retail shelves, and there are plenty of women-made wines to choose from online. With Women’s History Month in full swing, there’s no better time than now to enjoy a bottle of something delicious made or owned by a history-making woman.  

See CorkRules’ list of top women-made and women-owned wines to try below.

Aslina Sauvignon Blanc 2021

Ntsiki Biyela set out to become a winemaker at a crucial time in South Africa’s history — just two years post-apartheid, when Black people were only beginning to be allowed to work in certain industries — like winemaking — long upheld by White South Africans. Not without facing much adversity, Biyela graduated with a winemaking degree from Stellenbosch University in 2003. She established Aslina Wines in 2016 and has since become one of South Africa’s premier winemakers, receiving numerous awards for wines, including Biyela’s bright and refreshing Sauvignon Blanc. Full of lemon zest and citrus character, the wine is complex and balanced with tropical fruit nuances and vibrant acidity noticeable through the long, mouthwatering finish. 

Bodegas Montecillo Gran Reserva 2016

The third winery to establish itself in Spain’s Rioja region, Bodegas Montecillo has produced sought-after wines for more than 150 years. Mercedes García Rupérez has only worked with the Bodega for the last 15 years but has successfully revamped Montecillo’s look and production as the chief winemaker. Perhaps the most remarkable example of her work is in a bottle of Bodegas Montecillo’s Gran Reserva that displays signature aromas and tastes, all while feeling updated and polished. Made with 92 percent Tempranillo and 8 percent Graciano, the ruby red wine features candied fruits, cinnamon, and nutmeg fragrances. The palate is clean with refined tannins and tingling acidity that extends well into the long finish. 

Camins to Dream Spear Vineyards Syrah 2021

Camins to Dream is the lovechild winery of winemakers and wives Catalunya-born Mireia Taribó and California native Tara Gomez. The pair launched the California winery in 2017, working with fruit from Santa Barbara’s Sta. Rita Hills region. They produce wines with elegance, freshness, and depth. The couple’s Spear Vineyard’s Syrah stands out in their collection, displaying ample spicy and peppery aromas with a palate drenched with black fruit, earthy nuances, silky tannins, and a long-lasting finish.

Château Lafite Rothschild Premier Grand Cru Classé Pauillac 2018

Sixth-generation family member Saskia de Rothschild is the first woman (and youngest person) to chair and lead Domaines Barons de Rothschild Lafite as CEO. The winery was the first château acquired by the Rothschild family in 1868. Saskia de Rothschild succeeded her father, Baron Eric de Rothschild, in 2018 and has only amplified the Domaines’ penchant for precision in winemaking in Bordeaux and beyond. Château Lafite Rothschild Premier Grand Cru Classé is just one example of excellence in the bottle. Produced with a blend of Cabernet Sauvignon, Cabernet Franc, and Petite Verdot, the dark reddish-purple wine displays plenty of depth in the aroma and palate. Black and red fruit shine while undertones of cedar shine through mid-palate. Ever complex, the wine is well-integrated with fine tannins, fruit and spice, acid and oak, resulting in an elegant, long-lasting, fresh finish. 

Dalla Valle Vineyards “Collina Dalla Valle” Red Blend 2019

Japan native Naoko Dalla Valle and her late husband Gustav Dalla Valle established their winery in the heart of Napa Valley in 1986. The iconic winery has remained family-owned and operated. Following Gustav’s death in the mid-1990s, Naoko Dalla Valle oversaw production and helped bring Dalla Valle the critical acclaim it’s known for today. In 2017, Naoko Dalla Valle’s daughter Maya Dalla Valla joined the winemaking team and was appointed the estate’s head winemaker in 2021. The intro wine to the Dalla Valle portfolio is a harmonious blend of 50 percent Cabernet Franc, 40 percent Cabernet Sauvignon, and 10 percent Petit Verdot. The wine is fragrant with spice, chocolate, and strawberry compote notes, while the palate is balanced with rich, dark fruit and savory nuances. The finish lingers with silky tannins. 

Donnafugata “Sul Vulcano” Etna Rosso Doc 2019

The Rallo family has practiced winemaking in the heart of Italy’s southern island Sicily for five generations. In the early 1990s, José Rallo, the daughter of Donnafugata’s founder, joined the family winemaker and has since become the company’s CEO. The winery’s medium-bodied and fresh “Sul Vulcano” is made predominantly with Italy’s indigenous grape Nerello Mascalese, though a small amount of Nerello Cappuccio is added to the final blend. Silky, with elegant aromas of raspberries and cherries, the palate is soaked with fruity freshness and a hint of spicy mint, while soft tannins provide structure. 

Filipa Pato & Williams Wouters D.N.M.C. Bical & Arinto 2021

Winemaker Filipa Pato is at the forefront of wine production for this Portuguese winery, which was launched in 2001. However, she co-owns the project with her husband, sommelier and restaurateur William Wouters. Pato makes wines from grapes grown across the Bairrada appellation of Portugal. This particular bottle is made with a blend of Portuguese native grapes Bical and Arinto. The straw-yellow wine displays fleshy pear and apple aromas with a hint of crushed herbs, while the palate is creamy and smooth with fruit-driven flavors and a depth of minerality. The finish lingers with fresh acidity.

Merry Edwards Russian River Valley Pinot Noir 2020

Merry Edwards Wines, a trailblazer in the U.S. wine industry, embodies the essence of progress regarding women in wine. Not only is the company founded by a woman, but women run the whole show, from winemaking to business. Winemaker Merry Edwards started dipping into winemaking in the 1970s with her Merry Vitners label. She went on to work at various prestigious wine estates throughout California before launching her namesake winery in 1997. Though Edwards retired in 2020, she appointed Sonoma native Heidi Von Der Mehden as her successor, while Nicole Carter serves as the winery’s president. This highly acclaimed Pinot Noir from the Russian River Valley is smooth and ripe with red berry flavors that become juicer and silkier on the palate. 

Many old-world wineries are quick to understand the benefits of sustainable practices in both the vineyard and the winery, and they are implementing sustainable growing, packaging, and delivery solutions.

A Green Deal Report on Wine

The European Union’s Green Deal announced in 2020 has put sustainability firmly at the heart of the current and future policymaking in Europe. (1) And The study on the state of play of sustainability initiatives in the wine appellation sector attached “provides insights and recommendations to the European wine appellation sector on potential future approaches to sustainability, taking into account the urgency to respond to the challenges posed by climate change, among others, and the ambitious targets set by the EU’s sustainability agenda for agriculture and food production.” (2)

Within the European wine appellation sector, the majority of PDO wine producer groups strongly agree that the definition of ‘sustainable wine’ involves primarily efforts that are associated with the protection of the surrounding environment and local heritage and namely:

• ‘Protect biodiversity and the landscape’ (68% of the respondents).
• ‘Prevent harming the natural environment while producing the wine (e.g., reduction of pesticides, fertilizers, water, no in-row weeding etc.)’ (65%); and,
• ‘Preserve regional or local heritage and traditions’ (57%). (3)

Consumers Are Asking for It

According to the study, the most prominent drivers pushing a PDO wine producer to develop or adhere to a sustainability initiative are that:

● ‘Consumers are asking for it’ (93% respondents selected this driver as one of the five most important ones);

● ‘They want to protect biodiversity and the landscape’ (88% respondents selected this driver as one of the five most important ones).

● ‘They want to limit the impact of wine production on the environment’ (83% respondents selected this driver as one of the five most important ones); and,

● ‘They feel it is the right thing to do’ (82% respondents selected this driver as one of the five most important ones and 34% respondents selected this option as the most important driver). (4)

A Sustainable Wine Industry

Floods. Fires. Famines. Once upon a time these national and international disasters were a once in a lifetime occurrence. Now they are the new norm for most countries across the globe.

Winemakers from California to Queensland have seen the seen the impact of climate change in their vineyards, and they have no choice but to rethink how they will manage the vineyard to cope with rising temperatures, increased or decreased rainfall, and nutrient-depleted soil.

In a recent podcast with wine author and educator Jane Anson, Robert Tas and Jane discuss how the wine industry is moving forward, how packaging plays a role, and how to change people’s perception of what luxury is in a sustainable future.

But when it comes to the wine list, French wines dominate and they are curated from every region, including the lesser-known Savoie region. So let’s head over to the mountainous region of the Alps and explore the wines of Savoie.

Where else in the world can you ski in your shorts and sip champagne, and breathe in the pristine alpine air while goat bells ring in the distance? This is Savoie. The eastern border of France and just a short drive through Mont Blanc and you're in Switzerland and Northern Italy, but we’re here for the wine. So let’s pop the cork on what the experts have to say about wines from this region.

Savoie’s 2,000 hectares of vineyards stretch across four areas: Savoie, Haute-Savoie, Isere, and Ain. This mountainous region provides plenty of sloping hillsides while the large lakes help moderate the climate. The cooler temperatures and shorter summer work well for white wine grapes such as  In fact, 70 percent of the wine produced in Savoie is white. Of all 23 grape varieties planted here, five are white and only two are red grape.

The most popular white wines from Savoie are produced from the following varietals.

Jacquere produces an early drinking, lively dry wine with flavors that range from floral and fruity (pear, white peach, grapefruit) to mineral and flinty. This varietal is the most commonly grown and used.

Altesse or Roussette  is a white variety that ages well, achieving a noted complexity after just a few years in the bottle. Roussanne is known in Savoie as Bergeron, an aromatic wine with firm acidity.

Chasselas produces light-bodied, easy-drinking dry wines that are best drunk young. Gringet is a native varietal in this region, but despite its heritage here, it has only 54 acres of varietals, perhaps because it produces low-alcohol, easy drinking white wines, however, this grape has also produced some elegant and refreshing sparkling wines.

Moving on to red wine from Savoie; the main red grape varieties are mondeuse and persan. Mondeuse is a native grape first cultivated by the Gauls, a Roman writer noted the grape as being “the grape variety that ripens amidst the snow” This grape brings a deep purple color to the wine with a well-structured acidity and well-integrated tannins that allow the wine to age well.

Persan is also a native variety but it is difficult to grow and prone to downy mildew. It produces dense tannins and acidity, and while wine from this grape can be harsh when young, it ages well and can kept for over ten years.  

Of course, although these are the grapes that provide wine with interesting notes and are designed to thrive in this environment, today’s winemakers in this region often turn to the more well-known varietals that can also thrive here and are more resilient to changing weather patterns.

To find a few of the best bottles on the wine list at this restaurant, head on over to the CorkRules’ podcast on Dirty French where certified sommelier Michaela Quinlan shares her expertise and offers a few professional suggestions on wines to choose and, most importantly, enjoy.

Cheers!

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine list picks, providing you with the knowledge to confidently navigate the wine list thanks to sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience aimed at making it easier for you to navigate the restaurant wine list, provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences, connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

Master Sommelier at the SF Giants

Wine writer, educator, and Master Sommelier, Evan his written three books on wine and has been twice cited in the “Top 100 Most Influential People in the U.S. Wine Industry”, by IntoWine.com. Evan’s vision to improve the Giant’s wine program included encouraging Giants fans to learn more about wine by conducting in-person and virtual wine tasting sessions and increasing the selections of wines featured by introducing fans to a variety of regions and profiles.

To expand the Giant’s relationship with the wine industry, he collaborated with current and former Giants players who are involved in the wine industry, and this win-win relationship was further strengthened by curating wine-related programs for the Giants community, including field trips to wine country, member discounts, and other wine-related activations such as wine pairings and Giants’ specific culinary events. In fact, the Trefethern Family Vineyards website clearly welcomes and offers free shipping to SF Giant fans.

Pairing Wines at Baseball Games

Despite the perception that quality wines are best paired with haute cuisine, Evan reminds us that there is no need to be snobbish about pairing wine. It’s all about what taste good to you. A good wine can be paired with hot dogs and traditional game food, yes we said it. Gilroy's Garlic Fries and Gerwutzrtaminer sounds absolutely binge worthy.

As the wine industry grows by popular demand in North America, and more celebrities step into the industry, Evan also sees his role as wine educator and consultant for players who want to invest in a business outside of the game.

The San Francisco Giants are also partial to quality bubbles. They have a long-time partnership with Mumm Napa, and when the SF Giants wone the 2012 and 2014 World Series, Mumm Napa issued a limited-release good luck elixir to celebrate.

The experience at the hot dog stand and sitting in the stalls has just taken a Giant leap forward.

To listen to Evan’s interview on curating wine for the SF Giants, check out Episode 261 of CorkRules.

Evan’s  books are : Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food, Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs; and Wines of South America: The Essential Guide.

Italy has 20 wine regions each with unique characteristics in climate and terroir, and this list is inspired by the spirit of the Italian countryside and the wines of Jacopo’s family’s vineyard.

So just how do the Italian wine regions differ and how does the terroir inform the wine?

First of all, it is important to recognize that in addition to the differing wine regions, there are also subtle differences in the grape, and there are about 350 official Italian wine varieties.

So let’s start with the most prominent and popular Italian wine regions and only DOC wines. D.O.C stands for “controlled designation of origin”; this is a quality assurance label for Italian wine. If you want to go a step higher, D.O.C.G. labels offer the highest level of control, guaranteed.

The three Italian wine regions most well-known for producing high-quality table wines are: Veneto, Tuscany, and Piedmont.

Veneto is in the northeast, a region that borders Slovenia. The terrain is diverse and ranges from the Alps to the Adriatic sea. Varietals grown here include an abundance of Pinot Grigio and Prosecco. However, it also is home to wines from Valpolicella and Soave. Valpolicella’s wines range from soft and approachable to rich and concentrated but, in general, these wines are dry, fruity and juicy with a trademark sour cherry note.  Wines produced in Soave are often a blend of Garganega, chardonnay and Trebbiano di Soave  or, as it is also known, verdicchio.

These wines are dry, crisp, and refreshing, notes of lemon with a saline mineral tang thanks to the area’s volcanic soils.

Heading to Piedmont in the east, this mountainous region's most well-recognized wine locations are Barolo and Barbaresco, both known for their nebbiolo-based wines. However, the weather and land alter the flavor of the grape. The soils in Barbaresco are mostly limestone-based soils of Barbaresco means less tannin while the Barolo wines have two different taste styles, sandstone or limestone. Varietals grown in sandstone tend to be bolder while limestone-based varietals are lighter.

A little to the south lies beautiful Tuscany, and one of the most well-known wines from this region is Chianti, a red blend made primarily with sangiovese grapes, a savory varietal with a name that is derived from the Latin sanguis Jovis, "the blood of Jupiter”. Not sure if that’s a good selling point for wine, but it sounds great. The middle of Tuscany has a Mediterranean-type climate with hot summers and mild winters.  This area is where the sangiovese reds are produced: Chianti Classico, Brunello di Montalcino, Nobile di Montepulciano, Carmignano.

Of course, there are many, many more varietals grown and many more wonderful wines to taste. For more information on Italian wines at Felice that should not be missed, listen to this 5-minute CorkRules podcast episode with certified sommelier Whitney Grant.

Cheers!

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine list picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

That’s all about to change. Listening to Chris Phelps talk about his first foray into making wine makes you appreciate his deep knowledge and consideration for the grape and the land.

In Episode 283 of CorkRules, Robert Tas talks to Chris about his background in wine, how his son encouraged him to start making wine, and origin story of  Ad Vivum, but throughout this interesting conversation, one thing is clear: Chris has an immense passion for the land, the grape, and, of course, the alchemy that happens when you bring the grape through fruition, fermentation, and finally wine.

Wine for Body, Mind and Soul

Like so many passionate vintner’s Chris’ path into the vineyard was shaped by fate. Originally enrolled in pre-med at Davis University, he spent a summer firefighting where he encouraged a friend, a passionate wine geek, to join him at Davis where they ran a viticulture/enology program. The tables turned when the friend later encouraged Chris to jump from medicine to wine.

Fast forward a few years of studying and working in France and at various vineyards, including a wine château within the village of Puisseguin-Saint-Émilion in Bordeaux, and Chris is now a consultant for wineries, including Inglenook in Napa Valley, and Grounded Wine Company.

For Chris, the joy of selecting a varietal that produces exceptional and original fruit is just the beginning. He talks passionately about finding those unique grapes, picking them at the right time, not an hour later or earlier, and how the moment of tasting the raw, as yet unfermented fruit, a few days after cold soaking, reveals the aromatics and top notes.

Today, Chris produces small productions of select wines, usually just several hundred cases each year. The wines are selectively and directly distributed locally at wine shops and restaurants. He is the winemaker, and his son runs the business side of sales and promotion. The father-son team also run Coil Wines where they produce a Mendocino County Pinot Noir and a rare old-vine Napa Valley Chenin Blanc.

Chris believes the secret to good wine lies in the love of the land. He spends time in the vines, getting to know them, watching how they grow so he knows when they should be harvested. Timing is key when picking grapes, the sugar content and ripe factor play a major role in the final product. And of course, good vintners know that the vitality of the terroir is, well, vital for the health, growth, and taste of the grape. He pays attention to which grapes do well in which area of the land. He takes note of the sun, water, wind, and minerals in the soil all of which play a role in the magical science that turns vine into wine.

However, Chris also believes that wine is about more than selective wine tasting and the snobbery that may be encountered within the industry. Wine is about life, and his philosophy rings true with many wine lovers across the globe for whom the love of the juice reaches far beyond tasting notes: it’s about sharing and pairing; it’s about long conversations and enjoying an evening of  convivial company.

As Chris so eloquently states, “Ad Vivum was the first single-vineyard wine to emerge from a unique name: Ad infers movement toward a goal with intention. Vivum is the synthesis of two Latin words — vivere (to live) and vinum (wine). Ad Vivum, is, therefore, where wine and life meet.”

Cheers to that, Chris, and may your wine glass be always half full.

Buddakan is an Asian restaurant that has merged the best of East and West to create an inviting space with an adventurous edge. This restaurant is well-known for culinary creations that present the exotic and vivid flavors of the Far East.  The menu offers pan-Asian fare inspired by multiple traditions and favorites such as Dim sum, noodle soups, seafood and whole Peking duck, but what is truly representative of our modern global culture is the meeting of Asian cuisine with European decor, which is reminiscent of the elegance of Paris in the 16th century. The wood panels, ornate chandeliers and renaissance paintings offer elegance and comfort. This melding of cultures is represented in the partnership of an Asian menu and a carefully curated wine list that provides a fine selection of old-world and new-world wines.

Asian food was not originally paired with wine. Traditionally, Asian food was accompanied by sake and soju, wine made out of fermented rice kernels. The notes and effect of the wine on the food were vastly different from that of wine made from grapes. So, as we discovered a love of Asian food in the west, we wanted to match our new love with our old love -- wine.

Let’s release the genie from the bottle and find the best wines to pair with Asian food. First of all, we need to recognize the herbs and spices used in the meal, we also need to consider how sweet or sour the dish is. These two factors play an important role in the choice we make.

With spicy Asian dishes, consider a sweeter, demi-sec or off-dry wine with decent acidity. At Buddakan, there are several aromatic dry whites on the wine list. The Trimbach Riesling

'Cuvée Frédéric Emile', from Alsace, France is a great choice.

If you’re hot for the Tea Smoked Spare Ribs on the menu, consider choosing a Zinfandel, this red wine has tannins that help cut the fat and work with the char flavor of barbecued ribs and the fruitiness of this grape enhances the spices.

Generally, lighter, dry reds that are low on tannins and snappy, clean, high-acid wines that bring a refreshing quality to the mouth are your best bet. Gewurztraminers and rieslings are usually a good choice. However, if there is a diverse range of meals on the table, why not bring a little effervescence to the table with some bubbles, because, can you ever go wrong with bubbles?

Spicy foods are often said to pair well with sweeter, typically white wines like a demi-sec Chenin Blanc, an off-dry Riesling, or crowd-favorite Moscato d’Asti. And that’s not entirely unfair: as long as the residual sugar levels are modest, and there’s a decent acidity cutting through it all, a slightly sweet wine can arguably make a great pairing for spicy Asian food.

Learn more about pairing wine with Asian food in six minutes on the CorkRules wine review podcast.

Cheers!

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine list picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

CorkRules launched in February 2023 as the first digital wine experience aimed at making it easier for consumers to navigate the restaurant wine list. Through the CorkRules app, consumers can easily find the perfect wine for every occasion based on their preferences, connect with friends and wine experts to discover new wines to try, and learn more about the world of wine. Users can get personalized wine recommendations at thousands of restaurants making what can often be an overwhelming experience an easier one. CorkRules is available for free on Apple iOS devices in the App store.

CorkRules entry for the award included showcasing app features and functionality that are designed to help consumers feel more confident and comfortable ordering wine in restaurants by creating more price transparency and relevancy based on consumer preferences during key wine moments. In a recent survey conducted by the company, only 9% of respondents indicated feeling confident when making a wine selection or purchase. And only 23% considered themselves knowledgeable on wine.

Key features of the app include:

- Personalized Wine Recommendations from Thousands of Restaurants: The CorkRules database includes wine lists from restaurants across the United States, and the team is actively expanding the database to include more restaurants every day.

- Wines Tailored to Each User: Special Occasion? On a budget? Love Bordeaux? CorkRules provides users with expert wine recommendations tailored to their preferences in just a few taps.

- Social feed: CorkRules users can keep up with friends and wine experts too, including certified sommeliers through the CorkRules feed, built with social media like features including the ability to post, like, comment and share updates pre, during and post a dining and wine experience. This will allow users to keep up on restaurant trends and discover new wines.

- Connect with Friends: CorkRules provides the ability for users to “Friendsource” trusted wine recommendations by discovering wines friends have rated, reviewed or shared like to expand their wine choices

“The CorkRules team is thrilled to be a BBMA Best New App Platinum award recipient. We’re just getting started and are passionate and excited about making the world of wine easier to navigate and enjoy for all consumers,” said Robert Tas, CorkRules Founder and CEO.

About CorkRules

CorkRules is the first digital wine experience aimed at making it easier to navigate the restaurant wine list by providing consumers with personalized wine recommendations. Launched in February 2023, the CorkRules app gives consumers personalized wine recommendations for every occasion at thousands of restaurants across the United States based on a user's wine preferences, expert opinions and friends’ reviews. Available for download now on Apple iOS devices. To learn more, visit CorkRules.com

About The Best Mobile App Awards (BMMAs)

The Best Mobile App Awards journey started in 2012 when there was a need in the marketplace to have a central authority to highlight the best mobile apps available on the market. Apps nominated for a BMMA are evaluated through a non-bias process via a committee of highly experienced app designers and developers. These leaders of the industry are dedicated to uncovering the next big player in mobile applications. The BMMAs covers all markets, from Android, iPhone, Blackberry, and Windows Phone to wearables like Android and Apple Watch, to ensure every app gets a chance to be considered among the best there is, regardless of operating system.

Contact:

info@corkrules.com

Website: http://www.corkrules.com

Jane graduated from the University of Chicago with a B.A. in English Language and Literature/Letters. Post-graduation, she worked in the hospitality industry, as so many students do before they find their path in life. It was as a server/bartender that Jane’s formal education in the wine industry began.  She worked at renowned restaurants including Eleven Madison Park in New York, The Violet Hour in Chicago, and The Catbird Seat in Nashville; her education at these establishments was intensive and hands-on, and by immersing herself in the world of wine, she fast-tracked her way towards accreditation as one of the world’s few Master Sommeliers.

In 2018, Jane was a candidate for the Master Sommelier, the most prestigious of accreditations in wine. To give you an idea of how difficult it is to achieve this standard, there are only 262 Master Sommeliers in the world, and candidates must pass four exams offered through the Court of Master Sommeliers (CMSA).

Although Jane passed the exam, one of only 34 women to pass it; unfortunately, for all candidates sitting the 2018 exam, their results were nullified due to a previous candidate sharing information about the wines selected for the tasting exam. It seems rather unfair; however, it didn’t stop Jane from pursuing her career in wine and proving her vast knowledge on the subject by publishing her book.

Vignette is a book for people who love wine without the pretension that often surrounds the wine industry. It is thoughtfully arranged and offers clarity on varietals, tasting notes, and a list of 100 bottles that represent wine regions from around the globe, and most importantly for the majority of wine lovers, Jane has added an appendix of affordable wines for the wine lover who wants a delicious bottle that meets the budget.

Jane’s book is both informative and highly entertaining read as it documents her life’s journey in wine, beginning with the earliest introduction to wine: a cheap, Californian chardonnay her parent’s drank.

Jane has recently completed a second book, How to Drink Australian, which will be published in September 2023. This book is inspired by the company she runs with her husband, Legend Australian Wine Imports, a socially-focused wine importer. Jane and her husband founded this company with the goal of bringing the best of Australian wines to the U.S.

Listen to Jane’s story on Episode 268 of CorkRules where she offers suggestions on wine and shares a little of her life’s journey in the industry.

Certified sommelier, Michaela Quinlan, reviewed the wine list to find the perfect pairings with sweetness and spice, the unique value wines, and the extraordinary bottles on their list. In addition to spotting the best bottles, Michaela also shared her knowledge of the Kabinett classification in German wines.

The term Kabinett originally implied a wine of superior quality, set aside for later sale. It is essentially the German version of the wine term Reserve. Kabinett wines are generally non-chapatilized which means they have not had sugar added to the unfermented grape must, which means that Kabinett wines are usually lower in alcohol content. The term originated from the Cistercian monks at Eberbach Abbey in Rheingau, where they deemed the wine too good to sell and set it aside for their own cabinet.

A wise choice. So let’s see what’s in the cabinet at The Lobster Club.

The wine list is extensive, and it’s also online so you can review the list before you hit the restaurant.

At the top of the list, you will find half bottles of sparkling, white, and red from a wide range of regions in France, Italy, and the United States. This offers an excellent opportunity to try a wine without committing to a full bottle. For half bottle white, consider the 2017, Selbach-Oster, Riesling Kabinett from the Mosel region is reasonably priced and offers the opportunity to try a Kabinett wine.

They also offer a full range of champagnes that range from a very reasonable Moussé L'Or d'Eugene, Perpetuelle at $85 to a 1996, Taittinger Comtes de Champagne priced at $1250. They also offer a large variety of French Burgundy wines, and red Burgundy wines. While this extensive list offers wines from Europe and the States, it definitely favors French wines followed closely by Californian wines.

They also offer a large selection of magnums and large format, three-litre bottles, so if a celebration with friends, family, and/or coworkers is the goal, they have the selection, the size, and the substance to let you and your party celebrate in style.

For more info on the Lobster Club wine list, visit CorkRules.com and check out episode 4 of the podcast where Robert and Michaela identify a few stellar wines to try.

Cheers.

###

Certified sommelier Michaela Quinlan identifies the standout wines on the list and explains what to look for in the orange wine selection. Orange wines, or skin contact wines as they are also known, are a fairly new addition to many wine menus, and many people just don’t know what to pair them with, but a simple rule to remember is that orange wines are bold and can be served with bold food. Although orange wines can range from sparkling to light-bodied and full-bodied, they are well-balanced and versatile.

Orange wine is made from white grapes, but the skin stays in contact with the juice longer during the maceration period, which increases the tannins and turns the normally white wine a more golden hue. The longer the contact,  the darker the hue, which increases the tannins and a stronger intensity. Pinot gris and malvasia are two common grape varieties used to make orange wine, but if you dig a little deeper, explore a little further, you can find some delightful orange wines along the border between northeastern Italy and Slovenia where orange wines are madefrom indigenous grapes on the region, including sauvignon vert (friulano), ribolla gialla, and pinot grigio.

Common tasting notes for orange wines include stone fruits like apricot, and dried fruit, sometimes they can be a little nutty and most carry notes of dried orange rind.

These wines pair well savory or spicy dishes. Think Moroccan lamb, savory cheeses, and hearty charcuterie plates. When dining at Pasquale Jones, consider ordering the Pappardelle with a bottle of the Di Giovanna, "Camurria", Sicily 2019. This wine is made from is made from 100% Grillo that are picked from 30-year-old vines in Di Giovanna’s Paradiso vineyard. The grapes are macerated on the skins for five days, making this one of the bolder orange wines, and FYE ‘Camurrìa’ is the Sicilian word for trouble, which we can only guess means it’s so good, you might be tempted to drink a little too much.

Another stand-out orange wine on the list is the Palazzone, "Musco" Procanico, Umbria 2017. It is a blend of procanico, verdello and malvasia. This estate is situated in a historic Umbrian appellation that dates back to Etruscan times, and indeed, and the producer, Giovanni Dubini, is dedicated to producing quality wines over quantity.

So, if your guest wants to order white, but you’re a little more partial to red, consider going orange. In the world of wine, a good bottle can always bridge the divide.

Tune in to this CorkRules podcast wine review and turn on to orange wine.

Cheers!

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine lists picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

This restaurant has been called "one of the best and most exciting in America" by Gourmet magazine and the wine list has won Wine Spectator’s "Award of Excellence" several times.

The wine cellar was created by Roberto Paris, a childhood friend of Alberto Avalle's, the co-owner. Roberto is from the small town of Foligno, Umbria and he has brought his knowledge of the artisan producers to il Buco. The selection of wines is dedicated to small lesser-known producers of artisan wines that are expressions of the soils and cultures However, on a 400-wine list, you’d expect to see wines from the world’s more renowned wineries, and indeed, you will find a large selection of well-known and well-loved wineries.

In the by-the-glass section, try the La Lecciaia Brunello Riserva, Toscana. Made from sangiovese from a winery in central Italy, this wine is light, fruity and dry with notes of ripe red fruit, raspberry and cherry.

Another must-try on the by-the-glass section is the Arnaldo-Caprai 'Cuvee Secret', Umbria. Umbria is a region famed for the quality of its wine, and this one lives up to expectations. It’s round and soft, at the same time fresh with notes of delicate flavors and citrus. It also comes from central Italy and is made from the grechetto grape.

Moving to the north of Italy, the Magia Lambrusco 2016 from Emilia-Romagna has a dark purple hue that pours a beautiful purple fizzy head. The bubbles are small and light, the notes are floral with red fruits. Delightful on a hot summer night.

Taking a break from Italian wines, let’s move on to Slovenia and try a bottle of the Simčič Ribolla Classic 2016. The ribolla varietal is indigenous to Slovenia and is best grown in the mild Mediterranean climate. The bouquet is soft with notes of lemon, green apple, citrus and grapefruit. This wine would pair well with the Tagliatelle (house-made egg pasta, Perigord black truffle, parmigiano or the Risotto (Principato di Lucedio carnaroli rice, Oregon porcini, thyme, pecorino di noce).

If a trip to wine country in Italy is out of the question, may we suggest a visit to il Buco where you can peruse artisan wines at your pleasure.

Cheers.

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine list picks, providing you with the knowledge to confidently navigate the wine list thanks to sommelier’s recommendations, suggested food pairings, and expert insights.

About CorkRules: CorkRules, the first digital wine app experience makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants.  CorkRules will help you find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

The show has been compared to the 2004 movie Sideways, which follows the journey of two friends as they travel through California's wine country. Both Drops of God and Sideways share a common theme of discovering wine's joys and the culture surrounding it. The film had an immediate impact on both tourism and sales by introducing people unfamiliar with wines.

However, Drops of God takes it to a new level with its intricate and detaileddescriptions of wines, vineyards, and the people behind them. The series has created a buzz in the wine world, with viewers becoming curious about the winesmentioned in the show and eager to try them themselves.

The cultural impact of Drops of God has been immense in Japan, with the manga series selling over 30 million copies and the television series was a huge hit. The show has inspired a generation of young people to explore the world of wine and has even led to an increase in tourism to wine regions.

This is a golden opportunity, but yet it's surprising the wine world has not leaned into Drops of God more, missing a chance to bring people of all ages into the wine world. With the decline in wine sales, it's clear that the industry needs to reimagine how it markets its products and brings new consumers into its ecosystem.

This emphasis on education is something that many experts argue could be key for helping bring new consumers into the wine world who have until now been unaware or intimidated by all there is out there; young people can significantly benefit from having access to this kind of information without needing expensive classes or sommelier certifications first.

Drops of God comes at a unique point in time for the wine world and offers a significant opportunity to educate and bring people of all ages into the wine world. The cultural impact of the series in Japan and the potential impact it could have in the US and around the world cannot be ignored. Time is ticking, and the wine world cannot afford to miss this opportunity.

Cajun cuisine was developed by Acadians (who were originally French) when they were deported from Acadia (an area that stretched from Massachusetts to Gaspe, Canada) to Louisiana during the 18th century. The Acadians developed a unique cuisine that was a melting pot of  West African, French and Spanish cooking techniques. This rustic fare was based on locally available ingredients, including crawfish, shrimp, pork and sausage and aromatic green bell peppers, onion, and celery. These vegetables are known as "the trinity" by Cajun chefs, to which they may add parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper, white pepper, onion powder, garlic powder, and paprika.

So, what style of wine pairs well with Cajun food?

Steer clear of full-bodied reds that are rich in tannins. These wines are too heavy for the spices and the tannins will taste metallic when combined with seafood or spice. If you have your mind set on a red wine, consider choosing a lighter pinot noir or gamay that are low in tannins and won’t overpower the spice or clash with the aromatic flavors.

However, it may be wiser to stick with white when dining Cajun style. Thanks to the abundance of locally-sourced seafood, catfish and shellfish dominate Cajun recipes. A riesling or gewurztraminer are wines that pair well with any Cajun seafood dish, these light German wines are well-structured and can handle heavier dishes without contradicting or altering the flavor of the spices.

If the dish is heavy with tomatoes, a medium-bodied and acidic red wine works well to match the acidity in the tomatoes. If the wine is low in acidity, the high acidity in the tomatoes will make the wine taste flat and metallic. So, with tomato-based sauces choose a Rioja, zinfandel or pinot noir.  You could also choose a  full-bodied white such as chardonnay, sauvignon blanc, or Chenin blanc.

Of course, there are many more high acidity wines and low tannin wines to choose from, for expert advice, enlist the help of the sommelier, or pop over to the CorkRules podcast with certified sommelier Grace Hood where she identifies a few bottles of bubbles and offers expert advice on wines to pair with Cajun food.  

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine list picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

Outstanding Chef: Rob Rubba of Oyster Oyster in Washington, D.C., showcases a mastery of flavors and a commitment to sustainable and plant-based cuisine.

Outstanding Restaurant: Friday Saturday Sunday in Philadelphia, PA, captivates diners with its impeccable service, innovative dishes, and an inviting atmosphere.

Best New Restaurant: Kann in Portland, OR, brings a fresh and exciting culinary experience to the city, pushing boundaries and delighting taste buds.

Outstanding Restaurateur: Ellen Yin, the driving force behind High Street Hospitality Group, including Fork, a.kitchen + bar, and High Street Philly in Philadelphia, PA, has created a dining empire known for its exceptional quality and diverse offerings.

Outstanding Hospitality: The Quarry in Monson, ME, stands out for its warm and welcoming atmosphere, ensuring that guests feel truly cared for.

Emerging Chef: Damarr Brown of Virtue in Chicago, IL, has emerged as a rising star, showcasing culinary creativity and a deep passion for his craft.

Outstanding Pastry Chef or Baker: Margarita Manzke of République in Los Angeles, CA, creates stunning desserts that are as visually captivating as they are delicious.

Outstanding Bakery: Yoli Tortilleria in Kansas City, MO, crafts artisanal tortillas that elevate any meal with their authentic taste and texture.

Outstanding Wine and Other Beverages Program: Ototo in Los Angeles, CA, offers an impeccable selection of wines and other beverages that enhance the dining experience with every sip.

Outstanding Bar: Bar Leather Apron in Honolulu, HI, is a haven for cocktail enthusiasts, delivering exceptional libations with skill and flair.

Best Chef: Midwest: Itaru Nagano and Andrew Kroeger of Fairchild in Madison, WI, create a culinary symphony, fusing local ingredients with inventive techniques.

Best Chef: Mountain: Kris Komori of KIN in Boise, ID, showcases the diverse flavors of the region, combining culinary traditions with contemporary flair.

Best Chef: South: Natalia Vallejo of Cocina al Fondo in San Juan, PR, celebrates the vibrant flavors of Puerto Rican cuisine with a modern twist.

Best Chef: Northeast: Sherry Pocknett of Sly Fox Den Too in Charlestown, RI, captivates diners with her creative dishes rooted in indigenous ingredients and traditions.

Best Chef: Southwest: Andrew Black of Grey Sweater in Oklahoma City, OK, dazzles diners with his innovative approach to regional ingredients and bold flavors.

Best Chef: Southeast: Terry Koval of The Deer and the Dove in Decatur, GA, showcases a deep understanding of Southern cuisine, blending tradition with contemporary techniques.

Best Chef: Mid-Atlantic: Chutatip “Nok” Suntaranon of Kalaya in Philadelphia, PA, takes diners on a culinary journey through the flavors of Thailand, beautifully balancing authenticity and innovation.

Best Chef: New York State: Junghyun Park of Atomix in New York, NY, crafts refined and intricate dishes that pay homage to Korean cuisine with a contemporary twist.

Best Chef: California: Justin Pichetrungsi of Anajak Thai in Sherman Oaks, CA, showcases the rich and complex flavors of Thai cuisine, creating a memorable dining experience.

Best Chef: Northwest and Pacific: Vince Nguyen of Berlu in Portland, OR, presents a menu that celebrates the bounty of the Pacific Northwest, highlighting local and sustainable ingredients.

Best Chef: Texas: Benchawan Jabthong Painter of Street to Kitchen in Houston, TX, brings the vibrant and diverse flavors of Thai street food to the heart of Texas, creating an unforgettable culinary experience.

Best Chef: Great Lakes: Tim Flores and Genie Kwon of Kasama in Chicago, IL, craft innovative Filipino-inspired dishes that celebrate the flavors and traditions of their heritage.

Special mentions for the wine-related categories:

Outstanding Wine and Other Beverages Program: Ototo in Los Angeles, CA, impresses with its curated wine selection, showcasing a diverse range of varietals and regions.

Outstanding Bar: Bar Leather Apron in Honolulu, HI, offers an exceptional selection of wines, spirits, and cocktails, ensuring a memorable drinking experience for all.

"At CorkRules we’d like to congratulate the winners of the 2023 James Beard Awards! You inspire us with your passion and innovation. The restaurant industry continues to reimagine itself and these winners are leading the inspiration”, Robert Tas, CEO/Founder of CorkRules.

Cheers to all the winners. 

If celebration is on your mind, and you’re in the mood for a little decadent indulgence, The Grill offers a classy, classic New York experience.

They offer several vintages of Louis Roederer, Cristal, ranging from 1997 to 2013, Moet Chandon, Dom Perignon, and more, and you can choose a three-litre bottle, six litres, or a magnum.

Champagne engages all the senses, from the first pop of the cork to the fizz when pouring, and the light pop of the bubbles in the glass. Then there is the delicate color, aroma, and texture on the tongue. It’s light, delightful, and a downright joyous way to kick off an evening with friends.

Identifying the delicate tasting notes of champagne is no easy task, it takes dedication, focus, and the arduous task of drinking lots and lots of different types and styles of champagne.

The tasting notes in Champagne wines are subtle but every bottle has unique characteristics that have developed over time, and of course, are derived from the grape, age, producing and bottling. All elements converge and merge and mature into their own, unique bottle with notes that can range from fruity to floral, wood or spice.

At The Grill, consider kicking off the evening with a bottle of Dom Pérignon, Lady Gaga, 2010, the floral aromas, nuttiness, toast and a tight salinity, this wine is full-bodied and dry, and wonderfully fresh.

A champagne that offers value in addition to sparkle is the Moussé L'Or d'Eugene, Perpetuelle, it’s a blend of 80% pinot meunier and 20% pinot noir. This wine has a deep and complex bouquet of golden orchard fruit, honeycomb, and candied peel. It's medium to full-bodied, satiny and layered, and would complement many of the appetizers on the menu.

To learn more about the wine list at The Grill, check out the CorkRules podcast with Josh Ardizonni.

Josh, a CorkRules’ sommelier, talks about where the exciting side of where champagne is going, and he identifies those exclusive and beautifully-aged bottles as well as the extraordinary value wines on the list such as Les Beaux Regards from Béreche & Fils, the 2015 Volnay-Champans from Marquis d’Angerville, and the 1986 Château Rauzan-Ségla from Margaux.

So let’s start with a region that has a long and rich history in winemaking and has produced some of the most expensive wines in the world: Burgundy.

Burgundy is a wine region that is renowned for producing quality wine, and it is the best-growing region for pinot noir and chardonnay. So it’s no surprise that most Burgundy whites are produced with chardonnay and the reds from pinot noir. Burgundy or La Bourgogne to the locals,  is in east-central France. This temperate region has dry summers and autumns and soil rich in clay and Jurassic limestone. It is these conditions that help chardonnay and pinot noir varietals thrive.

Burgundy also has a highest number of appellations d'origine contrôlée (AOCs). The vineyards in Burgundy are classified into four levels, which are rated on the quality of the terroir and climate. These designations are clearly labeled on the bottle and reflected in the price point.

Grand Cru tops the list and is reserved for only the best vineyards in Burgundy. These labels are highly coveted by wine collectors as only around two percent receive this classification. In fact, there are only 34 Grand Cru vineyards in Burgundy.

One step down is Premier Cru which is awarded to around 12 percent, or 345, vineyards. Now you understand why Grand Cru wines are so expensive.

If you are looking for a wine from Burgundy that doesn’t break the budget, a Village Wine offers value without compromising quality. These vineyards may be positioned next to Premier or Grand Cru vineyards but are one step away from the top classification.  And finally, Regional wines receive the lowest classification and are often created from a combination of vineyards instead of a single village. Often these wines will be labeled as a wine of Bourgogne instead of Burgundy.

While pinot noir and chardonnay are the two main varietals in Burgundy wine production, aligoté, pinot gris, gamay, and sauvignon blanc are also used. Aligoté is a white grape used to make dry white wines. Gamay is a cousin of pinot noir and is more well-known as a varietal grown in Beaujolais, which is south of Burgundy. It’s a light-bodied wine, similar to pinot noir. Sauvignon blanc originates from Bordeaux but it grows well pretty much everywhere. However, in Burgundy, there is only one appellation that allows Sauvignon in the wines: Saint Bris.  

But let’s head back to Benoit’s wine list, and if a 28-page list is too much to navigate, head on over to the CorkRules’ podcast with certified Sommelier Grace Hood shares her quick recommendations on delicious bottles from the list.

Salut!

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine lists picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

1. Tony Parker - TP Wines: NBA legend Tony Parker, known for his illustrious career with the San Antonio Spurs, has also found success in the world of winemaking. Through his venture TP Wines, Parker has established a reputation for producing exceptional wines. The grapes for his wines are sourced from the esteemed vineyards in France's Bordeaux region. With a focus on Bordeaux blends, TP Wines showcases Parker's commitment to excellence on and off the court. Critics have praised his wines for their complexity, balance, and remarkable aging potential. Notable releases include the TP Reserve, a bold red blend with dark fruit flavors and velvety tannins, earning an impressive critic score of 93.
2. Carmelo Anthony - Melo Wines: Carmelo Anthony, a prolific NBA scorer who has played for several teams including the Portland Trail Blazers, is no stranger to the world of wine. With Melo Wines, he has crafted a portfolio of wines that reflect his appreciation for fine craftsmanship and dedication. Anthony's wines predominantly hail from Napa Valley, California, known for its world-class wines. One of his standout creations is the Melo 7 Cabernet Sauvignon, showcasing rich black fruit flavors, supple tannins, and a long, satisfying finish. Critics have awarded this wine an impressive score of 92, highlighting its quality and attention to detail.
3. Dwyane Wade - Wade Cellars: Dwyane Wade, a three-time NBA champion and celebrated player, has transitioned his passion for winemaking into a successful venture with Wade Cellars. Collaborating with renowned winemaker Jayson Pahlmeyer, Wade produces premium wines that embody his personality and flair. Wade Cellars' flagship wine, the Wade Cabernet Sauvignon, is sourced from the esteemed Napa Valley and showcases the region's exceptional terroir. With its velvety texture, layers of dark fruit, and refined tannins, the Wade Cabernet has garnered critical acclaim, receiving a remarkable score of 95.
4. Channing Frye - Chosen Family Wines: Channing Frye, known for his championship-winning stint with the Cleveland Cavaliers, has made a name for himself in the wine industry with Chosen Family Wines. Frye's passion for winemaking stems from his family's love for wine, and he channels this enthusiasm into producing exceptional varietals. Chosen Family Wines specializes in small-lot, single-vineyard wines sourced from California's premier wine regions. The Chosen Family Pinot Noir, with its vibrant red fruit aromas, silky texture, and well-integrated acidity, has garnered critical praise and a commendable score of 91.
5. James Harden - 13 Wines: James Harden, an NBA superstar known for his scoring prowess, has ventured into winemaking with his label, 13 Wines. Harden's wines reflect his commitment to excellence and attention to detail. Sourced from top vineyards in California, the 13 Wines portfolio showcases a range of varietals, including Chardonnay and Cabernet Sauvignon. 

From north to south, the various wine regions have distinct characteristics in climate and soil, and of course, each region grows the varietals that are best suited to thrive, but because the climate and terroir inform the texture, sweetness, age of vine and harvest time of the grape, the flavor of the same varietals differ depending on the location.  

There are over 200 indigenous wine varietals, some are well-known and loved, chardonnay, merlot, and cabernet sauvignon. These are the friendly bottles you can call up on a Friday night to kick back with because you know what to expect; but there are others that are lesser-known varietals like persan, prunelard noir, and lival. You might order a bottle of these strangers if you’re looking for a little adventure.

At Balthazar, they offer wines from every region, but let’s explore the wines of Bordeaux. Why? Because the popular merlot and cabernet sauvignon originated from Bordeaux and when you think Bordeaux, you automatically think red. In fact, ninety percent of Bordeaux wines are red wines made with merlot and cabernet sauvignon.

Bordeaux wine country is divided into two main regions: the Left Bank and the Right Bank. The terroir of the Left Bank

Well, one of the biggest differences between the Left and Right banks is what’s in the soil. The Left Bank is warmer and the soil has more gravel, cabernet sauvignon and cabernet franc thrive here. Cabernet Sauvignon needs more heat than merlot to ripen and release the sugars that deliver bold black fruit flavors, high levels of tannin and acid. Additionally, the gravel ensures good drainage and holds heat better than the clay soils of the Right Bank.

The Right Bank terroir has more clay and limestone, and the climate is cooler and wetter. Merlot ripens in the slightly cooler temperature of this area, and the wetter, cooler clay soil helps nurture smooth tannins and a mix of red and black fruit flavours.

For more tips and recommendations, check out this CorkRules’ wine review podcast episode where certified sommelier Maria Valetta reviews Balthazar’s wine list.

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine list picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.   

And to help you find the perfect wine to pair with lobster and more, Kim Kuznitz wine educator and certified sommelier explores Atlantic Grill’s wine list. This wine list carries 160 labels The menu here is inspired by ocean life, in fact, an abundance of fresh fish is displayed on ice and in an aquarium, although they do offer a couple of meat dishes, this restaurant is definitely focused on seafood and sushi.

When pairing wine with seafood, you must consider how the dish was prepared.

Take lobster for example. Whether this feisty crustacean is baked, broiled, steamed or grilled, how it is cooked changes the flavor of the meat. Boiled lobster tastes fresher, a little saltier and sweeter with a softer texture. Baked lobster has a deeper flavor and a meaty texture. When grilled, it’s chewier with a bit of char, and when steamed, it has a fresh, salty-sweet taste, and is softer than when boiled. You also have to take into consideration any sauces, marinades, or spices that have been added.

In general, it’s best to avoid heavy, tannic reds, which could potentially create weird flavors, and a metallic taste. Lobster is quite a delicate, sweet meat, so it’s often best to go with a wine that has a ripe, mid-palate of fruit.

A house favorite at Atlantic Grill is the House Whole Lobster Salad, a simply delicious creation of Maine lobster, tomatoes, basil, celery, haricot vert, lemon dressing, and to pair with this meal, Kim recommends five styles of wine that pair well with lobster.

Chardonnay. Always a popular favorite, and whether it is oaked or unoaked, a chardonnay will not overpower a lobster dish and it works well with creamy, buttery sauces.

Riesling and gewurztraminer. Although these two German varietals can be sweet, they can also be dry and high in acidity. Choose one that is light on sweet, the citrus notes accentuates the sweetness of the lobster without overpowering it. Gewurtraminer is lower in acidity, but a light, clean gewurtztraminer provides a fresh partner to the richness of the lobster.

Sauvignon blanc has good acidity and zesty citrus and complements boiled or steamed lobster.

Sparkling wines. A bottle of Champagne, or even a Rose Champagne and other sparkling wines like Prosecco and Cava are always good options.

Chianti. This red is low enough on tannins that it won't interfere with the delicate flavor, but it’s high enough in acidity herbaceous notes to enhance the lobster.

For more information on the wine list at the Atlantic Grill, click on over to the CorkRules podcast wine review.

Let’s drink to that!

Cheers!

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine lists picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

For something light and giggly, consider the Rossini Royale, a delicious combination of Grey Goose Vodka, Italicus, strawberry, and "Sant Ambroeus" Prosecco. If a refreshing pick-me-up is what you need, the Summer in the ends is a light blend of Bombay Dry Gin, cucumber water, and spring herbs cordial and it will not disappoint. However, if you’re looking for something with a little more weight, try the Carta Bianca with Glenmorangie X, Amaro Lucano, pineapple, and almond orgeat may offer what you want.

They also offer all the classic cocktail favorites: Bellinis, Pimm’s Cups, Martini’s etc. Whatever cocktail kicks off the evening for you, the bar will provide, but show some restraint, there’s a lovely wine list to explore before the evening is over.

The wine list includes dozens of wines by the glass, ranging from $17 to $80. So if you have an occasion to celebrate or just want a delicious glass of wine that won't break the bank, this list will meet your needs.  

Moving on from cocktails to bubbles, Casa Lever’s wine list offers a lovely selection of Prosecco, Champagne, and Lambrusco. Splurge on a glass of the  Champagne Brut "Rare", Piper Heidsieck, (2007) a wonderful blend of chardonnay and pinot noir or consider ordering a bottle of the less-costly Prosecco di Valdobbiadene “Cartizze” by Villa Sandi This wine offers exceptional value and quality.

For whites, there is a lovely if small selection from Italy with one or two from the U.S. and France. The Vouvray Sec "Clos Naudin", Philippe Foreau, (2015) Chenin Blanc, from the Loire Valley is well worth trying, but if you want a medium-bodied dry white, order the Sauvignon Blanc "Asimenia" (2021), from Toscana. This white will pair nicely with a rich dish like the  Carbonara.

On the red side of life, on the wines-by-the-glass list French and Italian wines dominate, and you can’t go wrong with a Châteauneuf du Pape "Télégramme", Vieux Télégraphe, (2019) a wonderful blend of Grenache, Syrah, Mourvèdre, and Cinsault, from the Rhône Valley.

To learn more about the wine list at Casa Lever and the difference between Cava, Champagne and Prosecco, listen to the CorkRules podcast with certified sommelier Grant Wood.

Cheers!

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine list picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

To understand what to pair with oysters or any other meal for that matter, it’s good to understand the basic tasting notes and how they work with certain foods. So here’s a quick review of the most popular varietals’ tasting notes and the foods that pair well.

Chardonnay has notes of yellow citrus, pear, green apple and maybe a touch of vanilla. It’s a medium to full-bodied white and pairs well with rich seafood, cream sauces, and soft cheeses.

Sauvignon blanc is a little more bitter and tart than chardonnay. The notes include grapefruit pith sweeter notes of honeydew melon, passion fruit, and kiwi with a little herbaceous quality. It is a light- to medium-bodied wine that pairs well with fish, chicken, pork, Mexican, Vietnamese, and goat's cheese.

Pinot gris is light-bodied with delicate citrus and white floral notes. Light and easy to drink, these wines pair well with light fare such as salad, delicate fish dishes, and light, mild cheeses.

Riesling has notes of citrus and stone fruit these wines are usually floral with sweet herbal elements. They are high in acid when dry but they can also be sweet. These wines work well with Indian, Thai, Moroccan, and German fare.

Cabernet sauvignon is a full-bodied red with bold tannins, a long finish, and also generally has a higher alcohol content. The tasting notes are black cherry, black currant, and cedar. This varietal pairs well with heavier, fattier meats such as lamb and beef, and hard cheeses like Pecorino.

Syrah is also a full-bodied red but these wines are fruitier with medium-weight tannins. Syrah is often used ot create the Rhone blend. It also pairs well with strong meat flavors of lamb or smoked meats and hard cheeses. The tasting notes are blueberry, plum, black pepper, so this wine is a little spicier and lighter than the cabernet, while still holding the weight.

Zinfandel is on the lighter side. It’s a medium-bodied wine that’s fruity and spicy. It pairs well with lighter meats like chicken and pork but also works well with full-flavor cheeses such as Manchego, or Tommes de Sauvignon.

The Grand Central Oyster Bar lives up to its name, but for more information on their wine list, and other tips for wine and seafood pairings check out the CorkRules wine review podcast. 

Cheers!

About the CorkRules Podcast: Each week we pour a glass and share top restaurant wine list picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules: CorkRules, the first digital wine app experience makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants.  CorkRules helps you find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love.  

If you are buying a current new release of any of the bottles or regions I suggested above, at the very least, hold the bottle for 10 years. But you’ll achieve way more interesting results if you hold it for at least 20. It’s hard to predict the exact maximum aging potential of each wine but 40 years is a safe peak window.

The rest is quite simple! Live life and pull that bottle out for a special occasion down the road. I hope these tips save you from your own wine horror story and brings you immense pleasure for future celebrations, birthdays, and anniversaries to come.

For more wine tips and recommendations download the CorkRules app in the Apple app store or follow us on instagram @corkrules. 

A lot of things go into the price tag of a wine and not all of them relate to quality. While, in my opinion, there is a huge difference between $10 and $25 wines, once you get to the higher price points, a lot of $50 wines taste just as great as some $300 wines. Why is this? A lot of different factors go into the cost of a wine. Land in commercial regions like Napa and Bordeaux comes with very high price tag. Vineyards in Napa range anywhere from $350,000 to $1 million per acre; naturally, producers need to charge more for their offerings to reap a profit. These regions are also infamous for using new oak barrels to give their wines that vanilla, baking spice quality popular with consumers. There’s nothing wrong with that style of wine, but when new oak barrels can only be used once and cost up to $2,000, be ready for a higher price tag. It’s not surprising that it’s difficult to find a Napa cabernet sauvignon for anything less than $50- $75! So, how do you shop for great wine at a budget friendly cost?

SEEK OUT LESSER-KNOWN REGIONS:

Ever heard of Chinon? Or Basilicata? Exactly. Regions such as these are where the bargains live. This is because producers can purchase land for a fraction of the price and often obtain second hand, used oak barrels, resulting in lower over-head cost while maintaining quality wine. Chinon, a region in the Loire Valley of France, is often overshadowed by Burgundy and Bordeaux. The wine is made from Cabernet franc and has all the raspberry, cedar, earthy qualities of a good French wine… at a fraction of the cost. Whole Foods, one of my favorite grocery stores for affordable, quality wines, carries Chinon for about $18. Likewise, regions like Bandol and Languedoc in southern France are labels to look for when you want a cost effective Grenache, Syrah, Mourvedre instead of the more well-known region of Chateauneuf Du Pape.

Italy, in general, is a top pick of mine for delicious, affordable wines. Over 900 grape varieties are grown there, resulting in a lack of supply and demand that benefits the consumer. Many people have heard of Barolo, a premium wine region in northern Italy’s Piedmont, or Brunello di Montalcino, a celebrated wine region in central Italy’s Tuscany, but those often come with higher price tags. The previously mentioned Basilicata is a region in southern Italy, and home to quality bargain wines made from Aglianico, a deep, black fruited grape with powerful earth and structure. If you want something similar to Barolo, try seeking out the Langhe Hills region instead. It uses the same Nebbiolo grape variety from the Piedmont region but, without that commercial reputation, runs at a bargain. Barbera, a grape variety sometimes thought of as Nebbiolo’s little sister, is another option. I’ve found great Barbera by Cantine Povero for as little as $15. Which leads to my second tip:

SEEK OUT LESSER-KNOWN VARIETIES:

Still hankering for something from California? Try Sonoma’s Pax Vineyard. They grow lesser-known grapes like Valdiguie, which is a light, bright, fruity grape similar to Burgundy’s Beaujolais made from the Gamay grape. Or Napa Valley’s Heitz Cellar’s Grignolino, a berry, earthy gem originally from Piedmont in Italy. Both wines fall comfortably in the $25 dollar price range.

If you want a white Burgundy, try reaching for an Aligote, Burgundy’s lesser known white grape, instead of Chardonnay. Faiveley makes a delightful sipper for around $22. My point is, there are a lot of delicious wines out there that don’t get the credit they deserve. Like a lot of products, you are often paying for the name built by marketing. Just because you haven’t heard of a grape, doesn’t mean it isn’t great.

LOOK FOR SECOND LABELS

If you MUST have that well known region with that well known grape variety, this last tip is for you. The best way to find value is if a winery makes a second label, like most wineries in Bordeaux. For example, Chateau Palmer, a prestigious third growth estate, runs at about $400 a bottle. It’s second label, Alter Ego, can be found for about $65. Chateau Palmer owns great land and employs top farmers, so even though Alter Ego contains the grapes that didn’t make it into their top cuvee, it’s still an above average wine. Most chateaux do this. Mouton Rothschild makes Le Petit Rothschild. Lafite Rothschild makes Carruades de Lafite and so on.

The big hitters in Napa have a similar system. Harlan estate’s proprietary cabernet can run upwards of $900, but their second label, The Maiden, is closer to $350. They even have a third label, The Mascot, that can be purchased for a cool $150.

HAVE FUN TAKING RISKS!

But if it were me, I’d still prefer to grab a Chilean cab for a fraction of the price. You can get Max Errazuriz’s top wine, Don Maximiano Founder’s reserve for $85, much less than Harlan Estate’s cheapest offering. This is because I find it fun and exciting to try wines and grapes from new regions. Sure, there might be some flops, but there are also hidden gems! You’ll also get to brag to all your friend about the new find you discovered.

I understand that it can be intimidating buying something new, but I would encourage you to, nonetheless. The best way to learn is through experience and trial-and-error. And don’t be afraid to ask for help! No one expects you to memorize every grape from every region. That’s the sole reason people like me have a job. When that store clerk asks if you need anything, let him or her guide you.

But most of all have fun! Wine isn’t as serious as it likes to seem. I hope by using these tips you’ll widen your usual repertoire and save some money doing it. Happy hunting!

When it comes to wineries, Paso Robles has something for everyone. Whether you prefer large-scale operations or boutique vineyards, there are plenty of options to explore. Let's take a closer look at some of the standout wineries in the area.

For those who appreciate the big names in the industry, Justin is a must-visit. Known for their exceptional cabs and blends, Justin offers a fantastic tasting experience and even boasts an on-site restaurant. Keep in mind that Justin is located in the corner of the Paso wine region, so plan your visit accordingly.

Another noteworthy winery is Daou, a relative newcomer that has quickly made a name for itself. Situated atop a picturesque hill, Daou's tasting room offers breathtaking views of the surrounding hills of Paso. Their range of blends and price points ensures there's something for every palate.

If you're looking for a winery with a long-standing reputation, J Lohr is a great option. However, while their wines are of high quality, the tasting room experience may not be as exceptional as some of the other choices.

The established wineries in Paso Robles also deserve a special mention. L'Aventure, led by a French winemaker, has been producing some of the finest Cabernet Sauvignon and Syrah blends in the region for years. Their Estate Cuvee is considered a benchmark of Paso's winemaking excellence.

Tablas Creek, owned by the renowned Chateau Beaucastel, is another standout in the region. As a pioneer of the California Rhone Ranger movement, Tablas Creek offers an impressive range of Rhone-style whites and reds. Their outdoor patio tasting experience is delightful.

Turley Winery, famous for their Zinfandel, provides a more understated tasting experience. If you're a fan of Zinfandel, it's a must-visit destination.

For a more intimate experience, Paso Robles' boutique wineries truly shine. Villa Creek, helmed by winemaker Chris Chery, offers a hip and comfortable tasting room where you can enjoy their exceptional Syrah and Rhone-style wines. Law, with its modern building perched on a cliff, provides stunning views along with their remarkable Syrah and Cabernet blends.

Denner is another boutique winery worth visiting. Their wines, particularly the Ditch Digger and Dirt Worshipper, are nothing short of amazing. And if you're looking for an up-and-coming hot spot, My Favourite Neighbor is gaining popularity among wine enthusiasts.

Other notable wineries that people enjoy include Peachy Canyon, Adelaida, Eberle, Tobin James, and Clos Selene. While Saxum offers some of the best wines in the region, unfortunately, their tasting room is not open to the public, as they focus on their James Berry vineyard.

One unique area to explore in Paso Robles is Tin City. It's a vibrant hub where wineries lease space for winemaking, storage, and tasting rooms. This "start-up" zone provides an opportunity to discover up-and-coming wineries. Nicora is a personal favorite, known for their fantastic Syrah and the ability to source high-quality grapes from various producers and regions. Benom is also highly recommended in Tin City.

When it's time to indulge in culinary delights, Paso Robles won't disappoint. Somm's Kitchen, run by Master Sommelier Ian, offers an exclusive dining experience where food is expertly paired with exceptional wines. For delicious Italian cuisine, Il Cortile is a fantastic choice. And if you're in the mood for fresh Mexican flavors, Fish Gaucho won't disappoint.

Paso Robles truly is a wine lover's paradise. So, grab a map, plan your route, and embark on a journey to explore the diverse wineries and exceptional dining options that await you. Whether you prefer the renowned names, the boutique gems, or the innovative spaces in Tin City, Paso Robles has something to offer every wine enthusiast. Cheers and enjoy your PasoRobles adventure!

Mike Parker

VARIETY OF PRICE POINTS

As a sommelier, I notice that guests at the restaurant are sometimes scared to talk to me. Other than feeling intimidated about the subject matter, I often find it’s because they are afraid I’m going to only recommend $200 + bottles. This is not the case! While I would love to sell you a rare 1995 Opus One for $900, that is definitely not my go to. I always offer a low, mid, and high-range bottle. I also ask if there is a price point in mind before offering recommendations. A great wine list should have tasty bottles at all levels.

Andrew Pettingell, beverage director at Otium in downtown LA, echoes my sentiment. “I don’t like lists that only have cheap bottles or only expensive bottles,” he says. “You don’t have to have a lot of bottles at every price point, just some.” This gives the guest flexibility. If a high end restaurant only has wines over $200 it can discourage people from coming back or trying a new wine. On the flip side, if a list only has $50 bottles it robs them of the opportunity to try a special occasion wine they may not be able to buy anywhere else.

AVAILABILITY OF WINE

While having a lot of wines on your list is fun (the list I work with at 71 Above showcases 865 bottles), make sure the list is current! There is nothing more frustrating than ordering a bottle of wine only to be told it’s not available, then ordering a second bottle and also not having that one in stock. This is one of the easiest ways to lose repeat patrons. Cristie Norman, wine director at Delilah in Las Vegas says, “I believe that 80% of a wine director’s role is making wines available to the guest, so take the time to add and remove wines ASAP. I’m doing a full reprint once a week, so that I know for sure if a guest orders a wine that we have it.”

Of course, as every sommelier knows, as soon as you print a new list it’s inevitable for someone to order the last bottle. There will always be a couple wines that are out, so a good sommelier should have an alternative ready to suggest at all times. Vintages (the year the wine was made) are also constantly changing, so it’s important to update that as much as possible and communicate to a guest right away if there is a discrepancy. Lack of communication on the list comes off as superior (“They won’t notice anyway.”) or uncaring (“They’ll have to take whatever we have.”).

CREATIVITY

In my opinion, creativity on a wine list is the most important consideration. It’s what separates the cream of the crop from the rest of the pack. Anyone can carry Caymus or Duckhorn. But what makes a wine experience truly memorable? Rebecca Rose Philips of Vintage Wine + Eats in Sherman Oaks, CA runs a smaller wine bar with an affordable price point for her neighborhood patrons. She says she loves to “give the people what they want but in a way they didn’t know they wanted it.” For example, her clientele loves Napa Cab but she rarely has one on the by-the-glass list because the price point is too expensive. So instead, she offers a local LA red blend by Byron Blatty or an oaked Sangiovese from Los Olivos, CA. “I make sure to have a big, bold red on the list but it’s something completely unexpected,” Philips says. “It keeps guests excited, they learn something new, and allows us to be creative.”

One of the first things I ask guests after white or red and light or full bodied, is if they’re feeling adventurous. If a guest tells me that they want a full bodied white, it’s easy to point them to Chardonnay. But a good list has some out-of-the-box options. I could also offer them a Savagnin from the Jura in France with nutty, oxidative flavors that build on a traditional California Chardonnay’s butter. Or a Palomino from Priorat Spain that is almost sherry like. A good list has both safe and creative options to give guests whichever experience they desire.

While a range of wines is important, a lot of sommeliers get caught up only in wines that speak to their inner geek like orange or natural wines. But having sweet whites and reds are also something that people ask for. If the list uses creative solutions like carrying Lambrusco, a sweet, sparkling red wine, they can both give the people what they want and teach them about a new style. A good list should carry at least one example of all the major varietals of the world. Johnnie Oberg of Maestro’s Ocean Club in Malibu states, “If we serve oysters and don’t have an Albarino by the glass but have nine Chardonnays, it’s a missed opportunity.” Likewise, going to a French restaurant that only serves American wine seems uninspired. Matching wine to food is one of the most special things a sommelier can do.

FOOD AND WINE CONNECTION

Speaking of food and wine pairings, a good wine list always takes its food menu into consideration. This can be obvious in situations like Nathaniel Munoz’s list at Osteria Mozza, where Italian food has ample Italian wine options, or Courtney Kaplan’s vast sake list at Japanese izakaya restaurant Tsubaki. But what about restaurants where the theme is a little less on the nose?

At The Girl and the Goat, an eclectic restaurant in downtown Los Angeles, the food theme is less obvious. Menu items infuse food with unexpected flavors, like Hamachi crudo in browned goat butter or an Asian style duck tartar. Due to the varying flavors and types of food, Wine Director Kristinah Kim curates her list around versatile wines that complement a variety of dishes like a valdigue by Cruse Wine Co. The wine’s light berry fruit has a slight earthy quality that can pair with dishes from the beet salad to the skirt steak.

Kim also focuses on sustainable farming to match the menu’s farmer’s market vibe, noting that, “We highlight biodiverse and outside-the-mold winemakers. The list brings attention to regions of incredible value such as Ribeiro Galicia and Patagonia, and is rounded out with my favorite grower Champagnes, classic producers, and Loire pioneers. I look to bring the question of what exactly does "natural" mean in a vineyard and agricultural setting, and hopefully answer it with some lively, pure expressions that also compliment the food!”

DOES DRC AND VERTICAL VINTAGES MATTER?

DRC stands for Domaine Romanee-Conti, a producer in Burgundy that makes some of the most expensive wine in the world. In fact, they smashed the world record for most expensive bottle of wine when two bottles of 1945 Romanee-Conti sold for $558,000 and $496,000 at Sotheby’s New York in 2018! This is because these bottles are incredibly rare and difficult to obtain. They only made 600 bottles of the 1945. Today, the average bottle of the current vintage goes for $23,066.

But when I polled sommeliers about their importance I found a different story.  Andrew Pettingell states, “DRC the wine? Definitely not important. I personally don’t like anything where companies make you buy a bunch of other wines to receive it. There’s too much great wine out there.” Pettingell is referring to a phenomenon where wine companies make demands of restaurants so they can be lucky enough to buy one bottle of DRC. For example, a restaurant may have to carry 3-6 of the company’s lesser wines on their by-the-glass list at all times in order to get one bottle of DRC a year. This is a great money maker for the wine companies but sommeliers are often forced to carry wines they don’t love.

The other problem with DRC is that most sommeliers have never tasted it. Beverage directors are definitely not tasting it ahead of purchase like they do with other wine, nor will sommeliers taste the bottle when it is in house. Therefore, guests are buying a wine because it’s a commodity, not because a sommelier is genuinely passionate about it. “I hate when I look at a list and can tell they are buying from the same three reps,” Pettingell continues. “That’s lazy. It shows me that the list is more about supporting the book than trying to find the best wines.”

As for vertical vintages, it’s a fun concept to have if you have a large list and can afford it. I love getting the chance to sell a group two bottles of the same wine with a 20 year age difference, like our 2000 vintage of Spring Mountain Cabernet next to the current release. It’s a unique experience that can’t be created at home. But 71 Above is a large restaurant with a cellar that houses over 4,500 wines and buys from over 130 wine reps. 99% of restaurants can’t work off of that model and that doesn’t mean that they can’t have a great wine list. Nor are the majority of guests buying that kind of experience on the average night out.

A Little Research Makes All the Difference

The good news is that a great wine list can be found in a diverse amount of venues. If a list is current, creative, and food focused then it can shine whether it has 30 wines or 300. But always research the lists before you go! Decide what it is you want on any given occasion. Do you want to try something new? What about that new natural wine bar? Are you looking for an intimate setting with affordable, local wines? Try a smaller wine bar. Are you wanting to impress your date on an anniversary? Check out a fine dining restaurant. Assess the range of prices and styles ahead of time to make sure that they have what you’re looking for.

Also, feel free to call ahead! A restaurant’s beverage director is always happy to chat with you beforehand, especially if you would like to pick out a bottle as a surprise for your party. Personally, my goal as a sommelier is to give you the best drinking experience possible. Because what makes a wine list good to me, is its satisfied patrons.

The Beginning of the End?

But don’t worry, it isn’t all fire and brimstone. Cooler regions are actually thriving. In the past, wine production could occur only within the latitudes of 30 and 50 degrees. Southern England lies around 52 degrees, north of that traditional latitude window and once thought too cold for grapes to fully ripen. As temperatures rise, however, English wine production has been increasing with the introduction of first class sparklers from producers like Nyetimber and Chapel Down. And why not? There is an abundance of white, chalky soil in certain parts of southern England, the same soil so coveted in Champagne. The English use the same three grape varieties (Chardonnay, Pinot Noir, Pinot Muenier) as their French counterparts to the south, as well as the same traditional method for wine production. English sparklers tend to have a little more orchard fruit and rustic qualities, but the top producers can spar with the best of them.

Champagne, on the other hand, once considered very cold and continental, only declared vintages in the best years when their grapes received ample sunshine to fully ripen. Global warming has brought an abundance of vintage worthy years, but there is now danger that the pendulum will swing too far in the other direction. If it continues to warm in this region, there is danger that the grapes will become flabby, losing the crisp, brioche-like minerality that Champagne is so known for. The solution is still up in the air, but a lot of producers have started setting up shop in new regions; the classic Taittinger in England and Roederer in Anderson Valley, California. Other previously too cold regions, like Norway and Denmark, are also getting into the wine game, which could result in exciting new varieties and styles.

Wine Production is Looking Up

For those who can’t expand north or south, production is starting to look up… literally. In Argentina, producers are pushing to new heights with vineyards in Salta planted at up to 11,000 feet. These grapes still receive sun and heat during the day, but benefit from a greater diurnal shift, the difference of temperature between day and night. Higher altitudes mean cooler temperatures at night which give the grapes time to rest, ripen more slowly, and keep that fresh acidity that is so important to great winemaking.

Washington producers are also starting to push upward with regions like Walla Walla Valley experimenting with heights of 3,000 feet. The wines are refined, with silky tannins and lush fruit. The alcohol per glass in Washington wines hovers closer to 14 percent, a welcome quality when so many Napa wines are sitting at up to 15.5 percent! This is because the hotter it gets the more the grapes ripen and the more sugar they contain. When the yeast eats the sugar it produces alcohol, hence more sugar equals higher alcohol after fermentation. One solution is to pick the grapes earlier in September instead of October when they aren’t as ripe, but without that extra hang time there is a risk of picking a less complete, complex grape.

The New Grapes on the Block

What if a producer can’t move north or upwards? One solution: introduce new grape varieties that can stand up to warmer weather. Bordeaux has a long history and reputation for Cabernet Sauvignon, Merlot, and Cabernet Franc (Malbec, Carmenere, and Petit Verdot are also allowed in red wine). These have been the go-to grapes that made this region infamous. The French also take pride in tradition, so it’s an indication that things must really be warming up for them to consider change. For the first time in hundreds of years, new red grape varieties are allowed in small proportions to help producers adapt to climate change.

The new red grape varieties are Arinarnoa, Castets, Marselan, and Touriga Nacional. Arinarnoa is a cross (when two grapes of different pedigree cross pollinate) between Tannat and Cabernet Sauvignon created in France in 1956. Castets is a rare grape variety originating in southern France. Marselan was developed in 1961 from crossing the grapes Cabernet Sauvignon and Grenache. Touriga Nacional is from the Douro region of Portugal and often used for port. All these grapes have something in common, they are late ripening, often smaller berried and thicker skinned; perfect for warmer temperatures and retaining structure and acidity. French law states that these new grapes can make up no more than ten percent of the wine blend, and the results will be reevaluated after ten years. Stay tuned for its progress.

Looking to the Future

The good news is that wine is an ancient tradition that isn’t going away any time soon. Scientists and agriculturalists continue to study both climate and fruit to develop solutions. More and more farmers are developing sustainable and biodynamic practices to rejuvenate the land. And we, as consumers, have more opportunities to buy local to reduce our carbon footprint. So whether you’re looking up, to the north, or trying something new, keep enjoying a great bottle of wine. I believe that’s one thing that will always good for the planet… and the soul.

Dining out at great restaurants offers a wonderful opportunity to indulge in exquisite cuisine, delectable flavors, and memorable experiences. Elevating your dining experience with the perfect wine pairing can take your meal to a whole new level. For beginners, navigating the world of wine tasting and food pairing may seem overwhelming, but fear not! We are here to guide you on this exciting journey and make it fun and encouraging. 

Understanding Wine Colors and Types 

When it comes to wine, color can provide valuable insights into its flavor profile and characteristics. Let's start with white wines. Pale yellow or light golden hues are often associated with white wines, which range from crisp, bright wines to rich, oaky varieties. For example, a Sauvignon Blanc typically displays a pale, straw-like color, while a Chardonnay can have a deeper, golden hue due to oak aging. 

Moving on to red wines, these can range from translucent ruby shades to deep, dark reds. A lighter-bodied red wine, like a Pinot Noir, will have a more transparent, ruby color, while a full-bodied red, such as a Cabernet Sauvignon, will be much darker and closer to a deep, intense red or even purple. 

Beyond color, aroma profiles, acidity levels, and tannins play a crucial role in defining a wine's body and structure. Aromas can range from fruity and floral to earthy and herbaceous. For instance, a Pinot Grigio may have refreshing notes of citrus and green apple, while a Syrah might exhibit aromas of dark berries and spices. 

Acidity provides a wine with a lively and refreshing character. Wines with high acidity, such as a Riesling, pair well with lighter dishes and can cut through richer/spicy flavors, adding brightness to each bite. On the other hand, wines with lower acidity, like a Merlot, can offer a smoother, rounder mouthfeel. 

Tannins, present in red wines, contribute to their structure and texture. They create a drying sensation in your mouth and give red wines their characteristic grip. Lighter-bodied reds, like a Beaujolais, have much softer tannins, while full-bodied reds, like a Cabernet Sauvignon, have more pronounced, firm tannins. 

Food Pairings and Wine Recommendations 

Pairing the right wine with your meal can enhance both the wine and the food, creating a harmonious balance of flavors. Let's explore a few types of cuisine and the wine recommendations that complement them beautifully. 

Italian Cuisine: 

Italian food is renowned for its rich flavors, vibrant spices, and hearty ingredients. Whether you're indulging in pasta, risotto, or pizza, an Italian red wine, such as a Chianti or Barolo, with its firm tannins and robust flavors, will complement the bold flavors of Italian cuisine. For those who prefer white wine, a crisp and refreshing Pinot Grigio or a buttery Chardonnay pairs exceptionally well with creamy pasta dishes or seafood pastas. 

Steakhouses: 

When it comes to steak, red wine is the natural choice. A full-bodied red, like a Cabernet Sauvignon or a bold Malbec, pairs perfectly with the richness and intensity of a well-cooked steak. The deep flavors and firm tannins of these wines complement the richness of the meat and create a wonderful harmony on your palate. 

Fish and Seafood: 

For lighter, delicate seafood dishes, such as grilled fish or shrimp, a crisp and refreshing white wine like a Sauvignon Blanc or a dry Riesling is an excellent choice. These wines provide a bright and zesty counterbalance to the subtle flavors of fish. If you're opting for a bolder fish dish like salmon or tuna, a medium-bodied red wine like a Pinot Noir or a light and fruity rosé can add a touch of complexity to the meal. 

Greek Cuisine: 

Greek cuisine offers a beautiful blend of herbs, spices, and fresh ingredients. Aromatic white wines such as Assyrtiko or Moschofilero pair wonderfully with the vibrant Mediterranean flavors of Greek dishes. These wines have a refreshing acidity and citrus notes that add brightness to classic Greek dishes like moussaka or grilled lamb. 

Sushi: 

When enjoying sushi or other Japanese dishes, the key is to choose a wine that won't overpower the delicate flavors of the food. Crisp and dry white wines like a Sauvignon Blanc or a Grüner Veltliner work well, as do light-bodied reds like a Beaujolais or a Pinot Noir. These wines complement the delicate fish and soy-based flavors without overshadowing them. 

Navigating the Wine List and Talking to a Sommelier 

The wine list at a restaurant can often be extensive and intimidating, but don't let that discourage you from exploring and choosing the perfect wine for your meal. Here are a few tips to help you confidently navigate the wine list: 

1. Consider Your Personal Preferences: Think about the varietals and flavor profiles you enjoy. Are you more inclined towards red or white wines? Do you prefer lighter or fuller-bodied options? Sharing these preferences with your sommelier can help them guide you towards the right choices. 

2. Discuss Price Points: Talking about your budget can feel awkward, especially when dining with a group. However, providing a price range to your sommelier can help them suggest wines that fit your budget without compromising on quality. 

3. Seek Advice from the Sommelier: Don't hesitate to ask for recommendations or advice from the sommelier. They are there to help you navigate the wine list, understand the flavors, and find the perfect pairing for your meal. A knowledgeable and friendly sommelier, like Andrea Morris from Essential at Christophe, can make the process enjoyable and educational. 

Introducing CorkRules - Elevating Your Dining Experience 

To further enhance your dining experience, we recommend using CorkRules, the only app designed specifically for ordering wine at restaurants. CorkRules offers a range of features that can elevate your dining experience and wine selection process: 

1. Share Wine Lists with Friends: With CorkRules, you can easily share the wine list with your friends before dining out. This allows you to discuss and decide on the perfect bottle together, ensuring everyone's preferences are catered to. 

2. Reserve Wines at Favorite Restaurants: CorkRules allows you to reserve specific wines at your favorite restaurants ahead of time, ensuring that the bottle you desire is waiting for you when you arrive. Also lets you spend more time with friends/guests.  

3. Share Your Wine Preferences: By sharing your wine preference/profile with restaurants through CorkRules, you can receive personalized service, recommendations and a more tailored dining experience. This innovative feature helps the restaurant staff curate a wine selection that suits your taste perfectly. 

Learning and Growing Together 

As you embark on your wine tasting and dining journey, remember that learning is a continuous process. Don't be afraid to explore new varietals, experiment with food pairings, and seek guidance from sommeliers in reputable restaurants like Le Bernardin and Pastis. With a little knowledge, some confidence, and the assistance of innovative apps like CorkRules, you can elevate your dining experiences, one sip at a time. So gather your friends, discover new flavors, and cheers to a wonderful culinary adventure!  

Food: 4.5/5 – Craft New York offers an outstanding culinary experience with a thoughtfully curated farm-to-table menu that caters to a wide range of tastes and preferences. The standout dish for me was the perfectly cooked Prime T-Bone steak, which was tender, flavorful, and perfectly cooked. The selection of sides, like the Hen of the Woods (mushrooms) and Gnocchi, complemented the main courses beautifully. However, I was slightly disappointed by the absence of exceptional fries, but this minor blemish was overshadowed by the overall excellence of the food. Also, the souffle was a true masterpiece, leaving me in awe of its exceptional taste and texture. A must-have!

Service: 4.5/5 – The service at Craft New York is genuinely excellent. The staff is highly attentive, welcoming, warm, and knowledgeable. They displayed a genuine passion for providing exceptional service and went the extra mile to ensure every guest had a memorable dining experience. However, there were a few instances where the staff seemed slightly overeager. Nonetheless, the overall level of service was exceptional.

Wine Program: 5/5 – Cheron Cowan, the Beverage Director, has curated a fabulous wine list. The selections are extensive and offer a thoughtful choice of wine for casual enthusiasts and wine nerds. The list includes all the classic bottles one would expect, as well as some hidden gems for those seeking a unique experience. The staff is well-versed in the wine offerings and can provide expert recommendations to pair with your meal. Additionally, Craft New York offers a selection of after-dinner digestives, adding the perfect touch to conclude your dining experience. Please check out the wine list in the CorkRules app for reference and also note our two CorkRules podcasts reviewing their list: Episode #304 with Cheron Cowan and Episode #55 with Grace Hood.

Vibe/Atmosphere: 6/5 – The vibe at Craft New York is simply fabulous. The restaurant exudes a trendy and hip ambiance while maintaining a comfortable and inviting atmosphere. The energy in the dining area is vibrant, making it an ideal setting for social gatherings or business dinners. Despite the lively ambiance, the acoustics are well-managed, allowing enjoyable conversations without strain. The seating arrangements are spacious and comfortable, and the modern decor adds to the aesthetic appeal. Even the bar areas look like a neighborhood place to enjoy a libation with delicious bites.

Craft New York surpassed my expectations in every regard and continues to be one of my go-to places. When I entered the restaurant, I was greeted with warm hospitality and attentive service. The menu presented various tantalizing options, and each dish exceeded my expectations regarding flavor, presentation, and quality. The wine selection was impressive, and the staff's knowledge and recommendations enhanced the dining experience. The stylish and inviting ambiance added to the overall enjoyment, making Craft New York a must-visit destination for any food lover. I highly recommend this restaurant for a remarkable dining experience, whether for a special celebration, a business event, or a memorable night out.

Charleston's food scene has been shaped by its historical roots, blending traditional Southern cooking with influences from African, French, and Caribbean cuisines. From the early plantation days to the present moment, the city's chefs have expertly crafted meals that pay homage to both its storied past and exciting future. 

Over the past decade, Charleston's food scene has experienced remarkable expansion and innovation. With a new generation of talented chefs pushing the boundaries of culinary creativity, the city has become a hotbed for unique dining experiences that blend tradition with innovation. This burgeoning scene has attracted culinary enthusiasts from around the world, ensuring that Charleston remains at the forefront of the global culinary landscape. 

Here are some of our favorites:  

FIG - Offering Transcendent Flavors and Impeccable Service: 

FIG, an acronym for "Food Is Good," is a restaurant that has become synonymous with excellence in the Charleston food scene. Known for its transcendent food and inspired and informed waitstaff, FIG has garnered a loyal following of food enthusiasts. The restaurant takes pride in its seasonal food menu, which showcases the freshest ingredients sourced from local farmers and fishermen. Additionally, FIG's impeccable wine program complements its dishes perfectly, with knowledgeable staff recommending the ideal wine pairings to enhance the dining experience. 

CorkRules Podcast Episode #362  

Chez Nous - Elevating Culinary Distinction from France and Europe: 

For those seeking an elevated dining experience, Chez Nous is an exceptional choice. This hidden gem stands out for its culinary excellence and attention to detail. The menu at Chez Nous changes daily, reflecting the chef's creative vision and utilizing the finest local and seasonal ingredients. The restaurant's intimate atmosphere adds to its allure, making every visit a memorable and personal experience. To complement the culinary journey, Chez Nous offers a thoughtfully curated wine list, showcasing a selection of both Old and New World wines that beautifully complement the dishes. 

The Ordinary - A Seafood Haven with Unparalleled Freshness: Charleston's coastal location lends itself to an abundance of fresh seafood, and no restaurant captures the essence of the city's seafood scene quite like The Ordinary. With its outstanding reputation, this seafood-focused establishment consistently delivers top-notch dishes that highlight the best flavors of the sea. From oyster sliders to indulgent bisque soup, The Ordinary offers a menu that satisfies seafood lovers' cravings. To enhance the dining experience, the restaurant boasts an impressive wine program that pairs beautifully with the flavors of the sea. From crisp whites to full-bodied reds, the carefully selected wine list elevates the seafood offerings, creating a harmonious tasting journey. 

CorkRules Podcast Episode #367 

Leon's Oyster Shop - Where Oyster’s & Fried Chicken and Champagne Collide: 

For a unique twist on traditional Southern cuisine, Leon's Oyster Shop beckons with its delectable combination of seafood and fried chicken. But it's not just the food that sets this establishment apart. Leon'sis renowned for its exceptional grower champagne list, recognizing that bubbles go hand-in-hand with a variety of flavors. The addition of champagne to the menu adds an element of luxury and celebration to the dining experience, making Leon's a popular destination for both foodies and oenophiles. 

A Must-Visit Destination for Foodies and Oenophiles: 

Charleston's food scene has become a must-visit destination for food enthusiasts and oenophiles seeking a truly remarkable culinary and wine experience. The city's historical influences, expansion, and innovation have created a thriving environment for culinary creatives to showcase their talents. From FIG's transcendent flavors and impeccable service to Chez Nous' culinary excellence and attention to detail, Charleston offers a diverse range of dining options that cater to all tastes. 

1. Dry Whites: Adding Freshness and Zest

When it comes to white wines, aim for dry selections with vibrant acidity to counterbalance rich and savory dishes. Here are three distinct white wine recommendations:

a) Sauvignon Blanc: With its herbaceous aroma and zesty citrus notes, Sauvignon Blanc's refreshing qualities make it an excellent choice when paired with roasted turkey or herb-infused stuffing.

Honig - Sauvignon Blanc Napa Valley 2022- $19.99

Bright, inviting floral, pear and citrus aromas lead to a lively and harmonious palate. Resplendent with jasmine and citrus notes that range from grapefruit to lemongrass and kafir lime, delightfully nuanced by tropical notes, this wine delivers quintessential Honig sauvignon blanc style. 

b) Chardonnay: Opt for unoaked or lightly oaked Chardonnays to avoid overwhelming delicate flavors. The wine's apple and pear notes offer a beautiful synergy with roasted butternut squash or creamed corn.

Albert Bichot - Mâcon-Villages 2021 - $18.99

Since 1350, the Bichot family has called Burgundy home. But, it was in 1831 that Bernard Bichot founded a merchant house bearing his name in Monthélie, a couple of kilometers south of Beaune. At the end of the 19th century, his grandson Albert Bichot took the family business into a new direction and created the winery, Maison Albert Bichot as we know it. The family heritage has been perpetuated from father to son since then. The family crest, consisting of a deer and antlers, has been synonymous with the winery since its inception.

Since 1996, Albéric Bichot has represented the 6th generation managing the winery. The winery’s mission is to utilize the best fruit possible to create the best wine and best expression of terroir.

c) Riesling: For those who prefer a touch of sweetness, a well-balanced Riesling can harmonize with cured meats like honey-glazed ham while cutting through the richness.

Peter Lauer - Barrel X Alt Scheidt Riesling 2022 - $19.99

“Barrel X” is winemaker Florian Lauer’s Platonic ideal of what a slightly off-dry (feinherb) Saar Riesling should be. If we were in Burgundy, this would be the equivalent of a “Bourgogne Blanc.” As an appellation-level wine, it is sourced from multiple vineyards in four different villages of the Saar: Ayl (Lauer’s home village), Saarburg, Wawern and Wiltingen. Florian says, “From Ayl and Wawern, the wine gains the fruit and power, from Saarburg the racy acidity, and from Wiltingen, the spice.”

Regardless of what comes from where, this much is certain: dollar for dollar, I’m not sure there is a 750ml bottle that delivers as much joy and zing. This is the gateway drug to Lauer, to the Saar, to Riesling… be careful. Very addictive.

2. Elegant Reds: Complementing Hearty Classics

Red wines often take center stage during festive meals, especially as they pair wonderfully with heartier dishes. Consider the following red wines:

a) Pinot Noir: Known for its versatility, Pinot Noir's medium body offers bright red fruit flavors that match beautifully with roasted turkey or cranberry sauce.

Compton Family - Pinot Noir 2022 - $26.99

Enticing aromas of red cherry, red berry, and forest floor. Elegant mouth feel, with waves of dark red fruit accents and hints of cacao. Lovely lingering flavors make for a delightful mouthwatering finish.

Compton Family Description

Compton Family Wines® is a family-owned winery founded in 2003 in Philomath, Oregon, by Matthew and Tabitha Compton with the ethos of producing Oregon wines made with minimal intervention that remain true to the varietal character of the grape. The Comptons practice regenerative agriculture on their homestead and in the local vineyards they manage, which includes minimal handling in the vineyard, dry farming, no tilling, cover crops, and incorporating animals for adaptive grazing. Compton Family Wines® bring true Willamette Valley terroir to your table.

The winery was originally founded as Spindrift Cellars in 2004 but has since changed its name to Compton Family Cellars. The focus now is on Pinot Noir from special vineyards that Matt manages through his West Vine Farms vineyard management company. Besides a farmer, Matt is an experienced winemaker with well over twenty years of experience in the Oregon wine industry. As a result, the Pinot Noir wines have the handprint of an experienced grower and talented winemaker.

b) Zinfandel: A full-bodied and fruity red wine like Zinfandel complements robust and spicy flavors such as smoked sausages or barbecued ribs.

Cline - Zinfandel Eight Spur Dry Creek 2020 - $23.99

The Dry Creek Zinfandel vines resemble small trees free standing, low to the ground and spur pruned to eight canes to form well-spaced branches. The resulting low hanging fruit bask in the radiant ground heat, rewarding us with intense flavors of black cherry, black currant, cinnamon and baking spice with a rich, ripe palate. Hope this spurs your senses!

c) Syrah/Shiraz: Rich and intense, Syrah or Shiraz pairs splendidly with roasted root vegetables and savory herb-infused stuffing.

Alain Graillot - Crozes Hermitage 2020 - $36.99

"Expressive red and dark berry, smoked meat, olive and floral qualities on the spice-accented nose. Sappy and penetrating on the palate" Josh Raynolds

The late Alain Graillot is well known to wine lovers throughout the world, and was universally regarded as one of the most talented producers not only in the Rhône, but in the whole of France.

It was in 1985 that the legendary Alain Graillot, who after working with the venerable Jacques Seysses at Domaine Dujac, came back to his home in Crozes-Hermitage to start his own domaine. With each passing year his devotion to the art of making hauntingly delicious Syrah from his organically farmed, stone-laden vineyards, has been rewarded with an ever growing and highly dedicated following around the world. Alain’s sons Maxime and Antoine have been in charge since 2008, with Alain working closely alongside them. All the work is still completely the same as it ever was: hand-harvesting, organic farming, whole-cluster fermentation, and aging the wines primarily in 1-to-3 year old barrels purchased from some of the top estates in Burgundy. In great years, the domaine also makes tiny quantities of a barrel selection knows as “La Guiraude,” a rare and remarkably complex wine of particular distinction.

The domaine’s status as one of the top domaines in all of France is without question and the whole lineup are must-haves for any serious Northern Rhone fan.

d) Beajoulous: Mellow, tart, light, and fruity with acidity, minerality, and gentle tannins. Its flavor includes dark red fruits like strawberries, cherries, and raspberries pairs well with turkey.

Jean-Michel Dupre - Regnie Vignes De 1948 2020 - $15.99

Jean-Michel Dupre started with next to nothing: only a farm and a two hectare vineyard left by his father. When the question of succession arose, Jean-Michel could not pass on the opportunity to continue the tradition. He converted an old farm building into a winery and went in search of additional well-located plots in Beaujolais, Beaujolais Villages, Morgon, and Régnié. What sets him apart from many other winemakers in the region is the age of his vineyard, which has vines on it that are around 100 years old. His wines have an incredible concentration as a result from smaller yields and more expressive fruit. The vines that produce this wine average over seventy years of age and are located in the sandy granitic soils of the 11 acre "Tour Bardon" vineyard.

3. Rosé All the Way!

Don't overlook the versatility of a well-selected rosé. Its light, refreshing profile matches perfectly with various Thanksgiving menu components:

a) Dry Rosé: Offering a balance between red and white wines, a dry rosé can cut through fatty flavors like gravy while enhancing the herbs in sage stuffing.

Francois Chidaine - Touraine Rose Val De Loire 2022 - $15.99

Chidaine’s 2022 Rosé is a blend of Grolleau and Pinot Noir. Bright and effusive, with tons of aromatic presence, the Rosé is immediately alluring. The interplay of aromatics, bright minerals and layered fruit makes for a delicious and beguiling Rosé that is absolutely delicious. - Antonio Galloni, Vinous

b) Sparkling Rosé: For those seeking a festive touch, sparkling rosé will elevate your Thanksgiving toast as its effervescence provides a delightful contrast to rich dishes or creamy mashed potatoes.

Bisol - Jeio Prosecco Rose Brut 2020  -$14.99

Delicate rose color with fine and persistent perlage. Elegant, complex bouquet on the nose with scents of rose, hints of fresh fruits and lychees. The sip is full, sapid, harmonious, with a well-balanced acidity.

4. Sweet Endings: Dessert Wine Pairings

As our Thanksgiving meal concludes, dessert becomes the star of the show. Pairing desserts with carefully chosen sweet wines enhances their flavors:

a) Late Harvest Riesling: A luscious late-harvest Riesling boasts concentrated fruitiness and honeyed richness that pairs harmoniously with apple pie or caramelized pumpkin desserts.

J.J. Prum - Graacher Himmelreich Riesling Auslese GKA 2018 (375ml) - $41.99

The 2018er Graacher Himmelreich Riesling Auslese GK was made from shrivelled rather than botrytized fruit, and was fermented down to noble-sweet levels of residual sugar. It offers a ripe but still rather backward nose made of honeyed fig, earthy spices, almond paste, and smoky elements. The wine proves gorgeously juicy and fruity on the still rather sweet palate, and leaves a superbly multi-layered feel of almond paste, fig, lemongrass, and spices. A touch of zest comes through in the after-taste and adds to the complex and layered sensation. This remarkably elegant wine only needs patience to absorb its sweetness and reveal its finesse. 2033-2058

94 - Mosel Fine Wine

b) Port: With its rich texture and intense flavors, port wine creates magical pairings with dark chocolate desserts, fruit tarts, or nutty pies on your Thanksgiving table.

Warre's - Vintage Port 2000 - $71.99

This is a classic Cima Corgo wine based on old-vine mixed plantings on either side of the Douro, Cavadinha (north of Pinhao) and Bom Retiro (across the river to the south). The vinhas velhas at these quintas make up 80 percent of the blend, with contributions from tourigas francesa and nacional. This presents the ripe 2000 vingage in luscious and supple roundness, the tannins completely integrated into the fruit, taking the wine in a savory direction of mountain herbs and cool schist. The wine shows Warre's gentle power, a vintage at its prime, ready to enjoy with after-dinner conversation, it should hold well over the next five to ten years.

5. Considerations for Non-Alcoholic Options

While wine is a popular choice during this festive occasion, it's essential to cater to non-drinkers or those who prefer non-alcoholic alternatives:

a) Sparkling Water: Chilled sparkling water infused with fresh fruits or herbs offers a sophisticated and refreshing option that complements any dish without overpowering flavors.

b) Mocktails: Get creative with festive mocktails by combining fruity juices, tonic water, ginger ale, and various herbs - an intriguing alternative for both adults and children alike.

As you plan your Thanksgiving feast this year, remember that choosing the right wine can transform an already memorable meal into an extraordinary one. Whether you opt for a dry white to refresh your palate, an elegant red to complement the heartier entrees, or a sweet wine to conclude the evening on a high note, there are numerous options available to suit every taste and dish. Take this opportunity to explore and experiment with new pairings, creating a Thanksgiving experience that will be remembered for years

Second wines, also known as "second labels," have become increasingly popular among wineries over the past few decades. These wines are made by wineries to offer a more affordable and approachable option to their consumers, while still maintaining the high quality and standards of their flagship or first wines. In this article, we will explore the concept of second wines, why wineries do it, and highlight some of the best examples from top wineries.

Why do wineries make second wines?

The primary reason for wineries creating second wines is to maintain the consistency and excellence of their first wines. For a wine to be considered a first wine, it must meet specific criteria set by the winery. This includes using only the best grapes from the estate, adhering to strict winemaking techniques, and aging the wine in the finest barrels. However, not every grape from a vineyard will achieve the same level of quality, and therefore, some grapes may not make the cut for the first wine. Instead of discarding these grapes, wineries can use them to create a second or even third wine, which still reflects the quality and style of the winery's top wine at a more affordable price point.

Additionally, some wineries also produce second wines to introduce new consumers to their brand. The cost of a first wine can often be out of reach for many wine enthusiasts, but a second wine offers a more accessible option to experience the winery's style and expertise. These wines provide an excellent entry point for consumers to discover a winery's portfolio and potentially become loyal customers.

What are the differences between first wines and second wines?

There are several key differences between first and second wines. Firstly, the grapes used for the first wine are often from the winery's best and oldest vines, whereas the grapes for the second wine may come from younger vines or different parts of the vineyard. This can result in a difference in flavor and complexity between the two wines.

Secondly, wineries tend to use different aging techniques for their first and second wines. First wines are typically aged in new oak barrels, which can impart more intense flavors and tannins to the wine. Second wines, on the other hand, may be aged in older barrels or for a shorter period, resulting in a softer and more approachable wine.

Finally, there is often a difference in price between the two wines. First wines are usually priced higher due to their superior quality and limited production, while second wines offer a more affordable option for consumers.

Examples of the Fantastic Second Wines

1. Alter Ego de Palmer, Margaux, Bordeaux, France

Alter Ego de Palmer is the second wine of the prestigious Château Palmer in the Margaux appellation of Bordeaux. Made from a blend of Cabernet Sauvignon, Merlot, and Petit Verdot, this wine offers a glimpse of the quality and style of its first wine, Château Palmer. The 2016 vintage, with its elegant tannins and notes of black fruit, cedar, and tobacco, received a 94+ rating from wine critic Robert Parker and can be found for around $80 per bottle.

Alter Ego 2020- $79.99

2. Le Petit Mouton de Mouton Rothschild, Pauillac, Bordeaux, France

Le Petit Mouton is the second wine of one of Bordeaux's most iconic and legendary wineries, Château Mouton Rothschild. This wine is only produced in exceptional years, and the quality is a testament to the winery's excellence and attention to detail. The 2015 vintage, with its concentrated flavors of blackcurrant, plum, and spices, received a score of 92 from Wine Spectator and can be purchased for around $335 per bottle.

Le Petit Mouton de Mouton Rothschild  2020 - $335

3. Echo de Lynch-Bages, Pauillac, Bordeaux, France

Another Pauillac gem, Echo de Lynch-Bages, is the second wine of Château Lynch-Bages. This rich and complex wine is made from a blend of Cabernet Sauvignon, Merlot, and Cabernet Franc, and has been praised for its refined tannins and flavors of blackberry, cassis, and cedar. The 2014 vintage, with its 91-point score from Wine Enthusiast, can be found for around $65 per bottle.

Echo de Lynch-Bages 2019 - $58.99

4. Les Hauts de Smith Blanc, Pessac-Léognan, Bordeaux, France

Les Hauts de Smith Blanc is the second white wine of Château Smith Haut Lafitte, a top estate in the Pessac-Léognan appellation of Bordeaux. This wine is a blend of Sauvignon Blanc and Sémillon, creating a refreshing and vibrant wine with notes of lemon, white peach, and a hint of minerality. The 2017 vintage received a score of 91 from Wine Enthusiast and can be purchased for around $40 per bottle.

Les Hauts de Smith Blanc 2019 - $38.99

5. La Dame de Montrose, Saint-Estèphe, Bordeaux, France

La Dame de Montrose is the second wine of Château Montrose, a historic and renowned producer in the Saint-Estèphe appellation of Bordeaux. Made from a blend of Cabernet Sauvignon, Merlot, and Cabernet Franc, this wine offers a balance of power and finesse, with flavors of blackcurrant, plum, and savory spices. The 2015 vintage, with its 93-point rating from James Suckling, can be found for around $60 per bottle.

La Dame de Montrose 2019 - $52.99

6. Les Forts de Latour, Pauillac, Bordeaux, France

Les Forts de Latour is the second wine of the iconic Château Latour, one of Bordeaux's five First Growth estates. This wine is only produced in exceptional years, and it delivers the same level of quality and complexity as its first wine at a fraction of the price. The 2010 vintage, with its opulent flavors of blackberry, tobacco, and graphite, received a perfect 100-point score from Wine Enthusiast and can be purchased for around $500 per bottle.

7. Le Serre Nuove dell'Ornellaia, Bolgheri, Tuscany, Italy

Le Serre Nuove dell'Ornellaia is the second wine of Tenuta dell'Ornellaia, one of Italy's most esteemed wineries in the Bolgheri region of Tuscany. Made from a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot, this wine offers a glimpse into the excellence and elegance of the estate's flagship wine, Ornellaia. The 2016 vintage, with its intense flavors of black cherry, plum, and spices, received a score of 94 from wine critic James Suckling and can be found for around $80 per bottle.

Le Serre Nuove dell'Ornellaia 2020 - $69.99

8. La Pignan, Châteauneuf-du-Pape, Rhône, France

La Pignan is the second wine of Domaine de Marcoux, one of the top producers in the renowned Châteauneuf-du-Pape appellation of the Rhône Valley. Made from a blend of Grenache, Mourvèdre, Syrah, and Cinsault, this wine offers a velvety texture and complex flavors of blackberry, cherry, and garrigue herbs. The 2016 vintage, with its impressive score of 96 from Wine Spectator. Very hard to find but a gem if you can.

Second wines offer an excellent alternative for wine lovers to experience the quality and style of top wineries without breaking the bank. As your local wine shops or restaurant sommeliers to help guide you. These wines showcase the versatility and expertise of winemakers in producing high-quality wines at various price points. Whether you are a seasoned wine connoisseur or a curious beginner, trying a second wine can be a great way to explore new styles and regions while still enjoying exceptional quality.

Spruce in San Francisco: A Gastronomic Delight with Exquisite Ambiance

Hey there foodie friends! Today, I wanted to share my recent dining experience at Spruce in San Francisco. Nestled in the vibrant Presidio Heights, this upscale dining destination perfectly blends sophisticated flavors with an inviting atmosphere. So, grab a seat and let's dive into a memorable culinary journey!

1. Food: (4/5) A Culinary Symphony of Flavors

The menu at Spruce is a tantalizing showcase of seasonal and locally sourced ingredients. Whether you opt for the tasting menu or the bar menu, prepare to have your taste buds dance with joy! From the first bite to the last, every dish is meticulously crafted with precision and creativity. The use of bold flavors and elegant plating truly reflects the culinary mastery of Spruce's team. The caviar service is ridiculous how good it is to enjoy and perhaps pair some champagne.

Remember, while the tasting menu might seem like a splurge, Spruce’s bar menu offers a more casual and affordable way to experience their culinary expertise. Whatever you choose, don't forget to save room for dessert as Spruce is renowned for its innovative sweet creations. Beignets are terrific.

2. Service: (5/5) Elevating Hospitality to an Art Form

Spruce's approach to hospitality is simply exceptional. From the moment you step through the door, you are greeted by warm and knowledgeable staff who treat you like a longtime friend. Their passion for hospitality shines through every interaction, offering personalized recommendations and attending to your every need with impeccable service. It's clear that creating a memorable dining experience is at the forefront of Spruce's philosophy. The sommeliers are top notch, in fact they 3 or more on the floor at any time. Everyone is very knowledgeable, it’s clear they do an amazing job of training.

3. Wine List: (4/5) A Sophisticated Journey for Wine Enthusiasts

Calling all wine aficionados! Spruce's wine program is a true gem. Their thoughtfully curated wine list boasts an impressive selection of both classic and lesser-known wines from around the world. The list is not small by any means, in fact might be too big for one to manage on their own. Thank goodness we have an app for that. With great attention to detail, the wine program at Spruce offers a depth that caters to every palate and budget. As mentioned above their sommeliers are incredibly knowledgeable and passionate. They're more than happy to guide you through the menu, suggesting perfect pairings that complement your culinary journey.

CorkRules Podcast Episode #275

4. Vibe (5/5): Elegance and Warmth Collide

Spruce sets the stage for a memorable dining experience with its beautifully designed dining room and inviting bar area. The dining room exudes sophistication with its cozy fireplace, elegant chandeliers, and plush seating. It's the perfect setting for a special date night or celebrating a milestone. On the other hand, the bar area offers a more vibrant and livelier atmosphere, making it ideal for casual get-togethers with friends or enjoying a pre-dinner cocktail. No matter where you choose to sit, Spruce guarantees a warm and welcoming ambiance that adds to the overall dining experience.

Spruce in San Francisco is a culinary haven that deserves a spot on every food lover's list. With its exceptional menu, stellar service, impressive wine program, and inviting atmosphere, Spruce is a must-visit destination that will undoubtedly leave you wanting to return for more. So, gather your friends, make a reservation, and prepare for a gastronomic journey that will delight your senses and create lasting memories. Cheers to good food, great company, and unforgettable experiences!

Check out CorkRules Podcast Episode #417

'Gap Weekend' is written and directed by Todd Norwood, who has brilliantly managed to weave together humor, drama, friendship, and fine wines into one compelling narrative. A heartbroken guy befriends an offbeat girl after posting his dating manifesto online. As the two spend a weekend together in a pretend relationship, a connection grows that may both heal and complicate aspects of their natural lives. The two of them spend the weekend pretending they are a couple so long as they follow the rules. "Nothing physical. No kissing. No one gets hurt." As the weekend progresses, they find that following those rules proves to be very difficult.

The charm of this film lies not just in its plot but also in its stunning backdrop - the enchanting vineyards of California wine county. If you loved how Sideways celebrated California's viniculture while telling a touching tale about middle-aged men grappling with life's disappointments, then Gap Weekend is going down your alley, too!

Let's talk about our captain steering this ship – writer/director Todd Norwood. Known for his knack of telling heartwarming stories that resonate with audiences, Norwood has done it again with 'Gap Weekend.' With an impressive filmography, including the critically acclaimed short films Just in Time and Running on Empty, he's repeatedly proven he knows how to create engaging narratives.

Norwood's directorial style is characterized by a keen eye for detail, rich character development, and an ability to bring out authentic performances from his actors. He possesses a unique talent for capturing the essence of everyday life in extraordinary circumstances - something we see shining through in 'Gap Weekend.'

One thing you can always expect from a Todd Norwood project is relatable characters navigating through their journeys amidst beautiful landscapes – running across barren fields or sipping wine overlooking lush vineyards. His movies are not just about storytelling; they're about creating experiences.

So, where can you catch this delightful cinematic experience? Well, I have good news: it's out today! 'Gap Weekend' is available on most of your major streaming platforms, e.g., Amazon Prime Video! Plus, the novel version will be coming out in Dec as well.  

'Gap Weekend' is more than just a movie; it's an invitation to take a breather, enjoy life's simple pleasures and celebrate friendships. It's about exploring new horizons (and exquisite wines!) while rediscovering oneself amidst laughter, love, and shared memories.

Food: 4.5/5 – Mediterranean Powerhouse

First things first - let's talk about the food. The quality? Impeccable. This isn't your typical run-of-the-mill Mediterranean fare; it's authentic Greek cuisine that has been elevated to gourmet status with an emphasis on fresh seafood. The octopus was tender and flavorful while their signature dish - salt-baked fish – was a revelation; perfectly cooked with just the right amount of seasoning that lets the freshness shine through.

Wine: 4/5 – Expand your palate with a fine selection of Greek wines

But what’s good food without some fine wine to wash it down? Estiatorio Milos boasts an impressive wine program, featuring over 150 selections from around the world but there's a special emphasis on Greek wines here which really sets them apart from other restaurants in Sin City. Whether you're new to Greek wines or already have favorites like Assyrtiko or Agiorgitiko, their knowledgeable sommelier will guide you through your selection process ensuring every sip complements each bite.

Please check out CorkRules Episode #356 with our very own Maria Valetta aka @mariathewineblonde.

Service: 4.5/5 – Elevated hospitality

Now onto service: It's clear that hospitality isn’t just something they do—it’s part of who they are at Estiatorio Milos. From the moment we walked in until our last bite (and sip), we were treated like VIPs by attentive staff who genuinely seemed passionate about providing top-notch service without being intrusive – making us feel comfortable and well taken care of throughout our meal.

Vibe: 4/5 – Contemporary Greek Style

The vibe? Picture this: elegant yet relaxed setting where contemporary design meets traditional Greek elements creating an atmosphere that is both sophisticated and welcoming at once - think white-washed walls adorned with artful displays of fresh produce and seafood reminiscent of a vibrant market in Athens but located right here in Las Vegas!

Estiatorio Milos is the kind of place that's perfect for any celebration - from a romantic dinner for two, to a big family gathering or even a business meeting. It’s also an ideal spot if you’re looking to escape the typical Vegas hustle and bustle without leaving the city.

Estiatorio Milos in Las Vegas is more than just a restaurant; it's an experience. From their mouth-watering Greek cuisine and exceptional wine program to their impeccable service and inviting atmosphere, this place truly offers a slice of Greece right in the heart of Sin City. I can't wait to go back!

Guess where I had dinner last night? Babbo Ristorante in NYC! If you're a foodie like me, I'm sure you've heard of this amazing Italian classic Let me give you the lowdown on this place and why you absolutely need to check it out.

First things first, let's talk about the history of Babbo. Back in 1998, renowned chef Mario Batali opened this gem in the heart of Greenwich Village. It quickly became one of the hottest spots in the city, attracting food lovers from all over the world. Fast forward to today, and the restaurant is now under the expert management of chef-owner Mark Ladner, who has taken Babbo to new culinary heights.

Check out CorkRules Podcast #218 by our very own Maria Valetta aka @mariathewineblonde.

Food: (4.5/5) - Now, let's dive into the food. The menu at Babbo is a celebration of classic Italian cuisine with a modern twist. They offer a wide variety of dishes, ranging from antipasti like the famous Grilled Octopus with Borlotti Beans to mouthwatering homemade pasta dishes like the unforgettable Black Spaghetti with Rock Shrimp and Spicy Calabrese. Chef Ladner's expertise really shines through in every bite, and you can taste the love and dedication put into each dish.

Wine: (4/5) - But it's not just the food that makes Babbo stand out; their wine program is equally impressive. Head sommelier Jeff Kellogg has curated an exceptional but overwhelming wine list, featuring a fantastic selection of Italian wines as well as some hidden gems from around the world. Whether you're a wine connoisseur or just enjoy a good glass of vino, you'll find something to suit your taste here. The knowledgeable staff is more than happy to help you find the perfect pairing for your meal, making the dining experience even more enjoyable.

Service: (4/5) And speaking of the staff, let's talk about the service at Babbo. From the moment you step through the doors, you're greeted with warm smiles and attentive hospitality. The staff is incredibly knowledgeable and passionate about the food and wine they serve, and they go above and beyond to ensure that every guest feels well taken care of. It's the kind of service that makes you feel like a VIP.

Vibe: (4/5) Finally, let's talk ambiance. If you're looking for a cozy and intimate setting for date night, Babbo is the place to be. The restaurant has a charming rustic decor, with warm lighting and exposed brick walls that exude a welcoming atmosphere. The energy is lively and vibrant, making it the perfect spot for a celebratory dinner or a romantic date night. And if you're looking to host a private event, Babbo also offers a private dining room that can accommodate larger parties.

Babbo is one the quintessential restaurants in NYC and is simply outstanding. From the incredible food to the exceptional service, this place has it all. Whether you're a fan of Italian cuisine or just looking for a memorable dining experience, Babbo is definitely worth a visit. So go ahead and make a reservation and prepare to indulge in the best of Italian flavors. You won't be disappointed!

Paola Bea is a legendary figure in the world of Italian wine, particularly in Umbria. The family is renowned for their commitment to natural winemaking and has been instrumental in establishing the reputation of Sagrantino di Montefalco as one of Italy's most distinctive wines.

The Paola Bea estate, located near the town of Montefalco, has been in the family for generations. However, it was under Paola's stewardship that it gained international recognition. The vineyards are farmed organically without any chemical intervention and minimal mechanization.

Paola Bea wines are known for their intense character and depth of flavor. They reflect not only the unique terroir but also Paola's dedication to traditional winemaking methods such as long maceration periods and aging in large oak barrels.

His approach results in wines that are expressive, complex, and have a strong sense of place – characteristics highly valued by wine enthusiasts worldwide. Whether you're tasting the acclaimed Sagrantino or lesser-known blends like San Valentino Palo Bea, you can expect an authentic representation of Umbrian viticulture at its finest from this esteemed producer.

Review of San Valentino Palo Bea

San Valentino is a highly esteemed winery located in the Emilia-Romagna region of Italy. Known for its dedication to organic and biodynamic farming practices, this producer has carved out a niche for itself as an innovative and sustainable wine creator. The vineyard was established by Umberto Cesari in 1965, who passionately believed in the potential of Sangiovese grapes from Romagna.

Color:

The San Valentino Palo Bea presents a rich, deep ruby red color that is almost opaque. This intense hue hints at the concentration and complexity within each bottle.

Nose:

On the nose, this wine offers an enticing blend of ripe black fruits like cherries and plums mingled with earthy undertones of leather and tobacco. There are also delightful notes of spices such as clove and cinnamon which add depth to its aromatic profile.

Tannins:

The tannins in San Valentino Palo Bea are well-structured yet supple, providing a robust backbone without overwhelming the palate. They contribute to its full-bodied nature while ensuring longevity for cellaring.

Taste:

Upon tasting, one can expect an explosion of flavors echoing those on the nose - ripe dark fruits layered with spice and earthy nuances. The finish is long-lasting with hints of sweet vanilla oak from barrel aging.

Critic Score & Reviews:

San Valentino Palo Bea consistently receives high scores from critics around the world due to its exceptional quality. It frequently garners ratings above 90 points from renowned publications like Wine Spectator and Decanter Magazine. Reviewers often praise it for its balance between fruit intensity, tannic structure, acidity levels, making it both approachable now but capable of aging gracefully over time.

Food Pairing:

Given its robust character and complex flavor profile, San Valentino Palo Bea pairs wonderfully with hearty dishes such as grilled red meats, game, and rich pasta dishes. It also complements aged cheeses like Parmigiano-Reggiano or Pecorino Romano.

San Valentino Palo Bea is a testament to the winemaking prowess of its producer. Its full-bodied nature coupled with complex flavors and aromas make it an excellent choice for those seeking a high-quality Italian wine that showcases the potential of Sangiovese grapes from Emilia-Romagna.

Review of Graacher Himmelreich Auslese Riesling 2010:

The Graacher Himmelreich Auslese Riesling 2010 is no exception. This vintage comes from a remarkable year that was incredibly favorable for Rieslings in Mosel, resulting in a superb quality of grapes that confirms 2010 as an iconic year for Joh. Jos. Prüm's wines.

Color/Aromas:

Immediately upon pouring, the wine reveals its rich and luminous golden hue, a color only attainable with age and high-quality grapes. The enticing color is further complemented with the tantalizing aromas which the finest examples of aged German Riesling. The perfume is a mosaic of notes, from ripe peaches and apricots to delicate honeysuckle, with a backdrop of minerality inherited from the slate-rich soils of the Graacher Himmelreich vineyards.

Taste:

On the palate, the Graacher Himmelreich Auslese Riesling 2010 envelops your taste buds with a harmonious dance of flavors. The initial sweetness typical of Auslese grade, hitting high notes of summer fruits like apricots, peaches, and nectarine, is gracefully balanced by a pulsating acidity, ensuring the wine is bright and fresh, not cloying. Specifically, there's a lip-smacking tang of green apple and juicy lime that makes each sip as refreshing as the last.

This wine is unmistakably a sweet one. The luscious flavor profile is indicative of the special late harvest of very ripe grapes, which donates a natural sweetness to the juice. Despite its sweetness, the wine maintains an impressive balance thanks to the core of fierce acidity, signature of Mosel’s slatey terroir.

The body of the wine is medium. It glides across the palate with a silky texture that leaves a lasting impression. Though the wine waft from the glass, an unexpected complexity that characterizes is nearly a decade old, its acidity and depth of flavor give it a vibrancy that suggests it has many years left to age gracefully.

Tannins:

With regards to tannins, given this a white wine, tannins are generally not a significant factor. However, due to extensive aging, there might be a slight perception of delicate tannic structure giving the wine a well-rounded personality.

Food Pairings:

Joh. Jos. Prüm Graacher Himmelreich Auslese Riesling 2010 is not only a standalone delight but also a versatile companion with food. Its rich sweetness balanced by the vibrant acidity makes it a perfect partner for spicy Asian cuisine especially Thai or Indian dishes where it can temper the heat and complement the complex flavors. It would also beautifully accompany rich, creamy cheeses like camembert or époisses, as well as foie gras, offering a pleasing contrast to the fattiness. And, of course, it's a natural match for a variety of fruit-based desserts, particularly fruit tarts and crème brûlée.

Certainly, the general consensus from critics is that Joh. Jos. Prüm Graacher Himmelreich Auslese Riesling 2010 is an extraordinary wine, worth seeking out. This kind of acclaim, paired with its versatility with food, places this vintage among the finest Rieslings from Mosel, and indeed, the world.

• Robert Parker's Wine Advocate, a reliable voice in the wine industry, awarded a well-deserved score of 93 points out of 100, lauding its dainty balance of sweetness and acidity.
• Renowned wine critic Stephen Tanzer echoed this sentiment with an impressive score of 94 points, specifically heralding the wine's depth of flavor and exceptional aging potential.
• Jancis Robinson, another esteemed wine critic, extolled its "great tension and enormous future ahead," awarding it a notable score of 18/20. Moreover, Wine Spectator, a respected American wine publication, added to the chorus of praise for this vintage, granting it a high score of 96 points and mentioning, "This gracefully embraces its lushness, framed by an ample structure of vibrant acidity and fine tannins."

The Joh. Jos. Prüm Graacher Himmelreich Auslese Riesling 2010 is a journey in each sip. Its interplay of deep fruit flavors, tingling acidity and elegant sweetness presents an unparalleled drinking experience. This wine is a testament to the mastery of the Prüm family's winemaking skills and the unmatched potential of Mosel's terroir. Whether you're a Riesling aficionado or new to the variety, this wine is certain to deliver a memorable experience.

Wine magazines offer a wealth of information that can guide and educate readers about the vast world of wine. Whether you are a beginner looking to dip your toe into the wine industry or a seasoned connoisseur seeking to expand your expertise, there is a magazine out there to suit your needs. Let's take a closer look at some of the top wine magazines and what they offer.

Wine Spectator is a highly respected publication that has been at the forefront of the wine industry since its inception in 1976. This magazine aims to educate and entertain readers by covering wine regions, winemakers, and tasting notes. Wine Spectator is known for its in-depth articles, comprehensive wine ratings, and exclusive interviews with industry experts. While Wine Spectator can be enjoyed by wine enthusiasts of all levels, its content is especially appreciated by intermediate to advanced wine lovers looking for detailed insights and wine recommendations.

If you're just getting started in the world of wine, Wine Enthusiast is an excellent resource to begin your journey. This magazine caters to beginners and covers a wide range of topics, including wine basics, varietal profiles, and wine and food pairing suggestions. Wine Enthusiast also offers comprehensive buying guides, tasting notes, and expert reviews to help readers navigate their wine choices. With its approachable content and focus on education, Wine Enthusiast is a great magazine for beginners seeking to build a solid foundation in wine knowledge.

For those with a more adventurous palate and a desire to explore the global wine scene, Decanter is a must-read and our favorite periodical. This UK-based magazine provides a global perspective on wine, highlighting various wine regions, producers, and styles from around the world. Decanter offers in-depth features, wine travel guides, and expert opinions on emerging trends in the industry. With its emphasis on international wines and insider knowledge, Decanter appeals to wine enthusiasts who are looking to broaden their horizons and discover new and exciting wines.

If you're looking for a wine magazine that breaks away from traditional norms while still providing valuable content, Noble Rot is a fascinating choice. Noble Rot takes a more unconventional and playful approach, focusing not only on wine but also on the intersection of wine and culture. This magazine combines wine with art, music, and literature, resulting in a unique and entertaining reading experience. In addition to articles on wine regions and producers, Noble Rot features interviews with influential figures in the wine and culinary world, as well as thought-provoking essays that delve into the cultural significance of wine. With its creative and unconventional approach, Noble Rot appeals to wine lovers who appreciate a more eclectic and multidimensional perspective on wine.

No matter which wine magazine you choose, the key is to find a publication that aligns with your interests and level of wine knowledge. Explore different magazines and see which ones resonate with you the most. Remember, building wine knowledge is a journey, and these magazines are excellent resources to guide you along the way. Cheers to your wine education! Learning about wine can be a challenging but rewarding endeavor. Wine magazines such as Wine Spectator, Wine Enthusiast, Decanter, and Noble Rot offer valuable content and resources to help individuals build their wine knowledge. From comprehensive wine ratings and in-depth articles to beginner-friendly guides and unconventional perspectives, these magazines cater to wine enthusiasts of various levels and interests. So, whether you're just starting your wine journey or seeking to expand your expertise, these magazines are readily available to provide you with the information and inspiration you need to explore and appreciate the wonderful world of wine.

"I'm new to CorkRules app, it has a lot  stuff can you explain it", Lori B, New York. 

CorkRules is built for wine enthusiasts who are constantly on the lookout for new and exciting wine experiences. People often find themselves lost in a sea of options when trying to choose the perfect bottle for any occasion. Look no further! CorkRules Wine App is here to meet all your wine needs and revolutionize the way you explore, learn, and enjoy wine. 

With a plethora of wine apps available in the market, it can be overwhelming to find one that truly meets all your needs. But fear not, CorkRules is the one wine app that will exceed all your expectations. It goes beyond just being a wine discovery tool like popular apps such as Vivino. Using advanced AI tools, CorkRules will get to know you and help you experience wine across all your different wine needs like never before. 

Discovering New Wines with Personalized Recommendations:

CorkRules is your go-to app for discovering new wines. Like Vivino, but CorkRules leverages AI tools to provide personalized recommendations based on your preferences and previous choices. With CorkRules, you can discover new wines that align perfectly with your palate, ensuring that every sip is a delightful experience. The app's AI capabilities make it a step ahead of other wine apps which were never designed to get to know you, offering a more refined and accurate selection of wines. 

Learn from Friends:

The app allows you to explore and learn about different wine varieties, making the process of discovering new wines both educational and enjoyable. One of the unique aspects of CorkRules is its emphasis on social interaction and community building. The app enables you to learn from your friends by seeing what they are drinking, creating a social experience that aligns with the essence of wine appreciation before, during and post event. Yes, that right! You can now share wine choices before an experience, share wine notes, and preferences. You can also share your wine experiences, post pictures, and connect with other wine enthusiasts and sommeliers, fostering a vibrant and engaging community. 

Restaurant Wine Ordering and Hospitality:

CorkRules goes beyond wine discovery and social interaction by simplifying the process of ordering wine at restaurants. The app learns from your preferences over time, allowing for personalized recommendations and making it easier to find and order your favorite wines at restaurants. Moreover, CorkRules elevates your hospitality by enabling you to send your wine preferences to the restaurant ahead of time, ensuring that you receive personalized service, and you can reserve your favorite wines to make sure they are available for dining pleasure ahead of time.  

Cellar Management and Wine Purchases:

For wine enthusiasts who manage their wine at home, CorkRules offers a comprehensive cellar management feature, akin to CellarTracker, that allows you to take pictures and keep track of your wine collection and reviews.  

And let's not forget the convenience of purchasing your favorite wines with just one button. CorkRules not only helps you find the best prices but also directs you to all the retailers that carry the wine you desire. No more endless browsing or searching – CorkRules makes buying wine a breeze. 

Modern User Interface and Innovation:

CorkRules prides itself on its modern and user-friendly interface, providing a seamless and visually appealing experience for its users. What truly sets CorkRules apart from other wine apps is its commitment to constant innovation and disruption in the wine space. The company is dedicated to transforming the wine and restaurant industry through cutting-edge digital solutions. With CorkRules, you are not just joining a wine app; you are becoming part of a community that is shaping the future of wine exploration and enjoyment. 

CorkRules is not just an app - it's a community of wine enthusiasts who are passionate about sharing, discovering, and learning about wine. We encourage you to download the CorkRules app, be a part of this vibrant community, and contribute to making it even better. There is no better wine app on the market than CorkRules. It brings together all your wine needs into one powerful platform, offering personalized recommendations, social connectivity, restaurant assistance, wine management, and effortless purchasing. The fantastic modern user interface combined with the company's constant innovation makes CorkRules a must-have tool for anyone passionate about wine. 

Download now!

Cheers! #drinkwhatyoulove

If you'd like to have a question answered by one of our CorkRules Sommeliers, please send an email to info@corkrules.com or click top right icon in the app. 

By the way, we love champagne with all kinds of food (seafood, fried chicken, spicy food, etc) and is more than just for a quick toast at midnight. 

High-End Champagnes: 

When it comes to high-end champagnes, names like Dom Perignon and Krug often come to mind. These prestigious champagnes are typically reserved for special occasions and are known for their exceptional quality and craftsmanship. Dom Perignon is produced by Moet & Chandon and is named after the Benedictine monk who is often credited with discovering the champagne-making process. Krug, on the other hand, is known for its rich and complex flavors, thanks to its unique production methods, including fermentation in small oak barrels. These won't disappoint! Yum!! 

More Approachable Options: 

If you're looking for a more approachable champagne that still offers great quality, there are plenty of options to consider. Ruinart Rose and Charles Heidsieck Blanc de Blanc are two examples of champagnes that are well-regarded but are often more affordable than their high-end counterparts. Ruinart Rose is known for its delicate, fruity flavors, while Charles Heidsieck Blanc de Blanc is a type of champagne made exclusively from Chardonnay grapes, resulting in a crisp and elegant taste. Solid choices! 

Blanc de Blanc:

Blanc de Blanc is a term used to describe champagnes that are made exclusively from white grapes, typically Chardonnay. This style of champagne is known for its light and crisp flavors, making it a popular choice for those who prefer a more delicate taste. Blanc de Blanc champagnes are often a great option for pairing with seafood or light appetizers. 

Lower-End Examples and Spanish Cava:

If you're looking for lower-end champagne options, there are plenty of choices to consider. Piper-Heidsieck's Brut Non-Vintage is a great affordable option that still offers great quality and flavor. This champagne is known for its fresh and lively taste, making it a great choice for casual gatherings. In addition to champagne, Spanish Cava is another great option to consider for all budgets. Cava is a sparkling wine that is produced in Spain using the traditional champagne method, and it offers great quality at a more affordable price point. 

Whether you're looking for a high-end champagne to mark a special occasion or a more approachable option for casual gatherings, there are plenty of choices to consider. From prestigious names like Dom Perignon and Krug to more affordable options like Ruinart Rose and Spanish Cava, there's a champagne out there for every taste and budget. 

Cheers to the holiday season! #drinkwhatyoulove #bubbles

Wine gifting is a time-honored tradition that never goes out of style. Whether you're attending a dinner party, celebrating the holidays, or simply wanting to show appreciation, a bottle of wine can be an elegant and thoughtful gift. However, there are certain etiquettes around wine gifting that should be observed to ensure your gesture is well-received. Here's how you can master the art of wine gifting.

1) Bringing Wine to Dinner Parties Without Checking with the Host

When invited for a dinner party, it's customary for guests to bring along a token of appreciation for their host’s hospitality. More often than not, this token takes the form of a bottle of wine. But what happens when you bring one without checking with your host first?

The key here is tactfulness and understanding its purpose as a gift rather than something meant for immediate consumption. Unless specified by your host beforehand, assume that the wine you bring may not necessarily complement the meal they've prepared.

To navigate this scenario gracefully, consider choosing versatile wines like Pinot Noir or Sauvignon Blanc which pair well with various dishes. Additionally, upon presenting your gift make it clear that it's intended for them to enjoy at their leisure rather than during the event itself.

2) Making Wine Gifting Less Transactional

Gift-giving should always come from the heart and not feel like an obligatory transaction. This principle applies even more so when giving wine as it reflects personal taste and thoughtfulness.

A great way to add personal touch is by selecting wines from vineyards or regions you’ve visited personally or have some connection with - perhaps one where you had an unforgettable vacation or honeymoon? Include a note explaining why this particular bottle holds significance; maybe share an anecdote about your visit there or describe why its flavors resonate with you. This transforms your gift into a story, making it less transactional and more personal.

Also consider the presentation (wrapping), removing price tags and make sure to replace the store bag. Yes, we’ve heard it happens.

3) Being Different: Bringing Magnums for Holiday Parties

Holiday parties are the perfect occasion to go big and bold with your wine gifting. Instead of bringing a standard bottle, why not opt for a magnum? A magnum is equivalent to two standard bottles of wine, making it an impressive sight at any gathering.

Magnums aren't just about size; they also offer practical benefits. Wine in larger bottles matures more slowly and evenly due to the smaller amount of air relative to the volume of wine, often resulting in better taste. Plus, they're great conversation starters!

4) Gifts for Wine Nerds

Gifting wine to connoisseurs can be intimidating but fear not! There are plenty of options that will impress even the most discerning oenophile.

Consider rare or vintage wines from renowned wineries or lesser-known regions that produce exceptional vintages. Alternatively, you could opt for natural or biodynamic wines which have been gaining popularity among wine enthusiasts recently.

If you're unsure about their preferences, consider accessories like high-quality decanters, unique corkscrews or books on viticulture – these make excellent gifts that any wine lover would appreciate.

5) Elevating Your Gift of Wine

Presentation matters when gifting anything - including wine. Elevate your gift by investing in beautiful packaging such as wooden boxes or leather carriers which add an extra layer of sophistication.

Another way to elevate your gift is by pairing it with gourmet chocolates or artisanal cheeses that complement its flavors perfectly. You could also include a set of quality glassware along with the bottle – this thoughtful addition ensures they have everything needed to enjoy their drink immediately.

That's a wrap:

Wine gifting is much more than simply handing over a bottle; it's about expressing appreciation and creating memorable experiences through thoughtfulness and personal touch. By observing proper etiquette and adding a dash of creativity, you can ensure your wine gifts are always well-received and cherished.

#happyholidays #cheers

As we delve into the holiday season, our community of wine enthusiasts at CorkRules is buzzing with excitement. Our users are out and about, savoring some fantastic wines that are trending this festive period. We have compiled a list of these top-rated wines complete with detailed reviews, tasting notes, producer's history and food pairing recommendations.

1. Billecart Salmon - Brut Rose Champagne NV

Champagne is always a top selection among our users. Billecart-Salmon is at the top of list and they been producing exceptional champagnes since 1818 in Mareuil-sur-Aÿ, France. The Brut Rosé NV is no exception to their tradition of excellence. It received an impressive score of 94 points from Wine Spectator.

This champagne enchants you with its beautiful pale pink color and delicate bubbles. On the nose, it reveals aromas of fresh red fruits and citrus zest which carry through to the palate along with subtle hints of dried fruit and toasted brioche. The body is light yet expressive; acidity perfectly balanced making it crisp but not overwhelming; tannins are almost imperceptible giving way to a smooth finish.

Pair this delightful bubbly with smoked salmon or sushi for an unforgettable gastronomic experience!

Partial List of Featured Restaurants serving Billecart – Restaurant Guy Savoy, Las Vegas, NV – Aquerello San Francisco, CA – Barbuto NY, NY

2. Melville - Chardonnay Estate Sta Rita Hills 2019

Melville Winery located in California’s Santa Rita Hills AVA has been crafting exquisite wines since 1987 focusing on cool-climate varietals like Chardonnay. Their Estate Chardonnay scored a commendable 92 points by Robert Parker's Wine Advocate for its vibrant character.

It opens up with intoxicating aromas of ripe apple, pear, white flowers complemented by subtle oak nuances. On tasting it offers a medium-bodied structure packed full flavors mirroring the nose along with mineral undertones that add complexity. Acidity levels are well-balanced, making it refreshing while the tannins are soft and well-integrated.

This Chardonnay pairs beautifully with creamy pasta dishesor grilled chicken.

Partial List of Featured Restaurants serving Melville – Essential by Christophe NY, NY - Plumed Horse Saratoga, CA – Woodwind Chicago, IL

3. Trimbach - Riesling

Trimbach, a family-owned winery in Alsace, France has been producing wines since 1626. Their Riesling 390th Anniversary edition celebrates their rich heritage and scored an impressive 93 points from Wine Enthusiast.

The wine exhibits vibrant aromas of green apple, lime zest, wet stone and white flowers. On the palate it is dry with high acidity which gives it a zesty freshness. The body is medium with flavors echoing the nose along with a minerally finish that lingers on your palate.

Enjoy this Riesling alongside spicy Asian cuisine or fresh seafood for a delightful pairing!

Partial List of Featured Restaurants serving Trimbach – STK Steakhouse Scottsdale, AZ - The Martin's Key West, FL, - Lure Fishbar NY, NY

4. Alain Graillot - Crozes Hermitage 2019

Alain Graillot established his winery in Northern Rhône Valley in 1985 and quickly gained recognition for his Syrah-based wines like Crozes-Hermitage.

It received a notable score of 92 points from Vinous due to its expressive character. The wine opens up with enticing aromas of blackberry, black pepper spice, violets followed by earthy undertones. On tasting you will find it full-bodied yet balanced by firm tannins and good acidity levels providing structure to dark fruit flavors present on the palate.

Pair this red wine with hearty meat dishes like lamb stew or steak au poivre for an excellent match!

Partial List of Featured Restaurants serving Alain Graillot – The Lobster Club NY, NY - Del Ray Cafe Alexandria, VA - Bourbon Steak Seattle, WA

5. Cade - Cabernet Sauvignon Howell Mountain 2018

Cade Estate Winery located on Napa Valley’s Howell Mountain was founded in 2005 by Gavin Newsom & Gordon Getty focusing on environmentally responsible winemaking practices. Their Cabernet Sauvignon received a stellar 96 points from Wine Advocate for its bold character.

The wine greets you with rich aromas of black cherry, cassis, mocha and cedar. On the palate it is full-bodied with robust tannins and balanced acidity supporting flavors that mirror the nose along with hints of dark chocolate on the finish.

This Cabernet Sauvignon pairs wonderfully with grilled red meats or mature cheeses.

Partial List of Featured Restaurants serving Cade: Buffalo Club Santa Monica, Ca – Frankie and Johnnie’s Steakhouse NY, NY – Karne Korean Steakhouse Houston, TX

We hope this list inspires your holiday season wine selections. Remember to share your experiences on CorkRules app as we love hearing about your wine adventures! Cheers to a festive season filled with great wines and good company!

1. Aperol Spritz

Let's start with a classic Italian cocktail, the Aperol Spritz. This vibrant orange drink is a perfect aperitif to kickstart your holiday celebrations.

Ingredients:

- 3 parts Prosecco

- 2 parts Aperol

- 1 part soda water

- Orange slice, for garnish

Instructions:

Fill a wine glass with ice, pour in the Prosecco, followed by the Aperol. Add a splash of soda water and garnish with an orange slice. Simple, yet delicious!

2. Negroni Sbagliato 

Next up is the Negroni, a sophisticated cocktail with a bittersweet twist. This ruby-red concoction is sure to warm you up on a chilly winter night. 

Ingredients: 

- 1 part sparkling wine or prosecco 

- 1 part Campari 

- 1 part sweet vermouth 

- Orange peel, for garnish 

Instructions:

Stir the gin, Campari, and vermouth in a mixing glass with ice. Strain into a rocks glass filled with ice and garnish with an orange peel. Cheers to that!

3. Champagne Cocktail

No holiday celebration is complete without a bit of sparkle! This classic Champagne cocktail is a timeless choice for any festive occasion.

Ingredients:

- 1 sugar cube

- 2-3 dashes of Angostura bitters

- Champagne

- Lemon twist, for garnish

Instructions:

Soak the sugar cube in Angostura bitters and drop it into a Champagne flute. Fill the glass with Champagne and garnish with a lemon twist. Let the celebrations begin!

4. Rosé Frosé

Last but not least, let's shake things up with a frozen delight - the Rosé Frosé. This icy cocktail is a fun and refreshing twist on traditional rosé wine.

Ingredients:

- 1 bottle of rosé wine

- 2 cups of strawberries

- 1 tablespoon of sugar

- 2 tablespoons of lemon juice

Instructions:

Pour the rosé into ice cube trays and freeze until solid. Blend the strawberries and sugar in a blender until smooth, then add the rosé cubes and lemon juice. Blend until it's slushy and serve immediately. It's a frozé kind of holiday!

So, there you have it, wine lovers! Four fantastic wine-based cocktails to brighten up your holiday season. Remember, the key to a great cocktail is not just the ingredients, but also the company you share it with. So, raise a glass, share a toast, and enjoy these festive drinks with your loved ones. Happy holidays!

Born and raised in Croatia, Mike found his passion for wine at a young age. His journey led him across oceans where he became instrumental in putting Napa Valley on the global viticulture map. In 1976, at what came to be known as The Judgement of Paris - one of the most pivotal moments in modern wine history - Mike's Chateau Montelena Chardonnay outshone its French counterparts. This monumental victory not only brought international recognition for California wines but also shattered preconceived notions about New World Wines.

Grgich Hills Estate was born soon after this historic event and quickly gained fame for producing some of America’s finest wines like Cabernet Sauvignon, Zinfandel and Merlot alongside their signature Chardonnay. Each bottle crafted under Mike's meticulous supervision bore testimony to his commitment towards quality over quantity – a principle that won them numerous accolades including consistent 90+ scores from critics such as Wine Spectator and Robert Parker.

But even amidst all these achievements abroad, Mike never forgot his roots. He returned home to Croatia establishing Grgić Vina on the Pelješac Peninsula where he produced Posip (white) and Plavac Mali (red), bringing international attention back onto Croatian wines.

The impact left by Mike Grgich extends beyond just awards or high critic scores; it lies within every vineyard inspired by his sustainable farming practices; within every sommelier who appreciates the balance between tradition and innovation; within every sip savored by a connoisseur who recognizes quality when they taste it.

As we mourn this great loss today let us also celebrate what he stood for – a testament to the power of passion, hard work and an unwavering belief in one's craft. We raise our glasses to you, Mike Grgich - for teaching us that wine is not just about tasting notes or vintage years but about people, places and stories. Your life’s work has forever changed the landscape of winemaking; your spirit will continue to inspire it.

Rest in peace, dear maestro. The world of wine is richer because of you.

1. Antipasto Platter – Vermentino

We start our feast with an antipasto platter featuring marinated anchovies, octopus salad, and calamari rings. The ideal pairing here would be a bottle of Vermentino from Sardinia's renowned producer Cantina di Gallura. Known for its vibrant acidity and mineral-driven flavors of lime zest and green apple, it perfectly complements the briny taste of seafood appetizers.

2. Linguine alle Vongole - Soave Classico

Next up is linguine alle vongole; pasta tossed in white clam sauce garnished with parsley. To accompany this dish we suggest Pieropan’s Soave Classico made from Garganega grapes grown in volcanic soils around Veneto region offering floral aromas coupled with notes of almond that blend harmoniously with clams' delicate flavor profile.

3. Shrimp Scampi - Chardonnay

For the third course comes shrimp scampi sautéed in garlic butter sauce served over spaghetti or risotto where a Californian Chardonnay like Ramey Russian River Valley Chardonnay works wonders due to its full-bodied character combined with crisp citrus flavors which cut through rich buttery sauces while enhancing shrimp's sweetness.

4. Fried Calamari - Prosecco Superiore DOCG

Fried calamari needs something light yet flavorful such as Bisol’s Prosecco Superiore DOCG. This sparkling wine from Veneto region is made using Glera grapes and offers a delightful balance of fruitiness, acidity, and effervescence that complements the crispness of fried calamari without overpowering it.

5. Baccalà - Verdicchio

Baccalà or salted cod stewed with tomatoes and olives calls for something like Umani Ronchi’s Casal di Serra Verdicchio dei Castelli di Jesi Classico Superiore. Made in Marche region from Verdicchio grape variety, this white wine has subtle notes of citrus fruits along with a hint of almond which pairs well with the robust flavors of baccala.

6. Grilled Swordfish - Etna Rosso

Grilled swordfish served alongside caponata requires a medium-bodied red such as Benanti's Etna Rosso made primarily from Nerello Mascalese grapes grown on volcanic soils around Mount Etna in Sicily. Its bright acidity combined with delicate tannins and earthy undertones make it an excellent match for grilled fish dishes.

7. Tiramisu – Vin Santo

No Italian feast would be complete without dessert; Tiramisu paired beautifully with Avignonesi’s Vin Santo di Montepulciano crafted predominantly from Trebbiano Toscano (or Procanico) grapes dried over straw mats before being aged in traditional oak barrels called caratelli. This sweet Tuscan wine exhibits rich honeyed flavors complementing tiramisu's creamy texture while balancing its sweetness perfectly.

The Feast of Seven Fishes not only celebrates the joyous holiday season but also showcases Italy's rich seafood cuisine enhanced by their diverse range of wines spanning across various regions each possessing unique terroir characteristics reflected within every bottle produced there.

Remember, these are just suggestions; feel free to experiment according to your personal preference because at the end what matters most is the joy of sharing good food and wine with loved ones during this festive season.

In the heart of winter's grand design,
A tale unfolds with food and wine.
Gathered 'round a festive table, we dine,
To celebrate, to laugh, to intertwine.

Bottles uncorked in merriment so fine,
Reds and whites from the vine divine.
Each sip a story, each taste a line,
In this holiday symphony by candle shine.

Roasted turkey golden brown aligns
With stuffing spiced with sage and thyme.
Cranberries gleam like rubies mined,
Their tartness sweetened over time.

Potatoes mashed, their buttery incline
Rises high as snowy Alpine.
Green beans tossed in garlic brine,
And pies for dessert - oh how they shine!

As laughter echoes through pine and twine,
Our hearts are warmed by this sign:
That food and wine can realign
The ties that bind us – yours and mine.

We raise our glasses high above
To toast to those we dearly love.
For moments shared under stars above
Are blessings sent from heavens dove.

So here’s to us; let our lives intertwine
Over plates filled high, over sips of wine.
Let's cherish these moments so benign;
This feast of love is our sacred shrine.

Around this table where candles glow bright,
We find joy in each other’s light.
For it’s not just about appetite;
It's unity that makes everything right.

Through every clink of glass resounds
A melody that truly astounds:
Gratitude for all life compounds -
Love within these walls surrounds.

So here's to holidays steeped in tradition fine;
May your days be merry, may your nights shine!
With gratitude deep as old grapevine -
Raise your glass...it's time to dine!

We are so grateful to our CorkRules Community. We are sending our best wishes. Enjoy the holidays, drink what you love with friends/family and please be safe. See you next year! 

Cheeers! 

CorkRules

New Year's Eve is synonymous with champagne toasts at midnight. But if bubbles are not your thing, try these fun, festive cocktails that will have your guests raving about your party long into 2024. Here are five delicious and easy-to-make drinks that will add a splash of color and creativity to your New Year's celebration.

1. Cranberry Mimosas:

Start off by putting a winter spin on an old brunch favorite - mimosas! This drink combines cranberry juice, orange liqueur, and sparkling wine for a sweet-tart cocktail perfect for any celebration.

Ingredients:

- 1 cup cranberry juice

- 1 cup orange liqueur (like Grand Marnier)

- 4 cups chilled sparkling wine

- Fresh cranberries and rosemary sprigs for garnish

Pour equal parts cranberry juice and orange liqueur into each glass (about half full). Top it off with sparkling wine until full. Garnish each glass with fresh cranberries on a toothpick or skewer along with a sprig of rosemary.

2. Winter White Cosmopolitan:

This elegant drink brings together white cranberry juice, vodka, Cointreau, lime juice, all topped off with frozen cranberries – making it as beautiful as it is tasty!

Ingredients:

- 4 oz vodka

- 2 oz Cointreau

- Juice from one lime

- White Cranberry Juice

-Frozen Cranberries

Combine vodka, Cointreau and lime juice in shaker filled halfway with ice; shake well until mixed thoroughly then strain into martini glasses leaving room at top for white cranberry juice fill-up before adding frozen berries as garnishing touch.

3. Sparkling Pear Prosecco Punch:

A fruity delight which includes pear nectar, ginger ale, and Prosecco for a refreshing yet festive drink.

Ingredients:

- 3 cups pear nectar

- 2 cups ginger ale

- 1 bottle of chilled Prosecco

- Pear slices for garnish

In a large pitcher or punch bowl, combine the pear nectar and ginger ale. Slowly add the Prosecco while stirring gently to mix. Serve in champagne flutes with a slice of fresh pear as garnish.

4. Pomegranate Mojito:

A New Year's twist on this classic Cuban cocktail - pomegranate mojitos are sweet, tart and absolutely delicious!

Ingredients:

- Fresh mint leaves

- Lime wedges

- Sugar

-Pomegranate juice

-Rum

-Soda water

Muddle together mint leaves with lime wedge and sugar at bottom of glass until fragrant then fill up half way using ice cubes before adding equal parts pomegranate juice & rum; top off soda water stir well before serving.

5. Raspberry Cream Mimosa:

This creamy concoction is perfect for those who prefer their cocktails on the sweeter side. It combines raspberry sorbet with heavy cream and champagne to create an indulgent treat that doubles as dessert!

Ingredients:

-Raspberry Sorbet

-Chilled Champagne or Sparkling Wine

-A splash of Heavy Cream

Place two scoops of raspberry sorbet into each glass followed by a splash of heavy cream then slowly pour over chilled champagne or sparkling wine till full.

So why not shake things up this New Year’s Eve? These festive cocktails will surely bring cheer to your celebration – here’s to new traditions! #Cheers #Drinkwhatyoulove

White Wines:

1) Y D'Yquem Bordeaux Blanc: This luxurious French wine is truly a gem. It presents an intoxicatingly rich aroma of honey, apricot, and vanilla. The color is medium gold which reflects its age and oak maturation. On tasting, it's opulent yet perfectly balanced - dry but with luscious fruit sweetness complemented by vibrant acidity. Its full body envelops your palate while maintaining elegance throughout. Renowned critic Robert Parker described it as "liquid gold."

2) Alpha Omega Chardonnay: From Napa Valley comes this elegant Chardonnay offering soft aromas of citrus blossom mixed with tropical fruits like pineapple & mango – very inviting! The color is light golden reflecting its youthfulness & varietal character well. Taste-wise, it leans towards high acid coupled with moderate alcohol levels – crisp yet smooth without being overly buttery or oaky as some California Chardonnays can be.

3) Santa Chiara Paolo Bea: An Italian natural wine that's unlike any other! With medium intensity aromas of ripe stone fruits like peaches mixed with wild herbs and flowers; it's complex yet intriguing to the nose. A deep golden hue gives away its extended skin contact during fermentation (a characteristic of orange wines). Taste-wise, it straddles between dryness & acidity offering a unique textural experience due to its tannin presence - rare for whites!

4) Dalia Maris B Bianco: Hailing from Italy, this white has a soft floral bouquet intermingled with hints of green apple and pear aromas – fresh and inviting! Its light straw color suggests youthfulness and vitality. The taste profile leans towards high acid with subtle mineral undertones – refreshing without being overly sharp or austere. Medium-bodied at most, it pairs beautifully with seafood dishes.

Red Wines:

1) Le Volte Dell'ornellaia: This Tuscan blend boasts rich dark fruit aromas underscored by notes of tobacco leaf & spice box- truly seductive. The color is a deep ruby, indicative of its concentration and structure. On the palate, it offers high tannins balanced by good acidity & alcohol levels – a medium to full-bodied wine with complexity and length.

2) Insignia: A Napa Valley classic! This Cabernet Sauvignon-dominant blend exhibits rich cassis, blackberry jam aromas coupled with vanilla undertones from oak aging. Its color is an intense deep purple reflecting its power and depth. Taste-wise, it's dry with robust tannins that are well-integrated into the wine's full body – a hallmark of quality winemaking.

3) Pritchard Hill Cabernet Sauvignon: Another stellar offering from Napa Valley! With opulent dark fruit aromas laced with graphite notes - this wine captivates your senses right away. It sports a deep garnet color denoting its intensity and age-worthiness. On tasting, you'll find firm tannins supporting ripe fruit flavors along with high alcohol giving it great structure - undeniably full-bodied!

4) Pine Ridge Vineyards: Known for their Cabernet Sauvignons; this particular one didn't disappoint either! Medium intensity blackcurrant & cherry aromas intermingled with cedar hints make up the nose profile here while its medium-deep ruby hue reflects both varietal character & vinification techniques used (like oak maturation). The taste reveals moderate tannin levels paired well against refreshing acidity- making it more approachable in comparison to others on this list yet still retaining good body.

Thank you to our community, these wine posts were terrific! Keep them coming! Wishing you all the best in 2024.

Cheers! #drinkwhatyoulove

1. Classic Buffalo Wings & Riesling

Snack: Buffalo wings are a quintessential game day treat. To prepare, marinate chicken wings in a mix of hot sauce, melted butter, vinegar, Worcestershire sauce, cayenne, and garlic powder. Bake until crispy and toss them in more sauce for that classic spicy kick.

Wine Pairing: A crisp Riesling. Its natural sweetness and acidity can tame the heat of the wings and cleanse the palate. Look for a Riesling with a balance of fruity and mineral notes, offering a refreshing contrast to the spicy wings.

Wine Recommendation: A.J. Adam - Dhroner Hofberg Riesling Trocken 2018, $42.99

2. Loaded Nachos & Zinfandel

Snack: For loaded nachos, layer corn tortilla chips with shredded beef, black beans, jalapenos, and cheese. Bake until the cheese melts and then top with guacamole, sour cream, and salsa. This snack is a medley of flavors and textures.

Wine Pairing: A robust Zinfandel. This wine, known for its bold fruit flavors and a hint of spice, complements the meat and spices in the nachos well. A Zinfandel with notes of blackberry, cherry, and pepper would be ideal.

Wine Recommendation: Ridge - Lytton Springs Zinfandel Dry Creek Valley 2021, $59.99

3. Sliders with Blue Cheese & Cabernet Sauvignon – Staff Favorite**

Snack: Mini sliders made with quality ground beef, seasoned with salt and pepper, and grilled to perfection. Serve on small buns with blue cheese, arugula, and a thin slice of red onion.

Wine Pairing: Cabernet Sauvignon. The tannins in this wine cut through the fattiness of the beef and blue cheese, while its flavors of black currant, cedar, and herbs add an extra layer of complexity to the sliders.

Wine Recommendation: Concha y Toro - Cabernet Sauvignon Maipo Valley Terrunyo Pirque Viejo Vineyard 2018, $35.99

Wine Recommendation: Chateau Lynch-Bages - Echo de Lynch Bages Pauillac 2019, $58.99

https://www.grapesthewineco.com/wines/Chateau-Lynch-Bages-Echo-de-Lynch-Bages-Pauillac-2019-w6428939kd

4. Cheese and Charcuterie Board & Pinot Noir

Snack: Assemble a board with a variety of cheeses (think Brie, Cheddar, and Gouda), cured meats (like salami and prosciutto), nuts, fruits, and crackers. This offers something for everyone and encourages grazing throughout the game.

Wine Pairing: Pinot Noir. This wine is versatile enough to pair with the wide range of flavors on the board. Look for a Pinot Noir with notes of cherry, raspberry, and clove for a delightful match.

Wine Recommendation:  Bzikot Pere & Fils - Volnay 2018, $51.99

5. Spicy Shrimp Tacos & Sauvignon Blanc

Snack: Quick shrimp tacos with a spicy seasoning, topped with a slaw of cabbage, cilantro, and lime juice. Serve in small tortillas for easy eating.

Wine Pairing: Sauvignon Blanc. The zesty and citrus notes of this wine complement the spice and freshness of the tacos. A Sauvignon Blanc with hints of lime, green apple, and passion fruit would be particularly refreshing.

Wine Recommendation:  Gerard Boulay - Sancerre Chavignol 2022, $38.99

Pairing wines with your NFL game day snacks can transform your viewing into a gourmet experience. Remember, the best pairings balance the flavors and intensity of both the food and the wine. Don't be afraid to experiment and find what combinations delight your palate the most. Enjoy the game and the feast!

The Food:

Dining at 67 Pall Mall is akin to indulging your senses in an array of culinary delights. The menu was thoughtfully curated with dishes designed not just for their standalone merit but also how they pair beautifully with wines. From delicate canapés to hearty mains and decadent desserts, each dish was crafted exquisitely using high-quality ingredients sourced locally.

The Wine Program:

The heart and soul of 67 Pall Mall lie undoubtedly within its extensive wine program – one that boasts over four thousand different labels from around the globe. Their highly trained sommeliers guide you through this labyrinthine list with grace and knowledge. Whether you're a novice or seasoned connoisseur, there’s something incredibly satisfying about discovering new vineyards or vintages under their expert guidance.

What sets them apart is not only the diversity of their collection but also their impressive storage capabilities which allow them to house these thousands of bottles under optimal conditions ensuring perfect preservation.

Service & Vibe:

Atmosphere plays a crucial role when it comes down to enjoying fine dining paired with exquisite wines; thankfully, this aspect has been mastered by 67 Pall Mall as well. With impeccable service that strikes the right balance between attentiveness without being intrusive along with an ambiance reminiscent of old-world sophistication mixed subtly with modern chicness - it’s hard not be enamored by it all!

Global Presence:

Beyond London's historic St James district where it first opened doors back in December 2015 lies its international presence across Bordeaux, Beaune, Singapore, and Melbourne. Each location maintains the same high standards of service while reflecting the unique cultural nuances of their respective regions.

Comparison with Soho Franchise:

While both 67 Pall Mall and Soho franchise cater to an elite clientele seeking a refined experience, there are notable differences. Where Soho clubs tend to lean towards a broader spectrum of interests including arts, film and media; 67 Pall Mall is unabashedly dedicated to wine enthusiasts providing them with an unparalleled selection along with educational events hosted by industry experts.

The Need for Private Wine Clubs in New York:

Given New York's vibrant culture and its plethora of enophiles, it's surprising that private wine clubs like 67 Pall Mall aren't more prevalent here. Establishments such as Wing-Tip in San Francisco have demonstrated how these venues can become social hubs for those passionate about wines - combining education, appreciation and camaraderie under one roof.

Being part of a community like this not only expands your understanding but also refines your palate over time – making every sip you take thereafter a testament to your evolving sophistication. As I left the hallowed halls of 67 Pall Mall that evening - satiated yet yearning for more - I couldn’t help but feel grateful for having been part of such an enriching experience. Here’s raising my glass hoping many more will get to enjoy this oenophile’s paradise!

However, bringing your own bottle to a restaurant isn't as simple as just walking in with it under your arm. There are certain etiquettes that need to be followed – after all, you wouldn’t walk into an eatery carrying your own chicken! Here’s everything you need to know about making the most out of BYOB while respecting both restaurant policies and good manners.

1. Call Ahead or Check Corkage Policies:

Before planning on bringing your own bottle, call ahead or check online if the restaurant allows it at all. Many establishments have their corkage policy listed on their website; also check the CorkRules app as we’ve begun collecting that information.

2. Understand What Corkage Entails:

Corkage refers to the fee charged by restaurants when guests bring their own wine bottles instead of purchasing from them directly - essentially charging for opening and serving someone else's beverage within their establishment.

This cost varies widely depending upon location and type of venue but typically ranges between $10-$75 per bottle.

3. Look at Wine List Beforehand:

One unwritten rule about BYOB is not bringing something already available on the restaurant's menu – this can be perceived as disrespectful towards their curated selection.

Therefore always look over an establishment’s wine list before deciding what you will carry along. If the wine you are brought is on the list, buy the wine from the restaurant.

4. The Age Factor Matters:

Typically older wines which have been aged appropriately are preferred when opting for BYOB because they might not be readily available in most restaurants due its high storage costs involved in ageing wines properly.

5. Bring a Bottle, Buy a Bottle:

A polite way to approach BYOB is by also purchasing a bottle from the restaurant's list. This not only supports their business but can lead to an exciting opportunity for pairing different wines with your meal. You could also consider pre/post cocktails as well.

6. Don’t Bring Cheap Wine:

While there’s no need to break the bank, it’s generally considered bad form to bring very cheap wine when opting for BYOB. The idea behind bringing your own bottle is usually about sharing something special that isn't readily available in most restaurants.

7. Share Your Wine:

If you have brought along an exceptional or unusual vintage, consider offering a taste of it to the sommelier or chef if they are interested. They will appreciate this gesture and may even provide additional insights into its characteristics.

8. Tip Generously:

When calculating gratuity at the end of your meal, be sure to tip as though you had purchased the wine directly from them assuming service was good. After all, staff still took time and effort serving and attending on your brought beverage just like any other drink ordered off their menu.

BYOB offers patrons an avenue through which they can personalize their dining experience while enjoying some of their favorite vintages in new settings. However remember - with privilege comes responsibility; therefore always ensure that you're being respectful towards both establishment policies and general etiquette when deciding on bringing along your own bottle! #drinkwhatyoulove

Decanting is essentially the act of pouring wine from its bottle into a separate vessel called a decanter. This process serves two main purposes: separating sediment from older bottles of wine and aerating younger wines to enhance their flavors by exposing them to oxygen.

**Decanting Red Wine**

Red wines are typically more robust than whites or champagnes, with tannins that can benefit significantly from exposure to air. Decanting reds allows these tannins to soften and mellow out, resulting in a smoother taste profile.

The rules for decanting reds depend largely on age:

1. **Young Reds**: These can be quite harsh due to high levels of tannin. Decant young reds (less than 8 years old) at least one hour before serving.

2. **Mature Reds**: Older vintages often have delicate flavors that might dissipate if exposed too long. It's best practice only to give matured reds (over 8 years old) around 30 minutes in the decanter before drinking.

However, remember that every bottle is unique - there are no hard-and-fast rules here!

**Decanting White Wine**

While less common than with reds, certain white wines also benefit from being decanted - especially those with complex flavor profiles like Chardonnay or Viognier which need some breathing room for optimal expression.

As white wine tends not contain as much tannin as red wine does, they usually don't require extended periods in a decanter:

1. **Young Whites**: Decant for about 30 minutes before serving.

2. **Mature Whites**: These can be served almost immediately after decanting.

**Decanting Champagne**

The idea of decanting champagne might seem counterintuitive, as it's typically associated with preserving the bubbles. However, high-quality vintage champagnes can benefit from a brief period in a decanter to open up their complex flavors:

1. **Non-Vintage Champagnes**: Serve these directly from the bottle to maintain effervescence.

2. **Vintage Champagnes**: Decant for no more than 10-15 minutes before serving.

As with all wines, individual taste preferences should guide your decision on whether or not to decant - if you prefer your wine fresher and fruitier, consider shortening the recommended times above; conversely, if you enjoy mellower flavors and softer tannins, feel free to extend them.

While most people don't usually decant wines due to various reasons ranging from lack of knowledge or perceived complexity of the process; understanding when and how to properly do so can significantly enhance one’s wine drinking experience by unlocking full flavor potential of different types of wines – reds, whites or even champagnes! So next time you uncork that special bottle remember: To Decant or Not To Decant? That is indeed an important question!

The history of winemaking in Beaujolais dates back over 2000 years when Romans planted vineyards along their trading routes. In later centuries, it was largely controlled by Benedictine monks who played a significant role in developing viticulture and winemaking techniques. However, it wasn't until the 14th century that the Gamay grape began to gain popularity as Duke Philip The Bold deemed Pinot Noir superior for his Burgundian estates and exiled Gamay to this region.

Beaujolais Nouveau & Its Impact

One cannot discuss Beaujolais without mentioning Beaujolais Nouveau - a young red wine released just weeks after harvest each year on the third Thursday of November, celebrated with great fanfare as "Beaujolais Nouveau Day". This light-bodied wine is meant for immediate drinking rather than cellaring. One of my mother’s favorite wines.

However, this annual spectacle has led many people to assume that all Beaujolais wines are simple and lack depth. The reality couldn't be further from this misconception; while Nouveau represents a large portion of production (about one-third), there are also premium quality wines being produced here which bear no resemblance to their younger sibling.

The Region's Top Producers & Food Pairings

Beaujolais can be divided into three main categories based on quality levels: Basic (or Classique) Beaujolais; Villages, produced from grapes grown in 38 specific villages; and Cru – ten top-quality areas each with their unique style. The Cru wines are where Beaujolais truly shines, with top producers such as Domaine des Terres Dorées by Jean-Paul Brun, Château Thivin and Marcel Lapierre creating expressive and complex wines that can rival many from the more prestigious regions of Burgundy.

Try these staff recommended available from Grape The Wine Company:

Camille Melinand - Fleurie 2020 - $31.99  

Jean Foillard - Fleurie 2020 - $59.99

Labruyere - Moulin a Vent Clos du Moulin 2020 - $110

In terms of food pairings, Beaujolais is a versatile wine due to its bright acidity and low tannins. It pairs beautifully with a range of dishes including charcuterie, roast chicken, grilled salmon or even sushi.

Distinguishing Beaujolais from other Côte d'Or Wine Regions

While Beaujolais shares a border with the esteemed Burgundy region (collectively known as Côte d'Or), it has distinct differences in climate, soil type and grape variety which results in contrasting wine styles.

The primary grape in Beaujolais is Gamay which thrives on the granite soils found here - producing aromatic wines with red fruit flavors and floral notes. In contrast, Burgundy's Pinot Noir prefers limestone-clay soils yielding more structured wines characterized by earthy undertones.

Moreover, while both regions employ traditional winemaking methods like hand-harvesting and minimal intervention techniques; semi-carbonic maceration – fermenting whole bunches of grapes under carbon dioxide before pressing - is widely used in Beaujolais to enhance the fruity character of Gamay.

Beaujolais offers an exciting journey for wine beginners: from its fun-loving Nouveau to its sophisticated Crus; there’s much to explore beyond what meets the eye (or palate). It might not have the grandeur associated with Bordeaux or Champagne but this humble region delivers an unrivalled combination of quality and value that makes it well worth your attention.

First up is is Drappier - Brut Champagne Cuvee Charles de Gaulle NV - $74.99. This champagne house has been crafting exquisite bubbly since 1808 in the Champagne region of France. The Cuvee Charles de Gaulle NV is a tribute to France's former president who was particularly fond of their champagne.

This champagne boasts a fine effervescence, revealing aromas of white fruits and notes of dried fruits. Wine Enthusiast describes it as "rich and full-bodied, with a fine balance between acidity and ripe apple and pear flavors." This champagne is a perfect match for sushi. The bubbles and acidity cut through the richness of the fish, while the fruity notes complement the sushi's sweetness.

Next our list your staple rosé, the Chateau de Pibarnon 2022 - $44.99. Nestled in the hills of Bandol, France, this winery has been producing exceptional wines since the 17th century. The 2022 Rosé is a blend of Mourvèdre and Cinsault grapes, resulting in a wine with a delicate pink hue and an enticing aroma of fresh strawberries and rose petals.

The wine critic Jancis Robinson describes it as "a rosé with substance," praising its "long-lasting flavors" and "impressive structure." This rosé pairs beautifully with spicy Thai dishes. The wine's fruitiness complements the heat of the food, while its acidity cuts through rich coconut-based curries.

Last but not least, we have Von Winning - Riesling Herrenletten Erste Lage Trocken 2021 - $39.99. Located in Germany's Pfalz region, Von Winning has been producing world-class wines since 1849. Their Riesling is renowned for its complexity and elegance.

The 2021 vintage offers a wine profile that's rich with citrus fruits, white peach, and a hint of minerality. Wine critic James Suckling praises it as "a very polished dry Riesling that’s simultaneously juicy and crisp." This Riesling pairs wonderfully with Chinese food. Its bright acidity balances out salty soy-based dishes, while its fruitiness complements sweet-and-sour flavors.

So there you have it! Three bottles to keep in your fridge at all times: Chateau de Pibarnon Rosé for your Thai nights, Drappier Champagne for sushi evenings, and Von Winning Riesling for Chinese takeout. Your taste buds will thank you!

First things first, let's clarify some bottle sizes because when it comes to wine, size does matter! We have our standard 750ml bottle (you know, the one you usually grab off the shelf), but then there are these superstars:

1. Magnum (1.5 liters): This is where all the magic happens! Double up on your usual dose of vino with this bad boy.

2. Jeroboam (3 liters): Feeling generous? The Jeroboam has got your back – it holds four standard bottles' worth of wine!

3. Methuselah (6 liters): If you want to make a statement at dinner parties or simply enjoy an extended evening of sipping pleasure, go for this gigantic beauty.

4. Salmanazar (9 liters): Now we're getting serious! Hosting a soirée fit for royalty? The Salmanazar will keep everyone happily hydrated.

Now that we've covered sizes let's get back to why magnums reign supreme when it comes to taste bud satisfaction.

The secret lies within how wines age inside these magnificent giants. When winemakers fill smaller bottles like 750ml ones, there is more oxygen trapped between both liquid and air space within each bottle—oxidation can occur faster due to increased surface area exposed to air through corks or screw caps over time which can affect the wine's flavor.

However, with magnums, there is less oxygen relative to the amount of wine inside. This means that as they age, the wines experience a slower and more controlled maturation process. The result? Enhanced flavors and aromas that are simply irresistible!

But wait, there's more! Ordering a magnum at a restaurant not only guarantees you an exceptional taste experience but also adds an extra dash of fun and coolness to your dining adventure. Picture it: your server gracefully presents this oversized bottle before expertly uncorking it in front of you and pouring its luscious contents into elegant glasses. Heads will turn; jaws will drop - all eyes on you as you bask in your wine-loving glory.

Not only does ordering a magnum create an unforgettable visual spectacle, but it also ensures everyone at the table gets their fair share without constantly flagging down the waiter for refills. Plus, sharing from one bottle fosters camaraderie among friends or family – creating memories that last long after the last sip has been savored.

So next time you find yourself perusing a restaurant's wine list or planning a special occasion dinner party, consider opting for something bigger than life itself – choose a magnificent magnum! Not only will you be sipping in style like never before, but your taste buds will thank you too. Cheers to experiencing wine at its finest!

Valentine’s Day should be an authentic celebration of the love and joy shared between two people, and there are plenty of ways to convey this without reaching for that same old yellow-label Champagne or eating from last year’s prix-fixe menu.

“Cultivating an experience where both people are discovering something new together is a great way to spend the holiday,” says Samantha Hohl, a sommelier in Boston.

“Getting out of your comfort zone and trying something new, whether it’s food or wine, is a fun way to get close to your person. I always like to find a place where my partner and I can sit down and go on an adventure together,” Hohl continues.

The key to success on Valentine’s Day is opting for off-the-beaten-path restaurants with wine lists as exciting and extensive as dinner menus — otherwise, spend the evening at the restaurant with a thoughtfully curated wine list and take it from there. Look for farm-to-table establishments, where dishes are created with local delicacies and intention, or restaurants that focus on small plates for sharing with a partner. Restaurants with serious wine programs that offer wine-pairing menus can provide an enchanting date night experience by giving dinner guests a chance to experience a journey through the glass and on the plate.

“My husband and I like to go to restaurants with wine pairings with their tasting menus, like Le Cirque, inside the Bellagio Hotel,” says Las Vegas sommelier Maria Valetta. “It’s a very classy restaurant, but it’s not stuffy. The sommeliers there are so knowledgeable and entertaining, and they always have great stories about the pairings for each course. To have that special wine with every dish — like pairing foie gras with Sauternes — is an exciting and mind-blowing experience to share with a partner.”

And never underestimate the power of simplicity.

“Alcove in Boston” is a really fun restaurant with an awesome wine list separated by different adjectives. The food program is straightforward and focused on New England coastal dishes, but the wine list is so fun and approachable. You can order wines under categories like ‘crisp and refreshing,’ ‘mineral driven,’ or ‘advanced textures,’” says Hohl.

Of course, restaurants are always necessary to enjoy an evening of romance. Sometimes all you need is your favorite takeout and the cozy comforts of home to set the mood, and wine can undoubtedly come in handy for those intimate moments too.

“Opening up a bottle that you love and sharing it with someone you care about can make for an extraordinary moment and celebration of love,” says Grace Hood, a sommelier in San Diego. “Your whole mood changes after you open a special bottle. It sets a nice mood, an elevated ambiance that can really play up the romance.”

Hood adds, “Not to mention, wine makes a great gift.”

Valetta recommends looking for bottles that can amplify the loving theme of Valentine’s Day, like the vibrant and thirst-quenching “Love You Bunches'' carbonic Sangiovese by Santa Barbara winery Stolpman Vineyards or Jean-Louis Chave’s fruit-forward and peppery ‘Mon Coeur’ Côtes du Rhône, which translates to “my heart.” Want to go the expensive route? Château Calon Ségur makes one of the most recognizable bottles of Bordeaux with a heart-shaped label. However, more affordable options help crank up the heat, too, like 'Slow Down Wines’ Lovehammer Cabernet Sauvignon from Napa Valley.

Another fun option could be Gerard Bertrand’s Cote du Roses Rosé, which comes in a beautiful bottle with a rose design. “I would love for someone to show up at my door with five of those bottles turned upside down and wrapped with a bow like a rosé bouquet,” says Valetta.

“Playing around with different wines and looking for bottles with a special meaning or name that centers on love, joy, and companionship could make for a unique Valentine’s Day wine lineup,” Valetta continues.

Themes:

There are several themes you could consider for your wine tasting event. A popular choice is blind tastings where guests taste wines without knowing what they are drinking. This encourages participants to rely on their senses rather than preconceived notions about certain types or brands of wine.

Another exciting theme is exploring wines from specific regions or countries, such as Spanish wines. This gives attendees the chance to appreciate the unique characteristics that geographical factors impart on wines, including climate, soil type, and grape varietals native to that region.

A vertical tasting involves sampling different vintages (years) from one producer or vineyard. This allows tasters to understand how weather conditions in particular years affect the flavor profile of the same type of wine.

Check list:

Regardless of your chosen theme, there are several essentials needed for any successful wine tasting event:

1. Glasses: Ensure you have enough glasses for each guest - ideally one per type of wine being tasted.

2. Spit Buckets: While some may choose to swallow their samples, others may prefer not too – especially if many wines are being tasted.

3. Palate Cleansers: Provide neutral-flavored foods like bread or crackers which help cleanse palates between different types of wines.

4. Wine Information: Share basic information about each sampled bottle - this could include its origin, grape variety used and ideal serving temperature.

5. Ideal Group Size: Keep group sizes manageable; 6-12 people is usually ideal so everyone has a chance to share their thoughts.

6. Note Pads & Pens: These will allow guests jot down notes on each sample’s aroma, taste etc. to compare and discuss later.

7. Food: Remember to provide enough food not just for palate cleansing but also to ensure guests aren’t drinking on an empty stomach.

During the event, encourage your guests to share their thoughts on each wine - its smell, taste, texture and aftertaste. This will stimulate discussion and help everyone learn more about what they like or dislike in a wine.

Gotcha’s:

However, there are common mistakes that can be made when planning a wine tasting event. One of these is offering too much wine without providing sufficient food. Not only does this risk intoxication among your guests but it can also dull their palates making them less able to discern between different wines.

Another mistake is rushing through the tastings. Allow plenty of time for each sample so attendees can fully appreciate and discuss each one before moving onto the next.

Have fun and explore:

Above all else, remember that a wine tasting should be fun! Encourage participants to try new things – perhaps varietals or regions they’ve never tried before – and learn from each other’s experiences and opinions. After all, while there's certainly science involved in winemaking (and tasting), much of it comes down personal preference which makes every individual's input valuable.

So whether you're a seasoned oenophile or new to the world of wines, hosting a wine tasting event provides an excellent opportunity for socializing while expanding your knowledge and appreciation of this age-old beverage.

Beneath the sky's eternal expanse,

A nectar flows, both bold and refined,

The essence of wine, a gift to find.

Within its depths, a symphony unfurls,

Notes of passion, as life gently swirls,

From grape to glass, a transformation true,

An alchemy of nature, ancient and new.

In the vineyards, time becomes a dream,

As golden memories glisten and gleam,

Each sip a portal, a journey to explore,

A taste of life's essence, forevermore.

Like the wine that ages with loving care,

Life too evolves, beyond compare,

From youthful vigor to wisdom's embrace,

Each chapter written with its own grace.

The wine's aroma, a fragrant tale,

Whispers of stories that will never fail,

To stir the senses, ignite the soul,

As life's rich tapestry begins to unfold.

In every glass, a vibrant reflection,

Of joy and sorrow, of love's affection,

For wine, like life, is a fleeting art,

A celebration of moments, held close to the heart.

So raise your glass, let laughter flow,

In wine, in life, let your spirit grow,

Savor each sip, let passion entwine,

For in wine and life, the essence divine.

1. Ronan by Clinet, Pomerol - $11.99:

This Côtes de Castillon gem is a collaboration between renowned winemaker Jean-Bernard Clinet (of Château Clinet fame) and the négociant house of Dourthe. Clinet's expertise shines through in this blend of Merlot (85%) and Cabernet Franc (15%).

History: While not a historical estate itself, Ronan embodies the spirit of Bordeaux innovation. Clinet, a pioneer in sustainable viticulture, has applied his knowledge to craft an exceptional value wine.

Tasting Notes: Expect a vibrant ruby red color, alive with aromas of ripe black cherry, plum, and hints of spice. The palate is smooth and elegant, offering flavors of blackberry, cassis, and earth, balanced by fine-grained tannins and a lingering finish.

Alcohol: 14%

Critics' Reviews:

• Jeb Dunnuck: 88 points - "A juicy, charming, and delicious Côtes de Castillon to drink over the next few years."
• James Suckling: 90 points - "A balanced and well-made Côtes de Castillon with juicy fruit and a touch of spice."

2. Clos du Roy - Fronsac 2019 - $16.99:

Nestled on the Right Bank, Clos du Roy has been producing quality wines since the 1940s. The 2019 vintage is a blend of Merlot (80%) and Cabernet Franc (20%), crafted by the talented winemaker Nicolas Valette.

History: Founded in 1944, Clos du Roy has undergone several ownership changes. Today, it remains dedicated to producing affordable yet high-quality wines.

Tasting Notes: This deep garnet-colored wine opens with aromas of blackcurrant, cherry, and violets, interwoven with hints of vanilla, tobacco, and pepper. The medium-bodied palate is smooth and elegant, offering flavors of ripe fruit, spice, and earth, supported by supple tannins and a lingering finish.

Alcohol: 13.5%

Critics' Reviews:

• Wine Advocate: 88 points - "A ripe, juicy, and easy-drinking Fronsac with good value."
• Decanter: 89 points - "A supple and juicy blend with good depth of fruit and a pleasant finish."

3. Château Noaillac - Médoc 2019 - $13.99:

This historic estate, dating back to the 17th century, offers a Cru Bourgeois Supérieur expression of the Médoc appellation. The 2019 blend comprises Merlot (65%), Cabernet Sauvignon (30%), and Petit Verdot (5%), crafted by the dedicated team at Château Noaillac.

History: Château Noaillac boasts a rich history, having passed through several noble families before being acquired by the Miailhe family in 1998. Today, they strive to maintain the estate's legacy while implementing modern techniques.

Tasting Notes: This deep ruby-colored wine reveals aromas of blackcurrant, plum, and cedar, followed by hints of spice and tobacco. The full-bodied palate is structured and elegant, offering flavors of ripe fruit, earth, and spice, supported by firm yet approachable tannins and a long finish.

Alcohol: 13.5%

Critics' Reviews:

• Wine Spectator: 88 points - "A balanced and harmonious Médoc with good structure and length."
• James Suckling: 90 points - "A well-made and classic Médoc with good tannins and a pleasing finish."

These three Bordeaux gems demonstrate that exceptional quality doesn't have to come with a hefty price tag. Each wine offers a unique expression of its terroir and grape varietals, making them perfect for exploring the diverse landscape of Bordeaux. So, grab a bottle (or two!), uncork, and discover the hidden treasures of this world-renowned wine region.

I hope this article helps you discover your next Bordeaux adventure!

Sommeliers are more than just walking wine encyclopedias. They are curators of experience, crafting journeys of discovery through food and beverage pairings, guiding us towards new flavors and enriching our understanding of the world. Their absence creates a domino effect, leaving restaurants bereft of expertise, consumers lost in a sea of choices, and the entire wine industry facing a potential downturn in sales and engagement.

Losing the sommelier isn't just about missing out on fancy wine recommendations. It's about:

• Diminishing the dining experience: Food and wine are meant to be enjoyed in conversation, not consumed in isolation. Sommeliers facilitate this dialogue, making connections between dishes and bottles, and creating memorable shared moments.
• Accessibility and education: Navigating the vast world of wine can be daunting. Sommeliers provide a bridge, helping customers discover wines they'll love, regardless of their prior knowledge. Without them, many might stick to their comfort zones, hindering wine exploration and growth.
• Hitting the industry where it hurts: Sommeliers are champions of wine. They promote specific bottles, regions, and producers, driving sales and fostering a healthy market. Their disappearance could lead to less diversity in wine consumption, impacting producers and retailers alike.

Asimov suggests "hybrid roles" as a solution, but what we truly need is a recommitment to wine education across the industry. Not everyone will become a Master Sommelier, but a broader base of knowledgeable staff could bridge the gap. We need more Bobby Stuckey and Carlin Karr who runs master wine and hospitality classes at Frasca Hospitality in Denver that demonstrate the incredible impact accessible training can have.

Here's how we can save the sommelier (and ourselves):

• Stop seeing them as a luxury: Invest in wine education for servers, bartenders, and even chefs. Basic skills like decanting and understanding varietals can make a world of difference.
• Embrace technology as a tool, not a replacement: Platforms like CorkRules allow customers to share preferences with restaurants, fostering personalized recommendations. But tech should empower, not replace, the human touch.
• Reimagine the wine list: Use data analytics to curate lists that are both approachable and exciting, and leverage tech to provide in-depth information at diners' fingertips.
• Make education accessible: Partner with other restaurants, wine societies, and educational institutions to offer affordable training programs for all levels.
• Remember, it's about more than the wine: Sommeliers are the human connections that elevate the dining experience. We need to nurture their role as storytellers, educators, and guides to a world of flavor and community.

The wine industry has a choice: cling to an outdated vision of exclusivity or embrace the democratization of knowledge. By investing in education, innovation, and collaboration, we can ensure that the world of wine remains a vibrant, accessible, and enriching part of our lives. Let's raise a glass not just to the sommeliers, but to the future of a richer, more connected dining experience for all.

The consequences of inaction are too great to ignore. Let's raise a glass to saving the sommelier, and in doing so, saving the very soul of the wine experience.

1. Albert Bichot - Mâcon-Villages 2021 – $16.99

First up, let's head to the beautiful region of Burgundy in France where we'll find Maison Albert Bichot, a family-owned winery with roots dating back to 1831. The winemaker here is Alain Serveau who brings over two decades of experience and an unyielding commitment to crafting wines that express their terroir.

The Mâcon-Villages 2021 is a Chardonnay varietal which boasts an alcohol level of around 13%. This wine has been described by critics as having a lively acidity complemented by flavors of green apple, lemon zest and just a hint of mineral undertones giving it its unique character.

Tasting notes highlight this wine’s fresh nose offering pleasant aromas of fruits like peach and pear mixed with citrusy hints. It's well-balanced on the palate, combining richness, liveliness and long-lasting flavours.

When it comes to food pairings for this gem from Burgundy? Think seafood dishes or poultry in cream sauce; even goat cheese would be great!

2. Arnaldo Caprai - Grechetto Colli Martani Grecante 2018 - $16.99

Next stop: Italy! We're visiting Umbria's prestigious Arnaldo Caprai Winery known for reviving Sagrantino di Montefalco grape variety since its establishment in1971 under Marco Caprai’s leadership.

Our focus though is on another one of their treasures- the Grechetto Colli Martani Grecante 2018 made entirely from Grechetto grapes with an alcohol content at about 13%.

Critics have praised this white wine for its delicate bouquet marked by enticing tropical fruit scents along with some floral nuances while tasting notes reveal ripe peaches, honeydew melon balanced beautifully against a backdrop of crisp acidity.

Pair this Italian delight with appetizers, pasta dishes or fish for an unforgettable meal!

3. Bodegas Ponce - Reto Manchuela 2021 - $23.99

Spain is our next destination where we find the innovative Bodegas Ponce in Manchuela region founded by Juan Antonio Ponce in 2005 who uses biodynamic farming to bring out the best from his vines.

The star here is their Reto Manchuela 2021 made from Albilla grape variety and has an alcohol level of about 13%. This Spanish white wine has won over critics with its complex profile boasting aromas of pear, ripe apple intermingled with floral notes while tasting reveals fresh minerality balanced against vibrant fruit flavors.

As for food pairings? Try it alongside seafood paella or grilled chicken for a perfect match!

4. Feudo Di Montoni - Catarratto 2021 - $19.99

Finally, let's journey to Sicily where Feudo di Montoni winery lies nestled since late eighteenth century under Fazio family’s stewardship currently led by Fabio Sireci who champions organic viticulture.

Their Catarratto 2021 crafted from native Sicilian grape varietal 'Catarratto' offers around 12% alcohol content making it light and refreshing on palate.

Critics have praised this wine's expressive nose filled with hints of citrus fruits and wildflowers leading into lively acidity that perfectly balances the lush tropical fruit flavors upon tasting.

Food pairing suggestions include Mediterranean fare like grilled vegetables, risotto or even fried calamari would be delightful companions!

Whether you're new to wines or just looking to expand your palette without breaking bank these four wines offer great value packed full of flavor! So why not take your taste buds on a global tour today? Thanks @GrapesWineCo. 

Calling all curious wine drinkers! Let's raise a glass to Furmint, a captivating white grape from Hungary with a fascinating history and an impressive range of styles. Buckle up, as we delve into the world of this intriguing grape variety.

A Hungarian Legacy: Imagine yourself in Tokaj, Hungary, a region steeped in winemaking tradition. For centuries, Furmint has thrived in its volcanic soil, basking in the warm sunshine. These grapes, loved for their thick skin and high acidity, became the cornerstone of Hungary's most famous wine: Tokaji. These sweet, honeyed treasures were once enjoyed by royalty and popes!

Furmint's Versatility: But Furmint is no one-trick pony. Besides the world-renowned dessert wines, it can also be vinified in a variety of dry styles, ranging from light and refreshing to full-bodied and complex. Think of it as a chameleon, adapting to different winemaking techniques to offer a spectrum of flavors – from citrusy and mineral to floral and even slightly smoky.

Comparing Furmint: If you're familiar with Sauvignon Blanc, you might find some similarities in Furmint's crisp acidity and zesty citrus notes. However, Furmint often boasts a richer texture and can develop intriguing honeyed or almond-like aromas with age. Compared to Chardonnay, Furmint tends to be lighter-bodied and less oaky, making it a great choice for those who prefer a more refreshing white wine.

Food Pairings: Furmint's versatility extends to food pairings. Lighter styles go beautifully with seafood dishes, while richer Furmints complement creamy pastas or grilled chicken. For the adventurous foodie, try pairing a dry Furmint with spicy Thai cuisine or Hungarian goulash – the acidity cuts through the richness, creating a harmonious symphony of flavors.

Ready to Explore? Now that you've peeked into the world of Furmint, here are 4 renowned producers to get you started:

• Royal Tokaji: Experience the legacy of Tokaji with their classic dessert wines.
• Disznókő Tokaj: Discover their range of dry Furmints, showcasing the grape's versatility.
• Oremus: Explore their award-winning dry and sweet Furmints, produced with meticulous care.
• Patricius Winery: Delve into their single-vineyard Furmints, each reflecting the unique terroir.

So, the next time you're at the wine shop or restaurant, don't be shy – ask for Furmint! This Hungarian gem is waiting to introduce you to its captivating world of flavors and history, one sip at a time.

A Value Proposition: Compared to Chardonnay, Aligoté offers a compelling value proposition. The grape thrives in cooler climates, yielding wines known for their vibrant acidity and lighter body. This makes them perfect for enjoying young, without the need for extensive aging, which translates to lower production costs ultimately reflected in the price tag. Wine enthusiasts can experience the distinct terroir of Burgundy at a fraction of the price of a Premier Cru Chardonnay.

Critical Acclaim: The growing popularity of Aligoté is not going unnoticed by critics. Wine Enthusiast recently declared it "Burgundy's Rising White Star," highlighting its increasing quality and potential to rival Chardonnay. Renowned wine critic Burghound remarked on the "impressive depth and complexity" found in certain Aligoté expressions, showcasing the grape's ability to produce wines beyond their entry-level reputation.

Food Pairings: Aligoté's bright acidity and subtle minerality make it a versatile food pairing companion. It shines alongside lighter fare like fish dishes, shellfish, salads, and creamy cheeses. The wine's refreshing character cuts through richness, making it a perfect partner for creamy sauces and even lighter cuts of meat.

Domaine Stars: While Aligoté is often produced by various cooperatives, two stand-out producers are leading the charge in crafting exceptional single-vineyard expressions:

• Dominique Lafon - $37.99: This renowned producer, known for their exquisite Meursault and Puligny-Montrachet wines, also crafts a stunning Aligoté with depth and complexity, showcasing the potential of the grape when treated with respect and meticulous attention to detail.
• Domaine Sylvain Cathiard - $66.99: This family-owned estate in the village of Bouzeron, the only appellation dedicated solely to Aligoté, produces wines known for their purity, minerality, and aging potential. Their "Mâcon-Villages" Aligoté is a testament to the grape's ability to deliver exceptional quality and complexity.

Aligoté offers an exciting opportunity for wine enthusiasts to explore the hidden gem of Burgundy. Its affordability, refreshing style, and versatility make it a perfect addition to any wine lover's repertoire. So, next time you're looking for a delightful, value-driven white wine, consider giving Aligoté a try. You might just discover your new favorite Burgundy.

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Rosé originates from France, specifically Provence - the world’s leading rosé region. It has been produced there since 600 BC when Greeks brought vines to southern France. Unlike its red and white counterparts, rosés are made using an array of grape varietals including Grenache, Syrah, Cinsault among others.

The process used to make rosé differs significantly from that used to produce red wines. While both types involve fermenting grape juice with skins on (which gives wine its color), in making rosé the skins are removed after just a few hours or up to two-three days as opposed to weeks or months in case of red wines – hence their pink hue!

Now let's talk about food pairings! With its bright acidity and often subtle fruit flavors like strawberry or melon, rosè makes an excellent companion for salads, seafood dishes such as grilled shrimp or salmon tartare; even heartier fare like barbecue chicken can be enhanced by this adaptable vino.

Let us now delve into reviews of three exceptional bottles you should consider trying this season:

1) Domaine LaFage - Rose Miraflors 2022 - $18.99

Domaine Lafage hails from Roussillon area in Southern France where Jean-Marc Lafage serves as winemaker at his family estate established over six centuries ago! Their Rose Miraflors uses predominantly Mourvèdre grapes along with some Grenache Gris resulting in a vibrant yet elegant wine offering notes of ripe strawberries balanced by zesty citrus undertones.

Pair it with light pasta dishes or fresh goat cheese salad. Critics rave about its delicate balance and refreshing finish, earning it scores of 90+ consistently.

2) Domaine Ott - By Ott Rose Cotes de Provence 2022 - $26.99

Domaine Ott is a historic winery founded in 1896 by Marcel Ott, an agricultural engineer from Alsace who dreamed of establishing a great wine estate near the Mediterranean. Today, cousins Christian and Jean-François run the property producing some of the most iconic rosés.

Their By Ott Rosé blends Grenache, Cinsault and Syrah grapes to create a sophisticated palate with hints of peach, apricot and subtle floral notes.

Pair this elegant rosé with grilled fish or even spicy Asian cuisine for an interesting contrast. This vintage has been praised for its complexity receiving high scores across various critics' reviews.

3) Domaine Tempier - Bandol Rose 2022 - $53.99

The family-run Domaine Tempier has been operating since 1834 in Bandol region known for its unique terroir that gives wines their distinctive character. Led by winemaker Daniel Ravier, they produce one of the world's best roses using Mourvèdre as primary grape along with Grenache & Cinsault.

This full-bodied rose exhibits flavors like cherry blossom, raspberry coupled with earthy undertones making it ideal pairing choice for dishes like roasted lamb or duck confit. It enjoys stellar reviews scoring well into mid-90s on several occasions.

Don't let spring pass you by without enjoying at least one glass (or bottle!) of these fabulous French rosés!

Forget everything you think you know about sweet, syrupy wines. Lambrusco is a sparkling red wine from Italy’s Emilia-Romagna region that’s as light and bubbly as a summer day.

The Lowdown on Lambrusco

Lambrusco comes in a variety of styles, from dry to sweet, and red to rosé. But unlike its fancy cousin Prosecco, Lambrusco tends to have a lower alcohol content and a fizz that’s more playful than palate-cleansing.

What Makes Lambrusco Different?

Lambrusco is made using a method called Charmat, where the second fermentation (which creates the bubbles) happens in large tanks instead of individual bottles. This keeps the price tag down, making Lambrusco a super affordable option – we’re talking around $15 to $30 a bottle!

So, What Does it Taste Like?

Lambrusco’s flavor profile can vary depending on the type, but generally you can expect a fruity taste with hints of cherry, plum, and sometimes even violet. There’s a touch of sweetness too, but not enough to make your teeth ache.

Lambrusco Food Pairings

Lambrusco’s versatility is another reason to love it. It’s perfect for an aperitif, or pair it with lighter fare like pasta dishes, grilled pizza, or even cured meats. Feeling fancy? Sparkling wine and chocolate is a classic pairing, and Lambrusco’s subtle sweetness makes it a great match for dark chocolate.

The Perfect Summer Sipper

With its light, refreshing taste and easy-going bubbles, Lambrusco is the ideal wine for kicking back and enjoying some warm weather. So next time you’re at the wine store, ditch the usual suspects and grab a bottle of Lambrusco. Your taste buds (and your wallet) will thank you!

Check out these staff favorites:

Medici Ermete - Lambrusco Reggiano Concerto 2020 - $22.99

The Medici Ermete winery was founded in 1938 in Sorbara, in Modena’s Lambrusco DOC zone. It is one of the most respected producers of Lambrusco in Italy [2]. This particular bottle is a Concerto Lambrusco Reggiano from the Emilia-Romagna region of Italy

The Wine Itself

Concerto Lambrusco is a single-vineyard Lambrusco made from the Lambrusco Salamino grape. The wine undergoes a second fermentation in large pressurized tanks, which gives it its signature bubbles. The Concerto Lambrusco Reggiano 2020 is a DOC wine, meaning it meets the strict quality standards set out for Lambrusco from Reggio Emilia.

What it Looks Like

Concerto Lambrusco is a bright ruby red color.

Aromas and Flavors

The Concerto Lambrusco has a fruity nose with aromas of black cherry, plum, and violets. On the palate, the wine is dry and refreshing with flavors of red berries and a touch of spice. The bubbles are light and playful, making it a very easy-drinking wine.

Food Pairings

Concerto Lambrusco’s versatility makes it a great food pairing wine. It’s perfect for an aperitif, or pair it with lighter fare like pasta dishes, grilled pizza, or cured meats. Because of its subtle sweetness, it’s also a great match for dark chocolate.

Saetti - Rosso Dell Emilia Viola Lambrusco 2022 - $23.99

100% Lambrusco Salamino (a particular sub-variety of Lambrusco known for thick skins, dark color, high acidity and tight bunches). Certified-organically farmed, hand-harvested fruit from 50-year-old vines, crushed and spontaneously fermented in small steel tanks. Fermentation is spontaneous and is taken to complete dryness. Secondary fermentation takes place in the bottle, initiated by the addition of fresh grape must. The bottles are hand-riddled and -disgorged. No sulfur is added at any stage of the process, and the grapes are grown in full respect of nature.

Luciano Saetti makes stunning, evocative Lambrusco just outside of Modena. He is of a generation that decided to return to traditional methods and eschew modern practices that contributed to Lambrusco's poor reputation. The 2.8 hectares of vines he works were planted by his family in 1964. Prior to his taking over, they sold off most of their fruit to the local coop.

Luciano, however, thought that they could do better and so after a successful first career as an egg distributor in Modena, he founded Vigneto Saetti in 1998. He saw the value in the family’s old vines of a particular local strain of the Lambrusco grape called Salamino di Santa Croce. It’s thick-skinned, tight-bunched, darker-colored and higher in natural acidity than some other more common varieties of Lambrusco. 

Lambrusco is a crisp, dry wine that pairs well with Italian food, fried foods, hearty meats, and salty cheeses. It's best served chilled at around 45-55 degrees Fahrenheit, so you can refrigerate it for about an hour before serving.

Enjoy!! Cin cin!!

California Chardonnay's rise to fame is a fascinating tale involving a few key ingredients: a chance upset, ideal growing conditions, and evolving winemaking styles.

The Judgement of Paris (1976): This blind tasting, where Californian Chardonnays triumphed over prestigious French Burgundies, sent shockwaves through the wine world. It proved that California could compete with, and even surpass, established wine regions. This win put Californian Chardonnay on the map and sparked international interest.

Sunshine State Advantage: California's sunny climate proved ideal for Chardonnay grapes. The warm days and cool nights allowed the grapes to develop ripe fruit flavors while retaining refreshing acidity, a key factor in a well-balanced wine. This happy marriage of climate and grape variety made California Chardonnays a crowd-pleaser.

From Buttery to Bold (and Beyond): Early California Chardonnays often leaned heavily on oak aging, resulting in a rich, buttery style. While popular initially, this style eventually faced a backlash. Winemakers began exploring different techniques, like using less oak or stainless steel tanks, to showcase the grape's natural fruit flavors and create a wider range of Chardonnay expressions. Today, you can find California Chardonnays in a spectrum of styles, from unoaked and crisp to rich and barrel-aged.

This combination of a pivotal tasting, ideal growing conditions, and a willingness to experiment with winemaking styles all contributed to California Chardonnay's rise to superstardom.

Here are three California bottles won't disappoint.

1. Anthill Farms - Chardonnay Russian River Valley Peugh Vineyard 2021: - $49.99

• Winery: Three passionate friends with grit (and maybe a little dirt under their fingernails) started Anthill Farms. They learned the ropes at prestigious wineries before chasing their dream.
• Flavor Profile: Imagine a crisp walk through a summer orchard, with juicy pear, tangerine, and hints of honeysuckle. The subtle oak adds a touch of vanilla bean for a luxurious finish.
• Food Pairing: This wine craves seafood. Think grilled lobster with lemon butter or creamy Dungeness crab cakes.

2. Beringer - Chardonnay Napa Valley Private Reserve 2022: - $35.99

• Winery: Beringer boasts a rich history dating back to the 1870s. They're Napa Valley royalty, known for crafting bold, yet balanced wines.
• Flavor Profile: This Chardonnay is all sunshine and smiles. Expect notes of pineapple, mango, and a hint of minerality. The oak influence is present but adds a touch of spice and toasty brioche, not overwhelming sweetness.
• Food Pairing: Beringer's Private Reserve is a versatile crowd-pleaser. Enjoy it with roasted chicken with creamy herb stuffing, or go lighter with goat cheese salad and grilled peaches.

3. Pride - Chardonnay 2017 - $46.99

(Note: Due to the vintage being 2017, this wine might be challenging to find)

• Winery: shrouded in a bit of mystery, Pride focuses on small-production, high-quality Chardonnay and Cabernet Sauvignon.
• Flavor Profile: With some bottle age, this Chardonnay is likely to be evolving into something truly special. Expect richer flavors of stone fruit, honey, and a touch of butterscotch. Look for hints of spice and toast from oak aging.
• Food Pairing: This Chardonnay can stand up to heartier dishes. Think creamy mushroom risotto, roasted pork tenderloin with caramelized onions, or even a decadent cheese board.

Omakase, a term that translates to "I'll leave it up to you" in Japanese, is rapidly gaining popularity in the culinary world. This dining experience places your meal entirely in the hands of the chef, who meticulously crafts each course based on seasonal ingredients and their personal creative flair. It's not just about seafood; while sushi often features prominently due to its status as a cornerstone of Japanese cuisine, an omakase menu can include anything from Wagyu beef to seasonal vegetables.

In comparison with ordering à la carte sushi, omakase offers a more immersive and adventurous dining experience. The cooking techniques vary widely depending on the dish; sashimi may be delicately sliced raw fish or seafood, nigiri might involve hand-pressed rice topped with wasabi and neta (topping), while other dishes could be grilled or simmered.

An omakase meal typically lasts two to three hours and consists of anywhere between 10-20 courses. To show gratitude towards the chef for their skillful preparation, customers usually express verbal appreciation after each course is served.

Pairing wine with omakase can elevate this already exquisite experience even further. Here are some wines that complement different elements of an omakase meal:

1. Riesling - Von Winning - Riesling Herrenletten Erste Lage Trocken 2021- $39.99

Von Winning Winery has been producing wines since 1849 in Germany's Pfalz region known for its diverse soil types ideal for growing Riesling grapes. This particular wine showcases bright acidity balanced by notes of ripe peach and apricot alongside mineral undertones—a perfect match for delicate sashimi dishes.

2. Gruner Veltliner - Hiedler - Gruner Veltliner Ried Thal 2021 - $26.99

Hailing from Austria’s Langenlois region, Hiedler has been making wine since 1856. Their Gruner Veltliner Ried Thal is characterized by its fresh and lively acidity, with flavors of green apple and white pepper—excellent for cutting through richer omakase dishes.

3. Rosé - Domaine LaFage - Rosé Miraflors 2022 - $18.99

Domaine Lafage in France's Roussillon region is known for their high-quality wines produced from old vines. Their Rosé Miraflors boasts a vibrant pink hue with notes of red berries and citrus fruits—a versatile choice that can complement a variety of omakase courses.

4. Sake - Konteki - Pearls Of Simplicity Junmai Daiginjo (720ml) - $37.99

Produced in Kyoto, Japan’s ancient capital, Konteki Sake represents the epitome of Japanese tradition. The "Pearls Of Simplicity" Junmai Daiginjo offers clean and smooth flavors with hints of pear and melon—an authentic pairing to honor the origins of omakase dining.

In conclusion, an Omakase meal is not just about eating; it's about surrendering yourself to the chef's expertise while embarking on a culinary journey that tantalizes your taste buds one course at a time—and when paired with carefully selected wines or sake, this experience becomes even more unforgettable.

Cremant hails from various regions in France and Luxembourg. It uses the same traditional method as champagne (méthode champenoise) to achieve its delicate bubbles, yet it often comes at half the price or less! The secret? Well, it’s all about location; while Champagne can only be produced in its namesake region under strict regulations, cremants are free to flourish across multiple French territories.

But don't let their affordable prices fool you into thinking they’re inferior – these wines are nothing short of exceptional when it comes to quality and taste. In fact, many top producers have garnered impressive scores from esteemed wine critics worldwide.

Let's talk grapes first though. Unlike champagne which primarily uses Chardonnay, Pinot Noir and Meunier grapes; cremants enjoy a more diverse palette including Chenin Blanc (Loire), Riesling (Alsace), Mauzac (Limoux) among others depending on their region of origin.

We have two fabulous recommendations that are great values:

1) Sylvain Bzikot - Cremant de Bourgogne NV. Priced at a modest $23.99, this sparkling wine is an absolute steal considering its quality and taste.

Sylvain Bzikot hails from a family of winemakers that has been rooted in Puligny-Montrachet since 1940s. Over the years, they've perfected their craft and today produce some of Burgundy's most sought-after wines.

The Cremant de Bourgogne NV embodies all the qualities you'd expect from such a distinguished producer; it's elegant yet full-bodied with complex aromas of ripe apples, toasted brioche and subtle hints of honeycomb. The palate reveals fine bubbles that lead to a crisp finish – making it perfect for any celebration or as an accompaniment to seafood dishes.

Critics are equally impressed with this cremant sparkler; Wine Enthusiast awarded it 90 points while praising its "bright acidity" and "rich apple flavors". It’s no wonder why many consider this bubbly as one of Burgundy's best-kept secrets!

2) François Baur - Crémant d'Alsace Brut Reserve NV priced at just $17.99! This wine comes from one of Alsace’s oldest estates dating back to 1741 which transitioned into biodynamic farming in early 2000s – showcasing their commitment towards preserving nature whilst producing top-quality wines.

This crémant is made predominantly from Pinot Blanc grapes along with small proportions of Chardonnay & Pinot Noir adding depth and complexity to its profile. Expect fresh notes of green apple, pear coupled with creamy undertones resulting in well-rounded mouthfeel balanced by lively acidity.

Wine critics have showered praises on this bubbly; Decanter Magazine awarded it 91 points, noting its "delicate mousse" and "persistent finish". This is a testament to the winery's dedication towards producing high-quality wines that deliver exceptional value.

Both Sylvain Bzikot - Cremant de Bourgogne NV and François Baur - Crémant d'Alsace Brut Reserve NV are outstanding examples of what cremants can offer. They’re not just affordable alternatives to champagne but also quality sparklers in their own right – proving once again that great wine doesn't have to break the bank!

So how do we best enjoy these fantastic bubblies during summer? With food pairings galore! For starters try pairing your favorite crémant with a plate of fresh oysters or grilled prawns, the acidity and bubbles work wonderfully to cleanse your palate. If you're planning a picnic in the park, why not bring along some creamy brie cheese or smoked salmon sandwiches? The rich flavors are beautifully balanced by crémant’s crispness.

So, cremants offer incredible value without sacrificing quality or taste - they truly deserve their place at our tables alongside (or even instead of) champagne this summer season! So next time you reach for that bottle of bubbly remember – there's more than just champagne out there waiting to tickle your tastebuds. Cheers!

Recently I found myself at the end of a long day filled with events where things just didn’t go as planned. Tired yet hungry, my companions and I stumbled upon a little hole-in-the-wall pizza place tucked away in some nondescript corner. From its rustic exterior to its bustling interior echoing with laughter and clinking glasses, it was evident this wasn't your typical pizzeria.

The kitchen was alive even late into the night; chefs danced around each other like seasoned ballet dancers performing on stage while crafting culinary masterpieces out of doughs and toppings. Their energy seeped through every crack in the room creating an atmosphere so vibrant you could almost taste it – reminiscent more than anything else perhaps of Italy itself.

The pizzas were nothing short of magical despite being deceptively simple; fresh ingredients combined harmoniously resulting in flavors both unusual yet familiarly comforting at once. Accompanying these gastronomic delights was wine served straight from barrels without any labels adorning them- unpretentious yet delicious beyond words can describe.

This experience couldn't have been scripted better if one tried - serendipitous is probably how best one would describe it all! It reminded me why we should appreciate such unexpected moments when they come along because they bring us back down to earth reminding us about life's simpler pleasures which are usually overlooked amidst our constant quest for grandeur.

It's these experiences that truly make wine and food special. It’s not about the points or stars, but rather the love poured into every dish prepared and each bottle uncorked. The magic lies in savoring a meal made with passion, enjoying a glass of wine crafted with care, sharing laughter over shared plates – all without any preconceived notions clouding our judgment.

So here's to embracing serendipity! To letting go of expectations and simply relishing what comes our way. After all, life is too short for anything less than extraordinary moments - even if they come from ordinary places.

Cheers to you all! Remember always: Drink what you love because at the end of it all; it isn't about how many points your wine has or how many stars your restaurant boasts but rather about those pure unscripted moments filled with joyous spontaneity which makes everything taste just so much better.

Nestled within the southern region of Rhône Valley, France lies Châteauneuf-du-Pape - translated as "the Pope's new castle". The area earned its moniker during the 14th century when it served as a summer residence for Popes who sought refuge from political turmoil in Rome.

The terroir here is unique; large pebbles known locally as 'galets' cover much of vineyards absorbing heat during daytime and releasing it at night which aids grape ripening process. Additionally, Mistral winds blow away any cloud cover ensuring ample sunshine throughout growing season.

Unlike other regions where one or two varieties dominate, up to thirteen different types are permitted under AOC regulations but Grenache Noir typically forms backbone due to its ability withstand harsh conditions while still delivering high-quality fruit. Other key varietals include Syrah offering structure and spice notes; Mourvèdre contributing tannins and dark fruit flavors; Cinsault providing softness along with floral aromas.

Châteauneuf-du-Pape reds are renowned for their robust character and complex flavor profiles. Expect a symphony of ripe black fruit flavors like cherry and plum, intermingled with earthy undertones, hints of spice such as white pepper or clove, often accompanied by herbal notes reminiscent garrigue (wild herbs native to region).

These wines have impressive aging potential; while they can be enjoyed young when fruit characteristics are more pronounced, over time they develop secondary aromas including leather or truffle which add complexity. A well-aged Châteauneuf-du-Pape is truly an unforgettable experience.

Given its full-bodied nature and rich flavors profile it pairs wonderfully with hearty dishes - think roasted meats (lamb in particular), game birds or beef stews. For vegetarians mushroom-based dishes work beautifully too due the wine's earthy elements.

The history of Châteauneuf-du-Pape is not just about popes and castles but also about generations winemakers who've worked tirelessly to create some world’s most respected wines under challenging conditions. It's a testament to human ingenuity coupled with respect for nature resulting into liquid poetry that continues enchant connoisseurs worldwide.

Here are three staff favorites:

Chateau Beaucastel - Coudoulet de Beaucastel Cotes du Rhone 2020:

Chateau Beaucastel is a prestigious winery located in Châteauneuf-du-Pape, in the southern Rhône Valley of France. The estate has been owned by the Perrin family since 1909, and today is managed by the fifth generation of Perrins. The winemaker, Marc Perrin, follows a traditional approach to winemaking, emphasizing organic farming and minimal intervention in the cellar.

The Coudoulet de Beaucastel Cotes du Rhone 2020 is an affordable yet high-quality wine from this esteemed producer. This vintage displays a vibrant ruby color with purple hues. On the nose, it presents an intense bouquet of red and black fruits such as cherries and blackberries, along with spicy notes of pepper and licorice.

The structure is well-balanced with fine tannins that give way to a medium-to-full body. The palate echoes the nose with its fruity flavors complemented by earthy undertones and hints of garrigue - characteristic for wines from this region.

This wine has received praise from critics like Robert Parker's Wine Advocate which awarded it 91 points out of 100 in their review. No significant awards have been noted for this specific vintage yet but Chateau Beaucastel has a long history of accolades attesting to its consistent quality over time.

Domaine La Consonniere - Chateauneuf-du-Pape 2019:

Domaine La Consonniere is situated in the heartland of Châteauneuf-du-Pape appellation in Southern Rhône Valley. It's owned by Bernard Coste who also serves as its dedicated winemaker following family traditions rooted back to early last century when his ancestors first established vineyards here.

The Domaine La Consonniere Chateauneuf-du-Pape 2019 boasts an intense garnet color that gives away its concentration even before you take your first sip. The nose reveals rich aromas of ripe red fruits like raspberries and strawberries combined with warm spices such as cinnamon and cloves.

Its structure exhibits good acidity and firm tannins, resulting in a full-bodied wine. The palate mirrors the nose with an addition of complex notes of leather and tobacco that provide depth to this layered wine.

Olivier Hillaire - Chateauneuf du Pape Classique 2011:

Olivier Hillaire is a small-scale winemaker based in Châteauneuf-du-Pape who started his own domaine in 2006 after selling his share from the family estate, Domaine des Relagnes. His meticulous attention to detail both in vineyard management and winemaking has quickly earned him recognition among Rhône enthusiasts.

The Olivier Hillaire Chateauneuf du Pape Classique 2011 displays a deep ruby color with slight brick tones indicating its age. The nose opens up with opulent aromas of blackcurrant, plum jam intermingled with hints of truffle, smoke, and sweet spices.

Its structure is characterized by matured tannins that have softened over time leading to a full-bodied yet velvety texture on the palate. The taste reveals more dark fruit flavors combined with savory notes such as mushroom and cured meat adding complexity to this well-aged wine.

This particular vintage was highly praised by critics scoring an impressive 94 points from Robert Parker's Wine Advocate while also being awarded Silver at the Decanter World Wine Awards.

Wine pricing at restaurants is a hot topic of late but has many complexities. Let's dig into it and better understand the issues and some potential solutions. 

Let's remember the immense challenges the restaurant industry has faced in recent years, particularly the devastating impact of the pandemic. The industry is still grappling with the aftermath, including the closure of many beloved establishments, the departure of skilled professionals, ongoing supply chain issues, and the burden of inflation. Rising costs are a universal struggle, and simply raising prices is not enough. 

At CorkRules, we recently conducted a study to gain insights into the restaurant and wine landscape from patrons' perspectives. We discovered a significant tension between perceived value, service quality, and rising costs, with 72% of respondents expressing that the value they receive at restaurants is worse than pre-pandemic. Our research extends beyond the price of a bottle, but it's a crucial aspect to consider. 

Let's jump into better understanding the issues on both sides:

How alcohol sustains restaurants:

For most full–service restaurants, alcohol accounts for ~25% of revenues, and for higher-end restaurants, it could be as high as 50%. Think Las Vegas. The gross profit on alcohol can range from 70% to 80%. This helps restaurants fund other costs related to their overall product (food margins, overhead, labor, rent, utilities, etc.).

How are bottles of wine priced?

Restaurants typically price wine purchased from distributors between 2 and 4 times its cost. Other considerations include the winemaker's reputation, quality, scarcity (how hard it is to find), and vintage (older usually increases the price). 

Wines by the glass (BTG) usually have a higher markup (4-5x) as the restaurant is taking the risk of waste. Wine goes bad, and the restaurant may have to eat the cost of offering one customer a glass. With the invention of a Coravin (a wine preservation system), you are starting to see more expensive wine offered by the glass. The wine BTG programs have a great opportunity to make more wines accessible to patrons, but I digress. 

In our research, nowhere do we see patrons unwilling to pay a wine markup. Let's explore issues from the patron's point of view. 

Decisions about buying a bottle of wine:

Yes, price is a big part of the decision process, but most people don't appreciate the social aspect of picking a bottle for a boss, friend, or spouse. This is why wine scores are so popular; they take people off the hook for selecting. People are very nervous about picking the wrong wine, not to mention overpaying. 

Price is a top decision when choosing a bottle of wine:

Yes, our research says price is 5X likely to influence your decision compared to other factors. This is because we all have a number in mind when we walk into a place. Is it a special occasion? Is it date night? We tend to contextualize our expectations and the price we are willing to pay. We see from our usage data that people drink more expensive wines on Saturdays vs Mondays. Duh, logical. 

Inconsistency of wine prices:

Our data suggests that wine pricing is all over the place. We see the same wines priced differently from restaurant to restaurant. For instance, a bottle of Chardonnay that costs $20 at one establishment could be priced at $40 at another. This variation can range from 2-3% to 200-300%. Yes, it's wild. This leads consumers to distrust restaurants and feel they are being exploited. 

The dreaded markup of wine: 

There is inconsistency around the price of a bottle of wine relative to the fair markups and retail pricing. A 'markup' is the difference between the cost of a product and its selling price. All consumers expect to pay a premium for ordering wine at a restaurant, but they are seeing significant inconsistencies (2-9x markups) and are, as such, skeptical about trusting the wine list price. 

#1 wine app/technology:

 It hurts me to say this, but Google is the number one wine app people use to check the price or reviews of a wine. In talking to many somms/beverage directors, they hate that the consumers are doing this. I'm sure car sellers feel this way, too, or banks selling mortgages, but the reality is that we live in a digital world, and transparency is an expectation we all have. I hope our industry can embrace technology and create a win-win.

Ordering wine is complex: 

Wine lists are always different. Restaurants all have different formats for presenting their lists: how they write the wine names, how they organize the list by region, varietal, price, the number of bottles they have, and finally, all the diverse choices they have. Many restaurants look to differentiate themselves, often with wines most of us are not familiar with, but to most consumers, it's daunting and overwhelming. 

Wine knowledge is lacking:

If we are honest, learning about wine is a lifelong journey, and most of us aren't that invested, but it feels like we need to pick a wine at our favorite restaurant. Being handed a list and asked to make a selection in the first 10 minutes is intimidating. Trying to choose a wine that works for everyone is not easy. I eat meat, and my wife eats fish. How do I pick a wine that works for both of us? I know, ask the somm…

Talking to the somm/server about wine: 

Somms have a bad rap as being stuffy, arrogant, and can be intimidating. However, they play a crucial role in the wine pricing process. They are responsible for curating the wine list, ensuring a diverse selection, and providing recommendations based on the menu and guest preferences. Yet, consumers are afraid to ask questions and look bad in front of their guest(s), so they tend to order what they know – Chardonnay or Cabernet. Ugh. 

Becoming a certified sommelier requires significant passion, time, and personal expense. It can take 2-5 years to become a certified professional from the Court of Master Sommeliers (CMS). Numerous programs offer various certifications and diplomas. This program includes innumerable exams of both theory and service. It can cost thousands of dollars. This is a real commitment to their craft. 

Wine knowledge at restaurants:

Sadly, 38% of consumers suggest that wine knowledge is not where it was before COVID-19. This is easily explained by the loss of many talented professionals who left the business due to COVID-19. Professionals new to the industry are not getting the training to service their clients and sell more wine. 

So, where do we go from here? 

Cristie Norman, a highly acclaimed sommelier, said it best: " It starts with respect." We need to recognize that both sides have a point. 

First, we must support our restaurants, eat out more, and order wine! 42% of our respondents eat out more than 5+ times a month and 64% order wine regularly. Let's keep it up. 

Second, patrons want confidence in ordering, and this starts with transparency and open communications. Technology can help patrons connect the dots and help restaurants enhance the overall experience. 

Third, let's keep the dialogue going about this complex topic. We all agree that we want our restaurants to succeed and provide unforgettable memory-making experiences. 

We appreciate the continued dialogue on this critical topic. 

Memorial Day weekend signals the official kick-off to summer, and what better way to celebrate than a backyard barbecue with friends and family? But for the wine lovers out there, the usual pairing of burgers and beer can feel a little, well, uninspired.

Fear not, fellow geeks! Let's ditch the predictable and dive into three exciting wine options that will have you sipping and savoring alongside the sizzling BBQ.

1. The Smoky Sangiovese for the Grill Master:

Sangiovese, the backbone of Chianti Classico, is a fantastic choice for the grill. It offers bright acidity to cut through rich meats and smoky flavors that complement the char from the grill. Look for bottles from regions like Montalcino (Brunello di Montalcino) or Montepulciano (Vino Nobile di Montepulciano) for a touch more structure and depth. Feeling adventurous? Explore a smoky Sangiovese from lesser-known regions in Tuscany like Maremma or Colli Senesi for a truly unique pairing.

Castello di Volpaia - Chianti Classico 2021 - $23.99

Castello di Volpaia is located in an 11th century village that bears the same name. It sits on a hilltop just north of the town of Radda in Chianti, 2,024 feet above sea level, in the heart of the Chianti Classico region. One of the most historical wineries of the region, Volpaia is owned by the Mascheroni-Stianti family and benefits from some of the highest altitude southern exposure vineyards of the area, delivering certified organic Sangiovese-based wines of finesse and elegance with a terroir approach.

Wine Spectator: 92 Points

A racy version, this boasts black cherry, blueberry, violet and iron flavors. A firm line of tannins works in concert with the acidity, while flashes of Mediterranean scrub peek through. Mouthwatering finish. Sangiovese and Merlot. Drink now through 2032.

Vinous: 92 Points

The 2021 Chianti Classico is an absolute joy. Fragrant, silky and super-expressive, the 2021 captures all the finesse of Radda. Crushed red berry fruit, rose petal, orange peel and mint are all beautifully delineated in a vibrant, mid-weight Chianti Classico that has so much to offer. This is a fine showing. - Antonio Galloni

2. The Gamay Gems for the Lighter Fare:

Don't relegate Gamay to Beaujolais Nouveau! This versatile grape thrives in cool climates, producing wines with vibrant acidity and juicy red fruit notes. Cru Beaujolais wines like Fleurie or Morgon offer a delightful complexity, while Gamay from other regions like the Loire Valley in France or even New York State can be surprisingly delicious with lighter grilled fare like chicken or veggie burgers.

Michel Lafarge - Bourgogne Rouge Passetoutgrain L'Exception 2020 - $36.99

Size: 1.00 ha (2.47 ac) / Variety: 50% Pinot Noir, 50% Gamay / Vine Age: Planted in 1926 / Terroir: Clay limestone soil / Viticulture: Certified organic (Ecocert) and biodynamic (Demeter) / Vinification: 100% de-stemmed, lightly crushed, pneumatic press, indigenous yeast fermentation. Aged for 15-18 months in barrel, unfiltered.

Decanter: 93 Points

A deeply lovely fruit character, with plenty of forward red berry fruit nicely dressed with floral notes and a silky, fine texture which is set off by a lively and refreshing acidity. A perennial favourite and exceptional indeed. This is produced from a blend of half Pinot Noir and half Gamay, both from 95-year-old biodynamically worked vines. The grapes are destemmed and fermented on native yeasts prior to ageing over two winters in cask.  Drinking 2022 -2030 —  Charles Curtis MW

Wine Advocate

The 2020 Bourgogne Passetoutgrain l'Exception bursts with aromas of sweet red berries, petals and orange rind. Medium-bodied, bright and lively, with powdery tannins and a tightly knit core, don't underestimate this bottling: it will really reward some patience, and especially so this year. Drinking 2023 - 2040— William Kelley 

3. The Sparkling Extravaganza for Pure Fun:

Let's not forget the fun factor! Sparkling wines are fantastic BBQ companions, offering a refreshing palate cleanse between bites and a festive air to the occasion. Explore beyond the usual Prosecco and delve into grower Champagnes for a truly celebratory experience. For something different, try a Lambrusco from Emilia-Romagna in Italy. These slightly sweet, fizzy reds are perfect with grilled sausages or spicy dishes.

Saetti - Rosso Dell Emilia Viola Lambrusco 2022 - $23.99

Luciano Saetti makes stunning, evocative Lambrusco just outside of Modena. He is of a generation that decided to return to traditional methods and eschew modern practices that contributed to Lambrusco's poor reputation. The 2.8 hectares of vines he works were planted by his family in 1964. Prior to his taking over, they sold off most of their fruit to the local coop.

Luciano, however, thought that they could do better and so after a successful first career as an egg distributor in Modena, he founded Vigneto Saetti in 1998. He saw the value in the family’s old vines of a particular local strain of the Lambrusco grape called Salamino di Santa Croce. It’s thick-skinned, tight-bunched, darker-colored and higher in natural acidity than some other more common varieties of Lambrusco.

Bonus Tip: Consider the weather! If it's a scorcher, opt for lighter-bodied wines like Gamay or chilled reds like Sangiovese. For cooler evenings, a bolder Zinfandel or a GSM blend (Grenache, Syrah, Mourvèdre) could be delightful.

So, this Memorial Day weekend, ditch the ordinary and embrace the extraordinary. With these exciting wine options, your BBQ will be a celebration for the taste buds as well as a toast to good times with loved ones.

Kate was hosting an important client for dinner at a popular high-end dining establishment when she was asked to order wine for the group right away. No pressure. As she perused through the extensive 500-bottle list in search of a reasonably priced option that would suit everyone's tastes, she turned to her trusty CorkRules app for assistance. With limited choices under $200, Kate finally settled on what seemed like a great deal - a Burgundy recommended by the app. Yes burgundy under $200.

However, things took an unexpected turn when the sommelier arrived with news that their chosen bottle was unavailable. Instead of offering similar options within their budget range, he presented them with two significantly more expensive alternatives – 5X higher than her original choice. This put Kate in an uncomfortable position not only because it exceeded her price point but also because these wines may not have been suitable accompaniments to their meal. While Kate managed to negotiate with the sommelier and get him to honor her initial selection's price point eventually, this experience left her questioning his credibility and that of the restaurant itself.

It is all too common for customers to encounter misleading or outdated wine lists and sommeliers who prioritize pushing high-priced bottles over providing genuine guidance.

To avoid falling prey to such tactics while dining out:

- Do your research beforehand by checking online menus or using apps like CorkRules. - Don't hesitate to ask questions about prices or recommendations from your server.

- Be confident in your choices and don't feel pressured into buying something outside your budget.

At its core, dining out should be an enjoyable experience without any added stress or tension. By being informed and assertive, you can avoid the wine list hustle and have a more pleasant time at your next restaurant visit. Let's continue to trust but verify and hope for more transparency in the industry. After all, ordering wine should enhance our dining experience, not leave us feeling taken advantage of. #orderwithconfience

As the sun shines brighter and the days grow longer, our palates yearn for refreshing beverages that embody the essence of summer. For those new to the world of wine, choosing between cider, orange wine, and rosé can be a delightful journey. Each offers unique flavors and experiences perfect for warm weather sipping. In this article, we’ll explore three standout choices: Wolffer Dry Cider No. 139, Cune Viña Rosado 2023, and Spiritus Terrae Malvasia Orange 2021.

 Wolffer Dry Cider No. 139 - $9.99

Wölffer Estate Vineyard is located in Sagaponack on Long Island's South Fork in New York. Founded by Christian Wölffer in 1988, it has grown into a premier winery known for its elegant wines and ciders. Roman Roth, their esteemed winemaker since inception, brings a European touch with his German roots.

Tasting Notes

Wolffer Dry Cider No. 139 boasts a pale golden hue with effervescent bubbles that dance in your glass. On the nose, expect vibrant aromas of green apple skin mingled with hints of citrus zest and floral undertones. The palate is crisp and refreshing with flavors of tart apple balanced by subtle notes of pear and lemon peel.

Food Pairings

This cider pairs beautifully with light summer fare such as grilled shrimp skewers, fresh salads with citrus vinaigrette, or even a classic Margherita pizza.

While specific scores may vary annually, Wolffer Dry Cider consistently garners praise for its balance and drinkability—often scoring above 90 points from various critics who appreciate its refined structure.

Cune Viña Rosado 2023 - $8.99

Compañía Vinícola del Norte de España (CUNE) was founded in Haro within Spain’s Rioja region back in 1879 by two brothers Eusebio and Raimundo Real de Asúa y Ugartechea.Their dedication over generations has made them one among Rioja’s most respected producers under head winemaker María Larrea today.

Tasting Notes

The Viña Rosado presents itself elegantly pinkish-hued offering delicate strawberry aromas intertwined subtly alongside rose petals & ripe watermelon nuances upon swirling your glass invitingly so! Upon tasting experience fresh red berry fruitiness well-balanced acidity delivering long satisfying finish leaving you craving more!

Food Pairings

Ideal companion versatile dishes think charcuterie boards comprising prosciutto melon figs soft cheeses alike; alternatively try pairing seafood paella roasted chicken Mediterranean herbs olives feta cheese ensemble surely impress guests effortlessly so!

Consistently high-rated vintage after vintage receiving accolades notable publications including Wine Spectator Robert Parker frequently bestowing scores ranging mid-to-high nineties highlighting exceptional quality value proposition making must-try enthusiasts everywhere!

Spiritus Terrae Terre Di Chieti Malvasia Orange 2021 - $16.99

Spiritus Terrae is a boutique winery dedicated to producing organic and natural wines that express the true essence of their terroir. Located in the picturesque region of Abruzzo, Italy, Spiritus Terrae prides itself on its commitment to sustainability and minimal intervention winemaking practices. The winery focuses on indigenous grape varieties, allowing them to shine through with authentic character and purity.

The driving force behind Spiritus Terrae is Elena Lorenzo and José Manuel. Both bring a wealth of experience and passion for viticulture and enology. Their philosophy revolves around respecting nature's rhythms, using biodynamic farming methods, and ensuring that each bottle captures the spirit of the land from which it comes.

Tasting Notes

Spiritus Terrae Terre Di Chieti Malvasia Orange 2021 is an intriguing wine that showcases the complexity achievable through skin-contact fermentation. This orange wine presents a striking amber hue with golden highlights.

On the nose, expect an aromatic bouquet brimming with notes of dried apricots, orange peel, white flowers, honeycomb, and subtle hints of almond. These complex aromas are complemented by earthy undertones reminiscent of wet stones and herbal nuances.

The palate reveals layers of flavor starting with ripe stone fruits such as peach and nectarine followed by citrus zest. There’s a pleasant tannic grip from extended skin contact balanced beautifully by bright acidity which adds freshness to this medium-bodied wine. The finish is long-lasting with lingering flavors of chamomile tea and a touch of salinity.

Food Pairings

This versatile orange wine pairs exceptionally well with diverse culinary delights:

Cheese Boards: Soft cheeses like Brie or Camembert as well as aged hard cheeses.

Seafood Dishes: Grilled octopus or seared scallops.

Vegetarian Fare: Roasted root vegetables or Mediterranean-style dishes featuring eggplant or zucchini.

Poultry: Herb-roasted chicken or turkey breast accompanied by savory sides.

Wine Enthusiast: Often rates this unique expression between 90-93 points highlighting its innovative approach within traditional frameworks while maintaining high-quality standards consistently across vintages noted particularly vibrant profile harmonious balance overall appeal discerning palates alike!

Thank you Grape The Wine Company for the great selection of wines. 

Why Bordeaux Blanc Often Stays Under the Radar

Several factors contribute to Bordeaux Blanc’s relatively low profile:

1. Focus on Red Wines: Bordeaux’s reputation has been built on its red wines. The dominance of Merlot and Cabernet Sauvignon in the region overshadows the white varieties.

2. Limited Production: Compared to red Bordeaux, the production of Bordeaux Blanc is much smaller, with only a fraction of the vineyards dedicated to white varieties.

3. Consumer Awareness: Many wine consumers are less familiar with Bordeaux Blanc, often gravitating towards better-known white wine regions like Burgundy, Loire, or even New Zealand for Sauvignon Blanc.

4. Market Positioning: Bordeaux Blancs are often positioned as less prestigious or desirable compared to their red counterparts, making them less sought after in international markets.

Despite these factors, Bordeaux Blanc wines are adored by those in the know for their quality and aging potential, offering remarkable value for those willing to explore beyond the more famous Bordeaux reds.

Several châteaux in Bordeaux have built a reputation for producing outstanding white wines. Here are some of the top producers:

1. Château Haut-Brion Blanc: One of the most prestigious and rare Bordeaux Blancs, Haut-Brion Blanc, is a highly sought-after wine known for its complexity and ability to age for decades.

2. Château La Mission Haut-Brion Blanc: Another top-tier producer, known for its rich, full-bodied whites that balance power with finesse.

3. Château Smith Haut Lafitte: This estate is renowned for producing vibrant, well-structured whites that showcase the purity of the fruit and the terroir.

4. Château Pape Clément Blanc: Known for its opulent and aromatic style, Pape Clément Blanc is a wine that offers immediate pleasure but can also reward aging.

5. Château Carbonnieux Blanc: A historical estate that produces one of the most reliable and accessible Bordeaux Blancs, offering exceptional value and consistent quality.

Let’s deep dive into Château Carbonnieux Blanc:

Château Carbonnieux, located in the Pessac-Léognan appellation, is one of the oldest estates in Bordeaux, with a history dating back to the 13th century. The estate has been under the ownership of the Perrin family since 1956, who have been instrumental in modernizing the vineyard and winery while preserving its rich heritage.

Eric Perrin, a member of the Perrin family, is the current steward of Château Carbonnieux. His winemaking philosophy is rooted in respect for the terroir, with a focus on producing wines that are both expressive of their origin and capable of aging gracefully. The estate employs sustainable viticulture practices, and the winemaking process is a careful balance of tradition and innovation.

Château Carbonnieux Blanc is a blend primarily of Sauvignon Blanc and Sémillon, with a small percentage of Muscadelle. The wine is fermented in oak barrels, a process that adds complexity and structure, while still preserving the fresh, vibrant character of the fruit. The wine typically sees around 10-12 months of aging on the lees, which contributes to its creamy texture and depth of flavor.

Tasting Notes:

Appearance: Pale yellow with greenish hues, indicating its freshness and youth.

Nose: Aromas of citrus, green apple, and pear dominate, with underlying notes of white flowers, honey, and a subtle hint of oak.

Palate: Crisp and lively on the palate, with flavors of lemon, lime, and grapefruit complemented by a touch of minerality and a creamy mouthfeel from the lees aging. The finish is long, clean, and slightly nutty, with a lingering impression of freshness.

Wine Spectator: 92 points - “A beautifully balanced Bordeaux Blanc, with a bright acidity that cuts through the rich texture, offering flavors of citrus and stone fruit with a refined mineral backbone.”

Robert Parker’s Wine Advocate: 91 points - “The 2020 Carbonnieux Blanc is a textbook example of the appellation, with its vivid fruit, floral notes, and a seamless integration of oak.”

James Suckling: 93 points - “This is a precise and focused white, with beautiful purity of fruit. The finish is vibrant and zesty, making it an excellent wine for aging.”

Potential Food Pairings:

Château Carbonnieux Blanc is a versatile wine that pairs well with a variety of dishes:

Seafood: The wine's crisp acidity and citrus notes make it a perfect match for oysters, scallops, or a delicate fish like sole or halibut.

Poultry: Roast chicken or turkey with herbs and lemon will complement the wine's fresh flavors and creamy texture.

Cheese: Aged goat cheese or Comté are excellent pairings, as the wine's acidity balances the richness of the cheese.

Vegetarian: A salad with citrus vinaigrette or a vegetable risotto would pair beautifully, highlighting the wine's fresh and vibrant character.

Bordeaux Blanc wines like Château Carbonnieux Blanc offer wine enthusiasts an opportunity to explore a different side of Bordeaux. These wines, with their combination of freshness, complexity, and aging potential, deserve more attention. For those looking to expand their palate and discover an underappreciated gem, Bordeaux Blanc is a rewarding choice. Whether you’re enjoying a glass with seafood or simply sipping it on a warm evening, these wines showcase the elegance and versatility of Bordeaux’s white varieties.

So, what is millésime and what does it mean? It’s actually not as complicated as it might seem, millésime is simply the French word for vintage and often used on the label for a champagne coming from one single year. Champagne is of course made in the region with the same name, located in northern France. In contrast with most other wine regions around the world, champagne is often a wine blended from many different vintages. This is an old tradition based on the conditions prevalent many years ago when the climate here was very cool. The cold and wet weather made the harvest risky and many years a part of the crop was lost to frost or rot. Depending on the amount of summer sun, grapes would also taste very different year to year.

This made a big impact on the wine, so the winemakers came up with a solution. They started keeping a reserve of wine in the cellar by saving a small part of the wine from each year. That meant they could use the reserve wine to get a bigger volume in tough years, but also provide a consistent flavor in their wine year from year by mixing cool and less cool vintages together. This style of wine with different vintages is called non-vintage and is the most common one on the market today.

The climate is still quite cool in the area today. However, some years are better than others giving the winemakers a chance to produce a style of wine that will highlight the characteristics of that specific vintage. This is when the millésime style is rightfully made, and many producers actually choose not to make their vintage label every year, only in the best ones. Besides the single vintage, a millésime wine also has to age in the cellar for longer, giving it more complexity. For a non-vintage wine, the minimum is 15 months, but for a vintage it’s 36 months. A few vintages are universally accepted as outstanding, like the 1996 and 2002 vintage, both rather difficult to find today. However, 2008 and 2012 are both considered great as well and a lot easier to acquire for the upcoming celebrations. Don’t miss the chance to cheers in style this year.

Check these great choices from Grape The Wine Company:

A Bergere - Champagne Millesime Extra Brut 2012- $74.99

Louis Roederer - Brut Millesime 2015 - $99.99

Stephane Coquillette - Brut Millesime 2018 - $74.99

The black grape Syrah comes from the French Rhône valley and it’s still very much planted there. Here, it’s the only variety used in Hermitage and Cornas, and also used in blends with other local grapes in areas like Châteauneuf-du-Pape and Côtes du Rhône to mention a few. The grape name won’t appear on the label though since in France, and in Europe in general, the origin is of more importance than the grape variety.

As France is writing the wine region instead of the grape on the label, countries outside of Europe favors writing the grape variety over the region. Due to this, the term Shiraz is commonly seen on wine labels as it’s almost exclusively produced outside of Europe. The origin of the name Shiraz, instead of the French Syrah, is said to be Australian. When wine production here advanced, Syrah vines were sent from France to be planted, however the mistake of writing Scyras instead of Syrah was made and eventually that transformed to the Shiraz we know today. It’s in Australia Shiraz has made a name for itself, just like with Syrah in Rhône. The most premium area for Shiraz would be the Australian Barossa Valley, an area known by many today.

Even though the names are different it is still the same grape variety. They are made in different styles though, where Syrah often tends to be more austere with flavor of dark berries, black pepper, licorice and leather. A Shiraz wine on the contrary would be described as a more full-bodied style with riper fruit and berries, and often a higher alcohol due to the warmer climate the grapes grow in. Today, winemakers around the world choose to label their wine either as Syrah or Shiraz depending of the style they make and the image they want to convey. In either case it’s a fantastic grape with different expressions, which will be your favorite?

Sur lie translates from French to “on the lees”, lees being the left over yeast cells that fall to the bottom of the fermentation vessel after the alcoholic fermentation of the wine is finished. During fermentation the yeast helps turn the sugar in the grape must into alcohol, and when there is no more sugar for the yeast to convert it will die and fall to the bottom of the tank or barrel. When sur lie is written on a wine label that means the wine has been left to age together with the lees long after fermentation. This will start a reaction where the lees provide the wine with a bigger body and a creamier texture, as well as elegant aromas of bread. This reaction usually takes place after about six months, but the wine could age for longer if desired by the winemaker. Before bottling the wine, you filter it to separate the lees and get a beautiful, clear wine. This method is usually used for less aromatic grape varieties that might profit from the added complexity that the lees ageing provides.

The term sur lie is mostly associated with white wines from western Loire, France, mainly from the region Muscadet Sèvre-et-Maine AOC. The grape, like the region, is called Muscadet and is a fresh but rather neutral grape variety on its own. However, the method is used in other parts of the world as well. In Spain it’s called sobre lías, and it’s also a common method to use for high quality sparkling wines, even though you will not find the term written on the label in that case.

When buying and enjoying a sur lie bottle of wine you will get an elegant white wine with citrus and apple flavor, a medium body and a bread like finish. Perfect for elegant white fish courses, or raw oysters like the Loire locals prefers to pair it with.

This white grape variety is called Pinot Gris in its home country, France. Gris means gray in French and it refers to the unusual color of the grape skins. The color can differ from grey, slightly purple or even orange or pink. For white grape varieties these colors are quite uncommon. Due to this it is sometimes used for blush wine, light rosé styled wine that is. The name is similar to the black grape Pinot Noir, and Pinot Gris is actually naturally mutated from this variety hundreds of years ago.

The same grape is also grown in Italy under the name Pinot Grigio. They grape may have originated in France, but it’s here in Italy where the most acres are planted to the grape. Even though it’s the same variety, the styles made are worlds apart. The French style, made in the wine region Alsace, can be full-bodied with intense aromas of peach and honey even though the wines are not sweet. The colored grape skin can also give these wines a deeper golden color. The Italian style finds its home in the Alps in the northern part of the country. The cool climate here provides fresh and light styles of wine, with aromas of green apple and lime often meant for early consumption.

Today the grape can be found in other countries like the USA and New Zealand where the chosen name of the grape stated on the label tends to link back to the style made either in France or Italy. Both styles can be great and it depends on the occasion which one that should be opened. The richer style made in Alsace is perfect to flavorful food where the elegant Pinot Grigio is best as is or to raw fish or seafood. Which is your favorite?

According to popular belief, Chablis is the name of a French grape variety. However, it is not. Chablis is actually a wine region part of Burgundy, in northern France. The climate here is very cool and lately very challenging with spring frost killing the vine buds, or hail crushing the grapes before mature in summer time. The grape grown is always Chardonnay giving sleek wines with a high acidity and aromas of green apple, lemon and chalk. Compared to a lot of other Chardonnay wines, Chablis does not have aromas from oak ageing. Some wines are aged in French oak, but if so, the barrels used will be too old to inflict any flavor. Instead, the body of the wine will get a little bit rounder. Comparing to some Chardonnay with an oily texture and flavor of butter and vanilla, this is far off. Due to this, many who claims not to like Chardonnay will drink Chablis on a regular basis.

Chablis has four quality levels depending on where in the region the grapes are grown; Petit Chablis, Chablis, Premier Cru and Grand Cru. Looking to volume, Chablis will be the dominant one. The vineyards are split into the different classifications depending on soil type, exposure to sun and other environmental factors. The Grand Cru vineyards will receive the most sun giving them a bit more ripe fruit aromas and higher concentration. Petit Chablis is not grown on the chalky soil typical to the region, making the style lighter and with less mineral notes.

The setbacks the region has faced in the last couple of years due to the northern climate have been dire. The late spring frost, summer hail and early autumn rain have all had a part in ruining the crop, giving the producers less grapes than what would be possible almost every year in the last eight years. This means that prices are on the rise, so if you like Chablis, now would be the time to invest!

As the proprietor of Domaine Ponsot, one of Burgundy's most prestigious estates, Ponsot's journey began when he discovered counterfeit bottles of his family's wine at an auction – including vintages that had never been produced. What followed was an exhaustive investigation that would span continents, involve federal authorities, and ultimately lead to the first criminal prosecution for wine fraud in US history.

While many know this story from the documentary "Sour Grapes," Ponsot's firsthand account offers fascinating new details and important corrections to the film's narrative. His motivation transcends mere business interests; it's a deeply personal crusade to protect not just his family's legacy, but the integrity of Burgundy's winemaking heritage and France's cultural patrimony.

The book excels in depicting the methodical detective work required to expose sophisticated wine fraud. Ponsot's expertise as a winemaker proves crucial in spotting telltale signs of counterfeiting, from impossible vintages to subtle inconsistencies in label design and glass manufacturing. His persistence in the face of initial skepticism from auction houses and collectors highlights how deeply embedded fake wines had become in the fine wine market.

The stakes of wine fraud remain alarmingly high today. Experts estimate that counterfeit wines represent anywhere from 20% to 50% of the secondary market for rare vintages, potentially accounting for billions in fraudulent sales annually. And while Kurniawan's conviction marked a watershed moment in combating wine fraud, the story didn't end there. Since his release and return to Asia, rumors have swirled about his continued connections to the wine world – a sobering reminder that the vulnerabilities exposed by his case continue to plague the industry. The fight against sophisticated wine counterfeiters remains as urgent as ever.

Ponsot's narrative skill brings the investigation to life with cinematic flair. From clandestine meetings with FBI agents to the dramatic auction room confrontation that helped build the case against Kurniawan, each chapter ratchets up the tension. The technical details of winemaking and authentication are explained clearly enough for general readers while satisfying even the most knowledgeable oenophiles.

What elevates this book beyond a simple true-crime narrative is Ponsot's passionate defense of wine as more than just a luxury commodity. His writing conveys the deep cultural significance of Burgundy's winemaking traditions and the moral imperative to protect them. The righteous anger that fuels his investigation is balanced by moments of humor and an insider's perspective on the sometimes absurd world of ultra-premium wine collecting.

"FBI: Fake Bottle Investigation" is essential reading for wine enthusiasts, but it's equally compelling for anyone who enjoys tales of justice served. Ponsot has crafted a fascinating exposé of high-stakes fraud and a love letter to the authentic winemaking traditions he has spent his life defending. Hollywood would be wise to option this story – it has all the ingredients of a classic thriller, made all the more remarkable by being true.

In an era where authenticity seems increasingly rare, Ponsot's unwavering commitment to truth and tradition is refreshing. This book isn't just about wine fraud; it's about standing up for what's right, regardless of the personal cost. For anyone interested in wine, true crime, or simply a well-told story of principle triumphing over greed, "FBI: Fake Bottle Investigation" is a must-read.

FBI – Fake Bottles Investigation, is available in English!
Self-published by Laurent Ponsot, it is for sale for 22 euros.

If you would like to have your copy, please contact at FBIbyLP@gmail.com or you can find the French version here at Barnes and Nobles. 
 

Classico is a wine term in Italy seen on a few wine labels and it indicates that the wine’s from the historic center of the region, the heart. Using Chianti and Chianti Classico and their Sangiovese-based red wines as an example, Chianti is a rather large wine district within the Tuscany region. Chianti Classico is located withing Chianti as the central part and the one that originally existed. Back then this smaller region was actually called Chianti, but as the region grew the quality of the wine plummeted and the well-known characteristics of these red wines were watered down. The reputation took a hit and sales diminished. Eventually this led to the creation of Chianti Classico, which would be drawn from the original Chianti borders to recover the typicity of these wines. Today the quality of both Chianti and Chianti Classico have risen a lot due to modern techniques and knowledge about pruning, planting and temperature control in the winery.

This development has not been historically exclusive to Chianti, leading to the creation of more than one Classico district. In general, the Classico wines tend to be slightly better as these regions are smaller and have stricter rules regarding plantings and winemaking. If not better, at least more traditional and typical of the region.

The most well-known Classico regions, apart from Chianti, would be Valpolicella Classico making red wine from Corvina, Rondinella and Molinara, also known as the grapes for Amarone. Valpolicella Classico is located within Valpolicella in the region Veneto, also home to two lesser known Classico regions: Bardolino Classico and Soave Classico. Bardolino Classico is located to the west of Valpolicella and produced from the same grapes, while Soave Classico, in contrast to the rest, makes white wine from the local Garganega. All great wines and certainly part of the Italian wine history.

Xinomavro is an interesting grape. The name translates to “sour black”, and it’s quite telling as the wine can have deep color and high acidity. It makes medium-bodied red wine with a marked astringency, red and black fruit aroma and can develop forest like notes, just like how the grape Nebbiolo would be described. In general, the Nebbiolo wines are less full-bodied though, as the climate where they’re grown is slightly cooler. Nebbiolo is most famous from the Barolo region in northern Italy, and many are looking to find styles similar to it today, paving the way for grapes like Xinomavro.

Xinomavro is mainly planted in northern Greece with the region Naoussa making the best examples today. It can be planted elsewhere as well, and even some vineyards in other countries can be found nowadays. Some choose to blend the variety with softer grapes like Merlot, but the most prestigious ones are usually Xinomavro only and further aged in oak barrels. Many of these wines can age in the bottle for many years, just like Barolo, and usually shines the most when they do. Besides red wine, the grape is used for rosé and sparkling white wine as well, some of very good quality.

As the world of wine becomes more curious, and well-known wines like Barolo becomes more and more expensive, Greece and its wines is something everyone should keep an eye on.

One of the most well-known countries for high quality sweet, and partly sweet, wines would be Germany. This is based on old climatic factors since it used to be a very cold country, sometimes struggling to fully ripen the grapes. Unripe grapes will result in a wine with a very high and sharp acidity. To solve this and make the wines more drinkable winemakers resorted to keeping part of the sugar in the wine to balance the acidity.

This style of wine has had quite a bad reputation as they once were made in large volumes from lesser grapes, resulting in a low quality product. Today, the production is very different and the semi-sweet wines are often very good and there are a number of styles to explore, often made from Germanys most iconic variety, Riesling.

In Germany wines are sorted into different quality levels depending on the sweetness of the grape must before fermentation. The riper the grapes, the better the quality was the device when the system was born. Even though that might not be true today, the system is still in place. The six different levels existing today are called prädikat, the first one being kabinett. Kabinett is the driest style, though in reality often off-dry or even sweeter. Great with dishes like ceviche with a slight chili heat to them. Next up is spätlese and auslese, both of which could technically be dry wines, but almost always end up as semi-sweet or sweet. The following three are all dessert style wines called beerenauslese, trockenbeerenauslese or eiswein depending of the production method. These are all great, but designed for dessert pairings only.

If you’ve tried these styles and would still prefer a style without sweetness, look for the term trocken on the label as it translates to dry in german. Despite the high quality of sweet wines Germany also produces some exceptional dry white wines, regarded as some of the best in the world. In other words, a country with many talents.

When talking about sparkling wine, most tend to think about Champagne. Champagne is a wine region in northern France, exclusively making sparkling wine. The method used here is even called the champagne method, meaning the wines ferment a second time in the bottle with added yeast and sugar, creating bubbles captured in the bottle. When the fermentation is done, the bottle will be opened to remove the yeast sediment, creating a beautiful and clear wine. At the same time, dosage will be added. Dosage is a mix of the same wine as well as sugar. The more sugar used in the mix, the sweeter the final wine will be. This method evolved due to the cool climate in this region, creating wines with a very sharp acidity. By adding a bit of sugar, the acidity will be perceived as softer, making the final wine more balanced.

The most common labelling term for dosage is Brut. This is a dry Champagne that is allowed a few grams of sugar to achieve this balance. Dry wines could also be labelled as Brut Nature or Zero Dosage, indicating that no sugar at all has been added providing an even crisper style of bubbly. Extra Brut is the term in between, with just a tad of added sugar, even lower than Brut. This scale is used for most sparkling wines around the world when made with the same method as Champagne, for instance in wine regions for Cava in Spain and Franciacorta in Italy. 

However, other scales of measuring the sugar level and the sweetness in the wine can be used. For the sparkling wine Prosecco, made in northeast Italy, the labelling terms are a bit more confusing. Brut is still used for a dry wine, but the term Extra Dry means the wine will have a bit of added sweetness and Dry tells you that the wine is actually semi dry, containing up to 32 grams of sugar per liter. That is four times more than a common Brut usually have today. Misunderstandings can therefore be quite common!

A wine with more sweetness will appear more flavorful and with riper fruit aromas, while a dry wine will be crispier with citrus aromas. Which style is the best is up to personal taste, so get to tasting!

Alto means high, referring to altitude when talking about wine, in both Spanish and Italian. Recently higher altitude locations have been planted more and more. A few decades ago, these areas were not seen as suitable for growing quality grapes as the climate back then was too cool. Today, with many producers witnessing a rising temperature, and a lot of new techniques in the vineyard, these areas are finally becoming viable. The higher you plant the cooler the temperature will be, but you will also receive more sun which in turn helps ripen the grapes. The temperature will be quite warm during the day, but very cool at night. This leads to ripe fruit aromas developing during the day, followed by a cool nighttime keeping the fresh acidity in the grapes, the best of both worlds for the grapes.

In Italy this development has been very prominent in northern Piemonte in the last decade. There is now talk about an area called Alto Piemonte, comprised of a few different wine regions. They are all located higher up in the mountains, and like the most famous wines from Piemonte many are based on the Nebbiolo grape. The most well-known wine regions would be Ghemme, Gattinara, and Boca.

But Alto Piemonte is not the only area where the term is used. In quite a few cases, in both Italy, Spain, Argentina and Chile the term can be seen used as part of a producer name or even as the name of a specific wine, sometimes to convey the wine is from a high planted vineyard. It is not uncommon however for winemakers to use the term to show it’s their highest quality wine, not a wine from high altitude.

More wine growers have shown interest in high altitude vineyards lately, and the record of the highest planted one is something a few are trying to beat. It’s safe to say the positive effects the altitude has on the growing grapes mean these vineyards are here to stay, and terms as alto may be used in more languages soon.