- Wine Pairings
Pairing Wine with Oysters at the Grand Central Oyster Bar
In this episode, Robert Tas, CorkRules founder, and Maria Valetta, certified sommelier, review the wine list wines of the Grand Central Oyster Bar, a historic restaurant that originally opened in 1913 in NY’s Grand Central Station. They identify the perfect oyster wine, whites from the Loire Valley, and wines from the list that will take your dining experience to the next level here.
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.
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.
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