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About this Episode

Sam Hohl, wine educator and certified sommelier, and Robert Tas head down to Georgia to review the wine list at Miller Union. Miller Union is an authentic, farmstead-inspired restaurant complete with a rustic, yet modern atmosphere and a guiding ethos of respect for the history of the land. Organic, seasonal, and local produce drive the menu, and they offer a dynamic wine list that focuses on small producers with sustainable farming practices.

Wines reviewed include:

  • 2019 Luis Seabra ‘Xisto Cru’ Douro

  • 2017 Domaine Grand’ Cour Gamay, Geneva

  • 2019 ‘The Gadabout’ by Donkey and Goat, California

Transcript: Miller Union

Millers Union

RT: Hello and welcome to CorkRules!

A podcast where we review a wine list from your favorite restaurants. I’m your host Robert Tas along with Samantha Hohl, wine educator and certified sommelier

 Hello Sam, great to have you back for another great wine list.

 SH: Hello Robert!

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

We created CorkRules to demystify wine lists because we know from experience, that sometimes wine lists can be intimidating, and even a little daunting.


Our aim is to help prepare you to navigate that list, find those hidden gems, value wines or that special bottle that will take your dining experience over the top.

RT: So, sit back and listen as we review your favorite wine list.

So today, we have a CorkRules listener request from my friend Matt.

We are excited to talk about Miller Union’s wine list.


Miller Union is located in Atlanta, Georgia, and offers Southern-style dishes with a commitment to sourcing ingredients from local farms. Their plates are thoughtfully crafted with in-season vegetables, herbs, and even edible garnishes. Their wine list is curated with small producers and highlights wines that are farmed organically and biodynamically.

Where to start

Alright, to start off I think we need to make a stop in Portugal. The 2019 Luis Seabra ‘Xisto Cru’ Douro is a really awesome choice if you are a fan of white Burgundy wines. Luis Seabra is a well-respected winemaker in the Duoro region, who sustainably farms his old vines, some almost 100 years in age. This bottle is coming at us with some tropical notes, bursting with lime-driven acidity, and rounded out with some salinity. It’s a medium-bodied white, so it’s going to be able to match a variety of plates. I’d pair it with the gulf grouper cake with roasted corn salsa.

If you’re a red lover let’s talk about this 2017 Domaine Grand’ Cour Gamay from Geneva, Switzerland. We’re starting to see more Swiss wines pop up on menus and it’s a blast to explore these wines if you haven’t had one yet. So if you’re a Pinot Noir lover then this would be a fun choice. It’s going to have more dark fruit than usual Gamay, but will also have those signature raspberry and cherry flavors. It’s lighter-bodied with some great acidity. You could definitely do this with the homemade charcuterie plate, or the roasted half chicken, with fig and cornbread salad an entree.


An affordable and fun option would be the 2019 ‘The Gadabout’ by Donkey and Goat, a California producer dedicated to natural winemaking. “The Gadabout” means “Perpetual pleasure seeker” and this wine is what that’s all about. A white blend of Chardonnay, Picpoul, Marsanne, and Vermentino. It’s going to be bright, fresh and have notes of citrus, stone, and green apple. Pair with the sautéed quail, with apple, kale, and herb pesto it’s going to really dance with those flavors.


So there are plenty of bottles on this list that are going to make the night memorable. Personally, I’d go for the 2013 Vilmart & Cie ‘Coeur de Cuvée’ Premier Cru Brut. I feel like honoring a meal that is such a celebration of seasonal and locally grown products, it just makes sense to end that with some bubbles. And, these aren’t just “some bubbles.” This bottle comes from Champagne Vilmart which was established in 1890 and has been family owned ever since. They produce their champagne with only estate-grown grapes in a little village called ​​Rilly la Montagne and tend to their plots using organic and sustainable practices. This is the classic blend of Chardonnay and Pinot Noir. It’s going to have a fuller body, with these super bright notes of orange and green apple, some bready aromas, all surrounding solid mineral core. It’s going to be a really lively and layered bottle. You could pair this with the confit duck leg with mushroom and walnut granola but whatever you decide on it’s going to make an impression.

Sam, thank you so much for all your great suggestions and helping us navigate Miller Union’s wine list. I can’t wait to go try your great suggestions.  

To our audience, thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to: Info@CorkRules.Com or visit our web website where we have a request form available and we will do our best to get it in the queue as quickly as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of your favorite restaurant wine lists.

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

Thank you.




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