The Atlantic Grill

Atlantic Grill

Hello and Welcome back to Corkrules! 

A podcast where we review the Wine List from your favorite restaurants. I’m your host Robert Tas along with Kim Kuznitz, Wine Educator and Certified Sommelier. Hello Kim, it’s great to have you!

KK: Hi Robert, great to be here.

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

We created Corkrules to demystify wine list’s because we know from experience, that sometimes when we get that list handed to us, well… it can be intimating, and even a little daunting. Our aim is to help prepare you to navigate that list, find those hidden gems, or value wines or that special bottle that will take your dining experience over the top.

RT: So, let’s jump in with today’s list from the Atlantic grill.

RT: This seafood house is on the Upper West Side near Central Park. The restaurant has the freshest seafood from the Atlantic Ocean and the Mediterranean Sea and boasts the finest cuts of meat, all made with Chef Antonio’s signature Mediterranean flair. Kim, where shall we start?

KK: It’s pretty unique not to have vintages.

RT: I’ve never seen that before. Surprising

KK: Using meat and fish as our starting point we have 2 basic pairings.  A white wine or a very light Pinot Noir, both can pair really well with fish and seafood. Heavier reds will pair better with meats. Be careful, you don’t want to choose a heavy tannic red wine for fish. It will make the fish taste like metal.

RT: Kim, can you explain what tannic is?

KK: Well, tannins are found in grape seeds and stems, but mainly in the grape skins. Especially black grapes used to make red wine - this is the natural compound that makes your mouth feel dry. This is not to be confused with dry wines. Most wines are dry unless specified as sweet, semi-sweet or dessert wines. High tannic wines will pair great with any cut of meat.

RT: Thanks very helpful. So as we look at the list, where should we go?

KK: As I flipped through the menu I see there are some wines by the glass. You can choose one of these for your appetizer if you don’t want to commit to a bottle yet. If you choose items from the raw bar, a nice chablis from Pere et Fils or a glass of bubbly like the Ayala Brut Majeur from the Champagne region of France.

As a wine consumer, if I choose Champagne, one glass may not be enough so I would look at the half bottles or splits as they are called. There is a fabulous one on the wine list from the producer ____Deutz. That is a better option than 2 glasses of BTG Champagne.

RT: Love your champagne thinking. I’ve really been getting into those of late. Pivoting back to the wine list, As I flipped through it the list, it can be a bit daunting for anyone but let’s choose a dish first and go from there.

KK:  If you decide on seafood for your main course and you are feeling adventurous, then choose a unique varietal. There is a white Italian varietal called Falanghina from Campania, Italy.

• Falanghina is a very aromatic grape that has lovely fragrances of white flowers and citrus notes and the taste is fresh and crisp with lemons, limes and minerality on the finish.
• Other recommend varietals are Enta Bianco from Sicily and Greco di Tufo from Campania, Italy. These wines will bring out the wine geek in you and will impress your friends. They won’t break your bank and are great quality wines at a great value.

RT: Great call out on the value wines. What if we want to go big for a special occasion or to pair something to go with a heartier meal ?

KK:  I recommend a creamy dish and more “heavier” seafood such as the Lobster Thermidor or the Ravioli Atlantic Grill. I suggest a wine that will not overpower the dish such as a nice California Cabernet Sauvignon with some tannins on the finish. For example, Chimney Rock from the Stag’s Leap District in Napa is a special selection. The Stag’s Leap District is known for the soils that make the wine have lush fruit flavors and soft balanced tannins. The name became famous when the Stag’s Leap Wine Cellars won the 1976 Judgement of Paris for their Cabernet Sauvignon in the red wine division.

RT: Yum, that lobster sounds delicious. And that Stag Leap area is always been on my favorites list. What else might you suggest?

KK: You can also choose a Merlot from Grgich Hills Estate if you want to choose a different varietal. Merlots have are lighter-bodied and have softer tannins and acidity than a Cabernet Sauvignon. This wine has bold dark fruits like blackberries and dark plums with an earthy finish.

Well, that wraps up our Atlantic Grill episode. Thank you Kim for your great recommendations. I can’t wait to try them myself. I’m still thinking about the lobster Thermador and the Stag’s Leap cab.

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

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

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

End