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About this Episode

Wine educator and sommelier, Grant Wood joins Robert Tas at the renowned New York steak house, Porter House, where they discover the stand-out wines on the menu and offer expert advice on pairing, wine knowledge, and insight into the wine list to help discover and experience wines that will take your dining experience to a whole new level. 

Wines reviewed include:

  • 2019 Wieninger Grüner Veltliner
  • 2019 ‘Poivre et Sol’ by Francois Villard, Northern Rhone
  • 2006 Pol Roger ‘Sir Winston Churchill, Cuvee
Transcript: Porter House

Porterhouse NYC

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 Grant Wood, certified sommelier and wine educator.

Hello Grant, it’s great to have you back for another episode.

GW: Hey Robert, great to be back here with you!

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 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.

RT: With their prime location and impressive accolades, Porterhouse defines what it means to be a New York steakhouse. Their beverage program definitely matches up to their reputation as well.

Grant, this is a big list, one where we really need to help our listeners, so where shall we start?  

GW: With such a dense wine list, I’m going to breeze past the cocktails so we can help you navigate what is quite an extensive list that is built to impress. Don’t pass on the cocktails when you’re there but let’s tackle the by-the-glass options first and go from there. I’d start with a glass of the 2019 Wieninger Grüner Veltliner simply because it’s good value and will pair with the lighter fare of starters and apps.

RT: Grüner is always a great call and starter. What about bubbles?

GW: Otherwise, the sparkling rose from Jansz in Australia would tick a lot of boxes as well if you’re looking to make a quick toast or just refresh your palate.

RT: Any BTG reds?

GW: For the reds by the glass, I would go for the 2019 ‘JuveNULLe’ Zinfandel from Turley which is a California classic or even go for the 2019 ‘Poivre et Sol’ by Francois Villard coming from St. Joseph in the Northern Rhône. This region makes great Syrah at a very approachable price and will stead up to what is a carnivore’s paradise.

Quick tip: If you’re just out for date night, go for the half bottles. If you start with a cocktail and maybe a glass or two, a half bottle is a great way to drink better for less and keep your wits about you. The 2019 Zinfandel from Frog’s Leap is a great value if you’re looking for a half bottle but if you just want a cab and a slab then the 2018 Ridge “Estate” Cabernet Sauvignon from the Santa Cruz Mountains is a great option as well.

RT: Great suggestion. What about a bottle if I’m celebrating with a big client?

GW: If you’re looking to celebrate with a bottle of bubbles then a solid choice is the Savart ‘L’Ouverture’ Champagne made from 100% Pinot Noir is beautiful and well-priced for this list. If you want to ball out on a prestige Cuvee then the 2006 Pol Roger ‘Sir Winston Churchill which 06’ was a great year for this wine and delivers excellence even when young. Definitely a Champagne to impress friends or clients.


RT: Let’s keep going, what about a white?


GW: For domestic white wines here, my eye is drawn to the 2018 Kongsgaard Chardonnay from Napa Valley. John and his son Alex are exceptional winemakers and if you want to go with a Napa Chardonnay that won’t disappoint then look no further. If you want to splurge and experience a colt classic Chardonnay from Burgundy, then the 2015 Coche-Dury from Meursault is a head-turner for sure. They are a coveted white that is a good name dropper if you’re looking to impress. I’d ask your server or sommelier to decant this wine (yes, you can decant your whites too) since these wines can be a bit reductive when young so decanting will help the wine show its best side for you and your guests. There is plenty of other great whites (and reds) to consider but with a restaurant like this that is really catering to the classics, the wine list also really caters to the classics as well. The big names that I would except are on this list so if you’re just trying to impress a client or cater to a certain guest that only drinks a certain type of wine, then you’re covered. My job is to point you to the exciting stuff that gets in the shadow of big names like Caymus or Opus One – “yawn..” To which there’s nothing wrong with if that’s your bag.

RT: Aright my friend, what about some reds with my NY Strip?

GW: That said, for the reds, we’re talking about a steakhouse soooo obviously, Cabernet is your friend. Here are the wines that excite me:

2014 Favia ‘Cerro Sur’ Napa Valley for a splurge, based on Cabernet Franc made by Andy Ericson, who despite his high accolades, he’s super down to earth and makes great wines.

1992 Philip Togni from Napa Valley. My birth year so of course, I’m going to highlight this one. Incredibly ageable and will impress you and your friends.

RT: Man you’re a youngin – Oy

GW: 2010 Clos Rougeard, Saumur-Champigny, Loire Valley, is probably one of my favorite Cab Francs I’ve had in a long time.

2015 Dom. G. Roumier, 1er Cru ‘Clos de la Bussiere’ from Morey-Saint-Denis. Christophe Roumier is really carrying the family torch and this wine will expand your horizon.

RT: What about Bordeaux?

GW: As for Bordeaux, they have all the growths covered so you can’t go wrong there, though, I must say that the 2015 Ch. Cos D’Estournel is a favorite for me since they were the first Chateau I visited when I went to BDX in 2019.

2010 Auguste Clape ‘Renaissance’ is a great Syrah from Cornas in the Northern Rhône as well

RT: Wow this list is deep but we are running out of time. What after dinner to wrap a fabulous meal?

GW: From there, the list goes on, but I digress. For dessert, I think a great classic that’s easier on the wallet than some of their more expensive neighbors is the 2013 Ch. Guiraud Sauternes which is a beautiful, sweet wine to pair with blue cheese or Fois Gras.

RT: Grant Thank you so much for all your great suggestions and helping us navigate Porterhouse’s deep wine list. I can’t wait 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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