Congratulations to the winners of the 2023 <a href="https://www.jamesbeard.org/awards">James Beard Awards!</a> These talented individuals and establishments have demonstrated exceptional skills and contributed to the culinary world in remarkable ways. Here&#39;s a praise for each winner:

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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 R&eacute;publique 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 &ldquo;Nok&rdquo; 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.

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Special mentions for the wine-related categories:

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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.

&quot;At CorkRules we&rsquo;d like to congratulate&nbsp;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&rdquo;, Robert Tas, CEO/Founder of CorkRules.

Cheers to all the winners.&nbsp;

Congratulations to the winners of the 2023 James Beard Awards! These talented individuals and establishments have demonstrated exceptional skills and contributed to the culinary world in remarkable ways. Here's a praise for each winner

2023 James Beard Award Winners Spotlight

1803 is a Cajun restaurant that brings a little of New Orleans’ eclectic culture to the streets of New York. It’s a sexy, sultry space with a penchant for Deep South decadence and jazz. For a memorable culinary experience, this is the place to bring a date.

Pairing Wine with Cajun Food at 1803

Drops of God, the popular manga series by Tadashi Agi and Shu Okimoto, has been adapted into a television series by AppleTV and has some buzz in the wine world. The AppleTV series tells a story about a competition between Camille's (Fleur Geffrier) estranged daughter and Issei (Tomohisa Yamashita), the protégé after the death of Camille's father, a famous wine collector, to win his world-renowned wine collection valued at $100M+.

Drops of God: The AppleTV Series That Could Save the Wine Industry

Certified sommelier and CorkRules’ resident Somm, Michaela Quinlan shares her expertise on the wine list of il Buco. il Buco’s wine cellar holds a selection of over 400 wines and includes an exciting range of lesser-known, artisan wines from Europe. 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.

Artisan Wines at Il Buco

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.

Pairing Orange Wines at Pasquale Jones

The Lobster Club in the Seagram Building, New York City is a Japanese Brasserie that is renowned for its unique interpretation of Japanese cooking and Sushi, and what’s even more exciting is that it has an extensive wine list.

Fine Wines at The Lobster Club

Unless you are born into a vineyard, grow up in wine country, a career in wine is not a go-to profession for most graduates. But for some people, their love of wine and career path are intertwined. This is how it was for Jane Lopes, sommelier, co-founder of Legend Imports, and author of Vignette: Stories of Life and Wine in 100 Bottles.

Stories of Wine & Life with Jane Lopes, Sommelier, Author and Co-Founder of Legend Imports

CorkRules has been presented with the BMMA ‘Best New Mobile App” Platinum award, the highest award achievement in category.

CorkRules Wins the 2023 BMMA Platinum Award for "Best New Mobile App"

Pairing wine with Asian food is a common dilemma. Just what should you order with the Spicy Yellowtail Yu Sheng or the Mongolian Lamb Chops? How do we make palatable choices that cross cultures and bring out the best in each location’s use of herbs and spices?

Pairing Wine with Asian Food at Buddakan

Julian Serrano Tapas

Maria Valetta, certified sommelier, also known as Maria The Wine Blonde, and Robert Tas try a little tapas and wine in Las Vegas

Wine List Review of Julian Serrano, Los Angeles

Maria Valetta

Julian Serrano

Julian Serrano Aria Casino and Resort

Robert Tas (RT): Hello and welcome back to CorkRules! The wine podcast that&rsquo;s here to help YOU navigate all your favorite restaurant wine lists so you can learn to order wine with confidence.

I&rsquo;m Robert Tas, along with Maria Valetta, certified sommelier, also known as Maria The Wine Blonde. Welcome back Maria

MV: Hola Robert! Finally, we get to review a Spanish Restaurant wine list&hellip; I have been looking forward to this! I&rsquo;m so excited!

RT: I&rsquo;m too&nbsp; but first let&rsquo;s talk a little CorkRules

RT: Today we are reviewing the wine list from Julian Serrano Tapas in the Aria Casino and resort in Las Vegas. Chef Serrano&rsquo;s eponymous restaurant is large, open, and colorful. Expect lots of reds and oranges not only in the d&eacute;cor but on your plates as well. The menu, features traditional Spanish Tapas plates in small presentation form, but the flavors are big and bold with a modern twist. Sangrias and Spanish Wines dominate the beverage selections, in fact, all of the featured sangrias spend 3 days marinating and integrating all their ingredients. It&rsquo;s this attention to detail that also makes it a top destination on the Vegas strip for Paella done right. Maria, let&rsquo;s check out this wine list and pick out some fantastic wines to pair with the paella, I am sure you have had that there, right?

MV: I sure have! And yes they do Paella perfectly, you always get those crispy bits of rice called soccarrat which is the most important and key flavor when it comes to properly cooked paella. The Mixta is my favorite because you get a little bit of everything, Chicken, seafood, vegetables, Chorizo.

RT: Sounds so unbelievably tasty - Well now what do you think of this wine list?

MV: I think it is done well Robert, they have over 20 wines by the glass plus the sangria (remember the base of sangria IS WINE), the bottle selection rightly focuses on Spain which makes me happy and they have some incredibly older hard to find vintages of Spanish Reds, but you also have wines from around the world.

RT: Sounds well thought out, So which wines buy the glass should we start with?

MV: For white, Vino por Copa try the Bierzo, Godello, El Zarzal, Emilio Moro

$18 The grape here is Godello it&rsquo;s a very high-quality variety and is thankfully being grown by more and more producers in&nbsp; Northwestern Spain as it was on the verge of distinction in the 1970s. I love this grape, I love the rounded mouthfeel, the tropical flavors, and the mineral intensity. A great cheese wine and perfect with veggie dishes.&nbsp;

And for my Redheads LOL! The Tempranillo, Torres, Celeste Crianza, Ribera del Duero, Tempranillo is Spain&#39;s most widely planted grape variety, this is A younger wine, we know this because it is labeled Crianza meaning the wine spends just 2 years aging, this one spent a year in oak and another year aging in bottle. Fruit is still fresh but concentrated, Carne and paella are your best bets with this wine.

RT: Great suggestions, Anything that our listeners must try?

MV: YES! Sherry! They have some sherry by the glass I love this! It makes my tastebuds happy. I fell in love with Sherry when we visited Sevilla, they drink it everywhere there because Jerez where sherry is produced is right nearby. Try the Amontillado Seco, E. Lustau, Los Arcos, Jerez de la Frontera $12

Sherry is a fortified wine so it&rsquo;s stronger &ndash; so be careful! the multi-step aging process is unlike any other wine. Now the first sip you might not love, but give it a chance, pair with something salty like Marcona almonds, Manchego cheese or Iberico ham and watch how it changes. You&rsquo;ll get a lot of nutty flavors,&nbsp; almonds, hazelnuts, with dried herbs and a hint of fresh salty air in your glass. They should serve it slightly chilled and I personally like this with tapas at the beginning of the meal.

RT: I hope everyone takes your advice and gives it a try. Now can you find us some great Spanish wines that hit the value mark?

MV: Let&rsquo;s see, I do wish they had more depth in the Spanish white section, but the R&iacute;as Baixas, Albari&ntilde;o, Leirana, Forjas del Salnes &nbsp;2020 is good bet for under $80 Albarinos are a natural with Spanish style seafood.

RT: Grilled Octopus and Albarino sounds good to me! Now I&rsquo;m sure there are more to choose from for reasonable&nbsp; reds 
 
MV: there are,&ndash;&nbsp; the Ribera del Duero, Psi, Peter Sisseck&nbsp;2019&nbsp;$108 Sure they also have peter&rsquo;s coveted Pingus and Flor de Pingus wines the former which would be in the splurge category and the latter a fair price, but, the PSI is the most reasonable while still providing an amazing Spanish wine experience. But I would also say if you want to step it up the Flor de Pingus 2019 would be worth it.

Also a good bang for your buck

Malbec, Vi&ntilde;a Cobos, &#39;Bramare&#39;, Lujan de Cuyo, (Luhan de Cuzgho) Mendoza&nbsp;2019&nbsp;[BIN - 33205 - CAB39]

So I skipped over and down to Argentina because Malbecs are also fantastic with Spanish tapas. Vina Cobos is owned by the famous winemaker Paul Hobbs, deep&nbsp; Purple in color, fresh black and red berries, a peppery spice a lot of wine for under $100

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RT: Fantastic selections! Now how about a celebration wine for our big pan of paella?

MV: So as mentioned above the Pingus would be a good fit, but they also they have Unico&rsquo;s 2nd wine the Ribera del Duero, Valbuena #5, Bodegas Vega-Sicilia&nbsp;2013&nbsp;which at just under $500 is less than half the price of the Iconic and collectible Unico by the over 155-year-old winery. (which they do also have a few vintages of.) Aged 5 years before release hence the meaning of the 5 in its name, (half that of the Unico) the Valbuena has now also had its time in the cellar at the restaurant and is ready to drink.&nbsp; I would suggest you ask that they decant this one first to help it open to its full potential.

RT: I like that you mentioned that as sometimes restaurants forget to ask you if you want something decanted and there&rsquo;s nothing wrong with asking!

MV: NOT at all!

RT: Well, gracias Maria for sharing all of your wine highlights from Julian Serrano&rsquo;s wine list

Be sure to follow Maria on Instagram @Mariathewineblonde. Thank you everyone for joining us here on CorkRules. Remember the only rule in wine is &ldquo;drink what you LOVE&rdquo;.

MV: Have a favorite wine list? Let us review it here. Send us your requests at <a href="mailto:info@corkrules.com">info@CorkRules.com</a> You can find previous episodes on your favorite podcast platform and on

CorkRules.com be sure to subscribe and like. And check out @CorkRules on Instagram for episode updates and upcoming giveaways. Must be 21 and older, please drink responsibly.

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Join us each week as we pour a glass and share top restaurant ‘wine list’ picks, providing you with the knowledge to confidently navigate the ‘wine list’ through somm recommendations, suggested food pairings and masterclass insights.

Abel's Lobster

Available Wines
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New Zealand

Villa Victoria

Corse Vermentino NV

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Calera

Pinot Noir NV

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The Terraces

Cabernet Sauvignon NV

California, USA

Roger Neveu & Fils Sancerre Rosé Le Colombier, France, Loire NV

Loire Valley, France

Gardet

Blanc de Noirs Brut Champagne Premier Cru NV

Champagne, France