Wine Tasting and Dining Out: A Starter Guide to Exploring the World of Wine&nbsp;

Dining out at great restaurants offers a wonderful opportunity to indulge in exquisite cuisine, delectable flavors, and memorable experiences. Elevating your dining experience with the perfect wine pairing can take your meal to a whole new level. For beginners, navigating the world of wine tasting and food pairing may seem overwhelming, but fear not! We are here to guide you on this exciting journey and make it fun and encouraging.&nbsp;

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Understanding Wine Colors and Types&nbsp;

When it comes to wine, color can provide valuable insights into its flavor profile and characteristics. Let&#39;s start with white wines. Pale yellow or light golden hues are often associated with white wines, which range from crisp, bright wines to rich, oaky varieties. For example, a Sauvignon Blanc typically displays a pale, straw-like color, while a Chardonnay can have a deeper, golden hue due to oak aging.&nbsp;

Moving on to red wines, these can range from translucent ruby shades to deep, dark reds. A lighter-bodied red wine, like a Pinot Noir, will have a more transparent, ruby color, while a full-bodied red, such as a Cabernet Sauvignon, will be much darker and closer to a deep, intense red or even purple.&nbsp;

Beyond color, aroma profiles, acidity levels, and tannins play a crucial role in defining a wine&#39;s body and structure. Aromas can range from fruity and floral to earthy and herbaceous. For instance, a Pinot Grigio may have refreshing notes of citrus and green apple, while a Syrah might exhibit aromas of dark berries and spices.&nbsp;

Acidity provides a wine with a lively and refreshing character. Wines with high acidity, such as a Riesling, pair well with lighter dishes and can cut through richer/spicy flavors, adding brightness to each bite. On the other hand, wines with lower acidity, like a Merlot, can offer a smoother, rounder mouthfeel.&nbsp;

Tannins, present in red wines, contribute to their structure and texture. They create a drying sensation in your mouth and give red wines their characteristic grip. Lighter-bodied reds, like a Beaujolais, have much softer tannins, while full-bodied reds, like a Cabernet Sauvignon, have more pronounced, firm tannins.&nbsp;

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Food Pairings and Wine Recommendations&nbsp;

Pairing the right wine with your meal can enhance both the wine and the food, creating a harmonious balance of flavors. Let&#39;s explore a few types of cuisine and the wine recommendations that complement them beautifully.&nbsp;

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Italian Cuisine:&nbsp;

Italian food is renowned for its rich flavors, vibrant spices, and hearty ingredients. Whether you&#39;re indulging in pasta, risotto, or pizza, an Italian red wine, such as a Chianti or Barolo, with its firm tannins and robust flavors, will complement the bold flavors of Italian cuisine. For those who prefer white wine, a crisp and refreshing Pinot Grigio or a buttery Chardonnay pairs exceptionally well with creamy pasta dishes or seafood pastas.&nbsp;

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Steakhouses:&nbsp;

When it comes to steak, red wine is the natural choice. A full-bodied red, like a Cabernet Sauvignon or a bold Malbec, pairs perfectly with the richness and intensity of a well-cooked steak. The deep flavors and firm tannins of these wines complement the richness of the meat and create a wonderful harmony on your palate.&nbsp;

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Fish and Seafood:&nbsp;

For lighter, delicate seafood dishes, such as grilled fish or shrimp, a crisp and refreshing white wine like a Sauvignon Blanc or a dry Riesling is an excellent choice. These wines provide a bright and zesty counterbalance to the subtle flavors of fish. If you&#39;re opting for a bolder fish dish like salmon or tuna, a medium-bodied red wine like a Pinot Noir or a light and fruity ros&eacute; can add a touch of complexity to the meal.&nbsp;

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Greek Cuisine:&nbsp;

Greek cuisine offers a beautiful blend of herbs, spices, and fresh ingredients. Aromatic white wines such as Assyrtiko or Moschofilero pair wonderfully with the vibrant Mediterranean flavors of Greek dishes. These wines have a refreshing acidity and citrus notes that add brightness to classic Greek dishes like moussaka or grilled lamb.&nbsp;

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Sushi:&nbsp;

When enjoying sushi or other Japanese dishes, the key is to choose a wine that won&#39;t overpower the delicate flavors of the food. Crisp and dry white wines like a Sauvignon Blanc or a Gr&uuml;ner Veltliner work well, as do light-bodied reds like a Beaujolais or a Pinot Noir. These wines complement the delicate fish and soy-based flavors without overshadowing them.&nbsp;

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Navigating the Wine List and Talking to a Sommelier&nbsp;

The wine list at a restaurant can often be extensive and intimidating, but don&#39;t let that discourage you from exploring and choosing the perfect wine for your meal. Here are a few tips to help you confidently navigate the wine list:&nbsp;

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1. Consider Your Personal Preferences: Think about the varietals and flavor profiles you enjoy. Are you more inclined towards red or white wines? Do you prefer lighter or fuller-bodied options? Sharing these preferences with your sommelier can help them guide you towards the right choices.&nbsp;

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2. Discuss Price Points: Talking about your budget can feel awkward, especially when dining with a group. However, providing a price range to your sommelier can help them suggest wines that fit your budget without compromising on quality.&nbsp;

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3. Seek Advice from the Sommelier: Don&#39;t hesitate to ask for recommendations or advice from the sommelier. They are there to help you navigate the wine list, understand the flavors, and find the perfect pairing for your meal. A knowledgeable and friendly sommelier, like Andrea Morris from Essential at Christophe, can make the process enjoyable and educational.&nbsp;

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Introducing CorkRules - Elevating Your Dining Experience&nbsp;

To further enhance your dining experience, we recommend using CorkRules, the only app designed specifically for ordering wine at restaurants. CorkRules offers a range of features that can elevate your dining experience and wine selection process:&nbsp;

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1. Share Wine Lists with Friends: With CorkRules, you can easily share the wine list with your friends before dining out. This allows you to discuss and decide on the perfect bottle together, ensuring everyone&#39;s preferences are catered to.&nbsp;

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2. Reserve Wines at Favorite Restaurants: CorkRules allows you to reserve specific wines at your favorite restaurants ahead of time, ensuring that the bottle you desire is waiting for you when you arrive. Also lets you spend more time with friends/guests. &nbsp;

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3. Share Your Wine Preferences: By sharing your wine preference/profile with restaurants through CorkRules, you can receive personalized service, recommendations and a more tailored dining experience. This innovative feature helps the restaurant staff curate a wine selection that suits your taste perfectly.&nbsp;

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Learning and Growing Together&nbsp;

As you embark on your wine tasting and dining journey, remember that learning is a continuous process. Don&#39;t be afraid to explore new varietals, experiment with food pairings, and seek guidance from sommeliers in reputable restaurants like Le Bernardin and Pastis. With a little knowledge, some confidence, and the assistance of innovative apps like CorkRules, you can elevate your dining experiences, one sip at a time. So gather your friends, discover new flavors, and cheers to a wonderful culinary adventure! &nbsp;

Dining out at great restaurants offers a wonderful opportunity to indulge in exquisite cuisine, delectable flavors, and memorable experiences. Elevating your dining experience with the perfect wine pairing can take your meal to a whole new level. For beginners, navigating the world of wine tasting and food pairing may seem overwhelming, but fear not! We are here to guide you on this exciting journey and make it fun and encouraging.

Wine Tasting and Dining Out: A Starter Guide to Exploring the World of Wine

Wines from grapes grown in higher altitude areas with cooler climate has become quite the trend recently. This specific growing environment gives intense flavor but elegance and freshness to the final wines. To highlight and champion these conditions more and more winemakers are starting to use alto as a marketing and labelling term to show their grapes were grown in high altitude vineyards.

Decoding the wine label: Alto

Brut is a word often seen on labels for different kinds of sparkling wine. As you may have discovered when drinking these wines, it indicates that the wine is dry, meaning there is no perceived sweetness in the wine. But how about Extra Brut or Dry, what do they mean and are they the same as Brut?

Decoding the wine label: Brut

Semi-sweet Riesling, a type of wine falling out of style. It’s a shame, since these wines are perfect to pair with flavorful cuisines like Asian or Mexican, or simply drink as they come under the summer sun. The higher level of sugar left in the wine also means that the alcoholic fermentation was stopped before finishing, providing a wine with lower alcohol level and therefor easier grabbing a second glass of.

Decoding the wine label: Spätlese

Have you ever heard the word Xinomavro? Most have not. It is however a word on many sommeliers’ lips today, as it happens to be considered the grape variety with the highest quality in Greece, and one that is trending at the moment. The fact that Greece have been making wine for a long time comes as no surprise, but they have never exported an amount to make sure wine lovers around the globe tried it. With the growing wine tourism many have discovered these wines and are serving them in wine bars and restaurants in many countries today.

Decoding the wine label: Xinomavro

Chianti Classico, Valpolicella Classico, Soave Classico… Why do all these Italian wine regions have the Classico addendum and what does it mean? What is the difference for wines labeled as Classico?

Classico is a wine term in Italy seen on a few wine labels and it indicates that the wine’s from the historic center of the region, the heart. Using Chianti and Chianti Classico and their Sangiovese-based red wines as an example, Chianti is a rather large wine district within the Tuscany region. Chianti Classico is located withing Chianti as the central part and the one that originally existed. Back then this smaller region was actually called Chianti, but as the region grew the quality of the wine plummeted and the well-known characteristics of these red wines were watered down. The reputation took a hit and sales diminished. Eventually this led to the creation of Chianti Classico, which would be drawn from the original Chianti borders to recover the typicity of these wines. Today the quality of both Chianti and Chianti Classico have risen a lot due to modern techniques and knowledge about pruning, planting and temperature control in the winery.

Decoding the wine label: Classico

In the rarefied world of fine wine, where bottles can command prices equivalent to luxury cars, authenticity is everything. Laurent Ponsot's gripping memoir "FBI: Fake Bottle Investigation" reads more like a high-stakes thriller than a traditional wine book, chronicling his relentless pursuit of one of the wine world's most infamous counterfeiters, Rudy Kurniawan.

From Burgundy's Vineyards to the FBI's Most Wanted: A Winemaker's Quest for Justice

Chablis – one of the more popular styles of wine today and a region known by many. Most are familiar with the word Chablis and the light, fresh white wine with a touch of minerality it brings. Even though it’s a renowned wine, few knows what it really is.

Decoding the wine label: Chablis

Many grape varieties around the world of wine have names local to the region or country they’re grown in, even though they’re exactly the same. The most famous example would be Syrah in France where the same grape is named Shiraz in Australia. Another variety with two names is Pinot Grigio, or Pinot Gris.

Decoding the wine label: Pinot Grigio

Have you ever seen the term sur lie on a wine label? It’s not a grape and not a wine region, but a winemaking method used to give certain styles of white wine a rounder texture and a more complex flavor profile.

Decoding the wine label: Sur lie

Alexis Rogers

Le Bernardin

Le Bernardin

RT: Hello and Welcome to CorkRules!

&nbsp;I&rsquo;m your host Robert Tas along with Alexis Rogers, wine educator and restaurant sommelier

Hi Alexis, welcome back to another episode of CorkRules, - a podcast where we help simplify and demystify the wine lists at some of your favorite restaurants. We talk with certified sommeliers and wine professionals who point out interesting bottles, classic food and wine pairings, hidden gems, value wines, or splurge wines that will take your dining experience over the top.

AR: Hi Robert! Thanks for having me! I&rsquo;m beyond pumped to be rooting around in the gargantuan, award-winning wine list at Le Bernadin in this special double episode!

RT:&nbsp; That&rsquo;s right, we are talking about a restaurant that has frequently been voted &ldquo;Best in the World, is on every restaurant top 10 list that exists, holds 3 Michelin stars - the highest award a restaurant can earn and has a Wine Spectator Grand Award-winning wine list. Anything said about it just feels like an understatement. It&rsquo;s THAT spectacular. The original Le Bernadin opened in Paris in 1972 - started by siblings Maguy and Gilbert Le Coze. It was a smashing success and the NYC location followed in 1986. After Gilbert passed in 1994, Chef Eric Ripert took over kitchen operations and is now co-owner along with Maguy. The menu focuses mostly on fish - the best fish served with the utmost skill and luxury. Alexis, I assume the wine list follows suit?

AR: Absolutely. This 80+ page list showcases over 1000 bottles of all sizes, from almost every known wine region in the world with a humongous span of vintages. It is the masterpiece and crowning achievement of Master Sommelier Aldo Sohm. Well, one of his crowning achievements. To hear more of me cooing over the talented sommelier, winemaker, and author, you can check out our episode on Aldo Sohm Wine Bar. He&rsquo;s really cool.

RT : Yeah, after that episode you specifically asked &ldquo;Can I do Le Bernadin?&rdquo; and here we are! So let&rsquo;s dive in!

AR: So the reason I called this a double episode is because in the first part, I&rsquo;m going to pretend like quite literally, &ldquo;money ain&#39;t a thang&rdquo; and discuss wines that are splurges among splurges. Not just unicorns, but giants, fairies, and centaurs. Wines you&rsquo;ve only heard stories about. Then in the 2nd part, we&rsquo;ll take a more realistic approach - but splurging nonetheless because that&rsquo;s just what you do here.

RT: I love it! Off to Dreamland we go!

AR: Obviously we are going to start with a glass of champagne, duh, THE glass of champagne. Bollinger La Grand Ann&eacute;e 2014 Vintage. A glass of this 61% pinot and 39% chardonnay is made from grapes that come from 19 crus and possesses exceptional intensity and minerality. Its winemaking is all above-and-beyond. It&rsquo;s riddled and disgorged by hand and is aged over 2x as long as legally required. Bollinger has been awarded the Royal Warrant by the English Royal Family since 1884. The Royal warrant is an award of Excellence reserved for those that service the monarchs. The House is famous worldwide among the most elite for their precision and unflinching and uncompromising standards of quality. So yeah, it&rsquo;s VERY expensive. A single glass is over $100. So, what does it taste like? Quince, bergamot, hazelnut, almond, buttery lemon and a sea salt finish. Phew! I would recommend pairing this with the pan-fried King Scallops with citrus butter. But for the ULTIMATE indulgence, go with an order of the Imperial Golden Osetra Caviar, the most expensive caviar in the world. Historically, if roe from A Russian Osetra was caught in the Caspian sea, it was immediately set aside for the Russian Czar. Marked by its striking gold color and large, firm, buttery texture - it is quite literally, The King Of Caviar.

RT: Wow, an opening fit for royalty on so many levels! Let&rsquo;s keep racking it up!

AR: I&rsquo;m going to stick with the glass pour list and if you thought $100+ a glass was something, brace yourself for a glass 3x that price and over 100 years old. 1912 D&rsquo;Oliveras Verdeho, a fortified wine made from 100% verdeho grapes. Of the 4 main styles of Madeira, verdelho represents a med-dry style w/ notes of caramelized orange and creme brulee with a finish focused on dried citrus fruits and fig. This 1912 vintage was aged in barrels until 2008 - 96 years! That provided a wine of almost incomprehensible integration and development. With age, flavors tend more towards dried fruits and nuttiness. TBH, I wouldn&#39;t pair this spectacular glass of wine with anything, just enjoy it as it is and appreciate what 110 years can do to this nearly indestructible wine.

RT: It&rsquo;s impossible to fathom a bottle of wine still being able to be consumed after 100 years! And still enjoyable! I can see why it comes with that price tag now. What unbelievable bottle is next?

AR: Alright, here&rsquo;s where we go ALL out and order the 2nd most expensive bottle on the list. The bottle alone costs as much as a car. Well, it&rsquo;s technically 2 bottles. It&rsquo;s a 2005 Domaine Romanee Conti-Montrachet Grand Cru. It&rsquo;s the best of the Best&hellip; in a magnum. Undoubtedly the question on everyone&rsquo;s mind right now is &ldquo;WHY is it so expensive? What justifies a $25,000 price tag? Firstly, it&rsquo;s the producer. Domaine Romanee Conti is the most famous and exclusive producer in Burgundy - and probably the world, It is named after its most famous holding. The original vineyard was acquired by the Abbey of Saint Vivant in 1232, bought by an aristocratic family in 1631 that named it Romanee for reasons unknown that have caused speculation for hundreds of years. 150 years later, it became the subject of a vicious bidding war between Louis 15th&rsquo;s famed mistress Madame du Pompadour and her political enemy, The Prince of Conti. The Prince blamed the influential mistress for his loss of stature in the eyes of the King, costing him - among other honors -the Polish throne, As a result of the bidding war, the purchase price of the land shot sky high. It&rsquo;s said that the prince never shared the wine from this vineyard with anyone - close friends and family included. The land was seized and auctioned off with the onset of the French Revolution. It was eventually purchased by the Duvault- Blochet family, which owns it today. They have expanded their holdings in the region over the years but have never compromised on the quality of their wines. This particular bottling is 100% Chardonnay from the Grand Cru site of Montrachet. The 2005 vintage is rated as &ldquo;Legendary&rdquo; and will be viable to drink for another 10 years. The Domaine produces 600 cases a year of GC Montrachet so every bottle is precious and seeing as this is technically 2 bottles, that makes it twice as valuable. All of these factors - producer, location, Grand Cru Rating, legendary vintage, and further aging potential - conspire together to make this bottle one of the most expensive bottles most of us will ever come across. Even if money were no option, I&rsquo;d still savor every sip as I would have in my hand, the absolute most beautiful and ethereal expressions of Chardonnay available. I would be hesitant for anything else to touch my palate while consuming this Nectar of Gods, but you HAVE to eat here and you&rsquo;ll definitely need something to soak up the magnum&#39;s worth of alcohol So pair this with the Dover Sole - a beautiful fish for a beautiful wine,

RT: Geeze! Splurge doesn&#39;t even begin to cover that! You really are drinking history here though. Out of curiosity, if this is the 2nd most expensive wine on the list - what&rsquo;s the first?

AR: Another Domaine Roamnee Conti! &hellip;and it&rsquo;s double the price.

RT: Alexis, it&rsquo;s been fun talking about these incredibly unattainable wines but I can&rsquo;t wait to see what you&rsquo;ve found for us normal folk!

AR: Now it&rsquo;s time to snap back to reality and search this list for some wine more within reach for the average person. We&rsquo;ll start with something BTG. I always like to start with just a glass to accompany appetizers as that gives me some time to dig deeper and pick a bottle for my entree - or vice versa. You already know that we&rsquo;re not going to talk about an Aldo Sohm list w/o talking about some Austrian wine! I picked a glass of the Zierfandler by Weingut Stadlmann. Zierfandler is a rare grape that&rsquo;s nearly exclusively a curiosity of the Thermenregion, which stretches from the outer limits of Vienna to just south of Baden. Of the 77 acres planted to Zierfandler, nearly off are located here. The grape is also called spatrot and is similar to traminer (the family of grapes gewurztraminer comes from) and produces minerally white wines with notes of spice, almond and tropical fruits. Pair this glass with the Shellfish Medley at Le Bernardin.

RT: I love learning about these relatively unknown native grapes. It just goes to show us how much there is to be discovered in the world of wine!

AR: I&rsquo;m with ya!

AR: Another way to &ldquo;control the splurge&rdquo; is to order a half bottle. A half bottle is a great way to taste incredible wines without shelling out for a whole bottle, and Le Bernardin has a huge selection! I chose the Dom Tollot-Beauf Chorey les Beaune. Located within the prestigious Cote d&rsquo;Or, wines from this village can present a bargain and are some of the few bottles of red Burgundy that most people can still afford. The wines are vividly colored w/ distinguishable tannins and notes of strawberry, dark cherry, gingerbread, and licorice. The well-rounded structure of these wines makes them super food friendly in general but Pinot Noir and Salmon are star-crossed lovers and should be together forever. The ginger marinade on the salmon at Le Bernardin will really play well with those gingerbread notes in the wine.

RT: I love the classic pairing of Pinot and salmon - and that it breaks the generally held rule that white goes with fish.

AR: Right! That general guideline basically exists to steer diners away from high tannins that can increase the perception of fishiness. So that means that the next wine we are going to talk about is definitely out. But it comes from a region that also represents great values on incredible wines, the Dao region of Portugal. 80% of production here is red wine and they are mostly based on the grape Touriga Nacional but are more often blends with appearances by Tinta Roriz (aka tempranillo), Jaen (aka Mencia) and Alfrochiero Preto (known as babosa negro in Spain). The wines are big and bold, spicy and tannic. I recommend ordering this bottle of 2013 Quinta de Saes Estagio Prolongodo Reserva towards the beginning of your meal so you can decant it and it will be ready to drink just in time for the arrival of your entree. This wine is dry, firm and savory with notes of sour red cherry, rasp and cranberry, spices from extended oak aging, rose petals and black pepper. This wine should absolutely be paired with the Filet so that some of that animal fat can tame these big tannins!

RT: Portuguese wines are definitely gaining in popularity and I&rsquo;m excited to see it! Alexis, thank you so much for tackling the humongous list at Le Bernardin and picking out wines we can both afford and wines we can dream of - and for the explanations on WHY these wines are so expensive. I know this was no small feat! To our audience, thank you all for joining us here on CorkRules for this special 2 part-er.

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 or wherever you get your podcasts.

And finally, drink what you love and please make sure you drink responsibly.

&nbsp;

END

BRAT

Bocca di Lupe

Gap Weekend: A Film Shoot in Wine Country

Alba Restaurant

Alba

10 Greek Street

L'Auberge Chez Francois

Andrew Edmunds

Salt Seafood and Oyster Bar

Matteos Ristorante Italiano

Matteo's

A to Z Wineworks is a family-owned winery that was founded in 2002 by Bill Hatcher and Deb Hatcher. It is located in Oregon, USA, and has grown to become one of the state's largest wineries. The winery is known for its commitment to sustainability and crafting unique, delicious, and complex wines by blending individual lots of grapes from Oregon's best vineyards.

Relaxed Italian chain eatery serving Tuscan-inspired grill fare, plus wine & cocktails.

Meson

Brasserie Mon Chou Chou

BondST

Buenos Aires Restaurant

Buenos Aires

Meadowsweet

Casa Mono

Atera

La Cava

LAVO Italian Restaurant

Lavo

Quality Italian

homepage

CorkRules application allows you to discover wines at your favorite restaurants, learn with friends and be confident with price transparency. Order wine with confidence at restaurants and retailers. Get personalized recommendations. #DrinkWhatYouLove

BRIO Tuscan Grille - Hallandale Beach - Gulfstream - Permanently Closed

Available Wines
Total Wines - 9

Gaja

Ca'Marcanda Promis Toscana NV

Merlot

Tuscany, Italy

Kim Crawford

Sauvignon Blanc NV

Sauvignon Blanc

Marlborough, New Zealand

Terlato

Pinot Grigio NV

Pinot Gris

Colli Orientali del Friuli, Italy

Nevio

Montepulciano d'Abruzzo NV

Montepulciano

Montepulciano d'Abruzzo, Italy

Canyon Oaks

Chardonnay NV

Chardonnay

California, USA

Cecchi Chianti DOCG, Tuscany NV

Tuscany, Italy

Rodney Strong Cabernet Sauvignon, Sonoma County NV

Sonoma County, USA

Franciscan

Cornerstone Cabernet Sauvignon NV

Cabernet Sauvignon

California, USA

NV Lunetta Prosecco, Italy, Veneto / Friuli-Venezia NV

Glera

Friuli Venezia Giulia, Italy