The mere mention of the Atlantic conjures up images of seafaring captains, shoals of fresh fish, and salted beef. Luckily, Atlantic Grill in NYC is a little more sophisticated. <a href="https://atlanticgrill.com/">The Atlantic Grill</a>&nbsp;is known for serving the freshest seafood from the Atlantic Ocean and the Mediterranean Sea.

And to help you find the perfect wine to pair with lobster and more, Kim Kuznitz wine educator and certified sommelier explores Atlantic Grill&rsquo;s wine list. This wine list carries 160 labels The menu here is inspired by ocean life, in fact, an abundance of fresh fish is displayed on ice and in an aquarium, although they do offer a couple of meat dishes, this restaurant is definitely focused on seafood and sushi.

When pairing wine with seafood,&nbsp;you must consider how the dish was prepared.

Take lobster for example. Whether this feisty crustacean is baked, broiled, steamed or grilled, how it is cooked changes the flavor of the meat. Boiled lobster tastes fresher, a little saltier and sweeter with a softer texture. Baked lobster has a deeper flavor and a meaty texture. When grilled, it&rsquo;s chewier with a bit of char, and when steamed, it has a fresh, salty-sweet taste, and is softer than when boiled. You also have to take into consideration any sauces, marinades, or spices that have been added.

In general, it&rsquo;s best to avoid heavy, tannic reds, which could potentially create weird flavors, and a metallic taste. Lobster is quite a delicate, sweet meat, so it&rsquo;s often best to go with a wine that has a ripe, mid-palate of fruit.

A house favorite at Atlantic Grill is the House Whole Lobster Salad, a simply delicious creation of Maine lobster, tomatoes, basil, celery, haricot vert, lemon dressing, and to pair with this meal, Kim recommends five styles of wine that pair well with lobster.

Chardonnay. Always a popular favorite, and whether it is oaked or unoaked, a chardonnay will not overpower a lobster dish and it works well with creamy, buttery sauces.

Riesling and gewurztraminer. Although these two German varietals can be sweet, they can also be dry and high in acidity. Choose one that is light on sweet, the citrus notes accentuates the sweetness of the lobster without overpowering it. Gewurtraminer is lower in acidity, but a light, clean gewurtztraminer provides a fresh partner to the richness of the lobster.

Sauvignon blanc has good acidity and zesty citrus and complements boiled or steamed lobster.

Sparkling wines. A bottle of Champagne, or even a Rose Champagne and other sparkling wines like Prosecco and Cava are always good options.

Chianti. This red is low enough on tannins that it won&#39;t interfere with the delicate flavor, but it&rsquo;s high enough in acidity herbaceous notes to enhance the lobster.

For more information on the wine list at the Atlantic Grill, click on over to the CorkRules <a href="https://uat.corkrules.com/popina/episodes/9">podcast wine review.</a>

Let&rsquo;s drink to that!

Cheers!

About the CorkRules Podcast:&nbsp;Each week we pour a glass and share top restaurant wine lists picks, providing you with the knowledge to confidently navigate the wine list through sommelier recommendations, suggested food pairings and expert insights

About CorkRules:&nbsp;CorkRules, the first digital wine app experience, makes it easier for you to navigate the restaurant wine list, and provides you with personalized wine recommendations from your favorite restaurants. Through CorkRules you can find the perfect wine for every occasion based on your preferences. Connect with friends and wine experts to discover new wines to try and learn about wine. CorkRules makes it easier to discover and drink what you love. &nbsp;

To help you find the perfect wine to pair with lobster and more, Kim Kuznitz wine educator and certified sommelier explores Atlantic Grill’s wine list. This wine list carries 160 labels The menu here is inspired by ocean life, in fact, an abundance of fresh fish is displayed on ice and in an aquarium, although they do offer a couple of meat dishes, this restaurant is definitely focused on seafood and sushi.

Pairing Wine with Lobster at the Atlantic Grill

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

Frenchette

Alexis Rogers

Frenchette #16

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, thanks for being back with us on another episode of CorkRules,&nbsp;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: Thanks for having me you know if it&rsquo;s French wine - I&rsquo;m there!

RT:&nbsp; Today we are looking at the wine list at Frenchette. This hip Tribeca spot has been winning awards, turning heads and rolling eyeballs into the back of skulls with pleasure since 2018. The food is rich and the menu changes frequently and can be described as &ldquo;French, but not &lsquo;classic&rsquo; French&rdquo;. It&rsquo;s &lsquo;inventive French&rsquo; - and from the looks of it, that can also describe the wine list

AR: It does! We have all of our classic French wine regions here, but we also see a lot of Vin de France. Winemakers in France can declassify their wines to this &ldquo;lower&rdquo; rating because they want to make wines with unapproved grapes for the region, or age it differently, or make it into a different style. Vin de France doesn&#39;t mean it&rsquo;s &ldquo;lower quality&rdquo;, sometimes it just wants to rebel and break the rules.

&nbsp;

RT:&nbsp; That&rsquo;s good to know! Maybe I&rsquo;ll pay attention to more of these when I&rsquo;m buying wine! So where are we starting, Alexis?

AR: With the Amuses, of course. Food critics RAVE about the Coteaux Casino - razor clams with rich buttery breadcrumbs prepared with fennel and leeks. It&rsquo;s gotta be Burgundy with this - but I&rsquo;ve picked the &ldquo;other&rdquo; white Burgundy - Aligote. The glass I&rsquo;ve chosen comes from producer Clarisse de Suremain. A former classical pianist, Clarisse comes from a family of winemakers including Uncle Eric de Surmain from the famed Burgundy Chat Monthelie. She employs biodynamic practices, and her wines display careful intent, purity and precision. The Aligote grape has small plantings in the region - it&rsquo;s rare but it&rsquo;s there! - and produces light, bright, smokey, herbaceous and delicately floral wines with notes of yellow apple, citrus and unripe peach. And they are a steal compared to Bourgogne chardonnay. This is a great way to prime the palate for what&rsquo;s to come.

RT: Yum! After Amuse- Bouches is Hors d&rsquo;oeuvres, right?

AR: Right!, While an amuse-bouche is a bite-size snack, hors d&#39;oeuvres are more akin to full appetizers. I&rsquo;ve selected the Boudin Blanc. Boudin Blanc is a white French sausage that hails from the Ardenne region of Champagne and we know that what grows together, goes together&hellip; I&rsquo;ve chosen a bottle of Emilien Feneuil &ldquo;Totum&rdquo; Blanc de Blanc 1er Cru a Sermiers 2017 Vintage Champagne. Whew, that&rsquo;s a lot of words - let&rsquo;s break that down. Emilien Feneuil is the producer - and farmer - making this bottle &ldquo;Grower Champagne&rdquo;.Totum is what he named this bottling. Blanc de Blanc means white from white - so it&rsquo;s a chardonnay champagne without any Pinot - Meunier or Noir. Premier Cru (usually printed as 1er Cru on bottles and menus) tells us that all of the fruit in this bottle came from sites that are rated as Premier Cru - meaning they are designated as higher quality locations. This particular bottle goes further and tells us they are all actually from one single vineyard - Sermiers. A good rule of thumb is that the more specific the origin, the higher quality the wine is. There are obviously always exceptions but it&rsquo;s usually a pretty safe bet. That also explains the relatively hefty price tag as 1 vineyard can only produce so much fruit so a small quantity of wine is produced. On top of THAT, it&rsquo;s Vintage Champagne so every grape was picked during the 2017 harvest. This bottle is a very clear portrait of what was going on in a very specific place at a very specific time and should be savored and pondered.

RT: Thanks for breaking that down for us, I love your passion for Champagne and its many complexities.

AR: Thanks Robert, it really is an absolutely fascinating beverage.

So now we have arrived at our Main Course. The Duck Frittes are all the rage here at Frenchette. The rendered duck fat gives both the duck skin and the frites a satisfyingly crispy exterior. The last of our bottle of Champagne would be great with this - but so would a bottle of 2018 Sancerre Sebastien Riffault. When we hear Sancerre, we think &ldquo;crisp white&rdquo; or &ldquo;Sauv Blanc from the Loire&rdquo; for those with a more advanced knowledge. So why is this bottle listed under the heading &ldquo;Rouges&rdquo;? Because there is ALSO red Sancerre. Made from Pinot Noir, these wines are filled with bright red cherry and plum and are marked by soft silky tannins - tannins that won&#39;t overpower the duck. This bottle in particular has a little extra added &ldquo;funkiness&rdquo; as some of the grapes are affected by botrytis or &ldquo;noble rot&rdquo; - the same fungus responsible for your Sauternes and Quarts de Chaumes. Look for notes of cinnamon, balsamic, and graphite. The elevated acidity from this very cool climate Pinot will cleanse some of that duck fat off your palate and get your mouth watering and ready for that next bite!

RT: My mouth is ALREADY watering! I have to head over to Frenchette for all 3 courses! Alexis, thank you for joining us to talk both French wine and cuisine and digging into the list at Frenchette. 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 or wherever you get your podcasts.

And finally, drink what you love and please make sure you drink responsibly.

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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

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