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

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

The Edge in Jackson

Michaela Quinlan, certified sommelier, and Robert Tas review the wine list at The Edge in Jackson, New Jersey, offering a New American menu with subtle Latin and Asian influences.

Wine List Review of The Edge, Jackson, New Jersey

Michaela Quinlan

The Edge

The Edge

RT: Hello and welcome to CorkRules!&nbsp;

A podcast where, in each episode,&nbsp;we will review a wine list from your favorite restaurants. I&rsquo;m your host Robert Tas along with Michaela Quinlan, certified sommelier.

Hello Michaela,&nbsp;it&rsquo;s great to be back together for another episode.

MQ: Hi Robert!

RT: Before we jump in, let&rsquo;s talk about CorkRules.

We created CorkRules to demystify wine lists because we know from experience, that sometimes when we get that list handed to us, well&hellip; it can be intimidating, 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:&nbsp;So, sit back and listen as we review your favorite wine list.

RT: Today we are talking about The Edge Restaurant in Jackson, NJ. The Edge Restaurant features New American cuisine with Asian and Latin influences. Enjoy their multi-level modern dining room, outdoor dining, and special event spaces.

Michaela, I can&rsquo;t wait to hear what you think of their wine list.

MQ: Their wine list features several Italian, French, and US favorites, along with a handful of unique international selections, that will certainly appeal to all palates.

RT: That&rsquo;s really great.&nbsp;As you looked at the list did you see anything jump out at you?

MQ: The first wine to catch my eye was the 2016 La Colombera, &lsquo;Derthona&rsquo; Timorasso from the Piedmont of Italy. This medium-bodied white wine consists of 100% Timorasso. The Timorasso grape is grown primarily in the Piedmont region of Italy and features bright acidity, minerality, ripe pear, peach, and lime zest. This wine ages beautifully and will pair well with shellfish, chard cheese, and charcuterie.

RT: That is for sure unique. Did you find any others that caught your eye right away?

MQ: Another Italian wine that caught my eye was the 2017 Donnafugatta &lsquo;Tancredi&rsquo; from Sicily. This blend of Cabernet Sauvignon and Nero d&rsquo;Avola is full-bodied, rich, and well-balanced. It begins on the nose with ripe blackberries, black cherries, plumb, and violets, and finishes with notes of leather, smoke, earth, and soft, round tannins. Pair this red with richly sauced proteins and pasta.

RT: So Michaela, their list seems to have lots of range but was there anything that you would say is a &ldquo;must-try&rdquo;?

MQ: A must try to pair with salmon, tuna, sushi, and shellfish is the 2017 Bernhard Ott, Gemischter Satz, from Austria. This blend of Chardonnay, Sauvignon Blanc, and Gruner Veltliner, features notes of citrus, tropical fruit, such as kiwi and pineapple, along with bright acidity, minerality, and a touch of vanilla on the finish, as this white blend spends a short time aging in French oak.

&nbsp;

RT: These are some great calls. So, you know I&rsquo;m getting thirsty and will need to order a bottle with my dinner, where would you guide us?

MQ: No matter what you are considering for your entr&eacute;e, an excellent bottle for the table would be the 2019 Merry Edwards Pinot Noir from the Russian River Valley of CA. This consistently highly rated Pinot Noir showcases a beautiful balance of ripe cranberries, ripe plumb, and violets, along with earth, cedar, and clove on the long finish. Always a winner to pair with savory dishes.

RT: Ooh, Terrific.

Michaela, speaking of price, sometimes people have a budget in mind.&nbsp; any other great value wines you&rsquo;d point us to?&nbsp;

MQ: An exceptional quality/value white blend to consider is the 2018 Mas de Daumas, Gassac Blanc, from the Languedoc region of France. This unique blend of Viognier, Petit Manseng, and Chardonnay is medium bodied, floral, and fresh. Combining aromas of white flowers, honeysuckle, ripe peach, dried apricot, with notes of tangerine, Mayer lemon, with a nuttiness on the finish. Enjoy this blend as an aperitif or with light seafood dishes.

RT: That sounds great. What is your other value selection?

MQ: The next stand-out quality/value wine is the 2016 d&rsquo;Arenberg &lsquo;The Laughing Magpie&rsquo; from McLaren Vale, Australia. This organic shiraz is bold and full bodied featuring ripe plumb, blueberries, and ripe blackberries, along with notes of black pepper, ginger, tobacco, and leather on the lingering finish. Pair this crowd-pleasing red with herbed and richly sauced proteins.

&nbsp;RT: Now Michaela, what if I have a big client dinner or special occasion where I want to take it up a notch?

&nbsp;MQ: When selecting a wine to add to any special occasion, I like to find those that are unique and will add to the table conversation. One such wine is the 99-point rated flagship wine from Clos Mogador. Consider their 2019 blend from Priorat, Spain. This organic blend of Garnacha, Carinena, Syrah, and Cabernet Sauvignon is certainly worth the critical acclaim. Starting off with fresh minerality from the unique soils of Priorat, to aromas of lavender, violets, ripe blackberries, tobacco, cassis, spice, and cocoa on the lingering finish. Admire the rich color of this stand out wine as it opens in a decanter while you continue to enjoy your special occasion.

RT: Michaela Thank you so much for all your great suggestions and helping us navigate The Edge Restaurant&rsquo;s wine list. I can&rsquo;t wait to go try them myself.&nbsp;

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: <a href="mailto:Info@corkrules.Com">Info@CorkRules.Com</a> 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.&nbsp;

And finally, drink what you love and please make sure you drink responsibly.

Thank you.

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End

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