In episode three of the CorkRules podcast, certified sommelier Grace Hood shares her expertise on how sommeliers create and organize a great wine list and provides a brief overview of how to pair wines. She also reviews the wine list of <a href="https://www.qualitymeatsnyc.com/">Quality Meat Steakhouse</a>, a restaurant renowned for serving the finest steaks and cuts of meat in NYC.

If you are looking for a robust cabernet sauvignon to pair well with the Bone-In Dry-Aged Prime Sirloin, consider the reasonably-priced Post &amp; Beam by Far Niente, 2020 Cabernet Sauvignon from the Napa Valley. It is the heavy presence of tannins in cabernet sauvignon that make it such an excellent match with a rare cut. The effect of tannins is in the texture, not the taste. Just as a strong cup of tea heavy with tannins makes the mouth feel dry, a heavy tannin wine is best to cut through fat.

At Quality Meat Steakhouse, the 15-page wine list provides a wide variety of types, styles, and vintages of wine with a vast array of tasting notes and subtle differences.

With so many choices, how do you make a wise, and informed choice of wine to pair with your food. It can take years to understand which wines pair well with what foods. Luckily, that&rsquo;s where a certified sommelier can help you. This is their area of expertise and experience, so why not take advantage of it and ask for their advice? For instance, if choosing the Fresh Cracked Lobster the Caposaldo, Pinot Grigio, Veneto, 2020 would be a wise choice. Dry white wines generally work better with shellfish because the shellfish is slightly sweet and mild, a crisp dry white helps accentuate the flavors without adding to the sweetness, much like a twist of lemon adds just a nice amount of acidity to help balance the fats and sugars.

If you don&rsquo;t have a sommelier by your side, these simple rules on pairing wine with food will help you decide what to choose.

<ul>
	<li>When it comes to acidity, the wine should be more acidic than the food.</li>
	<li>Likewise, the wine should be sweeter than the food.</li>
	<li>Choose wine and food that are comparable in flavor.</li>
	<li>Bold, tannin-heavy red wines pair best with heavier, red meats</li>
	<li>Crisp, dry white wines pair best with light-intensity meats</li>
	<li>Bitter wines, tannin-rich wines are best balanced with fat.</li>
	<li>When eating sauce-rich foods, pair the wine to the sauce, not the meat</li>
</ul>

If you want to hear more about the wine list at Quality Meat Steakhouse, check out the CorkRules <a href="https://corkrules.com/episodes">wine review podcast </a>where Grace identifies the notable wines from Bordeaux, points out the best-value wines on the list, and shares a little knowledge on the wine and moonshine history in the States.

Cheers.

In episode three of the CorkRules podcast, certified sommelier Grace Hood shares her expertise on how sommeliers create and organize a great wine list and provides a brief overview of how to pair wines.

Quick Tips on Pairing Wine at Quality Meat Steakhouse

Love me some Paso! Located in the heart of California's Central Coast wine region, Paso Robles is a hidden gem for wine enthusiasts and food lovers alike. With its diverse array of wineries and charming tasting rooms, this scenic destination offers an unforgettable experience for visitors.

Come discover Paso Robles hidden gems for Wine and Food Enthusiasts

A lot of things go into the price tag of a wine and not all of them relate to quality.

Shopping for Value and How to Find It

The most important things to consider while aging wine is temperature and angle. So, please, no storing wine vertically on top of the fridge in the hot sun!

How to Age Wine

To understand what to pair with oysters or any other meal for that matter, it’s good to understand the basic tasting notes and how they work with certain foods. So here’s a quick review of the most popular varietals’ tasting notes and the foods that pair well.

Pairing Wine with Oysters at the Grand Central Oyster Bar

For something light and giggly, consider the Rossini Royale, a delicious combination of Grey Goose Vodka, Italicus, strawberry, and "Sant Ambroeus" Prosecco. If a refreshing pick-me-up is what you need, the Summer in the ends is a light blend of Bombay Dry Gin, cucumber water, and spring herbs cordial and it will not disappoint. However, if you’re looking for something with a little more weight, try the Carta Bianca with Glenmorangie X, Amaro Lucano, pineapple, and almond orgeat may offer what you want.

Cocktails and Wine at Casa Lever

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

Balthazar is an iconic French Brasserie in the heart of Soho, Manhattan, and indeed, it is so very French. The waiting staff, the decor, the clientele and the vibe is reminiscent of a typical French cafe. Elegantly casual, but let’s move on to the wine list. The wine list is all French, and as such, most wines are made from French grape varietals, so let’s take a look at the nuances and notes of a few varietals that are the foundation of the wine.

Bordeaux Wines at Balthazar

The world of wine has always been associated with sophistication, elegance, and a sense of refined taste. However, it may surprise you to discover that some of the world's most renowned NBA players have not only conquered the basketball court but also ventured into the captivating world of winemaking. In this comprehensive article, we will explore the fascinating stories behind NBA players turned vintners, discover their exceptional wines, and uncover the origins of their passion for winemaking.

When Passion Unites: NBA Players and their Exquisite Wines

Benoit is a Parisian-style bistro in midtown Manhattan where they provide an exceptional dining experience and a 28-page wine list with a stellar selection of bottles from every region in France.

Wines from Burgundy at Benoit

Oyster Bar

Maria Valetta

The Grand Central Oyster Bar

RT: Hello and welcome back to CorkRules! The wine podcast that&rsquo;s here to help YOU navigate all your favorite restaurant wine lists!

RT: I&rsquo;m your host Robert Tas along with Maria Valetta Certified Sommelier and Wine educator Hello Maria

MV: Hi Robert..we have another great episode

RT: yes we do, Today we are reviewing the wine list from Grand Central Oyster Bar. This historic restaurant which originally opened in 1913 in NY&rsquo;s Grand Central Station on the lower level has become an icon I myself self a commuter have enjoyed some freshly shucked oysters and some of their fish market favorites.

Maria, they really know how to cater to those on the go, Look at all those great wines by glass

MV: amazing right?&nbsp;

RT: Sure is.

MV: I feel like That&rsquo;s what they are known for, they have more than 30! it&rsquo;s really great to have this kind of selection without a commitment to an entire bottle.

RT: Where do you start?

MV: Well with oysters of course&hellip; which calls for a glass of the 2018 Muscadet Sevre-et-Maine because this is known as THE PERFRECT OYSTER WINE!

Muscadet serve et Maine is a white wine from the Loire Valley in western France where the coastline there is known for their briny oysters so it only makes sense that they would grow grapes that pair well with oysters.

RT: So I know French labels can be a little tricky&hellip;what&rsquo;s the grape?

MV: The Grape used to make Muscadet is Melon de Bourgogne. And not to be confused with Muscat or Moscato Muscadet is not sweet. In fact you may not even need a citrus squeeze on your oysters if you&rsquo;re drinking this wine because the bright citrus flavors could easily stand in for a slice of lemon.

RT: Yum I love those Pink Moon oysters for PEI. You maria, they have

an amazing selection of oysters from across the northeast, and Canada,&nbsp; Mass, RI, to Vancouver so delicious.

Maria, as we move to thinking about bottles, you know I&rsquo;m one of those people that drink red with seafood. What do you think?

MV: As you can see most of their selection is white wine and that&rsquo;s simply because most of their menu is fish and seafood-focused so they are showcasing wines that will really highlight the food. That said, if you would like a bottle of red I would suggest one of the Pinot Noirs, and because Pinot Noir grapes have thinner skins which translates into that lower tannin structure (meaning it&rsquo;s not going to have that hefty grip on your tongue) and they won&rsquo;t overpower any of the delicate Flavor profiles of the fish. I&rsquo;d say try the Hanzell Sebella Pinot Noir 2014 the age on it makes it even more food-friendly to fish, and Hanzell knows how to make PINOT!

RT: Oh that sounds great. What About something unique and wallet-friendly?

MV: Sure. Then I&rsquo;m ordering the Jean Luc Columbo Viognier &lsquo;La Violette&rsquo; 2018 it&rsquo;s listed in the Other Italian Whites Section &hellip; but it should be in either the Chenin Blanc/ Viognier section or the Other FRENCH whites section, because this bottle is produced in southern France not Italy! Jean Luc is a dedicated producer of southern French wines.&nbsp;

RT:&nbsp; I guess that happens sometimes on lists.

MV: It sure does.. and I catch these things all the time,&nbsp;but wouldn&rsquo;t stop me from ordering it&nbsp;because from halibut, monkfish, shrimp.. to crabcakes you name it, this wine is going to go great with all of it!

RT: Now what about that wine, that&rsquo;s going to take your dining experience to the next level here?

MV: I&rsquo;m placing all my bets on White here but splurging for a stunner. I can not pass up a great Meursault which is a chardonnay from the region of Burgundy France and they have one, it&rsquo;s the Louis Baisinbert La Piece Sous Le Bois -Meursault Premier Cru, 2013. Premier Cru tells you you are getting a high-quality wine, and this chardonnay will be a little buttery without being heavy. It&rsquo;s one of my favorite expressions of the grape.

RT: I can&rsquo;t wait to try it. I&rsquo;ve been working on expanding my white wine portfolio.&nbsp; Well, that&rsquo;s all we have time for today. Thank you for joining us here on CorkRules.&nbsp;Remember the only rule in wine is &ldquo;drink what you LOVE&rdquo;.

MV: Have a favorite wine List? Let us review it here on CorkRules. Send us your requests at <a href="mailto:info@corkrules.com">info@corkrules.com</a> and remember to check out all of our episodes on Corkrules.com.

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