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

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

22 Bowen’s Wine Bar & Grille

Michaela Quinlan, certified sommelier, and Robert Tas visit 22 Bowen in Newport, Rhode Island

Review of Wine List at 22 Bowen Wine Bar & Grille

Michaela Quinlan

22 Bowen's Wine Bar & Grille

22 Bowen

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 22 Bowen. Located in Bowen&rsquo;s Wharf in Newport, RI, this classic Newport tavern features fresh seafood, steak, and classic tavern fare.

Michaela, I can&rsquo;t wait to hear what do you think of their wine list?

MQ: Their wine list is as historic as Newport itself, showcasing Old World and New World favorites. As you peruse 22 Bowen&rsquo;s wine list, be sure to review their half-bottle and large-format selections.

RT: That&rsquo;s really great, as you looked at the list did you see anything jump out at you?

MQ: Let&rsquo;s begin with a classic white wine. The 2020 &nbsp;La Chapiniére, &#39;Touraine&#39; from the Loire Valley of France. This Sauvignon Blanc features aromas of lemon zest, green apple, and grapefruit, with bright acidity, and a dry, mineral finish. A light, refreshing way to begin your dining experience or to pair with cheese, shellfish, and light seafood dishes.

RT: That is for sure unique. Did you find any others that caught your eye right away?

MQ: Another wine that caught my eye was the 2019 La Posta, &#39;Paulucci&#39; Malbec from Mendoza, Argentina. If you are considering any of their steak or other rich protein options, keep this wine in mind. Malbec, originating in Bordeaux, has become synonymous with Argentina. This Malbec features plumb, ripe blackberries, spice, red cherries, soft tannins, with a caramel note on the finish.

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: another standout, must-try red wine is the 2019 San Marzano, &#39;F Rosso&#39; Negroamaro, from Puglia, Italy. The F Rosso details the exact vineyard location where the Negroamaro was grown. Negroamaro is a rich, red wine native to Southern Italy. Similar in style to sangiovese or primitivo, this full-bodied, red wine features soft tannins with aromas and flavors of red cherries, plumb, and blueberry jam, with a touch of oak on the finish. This is a perfect companion to pasta and richly sauced dishes.

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: A favorite to pair with rich seafood dishes, salmon, and lobster, would be the 2019 Domaine Christian Moreau, &lsquo;Vaillon,&rsquo; 1er Cru from Burgundy, France. This wine is a 1er Cru Chablis meaning it is 100% Chardonnay grown in a single vineyard of Chablis, located in Burgundy. This organic Chardonnay received 97 points from Decanter magazine and showcases aromas of orange blossom, citrus, with notes of honey and almond on the finish. Truly a can&rsquo;t miss White Burgundy.

RT: 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: A wonderful quality/value wine to consider would be the 2019 Dr. H. Thanisch, Kabinett Riesling from the Mosel in Germany. The Kabinett designation lets us know that this wine is off-dry, or slightly sweet, making it an excellent pairing for spicy dishes and shellfish. This Riesling also showcases aromas and flavors of ripe pear, green apple, bright acidity, and honey on the finish. &nbsp;

RT: That sounds great. What is your other value selection?

MQ: A fantastic quality/value red wine to consider would be the 2018 Domaine Mikael Boutin Rasteau from the Southern Rhone. Rasteau is a neighbor of Chateauneuf du Pape, therefore, this bottle is showcasing the spectacular climate and soil composition of Chateauneuf du Pape without the high price tag. This blend of Grenache, Syrah, and Mourvedre features aromas and flavors of ripe, black cherries, ripe strawberries, spice, and black pepper. This is a wonderful companion to herbed proteins.

RT: Now Michaela, what if I have a big client dinner or special occasion where I want to take it up a notch?

MQ: I find that Bordeaux is always a winner when it comes to selecting a wine for any special occasion. One to consider would be the 2015 Domaine du Chevalier from Pessac-Leognan, Bordeaux, France. Yet another, historic winery dating back to the late 1800s. Receiving 97 points from James Suckling, this Bordeaux is certainly considered an excellent vintage. A blend of Cabernet Sauvignon, Merlot, and Petit Verdot, this red wine stands out with aromas and flavors of black currants, earth, minerality, and ripe, round tannins. It is always a celebration when enjoying such a beautiful bottle.

RT: Michaela, thank you so much for all your great suggestions and helping us navigate 22 Bowen&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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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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