Certified sommelier and CorkRules&rsquo; resident Somm, Michaela Quinlan shares her expertise on the wine list of <a href="https://ilbuco.com/">il Buco.</a>&nbsp;il Buco&rsquo;s wine cellar holds a selection of over 400 wines and includes an exciting range of lesser-known, artisan wines from Europe.

This restaurant has been called &quot;one of the best and most exciting in America&quot; by Gourmet magazine and the wine list has won <a href="https://www.winespectator.com/">Wine Spectator&rsquo;s</a>&nbsp;&quot;Award of Excellence&quot; several times.

The wine cellar was created by Roberto Paris, a childhood friend of Alberto Avalle&#39;s, the co-owner. Roberto is from the small town of Foligno, Umbria and he has brought his knowledge of the artisan producers to il Buco. The selection of wines is dedicated to small lesser-known producers of artisan wines that are expressions of the soils and cultures However, on a 400-wine list, you&rsquo;d expect to see wines from the world&rsquo;s more renowned wineries, and indeed, you will find a large selection of well-known and well-loved wineries.

In the by-the-glass section, try the La Lecciaia Brunello Riserva, Toscana. Made from sangiovese from a winery in central Italy, this wine is light, fruity and dry with notes of ripe red fruit, raspberry and cherry.

Another must-try on the by-the-glass section is the Arnaldo-Caprai &#39;Cuvee Secret&#39;, Umbria. Umbria is a region famed for the quality of its wine, and this one lives up to expectations. It&rsquo;s round and soft, at the same time fresh with notes of delicate flavors and citrus. It also comes from central Italy and is made from the grechetto grape.

Moving to the north of Italy, the Magia Lambrusco 2016 from Emilia-Romagna has a dark purple hue that pours a beautiful purple fizzy head. The bubbles are small and light, the notes are floral with red fruits. Delightful on a hot summer night.

Taking a break from Italian wines, let&rsquo;s move on to Slovenia and try a bottle of the Simčič Ribolla Classic 2016. The ribolla varietal is indigenous to Slovenia and is best grown in the mild Mediterranean climate. The bouquet is soft with notes of lemon, green apple, citrus and grapefruit. This wine would pair well with the Tagliatelle (house-made egg pasta, Perigord black truffle, parmigiano or the Risotto (Principato di Lucedio carnaroli rice, Oregon porcini, thyme, pecorino di noce).

If a trip to wine country in Italy is out of the question, may we suggest a visit to il Buco where you can peruse artisan wines&nbsp;at your pleasure.

Cheers.

&nbsp;

About the CorkRules Podcast:&nbsp;Each week we pour a glass and share top restaurant wine list picks, providing you with the knowledge to confidently navigate the wine list thanks to sommelier&rsquo;s 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. &nbsp;CorkRules will help you 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;

Certified sommelier and CorkRules’ resident Somm, Michaela Quinlan shares her expertise on the wine list of il Buco. il Buco’s wine cellar holds a selection of over 400 wines and includes an exciting range of lesser-known, artisan wines from Europe. This restaurant has been called "one of the best and most exciting in America" by Gourmet magazine and the wine list has won Wine Spectator’s "Award of Excellence" several times.

Artisan Wines at Il Buco

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

Fernando Silva, artist, wine critic, and sommelier, joins Robert Tas to review the wine list at GlenArbor Golf Club. 

Wine Review of GlenArbor, Massachusetts

Fernando Silva

GlenArbor

GlenArbor Golf Club

RT: Hello and welcome to CorkRules!&nbsp; 

I&rsquo;m your host Robert Tas along with Fernando Silva, artist, wine critic, and sommelier 

Hi Fernando, thanks for being with us on another episode of CorkRules, - a podcast where we help simplify and demystify the wine lists at some of your favorite restaurants. We talk with&nbsp; certified sommeliers and wine professionals who point out interesting bottles, classic food and&nbsp; wine pairings, hidden gems, value wines, or splurge wines that will take your dining experience over the top.

FS: It is a real pleasure, Robert. Glad to have the chance to talk about Glen Arbor&rsquo;s wine list!

RT: Glen Arbor Golf Club is located in Bedford Hills, New York, it is one of the most exclusive private golf clubs in the US and in the world. The dining experience resembles the one you might have at any famous Manhattan restaurant, focusing on Modern American Fusion Cuisine. The exclusive membership accounts for what is known as &ldquo;the one percent&rdquo; including famous movie stars and prominent people from many diverse industries.

FS: I have a passion for all things related to wine, I always try to taste different wines from different regions. That is what is reflected on the Club&rsquo;s wine list, we have a very diverse selection of wines, and a very diverse range of varieties for many different tastes, our members&nbsp; and their guests are very well-traveled and are very knowledgeable when it comes to wine regions, with that in mind the list has a very important Italian, French and California component,&nbsp; which are the member&rsquo;s favorite vacation spots.

On the Italians we have great Piedmont examples, Barolos like Cogno, Ratti, Marchesi de&nbsp; Barolo, Vietti, Barbarescos by Gaja, and also some great Brunellos and Vino Nobile, in&nbsp; California we have some really awesome wines, Stone the Crows in Napa made by Thomas&nbsp; Rivers Brown, My favorite neighbor, from Paso Robles, by Eric Jensen, and of course the usual suspects, like Caymus, Far Niente, Groth, but also new and exciting wines like Cervantes, or&nbsp; the new project by Hundred acre &ldquo;Fortunate Son&rdquo;.

RT: So here is where a lot of people get tripped up on a wine list. They have narrowed it&nbsp; down to what variety they&rsquo;d like and from where, but if there are multiple options, how do you pick? 

FS: I select wines usually by asking where they spent their last vacation or what is your favorite&nbsp; town in Italy or France or California&hellip;that gives me enough information to find something

special in the cellar that might bring some good memories of their last trip, and a good bottle from that region!

The BTG Selection is varied and Diverse as it could be, with very interesting options, If you are&nbsp; looking for a good Pinot Noir, I recommend Merry Edwards, from the Russian River Valley, or a&nbsp; great find from Sicily, Tonnino Nero D&rsquo;avola. Chateau Montelena and Duckhorn Chardonnay for the Chardonnay Lovers, or Mariflor a good Sauvignon Blanc from Argentina!

Celebratory occasion&hellip;.

when we speak of an opening celebratory occasion, I am always going to start with bubbles! We can enjoy one of my favorites, Krug or Charles Heidsieck, or Laurent Perrier in my opinion some of the most iconic champagnes in France,&nbsp;

RT: I like the method! And that sounds like it&rsquo;s going to be a great bottle! While famous for their buttery escargot and icy oysters, the real culinary legends at Pastis are the steak sandwich with gruyere and their steak Frites, living permanently on everybody&rsquo;s Must&nbsp; Try list. What are we pairing with either of these? 

FS: when it comes to food pairings I work very closely with the Executive Chef, Michael&nbsp; Ruggiero, the steaks are phenomenal and as an Argentinian, I have a good eye for the many special cuts like the porterhouse or New York Strip, and of course the Famous Rack of Lamb&hellip; for that, I have in the cellar Michel Rolland&rsquo;s Val de Flores Malbec, also a great companion for steaks that I recommend is &ldquo;Stone the Crows&rdquo; Cabernet Sauvignon, a small boutique wine, from&nbsp; St Helena. if our guests want some Bordeaux there is always a bottle of Chateau Palmer 2015 or L&rsquo;Evangile, Pomerol ready for them. We can&rsquo;t forget classic New England cuisine, like the&nbsp; Lobster Roll of NE Clam Chowder, amazing Yes! A great Rose from Provence like Bodvar or&nbsp; Peyrassol, both really great wines! And for a Branzino or Salmon, my suggestion is Sancerre my favorite is Cherrier Sancerre, la Croix Poignant, a Loire Valley Classic,&nbsp;

RT: Nothing better than a juicy steak and a glass of Bordeaux! It&rsquo;s one of those classic pairings that even wine beginners know. So, Alexis - you and I are talking about French wine and you haven&rsquo;t mentioned Champagne yet&hellip; I feel like you pick a bottle of champagne in almost every episode we have you on&hellip; 

FS: our guests usually end their dinner experience with something fantastic like a glass of&nbsp; something unique that elevates the whole experience to a new level&hellip;. Port or single malts or a&nbsp; glass of good dessert wine. Our most popular in Port is Kopke 20yr old tawny, in Sauternes&nbsp; Chateau Lafaurie Peyraguey 1997, a late harvest Tokay when it comes to Single Malts the&nbsp; choice is Macallan 12, 15, or 18.

Salute! Cheers!

RT: With all those accolades and all that praise, I&rsquo;ll have to pick up a bottle! Or better yet, head over to GlenArbor and enjoy it with the in crowd. Thank you for sharing your 

obvious passion for the wines of France and helping us out with the list at Pastis! 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 wherever you get your podcasts. And finally, drink what you love and please make

sure you drink responsibly.

END

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