<a href="https://1803nyc.com/">1803</a>&nbsp;is a Cajun restaurant that brings a little of New Orleans&rsquo; eclectic culture to the streets of New York. It&rsquo;s a sexy, sultry space with a penchant for Deep South decadence and jazz. For a memorable culinary experience, this is the place to bring a date.

Cajun cuisine was developed by Acadians (who were originally French) when they were deported from Acadia (an area that stretched from Massachusetts to Gaspe, Canada) to Louisiana during the 18th century. The Acadians developed a unique cuisine that was a melting pot of &nbsp;West African, French and Spanish cooking techniques. This rustic fare was based on locally available ingredients, including crawfish, shrimp, pork and sausage and aromatic green bell peppers, onion, and celery. These vegetables are known as &quot;the trinity&quot; by Cajun chefs, to which they may add parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper, white pepper, onion powder, garlic powder, and paprika.

So, what style of wine pairs well with Cajun food?

Steer clear of full-bodied reds that are rich in tannins. These wines are too heavy for the spices and the tannins will taste metallic when combined with seafood or spice. If you have your mind set on a red wine, consider choosing a lighter pinot noir or gamay that are low in tannins and won&rsquo;t overpower the spice or clash with the aromatic flavors.

However, it may be wiser to stick with white when dining Cajun style. Thanks to the abundance of locally-sourced seafood, catfish and shellfish dominate Cajun recipes. A riesling or gewurztraminer are wines that pair well with any Cajun seafood dish, these light German wines are well-structured and can handle heavier dishes without contradicting or altering the flavor of the spices.

If the dish is heavy with tomatoes, a medium-bodied and acidic red wine works well to match the acidity in the tomatoes. If the wine is low in acidity, the high acidity in the tomatoes will make the wine taste flat and metallic. So, with tomato-based sauces choose a Rioja, zinfandel or pinot noir. &nbsp;You could also choose a &nbsp;full-bodied white such as chardonnay, sauvignon blanc, or Chenin blanc.

Of course, there are many more high acidity wines and low tannin wines to choose from, for expert advice, enlist the help of the sommelier, or pop over to the CorkRules <a href="https://uat.corkrules.com/1803/episodes/15">podcast with certified sommelier Grace Hood </a>where she identifies a few bottles of bubbles and offers expert advice on wines to pair with Cajun food. &nbsp;

&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 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;

1803 is a Cajun restaurant that brings a little of New Orleans’ eclectic culture to the streets of New York. It’s a sexy, sultry space with a penchant for Deep South decadence and jazz. For a memorable culinary experience, this is the place to bring a date.

Pairing Wine with Cajun Food at 1803

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

Harbour 60 Toronto

Michaela Quinlan, certified sommelier, and Robert Tas head north to explore the wine list at Harbour 60 where they serve the best steak in town and have curated an exceptional wine list. 

Wine List Review of Harbour 60, Toronto

Michaela Quinlan

Harbour 60

Harbor 60:

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 Harbour 60 Toronto. This premiere steakhouse features a gorgeous dining room, two private dining areas, and stellar menu.

Michaela, I can&rsquo;t wait to hear what do you think of their wine list?

MQ: As you can imagine, Harbour 60&rsquo;s wine list consists of standout local wines, along with all of the Old World and New World classics you hope for when dining at such an exquisite steakhouse.

RT: That&rsquo;s really great, as you looked the list did you see anything jump out at you?

MQ: Much like their shellfish and raw bar menu, the first wine to catch my eye was the 2021 Lungarotti, Torre di Giano, from Umbria, Italy. This white blend of Grechetto, Vermentio, and Trebbiano features aromas of ripe pear, mandarin orange, ripe peach, with a dry, mineral finish. The medium body of this white wine also makes it an excellent companion to charcuterie, and herbed dishes.

RT: That is for sure unique. Did you find any others that caught your eye right away?

MQ: If you have moved on to classic steakhouse entrees, consider the bold and full bodied 2018 Wakefield &lsquo;Crooked Horse&rsquo; Shiraz from the Clare Valley of Australia. This South Australian standout is well balanced featuring ripe blueberries, fig, and prune, with notes of vanilla and cocoa on the finish. The smooth tannins of this red make it an excellent pairing with richly sauced steak and lamb. &nbsp;

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: I personally feel it is always rose season, especially if you are looking to pair with several items from Harbor 60&rsquo;s menu, such as shellfish, salads, and seafood. Consider the classic 2021 Chateau Camparnaud &lsquo;Prestige&rsquo; Rose form Provence, France. This light, dry, and crisp rose is 100% Grenache and features bright acidity with notes of strawberries, watermelon, cantaloupe, minerality, and lavender. A year-round must try.

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: We have another classic. &nbsp;A full-bodied red wine from the oldest family winery in Rioja, creating the first vintage in 1852. &nbsp;Consider the 2017 Marques de Murrieta Reserva from Rioja, Spain. The Reserva designation notes that this wine ages for a minimum of three years, with at least one year in oak. This consistently highly rated blend of Tempranillo, Graciano, Mazuelo, and Garnacha showcases ripe blackberries, plumb, dried flowers, lavender, with smoke, spice, and leather on the finish. The round tannins and acidity of this classic makes it a perfect companion to richly sauced proteins.

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: Another classic producer of excellent quality and value from Italy is Serego Alighieri. Consider their 2020 &lsquo;Possessioni&rsquo; white blend from the Veneto. This blend of Garganega and Sauvignon Blanc features green apple, grapefruit, and notes of ripe peach with bright acidity and a mineral finish. Pair this lovely, crisp white blend with lighter fare, salads, and charcuterie.

RT: That sounds great. What is your other value selection?

MQ: For those of you looking for a lighter-bodied red, consider the 2017 Opawa Pinot Noir from Marlborough, New Zealand. While this red is lighter in body, it still packs a punch. The ripe cranberries and cherries with notes of smoke, mushroom, earth, and thyme make this red an excellent companion to herbed dishes and lightly sauced proteins, all for an excellent price.

RT: Now Michaela, what if I have a big client dinner or special occasion where I want to take it up a notch?

MQ: As you may imagine, Harbor 60&rsquo;s wine list consists of pages of top-notch, stand-out wines. One to consider for any special occasion would be the 2006 Chateau Teyssier &lsquo;Le Dome&rsquo; Grand Cru Clesse from Bordeaux, France. This highly rated, Cabernet Franc dominant blend is one for collectors and Francophiles. The ripe blackberries, plumb, cassis, and lavender, with rich, round tannins, smoke, and leather on the finish make this stellar vintage a winner for any and all occasions.

RT: Michaela Thank you so much for all your great suggestions and helping us navigate Harbour 60 Toronto&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.

End

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Matteo's

AXR is a small, family-owned winery located in the heart of Napa Valley. We specialize in producing high-quality, small-batch wines that showcase the unique terroir of the region.

Classic & creative burgers are served in a stylish space that includes an outdoor patio & bar.

A Multi-Sensory Evening in New York

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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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