<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

Fall Line Kitchen & Cocktails

Wine educator and sommelier Grace Hood and Robert Tas explore the wine list at Fall Line Kitchen & Cocktails in Vail, Colorado

Wine List Review of Fall Line, Vail, Colorado

Grace Hood

Fall Line

Fall Line

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 Grace Hood, wine educator and certified sommelier. Hello Grace,&nbsp;it&rsquo;s great to have you!

GH: Happy to be here Robert. &nbsp;

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. Today Grace and I are chatting about the Vail Colorado hot spot &ndash; Fall Line.

GH: Oh man this was one of my go-to spots when I lived there a few ski seasons ago. Great wine list, awesome menu, very cool ambiance.

RT: Love the sound of that. Should we dive right in with some sparkling?

GH: Twist my arm why don&rsquo;t ya ha-ha starting off with bubbles. I love the look of this Chartogne Tallier Blanc de Blanc, or this Henri Dosnon Brut Rose. &nbsp;&nbsp;

RT: Can&rsquo;t go wrong with either of those. What direction are you steering us when it comes to the whites?

GH: If you&rsquo;re feeling something light and aromatic, they have a 2020 Pinot Bianco from Catina Tramin from Alto Adige in Italy. And for something medium bodied, the 2019 Chenin Blanc from Domaine aux Moines out of the Loire.

RT: &nbsp;Oh, wow those are definitely some different picks for you. Fall Line has a fairly eclectic menu it seems. &nbsp;

GH: It does actually! I&rsquo;m pleasantly surprised with their off-the-beaten-path choices.

RT:&nbsp; But of course the must have some chardonnay.

GT: Oh of course. For American chardonnay &ndash; I&#39;m going with one of my personal favorites &ndash; the 2019 Domaine Drouin from Willamette valley Oregon. And then for French Chardonnay &ndash; the 2019 Domaine LaRoche Chablis. 

RT: Two great picks &ndash; and definitely right up your alley Grace ha-ha-ha thanks for those &ndash; alright where are we headed when it comes to reds?

GH: Starting off with new world pinot &ndash; I&rsquo;m thinking the 2017 Racines from Santa Rita Hills in California&nbsp;is looking pretty tasty. And then for old world pinot &ndash; going to have to be the 2015 Grand Cru Louis Latour Ch&acirc;teau Corton Grancey. 

RT: Awesome &ndash; definitely can&rsquo;t go wrong with either of those. Now how about something a bit more medium-bodied?

GH: For my fellow merlot drinkers out there &ndash; for a new world selection I&rsquo;m going with one of my favorite American merlot makers Keenan &ndash; they have their 2018 Napa on the list. And then for right bank Bordeaux merlot &ndash; they have a 2014 Chateau Angelus Grand Cru from St. Emilion 

RT: Oh, wow those both sound amazing. Any interesting syrahs on the Fall Line menu?

GH: Oh, for sure &ndash; was just looking at those. They have a 2017 GSM blend from Betz Family Winery out of Walla Walla Washington which you know is one of my favorite new world regions. And then staying in that same year 2017, but going old world, they have a Matthieu Barret from Cornas out of the Rhone valley.

RT: Great choices &ndash; what if were feeling something Italian?

GH: Oh Fall Line kills it in their Italian section &ndash; you could do a 2010 Emidio Pepe Montepulciano, 2006 Barolo from &nbsp;Francesco Rinaldi, or for something bigger and bolder, a 2015 Brunello di Montalcino from Pian Dell-Orino

RT: Love the sound of those. All right, we can&rsquo;t forget about our cab drinkers. We need something full-bodied and lush to warm us up after being on the slopes.

GH: My thoughts exactly Robert &ndash; they&rsquo;ve got the iconic 2016 Promotory out of Napa &ndash; or if you wanted a French cab they&rsquo;ve got a 2005 Chateau Pichon Longueville Grand Cru Pauillac 

RT: Heyo now we&rsquo;re talking. - Grace thank you so much for helping us navigate the wine list here at Fall Line. &nbsp;To our audience, thank you all for joining us here on CorkRules.&nbsp; 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. Follow us on social media @CorkRules and @wineswithgrace

And finally, drink what you love and please make sure you drink responsibly.

&nbsp;

Thank you.

End

&nbsp;

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