Have you ever seen the term sur lie on a wine label? It&rsquo;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.

Sur lie translates from French to &ldquo;on the lees&rdquo;, lees being the left over yeast cells that fall to the bottom of the fermentation vessel after the alcoholic fermentation of the wine is finished. During fermentation the yeast helps turn the sugar in the grape must into alcohol, and when there is no more sugar for the yeast to convert it will die and fall to the bottom of the tank or barrel. When sur lie is written on a wine label that means the wine has been left to age together with the lees long after fermentation. This will start a reaction where the lees provide the wine with a bigger body and a creamier texture, as well as elegant aromas of bread. This reaction usually takes place after about six months, but the wine could age for longer if desired by the winemaker. Before bottling the wine, you filter it to separate the lees and get a beautiful, clear wine. This method is usually used for less aromatic grape varieties that might profit from the added complexity that the lees ageing provides.

The term sur lie is mostly associated with white wines from western Loire, France, mainly from the region Muscadet S&egrave;vre-et-Maine AOC. The grape, like the region, is called Muscadet and is a fresh but rather neutral grape variety on its own. However, the method is used in other parts of the world as well. In Spain it&rsquo;s called sobre l&iacute;as, and it&rsquo;s also a common method to use for high quality sparkling wines, even though you will not find the term written on the label in that case.

When buying and enjoying a sur lie bottle of wine you will get an elegant white wine with citrus and apple flavor, a medium body and a bread like finish. Perfect for elegant white fish courses, or raw oysters like the Loire locals prefers to pair it with.

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

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

Carlucci’s Waterfront

Michaela Quinlan

Batard

Batard

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 list&rsquo;s 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.

&nbsp;

RT:&nbsp;So, sit back and listen as we review your favorite wine list.

&nbsp;

RT: Today we are talking about Batard. This Michelin-starred restaurant is taking classic French cuisine and adding a modern edge. There is a strong Burgundian influence, which is certainly reflected in their wine list.

Michaela, I can&rsquo;t wait to hear what do you think of their wine list?

MQ: Their wine list consists of over 800 bottles of varying styles and value. I am very excited to share the wines we have selected.

RT: That&rsquo;s really great, as you looked the list did you see anything jump out at you?

MQ: Why not begin with a sparkler form Burgundy? I would consider the JJ Vincent Cremant de Bourgogne NV. This Chardonnay sparkler is produced in the traditional method, like champagne. With aromas of white flowers, green apple, and hints of citrus, this dry sparkler is a wonderful way to kick off your experience at Batard. Perfect to pair with a cheese board or light fish and sushi.

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: A must-try would be the Domaine Testut Premier Cru Montee de Tonnerre 2017. This Chardonnay, as a premiere cru, or first growth, is produced within the best locations of the vineyard in the heart of Chablis. The bright acidity, green apple, ripe pair, a note of honeysuckle, and of course the minerality on the finish, all contribute to your enjoyment of this wine. Any seafood dishes, tuna, salmon, swordfish, would all be wonderful complements.

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: Of course. A food-friendly, crowd-pleaser for the table would be the Chateau Haut-Vigneau from Pessac Leognan, Bordeaux 2018. This red, Bordeaux blend is located on the Left Bank of the Gironde river. On the left bank, you find red blends that are cabernet sauvignon dominant, whereas on the Right Bank, the blends are Merlot dominant. You will find this wine to be medium-bodied with classic ripe blackberries, black currants, a bit of smoke, with nutmeg and cinnamon on the finish. The smooth tannins would pair well the any beef or lamb dishes, all for an excellent price.

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: Of course. I have two favorites that caught my eye, one white, and the other red. Another crowd-pleaser of excellent value and quality is the Georges Lignier Aligote 2015. The Aligote grape, the sister to Chardonnay, is unoaked and exudes citrus, grapefruit, fresh peach, bright acidity, and mineral finish. Perfect for an aperitif with cheese, or will seafood and shellfish.

RT: Sounds great. I do enjoy Aligote. You mentioned you spotted a red option as well?

MQ: Of course! The Domaine de Marrans Morgon Corcelette 2019. The Gamay grape from Morgon, a subregion of Beaujolais, is a light to medium-bodied red featuring strawberry, cranberry, and red cherry, along with a hint of smoke and earthiness. Any herbal dishes would pair beautifully.

RT: For me personally&hellip;

MQ: Absolutely!

RT: Now Michaela, what if I have a big client dinner or special occasion where I want to take it up a notch?

&nbsp;MQ: There are so many outstanding options, however, the Regis Forey Clos Vougeot Grand Cru 2013. Here we have one of the best of the best. This Grand Cru Pinot Noir stands out with incredible balance and structure. The balance comes from equal contributions of the ripe red fruit such as cranberry and cherry, and the smoke, and earthy notes. The structure comes from the beautifully ripe skins offering silky tannins. Always highly rated, this wine will add to any special event.

RT: Michaela Thank you so much for all your great suggestions and helping us navigate Batard&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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BRAT

Bocca di Lupe

Gap Weekend: A Film Shoot in Wine Country

Alba Restaurant

Alba

10 Greek Street

L'Auberge Chez Francois

Andrew Edmunds

Salt Seafood and Oyster Bar

Matteos Ristorante Italiano

Matteo's

Banfi is a leading wine producer in Tuscany, known for its exceptional wines that blend traditional winemaking techniques with modern technology. The winery is committed to producing high-quality wines that reflect the unique terroir of the region.

Warm, easygoing restaurant offering seasonal & local rotating menus of American plates plus wine.

Steak Frites

Alexis Percival is a New York City based CMS certified sommelier, consultant and event planner who puts the art in party.

Certified sommelier Alexis Percival

homepage

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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