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

Blue Hill at Stone Barns

Michaela Quinlan

Blue Hill Farm

Blue Hills

RT: Hello and Welcome to CorkRules!&nbsp;

A podcast where&nbsp;(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.

RT:&nbsp;So, sit back and listen as we review your favorite wine list.

RT: Today we are talking about Blue Hill at Stone Barns, which is located within the Stone Barns Center for Food and Agriculture in the Pocantico Hills of NY. Your multi-course tasting selections are sourced from local farms.&nbsp; Michaela, I can&rsquo;t wait to hear what do you think of their wine list?

MQ: We have discussed many extensive wine lists, however, this list truly takes you around the world.

This list begins with an extensive assortment of half bottles and large format bottles. No matter the size of your party or varying palates, this wine list is sure to please.

I also find the variety of vintages within this wine list to be quite special, especially if you are celebrating a birthday, anniversary, or special year, there is most likely a vintage to match.

RT: That&rsquo;s really great, as you looked the list did you see anything jump out at you?

MQ: Since the menu is locally sourced, let&rsquo;s begin with a local wine selection. I would consider the Forge Cellars &ldquo;Sunrise Hill Vineyard&rdquo; Riesling 2018 from the Finger Lakes of NY. Riesling is a versatile grape that can produce wines from dry to sweet. In this case, we have a beautiful, bone dry, Riesling with bright acidity and features notes of citrus, tangerine, pear, with a hint of minerality on the finish. A beautiful local selection.

RT: That is for sure unique.

So, Michaela, their list seems to have lots of range but was there anything that you would say is a &ldquo;must-try&rdquo;?

&nbsp;MQ: You know how much I love a visit to Burgundy. Domaine Darviot-Perrin &lsquo;Genevrieres&rsquo; 1er Cru Burgundy 2018. Here we have some of the best of the best when it comes to un-oaked Chardonnay form the Genevrieres vineyard site in Burgundy. Aromas and flavors of green apple, pear, melon, along with its medium body, truly make this wine a classic. Herbal dishes, along with medium weight sauces make wonderful pairings. &nbsp;

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: Staying local, I would consider the Macari Cabernet Franc 2015 from the North Fork of Long Island. Cabernet Franc, originally a blending grape in Bordeaux, is a tremendous wine on its own. Ripe blackberries and cassis blend with rich tannins, earth, nutmeg, and a hint of violets on the finish. This is an excellent selection should your tasting menu feature roasted vegetables and herbs. 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: Another local favorite to consider would be the Ravines Chardonnay 2013 from the Finger Lakes of NY. Here you have all of the coveted green apple, pear, and citrus with a light bit of oak and vaNULLla, all with a mineral finish. This is an excellent selection, as it is a food-friendly white wine. No matter the local selection, this wine is sure to please.

RT: Now Michaela, what if I have a big client dinner or special occasion where I want to take it up a notch?

MQ: A true stand out is the Biondi Santi Annata Brunello di&rsquo;Montalcino 2013. Rated 98 points from the Wine Enthusiast, this Brunello exudes floral aromas of violet and lavender, along with cherries, ripe blackberries, smoke, leather, and rich smooth tannins. Biondi Santi produced the first Brunello di Montalcino in 1888 and continue to produce renowned Sangiovese of great elegance and superior longevity. A wonderful addition to any event.

RT: That sounds fantastic. What if I am looking to take it up a notch after dinner? Do you have any suggestions for a dessert wine?

MQ: Chateau Massereau Barsac 2006 from Bordeaux. Barsac is a subregion of Bordeaux that neighbors Sauternes. This lighter, sweet white wine consists of sauvignon blanc and semillion. The sweetness of the wine is the result of Noble Rot which occurs in regions with high humidity. Noble Rot adds flavors of honey, ginger, and apricot. This is a beautiful dessert wine if you are looking to continue the celebration and conversation.

RT: Michaela Thank you so much for all your great suggestions and helping us navigate Blue Hill at Stone Barn&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.

&nbsp;

End

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