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About this Episode

In this episode, certified sommelier Michaela Quinlan and host Robert Tas visit the wine list of Root & Bone in NYC where they explore wines from Oregon, the Finger Lakes, and California. If you are looking for the perfect wines to pair with fried chicken and pulled pork, Michaela will help you find them as she shares her expert opinion on the value-packed wine list of Root & Bone. .

Wines reviewed include:

  • Boundary Breaks, Ovid Line North Riesling from the Finger Lakes of NY
  • Fleur Pinot Noir from Carneros, California
  • Ghostrider Ungrafted Syrah from Lodi, California
Transcript: Root & Bone

Root & Bone

RT: Hello and Welcome to Corkrules! 

A podcast where, in each episode, we will review a Wine List from your favorite restaurants. I’m your host Robert Tas along with Michaela Quinlan, Certified Sommelier.

Hello Michaela, it’s great to be back together for another episode.

MQ: Hi Robert!


Before we jump in, let’s talk about CorkRules.

We created CorkRules to demystify wine list’s because we know from experience, that sometimes when we get that list handed to us, well… 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: So, sit back and listen as we review your favorite wine list.

RT: Today we are talking about Root and Bone. Root and Bone is bringing Southern comfort food to NYC. If you’re craving killer sides and fried chicken, we have the perfect wine pairing for you!

Michaela, I can’t wait to hear what do you think of their wine list?

MQ: It is acceptable to only order sides? I hope so, as I’m ready to dive into their wine list and comfort food.

RT: That’s really great, as you looked at the list did you see anything jump out at you?

MQ: Of course! Seeing that there is an excellent selection of menu items featuring rich flavors, I would begin with a glass of Rainstorm Pinot Gris from the Willamette Valley in Oregon. As we love to mention location, location, location, yes, Pinot Gris is the same grape as Pinot Grigio, with Pinot Grigio growing in Italy. Outside of Italy, the wine is known as Pinot Gris. The same can be said for Shiraz, grown in Australia, where in other growing regions, it is known as Syrah.

Back to Pinot Gris. The fresh acidity and melon/peachy aromas and flavors bring some lightness to richer, fried food selections.

RT: That is for sure unique.

So Michaela, their list seems to have lot of range but was there anything that you would say is a “must-try”?

MQ: A must-try would be the Boundary Breaks, Ovid Line North Riesling from the Finger Lakes of NY. Always fun to support local winemakers. What I enjoy about Rieslings from the Finger Lakes is that they maintain a nice balance of citrus, dried apricot, and only a hint of sweetness. This hint of sweetness is a wonderful pairing with any spicy dishes.

RT: Resiling aren’t they sweet?

These are some great calls.

MQ; Versatile grapes, alcohol content

RT; So you know I’m getting thirsty and will need to order a bottle with my dinner, where would you guide us?

MQ: A crowd-pleaser for the table would be the Fleur Pinot Noir from Carneros, CA. Pinot Noir, being a thinner skinned, lighter bodied red grape, is a wonderful red wine selection that certainly won’t overpower those favorite comfort food flavors. The classic cherry cand strawberry flavors, along with that hint of black pepper and spice will certainly compliment, dare I say, fried chicken?

RT: Ooh, Terrific.

Michaela, speaking of price, sometimes people have a budget in mind..  any other great value wines you’d point us too? 

MQ: Root and Bone’s wine list is full of great value. Another favorite to consider would be the Ghostrider Ungrafted Syrah from Lodi, CA. I will always default to syrah when looking to pair with anything smoky or off the grill. Think pulled pork. This syrah is taking the blackberry, black cherry, and spice up a notch. This selection will certainly stand up to the grill.

RT: One of my favourite combos with Fried chicken is Champagne and sparkling wine any thoughts here

MQ: xxxx…Gerrand Betrand

MQ: Absolutely!

RT: Michaela Thank you so much for all your great suggestions and helping us navigate The Lobster Club’s wine list. I can’t wait to go try them myself.  

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. 

And finally, drink what you love and please make sure you drink responsibly.

Thank you.








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