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About this Episode

Michaela Quinlan, certified sommelier, joins Robert Tas to review the wine list of Sagaponack. Located in Manhattan’s bustling Flatiron neighborhood, Sagaponack is a seafood restaurant with a six-course tasting menu. With seafood and six courses, pairing is no easy task, but Michaela provides expert insights and pairing suggestions to help you make the most of this culinary experience.

Wines reviewed include:

  • “Muros Antigos” Alvarinho, 2011 from Portugal
  • Lafarge Vial Chiroubles Fleurie, 2017 from Burgundy
  • Ben Haines pinot noir Yara Valley Australia, 2020
Transcript: Sagaponack


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 Sagaponek located in the Flatiron neighborhood, featuring seafood dishes, sharable plates, and a six-course tasting menu.

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

MQ: I’m always in for any restaurant that offers sharable plates. There are so many wonderful selections on this menu, that you will certainly need to taste a few. The same can be said for the wine list. We will take another world tour with today’s wine recommendations.

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

MQ: Seeing that there are so many beautiful seafood selections, why not begin with Champagne? I would consider the Maillart 1er Cru 2012 Vintage Champagne. This champagne consists of pinot noir and chardonnay with classic Champagne citrus, brioche, and green apple. Premier Cru vintage Champagne delivers a spectacular example of the best grapes of 2012. This is a perfect companion for cheeses, shellfish, and anything spicy or fried.

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 “must-try”?

MQ: Of course, and you know I have to mention two wines. To start, I would consider the “Muros Antigos” Alvarinho 2011 from Portugal. Albarino is a light, white grape with aromas of citrus, green apple, tropical fruit, grapefruit, and pineapple. Refreshing acidity with a medium body. A wonderful aperitif, perfect to pair with cheeses and shellfish.

RT: That sounds great. What else caught your eye?

MQ: You can’t miss with the Lafarge Vial Chiroubles Fleurie, 2017 from Burgundy, specifically Beaujolais. The gamay grape is bright with strawberries, red cherries, cranberries with a hint of smoke and earth on the finish. Medium-bodied red perfect pairing for pork, richer sauces.

RT: These are some great calls.

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

MQ: A wonderful bottle for the table would be the Ben Haines pinot noir Yara Valley Australia, 2020. Australia produces beautiful, medium to full-bodied Pinot Noir. Classic cranberries, red cherries, and blueberries, with some clove and earthy finish. Pairs well with herbed dishes and roasted vegetables.

RT: Ooh, Terrific.

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

MQ: A food-friendly crowd-pleaser would be the  Hugel Classic riesling, 2014 Alsace. Alsatian rieslings are on the dry end of the riesling sweetness spectrum, showcasing lime and lemon zest, green apple, pear, with a mineral finish. The natural fruit sweetness makes this wine a perfect pairing for anything spicy.

RT: Now Michaela, what if I have a big client dinner or special occasion where I want to take it up a notch?

 MQ: I usually find myself looking to Bordeaux and Napa, but today I would consider the Pierre Girardin “les Limozin” Meursault 2017. The Chardonnay grapes of this white Burgundy are sourced from a specific vineyard plot and showcases citrus, pear, green apple, with a floral, honeysuckle nose. Thanks to the limestone soils, the mineral finish allows for perfect pairing with salmon, tuna, shellfish, and herbed sauces. Excellent addition to any event.

RT: Michaela, thank you so much for all your great suggestions and helping us navigate Sagaponack’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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