CorkRules - Episodes | Blue Hill at Stone Barns Blue Hill Farm

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About this Episode

Michaela Quinlan, certified sommelier, joins Robert Tas to navigate the wine list of Blue Hills at Stone Barns. As the name suggests, this restaurant focuses on sourcing ingredients from local farms but the wine list is extensive and global, featuring bottles from New York to New Zealand.

Wines reviewed include:

Chateau Massereau Barsac from Bordeaux, 2006
Biondi Santi Annata Brunello di’Montalcino, 2013
Ravines Chardonnay from the Finger Lakes of NY, 2013

Transcript: Blue Hill Farm

Blue Hills

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!

RT:

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 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. Michaela, I can’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’s really great, as you looked the list did you see anything jump out at you?

MQ: Since the menu is locally sourced, let’s begin with a local wine selection. I would consider the Forge Cellars “Sunrise Hill Vineyard” 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 “must-try”?

MQ: You know how much I love a visit to Burgundy. Domaine Darviot-Perrin ‘Genevrieres’ 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.

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: 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. any other great value wines you’d point us to?

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’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’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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