CorkRules - Episodes | Buddha-Bar Restaurant New York Buddha Bar

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About this Episode

Restaurant sommelier and wine educator Alexis Rogers joins host Robert Tas for another episode of CorkRules. Alexis reviews the wine list of the Buddha Bar, an Asian-fusion restaurant located in the downtown Tribeca neighborhood. This wine list offers the well-known names that need no introduction, but it also offers a selection of delicious, lesser-known wines that should not be missed, and Alexis reveals the ones that should not be overlooked.

Wines reviewed include:

JM Brocard Chablis
Domaine Sigalas Assyrtiko
Raen

Transcript: Buddha Bar

Buddha Bar

RT: Hello and Welcome to CorkRules!

I’m your host Robert Tas along with Alexis Rogers, wine educator and restaurant sommelier

Hi Alexis, thanks for being back with us on another episode of CorkRules, - a podcast where we help simplify and demystify the wine lists at some of your favorite restaurants. We talk with certified sommeliers and wine professionals who point out interesting bottles, classic food and wine pairings, hidden gems, value wines, or splurge wines that will take your dining experience over the top.

AR: Thanks for having me again!

RT: Today we are looking at the wine list at Buddha Bar NYC. Bringing the international Buddha Bar concept to NYC’s Tribecca neighborhood, the menu here is decidedly Pan-Asian but with some European and California influences. Does this global-mindedness translate into their wine list as well Alexis?

AR: It does! Wines from all the major regions are represented. This wine list has 5 simple categories - Sparkling, Red, White, Rose, and Sake. I'm afraid that's where the organization ends though. Wines aren't grouped by country of origin, by grape variety, or even price. You just have to look at every bottle individually. Your more popular and commonly known wines are here - big names like Far Niente and Hundred Acre and Dom Perignon. You don't really need a sommelier to decode those wines - you know what they are. So in this episode, we’ll focus on wines you may overlook.

RT : I can't wait to hear about what you’ve found!

AR: First up is the Domaine Sigalas Assyrtiko from the Santorini region of Greece. One of Greece’s finest producers making wine from one of the country’s most noble grapes! This still relatively-rare grape grows mostly (and most famously) on the windswept, volcanic island of Santorini. These super-crisp, citrusy, mineral-driven wines are a seafood lover’s dream! Pair this with anything in a shell that you would normally squeeze a lemon on. Here at Buddha Bar specifically, definitely with the oysters and black Kaluga caviar.

RT: What a treat! Caviar is one of my favorite indulgences! But I would definitely have to try that whole live Kamchatka crab! What would you pair with that?

AR: That “for the table” snack will set you back a pretty penny so I selected a wine that won't break the bank - The JM Brocard Chablis. This is the wine for the ABC crowd - Anything But Chardonnay, even though it’s 100% Chardonnay. The wines of Chablis are bright and fresh with electric acidity and notes of lemon, lime, and green pear fruit with a pronounced chalky and smokiness. This chardonnay is neither buttery nor oaky and that style is typically what people mean when they say they don't like chardonnay. A lack of those common aspects of chardonnay is exactly what makes this wine such a great pairing with seafood.

RT: What a snack! And bottle! But what if we DO want to splurge on a bottle? Which would you pick?

AR: Splurging here would be really easy because all of the big names in wine are here. The problem with that is sometimes that’s exactly what you're paying for - the name. So let's go with a name that’s actually worth it - Raen. Raen is a project from winemakers and farmers Carlo and Dante - 2 brothers with a VERY famous last name - Mondavi. As in Robert Mondavi - one of the pioneering winemakers that put California wine on the map in the 1970s. This bottle comes to us from the prestigious Sea Field Vineyard on the western Sonoma Coast. Raen Pinots are known for being rich and concentrated, yet still elegant and lifted. Look for notes of raspberry and rhubarb, wet rock and forest floor, with a touch of dried herbs and violets. Pair this with the duck and foie gras dumplings!

RT: Sonoma Coast is a great place for pinot and I bet these guys picked up some pointers along the way! Alexis, thank you for joining us to sift through the list at Buddha Bar NYC. 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 or wherever you get your podcasts.

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

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