GlenArbor

GlenArbor Golf Club

RT: Hello and welcome to CorkRules! 

I’m your host Robert Tas along with Fernando Silva, artist, wine critic, and sommelier

Hi Fernando, thanks for being 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.

FS: It is a real pleasure, Robert. Glad to have the chance to talk about Glen Arbor’s wine list!

RT: Glen Arbor Golf Club is located in Bedford Hills, New York, it is one of the most exclusive private golf clubs in the US and in the world. The dining experience resembles the one you might have at any famous Manhattan restaurant, focusing on Modern American Fusion Cuisine. The exclusive membership accounts for what is known as “the one percent” including famous movie stars and prominent people from many diverse industries.

FS: I have a passion for all things related to wine, I always try to taste different wines from different regions. That is what is reflected on the Club’s wine list, we have a very diverse selection of wines, and a very diverse range of varieties for many different tastes, our members  and their guests are very well-traveled and are very knowledgeable when it comes to wine regions, with that in mind the list has a very important Italian, French and California component,  which are the member’s favorite vacation spots.

On the Italians we have great Piedmont examples, Barolos like Cogno, Ratti, Marchesi de  Barolo, Vietti, Barbarescos by Gaja, and also some great Brunellos and Vino Nobile, in  California we have some really awesome wines, Stone the Crows in Napa made by Thomas  Rivers Brown, My favorite neighbor, from Paso Robles, by Eric Jensen, and of course the usual suspects, like Caymus, Far Niente, Groth, but also new and exciting wines like Cervantes, or  the new project by Hundred acre “Fortunate Son”.

RT: So here is where a lot of people get tripped up on a wine list. They have narrowed it  down to what variety they’d like and from where, but if there are multiple options, how do you pick?

FS: I select wines usually by asking where they spent their last vacation or what is your favorite  town in Italy or France or California…that gives me enough information to find something

special in the cellar that might bring some good memories of their last trip, and a good bottle from that region!

The BTG Selection is varied and Diverse as it could be, with very interesting options, If you are  looking for a good Pinot Noir, I recommend Merry Edwards, from the Russian River Valley, or a  great find from Sicily, Tonnino Nero D’avola. Chateau Montelena and Duckhorn Chardonnay for the Chardonnay Lovers, or Mariflor a good Sauvignon Blanc from Argentina!

Celebratory occasion….

when we speak of an opening celebratory occasion, I am always going to start with bubbles! We can enjoy one of my favorites, Krug or Charles Heidsieck, or Laurent Perrier in my opinion some of the most iconic champagnes in France, 

RT: I like the method! And that sounds like it’s going to be a great bottle! While famous for their buttery escargot and icy oysters, the real culinary legends at Pastis are the steak sandwich with gruyere and their steak Frites, living permanently on everybody’s Must  Try list. What are we pairing with either of these?

FS: when it comes to food pairings I work very closely with the Executive Chef, Michael  Ruggiero, the steaks are phenomenal and as an Argentinian, I have a good eye for the many special cuts like the porterhouse or New York Strip, and of course the Famous Rack of Lamb… for that, I have in the cellar Michel Rolland’s Val de Flores Malbec, also a great companion for steaks that I recommend is “Stone the Crows” Cabernet Sauvignon, a small boutique wine, from  St Helena. if our guests want some Bordeaux there is always a bottle of Chateau Palmer 2015 or L’Evangile, Pomerol ready for them. We can’t forget classic New England cuisine, like the  Lobster Roll of NE Clam Chowder, amazing Yes! A great Rose from Provence like Bodvar or  Peyrassol, both really great wines! And for a Branzino or Salmon, my suggestion is Sancerre my favorite is Cherrier Sancerre, la Croix Poignant, a Loire Valley Classic, 

RT: Nothing better than a juicy steak and a glass of Bordeaux! It’s one of those classic pairings that even wine beginners know. So, Alexis - you and I are talking about French wine and you haven’t mentioned Champagne yet… I feel like you pick a bottle of champagne in almost every episode we have you on…

FS: our guests usually end their dinner experience with something fantastic like a glass of  something unique that elevates the whole experience to a new level…. Port or single malts or a  glass of good dessert wine. Our most popular in Port is Kopke 20yr old tawny, in Sauternes  Chateau Lafaurie Peyraguey 1997, a late harvest Tokay when it comes to Single Malts the  choice is Macallan 12, 15, or 18.

Salute! Cheers!

RT: With all those accolades and all that praise, I’ll have to pick up a bottle! Or better yet, head over to GlenArbor and enjoy it with the in crowd. Thank you for sharing your

obvious passion for the wines of France and helping us out with the list at Pastis! 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 wherever you get your podcasts. And finally, drink what you love and please make

sure you drink responsibly.

END