Have & Meyer

Have & Meyer

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 Whitney Grant, wine educator and certified sommelier.

Hello Whitney, it’s great to have you back on with CorkRules.

WG: Hi Robert! Thanks for having me! I’m excited to share these wine selections with you and the CorkRules listeners.

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 Have and Meyer, an Italian restaurant featuring authentic recipes using sustainable and seasonal ingredients from small producers. “Slow Food” inspired eats with an incredible natural wine selection. Whitney, can you tell us a little about what natural wine is?

WG: Unlike organic or biodynamic there is currently no certifications or uniform definition for natural wine. That being said, natural wine is typically made in traditional simple methods, using grapes farmed without the use of pesticides or herbicides, fermented with natural yeast otherwise known as wild fermentation, there are no additives, and typically little to no sulphites. There is a ton of diversity with natural wine producers and Have & Meyer is an excellent place to explore this style with over 100 wines by the glass there is something for everyone!

RT: Wow, that is quite the selection where would you start with this list?

WG: Let's start with a tour of Italy starting with Northern Italy and Piemonte in the northwest corner of Italy growing Nebbiolo. Nebbiolo is a red wine grape known for its high levels of acidity, tannin and ability to age. Typically aromas of cherries, herbs and dried florals.

I would recommend two of these Nebbiolo wines to see the difference of these two sub-regions. First the Brezza Barolo. Brezza has been certified organic since 2015 starting the process in 2010 really focusing on vineyard health and in turn producing incredible wines.

I would also suggest the Cascina delle Rose Barbaresco a female-run winery. In comparison to Barolo these wines are slightly fruiter with the same high acidity and tannin to make these age beautifully. You can expect aromas and flavors of dried cherries, rose petal with depth and structure.

RT: Where to next on our tour of Italian wines?

WG: Let’s explore the selection of Central Italy and Chianti Classico. I would recommend the Ottomani Chianti Classico which is 100% Sangiovese. These grapes slowly ripen in the higher altitude vineyards giving the wines great acidity and herbal aromas. The Ottomani vineyards are certified biodynamic and organic and are growing great quality fruit. With this wine you can expect smoky red fruit and tomato leaf, this would pair nicely with a hearty Ragu.

Finishing out the tour of Italy with Southern Italy and a Fiano from Campania for the white wine drinkers. Typically these wines have medium acidity and medium to full body, with atoms of stone fruit, melon, and mango. Here at Have & Meyer, I would recommend the Cantina Giardino Gaia Fiano. These producers farm old vines and age the Fiano in chestnut casks.

 RT: I see on the menu a selection of orange wines, can you tell us more about orange wines?

WG: Orange wine is a growing category, especially in the natural wine space. This type of wine is produced by leaving the grape skins and seeds in contact with the juice, similar to how red wines are made. The end result gives the wine an orange hue and some mild tannins.

If you’d like to try an orange wine here I’d recommend the Stefano Ronco Severo pinot grigio. This wine has aromas of acacia flowers, white fruits, walnuts, and toasted almonds with a hint of spice on the finish.

RT: What would you recommend for a guest who is not as familiar with the Italian wine varietals?

WG: They do have more of the common varietals available here. The D ’Orsaria Chardonnay made with cool fermentation in stainless steel. Nice crisp acidic unoaked chardonnay. A lovely rosé of Syrah with note strawberry rounded out with a nice earthy finish. The Il Rospo Cabernet Sauvignon from Tuscany where they can produce amazing “Super Tuscans”. This wine has deep fruit flavors of black currant and cherry, crushed stones, and rich tannin.

RT: So Whitney, I see Have & Meyer have a full list of natural Champagne! Which Champagne would you recommend?

WG: Robert I love all things sparkling and Champagne is the best of the best. I would recommend Jacquesson Cuvee No. 744. This wine has received stellar ratings from wine critics scoring a 94 with Robert Parker saying this wine is “complex with aromas of orange oil, and stonefruit calling it vivid & nuanced. James Suckling had a stellar rating of 92 points. He called reviewed this wine as “attractive and very drinkable with aromas of apple and brioche”

RT: Whitney, thank you so much for all your great suggestions and helping us navigate the Have & Meyer wine list. I can’t wait to go try them myself.

WG: Thanks for having me Robert, this was an exciting list to review and I hope the CorkRules listeners get the chance to enjoy some of these wines!

RT: 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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