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About this Episode

Camila Alvarez, head sommelier and consultant, and Robert Tas review the wine list at Le Meson, Camila explores the extensive list, including Spanish wines, different grape varieties in different styles, Armenian wines, indigenous varieties and wines from Texas. She suggests Cava that is perfect to pair with seafood and Spanish dishes, an elegant red blend full of red and black plum flavors, blackcurrant and spicy notes, and a Cuve made from 12 Grand Cru.

Wines reviewed include:

2015 Yacoubian Hobbs, Vayots Dzor, Armenia
2002 Vega Sicilia Unico from Ribera del Duero, Italy
1985 Faustino, Rioja, Spain

Transcript: Meson

La Meson:

RT: Hello and welcome to CorkRules!

A podcast where we review a wine List from your favorite restaurants. I’m your host Robert Tas along with Camila Alvarez, head sommelier and consultant.

Bonjour Camila, it’s great to have you join our CorkRules Family from Paris!

CA: Hello Robert!

RT: Before we jump in, let’s talk about CorkRules.

We created CorkRules to demystify wine lists because we know from experience that sometimes wine lists can be intimidating, and even a little daunting.

Our aim is to help prepare you to navigate that list, find those hidden gems, 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 “Le Meson” wine list.

It has a great energy and wine list to match.

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

CA: Hi Robert, the wine list is very extensive, and I was surprised about the different sections of the wine list, from Spanish wines through the different grape varieties in different styles. I was surprised about the sommelier selection with the indigenous varieties and the Texas selection.

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

CA: Thinking about the indigenous section starting with Spanish Corpinnat designation, in the Catalan region. Xavier Gramona, one of the most famous producers in the region and Enoteca Cuve is made from 12 Grand cru in the region.

Something interesting to taste and different than other sparkling wines.

RT: Ooohh those sound great.

So, Camila, their list seems to have lots of ways we could go but was there anything that you would say is a “must-try”?

CA: A classic Rioja, is a must try in this wine list. Faustino is a winery in Rioja with more than 100 years of history. The vintage 1985, still good to drink with red aromas and full deep body, gran reserve must be aged minimum 30 months in oak.

RT: So, this list has so many great choices, what other wines would you suggest for our second or third course?

CA: Armenian wines is something different to try and one of the first countries producing wine with Georgia. Yacoubian Hobbs 2015 is made in Vayots Dzor region and the red grape variety Areni is made in a volcanic soil which gives structure and red flavors like red plum and strawberry. For a third course, Vintage Port of Barros 1998 is founded in Vila Nova de Gaia the classic port area, vintages ports are only made in exceptional years from a blend of wines of the same year. The wine is matured in cask for two years and is then bottled, better to demand to decant this type of wine to open the aromas of coffee, nuts, and vanilla.

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

CA: Bierzo is a wine region in the Leon community of Spain, great value wines. For example Raul Perez with his cuve Ultreia St Jacques, expressive from the terroir, aged in oak for 10 months but still very easy to drink, the grape variety Mencia is full here.

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

CA: Elegant and nice for a good dinner is Vega Sicilia Unico from Ribera del Duero 2002, is a perfect blend of Tempranillo and Cabernet sauvignon, elegant full of red and black plum flavors, blackcurrant and spicy notes.

RT: Cava is always a good call for me, especially with seafood and Spanish food.

CA: I 100 percent agree

RT: Camila, thank you so much for all your great suggestions and helping us navigate Le Meson’s wine list. I can’t wait to go back and try your great suggestions.

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.