In episode three of the CorkRules podcast, certified sommelier Grace Hood shares her expertise on how sommeliers create and organize a great wine list and provides a brief overview of how to pair wines. She also reviews the wine list of <a href="https://www.qualitymeatsnyc.com/">Quality Meat Steakhouse</a>, a restaurant renowned for serving the finest steaks and cuts of meat in NYC.

If you are looking for a robust cabernet sauvignon to pair well with the Bone-In Dry-Aged Prime Sirloin, consider the reasonably-priced Post &amp; Beam by Far Niente, 2020 Cabernet Sauvignon from the Napa Valley. It is the heavy presence of tannins in cabernet sauvignon that make it such an excellent match with a rare cut. The effect of tannins is in the texture, not the taste. Just as a strong cup of tea heavy with tannins makes the mouth feel dry, a heavy tannin wine is best to cut through fat.

At Quality Meat Steakhouse, the 15-page wine list provides a wide variety of types, styles, and vintages of wine with a vast array of tasting notes and subtle differences.

With so many choices, how do you make a wise, and informed choice of wine to pair with your food. It can take years to understand which wines pair well with what foods. Luckily, that&rsquo;s where a certified sommelier can help you. This is their area of expertise and experience, so why not take advantage of it and ask for their advice? For instance, if choosing the Fresh Cracked Lobster the Caposaldo, Pinot Grigio, Veneto, 2020 would be a wise choice. Dry white wines generally work better with shellfish because the shellfish is slightly sweet and mild, a crisp dry white helps accentuate the flavors without adding to the sweetness, much like a twist of lemon adds just a nice amount of acidity to help balance the fats and sugars.

If you don&rsquo;t have a sommelier by your side, these simple rules on pairing wine with food will help you decide what to choose.

<ul>
	<li>When it comes to acidity, the wine should be more acidic than the food.</li>
	<li>Likewise, the wine should be sweeter than the food.</li>
	<li>Choose wine and food that are comparable in flavor.</li>
	<li>Bold, tannin-heavy red wines pair best with heavier, red meats</li>
	<li>Crisp, dry white wines pair best with light-intensity meats</li>
	<li>Bitter wines, tannin-rich wines are best balanced with fat.</li>
	<li>When eating sauce-rich foods, pair the wine to the sauce, not the meat</li>
</ul>

If you want to hear more about the wine list at Quality Meat Steakhouse, check out the CorkRules <a href="https://corkrules.com/episodes">wine review podcast </a>where Grace identifies the notable wines from Bordeaux, points out the best-value wines on the list, and shares a little knowledge on the wine and moonshine history in the States.

Cheers.

In episode three of the CorkRules podcast, certified sommelier Grace Hood shares her expertise on how sommeliers create and organize a great wine list and provides a brief overview of how to pair wines.

Quick Tips on Pairing Wine at Quality Meat Steakhouse

Wines from grapes grown in higher altitude areas with cooler climate has become quite the trend recently. This specific growing environment gives intense flavor but elegance and freshness to the final wines. To highlight and champion these conditions more and more winemakers are starting to use alto as a marketing and labelling term to show their grapes were grown in high altitude vineyards.

Decoding the wine label: Alto

Brut is a word often seen on labels for different kinds of sparkling wine. As you may have discovered when drinking these wines, it indicates that the wine is dry, meaning there is no perceived sweetness in the wine. But how about Extra Brut or Dry, what do they mean and are they the same as Brut?

Decoding the wine label: Brut

Semi-sweet Riesling, a type of wine falling out of style. It’s a shame, since these wines are perfect to pair with flavorful cuisines like Asian or Mexican, or simply drink as they come under the summer sun. The higher level of sugar left in the wine also means that the alcoholic fermentation was stopped before finishing, providing a wine with lower alcohol level and therefor easier grabbing a second glass of.

Decoding the wine label: Spätlese

Have you ever heard the word Xinomavro? Most have not. It is however a word on many sommeliers’ lips today, as it happens to be considered the grape variety with the highest quality in Greece, and one that is trending at the moment. The fact that Greece have been making wine for a long time comes as no surprise, but they have never exported an amount to make sure wine lovers around the globe tried it. With the growing wine tourism many have discovered these wines and are serving them in wine bars and restaurants in many countries today.

Decoding the wine label: Xinomavro

Chianti Classico, Valpolicella Classico, Soave Classico… Why do all these Italian wine regions have the Classico addendum and what does it mean? What is the difference for wines labeled as Classico?

Classico is a wine term in Italy seen on a few wine labels and it indicates that the wine’s from the historic center of the region, the heart. Using Chianti and Chianti Classico and their Sangiovese-based red wines as an example, Chianti is a rather large wine district within the Tuscany region. Chianti Classico is located withing Chianti as the central part and the one that originally existed. Back then this smaller region was actually called Chianti, but as the region grew the quality of the wine plummeted and the well-known characteristics of these red wines were watered down. The reputation took a hit and sales diminished. Eventually this led to the creation of Chianti Classico, which would be drawn from the original Chianti borders to recover the typicity of these wines. Today the quality of both Chianti and Chianti Classico have risen a lot due to modern techniques and knowledge about pruning, planting and temperature control in the winery.

Decoding the wine label: Classico

In the rarefied world of fine wine, where bottles can command prices equivalent to luxury cars, authenticity is everything. Laurent Ponsot's gripping memoir "FBI: Fake Bottle Investigation" reads more like a high-stakes thriller than a traditional wine book, chronicling his relentless pursuit of one of the wine world's most infamous counterfeiters, Rudy Kurniawan.

From Burgundy's Vineyards to the FBI's Most Wanted: A Winemaker's Quest for Justice

Chablis – one of the more popular styles of wine today and a region known by many. Most are familiar with the word Chablis and the light, fresh white wine with a touch of minerality it brings. Even though it’s a renowned wine, few knows what it really is.

Decoding the wine label: Chablis

Many grape varieties around the world of wine have names local to the region or country they’re grown in, even though they’re exactly the same. The most famous example would be Syrah in France where the same grape is named Shiraz in Australia. Another variety with two names is Pinot Grigio, or Pinot Gris.

Decoding the wine label: Pinot Grigio

Have you ever seen the term sur lie on a wine label? It’s not a grape and not a wine region, but a winemaking method used to give certain styles of white wine a rounder texture and a more complex flavor profile.

Decoding the wine label: Sur lie

Grant Wood, wine educator and certified sommelier, and Robert Tas point out the best bottles on the 67-page list at Quince. 

Wine Review of Quince, San Francisco

Grant Wood

Quince

Quince

RT: Hello and welcome to CorkRules!&nbsp;

A podcast where we review a wine list from your favorite restaurants. I&rsquo;m your host Robert Tas along with Grant Wood, wine educator and certified sommelier

Hello Grant, great to have you back for another great wine list.

GW: Hello Robert!

RT: Before we jump in, let&rsquo;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:&nbsp;So, sit back and listen as we review your favorite wine list.

Quince

Quince is a contemporary dining masterpiece in San Francisco&rsquo;s historic Jackson Square, and they were the first to be awarded a green star from Michelin for its efforts in sustainability and biodiversity. They have an impressive 67-page wine list so let&rsquo;s dive in and see what we discover.

Starting with by the glass and you can&rsquo;t go wrong with toasting with a glass of Billecart-Salmon Brut Rose which is always a delight.

For a solid white that fits their Italian flair I&rsquo;d go for a glass of the 2018 Ansitz Dornach Pinot Bianco, Vigneti Delle Dolomiti from Alto-Adige is a great choice but for you Robert, I&rsquo;d suggest the 2017 Jean-Francois Malsert from Saint-Joseph which is peppery, perfumed and elegant.

Lastly, a great way to fortify your evening would be the 1929 D&rsquo;Olivera, Tinta Negra which is a great opportunity to drink a little bit of history.

Moving on to bubbles, I love the Egly-Ouriet &lsquo;Les Crayeres&rsquo; V.V Grand Cru which is 100% PN from a single vineyard in Ambonnay but you also can&rsquo;t go wrong with the likes of Cederic Bouchard and Ulysse Collin of which they have multiple bottlings.

For the big houses, I&rsquo;d go for the 08&rsquo; Bollinger La Grande Annee or anything from Krug of course.

Now it&rsquo;s time for whites to keep things moving. For the lighter more linier side, I absolutely love anything from Peter Lauer making beautiful and pure styles of Riesling from Saar, a sub-region of the Mosel in Germany and on their list I&rsquo;d go for his Ayler Fass 3 Troken which is a favorite. 

Another great Riesling but from Austria that could be really fun is the 2000 Jamek &lsquo;Ried Klaus&rsquo; Smaragd from the Wachau.

If you&rsquo;re feeling a little natty and funky but still want an iconic wine from Italy then look no further than the 2009 Gravner Ribolla is just the kind of skin fermented &lsquo;orange wine&rsquo; that you need in life.

I also love seeing the 2018 Monteraponi, Colli Della Toscana which is one of my favorite Tuscan producers and makes a great 100% Trebbiano.

Moving up the scale and if you want white Burgundy then I think the 2018 Alice et Olivier De Moor &lsquo;Coteau de Rosette&rsquo; from Chablis is really awesome but you can also ball out with Raveneau if you want Chablis. Something a little rounder and further south, I&rsquo;d go for the 2013 Dominique Lafon from Meursault is a great direction to go. A great domestic alternative from here in California is the 2017 Racines &lsquo;Sanford &amp; Benedict&rsquo; Chardonnay from the Sta Rita Hills or the 2009 Stony Hill Chardonnay from Spring Mountain would be fabulous since those older Stony Hill&rsquo;s age so well.

Now for your reds, Robert, and particularly if I&rsquo;m dining with you, I&rsquo;d order the 2012 Lorenzo Accomasso &lsquo;Rocche dell&rsquo;Annunziata, Vigna Rocchette is an amazing Barolo if you want to ball out. I know you love wines with some age as well so I point you towards the 1964 Oddero which would be a really interesting time capsule.

One more Italian favorite for me at a better value is the 2013 Giuseppe Quintarelli &lsquo;Primofiore&rsquo; is a favorite of mine from the Veneto and always delivers.

If you want Grand Cru Burgundy then I&rsquo;d go for the 1995 Jacques-Frederic Mugnier &lsquo;Bonnes Mares&rsquo; which is a splurge for sure but a wonderful producer championed by the late Becky Wasserman.

But if you&rsquo;re a baller on a budget then I&rsquo;d order the Jean-louis Dutraive &lsquo;Champagne&rsquo; from Fleurie would be a better way still being able to pay the rent and is of course a delicious option. If you want California PN then I&rsquo;d go for the 2015 Ceritas &lsquo;Coastalina&rsquo; from the Sonoma coast but the 2019 Hirsch &lsquo;The Bohan Dillon&rsquo; is a great value as well and an amazing vineyard in Fort Ross Seaview.

or California Cab there is a lot of great options to choose from, but my eye immediately goes to the 2011 Corison &lsquo;Kronos Vineyard&rsquo; which is an undervalued vintage which is aging beautifully. Another no brainer is the 1990 Dunn &lsquo;Howell Mountain&rsquo; which has some great age on it. I just had the 92&rsquo; for my 30th birthday and it was perfect.

Lastly, to finish on a sweeter note, I&rsquo;d go for the 2009 Paolo Bea, Montefalco Sagrantino, Passito from Umbria.

Final thoughts, this is an incredibly detailed list that spares no expense but offers great depth and has something for everyone and at every price point. This was a great list to go over and I look forward to dining there soon.

Cheers!

Grant, thank you so much for all your great suggestions and helping us navigate Quince&rsquo;s wine list. I can&rsquo;t wait to go try your great suggestions.&nbsp; &nbsp;

To our audience, thank you all for joining us here on CorkRules.

If you would like Grant to review one of your favorite restaurants, please send us email to: <a href="mailto:Info@corkrules.Com">Info@CorkRules.Com</a> 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.&nbsp;

And finally, drink what you love and please make sure you drink responsibly.

Thank you.

&nbsp;

BRAT

Bocca di Lupe

Gap Weekend: A Film Shoot in Wine Country

Alba Restaurant

Alba

10 Greek Street

L'Auberge Chez Francois

Andrew Edmunds

Salt Seafood and Oyster Bar

Matteos Ristorante Italiano

Matteo's

The Prisoner Wine Company is a premium wine producer that focuses on producing unique, high-quality wines that are rich in flavor and depth. The company is known for its bold and powerful blends that are crafted using cutting-edge winemaking techniques. The Prisoner has quickly become one of the most recognized and respected wine producers in California.

Upscale kosher destination presenting steaks & creative sushi in a stylish bi-level space.

28-50 Wine Workshop & Kitchen

28-50

Bleu Provence

KOCHINYC

Kochi

Wally's

Hav & Mar

Bern's Steakhouse

homepage

CorkRules application allows you to discover wines at your favorite restaurants, learn with friends and be confident with price transparency. Order wine with confidence at restaurants and retailers. Get personalized recommendations. #DrinkWhatYouLove

The Loft Steakhouse

Bartenura

Moscato d'Asti NV

Moscato

Moscato d'Asti, Piedmont, Italy

Segal's

Unfiltered Cabernet Sauvignon NV

Cabernet Sauvignon

Galilee, Israel

Bartenura, Toscano Rosso, IGT NV

Tuscany, Italy

Herzog

Baron Herzog Chardonnay NV

Chardonnay

California, USA

Baron Herzog

Cabernet Sauvignon, California NV

California, USA

Bartenura

Prosecco Brut NV

Glera

Prosecco, Italy

Binyamina

Moshava Merlot NV

Merlot

Galilee, Israel

Chalk Hill

Herzog Cabernet Sauvignon Special Edition Warnecke Vineyard NV

Chalk Hill, USA

Weinstock Cellar

Select Cabernet Sauvignon NV

Napa County, USA

Alexander Valley

Herzog Wine Cellars, Special Reserve Cabernet Sauvignon NV

Sonoma County, USA

Cellars

Herzog Wine, Napa Valley Special Reserve Cabernet Sauvignon NV

California, USA

Teal Lake

Shiraz NV

Shiraz/Syrah

South Eastern Australia, Australia

Herzog

Special Reserve Chardonnay NV

Chardonnay

Russian River Valley, USA

Lo.Ca.Tour

Pinot Grigio NV

Pinot Grigio

California, USA

Cellars

Herzog Wine, Lineage Rose NV

Clarksburg, USA