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Video: Wine Myths Debunked with Leonard Lopate

Wednesday, March 30, 2016

Red wine. Red wine. (Copyright: lenetstan/Shutterstock)

Are rieslings always sweet? Are darker wines heavier and more complex? Can cheese make bad wine taste good?

It’s time to pull back the curtain on wine. Watch archived video of our sold-out conversation debunking some of the biggest wine myths and discovering simple, approachable ways to unlock the huge array of flavors in any bottle with WNYC's Leonard Lopate and wine director of three-Michelin starred Le Bernardin, Aldo Sohm

→ Join the conversation using #LopateLibations

About Aldo Sohm

Aldo Sohm oversees a wine collection of 15,000 bottles made up of 900 wine selections at Le Bernardin, New York City’s longest New York Times four-star restaurant. He is also the face of Aldo Sohm Wine Bar, just steps away from Le Bernardin where guests can enjoy his approachable, meticulously crafted wine list.

Sohm received the 2009 James Beard Award for “Outstanding Wine Service” and was the first representative of America to win the highly coveted title, “Best Sommelier in the World 2008,” by the World Sommelier Association. Sohm was named "Best Sommelier in America 2007" after having been awarded a similar title in his native Austria for four consecutive years starting in 2002, a feat never before, or since, accomplished.  

Here is your cheat sheet for the wines paired for the event: 

- Prosecco Rustico, Nino Franco
- Rüdesheimer Riesling Trocken, Leitz - 2014

- Ruet Morgon ‘Les Grands Cras’ 2014
- Vietti Langhe Nebbiolo 'Perbacco' 2013


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Comments [1]

Ira Saperstein from Manhattan

When dining in a good restaurant and selecting a wine one will often see a wide price range for similar wines. For example you may be offered a Cab for $48 and another for $98.

I subscribe to the belief that a good restaurant will never knowingly put a bad wine on the list so choosing the $48 bottle in this case should result in a happy result.

Is this reasoning valid?

Mar. 30 2016 06:49 PM

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