Cork Wines & Spirits

We have the finest wine selection and will ensure you have the best customer experience in the area.

Cork Wines & Spirits opened in Hoboken July 2014 and in Harrison December 2014.  Both cities were in need of a fine wine shop to meet the palates of an amazing and knowledgeable crowd of wine enthusiasts. Not only do they love a delicious wine, but are willing to explore the vast ways that people extract this liquid from grapes. We have taken it upon ourselves to find winemakers who are interested in bringing their creations to New Jersey.  The Wine Guys taste every wine that is in our stores, handpicking each item, making sure that our customers receive only the best. In addition, we encourage our customers to participate in our tasting panels adding their selections to our offering!

Labor Day Weekend Pairing: Ô de Léthé - Rosé (2020) & Grilled Pork Tenderloin with Peach Salsa

The Wine

Ô de Léthé - Rosé (2020)

Summer may be winding down, but Rosé season is going strong, and this is a do not miss Rosé wine at Cork.

Cave du Luberon is a small local cooperative wine producer that sources its grapes from the nearby terroir of sand and limestone, and from 30 year old vines. The wine is direct pressed and matured on the lees.

Nose: Fresh and intense, Subtle mix of citrus (grapefruit, mandarin and apricot)

Finish: Mineral, and white pepper give finesse and freshness providing character for the finish of the classic dry rose.

Pairs with: A wide variety of foods, from elegant raw seafoods to heavily spiced dishes, or even as an aperitif to start your meal or night. Complimentary with cuisines from Mediterranean through Japanese. A versatile wine for all occasions, relax in the freedom of this glass of Provençal rose.

The Pairing

Grilled Pork Tenderloin with Peach Salsa

What you will need

Pork Tenderloin Rub Ingredients:

2 Tbsp. chili powder

2 Tbsp. garlic powder

1 Tbsp. brown sugar

2 tsp kosher salt

1 tsp pepper

Peach Glaze Ingredients:

1 1/2 cups peach preserves or jam

1/2 cup barbecue sauce

1 tsp grated ginger

1/2 tsp garlic powder

2 small limes juiced

Peach Salsa Ingredients:

4-5 peaches un-peeled and chopped

1/2 cup red onion minced

1/2 red bell pepper chopped

1/2 cup fresh cilantro chopped you can substitute parsley)

3 Tbsp. fresh lime juice

2 jalapeno peppers (or poblano, for less heat) remove seeds and membranes and mince

1/2 tsp kosher salt

1/4 tsp ground black pepper

Preparation Directions

Pork Tenderloin Rub: Combine the chili powder, garlic powder, sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. Cover and refrigerate for 2-24 hours.

Peach Salsa: Place the peaches, onion, bell pepper, cilantro, lime juice, jalapenos, salt, and pepper in a large bowl and mix well. Cover and refrigerate for up to 24 hours.

Peach Glaze: Melt the jam in a small saucepan and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Place half of the glaze in a small bowl to serve with the pork later.

Grilling the Pork Tenderloin: Preheat the grill to medium-high heat or 400 degrees. Brush the grill with vegetable oil to keep the pork from sticking.

Place the pork tenderloins on the grill and turn every 5 minutes or so. When the meat thermometer reads 135 degrees and you have approximately 4 minutes of grilling time left, coat the pork tenderloins liberally with the glaze. Cook for 2 minutes and turn and brush the glaze on the other side. Cook for an additional 2 minutes. The tenderloins will take a total of 15-20 minutes to reach an internal temperature of 140 degrees at the thickest part. This will, of course, depend on the size of the tenderloins and how hot your grill is. When the tenderloins reach 140 degrees remove them from the grill, tent with foil and let them rest for about 5 minutes to come up to 145 degrees.

Serve: slice the pork tenderloins and top with a large spoonful of the peach salsa.                        

Recipe adapted from: hamiltonfarmersmarket.ca

 Cheers!

The Wine Guys

2016 Lake Family Tempranillo Paired with Chorizo & White Bean Stew

The Wine

Tempranillo, from California? Ahhhhhhhh I don’t know. Oh, it’s from Spann Vineyards? Ok, we’ll try it!” 

Cork Wines & Spirits has had a relationship with Spann Vineyards ever since we opened, and Spann wines constantly delivers. If you like Tempranillo or bolder med/light reds, this wine is a must try. WE90

This broad rich wine shows plenty of spicy mellow fruit and oak character, and a melt-in-your-mouth texture. It spent an extra-long 34 months in older barrels and tastes like warm cherry pie with a touch of brown sugar, yet without the sweetness.

The Pairing

Chorizo & White Bean Stew

We are excited this week to feature a new wine pairing by Jay. It is perfect for a cool SPRING day!

What you will need:

2 tablespoons olive oil, divided, plus more for drizzling

1 pound fresh Spanish chorizo or Italian sausage links

1 large onion, thinly sliced

4 garlic cloves, finely chopped

1 sprig thyme

2 15-ounce cans cannellini (white kidney) beans, rinsed

2 cups low-sodium chicken broth

Kosher salt

freshly ground pepper

5 ounces baby spinach or baby Kale (about 10 cups)

Smoked paprika season to taste (optional)

How to prepare it:

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate. 

Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes. Slice chorizo and fold into stew; add water to thin, if desired. 

Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired. Adapted from Epicurious

Cork Sunday Sports Pairing: Wings, Wine & Football

If you are in Hoboken today stop by Cork around 2:00 pm, there just might be a wing for you to sample with this wine!

The Wine

Columbia Winery, Merlot 2014

The 2014 vintage was warm all season long providing a large, uniformly excellent crop that came in about two weeks earlier than usual. Grape quality was superb, with Merlot developing ripe dark fruit notes and soft tannins. Winemaker Sean Hails selected the best grapes (85% Merlot, 8% Syrah, 5% Malbec, 2% Select Red Varieties), from the best vineyards within Columbia Valley, creating this rich, full-bodied wine that opens with a dark purple color and enticing aromas of plum, clove and baking spice. The pallet is fruit-forward with, flavors of black cherry, wild blackberry and juicy plum, complemented by notes of sweet oak, vanilla and hints of mocha and a round, mouthfeel, leading you to a finish that lingers with notes of ripe raspberry and caramel. This wine is a really great pairing for mild to medium traditional Buffalo wings, and a good value at $16.99.

Here is what two acclaimed critics had to say:

WE88 Exuberant aromas of cocoa and raspberry with light herb accents are followed by fresh, forward fruit flavors backed by lightly grainy tannins that bring some astringency.

WA87 Deep ruby colored, the 2014 Columbia Valley Merlot offers a classic bouquet of plums, caramelized black cherries, and chocolate and tobacco leaf in its forward, charming, enjoyable style

The Pairing

Oven Roasted Buffalo Wings

I researched 14 oven recipes, before picking this one and it is the best I have made. It takes some extra prep time but it’s worth it. No time, need it now, want the real thing, my Buffalo, Boeheim, turned me on to http://www.duffswings.com/   

What you will need:

5 pounds chicken wings, cut into drumettes and flats, (I recommend using organic air dried chicken wings if you can they provide better taste and texture)

5 teaspoon baking powder

5 teaspoon kosher salt

For the sauce:

1 cup Louisiana Hot Sauce (I used Frank's)

2 sticks unsalted butter

1 teaspoon Worcestershire sauce

1 teaspoon salt, or to taste

Cayenne pepper to taste (optional)

How to prepare it:

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours. Adjust an oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.  

The sauce: Melt the butter over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt the butter: you don't want the butter to separate. Taste for spiciness, and add cayenne if desired. When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a warm platter. Repeat with the remaining wings. Serve with celery sticks, and a blue cheese dip Recipe adapted from seriouseats.com

Cheers, The Wine guys