In the Drink

On the season finale of In the Drink, host Joe Campanale is joined in the studio by husband-and-wife team Josiah Baldivino and Stevie Stacionis, owners and operators of the Bay Grape wine shop in Oakland, California. Bay Grape is a wine shop focused on community. In addition to wine, they offer beer, specialty sodas and a small retail selection of local, artisanal foodstuffs. They also host winemaker-led tastings and casual, relaxed wine classes. Tune in to hear the story of Josiah and Stevie's courtship, their stint in New York, the day-to-day of running a neighborhood wine shop, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jeff Taylor has been named wine director of Felidia, the highly acclaimed, flagship restaurant owned by Lidia Bastianich. Mr. Taylor’s tenure in NYC restaurants has included, most recently, the position of wine director at Betony alongside Chef Bryce Shuman and General Manager Eamon Rockey. While at Betony, the restaurant received 1 Michelin Star, Wine Spectator’s Best of Award of Excellence and was named Best New Restaurant in the US by Esquire Magazine.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, host Joe Campanale is joined in the studio by Rachel Hubert of Château Peybonhomme-Les-Tours and Château La Grolet, and Alexander Sichel of Maison Sichel. Tune in to hear these young winemakers talk about why Bordeaux doesn't have to be an expensive or unapproachable variety...indeed, it can be quite the opposite.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, host Joe Campanale is joined in the studio by Master Distiller Eddie Russell of the Wild Turkey Distillery. With 34 years of experience under his belt, Eddie Russell knows a thing or two about Bourbon. As the son of legendary Master Distiller Jimmy Russell, and the third generation Russell to work at the Wild Turkey Distillery in Lawrenceburg, Kentucky, Eddie Russell is of an unmatched pedigree in the Bourbon industry. Like his father, Eddie is involved through the entire distillation and aging process of Wild Turkey’s whiskeys, ensuring every bottle meets the exacting standards set forth by their predecessors. Most recently, Eddie has led the charge on groundbreaking innovations for Wild Turkey, American Honey Sting and Wild Turkey Forgiven – which was awarded the Chairman’s Trophy at the Ultimate Spirits Competition. With the worldwide boom in Bourbon consumption, Eddie has his eye squarely on creating new whiskey expressions that appeal to a globally expanding consumer base, while cultivating Wild Turkey’s core expressions.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, host Joe Campanale is joined by Lyle Fass, a 20 year veteran of the wine business. Fass wrote the business plan and was the founding wine buyer at Crush, the fastest growing wine store in New York City. He has also published Rockss and Fruit, a popular wine blog, for over 9 years, and is the co-founder and CEO of Fass Selections, Inc. an importer and retailer of fine European wines that buys from wineries and sells direct to consumers.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, host Joe Campanale is joined in the studio by Susan Kostrzewa, executive editor of Wine Enthusiast magazine. She oversees the editorial direction of the print magazine, as well as all digital initiatives for the media company, and is a formal taster on the magazine wine tasting panel. Kostrzewa is the author of numerous food, wine and travel books such as Opus Vino, a comprehensive volume of worldwide wines and wine regions, Greatest Escapes, a series of books on literary travel, and Pairings, a guide on matching the eclectic wines and foods of the world. Before relocating from Sonoma to Manhattan in 2005, Kostrzewa was senior editor of Wine Country Living, as well as a contributing writer and/or editor for Savor Wine Country, Marin Magazine, The Santa Rosa Press Democrat and several travel magazines. Some of Kostrezwa’s more recent interview subjects include: Thomas Keller, Daniel Boulud, Tyler Florence, Francis Ford Coppola, Samantha Mathis, Joe Montana, Eric Trump, and Andy Rourke.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, host Joe Campanale is joined in the studio by Hardy Wallace, the co-owner and winemaker of Dirty and Rowdy Family Winery in Sonoma County CA. In six and a half years, Dirty and Rowdy has gone from a small, two barrel side project, to one of the most sought after wines from CA. Hardy focusses on producing eight single vineyard Mourvèdre wines from all over CA, and a handful of small production white wines. Dirty and Rowdy started as a project “to make wines to pair with fried chicken,” and regardless of how high or low they’ve climbed / fallen, their fried chicken mission remains the same.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joining us in the studio today is Alan Tardi, a James Beard Award winner and the author of the new Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink. He tells us all about what makes "the smallest of the big houses" so prestigious, after focusing his research on its 2013 vintage.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, host Joe Campanale is joined by Gaz Regan, the bartender formerly known as Gary Regan, and Bartender Emeritus at The Dead Rabbit in New York City. Gaz's first book, The Bartender's Bible, was published in 1991, and he writes for The Cocktail Lovers magazine and scotchwhisky.com on a regular basis. His newest book is The Negroni: Drinking to La Dolce Vita, with Recipes & Lore. Tune in for this special episode in celebration of Negroni Week!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, host Joe Campanale is joined in the studio by Isabella Pelizatti Perego of the Arturo Pelizzatti Perego winery, aka Ar.Pe.Pe. Isabella Pelizatti Perego, is part of the fifth generation, along with her brothers Emmanuel and Guido making wines in Valtellina. Her grandfather Arturo renamed the family estate to Ar.Pe.Pe. with the 1984 harvest. As one of the best traditional wineries from Valtellina, the grapes see long macerations and even longer bottle­-aging at the cellar. Isabella has done little to change the winemaking of her father and his; wines are released when ready.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, host Joe Campanale is joined in the studio by Bailey Pryor, the Founder and CEO of The Real McCoy rum. Bailey has worked in the film and television industry for over 28 years as a writer, producer and director. During his career, Bailey has been nominated for 10 Emmy® Awards, winning 6 awards. He has produced seven feature films and over 150 television programs for ABC, PBS, Outdoor Life Network, Versus, Fox Sports Net, ESPN, Discovery Channel, Spike TV, Animal Planet, Tennis Channel and Travel Channel. Bailey has previously held the positions of President & CEO of Telemark Films and President & CEO of Warren Miller Entertainment in Boulder, Colorado. Bailey is also the Founder and CEO of The Real McCoy rum, which is based on a film he produced for PBS, of the same name. The Real McCoy rum has won over 65 major spirits industry awards worldwide and is currently being distributed in 16 states in the US, as well as 11 countries in Europe. The Real McCoy is a dry style rum produced in Barbados.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, host Joe Campanale is joined in the studio by Arvid Rosengren, the Best Sommelier in the World! Born and raised in the south of Sweden, Arvid initially studied Nanotechnology Engineering but figured out half-way through that working with his true passion – food and wine – would be preferable to wearing a lab coat. He spent two years at the Grythyttan School of Hospitality & Culinary Arts, while doing stints at some of the better restaurants in Scandinavia. After a brief time in Stockholm and a period at the Hotel du Vin in the UK, Arvid settled in Copenhagen, Denmark, where he spent the next six years growing from the floor sommelier of a busy restaurant to wine director for an ambitious group of almost a dozen establishments. Nearing thirty, Arvid had become a bit restless, and again needed to get away from spreadsheets and back on the floor, with the guests and the bottles. The possibility to go to New York and work came rather unexpectedly, but the allure was strong. Currently, Arvid spends most nights pushing bottles at Charlie Bird on the western edge of SoHo. Arvid is one of the most merited sommeliers in the world, holding a range of competition wins and titles, the latest and greatest being the Best Sommelier in the World, a competition held every three years for candidates representing close to sixty countries. It tests theoretical knowledge, blind tastings of various beverages and practical service skills.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, host Joe Campanale is joined in the studio by Oskar Bynke, co-owner of the Hermann J. Wiemer Vineyard in the Finger Lakes region of New York. Over the last decade, Oskarand and his business partner, winemaker Fred Merwarth, have succeeded in placing the Hermann J. Wiemer Vineyard in particular, and the Finger Lakes region in general, on the global Riesling map, making sure the region is understood for its distinctiveness. Hermann J. Wiemer Vineyard is now an 80-acre property with a commitment to viticultural thought leadership and experimentation, and is widely considered to be the standard bearer at the helm of the Finger Lakes revolution. Before going to Wiemer, Oskar, a Swedish agronomist who holds a Master of Science in Agricultural Economics and studied in Cornell University, worked in the wine business with distributors of Diageo and Moet & Hennessey in New York City.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the season premiere of In the Drink, host Joe Campanale is joined in the studio by Marissa Huff, author of the book Aperitivo: The Cocktail Culture of Italy. The aperitivo is a fixture in Italian culture and daily lifestyle. Many of the drinks are structured around vermouths and other botanical-infused liqueurs, which offer a new world of complex flavors. But Marissa's book is just as much about the food, because in Italy, drinking and eating go hand in hand. Marisa Huff is a native Californian and avid home cook, turned Italian food and beverage expert; an arbiter of taste, if you will. When not sipping on a spritz, Marisa spends her days working as the Director of Communications for the Alajmo family restaurant group, based in Padua, Venice, and Paris. Drawing on her insider’s perspective on Italian food, wine, and favorite social custom, the aperitivo, Marisa’s writing has also appeared in publications such as Wine & Sprits and The Art of Eating. She currently lives in Padua with her husband and daughter. Tune in for a light and refreshing start to the spring season of In the Drink!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of In the Drink, host Joe Campanale is joined in the studio by Martin Arndorfer of the Martin & Anna Arndorfer winery in Austria. Martin Arndorfer comes from a long line of wine makers, growing up in the vineyards and cellar of his parents estate. Anna Steininger is the daughter of one of the top and most respected wine makers in Austria, Karl Steininger, quite simply, they are a match made in ‘wine’ heaven. Both born with a natural, and it seems in that region, almost genetic understanding and love of the Riesling and Gruner Veltliner grapes. Martin truly fell in love with winemaking at the tender age of 12, but even before tried to play sick from kindergarten because he preferred to stay in the vineyards with his mother, and on the tractor with dad. Anna was basically ‘born in the cellar’ and has been helping with the wine making since the time she could walk. After attending a winemaking school that has been teaching future winemakers since 1860, Martin headed off to Italy to get some practical training (and thought he might eat quite well while there as well). Martin still lends much of his inspiration to two Italian producers; Ronco del Gnemiz run by Serena Palazzolo where he experienced his first full bodied whites matured in small oak barrels, and Fabrizio Iuli (yes the same Fabrizio Iuli that was my inspiration to start Indie Wineries). With Fabrizio he learned how to make, “complex and straightforward red wines of outstanding quality”. These two wineries sparked his interest in thrilling red wines and his passion for barriques. He said in both cases, he has also found friends for a lifetime. Thanks to Anna’s gentle persuasion he then attended the University of Austria and graduated with a degree in “International Wine Management.” He is currently studying for his master degree in the same major. When Martin returned from Italy, he and Anna moved in together, and not only did they unite their living spaces, but also their love, ideas, passion and knowledge for winemaking starting their own label, ‘Arndorfer’. The M & A on the bottle stand for, yes you guessed, Martin and Anna.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of In the Drink, host Joe Campanale is joined in the studio by Elena Pantaleoni of the La Stoppa winery. La Stoppa is an ancient estate with its vineyards stretching along the Trebbiola valley, not far from the river Trebbia, in the Italian province of Piacenza. Pantaleoni took over the family estate in 1993 and, with help from Giulio Armani, she rapidly guided the production toward organic farming rules and the use of local grapes.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of In the Drink, host Joe Campanale is joined in the studio by Alice Feiring, a James Beard Award-winning wine journalist. She runs the newsletter The Feiring Line, and is also the author of the new book For the Love of Wine: My Odyssey through the World's Most Ancient Wine Culture, a chronicle of Georgian wines. Tune in to hear them discuss this most ancient of wine cultures.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of In the Drink, Joe is joined in the studio by longtime colleague and friend Lauren Feldman. Born and raised in California wine country, Lauren Feldman got her start in wine while studying abroad in Italy. It was in Italy where she fell in love with wine, the craft and the stories in wine that connect us to our history and to our earth. Following college, Lauren moved to New York City where she began working for a small, new Italian restaurant called dell’anima. Here, she would begin to refine her focus and passion for Italian wines, eventually opening two more restaurants over the course of three years with her coworkers and dell’anima family. During her time in New York City Lauren learned much about wine, but most importantly, the regional bond between the wines and the place – how, in Italy and most of the world, the wine, food and culture are all one. In 2010, Lauren returned to California with a new sensibility for wine culture and business. Shortly thereafter she began working for Sonoma’s SCRIBE Winery, where she would develop and maintain the hospitality program. She later moved to Nashville where she ran the wine program for Sean Brock’s HUSK. These days, Lauren corrals all of these skills obtained throughout her early years in the industry to consult on restaurant wine programs – namely CALA in San Francisco and Molina in Mill Valley – as well as winery sales and hospitality throughout Northern California. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of In the Drink, Joe is joined in the studio by Ivan Giuliani of the Terenzuola winery. At once both Tuscan and Liguria, the wines of Terenzuola reflect the duality of their terroir. The area is known as the Lunigiana – after the city of Luni, an ancient Roman colony of the second century B.C. located near the mouth of the Magra River. Today, Ivan Giuliani is at the helm of the estate. In 2007, together with his friend and fellow vigneron Marco Nicolini, he renovated the cellars at Terenzuola, and brought the total hectares under his management to 18. Also in that year, he formed a partnership with Evasio Pasini, whose family for centuries had lived and cultivated vineyards in the Riomaggiore township of the Cinque Terre. In 2012, Terenzuola bought out Pasini from the Cinque Terre project and brought the label under the umbrella of Terenzuola. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of In the Drink, Joe is joined in the studio by Federico Scarzello of Scarzello Giorgio & Figli, and Kevin Hedges of Vignaioli. Scarzello Giorgio & Figli was founded in the 1940s by Scarzello’s grandfather and his brother. Since 2001, he has been involved in the technical management of the winery with his father, and became the owner in 2009, overseeing all operations from vineyard to cellar. The winery produces 25,000 bottles a year with only the grapes they cultivate in the village of Barolo. “For me, tradition is not the way to make wine, but is the result in the glass.” [6:45] – Federico Scarzello See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of In the Drink, Joe is joined by Patrick Cappiello. Patrick is the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes “La Paulée”, and Wine Columnist for Playboy Magazine. “Of course we were hoping for it!” [28:46] – Patrick Cappiello, on Rebelle receiving a Michelin Star See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune is for a “tasty” episode of In The Drink with guest Stephen Bitterolf, founder of Vomboden, a small winery based just outside of Alf in Germany. Vomboden exclusively uses grapes from local German growers. Stephen and host Joe Campanale discuss the German wine industry, organic farming, misunderstandings over sulphur, and a surprisingly cheap wine tasting event. “The idea is that they’re long distance runners, you’re not supposed to open them now.” [26:00] – Stephen Bitterolf See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in for a great episode of _ In the Drink _ featuring guest Scott Pactor. Scott is the founder and owner of Appellation Wine & Spirits. The store features a highly curated list focusing on small producers, organic, and biodynamic wines as well as artisanal spirits. Food & Wine named Appellation as one of the country’s top natural wine stores. Scott and his team taste everything before purchasing for the store. Prior to entering the wine business Scott worked in finance until 2012. He always had a passion for wine and when a position opened to work at Balthazar’s wine department he jumped at the opportunity. He then went on to work at Lidia Bastianich’s Felidia’s in Midtown East as well as a few other retail shops. Appellation this past fall celebrated its 10th Anniversary. Photo Credit: Susanna Blavarg for Eater.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in for a brand new episode of In the Drink as Joe Campanale is in studio with Benjamin Zidarich, in NYC all the way from Italy for Slow Wine 2016. Speaking in Italian, Benjamin is accompanied by David Weitzenhoffer of A.I. Selections who expertly translates Benjamin’s descriptions of Azienda Zidarich, which is located in a beautiful and unique corner of Italy’s Friuli region, known as the Karst (Carso in Italian). Benjamin revolutionized his father’s company by expanding the vineyards and focusing on native grape varieties. Right from the start, the Azienda Zidarich was faced with a real challenge. The local soil structure is composed of stone covered by a thin layer of red soil, which required continuous work and resources to work with. Over the years, Benjamin shares that they planted new vines and expanded the vineyards from ½ hectare up to 8, whilst the production reached 20,000 bottles per year. He has also expanded his fan base as more and more people have fallen in love with his wines, both in Italy and abroad! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on In the Drink is Camilla Lunelli of Ferrari Wines. Established in northern Italy’s Trentino region over a century ago, Ferrari has earned a worldwide reputation as the premier source of luxury _metodo classico_sparkling wines from Italy. All Ferrari wines are produced according to the regulations of the _metodo classico_Trento D.O.C, a process akin to that used by the finest Champagne houses. Ferrari’s best-known wines – Ferrari Brut, Perlé and Giulio Ferrari – are blanc de blancs, meaning they are made from 100% Chardonnay, apparent in their remarkable delicacy and finesse.Ferrari was founded in 1902 by Giulio Ferrari. After studying in France, Giulio returned to Trentino convinced that his native region’s terroir was ideal for growing Chardonnay grapes suitable for the production of world-class sparkling wines. A pioneer in Italian viticulture, Ferrari was the first Italian winemaker and viticulturalist to dedicate his vineyards almost entirely to Chardonnay – and by 1906 the awards had begun to roll in. Ferrari was well on its way to producing what would soon become the most famous sparkling wine in all of Italy. In fact, Ferrari is a perennial 22-time winner of the Tre Bicchieri award, Italy’s highest wine accolade, often with Giulio Ferrari and with the most recent honor going to the 2005 Ferrari Perlé Nero bottling in 2012. In 1952, Giulio Ferrari, not having any children, chose friend and local merchant Bruno Lunelli as successor for his beloved business. Today, the third generation of the Lunelli family is at the helm, overseeing 300 acres of prime estate vineyards in Trentino. Production is in the hands of a capable team of eight winemakers, led by chief winemaker Marcello Lunelli, and four agronomists. The pursuit of excellence in all areas of Ferrari production and management is an enduring family legacy with several cousins involved from the new generation: Marcello’s cousin, Matteo Lunelli, is the Chairman of Ferrari F.lli Lunelli SpA, Camilla Lunelli heads up global communications, and Alessandro Lunelli, an engineer by training, is responsible for planning and technical oversight. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on In the Drink is Jack Mason, Wine Director at Marta. Born and raised in College Station, Texas, Jack Mason began working in local restaurants at a young age and pursued a culinary degree at the Culinary Institute of America in Hyde Park, New York. Midway through his studies, while fulfilling a wine education requirement, Jack’s interest was sparked and he decided to continue his education with a degree in Hospitality Management at the Cornell School of Hotel Administration. There, he met Greg Harrington of Gramercy Cellars, who would become a mentor to him as he became a Teaching Assistant in a wine course and spent summers furthering his education by working in wine shops and restaurants back home. Upon graduating and returning to Texas, Jack spent over two years working as a Sommelier at the Grand Award-winning Pappas Brothers Steakhouse in Houston before moving to New York City in 2013. Jack honed his knowledge and love of Italian wine as a Sommelier at several of Michael White’s Italian restaurants, including Ai Fiori and Marea. All the while, he studied for and passed the Advanced Exam of the Court of Master Sommeliers. In 2014, Jack joined the opening team of Marta as Wine Director, in which capacity he enjoys focusing on wines of southern Italy to complement Chef Nick Anderer’s Roman-influenced menu, and furthering the team’s beverage education. In 2015, Jack passed his final exam and was inducted into the Court of Master Sommeliers; Jack was also included in Forbes’s annual “30 Under 30” list of outstanding young professionals nationwide. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on In the Drink is Ivan Rapuzzi of Ronchi di Cialla. The Ronchi di Cialla estate is strictly a family business. While Dina and Paolo Rapuzzi, who founded it in 1970, were attracted by wine growing as a way of living, their children Pierpaolo and Ivan belong to a generation that “grew up with vines”. Both of them have, in fact, a degree in Food Sciences and are agrarian experts; they firmly support the Ronchi di Cialla policy and immemorial wine making tradition in Friuli.This family has thus become an uncommon heir of ancient traditions on one hand and modern scientific knowledge on the other making this small family business out of the ordinary. “We want to have the same biodiversity in the vines as there is in the forrest.” [13:00]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on **In the Drink ** is fourth generation winemaker Alicia Lini of the legendary Lini winery. They offer a wide array of sparkling Lambruscos, white, rose and rosso, produced using both the Charmat method (the method used to produce prosecco, and most commonly used for Lambrusco), as well as the more labor intensive Metodo Classico (classic method used for champagne.) Celebrating its 100th year in 2010, the Lini winery was founded in 1910, in Correggio, Emilia-Romagna. Throughout the many changes, both in the production and consumption of wine, which have taken place over the last century, Lini’s winemaking philosophy has remained consistent and true. Wine is a living product, reflective of our history, culture and lifestyle. Any winemaker, including Lini 910, will claim to make wine according to their own personal taste rather than the latest wine trends. Yet a wine producer must not underestimate the importance of the consumer, and every decision, from the vineyard to the cellar, must be made with a view to presenting the public with a product of the highest possible quality. In the last ten years Italian wine has undergone a real “Renaissance”, resulting in richer variety and a far more accessible domestic product. As a consequence of greater commercial success, a fashionable new wine culture is emerging. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on _ In the Drink _ is Frédéric Panaïotis, chef de Caves at the Champagne House of Ruinart, in Reims, France. As a child, Panaïotis spent much of his time in the small Champagne vineyards of his grandparents, sampling the fruits of their labor. His professional career began with a compulsory training period at the Comité Interprofessionnel du Vin de Champagne, where he studied the méthode champenoise process in general and wine clarification in particular, including fining, filtration and riddling. Over the years, Panaïotis returned several times to the Comité, subsequently specializing in the interaction of cork and wine, and training the professional panel on different tasting procedures. His winemaking apprenticeship included appointments in France and California. Panaïotis graduated from the Institut National Agronomique Paris-Grignon with a specialization in Viticulture-Oenologie, followed by a degree from the Ecole Supérieure d’Oenologie de Montpellier in 1988. Frédéric Panaïotis joined Champagne Ruinart in 2007 as Chef de Caves. In this position, he has the responsibility of creating the blends, from the non vintages Blanc de Blancs and Rosé to the prestige cuvees of Ruinart, Dom Ruinart and Dom Ruinart Rosé. He also plays a significant role in the communication efforts of Champagne Ruinart, at times travelling extensively to international markets. “It’s great for celebration, great to go with good, great for any moment in your life.” [13:00] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on _ In the Drink _, host Joe Campanale is joined by Raffaele Seghesio, son of Renzo Seghesio, perhaps best known as a family producer of Barolo. From the Pajana della Ginestra vineyard of Monforte d’Alba, Raffaele got his first taste of the family livelihood at 4 years old, affixing labels and foil bottle tops. He currently assists his father and brother Federico with the daily operations. Raffaele studied medicine in Torino and is also a practicing surgeon in Alba. Kevin Hedges, wine consultant for Vignaioli Selection is also in studio adding to the conversation. “We want to say to our customers: you have to give time to this wine because it will pay off.” [28:00] –Raffaele Seghesio on In the Drink See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Stefano Papetti Ceroni of Nicoletta De Fermo in Abruzzo, Italy joins Joe Campanale this week on In the Drink for a conversation on natural winemaking, farming techniques and more! “The goal is to have wines that have character and are individual. Your body recognizes the good wines. Some people who start drinking natural wine cannot go back to conventional wine, because their bodies won’t accept it!” [34:00] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on a port-themed episode of In the Drink is Adrian Bridge. Adrian was first exposed to the Port industry in 1982 when he met his wife Natasha, However, he only joined the industry in 1994. In 1983 he was commissioned into The 1st Queen’s Dragoon Guards after being awarded the ‘Sword of Honour’ as the leading officer cadet of his year at Sandhurst. After five years military service, during which time he spent a year peacekeeping with the United Nations, he left the city to join an investment bank. He joined NatWest Investment Bank in London where he rose to be head of US equity sales. In 1994, he and his wife moved out to live in Portugal where he took control of the company’s brands, Taylor’s Port and Fonseca Port, in the UK and USA markets. He accompanied first hand the changes in the UK market and was involved in the rapid expansion of the USA Port market during the 1990’s. In 2000, he formally took over the role of Managing Director of the Taylor Fonseca Port Group. Having been instrumental in the group buying the assets of Borges Port in 1999, he further expanded the company with the purchase of Croft Port and Delaforce Port in 2001, from Diageo. The subsequent reorganization of the group, to form The Fladgate Partnership, and repackaging of these brands has helped the group to become a leading supplier of Port in the major premium markets of the world. The Fladgate Partnership has invested substantially in vineyards and wineries in the last few years and has maintained a pioneering role in this area. Unlike all other Port companies The Fladgate Partnership has chosen not to invest in a Douro table wine project but has maintained its focus on the production of quality Port. The company has won many awards including European Winery of the Year 2002 by The Wine Enthusiast, an American wine magazine, and has been awarded more 100 point wines than any of its competitors. The vintage Ports of Taylor and Fonseca are considered the quality reference for the sector. In 2008 Adrian created a new style of Port – Croft Pink – the first new Port for over a generation. In 2010, The Yeatman Hotel was launched – this luxury wine hotel has been Adrian’s project for over 5 years and he was involved in every detail of the concept, design, branding and launch of the hotel. For this he was awarded the ‘Gold Medal’ of the City – the highest civic honour a municipality can bestow.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest in _ In the Drink _is Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves and also transcends the bar. Since 2006, Pamela has been working throughout NYC, and most recently as the Creative Director and bartender at Seamstress on the Upper Eastside of Manhattan. She has earned honors from her industry peers such as winning 1st place in the 2014 National Restaurant Association’s “Star of the Bar” competition and 1st place in the 2013 Louis Royer “Show Me the Proof” competition. She recently was nominated as one of the top 10 bartenders for the 2015 “American Bartender of the Year” award at Tales of the cocktail and was named the “2014 Bartender of the Year” by the Village Voice. Additionally, she was just named as one of Food & Wine Magazine’s top 10 Rising Star Mixologists, is one of four inductees to the “Dames Hall of Fame” in 2015 and Named as one of Wine Enthusiasts “40 under 40” Tastemakers in 2015. She is an active member and serves as the President of the New York chapter of the United States Bartenders’ Guild. Pamela is committed to and believes in the continuation of her pursuit of knowledge and is currently working towards a master’s degree in Food Studies, with a concentration on spirits and alcohol, at NYU’s Steinhardt School. Additionally, she presents her research at seminars and conferences including topics such as Women and Whiskey, history of women behind bars, and the neurology of taste. Pamela is a recent graduate of the rigorous Beverage Alcohol Resources 5 day program earning top honors by passing the course “Bar Ready.” Pamela has been featured in multiple publications including The New York Times, Wall Street Journal, The Tasting Panel, Travel & Leisure, Bar Business Magazine, The Village Voice, Zagat, Glamour, Cosmopolitan, Shape, Self, ABCNews.com, and Underground Eats as well as reoccurring media appearances on the the Food Network, Vh1, NBC, LXTV, Fox & Friends and BetterTV. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fred Minnick captures whiskey in words and photos for Whisky Magazine, Whisky Advocate, and many freelance opportunities. He also writes for Parade, Scientific American, Covey Rise and others. Minnick’s latest release is Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker, which hits bookshelves this month. Previously he wrote the critically acclaimed book “Whiskey Women”, which won ForeWord Reviews ’14 “Book of the Year” in Women’s Studies, while his Iraq War memoir “Camera Boy” became a Wall Street Journal bestseller. Minnick is a two time Pink Lady International Food Photographer of the Year finalist and is the Bourbon Authority for the Kentucky Derby Museum. He judges the San Francisco World Spirits Competition and the World Whisky Awards. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Travel to Sicily this week on a brand new episode of In the Drink! Joe Campanale is joined by Giuseppe Russo. Giuseppe is a trained pianist with a degree in Italian literature, manages the family estate since 2004 and bottles Etna Rosso in three different versions (the first released vintage was 2005). The vineyards extend for 15 hectares and stand in three districts (contrade): S. Lorenzo (8 hectares, 750-780 meters altitude), Feudo (6 hectares, 650-670 m altitude) and Feudo di Mezzo (1 hectare at 700 meters altitude). Furthermore, Giuseppe manages 1 hectare in the Calderara Sottana district. For the production of his wines, Giuseppe follows the same method as when he used to study the piano: extreme attention to details, but always keeping in mind the final result. The estate is certified organic. This program was brought to you by Michter’s. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dig deep into tequila on the season premiere of _ In the Drink! _ Host Joe Campanale is joined by Jose Valdez, the master distiller (Maestro Tequilero) of Tequila Partida. Since Partida’s foundation, Jose has skillfully managed all key components in the tequila making process; from logistics and purchasing, to production and plant manager, Jose continues to be the embodiment of this world-class tequila. Today, Jose is responsible for the quality and consistency of the entire Partida portfolio. Additionally, he leads the strategic production, forecasting and all operations planning. As a graduate from the school of Industrial Engineering at the Universidad Panamericana campus Guadalajara, Jose is currently studying the Global MBA at two prestigious universities: Thunderbird University (Bloomberg Businessweek 2012 ranked #1 as “Top MBA Program by Specialty: International Business”) and EGADE Business School of Tecnológico de Monterrey (Financial Times Best MBA program in Latin American 2012 and the previous 6 years). He carries the title of “Technical Tequila” by the Universidad Autónoma de Guadalajara and the Tequila Regulatory Council (CRT). Further, Jose is certified as a “Tequila Expert” and is a member of the Mexican Academy of Tequila, Wine and Mezcal Tasters. Jose is closely related to the tequila producers of two main regions: Tequila Valley and “Los Altos” of Jalisco, a very important relationship in understanding the different production process techniques. “Since 5 years ago, the farmers union has started working very closely with producers to get a fair price for a kilo of agave.” [11:00] — Jose Valdez on In the Drink See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Adam Ford, a lawyer by profession, is the founder of Atsby New York Vermouth and is in studio with Joe Campanale for this week’s episode of In the Drink. Inspired by a vermouth he tasted in Italy, Adam relays that he then sought to create an American vermouth using local, artisanal ingredients. In the process of researching the perfect combination of botanicals for his product, he discovered the long-forgotten history of what was once America’s most glamorous spirit, and so his new book, “Vermouth: The Revival of the Spirit That Created America’s Cocktail Culture” was born. Ford lives in New York City with his family and produces his vermouth on the North Fork of Long Island. Looking for cocktail inspiration? Tune in to this great episode! This program was brought to you by Michter’s. “When I was studying vermouth and figuring out how make it, no one was talking about wormwood, and my understanding was that it was somewhat of a relic. So when I made my vermouth, I didn’t use it… I didn’t realize it was going to start this big debate!” [12:02] “Vermouth has a ten-thousand year old history!” [19:36] —Adam Ford on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, host Joe Campanale sits down with Jerusha Frost, New York Sommelier. Recommending wine to New York diners for almost 8 years now, her love for wine was discovered while living on a vineyard in Austria and was then fostered at Wallsé by Aldo Sohm. After working for him there and Le Bernardin, she had a brief stint at the then newly-opened RN74 in San Francisco, returning to NYC to open The Lion in the West Village. From there, she moved uptown, to work with Michael Madrigale at Bar Boulud and Boulud Sud. Currently, she is working with Chef Didier Elena and a roster of the world’s best chefs at Chefs Club by Food & Wine, where she has curated a list of fine and delicious wines from around the world. Jerusha holds an Advanced Sommelier Certificate from the Court of Master Sommeliers, a Diploma of Wine & Spirits from the WSET (Wine & Spirits Education Trust) and a B.A. from Macalester College. Tune in for a great show! This program was brought to you by Michter’s. “I’ve really learned how a wine that you wouldn’t necessarily gravitate to can be something you would love based on what you’re eating. It can make the food better!” [4:48] “Work with someone who has tasted so much more than you and knows more than you and can teach you. There’s so much to learn and I still have so much to learn.” [13:39] —Jerusha Frost on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Synonymous with great food and drink in Manhattan, today’s guest on In the Drink, Eli Zabar was seemingly destined for notoriety in the culinary world. Host Joe Campanale chats up the NYC legend about his interest in wine and how exactly this passion began, plus thoughts behind his carefully curated (and sizable!) wine list featured at Eli’s Essentials Wine Bar and details on Eli’s Table as well as Eli’s List. Eli also shares his business savvy and the importance of staying true to your neighborhood and how he strives to highlight old school wines with old school prices. Tune in for a wonderful conversation that covers a little bit of everything. This program was brought to you by Michter’s. “When you’re ahead of the curve it sometimes takes a long tome for the rest of the curve to catch up.” [2:56] “Growing and making things has always been my passion.” [5:30] —Eli Zabar on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in to this week’s episode of In the Drink as Joe Campanale is joined by Jon Rimmerman. Jon is the founder and sole owner of Garagiste, the world’s largest e-mail-based wine business. Garagiste, which gets its name from a French winemaking movement, has not advertised since its creation in 1996. Tune in and find out why Jon is so respected in the industry and hear his thoughts on everything from the emerging sparkling wines coming out of the UK to the labeling regulations surrounding wine. This program was brought to you by Michter’s. “Why is wine still the only unregulated food we have in this country?” [15:00] –Jon Rimmerman on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale is joined by Trey Zoeller, the founder and Master Blender of McLain & Kyne, Ltd., producer of the Jefferson’s portfolio of bourbons. Founded in 1997, McLain & Kyne Ltd. develops, produces and markets the Jefferson’s family of “very small batch” Kentucky straight bourbons and ryes. McLain & Kyne currently produces 8 lines of very small batch bourbons and whiskies including Jefferson’s, Jefferson’s Reserve, Jefferson’s Presidential Select and Jefferson’s Rye, Jefferson’s Presidential Select Rye, Jefferson’s Ocean, Jefferson’s Chef’s Collaboration and has a number of experiments in the works. M&K portfolio is distributed in 50 states and 9 countries. Trey purchases aged bourbon in barrels, ages it and finally marries “very small batches” to deliver a unique, yet consistent flavor profile for each of his whiskies. Trey also founded the Phoenix Global Group, LLC in 2003 to introduce Pink and Vegas energy drinks, Pink 2-0 “Water for Women”, Pinque Chardonnay. He also partnered with a Kentucky brewery to produce Jefferson’s Reserve Bourbon Barrel Stout.Trey is the father of twins and enjoys playing polo, squash and coaching his son’s lacrosse team. In his free time, he goes hunting and fishing. Trey received a Bachelor of Arts from Tulane University in 1990. This program was brought to you by Michter’s. “Growing up in Louisville you’re surrounded by bourbon – it’s a way of life. If you go to my Grandma’s house, you’re not asked what you want to drink – you’re asked how you take your bourbon.” [1:45] –Trey Zoeller on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale is joined by Doug Polaner of Polaner Selections. Doug got the wine bug in 1985 while studying abroad in Paris. Though, after graduating from college the following year and moving to NY City, wine remained a background hobby while he slugged it out on Madison Avenue working for several Ad Agencies. Eventually, the wine bug won out, and he started selling wine in 1991 for Excelsior Wine & Spirits, and later, in 1993, for Michael Skurnik Wines. It wasn’t until 1999 that Doug, along with his soon-to-be wife and business partner, Tina Fischer, started Polaner Selections. “It was our first child, literally and figuratively”, says Fischer. Though starting in an already crowded marketplace, the company knew it had to stand out to be relevant, and the couple worked hard to create a progressive and cutting-edge portfolio. Fortunately, success came early, and the company was recognized in Decanter Magazine as one of NY’s up-and-comers, and soon thereafter, as “Importer of the Year” in Food & Wine Magazine in 2003. Today, Polaner Selections employs 35 people, selling wine throughout New York and New Jersey. The portfolio includes such luminaries as Giacomo Conterno, Fattoria di Fèlsina, Jerome Prevost, Domaine Huet, Littorai and Arnot-Roberts, among others.​ This program was brought to you by Michter’s. “It’s less about blending now and more about single vintage, single vineyard wines.. they differ year to year but that’s what makes wine great!” [20:00] “I think champagne is a super exciting region right now.” [20:00] –Doug Polaner on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on In the Drink is John Glaser, the founder and whiskymaker of Compass Box, a boutique Scotch whisky company widely recognised as the industry’s leading innovator. Formerly a Johnnie Walker Global Marketing Director, John also spent several years in the wine industry in both America and France. Scotch whisky is a passion for John. In 2000, this passion led him to leave Johnnie Walker and start Compass Box from the kitchen of his west London home. His idea was simple: create whiskies of unassailable high quality in a style that is more in line with the tastes of today. From the beginning, his vision has been to create one of Scotland’s finest and most exciting whisky companies, re-establishing the standards for quality and style in the industry. Compass Box has won the “Innovator of the Year Award” four times from Whisky Magazine, an unprecedented feat, and the “Pioneer of the Year Award” twice from the Malt Advocate. Compass Box whiskies have been awarded over 60 medals and prizes in its short history. John, an American, has lived in London since 1998. He resides with his wife and two young boys in Kew, on the Thames River. “The world needs small spirit companies with real people behind them and real sincerity.” [10:00] “Age does not necessarily mean quality [in scotch].” [17:00] –John Glaser on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mark Maynard-Parisi is Creator/Managing Partner at Porchlight, Danny Meyer’s Union Square Hospitality Group (USHG)’s first stand-alone cocktail bar, located in New York’s West Chelsea. Mark, a 22-year veteran of USHG, together with the group’s CEO Danny Meyer, conceptualized and designed Porchlight, a New York bar that follows many southern traditions. Mark is responsible for the strategic direction and day to day operations of Porchlight, and today sat down with host Joe Campanale for a disscussion about Mark’s experiences at Porchlight, and the vision he has for the bar. This program was brought to you by Michters. “I guess our soundbite is, were a NYC bar with a Southern accent.” [5:00] “We don’t want to compromise whats on the plate or in the glass…whats in the glass is important, but whats on the plate is just as important.” [12:00] — Mark Maynard on In The Drink See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Barbara Shinn and David Page – native Midwesterners – met in 1988 when they were both living in the San Francisco Bay Area.Their first few years together were spent immersed in the culture of Northern California art and cuisine. In the early 90’s Barbara and David made a bold choice when they decided to move to NYC to further their careers by opening Home – one of the first farm to table restaurants on the East Coast. After building a successful neighborhood nano-empire with the addition of Drover’s Tap Room and Home Away from Home, Barbara and David set out to reconnect with nature when in 1998 they planted 20 acres of grapevines and built an estate winery and Farmhouse bed and breakfast which has been named a top American wine destination by Gayot, Fodors, U.S. News Travel, Food and Wine and Bon Appetit. This week on In The Drink host Joe Campanale is joined in studio by Barbara Shin for a conversation all about the connection to the earth that wine making gives her and her husband. This program was brought to you by Michters. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chantal Martineau has written articles about food, drinks, and travel for numerous publications, including Allure, the Atlantic, Decanter, Edible, Islands, Maxim, Redbook, Saveur, Time Out, Village Voice, the Washington Post, Wine Enthusiast, andWomen’s Health. She grew up in Montreal and currently lives in New York City. Chantal spent several years immersing herself in the world of tequila — traveling to visit distillers and agave farmers in Mexico, meeting and tasting with leading experts and mixologists around the United States, and interviewing academics on either side of the border who have studied the spirit. The result is a book that offers readers a glimpse into the social history and ongoing impact of this one-of-a-kind drink. It addresses issues surrounding the sustainability of the limited resource that is agave, the preservation of traditional production methods, and the agave advocacy movement that has grown up alongside the spirit’s swelling popularity. In addition to discussing the culture and politics of Mexico’s most popular export, this book also takes readers on a colorful tour of the country’s Tequila Trail, as well as introducing them to the mother of tequila: mezcal. “The lime and salt ritual is really an American thing.” [17:30] “I like my whiskey but when it comes to agave spirits I want the purest expression of the spirit – the blanco” [22:30] “The tequilas available to Mexicans are not always the same tequilas we’re drinking elsewhere.” [27:30] –Chantal Martineau on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale is joined by David Lombardo, Wine and Beverage Director for Benchmarc Restaurants and James Horn, Beverage Director at Landmarc Restuarant. While not classically trained as a Sommelier, Lombardo crafted his own wine education through tasting, reading and traveling to wine regions throughout Europe and the united states, and his knowledge of and enthusiasm for the wine experience is evident throughout the famous wine lists he oversees at Landmarc [Tribeca], Ditch Plains and Landmarc [at the Time Warner Center]. Lombardo also acts as an adjunct instructor in wine for the Institute of Culinary Education, and has also appeared on Kelly Choi’s Eat Out NY as a wine consultant. Credentials aside, it’s the attitude surrounding wine that makes Benchmarc Restaurants ‐‐ and Lombardo ‐‐ known for their approach to wine. This program was brought to you by Michter’s. “For me its great to pair a great steak with a great Bordeaux but because of flexibility with half bottles you can step ourside of your comfort zone.” [14:00] “We didn’t want to have a hotel restaurant – we wanted to have a restuarnat that happened to be in a hotel.” [20:00] –David Lombardo on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Juliette Pope, Beverage Director at Gramercy Tavern, is this week’s guest on In the Drink. Juliette Pope joined Gramercy Tavern in 1997, starting as a line cook and pastry cook. Wanting to explore the front of house, Juliette then became a waiter and developed a passion for wine, falling prey to former wine director Paul Grieco’s infectious enthusiasm. After rising through the ranks as Captain, Floor Manager, and Assistant Beverage Director, Juliette became the Beverage Director in 2004. Under her leadership, Gramercy Tavern has been awarded the Wine Spectator “Best of Award of Excellence” every year since 2006. This program was brought to you by Michter’s. “I like getting down and dirty and getting in the fire figuratively and literally.” [06:00] “With enough training – we can sell anything.” [28:00] –Juliette Pope on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on In the Drink is Noah Singerman. Noah was born and raised in Sonoma so wine has been in his blood since he was a young kid. He began his career in wine working in wine-focused restaurants in Santa Barbara, Petaluma and SF before moving to NYC a decade ago to “play with the big dogs.” He first worked as beverage director at neighborhood favorite Five Points (now Vic’s) and then moved on to run the beverage program at Walter Foods in Williamsburg. He was the assistant wine director and sommelier at The Standard Hotel West and most recently worked as a sommelier at The Dutch before he came to Saxon + Parole. When he’s not educating and pouring wine for guests at S+P in his full suit on top, jeans and sneakers on the bottom (something of a clothing mullet), he can be found teaching wine classes at Brooklyn Kitchen. He’s also a member of the Guild of Sommeliers since 2007. At Saxon + Parole, he’s hoping to bring more attention to domestic wines highlighting both the classic regions like California, Oregon and Washington as well as lesser known and up-and-coming regions like Virginia, Michigan and others. Additionally, his goal is to show guests that you can get more than Cabernet and Chardonnay from the U.S. and introduce lesser-known varietals to the menu as well as their European counter. This program was brought to you by Michter’s. “Gruner Veltliner is a great foray away from Sauvignon Blanc.” [15:00] –Noah Singerman on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Let’s face it: America’s alcohol laws are confusing. What’s true for one state is rarely true for its neighbor. This week on In the Drink, host Joe Campanale is quelling the commotion with guest Niki Ganong, author of the brand new book, “The Field Guide to Drinking in America: A Traveler’s Handbook to State Liquor Laws.” Kicking off the show, Joe asks what prompted Niki to take this particular approach to a beverage and travel book, which mixes together a survey of each state’s history with alcohol along with the current laws of the land, expertly blending it with the right amount of humor and sass. Joe also inquires about the the regional state of mind and beliefs when alcohol legislation comes about and how laws have shaped the beverage industry. What are some of the wackiest alcohol laws on the books? What are the newest drink trends? How do you fill a beer growler in California? Tune in for informative tidbits and highlights of “The Field Guide to Drinking in America.” This program was brought to you by Michters. “Before prohibition New York had a thriving spirits and beer industry and then during prohibition that acreage was no longer used for the grain that you need to make beer and spirits. So, they lost hop varieties.” [17:08] “You can’t ride a horse drunk in Colorado! And please don’t feed the moose beer in Alaska.” [20:48] —Niki Ganong on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.