In the Drink

Sandi Skerk produces about 24,000 bottles annually, about 420 cases of each wine. All of his vineyards are farmed organically. Many of them are located directly in front of his house though he has a few that are a bit further away. His main plantings are of Vitovska, Malvasia and Terrano with smaller quantities of Pinot Grigio, Sauvignon and others. The Terrano grape gets its name from Terra Rossa after the iron-rich, red soil that is found in the area. Terrano, compared to its only slightly better known sibling, Refosco, has a firmer structure and crisper profile along with a stony, ferrous and mineral quality. This program has been sponsored by Fairway Market. Today’s music provided by Space Ghost. “Oggi non sono piu ingegnere, sono vignaiolo. Pero ti rimane forse il modo di pensare e il modo di apprezzare quelle cose.” “Today I am no longer an engineer, I am a winemaker. But the way of thinking and the appreciation have stayed with me.” [24:40] Sandi Skerk 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.

Talia Baiocchi is the Editor in Chief of PUNCH and the author of the forthcoming book Sherry (Ten Speed Press, October 2014). She was the first-ever wine editor at Eater, a former columnist at Wine Spectator, and has written for the San Francisco Chronicle, Decanter and Wine & Spirits Magazine, among others. She has a degree in journalism and political science from New York University and has been featured in numerous publications, including Forbes as a member of the magazine’s 2013 “30 under 30” list. She lives in Brooklyn, New York. Leslie Pariseau is the Deputy Editor of PUNCH. She has written about food, drinks and people for GQ, Esquire and Saveur, among others. In her former life, Leslie worked for Momofuku Ssäm Bar, reported at the United Nations, and dropped out of grad school to become a professional drinker. She has a degree in art history from the University of Michigan and lives (immoderately) in Brooklyn, New York. This program has been sponsored by SPONSOR. Today’s music provided by Obey City. “I think that looking through the lens of art is a really great way to see history.” [4:30] Leslie Pariseau on In The Drink “I hear that Drew Barrymore, even though she makes a not-so-great Pinot Grigio, has a great appreciation for wine.” [28:15] Talia Baiocchi 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.

Katie Parla, a New Jersey native, grew up in an Italian-American restaurant family. She moved to Rome in January 2003, shortly after earning a BA from Yale University in the History of Art. She holds a sommelier certificate from Federazione Italiana Sommelier Albergatori Ristoratori (FISAR) and a master’s degree in Italian gastronomic culture from the Università degli Studi di Roma “Tor Vergata”. In addition to culinary research and lecturing, Katie has written about food and beverage culture for The New York Times, Bon Appetit, Food & Wine, The Atlantic, The National Geographic Traveller, and many more. She is also know for her travel apps, Katie Parla’s Rome and Katie Parla’s Istanbul. Tune into this episode to learn how Katie has been tracking the ever-changing food and drink culture in Rome. How did the switch to the Euro affect dining culture in Italy? Learn more about the Italian “aperitivo hour”, and what it means for drinkers. How is the Roman cocktail scene evolving? Tune in to this episode of In the Drink to find out! Thanks to our sponsor, Heritage Foods USA. Music by Obey City. “In a sense, it was the art and architecture that attracted me to Rome, but the changing food and drink culture is what kept me there. I want to document everything that is happening now.” [4:00] — Katie Parla 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.

Growing up on the coast of Maine, Ryan Mills-Knapp worked in restaurants during summers in high school and college during the busy tourist season. Through these summer jobs, he became passionate about food and wine, which eventually led him to his current position as beverage director of Colicchio & Sons. In 2004, after spending the summer in Maine working in restaurants, he moved to New York City to pursue his interest in the wine and spirits industry. His first job in Manhattan was as a server at Amuse, an American restaurant in Chelsea, where he helped the wine director assemble the wine list. The restaurant also hosted American Sommelier Association classes in the space, so he was able to further his knowledge of wine. He moved on to become the beverage director at chef Waldy Malouf’s Beacon Restaurant where he curated the wine selection, and was put in charge of the liquor and beer programs. At Beacon, he began his real wine education, learning about producers, vintages and styles. In 2006, he was hired as beverage manager at Jean-George Vongerichten’s Spice Market and oversaw the cocktail, beer and wine lists, before joining Drew Nieporent’s Myriad Restaurant Group as head sommelier at Corton and Tribecca Grill. Throughout his years in the restaurant industry, he met members of the Craft restaurant family. These relationships led him to join the team at Colicchio & Sons as beverage director in 2012. At the restaurant, he aspires to create a diverse and approachable wine list with selections at every price point that will appeal to both aficionados and novice wine drinkers alike. His interest in aged wines is reflected on the list as well. Mills-Knapp has traveled to more than 20 wine regions exploring the diversity of wine growing around the world. Recent trips have included Tokaji in Hungary, Greek Macedonia and Southern Styria in Austria. This program has been sponsored by Heritage Foods USA. “When you’re young and you’re really excited about something, you feel like you need to educate everybody about it.” [11:00] —Ryan Mills-Knapp 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.

Toro is located in the old Nabisco Factory (85 10th Avenue at 15th Street) and helmed by Co-Chef/Owners Ken Oringer and Jamie Bissonnett along with partners Doug Jacob and Will Malnati. South Chelsea’s incarnation of Boston’s Barcelona-style tapas bar features an eclectic menu focusing on both traditional and modern tapas, combining regional Spanish flavors and techniques with local and market-fresh ingredients. The Spanish-focused beverage program from Caitlin Doonan features a cocktail menu with a dedicated section of Gin Tonic variations like Nuestra Casa with Oxley gin, allspice and pear and Atencion Gratuita with Bols Genever gin, thyme and lavender, sherry-centric cocktails like Sherry Julep with Amontillado sherry, curaçao and mint, and others such as Verdad y Amor with tequila, hibiscus and ginger and the Rosarita’s Fire with mezcal, pomegranate and cava. The wine list emphasizes Spain and the old world, with a focus on small producers and growers, and features an extensive sherry section. Additionally, seasonal sangrias are available on tap, along with a selection of beer. Caitlin began her career as an actress, but quickly found that her energy and passion were better suited for food and wine than for the stage. Caitlin trained under some of the biggest names in wine, including Theresa Paopao, former wine director at Momofuku. As the beverage manager for Má Pêche, she designed the drinks component of Kappo, the restaurant’s renowned omakase menu, working alongside Paul Carmichael, to help earn the team at Má Pêche a spot among Wine Enthusiast’s Top 100 Wine Restaurants of 2013. After a stint at Boston’s Market by Jean Georges, Caitlin was thrilled to join the team at Toro, where she focuses on varieties from Spain and the old world, with an emphasis on small producers and growers. This program has been sponsored by Many Kitchens. Today’s music Today’s music provided by Obey City. “I think for so long people wrote off Spanish wine, so now people are saying ‘no, we’re going to focus on quality not quantity’.” [19:15] Caitlin Doonan 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.

Born and raised in the Detroit area of Michigan, Alexander took his first restaurant job nearby at Morels a Michigan Bistro in Bingham Farms. While his initial motivation was to pay for college, he found he was truly inspired by working alongside Morels’ Master Sommelier, Madeline Triffon. Yet another one of those opportunities came along as Dining Room Captain at Michael Mina’s Saltwater and Bourbon Steak in Detroit, MI. There Alexander met Michael Mina’s Wine Director, Rajat Parr, whose influence prompted him to take the next step in his career, and along with it, a move to the San Francisco Bay Area. When it comes to wine and food enjoyed together, Alexander believes the whole is greater than the sum of its parts. He favors an approach to wine that minimizes complexity, emphasizes pleasure and makes people comfortable with their own taste, knowledge and budget. That said, he happens to be a Master Sommelier candidate and is also reaching for the Wine & Spirits Education Trust diploma. Alexander is hesitant to commit to a favorite wine. From crisp whites to earthy reds and even dessert wines, he claims to have no bias but is a fan of grower-producers. If truly pressed he’ll confess a weakness for Champagne, low in alcohol, high in acidity, refreshing and delicious with just about anything! This program has been sponsored by The International Culinary Center. Today’s music provided by Four Lincolns. “One of the most important things to us was to be non-pretentious in everything that we were doing, because you don’t have to spend a lot of money to get good service or to get a great product.” [24:00] “I try to stay away from any dogma if I can. I believe in well made wine that’s well executed and delicious.” [28:30] Alex LaPratt 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.

The author and chef-owner of two popular New York City restaurants—The Red Cat and The Harrison—Jimmy Bradley presides over neighborhood joints that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food & Wine, Bon Appétit, Esquire and other food publications, as well as on local and national television programs including TODAY Show and Top Chef Masters. His first cookbook, The Red Cat Cookbook, was published by Clarkson Potter in fall 2006. Don’t miss Jimmy Bradley on this week’s edition of In the Drink! Thanks to our sponsor, Rolling Press. Music by Obey City. “We would dine every Sunday at one o’clock and listen to the opera from the Met. It sounds stereotypical to say my grandmother taught me how to cook, but in this case, that’s how it was… When I first started with a chefs and they would make ravioli, I thought to myself, ‘I know someone who makes better raviolis than you…'” [9:50] “In my mind, wine factors into everything that has to do with food.” [19:00] — Jimmy Bradley 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.

Skye LaTorre serves up fine wine knowledge in a causal setting as the Beverage Director at The Meatball Shop! This week on In the Drink, Joe Campanale sits down with Skye to talk about her storied history in the restaurant business. How did a stint at Emeril’s Delmonico in New Orleans inspire Skye to get serious about wine? Hear about Skye’s time at A16 in San Francisco, and how she got connected with Daniel Holzman and designed the wine list for The Meatball Shop. What are the advantages of curating beverages at a casual dining joint like The Meatball Shop? Hear more about Skye’s dedication to tasting, and why her interest in local spirits is fueled by Old World wine traditions. This program has been brought to you by The International Culinary Center. Music by Dead Stars. “It’s hard to articulate what you want in terms of a wine list, so it’s great to work with people who you know and know what they want.” [10:10] “Don’t put champagne on a Meatball Shop wine list in Brooklyn- it won’t work!” [12:00] “I wish we could speak about wine in the way that friends speak about football.” [20:10] — Skye LaTorre 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.

Explore The New California Wine with famed wine writer Jon Bonne on this week’s episode of In the Drink. As the wine editor for the San Francisco Chronicle, Jon has won a regional following in the Bay Area as well as national recognition as one of the most important voices in the wine community. Host Joe Campanale and Jon Bonne discuss the untold story of the California wine industry: the young, innovative producers who are rewriting the rules of contemporary winemaking; their quest to express the uniqueness of California terroir; and the continuing battle to move the state away from the overly-technocratic practices of its recent past. This program has been sponsored by Heritage Foods USA. “The new buzz word [in wine] is diversity. My argument would be that there should be a diversity of styles that can be made in a traditional way and don’t require dark magic in the cellar.” [14:00] —Jon Bonne 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.

French-born Florent Morellet began to draw maps in grade school in his hometown of cholet, outside of Nantes. Since a young age, his parents encouraged him to pursue his interest in maps of real and imagined places, which led to formal studies in city planning at Central London Polytechnic. Florent continued to explore cities all over the world, leading him to New York, where he opened restaurant Florent in 1985. Florent is also a highly visible social activist. He made his renowned restaurant a springboard for grassroots activism for over twenty years. He has been a leader in issues ranging from gay rights and AIDS to end-of-life choices and architectural preservation. He has received many awards and honors for this work, including The American Foundation for AIDS Research and Heritage of Pride, which named him Grand Marshal of New York’s LGBT Gay Pride Day 2006. Since retiring from his restaurant business in 2008, Florent has concentrated his energy working on his art while remaining involved in social causes. In April 2010, the Manhattan Borough president appointed him to the city’s Community Board 2. This program has been sponsored by Heritage Foods USA. “The young and bohemian life always moves to areas that need to be discovered.” [14:50] —Florent Morellet 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.

Co-founder of Best Cellars, Joshua Wesson is one of the most highly sought after wine talents in the industry. Mr. Wesson is a leading authority on the pairing of wine and food. Tune in to this week’s episode of In the Drink as host Joe Campanale talks with Josh about everything from sparkling wine to the history of sommoliers in New York City. Find out what Josh enjoys drinking the most and what makes a good wine and food pairing. Hear about his wine retail business with Best Cellars and get some great insight from one of the most well respected authorities on wine in the country. This program was sponsored by Heritage Foods USA “I’m completely devoted to getting people excited about what they eat and drink and bringing them to the promise dland of deliciosness.” 2:00 “If i was shipwrecked on a desert island and could olny have one bottle, it would be a sparkling red wine with a little sweetness.” 11;00 –Joshua Wesson 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 chatting with Pascaline Lepeltier, the Wine Director at NYC’s Rouge Tomate. Why did Pascaline abandon a promising future teaching philosophy to become a wine expert? Despite her upbringing in the Loire Valley, Pascaline did not discover wine until her late teens; find out why Pascaline was so isolated from the wine culture around her. Pascaline gives some tips on how to determine wine authenticity and consistency from distributors. Later, Joe and Pascaline talk about the quality of food at Rouge Tomate, and why a certain level of gastronomy is important when pairing with good wine. Hear some of Pascaline’s experiences studying for the Master Sommelier exam! This episode has been brought to you by Underground Meats. photo from www.lapaulee.com “Wine might be the only thing that can do that- connect me with my friends, connect with something from so long ago, and give so much pleasure.” [9:20] “You always want to meet the face behind the label.” [12:15] — Pascaline Lepeltier 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 sits down with Food & Wine‘s Executive Wine Editor, Ray Isle. Prior to joining Food & Wine in 2005, Ray was managing editor of Wine & Spirits. He has also worked in sales and marketing for a wine importer, and taught fiction writing at Stanford University. Ray’s articles about wine, food, and spirits have appeared in a wide range of publications including Wine & Spirits, the Washington Post, Martha Stewart Living and Gastronomica. He has been nominated for a James Beard Award, the highest honor for food and beverage professionals in the U.S. Ray regularly conducts wine-tasting seminars at Epicurean events throughout the country and abroad and appears as a wine and spirits expert on national television. Tune into this week’s program to hear Ray talk about his transition from the world of academia to writing about wine and food. Find out how Ray’s experiences in Northern California inspired him to work in vineyards during harvest season. How did Ray’s experiences in wine production inform his writing? Later, tune in to hear discussions regarding Ray’s recent trip to Portugal. Find out about the different wine regions in Portugal, and why the nation should be known for more than just port! This program has been sponsored by GreatBrewers.com. Music has been provided by Obey City. “Having worked on the business side and production side of wine, it’s really nice because I get this whole picture. If I think back, I can still smell the pinot noir grapes in the MacroBin!” [9:00] “Some of the small artisan importers that usually bring in off-beat European wines are starting to pick up on some of these unique Australian wines.” [26:40] — Ray Isle 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.

On today’s episode of In the Drink, host Joe Campanale welcomes sommelier Rajat Parr, wine director of the Mina Group. Born in Calcutta, Rajat credits his uncle in London for first introducing him to great wines. After earning a bachelor’s degree in Hotel Administration, Rajat entered the Culinary Institute of America at Hyde Park, New York. In 2003, Parr was named Wine Director for the Mina Group, where he develops and manages the wine programs at numerous restaurants. In 2011, Rajat launched Sandhi, which produces Pinot Noir and Chardonnay produced from select vineyards of Santa Rita Hills in partnership with Charles Banks and Sashi Moorman. In 2013, Rajat released wines from his new estate vineyard, Domaine de la Cote. Tune-in to today’s episode of In the Drink and learn more about Rajat’s wine experience today! This program has been sponsored by GreatBrewers.com. “If you really want it, you have to own it. Eventually you want to be totally involved.” — Rajat Parr 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.

As Chef Sommelier of Le Bernardin, New York’s longest rated four-star restaurant, Aldo Sohm oversees a wine collection consisting of 15,000 bottles made up of 900 wine selections from 12 countries with vintages that date back to 1875. Sohm’s fascination with wine began at the age of 19 after visiting an Italian vineyard with his father. Captivated with what he encountered and learned, he knew quickly that he wanted to pursue a career in wine. Sohm reached the pinnacle of wine competitions when he was awarded the highly-coveted title, “Best Sommelier in the World 2008,” by the World Sommelier Association, the first representative of America to win the title. Since then he has garnered success all throughout the wine industry, becoming known as one of the best sommelier’s in the world. On this episode of In the Drink, learn more about Sohm’s work – what he considers being a Chef Sommelier is, what continues his interest in wine, and what’s in store for the future. This program has been sponsored by Heritage Foods USA. “In New York you see an incredibly amount of wealth – but you also see the other side. I saw City Harvest and it was eye-opening, so I wanted to contribute to that and help a good cause.” [26:30] — Aldo Sohm 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.

Jancis Robinson is one of only a handful of wine writers with an international reputation. Her multi-award-winning books, including the hugely successful Oxford Companion to Wine and Wine Grapes, are among the most important landmarks in wine literature. Jancis is the Financial Times wine correspondent and writes a bi-monthly column that is published around the world. She also writes daily for www.JancisRobinson.com, which has subscribers in 100 countries and was voted the first-ever Wine Website of the Year in the Louis Roederer International Wine Writers Awards 2010. Find out more about Jancis, her latest book, The World Atlas of Wine, and more about winemaking in general, on today’s episode of In the Drink. This program has been sponsored by MOOD Magazine. “I used to be a control freak, but now I’m learning to delegate, which is very nice.” [4:15] “If you like wine but want to know a bit more, establish a relationship with a good local retailer, the same way you would with a local bookseller. Tell them what you like so far, and it’s in their interest to lead you to something else.” [29:10] — Jancis Robinson 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.

On today’s episode of In the Drink, Abe Schoener, winemaker at the Scholium project, joins host Joe Campanale to talk about the winery, their wines, and the changing wine industry in New York. At the Scholium Project, Abe and his team make wine, but only when first thinking hard about it. The wines he creates reflect a desire to understand and have a respect for tradition. He follows methods that in some ways are very old-fashioned, and in some ways rather unconventional, such as using techniques like food treading to distribute the grapes in the best possible way. Learn more about the wine maker, and how to buy his wines on this episode, and at the Scholium Project. This program has been sponsored by Brooklyn Slate. “When I started making wine, I don’t think I looked at it philosophically at all, but it’s given me a firm foundation.” [4:30] “When we make wines, we’re engaged in making something that’s meant to fall apart.” [6:01] — Abe Schoener 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.

On a special episode of In the Drink, the topic switches from wine into beer, with guests Rudy Tauscher and Andreas Heidenreich of Paulaner Brewery. The duo are right on the verge of opening the first Brauhaus in New York City, opening in the Lower East Side on Bowery St. Andreas Heidenreich is the Brewmaster of Paulaner Brauhaus, and has been brewing beer since his early teens in Germany. Heidenreich has also spent over nine years in Asia, where he has been involved in the opening of Paulaner Brauhaus and Restaurant in Shenyang, China. For over 20 years, Rudy Tauscher climbed the hotel industry ladder working for some of the world’s top luxury hotels including Le Bristol in Paris, The Palace in Sun City in South Africa, Mansion on Turtle Creek in Dallas, Peninsula, Trump International and most recently Mandarin Oriental, New York. Last year, Tauscher set out on a completely different career path as President and Founder of Paulaner’s first microbrewery and restaurant in the U.S. This program has been sponsored by MOOD Magazine. “The trends in the United States is going back to high quality beers, and all of them have come back to such amazing operations.” [6:05] —Rudy Tauscher on In the Drink “We brew four to six times per week. Our beer is unfiltered, so it’s much more flavorful.” [25:03] — Andreas Heidenreich 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.

Steve Olson is dedicated to the education and consultation of degustation for appreciation and celebration. He teaches, lectures, and writes all over the world about wine, beer, spirits, sake, and virtually any other beverage under the sun, discussing their integral cause-and-effect relationship with food as he preaches the gospel of his mission: making tasting fun by removing the intimidation factor and the pretense. Olson’s company, aka wine geek, specializes in beverage and service consulting, and has focused on the professional presentation of beverage education for the trade, consumers, press and the media since 1992. Olson may be best known to many for his restaurant and bar consulting, having designed the innovative beverage programs and service sytems for several nationally acclaimed operations, including the Relais Chateau, Mobil Five Star award-winning Mayflower Inn in Connecticut, New York City’s #1 Zagat-rated restaurant, Gramercy Tavern, the Borgata Hotel Casino and Spa in Atlantic City, and the Adam Tihany-designed Summit at the Mobil Five-Star, AAA Five-Diamond BROADMOOR in Colorado Springs. His most recent venture are Isola, Hudson Lodge, Hudson Common, and Reserve Bar, each in Manhattan, where Olson and team act as beverage consultant to the Morgan Hotel Group in NYC. Tune-in to hear how much Steve values service in his restaurants, and which restaurant in the East Village Steve is partnering with right now. This program has been sponsored by Heritage Foods USA. “Food has always been first. That’s been my success key. I love food – and to me, it’s not about our wine lists. It’s about making the food taste even better than it already does when it leaves the chef’s fingertips.” [5:38] — Steve Olson 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.

Jordan Salcito comes into the studio on this week’s In the Drink to speak to us about her position as Beverage Director for David Chang’s famous Momofuku restaurants. She is also a sommelier and entrepreneur living in New York City. After college, Jordan traveled through Italy, moved to New York City and began working in restaurants. She earned a scholarship to attended culinary school at Johnson & Wales University, then moved back to New York to cook at Daniel Boulud’s flagship restaurant, Daniel. In 2006, Chef Boulud granted her the opportunity to cook with him at the La Paulée de Nieges. From that moment, she knew that she wanted to spend her life working with wine. Jordan has worked in some of New York’s most esteemed dining rooms, including at Eleven Madison Park (where she was part of the James Beard Award-winning team for Outstanding Wine Service), Daniel, Gilt at the New York Palace, and Crown, where she built and managed the wine program during its inaugural year. She has also worked harvests in Burgundy since 2006 at esteemed wineries such as Domaines Dujac, Mugneret-Gibourg, De Montille, Comtes Liger-Belair, and de l’Arlot, as well as harvests in Montalcino and Patagonia. In 2011, she launched Bellus Wines. Her first release, the 2007 “Girasole,” from Montalcino, donates a percentage of proceeds to female entrepreneurs through The Tory Burch Foundation. Her second release, the 2011 “Les Roches Soeurs,” is a collaboration with Alix de Montille of Meursault. Accolades include the Advanced Diploma from the International Wine Center, and an Introduction to Winemaking course at UC Davis. She is a Master Sommelier Canditate in the Court of Master Sommeliers. Jordan’s expertise has landed her roles as Rachael Ray’s “Wine Buddy”; PBS Vine Talk’s co-host; and one of Gilt Taste’s sommelier panelists. She and Bellus have been featured in publications such as Food & Wine, Allure, Travel + Leisure, WWD, Martha Stewart Radio, CNN.com, The Huffington Post, Every Day with Rachael Ray, USA Today, Women’s Wear Daily, and The Food Republic. Tune-in to learn how Jordan supervises a large team at Momofuku restaurants, how she moved from a career as a writer to becoming a sommelier, and even what it’s like to live in the same house with another wine enthusiast! This program has been sponsored by Brooklyn Slate. “Our job is to bring to light in the most honest way, the experience of serving wine to our guests.” [27:30] “I try to tailor each guest’s experience. I always recommend going to see one of the larger producers, and that’s where you have this amazing snapshot.” [29:20] — Jordan Salcito 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.

Philip Ward was born in Pittsburgh Pennsylvania and found himself in New York and beginning to make his way in the bar and cocktail industry in June of 2002 at Flatiron Lounge. Since that time he has come to regarded as one of the foremost Mixologists in the world and has been not just influential in the growth of the cocktail renaissance in New York, but throughout the country and maybe just a bit of the world. Beginning as a barback at Flatiron Lounge, he would later spend the next three years under the tutelage of Julie Reiner, eventually growing to become head bartender. In September of 2005, Philip moved downtown to SoHo to help Audrey Saunders open the much anticipated Pegu Club. Philip would next spend a year and half at the Pegu Club, also as head bartender. On New Year’s Eve in 2007 Philip began his career behind the bar of what he would make the renowned Death and Company in the East Village. Death and Company was Philip’s first opportunity to build his own program, pick his own backbar, and design and create his own cocktail menu. Death and Company was quickly recognized and remains one of the most esteemed cocktail bars in the world. In April of 2009, Philip opened his first bar Mayahuel. Mayahuel is a celebration of all things Mexico, and is an unprecedented regionally focused cocktail bar, reinventing what Tequila was made to be, and helping place Mezcal firmly on the map and conscience of the world. Interested in learning more about tequila, mezcal, or simply cocktails in general? Tune-in to this week’s episode of In the Drink today! This program has been sponsored by BluePrint Cleanse. Thanks to PEELS for today’s music. “One of the most important things in the bar business is that your bar is set up well. It’s all about the efficiency of the bartender.” [10:30] “Any bartender that wants to be a good bartender – has to read the classics. You gotta read the old books. Balance and structure is the most important part of bartending.” [28:20] — Philip Ward 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.

Giuseppe Vaira is a second-generation winemaker at his family’s winery, G.D. Vajra. Growing up in Piedmont, Italy, surrounded by beautiful vineyards, Giuseppe knew he wanted to work in wine. He planted his first vineyard at 15 and a year later, began working harvest. He graduated from the University of Torino in 2009 with a degree in viticulture and winemaking and since then has gradually assumed winemaking responsibilities. G.D. Vajra was founded in 1972 by Giuseppe’s parents, Aldo and Milena, and remains a family affair. The winery was named after Giuseppe’s grandfather, Giuseppe Domenico – all management and viticulture decisions are made by the family. For more than 40 years, this humble, hard-working family has produced soulful and honest expressions of Nebbiolo, Barbera, Dolcetto, Moscato and Riesling. Their guiding philosophy is simple – they are not modern, they are not traditional. They craft sensitive, transparent wines of place by patiently allowing the wine to dictate its own evolution. Tune-in to this week’s episode to learn more about winemaking from an expert who has been crafting traditional wines for years. This program has been sponsored by Blueprint Cleanse. Thanks to Cookies for today’s music. “Piedmont started to deliver quality, once people became farmers of their own.” [8:50] “A great wine is never too young to be drunk.” [29:53] — Giuseppe Vaira 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.

Bobby began his distinguished career working in restaurants in Arizona until he moved to Colorado in 1995 to join the staff of The Little Nell restaurant in Aspen as a sommelier. During his five-year tenure, the restaurant received numerous awards for wine and service, including the Gourmet’s “Best Wine Service” Award, Mobile Travel Guide’s Five Star Hotel and Restaurant Rating, Wine Spectator’s Grand Award, and a nomination from The James Beard Foundation for “Best Wine Service”. In 2000, Bobby joined world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Bobby received The James Beard Foundation’s “Outstanding Wine Service” Award and San Francisco Magazine recognized him as “Wine Director of the Year”. He also met his future business partner, chef de partie Lachlan Mackinnon-Patterson. Before leaving The French Laundry in May 2003, the restaurant received The James Beard Foundation’s award for “Outstanding Restaurant Service”. In their pursuit and vision of opening a neighborhood restaurant reminiscent of the Frascas they had visited in Friuli-Venezia Giulia, Italy, Lachlan and Bobby opened their restaurant, Frasca Food and Wine, in August of 2004 in Boulder, CO. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals. Bobby earned the Master Sommelier Diploma from the Court of Master Sommeliers in 2004. This diploma is considered by many the ultimate professional credential in the wine and spirits services industry. In 2008, Bobby was nominated by the James Beard Foundation for the “Outstanding Wine and Spirits Professional” Award and in 2010, 2011, 2012 and 2013 was nominated again for “Outstanding Wine Service in America”. In May of 2013, was given the award. These prestigious distinctions notwithstanding, Bobby walks the dining room nightly, enthusiastically dispensing advice, recommendations, and sharing his passion for wine with Frasca guests. Tune-in to this week’s program to learn more about how Bobby excels in customer service within his restaurants, and is able to bring the amazing flavors of wines from the Friuli-Venezia Giulia region to life. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The California Honeydrops for today’s music. “Anybody that works at The French Laundry – you take a lot from that experience.” [8:30] “There is no other place for a wine person that is so special, than Friuli-Venezia Giulia.” [28:10] — Bobby Stuckey 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, Head Sommelier of DANIEL, Raj Vaidya, comes into the studio to speak with us about developing his early passion for fine cuisine, food, and of course, amazing wines. Growing up in Bombay, he began learning about wine well before he would have been legally permitted to drink in this country. He refined his knowledge at what he calls his first serious restaurant job, working at New Jersey’s Ryeland Inn, with a chef who had a natural affinity for pairing food and wine. That early experience evolved into a particular love of Burgundy and the Rhône Valley, making him right at home working with Daniel Boulud, a Rhône valley native with a love of that region’s wines. Raj Vaidya joined DANIEL in the Spring of 2009 with an impressive history of experience in fine dining restaurants that boast some of this country’s most celebrated wine lists and wine service. His stellar resume includes positions at restaurants such as New York City’s Cru and Per Se, as well as Gary Danko in San Francisco and Seeger’s in Atlanta. Raj also spent time in California working with Robert Sinskey Vineyards, a biodynamic estate in Napa. In addition, Raj has earned some of the wine world’s most respected diplomas, including the Certificate Course of The Sommelier Society of America (2004), the Wine and Spirits Education Trust’s Advanced Certificate (2004) and their Diploma Program (2008). Tune-in today to hear more about the inner workings of restaurant Daniel, and how being head sommelier requires Raj to work as a both a trader and salesperson when searching for the perfect bottle. This program has been sponsored by the International Culinary Center. “I work two jobs. During the day I am a trader, and at night, I’m a salesperson.” [22:50] “In a wine pairing, you’re getting a snapshot, but it’s such a short window, that you have to be exact.” [31:50] — Raj Vaidya 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.

Steve Wildy, Beverage Director at the Vetri Family, joins Joe Campanale for this week’s edition of In the Drink! After spending his early childhood in Northern Ireland, Steve Wildy began his career in the restaurant industry at 15 years old in Pittsburgh, as a dishwasher for a friend’s restaurant. He immediately fell for the hustle and bustle of the culinary world, and after relocating to Philadelphia in the late 90s to enroll in Drexel University‘s International Studies program, he continued to work through the field as a busser, food runner, server, and captain. An internship with the European Parliament in Brussels introduced him to a fantastic food scene, the world’s best beer, and to the early notion that a career in food and beverage might be better suited to him than a career as a politician. Tune into this episode to learn more about the Vetri restaurants, and how their respective vibes inform Steve’s beverage selections. Learn how Italian culture affects not only the food, but the atmosphere of the Vetri restaurants. Joe and Steve talk about their favorite Italian white wines, and why they are often under appreciated amongst oenophiles. Find out how Steve drinks for a restaurant opening, or a relaxing evening with the family! This program has been sponsored by S. Wallace Edwards & Sons. Thanks to Dead Stars for today’s break music. “We found that the bars in Rome were so on-fire and vibrant- especially with the new Italian craft beer scene… Going into these bars, we just fell in love with Italian beer culture.” [10:05] “I think that the beverage world is one of the easiest things to talk about, and it’s one of the most fun things to talk about. If you can’t make beer, wine, or cocktails sound interesting, then you’re probably in the wrong profession.” [14:00] — Steve Wildy 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.

If, like fine wines, sommeliers only get better with age, Mark Sayre has a lot to look forward to. The 32-year-old sommelier at TRIO, the signature restaurant at Four Seasons Hotel Austin, has already made a name for himself by being counted among Wine & Spirits magazine’s 7 Best New Sommeliers in 2010 and earning the 2007 title of Texas’ Best Sommelier. This week on In the Drink, Joe Campanale chats with Mark about the wine scene in Austin, Washington state wines and his private-label Syrah. Get an inside perspective on the beverage scene in Texas and what it’s like being a sommelier at the Four Seasons. This program was sponsored by BluePrint Cleanse. “People buy wine mostly not on flavor profile but on weight and texture.” [08:00] –Mark Sayre 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.

As the Chef Sommelier at Benoit in New York, André Compeyre oversees the restaurant’s beverage program including a wine list that features several bottles from Alain Ducasse’s personal collection. André began his career in his native city, Toulouse, France over twenty years ago where he created a new wine program for a local restaurant. With ambitions to expand his wine knowledge, André moved to London accepting a sommelier position at the three-star Michelin restaurant Le Gavroche, known for its impressive global list. Later on, André returned to Toulouse as an Assistant Sommelier at the Michelin-starred Les Jardins de l’Opera, where he further developed the wine list and created grand cru wine tastings. In 1993, he became the Chef Sommelier at Le Chateau Eza near Monaco where he met Theresa Henkelmann who offered him the opportunity to work in the United States. André gained national recognition as the Head Sommelier at Restaurant Thomas Henkelmann, part of The Homestead Inn in Greenwich, Connecticut, where he built the wine program. In June 2000, he opened Alain Ducasse at the Essex House, and had the pleasure to work with wines that included Alain Ducasse’s personal collection from his eponymous restaurant in Paris. André graduated to Chef Sommelier and remained at the restaurant until 2006. He then went on to work at Brasserie Les Halles in New York City where he remained for nearly four years. Deciding that he wanted return to a fine-dining atmosphere, André joined Bouley for a year before working again with Alain Ducasse at Adour at The St. Regis New York, where André also was the Assistant Manager. In June 2011, he became the Chef Sommelier at Benoit New York with a collection that includes a secrets de cave reserve list. With wines from all over the world, highlights from the list include rare Burgundy and California varietals, not often seen at restaurants, let alone at bistros. Benoit also has NAPA Technology, a system that allows André to serve wines by the ounce from famed producers such as Château Petrus and Chateau Y’Quem. He also features a regularly updated “Top Pours” selection offering guests exceptional wines at competitive prices. André has an endless curiosity, and at Benoit, his passion for serving extraordinary and good value wines comes through. Today’s episode takes us back into Andre’s long history within the wine and food industry, from starting in France, to becoming the head Sommelier at Benoit in New York City. Learn more about Andre, how he has learned to appreciate organic wines, and which wines he is excited about for the rest of the summer! Lastly, tune-in on how to receive a special discount on a visit to Benoit! This program has been sponsored by International Culinary Center. Also don’t forget to check out the Heritage Radio Network Hawaiian Barbecue, this Sunday, August 11th! Tickets are available at http://hrnhawaiianbbq.eventbrite.com. Stop on by to meet host Joe Campanale of In The Drink, and the rest of the Heritage Radio Network team! “I remember going to the mountains, picking out the wild asparagus, and coming back with a treasure.” [7:03] “Being in a casual ambience at Benoit allowed me to have fun, and still have the same opportunity to approach the guest, and make sure that they are having fun as well.” [21:05] — Andre Compeyre 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.

Alice Feiring, is an essayist, fiction and wine writer, writing professionally since 1988. She is the winner of both the James Beard and Louis Roederer Wine Writing Awards and in 2013 she was named Imbibe Magazine’s wine person of the year. Her blog, The Feiring Line ( Alicefeiring.com) has been operational since 2004. In the fall of 2012, she took a bold move and launched a paid-subscription newsletter, The Feiring Line, the only newsletter to focus on wines that are organic, biodynamic and natural. Her latest book, Naked Wine, letting grapes do what comes naturally (DaCapo Press) chronicles personal adventures in the natural wine world and it followed on the heels of her 2008 controversial volume, “The Battle for Wine & Love or How I Saved the World From Parkerization.” Translations include, French, Spanish, Italian and Georgian. Cited on Wikipedia as a major wine personality and champion of natural wines, she lectures on wine globalization, terroir, natural, biodynamic and organic wines worldwide. She is the past wine correspondent for Wall Street Journal Magazine and Time. Currently she currently freelances for The New York Times, The Hollywood Reporter, World of Fine Wine, Newsweek and Town & Country, and as a result of various essays, she has the most famous plumbing in New York City. On today’s episode of In the Drink, Alice talks about her books, The Battle for Wine & Love or How I Saved the World From Parkerization, and Naked Wine: Letting Grapes Do What Comes Naturally. She also updates us on with what’s coming up on her newsletter, The Feiring Line, gives advice to those looking to become an accomplished wine journalist, and of course gives us her latest recommendations for wine. This program has been sponsored by Cain Vineyard & Winery. “It’s tough, but extremely exciting. You’re not in a day job – you have more freedom to experience.” [21:00] “Have an opinion. Have a voice. Be a strong writer first. Have an idea.” [22:40] — Alice Feiring 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, Hristo Zisovski joins host Joe Campanale in the studio to talk about about his career as beverage director for the Altamarea Group, and how he worked his way to becoming head sommelier. An Advanced Sommelier based in New York City, Hristo was raised in his father’s Greek diners where he worked the grill throughout his childhood. After high school, Hristo earned a degree from the Culinary Institute of America but increasingly realized his interest was in the “front of the house”. In 2001, Hristo became the Assistant Beverage Director at three-star restaurant March and began his educational journey to becoming a Master Sommelier. From March, Hristo moved to three Michelin-starred Jean Georges, where he spent seven years as Chef Sommelier. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. Hristo was also personally awarded Wine & Spirits Best New Sommelier in 2007. In November 2010 Hristo joined the Altamarea Group at Ai Fiori. His role expanded to oversee the beverage programs at Osteria Morini, Nicoletta, Due Mari & OsteriaMorini New Jersey as well as Costata & the Butterfly. Hristo’s wine expertise contributed to Ai Fiori’s 3- star NY Times review. Ai Fiori’s wine list has been awarded Wine Spectator’s Award of Excellence. Hristo has also been featured in numerous wine publications including Wine & Sprits, Beverage Media, Wine Spectator, Allure Magazine and the New York Times. Also tune-in to learn more about binwise, a new cloud based technology that allows Hristo to have complete control over his wine inventory, and look forward to the future of his career. This program has been sponsored by Whole Foods Market. Thanks to PEELS for the today’s music. “My father said whatever you do, be the best at it.” [05:03] “You have to put your amplifier to 11 – it takes time to understand wine” [33:02] — Hristo Zisovski 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.

Jamie Kaloustian is the wine and beverage director of the Michelin Star, award winning, Dovetail Restaurant in New York City. On this episode of In the Drink, Jamie talks with Joe about getting her start in the industry, following her passion for food and wine, and her role as Wine Director at a prestigious restaurant in New York City. Beginning her New York City restaurant career about eight years ago, Jamie moved here without a job to live and work in New York City. Armed with a Bachelor’s in meteorology from Embry-Riddle in Florida, her next step was a career in restaurants to pay off the burgeoning student loans. At the now shuttered Dona in Mid-town Manhattan, she waited tables until she had dinner at Eleven Madison Park and applied for a server position immediately after that amazing dinner. Needless to say, the experience of working with such a great chef and wine program was humbling. She left there as a captain to work at Daniel, as one of their bartenders. Again, a humbling experience. The cocktail program, wine list, cuisine and service were all exceptional and she learned a great deal about the industry. Next step, she opened Lincoln Ristorante as a Captain. This experience was especially new to her, simply because she never opened a restaurant, in any state, and she never worked in a restaurant where the list focused mainly on Italian wines. As a result, she stayed almost two years before leaving for a Bartender job that eventually led to a sommelier position at Del Posto. She worked with Aaron as both a captain and a wine captain at Lincoln, and learned much about salesmanship and Italian wine. Thus, she credits the experience at Lincoln as a springboard to working at Del Posto. Finally, when she heard Dovetail was looking for a Wine / Beverage Director, she took the plunge and decided that she wanted to write her own list in the city, after working alongside so many great sommeliers and their respective wine programs. Originally from Rhode Island, she worked in restaurants toward the end of High School and throughout college (to include Florida). No matter what goals she was trying to achieve, Jamie always gravitated back to restaurant work, thanks to her passion for wine and creating cocktails. This program has been sponsored by Rolling Press. “You learn so much when you start from the ground up. You’re not the new person. It was really fun to be a part of that.” [11:50] “I think what we do is an art, not a science. I want everyone’s opinion, because ultimately they are the ones that eat at this restaurant as well.” [23:00] — Jamie Kaloustian 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.

Born and raised in Chicago, Richard Hanauer was surrounded by food and wine growing up, as his parents were avid cooks who always encouraged a sip at the dinner table, taken from a bottle chosen from their growing wine cellar. A Chicago native, sommelier, and the current Wine Director of L2O, Richard worked his way up the ranks at Levy Restaurants (once serving high tea to the Queen of England one year) as their Fine Wine Expert, two years at One SixtyBlue, and eventually to Tru as head sommelier at the young age of 25. In 2011 he came to L2O and built one of the best white wine collections in the country, including the deepest collections of premier Champagnes in the city. Hanauer has also been awarded the Advanced Sommelier pin by the Court of Master Sommeliers, and will take the Master test in the coming years. Tune-in to this week’s episode to learn more about how to build and grow your wine cellar, and most importantly, learn to pair amazing wines with your favorite foods. Also find out more about L2O, Executive Chef Matthew Kirkley, and the way Richard chooses the best wines for the set menu. Thanks to our sponsor, Cain Vineyards. “We can’t ignore the little guys – they’re fantastic with the food if you know the anatomy of the glass and what it’s gonna offer to the plate on the table.” [10:30] “The wines are strictly there to compliment the cuisine – my job is to complement the food.” [25:30] — Richard Hanauer 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, Jeff Taylor, Head Sommelier at Eleven Madison Park, comes into the studio to show us what’s new and exciting in the world of wine. Tune-in to learn more about Jeff’s background to becoming head sommelier, and his latest updates from visiting the wine culture in Greece! Jeff Taylor was born in Boston, MA and spent his childhood traveling throughout the United States. An opportunity to live in London during High School and frequent visits to Europe helped to solidify his passion for food and wine. He returned to the US to attend New York University’s Tisch School of the Arts were he received a BFA in Acting and a Minor in Philosophy. Jeff’s tenure at EMP began in 2007 as a Kitchen Server. He then went on to be a Captain for 2 years before becoming a Sommelier in 2009. During his time at EMP, the restaurant has garnered 4 Stars from The NY Times, 3 Michelin Stars, Wine Spectator’s Grand Award, and James Beard Awards for both Best Wine Service and Best Restaurant in the USA. EMP is currently ranked #5 on San Pellegrino’s 50 Best Restaurants in the World. While at EMP, Jeff has had the privilege of working with two great Wine Directors: John Ragan, MS and Dustin Wilson, MS. “I don’t think you can really appreciate a country’s wines until you actually visit.” [25:10] — Jeff Taylor 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.

Meet sommelier Aaron Von Rock. Aaron was born in Maryland and had his first experience with wine at the age of three, stomping Concord grapes along with his siblings for the family’s homemade wine. Aaron’s first job in the field was at a barely legal age buying wines for the Baltimore Hotel, where he was introduced to fine wines.At Lincoln Ristorante, Aaron Von Rock has developed a 400-bottle, Italian list with general manager Paolo Novello. The wine list hopes to remove the distance from vineyard to table by making the selections accessible and telling the story of select vineyards and bottlings. The wine program is built to parallel and complement the cuisine of Chef Jonathan Benno, both with classical and cutting-edge selections. The cocktail menu is also curated by Aaron and highlights Italian traditional liqueurs and products in classic drink recipes. Tune in to this week’s episode of In the Drink as host Joe Campanele chats with Aaron about “Nero d’Avola face”, Negroni bars and extensive wine tastings. This program was sponsored by S. Wallace Edwards & Sons. “The sommelier industry has grown quite a bit. When I got into the business there wasn’t an intuitive direction for anybody.” [02:00] –Aaron Von Rock 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.

SOMM is a film written and directed by Jason Wise, that focuses on the most difficult test you’ve never heard of – the Court of Master Sommeliers and the massively intimidating Master Sommelier Program. SOMM takes you on the ultimate insider’s tour into the world of mastering wine, and gives us an insight into those who put their personal lives at risk, their well-being, and often sanity to pull it off. Shrouded in secrecy, access to the Court Of Master Sommeliers has always been strictly regulated and cameras have never been allowed anywhere near the exam, until now. On this week’s episode of In The Drink, Jason phones in to talk about the film, telling us his background inspirations, and insight into presenting these stories to various audiences, such as those not very familiar with the hurdles of becoming a Sommelier. Also starring in the film and here in the studio is Dustin Wilson, Wine Director at Eleven Madison Park, who describes the pressures behind taking the exam, his future as Wine Director at Eleven Madison Park, and of course, the experience of allowing Jason to film his story. Tune-in to learn more and find out about this incredibly amazing profession, the stories behind making the documentary film, and the future of the Sommelier world and wine industry. Be sure to check out the film at their Facebook page. SOMM opens June 21st in theaters and on iTunes! This program has been sponsored by Route 11 Potato Chips. Thanks to the Dead Stars for today’s music. “First and foremost, we wanted to make it a film that was entertaining.” [10:05] “If you find someone who puts everything on the line for something, you should always be around those people.” [28:15] — Jason Wise 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.

Patrick Cappiello, sommelier and wine consultant in New York City, comes into the studio on this week’s In the Drink to talk wine! Mr. Cappiello is the Managing Partner and Wine Director of Pearl & Ash Restaurant as well as Chef Sommelier for Daniel Johnnes La Paulée. Tune-in to learn more about the art of being a sommelier, and how Patrick broke into the wine industry after starting from the bottom as a waiter at TriBeCa Grill. Mr. Cappiello has 25 years of work experience in the restaurant industry, and as a result was nominated in 2012 for Wine Enthusiast “Sommelier of the Year”. Today’s episode has been sponsored by Bonnie Plants. “Confidence is 100% of being a sommelier. You can’t be embarrassed to say ‘I don’t know’. ” [10:00] —Patrick Cappiello 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.

In this week’s episode of In the Drink, special guest Carla Rzeszewski comes in to talk about her history within the food and wine industry. She has spent over a decade working her way through the roster of food service positions, zig-zagging from Hawaii to California to New York. She counts Paul Grieco and Peter Liem as defining cornerstones in her growth, and is grateful to every teacher she has encountered along the way, usually over a glass and well-loved food. She currently resides as April Bloomfield and Ken Friedman’s Wine Director for The Spotted Pig, The Breslin and The John Dory Oyster Bar. Tune in to learn more about Sherry wine, and become more educated in wine today! This program has been sponsored by Whole Foods Market. Break music provdided by takstar. “Get yourself out of the way and do something for somebody else.” —Carla Rzeszweski 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.

Ivan Ramen is one of the most anticipated restaurant openings in NY right now, and the team behind the Japanese-inspired Clinton Street noodle-outfit joins Joe Campanale on this week’s episode of In the Drink. Meet ramen-guru and owner of Ivan Ramen, Ivan Orkin, General Manager Bill Reed, who is also partner at Brooklyn Star, and chef Mike Bergemann. The three explain the concept behind Ivan Ramen and share their love for Japanese noodle dish and the culture that surrounds it. From slurping techniques to the timing and temperature of ramen, learn how to best enjoy the satiating broth and noodle dish. Tune in as they taste some ramen on air and give listeners and sneak peak at what to expect when Ivan Ramen opens! This program was sponsored by Whole Foods Market. Break music provided by Jerome LOL. “There’s funkier tripe in New York than anything I ate in Japan.” 20:00 Mike Bergemann of Ivan Ramen on In the Drink “There are different kinds of ramen. I tend to like a cleaner flavor. I’m a chef, so I like to send people home feeling good. I want the people I feed to have their mood uplifted. I tend to use less fat [in my ramen].” 27:00 Ivan Orkin of Ivan Ramen on In the Drink “Ramen is supposed to be eaten loud. There’s an art of slurping.” [28:00] –Bill Reed of Ivan Ramen 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.

As the corporate wine and beverage director for the Marlon Abela Restaurant Corporation (MARC) US, Olivier Flosse offers a wealth of experience garnered in France, the UK and New York City. In this position, Olivier is responsible for the award-winning wine collection at A Voce Madison and A Voce Columbus in New York, as well growth of the already impressive wine program at MARC’s award-winning restaurant, Morello Bistro, in Greenwich, Connecticut and Bistro du Midi in Boston, Massachusetts, as well as the development of wine programs at future MARC restaurants in the U.S. Under the direction of Olivier, A Voce Columbus was one of four restaurants in the U.S. to receive the Wine Spectator Grand Award in 2012. Flosse is also responsible for training the restaurants’ sommeliers and floor staff in all aspects of the wine and beverage service, as well as the wine and spirit purchasing in the US. On this week’s episode of In the Drink, he speaks to the importance of ensuring a guests happiness while drinking and stresses that the communal experience of wine is more important than the knowledge base. This program was sponsored by Bonnie Plants “Now, you can go to a restaurant and the food doesn’t have to be amazing, but with incredible service people will come back!” [27:00] “Service is not something you’re just doing for two hours to get your paycheck. It’s something you have to have inside.” [28:00] –Olivier Flosse 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.

Speed Rack is a national cocktail competition featuring top female bartenders in key cocktail markets, putting them head to head in round robin style timed and judged challenges. It is the first competition to highlight the up and coming generation of strong women in the spirits industry. 100% of the proceeds from the events they produce goes to breast cancer education, prevention and research. On this week’s episode of In the Drink, tune in as Joe Campanale chats with the ladies behind the competition, Ivy Mix and Lynnette Marrero. Pastry Chef Johnny Iuzzini, who will be a judge at Speed Rack, also joins the show to explain how he will be critically tasting the drinks at the competition. Find out how Speed Rack started, what makes it so unique, and tune in for a special on-air cocktail! This program was sponsored by Whole Foods Market. “It was hard for a woman to become a ‘mixologist’ because we look stupid in suspenders and can’t grow a mustache!” [18:00] –Ivy Mix 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.

Bill Fitch, wine director of Vinegar Hill House and recently opened Hillside talks about his experiences in the wine industry. He discusses the trends of wine, especially in Brooklyn and the Brooklyn food and wine scene. Bill had to have surgery to gain a sense of smell, and upon gaining his sense of scent, was obsessed with smell which led him to wine. In Portland Oregon, he had his first wine related job in a wine cellar, learning all he could about wines. He came to NYC in 1998 and worked at Il Bucco. Soon after, he began putting together wine lists for various NYC restaurants. Currently, he splits his time between Paris and New York City. Today’s show was sponsored by Whole Foods Market. I was a kindergarden teacher in the Waldorf and Montessori method… I The enthusiasm is learned and picked up by the children. I like that, everyone is in a certain stage of their wine education.” [23:00] –Bill Fitch 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.

Learn about Italian wines of every caliber on In The Drink! Wine Director Laura Wickiewicz, from Laconda Verde tells listeners all the best wines from many different price points. Tune in to hear the story of a young wine enthusiast’s rise to a career as an expert in the field. Find out about blind tastings, the skivyy on pinot gris, compiling a great wine list, and how to break into the wine industry! Don’t miss it! Thanks to our sponsor, Fairway Markey. Thanks to Takstar for today’s music! “I know how easy it is to feel compelled to have a super geeky list, but I strive actively to put wines on there that would have mass appeal.” [20:40] “You’re that middleman between the diner and the chef, and if you have an understanding of what goes on back there, then everything transitions better.” [11:20] — Wine Director Laura Wickiewicz 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.

Eamon Rockey strives for perfection – whether it’s making cocktails, helping open restaurants or managing staff, he wants to lead and inspire. Tune in to In the Drink as he shares his philosophy with host Joe Campanale. Hear why Midtown isn’t all that bad, what plans are in store for Betony, a New American restaurant on 57th Street, and how the Scandinavian philosophy thrives in Brooklyn. This program was sponsored by S. Wallace Edwards & Sons. “Midtown is a misunderstood neighborhood. My ignorance initially lead me to uncertainty, but the more time I spend in this neighborhood the more I fall in love with it.” [07:00] –Eamon Rockey 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.

Eric Asimov demystifies wine on a special and informative episode of In the Drink with host Joe Campanale. Eric is a food writer who started the $25 and under section of the New York Times and was given the new position of Chief Wine Critic of The New York Times in 2004. Asimov has also done freelance work for other publications, including Food & Wine Magazine, Details, Martha Stewart Living and Sommelier Journal. His latest book is called How to Love Wine: A Memoir and Manifesto. and Tune in for a lively conversation on subjects like the democratization of high end wine via the internet, the usefulness of blind tastings and the importance of beverage programs in restaurants. This program was sponsored by Bonnie Plants. “What’s missing in the hyper rational approach to wine is developing an emotional connection which is at the root of enjoyment.” [04:00] “Great sommeliers are also great psychologists – they can read [people’s] emotions.” [08:00] “Good wine is always changing and evolving. Talking about wine has a lot to do with context – the food, the people you’re with, the season, your own mood. When you talk about a blind tasting – the context is the other 49 wines, which is unnatural and you’re ignoring a lot of cultural information that can inform you about a particular wine. Good wines are cultural expressions they aren’t just isolated flavors and aromas in a glass – they convey where the grapes were grown, the heritage, the people, the history – all of this is important to convey in a wine.” [16:00] –Eric Asimov 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.

Take a virtual trip to California on In the Drink, as Joe Campanale is joined by one of the most exciting and innovative winemakers working today, Steve Matthiasson of Matthiasson Wines. Steve was recently named 2012 Winemaker of the Year from Food & Wine, and makes wines that push the boundaries of what’s considered traditional. Tune in for a conversation on the future of California wine and the path of wine from vine to glass. This program was sponsored by Fairway Market. Photo: Lily-Elaine Hawk Wakawaka, http://WakawakaWineReviews.com “I still wonder whether doing wine is a career path. My day job is taking care of vineyards.” [3:00] “California is a place with less rules. I think that we’ll see it become a very relevant and exciting region for wine discovery.” [22:00] “Our wines are for food – it’s a huge focus for us.” [26:00] –Steve Matthiasson of Matthiasson Wines 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.

Take a trip to Chicago this week on In the Drink as Joe Campanale is joined by Jennifer Tietz, Sommelier of Tru Restaurant . Jennifer Tietz’s passion for wine began while working at a wine bar during her college years at Northwestern University, where she became inspired by the precision, passion, and challenge of the beverage industry.Following graduation, Tietz pursued her passion in Chicago, where she continued to study, learn and test her skills at upscale restaurants. Starting at contemporary American restaurant BOKA, Jennifer worked her way up, progressing from runner to back waiter, to front waiter in just a year. She continued her career at Waldorf Astoria restaurant Ria for one year as Captain, and eventually left to fill the position of Sommelier/Wine Buyer at Benny’s Chop House in 2010. Jennifer began her career at progressive French restaurant Tru in 2011 as Assistant Sommelier, working her way up to become Sommelier in 2012. At Tru, Jennifer oversees the entire beverage program, which includes selecting wines to pair with Executive Chef/Partner Anthony Martin’s intricate cuisine and dynamic plating. “[Vintage wines] take work – these aren’t things you’re buying cases of and sitting on for years. You’re selling and replacing on a constant basis.” [09:00] “Those of us working in fine dining have really loosened up. We have a lot of fun during out shifts – it’s not a stuffy environment whatsoever. We’re still providing impeccable service and beautifully presented foods, but we have a smile on our faces. We’re there to bond with our guests and give them a comfortable experience.” 22:00 –Jennifer Tietz 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.

Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner of Recette, the urban, contemporary American restaurant which opened in New York’s Greenwich Village in January of 2010. Just months after its opening, Recette received glowing two-star reviews from both the New York Times and New York Magazine. Sam Sifton also called Recette one of his favorite newcomers of 2010, particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010. Tune in to this week’s episode of In the Drink as Joe Campanele chats with Jesse about current wine trends he’s seeing and his culinary roots. Find out how his beginnings in Miami brought him to where he is now, and learn about the inspirations behind the food and drink at Recette. This program was sponsored by Fairway Market. “The guys that I really respect in the industry are Riesling nuts. There’s definitely a misconception about Riseling. It’s perfect for Recette food, because we do a lot of crudos and salads – the pairing works.” 12:00 –Jesse Schenker of Recette 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.

Restauranteur and self-proclaimed “Serial Entrepreneur” William Tigertt is this week’s guest on In the Drink. He’s the man behind Freeman’s, Peels & Gothic Wines. Learn how he went from a rural town in Southwestern Michigan to launching Sigma Six, a multi-media design agency, while still an undergraduate! Hear what’s it like building restaurants in NYC why wine plays such an important role in the conceptual approach. Later on, William explains why he started Gothic wines, a collection of cool climate wines sourced from the best wine growing regions of America. This program was sponsored by Fairway Market. “The wine world is a vast world and a great way to be creative and meet people and travel.” [14:00] “We take inspiration from Gothic literature – we’re looking at that kind of feeling and atmosphere.” [26:00] –William Tigertt 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.

The legendary Mondavi Family joins Joe Campanale for a very special episode of In The Drink. Joe is in studio with Michael, Rob Jr., and Dina Mondavi who share stories and insights about their winemaking process, maintaining the family business and the special terroir of the Napa valley. Tune in as they taste three different wines on air – The 2010 Emblem Napa Valley Cabernet Sauvignon, The M by Michael Mondavi Cabernet Sauvignon and The Isabel Mondavi Chardonnay. Find out what plans are on the horizon for the historic family winery and how each of the Mondavi’s does everything they can to continue the traditions and consistency of quality that Robert Mondavi started! This program was sponsored by The International Culinary Center. “The original Chardonnay’s were made in large redwood or concrete tanks – they weren’t made in stainless steel or oak barrels. In the mid 70’s we got into oak and like anything at first we went too far. Many Chardonnay’s did not have balance – they literally fought food. I think now we’ve come back to where balance is important. You want the flavor of the grape, a kiss of the oak. You want it to be interesting and compliment the food, not overpower it.” [7:30] “Wine is supposed to cleanse the palate excite the taste buds and invite you to have another sip of the wine or more taste of the food.” [25:00] –Michael Mondavi on In the Drink “Growing up Mondavi was the only life I had so I have nothing to compare it to, but it has great perks. The downside is that when you call in sick everybody comes to bring you soup when you really just wanted the day off. It’s been a blessing to work in this family my favorite thing to do is come in and work with my brother and father.” [29:00] –Dina Mondavi 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.

Get to know Heather Tierney, one of the most interesting food and beverage professionals, bar owners and restauranteurs working in New York City right now. She has transformed Doyers Street in Chinatown, opening a cocktail bar, Apothéke, and a restaurant/bar, Pulqueria, on the same iconic block. Her most recent venture, The Butcher’s Daughter, a juice bar and vegetarian cafe, just opened in little Italy in February 2013. Tune in to this week’s episode of In the Drink, as Heather dishes on everything from cocktail culture to pulque, a fermented beverage made from the agave plant. Learn what inspires Heather in her projects and find out what’s next for one of the busiest women in the city. This program was sponsored by Fairway Market. “You can come [to Apotheke], talk to our bartenders, tell them what kind of mood you’re in, what spirits you like and they will make something great for you.” [08:00] “When you start mixing dark and light spirits, that’s when you get in the danger zone.” [12:00] “Mexican food is actually very fresh and market driven in Mexico City. In the US, Mexican food is often processed and cloying. [At Pulqueria], we wanted to introduce Mexican food in the way it really is in Mexico City – fresh food from the market prepared right there.” [22:00] –Heather Tierney 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.

Few people know as much about wine as Matt Licklider. After working with Italian wine importer Dalla Terra and North Berkeley Imports, he co-founded a winery called Lioco, operated as a “virtual” winery out of his apartment in San Francisco, Calif. Tune in for his thoughts on the California Wine Movement and the wines that are coming out of the region. Get an inside perspective on emerging American wine trends and hear how Colorado helped shape his wine career. This program was sponsored by The International Culinary Center. “Chardonnay will grow anywhere, but won’t necessarily deliver a compelling wine anywhere.” [12:40] “Your palate evolves. As we get older we tend to gravitate towards complexity in the flavors that appeal to us” [27:00] –Matt Licklider of Lioco Vineyards 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.