In the Drink

Bottled cocktails, cocktails on tap, and a drink list that changes daily! These can all be found behind the bar at Saxon & Parole under the direction of Naren Young, who is this week’s guest on In the Drink. Tune in as he talks to host Joe Campanale about the forward thinking bar program he runs at the Lower East Side establishment. Find out how he found his passion for making drinks growing up in Australia way before he was legally able to drink. Hear about some of the other interesting drink programs in the other AvroKO Hospitality Group restaurants, and find out why gin and grappa are especially of interest to Naren. This program was sponsored by The International Culinary Center. “I was studying cocktails a long time before I could legally make them.” [03:00] “In terms of a cocktail list – the most important thing is to figure out who your audience is.” [16:00] “Chef’s change their menu every day at a restaurant – why can’t bars?” [20:00] –Naren Young 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.

Master Sommelier and Wine Director at Union Square Hospitality Group, John Ragan, is this week’s guest on In the Drink. Beyond his work with Union Square Hospitality Group, John is organizing with DeVine Intervention, an initiative designed to provide relief for victims of Hurricane Sandy. DeVine Intervention is an online wine charity auction that will give all proceeds to The Mayor’s Fund. Listen in to hear John talk about the process of becoming a Master Sommelier. What difficulties did John encounter, and how did the process help him keep an open mind in a culinary sense? How does John incorporate Danny Meyer’s signature hospitality into his wine program? Find out this and more on this week’s installment of In the Drink! Thanks to our sponsor, Cain Vineyard & Winery. “By far the most challenging part (of becoming a master sommelier) was the theory part, because being a restaurant guy soaks up a lot of hours of your day and going home to hit the books is tough.” [20:00] “At the end of the day, I’m the jack-of-all-trades that tries to keep the band together.” [21:00] — John Ragan 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.

Daniel Johnnes is the Wine Director for Daniel Boulud’s Dinex Group, including Restaurant Daniel, DB Bistro, DBGB, Cafe Boulud and Bar Boulud. He joined chef Boulud after spending 20 years as the Wine Director for Montrachet and the Myriad restaurant group. He is also an author, an importer, and the organizer of the Burgundy celebration, La Paulée de New York. Tune in to this week’s episode of “In the Drink” and get inside perspective from Daniel, as he joins host Joe Campanale for a conversation on wine, service and communication. Find out what it takes to really know wine from a guy who lives it day in and day out. This program was sponsored by Ambur Point of Sale App. “The combination of food hospitality and warmth is everything i strive for in a dining experience and a working experience.” [06:00] “The wine experience should be about getting together without pretention and just sharing.” [22:00] –Daniel Johnnes, Wine Director for Daniel Boulud’s Dinex Group 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.

Absinthe, oysters and an old fashioned atmosphere can all be found at one of our favorite cocktail bars in Brooklyn, Maison Premiere. Head bartender Maxwell Britten is this week’s guest on “In the Drink” with Joe Campanale, and you may not be able to tell from the radio interview but he’s dressed to the 9’s. Tune in and find out the New Orleans/Parisian influences behind Maison Premiere and why style and appearance is such an important part of what they do. Joe and Maxwell taste some absinthe on-air and talk shop about running a bar, maintaining a standard of quality and remembering years past. This program was sponsored by Whole Foods Market. “[Maison Premiere] is a composite of New Orleans, Paris and New York. It’s definitely inspired by days gone by.” [03:05] “It’s not an act – we’re very sincere about what we’re trying to do. Our whole lifestyle and the way we present ourselves and our product is very dear to our heart.” [06:00] –Maxwell Britten of Maison Premiere 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.

How does one go from neuroscience and classical piano to a career in wine? Find out on “In the Drink”, as Joe Campanale is joined by Thomas Pastuszak, wine director of NoMad. He shares his experiences with wines from lesser known regions such as The Finger Lakes and explains why we are entering the golden age for fine wines being made in New York State. Find out all about varietals, blends and specific regions that are making their way onto high end wine lists. Hear how service is a priority at the NoMaD and get some insight from one of the brightest wine personalities in New York right now! This program was sponsored by The International Culinary Center. “When you see people making world class wine – you can’t help but get excited about that and get excited about the region [The Finger Lakes].” [7:00] “I consider myself a hospitalitarian first and foremost and that’s how I approach everything. It just so happens that the world of wine blew me away.” [19:00] –Thomas Pastuszak, Wine Director at NoMaD 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.

Restaurant Marc Forgione is one of the hottest spots in TriBeCa – and their wine list might be just as good as the food. Tune in to “In the Drink” as host Joe Campanale sits down and chats with GM/sommelier of the restaurant Matthew Conway. Find out what went into choosing the wines at the blossoming New American spot, and how to manage expectations for a wide and varied customer base. This program was sponsored by Cain Vineyard & Winery “We take every guest seriously. We used to be able to count them on one hand on our worst days, and the fact that we’re constantly busy now is something we don’t take for granted.” [10:50] “I love wine – I love everything about it.. but I don’t try to force that on anybody.” [25:43] –Matthew Conway, GM/Sommelier of Restaurant Marc Forgione 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.

Small distilleries are becoming more and more popular in New York City, and this week on “In the Drink”, Joe Campanale highlights one of the more interesting projects happening right now – Industry City Distilleries. Tune in as he chats with Peter Simon and Zac Bruner, who describe the inspiration behind the distillery and what it was like taking the initial steps in design and production. Find out why they decided to focus on vodka at first – and how they use beet sugar, which is usually a European tradition. Tune in for an on-air tasting and tons of insight into the life of an urban distiller. This program was sponsored by Fairway Market. Photo: Christina DiLaura, 8.ate@eight “For us if we wanted to actually test our equipment – the best test is to make a good vodka. Then, you can go anywhere from there.” [09:00] “We’re caring more and more about our food and now people are starting to care more about what we’re drinking.” [15:00] –Peter Simon of Industry City Distillery 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 and chats with renowned bartender and co-founder of The 86 Company, Simon Ford. From running a wine shop to opening some of England’s most lauded cocktail bars, judging spirits in competition and marketing some of the biggest brands on the planet have made Mr. Ford a highly respected voice in the spirits industry. Simon reflects on his experiences through the years in the industry and how things have changed since he helped re-launch Plymouth Gin. Find out why he thinks Pisco could be the new Mezcal and follow along as Joe and Simon taste a few spirits on air and talk shop. This program was sponsored by Fairway Market “Whoever thought that from being a bartender you’d be flown to places like Sydney and Hong Kong to teach people how to stir a martini?” [2:15] “Bartenders by their general nature always want something they can’t have.”[13:58] –Simon 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, Joe Campanale is joined in the studio by Megan Krigbaum, the Senior Editor at Food & Wine Magazine. Megan grew up in Northern Michigan, a region not known for its vineyards- how did she get so involved in the wine world? Megan speaks to the importance of wine criticism amongst collectors, and hear how Food & Wine Magazine . Tune into this episode to hear about the influence of terroir and soil types on wine flavorings. What is Megan’s top overseas wine destination? Later, Joe and Megan virtually pair some awesome wines with different pork products! Listen in to hear about affordable bottles, and the future of organic and bio-dynamic wine. Finally, Joe wraps up the episode with some obscure wine tasting scenarios! This episode has been brought to you by S. Wallace Edwards & Sons. “There’s certainly a place for criticism… There’s so much good wine coming to the United States. [9:15] “I think that California wine is in a state of flux. Producers are looking at organics and bio-dynamics in a way that we’ve never seen before.” [27:00]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fresh off Tasting Table’s “Best Cocktails of 2012” feature, editor Tressa Eaton joins Joe Campanale on this week’s episode of In the Drink to tell listeners which cocktails, bars and neighborhoods stood above the rest this year. Learn what makes the East Village such a drinking destination spot, and how molecular gastronomy has found its way into bars like Booker & Dax and changed the landscape of high-end cocktails. From picklebacks to modern classics – find out where to drink the city’s best and what trends are emerging. Also tune in and find out how to make your own Basil Bixby at home! This program was sponsored by White Oak Pastures. “We did this [Best Cockails List] in each of our city editions – so if you’re traveling you can look at our lists in LA, Chicago, and more to see what you should be drinking in those cities!” [23:40] — Tressa Eaton, Editor of Tasting Table, 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 everything you need to know about sake on a special episode of In the Drink as Joe Campanale is joined by Sake Ambassador Monica Samuels. Find out how sake is made, what makes it great and what to look for when choosing a bottle. From rice grain polish to the open tank fermentation process – discover the hidden secrets behind the fermented rice beverage. Learn about the mold that’s grown on sake rice that converts starch to sugar and produces amino acid content that gives Sake that extra element of umami. Whether you’re a sake expert or just finding out about the Japanese beverage – you can learn something new on a very informative episode of In the Drink. This program was sponsored by S. Wallace Edwards & Sons. “Making these sakes you can drink like a wine and enjoy with a meal [requires] a much longer and colder fermentation, so this artisanal approach is something that is relatively new.” [9:08] “Water is the only expression of terroir in sake.”[10:08] “The market for premium sake is growing, but it’s a very small percentage of sake consumption.” [13:58] –Monica Samuels, sake ambassador 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.

Why does one become a sommelier? What is take to be a great sommelier? Find out on this week’s episode of In The Drink, as host Joe Campanale is joined by Michael Madrigale, Head Sommelier at Bar Boulud & Boulud Sud. Michael tells the story of how he ended up in the world of wine and how he’s developed his palate and knowledge base over the years. Hear him wax poetic on Beaujolais, Greek wines, blind tasting techniques and front of house service as he gives listeners an inside look at the life of a sommelier. This show was sponsored by Fairway Market. “When you want a red wine that’s fresh, aromatic, delicious and easy to drink you want Burgundy – but it’s priced out of our price range now. So you go for the next best thing – [Beaujolais] – the wine version of methadone.” [5:28] “The only way to taste all the great wines if you’re not a billionaire is to become a sommelier.” [13:50] –Michael Madrigale, Head Sommelier at Bar Boulud & Boulud SudSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We’re talking whiskey this week on In the Drink, as host Joe Campanale is joined by “The Whisky Woman”, Allison Patel. Allison Patel is the founder of Manhattan-based Local Infusions, which imports and exports fine spirits such as whiskey. She is also a passionate blogger on The Whisky Woman, writing about everything from cocktails to great whiskeys, bourbons, American distilleries and more. Tune in and hear how she fell in love with whiskey and what she’s doing to advance the category – both in production and appreciation! This program was sponsored by This program was sponsored by Susty Party. “Its scary to launch something that’s a new profile to a category, but also very exciting and rewarding to the consumers.” 11:00 “The only way to not drink whiskey is to not drink it at all.” [14:00] –Allison Patel, “The Whisky Woman”, 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 mixologist/bartender Adam Schuman, formerly of Fatty Cue and currently with Michael Skurnik Wines. Adam explains how he found his way to the bar after seeking out a career in the kitchen and how it’s worked out so well for him. Hear how savory tastes have been playing into drinks and find out what drinks and wines are exciting Adam lately. Adam and Joe talk about everything from Calavados to Riesling and gives listeners the inside track on fall drinks and beverage trends. This program was sponsored by White Oak Pastures. “When I approach cocktails, it’s the same as I would food. You use a base of ingredients and recipes that are tried and true and finding the delicate balance between sweet, sour and savory.” [3:35] “As the American public becomes more informed on flavors, you’re seeing savory pop up more. People love spice, and salt and exotic ingredients.” [5:38] “What doesn’t sound good about apple, cognac, ginger and calvados. These are flavors that warm my loins!” [21:58] –Adam Schuman of Michael Skurnik 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.

This week on In the Drink, host Joe Campanale is joined by Ryan Looper, sales rep for T. Edwards Wines. Ryan explains what its like selling some of the best wine in the world and why he strongly believes that memorizing facts and reading sales sheet is no substitute for going to wine regions and meeting winemakers. From relationships to distribution, learn about the ins and outs of the sales world in wine. How can you find value by the glass in restaurants? Are wine lists getting too big? Tune in for a conversation on buying and selling wine today and hear Joe and Ryan taste some wines on air! This program was sponsored by Rolling Press. “Things happen quickly – it’s a very fast moving wine world in New York City.” [7:00] “You can read a book and memorize facts all day long – but if you go to Burgundy and stand in Corton… it’s really something.” [8:00] “One of the lost arts of sales is listening.” [4:00] “I think there’s a lot of things happening in California that will make people very happy.” [26:00] –Ryan Looper of T. Edwards 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.

This week on In the Drink, host Joe Campanale is joined by Amanda Smeltz, Wine Director at Roberta’s, the very place that houses the HeritageRadioNetwork.org studio! Amanda discusses her approach for selecting wines at Roberta’s and expresses her decided interest in female wine producers and experimental wines. How has the traffic to Roberta’s changed since Sam Sifton’s New York Times review? What challenges come along with building a wine list for a Bushwick crowd? Amanda explains her integral role at Roberta’s and also talks about her second life as a writer – her latest book of poetry “Imperial Bender” will be released soon! This program was sponsored by Route 11 Potato Chips. “I think Roberta’s is an amazing stomping ground for experimental stuff and [wines] that are off the beaten path.” [1:56] “It takes many months for a restaurant to find its groove. They are organic things because they are very people based so they need a lot of attention. The work is never done.” [11:15] “It’s not standard Italian food by any means, and it’s not standard pizza at Roberta’s so standard pizza and wine pairings don’t hold.” [27:30] ## –Amanda Smeltz, Wine Director at Roberta’s 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 on In the Drink, host Joe Campanele is joined by winemaker, master sommelier and beverage expert Richard Betts, who’s latest ventures include Sombra Mezcal, “The Essential Scratch n Sniff Guide to Wine Expertise” & two new wines – St. Glinglin & The Essential. Hear about why terroir is so important in mezcal production and how mass-produced tequila masked the original brilliance and delicate flavor profile of mezcal. Hear Richard’s thoughts on the current state of Bordeaux and why he thinks it should be affordable and drank by all. Richard reminds listeners that everybody should feel good about having a glass of wine with lunch, and enjoying life to the fullest! This program was sponsored by White Oak Pastures. “I had no expectation that anybody was ready for this [Sombra Mezcal] but me – that’s how I approach all my projects.” “It’s not about the superstar chef or sommelier – it’s about the superstar guest. Our job is more about helping people understand what they love, than of telling them what they should love.” “The table is never truly set until there’s wine on it.” “I’m old enough to remember when Bordeaux was affordable and we all drank it.” –Richard Betts 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.

What’s goin on with American wine right now? Tune in to this week’s episode of In the Drink as Joe Campanale is joined by two forward thinking restauranteurs making waves in Brooklyn – Bill Reed of Brooklyn Star and Doug Crowell of Buttermilk Channel Restaurant. Both restaurants feature entirely American wine lists, which makes for some logistical challenges but an incredibly delicious beverage program. Learn about wines from places as overlooked as Idaho and Arizona and discover the unique terroir that comes from micro-climates across the country. From price points to tasting notes, this episode will teach everybody something new about American wines. This program was sponsored by Rolling Press. “America has made a big step beyond California. It’s growing so fast – New York is now the number 2 wine growing region in the states!” [05:03] “It doesn’t take long for these American wines to get from vine to glass – which is something really special.” [26:52] –Bill Reed of Brooklyn Star on In the Drink “People are really interested in trying new wines in Brooklyn – which makes our job easier”. [11:52] “You might expect a price advance from selling wines from this country […] but ironically wines from America can actually be more expensive.” [18:40] –Doug Crowell of Buttermilk Channel Restaurant 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 journalist, sommelier, educator, author and “Wine Wise Guy” Anthony Giglio. Anthony and host Joe Campanale jump right into an on-air blind tasting and discuss the very nature of blind taste tests themselves and the American palate when it comes to wine. Tune in and hear how impossible it is to stump Joe in a tasting and check out the shows “rapid fire” segment, where Anthony pairs wines with pizza, pasta, bowling, movie theaters and the beach. This program was sponsored by Whole Foods Market. “Americans are the most opinionated, confident and forthright people on the planet – until you say the word wine.” [2:15] “Drinking dry Madeira was eye opening for me.” [27:30] –“Wine Wise Guy” Anthony Giglio 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 Michelin star chefs Eduard Frauneder and Wolfgang Ban, Executive Chefs and owners of Edi & the Wolf and the soon-to-be opened chef inspired cocktail bar The Third Man in the East Village. Hear their perspective on German and Austrian wine and learn about their modern approach to Austrian cuisine. Listen in as they taste some German beer on-air in anticipation of Oktoberfest and explain what it’s like during the 16-day festival held annually in Germany. This program was sponsored by Whole Foods Market. “What’s important to me is not to sell the most important wine but to find the perfect wine for a dish or a person.” –Eduard Frauneder of Edi & the Wolf on In the Drink “Nobody says that meat and potatoes has to give you a heart attack once you finish the plate.” –Wolfgang Ban of Edi & the Wolf 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 talks cocktails and mixology with bartender and co-owner of The Wren, Krissy Harris. Krissy explains how working at Gramercy Tavern thrust her into the world of New York cocktails and helped her find her passion for drinks. Tune in as Joe and Krissy discuss the role vodka plays in cocktails these days, including market driven infusions. Find out what it takes to go from bartender to co-owner and how Krissy manages to juggle it all. Also hear her and Joe talk about their ideal Negroni’s and why they think it’s still the best cocktail in the world. This is a great listen for those interested in modern-day cocktails and the NYC drinking scene. This program was sponsored by Fairway Market. “My new favorite beer bar is called Proletariat Bar on St Marks between 1st and Ave A. Death & Company is still my favorite place for cocktails”, “I think the reason gin is so popular right now is because it’s so different. You’ve got junpiery harsh intense gins, and on the other side aromatic beautiful soft feminine ones. That means you can you can do many different things.” “When you’re building a cocktail, my general rule is a 2:1:1 ratio. 2 parts alcohol, 1 part sweetening agent and 1 part citrus or acid.” –Krissy Harris, co-owner of The Wren 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 chats with Chiara Pepe of Emidio Pepe Wines. Emidio Pepe Wines is a 4th generation winery located in Abruzzo, in Torano Nuovo in the province of Teramo. Learn about their traditional winemaking process using concrete tanks and how that technique changes the aging process dramatically. Find out what makes Montepulciano D Abruzzo so special and tune in as Joe and Chiara blind taste a few wines and give listeners notes! This program was sponsored by Whole Foods Market. “[At Emidio Pepe Wines], We do wine as it used to be 900 years ago in Abruzzo.” “We think it’s important not to use selected yeast. There are only two companies in the world that make that yeast.” –Chiara Pepe of Emidio Pepe 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.

If you’ve opened a restaurant wine list and had no idea where to begin – HRN is here to help. On this week’s episode of In The Drink, host Joe Campanale is joined by two of the brightest wine writers in the industry, Talia Baiocchi, wine editor at Eater.com and Ted Loos, wine writer at Epicurious.com. Together, they discuss the state of restaurant wine lists today and give listeners some tips on finding the hidden gem on every list. Tune in and learn why “unpronouncables” and “outsider wines” are the way to go when choosing from a big list and how domestic wines are starting to make a serious name for themselves. Later in the program – they taste a few wines on-air and throw around some “rapid fire” wine pairings. What’s the best wine for sipping on the beach? If you’re going to sneak a bottle into a movie theater what should it be? Find out on this week’s episode of In The Drink. This program was sponsored by Fairway Market. “We’re seeing the industry change to where the wine list reflects the culture of a restaurant in an exciting way.” “We forget sometimes to pay attention to our own country [when it comes to wine.] It’s the only thing I’m really patriotic about!” –Talia Baiocchi, wine editor at Eater.com on In The Drink “Why would you want the same selection [at a restaurant] as in your wine shop?” “Whereas people used to be proud of having ‘full’ wines, now everybody wants ‘fresh’ wine.” –Ted Loos, writer at Epicurious.com 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 the second installment of “In the Drink”, host Joe Campanele is joined by Shane Benson, owner of New York Vintners. Shane explains how he left Wall Street to pursue his passion in wine and why the work is more gratifying but no less difficult. Hear his thoughts on traditional vs modern winemaking techniques including the growing biodynamic and “organic” movement in wine. Find out why there’s “no wrong answer” in wine and what you can do as a consumer to make sure you’re drinking the wines that fit your tastes best. Tune in for the on-air tasting which features a Chianti, a Pinot Noir and a South African Cabernet Sauvignon. This program was sponsored by Hearst Ranch. “People don’t want to be intimidated by wine, they just want a good product.” “Winemakers are the craziest people in the world. The true winemakers are farmers, salesmen, businessmen, and philosophers. They do a little bit of everything.” –Shane Benson of New York Vintners 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 the inaugural episode of In the Drink, host Joe Campanale, Beverage Director/Owner of dell’anima, L’Artusi, Anfora and L’Apicio restaurants, is joined by Jared Brandt of Donkey and Goat Winery in Berkeley California. Hear more about the family owned and operated winery that crafts their wines from Rhone varietals, Chardonnay and Pinot Noir grown in the Anderson Valley, Mendocino Ridge and El Dorado appellations. Listen in as they debunk sulfur myths and talk about wine additives, trends and the winemaking process. Later on in the show, Joe and Jared taste a few wines on-air and give listeners some useful tasting tips! This program was sponsored by the International Culinary Center. “When you ship wine, there are inherent stability issues.” “Most people who think they’re allergic to sulfur are not, they’re usually allergic to something else in the wine.” “When we started, everybody told us we were doing things wrong, but there’s been a huge fundamental shift in California where people are taking the time to learn what we’re doing instead of just labeling it ‘wrong’ ” –Jared Brandt of Donkey and Goat Winery 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.