Pascaline Lepeltier

This week In The Drink welcomes Master Sommelier Pascaline Lepeltier. Pascaline grew up in the Loire Valley, so it almost seems like her career as a wine expert (and wine lover) was predestined. After moving to New York to be the Beverage Director of Rouge Tomate, Pascaline quickly made a name for herself in the wine world. In 2017 The World of Fine Wine named her list at Rouge Tomate the “Best Long Wine List in the World 2017” and “Wine List of the Year 2017.” Now she is a managing partner at Racines NY in Tribeca. Joe talks to Pascaline about what it’s like to be one of the world’s best sommeliers. In the Drink is powered by Simplecast

This week In The Drink welcomes Master Sommelier <a href="https://www.forbes.com/sites/sylviebigar/2018/11/12/pascaline-lepeltier-first-woman-meilleur-ouvrier-de-france-sommelier-tier-wins-best-sommelier-france/" rel="nofollow" target="_blank">Pascaline Lepeltier</a>. Pascaline grew up in the Loire Valley, so it almost seems like her career as a wine expert (and wine lover) was predestined. After moving to New York to be the Beverage Director of <a href="https://ny.eater.com/2018/10/25/18022146/rouge-tomate-closed-chelsea-nyc" rel="nofollow" target="_blank">Rouge Tomate</a>, Pascaline quickly made a name for herself in the wine world. In 2017 The World of Fine Wine named her list at Rouge Tomate the “Best Long Wine List in the World 2017” and “Wine List of the Year 2017.” Now she is a managing partner at Racines NY in Tribeca. Joe talks to Pascaline about what it’s like to be one of the world’s best sommeliers. In the Drink is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 224: Pascaline Lepeltier on Creating World-Class Wine Lists

Athena Bochanis

This week Joe talks to Athena Bochanis, founder and owner of Palinkerie, a company dedicated to bringing the wine culture of Hungary to the US. Athena was getting her law degree when she discovered her love of Hungarian wine while in Budapest. That discovery that led her away from law and into the world of wine where she has carved a place as the go to for Hungarian wine. Joe talks to Athena about how she started her company and what makes the wine she imports so unique. In The Drink is powered by Simplecast

This week Joe talks to <a href="http://hungarianwineusa.com/about-us" rel="nofollow" target="_blank">Athena Bochanis</a>, founder and owner of <a href="http://hungarianwineusa.com/" rel="nofollow" target="_blank">Palinkerie</a>, a company dedicated to bringing the wine culture of Hungary to the US. Athena was getting her law degree when she discovered her love of Hungarian wine while in Budapest. That discovery that led her away from law and into the world of wine where she has carved a place as the go to for Hungarian wine. Joe talks to Athena about how she started her company and what makes the wine she imports so unique. In The Drink is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 223: Athena Bochanis of Palinkerie on Hungarian Wine

Talia Baiocchi

This week on In The Drink, Joe welcomes back  Talia Baiocchi. Talia is a James Beard Award-winning author and Editor-in-Chief of In The Drink's favorite online drinks publication, PUNCH. Joe sits down with her to talk about the mag's excellent wine coverage and recent book publications, Session Cocktails and Mini Bar. In The Drink is powered by Simplecast

This week on In The Drink, Joe welcomes back <a href="https://punchdrink.com/about/" rel="nofollow" target="_blank">Talia Baiocchi</a>. Talia is a James Beard Award-winning author and Editor-in-Chief of In The Drink's favorite online drinks publication, <a href="https://punchdrink.com/" rel="nofollow" target="_blank">PUNCH</a>. Joe sits down with her to talk about the mag's excellent wine coverage and recent book publications, Session Cocktails and Mini Bar. In The Drink is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 222: Talia Baiocchi on Writing about Cocktails and Wine

Fred Niger

This week, Joe sits down with Fred Niger of Domaine de l'Ecu. Domaine de l’Ecu is a well loved vineyard famous for elevating Muscadet. One of the first to farm in the Loire Valley, their wines have been grown organically since 1975 and biodynamically since 1992. Fred has been in charge of maintaining the stellar reputation of the vineyard since lauded winemaker Guy Bossard passed him the torch in 2009. The vineyard continues to be an excellent example of how biodynamic farming can create delicious, interesting wines. In the Drink is powered by Simplecast

This week, Joe sits down with Fred Niger of <a href="http://domaine-ecu.com/" rel="nofollow" target="_blank">Domaine de l'Ecu</a>. Domaine de l’Ecu is a well loved vineyard famous for elevating Muscadet. One of the first to farm in the Loire Valley, their wines have been grown organically since 1975 and biodynamically since 1992. Fred has been in charge of maintaining the stellar reputation of the vineyard since lauded winemaker Guy Bossard passed him the torch in 2009. The vineyard continues to be an excellent example of how biodynamic farming can create delicious, interesting wines. In the Drink is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 221: Fred Niger of Domaine de l'Ecu

Antonio Benanti

This week on In The Drink, Joe sits down with winemaker Antonio Benanti.  Antonio and his twin brother Salvino run their family’s notable winery which sits on Sicily’s famed Mount Etna. The unique location on an active volcano not only gives a special lore to the wine, but also offers a unique terroir. Joe discusses the family history that shaped the Benanti vineyard and the particular challenges and rewards of growing wine on a volcano. Powered by Simplecast

This week on In The Drink, Joe sits down with winemaker <a href="https://twitter.com/antoniobenanti?lang=en" rel="nofollow" target="_blank">Antonio Benanti</a>. Antonio and his twin brother Salvino run their family’s notable winery which sits on Sicily’s famed Mount Etna. The unique location on an active volcano not only gives a special lore to the wine, but also offers a unique terroir. Joe discusses the family history that shaped the Benanti vineyard and the particular challenges and rewards of growing wine on a volcano. Powered by <a href="https://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Episode 220: Antonio Benanti on His Volcanic Vineyard

Rajat Parr

"This week Joe talks to Rajat Parr who is an acclaimed sommelier, winemaker and author...so there’s plenty talk about. Especially Rajat’s hotly anticipated book 'The Sommelier’s Atlas of Taste: A Field Guide to the Great Wines of Europe'. The book, described as “the first definitive reference book to describe, region-by-region, how the great wines of Europe should taste” is sure to be an essential guide to aspiring sommeliers, or anyone who just loves great wine. Joe dives in on the making of the book, and all the amazing wines that went into it. " In The Drink is powered by Simplecast.

"This week Joe talks to Rajat Parr who is an acclaimed sommelier, winemaker and author...so there’s plenty talk about. Especially Rajat’s hotly anticipated book '<a href="https://www.penguinrandomhouse.com/books/537314/the-sommeliers-atlas-of-taste-by-rajat-parr-and-jordan-mackay/9780399578236/" rel="nofollow" target="_blank">The Sommelier’s Atlas of Taste: A Field Guide to the Great Wines of Europe'.</a> The book, described as “the first definitive reference book to describe, region-by-region, how the great wines of Europe should taste” is sure to be an essential guide to aspiring sommeliers, or anyone who just loves great wine. Joe dives in on the making of the book, and all the amazing wines that went into it. " In The Drink is powered by <a href="http://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Episode 219: Rajat Parr on his Great Wines Field Guide

Dustin Wilson

Jeff Taylor

This week on In The Drink, Joe is joined by Dustin Wilson, co-founder of Verve Wine in TriBeCa and Jeff Taylor, the store’s GM. Both Jeff and Dustin are sommeliers who have worked at some of the best restaurants in the world. Dustin is best known for his position as Wine Director at Eleven Madison Park and his expertise led him to have a leading role in the critically acclaimed documentary about Master Sommeliers ‘SOMM’. Jeff was on the opening team of Masa and worked for the B&amp;BHG on opening Bistro du Vent. In 2007 he started a seven year stint at Eleven Madison Park where he was Captain for two years before becoming a Sommelier and eventually Head Sommelier. Now, Dustin and Jeff are part of the team behind Verve Wine, a wine shop that uses their shared background in the restaurant world to curate an exceptional wine retail experience. Joe talks to them about making the transition into wine retail and what makes their shop so unique. In The Drink is powered by Simplecast.

This week on In The Drink, Joe is joined by Dustin Wilson, co-founder of <a href="https://www.vervewine.com/" rel="nofollow" target="_blank">Verve Wine</a> in TriBeCa and Jeff Taylor, the store’s GM. Both Jeff and Dustin are sommeliers who have worked at some of the best restaurants in the world. Dustin is best known for his position as Wine Director at Eleven Madison Park and his expertise led him to have a leading role in the critically acclaimed documentary about Master Sommeliers ‘SOMM’. Jeff was on the opening team of Masa and worked for the B&amp;BHG on opening Bistro du Vent. In 2007 he started a seven year stint at Eleven Madison Park where he was Captain for two years before becoming a Sommelier and eventually Head Sommelier. Now, Dustin and Jeff are part of the team behind Verve Wine, a wine shop that uses their shared background in the restaurant world to curate an exceptional wine retail experience. Joe talks to them about making the transition into wine retail and what makes their shop so unique. In The Drink is powered by <a href="http://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Episode 218: Dustin Wilson and Jeff Taylor of Verve Wine

Ryan Mills-Knapp

As partner of the unique wine supplier R Squared Selections, Ryan Mills-Knapp knows the ins and out of sourcing especially hard to find bottles of wine. This week, Ryan returns to In The Drink to talk about the fascinating world of rare wines. Ryan’s career began in 2004 when he moved to New York City to pursue his interest in the wine and spirits industry. At his first job as a server at Amuse, 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 Tribeca 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 &amp; Sons as beverage director in 2012. In the Drink is powered by Simplecast

As partner of the unique wine supplier R Squared Selections, Ryan Mills-Knapp knows the ins and out of sourcing especially hard to find bottles of wine. This week, Ryan returns to In The Drink to talk about the fascinating world of rare wines. Ryan’s career began in 2004 when he moved to New York City to pursue his interest in the wine and spirits industry. At his first job as a server at Amuse, 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 Tribeca 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 &amp; Sons as beverage director in 2012. In the Drink is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 217: Ryan Mills-Knapp on Sourcing Rare Wines

Victoria James

This week on In the Drink, Joe sits down with Cote Beverage Director and rosé aficionado, Victoria James, to talk about what's good -- and what's bad -- in the world of pink wine. Victoria got an early start in the restaurant business at the age of 13, blazing her path as a server, bartender, and sommelier at Harry’s at Hanover Square, Aureole, Morini and Piora before becoming Beverage Director at Cote in NYC. She became a Certified Sommelier at age 21, has been named a Wine and Spirits “Best New Sommelier”, Forbes and Zagat’s “30 Under 30” and a Wine Enthusiast “40 Under 40 Tastemaker.” Victoria is also the author of Drink Pink: A Celebration of Rose, and a contributor to Cosmopolitan, Munchies and The Daily Meal. In the Drink is powered by Simplecast

This week on In the Drink, Joe sits down with Cote Beverage Director and rosé aficionado, Victoria James, to talk about what's good -- and what's bad -- in the world of pink wine. Victoria got an early start in the restaurant business at the age of 13, blazing her path as a server, bartender, and sommelier at Harry’s at Hanover Square, Aureole, Morini and Piora before becoming Beverage Director at Cote in NYC. She became a Certified Sommelier at age 21, has been named a Wine and Spirits “Best New Sommelier”, Forbes and Zagat’s “30 Under 30” and a Wine Enthusiast “40 Under 40 Tastemaker.” Victoria is also the author of Drink Pink: A Celebration of Rose, and a contributor to Cosmopolitan, Munchies and The Daily Meal. In the Drink is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 216: Victoria James on Understanding Good Rosé

Piero Incisa

This week we welcome Piero Incisa of Bodega Chacra. Piero comes from one of the oldest and most celebrated winemaking families in Italy. He's the grandson of Marchese Mario Incisa della Rocchetta -- who broke with Tuscan tradition in the 1940s to create Sassicaia, one of Italy's most sought after wines -- and the nephew of Nicolo’ Incisa della Rocchetta, who currently manages the family’s winemaking enterprises. Piero spent his childhood on the family estate in the Maremma district of Tuscany After discovering a pinot noir grown in Patagonia, Piero decided to start his own winery in Argentina. He founded Bodega Chacra in 2004 in the Rio Negro Valley of Northern Patagonia after buying an abandoned vineyard. Apart from producing delicious wines, Chacra is notable for it's biodynamic farming practices. This holistic approach sees the farm as a single, living organism and each element is balanced to create a self-sustaining ecosystem. Joe and Piero sit down to discuss how Chacra got it's start and what this farming philosophy, which is growing in popularity worldwide, means for the winemaking process. In the Drink is powered by Simplecast

This week we welcome Piero Incisa of Bodega Chacra. Piero comes from one of the oldest and most celebrated winemaking families in Italy. He's the grandson of Marchese Mario Incisa della Rocchetta -- who broke with Tuscan tradition in the 1940s to create Sassicaia, one of Italy's most sought after wines -- and the nephew of Nicolo’ Incisa della Rocchetta, who currently manages the family’s winemaking enterprises. Piero spent his childhood on the family estate in the Maremma district of Tuscany After discovering a pinot noir grown in Patagonia, Piero decided to start his own winery in Argentina. He founded Bodega Chacra in 2004 in the Rio Negro Valley of Northern Patagonia after buying an abandoned vineyard. Apart from producing delicious wines, Chacra is notable for it's biodynamic farming practices. This holistic approach sees the farm as a single, living organism and each element is balanced to create a self-sustaining ecosystem. Joe and Piero sit down to discuss how Chacra got it's start and what this farming philosophy, which is growing in popularity worldwide, means for the winemaking process. In the Drink is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 215: Piero Incisa on Family Tradition, Argentina, and Biodynamics

In The Drink is a weekly podcast focused on better understanding the world of delicious alcoholic beverages through interviews with some of the most engaging people in the industry.  It is hosted by Food &amp; Wine Sommelier of the year and NY restaurant owner Joe Campanale. Who also happens to make a little wine in Italy himself, called Annona. Joe will be talking with winemakers, sommeliers, brewers, beverage directors, bartenders, distillers and journalists to hear first hand what goes in to making our favorite drinks.

I’ve listened to a bunch of wine podcasts, and this is the best by far.  Joe is such a good guy, easygoing, affable, knowledgeable but gracious about it, and gets the best guests to talk openly about their craft and world.  He also does not talk over or interrupt his guests like so many other “hosts” have the bad habit of doing.  Thanks In The Drink!

My favorite wine podcast

Really enjoy this wine talk show. My favorite current show as some of the others are too long and boring.

Great wine show

In the Drink

Steve Matthiasson

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 &amp; 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 Drink

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 &amp; 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 <a href="http://www.FairwayMarket.com" rel="nofollow" target="_blank">Fairway Market</a>. <h2>Photo: Lily-Elaine Hawk Wakawaka, <a href="http://WakawakaWineReviews.com" rel="nofollow" target="_blank">http://WakawakaWineReviews.com</a></h2> <h2>“I still wonder whether doing wine is a career path. My day job is taking care of vineyards.” [3:00]</h2> “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 Drink

Episode 31: Steve Matthiasson

Frank Cornelissen

Joe Campanale is joined by a real powerhouse in the wine world this week on In the Drink — Frank Cornelissen. Frank is one of the most renowned winemakers from Mount Etna. His farming philosophy is deeply rooted in the acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. His “hands off” approach of letting nature take its course without imparting chemistry has led to the creation of some of the most unique, profound, and terroir-driven wines. This program was brought to you by Michter’s.   “There is something [existentially] bigger. You see this in the growing process in the wine. When you see a vine grows, it brings you fruit and then the fruit changes into the wine. Everything is there. It’s something very special which makes you very humble.” [14:00]

Joe Campanale is joined by a real powerhouse in the wine world this week on In the Drink — Frank Cornelissen. Frank is one of the most renowned winemakers from Mount Etna. His farming philosophy is deeply rooted in the acceptance of the fact that man will never be able to understand nature’s full complexity and interactions. His “hands off” approach of letting nature take its course without imparting chemistry has led to the creation of some of the most unique, profound, and terroir-driven wines. This program was brought to you by <a href="http://www.Michters.com" rel="nofollow" target="_blank">Michter’s</a>. <h4></h4> “There is something [existentially] bigger. You see this in the growing process in the wine. When you see a vine grows, it brings you fruit and then the fruit changes into the wine. Everything is there. It’s something very special which makes you very humble.” [14:00]

Episode 110: Frank Cornelissen

Joe Campanale

The tables turn this week on In the Drink as Joe Campanale sites in the guest seat and shares his story for the first time on the show! Find out how he discovered the industry after initially studying politics at NYU. Follow his careers steps from early days interning at Italian Wine Merchants and Union Square Cafe to working as a sommelier at Babbo and eventually opening dell’anima in 2007. Now, Joe is the Executive Beverage Director of Epicurean Group, which manages dell’anima, L’artusi, L’apicio &amp; Anfora. Tune in and get an inside look at the career of one of wine and hospitality’s brightest stars. Also get a sneak peak into Downtown Italian: Recipes Inspired by Italy, Created in New York’s West Village, the forthcoming cookbook and wine pairing book from the Epicurean team. This program was brought to you by Michter’s.     “When I came back from Italy that’s when I had this mandate that I had to surround myself with food and wine and spend the rest of my working life that way.” [04:00] –Joe Campanale on In the Drink

The tables turn this week on In the Drink as Joe Campanale sites in the guest seat and shares his story for the first time on the show! Find out how he discovered the industry after initially studying politics at NYU. Follow his careers steps from early days interning at Italian Wine Merchants and Union Square Cafe to working as a sommelier at Babbo and eventually opening dell’anima in 2007. Now, Joe is the Executive Beverage Director of Epicurean Group, which manages dell’anima, L’artusi, L’apicio &amp; Anfora. Tune in and get an inside look at the career of one of wine and hospitality’s brightest stars. Also get a sneak peak into Downtown Italian: Recipes Inspired by Italy, Created in New York’s West Village, the forthcoming cookbook and wine pairing book from the Epicurean team. This program was brought to you by <a href="http://www.Michters.com" rel="nofollow" target="_blank">Michter’s</a>. <h4>“When I came back from Italy that’s when I had this mandate that I had to surround myself with food and wine and spend the rest of my working life that way.” [04:00]</h4> –Joe Campanale on In the Drink

Episode 103: Joe Campanale

Learn about the invasion of Italian varietals in California Wines on a brand new episode of In the Drink. Joe Campanale is joined by Megan and Ryan Glaab from Ryme Cellars &amp; Sam Bilbro from Idlewild Wines. Find out what happens when Italian grapes are mixed with California soil! This program was brought to you by Visit Napa Valley   “For us it’s about making wines we’re excited about.” [02:00] –Meagan Glaab on In the Drink

Learn about the invasion of Italian varietals in California Wines on a brand new episode of In the Drink. Joe Campanale is joined by Megan and Ryan Glaab from Ryme Cellars &amp; Sam Bilbro from Idlewild Wines. Find out what happens when Italian grapes are mixed with California soil! This program was brought to you by <a href="http://www.VisitNapaValley.com" rel="nofollow" target="_blank">Visit Napa Valley</a> <h4></h4> “For us it’s about making wines we’re excited about.” [02:00] –Meagan Glaab on In the Drink

Episode 120: Invasion of Italian Varietals in California Wines

Matthew Conway

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 &amp; 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 Drink

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 <a href="http://www.CainFive.com" rel="nofollow" target="_blank">Cain Vineyard &amp; Winery</a> <h2>“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]</h2> “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 Drink

Episode 20: Matthew Conway

Doug Polaner

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

This week on In the Drink, Joe Campanale is joined by Doug Polaner of Polaner Selections. Doug got the wine bug in 1985 while studying abroad in Paris. Though, after graduating from college the following year and moving to NY City, wine remained a background hobby while he slugged it out on Madison Avenue working for several Ad Agencies. Eventually, the wine bug won out, and he started selling wine in 1991 for Excelsior Wine &amp; Spirits, and later, in 1993, for Michael Skurnik Wines. It wasn’t until 1999 that Doug, along with his soon-to-be wife and business partner, Tina Fischer, started Polaner Selections. “It was our first child, literally and figuratively”, says Fischer. Though starting in an already crowded marketplace, the company knew it had to stand out to be relevant, and the couple worked hard to create a progressive and cutting-edge portfolio. Fortunately, success came early, and the company was recognized in Decanter Magazine as one of NY’s up-and-comers, and soon thereafter, as “Importer of the Year” in Food &amp; Wine Magazine in 2003. Today, Polaner Selections employs 35 people, selling wine throughout New York and New Jersey. The portfolio includes such luminaries as Giacomo Conterno, Fattoria di FÃ¨lsina, Jerome Prevost, Domaine Huet, Littorai and Arnot-Roberts, among others.â€‹ This program was brought to you by <a href="http://www.Michters.com" rel="nofollow" target="_blank">Michter’s</a>. <h4>“It’s less about blending now and more about single vintage, single vineyard wines.. they differ year to year but that’s what makes wine great!” [20:00]</h4> “I think champagne is a super exciting region right now.” [20:00] –Doug Polaner on In the Drink

Episode 133: Doug Polaner

Maria Sinskey

Visit Napa this week on In the Drink as host Joe Campanale is joined by Maria Sinskey of Robert Sinskey Vineyards, who produce a range of reds and whites from organic, biodynamically-farmed grapes. Maria also cooks at the winery, lays out plots for her organic gardens, teaches and writes! Tune in and get some great insights into the world of biodynamic winemaking, hear Maria express her distaste for forced pairings and wine ratings and hear Joe and Maria taste a few wines on air! This program was brought to you by Michters.  “I’m a huge acid head – any wine that has a lot of acid in it is right up my alley.” [04:00] “If you don’t like the wine with the food, open another bottle!” [29:00] –Maria Sinskey on In the Drink

Visit Napa this week on In the Drink as host Joe Campanale is joined by Maria Sinskey of Robert Sinskey Vineyards, who produce a range of reds and whites from organic, biodynamically-farmed grapes. Maria also cooks at the winery, lays out plots for her organic gardens, teaches and writes! Tune in and get some great insights into the world of biodynamic winemaking, hear Maria express her distaste for forced pairings and wine ratings and hear Joe and Maria taste a few wines on air! This program was brought to you by <a href="http://www.Michters.com" rel="nofollow" target="_blank">Michters</a>. <h4>“I’m a huge acid head – any wine that has a lot of acid in it is right up my alley.” [04:00]</h4> “If you don’t like the wine with the food, open another bottle!” [29:00] –Maria Sinskey on In the Drink

Episode 93: Maria Sinskey

Lauren Feldman

On this week’s episode of In the Drink, Joe is joined in the studio by longtime colleague and friend Lauren Feldman. Born and raised in California wine country, Lauren Feldman got her start in wine while studying abroad in Italy. It was in Italy where she fell in love with wine, the craft and the stories in wine that connect us to our history and to our earth. Following college, Lauren moved to New York City where she began working for a small, new Italian restaurant called dell’anima. Here, she would begin to refine her focus and passion for Italian wines, eventually opening two more restaurants over the course of three years with her coworkers and dell’anima family. During her time in New York City Lauren learned much about wine, but most importantly, the regional bond between the wines and the place – how, in Italy and most of the world, the wine, food and culture are all one. In 2010, Lauren returned to California with a new sensibility for wine culture and business. Shortly thereafter she began working for Sonoma’s SCRIBE Winery, where she would develop and maintain the hospitality program. She later moved to Nashville where she ran the wine program for Sean Brock’s HUSK. These days, Lauren corrals all of these skills obtained throughout her early years in the industry to consult on restaurant wine programs – namely CALA in San Francisco and Molina in Mill Valley – as well as winery sales and hospitality throughout Northern California.

On this week’s episode of In the Drink, Joe is joined in the studio by longtime colleague and friend Lauren Feldman. Born and raised in California wine country, Lauren Feldman got her start in wine while studying abroad in Italy. It was in Italy where she fell in love with wine, the craft and the stories in wine that connect us to our history and to our earth. Following college, Lauren moved to New York City where she began working for a small, new Italian restaurant called dell’anima. Here, she would begin to refine her focus and passion for Italian wines, eventually opening two more restaurants over the course of three years with her coworkers and dell’anima family. During her time in New York City Lauren learned much about wine, but most importantly, the regional bond between the wines and the place – how, in Italy and most of the world, the wine, food and culture are all one. In 2010, Lauren returned to California with a new sensibility for wine culture and business. Shortly thereafter she began working for Sonoma’s SCRIBE Winery, where she would develop and maintain the hospitality program. She later moved to Nashville where she ran the wine program for Sean Brock’s HUSK. These days, Lauren corrals all of these skills obtained throughout her early years in the industry to consult on restaurant wine programs – namely CALA in San Francisco and Molina in Mill Valley – as well as winery sales and hospitality throughout Northern California.

Episode 157: Lauren Feldman

Ted Loos

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 Drink

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 <a href="http://Eater.com" rel="nofollow" target="_blank">Eater.com</a> and Ted Loos, wine writer at <a href="http://Epicurious.com" rel="nofollow" target="_blank">Epicurious.com</a>. 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 <a href="http://www.FairwayMarket.com" rel="nofollow" target="_blank">Fairway Market</a>. <h2>“We’re seeing the industry change to where the wine list reflects the culture of a restaurant in an exciting way.”</h2> “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 <a href="http://Eater.com" rel="nofollow" target="_blank">Eater.com</a> 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 <a href="http://Epicurious.com" rel="nofollow" target="_blank">Epicurious.com</a> on In The Drink

Episode 3: Wine Lists with Talia Baiocchi & Ted Loos

Ivan Ramen

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 Drink

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 <a href="http://www.WholeFoodsMarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. Break music provided by <a href="http://jeromelol.com/%C3%A2%E2%82%AC%C5%BD" rel="nofollow" target="_blank">Jerome LOL</a>. <h2>“There’s funkier tripe in New York than anything I ate in Japan.” 20:00</h2> 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 Drink

Episode 38: Ivan Ramen

Juliette Pope

Juliette Pope, Beverage Director at Gramercy Tavern, is this week’s guest on In the Drink. Juliette Pope joined Gramercy Tavern in 1997, starting as a line cook and pastry cook. Wanting to explore the front of house, Juliette then became a waiter and developed a passion for wine, falling prey to former wine director Paul Grieco’s infectious enthusiasm. After rising through the ranks as Captain, Floor Manager, and Assistant Beverage Director, Juliette became the Beverage Director in 2004. Under her leadership, Gramercy Tavern has been awarded the Wine Spectator “Best of Award of Excellence” every year since 2006. This program was brought to you by Michter’s.  “I like getting down and dirty and getting in the fire figuratively and literally.” [06:00] “With enough training – we can sell anything.” [28:00] –Juliette Pope on In the Drink

Juliette Pope, Beverage Director at Gramercy Tavern, is this week’s guest on In the Drink. Juliette Pope joined Gramercy Tavern in 1997, starting as a line cook and pastry cook. Wanting to explore the front of house, Juliette then became a waiter and developed a passion for wine, falling prey to former wine director Paul Grieco’s infectious enthusiasm. After rising through the ranks as Captain, Floor Manager, and Assistant Beverage Director, Juliette became the Beverage Director in 2004. Under her leadership, Gramercy Tavern has been awarded the Wine Spectator “Best of Award of Excellence” every year since 2006. This program was brought to you by <a href="http://www.Michters.com" rel="nofollow" target="_blank">Michter’s</a>. <h4>“I like getting down and dirty and getting in the fire figuratively and literally.” [06:00]</h4> “With enough training – we can sell anything.” [28:00] –Juliette Pope on In the Drink

Episode 127: Juliette Pope

Jon Bonné

In The Drink is back, and to kick off a new season, host Joe Campanale sits down with Jon Bonné to discuss a heavily debated topic in the world of drink: natural wine. Jon Bonné is the Senior Contributing Editor at PUNCH; where his work won him Feature Writer of the Year at the 2017 Roederer Awards. He is also author of The New California Wine and The New Wine Rules, and the wine consultant for JetBlue Airways. For nearly a decade, he served as the Wine Editor and Chief Wine Critic of The San Francisco Chronicle, where he won two James Beard awards and numerous other accolades. He covers wine and other drinks throughout the world for a range of top publications, and is working on his next book, The New French Wine. In the Drink is powered by Simplecast

In The Drink is back, and to kick off a new season, host Joe Campanale sits down with Jon Bonné to discuss a heavily debated topic in the world of drink: natural wine. Jon Bonné is the Senior Contributing Editor at PUNCH; where his work won him Feature Writer of the Year at the 2017 Roederer Awards. He is also author of The New California Wine and The New Wine Rules, and the wine consultant for JetBlue Airways. For nearly a decade, he served as the Wine Editor and Chief Wine Critic of The San Francisco Chronicle, where he won two James Beard awards and numerous other accolades. He covers wine and other drinks throughout the world for a range of top publications, and is working on his next book, The New French Wine. In the Drink is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 213: Jon Bonné on The Natural Wine Divide

Carlin Karr

This week’s guest on In the Drink is future wine industry star Carlin Karr. Carlin Karr is the sommelier at Frasca Food and Wine in Boulder CO. She attended the University of Colorado in Boulder in 2008, then relocated to San Francisco to pursue a career in culinary arts, becoming very interested and involved in the wine scene there. Carlin worked as General Manager and Wine Director at Sons &amp; Daughters n the spring of 2010, which earned a Michelin star in 2011, when she was also named to Forbes Magazine’s “30 Under 30” Food &amp; Beverage list. Carlin is now Sommelier at Frasca Food and Wine in Boulder, and recently passed the Advanced Exam from the Court of Master Sommeliers. This program was brought to you by Michter’s.  “The great thing about Frasca Food and Wine is if i just want to talk about a wine region during service, I have two incredible teachers who have been sommeliers for 20 years and can tell me everything about a wine region.” [13:00] “People go out to restaurants to eat, drink and enjoy themselves so it’s good to take care of them that way.” [24:00] –Carlin Karr on In the Drink

This week’s guest on In the Drink is future wine industry star Carlin Karr. Carlin Karr is the sommelier at Frasca Food and Wine in Boulder CO. She attended the University of Colorado in Boulder in 2008, then relocated to San Francisco to pursue a career in culinary arts, becoming very interested and involved in the wine scene there. Carlin worked as General Manager and Wine Director at Sons &amp; Daughters n the spring of 2010, which earned a Michelin star in 2011, when she was also named to Forbes Magazine’s “30 Under 30” Food &amp; Beverage list. Carlin is now Sommelier at Frasca Food and Wine in Boulder, and recently passed the Advanced Exam from the Court of Master Sommeliers. This program was brought to you by <a href="http://www.Michters.com" rel="nofollow" target="_blank">Michter’s</a>. <h4>“The great thing about Frasca Food and Wine is if i just want to talk about a wine region during service, I have two incredible teachers who have been sommeliers for 20 years and can tell me everything about a wine region.” [13:00]</h4> “People go out to restaurants to eat, drink and enjoy themselves so it’s good to take care of them that way.” [24:00] –Carlin Karr on In the Drink

Episode 97: Carlin Karr

Chiara Boschis

E.Pira e Figli is a key player in the history of Barolo. The Pira family, whose members have been vignerons for generations, started producing and bottling wineat the end of the 19th century, receiving immediate recognition for their stellar quality! When the Pira lineage ended tragically with the death of Luigi Pira, theestate was sold to the Boschis family, of Giacomo Borgogno &amp; Figli. Chiara Boschis took the reins in 1990 with a clear vision of what she wanted to accomplish: to marry the extraordinary power of Barolo with approachability, enticing elegance, and lush, intense aromas. She vinifies exclusively fromproprietary vineyards, located in the very best crus of Barolo: Cannubi, Mosconiand Via Nuova, for a grand total of only 6 acres! Annual production is a miniscule 2,000 cases. In the short time Chiara has run the estate, she has quickly become a ‘Superwoman’ in the area, as one of only a few female winemakers in the Langhe. Her wines are also no strangers to the limelight, regularly garnering high praise from international publications. This is truly a rare gem of an estate! Chiara’s Baroli are reminiscent of great Burgundy. She is a farmer first, as winemaker, she is a master at tannin management, crafting finessed and sophisticated wines that are some of the most aromatically dynamic expressions of Barolo today. This program has been sponsored by Bonnie Plants. Today’s music provided by Pamela Royal. “When you leave the door of the cage open, the birds never fly away.” [5:00] “The youngsters are always a little bit revolutionary.” [11:30] –Chiara Boschis on In the Drink

E.Pira e Figli is a key player in the history of Barolo. The Pira family, whose members have been vignerons for generations, started producing and bottling wineat the end of the 19th century, receiving immediate recognition for their stellar quality! When the Pira lineage ended tragically with the death of Luigi Pira, theestate was sold to the Boschis family, of Giacomo Borgogno &amp; Figli. Chiara Boschis took the reins in 1990 with a clear vision of what she wanted to accomplish: to marry the extraordinary power of Barolo with approachability, enticing elegance, and lush, intense aromas. She vinifies exclusively fromproprietary vineyards, located in the very best crus of Barolo: Cannubi, Mosconiand Via Nuova, for a grand total of only 6 acres! Annual production is a miniscule 2,000 cases. In the short time Chiara has run the estate, she has quickly become a ‘Superwoman’ in the area, as one of only a few female winemakers in the Langhe. Her wines are also no strangers to the limelight, regularly garnering high praise from international publications. This is truly a rare gem of an estate! Chiara’s Baroli are reminiscent of great Burgundy. She is a farmer first, as winemaker, she is a master at tannin management, crafting finessed and sophisticated wines that are some of the most aromatically dynamic expressions of Barolo today. This program has been sponsored by <a href="http://www.BonniePlants.com" rel="nofollow" target="_blank">Bonnie Plants</a>. Today’s music provided by <a href="http://www.ackeanmusic.net/" rel="nofollow" target="_blank">Pamela Royal</a>. <h4>“When you leave the door of the cage open, the birds never fly away.” [5:00]</h4> “The youngsters are always a little bit revolutionary.” [11:30] –Chiara Boschis on In the Drink

Episode 83: Chiara Boschis

Michelle Biscieglia

This week on In the Drink, Joe Campanale is joined by Michelle Biscieglia, Wine Director at Blue Hill New York. Like many sommeliers before her, Michelle was steered towards the world of wine by a glass of old, red Burgundy. While growing up just outside of Atlantic City, wine was not a part of her daily culture. Moving to NYC, working as a waiter at Pastis and participating in the “Reserve Wine” staff trainings changed all of that. Her career focus shifted, and Michelle began working as an intern in order to learn how to taste and appreciate wine. From there, she gained valuable “hands-on” experience in the vineyards, spending two sequential harvest seasons (2009 &amp; 2010) in Burgundy. Upon her return to New York, she worked as a sommelier at Bar Boulud and Boulud Sud. In the summer of 2012, Michelle traveled to Piedmont to work in the vineyards of Barolo. Michelle joined Blue Hill in January 2013, bringing her love and passion of wine to the West Village. This program was brought to you by Visit Napa Valley

This week on In the Drink, Joe Campanale is joined by Michelle Biscieglia, Wine Director at Blue Hill New York. Like many sommeliers before her, Michelle was steered towards the world of wine by a glass of old, red Burgundy. While growing up just outside of Atlantic City, wine was not a part of her daily culture. Moving to NYC, working as a waiter at Pastis and participating in the “Reserve Wine” staff trainings changed all of that. Her career focus shifted, and Michelle began working as an intern in order to learn how to taste and appreciate wine. From there, she gained valuable “hands-on” experience in the vineyards, spending two sequential harvest seasons (2009 &amp; 2010) in Burgundy. Upon her return to New York, she worked as a sommelier at Bar Boulud and Boulud Sud. In the summer of 2012, Michelle traveled to Piedmont to work in the vineyards of Barolo. Michelle joined Blue Hill in January 2013, bringing her love and passion of wine to the West Village. This program was brought to you by <a href="http://www.VisitNapaValley.com" rel="nofollow" target="_blank">Visit Napa Valley</a>

Episode 119: Michelle Biscieglia

Bill Fitch

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 Drink

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 <a href="http://www.WholeFoodsMarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. <h2>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]</h2> –Bill Fitch on In the Drink

Episode 35: Bill Fitch

Eli Zabar

Synonymous with great food and drink in Manhattan, today’s guest on In the Drink, Eli Zabar was seemingly destined for notoriety in the culinary world. Host Joe Campanale chats up the NYC legend about his interest in wine and how exactly this passion began, plus thoughts behind his carefully curated (and sizable!) wine list featured at Eli’s Essentials Wine Bar and details on Eli’s Table as well as Eli’s List. Eli also shares his business savvy and the importance of staying true to your neighborhood and how he strives to highlight old school wines with old school prices. Tune in for a wonderful conversation that covers a little bit of everything. This program was brought to you by Michter’s.   “When you’re ahead of the curve it sometimes takes a long tome for the rest of the curve to catch up.” [2:56] “Growing and making things has always been my passion.” [5:30] —Eli Zabar on In the Drink

Synonymous with great food and drink in Manhattan, today’s guest on In the Drink, Eli Zabar was seemingly destined for notoriety in the culinary world. Host Joe Campanale chats up the NYC legend about his interest in wine and how exactly this passion began, plus thoughts behind his carefully curated (and sizable!) wine list featured at Eli’s Essentials Wine Bar and details on Eli’s Table as well as Eli’s List. Eli also shares his business savvy and the importance of staying true to your neighborhood and how he strives to highlight old school wines with old school prices. Tune in for a wonderful conversation that covers a little bit of everything. This program was brought to you by <a href="http://www.michters.com" rel="nofollow" target="_blank">Michter’s</a>. <h4>“When you’re ahead of the curve it sometimes takes a long tome for the rest of the curve to catch up.” [2:56]</h4> “Growing and making things has always been my passion.” [5:30] —Eli Zabar on In the Drink

Episode 136: Eli Zabar

Elisabetta Foradori

This week on ﻿In the Drink﻿, host Joe Campanale is joined by Elisabetta Foradori, the top producer of Teroldego, an ancient, native grape variety that is related to Syrah and Pinot Noir.  In 1985, at the age of 19, Elisabetta took over her father’s estate in the Campo Rotaliano zone of Trentino in the foothills of the Dolomites. By 1999, she was being referred to as the “undisputed top producer of Teroldego, and had received numerous accolades, especially for her Granato, the most bold and concentrated of her Teroldego bottlings. Elisabetta began experimenting with biodynamics in the 2000s as a means to introduce more energy and dimension to her wines. As her work in the vineyards evolved, the wines too began to change, from big and concentrated to a more textured and elegant style. In 2009, after having tasted the amphora aged wines of COS, she began experimenting with terra cotta tinajas made to order in southern Spain. Today, she ferments and ages her Teroldego Sgarzon, Teroldego Morei , and the white Nosiola Fontanasanta in these large (420-480 liter) amphorae.

This week on ﻿In the Drink﻿, host Joe Campanale is joined by Elisabetta Foradori, the top producer of Teroldego, an ancient, native grape variety that is related to Syrah and Pinot Noir. In 1985, at the age of 19, Elisabetta took over her father’s estate in the Campo Rotaliano zone of Trentino in the foothills of the Dolomites. By 1999, she was being referred to as the “undisputed top producer of Teroldego, and had received numerous accolades, especially for her Granato, the most bold and concentrated of her Teroldego bottlings. Elisabetta began experimenting with biodynamics in the 2000s as a means to introduce more energy and dimension to her wines. As her work in the vineyards evolved, the wines too began to change, from big and concentrated to a more textured and elegant style. In 2009, after having tasted the amphora aged wines of COS, she began experimenting with terra cotta tinajas made to order in southern Spain. Today, she ferments and ages her Teroldego Sgarzon, Teroldego Morei , and the white Nosiola Fontanasanta in these large (420-480 liter) amphorae.

Episode 183: Elisabetta Foradori

Larry Stone

This week on ﻿In the Drink﻿, host Joe Campanale is joined in the studio by Larry Stone, one of the nation’s most renowned sommeliers and wine educators, and the first American to win the prestigious Sopexa Best International Sommelier in French Wines in Paris. Larry has served as a Trustee of the James Beard Foundation and on the Board of the Court of Master Sommeliers. He also makes his own Wilamette Valley wines under the “Lingua Franca” label.

This week on ﻿In the Drink﻿, host Joe Campanale is joined in the studio by Larry Stone, one of the nation’s most renowned sommeliers and wine educators, and the first American to win the prestigious Sopexa Best International Sommelier in French Wines in Paris. Larry has served as a Trustee of the James Beard Foundation and on the Board of the Court of Master Sommeliers. He also makes his own Wilamette Valley wines under the “Lingua Franca” label.

Episode 192: Larry Stone, Master Sommelier

Giuseppe Russo

Travel to Sicily this week on a brand new episode of In the Drink! Joe Campanale is joined by Giuseppe Russo. Giuseppe is a trained pianist with a degree in Italian literature, manages the family estate since 2004 and bottles Etna Rosso in three different versions (the first released vintage was 2005). The vineyards extend for 15 hectares and stand in three districts (contrade): S. Lorenzo (8 hectares, 750-780 meters altitude), Feudo (6 hectares, 650-670 m altitude) and Feudo di Mezzo (1 hectare at 700 meters altitude). Furthermore, Giuseppe manages 1 hectare in the Calderara Sottana district. For the production of his wines, Giuseppe follows the same method as when he used to study the piano: extreme attention to details, but always keeping in mind the final result. The estate is certified organic. This program was brought to you by Michter’s.

Travel to Sicily this week on a brand new episode of In the Drink! Joe Campanale is joined by Giuseppe Russo. Giuseppe is a trained pianist with a degree in Italian literature, manages the family estate since 2004 and bottles Etna Rosso in three different versions (the first released vintage was 2005). The vineyards extend for 15 hectares and stand in three districts (contrade): S. Lorenzo (8 hectares, 750-780 meters altitude), Feudo (6 hectares, 650-670 m altitude) and Feudo di Mezzo (1 hectare at 700 meters altitude). Furthermore, Giuseppe manages 1 hectare in the Calderara Sottana district. For the production of his wines, Giuseppe follows the same method as when he used to study the piano: extreme attention to details, but always keeping in mind the final result. The estate is certified organic. This program was brought to you by Michter’s.

Episode 140: Giuseppe Russo

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