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In the Drink

Updated 6 days ago

Arts
Society & Culture
Food
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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 & 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.

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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 & 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.

iTunes Ratings

32 Ratings
Average Ratings
27
2
2
0
1

Great wine show

By JWOBKK - Nov 07 2018
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Really enjoy this wine talk show. My favorite current show as some of the others are too long and boring.

Fun host, informative wine discussions

By DCNYer - Jul 15 2016
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Another great podcast from the Heritage Radio Network. (Why doesn't iTunes have a separate category for Food & Drink?) The host is always enthusiastic about topics and guests. Along with Levi Dalton's I'll Drink to That, In the Drink has introduced me to interesting Italian wine producers.

iTunes Ratings

32 Ratings
Average Ratings
27
2
2
0
1

Great wine show

By JWOBKK - Nov 07 2018
Read more
Really enjoy this wine talk show. My favorite current show as some of the others are too long and boring.

Fun host, informative wine discussions

By DCNYer - Jul 15 2016
Read more
Another great podcast from the Heritage Radio Network. (Why doesn't iTunes have a separate category for Food & Drink?) The host is always enthusiastic about topics and guests. Along with Levi Dalton's I'll Drink to That, In the Drink has introduced me to interesting Italian wine producers.

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Cover image of In the Drink

In the Drink

Updated 6 days ago

Read more

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 & 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.

Rank #1: Episode 72: Katie Parla

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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 Drink

Feb 19 2014

35mins

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Rank #2: Episode 63: Pascaline Lepeltier

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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 Drink

Nov 20 2013

31mins

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Rank #3: Episode 120: Invasion of Italian Varietals in California Wines

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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 & 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

Mar 11 2015

40mins

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Rank #4: Episode 110: Frank Cornelissen

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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]

Dec 17 2014

24mins

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Rank #5: Episode 149: Jack Mason

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This week’s guest on In the Drink  is Jack Mason, Wine Director at Marta. Born and raised in College Station, Texas, Jack Mason began working in local restaurants at a young age and pursued a culinary degree at the Culinary Institute of America in Hyde Park, New York. Midway through his studies, while fulfilling a wine education requirement, Jack’s interest was sparked and he decided to continue his education with a degree in Hospitality Management at the Cornell School of Hotel Administration. There, he met Greg Harrington of Gramercy Cellars, who would become a mentor to him as he became a Teaching Assistant in a wine course and spent summers furthering his education by working in wine shops and restaurants back home. Upon graduating and returning to Texas, Jack spent over two years working as a Sommelier at the Grand Award-winning Pappas Brothers Steakhouse in Houston before moving to New York City in 2013. Jack honed his knowledge and love of Italian wine as a Sommelier at several of Michael White’s Italian restaurants, including Ai Fiori and Marea. All the while, he studied for and passed the Advanced Exam of the Court of Master Sommeliers. In 2014, Jack joined the opening team of Marta as Wine Director, in which capacity he enjoys focusing on wines of southern Italy to complement Chef Nick Anderer’s Roman-influenced menu, and furthering the team’s beverage education. In 2015, Jack passed his final exam and was inducted into the Court of Master Sommeliers; Jack was also included in Forbes’s annual “30 Under 30” list of outstanding young professionals nationwide.

Dec 09 2015

34mins

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Rank #6: Episode 9: Richard Betts

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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 Drink

Oct 17 2012

34mins

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Rank #7: Episode 52: Bobby Stuckey

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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 Drink

Sep 04 2013

40mins

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Rank #8: Episode 59: Jancis Robinson

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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 Drink

Oct 23 2013

33mins

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Rank #9: Episode 47: Alice Feiring

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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 Drink

Jul 31 2013

37mins

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Rank #10: Episode 40: Patrick Cappiello

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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 Drink

Jun 12 2013

44mins

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Rank #11: Episode 192: Larry Stone, Master Sommelier

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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.

Feb 22 2017

31mins

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Rank #12: Episode 41: SOMM Documentary Film

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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 Drink

Jun 19 2013

40mins

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Rank #13: Episode 135: Jon Rimmerman of Garagiste

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Tune in to this week’s episode of In the Drink as Joe Campanale is joined by Jon Rimmerman. Jon is the founder and sole owner of Garagiste, the world’s largest e-mail-based wine business. Garagiste, which gets its name from a French winemaking movement, has not advertised since its creation in 1996. Tune in and find out why Jon is so respected in the industry and hear his thoughts on everything from the emerging sparkling wines coming out of the UK to the labeling regulations surrounding wine. This program was brought to you by Michter’s.

“Why is wine still the only unregulated food we have in this country?” [15:00]

–Jon Rimmerman on In the Drink

Jul 01 2015

34mins

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Rank #14: Episode 133: Doug Polaner

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


“It’s less about blending now and more about single vintage, single vineyard wines.. they differ year to year but that’s what makes wine great!” [20:00]

“I think champagne is a super exciting region right now.” [20:00]

–Doug Polaner on In the Drink

Jun 17 2015

35mins

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Rank #15: Episode 17: Megan Krigbaum of Food & Wine

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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]

Dec 12 2012

32mins

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Rank #16: Episode 157: Lauren Feldman

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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.

Mar 16 2016

33mins

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Rank #17: Episode 60: Aldo Sohm

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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 Drink

Oct 30 2013

29mins

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Rank #18: Episode 15: Sake

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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 Drink

Nov 28 2012

34mins

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Rank #19: Episode 83: Chiara Boschis

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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 & 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

May 07 2014

33mins

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Rank #20: Episode 140: Giuseppe Russo

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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.

Sep 23 2015

29mins

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