In The Drink

This week on In the Drink, Joe Campanale talks cocktails and mixology with bartender and co-owner of The Wren, Krissy Harris. Krissy explains how working at Gramercy Tavern thrust her into the world of New York cocktails and helped her find her passion for drinks. Tune in as Joe and Krissy discuss the role vodka plays in cocktails these days, including market driven infusions. Find out what it takes to go from bartender to co-owner and how Krissy manages to juggle it all. Also hear her and Joe talk about their ideal Negroni’s and why they think it’s still the best cocktail in the world. This is a great listen for those interested in modern-day cocktails and the NYC drinking scene. This program was sponsored by Fairway Market. “My new favorite beer bar is called Proletariat Bar on St Marks between 1st and Ave A. Death & Company is still my favorite place for cocktails”, “I think the reason gin is so popular right now is because it’s so different. You’ve got junpiery harsh intense gins, and on the other si

This week on In the Drink, Joe Campanale chats with Chiara Pepe of Emidio Pepe Wines. Emidio Pepe Wines is a 4th generation winery located in Abruzzo, in Torano Nuovo in the province of Teramo. Learn about their traditional winemaking process using concrete tanks and how that technique changes the aging process dramatically. Find out what makes Montepulciano D Abruzzo so special and tune in as Joe and Chiara blind taste a few wines and give listeners notes! This program was sponsored by Whole Foods Market. “[At Emidio Pepe Wines], We do wine as it used to be 900 years ago in Abruzzo.” “We think it’s important not to use selected yeast. There are only two companies in the world that make that yeast.” –Chiara Pepe of Emidio Pepe Wines on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If you’ve opened a restaurant wine list and had no idea where to begin – HRN is here to help. On this week’s episode of In The Drink, host Joe Campanale is joined by two of the brightest wine writers in the industry, Talia Baiocchi, wine editor at Eater.com and Ted Loos, wine writer at Epicurious.com. Together, they discuss the state of restaurant wine lists today and give listeners some tips on finding the hidden gem on every list. Tune in and learn why “unpronouncables” and “outsider wines” are the way to go when choosing from a big list and how domestic wines are starting to make a serious name for themselves. Later in the program – they taste a few wines on-air and throw around some “rapid fire” wine pairings. What’s the best wine for sipping on the beach? If you’re going to sneak a bottle into a movie theater what should it be? Find out on this week’s episode of In The Drink. This program was sponsored by Fairway Market. “We’re seeing the industry change to where the wine list reflects the culture of a

On the second installment of “In the Drink”, host Joe Campanele is joined by Shane Benson, owner of New York Vintners. Shane explains how he left Wall Street to pursue his passion in wine and why the work is more gratifying but no less difficult. Hear his thoughts on traditional vs modern winemaking techniques including the growing biodynamic and “organic” movement in wine. Find out why there’s “no wrong answer” in wine and what you can do as a consumer to make sure you’re drinking the wines that fit your tastes best. Tune in for the on-air tasting which features a Chianti, a Pinot Noir and a South African Cabernet Sauvignon. This program was sponsored by Hearst Ranch. “People don’t want to be intimidated by wine, they just want a good product.” “Winemakers are the craziest people in the world. The true winemakers are farmers, salesmen, businessmen, and philosophers. They do a little bit of everything.” –Shane Benson of New York Vintners on In the DrinkSee Privacy Policy at https://art19.com/privacy and Cali

On the inaugural episode of In the Drink, host Joe Campanale, Beverage Director/Owner of dell’anima, L’Artusi, Anfora and L’Apicio restaurants, is joined by Jared Brandt of Donkey and Goat Winery in Berkeley California. Hear more about the family owned and operated winery that crafts their wines from Rhone varietals, Chardonnay and Pinot Noir grown in the Anderson Valley, Mendocino Ridge and El Dorado appellations. Listen in as they debunk sulfur myths and talk about wine additives, trends and the winemaking process. Later on in the show, Joe and Jared taste a few wines on-air and give listeners some useful tasting tips! This program was sponsored by the International Culinary Center. “When you ship wine, there are inherent stability issues.” “Most people who think they’re allergic to sulfur are not, they’re usually allergic to something else in the wine.” “When we started, everybody told us we were doing things wrong, but there’s been a huge fundamental shift in California where people are taking the time t