In The Drink

Stefano Papetti Ceroni of Nicoletta De Fermo in Abruzzo, Italy joins Joe Campanale this week on In the Drink for a conversation on natural winemaking, farming techniques and more!  “The goal is to have wines that have character and are individual. Your body recognizes the good wines. Some people who start drinking natural wine cannot go back to conventional wine, because their bodies won’t accept it!” [34:00] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on a port-themed episode of  In the Drink is Adrian Bridge. Adrian was first exposed to the Port industry in 1982 when he met his wife Natasha,  However, he only joined the industry in 1994.  In 1983 he was commissioned into The 1st Queen’s Dragoon Guards after being awarded the ‘Sword of Honour’ as the leading officer cadet of his year at Sandhurst.  After five years military service, during which time he spent a year peacekeeping with the United Nations, he left the city to join an investment bank.  He joined NatWest Investment Bank in London where he rose to be head of US equity sales. In 1994, he and his wife moved out to live in Portugal where he took control of the company’s brands, Taylor’s Port and Fonseca Port, in the UK and USA markets.  He accompanied first hand the changes in the UK market and was involved in the rapid expansion of the USA Port market during the 1990’s. In 2000, he formally took over the role of Managing Director of the Taylor Fonseca Port Group.  Having been in

This week’s guest in _ In the Drink  _is Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves and also transcends the bar. Since 2006, Pamela has been working throughout NYC, and most recently as the Creative Director and bartender at Seamstress on the Upper Eastside of Manhattan. She has earned honors from her industry peers such as winning 1st place in the 2014 National Restaurant Association’s “Star of the Bar” competition and 1st place in the 2013 Louis Royer “Show Me the Proof” competition. She recently was nominated as one of the top 10 bartenders for the 2015 “American Bartender of the Year” award at Tales of the cocktail and was named the “2014 Bartender of the Year” by the Village Voice. Additionally, she was just named as one of Food & Wine Magazine’s top 10 Rising Star Mixologists, is one of four inductees to the “Dames Hall of Fame” in 2015 and Named as one of Wine Enthusiasts “40 under 40” Tastemakers in 2015. She is an active member

Fred Minnick captures whiskey in words and photos for Whisky Magazine, Whisky Advocate, and many freelance opportunities. He also writes for Parade, Scientific American, Covey Rise and others. Minnick’s latest release is Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker, which hits bookshelves this month. Previously he wrote the critically acclaimed book “Whiskey Women”, which won ForeWord Reviews ’14 “Book of the Year” in Women’s Studies, while his Iraq War memoir “Camera Boy” became a Wall Street Journal bestseller. Minnick is a two time Pink Lady International Food Photographer of the Year finalist and is the Bourbon Authority for the Kentucky Derby Museum. He judges the San Francisco World Spirits Competition and the World Whisky Awards. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dig deep into tequila on the season premiere of _ In the Drink! _ Host Joe Campanale is joined by Jose Valdez, the master distiller (Maestro Tequilero) of Tequila Partida. Since Partida’s foundation, Jose has skillfully managed all key components in the tequila making process; from logistics and purchasing, to production and plant manager, Jose continues to be the embodiment of this world-class tequila. Today, Jose is responsible for the quality and consistency of the entire Partida portfolio. Additionally, he leads the strategic production, forecasting and all operations planning. As a graduate from the school of Industrial Engineering at the Universidad Panamericana campus Guadalajara, Jose is currently studying the Global MBA at two prestigious universities: Thunderbird University (Bloomberg Businessweek 2012 ranked #1 as “Top MBA Program by Specialty: International Business”) and EGADE Business School of Tecnológico de Monterrey (Financial Times Best MBA program in Latin American 2012 and the previous 6 y

Adam Ford, a lawyer by profession, is the founder of Atsby New York Vermouth and is in studio with Joe Campanale for this week’s episode of In the Drink. Inspired by a vermouth he tasted in Italy, Adam relays that he then sought to create an American vermouth using local, artisanal ingredients. In the process of researching the perfect combination of botanicals for his product, he discovered the long-forgotten history of what was once America’s most glamorous spirit, and so his new book, “Vermouth: The Revival of the Spirit That Created America’s Cocktail Culture” was born. Ford lives in New York City with his family and produces his vermouth on the North Fork of Long Island. Looking for cocktail inspiration? Tune in to this great episode! This program was brought to you by Michter’s. “When I was studying vermouth and figuring out how make it, no one was talking about wormwood, and my understanding was that it was somewhat of a relic. So when I made my vermouth, I didn’t use it… I didn’t realize it was goin

This week on In the Drink, host Joe Campanale sits down with Jerusha Frost, New York Sommelier. Recommending wine to New York diners for almost 8 years now, her love for wine was discovered while living on a vineyard in Austria and was then fostered at Wallsé by Aldo Sohm. After working for him there and Le Bernardin, she had a brief stint at the then newly-opened RN74 in San Francisco, returning to NYC to open The Lion in the West Village. From there, she moved uptown, to work with Michael Madrigale at Bar Boulud and Boulud Sud. Currently, she is working with Chef Didier Elena and a roster of the world’s best chefs at Chefs Club by Food & Wine, where she has curated a list of fine and delicious wines from around the world. Jerusha holds an Advanced Sommelier Certificate from the Court of Master Sommeliers, a Diploma of Wine & Spirits from the WSET (Wine & Spirits Education Trust) and a B.A. from Macalester College. Tune in for a great show! This program was brought to you by Michter’s. “I’ve re

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 DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-

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 DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on In the Drink, Joe Campanale is joined by Trey Zoeller, the founder and Master Blender of McLain & Kyne, Ltd., producer of the Jefferson’s portfolio of bourbons. Founded in 1997, McLain & Kyne Ltd. develops, produces and markets the Jefferson’s family of “very small batch” Kentucky straight bourbons and ryes. McLain & Kyne currently produces 8 lines of very small batch bourbons and whiskies including Jefferson’s, Jefferson’s Reserve, Jefferson’s Presidential Select and Jefferson’s Rye, Jefferson’s Presidential Select Rye, Jefferson’s Ocean, Jefferson’s Chef’s Collaboration and has a number of experiments in the works. M&K portfolio is distributed in 50 states and 9 countries. Trey purchases aged bourbon in barrels, ages it and finally marries “very small batches” to deliver a unique, yet consistent flavor profile for each of his whiskies. Trey also founded the Phoenix Global Group, LLC in 2003 to introduce Pink and Vegas energy drinks, Pink 2-0 “Water for Women”, Pinque Chardonnay.

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

This week’s guest on In the Drink is John Glaser, the founder and whiskymaker of Compass Box, a boutique Scotch whisky company widely recognised as the industry’s leading innovator. Formerly a Johnnie Walker Global Marketing Director, John also spent several years in the wine industry in both America and France. Scotch whisky is a passion for John. In 2000, this passion led him to leave Johnnie Walker and start Compass Box from the kitchen of his west London home. His idea was simple: create whiskies of unassailable high quality in a style that is more in line with the tastes of today. From the beginning, his vision has been to create one of Scotland’s finest and most exciting whisky companies, re-establishing the standards for quality and style in the industry. Compass Box has won the “Innovator of the Year Award” four times from Whisky Magazine, an unprecedented feat, and the “Pioneer of the Year Award” twice from the Malt Advocate. Compass Box whiskies have been awarded over 60 medals and prizes in its sho

Mark Maynard-Parisi is Creator/Managing Partner at Porchlight, Danny Meyer’s Union Square Hospitality Group (USHG)’s first stand-alone cocktail bar, located in New York’s West Chelsea. Mark, a 22-year veteran of USHG, together with the group’s CEO Danny Meyer, conceptualized and designed Porchlight, a New York bar that follows many southern traditions. Mark is responsible for the strategic direction and day to day operations of Porchlight, and today sat down with host Joe Campanale for a disscussion about Mark’s experiences at Porchlight, and the vision he has for the bar. This program was brought to you by Michters. “I guess our soundbite is, were a NYC bar with a Southern accent.” [5:00] “We don’t want to compromise whats on the plate or in the glass…whats in the glass is important, but whats on the plate is just as important.” [12:00] — Mark Maynard on In The Drink See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Barbara Shinn and David Page – native Midwesterners – met in 1988 when they were both living in the San Francisco Bay Area.Their first few years together were spent immersed in the culture of Northern California art and cuisine. In the early 90’s Barbara and David made a bold choice when they decided to move to NYC to further their careers by opening Home – one of the first farm to table restaurants on the East Coast. After building a successful neighborhood nano-empire with the addition of Drover’s Tap Room and Home Away from Home, Barbara and David set out to reconnect with nature when in 1998 they planted 20 acres of grapevines and built an estate winery and Farmhouse bed and breakfast which has been named a top American wine destination by Gayot, Fodors, U.S. News Travel, Food and Wine and Bon Appetit. This week on In The Drink host Joe Campanale is joined in studio by Barbara Shin for a conversation all about the connection to the earth that wine making gives her and her husband. This program was brought

Chantal Martineau has written articles about food, drinks, and travel for numerous publications, including Allure, the Atlantic, Decanter, Edible, Islands, Maxim, Redbook, Saveur, Time Out, Village Voice, the Washington Post, Wine Enthusiast, andWomen’s Health. She grew up in Montreal and currently lives in New York City. Chantal spent several years immersing herself in the world of tequila — traveling to visit distillers and agave farmers in Mexico, meeting and tasting with leading experts and mixologists around the United States, and interviewing academics on either side of the border who have studied the spirit. The result is a book that offers readers a glimpse into the social history and ongoing impact of this one-of-a-kind drink. It addresses issues surrounding the sustainability of the limited resource that is agave, the preservation of traditional production methods, and the agave advocacy movement that has grown up alongside the spirit’s swelling popularity. In addition to discussing the culture and

This week on In the Drink, Joe Campanale is joined by David Lombardo, Wine and Beverage Director for Benchmarc Restaurants and James Horn, Beverage Director at Landmarc Restuarant. While not classically trained as a Sommelier, Lombardo crafted his own wine education through tasting, reading and traveling to wine regions throughout Europe and the united states, and his knowledge of and enthusiasm for the wine experience is evident throughout the famous wine lists he oversees at Landmarc [Tribeca], Ditch Plains and Landmarc [at the Time Warner Center]. Lombardo also acts as an adjunct instructor in wine for the Institute of Culinary Education, and has also appeared on Kelly Choi’s Eat Out NY as a wine consultant. Credentials aside, it’s the attitude surrounding wine that makes Benchmarc Restaurants ‐‐ and Lombardo ‐‐ known for their approach to wine. This program was brought to you by Michter’s. “For me its great to pair a great steak with a great Bordeaux but because of flexibility with half bottles

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 DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s guest on In the Drink is Noah Singerman. Noah was born and raised in Sonoma so wine has been in his blood since he was a young kid. He began his career in wine working in wine-focused restaurants in Santa Barbara, Petaluma and SF before moving to NYC a decade ago to “play with the big dogs.” He first worked as beverage director at neighborhood favorite Five Points (now Vic’s) and then moved on to run the beverage program at Walter Foods in Williamsburg. He was the assistant wine director and sommelier at The Standard Hotel West and most recently worked as a sommelier at The Dutch before he came to Saxon + Parole. When he’s not educating and pouring wine for guests at S+P in his full suit on top, jeans and sneakers on the bottom (something of a clothing mullet), he can be found teaching wine classes at Brooklyn Kitchen. He’s also a member of the Guild of Sommeliers since 2007. At Saxon + Parole, he’s hoping to bring more attention to domestic wines highlighting both the classic regions like Califor

Let’s face it: America’s alcohol laws are confusing. What’s true for one state is rarely true for its neighbor. This week on In the Drink, host Joe Campanale is quelling the commotion with guest Niki Ganong, author of the brand new book, “The Field Guide to Drinking in America: A Traveler’s Handbook to State Liquor Laws.” Kicking off the show, Joe asks what prompted Niki to take this particular approach to a beverage and travel book, which mixes together a survey of each state’s history with alcohol along with the current laws of the land, expertly blending it with the right amount of humor and sass. Joe also inquires about the the regional state of mind and beliefs when alcohol legislation comes about and how laws have shaped the beverage industry. What are some of the wackiest alcohol laws on the books? What are the newest drink trends? How do you fill a beer growler in California? Tune in for informative tidbits and highlights of “The Field Guide to Drinking in America.” This program was brought to you by