In The Drink

Charles Smith is a rockstar in the wine world. Hear his incredible story on this week’s episode of In the Drink with Joe Campanale. After managing rock bands in Scandinavia for nine years, Charles Smith returned to the United States in 1999 to start his wine career, which began with a wine shop and has since evolved into an illustrious career in winemaking. A self-taught winemaker, Charles is a true artisan and a pioneer in the wine world. In 2008, K Vintners was recognized by Wine & Spirits magazine as one of the “Best New Wineries of the Last Ten Years,” and as “Winery of the Year” in their annual buying guide. In 2009 Food & Wine magazine awarded Charles “Winemaker of the Year” and in 2010 Seattle Magazine recognized Charles as their “Winemaker of the Year.” “Wine and eating well and drinking well is part of the good life – whether it’s rustic or a three star michelin restaurant – it’s the same.” [04:00] “When somebody purchases a bottle of my wine they’ll get rewarded by getting top notch wine t

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 & 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 this week’s episode of In the Drink, lean more about organic wine and the current state of the Italian wine industry from two pioneers in the New York hospitality industry, Francine Stephens and Luca Pasquinelli. They are the team behind Franny’s and Marco’s, two Italian restaurants known for high quality ingredients, incredible cooking and beautiful wine lists. Francine and Luca chat with host Joe Campanale about everything from fraud in the wine world to the growing trend of biodynamic and organic wines and what it means for the industry. This program was brought to you by Michter’s “I think what we’re seeing in New York is more and more imported wine. I have more wine trying to be sold to me on a weekly basis than ever before. There’s so much fakery in our world – and the same goes for wine. There’s a lot of confusion in the world of Italian wine and a lot of it is just not good.” [10:00] –Francine Stephens on In the Drink= “The DOC should stop telling people what color the wine should be.” [28:00] –L

Steve Schneider is the star of the film Hey Bartender, Principal Bartender at Employees Only NYC, 2012 Cocktail World Cup World Champion, 6-time Speed Bartending Champion and an all-around American badass. He’s this week’s guest on a fun and fierce episode of In the Drink. Hear Steve wax poetic on everything from the longevity of bartending as a career to the camaraderie behind the bar at Employees Only. This program was brought to you by White Oak Pastures. “I’m not gonna bartend my whole life, let’s face the facts. I don’t know many career bartenders – guys that will punch in their last shift and die bartending. The fact of the matter is – you’ll end up doing something else eventually.” [17:00] “If you’re a good person to work next to you’ll be successful no matter what you do.” [19:00] –Steve Schneider 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.

Celebrate the 100th episode of In the Drink with Joe Campanale and guest Ed Schoenfeld! It’s no secret that Joe loves Chinese food, and Ed is the one of the greatest authorities and researchers of the cuisine today. A restaurant owner and operator in New York City, Schoenfeld has developed scores of trend-setting restaurants and food concepts since the 1970s and is known for his culinary and hospitality standards of excellence. His scholarly knowledge of Chinese cuisine and history as a key player in the introduction and development of delicious, authentic, regional Chinese cooking in the US since the early 1970s, makes him a uniquely qualified specialist in Asian culinary concepts. This program was brought to you by Whole Foods Market. “I am a fan of great Chinese cooking. It’s something I’ve been chasing my entire life. It’s really exciting to have restaurants where I’m not only the operator but a fan of the chef and the delicious work he does.” [02:00] [At RedFarm], we’re not focused on being authentic,

Meet Sean Muldoon & Jack McGarry, the team behind the Dead Rabbit NYC, on the season finale of In the Drink! The Dead Rabbit Grocery and Grog embodies the conviviality of Old New York and the Irish-American tradition. They are dedicated to advancing the art and practice of hospitality, as it was understood then and as it is understood now, for all residents of and visitors to this great metropolis. Tune in and hear their story, their mission and their thoughts on everything from recipes to cocktail history. This program was brought to you by Michter’s. “The main thing with all of our menus is that we like to tell a story. All the stories we tell we try to make accessible to the 21st century consumer.” [21:00] –Jack McGarry on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of In the Drink meet Matt Wong. Matt was not always on the path to make his mark in the wine industry, it began with exploring bartending as a way to earn extra money while in college. After graduating from the French Culinary Institute in NYC, he spent time working in some of NYC’s finest kitchens such as Vong, Union Pacific and Daniel. Although cooking was a great passion, it was not the path he wanted to pursue long-term. During his time at some of the finest restaurants in NYC, Matt was exposed to the sister of fine dining — fine wine. He decided that it was something he wanted to explore further and to do so, he accepted a temporary holiday position at Sherry-Lehmann in 2002. While occupying the former desk of culinary icon, James Beard; and building relationships with the notable, Chef Daniel Boulud and wine professional, Kevin Zraly, Matt combined his love for food and wine. Rising quickly through the ranks at Sherry-Lehmann becoming Assistant Manager, Manager, to ultimately Gene

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 & 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 & 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

Tune in to a seafood themed episode of In the Drink as host Joe Campanale is joined by Tom Schlesinger-Guidelli, General Manager at the highly-anticipated Island Creek Oyster Bar and Megan Parker-Gray, Beer Director at Row 34. The mission behind both establishments is simple – to welcome guests to get to know their oyster grower, harvester, winemaker, distiller, brewer, and fisherman. One meal at a time. Both eateries are under the same umbrella and Tom and Megan give listeners some insights into what goes into the beverage decisions at oyster bars! This program was brought to you by Michter’s. “It’s really important to have a list that’s constantly in motion, the same way we approach our oysters – constantly changing based on freshness and availability.” [09:00] –Megan Parker-Gray on In the Drink “We’re so luck because all of our owners push the envelope but do it in a way that’s driven by the people who are part of our restaurant group.” [13:00] –Tom Schlesinger-Guidelli on In the DrinkSee Privacy Policy

When you’re the wine director at a restaurant that’s received as many accolades as State Bird Provisions in San Francisco, you’ve got your work cut out for you. Marc Glassberg is a Culinary Institute of America-trained chef and sommelier who has worked at some of the most prestigious restaurants in the world. Glassberg has spent the last two years as the Wine Director at San Francisco restaurant State Bird Provisions. Tune in to this week’s episode of In the Drink as Joe Campanale chats with Marc about his work at one of the hottest restaurants in America. Find out his pairing philosophy, the mission behind his wine list and some drinks he’s been enjoying lately. This program was brought to you by Michters. “Everything comes to you in carts and trays. The guest has so many options and flavors you can engage with your whole meal so as a result I wanted to make sure you could say the same thing about the wine.” [07:00] “I’m constantly changing the list to make sure I’m not only putting wines on the list that

When it comes to cocktails, Dale DeGroff is literally king. Dale (aka King Cocktail) is the author of the award-winning “The Craft of The Cocktail” and “The Essential Cocktail” (Random House). Dale is most famous for having worked and managed the bars at New York’s famous Rainbow Room. Dale was awarded the James Beard Wine & Spirits Professional Award in 2009, and the The Best Bar Mentor at Tales of the Cocktail 2010. He is a partner of Beverage Alcohol Resource (BAR), a partnership of six of the world’s leading spirits and cocktails authorities who provide training and credentialing in distilled spirits and mixology. Dale is also the founding president of The Museum of the American Cocktail in New Orleans. Dale’s most recent endeavor is his new Pimento Aromatic Bitters, a product he developed with renowned absinthe distiller Ted Breaux. Tune in for a lively discussion with Dale and host Joe Campanale on today’s episode of In the Drink “The art and craft of creating really good tasting drinks for in ex

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

Learn a whole lot about Spanish wine on a brand new episode of In the Drink with Joe Campanale and guest Victor Urrutia. Victor is part of the fifth generation owners of CVNE, and the seventh family member to run the company. The venerable Wine Company of the North of Spain, known by its Spanish acronym, CVNE, was founded in 1879 in Haro, Rioja. To this day, it remains a family company. Trained as a lawyer, Victor joined the CVNE Board of Directors in 1998 at the age of 25, while working in a bank. This program was brought to you by Michter’s. “There’s large chunks of the world that unfortunately can’t afford high end wines. I keep seeing the same people from the same wineries everywhere I go.” [9:00] “Ultimately you want to make a wine that reflects its origins. If you make a wine that could come from anywhere – you’re doing something that doesn’t have too much of a soul.” [20:00] –Victor Urrutia on In the DrinkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.c

This week on In the Drink, Joe Campanale is joined by winemaker Niccolo Barberani. The Barberani family collect and process their grapes grown alongside the Corbara Lake from more than fifty years. Since 1961,Vittorio Barberani cultivated the vine and obtained a very good wine for his bars in the district of Orvieto. He produced primarily Orvieto Classico, the highest local expression of the Trebbiano Procanico and Grechetto grapes. Vittorio, who founded the Wine House with a clear idea of producing very drinkable wines, began immediately to distribute its wines to nearby restaurants. In the 70s, Luigi and Giovanna Barberani started running the business, focusing on excellence and boutique wines and adding a touch of modernity and internationalization to their production that is constantly evolving. Nowadays Niccolo’ and Bernardo are giving a concrete and dynamic contribution to the estate, with that passion and love inherited from their parents. “Biodiversity in the vineyard is very important. If you do th

Alex Day is a legend in the world of cocktails. He’s the co-owner of Death & Company (NYC), Honeycut (LA), Nitecap (NYC), King Eddy Saloon (LA), and The Rose & Pink Garter Theater (Jackson Hole, WY), as well as co-owner of Proprietors LLC. Day is a hospitality operator and consultant who works with restaurants, bars, and spirit companies in various capacities, ranging from full service beverage and hospitality programming to staff training, bar design, educational seminars, and general hospitality logistics. On this week’s episode of In the Drink he chats with Joe Campanale about everything from molecular gastronomy to the surging trend of room-temperature cocktails. Tune in to get some serious beverage insight from a star in the world of drinks. This program was brought to you by Michter’s. “If you’re doing a room temperature cocktail, you inevitably are playing with people’s senses and their ability to drink it quicker than they otherwise would. A room temperature cocktail will treat your senses i

This week on In the Drink, Joe Campanale invites Hugh Davies, proprietor of Schramsberg Vineyards in Calistoga, California. Tune into this episode to hear Joe and Hugh discuss Schramsberg’s legacy, and why the wines have been championed by so many United States presidents. Find out how Hugh’s wines are produced using the same methods used for making champagne, and why these California bubbles rival their French counterparts. Learn more about site-specific wines, and Schramsberg’s export market. What issues plague Napa Valley winemakers? Is a lack of water truly a threat to California’s wine industry? Find out all of this and more on this week’s edition of In the Drink! This program has been brought to you by Michter’s. Music by SNOWMINE. “We’re making a wine very much like a champagne… As we’ve evolved, we’ve actually moved closer to the coast where the grapes have a lower sugar and a higher acidity… We’re always trying to make a better product.” [6:35] “I want to taste that one acre… and that’s it! Every y

Pouring Ribbons is one of the most talked about and buzzworthy bars in the world right now and for good reason. From a deep Chartreuse program to innovative customized tastings, Pouring Ribbons is a standard bearer in the mixology scene today. On today’s episode of In the Drink, Joe Campanale is joined by Joaquin Simo & Troy Sidle of Pouring Ribbons for a candid, casual conversation on cocktails, creativity and bar management. Tune in for the latest trends, tastes and happenings in the beverage world! This program was brought to you by Michter’s. “This is not some rarified art – it’s freaking bartending. Anybody should be able to make a good Tom Collins or a Martini.” [26:00] –Tony Sidle on In the Drink “We’re always going out and looking around and seeing what inspires us. Sometimes somebody does something that makes you want to do a version of it. We’ll keep that file going and see what a good fit would be.” [34:00] –Joaquin Simo on In the DrinkSee Privacy Policy at https://art19.com/privacy and Calif

This week’s guest on In the Drink is Francesco Ripaccioli of Canalicchio di Spora. Established in northern Montalcino in 1962 by Primo Pacenti, the Canalicchio di Sopra estate produces Brunello of great power and finesse. Today, grandfather, father and grandchildren work side by side with the common aim of producing quality wines. Fancesco joined the management in 2001, bringing with him new ideas and technologies always in respect of ancient methods and customs. This program was brought to you by Michter’s. “Traditional means to make the same things we made 50 years ago – I don’t think my grandfather would be happy if we did that.” [13:00] –Francesco Ripaccioli 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.

The mood is light and the Manhattans are stiff and bitter on an unexpected and hilarious episode of In the Drink. This week’s guest is not a beverage professional, but he’s easily one of the most interesting people to stop by the show. Eric Gilliland is a TV writer/producer who wrote for The Wonder Years, Roseanne, That 70’s Show and Who’s The Boss? While working on Roseanne, he gathered up a Peabody Award and a Golden Globe, a few GLAAD awards, and a WGA nomination. Tune in as he and Joe make Manhattans on-air, talk about drinking abroad and share some hearty laughs. This program was brought to you by Michter’s. “There’s always drinking involved with writing.” [06:00] –Eric Gilliland 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.

Steve Clifton, winemaker and owner of Palmina wines, is this week’s gust on In the Drink. Steve describes Palmina as a “Californian celebration of the rich, wonderful lifestyle and attitude toward food, wine, friends and family that exists in Italy.” His second project, Brewer-Clifton focuses solely on site-expressive wines from the Sta. Rita Hills appellation using Chardonnay and Pinot Noir as voices of place. Tune in as host Joe Campanale and Steve discuss everything from the ridiculousness of the “Cal Italia” phrase to the importance of keeping certain chemicals out of the winemaking process. Tune in for some great insights on California wine, the wine industry at large, and Steve’s various projects. This program was sponsored by Michter’s. “In 1991 when I moved to Santa Barbara there were 20 wineries. There are over 360 today.” [6:00] “The wines from Palmina have literally nothing in them that didn’t come from the vineyard.” [27:45] –Steve Clifton on In the DrinkSee Privacy Policy at https://art19.com/