Sipping with Sommeliers

Francois Zelbat knows the ins and outs not only of the cocktail community but also of each of the very unique and distinguished potables he represents. Working for a powerhouse like Maison Ferrand is a lot of sales reps dreams but to continuously have such a high passion for the brands he represents is something I don't see very often in my line of work. It was great to be back behind the mic after taking nearly a year off and this interview was well worth the wait!

Do scores matter? -NO To prove this daring theory I asked three of my friends that are studying to be Master Somms to blind taste the same 4 wines from the comfort of their quarantine. The overlap was immense and there were some huge differences in their deductions as well. They easily displayed though that everyone tastes different things when they taste wines and since that is true, then a score cannot justly describe a wine's quality. Time to put the numbers to rest and have fun with wine again!

If I work non-stop for the next 20 years and hit only green lights the whole way, someday I might be as cool as Ed Rudisell. His podcast "Shift Drink" is the embodiment of liquid cool and his ability to navigate nerdy subjects in the cocktail realm and make them fun is a skill set nobody else has. I was honored to have his ear for a bit and to interview him. 

What do you do when you want to put out content and are quarantined? You ask your wife! She has some wine tasting chops and provides some insight to what blind tasting sounds like to normal folk that only drink wine for fun and not to study.  Dani Dean was a chef in a past life and is a pastry chef and kick ass mom currently. Wouldn't be able to do any of this without her support!

John Danley is tall, hunky, knows/ speaks more about New Zealand than most, is a great Somm and has a total Magnum P.I. stache. We recorded this as the news about Covid 19 was just coming out and at this point even though it is less than a month old it almost seems like it was a year ago that this thing broke, how different the times were!

The Lamoreaux Landing wines are not only incredibly delicious, but are some of the freshest wines I've ever had. We get into the soil, the sales strategies, and why this cool climate region is so hot right now. 

Starting season two off a little late, my new co-host, Scott Zoccolillo (an advanced Sommelier) will be joining me as we blind taste our way through another year that has already been strife with tariffs, new trends, trends getting phased out (natty wine I'm looking at you) and much more. 

Is it better or worse to be known and famous for one outstanding product when you make more than that? Does style trump substance? Should we even be thinking about these things instead of just enjoying some pretty delicious wine and letting hang-ups or stereotypes fade into the distance. You'll have to listen and tell me what you think. Here's what I think- When anybody works as hard as they possibly can, surrounded by experts that're also working as hard as they can, using the best technology and equipment, to make something for you to enjoy... well you better give it a fair shot. Rombauer wines have been a benchmark for Napa for decades and they've never let up off of the gas. From fruit sourcing, optical sorters, and hiring some of the most talented people to represent them, they are a powerhouse. Speaking with Charlotte it becomes clear that there is more to their story than just Chardonnay, and she is certainly capable to help open your market's eyes to see what other treasures they have.

The take away from all of this is that it can be done. While I realize my audience for this isn’t every winemaker and vineyard owner in the world I wish in this instance that it was. This is how it should be done across the board, and more importantly it is how it has always been done at LMR. These are wines that showcase the beauty of the places they’re from as easily as they highlight the brilliant people involved in making them. The brilliant people that make them are so brilliant in-fact that they don’t impose on the wines and seem to hit nothing but hole-in-ones perpetually which for a consumer and lover of wines is exactly what I want. Now if you’ll excuse me it is time to go share this gospel with everyone that I can get to listen to me (and if they won’t listen I’ll bet they’ll be willing to taste)! Cheers

A pretty in depth look into what wine can really be like and a guy that is curating his store to be full of gems and honest, "real" wines. Dave and his wife are doing something really special in Wilmington that everyone should be taking notice of. Their proximity to Pennsylvania, which only has plcb stores and small scale retailers, makes them a favorite of the hip crowd in Philly and certainly in the great first state. We speak about natural wines, store sets, pursued passions and why it is important to follow them, as well as how important interfacing with guests is. 

Patrick "Pat", has been around (he has the grey hair to prove it). From spending time in Napa, New York, and Wilmington (twice) he certainly has gotten to know what works in wine from market to market.  The thing I've always enjoyed about selling to, and tasting with, Pat has been his shoot from the hip approach and lack of platitude. He tells it like it is, isn't interested in reinventing the wheel, but wants to create a genuinely awesome place to work and shop at.  I think he's achieved this and I was interested to get his take on why some things work in other cities but aren't quite here yet, a subject I'll probably broach with more of my buyers as this podcast evolves. Pat was a little nervous at the beginning but I think this is worth a listen to see what it's like to work in a store setting, and what they're trying to provide for their customers. 

A great episode and a glimpse into the restaurant culture in Philly. Scott has worked as a distributor, sommelier, manager, and much more in his tenure but has maintained a constant level of interest in education as well as a sense of humor.   We discuss wine trends, natural wines, customer follies, and much more.