Podcast appearances and mentions of michael madrigale

Award winning New York sommelier and wine executive Michael Madrigale navigates us through what wines to drink for summer. We will discuss and recommend the most interesting, accessible, and resaonbaly priced wines to drink now. We'll feature white, red, rose, sparkling/Champagne, wine spritzers, boxed wine and dessert wines. We'll also tell you what pairs well with BBQ, shellfish, and fish. It's sun, fun, and good wine!

This week on The Grape Nation, Top Sommelier of the Year and Wine Enthusiast's "40 Under 40" Michael Madrigale talks wines that taste more expensive than they really are, BYO's to bring them to, and direct to consumer wine sales.

Food Talk is back for the 2016 radio season and host Mike Colameco sits down with three all-star guests: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale. Victoria James started working in restaurants when she was thirteen and fell in love with the industry. When bar tending during
 college she decided to take her first wine course, and the hook was instant! Becoming  a cellar-hand in downtown Manhattan at Harry’s
Cafe and Steak, in 2011 she worked harvest for Michael Terien in
 Sonoma and continued her studies with the American Sommelier 
Association in Viticulture and Vinification as well as Blind Tasting.
 She became certified as a Sommelier with the Court of Master Sommeliers in 2012 and has worked at the likes of Aureole, and is now at Piora in the West Village. Saori Kawano is the founder and president of Korin Japanese Trading Corp. She moved to New York from Japan in 1978 to pursue her lifelong dream of bringing Japanese knives and tableware into American restaurants and homes. She and Don Gabor co-authored the book “Chef’s Choice,” a collection of mini memoirs, featuring 22 culinary masters telling who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development. Michael Madrigale hails from a Philadelphia area family whose five butcher shops and shared love of eating well left their mark. His food-centric Italian-American upbringing clearly prepared him for a life in restaurants. Now Head Sommelier at Bar Boulud, he headed to New York City after graduating from La Salle University with a Bachelor of Science degree in Marketing. Michael initially waited tables while looking for a job that would start him on his career path. At the time, he found himself gravitating toward the wine cellar, eager to learn more about the vintages he was pouring. “I could smell the differences in the wines,” he says. This show was brought to you by Colavita and Bourdeaux.

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 really learned how a wine that you wouldn’t necessarily gravitate to can be something you would love based on what you’re eating. It can make the food better!” [4:48] “Work with someone who has tasted so much more than you and knows more than you and can teach you. There’s so much to learn and I still have so much to learn.” [13:39] —Jerusha Frost on In the Drink

Have you seen “BTG” scrolling through your social media feed and wondered WTH “BTG Mags” means? By-the-Glass Magnums of course. Michael Madrigale, head sommelier of New York City’s Bar Boulud an Boulud Sud, created Gotham’s first “Big Bottles” program, giving wine lovers the rare opportunity to drink large format bottles poured by the glass. @mikemadrigale joins Tech Bites in-studio to talk about how he uses social media, like Twitter and Instagram, to build a following of BTG drinkers. This program was brought to you by The International Culinary Center. “Its value [Instagram] is that its more personal…you are really showing who you are, it connects you more.” [20:00] “I would place a bottle on a table…I really wanted to just get that NY feel in my pictures.” [22:00] — Michael Madrigale on Tech Bites

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk with Michael Colameco, host Mike Colameco is celebrating perhaps the most beautiful day of the year here in Brooklyn with French wine enthusiasts! We kick off the show with guest Michael Madrigale, Head Sommelier of Bar Boulud, Épicerie Boulud and Boulud Sud. Finding a pull toward the wine cellar, eager to learn more about the vintages he was pouring, Michael shares his journey from being young, just out of college, and living in Europe to how he made his fondness for wine into an amazing career. Mike gets the guest’s opinions on various French wines and much more! After the break, Mike welcomes Arnaud Tronche, Sommelier at Racines NY. While the establishment doesn’t consider itself a wine bar, the wine is seemingly a main event within the “neo-bistro” restaurant. Arnaud describes the evolution of Racines NY as well as his thoughts on putting together the impressive wine list, plus even more with an in-studio tasting. “I think the best thing, for me, about wine is to taste wine and get to know wine – it’s the only thing!” “If you have a passion for wine, go to the source.” —Michael Madrigale on Food Talk “Just because it’s organic doesn’t mean that the wine is good, there are so many [bad] organic wines.” —Arnaud Tronche on Food Talk

Willi Bründlmayer runs the Bründlmayer winery in Austria's Kamptal region. Also in this episode, Erin Scala and Michael Madrigale talk Gin and Juice.  

Why does one become a sommelier? What is take to be a great sommelier? Find out on this week’s episode of In The Drink, as host Joe Campanale is joined by Michael Madrigale, Head Sommelier at Bar Boulud & Boulud Sud. Michael tells the story of how he ended up in the world of wine and how he’s developed his palate and knowledge base over the years. Hear him wax poetic on Beaujolais, Greek wines, blind tasting techniques and front of house service as he gives listeners an inside look at the life of a sommelier. This show was sponsored by Fairway Market. “When you want a red wine that’s fresh, aromatic, delicious and easy to drink you want Burgundy – but it’s priced out of our price range now. So you go for the next best thing – [Beaujolais] – the wine version of methadone.” [5:28] “The only way to taste all the great wines if you’re not a billionaire is to become a sommelier.” [13:50] –Michael Madrigale, Head Sommelier at Bar Boulud & Boulud Sud

Michael Madrigale was the Chef Sommelier of Manhattan restaurants Boulud Sud and Bar Boulud at the time of this interview. Michael shares stories from his trip to Alsace in France, and describes how he fell in love with Riesling. He shares his thoughts on what defines minerality, how someone might get started with Riesling, and what he appreciates about drinking wine with friends. Michael also discusses what he learned from his family while sitting down at the family kitchen table. And he touches on his use of social media in the wine world. Wines tasted in this episode: 2010 Domaine Weinbach Riesling, Alsace 2009 Jean-Michel et Laurent Pillot Mercurey, Burgundy