Podcasts about montrachet

This week, the chef and restaurant community suddenly lost one of its most talented and influential figures. David Bouley, who rose to prominence at Montrachet and Bouley restaurants in the 1980s, died of cardiac arrest at age 70. To remember this towering culinary figure, we are sharing a previously unaired interview recorded at Bouley restaurant in its then-current home in 2014. Our condolences to David's family and to the community of admirers, colleagues, and friends he leaves behind. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Mike Grgich – His 1976 Napa Chardonnay in USA/France blind tasting in Paris was The Shot Heard Round the World.   Winemaker Mike Grgich died Dec 13th 2023.  He was 100 years old. This is his story,  as told to yours truly into a nasty microphone in the lobby of the Hotel Vancouver 2016. He had just released his memoir A Glass Full of Miracles. (Note – on his way from Croatia to Napa he travelled across the Atlantic and by train across Canada to Vancouver for a lumberjack job he had applied for. The job was gone by the time he reached the west coast. So,  Mike washed dishes until he heard of a winemaking job in Napa and South he went)   Steven Spurrier, a wine expert from England who ran a fine wine shop in Paris, decided it would be fun to organize a blind tasting to coincide with America's Bicentennial celebrations in 1976. For the tasting, he gathered together the best French judges, and the finest French wines, and to salute America on its 200th anniversary he added in a few wines from some upstart winemakers in California. Steven hoped the tasting would bring favourable attention to his wine shop. But he didn't have any idea of the impact that his Bicentennial tasting would have on the world of wine. André Tchelistcheff, along with Jim Barrett, had hand-carried an armload of California wines to Paris for the competition. The blind tasting was held at the InterContinental Hotel in the center of Paris. The morning competition was devoted to white wines and the afternoon to reds. And Steven Spurrier brought together the very best white wines of Burgundy: a 1973 Meursault-Charmes, a 1973 Beaune Clos des Mouches, a 1973 Bâtard-Montrachet, and a 1972 Puligny-Montrachet Les Pucelles. Alongside these French legends, there was the 1973 Chateau Montelena Chardonnay crafted by Mike Grgich, and other Chardonnays from California that the French judges had never heard of either. The judges expected to sniff and gag when they tasted the California wines. But it didn't happen that way. The nine French judges blind-tasted the white wines and graded each of them. The winner was the Chateau Montelena Chardonnay that Mike Grgich had made, with 132 points, the highest total scored of any of the wines, red or white, in the tasting. It was the champion! Then, to add insult to injury, the third and fourth places went to Chalone Vineyard and Spring Mountain Vineyard. In the afternoon tasting of the red wines, the French judges gave their top ranking to Warren Winiarski for his 1973 Stag's Leap Cabernet Sauvignon, beating the best wines of Bordeaux, among them a 1970 Château Mouton-Rothschild, a 1970 Château Haut Brion, a 1970 Château Montrose from Saint-Estèphe, and a 1971 Château Léoville-Las-Cases from Saint-Julien. The judges were shocked as was Steven Spurrier.   Upstarts from Napa Valley had won both categories, against the very best wines of France. The French judges were speechless and a few tried to suppress the results, but without success. The following week, George Tabor's story in Time magazine announced the American triumph, and it sent shock waves throughout the world of wine. Mike received the news that they had won by a congratulatory telegram from Jim Barrett in Paris. That was the first he learned that his wine was even in the competition. Soon, though, the importance of what had happened began to sink in.. On July 4, 1977, Mike Grgich and Austin Hills, of the Hills Bros. Coffee Company, broke ground to start Grgich Hills Cellar, which from the start sold wines that were in high demand, based on Mike Grgich's reputation as the winemaker who won the Paris Tasting. Gradually, the winery purchased 366 acres, spread over five vineyards within the Napa Valley, allowing all Grgich Hills wines to be produced solely from estate-grown grapes. In recognition of that significant achievement, the winery changed its name to Grgich Hills Estate. The Paris Tasting revolutionized the wine world, establishing Napa Valley's reputation as a world-class wine region! First, it shattered the myth that only French soil can produce world-class wines. For decades New World winemakers had all been stuck in that mindset and this finally broke through it.  Second, the victory pumped new energy into the California wine industry, particularly in Napa Valley. Vintners were proud to be part of what was a revolution in American wine but they still had a long way to go. So they redoubled their efforts to make better wines each year. California's victory also inspired other winemakers in different parts of the world. Breaking the myth of French superiority gave new hope and energy to winemakers in South Africa, Italy, Chile, Australia, New Zealand, and even in Mike's native Croatia. Now they joined the race to make world-class wines, and as the years unfolded California winemakers also shared with them their technology and know-how. As part of that effort, Mike returned to Croatia in 1996 and started a new winery in order to share what he had learned with young winemakers in his homeland. George Taber, the Time magazine journalist who first reported the tasting, in 2005 wrote a detailed account of the event and its impact in his book, “Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine.”  As a result of his historic contributions to making world-class wine in California, Miljenko “Mike” Grgich was inducted into the Vintner Hall of Fame in 2008.   A Hollywood version of this story was true but not by much.  It was called Bottleshock.   We salute the great Mike Grgich.  

La Bourgogne, région emblématique des vins de lieux, avec ses clos, ses climats, son chardonnay, son pinot Noir mais aussi son gamay ou d'autres cépages

Join us for a truly special tasting of the following wines under the guidance of Dominique Lafon of Domaine des Comtes Lafon and Jasper Morris MW.Wine List: 1. Meursault 1er Charmes 20172. Meursault 1er Porusots 20173. Meursault 1er Perrieres 20144. Meursault 1er Genevrieres 20095. Meursault 1er Genevrieres 20026. Meursault 1er Perrieres 20027. Meursault 1er Charmes 19968. Meursault 1er Genevrieres 19969. Meursault Clos de la Barre 199310. Meursault Desiree 197811. Meursault 1er Charmes 199212. Meursault 1er Perrieres 199213. Montrachet 199214. Volnay 1er Santenots du Milieu 200215. Volnay 1er Champans 199916. Volnay 1er Santenots du Milieu 199017. Volnay 1er Champans 198918. Volnay 1er Santenots du Milieu 1985 Watch the video replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy#jmib #zoom #winetasting#JMIBLive #JasperMorris#insideburgundy #JMIB #JMIBLive #jaspermorris#wine #insideburgundy#burgundywine #wine #burgundy 

In 1993 American Alex Gambal moved his family to Beaune to learn the wine business and embrace a French lifestyle. He apprenticed with Becky Wasserman, studied oenology, and established Domaine Alex Gambal in 1997. By the time he sold his business in 2019, Gambel owned 30 acres of vineyards that included the storied Grand Cru Bâtard Montrachet. In his memoir, "Climbing the Vines in Burgundy," Gambal portrays the grit, the challenges, the realities and rewards of producing fine wines.The Connected Table is broadcast live Wednesdays at 2PM ET.The Connected Table Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Don't hose me baby!!!!! Drew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Nieporent reopened the space as Bâtard with the help of chef- partner Markus Glocker and partner John Winterman. Earning three stars from The New York Times, New York Magazine, and a coveted Michelin star, the restaurant opened to critical acclaim. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of "The 10 Best New Restaurants of 2014". In May of 2015, the restaurant won the James Beard award for “Best New Restaurant”.Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York's landmark restaurants.In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Nobu NYC, Next Door Nobu, and Nobu Fifty Seven have all earned the coveted three-star rating from The New York Times. Nobu NYC was voted Best Restaurant in America by The James Beard Foundation. Nobu has gone on to open restaurants in all parts of the world.Also in 1994, Nieporent was one of the few American restaurateurs to go bi-coastal. In collaboration with Robert De Niro, Robin Williams, and Francis Ford Coppola, he opened Rubicon in San Francisco.Myriad's excellence in wine service is widely acknowledged. It is the only restaurant group to earn three coveted Grand Awards from Wine Spectator Magazine - for Rubicon, Montrachet, and Tribeca Grill. In 2005, Myriad opened Crush Wine & Spirits, which was named the best new wine shop by Food & Wine Magazine.Nieporent graduated in 1973 from Stuyvesant High School and in 1977 from Cornell University with a degree from the School of Hotel Management. While at Cornell, he worked on the world class cruise ships Vistafjord and Sagafjord. In 1978, he began his management career with Warner Le Roy at New York City's Maxwell's Plum and Tavern On The Green. He then worked at the prestigious French restaurants Le Perigord, La Grenouille and Plaza Athenee's Le Regence.Drew donates his time to dozens of charities. He is on the board of Madison Square Garden's Garden of Dreams Foundation, Citymeals-on-Wheels, and DIFFA, an Honorary Chair of the City Harvest Food Council and Culinary Director of the Jackson Hole Wine Auction. He has co-chaired SOS's Taste of the Nation event in New York City since 1997. He has been honored by Careers Through Culinary Arts Program (2009), American Heart Association (1999), the Tourette Syndrome Association (2000), Food Allergy Initiative (2001), American Liver Foundation (2003), Cancer Research & Treatment Fund (2005), and Kristen Ann Carr Fund (2006). Drew is in great demand as a spirited, highly effective auctioneer at charity events.

On today's episode of All in the Industry®, Shari Bayer is back at our studio in Brooklyn with her guest Harold Moore, Chief Culinary Officer for Charlie Palmer Collective. Harold, who began his cooking career at restaurants in his home state of New Jersey, graduated from the Culinary Institute of America, and then worked in several acclaimed NYC restaurants, including Daniel, Jean-Georges, and March. He made his mark as executive chef at the famed three-star French restaurant Montrachet in Tribeca, where he was nominated by the James Beard Foundation for its Rising Star Chef of the Year award, among other accolades. Harold opened his first NYC restaurant, Commerce, in the West Village in 2008, followed by Harold's at the Arlo Soho and Bistro Pierre Lapin. As a side charity project, Harold has been making epic coconut cakes for Make-A-Wish Metro New York. Today's show also features Shari's PR tip to know that that you don't need to be fancy, to be good; Industry News Discussion on the 2023 James Beard Restaurant and Chef Awards in Chicago, where Shari did red carpet interviews for her 3rd year; plus, Shari's Solo Dining experience at JBFA 2022 winner Chef Erick Williams' Virtue in Chicago, led by Chef de Cuisine Damarr Brown who received JBFA 2023's Emerging Chef award.  ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Shari Bayer and Harold Moore.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Listen in to Omnibus 21 for another packed programme of news from the wine world. This month Kylie Minogue wows Prowein, new research shows the birthplace of Vitis Vinifera as the Levant. Big moves afoot too, Michel Rolland hangs up his consulting hat and Axel Heinz leaves Ornellaia for Château Lascombes. Financial troubles a plenty, Sherry-Lehmann's licence revoked, and Silicon Valley Bank's collapse affects 400 Northern California vintners. Latest harvest reports from the Southern Hemisphere and weather conditions in the Northern Hemisphere. Elin attends the DRC 2020 tasting and declares their Montrachet as the finest chardonnay she has tasted in her life. Glitz and glam abound at Biondi-Santi and Beaulieu's Rarity tastings and Kosta Browne launch a Burgundy range. Plus, our intrepid contributing editor John Stimpfig tells us how he is getting on his bike for a charity 200km bike ride over 2 days across Bordeaux for Hospitality Action. To support him please go to our website. We will be reporting back on his knees in a future episode.Find out more at wine-conversation.com

Né aux Hospices de Beaune le 28 décembre 1985, Xavier Thuizat était prédestiné pour les métiers de la vigne. Son grand-père, vigneron, possédait en effet un hectare de Bâtard-Montrachet qu'il a revendu après guerre pour 1000 Francs de l'époque... Plus littéraire que scientifique, Xavier Thuizat obtient un diplôme de marketing du vin à Thain L'Hermitage et démarre sa carrière chez le triple étoilé Bernard Loiseau puis enchaîne dans des établissements de prestige : le Meurice, Pierre Gagnaire et le Peninsula.  Il est aujourd'hui chef sommelier à l'Hôtel de Crillon et en novembre dernier, a remporté dans la même semaine le concours de meilleur sommelier de France et de Meilleur Ouvrier de France. Après nous avoir prodigué quelques conseils dans l'épisode précédent , il revient sur son parcours et sur ces deux concours prestigieux mais également sur certains événements qui l'ont profondément marqué. Rien de mieux pour entamer ce nouveau millésime que l'on vous souhaite divin  

Tom og Kjell-Gabriel tester en hvit sak fra Sonoma. Tom snakker om fat, mens Kjell-Gabriel påstår han kan svømme. * Cannonball Chardonnay / kr. 235,- / Varenummer: 10781601

Vinene i dette afsnit er skænket af Kjær & Sommerfeldt https://www.kjaersommerfeldt.dk/ Smagekasse: https://www.kjaersommerfeldt.dk/vin/smagekasser/smagekasser-dyk-ned-i-bourgogne-smagekasse-med-podcast/p-1025009/ …………………… I dette afsnit skal vi på skolebænken og smage tre hvidvine fra Bourgogne og finde ud af, hvordan de smager forskelligt på trods af, at de ligger inde få få kilometers afstand, er produceret mere eller mindre ens og alle er fra året 2020. Vi begynder i Meursault i nord og bevæger os sydpå til Puligny-Montrachet og Chassagne-Montrachet. Hvor i Meursalt har man de bedste marker og hvad er det, der gør nogle marker bedre end andre? Hvad er den klassiske bourgogne-produktionsmetode og hvorfor varierer man tiden vinen ligger på fad? Hvordan er Puligny-Montrachet anderledes end Meursault og hvorfor er der ingen kældre i området? Hvilke små tricks begyndte producenterne i Bourgogne at bruge for at højne deres status og måske vildlede vinfolket en smule? Hvad er battonage i vineriet og hvad giver det til vinen? Til slut skal vi høre en lille anekdote fra en lytter, der har været på tur i Bourgogne.   Vi smager på   1) Maison Louis Jadot, Meursault, Côte de Beaune 2020 https://www.kjaersommerfeldt.dk/vin/hvidvin/maison-louis-jadot-meursault-bourgogne-cote-de-beaune-2020/p-1023390/   2) Maison Louis Jadot, Puligny-Montrachet, Côte de Beaune 2020 https://www.kjaersommerfeldt.dk/vin/hvidvin/maison-louis-jadot-puligny-montrachet-bourgogne-cote-de-beaune-2020/p-1023230/   3) Maison Louis Jadot, Chassagne-Montrachet Côte de Beaune 2020 https://www.kjaersommerfeldt.dk/vin/hvidvin/maison-louis-jadot-chassagne-montrachet-bourgogne-cote-de-beaune-2020/p-1023389/ ....................... KØB BOGEN HER http://vinforbegyndere.com/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin

This week's show covers the southern part of the Côte de Beaune, south of Meursault. In this part of the Côte de Beaune you will find some of the most famed, stunning Chardonnay on earth. We start with a recap of episode 455 to tie these two shows together. Then we work our way through the southern half of the Côte de Beaune and the most famed Chardonnays in the world from the Montrachet family of vineyards. Like the first show, this is quite a download and we try to provide a structure for understanding this study in terroir, which sets us up well to do deeper dives on other parts of Bourgogne so we can understand the villages even better.   As in the first show, we don't need much in the notes besides this wonderful map from the Vins de Bourgogne site, but I'll throw a few things down here just for recap.   Here are the show notes: We discuss the pricing of Burgundy and why wines are so expensive. We talk about the difference between Burgundy and Napa that was sparked by a conversation on Patreon. Here is the podcast I talk about with Laurent Delaunaywhere we address some of the pricing issues. We talk a bit about the negociant system and the secondary market before moving to the communes.   _____________________________ This show covers the southern communes of the Côte de Beaune only, from Blagny to Marange    Blagny (Blaeh-NE  -- Pinot Noir) Between Puligny-Montrachet and Meursault, Blagny is a small village appellation with red wines exclusively of Pinot Noir. The majority of wine is classified as Premier Cru. Whites are permitted to be Meursault or Puligny-Montrachet, but not Blagny – since white is often better here, Blagny is not well-known because the name is only for red Blagny has steeper vineyards than most spots in Burgundy and they are at higher altitudes 340- 400 metres/1,116 -1,312 ft vineyards. In the past, vignerons didn't want to make wine in the village because it was too cool, but with climate change it is becoming more popular Blagny's Pinot is like red fruit, black fruit, sandalwood, and spice. With age which it needs because tannins can be strong, leather, pepper, cocoa, licorice, earthy, gamy notes appear.   St. Aubin: (Pinot Noir and Chardonnay) Aubin is between Chassagne-Montrachet and Puligny-Montrachet, but it does not lie on the main Côte d'Or escarpment, but rather in a valley west of Chassagne. In warmer years, this cooler climate area does well, especially the top Premier cru En Remilly, Murgers des Dents de Chien (means teeth of the dog -due to the sharp stones there) and La Chatenière Aubin grows a majority of white (Chardonnay), and the best sites arecloser to Puligny and Chassagne. Common notes are white flowers, lime, flint, chalk, mineral, almond, hazelnut, orange, mineral, and cinnamon. St. Aubin blanc can be sharp in youth or can be full – depending on vintage, terroir and producer. With age the wine is more like beeswax and honey and marzipan. Whites can age up to 10 years. The Pinot Noir is has black fruit with spice and cocoa notes. The wine can be tannic in youth but becomes softer and more herbal with 5-8 years.     Puligny-Montrachet & Chassagne-Montrachet (with Meursault, termed the "Côte des blancs" or “the slope of the "whites" Puligny-Montrachet  (Chardonnay and Pinot Noir) A very small vineyard area (95 ha/235 acres) of nearly all Chardonnay –the terroir is complex in Puligny. The hillside has many different limestone, marl, and alluvial soils. The slopes face east and southeast. Four Grands Crus of Montrachet are located in the borders of Puligny.  Top Premiers Crus: Le Cailleret, Les Pucelles, Les Demoiselles, Les Combettes, Folatières The Chardonnay is known for floral, mineral, marzipan, hazelnut, lemongrass, croissant, honey, lemon curd, limeade, peach, and green apple aromas and flavors. Producers traditionally use oak fermentation and aging but the flavors are restrained. We discuss the Grands Crus, all in the southern part of the appellation: Bâtard-Montrachet (10.27 ha/25.38 acres, shared with Chassagne) and Bienvenues-Bâtard-Montrachet (3.43 ha/8.48 acres, all in Puligny) are lower down the hill from Montrachet. The wines are honeyed and minerally, but less rich than Le Montrachet and Chevalier-Montrachet Le Montrachet (9.59 ha/ 23.7 acres, shared with Chassagne) is considered the best white wine on earth. The Grand Cru is from the ideal mid-slope. The wines are (apparently) elegant with powerful fruit, minerality, smoke, toasty aromas and flavors. Bottles start at about US$600/bottle Chevalier-Montrachet (7.48 ha/18.48 acres, only in Puligny) is nearly as good as Le Montrachet, lying at a higher elevation, with less clay Photo Credit: BIVB  Chassagne (Chardonnay and Pinot Noir) Chassagne is one of the largest communes in the Cote d'Or with 761 acres/308 ha – Chardonnay is 70% of production and Pinot Noir is 30%. With complex soils, there is a range of quality and flavor in the village wines. The Chardonnay has pronounced mineral, white flower (verbena, honeysuckle), toasted almonds, toast (from oak), and fresh butter. The wine can be like peach in riper years. They are full but always have a backbone of acidity. The Pinots are fruity with black fruit, strawberry briar, and earth notes. It is soft but has tannin and needs time to mellow. There are 55 Premier crus of varying quality, since most of the steep slopes are for Premier Crus and Grands Crus of Chardonnay, much of the Village wine on the flatter areas is Pinot Noir Grands Crus: Shared with Puligny: Bâtard Montrachet, Le Montrachet Criots-Bâtard-Montrachet: 100% in Chassagne -- 1.57 ha/3.88 acres, very small production   From the Bourgogne Website: To remember their names, here is the story they offer: The Seigneur of Montrachet set off on a crusade, entrusting his virgin daughter to his favorite Chevalier (knight). In his absence, what happened, happened, and a child was born illegitimately. On his return from the Crusades, the Seigneur discovered this Bâtard (bastard), who started to cry when he saw him. The Seigneur then said: “Criots-Bâtard!” (The bastard cries!). But he was a good man, and welcomed the child into the family with these words: “Bienvenues-Bâtard-Montrachet” (Welcome, Bastard of Montrachet).     Santenay  (Pinot Noir and Chardonnay) This is the last major village of the Côte d'Or and makes nearly all red wine, only 1/8 is Chardonnay. The orientation is still eastern and southern but here there is a shift to more southerly facing vineyards, still with limestone and clay. Santenay's Pinot Noir is earthy, with dark flower notes like rose petals, violet, red fruit and licorice. It can have lighter tannin, is acidic, and is a great intro to Burgundy that we can sort of afford. The Chardonnay is minerally and floral with great acidity, and a trace of nuts and spice. 

   Maranges MAHR-ohnjhze (Pinot Noir and Chardonnay) This is where a total shift takes place and the Côte de Beaune terroir changes. In Maranges, the hills face south and southwest and the slopes become gentler, soils break down and become more of a patchwork. Gentler slopes, more heat and heavy clay lead to dark, rich wines (they were used as vins de médecin, to beef up the wines of the Côte de Nuits in bad years, so they never focused much on their own quality). Maranges is located in a different administrative department, Saône-et-Loire, where the Côte Chalonnaise lies. It's made up of three villages of Cheilly-lès-Maranges, Dezize lès-Maranges and Sampigny-lès-Maranges The Pinot Noir is fuller and darker with red preserves, black cherry, earth, licorice, pepper, and less nuance. The wines have smooth tannin, medium acidity and are similar to those of the Côte Chalonnaise. The Chardonnay is floral with minerals and honey, it is an easy drinking wine.   We hope you enjoyed the two part series on the Côte de Beaune. Lots to learn and this is just the start.     Photo Credit: BIVB  _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Montrachet owner Shannon Kellam says it's an honour to win!See omnystudio.com/listener for privacy information.

Au cœur de la Bourgogne, sur les flancs de la côte de Beaune, un parasite venu d'Amérique décime les vignes des plus grands crus. Mais alors que le fléau disparaît, on entend parler d'un mystérieux chevalier bâtard… Qui est-il ? D'où vient-il ? En tout cas, sa présence semble être une bénédiction…Un podcast des autoroutes APRR Voix : Denis Podalydès de la Comédie française et Juliette Roudet Conception, production et communication : Spintank Auteurs : Martin Quenehen et Aram Kebabdjian Réalisation : Anna Buy Musique originale : Germain Calsou et Charles Dollé Enregistrement et mixage : Studios FA - Entreprise Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

It's our First Anniversary show, and who better to join us than Chase K. Chase- aka "@horology411"- has been a fixture in the Los Angeles watch scene (and the local watch industry, tbh) for years. In addition to being an avid collector, Chase maintains an eponymous website where he sells pre-owned pieces. He was also a pioneer in the watch podcast world, as cohost of the "On Time Podcast" back in the mid Twenty-Teens. In this episode, we discuss one of Chase's passions, namely, precious metals in watches. We chat about gold, obviously... but also silver, platinum, bronze and other non-traditional materials and metals. We cover all of this while downing a bottle of excellent white Burgundy! This episode is a long one, recorded live at Casa Del Tiempo Y Tequila. There's a bit of, uh... "atmosphere" in this one, but it just adds character! Thanks for listening.

Det er en del misforståelser ute og går når det gjelder Montrachet. I dag tar vi deg gjennom alt du må vite – og tipser om de beste kjøpene og produsentene.Vin i dagens episode: https://www.dn.no/smak/vin/dom-berthelemot-chassagne-montrachet-1er-cru-abbaye-de-morgeot/4-1-128136https://www.dn.no/smak/vin/pillot-chassagne-montrachet-1er-cru-morgeot/4-1-126317https://www.dn.no/smak/vin/de-montille-bourgogne-le-clos-du-chateau/4-1-128375https://www.dn.no/smak/vin/roche-de-bellene-bellenos-cuvee-blanc/4-1-127913https://www.dn.no/smak/vin/bourgogne-chardonnay/4-1-127914De beste produsentene i Montrachet/Puligny/Chassagne: Domaine LeflaiveCoche-Dury Arnault Ente Comtes LafonMarc Morey Domaine de la Romanée-Conti Etienne Sauzet BouchardMatrot Vincent Girardin Fichet De Montille Pascal Clement See acast.com/privacy for privacy and opt-out information.

Born and raised in Manhattan, Drew started down his road to restauranteur as a young man in the 1960s. He went on to earn a degree from the School of Hotel Management at Ivy league, Cornell University while working on cruise ships. By 1985 he had opened his first restaurant, Montrachet, which earned three stars from the NYTimes and a coveted Michelin star, keeping its rating for decades. Drew formed his first of many celebrity partnerships in 1990 when he opened Tribeca Grill in 1990 with Robert DeNiro. The now NY landmark restaurant attracted an all star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov. Making 1994 a defining year in Nieporent's decades long success story, he once again partnered with Robert DeNiro and renowned sushi chef, Nobu Matsuhisa, to open Nobu NYC, Next Door Nobu, and Nobu Fifty-Seven - all of which earned a three star rating from the NYTimes. And of course, Myriad's excellence in wine service is widely acknowledged and its only restaurant group to earn three coveted Grand Awards from Wine Spectator Magazine. In 2005, Myriad opened Crush Wine & Spirits, which was named the best new wine shop by Food & Wine Magazine. ​​MJ and Drew discuss Drew's early years and how going out to dinner frequently in NYC with his father, a lawyer for the NYC State Liquor License Department, as a kid helped hone his eventual career path. Drew shares some of what it takes to have so many successful restaurants still open and thriving globally. This episode is packed with tales from a life lived truly without parallel. A huge thank you to Drew Nieporent! Follow him on IG at @drewnieporentCheck out Myriad restaurant group at https://www.myriadrestaurantgroup.com/ This episode's in studio wine:AlbarinoCorsica2018______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor: Paso Robles Wine Country. Paso Robles is a region with so many diverse microclimates that allows for a stunning array of grapes to thrive in. It's made up of over 200 family owned wineries, making a beautiful variety of wines.Learn more at https://pasowine.com/Tune in to their podcast Where the Wine Takes You - which explores the people, places and wines of Paso Robles Wine Country! https://pasowine.com/where-wine-takes-you/ Shout to our sponsor: 56 Degree Wines. Are you looking for extraordinary new wines that have been tasted and approved by professionals with over 40 years combined experience? Then you have to check out 56degreewine.com. Joe Bembry and his grand crew at the shop do all the heavy lifting for you by vetting every wine on their shelves. https://www.56degreewine.com/Use the code “MJ” when you check out to save 15% off your first order. Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

From my mother's home made to sitting in a posh restaurant, I discuss how wine has touched my life in various ways.

First, thanks to listener and Patron Rafael C. for the podcast topic this week! It is the 45th Anniversary of the Judgment of Paris: a tasting of California and French wines, organized but the late Steve Spurrier, that opened the door for wines from the US and all over the New World to be recognized for their excellence. We should raise a glass to him, his partner Patricia Gallagher, and to journalist and author George Taber, all of whom made this event so very significant.  Here's a quick recap, all of which we cover in the podcast... In 1976, an English wine shop owner, Steven Spurrier, and the director of his adjacent wine school, Patricia Gallagher, wanted to introduce members of the French culinary elite to the wines of California. The goal was to show them the new developments happening across the world in wine (and to get publicity for Cave de la Madeleine and the Academie du Vin -- genius marketing!).   Photo: Berry Bros & Rudd Wine Blog In preparation, Spurrier and Gallagher researched, tasted, and carefully selected 6 boutique California Chardonnays and 6 boutique Cabernet Sauvignon-based wines. They brought these wines to France and on May 24, 1976 conducted a three-hour tasting that (unbeknownst to them) would change the wine world forever.   Nine French judges sat at the Intercontinental Hotel in Paris and sipped 6 California Chardonnays with a group of four high end white Burgundies (100% Chardonnay). They followed that up with 6 California Cabernet Sauvignons and four of the best Bordeaux from the Left Bank. The results were as follows:   Chardonnays 1973 Chateau Montelena, Napa Valley (family owned) 1973 Roulot Meursault Charmes, Premier Cru, Bourgogne 1974 Chalone Vineyards, Santa Cruz Mountains (owned by Diageo) 1973 Spring Mountain Vineyard, Napa Valley (owned by an investment company) 1973 Joseph Drouhin Beaune “Clos des Mouches,” Premier Cru Bourgogne 1972 Freemark Abbey, Napa Valley (owned by Jackson Family Wines/Kendall-Jackson) 1973 Ramonet-Prudhon, Bâtard-Montrachet, Grand Cru, Bourgogne 1972 Domaine Leflaive, Puligny- Montrachet, “Les Pucelles”, Premier Cru, Bourgogne 1972 Veedercrest Vineyards, Napa Valley (shut down for 20 years, resurrected in 2005 under a sole proprietor) 1972 David Bruce Winery, Santa Cruz Mountains (family owned) Photo: National Museum of American History -- Smithsonian  The Cabernets/Bordeaux 1973 Stag’s Leap Wine Cellars, Napa Valley (owned by Chateau Ste. Michelle/Antinori) 1970 Château Mouton-Rothschild, Pauillac, Bordeaux 1970 Château Haut-Brion, Graves, Bordeaux 1970 Château Montrose, St-Éstephe, Bordeaux 1971 Ridge Vineyards, Monte Bello, Santa Cruz Mountains (owned since 1987 by a Japanese pharmaceutical company) 1971 Château-Leoville-Las-Cases, St. Julien, Bordeaux 1971 Mayacamas Vineyards, Napa Valley (family owned) 1972 Clos du Val, Napa Valley (family owned) 1970 Heitz Cellars, Martha’s Vineyard, Napa Valley (investor owned) 1969 Freemark Abbey, Napa Valley (owned by Jackson Family Wines/Kendall-Jackson)   Shocking and unexpected though they were, the results helped land California a seat at the table in the world of serious wine and paved the way for other regions to show that they were also capable of making excellent wines. Photo: Bella Spurrier The contest was not without objection. According to George Taber’s book (FYI -this is an affiliate link and I may earn a small commission from your purchase) the major ones were: The 20-point system was too limiting (but 20 points was standard at the time, I think any scale would have been criticized) For each category there were only four French wines to six California wines, so the odds were statistically in California’s favor (this is a very valid argument but the purpose of the tasting was for fun and learning, so we can’t really fault Spurrier for not knowing!) Spurrier didn’t choose the best French vintages (Spurrier picked French wines he thought would win, this was the best available) The French wines were too young (the tasting has been replicated and the California wines have aged better than the French wines!) Blind tastings suck – (this is very true but there was no "gotcha" here. It was just done to remove judgment, not to make people guess what wine was what Chateau!)   My additional objections: It is quite unfair to judge French wine without food. A small roll for palate cleansing isn’t enough. With a meal, the French wines would have been different. Food must be at the table for a fair judgement. The order of the wines in a tasting matters. Of course a lighter style wine tried after a heavier one will seem washed out. I don’t know what the case was here, but the “out of the hat” system was probably not the best order for the wines. We do need to realize that 1976 was a very difficult time for France. It was still rebuilding after the trauma of two World Wars in very quick succession and it took years to garner investment and get the wineries functioning and modernized. This was likely in the period of transition and that means the wines, made by traditional methods may have tasted less “clean” in comparison to the wines of California, which benefitted from cutting edge technology and scientific know-how, which was part of the culture of the reborn wine culture there.   That said, we all must raise a glass to Steve Spurrier, Patricia Gallagher, and George Taber for holding/covering this event, which improved and globalized wine for the modern times! Book cover from Amazon.com I highly recommend George Taber’s book "Judgment of Paris"  It’s a great read!   PS-- As we discussed in the show, check out my friend Tanisha Townsend's podcast, "Wine School Dropout" and her site Girl Meets Glass! ________________________________________________ Thanks to our sponsors: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople      Wine Access   Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps.  

We continue to ponder staffing in a great discussion with veteran Brisbane chef and restaurateur Shannon Kellam. Shannon and his wife Clare own French restaurant Montrachet as well as Lumiere Culinary Studio and The Kneadery bakeries. Though he has old-school values, Shannon has needed to innovate, creating a production kitchen to manage his chefs' hours and maintain his high standards. He offers short and longer-term solutions for the staffing crisis.https://www.montrachet.com.auhttps://www.lumierebrisbane.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

In this show we take another look at the regal Chardonnay grape and talk about how it has changed over the years. This is a refresh of a previous show done years ago, so we cover everything we do in a normal grape mini-series. Once you get to know Chardonnay, you realize what a chameleon it really is and how important it is to understand place and producer to get the styles that you like. Here are some brief show notes (with special focus on writing out regions that you may not have caught while listening)!   Chardonnay originated in Burgundy, and is a cross of Pinot Noir and Gouais Blanc. In the vineyard it is early budding and ripening, so frost can be an issue, however it grows very well on a multitude of soils and growers the world around love it for how it takes to most sites. Powdery mildew, coulure (shatter), and rot can cause a headache in the vineyard but with more than 28 clones to choose from, growers can pick what is best for their site.   The variety does different things in different climates – it has lower alcohol and higher acidities with mineral and citrus aromas and flavors in cool climates and is tropical, fruity, and full bodied with low acidity in warmer climates. Soils make a difference too – well drained soils are best. Limestone is generally considered the best type for Chardonnay with bits of clay and marl to give the wines dimension, but there are lots of different soils that yield beautiful wines from Chardonnay. Drainage and low yields make a world of difference with this grape too. Chardonnay is a non-aromatic, generally neutral grape that can take on flavors from the vineyard or be a blank canvas on which winemakers show their skills. The grape can and does express terroir, as we see in places like Burgundy, its homeland, but often it is subjected to full malo-lactic fermentation (yielding buttered popcorn notes), oak aging in a high proportion of new, heavily toasted barrels (vanilla, caramel, butterscotch, smoke/char), and battonnage (stirring of the dead yeast cells or lees, to create bready, toasty, yeasty notes in the wine).   Chardonnay is ideal for sparkling wine. In cool climates it is floral with low acidity and brings a lightness and elegance to sparkling wines. Champagne, with its long aging on the lees (sur lie, dead yeast cells – basic Champagne is aged this way for at least 12 months, vintage Champagne 30 months and the Tete de Cuvee, the best Champagnes, even longer), has shown us the changes that can occur with this contact over time –amino acids, peptides, proteins, and fatty acids for to add aromas and flavors like hazelnuts and honey.     Old World Burgundy Chablis: Steely, minerally wines that are a great expression of the grape. Affordable Grand Cru Côte de Beaune: The most age worthy and famed Chardonnay in the world. Grand cru vineyards that straddle the towns of Puligny-Montrachet and Chassagne-Montrachet: Le Montrachet, Chevalier-Montrachet, Bâtard-Montrachet, Criots-Bâtard-Montrachet, Bienvenues-Bâtard-Montrachet Corton-Charlemagne Côte Chalonnaise Mâconnais: Pouilly-Fuisse is good and improving Champagne: Blanc de Blancs is pure Chardonnay   Other France: Loire: Used in Crémant and the white blends of Saumur, Anjoy, Touraine Jura (as we call it, Bizarro Burgundy) Languedoc-Roussillon: most Chardonnay is bulk and is bottled under Vins de Pays d'Oc Limoux: Does sparkling Crémant de Limoux, barrel-fermented still wine. Italy Often mixed in with Pinot Bianco in the northeast areas -- Alto Adige, Friuli-Venezia-Giulia Franciacorta: Used in this fine sparkling wine of Lombardy Piedmont: Excellent Chardonnay when it’s not too oaky   Other Old World Spots Spain: Used in Cava as a small proportion of the blend, used in some other white blends Austria and Switzerland Eastern Europe: Hungary, Bulgaria, Slovenia, Croatia Israel England: Excellent in sparkling, more varietal wine being made _________________________________________  New World United States California: Most important variety Napa: Carneros, Russian River Sonoma: Sonoma Coast, Petaluma Gap, Russian River Central Coast: Santa Barbara (my favorite region), Santa Lucia Highlands, Mendocino: Anderson Valley Central Valley: BULK Washington State: Lots of fruit, maybe less MLF Oregon: The one to watch in the U.S. NY State: Finger Lakes and Long Island Virginia: Linden, Pollak make especially good versions   Canada: Niagara, BC   Australia New South Wales: Hunter Valley – tropical, fruity, buttery, opulent Victoria: Yarra, Mornington Peninsula, Macedon Ranges – lighter, more acidic wine with good terroir expression South Australia: Eden Valley, Adelaide Hills, nice, still oaky sometimes Margaret River: Can be complex, fruity, good acidity Tasmania: Delicate to complex, good acidity, used in sparkling   New Zealand: Ripeness with Acidity, nice herbal character often, excellent from Hawkes Bay where the styles are fatter, to Martinborough, and to Canterbury where the acidity is pronounced.   Chile Casablanca Valley: Ripeness with acidity, not much oak or malolactic fermentation Leyda, San Antonio: Similar to Casablanca Other cool regions: Limarí, Bío Bío and Itata Valleys   Argentina Very much like California Chardonnay. Promising in cooler, higher vineyards - Tupungato.    South Africa – hot, except in Walker Bay Walker Bay, Elgin: Soft with mineral and nut notes Stellenbosch, Franschhoek, Paarl: Fuller, can have a lot of oak    Aging Top Chardonnays can age and need the age: 30 years is not unheard of from great producers of Grands Crus. With Premiers Crus – more like 20 years is appropriate. Village – within 8-10 yrs. New World wines generally age for less time, but the length of aging depends on the producer and the area   Flavor: We discuss the difference between primary and secondary flavors and how knowing the difference can help point you to styles you prefer: Primary flavors from the grape: Cooler sites: lemon, chalk, minerals, flint, green apple, citrus, pears, grapefruit (higher acidities, lower alcohols, lighter bodied) Warmer sites: baked apple, pineapple, guava, melon (also fuller bodied, lower acidity, higher alcohol) Secondary flavors from winemaking: Oak notes: Smoke, toast, spice, coconut, vanilla, cinnamon, butterscotch, caramel Malolactic fermentation: buttered popcorn, clotted cream Sur lie aging: toast, nuttiness, yeasty notes Serving temperature effects the flavor. I prefer it a little cooler than is often recommended: 48˚-50˚/9˚-10˚C is what I prefer, although many recommend 55˚F/12.8˚C   ___________________________________________________________ Thanks to our sponsors: Wine Access      Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed! Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople

11 Feb 2021: Are you a Puligny person or a Meursault fan? Hang on, what about Chassagne? The appellation is sometimes criticised because there is too much red wine territory which has been set to producing chardonnay, but the best parts of the village can make magical wines. I have chosen six of the finest producers of the village covering terroirs that compete with the best. Will vineyard or vigneron win out?Wine Samples:2017 Chassagne 1er Cru Boudriotte Domaine Ramonet2017 Chassagne 1er Cru Morgeot Domaine Bernard Moreau2017 Chassagne 1er Cru Vide-Bourses Thomas Morey2017 Chassagne 1er Cru Caillerets Pierre-Yves Colin Morey2018 Chassagne 1er Cru Grande Montagne Domaine Lamy-Caillat2018 Chassagne 1er Cru Romanée Domaine Paul PillotWatch the replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy@insideburgundy #67fromhome #67pallmall #JMIBLive #JasperMorris #insideburgundy

30 July 2020: I lead us through each of the different Montrachet grands crus, each with its own character as decided by its place on the slope and what is going on below the ground.We delve into the detail of vintage and vigneron distinctions to complete this overview of White Burgundy’s finest hillside. The session is rounded out by a taste of one of the great vintages of Bonneau du Martray’s Corton-Charlemagne, a vintage which was not shown during the zoom dedicated to the domaine.Wine Samples:2005 Domaine Bonneau du Martray, Corton-Charlemagne2015 Domaine Fontaine-Gagnard, Criots-Bâtard-Montrachet2015 Domaine de la Vougeraie, Bienvenues-Bâtard-Montrachet2014 Batard Montrachet Jean-Marc Boillot2015 Domaine Philippe Colin, Chevalier-Montrachet2015 Domaine Joseph Drouhin, Montrachet, Marquis de LaguicheThis initiative was set up by the wonderful 67 Pall Mall Club.Watch the video replay here.Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @insideburgundy@insideburgundy #67fromhome #67pallmall #JMIBLive #JasperMorris #insideburgundy

Since the early days of America’s great restaurants it has been the restaurateur – the person with the extended hand, warm smile, great stories, nurturing hospitality and firm handle on how to control the fragile finances of operations that defined an industry so essential to American lifestyle.  The need to gather, break bread, enjoy wonderful meals with family and friends, and feel that special touch of sincere welcome is core to a quality life. Those restaurateurs may share the limelight with well-known chefs, but make no mistake - they are the reason why a restaurant may flourish. One of the most prominent restaurateurs in America is Drew Nieporent – the founder and inspiration behind the Myriad Restaurant Group that has opened nearly 40 restaurants around the world over the past 30 years.  Drew, a graduate of the Cornell Hotel School, is responsible for restaurants that we are all familiar with:  Tribeca Bar and Grill, Montrachet, Batard, Corton, and of course: Nobu.  All of his restaurants are award winning, reflecting the level of excellence that he expects – the New York Times and Michelin Guide agree. Join us for a chat with Drew Nieporent on CAFÉ Talks podcast.  Listen in as he shares his thoughts about the current state of the restaurant industry, the challenges ahead, the role of the restaurateur, and what culinary graduates need in their bag of tricks to find success in their chosen career.

Bernard’s is the recipient of the 2010 James Beard Foundation's Outstanding Wine Service Award for Restaurant Jean-Georges. His wine knowledge and palate are the result of years of study and work in New York’s top restaurants including Lespinaase, Le Cirque2000 and Montrachet. Sun also made wine in Napa, Bergerac and the Willamette Valley under his III Somms label. He has been quoted and featured in publications such as The New York Times, The Wall Street Journal, Wine Spectator, Wine & Spirits, Beverage Media, GQ and Food & Wine.

In this episode of 1337 Wine TV, Mark review the 2014 Louis Jadot Chassagne-Montrachet 1er Cru Morgeot Clos de la Chapelle Domaine du Duc de Magenta. This is a white Burgundy he got from his time at The Plaza Club. I said that Magenta is a 1er Cru, when in fact it is Morgeot.Links for the show:Maison Louis JadotRésonance Wines   Like this content? Help me defray the costs of producing 1337 Wine TV:PayPal - One time donation. Send any amount that you’d like - Click here to DonateAmazon Affiliate Links for the Equipment I use:Cameras, Accessories & Equipment:Ulanzi U Rig Pro Video Rig for iPhoneDJI Osmo PocketPYGTECH OSMO Pocket Phone HolderOSMO Pocket Extension RodPolarPro Cinema Series Filter 3-PackAudio Recorders:Zoom H6Zoom H1Lights:Neewer Dimmable 176 LED PanelNEEWER 160 LED CN-160Tripods:Eocean 54'' Extendable Selfie Stick Stand59" Selfie Stick with TripodDrone:Parrot AnafiFreewell Budget Kit E-Series ND Filters

In 1977 Drew Niepornt graduated from Cornell University with a degree from the School of Hotel Management and set out on a career in hospitality that has only been matched by few. Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. Over the following 33 years, he would go on to form the Myriad Restaurant Group and has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York. Show Notes Success Quote Mantra "Serve it hot or serve it cold." In this episode with Drew Nieporent we will discuss: The importance of precision Attention to detail The restaurant scene in NYC in the 60's Why choose hospitality over cooking Fake it 'til you make it Serving food on a cruise ship Respecting your staff Profit sharing Controlling anger as the manager Thew importance of working together FOH and BOH Doubting yourself Maintaining culture when a head chef leaves Confidence Celebrity investors The importance of hands-on ownership The difference between chefs and restauranteurs Caution The fear of losing money Strike while the iron is hot Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.  CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.     Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Consistency What is your biggest weakness? Don't trust people What's one question you ask or thing you look for during an interview? Business economics What's a current challenge? How are you dealing with it? Someone as clever as myself Share one code of conduct or behavior you teach your team. Keep your hands to yourself What is one uncommon standard of service you teach your staff? Nothing scripted What's one book we must read to become a better person or restaurant owner? Between the World and Me by Ta-Nehisi Coates GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? Share the wealth What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Vero Water If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Kindness and fairness Serve the best food and attract the best talent Don't believe your own hype Contact info: Tribeca Grill 375 Greenwich St. New York, NY 10012 Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Drew Nieporent for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

On today's episode of All in the Industry®, host Shari Bayer's guest is Claudia Fleming, the Proprietor & Pastry Chef at The North Fork Table & Inn in Southold, Long Island, NY. When Claudia was named Outstanding Pastry Chef by the James Beard Foundation in 2000, it was a well-earned recognition of the new chic, sophisticated, unfussy and casually graceful style she introduced - and continues - in her classically inspired, seasonal desserts and pastries.Claudia’s craft and approach to ingredients reflects the time she spent working in restaurants in New York (Jams, Union Square Cafe, Montrachet, TriBeCa Grill, and Gramercy Tavern) and in Paris (Fauchon). In 2005, Claudia along with her late husband, chef Gerry Hayden, left Manhattan to open The North Fork Table & Inn, in Long Island’s farm-filled wine country, living and working close to food producers. They set out to serve extraordinary food in a simply adorned, formal room, to create a dining experience like that found in the European countryside; and they succeeded. Claudia's exquisite book, The Last Course: Desserts from Gramercy Tavern, (Random House 2001), is prized by cooks and collectors alike. Her recipes have also been featured in numerous national publications, and she has served as a judge on TV's Chopped and Top Chef: Just Desserts Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chef Cedric Vongerichten's Wayan in NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo courtesy of Claudia Fleming. All in the Industry is powered by Simplecast.

Pierre Morey works with his family at Domaine Pierre Morey and Maison Morey-Blanc, both based in the Burgundy village of Meursault, in France. Pierre grew up farming some of the most renowned vineyards of Meursault, as his family worked as sharecroppers for the Lafon family. He discusses his experience working in and vinifying the fruit of vineyards like Le Montrachet, Meursault-Perrieres, Meursault-Genevrieres, and Meursault-Charmes. He also delves into his transition to Regisseur at Domaine Leflaive, which some have called the greatest white Burgundy domaine, and where he worked for two decades. Pierre describes a life in the vines and in the cellar, sharing many details of his work. He also opens up about the loss that he experienced in his own family, and how that affected his professional life. Those wanting details about famous Côte de Beaune crus and about the vinification of white Burgundy will find both in this interview, which also address the changes in farming that Pierre Morey witnessed during the course of his career. This episode is sponsored by: Vknow Wine App NY Drinks NY Grand Tasting in Manhattan Sonoma Executive MBA in Wine Business at Sonoma State University

On today's episode of All in the Industry®, host Shari Bayer is joined by JD Hilburn, private chef for real estate tycoon Aby Rosen, the co-founder of RFR Holding, which owns over 71 properties around the world. JD graduated from the French Culinary Institute (FCI) in 2003 and interned at Montrachet. He eventually landed in the kitchen at David Bouley’s Danube in NYC, working his way up to Executive Chef within a year. The restaurant received two Michelin stars while he was there. JD met Aby Rosen in 2005 and has been cooking for him in Manhattan, Southampton, St. Barths and most recently Old Westbury. JD is currently in the process of starting up a test kitchen, experimental dinner party space, fermentation lab, and snack factory. Today's show also features Shari's PR tip, Speed Round, Industry News discussion; and Solo Dining experience at the new Four Seasons Restaurant in NYC. Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry. *All in the Industry* is powered by [Simplecast][1]

On today's episode of All in the Industry, host Shari Bayer is joined by Drew Nieporent, one of America's most respected and celebrated restaurateurs. Drew is the founder and inspiration behind the Myriad Restaurant Group, which includes Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world. Drew’s restaurants have earned numerous accolades, from his first restaurant, the groundbreaking Montrachet (1985), which earned three stars from The New York Times and kept that rating for 21 years, and to Bâtard, which also earned three stars from The New York Times, as well as New York Magazine, plus, a Michelin star, and James Beard award for “Best New Restaurant” in 2015. Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York's landmark restaurants. In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Today's show also features a PR tip, Speed Round game, Industry News, and Shari's Solo Dining experience at NYC's classic French bistro Raoul's located in Soho. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast

Dominique Lafon is the Managing Director of Domaine des Comtes Lafon, with cellars in the Burgundy village of Meursault. Dominique also founded the Mâcon winery Les Héritiers du Comte Lafon, and the Burgundy négociant label Dominique Lafon. He consults in Oregon at Lingua Franca Wines. Dominique discusses his firsthand meetings with some of the greats of Burgundy of a previous generation, people like Henri Jayer, Pierre Ramonet, Gérard Potel, and Hubert de Montille. He also assesses the contribution of his own generation in Burgundy, and talks about the importance of his stint working for Becky Wasserman. Dominique relates the qualities of the Meursault, Beaune, and Volnay crus he vinifies, and gives his observations about the Montrachet vineyard. He gives his opinion on the merits of various cellar techniques, and talks about what is important to him in his own winery and vineyard work in the Côte de Beaune, the Mâcon, and in Oregon.

You know I'm a sucker for history, and this was a fascinating one to research. Through Thomas Jefferson's detailed records, we're able to learn so much about wine during the late 1700s and early 1800s in France, Spain, and northern Italy. Turns out, as much as we think things have changed, much of it has stayed the same. We need to thank the folks at Monticello in Virginia for making such awesome records available! Here are some notes:   Pre-Revolution wine was made up of Madeira, light red Claret, Sherry, and Port. The British dictated tastes and discouraged trade in French wine so Portugal and Spain dominated   Jefferson began his love of wine while at William & Mary College in Williamsburg, Virginia and developed more of an interest when he interacted with German prisoners during and after the Revolution   in 1784, Jefferson was newly widowed and moved to France to serve as an ambassador alongside John Adams and Benjamin Franklin.    Adams loved Bordeaux and helped school Jefferson in wine, but Jefferson took his passion further, combining "public service with private gratification" on a number of long trips through Burgundy, Rhône, Piedmont, Loire, and Bordeaux. He toured Rheingau, Mosel, and Champagne later on. Burgundy was his passion.   Jefferson didn't want to leave Paris in 1789 but left and became Washington's Secretary of State, and he never returned to the continent. He became an advocate for French and Italian wines in America.    While  president, he drank sherry Hermitage blanc, what appears to be Bandol, and a Roussillon wine that seems like a modern day vin doux natural and racked up personal wine debts that would be several million dollars in today's world.   Throughout his life, Jefferson kept immaculate records of his drinking, coming up with a tasting lexicon and a method for getting people more interested in trying these fine wines. We know that the best wines of the world remain so -- terroir is terroir -- and that the more things have changed, the more they have stayed the same in many regards. No amount of technology can make a better wine than a Montrachet from Burgundy or a first growth from Bordeaux.    Hope you enjoy this bit of international wine history! Thanks to Monticello, Jane Anson and John Hallman's Thomas Jefferson On Wine for so much great info on which to draw! 

Aubert de Villaine is the director of the Domaine de la Romanée-Conti, in Burgundy. Also in this episode, Erin Scala recounts the adventures of the Prince de Conti.

Daniel Johnnes is the Wine Director for Daniel Boulud’s Dinex Group, including Restaurant Daniel, DB Bistro, DBGB, Cafe Boulud and Bar Boulud. He joined chef Boulud after spending 20 years as the Wine Director for Montrachet and the Myriad restaurant group. He is also an author, an importer, and the organizer of the Burgundy celebration, La Paulée de New York. Tune in to this week’s episode of “In the Drink” and get inside perspective from Daniel, as he joins host Joe Campanale for a conversation on wine, service and communication. Find out what it takes to really know wine from a guy who lives it day in and day out. This program was sponsored by Ambur Point of Sale App. “The combination of food hospitality and warmth is everything i strive for in a dining experience and a working experience.” [06:00] “The wine experience should be about getting together without pretention and just sharing.” [22:00] –Daniel Johnnes, Wine Director for Daniel Boulud’s Dinex Group on “In the Drink”