Podcasts about outstanding wine

The BanterThe Guys read about a food group that works as a de-stresser. The ConversationThe Restaurant Guys have Ron Cooper on to talk about his Del Maguey Single Village Mezcal. Dive into the agave weeds listening to the centuries-old traditions and processes including one involving distilling with a suspended chicken breast. The Inside TrackThe Guys are familiar with Ron's high-quality products that he sources from mezcal experts out in the villages of Oaxaca. He describes traveling away from urban areas to get the truest expressions of the spirit.“I realized very fast that kilometer by kilometer, the closer a good Mezcal got to the city, the more adulterated and watered down it became.  So I made it my mission to make it available to me and my friends in the United States,” Ron Cooper on The Restaurant Guys Podcast 2006BioRon Cooper is an American artist who found a passion for mezcal. In Oaxaca, Ron lived and worked with the locals, and strived to bring Mezcal to the world at large. He founded Del Maguey in the 1990s, bringing Mezcal to the awareness of American consumers as an artisanal or craft ingredient for many creative cocktails. Ron has done dinner pairings with chefs José Andrés, and Mary Sue Milliken appeared on CNN with Anthony Bourdain.In 2016 Cooper was awarded the James Beard Award for “Outstanding Wine, Beer, or Spirits Professional”.InfoDel Maguey Single Village Mezcalhttps://delmaguey.com/Friday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Labor Day is an annual holiday that marks the last vestiges of Summer and the beginning of Fall fun. It's a holiday worthy of a celebration that can include a backyard bash, a trip to the beach or lake, or a great cookout. Fortunately, we have one of the true experts in effortless enjoyment to share some Labor Day inspiration and super secrets for a great long weekend gathering.  On August 27th, Sam Calagione, Founder & Brewer of Dogfish Head, is available to share details on how to reimagine your summer. Sam will share his secrets for a great party and his innovative take on spirits-based, ready-to-drink cocktails that can take any Labor Day celebration to the next level. He will also share some beverage options that capture the essence of summer and are ideal for backyard barbeques, beach outings, or relaxing poolside. SAM'S LABOR DAY CELEBRATION TIPS WILL INCLUDE:     NO FUSS — Ready-to-drink cocktails for Labor Day gathering convenience and effortless enjoymentVARIETY — A medley of drink options catering to every taste & palateVODKA MIX & TROPICAL MIX—Each featuring four ready-to-drink cocktails, offering innovative takes on classic recipes; expertly crafted with real spirits and real fruit juices SIP ON SUMMER - Enjoy the essence of summer all year long with Dogfish Head's Strawberry Honeyberry Vodka Lemonade SPOKESPERSON BACKGROUND: Sam Calagione has authored four books and was named the James Beard Foundation's Outstanding Wine, Spirits, or Beer Professional in 2017. He has been focused on brewing beers with culinary ingredients since 1995 when Dogfish Head first opened as the smallest craft brewery in America. Today, Dogfish is one of the most recognized breweries in the country. Dogfish currently sells beers, spirits and RTD cocktails across the U.S., and in July 2019, Dogfish Head proudly merged with the Boston Beer Company. Become a supporter of this podcast: https://www.spreaker.com/podcast/late-night-health-radio--2804369/support.

Labor Day is an annual holiday that marks the last vestiges of Summer and the beginning of Fall fun. It's a holiday worthy of a celebration that can include a backyard bash, a trip to the beach or lake, or a great cookout. Fortunately, we have one of the true experts in effortless enjoyment to share some Labor Day inspiration and super secrets for a great long weekend gathering.  Sam Calagione, Founder & Brewer of Dogfish Head,shares details on how to reimagine your summer. Sam will share his secrets for a great party and his innovative take on spirits-based, ready-to-drink cocktails that can take any Labor Day celebration to the next level. He will also share some beverage options that capture the essence of summer and are ideal for backyard barbeques, beach outings, or relaxing poolside. SAM'S LABOR DAY CELEBRATION TIPS WILL INCLUDE: NO FUSS — Ready-to-drink cocktails for Labor Day gathering convenience and effortless enjoymentVARIETY — A medley of drink options catering to every taste & palateVODKA MIX & TROPICAL MIX—Each featuring four ready-to-drink cocktails, offering innovative takes on classic recipes; expertly crafted with real spirits and real fruit juices SIP ON SUMMER - Enjoy the essence of summer all year long with Dogfish Head's Strawberry Honeyberry Vodka Lemonade SPOKESPERSON BACKGROUND: Sam Calagione has authored four books and was named the James Beard Foundation's Outstanding Wine, Spirits, or Beer Professional in 2017. He has been focused on brewing beers with culinary ingredients since 1995 when Dogfish Head first opened as the smallest craft brewery in America. Today, Dogfish is one of the most recognized breweries in the country. Dogfish currently sells beers, spirits and RTD cocktails across the U.S., and in July 2019, Dogfish Head proudly merged with the Boston Beer Company. Become a supporter of this podcast: https://www.spreaker.com/podcast/late-night-health-radio--2804369/support.

Mike Switzer interviews Tim Gardner, owner and founder of Lula Drake Wine Parlour in Columbia, S.C., recipient of the 2024 Outstanding Wine and Other Beverages category from James Beard.

Tim Gardner is the owner of Lula Drake Wine Parlour on Main Street in Columbia, SC. The story behind the discovery of the location, coming up with the name Lula Drake, and the journey to becoming nationally recognized by the James Beard Foundation is nothing short of magical. Lula Drake is a 2024 James Beard for Outstanding Wine and Other Beverages Program and a 2023 nominee for Outstanding Hospitality.

This week, I'm delighted to be joined by Diane Flynt, the author of the recently published Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South. This is a story of history, diversity, and the future.For those who say social media is a bad thing, I get it. But occasionally it can provide gems. For example, last week I was scrolling through Facebook when I saw Sean Lilly Wilson, the founder of North Carolina's Fullsteam Brewery post about a new book he was reading: Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South.  I was immediately intrigued and reached out to the author, Diane Flynt, to come on the show.  She and her husband Chuck live in the Virginia Blue Ridge Mountains, where she is an apple grower and cidermaker. She says above all else she is an insatiable learner, which led to the concept and writing of this book. Flynt is a multiple-time James Beard Award finalist for Outstanding Wine, Spirits, or Beer Professional and founded Foggy Ridge Cider in 1997 after leaving her corporate career and produced cider until 2018. There aren't nearly enough books on apples in the world, especially engaging and well thought out ones, but this book stands among the top, in my mind and based on what I've read, for not only the rich history and passion it provides, but also the personal narrative weaved throughout, and the easy to understand approach, which helps put the subject in our hands. Press materials provided in advance give this description: Flynt "shows how southern apples, ranging from northern varieties that found fame on southern soil to hyper-local apples grown by a single family, have a history beyond the region, from Queen Victoria's court to the Oregon Trail. Flynt also tells us the darker side of the story, detailing how apples were entwined with slavery and the theft of Indigenous land. She relates the ways southerners lost their rich apple culture in less than the lifetime of a tree and offers a tentatively hopeful future." This Episode is Sponsored By:ShopifyShopify's already taken the cash register online, helping millions sell billions around the world. But did you know that Shopify can do the same thing at your retail store? Give your point-of-sale system a serious upgrade, with Shopify. Sign up for a one-dollar-per-month trial period at shopify.com/drinkbeer and take your retail business to the next level today.For more Drink Beer, Think Beer check out All About Beer. Host: John Holl Guest: Diane Flynt Sponsors: Shopify, All About Beer Tags: Cider, Apples, History, South, Agriculture, Flavor

Is minerality a taste, a texture, or something else when it comes to wine? Why is Austrian Gruner Veltliner more versatile than Riesling? How do you find a great grower Champagne? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Terry Theise, a much-respected expert on and importer of boutique wines from Germany, Austria, and Champagne. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a personally signed copy of Terry Theise's terrific book, Reading Between the Vines. To qualify, all you have to do is email me at natalie@nataliemaclean.com and tell me that you'd like to win a copy. I'll choose three people randomly from those who contact me. Good luck!   Highlights What do people misunderstand about Riesling? Which questions can you ask retailers to better explore the world of Riesling? What are some of the best and worst Riesling pairings that Terry has had? How can you best pair Riesling with food? Why was it difficult to change people's opinion of Austrian wine? What is it about German and Austrian wines that keeps them from being on top of the wine world? Why does Terry say Sauvignon Blanc can sometimes be described as vulgar? What makes grower Champagnes different? What prompted Terry to write his first book, Reading Between The Wines? Why did Terry want to make the case for What Makes a Wine Worth Drinking in his second book?   Key Takeaways I agree with Terry that minerality is an incredibly useful metaphor to refer to a wine's texture and something more. Riesling is one of the greatest and most fundamental wines when it comes to minerality. I love Terry's description of petrichor, the smell of pent-up, super-charged air just before a thunderstorm. It makes wines smell and taste super vivid. Austrian Gruner Veltliner is more flexible than Riesling when it comes to food pairings. It's such a lovely, undervalued wine worth exploring. Great grower Champagne is also worth seeking out, though far more of a challenge as these producers are so small and scattered throughout the region. I love Terry's phrase that wine is an important glide path into the world of beauty.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Terry Theise Terry Theise is a much-respected expert on and importer of boutique wines from Germany, Austria, and Champagne. He has published two bestselling books—Reading Between the Wines and What Makes a Wine Worth Drinking: In Praise of the Sublime. His articles have appeared in The World of Fine Wine and other magazines. Terry has also won the James Beard Foundation Award for Outstanding Wine and Spirits Professional, Wine & Spirits Man of the Year Award and Food and Wine magazine's Importer of the Year Award.         To learn more, visit https://www.nataliemaclean.com/248.

Are you curious about the soul-searching nature of German Riesling? Why is Riesling the best wine for tasters to train themselves to improve their skills? Why shouldn't you approach a new glass of wine with anticipation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Terry Theise, a much-respected expert on and importer of boutique wines from Germany, Austria, and Champagne. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a personally signed copy of Terry Theise's terrific book, Reading Between the Vines. To qualify, all you have to do is email me at natalie@nataliemaclean.com and tell me that you'd like to win a copy. I'll choose three people randomly from those who contact me. Good luck!   Highlights Why is it important to find a passion outside of your work? What are some of Terry's most memorable moments from his childhood years in India? When did Terry rediscover his passion for beautiful writing? What is the relationship between wine and language? How did Riesling become Terry's North Star? Why is Riesling the best way for an amateur wine taster to train themself? How does Terry differentiate between petrichor and minerality? What does it mean to “arrive at the rim of wine without expectations”? How does the dynamic interaction between taster and wine enhance the experience? Why does Terry say that wine keeps him humble? What kind of mistakes are often made in wine tasting? What are some of the tricks of the trade for guessing how long a wine will last?   Key Takeaways Terry's passion for German Riesling reignites my own: it is both under-valued and sublime He makes some excellent points on why Riesling is the best wine for tasters to train themselves to improve their skills. He makes a wise point that those of us who are passionate about our work need to have other things for which we have an equal passion to maintain balance. I like his mindset when approaching a new glass of wine without anticipation or expectations to allow room for surprise and delight. If only we did that with people, too.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Terry Theise Terry Theise is a much respected expert on and importer of boutique wines from Germany, Austria, and Champagne. He has published two bestselling books—Reading Between the Wines and What Makes a Wine Worth Drinking: In Praise of the Sublime. His articles have appeared in The World of Fine Wine and other magazines. Terry has also won the James Beard Foundation Award for Outstanding Wine and Spirits Professional, Wine & Spirits Man of the Year Award and Food and Wine magazine's Importer of the Year Award.         To learn more, visit https://www.nataliemaclean.com/247.

Join Kelli and Sarah as they talk with longtime friend and wine industry maven Cathy Corison as the three dig deep into the grapes, soil, and vintages that makeup Corison Winery. Cathy is an American Winemaker who specializes in Cabernet Sauvignon, and was nominated for a James Beard Award for Outstanding Wine.  In this episode, Cathy goes in-depth on the flavors she likes to play with in her famous Cabernets, such as her Sunbasket and Kronos Vineyard varietals, and why her love for the flavors around the world draws her to older vine characteristics. Among other things, Cathy also shares how important family is in winemaking, and her excitement in seeing the next generation of winemakers begin to sprout up. This episode is packed full of great tasting notes, stories, and perspectives on some of the best Cabernets in Napa Valley! If you like this episode, be sure to follow Wines That Matter on whatever platform you're listening on. This episode was produced and edited for CurtCo Media by AJ Moseley. Music by Chris Porter. Hosted by Kelli White and Sarah Bray. Chin chin!See omnystudio.com/listener for privacy information.

Foam Brewers Robert Grim enjoys a good lager but he admits that it's still all about the hops in Vermont. Foam is in Burlington, VT where you can swing a hop bine and hit a handful of breweries making great IPAs.  When making your choice of where to visit, you should know that Foam is a James Beard semi-finalist for Outstanding Wine and Other Beverages Program.  How about that? We kick things off discussing underrated beer styles.  Shout out VinePair for inspiring this discussion. We learn about Bob's brewing background and how he came to co-found Foam.  We celebrate the end of Dry January and find out if anyone at Foam gave it a shot and Bob tells us about the Woman of Foam's recent Amber Ale brew. In addition to Foam, Bob's other business include a restaurant (Deep City), farm winery (Natural Hack), and mixed ferm brewery (House of Fermentology) and there's a cannabis beverage company (Taunik), too. We've got to get up and visit Vermont soon.  We're going to drink all the beers.  See omnystudio.com/listener for privacy information.

Julian P. Van Winkle III is the third generation Van Winkle to produce bourbon whiskey in Kentucky. He joined his father, Julian Jr., in 1977. At that time, Old Rip Van Winkle produced only two labels of its wheated bourbon whiskey. They were a 10-year 90 and 107 proof Old Rip Van Winkle. Since then Julian has added 12-year, 15-year, 20-year and 23-year bourbon labels to the Van Winkle selection of premium bourbon whiskeys. He also has added a 13-year premium rye whiskey to the whiskey portfolio. All of these whiskeys have received ratings in the 90s by the Beverage Tasting Institute in Chicago, with the 20-year receiving a 99 rating. Julian operated the company by himself after his father's death in 1981. He was joined by his son Preston in June 2001, the fourth generation of Van Winkles to venture into the whiskey business. In 2002, the Van Winkles entered into a joint venture with Buffalo Trace Distillery in Franklin County, Frankfort, Ky. All of the Van Winkle's whiskey production now takes place at Buffalo Trace Distillery under the same strict guidelines the family has always followed. In January 2009, Julian was honored to be nominated as a Fellow at the Southern Foodways Alliance annual fundraiser at Blackberry Farm in Walland, Tennessee. The following year, Julian was inducted into the Fellowship of Southern Farmers, Artisans and Chefs. This is a tremendous honor as the group members are some of the most talented people around. In 2011, Julian received the coveted James Beard Award for Outstanding Wine and Spirits Professional, becoming the first James Beard winner from Kentucky.

Jordan Salcito has been curious about wine since learning her grandfather made it in his basement and fell head over heels for it since her first harvest in Burgundy in 2006. She began her career in New York as hostess at wd~50 before becoming a prep cook at DANIEL, sommelier and manager at Eleven Madison Park, then eventually Wine & Beverage Director for David Chang's Momofuku restaurants.  After investing over a decade working her way through several facets of the wine and restaurant industries, Jordan founded RAMONA, an organic Italian wine spritz.  She continues to work harvests each year at world-renowned wineries across the globe, from Burgundy and Tuscany to Patagonia and California.Jordan has received widespread recognition for both her wine programs and entrepreneurial pursuits. Her wine program at Momofuku has been named a James Beard Foundation semifinalist multiple times and in 2017, was awarded “Most Original Wine List in the World” from World Of Fine Wine.  Jordan passed her Master Sommelier Blind Tasting exam on her first  try, was named a Wine Enthusiast “40 Under 40” Tastemaker, and was recognized as a 2018 and 2019 James Beard Foundation semi-finalist for "Outstanding Wine, Spirits or Beer Professional," tied to her brand RAMONA. RAMONA received four Double Gold Medals and one Gold Medal in the world-renowned San Francisco International Wine Competition. Salcito has appeared everywhere from the TODAY show to WSJ and has also been featured in The New York Times, Wall Street Journal, Goop, The Cut, Coveteur and Into the Gloss, among others. In Fall 2020, Salcito debuted a new podcast series, “Opening Up with Jordan Salcito.” She lives in New York with her husband and two sons.  https://www.instagram.com/drinkramona/ https://www.drinkramona.com/pages/find-us Follow The Swirl Suite:@SwirlSuitewww.swirlsuite.com SwirlSuite@gmail.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireCheck out this and other podcasts on the ALIVE Podcast Network: https://alivepodcastnetwork.com

Jordan Salcito has been curious about wine since learning her grandfather made it in his basement and fell head over heels for it since her first harvest in Burgundy in 2006. She began her career in New York as hostess at wd~50 before becoming a prep cook at DANIEL, sommelier and manager at Eleven Madison Park, then eventually Wine & Beverage Director for David Chang's Momofuku restaurants.  After investing over a decade working her way through several facets of the wine and restaurant industries, Jordan founded RAMONA, an organic Italian wine spritz.  She continues to work harvests each year at world-renowned wineries across the globe, from Burgundy and Tuscany to Patagonia and California.Jordan has received widespread recognition for both her wine programs and entrepreneurial pursuits. Her wine program at Momofuku has been named a James Beard Foundation semifinalist multiple times and in 2017, was awarded “Most Original Wine List in the World” from World Of Fine Wine.  Jordan passed her Master Sommelier Blind Tasting exam on her first  try, was named a Wine Enthusiast “40 Under 40” Tastemaker, and was recognized as a 2018 and 2019 James Beard Foundation semi-finalist for "Outstanding Wine, Spirits or Beer Professional," tied to her brand RAMONA. RAMONA received four Double Gold Medals and one Gold Medal in the world-renowned San Francisco International Wine Competition. Salcito has appeared everywhere from the TODAY show to WSJ and has also been featured in The New York Times, Wall Street Journal, Goop, The Cut, Coveteur and Into the Gloss, among others. In Fall 2020, Salcito debuted a new podcast series, “Opening Up with Jordan Salcito.” She lives in New York with her husband and two sons.  https://www.instagram.com/drinkramona/ https://www.drinkramona.com/pages/find-us Follow The Swirl Suite:@SwirlSuitewww.swirlsuite.com SwirlSuite@gmail.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireCheck out this and other podcasts on the ALIVE Podcast Network: https://alivepodcastnetwork.com

Jordan Salcito has been curious about wine since learning her grandfather made it in his basement and fell head over heels for it since her first harvest in Burgundy in 2006. She began her career in New York as hostess at wd~50 before becoming a prep cook at DANIEL, sommelier and manager at Eleven Madison Park, then eventually Wine & Beverage Director for David Chang's Momofuku restaurants. After investing over a decade working her way through several facets of the wine and restaurant industries, Jordan founded RAMONA, an organic Italian wine spritz. She continues to work harvests each year at world-renowned wineries across the globe, from Burgundy and Tuscany to Patagonia and California.Jordan has received widespread recognition for both her wine programs and entrepreneurial pursuits. Her wine program at Momofuku has been named a James Beard Foundation semifinalist multiple times and in 2017, was awarded Most Original Wine List in the World from World Of Fine Wine. Jordan passed her Master Sommelier Blind Tasting exam on her first try, was named a Wine Enthusiast 40 Under 40 Tastemaker, and was recognized as a 2018 and 2019 James Beard Foundation semi-finalist for "Outstanding Wine, Spirits or Beer Professional," tied to her brand RAMONA. RAMONA received four Double Gold Medals and one Gold Medal in the world-renowned San Francisco International Wine Competition. Salcito has appeared everywhere from the TODAY show to WSJ and has also been featured in The New York Times, Wall Street Journal, Goop, The Cut, Coveteur and Into the Gloss, among others.In Fall 2020, Salcito debuted a new podcast series, Opening Up with Jordan Salcito. She lives in New York with her husband and two sons. https://www.instagram.com/drinkramona/ https://www.drinkramona.com/pages/find-usFollow The Swirl Suite:@SwirlSuitewww.swirlsuite.comSwirlSuite@gmail.comSarita @VineMeUpTanisha @GirlMeetsGlassLeslie @Vino301Glynis @Vino_NoireCheck out this and other podcasts on the ALIVE Podcast Network: https://alivepodcastnetwork.com

Bobby Stuckey is the Master Sommelier and Co-Owner of Frasca Hospitality Group, a collection of four Colorado restaurants, one of which, Frasca Food and Wine, won the 2019 James Beard Foundation Award for Outstanding Service. Bobby began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management, establishing his position as one of the leaders in the hospitality industry. Bobby has received some of the restaurant and wine industry's highest honors, such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional and Outstanding Wine Service. In 2000, Bobby worked with world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Stuckey lead the acclaimed restaurant's team to earn the James Beard Foundation's Outstanding Wine Service award and San Francisco Magazine recognized him as "Wine Director of the Year.” The French Laundry also received the James Beard Foundation Award for Outstanding Restaurant Service in 2003. Listen today as we chat with Bobby about his journey from a busboy to restaurateur, and how he's advocating for an industry in crisis. 

Jordan Salcito has been curious about wine since learning her grandfather made it in his basement and fell head over heels for it since her first harvest in Burgundy in 2006. She began her career in New York as a hostess at wd~50 before becoming a prep cook at DANIEL, sommelier and manager at Eleven Madison Park, then eventually Wine & Beverage Director for David Chang's Momofuku restaurants. After investing over a decade working her way through several facets of the wine and restaurant industries, Jordan founded RAMONA, an organic Italian wine spritz. She continues to work harvests each year at world-renowned wineries across the globe, from Burgundy and Tuscany to Patagonia and California. Jordan has received widespread recognition for both her wine programs and entrepreneurial pursuits. Her wine program at Momofuku was named a James Beard Foundation semifinalist multiple times and, in 2017, was awarded “Most Original Wine List in the World” from World Of Fine Wine. On her first try, Jordan passed her Master Sommelier Blind Tasting exam, was named a Wine Enthusiast “40 Under 40” Tastemaker. She was recognized as a 2018 and 2019 James Beard Foundation semifinalist for "Outstanding Wine, Spirits or Beer Professional," tied to her brand RAMONA. In 2019, RAMONA received two Double Gold Medals and one Gold Medal in the world-renowned San Francisco International Wine Competition. Salcito has appeared everywhere from the TODAY show to WSJ and has also been featured in The New York Times, Wall Street Journal, Goop, The Cut, Coveteur, and Into the Gloss, among others. In the fall of 2020, Salcito debuted a new podcast series, Opening Up with Jordan Salcito. She lives in New York with her husband and two sons. In this episode… Are you looking to fill the void of organic beverages built with high standards and value? How do you craft an experience that can get the attention of consumers? It starts by crafting a beverage with organic, all-natural ingredients held to the highest agricultural standards. Jordan Salcito is paving the way in the alcohol beverage industry to deliver honest drinks with honest ingredients. Through her marketing technique of connecting the winemaker with the consumer through photographs, she brings to light the invention of canned wine spritz with Italian components. Listen to this episode of the Alexi Cashen Show to hear from Jordan Salcito, the Founder and CEO of Drink RAMONA. Alexi and Jordan discuss Jordan's inspiring story and experience in culinary arts and as a sommelier, the organic and value-built vision behind RAMONA, and the importance of building a culture of kindness and remaining authentic in the wine industry. Stay tuned!

MJ's guest today is Master Sommelier, Award-winning TV host and Author, Andrea Robinson. Andrea is one of only 28 women in the world to hold the title of Master Sommelier. Andrea is the first woman designated as Best Sommelier in the United States by the Sommelier Society of America. She is the author of four top-selling books on wine and food, a 3-time James Beard Award winner and award-winning lifestyle television host. She was named Outstanding Wine & Spirits Professional by the James Beard Foundation in 2002 and was selected by Bon Appetit Magazine as Wine & Spirits Professional of The Year in 2004. Andrea and her husband John are creators of a line of wine stemware called The ONE (™). Andrea has created innovative and award-winning wine and education programs for fine dining restaurants at Starwood Hotels and as a Dean of the International Culinary Center culinary school in New York City (of which she is a chef graduate). Andrea now curates Delta Air Lines' wine program (since 2007) and consults for Norwegian Cruise Line.Growing up in Texas, Southern Indiana, North Dakota and Florida, Andrea's childhood certainly prepared her for her life post college. Her resilience to change and new surroundings, and the desire to try new things, created the Andrea Robinson that you see today. MJ and she discuss her time from Morgan Stanley to harvesting at Chateau Palmer, her formal cooking and wine pairing education at the International Culinary Center, being the first woman beverage director at Windows on the World to bringing Napa Valley to Fine Living Network.The sweetest woman in the world, gives us a window into hers. Settle in with a Riesling, as we did, and enjoy this episode with Mrs. Andrea Robinson.A huge thank you to Andrea Robinson!Follow him on IG @andrearobinsonmsThis episode's in studio wine:2018 Trestle 31 Riesling, Finger Lakes______________________________________________________________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 Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ 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.

Innovative products are not always immediately accepted by customers. This was the case for Allagash Brewing Company owner Rob Tod who explains his journey to success in this episode. After shifting customer tastes, Allagash was hit with another challenge – COVID-19. With seventy percent of their business coming from bars and restaurants, Allagash started to focus on employee wellness while riding out the COVID-19 storm. Rob also explains how supporting local grain farmers improved sustainability. 5:08 – Rob describes the role breweries play in the Maine brand. 8:45 – Rob shares the story of starting Allagash Brewing Company and how they came up with the company and beer names. 11:23 – Rob talks about getting into the beer industry.   16:15 – Rob explains how Allagash has responded to the pandemic with an employee wellness focus. 21:36 – Nancy asks Rob how Allagash's business model has changed as the pandemic eases. 25:31 – Rob runs through the process of becoming a B Corp business.   32:18 – Rob describes Allagash's sustainability practices. 40:34 – Rob explains how public relations plays a role for Allagash. 42:36 – Rob talks about some of the awards the brewery has won. 46:36 – Rob shares where you can buy Allagash's beer. 48:11 – Rob shares some resources that have helped his career.   Quote “I started with the white beer, which is a cloudy beer. It's traditional Belgian yeast. It's spiced. People hadn't seen, tasted or heard of a beer like this at the time… I actually feel like I succeeded in giving people this unique experience, but the downside was for the first 10 years, the beer didn't sell. I used to walk into accounts and pour a sample of it into a glass and the first thing anyone would say is ‘What's wrong with it? Why does it look like this? Why does it taste like this?'” – Rob Tod, owner of Allagash Brewing Company   Links: Otter Creek Brewing Co.: http://ottercreekbrewing.com/ The E-Myth Revisited by Michael E. Gerber: https://www.amazon.com/Myth-Revisited-Small-Businesses-About/dp/0887307280 Let My People Go Surfing by Yvon Chouinard: https://www.amazon.com/Let-People-Surfing-Education-Businessman/dp/0143037838 Sebago Clean Waters: https://www.sebagocleanwaters.org/ Great American Beer Festival: https://www.greatamericanbeerfestival.com/ World Beer Cup: https://www.worldbeercup.org/ The Art Of War by Sun Tzu: https://www.amazon.com/Art-War-Sun-Tzu/dp/1599869772 Good to Great by Jim Collins: https://www.amazon.com/Good-Great-Some-Companies-Others/dp/0066620996   Listen to Lindy Graham's PR Maven® Podcast episode to learn more about WellSpace.   Activate the PR Maven® Flash Briefing on your Alexa Device.  Join the PR Maven® Facebook group page.    About the guest:     After graduating from Middlebury College with a major in Geology, Rob headed west. Following a couple of years in Colorado, he suspected his track would eventually lead him either back to Geology or woodworking. Before heading down one of those paths, he took a detour to Vermont where he washed kegs at Otter Creek Brewery. While at Otter Creek, he happened upon the beers of Belgium. In these inventive and surprising brews, Rob saw an opportunity to give American beer drinkers an experience they'd never had before. He left steady pay and founded Allagash Brewing Company in 1995. The brewery has since grown from a one-man operation into one of the top 50 craft breweries in the United States (by sales volume) and has earned a spot on Maine's Best Places to Work list for seven years running. Rob is the past chair of the Brewers Association trade group and received the James Beard Award for Outstanding Wine, Beer or Spirits Producer in 2019. Looking to connect:           Email: info@allagash.com Website: www.allagash.com

The $15 million dollar Thevenard jetty restoration works have finished just in time for harvest, The Royal Adelaide Wine Show's Outstanding Wine of Provenance has been won by Leo Buring for their Leonay Riesling 2005, 2015 and 2020 vintages and agapanthus demand up in Adelaide Hills due to the bushfires.

Episode SummaryIn 1995, Rob Tod poured a Belgian-style white beer into a pint-sized hole in the US craft beer market and sipped his way to success. As the founder of the award-winning Allagash Brewing Company, Rob proves that if you do what you love you'll never work a day in your life. Sharing his success with his employees and his community has created a company based on values, not profits. Rob and Syd also talk beer, business, B Corps, and more, in this episode of The Sydcast.Syd Finkelstein Syd Finkelstein is the Steven Roth Professor of Management at the Tuck School of Business at Dartmouth College. He holds a Master's degree from the London School of Economics and a Ph.D. from Columbia University. Professor Finkelstein has published 25 books and 90 articles, including the bestsellers Why Smart Executives Fail and Superbosses: How Exceptional Leaders Master the Flow of Talent, which LinkedIn Chairman Reid Hoffman calls the “leadership guide for the Networked Age.” He is also a Fellow of the Academy of Management, a consultant and speaker to leading companies around the world, and a top 25 on the Global Thinkers 50 list of top management gurus. Professor Finkelstein's research and consulting work often relies on in-depth and personal interviews with hundreds of people, an experience that led him to create and host his own podcast, The Sydcast, to uncover and share the stories of all sorts of fascinating people in business, sports, entertainment, politics, academia, and everyday life. Rob TodAfter graduating from Middlebury College with a major in Geology, Rob headed west. Following a couple of years in Colorado, he suspected his track would eventually lead him either back to Geology or woodworking. Before heading down one of those paths, he took a detour to Vermont where he washed kegs at Otter Creek Brewery. While at Otter Creek, he happened upon the beers of Belgium. In these inventive and surprising brews, Rob saw an opportunity to give American beer drinkers an experience they'd never had before. So he left steady pay and founded Allagash Brewing Company in 1995. The brewery has since grown from a one-man operation into one of the Top 50 Craft Breweries in the U.S. (by sales volume) and has earned a spot on Maine's Best Places to Work list for seven years running. Rob is the Past Chair of the Brewers Association trade group and received the James Beard Award for Outstanding Wine, Beer or Spirits Producer in 2019.Insights from this episode:The benefits of finding a career that you truly love and the importance of taking a step back sometimes.Strategies for overcoming challenges in the early days of entrepreneurship including finance and business structure.How to gain customers for your product and differentiate yourself from the competition in a saturated market space.Details on beer-making, the history of Belgian-style beers, and why Rob chose to brew white beers.How to continue to find motivation and purpose for you and your business during not only challenging times but successful ones as well.Strategies Rob has employed during the COVID-19 pandemic for his business, employees, and community. Quotes from the show: “I knew nothing about beer but really from the moment I set foot in the brewery I was just mesmerized with everything that I saw.” – Rob Tod“I really felt like I was discovering a career that I didn't think could exist. That basically combined all the things that I was passionate about.” – Rob Tod“You don't want to fall into the trap of doing something you aren't really going to love.” – Syd Finkelstein“I think it's really important, that when you choose a career, do something you love.” – Rob Tod“You were seen, really, as producing and selling something different than almost everybody else out there.” – Syd FinkelsteinOn choosing to brew Belgian-style beers: “I was looking to give people as unique an experience as possible.” – Rob Tod“Philanthropy is a super important part of our culture and I think that we have an obligation to give back to the community that's been so supportive of us over the years.” – Rob Tod“I am required to not just consider the shareholders when we make decisions but consider the community, the employees, and the environment.” – Rob TodOn Allagash's pandemic plan: “It's a great example really of innovating in the face of giant headwinds.” – Syd Finkelstein“When we do get through this … we will be farther along on a plan that we already had anyway than we would have been in the absence of this COVID crisis.” – Rob Tod“The job of the entrepreneur and the entrepreneurial CEO is to go from doing everything to doing nothing.” – Syd FinkelsteinStay Connected: Syd FinkelsteinWebsite: http://thesydcast.comLinkedIn: Sydney FinkelsteinTwitter: @sydfinkelsteinFacebook: The SydcastInstagram: The Sydcast Rob Tod Website: www.allagash.comInstagram: @allagashbrewingSubscribe to our podcast + download each episode on Stitcher, iTunes, and Spotify.This episode was produced and managed by Podcast Laundry (www.podcastlaundry.com)

The fifth episode of The Food Coma Podcast welcomes the Founding Brewer of Allagash Brewing in Portland, ME, Rob Tod. He has been consistently one of the most prolific brewers in the country since he founded his business in 1995, and he received the 2019 James Beard Award for Outstanding Wine, Beer, and Spirits Producer. Both Rob and I have fond memories of the '90s, especially in regard to Portland, but quite varied experiences.  This is the jumping-off point, and topics range from beer (obviously) to FroYo to my life as a teenager who looked like he was 35. Sometimes I get so damn excited to discuss the 90's that I can barely complete a sentence. Sometimes we drink Allagash White. Sometimes it's hard to believe how much Rob has accomplished thus far in his impressive career.  MANY thanks go to our sponsors:  Tourmaline Spring Water Amethyst Elixir Company   Living Nutz. Head Games Salon for Body & Hair Controlled Chaos Root Wild Kombucha Blyth & Burrows Hot Suppa Sanita Clogs Maine Food for Thought Tours Three of Strong Spirits The Highroller Lobster Co.  If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran of No End Media.

On this episode of All in the Industry®, host Shari Bayer is joined by Jordan Salcito, Founder of RAMONA, Bellus Wines, and Director of Wine Special Projects for David Chang’s Momofuku restaurants. Jordan began her career in New York as hostess at wd~50 before becoming a prep cook at DANIEL, sommelier and manager at Eleven Madison Park, then eventually Wine & Beverage Director for Momofuku. Among her accolades, she is a Master Sommelier Candidate, a Wine Enthusiast “40 Under 40,” and was recognized as a 2018 James Beard Foundation semi-finalist for "Outstanding Wine, Spirits or Beer Professional," tied to her brand RAMONA. Today's show also features Shari's PR tip, Speed Round, Industry News discussion; and Solo Dining experience at Momofuku Noodle Bar at Columbus Circle, NYC. Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry. Thanks for being a part of All in the Industry®. All in the Industry is powered by Simplecast

Terry Theise is an importer of highly curated boutique wines from Germany, Austria, and Champagne. He has played a critical role in exposing this country to the joys of great Riesling, Gruner Veltliner, grower Champagne, and more through his portfolio, Terry Theise Estate Selections. Terry won the James Beard Award recognizing him for "Outstanding Wine and Spirits Professional. Terry is also a prolific author and wine writer penning "Reading Between the Wines" and his brand new book "What Makes a Wine Worth Drinking. In Praise of the Sublime". Terry Theise has been at this for over Thirty years and his views of wine are vastly different than most in the business. The Grape Nation is powered by Simplecast

Todd Thrasher, a DC bartender, distiller and sommelier who has received consistent recognition from the James Beard Foundation as one of the country's “Outstanding Wine & Spirits Professionals.", joins the first episode of Foreign National to talk to hosts Erik Bruner-Yang and Seda Nak about the concept behind Brothers & Sisters, cocktails, identity, hospitality and more.

Todd Thrasher, a DC bartender, distiller and sommelier who has received consistent recognition from the James Beard Foundation as one of the country’s “Outstanding Wine & Spirits Professionals.", joins the first episode of Foreign National to talk to hosts Erik Bruner-Yang and Seda Nak about the concept behind Brothers & Sisters, cocktails, identity, hospitality and more.

Garrett Oliver is the brewmaster of Brooklyn Brewery. A native New Yorker, Oliver has been making beer for over two decades. He is the editor in chief of The Oxford Companion to Beer, and the author of the Brewmaster’s Table. In 2014, Garrett took home the James Beard Award for Outstanding Wine, Spirits, or Beer Professional. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bobby Stuckey's hospitality career as sommelier started in his native Arizona. After getting some experience, he spent the next 8 years perfecting his craft as wine director first at The Little Nell restaurant in Aspen, CO, then at the French laundry. In 2004, after earning his Master Sommelier Diploma, he opened his first restaurant, Frasca Food and Wine in Boulder, CO. In 2008, Stuckey was nominated by the James Beard Foundation as Outstanding Wine and Spirits Professional. In 2010, 2011 and 2012, Frasca Food and Wine was nominated for Outstanding Wine Service, winning the prestigious award in 2013. These are just a few of his accomplishments. In this episode Stuckey really dives into the value of hospitality, how to over come adversity and the power of getting specialist on your team.    

Listen Here: Daniel Johnnes is the Wine Director for Daniel Boulud’s family of restaurants and has received the highest honors awarded to a wine professional, including Outstanding Wine and Spirits Professional of the Year by the James Beard Foundation. In this podcast, Sommelier Daniel Johnnes shares how to easily pair wine and food this holiday season.  Holiday Wine Selection […] The post Podcast: Holiday Wine Selection Demystified appeared first on JenningsWire.

Bobby began his distinguished career working in restaurants in Arizona until he moved to Colorado in 1995 to join the staff of The Little Nell restaurant in Aspen as a sommelier. During his five-year tenure, the restaurant received numerous awards for wine and service, including the Gourmet’s “Best Wine Service” Award, Mobile Travel Guide’s Five Star Hotel and Restaurant Rating, Wine Spectator’s Grand Award, and a nomination from The James Beard Foundation for “Best Wine Service”. In 2000, Bobby joined world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Bobby received The James Beard Foundation’s “Outstanding Wine Service” Award and San Francisco Magazine recognized him as “Wine Director of the Year”. He also met his future business partner, chef de partie Lachlan Mackinnon-Patterson. Before leaving The French Laundry in May 2003, the restaurant received The James Beard Foundation’s award for “Outstanding Restaurant Service”. In their pursuit and vision of opening a neighborhood restaurant reminiscent of the Frascas they had visited in Friuli-Venezia Giulia, Italy, Lachlan and Bobby opened their restaurant, Frasca Food and Wine, in August of 2004 in Boulder, CO. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals. Bobby earned the Master Sommelier Diploma from the Court of Master Sommeliers in 2004. This diploma is considered by many the ultimate professional credential in the wine and spirits services industry. In 2008, Bobby was nominated by the James Beard Foundation for the “Outstanding Wine and Spirits Professional” Award and in 2010, 2011, 2012 and 2013 was nominated again for “Outstanding Wine Service in America”. In May of 2013, was given the award. These prestigious distinctions notwithstanding, Bobby walks the dining room nightly, enthusiastically dispensing advice, recommendations, and sharing his passion for wine with Frasca guests. Tune-in to this week’s program to learn more about how Bobby excels in customer service within his restaurants, and is able to bring the amazing flavors of wines from the Friuli-Venezia Giulia region to life. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The California Honeydrops for today’s music. “Anybody that works at The French Laundry – you take a lot from that experience.” [8:30] “There is no other place for a wine person that is so special, than Friuli-Venezia Giulia.” [28:10] — Bobby Stuckey on In the Drink