Podcast appearances and mentions of patrick cappiello

Mentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine! Leave a review on Spotify or Apple Podcasts! Texas Wine NewsAmy Beth Wright for Wine Enthusiast: The Best Wineries (and More) to Visit in Texas Right NowAri Bendersky: The Case to Drink More American Wine in response to Patrick Cappiello's viral reel from Feb 25 on @patrickwine on InstagramRootstock WineFest 2024: Sparkling Wine! Use Code shelly for 10% off TICKETSToast of Texas by Wine & Food Foundation: Use Code texaswinepod for $20 off TICKETSTEXSOM Results for Texas Wineries LINKMay 4 Texas Wine Auction TicketsMay 20–21 Sage's Vintage Symposium TicketsInterview with Bret Perrenoud of Airis 'Ele VineyardsAiris 'Ele VineyardsGold Star Segovia Wine Bar (Waco) Texas vs. Spain Tasting TICKETS Alycia + Alta Marfa Sip List LINKFarmhouse Vineyards Playlists LINKDemerit Austin Rodeo has no Texas wine. :-( Halter Ranch signage along 290. :-(Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.

Patrick Cappiello is a distinguished winemaker and sommelier with over 30 years of experience in the restaurant industry. He is the owner and winemaker of Monte Rio Cellars, a Food & Wine host for Playboy, and a founding member of Winemakers & Sommeliers for California Wildfire Relief. Cappiello's wine career started in 2001 at TriBeCa Grill, and he has since been associated with four prestigious wine cellars, all recipients of Wine Spectator's "Grand Award." He has received multiple accolades, including "Sommelier of the Year" by Food & Wine Magazine and Eater National. In 2017, he transitioned to winemaking in Sonoma County, launching Monte Rio Cellars in 2018, along with Skull Wines and the Piquette Project. Patrick splits his time between New York City and Sonoma County, and enjoys collecting vinyl records, smashburgers, canned beer, and Mezcal. [EP272] patrickcappiello.com monteriocellars.com Insta / Twitter - @patrickwine

Sparkling wine is trending at the moment and no brand best embodies the trend more than cult California sparkling wine producer Ultramarine. Michael Cruse, the founder of Ultramarine and Cruse Wine Co, explains how he developed a passion for sparkling wine that led to his accidental success. He covers how Ultramarine took off, techniques and production practices that have business implications he took from Champagne, pricing, and his view on sales channels. Detailed Show Notes: UltramarineStarted in 2008, 1st real vintage was 2010Sparkling wine in CA that focuses on coastal single vineyards, high acid, single vintagePrecise production style - not copying Champagne, but taking some techniques and applying them to CAHarvest ~1,000 cases/year, ~500-750 cases make the cut for releaseLimited ability to grow (due to lack of suitable fruit sources), target ~1,200-1,500 case rangeCruse Wine CoStarted in 2013, supposed to be a custom crush facilityInitially not for sparkling wine, an interest in ValdiguieLater realized his passion was in sparkling wine - does pet nats, more experimental, more oxidative stylesFocus on CA as a whole vs. coastal vineyards of Ultramarine~7,000 cases/year (2018 was peak ~8,500 cases)The capital intensity of producing sparklingCruse Tradition takes ~40 months to make which means 3 vintages must be paid for before selling any wine (e.g. - fruit, glass ($2+/bottle), etc…) - this limits growthUltramarine spends 38-48 months en tirage, found this to be its sweet spotSparkling wine equipmentBought own equipment vs. doing custom crush at Rack & Riddle - partially due to using a bottle that they would not takeFollows many Champagne producers - they may use co-op press, but do own elevage and disgorgementUses a gyropalette, which requires some bentonite (riddling aid)Long term relationship with growers is important -> growing sparkling is different than still wine grapesVarietal impact on winemakingChardonnay - less fruit, more minerality - be more reductive to preserve fruitPinot Noir - more fruit, less minerality - be more oxidative to get more mineralityPricingValue spaces (~$20-25/bottle), e.g. - Gloria Ferrer, Roederer Estate, Cruse doesn't have the scale or capital to compete hereDoesn't think he can sell 10,000 cases @ $70/bottleBelieves he can sell 5-10,000 cases @ $45-55/bottleUnclear how Champagne price inflation will impact market opportunity for domestic sparklingUltramarine secondary pricing - goes for 3x release price; believes it's only ~30 bottles/year @ $200/bottle, could not sell entire production at that price pointSales channelsCruse - ⅓ DTC, ⅓ domestic wholesale, ⅓ export (Asia - Japan, Singapore strong)Ultramarine - 90-95% DTC - believes sweet spot is ~80% DTC to get more into restaurantsUltramarine mailing listBig supporters early on propelled the brand (e.g. - the NYC crew of Patrick Cappiello, Levi Dalton, and Pascaline Lepeltier)Instagram helped to fuel growthTook 3 releases (2012 release) to get a waiting listWine Berserkers also helpedCruse launch planNo real plan initially focused on friends & familyHardy Wallace helped get wines in front of distributorsRelationships with certain wine critics helpThe website is unintentionally sparse but does longer allocation emails Get access to library episodes See acast.com/privacy for privacy and opt-out information.

MJ's guest is owner and winemaker of Monte Rio Cellars, Patrick Cappiello. Patrick got his start in restaurants, starting his wine career in 2002 as a Sommelier at Tribeca Grill. As time progressed his roles changed to Wine Director and restaurant owner over the next 15 years. Through connections with countless winemakers and after meeting his current business partner Pax Mahle, the transition to Winemaker was a natural progression for Cappiello. He still serves as Wine Director of Walnut Street Café in Philadelphia. He is Food & Wine host for Playboy and founding member of Winemakers & Sommeliers for California Wildfire Relief.His 30 years of experience in the restaurant industry, and Sommelier career has given him access to four of the world's greatest wine cellars. All have been recipients of Wine Spectator's "Grand Award"; TriBeCa Grill, Veritas, GILT, and Pearl & Ash. Mr. Cappiello was named "Sommelier of the Year 2014" by Food & Wine Magazine, "Wine Person of the Year 2014" by Imbibe Magazine, and "Sommelier of the Year 2015" by Eater National. Once described as the first “punk sommelier” Patrick is still determined to disrupt the wine status quo. MJ and Patrick have a lively discussion on everything from the highly debatable definition of natural wine to Patrick's current devotion to making amazing wine at affordable prices in Lodi, California. The passion runs high and the conversation is deep in this one friends.A huge thank you to Patrick Cappiello!Follow him on IG @patrickwineFollow Monte Rio Cellars on IG @monteriocellars Keep up with all things Monte Rio Cellars and purchase his wines at @ https://www.monteriocellars.com/This episode's in studio wines:MRCSkull “White Wine”2020Monte Rio Cellars Lodi Mission Monte Rio CellarsMendocino2020 Chardonnay ______________________________________________________________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.

First episode in our new office ft Patrick Cappiello and Miguel de Leon. Extremely interesting and holy shit good wine. I'm at Kevin's house rn and I can't do a good bio I'll fix this tomorrow ok? ////list////La roche Blanche, vdf Blanc,  ‘Sauvignon no.2,' 2014//Dard & Ribo, crozes hermitages, ‘LesRouges des battes,' 2018////Support the show (https://www.patreon.com/Disgorgeous)

Bi-Coastal Patrick Cappiello has been in the wine biz for almost thirty years, and he ain't an old guy! He has been an award-winning sommelier, restaurant owner, wine importer/distributor and now the owner/winemaker of his own wine label in Sonoma County, Monte Rio Cellars with partner Pax Mahle. Patrick crafts wine from grapes in the spirit of old California, a style lacking of oak and high alcohol with pure fruit and high acid. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast. 

MAR and Adam talk to Patrick Cappiello of Monte Rio wines

Our last installment from BevCon in Charleston, South Carolina where we met with some of the best in the food and beverage business. From all of our experiences and interviews, we decided it would be best to release multiple episodes this week. Tuesday: Sommelier, Winemaker and Designer André Hueston Mack. Wednesday: Beverage Director of Atlanta's Staplehouse, Melissa Davis Thursday: Wall Street Journal best-selling author Fred Minnick Friday: Wine Forum with: Pax Mahle - Winemaker of Pax Mahle Wines in California Patrick Cappiello - Wine Director of Rebelle Restaurant, Walnut Street Café, and the producer of Forty Ounce Wines Grayson Schmitz - Executive Chef of BKLYN Larder in New York & 2-time Top Chef participant Jon Bonné - American Wine Writer, columnist for the San Francisco Chronicle, and senior contributing editor for Punch

Patrick Cappiello is into big wine lists, sabering Champagne, and Renegade Wine Dinners. He cut his teeth at Tribeca Grill and continued to work at hallowed wine meccas like Veritas and Gilt. He eventually went on to consult and ultimately become a partner and Wine Director at Pearl and Ash in NYC, the same group soon opened Rebelle in the same neighborhood. We'll talk to Patrick about the current state of the wine and restaurant business, social media, big, but thoughtful, approachable wine lists, Rebelle, La Paulee and 40 Oz.

This week on In the Drink, host Joe Campanale is joined in the studio by Patrick Cappiello, the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes "La Paulée", and Food & Wine host for Playboy Magazine.

In the first half of this week's Food Talk, Mike is joined by Patrick Cappiello, the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes "La Paulée", and Wine Columnist for Playboy Magazine. After the break, Mike is joined by Karen Stabiner, the author of Generation Chef, which follows a young chef as he opens his first restaurant, and chronicles the upheaval in that riskiest of businesses. Karen has written ten previous books, was a founder of an alternative newspaper in Santa Barbara, California, and teaches reporting, feature writing and food journalism at the Columbia University Graduate School of Journalism.

On this week’s episode of In the Drink, Joe is joined by Patrick Cappiello. Patrick is the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes “La Paulée”, and Wine Columnist for Playboy Magazine. “Of course we were hoping for it!” [28:46] – Patrick Cappiello, on Rebelle receiving a Michelin Star  

Wrapping up the _ Food Talk _ radio season, Mike Colameco welcomes friend of the show Patrick Cappiello, the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes “La Paulée”, and Wine Columnist for Playboy Magazine to the show for an on-air wine tasting.  After the break, Kevin and Debbie Adey join in studio talking about their new restaurant, Faro, located in Bushwick, Brooklyn.  With a menu highlighting their freshly milled pastas, they also share how they met and why Bushwick is their neighborhood of choice. “When it came down to it, we didn’t have the room for the big mixer so I was like, let’s try milling the grain!” –Kevin Adey on Food Talk  

_ Food Talk _ kicks off this week with host Mike Colameco in studio with Chef Michael Anthony of Gramercy Tavern, Untitled, and the Studio Cafe at the Whitney Museum of American Art, talking his new book, “V is for Vegetables.” Explaining that he wrote the book with the home cook in mind, he delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. An eye-opening book for vegetarians and omnivores alike, Michael shares his personal highlights from the text.  Next up, the Chef Daniel Eddy, Branden McRill, and Patrick Cappiello from Rebelle NYC, a new French restaurant, are chatting with Mike on all things New York dining, how they scored a Michelin Star rating, and the inside scoop on their wine list! “Vegetables are a gateway for people who, now more than ever, are looking to reconnect with their kitchens.” [12:00] –Chef Michael Anthony on Food Talk  

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk, Mike interviews Maya Kaimal of Maya Kaimal Fine Indian Foods, who comes in to talk about the key to making her sauces, and Mike praises her for the recipes she suggests. Later, Chef Richard Kuo and Sommelier Patrick Cappiello of Pearl & Ash join us in the studio to discuss how they make incredible food with a less than spacious kitchen. After the break, Mike speaks with Russell Hearn, winemaker at Lieb Cellars in Long Island, about the different soils in the North Fork region and how they affect his winemaking. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Obey City. “We just wanted to create something that is tasty, that is accessible, and that is approachable and affordable for a wide range of audiences.” [24:30] –Richard Kuo on Food Talk with Mike Colameco “We’re trying to create an elevated experience but at an excellent value.” [42:00] –Patrick Cappiello on Food Talk with Mike Colameco

As the restaurant Pearl & Ash celebrates its one year anniversary, Patrick Cappiello returns to the show to discuss how he became a Managing Partner and the Wine Director there. Also in this episode, Erin Scala discusses the science of flavor perception.

Patrick Cappiello, sommelier and wine consultant in New York City, comes into the studio on this week’s In the Drink to talk wine! Mr. Cappiello is the Managing Partner and Wine Director of Pearl & Ash Restaurant as well as Chef Sommelier for Daniel Johnnes La Paulée. Tune-in to learn more about the art of being a sommelier, and how Patrick broke into the wine industry after starting from the bottom as a waiter at TriBeCa Grill. Mr. Cappiello has 25 years of work experience in the restaurant industry, and as a result was nominated in 2012 for Wine Enthusiast “Sommelier of the Year”. Today’s episode has been sponsored by Bonnie Plants. “Confidence is 100% of being a sommelier. You can’t be embarrassed to say ‘I don’t know’. ” [10:00] —Patrick Cappiello on In The Drink

Patrick Cappiello was at the time of this interview the Wine Director of GILT in New York City. He stops by to talk about his career and speak some truths about the realities of the modern sommelier.