Welcome to another episode of The Morning After! This week, Jason Colucci has a breadth of guests in the studio. Natasha David stops by the studio talking about the new Death & Co. cocktail bar, Demi Monde. Jason Calls Pam Stubbs of Tertulia to check in on the Euro Cup final match between Spain and Italy. Abe Schoener, Mark Snyder, and Darren Palace of the Red Hook Winery are in the studio. Tune in for an on-air wine tasting featuring two different rieslings made by Abe Schoener and Bob Foley that are from the exact same harvest of grapes. Hear discussions about the wines' flavors and colors, as well as the differences between California and Long Island in terms of making wine. Matt Sucich is a singer-songwriter from Astoria who recently played at Bonnaroo. Matt joins Jason and company to play a song and talk about his experiences at the festival. This episode has been brought to you by Hearst Ranch.

"Our point is to embrace what we're doing, but support the local community." -- Mark Snyder on The Morning After

"Growing conditions in Long Island are so difficult and so challenging, but the result is that Bob Foley and I get to make wines that we couldn't make in California." --Abe Schoener on The Morning After

On this week's episode of The Morning After, Jessie Kiefer and Jen Tullock are talking about the aftermath of Hurricane Sandy with several members of the food community. Jen speaks with Frank Winters, restaurant server and playwright, about how the storm affected his work and his upcoming theatre projects. Later, Mark Snyder and Darren Palace stop by from the Red Hook Winery to talk about the damage to their facility. Hear about the outpouring of support that Mark and Darren have received, and how it has brought them closer to their surrounding community. Learn why Red Hook Winery has decided not to take donations to help with the cleanup of their space! Later, Elizabeth Chubbuck, the Associate Director of Wholesale at Murray's Cheese, joins the show to talk about how Murray's dealt with Hurricane Sandy. Hear how Elizabeth and her team carried over 1,000 pounds of cheese out of their Bleecker Street location! How does an NYC institution like Murray's get back on its feet after days of losing business? Hear some of the awesome cheese and wine pairings at Chardonnay's! This episode has been brought to you by Fairway Market.

"It's the worst of times and the best of times in a certain way because the community has been pretty awesome. There have been forty people a day at the winery helping us clean up- people we've never met!" [20:50] -- Mary Snyder on The Morning After

How does "foodiness" relate to wine? Friend of the show and sponsor of the network, Christopher Howell of Cain Vineyard & Winery in Napa Valley joins Erica Wides for this week's episode of "Let's Get Real". Learn what goes into making "real" wine - from fermentation to "organic" or "biodynamic" grapes and everything in between. Chris and Erica discuss scale of production, ingredient labeling, regulation, and authenticity as they relate to wine - and dispel many common myths. Get real about what's in your glass on this week's episode of Let's Get Real! This program has been sponsored by HeritageRadioNetwork.org.

"The real funny thing about wine is that even if you are the size of coca cola everybody wants to trade on the idea of Mom & Pops in the vineyards crushing grapes." [12:00]

"Some of the smallest scale wines are the highest controlled. It's all about needing to be known." [20:00]

"The idea that there should be no control and no thought would imply that there's no cooking in the kitchen!." [24:00]

"Natural wine is wine's contribution to the raw food world." [25:00]

"In order for wine to be real - the key is going to be providence." [27:00]

"If you think the wine is trying to be cool - perhaps it's the least likely to be something that hasn't been manipulated." [30:00]

-- Christopher Howell on Let's Get Real