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First Aired - 03/20/2013 02:00PM
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New York State is becoming more and more know for some incredible wines, and Tricia Renshaw, winemaker at Fox Run Vineyards is here at HeritageRadioNetwork.org to share her story and her love for the wines coming out of this lesser known region. Hear how she dropped everything to go learn the craft of winemaking at Fox Run and is now making some incredible Chardonnay's, Rieslings and other wines. Hear about some of the challenges and rewards that come along with the terroir in the Finger Lakes and tune in for a special on-air tasting! This program was sponsored by Whole Foods Market
"We have varied soils on our properties because of the glacierization that happened. From year to year, the plantings and different soils give us different results." [07:00]
"When garlic is incorporated into a dish - it's easy to pair with wine." [09:00]
--Tricia Renshaw of Fox Run Vineyards on HeritageRadioNetwork.org
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Tricia Renshaw of Fox Run Vineyards (16:22)
Tags:
New York Drinks New York, consumer tasting, Terroir, Seersucker, New York Wine, Fox Run Vineyards, winemaking, Finger Lakes, cool climate Chardonnay, grapes, disease pressure, terroir, restaurant wine lists, Riesling, Astor Wines, Whole Foods Market, locally grown garlic, Peter Bell, collaborative winemaking,On-Air Tasting (12:03)
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on air tasting, tannins, fruity notes, Rose, grape varieties, nose, flavor profiles, tasting notes,To comment on this episode click here. There are currently Comments
First Aired - 05/20/2013 05:00PM
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How do you navigate the wine program at a fine restaurant? This week on How to Behave, Brian Keyser and Hannah Howard are joined in the studio by three wine professionals- Owen Kotler, Brie Conway, and Sarah Sutel. Tune in to hear the cast answers a few listener questions about wine. How do you tip based on the service of a sommelier? Is it acceptable to bring your own bottle to nice BYOB restaurants? Later, hear about the importance of checking for corked bottles, and why every fine dining restaurant should taste their wine for impurities before serving. This program has been sponsored by Fairway Market. Thanks to Jon Lundbom & Big Five Chord for today's music.
"As a sommelier, you want to ask questions because you don't want diners to feel stupid or intimated. You lose the sale, you lose their trust, and they're less likely to buy a second bottle of wine." [23:15]
-- Sarah Sutel on How to Behave
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Caller, You're on the Air! (20:01)
Tags:
Artisan Wines, Owen Kotler, Brie Conway, Sarah Sutel, Hannah Howard, wine tasting, riesling, the Finger Lakes, Ontario, New Zealand, Germany, wine, Chicago, BYOB, Manhattan, tipping, sommelier, spirits, corkage, wino, commodity, New Jersey, the Met Opera, wine list, wine snob, wine prices,To comment on this episode click here. There are currently Comments
First Aired - 01/23/2013 05:00PM
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Have you ever purchased wine at an auction? Though it may seem intimidating, wine auctions are actually a great place to procure wine - no matter the price point. On "the business of The Business", Phil Colicchio sits down and chats with Michael Jessen, Managing Director of Zachys Wine Auctions. Last year - private auctions grossed well over $300 million dollars worldwide. Michael's company did over 20% of that number. Get an inside perspective on the industry of auctions and how wine fits into the equation. This program was sponsored by Ambur Point of Sale App.
"There are many misconceptions about what it means to acquire wines at an auction. It's a much more down to earth experience than people realize. We've sold single bottles for as high as $70,000 but you can find great bargains at $30 or less." [05:00]
--Michael Jessen of Zachys Wine Auctions on "the business of The Business"
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Zachys Wine Auctions (20:13)
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Michael Jessen, Zachys Wine Auctions, Christie's, wine auctions, price points, liquidity events, consignment, private collections, family cellars, supply and demand,Markets, Retail & Advice (18:58)
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Punch Brothers, Don Mattingly, wine sales, conditioning, advertising, retailers, Hong Kong, Chinese market, Burgundy,To comment on this episode click here. There are currently Comments
