Barbecue and wine? This week on Snacky Tunes, Greg and Darin Bresnitz are talking with Paul Grieco of Terroir and Hearth, and Daniel Delaney of BrisketLab, BrisketTown, and the new Smokeline. Listen in to hear Paul spread the good news of summer Riesling. Why do most people expect Riesling to be a sweet wine? Find out what wines reject this expectation. Hear about Daniel's newest rib adventure at New York City's High Line. Does terroir affect beef in the same way that it alters the taste of wine? Later, hear some songs from Neighbors live in the studio! Where do Neighbors like to eat in New York City? Find out on this week's Snacky Tunes! This episode has been sponsored by Tekserve.

"Beer is beer, and wine is wine. You can't be great wine drinker if you're not a great beer drinker." [4:40]

"Riesling is the equal of every other grape and wine on the planet earth, and no one gives it its due credit." [9:30]

"Great wine is made in the vineyard, not in the winery." [15:45]

-- Paul Grieco on Snacky Tunes

"The process of good barbecue is the process of good cooking." [17:30]

-- Daniel Delaney on Snacky Tunes

U Look Hungry is here this week to drop some knowledge about Mardi Gras, and no it's not just one day long! Host Helen Hollyman is joined by renown New Orleans bartender Chris Hannah who works at the legendary French 75 bar at Arnaud's Restaurant. He gives us the scoop on all the classic Mardi Gras cocktails--from the Suissesse to the Bacchanalian-- to hangover helpers and digestifs. Tune in and by the end of this episode you'll be ready to pass for a native and even get invited into New Orleans crew. This episode is sponsored by S. Wallace Edwards & Sons.

"In order to storytell you need to have a couple facts and then you embellish your story, so reading old books is a fantastic way to get facts . . I keep about 8 cocktail books behind the bar and I love to serve a guest, make them a drink, and then hand them a book so they can read about it, it enhances the experience."

--Chris Hannah on U Look Hungry

Today on Straight From the Source host Clay Gordon is joined by Texas chocolate maker Scott Moore of Tejas Chocolate. Scott was inspired to start the only bean-to-bar operation in Texas and has been honing his craft ever since. Scott talks about his experiences sourcing local cacao and the origins of these flavorful beans. He discusses the unique method in which these true Texans fire roast their cacao in an opennpit with reclaimed fire brick and charcoal. Tejas chocolate is paving the way for the local chocolate market so tune in and hear about their fire roasted chocolates and what's in store for the future! This program was sponsored by Fairway Market.

"Whether your roasting, refining, grinding or whatever it is, it's more of a hands on learning process. We learn something from every batch that we do." 08:00

"I have to give credit to the American craft chocolate market. Access to premium cacao is much more accessible today." 10:00

--Scott Moore of Tejas Chocolate on Straight from the Source