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First Aired - 06/12/2013 10:00AM
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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
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Patrick Cappiello (20:27)
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Patrick Cappiello, Pearl & Ash, wine, restaurants, hospitality industry, sommelier, wine lists, Bordeaux, Tribeca Grill,Champagne (24:30)
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Champagne, octopus, food and wine pairings, beverage programs, restaurant planning, management, Pete Wells, Paris,To comment on this episode click here. There are currently Comments
First Aired - 11/24/2009 04:00PM
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On a very special At The Root of It, Erin Fitzpatrick is joined by Thomas Duroux of Chateau Palmer. Thomas tells us why the 09 Bordeaux vintage is going to blow people away, and what the French region has in common with Bulgari.
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Thomas Duroux of Chateau Palmer (10:00)
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Chateau Palmer, Thomas Duroux, Bordeaux, the current harvest might be one of the best, 09 has been very unique, some have said it's the strongest vintage in 20 to 30 years, there was almost no rain in September, dry wine, the more alcohol you have the more you extract from the skin and seeds, respectful of the teroir, France, prices, vinification is the best moment of the year for a wine maker, incredible conditions for super fruit, the alcohol levels might need to be watched, high sugar concentration,Bordeaux & Bulgari (12:25)
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we are growing into a larger wine market, pricing, Asia, Hong Kong, there is a growing worldwide demand for Bordeaux, 8,000 to 10,000 cases is average, the auction market is growing in China, supply & demand, Tuscany, Bulgari, teroir, volcanic mountains, climate is different than Bordeaux, Mediterranean, the common point is the water, balanced climate, acidity is a very important component, Cabernet Sauvignon, Napa, Super Tuscan, the Chateua vineyard is old,The Three Levels of Maturity (9:31)
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Tekserve, Lorenzo Ragioneri, Jean-Louis Carbonnier, difference in maturity, there are three levels of ripeness, phenolic ripeness, aromatic maturity, tannins, family business, traditions, the link between product and passion is evident, technological ripeness, brand evaluation,To comment on this episode click here. There are currently Comments
First Aired - 03/29/2012 01:00PM
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In this episode of A Taste of the Past, Linda Pelaccio talks kosher wine with Jay Buchsbaum of the Royal Wine Corp. Tune in to hear Linda and Jay define kosher wine, the history of wine in Israel, the caliber and standards for kosher wine and its place among wine connoisseurs. Forget what you know about Manischewitz; these are some high-quality wines! Listen in as Linda samples three of the wines that Royal Wine Corp. distributes. This program was sponsored by Hearst Ranch.
"Wine is an integral part of every part of Jewish life- Friday nights, every celebration, etc. And the only grapes were available were of the Labrusca variety, and they need sugar to make them palatable. So that's when the tradition- in fact, it's a new tradition, only 100 years old- of [sweet] kosher wine started." -- Jay Buchsbaum on A Taste of the Past
"The producers invariably want to be judged by the quality of the wine, not whether or not it's kosher. That's first and foremost." --Jay Buchsbaum on A Taste of the Past
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