This week on In the Drink, Joe Campanale is joined in the studio by Megan Krigbaum, the Senior Editor at Food & Wine Magazine. Megan grew up in Northern Michigan, a region not known for its vineyards- how did she get so involved in the wine world? Megan speaks to the importance of wine criticism amongst collectors, and hear how Food & Wine Magazine . Tune into this episode to hear about the influence of terroir and soil types on wine flavorings. What is Megan's top overseas wine destination? Later, Joe and Megan virtually pair some awesome wines with different pork products! Listen in to hear about affordable bottles, and the future of organic and bio-dynamic wine. Finally, Joe wraps up the episode with some obscure wine tasting scenarios! This episode has been brought to you by S. Wallace Edwards & Sons.

"There's certainly a place for criticism... There's so much good wine coming to the United States. [9:15]

"I think that California wine is in a state of flux. Producers are looking at organics and bio-dynamics in a way that we've never seen before." [27:00]

This week is Cutting the Curd's 100th episode! Congratulations to Anne Saxelby, Sophie Slesinger, and everyone else who has either been a guest or supported Cutting the Curd thus far! For this very special episode, Brian Keyser, Dimitri Saad, and Leigh Friend of Casellula Cheese & Wine Café are in the studio for a seven-course cheese tasting! More specifically, Anne and Sophie are taking a lesson in cheese pairing from everyone at Casellula. Hear about some of the cheese condiments at Casellula, as well as how to do your own cheese pairing with food from your pantry. Learn some general basics in terms of complimentary and contrasting tastes and textures. Sit down with a plate of cheese and some of your favorite snacks to pair, and listen to the 100th episode of Cutting the Curd! This episode was sponsored by Hearst Ranch.

"There are no rules to pairing- that's something I like to make clear. Whatever you like to eat together is what goes well together... But two rules of thumb are that you either want to compliment or contrast." -- Brian Keyser on Cutting the Curd

"I believe that it's easier for us sometimes to go for something that's going to compliment, but the fun part about what we do at Casellula is that we taste everything. So sometimes you're going to get that experience from something that is completely unexpected." -- Leigh Friend on Cutting the Curd

Curious about fermenting vegetables at home? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by Bahiyyih Comeau of Brooklyn Homebrew. Bahiyyih is not only an expert homebrewer, but an overall fermentation enthusiast. Find out how Bahiyyih's job at a grocery store inspired her to pickle and ferment with the store's surplus vegetables. Find out how simple it is to make sauerkraut at home! Why do many homebrewers often shy away from making other fermented foods? Tune in to hear Bahiyyih talk about her methods of making kimchi, dilly beans, and more! Find out why it's better to use organic produce when you're first learning to ferment vegetables. This program has been sponsored by Rolling Press.

"In the summer, you need to use more salt because the heat promotes bad bacteria ferments." [9:00]

-- Bahiyyih Comeau on Fuhmentaboudit!