This week Greg takes helm of Snacky Tunes solo and finds himself in company with the new editor-in-chief of Tasting Table, Scott Hocker as well as Justin Miller and Jonathan Galkin of DFA records. Scott gives a preview of their new test kitchen and takes on the latest food buzzwords-- from locavore to foodie--and tries to predict what the next big one will be. Stay tuned because the dfa crew talks about the formation of dfa, their work with bands such as The Rapture and YACHT, and their neverending wish to get indie kids to dance. As if that was not enough Justin does a special in-studio vinyl set just for us. This episode is sponosored by Fairway Market.

On this week's At the Root of It: Part II of Erin's two-part series with Lee Campbell of Louis/Dressner selections. Topics of conversation include Lee's stages with Italian and French wineries, the best bottle $20 can buy, and machine vs hand-harvesting.

The legendary Mondavi Family joins Joe Campanale for a very special episode of In The Drink. Joe is in studio with Michael, Rob Jr., and Dina Mondavi who share stories and insights about their winemaking process, maintaining the family business and the special terroir of the Napa valley. Tune in as they taste three different wines on air - The 2010 Emblem Napa Valley Cabernet Sauvignon, The M by Michael Mondavi Cabernet Sauvignon and The Isabel Mondavi Chardonnay. Find out what plans are on the horizon for the historic family winery and how each of the Mondavi's does everything they can to continue the traditions and consistency of quality that Robert Mondavi started! This program was sponsored by The International Culinary Center.

"The original Chardonnay's were made in large redwood or concrete tanks - they weren't made in stainless steel or oak barrels. In the mid 70's we got into oak and like anything at first we went too far. Many Chardonnay's did not have balance - they literally fought food. I think now we've come back to where balance is important. You want the flavor of the grape, a kiss of the oak. You want it to be interesting and compliment the food, not overpower it." [7:30]

"Wine is supposed to cleanse the palate excite the taste buds and invite you to have another sip of the wine or more taste of the food." [25:00]

--Michael Mondavi on In the Drink

"Growing up Mondavi was the only life I had so I have nothing to compare it to, but it has great perks. The downside is that when you call in sick everybody comes to bring you soup when you really just wanted the day off. It's been a blessing to work in this family my favorite thing to do is come in and work with my brother and father." [29:00]

--Dina Mondavi on In the Drink