Why does one become a sommelier? What is take to be a great sommelier? Find out on this week's episode of In The Drink, as host Joe Campanale is joined by Michael Madrigale, Head Sommelier at Bar Boulud & Boulud Sud. Michael tells the story of how he ended up in the world of wine and how he's developed his palate and knowledge base over the years. Hear him wax poetic on Beaujolais, Greek wines, blind tasting techniques and front of house service as he gives listeners an inside look at the life of a sommelier. This show was sponsored by Fairway Market.

"When you want a red wine that’s fresh, aromatic, delicious and easy to drink you want Burgundy - but it's priced out of our price range now. So you go for the next best thing - [Beaujolais] - the wine version of methadone." [5:28]

"The only way to taste all the great wines if you're not a billionaire is to become a sommelier." [13:50]

--Michael Madrigale, Head Sommelier at Bar Boulud & Boulud Sud

This week on At The Root Of It, Erin talks about wine tastings, flavor profiles, and wine vocabulary with Dave Hamburger.

As the corporate wine and beverage director for the Marlon Abela Restaurant Corporation (MARC) US, Olivier Flosse offers a wealth of experience garnered in France, the UK and New York City. In this position, Olivier is responsible for the award-winning wine collection at A Voce Madison and A Voce Columbus in New York, as well growth of the already impressive wine program at MARC’s award-winning restaurant, Morello Bistro, in Greenwich, Connecticut and Bistro du Midi in Boston, Massachusetts, as well as the development of wine programs at future MARC restaurants in the U.S. Under the direction of Olivier, A Voce Columbus was one of four restaurants in the U.S. to receive the Wine Spectator Grand Award in 2012. Flosse is also responsible for training the restaurants’ sommeliers and floor staff in all aspects of the wine and beverage service, as well as the wine and spirit purchasing in the US. On this week's episode of In the Drink, he speaks to the importance of ensuring a guests happiness while drinking and stresses that the communal experience of wine is more important than the knowledge base. This program was sponsored by Bonnie Plants

"Now, you can go to a restaurant and the food doesn't have to be amazing, but with incredible service people will come back!" [27:00]

"Service is not something you're just doing for two hours to get your paycheck. It's something you have to have inside." [28:00]

--Olivier Flosse on In the Drink