If you've opened a restaurant wine list and had no idea where to begin - HRN is here to help. On this week's episode of In The Drink, host Joe Campanale is joined by two of the brightest wine writers in the industry, Talia Baiocchi, wine editor at Eater.com and Ted Loos, wine writer at Epicurious.com. Together, they discuss the state of restaurant wine lists today and give listeners some tips on finding the hidden gem on every list. Tune in and learn why "unpronouncables" and "outsider wines" are the way to go when choosing from a big list and how domestic wines are starting to make a serious name for themselves. Later in the program - they taste a few wines on-air and throw around some "rapid fire" wine pairings. What's the best wine for sipping on the beach? If you're going to sneak a bottle into a movie theater what should it be? Find out on this week's episode of In The Drink. This program was sponsored by Fairway Market
"We're seeing the industry change to where the wine list reflects the culture of a restaurant in an exciting way."
"We forget sometimes to pay attention to our own country [when it comes to wine.] It's the only thing I'm really patriotic about!"
--Talia Baiocchi, wine editor at Eater.com on In The Drink
"Why would you want the same selection [at a restaurant] as in your wine shop?"
"Whereas people used to be proud of having 'full' wines, now everybody wants 'fresh' wine."
--Ted Loos, writer at Epicurious.com on In The Drink