Joe Campanale

Beverage Director, Epicurean Group


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Born and raised in Queens, New York, Joe Campanale became most inspired by the culinary diversity of city life during his studies at New York University.
His sincere love for the hospitality industry led him back into restaurants as sommelier at Mario Batali’s Babbo shortly after his 23rd birthday. Later that year, in October 2007, Joe, Chefs Gabe and Katherine Thompson and August Cardona opened the intimate West Village restaurant dell’anima, where he continues to serve as Beverage Director and Partner.
Joe has written about wine for various media outlets, such as Beverage Media, and has appeared on television shows including NBC’s Today Show, Rachael Ray and Martha Stewart. He has earned a Diploma in Wines and Spirits, Advanced Degree with Distinction and Profession Certification in Spirits from the Wine and Spirit Education Trust, was named a Certified Wine Specialist and Certified Wine Educator by the Society of Wine Educators and received Certified Sommelier distinction from the Court of Master Sommeliers.


Joe Campanale of the Epicurean Group discusses the origin of orange wine at Anfora, their wine bar in the West Village.  Joe is an accomplished sommelier and part owner in the restaurant group, which also includes Dell’Anima, L’Artusi and L’Apicio.  Orange wines are made from white grapes and have a longer maceration of the skins and seeds, similar to making red wines.  Orange wine is often made in clay vessels (Anfora) just as they were in ancient times.

Today orange wines are becoming increasingly popular, largely due to sommeliers like Joe promoting them, but also because there are so many great winemakers producing this style of wine.  Some orange winemakers worth mentioning include: Josko Gravner, Viticoltori De Conciliis, Scholium Project, Channing Daughters Winery, Our Wine.


Abe Schoener joins Joe Campanale to discuss the various perspectives of skin-fermented white wines.  Abe, once a professor at St. John's College, runs the Scholium Project in California and also makes wine at The Red Hook Winery in Brooklyn, N.Y.  Abe's somewhat unconventional and experimental wine making process at the Scholium Project has created an incredible following.