We sit down with Patrick Cappiello of, Pearl & Ash Restaurant, down in the Lower East Side of Manhattan to talk about the Loire Valley, the Cotat cousins and his Renegade Wine Dinners. Patrick is Operating Partner and Wine Director of Pearl & Ash, Chef Sommelier for Daniel Johnnes "La Paulée", and Wine Writer for Playboy Magazine.
Take a look at how an Iron Chef and Beverage Director work together to create that incredible dining experience. Watch the synergy between Iron Chef Marc Forgione and Matthew Conway as they discuss their relationship, pairing combinations and how they work together on a daily basis.
Before working at Restaurant Marc Forgione, Matthew worked with Chef Gray Kunz at Café Gray in the Time Warner Center.
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.
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 and Our Wine.
Watch while sommelier Victoria James and Executive Chef Gordon Finn work together to create the perfect wine pairing. Ristorante Morini is Michael White's newest venture in the Alta-Marea group. Located on the Upper East Side of Manhattan, Ristorante Morini has an incredible Italian-influenced wine list that complements the phenomenal work in the kitchen. Victoria James, formerly of Aureole, shows off her talents along with those of Chef Gordon Finn to create the perfect food and wine experience.
We visit Caleb Ganzer at Eleven Madison Park to discuss Domaine Gauby, natural wine and the purpose of a sommelier. Previous to Eleven Madison Park, he’s held positions as a sommelier at a number of acclaimed restaurants including Flute, several of Daniel Boulud’s spots, including Restaurant DANIEL, DGBG, and db Bistro Moderne in Miami & New York.
Michelle Biscieglia tells us about the wine program at Blue Hill and focuses in on two unique wines from Corisica and the Canary Islands: Vinatigo and Abbatucci. Michelle's incredible wine background includes working at some of the best restaurants in NYC, as well as working two harvest seasons in Burgundy. She also traveled to Piedmont to work in the vineyards of Barolo.