DOTJ - Drinking On The Job

By John CoyleComedy Society & Culture Arts Food

DOTJ - Drinking On The Job episodes

June 15 Episode 312: Mathieu Sabbagh is distilling Pinot Noir and Chardonnay grapes from Burgundy to create the award-winning SABS Gin, Marc de Bourgogne, and Fine de Bourgogne.
Send us Fan Mail
Matthieu Sabbagh is one of the few mobile distillers in the world, traveling directly to Burgundy's most celebrated vineyards and producers to distill Pinot Noir and Chardonnay grapes at their source. The result is an extraordinary portfolio of spirits—including SABS Gin, Marc de Bourgogne, and Fine de Bourgogne—that have earned placements in some of France's top wine bars and Michelin-starred restaurants and are now making waves in the United States.
Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
37 min
June 01 Episode 311: Demaison Selections celebrates Thirty years. Countless bottles. Endless stories. Director Ryan Looper has a big secret to share!
Send us Fan Mail
For 30 years, André Tamers and De Maison Selections have been changing the way America drinks wine—discovering iconic producers before anyone else, championing authenticity over trends, and building one of the most respected portfolios in the industry. Today, we celebrate three decades of vision, passion, and an unwavering commitment to the people behind the bottle.

Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
45 min
May 18 Episode 310: Pierre-Antoine Rovani has turned Maison Remoissenet into a serious terroir driven Burgundy house. Let’s talk Burgundy!
Send us Fan Mail
Wine critic. Palate shaper. Burgundy insider.
Before he helped define a generation of wines at The Wine Advocate, Pierre-Antoine Rovani was helping shape how we taste Burgundy itself. Now, as the man behind Maison Remoissenet Père et Fils, he joins DOTJ to talk great vintages, rebuilding a legendary house, and what truly makes a wine unforgettable.

Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
31 min
May 04 Episode 309: Emmy Award winning Chef Andrew Zimmern's new book, The Blue Food Cookbook is your seafood bible.
Send us Fan Mail
Globetrotting chef Andrew Zimmern—a fearless voice at the intersection of food, culture, and curiosity—dives into what we eat, why it matters, and the stories that shape it all.
Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
24 min
April 13 Episode 308:Two rooms, one great vibe: Café Mulberry and The Mulberry. Partner Justin Sievers on what it takes.
Send us Fan Mail
Café Mulberry and The Mulberry are redefining neighborhood dining—where old-school charm meets downtown edge, and every detail feels personal. This is a story about building a vibe, not just a restaurant.
Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
36 min
March 23 Episode 307: Cho Wines, Oregon—precision, soul, electricity in every glass.
Send us Fan Mail
David & Lois Cho are crafting wines with precision, energy, and a kind of quiet intensity that stays with you.
No shortcuts. No excess. Just clarity and purpose in every glass. This is what happens when obsession meets taste.
#winepodcast #drinkbetter#winelife #sommlife #getchowines

Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
37 min
March 16 Episode 306- L’erta…If Chianti had a Grand Cru village, it might be Radda. Real deal Chianti.
Send us Fan Mail
Perched above the village of Radda in Chianti, this tiny 12-acre estate is carved into steep hillsides at 1,050–1,200 feet, surrounded by forest and bathed in southeastern light. Ancient vines—mostly Sangiovese planted in 1967—dig deep into galestro clay and fractured alberese stone, yielding wines of striking tension and lift. #ertadiradda#chianticlassico#chianticlassico_brunello_lover

Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
28 min
March 02 Episode 305: Philippe Guyonnet of Pierre Gravée Vouvray and the electric energy of Chenin Blanc.
Send us Fan Mail
His first vintage captivated top sommeliers in Paris and Michelin-starred restaurants — and never made it to the U.S. Now the second vintage has arrived, and North Berkeley Imports is ready to wow the country.
It’s not just Vouvray. It’s old-vine, single-site Chenin Blanc grown on pure limestone (tuffeau) clay, flint soils, farmed with an almost obsessive focus on low yields and precision, then vinified to express tension. The youngest vines are over 50 years old, and the wines are already becoming some of the most sought-after Chenin Blancs in the Loire.

Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
32 min
February 23 Episode 304:Victor Schwartz is a hero. VOS Imports’ landmark victory over Trump’s tariffs! The back story starts here.
Send us Fan Mail
When tariffs hit, small importers didn’t just lose margin — they lost oxygen. But one importer refused to accept it. Victor Schwartz of VOS Imports took on executive trade power in a landmark case against Trump-era tariffs — and won.
This isn’t just a wine story. It’s a story about grit, limits of authority, and what happens when one voice refuses to stay quiet.

Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
45 min
February 16 Episode 303:Peasant Restaurant—the city’s most exciting Italian wine list, the sexiest room in town, and its charismatic Wine Director, Michael Laudenslager.
Send us Fan Mail
Peasant has an all-star hospitality team, and from the moment you walk through the door, you feel at home. Beneath the soft glow of candlelight, superstar chef Marc Forgione’s food arrives as the scent of the wood-burning oven teases your senses. And that’s just the beginning. Big shout out to Cara and Irakly for that special touch that keeps people coming back
Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
33 min

About DOTJ - Drinking On The Job

From the publisher's feed

DOTJ- 'Drinking On The Job' is a toast to the culture of food, wine and life. It’s like you’re one barstool away from a conversation you can’t stop listening to. Grab a glass before last call.