Barbecue and wine? This week on Snacky Tunes, Greg and Darin Bresnitz are talking with Paul Grieco of Terroir and Hearth, and Daniel Delaney of BrisketLab, BrisketTown, and the new Smokeline. Listen in to hear Paul spread the good news of summer Riesling. Why do most people expect Riesling to be a sweet wine? Find out what wines reject this expectation. Hear about Daniel’s newest rib adventure at New York City’s High Line. Does terroir affect beef in the same way that it alters the taste of wine? Later, hear some songs from Neighbors live in the studio! Where do Neighbors like to eat in New York City? Find out on this week’s Snacky Tunes! This episode has been sponsored by Tekserve.

“Riesling is the equal of every other grape and wine on the planet earth, and no one gives it its due credit.” [9:30]

“Great wine is made in the vineyard, not in the winery.” [15:45]

— Paul Grieco on Snacky Tunes

“The process of good barbecue is the process of good cooking.” [17:30]

— Daniel Delaney on Snacky Tunes