At the time of this interview, Michael Madrigale was the Chef Sommelier of Manhattan restaurants Boulud Sud and Bar Boulud.

Michael shares stories from his trip to Alsace in France, and describes how he fell in love with Riesling. He shares his thoughts on what defines minerality, how someone might get started with Riesling, and what he appreciates about drinking wine with friends. Michael also discusses what he learned from his family while sitting down at the family kitchen table. And he touches on his use of social media in the wine world.

Wines tasted in this episode:

2010 Domaine Weinbach Riesling, Alsace (France)

2009 Jean-Michel et Laurent Pillot Mercurey, Burgundy (France)

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At the time of this interview, Talia Baiocchi was the Wine Editor of "Eater.com".

Talia contrasts online wine writing with print, and also describes some of the difficulties in becoming a wine writer. She explains why and how she came into the wine field, and answers questions like: Is food writing dead? And is there a need for wine list reviews? She discusses what a good wine list is, and how wine lists may look in the future. Talia also hashes out some recent changes within the wine scene.

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David Lillie is a founding partner of Chambers Street Wines, the wine retailer located in New York City.

David discusses the early days of his retail business, and the hard moments he experienced at that time. He explains how he developed an interest in wine, and what is most important in his wine buying decisions today. David talks about the wine business in New York City in the 1980s, and wine pricing. He also chats about the consumer response to biodynamic and Natural wines. And David recounts his friendship with Joe Dressner, a wine importer.

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Aldo Sohm is the Chef Sommelier of Le Bernardin restaurant in New York City, and a partner in the Sohm & Kracher wine label.

Aldo discusses how he came to be interested in wine, and the role that Alois Kracher played in that process. He describes his wine career in Austria, as well as his decision to move to America. He speaks about how he came to work at Le Bernardin, and his relationship with colleagues there. Aldo is frank about his work ethic, and his drive to succeed in wine competitions. Wine and food pairings are also discussed.

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