In the Drink

By Heritage Radio NetworkSociety & Culture Arts

In the Drink episodes

May 01, 2013 Episode 34: Laura Wickiewicz
Learn about Italian wines of every caliber on In The Drink! Wine Director Laura Wickiewicz, from Laconda Verde tells listeners all the best wines from many different price points. Tune in to hear the story of a young wine enthusiast’s rise to a career as an expert in the field. Find out about blind tastings, the skivyy on pinot gris, compiling a great wine list, and how to break into the wine industry! Don’t miss it!
Thanks to our sponsor, Fairway Markey. Thanks to Takstar for today’s music!
“I know how easy it is to feel compelled to have a super geeky list, but I strive actively to put wines on there that would have mass appeal.” [20:40]
“You’re that middleman between the diner and the chef, and if you have an understanding of what goes on back there, then everything transitions better.” [11:20] — Wine Director Laura Wickiewicz on In The Drink
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32 min
April 24, 2013 Episode 33: Eamon Rockey
Eamon Rockey strives for perfection – whether it’s making cocktails, helping open restaurants or managing staff, he wants to lead and inspire. Tune in to In the Drink as he shares his philosophy with host Joe Campanale. Hear why Midtown isn’t all that bad, what plans are in store for Betony, a New American restaurant on 57th Street, and how the Scandinavian philosophy thrives in Brooklyn. This program was sponsored by S. Wallace Edwards & Sons.
“Midtown is a misunderstood neighborhood. My ignorance initially lead me to uncertainty, but the more time I spend in this neighborhood the more I fall in love with it.” [07:00]
–Eamon Rockey on In the Drink
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35 min
April 17, 2013 Episode 32: Eric Asimov
Eric Asimov demystifies wine on a special and informative episode of In the Drink with host Joe Campanale. Eric is a food writer who started the $25 and under section of the New York Times and was given the new position of Chief Wine Critic of The New York Times in 2004. Asimov has also done freelance work for other publications, including Food & Wine Magazine, Details, Martha Stewart Living and Sommelier Journal. His latest book is called How to Love Wine: A Memoir and Manifesto. and Tune in for a lively conversation on subjects like the democratization of high end wine via the internet, the usefulness of blind tastings and the importance of beverage programs in restaurants. This program was sponsored by Bonnie Plants.
“What’s missing in the hyper rational approach to wine is developing an emotional connection which is at the root of enjoyment.” [04:00]
“Great sommeliers are also great psychologists – they can read [people’s] emotions.” [08:00]
“Good wine is always changing and evolving. Talking about wine has a lot to do with context – the food, the people you’re with, the season, your own mood. When you talk about a blind tasting – the context is the other 49 wines, which is unnatural and you’re ignoring a lot of cultural information that can inform you about a particular wine. Good wines are cultural expressions they aren’t just isolated flavors and aromas in a glass – they convey where the grapes were grown, the heritage, the people, the history – all of this is important to convey in a wine.” [16:00]
–Eric Asimov on In the Drink
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36 min
April 10, 2013 Episode 31: Steve Matthiasson
Take a virtual trip to California on In the Drink, as Joe Campanale is joined by one of the most exciting and innovative winemakers working today, Steve Matthiasson of Matthiasson Wines. Steve was recently named 2012 Winemaker of the Year from Food & Wine, and makes wines that push the boundaries of what’s considered traditional. Tune in for a conversation on the future of California wine and the path of wine from vine to glass. This program was sponsored by Fairway Market.
Photo: Lily-Elaine Hawk Wakawaka, http://WakawakaWineReviews.com
“I still wonder whether doing wine is a career path. My day job is taking care of vineyards.” [3:00]
“California is a place with less rules. I think that we’ll see it become a very relevant and exciting region for wine discovery.” [22:00]
“Our wines are for food – it’s a huge focus for us.” [26:00]
–Steve Matthiasson of Matthiasson Wines on In the Drink
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38 min
April 03, 2013 Episode 30: Jennifer Tietz of Tru Restuarant
Take a trip to Chicago this week on In the Drink as Joe Campanale is joined by Jennifer Tietz, Sommelier of Tru Restaurant . Jennifer Tietz’s passion for wine began while working at a wine bar during her college years at Northwestern University, where she became inspired by the precision, passion, and challenge of the beverage industry.Following graduation, Tietz pursued her passion in Chicago, where she continued to study, learn and test her skills at upscale restaurants. Starting at contemporary American restaurant BOKA, Jennifer worked her way up, progressing from runner to back waiter, to front waiter in just a year. She continued her career at Waldorf Astoria restaurant Ria for one year as Captain, and eventually left to fill the position of Sommelier/Wine Buyer at Benny’s Chop House in 2010. Jennifer began her career at progressive French restaurant Tru in 2011 as Assistant Sommelier, working her way up to become Sommelier in 2012. At Tru, Jennifer oversees the entire beverage program, which includes selecting wines to pair with Executive Chef/Partner Anthony Martin’s intricate cuisine and dynamic plating.
“[Vintage wines] take work – these aren’t things you’re buying cases of and sitting on for years. You’re selling and replacing on a constant basis.” [09:00]
“Those of us working in fine dining have really loosened up. We have a lot of fun during out shifts – it’s not a stuffy environment whatsoever. We’re still providing impeccable service and beautifully presented foods, but we have a smile on our faces. We’re there to bond with our guests and give them a comfortable experience.” 22:00
–Jennifer Tietz on In the Drink
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32 min
March 27, 2013 Episode 30: Jesse Schenker of Recette
Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner
of Recette, the urban, contemporary American restaurant which opened in New York’s Greenwich Village in
January of 2010. Just months after its opening, Recette received glowing two-star reviews from both the New
York Times and New York Magazine. Sam Sifton also called Recette one of his favorite newcomers of 2010,
particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010. Tune in to this week’s episode of In the Drink as Joe Campanele chats with Jesse about current wine trends he’s seeing and his culinary roots. Find out how his beginnings in Miami brought him to where he is now, and learn about the inspirations behind the food and drink at Recette. This program was sponsored by Fairway Market.
“The guys that I really respect in the industry are Riesling nuts. There’s definitely a misconception about Riseling. It’s perfect for Recette food, because we do a lot of crudos and salads – the pairing works.” 12:00
–Jesse Schenker of Recette on In the Drink
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35 min
March 20, 2013 Episode 29: William Tigertt
Restauranteur and self-proclaimed “Serial Entrepreneur” William Tigertt is this week’s guest on In the Drink. He’s the man behind Freeman’s, Peels & Gothic Wines. Learn how he went from a rural town in Southwestern Michigan to launching Sigma Six, a multi-media design agency, while still an undergraduate! Hear what’s it like building restaurants in NYC why wine plays such an important role in the conceptual approach. Later on, William explains why he started Gothic wines, a collection of cool climate wines sourced from the best wine growing regions of America. This program was sponsored by Fairway Market.
“The wine world is a vast world and a great way to be creative and meet people and travel.” [14:00]
“We take inspiration from Gothic literature – we’re looking at that kind of feeling and atmosphere.” [26:00]
–William Tigertt on In the Drink
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33 min
March 13, 2013 Episode 28: The Mondavi Family
The legendary Mondavi Family joins Joe Campanale for a very special episode of In The Drink. Joe is in studio with Michael, Rob Jr., and Dina Mondavi who share stories and insights about their winemaking process, maintaining the family business and the special terroir of the Napa valley. Tune in as they taste three different wines on air – The 2010 Emblem Napa Valley Cabernet Sauvignon, The M by Michael Mondavi Cabernet Sauvignon and The Isabel Mondavi Chardonnay. Find out what plans are on the horizon for the historic family winery and how each of the Mondavi’s does everything they can to continue the traditions and consistency of quality that Robert Mondavi started! This program was sponsored by The International Culinary Center.
“The original Chardonnay’s were made in large redwood or concrete tanks – they weren’t made in stainless steel or oak barrels. In the mid 70’s we got into oak and like anything at first we went too far. Many Chardonnay’s did not have balance – they literally fought food. I think now we’ve come back to where balance is important. You want the flavor of the grape, a kiss of the oak. You want it to be interesting and compliment the food, not overpower it.” [7:30]
“Wine is supposed to cleanse the palate excite the taste buds and invite you to have another sip of the wine or more taste of the food.” [25:00]
–Michael Mondavi on In the Drink
“Growing up Mondavi was the only life I had so I have nothing to compare it to, but it has great perks. The downside is that when you call in sick everybody comes to bring you soup when you really just wanted the day off. It’s been a blessing to work in this family my favorite thing to do is come in and work with my brother and father.” [29:00]
–Dina Mondavi on In the Drink
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36 min
March 06, 2013 Episode 27: Heather Tierney
Get to know Heather Tierney, one of the most interesting food and beverage professionals, bar owners and restauranteurs working in New York City right now. She has transformed Doyers Street in Chinatown, opening a cocktail bar, Apothéke, and a restaurant/bar, Pulqueria, on the same iconic block. Her most recent venture, The Butcher’s Daughter, a juice bar and vegetarian cafe, just opened in little Italy in February 2013. Tune in to this week’s episode of In the Drink, as Heather dishes on everything from cocktail culture to pulque, a fermented beverage made from the agave plant. Learn what inspires Heather in her projects and find out what’s next for one of the busiest women in the city. This program was sponsored by Fairway Market.
“You can come [to Apotheke], talk to our bartenders, tell them what kind of mood you’re in, what spirits you like and they will make something great for you.” [08:00]
“When you start mixing dark and light spirits, that’s when you get in the danger zone.” [12:00]
“Mexican food is actually very fresh and market driven in Mexico City. In the US, Mexican food is often processed and cloying. [At Pulqueria], we wanted to introduce Mexican food in the way it really is in Mexico City – fresh food from the market prepared right there.” [22:00]
–Heather Tierney on In the Drink
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38 min
February 27, 2013 Episode 26: Matt Licklider
Few people know as much about wine as Matt Licklider. After working with Italian wine importer Dalla Terra and North Berkeley Imports, he co-founded a winery called Lioco, operated as a “virtual” winery out of his apartment in San Francisco, Calif. Tune in for his thoughts on the California Wine Movement and the wines that are coming out of the region. Get an inside perspective on emerging American wine trends and hear how Colorado helped shape his wine career. This program was sponsored by The International Culinary Center.
“Chardonnay will grow anywhere, but won’t necessarily deliver a compelling wine anywhere.” [12:40]
“Your palate evolves. As we get older we tend to gravitate towards complexity in the flavors that appeal to us” [27:00]
–Matt Licklider of Lioco Vineyards on In the Drink
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33 min

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In The Drink is a weekly podcast focused on better understanding the world of delicious alcoholic beverages through interviews with some of the most engaging people in the industry. It is hosted by…