In the Drink

On this week’s episode of In the Drink, Joe is joined by Patrick Cappiello. Patrick is the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes “La Paulée”, and Wine Columnist for Playboy Magazine.

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Tune is for a “tasty” episode of In The Drink with guest Stephen Bitterolf, founder of Vomboden, a small winery based just outside of Alf in Germany. Vomboden exclusively uses grapes from local German growers. Stephen and host Joe Campanale discuss the German wine industry, organic farming, misunderstandings over sulphur, and a surprisingly cheap wine tasting event.

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Tune in for a great episode of _ In the Drink _ featuring guest Scott Pactor.  Scott is the founder and owner of Appellation Wine & Spirits.  The store features a highly curated list focusing on small producers, organic, and biodynamic wines as well as artisanal spirits. Food & Wine named Appellation as one of the country’s top natural wine stores.  Scott and his team taste everything before purchasing for the store.  Prior to entering the wine business Scott worked in finance until 2012.  He always had a passion for wine and when a position opened to work at Balthazar’s wine department he jumped at the opportunity.  He then went on to work at Lidia Bastianich’s Felidia’s in Midtown East as well as a few other retail shops. Appellation this past fall celebrated its 10th Anniversary.

Photo Credit: Susanna Blavarg for Eater.com

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Tune in for a brand new episode of In the Drink as Joe Campanale is in studio with Benjamin Zidarich, in NYC all the way from Italy for Slow Wine 2016.  Speaking in Italian, Benjamin is accompanied by David Weitzenhoffer of A.I. Selections who expertly translates Benjamin’s descriptions of Azienda Zidarich, which is located in a beautiful and unique corner of Italy’s Friuli region, known as the Karst (Carso in Italian). Benjamin revolutionized his father’s company by expanding the vineyards and focusing on native grape varieties. Right from the start, the Azienda Zidarich was faced with a real challenge. The local soil structure is composed of stone covered by a thin layer of red soil, which required continuous work and resources to work with. Over the years, Benjamin shares that they planted new vines and expanded the vineyards from ½ hectare up to 8, whilst the production reached 20,000 bottles per year. He has also expanded his fan base as more and more people have fallen in love with his wines, both in Italy and abroad!

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This week’s guest on In the Drink is Camilla Lunelli of Ferrari Wines.

Established in northern Italy’s Trentino region over a century ago, Ferrari has earned a worldwide reputation as the premier source of luxury _metodo classico_sparkling wines from Italy.

All Ferrari wines are produced according to the regulations of the _metodo classico_Trento D.O.C, a process akin to that used by the finest Champagne houses. Ferrari’s best-known wines – Ferrari Brut, Perlé and Giulio Ferrari – are blanc de blancs, meaning they are made from 100% Chardonnay, apparent in their remarkable delicacy and finesse.Ferrari was founded in 1902 by Giulio Ferrari. After studying in France, Giulio returned to Trentino convinced that his native region’s terroir was ideal for growing Chardonnay grapes suitable for the production of world-class sparkling wines. A pioneer in Italian viticulture, Ferrari was the first Italian winemaker and viticulturalist to dedicate his vineyards almost entirely to Chardonnay – and by 1906 the awards had begun to roll in. Ferrari was well on its way to producing what would soon become the most famous sparkling wine in all of Italy. In fact, Ferrari is a perennial 22-time winner of the Tre Bicchieri award, Italy’s highest wine accolade, often with Giulio Ferrari and with the most recent honor going to the 2005 Ferrari Perlé Nero bottling in 2012.

In 1952, Giulio Ferrari, not having any children, chose friend and local merchant Bruno Lunelli as successor for his beloved business. Today, the third generation of the Lunelli family is at the helm, overseeing 300 acres of prime estate vineyards in Trentino. Production is in the hands of a capable team of eight winemakers, led by chief winemaker Marcello Lunelli, and four agronomists. The pursuit of excellence in all areas of Ferrari production and management is an enduring family legacy with several cousins involved from the new generation: Marcello’s cousin, Matteo Lunelli, is the Chairman of Ferrari F.lli Lunelli SpA, Camilla Lunelli heads up global communications, and Alessandro Lunelli, an engineer by training, is responsible for planning and technical oversight.

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This week’s guest on In the Drink  is Jack Mason, Wine Director at Marta. Born and raised in College Station, Texas, Jack Mason began working in local restaurants at a young age and pursued a culinary degree at the Culinary Institute of America in Hyde Park, New York. Midway through his studies, while fulfilling a wine education requirement, Jack’s interest was sparked and he decided to continue his education with a degree in Hospitality Management at the Cornell School of Hotel Administration. There, he met Greg Harrington of Gramercy Cellars, who would become a mentor to him as he became a Teaching Assistant in a wine course and spent summers furthering his education by working in wine shops and restaurants back home. Upon graduating and returning to Texas, Jack spent over two years working as a Sommelier at the Grand Award-winning Pappas Brothers Steakhouse in Houston before moving to New York City in 2013. Jack honed his knowledge and love of Italian wine as a Sommelier at several of Michael White’s Italian restaurants, including Ai Fiori and Marea. All the while, he studied for and passed the Advanced Exam of the Court of Master Sommeliers. In 2014, Jack joined the opening team of Marta as Wine Director, in which capacity he enjoys focusing on wines of southern Italy to complement Chef Nick Anderer’s Roman-influenced menu, and furthering the team’s beverage education. In 2015, Jack passed his final exam and was inducted into the Court of Master Sommeliers; Jack was also included in Forbes’s annual “30 Under 30” list of outstanding young professionals nationwide.

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This week’s guest on  In the Drink  is Ivan Rapuzzi of Ronchi di Cialla. The Ronchi di Cialla estate is strictly a family business. While Dina and Paolo Rapuzzi, who founded it in 1970, were attracted by wine growing as a way of living, their children Pierpaolo and Ivan belong to a generation that “grew up with vines”. Both of them have, in fact, a degree in Food Sciences and are agrarian experts; they firmly support the Ronchi di Cialla policy and immemorial wine making tradition in Friuli.This family has thus become an uncommon heir of ancient traditions on one hand and modern scientific knowledge on the other making this small family business out of the ordinary.

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This week’s guest on **In the Drink ** is fourth generation winemaker Alicia Lini of the legendary Lini winery. They offer a wide array of sparkling Lambruscos, white, rose and rosso, produced using both the Charmat method (the method used to produce prosecco, and most commonly used for Lambrusco), as well as the more labor intensive Metodo Classico (classic method used for champagne.) Celebrating its 100th year in 2010, the Lini winery was founded in 1910, in Correggio, Emilia-Romagna. Throughout the many changes, both in the production and consumption of wine, which have taken place over the last century, Lini’s winemaking philosophy has remained consistent and true. Wine is a living product, reflective of our history, culture and lifestyle.

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This week’s guest on _ In the Drink _ is Frédéric Panaïotis, chef de Caves at the Champagne House of Ruinart, in Reims, France. As a child, Panaïotis spent much of his time in the small Champagne vineyards of his grandparents, sampling the fruits of their labor. His professional career began with a compulsory training period at the Comité Interprofessionnel du Vin de Champagne, where he studied the méthode champenoise process in general and wine clarification in particular, including fining, filtration and riddling. Over the years, Panaïotis returned several times to the Comité, subsequently specializing in the interaction of cork and wine, and training the professional panel on different tasting procedures. His winemaking apprenticeship included appointments in France and California. Panaïotis graduated from the Institut National Agronomique Paris-Grignon with a specialization in Viticulture-Oenologie, followed by a degree from the Ecole Supérieure d’Oenologie de Montpellier in 1988. Frédéric Panaïotis joined Champagne Ruinart in 2007 as Chef de Caves. In this position, he has the responsibility of creating the blends, from the non vintages Blanc de Blancs and Rosé to the prestige cuvees of Ruinart, Dom Ruinart and Dom Ruinart Rosé. He also plays a significant role in the communication efforts of Champagne Ruinart, at times travelling extensively to international markets.

“It’s great for celebration, great to go with good, great for any moment in your life.” [13:00]

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This week on _ In the Drink _, host Joe Campanale is joined by Raffaele Seghesio, son of Renzo Seghesio, perhaps best known as a family producer of Barolo.  From the Pajana della Ginestra vineyard of Monforte d’Alba, Raffaele got his first taste of the family livelihood at 4 years old, affixing labels and foil bottle tops. He currently assists his father and brother Federico with the daily operations.  Raffaele studied medicine in Torino and is also a practicing surgeon in Alba.  Kevin Hedges, wine consultant for Vignaioli Selection is also in studio adding to the conversation.

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