PODCAST · arts
By The Glass
by Chris Poldoian
Thoughtful interviews about the food & beverage industry, hosted by Texas-based sommelier Chris Poldoian.
Episodes
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74. Finding the Music in Hospitality with Kate Nye
Kate Nye is a classically trained musician who studied in Austria and France before moving to Austin, where she worked as a bartender and sommelier. After years of working in wine distribution, Kate moved to West Texas to join the Marfa Spirit Company as the distillery's Head of Hospitality. In...
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73. Building a Sustainable Food System with Blue Horizon’s Matteo Parenti
Matteo Parenti is the Director of Growth at Blue Horizon — a Zürich-based VC firm that invests in plant-based and lab-grown foods. Blue Horizon was one of the first companies to invest in Impossible Foods and Beyond Meat, and their portfolio includes mycelium steaks, plant-based seafood…
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72. Artistic Creativity in Spirits Marketing with Vadim Grigoryan
Vadim Grigoryan is an art aficionado and brand strategist in the spirits industry. As Pernod Ricard's Global Marketing Director of Creativity and Luxury, Vadim oversaw Absolut Vodka's strategic artistic collaborations, managed the repositioning of Chivas Royal Salute Scotch, and launched the...
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71. The Hong Kong-Hollister Hustle with Christian Pillsbury of Eden Rift
Christian Pillsbury is the proprietor of Eden Rift Vineyards, a Chardonnay and Pinot Noir house in California's Cienega Valley. After studying at INSEAD, Europe's top-ranked business school, he served as Global Wine Director for Duty-Free and Director of APAC for Coravin. In today's episode,...
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70. Digital Transformation, Sustainability, and Sweetgreen with Chengyi Lin
Chengyi Lin teaches strategy and digital transformation at INSEAD, Europe’s top-ranked MBA program. Before moving to France, Chengyi earned his PhD from Northwestern University and consulted for Bain & Co. Chengyi spoke with Chris about his academic career in biomedical engineering, whether an…
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69. The Legacy of Tour d’Argent with André Terrail
André Terrail is the owner and operator of Tour d’Argent, Paris' oldest restaurant. He took over the prestigious eatery in his twenties and opened the company's boulangerie and épicerie, both next door to the Michelin-starred restaurant. André and Chris talk about balancing history with…
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68. Douro Valley & Global Strategy with Felipe Monteiro
Felipe Monteiro teaches Global Strategy at INSEAD, Europe’s top MBA program. Professor Monteiro also serves as both Academic Director of the Global Talent Competitiveness Index and Director of the Programa de Gestao Avancada, which advises Brazilian CEOs, business owners, and top executives....
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67. Back in Alsace with David Neilson
David Neilson runs the popular Back In Alsace website and Instagram page. When David moved from Edinburgh to Strasbourg, he fell in love with the natural wines of Alsace. In addition to wine writing, David helps manage Raisin, the preeminent natural wine app. In today's episode, David and Chris...
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66. Self-Expression in Ice Cream, Yakitori, & Natural Wine at Le Rigmarole & Folderol
Chefs Robert Compagnon and Jessica Yang met while working at Guy Savoy in Paris. Together, they moved to New York and eventually back to Paris to open Le Rigmarole, a binchotan-fired restaurant inspired by Robert's time living in Japan, Jessica's Taiwanese heritage, and their shared expertise in...
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65. David Lebovitz on Drinking & Cooking French
David Lebovitz worked as a pastry chef and line cook before becoming one of the world’s most celebrated cookbook authors and food bloggers. His most recent book, Drinking French, was released in March of 2020 and covers the culture surrounding France’s most iconic beverages. David and Chris…
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64. The Patina of Montrose with Levi Lemaster
Levi Lemaster is an architectural designer for hospitality clients in Houston. He has helped design beloved spaces like Nancy's Hustle, Better Luck Tomorrow, and Penny Quarter (now Tongue-Cut Sparrow). Levi and Chris contextualize the Houston dining experience through history, architecture, and...
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63. Differentiating Hotel & Restaurant Wine Lists with Patrick Olds
Patrick Olds is the wine director for McGuire Moorman Lambert Hospitality, the group behind some of Austin’s best restaurants — Jeffrey’s, June’s All Day, Clark’s, Perlas, Josephine House, and more. In this episode, Patrick discusses opening Hotel Saint Vincent, MMHL’s first foray into New…
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62. Texas Report with Valerie Trasatti & Drew Gimma
Valerie Trasatti worked as a pastry chef for nearly a decade in Houston and Las Vegas at hotels and restaurants. She now works as a private chef and culinary consultant. Drew Gimma has spent his career baking bread, most notably at Per Se in New York City. After opening Common Bond, BLT, and...
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61. The Human Scale of Winemaking & Importing with Stephen Bitterolf
Stephen Bitterolf is the founder of Vom Boden, one of the top importers of German wine in the USA. The company began as a curated selection of Mosel bottlings but now is synonymous with minimal intervention wine from lesser-known regions like Baden, Franken, and the Obermosel. Stephen talks with...
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60. The Versatility of Riesling: Part 2 with Julie Dalton
In the second half of this deep dive into the role of Riesling on a restaurant wine list, Chris speaks to Julie Dalton of Mastro's Steakhouse about pairing the wines of Germany with everything beefy: from dry-aged new york strips to marbled ribeyes to steak tartare. Julie also breaks down the...
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59. The Versatility of Riesling in Restaurants with Andres Blanco & Dale Ellington
Sommeliers around the world love to pair food with Riesling. In this two-part episode, Chris sits down with various wine professionals in Houston to discuss different styles of Riesling. In the first half, Chris chats with Andres Blanco and Dale Ellington about their experiences serving both dry...
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58. Japanese Whiskey & Asahikawa Ramen with Christopher Huang
Christopher Huang is the founder and owner of Ninja Ramen, a ramen shop that specializes in Japanese and Taiwanese whiskey. Christopher chats with Chris about late-night guests, TABC quandaries, bathroom signs, Hanoi vs Saigon-style pho, whiskey dilution, tonkotsu broth-hacks, and the secret to a...
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57. Foraging for Cali Herbs with Birk O'Halloran
Birk O’Halloran is the founder of Iconic Wine and Rockwell Vermouth. He started Iconic Wine in 2011 while running a NY-based distributor that supported the New California wine movement. Recently, he created Rockwell: a project focused producing classic vermouth with American ingredients. For this...
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56. Get the Bag(uette) with Otto Sanchez
Otto Sanchez is the chef and founder of Magnol French Baking in Houston. He has served as pastry chef for Alain Ducasse and Joël Robuchon and worked in kitchens in Yountville and Dubai. In this episode, Otto and Chris discuss working service on Mother’s Day, leading the pastry team at the Burj Al...
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55. Piquette & Pick Dates with The Austin Winery
Adrienne Ash and Cooper Anderson are winemakers at The Austin Winery. Cooper co-founded the winery seven years ago, and Adrienne also makes amphorae-matured wine under her own label, Ash Wines. They speak with Chris about learning from mistakes, deciding whether to can or bottle certain cuvées,...
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54. Tariff Troubles in a Three-Tier System
The tariffs on European wine went into effect back in October 2019 and created problems for importers, distributors, and sommeliers. Even once the tariffs were suspended in March of 2021, the wine industry is still dealing with their consequences. In this triple-decker episode, Chris chats with...
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53. One Year Later with Adele Corrigan & Alta Marfa
We've made it one year, gang! To celebrate the BTG Poddiversary, Chris checks in with Adele Corrigan of 13 Celsius wine bar and Ricky Taylor of Alta Marfa winery. Both Adele and Ricky fill us in about the turbulence of the past twelve months. It's a double-guest episode for you double-vaxxed...
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52. Braai, Beer, & Bush vines with Mick Craven
Mick Craven is a brash Aussie making vineyard-designated wine under his eponymous label to showcase the potential of old vines in Stellenbosch. He met his wife while working harvest in Sonoma, and they proceeded to travel from Domaine Dujac to Syria to South America to the Golan Heights before...
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51. Perfecting Fajitas with Nick Wong
Nick Wong is the Chef de Cuisine of UB Preserv, one of Houston's most celebrated restaurants. Before moving to Houston in 2018, Nick worked in NYC and SF at restaurants like Gramercy Tavern, Momofuku Ssäm Bar, and Incanto. For his BTG convo, Nick talks about staffing a kitchen amidst capacity...
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50. Defining Drinkability with Jurgen Gouws
Jurgen Gouws makes minimal-intervention wine in the Swartland under the Intellego Wines label. For BTG's first ever South Africa episode, Chris chats with Jurgen about the country's drought several years ago, the 2021 harvest, the collaborative spirit of Swartland, his PetNat experiment, the...
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48. California Pinot Noir with Kerith Overstreet
Kerith Overstreet is the winemaker and proprietor of Bruliam Wines in California. She sources Pinot Noir from Petaluma Gap, Santa Lucia Highlands and Russian River Valley. Prior to pursuing a wine career, Kerith completed residency and fellowships in pathology — her father said she had to…
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47. Crisis Management with Gio LoGrasso
Gio LoGrasso is the General Manager of Uchi, a Japanese restaurant in Houston, Texas. After regaining electricity last week, Gio met with Chris to discuss the winter storm’s impact on his restaurant and his home. They discuss winterizing a dining room, dealing with other weather-related crises…
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46. Basque Cider in Oregon with Jasper Smith
Jasper Smith is the founder of Son of Man and makes Sagardo-style cider in Oregon’s Columbia River Gorge. For this episode, Jasper discusses applying Basque cidermaking techniques to the heirloom apple varieties he sources from the orchards around Mt Hood. He also discusses spontaneous...
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45. Transcending Typicity in Txakolina with Álvaro de la Viña
Álvaro de la Viña started his Spanish natural wine import company in 2013. For today’s Texas Txotx-themed episode, Álvaro discusses the regional differences in Txakolina production, the challenges securing organic certification in Getaria, Selections de la Viña’s foray into South America, and his...
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44. Bizkaiko Txakolina with Itziar Insausti
Itziar Insausti is the winemaker of Doniene Gorrondona, one of the wineries responsible for reviving txakolina production near Bilbao through the creation of the Bizkaiko Txakolina DO in 1994. Itziar works with 100+ year-old vines of indigenous Basque grapes like Hondarrabi Zuri, Hondarrabi Zuri...
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43. Mentorship & Mindful Farming with Les Lunes & Populis
Diego Roig & Shaunt Oungoulian run Les Lunes and Populis, two Orinda-based wineries that focus on organically farming old vines in California. Over the summer, they created a BIPOC and LGBTQIA mentorship program, which aims to create a more inclusive and diverse wine industry. Shaunt & Diego chat...
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42. Ordering Tableside Wedge Salad with Eric Sandler
Eric Sandler is the Food Editor for CultureMap Houston and hosts a podcast called "What's Eric Eating" that reports on the Houston-area restaurant scene. This week, Eric walks Chris through his past ten months of restaurant reporting. Along the way, he talks about his favorite new restaurant to...
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41. Protecting Penedès with Pepe Raventós
Pepe Raventós and his family have been making wine in Penedès for 21 generations. In today's episode, Pepe walks Chris through the family's decision to leave the Cava D.O. in 2012, the Mediterranean climate of coastal Catalunya, his years living as an ex-pat here in the states, the influence of...
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40. Carbonic Carousing with Andy Young
Andy Young makes natural wine in Oregon’s Willamette Valley under two labels: The Marigny and Saint Reginald Parish. In this episode, Andy describes his approach to carbonic maceration, the backlash to glou, Texas viticulture, and the wine that inspired his Piquette. Along the way, he and Chris...
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39. Pineapple Pizza Pairings with Emily Tolbert
Emily Tolbert moved to Houston to pursue a career in medicine at MD Anderson before pivoting into wine. She currently runs the wine program for Savoir, a neighborhood restaurant in Houston’s Heights neighborhood. For BTG’s final episode of 2020, Emily walks Chris through her NYE restaurant...
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38. Christmas Traditions in the Houston Hospitality Industry
This week, Chris talks with six different hospitality workers about their respective businesses' plans for the upcoming holiday. Up first is Michelle Wallace of Gatlin's BBQ to talk about this year's influx of catering orders, her pivot to breakfast (brisket tacos!), and gumbo. To discuss…
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37. Christian Varas Pt 2: What can Okanagan Valley learn from Colchagua?
Last week, Christian Varas waxed nostalgic on his time working at NYC's Windows on the World before moving to Anguilla, where he smuggled in jamón for his panini shop and poured Domaine Ott rosewater by the jero. For part two, Christian pops a bottle of Osoyoos Larose and talks about the...
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36. Slinging Panini & Meursault in Anguilla with Christian Varas
First-generation Chilean-American Christian Varas grew up in Queens, NY. He went to film school to become a director and ended up working at Kevin Zraly's Windows on the World, located in the North Tower of the World Trade Center. Eventually Christian moved to the Caribbean island of Anguilla,...
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35. Serbia's Natural Wine Underground with Bikicki
Djordje Bikicki makes minimal-intervention wine in Serbia's northern wine region of Fruška Gora. In this week's episode, Djordje and his importer, Grant Richardson of Pangea Selections discuss the natural wine movement of Serbia and Central Europe. Along the way, Grant and Djordje walk Chris...
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34. English Fizz with Laura Rhys
Laura Rhys serves as development manager for Gusbourne, one of England's top sparkling wine houses. Before joining the Kent-based winery in 2015, Laura managed the wine program at the Michelin-starred London restaurant La Trompette. Laura earned the UK Sommelier of the Year title in 2009 and…
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33. Kitchen as a Classroom with Adam Garcia of PX Project
Adam Garcia is the Executive Chef and Director of Operations for PX Project, a non-profit that offers a paid culinary program to immigrants and refugees aged 16-24 in the Sharpstown/Gulfton area. Using the kitchen as the classroom to teach self-advocacy, financial literacy, time management, and...
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32. Rachel Delrocco Terrazas Pt.2
Rachel rejoins Chris to discuss the sexual harassment scandal recently exposed by The New York Times. To read the NYT article: https://www.nytimes.com/2020/10/29/dining/drinks/court-of-master-sommeliers-sexual-harassment-wine.html To read Rachel's recent article about the Bâtonnage Forum's...
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31. Spirits & Storytelling with Rachel DelRocco Terrazas
Rachel Delrocco Terrazas is a freelance wine, spirits, and travel writer. She currently serves as managing editor for The Vintner Project, a collaborative media outlet featuring beverage writers with diverse backgrounds sharing their expertise in an approachable way. Previously, she served as...
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30. Finding Your Voice with Josefa Concannon
Josefa Concannon is the Sales Manager for Louis Dressner Selections, one of the most venerable importers of minimal intervention wine. When she isn’t traveling the USA to sell cases of Beaujolais and Zibibbo, she is either running marathons or volunteering in her hometown of Chicago. For this...
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29. Tourism in 2020 with Kristen Sandvig
Kristen Sandvig worked for a boutique wine importer before starting a luxury travel consultancy called Lionhound Travel. At the start of the pandemic, she created virtual wine tasting series called “Talk Taste Travel” that has featured destinations like Piedmont, Montevideo, and Central Otago. On...
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28. Drinking & Driving & Designing with Chris Nguyen
Chris Nguyen is a design director with Judson Designs and moonlights as an interior consultant. His work has been featured in Architectural Digest Mexico, HGTV, and Apartment Therapy. An avid car collector and whiskey drinker, Chris also co-hosts the automotive podcast New For ’96! Chris & Chris...
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27. Millésime Conservas with Jose Gourmet
Lisbon-based Jose Gourmet is one of the most recognizable brands in the conservas market, thanks to the company’s artisanal production, commitment to sustainable fishing, as well as Luís Mendonça’s artistic packaging. Premium Iberian canned seafood has grown in popularity over the past decade…
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26. A Legacy of Resilience with Marc Hochar
Marc Hochar is the third generation of Chateau Musar, Lebanon’s premier winery. Founded in 1930, Musar is a story of perseverance: making wine every year of the Civil War except 1976 and 1984, despite the near constant threat of bombings. Once again, Lebanon has been thrown into turmoil; the…
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25. Blind Tasting with Brandon Kerne
Brandon Kerne pivoted at the start of the pandemic from steakhouse sommelier to e-commerce. During his tenure at Pappas Steakhouse, Brandon sat for the notoriously difficult Master Sommelier exam and now runs a boutique wine concierge service called Wines By BK. This week, Brandon discusses his...
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24. Saving Restaurants with Bobby Stuckey
Will the Hospitality Industry survive 2020? Bobby Stuckey is in this race for the long haul. In March, he helped create the Independent Restaurant Coalition (IRC) to fight for the 11 million independent restaurant employees in the USA. Bobby Stuckey is the co-founder of some of Colorado’s best...
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Frequently Asked Questions
How many episodes does By The Glass have?
By The Glass currently has 74 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is By The Glass about?
Thoughtful interviews about the food & beverage industry, hosted by Texas-based sommelier Chris Poldoian.
How often does By The Glass release new episodes?
By The Glass has 74 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to By The Glass?
You can listen to By The Glass on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts By The Glass?
By The Glass is created and hosted by Chris Poldoian.
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