All Episodes
By The Glass — 74 episodes
74. Finding the Music in Hospitality with Kate Nye
73. Building a Sustainable Food System with Blue Horizon’s Matteo Parenti
72. Artistic Creativity in Spirits Marketing with Vadim Grigoryan
71. The Hong Kong-Hollister Hustle with Christian Pillsbury of Eden Rift
70. Digital Transformation, Sustainability, and Sweetgreen with Chengyi Lin
69. The Legacy of Tour d’Argent with André Terrail
68. Douro Valley & Global Strategy with Felipe Monteiro
67. Back in Alsace with David Neilson
66. Self-Expression in Ice Cream, Yakitori, & Natural Wine at Le Rigmarole & Folderol
65. David Lebovitz on Drinking & Cooking French
64. The Patina of Montrose with Levi Lemaster
63. Differentiating Hotel & Restaurant Wine Lists with Patrick Olds
62. Texas Report with Valerie Trasatti & Drew Gimma
61. The Human Scale of Winemaking & Importing with Stephen Bitterolf
60. The Versatility of Riesling: Part 2 with Julie Dalton
59. The Versatility of Riesling in Restaurants with Andres Blanco & Dale Ellington
58. Japanese Whiskey & Asahikawa Ramen with Christopher Huang
57. Foraging for Cali Herbs with Birk O'Halloran
56. Get the Bag(uette) with Otto Sanchez
55. Piquette & Pick Dates with The Austin Winery
54. Tariff Troubles in a Three-Tier System
53. One Year Later with Adele Corrigan & Alta Marfa
52. Braai, Beer, & Bush vines with Mick Craven
51. Perfecting Fajitas with Nick Wong
50. Defining Drinkability with Jurgen Gouws
48. California Pinot Noir with Kerith Overstreet
47. Crisis Management with Gio LoGrasso
46. Basque Cider in Oregon with Jasper Smith
45. Transcending Typicity in Txakolina with Álvaro de la Viña
44. Bizkaiko Txakolina with Itziar Insausti
43. Mentorship & Mindful Farming with Les Lunes & Populis
42. Ordering Tableside Wedge Salad with Eric Sandler
41. Protecting Penedès with Pepe Raventós
40. Carbonic Carousing with Andy Young
39. Pineapple Pizza Pairings with Emily Tolbert
38. Christmas Traditions in the Houston Hospitality Industry
37. Christian Varas Pt 2: What can Okanagan Valley learn from Colchagua?
36. Slinging Panini & Meursault in Anguilla with Christian Varas
35. Serbia's Natural Wine Underground with Bikicki
34. English Fizz with Laura Rhys
33. Kitchen as a Classroom with Adam Garcia of PX Project
32. Rachel Delrocco Terrazas Pt.2
31. Spirits & Storytelling with Rachel DelRocco Terrazas
30. Finding Your Voice with Josefa Concannon
29. Tourism in 2020 with Kristen Sandvig
28. Drinking & Driving & Designing with Chris Nguyen
27. Millésime Conservas with Jose Gourmet
26. A Legacy of Resilience with Marc Hochar
25. Blind Tasting with Brandon Kerne
24. Saving Restaurants with Bobby Stuckey
23. Wine Label Design with Chris Kelly
22. Germany's Next Generation, Part 2: Andreas Hütwohl of Von Winning
21. Germany's Next Generation, Part 1: Meike & Dörte of Meyer-Näkel
20. Minimal Intervention, Part 2: Balanced Importing with Jenna Fields
19. Minimal Intervention, Part 1: Biodynamics with Jochen Beurer
18. German Wine 101 with the NFL's Lance Zierlein
17. Cooking Under Pressure with Erin Smith Feges
16. Hip Hop & Hospitality with Charlie Reyes
15. David Schroeder on Guinness & Midsommar
14. Syrah & Sustainable Hiring with Pete Stolpman & Ruben Soloranzo
13. Gender Equality in Wine with Rania Zayyat
12. Michelle Wallace Asks "And Then What?"
11. Preserving Houston with Chris Shepherd
10. Sarah Troxell on Tiki Drinks & Why Chefs Make the Best Bartenders
09. Lyle Railsback on Bespoke Suits & Beaujolais
Episode 08: Jaime Gil Quarantines with Fino Sherry & Oysters
Bonus Episode: Sake 101 with Matt Taylor
Episode 07: Importing Sake with Monica Samuels
Episode 06: Breaking Ground with Alta Marfa
Episode 05: Drew Gimma on Fermentation in Bread & Beer
Episode 04: Adele Corrigan takes on COVID19
Episode 03: Matt Tabor on the Golden Ratio & Chalkboard Menus
Episode 02: Jeremy Parzen discusses Franciacorta & Lambrusco
Episode 01: Sean Beck pairs Côte-Rôtie with Ant Mole