Episode 301: Raoul's Restaurant at 50: From the archives

Send us Fan MailDavid & Lois Cho are crafting wines with precision, energy, and a kind of quiet intensity that stays with you.No shortcuts. No excess. Just clarity and purpose in every glass. This is what happens when obsession meets taste.#winepodcast #drinkbetter#winelife #sommlife #getchowinesCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Send us Fan MailPerched above the village of Radda in Chianti, this tiny 12-acre estate is carved into steep hillsides at 1,050–1,200 feet, surrounded by forest and bathed in southeastern light. Ancient vines—mostly Sangiovese planted in 1967—dig deep into galestro clay and fractured alberese stone, yielding wines of striking tension and lift. #ertadiradda#chianticlassico#chianticlassico_brunello_loverCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Send us Fan MailHis first vintage captivated top sommeliers in Paris and Michelin-starred restaurants — and never made it to the U.S. Now the second vintage has arrived, and North Berkeley Imports is ready to wow the country. It’s not just Vouvray. It’s old-vine, single-site Chenin Blanc grown on pure limestone (tuffeau) clay, flint soils, farmed with an almost obsessive focus on low yields and precision, then vinified to express tension. The youngest vines are over 50 years old, and the wines are already becoming some of the most sought-after Chenin Blancs in the Loire.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Send us Fan MailWhen tariffs hit, small importers didn’t just lose margin — they lost oxygen. But one importer refused to accept it. Victor Schwartz of VOS Imports took on executive trade power in a landmark case against Trump-era tariffs — and won.This isn’t just a wine story. It’s a story about grit, limits of authority, and what happens when one voice refuses to stay quiet.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Send us Fan MailPeasant has an all-star hospitality team, and from the moment you walk through the door, you feel at home. Beneath the soft glow of candlelight, superstar chef Marc Forgione’s food arrives as the scent of the wood-burning oven teases your senses. And that’s just the beginning. Big shout out to Cara and Irakly for that special touch that keeps people coming back Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Send us Fan MailArthur Guinness felt it was important to give back to the city that hosts the brewery. In the 1800s, the Guinness family contributed to the restoration of St. Patrick’s Cathedral in Dublin. St. Stephen’s Green, a private green reserved for the city’s wealthiest residents, was purchased by Arthur Edward Guinness and donated to the City so the green space could be enjoyed by everyone in the area.The brewery paid 10% higher than the average industrial wage in Dublin at the time. In 1870, a medical centre was established to provide free healthcare not just to employees but to their families. This generosity still exists today. Next time you grab a pint, smile and remind yourself of all the  great things Guinness did to make the world a better place. DM my IG  @dotjpodcast for my favorite Guinness spots in NYC.   Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Send us Fan MailJYPSI Whiskey is built differently—starting with heirloom grains and aging chosen for flavor, not efficiency, and driven by a fiercely independent ethos that traces back to Eric Church turning down a Jack Daniel’s signature bottling, an honor previously offered only to Frank Sinatra. Walking away from a massive payday, Church chose ownership over endorsement, helping build JYPSI as a whiskey rooted in craft, control, and creative freedom—made on its own terms, not someone else’s label. #ericchurchmusic #whiskeyjypsi #arisussman# thebaddishgroupCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Send us Fan MailJared Deery manages the Iconic restaurant Blue Ribbon Brasserie. He is also a brilliant painter whose art has been featured around the world and  one of the founders of Tappeto Volante Projects  and Art Studio.It’s the Life and Times of a brilliant artist. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Send us Fan MailOne of my favorite episodes to date: Eric Guido from Vinous has just completed a two-week, sardine-only diet. It’s the perfect time for a deep dive into sardines—their health benefits, varying price points, and the impact of their country of origin.  Also joining me is super taster Audrey Frick, where we discuss the best wine pairings to complement these unique fish.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Send us Fan MailI believe 100 years of joy radiate from the floor boards of Raoul's . Karim Raoul joins me to discuss this legendary  restaurant.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.