Send us Fan Mail For 30 years, André Tamers and De Maison Selections have been changing the way America drinks wine—discovering iconic producers before anyone else, championing authenticity over trends, and building one of the most respected portfolios in the industry. Today, we celebrate three decades of vision, passion, and an unwavering commitment to the people behind the bottle. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemake...

Send us Fan Mail Wine critic. Palate shaper. Burgundy insider. Before he helped define a generation of wines at The Wine Advocate, Pierre-Antoine Rovani was helping shape how we taste Burgundy itself. Now, as the man behind Maison Remoissenet Père et Fils, he joins DOTJ to talk great vintages, rebuilding a legendary house, and what truly makes a wine unforgettable. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and m...

Send us Fan Mail Globetrotting chef Andrew Zimmern—a fearless voice at the intersection of food, culture, and curiosity—dives into what we eat, why it matters, and the stories that shape it all. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Send us Fan Mail Café Mulberry and The Mulberry are redefining neighborhood dining—where old-school charm meets downtown edge, and every detail feels personal. This is a story about building a vibe, not just a restaurant. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Send us Fan Mail David & 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 #getchowines Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Send us Fan Mail Perched 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_lover Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from I...

Send us Fan Mail His 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 t...

Send us Fan Mail When 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, ...

Send us Fan Mail Peasant 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,...

Send us Fan Mail Arthur 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...