New York

International Sommelier Guild

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Keith and Kimberly welcome Tom Allen of the International Sommelier Guild.

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Enjoy the Show

The International Sommelier Guild brings together the resources of the top educators, industry leaders, premier restaurateurs, wine merchants, wineries and writers. We are a community that learns from each other and strives to pool the knowledge of the best minds to keep you on top of new trends, research, developments and standards. We invite you to explore the various sections of the website and experience the passion, depth, and attention to detail that the Guild brings to the Sommelier discipline.

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Wineguys Radio and Taste Restaurant

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Keith Miller welcomes Tracey Berkner, owner of Taste Restaurant ( and

Who Is Taste?

Taste is dedicated to providing our guests with the highest quality service, food, beverage and ambiance. We strive to be innovative, leaders in our field and to make a difference in our community. Without you, our guest, none of this would be possible.

Taste is owned and operated by Mark and Tracey Berkner and their great staff. The Berkner’s come from a hospitality background where they worked for small family owned restaurants, wineries and Marriott Hotels & Resorts. From 1997 to 2003 they owned and operated the St. George Hotel in Volcano, CA. In August 2009, the Berkner’s opened the Volcano Union Inn a four-room bed and breakfast with a pub. They are focused on creating a great work environment for their staff and a great dining experience for their guests.

We look forward to meeting you. More info at

Lunch is served Saturday and Sunday 11:30 to 2…Dinner is served Thursday – Monday. Thursday, Friday and Monday service begins at 5pm, Saturday and Sunday service begins at 4:30pm

Taste has been invited to prepare a dinner at the James Beard House in New York City. The dinner is scheduled for April 30, 2013. If you can’t make it to NYC that night join us on Tuesday, February 19th or March 19th.

Receiving an invitation to cook at the James Beard House is just the first step in the long road to the actual dinner. It’s an expensive endeavor. The James Beard Foundation is a not-for-profit. Chefs donate the entire cost of the ingredients as well as travel expenses. “These events are a partnership between us and the chef,” explains Ms. Wojcik, “It’s expensive to create and maintain a performance space for the chefs.” The price charged for the dinner just covers the essential staff, marketing, and maintenance of the home. Probably the biggest logistical feat of a James Beard dinner is getting all the ingredients to the kitchen in New York City. The James Beard kitchen, housed in Beard’s small New York town house, is a little better equipped than a conventional home kitchen. Storage space is minimal and, because of the number of events each week, nothing can be brought to the house until the day of the event.

ZAGAT Rated – America’s Top Restaurants
ZAGAT #1 Restaurant in Sacramento Region


Sponsors of Wineguys Radio
Sponsors of Wineguys Radio

The Bureau

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Ross Wessermann ( calls in from New York to talk everything Loire. Since we love the Loire we thought it would be great idea for him to chat about this area in France that produces Grade A Wine ! Knowledge is power correct?  Listen in…

Food and Wine of the Loire: Dry and off-dry Vouvray pair beautifully with the slight sweetness of scallops and lobster. Intense, pungent Savennières, is excellent with a wide range of fresh and smoked fish, as well as with white meats such as veal or sweatbreads. Chinon, Bourgueil, St Nicolas de Bourgueil and Saumur Champigny flatter any grilled or roasted meat. The richer wines are especially well suited to roast leg of lamb, and the lighter ones, slightly chilled, are ideal wines for a summer barbecue. They are also excellent wines for Thanksgiving dinner. The appellations of Anjou, Saumur and Touraine produce a wide variety of wines for everyday drinking. Whether red, white or rosé, there are few better wines to buy in quantity for everyday use. Please visit Ross and learn a whole lot more at


Keith Miller
Sponsor of Wineguys Radio

Banfi Vintners

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( Part 1 of 2 ) William Davis sits down with Bill Whiting, Wine Education Manager of Banfi Vintners of Old Brookville, NY, the U.S. leading wine importer and a major producer of premium offerings in Italy. In his role, Mr. Whiting tailors and implements educational programs for the staffs of Banfi wholesalers as well as the sales personnel of key on-premise and off-premise accounts in metro New York, New Jersey and Connecticut. His presentations focus on the wines of Italy, Chile, Argentina and Australia, while his classroom venues vary from Banfi’s corporate headquarters in Old Brookville to the premises of local distributors, restaurants and wine shops. Please Visit

Part 1

Part 2


Drink Local Wine ?

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Wineguys Radio and Drink Local Wine

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Wayne Belding, aka The Master Sommelier Guycalls in from Boulder , Colorado to chat and why you should drink local wine.. You are saying should I?  He says…..,( listen in to find out more). About Wayne Belding: he grew up in the mid-Hudson Valley of upstate New York, now, ironically, a burgeoning wine-producing area. After earning a degree in geology from the State University of New York at Binghamton in 1972, he moved to Colorado and ultimately found his way into the oil fields of the U.S. as a geologist. Along the way, he became fascinated with wine, and when the energy boom went bust in 1982, used that opportunity to transform his avocation into his vocation. Follow to read more  and please visit to learn about the why’s and how’s etc etc  … Smile :   )  

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Hey Look It’s Meehan of PDT!!

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Wineguys TV, Jim Meehan of PDT and Banks Rum

Part 1 of 3,  Now just click the pic!

Jim Meehan… He insists he doesn’t run a speakeasy and that he’s not into gimmicks. PDT (short for “Please Don’t Tell”) has attracted locals and B&T kids alike for their mix of innovative cocktails served behind a “secret” phone booth in the middle of Crif Dogs in the East Village, which might as well just be a regular door at this point. And after four years their reservations are still always full, no small feat in a city with the attention span of a 4-year-old with ADD. Jim spoke with us about the secret to keeping a business alive in New York, how his “modern speakeasy” fought the inevitable speakeasy backlash, and why PDT may be the Zooropa of the cocktail scene.

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Food, Booze and Oak in Boulder

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Wineguys Radio Oak at Fourteenth

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The Studio was  a Full House and the guys from Oak at Fourteenth were at the Top of the Deck. Steven and Brian  Bit about Oak: OAK at fourteenth opened in March 2010 to rave reviews, showcasing a seasonally inspired menu utilizing locally grown ingredients. After a fire closed the restaurant shortly after its opening, the team used the opportunity to re-imagine the design and streamline the offerings. With OAK’s re-opening, Redizowski looks forward serving a refined New American menu, maximizing the unique flavor profile of the oak oven and grill.

Bit about Steven: With experience in iconic kitchens across the country over the past fifteen years, Chef Steven Redzikowski has finally achieved his dream of owning and running his own restaurant. Like many chefs before him, that dream started with humble beginnings at the young age of fifteen, working at a local pizzeria in his hometown of New York.

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