We had the pleasure of chatting wine with Alder Yarrow, and are excited to share the Q&A with everyone. Alder is a humble person who is wildly passionate and knowledgeable about wine and food. So pour a glass of vino, sit back, relax and enjoy – cheers!

How did Vinography get started?

In 2003 I had become the “wine guy” that all my friends would ask for advice on various things, from the “best Merlot under $20″ to the hottest new restaurant in San Francisco. I started Vinography as a place I could collect and store all the notes that I am in the habit of making about the wines I drink and the restaurants I visit. I also wanted a place I could send people to instead of dispensing the same advice over and over again. My day job is in the internet field, and it was also a good way to teach myself about these things called blogs, which were just starting to become better known. After my first few posts, it quickly became clear that the blog was also a creative outlet for me. Several weeks into my experiment, I found myself writing about food and wine every day, and I basically haven’t stopped since. Vinography was the first active site on the internet to adopt the label of “wine blog.”

Where did your passion from wine originate?

During college I spent some time studying at Oxford University thanks to an exchange program that Stanford had with them. The food was so atrocious in the colleges there, I started cooking for myself, and figured since it was legal, I should be drinking wine with my dinner. So I would go down to the local store and, too intimidated to talk to anyone, buy something that looked good that I could afford. I became fascinated with the different flavor profiles of wine, and that was the beginning of my passion.

What’s an average day for Alder and Vinography?

Well, since I have a day job as the CEO of a consulting firm, my day is mostly about family and my job. I help to get my daughter ready for kindergarten, take her to school, and then work an 8 or 9 hour day at the office. Occasionally at lunch I’ll see what kind of wine news is floating around on the Internet, but my days don’t have much wine in them. I’ll pick my daughter up from school, come home and have dinner with the family, which will often include a glass of wine. Then when the little one is in bed, I’ll do another couple of hours of real work on the computer, and then if I have the energy, I’ll write a blog post. That’s a pretty typical day.

How often do you taste different wines?

I get a lot of samples, and open a few several times a week to taste them at home. Every six or so weeks, I’ll spend half a day working through several cases of samples just to get the pile a little smaller. I go to large trade tastings every month or so, where I taste sometimes hundreds of wines, and every three or four months, I’ll go on a press trip to a wine region where I’ll spend a week tasting a lot of different wines.

Favorite wine region and wine?

I can’t possibly select one specific region or wine. I adore all sorts of wines. Some of my favorite regions include Burgundy, Friuli, Tuscany, Alsace, the Mosel, Sonoma County, and Washington State.

Best restaurants in the country, and wine?

It’s hard to beat dining in France in general, and in Burgundy in particular. I love that you can get older vintages of wines on wine lists there.

Most overrated wine theme?

I’m not sure I understand the question, but I really wish everyone would stop harping on about alcohol levels in wine as if they were the scourge of the earth.

Best winemakers?

The best winemakers, I find, are those that border on mad geniuses. Driven, iconoclastic, often eccentric, these winemakers couldn’t possibly do anything other than make wine obsessively. And we get to benefit from their obsession. Frank Cornelissen, Ales Kristancic, Marcel Deiss, Dr. Bailey Carrodus, Didier Daguenau — all make or made wine the way they thought it should be made, not according to some formula.

The most overrated wine region?

The Grand Crus of Bordeaux. While lesser Bordeaux still produce some interesting and affordable wines, most of the classed growths are simply out of touch with this universe, and their prices no longer correlate with any real sense of quality or pleasure.

Most bizarre wine story you have covered?

A wine label called Vampire Vineyards suing Martha Stewart because she showed her viewers how to make cute little Vampire Wine labels for Halloween parties.

Next trend in the wine industry?

A growing cadre of winemakers everywhere committed to being completely transparent in their labeling, showing everything that was used in the winemaking process, from cultured yeasts to fining agents.

How cool is Terry Theise?

I call him the Shakespeare of Terroir. In short, super cool. He’s one of the best wine writers on the planet and he doesn’t even get paid to do it.

Up and coming wine “rock stars?”

Take a look at the wines of Jamie Kutch. He is at the vanguard of winemakers in California who are making Pinot Noir the way the Burgundians do.

Best wine book?

If I have to choose just one, it’s the Oxford Companion to Wine. If I get a second choice, then it’s Kermit Lynch’s Adventures on the Wine Route.

Why do you feel proper wine storage is necessary?

Well, it all depends on what you call proper. I think the vast majority of people obsess too much about wine storage, as if 58 degrees or even 61 is somehow horrible and to be avoided. If you’re buying wine for investment purposes, and need to show records of proper provenance and storage, then a perfectly controlled wine storage environment is the equivalent of deposit insurance at a bank.

Alder Yarrow started Vinography in 2004 before wine blogging was even remotely accepted. His site is among many of the most influential wine blogs on the Internet. Featuring wine and sake reviews, restaurant reviews, editorials, book reviews, wine news, and wine event coverage, Vinography publishes new content daily to a global readership. The site works hard to create an alternative to the traditional sources and styles of wine journalism, partially through its emphasis on the stories, the people, and the passion behind wine, all told from a decidedly down-to-earth perspective.
www.intowine.com

Mario Andretti is quite simply a living legend. He was kind enough to spend 30 minutes with me to discuss his passion for wine, his family, and of course his passion for racing. Please buckle up and enjoy the ride!

In his quest for his various racing championships, Mario traveled the world. His travels to exotic places – combining great dining with fine wine – led to his ultimate appreciation of wine as one of life’s pleasures. After years of measuring success in hundredths of a second, Mario retired from racing and turned his attention to the slow art of making wine.

Today the Andretti Winery in California’s Napa Valley is a popular destination for tasting the finest wines, as well as a magnificent setting for special events.

www.MarioAndretti.com

What was your experience of wine growing up in Italy?

Mario: I was born in Italy and lived there until I was 15. Growing up in Italy, wine was a part of everyday life. I certainly didn’t prefer it; I preferred soda pop. But wine was at our table every day. I had no appreciation for it.

When did you start to really appreciate wine?

Mario: In my thirties, not before that. And it was my career in racing that actually led to my love of wine. I was fortunate while racing to travel the world – Asia, Africa, Europe, North America, South America. I raced on every continent. And my travels to exotic places – combining great dining with fine wine – led to my ultimate appreciation of wine as one of life’s pleasures. I remember being in South Africa in the early 70s. I was somewhat surprised at the extent of the wine list at the restaurant we were at in Johannesburg. It certainly wasn’t what I would expect in South Africa. All of a sudden, I’m realizing you don’t have to have French wines in South Africa. You can have South African wines. And I found the same thing in Argentina. When I raced in Madrid and Barcelona, I found how good Spanish wines are. After a few more experiences like that – finding great wines in what I thought were the most unlikely countries – I made it a point to inquire about local specialties. I would ask and I would try. And I found that wherever I was in the world, if I went with the local specialties – I was going to like it. And that is what made me more and more curious as I traveled and raced around the world. My interest in wine increased over the years. When I retired at the end of 1994, I turned my attention to wine.

How has wine affected your life?

Mario: Wine affected me differently throughout the course of my life. Growing up in Italy, for instance, wine was always at our table. That doesn’t mean I preferred it. I had no appreciation for wine. Then, during my racing career, I got invited to great restaurants and beautiful homes and I tasted some of the finest wines in the world. That really peaked my interest in wine. Today we produce our own wines so I’m affected because I have skin in it – and pride – my name is on the label – and I’m accountable.

Opinions of Napa?

I started visiting Napa in the early 70′s and became friends with many people and just happen to fall in love with it. My wine career realy started with Louis Martini using my name on one of his labels and one thing lead to the next and next thing I knew I purchased

What is your favorite wine type?

Mario: That’s like asking me which of my children I like best. I hope I never have to choose, but if I had to…. I would choose Chardonnay for white and Cabernet for red (with Sangiovese a close second).

What have you found surprising about your journey as a winery owner?

Mario: I’m surprised that I never got tired. I still go through life with the pedal to the metal. I’m still up for a challenge. I have objectives. I wake up with an agenda. I don’t feel worn out. I still get excited about new ventures, from a new race season and wine release, to Twitter and Facebook. I never lost my work ethic. My heart and my soul are still in it. Desire is still very much alive in me. And I’m surprised as hell. When I was 40, I think I figured I’d be laying on the sofa at 65.

What are you most proud of about Andretti Winery?

Mario: I think I’m most proud of our consistency with all of our varietals over the years. We’ve always been well received. Bob Pepi and I have been true to our styles for 15 years. When he makes his wines, he stays true to my style and his. We talk. We have never deviated. People who enjoy Andretti wines can come back year after year and know the wines are going to be consistently good.

Years ago, you poured your Sangiovese in Italy and received great reviews…tell us about that…

Mario: In 1997, I was invited to the 100th anniversary of Ferrari in Italy. The Ferrari and Fiat families (and their entourages) were there. After unveiling a monument in honor of the 100th Anniversary, we had dinner at one of my favorite restaurants in Bologna. I brought out two bottles of the Andretti 1995 Sangiovese, and we had a blind tasting. Our wine won everyone’s praise. I was extremely proud. Of course I wouldn’t tell you this story unless it had a good ending.

Has the wine line-up changed much at Andretti since it’s birth in 1996?

Mario: In 1996 we only produced a couple hundred cases of Cabernet and Chardonnay. Today, Andretti Winery produces 16 different wines, including Chardonnays, Merlots and Cabs, a Sauvignon Blanc, Pinot Noir, Pinot Grigio, Sangiovese, Syrah, Riesling, Zinfandel, Dolcetto, Moscato, Port and Barbera. Our wines are in four tiers: the Montona Reserve varietals, our Napa Valley and Villa Andretti varietals and our Andretti Selections series.

Mario, you’ve won more than 100 races in your career. When you win a race, do they always uncork Champagne?

Mario: The champagne tradition was started in Europe in the 1960s, by Dan Gurney, a famous American race car driver. The celebration in the winner’s circle had always been very proper. But Dan is a character and when he shook a bottle of Moet and started spraying everybody, that became the fashion over the years in all the top levels of motorsports. The only exception is Indianapolis, where the tradition is very different. It all started in 1911 when Ray Harroun, the winner of the first Indy 500, was asked after his victory what he wanted to drink. He answered “milk!” And the milk industry has been milking the heck out of that ever since.

What is your preference when you won a race – milk or champagne?

There is only one race I wanted to finish with milk (he laughed and said of course that was the Indy 500)

How is it being a father when your son is racing?

A double edge sword. I had two sons and a nephew racing…the best was once me, my son, and my nephew were 1,2,and three on the podium…there is always an element of concern because its not the safest sport in the world but if you do it its the chance you take. My kids were never forced to race but they just loved it. Once that happened I realized what my wife had to deal with all those years….sometimes I would just shut my eyes and pray…but it is what it is.

I was lucky to drive through the 50′s, 60′s, 70′s, 80′s, 90′s and I always embraced the change…it was that ability that always kept me in the game…some people have a hard time embracing change I never did. It has been a tremendous asset in the wine business as well.

How many bottles are in your cellar now?

3,000 bottles…I am very proud of my cellar…I have wines from all over the world… there is some really great wines in there. Many of the wines were purchased through estate sales and of course my travels.

Myriad Cellars

Myriad Cellars is Napa artisan winemaking at its best; extremely small production, hands on winemaking, use of limited production premium French Oak barrels and a clear and focused attention to detail. Mike does all the cellar work himself; as he says, by doing all the cellar work himself, he is “closer to the wines” and has complete control of the entire winemaking process from start to finish.

As a long time consumer with a passion for old and new world wines he made a career change after a family business in Oregon sold and then he moved to the Napa Valley. Initially, for three harvests he trained under the well respected winemaker Thomas Brown and has helped make wine for Napa notables including Schrader Cellars, Maybach and Outpost. Lets catch up with Mike Smith.

So let’s start the interview with Mike Smith of Myriad Cellars!

The restaurant is a sophisticated but approachable blend of old world colonial warmth and modern-minded amenities. The menus change seasonally to ensure you have a meal featuring the best available ingredients.

We highly recommend The Pluckemin Inn for their incredible wine list, atmosphere, and of course food. As one of our incredible partners we ask that you enjoy the video and give them a try!

Please take a look and spend a few minutes with The Cake Boss and J&C. Don’t forget to check out the Cake Boss section of the TLC website. Salute!

In only two seasons leading the Buccaneers’ front office, Dominik has already gained a reputation as one of the league’s top talent evaluators, with a keen aptitude for finding late-round gems, in addition to fully utilizing the “second draft”—bringing in rookie contributors through undrafted free agency, scouring the waiver wire and opposing teams’ practice squads. I found Mark to be very passionate about football, his family, our military, and of course wine. We were able to catch up with Mark during Tampa Bay’s bye week and we were very appreciative about that. “Are you ready for some football?!”

How did you get into the NFL?

At the University of Kansas (Sports Mgmt) they were just starting out w the new program. Most schools back then did not carry it but I jumped right in. I started volunteering my time w the athletic department and got recommended to the KC Chiefs for the first ever scouting internship…I spent year and half there…then came to Tampa in 95 and have been here ever since.

How long have you been in the Tampa Bay Buccaneer organization?

17 years! I started in scouting…worked w Sam Wyche then he got fired and we hired Tony Dungy (which I like to tell people I hired him but I was only 24!) so I didn’t have alot to do with it. I have worked w 10 different head coaches and 7 different GM’s so I have learned alot from many different people. I have now been the general manager for three years. (Mark became GM at 37!)

Did you like Tony Dungy?

Love him. He is everything you hope he is…if anything he is one of the wisest men I have ever been around.

When did you get into wine?

My wife was a waitress at a famous steak restaurant and became very interested in wine…she got me hooked! It was around 1996 when we started to fall in love with wine. I slowly started to accumulate wine starting from ’96 on.

What is your favorite wine?

If you have to put me on the spot I will say Brunello…I really enjoy Italians.

Your on the clock…what’s the first overall pick for Mark Dominik?

Wow…gonna stay in Italy and say Masseto. Also enjoy Phelps cab’s and starting to really learn about burgundy and in the summer always Sauvignon blanc.

Do you travel to wine regions?

When I was a scout I would always try and get to the 49er and Oakland games so I could get out to Napa. I use to go alot more but since becoming the gm I haven’t had the time recently. I have always wanted to do Oregon so that’s next on the agenda.

What’s your opinion of Washington State?

Love it…I was lucky enough to get on Quilceda Creeks list in 02.

Favorite restaurants?

In Tampa…Burns is the best! We recently had a 48 Bordeaux and a 56 Burgundy…outstanding! Its the most impressive wine list I have ever seen. Outside of Tampa I am a big fan of Roy’s. Tampa has been adding alot of great restaurants over the years…another favorite is 717.

As everyone knows we are HUGE supporters of our service men and woman…and very involved in Wounded Warrior..I know that’s important to you as well…why is that? (Mark had just returned this day from visiting wounded warriors w Josh Freeman and Kellen Winslow) I grew up in a military family, with my grandfather serving in WW1. My dad was in the Navy…both uncles served and my father in law served over 20 years. Its about sacrifice and the choice they make to protect us. Over 99% of this country has freedom because 1% volunteers to defend us. Getting out to the hospitals is just a way to say thanks.

A proud supporter of the United States military, Dominik is an auxiliary member of the Veterans of Foreign Wars Post 4321 and sponsored and has participated in a golf tournament at MacDill Air Force Base to aid in the renovation project for Post 4321 headquarters. He has also established a close relationship with the James A. Haley Veterans’ Hospital where he regularly visits wounded warriors and volunteers with their “Helping Hands” program. During the season, Dominik sponsors “Dominik’s Den,” a ticket program that provided a special game day experience for military servicemen and women

Favorite wine story?

I was able to be out to Shafer vineyards 5 times in ’04 and was able to see the entire process (from buds coming through, harvest, and even helped bottle alongside Doug Shafer) it was awesome!

And by the way Shafer scores a 92 for the ’04 vintage so maybe Mark has a future in wine making!

How big is your current collection?

Well since we have 3 youngsters we seem to be dwindling down just a little but we are currently around 1,000 bottles.

Tampa Bay is currently 4-4 where do you finish? What I want to see more from this club is consistency. We did split w the Saints…and other than the game against the 49ERS we have competed each week.

J&C is going on record as TB will beat Green Bay!

Whats the biggest change in your 17 years in the NFL?

The players size and speed. Its amazing how 17 years ago a lineman was 240 now they are 340! Also there is much more scoring…defense is almost there to just contain the other offense.

Favorite quote?

“You can become smart in anything that’s important to you.”

Drew Bledsoe has led an amazing life, so we were excited to have a chance to speak with him about his life and his passion for wine. Let’s chat with Drew!

Who were some of your biggest influences in your life?

OBVIOUSLY my folks…they are my foundation. Specifically to wine Chris Figgins..he has been an amazing mentor/partner who I continue to learn from each day.

Favorite coach?

Mike Price from my college days….as to the NFL Sean Payton.

Obviously you always had a passion for sports/football…when and where did the wine passion come from?

It was kind of an evolution…my wife and I started to drink wine w dinner and found it so much more interesting then any other beverage we use to have. We then took a trip to Napa and started to learn about the whole process. First your a farmer,then a winemaker, then  marketing and distribution. I found the entire process fascinating…just starting out with a piece of bare ground and ending up with a work of art in a bottle which you can share w friends and family. So I not only thought it could be a great business but also a wonderful lifestyle as well.

I have to say Walla Walla is one of my favorite regions…tremendous values…what are some of your favorites outside of Walla?

Huge fan of Oregon pinot especially 2008. I also love Italian wine…they really reward age and of course with a little effort in the kitchen pairings can be magical.

Please tell us about Doubleback and how it begun?

We originally bought land in Columbia Valley had no idea at that point Chris Figgins our old neighbor would even consider working outside of Lionetti. He agreed to sit down and meet I thought we were meeting so that I could pick his brain…little did I know he was actually interviewing me to see if I was truly serious…thankfully I convinced him! I then hired Chris as my winemaker and consultant thereafter and with Chris direction we decided from a branding standpoint and quality standpoint that Walla Walla (where I grew up) would be where we would begin. We sold the Columbia Valley and now have 2 estates vineyards which is where we produced the 07 and 08 w all purchased fruit (Figgins family,7 Hills,PepperBridge, and LeFore). 2010 is when we will begin to integrate our own fruit.

How much time do you spend in the vineyards?

4-6 days per month…and well over 10 marketing trips throughout the year. (Mass, Texas, Arizona, Cali etc) Our goal for distribution will be 2-3,000 cases.

What types of wine do you make/ and how much production?

Doubleback Cabernet (and this year will release 100 cases of Shiraz strictly for mailing list and J&C fans around $45 per bottle)

Being a father of 3 (Drew has 4) I really respect the way you have always lead by example and been a great father….in order please describe what you think is the hardest:

1. Being a father (Most Important no question)
2. Making wine/running a vineyard (raising kids and vines alot of similarities…when raising vines and you give them everything they want you end up with big overripe sloppy berries and no complexity…but when you hold back with just the right amounts…and sometime stress them and make them work for it…much like children make them work and develop character and qualities you will be proud of.)
3. Mo Lewis hit (Quick and very painful…but basically over and done with after 6 weeks of laying around the hospital)
4. Training camp (tough to leave Montana and the family but was fun and the fact I was a QB I didn’t have to bust heads all day!)

Are the kids following you in either sports or wine making?

My kids have helped plant vines and have also helped during harvest.   As to sports they are truly into everything…much like the way I was growing up.

Favorite college story? ( that you can tell )

My favorite game (rival was U 0F WASHINGTON) early 90′s era they were in the national hunt…92 over in Pullman and it snowed 8″ and we beat them down pretty good. Off the field I loved the small school feel and often wonder what it would of been like to spend another year there.

Did you get to spend alot of time with your grandfather?

(Great Grandfather, Albert McQueen Bledsoe, was a ship’s captain during World War II and a Rear Admiral) We are HUGE supporters of our men and women who have served this great nation and granted us the ability to live with freedom.

Please tell us about him…

My great grandpa was a rear admiral in WWII…my Grandpa Stew was at UCLA when we were bombed…the next morning he and his best friend signed up….went to flight school and eventually landed in Top Gun school (where they eventually became instructors) He did see service where his best friend died while ejecting from his burning plane…but signaled to Grandpa Stew thumbs up to the Flag (signaling it was worth dying for) on his flight jacket as he was going down.

Favorite Bands?

My Morning Jacket, Wilco, Amos Lee, Brett Dennen

Whats your favorite wine/food pairing?  

I am pretty easy… Lamb chops & a big cab or a bolognese and a Brunello.

Where can our readers purchase Doubleback wine?

The Doubleback website or through J&C.

How important is it to properly cellar wine? And why do you feel EVERYONE should have a J&C wine cellar?

Wines really reward some time laying down to fully integrate…I obviously know my wine the best…and it’s amazing to see how our wine has evolved over the years…all those components seem to integrate and become one and that’s when the wine becomes truly special. Most of the old world wines almost demand it…like a decade before they are even approachable.

Drew will be offering signed mags of the 2010 Doubleback on a first come first serve basis…please contact us for more information.

Below you will find a video interview with our friend Albert Hasse, Sales and Account Manager at Brooklyn Winery. Enjoy!

Don’t forget to check out Terry’s book Reading Between the Wines – cheers!

Video Interview

(please turn up your volume when watching the video)

Picture Gallery

Q&A with Harmon Skurnik

Please tell us about how you got your start in wine…as well as your passion for it?
My earliest exposure to fine wine was as a teenager at my kitchen table in Merrick, Long Island. My parents were passionate travelers and in 1970, returned from a trip to France, where they caught the wine bug. My mom came back a wine collector, and my dad retro-fitted a walk-in freezer in my basement into a 55-degree wine cellar. Mom went on a buying spree, purchasing many wines by the case – at ridiculously low prices by today’s standards – of ’61 and ’66 Bordeaux, ’61 Chateauneuf-du-Papes, and wonderful Rieslings from Germany, among other things. And at a time when most Americans were drinking soda pop with dinner, we had fine wine on the table. It is really my mom’s passion that first showed Michael and I what wine appreciation was all about. And, lucky for us, we were able to expand on that passion and turn it into a career, as well as a pretty successful wine importing company that now employs over 50 people. We are ever grateful to my parents for discovering wine when they did.

When did occur to you that you might be able to make a living from it?
For me, it was 1989. At the time, I was on quite a different career path from Michael – I was a marketing research manager at BBDO, the large advertising agency based in New York City, working on accounts like Apple Computer, Pepsi, and The US Navy of all things… Michael actually started the company in 1987, while he was still working for Mommessin (a French Burgundy negociant) as their national sales manager. He dabbled in distribution on the side, utilizing his license to bring in a few cases for his friends from a select few boutique California wineries, and that was the genesis of the company. Michael started to bring in more and more cases, and asked me to help him out in my spare time (I was proficient with the newly released Macintosh personal computer) so I put together his price lists and marketing materials. I always told Michael that if the company could ever support me (I had a small baby at the time), I’d be willing to drop everything and join him. That fateful day came in March of 1989, when he called me to say he had landed a fabulous portfolio of French wines from a guy named Kermit Lynch on the West Coast, and said “it’s time to quit your job.” I immediately did, joining the fledgling company.

Please tell us about your experience w Kevin Zraly and Windows era.
Kevin was an early mentor for both of us, but certainly more for Michael, who worked directly for him as his assistant cellarmaster in the late 70s. After graduating with a degree in zoology (of all things), Michael worked as a waiter at Windows on the World, atop the World Trade Center. At the time, the restaurant was in its heyday as celebs from Mick Jagger to Jackie O would dine in the main dining room… Michael was making great money (big tips!) but he built a relationship with Kevin aka “wine wunderkind” as they used to call him. Kevin had built perhaps the finest wine cellar in the country up there in the sky…and Michael eventually decided to take a huge pay cut to work as a cellar rat for him. Of course, that was a great (and fast) education for Michael, as everything from 1945 Bordeaux to 1969 Grand Cru Burgundies were opened every night…

I graduated college in 1979, but in the summers of 77 and 78 I worked in the Windows dining room as well, as a busboy and lunch waiter (that money wasn’t bad either for a college student!) and I also volunteered to help Kevin administer his famous Windows on the World wine course in 1989, when it was clear I was going to make wine my career…

What exactly does your company do? I know you distribute mainly in the tri-state area… But you also recently became a national distributor?
What do we do? It’s pretty simple actually. We taste, select, represent and sell to the wholesale trade – quality wines, mostly from small artisanal wine-making families. But yes, we started out as a tiny New York distributor only, with just 6 California wines in our book. Then came Kermit Lynch’s French portfolio, which gave us the “street cred” we needed, and really allowed us to grow (and for Michael to bring me in as a partner!). From there, we expanded into Italian wines with Marc de Grazia Selections, then German wines with the wonderful Terry Theise Selections, and so on…Eventually, we got a license in the Garden State of New Jersey, and now Connecticut too…Our distribution business today is mainly focused in these three states, servicing fine restaurants, wine shops, hotels etc.
In 1999, our relationship with Terry Theise was so good, that he entrusted us with overseeing his national business as well, and we thus became a national importer. Today, we ship Terry Theise Selections of German wine, Austrian wine and Champagne, and an additional portfolio of wines from around the world, to 45 or so states.
As my father used to say, “not too shabby!”

How does Skurnik pick the wines that you will add to the portfolio?
Well, today, it is a little different than in the early days. Back then, we really had to comb the countryside, tasting, networking, always looking for the next hot brand, whether in California or Europe. We were constantly asking people in the business to recommend addresses of the up and coming winemakers who were doing interesting things, and then we’d go visit and taste out of barrel, and if we liked his wines, we’d have to convince him why he should entrust a small company like us to represent him… Today it’s a little different. Luckily, we have developed a stellar reputation in the wine world, so many producers know about us, and if they are looking for distribution, they come knocking. And we usually ask them to send us samples to taste, and if we like them, we will then meet with them, travel to the winery, get to know them, and then finally educate the staff about them.

How do you and Michael divide up responsibilities now?
I’d like to say that we each have our own specialty with distinct responsibilities, but it’s not really the case. We both run the company. We both taste every wine that aspires to be in our portfolio, we both interview every candidate that we hire, and we both manage and review all our employees together. I guess you can say Michael and I are a pretty successful team, because that is truly how we operate. Of course, there are times when we can’t convince each other of a particular point of view – and that’s when Michael reminds me of whose name is on the door – but that happens rarely. I guess our upbringing as competitive – but friendly – brothers, allows us to work through our differences in constructive ways…

How similar are your palates?
Eerily similar. It wasn’t always that way, though, but when you taste side by side for a living with someone for almost 25 years, your palates tend to evolve in similar ways I guess? I think it is fair to say that we both look for the same things in a wine – wines that are “real” and not “manufactured”, wines that are balanced, and wines that speak of the place where the grapes came from. We both feel that oak can be an interesting “seasoning” for a wine – like salt or pepper is to meat – but we abhor wines with too much oak flavor – just like we would hate a steak that was doused with salt!

To distill it down further, though, I think we have both keenly developed our palates such that we can not only tell good wine from bad, but also predict, with a fair amount of confidence, which wines will be commercially successful in our demanding market, and which will not.

How many wines do you taste on a weekly basis?
The weeks vary but I would say we average about 30-40 wines a week (not counting the wines that we gladly pull from our cellar after a hard day’s work and enjoy with dinner each night!)

What region or area do you think is making great wines but not receiving enough love?
I’ll tell you what really frustrates me, and it seems to afflict the so-called “New World” wine regions more than the classics. It bothers me when a country or region gets “pigeon-holed” into a narrow spectrum, so it’s impossible for genuine quality producers to be taken seriously. I’ll give you three examples: 1) New Zealand – land of commoditized Marlborough Sauvignon Blanc that sells for $15 and under. That’s what New Zealand is known for, but there is also a small region on the south island called Central Otago, where some small producers are doing extraordinary things with Pinot Noir. We represent one called Pisa Range Estate. But because the wine sells for all of $30 (the average price of a decent Pinot in California!), the market refuses to take them seriously. Frustrates me to no end! Another example is in Chile – home of the “value Cabernet Sauvignon”. Sure they’re great, but it’s a whole big country out there – and in a small region west of the famous Maipo, there’s a wonderful, cool climate region called Casablanca Valley. If you woke up in Casablanca Valley, you would think you were on California’s Sonoma Coast – it really looks like it! It’s foggy most mornings, the climate is very cool, unlike the torrid Maipo, and it’s perfect for varietals like Pinot Noir and Sauvignon Blanc. We have a great winery called Kingston Family Vineyards from this region, who produces wine every bit as good as most Sonoma Coast producers, at a fraction of the cost, but instead of comparing those two areas, buyers will say the wines are expensive compared to the $10 commoditized Cabernet on the shelf – which is ridiculous! One last example – in South Africa. We have a winery in the fabulous vineyard region of Stellenbosch called Uva Mira. They make superlative Chardonnays, and Bordeaux-style blends. Very serious wines – pulling out all the quality stops! But most buyers say their customers won’t buy anything from South Africa over $15. Come on people! Where is your adventurous spirit?! Sorry to rant there…maybe I got a little carried away…but you can see I’m passionate about that!

Favorite restaurants?
There are so many! And I hate to single out just a few, since my other customers will feel slighted. But how about if I highlight my favorite new openings here in NYC? There is a wonderful new Italian restaurant called “Ciano”, ex-Cru chef Shea Gallante’s new place. Awesome. Also, it’s not brand new, but Michael White’s “Marea” on Central Park South, is doing “Le Bernardin-quality” seafood with an Italian flair – I love that place! And of course, there is New York’s best kept secret over in Brooklyn, called “Brooklyn Fare”, where ex-Bouley chef Cesar Ramirez is serving up extremely creative menus every night (if you can get a table – the place is tiny!)

How big of an influence was Kermit Lynch?
A pretty big influence, early on. For example, thanks to him, we learned the value of shipping in refrigerated containers (which are a necessity for fine wine), the dangers of too much (or sometimes too little!) filtration, etc. We did cellar visits with many of his producers and learned what separated the quality producers from the rest. We owe a lot to Kermit for giving us a shot when we were just a couple of “young turks” starting out. Of course, we have progressed plenty from those early days and refined our own palate greatly. All experiences in the wine world build upon each other, and we become a product of all our experiences. So while Kermit was a big influence early, we haven’t worked with him in more than 15 years, and our palates have evolved quite a bit since then… by the way, I’d stack our current French portfolio against Kermit’s anytime!

Who else are your biggest influences?
Terry Thiese (of Terry Theise Estate Selections), for sure. A gentle man who really understands the “soul” of wine. Just read his writings for a few minutes and that becomes clear. By the way, his new book “Reading Between The Wines” shouldn’t be missed!

Marc and Iano De Grazia (of Marc de Grazia Selections). They showed us what great Italian wine is all about. Plus, they are a pair of brothers too and we had so much in common, especially when we were both starting out.

Peter Vezan (agent/broker from France) was, and remains, a huge influence on us, even more so than Kermit. We visit our French growers with Peter every year, and he is an encyclopedia of wine knowledge, as well as an “emissary” of French culture and the unique struggles (and they do struggle!) of the small French vigneron.

Of course, there are also several domestic producers who were great influences as well, from Helen Turley to Tony Soter, Randall Grahm, Cathy Corison, Mia Klein, Ken Wright, Bart Araujo, Robb Talbott, David Ramey, Paul Hobbs, David Hirsch…so many more…

Last, but certainly not least, my father was a great influence on me. He’s been gone for 20 years now, but is still a huge part of who I am, both in business and in life.

Favorite bands?
Cool, thanks for asking something not wine-related! I definitely have my favorites and they would have to be in no particular order: Bruce Springsteen, Little Feat and the Beatles.

Best movie of all time?
I’m tempted to say “The Jerk” or “Monty Python and the Holy Grail”, my two favorite comedies. But for serious films, I’ll mention a few…”Schindler’s List”, “A Beautiful Mind”, “The Deer Hunter”, “Raging Bull” and “Kramer vs Kramer”

ALL time favorite wine and year?
Well, this is hard because I have so many. But one white and one red stand out to me when I am asked this question: White: 1982 Ramonet Montrachet (tasted in 1995 or so magnificently complex) Red: 1961 Jaboulet Hermitage “La Chapelle” (tasted in 2000 or so and it was monumental). Runner up: 1978 Henri Jayer Richebourg

Do you have a favorite grape? wine region?
I like so many different grapes and regions! But the “desert island” question would have to be Pinot Noir from Burgundy, I guess.

Why do you feel it is important to have a wine cellar? Who is your favorite wine cellar builders:)?
If there’s one thing I have learned over the years, it is that storage is CRITICAL if you want to age your wines properly. If you’re going to invest plenty of your hard-earned money in the top wines, it would be foolish (and suicidal to the wines!) not to store them at the proper temperature and humidity…I built my own cellar in 1997 when I moved into my home on Long Island – it is a “passive” cellar, meaning it is completely natural, with no artificial cooling or humidifying…but it is underground and it has worked out great for me. My favorite cellar builders WOULD have been “Joseph and Curtis” had I known about them at that time – instead, I hired a local contractor who built it according to specifications found in Richard Gold’s “How and Why to Build a Wine Cellar”. I put in vapor barriers and the whole 9 yards. I am very happy with its performance, some 14 years later…