Matthew Conway is the general manager and sommelier at Marc Forgione, a restaurant in New York City’s Tribeca area. When I connected with him for an interview, I was thinking it would mostly be about (a) wine and (b) selecting wine for a restaurant operation. It became a discussion about tons more, including one of the largest wine cellars in the world, what to bring to a party of young people that will be gone in less than 30 minutes (yes, I’m referring to alcohol) and how wine producers pitch restaurants regarding their newest products. Plus: what’s the next Malbec? Do we know?
Take a listen — it’s very informative, whether or not you consider yourself a wine lover.
You can always subscribe to the podcast at this link. Thanks for checking it out, and come back for Episode 5 — with a dolphin researcher!