When did you first become interested in wine?
My first taste of wine (besides Manischewitz) was in a wine class at Cornell's hotel school. However I didn't really get into wine until I worked as a manager at Gotham Bar and Grill and a few of the staff chipped in to buy a bottle of Penfolds Grange at cost. The depth of flavor and intensity of that wine really affected me and my serious interest in wine started then.

What brought you into the wine business?
When I started in restaurant management in the early 80's, very few restaurants had sommeliers. So I just started handling the wine list as part of my management duties and got more and more interested in the subject. Fortunately, the customer's level of interest and knowledge increased and it became possible to focus strictly on wine as a career, which was a way to distinguish myself from other restaurant managers.

Do you have a favorite varietal or region?
Châteauneuf du Pape is my favorite region.

If you don't order wine at a restaurant or bar, which beverage do you choose?
Ninety-five percent of the time it is wine, but if I am having a burger I can go for an amber beer.

What's your least favorite drink?
Milk

What's your best wine-drinking memory?
What was the occasion? There are many great memories, but the one that pops into my head first is when we hosted a Guigal tasting at Tribeca Grill and Montrachet several years ago. We served every vintage of their single vineyard Côte Rôties-La Landonne, La Mouline and La Turque-along with many other wines over a 2 day period. It was fantastic to be able to taste and compare so many spectacular wines at one event.

In your opinion, which country, other than the U.S., makes the best wine? Why?
France still makes the best wine in the world, but Italy, Spain, Germany and Austria are closing the gap.

What are your thoughts on recent trends within the industry?
One of the best new trends is organic and bio-dynamic viticulture. Many more producers all over the world are using less pesticides and more natural approaches to farming, which is great for the environment as well as for the quality of their wines.

What is the first thing someone learning about wine should know?
That taste is subjective and you should drink what you like and not listen to anyone else.

What are some of your favorite food and wine pairings?
I love Short Rib and Rhône wine.

Do you think any rules should be adhered to when pairing?
There are certain guidelines that can be followed which are mostly common sense. For example, try to match the body and intensity of the food and wine. Also, high acid foods with high acid wine make both items taste less softer and less acidic. But the bottom line is to drink and eat whatever you like and not take it too seriously.

What are some of the benefits of drinking wine?
Getting drunk is definitely a benefit, and according to many published medical reports, it is also quite healthy to drink a glass or two of wine each day.

What wines should no home be without?
For everyday drinking, simple German Riesling or Austrian Grüner Veltliner for white and Côtes du Rhône or Argentine Malbec for red. Special occasions call for white or red Burgundy and Côte Rôtie or Châteauneuf du Pape. At least in my house.

Do you have any favorite wine gadgets? Are there any new ones on the market? If so, what are they, and where can people get them?
I am old school. All you need is a corkscrew. Also, for open bottles, forget about preservation systems. Put the open bottle (red or white) in the fridge with a cork in it, and it will be fine the next day.

What are your three best tips, tricks or techniques for wine lovers?
1. Never order Pinot Grigio in a restaurant. It is usually a ripoff.

2. Ask for the sommeliers advice, but make sure you give him an indication of how much you want to spend first.

3. Price is often not an indication of quality. More expensive doesn't mean better.