When did you first become interested in wine? (When was your first taste? How was the experience?)
Although I grew up immersed in the wine industry, it wasn't until my junior year of college that I realized my future was in wine. While backpacking across France, I visited one of my father's colleagues at Hugel winery. Standing there, drinking his wine in the midst of his vines, rolling hillsides all around me, I was overcome by the power of this simple drink, truly just-fermented grape juice, to encapsulate everything that I loved about that place and time into a taste sensation.

What brought you into the winemaking industry?
I began accompanying my father to work at Acker Merrill & Condit wine shop on New York's Upper West Side when I was six years old, and I never left.

For which wines is your company best known and respected? Can you tell us a bit about these particular wines?
I am best known for finding the right wine for our clients, not for promoting any specific wine as a catch-all. If a woman's group wants to have a wine luncheon, I have many great wines by female winemakers to bring. A law firm? I love talking about wines that have been in litigation. I've made a career out of offering people what is best for them, not what I like the most.

Which is your favorite type to drink with dinner? Which one do you like to drink on special occasions?
With an enticing aroma, a touch of sweetness, and bright acidity, I will bring German Riesling to the table, be it breakfast or dinner, faster than any other style of wine. For special occasions, I like to celebrate with either a great growers champagne, or a Methode Champenoise Cava from Spain.

If you don't order wine at a restaurant or bar, which beverage do you choose?
Campari and soda.

In your opinion, which country, other than the U.S., makes the best wine? Why?
For sheer overall quality and value, you can't beat the best Chilean Icon wines.

What's the secret to the most delicious wine?
Having a hands-on winemaker who shows respect for the land and makes wine that reflects their vision, not the demands of wine critics.

What's your best wine-drinking memory? What was the occasion?
A 39-course lunch at Per Se accompanied by over 20 wines and beers. Great friends, great food and of course great wine.

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?
One of the simplest, most inexpensive and most useful wine gadgets I've ever seen is the DropStop pour disc. These round flexible discs give wine bottles a spout that prevents dripping during pouring, and have become an invaluable tool at all my events.

Do you have any basic "rules" for wine drinking, i.e. tips on how to pair your wines with certain foods?
Drink what you like! There are nuances to what wines pair well with what foods, but first and foremost the key is to drink what makes you happy, and drink it often.

What are your three best tips, tricks or techniques for wine lovers?
1. My 15-minute rule: Since white wine is usually served too cold and red too warm, I recommend taking white wine out of the fridge and putting red wine in 15 minutes before serving.

2. Get the menu in advance: Whether you're going on a date or a business lunch, make sure you know what is available ahead of time. That way you enter prepared with an excellent selection, and don't have to waste time searching through a massive wine list.

3. Half bottles: If you just want a bit, want to sample many wines, or want to pair a few different wines with a few different courses, half bottles make wine ordering options more varied and versatile.