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Grant Reynolds | Heritage Radio Network

Hailing from Lake Placid, NY, Grant Reynolds realized it was easier to pursue a career in wine than ski-jumping. After college in Boulder, he wound up in the greatest wine incubator at Bobby Stuckey’ Frasca. He went on to work in Burgundy, Piedmont, and Noma, before settling in NYC to open Charlie Bird as wine director and partner, later opening Parcelle Wine. Grant, is a true entrepreneur and believer of wine and e-commerce.

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Ojai's New Food and Wine Festival Promises Plenty of Famous Chefs

Plus, a fire at an Inglewood soul food restaurant, two new arrivals in Brentwood, and more

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Audrey Frick, Wine Director, One White St. NYC | Heritage Radio Network

New York born Audrey Frick headed west to pursue music and become a Buff at the Univ. of Colorado. She got the hospitality and wine bug in Boulder at Bobby Stuckey’s Frasca, working her way to the opening team at Tavernetta in Denver. She has worked harvests around the world, found a love for Italian wines, and has an advanced certification from the CMS. The real question is, how do go from playing French Horn to slinging wine?

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Great Wine Mentors Bobby Stuckey – Wine & Spirits Magazine

Great Wine Mentors Bobby Stuckey – Wine & Spirits Magazine
wineandspiritsmagazine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from wineandspiritsmagazine.com Daily Mail and Mail on Sunday newspapers.

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Nate Ready, Hiyu Wine Farm, Hood River, Oregon | Heritage Radio Network

EPISODE 181
Laurence Feraud grew up at the family winery in the Southern Rhone of France returning in 1987 after studying wine and business to join her dad Paul, working with him at their storied
EPISODE 179
Rutger de Vink is a tough as a Marine and as soft as a glass of Merlot.
EPISODE 178
Heini Zachariassen hails from the Faroe Islands and grew up in Denmark, attending college in Copenhagen. He became a software developer and serial entrepreneur.
EPISODE 177
Brits, Dan Keeling and Mark Andrew found a bond in wine that would lead them to create a wine magazine, two restaurants and a book to talk about it all.

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