58 min listen
Episode 19: Joshua Wesson
ratings:
Length:
55 minutes
Released:
May 14, 2014
Format:
Podcast episode
Description
Joshua Wesson knows his wine. He’s a world renowned sommelier and founder of Best Cellars, a wine retailing concept that he sold recently to A&P. He’s this week’s guest on All in the Industry, and he crams more wine information in his short interview than most people come to learn in their entire lives. Tune in and get a crash course on the wine industry, tasting techniques, retail trends and pairing ideas. Find out where wine has come from and where it’s headed as Josh shares his wealth of perspective on the industry. This program was sponsored by International Culinary Center.
“Almost all of my dearest friends in the wine business came to wine through serendipity.” [03:00]
“It wasn’t wine that excited me growing up – it was food.” [06:00]
“Most people buy wine based on fear rather than some positive attribute.” [16:00]
“The sweet spot today for finding the best relationship between deliciousness and value is $15-25. You can drink so richly from the cup of wine around the world if you’re spending $15-25 — you don’t need to spend any more than that.” [25:00]
–Joshua Wesson on All in the Industry
“Almost all of my dearest friends in the wine business came to wine through serendipity.” [03:00]
“It wasn’t wine that excited me growing up – it was food.” [06:00]
“Most people buy wine based on fear rather than some positive attribute.” [16:00]
“The sweet spot today for finding the best relationship between deliciousness and value is $15-25. You can drink so richly from the cup of wine around the world if you’re spending $15-25 — you don’t need to spend any more than that.” [25:00]
–Joshua Wesson on All in the Industry
Released:
May 14, 2014
Format:
Podcast episode
Titles in the series (100)
Episode 14: Jennifer Baum of Bullfrog & Baum: This week on All in the Industry, Shari interviews Jennifer Baum, president of Bullfrog and Baum. Jennifer discusses the pros and cons of displaying your client list, and answers last weeks guests question about why PR is an important investment for a small restaurant and how that money can be payed back. This program has been sponsored by The International Culinary Center. Todays music provided by Brothers NYC. I think youre more nimble the fewer people you have. [7:25] Client lists are deceptive, because do you list Bobby Flay as a client or do you list each of his restaurants as a client? [12:00] --Jennifer Baumon All in the Industry by All in the Industry ®️