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Drink Big. Seeking Truth in Wine with Michael Madrigale.

T. Edward Wines, New York wine importer/distributor, Michael Madrigal, Boulud Sud, Karen Ulrich for T. Edward Wines

“Where’s Burgundy?” asked Michael Madrigale of Bar Boulud, when he interviewed for a job at the Burgundy Wine Company. “I don’t understand the concept here. I thought Bordeaux was the best wine in France.” Yet despite his brutally honest naiveté, his interviewer liked his energy and so she called him in to trail for a day. “I met these two people,” Michael continued, “one wore wrestling tee-shirts and could wax poetic about Chablis like no other person.” The other was a communist in his mid-60’s. After a half an hour, Madrigale said, “I loved this place. Whatever they were doing, I wanted to be a part of it. It was there that I fell in love with Burgundy and got to know Burgundy. It was a gift.” Within a year or so with the company, Michael left New York and moved to the motherland itself. Read more

Revisiting the Classics at The Library with Tiffany Short


Like an artist that masters figurative drawing before approaching the abstract, Tiffany Short of The Library at the Public, learned the classics while tending bar at The Inn at Little Washington, before she resurrected the Shrub, a colonial cocktail, at the Library. Hired as a bar manager at PS7, Tiffany assembled a cocktail there that started to garner attention. “That’s when I started putting effort into it,” she said. “I read a couple of books for inspiration…I [came to] think of drinks like a dish. You have the main at the center, the meat, and then the accents.” Inspired by food at the time, she’d mimic certain plates in a cocktail, like the enchilada, using ingredients such as tequila, cilantro and chili. Nowadays, she said, “I lean towards classic ways of doing things with little twists. I take something like a Gin Fizz and give it a tweak. No one is reinventing, it’s just variations of the theme. It’s where the creativity lies.” Read more

Catching Up with Natalie Tapken at Lure

T. Edward Wines, New York wine importer/distributor, Natalie Tapken, Karen Ulrich for T. Edward WinesJohn Coyle with Natalie Tapken & Matt Krueger of Bowery Meat Company

“People would look on their phones for Parker points,” said Natalie Tapken of her early days at Lure. Nowadays, thankfully, the “Parker Universe” has imploded and guests no longer scan their phones while considering what to order. “I think the younger generation of drinkers are willing to go anywhere on the list. I think you can see that trend in wine anywhere, including California. Matthew [Rorick] is a great example of working with varietals in California, like Ribolla. His Verdelho is insane. I think Steve [Matthiasson] does a great job of mentoring the [younger] producers. It’s exciting that you have these varietals in California. Ten years ago it would have been a hand-sell on the list. Now it’s, How many can I have?” Read more

The Ladies of Dandelion Wine

T. Edward Wines, New York wine importer/distributor, Dandelion Wines, Karen Ulrich for T. Edward WinesMeg McNeill & Lily Peachin at Dandelion Wine

“This place is an homage to the old school dive bar,” said Lily Peachin, the proprietor at Dandelion Wine in Greenpoint. “People make plans to meet their neighbors here. Romances have started here. People bring their parents here. We have dog treats, so dogs bring their owners here whether they want wine or not.” Read more

Juno, the Little Storm that Could…

T. Edward Wines, New York wine importer/distributor, Karen Ulrich for T. Edward WinesThe city’s infrastructure (and TEW) might have closed down in the face of Juno, but our spirit was alive and kicking! And while we were spared the eye of the storm that seemed to hit our brethren in Boston, enough snow fell in Central Park and beyond to coat the slopes and trees in winter wonder. Cheers!

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Brett’s in the Air at Threes Brewing

T. Edward Wines, New York wine importer/distributor, Threes Brewery, Karen Ulrich for T. Edward WinesGreg Doroski, Head Brewer at Threes Brewing

“Anytime you push an extreme flavor profile, it gets one-dimensional. If you push alcohol in wine, it becomes the dominant flavor profile,” said Greg Doroski, the head brewer at Threes Brewing in Gowanus. “If you push hops, it becomes about hops. I think there’s a place for extreme everything. It helps set the terms for flavor profiles. Beer is going through a maturation process that’s been pushing the extreme. We’re trying to explore that place in the middle.” Read more

Geoffrey Loisel of Billecart-Salmon Champagne

T. Edward Wines, New York importer/distributor of organic wines, billecart-salmon champagne, geoffrey loiselGeoffrey Loisel at Billecart-Salmon, 2010

It took Geoffrey Loisel, of Billecart-Salmon Champagne, ten years to find his way home. After working for a small wine-importer that was based in Atlanta, Georgia for a year, Geoffrey committed his life as a Frenchman to selling wine in America. After working for a few years with Mary Brizard, a cordial company that’s based in France, Geoffrey moved onto work with Boisset Wines for a year before he entered the world of Champagne through Pommery. When the recession hit in 2008, he realized the lack of potential for growth, and accepted a position with a distributor that’s very much like The Procter & Gamble of wine .“I stayed for one and a half years and realized it wasn’t my thing,” said Geoffrey. “I realized I had to sell good wine to be happy.” And then he found Billecart-Salmon. Read more

Meet Meghan Boledovich, the House Forager at PRINT

T. Edward Wines, New York wine importer/distributor, Meghan BoledovichMeghan Boledovich, the House Forager at PRINT Restaurant

PRINT Restaurant, Adam Block’s first solo-venture in Hell’s Kitchen, practices a form of sustainability that is tough to rival in our current day of Farm-to-Table everything. Here, sustainability extends beyond the earth and those who farm it, to include those who stand to benefit the most from consuming and learning about locally farmed fare. At PRINT, the restaurant’s house forager, Meghan Boledovich, not only secures fresh and local ingredients for the kitchen, but she also ensures that her providers stay true to the values they preach. Read more

Adding to the Conversation at Claudette, with Seth Liebman

T. Edward Wines, New York Organic wine importer/distributor, Seth Liebman, Karen Ulrich for T. Edward WinesSeth Liebman at Claudette

“I remember the early days at Gramercy Tavern,” said Seth Liebman, the spirited Beverage Director at Claudette. “There was a period when we refused to have Merlot on our list because people would come in and instead of asking for red wine, they’d ask for Merlot as the catch all, even if they wanted Cabernet Sauvignon or Cabernet Franc. Now, in large part thanks to the New York somm community, it’s exploded into so many ‘others’. Who would have thunk someone would walk into a place and ask for Ribolla?” Read more

Looking Back on 2014…

T. Edward Wines, Passport Terroir, 20th Anniversary Tasting, The Public Theatre

2014 was an amazing year for all of us here at TEW. And for this, we offer great thanks to our families and friends, to our winegrowers and buyers, and to everyone who supports us and them. Looking back on the year, our 20th as a company, we’ve a lot to reflect on. Cheers to a beautiful year! We look forward to spending 2015 with you! Read more


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