Michael Madrigale

Articles

  • Eater "Wine Stories from Sommeliers"

    Michael Madrigale on the Whale That Liked 'Crazy' Labels Learn More...

  • Wine Enthusiast "A Day in the Life of a NYC Sommelier"

    10:00 am: The alarm jolts me awake. The pounding matches that of my head. Long one last night. Closed the restaurant at 1 am and celebrated a line cook's new job. We had barbecue and karaoke in Koreatown–and I got home at 4 am. I can tell my girlfriend is upset as she's giving me the silent treatment this morning. This is going to be a long day. Learn More...

  • Wine Enthusiast "Best Wine Bars of NYC"

    Wine bars in New York are as varied and eclectic as the city's inhabitants; a wine tour through Manhattan can take you around the globe and back again. Whether you are on the east side, west side, uptown or down, you are always a short walk away from an eye-opening international gustatory experience. Most bars offer small plates–tapas, cicchetti, or hors d'oeuvres–to accompany your glass of wine, emphasizing the pairings possibilities with countless global sips. Learn More...

  • Wine Spectator "Sommelier Talk"

    Michael Madrigale, 32, was born and raised in Philadelphia. When he moved to New York, he quickly caught the wine bug, working first for a retailer before decamping to Burgundy, France, for two years at Domaine de l'Arlot in Nuits-St.-Georges. Learn More...

  • Wall Street Journal "How to Open Your Magnum"

    A week or so ago I wrote a column on my love of magnums that inspired more than a few readers to write me back. One reader, Ralph Witherell, wrote to request instructions on the proper service of an imperial of 1982 Cos d'Estournel – one of two imperials that he was given about 12 years ago. (Lucky Ralph!) Learn More...

  • Dr Vino "Wine List Insider"

    We all want to order wine like a pro at a restaurant. But apparently ordering wine off a wine list is an extremely pressure-filled situation for many people, ranking right up there with fear of public speaking and fear of grizzly bears. Learn More...

  • Martha Stewart Radio Blog "Holiday Wine"

    Before you walk into the wine aisle this week, check out these five recommendations from Michael Madrigale, wine director of New York's Bar Boulud. Learn More...

  • Wall Street Journal "Why I Hate Ordering Wine By The Glass"

    Every wine drinker I know maintains at least one wine-related prejudice or another–whether he admits it or not. One friend, for example, abhors drinking white wine while another eschews all rosés (he has labeled them "Pepto de Provence.") Learn More...

  • Wine Access "The Voice Behind the Pinot"

    The Pinot was drop dead delicious. Why not, given the vineyard source and the hands that made it. The spot is the heart of cool climate Carneros, the winemaker, one of the most talented Frenchman in the valley (sorry, that's all we can say -- but see if you can figure it out!). Learn More...

  • The Dallas Morning News "NYC Restaurants"
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  • Food & Wine "Highlights NYC Food and Wine Festival"

    On the CBS Early Show the morning after the close of the spectacular/crazy/non-stop New York City Wine & Food Festival, Bobby Flay said he couldn't pick a highlight. I sympathize – there was a lot to choose from. But I did manage to pick my 3 favorite brand new (and parties) events from NYCWFF. Learn More...

  • Eater "Fresh off the win of the Sommelier Showdown

    Throughout the New York City Food & Wine Festival this weekend, Eater welcomes bloggers, journalists and food world stars to our lounge at the Standard Hotel. As the peeps pass through, we're going to chat them up and spit out the dialogue here in this business, From the Eater Lounge. Right now: Joe Campanale and Michael Madrigale. Learn More...

  • Eater "Primo Mind Boggling Wines at Wholesale Pricing"

    For several months now Bar Boulud Wine Director Michael Madrigale has been pouring back vintages trophy wine from large format, by the glass. What you may not know, however, is that this isn't just a feature reserved for antediluvian Upper West Siders with cash. Learn More...

  • Time Out New York "Interview Michael Madrigale"

    How did you first get into wine? Do you remember any epiphanic moments–or memorable bottles–that made you want to work with wine? I didn't have much exposure to wine growing up in Philly. Learn More...

  • Find Eat Drink "Interview Michael Madrigale"

    Q. How would you describe what you have done with the wine list at Bar Boulud? Learn More...

  • Wine Enthusiast "A Day In The Life of an NYC Sommelier"

    10:00 am: The alarm jolts me awake. The pounding matches that of my head. Long one last night. Closed the restaurant at 1 am and celebrated a line cook's new job. We had barbecue and karaoke in Koreatown–and I got home at 4 am. I can tell my girlfriend is upset as she's giving me the silent treatment this morning. This is going to be a long day. Learn More...

  • Corkbuzz "Somms we Love"

    Michael is the new face of the Sommelier. The smiley face. He's one of the best in the business and someone we think you need to know. Learn More...

  • CNN Eatocracy "5 Wines you should be drinking"

    5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. Learn More...

  • Eater "Somm Wrangles X Factor"

    Welcome to Eater's column, Decanted, in which wine writer Talia Baiocchi guides us through the treacherous world of New York wine lists. Learn More...

  • Wall Street Journal "Lessons of Great Sommeliers"
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  • Bon Appetit "Does the Vinturi Improve Wine?"

    Love wine but tired of the hassle of pouring it into a decanter and waiting more than 30 seconds to drink it? Good news! Assuming you have any Yuppie friends, there's a strong chance you'll be the recipient of a Vinturi wine aerator as a holiday present this year. They're all the rage (especially with types who already own The Rabbit bottle opener). Learn More...

  • Sommelier Journal "Bigger can be Better.."

    Bigger can be better when it comes to restaurant wine service. Learn More...

  • New York Times "The $410 Corkscrew"

    HEY come in all shapes and sizes. Most often, they can be found stuffed into kitchen drawers alongside potato mashers, melon ballers and other seldom-used essentials of the kitchen. Wine lovers take them for granted, except when nobody can find one. Call a Boy Scout! He's sure to be prepared with a handy multifunction pocket knife that includes one. Learn More...

  • Eater "How Important is Sommelier Certification"

    Welcome to Vintage America, our column on the history – and future – of American wine. Every week Talia Baiocchi, author of the Decanted column on Eater NY, will take a look at winemaking from Virginia to Texas to California, to uncover the people, events, and trends that have made America one of the most dynamic countries in the world of wine. Learn More...

  • DNA.Info "Sommelier & Chef to Lead Chinatown Wine Pairing Tour"

    CHINATOWN – What's the best thing to wash down that steaming bowl of Szechuan-style pig-intestine casserole? Learn More...

  • Wine Spectator "A Favorite from A Sommelier Shoot-Out"

    In mid-September, Restaurant Daniel in Manhattan hosted a sommelier shoot-out: Wine director Daniel Johnnes invited the somms from six of chef Daniel Boulud's restaurants to select two wines to pair with different courses at dinner. About 100 guests evaluated the matches. Learn More...

  • New York Times "Boulud Sud Resturant Review"

    TO the list of terrific Daniel Boulud restaurants in Manhattan, add this Lyonnais chef's first significant gesture toward the sea that laps at the South of France and Spain to its west, then stretches across to Africa and east to the Levant. Boulud Sud is the Manhattan equivalent of a private yacht anchored off Monaco, serving the food of Sardinia, Greece, Tunisia, Gibraltar, Beirut. And you are invited along. Learn More...

  • Beverage Media "America's Wine Scene Matures.."

    Not too long ago, it seemed as though the only non-traditional wines that got any traction were red. However, in recent years, several categories of white wines have been taken up not just by hardcore wine geeks in the trade, but also by substantial numbers of consumers. We talked to some tastemakers around the country regarding their views on some trailblazing whites to watch. Learn More...

  • NY Post "Blockbuster Bottles"

    The bar at Abe & Arthur's is packed with long legs and fitted leather. Suddenly, the crowd parts and heads swivel. Not for a boldface name, but for a torpedo-size bottle. It's being ceremoniously lugged by Bronx-born Peter Mastrogiovanni, the Meatpacking District hot spot's wine director, to the upstairs dining room. Learn More...

  • Wine & Spirits "Big Bottle Pours"

    There's a heavy focus on Rhône and Provence on your list of best-selling wines. Is that coming from the diners or from you? Learn More...

  • Food & Wine "Sommelier of the year 2012"

    Why He Won The heart of his list is an extraordinary collection of wines from both the familiar and the unfamiliar vineyards of the Mediterranean. Learn More...

  • INC Magazine "Will Diners Go For Greek Wine"

    Anyone who has ever had a vaguely turpentine-ish experience with Retsina would find the Greek wine scene very different these days: Luxe restaurants like New York City's Gramercy Tavern, Bar Boulud, Daniel, and Le Bernardin are featuring Greek wines on their lists, right alongside their better known French, Italian, and Californian counterparts. The New York Times recently ran a story about giving Greek reds a chance. And with more and more being sold outside of Greece (until 2009, 80% of the wine was sold within the country) the export is one of the few bright spots in the country's ailing economy. Michael Madrigale, head sommelier at Bar Boulud and Boulud Sud explains why more diners should go Greek. Learn More...

  • StarChefs.Com "Biography Michael Madrigale"

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  • Eater "Shitshow Testimonials From New York Sommeliers"

    About two years ago the music that we were playing at the restaurant started becoming a bit stale. The staff and I were going batty hearing Nouvelle Vague cheekily cover punk rock anthems and dusty numbers such as "You say tomato and I say tomahto." Learn More...

  • Wall Street Journal "Drinking With Peter Gelb"

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  • StarChefs.com "Go Big or Go Home"

    Large format bottles, with their intimidating, Biblical names–Jeroboam, Methuselah, and Nebuchadenezzer–and softer, longer aging, are darlings for sommeliers who have the numbers and clientele to pour through big bottles in a single service. Learn More...

  • Eater "10 of the Hottest New Wine Lists Across America"

    Michael Madrigale took a risk at Boulud Sud risk by placing oft-misunderstood and neglected regions–Languedoc, Roussillon, and the entire country of Greece–in front of an established Upper West Side audience accustomed sucking down Bordeaux and Burgundy. Learn More...

  • Palate Press "Corkage: What Restaurants Get Wrong, What Needs to Change"

    I defy you to check out the wine list at the white-hot LA restaurant Sotto and not salivate. (That is, unless you're Steve Cuozzo, the easily and proudly stultified critic for the New York Post. Steve would find this horribly snobbish and over his head. Fortunately, you're not Steve. This is a wine list put together with a beautiful mission: to pair seamlessly with the cuisine, to offer new explorations for diners, to inspire new understanding of Italian wine. Learn More...

  • Zagat "New York Service All Stars"

    While chefs tend to get all the fame in the restaurant world, a lot of other people toil to make your dining experience pleasant. Here, we highlight 10 front-of-house employees who deserve their share of the glory (though there are plenty more out there - just look around when you go out to eat). Learn More...