43: John Ragan

I'll Drink to That! Wine Talk

Levi Dalton

Levi Dalton, Spain, Terroir, Napa Valley, Winemaker, Red Wine, Food, Burgundy, Personal Journals, Restaurant, Australia, Sommelier, Journalist, Portugal, Vineyard, Piemonte, Grape, Interview, Arts, Society & Culture, White Wine, Loire Valley, Champagne, Sicilia, Austria, Tuscany, Conversation, Hobbies, Wine Business, Leisure, Bordeaux, Sonoma, Feedpodcast, Wine, Germany, Author

4.8 • 1K Ratings

🗓️ 20 November 2012

⏱️ 49 minutes

🔗️ Recording | iTunes | RSS

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Summary

At the time of this interview, John Ragan was the Beverage Director of the Union Square Hospitality Group. He now holds another role within that New York-based restaurant group.

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Transcript

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0:00.0	I'm Levy Dalton and this is all drink to that where we get behind the scenes of the wine business. Oh, Hey John Reagan is here. He is the wine director for the Union Square Hospitality Group,
0:29.3	Danny Meyer's operations in New York where he handles a lot of the beverage service and direction.
0:35.7	Hello sir, hey, nice to see you.
0:37.8	Great to be here.
0:39.3	So what are you up to over at the Union Square Hospitality Group?
0:42.8	The last time I spoke with you, you had yet to take on that role.
0:46.2	What's the difference between that and say, work in the floor?
0:49.2	Oh, well, it's been a great experience, been doing it, moved over about a year ago now, and it's been a lot of fun.
0:57.0	The learning curve is nice and steep and you get to learn all kinds of things.
1:00.4	And I think part of the, probably the greatest thing is just working with all the different restaurants and all the great people and all the restaurants.
1:06.0	You know, each restaurant has its own personality, its own culture, and it's really been great to work with the wine directors in those restaurants and get to understand that culture better and get to understand those people.
1:16.5	So we're talking about restaurants as diverse as say Blue Smoke to Gramer Sea Tavern to what other restaurants make people find your handiwork at?
1:27.0	To the Modern, to Myelino, North End Grill, Union Square Cafe, everyone knows of course.
1:33.7	And so it's really all across the board, which is fantastic because, you know, one afternoon you
1:38.2	might be uptown at the Modern and, you know, then then later that day you might be at Blue Smoke and then by the end of the day you might be at
1:46.1	North End Grill.
1:47.1	So you get to experience a lot of different things going on and so it's always something
1:51.7	different, always something fun, never boring, that's for sure. Does that kind of give you away? going on
1:55.0	and so it's always something different, always something fun, never boring, that's for sure.
1:54.0	Does that kind of give you a way to engage with almost the whole spectrum of what wines are on offer
1:59.0	because of the different clientele or the different price points involved or the different cuisine at different
2:04.9	restaurants you're able to kind of say hey you know at this place we're going to go burgundy
	...

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