58: Yannick Benjamin

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

🗓️ 18 January 2013

⏱️ 50 minutes

🔗️ Recording | iTunes | RSS

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Summary

At the time of this interview, Yannick Benjamin was a sales associate at Le Du's Wines, a wine retail shop in the New York City's West Village.

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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, Yannick Benjamin on the show today. He is a retail specialist over at
0:29.2	Laddo's wine in the West Village. Hello sir. Hello. Thank you for having me.
0:34.0	Great of you to be here.
0:35.0	Thank you.
0:36.0	So originally you kind of was working as a sombier for many years.
0:40.0	Right. The last place that I worked at, before Liduz wines, I was at the Ritz-Carlton, at the restaurant called
0:47.8	them at 2G.
0:48.8	Oh, sure, it was Gabriel Crutor?
0:50.1	Exactly. And then I had it over there. So, to that I was in the restaurant industry for quite a while and how did that all get started your family was correct
0:59.6	so my father who came to this country from Brittany in 1963.
1:06.5	His very first job was actually as a bus boy
1:08.8	at the restaurant La Grue.
1:10.2	Oh wow.
1:10.6	Yeah, so.
1:11.6	Which is still there today. It's still there today. That's correct.
1:15.4	My other uncle was the Metra D.
1:17.7	At La Gurnuie for about 25 years. Wow. And then my other uncle was also a captain at Lutest for over 30 years.
1:25.0	So, and then I have a cousin right now who's a chef at Leperigore.
1:31.0	So at the time when there weren't that many fine dining restaurants in New York
1:35.1	compared to now. Yes. And it was heavily French dominated in terms of what was
1:39.1	fashionable for fine dining. You were pretty, the family was pretty connected.
1:43.0	Yeah, for sure, you know, I mean, definitely I wasn't, I got in the industry because of my family
	...

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