A Chat with Michael Madrigale

Levi Dalton interviews Bar Boulud's sommelier


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A Chat with Michael Madrigale Levi Dalton has been interviewing New York City's most important and well known sommeliers and wine buyers, and today we feature his chat with Macheal Madrigale, head sommelier and wine buyer for Bar Boulud, Epicierie Boulud & Boulud Sud. Michael not only influences what many consumers drink, but has proven to be a leading force in the New York wine scene, not to mention a fascinating subject for an interview.

This week, we find out what influences the choice of a New York sommelier, what some of his favorite wines are, and how he is changing the vinous landscape. It's a great opportunity to hear Michael speak from the heart in a casual interview with fellow sommelier Levi Dalton.

Bar Boulud
1900 Broadway 
New York, NY 10023-7004
(212) 595-0303

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  • Snooth User: Mike Rupp
    738139 10

    Interesting discussion. I think that the primary reason that Burgundy is magical is primarily because it grows pinot noir. There isn't a red wine that is more transparent than pinot noir. What happens in the vineyard is much more important since any heavy handed wine making technique will mess up a good pinot. The terroir is more expressive since the grape happens to be so light bodied and light in tannin.

    Contrast that to Bordeaux where the wine is made in the winery. Cab Sauv, Merlot, and all of the other grapes respond well to oak, blending, etc. The terroir in Bordeaux is a component of the final taste of the wine, but much less so than in Burgundy.

    Jan 16, 2012 at 4:47 PM

  • What a great interview very relaxed and interesting .Love the idea of the big bottles - might try it in our restaurant here in Australia.

    Jan 16, 2012 at 4:58 PM

  • Whether in a big bottle or regular bottle, restaurants should have good wine by the glass. Many times you don't have that option unless you order the whole bottle. Levy is good, but I thought a lot of Michael's insights went missing with the interruptions.

    Jan 18, 2012 at 7:23 AM

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