Wine Talks with Paul K.

Most...no, all Champagne and Sparkling wine houses will tell you: Champagne is not just foe celebration. Kind of like tinsel in the movie Elf (not just for decoration). Enter Marvina Robinson with an intriguing journey from Wall Street to the wonderful world of wine and Champagne. Who would hang up their proverbial cleats of a steady high paying job for the unknown landscape of adult beverages and uncertainty. Nobody ever told Marvina Robinson that starting a champagne brand as a Black woman from Brooklyn was "a good idea"—in fact, they told her the opposite. She laughed, uncorked, and did it anyway. In this intoxicating episode, you're invited behind the scenes of a sparkling rebellion—where French tradition meets Brooklyn hustle and a bottle isn't just something to toast with, but a lifelong calling and a statement of intent. If you think you know how a champagne label gets built from scratch, think again. Marvina Robinson is about to show you the underbelly, from hands-on midnight label designs to the grind of shipping logistics, stigma, and triumph. Settle in as Paul Kalemkiarian guides this no-bull** conversation through the unexpected and the defiant. You'll hear how champagne is more than the liquid in your flute—how every pop, fizz, and pour carries the imprint of a woman who built her brand without a cent from investors or a whisper of industry approval. The myth that champagne is just for celebrations? Consider it smashed. Here, it's a daily fuel, a vessel of memories, and sometimes, necessary armor against sexism and doubt. You'll sit at Marvina Robinson's tasting table—a place where experience is non-negotiable. Learn how word-of-mouth and hospitality can outperform any big-money PR blitz, and why real stories (and real setbacks) are the true foundation of resilience. This is the blueprint for anyone sick of gatekeeping, tired of artificial hype, and ready to find out what it actually takes to survive—and thrive—in wine. When the bottles open, so do the truths. Here's what you'll walk away knowing: 🍾 The gritty reality of building a champagne brand solo—zero PR, zero BS, all hustle 🍾 Why honest champagne is made in the vineyard, not in the marketing room 🍾 How to turn doubters and haters into fuel for your fire (and maybe even serve them a glass) 🍾 The secret to hosting unforgettable tastings that teach as much as they celebrate 🍾 How navigating racism, sexism, and "you'll never make it" shaped Marvina Robinson's mission 🍾 Why experience—not credentials—is the currency that keeps B. Stuyvesant Champagne growing, bottle by bottle Ready to bust every champagne myth you ever believed? Pour yourself something real and listen in.

It takes "b_ll$"to go after industry giants. And it doesn't mean toppling an industry giant, it just means getting a slice of the pie. I have witnessed numerous attempts at this in a variety of sectors, and most fail...and for many reasons..but this idea is working.
David Kong might have traded the high-octane pace of New York hedge funds for the delicate clink of hand-blown glass, but don't think for a moment he's lost his edge. In this episode, you'll hear how an outsider to the wine glass industry spotted a wide-open niche, challenged global heavyweights, and built a thriving company—all by obsessing over quality, price, and experience. Paul Kalemkiarian sits down with David Kong to trace the unlikely journey from financial analysis to the sensory world of wine glass design, unearthing what really happens when you try to disrupt a tradition-bound market.
You'll learn how, through sharp intuition and a knack for timing, David Kong built a direct-to-consumer glassware company that quietly caught fire through word-of-mouth—not flashy ads or influencers. He reveals what makes a hand-blown glass so irresistible to both diners and restaurateurs, and why elevating the vessel is about a lot more than aesthetics: it's about economics, market trends, and the way people experience wine. The conversation spans the practical—such as breakage rates and budgets—to the philosophical, with a deep dive into how glassware touches the very heart of hospitality.
Curious how glass thickness, the weight of a vessel, or even the glass company's business model can change the way you enjoy a bottle? Wonder why the trend toward lighter, featherweight glasses has taken the fine-dining world by storm, or how the rise of non-alcoholic "wines" and ready-to-drinks is shaking up both producers and purveyors? This is your chance to hear it straight from the founder who's shifting expectations in some of America's best restaurants.
Here's what you'll learn, one wine glass at a time:
🍷 The critical role that hand-blown wine glasses play in enhancing the wine experience

🍷 Why restaurateurs break more glasses—and why that's actually a good sign for business

🍷 How premium glassware can differentiate a restaurant and boost wine program profits

🍷 The surprising ways glassware trends ripple through both high-end and everyday hospitality

🍷 Insights into the rise of non-alcoholic drinks—and how glass choice still shapes the experience

🍷 Why a business built on word-of-mouth, not marketing budgets, can change the landscape

By the end of this episode, you'll have an insider's appreciation for the intersection of touch, taste, and economics—and you might just find yourself scrutinizing your own stemware with new reverence the next time you pour a glass.
 
YouTube:  https://youtu.be/J7kblUtLZAY


GlassVin: https://www.glassvin.com

Baccarat: https://www.baccarat.com

Coravin: https://www.coravin.com

Zalto: https://www.zaltoglas.com

Riedel: https://www.riedel.com

Wine Searcher: https://www.wine-searcher.com

Patina Restaurant Group: https://www.patinagroup.com

Benno (NYC Restaurant): https://www.bennorestaurant.com

Jancis Robinson Glassware: https://www.richardbrendon.com/pages/jancis-robinson-collection

Cantillon Brewery: https://www.cantillon.be

Whole Foods: https://www.wholefoodsmarket.com

The crazy world of hospitality can be considered a lost art. It seems more and more restaurants are opening as a walk up, order, take your table number and wait.  Hardly a "how are you?" and it all seems lost. Enter Stecca Traverna.  An unassuming Italian tavern in the heart of the So Cal surf capital, Hermosa Beach. Then I visited the kitchen, it was so small..."how small was it?" "It was so small that the shrimp didn't fit."
Giorgio Vizia jokes that he was born to the sound of pots clanging and sauce simmering—destined for a life in the kitchen before he'd even tasted his first meal. When you listen to this episode of Wine Talks, you'll discover how that predestination, along with a passionate partnership at Stecca Taverna, has blossomed into far more than a place to eat: it's a loving invitation into an Italian living room, every bite crafted to make guests feel like family.
Your journey starts in a kitchen so tiny even Giorgio wonders how he fits his culinary dreams between the refrigerator and the stove. Using resourcefulness—and a keen sense of seasonality—he shares how every carrot and sprig of basil is handpicked, prepared, and plated the same day, resulting in meals that shimmer with authenticity and never rely on waste or shortcuts 13:18.
But beyond the food, you'll be invited to take a seat at their communal table, where mutual respect and creative freedom form the backbone of Stecca's success. Hear how Giorgio and his partners choreograph the dance between kitchen and front-of-house, each trusting the other to shine in their respective domains, avoiding the pitfalls of ego and competition that so often plague restaurant ventures 04:50.
As you listen, you'll see surprising parallels drawn between the worlds of film production and restaurant management. The adrenaline, scheduling, and improvisational skills learned on set transfer seamlessly into the high-octane, high-reward environment of a bustling Hermosa Beach taverna 03:15.
The conversation delves into the realities of hospitality today—a business where passion, not profit, is the true motivator, especially in uncertain economic times 09:25. Giorgio and his partners reflect on what it means to build community, serve joy, and maintain work-life balance in careers where the hours never really stop.
You'll also question the speed of modern life and the true value of slowing down. From intentional ambience to curated wine lists, Stecca aims to recreate that elusive spark of European dining, inviting us all to enjoy experiences over efficiency, to truly connect at the table 17:32.
Tune in for these six sharp takeaways—each a reason to savor this episode:
🗡 How a kitchen's tiny footprint can fuel daily freshness, eliminate waste, and enhance quality 13:54

🗡 Why mutual respect and defined creative zones are crucial for sustaining a passionate team 04:50

🗡 The transferable skills from film set chaos to restaurant floor—budgeting, timelines, and improvisation 03:15

🗡 Why old-world values and immigrant ambition remain the secret ingredients to restaurant resilience 30:34

🗡 What role curated wine lists play in creating unforgettable dining moments and community 12:25

🗡 How slowing down, savoring, and embracing experience over speed can revive our craving for genuine connection 17:32

Come away with a nuanced understanding of how every dish, every note of music, and every exchange at Stecca is intentionally crafted—a mosaic of passion, family legacy, and never-ending hunger to "do better every day."
 
YouTube:  https://youtu.be/sTZWhAez44k
Stecca Taverna
https://www.steccataverna.com/


Drago Central (Drago Ristorante Group)
https://www.dragorestaurant.com/


Celestino Ristorante
https://www.celestinopasadena.com/


San Antonio Winery / Stella Rosa
https://sanantoniowinery.com/

https://www.stellarosawines.com/


Jonathan Club
https://www.jc.org/


Château Haut-Bailly
https://www.hautbailly.com/en/

It is going around. The wine business is slow. Slow to change, slow to recognize the market, slow to become digital...shall I keep going.
Two gentleman agree, at least on the retails front. Paul Mabray is an old friend. Andrew Levy is a new friend, and they have teamed up, with dozens of wine tech years between them, to solve some problems. Problems that seem natural to fix through tech in our trade.
Have a listen, these guys get it.
Paul Mabray and Andrew Levy have never been shy about shaking the wine industry's dusty foundations. They've watched as old ideas about how wine gets into a drinker's glass have collided with the demands of a digital-first world—and now they're ready to pour out what most in the business are too scared to say out loud.
Think wine distribution's stuck in the last century? You're not wrong. This episode takes you inside the chaos and opportunity of "the final mile," where millions in brand excitement evaporate because a shopper can't actually find the bottle they want.
PourNow isn't just another tech solution. It's a weapon against dead-end marketing and the three-tier system's ancient gatekeeping. Mabray and Levy aren't interested in playing nice with tradition—they're here to dismantle it.
Ever wondered why the average consumer ends up buying whatever's on sale, not what they love? Hint: Supermarkets stuff shelf talkers at you because nobody has figured out how to truly connect excitement to purchase—until now.
Amazon's ambitions to own the alcohol game? They fizzled. Listen in for what really happened behind the scenes—and how most digital marketplaces have failed drinkers and brands alike.
You'll find out why "omnichannel" isn't just marketing lingo, but a bare-knuckle fight for survival for small wineries, indie shops, and even industry giants. Turns out, nobody is immune from the shakeup.
Are you ready for the blunt truth about digital marketing "consultants" and the masses of self-proclaimed wine influencers? Mabray and Levy spill the real reasons most of them can't hack it.
Discover why today's shopper is digitally native and ruthless—expecting to buy whenever and wherever they want, even if it means bypassing the industry's sacred cows.
This isn't a glossy industry PR piece. It's about hard metrics, hard lessons, and the hard reality that the wine business is forever at risk of being outpaced by its own customers.
Pour yourself something bold, because after this episode, you'll never look at a wine shelf, a tasting, or an Instagram ad the same way again.
What you will learn:
🍷 Why the three-tier system's chokehold on wine sales is crumbling—and who's panicking behind the curtain

🍷 The dirty secret of so-called "omnichannel" marketing (hint: it's survival, not strategy)

🍷 How most consultants and digital "experts" are snake oil salesmen who can't deliver real conversions

🍷 The hidden tech and data tricks that actually trace every ad dollar to a bottle sold—exposing winners, losers, and frauds

🍷 How PourNow is arming brands and retailers to bypass the old guard, break dead ends, and put power back in the hands of consumers and innovators

YouTube:  https://youtu.be/f7_BbMITmE0

I met Stetson years ago. Orange wine was not a thing. But he was making it a thing. I was intrigued by his commitment to the sector and the develpment of Georgian wine in the US, particularly in Los Angeles.
Bringing Stetson Robbins onto this show is like popping the cork on a bottle you've never heard of, from a country you can barely pronounce, and finding it's the most fascinating taste you didn't know you craved. Forget everything you thought you knew about wine, because this conversation isn't about chasing the next California cab or French pinot—this is about tracking the wild, unfiltered edge of the wine world through the forgotten vineyards of Eastern Europe, where tradition, culture, and rebellion ferment side by side. The conversation focused on peeling away the comfort (and sometimes the snobbery) of the usual wine stories and diving deep into what it means for a wine to actually taste like where it's from—right down to the hands, palates, and histories of the people making it.
One concept discussed was the big secret of "terroir"—not just dirt, weather, or latitude, but the food, the local tradition, and even the pressures of the market itself. These are wines born not just from grapevines, but from migration, resistance, and centuries of culinary survival. You'll learn how post-Soviet countries like Slovenia, Croatia, and Georgia have turned their backs on cookie-cutter commercial varietals, instead resurrecting their own native grapes and bringing ancient techniques—like wild fermentation in massive underground clay qvevris—right to the glasses of skeptical sommeliers and thirsty Brooklynites alike. A key theme that emerged was that true winemaking is messy, unpredictable, and profoundly human.
The discussion explored not only what orange wine actually is (spoiler: it's not fruit salad in a glass), but why it's shaking up wine scenes from coast to coast, frustrating purists and delighting experimenters. Several points were raised, including how even the act of importing these bottles is a full-throttle exercise in grit, luck, and sometimes chaos. This episode will have you questioning everything you thought made a good wine—and craving an adventure, not just a drink.
🍾 How the culture, cuisine, and quirks of a region become liquid in your glass
🍾 Why "orange wine" is the oldest new thing in the wine world—and why it's taking over
🍾 The radical differences between Eastern European winemaking and Western obsessions
🍾 What really happened when ancient amphoras met modern Brooklyn bars
🍾 How grape genetics, wild fermentation, and centuries-old mistakes are now marketing gold
🍾 Why, after this hour, you might never look at a wine label—or a waiter—the same way
 
Stetson Robbins is a dynamic force in the world of wine, fusing a theatrical background with a passion for exploring wine's deepest roots. His journey began in college, majoring in theater and delving into Greek studies, where the Dionysian tradition first sparked his fascination with the cultural significance of wine 03:06. Waiting tables at Walt's Wharf in Seal Beach introduced him to the nuanced world of wine service, and fueled his desire to learn more. Encouraged by a wine-focused restaurant culture, he pursued sommelier training, including the Court of Master Sommeliers—a path that led him from Walt's Wharf to Napa Rose at Disneyland, a renowned training ground for aspiring sommeliers 06:10.
Despite this foundation, Stetson Robbins's real intrigue lay in the stories of winemakers and the diverse cultures shaping wine across the globe. His move into retail at shops specializing in value-driven French wines connected him with import specialist Peter Mann, opening the doors to heritage tastings in Bordeaux and Burgundy 08:07. The true turning point came with Blue Danube Wine, where he championed unique Eastern European wines—particularly from regions overlooked in the U.S. market, including Slovenia, Croatia, Hungary, and Georgia. Over more than a decade, Stetson Robbins was instrumental in building Blue Danube's portfolio and expanding its footprint to markets like New York and Los Angeles 22:46.
Today, Stetson Robbins is co-founder of Black Lamb, a California-based boutique wine importer run alongside his wife. Black Lamb specializes in sourcing wines from the Slovenian-Italian border and the Republic of Georgia, focusing on traditional, "ancient" winemaking techniques such as skin-fermented whites ("orange wines") and wines fermented in Georgian qvevris. His mission is equal parts education and adventure: introducing curious American drinkers to the diversity, culture, and terroir that make these wines unforgettable 01:06:30.