Drinking on the Edge

Radio Free Rhinecliff
  • 5.0 (5)
  • FOOD
  • UPDATED SEMIWEEKLY

Adult Beverage Industry veteran David Furer takes you on an alcohol-fueled adventure through our drinking worlds near & far; past, present, and future. Fermented and distilled bevies from the mid-Hudson Valley to the world's most remote locales will be highlighted with guest appearances by many of their creators. Plenty of good info and fun to be had but ya gotta BYO!

  1. 08/30/2025

    Spreading Blaufränkisch/Lemberger Coast to Coast to Coast

    NY FLX's Fred Merwath of Hermann J. Wiemer, Mike Beneduce of his eponymous New Jersey estate, Left Foot Charley's Bryan Ulbrich in Traverse City MI, Morgan Beck of Oregon's Johan Vyds., and JJ Williams of his family's Kiona Estate in Red Mtn. WA discuss growing, vinifying, marketing, and enjoying each others' expressions of this unique red middle European grape. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

    59 min

  2. 08/14/2025

    A Conversation with Agriculture Secretaries - California's Karen Ross, New York's Richard Ball, Maryland's Kevin Atticks

    David and co-host Carlo DeVito converse with three US state agricultural secretaries overseeing some of the most comprehensive and impactful programs integrating their state's adult beverage production with that of their state's farmers supporting them. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

    53 min

  3. 06/05/2025

    Exploring Islay with Whiskey Island's Andrew Jefford

    Islay--the Whiskey Island's terroir, historic and new developments, uniquely peaty and seaborne qualities, and memories walking through it are celebrated just in time for the conclusion of its 39th annual Fèis Ìle with internationally renowned writer / author Andrew Jefford. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

    1h 2m

  4. 05/21/2025

    FLX Cabernet Franc

    The first of a mini-series focused upon Cabernet Franc co-hosted by its chronicler Allison Slute looks to New York's Finger Lakes with five (!) of its finest vintners--Kelby James Russell of Apollo's Praise, Boundary Breaks' Bruce Murray, Lamoureaux Landing's Josh Wig, Fred Merwarth of Hermann J. Wiemer,, and friend of the show Nova Cadamatre of Trestle 31. Not for the easily distracted, this is a long and mostly geeky glimpse into the growing and vinifying of Cab Franc for those who care about the oft-overlooked third in Bordeaux's red triumvirate. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

    58 min

  5. 04/23/2025

    Vermouth di Torino - Classic + Contemporary

    The fame of Vermouth di Torino PGI is linked to Piedmont producers and Turin when, in the 1800s, it was home to the aristocracy of vermouth makers who achieved international standing. Vermouth di Torino is classified according to the color (White, Amber, Rosé, Red) and the amount of sugar used in its preparation, classified as extra dry for products containing less than 30 grams of sugar per liter, dry for vermouth with less than 50 grams per liter, and sweet for those with a sugar content of 130 grams or more per liter. This extends to the assignation Vermouth Superiore referring to products with an alcoholic strength of not less than 17% vol., made with at least 50% of Piedmontese wines and flavored with herbs other than wormwood cultivated or harvested in Piedmont. For more info: https://www.vermouthditorino.org/en/ Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

    37 min

  6. 04/17/2025

    American Single Malt Whiskey - It's Official

    In recognition of its December 18, 2024 inauguration as a recognized and regulated category, Carlo DeVito joins David to welcome American Single Malt Whiskey with its association co-founder Gareth Moore of Virginia Distilling and an OG of the craft whiskey world, fellow podcaster and writer Lew Bryson. MADE FROM 100% MALTED BARLEY DISTILLED ENTIRELY AT ONE DISTILLERY MASHED, DISTILLED AND MATURED IN THE UNITED STATES OF AMERICA MATURED IN OAK CASKS OF A CAPACITY NOT EXCEEDING 700 LITERS DISTILLED TO NO MORE THAN 160 (U.S.) PROOF (80% ALCOHOL BY VOLUME) BOTTLED AT 80 (U.S.) PROOF OR MORE (40% ALCOHOL BY VOLUME) Them's the rules. Lew and Gareth help us sort out its development as we taste examples from Cedar Ridge, Westland, St. George, Balcones, Harvest, Ten Mile, Westward, New Riff, Old Line, Virginia, Stranahan's Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

    51 min

  7. 04/04/2025

    Tennessee Whiskey

    With an estimable heritage backing its position as one of the US's fastest-growing craft distilling states, Carlo and David took pleasure in hearing and tasting from four of its artisans--none bearing the name of Daniels or Dickel. Produced by Matty Rosenberg, Jennifer Hammoud and David Furer at Radio Free Rhinecliff

    46 min

  8. 03/30/2025

    Understanding Cheese & Wine Pairings with Experts

    When considering what to eat when drinking wine, an inevitable and varying point of discussion goes to 'cheese'. Sharing their vast experiences with David are HV local Kate Arding of Hudson's Talbott & Arding and Napa Valley-based author Janet Fletcher of Planet Cheese. This second in the DotE series of foods with drinks touches both upon uncommon and typical considerations when determining your wine and cheese selections--whether or not you choose to pair them. As this was (so far) the most complicated episode to arrange, DotE leaned upon two of its "friends of the show", national wine importers Kevin Pike and Bartholomew Broadbent, to ably assist in providing samples both to myself for use in-studio with Kate and to Janet in California--to excellent effect!! Produced by David Furer, Matty Rosenberg, and Jennifer Hammoud at Radio Free Rhinecliff

    1 hr
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Ratings & Reviews

5
out of 5
5 Ratings

About

Adult Beverage Industry veteran David Furer takes you on an alcohol-fueled adventure through our drinking worlds near & far; past, present, and future. Fermented and distilled bevies from the mid-Hudson Valley to the world's most remote locales will be highlighted with guest appearances by many of their creators. Plenty of good info and fun to be had but ya gotta BYO!

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