Paul Grieco, the General Manager and Sommelier of Hearth Restaurant in New York, brings extensive wine and food knowledge to his on-air role at WineTasteTV.
In 1995, Grieco went looking for a new challenge. He accepted a job as a waiter at the three-star Gramercy Tavern, where he hoped to learn the essentials of "enlightened hospitality" from its creators Danny Meyer and Tom Colicchio. This education, Grieco believed, would help prepare him for a future in restaurant management. He was right. After working as a captain for two years, Grieco was promoted to Assistant General Manager. During Paul's tenure, Gramercy Tavern won both the James Beard Award for Outstanding Service 2001 and the James Beard Award for Outstanding Wine Service 2002. In the fall of 2002, Gramercy Tavern was named the most popular restaurant in New York City by the Zagat Survey. That same year, Paul placed eighth in the American Sommelier Association's competition to name the best sommelier in the country.
Videos Featuring Paul Grieco:
When nobody cared about Spanish wines, he was there. Now, Jorge Ordonez shares his hopes for the future of Spanish wines with Paul Grieco -- his enthusiasm is contagious. More »
Paul Grieco and Robert Bohr taste the elegant wines of Domaine Dujac, one of Burgundy's finest producers, with winemaker Jeremy Seysses. More »
Charles Ellner began his career as a riddler, the person who rotates bottles to ensure Champagne's bubbles develop properly. He went on to own what has become a highly acclaimed Champagne house. Sommelier Paul Grieco tastes a lovely Champagne Charles Ellner Brut with producer Sylvain Allart. More »
They're billed as 'Aristocratic Wines at Democratic Prices.' How bad can that be? Paul Grieco speaks with A to Z Wineworks Sam Tannahill and Deb Hatcher, and together they taste Night and Day, the winery's bold new wine. More »
Argentina is one of today's up and coming wine producers, and it isn't hard to see why: big, bold flavors ... with a small price tag! Paul Grieco speaks with Sebastian de Montalembert of the acclaimed Bodega Ruca Malen. More »
With an eye towards tradition but both feet planted firmly in the present, Giovanni Rosso is a Barolo to be reckoned with. Davide Rosso tastes one of his family's majestic Barolos with Paul Grieco of New York City's Hearth Restaurant. More »
You can practically feel the bubbles tingling on your tongue as Paul Grieco speaks with Claude Giraud of the Champagne label Henri Giraud. They discuss the exciting changes in the Champagne market. More »
What makes 'The Chronique' so addictive? Why is it a good thing the American government doesn't speak French? What do sommeliers talk about when they get together? Find out as master sommelier and winemaker Richard Betts talks candidly with Wine Taste TV's Paul Grieco. More »
Sassicaia has received some of the world's most prestigious wine awards for decades. Now, Sassicaia producer Piero Incisa Della Rocchetta talks with Paul Grieco about his family's history of great winemaking, and their exciting new offering. More »
With a 400 year history and prominence as one of today's best producers, Trimbach is a name that carries a lot of weight. Paul Grieco enjoys an enlightening and exuberant conversation with Jean Trimbach. More »
Paul Grieco talks with Daniel Johnnes, big-time sommelier turned small-time wine producer. Find out what made Johnnes fall in love with Burgundy, and what's so important about finding a wine with a 'Sense of grape, sense of place, and sense of man.' More »
For years, the Muga family has been leading the way in making Rioja the great wine region that it is. Now, Paul Grieco sits down to taste with Manuel Muga to taste two very different Riojas. One displays the elegance and tradition of the old world and another shows the more intense flavors of the new world. It's all Tempranillo, and it's all good! More »
David Croix has already achieved impressive status in Burgundy. at Camille Giroud. Now he's establishing his own label of elegant, youthful wines. Paul Grieco taste the Premier Cru offering from Domaine des Croix, and poses the question, "stemmed or destemmed?" More »