On this edition of the NOLADrinks Show with Bryan Dias we wrap-up our coverage of South Africa Wine Week with a discussion on the fascinating history of the wine industry in that country with Jim Clarke of Wines of South Africa. We then pay a visit to the famed French 75 Bar located in Arnaud’s restaurant in the French Quarter where we talk hospitality, the Sazerac, and more with Chris Hannah and Paul Gustings.
Pictured above from left – Chris Hannah of French 75 Bar at Arnaud’s, Paul Gustings of Tujague’s, and Bryan Dias of NOLADrinks.
NOLADrinks Show – 11-9-17 – History of South Africa Wine – Interview with Chris Hannah and Paul Gustings
We kick things off with some show notes on this episode as well as the upcoming one. We also talk about attending the previous week’s stellar event – “Boudin, Bourbon and Beer.”
Next up, Jim Clarke (at left), US Market Manager for Wines of South Africa, once again joins the show as we wrap-up our coverage of South Africa Wine Week. We tape this interview with Jim at Bacchanal Fine Wine & Spirits located in the Bywater. They were gracious enough to host us. In this interview, we bring things “full circle” in that we discuss the long and fascinating history of the wine industry in South Africa.
Its origins date to the 17th century as the country’s south was an important port and stopover on the ocean trade route between Europe and Asia. We cover a lot of ground including the effects of Apartheid on the industry and its development of identity in the past 15-20 years. It’s an interesting chat to be sure!
In the second hour of the show, we stop by the famous French Quarter establishment, the French 75 Bar located in the historic restaurant, Arnaud’s. We chat with recent James Beard award winner for best bar program in the country, Chris Hannah, who runs the bar. Also, internationally recognized and long-tenured New Orleans bartender, Paul Gustings of Tujague’s, also joins us.
We were meant to talk “fall drinks,” but as you might guess with these two guys, the conversation covers multiple, fascinating topics. We talk about the importance of hospitality and creating the right environment. We also discuss their background, their take on the Sazerac cocktail, working in two of the most historic spaces in New Orleans, and much more. Don’t miss this chat with two of the top bartenders on the planet.
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Cheers, You All!