41:I[185,["/_next/static/chunks/08z4tkzvltetr.js","/_next/static/chunks/121~yigv24_j6.js","/_next/static/chunks/0jo3du-icy6v2.js","/_next/static/chunks/15cy49d~_zsjj.js","/_next/static/chunks/0..ktetnpeix7.js","/_next/static/chunks/0_htf5~kl..m1.js","/_next/static/chunks/0i6hzvr84kc1r.js"],"SendEmailButton"] 47:I[45269,["/_next/static/chunks/08z4tkzvltetr.js","/_next/static/chunks/121~yigv24_j6.js","/_next/static/chunks/0jo3du-icy6v2.js","/_next/static/chunks/15cy49d~_zsjj.js","/_next/static/chunks/0..ktetnpeix7.js","/_next/static/chunks/0_htf5~kl..m1.js","/_next/static/chunks/0i6hzvr84kc1r.js"],"SignupCTA"] 3a:["$","h1",null,{"className":"max-w-[22ch] font-display text-[clamp(32px,4.5vw,48px)] font-medium leading-[1.05] tracking-[-0.02em] text-[color:var(--fg-1)] text-balance","children":"The Sommelier Who Cultivates Curiosity: Danny Alday on Natural Wine, and Subverting Expectations"}] 3b:["$","div",null,{"className":"flex flex-wrap items-center gap-x-4 gap-y-1 font-mono text-[12px] uppercase tracking-[0.1em] text-[color:var(--fg-3)]","children":[["$","time",null,{"dateTime":"2025-12-10T17:00:00.000Z","children":"December 10, 2025"}],["$","span",null,{"aria-hidden":true,"children":"·"}],["$","span",null,{"children":"01:04:25"}],false]}] 42:T50d,

In this insightful conversation, we sit down with Danny Alday, the Wine Director for Verjus (sister restaurant to Quince and Cotogna in San Francisco) and a partner in the collaborative pop-up Left on Madeline. Danny is a true leader and forward-thinker in the wine community. We dissect the philosophical concept of "curiosity over criticism," as Danny offers a masterclass in challenging established norms, particularly within the often-dogmatic world of natural wine.

This episode will resonate with you if you are struggling with industry gatekeeping, the pressure to conform, or the need to redefine your own approach to hospitality. Danny discusses the necessity of having a distinct edge, how to subvert expectations in fine dining, and why a sommelier's true role is to facilitate connection—not just make a sale.

"The true sommelier's job is not to sell wine, but to sell an experience, and that requires genuine, fearless curiosity."

Connect with Danny Alday:

Instagram: @Danny_j_alday
Left on Madeline Instagram: @leftonmadeline

If you find value in these discussions, please consider taking a moment to subscribe or follow the podcast. Your support helps us continue producing this content. Thank you.

43:T73d,