What makes a good sommelier? Encyclopedic knowledge of the wine world? The ability to sell anything to anyone? Or something more empathetic and human? If anyone knows it’s Claire Paparazzo, Wine Director for Sunday Hospitality Group and the Hotel Chelsea. Drawing on her knowledge from such iconic places as Blue Hill at Stone Barns, Claire chats with Greg about the challenge of running four properties under one roof, the art of making wine approachable, and why the fad for natural wine and orange wine probably springs from somewhere deep and sick and wonderful in our collective psyche. And, she talks about the time she almost got mauled by a pig.

PLUS, are AI somms coming for our jobs? Greg offers an oddly hopeful take on whether that industry’s days are numbered

Follow Claire at @clairepaparazzo

Follow her documentary work at @wineifyouwantto

Follow her art at @jasperheart2021

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