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Eric Guido
Works at Morrell Wine Group
Attended Institute of Culinary Education
Lives in Queens, NY
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Eric Guido

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Cantina Bartolo Mascarello, Three Generations in The Making
If there was one wine that not only defined Barolo for me, but for the majority of longtime collectors, it’s Bartolo Mascarello .  When I first fell in love with Barolo, I was quick to learn that to understand not just what Barolo is about but also where it...
If there was one wine that not only defined Barolo for me, but for the majority of longtime collectors, it's Bartolo Mascarello. When I first fell in love with Barolo, I was quick to learn that to understand not just what Barolo is about but also where it came from, looking back on the great ...
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Eric Guido

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Italian Wine In The Extreme: The Collisioni Experience
Article and Photos by: Eric Guido You think you know Italian wine. You spend ten years studying and tasting. You research, you write, and you spend every spare moment immersing yourself in the topic. You also taste with individuals that share your passion, ...
You think you know Italian wine. You spend ten years studying and tasting. You research, you write, and you spend every spare moment immersing yourself in the topic. You also taste with individuals that share your passion, and you meet with visiting producers on a regular basis.
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Eric Guido

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The World of Terre Nere with Marc di Grazia
( The following write-up and reviews are the result of two days’ worth of focused tastings with Marc di Grazia. ) When asked if I would be interested in attending a ten-year retrospective of Terre Nere , my response was a resounding YES! For me, Terre Nere ...
(The following write-up and reviews are the result of two days' worth of focused tastings with Marc di Grazia.) When asked if I would be interested in attending a ten-year retrospective of Terre Nere, my response was a resounding YES! For me, Terre Nere represents something more than just the ...
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Eric Guido

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2010 Brunello di Montalcino Riserva: Worth Waiting For?
The market has been waiting for the 2010 Brunello Riservas, with hopes that critics will go even further beyond the lofty scores of the regular ’10 Brunellos. However, I for one don’t believe they’ll get their wish. What do we love about 2010 Brunello? I re...
The market has been waiting for the 2010 Brunello Riservas, with hopes that critics will go even further beyond the lofty scores of the regular '10 Brunellos. However, I for one don't believe they'll get their wish. What do we love about 2010 Brunello? I really do hope that you have chosen to ...
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Pumpkin Risotto: Perfect Autumn Comfort Food
A Recipe & Pairing by: Eric Guido What is it about pumpkin and how each time I serve it, it makes people swoon? Nostalgia. Nostalgia is a powerful tool in the chef’s arsenal. It’s a direct line to the hearts and minds of your guests. It's that smell from ma...
What is it about pumpkin and how each time I serve it, it makes people swoon? Nostalgia. Nostalgia is a powerful tool in the chef's arsenal. It's a direct line to the hearts and minds of your guests. It's that smell from mama's kitchen. It's that flavor, which will always remind you of home.
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An Eye-Opening Experience: The Glenlivet
By Eric Guido In the world of wine, I find that searching for the obscure and impossible-to-find bottles often results in much more satisfaction than tasting through large production, easier-to-find wines. I suppose this has affected me in much of what I d...
By Eric Guido In the world of wine, I find that searching for the obscure and impossible-to-find bottles often results in much more satisfaction than tasting through large production, easier-to-find wines. I suppose this has affected me in much of what I do, especially with one of my recent ...
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Eric Guido

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You think you know Italian wine. You spend ten years studying and tasting. You research, you write, and you spend every spare moment immersing yourself in the topic. You also taste with individuals that share your passion, and you meet with visiting producers on a regular basis.
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Eric Guido

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Barolo & Barbaresco 1996, 20-Year Retrospective
Whatever happened to our dreams of 1996 being a great vintage? For over a decade, I’ve been pursuing this vintage with hopes that it would be another 1989, yet now I begin to wonder. Last year we put together a blind ‘96 Barolo tasting, and the outcome led ...
Whatever happened to our dreams of 1996 being a great vintage? For over a decade, I've been pursuing this vintage with hopes that it would be another 1989, yet now I begin to wonder. Last year we put together a blind '96 Barolo tasting, and the outcome led me to believe that there may be a light ...
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Eric Guido

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Is The Long Wait Finally Over? 2001 (15-Year) Barolo Retrospective
It’s 2016, and as fans of Barolo and Barbaresco, that means that we have a great reason to organize both 20- and 15-year retrospectives of two of my favorite past vintages, 1996 and 2001.  Plans for a ‘96 retrospective are in the works, but today I’d like t...
It's 2016, and as fans of Barolo and Barbaresco, that means that we have a great reason to organize both 20- and 15-year retrospectives of two of my favorite past vintages, 1996 and 2001. Plans for a '96 retrospective are in the works, but today I'd like to share our recently-completed tasting ...
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Macari Revisited: The 2010 Cab Franc
By Eric Guido You have to give credit where credit is due. This is the phrase that comes to mind while tasting the 2010 Macari Cabernet Franc. Why? Well, for one thing, I’ve spent the last few years thinking that Cabernet Franc in the North Fork was a lo...
You have to give credit where credit is due. This is the phrase that comes to mind while tasting the 2010 Macari Cabernet Franc. Why? Well, for one thing, I've spent the last few years thinking that Cabernet Franc in the North Fork was a lost cause. I found much more enjoyment from Merlot and ...
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A Perfect Meatball & A Perfect Pairing
A recipe & pairing by: Eric Guido One thing that I never order when eating out is meatballs. Why? In my opinion, meatballs are one of the most underplayed components of almost every Italian restaurant’s menu. I’m not saying that everyone gets them wrong, bu...
One thing that I never order when eating out is meatballs. Why? In my opinion, meatballs are one of the most underplayed components of almost every Italian restaurant's menu. I'm not saying that everyone gets them wrong, but the fact is that more often than not, they are under-seasoned balls of ...
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Grandma’s Eggplant Parmigiana
A recipe and wine pairing by Eric Guido If you were to ask any of my friends or clients about my specialty, they would quickly inform you that it’s risotto. However, it wasn’t always so. Long before my professional career and formal training, I was a cook t...
If you were to ask any of my friends or clients about my specialty, they would quickly inform you that it's risotto. However, it wasn't always so. Long before my professional career and formal training, I was a cook that depended on what I learned as a child. The rich Italian-American cooking of ...
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Work
Occupation
Wine Director at Morrell Wine Group
Skills
Food, Wine, Recipe Development, Journalism, Project Management, Operations Management
Employment
  • Morrell Wine Group
    Wine Director, 2014 - present
    Wine Director and Content Creator for Print and E-commerce. Developing new and engaging content for company e-mails, website, print catalogs and blog. Photography and photo editing for use in social media, E-mail and print publication. Fine Wine Specialist, providing support for sales team and customers.
  • The V.I.P. Table
    Owner and Operator, 2009 - present
    Private Chef, Wine Consultant and Management. Maintaining The V.I.P. Table food and wine blog.
  • Sam Ash Music
    Operations & Project Management, 1999 - 2014
    National Operations Manager and Special Projects Manager for Sam Ash Music Corporation
  • Snooth
    Freelance Writer, 2011 - 2013
    Freelance writer for Snooth Media and What's Cookin'. Providing bi-weekly editorial with Recipes, Wine Criticism and Food & Wine Pairings.
  • The Hotel on Rivington
    Saucier, Rôtisseur and Entremetier, 2006 - 2006
    Saucier, Rôtisseur and Entremetier. Aided in recipe development and training new hires.
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Queens, NY
Previously
Queens, NY - Hemlock Farms, Pennsylvania - Glendale, New York
Story
Tagline
Wine Writer, Photographer, Chef, Musician, Poet--Workaholic
Introduction
Private Chef turned Food & Wine Writer. Currently the Wine Director for The Morrell Wine Group. 
Bragging rights
Project Leader of WQXR Instrument Drive, Project Leader of relocation of Sam Ash flagship store NYC.
Education
  • Institute of Culinary Education
    Culinary Arts, 2005 - 2006
  • Wallenpaupack Area High School
    1991 - 1995
Basic Information
Gender
Male
Well done! Great portion sizes, friendly attentive staff, creative breakfast options and simply excellent food. Breakfast is my favorite meal of the day and Prestige sent me on my way with a smile on my face.
Public - 2 weeks ago
reviewed 2 weeks ago
Classic Hometown feel, Generous portions, Friendly staff, And Great food.
Public - 5 months ago
reviewed 5 months ago
Got a little scared walking in the door, looks a little dumpy, but was quickly set at ease. Service and food were great. Bathroom was spotless, which says a lot. Very good experience.
Food: ExcellentDecor: GoodService: Excellent
Public - 4 years ago
reviewed 4 years ago
4 reviews
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Before I get into this, let me first add that The Black Pearl has both a pub and formal dinning room. My experience was in the dinning room and for all I know, the Pub might be great. With that said... What tonight proved is always listen to the locals. Back home, a bunch of people recommended "The Black Pearl" for a good formal dinner... Let's just say that I wouldn't recommend this place to a single person I know (including the ones I hate). A local tried to steer me clear today, but I was committed. The best way to describe this restaurant is uninspired, outdated and stuffy. It's like their target audience are retirees that are looking for the ol' standards from the late seventies. With the exception of some beautiful plating, each dish seemed to depend on rich mother sauces to cover up that they were poorly cooked or under-seasoned. My grilled sword fish tasted more like the steak they must have cooked on the grill before it, than it did like fish. My wife's striped bass tasted like nothing, other than the heavy sauce that was served with it. The wine list was so tired and sad, that this wine-lover actually ended up drinking beer. So what was good about this meal? The green beans were cooked well, the crab cake had a good amount of crab meat in it, and our bus-boy provided some witty commentary, that was much needed, since our waiter had the personality of a block of wood. I wouldn't eat here again unless the entire kitchen was turned over and a completely new menu was put together. A total waste of two hours of my life and $130.
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Food: Poor - FairDecor: GoodService: Poor - Fair
Public - 3 years ago
reviewed 3 years ago