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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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Making the Case–for Barbaresco
It’s time to put away the preconceptions and admit to the fact that Barbaresco can be just as great as Barolo. I’ve been a fan of Barolo for as long as I’ve been into wine. It’s just something about its imposing nature and how Barolo makes you wait for it ...
It's time to put away the preconceptions and admit to the fact that Barbaresco can be just as great as Barolo. I've been a fan of Barolo for as long as I've been into wine. It's just something about its imposing nature and how Barolo makes you wait for it to blossom.
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My cameo appearance at Rockefeller Center's blog: Front & Center.
This time of year, the drink of choice is obvious: Champagne! We asked Eric Guido, a fine wine specialist at Morrell Wine Store and Morrell Wine Bar & Café to demystify the sparkling elixir, so that you may go forth and toast with the best bubbly at your own holiday celebration.  F&C: What is the difference between Champagne and other types of sparkling wines? Eric Guido: Champagne can only come from the region of Ch...
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Eric Guido

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My newest piece are The Cellar Table. Not just tasting notes--There are a number of great Nebbiolo based wines outside of Barolo and Barbareso. I'd like to take a moment to explain why you should be exploring them too.
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Eric Guido

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As a warning, the following prose and tasting notes detail an experience which could be described as a wine lover’s dream come true. The path to understanding Burgundy may result in a life-long obsession, which could take priority over everything else you hold dear.  Readers Beware! Wine in its
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Eric Guido

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A rare beast indeed, yet so worth the hunt!  Now I just need to find more.  https://www.cellartracker.com/wine.asp?iWine=1409192&searchId=C0C24D3A 
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Year in Review: My Top Wines of 2014
It’s that time again. 2014 is coming to a close, and the holidays are in full swing. I’m sorting through recipes for Christmas Eve, Christmas parties and New Year’s bashes. However, before I get too deep into things, I love to look back over the past year a...
It's that time again. 2014 is coming to a close, and the holidays are in full swing. I'm sorting through recipes for Christmas Eve, Christmas parties and New Year's bashes. However, before I get too deep into things, I love to look back over the past year and my 500+ tasting notes for my top ...
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Eric Guido

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Nebbiolo Beyond Barolo and Barbaresco
2010 Barolo is driving me broke! In years past, I’d usually have no less than three cases of Barolo in the cellar by now. Unfortunately, with the average 20% increase on my typical value-buys, and my beloved single vineyard wines up about 50% or more, I’ve ...
In years past, I'd usually have no less than three cases of Barolo in the cellar by now. Unfortunately, with the average 20% increase on my typical value-buys, and my beloved single vineyard wines up about 50% or more, I've been forced to cut back in a big way. So where does this leave the ...
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Eric Guido

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Burgundy: Further Down The Rabbit Hole
As a warning, the following prose and tasting notes detail an experience which could be described as a wine lover’s dream come true. The path to understanding Burgundy may result in a life-long obsession, which could take priority over everything else you h...
As a warning, the following prose and tasting notes detail an experience which could be described as a wine lover's dream come true. The path to understanding Burgundy may result in a life-long obsession, which could take priority over everything else you hold dear. Readers Beware!
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Eric Guido

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Looking to the Future with Morrell Wine
I’m very pleased to announce my official move to The Morrell Wine group . I’ve been tasked with writing content, blogs, tasting notes and print materials for their website and catalogs. It’s an exciting move which presents amazing tasting opportunities an...
I'm very pleased to announce my official move to The Morrell Wine group. I've been tasked with writing content, blogs, tasting notes and print materials for their website and catalogs. It's an exciting move which presents amazing tasting opportunities and the ability to work with some of the ...
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Eric Guido

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My Sweet Spot: Trocken & Feinherb
An all-time favorite Riesling pairing: Tagliatelle in Truffle Cream Sauce I believe I have finally found my German Riesling sweet spot, and that is within the amazing styles of Trocken and Feinherb. It’s been quite a journey, arriving at this decision, and...
I believe I have finally found my German Riesling sweet spot, and that is within the amazing styles of Trocken and Feinherb. It's been quite a journey, arriving at this decision, and many thanks go to a couple of friends who put some amazing wines in front of me. I'm not saying that I haven't ...
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Eric Guido

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With the rich and flamboyant 2011's hitting the shelves, The V.I.P. Table asks...
This is a question that I often hear bouncing back and forth across the tasting table. I recently participated in a tasting of Barbera, and at one point or another everyone at that table sat back, stared at the glass in front of them in amazement and asked, “Why doesn't Barbera get the respect ...
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Eric Guido

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Does Barbera get the respect it deserves?
This is a question that I often hear bouncing back and forth across the tasting table. I recently participated in a tasting of Barbera, and at one point or another everyone at that table sat back, stared at the glass in front of them in amazement and asked...
This is a question that I often hear bouncing back and forth across the tasting table. I recently participated in a tasting of Barbera, and at one point or another everyone at that table sat back, stared at the glass in front of them in amazement and asked, “Why doesn't Barbera get the respect ...
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People
Work
Occupation
Writer, Content Developer and Fine Wine Specialist at Morrell Wine Group
Skills
Food, Wine, Recipe Development, Journalism, Project Management, Operations Management
Employment
  • Morrell Wine Group
    Content Developer, 2014 - present
    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
Chef, Musician, Writer, Wine Lover--Workaholic
Introduction
Private Chef turned Food & Wine Writer. Currently working with The Morrell Wine Group as a content developer and fine wine specialist. 
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
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 - a year ago
reviewed a year 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 - 2 years ago
reviewed 2 years ago
2 reviews
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