Hillary Zio has been in the wine industry for over 10 years, with experience in fine dining, retail, distribution, events, education and consulting. She’s a certified sommelier and holds an advanced certificate with the WSET. With no luck in finding a career guide, she wrote her own, The Unfiltered Guide to Working in Wine.

What are you drinking now? 

Chenin Blanc, Vouvray, Gamay, France, Rosso Di Montalcino, Italy

Favorite wine and food pairing?

Lemon Chicken and California Sauvignon Blanc, Sherry and Tuna Roll

Favorite wine restaurant or bar?

David Burke Kitchen, NYC

Fish and Game, Hudson NY

Back Bar, Hudson NY

Favorite all time wine?

1982 Chateau Margaux

1988 Cheval Blanc

Best wine under $15? 

Red: Sancerre Rouge Loire

White: Cava Bohigas, Spain

Favorite Thanksgiving wines?

Sangiovese from Italy, Rosso di Montalcino, Brunello di Montalcino

Weekly Wine Sip: 

2013 Kung Fu Girl Riesling, Washington, USA, $10-15

Medium, pale yellow, a nose of lychee, citrus, some mint, on the palate, medium bodied with citrus and minerals subtle sweetness and integrated acidity. Pairs well with fish, chicken, seafood, pork. Loved It (for the price)

Sam Benrubi