This is a Vintage episode from 2005

Why This Episode Matters

Master Sommelier Roger Dagorn joins Mark Pascal and Francis Schott for a thoughtful conversation about how wine service was evolving in America in the mid-2000s.
The episode explores what a great sommelier actually does: guide, educate, and make guests feel comfortable rather than intimidated.
Roger talks about the growing professionalism of the restaurant and wine worlds, the increasing knowledge of American diners, and the importance of clear communication at the table.
The conversation also covers sake in fine dining, how to talk about wine budget in a restaurant, how scores affect guests’ choices, and why cheese courses matter.

The Conversation

Roger Dagorn, then the wine director, maître d’, and Master Sommelier at Chanterelle, joins The Guys to discuss the changing role of wine in American dining. He reflects on how restaurant work became a more respected profession, how education helped grow a new generation of wine professionals, and why New York became one of the world’s great wine markets. The conversation moves through sake service, talking to a sommelier about budget, balancing scores and real dining experience, and the role of a well-run cheese course in a serious restaurant.

Time Stamps

1:00 – Roger Dagorn joins; Chanterelle, Master Sommelier status, and the growing professionalism of hospitality
3:10 – New York is one of the world’s great wine markets
8:35 – How Chanterelle became an early adopter of sake pairings in fine dining
11:35 – How diners can talk to a sommelier about budget more comfortably
16:00 – Great bottles at different price points and what matters at the table
21:15 – Chanterelle’s cheese course and the return of serious cheese service

Guest Bio

Roger Dagorn is a Master Sommelier, longtime wine director, and maître d’ known for his work at Chanterelle in Manhattan. One of the early Master Sommeliers in the United States, he built a reputation for exceptional wine knowledge, generous hospitality, and a warm, unpretentious approach to service.

Info

About Roger

https://www.wineandspiritsmagazine.com/free-reads/great-wine-mentors-roger-dagorn

Court of Master Sommeliers of Americas

https://www.mastersommeliers.org/

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How Great Sommeliers Guide a Table | Roger Dagorn

The Restaurant Guys