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Wine Talks with Paul K.

Wine Talks with Paul K.

All you knew about wine is about to bust wide open….we are going to talk about what really happens in the wine business and I’m taking no prisoners... I am your host Paul Kalemkiarian and as the 2nd generation owner of the Original Wine of the Month Club, I sold 17,000,000 bottles of wine and tasted somewhere north of 100,000 wines. And what I learned is that wine is about the story; the story can't be that I bought this wine on the internet for 5 bucks. Join me as we peel back the real stories behind the wine you are tasting. How can Groupon sell 12 bottles for $60 and the wines be good? How do you start a winery anyway and lose money? And is a screwcap really better than a cork? Sometimes I have to pick a wine at the store by the label and the price...and I get screwed. Subscribe now and prepare to be enlightened.

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March 13, 2024

George Mardikians Legend Should Never Be Forgotten. Hear From His Son Haig.

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I sat with a great philanthropist and wine guy. Haig Mardikian tells all.

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Show Notes

The late, great, George Mardikian was restauranteur extraordinaire, philanthropist, and an inspiration to his family and employees. Hear from his nephew/son Haig Mardikian wine, Ohmar Khayyams, immigration and philanthropy.

George Mardikian represents all that is good as an American immigrant. He fled Turkey ahead of the Armenian genocide and made his way to San Franciso to start a new life. Fell in love with an American girl only to have her shunned by the family. He sets up shop on Powell St in San Francisco and becomes a legend of cuisine before America really recognized such acclaim.

We sat with his son to discuss the famed Mardikian Pinot Noir, the immigration of 10’s of thousands of Armenians to America, and life. It is probably the most emotional podcast I have hosted and guessing that monicker will stand for a whileGeorge Mardikian was an exceptional restaurateur, philanthropist, and an inspiration to his family and employees. He was also an immigrant who fled Turkey ahead of the Armenian genocide and made his way to San Francisco to start a new life. Despite facing challenges, such as having his American girlfriend shunned by his family, he set up shop on Powell St and became a legend of cuisine before America recognized such acclaim.

PK