Erin Fitzpatrick wraps up 2010 with friend of the station, wine impresario and founder of The Barterhouse, Brian DiMarco.

Karen Ulrich of Imbibe New York joins Erin Fitzpatrick on this week's episode of At the Root of It. Karen explains how she fused her love of writing with her love of wine, and what it means to be a writer in the digital age.

This week on Hot Grease, Nicole continues her month-long special; "Green Giving, Green Living & Good Food". Tune in for some holiday tips, and food headlines in the first segment, and revisit Nicole's chat with mixologist and author Kara Newman in the second segment.

This week Erin is joined by friends and colleagues Ben Towill and Phil Winser of The Fat Radish. Ben & Phil are best known for starting Silkstone, a popular and renowned catering company.

This week on At the Root of It Erin sits down with Alie Shaper of Brooklyn Oenology. Learn about Allie's experience selling wine in Brooklyn, her favorite varietal, and her experience sourcing local artists for her series of removable labels.

This week on At the Root of It Erin hosts Wine Consultant Suzanne Zudiker, who's just returned from the small but varietal-packed Jura region (and the famed Jura Festival) in France.

This week on At the Root of It Erin speaks to Jamie Gordon of Pernod Ricard. Jamie has had quite a bit of experience in the world of spirits, working to brand and promote products like Absolut.

This week on At the Root of It Erin talks to Andrew Bell, the President of the American Sommelier Association, about the process of studying to become a sommelier, the sommelier's role in the dining industry, and some inaccurate perceptions about what a sommelier wants for a diner.

This week on At the Root of It Erin spoke to Sandy Block, VP of Beverages at Legal Sea Food and certified port enthusiast. Sandy discussed the champagne and Duoro wine regions, why they both hold a special place in his heart, and why not everything pale and bubbly is champagne.

This week on At the Root of It Erin speaks to some local sherry producers in Jerez, Spain, going to two family owned bodegas where sherry and brandy have been produced for generations in the white, chalky soil native to the region.