Adrian Murcia

A college wine lecturer at City Tech (CUNY) in Brooklyn since 2014, Adrian Murcia is also an accomplished writer, consultant, sommelier and fromager. His articles on wine, cheese and Spanish gastronomy have appeared in over a dozen publications, including Saveur and Wine & Spirits; and, as an adviser to Wines of Rioja in the mid-2000s, he was co-creator of “Rioja: Tradition and Innovation,” an award-winning educational documentary produced in collaboration with the Culinary Institute of America, Greystone. Adrian has been a sommelier at Frank’s Wine Bar, Les Trois Chevaux and Crane Club; and for seven years he was the fromager at the late, great Chanterelle Restaurant in Tribeca, where he helped develop a bespoke, ice cider-washed-rind cow’s milk cheese made exclusively for the restaurant by Vermont cheese making pioneers Jasper Hill Farm, and where he first fell for wine under the tutelage of legendary mentor Roger Dagorn MS. Adrian lives in Brooklyn with his two children.