Meet Our New Wine Expert: Brian Mullaney of Zachys in Scarsdale


Brian Mullaney was carrying cases around the warehouse at Zachys when he noticed that the Chateaunuef du Pape boxes were heavier than a lot of the other wines.

“That piqued my curiosity,” he says. He looked into it, and found that the bottles, made with heavy glass and packed in wooden boxes, were selling for between $65 and $100 each. He became even more inquisitive, and started a journey learning about wine.

It was the beginning of his 12-year (so far) career at Zachys, a world-renowned wine company that’s earned a reputation for superior-quality wines. Today, he is the manager of operations.

“I started in the warehouse and worked my way up, literally carrying cases,” he says. “And now I’m helping to organize .. move all those cases.”

And by move, he means sell. In retail, including at the Scarsdale storefront, Zachys sells more than 100,000 cases a year, from French Burgundy to California chardonnay to everything in between.

“Zachys is strong in many different regions — our California, our Italy, our Bordeaux, our Burgundy are really stellar,” says Mullaney. “We’ve gone to great lengths to research, travel to and seek out the top labels and vintages.”

It’s for this reason that we’ve chosen Mullaney to be our wine expert-in-residence for the next three months. For the next 12 Wednesdays in Life&Style, he’ll choose our LoHud Wine of the Week, and include tasting notes and suggestions for pairings. At the end of the 12 weeks, we’ll review our Mixed Case and recap the choices assembled by Mullaney. Then we’ll introduce a new expert.

Read the rest of my profile on Brian and the team behind Zachys at


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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