Greg Majors

Sommelier

New York

Bay Area native Greg Majors made his way to Manhattan in 2005 when he took a job at CRU — his first of two stints at the wine-focused restaurant. After splitting his time between the kitchen and the dining room, Majors left CRU to open Insieme in 2007 with Paul Grieco and Marco Canora. It was here that he found his passion for wine. Heading back over to CRU in 2009 as wine director, Majors headed up one of the country’s most admired wine programs and worked with some of the most sought-after regions, producers and bottles in the world. Between the two restaurants, Majors found plenty of inspiration for his next job: Craft. He landed his position as beverage director at Craft in September 2010 with the goal of having a wine for every palate and pocketbook, while encouraging his guests and staff to have fun with the unknown.

  • On March 5, 2013
    Greg Majors answered the question: Greg Majors

    What are Greg Majors' favorite wineries?

    Domestically, on the West Coast, I’m a big fan of Robert Sinskey and Ridge. Au Bon Climat makes great wine. There’s a big wine movement going on here in New York that I’ve really gotten behind. Some of the wineries are out on Long Island — there’s one called Lenz that has some pretty special stuff and Paumanok.

    I think a region with more excitement is the Finger Lakes, specifically Seneca Lake. Wineries like Anthony Road, Lamoreaux Landing are doing some great stuff with white varietals, specifically riesling. I really don’t think the Finger Lakes region has figured out how to do reds quite yet; but some of their whites are outstanding.

    European, the syrahs and such from Domaine Chave. Into Burgundy, [Domaine Jean] Grivot and [Michel] Lafarge. I’m always partial to Northern Italian wines like Cavalotto and [Bruno] Giacosa, if I want to splurge.