Quench! – Mark Spivak

Mark Spivak’s second book, Moonshine Nation: The Art of Creating Cornbread in a Bottle, was released by Lyons Press on July 15. Moonshine is corn whiskey, traditionally made in improvised stills throughout the Appalachian South. While quality varied from one producer to another, the whiskey had one thing in common: It was illegal because the distiller refused to pay … Read more about this episode...

Throughout the centuries, the role of women in the whiskey business has been schizophrenic. Women have primarily taken over distilleries during emergencies, when men in their families died or went off to war. Despite the fact that women in positions of leadership performed as well or better than men, their accomplishments didn’t lead to a situation where they were promoted … Read more about this episode...

Canadian whisky has had a rough time in the U.S. over the past three or four decades: derided by many as “brown vodka,” it was shunned by mixologists in favor of spirits that had more dramatic flavors, such as bourbon and Scotch. The trend is now reversing, although progress is slow. Mark speaks with Davin de Kergommeaux, the world’s … Read more about this episode...

The role of sulfur in winemaking—and its effects on consumers—is one of the most misunderstood topics in the world of wine. Many wine drinkers believe that they are allergic to sulfites, that red wines contain more sulfites than whites, that European wines have lower sulfite levels than American ones: the misconceptions go on and on. Mark tackles this subject and … Read more about this episode...

Vino Nobile di Montepulciano is one of Italy’s great wines, and the Tuscan winery Avignonesi is perhaps its greatest estate. Americans tend to confuse it with Montepulciano D’Abruzzo, but anyone drinking it for the first time will be charmed by its balance, elegance and value—it sells for roughly half the price of its more famous neighbor, Brunello di Montalcino. Mark … Read more about this episode...

As you prepare to open that prized bottle of Lafite or Petrus, a dark thought may cross your mind: It might not be Lafite or Petrus at all. Counterfeit bottles were once as rare as fine wine itself, a phenomenon restricted to rogue wine merchants and sommeliers in Europe who were trying to make some extra cash. In the past … Read more about this episode...

Mark reports on a remarkable tasting of aged rums from the Bacardi Facundo Collection: four selections from the family’s private reserve, now released in a limited edition. He also examines the American renaissance in hard cider, revealed in a new website by blogger Tom Wark called The Cider Journal (ciderjournal.com). Turning his attention to wine served at 30,000 feet, he … Read more about this episode...

Mark is back from the Telluride Wine Festival, and files a full report on that less-than-satisfying experience. The rest of today’s show is devoted to a collection of the Bizarre Beverage New stories that piled up over the past several weeks. Some highlights include: an all-nude wine festival, coming up on August 16 in (where else?) the Poconos; the latest … Read more about this episode...

A large number of facilities that produce alcohol report ongoing occurrences of paranormal activity. Is there something about these places that attracts ghosts, and keeps those ghosts coming back? Mark speaks with Brock Wagner, one of the owners of Saint Arnold Brewery in Texas, the country’s largest craft brewer, about frequent ghost sightings in his building; he then talks with … Read more about this episode...

If you fantasize about owning your own winery, you’re not alone—after the desire to open a restaurant, winery ownership is one of the most common fantasies in the human psyche. The cost of admission, however, is steep: between $5-10 million in Napa, and even higher in some parts of Europe. Mark explores the growing category of fractional vineyard ownership, which … Read more about this episode...

Mark Spivak’s second book, Moonshine Nation: The Art of Creating Cornbread in a Bottle, will be released by Lyons Press on July 15. Moonshine is corn whiskey, traditionally made in improvised stills throughout the Appalachian South. While quality varied from one producer to another, the whiskey had one thing in common: It was illegal because the distiller refused to pay … Read more about this episode...

There’s a mounting body of scientific evidence to indicate that women are better tasters than men—not just of wine, but also of beer, spirits, food and other things. The original research was done in 1999 at the Yale University School of Medicine by Dr. Linda Bartoshuk, who discovered that women have more taste receptors than men do; she formulated the … Read more about this episode...

For the first few decades after screwcap (or Stelvin) closures were invented in 1964, they met with considerable resistance from the public. Screwcaps were mostly associated with cheap, low grade wines such as Thunderbird or MD 20/20, the type of beverage consumed by drunks in convenience store parking lots. That perception has gradually changed, as consumers have come to realize … Read more about this episode...

Most consumers agree that draft beer tastes better than the bottled version, but what are the advantages of wine on tap? For one thing, the product is fresher and free of the danger of cork taint. For another, bars and restaurants get a price break on kegs (whether this discount is passed on to customers is an open question). Mark … Read more about this episode...

The Great Quench! Giveaway Offer: For a limited time, Mark is giving away a free copy of his ebook, The Affordable Wine Guide to California and the Pacific Northwest, as a gesture of appreciation to Quench! listeners. The ebook is the definitive guide to the best domestic wines under $15: 42 wineries profiled, and over 300 wines rated and reviewed.… Read more about this episode...

The Great Quench! Giveaway Offer: For a limited time, Mark is giving away a free copy of his ebook, The Affordable Wine Guide to California and the Pacific Northwest, as a gesture of appreciation to Quench!listeners. The ebook is the definitive guide to the best domestic wines under $15: 42 wineries profiled, and over 300 wines rated and reviewed.… Read more about this episode...

The past five years have been rough for small, family-operated wineries in California: dozens of them have been absorbed by large beverage conglomerates that proceeded to increase production and destroy the individuality of the product. Steve Reynolds is a former dentist who purchased property on Napa’s Silverado Trail about 20 years ago and built a devoted following; he talks with … Read more about this episode...

Dust off those horned helmets: mead is coming back. Mead is the oldest alcoholic beverage on the planet, and has a tendency to become trendy every thousand years or so; it’s made in a variety of styles, from still and sparkling to sweet and dry. Mark talks with David Myers, Chairman of the Mead at the Redstone Meadery in Colorado, … Read more about this episode...

Thirty years ago, only four states allowed direct shipments from wineries to consumers; today, the total is 41. It took many years of lobbying to change the situation (not to mention a Supreme Court decision). Has the newfound freedom among wine consumers affected the industry? Mark examines the issue from a number of different viewpoints, and offers some startling insights. … Read more about this episode...

He started out in finance, and worked as a master gardener and full-time painter before opening his own winery in California’s Santa Rita Hills. She was a professional musician, had her own biscotti business and trained Arabian horses. Mark traces the remarkable journeys of John Hilliard and Christine Bruce in a conversation with John, and explores the impact their personal … Read more about this episode...

Wine trends are generally consumer-led, but spirits marketing tends to flow from the top: Brands are conceived and executed with a precise plan in mind. What exactly is the process of creating a new spirits brand? Mark talks with Peter Governale, a partner in the BH Group, who discusses the inspiration, blending, packaging and marketing of Passion XO. On Bizarre … Read more about this episode...

Canadian whisky has had a rough time in the U.S. over the past three or four decades: derided by many as “brown vodka,” it was shunned by mixologists in favor of spirits that had more dramatic flavors, such as bourbon and Scotch. The trend is now reversing, although progress is slow. Mark speaks with Davin de Kergommeaux, the world’s leading … Read more about this episode...

Australian wine has traditionally been popular with Americans, but in recent years a trifecta of problems has created a perfect storm for the category: the global recession of 2007-8, an unprecedented glut, and the growing strength of the Australian dollar, which has made the wines more expensive on U.S. retail shelves. Mark talks with Lisa Klinck-Shea, brand ambassador for Hardys, … Read more about this episode...

In Ireland, St. Patrick’s Day is a solemn occasion, both a cultural and religious holiday; here in the U.S., it tends to be a celebration of unbridled drunkenness. What does it look like to bartenders? Mark speaks with Charles Steadman, managing partner of Jack’s Grumpy Grouper in Lantana, Florida, to get an insider’s view of the day’s festivities. On Bizarre … Read more about this episode...

No one knows exactly when bartenders morphed into mixologists, but one thing is certain: The cocktail culture has exploded across America over the past decade, and now plays a major role in our social life. Mark speaks with Brian Van Flandern, former head mixologist at Per Se in Manhattan and currently a consultant specializing in cocktail menus, bar setup and … Read more about this episode...

About 20 years ago stories began circulating about corporate executives who had cashed out and opted for the simpler life of a winemaker, usually in the Napa Valley. Charles Massoud had most of them beat by a decade. In 1983, while still working at IBM, he purchased an abandoned potato farm on Long Island’s North Fork and started planting grapevines.… Read more about this episode...

Cachaça is the national spirit of Brazil, distilled from sugar cane and sometimes referred to as Brazilian rum. They make a staggering 1.5 billion liters of it, 90% of which is consumed at home. Despite the fact that cachaça is the world’s third-largest spirit by volume, many Americans haven’t heard of it—if they have, it’s probably due to the caipirinha, … Read more about this episode...

On a global level, Bordeaux wine is still the benchmark against which all other wines are measured. There’s no doubt, however, that the category has disappeared from the cellars and dinner tables of Americans over the past two decades. Mark looks at some of the many reasons for this reversal of fortune, including price, style, and the inability of many … Read more about this episode...

Pisco is the signature spirit of both Peru and Chile: a brandy distilled from wine, unoaked and clear, clean and refreshing. It’s currently experiencing explosive growth in the U.S., expanding by as much as 80% annually. In a belated celebration of National Pisco Sour Day, Mark speaks with mixologist Duggan McDonnell, a partner in a brand called Encanto Pisco—“Pisco for … Read more about this episode...

Many consumers wrestle with the question of what to do with leftover wine. What’s the best way to preserve it overnight, so that it remains as fresh as it was when the bottle was opened? Although Mark admits to some bafflement over this dilemma (the problem of leftover wine doesn’t exist at his house), he reviews the various wine preservation … Read more about this episode...

Over the past five years, wine drinkers have become less dependent on ratings. Part of the shift in attitude is due to the Internet, as a spate of new websites has encouraged consumers to share their opinion about the wines they drink. Americans are relying less and less on publications such as the Wine Spectator and Wine Advocate, and placing … Read more about this episode...

Wine purists wax poetic about the romance of the cork, but using corks to seal wine bottles is actually a relatively new invention. Even so, when the screwcap (or stelvin) closure became popular several decades ago, traditionalists had a hard time accepting it. The screwcap reminded many of low-grade wine consumed by drunks in convenience store parking lots. Mark examines … Read more about this episode...

Alsace is one of the most baffling categories in the universe of wine:Critics and experts constantly rave about how magnificent the wines are, yet nobody drinks them. Mark investigates some of the factors that may contribute to this conundrum, and talks with Lisa Klinck-Shea, brand ambassador for the Helfrich winery in Alsace, to get her insights. On Bizarre Beverage news, … Read more about this episode...

As we approach the New Year, Mark devotes this show to a comprehensive look at wine with bubbles. He begins by recommending Prosecco and Cava in the $12-16 range; surveys a handful of entry-level French Champagnes worth buying; and reminisces about some of the greatest Champagnes he’s ever tasted: Nicolas Feuillatte Palmes D’Or, Charles Heidsieck Blanc des Millenaires, Krug and … Read more about this episode...

Mark finishes the first annual Quench! Awards with a handful of the most superlative spirits he tasted during 2013. As with last week’s wine awards, these aren’t necessarily best-of-category selections, but rather the spirits that stood head and shoulders above the rest: Glenrothes Select Reserve Scotch Whiskey ($50) Canadian Club Sherry Cask ($30) Angel’s Envy Bourbon ($45) Patron Silver Tequila … Read more about this episode...

As we move toward the end of 2013, Mark looks back on a year of intensive tasting and selects the outstanding wines he sampled over the past twelve months. He singles out four wines—two whites and two reds—as being the most exceptional bottles of the year. The selection process was both personal and subjective, but the reasons for each specific … Read more about this episode...

Do consumers play a role in creating beverage trends, or are they merely the tail wagging the dog? It turns out to be a mixed bag: wine trends tend to be consumer-led, while spirits marketing is usually top-down. To support this theory, Mark analyzes at some of the most successful wine trends of recent years (such as the Merlot craze … Read more about this episode...

For the beginning wine collector, commercial auctions are an excellent way to build a cellar, since they give drinkers access to older vintages not usually sold in retail stores. It’s important to choose an auction house that carefully inspects incoming consignments and places importance on the provenance of the bottles. Mark interviews Allan Frischman, vice president and senior wine expert … Read more about this episode...

On this holiday roundup, Mark begins by chronicling several interesting recent wine experiences: a meeting with the daughter and granddaughter of Nelson Mandela, and a review of their wines from the House of Mandela; and a description of a tasting conducted by Napa’s Mira Winery, which compared land-aged wine to wine aged at the bottom of the ocean floor. He … Read more about this episode...

Throughout the centuries, the role of women in the whiskey business has been schizophrenic. Women have primarily taken over distilleries during emergencies, when men in their families died or went off to war. Despite the fact that women in positions of leadership performed as well or better than men, their accomplishments didn’t lead to a situation where they were promoted … Read more about this episode...

So you want to be a wine collector? Are you aware of the perfect storage conditions for your wines, to avoid having your collection develop premature senility? Can you curb your momentary enthusiasms and not end up with the world’s foremost assemblage of Albanian Grenache? Can you thread your way through the intricacies of Bordeaux futures, the auction market, and … Read more about this episode...

For Jews and non-Jews alike, kosher wine is a topic filled with many preconceptions and misconceptions, beginning with the age-old jokes about Mogen David and Manischewitz. . A number of consumers are ignorant of the process by which a wine is made kosher. Many others only see kosher wine being sold at holiday time, and don’t regard it as a … Read more about this episode...

In a relatively short period of time, Numanthia has taken its place near the top of Spain’s red wine hierarchy. Located in the Toro region, in Castille y Leon, Numanthia is made from a clone of the Tempranillo grape called Tinta de Toro. The secret to the power and elegance of the wine is the vines, which range from 60 … Read more about this episode...

Americans tend to have a schizophrenic attitude toward vodka. On one hand, we expect it to be virtually without identifying odors or flavors of any sort; on the other, we like it to taste like whipped cream, bacon, or peanut butter and jelly. In the middle of this dynamic are two unusual vodkas from Australia, Bombora and Cooranbong. Both hail … Read more about this episode...

Being a craft distiller is more than a matter of size: It’s a question of style, approach and mission. At Koval, Chicago’s first legal distillery within the city limits since Prohibition, Michael Birnecker and Sonat Birnecker Hart are carrying on a family tradition with passion. They source and mill all of their own grains, select and filter the water for … Read more about this episode...

Where do those magical wine ratings come from? Who are the experts, and what qualifies them to pass judgment on wine and recommend it to you (or not)? Mark surveys the history of wine criticism in America over the past three or four decades, describes the major players, and examines how the critical scene is being transformed by social media. … Read more about this episode...

A cicerone is a beer expert, the beer world’s equivalent of a sommelier. There are three levels to the program: Certified Beer Server, Certified Cicerone, and Master Cicerone. Mark speaks with Nicole Erny, one of only seven Master Cicerones in the country, who discusses her passion for beer in all its forms. Unlike a sommelier, a cicerone is particularly focused … Read more about this episode...

At one time, dry rosé from the South of France was one of the most popular wine categories in America. Then the dreaded White Zinfandel epidemic swept across the land: Like the plague during the Middle Ages, it destroyed everything in its path, obliterating good taste much as the plague wiped out human lives. After a while, serious wine drinkers … Read more about this episode...

Until several decades ago, pairing wine with food was an exercise with its own set of sacred rules. In recent years those rules have been challenged and broken—partly because the nature of restaurant cooking has changed, but also because of consumer empowerment. Mark examines a few of the traditional and modern approaches, and exposes some myths of food and wine … Read more about this episode...

German wine has certainly had its ups and downs. In the early 1970s, it was one of the most popular wine categories in America, the go-to drink for neophytes who were first getting acquainted with wine. Its market share began to slip toward the end of that decade, with the rise of California wine and the epidemic of White Zinfandel. … Read more about this episode...

We all do our best to decode the world of wine, but have you ever wondered what the subject looks like from an expert’s point of view? Mark speaks with Virginia Philip, Master Sommelier, winner of the competition for Best Sommelier in America, wine director at The Breakers resort in Palm Beach, and owner of Virginia Philip Wine Shop and … Read more about this episode...