The Rogue Somm

For episode 4, I brought a good friend of mine to my apartment by the name of Carl Krause. Carl is a trained chef from the Culinary Institute of America, New York, and he has a lot of experience in the world of food. We met a couple years ago and since then, we've really hit it off. From music choices, to wine preferences and food creations, we've both seem to land on the same page of values and creativity. I brought Carl on to help paint a picture of what it's like inside the mind of a chef. From Wine pairing, to food cost, to kitchen nightmares, I tried to cover it all. There's plenty more to come, as we will sit down for more conversations in the future, but for now, this is a great introduction to Chef Carl Krause and the knowledge he so graciously provides to me on a regular occurrence. I hope y'all enjoy his company as much as I do. Cheers.

In this brief episode, I catch everyone up to speed on what I've been up to with my time over the past couple months. You also get to hear me rant on agriculture and tilling for a second. Stay tuned for the next episode. 

I got the chance to sit down with my friend Joseph Shaughnessy. He's a fellow Certified Sommelier and Army veteran. He's achieved WSET 3 / Diploma Candidate, French Wine Scholar, and he's the Events Officer for the Oregon Wine Experience. We touched on his past, his certifications and his winemaking intentions along with both of us taking on a blind tasting challenge at the end of the episode. Please review and rate this podcast, I would love your feedback. If you would like to hear more specific topics over others, I'd love to hear your thoughts. Enjoy! Follow Joseph Shaughnessy at @southern_oregon_somm on instagram Follow Nate Winters at @therougesomm on instagram

This episode was recorded to explain the differences between the common agriculture practices in use today. We'll dive deeper the next time.

Let's try this again