Podcasts about barboursville vineyards

In this episode, we have a conversation with Luca Paschina, the estate director and winemaker for Barboursville Vineyards in Virginia. A third-generation winemaker from Alba, Italy, Luca has worked in Italy, Switzerland, Spain, Napa, and the Finger Lakes before settling in Virginia, where he expanded Barboursville Vineyards from 38 to 180 acres. Integrating Italian, French, and other grape varieties and techniques, Luca discusses the challenges of growing Italian grapes like Nebbiolo, Barbera, and Moscato in Virginia's climate and his strategic vineyard management. In this episode, you will hear: Challenges and successes in cultivating Italian grape varieties like Moscato, Barbera, and Nebbiolo in Virginia. Techniques and strategies for vineyard management in Virginia's climate. The flagship wine of Barboursville Vineyards, Octagon, and its blends. The challenges of growing Italian white varietals like Vermentino, Fiano, and Falanghina. Comparisons of vineyard practices between Italy and Virginia, including site selection and vine management. Follow and Review: We'd love for you to follow us if you haven't yet. Click the ‘+ Follow' button in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second, and it helps spread the word about the podcast. Episode Resources: Get Fritz's Prospective Winegrape Grower Course – with over 5 hours of guided video content, this course shows you through examples, illustrations, and more what you need to know to make good decisions from the start for growing a successful vineyard. Use the code PODCAST at checkout to get the course for only $200.00. If you have questions about today's episode or ideas for future episodes, go to VineyardUndergroundPodcast.com and click the Ask Fritz button.  Today's Guest: Luca Paschina is a third-generation winemaker from Alba, Italy, and is the estate director and winemaker for Barboursville Vineyards in Virginia. Connect with Luca:  Barboursville Vineyards Website: https://www.bbvwine.com/ Facebook: https://www.facebook.com/BarboursvilleVineyards/  Instagram: https://www.instagram.com/barboursvillevineyards/  Episode Sponsor: Thank you to Vigneron Toy Store for sponsoring today's episode. Vigneron Toy Store specializes in Harvesters, Sprayers, Frost Mitigation Equipment, Canopy Management Trimmers, and more. As grape growers themselves, they can expertly help you determine the best equipment for your specific vineyard needs. And, as a special offer for our podcast listeners, you can save 5% off in-stock machines by entering the promo code underground on the contact form at vignerontoystore.com. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

I welcome to the show, again, and this time for a much longer and more thorough conversation, Luca Paschina, the head winemaker and GM of Barboursville, the historic property in the Monticello AVA of Virginia. Luca was on the show in 2016, originally on episode 162.   Barboursville has a long history, which starts around the same time as its current owners' wine history -- the Zonin family of Veneto (found 1821). We discuss Thomas Jefferson and his role in trying to get Virginia wine started. Luca tells us about Gianni Zonin, who purchased Barboursville in 1976 and created the first world class winery in Virginia. He is still the owner today.   Luca has been the head winemaker of Barboursville since 1990. He gives us an excellent retrospective on what he has learned in these decades and the key terroir points about the Monticello AVA. tell us the . We also touch on some of the challenges and the advantages of the region and we are pretty honest about separating the wheat from the chaff. This is a very honest look at Virginia, and frankly a great way to tell if a winery you visit knows what they are talking about. If they don't follow Luca's advice, likely the wine isn't going to be very good! This is a great show and I hope it motivates you to look more into the excellent wines of Virginia!   _______________________________________________________________________     Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

I welcome to the show, again, and this time for a much longer and more thorough conversation, Luca Paschina, the head winemaker and GM of Barboursville, the historic property in the Monticello AVA of Virginia. Luca was on the show in 2016, originally on episode 162. Barboursville has a long history, which starts around the same time as its current owners' wine history -- the Zonin family of Veneto (found 1821). We discuss Thomas Jefferson and his role in trying to get Virginia wine started. Luca tells us about Gianni Zonin, who purchased Barboursville in 1976 and created the first world class winery in Virginia. He is still the owner today. Luca has been the head winemaker of Barboursville since 1990. He gives us an excellent retrospective on what he has learned in these decades and the key terroir points about the Monticello AVA. tell us the . We also touch on some of the challenges and the advantages of the region and we are pretty honest about separating the wheat from the chaff. This is a very honest look at Virginia, and frankly a great way to tell if a winery you visit knows what they are talking about. If they don't follow Luca's advice, likely the wine isn't going to be very good! This is a great show and I hope it motivates you to look more into the excellent wines of Virginia!_______________________________________________________________________Full show notes and all back episodes are on Patreon. Become a member today!www.patreon.com/winefornormalpeople _______________________________________________________________Wine Access has an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club in time for the first quarter shipment (it's shaping up to be outstanding). Get 10% your first order with my special URL.  To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes Get the back catalog on Patreon! Hosted on Acast. See acast.com/privacy for more information.

Part 2 of Episode #44 Montage about Dennis Horton features my interviews with Jenni McCloud, Owner and Founder of Chrysalis Vineyards who was inspired by Dennis Horton and planted the largest vineyard of Norton currently in the World. Followed by one of the most respected individual in the Virginia Wine Industry, Luca Paschina General Manager & Winemaker at Barboursville Vineyards.  And last, but certainly not least Lucie Morton one of the foremost Ampelographers and Viticulturist in the world shares her thoughts about Dennis Horton.  This is an action-packed Episode with plenty of stories and insights into what Dennis Horton meant to the Virginia wine industry both in the past and currently today through the continued efforts of his wife Sharon Horton in their vineyards and Shannon Horton their daughter along with Caitlin Horton the winemaker today and Shannon's daughter.Take a listen below or download and read the transcript.  More to come in my Epilogue in the final part of this Episode.  I was fortunate to interview all three of the ladies here fore mentioned and let them have the final word.

Chelsey Blevins would tell you that winemaking found her.  It was in 2010 that she visited Horton Vineyards and was given a full tour of the cellars.  It was after the tour that Mike Heny, who was the winemaker at that time asked her if she wanted to work the harvest.  She said, why not.  Thus, her entry into the wine business.  Next, she got a position at Barboursville Vineyards working in their library tasting cellar.  She caught the wine bug and decided to enroll in the wine program at Piedmont Virginia Community College.  It was there that she met the new owner of Fifty-Third winery David Drillock.  David was intrigued when he saw this student taking copious notes and decided to approach her about a potential assistant winemaker position working under Graham Bell, his winemaker at that time.  She would go on to succeed him in 2019 as the full-time winemaker. Chelsey has had the opportunity to work under some of Virginia's top wine folks like Mike Heny, Luca Paschina and the crew at Barboursville, and Graham Bell.  She is now making her mark and impact on the future of Virginia winegrowing.  She is a star on the rise and someone to watch in the coming years.Listen to the interview below or read the transcript.  I know you will enjoy the Episode

The world's best tomatoes come from Hanover County, Virginia. And some of Hanover's best tomatoes are grown at Village Garden Farm. "Amazing soil here," founding farmer David Hunsaker said about his Hanover farm tucked away on 10 acres near Kersey Creek. "We are east of the fall line in Hanover County. There's plenty of Hanover County that really does not have our soil. If you're west of I-95, you're on the other side of the fall line. And you don't have this glorious, coastal plain soil that we have." It is that soil, Hunsaker and his partner Barbara Hollingsworth, said, that helps keep Hanover tomatoes consistently great. "You eat with your eyes as much as your tongue. So if you've got these beautiful fruits there and the textures are perfect, and the colors are beautiful. That's certainly going to amplify it," Hunsaker said. "I don't know that you'd really be able to sit down on a blind tasting and have a clue [whether or not a tomato was from Hanover]. But if you found tomatoes that didn't taste as good. They're probably not a Hanover tomato." A recent write-up on Food and Wine went into great detail about the soil that helps Hanover produce "the best heirloom tomatoes." Over the last decade or so, Village Garden has grown from a farmer's market mainstay to one of the most sought-after providers of tomatoes for Central Virginia chefs. "It's really hard to keep up," Hunsaker said. "We continually have new people who hit us up. And depending upon the harvest time, it's like, well, we may have some for you in a few weeks." The garden recently teamed up with several Virginia restaurants to pair their Hanover tomatoes with Barboursville Vineyards wine in a series of Supper, Summer, and Somm dinners. Village Garden tomatoes are also featured in several of Duke's Mayo #HotTomatoSummer dishes available this week at participating Richmond restaurants. Learn about all the events, the tomatoes, and David and Barbara on this week's episode of Eat It, Virginia! This week's episode is sponsored by Duke's. See omnystudio.com/listener for privacy information.

This Episode with Luca Paschina from Barboursville Vineyards starts with him describing his youth in Italy where he began making wine at the young age of 14 years old with his Father. Later, he would go on to work for another wine company. He was there for 8 years and gained experience in all aspects of the wine business from grape growing, winemaking, to working in Sales. During that time he worked in numerous winegrowing regions which included the Napa Valley, Finger Lakes district in Upstate New York as well as in Southern and Northern Italy. In 1990 he felt it was time for him to take on a larger role and approached the company proposing that he be in charge of their Fine Wine Division. They said no and as a result he moved on and the opportunity with the Zonin Family and Barboursville Vineyards came into his career. He has been there for the past 30 years.Highlights in the Episode include. a). he explains how when he started at Barboursville he was asked what changes were needed to improve wine quality; his answer they need to replant their vineyards to better plant material with certified virus free clones. He was given the green light and proceeded to replant the vineyard for the purpose of increasing wine quality.b). the discussion of how their Flagship wine; OCTAGON was created and the leap forward he took in doing so.c). we explore the concept of "terroir in Virginia".d). as part of the discussion on terroir he explains why the wine-growing conditions in Virginia, especially years with rain, are not dissimilar to what he experienced in Italy.e). you will hear his early opinion on the potential for the 2020 vintage and what years in the past it is similar to.f). Barboursville is one of only a few Virginia wines which has National representation and he answers my questions on why he believes it has taken Virginia longer to break out on the National Wine Scene in the U.S. Distribution network.much, much more; take a listen

In this second and final segment of my interview with Gabriele we dig deeper into the reasons why he left Jefferson Vineyard in 1995 and took the position of Director of the Grounds and Gardens at Monticello. Gabriele shares a number of insights about Thomas Jefferson throughout this segment. He also share several interesting and somewhat humorous stories about Kluge and the original land grant the Carter family were given by George the III. Highlights from the segment include:a). his opinion on why he felt Jefferson failed to make wine successfully from vinifera at Monticello.b). recounts how he came to plant his vineyard at what is Rausse Winery today.c). the story of Kluge trying to buy all 12,000 acres of the Carter land grant and how he is rejected by them to purchase the last 2,000 acres they held.d). discusses why and what grape varietals he planted .e). more about Jefferson's travels in France wine country and what he discovered.f). funny quote from Michelle Obama about the treatment he first received in Virginia when he was planting Barboursville Vineyards.The full transcript is attached here for further reading.

In this first episode I introduce myself, (Fred Reno) and what motivated me to create this Podcast. I have included brief audio excerpts from interviews in my next in my next 3 episodes. First, with Gabriele Rausse, who the NY Times called the Father of the modern-day Virginia wine industry followed by Luca Paschina who succeeded Gabriele at Barboursville Vineyards in 1990. The last excerpt is with Michael Shaps in which he recounts how he moved to France and knocked on the door at the Lycee Viticole de Beaune in Burgundy and gained admission into their school of Viticulture and Enology.

Viognier and Cabernet Franc are most closely associated with Virginia wines, but at Barboursville Vineyards, Italian varieties such as Vermentino, Fiano and Nebbiolo flourish, notes Luca Paschina, estate general manager/winemaker. The temperate climate and alluvial soils of Virginia's Piedmont region attracted Italy's Zonin family, who acquired this Barboursville in 1976 to plant vines. Paschina discusses terroir and Barboursville's signature wines including its iconic Octagon. www.bbvwine.comThe Connected Table SIPS! Podcast is brought to you by Talk 4 Podcasting (www.talk4podcasting.com/) on the Talk 4 Media Network (www.talk4media.com/).

Barboursville Vineyards in Virginia was the 18th century estate of statesman, James Barbour. In 1976 Italian vintner, Gianni Zonin, acquired the estate to create Barboursville Vineyards, the only winery for the Zonin family outside Italy. Luca Paschina, Barboursville's winemaker and general manager since 1990, shares the Barboursville Vineyards story and discusses its location and wines. Today, Barboursville is a popular destination with an inn, restaurant and acclaimed wines.www.bbvwine.comThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

In the second half of our conversation with winemaker Luca Paschina, we learn about the ways his Italian heritage has influenced his approach to wine, how he achieves balance between family and work, and why the Palladio restaurant completes the experience at Barboursville. 

Brady and Alvin hit the road to visit Barboursville and learn how Luca Paschina has become one of the most influential and respected winemakers in the country. In the first of a two-part interview, Paschina discusses Virginia's history as a wine region, how he rebuilt the vineyard from the ground up and developed Barboursville's signature wine, Octagon.

Interviews with Brenae Royal, Vineyard Manager for Monte Rosso Vineyard, and Fernando Franco of Barboursville Vineyards, on the job of managing a vineyard.

Virginia Wine brought together some of the state's most exciting vintners to pour their wines in one of the most unique formats: speed dating! Lisa Held and Christine Sykes Lowe pull up a chair and spend seven minutes with each featured Virginia winemaker. Winemakers include: Matthew Meyer, The Williamsburg Winery James Batterson, James River Cellars Corry Craighill, Sunset Hills Vineyards Mark Misch, Ingleside Winery Michael Shaps, Michael Shaps Winery Daniele Tessaro, Barboursville Vineyards Doug Fabbioli, Fabbioli Cellars Lee Hartman, Bluestone Vineyard Heritage Radio Network On Tour is powered by Simplecast.

In this podcast Monty Waldin meets Francesco Zonin (Zonin 1821) for an interesting discussion on marketing Italian wine and the different psychological perceptions of wine in different cultures. Fran-cesco talks about his father’s “wine” travels in the 70s in places like Australia, New Zealand, Chile, California, Brazil, Argentina, and his stop in Virginia where the family owns Barboursville Vineyards. Francesco talks about the complexities of marketing and communicating Italian wines in today’s rich landscape of social media and communication technologies.

Writing Work. With Wine and Intention. Welcome to the last in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th to 19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Writer and sommelier Jason Tesauro, author of The Modern Gentleman and a contributor to this year's Best American Food Writing series for his profile of chef Bo Bech. Jason will be appearing at an event Sunday, March 26th at JMRL as part of a panel discussion. Event details are listed below. I first became aware of Jason's writing because of his book. We know so many of the same people in the food world and I'm sure we've met briefly during my many forays to Barboursville Vineyards where he's been a sommelier for 15 years. So it was a thrill to finally coordinate our busy schedules for a talk. Not just any journalistic back and forth, but a real honest-to-goodness deep conversation about food writing which evolved into his philosophy of setting your intention as you move throughout your day. And your life. Something I can definitely get behind in this age of instant gratification. Slowing down. Making that tiny bit of extra effort. Living awake and aware. "My job as a writer...I want you to see past my words into the intention of that grower of that chef of that restaurateur." Jason's passion comes out in the piece selected for this year's Best Of series about Chef Bo Bech, a Michelin-starred chef in Denmark, who self-describes as "Complicated Simple". With every beautiful raw ingredient he selects, he sets his intention to transforms it for the plate, while preserving its simple essence. For example, changing the shape of an avocado so when you go to taste it your mouth goes on a journey of discovery and surprise. Chef Bech is no precious "Tweezer Punk" (Tesauro's term), but an innovative chef exploring boundaries. Pushing the diner's expectations and understanding of an ingredient. Continually setting his intention with every plate to create a unique dining experience for his patrons. One so special they'll never forget it. Which behooves Jason to take a similar approach when it comes to reporting. "The complicated part is how do I put my ego aside and how can I explore the humanity? It's about a beet, but it's not really the beet, it's the the heartbeat of the grower who survived the winter and made the ground sing." The deeper themes are the complicated part when it comes to food writing. Tesauro's piece is a travelogue of Virginia with Jason taking Chef Bech to all his favorite haunts, "foraging" simple ingredients for a one-off pop up in New York called The Bride of the Fox. Fifteen hundred people signed up, but only six invitations went out. A mere ninety minutes before the dinner was due to start. How did Jason get this sweet gig? What was his game plan? Listen to find out. "What I love about Bo Bech's food, he will take two ingredients that we're all familiar with and put them on a plate in a mashup we've never experienced...I think Bo never plays it safe. And I'm drawn to artists who live in that space...I like to be around people who are not pushing the envelope for innovation's sake, but they're challenging themselves to evolve and grow." Not resting on your laurels. Pushing yourself to do more. Jason is an embodiment of that himself, a true Renaissance man who not only writes, works as a sommelier, but who has created an entire lifestyle choice with his book and website The Modern Gentleman which espouses the belief no matter your age or background, there's no reason to move through life sloppy and half-assed, as my Momma used to say. The origin story behind the book fascinated me, then convinced me to buy a copy for my nephew. Because a huge part of that story involves setting your intention, saying "Yes" to opportunities, and overcoming fear. Just showing up. "To me intention is the important word here. Because the intention behind growing, behind sourcing, behind plating, I think that is immediately apparent (when it comes to restaurants). The 3-star (restaurant) wanted to show me their ego. They wanted the show. The 1-star nourished me and showed me her heart and her intention. And I came away with an understanding of each dish. A memory. Wheras the 3-star was a blitz of theater, of smoke, of polished meticulousness. But it felt souless." Future plans? Jason recently submitted a wine piece to Esquire. It's one he fought hard for because instead of talking about the beverage in the technical terms most sommeliers use, he went emotional. No flavor or sensory descriptors here. Jason focused on questions like how do you feel while tasting this wine? What does it make you want to do? In what time and place would you drink it? If the wine were a person, who would it be? That style of writing conveys so much more to the reader. It's more accessible. There are more opportunities for connection. While writing the piece, Jason set that intention and hoped for the best. He knew it might be rejected, but he showed up anyway. Guess what? The editors loved it and his article will appear in the Spring. I can't wait to read it and hope more food and wine writers follow his example. I know I'm inspired to do so. "I hope it leads to a shift in the way that we talk about food and wine. Because ultimately it's not just a bunch of salt and acid mixed up together. It's soul. It's place. It's intention." This talked propelled me. I left feeling energized, ready to set my own intentions for the podcast. Wandering through Jackson Ward made me nostalgic for my hometown which made me remember. Which made me rush home and write a blog post that garnered more response from readers than anything I've written in months. Maybe there's something to this intention thing? Listen and discover it for yourself. Then head out Sunday for his panel talk. See you there! Best American Food Writing 2016 Sun. March 26, 1:00 PM - 2:30 PM Central JMRL Library, 201 E Market Street, Charlottesville, Virginia Join food writers Todd Kliman, Jason Tesauro, Joe Yonan, and moderator Holly Hughes as they discuss the Best Food Writing 2016 series. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - Help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - Help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Virginia Festival of the Book - Head out to the food writing events among tons of others. Yes, I'm biased. To Your Health, WPVC 94.7 - Thanks to host M.C. Blair for having me as a guest! Here is the audio. Luca Paschina of Barboursville Vineyards - The man. The legend. In researching Jason, I came across this quote and knew I'd start the talk with it. It's from Bryan Curtis's piece in The Ringer called, "The Rise (and Fall?) of Food Writing." In a fully digitized world, food offers the promise of writing about something tangible. “I feel like people are longing for connection,” said the writer Jason Tesauro. “We’ve gotten to a place where soul and authenticity and genuineness — there’s a dearth of it about. A lot of food writing just deals with surface — it’s restaurant reviews and hype and ‘Look at what I’ve found that you haven’t heard about yet.’ But peel that back and what you’re really getting is an excuse to write about what’s real. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

To follow up on the Virginia wine podcast, conversations with Luca Paschina of Barboursville Vineyards, who has been making wine in Charlottesville for 25 years, and a quick snippet of Kelly White of Glen Manor. Both will highlight why VA wine is so unique. A few things on the podcast:  1. The recordings were in tasting rooms. If you don't like ambient noise, skip this one. 2. You'll hear my dad and Frank Morgan of Drink What You Like blog and Virginia wine expert asking questions as well. I travelled heavy this time!  Most of the podcast is a conversation with Luca Paschina of Barboursville Vineyards in Charlottesville, Virginia. They are a standard-bearer for quality in the region, as one of the oldest and finest producers: We discuss Luca's background -- his schooling in the Piedmont of Italy, his experiences, and how he wound up in Charlottesville working for the Zonin family at Barboursville in 1990 Luca explains the improving reputation of Virginia and how Barboursville works to promote the region by making excellent wine We get NERDY -- talking about everything from vineyard management, to diseases that California nurseries have been sending their way and the economics of that, to use of oak, yeast, and wine fads. Then we talk about grapes, and there is some tasting of the Vermentino and the Bordeaux blend, Octagon (at one point I say "Sauvignon" and I'm talking about Cabernet Sauvignon, BTW).  Next we have a 5 minute snippet of a conversation with Kelly White of Glen Manor.  Kelly gives us specifics on vintage, how it works for them, and some examples of extreme vineyard management Then she discusses how they make wine and their philosophy and work ethic. These wines are top notch, and much of the magic comes from their orientation and ideas about great wine. Then we wrap! Enjoy!        

What's it like to be a female chef in an industry that doesn't always recognize women with awards and accolades? What are some of the assumptions made about women chefs with regard to how they run a kitchen, prepare their food, present themselves? Melissa Close-Hart is a celebrated chef with decades of experience under her belt. The only woman on Charlottesville's "Mount Rushmore" of chefs, Melissa has been nominated four times as a James Beard semi-finalist during her tenure as Executive Chef of Palladio at Barboursville Vineyards. More times than any male chef in this area combined. What does she think of the Time magazine "Gods of Food" debacle that occurred a few years back? Do women just not pursue accolades? Or is that a generalization? In 2015, why do folks still assume men are line cooks and women are pastry chefs? We discuss this at length during the episode as well as what it feels like to leave a kitchen after 14 years to pursue the dream of building something you can call your own. Her new venture, Junction, will open early next year in Belmont and feature cuisine with a Tex-Mex flavor, a tequila bar, and a much bigger dining room. What one-word piece of advice does she give to young chefs just starting out to gain invaluable experience? How did working at McDonald's prepare her for fine dining? What's it like to not only change kitchens, but your whole cuisine? Why are Duran Duran and Kraft Mac and Cheese some of her favorite things? All this and more in Episode 15. I had a fantastic time talking with "Mama Mel" and I know you'll enjoy it. This episode is sponsored by In A Flash Laser Engraving. SHOW NOTES - Links to items discussed within the episode: The Gods of Food - TIME picks the people who most influence what we eat-and how we think about it. Chef's Table Season 1 on Netflix - Niki Nakayama of N/Naka in Los Angeles - Video trailer A Chef's Life - Vivian Howard of Chef & the Farmer in Kinston, NC - Watch online!  The Mind of a Chef - Watch online! Attempting Normal by Marc Maron Take This Waltz by Sarah Polley

Join us tonight when Ron Hunt, host of All About Wine, and the winemaker at Florida Estates Winery talks with Luca Paschina of Barboursville Vineyards in Virginia.  Originally from Italy, Luca has been in the wine business his entire life.  He is a third generation winemaker.  He has won awards and has been recognized by many people and publications in both the U.S. and Italy.  We are looking forward to a great interview. If you would like to speak to Luca or have any questions, the phone lines are open for your call.