Podcasts about master sommeliers

On today's podcast presented by Meraki Cannabis & Candaze Edibles, we're talking all things Assssspen. The Food & Wine Classic is two weeks out & we're gearing up for a rip roaring good time. We talk about the seminars we're most excited to check out, why you should buy tickets if you're on the fence & then we dive into a kickass interview with Hospitalitarian & Master Sommelier, Sabato Sagaria talking about his journey through kitchens and wine cellars, as well as a lil taste of what you can expect from his Wine Tasting competition in Aspen.Tune In, Buy a Ticket for the Ride & Roll on up the hill for a 3 day party! We've got the edibles n smokes for everyone, you just bring your party pants! Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Dimitri Zafeiropoulos has been global beverage director of Greek seafood concept Estiatorio Milos since 2022, having joined the company in early 2019. He worked his way up fromthe role of sommelier at Milos's second New York City location, at Hudson Yards, to general manager of that location, to wine director for New York, and then to his current role. Now he coordinates supply of Greek and other wines to markets as wide ranging as Dubai, Singapore, the United Kingdom, and the United States.He arrived in New York City in 2012 to study photography, paying his bills, as many aspiring artists do, by working in restaurants.Zafeiropoulos soon developed an interest and began studying it, both by reading — starting, he thinks, with Wine for Dummies — as well as tasting, and eventually being certified by the Court of Master Sommeliers.He recently discussed his approach to offering wine and other beverages to Milos's customers, as well as cocktails, with and without alcohol, and his plans for his beverage program this summer.

“The Wine That Fooled a Master Sommelier” | Pieropan Soave Blind TastingIn this episode of Got Somme Blind Wine Series, Master Sommelier Carlos Santos is put to the test with a blind white wine tasting that sends him across Spain before revealing an iconic Italian classic.From citrus and sea spray notes to debates around Albariño, Viognier and Riesling, this episode captures the chaos, confidence and humility of blind tasting at the highest level. What starts as a confident call for Rías Baixas Albariño ends with a surprise reveal: Pieropan Soave made from Garganega.Carlos breaks down the wine's structure, aromatics, acidity and texture in real time, giving listeners an inside look at how Master Sommeliers think through a blind tasting grid. Along the way, he explores why certain wines can completely disguise themselves stylistically, and why Garganega continues to be one of Italy's most underrated white grape varieties.This episode is a must-watch for wine lovers, sommeliers, hospitality professionals and anyone fascinated by blind tasting psychology.Glassware used: RIEDEL Use code: GOTSOMME at check out for 25% off!https://www.riedel.com/en-au/Blind tasting an iconic Italian white wineWhy Carlos initially thought the wine was Albariño from SpainThe aromatics that pointed toward Viognier and tropical stylesHow texture and alcohol can alter acidity perceptionThe challenge of identifying Garganega blindWhy Pieropan remains one of Italy's benchmark producersThe role structure plays in blind wine assessmentMaster Sommelier thought process in real timeGot Somme, blind wine tasting, Master Sommelier blind tasting, Carlos Santos, Pieropan Soave, Garganega wine, Italian white wine, Albariño vs Garganega, wine podcast Australia, blind tasting challenge, Soave Classico, wine education podcast, white wine tasting notes, sommelier reacts, wine tasting breakdown, best Italian white wines

What happens when a Master Sommelier mistakes an Australian Merlot for Bordeaux?In this episode of Got Somme, Carlos Santos goes deep into a blind wine tasting challenge packed with blackcurrant, oak spice, massive confidence… and a few dramatic turns along the way.From “this is definitely Bordeaux” to correctly calling the grape, alcohol, and vintage, this blind tasting proves just how deceptive great wine can be. Expect chaos, elite palate breakdowns, wine education, and plenty of laughs as Carlos works through every clue in the glass.If you've ever wanted to understand how sommeliers actually taste wine blind, this episode is for you.Bottle: 2023 Summerfield Wines Merlothttps://summerfieldwines.com.au/shop/merlot-2016/Glassware used: RIEDEL Use code: GOTSOMME at check out for 25% off!https://www.riedel.com/en-au/In This EpisodeHow sommeliers analyse wine blindBreaking down tannins, alcohol, acidity, and oakWhy Merlot can taste like BordeauxThe difference between Old World vs New World wine stylesBlind tasting pressure and deductionSummerfield Wines surprising a Master SommelierBlackcurrant, Ribena, spice, oak, and structure explained“Can confirm it's not Chardonnay.”“There's definitely engineered oak.”“Merlot from Bordeaux… some sort of Bordeaux AOC.”“You got the vintage, alcohol, and grape variety right.”“We're gonna f*** the box. Gotta grab the grape.”Blind wine tasting, Master Sommelier, Merlot tasting, Bordeaux vs Australian wine, wine podcast Australia, GOT SOMME podcast, Carlos Santos, blind tasting challenge, wine education, Merlot vs Bordeaux, wine tasting notes, best wine podcasts, wine expert reacts, sommelier challenge, Australian Merlot, Summerfield Wines

A Master Sommelier gives Angus a bottle he only gifts to close friends… and it turns into one of the most fascinating white wine episodes we've ever recorded.Carlos Santos introduces us to Condrieu, one of France's most premium white wine regions, made exclusively from Viognier. Once nearly extinct, this grape is now producing some of the richest, most textural and most underrated white wines in the world.Bottle: 2018 Yves Cuilleron Condrieu ‘Les Chaillets' Viognier Vieilles Vignes Glassware used: RIEDEL Use code: GOTSOMME at check out for 25% off!https://www.riedel.com/en-au/We break down:- Why Condrieu is so expensive- Why Viognier nearly disappeared- How to blind taste Viognier- Why this 2018 bottle still tastes young- The perfect food pairing (Murray cod + butter sauce)- Carlos ranks Viognier in his top white grape varietiesIf you love Chardonnay, Chablis, Albariño or discovering hidden gems, this episode is for you.Subscribe for weekly wine episodes with a Nuffy and a Master Sommelier.#WinePodcast #Condrieu #Viognier #WhiteWine #WineTasting #GotSomme #FrenchWine #MasterSommelier #WineEducationChapter Timestamps00:00 The bottle Carlos only gifts friends01:20 Why this wine nearly went extinct03:00 What is Condrieu?04:45 Condrieu vs Viognier explained06:50 Why Condrieu is expensive08:45 Can white wine age properly?10:45 How to blind taste Viognier12:50 Is Viognier beginner friendly?15:55 Why Carlos gifted Angus this bottle17:00 Best food pairing for Condrieu20:45 Carlos ranks Viognier top 521:35 Final thoughtsGot Somme, Condrieu wine, Viognier wine, best white wines France, premium white wine, French white wine explained, wine podcast Australia, Carlos Santos sommelier, blind tasting wine, Northern Rhone wine, luxury white wineWelcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you're a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30.Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

Why This Episode MattersWhat actually makes a great wine pairingHow younger diners are changing wine culture and what that means for restaurantsWhere real wine value exists right now (hint: not where everyone's looking)Why hospitality, not knowledge, is still the key to selling wineThe evolving role of sommeliers in a less formal, more competitive dining worldThe BanterMark Pascal and Francis Schott open the show swapping stories about “elevating” takeout by adding better ingredients, dialing in details, and chasing that last 10% that turns good into spectacular.The ConversationJune Rodil, Master Sommelier and partner in Goodnight Hospitality, shares her path from serving at Olive Garden to shaping some of the most thoughtful wine programs in the country. She breaks down how wine pairing really works not as rules, but as taste memory, experience, and constant adjustment.The conversation explores the shifting role of wine in dining, from everyday staple to luxury competitor, and the challenge of connecting with a younger, less wine-focused guest. June emphasizes that great service, not intimidation or hierarchy, is what brings people into wine, and that curiosity, accessibility, and value matter more than ever.They also dig into where smart wine buyers should be looking today, from South Africa to overlooked Old World regions, and why finding one great, under-the-radar bottle can define a program more than a massive list.Timestamps00:00 – The quest to elevate every bite06:00 – June Rodil's path: from server to Master Sommelier10:45 – Understanding wine pairing synergy12:00 – How great pairings are actually built (and tested)21:00 – Who is ordering wine in the dining room?26:00 – How to appeal to guests and sell wine today/presenting cork33:00 – Where the real value is in wine right now38:00 – Final takeaway: “Just drink more.”BioJune Rodil is a Master Sommelier (2015) and partner at Goodnight Hospitality in Houston, where she oversees award-winning wine programs and hospitality operations. She is widely recognized for her leadership in modern wine service and mentorship within the industry.InfoGoodnight Hospitality Group https://www.goodnighthospitality.com/Southern Smoke Festival https://southernsmoke.org/festival/ssf-2026/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

May 4, 2026 ~ Elizabeth Schweitzer, Master Sommelier Mackinac Grand Hotel discusses Cork & Fork annual event, this year's theme, and what's new in wine for the season. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of Got Somme, the boys put wine knowledge to the ultimate test with another instalment of the Blind Wine Tasting Series.Carlos goes in blind with only the glass in front of him, breaking down colour, aroma, structure, tannin, alcohol and region clues in real time. What follows is a fascinating look inside the mind of a Master Sommelier as he narrows down possibilities across Italy, Spain, Portugal, Greece and France before making his final call.From volatile acidity and jammy red fruit notes to debates around Grenache, Xinomavro and Mediterranean climates, this episode is equal parts education, entertainment and pressure.Then comes the reveal.Did Carlos nail it, or did the wine win?If you love blind tasting, wine education, sommelier reactions or simply watching experts under pressure, this one is for you.In This Episode:- How sommeliers analyse wine blind- Why alcohol, acidity and tannin matter- Carlos rules out Italy, Spain and Portugal- The Greek wine curveball- Why Grenache can be deceptive in blind tastings- The final reveal and reactionGlassware used: RIEDEL Use code: GOTSOMME at check out for 25% off!https://www.riedel.com/en-au/Blind wine tasting, Master Sommelier challenge, Grenache blends, Châteauneuf-du-Pape, Xinomavro, Mediterranean wines, tasting notes, wine education, sommelier skills, how to taste wine.

What's the real difference between a $50 bottle of Burgundy and an $800 one?In this episode of Got Somme, we do a sophisticated tasting with Master Sommelier Carlos Santos to break down three Pinot Noirs from Burgundy at completely different price points.This is not just about taste. It's about rarity, terroir, production, and whether any of that actually shows up in the glass.We're putting it to the test:• $50 Burgundy (entry-level)• $150 Village-level wine• $800 Grand Cru(Thanks to the https://frenchwinecentre.com/) And asking the question every wine drinker wants answered:Is expensive wine actually worth it?You'll learn:- What you're really paying for in high-end wine- The difference between Bourgogne, Village, and Grand Cru- How sommeliers think about value vs prestigeWhether most people can actually taste the differenceIf you've ever stood in a bottle shop wondering where your money should go… this episode is for you.Glassware used: RIEDEL 'Performance' Pinot NoirUse code: GOTSOMME at check out for 25% off!https://www.riedel.com/en-au/shop/performance/pinot-noir-68840006700:00 The question everyone asks about expensive wine00:17 What you're REALLY paying for beyond taste00:24 $50 vs $150 vs $800 Burgundy explained01:05 Is $50 wine even good value anymore?02:22 Burgundy explained simply (appellations & quality tiers)09:14 Master Sommelier tasting notes – $50 wine11:01 First jump: $150 Burgundy13:04 How sommeliers guide customers (without mentioning price)16:08 Is 3x the price actually justified?18:52 The $800 Grand Cru… worth it?21:45 Why Grand Cru is so expensive (rarity explained)24:22 Honest verdict: which one would we actually buy?26:05 Final takeaway – quality vs price burgundy wine explained expensive wine vs cheap wine Pinot noir burgundy review grand cru wine meaning Bourgogne vs premier cru vs grand cru is expensive wine worth it wine tasting master sommelier wine price comparison best value wine burgundy why is burgundy wine expensive wine tasting, burgundy wine, pinot noir, expensive wine, cheap vs expensive wine, master sommelier, wine education, grand cru, wine review, wine podcast, wine comparison, luxury wine, wine value, terroir, french wine#Wine #Burgundy #PinotNoir #WineTasting #MasterSommelier #ExpensiveWine #WineEducationWelcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you're a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30.Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

In this episode, host and Master Sommelier Chris Tanghe interviews Master Sommelier Douglas Kim about managing beverage programs for multiple outlets, each with its own team. Douglas is the executive director of wine for MGM Resorts International and is based in Las Vegas, Nevada. Douglas started his career in the kitchen and graduated from the Culinary Institute of America in Hyde Park, New York, where he was first exposed to the world of wine. He has worked in iconic restaurants including Restaurant Charlie by Charlie Trotter, Aureole Las Vegas by Charlie Palmer, and Picasso at Bellagio. Through his role at Picasso, he earned the opportunity to work for MGM as the executive director of wine for the entire company. He became a Master Sommelier in 2018. Thanks for listening. If you enjoy this episode, please leave us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Top mountain guide certifications (like AMGA and IFMGA) have a pass rate of around 70%. But what if we told you that in the wine world, the most rigorous certifications have a pass rate that's only about 8% — and it's often lower than that.The certifications of ‘Master Sommelier' and ‘Master of Wine' are two of the most demanding in any field. And our guest today, Doug Frost, is one of only three people in the world to hold both.So Doug and Eli dig into what makes these courses so challenging; the differences between the two; and, most importantly, why they matter. We Want to Hear from You!Have a topic, craft category, or craft company you'd like to see us cover? Email us here to share those or any other thoughts you have about CRAFTED. Hosted on Acast. See acast.com/privacy for more information.

In this episode of GuildSomm: Into the Glass, Master Sommelier Myles Trapp joins host MS Chris Tanghe to blind taste three red wines, identifying quality tiers within the Pinot Noir category. Chris and Myles also discuss how they focused their studies to accelerate their blind tasting skills. Myles currently works on partnerships and experience development for the Tastefuli app, a mobile platform designed to help travelers discover and book curated wine country experiences. His initial sommelier training was in France, and he built his career in restaurants and education before passing the Master Sommelier exam in 2024.  Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Why This Episode MattersDoug Frost connects wine education, grape growing, climate pressure, and wine culture mythmaking in one conversation.This episode makes a smart, practical case for hybrid grapes as part of wine's future, not just a regional curiosity.The discussion cuts through vague “natural wine” posturing and asks a better question: is the wine actually good?Mark Pascal and Francis Schott keep the wine-geek material accessible without dumbing it down.Doug's work at Echo Lands brings the conversation from what's in the glass to what has to happen in the vineyard.The BanterMark Pascal and Francis Schott open with a detour into ferries, bar cars, and the enduring appeal of any transportation where somebody else is driving and a drink might be available.The ConversationDoug Frost joins the show for a wide-ranging discussion about hybrid grapes, climate pressure, and why regions outside the usual wine power centers may have more to teach the wine world than they get credit for. He explains how growers in places like the Midwest, New Jersey, and Europe are rethinking what counts as a serious wine grape as farming realities change.The conversation then pivots into a lively critique of bad “natural wine” logic. Doug, Mark, and Francis are not arguing against low-intervention winemaking; they are arguing against excusing obvious flaws because the category sounds virtuous. In the final stretch, Frost talks about Echo Lands in Walla Walla, where regenerative farming and land stewardship are part of building a winery meant to last.Timestamps00:00 – Opening setup: Doug Frost and why this episode goes a little into the weeds00:45 – Banter: ferries, commuting by boat, and the romance of transit with a drink04:25 – Doug Frost joins; What it means to be both a Master Sommelier and a Master of Wine07:30 – Hybrid grapes, mildew, climate pressure, and the future of wine growing17:00 – Which hybrid grapes and producers are worth seeking out28:20 – Doug Frost on natural wine, flaws, and why unstable wine is still flawed wine40:00 – Echo Lands, Walla Walla, and building a winery around regenerative farming51:36 – Red wine tipBioDoug Frost is one of the few people in the world to hold both the Master Sommelier and Master of Wine titles. He is an author, educator, founder of Beverage Alcohol Resource (B.A.R.), and a founding partner of Echo Lands Winery in Walla Walla, Washington.InfoEcholands Winery https://www.echolandswinery.com/Recommended wine varietals: Vignoles, Vidal BlancRecommended wineries: Stone Hill, Les Bourgeois Vineyards, Holyfield, BourgmontEpisode on regenerative farming with Peter Byck https://www.buzzsprout.com/2390435/episodes/16977575Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Join Master Sommelier David Reuss as he chats with La Crema winemaker, Craig McAllister on their newest addition to La Crema - low-calorie Pinot Noir!

In this episode of the wine podcast, Janina dives into one of Italy's most prestigious and age-worthy wines: Brunello di Montalcino. Joined by Italian wine expert Ian D'Agata, this episode blends wine education with a deep exploration of wine regions, helping you learn about wine through the lens of Sangiovese. From wine grapes and clonal diversity to terroir, aging potential and tasting profiles, you'll discover what makes Brunello unique and how this iconic Tuscan wine compares to others made from the same grape. Plus, if you love wine travel, you'll hear about an immersive opportunity to study wine directly in Montalcino, tasting up to 100 wines with producers in the region. To find out more about joining The Ian D'Agata Wine Academy in Montalcino on 16th, 17th & 18th April 2026 click here. Or email Giulia Corino For those attending the Ian D'Agata Wine Academy, there will be a special guest speaker session led by Maddy Jimerson MS, Master Sommelier and Director of Casa Mia in Denver. With a strong connection to Alto Piemonte, where she regularly spends time, Maddy will be guiding an in-depth session focused on the wines of this fascinating region of Italy.   SHOWNOTES: 02:52 – Ian explains why wine education is so important, sharing how great teachers shaped his career and why helping people understand wine makes a real difference. 05:56 – Why most people stick to familiar wines - and how learning about lesser-known Italian grape varieties can completely change how you choose a bottle. 10:00 – Looking beyond Brunello and Barolo, Ian highlights powerful Italian red wine grapes like Aglianico that deserve more attention. 11:02 – Introduction to Ian's Wine Academy in Montalcino, where small groups taste up to 100 wines while learning directly in the region. 14:12 – Setting the scene in Tuscany: the rolling hills, vineyards and landscapes that make Montalcino one of the most beautiful wine regions in the world. 15:56 – Key differences between Montalcino and Chianti wine regions, and how climate and landscape shape completely different expressions of Sangiovese. 17:04 – Can you identify Sangiovese wines in a blind tasting? A breakdown of how blends, climate and structure influence the final wine style. 20:57 – The origin of the name “Brunello” and how a specific type of Sangiovese gave rise to this iconic wine. 24:42 – Exploring the complexity of Sangiovese: over 100 clones and how producers select and combine them to improve quality. 26:57 – What it means for a vine to be “virus-affected” and why this can sometimes lead to more concentrated, higher-quality wines. 29:11 – How to recognise Sangiovese in the glass: red fruit, acidity, tannins and the characteristic herbal and floral notes. 31:56 – The aging requirements of Brunello di Montalcino and why these wines can develop beautifully over decades. 34:32 – Castiglion del Bosco: a historic estate that has significantly increased its quality in recent years and plays a role in Ian's course. 35:49 – Rosso di Montalcino explained: a more accessible, earlier-drinking style that offers great value from the same region. 39:46 – The key soil types of Montalcino (galestro, alberese and more) and how they influence structure, minerality and mouthfeel. 41:11 – What the course experience looks like day-to-day, from tastings and classes to winery visits and shared meals. 42:09 – Moscadello di Montalcino: the lesser-known sweet wine of the region that still survives today. 44:54 – The range of wines tasted during the course, covering multiple Italian wine regions, styles and grape varieties. 47:49 – Who the course is designed for: both wine professionals and enthusiasts who want to deepen their wine knowledge. 50:46 – Course dates and availability, including upcoming sessions in April and November. 52:24 – How the course aligns with major wine events like Vinitaly, making it ideal for those already travelling in Italy. 53:27 – How to get more information and book your place on the course. Email Giulia Corino and more details on Ian D'Agata's website.  

Burgundy is home to some of the most expensive wines in the world. Bottles of Domaine de la Romanée-Conti can sell for more than $30,000, yet in this episode of Got Somme we're tasting a Burgundy white wine for under $100.How is that possible?The answer lies in one of Burgundy's most underrated grape varieties: Aligoté.In this episode, Angus and Master Sommelier Carlos Santos take a deep dive into the forgotten sibling of Chardonnay and Pinot Noir. While Burgundy is famous for its iconic Grand Cru wines, Aligoté has quietly existed in the region for centuries, often overlooked despite producing bright, mineral-driven wines with incredible value.Carlos explains why Aligoté is having a quiet renaissance among sommeliers and wine lovers around the world, and why this historic Burgundian grape could be your gateway into Burgundy without the Burgundy price tag.Along the way, we unpack the fascinating history of the grape, how it compares to Chardonnay and Chablis, and the surprising role Aligoté played in one of France's most famous cocktails.If you've ever wondered whether there's a hidden gem in Burgundy, this episode might change the way you buy wine.In this episode• Why Burgundy prices have exploded and what that means for wine lovers• The forgotten Burgundy grape most people overlook• The family tree of Burgundy grapes including Pinot Noir, Chardonnay and Aligoté• Why Aligoté can offer incredible value compared with Chardonnay• The surprising story behind the famous Kir cocktail• How Aligoté compares to Chablis and Chenin Blanc• The tasting profile you should expect from a great Aligoté• Why sommeliers are rediscovering this grape• The foods that pair perfectly with AligotéWhat does Aligoté taste like?According to Master Sommelier Carlos Santos, great Aligoté wines typically show:• Bright citrus and tangerine peel• Crisp acidity• Green apple and mineral notes• A subtle saline character• Fresh, food-friendly structureIt often sits stylistically between Chablis and Chenin Blanc, making it an incredibly versatile wine at the table.Where is Aligoté grown?Aligoté is native to Burgundy, France, where it shares the same genetic roots as:• Chardonnay• Pinot Noir• GamayThe grape is traditionally grown across Burgundy, with the appellation Bouzeron dedicated entirely to Aligoté production.Food pairings for AligotéThanks to its high acidity and freshness, Aligoté pairs beautifully with:• Oysters• Lobster• Shellfish• White fish• Light butter sauces• Fresh seafood dishesBIG thanks to The French Wine Centre for providing the bottle

In this episode, we travel to Macau to meet Winnie Chen, Assistant Director of Wine & Beverage at SJM Resorts and one of the professionals behind one of the largest wine collections in Asia.I sit down with Winnie inside the Karl Lagerfeld Hotel to explore her remarkable journey, from discovering wine during a training session in Abu Dhabi to managing more than 17,000 wine labels across nearly 70 restaurants.Together, we dive into the realities of building a sommelier career, the discipline required to study for the Master Sommelier exam, and what it's like to work in some of the world's most luxurious hotels, from the Burj Al Arab in Dubai to the Grand Lisboa Palace in Macau.We also discuss the evolution of the Macau wine market, the rise of Chinese wines, how massive wine programs are curated, and Winnie's advice for young sommeliers dreaming of entering the industry.▬▬

Before becoming one of only a handful of female Master Sommeliers in the Americas and helping build one of Houston's most respected restaurant groups, June Rodil's journey started halfway around the world.After moving from the Philippines to Texas as a child, June learned early what resilience looks like watching her mother build a life from scratch in a new country. That blueprint of grit and curiosity would eventually guide June through the demanding world of hospitality, the rigorous journey to becoming a Master Sommelier, and into leadership with Houston-based restaurant group Goodnight Hospitality.In this episode, June shares the lessons she learned growing up between cultures, the realities of navigating a male-dominated wine world, why community among sommeliers matters more than ego, and how authenticity—not volume—is the key to finding your voice in hospitality.This conversation goes far beyond wine. It's about perseverance, identity, leadership, and the people who shape the path we walk.If you're in Houston, June will also be hosting a special Hirsch Wine Dinner at The Marigold Club on March 26, bringing together exceptional wines and thoughtful hospitality for an unforgettable evening. And for wine lovers looking to explore more of June's perspective on great bottles, her All Day Wine Club delivers curated selections, rare finds, and wines with a story directly to members each month.

This is a Vintage episode from 2005Why This Episode MattersMaster Sommelier Roger Dagorn joins Mark Pascal and Francis Schott for a thoughtful conversation about how wine service was evolving in America in the mid-2000s.The episode explores what a great sommelier actually does: guide, educate, and make guests feel comfortable rather than intimidated.Roger talks about the growing professionalism of the restaurant and wine worlds, the increasing knowledge of American diners, and the importance of clear communication at the table.The conversation also covers sake in fine dining, how to talk about wine budget in a restaurant, how scores affect guests' choices, and why cheese courses matter.The ConversationRoger Dagorn, then the wine director, maître d', and Master Sommelier at Chanterelle, joins The Guys to discuss the changing role of wine in American dining. He reflects on how restaurant work became a more respected profession, how education helped grow a new generation of wine professionals, and why New York became one of the world's great wine markets. The conversation moves through sake service, talking to a sommelier about budget, balancing scores and real dining experience, and the role of a well-run cheese course in a serious restaurant.Time Stamps1:00 – Roger Dagorn joins; Chanterelle, Master Sommelier status, and the growing professionalism of hospitality3:10 – New York is one of the world's great wine markets8:35 – How Chanterelle became an early adopter of sake pairings in fine dining11:35 – How diners can talk to a sommelier about budget more comfortably16:00 – Great bottles at different price points and what matters at the table21:15 – Chanterelle's cheese course and the return of serious cheese serviceGuest BioRoger Dagorn is a Master Sommelier, longtime wine director, and maître d' known for his work at Chanterelle in Manhattan. One of the early Master Sommeliers in the United States, he built a reputation for exceptional wine knowledge, generous hospitality, and a warm, unpretentious approach to service.InfoAbout Roger https://www.wineandspiritsmagazine.com/free-reads/great-wine-mentors-roger-dagornCourt of Master Sommeliers of Americashttps://www.mastersommeliers.org/Join us on March 12 for a wine dinner with BallettoClick below for more info:https://www.stageleft.com/event/31226-balleto-winemaker-dinner-w-anthony-beckman/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Blind wine tasting is brutal. Even for a Master Sommelier.In this episode of Got Somme, Carlos blind tastes a vibrant, medium-ruby red wine and reads the clues as Pinot Noir: juicy cherry, raspberry, Christmas cake spice, fine tannins, elegant structure, and that “Old World on the palate, New World on the nose” tension.But then comes the reveal.It's actually Gamay from Beechworth, Victoria, a 2024 release, and it happens to be one of Angus' favourite wines of all time.This is the whole point of blind tasting: you follow the evidence, you make the call, and sometimes the wine still stitches you up.If you're learning wine, love Pinot Noir, or want to understand how sommeliers think in real time, this one is for you.How to identify red wine blind using colour, aroma, tannin and acidPinot Noir vs Gamay: the overlap that tricks even prosWhat “fine-grain tannins” and “perfume” really mean in practiceWhy some Gamay can present like high-level PinotHosted by Angus O'Loughlin and Master Sommelier Carlos, Got Somme makes wine more fun, practical and less precious. New episodes weekly.Recorded at SESSION in PROGRESS studios.

Episode Summary In this episode, Joe sits down with Nicholas Poletto, Vice President of Wine Education at Kobrand Fine Wine & Spirits. Nick shares his unconventional journey into the wine world—starting from a job he hated, to selling wine in Manhattan, to moving to New Zealand to learn winemaking, and ultimately becoming one of the most respected wine educators in the industry. The conversation covers how he discovered his passion for wine, what his job really entails (both the romantic and the gritty parts), his pursuit of the elite Master of Wine title, and why the people in the wine industry make it all worthwhile. Nick also paints a vivid picture of what he calls the most romantic wine destination on earth. Whether you're a wine lover, a curious professional, or someone dreaming about a career in wine, this episode is packed with inspiration and insider perspective. Key Topics & Highlights Nick's Unlikely Origin Story His first "real job" was a miserable relocation-company gig in a windowless office. A coworker suggested the wine industry because he loved languages and travel. His first wine experience? Volunteering for a tiny New Hampshire winery on weekends. Within six months he was selling wine in New York City. Breaking Into Wine Sales Started in 100% commission sales — "what you kill is what you eat." A pivotal moment: losing a major sales opportunity because he didn't know what Sancerre was. That failure became the turning point that drove him to pursue formal education through WSET. Education Changed Everything WSET opened the door to Bordeaux, Burgundy, Italy, and beyond. Once he gained knowledge, accounts started calling him — his "aha" moment. Led him to teach WSET and build a strong foundation in wine theory. A Life-Changing Leap Despite big earnings, Nick quit his job to move to New Zealand and learn winemaking firsthand. Worked in vineyards, scrubbed tanks, explored the entire country. Returned to the U.S. and joined Kobrand, eventually becoming VP of Wine Education. What a Wine Educator Really Does Trains distributor sales teams across the entire U.S. Teaches eight-hour seminars (intermediate + advanced). Creates educational materials, books, presentations, and a training podcast. Travels extensively domestically and internationally to visit producers. Gains rare behind‑the‑scenes access at wineries, vineyards, and cellars. The Glamorous Side (Yes, There Is One) Visiting world-class estates around the globe. Foot-treading grapes, learning barrel-making, touring historic caves. Experiencing local cuisine with winemakers — the true insider version. Witnessing wine regions in their natural beauty: Rhone cliffs, Douro terraces, Piedmont hills. Nick's First Wine Love: Barolo The region of Barolo in Piedmont gave him his personal "Aha!" wine moment. A vineyard tasting showed him how wines made identically can taste completely different due to terroir just 10 feet apart. That realization cemented his lifelong passion. The Most Romantic Wine Destination: Beaune, France Nick's pick for the most magical spot in the wine world: The village of Beaune in Burgundy. Cobblestone streets, markets, fireside cafés, truffle-centered cuisine. A perfect bicycle route through legendary villages like Volnay, Pommard, and Montrachet. An unforgettable day of bread, cheese, vineyard views, and world-class Pinot Noir & Chardonnay. So You Want Nick's Job? Start with education (WSET, Society of Wine Educators, Court of Master Sommeliers). Get frontline experience with a distributor to understand the sales side. Be prepared for travel, airports, long days, and lots of time away from home. The reward? A job filled with passion, authenticity, and incredible people. Nick's Podcast Kobrand Sips & Selling Tips A 5-minute-per-episode educational resource designed for sales teams—but open to all. Available on all major podcast platforms. On Libsyn: https://kobrand.libsyn.com/ On Spotify: https://open.spotify.com/show/3tQdPXdY2jDwqslTSlvP1b On Apple Podcasts (iTunes): https://podcasts.apple.com/us/podcast/kobrand-sips-selling-tips/id1595188132   Guest Nicholas Poletto Vice President of Wine Education Kobrand Fine Wine & Spirits You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!  

Carlos analyses colour, aroma, acidity, texture and structure to identify a mystery white wine. From Albariño to Garganega to Rhône blends and Viognier, the clues stack up… until the reveal throws everything off.Blind tasting is one of the hardest skills in wine. Even for a Master Sommelier.If you love learning wine in a fun, practical way, this series will sharpen your palate and teach you how sommeliers actually think.WHAT YOU'LL LEARN• How sommeliers approach blind wine tasting• Key clues from colour, acidity and aroma• Albariño vs Viognier vs Rhône blends explained• Why light bubbles and texture matter• The biggest mistakes even pros makeRecorded at SESSION in PROGRESS studios in Melbourne.Wine: 'The Story' Marsanne Rousanne Viognier 2020https://www.instagram.com/storywines/WATCH NEXT• Blind Tasting Red Wine Challengehttps://www.youtube.com/watch?v=P4jBm8qOfgg&t=7s• Best Value Wines Under $30https://www.youtube.com/watch?v=YOIUiUNobKw&t=689sSUBSCRIBENew episodes every week.Subscribe for wine tips, blind tasting challenges and interviews with winemakers.

Master Sommelier Carlos Santos goes behind the scenes of building a $1.5 million restaurant wine list for a new Byron Bay venue created by chef Shannon Bennett.From $35,000 magnums to $40 best-selling wines, we break down how sommeliers curate world-class wine lists, negotiate rare allocations, and balance prestige bottles with everyday drinkers.You'll learn:• How a Master Sommelier builds a wine list from scratch• Why some wines sell more than others• The hardest wines to source in Australia• How trade tastings and supplier relationships work• Why Australian wine is dominating restaurant lists• How price psychology shapes customer ordersIf you love wine, restaurants, or the behind-the-scenes world of hospitality, this episode is for you.Recorded at our new Collins Street studio by SESSION in PROGRESS.SPONSORSGrays.comhttps://www.grays.com/search/wine RIEDEL: https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)FOLLOW GOT SOMMEInstagram: https://www.instagram.com/gotsomme/Studio: https://www.instagram.com/session.in.progress/Subscribe for new wine episodes every week.TIMESTAMPS00:00 $1.5 million wine list reveal01:30 Building a wine list from scratch05:10 Choosing wines for Byron Bay diners08:20 Hardest wines to source12:00 Back vintages and vertical tastings16:40 Why $40 wines outsell $1,000 wines19:30 The $35,000 bottle22:00 Trade tastings & negotiation secrets25:00 Supporting Australian wineriesWelcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you're a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30.Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

What happens when raw nightlife energy meets world-class wine knowledge? We sat down with Derek Li, one of Hong Kong's most compelling sommeliers, to find out.From selling cocktails in the chaos of Lan Kwai Fong to studying for the Master Sommelier exam, Derek shares how passion, curiosity, and pure hustle shaped his journey. We talk about breaking into the wine industry, what it really takes to sell wine on the floor, and why education matters more than ego. Derek opens up about training young sommeliers, building unforgettable guest experiences, blind tasting, and navigating a changing F&B scene.We also dive into bold wine pairings, unexpected regions, the reality of studying for the world's toughest wine exams. And even how music fits into his philosophy of life.If you love wine, hospitality, or stories that go beyond labels and titles, this episode will challenge how you think and make you want to pour a glass and listen closely.▬▬

What is the best wine region currently in Europe?    Today we make some very difficult choices, but there can only be one: the greatest wine region currently standing at this moment. Jason Wise and Master Sommelier and star of the first SOMM Film: Ian Cauble give you the inside baseball from two people who have done more wine travel than almost anyone else.  You can watch this episode right now on SOMMTV.com and all of our apps. This episode is brought to you by Wine Paris. Wine Paris 2026 is coming. From February 9–11, the global wine, spirits, and no/low community meets in Paris for three days of discovery, business, and trend-shaping conversations. More than 6,000 exhibitors and 60,000 professionals from 155+ markets will gather under one roof — including a major U.S. presence across wine, craft spirits, and emerging categories.Join the industry in Paris.Register for your trade badge Link: https://wineparis.com/newfront/page/why-visit?utm_source=lealb&utm_medium=email&utm_campaign=relais 

Why did this author start the book with tasting, rather than history, regions or grapes? Was that because you wanted to get right into the sensory experience, rather than maybe some of the drier knowledge? Why is your experience of what tastes good as personal as a fingerprint? When it comes to wine, what do you mean by structure? Why are these important, these structural components? Do you think they matter more than identifying that, that wine's from Burgundy, that wine's from Bordeaux? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jordan Salcito, author of Smart Mouth: Wine Essentials for You, Me, & Everyone We Know. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Jordan Salcito's terrific new book, Smart Mouth: Wine Essentials for You, Me, and Everyone We Know. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Why does our first impression of a wine's aroma matter more than we realize Why did Jordan ultimately walk away from the Master Sommelier service exam? How did the title Smart Mouth come together and capture the spirit Jordan wanted for the book? Why did Jordan choose to begin Smart Mouth with tasting instead of regions, grapes, or wine history? Why does Jordan see point scores and rigid wine hierarchies as a form of ego rather than a useful guide for drinkers? How do different people visualize or conceptualize wine while tasting? How does Jordan's concept of wine personas differ from traditional tasting language? What does the TALL framework explain about wine structure? How can simple sensory exercises help drinkers identify tannin, alcohol, acidity, and earth-driven flavors with confidence?   About Jordan Salcito   Jordan Salcito is an award-winning sommelier, author, and entrepreneur. A wine industry veteran, she has over a decade of experience as a sommelier at restaurants including Momofuku, Restaurant Daniel, and Eleven Madison Park (where she was part of the team to win the award for Outstanding Wine Service from the James Beard Foundation). Her wine programs at Momofuku were regularly recognized in The New York Times, Eater, and Food & Wine, and were named "Most Creative Wine List in the World" by the World of Fine Wine magazine. A pioneer of the ready-to-drink beverage category with her organic Italian spritz company, Drink RAMONA, Salcito will also published her first book, Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, with Penguin Random House's Ten Speed Press.         To learn more, visit https://www.nataliemaclean.com/375.

If the world's best wines from France aren't using oak… why do so many Chardonnays in Australia and the New World taste so oaky?In this episode of Got Somme, Angus O'Loughlin and Master Sommelier Carlos Santos take a deep dive into Chablis, the purest expression of Chardonnay. We blind taste three bottles from the same producer and vintage at three price points — Petit Chablis ($40), Chablis AOC ($48), and Chablis Premier Cru ($78) — to find out whether price really does equal quality. Along the way, we break down:Why Chablis tastes like oyster shellsThe difference between Petit Chablis, Chablis, Premier Cru and Grand CruLeft Bank vs Right Bank of the Serein RiverWhen (and why) some producers start using oakThe real meaning of minerality in ChablisWhether Premier Cru is actually worth the extra moneyAngus kicks things off with a blind tasting challenge… and shockingly out-tastes a Master Sommelier to start 2026 in style.If you think you don't like Chardonnay, this episode might completely change your mind. SPONSORSGrays.com https://www.grays.com/search/wineRIEDEL https://www.riedel.com/en-au/shop#sort=bestSeller(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) What We're DrinkingProducer: Simonnet-FebvreVintage: 2023Petit Chablis – $40Chablis AOC – $48Chablis Premier Cru – $78 Chapters00:00 – Why Chablis Isn't Oaky01:50 – Blind Tasting Begins03:25 – Does Price Equal Quality?04:30 – Chablis vs Chardonnay Explained08:35 – Left Bank vs Right Bank of Chablis10:20 – What Is Petit Chablis?12:35 – What Makes Chablis AOC Better? 14:40 – Premier Cru vs Grand Cru18:10 – Is Premier Cru Worth the Money?20:00 – Why Some Chablis Uses Oak26:45 – Steak vs Jus (Best Wine Analogy Ever)28:10 – Master Sommelier Blind Tasting Fail chablis, chablis wine, chablis vs chardonnay, petit chablis, chablis premier cru, chablis grand cru, blind wine tasting, master sommelier, wine podcast, got somme, wine education, french wine, white wine, chardonnay styles, why, chablis tastes mineral, oak, chardonnay, best chablis, wine tasting australia

What makes a wine feel soulful, transporting you beyond taste into a deeper emotional connection? What does experiencing harvest firsthand reveal about winemaking that never show up in books? What makes Northern Rhône Syrah come across as black peppery, smoky, and reminiscent of pastrami? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jordan Salcito who has published Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, which was just selected as one of the best wine books of the year by the New York Times. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Jordan Salcito's terrific new book, Smart Mouth: Wine Essentials for You, Me, and Everyone We Know. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How did Jordan's father shape her earliest understanding of wine as family and connection? How did working at Restaurant Daniel shift how Jordan understands wine, fine dining, and food and wine pairing? What does Jordan mean when she describes certain wines as soulful? What's the difference between the old world approach focused on place and the new world approach focused on control and construction? Why did working harvests in Burgundy teach Jordan that could never be learned from books? How did molecular gastronomy pioneer Wylie Dufresne help her see restaurants as a legitimate intellectual and creative path? How did an early rejection from The New York Times become a signal to redirect her goals? Why did failing the advanced sommelier tasting exam become the foundation for eventually passing the Master Sommelier tasting on her first attempt?   About Jordan Salcito Jordan Salcito is an award-winning sommelier, author, and entrepreneur. A wine industry veteran, she has over a decade of experience as a sommelier at restaurants including Momofuku, Restaurant Daniel, and Eleven Madison Park (where she was part of the team to win the award for Outstanding Wine Service from the James Beard Foundation). Her wine programs at Momofuku were regularly recognized in The New York Times, Eater, and Food & Wine, and were named "Most Creative Wine List in the World" by the World of Fine Wine magazine. Long a student of wine, Salcito passed the tasting portion of the Master Sommelier exam on her first attempt and feels fortunate to have learned so much though working harvests at world-renowned wineries in Burgundy, Tuscany, California and Patagonia. A pioneer of the ready-to-drink beverage category with her organic Italian spritz company, Drink RAMONA, Salcito will also publish her first book, Smart Mouth: Wine Essentials for You, Me, & Everyone We Know, with Penguin Random House's Ten Speed Press this October. Jordan lives in Paris with her family.         To learn more, visit https://www.nataliemaclean.com/374.

This wine breaks every assumption.It looks like a rosé.It drinks like something from Italy.But it's neither.In this episode of Got Somme, we put a mystery wine in front of a Master Sommelier for a full blind tasting. No labels. No hints. Just colour, aroma, texture and instinct.Decanter and Glassware: RIEDELhttps://www.riedel.com/en-auUse Code GOTSOMME for 20% off (Australia Only)We break down:Why this wine looks like rosé but isn'tThe flavour markers that suggest Italy (and why they're misleading)How structure, acid and mouthfeel reveal the truthWhat most people get wrong when tasting blindAnd the final reveal of what this wine actually isIf you love blind wine tastings, sommeliers at work, or learning how to taste wine properly without the snobbery, this one's for you.Subscribe for more blind tastings, wine myths busted, and deep dives into how great wine really works.#BlindWineTasting #WineTasting #Sommelier #NotRosé #WineEducation #GotSomme #WineBlindTasting #WinePodcastWelcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you're a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30.Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

In this episode of GuildSomm: Into the Glass, newly minted Master Sommelier David Reuss joins host MS Chris Tanghe to blind taste three red wines. Before David starts tasting, they discuss the experience of passing the exam, the preparation and best practices that helped David reach that milestone, and what he plans to do next. David is the national education director for Jackson Family Wines. He previously worked in some of Colorado's best restaurants, including Frasca Food and Wine in Boulder and Shanahan's Steakhouse in Denver. David passed the Master Sommelier Exam in fall of 2025. Listen in and guess the wines along with David! Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Fortified wines might be some of the most misunderstood wines in the world — often dismissed as “old-fashioned,” too sweet, or too strong. In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos dive deep into the world of Sherry, Port, and Pedro Ximénez, unpacking why these wines deserve far more attention than they get. From the Sherry Triangle in southern Spain to the steep vineyards of the Douro Valley in Portugal, Carlos breaks down how fortified wines are made, why they’re aged the way they are, and how styles like Fino, Amontillado, Oloroso, Tawny Port, Ruby Port, LBV, and Vintage Port all differ. Along the way, Angus shares a deeply personal memory of secretly drinking his grandmother’s sherry after school, while Carlos explains how some fortified wines can literally be hundreds of years old, growing thicker, darker, and more concentrated over generations. They also tackle the big question: Why did fortified wines fall out of favour, and what would it take to make them cool again? If you think fortified wines are uncool, overly sweet, or irrelevant — this episode might completely change your mind. SPONSORS Grays.com https://www.grays.com/search/wine RIEDEL https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) Chapters & Timestamps 00:00 – Welcome back to Got Somme (and a fortified wine confession) Angus kicks off 2026 with a story involving his grandmother, WWF, and sherry. 02:00 – Why fortified wines are misunderstood Alcohol, sugar, warmth — and why modern drinkers avoid them. 02:40 – What is Sherry? The Sherry Triangle explained Jerez, Puerto de Santa María, and Sanlúcar de Barrameda. 04:05 – Sherry styles explained (Fino, Amontillado, Oloroso) Biological vs oxidative ageing, flor yeast, and flavour profiles. 06:30 – Pedro Ximénez: how a white grape turns black and sticky Sun-dried grapes, raisining, and extreme concentration. 08:20 – A wine memory that unlocks childhood nostalgia Angus realises he’s been drinking sherry since high school. 10:30 – Australian fortified wines & Rutherglen legends Chambers, ancient barrels, and wines that predate living memory. 12:40 – Port explained: Douro Valley to Porto Why port is made in one place and aged in another. 15:00 – Why fortified wines feel “uncool” today Generational drinking shifts, stigma, and missed opportunities. 17:30 – How Spain made sherry relevant again through food Chefs, Michelin stars, and smart cultural positioning. 20:00 – Port styles explained: Tawny vs Ruby vs Vintage How ageing works and why vintage port can outlive you. 22:30 – Big Got Somme goals for 2026 Touring, international wineries, and what’s next for the show. 24:10 – Final thoughts and a fortified farewell Saúde. Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30. Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Who's better at making functional foods, functional beverages, and/or nutritional supplements taste the best…certified flavor chemists or famous chefs? Unless you're an industry insider like me that truly understands the rarity of certified flavor chemists is equivalent to Master Sommeliers, you most likely believe famous chefs would be able to create the best-tasting products. And I totally get…food television and social media have transformed chefs from behind-the-scenes professionals to household names and cultural influencers. And functional CPG brands are starting to realize they can successfully leverage famous chefs' skills, personality, and culinary philosophies to help differentiate themselves in crowded product categories. So, welcome to the “chef-partnered era” of functional CPG products. Most recently, we've seen IQBAR partner with Michelin-starred chef Thomas Keller and Premier Protein collaborate with the iconic Christina Tosi and her team at Milk Bar. And saving the best for last…Robert Irvine was instrumental in creating FITCRUNCH protein bars that recently was acquired by 1440 Foods.

Wine, travel, education, and passion collide in this episode as we welcome Pierre-Marie Pattieu, Master Sommelier and Asia Prestige Account Manager at Jackson Family Wines.From growing up in the south of France to building a global career that took him through the UK and into the heart of Asia's wine scene, Pierre-Marie shares what truly shaped his journey.We dive into his path to becoming a Master Sommelier, the realities behind the title, and the power of mentorship and education. Together, we explore how Asian wine markets are evolving, how sommeliers adapt to different cultures and cuisines, and why food and wine pairing is as much about psychology as technique. We also talk about Jackson Family Wines, global portfolios, fine dining, and what makes a wine moment unforgettable.If you're curious about wine beyond labels, love great stories, and want a behind-the-scenes look at the sommelier world, this episode is for you.▬▬

On this episode, McGraw is joined by Jeanne Theoharis, Distinguished Professor of Political Science at Brooklyn College and author of “King of the North: Martin Luther King Jr.'s Life of Struggle Outside the South.” She discusses Dr. King's lesser-known battles beyond the South and how his activism reshaped civil rights efforts in America's northern cities. Next, Vance Ginn, president of Ginn Economic Consulting and former chief economist at President Trump's Office of Management and Budget, weighs in on proposals to cap credit card interest rates and what such policies could mean for consumers, lenders, and the broader economy. Later, David Reuss, Master Sommelier and National Education Director for Jackson Family Wines, joins the show to share insights on wine education, craftsmanship, and how Americans can better understand what's in their glass. All that and more on McGraw at Night. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Laura DePasquale is the Senior Vice President of Commercial Operations for Artisanal Wine at Southern Glazer's Wine & Spirits and a Master Sommelier whose impact reaches far beyond the glass. Laura brings heart, intellect, and vision to everything she does - from championing people, elevating wine educationl, and driving meaningful growth for winemakers

"Wine is the way we connect. It makes the world smaller in many ways." - Laura ManeicOn the podcast today, a woman who's been wowing the wine world since she started work as a sommelier at the ripe old age of 21. Today, she owns one of the buzziest wine concepts around. Corkbuzz is part wine bar, restaurant and education center. Laura Maniec is a Master Sommelier and a master of bringing people together to learn about wine, enjoy good food and wine and spirited conversation. Laura's been educating folks on wine even before she opened the doors to her first Corkbuzz Restaurant & Wine Bar in New York City. A sommelier prep course at New York's former Windows on the World led Laura on a path to roles at various restaurants in New York and Las Vegas, where she was encouraged to pursue the Master Sommelier certification. She became a mentor for others on that path and continues to educate a new generation of wine lovers and professionals alike. Corkbuzz is just as buzzy as it was when it opened in 2011. Laura also takes us inside her role as U.S. Ambassador for Vinho Verde, Portugal's vibrant wine region. She celebrates the freshness, affordability, and versatility of Portuguese wines — and encourages us to explore beyond the usual bottles.Laura's mission is clear: make wine approachable, joyful, and endlessly fascinating.

Subscribe, Like, and Comment!Tell us your favorite moments from the episode!Subscribe to Our Patreon: patreon.com/JustOneFern00:00 Korean BBQ14:38 Aaron's Beli Account20:15 Lucas Interlude22:30 Beli Cont. / Italian Cuisine27:50 The Rinaldi Personality Quiz38:40 Master Sommelier 44:57 Radiohead01:04:58 John MayerFollow Just One Fern: linktr.ee/JustOneFernIf you want your "Is It Weird?" story to be on next weeks episode, leave us a voicemail or text us at 1-315-278-1153! We love to hear from you weirdos. Let us know what you think on Twitter:@Just_One_Fern @aaronfern12#comedy #podcast #justonefern 

Every year during the holiday season, Kansas City's own Doug Frost joins Up To Date to discuss the state of the alcohol industry, recommend delicious options for the holidays and taste several wines.

In the final episode of Got Somme for 2025, Angus O’Loughlin and Master Sommelier Carlos Santos reflect on the year that was through the wines that defined it. Rather than revisiting bottles already featured on the podcast, Carlos reveals a personal Wine of the Year driven by memory, place and emotion. A Champagne enjoyed on a beach at sunset, oysters and lobster on hand, and a moment that perfectly captured why wine is never just about what is in the glass. Angus counters with his own standout wine of the year, an Australian Semillon that completely exceeded expectations and cut through a line-up of elite wines to steal the show. Along the way, they dive deep into Champagne ageing, Blanc de Blancs versus Brut styles, the importance of time on lees, the underrated ageing power of Australian Semillon, and why context and connection matter more than price tags. The episode also marks the end of an enormous year for Got Somme, celebrating huge audience growth and setting the stage for what is coming in 2026. SPONSOR: RIEDEL https://www.riedel.com/en/shop/riedel-superleggero-premium/champagne-wine-glass-642500028 (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) Key Takeaways: Wine of the Year is about moments, not price or prestige Blanc de Blanc Champagne prioritises freshness, acidity and elegance Time on lees dramatically changes Champagne texture and flavour Australian Semillon is one of the world’s most underrated ageing wines Some wines need patience before they truly show their potential Emotional connection often defines the wines we remember most Great wine clears the palate as much as it excites it Context, food and company can elevate a wine beyond expectation Wines Featured in This Episode Delamotte Blanc de Blancs Champagne Brokenwood ILR Semillon (Hunter Valley) Chapters 00:00 Wine of the Year reveal begins 01:20 Champagne glassware and tasting context 02:45 Delamotte Blanc de Blancs explained 04:50 Champagne ageing, lees and style differences 07:10 Why freshness beats brioche for some drinkers 09:20 Other standout Champagne moments of the year 11:40 Fortified wines and a historic Rutherglen tasting 13:30 Angus’ Wine of the Year reveal 15:30 Why Australian Semillon is so underrated 16:50 Ageing potential and future evolution 18:50 Got Somme audience growth and 2026 plans 21:00 Final reflections and sign off Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30. Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Why do certain spices and dishes show up far from their origins, and how can tracing these cultural "foodways" change the way we think about wine and food pairing? Why did Cha create her own flavour wheel rather than rely on traditional wine-tasting vocabulary? How can expanding your flavour vocabulary through travel, food, and culture help us describe wine in ways that feel relatable? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Cha McCoy, author of the new book Wine Pairing for the People. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Cha McCoy's terrific new book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Which one of Cha's wine and food pairings might receive the most pushback from traditionalists? What does cultural terroir mean? How do cultural factors influence a country's wine preferences and the wine styles it produces? Why does Brazil's vibrant culture make sparkling wine such a natural fit? What are foodways, and how does the journey of ingredients and dishes inform the cultural connections between food and wine pairings across continents? How did Cha navigate pairing wines for Senegalese dishes when her formal training had not prepared her for those flavours? Why does Cha recommend rich, aromatic white wines for onion and garlic-heavy dishes? How did tasting local drinks expand Cha's wine vocabulary and approach to wine education for diverse audiences? Why did Cha create her own flavour wheel that included references and descriptors that differ from traditional industry flavour wheels? How can building a personal flavour wheel help drinkers trust their own palates and avoid feeling intimidated by industry jargon? What change would Cha make to wine education to make it more globally inclusive?   Key Takeaways Why do certain spices and dishes show up far from their origins, and how can tracing these cultural "foodways" change the way we think about wine and food pairing? You'll see Peri Peri often, and you're nowhere near South Africa, which says a lot about foodways. That act of tracing it back is the foodways. Why did Cha create her own flavour wheel rather than rely on traditional wine-tasting vocabulary? The flavour wheel is commonly used in beginner wine classes to help folks navigate deductive tasting. Why would I start throwing in references that I don't use and smell often? Let's say saffron, turmeric, these are spices that are in my spice cabinet because I cook with them. I find them in wine, even though the WSET vocabulary doesn't use them. You can build your own flavour wheel. How can expanding your flavour vocabulary through travel, food, and culture help us describe wine in ways that feel relatable? Visiting Turkey and Morocc, made Cha understand their drinking culture. Knowing what that background is helps her explain wines that were… I can translate this wine, knowing that fact about them, or in a restaurant that I know, or a chef making a dish that's related to this. I wanted to stay away from using vocabularies that is not, you know, if I'm talking to my demographic, I know where they're from, and I know what they're drinking, or I know what they're eating. And so when you are traveling, immersed in fruits and juices, different ways that you can have that. And now it adds to your own lexicon.     About Cha McCoy Cha McCoy, MBA, is an entrepreneur, educator, event producer, and author. As a certified sommelier with the Court of Master Sommeliers, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first retail space, The Communion Wine & Spirits. The dinner series was profiled in Food & Wine, and Cha was named one of Wine Enthusiast's 40 Under 40. Her work continues through her highly anticipated book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond, available now for pre-order and scheduled for release in November. Cha has held coveted positions such as Cherry Bombe Magazine's first beverage director, the head of beverage for the Charleston Wine + Food Festival, and a sommelier at a Michelin-starred restaurant in Portugal and John Fraser Restaurant in New York.         To learn more, visit https://www.nataliemaclean.com/365.

How can you pair wine with spicy dishes in a way that enhances their flavour profile? Why do most wine-pairing guides ignore the traditions of global cuisines? How can you use wine pairings to explore under-the-radar wine regions instead of reaching for the same rosé or sparkling wine every time? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Cha McCoy, author of the terrific new book Wine Pairing for the People. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Cha McCoy's terrific new book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Which moment in Italy transformed Cha's wine hobby into a professional calling? What inspired Cha to launch The Communion, a wine dinner series in Harlem? How did those shared wine experiences help guests learn, connect, and form a community? What challenges did Cha face when opening The Communion Wine and Spirits in Syracuse? How does Cha's new book, Wine Pairing for the People, step away from traditional pairing rules to explore often-ignored global cuisines? How should you think about the key flavour components when pairing wine and food? How can underrepresented wine regions and lesser-known styles expand pairing possibilities? What is the most unusual or surprising wine-and-food pairing in Wine Pairing for the People? How can spice-lovers think about choosing wines to enhance dishes like jerk chicken?   Key Takeaways How can you pair wine with spicy dishes in a way that enhances their flavour profile? By playing up to the flavours of the spicy dish. For folks who can take a little bit of spice, by finding the elements within the seasoning, you can do more of a comparison than contrasting, which is what we're normally taught. Why do most wine-pairing guides ignore the traditions of global cuisines? When it comes to wine pairings for food from different cultures, most guides focus heavily on the Western world or European food culture. These would be really thick books that talked in depth about the pairings, but also lacked context. That was something Cha wanted to really challenge. How can you use wine pairings to explore under-the-radar wine regions instead of reaching for the same rosé or sparkling wine every time? There is something to say about exploring not just the cultures that we're pairing with, but different wines from different regions and underrepresented regions. Let's explore, maybe, an underrepresented region that does sparkling wine and sparkling rosé really well to give you an alternative. There are many ways you can have Rosé, Chardonnay, or sparkling wine that will give you a different effect.   About Cha McCoy Cha McCoy, MBA, is an entrepreneur, educator, event producer, and author. As a certified sommelier with the Court of Master Sommeliers, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first retail space, The Communion Wine & Spirits. The dinner series was profiled in Food & Wine, and Cha was named one of Wine Enthusiast's 40 Under 40. Her work continues through her highly anticipated book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond, available now for pre-order and scheduled for release in November. Cha has held coveted positions such as Cherry Bombe Magazine's first beverage director, the head of beverage for the Charleston Wine + Food Festival, and a sommelier at a Michelin-starred restaurant in Portugal and John Fraser Restaurant in New York.         To learn more, visit https://www.nataliemaclean.com/363.

In this episode, Angus and Master Sommelier Carlos Santos dive into Mencia, a red grape variety from the northwest of Spain that sits beautifully between Pinot Noir, Gamay and Syrah. If you love Pinot but want something a little richer, or you are looking for a gateway into bolder reds, Mencia might be your new favourite varietal. Carlos breaks down the regions of Bierzo and Galicia, how altitude and maritime influence shape the wine, and why Mencia has become a quiet favourite among sommeliers. Angus approaches the wine blind and shares how he assesses the colour, nose and palate as a novice working on his tasting skills. Perfect for wine lovers who want to expand beyond the usual Chardonnay, Pinot Noir and Cabernet. Sponsors: RIEDEL Wine Glasses: https://www.riedel.com/en-au/shop#sort=bestSeller (Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) Grays.com Buy the wine, drink the wine where we get ours: https://www.grays.com/search/wine Key Talking Points Mencia often sits between Pinot Noir and Syrah in weight and structure Mostly grown in Bierzo and Galicia in northwest Spain Expect red fruits, violet, rose, medium body and silky tannins A great option for Pinot Noir drinkers wanting something more generous Understanding how altitude, climate and maritime influence shape the style Why Spain’s wine renaissance in the late 20th century elevated Mencia Blind tasting approach for novices Chapters 00:00 — What is Mencia?Setting up the grape, why it’s confusing and why it matters. 00:16 — Why Pinot Noir Drinkers Should Try ItPositioning Mencia for the Australian palate and explaining its style. 01:08 — Carlos’s First Encounters With MenciaOrigin story, credibility and early exposure. 01:53 — What Mencia Tastes Like (Compared to Syrah, Gamay and Pinot)The clearest flavour and structure comparison. 02:30 — Is Mencia the Gateway Back to Bigger Reds?Bridging lighter drinkers to fuller styles. 03:32 — Blind Tasting: Appearance and AromaThe start of the formal assessment. 05:58 — Palate BreakdownTannins, body, fruit profile, balance — the core tasting notes. 08:15 — Old World vs New World GuessGreat chapter for wine geeks. 10:33 — Where Mencia Grows and Why It MattersBierzo, Galicia, altitude, climate — the terroir chapter. 13:45 — Spain’s Wine Revival and Mencia’s ComebackHistory in context, tied to modern quality. 14:56 — Final Thoughts and What to Try NextClear closing chapter. Tasting Notes (From the Episode) Appearance: Deep ruby, opaque core, richer colour than Gamay or PinotNose: Red roses, violets, ripe strawberry, raspberry, light pepperPalate: Medium body, silky tannins, red and black fruit mix, gentle warmth, balanced finishAlcohol: Listed at 13.5 percentOverall: Fruit forward, expressive, high quality for the price Mencia wine, Pinot Noir alternatives, Spanish red wine, Bierzo wine region, Galicia wine, Master Sommelier podcast, wine tasting tips, medium bodied red wine, Gamay vs Mencia, Syrah alternatives, GotSom podcast, Carlos Santos sommelier, Angus O'Loughlin wineThis podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Nikola Stojaković i Dušan Vranić gosti su Vladimira Stankovića u 196. epizodi podkasta Biznis priče.Nikola Stojaković je šef kuhinje restorana Fleur de Sel, restorana sa Mišelinovom zvezdicom. Nakon 13 godina u najprestižnijim pariskim kuhinjama - od Four Seasons George V i Park Hyatt Paris Vendôme, do kultnog Lasserre - vraća svoje vrhunsko znanje u Srbiju. Njegov rad spaja francusku tehniku, domaće sastojke i preciznost koja definiše vrhunska gastronomska dostignuća.Dušan Vranić je generalni menadžer istog restoranskog kompleksa, sa 16 godina iskustva u Njujorku kao head sommelier i beverage direktor u restoranima poput Standard Highline, Riverpark, The Clocktower i Milos. Sertifikovani je somelijer Court of Master Sommelier škole i međunarodni vinski sudija. U Srbiji radi na podizanju standarda gastronomije, usluge i vinske kulture na svetski nivo.U epizodi govore o tome kako izgleda rad u restoranu sa Mišelinovom zvezdicom, šta znači vrhunski standard u gastronomiji i kako se znanje iz Pariza i Njujorka prenosi u domaći ugostiteljski svet.Epizodu podržala: VODAVODAVODAVODA dolazi sa više hiljada godina starog izvora Banje Vrujci. Po svom sastavu, spada u red najkvalitetnijih arteških voda sveta. Slaveći moć prirode koja ju je stvorila, dolazi iz stenama zaštićenog arteškog izvora sa 605 metara dubine, bez ikakve prerade i uticaja na njena prirodna svojstva. Kada potrošač otvori flašu VODAVODE, svojim usnama prvi put ima kontakt sa vodom koju je priroda stvorila pre više hiljada godina, što je retkost u svetu. Iz srca Srbije, VODAVODA nastavlja da osvaja svet i prisutna je na 23 strana tržišta.https://vodavoda.com/Za stajling Vladimira Stankovića pobrinuo se TIFFANY MAN.Tiffany Production kompanija je već četiri decenije deo naše modne scene. Nakon svih ovih godina, TIFFANY je postao sinonim za kvalitet i stil. Pažljivo birani materijali i vrhunska izradamogu učiniti da u svakoj prilici izgledate moderno i dobro stilizovano uz kolekciju - TIFFANY MAN.https://www.tiffanyproduction.com/

This week on GuildSomm: Into the Glass, Master Sommelier Jesse Becker joins host MS Chris Tanghe to blind taste three red wines. Before he starts tasting, Jesse discusses his career and tasting journeys, including the challenges he faced as he was honing his blind tasting skills prior to passing the Master Sommelier exam. Jesse is the US sales manager for Veritable Wines & Estates, an importer of premium German and Austrian wines, and brand owner at ROCKWERK Grüner Veltliner. Over the last two decades, he has worked in nearly every facet of the wine and hospitality industries. Listen in and guess the wines along with Jesse! Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers! Check out our tasting study guide to brush up on the basics of tasting: https://www.guildsomm.com/learn/study/w/study-wiki/2683/tasting Discover more tasting resources: https://www.guildsomm.com/learn/blind-tasting/ Learn more about ROCKWERK Grüner Veltliner: https://veritable-usa.com/rockwerkwine

Why This Episode Is a Must-Listen Are you intrigued by the intersection of passion and profit in wine collecting? This Inspired Money episode, hosted by Andy Wang, brings together top minds from wine auctions, investment platforms, and market experts for an eye-opening look at how wine has become a bona fide asset class. Whether you're a seasoned collector, investor, or simply wine-curious, this discussion unpacks strategies to maximize both enjoyment and value. Episodes like this are packed with insights that demystify the fine wine market, reveal what really drives price appreciation, and share hard-earned advice on avoiding costly mistakes. Meet the Expert Panelists Nick Pegna is the Global Head of Wine & Spirits at Sotheby's, bringing over 30 years of international experience in building and leading fine wine businesses across Europe and Asia. Formerly a senior executive at Berry Bros. & Rudd, where he helped shape global markets and co-led Hong Kong's successful campaign to abolish wine duties, Pegna now oversees Sotheby's record-setting global auction and retail operations. https://www.sothebys.com Callum Woodcock is the Founder and CEO of WineFi, a London-based investment platform that combines institutional-grade analytics with expert curation to make fine wine investing more transparent and accessible. A former J.P. Morgan asset manager with degrees from the University of Bristol and the University of Cambridge, he's leading WineFi's mission to position fine wine as a data-driven, tax-efficient, and inflation-resilient asset class. https://www.winefi.co Amanda McCrossin is a sommelier, media personality, and creator of @sommvivant, where her wine-focused content reaches over 450,000 followers across Instagram, TikTok, and YouTube. Formerly the Wine Director at PRESS Restaurant in Napa Valley—the world's largest collection of Napa Valley wines—she's now a leading voice in wine education and storytelling, hosting the Wine Access Unfiltered podcast and appearing regularly at major global wine events. https://www.amandamccrossin.com https://www.sommvivant.me Robbie Stevens is the Head of Broking at Live-ex, the global exchange for fine wine, market data, and insight. On a daily basis he deals with the largest fine wine buyers and sellers globally, offering them data-driven intelligence and opportunities to trade. With over a decade at Liv-ex and experience across global wine markets, as well as regularly sharing his experience on the international stage, speaking at conferences such as Vinexpo and the National Association of Wine Retailers, he combines deep knowledge of the fine wine market with strong industry perspective. https://www.liv-ex.com Unfortunately, Dustin Wilson was not able to make this episode but appears on "The Art of Wine Pairing: Elevating Retirement Gastronomy with Fine Wines" from April 2025. Dustin Wilson is a Master Sommelier, entrepreneur, and co-founder of Verve Wine, a modern retail and hospitality brand with locations in New York, San Francisco, and Chicago. Known for his role in the SOMM film series, Wilson has also launched Après Cru, a firm supporting the growth of visionary restaurant concepts. https://ny.vervewine.com Key Highlights 1. Disciplined Bidding at Auctions Nick Pegna reveals why preparation and strategy, including setting a maximum bid and understanding total costs, safeguard buyers against emotional overspending: "The most careful and frequent buyers at auction have a strategy. They've planned what they're looking to bid on...across multiple auctions." 2. Secondary Market Liquidity Drives Investment Value Callum Woodcock emphasizes the importance of focusing on wines with proven resale liquidity, not just brand prestige or critics' scores. Data-driven models and decades of market transaction history are now key to "blue chip" wine selection. 3. Storytelling Fuels Scarcity and Demand Amanda McCrossin illustrates how narrative and personal connection make certain bottles iconic and drive up their market value, citing Napa's Screaming Eagle as a prime example. "Scarcity is really only informed by storytelling...what has made Napa Valley so successful is the storytelling element." 4. Transparency and Technology Are Raising the Bar Robbie Stevens shares Liv-ex's role in fostering trust: from vetting merchants, digitizing provenance, to benchmarking prices. The expansion of data access and seller management tools allows collectors to track market movements and optimize timing for liquidation. Call-to-Action Take a look at one item in your own collection, wine, art, or even another collectible, and think about it like an investor. What makes it valuable? How would you verify its authenticity, track its performance, and decide the right time to sell? Just doing that exercise will give you a new lens for appreciating your investments, and maybe even inspire your next move. Find the Inspired Money channel on YouTube or listen to Inspired Money in your favorite podcast player. Andy Wang, Host/Producer of Inspired Money

Text the ShowSardinia has cool indigenous grapes and an ancient wine culture to lean on. This episode lays the foundation of knowledge for the island so that we can explore single appellations next. Invest 10 minutes in the diversity of Sardinia.ExploreArgiolas

Episode Description (Apple & Spotify)Volcanic wines are among the most distinctive on earth, and no one unpacks their character quite like John Szabo, MS. Author of Volcanic Wines: Salt, Grit and Power, critic at WineAlign, and long-time explorer of lava-born terroirs, John covers what makes a wine “volcanic,” why these bottles often taste more savory and saline than fruity, how regions like Santorini, Etna, Washington, Oregon, Lake County, Moon Mountain, and Tokaj fit into the picture, and where to hunt for compelling bottles now. We also discuss Santorini's drought/over-tourism pressure, a new Volcanic Origin certification, and the rise of dry Furmint from Hungary.

In this episode of Five Questions, Billy sits down with John Szabo, Master Sommelier, author, and volcanic wine expert, to discuss his journey from restaurant kitchens to becoming one of Canada's most respected wine writers and educators.John shares insights from his decades exploring global wine culture, from his work co-founding Volcanic Wines International to his advocacy for sustainability and regenerative farming. He highlights the rise of Canadian wines, the rediscovery of Hungary's historic regions, and the enduring fascination with volcanic terroirs. John also challenges the “clean wine” marketing trend and shares a powerful story from Italy's volcanic heartland.

In the latest blind tasting episode of GuildSomm: Into the Glass, sommelier Tori Testa discusses her tasting journey with host MS Chris Tanghe before blind tasting three red Italian wines. Tori is a beverage manager at Grill 23 & Bar in Boston. She graduated from the Culinary Institute of America, holds the WSET Level 3 Award in Wines, and is working toward her Advanced Sommelier certification through the Court of Master Sommeliers, Americas. Listen in as Tori shares her tasting challenges and tips, then guess along with her as she tastes blind! Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers! Read our Tasting Study Guide: https://www.guildsomm.com/learn/study/w/study-wiki/2683/tasting Explore more tasting resources: https://www.guildsomm.com/explore/w/tasting 

Episode outline:(3:11) Memoirs and journaling(5:55) Taylor Swift Confidence (7:44) Master Sommelier(9:11) Journal predictions(9:56) Creative breakthroughs(13:27) End of the day capture(14:03) Soup making goal