Podcasts about Pinot noir

Fancy a trip to the West Coast? For this week, we taste and review two different bottles of Bull Run American Whiskey with unique finishes and a surprise blind from our friend Shawn (Camas Whiskey Club). Since 2010, Bull Run has been sourcing and finishing some amazing whiskeys. While Bull Run is known to us for the whiskey they produce, they also dabble in rum, vodka, and other spirits. One of the bottles that we review is a 17 year old American Whiskey finished for two years in Pinot Noir casks and the other is a 15 year old American Whiskey finished in Sherry casks. Both of these barrels were selected by private pick groups. Which one was better? Well, you'll have to listen to find out. Spoiler alert, we definitely enjoyed both of the Bull Run bottles, but the blind really surprised the hell out of us. --------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPVisit https://woodworkcollective.shop and enter code MASHUP for a 15% discount on your orderMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

I forgot her exuberance, energy, and love of wine and music. I'm so glad I had the chance to remember. The wine world needs more Stephanie Morton-Smalls; she helps us keep our eye on the ball.  If you've ever wondered why some wines taste better when paired with heartfelt stories or Adele ballads, “Wine Talks” with Stephanie Morton Small and Paul Kalemkiarian has your answer (and maybe your calling as an emotional sommelier). Stephanie, a four-time founder and true wine globe-trotter, dives headfirst into the intoxicating marriage of wine, song, and feeling. She shares how her new venture, Wine Whisper and Song, combines storytelling, original music, and wine in a way that makes your palate and your soul say “cheers.” Spoiler: This isn't your typical stuffy Napa tasting—think less “essence of leather-bound books” and more “let the wine remind you of your first crush or last breakup.” Paul and Stephanie uncork witty wisdom about letting wine seduce you emotionally before you bone up on tannin types or the history of Madame Clicquot. It turns out that the most memorable wines are the ones that make you feel—and maybe cry (then laugh) at the table.

Elle is joined by Stephanie Morton-Small, creator of Wine Whisper and Song to talk about how she got into wine, and what led her to create unique programs which blend storytelling, music and wine! They crack into a glass of Pinot Noir by the one, the only Dolly Parton! Learn more about your ad choices. Visit megaphone.fm/adchoices

A quick side note about the state of Pinot Noir and the reality of visiting Bourgogne Hosted on Acast. See acast.com/privacy for more information.

Send us a textSupport the showThe hashtag for the podcast is #nourishyourflourish. You can also find our firm, The Eudaimonia Center on the following social media outlets:Facebook: The Eudaimonia CenterInstagram: theeudaimoniacenterThreads: The Eudaimonia CenterFor more integrative reproductive medicine and women's health information and other valuable resources, make sure to visit our website.Have a question, comment, guest suggestion, or want to share your story? Email us at info@laurenawhite.com

New Zealand has taken home the Gold at the Oscars for wines. Craggy Range's Martinborough Pinot Noir took home Best in Show at this year's Decanter World Wine Awards. This makes it in the 0.3% of all wines in the world. Chief Winemaker at Craggy Range Ben Tombs told Mike Hosking they knew there was something pretty special coming out of the 2024 vintage. He says it shows the kind of provenance unique to Martinborough, and winning the award is an incredibly achievement. LISTEN ABOVE See omnystudio.com/listener for privacy information.

V Lichtenštejnsku roste réva kousek od dva tisíce metrů vysokých horských štítů a taky na dohled od knížecího hradu. Vinařství Hofkellerei nepůsobí nijak okázale – žádné brány ani zlaté erby, jen několik hektarů vinice pod horami a sklep pár kroků vedle. Ale víno, které tu vzniká, má prý chuť, na kterou se nezapomíná. Říká se, že je to jako pít Alpy stočené v lahvích.Všechny díly podcastu Zápisník zahraničních zpravodajů můžete pohodlně poslouchat v mobilní aplikaci mujRozhlas pro Android a iOS nebo na webu mujRozhlas.cz.

On this episode of Beats Vines & Life, host MJ Towler sits down with Alex Kanzler and Zach Stickler, the dynamic duo behind Kanzler Vineyards in the Sebastopol Hills of Sonoma County. Their story is one of serendipity, hard work, and a deep connection to both land and family—think accidental farmers turned boutique winemakers, whose grapes have made their way into cult Pinot Noirs and acclaimed bottles from top California producers.We journey from the wild days of pulling up old apple orchards and setting them ablaze to crafting expressive, balanced Pinots and Chardonnays with a nod to tradition and a spark of innovation. Along the way, Alex and Zach open up about family roots, their paths from restaurants, real estate, and snowboarding—yes, you read that right—to building a close-knit, collaborative team at Kanzler. They share insights on winegrowing as a skill trade, the changing scene in Sonoma, the tightrope of navigating vintage variation, and the passion that goes into every bottle.This episode is a celebration of community, legacy, hard-earned expertise, and the pure joy of sharing a bottle—whether it's from your own vineyard, your neighbor's, or popped open at a lively family garden party. So pour yourself a glass, get ready to hear what goes into great Sonoma wine, and join us for a heartfelt, in-depth conversation with the minds behind Kanzler Vineyards. Cheers!For more information about Kanzler Vineyards click the link!!Follow Kanzler Vineyards on IG!Follow Alex on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, The Best Shake Ever. Fuel Your Body, Elevate Your Life with Shakeology! Looking for a delicious, nutrient-packed shake that supports your health and wellness goals? Shakeology is your all-in-one superfood solution! Packed with premium proteins, fiber, probiotics, antioxidants, and essential vitamins.For more information, go to The Best Shake Ever____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlife Hosted on Acast. See acast.com/privacy for more information.

Hey there, wine lovers!  Ever stared at a glass of wine and wondered what to say about it? Join in as we dive into the basics of wine tasting, where flavor exploration becomes a fun, stress-free experience. Whether you're nosing a Pinot Noir or pondering the playfulness of a wine at a picnic, we've got the tips to guide you, complete with a handy cheat—oops! I mean, help sheet to make sense of it all. Discover how three simple flavors can unfold into a plethora of tasting notes that even make a waiter raise an eyebrow. This episode is about embracing the joy of wine—a journey from the nose to the glass with a splash of humor and a lot of discovery. Grab your glass, bring out the binder, and start your flavorful adventure with us. Cheers to learning, laughter, and, of course, wine!

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! Curso de vinos en LA CARA B dedicado a uno de los vinos mas icónicos de la región de Champagne: Bollinger RD ¿Cómo transformó Lily Bollinger el mapa del Champagne al presentar un vino “viejo pero recién degollado” y qué aporta realmente ese degüelle reciente a tu copa? ¿De qué manera el alto porcentaje de Pinot Noir fermentado en barrica usada convierte a Bollinger R.D. en uno de los espumosos más potentes y longevos de la región? ¿Es mejor descorchar un R.D. justo después de salir al mercado o dejarlo reposar unos años más, y cómo cambia su perfil aromático en cada caso? Que siempre seas igual de joven Camaleón! Escucha este episodio completo y accede a todo el contenido exclusivo de VINO PARA CAMALEONES. Descubre antes que nadie los nuevos episodios, y participa en la comunidad exclusiva de oyentes en https://go.ivoox.com/sq/766575

Send us a textThe wine world is shifting beneath our feet. While premium bottles holding steady, everything else has plummeted a shocking 12% in sales over the past year. But as Domain Dave reveals, this market correction creates a golden opportunity for savvy wine lovers.Trader Joe's Platinum Reserve Dundee Hills Willamette Valley Oregon Pinot Noir 2023 exemplifies the extraordinary values emerging from this challenging market. At just $14.99, this wine delivers the distinctive character of one of Oregon's most respected wine regions at a fraction of typical prices. The Dundee Hills appellation, birthplace of Oregon winemaking and known for its volcanic soils, typically commands $25-75 for quality Pinot Noir. This bottling offers that same terroir-driven experience at an unprecedented value.What makes this wine special? The cooler climate of Willamette Valley (30 miles southwest of Portland, 40 miles from the ocean) creates a leaner, more elegant expression than typical California Pinots. Professional winemakers with decades of experience craft this wine in a Burgundian style—long, subtle, and very dry with that distinctive volcanic soil minerality. While not an estate bottling, it leverages high-quality fruit that would normally command much higher prices. The wine offers sophistication that belies its modest price tag, making it an ideal introduction to Oregon Pinot Noir or a daily drinker for experienced enthusiasts. Ready to explore the silver lining in the wine industry's struggles? This bottle delivers exceptional quality that drinks like wines twice its price—grab it while supplies last and discover why Dundee Hills has earned its stellar reputation.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Join Wine Educator David Reuss, Adv. Somm as he interviews Chapel Down's winemaker, Josh Donaghay-Spire on all things sparkling.

Siamo a Verzenay.Qui il Pinot Noir domina.È un villaggio austero, scavato nella craie, che unisce silenzio e potenza.Ecco il secondo episodio di Viaggio nei Grand Cru di Champagne, il format narrativo ideato da Manlio Giustiniani e Luca Santoro per Champagne Talk, il podcast ufficiale di Champagne Society.Verzenay è un Grand cru di notevole storicità.Ha fornito vini di struttura alle più grandi Maison e oggi vive una nuova stagione, più identitaria, più pura.Il gesso domina. Il bosco protegge. Ecco le famose dorsali...In questo episodio esploriamo:la posizione e il profilo del crula storia, le originii produttori che oggi gli stanno dando voce

The Master Sommelier is a commitment to hospitality. So it makes you wonder what a young girl, who admittedly called herself lazy, would take on such a commitment. As life would have it, the challenges became clear to Stefanie Hehn, and each ladder rung became the next challenge. And I get it. I love hospitality. Here is her story on getting to the utmost revered  degree in the subject.   Stefanie Hehn—master sommelier extraordinaire from Hamburg's fabulous Fontenay Hotel—brings a whole philosophy to wine service that goes well beyond being just an order-taker. She tells her team their mission is to turn each guest into the superhero of their own wine story. That means memorable moments, not just pouring what's popular. From their conversation, we learn that German wine trends can be as surprising as a plot twist in a telenovela. Riesling's always beloved, but lately German Pinot Noir (Spätburgunder, for the wine geeks) is stealing the spotlight, with guest explorations into lesser-known varietals like Silvaner for adventurous diners. Stefanie is a champion of mixing the classics with hidden gems—she curates the hotel's wine list with both her guests' favorites and her personal discoveries from around the world. And just so you know, being a master sommelier isn't all swirling glasses and elegant pours—it takes a mountain of study, relentless passion, and sometimes the bravery to leave a steady job to pursue that next-level sommelier qualification. On the floor, Stefanie loves when guests give her some direction (“here's my budget, here's what we like!”), but she's also ready to whisk you away with a surprise pairing if you're up for the adventure. Whether people want to talk organic, biodynamic, orange wine, or good old Bordeaux, the most important ingredient is always to create a special, personal moment—that's what makes people come back (and maybe brag to their friends later). So, fancy a glass of Champagne, Pinot Noir, or perhaps a pink Pinot Grigio with a story? Stefanie's here to make sure you leave with a smile—and maybe a new favorite wine you've never heard of before. If you've got more specific questions about Stefanie's approach, the trends she's seeing, or German wine culture, just ask! #winepodcast #sommeliers #WineTalks #StefanieHehn #PaulKalemkiarian #Germanwine, #hospitality #MichelinStar #FontenayHotel #Riesling #PinotNoir #winepairing #winelover #wineeducation #wineindustry #finewine #winelist #organicwine #champagne #wineexperience #mastersommelier    

This episode features a conversation with Scott Neal, the winemaker and owner at Coeur de Terre Vineyard in the Willamette Valley of Oregon. Along with his wife Lisa, they crafted a humble 57 cases in their inaugural 2002 vintage but have grown to making over 6000 cases a year of Pinot Noir, Chardonnay, Pinot Gris, Riesling, Syrah, and Sparkling wines from grapes grown on their estate vineyard in the McMinnville AVA. We talk a lot about geology in this episode because his wine style is focused on reflecting the time and place from which the grapes were grown by employing a gentle hand and allowing the grapes to express in their voice. In the vineyard, organic growing practices have been followed from the beginning in 1998 with a concentration on regenerative farming. The fun connection we discovered was that we both have roots in Minnesota - Scott grew up on a southern Minnesota farm from which he learned a strong work ethic as well as gained respect for the land and for the whims of Mother Nature. Scott, Lisa and their daughters, Abigail and Tallulah, live on the estate vineyard along with their dog Cici. You can visit www.cdtvineyard.com to learn about and order their wines, and you can follow @cdtvineyard on Instagram. Thank you to the Willamette Valley Wineries Association for connecting us when Pinot in the City came to Atlanta!Recorded June 9, 2025

On today's show, when you think of Japanese cuisine, what beverage comes to mind? Maybe sake or a Japanese beer? What about an elegant Pinot Noir? Our guest today is out to prove that Pinot is the perfect complement to umami-rich Japanese dishes.Xander Soren has spent his career blending technical expertise with a passion for music and creative expression. He helped launch iTunes, the first iPods, and he co-created GarageBand, which opened the world of music production to creators everywhere, inspiring indie music makers around the world. Today Xander's focus is wine. His latest venture is Xander Soren Wines, a boutique wine label with wines that truly sing. Xander certainly brought the Apple design sensibility to his wines in the packaging and in the elegance of the Pinot Noir made with one of our favorite winemakers, Shalini Sekhar. We've never met a vintner or winemaker who counts top Japanese sushi masters as friends. Nor have I ever heard a reaction to a wine where a friend who I recently shared a bottle of Xander's Olivet Lane Pinot Noir from the Russian River Valley say it slides into sushi and takes the place of soy sauce. We'll explore Xander's decidedly different approach to wine, which includes his personally curated playlist to help you get in the groove to enjoy wine.

ACCEDE A LAS NOTAS COMPLETAS DEL PROGRAMA: https://www.vinoparacamaleones.com/blog/vino-rosado Camaleón, ¿Sabías que existen 5 denominaciones de origen que se dedican únicamente a la producción de vino rosado? ¡Descúbrelas conmigo en el episodio de hoy dedicado a mis vinos favoritos! Rosé d’Anjou – rosa muy claro, casi coral; la mayoría de botellas luce un tono salmón pálido y luminoso que recuerda a pétalo de rosa. Cabernet d’Anjou – sube un grado: “candy-pink” que oscila del salmón vivo al frambuesa suave; más saturado que su hermano gracias a la piel del Cabernet. Rosé des Riceys – rosa rubí o “rose rubis”; un matiz entre rosado oscuro y tinto ligero, fruto de la corta maceración de Pinot Noir. Tavel – fresa intensa / fucsia, el rosado más oscuro de Francia; algunos productores alcanzan casi el rojo claro. Cerasuolo d’Abruzzo – cherry-red brillante con reflejos violáceos: parece una guinda líquida y es el más profundo de la lista. VIno para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS.

Send us a textThe fascinating world of wine often hides gems in plain sight. Meet the Bacchus Ginger's Cuvée Pinot Noir 2023, a $12.99 bottle that breaks the assumption that quality must come with a hefty price tag.What makes this wine remarkable isn't just its approachable price point, but the pedigree behind it. David Gordon, who created this Monterey Pinot Noir, has served as the sommelier at Robert De Niro's Tribeca Grill since 1990. As one of America's pioneering wine experts, Gordon's connections run deep throughout the industry. He's one of only three Americans to become an honorary citizen of Château Neuf-du-Pape, and when he decided to create affordable wines, top producers like Camus and Minor Family eagerly offered grapes and technical guidance.Named after Gordon's daughter Ginger (a sure sign of quality, as winemakers never cut corners on bottles bearing family names), this cuvée balances freshness with complexity. The wine undergoes a thoughtful fermentation process: 50% in stainless steel for bright fruit preservation and 50% in neutral oak barrels for subtle oxygenation and texture development. After 10 months in neutral barrels, the result delivers vibrant cherry notes complemented by herbs, strawberry, licorice, and hints of orange zest and mocha.What we're tasting is the advantage of insider knowledge—Gordon's ability to source exceptional grapes through his network, identifying opportunities where high-quality vineyards might have fruit available due to contract changes. For wine lovers, this translates to experiencing grapes that might otherwise end up in bottles twice the price.Whether you're new to Pinot Noir or a seasoned enthusiast looking for your next everyday sipper, Bacchus Ginger's Cuvée demonstrates that sometimes the best values come from those who know the wine world well enough to work outside conventions. If you spot this bottle, don't hesitate to experience what happens when decades of fine wine expertise meets value pricing. Your palate (and wallet) will thank you.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

When you hear a New Zealand accent, what do you try and do? I try to figure is it Aussi or English? Maybe South African. Regardless of where you land with this interpretation, you always settle into a nice comfort zone with New Zealanders. There is a certain warmth and instant camaraderie.  Tiraki wines are new to the United States and it was an honor to sit with Josh and hear his plans. On today's episode of Wine Talks, I sat down with Josh Hammond of Teraki Wines, who's redefining what it means to build a family wine brand with global reach. We dove into the challenges of launching in the US market, how sustainable and organic farming are at the heart of New Zealand wine, and why authentic storytelling and quality are key to standing out in a crowded industry. If you're passionate about entrepreneurship and the future of wine, this is a conversation you don't want to miss. ✅ Ever wondered how a Kiwi winemaker broke into 32 countries—including China and the U.S.—in just 5 years? ✅ Paul Kalemkiarian sits down with Josh Hammond of Taraki Wines on the latest "Wine Talks" for an insider's look at the hustle behind global wine sales, sustainability, and family legacy. ✅ From farming sheep in New Zealand to launching a premium wine brand during lockdown, discover what it takes to stand out in the world's toughest markets. ✅ Find out why making truly great wine is only half the battle—and why the human connection is what really matters. Listen now for the full story!

Can hybrid grapes revolutionize the wine world? Adam Huss — Host of the Beyond Organic podcast and Co-owner of Centralas Cellars breaks down what a hybrid truly is, explaining how traditional breeding — and nature itself — has long crossed grape species. With over 70 grape species worldwide, today's modern hybrids are the result of generations of crossing, backcrossing, and innovation. We explore the impact of WWII on agriculture, France's ban on hybrids in appellation wines, and why developing new hybrids is critical for disease resistance, flavor discovery, and more sustainable farming. Plus, Adam shares insights into trialing the “married vine” system — a potential game-changer for soil health, pest management, and flavor expression. Resources:         135: Cold Hardiness of Grapevines 217: Combating Climate Chaos with Adaptive Winegrape Varieties 227: Andy Walkers' Pierces Disease-Resistant Grapes are a Success at Ojai Vineyard Adam Huss – LinkedIn Centralas Organic Wine Podcast South Central Los Angeles Couple Opens New Winery Dedicated to Organic Values, Transparency, Inclusion Wine's F- Word Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:03] Beth Vukmanic: Welcome to Sustainable Wine Growing with Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, Executive Director [00:00:13] In today's podcast, Craig Macmillan, critical resource manager at Niner Wine Estates with longtime SIP Certified Vineyard in the first ever. SIP Certified Winery speaks with Adam Huss, host of the Beyond Organic Podcast and co-owner of Centralis Cellars. [00:00:32] Adam breaks down what a hybrid truly is, explaining how traditional breeding and nature itself has long crossed grape species with over 70 grape species worldwide. Today's modern hybrids are the result of generations of crossing, backcrossing, and innovation. [00:00:50] We explore the impact of World War II on agriculture, France's ban on hybrids and Appalachian wines, and why developing new hybrids is critical for disease resistance, flavor discovery, and more sustainable farming. [00:01:03] Plus, Adam shares insights into trialing the married vine system, a potential game changer for soil health, pest management, and flavor expression. [00:01:12] When Lizbeth didn't get into nursing school on her first try, she could have given up. Instead, she partnered with her mentor Alex, to make a new plan, attend classes part-time, build up her resume and get hands-on hospital work experience. Now Lizbeth has been accepted into Cuesta College's nursing program and her dream of becoming a nurse is back on track. [00:01:36] Lizbeth is a Vineyard Team, Juan Nevarez Memorial Scholar. You can help more students like her who are the children of Vineyard and winery workers reach their dreams of earning a degree by donating to the Juan Nevarez Memorial Scholarship. Just go to vineyardteam.org/donate. [00:01:53] Now let's listen in. [00:01:58] Craig Macmillan: Our guest today is Adam Huss. He is the host of the Beyond Organic Podcast and also co-owner of Centralis Winery in Los Angeles, California. And today we're gonna talk about hybrid grape varieties. Welcome to the podcast, Adam. [00:02:11] Adam Huss: Thanks, Craig. I really appreciate it. Thanks for having me. [00:02:17] Craig Macmillan: So let's just start with the basics. What are hybrid grape varieties? [00:02:22] Adam Huss: I should also say I'm a fan of your podcast as well, so it's really fun to be here. [00:02:26] Craig Macmillan: Thank you. Thank you. [00:02:28] Adam Huss: Been listening for a while. So hybrids, I mean, it's really simple. It's funny, I see stuff on Instagram sometimes where people just are so misinformed and they think that, you know, hybrid means like GMO or something like that. [00:02:41] A hybrid simply is just, you take pollen from grape X, you put it on flowers from grape y, and if those two grapes are from different species, you have a hybrid. If they're from the same species, you just have a cross, and this is something that has been part of traditional breeding since forever. It's also what happens naturally in the wild. [00:03:00] Or I hate, I actually just use two words I try not to use at all, which is like natural and wild, but in forests and streams forests and backyards without human intervention, these pollen get exchanged by wind and everything else and have led to, you know, some of the more. Old popular varieties of grapes that are, considered hybrids that we know of now, like Norton and Isabella and Kaaba. [00:03:23] Nobody actually crossed them. They just happened. So yeah, that's, that's a hybrid. It's very simple. [00:03:29] Craig Macmillan: That's what they are, what aren't they and what are some of the myths surrounding them? [00:03:33] Adam Huss: yeah, great question. You can't generalize about hybrids. Generally speaking. So that's really important thing for people to wrap their heads around, which is because. You know, we'll get into this, but so much, so many hybrids are, and just hybrids in general, are wrapped up in prejudice because we live in this sort of viniferous centric wine world. [00:03:56] You know, , those of us who are in wine, but there, you just can't generalize. The qualities of hybrids are just like humans. Like it depends on what your parents are. You know, you, you get different things every time you mix 'em up and you're not like your brother or sister. If you have a sibling, you know you're gonna be different from them even though you have the same parents. [00:04:13] So that's the same thing happens with grapes. There's genetic diversity and mutation happens and. For hybrids, , the possibilities, the potentials are literally infinite. It's pretty incredible to know that possibility exists. There are over 70 species of grapes on earth besides vitus vara, and if you cross any of those two varieties, yeah, you'll get a genetic cross that's 50 50 of, of two different species. [00:04:40] But that. Within that you could do that cross again and get a different variety of grape, even with the same cross. So it's just amazing. [00:04:51] The modern hybrids that are now out there are. Often multi-species crosses and have been crossed. Generationally again and again and back crossed and recrossed. And so, you know, I was just looking at a hybrid grape that had five species of grapes in its family tree. I mean, there are family trees that would make the royals blush, honestly, in some of these hybrids. [00:05:11] So it's not, it's not something that is just, can be just said. You can say one thing about it or that. And, and the idea of hybridizing doesn't imply anything at all, really, like it is just this process that happens that we've been doing for a long time. This might be a good thing to dispel some of the prejudices. [00:05:34] You know, something like the word foxy often gets thrown around when we start talking about hybrids. I did a whole podcast about this what's really interesting, I just brought this word up to a, a young couple here in LA who are growing grapes and they, they had no idea what I was talking about. [00:05:49] So that's kind of encouraging. Like in, in the younger generations, these prejudices and some of these words that we inherited from the last century , are dying out truly. Which is great, but it still persists and you still hear it a lot and. If anybody goes online and researches some of these grapes, so much of the information available online is actually still misinformation and prejudiced because it comes from this vinifirous centric culture. [00:06:15] And so it's really important for people to understand that like foxy is not what it sounds like. It sounds like it would be this animalistic, musky, maybe scent gland tinged aroma, flavor thing, but. If you taste the grapes that are known as foxy and you go, you know, start researching this by tasting, you'll find that it's actually kind of delicious. [00:06:37] It's usually fruity and you know, candy like strawberry raspberry flavors. And for those of us in the US. It's often something we associate with Grapiness because of Welchs. And the flavors of Welchs, which come from the Concord grape, which is a Foxy grape, are these grapey flavors that we grew up with. [00:06:57] This sense of like grape candy and stuff like that. And that's a lot of times what you find in these, but again, it depends a lot on. The level of the compounds that are in that specific hybrid. Again, you can't, you can't generalize. And just like with anything, if you mix different compounds together, you'll get these nuances and you might have some of that flavor or aroma, but it'll be blended with other things. [00:07:17] And so it takes on new characteristics. So it's way more complex than just thinking like a. All grapes that are hybridized are foxy. That's absolutely not true. Or that foxy is this monolithic thing or that foxy is bad. None of those are true. And then really the other thing to realize is in. Grapes in the native North American varieties of species of grapes. [00:07:41] There's really only one that has been used traditionally in grape breeding and hybridization that has these flavors. And that's Vitus labrusca. It just happened to be used quite a bit because it's endemic to the East coast where a lot of the Europeans who started all this breeding were living and, and it was, you know, very readily apparent in the forest of the East coast. [00:07:59] So that. Got used a lot and it's also got a lot of great qualities of fungal resistance and stuff like that. Muscadine is the other grape that has it, but it's got a different genetic structure so it doesn't get crossed a lot or hybridized a lot. [00:08:11] Craig Macmillan: So like, what are the advantages of hybrids where you take vinifira and you cross it with a Native American indigenous grape? What are the benefits? [00:08:21] Adam Huss: Yeah. Another great question. Just , the historical perspective on this is really important. I think. So, you know, Europeans came here a couple hundred years ago, and eventually they brought some of their favorite plants over, one of which were their grapes. And what they noticed right away is that their grapes, I. [00:08:38] Suffered and died without exception, just across the board. Anything they brought over grape wise just kept dying, kept dying. You know, many people tried for a century at least, you know, including people like Thomas Jefferson, people with enormous amounts of resources, and they just failed. They failed to grow these grapes. [00:08:56] Meanwhile, you know, these things like. Norton, this, these hybridized grapes started developing and people noticed like, oh, this grape, it's crossing with some of , the local varieties and it's doing really well. So they began to realize, like they didn't know then that part of, one of the benefits that you get is phylloxera resistance, for example. [00:09:16] But that was a big one and came to save, you know, Europe's wine industry at the end of the 19th century. But also you have these grapes that . Evolved with the fungal pathogens of this, of these climates of North America and other places around the planet. So they've developed resistance and tolerance for all these things. [00:09:38] And so when you cross them with vinifira, you get some of the desirable characteristics that you might like from Vera, and hopefully you'll get some of that, you know, hardiness and fungal resistance and some of the other, just. General benefits of having hybridized interesting new flavors and characteristics [00:09:56] Craig Macmillan: have you seen some examples of this in your, in your travels? [00:10:01] Adam Huss: the fungal resistance and things like [00:10:03] Craig Macmillan: resistance or Pierces disease resistance or anything like that. [00:10:07] Adam Huss: Oh yeah. I mean, I. Whew, so many. I mean, the fact that people can grow grapes organically in Vermont for example, relies almost entirely on hybrids. You know, first of all, they have extremely cold winters there. They have extremely wet, hot, humid summers there. And if you try to grow vinifera there the only way to do it is with chemicals and, and a lot of heartache and, and high risk agriculture. [00:10:35] But here we have somebody like Matt Niess, who's working entirely with hybrids, with his winery, north American Press, and basically he's not using any sprays in any of his vineyards in here in California because these. These grapes have genetics that developed for resistance to the fungal pathogens of the East Coast. [00:10:55] And so you bring them to this nice dry, you know, Mediterranean climate, they're just like, they're crazy. They're like you know, they're, you can basically spray free now. I mean, some people have a problem with zero sprays because they don't want things to develop, but he has a 70-year-old baco noir vineyard, for example, that's in like a wet region in Sonoma that. [00:11:18] He has never sprayed and it's pumping out grapes and looking beautiful every year. And the really interesting thing about it's, there are some inter plantations of vinfiera in that like somebody. Planted something. Maybe it was Pinot Noir in with the Baco. It's like one every, you know, like there's only a few, a handful of these scattered throughout the acre of the Baco noir, and you can tell which ones those are every year because they're just decimated by mildew by the end of the year, whereas the Baco is just spotless and beautiful. [00:11:46] So that's a really like obvious, [00:11:49] Craig Macmillan: What are the wines like? The bako noir? I've never had a bako noir. [00:11:53] Adam Huss: Oh, his wines. Well, so Baco is nice. It's, I mean, it's higher acid. It's almost like a high acid. Gosh, I don't know what, it's hard. I, I, I hate to go down the rabbit hole of like trying to compare it to a vinifira, but it is unique. But it's a deep red almost interior, like with deep purple, higher acid flavors, but pretty balanced, really luscious. Dark fruited flavors maybe a little. Like Syrah, like meatiness, there may be a touch. You might find that it depends on the year. He's had a couple different vintages, so it's been really interesting to see. I'm, I'm kinda like loving following that year by year, seeing the vintage variation and what. [00:12:35] Different things come out because nobody's really doing this. Nobody's, nobody's experimenting with these. So we don't really know how they'll do in, in California other than what he's doing. And just a couple other growers. But he also this year introduced awba for the first time back into California. [00:12:50] The last catawba Vines were ripped out of California in like the sixties, and he, planted some and finally was able to harvest a crop this year and released what was once. California, I mean, the America's most popular wine from the Ohio River Valley is sparkling catawba, and it's like pink and just delicious, beautiful, beautiful stuff. [00:13:10] If I can step back, I think a lot of the discussion of hybrids, again, comes from this perspective of vinifira culture and how do we. Help vinifera become better. How do we use these hybrids as a tool to help, you know, this sort of vinifira centric culture? But I, I would, I'd like to reframe it. [00:13:31] I think a better way to look at this is hybridization is kind of just what we always do with agriculture. It's how you evolve and adapt your agriculture. Ecologically in the absence of modern chemistry that we have. So like before World War ii, and part of, and this is part of the history, France's history too, is like, you know, we had RA decimating their, their vineyards as well as. , we didn't just bring phylloxera back from North America, we brought BlackRock, Downey mildew, powdery mildew. So , their vines were just like dying. Like they were just dying. And so there was this urgent need and a lot of the hybridization, a lot of, some of our, you know, hybrids like Save El Blanc and things like that. [00:14:15] Came from French breeders who were just trying to save the French wine industry. Like they just wanted to have wine, let alone vinifira. You know, it was that. It was pretty bad at the end of that set, you know? And so they developed these new things and then we, you know, things like Isabella and catawba and things like that were coming over from North America, some of our hybrids that came from here, and pretty soon they had these really productive, really hardy vines with new, interesting flavors that. [00:14:41] People kinda liked 'cause they are like fruity and delicious and interesting and new and, and if you're a farmer and you have less inputs and you get a more productive, like higher yields on your vine, like, it's just kind of a no-brainer. And so people were just planting these things. They really were taking off. [00:14:59] And in 1934, the French were like, whoa, whoa, whoa. Like our, our, first of all, our. Ancient vinifera cultures are going to be completely diluted, but second of all, we're gonna devalue the market 'cause we're gonna have all this like, it's too abundant, you know? So they made, in 1934, they made hybrids illegal in the French Appalachians. [00:15:17] And so that legacy is something that still sticks with us. Of course then World War II happened and we. Didn't really pay much attention to wine at all 'cause we were just trying to survive. But once World War II was over and the the war machine transferred into the pesticide and industrial agricultural machine, the French realized they could keep Vera alive on root stocks of American hybrids or American native varieties by spraying them with these new novel chemistry chemicals. [00:15:49] And so then they started enforcing the ban on hybrids because they could, and they knew they could have the, this alternative. And so that's when you saw like they had their own sort of version of reefer madness where you, you saw a lot of misinformation and hyperbole and outright propaganda and lies about these, these grapes because they were trying to get them out of French vineyards. [00:16:10] It's important to realize that Ban the EU just lifted the ban on hybrids in Appalachian wine in 2021. So it's kind of not surprising that some of these prejudices and misinformation still persist today. We're not too far away from that. I. [00:16:26] Craig Macmillan: And, and why was the band lifted? Do you know? [00:16:30] Adam Huss: That's a great question. It's, it was lifted for ecological reasons because they're realizing these are really important to dealing with climate change. This is like, if you want a sustainable industry, you need to be able to adapt. When you're inside this, this world of vinifira, what I call the vinifira culture, which is, you know, very centered on Vera. [00:16:50] You don't realize how strange it is. You know, it's kind of like growing up with a, a weird family, you know? It's all you know, so you don't know how strange they are until you start seeing the rest of the world. But to think that, you know, 50 years ago we just decided that maybe like. 10 grapes were the pinnacle of viticultural achievement for all time, and we've basically invested all of our energies into, you know, propagating those around the planet and preserving them at all costs is kind of strange when you think about the whole history of agriculture. [00:17:20] And it's really only possible because of cheep fossil fuels and the novel chemistry that we. Have put into our systems. And so if you take those out, if you start thinking ecologically about how do you develop a wine system, I mean the question is like, does it make sense when farming in a world where the only constant is change and we just live in a dynamic world, does it make sense to try to do everything you can to prevent change? [00:17:45] Like is prevention of change like a good strategy? And so I think, you know, diversity and adaptation are. What have always worked, you know, historically through agriculture, and that's kind of the future. I mean, in a real sense, vinifera culture is the past and hybrids are the future. If we want to have a future, there's my enthusiastic, [00:18:09] Craig Macmillan: Well, I'd like you to expand a little bit more on that. 'cause we we have a group of hybrids that are well known or are commonly used. I've, I've been hearing about Marquette a lot more, um, As having a lot of potential WW. What does that future potentially look like and what are some things that would have to happen for that potential to be realized? [00:18:31] Adam Huss: So we have invested, you know, millions of dollars in time and energy and even policy into developing, , the chemicals that we now use to support our, viticulture. And to make it possible in places like Virginia, where, you know, they're developing a whole wine industry there around vinifira in a climate that is, you know, like I said, that was the climate that like Thomas Jefferson failed for and everyone else for hundreds of years failed to grow it there. [00:18:59] If we invested that same amount of time and energy and money into breeding programs and into. Research for the kinds of things that we're now discovering, like DNA markers so that we can have DNA marker assisted breeding. So you're, you're speeding up the breeding process by sometimes two, three years. [00:19:19] Which is, which is significant in a process that can take, you know, 10 to 20 years that any, any little bit helps. So that kinda stuff and just more of it, more private breeders, making it more valuable for private breeders. I always think it's really interesting that like billionaires would rather just do another sort of like cult. [00:19:39] Ego, Napa cab investment, you know, rather than like breed their own personal variety of grape that nobody else could have. I mean, I'm not recommending that, but like, to me that seems really interesting as an idea. You could just have your own proprietary grape variety if you wanted to, you know, but nobody's thinking that way. [00:19:58] But I would say breeding, putting our, our time and energy into breeding not new varieties is, . Really important and, and working with the ones that are already there, I mean. The only reason California's so such strangers to them is because it's so easy to grow here. You know, we're relatively speaking and I get that. [00:20:15] I mean, you know, people like what they like and, and change is hard and market conditions are what they are. But I think we're at a point where. Marking conditions are changed. Like I said, you know, this young couple I was just talking to don't, don't have never even heard the word foxy. And so I think there's a lot more openness to just what's in the glass. Now. [00:20:35] Craig Macmillan: So some. Of it's messaging. If we can have wines that people can taste and do it in a context that's new to them. So there may be an opportunity here with newer wine drinkers or younger wine drinkers potentially, is what it sounds like to me. [00:20:48] Adam Huss: Yeah, and I. I mean, some of this is also realizing all the different ways that hybrids are already being used and could be used. Like, you know, we know you mentioned Pierce's disease. Pierce's disease is this disease that's endemic to California and is heading north. I mean, it's really on the threshold of all of the major wine regions of, of California. [00:21:11] And the only ways . To stop it without hybrids, without resistant hybrids are, are pretty intense. You know, it's like eliminating habitat through, , basically creating a sterile medium of your vineyard and then spraying with insecticides, you know some, sometimes pretty intense insecticides. [00:21:29] The alternative though is there are now multiple varieties of grapes that are. Resistant to them that are tolerant to it so they, they can carry the bacteria, but it won't affect the health of the vine. Those were bred, some of them here, right here in California at uc Davis. And yet if you go to the University of California Agricultural Network Resources page that, you know, kind of handles all the IPM for California, sort of like the resource. [00:21:56] And if you read about Pierce's disease, it makes zero mention of using tolerant. Varieties as a management strategy. And it makes no mention that there are even are tolerant varieties to Pierce's disease as a management strategy. So just that kind of stuff is the shift that has to happen. 'cause it just shows how vinifera centric our entire industry is, like from the top down, even when there are these great strategies that you can use and start implementing to combat these things, ecologically versus chemically. [00:22:25] They're not there, you know, they're not being mentioned. So just little things like that would go a long way. Also, you know, I mean, one of my fun little facts is like. There are already hybrids being used significantly, like probably everybody on who's listening to this has, if you've bought a bottle of wine at a grocery store that was under 20 bucks, you've probably drunk hybrids because 10,000 acres of ruby red is grown in California to make mega purple and mega purples. Pretty much in every, like, you know, mass produced under $20 bottle of wine and it's got esra, Vitus, esra in it. So you've probably been drinking hybrids and not even known about it. [00:23:04] In terms of these Andy Walker hybrids, I do have a little that which were bred for Pierce's disease resistance. I also have kind of a fun story in that I, as you know, like we've, we've both talked to Adam Tolmach, who replanted a whole block that he lost to Pierce's disease with these hybrid varieties, and these are designed specifically to retain a lot of vinifira characteristics. They're like 97% back crossed to be. vinifira and 3% with Vitus, Arizona to have that Pierce's disease resistant specifically. So they don't have a lot of the other benefits that like a higher percentage of North American native varieties would have. Like they, they're still susceptible to powdery mildew and other mildew pretty, pretty intensely, [00:23:44] but just in terms of flavor for anybody who's out there. So I've, I've barrel tasted with Adam. Tasted each of those varieties individually out a barrel. And then we went to his tasting room and tried all of his wines and, and got to, and then he, instead of keeping, he has two red hybrid varieties, two white hybrid varieties, and he blends them and makes a, you know, a, a red blend and a white blend that he calls a state red and state white. [00:24:09] And we went to his tasting room and he makes beautiful wine. All of his wines are great, but no joke. Everybody in my party. Preferred the hybrids to like all of his pinots or raw chardonnay, I mean, I have no idea why. I mean, but, and that's just anecdotal, obviously nothing scientific, but the very least I can say the, the flavors are exciting and delicious. [00:24:29] Right. [00:24:30] Craig Macmillan: If you can get them in front of the consumer, [00:24:33] Adam Huss: Yeah. [00:24:33] Craig Macmillan: the key. That's really the key. [00:24:35] Adam Huss: Right, right, [00:24:36] Craig Macmillan: And for, your own wine making. Are you making wine from hybrids for yourself? [00:24:40] Adam Huss: Not yet just 'cause there are, there just aren't any in California very much, you know, I mean, it's like little patches here and little patches there. And the people that have them are using them for themself, you know, for their own growing. They've grown them specifically you know, Camus has planted some of these Andy Walker hybrids along their riparian corridors to prevent Pierce's disease. [00:24:58] Those varieties specifically are being used. I don't know if they're blending those in. With like their cab or whatever. I honestly think they could, but I don't know if they are. They're probably, I dunno what they're doing with them, but I do grow them here in Los Angeles and I'm, but they're, you know, it's like I'm trying out a bunch of different things, partly just to see how they do, because, you know, they haven't been grown here. [00:25:21] They were developed for colder, wetter climates and so, you know what, how will they grow here in Los Angeles? There's a lot of unanswered questions for some of these. [00:25:30] Craig Macmillan: You and I were chatting before the interview and you have a, a new project that you're very. Excited about tell us a little bit about that, because I thought that was pretty cool. [00:25:39] Adam Huss: Yeah. Thanks. So this past summer, my wife and I finalized the acquisition of this farm in upstate New York that I'm going to develop into a. Married Vine Vida Forestry Demonstration and Research Project. And, and married vines, essentially vines growing with living trees. [00:26:02] But the best way to think about it is if you know the three Sisters of Agriculture, the corn, beans and squash idea, where you plant these. This guild of, of a Polyculture guild, and they have these symbiotic stacking benefits and productivity. This is what a married vine polyculture is for perennial agriculture. And so I don't just see it as vine and tree, but also vine and tree, and then a ground cover and or small shrubs or things like that that are also perennials planted in a guild together to create these stacking benefits and productivity. [00:26:35] Multiple productivity layers as well as making it a grable system because the vines will be up in trees and and we're gonna call it the Beyond Organic Wine Forest Farm. [00:26:47] Craig Macmillan: So gimme some more detail on this. So like, what are the other plants that are in the forest and how are the vines, what's the spacing like? How, how many trees per vine or vine per tree? [00:27:01] How is the vine trellis? Um, I just, I'm really curious about this idea because this goes back to very, very ancient times. [00:27:09] Adam Huss: Yes. Yeah, yeah, [00:27:09] Craig Macmillan: Uh, that I've read about. I've never seen evidence of it, but I have been told that going back to like Roman times, they would plant grapevines, interplant with things like olives, [00:27:18] Adam Huss: yeah, yeah. Yeah. And [00:27:20] Craig Macmillan: use the olive as a trails. [00:27:22] I mean, is this the, is this the same kind of concept? [00:27:24] Adam Huss: You can see some of this still in Italy. So even pre roam the Etruscan times is what the oldest versions of this that are still visible in Campania, just north of Napoli, I think is the largest married vine system that is still in production. And I think it's about, it might be about 34 hectares of this variety where they have elm trees. That are really tall, full sized elm trees. [00:27:51] And then between them they sort of have wires or ropes between the trees and the vines grow up like up 15 meters. Like it's crazy. Like the guys that harvest this, they have like specially designed ladders that are built for their stance so that they can like lock into these 18 meter ladders and be up there like with a little pulley and a bucket, and they're lowering grapes down from way up in the end. [00:28:14] And you get. So many cool things about that, you know, the, the ripeness and the PHS of the grapes change, the higher you go up in that system. , the thinking is they might have even been used to like. Just inhibit invading armies because , it's like a wall of vines and trees that create like almost a perimeter thing. [00:28:33] That that's also how they're being used in Portugal, they are sort of like if you have a little parcel of land, you use trees and vines to create like a living fence keep your domestic animals inside. And animals that might eat them outside and protect, you know, from theft and things like that. [00:28:51] Keep all your crops in a little clo, like a little controlled area. There are old systems where. They're more like feto systems where they were using maple trees and just pollarding them at, at about head height. And every year, every year or two, they would come in and clip off all the new growth and feed it to the livestock. [00:29:10] And meanwhile, the vines were festooned between the, the maple trees is like, you know, just like a garland of, of grapevine. So there's a lot of different things. And what I wanna do is trial several of them. One of the most. Interesting ones that I just saw in whales uses living willows, where you literally just stick a willow slip in the ground, bend it over to the next one that's about a meter and a half away and attach it. [00:29:35] And so you have these arched willow branches that grow once you stick 'em in the ground. They start growing roots and they create like a head high trellis, like a elevated trellis system, and you plant vines in them. And, and it literally looks just like. Like a row of grapevines that you would find here, except the, the trellis is alive and there's no wires and, and you prune the tree when you prune the vine in the winter, you know? [00:29:58] And Willow, I, I don't know if you know, but the, the other interesting thing about that is like willow has been used historically that the salicylic acid is known. Obviously that's aspirin and stuff like that. That's where we get, you know, one of our oldest like pain relievers and things like that. [00:30:12] But. It's used in biodynamic preps as well as an antifungal. And so there's some thought that like this system could be really beneficial to the vines growing with those. Specifically for that, like for antifungal properties or just creating a, you know, showering the vines with this, this salicylic acid thing that will help them grow and have health throughout the season without, with, again, reduced need for sprays of anything. [00:30:37] Craig Macmillan: Yeah, and that was why I brought it up is because there's the idea of working with the natural ecology of what's in the germ plasm of native plants. I. Mixing with an import plant. [00:30:51] And then there's the other way of looking at it and saying, well, what, what about recreating the conditions under which this plant that has evolved in the first place? And I, I just think that there's really fascinating concept. It's really intriguing to me. [00:31:05] yeah. And there's so many different ways you could do it, and that's why it's interested in what you're planning on doing, because there's obviously a lot of ways you could do it. [00:31:11] Adam Huss: Yeah, I wanna experiment with several. Like you said, the, the soil benefits are incredible potentials. And then when you're also thinking about what do I do besides just vines and trees, and I mean, the other thing is like. How does it make the wine taste? Like if you plant a vine with an apple tree or a, a black locust tree, or a honey locust tree, or a, or a mulberry tree, like, does, is the vine happier with one of those trees? [00:31:35] You know what I mean? Does it, does it, you know, and if it is, does that make the wine taste better at the end of the day? All these are really fun questions for me. That's why I'm really excited to do it. But also like what are the benefits in terms of, you know, the health of the vine, the health of the tree? [00:31:50] Do they are, is there symbiotic elements? It seems like they would, I, I think a lot about what kind of mycorrhizal connections and associations the trees have, because we vines have our Arbuscular connections. And so if you plant them with a tree that has similar connections, they might actually have a symbiotic benefit. [00:32:07] They might increase that soil network even further. And then if you're planting shrubs like blueberries or flowers, you know, perennial flowers or Forbes and things like that, that could either be grazed or could be gathered or could be another crop even for you, or it could be a protective thing. [00:32:22] There are things like indigo that you might plant because. Deer don't like it. So you might want that growing around the base of your vine tree thing while it's young, because it will prevent the deer from grazing down your baby vines and trees, you know? And so there's just a, a myriad ways of thinking about these guilds that you can do. [00:32:39] Obviously these are, I. Yeah, they're, they're different. If I was doing it in California, if I was in California, I would be thinking more about olives and pomegranates and figs and things like that, you know, like there's a lot less water for growing trees here, so depending on where you are, unless you're on the coast. [00:32:55] Craig Macmillan: Are you planning on using hybrids in your project? [00:32:59] Adam Huss: Yeah. I don't know how I would do it any other way. Yeah, it's, definitely a climate that. If you try to grow ra, like you're just asking for trouble. And, and just, you know, because of my approach is so ecological, like I will attempt to be as minimal inputs as possible is the other way I look at it. [00:33:20] You know, try to just imitate what's happening around to, to see what that landscape wants to do and then how it. Maintains its health and resilience and maybe, and, and I mean, my, my ideal is to spray not at all. But you know, with not a dogma about that. If I see an issue or if I think like I'm building up these pathogen loads in the vineyard, maybe I'll spray once a year, even if they seem like they're doing okay. [00:33:47] You know, I'm not like dogmatic about nose spray, but I, it's a, it's a fun ideal to reach for. And I, you know, I think potentially with. Some of the symbiotic benefits of these systems that could be achievable with with the right hybrids. You know, I mean, again, I don't wanna generalize about hybrids because you have the Andy Walker hybrids on the one end, which you have to treat just like vinifira in terms of the spray program. [00:34:10] And then on the other hand, you have something like Petite Pearl or Norton, which is like in many cases is almost like a bulletproof. Grape, you know, and in California specifically, it would be like insanely. And then you have things right down the middle. Things like tranet that you know, is basically like, I could blind taste you on Tranet and you wouldn't be able to tell the difference between it and gewurztraminer . [00:34:31] But it's more cold, hearty, it has a little more disease resistance. Gives you a just a little bit, a little bit more of a benefit while still getting flavors that are familiar to you. If you like those flavors. [00:34:43] Craig Macmillan: Is there one thing that you would tell growers on this topic? One takeaway. [00:34:48] Adam Huss: Great question. I think give hybrids the same allowance that you give Vinifera. I. We all know there's a huge diversity of Vin Nira from Petite Ough to Riesling. And not everyone is right for every wine drinker and not all of them per perform the same in the vineyard. And, and you know, and we tolerate a lot of. [00:35:12] Frailty and a lot of feebleness in our veneer vines. We, we do a lot of care. We do a lot of like, you know, handholding for our veneer vines when necessary. If we extended the same courtesy to hybrids in terms of understanding and willingness to work with them. I think like that would just go a really long way too. [00:35:33] And I think we'd be surprised to find , they're a lot less handholding than, than Venire generally speaking. I. But also just try some. I think a lot of the prejudice comes from just not being exposed to them right now. You know, if you, if you think, if you're thinking negative thoughts about hybrids, get out there and drink some, you probably just haven't had enough yet. [00:35:51] And if you don't like the first one, you know, how many bad Cabernets have you had? I mean, if, if I had stopped drinking vinifira, I [00:35:59] Craig Macmillan: Yeah, that's, that's a really good point. If I judged every wine by the first wine that I tasted, that's probably not a very, [00:36:06] Adam Huss: right. [00:36:07] Craig Macmillan: good education there, [00:36:08] Adam Huss: Prevented me from exploring further, I would've missed out on some of the more profound taste experiences of my life if I'd let that, you know, guide my, you know, my thinking about it. So yeah, I think it's like anything with prejudice, once you get beyond it, it kind of, you see how silly it is, man. [00:36:25] It's, it's like so freeing and, and there's a whole world to explore out there. And like I said, I really think they're the future. Like if we wanna have a future, . We can only cling to the past for so long until it just becomes untenable. [00:36:38] Craig Macmillan: Right. Where can people find out more about you? [00:36:42] Adam Huss: So beyondorganicwine.com is the, the website for me. The email associate with that is connect@organicwinepodcast.com. [00:36:53] Craig Macmillan: Our guest today has been Adam Huss. He is the host of the Beyond Organic Podcast and is the co-owner of Centralas Wines in Los Angeles. [00:37:01] Thank you so much. This has been a really fascinating conversation and I'd love to connect with you at some point, talk more about. Out this, thanks for being on the podcast [00:37:08] Adam Huss: Thank you so much, Craig. Appreciate it. [00:37:13] Beth Vukmanic: Thank you for listening. Today's podcast was brought to you by VineQuest. A Viticultural consulting firm based in Paso Robles, California, offering expert services in sustainable farming, vineyard development, and pest management. With over 30 years of experience, they provide tailored solutions to enhance vineyard productivity and sustainability for wineries and agribusinesses across California. [00:37:38] Make sure you check out the show notes for links to Adam. His wine, brand, Centralis plus sustainable wine growing podcast episodes on this topic, 135 Cold hardiness of grapes 217. Combating climate chaos with adaptive wine, grape varieties, and 227. Andy Walker's Pierce's Disease resistant grapes are a success at Ojai Vineyard. [00:38:04] If you liked the show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. You can find all of the podcasts at vineyardteam.org/podcast and you can reach us at podcast@vineyardteam.org. [00:38:19] Until next time, this is Sustainable Wine Growing with Vineyard Team.   Nearly perfect transcription by Descript

Vinene i afsnittet er skænket af Vinbutikken.dk https://vinbutikken.dk/   Smagekasse med rabat på de tre vine fra afsnittet findes her (Benyt desuden koden ”PODCAST-BADEN” og få 10% ekstra rabat)  https://vinbutikken.dk/butikken/502-vin-for-begyndere-podcast-om-baden-5-juni-25/1039-smagekasse-3-fl-podcast-baden/     Rabatkoden ”PODCAST-BADEN” giver også 10% rabat på hele Vinbutikken.dk i juni måned 2025.    …………………   Hvad er Baden og hvad kendetegner vinene derfra? Området strækker over hele tre breddegrader (400 km) og rummer et utal af forskellige jordbundsforhold. Så kan man overhovedet snakke om, at noget er “typisk” Baden eller skal man nærmere anse området som Bourgogne, hvor variationerne er store fra Nord mod Syd?   Vi skal have den store indføring i området Baden og undersøge hvilke druesorter der er de dominerende i området samt hvilke druesorter bliver der satset på og hvordan vinene derfra smager.   Hvor kommer weissburgunder (pinot blanc) fra og hvilke druesorter er den i familie med? Og hvordan vil weissburgunder mon gøre sig som mousserende vin?   Hvordan kan chardonnay fra Baden smage og rammer vinen i udsendelsen “den nye stil” eller er den mere old school?   Og hvad med pinot noir fra Baden? Hvordan smager det?   Til slut skal vi høre en lytterhistorie fra en vintur i Tyskland, hvor udtrykket “That's a shit question!” bliver født.     Kort over Baden https://www.winetourism.com/files/2022/09/baden_wine_route_map.png       Vi smager på   1) AL, Laible, Weisser Burgunder Trocken CHARA ***, 2021 https://vinbutikken.dk/butikken/255-weingut-alexander-laible/807-2021-weisser-burgunder-trocken-chara-weingut-alexander-laible-baden/     2) Heinemann, Chardonnay, Scherzinger Batzenberg, 2022 https://vinbutikken.dk/butikken/261-weingut-heinemann/1016-2022-chardonnay-scherzinger-batzenberg-weingut-heinemann-baden/   3) Karl H. Johner, Pinot Noir, "Bischoffinger Steinbuck”, 2019 https://vinbutikken.dk/butikken/259-weingut-karl-h-johner/909-2019-pinot-noir-bischoffinger-steinbuck-weingut-karl-h-johner-baden/   ..................... Køb vores nye bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

Send us a textWe venture beyond American borders to explore the unique character of German rye whiskey with special guest Randy Ford, the Whiskey Doctor, in our new segment "Whiskey Without Borders."• German whiskey from the Eifel region, known as "German Siberia," features rye grown in volcanic soil • The distillery employs a unique three-stage maturation process using Bordeaux, Malaga, and Pinot Noir casks• Germany has approximately 20,000 distilleries, dwarfing Scotland's 150• The mash bill is 90% German rye and 10% barley malt, aged for 5+ years• Flavor profile bridges rye and scotch, featuring notes of white grape, maltiness, and subtle smokiness• Small batch production follows a "one barrel out, one barrel in" philosophy with just 56 barrels capacity• Available at select specialty retailers and online, typically priced in the mid-$70 rangeJoin us each month as we explore exceptional whiskeys from around the world with the Whiskey Doctor, sharing global distilling traditions and unique flavor profiles you won't find in Kentucky.Ever wondered what happens when traditional German craftsmanship meets rye whiskey? In this eye-opening journey into global spirits, we're joined by Randy Ford—aka the Whiskey Doctor—to launch our new segment "Whiskey Without Borders," exploring remarkable whiskeys from beyond American shores.Our first international adventure takes us to the Eifel region of Germany, often called "German Siberia," where volcanic soil creates exceptionally flavorful rye grain. The star of our tasting, Eiffel German Rye Whiskey, challenges everything we thought we knew about rye. Unlike its spicy American cousins, this 92-proof spirit undergoes a fascinating three-stage aging process—two years in ex-Bordeaux casks, two more in Spanish Malaga wine barrels, and a final year in German Pinot Noir casks. The result? A sophisticated whiskey that bridges worlds, offering scotch-like maltiness with subtle white grape notes and a remarkably smooth character.We dive deep into what makes this whiskey unique, from its small-batch production philosophy (one barrel out, one barrel in) to Germany's surprisingly vast distilling landscape of 20,000 distilleries. The Whiskey Doctor shares fascinating insights about European whiskey traditions while we evaluate every aspect from nose to finish. Even for those typically hesitant about rye whiskeys, this expression offers something refreshingly different—a gentler, more nuanced approach that proves how dramatically terroir a If You Have Gohsts Add for SOFL If You Have Gohsts Add for SOFLStardust Stories - Helpful Hands Podcast with Philip GarciaWelcome to Stardust Stories, where astrology meets real life with a healthy...Listen on: Apple Podcasts Spotify Stardust Stories - Helpful Hands Podcast with Philip GarciaWelcome to Stardust Stories, where astrology meets real life with a healthy...Listen on: Apple Podcasts SpotifySupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Hey there! Ever wondered what wine your favorite characters from Game of Thrones would sip on during their downtime? In this wild and witty episode, we're diving into just that with a fun sidebar conversation! Join us as we hilariously match the iconic personalities of Jon Snow, Daenerys Targaryen, Cersei Lannister, and more to wines that capture their essence. Whether it's a cozy Pinot Noir for everyone's favorite brooding hero or a sharp Gruner-Veltliner for the fierce Mother of Dragons, there's something for every Westerosi palate. And we don't stop there! We chat about Tyrion's potential switch from wine aficionado to scotch sipper and even ponder what ancient wine would befit Drogon's fiery nature. It's all in good fun, so grab a glass, sit back, and let's toast to the Seven Kingdoms together!

In this episode, we return to the high Andes of Argentina with winemaker Thibaut Delmotte of Bodega Colomé to uncover the evolution of Malbec at extreme altitudes. Discover how altitude, climate, and vineyard practices shape Colomé's flagship wines, and learn about Thibaut's exciting personal project: Familia Delmotte. We also dive into Bonarda, explore the stylistic transformation of Argentine wine over the past two decades, and learn how Colomé became not only one of the most celebrated wineries in the world (5 times included in The Worlds 50 Best Vineyards), but also one of the most remote. Plus, find out what it takes to get there and why it's worth the journey, especially for a visit to the breathtaking James Turrell light museum. This is a must-listen for anyone passionate about South American wine, high-altitude terroir, and off-the-beaten-path wine travel.   Episode Guide (Chapters)   02:25 – The evolution of the Estate Malbec over 23 vintages 04:12 – Differences between low-altitude and high-altitude Malbecs 06:45 – Shifts in winemaking: lighter oak, earlier picking, softer extraction 08:12 – Influence of El Arenal (2,600m) and Altura Máxima (3,111m) terroirs 09.05 - Tasting the Colome Estate Malbec 2022 £24.95 Hay Wines 09:48 – Post-2018 philosophy shift: fresher style and climate adaptation 11:21 – How altitude impacts acidity, tannins, and fruit expression 13:05 – Mendoza vs. Calchaquí Valley vs. Patagonia Malbecs 14:52 – Malbec vs Pinot Noir: a grape of terroir? 16:11 – Why Argentina's diverse Malbec styles need better communication 17:30 – Natural winemaking, carbonic maceration and stem use with Malbec 18:50 – Thibaut's side project: Familia Delmotte begins 20:14 – Growing Garnacha, Syrah, Mourvèdre and Marsanne in Salta 21:30 – Sauvignon Blanc + Marsanne: blending freshness with honeyed texture 22:10 – Bonarda in Argentina: styles, history and best expressions 23:47 – Recommended Bonarda wines: Emma (Zuccardi), Altos Las Hormigas ‘Colonia Las Liebres' 26:25 – Meeting Donald Hess and the founding vision of Colomé 28:00 – Building a winery with no electricity or paved roads 29:25 – Blind tasting honesty: the birth of Colomé's drinkability focus 30:38 – From 4–5 years to 20: Thibaut's lasting legacy in Salta 31:50 – Being named Top 50 World's Best Vineyards (x5) 33:10 – Keys to Colomé's success: team longevity and shared philosophy 34:30 – The James Turrell Museum at Colomé: light, perception, magic 41:00 – How to visit Bodega Colomé: logistics from Salta to Cafayate 42:20 – Planning a wine trip: from paved roads to moonlike landscapes 43:30 – Day visit or boutique hotel stay? Best way to experience Colomé 45:50 – Salta wine travel loop: Cafayate – Colomé – Cachi – Cuesta del Obispo 47:05 – Why wine travel in Salta is an unforgettable sensory journey 48:12 – Final reflections: landscape, altitude, authenticity and people 50:14 – A glass of Torrontés by the pool at Colomé: pure magic

Over at "The Wine Conversation", Sarah Kemp welcomes Jasper Morris MW, author of “Inside Burgundy” and the website www.insideburgundy.com, who takes a deep dive into Beaune, “the centre of the universe for wine lovers.” That small town is situated south of Dijon and has 20,000 inhabitants. The main grapes are Pinot Noir and Chardonnay. This is where you find the merchant houses, the best-known being, Bouchard Père et Fils, Louis Jadot, Louis Latour and Chanson Père et Fils. There are a few domaines, and Jasper cites Domaine de Croix as one to know.There are several Premier Crus, but no Grand Crus. The Premier Crus Jasper advises looking out for are Beaune Les Grèves, which he describes as a number-one classic. Also of note are Beaune Clos des Mouches, which produces both red and white, with the white being outstanding. Beaune Vignes Franches, Clos des Fèvres and Clos des Avaux also are recommended. There are not too many up-and-coming producers, but a name to watch is Baptiste Guyot.Beaune provides attractive value, with Premier Crus often selling at the same price as village Pommards. The red wines tend to be lighter-bodied than other appellations, beautifully perfumed and accessible. The whites from the hillsides are chiselled, whereas the wines from lower down, like Clos des Mouches, can be surprisingly rich. Jasper recommends the following vintages for drinking now: 2017 both red and white, 2020 for whites and 2019 for reds.Beaune is a great place to visit and the Cité du Vin on the outskirts of Beaune is highly recommended. For restaurants, Jasper is a fan of Maison du Colombier which has a good wine list, Ma Cusine and Caves Madeline. One place not to be missed is the Hospices de Beaune or Hôtel-Dieu, which was built in 1443 and is full of history. Every November the Hospices de Beaune auction takes place, with wine lovers being able to bid on barrels (288 bottles), with all proceeds going to charity.Jasper's obscure fact is that if you go down to Drouhin's cellars, you can see the remains of a Roman wall.You can also find Jasper's guest appearances on other Podcast/Video channels we work closely with: The Wine Conversation 67 Pall Mall TV Bringing Burgundy closer to you with every episode!Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @jaspermorris.insideburgundy

Many people find it confusing that wines from places like France, Italy, and Spain are often named for where they are from rather than the grapes they are made from. For example, did you know that white Sancerre is Sauvignon Blanc? Or that red Burgundy is Pinot Noir? Wait, what?!? And do you get livid when someone asks if you really meant Champagne or you were actually talking about sparkling wine? Trust us, we've been there, and we understand your pain! But, there are valid reasons why this happens, and we are here to help you make sense of it all. It has something to do with tradition, history, legislation, and, frankly, money. In this minisode, we spill the tea to help understand a little bit better.Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Matt Taylor is a third-generation Sonoma Coaster hailing out of Occidental Cali. Extensive world travel to Argentina, New Zealand, Spain and France along with learning Biodynamic farming in Switzerland, helped him formulate his winemaking and vineyard skills, along with stints at Joseph Swan, the Araujo's, Reuling, and Dujac. Fourteen years ago, Matt acquired property close to his childhood home to make Pinot Noir and Chardonnay for his Matt Taylor Wines at his Komerabi Vineyard. He is also the winemaker at Ink Grade, an historic vineyard on Howell Mtn. producing high elevation mountain grown Cab Sauv, Merlot and Sauv Blanc. Matt makes wine that honestly reflects the land and climate of the site while keeping an eye on the long-term health of the land. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Welcome back, wine friends! Today we're heading high into the Andes – literally – to explore one of the most breathtaking wine regions on Earth: the Calchaquí Valley in Salta, Argentina, home to Bodega Colomé, the oldest continuously operating winery in the country, with roots dating back to 1831. Joining us is Thibaut Delmotte, winemaker at Colomé, to talk about crafting wines at extreme altitudes – some vineyards reaching over 3,000 meters above sea level! We explore how altitude affects grape growing, the unique challenges and benefits of Salta's high desert terroir, and how Colomé balances tradition with innovation. From Malbec and Torrontés to the remarkable Altura Máxima Vineyard at 3,111 meters, this episode is a deep dive into high-altitude winemaking, biodynamic farming, and what it means to make expressive wines in one of the world's most remote regions. This is a must-listen for anyone curious about South American wine, sustainable viticulture, and the magic of mountain-grown grapes. Episode Guide (Chapters) 01:02 – Meet Thibaut Delmotte, winemaker at Colomé 02:48 – Colomé's founding in 1831 and its early vineyard history 05:34 – Commitment to ancestral and sustainable winemaking practices 06.31 - 170 year old old vines 08:18 – Fighting phylloxera and vineyard management in the region 10:50 – Rootstock decisions and adapting to terroir 13:25 – Harvesting: selecting plants one by one 15:48 – Distinct terroirs: different altitudes and soils 18:16 – Short-cycle varietals: Sauvignon Blanc, Pinot Noir, and Malbec 21:01 – Bird protection in Pinot vineyards 23:37 – Achieving balance between ripeness and typicity 26:13 – The role of recording and analysis in the vineyard 28:55 – Challenges of low rainfall in the region 31:32 – The uniqueness of the Calchaquí terroir 32.45 - The Queen grape of Salta: Torrontes 33.13 - Discussing Criolla Varieties, which you can listen to deeper in Ep 210 with Master or wine Amanda Barnes 34:25 – Saline soils of the region and Torrontes' resistance 36:25 – Sunlight and temperature balance to preserve aromas 39:09 – Torontés characteristics: persistence and great acidity 41:25 – Evolution of acidity in the wines 43:55 – Vineyard block management and planning 41:36 – Tasting the Bodega Colomé Estate Torrontés £14.60-£16.50 Vinvm, Hik Wine Merchants 44.32 - Perfect food pairings for this wine 48:12 – The three different varieties of Torrontes

Erica, Judy & Doug. Doug Mryglod, Judy Phillips and Erica Stancliff from Deodora Wine are our guests with Steve Jaxon and Dan Berger on California Wine Country. Daedalus Howell is also in the studio today. This is the first time that Doug and Judy have been on the show for Deodora Estate Vineyards. Erica Stancliff has been on CWC before on this episode of June 24, 2020. Dan Berger introduces Deodora for winning a gold medal for a dry Riesling at the latest wine competition. The 2019 that won was up against some very stiff competition. The 2024 is maybe better, says Dan. Judy says they bottled it back in February and this is the first bottle they are opening. The grapes come from “an amazing site in the Petaluma Gap.” This is precisely what the American consumer wants, and doesn't know it. It is dry but not too much, with just enough personality in the aftertaste to suggest what kind of food it would go with. It should be served chilled but not ice cold. Dan describes plumeria, wild tropical fruit, and citrus flavors. The lime flavors will come out in about two years. Judy says Dan's commentary makes the perfect tasting notes for this wine. It is not gripping and so lemony. California Wine Country is brought to you by Rodney Strong Vineyards and Davis Bynum Wines. Daedalus Howell is also here today. He notices the minerality in this wine, “a quiet little whisper” of slate, underneath the fruit flavors. It was barreled in concrete, there was no malolactic fermentation, and there was one neutral French oak barrel, and stainless steel. Doug tells the Deodora story that starts with Judy. In 2012 they got a property that was an old goat farm. It took them months to clean it up and decide what to plant. There is a story behind the Riesling. He worked with Ford family in the Finger Lakes region, Heron Hill wine. Doug fell in love with Riesling after tasting theirs. Doug's Riesling made for himself Doug didn't want his Riesling to be too dry or too sweet, just in the middle, and for himself only. Dan says, “I did the same thing… just for me.” Dan says that Riesling makes itself if you have the right grapes. Judy says it was hard for them to believe they won that award for the Riesling. Erica Stancliff tells how she was born and raised in Forestville with parents who were home winemakers. They started Trombetta Winery where Erica is the winemaker. Her mentor was Paul Hobbs and she is now a winemaker for various local labels. She loves Petaluma Gap for the wind, climate, Sonoma coast influence and the fog. That makes it perfect, absolutely perfect for Pinot Noir, Chardonnay and also Riesling. Daedalus asks Erica if their friend Chris Sawyer, the “sommelier to the stars” is really the originator of the term Petaluma Gap. He claimed it, says Daedalus. Erica has a precise technical description of the climate that makes for slow development of brix levels. In Petaluma Gap you only get a few hours of the peak heat, before the wind comes in every day. The name Deodora comes from an old tree that is on a property he owns on a golf course. The tree is beautiful and comes from the Himalayas.

This episode opens with alarming news about Canada's food inflation reaching crisis levels. Charlebois reveals that Canada now has the highest food inflation rate among G7 countries, primarily driven by countervailing tariffs that have backfired on Canadian consumers. The hosts explain how Prime Minister Carney quietly eliminated most food-related tariffs on May 7th, though this decision received little public attention during the election. The discussion highlights how these tariffs made alternatives to American products more expensive, creating a perfect storm for Canadian grocery shoppers.The conversation shifts to emerging issues like "maple washing," where Charlebois shares specific examples of pricing discrepancies between products marketed as Canadian on the shelves versus imported products, urging grocers to exercise greater caution in their merchandising practices.A significant business development takes center stage as Quebec's Excel chicken processing cooperative faces a potential acquisition by Saputo subsidiary Sofina. This $6 billion deal could reshape Eastern Canada's supply chain under supply management systems, potentially leading to higher chicken prices and operational challenges.The interview segment features Dan Sullivan from Rosehall Run Vineyards, one of Prince Edward County's premier wine producers. Sullivan shares his 25-year journey transforming a 150-acre farm into one of Ontario's largest family-owned wineries in the region, producing 9,000-14,000 cases annually. He discusses how Prince Edward County evolved from a drive-through destination to a four-season wine tourism hotspot, emphasizing the region's focus on Pinot Noir and Chardonnay varietals.Sullivan explains how social media marketing has revolutionized wine sales, moving away from traditional critic-driven recommendations toward peer influence and community building. He describes their dual distribution strategy, selling premium estate wines directly while maintaining LCBO presence with entry-level products that serve as consumer introductions to the brand.The episode explores recent Ontario government support for the wine industry, including Premier Doug Ford's $35 million funding commitment over five years. Sullivan expresses optimism about current market opportunities, particularly given recent trade disruptions that have created space for Ontario wines on retail shelves.We also discuss innovative celebrity food collaborations, highlighting Selena Gomez's partnership with Oreo to create a horchata-flavored cookie. They note Gomez's remarkable success as one of the youngest self-made billionaires at 32, worth $1.3 billion, mainly through her Rare Beauty brand and strategic collaborations. The discussion extends to other celebrity food ventures, including Ryan Reynolds' successful breakfast collaboration with Tim Hortons, which generated impressive lineups and sales.These segments underscore broader themes of food security, consumer choice, and the complex interplay between government policy and market dynamics affecting Canadian food producers and consumers.Premier Doug Ford photo credit: Photo by Ernest Doroszuk /Toronto Sun The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Welcome back to another special edition of Beats, Vines & Life! In this breaking news episode, MJ Towler is joined by a powerhouse panel of returning friends and innovators in the wine world: Adam Howard Lee of Clarice Wine Company, Moret Brealynn (winemaker and hospitality veteran), and Sasha Verhage, co-creator of the celebrated Downstream project. The trio dives deep into their unique journeys—from Pinot Noir beginnings to forging partnerships in the storied Lirac region of France. You'll hear how serendipitous late-night conversations, shared bottles, and pure passion inspired their latest venture, Etienne Winery—a project bringing together Old World terroir with New World innovation.Plus, the episode is filled with lively anecdotes about legendary winemakers like Philippe Cambie, behind-the-scenes insights into blending at the highest level, and real talk about the collaborative, adventurous spirit that makes the wine industry sing. If you love a good origin story, crave insider details about Grenache, Pinot Noir, and Rhône varietals, and want to know what it takes to create a transatlantic wine project, this episode is for you. Pour a glass, settle in, and get ready for laughs, wisdom, and plenty of wine-soaked inspiration—cheers!A Massive THANK YOU to MORET BREALYNN, ADAM HOWARD LEE & SASHA VERHAGE!!!For more information about Etienne Winery click the link!!Follow Moret on IG!Follow Adam on IG!Follow Sasha on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at blackwineguy.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, The Best Shake Ever. Fuel Your Body, Elevate Your Life with Shakeology! Looking for a delicious, nutrient-packed shake that supports your health and wellness goals? Shakeology is your all-in-one superfood solution! Packed with premium proteins, fiber, probiotics, antioxidants, and essential vitamins.For more information, go to The Best Shake Ever Hosted on Acast. See acast.com/privacy for more information.

Hello wine friends, and welcome back! This week we dive into Part Two of my conversation with Ernst Loosen of Dr.Loosen. If Part One was all about Riesling royalty, this one is for the Pinot aficionados. While Ernie is globally known for his Riesling, he's also been quietly and passionately cultivating a deep connection with Pinot Noir from Germany's rolling hills of the Pfalz with Villa Wolf, to the expressive soils of Oregon's Willamette Valley at Appassionata Estate, and now into the sacred vineyards of Burgundy itself with Perron de Mypont. In this episode, Ernie shares why Pinot Noir captured his heart, the styles he's chasing, and what makes Pinot from the Pfalz, Oregon, and Burgundy so distinct.  Stick around until the end, Ernie doesn't hold back when it comes to sharing his truth.   If you want to skip ahead: 02.24: Origins of Villa Wolf – Established in 1996 to focus on Pinot varieties in Pfalz  03.30: Pinot varieties have centuries of tradition in the Rhine and Pfalz regions   04.30: Aged Pinot Noir and Riesling share similar aromas – “sous bois” character   05.00: Use of “Pinot Noir” vs. “Spätburgunder” depending on export market   07.00: Tasting and discussing the Villa Wolf Pinot Noir 2022 £12.95 Cheers Wine Merchants 11.30: Comparing German clones with French 14.00: Comparing the terroir Pfalz vs. Mosel   17.00: Why Pfalz is nicknamed “Tuscany of Germany”  20.00: Introducing Loosen's Oregon project: Appassionata Estate   22.00: Appassionata named after Beethoven's passionate composition   22.30: Wines aged longer before release, unlike typical U.S. practice   24.00: Volcanic soils require longer aging before release   26.30: Longest-aged wines come from basalt-rich plots   28.00: Ernst acquisition of the Vieux Château de Puligny-Montrachet in 2019 and it's history in Burgundy 30.32: The style of Pinot Noir that Ernst is crafting 32.30: Whole bunch fermentation vs destemming 34.43: Stem use in winemaking: positives and negatives  36.30: Ernst's oak philosophy with Pinot Noir 39.30: Ernst favors 2019 Burgundy vintage and 2014 in Oregon   41.30: Winemaking focus to avoid high alcohol styles   42.30: Ernst speaks his truth: Low yields in this current climate does not just mean a better wine 46.24: Where is the world Ernst would want to plant next 47.45: Most memorable Pinot: Domaine Armand Rousseau 1969 Chambertin 49.00: Ernst's advice for the next generation of winemakers     Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Roserock by Domaine Drouhin In this episode, Rob and Scott review a classic Oregon Pinot Noir by a classic Burgundian producer Domaine Drouhin and their Roserock.  So come join us, on The Wine Vault.

Send us a textSomething extraordinary has landed at Trader Joe's, and wine lovers should take immediate notice. The Co-Pilot Carneros Napa Pinot Noir 2023, adorned with its charming label featuring a dog in a World War II fighter pilot helmet, sells for a shocking $7.99—a price point that simply shouldn't be possible for a single-vineyard wine from this prestigious growing region.What makes this find so remarkable is the disconnect between its pedigree and price tag. Carneros wines typically command $30-50 or more, especially those aged in French oak barrels (which cost upwards of $1,000 each). Yet here's this delightful Pinot Noir with all these premium credentials selling for less than the cost of a fast-food meal. The explanation likely lies in the wine industry's current struggles—consumption down 10%, canceled contracts, and ongoing tariff complications—creating rare opportunities for astute bargain hunters.In the glass, this lightweight Pinot delivers surprising quality, showing good fruit expression, proper structure, and pleasing texture. Most impressively, it demonstrates qualities prized by French Burgundy producers: balanced acidity and excellent length. While not the most complex Pinot you'll ever experience, at this price point it's nothing short of remarkable. We recently reviewed its companion Co-Pilot Chardonnay from the same vineyard, also priced at $7.99, making these twins an unbeatable value proposition. Don't hesitate when you see these bottles—grab them while you can and enjoy a taste of premium Carneros terroir without the premium price tag!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Gary Brooks doesn't just make wine—he turns the whole idea of winemaking on its head and brings it back down to earth, reminding us that, after all, it's just “rotting fruit.” But don't be fooled by the humility. In this episode of Wine Talks, you'll discover how a man raised in Annapolis, guided by a career that veered from the Navy to IT management, ended up chasing Pinot Noir dreams in California's Petaluma Gap. As Paul Kalemkiarian digs in, you'll learn how Gary navigated the split between wine academia and hands-on “cellar rat” labor, why starting Brooks Note Winery took more grit and capital than sanity, and what it's like to pour your soul—and your bottles—out of the back of your truck just to make ends meet. Gary shares candid stories about the hard business realities behind artisan winemaking, how texture and mouthfeel outshine flavor notes in the true art of blending, and why he thinks the grandest moments in wine come down to honest connections, not pedigreed grapes. You'll come away with a new appreciation for the world of small-batch winemakers—their struggles to sell every bottle DTC, the tactical parties in living rooms far from California, and the ever-present quest to avoid pretentiousness in a trade often accused of it. Above all, you'll grasp why a genuinely great wine experience is often about memory, friendship, and the joy of pure discovery, not just what's in the glass. ✅ Wine: Just rotting fruit… or the ultimate art form? ✅ Hear Garry Brooks and host Paul Kalemkiarian tear down wine's pretensions while sharing the REAL journey from the cellar to your glass. ✅ On this episode of Wine Talks, dive into stories of risk, resilience, and why Pinot Noir is the grape that changed everything for Brooks Note Winery. ✅ You'll never look at a bottle the same way again—tune in and discover why wine's magic goes way beyond what's in your glass.   #WineTalksPodcast #BrooksNoteWinery #PetalumaGap #WinemakingJourney #PinotNoirLove #WineLessPretentious #DTCSuccess #WineAndStory  

In this heartfelt and entertaining episode, Heidi welcomes NBA champion Channing Frye into her cozy McMinnville studio to talk wine, healing, and connection. After losing both his parents in 2016, Frye leaned on teammates and wine culture as a form of emotional recovery. That experience inspired him to co-found Chosen Family Wines, a brand rooted in community, storytelling, and inclusivity.Channing shares his belief that wine should be accessible to all—enjoyed not just with fine meals but even with burgers and popcorn. He champions Oregon's Willamette Valley as a world-class wine region full of small, passionate producers, and calls for better tourism infrastructure to support its growth.The episode also teases a new video project where Channing plans to visit Oregon wineries unannounced, tasting wines and sharing authentic stories from each stop.Final takeaway: From championship rings to Pinot Noir, Channing's journey is about finding purpose, building community, and embracing the family we choose—glass in hand.

Steve, Ben, Yolanda and Olli. Ben Papapietro and his wife Yolanda join Steve Jaxon on California Wine Country. Dan Berger is away today, visiting the Anderson Valley Pinot Noir Festival, which we talked about on this episode two weeks ago. Ben is a co-founder of the Papapietr0-Perry winery. This is Ben and Yolanda's first time on CWC. Ben Papapietro started in his basement in San Francisco as a home winemaker. He had a friend, Bruce Perry, who worked with Ben in the delivery of the San Francisco Chronicle. They wanted to make Pinot but there was hardly any fruit at that time. Another friend, Burt Williams, also helped him get some Pinot fruit. But they made a lot of Cabernet Franc blends and Zinfandel. In 1990 he got a really good source of Pinot fruit. Then his partner talked him into opening a professional winery in 1997. Early in his winemaking career, Ben did some harvests with Burt Williams, the co-founder of Williams-Selyem, who was a mentor to Ben. He was one of the local winemakers who started producing Pinot Noir in Sonoma County. California Wine Country is brought to you by Rodney Strong Vineyards and Davis Bynum Wines. Goldridge Soil Again They are tasting a 2023 Pinot Noir, a vineyard designate from Peter's Vineyard. It is in the high southern hills with the famous Goldridge soil that makes the region famous. Melissa Galliani joins us in the studio today. Her t-shirt says “near perfect” and it has a story. Ben's partner made the t-shirt that reproduces the comments of wine reviewers who liked their wine. Bruce Perry was Ben's partner and very close friend. He passed away a couple of years ago. Papapietro-Perry is participating in the Healdsburg Wine and Food Experience this weekend. But he and his wife are taking 80 people on a cruise up the Douro River in Portugal. They have organized several other cruises with as many as 140 people with them. They visit a lot of wineries and taste a lot of wine. Ben grew up in the Mission district of San Francisco and visited Italy several times to see relatives on both sides of his family. The Papapietro-Perry Light & Bright Club Papapietro-Perry has a “Light and Bright” club, which is for Rosé and Chardonnay. On June 14th there is an event called “Wine, Cheese and Chocolate.” Even during Covid they did a once-a-week live show that kept people involved. And in July there is the Papapietro-Perry Lobster and Chardonnay Festival. Next they taste a Chardonnay which is a lighter style, fruit forward with a nice spicy finish that lingers. Ben also brought a Pinot Noir, made from the 777 clone grown in four different vineyards with different growing conditions.

 In this episode of the Vint Wine Podcast, hosts Billy Galanko and Brady Weller sit down with Nancy Irelan, the powerhouse behind Red Tail Ridge Winery in New York's Finger Lakes. From her early days as a PhD student at UC Davis to leading R&D at E. & J. Gallo, Nancy brings unmatched technical depth to her boutique, cool-climate winery.She shares:

Tradisjonen tro tar vi for oss det beste å drikke på nasjonaldagen.Ukens omtalte vinerAndré Clouet Dream Vintage 2014 Ferrari Trento Brut Gross-Winternheim Lorelei Riesling Sekt 2023 Delamotte Blanc De Blancs 2014 Louis Roederer Cristal 2016 Legras & Haas Grand Cru Blanc de Blancs 2014 Edel Alde Pommier Duplessis Wittmann Estate Riesling trocken 2024 Hirsch Estate Rosé of Pinot Noir 2023 Store Naa 57/2 Brudeferd Epli Rosé 2024 Georg Breuer Spätburgunder Rosé 2024 Land of Saints Pinot Noir 2023 Hirsch Bohan Dillon Pinot Noir 2023 Bringebærlandet Malvirà Birbet Spumante Issider Hosted on Acast. See acast.com/privacy for more information.

It ain't easy to find an Oregon Pinot Noir under $25, but in this episode, we taste and review 3 Willamette Valley Pinot Noirs to see if any of them are worth seeking out, and in particular, if the 2022 Costco Kirkland Signature Willamette Valley Pinot Noir is worth snagging. Willamette Valley in Oregon is said to create maybe the best Pinot Noir outside of Burgundy, and many of the Oregon Pinot Noirs command a premium price - maybe not as high as the great Burgundies, but still a pretty penny. So the real question we are looking to answer is - can you get a great or even good Pinot Noir at a price point under $20. And if so, where does the Kirkland version, rank in comparison? We are not going to give it away - we want you to listen in to learn more - and we do spend some time talking about the amazing woman behind the Kirkland Willamette Pinot Noir named Sarah Cabot. She has a great story, and there are some overlaps with our backgrounds, so we are thrilled to learn more about here. Wines reviewed in this episode: 2022 Kirkland Signature Willamette Valley Pinot Noir, 2022 Cloudline Willamette Valley Pinot Noir, 2022 Maison L'Envoye Straight Shooter Willamette Valley Pinot NoirSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Join Dan Walsh as he gives a quick 25 minute training on all things Oregon.

In this episode of Five Questions with a Winemaker, hosts Billy Galanko and Brady Weller sit down with Nancy Irelan, Winemaker and Owner of Red Tail Ridge Winery in New York's Finger Lakes. Renowned for her cool-climate varietals and sparkling wines, Nancy has made Red Tail Ridge a Finger Lakes standout.Nancy shares:

In this episode of the Vint Wine Podcast, we sit down with acclaimed wine writer and researcher Elaine Chukan Brown to discuss their new book, The Wines of California—a sweeping and deeply informed look at the Golden State's wine landscape, past and present.With rare access, firsthand research, and a unique perspective shaped by years of work across regions and with producers, Elaine shares a compelling narrative tracing the evolution of California wine: from indigenous cultivation and early Spanish mission plantings to Prohibition-era struggles, the rise of Napa and Sonoma, and today's cutting-edge, climate-driven viticulture.Elaine shares:

This week, we're cracking open the 2021 Rabbit Ranch Pinot Noir from Central Otago, New Zealand. This week, Colin and Joel show off their social media savvy—or lack thereof, we dig into what makes Central Otago tick and why its Pinot Noir stands out. Plus, we debut a brand-new game: Read Between the Wines.Join us for some laughs, some wine, and an all-around good time. Connect with the show. We would love to hear from you!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠stopwastingyourwine.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠Chapters00:00 - Intro04:10 - What We Are Drinking07:52 - Wine Discussion: Sniff and Taste13:45 - The Only Thing You Will Learn: The Central Otago20:51 - Wine Review Intro21:00 - Joel's Review22:08 - Aaron's Review23:17 - Colin's Review24:37 - Was it a Waste?28:32 - New Game: Read Between the Wines35:48 - Outro

Engage Phase V now@seghesio @cuvaison_wine @davisestates #wine @sparklingwine #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Maury, Made Man BobSIPS –

As biological technologies continue to advance, many growers are exploring how best to integrate them into their farming operations. Nevada Smith, Head of Marketing North America, and Robert Blundell, Research Plant Pathologist, both with Pro Farm Group, highlight the role of biological pesticides and biofertilizers in sustainable winegrowing. Biological pesticides, derived from microbial sources or natural products such as plants, fungi, bacteria, or nematodes, play a crucial role in pest management by inhibiting or delaying growth or directly causing pest mortality. Understanding which biological products to use and when to apply them within an integrated pest management system is essential for maximizing their effectiveness. Biofertilizers, which enhance plant health and resilience to abiotic stresses, are another key tool for sustainable viticulture. Nevada and Robert discuss the growing importance of these technologies in improving soil health and supporting long-term agricultural productivity. Resources:         REGISTER: 5/9/25 Biochar Field Day 117: Grapevine Mildew Control with UV Light 123: What is Happening in Biologicals for Pest Management and Plant Health 266: Soft Pesticide Trial: Powdery Mildew, Downy Mildew, Botrytis, and Sour Rot Healthy Soils Playlist Integrated Pest Management (IPM) Principles ProFarm What are Biopesticides? Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: As biological technologies continue to advance, many growers are exploring how to best integrate them into their farming operations. [00:00:13] Welcome to Sustainable Wine, growing with Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, executive director. [00:00:23] In today's podcast, Craig McMillan, critical resource Manager at Niner Wine Estates. With Longtime SIP certified Vineyard in the first ever SIP certified winery speaks with Nevada Smith Head of Marketing North America and Robert Blundell research plant pathologist, both with Pro Farm Group. Together, they highlight the role of biological pesticides and bio fertilizers in sustainable wine. Growing [00:00:49] biological pesticides are derived from microbial sources or natural products such as plants, fungi, bacteria, or nematodes. They play a crucial role in pest management by inhibiting or delaying growth or directly causing pest mortality [00:01:04] Understanding which biological products to use and when to apply them within an integrated pest management system is essential for maximizing their effectiveness. [00:01:13] Bio fertilizers, which enhance plant health and resilience to abiotic stresses are another key tool for sustainable viticulture, Nevada and Robert discussed the growing importance of these technologies and improving soil health and supporting long-term agricultural productivity. [00:01:30] If you're gonna be in Paso Robles, California on May 9th, 2025. Join us at Niner Wine Estates for a Biochar Field day. This interactive morning features live demonstrations and expert discussions on the benefits of biochar for soil health and sustainable farming. Learn how to integrate biochar into your farming operations through practical insights and hands-on experiences. Go to vineyard team.org/events or look for the link in the show notes to get registered. [00:02:00] Now let's listen in.   [00:02:05] Craig Macmillan: My guest today are Nevada Smith. He is Head of Marketing North America and Robert Blundell, who's a research plant pathologist, both with Pro Farm Group. Thank you for being on the podcast [00:02:15] Rob Blundell: Thank you, Craig. [00:02:16] Nevada Smith: Thank you. [00:02:18] Craig Macmillan: Today we're gonna be talking about bio pesticides and we might as well start with the the basics. What is a biological pesticide? Robert, why don't you start? [00:02:26] Rob Blundell: Yeah, that's a good question, Craig. And and you know, honestly, it's. So when I first was kind of thinking about this, it's not as simple explanation as you might think. It's a constantly kind of evolving term and depending on who you are asking, you can get a, a very different answer. And it's, it's really kind of this large umbrella term. [00:02:42] . It's kind of a microbially based product or natural product typically derived from a plant, fungi, bacteria, nematode, you know. That pretty much has the ability to inhibit or delay the growth or, you know, cause the death of a pest. [00:02:56] And you know, with the term biological pesticide, pesticide being extremely broad whether it's, you know, insect, fungi, even rodent, you know, rodent sides, things like that. So yeah, again, it's a very broad term and different, different grooves, different commodities are gonna kind of have their own explanation. [00:03:09] Even the EU has a different, I think definition versus the EPA as well. So it's an evolving, evolving term. [00:03:15] Craig Macmillan: What about you, Nevada? Do you have anything to add to that? [00:03:17] Nevada Smith: I'm kind of with Robert, it's almost like sustainability. What does that mean? It means to me, I get to keep farming every year. But I think for everyone else it might have different definitions. And I think basically the, the premise is, is it's biologically based. It's based on a living organism, something that we can repeat, regrow, and, you know, the societal part of it, bio pesticide, it means it's acting or killing or helping mitigate pest. For proform have a biologically based strategy. And so we, that's what we deliver is those type of tools. [00:03:50] Craig Macmillan: One of the major pets on grapes is powdery mildew. Around the globe. Probably the major pest overall, I would say fungal disease. I have been seeing a lot of increase in the use of bio pesticides specifically for powdery mildew, some in organic systems, some in more traditional sustainability oriented systems. [00:04:09] What kind of mechanisms are there out there in the biological world for managing powdery mildew and how does that, how do they work? Nevada, do you wanna start? [00:04:18] Nevada Smith: Yeah, so for biological pesticides, there's sort of different categories and I'll even. Even throwing some sort of organic pesticides as well into this whole mix. I think as a grower or a wine processor, you have a choice and it's like, either I'm going conventional, I'm looking to maximize my value proposition on my vineyard or my process my wines. And so one of the ways we really think about this is how do you integrate bio pesticides into the overall spray for bio mildew, like our winemaker at our place they always say, Hey, if it's more than 3% power mildew it's a no go. It's a bad day for us. And so for us to take the risk on our farm. For a biologicial pesticide, we had to have some data to really get us excited about it. [00:05:02] Overall, we wanna see performance. We need to see at least seven to 10 days. And I think that's maybe the biggest challenge a powerdy mildew issue is depending on what sort of climate and what variety of grapes you're growing is how long does it take me to get across the vineyard? [00:05:17] It's really what it comes down to. [00:05:18] And you know, maybe from a pathology point of view, Robert has some perspective. [00:05:24] Rob Blundell: The way we want to kind of think about powdery mildew is it's, you know, it's, it's always gonna be there. It's gonna be present. And biologicals, when used in the right way, can be a fantastic you know, tool in the arsenal. For, for growers or farmers against a deadly pathogen like this. [00:05:38] Growers really need to kind of consider the goal of using a biological, because there's so many different mechanisms of action of a biological, I mean, it can be live, it can be live, it can be the, you know, the spent fermentation product of a biological, which is gonna work very differently versus an actual liable organism you're gonna put in your field. [00:05:53] So kind of having a clear mindset from the, from the start is gonna be crucial to knowing. What kind of biological do you use? And also importantly, kind of when to use it as well. Because you can have drastically different outcomes based on like the time of your, you know, the time of venue production and then, and then the time of the season as well. [00:06:09] But yes yeah, ultimately there's broad, broad mechanism of actions. So if we're putting something on there live you know, you know, with something like powder mildew, this, pathogen functions because it attaches onto leaves. So we have these overwintering structures called cassia. [00:06:24] So these are basically the dormant structures that are gonna help powerdy mildew, survive. That's why it's been around for so long. That's why it's, it comes back every year. So it basically shuts down, it's fungal mycelium into these dormant hard structures. And then every year it basically reawakens around spring when we get the rainfall. [00:06:39] So we're gonna get ASCO spores. These are specialized spore structures within that kind of dormant structure. They get released out. So, you know, with the, with the weather coming in this week, that's gonna be, huge out there right now. So we're gonna get the release of those spores. [00:06:51] They're gonna land on that leaf. So really that's kind of our prime target of having protection is when they're gonna be landing and then adhesing to that leaf. So with something like a biological, if we can get that onto that leaf and then, you know, that's kind of our line of defense really. We want to be setting like a line of defense early in the season. [00:07:08] Know we have a product regalia. So that gets on there. It has these antimicrobial compounds, which the first point of contact is gonna. Prevent you know, it's gonna help mitigate that interaction between the leaf and the pathogen acts as kind of that medium layer. And then it's also gonna boost the plant's natural defense. [00:07:24] So how powdery mildew you kind of functions it. Once it gets on that leaf, it has a very specialized structure. Call it, they would call it a whole story or an appium, depending on where you are in the world and specialized structure that will kind of get through that cell wall, under that cell membrane and then sucks out the nutrients from the leaf so we can get a biological on the early to boost that plant defense, boost those, you know, defense fight hormone pathways. [00:07:46] We're gonna kind of mitigate that as a an initial point of contact. And then hopefully that's gonna set us off for a you know, a good season after that. But the time, yeah, the timing is definitely crucial. [00:07:55] Nevada Smith: I think to add to Robert's point is really to start your season off right and clean. So that's why as growers or as winemakers, you choose to use some sulfur to kind of mitigate, which is not necessarily a bio pesticide, but it could be organic, you know, depending on what your source of there. But those tools to me, are foundational for getting a clean start if you start bad, and it's gonna be a hell of a year all year long. [00:08:20] And I think that's the biggest challenge of bio pesticide uses overall is. Where do they fit, what growers they fit in? And it's not a solution for all, for sure. I mean, if you're growing Chardonnay or Pinot Noir on the Sonoma Coast in a foggy bank off of Bodega Bay, tough times, you know? But if you're in Pastor Robles, maybe in the Napa Valley in the valley where it's a little bit drier, you go in cab. Issue. You probably can integrate a nice bio pesticide program into it, and I think that's the secret. [00:08:58] Craig Macmillan: You mentioned regalia. What is the actual ingredient in regalia? What does it come from? [00:09:03] Rob Blundell: Yeah, so for Regalia the active ingredient comes from giant knotweed, so Ray Nectria. So that's a giant knotweed extract essentially that's been procured and then optimized in r and d and then applied typically as a folia spray for, for grape vines. [00:09:17] Craig Macmillan: And then the plant reacts to that, and that's what increases the plant defense mechanism. [00:09:22] Rob Blundell: Yeah, yeah, pretty much. There's kind of a few, few tiers of how, you know, Regilia kind of functions. So yeah, so we do that kind of initial application pretty much as soon as you, you have any green tissue, you know, really that's a great time to kind of get that on there. And then so the plant is gonna respond to that so typically a plant, defence pathway. [00:09:39] We have salicylic acid, so that is a key phyto hormones. So phyto hormones are kind of the driving force behind the plant defense. And this is very, you know, this is typical for all kind of pathogens, all kind of crops really. So you're gonna have a pathogen interact and we'll have its initial interaction with a plant. [00:09:55] And then you're gonna get this initial, like, response straight away from a plan. It's gonna be, Hey, I, my defenses are up. I, I sense this as a foreign agent. Basically I need to, you know, protect myself. So you get this upregulation of fighter hormones. They're very regulated. Pathways that then have these cascading effects to ultimately kind of therefore have longer term defense. [00:10:14] So you have an upregulation of fighter hormones. This is gonna signal to the plant that, Hey, I need to strengthen my cell walls, for example. So I'm gonna send more liening cell lignin being a crucial component a cell. wall . That's something we see upregulated as a result of regalia. So we get that increase in phyto hormones, we'll get lignin sent to the cell wall. [00:10:32] We get an increase in antioxidants as well to kinda help break down the pathogen as well. Limiteds effects we get polyphenols various other kind of antimicrobials as a result. So we have kind of direct effects, but then crucially with regalia, so we're gonna have the plant initially respond to its application, and then when the pathogen does. [00:10:50] Come around for a, an attack. That plan already kind of is, is heightened its responses, it's ready for it, so it's gonna be a faster kind of response time and therefore what we kind of consider more of a, a longer term defense response. [00:11:02] Craig Macmillan: Are there other modes of action, perhaps ones that are live? [00:11:05] Nevada Smith: Yeah. And that, I think that's a great point. Is there, you know, the, the bacillus category has been a big category the last dozen years or so. And this could be anything waiting from a bacillus subtles to bacillus Emli. There's other bacilli out there too. And I think they're more of an integrated approach. [00:11:22] So I conventional our farm vineyards. We're gonna just rotate it in there. So just like if you're straight organic or you're straight bio pesticide, it'd be a regalia, as an example, rotated with a bacillus product. We happen to have one as well, a very nice one called Sargus. But there's other great solutions out there in the marketplace today. There's other living organisms as well. There's some products in the Streptomyces categories as well. They're used in grow rotation, but I think to me as a grower and as a winemaker myself. I'm just looking for integration, IPM strategy all the way along. And depend on how, what your guard rails are for farming that would dictate what your options are overall. [00:12:07] Craig Macmillan: So, , to you, Robert, , how do these actually work? Like bacillus subtilis and things? [00:12:11] How do they actually either prevent or treat powdery mildew in grape. [00:12:15] Rob Blundell: Yeah, good question. So for Bacillus with Star in particular so we're actually not looking to treat powdery mildew kind of outright with this product itself. That's more where regalia is gonna come as a benefit. So actually Bacillus is great for something like botrytis in grapes. So, and this is really, really where we can kind of combine regalia and stargus together for a very effective program. [00:12:34] Kind of a one-two punch. So we, you have a live bacillus product. So we have spores that are gonna colonize a surface. So whether that's being the soil, you know, microbia the leaves or the berries, and with botrytis infecting berries causing damage, necrotic lesions in those berries, that's where something like stargus , a bacillus product can be applied to those berries to effectively colonize it. [00:12:55] And again, kind of creating like a nice. Kind of shield essentially from pretty much all fungal pathogens work the same. They have to attach, then they have to penetrate to essentially, hold on. So if we can kind of form a physical, kind of physical barrier, that's gonna be great. So for a lot of the Bacillus products they produce a suite of antimicrobials. [00:13:13] So star for our company we have a suite of antimicrobials that produces, so we have things like Itur, Phin, these are all really good antimicrobials. They're gonna have a direct effect on it. So those spores will be able to, you know, colonize the berry, for example, and then help Yeah. Prevent prevent powerdy mildew So you have this live culture essentially that's on the grapes and it's producing compounds, and that's where the, the antimicrobial comes in or the antifungal comes in. [00:13:40] Nevada Smith: Yes. And. [00:13:47] So there's two registrations from an EPA standpoint. There's the live bacteria count, which people are familiar with from back in the day when there was bts, right cells ths for worm protection. And so we measure the CFUs, which is a colony forming unit. So the bacteria, and there's a minimum threshold that we have for our product as well as anybody else that registers their bacteria. Just sort of a quality control thing for the grower to know this is the level we produce. What we. Seeing the production for our solution is really around the chemical compounds being created in the fermentation process, this lipopeptides cycle. And so that's what's important to know that there's some differentiation. [00:14:25] And I always use the example, I'm a huge basketball fan and you know, there's a difference between Michael Jordan and myself. I'm not at his level. And so not all bacilli are created equal, but they all do have some performance values for them. And obviously, you know, the more you can look into science and whether it be uc, extension and the Gubler Eskalen models and local trial researchers will give you the value proposition each of these products brings to you. [00:14:50] Craig Macmillan: Now, this is something that I, I don't think I've heard before and I wanna make sure that I heard it correctly. So, some of the protection is actually coming from things that are being produced during the fermentation production of the bacteria themselves. And so these are side things. And then that makes it into the final product. [00:15:05] Nevada Smith: Yeah, that's actually the most important thing on foliar. So holistically for bacillus, and this is a very broad brush here unless you're in a tropical environment like bananas in. Columbia or Costa Rica, you're not growing more spores on the leaf surface. You might have that happen a little bit depending on sort of your micro environments. What you really want is coverage and then that eradicates. [00:15:29] The way that the the bacillus really works, it really pokes holes into the cell wall of power mildew. So that's, and it just kinda leaks out and dies. And so it's botrytis , and or powder mildew. That's the major effects that it has on these pest diseases. [00:15:43] But in those rare examples, I'll tell you, we've seen some results of our products being used in crops and tropical environments. If it can grow, it's creating more value. Now let's talk about something different. You put bacillus. Sargus into the ground in a soil treatment. It has tremendous effects on colonizing around the roots. [00:16:01] And so that's where bacillus is actually known in its natural environment into the soil profile. So that's where we really see that the one two value. Now, that's not what we're using it for in grapes. Grapes, is for foliar control of. And mild diseases. But we have many other crops that we use bacillus for like corn, for root management and prolification around the diseases down there. [00:16:27] Craig Macmillan: Do you have anything to add to that, Robert?  [00:16:29] Rob Blundell: Yeah, so that's, yeah, excellent points from Nevada. So yeah, kind, kind of getting, talking about how we can use bacillus, you know, actually to go into the soil. So something like nematodes, you know, that's, that's a huge issue in grapes always has been. It's where we have, you know, root stocks engineered over the years to have, you know, nematode resistant root stocks. [00:16:43] Again, not, not kind of the primary purpose of what we'd be looking to use stargus, and vineyards, but again, having a soil colonizer is fantastic. You know, a lot of the. The majority of diseases, especially in like the row crops, they're coming from the below ground. You know, you've got the pythium and lettuce. [00:16:57] You've got like sclero, things like that, huge kind of soil-borne pathogens. So again, having something that you can add to the soil, you know, the soil already has its own fantastic suite of, naturally present. You know, bacteria, fungi, that's, you know, like Nevada said, that's what we got ab baus from, stargus from. [00:17:12] So we're just kind of adding to that to kind of help boost the fight. And we can always kind of think of the interaction between pathogens and plants as kind of this arms race. There's a ways, you know, the pathogen kind of gets ahead by evolving slightly, and then you have the ho response from the plant and then the, the microbiome as well. [00:17:27] So we're just trying to kind of tip the scales and our balance is how a good way to kind of think of biologicals as well. And I think as you were mentioning, kind of the, the fermentation process, and that's where we get our microbials from. [00:17:37] Every microbe has primary metabolites. That's what's key to basically the survival of a microbe. But then we have secondary metabolites, and these are very highly specialized products that get produced. For bacillus, during that fermentation process, this is a, you know, these are unique metabolites. You know, metabolites are produced by the majority of. Micros, but the in particular can produce these like fantastic suite of very unique metabolites. So that's where the, a non-life product kind of comes into itself as well. By us able to understand what are those metabolites we're producing same fermentation, can we optimize those? And then do we, do we even need a live product as a result of that? [00:18:12] Craig Macmillan: Um, it sounds like this could have a really dramatic impact or role in fungicide resistance management. I. What is that role? Or are we talking about going over completely to biological for a program or are we including in a rotation with other materials? What about organic growing where we have a, a little smaller suite of things that we can use? [00:18:35] Nevada Smith: , I'll start with that if you don't mind. [00:18:36] I think it's a great question and where I see it fitting is most synthetic pesticides for disease control are really affecting the mitochondria on the inside of the dupo. And where I see it fitting is the sort of one, two, I would say contact plus systemic. That's an a de-risk, your resistance management issues. But B, increase the likelihood that those products work better and longer. [00:19:02] So today we position a product like Sargus other bacillus products in the marketplace to be in combination with a. SDHI chemistry, like Luna would be an example of that, or Pristine. We would see those integrated in the cycle of sprays, which is, it's very similar to why you use sulfur with those products as well. [00:19:23] But I think, you know, as a winemaker, I want less sulfur my crop as possible, but obviously I want, as a farmer too, I want it to be clean as can be. So it's kind of this yin and yang overall. [00:19:33] But for resistance management, I think you have to really think about the whole approach. And once again, back guardrails. Of what your restrictions are for you as a farmer and maybe the winemaker working together with them. How do you really get to the. And, you know, I, it's kind of a joke too, but we talked about earlier the word sustainability be very broad. Stroke. Well, I'm wanna farm into the future years. I wanna have that vineyard for a hundred years and not to replant it. So I'm really trying to keep as clean as possible all the time, especially for the over wintering stuff. And so to me early often protection, control contact plus systemic is the approach that we take at our farm as well. [00:20:10] Craig Macmillan: When we say earlier, are we talking bud break, two inches, four leaves?   [00:20:15] Nevada Smith: For powder. Yeah. But then we could debate, you know, on these opsis issues and can cane issues. [00:20:24] Craig Macmillan: When would I wanna put on a bacillus? [00:20:27] Nevada Smith: I would start with a sulfur spray about bud break here, and then kind of rotate back into the bloom time for the first bloom spray, about 50% bloom, more or less. I kind of time it too, and if it's a little later, I'm okay with that. That would be the major time where I get the first shots on and that we, I would start with regalia, for example, just because it's a different mode of action. And then I'd come back with the bacillus here about seven to 10 days later. [00:20:51] Craig Macmillan: And would you then include synthetic materials as well, I'm assuming. [00:20:55] Nevada Smith: Yeah, on our farm we would typically our biggest issue is getting across the, the vineyard. And so we're looking to start off with a synthetic material first, just so we can get a nice, well, sulfur first, sorry. That probably like A-S-D-H-I chemistry. And then I'd start to think about how can I integrate my approaches to, being softer chemistry based through the rest of the season. [00:21:17] Craig Macmillan: Does that make sense to you, Robert? [00:21:19] Rob Blundell: Yes. And actually I'm just gonna jump back a little bit in our conversation. I just add a few more details kind of on this approach as well. So yeah, a little bit earlier, I kinda mentioned this arms race between the pathogen and the host and, you know, the available treatments that we have and really kind of a huge benefit of. Adding a biological, say, into your conventional program or just introducing more biologicals in general for your, your fungicides is you know, as, as Nata was saying, you know, a lot of the conventional chemistry is targeted in that mitochondria. It's a very specialized kind of function. It's there, it does a great job when it works well, but then. [00:21:51] We get pathogen resistance, obviously. So there's kind of two types of resistance. You get qualitative resistance and quantitative. So qualitative is when there is a kind of sudden or abrupt loss in the ability of say, a fungicide to work. And then you have quantitative where it's kind of more of a gradual decline in effectiveness. [00:22:08] And then you get kind of these varying levels of fungicide sensitivity versus that qualitative where you're having either resistant or a sensitive is isolate. And this. It's great. We're talking about grapes and powerdy mildew, 'cause this is one of like, this is like the classic textbook example. We kind of get taught in pathology about this because powerdy mildew, it has these really quick cycling times, produces a number of generations per season, very easily dispersed. [00:22:28] So this is such a high risk kind of category for this fungicide resistance. So again, if we have just a whole range of availabilities in terms of different fungicide options, you know, chemistry, soft chemistry, biologicals various other options, we're just kind of increasing our chances of really. Just well, and one not having any pathogen resistance. [00:22:49] Because again, as soon as you have that, then you have you, you really lose your options for your chemistries. So again, just, you know, introducing a few biologicals here and there, especially for, you know, grapes on the West coast, which is the amount of sprays we're having to do in other states where you have less sprays, you can kind of get away with kind of not considering your approach a little bit more. [00:23:05] You don't have to kind of. Do your frack checks as much because maybe you're only doing one or two sprays. But here we have to be very, very concerned with our, you know, what products we're using and then at what timing they're using. So again, just having a biological to really kind of take the pressure off some of those chemistries is a, is a huge a huge, valuable source of preserving the life of your chemistry. [00:23:23] And then have, like Nevada said, you know, having sustainable wines for the years to come. [00:23:28] Craig Macmillan: Actually, that made me think of something. Is there a risk of resistance being developed to biological strategies? [00:23:38] Rob Blundell: Yeah, that's, that's a really good question. So yes. [00:23:41] It's kind of a newer question. Yeah. So again, with a lot of these chemistries being very, very site specific function, all you have to do is have a very small mutation in your, say, powerdy mildew, to overcome that. And typically with biologicals, the typically, I say typically the mode of action is a little bit more broad. [00:23:57] So very rarely are you gonna have an extremely like. , so like a lot of the chemistries buy into certain receptors that their job that do that really well. Biologicals don't tend to do that as much. They're more of a broad spectrum. That's why we see a, like for our fungicides, we see a range of control against a lot of different, you know, powerd mildew, we've got ascomiscies,, Presidio, my seeds, they pretty much do well across a range because they are more broad spectrum. [00:24:19] Not to say that in time we're gonna start to see a decline. It's, you know, again, it's kind of really how we consider using them. And we. Whether we wanna like, fully rely on them or hey, that's, let's, let's use more of a, a combined approach. So again, we just really make that sustainable as well. [00:24:33] So kind of to answer your question definitely it comes with risk but kind of inherently due to the more broad spectrum nature of biologicals, we're not too worried about the kind of resistance that we've seen developed as a result of c chemistries in that very, very specific function of a chemistry. [00:24:48] Craig Macmillan: That makes a lot of sense. I know that you had mentioned you're farming in a more traditional fashion, Nevada, but your products, and obviously I know some folks in the organic area. What role do biologicals play in an organic fungicide program? Nevada? [00:25:03] Nevada Smith: I think it's definitely at the core of your foundation of seeing how you are gonna approach powerdy, mildew and botrytus. Is it a typical, you know, seven spray system, which I'd say it's kind of typical for the northern coast markets or the coastal range. Or if you're in the valley floor are you more in that three to five applications for bio pesticides and, and what timing and how you're approaching those things are critical overall to assessing those on the organic. [00:25:30] You don't have to be just organic. You could be, from a theoretical point of view, you can just choose to be this type of farmer, which is, I want to choose softer chemistries. And I think that's the mixed bag that we deal with with customers, a crop and the crop advisors out there. [00:25:44] Rob Blundell: Yeah, and I was gonna say just to kinda add to that as well. So again, regardless whether you're doing organic or chemistry or biologicals, you know. Really key as well. Foundation is just having good cultural control as well. Something we haven't really touched on today, but again, you can really increase the effectiveness of your biological, your chemistry based on what you're doing in, in the vineyard. [00:26:02] So, you know, things like, you know, canopy thinning, so if you're using say, a biological, you wanna try to colonize those berries, you wanna kind of thin out that kind of piece. You're getting a better spray coverage. You're also gonna, you know, reduce the humidity and that kind of pee of things like mildew you know, effective pruning in dry conditions. [00:26:18] Navar was kind of talking about opsis, some of those canker pathogens. So those grapevine trunk diseases, that is still the most effective way to control a grapevine trunk disease is just to prune under the right conditions. 'cause you need that wound, that pruning wound to heal when it's, you're not gonna get a, let's see, you know, we got that ring coming in this week. [00:26:33] So, grapevine trunk disease is dormant on those on the, on the parts of the vine. They're gonna be airborne. So you need to make sure there's a very good dry window. So again, like cultural practice is always, always key to whatever approach or biologicals or chemicals. [00:26:46] Nevada Smith: I think the add to that, one of the biggest things I remember, I wanna say it's like in 2010, I saw Gubler trials, Gubler, uc, Davis, you know, famous for everything. And he had the trial and all he did was pull leaves. On the bunch closures, and I was like, wow, that looked amazing. And I said, what? What spray did you have on there? [00:27:02] And they're like, nothing. We just pulled leaves and just literally that airflow coming across there, drying out, I assume it was just drying out the spores was amazing. I was like, wow. But then I started doing the cost analysis as a grower. I'm like, I can't send a crew there and pull leaves all the time. So, [00:27:19] Craig Macmillan: Yeah, it's true. I mean, and that's why it's a mix of things. I think. It's integrated pest management. You, you know, you do want to get some airflow through there. You will probably do some canopy management, whether you do shoot thinning or leaf removal. Some of that also helps with coverage. [00:27:32] Right. So using a mix of cultural and chemical or pesticide techniques is probably, probably wise. I'm not a pest control advisor, so I probably shouldn't say that. I. But I think I, you, they're not the first folks that have, have reminded me of that. And sometimes I know that, I think we kind of forget. [00:27:49] I wanna change topics a little bit. There's a, I don't wanna say new, but new to me. Area bio fertilizers a totally different kind of strategy for plant nutrition Nevada. What is a bio fertilizer? What, how do they work? What is it and how does it work? [00:28:05] Nevada Smith: So bio fertilizers can be a multitude of things, but once again, back to bio based on living organisms prior living organisms. We happen to have one that we're just launching this year into the grape industry called Illustra. It's based on this unique technology, UBP. Universal biological platform. I'm not trying to be a billboard ad here, but the reason why I'm bringing it up is it, it's really is a platform, which is interesting about it because it's, it's a technology that we can change and manipulate depending on how we go through the production cycle. And so we're creating tools that are more made for abiotic stresses. [00:28:39] And so we're trying to deal with different stresses that. Crop can deal with. And so right now the core market that we've been using these products , for is like soybeans and corn. [00:28:49] But as we think about the permanent crop markets of grapes, tree nuts, citrus, it's a little bit different as far as cycle and how you approach it. And so what we've seen through the data, these bio fertilizers is really trying to mitigate abiotic stresses. So what we're really mitigating is one, like you, you think about herbicide applications. You kind do a banded application near the tree trunk into about a third of the spray row. That herbicide usually hits that tree trunk. [00:29:14] There is a cause and effect on the grapevine itself. What if you could put a tool down that was sprayed on the same time to mitigate that stress or de-stress it from even how much time and pressure it's having? So. Our product is really one of those tools today that's really focused on mitigating biotic stresses. [00:29:30] Other things I can think about as a farmer is like salinity in the soil. The roots are pushing. You have water issues in California. We all talk about that. How do you mitigate the plant that still maximize the yield? So. Choosing the bio fertilizer today that's really focused on that, not just being a typical, you know, can 17 or un 30 twos based nitrogen based products. [00:29:51] This is something else to bring into the marketplace. They're kind of more niche based, depending on what you're dealing with. But there there's several out there. There's, seaweed extracts would be a big one, right? That people use a lot around farms. There's humic, andic acids, organic acids in general. So those are the kind of the buckets of items today that farmers are choosing for bio fertilizers. [00:30:14] Rob Blundell: Hmm. Yeah. And I can yeah, touch a little bit more on the, on the UBP illustrate product as well in terms of kind of how, how that really functions. And as Navar said, it's, you know, helping bounce back after, say, some herbicide damage, promoting that early season boost in biomass. [00:30:27] So, you know, a product like this, this UBP will basically kind of. Inducing cell division. So in you know, increasing mitochondrial activity, more cell division essentially leads to more chlorophyll, more photosynthesis graded by a mass production. And it's actually done by acidifying the cell wall. So we acidify a cell wall. You get more what we have these, there's proton pumps on these cell wall. [00:30:48] We're basically pumping in more protons, increasing the rate of that cell division. So we're basically yeah, boosting that in ocean season biomass. Therefore having that. You know, quicker resilience to say, you know, abiotic stresses like no said, whether it's salinity, salt, drought, water, things like that. [00:31:02] So yeah, numerous, numerous benefits of some of these fertilizers. [00:31:07] Craig Macmillan: Which actually talking about antibiotic stress, that it reminds me of something. I want to apply it to this, but I also want to go back. If you're using a live material, a bacillus or something, or if you have a, a bio fertilizer that may is are there living things in bio fertilizers. [00:31:22] Nevada Smith: There can be, [00:31:24] uh [00:31:24] Craig Macmillan: be. Okay. [00:31:25] Nevada Smith: We don't have anything in ours today, but I think there are, let's call the word impregnated Fertilizers. With living organisms. It could be trico, dermas, it could be other things, bacillus. And those are good, good tools to use. [00:31:39] The hard part is like, you know, now we start to open the can of worms around like compost tea, like what's in there. And I think that's the biggest challenge that growers, those things do work as a whole. But then you start to run into the quality assurance, quality control. And I think that's where companies invest in the bio pesticide industry are really trying to. Tell the story and not just be perceived as snake oils and saying, Hey, replicated work we measure to this level, like CFU content and here's what we expect results to be consistently. [00:32:08] And this is sort of the shelf life issues and we're kind of getting as a, you know, the world evolves. I think there's just this environmental things that people choose to do. And I think, you know, everything works. Just a question of how you integrate it into your own farming systems. [00:32:24] Craig Macmillan: So speaking of environmental factors and antibiotic stress one thing that's occurred to me is that if I have something that's that's out there, either that's living or maybe maybe a fragile compound, how do things like drought and heat affect these materials in the field? [00:32:38] Rob Blundell: Yeah. Yeah, very good question. I think historically that was always kind of. What people thought of the negative of biologicals were like, well, is only gonna work under certain conditions. You know, where, where have you tested it? So yeah, it's, it's a good question as well. [00:32:50] It's , case by case dependent you know, certain extremes and temperatures, various conditions as well are gonna have effects on, you know, the, the longevity of that. But we, you know, we try to test it under. There a variety of conditions. And then for particularly something you know, with our fungicides as well for, for the grape industry, you know, these new be tested on a variety of key varietals as well. [00:33:10] You know, it's, Hey, it might work for Chardonnay but not for Sauvignon Blanc. So that's important to evaluate as well, rather than just bring a product to market that like you, it's only gonna work on very certain aspects of a, of the single industry. [00:33:22] Craig Macmillan: So heat as an example, , you have a fair amount of confidence that I can apply something in the, in the heat if I have a hot, dry condition in the summer that it's not going to. Break down those materials that are there from the fermentation or kill the live organism. We, we think there's a fair amount of resilience here. [00:33:39] Rob Blundell: Yeah, again, definitely gonna be dependent on the, the type of microbe and the type of metabolite that it's producing. But you know, microbes in nature are exposed to these extreme conditions just naturally anyway, you know, so we have epi amplified slipping on the surface of products. So on the surface of. [00:33:54] Structures. So like a grapevine, like a leaf. They're obviously out there and exposed to the elements every single day. And then the soil is a, is a chaotic environment. There's a lot going on in the soil. So microbes are just, you know, extremely resilient in nature themselves. So there's gonna be a, again it's gonna vary depending on, you know, the microbe and, and the product we're using. [00:34:12] But there's good efficacy. [00:34:16] Craig Macmillan: What's the future? What is the future looking like for biological products, living or extra? [00:34:23] Nevada Smith: for the marketing hat on myself, not the farmer side. [00:34:27] It, I think everything's coming down to specialized sprays. And if I had to vision what the features look like to me, it's gonna be about. Seeing robots down the vineyard. They have 18 different things and their little mechanisms and there's, they're just, they're analogizing what's going on in that grape cluster itself. [00:34:44] They're spot spraying three or four things and they're going down the next level. That to me, is where we're gonna get down to the future, where the grapes themselves will naturally grow less chemicals to be used overall. [00:34:54] but if you need to go through and really take care of a problem, you're gonna go through and take care of a problem. And I think that's where it's become very exciting to me. You're gonna put less of a prophylactic spray across all systems, and you're kind of really create some microenvironments where you think that Vine number seven got sprayed a lot. Vine number 21 has not been sprayed all season. Wonder why? Let's go check it out. Let's understand and investigate. [00:35:18] The other big thing I think in grapes that's really interesting from exploratory research and development side for our company is like viruses. Viruses have not been addressed and it's becoming an issue. It's something I want to kind of explore and put on our docket of, you know, assessment stuff and how we can take new technologies to really improve virus transmissions. How do you mitigate once you have a virus? And it still produce that vine for another 10 plus years. So it gets quality and quantity out of it. Those are the kind of things interesting to me. [00:35:50] Craig Macmillan: Robert. [00:35:51] Rob Blundell: Yeah, definitely. Yeah, really good point, Sarah as well. And yeah, viruses in particular is, is something we see about in the grapevine industry. And yeah, often biological companies we're focused on, you know, the, the fungal issues, the bacteria, the, the nematodes. So that's, that's a huge area that really needs some more dedication. [00:36:06] So there's gonna be some great technologies available for that in the future. Yeah, I think to speak to no Nevada's points on kind of the future of it, I think like a really kind of custom tailored approach is gonna be available for those that want it. Particularly from the pathology side of my interest. [00:36:19] I think precision monitoring and detection of disease is just, I. Advancing leaps and bounds. So again, like, you know, going out there and doing scouting, hopefully people are gonna have a lot better tools available, available to 'em in the near future to really kind of understand crucial times in their season where disease is coming in. [00:36:36] And then again, like I. Just having better tools to kind of really actually di inform us of the pathogen as well that's present rather than just again, a lot of, a lot of diseases is hard to pinpoint to an exact pathogen. We're lucky in grapes, powerdy, mildew, and, botrytis are very obvious. We know what those are, we think are some of the row crops. [00:36:52] It could be a whole host of things. We've got nematodes, we've got various sore pathogens that we can't actually see. So I think yeah, improving disease diagnosis and detection, having these precision tools is gonna be a huge part of the future where biologicals can integrate themselves in as well. [00:37:07] Craig Macmillan: That sounds pretty exciting. I wanna thank you both for being on the program. This has been a really great conversation. My guests today we're Nevada Smith. He is the head of Marketing North America and Robert Blande, who's a research plant pathologist, both with Pro Farm Group. Thanks for being on the podcast. [00:37:22] Nevada Smith: Appreciate you. [00:37:23] Rob Blundell: Thank you very much, Craig. It was a pleasure. [00:37:25] Craig Macmillan: And to our listeners, thank you for listening to Sustainable Wine Growing Vineyard team. [00:37:29] Nevada Smith: Craig, one more thing. We gotta just drink more wine.  [00:37:40] Beth Vukmanic: Thank you for listening. [00:37:41] Today's podcast was brought to you by Vineyard Industry Products serving the needs of growers since 1979. Vineyard industry products believes that integrity is vital to building long-term customer, employee, and vendor relationships. And they work hard to provide quality products at the best prices they can find. Vineyard industry products gives back investing in both the community and the industry. [00:38:06] Make sure you check out the show notes for links to Pro Farm, an article titled, what are Bio Pesticides Plus Related Sustainable Wine Growing Podcast episodes. 117 Grapevine Mildew Control with UV Light 123. What's happening in biologicals for pest management and plant health? 266 Soft pesticide trial for powdery mildew, downy mildew, botrytis and sour rot, and a healthy soils playlist. [00:38:34] If you'd like the show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. You can find all of the podcasts on vineyard team.org/podcast, and you can reach us at podcast@vineyardteam.org. Until next time, this is Sustainable Wine Growing with the Vineyard team.   Nearly perfect transcription by Descript

In this episode of The Vint Wine Podcast, we sit down with Julien Howsepian, lead winemaker at Kosta Browne, one of California's most acclaimed producers of Pinot Noir and Chardonnay. Julien shares how his path led from UC Davis to becoming a key figure in American fine wine and explains what makes the Kosta Browne portfolio so distinct—from Russian River to Santa Rita Hills, and even Burgundy.

In the latest blind tasting episode of GuildSomm: Into the Glass, Master Sommelier Chris Tanghe pours the always-tricky-to-parse Gamay and Pinot Noir comparative for Advanced Sommelier Max Goldberg. Max is based in Los Angeles and is currently the sommelier at Santa Monica's SELINE, a fine-dining restaurant from Chef Dave Beran that opened last year. Previously, Max curated the beverage programs at The Maybourne Beverly Hills and The Peninsula Beverly Hills. He is a graduate of the Culinary Institute of America.   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!   Listen to more tasting podcasts: https://www.guildsomm.com/tags/Tasting_2D00_Podcast   Read our Science of Tasting expert guide: https://www.guildsomm.com/research/expert_guides/w/expert-guides/2441/the-science-of-tasting   Dive into more blind tasting resources on the GuildSomm site: https://www.guildsomm.com/learn/blind-tasting/       Explore GuildSomm membership: https://www.guildsomm.com/recurly/v1/join

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Welcome to another episode of the Trader Joe's Wine Club, brought to you by Inside Trader Joe's. This sip-sized segment has us blushing a bit. Because, of course, we're talking about Rosé. Contrary to the opinions of some, Rosé is a serious wine, and we sat down for a serious conversation about three of our favorite Rosé options in the wine section at your neighborhood Trader Joe's. While all three share similar (yet different) pink-ish hues, each has its own story to tell and its own flavor profile to enjoy. What they all have most in common is the incredible value they represent – whether you choose La Ferme Julien Rosé, Emma Reichart Rosé of Pinot Noir, or Maison Barboulot Cinsault Rosé, you'll enjoy superior quality wine at a great price. Every day. Transcript (PDF)