Podcasts about Sauvignon

Send us a textEver wondered how to start making great cocktails at home without turning your kitchen into a full-blown speakeasy? In this fun and approachable episode of Bottles & Bites Without Borders, host Rob Clark is joined by his wife, Sandra, for a laid-back conversation on how to set up your home cocktail bar the smart (and stylish) way. They'll share essential spirits and mixers to have on hand, tools that actually make a difference, and how much glassware really matters. Plus, they'll serve up their favorite easy summer cocktails that anyone can make with simple ingredients. Whether you're new to mixology or just looking to upgrade your setup, this episode will get you ready to stir, shake, and sip with confidence.

Send us a textIs it worth spending more than $20 on a bottle of wine? What do you actually get when you bump your budget up to $40—or even $60? In this episode of Bottles & Bites Without Borders, Rob breaks down the value-packed “sweet spot” for buying wine and why this price range often delivers the best bang for your buck.We explore what changes in quality, craftsmanship, and region as you move from budget bottles to premium picks—and where the tipping point for diminishing returns begins. Whether you're stocking up for a dinner party or just want to elevate your everyday glass, this is your guide to spending smart and sipping better.Cheers to drinking well without breaking the bank!Contact or Follow Rob: www.bottlesandbiteswb.com rob@bottlesandbiteswb.com @foodwhiskey on X @bottles_bites_wb on IG Join the Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Karen and Robby get to know Yves Sauvignon. Yves is native to France but moved to the West Coast to start Oakridge Training Stables in 1981. Since moving to the states, Yves has produced many top  names in the sport and was a Gold Medal YR coach. Yves talks about how he always knew he wanted to be a trainer and the schooling he went through in France. We hope you enjoy getting to know Yves as much as we did! Oakridge Training Stables:https://www.facebook.com/profile.php?id=100057808293659Please support our sponsors:https://cowboymagic.com/https://manentailequine.com/https://exhibitorlabs.com/https://www.triplecrownfeed.com/Sign up for our mailing list!https://mailchi.mp/b232b86de7e5/majorleagueeventingllc?fbclid=IwAR2Wp0jijRKGwGU3TtPRN7wMo-UAWBwrUy2nYz3gQXXJRmSJVLIzswvtClECheckout the Major League Eventing store!https://www.majorleagueeventing.com/shop 

Send us a text Tired of overpriced appetizers and waiting 45 minutes for a table? Same. In this episode, we dive into the deliciously tempting world of personal chefs — think restaurant-quality meals without putting on pants. From romantic date nights to meal-prepped Mondays, we explore why staying in is the new going out. Spoiler alert: someone else even does the dishes. For this conversation I'm joined by Personal Chef Citlalli Maya, her small business is Fire, Fork and Gather. IG - https://www.instagram.com/fire.fork.gather/www.fireforkandgather.com Reach out to her if you're anywhere in the Houston area. Contact or Follow Rob: www.bottlesandbiteswb.com rob@bottlesandbiteswb.com @foodwhiskey on X @bottles_bites_wb on IG Join the Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Send us a textIs wine really as picky as people make it out to be? In this episode of Bottles & Bites Without Borders, we throw out the old rulebook and dive into the delicious, wide-open world of unexpected wine pairings. From spicy street tacos to sushi rolls, fried chicken to donuts, we explore how wine doesn't just go with everything—it elevates it.Join us as we sip, snack, and challenge the traditional wisdom of wine snobbery. Whether you're a casual drinker or a seasoned sommelier, you'll come away with fresh ideas, fun pairings, and maybe even a new favorite combo (spoiler: Riesling and hot wings might change your life).Grab a glass and let's break some boundaries—because wine deserves a seat at every table.Contact or Follow Rob: www.bottlesandbiteswb.com rob@bottlesandbiteswb.com @foodwhiskey on X @bottles_bites_wb on IG Join the Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Send us a text Not all donuts are created equal. In this episode, we bite into the sweet, sticky world of fried dough and rank our top 5 donuts—from iconic classics to bold, flavor-forward creations. What makes a donut unforgettable? Texture, glaze, filling… or just pure nostalgia? Tune in as we debate our favorites, share a few surprising facts, and maybe stir up a little sugar-coated controversy. Contact or Follow Rob: www.bottlesandbiteswb.com rob@bottlesandbiteswb.com @foodwhiskey on X @bottles_bites_wb on IG Join the Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Send us a text In this episode of Bottles & Bites Without Borders, we're diving into the white wines that have been stealing the spotlight in our glasses. From zippy, mineral-driven favorites to luscious, textured pours, these five bottles are delivering all the right vibes. Whether you're a die-hard Chardonnay fan or looking to explore something new, we've got tasting notes, perfect pairings, and why these wines have us coming back for more. Pour yourself a glass and let's talk wine! Contact or Follow Rob: www.bottlesandbiteswb.com rob@bottlesandbiteswb.com @foodwhiskey on X @bottles_bites_wb on IG Join the Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Haily Sundet, our Froggy Wine Specialist, of Republic National Distributing is back with another episode of Wine Wednesday. Wine Wednesday is sponsored by Bottle Barn Liquors, with 3 Fargo locations. This week's wine: Stoneleigh Sauvignon Blanc The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality.See omnystudio.com/listener for privacy information.

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This is the weekly columnSpring is here. What wines are especially suited for the warming days and the return of plants from dormancy? There are many happy choices.Bright acidity, floral aromatics, freshness, lightness, and lower alcohol are hallmarks of wines that pair with the dynamic character of the season. Here are some classic suggestions:• Sauvignon blanc. New Zealand efforts burst with lime and passionfruit and aromas of freshly mowed grass. Efforts from France's Loire Valley lean more toward flinty minerality. West Coast sauv blancs can be silky with notes of honeydew melon. All work with spring salads, seafood, goat cheese.• Riesling. Dry versions from Germany's Mosel region deliver floral aromas and crisp apple, sometimes honeysuckle and nectarine. Very versatile. Pair with a picnic.• Vinho verde. Portugal's light, high acidity, slightly effervescent, lower alcohol wine is another picnic pleaser with citrus and apple notes. Seafood is classic pairing, so is a fresh tomato and cucumber salad. It also pairs well with spicy foods. Serve well chilled.• Dry rosé. Of course. Provencal styles deliver strawberry, watermelon, lemon-lime, grapefruit, delicate whiffs of roses and other flowers. Light bodied, crisp, refreshing. Another very versatile food wine and can be enjoyed sipped by itself during a lovely spring afternoon.• Pinot noir. The light red is versatile. Enjoy ripe strawberry flavors amid silky tannins.• Gamay. These wines from France's Beaujolais can be slightly chilled. They deliver vibrant flavors of strawberry, raspberry, cherry, and cranberry. Thanks to carbonic maceration—where fermentation begins inside the intact berry in an oxygen-free tank—you also may get banana, kirsch, or bubblegum. Usually light bodied with good acidity, low tannins, low alcohol, silky mouthfeel, refreshing. Another very versatile food pairing wine.Not all wines are well suited for spring. Wines to think twice about before opening:• Heavy, full-bodied reds. Grippy tannins and higher alcohol of cabernet sauvignon, syrah/shiraz, mourvèdre can make them awkward springtime wines.• Mass-market blends with residual sugar. With candied fruit flavors, thick, syrupy textures, and elevated alcohol they are not sprightly in spring. Or any season, some would argue.• Heavy-oaked chardonnays and viogniers. Butter and vanilla notes easily overpower spring's lighter fare. Save those for winter.Tasting notes:• Rabble Sauvignon Blanc, Central Coast 2022: Nuanced, balanced, impressive interplay of tartness and hint of sweetness with plenty of fruitiness. $18-21 Link to my review• Mendes & Symington Monção e Melgaço Contacto Alvarinho Vinho Verde DOC 2023: Bright, refreshing, great minerality, outstanding quality. $22-27 Link to my review• Maison Sainte Marguerite Symphonie Rosé, Côtes de Provence 2022: Elegant, refined, classic, harmonious Provence rosé. Finesse, freshness with minerality, bright acidity. $24-28 Link to my reviewLast roundA book fell on my head. I can only blame my shelf. Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Gus Clemens on Wine is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Send us a text The bourbon industry has come a long way from the explosive boom of the 2010s—but where does it stand in 2025? In this episode, we break down the current state of bourbon: Is the hype fading, or is the market simply evolving? With distilleries producing more aged stock than ever, limited releases still commanding attention, and global demand shifting, we explore whether bourbon is still riding high or facing a slowdown. Plus, we'll discuss the impact of craft distilleries, consumer trends, and whether bourbon's premiumization can sustain its momentum. Grab a glass, and let's talk bourbon in 2025!

Alto Adige Sauvignon Lafoa 2022, straordinario vino prodotto dalla Cantina Colterenzio, si conferma come una delle massime espressioni enologiche prodotte con il Sauvignon Blanc in Italia. Vino complesso ed elegante, conquista per la seconda volta il titolo di migliore vino del mese oltre alla conferma dei Cinque Diamanti DiWineTaste, un riconoscimento ampiamente supportato dalla qualità che questa cantina esprime da anni in ogni suo vino.

Alto Adige Sauvignon Lafoa 2022, an extraordinary wine produced by Cantina Colterenzio, prove to be, again, as one of the greatest enological expressions produced with Sauvignon Blanc in Italy. A complex and elegant wine, it conquers the title of best wine of the month for the second time, in addition to the confirmation of DiWineTaste Five Diamonds, a recognition widely supported by the quality that this winery has expressed for years in each of its wines.

Send us a text What do we really expect when we dine out in America? Dining Expectations in America dives into the evolving standards of service, food quality, ambiance, and cultural influences shaping the way we eat. From the rise of fast-casual to the fine-dining experience, we explore the shifting expectations of diners, the challenges faced by restaurants, and the trends redefining hospitality. Whether you're a foodie, industry professional, or just curious about the state of dining today, this podcast serves up thought-provoking conversations and behind-the-scenes insights from across the American restaurant scene. Contact or Follow Rob: www.bottlesandbiteswb.com rob@bottlesandbiteswb.com @foodwhiskey on X @bottles_bites_wb on IG Join the Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

This is the weekly columnBy best estimate, there are some 10,000 different grape varieties in the world. If you tasted a different one every day, it would take you more than 27 years to complete the task. Thankfully, the world of wine is confined to a smaller number.About 6,000 grapes belong to the principal fine wine species Vitis vinifera. Only about 1,300 are actively used in winemaking. Only 13 varieties make up one-third of global winemaking; 33 varieties make up more than half of global use.The variety of grapes is significantly different depending on the country. Italy apparently has the most diversity, home to more than 1,300 varieties used in wine making. Sangiovese is Italy's most-planted grape, but it only accounts to around 8% of grapes grown.In contrast, New Zealand cultivates around 30 varieties, with sauvignon blanc accounting for 78% of production. Sauv blanc, pinot noir, pinot gris, and chardonnay account for more than 90% of New Zealand's wine grape production.The wine industry in the United States is so large and chaotic we do not know how many wine grape varieties are grown, and there are some native wine grapes that are not Vitis vinifera. We do have an idea about the top 10, which account for more than 80% of grape production. The numbers are rough because there are 50 different wine producing states with 50 different counting regimens. And the numbers change every year according to the vagaries of agriculture.According to the best-available numbers, there are 457,700 acres planted in the top ten varieties in the U.S. What follows are acres and percentages of the total:• Chardonnay: 106,000 (23.2%)• Cabernet sauvignon: 101,300 (22.1%)• Pinot noir: 61,800 (13.5%)• Merlot: 51,900 (11.3%)• Zinfandel: 47,000 (10.3%)• Syrah/shiraz: 22,000 (4.8%)• Pinot gris: 19,800 (4.3%)• French colombard: 19,700 (4.3%)• Sauvignon blanc: 17,300 (3.8%)• Rubired (used in bulk wine): 10,900 (2.4%)Tasting notes• Stoller Family Estate Chardonnay, Willamette Valley 2023: Presents without complications of oak or excessive malolactic fermentation. Simple, clean, pure. $19-25 Link to my review• Beringer Knights Valley Cabernet Sauvignon, Sonoma 2021: Drinks like a Napa, priced like a Sonoma. Go-to rich red wine play year after year. $25-35 Link to my review• Chateau Ste. Michelle Cabernet Sauvignon Canoe Ridge Estate, Horse Heaven Hills 2019: Consistent cab made by Washington State's largest winemaker; tasty tannins, generous fruit. $30-36 Link to my review• William Chris Vineyards Mourvèdre Reserve, Texas High Plains 2018: Solid, silky presentation of mourvèdre, a grape that found a home in Texas. Good balance of fruit, acidity; reserved, elegant tannins. $35-38 Link to my reviewLast roundI tell everyone about the benefits of eating dried grapes. It's about raisin awareness. Wine time.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Send us a text  Join us on Bottles & Bites Without Borders as we uncork the magic of two of France's most celebrated wine regions—Burgundy and the Loire Valley—with Vince from V is for Vino. Vince brings his expertise and passion to the table as we discuss what makes Burgundy's Pinot Noir and Chardonnay so iconic, and why the diverse wines of the Loire Valley deserve a spot in your collection. From terroir and tradition to food pairings that make these wines sing, this episode is a deep dive into the heart of French wine. Pour a glass and let's explore!

Send us a text Looking to shake up your wine game this year? In this episode of Bottles & Bites Without Borders, we're diving into the top five wines, regions, and countries you need to explore in 2025. From emerging wine powerhouses to underappreciated gems, we'll break down what's trending, why these picks deserve a spot in your glass, and what bottles to look out for. Whether you're a casual sipper or a serious collector, this episode is packed with insights to keep your wine journey fresh and exciting. Cheers to new discoveries!

Château Loudenne, une chartreuse bâtie en 1670 par une famille d'aristocrates bordelais, a été la première étiquette en Médoc Blanc en 1880 sous la houlette de négociants anglais, les Gilbey, qui furent propriétaires du « château rose » jusqu'en 2000.Après une brève parenthèse française, le domaine tombe dans l'escarcelle d'un groupe de spiritueux chinois

Send us a text Whiskey dinners promise sophistication and indulgence, but do they actually deliver a great dining experience? In this episode of Bottles & Bites Without Borders, we dive into the reasons why whiskey and multi-course meals often don't mix. From palate fatigue to overpowering flavors, we break down the science behind why whiskey struggles to complement food in the same way wine or beer can. Plus, we'll explore creative ways to enjoy whiskey alongside a meal—without overwhelming your taste buds. Whether you're a whiskey lover or just curious, this is one episode you won't want to miss! Contact or Follow Rob: www.bottlesandbiteswb.com rob@bottlesandbiteswb.com @foodwhiskey on X @bottles_bites_wb on IG Join the Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Send us a textIn this deliciously informative episode of Bottles & Bites Without Borders, we take a deep dive into the fascinating history of one of the world's most beloved foods: pizza. We trace its humble beginnings in Naples, Italy, where simple flatbreads were topped with modest ingredients like tomatoes, cheese, and basil. But pizza's story doesn't stop there—it's a tale of migration, reinvention, and cultural adaptation.Join us as we explore how pizza journeyed across the globe, evolving into iconic styles like New York's thin crust, Chicago's deep dish, and Tokyo's seafood-inspired creations. We'll also bust some common myths, including whether Queen Margherita really inspired the famous pizza or if that's just a saucy tale.From wood-fired ovens to pizza chains, we discuss how pizza has become a symbol of comfort food and creativity around the world.Whether you're a pizza purist or a pineapple-on-pizza enthusiast, this episode will have you craving your next bite.Contact or Follow Rob: www.bottlesandbiteswb.com rob@bottlesandbiteswb.com @foodwhiskey on X @bottles_bites_wb on IG Join the Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Send us a text In this episode, we dive into the rich history, distinctive characteristics, and global appeal of Sangiovese, the grape behind some of Italy's most celebrated wines, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. From its ancient roots in Tuscany to its modern-day cultivation around the world, we explore what makes Sangiovese so special. Join us as we sip, swirl, and savor the stories of this versatile grape, offering tips on how to pair it with food and why you should have this wine in your glass. Contact or Follow Rob: www.italianbottlesbites.com rob@foodwinewhiskey.com @foodwhiskey on X @italian_bottles_bites on IG Join the Italian Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Send us a text Discover the vibrant world of Italian white wines in Vino Bianco: Exploring the White Wines of Italy. From the crisp and refreshing Pinot Grigio of Veneto to the aromatic Vermentino of Sardinia, each episode delves into the history, regions, and winemaking traditions behind Italy's most celebrated white wines. Join us on a flavorful journey through vineyards, varietals, and vintages, as we uncover the secrets of Italian winemaking and share tips for pairing these exquisite wines with your favorite dishes. Perfect for wine enthusiasts, foodies, and anyone with a taste for Italian culture. Salute!

Send us a textFood, Wine & Whiskey is going Italian.  We are re-branding the show, please give a listen to get the details.Contact or Follow Rob: www.italianbottlesbites.com rob@foodwinewhiskey.com @foodwhiskey on X @italian_bottles_bites on IG Join the Italian Bottles & Bites FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Since the year 2000, wineries in the United States have grown from 2,000 to nearly 12,000. How can a brand stand out in the market? Dan McCole, Associate Professor in the Department of Community Sustainability at Michigan State University researches the impact of tourism on communities. He studied what makes brands that make the majority of their sales in the tasting room successful in new wine regions including Texas, Michigan, and Pennsylvania. Dan shares tips on how to sell new hybrid varieties, what messaging has the biggest impact on sales, and what customers are really coming to the tasting room for (it's not wine!). Resources:         222: How Sustainability Sells in a Tough Market | Marketing Tip Monday 246: 3 Ways to Make Your Tasting an Experience | Marketing Tip Monday Dan McCcole Exploring Winery Visitors in the Emerging Wine Regions of the North Central United States Market research reveals why consumers are drawn to wineries in Michigan Survey of Wineries and Non-winery Tourism Businesses in 25 Emerging Wine Regions The impact of different product messages on wine tourists' willingness to pay: A non-hypothetical experiment Understanding winery visitors  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 Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace 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: Since the year 2000, wineries in the United States have grown from 2000 to nearly 12, 000. How can a brand stand out in the market? Welcome to Sustainable Wine Growing with the Vineyard Team, where we bring you the latest in science and research for the wine industry. I'm Beth Vukmanic, Executive Director, Since 1994, Vineyard Team has brought you the latest science based practices, experts, growers, and wine industry tools through both infield and online education so that you can grow your business. [00:00:37] Please raise a glass with us as we cheers to 30 years. [00:00:41] In today's podcast, Craig Macmillan, Critical Resource Manager at Niner Wine Estates, with a longtime SIP certified vineyard and the first ever SIP certified winery, speaks with Dan McCole, Associate Professor in the Department of Community Sustainability at Michigan State University. [00:01:00] Dan researches the impact of tourism on communities. He studied what makes brands that make the majority of their sales in the tasting room successful in new wine regions, including Texas, Michigan, and Pennsylvania. [00:01:15] Dan shares tips on how to sell new hybrid varieties. What messaging has the biggest impact on sales and what customers are really coming to the tasting room for hint It's not wine [00:01:28] want to be more connected with the viticulture industry, but don't know where to start become a vineyard team member Get access to the latest science based practices experts growers and wine industry tools through both infield and online Education so that you can grow your business Visit vineyardteam. org and choose grower or business to join the community today. Now let's listen in. [00:01:52] Craig Macmillan: Our guest today is Dan McCole. He is an associate professor in the department of community sustainability at Michigan state university. And today we're going to talk about some lesser known smaller wine regions and the challenges of marketing hybrid wine grape varieties to customers and some successes. [00:02:08] So thanks for being on the podcast, Dan. [00:02:10] Dan McCole: I'm happy to be here, Craig. [00:02:12] Craig Macmillan: Before we, we get talking about wine in particular I'd like to kind of get oriented in your larger focus. You've done a lot of work in the world of natural resources and ag based tourism contributing to community sustainability. And I think that that's a really interesting topic just in general. [00:02:28] Can you tell me a little bit about your work just in the broad scheme and kind of what kinds of things you're interested in [00:02:33] Dan McCole: Yeah, sure. It's funny, I actually got into wine. I'm really a tourism scholar. And shortly after I arrived at Michigan State University, I was pulled into a project, that was looking at specifically at tourism. It was part of a larger project that looked at cold hardy wine varieties. So cold hardy hybrids. [00:02:55] And there was a team of viticulturalists and enologists and economists. And I was sort of brought in there, for the business portion of the team specifically looking at tourism, but that also some consumer behavior questions that we had on that as part of that project. My focus within tourism is the impact of tourism on communities specifically. [00:03:15] I'm not a hospitality guy. I look at the impact of tourism on communities. And so, you know, especially in areas like where I live in Michigan the industrial Midwest where, you know, the economy is shifting a bit. You have these places that sort of former manufacturing areas, former extraction areas for like lumber and coal and things like that. [00:03:36] They're looking to new industries and tourism is a big part of it. And so we look at all the impacts on those communities, both positive and negative. We look at economic impacts, sociocultural impacts and environmental impacts. [00:03:47] Craig Macmillan: it's exciting to see the growth in wine industries throughout the United States. I think that it's fascinating and it's only going to continue. In my opinion, I think we're going to see more of this, but again, then you're selling wines that are not commonly known. You're using the Frontenac one example. Marquette in particular was a variety that you had done some special work on. Tell me a little bit about what you did around that. [00:04:12] Dan McCole: Just to echo what you're saying. First of all, about the growth in, in the number of wineries is crazy. In the year 2000, I think the U S had 2000 wineries. Now we're up to almost 12,000. That's just crazy growth. So it's not only interesting, it's just fascinating. And. A lot of that growth has happened outside of the traditional wine areas in the West Coast. [00:04:30] It's happened, you know, in places like where I live in Michigan, but Pennsylvania, Iowa, Wisconsin, Minnesota, Texas, you know, Virginia, everywhere. And that to me is quite interesting because a lot of these wineries are, they're pretty small. And they sell a lot of their wine out of the tasting room which makes it a tourism product really, because they have to drive visitors to their tasting room. [00:04:52] So that's, that's what got my interest. But in a lot of these areas, you can't necessarily grow the traditional wines that you can out in California, for instance, in the central valley or, you know, Napa, Sonoma. Here in Michigan, we do have some areas where you can go vernifera and mostly, you know, like German varietal, the Riesling is, is quite good here, you know, cool, cool temps, but they're really in small microclimates, but a lot of the areas I tend to work in, they rely on, you know, hybrid grapes, wine grapes. [00:05:22] And, you know, these have just developed over the last 20 years, a lot of them or, you know, some of them are a little bit older but some of them are quite new, including Marquette, which is probably, You know, 15, 16, 17 years old since it was developed at University of Minnesota. And that wine in particular is quite interesting because when you're talking about, especially up here in the North where I work and with a lot of the wineries I'm at, they can do okay with white wines, but red wine has always been a bit of a challenge. [00:05:48] And so Marquette comes along and it's pretty promising wine for making, you know, red wine. So everybody was pretty excited about it. We wanted to know a little bit more about what you tell consumers that will impact their interest in a wine. In academia, we talk about this concept called willingness to pay or valuation. [00:06:09] Essentially what we're talking about is, how much does a product mean to somebody? And that they're willing to buy and how much are they willing to buy it for? So we did these interesting studies with Marquette looking at what can you tell somebody about this grape? That will increase their valuation of it because when we were talking to wineries, you know We'd ask them like what do you tell them about Marquette? And they said, well, you know, we tell them this and that. And as we had these conversations with a number of wineries, we could pretty much break down what they told about this grape into three categories. [00:06:42] One was sort of these sensory descriptions, medium bodied wine, grandson of Pinot Noir and, with hints of, and flavors of such and such [00:06:54] another category of information that they were talking about was, the local message, you know, everybody's into locally produced, locally you know, grown local, local, local. They talked about how the Marquette grape was developed sort of locally specifically for these environments. It doesn't require as many agricultural inputs you know, to be able to grow here. It, Helps local wineries to produce these kind of wines, et cetera, very local, local, local message. [00:07:23] And then the third thing was they talked about how wines made with Marquette grapes had won competitions at international wine competitions. And so, you know, that was one of the things they told about them. And so we wanted to know, like of those messages, does anyone have. A little bit more bang [00:07:38] Craig Macmillan: Right, right. [00:07:39] Dan McCole: you know, that you have, and, and, you know, that could be communicated on the label or in the tasting room or in tasting notes or whatever. [00:07:46] So, you know, essentially we did this complicated experiment and which is, you know, a whole other story on its own, but but it was kind of interesting, but essentially what we found was that one of those three messages didn't really impact people's willingness to pay. One of them did a little bit. And one of them did quite a bit. [00:08:05] Craig Macmillan: I'm on the edge of my seat. [00:08:06] Dan McCole: You're on the edge of your seat. Okay. I was wondering if you wanted to have a quiz. They didn't want to pay less, but they didn't necessarily want to pay more. [00:08:13] The local message, people were willing to pay more for that, but not a lot. [00:08:17] It was the awards, and it was interesting because we had people sample four different Marquette wines, and we didn't ask them about the specific wines, we just asked questions about Marquette wines. Here are four Marquette wines, you know, so you get a sense of this grape and the wines made from it. [00:08:33] And we didn't say that these wines had won awards just that wines made with Marquette had won awards. But that made people pay a willingness to pay a lot more. [00:08:41] Craig Macmillan: Interesting. [00:08:43] Dan McCole: And, and I think that has something to do with wine itself as a product. Part of our other research shows that, you know, The people who tend to go to tasting rooms in these emerging areas don't necessarily have the same level of wine knowledge or wine experience or wine purchase behavior. [00:08:58] And so they might be looking a little bit more toward people who are experts in this to tip them as to if they should like this or not. I mean, we're all kind of like that with, with wine, the points and things like that, you know, let's see what a, an expert tells us. And we're influenced by that. [00:09:15] Craig Macmillan: That is interesting. It just made me think of diffusion of innovation, you know, where you have some folks that would be like, Oh, Marquette's delicious, fantastic, I want it. And then there's another population that's like, Well, let's, is it? If other people are indicating that it's good and that they like it, which is communicated through points in this case, then that opens the door. [00:09:35] And then maybe you get some more momentum after that, some more momentum after that, momentum after that, you know, and wine regions have kind of developed along that same. Principle, the sense of place piece is also kind of interesting because a lot of wineries, I think are really focused on conveying these wines are a sense of place. [00:09:52] And I was expecting that to be a real motivator because these are special places with special wines. But not necessarily. [00:10:02] Dan McCole: Well, yeah, you know, wine more than probably any other product at least beverage is, so tied to the terroir, right? If you're thinking about a wine in Michigan or Iowa or, Missouri and you know, a little bit something about wine, you'd say, Oh, those aren't really wine areas. Are they? [00:10:22] And you might be a little skeptical. Whereas, you know, if you're talking about, Oh, this wine is made in Italy or France or Chile or, California or, Australia, wherever people say, Oh, yeah, they make good wines there. Right? This tie to the terroir in the area is true. But think about like, yeah. craft beers. People don't really give it the same level of scrutiny where it's made from. If you go to you know, a place, I mean, we just don't have the connection, you know, Germany or Czech or, you know, places are known for certain kinds of beer, but you're not necessarily skeptical about a beer made in Iowa or Missouri or Michigan or, wherever. [00:10:58] Same thing with spirits. We've seen a lot of craft distilleries coming around , and people think that's cool, . But wine, they're still a little suspicious of really. Could we really have a good wine made in this location or that location? So that sense of place is interesting. So I think with the, experiments we did, it was really that the reason there was a little bit of an increase, I think, is just people for. Mostly environmental reasons but you know, some other reasons to support local business you know, latched on to that local message. And we're willing to pay a little bit more for that, but not a lot more. [00:11:30] Craig Macmillan: Right. And if I remember correctly the environmental aspects of this did play at least a little bit of a role [00:11:37] Dan McCole: that that's exactly right. That is something that wineries do communicate about the wines especially made with hybrid wine grapes. I mean, first of all, the, the term hybrid grape is something that the industry uses and people like you and I might use but the average consumer doesn't know what that means. [00:11:53] The average consumer doesn't know what Vitis vinifera is. They've maybe heard of grapes, but, you know, if you ask them if they've heard of Cabernet Sauvignon or Marquette, they might say, Oh, I've heard of Cabernet Sauvignon, and if they're from certain areas where Marquette is grown, they might say, Oh, yeah, I've heard of that too, to a lesser extent, but they're not gonna know that one's a hybrid grape and one's not. [00:12:13] And even if you were told, they wouldn't know what that means. Cabernet Sauvignon sounds like a hybrid. Between Cabernet and Sauvignon, right? So, like, they don't really make that distinction as much as the industry does. [00:12:25] Craig Macmillan: Are there other varieties in the upper Midwest that have the same kind of potential, do you think? [00:12:31] Dan McCole: There are several that people are interested. You mentioned Frontenac before. Frontenac's been around for a while and it's another one that makes a red wine. Petite Pearl is sort of another one that's a little newer than Marquette, which has some promise. [00:12:45] On the white you have which has also been around for a little bit and you know, Brianna and La Crescent and, and some of those essentially what they do is allow for this growth that we've seen in areas where it was previously not feasible to, produce wine. [00:13:02] People are ever going to get to the point where they prefer a Marquette over a Cabernet Sauvignon, I mean, some people do but in large numbers that could be a while. And it may never happen. To me, a lot of these wineries and these areas. They're, they're smaller wineries that sell most of what they produce out of their tasting room. [00:13:24] And that's a pretty good model for them because when you're producing such a small amount of wine, the production cost per bottle is pretty high, so just to break even you might need to, you know, sell it at 15, 16, 17 dollars a bottle. If you want a little bit of a margin, you're going for 25 dollars. [00:13:44] Now if you're in a wine shop And you have the choice between, a $25 bottle of Cabernet Sauvignon or, go with something else like a you know, a Pinot Noir or something, and a $25 bottle of Marquette. It's gonna be hard for that Marquette to compete. [00:14:03] Plus the winery's gonna have to pay the, middleman, the distributor and the retailer. They're cut too. Selling it out of the tasting room makes a lot of sense when it's that high. You don't have the competition, you don't have to give other people their cut. , [00:14:16] what we've found in these areas is that people aren't going to the wineries for wine. [00:14:23] Our research clearly shows this. They're going for a wine based experience or wine themed experience, when we ask people why they came to the winery, the reasons given were, for a relaxing day out to socialize with somebody else to bond with friends or loved one or you know, a group of women who are getting ready and part of a bachelorette party or something. [00:14:44] And, lower down the list is to learn more about wine and lower down is to acquire wine or build my cellar or things like that. They're not going there for that purpose. They're going for an experience. [00:14:54] Now, if the experience is good and the wine is good enough, they'll buy some of that wine, again, because the context of a purchase. Makes all the difference in the world. For years, we've known this about consumer behavior, that the situation in which somebody buys something makes all the difference in their behavior, whether they're going to buy it. And we know this in the wine industry, right? Think about how much you're willing to pay for a bottle of wine at a restaurant versus at a store. [00:15:24] Because the situation is different. And our right. Our willingness to pay goes up. Our willingness to buy one product over another changes. And by like the situation I'm talking the physical surroundings make a difference. The social surroundings, who you're with you know, at the time, the temporal perspective, meaning the urgency associated with it whether you have plenty of time to shop, whether you're in a hurry, What they call the task, which is like the reason for the purchase. [00:15:49] So are you buying it for a gift? Are you bringing it to somebody's house? Are you getting it as a souvenir? And then, and this is, I think most important is something called the antecedent States. And this is like the consumers. Mood at the, at the moment of purchase, it's emotional state. And this has changed by, you know, what has happened immediately before the purchase. [00:16:11] So if you're at a winery and you know, Iowa, Missouri, Michigan, Minnesota, Wisconsin, and. You're having a great time and you and I are there together. We're getting along real well, getting to know each other. We're having a wine. The wine's, you know, fine. It's pretty good. We talked to some other people. It's just been a great day out. The weather's been beautiful. There are beautiful views and we walked through the vineyard. We're in a good mood, and that's gonna change our purchase situation. All of those factors change the purchase situation. In some cases, the wine just has to be good enough. [00:16:44] Now, if the wine is terrible and it's really a burden to drink, we're probably not gonna buy that wine. [00:16:50] Craig Macmillan: A burden to drink. I love that. I've never heard that before. I'm going to use that in my real life. [00:16:56] Dan McCole: Have you, have you had many wines that have been a burden [00:16:59] Craig Macmillan: I I'm a judge for a home winemaking competition. So yes, many wines are a burden to drink. [00:17:05] Dan McCole: Yeah, okay. Yeah, I've had a few, but generally I've got a pretty open palate. [00:17:11] Craig Macmillan: I'm sorry. I interrupted [00:17:12] Dan McCole: if we, found these wines to be, you know, not great, then we're not going to buy them. You know, it's going to dampen our experience, if the, the wine grapes that you were asking about, if they're good enough, they're good enough. There's a market there for that. They don't need to be the next, you know, Chardonnay. [00:17:28] Craig Macmillan: Something else that you looked at that I found pretty fascinating was you look for commonalities or differences in wine consumers. I think it was in Michigan. You were connecting with people, I think at the winery And we're doing some survey work. And so I started some semi structured interview work. Is that right? [00:17:42] Dan McCole: Well, not necessarily. We have done some structured interviewing, but I think what you're talking about. So we had a program that we did for several years, both in Michigan, Wisconsin, and Minnesota, where we developed a system to be able to intercept people at the winery very quickly. We didn't want to disrupt their experience at the winery, just very quickly. [00:18:04] And we, we worked with wineries, they did these intercepts for us. Would you be interested in participating in a study that Michigan State's doing? If so, just give us your name and email and they will follow up with you within a week. So we got this, we worked with a number of wineries, so we, every week we would get, you know, a few hundred names and we would survey them. And we do this over, you know, a 16 week period every year. [00:18:25] Craig Macmillan: wow. [00:18:25] Dan McCole: We got in touch with a lot of people who had just taken a visit to the winery and we were able to ask a lot of different questions. One line of inquiry that we focused on was trying to get to know who are these consumers? [00:18:39] This is where we first learned that the consumers who go to a winery are different from wine consumers. They're a form of wine consumer, but they're not the same as what most of the information, the trade information available on wine consumers is because that those air mostly in a retail context. [00:18:58] That's where I told you earlier. We learned that, the visitors to wineries in these areas tended to be a little less wine knowledgeable, have a little less wine experience. Purchased a little less wine, you know, beforehand before, you know, coming to the winery and and there were also some differences state to state mostly that had to do with some spending, but some of that was explained geographically, how close the wineries were to major breweries. Population areas and things like that. [00:19:29] One interesting thing that we learned. So in, Michigan, I, I mentioned this earlier, quite a , a lot of the wineries are in areas where they will produce wines with vinifera, grapes that we've heard of before. You know, Cabernet Franc Riesling, Pinot Grigio, some Chardonnay, you know, etc. [00:19:48] And there are some wineries that that use cold, hearty grapes in Wisconsin and Minnesota. They pretty much all use these cold, hearty grapes. So we asked people, how familiar are you with cold, hearty grapes? And it was interesting in Michigan. They shared familiarity greater than the other two states. [00:20:05] But when we asked them if they'd heard of these specific grapes You know, Marquette Marichal Foch yeah, Frontenac, Gris, Frontenac Brianna, La Crescent. We made up a few names of grapes that don't exist. And in Michigan, they were just as likely to say they've heard of those made up grapes as the real grapes. [00:20:27] And in Wisconsin and Minnesota, however , they hadn't heard of those and they indicated that they've heard of the real grapes. And, and so what that told us was that if you, familiarize the consumer enough with these grapes, they'll get to know them and recognize them. And in Michigan they just hadn't because there aren't as many that use these cold hardy grapes. [00:20:47] Craig Macmillan: Oh, that's, that's really interesting. We're talking about cold hardy's equality. I've done been doing a lot of interviews with folks from places like Texas. And also the Pacific Northwest, which are both areas that are very vulnerable to climate change. And in the case of the Northwest, that still might be vinifera. But for instance, the Willamette Valley may have to rethink Pinot Noir if things continue to warm. In Texas, it's about heat, where they're having just terrible collapses of vines. And there are, you know, these heat tolerant varieties that nobody's heard of. If you were to be called in as an expert and flown to Texas, what kind of advice would you give to the extensionists at Texas A& M or to the wine marketing associations or anything like that? Based on what you've learned in the Midwest. [00:21:37] Dan McCole: I do work with some people from Texas A& M on different projects that we've been part of. So I'm a little bit familiar with their challenges, mostly they're viticulturalists they have unique challenges. The kind of things that, that I work with that really apply, even though most of my work has been done up here in the, upper Midwest and the great lakes area from the, small business perspective, they have the same challenges. [00:21:59] I would argue that in fact, I published a paper on, proposing that there are really four different kinds of wine regions. One is sort of the famous wine regions we know about. Those would be the Napa and the Sonoma or a Tuscany and other places like that Burgundy and France. They produce a lot of wine and they have good wine tourism 'cause people want to go to these regions. [00:22:22] Then we have regions that produce a lot of wine, but they don't necessarily have a whole lot of tourism. They don't rely too much on tourism. These are the bulk wine producing regions of the world. [00:22:33] Then you have lots of regions around the world. Especially you think of like Eastern Europe, they have a long tradition of winemaking, but it's really just for local consumption, right? And and so they, they sell it locally. They don't really rely on tourism. People aren't going to these regions. , you can think of Bulgaria and. You know, certain parts of Austria or, you know, wherever. [00:22:55] And then there's this newer fourth region. And these are wineries that don't have a long tradition of winemaking. These are like the wineries that have popped up all over the U. S. over the last 20 years, and they are entirely reliant on tourism. to sell their product because they're mostly selling out of the tasting room. And each one of these four regions has different business models. [00:23:16] If a winery is in an area that relies on tasting room sales, either entirely or largely and or is making wines with grapes that people are less familiar with then they have similar challenges regardless of where they're located or what those wines are called. [00:23:36] One of the things I would say is recognize that, people are there to buy an experience, not a product. And if they have a good experience, they'll buy the product. A lot of wineries I've worked with, they understand this, but they still consider themselves being in the, you know, primarily wineries and wine producers. [00:23:55] And, and they are, and you can understand why they are that way. Their consumer's primary, you know, the product they're seeking the most is not a actual tangible product. It is that experience. And so realizing that that that you are really in that experience industry just happens to be wine themed and you also produce wine and you're going to sell that wine to them that realizing why people are there and then that they're Behavior, the things that are going to change their behavior, get them to buy more wine, et cetera is going to be different from most of the information that's out there about consumers realizing that the wine consumer behavior that's out there and all the trade magazines Is mostly for people at retail and they are very different there. [00:24:40] They have a lot of commonalities And even if we're talking about the same people the situation is different and therefore their behavior is different So essentially they're a different kind of consumer, when they're there and then the last thing I would tell them is you know based on what I was telling you about the work we had done in minnesota and wisconsin is don't shy away from the name of the grape and, , just say that, and people don't care if it's hybrid or not, just push the name of that grape. So you get some recognition of it. And then people, especially if they're newer to , to wine, you know, they're gonna say, Oh, I really like this grape. I like wines are made with this grape. And, you know, they tell two friends and so on and so on. [00:25:20] Craig Macmillan: Interesting. I don't think I saw this in your writing, but obviously you have some experience with this. Are there particular things, elements that a winery that's selling this experience, types of experiences, types of things that a winery would have the most success with or things that you saw that had the most popularity or the most success? [00:25:43] Dan McCole: Yeah, we, we haven't done that work. We actually have a proposed in a grant that, hopefully will be funded coming forward. A colleague of mine at Cornell, Miguel Gomez, he did a couple interesting little experiments to, see what, generated more sales in, in one experiment, he found that essentially the, the more satisfied people were with their tasting room experience. The more wine they bought and the more money they spent on wine. So the more bottles, the more money they spent and the more bottles they purchased. And, and it was really clear. And if you could get somebody from being very satisfied to extremely satisfied, The amount of wine just jumped way up in the amount of spending. [00:26:29] So trying to get somebody extremely satisfied with their tasting room experience. So that begs the question, what leads to satisfaction experience. And what was interesting is it wasn't the quality of the wines. It was things like, crowding if it wasn't too crowded decoration, the atmosphere that was created, whether it was a nice place the service. The you know, the people serving. [00:26:54] I was at another conference where another colleague Zeta Vickers at University of Minnesota. She had done some experiments with tasting those. She was giving people wines to try and she would show them photos of people in different states of emotion. So some of them were really happy, some of them were angry, some of them were scared, some of them were sad, whatever. And she experimented with the same group of wines. And asked people to rate their level of satisfaction. And one of the things she learned was regardless of which wine followed, the wine after showing somebody who was happy, a picture of somebody who was happy, was always rated more higher than the other emotions. [00:27:34] And so the lesson that she gave from this and fits in with Miguel's work is if you're hiring somebody to work in your tasting room and you have a choice between two people, one of them is incredibly knowledgeable about wine knows everything there is to know, but isn't the most . necessarily friendly, outgoing person in the world and the other one doesn't know much about wine, but is very engaging and friendly and outgoing. Train that person about wine, hire them and train them about wine versus the wine person what Zeta said, if people are in a good mood or they see somebody in a good mood, they're more likely to be satisfied with the wine. [00:28:08] And if they're more satisfied with the wine and more satisfied with their experience, then they're, going to buy more wine. [00:28:13] Craig Macmillan: Variable I wonder about is music. [00:28:16] Dan McCole: Yeah, [00:28:17] Craig Macmillan: I'm really curious about what impact that might have. And it gets to this emotional response piece, where if people are having a good time, you see people smiling, the staff are very friendly and smiling, that encourages you to Enjoy the experience be satisfied the experience then purchase product as a result [00:28:34] Dan McCole: I would agree with that 100%. And I think that's part of being very satisfied or extremely satisfied with the tasting room experience. If there's either good live music or it doesn't even have to be that there's a, there's a little winery up here in Michigan that, in the middle of their tasting room, they have this, sort of classic Harley. [00:28:52] And the music in there is always like classic rock, and it's turned up a little bit higher than you would normally expect. And they have a great view and it's a really beautiful winery and it's looking over Lake Michigan, it's really lovely you can't go there and not have a good time, you know, it's just a lot of fun. [00:29:08] Craig Macmillan: yeah, that's interesting if there's one thing you were gonna tell folks regardless of where they were on this topic Making the sale of an unknown wine variety. What would it be? Just one idea one thing [00:29:22] Dan McCole: Well, based on the research what we told people about the awards that were won, if your wine has won awards showcase them. Let people know that that they've won awards that that really does seem to make a difference. So to the point where once we, when we had our findings, we were reporting them at a conference of winemakers and, and somebody said, I'm really glad you said that because we did win awards, but we'd already had our bottles labeled. [00:29:46] And so we were, printing off different stickers that we're applying by hand, bottle by bottle. And we were going to give up doing that, but maybe we should continue. And I said, yeah, I mean, that was the thing more than anything else. You communicate to people about the wines is that they'd won awards. [00:30:01] Because if you're talking about people who everybody feels a little inferior, not everybody. We, we all know some people who are very. You know, feel like they know everything there is to know about wine, but a lot of us are, are a little inferior about whether we know as much as we should about wine to have experts sort of say that, you know, wine more than, more than a lot of things makes a big difference. [00:30:23] And so awards are, are one of those things and enter those competitions. And, and if you win them make sure you communicate that to your consumers. [00:30:30] Craig Macmillan: That's fascinating. Where can people find out more about you? [00:30:33] Dan McCole: Well, they can go onto the, website or, or look me up, Dan McCole. You'll find some of the writings I've had on Google and there are two Dan McCalls out there. One's my dad, he's an artist in Boston. And then may just don't go for the watercolors, go for the stuff about wine. [00:30:47] Craig Macmillan: And yeah, in the show notes, there'll be links to a number of your publications, which I found fascinating. And I think other people will too. Thank you so much. Our guest today has been Dan McCole. He's associate professor in the department of community sustainability at Michigan state university. Dan, thanks for being here. This has been a really interesting conversation. [00:31:05] Dan McCole: Thanks a lot, Craig. I enjoyed talking to you. [00:31:06] Beth Vukmanic: Thank you for listening. Make sure you check out the show notes for links to Dan, a number of his articles on market research, plus Sustainable Wine Growing Podcast episodes, 222, How Sustainability Sells in a Tough Market, and 246, Three Ways to Make Your Tasting an Experience. If you liked the show, do us a big favor by sharing it with a friend, subscribing, and leaving us a review. [00:31:34] You can find all of the podcasts at vineyardteam. org slash podcast. And you can reach us at podcast at vineyardteam. org until next time. This is sustainable wine growing with the vineyard team.   Nearly perfect transcription by Descript

Send us a text Join me as Kevin Day (Editor-in-Chief) from openingabottle.com magazine, takes us through his journey of selecting the best wines of 2024 to build the ultimate collection. In this podcast, He'll share the stories behind each bottle, why they made the cut, and what makes them stand out from the crowd. Whether you're a wine connoisseur or just starting to explore the world of wine, this episode offers expert tips, tasting notes, and a personal touch on curating a diverse and memorable wine case from 2024. Tune in and discover the perfect bottles to add to your own cellar! Opening A Bottle - Build A Case 2024 - Top 12 Wineshttps://www.openingabottle.com/top-12-wines-of-2024/Openingabottle.com Kevin Day - Editor-in-Chief@openingabottle IGContact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Send us a text In this episode, we take you on a sensory journey through five of our favorite grapes, wines, and the regions that bring them to life. From the reds of Piedmont to the crisp whites of Chablis, we'll explore the unique characteristics of each grape variety and how the terroir influences the final product. Whether you're a seasoned wine lover or just starting your wine adventure, join us as we share our top picks and the stories behind each region and bottle we're currently enjoying. Grab a glass and let's taste the world together! Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Send us a textOn this episode we discuss the Wine Spectator list of Top 100 wines of 2024.  What's the criteria for making the list, is it pay for play, how should the avg consumer use this list, and finally how we view and use the list. Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Send us a textJohn Fodera is back on the show.  John has recently returned from a trip to Tuscany, he shares with us some great information on Tuscany, the foods, the people, and of course the wines.  Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Send us a textOn todays episode I'm joined by The Hungry Hussey, Matthew Hussey.  Matthew is a YouTube creator with more than 239K subscribers. His show is on griddle cooking, he covers everything from getting seasoning your griddle, maintaining your griddle, zone cooking and then the fun stuff, cooking on the griddle.  We cover all this and more on todays episode. The Hungry Hussey ContactYouTube - https://www.youtube.com/@thehungryhusseyInstagram - https://www.instagram.com/stories/kayeskins/3496986812195672543/Website - www.thehungryhussey.com Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

Send us a textCarter is back on the show and we are joined by Todd Grube and Dominic Sung, the owners of the Houston Whiskey Social.  We have a conversation about the Houston event, the history, how its grown, opportunities to drink rare whiskeys and the whisky's from around the world that will be pouring at this event. Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee #irishwhiskey #scotch #Indian #Japan #JapanesseWhiskey #HoustonWhiskeySocial #whiskeysocial 

This is the third in the series of Grape Miniseries Refreshes to complete the trifecta of Cabernet Sauvignon and parents – Cabernet Franc and Sauvignon Blanc.   The short of it: Sauvignon blanc has character!! Love it or hate it, you know what you're getting when you have a wine made from this grape. Whether it be citrusy, acidic, and minerally from Loire, fruitier and sometimes oak aged from Bordeaux, or pungent, spicy, and grapefruit-noted from New Zealand, this grape makes and impact wherever it goes. Photo: Sauvignon Blanc. Credit: Austrian Wine   Grown in more than 30 countries, Sauvignon blanc is the 11th most planted wine grape in the world. (OIV, 2017). One third of Sauvignon blanc is in France, with New Zealand a close second.   As with every grape, Sauvignon blanc has its quirks, but the grape is all about purity, rather than winemaking magic. With specific soils and sites this grape's beauty shines through in its crystal-clear flavors. Sauvignon is appreciated for its simplicity, its ease of drinking and its versatility – the grape makes dry whites, oaky whites, simple whites, more complex ones, Sauternes and other botrytis affected wines. Whatever it's used it, it makes a mark with great acidity and strong flavor. In this show I cover: The origins and DNA of the grape Sauvignon Blanc in the vineyard Aromas and flavors Main Regions: France: Loire (Sancerre, Pouilly-Fumé), Bordeaux Spain, especially Rueda Italy: Piedmont, Friuli, Alto Adige Austria, especially Styria New Zealand!!! Synonymous with Sauvignon Blanc Chile South Africa United States: Especially California's North Coast -- Napa, Sonoma, and Washington I cover food pairings and serving temperatures too. Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes  

J'ai profité du début des vendanges pour me rendre à Léognan au Château Malartic-Lagravière, rencontrer Séverine Bonnie, Directrice Marketing et Communication du domaine.Ce château en appellation Pessac-Léognan, Grand Cru classé de Graves depuis 1953, qui a été fondé par le Comte Malartic, un amiral de Louis XV, est resté dans les mains d'une seule famille pendant 140 ans avant d'être racheté par Le groupe Laurent Perrier puis par la famille Bonnie en 1997.Séverine Bonnie m'a reçu dans le dégustoir, pièce stratégique située entre le cuvier et le chai, alors que le domaine venait de démarrer les vendanges de sauvignons

Bob's Best Buys: Rimapere Baron Edmond de Rothschild 2024 Sauvignon Blanc, Marlborough, $30  Why I chose it:                       - Top vintage - Best of Marlborough with a French accent - Sauvignon doesn't get much better than this - Delicious now but no rush - It has great purity and power - Due to be released, but buy it while stocks last    What does it taste like?   A delicious sauvignon blanc with real finesse. Flavours are a medley of passion fruit, lime zest, guava, and a suggestion of feijoa. A vibrant and refreshing wine with appealing purity. It has a strong Marlborough signature with a subtle French accent.     Why it's a bargain:   It's not the cheapest sauvignon around, in fact as sauvignon goes it is moderately expensive, but is also very, very good. In my book it offers good value.    Where can you buy it?  It is just about to be released so check out your nearest fine wine retailer. When ordering in advance, don't forget to enquire about a discount.    What's a good food match?   The folk at Rimapere recommend pairing it with salads, white meats, or fish in sauce dishes. I can't argue with that.    LISTEN ABOVE See omnystudio.com/listener for privacy information.

Send us a textOn this episode I talk about our approach to navigating the restaurant wine list. What are our approach when it's just me and my wife and what's our approach when it's a group. Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee 

Send us a textCarter is back on the show.  On this episode we go through our list of our Top 10 Wine Countries.  Obviously we have a lot of the same countries, but its fun to see where we place them and why.  Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee 

OTU 2024 Sauvignon Blanc. Marlborough $16  Why I chose it:  - I like Sauvignon, particularly when we get some warmer weather.  - First of the excellent 2024 vintage.  - Best of the 2024 vintage wines so far.  - Don't overlook the discounted 2023 vintage wines.  What does it taste like?  This early release wine confirms the general belief that 2024 was a cracker of a vintage; a crisp, dry white with lime zest and passion fruit flavours, with appealing purity.  Why it's a bargain:  Classic Marlborough sauvignon at a terrific price.  Where can you buy it?        Glengarry Wines, Auckland: $15.99  The Good Wine Co, Auckland: $16.99  Supermarkets (check the vintage)  Food match?  Great with seafood, I like it with pan-fried scallops.  Will it keep?  Fresh is best – good for a couple of years, perhaps more.    LISTEN ABOVE See omnystudio.com/listener for privacy information.

Send us a Text Message.On This Episode I discuss with my wife Sandra, 5 Dishes that I've made over the last month and LOVE.  These are 5 dishes that I've never eaten before, and two might shock you. Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee 

Send us a Text Message.With football around the corner, Matt and I discuss our favorite foods for football season.  Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee 

Send us a Text Message.On this episode I'm joined by  Walden Pemantle (Dip-Wset).  Walden and I have a conversation on the state of the USA wine market, the young consumer and what the industry is doing to stay and become more relevant as THE choice for a alcoholic drink.  Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee 

Send us a Text Message.John Fodera of johnfodera.com aka Tuscan Vines and I finish our conversation on the Foods of Italy. Please go to johnfodera.com and subscribe to his newsletter, wine reviews and over 200 recipes. Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee 

Send us a Text Message.John Fodera of johnfodera.com aka Tuscan Vines, is back on the show.  Typically when John joins the podcast we are talking wine, but John is also an Italian chef and has around 200 Italian recipes on his website.  John and I have a conversation on the Foods of Italy, we talk about dishes that Americans love but aren't found in Italy, we talk traditional dishes of Italy based on the region and we talk a little about Italian coffee.Please go to johnfodera.com to connect to John, subscribe to his newsletter and have access to his recipes. Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee 

Send us a Text Message.On this episode I'm joined by Pauline and Valentino from the Mediterranean Aperitivo Project of Italy, as well as Maurizio from the Italian - American Chamber of Commerce.  On this episode we discuss the Italian Aperitivo, its history, its meaning and why more people around the globe should be doing this as well. The Mediterranean Aperitivo Project is in its final year of a three year campaign.  They have been working with the European Union to promote iconic European products in an aperitivo, like: Vermouth di Torino PGI, Pecorino Toscano PDO, Limone Costa d'Amalfi PGI, and Olives from Greece.   They focused on three countries for this campaign - The USA, Canada and the UK.You can visit their website at www.mediterraneanaperitivo.com Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #aperitivo 

Send us a Text Message.Entering the world of Scotch.  On this episode I'm joined by Tyler Martin and Todd Grube.  Tyler and Todd are huge enthusiasts in Scotch, and I might call them experts.  I've been a bourbon drinker for several years.  I tried scotch around the same time I was getting into bourbon and just didn't like it.  Fast forward a few years, and I've been trying different offerings of scotch and now find that I like it and I'm interested in exploring this spirit.  Like a lot of people I know nothing about scotch, enter Tyler & Todd, they are going to help all of us enter the world of scotch, from what it is, to how its made, the myths and misconceptions, to how diverse it can be.  Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #scotch

On this episode I'm joined by Aaron Fader, a Somm at VinSanto wine bar in Houston.  Aaron and I go through these three categories of  wine, discussing, what they are, what do they mean to me as a consumer and why are they important or NOT in the world of wine.Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon 

Carter and I discuss our Top 5 Sandwiches from the classics. Sandwiches are in staple in America and around the world.  This is a very subjective list of our favorites. Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon 

On this episode, Jamie and Lisa Miller avid lovers of food, wine & travel join the show to discuss these things.  How they are intertwined and complement each other.  And if you don't travel we still discuss how food & wine still take you on a journey around the world and exposes you to a variety of cultures.  Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #travel Bite Me The Show About EdiblesCreate your own tasty, healthy cannabis edibles and take control of your high life! ...Listen on: Apple Podcasts Spotify

The hero of upcoming Heroes NYC, Kenneth Crum came to discuss our turn towards right wing / red wine extremism, the upcoming eclipse, Napoleon and John's worrying chemical imputs. This is the second episode in a row we recorded on the couch and it's really addicting.  Please go to Kenneth's new restaurant, Heroes NYC the instant it opens and also many times afterwards. //// LIST////Franco Terpin,  Collio, 'Sauvignon,' 2017//Bakkanali, IGT Toscana Rosso, 'Kab,' 2022//// Support the show

On this episode I'm joined by Ravi Singh a.k.a. The Doughfather of Houston.  I am a pizza nerd, and have gotten down the rabbit hole of dough / pizza making.  Ravi is a pizza master, he and I have a conversation on the pizza craze, cooking pizza at home, making dough balls, how to start, equipment you will need, and the beauty, fun, pleasure and satisfaction of making great pizza at home for friends and family.If you're in Houston Ravi does pizza classes at the Texas Wine School, and private lessons for you and your friends at your home.  You can follow and reach out to The Doughfather on IG at @doughfatherhtx  Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #dough #doughballs #pizza #Ooni #Gozney #NeopolitanPizza #NYPizza #NewYorkPizza Small Ways To Live Well from The Simple ThingsGet a six week suggestion box of things to note and notice this spring.Listen on: Apple Podcasts Spotify

This is the biggest season we've ever done, and we're really giving it the gravitas it deserves. Sorry for all the Hapsburgs stans, but those weirdos are getting ethered all praise due to Hot Ottoman Crush Suleiman the Magnificent. This episode features three wines from Hapsburg crown lands (lmao borders aren't real) and basically traces how insane this season will get. Please seek out a $35 central European white wine asap. BTW... Uh, we're pleased to announce the Copake Wine Works x Disgorgeous WINE CLUB. 3 wines. One canonical but EXCLUSIVE video episode. DEADLINE FEBRUARY 26th. Please sign up for it so we look cool and so we can become powerful.Also, btw: Patreon.com/disgorgeous for the same reasons. ////LIST////Stavek, Moravia (Czech), ‘Medovy Muskatek,' 2021//Tauss, Styria (Austria), ‘Sauvignon von Opok,' 2018//Toreta, Korčula (Croatia) Pošip, 2021////Support the show

How can it be that we have never done an overview on New Zealand? We decided to remedy that this week. This is a sweeping look at the two-island nation that has a huge wine reputation, even though it only accounts for 1% of the wine made in the world. In this show, we give an overview of the wine history of New Zealand, which is probably longer than you think, and then go through the regions to tell you how they differ from one another, why they are unique and the top wines you should look for. Although Marlborough represents 70% of wine made, we encourage you to look beyond it and try some of the other regions, which may just revive your love for the place with the most southerly wine regions in the world!   Check out the show notes for the podcasts that we've done that focus on specific areas of New Zealand with Happy Wine Woman , Simone Madden-Gray and Jeff Clarke of O:TU Here are the podcasts we reference in the show: Ep 192: Hawke's Bay, NZ with Correspondent Simone Madden-Grey Ep 212: Central Otago, NZ with Simone Madden-Grey Ep 223: North Canterbury, New Zealand's Hidden Gem with Simone Madden-Grey Ep 235: The Rebirth of New Zealand Sauvignon Blanc with Simone Madden-Grey Ep 288: Martinborough, NZ and the Glory of Wellington Wine Country with Simone Madden-Grey Ep 475: Jeff Clarke of O:TU Wines - The Evolution of Marlborough, New Zealand Wines   Materials for the show from and the podcast referenced above:  https://www.nzwine.com/en/   Full show notes are on Patreon. Become a member today!  www.patreon.com/winefornormalpeople       _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order with my special URL. Check out Wine Access today!    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes