Podcasts about Winemaking

Romania is home to some of Europe's most exciting indigenous grape varieties, yet remains one of the continent's most overlooked wine destinations. In this episode, Janina sits down with Winemaking duo and Husband and Wife, Nora Iriarte and Hartley Smithers of Cramele Recaș to explore Fetească Neagră, Fetească Regală and Fetească Albă, uncovering why Romanian wine deserves far more attention from wine lovers around the world.  Along the way, they debate cork versus screwcap, discuss natural fermentation and minimal intervention winemaking, explain how climate change is affecting Romanian vineyards, and reveal the realities of producing quality wine at scale.  You'll also discover Romania's key wine regions, get wine travel recommendations for Timișoara, learn why Fetească Neagră is one of Europe's most exciting red grapes, and hear firsthand what modern Romanian winemaking looks like today.  Shownotes   1:45 – Introduction to Cramele Recas and their sustainability credentials   3:49 – An overview of the wine regions in Romania 06:19 – Nora's unforgettable introduction to the wine world and the hilarious misunderstanding that filled her car with wine samples. 09:13 – Hartley's biggest lesson after decades in wine: why not everything in wine education should be accepted without question. 13:03 – Cork versus screwcap: a candid discussion about wine closures and preserving wine quality. 14:35 – The winemaking tasks they secretly love most, from lees stirring to hand plunging. 17:24 – Nora's passion for blending logistics, mathematics and winery efficiency. 18:53 – Romania's key indigenous wine grapes explained: Fetească Regală, Fetească Albă and Fetească Neagră. 21:34 – Tasting M&S Fetească Albă (£8 Ocado): flavour profile, food pairing suggestions and why Romanian whites deserve more attention. 24:10 – Why Romanian wines deliver exceptional value and how Cramele Recaș maintains quality at every price point. 26:18 – The hidden challenges of producing wine in million-litre fermentation tanks. 29:19 – Minimal intervention winemaking and preserving the true expression of the grapes. 30:54 – Tasting Selene Fetească Neagră 2023 (£19.14 Firth & Co): Romania's flagship red grape and its distinctive silky tannins. 32:51 – Other native Romanian varieties and the growing international interest in indigenous wines. 35:02 – Exploring Romania's wine regions: Banat, Transylvania, Moldova and the influence of climate and geography. 36:50 – Expanding beyond Banat: the story behind Cramele Recaș's second winery near Moldova. 37:33 – Higher altitude vineyards, sparkling wine production and where Romania's coolest wine regions are found. 38:46 – Climate change, vineyard resilience and adapting to increasingly unpredictable vintages. 39:50 – The biggest challenges facing Romanian wine over the next twenty years. 44:54 – What Nora and Hartley brought back from Australia to improve modern Romanian winemaking. 45:38 – Which wine grape is the hardest to get right every vintage? The challenge of Fetească Neagră. 48:12 – A perfect wine travel itinerary for Timișoara, one of Europe's most underrated cultural destinations. 51:29 – ROVINHUD: the Romanian wine festival every wine lover should know about. 52:52 – What visitors should pay attention to when touring Cramele Recaș.  

This week Shelley and I enjoy some flora, playing as rival flowershop owners in Floristry by David Gordon and TAM from UP Games then placating our oenophile obsession in Vineyard: A Wine Making Game by Roberta Taylor from Pencil First Games Remember to check out our video series over on YouTube, and you can sponsor this podcast and our video series by going to www.patreon.com/garrettsgames OR check out our extensive list of games that no longer fit on our shelves, but belong on your table: https://docs.google.com/spreadsheets/d/16ovRDNBqur0RiAzgFAfI0tYYnjlJ68hoHyHffU7ZDWk/edit?usp=sharing

In this special "Getting to Know You" episode of Big Blend Radio's "Wine Time with Peggy" podcast, we go beyond the glass to learn more about Peggy Fiandaca, co-owner of LDV Winery and one of Arizona's pioneering voices in wine. From the unique terroir and volcanic soils of southeastern Arizona to the art and science of winemaking, Peggy shares the story behind her vineyard, her passion for wine education, and what inspires her work. Along the way, she discusses the role of sommeliers (today, June 3 is International Sommelier Day!), wine terminology, harvest preparation, favorite food and wine pairings, and upcoming winery events. The conversation also explores the rich cultural and indigenous history of the region, the story behind the LDV Winery logo, the importance of community and philanthropy, and how storytelling helps connect people to the land, its heritage, and each other. Whether you're a longtime wine enthusiast or just discovering Arizona's growing wine scene, this episode offers a personal look at the experiences, values, and passions that have shaped Peggy's remarkable journey. LINKS & RESOURCES - Learn more about LDV Winery: https://ldvwinery.com  - Follow Wine Time with Peggy: https://wine-time-peggy.podbean.com/  - Check out the "Wine & Bites" Digital Podcast Magazine: https://online.fliphtml5.com/yhwzg/fmlb/#p=1  - Visit Big Blend Media House: https://bigblendmediahouse.com 

Fluent Fiction - Italian: Frosty Bonds: A Vineyard's Resilience and Friendship Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-05-29-07-38-20-it Story Transcript:It: Il sole spuntava dolcemente sulle colline della Toscana, illuminando le vigne con una luce dorata.En: The sun rose gently over the hills of Toscana, illuminating the vineyards with a golden light.It: Era primavera e l'aria era fresca, punteggiata dal profumo dei fiori e delle erbe selvatiche.En: It was spring, and the air was fresh, dotted with the scent of flowers and wild herbs.It: Giulia camminava con passo deciso tra le file di viti.En: Giulia walked with a determined step among the rows of vines.It: Era orgogliosa delle sue uve.En: She was proud of her grapes.It: "Questo è un anno cruciale", pensava, mentre ricordava le parole di suo padre, che le aveva insegnato l'arte della viticoltura.En: "This is a crucial year," she thought, recalling her father's words, who had taught her the art of viticulture.It: Accanto a lei, Luca osservava ogni mossa.En: Beside her, Luca observed her every move.It: Era nuovo in questo lavoro, ma la sua passione era evidente.En: He was new to this work, but his passion was evident.It: Si avvicinò a Giulia, gli occhi pieni di curiosità.En: He approached Giulia, his eyes full of curiosity.It: "Come facciamo a proteggerle dalle gelate tardive?"En: "How do we protect them from late frosts?"It: chiese.En: he asked.It: Giulia, con un sorriso affettuoso, gli spiegò le sfide dell'agricoltura.En: Giulia, with an affectionate smile, explained the challenges of agriculture to him.It: "Dobbiamo essere pronti a tutto", rispose.En: "We have to be prepared for anything," she replied.It: Le giornate passavano rapide mentre preparavano la vigna per la stagione del raccolto.En: The days passed quickly as they prepared the vineyard for the harvest season.It: Poi, un giorno, la notizia arrivò inaspettata: una gelata era prevista per quella notte.En: Then, one day, the news arrived unexpectedly: a frost was forecast for that night.It: Giulia sentì un brivido di paura.En: Giulia felt a chill of fear.It: "Potremmo perdere tutto", pensò, preoccupata.En: "We might lose everything," she thought, worried.It: Luca vedeva l'ansia di Giulia e voleva aiutare.En: Luca saw Giulia's anxiety and wanted to help.It: "Posso restare qui stanotte?"En: "Can I stay here tonight?"It: propose.En: he proposed.It: "Posso controllare le temperature e avvertirti se scendono troppo."En: "I can monitor the temperatures and warn you if they drop too low."It: Giulia esitò ma alla fine accettò.En: Giulia hesitated but finally agreed.It: "D'accordo, ma stai attento", disse.En: "Alright, but be careful," she said.It: Sapeva che ogni decisione contava.En: She knew that every decision mattered.It: Quella notte, le stelle brillavano fredde nel cielo.En: That night, the stars shone coldly in the sky.It: Luca camminava tra le viti, controllando il termometro.En: Luca walked among the vines, checking the thermometer.It: L'aria diventava sempre più fredda e il suo cuore batteva forte.En: The air grew colder, and his heart was pounding.It: Ad un certo punto, la temperatura scese bruscamente.En: At one point, the temperature dropped sharply.It: Luca corse alla capanna degli attrezzi, accese i venti di protezione e posizionò coperte termiche sulle viti più giovani.En: Luca ran to the tool shed, turned on the protective fans, and placed thermal blankets over the younger vines.It: Nel frattempo, Giulia era sveglia nel suo ufficio, aspettando con ansia notizie.En: Meanwhile, Giulia was awake in her office, anxiously waiting for news.It: Quando arrivò l'alba, si precipitò in vigna e trovò Luca pieno di energia nonostante la stanchezza.En: When dawn arrived, she rushed to the vineyard and found Luca full of energy despite his exhaustion.It: "Hai salvato le uve", disse con gratitudine, abbracciandolo.En: "You saved the grapes," she said gratefully, hugging him.It: "Anche tu hai fatto un lavoro straordinario a organizzare tutto," rispose Luca, sorridendo.En: "You also did an extraordinary job organizing everything," replied Luca, smiling.It: Quel giorno, sotto il cielo limpido e azzurro della Toscana, Giulia e Luca guardarono le viti.En: That day, under the clear blue sky of Toscana, Giulia and Luca looked at the vines.It: Erano un team, più forti insieme.En: They were a team, stronger together.It: Giulia capì di poter fidarsi di Luca e di altri aiutanti con passione e dedizione.En: Giulia realized she could trust Luca and other helpers with passion and dedication.It: Luca, invece, aveva finalmente trovato il suo posto nella vigna.En: Luca, on the other hand, had finally found his place in the vineyard.It: Le colline si stendevano serene sotto di loro.En: The hills stretched serenely beneath them.It: La minaccia della gelata aveva consolidato una nuova amicizia e una nuova stagione prometteva abbondanza e successo.En: The threat of frost had solidified a new friendship, and a new season promised abundance and success.It: L'avventura, pensava Giulia, era solo all'inizio.En: The adventure, Giulia thought, was just beginning. Vocabulary Words:the vineyard: la vignathe vine: la vitethe vineyard row: la fila di vitithe vine leaves: le foglie delle vitithe frost: la gelatathe harvest: la raccoltathe wild herbs: le erbe selvatichethe tool shed: la capanna degli attrezzithe protective fans: i venti di protezionethe thermal blankets: le coperte termichethe anxiety: l'ansiathe exhaustion: la stanchezzathe chill: il brividothe thermometer: il termometrothe abundance: l'abbondanzathe success: il successothe threat: la minacciathe adventure: l'avventurathe vineyard worker: il lavoratore della vignathe spring: la primaverathe vineyard team: il team della vignathe sky: il cielothe dawn: l'albathe passion: la passionethe dedication: la dedizionethe viticulture: la viticolturathe season: la stagionethe hills: le collinethe clear blue sky: il cielo limpido e azzurrothe energy: l'energia

This week's Okanagan Falls-themed show is filmed on the scenic patio at Nighthawk Vineyards, a boutique family farm-gate winery overlooking Green Lake. Owner Daniel Bibby joins us to discuss the family connections that sustain the winery, vineyard, and restaurant. We also explore their unique, luxurious Tent House Suites, perched high above the vineyard, offering views of the entire property. Together with Daniel, a former high-end hotelier, we taste the newly released Nighthawk 2025 Pinot Noir Rosé and the 2025 Viognier, as he explains how his dream has become reality. The episode also features Evan Saunders, Winemaker, and Sheila Whittaker, Marketing and Sales Manager, from Blasted Church Vineyards near Skaha Bench in the Okanagan Falls region. Evan highlights standout wines from the 2025 vintage, including Sauvignon Blanc and Blaufränkisch Rosé. Benoit Gauthier, COO and Director of Winemaking & Viticulture at Noble Ridge Winery, discusses a new vintage, label, and wine series. We sample the 2019 Noble Ridge The One, a sparkling wine with 77% Chardonnay and 23% Pinot Noir, crafted using the traditional method, and the 2025 Noble Ridge Unoaked Chardonnay. From Kaledan, Rob Hammersley, owner and winemaker at Black Market Wine Co., joins us to taste two wines from the Estate Series: the 2025 Bacchus and the 2021 Estate Series Merlot. Rob also invites guests to upcoming events, including their Wine Blending Seminars, vineyard concerts, and Friday Night Flights.

Mimi Casteel grew up on a vineyard in northwestern Oregon, where her family made wine as much for the passion as for the livelihood. She left home to study forestry and worked as a botanist for the forest service, but the pull of agriculture brought her back to the family farm, where she introduced regenerative practices and eventually started her own vineyard, Hope Well Wine.  For Casteel, the practice of wine-making begins with the land—a complex ecosystem teeming with wildlife, cover crops, and livestock—all of which contribute to healthy soil. That soil is the basis for robustly healthy vines, which keep pests in balance without the use of chemicals, and keep the ground cool in the heat, warm in the cold, and resilient in the face of droughts and floods.  Casteel is a scientist, a close observer of nature whose perspective pushes the limits of science, and an artist in the millennia-old tradition of wine-making. She's also a passionate advocate for regenerative agriculture and regional food systems.

This is what is so interesting about the wine trade.  It takes a ton of passion to do this, it is hard work and sometimes, without the passion, it just feels like a vanity project. At Caiarosa in Italy, the passion extends from Bordeaux France. I have had the pleasure to sit with the Director of the famed Chateau Giscours, a 2nd growth Bordeaux, and find their story and approach solid, but adventurous. Enter Caiarosa on the west side of Tuscany; a solidly Tuscan winery employing the methodes and thought processes of Bordeaux; sounds mixed up? Have a listen and find out why this makes sense. Ivo Assanelli may not travel with a corkscrew in one hand and a passport in the other, but after this conversation, you'll swear he's unlocked the essence of Tuscany with each bottle he opens. This episode invites listeners into a world where the liquid in your glass is no ordinary beverage—it's a vessel for stories, heritage, and profound emotion. Paul Kalemkiarian hosts a discussion that sweeps you from windswept Tuscan hills to bustling global wine expos, all while wrestling with questions of tradition, innovation, and the ever-changing palate of a new generation. You'll immediately sense that with every uncorked bottle, Ivo Assanelli carries not just the flavors of Cairosa, but the soul of winemaking itself. You'll learn why simply calling wine "alcohol" or "a beverage" misses its very point—and how approaching a glass, whether in California or on the coast of Tuscany, is an act steeped in generations of craft, climate, and culture. The conversation pulls listeners behind the scenes into the delicate business of sustaining organic and biodynamic vineyards, the unpredictability of weather, and the fine art of blending parcels that can shift in character every few yards. They explore the struggles and triumphs of carrying European tradition into markets where attention spans are short and every shelf is crowded, revealing that success means more than just good wine; it's about forging human connections and passing along stories that endure. From clinking glasses at wine fairs to humble tales of filling demi-johns in Italian villages, every anecdote reinforces just how tightly wine is woven into the fabric of life. You'll come away tasting not just the terroir, but the history, the hardship, the romance, and the unwavering passion that makes a bottle come alive in your hands.

Robert Mondavi, Iconic Winery, Oakville, 250th episode, Dodgers/Giants Rivalry and interview with Kurtis Ogasawara, director of winemaking, Robert Mondavi Winery. ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European & Asian sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the world of California wine, chatting along the way with the key influencers in the industry who make it all happen. This week's episode includes an interview with Kurtis Ogasawara, director of winemaking, Robert Mondavi Winery.

The Concours Mondial de Bruxelles is coming to Yerevan, Armenia. It is a huge feather in the cap of the Armenian wine trade and the story of how and why it landed there is inspiring. Quentin Havaux is the 3rd generation of the fames tasting and judging group and the ascent to international recognition of the CMB is quite organic and humble.  The wine trade is unforgiving and requires tenancity and patience. Quentin describes the history of CMB with pure enthusiasm and passion. And the relentless ambition to tell the stories of wine is inspiring.  Quentin Havaux believes wine isn't about intimidating jargon or arbitrary numbers—it's about the stories, the traditions, and the sheer enjoyment found in every glass. In this sparkling episode, listeners are invited to sip on the wisdom of the CEO of Vinopress, the driving force behind the influential Concours Mondial de Bruxelles. From family roots in the Belgian printing trade to orchestrating one of the world's most respected wine competitions, Quentin reveals why he's determined to keep wine approachable and full of wonder, rather than just a sum on a scale. Together with Paul Kalemkiarian, he uncorks how competition medals still shape the global wine trade, what it takes to champion emerging regions like Armenia, and how even the smallest producers can stand out when passion meets innovation. You'll hear how Quentin's commitment to making wine enjoyable for everyone is influencing how we select, taste, and understand what's in our glass. Get ready to travel from the wine bars of Seoul to the bustling streets of Yerevan, as Quentin brings us behind the scenes—from organizing blind tastings for thousands of wines to creating new ways for both connoisseurs and novices to connect with complex flavors through simple, engaging experiences. The narrative seamlessly blends the old world with the new: ancient Armenian amphorae, fresh-faced entrepreneurs, and an ever-curious new generation seeking more than just another familiar bottle on the shelf. Here's a taste of what you'll walk away with:

In this episode of Eat Sleep Wine Repeat, Janina heads to the Atlantic coast of Galicia in Spain to explore one of the most exciting wine regions for white wines: Rías Baixas. Joined by winemaker Aran Álvarez from Martín Códax, this episode is a deep dive into Albariño from Rías Baixas - one of the most expressive white wine grapes in the world. From terroir and climate to winemaking techniques, lees ageing, sparkling styles, orange wine and even noble rot, this episode explores just how many different expressions one grape can create. If you want to learn about wine, understand how wine styles are shaped, and get inspired for your next wine travel destination, this episode is for you.   04:11 – Val do Salnés explained — the heart of Albariño and a key Atlantic wine region. 05:47 – Climate change — shifting rainfall patterns and their impact on vineyards. 06:46 – Pergola (emparrado) training — the traditional system adapted to humidity. 11:18 – Atlantic influence — how proximity to the ocean shapes salinity and freshness. 13:03 – A benchmark Albariño — fresh, saline and beautifully balanced; try Martín Códax Albariño (Rías Baixas) 15:12 – Granitic soils — drainage, organic matter and their role in wine structure. 17:11 – Winemaking styles — from fresh Albariño to lees-aged expressions such as Martín Códax Lías 21:05 – Lees aging explained — how it transforms texture, flavour and complexity. 22:38 – Batonnage technique — how winemakers integrate lees without oxidation. 26:28 – Innovation at Martín Códax — why experimentation drives new wine styles. 28:58 – Why make sparkling Albariño (Martín Códax Espumoso)? Exploring the grape's natural potential. 30:03 – Harvest timing — multiple harvest stages depending on wine style. 32:21 – Lessons from sparkling winemaking — acidity, timing and precision. 37:28 – Lees interaction — why Albariño absorbs texture and complexity so well. 38:45 – Dry Albariño affected by Noble Rot (Martín Códax Gallaecia) — how a rare late-harvest wine style was developed. 44:26 – Orange wine (Martín Códax OW)  — skin contact, structure and a completely different expression. 47:58 – Aging potential — how Albariño evolves beyond its youthful freshness. 49:43 – Climate adaptation — vineyard experiments, data and future-proofing the grape. 52:31 – Martín Códax philosophy — community, culture and generational winemaking.  

In this new episode of 20 Divin, some of you will discover Liechtenstein

Send us Fan MailOn this episode of Inside the Bunghole, we welcomed Scott Lindstrom-Dake of Thumbprint Cellars, a Sonoma County winemaker whose background in art deeply informs every bottle he creates. Scott shared his unconventional path into winemaking, which began in art school and evolved through curiosity, creativity, and a growing appreciation for wine as a form of expression. What started as a practical way to enjoy better wine on a student budget became a lifelong pursuit, with Scott ultimately transforming winemaking into an artistic medium—one rooted in balance, narrative, and personal identity, symbolized by the thumbprint label that bears his own mark.Throughout the conversation, Scott Lindstrom-Dake explored his philosophy of sourcing exceptional grapes from trusted growers across Sonoma County rather than farming himself. His portfolio spans a diverse range of varietals, including Chardonnay in both stainless steel and oak styles, old-vine Carignan, Grenache Blanc, Cabernet Franc, and Zinfandel-based blends. He emphasized the importance of vineyard relationships, thoughtful harvest timing, and restraint in the cellar, allowing the fruit to lead the process. For Scott, winemaking mirrors cooking more than baking—grounded in technical understanding but guided by intuition, aesthetics, and experience.His candid, humorous, and thoughtful approach made for an engaging conversation that perfectly captured the spirit of Inside the Bunghole—where wine is both serious craft and joyful exploration.Cheers!  Please like, follow, subscribe and rate us!  We LOVE to hear your comments!  Reach out to us on our social media: Facebook and Instagram @insidethebungholeTwitter @bungholepodcastOur webpage is insidethebunghole.buzzsprout.comOR email us at insidethebunghole@gmail.com

Pippa speaks to former rugby player, Burton Francis, about his journey from a life-changing injury to founding his own wine label and academy. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Alex Stewart, Head Winemaker for Avallé, whose brands include Matthews, Tenor, From the Sky Down, Jaine, Single Barrel, and Blackboard, discusses what the transition was like from Quilceda Creek to Matthews Winery, what is extraordinary about Washington wine grapes, and how drinking wine is connected to special memories. Info at TasteWashington.org and Avalle.us

This week, we're schooling you on the wines of L'Ecole No 41. David Rosenthal is the new Director of Wine Making for the longtime Washington winery. They were pivotal in establishing the Walla Walla AVA, literally putting Washington wines on the map. L'Ecole No. 41 Semillon 2023 L'Ecole No. 41 Frenchtown Red 2023 L'Ecole No. 41 Cabernet Sauvignon Walla Walla Valley 2022 L'Ecole No. 41 Merlot Columbia Valley 2022 If you have a question for the Barrel to Bottle Crew, email us at comments@binnys.com, or reach out to us on Facebook, Twitter or Instagram. If we answer your question during a podcast, you'll get a $20 Binny's Gift Card! If you like our podcast, subscribe wherever you download podcasts. Rate and review us on Apple Podcasts.

DeWayne Boccali says he picked the three worst areas in which to make a living; music, farming and restaurants. But somehow he and wife Marilyn are still here, plugging along with all three for 40 years.On May 16, Boccali's Pizza & Pasta celebrates 40 years in business — a milestone few independent restaurants ever reach.In this episode of Ojai Talk of the Town, DeWayne and Marilyn Boccali reflect on four decades of farming, feeding Ojai, and adapting to everything from droughts and freezes to shifting food trends and economic swings.We talk about:• The financial and farming hardships that led them to open the restaurant• The evolution of Ojai agriculture over 40 years• Winemaking in the valley• Their iconic strawberry shortcake and tomato salads• Pumpkin patches, haunted hayrides, and building traditions that span generationsThis is more than a restaurant anniversary. It's a story about land stewardship, resilience, and what it takes to stay rooted in one valley for four decades. We did not talk about spud bars for ice fishing, batter's glove designs or the latest Tyler the Creator album drop.If you've ever lined up for strawberry shortcake in May, this episode is for you. Check out Boccali's at https://boccalis.com/

Fluent Fiction - Italian: Vineyard Allies: Tradition Meets Innovation in Crisis Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-03-08-22-34-01-it Story Transcript:It: Il sole del mattino si alzava lentamente sopra le colline di Toscana, tingendo tutto di un caldo oro.En: The morning sun rose slowly over the hills of Toscana, painting everything a warm gold.It: Luca respirava profondamente l'aria fresca, mentre si preparava per una giornata importante nella sua vigna.En: Luca took a deep breath of the fresh air as he prepared for an important day in his vineyard.It: Era l'inizio di marzo, vicino alla Giornata Internazionale della Donna, ma il tempo sembrava più invernale che primaverile.En: It was the beginning of March, close to International Women's Day, but the weather felt more wintry than spring-like.It: Luca guardò le sue file di viti con orgoglio e preoccupazione.En: Luca looked at his rows of vines with pride and worry.It: Questo era il sogno di suo nonno e il suo lavoro di una vita.En: This was his grandfather's dream and his life's work.It: Ma quella mattina, una notizia l'aveva scosso: un'improvvisa gelata notturna era prevista e avrebbe potuto distruggere l'intero raccolto di uva da vino.En: But that morning, a piece of news had shaken him: a sudden nighttime frost was forecasted, and it could destroy the entire wine grape harvest.It: Luca sapeva che le sue viti erano a rischio.En: Luca knew his vines were at risk.It: Mentre rifletteva su cosa fare, Giovanni, il suo fedele amico e collega, si avvicinò.En: As he pondered what to do, Giovanni, his loyal friend and colleague, approached.It: "Luca, dobbiamo agire rapidamente o perderemo tutto," disse Giovanni, condividendo la sua ansia.En: "Luca, we need to act quickly or we'll lose everything," said Giovanni, sharing his anxiety.It: In quel momento, Maria arrivò alla vigna.En: At that moment, Maria arrived at the vineyard.It: Maria era una specialista della viticoltura e una cara amica di Luca.En: Maria was a viticulture specialist and a dear friend of Luca.It: "Ho sentito delle previsioni," disse Maria, preoccupata, "posso aiutare con alcune tecniche moderne per salvare le tue viti."En: "I heard about the forecast," said Maria, concerned, "I can help with some modern techniques to save your vines."It: Luca era combattuto.En: Luca was torn.It: Suo nonno gli aveva insegnato metodi tradizionali per proteggere le viti, come accendere fuochi controllati per riscaldare l'aria.En: His grandfather had taught him traditional methods to protect the vines, such as lighting controlled fires to warm the air.It: Tuttavia, Luca sapeva che solo la tradizione potrebbe non essere sufficiente.En: However, Luca knew that tradition alone might not be enough.It: Maria propose una combinazione di metodi.En: Maria proposed a combination of methods.It: "Possiamo usare i vecchi metodi di tuo nonno, ma anche coprire i grappoli con teli speciali che isolano dal gelo," suggerì.En: "We can use your grandfather's old methods, but also cover the grape clusters with special blankets that insulate against frost," she suggested.It: Luca annuì, sentendo una rinnovata speranza.En: Luca nodded, feeling a renewed hope.It: "Facciamolo," disse con determinazione.En: "Let's do it," he said with determination.It: Insieme, Luca, Giovanni e Maria lavorarono tutta la notte.En: Together, Luca, Giovanni, and Maria worked through the night.It: Accesero fuochi tra le file, sorvegliandoli attentamente.En: They lit fires among the rows, watching them carefully.It: Posizionarono i teli sulle viti e controllarono che ogni pianta fosse protetta.En: They placed the blankets over the vines and checked that every plant was protected.It: Il freddo della notte sembrava interminabile.En: The night's cold seemed endless.It: Il tempo era di vitale importanza.En: Timing was of vital importance.It: Con il fiato sospeso, accolsero i primi raggi del sole che portavano calore e sicurezza.En: With bated breath, they welcomed the first rays of sunlight bringing warmth and safety.It: Alla luce del giorno, le viti sembravano ancora forti, la maggior parte dei grappoli era salva.En: In the daylight, the vines still looked strong, most of the clusters were saved.It: Con un sorriso stanco ma gratificante, Luca si voltò verso i suoi amici.En: With a tired but grateful smile, Luca turned to his friends.It: "Grazie a entrambi," disse sinceramente.En: "Thank you both," he said sincerely.It: "Mi avete aiutato a capire che tradizione e innovazione possono lavorare insieme."En: "You helped me realize that tradition and innovation can work together."It: In onore di Maria e del contributo essenziale che aveva portato, Luca organizzò una piccola festa.En: In honor of Maria and the essential contribution she had made, Luca organized a small celebration.It: Era anche l'8 marzo, e decise di celebrare la Giornata Internazionale della Donna.En: It was also March 8th, and he decided to celebrate International Women's Day.It: Invitarono amici e vicini a godersi il vino dell'anno passato, insieme a cibo locale e musica tradizionale.En: They invited friends and neighbors to enjoy the wine from the previous year, along with local food and traditional music.It: Luca osservò i suoi ospiti e il paesaggio che gli era tanto caro.En: Luca observed his guests and the landscape he held so dear.It: Capì che il futuro della sua vigna avrebbe prosperato solo abbracciando l'equilibrio tra vecchio e nuovo, tra tradizione e innovazione.En: He understood that the future of his vineyard would thrive only by embracing the balance between old and new, between tradition and innovation.It: E la collaborazione con Maria e Giovanni era il primo passo verso questo nuovo capitolo.En: And the collaboration with Maria and Giovanni was the first step toward this new chapter.It: Con questo pensiero, Luca alzò il bicchiere, grato per la terra, gli amici e il futuro che li attendeva.En: With this thought, Luca raised his glass, grateful for the land, the friends, and the future that awaited them. Vocabulary Words:the hill: la collinathe vineyard: la vignathe frost: la gelatathe harvest: il raccoltoto forecast: prevedereto destroy: distruggerethe vine: la vitethe row: la filathe anxiety: l'ansiato ponder: riflettereloyal: fedelethe technique: la tecnicathe blanket: il teloto insulate: isolareto propose: proporreto nod: annuireto protect: proteggerethe sunlight: la luce del solethe cluster: il grappoloto realize: capirethe contribution: il contributothe celebration: la festato thrive: prosperarethe landscape: il paesaggioto embrace: abbracciarethe balance: l'equilibrioto collaborate: collaborareto await: attenderegrateful: gratothe chapter: il capitolo

Wine is the lifeblood of France's southwestern Bordeaux region, employing 60,000 people both directly and indirectly. But faced with falling consumption, overproduction and the French state's "grubbing up" scheme, the wine industry is being forced to reinvent itself in order to survive. Winemakers are seeking new outlets, whether that means distilling surplus stock or developing sparkling or alcohol-free wines. FRANCE 24's Antonia Kerrigan and Fadile Bhayat report.

Fluent Fiction - Italian: Giovanna's Tuscan Quest: Secrets of Winemaking Unveiled Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-02-16-08-38-19-it Story Transcript:It: Giovanna guardava fuori dal finestrino del pullman.En: Giovanna looked out the window of the bus.It: Le colline toscane scorrevano come un dipinto animato.En: The Tuscan hills passed by like an animated painting.It: Era inverno, e i vigneti dormivano sotto il cielo pallido.En: It was winter, and the vineyards slept under the pale sky.It: La sua scuola aveva organizzato una gita all'azienda vinicola di Francesco, un luogo famoso per le sue tecniche tradizionali di vinificazione.En: Her school had organized a trip to Francesco's winery, a place famous for its traditional winemaking techniques.It: Appena arrivati, la cantina era un via vai di gente.En: As soon as they arrived, the winery was a bustle of people.It: Si svolgeva un vertice internazionale e le persone parlavano lingue diverse.En: An international summit was taking place, and people were speaking different languages.It: Giovanna era entusiasta ma un po' preoccupata.En: Giovanna was excited but a little worried.It: Doveva impressionare Francesco.En: She had to impress Francesco.It: Il suo progetto finale dipendeva da questo.En: Her final project depended on it.It: Lorenzo, il suo compagno, era meno interessato ai vini.En: Lorenzo, her classmate, was less interested in the wines.It: "Andiamo a vedere cosa c'è da mangiare," propose con un sorriso.En: "Let's go see what's there to eat," he proposed with a smile.It: Ma Giovanna aveva una missione.En: But Giovanna had a mission.It: Doveva parlare con Francesco.En: She had to talk to Francesco.It: Doveva vedere le botti, sentire l'odore dei mosti fermentati e prendere appunti.En: She needed to see the barrels, smell the fermenting musts, and take notes.It: Durante la visita, Francesco era molto occupato.En: During the visit, Francesco was very busy.It: Salutava i delegati, rispondeva alle domande, ma appena accennava ai segreti dei suoi vini.En: He greeted the delegates, answered questions, but only hinted at the secrets of his wines.It: Giovanna lo seguiva attentamente, sfogliando il suo quaderno.En: Giovanna followed him closely, leafing through her notebook.It: Ogni dettaglio era importante.En: Every detail was important.It: Quando la visita finì, gli studenti si prepararono a ripartire.En: When the visit ended, the students prepared to leave.It: Ma Giovanna non era soddisfatta.En: But Giovanna wasn't satisfied.It: Decise di prendere un rischio.En: She decided to take a risk.It: Sarebbe restata indietro.En: She would stay behind.It: Aspettò che Francesco finisse di chiudere per la sera.En: She waited for Francesco to finish closing for the evening.It: "Scusi," disse timidamente quando lui si avvicinò alla porta.En: "Excuse me," she said timidly when he approached the door.It: "Ho molte domande."En: "I have many questions."It: Gli mostrò le pagine fitte di note.En: She showed him the pages filled with notes.It: Francesco si fermò e sorrise.En: Francesco stopped and smiled.It: "Hai lavorato sodo," commentò, interessato.En: "You've worked hard," he commented, interested.It: "Domani mattina, prima che inizi il vertice, ti farò vedere tutto."En: "Tomorrow morning, before the summit starts, I'll show you everything."It: Giovanna non poteva crederci.En: Giovanna couldn't believe it.It: La sua determinazione era stata premiata.En: Her determination had been rewarded.It: Si sentiva viva, parte di qualcosa di più grande.En: She felt alive, part of something bigger.It: Quella notte, tornò in albergo con Lorenzo che la prendeva in giro bonariamente per il suo coraggio.En: That night, she returned to the hotel with Lorenzo teasing her good-naturedly for her bravery.It: Il giorno dopo, mentre la cantina era ancora silenziosa, Francesco guidava Giovanna attraverso le sale.En: The next day, while the winery was still silent, Francesco guided Giovanna through the halls.It: Le raccontò delle botti di rovere antiche, dei metodi tramandati nei secoli.En: He told her about the ancient oak barrels, about the methods passed down for centuries.It: Giovanna annuiva, il cuore leggero e la mente affamata di sapere.En: Giovanna nodded, her heart light and her mind hungry for knowledge.It: Alla fine della mattinata, ringraziò Francesco con un grande sorriso.En: At the end of the morning, she thanked Francesco with a big smile.It: Ora aveva tutto ciò che le serviva per il suo progetto e qualcosa di più: una fiducia nuova in se stessa.En: Now she had everything she needed for her project and something more: a new confidence in herself.It: E mentre il pullman lasciava la cantina, Giovanna guardava fuori, non più solo osservando il paesaggio, ma immaginando il suo futuro, luminoso come un sorgere del sole sulle colline toscane.En: And as the bus left the winery, Giovanna looked out, no longer just observing the landscape, but imagining her future, bright as a sunrise over the Tuscan hills. Vocabulary Words:the window: il finestrinothe vineyards: i vignetithe trip: la gitathe winery: la cantinathe summit: il verticethe barrels: le bottithe fermenting musts: i mosti fermentatinotebook: il quadernothe landscape: il paesaggiotraditional techniques: tecniche tradizionalithe delegates: i delegatithe secrets: i segretithe confidence: la fiduciaanimated painting: dipinto animatothe risk: il rischioquestion: domandathe proposal: la propostathe aroma: l'odorethe smile: il sorrisoimpressed: impressionatarewarded: premiatathe oak barrels: le botti di roverethe details: i dettaglithe project: il progettohalls: le salehungry for knowledge: affamata di saperelight heart: cuore leggerointernational: internazionaletimidly: timidamentesatisfied: soddisfatta

A shortage of contract wine making facilities has led to a new venture in the states north, opening just in time for vintage.

In this episode of Safe Space, host Francesco Lombardo welcomes Véronique Sanders, the steward of Château Haut-Bailly, a prestigious Bordeaux winery with a rich history dating back 800 years. Véronique shares about the complexity of her family's history with the business, emphasizing the emotional connection she has with the land and the importance of passion in winemaking. She discusses the responsibilities that come with being a custodian of the estate, highlighting the need to preserve its legacy for future generations while adapting to modern challenges such as climate change and shifting consumer habits. Throughout the conversation, Véronique reflects on the evolving landscape of the wine industry, particularly the changing drinking habits of younger generations. She believes that while studies suggest a decline in wine consumption among youth, personal experiences reveal a different narrative. The episode concludes with Véronique offering valuable advice to both current and future generations, urging them to stay curious and authentic while embracing their roles as stewards of their family legacies. Connect with me here: • https://www.linkedin.com/in/francesco-lombardo-fea-496a7966/ • https://www.facebook.com/VeritageFamilyOffice • https://www.youtube.com/@VeritageInternational • https://veritage.ca  

The largest group of Mormon polygamists don’t belong to a group! I’m talking to the Ericksons: Joshua, Charlotte, & Melissa who purchased the Sister Wives home from Kody Brown and his 4 wives from the TLC channel. We’ll talk about the resources independent Mormon fundamentalists can participate in, how they got their authority to do polygamy, and talk about priesthood in their family. Check out our conversation… https://youtu.be/7itxEX5H8nk Don’t miss our interviews with Mormon polygamists: https://gospeltangents.com/denominations/fundamentalim/ I sat down with the Erickson family—Joshua, Melissa, and Charlotte—independent Mormon fundamentalists who purchased the Lehi, Utah home formerly owned by Kody Brown of TLC’s Sister Wives. The Ericksons discuss their journey from mainstream LDS  Church membership to independent polygamy, their blog Speaking of Polygamy, and their efforts to restore biblical feasts and practices. 00:00 – Welcome to the Sister Wives Brown Hotel: The Ericksons, who now live in the home designed for polygamy discuss the unique architecture, which includes connected apartments that facilitate communal living. 08:00 – Excommunication & New Fellowship: The family shares their transition out of the LDS Church. While they were excommunicated, they describe the experience as cordial and devoid of hard feelings. They soon found the Zarahemla Foundation, a non-denominational fellowship for restoration believers. 14:00 – Defining Independent Fundamentalism: Joshua explains that fundamentalism isn’t just about polygamy; it is about preserving original restoration principles. They discuss the misconception that leaving the church means losing opportunities to serve, arguing they have found even more ways to be “anxiously engaged”. 18:00 – Restoring the Feasts: We did a deep dive into why the Ericksons celebrate ancient Israelite holidays like Passover, the Feast of Tabernacles, and Yom Kippur. Joshua provides scriptural justification from Zechariah 14 and the JST of Luke 22, arguing these feasts are for all of Israel, not just the Jews. 26:00 – Wine Making & The Word of Wisdom: The family discusses their wine-making classes. They adhere to D&C 89 and Section 27, believing wine should be “of your own make” for sacraments, rather than water. 32:00 – Mormon Legacy Ministries: Introduction to a broad coalition of independent fundamentalists who provide a “soft landing” and fellowship for those questioning mainstream changes. 36:00 – The Temple in Missouri: The Ericksons recount their participation in the independent temple built near Humansville, Missouri, describing the celestial room’s fiber-optic star field and the dedication they felt among independent groups.

Hi, It's Sam Benrubi, host of The Wine List and The Grape Nation.This isn't the end — it's a new chapter. We're continuing the show with the same curiosity, depth, and best-in-class wine guests.Please take a moment to subscribe to our new feed so you don't miss future episodes. So, for our next podcast, you can find us wherever you get your podcasts, including Apple Podcasts, Spotify and IHeart, just hit subscribe.Thank you for listening, and I truly hope you'll come with us.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hi, It's Sam Benrubi, host of The Wine List and The Grape Nation.After nine years and more than 300 episodes, this will be our final episode on this feed. We're leaving Heritage Radio Network and relaunching independently.This isn't the end — it's a new chapter. We're continuing the show with the same curiosity, depth, and best-in-class wine guests.Please take a moment to subscribe to our new feed so you don't miss future episodes. So, for our next podcast, you can find us wherever you get your podcasts, including Apple Podcasts, Spotify and IHeart, just hit subscribe.Thank you for listening, and I truly hope you'll come with us.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hi, It's Sam Benrubi, host of The Wine List and The Grape Nation.After nine years and more than 300 episodes, this will be our final episode on this feed. We're leaving Heritage Radio Network and relaunching independently.This isn't the end — it's a new chapter. We're continuing the show with the same curiosity, depth, and best-in-class wine guests.Please take a moment to subscribe to our new feed so you don't miss future episodes. So, for our next podcast, you can find us wherever you get your podcasts, including Apple Podcasts, Spotify and IHeart, just hit subscribe.Thank you for listening, and I truly hope you'll come with us.This week on The Wine List we talk to Eric Asimov. Eric is the long-time Chief Wine Critic for the New York Times. His column “The Pour” appears online at nytimes.com and also in the print edition. He focuses, of course on the sensorial pleasures of wine, but also with a discussion of wine's culture, history, social, scientific, and environmental dimensions. It has now become a tradition that Eric joins us at the beginning of each year to discuss the past and coming wine year.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Andrea shares her unique journey to becoming the Director of Winemaking at Francis Ford Coppola Winery. Starting her career without the initial intention of entering winemaking, she found her path through roles in the laboratory, cellar, and bottling lines, developing a passion for the hands-on aspects of the craft. Andrea highlights the value of practical experience, local education, and her commitment to continual learning, which eventually led her to oversee the winemaking team at FFC. She discusses adapting to changes like the acquisition by Delicato Family Wines, her focus on mentorship and team guidance, and her philosophy of keeping winemaking rooted in the region's character. The conversation covers the structure and innovation at FFC, including their iconic wine programs, creative approaches to blending, and the development of new products such as low-alcohol, low-calorie wines. Andrea explains the logistics of vineyard sourcing across California, their strategies for maintaining quality and consistency, and the balance between digital tools and traditional whiteboards in managing production. She also offers insights into industry trends, the winery's club and visitor experience, and her role representing the brand through travel and events, always aiming to empower her team and stay connected to the evolving world of wine   Resources from this Episode Francis Ford Coppolla Winery   This podcast is sponsored by InnoVint. Wineries of all sizes rely on InnoVint's winery operating system to optimize vineyard tracking, manage wine production processes, automate compliance reporting, track costs seamlessly, and make data-driven decisions. The best part? The software is intuitive, easy to use, and mobile and offline friendly! And with the highest-rated customer service in the industry, you're guaranteed to have a smooth transition, even right before harvest. Learn more: innovint.us Get a demo: innovint.us/request-a-demo/ Join our free winemaking community: innovint.us/join-the-punchdown/   Check out the Fundamentals of Winemaking Made Easy video course   The Inside Winemaking Podcast on iTunes Now on Spotify And Amazon Music

In the final episode of the year, Janina is joined by Laura Oskwarek, Director of Winemaking at Silver Oak, to explore one of the most fascinating (and often overlooked) elements of winemaking: oak. Together they taste and compare Silver Oak's Napa Valley and Alexander Valley Cabernets, dive deep into Silver Oak's unique in-house cooperage, and unpack everything from tree selection and seasoning to toast levels, sustainability and style. A rich, geeky and festive deep dive into Cabernet, craftsmanship and the people behind one of California's most iconic wineries. Shownotes 03:32 Laura's scientific background - from microbiology and Yale to winemaking. 04:52 Choosing wine as a career: the moment wine replaced medicine. 06:32 Early lessons from Schramsberg and Nickel & Nickel - teamwork, terroir and patience. 11:55 How Silver Oak has evolved over the years - sustainability, innovation and precision. 14:18 Precision viticulture explained: data, technology and giving each vine exactly what it needs. 15:45 Water management at Silver Oak - recycling systems and the famous purple hoses. 17:55 Owning their own cooperage - why it's so rare and why it matters. 18:56 How a tree is chosen to become a wine barrel - straight trunks, diameter and quality. 20:56 Missouri oak vs French oak - grain, flavour profile and why Missouri stands out. 24:39 Seasoning vs toasting - what they really mean and why they're not the same thing. 28:16 Choosing oak for flavour and texture - matching seasoning and toast to the wine style. 32:24 How far can you push oak? Experimentation, blind tastings and finding the limit. 33:43 Janina's tasting notes: Alexander Valley vs Napa Valley Cabernets. 35:04 Tasting comparison: Silver Oak Alexander Valley vs Napa Valley Cabernet - fruit profile, structure, oak and power. 38:19 Inside Silver Oak's toasting area - fire pits, slow toasting and craftsmanship. 40:02 Roasted marshmallow and caramel - the aromas of toasted barrels. 42:30 How much does a barrel cost and how long does it take to make one? 45:13 Another key difference between American and French oak - sustainability and efficiency. 46:20 Climatic differences between Alexander Valley and Napa Valley. 49:01 Where to buy the wines in the UK  current vintages and pricing at The Wine Treasury £132 Alexander Valley Cabernet 2020 and £240 Napa Valley Cabernet 2020 50:28 Being a woman in wine - leadership, mentorship and cultural change. 52:44 A joyful harvest memory - costumes, sparkles and a true “glitter moment.” 54:39 American oak in one sentence. 55:16 Napa or Alexander Valley - where is the magic right now? 56:03 Toast levels: light, medium or heavy? 56:19 Cabernet pairing - steak or dark chocolate? 56:53 One wine region everyone should visit next.

Jenny Murphy went to UC Davis to study forensics. While attending a job fair, she was lured into the wine business with visions of a laboratory filled with expensive, new equipment. She took a temporary position at Korbel Champagne and was bitten by the wine bug. After accepting a job at Paul Hobbs, she moved up the ranks, finally settling into the Director of Winemaking, where she was responsible for numerous 100pt wines. Jenny recently left Paul Hobbs and started her own label, Oxlee Graham, making precise Pinot Noir, Petit Verdot, and some very interesting whites. She is perhaps the most detail oriented winemaker we have ever met, her attention to the wine, barrels, tanks and even corks set her apart from the crowd. The wines are expressive and speak to the vineyard sites, from Mendocino to Santa Cruz. We can't recommend these wines highly enough, they are very small production so move fast. [Ep 394] oxleegrahamwines.com @oxleegrahamwines

This week on "The Wine List" our guests oversee some of the hottest restaurants and wine programs in the country. Welcome Nikita Malhotra, Tira Johnson and Ian Krupp. Nikita Malhotra is a multi-award-winning Sommelier, the proprietor and beverage guru at Infatuation's 2025 “Restaurant of the Year”, Smithereens. Tira Johnson, a back-to-back Star Wine List Awards winner, oversees the beverage programs at white-hot Chez Fifi, Sushi Noz, Noz Market, and Fooq's in Miami. Ian Krupp is the Michelin Guide California Sommelier of the Year and Bev. Dir at the LA Times “Restaurant of the Year” Anajak Thai.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Aldo Sohm is one of the most revered, decorated, and well-known sommeliers in the world. He has overseen the beverage program at 3 Michelin Star Le Bernadin for almost two decades and also runs his eponymous Aldo Sohm Wine Bar in NYC. He just published his second book, “Wine Simple: Perfect Pairings”.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Wine List by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Luisa Ponzi (wine grower, wine maker, vineyard lover, business owner, mama) says she's not quite sure what her "role" is these days - but it certainly has to do with wine. She says her role in the Oregon wine industry has shifted somewhat and it's done so in a natural way - where the winery used to be her key focus, she says she's now finding the vineyard is where she's pouring a lot of her heart and soul into. The Ponzi family moved from Southern California years ago to the Willamette Valley to start a vineyard, make wine, live off the land and Luisa has fond memories of being in the vines, playing in the dirt and helping Dad. Winemaking was not on her radar, but after she graduated college, Dad invited her to help with harvest (100% intentional on his part) and she says everything just clicked. She made tremendous strides in the Oregon wine industry and when she talks about winemaking, specifically, the vines her family planted years ago which are still producing grapes, you can almost feel her passion for this role she clearly loves so much. Be on the lookout for her label, "Luisa Wines" coming out spring 2026 and the collab she's currently doing with her daughter, Mia - "Drink Lerzi"!

This week on our Vino Lingo segment we feature Jean-Francois Pellet, Partner & Director of Winemaking, Pepper Bridge Winery, Walla Walla, Washington, defining the term “T-Bud Grafting”.  Learn more by visiting pepperbridge.com

Highly sought after grapes makes for truly exceptional wine. Its a simple as that. Pepper Bridge Winery in Walla Walla practices sustainable agriculture but it goes way beyond that. I met up with Partner and Director of Winemaking Jean-Francois Pellet at their tasting room, just a few weeks ago. A third generation winemaker, Jean-Francois is [...]

In this episode, Janina sits down with Natasha Hughes MW, author of The Wines of Beaujolais, to explore one of France's most misunderstood wine regions. They discuss why Beaujolais is far more than simple Nouveau, how over 300 soil types and multiple winemaking styles shape the wines, and why Gamay can age beautifully. Natasha shares insights on the diversity of the Crus, the role of granite and diorite, old vines (including pre-phylloxera parcels), climate-driven changes, and the rise of exciting new producers bringing fresh energy to the region.  

Chris takes us through the winemaking techniques used to create premium aromatic white wines as per the WSET Level 3 Wine specification.

Fluent Fiction - Hungarian: Harvest of Tradition: A Family's Wine Legacy Renewed Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-11-19-08-38-20-hu Story Transcript:Hu: Az őszi napsütés aranyos fényt szórt Villány dombjaira.En: The autumn sunshine cast a golden light over the hills of Villány.Hu: A szőlőtőkék sorai messzire nyújtóztak, leveleik barnás-vöröses színekben pompáztak.En: The rows of grapevines stretched far, their leaves gleaming in brownish-red hues.Hu: Az öreg, de jól karbantartott borászat épülete hangosan mesélt a generációkról, akik a földön dolgoztak.En: The old but well-maintained winery building loudly spoke of the generations who worked the land.Hu: István régóta vezette a pincészetet, büszke volt családja borkészítő hagyományaira.En: István had been running the vineyard for a long time, proud of his family's winemaking traditions.Hu: Ahogy reggel a ház teraszán állt, tekintetével fürkészte a szőlőket.En: As he stood on the terrace of the house in the morning, he scanned the vineyards with his gaze.Hu: Az időjárás idén kiszámíthatatlan volt, ami aggodalommal töltötte el.En: The weather had been unpredictable this year, which filled him with concern.Hu: Reka, István lánya, friss ötletekkel tért vissza a városból.En: Reka, István's daughter, returned from the city with fresh ideas.Hu: Hit abban, hogy a modern technikák csak javíthatnak a borászat minőségén, bár tudta, hogy apja nagyra értékeli a régi módszereket.En: She believed that modern techniques could only enhance the quality of the wine, though she knew her father valued the old methods greatly.Hu: Vitáik gyakoriak voltak, István óvatosan közelített az újításhoz.En: Their debates were frequent, with István cautiously approaching innovation.Hu: Zoltán, a család régi barátja és tapasztalt borász, mindig a régi útmutatókat követte.En: Zoltán, an old friend of the family and an experienced winemaker, always followed the old guidelines.Hu: Ő hitt abban, hogy a hagyomány a borász szíve.En: He believed that tradition was at the heart of winemaking.Hu: Reka azonban makacs volt, próbálta megszerezni Zoltán támogatását is.En: However, Reka was stubborn and tried to gain Zoltán's support as well.Hu: Egy hideg reggel, fagy lepte be a szőlőt.En: One cold morning, frost covered the vines.Hu: A veszély kézzel foghatóvá vált, a szőlő egy része már megsérült.En: The danger became tangible, with part of the vineyard already damaged.Hu: István és Reka tudták, hogy gyorsan kell cselekedniük.En: István and Reka knew they needed to act quickly.Hu: Az idővel versenyt futva mindketten belevetették magukat a munkába.En: Racing against time, they both threw themselves into the work.Hu: Reka javaslatára néhány modern technikát is alkalmaztak: fóliákat borítottak a sorokra, és meleget generáló gépeket állítottak be.En: Following Reka's suggestion, they implemented some modern techniques: they covered the rows with sheets and set up machines that generated heat.Hu: István kezdetben habozott, de látta Reka elszántságát.En: István hesitated at first, but he saw Reka's determination.Hu: Mire a nap felkelt, sikerült megmenteniük a szőlő nagy részét.En: By the time the sun rose, they managed to save most of the vineyard.Hu: Az év borkészítése különösen jól sikerült; a megmaradt szőlőből remek ízvilág kerekedett.En: The year's winemaking turned out particularly well; from the remaining grapes, a delightful flavor emerged.Hu: Az új és régi módszerek ötvözete kiválónak bizonyult.En: The blend of new and old methods proved to be excellent.Hu: István elismerően nézett Rekára.En: István looked at Reka appreciatively.Hu: "Meg kell tanulnunk alkalmazkodni," mondta, mosolyogva tekintve lányára.En: "We must learn to adapt," he said, smiling at his daughter.Hu: Reka tudta, hogy apja sokat adott, és tiszteletet mutatott az iránt, amit tőle tanult.En: Reka knew her father had made many concessions and showed respect for what she had learned from him.Hu: Ezen az őszön Villányban nemcsak egy remek bor, hanem egy újfajta családi összetartás is érlelődött.En: That autumn in Villány, not only a superb wine matured but also a new kind of family togetherness.Hu: A naplementében, a borászat domboldalán állva István és Reka egymás mellett, csendesen ünnepelték sikerüket, tudva, hogy a régi és az új együtt még erősebb jövőt ígér.En: In the sunset, standing on the hillside of the winery, István and Reka quietly celebrated their success together, knowing that the combination of the old and the new promised an even stronger future. Vocabulary Words:autumn: őszisunshine: napsütésgrapevines: szőlőtőkékgleaming: pompáztakwell-maintained: jól karbantartottterrace: teraszánunpredictable: kiszámíthatatlanconcern: aggodalommaltraditions: hagyományaidebates: vitáikcautiously: óvatosaninnovation: újításhozstubborn: makacsfrost: fagytangible: kézzel foghatóvádamaged: megsérültracing: versenytimplement: alkalmaztakmachines: gépekethesitated: habozottdetermination: elszántságátblend: ötvözeteappreciatively: elismerőenconcessions: engedményeketrespect: tiszteletetsuperb: remekmatured: érlelődötttogetherness: összetartássunset: naplementébenfuture: jövőt

Emilien Boutillat is the Chief Winemaker at Piper-Heidsieck and Rare Champagne. Born in Champagne to a vine grower, Emilien traveled the world to master his craft, with stops in Chateauneuf du Pape, Chile, S. Africa, Chateau Margaux, Peter Michael, Comtes and Armand di Brignac to name a few. He joined Piper Heidsieck in 2018, at that time, the youngest cellarmaster at 31.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I jumped in on a LinkedIn conversation about wine, soil, volcano's and more. Thought I would contribute to the message string. That is when I engaged Diana on the concept of terroir. But not just any terroir, but volcanic terroir. Then I realized that Diana's expertise in the realm of wine...is the soil! She is a expert in energy and geophysics! Diana Kandiglian is the kind of guest who measures her excitement in bottles, not hours. If you've ever wondered what happens when a scientist who reads rocks for a living falls in love with wine, this episode is for you. You'll learn how Diana's background as a geophysicist shapes her curiosity about soils and terroir, and why she believes the best wines surprise you, just like life itself. Through her stories, you'll uncover why Armenia's volcanic soils produce wines unlike any other, how centuries-old vines navigate climate change, and why boutique winemaking has become the soul of the country's industry. Paul and Diana peel back layers of old world tradition and new world innovation, exploring appellations, indigenous grape varieties, and the risks of chasing global trends at the expense of authenticity. You'll be puzzled—but enlightened—by the paradox of Armenia's old vines and young winemakers, and why Diana advocates for some rules to keep the magic alive. There's a fascinating discussion of soil science, climate, and grape selection: from Texan clays to French boulders, you'll understand how the land whispers its secrets into every glass. You'll hear why the future of wine in both Armenia and unexpected places like Texas and Brazil depends on resilience, sustainable practices, and stories worth telling. If your palate craves complexity and your mind seeks narratives from every region, Diana's "Pour Across America" vision will inspire you to taste wines you've never imagined—and appreciate the intersection of science and soul in every sip. By the time you finish listening, you'll carry away a deeper understanding not only of Armenian wine, but of what it means to seek adventure, surprise, and connection in your glass. Pour Across America Wine Club Website: www.pouracrossamerica.com Grgich Hills Winery Website: www.grgich.com Zulal Wines Website: www.zulalwines.com Van Ardi Website: www.vanardi.com Karas Wines Website: www.karaswines.com Messina Hof Winery Website: www.messinahof.com McPherson Cellars Website: www.mcphersoncellars.com En Vino Wine Shop (Envino) Website: www.invinowine.am Terravox Website: www.terravox.wine #winepodcast, #winetalks, #DianaKandiglian, #PaulKalemkiarian, #Armenianwine, #terroir, #geophysics, #soilscience, #volcanicwine, #winenatural, #sustainablewine, #boutiquewine, #fingerlakeswine, #pouracrossamerica, #winetasting, #climatechangewine, #winelover, #winenewworld, #wineeducation, #wineinnovation

Podcast Summary: Wine Road Episode 238 Welcome to Episode 238 of the Wine Road podcast, hosted by Marcy Gordon and Beth Costa, with special thanks to Ron Rubin and River Road Family Vineyards and Winery for their support. This episode features guests Elena Diamond, Direct Sales and Hospitality Manager, and John Duckett, Winemaker at Trione Vineyards and Winery. Highlights: Introduction (0:49 - 1:12): Elena and John join the show to discuss Trione Vineyards and Winery. They clarify the pronunciation of "Trione" and share a laugh about common mispronunciations. John's First Vintage (1:16 - 2:32): John shares the story of his first vintage at Trione, a 2023 Cabernet Franc. This small-lot wine, bottled exclusively for wine club members, represents his first red wine under his winemaking leadership. He explains the decision to keep this special lot separate from their usual Henry's Blend. John's Journey to Winemaking (2:47 - 4:13): John recounts his unique path to winemaking, starting as a competitive swimmer at UC Davis before discovering the viticulture program through a table grape growing class. He reflects on his 12 years at Jordan Winery before joining Trione in 2023. Trione's History (8:24 - 10:30): The Trione family has been a part of Sonoma County since 1947. John shares how Henry Trione started in mortgages and later invested in land and vineyards, eventually amassing 1,000 acres (now 600). The family's contributions to the community include the 5,000-acre Trione Annadel State Park and other philanthropic efforts. Winery Experiences (11:31 - 13:23): Elena and John discuss the unique tasting experiences at Trione, including vineyard tours via golf carts and curated flights showcasing wines from their various vineyard properties across Sonoma County. They emphasize the importance of connecting visitors to the land and the winemaking process. Upcoming Events (18:02 - 23:00): Trione is hosting several events, including: Aroma, Sensory, and Blind Tasting (November 8th): Guests will use black glasses to train their senses and identify wine aromas. Barrel Demonstration (December 13th): A live demonstration of barrel-making and toasting. Soups and Sweaters Soiree (December 6th): A casual, fun event with wine and seasonal vibes. Trione's Small Production (26:09 - 29:03): Despite its impressive facilities, Trione is a boutique winery producing only 7,000 cases annually. They focus on five main wines: Sauvignon Blanc, Chardonnay, Pinot Noir, Henry's Blend, and Block 21 Cabernet Sauvignon. John highlights their meticulous vineyard management and commitment to showcasing the unique characteristics of their vineyards. Community and Fun (33:03 - 37:00): Elena and John share their love for Sonoma County, from coastal trips to farmer's markets. They also discuss Trione's casual, welcoming atmosphere, encouraging locals and visitors to enjoy picnics, bocce, and wine in their beautiful setting. Closing Notes (38:00 - 39:46): Beth highlights the Healdsburg Inn on the Plaza as a great lodging option and reminds listeners about the upcoming Wine & Food Affair (November 1-2), featuring wine and food pairings at 50 wineries. This episode captures the passion, history, and community spirit of Trione Vineyards and Winery, making it a must-visit destination in Sonoma County. Thanks to: Ron Rubin and River Road Family Vineyards & Winery – for their financial support Richard Ross and Threshold Studios – for making us sound so darn good! Links from today: Trione Vineyards & Winery Annadel State Park Bodega Head  Healdsburg Inn on the Plaza Wine & Food Affair              

On this episode of the Wine Enthusiast Podcast, we sit down with historian Julia Schifini of Spirits Podcast to discuss the deep roots of spiritual winemaking practices. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today!    FOLLOW US: TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast X: @WineEnthusiast

This week on Everybody in the Pool, we're heading to Napa Valley... sadly not literally. This time, anyway! David Pearson, president of Joseph Phelps Vineyards, has spent his career in wine, but he's now leading a transformation that's as much about climate solutions as it is about Cabernet. It's a story about farming, philosophy, and, yes, some really good wine.We dig into:What regenerative farming really means — and why it's not just a buzzwordHow microbes, fungi, and “living soils” can make better grapes (and better wine)Why this approach is also climate adaptation in a warming worldThe surprising connection between soil health, nutrient density, and tasteHow big players like Moët Hennessy are backing the shiftLinks:Joseph Phelps Website: http://www.josephphelps.com/David Pearson LinkedIn: https://www.linkedin.com/in/david-pearson-6896a82/ All episodes: https://www.everybodyinthepool.com/Subscribe to the Everybody in the Pool newsletter: https://www.mollywood.co/Become a member and get an ad-free version of the podcast: https://everybodyinthepool.supercast.com/What you can do to help: Please subscribe and tell your friends about Everybody in the Pool!Send feedback or become a sponsor! in@everybodyinthepool.com Hosted on Acast. See acast.com/privacy for more information.

One of the on-going themes with Wine Talks, with virtually all guests, is the idea that you never stop learning in the wine trade. I supposed you could say that about many industries, but wine carries with it the idea of the harvest; the surrounding conditions that otherwise would be called "terroir" when discussing the differences from one year to the next. And there in lies the "never stop learning" aspect of wine. Each year is different and each your your knowledge and curiosity is compounded. Tony Biagi relishes in this concept. He finds the will and the drive directly from the annual but perrenial unkowns when the next harvest arrives. We had an inspiring conversation at the Robert Mondavi tasting room in downtown Napa (a must stop when visiting). ony Biagi might claim his parents thought he was crazy for joining the wine world, but on this episode, it's clear that his unique path—from wrestling recruit to celebrated Napa winemaker—brings bold insight to every bottle he touches. You'll walk away with a fresh perspective on what really makes a wine legendary—not just the soil or variety, but the relentless curiosity and humility of those who tend the vines. Listen as Tony wrestles with the legacy of To Kalon, Napa's most storied vineyard, unraveling its mysteries alongside Paul Kalemkiarian. You'll learn how American and French traditions collide in the heart of California, why the freedom to experiment drives vintners across the Atlantic to our shores, and how the “Burgundianization” of Napa reflects a deeper search for identity and place. Tony lays bare the tension between making wine for the critics versus crafting honest, vintage-driven wines—the kind that can never quite be replicated and, like a great song or timeless meal, stir something primal in us all. Hear the unvarnished truth about organic farming, weathering adversity like wildfires, and how a single harvest offers but one shot each year to get it right. Find out why the energy in a morning vineyard or the quiet wisdom of mentors shapes every glass, and discover how genuine hospitality—not snobbery—keeps the wine world alive. By the end, you'll possess an insider's grasp of not only To Kalon's rarefied terroir and innovative spirit, but the soulful alchemy that endlessly draws winemakers and drinkers back to the table. Robert Mondavi Winery (owners of part of To Kalon Vineyard) Website: https://www.robertmondaviwinery.com Ridge Vineyards Website: https://www.ridgewine.com Ravenswood Winery Website: https://www.ravenswoodwinery.com PlumpJack Winery Website: https://www.plumpjackwinery.com Duckhorn Vineyards Website: https://www.duckhorn.com Hourglass Wine Company Website: https://www.hourglasswines.com Cade Estate Winery Website: https://www.cadewinery.com Chateau Cheval Blanc Website: https://www.chateau-cheval-blanc.com/en/ Harlan Estate Website: https://www.harlanestate.com Staglin Family Vineyard Website: https://www.staglinfamily.com Domaine Leflaive Website: https://www.domainedeflaive.com/en/ Dalla Valle Vineyards Website: https://www.dallavallevineyards.com Turley Wine Cellars Website: https://www.turleywinecellars.com Terravox (Missouri) Website: https://www.terravox.wine Wine Spectator (wine magazine frequently cited) Website: https://www.winespectator.com     #NapaValley #TonyBiagi #PaulKalemkiarian #winemaking #TokalonVineyard #terroir #CabernetSauvignon #CabernetFranc #organicfarming #vineyardhistory #winebusiness #wineratings #hospitality #winetourism #innovation #tradition #vintage #wineindustry #RobertMondavi #winetastingrooms  

Join me as I sit down with Esther Mobley, Senior Wine Critic for the San Francisco Chronicle. Esther shares her fascinating journey from an English major to a wine journalist, starting with a harvest internship in Napa Valley and subsequently working in Mendoza, Argentina. Her career path led her through Wine Enthusiast and Wine Spectator before landing at the Chronicle in 2015, where she has since become a prominent voice in wine journalism. Throughout our conversation, Esther discusses her approach to wine writing, emphasizing her role as a reporter who explores wine through broader lenses of society, climate change, immigration, and culture. She explains that her job goes beyond traditional wine criticism, focusing instead on telling compelling stories about the wine industry in California. The episode offers listeners an insider's view of wine journalism, tracing her professional evolution and her unique perspective on covering the dynamic world of wine.   Resources from this Episode San Francisco Chronicle Wine Drinking with Esther Newsletter “The original ‘cult' wine: How I discovered California's strangest vineyard” Published 2018   This episode is sponsored by Harvest Pillar concrete trellis posts. Want to know why more growers are going for concrete? It's because Harvest Pillar is the last trellis post you'll ever need.   Check out the Fundamentals of Winemaking Made Easy video course

I can talk about this stuff for days. Get me on a high horse and it is off to the races. I've tasted more wines than most people could ever dare dream of—but what fascinates me isn't just what's in the glass. It's the stories behind the bottles, the regions, and the relentless passion it takes to survive and thrive in the wine trade. In this episode of Wine Talks, I share how a ritual-like discipline led me to taste over 100,000 wines, and what that journey has taught me about the constantly evolving wine industry. I'll take you inside Tuesday morning tastings, reveal why competitors sometimes secretly send each other cases of samples, and unpack how internet sales, supermarket scandals, and shifting consumer habits have redrawn the map of the wine world. But it's not just about business—I'll also show you how to navigate an overwhelming wine aisle with confidence by learning to decode the meaning woven into a label. I'll open a door to emerging wine regions like Armenia, where ancient traditions and native grapes are fighting for global recognition, much like Napa or Bordeaux once did. Along the way, I'll share unexpected stories—from unforgettable dining spots in Yountville, to vodka distilled from “second-chance” fruit, to boutique brands rewriting the rules of luxury. My goal is simple: to help you see wine in a whole new light. You'll leave this episode empowered to explore, enchanted by histories you never knew, and inspired to savor not just what's in your glass, but the human stories that bring it to life. #WineTalks #WinePodcast #PaulKalemkiarian #WineOfTheMonthClub #WineTasting #NapaValley #Yountville #StHelena #WineEducation #WineIndustry #ArmenianWine #WineRegions #WineExperience #WineTravel #WineStories #WineCulture #WineRecommendations #Winemaking #WineShops #WineVarietals

The Armenian wine trade, like the rest of the wine world, has headwinds and maybe a bit more than the more established countries and regions where wine is well known and respected. You have to add to the mix of struggles; unknown grape varietals, no port of entry, unknown regions and 75 years of Soviet oppression. Enter Zara Muradyan; a wine romanticist and proud Armenian vintner. She is fast becoming the one to know in the wine trade out of Armenia and possibly single-handedly recruited the famed and infamous Concours Mondial de Bruxelles International wine tasting to Yerevan, Armenia in May of 2026.  It took a bit, but Wine Talks sat with Zara to hear her perspective. Zara Nuradyan can hardly believe it herself: in just fifteen years, Armenia has gone from a forgotten wine outpost—where the post-Soviet legacy meant brandy trumped wine—to a vibrant, world-class wine region inviting international acclaim. In this episode, you'll discover how Zara, the dynamic director of the Vine and Wine Foundation of Armenia and founder of Zara Wines, is not only championing Armenia's ancient winemaking heritage but also steering its modern renaissance. You'll hear how the country, armed with indigenous grapes like Areni and Voskahat, is shaking off its low-profile past to carve out a place on the international wine map—and why you might just see Armenian bottles on the tables of Tokyo, Los Angeles, or at your next masterclass. From government investment and educational initiatives to the role of diaspora and global tastings, Zara pulls back the curtain on how Armenia unites old-world traditions and new-world ambition, even courting major international competitions right in Yerevan. You'll get an insider's look at the challenges and headwinds, the heady joys of a growing industry, and the story of how passion, terroir, and a can-do spirit have created not just better wine, but a new cultural touchstone for Armenians at home and abroad. If you've ever doubted that a “brand new ancient” wine country could dazzle the global stage, Zara's journey will leave you uncorking more than a few assumptions—and maybe reaching for a bottle of something you've never tasted before. Zara Wines (founded by Zara Nuradyan) Website: Not specifically listed in the transcript, but based on the company name, the most likely official site is: https://zarawines.com/ Geisenheim University (collaborator in founding the Wine Academy in Armenia) Website: https://www.hs-geisenheim.de/ Karas Wines (a key Armenian wine producer mentioned) Website: https://karaswines.com/ Alexandria Winery (producer in Armenia) Website: https://alexandriawines.com/ Vine and Wine Foundation of Armenia (Zara is the director) Website: https://armeniamwinefoundation.com/ or https://vwfa.am/ Icare Foundation (collaborator for the Wine Academy) Website: https://icare.am/ YouTube: https://youtu.be/4hLWvOPDjZw #ArmenianWine #WineIndustry #WineTourism #WineEducation #IndigenousGrapeVarieties #WineHistory #WineRenaissance #Armenia #WinePodcast #WineCulture #InternationalWineMarket #WineExport #WineFoundation #WineMaking #WinePromotion #WineEvents #WineFestivals #zarawines #zaramuradyan #WineInnovation

Not of all wine news is about a drop in sales or activity...wine tourism is up.  On Wine Talks I regularly discuss the idea that wine is headed back in time to the days where the experience of wine is driving the interest in wine. Winery tastings, wine pairing dinners, day long wine excursions and more are peaking the interest in not only wine enthusiasts but wine novices the same. One destination that is working hard at luring wine travel is Armenia. I have keen interest in understanding the value of and the current climate of wine tourism in my country of heritage. Lilit Gregoryan is on the forefront of the movement and we had a chance to catch up and discuss the current state of Armenian wine travel. I have to tell you, sitting down (virtually, in this case) with Lilit Grigoryan for this episode of Wine Talks was one of those conversations that leaves you thinking long after you hit “stop recording.” Now, I'll let you in on a little behind-the-scenes secret: this was our third crack at getting the tech to play nice for a clear connection between sunny Southern California and Yerevan, Armenia. You could say we worked up a thirst before we even started talking wine. Right from the get-go, Lilit came in with the big picture view—“Winemaking and wine are rooted as a nation in our DNA.” That statement stuck with me. For all the talk we have about terroir, varietals, and fancy cellaring techniques, sometimes you need a reminder that, in places like Armenia, wine's not just a beverage or even an export—it's part of the cultural bedrock. She made the bold and very true point: Armenia isn't just learning from Europe; it's reminding Europe, and the world, where winemaking really started. What really fascinated me was her work in building up the Council of Enotourism. Now, enotourism anywhere is having its moment, and Armenia is no exception. I'll admit, I ended up tumbling down memory lane—remembering road trips that started off about something else (the Monaco Grand Prix, in my case) and somehow veered, as everything in my life seems to, straight into wine country. The magic of enotourism, Lilit pointed out, is that it's about more than tasting rooms. It's about connecting public, private, and even academic stakeholders—guides, wineries, archeologists, whole communities—to put Armenia back on the wine map. There's a humility that runs deep in Armenian winemakers, which, as Lilit mentioned, maybe ought to be set aside for a bit of healthy self-promotion. Why not, when you have 6,100-year-old wine caves that literally rewrite the history of viticulture? This is a nation where, she told me, even the rituals carved into fourth- and sixth-century churches tell the story of wine's place in life and faith. “We are the shoulders that the Old World stands on.” I scribbled that down—it's one for the ages. We got into some wine geek talk (couldn't resist)—about amphora and the ancient methods now making a comeback from Bordeaux to California. Funny thing, the rest of the world calls it trendy; for Armenians, it's just Tuesday. And I had to laugh—she talked about roadside wine in Coke bottles, and yeah, in 2007, I could barely choke down what I found. But the leap in quality is astounding. Armenian winemakers today are winning international gold medals! You can feel the pride simmering up—and frankly, that's as it should be. Lilit's also candid about the challenges—lack of unity among stakeholders, the need for more education, and the always-present tension of getting government support. Reminded me of local feuds in the LA trade; everyone wants the same thing, but getting consensus? It's like herding cats with corkscrews. But what I love most is her conviction: this is a marathon, not a sprint. Armenians have always been resilient—she's sure, and so am I, that Armenia's renaissance is just getting started. And let's not forget, she humbly attributes her passion to being “one cheeky university girl” drinking wine with her friends, which, honestly, is how the best careers begin. Lilit is creating a movement, and you can feel it—one that won't just put Armenian wine on the table but will make it impossible for the world to ignore. So, next time you're reaching for something old-world or new-world, remember Lilit's words: “We are ancient world.” And maybe, just maybe, it's time to pour Armenia into your next glass.   Wines of Armenia Organization: "Wines of Armenia" (NGO) Website: https://winesofarmenia.am/ eNoturos / Council of Enotourism in Armenia Organization: eNoturos, Council of Enotourism in Armenia Website: There is not a direct website publicly available from the information provided in the transcript at this time. Areni-1 Foundation Organization: Areni-1 Foundation (involved with the Areni-1 cave) Website: There is not a direct website publicly available from the information provided in the transcript at this time, but general information on the Areni-1 cave can be viewed here: http://www.areniwinery.com/ (Areni Wine Factory), though this is not an official page for the "Areni-1 Foundation." Wine and Vine Foundation of Armenia Organization: Wine and Vine Foundation of Armenia Website: https://armeniandrinks.com/en/wine-foundation Zatik Wine Festival Event organized by Wines of Armenia Website: Not directly available; may be found through Wines of Armenia's site or social media. Enofest/Enotalks Event by EnoTourism Council Website: Not directly available; check Wines of Armenia for events: https://winesofarmenia.am/ Global Wine Tourism Organization Organization referenced as the global enotourism network Website: https://gwto.org/ Cordy Brothers / Corti Brothers Referred to as a famous wine shop in Sacramento Website: https://www.cortibrothers.com/ Massanois Imports Mentioned as a wine distributor Website: https://www.massanois.com/   #wine #winetalks #armenianwine #enotouris, #winedna #armenia #ancientwine #wineheritage #wineducatio, #wineculture #winerenaissance #wineindustry #armenianculture #foodandwine #winehistory #winesofarmenia #winemaking #viticulture #winetourism #armenianhospitality

The wines of the Monterey Peninsula, and particularly those of the Carmel Valley, are exquisite. It is always just so interesting to have the some grape grown in different parts of the world and be so different...soely on the location and environmental influences of the vineyard. When tasting Bernardus wines, you taste complexities entirely different than anywhere else in California. These wines are something special and Jim McCabe is responsible. I also had to alert him to the famed folk guitar store, McCabes in Santa Monica. You might say Jim McCabe's side hustle—building guitars—makes him a craftsman twice over, but it's his day job as winemaker at Bernardus Winery that will have you tuning your curiosity to new frequencies. In this episode of Wine Talks, I invites you to uncork not just bottles, but the entire lived experience of crafting wine in California's stunning Carmel Valley. You'll learn why great wine isn't just about the grapes, but the ebb and flow of history, land, and a willingness to embrace both tradition and careful, gradual innovation. Jim doesn't just talk barrel aging or fermentation science; he brings you to the heart of winemaking's enduring mysteries—the art of blending picks from different harvest moments, the challenge of warding off smoke taint during wildfire years, and the ever-changing dance with nature that means no two vintages are ever the same. What does it take to draw younger generations to honest wine when technology and taste are shifting faster than vines grow? Jim and I candidly dissect the battle between old-school storytelling and the rise of social influencers, while reflecting on the timelessness of grassroots, word-of-mouth enthusiasm. Along the way, you'll pick up on the slow, patient work behind the scenes—why relationships with grape growers matter, why incremental rather than drastic change is key, and how history and tradition shape every bottle. By the end of the conversation, you'll come away with more than the technical notes of Bernardus' famed Pinots and Chardonnays; you'll understand the emotional charge that a simple sniff of a great wine can trigger, and why, whether you're a seasoned sommelier or new to the wine world, this is a craft that always keeps you guessing, learning, and savoring just one more glass. Bernardus Winery Website: https://www.bernardus.com Hotel Amarano Website: https://www.hotelamarano.com McCabe's Guitar Shop Website: https://www.mccabes.com   #winepodcast #CarmelValley #MontereyPeninsula #BernardusWinery #PaulKalemkiarian #JimMcCabe #winemaking #wineindustry #boutiquewineries #winemakerstories #winehistory #vineyardmanagement #wineinfluencers #socialmediawine #SauvignonBlanc #PinotNoir #Chardonnay #winetourism #winetasting #winetrends #mccabesguitarshop    

When people enter a room, you instantly get a sense of their disposition in life. Are they smiley? Frowning? friendly? Gregarious? and you instantly if this is going to work. I knew instantly that this was going to work when Cecilia Guzman walked into the studio.  Sitting down in the studio in beautiful Southern California for this episode of Wine Talks was a real treat—one of those times you just know you've got the right guest in the right seat. Cecilia Guzman, winemaker at Haras de Pirque (and yes, I stumbled through the name a couple of times—years of Spanish and still getting tripped up), joined me for a conversation that took us deep into the world of Chilean wine, from the fun of making it to the relentless challenge of selling it. Right from the top, Cecilia hit me with one of those insights I love: “Making wine is kind of easy. It's fun and easy, but selling wine, it's another stuff.” Isn't that the story of this business? We're all drawn in by the romance—the vineyards, the sunshine, the “lifestyle”—but it's once the barrels are tucked away and the corks are in the bottles that the real grind begins. And, as she pointed out, the business has changed dramatically in the last twenty years. Getting your label noticed in today's flooded market is a whole different challenge than staking out your vineyard back in the day. Now, Cecilia's story isn't the usual “dreamer buys some vines” tale. She's the general manager and winemaker at Aras de Pirque, a property now 100% owned by the Antinori family—six hundred years in wine. Yes, you read that right, six centuries! I always marvel at how these wine dynasties, whether Italian, French, or American, get the itch to go explore somewhere new. In this case, the Antinoris, looking for that “departure from the regular,” were drawn to Chile's potential—the terroir, the freedom from strict appellation rules, the lure of doing something different. Cecilia's philosophy on wine really shines when she talks about letting the place shine through—how it's not about making the best Chilean Cabernet, but making the best wine for that unique spot in Pirque. That notion of terroir, of honest wines that truly express where they're grown, is something I can get behind. The challenge, as we both lamented, is getting that magic to translate to the consumer, bridging that gap from heartfelt winemaking to the retail shelf. But what I found most refreshing was her practical outlook. She sees Chile as a land with advantages—natural barriers, low disease pressure, and a real push towards sustainability. There's a bit of humility in her voice when she talks about how Chile can almost do “organic by default.” Yes, their greatest challenge is, as she puts it, the weeds! (The kind in the vineyard, not the grain—note to self, remember the translation next time). What really stuck with me, though, was Cecilia's sense of continuity and patience. When you only get one shot a year, it takes decades to build real wisdom—and she's been racking up vintages for thirty years. The Antinoris may have centuries behind them, but every year in Chile still brings new lessons, new surprises, new stories. And isn't that just the heart of wine? It's history in a bottle, culture at the table, a product that's always made better when it brings people together—at home in Chile, or halfway across the world. If you ever get the chance, I'll tell you, visiting Chile is on that bucket list. From the vineyards to the Andes to those family tables where stories linger as long as the finish on a great Cabernet. Cheers to Cecilia, and to the stories we keep uncorking together. Haras de Pirque  Website: https://www.harasdepirque.com/ Antinori Family (Marchesi Antinori) Website: https://www.antinori.it/ Los Vascos Website: https://www.lafite.com/en/the-domaines/los-vascos/ (Owned by Domaines Barons de Rothschild (Lafite)) Undurraga Website: https://www.undurraga.cl/ Don Melchor Website: https://www.donmelchor.com   #winepodcast #Chileanwine #CeciliaGuzman #PollyHammond #winemaking #winetourism #AntinoriFamily #sustainablewine #terroir #vineyardmanagement #winemarketing #womeninwine #organicfarming #Argentinewine #CabernetSauvignon #Merlot #wineculture #biodynamicwine #wineindustry #foodandwinepairing  

A few years ago, a young woman was interning at the Original Wine of the Month Club. Her internship revolved around social networking, office duties, and one particular job that may have set her career path. Lisa Kassabian was to write the talking points for all my podcasts that featured a woman in wine.  She would research the guest, write up peritnent points, present the to me and together we would redirect or correct. When that work was completed, Lisa was invited on set to hear how her questions worked and how the guest would respond. Maybe I had something to do with it, it would certainly make sense...because eventually, Lisa became an Enology student at Cornell University.  At the University, all students in this curriculum are required to do an internship before they graduate. This is the story of Lisa's internship at the famed Chateau Haut Bailly. For sure, if you want to know the insights a young wine Enology student might gain from the academic side and the practical side of wine...this is the episode. Lisa Kassabian never expected that an afterschool “All About Grapes” club would spark a journey from a Los Angeles vineyard to the heart of Bordeaux. In this episode of Wine Talks, you'll discover how a childhood passion for science—and a hobby vineyard at home—led Lisa from California to Cornell, and ultimately, to an eye-opening internship in France. You'll gain a rare behind-the-scenes view of the very real intersections between wine, science, and culture, as Lisa reveals how pruning and fermentation chemistry connect to centuries of tradition. Listen closely and you'll learn what really happens when theory meets the terroir: from tackling grapevine netting and barrel racking to navigating French hospitality, language barriers, and immaculate cellars. Through Lisa's first-hand stories, you'll hear what distinguishes French winemaking—the meticulous attention to detail, relentless innovation, and deep cultural ties that set Bordeaux apart from Napa. Ever wonder what it's like to balance the academic rigor of soil science classes with tasting your family's Sauvignon Blanc in sunny California? Or how it feels to pour wine at a charity gala in a historic French château? This episode peels back the reality of building a global wine career, from landing international internships to learning the business beyond the classroom, and even discovering which French pastries pair best with your morning commute. By the end, you'll understand not only the pathways women are carving into the industry, but also why every bottle holds a world of stories, science, and adventure—a revelation sure to inspire future vintners and aficionados alike.   Cornell University https://www.cornell.edu   UC Davis (University of California, Davis) https://www.ucdavis.edu   Château Haut-Bailly https://www.haut-bailly.com   Sequoia Grove Winery https://www.sequoiagrove.com   Smith Haut Lafitte https://www.smith-haut-lafitte.com   Château Lynch-Bages https://www.lynchbages.com   Château Giscours https://www.giscours.com #wineTalks #LisaKassabian #PaulKalemkiarian #viticulture #enology #CornellUniversity #wineinternship #ChateauHautBailly #Bordeaux #NapaValley #womeninwine #Frenchwine #wineeducation #vineyardmanagement #winemaking #winescience #Frenchculture #wineindustry #winecareers #winepodcast  

Enotoursim has been a staple in the tourism trade. One of my favorite podcast was with XXX Duput, the woman who delivered the wines from Napa to Steven Spurrier in Paris for the Judgement In Paris. She was the leading Enotourist company in America.  As time would have it, Enotourism had seen its days, slumping a bit for the past decade...until now. Though wine sales are off and the wine industry is scurrying to define the cause of this slump, enotourism could save the day. Meet Bill Callejas, he is grassroots and has created an enotourism company from sheer passion. Bill Callejas didn't just stumble into wine tourism—he reverse-engineered it from the ground up, blending the precision of his production background with a storyteller's flair and an explorer's curiosity. You'll be hard pressed to find a more nuanced perspective on wine travel, or a more convincing case for ditching those cookie-cutter tours. In this episode, you'll discover the real difference between “just another wine trip” and a thoughtfully crafted, immersive journey that brings you shoulder-to-shoulder with winemakers, artisans, and even the family matriarch preparing your meal. Bill reveals how he and his partners built World Wine Destinations around the idea that travel and wine are each a world unto themselves—each deserving of respect, intention, and creative design. Listeners will learn how each trip is structured like a multi-day live show, full of distinct characters, rising action, and the slow burn of discovery that comes from tasting with local experts in quiet, off-the-map villages. Expect revelations on why genuine wine travel can't—and shouldn't—be “dumbed down,” why asking winemakers about their intention often leads to the best stories, and how wine acts as a cultural glue, binding food, land, history, and people in an experience you can literally taste. Whether it's the ancient amphorae of Greece, the wild terroir of Argentina, or the unexpected intimacy of Paso Robles, you'll come away with an appreciation for how travel, when done right, changes not just what's in your glass, but who you are as a drinker and a global citizen. Buckle up—one glass at a time, you'll learn how the story of wine is best lived, not just told. ✅ Think you know wine travel? Think again. ✅ Discover how storytelling and immersive experiences are redefining wine tourism. ✅ On this episode of Wine Talks, host Paul Kalemkiarian sits down with Bill Callejas of World Wine Destinations to reveal why their unique approach skips the cookie-cutter tours and takes you straight into the heart—and the culture—of the world's top wine regions. ✅ If you thought wine was just about tasting, you haven't heard the stories that bring each glass to life. Hit play and get ready to plan your next adventure (and maybe reimagine what a wine trip can be)! World Wine Destinations Website: https://www.worldwinedestinations.com Corner Wines (Plano, Texas) Website: https://www.cornerwines.com   #winepodcast #winetourism #winetravel #wineculture #worldwinedestinations #BillCallejas #PaulKalemkiarian #winestories #winemakers #winetasting #culturalexperiences #wineregions #wineeducation #foodandwine #winehistory #immersivetravel #wineindustry #PasoRobles #winetrips #oenotourism