Podcasts about wine science

WIJNMAKER RAUL MORENO Hij begon als keukenmedewerker in Londen, werd sommelier in de Verenigde Staten en belandde later in Australië. Daar startte hij als duikinstructeur en volgde ondertussen een studie Wine Science aan de Universiteit van Melbourne. Na zijn afstuderen bleef hij aan als docent sensorische analyse en reisde van wijngaard naar wijngaard om ervaring op te doen. Op een gegeven moment deed hij zes oogsten per jaar, waaronder in Australië (vroeg en late oogst), Nieuw-Zeeland, Zuid-Afrika, Bourgogne (bij Domaine Dujac), Portugal, Oostenrijk, Georgië en Spanje. De wijnen zijn verkrijgbaar bij Wijnkoperij Europa voor consumenten en bij ⁠Karakter Wijnimport⁠ voor restaurants en wijnwinkels. De line up: Destellos – 2022 – palomino & 15% arino El Dia – 2022 – chardonnay El Propósito – 2022 – palomino La Retahíla – 2022 – perruno La Inflexión – 2022 – pinot noir & syrah La Femme d'Argent – 2022 – palomino & syrah La Quimera – 2022 – pinot noir Dark n Stormy – 2022 – tintilla

In this  episode of the Vint Podcast,  Brady and Billy connect with perhaps the leading wine grape geneticist of our time, José Vouillamoz. With a background in plant biology and a Ph.D. in genetics, José has dedicated his career to uncovering the origins and relationships of grape varieties. He is a co-author of the highly acclaimed book "Wine Grapes," along with Jancis Robinson and Julia Harding, which is considered a definitive reference on the subject. His research has significantly advanced the understanding of grapevine DNA, leading to the identification and classification of numerous grape varieties. (the book alone includes more than 1,300 entries).Our conversation spans a discussion on the "parents" of some of our favorite and most well known grapes, an explanation of genetic vs clonal differences, and why learning about the genetics of our vines might just unlock a whole new chapter in the history of winemaking, buying, drinking, and exploring...Enjoy the show!Chapters:00:52 Special Guest Introduction: José Vouillamoz, the Foremost Grape Geneticist02:02 Weekend Wine Tasting Adventures and Discoveries07:57 Diving Deep into Grape Genetics with José Vouillamoz08:41 Jose's Journey into Grape Genetics and DNA Profiling11:09 Unveiling the Origins of Swiss Grape Varieties13:17 The Impact of DNA Profiling on Wine Genetics and Regional Identities18:35 Exploring the Foundational Grape Varieties and Their Global Influence21:35 The Genesis of the Wine Grapes Book with Jancis Robinson and Julia Harding24:50 Founder Grape Varieties and Their Significance25:04 Exploring the Roots: The Ancestry of Famous Grape Varieties26:46 The Science Behind DNA Profiling in Viticulture35:02 The Impact of Genetic Diversity on Wine Varieties and Climate Adaptation41:11 The Future of Viticulture: Clonal Identification and Terroir Expression46:38 The Role of Rootstocks in Combating Climate Change48:45 Leveraging Genetics for Improved Winemaking and Vineyard Management51:55 Preserving Rare Varieties and the Importance of Storytelling in WiThe Vint Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Jay Hack, Julia Harding, Austin Hope, Michael Minnillo, Jermaine Stone, Jim Madsen, Santiago Archaval, Tom Smith, Sebastian Lowa, Matthew Crafton, Tony Parker, Andrew Caillard, Mike Veseth, Madeline Puckette, John Olney, Matthew Kaner, Amelia Singer, Chess Martin, and more!

Canned wine's reduction issue, Patz & Hall and Truett-Hurst are, once again, privately held, and Beijing finally lifts tariffs on Australian wine. Read the transcript of this episode at https://www.jancisrobinson.com/articles/canned-wine-concerns-sonoma-winery-buybacks-china-tariffs-lifted.

Casey Mackintosh is in her final year as a Viticulture & Wine Science student at EIT - she discusses being chosen as a recipient of the inaugural Wine-Searcher Bragato Exchange Scholarship, which will see her head to the Conegliano region in Italy to further her wine education. Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.See omnystudio.com/listener for privacy information.

Today we discuss the advancements of nanotechnology in the wine with Dr Sachinadri Rana. Nanotechnology is a branch of technology that focuses on producing, designing, and using objects or systems by manipulating atoms and molecules at nanoscale.In today's podcast episode, we are thrilled to provide more insight into the wine production process with Dr Sachinadri Rana, Ph.D., an expert Wine Researcher at the Bragato Research Institute. With ten years of experience in the wine industry and a doctorate in biotechnology, Dr Sachi's acute understanding of nanotechnology in grape growing and winemaking is a thrilling treat for today's viticulture discussion.Ultimately, the use of nanotechnology in winemaking contributes to the reduction of environmental impact and improved agricultural sustainability in grapevine growth and harvest. Join us in this exclusive episode as we explore how the study of nanotechnology serves winemakers around the world with Dr Sachi.  More about Bragato Research Institute and their latest research: https://bri.co.nzConnect with Dr Rana on LinkedinSince 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes!

Biodynamic farming has been around for 100 years but was mostly theory until put into practice by the High Priestess of Biodynamic Farming Maria Thun. We have a refreshing wine from a local Santa Barbara County producer known for their biodynamic farming and winemaking.  We will fill you in on what exactly this all means while going over the astrological and spiritual forces that are behind Biodynamic philosophy. We end by taking a look at the variety of impacts that Rudy Steiner (the father of biodynamic philosophy) and boy did he have some wild theories. Grab a glass of biodynamically farmed wine if you got one and hang out with us. Cheers!Support the showCONNECT WITH US: You can follow and message us on Instagram @crushitwinesb You can also reach out via email - info@crushitwinesb.com If you want to help support the show and get extra content every week, sign up for our Patreon. Join the list to stay up to date on future episodes and featured wines so you can sip alongside us! Finally, we're more than just a podcast! We are a full service wine education company offering an online wine shop, a wine club membership and both virtual and in person classes. Go to www.crushitwineshop.com to learn more and get 10% off your first order when you sign up for the mailing list! Cheers and thanks for listening!

Welcome to Episode 1466 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Marco Nordio interviews Sebastian Nasello. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? Co-Moderator - Marco Nordio Born in Chioggia (Venezia) and trained as an economist at Bocconi University in Milano. After spending 10 years working in finance in Italy and overseas I set sail to NZ with my yacht and I landed there after a 3 yr journey. In NZ I studied Wine Science at the Auckland University and I planted a small vineyard with Nebbiolo and Pinot Grigio on my land. I reached a full barrel production of Nebbiolo before turning to importing Italian wines in NZ. I import a large portfolio of Italian wines, probably the largest in NZ and Podere Le Ripi is my star Montalcino producer. To learn more visit: Instagram instagram.com/sapori.co.nz LinkedIn linkedin.com/in/marco-nordio-256a1a1a Website www.sapori.co.nz Guest Bio - Sebastian Nasello Since 12 years when I was 24 years old i take care of Podere le Ripi, at the beginning only like winemaker and few years after like CEO and partner, leading a team of 30 young guys through the path of biodynamic agriculture and farm house model. In the 2016 I won the PREMIO GAMBELLI as best winemaker under 35 years loyal to the traditional Sangiovese style. Three years ago i also found BAKKANALI a personal project with 7 hectare , where I grow Sangiovese on the close Mountain Amiata, fermented whole cluster style and also growing Jura grapes at 800 msl , this project represent just the pure love for the pleasure to study and explore a new amazing terroir unspoiled yet . 6 months ago with some collogues we also launch VINERIA APERTA, a cool and fresh new wine bar with kitchen in Montalcino with over 1500 wine labels from every vineyard in the world, this crazy place point to be the melting aim for wine nerds and geeks in the area. Made by User for User this our mantra. To learn more visit: Instagram PODERE LE RIPI BAKKANALI vineria aperta montalcino , www.winewolffish Website www.podereleripi.com www.bakkanali.com www.vineriaperta.com More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

Welcome to Episode 1362, in which Cynthia Chaplin interviews Marco Nordio in this installment of Voices, on the Italian Wine Podcast. About today's guest: Sapori D'Italia Import was born from the passion of Adriana Betioli and Marco Nordio. Marco has studied Viticulture at the Wine Science course of the Auckland University and he set up a small vineyard in his property where he is currently producing Nebbiolo and Pinot Grigio grapes. His passion for Italian wine is part of his family history as his father used to introduce him to the rituals of food and wine matching since an early age. Adriana is originally from Brazil with a great passion for food and wine. She attended several cooking courses in different parts of the world. She is very involved in the selection and the marketing of the items that Sapori imports. Anna Ward has recently joined our team and we very proud of having her with us: Anna's interest in wine arose at a young age from her Grandfather, who made wine for his family and friends. She has been making wine in both New Zealand and overseas for many years now. Her passion for Italy and its wines arose from time spent making wine in Italy, and continues to be fuelled by her ongoing winemaking sojourns to Italy. If you want to learn more you can by visiting: https://www.sapori.co.nz/about-us/ About today's Host: Cynthia Chaplin is a VIA certified Italian Wine Ambassador, a professional sommelier with FIS and the WSA, a member of Le Donne del Vino, and a Professor of Italian wine and culture. Born in the USA, she's lived in Europe since 1990. Italian wine, in particular rosé, is her passion. She works with embassies, corporations and private clients, creating and presenting tastings, events, seminars and in-depth courses. Cynthia is a wine writer, a judge at international wine and sake competitions, she consults with restaurants and enotecas developing comprehensive wine lists and food pairings, and she advises clients who want to curate an Italian wine collection. She currently works for Vinitaly International in Verona as a Project Manager, Educator, and the host of VOICES Series on The Italian Wine Podcast, focusing on diversity and inclusion in the global wine industry. To learn more visit: Facebook: Italian Wines in English Instagram: kiss_my_glassx Linkedin: www.linkedin.com/in/cynthia-chaplin-190647179/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

What if everything you've heard about "smoke taint" and vintages ruined from wildfires wasn't actually true? In today's episode of The Wine CEO Podcast, Sarah interviews Dr. Anita Oberholster, a PhD professor from UC Davis who specializes in enology. Dr. Anita shares her research on tannins, recent papers on smoke taint, and her personal opinion on $12,000 wines. It's an episode you absolutely cannot miss. This is one you will want to listen to over and over again; so save the episode, grab your favorite wine, and press play now to learn from Dr. Anita! And don't forget to subscribe to The Wine CEO wherever you listen to your podcasts so that you never miss an episode! ------- Sign up for The Wine CEO newsletter and get a free guide to Food & Wine Pairing >> thewineceo.com Email: Sarah@thewineceo.com  Instagram: @thewineceo Facebook: @sarahthewineceo ------- Today's Guest: Dr. Anita Oberholster

As rising temperatures supercharge the UK wine industry, Jaega Wise finds out what this means for winegrowing at home and abroad, and the mixed blessing climate change presents. She finds out how winegrowers, viticultural scientists and wine trade experts feel about the double-edged sword of climate change, and what the future might look like for the industry both in the UK and further afield. In Sussex, we hear from winemaking duo Dermot Sugrue and Ana Dogic about their estate Sugrue South Downs, and how warmer temperatures have improved the ripening capacity of the grapes used to make their award-winning sparkling wines – putting them on a par with Champagne according to some. Wine critic Jancis Robinson has tasted the benefits of climate change on English and Welsh wine over the course of her career, and believes parts of England now have the climate to produce excellent red wines too. Noble Rot's Dan Keeling, meanwhile, explains why he's excited for the future of UK sparkling wine, and why some producers now stand their ground next to world-class Champagnes in blind tastings. Viticulture climatologist Dr Alistair Nesbitt shares the findings of a recent study looking at the next two decades of wine production in the UK. He believes we will begin to see more and more UK still white and red wine on shelves in years to come, and argues that sustainable winemaking plays a crucial role in the industry's response to climate change. Producer Robbie Armstrong heads to Bordeaux to find out how one of the world's largest and most famed wine regions is adapting, following a year that saw extreme drought, wildfires and the use of irrigation for the first time in decades. He speaks to a leading researcher at the Institute of Vine and Wine Science about their experimental vineyard, and a winemaker planting grape varieties that are better adapted to rising temperatures. Presented by Jaega Wise. Produced by Robbie Armstrong.

To download the transcript CLICK HERE   This is Part 2 with Dr. Jamie Goode where we are discussing more parts from his third edition 'Wine Science' Book. You can read his articles on thousands of wineries over at his blog wineanorak.com In this episode, we are discussing the advantages and disadvantages of using native (wild) yeasts versus cultured (packaged) yeasts and the different strains. Where they can be found and how they work in fermentation. Then we talk about adding sulfites to the wine, and you will learn about free, bound, and total sulfur, and how to get the best use out of adding sulfites. We then look at what carbonic maceration is, how to do semi-carbonic, which regions tend to do this, and what varieties work best fermented this way. Then we will touch on destemming the grapes versus whole bunch pressing. I hope this opens up your eyes to all the different choices a winemaker has. This episode only looks at just a few of them. If you want to skip ahead: 3.02: Yeasts 11.18: The use of Sulfites 15.48: Whole bunch V De-stemming 17.53: Carbonic Maceration 21.44: Adding the stems back into the fermenting juice 35.21: Costières de Nîmes recommended 27.19: Costières de Nîmes in more detail And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!  

To download the transcript CLICK HERE This is the first part with Dr Jamie Goode, who has a PhD in plant biology, was originally a science editor and then got the wine bug. Since then he has travelled to thousands of wineries, founded the incredibly successful wine blog https://wineanorak.com/ which features wineries, wine regions and wine topics of interest and has published several wine books. It was one of his latest wine books Wine Science which just had its third edition published that got me really wanting to delve a little deeper into the wonderful world of wine from a scientific point of view. This episode focused on aromas and compounds that end up in wine. How do you analyse these, what you can do with this knowledge and we look at one of the most unique wines in the world when it comes to aromas: A Sauvignon Blanc from Marlborough, New Zealand. We will be looking at why this wine tastes different to all other Sav Blancs in the world, light strike, Brettanomyces and much more. If you want to skip ahead: 3.09: The hundreds of wine t-shirts of Jamie 5.35: How Jamie transitioned from Plant Biology to Vines 12.53: The most significant experience from travelling to 1000+ wineries 14.50: Talking as a keynote speaker at the New Zealand Sauvignon Blanc Celebration – learnings and education and the story of Sav Blanc plantings in Marlborough 16.38: How Sauvignon Blanc gets its flavour 19.42: How stressed ladybirds can affect the flavours in wine 21.28: Why is Marlborough Sauvignon Blanc so different to the other Sauvignons around the world? 23.44: How are people researching and investigating the aromas and compounds in wine? 25.57: Understanding aromas and compounds could create fake wine 32.41: What is light strike and why is it bad? 33.41: What is Brettanomyces and is it a bad or a good thing in wine? And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!

This podcast gives both a viticulturist and researcher's experience with managing grape maturity variability and management systems that have potential to modulate grape maturity variability at the time of harvest, as well as the effects on red wine flavour and aroma profiles. PhD student, Claire Armstrong from The University of Adelaide, viticulturist, Pete Balnaves from Balnaves of Coonawarra, and Dr David Jeffery, Associate Professor in Wine Science, The University of Adelaide.

Welcome to episode 915 in which host Polly Hammond interviews Sean Spratt in this episode of Uncorked. In this episode, we are joined by Sean Spratt, owner and winemaker at Destiny Bay, New Zealand's only luxury wine brand. Today, we talk about the 20+ year family journey that went from "maybe making some wine in the garage" to recently becoming the only NZ wine to be listed on La Place de Bordeaux, touching upon everything from building a quiet brand to balancing exclusivity to the impact of climate change. More about todays guest: In addition to serving as the Winemaker, Sean is responsible for managing the diverse elements of Destiny Bay's business; from grape growing and winemaking through to distribution and patron support. A Bachelor of Fine Arts graduate of DePaul University, Sean pursued his wine science studies through the University of California at Davis extension program, sensory training through Auckland University's Wine Science program, and in-depth meetings with some of California's most iconic winemakers and wineries. His extensive business and technical experience, combined with his passion for wine, bring a unique perspective to crafting elegant Cabernet blends which have received critical acclaim that rivals French First Growths, Italian Super Tuscans and Australian and Californian cult wines. Learn more about today's guest: https://www.destinybaywine.com/ https://www.facebook.com/destinybay https://twitter.com/DestinyBay https://www.instagram.com/destinybaywine/ More about the host Polly Hammond: Polly is Founder and CEO of 5forests. She splits her time between Barcelona, Auckland, and Napa, consulting, writing, and speaking about the trends that impact today's wine businesses. She's an advisor to New Zealand Trade & Enterprise, host of Uncorked with the Italian Wine Podcast, cohost of the Real Business of Wine with Robert Joseph, and, occasionally, a knitter. Polly is a graduate of the University of Southern California, where she earned degrees in International Relations and French. Those studies led to a deep and abiding love affair with behavioural Economics, and her wine work is based on insights into all the crazy and irrational reasons consumers engage with brands. With over 20 years experience in growing successful companies, Polly knows first hand the challenges faced by independent businesses. She approaches each client experience with empathy and understanding for what it takes to adapt and thrive in the real world. To learn more about Polly Hammond visit: Twitter: @mme_hammond Instagram: @5forests website: https://5forests.com/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Ever been curious about the claims people make about “clean wines”? In the same camp as “natural wines” and “better for you wines,” clean wines have no definition and often deploy misleading marketing to get you to buy their wines. They take advantage of the trend, particularly with Millenials, around a healthy lifestyle and spread misinformation in their marketing, according to sommelier and wine educator Erik Segelbaum.  Explore the rationale behind the clean wine trend and how to read into their marketing messages on this episode of XChateau!Don't forget - you can support the show on Patreon to help us keep bringing you excellent wine business content!Detailed Show Notes:Erik's backgroundWas a chef in fine dining at the Park Hyatt PhiladelphiaAs he grew into wine, he stopped drinking for alcohol and more for flavorHe became a sommelier because it was more profitable than being a chefSOMLYAY (Erik's company)Does private events, education (including with the Smithsonian), a wine writer, private cellar consulting, and hospitality/wine list consultingHas done >300 private events in the past year, primarily virtualWrote an article called “Snake Oil for Sale: The Dirty Business of Clean Wine” (pg16) for the Sept / Oct 2021 issue of The Tasting Panel magazineThe impetus for the article - Erik always gets the same questions during consumer events around sulfites, natural/clean/healthy/“better for you” winesHe gets lots of ads using manipulative advertising around the winesDefinition of Clean WineIt's an invented word. There is no definition, no standards - it doesn't actually mean anythingImplies other wines are “unclean”Drivers of the clean wine trendMillennials have taken over as the dominant wine buying cohort. They like “healthy,” and the trend is playing to their preferencesCelebrity endorsements backing trend (e.g., Cameron Diaz's Avaline)Clean wine claims are not false but spreading misinformation and are “lying by omission”E.g., all wines are gluten-freeVegan - sometimes animal products (e.g., egg whites) are used in fining but not really put into wineOrganic - does not mean any chemicals, just no synthetic chemicals (e.g., sulfites are organic and a good thing - required to make wine otherwise, nature turns grape juice into vinegar)Additives - there can be bad ones (e.g., Velcorin, which is hazardous in large quantities, and Mega Purple, which adds color and sweetness)Need to distinguish between “industrially produced wines” and “commercially produced”Industrial wines are mainly on the bottom shelf of retail and are highly manipulated wines (e.g., use lots of additives)Commercially produced can be well-produced wines, even at a commercial scaleClean wine “obscures transparency”They often manipulate where the wines are produced (e.g., don't mention where the grapes are grown, only that they are produced and bottled in a specific place)Targets naive consumersAn excellent example of transparency - Ridge Vineyards - has ingredient labeling and all relevant details on the label

Ever wonder how our emotions impact our perception of a wines' taste and profile? Or the science behind the iconic pairing of rose and steak tartar? Today we'll be speaking with Marcell Kustos PHD, about what he unearthed during his research. Marcell is a beverage director, wine educator, and consultant. With a cross-functional background, he re-defines the role of modern-day sommelier.  After obtaining a qualification in food engineering and winemaking operations, Marcell started his career as a food product developer before turning his hand to wine. He began working as a sommelier while undertaking a Master's degree in gastronomy. His curiosity for memorable wine experiences led to a PhD in food, wine and emotional pairing at the University of Adelaide in collaboration with Wine Australia and UC Davis. While working at Penfolds Magill Estate, Marcell curated one of the country's most extensive champagne lists and created memorable experiences with a twist of science. Just recently, Marcell has joined a new project showcasing Australian botanicals and native ingredients. As a beverage director, he will be responsible for product development, industry collaborations and creating a whole new dining experience.  He is the recipient of the ASVO AWAC Scholarship, Wine Communicators Australia Wine Industry Mentor Program, Vinitaly International Academy Italian Wine Ambassador Scholarship, Sommeliers Australia Education Scholarship, Wine Australia Research Scholarship and a finalist for the Sommelier of the Year by Gault & Millau. Marcell is also in charge of coordinating and designing the food, wine and hospitality courses of Le Cordon Bleu Australia. He has been a contributing author in several academic and industry journals and continues to evolve as a wine judge. And if that wasn't enough, he recently co-founded a wine label to make brave wines with transparency, curiosity and precision. ____Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world.Podcast available on iTunes, Spotify,online or wherever you listen to your episodes! 

In partnership with the International Wine and Spirit Competition www.iwsc.net - David talks to Dr Jamie Goode about the latest edition of his book, Wine Science, and finds out which wines give him a thrill, plus Freddy Bulmer's back for his monthly insight into life as a buyer. Drinks featured: Cuvee Monsignori 2018, Estate Argyros (gold) Limne 2020, Tenuta Roveglia, Lugana (silver) Cuvée Vieilles Vignes 2019, Domaine de la Motte, Chablis (silver) Ledaig 10 YO Single Malt Whisky, Tobermory (gold) Angostura 7 Year Old Rum (silver) Frapin Cognac VSOP (silver) In partnership with the International Wine and Spirit Competition www.iwsc.net – using the best in the world to judge the best in the world. Learn more about your ad choices. Visit megaphone.fm/adchoices

One of the world's leading grape geneticists, Carole Meredith, Professor Emerita of UC Davis and owner of Lagier Meredith winery, has spent decades identifying and profiling grape varieties.  It was so interesting that the interview has been split into two episodes. Episode 55 covers the background of Ampelography and DNA profiling as well as the definitions of key terms such as variety, clone, and hybrid. In addition, this episode features the stories of how she uncovered the history of Zinfandel (aka - Primitivo, Crljenak Kaštelanski, and Tribidrag) with Croatian researchers and how wineries use DNA profiling in wine marketing. Detailed Show Notes: Discovering ZinfandelZinfandel has a long history in California. People assumed it was a native California grape, but it is a Vitis Vinifera, so it must come from EuropePeople suspected Croatia, but no evidenceIn the 1970's - people noticed that Primitivo in Italy's Puglia looked like Zinfandel, and it was confirmed they are the same grape varietyItalians said the grape is not Italian and came from Dalmatia (modern-day Croatia)CroatiaThey looked at Plavac Mali - a popular red grape in Croatia. It looks similar to Zinfandel, but is not the same, but relatedMike Grgich of Grgich Hills Winery made some introductions to Croatia, but those were dead ends1997 - Ivan Pejic of the University of Zagreb reached out and wanted to understand Croatian grapes betterAfter 3 years of gathering samples, they found it in a Croatian mixed vineyard (a grape named Crljenak Kaštelanski)2001 - At the Natural History Museum in Split, Croatia - found a specimen called Tribidrag that looked like ZinfandelTribidrag was an important grape as far back as the 1300s2011 - Croatian research group was able to extract DNA from dead leaves in the Split museum and confirm it was ZinfandelProves Zinfandel is an ancient grape with historical importanceTribidrag is not an approved varietal name for wine in the US. Lagier Meredith uses it as a fanciful name for their labelLagier Meredith sells mostly to their mailing list so that they can explain the history and the name to their customersRidge calls a wine Tribidrag, growing vines from Croatian cuttings, and wants to partner with Carole to get TTB to have Primitivo and Tribidrag as Zinfandel synonyms US TTB shows Zinfandel and Primitivo as separate varietiesCalifornia Zinfandel producers opposed having Primitivo be a synonym because they didn't want competition from lots of cheap Italian PrimitivoEU wine label regulations list Zinfandel and Primitivo as synonyms2004 - US & EU sign an agreement on wine labeling to respect each other's laws, so now Italians can label their wines Zinfandel and export them to the USDNA typing - business impactsIt has been a boost for Croatian producers, put them on the map, and now a wine tourism destination with people even visiting the vineyard where Zinfandel was discoveredMostly done out of research institutionsFoundation Plant Services at UC Davis has a commercial DNA typing service - costs ~$300 / sampleSome producers (e.g., Schrader) use clones on labels - used as a distinction, helps to tell the story for marketing

One of the world's leading grape geneticists, Carole Meredith, Professor Emerita of UC Davis, and owner of Lagier Meredith winery, has spent decades identifying and profiling grape varieties.  It was so interesting that the interview has been split into two episodes, this one about the background of Ampelography and DNA profiling as well as the definitions of key terms such as variety, clone, and hybrid.  The second episode features how she uncovered the history of Zinfandel and how wineries use DNA profiling in wine marketing. Detailed Show Notes: Carole's backgroundWorked part-time at a retail nursery, got into plant genetics, and wanted to be a flower breederChanged to doing a Ph.D. on tomato genetics at UC DavisWorked in biotech for a few years on cotton, corn, and soybeansShe went into grapes because a position opened up at UC DavisAmpelography - the study of grape identification before DNA testingGrape varieties identified by their leaves, which vary distinctly, not by their fruit, which look similarBefore DNA testing, outside experts in Ampelography would often disagree with each other on grape identificationThe upside of ampelography is that it's very fast. Today grapes are usually first identified by ampelography and then confirmed with DNA testingDNA testing for grapesStarted ~1991Looks at segments of DNA to look at specific markersNeed a minimum of 6 markers to identify a variety and more to establish variety parentageVitis Microsatellite Consortium - a group of academics that came together to develop DNA markers for grapesIn 1-2 years, developed 100s of markersGrape variety definition - used differently in trade or by scientistsTrade definition - grapes that make different wines (e.g., Pinot Noir and Pinot Gris) are different varietiesScientific definition - a cultivated variety that goes back to a single seedling, scientifically, Pinot Noir and Pinot Gris are clonal variants of a single varietyClones - variations within a varietyClones are subtypes that have developed over timeUsually have something to do with the fruit (e.g., color variants like Traminer vs. Gewurztraminer, Pinot Noir/Blanc/Gris)Clones arise through somatic mutations of the varietyOlder the variety (e.g., Pinot, Syrah) - more likely to have more clonesYoung varieties (e.g., Cabernet Sauvignon) have fewer clones (

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

Please note this episode is a trial performance to Simone, who can not be heard. Have a listen if you like.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info. At the end of this one, you get to hear an open mic recording.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info. This is a special test show edition.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info. This is a special Gong Show edition. Featuring fear and failure.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

A tasting term, specific elements in the soil and grapes, and even geological elements and rock types; the term minerality in the context of wine has taken up a rather broad usage.  Robert and Peter explore a bit of the science, the use of the term as a tasting descriptor, and how the industry has used minerality as a sales tool.  Listen to grasp a hold on how the term is used and what it is used for. Detailed show notes: Minerality as a wine term started in the 1980sA tasting term - related to flint, matchstick, chalk, saline charactersMineral elements - e.g. - potassium, phosphorus, calcium, etc…Geologic elements - e.g. - quartz, limestone, etc…As a style of wineMinerality is like a macro tasting term, like “fruity”Can have sub-elements to the category, e.g. - reduction/sulfur related compounds, stone related, saline / salty relatedAs a flavor, it is not from the actual minerals in the rocks in the soilMinerality could be a positive term for the absence of fruity and floral flavors in a wineIt comes from a combination of terroir and winemakingWines generally associated with mineralityWhites: Chablis, Sauv Blanc (e.g. - Sancerre), Gruner Veltliner, Alvarinho, Chenin Blanc, Rieslings, AssyrtikoReds: Pinot Noir, Cab FrancUsing minerality as a sales toolSome wineries have labels that specify rocks/soil typesE.g. - Didier Dagueneau’s Silex; Mullineux’s Schist, Granite, Iron; Dr. Loosen’s Blue / Red Slate RieslingsBut, these wines may not necessarily be referring to minerality in the winesSommeliers and restaurants tend to enjoy minerally wines and may have sections on their wine lists for themRetail stores that are organized by wine style do not yet use the term, but may in the futureRandall Graham of Bonny Doon experimented with infusing rocks into wine, but that led to higher levels of other trace materials and was shut down by the government

The is a media release writing special. In it, I write a media release. Overall this is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

This is probably a sleep or educational series, as I work at home writing and talking aloud in practice and production of the Wine Science Show: Second Vintage. Visit lukemorrisha.com.au for more info.

With four years of extreme fire season in Northern California, the study and importance of smoke taint is at all-time highs.  Leading the charge is Dr. Anita Oberholster of UC Davis, who is collaborating globally to better understand the chemistry of smoke exposure and taint, how to measure it, what to do about it, and how to create new solutions to monitor and manage it.  This episode packs everything you’d ever want to know about smoke taint in 50 minutes! Detailed Show Notes: Dr. Oberholster is an Extension Specialist in Oenology at UC Davis, which means she interacts more with industry than teaches, lots of applied researchFrom South Africa, she studied Biochemistry and has a Ph.D. in Wine Chemistry from South AustraliaDefinitions: Smoke taint - overpowers the wine, makes it one dimensional, and reduces the qualitySmoke exposure - can have different levels of exposure, no index yet exists to track, but academics are collaborating on itSmoke exposure is less about proximity, but how fast the smoke gets to you => very fresh, dense smoke = higher risk of smoke taintVolatile phenols decay in the atmosphere, if it’s more than 24 hours old, there’s less riskThe ultimate goal - have a low-cost sense that detects volatile phenols to determine the smoke riskVineyards are most susceptible when there are berries on the vineThere’s no carryover effect from prior year firesTesting grapes vs. wine - wine tests are more accurate because there are more free volatile phenols vs. bound with sugars~20-25% of people aren’t sensitive to smoke taintTesting is expensive and laborious, requires a gas chromatography, mass spectrometerCrop insurance - covers grower if smoke exposure is above a certain level; it’s heavily subsidized by the governmentThere’s no correlation between thin and thick-skinned grapes and smoke taintAlcohol (if >10%), sugar (if >3g/L), and phenolic compounds mask smoke character, and green character enhances the smoke characterRose - gets ~30% of the volatile phenols vs. red wine but may still show taint relative to the lower concentration of compoundsCarbonic maceration - one of the worst for smoke taintSprays to prevent taint - results very variable so farWhen there’s wetness/oiliness on berries, then to absorb more smoke taintWashing fruit - unclear if this has any impactMost wineries will not take the brand risk to release smoke tainted wineBest practices for growers and wineries: Buy crop insurance for growersContracts between growers and winery need to be as clear as possible, with a cutoff for smoke taint

In this episode, Sammy talks with iconic Baltimore Chef, Jerry Pellegrino via Zoom. He is currently the Owner of Schola (https://www.scholacooks.com), a hands-on cooking school, and the owner of Strickland Hollow Farm & Distillery (https://www.stricklandhollowfarm.com/). We talk about the pandemic’s impact on the restaurant industry, discuss his WYPR talk show, Radio Kitchen, learn the science of making hard cider and more See omnystudio.com/listener for privacy information.

XChateau is a podcast about all things wine, from vine to your glass. We tackle the business of wine and keep you up to date with new and exciting developments in the wine industry.In this episode, Robert Vernick and Peter Yeung interview Carlos de Jesus, Director of Marketing and Communications for Amorim Cork in Portugal, the largest cork company in the world which is celebrating its 150 year anniversary in 2020.  We discuss the various uses of cork, the differences between corks and other closures, and how the business of cork has evolved over the decades. Other topics covered in this episode include:Amorim - 150-year history, largest cork company in the world, produces 5.5 billion stoppers per year, over 18,000 winery clients globally, most smallSources cork from 1,000s of property owners, mostly in Portugal and SpainUses of cork: wine, footwear, fishing, aerospace, flooring, and sportsDifferences between cork and other closures: technical, sustainability, and additional value addTechnical differencesOxygen transfer rate (OTR) - plastic (lets in too much oxygen), screwcap (lets in too little), cork (“just right”)Average cork has 800 million cells in itTCA - “we have defeated TCA” - mitigated to the point where cork is now gaining market shareConsistency of corks - not an issue for technical stoppers (micro agglomerates, twin top), the technology used to help with natural corksSustainability - people, planet, profitsCO2 - a single cork can have up to 562 g CO2 sink per stopperCork harvesting one of the best paid agricultural jobs, ~€125-135 / day for three months/yearCork forests one of 36 hot spots for biodiversity in the worldAlso fights forest fires, regulates water cycles, and trees live 200-250 yearsCorks are both compostable and recyclable (e.g. - ReCORK America)Additional value add = the happy sound of a cork poppingOf 100 most sold brands in the US (data from Nielson), the average price of wine with cork  is consistently higher than other closuresClosure market19.5B closures per year12.5B closed with cork (~70%)1.8-1.9B single-use plastic stoppersThe price of cork ranges from €0.04 - 3.00 per corkScrewcaps (the lowest price), plastic, corkCork can now sometimes undercut the price of plasticSupply and demand for cork2.2M hectares of cork forests in the Western Mediterranean - lots of trees to supply the current industryTakes 43 years for a cork tree to supply cork for a wine closure -> new research with micro-irrigation is reducing the first harvest from 25 years to 10-12 yearsIf you loved this episode, we would love for you to subscribe, rate, and review on iTunes or wherever you get your podcasts. Until next time, cheers!

How do you lead culture when you have 16 campuses across five different states, 2500 full time staff and 16,000 more students? It’s a tough gig! In this highly energising interview, Vice Chancellor of CQ University, Nick Klomp, shares his insights on what you need for great leadership, how to measure and monitor culture, what he does daily to connect, and what he finds the toughest in leadership.

Subscribe to the podcast here. Listen on iTunes here. Listen on Spotify here. How do you lead culture when you have 16 campuses across five different states, 2500 full time staff and 16,000 more students? It's a tough gig! In this highly energising interview, Vice Chancellor of CQ University, Nick Klomp, shares his insights on what you need for great leadership, how to measure and monitor culture, what he does daily to connect, and what he finds the toughest in leadership.

What makes you a supertaster? Does supertaster status play a role outside of wine tasting? How does age affect our senses of smell and taste? Why is mouthfeel an important aspect of a wine’s appeal? Why should you describe wine by sensation, rather than compound? In this episode of the Unreserved Wine Talk podcast, we're chatting with Dr. Gary Pickering, the inventor of the white wine mouthfeel wheel and the supertasting kit, and co-developer of the Wine Aroma Kits.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/73.   Highlights Why could being a supertaster have a negative impact on your health? How does being a supertaster correlate with your alcohol consumption? As a woman, how much more likely are you to be a supertaster? What advantages do you have as a woman, when it comes to tasting wine? How can the Wine Awakenings Aroma Kit improve your wine-drinking experience? Why is the Wine Mouthfeel Wheel an essential tool for wine lovers, winemakers and researchers? How are texture and body related to each other? Is mouthfeel connected to tannins? When you hear about ripe/unripe tannin, what does that really mean? How do super tasters rate wine compared to average ratings?   About Dr. Gary Pickering Dr. Gary Pickering, a Professor of Wine Science and researcher at Brock University’s Cool Climate Oenology and Viticulture Institute, in Niagara, Canada. He holds a doctorate in Wine Science from Lincoln University in Canterbury, and prior to his current appointment was a lecturer at Charles Stuart University in Australia and senior lecturer and research manager at the Eastern Institute of Technology in New Zealand. His teaching and research focus on wine flavour, sensory science and development of novel wine products and processes, and he has published over 100 papers, patents, book chapters and conference proceedings. Gary is the recipient of a number of research awards, is passionate about wine and wine education, and is working on a number of books. Gary is the inventor of the white wine mouthfeel wheel and the supertasting kit and is co-developer of the Wine Aroma Kits. In addition to his work as President of Picksen International Inc, Gary serves as an international wine judge, most recently for Cuvee and InterVin. He also enjoys a good glass of wine!

News, views and reviews from the world of business. Heather Noble & Tracy Jones present The Business Community on Calon FM, Episode 103. Find out more about this show, the presenters, Calon FM and previous episodes at www.thebusiness.community.

Jamie Goode is an expert in the science of winemaking. His book Wine Science provides an indepth reference for wine producers across a range of issues. In this interview we explore common wine faults such as Brettanomyces and volatile acidity.

Sanne Witteveen is a student of Wine Science and Viticulture at the Eastern Institute of Technology in Hawkes Bay, New Zealand. She is a recent winner of both the student wine of the year and student scholarship at the Hawkes Bay Royal A&P Show. Haidee Johnson is a winemaker for Villa Maria and is the 2019 winner of the Hawkes Bay Young Winemaker of the Year Award. This episode is sponsored by the ‘Summer of Dove’ event at the Little Blackbird Eatery on Saturday December 15th at 5pm. Tickets can be purchased here http://bit.ly/summer-of-dove get them now!!!

Winemaking is an ancient tradition, but the techniques to make it are changing ... thanks to science.

Show Synopsis: In the 78th episode, we discuss the Science of Wine and the SNES classic. Working from home. What we are drinking: Daura Damm and Granite Falls Knotty Gurl The Science of Wine Fair game apple bourbon barrels aged wine Vignot Moscato d'Asti Lodi Farms Goat Cheese Train Ride in the dark The Wine flavor insights class Snes Classic CPR Moshi charge and listen adapter   Patreon We have a twitter @BeerandBroad  Get 25 dollars in credit at Ting. This Episode of Beer and Broadband is licensed under the Creative Commons Attribution License   Creative Commons License

Raised around horticulture Douglas has worked in some notable wineries both in New Zealand and Europe and while completing a Bachelor of Wine Science and Viticulture, he authored his first book.   Music courtesy of Brent Page.

Zach talks with Dr. James Harbertson, associate enology professor at Washington State University, about the science of tannins, aroma compounds, and how much more we have to learn about wine science.

With a PhD in plant biology Jamie Goode started one of the first wine blogs in the world. Based in London, over the years he took his part-time passion for wine writing and became one of the foremost independent communicators in the UK. His particular interest in wines from around the world that express a sense of place and a soft touch led him to co-writing the book Authentic Wine. He joined me via Skype from London to chat about his background and the current state of wine communication & criticism.

Alan Phillips wine maker, and wine scientist Darren Michaels explain the “science“ of what ingredients can be used to produce the very best wine. … Read more about this episode...

The ordinary guy talks to Dr Ali Ford from Monash University , Australia about life in space, Patrick Rubie talks to Joe Duncan, co-owner of the Bowral Brewing Company and Pigs Fly Beer, and Graduate in Wine Science from Charles Sturt University , Australia about the science of beer and wine News by Patrick Rubie - Oldest DNA - Recreating light - Sneaky plant viruses Presented by Ian Woolf, Produced by Patrick Rubie

This week we talk to Jamie Goode about his book, Wine Science, and wine blog and website, wineanorak.com.

Jamie Goode is an expert in the science of winemaking. His book Wine Science provides an indepth reference for wine producers across a range of issues. In this interview we explore common wine faults such as Brettanomyces and volatile acidity.