Podcasts about wine searcher

Chi è Marc Andreessen, l'inventore di Netscape Navigator, e poi una sintesi del commercio con gli Stati Uniti, una classifica dei migliori vini italiani secondo Wine Searcher e il problema degli australiani con lo Shiraz. Buon Ascolto! ———Unisciti al gruppo Telegram The Digital Wine Lovers e al canale The Digital Wine, chatta con me su Telegram e seguimi su Instagram, mi trovi come Wine Roland. Puoi finanziare il podcast abbonandoti alla newsletter o con una donazione offrendomi un caffé:La Newsletter: https://thedigitalwine.com/newsletterOffrimi un caffè: https://ko-fi.com/thedigitalwineFai una donazione: https://thedigitalwine.com/grazieIl sito web: Storie del Vino———Soundtrack: Funk 'n' Jazz by texasradiofish (c) copyright 2015 Licensed under a Creative Commons Attribution Noncommercial (3.0) license. https://dig.ccmixter.org/files/texasradiofish/51247 Ft: Bill Ray, Stefan Kartenberg, Reiswerk

Welcome back, wine friends! This is part two with the brilliant wine journalist Kathleen Willcox, whose work you can find in Wine Searcher, The Drinks Business, Full Pour, and Wine Enthusiast. If you haven't listened to part one yet, go back and check it out—we covered the evolution of wine styles, winemaking techniques, and unique wines you may have never heard of! This week, we're diving into a truly fascinating topic: Why Bhutan might just become one of the world's next great wine regions and how vineyards at high altitudes are cleverly evading the challenges of climate change. Kathleen shares incredible insights on how elevation impacts grape quality, the role of antioxidants in wine, and how canopy management is evolving to adapt to warmer temperatures. Plus, we explore the future of high-altitude viticulture and whether it could become more accessible beyond premium producers. If you want to skip ahead:   04.00: Bhutan's first commercial vineyards and why it's an exciting new wine region. 06.00:  Bhutan's carbon-negative status and sustainable wine potential. 07.00:  Bhutan Wine Company – how it started and who's behind it. 10.00: The unique terroir of Bhutan and its winemaking potential. 12.00: Experimenting with 17 grape varieties to find the best fit. 14.00: Wine tourism in Bhutan – could it become a destination? 16.00: How elevation impacts grape quality and wine balance 18.00: Antioxidants in high-altitude wines 22.00: High-altitude viticulture worldwide 24.00: "California Sprawl" technique for shading grapes in Napa 26.00: Challenges of high-altitude viticulture - Labor-intensive farming vs. machine harvesting   This conversation was inspired by Kathleen's article: Will Bhutan be the worlds next great wine region and How vineyards closer to the sun are evading climate change You can also follow her on Instagram to be able to read more of her articles HERE   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.  

Welcome Back Wine friends, and a happy new year! In this episode, I sit down with Kathleen Willcox, a renowned wine journalist featured in Wine Enthusiast, Wine Searcher, and more. Together, we explore exciting innovations in the wine world: Virginia wineries experimenting with Petit Manseng, non-vintage wines made using solera systems, unconventional methods like soaking grapes in seawater and using green tea tannins, and even wines blending grapes from around the globe. Whether you're a seasoned enthusiast or new to wine, this conversation will open your mind to bold techniques and inspiring stories shaping the future of winemaking. A big thank you to our sponsor for this episode, Wild Idol! If you're embracing Dry January or simply seeking a sophisticated, alcohol-free option, Wild Idol is the perfect choice. Their handcrafted sparkling drinks use carefully selected grapes for exceptional flavor and aromatics. But it's not just about great taste—Wild Idol's dedication to sustainability is truly inspiring. From upcycled corks and recycled glass bottles to eco-friendly packaging printed with natural soy, they go above and beyond. As a proud 1% for the Planet member, they donate 1% of annual sales to support environmental causes. Whether you're celebrating, hosting, or treating yourself, Wild Idol has you covered. Find them at Harrods, the Dorchester, or your favorite online retailers. Cheers to a brighter, greener future with Wild Idol!   If you want to skip ahead:   7.00:   Loveblock WInery Sauvignon Blanc (Marlborough, New Zealand)  - They use green tea tannins as a natural antioxidant in place of sulphur 8.02:   L.A.S Vino Vermentino (Margeret River, Australia) - They are soaking their grapes in sea water 16.53: Ochota Barrels Botanicals of the Basket Range (Adelaide Hills, Australia) - A winery focused on biodynamic and organic farming practices are infusing botanicals with their wines 18.59: Pangeaa Estate - The unique concept of blending grape varieties sourced from different terroirs across the world to create a global Bordeaux-inspired wine 24.00: Penfolds II (South Australia) - blending Cabernet Sauvignon from bordeaux with Syrah from Australia 27.00: Alois Lageder Comets Range Assyrtiko NV (Alto Adige, Italy) - recognized for planting in high elevations and experimenting and innovating through their Comets range 33.00: Early Mountain Vineyards Petit Manseng NV (Virginia, USA) -  Creating a perpetual lees system with Petit Manseng 39.40: Litchen Estate Pinot Noir MV (Anderson Valley, USA) - producing a Pinot Noir using a solera system 40.47: Sean Thackrey Pleiades NV (California, USA)  - The creator of eccentric crazy blended wines 42.00: Valdivieso Caballo Loco NV (Maipo,Chile) - A Solera system Bordeaux blend wine first started 20 years ago   This conversation was inspired by Kathleen's article: Wine Drinkers Thirsty for Change featured on Wine Searcher You can also follow her on Instagram to be able to read more of her articles HERE   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.  

A few years ago, I visited several Pineau des Charentes producers in a region of France known as the Charente, where Cognac is made. Legend has it that it was originally made by accident when a Cognac producer centuries ago added fresh grape to a barrel of eau-de-vie (a clear distillation of grapes), intended to be aged for Cognac. He let it rest, and age, anyways, and thus, Pineau des Charentes was made.Nowadays Pineau des Charentes comes in white, red, and rosé varieties, with the rosé version aging the shortest, to some of the reds and whites being aged a decade or more, although most Pineau des Charentes is aged for about 12-18 months before it's bottled.It's one of my favorite French apéritifs, which I wrote about in my book Drinking French. During my travels for the book, doing research, and diving deeper into the world of French spirits, I was fortunate to meet various producers, and it was gratifying to see what care they tookAmy married into a Cognac-making family and I met her on a visit to the region when I was visitingI sort of made a gaffe when I was in the region prior to visiting Amy and her husband Jean, by slipping a cube of ice into my glass of Pineau des Charentes, which shocked a few of the people around me. Amy later showed me an ad from years ago that said “Osez!” (“Dare!”) and pictured a glass of Pineau des Charentes with ice is in.Nowadays, they're upping the “cool” factor of Pineau des Charentes by showing bartenders putting ice into Pineau des Charentes, which is a great way to enjoy it, but well-chilled, without glaçons is good fine, too.I love Pineau des Charentes and am particularly fond of the apéritif made by Jean-Luc Pasquet, which has a unique freshness that makes it brighter than other Pineaus, and their apéritif infused with raspberries from their garden, is wonderful sipped in the summer, with or without ice. Although I always put a cube or two in mine : )They are also making a rosé Pineau des Charentes which is giving other rosé-based French apéritifs a run for their money.Amy was recently elected to be the president of the Comité National du Pineau des CharentesWe talked about what is Pineau des Charentes, how it relates to the Cognac-making region of France, how to drink it, and what makes it so special. While not as well-known as other French apéritifs (98% of the Cognac production is exported from France, whereas only 20% of the Pineau des Charentes is exported) and we agree that it deserves to be better-known.I hope you enjoy my chat wtih Amy about this uniquely French apéritif!-DavidYou can find Jean-Luc Pasquet Pineau des Charentes on Wine Searcher.Follow Jean-Luc Pasquet on Instagram.Visit the Jean-Luc Pasquet website.Try this Fall-friendly Harvest Spritz Cocktail, made with Pineau des Charentes. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

W. Blake Gray is a prolific wine writer covering industry topics that often generate plenty of commentary. Currently U.S. Editor for Wine Searcher, Gray was previously Wine Editor for the San Francisco Chronicle and Food Editor for SF Weekly. In 2013 he won the Louis Roederer Award for Best Online Wine Columnist. He discusses topics he's covered from the state of Israeli wines to trends in zero-alcohol "wine" and the impact (or not) of cannabis on wine consumption. Follow X @wblakegrayThe Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Kathleen Willcox is a journalist who writes about sustainability, wine, spirits, travel, and food. She has written for Wine Enthusiast, VinePair, Wine Searcher, The Drinks Business, and Modern Farmer, and coauthored the book Hudson Valley Wine: A History of Taste & Terroir.  To learn more about Kathleen, find her on LinkedIn and Instagram @kathleenwillcox.

We are proud to announce our eighth episode, this time our guest was no other than Julian Perry, CEO of wine-searcher.com. We discussed the beauty of wine-searcher being an almost all-in-one platform with some unique features. Have fun with the episode!

As part of the importer series, Yi Xin Ong, Managing Partner of KOT Selections in Singapore, provides an international perspective. From Singapore's 2-3,000 active importers for the small island to the impact of international media, Yi Xin describes how KOT navigates the importing, distributing, and retailing of its portfolio of winegrowers.  Detailed Show Notes: Background Founded KOT in 2011 - they couldn't get the wines they were buying in Singapore, three partnersWork w/ 57 winegrowers, mainly in Europe, 6 in the USSingapore wine market (~6M population, ~20% Muslim - don't drink)No 3-tier system, no gov't monopolyIt is a pretty open market, like the UKMany players are vertically integrated - import, distribute, retail - with lots of captive distributors and retailersVery low barriers to entry - founded KOT in 2 months for S$200 to get licensing and paperworkHorizontally spread - ~2-3,000 active importers (in 2011, ~700 importers, mainly focused on Australia/NZ with either big brands or high-scoring wines)Two casinos / integrated resorts provided the spark for other wines (e.g., Marina Bay Sands opened in 2011)Generally, 1-1.5 generations behind the UK and US wine marketsTook inspiration from other importers - Kermit Lynch (CA), Louis / Dressner (NY), Yapp Brothers (UK Rhone Specialists) - importing wines others were notYapp - focused on winegrowersDressner - spent a lot of wine visiting growers, good storytellingKermit Lynch - newsletters (1970s) were key to storytelling for the wine growersStorytelling is critical to standing out in a crowded marketSourcing strategy - most wineries they bought from personally (90%) were not represented in SingaporeInformal rule - 5 visits to winegrowers between the three partners before they importBroad portfolios - easier to serve clients and fulfill their needsFocused portfolios - clearer story and differentiationOptimal portfolio size - ~50-70 to give each winegrower ~1 week/year of focusKOT differentiationMarket knowledgeLinks to trade, client baseTrust of the people (have only signed one contract, mainly handshake deals, exclusive relationships) -> been burnt occasionally with generational changeBuild brands in Singapore - a very organic approachGet the right people to taste them - professionals, and influencers / Key Opinion Leaders (“KOL”)Host tastings every year, even for highly allocated wines (e.g., Pierre Gonon)KOLs can drive demandInt'l media have a strong influence - English is the primary languageMore important than local mediaOnly the top few have an impact - The Wine Advocate (Robert Parker), Jancis Robinson (less emphasis on scores, more on editorial content)Robert Parker had a big impact on the local market; a Singaporean bought the company100-point scores can drive sales spikesConsumer data/reviews can start trends, increasingly importantVivino, Wine-Searcher, CellarTracker, Instagram75% wholesale, 25% direct-to-consumer sales (mainly e-commerce)Private clients saw KOT through the pandemicTrade is vital for tourist demandSingaporean wine trendsNew regions increasing, Japanese and Chinese winesValue increasing - ~$20-30 retail, ~$5-10 FOBThe low/no alcohol trend is not a thing yetRose has never been a trend Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

To give their customers the ability to trade up and a broader selection than what's inside their 1,900+ grocery stores, Albertsons Companies have launched Vine & Cellar. Curtis Mann, MW, Group VP of Alcohol, discusses the greater selection, wine description and storytelling, and flexibility Albertsons has with Vine & Cellar to complement their in-store offerings. Detailed Show Notes: Curtis' backgroundWorked at IRI / Circana (database of retail scan data)Worked in retail wine stores and restaurantsWas head of beverages at Raley's (grocery) before AlbertsonsAlbertsons Companies1,900 stores that sell wineA lot of value wine, some specialty stores (e.g., Pavilions, Hagens) sell fine wineWest Coast - more domestic (~40% import, 60% domestic), East Coast - more importsVine & Cellar (“V&C”) online wine storeWine only now, no beer & spirits yetCA only now will expand to others (e.g., WA, IL)Extension on top of the grocery store websiteHas a larger selection of wines (2,300 items vs. average 800-1,000 at typical stores, up to 1,500 at some stores) - e.g., Super 2nd Bordeaux, allocated CA Pinot NoirWines are only available to ship via UPS (vs. in-store pickup or delivery)Can use the same checkout process for groceries and V&CBenefits for consumers of V&CCurated wine selections that are representative of their regionsBuy groceries and V&C wines and checkout togetherMore flexibility - can do wine dinners, in-store tastings, wine clubsGoals of V&CLet customers continue to explore and trade up on wines and not trade out of AlbertsonsDon't cannibalize in-store, but more add-on, incremental purchasesCapture a portion of the wine DTC marketOnline vs. in-store buyingMore imported wines onlineBroader selections vs more volume of the same wines in-storeAvg bottle price is $10 higher on V&C than highest in-store~½ V&C customers buying iconic wines (e.g., Silver Oak), ~½ exploring (e.g., Burgundies in the $50-100 range)V&C customer is both existing Albertsons and some new customersYou can put a lot more details/descriptors of wines onlineOnline buys in 6 or 12 packs to economize on shippingMarketing V&CQR codes inside storesVinecellar.comSome ads on the website, V&C wines come up during a search for wines if they are not offered in-storeEvents / PRNapa Safeway has V&C featured wines in-storeSome paid search, Wine-SearcherLoyalty programs - now Albertsons customers get promo codes for V&CWine trends - less high-end wines, people focused on value / high QPR Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

In today's episode, Shelley and Phil go down under and taste two Shiraz's in honor of Shiraz Day coming up on Thursday. They throw in a sparkling Rosé straight from Tuscany and bring some cheeses into the mix for Wine & Cheese Day on Tuesday. This is a packed episode. Grab some cheese and a Shiraz and let's do this! #HappyFriday! #ItsWineTime! #CheersingWines featured this episode:NV Vino Spumante di Qualità Extra Brut Ziik Rosé Tenuta Casenuove (about $20 USD)

Brunello di Montalcino is one of Italy's - and the world's - most renowned red wines. Made in Montalcino Tuscany - near thermal baths, cheese producers, and immersed in breathtaking, rolling hills. And just a 2 1/2 hours drive from Rome. Wine Searcher says it's “One of the pinnacles of what the Sangiovese grape variety can achieve, Brunello di Montalcino is a global touchstone for the variety – and great red wines in general.” The 2022 Brunello has just been unveiled: join me on today's episode to learn all about this magnificent wind and the exquisite area, and Terroir it comes from.

Today's episode is a solo episode and my second listener's submissions episode! This was an Instagram interactions post that I actually posted over a year ago! It was before I even started my podcast, I originally wanted to make my first episode with these interactions but ended up changing my mind and totally forgot about these submissions until recently lol. So I thought, since it's still the beginning of the new year, let's continue being reflective. So I read your submissions on what you would tell your 20 year old self, which all ranged from financial choices to relationships, which I enjoyed reading and could relate to a lot of them! Also, for today's wine lesson, I thought it'd be great to celebrate Black History Month by featuring a wine region that isn't talk about as much: South Africa! They are a huge wine region that produces various white wines, including their famous Chenin Blancs, which is the episode's wine pairing. I love featuring different types of wine on this podcast so hopefully this month (and every month) you support black-owned businesses and try their South African Chenin Blancs. If you loved today's episode feel free to leave me a five star review and don't forget to follow my socials @thechattyfox_ ! Wine of the Week: "Cape Route" 2020 Chenin Blanc Sources: "South Africa's Chenin Blanc Has Gone From Afterthought to World Class": https://robbreport.com/food-drink/wine/south-africa-chenin-blanc-great-wine-value-1234640856/ South African wine- Wine Searcher: https://www.wine-searcher.com/regions-south+africa Time Stamps: 00:00 - Intro 10:33 - Wine Segment 24:57 -Listener Submissions Theme music by: Kevin MacLeod Great Jazz selections from Kevin MacLeod's royalty-free Creative Commons licensed website http://incompetech.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We are tasting the Cave des Vins de Sancerre 2019 “Chene Saint-Louis” Sancerre. This is a special expression of Sauvignon Blanc from France's Loire valley. Some history of the region can be found in this Wine Searcher article: https://www.wine-searcher.com/regions-sancerre. Sancerre wines are known for their flinty, smoky flavors. Since French wines can be known for their locale, I talk a little about some neighbors of Sancerre and other names used for Sauvignon blanc.   Cave des Vins de Sancerre cooperative website: https://www.vins-sancerre.com/en/ The local goat cheese explained on cheese.com: https://cheese.com/crottin-de-chavignol/   Visit our website: https://www.timetotastetx.com

Connect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Twitter: @texaswinepod Email: texaswinepod@gmail.com  Help the Show: Buy Shelly a Glass of Wine! Subscribe to the newsletter to get the Texas wine crossword puzzle!  Mentioned in this Episode Hey podcast listeners,Get ready for Texas Wine Month with the 2022 Texas Wine Month Passport! In October, this self-guided tour is your passport to tasting award-winning wines at over forty unique wineries. As a passport holder, you can visit up to four wineries per day — all at your own pace — plus, receive exclusive discounts on bottle purchases! Plan ahead and buy your tickets while they are still available at Texas wine trail dot com, and head for the hills. Texas Wine Month is from October 1st through October 31st.Buy your tickets now at www.texaswinetrail.com and head for the hills all month of October.Now it's easier than ever to support local producers, and to get the best Texas wine shipped right to your doorstep! Sommly features many of the highest quality, small production wines you won't find in retail. We all have that friend or family member who's impossible to shop for... Sommly  is your "easy button". Check it out for yourself - sign up, discover, and shop local today at sommly.com. W Blake Gray on Wine-Searcher.com “Texas Winemakers Take What They Can Get”Texas Harvest Report on Texas Wine LoverKeep up with the State Fair of Texas Big Tex Blog for articles on Texas Wine! LINKTexas Wine in 10 Minutes Resources: Texas Wine & Grape Growers Association - TWGGA Uncork Texas Wines - Texas Department of Agriculture Texas Wine Lover Website Alcohol & Tobacco Tax & Trade Bureau Texas Wine Grape Varieties Report Vintage Texas Blog Wine Consumption by State Wine Production by State Best book on Texas wine: “Wines of The Southwest USA” by Jessica Dupuy Special Thanks Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, the IMBIBE: The WFF Education Series, and find membership options here. Need lodging in Fredericksburg? Check out my home Cork + Cactus! Cork + Cactus on AirBnB Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! 

This is the weekly newspaper column.Most searched Napa wines 8-10-2022Napa is universally recognized as one of the world's premier wine regions, and you pay to enjoy its exalted pours. How much and which wines get the most attention?Wine-Searcher maintains a daily updated online list of the world's wines complete with pricing, scores, and links to reviews and maker websites. It is an invaluable tool I have used for years for prices in my tasting notes and reviews.Part of their reporting is the number of searches on their site for each wine. That presents a snapshot of what people care about. As you would expect, searches for Napa wines concentrate on big reds. Some 70 percent of all Napa wines listed on Wine-Searcher are cabernet sauvignon, merlot, or blends of the two.When it comes to searches, a whopping 92 percent are for cabernet sauvignon and its related blends. Searchers either are contemplating buying or enjoying the fantasy of what they would buy if they could buy. Here are the world's most-searched Napa wines on Wine-Searcher along with an averaged score and price:1. Opus One. 94 points. $4122. Dominus Estate Christian Moueix. 95 points. $3273. Screaming Eagle Cabernet Sauvignon. 97 points. $4,7654. Caymus Vineyards Cabernet Sauvignon. 91 points. $915. Harlan Estate. 96 points. $1,4486. Joseph Phelps Vineyards Insignia. 94 points. $2777. Caymus Vineyards Special Selection Cabernet Sauvignon. 93 points. $2148. Scarecrow Cabernet Sauvignon. 95 points. $9679. Silver Oak Cellars Cabernet Sauvignon. 89 points. $14510. Shafer Vineyards Hillside Select Cabernet Sauvignon. 95 points. $342The order has been basically unchanged for several years. Opus One, Dominus, and Screaming Eagle remain unchallenged. This year, Caymus nudged ahead of Harlan. Caymus Special Selection moved up two places while Shafer dropped two.There was an interesting note. It still costs serious money to enjoy these Napa jewels, but there was a significant slowing of price increases. Opus One actually dropped in price from $416 to $412. Likely still not in your Tuesday pizza night budget, but interesting.Tasting notes:• Rabble Cabernet Sauvignon, Napa Valley 2019: Rich, lush dark fruits; 100% Napa cab. $25-36 Link to my review• Rombauer Vineyards Napa Valley Merlot 2018: Bold, ripe-fruit, easy-drinking iteration of Napa merlot. $45-50 Link to my review• Charles Krug Peter Mondavi Family Reserve Generations, Napa Valley 2018: Delivers subtle elegance; 84% Napa cab. $60-75 Link to my reviewLast round: You know it is a hot summer when your electric bill is more than your house payment. Wine time.This is a reader-supported publication. Please consider becoming a paid subscriber and receive exclusive material.Thank you for reading Gus Clemens on Wine. This post is public so feel free to share it.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter: @gusclemensLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Balanced Diet Original recipes, curated links about food systems, recipe reviews. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

This week I have been taking an in-depth look at the process of making wine in a commercial winery.  Today I was going to talk about the importance of temperature in fermentation especially in white wines, racking, and settling, but since Thursday May 26th is International Chardonnay Day, I decided to celebrate Chardonnay instead.  Monday I will discuss the rest of the aspects of fermentation especially for white wines.  I first want to say Happy International Chardonnay Day to all the Chardonnay lovers out there.  There are few things better than a good Chardonnay with friends and family.  Chardonnay continues to be the most popular white wine variety in the US by a mile.  According to Wine-Searcher's 2021 California Wine Grape Crush Report, Chardonnay, despite a 16% smaller crop statewide, remained the most crushed grape in CA just beating Cabernet Sauvignon by making up 15.2% of the 2021 crop.  This is no surprise since it seems like every winery in CA has more than one Chardonnay offering.  To celebrate International Chardonnay Day, I have decided to share with you The Obsessed with Wine top 5 Chardonnays.  Now, I haven't tried every Chardonnay out there so these are all wines that I personally have experienced and enjoyed.  Tis list will not include any Chardonnays from Aubert or Kistler because I am still on the waiting list for these wines.  Someday they may be on this list!  #5 – Bogle Chardonnay – This Chardonnay is one of the best values in Chardonnay and it comes from the little-known Clarksburg AVA near the Sacramento Delta.  This Chardonnay is 50% Barrel Fermented and aged 9 months in New American Oak Barrels.  You can find this wine in most grocery stores for less that $9.00.  If you haven't tried this Chardonnay and are looking for a great every night Chardonnay, this one is for you.  #4 – Cakebread Cellars Chardonnay – This Chardonnay is made from grapes grown in Carneros, one of the best sites for growing Chardonnay due to the warm days and the cool evenings provided by the San Pablo Bay.  This Chardonnay is barrel fermented in French Oak Barrels and aged on the lees for 8 months before bottling.  This Chardonnay can be purchased for $40.00.  #3 – Chateau Montelena Napa Valley Chardonnay – This is one of the most historically significant Chardonnays you will ever have due to its showing in the 1976 Judgment of Paris and what it did for California wines.  This Chardonnay is made form grapes all over the Napa Valley and does not go through Malolactic Fermentation.  It does see some oak but it has a nice balanced fruity flavor.  This wine can be purchased for around $60.00.  #2 – Berringer Private Reserve Chardonnay – This Napa Valley Chardonnay is made from grapes all over Napa Valley.  Its full bodied with light toffee and cream notes.  This Chardonnay is a good value for $36.95 at Wine.com.  And finally, the Obsessed with Wine #1 Chardonnay is #1 – Rombauer Chardonnay – This is one of the most recognized Chardonnays in the US and wins awards every year for its popularity and quality.  You ask any Chardonnay lover for their top 5 Chardonnays, and I guarantee you Rombauer will be on their list.  This wine is made from grapes grown in Carneros, is barrel fermented, and sur lees aged.  It has a beautiful, lush palette and a creamy round mouthfeel.  This wine is a bargain at only $39.99 at Wine.com.  I will post my top 5 Chardonnay list on the Obsessed with Wine Website.  Just click on the link for the Daily Taste Segments and click the link called Happy International Chardonnay Day!  I will also place links for some of these wines and a code from wine.com if you want to buy them at a discount.  Don't forget to listen to an all-new episode of Obsessed with Wine podcast on Saturday May

LICENSED TO TASTE is the learning segment of The Wine Hour. In this Episode, Tanisha Townsend gives us a primer on California Wines, and shares her take on starting live events again in the Wine Minute. SPECIAL GUEST BIO Jason Haas is the second-generation proprietor of Tablas Creek, serving in the dual roles of Partner and General Manager. In his two decades at the winery his family founded in partnership with the Perrins of Chateau de Beaucastel, Jason has overseen the business, winemaking, sales and marketing. In addition to his work at Tablas Creek, Jason has led the boards of directors of both the Rhone Rangers and the Paso Robles Wine Country Alliance, and is a board member of Free the Grapes. His writing has been published in Wine Business Monthly, Wines & Vines, Decanter, Wine Industry Network and Wine Searcher. His photography has appeared in Wine Spectator, Forbes, the Washington Post, and Wine Enthusiast. He is principal author of the Tablas Creek blog, an eight-time finalist and two-time winner for the Wine Blog Award's “Best Wine Blog”. In recognition of his contributions to the Paso Robles wine community, he was voted by his peers 2015 Paso Robles Wine Country Wine Industry Person of the Year and 2017 San Luis Obispo County Wine Industry Person of the Year. There is an accompanying playlist with the show (selected by the guest). It can be found here: https://open.spotify.com/playlist/4xhvux4wu870MTYyqjHUlz?si=c3af0466e96a4205 Thank you for listening! Don't forget to subscribe to/follow our podcast. You can also follow us on our different platforms: Instagram: https://www.instagram.com/atablefortwo.live/ Facebook: https://www.facebook.com/atablefortwo.live/ Linkedin: https://www.linkedin.com/company/atablefortwo/ Telegram Community: https://t.me/+8II0wkI7VEVlYTJk

The INTRODUCTION includes the presentation of the guest and team as well as the opening opinion piece of the host, Antoine Abou-Samra. UNCORKED is the debate segment of The Wine Hour. In this Episode, Jaime Araujo and Akos Forzcek talk about he future of En Primeur. SPECIAL GUEST BIO Jason Haas is the second-generation proprietor of Tablas Creek, serving in the dual roles of Partner and General Manager. In his two decades at the winery his family founded in partnership with the Perrins of Chateau de Beaucastel, Jason has overseen the business, winemaking, sales and marketing. In addition to his work at Tablas Creek, Jason has led the boards of directors of both the Rhone Rangers and the Paso Robles Wine Country Alliance, and is a board member of Free the Grapes. His writing has been published in Wine Business Monthly, Wines & Vines, Decanter, Wine Industry Network and Wine Searcher. His photography has appeared in Wine Spectator, Forbes, the Washington Post, and Wine Enthusiast. He is principal author of the Tablas Creek blog, an eight-time finalist and two-time winner for the Wine Blog Award's “Best Wine Blog”. In recognition of his contributions to the Paso Robles wine community, he was voted by his peers 2015 Paso Robles Wine Country Wine Industry Person of the Year and 2017 San Luis Obispo County Wine Industry Person of the Year. There is an accompanying playlist with the show (selected by the guest). It can be found here: https://open.spotify.com/playlist/4xhvux4wu870MTYyqjHUlz?si=c3af0466e96a4205 Thank you for listening! Don't forget to subscribe to/follow our podcast. You can also follow us on our different platforms: Instagram: https://www.instagram.com/atablefortwo.live/ Facebook: https://www.facebook.com/atablefortwo.live/ Linkedin: https://www.linkedin.com/company/atablefortwo/ Telegram Community: https://t.me/+8II0wkI7VEVlYTJk

Hello Wine Enthusiasts Welcome to the Daily Taste for Thursday May 12th, 2022Yesterday we talked about residual sugar in wine which got me thinking of some of my favorite dessert wines.  Some people dismiss dessert wines automatically because they're sweet but don't let that deter you from trying some of the amazing dessert wines being made all over the world.  One of my favorite dessert wines are Sauternes.   Sauternes are full bodied, French sweet wines made from grapes grown in the Graves section of Bordeaux.  These wines are made from a combination of Semillon, Sauvignon Blanc, and Muscadelle grapes. The Semillon produces a broad, well-structured base, while the Sauvignon Blanc brings sufficient acidity to keep the resulting wine fresh. These grapes are preferred in production of Sauternes because they are thin skinned which makes them susceptible to a particular type of fungus called Botrytis cinerea which is a crucial component of most late - harvest wines.  According to Wine-Searcher, When Botrytis spores land on healthy grapes in favorable weather conditions they develop into what is referred to as Noble Rot.  Noble Rot, develops most reliably in areas where morning mists form which allow the fungus to thrive.  When repeated over a number of weeks, this process gradually dries the grapes, reducing their water content, and naturally concentrating their sugars and flavor compounds.  Since the sugar level directly impacts the alcohol content in a wine, when these concentrated grapes are fermented they will reach up to 15 to 16% alcohol which is too toxic for the yeast to continue so the fermentation stops naturally leaving a lot of residual sugar characteristic of these dessert wines.  Sauternes are expensive to make partly because they are hand picked by professionals who only pick grapes that have been infected with Botrytis.  According to wine searcher, a half bottle of top-quality, aged Sauternes wine from a good vintage can command prices in excess of $1000.00.  The most prestigious of all Sauternes is made by Chateau d'Yquem which is considered the worlds most famous dessert wine.  Sauternes are known to age for decades which adds to their allure.  Sauternes are fabulous when sipped all by themselves but pair wonderfully with cheesecake, herb-roasted poultry or spicy Asian cuisine.  I encourage you to look for Sauternes at your local wine shop or on a dessert menu at a nice restaurant.  You wont be disappointed.  

HAVE A DRINK WITH ME is the interview segment of The Wine Hour. In this Episode, Antoine Abou-Samra has a conversation with Jason Haas about his journey, regenerative organic certifications, amd much more. What a wonderful conversation

Join the Wine Dream Team, Jaime Araujo, Tanisha Townsend, and Akos Forzcek, along with the Host, Antoine Abou-Samra for The Wine Hour. We have the pleasure to welcome Jason Haas, Tablas Creek, USA. PROGRAM Uncorked [8:21]: Jaime Araujo and Akos Forzcek talk about the future of En Primeur. Licensed To Taste [30:26]: Tanisha Townsend gives us a primer on California Wines, and shares her take on starting live events again in the Wine Minute. Have A Drink With Me [34:17]: Antoine Abou-Samra has a conversation with Jason Haas about his journey, regenerative organic certifications, amd much more. What a wonderful conversation

Episode 823 Steve Raye interviews Don Kavanagh in this installment of Get US Market Ready With Italian Wine People on the Italian Wine Podcast. About today's guest: Don Kavanagh - Wine-Searcher's editor - has spent the past 25 years either working in the wine trade or writing about it, in his native Ireland, the UK, and New Zealand. At various times a wine merchant, bartender, moonshiner, magazine editor and news journalist, Wine-Searcher provides the perfect opportunity to combine his two great passions. You can find out more about this guest by visiting: https://www.wine-searcher.com More about the host Steve Raye: Steve Raye of Bevology Inc originally joined our weekly lineup with narrations from his book “How to get US Market Ready” - but everyone just loved him so much, we brought him back with this series of interviews that informs and inspires! Each week he speaks to industry professionals; guests who have gained valuable experience in the Italian wine sector and have insightful tips and stories that can help anyone who wants to learn about getting US Market Ready! For more information on the host Steve Raye you can check out his website, Bevology Inc. here: www.bevologyinc.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!

Wine-Searcher.com has penned and article entitled "US Treasury Pushes Alcohol Reforms". Joshua and Jason discuss. As usual, have a seat, have a pour, and listen in. Unless you're driving. If you're driving, be smart and stay sober but be sure to listen into the conversation! Special thanks to: - Weigh Down for allowing us to use their song "Where the Lifeless Go" as our theme song - Moana McAuliffe for designing our Podcast Logo - RØDE for making *really* great microphones - Focusrite for making awesome USB receivers - Olympus and Tascam for making fine mobile recording devices - Joshua Hatton for producing and editing

Sommelier turned wine consultant turned online wine retailer.  Thatcher Baker-Briggs, Founder of Thatcher's Wine Consulting, has continued to evolve and expand his presence, helping clients drink better and navigate some of the intricacies of Burgundy and other fine and geeky wines.  He tells us about his journey, how email responsiveness is a competitive advantage, and how he believes some of the distribution allocations of top European wineries need to adapt to where the demand is.  An engaging and insightful 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:Thatcher's backgroundHe started cooking at 10, worked in restaurants, was in the kitchen for ten yearsPursued sommelier route, spent time in Japan, came back to SF to work w/ Saison HospitalityHelped collectors to manage the world of Burgundy and expanded from thereLaunched a small, online boutique website pre-CovidHas both an importer and retailer license (possible in California)Import focus is on 1st and 2nd generation winemakers, often younger (in their 20s and 30s)Wine ConsultingIt started when a regular guest at the restaurant asked for personal wine consultingHe had to rely on other retailers, which was challenging for some short turnaround needs, and built a small inventory of products, which got put online for the retail armClients are on an annual retainer basis - annual necessary to set goals for the cellar and wine educationInitial clients came from personal relationshipsNew clients are mostly through existing client referralYou don't need a lot of clients to be successful and cap the client base so that each client can get enough attentionHe doesn't source exclusively from TWC retail but from a variety of sourcesChallenges with wine consulting business - dealing with an old school wine world, inventory management, logistics of getting wine, and communicating “no” to collectors can be challengingWine RetailDifferentiation - wines highly curated by the teamAbility to source wines due to decades of experience and relationships with importers and retailers from sommelier experiencesSourcing rare wine is complex, as often wines can't be fully authenticated - TWC usually takes a very conservative approach, e.g., buys DRC only with a Wilson Daniels back label and from an original buyerEssential to work with importers who are investing in building wine brandsGeneral importer margin - cost converted to local currency, 1.5x the cost plus a couple dollars/bottle for transportationSome importers take too high margins on hard to find wines, which leads TWC to need to source directly from EuropeTWC doesn't undercut the market not to upset other wine merchantsEuropean wine distribution is often flawed and challenging, creating market dislocationsE.g., Raveneau - has low ex-domaine pricing, the wine immediately sells out, the family makes a great living, and doesn't require work, but may have more wine in Switzerland than in the US where it sells for multiples higherWineries often are small businesses without a lot of people working thereNicolas Faure example - sells so cheaply ex-domaine that people buy everything upon release, primarily other retailers buying to resell for much higher levelsTechnologyHas a team of developersUses Zoho (CRM) and Shopify (E-commerce)Custom-built integration between Shopify and ZohoThe aim is to make the website faster, more efficient, have correct pricing, amongst other spaceHe believes there is a lack of core technology in the wine space, currently dominated by Wine-Searcher and CellarTrackerWine PricingBelieves Burgundy is a bubble, but it can't burst due to lack of supply (particularly with short 2019, 2020, and 2021 vintages)Prices are so high they are pricing out drinkersLinks to ThatcherInstagramThatcher's Wine Consulting

Ep. 150 - Episodio dedicato alle news, ma prima lasciate che vi ringrazi per essere miei ascoltatori, 150 episodi prodotti da luglio 2019 con un continuo aumento di iscritti al podcast su tutte le piattaforme, 150 episodi grazie a voi che state ascoltando anche adesso. Le news, quindi, dove parlo della decisione della Court of Master Sommelier di espellere 6 dei dirigenti dell'associazione che furono accusati l'anno scorso di aver molestato, sia psicologicamente che sessualmente, le sommelier donne iscritte. Poi un articolo di W. Blake Grey su Wine-Searcher che si chiede che senso abbia questa associazione. Il vino in lattina e l'accordo tra Most Wanted Wines e la OVO Hydro per gli eventi nello stadio di Glasgow, il mercato dei seller in aumento e una breve nota sull'importazione di vino negli USA. That's all, folks!Iscriviti e sottoscrivi l'abbonamento alla newsletter per supportare il progetto di The Digital Wine, dove troverai anche i link alle notizie che vi racconto nel podcast. Puoi unirti al gruppo Telegram The Digital Wine Lovers e al canale The Digital Wine, e chattare con altri appassionati di vino e tecnologia digitale. La tua presenza è importante: La Newsletter: https://wineroland.substack.comIl canale Patreon: https://patreon.com/thedigitalwineIl gruppo Telegram: https://t.me/digitalwineloversIl blog: https://blog.thedigitalwine.comPuoi contattarmi su Telegram, o sul gruppo o direttamente al mio account @winerolandThe Digital Wine è sponsorizzato da Winearound.com---Credits:Sigla iniziale e soundtrack: The Secret Frickin Blues Plan (c)2012 by Admiral Bob CC 3.0 ft. texasradiofish, unreal_dm http://dig.ccmixter.org/files/admiralbob77/38038Sigla finale: Blue soul (with Harmonica) by Bluemillenium (c)2013 CC 3.0 http://dig.ccmixter.org/files/Bluemillenium/43145

Sardinia is the second-largest island in the Mediterranean, and lies off the west coast of mainland Italy. Much larger than Corsica, the wines here have a distinctly Spanish influence, with some Italian and French to boot. The wines are unlike any other you'll encounter (although many you can only encounter them if you visit!). In this show we try try to sort through the grapes and regions of this island to get to the heart of what's here (Grenache, Vermentino) and what to look for in the future.   Sardinia is 150 miles (240km) off the west coast of mainland Italy. Across the Tyrrhenian Sea from Lazio (the province where Rome is located), Sardegna is sandwiched between French Corsica in the north and Sicily in the south at 38˚N and 41˚N latitude. The island is almost three times the size of Corsica with a population of 1.64 million people, with the largest city of Cagliari in the south. Known by the jet setters for the fancy Costa Smeralda in northeast tip, this big island is making more and better wines every year. Photo: Getty Images/Canva Here are the show notes: After some facts and history, I get the hardest part of Sardegna out of the way: the fact that it feels like there are a million appellations: 1 DOCG, 17 DOCs, 15 IGPs  and two-thirds is DOP level. It seems nonsensical – too many “line extensions” of the Sardinia brand!! There are more DOC and IGT titles than Basilicata and Calabria combined but has lowest production per hectare. This is especially confusing when you consider that there are just 25,000 ha/61,776 acres under vine, and 31,000 growers, who own tiny plots (and often form co-ops to economics work).  To try to clear up the DOC confusion, I break it down into the three big buckets: “di Sardegna” Appellations: Cannonau di Sardegna Monica di Sardegna Moscato di Sardegna Vermentino di Sardegna Sardegna Semidano   Cagliari Appellations Malvasia di Cagliari Monica di Cagliari Moscato di Cagliari Nasco di Cagliari Nuragus di Cagliari   Other important DOC/Gs: Carignano del Sulcis Vermentino di Gallura DOCG Vernaccia di Oristano For Bovale: Mandrolisai, Campidano di Terralba   Then we discuss the basics on this large island…   The climate of Sardinia is dry and hot with some maritime influences to cool down the vineyards. The rolling hills and different elevations mean there are many mesoclimates, so growers have to pay attention to their particular area.   Sardinia is made up of hills, plains, coast, and inland areas with varied soils – granite (Gallura), limestone (Cagliari), sandstone, marl, mineral rich clay, sands, gravel. The land tends to be undulating but there are also very high altitudes at which grapes can be planted.   Grapes… The top five varietals are nearly 70% of land under vine, and the area is home to 120 native grape varieties. Old vines (70+ years) are common in Sardinia The top 5 grapes are: Cannonau/Grenache Vermentino Carignano Monica Nuragus   The reds… Cannonau is about 20% of the output of Sardinia. Although it is identical to Grenache, some natives think the grape originated here, and are trying to prove that. These best wines come from a triangle that covers the eastern interior areas within the Cannonau di Sardegna DOC (these names will be on the label): Oliena (Nepente di Oliena)  Capo Ferrato Jerzu   Cannonau is known to have thin skin, medium acidity, a medium body with soft tannins, and high alcohol. It often tastes and smells like peppery spice, red berry, red flowers, and earth and generally has low or no oak aging. Cannonau di Sardegna is required to be 90-100% Cannonau, with other non aromatic, local red grapes permitted. There are a few styles of this wine: Rossoor classico (a little higher alcohol, more yield restrictions), which are often in one of two styles… Strong and tannic with lower acidity and higher alcohol – a steakhouse wine, as MC Ice called it Dry, fewer tannins and slightly fruity, with red berry, cherry, floral, spicy anise/herbal notes, earth, and strong acidity. This is a wine that improves with age Riserva is generally made with riper fruit, and is required to age at least two years with time in a barrel and a minimum alcoholic strength of 12.5% Rosato is a light to full rosé The fortified liquorosowines are made as dolce with a high residual sugar content, or secco,  dry with a higher alcohol content.  Passito styles are made, where grapes are dried on straw mats and then pressed. The resulting wines have similar sweetness toliquoroso dolce. *Many of the other red grapes are made in all of these styles as well Photo: Getty Images/Canva   Other reds… Carignano del Sulcis DOC is for red and rosato wines made from Carignano in the southwest corner of the island. These vines are quite old, and the flavors are like sweet spice, smoke, and dark fruit. The wines tend to be full bodied with high alcohol. Similar to Cannonau, the are made as rosso, riserva, rosato, and passito. There is also a nouveau, or novello style for this wine.     Bovale has 24 different names in Sardininan dialects but the idea that it is Bobal from Spain has been debunked. The two common versions of Bovale are Bovale Grande, which is Carignan, and Bovale Sardo, Rioja's Graciano grape (also called Cagnulari). Mandrolisai and Campidano di Terralba focus on Bovale   The Monica grape is -- grown almost nowhere else in the world, and is definitely from Spain. It is either light and fruity or more intense. There is potential for the grape but now the yields under the Monica di Sardegna and Monica di Cagliari DOCs are so high that it's hard to glean the true potential of the wine.   Pascale di Cagliari is originally from Tuscany and now mostly used to blend with other varieties, like Carignano.    The whites… Vermentino is a sun-loving grape, which works well in Sardinia's hot, dry climate. The styles range from light and fresh to fuller-bodied, with lower acidity and higher alcohol. Good versions taste and smell either like citrus, white flowers, herbs with salinity/minerality or for the fuller styles, almonds, peach, apricot, ripe tropical fruit, with a fat body. Vermentino di Sardegna covers the entire island of Sardinia, so quality is highly variable. Often it is dry, slightly bitter, herbal, and light to neutral in flavor. It can be dry, off-dry, slightly sparkling or Spumante (dry or sweet). Vermentino di Gallura is Sardinia's only DOCG. Located in the island's northeastern corner, the area has sharp diurnals, strong winds from the Mistral and vineyards are on weathered granite soil. The result is a wine that is flavorful, with white flowers, lemon, peach, almond, minerals, and especially a salinity to it.  The wine is dry with a slight bitterness on the finish, good acidity, and high alcohol (14%+ is common). The wine is made as Superiore (higher alcohol requirement, riper grapes), frizzante, spumante, passito, late harvest, and off-dry versions. Winemakers are experimenting with skin contact, amphora, lees stirring (battonage), oak aging, and other techniques to spice things up for Vermentino. Photo: Getty Images/Canva Other white grapes include Nuragus, which was  planted by the Phoenicians, and is light-bodied, dry, acidic, with citrus, green apple, pear, and melon notes. It can be high in alcohol.   Nasco is grown around Cagliari, and is used for passito and liquoroso, with some dry styles.   Torbato is an acidic, minerally white with pear notes that can be creamy with some age. It is also made as a sparkling wine.   Malvasia, dry or sweet is made here, as is Moscato (Muscat) – both are floral, aromatic, and generally lighter in style, although Moscato is bolder than Malvasia   Vernaccia di Oristano is made from a grape that is unique to this area, and the wines, which range from dry to sweet, but are most famed when made in a sherry-like fortified wine, are rarely seen outside Sardinia.   Photo: Getty Images/Canva Here is the list of top producers we mention: Argiolas,  Antonella Corda, Capichera, Contini, Ferruccio Deiana, Cantina Santadi, Sella & Mosca (Campari owns), Siddura, Vigne Surrau, Pietro Mancini   Some sources I used for this show: Strictly Sardinia Ian D'Agata for Vinous, Sardinia's Wines: High Quality, Low Visibility, March 2018 Wine-Searcher, Sardinia Italian Wine Central:Sardegna   Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube, and visit my winery in the Finger Lakes at Missick Cellars. Episode 0027:Wine Reads – December 2, 2021https://wineindustryadvisor.com/2021/09/02/winemaking-hybrid-grapesTRANSCRIPTHi, this is Chris Missick, and welcome to Viti+Culture, and our segment Wine Reads, where we take a look at some of the most interesting, compelling, and even controversial stories and articles in wine.  With harvest behind us and winemaking ongoing in the cellar, I had bookmarked a story from September, that I thought would shed a fascinating light on an entire category of winegrapes that many grape growers on the West Coast of the U.S., and certainly in many of wine growing regions around the world, have very  little experience with, than is hybrid grapes.  Although I personally farm vitis vinifera, Riesling, Cabernet Franc and Chenin Blanc, I work with growers and make wines from a wide variety of hybrid grapes here in the Finger Lakes.  From Seyval Blanc, Vidal Blanc, and Cayuga, as white varietals, to Marechal Foch, De Chaunac, Marquette, Baco Noir, Chambourcin as red varietals.  Some receive their own bottling, most are components in delicious, but cost effective blends, and all are worthy of more attention and some discussion.  I’ve enjoyed some wonderful hybrid wines from Switzerland, and tasted some remarkable hybrid wines from places like Missouri, Michigan, and Tennessee.  These varietals make winemaking possible, where vinifera otherwise wouldn’t survive or thrive.  They also lend a new light on sustainability efforts, requiring less sprays, and less concern over certain aspects of canopy management or cold damage.  Coming to us from the Wine Industry Network ADVISOR, Kathleen Willcox discusses these varietals in a piece entitled The Future of Winemaking is Hybrid, and details why “U.S. winemakers are seeking out non-vitis vinifera grapes.”  Links to the article are in the shownotes, and I encourage you to check out the article.  According to her bio, Kathleen Willcox writes about wine, food and culture from her home in Saratoga Springs, N.Y. She is keenly interested in sustainability issues, and the business of making ethical drinks and food. Her work appears regularly in Wine Searcher, Wine Enthusiast, Liquor.com and many other publications. Kathleen also co-authored a book called Hudson Valley Wine: A History of Taste & Terroir, which was published in 2017. You can follow her at @kathleenwillcox.  So here we go:The Future of Winemaking Is Hybridhttps://wineindustryadvisor.com/2021/09/02/winemaking-hybrid-grapesBy Kathleen Willcox - September 2, 2021Why US winemakers are seeking out non-vitis vinifera grapes—Kathleen WillcoxThere will always be a place for conventionally produced vitis vinifera. But, in truth, more and more influential producers and consumers are looking for something with a little more soul, and a lot more edge.Hybrids—especially in the challenging grape-growing zone of the East Coast—have become ascendant for several reasons.First, more consumers are seeking out unconventional, organically grown wines. IWSR predicts that by 2023, about 976 million bottles of organic wine will be consumed, up 34 percent from 720 million in 2018.Younger wine lovers are especially keen to find wines produced from sustainably grown grapes, according to Silicon Valley Bank’s most recent Wine Industry Trends and Report, which stated “sustainability, health and environmental issues,” in tandem with concerns over “social justice, equity and diversity,” are driving the purchasing decisions of Millennials and members of Gen Z.Unfortunately growing classic vitis vinifera in certain East Coast regions is nigh impossible without nuking them with chemicals.But growing hybrids pretty much anywhere is arguably easier. And more eco-friendly.Thankfully, the pioneering work of scientists and early adopters of non-vinifera grapes have helped yield a new generation of growers, producers and consumers who embrace them.The Hybrid SciencePrograms at Cornell University and University of Minnesota have created thousands of new varieties of grapes designed to combat diseases and weather challenges. Grapes that emerge from these programs are typically crosses between so-called European vinifera, and others native to North America and Asia, like riparia, labrusca and rotondifolia.Cornell has been working on developing hybrid grapes for more than 100 years.“Genetic sequencing technology has come a long way, and in the past 10 years we have been able to use sequencing to quickly determine cold hardiness and disease resistance,” says Bruce Reisch, a professor who specializes in grapevine breeding. He joined Cornell in 1980, and since then, has released 10 new wine grapes and four seedless table grapes. He explains that they are not genetically modifying the grapes, merely determining which ones will flourish in challenging conditions, and pursuing the more promising hybrids.For wineries like Shelburne Vineyard in the Champlain Valley, where winters are harsh, springs rainy, and summers humid, the work of scientists like Reisch is nothing less than essential.“Shelburne has been planting hybrids since 1998, and while they pioneered hybrid grape growing in Vermont, we have all been thrilled to see how much the market has grown and developed,” says winemaker Ethan Joseph, who joined Shelburne in 2008. “We’ve learned how important site selection, careful vineyard management, and low intervention winemaking are. We treat our hybrids with as much care and thought as other growers treat their vitis vinifera, and that has allowed the terroir and the best qualities of these grapes to shine through.”Joseph’s ultimate goal is to eliminate the use of chemicals, a feat he says would be “impossible” if they grew all vitis vinifera. He’s most excited about Marquette (a Pinot Noir hybrid with notes of cherry, pepper and summer berries), Louise Swenson (a white hybrid with acidity, and floral notes), and La Crescent (a white wine hybrid with notes of apricot, citrus, and peach).In 2017, Shelburne went out on a limb and pushed aggressively into the natural wine and hybrid space with Iapetus. “That line has skyrocketed,” Joseph notes. “Now it comprises about 40 percent of our 5,000-case annual count.”Convincing the ConsumerColleen Hardy, co-owner of Living Roots Wine Co. in the Finger Lakes and Adelaide, concurs. She launched Living Roots in 2016, in partnership with her South Australian winemaking husband Sebastian as a kind of cross-global viticultural experiment.“We wanted to use grapes in both regions that are, first and foremost, climate appropriate,” Sebastian Hardy says. “In the Finger Lakes, that means Riesling, Pinot Gris, and Gewürztraminer, but also Aromella, Arendell, Rougeon, Regent and Petit Pearl.” The couple, who sells 85 percent of their production from their tasting room, doesn’t have trouble hand-selling their hybrid and hybrid-vitis vinifera blended wines. “Once we talk visitors through it.”Colleen Hardy says that finding high-quality hybrids is dependent on the grower. “We offer to pay more if they grow it with the same care that we expect with vinifera, and hold off on spraying,” she says“In the Hudson Valley, especially if you want to grow organically, hybrids are necessary,” says Todd Cavallo, who founded Wild Arc Farm in Pine Bush, N.Y. with his wife Crystal. “We lost our entire crop of Cabernet Franc and Pinot Noir in 2018. We replanted some of the Pinot Noir, but the rest we planted to hybrids.”Wild Arc’s one-acre estate vineyard is primarily experimental though; they source most of their grapes.“We are working with other like-minded producers who want organically grown hybrid grapes,” Cavallo explains. “A lot of [hybrids] have been grown for bulk wines, but we are promising growers that if they change their farming practices, we’ll pay more.”By working cooperatively, Cavallo and others hope that they can simultaneously increase the value of hybrid fruit, and change market perception. Philadelphia-based Alexandra Cherniavsky, a sommelier and consultant who finds distribution for wineries at restaurants, has seen the market for hybrid wines change firsthand. But she believes there’s still a long way to go before restaurants are ready to open their lists to hybrids.“Once people try wines made from hybrid grapes, they’re a lot more open,” she says. “They sell well in tasting rooms, where the winemaking team can explain their history and provide context.”But if they’re going to take off, they need to appear on more restaurant lists. “Wineries should approach local restaurants armed with the educational materials and context they provide at the tasting room. If they know how to explain them to diners, they’ll be a lot more liable to put them on the list,” Cherniavsky says.Not Just for Challenging ClimatesThe East Coast is hardly the only place hybrids are found. At Bells Up Winery in Newberg, Oregon, winemaker Dave Specter says that their Seyval Blanc is farmed with fewer chemicals than his vitis vinifera. And, the wines have achieved “cult status,” selling out every year.“We are the only planting of Seyval Blanc in Willamette Valley, and only the second in Oregon. It’s not only a part of our plan to diversify our vineyards and enable us to react to climate change, but also part of our larger push to appeal to younger, more adventurous consumers,” he says.A parallel movement, PIWI, is happening in Europe, although as Reisch explains, it’s slightly different.“Most of Europe does not have the harsh winters that we do here,” he says. “The hybrid programs there are inherently very different, because their grapes are being crossed with the goal of resisting different disease and weather pressures.”Some regions have yet to open the door to hybrids; they’re banned in France in wines with appellation names, but for a certain type of American winemaker—and consumer—that kind of prohibition only makes them more enchanting.____________________________________________________________________As a producer, I have experience many of these anecdotes firsthand.  Year after year, our bold red blend of hybrid grapes, our crisp dry Seyval Blanc, our Charmat produced blend of hybrid whites, and our balanced but sweet Moscato made from Valvin Muscat, a grape developed by Bruce Reisch, are among our bestsellers.  In our immediate region, our Seyval Blanc sees perennially brisk sales at off-premise retail locations.  I craft these wines with the same dedication as every other wine, and consumers love them.  They still do not receive the recognition they should from major wine publications, but they keep our customers happy, and that keeps us in business. Even I admit to stressing our production of vinifera varietals, from sparkling to still, and from white to red.  It is afterall, what we personally grow.  But I commend the three growers I work with in the Finger Lakes, that year after year, with drastically less inputs and nearly regardless of weather, grow and deliver clean and delicious fruit.  When I left California to make wine in the Finger Lakes, people questioned why I made the transition.  A major component for me was the sense of adventure, and feeling of it being a frontier.  Frontiers introduce us to new things, they force us to think differently, and find new ways of addressing challenges.  For a century, the Finger Lakes and much of the East coast has done that through developing grape varietals that suit the climate.  Today, it’s done with those considerations in mind as well as with a thought towards preservation and conservation.  Saving a pass through the vineyard with the tractor means one less spray, or more, and that means less compaction of the soil, and better soil health.  Every little thing we do adds up, and just like that, a century of lessons from the frontier may impact the world of wine in the century to come.  If you’re a wine writer, feel free to forward me an article for consideration at viticulturepodcast@gmail.com.  I’m happy to look it over, and maybe even discuss it with you on the show. Get full access to The Viti+Culture Podcast Newsletter at viticulturepodcast.substack.com/subscribe

Welcome to another episode! Today's guest is Jeffrey Ishmael. Jeff is the CEO and co-founder of CELLR, which is a consumer-centric wine app intended to help wine enthusiasts curate their wine life. CELLR was launched to provide an app that lives at the crossroads of Vivino, Cellar Tracker, and Wine Searcher. Jeff has been an avid wine enthusiast for almost 25 years and started his appreciation of wine in Paso Robles where he owned a home, but then started expanding his cellar holdings to include a wide variety of Napa and Bordeaux based wines. Jeff has over 20-years of successful finance and operations experience with a broad background that includes Technology, Retail, and Apparel. Currently, he is the CFO for RAEN Optics, which is a lifestyle optical brand in Carlsbad, CA. Previously, he was the founding CFO of Cylance, which was a cybersecurity company in Irvine that was subsequently sold to Blackberry for $1.4B. Jeff was also on the founding team of Obsidian Security. He has been involved in over $200m in funding with a selection of VC firms that include Khosla Ventures, Greylock Partners, Blackstone, DFJ Growth, GV, KKR, Citi Ventures, Wing Ventures, and more.   In this episode, Jeffery shares with us his journey merging tech and wine. Let's dive in!    [00:01 - 11:10] Opening Segment  I introduce our guest for this episode and short bio Jeff describes how the idea of CELLR came about Developing a wine community through and app Connecting cellar owners directly Using data to match the preferences of wine enthusiasts Using accurate data to allow the community to have a good experience [11:11 - 38:13] From Wine Enthusiast to Wine Tech   Jeff shares his experience working almost 10 years working with data scientists and software engineers, cyber security and tech finance The first stages developing the app How Jeff chooses his wines for his collection Experiences that lead to discovering new wines Getting familiar with wine regions The importance of on site tasting and bringing people in the same environment Jeff shares his latest and favorite wines and the stories that led to choosing them The challenges and opportunities for wine coming up on 2022 The ability to monetize assets in  the Cellr Tarcker Cellr connecting cellar owners and aficionados directly The sense of community that brings people together around wine Bringing ideas from the community into individual use [38:14- 41:30] Closing Segment   Favorite Wine Turtle Rock Westberg Ray Go to pairing Filet and Black Label from Maryland Branch Wine resource www.winebusiness.com Connect with Jeffrey Ishmael See links below  Reach out to me for more wine conversations through the links below  Subscribe and leave a review Final words Tweetable Quotes:   “And that's what we implement, it's implementing ideas that are coming out of the community and developing a product for them to use individually.” -Jeffrey Ishmael   “ I want to send you a bottle of wine in Kansas City, it's a federal offense to drop that in the mail, I mean, it's stupid” - Jeffrey Ishmael   “It's being able to curate your individual, you know, Wine,  lifestyle,, tracking the varietals that you you drink” - Jeffrey Ishmael Connect with Jeff through his accounts on Instagram: @cellrsociety & @Twitter! You can also check out his website at www.cellr.com Let's continue the Everyday Wine Conversations and connect with me through Instagram, Facebook, LinkedIn, or feel free to shoot me an email at kris@krislevy.co. You can also check out my website at ​www.​klevywineco.com.   TELL US WHAT YOU THINK! LEAVE A REVIEW + help us get the word out there! Share this podcast to someone who wants to join the wine conversations. Go ahead and take a screenshot, share this to your stories, and tag me on Instagram!    JOIN THE CLUB through this link and handpick wines every month, from up and coming wineries, winemaker owned brands and wineries with unique stories while supporting those wineries directly. You can also join our Facebook Group to connect with other wine lovers, get special tips and tricks, and take your wine knowledge to a whole new level.

We are back! Last year we had the pleasure of chatting for a good hour with one of the easiest going guys in the wine biz - Don Kavanagh editor of wine-searcher.com, one of our favorite sources of good wine info. This was very casual and fun, brimming with tips for good value wines. Enjoy!Estamos de volta! No ano passado tivemos o privilégio de bater um descontraído papo com o igualmente descontraído editor do wine-searcher.com, Don Kavanagh. O wine-searcher.com é um dos nossos sites/apps sobre vinho, uma ferramenta poderosa para encontrar bons negócios e aprender mais sobre o assunto. Neste episódio, Don conta algumas boas histórias e dá várias dicas de vinhos que ainda apresentam um belo custo-benefício. Aproveitem!

As the wine investment business leader with $275M of assets under management, Cult Wines has been a pioneer in the space for over a decade.  Born out of a passion for wine, Tom Gearing, CEO and founder of Cult Wines, tries to balance the head and heart elements of investing in wine with actively managed portfolios by CFAs and experiences with some of the top wineries of the world.  Tom shares all the details and great examples of why people should consider investing in wine, the Cult Wine investment process, and where Cult Wines is heading.  Detailed Show Notes: Tom's backgroundfounded Cult Wines w/ his brother in universityFather was an investment banker with a passion for wine, especially BurgundyTraveled a lot to Burgundy as a childStarted an import company - Burgundy CellarThe early 2000s - started Financial Wines - an online price transparency tool, but ran out of funding after the dot com crash2007-2008 - during Financial Crisis - people looking for alternative investments - Tom realized wine was a safe haven and should be more investableBased in the UKWhere the Wine trading is very well establishedThe UK has tax free status for wine trading for anyone in the world - can keep wine in a tax free warehouse where you don't pay taxes (sales tax, VAT) upfrontAsian collectors used London to build collections before shipping itBrexit impact - mostly operational (shipping is a lot slower) vs. tax,Why invest in wine?Those with a passion for wine - Build a fine wine collection, can drink it, or sell it in the futureThose not passionate about wine - wine prices are more consistent and tend to go up in value because the supply goes down over time (people drink it), tends to be insensitive to financial market fluctuations (went up in value in 2009) - suitable for diversificationVs. art/cars/other alternative investments, wine is more attractive:Accessibility - lower barriers to entry - hundreds or thousands of dollars for wine vs. millions for fine art/carsLiquidity - better than other alternative assetsPrice transparency - more trading publicly and more visibility (though, still not as good as it could be)Wine investment serves as a storage/aging function for the fine wine market with pristine provenance and authenticityCult Wines OverviewNot a retailer - acquires wines on behalf of clientsThree warehouses - London, Paris, BordeauxEU changed storage laws in 2016 to hold wines without paying VAT (similar to the UK)Have own warehouse and staff to ensure provenance and authenticity of wines (e.g., caught heat damage on a shipment of Scarecrow wine and made a claim with freight forwarder immediately)Has own photography studio and processes 250 cases/day, and photos are immediately uploaded for inspectionInvestment processHas a managed portfolio service (min $10k investment)Gather client objectives - risk profile, investment duration (3-5 years, 5-10 years, 10+ years), how wine fits into their entire portfolioBuild a personalized, customized portfolioStore wine in physical warehouses (clients own bottles or cases, the physical asset b/c it's hard to have liquidity for funds where people have fractional ownership of a fund)Get access to investment platformTop-down investment process - actively managed portfoliosCult Wines has a Chief Investment Officer (CIO), and all portfolio managers are Chartered Financial Analysts (CFA)Constantly reviewing the market and making asset allocation decisionsE.g., Trump Tariffs on European wine - team thought Bordeaux would go down in price, proposed reducing allocations from 40% -> 30% and re-allocate to Italy, which looked undervalued already and had no tariffs; in 6 months, AUM of Bordeaux went from 40%->36% and Italy 6%->13% and Bordeaux prices went down 2-3% and Italy up 12%Assets Under Management (AUM) - $275MUK/Europe is the biggestAsia nextAmericas (smallest, but newest)FeesAnnual management fee - starts at 2.95%/year (with $10k investment), 2.75% (with $35k investment), 2.5% ($150k investment), 2.25% ($500k investment)Benefits - portfolio allocation, customization of the portfolio, investment platform access, customer support, storage & insurance, trading on the platform (no feeds on trading to align Cult Wines interests with clients)Higher tiers get more experiential benefits - access to producers, client-only events, educational activities, vineyard visitsWine Buying35% direct from winery/new vintages65% secondary market - from existing investors, trusted suppliers/brokers, and trading platforms (e.g., Liv-Ex)Wine Selling / Delivery~20% of wines have been delivered to people, can ship to 45 states, clients pay delivery feesSome clients use Cult wines as a global cellar - e.g., a Japanese collector sent wines to the US when he was going to be there to visitWine sales channelsCult Wines buys for other clients - for wines they believe will appreciate moreTrade team - sells to other wine merchants, brokers, traders, importersRetail/Direct to Consumer - listed on Wine-Searcher and Cult Wines website for saleTeam - ~100 people totalInfrastructure based in UK (including ~24 tech and product folks)Regional offices - relationship managers, portfolio manager (all CFA level; Hong Kong, Singapore, 2 in London, New York)8 in North America (3 in Canada, 5 in New York)Company's Growth1st 5 years - establishing proof of concept2nd 5 years:2014 - acquired competitor, Premier Cru Fine Wine Investments, doubled AUM and business2016 - opened Hong Kong office2018 - opened Singapore office2014-2019 - $7 -> $50Mm in AUMNext 5-year phase (18 months in) - “reborn, evolution”Fine wine investment is limited by market inefficiencies: accessibility, liquidity, price transparencyFocused on projects that will improve inefficiencies and that will naturally make the wine investment space growTypes of wine for investmentOpportunistic trading - capturing inefficiencies in pricing - there may be opportunities to buy in one region and sell in another at a profitBenchmark wines - based on scores (with critics weighted differently by the impact), vintages, the value of an established baseline of wines (e.g., Bordeaux, Burgundy)Finding new opportunities - wines with high quality that have a good chance of increasing in value, e.g., Pierre Gonon St Joseph - was 30-40 euros 3-4 years ago, now $150/bottleAuction houses - don't work with them muchHard to get certainty of provenanceA lot more mature/older wines which have already gone up a lot in valueCosts are prohibitive (10-20% on a transaction)But the best place to get the highest/best prices (e.g., 1945 DRC from the Drouhin cellar got ~$500k / bottle)Next for Cult WinesLaunching new platform for managed investment serviceBespoke, public blockchain for security, authenticity, and speed of secure transactionsContinue to build North American offices (opened Spring 2021) in Canada and New York

Don Kavanagh who joined for "Episode 330: Journalistic Integrity in Wine with Don Kavanagh of Wine-Searcher"  comes back to talk about wine's next wave and Wine-Searcher's controversial article: "Farewell to the 'Cult of the Somm.'" Don Kavanagh, Editor of Wine-Searcher To refresh your memory from Ep 330, Don is the editor of Wine-Searcher's journalistic arm. He has spent the past 25 years either working in the wine trade or writing about it, in his native Ireland, the UK, and New Zealand. He has a dedication to telling things as they are -- as a true observer of situations rather than a judge, jury, or partisan -- and publishes articles on topics that need to be tackled in the wine industry but that others won't touch because of wine politics.    In this show Don and I discuss how the wine world is starting to look in a post-pandemic world where a shift towards stay-at-home drinking and more casual dining will likely be lasting trends. We address the (sort of earth-shattering, in our little world) quote from the head of Penfolds, Peter Gago, which was the highlight of the article in Wine-Searcher: "The pandemic has probably diminished the 'cult of the sommelier'. Recent events may have also subdued their profile/visibility in the US market. Perhaps we're moving towards a new paradigm: less aspirationally rock star - more humility?" Photo: Peter Gago, Chief Winemaker, Penfolds.com Although he said what most of us in the industry were thinking, his articulation of this sentiment (with a hint of hopefulness) really gives permission to others to stop putting sommeliers on a pedestal. With his proclamation, he effectively has made it ok for restaurants and producers to stop treating these people as influencer gods (as Don and I discuss, beyond their bubbles and their restaurants they don't actually sell wine so this makes sense!). He has sounded the death knell for sommelier culture.    James Lawrence, the author of the piece in Wine-Searcher, contacted other heavy hitters in the industry, including respected importer Thierry Thiese in the US, who concurred that the ego and adulation of sommeliers needed to go away. Others in the restaurant world stated that the role of the sommelier needed to change to something more operational and more guest-focused.   I highly recommend reading the article to see the blunt nature of the comments made and how they represent a true shift in the wine world away from truly, ‘the cult of the somm' as Peter Gago christened it. Photo credit: Pixabay As for our conversation, Don and I discuss the role of critics and sommeliers, the future of the wine industry, non-alcoholic beverage trends, and what we both hope will be a better, more wine-drinker friendly world with the wine industry requiring a total reset of the sommelier role, attitude, and ego.   Some heavy topics but Don is devoid of pretense and so very clear-eyed and articulate about the industry, what is happening, and needs to happen. Don is infinitely entertaining and this podcast is bound to delight (unless you're a snobby sommelier and then you'll really hate us).  Sign up for the Wine-Searcher newsletter to keep up with Don.    _______________________________________________________ Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople To sign up for classes, please go to www.winefornormalpeople.com/classes!  And get your copy Wine For Normal People Book today!    Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). Check out their awesome wine club, which is the REAL DEAL!  

Ep. 591 Rebecca Lawrence interviews Julia Coney in this latest installment of Voices. About Julia: Julia Coney is a Washington, D.C. and Houston, Texas-based wine writer, wine educator, speaker, and consultant. Her wine writing includes stories on wine, winemakers, and the intersection of race, wine, and language. She holds a WSET Level Two Certification in Wine and Spirits and is currently pursuing her Master Level Champagne Certification with the Wine Scholar Guild and WSET Level Three Certification. Julia is the recipient of Wine Enthusiast's 2020 Social Visionary Award Winner for her work in writing and speaking on diversity, equity, and inclusion in the wine industry. Julia is the Founder of Black Wine Professionals, a resource for wine industry employers and gatekeepers, professionals, and the food and beverage community. Their goal is to lift up the multifaceted Black professionals in the world of wine. Julia is a Contributing Editor for VinePair, the world's largest online drinks platform. Her work has been featured in *The New York Time*s, Wine Enthusiast, Thrillist, The Tasting Panel, Plate Magazine, Forbes.com, WineEnthusiast.com, The Washington Post, Seven Fifty Daily, Wine Searcher, the Financial Times, JancisRobinson.com, Glamour, Essence, and numerous print and digital publications. Julia is a 2019 Fellow of the Professional Wine Writers Symposium at Meadowood Napa Valley. Julia has spoken at conferences such as wine2wine, Assemblage Symposium, The Culinary Institute of America's Summit for Sommeliers and Beverage Professionals, and Bâtonnage Forum. You can find Julia on all social media at @juliaconey and her website juliaconey.com. Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Episode 566: Rebecca Lawrence has a chat with the amazing Dame Tonya Pitts An industry changemaker and compassionate role model, Tonya Pitts is known globally as a multi-talented wine professional who catapults wineries, winemakers and brands into the mainstream. Equally important, she is a leader who champions diversity and inclusion in the hospitality, food and beverage industries. Tonya has been a judge for the San Francisco International Wine Competition for five years in a row, a speaker at Culinary Institute of America Summit for Beverage Professionals, a tasting panelist for Wine & Spirits Magazine and an advisor for the Fine Minds4Fine Wines think tank in Europe. In 2017, she was named to the Top 40 African American Tastemakers (Under/Over) 40 list. Of special note, Tonya has been instrumental in the annual Wine Spectator list for more than a decade, including receiving awards for her expansive and inclusive wine program. Tonya has been featured in numerous news and industry publications, including CBS This Morning , ABC 7 News “Sips with Spencer,” Cherry Bombe, Daily Beast, Grape Collective, Janis Robinson, Wine & Spirits Magazine, Somm Journal, Tasting Panel, Where Traveler, Wine Searcher, Wine Stream and Wonder Women of Wine. Get in touch with Tonya! https://www.tonyapitts.com/about https://www.instagram.com/noirsommelier/?hl=en Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

Weed growers have rejoiced ever since cannabis was legalized in 2016. Since then, a new kind of Gold Rush has come to Northern California. The pot industry has boomed, resulting in nearly $2B of additional tax revenue to the state annually. But does this windfall come at a cost for California's grape growers and wineries? How much farm property can be bought up as grow lots? And are the risks that weed farms pose to some of California's finest appellations a cautionary tale to other states considering legalization? We talk to wine writer, marketer, and friend of the pod Kathleen Wilcox, whose recent article in Wine Searcher exposed the risks that grape growers and wineries face. As more weed growers stake their claim in prime agricultural land, will vineyards be affected by smell and terpene drift? I also continue my dive into springtime wines with the delicious 2019 JACK Winery Two Old Dogs Napa Valley Sauvignon Blanc. Get it from The Wine Spies using this link. Pairs With Life - The Novel - is now available in HARD COVER! Get it here!

Weed growers have rejoiced ever since cannabis was legalized in 2016. Since then, a new kind of Gold Rush has come to Northern California. The pot industry has boomed, resulting in nearly $2B of additional tax revenue to the state annually. But does this windfall come at a cost for California’s grape growers and wineries? How much farm property can be bought up as grow lots? And are the risks that weed farms pose to some of California’s finest appellations a cautionary tale to other states considering legalization? We talk to wine writer, marketer, and friend of the pod Kathleen Wilcox, whose recent article in Wine Searcher exposed the risks that grape growers and wineries face. As more weed growers stake their claim in prime agricultural land, will vineyards be affected by smell and terpene drift? I also continue my dive into springtime wines with the delicious 2019 JACK Winery Two Old Dogs Napa Valley Sauvignon Blanc. Get it from The Wine Spies using this link. Pairs With Life – The Novel – is now available in HARD COVER! Get it here!

Focused on helping the casual wine consumer buy better wine, Vivino has spent over 10 years building its database of wines, creating a structured tastings database, and network of merchants to make buying better wine more convenient.  Heini Zachariassen, founder and CEO, tells us about the journey, what Vivino is up to today, and where it’s going.  A must-listen for anyone interested in wine.  Detailed Show Notes: Heini’s backgroundborn in the Faroe Islands, with only ~50,000 people and no wineAn entrepreneur into technologyHe got the idea for Vivino from “seeing a wall of wine and not knowing what to buy”Vivino’s core challenge - buying wine is difficult. Vivino wants to help people drink better wine and know what to buy at stores through rating every single wine out there1st slogan - “Never forget another wine” - because Vivino didn’t have the database to do more than capturing the winesWith the database, you can now say if the wine is good and what else you might likeRatings with at least 10-20 ratings are highly correlated with expert ratingsUsers - 50M total users~20k users every day, ~10M users every month, ~20-25M active users every year (% of active relatively constant over time)Top 3 areas of interest for consumers - #1 ratings, #2 price, #3 what does the wine taste likeA lot of people rate - 15-20% of scans rate the wine, 6-7% of scans review the wineApp use is 50/50 exploring wine (out somewhere looking at wines) and drinking wines (mostly at home, but could be restaurants, etc.…)“Featured users” are pushed in the community. Some have 50-100k followersThe target audience is always the casual wine drinker firstLaunched taste characteristics - a structured tasting note (both wine structure and tasting profile), uses AI to get the data into the systemAI recommendations (“Match for You”) - gives a % on the wine of how likely you’ll like it, leveraging structured tastingMarketplace700 merchants on the platform, 50% in the US, from small retailers to Wine.comSell in 17 countries right nowToday only a small % (single digits) buy wines through the app - he believes there is a big upsideFully integrated w/ Vivino, users can use Google and Apple PayMoney goes directly to the merchants, Vivino bills a marketing feeLocation matched by merchant's ability to ship to the location, the app only shows things you can buyCan now search for styles of wine based on structured tasting notesWine sales - ~50% are pull (people looking for specific wines), ~50% are push (primarily surfacing what the app says is great value for money)Sales can be 1,000s of bottles to 100,000s of bottles for the launch of Post Malone’s Rose in a few daysRevenue StreamsThe marketplace is the biggestSponsorships - newer revenue stream, for wineries - don’t directly push wineries, but make them look better when people come across them (e.g., show them a video when they scan the wine), provide data analytics to the wineries (based on Looker connecting to Vivino data), do campaign follow up (e.g., get an email about the brand after drinking the wine)No ads - always want to show what Vivino thinks is the best wine for youRecently raised $155M round D (2021)Vivino is currently ~200 people, looking to expand, particularly product engineeringWant to expand into more geographiesDo more marketing - today, only spend 1.5% of GMV (gross merchandise value) on marketingVivino vs. Delectable - Delectable was more focused on somms and wine influencers, which kept them on the platform, but pushed away from the casual wine consumer and felt very “insider” vs. Vivino focused on the casual wine consumerVivino vs. Wine-Searcher - Vivino values convenience more. Wine-Searcher focused on higher-end wines, looking for specific bottles of wine and where to buy it, don’t do transactionsVivino vs. Drizly - the focus is on convenience for delivery, has a network of 1,000s of retailers, faster and less concerned about what exactly the product is, Vivino more focused on wine exploration and ratings

Founded by Julia Coney, Black Wine Professionals is a resource for wine industry employers and gatekeepers, professionals, and the food and beverage community. Our goal is to lift up the multifaceted Black professionals in the world of wine. Black Wine Professionals was born out of necessity. For too long, Black Wine Professionals have been overlooked and absent from conversations, tastings, product marketing and much more. That changes now because we're here and we aren't going anywhere. Black Wine Professionals will continue to grow as we expand our site to include event listings, educational resources, job postings, and a discussion forum. We look forward to partnering with companies and organizations committed to furthering our mission. Julia Coney (Founder) is a Washington, D.C. and Houston, Texas-based wine writer, wine educator, speaker, and consultant. Her wine writing includes stories on wine, winemakers, and the intersection of race, wine, and language. She holds a WSET Level Two Certification in Wine and Spirits and is currently pursuing her Master Level Champagne Certification with the Wine Scholar Guild and WSET Level Three Certification. Her work has been featured in The New York Times, VinePair, Wine Enthusiast, Thrillist, The Tasting Panel, Plate Magazine, Forbes.com, WineEnthusiast.com, The Washington Post, Seven Fifty Daily, Wine Searcher, the Financial Times, Jancisrobinson.com, Glamour, Essence, and numerous print and digital publications. Julia is a 2019 Fellow of the Professional Wine Writers Symposium at Meadowood Napa Valley. Julia has spoken at conferences such as wine2wine, Assemblage Symposium, The Culinary Institute of American's Summit for Sommeliers and Beverage Professionals and Batonnage Forum. You can find her on all social media at @juliaconey. Larissa C. Dubose (Director of Education), is a Certified Sommelier, and market-savvy Sales Manager with over 10 years of experience in the Wine, Spirits & Hospitality Industry. Larissa is currently a Senior On-Premise Manager who manages the sales and distribution goals for Georgia, South Carolina, and Tennessee. Larissa is a Certified Sommelier through the Court of Master Sommeliers, Level 3 Certified with WSET, and a Certified Specialist of Wine with the Society of Wine Educators. Larissa has a thirst for education and will provide insight on seminars, books, and tools for fellow Black Wine Professionals to thrive. Larissa loves the factual aspect of wine and educates in a way that is organic, fun, approachable, inspiring, and authentic. You can find her on all social media at @lotusvinewine and her website thelotusandthevines.com Shakera Jones (Community Liaison) of Black Girls Dine Too—a lifestyle brand, blog, and social media space—serves as a guide to the wonderful world of high-end food and wine; a need she identified from her own experiences exploring her passion for food, wine, and culture in this space. Shakera hosts bi-weekly virtual “tastings,” exploring grape varietals, production, and regions to broaden the palates of her followers through her welcoming teaching style and warm personality. A tech professional by day and wine student by night, she is currently studying to obtain certification through the Court of Master Sommeliers and Spanish Wine Scholar program with the Wine Scholar Guild. An aspiring wine journalist she has written pieces for Seven Fifty Daily and is one of the new cast members of SommTV. Shakera thrives on bringing people together. In her role, Shakera will plan virtual BWP community events and when the world eventually opens up, in person BWP events. You can find her on all social media at @blackgirlsdinetoo Maryam Ahmed (Chief T-Shirt Designer and Advisor to BWP) is a NY native based in Napa, CA. She has been in the food and beverage industry for over ten years. At the Culinary Institute of America, Maryam develops hands-on and thought-leadership programs for consumers that love food, wine and the planet. She is also the director of the annual CIA Summit for Sommeliers and Beverage Professionals. Maryam coaches and consults for socially conscious entrepreneurs to implement ideas, create experiences, and launch and scale their businesses. Maryam has a degree in hotel administration as well as enology & viticulture. She is a member of Les Dames d'Escoffier, a board member for The Symposium for Professional Wine Writers and is one of Somm TV's newest cast members. Maryam is an advisor to BWP and chief t-shirt designer for our community. You can find Maryam on Instagram @goodfriendsgoodfood and through her website maryamahmed.co Tammy Gordon (PR & Marketing Strategist and Advisor to BWP) is the founder of Verified Strategy, a social and digital-first public relations, communications and marketing agency based in Washington, DC. She works with companies, organizations and causes that want to build audience-driven communities. Tammy is a perpetual WSET student, constantly learning more about the wine industry, but avoiding the actual test. A former spokesperson and publicist for the Office of Champagne, she is deeply committed to a future where wine is accessible to more people. She can be found on Twitter: @tammy and Instagram: @tammygordon, usually posting about food, drink, travel and her dog, Ike.

We’re back on the subject of going after jobs in the wine industry this week, with our guest New York City-based sommelier-turned-full-time writer, Courtney Schiessl. Courtney has been published in SevenFifty Daily, Wine Enthusiast, VinePair, Forbes.com, The SOMM Journal, The Tasting Panel Magazine, Beverage Media, Wine-Searcher.com, ESPN, and more. This chat sincerely inspired me, as I realized that I've pretty much been able to watch Courtney grow into the professional that she is today almost from the beginning, which genuinely warmed my heart, and these days we all need a bit of that. If you know anyone in the restaurant industry who is currently unemployed and has wine expertise, we hope you’ll share this series with them and also check in with us for more content on wine journalism, trade and consumer education, and industry jobs. This podcast is presented by Cork Report Media (http://thecorkreport.us/)

New Jersey wine? Yup, it’s an actual thing. Kathleen Willcox joins me on the podcast today. A freelance wine writer for Wine Enthusiast, Wine Searcher, and Spirited Biz,  Kathleen is an expert on wineries of the northeast U.S. Having recently returned from an exploratory trip, she now sings the praises of New Jersey wine. Being California-born and bred (and a Certified Napa Valley Wine Snob), I was fascinated at the opportunity to sit down with Kathleen. We tasted through a few NJ wines (including what turned out to be an extraordinary 2016 Brut Reserve Sparkling Wine from William Heritage). And you know what? I’m a changed man. So, grab a glass from The Garden State and wonk out with us! What would a wine podcast be without the wine? Get all the amazing wines we drink on the podcast for up to 70% off retail price! Sign up for daily, no-obligation offers from The Wine Spies. Click here to sign up. Diggin’ the podcast? Then you’re going to love the book. Check out Pairs With Life, the debut fiction novel by host John Taylor.

New Jersey wine? Yup, it's an actual thing, as my guest Kathleen Willcox attests to. A freelance wine writer for Wine Enthusiast, Wine Searcher and Spirited Biz, Kathleen has become quite the expert on wineries of the northeast U.S. and, having recently returned from a exploratory trip, now sings the praises of New Jersey wine. Being California born and bred (and a Certified Napa Valley Wine Snob), I was fascinated at the opportunity to sit down with Kathleen, taste through a few NJ wines (including what turned out to be an extraordinary 2016 Brut Reserve Sparkling Wine from William Heritage)and learn all about it. So, grab a glass from The Garden State and wonk out with us!

This episode is sponsored by Wine Searcher. Go to www.winesearcher.com and download the app now!

This episode is sponsored by Wine Searcher. Go to www.winesearcher.com and download the app today!

Daniel chats with winemakers Ben Trinick and Jannine Rickards about their upbringing, heritage, and what it means to be living and working in the Wairarapa. Ben is the Assistant Winemaker at Ata Rangi and Jannine is the winemaker at Urlar Vineyards and producers her own wines under 'The Huntress' label. These interviews were recorded in early August 2020. This podcast series is co produced with the Pinot Noir New Zealand 2022 Conference and is being sponsored by Wine Searcher. Go to www.winesearcher.com and download the app today!

Daniel introduces the new series, starting in the Wairararapa Wine Region and discusses the concepts of Tūrangawaewae, Kaitiakitanga, and Whanaungatanga with Ata Rangi Winemaker and Pinot Noir NZ 2022 Board Member, Helen Masters. This was recorded back in February of 2021 before the worldwide COVID-19 lockdowns. Since that time the conference has been postponed until 2022.This episode was sponsored by Wine Searcher. Go To www.winesearcher.com and download the app

Steve, Renee & Jeremy discuss the popularity of Blanton’s. TBS music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com). Important Links: ABV Network Shop: https://shop.abvnetwork.com/ Our Club: https://www.abvnetwork.com/club Challenge Coin Challenges: https://www.abvnetwork.com/coin Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

The question comes up again and again in wine: who can we read that is trustworthy and who reports on the truth? We know it isn't the glossy magazines and many industry wonks are all in the pocket of high end producers and beholden to them so they can stay in the "club" and continue to drink expensive wine in their elite circles.    There is one guy, however, that you can trust. And that is Don Kavanagh the editor of Wine-Searcher's journalistic arm. He has spent the past 25 years either working in the wine trade or writing about it, in his native Ireland, the UK, and New Zealand. He is far from an insider and his dedication to telling things as they are -- as a true observer of situations rather than a judge, jury, or partisan -- is clear in all that he writes and publishes.  Don is a truly normal person. Unlike people who were graced with expensive bottles at his parents' dinner table, he worked his way through the wine trade, working in the UK and learning about wine (while also laying bricks, doing construction and being a bouncer), setting up his own shop in New Zealand, and then attending journalism school before launching a successful career at newspapers, wine trade publications, and now Wine-Searcher. I really relate to his story, having grown up in a home without luxuries myself and having to work many jobs to pay the bills.   Don's commitment to honest representation of facts led him to doggedly pursue the 2018 scandal in the Court of Master Sommeliers in which a board member gave away the answers to portions of the exam. This led to all candidates being de-certified and was a big enough story to hit the international news. While the Court turned to its friends in the wine trade to quickly sweep the scandal and all of the implications it had under the rug, Don kept asking hard questions. He was the single voice in the wine trade that wouldn't let it go. To date, the Court of Master Sommeliers has still never answered his questions nor have they discussed the changes they would make to the exam that would fix some of the problems Don's stories highlighted.  We discuss the issues with the wine industry at large, the certification culture that has emerged, the elitism, and how advertiser dollars drive what gets published and what stays quiet (we mention this disturbing yet honest article by Richard Hemming, Master of Wine  “Why Wine Writers Don't Hold The Trade To Account”?).    We discuss how the industry can be fixed, and come to a few conclusions. If you ever wanted to hear about the underbelly of the wine industry and how wine writing works when advertisers in the industry are involved, as well as the power structure that prevents more honesty in wine, this is the podcast for you. Sign up for the Wine-Searcher newsletter to keep up with him.  Don is one of the best guests I've ever had and I personally love this show!    _______________________________________________________ Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople To sign up for classes, please go to www.winefornormalpeople.com/classes!  And get your copy Wine For Normal People Book today!    Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). Check out their awesome wine club, which is the REAL DEAL!    

Rania Zayyat is the Founder of Wonder Women of Wine (W.W.O.W.) -- a non-profit organization advocating gender equality in the wine industry. Her inspiration? Joining an all male team in her first wine job. Women in the wine industry face a lot of the same challenges we see in financial services, high-tech and other male dominated fields. The W.W.O.W.annual conference focuses on solution-based discussions, networking, and scholarship opportunities to equip women to rise in their expertise. Rania says, "We empower women to adopt leadership roles in all facets of the wine industry, and advocate men to be equal voices for, and activators of, gender equality in wine in both professional and social settings. We foster mentorship between men and women alike in order to change the status quo." Her own business as a wonder woman is called Vintel -- a multi-faceted wine education company driven by creating unique and affordable experiences for our clients through customized wine programs, package design, and focused educational classes. They provide consumers tools needed to further their wine knowledge and help businesses maximize profits in a modern marketplace; all the while, supporting quality-conscious and sustainably produced wines. Curious about the Loire Valley Gamay she talked about? Read up here. Or were you captivated by the light, pepper Spanish Barbera wines she described? Wine-Searcher.comoffers a little education for you…or for me I should say. Read up on how Rania is changing the world of wine for women in the Austin Chronicle. Naturally, the Wonder Women of Wine annual event is postponed to keep us safe from the pandemic, but stay tuned at http://wonderwomenofwine.com/ to find out when it will happen.

Vidal 2018 Chardonnay, Hawke’s Bay $15.99Why I chose it: Chardonnay 2nd most consumed NZ varietalGood “stand-by” wine because its popularFood friendlyMy wife loves it so we taste/drink a lot of less expensive ChardonnaysFellow wine critic – VM and Church Road on specialWhat does it taste like?Cheap Chard can often be a bit thin and slightly sweet. This is bone dry with plenty of weight and peach, citrus and spicy oak flavours. Why it’s a bargain:Recommended retail price is $15.99 but a diligent shopper should do better than that. Look for specials and search online for the best price. I use website Wine Searcher. Delivers a lot more than I expect from a Chardonnay at this price levelWhere you can buy it? Clengarry Wines and New World have it for the RRP of $15.99, but I found it at the online website The Good Wine Co for $13.99 although you’ll need to pay a freight charge of $5 for city deliveries or $9 for rural deliveries.Food match? Very food friendlyMost seafoods, white meat, veg dishes and even mild curries. I’ve got a friend who loves it with roast lamb – a bit of a stretch for me.Will it keep?It’s good for a few years thanks to screwcaps although it probably won’t improve much.Bob’s website: therealreview.comLISTEN TO AUDIO ABOVE 

This week we are talking about Brachetto d’Acqui.  Brachetto d’Acqui is a DOCG in the Piedmont wine region of Northwest Italy. Wine Recommendations Risata Brachetto d’Acqui 2016 - priced around $16. Risata is a larger producer in the area - in fact they produce the #1 seller of Moscato d’Asti in America Aromas of candied red berries and orange It’s sweet with medium plus body, medium acidity with flavors of red berries and apricot preserves This wine has enough acidity to stand up to the sweetness but not syrupy It’s very lively, bright and a real treat It paired well with dark chocolate so this wine can handle more intensely flavored desserts   Rinaldi Brachetto d’Acqui 2016 - priced around $30 This sweet wine has aromas of black cherries and strawberries It’s medium body, medium acidity and flavors of dried apricot and red berries This wine was lighter in flavor, more delicate than the previous wine We would recommend pairing with milk chocolate, fruit tarts and creme brulee.  Sources: WIne Folly  Wikipedia  Wine-Searcher  Book: The Oxford Guide to Wine  

In this episode Monty Waldin interview Angelo Minelli, Italian wine specialist at Wine-Searcher, one of the most influential wine search engines. Angelo, who is based in Auckland, New Zealand, tells Monty about his role at Wine-Searcher, how the search engine works, and the importance of the data gathered by the Wine-Searcher for producers. Angelo, whose family also owns a small winery in Franciacorta, tells Monty about his passion for Italian wines from native grapes and for New Zealand Pinot Noir!

This week we are talking about Lebanon and its wine. Check out our wine recommendations for some amazing wines.   Wine Recommendations Massaya Terrasses Baalbeck 2012 - priced around $28. Blend of Grenache, Syrah, and Mourvèdre Aromas of blackberries, pepper, cedar and bitter coco It’s dry with medium acidity and tannins with flavors of similar to aromas with the addition of mushroom or earthy notes The tannins provides a wonderful texture to the wine We thought this wine was at its best paired with food like a hard or semi hard cheese   Château Belle-Vue La Renaissance 2007 - priced around $45. This wine is a blend of 60% Merlot, 40% Cabernet Sauvignon Very deep inky colored wine with aromas of blackberries and black cherries, dusty earth, and eucalyptus notes It’s dry with medium plus acidity and tannins with flavors of dark berries, coco and spice Great textured wine with a lot of structure with a nice long finish   Sources Wines from Lebanon Tim Atkin  Wine-Searcher  209 Lebanese Wine 

This week we are talking about Tokaji wine region in northeast Hungary. Wine Recommendations  Kiralyudvar Pezsgő Henye Sparkling 2015 - priced around $29. Medium golden colored wine  Aromas of golden apples, pears and fresh baked bread It’s dry with medium plus to high acidity with flavors of lime pith, toast and apple Great with a double cream brie cheese Crisp, fruity and bready and even with some age still have quite a bit of acidity   Megyer Tokaji Aszú 6 Puttonyos 2013 - priced around $50. Winery Direct selection from Total Wine Deep gold hue with aromas of golden raisins, honey, dried apricots and dry hay This is a very sweet wine with flavors similar to aromas  This is a real treat and great with buttermilk blue cheese or a great dessert on it’s own Sources Wine Folly  Wine-Searcher  Book: The Oxford Companion to Wine Book: The World Atlas of Wine

This week we are talking about the Wagram wine region which is a viticultural region on the banks of the Danube River in northeastern Austria.   Wine Recommendations Wimmer Czerny Familien Wagram Roter Veltliner 2017 - priced around $22.  This wine has a Pale lemon color white wine with aromas of golden apple, lemon, honeysuckle and minerality It’s dry with medium light body, medium plus acidity and flavors similar to aromas - lemon peel, honeysuckle and minerality This wine is fruity and crisp with some beautiful floral notes and a nice long finish Josef Ehmoser “Wagram Terrassen” Gruner Veltliner 2018 - priced around $18.  Aromas of lemon, lime, peach, orange blossom and minerality It’s dry with medium acidity and flavors of peach, minerality, white flowers and lemon rind on the finish Fruit, crisp and a really lovely long finish  Food pairings: Appetizers, spring salads, delicate fish and other similarly light dishes   Sources: Austrian Wine  Wine-Searcher 

This week we are talking about Cannonau di Sardegna which is a DOC covering the entire island of Sardina.   Wine Recommendations Cantina Santa Maria La Palma Le Bombarde 2016 - priced $14. Blend of Cannonau and Monica di Sardegna This wine has aromas of cran-cherry, dusty earth and black plum It’s dry with medium acidity and tannins and medium body with flavors of red fruits and earth This is a juicy, fruity wine with the right balance of acid, tannins and body Food pairings: ideal with red meats, game and mature cheeses.   Costera Argiolas 2016 - priced around $17. Aromas of red fruit, dusty earth and a touch of flowers It’s dry with medium acid and tannins with flavors of cherries, raspberries and earth Lighter in flavors and aromas than the previous wine but still very fruity     Sources Wine Folly  Wine-Searcher  Decanter  Italian Wine Central  Grape Collective  Book: Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavors   

Olá a todos!Atendendo a pedidos, mudamos a fórmula do episódio desse mês! Ao invés de explorarmos uma região, varietal ou vinho, vamos compartilhar algumas dicas mais práticas do dia-a-dia. Nesse episódio, vamos contar um pouco sobre como compramos vinho!No episódio mencionamos as seguintes fontes:Aplicativos:1. Vivino - https://www.vivino.com/2. Wine Searcher - https://www.wine-searcher.com/3. Wine Spectator wine app - https://apps.winespectator.com/Websites:1. Wine Spectator - https://www.winespectator.com/2. Wine Folly (O livro também e ótimo) - https://winefolly.com/Críticos que consultamos:Rajat Parr @rajatparrJames Suckling @james.sucklingRobert Parker @wine_advocateLuis Gutierrez @luisgutierrezsdPaz Levinson @pazlevinsonManuel Beato @manoelbeatoAcharam o conteúdo útil? Possuem outras dicas? Mandem seus comentários no nosso Instagram @podcastwine ou em nosso e-mail podcastwinenot@gmail.com. E não esqueçam de nos seguir!Um forte abraço a todos, e até a próxima.

Craft Brew News - 8/30/19(Courtesy of Brewbound.com)Amazon’s California Alcohol Delivery Service Under InvestigationThe California Department of Alcoholic Beverage Control has opened an investigation into Amazon’s Prime Now beer, wine, and spirits delivery service in the state after wine database and news outlet Wine Searcher reported possible violations of California liquor law.According to California liquor law, alcohol delivery services are required to have brick-and-mortar stores that operate for at least half the hours of their delivery operation.When a Wine Searcher reporter went to visit the ecommerce giant’s brick-and-mortar location at 3334 North San Fernando Road in Los Angeles, there was no storefront to be found, the website reported. The reporter claimed he could only find an “Associate’s Entrance” to Amazon Flex Delivery Partners, its private delivery service.Wine Searcher alleged that Amazon, which was issued a liquor license in February, violated its license in several ways, including not displaying alcoholic beverages for sale, not having alcoholic beverages available for sale, and not posting store hours.Matthew Hydar, supervising agent for the California Department of ABC, told Wine Searcher that the article sparked the ABC’s investigation. He said if the accusations were proven, the ABC could potentially strip Amazon of its liquor license until it has established a brick-and-mortar store or fine the company. Another option would be for the case to go before an administrative law judge, although Hydar said he does not expect criminal charges against the company.Anheuser-Busch’s ZX Ventures Acquires BarbarianAnheuser-Busch InBev’s growth and innovation group, ZX Ventures, has acquired Peruvian craft brewery Barbarian. Financial details were not disclosed, although ZX acquired 100% of the company’s shares, according to La Republica.The acquisition was announced in Peru on August 13. Barbarian’s founders and collaborators will remain with the company, and ZX plans to triple Barbarian’s production by 2020, according to the outlet.Co-founder Ignacio Schwalb said “We know that Barbarian has an incredible growth potential and that is why we have made the decision to add an important partner, which will take Barbarian to the next level,”. “This partnership opens a new world full of possibilities and will give us the opportunity to look carefully at our processes and search for optimizations in order to strengthen the growth and sustainability of the brewery.”A-B InBev also owns Peruvian brewery Backus, which was obtained as part of the MegaBrew merger with SABMiller in 2015.Empire Farmstead Brewery Files for BankruptcyNew York’s Empire Farmstead Brewery and affiliate Empire Brewing Properties filed for Chapter 11 protection in the Northern District of New York’s Bankruptcy Court earlier this week, according to court records. News of the filing follows a July asset purchase agreement reached by the distressed brewing company and Wisconsin’s Burnett Dairy Cooperative for $3.25 million.Empire, which opened in June 2016, attributed the bankruptcy filing to delays and high costs during the brewery’s construction, as well as a 2016 wild yeast infection that caused the brewery to “pull back” all bottled beer from distribution.According to court records, the filing is to “to ensure the ongoing operations of the businesses so that they may be sold as going concerns, to market the Debtors’ assets for sale as going concerns through a competitive bidding process, and to address the Debtors’ financial difficulties for the benefit of their respective creditors.”In 2017, Empire began working with Community Bank in an effort to sell the brewery or refinance its debt.Wachusett Launches Fifty Trees Hard Cider BrandMassachusetts’ Wachusett Brewing Company is further diversifying its portfolio with the addition of a new cider brand, Fifty Trees Hard Cider. According to a press release, the cider will be available in two styles: Original, a semi-dry cider blended with European Bittersweets, and Cranberry, featuring locally sourced cranberries. Fifty Trees sources its apples from orchards in North Central Massachusetts.Wachusett president Christian McMahan said in the release “We have been making hard cider pretty consistently over the last two years,”. “We have done a ton of experimentation over that time and are proud to finally be able to launch Fifty Trees to a wider audience. ”In addition to beer, Wachusett’s portfolio includes the Nauti hard seltzer brand.Craft Beer Storm Website: www.craftbeerstorm.com** Check out Upcoming Craft Beer Weekends ** Hampton, NHThe Victoria Inn Bed & Breakfast and PavilionCraft Beer Weekend - Dates: October 25-27, 2019Friday - Food / Beer Pairing at Inn / Q&A Brewer's PanelSaturday - Beer Bus takes you to local Breweries/DinnerSunday - Kegs N Eggs and BeerMosasAvailability: Limited - Book NOW!http://www.thevictoriainn.com/6th-annual-craft-beer-storm-weekend-2019/If your Company, Hotel or Restaurant wants to book a CraftBeer Weekend or Craft Beer Evening for your guests or employees send an email to Michael@craftbeerstorm.com Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Support ACS In NYC Marathon“32K In 64 days” - I signed up for the NYC Marathon through the American Cancer Society and I am aiming to raise $32,000 ($3,200 Minimum X 10X) - please follow link below to donate what you can - $25, $50, $30K! - Onward... - Here is link –http://main.acsevents.org/site/TR?fr_id=94035&pg=personal&px=49477898&fbclid=IwAR2mBEvhF1wMA_BbHPhkavichNSFrE9Y9gi2RVZzfQ_4Da5Sht7gvH9rY_k*** A Top 20 Podcast in Food on iTunes ***Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NH*** Interested in starting your own brewery? Our Portsmouth, NH TURNKEY facility is for sale! Follow link for more info:https://www.neren.com/Listing/2800-Lafayette-Rd-12A/5cdda2dabf34cb9150a7faebMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.commichael@bearairishbrew.com*** Come visit our brewery for some delicious local craft brew! ***Beara Brewing Co.2800 Lafayette RoadPortsmouth, NH 03801Tel. (857) 342-3272 www.bearairishbrew.com Like us onInstagram: https://www.instagram.com/bearairishbrew/?hl=enFacebook: https://www.facebook.com/BearaIrishBrewingCo Twitter: https://twitter.com/BearaIrishBrew Linked In: https://www.linkedin.com/in/beara-brewing-co-30776075/**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://podcasts.apple.com/us/podcast/craft-beer-storm/id1438117278Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Stitcher: https://www.stitcher.com/podcast/podcast-center-la-2/craft-beer-stormCraft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/michaelpotorti/

This week we are talking about Southern Greece which is defined by its hot Mediterranean climate so most of the vineyards in these areas are grown on the sides of mountains in higher elevation. Southern Greece includes the Kefalonia, Peloponnese and Crete areas.    Wine Recommendations Lyrarakis Plyto Psarades Vineyard 2017 - priced around $20. Aromas of lemon, nectarine, minerality and white lilies It’s dry with high acidity and flavors very similar to aromas This wine needs food so this is your summer food wine and stands up really well to a salad with vinaigrette Once we added food to the mix this wine became amazing Also could pair with cream sauces, seafood and cheese Boutari Moschofilero 2017 - priced around $14. Medium intense aromas of melon, clementine,  jasmine with a hint of salinity It’s dry with medium plus acidity with flavors similar to aromas Another great summer wine - light and crisp Paired great with roasted corn and tomato salad Also great with pairs with delicate dishes such as sushi, salads or fresh fish   Sources: Wine Folly  Wine Searcher 

What if there was a legalized secondary market? Some may argue there is with new vintage laws being introduced around the country, but then there is the massive flood of online marketplaces that don't have any regulation whatsoever. It's a touchy subject because anyone that is really into bourbon, has seemed to find their way into these corners of the web. And lets be honest, most of us have had to do some sort of buy, sell, or trade to get bottles that we desire. It's the nature of the game and this show looks at the premise of if you could build your own legal secondary market, what would it look like? We are joined by bourbon enthusiast Nate Shue, a Patreon supporter, on this topic. Show Partners: Barrell Craft Spirits is more than just bourbon, they blend rye, whiskey, rum and have a signature infinite barrel project. Find out more at BarrellBourbon.com. Do you have a podcast? Sign up for Chartable Podcast Analytics to track rankings and reviews. Visit Chartable.com. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: KDA and BIER report on the Kentucky Bourbon industry’s energy, water, and emissions data. - https://www.bieroundtable.com/news/formalizing-sustainability-kentucky-bourbon-industry-collaborates-with-bier/ Whiskey Stocks and the Bubble Burst - https://www.barrons.com/articles/u-s-whiskey-stocks-like-brown-forman-have-soared-beware-the-bourbon-bubble-51557514898 This week’s Above the Char with Fred Minnick talks about whiskey 'first' marketing. When did you start getting into bourbon? What do you think started the secondary market craze? What are the issues with the secondary market? Do you think referral secondary markets like Wine Searcher or Blur Book hurt or help? How does the value get established? What would happen if you removed the community aspect of the secondary market? Do you think other states should have laws similar to Washington D.C.? What about auction houses like Christie's? If you were to have a legal secondary market, what would it look like? Should distilleries price the bourbon so high that it basically eliminates the secondary market? Do you think if they shut down the secondary market overnight, would it just come back? 0:00 Got a two and a half year old. So there's limited things to be done. 0:06 How about you not be a terror this weekend? Hey everyone, 0:21 Kenny here and this is episode 202. of bourbon pursuit. And as usual, we have a little bit of news to go through that bourbon pursuit we try to find new and interesting subjects to talk about in one podcast we thought of doing a while ago was thing what is the environmental impact of urban? And we haven't really found that right guest and that right subject matter because I don't know if that's really what you all find engaging your interesting, so we haven't really done it. However, I find a little bit interesting. And there was a news report that came out this past week. And this was a partnership that was done by the Katie and bear in 2018. And it was the it's the first time report to actually measure the Kentucky bourbon industries use of energy water in emissions data. For roses heaven Hill, Rosie Tyler, Wild Turkey, Bacardi beans, Suntory Brown, Forman and Diaz, you all submitted data, and this ensures that it represents about 98% of the Katie a membership by production volume. Overall Kentucky distilleries use of energy and water consistently declined from 2013 to 2017. And still rested below the global distilleries averages in 2017. The average water use ratio for Kentucky distilleries decreased 41% from 2013 to 2017. This represents a total water use avoidance of more than 6 million key leaders. Now I don't know what a kilo leader is, I don't live in the metric system. So to put it in layman's terms, it's it's enough to fill an Olympic sized swimming pool nearly 2400 times. Now one example this is heaven Hill updated its water source at Bernheim distillery. The company reduced its water usage by 33%. It plays to still condenses onto a cooling tower loop. The distiller now recycles within its operations instead of sourcing new water. This saves around 330,000 gallons of water per day, you can read the entire report in our show notes. stocks have been on the news lately, and maybe it's because of the trade over the China but stocks in general tech usually gets to seem to get the most eyeballs and folks had just seemed to look past the US whiskey stocks. Now if you would have had the foresight years ago, instead of putting money just in the bottles, you would have put it into stocks like brown Forman and GPI. at nearly 30 times at this year's estimated earnings. These two stocks are trading at premiums to my more diversified rivals such as the NGO in GPI alone, Rose 98 rose to $98 last year from $6 and 2014. However, barons com is telling people kind of pump the brakes and hold on and don't really give the money grab yet, because there could be a bubble that's going to burst. And that happened with celebrity vodka not too long ago. Now that you have people like Bob Dylan endorsing a whiskey investors may wonder if we find ourselves backstroking in the bourbon industry, because there's now billions of dollars that have been added to adding distillery capacity and more barrels of booze, aging and all these warehouses. You can read the full article in our show notes that has quotes from our previous show guests such as Joe Beatrice of barrell bourbon, as well as Chuck Cowdery. At today's episode looks at a cultural topic, what if there was a legalized secondary market? Some may argue that we already have that there's new vintage laws that are being introduced around the country. But then you see the massive flood of online marketplaces that don't have any regulation whatsoever. It's a touchy subject, because anyone that's really into bourbon kind of seem to find their way into these corners of the web. And let's be honest, most of us has had to do some sort of buy, sell or trade to get the bottles that we desire. It's the nature of the game. And this show looks at the premise. If you could build your own legal secondary market, what would it look like? At this time, we also want to say thank you to Nate shoe who's on our podcast today, and one of our Patreon supporters for joining us with this topic. Now with that, we're going to hear from our good friend Joe over a barrel bourbon. And then you've got Fred Minnick with above the jar. 4:33 Joe from barrell craft spirits here, barrell craft spirits is more than just bourbon. We blend rye whiskey rum in our signature in a barrel project. Find out more at barrellbourbon.com. 4:45 I'm Fred Minnick. And this is above the char, what sells a bottle of whiskey. If you're listening to this podcast, you know data spent your fair share of money in the liquor store buying those sweet precious bottles of bourbon rye, scotch, Canadian whiskey, Irish whiskey, maybe a little South African whiskey. So you are not necessarily the person the distillers are trying to target. When they are asking the question, how do we sell to the French consumer? You see, you and I were more of what they would consider the base or the geeks, people who are going to buy whiskey, no matter how they market it. So they're always trying to find a way to appeal to that 25 year old freshly out of college MBA working on Wall Street, or in Boise, Idaho at a bank, they're always trying to figure out a way to target that new consumer. And one of the ways that they think they've been able to do this is by saying they are the first at doing something. If you take a look at a lot of the whiskey marketing, you'll see people say they're the first to use this grain first to use this barrel. First to have a distiller with long hair and flip flops make the whiskey Yeah, that's a joke, by the way. But you know, they're always so caught up and saying they're the first as if that new consumer will care. And the fact is, most people don't care if you are the first to do something in American whiskey. Well, we do care about does it taste good? What's the price on it? And can I find a bottle? Now that new consumer they may be interested in like doesn't mix well with coke? Is it good? And cocktails? Does it? Do I like a neat? What is bourbon can be bourbon be made outside of Kentucky? Now there's all kinds of questions that these people go through. But the whiskey distillers are going down this path of trying to own the fact that they are first at something. And I just don't think it matters, unless it's really important. Like you were the first to make whiskey on the moon. You know what I would like to know that. But if you're the first to use a certain type of grain from Guatemala, you know, maybe mention that. But don't make that your entire marketing platform. Because if you have to talk about how you were the first it's something that means you're most likely trying to compensate for the fact that your whiskies not up to snuff. And that's this week's above the char. Hey, if you have an idea for above the char hit me up on Twitter or Instagram. That's at Fred Minnick. Again. That's at Fred minute. Until next week, cheers. 7:24 Welcome back to another episode of bourbon pursuit. Ryan and Kenny here in the basement once again, having our gorgeous backdrop. But today's topic is going to be something that's interesting, I think, to everybody in general, because if you are even entering the bourbon world, which for me, I found that I still find it really crazy that you still have all these one on one discussions on like the Facebook, bourbon or groups. And it's like, if you just started drinking wild turkey last week, you're already going into Facebook forums and trying to figure out your way to learn more about it. Like, I mean, take me back to your first when you started. Ryan, were you actually sitting there trying to like, find more information on the internet after you had your first drink of bourbon? 8:12 No, no, definitely not. After Well, it was a long time ago. And I was inundated and surrounded by it but it was mostly just go into a store talking to friends about it. You know, I think Facebook and the internet is connected everyone and information is so close to your fingertips. That just makes it easier for someone to find out about things how things work and or get, you know, deeply involved in something very fast. And so it kind of takes you down the rabbit hole really quick with how much information there is out there and 8:44 different markets and whatnot. Yeah, I mean, I remember just my my entry into bourbon as well. And, you know, today, a lot of us we go and we look after, you know, how can we find the victors 10s? How do we find a ruling Lou Weller's? How do we find all these ones that are really kind of hard to get your hands on. It took me after I mean, I started I started like drinking bourbon as my regular drink. You know, when I was 21 in college, and then from there, it just didn't stop. But for people that are on the hunt, even to find Pappy Van Winkle, it took me almost four to five years out of college to even know that these even existed like I didn't even I didn't go try hunting for stuff I didn't. I wasn't looking on the top top shelves or racks. I was looking at my price bracket. 9:29 Yeah, like Elijah Craig and Maker's Mark were premium. For me. It was like those were like going on a limb and spending a you're like oh man $30 a bottle man. That's like that's breaking the bank was like it now that's like, that's just like an everyday drinker. 9:45 Yeah, of course, the old sorry. Oh, force was my go to and then every once in a while that splurge on four roses, small batch. And that was like my, that's like, 9:54 that was my my, that's like a graduation or something big celebration. You're like, oh, somebody's got Let's bring out the four roses, or, you know, Elijah Craig 17 or something not? Not the way it is now. You know? 10:06 Yeah. And because at that point, people eventually figure out, oh, they go to this forum, I want to learn more. And then they're like, Oh, what's this whole secondary thing. And then all of a sudden, people are like, Oh, I can make money off this. Oh, I didn't know that. Then winkles were really hard to find. I know, whatever was really hard to find. Now I go and find it. And I try to flip it or try to do whatever. And that's all I'm going to do in oil. It's it's created this elusive secondary market that everybody at least I'm pretty sure that if you listen, this podcast, it's not because you're drinking wild turkey last week, it's because you know, the culture and you know exactly what's what's actually happening out there. And that is really the topic of today. And this idea was brought to us by none other than Nate shoe. And Nate is a huge bourbon enthusiast. He's also a Patreon supporter of ours. So Nate, welcome to the show. 10:57 Thanks for having me, guys. 10:59 Yeah, so I kind of I want to gauge you know, your level here, like, when did you start getting into bourbon? And when did that bug really, really bite you hard? 11:09 Well, it kinda is in my blood. My grand, I came from basically cocktail culture. So my grandparents had, you know, nightly Bourbons. They've been drinking we call bourbon the family drink. So it was literally no matter how all the members of my extended family, sooner or later, you come around to bourbon, whether you start you know, like in college, or you come later on, you know, in your 30s or 40s, it becomes your drink. So, always been around it that my, my family weren't like, you know, fancy bourbon drinkers. They were, you know, my step grandfather was a heaven Hill guy. My, my grandparents were bourbon Supreme, the old one in Illinois, the one before they before the rocket stuff that they have now. You know, it's a little tassel on and everything that was there drink you know, it's unlikely one and and it just after a while, it does affect your what way I mean, like you guys, man, I was in college. It wasn't doing anything fancy when I and I'm, you know, I hate to say this, but my roommate went to UT. So he brought back the love of makers after college, and so makers was my fancy with our fancy bourbon that we would have when they weren't going to grab a handle a jack daniels for everyone. I just wanted to give shots of whiskey. Which, you know, to our mind now, it's like shots of whiskey. Talking about 12:30 a sin. Yeah, 12:31 it is a sin. So So yeah, for the longest time, it was and I still have an absolute love of makers. I'm sure you guys have like that cheaper lower end bourbon that like is just you have a special place in your heart for you go out to a bar and you're not sure what you want to get. You're like, I give me that whatever that is. It's definitely makers for me, but a couple years ago, and honestly, I can't remember what triggered it. You know, it was like you take that first step into Hey, maybe this stuff can get better. I made the time I was at spent many years trying to learn about wines, you know, which is its own rat hole, very expensive rat hole to go down into. And started going to get getting back on the just a regular daily bourbon drinking train. And I'm trying to think back of what basically that first little bridge bottle is what was that that kind of cut you over to wait a minute when we got here. 13:24 And honestly can't remember. 13:28 I can't remember. So 13:31 there was something that just I just added morning it is you just think what the hell was Megan, suppose you go back through your old receipts and figure out what that one was. But basically, once you kind of get like, it became an association of like, I know how, after drinking so much wine, and she were like, you know, there's a difference in wines in that, you know, a red wine tastes like this, but a higher end wine tastes can taste amazing. Why can't it be the same way with whiskey? So you kind of go down that track of like, and then you can figure out what do I like, you know, and so it was advantageous, then, you know, and this is goes back, you know, 1015 years, that the brands don't have the popularity and that cachet and where we're at with social media where everything is in your face, as far as get the get the fancy stuff, get the limited releases, it was just kind of like what do I like to drink became an easy, easy kind of transition into what we have now. Which is, let's just say it's a little bit crazy. 14:28 What do you think was probably the the pushing point that that started making everything a little bit crazy, you know, I I always look at it and think of I measured things by what I would call the Pappy Van Winkle index. And and that's sort of really what kind of started a whole craze of secondary market and some other things that are hard to get. I mean, what did you see is that sort of catalyst. 14:51 That's a pretty good, good one there. I mean, when it would start to show up on TV shows, and kind of the buzz This is again, probably pre social media environment winner. And now so maybe roll back to like 2010 2011 2012, 15:04 I remember seeing an episode of 15:08 Oh, shoot the Norland show on HBO don't recall the name of it this moment. But the famous chef that did a cameo on it, David Chang, I think is his name. He brings out a bottle of Pappy 15 at the end of the show, just to kind of bring everyone together, it was kind of like, hey, it was a total like a name drop thing. But it was like kind of in your face of like, hey, the fancy, you know, famous folks drink it you should do. So there's almost like a top down push of to make it a luxury brand, which for folks that have been buying it and drinking it for so many years. It's kind of like, What are you talking about? This is the stuff that I'm getting up every day, which probably makes the luxury brands consider at least these days luxury brands of bourbon to be strange for people. Other words, a really fine piece of fashion like a close, you know, there wasn't a time that you could you know, by Ferragamo shoes for like, you know, five bucks, right? That's just a fact of life. What we have here is a little bit strange, especially, I mean, you start getting at the dusty room, and you know, stuff that your grandfather bought for five bucks. And all of a sudden, we're, you know, paying 200, 300 500 bucks for it. It's like, what didn't make much sense. today. I mean, even you know, going back to stuff, you know, five years ago, you know, stuff has gone up 300 400, 500%, it's that disconnect, I think, which drives a lot of the frustration in the bourbon community specifically, you know what I mean, it's just, it's when when something was added at a price level, where you were the it's part of the price theory of price takers and price makers, back then the bourbon community with a price makers, they you know, were like 20 bucks a 5030 bucks a fit. That's just what it is, I am the We Are the buying community, we have kind of spoken. Now the situation is reversed. Now their prices takers, because the price makers are the folks with the inventory and the supply. And they can the community at large can be can want to be a price maker all they want. But no one's going to sell it to him for that it's just not going to happen. And so that kind of reversal is very jarring for people, and it makes me definitely has an understandable element of frustration, which is what you guys probably see every day. 17:25 Well, and nothing. bourbon is the like, perfect product. Because for someone to sell because it's rare. scarcity. People love scarcity. They love the awareness of it, you have things like single barrels where everything's unique. And so it kind of like, can dry and like you said, What does these they're not making any more. So it's more rare, more valuable, more collectible to people. And so it's 17:49 it just 17:51 appreciate over time, because they're not making the like they used to and then it's every barrel is unique. So it's like a unique product, and like the perfect product to sell because of that. 18:01 Absolutely. And so the you know, really we were trying to gauge on how do we start talking about what a legal secondary market would look like? If if we could actually imagine one. But let's go ahead and think about the current, the current aspect of the secondary market. And what's that? What I 18:21 ever heard of it doesn't exist? 18:25 Actually, it's probably close to the fourth, fifth, sixth, seventh and eighth year after raise hands all these times. But let's talk about what what are the issues that are there today? You know, other than a it being completely legal. But what are the other issues that we see 18:43 with with the current state of state of the union of the secondary market? I guess you could say? 18:48 Well, I mean, you really, it's it kind of does begin and with the fact that like Fred said on Tuesday, alcohol is a controlled substance, there's really, for as much as possible market forces can change that, they'll always be an element of control, that's got to go to somebody, it cannot be an unfettered open market, it just can't that that's that's, you know, you got to start from that point, nothing's ever going to change that nothing should be quite honest, it deserves to be a controlled substance. But what the next step that you want to take there is do you want to have a market like by literal definition of market, which is the free flowing information of buying and selling, the way to ensure the product you're buying is what you're at what you're buying, and who you're selling it to transport get transparency, the things that you would see in the financial market, I think I've been reading up again, I liked I think it was Nick from breaking bourbon had a pretty detailed vision about what he wants a secondary market could be. But I think what it lacked was an element of truly a market because in his his vision was you could bottles could go around bottles could go in. And but as a consumer you can, only thing you could take out was bottles. But I think and I think that in itself does not make a market. Because the market involves it's not just products changing, and its products and cash basically changing hands 20:18 on his idea was that your bottles are your currency. 20:22 Right. And in that case, that doesn't mean if we were in a barter economy, sure, or pre or at least in that sub economy as a part of coming, it'd be great. But the reality is, of course, that's not going to that doesn't cut the muster. That's not going to create a true market there, I think. But the secondary 20:36 market is kind of a barter system, really, because I mean, it's gone. Yeah. Because you know, you have bottles that you're selling for, but to get the funds to buy the bottles that you want. And so it's like, it's all this made up money kind of moving around, exchanging hands just to get like, because I have access to certain bottles, somebody has access to certain that I want. And so it's just like, all this moving around trading between people, even though there's money involved, it's like, it's staying within the system, it seems like it's not, you know, going outside of it 21:11 is real element of what the market would need, I think. And again, one of some of the best analogs you can see to this is the financial world is where the market makers, the the end of the end and the role of the person that's going to bring the buyers and the sellers together. And you has to use more more financial nomenclature, who has the order book in front of them, who knows what the offers are coming in, and what the offers in for both sides. Because right now, like we talked about price takers, price makers, it's a one way street, people with a with the inventory, or just like this, the price we're done. I don't know if you guys have been on wine searcher. But I say have very fascinating graphs about offer prices. And so I looked through, you know, the typical ones, happy be tackling the rest, over a five year period. And it's fascinating as the prices don't change, there's the the movement is just not there, you'd think it would appear to be logical that wow, okay, I can't unload as a store, for example, unload this, Pappy 24 1800 bucks, well, maybe I'm kind of old for 14 or 1500, it's, you know, saying as they probably got a retailer at least close to retail, it's, they're still making a good deal of money. It just sits there. And it'll sit there for a long time. And you think if and because they have know, them, since they are their own market or making their own market, they don't care about that no one else's wants to buy or no one's a buyer at that price will just sit there, but a market maker. And given a commission of course, in this you increase the cost of price bottles in general is motivated to make the sale, you know, I'm saying and they're in the what we have now is we really don't, we had the sides are SO FAR Part of that there's no one they're motivated to make the sale, you get a market maker, he's motivated to make the sale. So and that what you know, ideally, of course, that could kind of bring the prices, the the the supply and demand more to balance, maybe get a little more movement in prices. And to actually, you know, so we so give, that would give people a little more opportunity, because of the fair and open market. If people have, you know, again, have the ability to buy it. It sounds, you know, obviously closely like an auction system, like we have at the International round, like with scotch and the rest, but you look at that you look at those prices, and the same thing there. They just the prices Don't move, they sit up, they sit there, and it's, you know, looking at it, you almost say to yourself Is this some kind of ball, setting these things, because they it's just, it's fascinating to me, that for a luxury good life, this, which it doesn't really have a clear set value, you know what I mean, for that, for reselling these bottles, they've it's like it's come into being and it's becomes an expectation for the folks that are selling it. And that become that expectation is then put goes across all of the channels to sell these bottles where the auctions personal, you know, the the, the more gray markets, or the retailers who pretty much at this point are just as much a member of the secondary market as individuals. 24:30 So you brought up a good point, I kind of want to talk about this to you know, you talked about wine searcher, there's also bought bottle Blue Bottle blue book that's out there who and you know, this is these are this is publicly accessible. It's not like some of the secondary markets where you get to know somebody that knows somebody to make sure that you can get in. It's not really that hard. It's just kind of like oh, find it click on this 24:56 actually refer a friend. Yeah, 24:57 no, it's it's funny, 25:00 like the worst kept secret in history. And it's not hard to find it however stuff like wine searching bottle Blue Book, like it's, it's publicly accessible information. Do you think this actually hurts? Or does it help a secondary market or even just the general market? 25:18 Well, value should, there should be some debate about values, they shouldn't just be hidden, you know, think basically behind the curtain. And, you know, at least, to use the auction example, like the auctioneer has the magic value behind him, and he sets it and that's just it. I mean, there should be like, you should be able to kind of challenge from a community perspective, why this bottle is worth why it is valued at this much. Right? Because the other problem we have one of the one of the other problems in this particular market is it's so thin the supply is I mean, we're talking, you know, hundreds of 10s hundreds in some cases. Well, what's up? What's up barrel? Willa, like, what 168 180? I mean, they're just, it's ridiculous. The amount of the the thinness of these markets. So how do you value that? You know, where are these values coming up with? I mean, 26:07 yeah, that's a good question. 26:09 I was just gonna say, because, typically, it's like, Where did the values begin? Because typically, it's like, double, you know, what you paid for it. And then but you have some, like, the band wrinkles, which are like 343 to four x, you know, times and it's like, well, how did those become, because they're not, they're, like, less rare than some of these other bottles. 26:28 And it and it stays, you know, it like jumps people this, this, the three to four or five, x comes up? And I would expect it for it to keep going up? In other words, if it's if it immediately jumps up to a value of that level, why does it stop? You know, it would not, it's doesn't seem logical that it would just stop. Because like, for example, Happy 23 sits at what 2600 or so, and secondary, and it just like gets up there and just stays, you know, I mean, if they're, if, if there's price it if there's people willing to pay that much for that bottle at that price? I mean, you're already so far over what is considered MSRP? Why isn't the price even higher? You know, you're likely to find someone they're going to get, why does these whatever the price movement, I mean, it was to make many, many interesting economic papers. Trying to find the price there this I've read a few just in general and like luxury goods, and doesn't really address this because bourbon such a very unique industry in the product. But it just having the transparency and market makers, apart from the legality, which is a whole nother trick bag of you know, who who's going to solve that one? Right? I mean, just to make it, you know, it. I mean, you talked about on Tuesday, I mean, just from the shipping angle of it. That's a thorny mess. And the, the 21st amendment gives you one sentence about what the states can do, which basically is everything. Otherwise, you don't have a lot of clarity there. And that's why you have the series of decisions, the try to tease out what that precisely means. And if you heard some of the dissenting opinions, and some of those decisions that especially Brian from Supreme Court was talking about on Tuesday, it's a fascinating read, because it doesn't cut across ideological or party lines. 28:17 Yeah, yeah. And another thing about pricing, kind of a few examples that amazed me some like cured oak or tornado, you know, it was $75 bottle with it with two or three years, it was like, only two to 300 bucks, you know, for those. And then like, all of a sudden, like IPOs six, and then now they're not, you know, and it's like, well, how does that how does that happen? You know, like, and then like bottles, you know, they immediately come out, and they're say double or triple x, but then somebody opens ones and drinks one the reviews bad. So it drops down, but then somebody says they like it, then it goes back up. And then it's, you know, 28:54 it's kind of crazy. There's the community aspect, I mean, the community has grown a lot larger and more recent year. And once you know, you have a cured oak or a tornado that was only around for a little bit, and then it it sort of it follows a probably a pricing structure that you see of dusty bourbon. And that is pretty equivalent, because you're never going to have it again. And if you want it, you're going to have to pay for it. And all of a sudden, people are like, Oh, this is great. And there is only what a couple thousand bottles right ever released. You know, you you think of just old granddad from the 1980s, there's probably there's probably hundreds of thousands that are released. So it's it's more scarcity and stuff like that. Sure. It's a name. That's but yeah, it is definitely good investment. That's I think that's part of the reason why people look at this. And you can't, you can't blame them for not looking at this as an investment because it actually is an investment opportunity for for many people, even people that have large collections that have a lot of bottles open, they still invest in by rare things like just rare old knickers, they'll buy rare, very old Fitzgerald's and they'll sit on him because they know, in 567 years, it's going to be worth a little bit more. And they're going to make what they had on their investment. 30:12 Was it the the economists we had from U of L on they said like, they did a research that from 2015. Like now, like if you invested in Berlin, you've seen annual gains of 200%, like, on average, and you're like, holy cow. Like, you can't get that anywhere. 30:28 Yeah, in any investment. It doesn't help that university researchers are helping fuel this. 30:33 Right. Right. Well, CNBC would talk about scotch a few times a year, about the investment and as a category of things to invest in that were, you know, not your typical securities. And it would always be the same way like, yep, it's a great investment along with, with rare wines, if stored properly, and the rest. So yes, go ahead. Okay. 30:57 Well, the other thing I kinda want to talk about was, I talked about earlier is the community aspect. And one, the one thing that's, that's very different with this, you know, we had talked about since it is a controlled substance that needs to be regulated. However, the community is a very, very good job of regulating this market. And if this were to kind of move into a, a legal ish terms, and we can kind of talk about what legal avenues there are here in a second is kind of the next segment. But what happens if you remove that community aspect where you are, you're doing this based on trust, and there is that that sort of connection, because we're all part of the forums, we can read, there's, out of the years, there's only been a handful of times where somebody has actually gotten burned. And so what happens if you remove that that community aspect from it? 31:55 Well, if you have the same level of trust in the individuals that are holding the alcohol, assessing the alcohol, then you'd have something similar. It's a matter of my, you know, trust migration from the guides is that you know, and worked with with some other organization, whatever would happen to be kind of like, it seems to work well, for especially at the UK, the auction international auctions, as people have seemed to have a healthy amount of respect for them, like they're not going to, you know, sell you counterfeits, and they take at least a little bit of, it seems to be a lot of effort to make sure that they're not accepting counterfeits to sell. Either. It's, it's one of the be one of the difficulties and bringing a grey market or black market, if you want to use a more harsh term into the light is, is the taking that trust, because obviously, that that kind of market Trust is everything, you have nothing else, there's no one else to no one else is settling, or setting rules, or anything like that you're trusting the person you're doing business with. So you know, could you be doing this, you could, in theory, be conducting the same business minus you know, a percentage going to whatever is the official are actually more than a few percentages, because you have state taxes, of course, to get in to get their cut, which in the end will mollify a good deal of states, they have their money, they'll have a lot of the complaints will kind of go away. You know, 33:26 it all always boils down to money, but with 33:30 and I'm sure you're seeing the same kind of issues. with marijuana, as you know, as the state's legalize it, there becomes a more formal market, you're moving for, again, from a black market to a to a more open market, where you're dealing with different people versus the trust that obviously folks that deal with illicit substances would do with each other. And certainly, in a case of a class, it was to or what I mean, much more seriously control substance versus vice alcohol, where trust is. So that's a beautiful, difficult, that would be a problem. Like if you were if there would be a formal step forward to do that, you know, through all 50 states is how do you migrate the trust that individuals that are buying and selling and trading bottles now can do a certainly with it, costing them more? 34:18 Right? Wouldn't you think what happened if you remove that, that sort of community aspect? You know, 34:25 I told my like family and my wife about this secondary more, and they're like, Are you insane? Like you're, you're trusting these random people on the internet to sell you are bad, and you're shipping home and hoping and then like, you're taking all the risk shipping and buy, I think that I'm amazed at how well it is regulated within the community, and now would be, I just don't know, there would be as much thoughtfulness from a regulatory as there is now currently with the Barbara community, because it is like a circle of trust and like this little aspect of in, we're not going to let any one mess with it, you know, and so 35:06 I don't know, I 35:08 kind of like the way it is, but Well, I can tell you this if you if you buy a bottle from like Christie's or something like that, an auction house and it gets lost in shipment, they might refund your money, they're probably not going to replace it with a nice equivalent bottle, but they're, they're sure shit not going to send you like a bunch of like free samples, because, you know, 35:26 they feel bad about it, right? We lost in 35:28 the mail. That's one thing that, you know, you can't you're not going to have that that sort of personal connection out of it either. 35:34 Yeah, and because we're all in this, nobody wants to get screwed. And, you know, and when things happen, you feel bad, and you empathize with that person. And so you're going to do what's right to make them you know, feel good about the whole because you are then we are all the same, you know, same bread, same people that are passionate about this. And so I feel like we would do a much better job of taking care of each other versus you know, buying from liquor stores or whatever they probably policy Yeah, your refund or whatever. But 36:04 yeah, I don't know, I think the community so much better. 36:07 So let's talk about what are some of those legal routes today? 36:13 Are you a fellow podcaster like me, the need to go and check out chartable.com, we've been using their tools over three months with amazing results. They help podcasters understand, grow and monetize their audiences. Their tools are used by over 10,000 podcasters. From the smallest indies to the top networks that are driving millions of downloads, sign up for their podcast analytics to start tracking your chart rankings and reviews from Apple podcast, Spotify Stitcher, across 150 countries join hundreds of other podcasters that are using the new smart links to figure out which marketing channels are driving your listener growth. Smart links are trackable URLs that automatically route listeners to your podcast in their favorite apps, and it counts both clicks and downloads. Go now and check out their podcast analytics for free. Right now at chartable.com. There are more craft distilleries popping up around the country now more than ever before. So how do you find out the best stories and the best flavors? Rock house whiskey club is a whiskey the Month Club and they're on a mission to uncover the best flavors and stories that craft distilleries across the US have to offer. Along with two bottles of hard to find whiskey rack houses boxes are full of cool merchandise that they ship out every two months to members in 40 states and rack houses June box they're featuring a distillery that claims to be the first distillery to stout a whiskey rack house whiskey club is shipping out two bottles from there, including its beer barrel bourbon and beer barrel rye, both of which were finished in barrels that were once used to mature America's number one selling bourbon barrel aged out. And if you're a beer guy like me, you would know that's New Holland dragon milk, go to rock house whiskey club. com to check it out. And try a bottle of beer barrel bourbon and beer barrel. Use code pursuit for $25 off your first box. So let's talk about what are some of those legal routes today. So you've got yourself a bottle of very, very old Fitzgerald or you got yourself a bottle of what Nate was talking about earlier, a really old bottle of bourbon supreme that probably actually isn't worth more the tassel. 38:20 Yeah, that really actually is I do have I do have that one. It's very, it's brought tears brought tears to my mother's eyes, because that was the same kind of Baba, she used to pour for my grandmother. Nice. So it was it was a memory thing. So it was really nice, but it's decent number, but I was like, All right. 38:38 So there are a few different ways that you can sort of regulate some of these things. And you know, in Kentucky, they passed the the vintage spirits law, which allows you to actually take vintage spirits. However, there's still a lot of gray areas and trying to figure out what actually is classified as vintage per se. But, you know, that's, that is one way that is a legal way to be able to sell some of your bottles, but still the unresolved, like the issues, like patties, for instance, if some still in distribution or on shelves, you're not allowed to 39:10 take part in that vintage law or whatever. So it's still kind of leave some holes or things left to be desired. 39:16 Yeah, I was about to say, and you know, Nate, you're, you're in, you're in the DC market. Correct. So that is the, I don't wanna say the Wild West. But 39:26 it's like Wilder, it's pretty 39:30 liberal, and it's like 39:30 or lost, its wilder than anybody else. Let's put it that way. And, and so the the rules that are in DC, for anybody that's kind of unaware about what you can do there. If you're a store, you can buy things on the open market, you can buy them from anybody else, and you can resell them in your stores. That's pretty, it's pretty willy nilly. And how that works. Do you think it would be in for you, Nate, would it be advantageous for other states to kind of have the these laws that allow people to sell through illegal routes, such as what DC does? Or does that hurt? 40:08 It would be useful, but good luck getting it through a control state like Virginia. I mean, it given an avenue to you know, they would have I think liquor buyers in DC kind of understand it's the Wild West, you know, if they see like, wow, this is open sale to Canada on the shelf at you know, my favorite liquor store just appeared there, right? obviously very old. Like, they know, it wasn't just they know the drill like Yep, somebody sold to them, they're going to sell it back to me like kind of understand that's the way it is. And this is a normal thing, but and you would trust them the historic and talk about trust to make sure that it's not you know, someone didn't take it dump it out, put Jim Beam minute versus you do it to the control state. This much more regulated now they have to make sure just like Kentucky the stuff like Kentucky, it's like, well, how do I know that what you're selling me this allegedly dusty Fitzgerald is actually a dusty opens zero. You know, I mean, they as a because they're they as in the control state, they have all the control, and they have all the responsibility. You know, and just just imagine the one time that they resell a bottle with something poisonous in it, you know, not that someone's like literally trying to poison but something got dumped it who knows how it could happen. It would only take one time, like, you know, front of a talk on Tuesday and only takes one really bad event. And in that kind of leads into a secondary market. Like what if we've talked we've seen the stories of folks getting, you know, getting hammered with fake counterfeit bottles, but what if it's something that's worse, you know, and then the and then the investigators follow that trail back to that community. It's over. I mean, it would take one time and it's over. So the control states are would take a very much more strict like, Oh, I gotta figure this stuff out. So you got to give me everything under the sun. You got to give me receipts, you gotta be verified that before they would take it do it versus, you know, DC being very lacks in terms of Asher, it looks like it looks like it's what it is. Go ahead and just resell it. buyer beware. 42:10 Yeah. And I guess, you know, one thing, I was kind of thinking of analogy, while you were talking about this, you know, buying and then reselling, it's, you know, you think of even Justin's House of bourbon and a lot of people that are doing this that they're essentially bourbon pawn shops. 42:23 Yeah, that's all they 42:24 really are. And it's, it's a way for them to kind of make their margins on on whatever that is they need to be able to buy, but you do bring up a really good point. How in you've got to be able to trust the store, in regards of Yeah, is this is this actually a very, very old Fitzgerald. I mean, I can just tell you, from my own personal experience, even being here in Louisville, that there is a store that I bought some stuff from and and then he was like, Hey, I got these other things in a customer sold them to me. And they were bottles of very, very old Fitzgerald. And, you know, he, he didn't really know exactly what the market price was, it's really hard for me to even figure it out for myself. But I also didn't have as much trust in the store to actually know if they are genuine or counterfeit, because they can't prove provenance. They don't know exactly how many times has traded hands. So do you see some some things like that, like as big causes per concern with with this type of law as well. 43:30 Certainly on a state by state basis, I mean, I think to an extent like the internet, the Auction House is the kind of figured out enough. And they understand how their reputation. Really, the reputation as an auction house is relies on the reputation that the items that they set for auction are what they say they are, because they understand that like, again, it only takes one or two bad ones, and then you get a bad reputation, and then even even the big auction houses can can really suffer for it. So it's just I know, it's Kentucky was trying to do a good thing there. But I'm not quite sure they thought it all the way through imitation is just I mean from this from the post that that sip and corn is put on, there's a lot of interesting stuff there and trying to figure it out. But you know, working that into some of these other state, I mean, it all just goes back to the damn 21st amendment. It's states, you got all the control, you get to figure out everything. And what we have is just a mess. And there's everything that we would think, you know, you'd be able to want to accomplish to do and it's just, you know, is it a question if we're not trying to solve the problem of? I mean, we have that the safety aspect is really big, but it's just like, I have a good, I want to sell it. Do you want to buy it? Let's make this happen. You know, give us the avenue to do that. You know, and it applies to, it applies to everything I you know, applies to all I get like the guy in the show talked about, you know, an AR 15. 45:10 He could sell it to his 45:13 cell to his buddy with no consequences. Nothing. But he could do the same thing with a bottle of jack daniels. Absolutely. It's a tough one. It's everything that we want to talk about everything we propose how we're going to get around 50 states 50 laws, 45:30 guns and liquor. 45:31 Yeah, it goes back to. And I think you brought up a good point Kenny about like, you know, having, Justin, I think if the word I have is legalized, you'd have to have a few dedicated store owners who would embrace this and make them like kind of the, because if you just go to everyday liquor stores, and people are buying and selling, like they're not going to give it as but they're not going to put as much thought into it as someone like Justin is because he comes from our community, he knows what to look for. You're not gonna have a dedicated person at each store to like, analyze and determine if these bottles are fake or real, or what are they they're not going to know. And so I can tell you, the average liquor barn employee probably won't know 46:12 exactly like that. Exactly. So I think the way it could work is having something like Justin's house and bourbon in each state or market or whatever to be that kind of go to place for the this kind of sales and the commerce side for total wine and liquor buying it by doesn't make sense for them to even enter that arena, because there's just, it's probably too much time and that they don't, they don't need to worry about. But the other thing I kind of want to talk about is, you know, we brought up auction houses a few times Nate has, and yeah, there's there's a lot of them out there. You've got Christie's there's actually quite a bit that happen. Most of them happen overseas, over in Europe. And yeah, you can you can ship your bottle to them, they'll inspect it, they'll give you a percentage of whatever it sells at auction. And this is a this is a legal route. And you can do this. There's there's nothing that stopping you from doing I think there's one maybe at a New York as well. I can't recall or there's one in California is too but 47:08 Southern beats does some too. 47:10 Yeah. And and I guess the question to you, Nate, is this helpful from a from a legal standpoint? Or does this actually is this is this bad? Maybe from a community standpoint? Because Could this be an increase in awareness, which also means increase in price for these type of items? 47:32 Well, it's very likely will be an increase in price for the things that you want to buy. That's been that the the nature of an auction, the advantage there is, obviously the tradition of auctions goes back a long, long, long, long time. So from a commerce perspective, regulators perspective, they understand that like, Oh, you want to have these things that goes to the things you want to sell goes to an auction house, and then they consider that, you know, a legal entity to move the product and make sure that it can it's not going to hands on people that it shouldn't go into. But yeah, it would definitely they auction based on their commission, commissions on the strike price, they're going to want higher prices, not that they're going to boost it artificially, but the nature of the auction, and the nature of the demand right now would mean that that wouldn't, that might solve the access problem, like you have the x, you have the ability to sell your ability to buy, but I don't think it would do anything for pricing, at least on the on the limited releases. 48:29 You don't think so? I kind of see it a little bit different, I think I think of, you know, 48:35 will say we'll say 2018 bottle of George t stag is will say, today's market at 350, 400, somewhere around there. You put this on a more visible market, something that is freely accessible to anybody to get to and it's it's publicize. It's got Facebook ads, it's got everything that is, you know, you can find through when you're scrolling through your phone and social media. And I think I think the price increases by another 15 20% because of of that right now. And somebody just commented that's a Skinner's auction is getting 23% buyers premium now. So there's there's definitely, I think, I think that would, I don't know, if it hurts values, it just increases them. For people that are trying to obtain it through those legal means as well, 49:27 well, it's just another hand and they they want their cuts. So it's going to naturally just increase because the fifth and sixth, fifth and sixth year and so 49:35 any kind of market you put in, it's going to be a 49:38 cut. It's amazing if you could count from the day is distilled this bourbon to like how many hands is exchanged to the secondary market, there's literally like from barrel brokers to distillers, to the bottling to distributors, retail stores to the it's amazing how many hands and middlemen there are this end. Mm hmm. 50:02 So the other thing that I kind of want to push over to you, Nate is, you know, what will say that it's Pandora's box, you can choose however this is going to work. If you were to have a legal secondary market. What would that what would that look like in your mind? 50:19 We talked a lot about a lot of the principles of it, how 50:24 I think for my personal opinion that the the core of it is to create a liquid market for both the products you're selling, and then the cash coming out. So that's important having a bonafide a market maker that would probably have to double as a Registered Agent to take the set bottles. So it'd be kind of a, they would probably have to have two hats. That was that is ready and willing to make a sale. Like their job is to not let that is to nudge the sellers to not sit at ridiculously high prices based on valuations just kind of pulling out of their behind. Like, no, they want, they're motivated to make a sale. And they like real estate agents, you know, like, 51:13 Yeah, exactly. Everything. 51:17 Right? I mean, it's like, and so I think gradually, that would bring a much more reasonable level more reasonable of of pricing for those bottles. And so you have the transparent you the transparency of the market, you have a motivated market maker, or set of market makers to make the sale. And the ability not only to have the individuals, you know, put bottles into sell and or facilitate trading, which it should absolutely should be a part of the set market as well. But the ability to actually get cash minus the appropriate taxes and fees, which are just going to have to be a part of it. In terms of, you know, then you have how do you solve the state? What How do you deal with the state's problem, apart from giving them their cut, based on the state year in a row is this I don't think this could be like a, you know, this market only exist in New York, you send your stuff to New York and all the transactions takes place take place in the state of New York, I don't think that would necessarily work. So I think, Well, perhaps not a federal solution, at least one that addresses all of the state's concerns. And I think having that again, that Registered Agent, who's also the market maker can do their best and do what they do to ensure that the folks don't get the wrong folks don't get those bottles, no keeps the market legitimate and keeps it legal. 52:45 I think Ryan brought up a pretty funny way to put this in regards of real estate, it could honestly be treated as such like that, you know, you've got your you've got your agents, you've got your your mortgage brokers, you've got all that these kind of people, but not necessarily that that sort of analogous to this, but you would have essentially an online listing market where people have valuations and you can buy at those particular prices. I don't know what the you know, the Zillow for bottle is Zillow, basically. But I don't I don't know like what the analogy is to there to say you default on your loan. And now you have to put your house up for auction. I don't know what the analogy is there that something would actually go to auction, let's say you just felt like, okay, we'll just see what the market will bear on something like this? 53:33 Well, I think like Nate said, it just kind of helps if you do have brokers and agents that kind of helps keep prices in line and what the true value is, versus just some abstract kind of number that we're pulling out, you know, in these markets currently. 53:49 And it's an interesting, I finished a book recently, it's kind of interesting analog here it was, it's all about the concert ticketing business. So the history of pricing and why we're paying such a normal prices that we have today. What it talks about a lot about the concert tickets, secondary market. I mean, they literally use the same word. So I'm listening this going, like, wow, this is just a lot of lessons here. What, you know, obviously, the industry is different, the products are different. But it especially when you get into the realm of Hey, some of these companies that are distilleries, are they they're public companies, right, they're not they're not the heaven hills, you know, the family run companies know, this has been Suntory, right. They're interested in shareholder value, and that the bottles of their product, have a value. And if it seemed that there is another avenue to unlock the greater value of those bottles, why would they not redirect that inventory to this other market where they can actually get that value? And that's what that's what Ticketmaster Live Nation and up to and actually Ticketmaster Live Nation, the promoters, the venues, the artists very interestingly enough for the shows go right to the secondary market. So they're getting those you know, it might have a face value for whatever that's worth of 3040 bucks, but really, the artist is getting a good chunk of the 200 300 $400 that's going for the secondary market. And the same way that again being Suntory they launch I don't know they just told I've taught my head right now that the signature 12 here, you know, they were normally the MSRP being at you know, 50 like wait a minute, we they have a Sastre you know that the value of that is actually 100 or so why the hell are someone else taken that 50 bucks as a beam Suntory shareholder Mind you, that's the you know, the avenue to take their it's like no, we have this is a very valid, we've created now this legal secondary market is a perfectly good way for them to take and unlock the value of those bottles and getting 50 bucks just as a you know, more per bottle. Wow. It's a Pandora's box here opening it. 55:54 Yeah, I was gonna say you opened up a can of worms while we're opening things up here. Because I mean, I couldn't even imagine if that were the thing that Yeah, the beams the will. It's the four roses, the the small distilleries down in Texas, whatever it is the you know, and there is there's too much red tape. There's too many laws today that that don't allow this to happen to just go straight to secondary. And and you bring up a good point of like, God, what what if that day actually came to be able to say, yeah, let's let's break down all these barriers like you, you make the product, you own the product, you figured out how to sell the product? And in the fact that it's a controlled substances is the bad part of being a? How has it has to be in regards to that you can't actually necessarily do what's best for commerce, I guess you could say sometimes, but I couldn't imagine a world that that happened. And honestly, I don't think it would be terrible if it did happen. 56:52 Well, and you kind of have some people doing that sort of art like well, it's I mean, hello. 57:00 They're pricing. But that's, that's a little bit different. Their pricing to be able to make sure that they're okay for themselves. But there's still there's still there's still a hand being traded to be able to make sure that they that, you know, they're still following the three tier system. However, yes, everybody does even doesn't matter what distiller you work for, there is somebody on the inside, that's in the groups that knows secondary values. And unlike y'all, we need to keep bumping these prices up because people aren't going to stop buying. 57:30 Well, not, but they're taking doing these prices to try and to deter, I guess it from going to secondary market. And so they're kind of doing but I mean, it's not working yet, because it's not gotten so crazy out of control. But like, for instance, you know, the Christmas, I went to Willits, and they were having 10 euros for $300, and 14 years for $450. And I'm like, well, that's way out of my way out of my price range. And, and then I just don't see anybody paying six 700 bucks for that for those types of bottles, you know, and but so I don't know, you know, they do that with that kind of help. Do what we're talking about, I guess, 58:15 I guess that's a good question. I mean, should should they should distilleries start pricing things so absurdly that it does sort of start killing this market? Little by little. 58:26 I could be I mean, look at Dave Becquerel, may he rest in peace, that was definitely his view. That's why you know, whistle pig was or the boss hogs or 500 bucks retail. And it's that that has stayed relatively consistent. They still obviously shows up in the secondary market, just good people are, you know, need to resell it's a, it's the role of the secondary market is not just for making money, it's some bits in it just to resell it like I have this good I no longer 58:52 access or anything. Exactly. 58:55 So it's in the end. I mean, there's so many things companies in the bourbon world that are private, you don't have to follow, they follow whatever rules they want saturate being the biggest among Of course, so they don't have that shareholder pressure. I'm just I think you think of the companies with the public companies and that kind of pressure from their shareholders. And it's just, you know, the, the nice things we talked about is bourbon enthusiast, and you know, the way that heaven Hill runs there, but that the family aspect, and we don't want it, we want to keep bourbon, affordable for everyone. So I'll keep prices low, it don't quite fly when it comes to public company and public shareholders have got to stand up in front and wonder, you know, why they're there. Why that X amount of dollars per every bottle sold is going to some own else, when it could be coming to the distillery. So, I mean, certainly will it it will it is like, it's actually a quite interesting example. I mean, because it wasn't just I mean, can you you guys are right there, you know how fast those prices have gone up at the gift shop itself. You know, in the past year or two, I had a guy that lives right around there. A friend of mine that I gave him some, somebody to grab me whatever they had, and it was, you know, a great 14 year bourbon, and he got it for 250 bucks for what, two years ago? And what are they going to said they were for 1514 years or so? They were for a little bit, but then they they kind of dropped down? They've been kind of all over the place. Yeah, really can't put it down. 1:00:18 But they just had a 15 year release. That was 250. So I just want to go back to the days when it's just 10 bucks. Yeah, 10 bucks a year was a nice. 1:00:28 Little, I think those days are behind us. 1:00:30 Oh, yes, they are. And I kind of want to sort of wrap this up with one final question. And that is to say that, you know, we needed mentioned, you know, we're in the media, we are bringing this to light like this is a thing. But we're not the only ones that have brought it to light. Like there's there's countless articles that are out there. There's been spirit industry shows where they have breakout sessions on sort of stuff like this, too. So nobody's unaware of this. But let's just say that the government it is sitting behind the lines right now. And they're watching everything. They're taking notes, and they're figuring out, how do they close down every secondary market outlet in one night? with how large this is gone through a community aspect? Do you think that if they were to close everything in one night, would it actually prevent a secondary market? Or would it be like, just like everything, what else would happen is like, you shut down a Facebook group, there's 12 more, they're going to spin up right behind it. 1:01:34 Well, yeah, the demands not going anywhere, certainly. And the beneficiary or should be the retailers who are charging secondary prices right now. I mean, you want the you can only do a quick check on wine searcher will tell you all you need to know about that, no matter what state you're in. So while you do, you would lose the trading aspect of the community aspect of it, demand wouldn't go away, and people want bottles, they'll just say pay the same price as they're willing to pay, you know, someone over it off. It would just go to their liquor store, go online and get a shift from New York and New York prices. It'll just happen if they want it, they'll they'll get it, you know, through another avenue in this case, you know, obviously illegal one retailer. But yeah, you would lose, you lose the community lose the trading, but you don't lose the demand. I mean, if that's the 1:02:23 demand, I might increase 1:02:24 the demand. Right? You then retailers, like wait a minute, I don't have this whole gray market or black market to deal with? I can make a deal, you know, price even higher, and there's someone that's willing to come, you know, and drop that kind of cash on it. Really, yeah. This problem has a lot of issue. The second year market has so many different angles and so many different things to you know, it means a lot to the bourbon means a lot to people I mean, it's a very personal kind of product. And and in the history of Kentu

This week we are talking about Northern Greece. This is week two of our Greek wine series. Part one was a general overview of Greek wine history and information so be sure to listen to that episode if you haven’t already.   Check out Wine Folly's article for a great map of the Greek wine regions   Wine Recommendations Alpha Estate Malagouzia Turtles Vineyard 2017 - priced around $19. Very aromatic wine with aromas of peach, honeydew, papaya, orange blossom and beeswax It’s dry with a light body, medium plus acidity and flavors similar to aromas - tropical fruits, floral and that beeswax again Love this wine especially not that we are finally getting some warm weather after a long winter. This definitely reminds me of summer - It’s light, fruity, crisp Reminds me of a warmer climate Riesling with those beautiful intense fruity aromas Food Pairing: Excellently married with green salads, baked vegetables, pasta, low fat fishes and a wide variety of Greek seafood   Domaine Costa Lazaridi Amethystos Rouge 2015 - priced around $20. This wine is a red blend of Cabernet Sauvignon 70%, Merlot 20%, Agiorgitiko 10% It has aromas of red cherries, raspberries and a strawberry licorice smell as well as a little smoked meat and dusty aromas It’s dry with medium plus acidity, medium tannins, full body and flavors similar to aromas - red fruits, earth and meat. the nose on this wine is super fruity and candy like which is really fun This wine is approachable and we believe who appeal to a lot of folks the Merlot really helps to soften the tight structure Cabernet Sauvignon tends to have as well as add more fruit flavors and aromas According to the producer, In the right conditions it can age past 2025 Food Pairings: red meats like lamb but also red sauce beef casserole or soft mature cheeses like brie or Camembert.   Sources Wine Folly  Wine-Searcher  Greece Is  New Wines of Greece  Greek Wine Federation  Wine Sofa 

This week we talk recent wines news. Below are the articles that inspired this episode's topics.   California wine's new paradigm: Bright, juicy, translucent reds Esther Mobley March 21, 2019 San Francisco Chronicle   Southern Oregon growers fight Willamette Valley wine purity proposals By Pete Danko  – Staff Reporter, Portland Business Journal Mar 21, 2019   Texas wine group wants to keep California grapes out of their bottles Lynn Brezosky April 25, 2019 San Antonio Express News   Nine Spanish producers to leave the Cava DO Richard Woodard, February 1, 2019 Decanter   The Danger of Biased Drinking Studies By Liza B. Zimmerman | Posted Saturday, 02-Mar-2019, Wine-Searcher   The campaign to make alcohol ‘the new tobacco’ by Christopher Snowdon 28th March 2019, Spector Health   Very Good Dogs Sniff Out TCA Taint, Rescue Wine February 14, 2019 Wine Spectator  

This week we explore of the country of Georgia and it's unique and amazing wines.   Wine Recommendations Dila-o Rkatsiteli-Mtsvane 2016 - priced around $16. This is an Amber or "Orange" wine style, but made in a lighter style with only 1 month of skin contact. It is a perfect introduction to the style. Aromas of honey, tropical fruits like melon and apricots, spice and white flowers It’s dry with light body, light tannins, medium plus acidity and flavors of lemon drop, white flowers, apricots and slightly herbal Great acidity so it will be awesome with food It has the sour beer quality to it that we often get from orange wine Food pairings: Salads, Salmon and Poultry   Tchotiashvili Vineyards Mtsvane 2015 - priced around $28.  Another orange wine but this one is a very deep amber color Aromas of honey, juniper, dried apricots and cigar ash This wine is dry with medium plus tannins and acid - the most tanninc non-red wine we ever had Flavors of meat (hot dog water?), dried herbs, hint of apricot with eucalyptus on the finish If you were blind tasting this wine, you might not know it was wine at all - the combination of flavors and tannins levels really confused us We’ve used the the phase “never had a wine like this before”, it hasn’t been more true than in regards to this wine It paired really well with southwest inspired roasted corn salad we made Decant and enjoy lightly chilled   Tchotiashvili Vineyards Saperavi 2015 - priced around $28. A deep purple colored wine with aromas of blackberry jam, coriander, dust and mint It’s dry with medium tannin and acid, full body with flavors of fresh blackberry and grilled meaty/savory component We argued whether this wine was more fruity or savory, Betty compared it to Zin It’s fresher in the taste than the nose and it’s bold and complex but still approachable   Sources: Book: The World Atlas of Wine Wines of Georgia  Wine-Searcher  Wikipedia 

In today's Episode, Jonathan and Damien open a 1.5ltr bottle of 2011 Produttori del Barbaresco for the Easter Holiday to share with friends.  The guys return from a week away to discuss the nostalgia of opening large format bottles, debate proper glassware to use for nebbiolo and talk about some great Wine Searcher stats that Damien pulled off the interweb.  This episode is packed full of general knowledge about the wine industry as a whole and the region of Barbaresco.   We hope you enjoy.   Wines Tasted :2011 Produttori del Barbaresco Barbaresco 1.5ltr - Piedmont, Italy   

This week we are talking about Monterey County wine region. This area is part of the larger Central Coast AVA that stretches from San Francisco to Santa Barbara County. There are approximately 46,000 acres of wine grapes making it one of the larger growing area in California.   Wine Recommendations Wente Riva Ranch Chardonnay 2016 - priced around $22. Aromas of golden apples, vanilla, melon and toasted marshmallow It’s dry, fuller bodied, with medium acidity with flavor similar to aromas Like the balance of acid, fruit and those oak aging flavors although it is fuller bodied the wine, it doesn’t feel like a heavy wine This is California Chardonnay done right   Birichino Malvasia Bianca 2016 - priced around $17. This wine has intense aromas of stone fruit, white flowers and orange It’s dry with medium acidity, medium body with flavors like the aromas- stonefruits, white flowers and orange oil Very unique and interesting wine, very fruity and intense wine   Hahn Pinot Noir 2016 - priced around $15. This wine has a light nose of red berries - cherries, strawberries and raspberries as well as sweet baking spices like Allspice as well as some savory, mushroom aromas It’s dry with medium plus acidity, light tannins, light body and flavors very similar to aromas just more intense fruit and mushrooms notes We did really enjoy this wine but we think it’s best with food. This Pinot has quite a bit of acidity and needs some fat to cut through it and really elevate the wine - maybe something earthy with mushrooms or lentils It's a great Pinot for under $20 Sources: Wikipedia  Wine-Searcher  Monterey Wine Country  Book: American Wine

This week we are talking about Alexander Valley AVA.  Alexander Valley AVA is a Californian American Viticultural Area located in the northern end of Sonoma County. It is the largest and most fully planted wine region in Sonoma with 14,449 acres of vines out of 32,536 acres of land.   Wine Recommendations Alexander Valley Vineyards Rose 2017 - priced around $15. Bright pink rose wine with aromas of strawberries, watermelon, raspberries and minerality It’s dry, unoaked style rose that has a light body, medium plus acidity with flavors similar to aromas - strawberries, watermelon and minerality Love the intense aromas and flavors This is everything I want in a rose - crisp, fruity, refreshing, takes my mind to summertime   Broc Cellars Carignan 2013 - priced around $30. Red wine with aromas of cran-cherries, cloves and dusty earth It’s dry with medium acidity, tannins and body with flavors of cherries, mint and leather Very approachable, interesting, unique wine - not a lot of old vine Carignan out there in California   Sources Wikipedia  Alexander Valley Wine Growners  Wine-Searcher  Book: American Wine by Jancis Robinson and Linda Murphy  

We talk to wine directory David Allen MW of Wine-Searcher.com a website that lets you search for wines worldwide.

This week we are talking about the region of Puglia in Italy and wine from this area from the San Marzano cooperative. Puglia is a long, thin wine region in the far southeastern corner of the 'boot' of Italy.   Wine Recommendations - We have four wine that were sent to us from the San Marzano Cooperative. Although these wines were given to us as samples we only give our honest opinions and talk about wine we enjoyed enough to purchase ourselves.   Il Pumo Primitivo Salento I.G.P. - priced around $9.  Light aromas of red cherries and blackberries It’s dry with medium plus acidity, medium tannins, and flavors of dark fruit, rosemary and bitter greens This wine starts with a punch of acidity but really fruit, approachable and great option to bring to a dinner party   Talò Salice Salentino D.O.P. - priced around $17. This wine has aromas of black plums and cherries, black olives, mediterranean herbs and a hint of dust It’s dry with medium plus acidity, medium tannins with flavors very similar to aromas - black fruit, black olives, and herbs This is a fruit forward wine with some umamit flavors, fresh and approachable The tannins in this wine give it a luxurious texture very smooth and silky Also the acidity of this wine allows it to stand up to acidic foods like red pasta sauce but still enjoyable on it own   EDDA Bianco Salento I.G.P. - priced around $18. Aromas of tropical fruits like mango and pineapple, jasmine and minerality It’s a dry wine with medium plus acidity, medium light body with flavors like aromas - fresh pineapple and mango and white flowers We love the balance of ripe fruit and floral flavors and aromas and the crisp acidity of the this wine that lingers long into the finish The winemaking techniques that went into making this wine impart a soft texture - a really fun, and unique white blend   Anniversario 62 Primitivo di Manduria D.O.P. Riserva - priced around $34. Aromas of prunes, blueberries, black currants, vanilla, and pencil shavings This wine is dry, medium acidity and tannins with flavors of black plums, dried cherries, vanilla and wood This wine is big, bold and intense but the fruit and the oak flavors help to balance each other out Although it’s not Cab, it you like boldness California Cab you might like this wine This wine is for sipping by the fire, perfect for cold weather   Sources: Wine Folly  Decanter  Wine-Searcher  Wines of Puglia  Wine Spectator

This week we are talking about the Limoux wine region which is a part of the larger Languedoc region in southwestern France. It’s a pretty small region with only about 20,000 acres of vines and has four AOC désignations: three for sparkling wine and one for still wines.   Wine Recommendations Saint-Hilaire Blanquette de Limoux Brut - priced around $14. Nose: Minerality, golden apple, hint of bready quality Dry, med+ acidity Flavors: lemon, golden apple, white flowers, hint of bread Clean, crisp, and fruity with a touch of floral notes - very french. Aromas and flavors are similar but more intense in the taste vs. aromas. Check out wine-searcher to learn where you can purchase this wine   Domaine J. Laurens Les Graimenous Brut Crémant de Limoux - priced around $15.  Nose: Green apple, almond, bread dough, minerality like wet rock Dry, med+ acidity (hits it the back of Betty’s jaw) Flavors: super bready, green apple Delicious - really lovely, crisp, great w/ everything. Check out wine-searcher to learn where you can purchase this wine    Antech Frisson Limoux Blanquette Méthode Ancestrale - priced around $19. Nose: Strong yeasty aroma, dehydrated golden apple and pear, a hint of white flowers Sweet, med acidity Flavors: golden apple, honey, golden raisin Liquid gold - so delicious! Sweet but still light, not syrupy at all. Buy this wine, you will not be disappointed!   Do you have any Limoux recommendation? Let us know in the comments below   Sources Wikipedia  Wine-Searcher  Languedoc-Wines  Limoux AOC  Wine Folly

On this podcast Bill and I talk about the economic impact of the past few years of fires on the restaurant and wine business in Northern California. Our favorite billionaire, Liquor/ Indian gangster Vijay Mallya, who now resides in London, is vigorously fighting extradition back to India. So far so good for him and not so good for all the Indian bankers that bankrolled his alleged money laundering activities. Fashion mogul Antonio Moretti has been accused of money laundering and tax evasion by the Italian authorities and has been placed under house arrest with his son Andrea. Moretti owns several high end winery operations in Tuscany and Sicily and those assets among others have for the moment been seized by the government. Entrepreneur Joe Wagner of Copper Cane Wines has run afoul of the TTB and the Oregon Liquor Control Commission . It's a complicated case involving clever marketing , logistics and politics that Liza Zimmerman does a good job of covering for Wine Searcher. Year 2018 by most accounts has been a great vintage in Northern California with many vintners having enjoyed a low stress growing and harvest season. We discuss these topics and offer some beer and wine suggestions too. Thanks to everyone for listening. Cheers!

This week we are talking about the small French wine region of Jura, located between Burgundy and Switzerland.   Wine Recommendations Benedicte et Stephane TISSOT NV - priced around $35.  White Wine with a nose of bread, green apple and golden pear It’s dry with medium plus acidity and flavors very similar to aromas - green apples, golden pear but more yeast flavors than bread It’s what I want and expect from a Cremant - clean, crisp and fruity. Great food wine, cleansing your palate in between each bite   Marnes Blanches Côtes du Jura Savagnin En Quatre Vis 2016 - priced around $35. Light nose of pear skins, yellow flowers and under ripe mangos It’s dry with medium acidity, medium body with flavors very similar to aromas just more intense The colder the better with this wine and it’s really a food wine - you can drink it on it’s own but paired with the right food it really elevates this wine   Jean Bourdy Macvin du Jura Savagnin NV - priced around $37. Nose: orange zest, pear skins, yellow flowers Sweet wine with medium acidity and flavors of orange zest and dried fruits like apricots and mangos Very unique wine, we really loved the intense flavors This wine is dessert on it’s own but also pairs really well with a cheese plate Of course there is a lot of alcohol in this wine so drink responsibility Priced around $37   Sources: Wikipedia  Wine-Searcher  Wine Cooler Direct  Forbes  Oxford Guide to Wine

In the last year 34 million people have made more than 212 million searches to find, compare or make purchases using Wine-Searcher's website and apps. In this week’s podcast we chat with Suzanne Kendrick who manages Global Growth for the company.   Show Links: Wine-Searcher.com: https://www.wine-searcher.com/ NZ Wine Podcast:  Instagram / Twitter / Facebook Music Track featured on this podcast: ‘Kuaz’ – courtesy of Brent Page.

In this podcast I have a fascinating conversation with the head of Global Growth for www.wine-searcher.com, Suzanne Kendrick. The company is based in New Zealand and they are the ultimate intersection between tech and wine -- essentially the Google of wine prices.  From their site,  "The Wine-Searcher database and search engine bring together wines and prices from merchants around the world. It was created in 1999, and is now used by millions to locate, compare and purchase wines. The database grows daily and is constantly monitored for quality. Manual and automated procedures are run daily to remove lists that are out-of-date or incorrect in any way." If you want to know what the average price/worth of a wine is, look no further than this site. It's revolutionized the industry and added a transparency for us, as buyers, that would be unthinkable before it existed. A fascinating podcast and one that will have you hopping on the site all the time if you've never used it before!!   Here are some of the topics we discussed: 1. Wine-Searcher has over 90,000 listings from all over the world. We talk about how they use technology to get updated pricing from retailers nightly. It's a cool discussion on how the tech works! 2. We talk about the business model for www.wine-searcher.com -- how it makes its money and how it caters to its various audiences, from collectors to retailers to suppliers. 3. Suzanne tells us about how she's used data to see worldwide shifts in buying habits.  4. Wine-Searcher has had an enormous influence on the wine trade -- pricing transparency and democratization of pricing has been a direct result of this tool. We talk about the how and why of this influence. 5. We discuss the future of the company, now that Martin Brown, the founder recently stepped down and Julian Perry took the role of CEO I've used Wine-searcher.com for over a decade and I find it invaluable. From pricing, to data, to summaries on regions, it's a key part of the wine landscape. Check it out!      And thanks to this week's sponsors! YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople     The Great Courses Plus  Who doesn't want to learn!? The Great Courses Plus makes you smarter and more well rounded. With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! Learn how to add nuance to your cooking and eat healthy with The Everyday Gourmet: The Joy of Mediterranean Cooking For a free trial, support the show and go to my special URL www.thegreatcoursesplus.com/wine