Podcasts about Winemaker

Our guest is Bruce Gutlove, who is an American-born winemaker based in Hokkaido, Japan. The Japanese wine industry has been flourishing, particularly in the last two decades or so, thanks to the rapid increase in talented winemakers who are willing to conquer the challenges of the country's unique terroir. Bruce has greatly contributed to shaping the modern Japanese wine-making culture. Since 1989, he has worked in vineyards and wineries in Japan to bring out the potential of the Japanese climate and soil. Most notably, he led the COCO Farm & Winery https://cocowine.com/wp/wp-content/uploads/2023/03/cocofaw-pr-eng.pdf in Tochigi Prefecture, which is owned and operated by people with intellectual disabilities, to become an award-winning wine producer. Now, as the owner of 10R Winery https://www.10rwinery.jp/ in Hokkaido, he keeps fostering successful winemakers and helps solidify Japan's unique wine industry. In this episode, we will discuss how Bruce got involved in wine consulting in Japan when the industry just about to start developing, the uniqueness of the wine-making environment in Japan, the exciting grape varieties that make Japanese wine stand out in the global market, Bruce's personal observation of Japan and why he has spent over 35 years in the country and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ben is a seasoned viticulturist and winemaker currently serving as the Director of Viticulture and Winemaker at Large at Walsh Vineyards Management, overseeing approximately 1,000 acres in Napa and Sonoma. His journey in the wine industry began in 2004 after graduating with a biochemistry degree, starting at RH Phillips and later working with Jim at Seavey Vineyard. At Walsh Vineyards Management, Ben works with a team of 125 full-time employees and up to 400 seasonal workers, focusing on client relations, vineyard management, development. Alongside his professional role, he has created his own wine brand, Vidi Vitis, which started in 2015 with a unique opportunity to salvage a ton of Stags Leap District Cabernet. His winemaking philosophy emphasizes quality fruit, experimentation, and a passion for exploring different grape varieties.   Resources from this Episode Walsh Vineyards Management Vidi Vitis / Forgotton Union Wines   This podcast is sponsored by InnoVint. Wineries of all sizes rely on InnoVint's winery operating system to optimize vineyard tracking, manage wine production processes, automate compliance reporting, track costs seamlessly, and make data-driven decisions. The best part? The software is intuitive, easy to use, and mobile and offline friendly! And with the highest-rated customer service in the industry, you're guaranteed to have a smooth transition, even right before harvest. Learn more: innovint.us Get a demo: innovint.us/request-a-demo/ Join our free winemaking community: innovint.us/join-the-punchdown/   Check out the Fundamentals of Winemaking Made Easy video course   The Inside Winemaking Podcast on iTunes Now on Spotify And Amazon Music

Few wines capture Tuscany's essence like Brunello di Montalcino, and few estates embody its heritage like Il Poggione. In this episode, winemaker Alessandro Bindocci joins Billy Galanko to explore what makes this corner of southern Tuscany one of the most fascinating wine regions on earth.From four generations of family stewardship to the estate's modern sustainability drive, Alessandro takes us inside Il Poggione's vineyards and cellars to reveal how classic Sangiovese becomes one of Italy's most age-worthy wines. We unpack everything from clonal selection, elevation, and soil types to submerged-cap fermentation, large oak aging, and the fine line between structure and elegance that defines great Brunello.Billy also shares new updates on the future of the Vint Wine Podcast, including an upcoming rebrand, a dedicated website, and expanded YouTube content featuring winemakers, critics, and regions shaping today's global wine culture.What you'll learnHow Il Poggione preserves a century-old Brunello identity while embracing organic certification and solar-powered sustainability.Why Montalcino's Mount Amiata, Tyrrhenian breezes, and forest biodiversity are critical to balance and longevity.The impact of submerged-cap fermentation on tannin refinement and color depth.How large French oak casks (3,000–5,000 L) keep Sangiovese pure, while selective barrique aging adds finesse.Vintage takeaways: 2019 classic and firm, 2020 open-knit and supple, 2025 shaping up as a potential benchmark year.A tasting roadmap through Il Poggione's range, from Rosato Toscana to the iconic BdM Riserva Vigna Paganelli.Chapters00:00 Welcome to the Vint Wine Podcast00:55 Exciting Podcast Updates02:04 Meet Alessandro Bindocci of Il Poggione02:42 Exploring Il Poggione's Wine Range08:16 A Family Legacy in Winemaking13:40 The Unique Terroir of Montalcino19:57 Organic and Sustainable Practices25:22 Innovation and Winemaking Philosophy27:57 Submerged-Cap Fermentation Explained30:22 The Role of Oak in Aging32:40 Indigenous Yeast and Fermentation33:56 Vintage Deep Dive: 2019, 2020, and 202541:11 Rosso vs. Toscana — Two Expressions of Sangiovese47:42 The Evolution and Future of Il Poggione50:42 Closing Thoughts and CheersThe Vint Wine Podcast is hosted and produced by Billy Galanko. For more content follow Billy on Instagram @BillyGalanko_wine_nerd and for partnerships and collaborations please email billy@sommeliermedia.com. Cheers!

This week on our Vino Lingo segment we feature Devyani Isabel Gupta, Winemaker, Valdemar Estates, Walla Walla, Washington, defining the term “Tudbidity”.  Learn more by visiting valdemarestates.com

Valdemar Estates is the first internationally owned winery in Washington and based in Walla Walla . With this interview, old world meets new world as Proprietor Jesus Martinez Bujanda Mora and Head Winemaker Devyani Gupta welcome me to their modern tasting room, which is located not far from the Oregon border. Jesus from Spain and [...]

Ojai Vineyards, Ventura County, Small Batches, New Grape Varieties and interview w Adam Tomlach, owner & winemaker, Ojai Vineyards. ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European & Asian sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the world of California wine, chatting along the way with the key influencers in the industry who make it all happen. This week's episode includes an interview with Adam Tomlach of Ojai Vineyards.

“I wanted to connect people, my brand, to Colombia and to really just bring a more beautiful part of Colombia than what everybody knows Colombia for.” - Bibiana Gonzáles Rave, ⁠Cattleya Wines⁠New Sip Sip Hooray pod ep! The Marys chat with Bibiana González Rave, a force of nature in the world of wine.Bibiana's first sip of wine at age 11 led to a life in wine. At age 14 she declared she would be a winemaker. Even though wine was not grown or made in her native Colombia, she was determined to pursue her teenage dream of becoming a winemaker. A detour to studying chemical engineering didn't deter her.Bibiana followed a calling that led her across continents. She talked her way into a French enology school after 11 rejection letters, and built a career spanning nearly 30 harvests across France, South Africa, and California.Her wines pay homage to her Colombian roots while reflecting the soul of the California vineyards she works with. Bibiana is also a member of one of the most beloved wine families, the Pisonis, who produced coveted wines from California's Santa Lucia Highlands. In fact, when she first met Gary Pisoni, her father-in-law to be, he read her astrological chart and made a bold prediction. We'll get the behind-the-scenes story on all that. But Bibiana has her own voice behind her Cattleya label, and we're thrilled she's here to share her story today.

This week on our Vino Lingo segment we feature Noah Fox Reed, Winemaker, Tinte Cellars, Woodinville, Washington, defining the term “Delightful”.  Learn more by visiting tintecellars.com

The Podcast is heading to Tasmania!  I could go on about how this Australian island is the source of so much excellent Pinot Noir and Sparkling wine but I'll let my guest, winemaker Jonny Hughes do the talking. Jonny and his brother Matthew started Mewstone Wines and hughes & hughes back in 2011. What started as a passion project and an old cherry orchard turned into one of the top Tasmania wineries.

Kleine Zalze Sauvignon Blanc 2025 Wine of Origin: Western Cape Viticulture: The grapes were sourced primarily from Stellenbosch, with some parcels from Darling and Cape Town. The common denominator is that all vineyards are situated within 15km from the Atlantic Ocean and thus the cooling sea breezes help to retain natural acidity in the grapes. Abundant winter rainfall in 2024 laid the groundwork for the growing season ahead, with a largely dry and moderate spring promoting even fruit set. Summer started dry and mild, lowering disease pressure and as the season progressed to February and March, the warm, dry days with cool evenings provided the grapes with the best ripening conditions in almost a decade. As close to a perfect vintage as one can get, 2025 will be one to remember for years to come! Vinification: All the vineyard parcels were harvested at optimum ripeness and vinified separately. The grapes were only picked in the early morning to ensure they arrived at the cellar in optimum condition and all efforts were made to limit their exposure to oxygen. All the grapes were given 12 to 24 hours extended skin contact before only the free-run juice was transferred to stainless steel tanks for fermentation. The wines were fermented at low temperatures with selected yeast strains to highlight each vineyard's specific characteristics. After fermentation the wine was left for a further two months in contact with the lees before selecting the wines for the final blend. Winemaker's Note: Intense aromas of tropical fruit with prominent granadilla and pineapple. Zesty and flinty on the palate with the ever-present herbaceous character typical of Sauvignon Blanc. Enjoy the wine now with any summer dish or be rewarded after 3 years of cellaring. Radio Life & Style on Facebook · The Morning Show Sponsor: Excellerate Security

Text us your wine questions, craziest wine experiences, or if you just have a comment for us. . Alison Moyes loves Pinot Noir and it's clear that it's mutual. Working with this grape for the past 15 years, she has met the challenges of the most finicky of grapes variety in three different wineries in three different sub-regions with apparent ease. She's curious, thoughtful, and well-spoken, all of which you will hear in this candid conversation that took place near the end of her 5th vintage with Solvero Wines. Turns out we had a lot in common, growing up in central Canada, going to university on the east coast, and then coming to BC. It was fun to finally be able to sit down and chat with her about wine, the university, and everything. Disclaimer: When I have winemakers on this podcast, it tends to get a little geeky. We don't really stop to explain some of the more technical things that we talk about but please search for anything that you don't understand. Learning is fun!Welcome to the Sipsters Podcast! Thank you for listening to the Sipster's Podcast. Find us online at sipsters.ca. Support the showPurchase copies of “The Sipsters Pocket Guides” here! Support Sipsters by subscribing! Contact me at sipsterswinepodcast@gmail.com!Read Sipster's ICONS (Because sometimes more IS more.)Find me online at sipsters.ca or lukewhittall.comThanks again for listening!

On this week's podcast, we catch up with Stacy Hornemann, Winemaker at Blue Grouse Estate, who brings a couple of signature Vancouver Island wines to the show, including the 2024 Ortega, Stacy's take on an Island classic, plus we taste the 2023 Pinot Noir. Then, it's off to the South Okanagan to reconnect with Michael Kullman, Winemaker and General Manager at Osoyoos Larose, to discuss the Le Grand Vin 2022 and the Petales 2022, as well as a general update on the vines. Also in the Osoyoos area, we speak with Cassandra Hood, Owner and Estate Manager of Over the Fence Winery, about their family-run operation and some holiday wine ideas. Finally, we catch up with Julien Revillon, a Beaujolais-born winemaker and owner of Dominique Piron in Morgon, France. The noted Piron family have been winegrowers in the commune of Morgon for 14 generations.

Behind the famous glazed roofs of Beaune lies a story where wine, care, and community are inseparable. Founded in the 15th century as a hospital for the poor, the Hospices de Beaune has evolved into one of the world's most unique institutions — part working hospital, part wine estate, and a living expression of humanity, charity and hospitality. In this fourth episode of the Areni Live Series, we sat down with Guillaume Koch, Director of the Beaune Civil Hospitals, and Ludivine Griveau, Winemaker and Estate Manager, to explore how the wines of the Hospices sustain local healthcare, preserve Burgundian heritage, and reflect deep human values. Together, they explore: How a centuries-old hospital came to own — and still run — one of Burgundy's most celebrated wine estates.The delicate balance between charity, healthcare, and fine wine.What Humanity, Charity, and Hospitality mean in practice for those who care for both people and vines.How the annual wine auction sustains local healthcare while shaping the global perception of Burgundy.Why understanding the Hospices de Beaune offers a deeper understanding of terroir itself. Recorded live in the King's Chamber of the Hospices, this conversation reveals how a centuries-old model continues to unite purpose, place, and people.

Carmen Stevens, the first non-white winemaker in South Africa, has created something remarkable beyond her acclaimed wines. Through her foundation, she's now feeding over 29,000 children across 124 schools in Cape Town's underserved communities—all for just R3.50 per child per day. The Carmen Stevens Foundation began modestly in 2011 with just 300 children receiving meals. What started as a small soup kitchen has transformed into a lifeline for schools throughout the Cape Flats. Carmen's mission is beautifully simple yet profoundly effective: provide nutritious meals during school hours so children can focus, learn, and most importantly, have a reason to attend school at all.See omnystudio.com/listener for privacy information.

You ever visited a wine region, fallen in love with it and daydreamed about taking that MASSIVE leap and diving headfirst into the world of wine? I bet many of you have. How many of you actually followed through with that crazy dream? I bet the number is LOW. My guest on the wine podcast did just that! Meet Corey Mio who had never tried any wine from Niagara a decade ago and now his own vineyard. Yup ... a fun interview!

Gramercy Cellars focuses on Bordeaux and Rhone style wines, which is not surprising since just about anything can be grown in eastern Washington. Brandon Moss is Winemaker and Partner at Gramercy along with Master Sommelier and Founder Greg Harrington. This was the first stop on my tour of Walla Walla and Brandon was kind enough [...]

Michal Mosny (Winemakers Cut) & James Lester (Sons of Vancouver)     The SHOW   Michal Mosny – co-founder and winemaker Winemaker’s Cut   Michal and Martina Mosny were making wine in Slovakia years ago. They watched a tv series called Hollywood and Vines. They saw the hosts walking vineyards and talking to the winemakers...

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

How can the wine world help tackle climate change, and why is choosing sustainable and biodynamic wines not enough? What happens when vineyards embrace biodiversity with cover crops, insects, and wildlife? How are wine producers in South Africa rebuilding natural ecosystems around their vineyards? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Andrew Neather & Jane Masters. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Andrew Neather & Jane Masters' terrific new book, Rooted in Change: The Stories Behind Sustainable Wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How have Jane and Andrew's wine careers led to many interesting experiences around the world? What will you read about in Jane and Andrew's new book, Rooted in Change? How did Andrew and Jane become interested in sustainability in the wine world? How did Jane and Andy come to collaborate on writing their book and how do their skills and style complement each other? Was it challenging not to sound alarmist while effectively presenting the urgency of climate change and sustainability? How can consumers help reduce their environmental impact when choosing wines? What changes are happening in the wine industry to change packaging standards to reduce carbon emissions? What can we learn from the innovations in biodiversity-focused viticulture taking place in South Africa? Can regenerative viticulture and its principles be adopted on a large scale by major producers as well as boutique wineries?   Key Takeaways There's no doubt that climate change is happening and there aren't easy solutions. We're very often led to believe that with consumer capitalism, you can buy a certain product or avoid a certain type of packaging, say, and that everything will be okay. And it's really just much more complicated than that, because you're talking about the complexity of global supply chains, all sorts of industrial processes associated with packaging and other things. It doesn't mean to say you can't make sensible choices as a consumer. The great thing about vines is that, like fruit trees, orchards, they live for a long time. The roots go very far down into the ground. By creating this biodiversity, it also builds the insects and all the life in the soil. It becomes a natural, organic circular economy. And that helps protect vines against disease. Some of these insects keep the predators from the vines at bay. So it just becomes a much more resilient system that also captures and retains more carbon within it. In South Africa, in the Western Cape, the natural vegetation before it was cultivated is called fynbos. Johan Reyneke, a biodynamic producer in Stellenbosch, is rewilding bits of his land to join together these islands into corridors. The animals came back quickly and it's restoring the natural balance of the land.   About Jane Masters and Andrew Neather Jane Masters became a Master of Wine in 1997 and was elected as Chairman of the Institute of Masters of Wine in September 2016. She is an independent wine consultant with over 30 years of experience and clients around the world as well as working with the Majestic Wine Grp in UK. She has also filmed several wine shows and written sections for Jancis Robinson's Oxford Companion to Wine and Wine Opus. Andrew Neather is a freelance British journalist. A former academic historian, environmental campaigner, political speechwriter and newspaper journalist, he was the London Evening Standard's wine critic, 2005-15. He now blogs weekly on wine and food at A View from my Table, writes a regular column for Tim Atkin MW's website, and has contributed to publications including The Independent, Harpers and Club Oenologique.       To learn more, visit https://www.nataliemaclean.com/360.

Rupert Baxter chats with Simon Nash about his winemaking journey, for a young winemaker he has an impressive resume.@thewineshowaustralia

Damon Huard is the managing partner of Passing Time Winery. Along with his business parter, former Miami Dolphin QB Dan Marino, makes some of the best wines Washington State has to offer.Damon shares fun stories from his college and NFL career including playing for the Dolphins, Patriots, Bengals and Chiefs. He won two Super Bowls with the Patriots and had a storied career as QB for the University of Washington Huskies.

How is the Spanish sparkling wine Cava different from the Italian bubbly Prosecco? What makes Xarel·lo stand out from Spain's other traditional Cava grapes? How did Alicante's Monastrell grape give rise to the rare Fondillón wine, and what makes it different from Port or Sherry? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Jane Evans, author of the terrific new book The Wines of Central and Southern Spain: From Catalunya to Cadiz. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Sarah Jane Evans' wonderful new book, The Wines of Central and Southern Spain: From Catalunya to Cadiz. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What do you need to know about Xarel·lo and Spanish sparkling wine? How does Cava compare to Prosecco? What effect does the aging process used for premium Cavas have on their taste profile, and how does it compare to Champagne? What is the historical significance of the Terra Alta region? Which historical artifacts has Sarah Jane encountered while visiting Spanish vineyards? How does Richard Ford's 1840s observation about Valencia still define Spanish wine culture in the Valencia region? What might surprise you about the ancient amphorae in Valencia and how they're used in modern winemaking? How do the three main styles of Sherry differ? Which types of glassware and food pair best with Sherry? What are copitas, and how do they differ from other glasses used for Sherry? How does serving temperature affect our enjoyment of Sherry? What do you need to know about wine and the Canary Islands? What challenges and opportunities does Sarah Jane see for the future of the Spanish wine industry?   Key Takeaways How is the Spanish sparkling wine Cava different from the Italian bubbly Prosecco? Prosecco bubbles are created and captured in the tank to make it a pleasantly fizzy drink. Whereas Cava is made exactly like Champagne. It's aged in the bottle with its yeast. It begins to develop other aromas which are nothing to do with flowers or fruits. The youngest Cava, can be released at nine months, younger than the youngest Champagne. If you're going to have a very young fizzy wine, then Prosecco is very appealing. What makes Xarel·lo stand out from Spain's other traditional Cava grapes? People have started to recognise that this white grape variety, once just a component in blending, can be grown on its own and produces lovely, fresh, excitingly lively wines that are not very high in alcohol. If you're making Cava, it's the one that will last. It has a capacity to age, which is better than the other two. How did Alicante's Monastrell grape give rise to the rare Fondillón wine, and what makes it different from Port or Sherry? Alicante is one of the places for Monastrell. Historically, they used to make a wine out of this red grape that got so ripe they didn't need to fortify it because the grape on the vine got so sweet that it turned itself into alcohol. Then it was a wine that was stable enough you could have it in a barrel. Then you could send it to India or to Africa, all around the world.   About Sarah Jane Evans Sarah Jane is an award-winning writer. She travels widely as an educator and consultant, and is a Contributing Editor to Decanter. Her books include The Wines of Central and Southern Spain, The Wines of Northern Spain, Seville, Chocolate Unwrapped, and also the entries on Spain and Sherry for the annual Hugh Johnson Pocket Wine Guide. Sarah Jane received the Royal Order of Isabella the Catholic awarded by the King of Spain for her work for Spain. Beyond Spain, her special interests in wine are Greece, South America and the great fortified and sweet wines of the world.     To learn more, visit https://www.nataliemaclean.com/359.

This week on our Vino Lingo segment we feature Mark Kaigas, Winemaker, Quilceda Creek, Snohomish, Washington, defining the phrase “Good Not Great”.  Learn more by visiting quilcedacreek.com

Washington’s Columbia Valley is known for spectacular vineyard sites focusing on exceptional Cabernet Sauvignon. Quilceda Creek is a renowed Cab producer earning 100 point scores from major publications. I met up with winemaker Mark Kaigas at the tasting room where truly Cab is King. A brief shout out to our old friend Scott Lloyd who [...]

Jill Upton chats to Angus Smibert about the wonderful wines the Smibert family are making in Coonawarra. A must visit when in the region.@thewineshowaustralia@whistlepostwines

Chair of the judging panel for the Australian Pinot Noir Challenge 2025, Tom Carson joins Jill Upton to talk about the high calibre of entries this year, as well as his venture in Tasmania.@thewineshowaustralia@australianpinotnoirchallenge

Our upcoming somewhat-annual Ribollita and Nebbiolo party // Russ Flint owner of Rain Shadow Meats // Porchetta, I love ya! Tips and tricks for one of our favorite dishes // October is National Seafood Month – we dive into wild Alaska Pollock and Mentaiko with Craig Morris and Captain Dave Helmersen // How to make the best tzatziki at home // Chris Upchurch, Head Winemaker at Upchurch Vineyard // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!

How does the biggest misconception about Spanish wine make it a hidden gem for wine lovers? How did Spain's civil war and period of dictatorship delay the growth of its wine culture? What makes the vineyards of Priorat challenging to walk and unforgettable to visit? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Sarah Jane Evans, author of the terrific new book The Wines of Central and Southern Spain: From Catalunya to Cadiz. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Sarah Jane Evans' wonderful new book, The Wines of Central and Southern Spain: From Catalunya to Cadiz. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did the memory of her parents bottling wine at home influence Sarah Jane's perception of wine? What is the Oxford vs. Cambridge University Varsity Blind Wine-Tasting Match? What was Sarah Jane's experience as a judge at wine competitions in Japan? What's unique about Japan's peaches and why does Sarah Jane recommend them as a “can't miss” on a trip to Japan? Why was Sarah Jane initially drawn to Spanish wine? What is the Officer's Cross of the Royal Order of Isabella the Catholic and why was Sarah Jane awarded this honour? Why did Sarah Jane choose to write her Master of Wine dissertation on the alchemists of Sherry? What is the significance of Sarah Jane's choice to use first names when writing about winemakers? What are the hallmark characteristics of Spanish orange wines? Where are Spain and its territories located in Europe? What's the biggest misconception about Spanish wine? Why does Sarah Jane consider Spain the most exciting country in Europe for wine? How are winemakers reviving old vineyards in Spain? What makes Casa Castillo's Monastrell wines unique?   Key Takeaways Unfortunately, people think of Spanish wine as cheap and cheerful. That image is hard to to get rid of. So when you look at a fine wine list, if you're in a Michelin-starred restaurant, you will start off with maybe Champagne, and then you'll have France, and then you'll get into Italy, and then, if you're lucky, Spain will come next. The good thing about that is that it makes very top wine in Spain, still very good value. Since Spain had a civil war just before the Second World War, and after that, they had a fascist dictatorship that went on till the late 1970s, they didn't join Europe until the 1980s. So during that time of the dictatorship, they were told what to farm, where to farm, how to farm it. So there was no priority about fostering a wonderful wine culture. that's only really coming in the last 40 years. Spain has just been a little bit behind, but it has to escape, because you can't survive on paying growers next to nothing, making very cheap wines.   About Sarah Jane Evans Sarah Jane is an award-winning writer. She travels widely as an educator and consultant, and is a Contributing Editor to Decanter. Her books include The Wines of Central and Southern Spain, The Wines of Northern Spain, Seville, Chocolate Unwrapped, and also the entries on Spain and Sherry for the annual Hugh Johnson Pocket Wine Guide. Sarah Jane received the Royal Order of Isabella the Catholic awarded by the King of Spain for her work for Spain. Beyond Spain, her special interests in wine are Greece, South America and the great fortified and sweet wines of the world.     To learn more, visit https://www.nataliemaclean.com/358.

The highly anticipated visit of Luke O'Cunneagain, acclaimed winemaker at Vergelegen Wine Estate, to Kenya for an exclusive trade visit. Vergelegen, meaning “situated far away,” is one of South Africa's most iconic wine estates. Established over 300 years ago in the heart of Stellenbosch, the estate spans 3,000 hectares, with approximately 130 hectares dedicated to vineyards. Renowned for its elegant Bordeaux-style blends and premium varietal wines, Vergelegen's wines are shaped by the unique terroir of granite soils and cool maritime influences, earning admiration both locally and internationally.

It was Argentina that provided a true passion for Ashley Trout, Owner & Winemaker at Brook and Bull Winery in Walla Walla, Washington. In 2016 Ashley Founded Vital Wines, making limited production wines to help create equity in healthcare for vineyard workers and their families. I originally spoke with Ashley by phone back in July [...]

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

How much of what we perceive about the taste of wine is actually shaped by psychology? Are vineyard soils important contributors to a wine's tasting profile? Why do so many wine producers highlight their soils as a unique factor that makes their wines stand out? Where do the “minerals” we taste in wine originate from? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr. Alex Maltman, author of the new book Taste the Limestone, Smell the Slate: A Geologist Wanders Through the World of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Alex Maltman's terrific book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What did a Dutch research study show about identifying soil type through blind tasting? Is there any geological evidence to support volcanic soils imparting certain characteristics to wine? Why can vines access nutrients from soil but not larger rock layers? Should we consider the root stocks of vines and the type of yeast used for fermentation when analyzing the taste profile of a wine? How does consumer psychology influence our perception of the taste of wine? Which aspects of geology and wine is Alex planning to write about in the future? If Alex could share a bottle of wine with anyone outside the wine world, who would that be?   Key Takeaways How much of what we perceive about the taste of wine is actually shaped by psychology?  It's the psychology that people think, “Oh, heavy bottle. This must be a classy wine.” For many wine drinkers, what the wine expert says will override the more academic factors, rather like a clinician saying, take these tablets, you'll be better, if the wine authority says you're going to taste vanilla. Yeah, I'm getting vanilla. Are vineyard soils important contributors to a wine's tasting profile? In one experiment, several growers planted four different grape varieties, each in different soils, and then tried to grow the grapes, vinify the grapes uniformly, and then sent the finished wines off to a completely independent expert tasting panel. The panelists were only able to group the wines according to variety. Soils didn't come through at all.   For wine producers, soil is one of the only factors that are difficult to replicate, so they're going to say their soil is special. It's a great selling point. When some wine commentators are saying they're tasting minerals from the soil because it's been taken up by the vine root and transmitted through to the wine. Well, no, that doesn't happen like that. But in any case, any nutrients that were taken up by the vine root and did make it all the way through to the finished wine, almost certainly, in practice, will have originated in the humus.   About Dr. Alex Maltman Alex Maltman is Emeritus Professor of Earth Sciences at Aberystwyth University, in Wales, U.K. Alongside a decorated career in university teaching and research, Alex has for fifty years grown vines and made wine at his home. And through this, perhaps inevitably, he became interested in vineyard geology and its fashionable but poorly understood relationship with wine. This led to numerous publications in both the popular press and academic journals. Alex is the author of the acclaimed Vineyards, Rocks, and Soils: A Wine Lover's Guide to Geology and newly released Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine.     To learn more, visit https://www.nataliemaclean.com/357.

Love the wine origin story of Richie Allen, the winemaker for Rombauer Vineyards, located in Napa Valley. Australian born, Richie's wine journey started at a surprise birthday party in Sacramento. From there it was living out of two suitcases going from harvest to harvest before ending up at Rombauer producing award winning wine.  One of my favourite California Zinfandels plus killer Chardonnay's Rombauer is one of the prettiest vineyards you can visit.  Fun conversation.

In this episode of Vineyard Underground, Fritz continues his conversation with winemaker and Inside Winemaking podcast host Jim Duane on what it takes for grape growers to successfully step into winemaking. Following part one, which covered equipment, compliance, and basic chemistry, part two dives deeper into the realities of balancing vineyard management with winery responsibilities. Fritz and Jim explore how harvest decisions shift when you're making wine from your own fruit, weighing risks like weather and pests against the pursuit of higher quality. Jim shares how winemakers must rethink priorities, and they also break down which lab analyses should be done in-house versus outsourced. The discussion covers the intense workload during harvest, how to plan labor needs, and the value of building a team to avoid burnout. Jim stresses the importance of advance planning to manage the overlapping demands of the vineyard and the winery. He also highlights common mistakes growers face when starting out, including mismanaging SO2 additions, misinterpreting acidity, and relying on incomplete fermentation data. The episode closes with practical advice and resources for aspiring winemakers, from small-scale home fermentations to structured courses and workshops. Fritz and Jim encourage growers to start experimenting, make manageable mistakes, and seek mentorship to build both confidence and competence before fully scaling their operations. In this episode, you will hear: How harvest decisions shift when growers begin making their own wine Why budgeting for laboratory analyses is non-negotiable in commercial winemaking Common mistakes with SO2, acidity adjustments, and fermentation management The importance of advance planning to balance vineyard and winery demands Practical resources and training opportunities for new winemakers Follow and Review: If you enjoyed this episode, be sure to follow the podcast and leave a 5-star review on Apple Podcasts! Your support helps us reach more listeners.

Why is geology essential for vineyard management but overrated when it comes to wine taste? Do soils get too much credit for wine flavour, when invisible factors might be the real drivers? What does “minerality” in wine really mean? Rock, nutrient, or just taste perception? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Alex Maltman, author of the terrific new book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Alex Maltman's terrific book, Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did a good teacher spark Alex's lifelong fascination with geology? What initially attracted Alex to wine and how did his curiosity evolve over the past 50 years? How did Alex's background in geology support his career as a wine writer? In what ways does Alex's first book, Vineyards, Rocks and Soils, differ from his new book, Taste the Limestone, Smell the Slate? Why does Alex believe that the influence of geology on wine is overstated in contrast to its influence on beer? What impact did geology have on how beer first developed? How do geological minerals, nutrient minerals, and the taste perception of minerality differ? What is the relevance of geological age to the growing vine in the bedrock? Does knowing the soil type of the vineyard tell us anything about the wine's characteristics? Why do so many wine drinkers and writers love to talk about geology? How has the concept of terroir been misunderstood and oversimplified? Why is it important to distinguish between the importance of geology for vineyard management versus its influence on the taste of wine in the glass?   Key Takeaways Am I tasting the limestone, smelling the slate? No, you can't. The grower needs to know about his soil. The geology will influence so many things in the vineyard, so the grower may well want to dig soil pits and see what the roots are doing to inform his vineyard management. But this is not the same thing as the flavor that develops in fermentation through to our wine glass. People look at, say, a hill slope with vines on it, and year after year, the wines from here always taste different to the wines from there. What's different? Oh, it's the soil. But at the same time, there's a whole host of invisible factors operating on that hill slope that we know these factors influence how grapes ripen and how the flavor precursors in the grape develop, which are going to go on to in the fermentation make the wine taste like it does. I tend to use the word geological mineral for those compounds that are making half of the vineyard soil and that come together to make rocks. And nutrient mineral, which are single elements, which we need, as well as vines, in order to function. And this word minerality, that's a taste perception. I don't know what it means or what causes it, but that's a different third meaning of the word mineral.   About Dr. Alex Maltman Alex Maltman is Emeritus Professor of Earth Sciences at Aberystwyth University, in Wales, U.K. Alongside a decorated career in university teaching and research, Alex has for fifty years grown vines and made wine at his home. And through this, perhaps inevitably, he became interested in vineyard geology and its fashionable but poorly understood relationship with wine. This led to numerous publications in both the popular press and academic journals. Alex is the author of the acclaimed Vineyards, Rocks, and Soils: A Wine Lover's Guide to Geology and newly released Taste the Limestone, Smell the Slate. A Geologist Wanders Through the World of Wine.     To learn more, visit https://www.nataliemaclean.com/356.

This week on our Vino Lingo segment we feature Joel Wright, Red Winemaker, Chateau Ste Michelle, Woodinville, Washington, defining the term “Scratchy”.  Learn more by visiting ste-michelle.com

Most people don’t realize that Washington is the second largest wine producing state in the US featuring over 20 AVAs. But beyond that, Washington wines are diverse and exceptional. Chateau Ste Michelle is based in Woodinville, just outside of Seattle. Joel Wright is the red winemaker at Chateau Ste Michelle and I was able to [...]

In this episode of Five Questions, we sit down with Matthieu Bordes, Managing Director and Winemaker at Château LaGrange in Saint-Julien. Château LaGrange is one of Bordeaux's most historic Left Bank estates, with a vineyard history dating back to 1607 and one of the largest contiguous blocks of vines in the Médoc.Bordes shares insights into:The vineyard location and grape varieties of Château LaGrangeThe estate's four pillars: history, authenticity, technical innovation, and uncompromising qualityWine regions and styles outside Bordeaux that inspire him, from the Rhône to Ridge Monte BelloStandout vintages that have shaped his career, including the 2009 and 2007The future of Château LaGrange, with a focus on sustainability, team legacy, and continuous pursuit of excellenceWhether you're passionate about Bordeaux or simply curious about how a historic Grand Cru Classé estate balances tradition and innovation, this conversation offers a rare window into the philosophy and vision behind Château LaGrange.

Why is Serra Gaúcha the best place to start exploring Brazilian wine and what does this stunning region look like if you want to visit? Which grape varieties thrive in Brazil and have any unique varieties been successful? What's happening with wine culture in Brazil? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Tufi Meyer, author of the terrific new book, Wines of Brazil. You don't need to have listened to part one from last week first, but if you missed it, go back and have a listen after you finish this one. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Tufi Neder Meyer's terrific book, Wines of Brazil. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What's the story behind Casa Verrone's "Purple Cow” and what was the tasting experience like? How does Brazilian wine law define noble wine? Which types of Brazilian wood are being used for barrel aging and how do they impact the wines? What are the most successful grape varieties that are native to Brazil? What's happening with wine culture in Brazil? What does it mean for a wine to have a foxy aroma? Does Brazil produce dessert wines? What do you need to know about the Serra Gaúcha wine region? Which cities and wine regions should you visit on a trip to Brazil? How have heavy taxation and bureaucracy impacted the development of the Brazilian wine industry? What is the one message Tufi would like to share with international wine lovers about Brazilian wines? What does Tufi see for the future of the Brazilian wine industry? Who would Tufi like to be able to share a bottle of wine with?   Key Takeaways Serra Gaucha is a hilly, almost mountainous region, north of the capital of Rio Grande do Sul, a state in the south. It has a long tradition of winemaking and it's a very beautiful region with a very well-developed tourist structure. It's certainly the first region in Brazil where you should go when you start to get to know our wines. Almost every winery has a tasting room, and they are open to visitors. Good restaurants, good hotels, good towns to see. And it's not far from the state capital. In Brazil, like in Argentina, the United States, Canada or Chile, European grapes are the most successful - Chardonnay, Sauvignon Blanc, Pinot Noir, Syrah, Cabernet Sauvignon, Cabernet Franc - and these are the most successful grapes so far. But we also make our Vinifera wines, varieties developed here in Brazil. The most successful so far is Lorena, which you will not find anywhere else. We have developed a crossing. It's a white grape, very aromatic, Muscat-like or reminds us of Gewurztraminer. It's very successful, growing in popularity. Brazil has tried to develop some exclusive red grapes, but so far, not with very good results. So you won't find red grapes that are equivalent to Lorena, for instance. We must content ourselves with grapes from other countries, but we have a lot of them. The wine consumption in Brazil is growing, although we would like to be faster. I presume this is because wine is fashionable, wine is very good with food, and people are curious about wine. Wine education is progressing. All this may explain this situation, and our national wine industry is growing too.   About Tufi Neder Meyer Tufi Neder Meyer, a graduate of UFMG Medical School with a PhD in surgery, has studied wines since before college and has been a wine educator since the 1990s. He lives and works in Brazil's south-east, teaching at The Wine School Brazil (WSET approved). Tufi authored ‘Wines of Brazil', a part of the Classic Wine Library of L'Académie du Vin.         To learn more, visit https://www.nataliemaclean.com/355.

Many vineyard owners eventually consider moving beyond grape growing into winemaking, whether to create a new revenue stream, take control of their fruit, or explore a more creative outlet. In this episode, we welcome winemaker and podcaster Jim Duane of Seavey Vineyard and the Inside Winemaking podcast for the first part of a two-part discussion on how growers can make this transition successfully. The conversation discusses the mindset, skills, and resources needed to move from vineyard to cellar. Jim shares why a formal chemistry degree isn't required to produce quality wine, how growers can build confidence in their palate, and which common flaws are most important to recognize early. He also outlines three stages of winemaking where growers need to focus their attention: harvest chemistry, fermentation management, and post-fermentation protection. Listeners will also gain insight into the required equipment for red and white winemaking, the importance of temperature control at each stage, and why barrels can be a turning point for quality. Fritz and Jim round out the discussion with advice on navigating licensing, compliance, and regulatory hurdles, plus a look at custom crush facilities as an option for growers who want to test the waters without a full winery investment. This episode delivers practical, confidence-building advice for any grower curious about making wine and lays the foundation for part two, where the focus shifts to how vineyard practices change once you're also the winemaker. In this episode, you will hear: Why a chemistry degree isn't necessary to make quality wine Three key stages of winemaking where growers must focus their attention The most common wine flaws every new winemaker should learn to detect Equipment essentials for red and white winemaking at a small scale How custom crush operations can help growers test the waters before fully committing Follow and Review: If you enjoyed this episode, be sure to follow the podcast and leave a 5-star review on Apple Podcasts! Your support helps us reach more listeners.

ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European & Asian sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the world of California wine, chatting along the way with the key influencers in the industry who make it all happen. This week's episode includes an interview with Trey Fletcher, senior winemaker, Sanford Winery. 

Why are the sparkling wines the most successful wines? What is it about the wines of Brazil, the terroir, that really makes them excel? How does double pruning and winter harvesting help Brazilian vineyards produce higher-quality wines? How did family farming traditions shape Brazil's wine regions, and what is the crossover between coffee and grape cultivation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Tufi Meyer, author of the new book Wines of Brazil. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of Tufi Neder Meyer's terrific book, Wines of Brazil. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights Where did Tufi's love for wine come from? Why do red sparkling wines from southern Brazil pair so well with the traditional dish feijoada? Which characteristics make Brazilian sparkling wines particularly successful compared to other wine styles? What's the biggest misconception about Brazilian wine? How does Brazil's annual wine production compare to other South American producers? Why hasn't Brazil's wine industry developed as large as those of Argentina and Chile? How did Portuguese colonial policies impact the development of Brazil's wine industry? How does Brazil's size and climate diversity influence viticulture? How has the legacy of land ownership and agricultural practices from the coffee industry shaped modern Brazilian viticulture? Is there any crossover between the coffee and wine industries? How do the different types of viticulture practiced in Brazil differ? What is unique about tropical viticulture in Brazil? Why do some Syrah wines from Brazil resemble those from the northern Rhône in France more than Australian Shiraz? What challenges do Brazilian vineyards face due to the humid climate in certain regions?   Key Takeaways Brazil has all sorts of sparkling wines, from traditional method, made like champagne to sweet, made from Muscat in zesty fashion, passing through tank methods, sparklers. But all of them have a very important character. It's fruit ripeness. Fruit is forward in Brazilian wines. Maybe elegant sometimes, or very well declared at other times, but it's easy to perceive and it's easy to like it. There's a fresh character to our sparklers. If you plant vines in Brazil in places where it is too humid and too warm at that harvest time, you won't get good quality grapes. But if this place has a winter which is not too cold, which has sunny days and cool nights, if you've succeeded in having the harvest during such a time, you have good grapes. That's precisely what double pruning makes. You prune in January, you start a new growth cycle, and the vines will be ripened during our winter. So the winter harvesting. Dry time, sunny days, cool nights. When the Italian immigrants arrived, they were given pieces of land. That's what is today Serra Gaúcha, our main wine-producing region. The relations between coffee and wine have started very much more recently, when double pruning and winter harvest developed here in a coffee region. And today the vines are planted in the same places where coffee does well. In slopes with little risk of frosts, better drain the terrain and many times together, side by side, grapes and coffee groves.   About Tufi Neder Meyer Tufi Neder Meyer, a graduate of UFMG Medical School with a PhD in surgery, has studied wines since before college and has been a wine educator since the 1990s. He lives and works in Brazil's south-east, teaching at The Wine School Brazil (WSET approved). Tufi authored ‘Wines of Brazil', a part of the Classic Wine Library of L'Académie du Vin.         To learn more, visit https://www.nataliemaclean.com/354.

Are we closer in size to an atom or the universe? Neil deGrasse Tyson and Paul Mecurio answer grab-bag questions about Hawking Radiation, power on the moon, and whether our universe is inside a black hole.NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here: https://startalkmedia.com/show/cosmic-queries-black-hole-universe/Thanks to our Patrons Raj Gaddam, Jason Thurman, Foosoul, Jeff, Micheal Flint, Charles Watson, Sn3aky Viking, Chotch Kam, Nick the Winemaker, David Perez, Greg Haile, Daniel Smith Jr, Ryan Herchenbach, Demetrius Green, Wong Tang clan, Yash Vardhan, Enrico Klau, Micheal, Prakhar jai kumar, Dom, Stepphanie Young Raszagal1045, Leigh Hunt, Adam Hinckley, Adventure Music, MadHarold, Josh Edenfield, Noah Benoit, CN Scott, Andriy Knysh, Erkka Lehtonen, Eduardo Mancilla, Emil Roman, Brandon van Hinte, Eli The Great, Jonne Ticklén, T W, Murderbot, otto mann, Bob Binion, Stephen Pelo, Héywud Xiablomé, Morgan Greenhalgh, Mary Beebee, Kacey Biggs, Barry INgram, Host - History of Money, Banking, and Trade, Stefan, George Evans, Tyler Zarzeka, Jim Kirkpatrick, Jason acosta, Vincent L., C Edward George, Daniel Hester, Fahad Sheikh, Thor Maier, Msemaji Nlan, De'Saun Thomas, steve chilcote, Kevin, and hedrick sanabria for supporting us this week. Subscribe to SiriusXM Podcasts+ to listen to new episodes of StarTalk Radio ad-free and a whole week early.Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus.

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

In the latest blind tasting episode of GuildSomm: Into the Glass, host and Master Sommelier Chris Tanghe chats with Erica Orr, a Washington winemaker and enologist. Erica crafts the wines for her own label, Orr, and also has a lab service providing wine analysis and consulting for other Washington wineries. Chris pours her a white, a rosé, and a red. After Erica tastes the wines blind, she and Chris discuss winemaking cause and effect. Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers! Erica ran analysis on the wines that she and Chris tasted, which you can find on our website. Click over only when you're ready for the wines to be revealed! https://www.guildsomm.com/public_content/features/podcasts/b/guild_podcasts/posts/tasting-with-winemaker-erica-orr  Find out more about Erica's wine lab: https://www.orrwinelab.com Learn about Orr Wines: https://ericaorrwines.com Read our Tasting Study Guide: https://www.guildsomm.com/learn/study/w/study-wiki/2683/tasting Discover more GuildSomm blind tasting resources: https://www.guildsomm.com/learn/blind-tasting/

Peter Jakob Kühn made the wines at Weingut Peter Jakob Kühn in Germany's Rheingau region for many decades before retiring and passing the family winery on to his son Peter Bernhard Kühn.Peter Jakob, who was born in 1954, alludes to the constrained economic situation that existed in the German countryside following the Second World War. He recalls his grandfather, who had lived through two World Wars, and the relationship that his grandfather had with the rest of the family. Peter Jakob then describes meeting his wife and taking over the family winery in 1979 in the wake of his father's death. He recalls what steps he took to improve the quality of the wines and add to the size of the estate in the early days after assuming control. He contrasts his approach to the vineyards with the post-War emphasis on high yields that some of neighbors pursued. Peter Jakob speaks about a trip to Burgundy that served as an early inspiration. He also describes the setting and landscape of the area within the Rheingau where the winery is situated.Peter Jakob converted the estate to Biodynamic farming, and he describes the very personal reasons for that and other key decisions. As the quality of the wines improved, so did Peter Jakob's level of satisfaction with his own wines and their renown in the critical press. Peter Jakob describes how his mindset changed in response to both praise and some failure from others to understand the direction he was taking the wines. Specifically, he addresses the 1999 vintage for the winery and the malolactic conversion that took place in that year and others afterwards. He then talks about how a malolactic conversion changes the characteristics of a Riesling, and describes his vision for what a Riesling can be. Then he contrasts that vision for a Riesling with the stereotype of a racy, fruity German Riesling, which he was trying to avoid. Looking back from this vantage point, Peter Jakob describes the importance of his experimental phase in the early 2000s, as he tried different techniques in the winery. He also pinpoints his motivations for making those experiments and changes in the winery. He further discusses dry Germany Riesling and his thoughts on the topic, which are intertwined with a change in the climate as well as his personal experience. As the interview comes to a close, Peter Jakob talks about handing off the winery to his son Peter Bernhard and how he has experienced the change.This episode also features commentary from:Clemens Busch, Weingut Clemens BuschTomoko Kuriyama, ChanterêvesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.