Podcasts about Winemaker

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 Luxury Collection was released on the 4th September with four estate grown small batch wines, including Chardonnay, Grand Manseng and Saperavi!Andrew Santarossa, Winemaker shares his knowledge and love of Grand Manseng and Saperavi and why we need a little of both in our lives and Sam Isherwood becomes a convert. @thewineshowaustralia@gapsteadestate

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    

How can vines for wine thrive in Mount Etna's rocky, volcanic soils on the island of Sicily? Mount Etna is a perpetual baby in terms of its vineyard soils; constant rejuvenation of the soil through ash and lava impacts the vine's health and the resulting grape characteristics. The lava flows are centuries old and vary widely. So, how would a producer choose one flow over another for planting? How does Mount Etna still have pre-phylloxera vines that are over 200 years old? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ben Spencer, the award-winning author of The New Wines of Mount Etna. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Why did Ben find Fabio Costantino of Terra Costantino such a fascinating and emblematic person from Etna's wine community? What is the landscape of Mount Etna like, and what makes it unique and beautiful? How do producers on Etna choose which lava flow to plant on? What does it look like to grow grapes in a place as fertile as on Etna? How do Etna wines compare with other volcanic wines? Are field blends of different grape varieties still common in Etna's vineyards? How does Nerello Mascalese compare to Pinot Noir grapes? Why is Nerello Cappuccio mostly used in blends rather than as a single varietal wine? How does Carricante, Etna's signature white grape, develop the kerosene or petrol aroma often found in aged Riesling? What were some of the oldest vines Ben has seen on Mount Etna? How can you get the most out of a trip to Etna? Who would Ben love to share a bottle of wine with?   Key Takeaways How can vines for wine thrive in Mount Etna's rocky, volcanic soils on the island of Sicily? It's very, very fertile and you can plant just about anything. The vines are only part of that biodiversity. You can put a grafted vine selection, masala, cutting from your own vineyard into the earth. What it taps into will sort of define what that vine will be. We see 95% of the vines take because the soil is so fertile. Mount Etna's lava flows are centuries old and vary widely. How would a producer choose one flow over another for planting? Sometimes it's a simple budgetary decision or a farming decision, whether to take over an old vine vineyard or to buy something and replant new vines, whether you want to face the contours of the mountain, or if you want to ease into it with tractor or some sort of mechanized labor, not that many producers do much more than use a tractor in the vineyard, it's very difficult to use heavy machinery on it, and everybody harvests by hand. But certain contrada, certain lava flows, the age of the soil, the slope, east, north, south, they have different flavors. They have different spices, and it's all that lasagna layering of the mountain. It has its own style. How does Mount Etna still have pre-phylloxera vines that are over 200 years old? On Etna, we don't have a lot of clay. So we do have these very, very old vines. The soils need about 3% clay to incubate phylloxera over the winter. And so the soil isn't old enough to have that much clay in it. There's also the snow up at elevation, so it's just inhospitable to the louse. But the oldest vines that I've seen are either Nerello Mascalese or possibly Minnella. The trunks can get really, really big. They can get really long. They look like they're prehistoric.   About Benjamin Spencer Benjamin Spencer is the Director of Etna Wine School and the award-winning author of The New Wines of Mount Etna. In addition to holding a Diploma from the London-based Wine & Spirit Education Trust, Ben is a journalist, wine judge, and a professional winemaker with two decades of experience working with artisan and internationally traded wine brands in California and Italy.         To learn more, visit https://www.nataliemaclean.com/353.

On this week's show, we catch up with Taylor Whelan, Senior Winemaker at Mission Hill Family Estate, the 2025 Wine Align National Wine Awards Winery of the Year. The Okanagan hilltop winery, with its stunning vistas, has returned to the top once again. We talk with Taylor about how, at Mission Hill, it all comes down to caring about every part of growing and making wine. Joining us in the studio is Dave Edmonds, Chief Winemaker at Kim Crawford Wines. He offers a Master Class on Marlborough Sauvignon Blanc. We also check in on the harvest progress in the South Okanagan with Michael Bartier Co-owner, Winemaker, GM of Bartier Bros. Vineyard & Winery. Finally, David McBean, General Manager of Watermark Beach Resort in Osoyoos, joins us with plenty of reasons to visit the South Okanagan this fall.

For this episode, the Marys are on location with Rob Sinton, winemaker at El Dorado County's Starfield Vineyards. This is where the grapes meet the sky, as they say, thanks to high altitude vineyards reaching upwards of 2400 to 3000 feet in elevation.Here at Starfield Vineyards, you gaze at the vineyard views surrounded by evergreens in every direction. This mountain terroir gives El Dorado wines their distinct herbal and spicy flavor, or Sierra spice, as it's called in these parts, a flavor profile that makes them stand out among other California wines. We're so excited to be speaking with Rob Sinton at this gorgeous property set with lakes and miles of walking trails, where you can soak up the wine country experience and enjoy some darn good wines. Starfield is also the dream of Rob and his father Tom, whose love of wine led them on a quest to find the best place to grow Rhone and Italian varietals. Their search sent them into the Sierra Foothills and El Dorado County. Today Rob is not only making wine, he's reinventing wine labels using solargraphy, championing forgotten grapes, and even creating his own vermouths.We're sure that once you hear Rob's story, you'll want to plan a visit to this and other wineries in the mountainous El Dorado wine country.

Jill Upton and Sam Isherwood chat to chief winemaker at Neudorf, Todd Stevens, about his fabulous wines. To taste some back vintages and very special Neudorf Wines, book your ticket at The Rees Wine Weekend to be held on the 7th to 9th November.@thewineshowaustralia@neudorfwines

Friend of the show and winner of NZ Best Winery of the Year two years running, the brilliant Blair Walter chats to Jill Upton and Sam Isherwood about his beautiful wines and the importance of taking people through a journey. His wines will be on show at the Wine Weekend at The Rees Hotel 7th to 9th November.@thewineshowaustralia@feltonroadwines

John Hamel, visionary Winemaker & Director of Wine Growing for Hamel Family Wines, is known for crafting expressive, terroir-driven wines that have earned him acclaim and a devoted following. John shares his journey from vineyard to bottle and the philosophy that guides every decision in the cellar

How do elevation and slope influence the style of volcanic wines of Mount Etna? What can volcanic wine made on Mount Etna in Sicily teach us about life? How is Mount Etna's wine scene evolving? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ben Spencer, the award-winning author of The New Wines of Mount Etna. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Which aspects of Ben's first trip to Sicily in 2007 left a lasting impression? What stood out about Ben's first experience tasting Etna wine in Sicily? Which early experience exploring Etna's vineyards fundamentally changed Ben's understanding of the region and its wines? What do the wines of Etna show us about the relationship between winemaking and life? What are the biggest differences between winemaking in California and Etna, outside of terroir? What does the future look like for Etna wine? Are there limitations to the Etna DOC classification and what is the viable elevation range for vineyards? How do the wine characteristics vary between vines grown in different areas of the mountain? How do the periodic eruptions affect the soil in the vineyards on the slopes of Mount Etna? What was Ben's vision for the Etna Wine School and which programs are now available? How did Ben's poetry background influence his transition into wine writing? What can you expect from reading The New Wines of Mount Etna? What was the most surprising thing Ben discovered while writing The New Wines of Mount Etna? Why was researching the book particularly challenging for Ben?   Key Takeaways How do elevation and slope influence the style of volcanic wines of Mount Etna? At lower elevations, we're seeing more ripeness, earlier ripening, more boldness in the fruit. You see more opulent wines at lower elevations. Also, on the south slope, you're getting more development in the growing season because of the way the sun passes from the east along the south slope. The North Slope, we see a little bit more deflected light, especially in the shoulder seasons, so early spring and fall, and so you're getting more elegance. What can volcanic wine made on Mount Etna in Sicily teach us about life? To be patient, to watch, to listen, to learn from what's happening here, and to learn from everybody, because everybody has a different take on what's happening. Etna always moves outside of what we expect it to be. In the glass, we see a white wine, but all of a sudden there's white jasmine and orange flower together in the same field, and there's this juicy fruit and salinity and savory herbs and saltiness, and you get some repeated elements. How is Mount Etna's wine scene evolving? With Etna being at the beginning of a new wave of production, we are seeing a lot of people trying to define what that is, what Etna can be and will be. It'll be a study of the different elevations, of the different soil types, of the different districts where the wines are being made. But also Etna is a 10,000 foot tall cone. So there's a lot of different aspects to mountain wind, to sunlight, to the sea breezes, to old soils, young soils, and so there's a lot of things happening. So I think Etna will become a benchmark for variety, for exciting wines made from Carricante, the white grape variety here, and also Nerello mascalese, the red grape, which is made into sparkling wines, Rosés and red wines quite successfully.   About Benjamin Spencer Benjamin Spencer is the Director of Etna Wine School and the award-winning author of The New Wines of Mount Etna. In addition to holding a Diploma from the London-based Wine & Spirit Education Trust, Ben is a journalist, wine judge, and a professional winemaker with two decades of experience working with artisan and internationally traded wine brands in California and Italy.         To learn more, visit https://www.nataliemaclean.com/352.

This Labour Day weekend is the last long holiday weekend of the summer and features four winemakers preparing for the upcoming harvest. Leandro Nosal, Winemaker at Tinhorn Creek, is from a four-generation winemaking family in Mendoza. He has a degree in Agricultural Engineering and experience working in several wine regions worldwide, such as Bordeaux (France), Catalunya (Spain), Piedmont (Italy), California, Mexico's Valle de Guadalupe, Niagara (Canada), Marlborough (New Zealand), and the Okanagan. Dave Marchand, Winemaker at Lastella Winery, established his background in wine through work in the hospitality sector, including roles as Wine Director at Vancouver restaurants like CinCin, Fraîche, Le Crocodile, and Après 2. His experience includes time at Panther Creek Cellars in McMinnville, Oregon (now Elizabeth Chambers Cellars). He currently oversees production at La Stella. John Weber, Winemaker at Orofino Vineyards, co-founded Orofino Winery in the Similkameen Valley with his wife Virginia, who previously worked as a nurse. They moved from southern Saskatchewan, purchased a vineyard in Cawston in 2001, and set up Canada's only straw-bale winery. They have been producing wine in the region for nearly 25 years. Maurizio Maurizi is part of a new generation of Italian wine professionals. Born in 1983 into a family of winegrowers in the Marche region, he studied Viticulture & Enology at the University of Florence. Maurizi began his career at a co-operative winery in Ascoli Piceno and joined the Mezzacorona group as an agronomist's assistant in 2006, which included work in Sicily and Trentino. He currently manages winemaking operations and supervises over 400 growers supplying grapes to Mezzacorona in northern Italy.

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/

Virginia Willcock the newly crowned WMOTY joins Simon Nash and Jill Upton for a great chat about what it means to win this prestigious award.@thewineshowaustralia @vassefelix @winecompanion

GUESTS: Merry Edwards Dan Kosta Don Baumhefner Jim Fetzer John Buechsenstein

WBZ's Jordan Rich talks with Ken Hoggins of Ken's Wine Guide about his Winemaker Interview Series.Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

It’s harvest time for many grape farmers and the vineyards are full. But there are not enough hands on farms to pick and many, many farmers are serving in the military reserves, some for hundreds of days. Volunteers are still needed to help. Farmer and winemaker Daniel Peretz has spent over 450 days in reserves since the war began. He put out a call for volunteers and dozens of Israelis showed up at dawn this week at his vineyard and picked six tons of grapes that will be made into his award-winning wine. (photo: Arieh O'Sullivan) See omnystudio.com/listener for privacy information.

Had a great time interviewing Canadian Music Hall of Famer and 3-time Juno Winner Deborah Cox on the ‘Matt Talks Wine & Stuff with Interesting People' Podcast!  Deborah has partnered with Chateau Margilliere, located in Provence, France to create her own Rosé, Kazaisu. Named after her three children this project is a labour of love from someone who is deeply passionate about making organic wine. This was such a unique and entertaining conversation with such a talented individual.  You'll love it!  Side note: If you are in Southern Ontario Deborah will be performing at Casa Loma on August 27th! 

We love a good wine comeback story where the little guy wins!On today's show, a story that stopped the wine world in its tracks and made seemingly everyone cheer. It's a "Let's Hear It For The Little Guy" tale, a David versus Goliath story with a dreams do come true plot. We're talking with James Hall, founding winemaker of the illustrious Patz & Hall Winery California's Sonoma County. He's the guy who pulled off the unimaginable when he bought back his winery from one of wine's biggest conglomerates. James is here today to share his story and his wines with us, and to catch us up on how things are going since the buyback more than a year ago.

KCBS Radio's Foodie Chap Liam Mayclem speaks with Buena Vista Winery's Winemaker, Ryan Lynch, about the history of the winery. They share tasting notes on many of the wines that are named after family members of the original founder.

Wine Road Podcast Episode 233 Summary Hosts Marci Gordon and Beth Costa welcome Miro Tcholakov, winemaker at Trentadue Winery, for a lively discussion about wine, winemaking, and his journey in the industry. Key Highlights: Featured Wines: Miro introduces a Rosé of Sangiovese (Rosato) and a Sauvignon Blanc under the La Storia label. The Rosato is made using the "bleeding" method from old and new vineyards, while the Sauvignon Blanc marks a shift in branding for Trentadue. Winery Overview: Trentadue Winery, located in Geyserville, is one of Sonoma County's oldest wineries, bonded in 1969. Miro has been with the winery for 26 years, overseeing significant updates and producing estate-grown wines like Sangiovese, Malbec, and Montepulciano. Miro's Background: Originally from Bulgaria, Miro shares stories of his winemaking roots, including childhood memories of family winemaking and his early career in the U.S. He started his own label, Miro Cellars, focusing on Zinfandel and Petite Sirah. Events at Trentadue: Upcoming events include the Taste Destination 128 Barbecue Cook-Off (Aug 23) and the Lobster Feast (Sept 13). The winery also offers gondola vineyard tours and hosts weddings. Cultural Insights: Miro reflects on his upbringing in Bulgaria, his family's winemaking traditions, and his adventurous spirit, including spelunking expeditions in Europe. Additional Mentions: Lodging Recommendation: The Stavrand in Guerneville, a luxurious property surrounded by redwoods, was highlighted for visitors. Harvest Wine Trail: A one-day event on Sept 12 featuring 30 wineries offering unique harvest experiences. Miro's passion for winemaking and storytelling shines throughout the episode, making it a delightful listen for wine enthusiasts.

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.

The 'Matt Talks Wine & Stuff with Interesting People Podcast' is on one hell of a Napa Valley run! My guest, John Giannini, is the Winemaker for Mount Veeder Winery. This winery has been making classic Mountain Napa Valley Cabernet sauvignon since the early 1970's. Thrilled to learn more about this historic winery.

This week on our Vino Lingo segment we feature Blair Guthrie, Proprietor & Winemaker, Guthrie Family Wines, Sonoma County, defining the term “Mouse”.  Learn more by visiting guthriefamilywines.com

For our listeners I have to note that we conducted this interview in the lobby of a busy Sonoma hotel on a lovely Spring afternoon. I met up with Blair Guthrie who makes his eponymous wine in Sonoma. Blair is from New Zealand and after spending a bit of time in the US making wine, [...]

CapeTalk’s Sara-Jayne Makwala King is joined on Weekend Breakfast by Junel van der Merwe, the Cape Wine Master at Alvi’s Drift. Weekend Breakfast with Sara-Jayne Makwala King is the weekend breakfast show on CapeTalk. This 3-hour morning programme is the perfect (and perky!) way to kickstart your weekend. Author and journalist Sara-Jayne Makwala-King spends 3 hours interviewing a variety of guests about all things cultural and entertaining. The team keeps an eye on weekend news stories, but the focus remains on relaxation and restoration. Favourites include the weekly wellness check-in on Saturdays at 7:35am and heartfelt chats during the Sunday 9am profile interview. Listen live on Primedia+ Saturdays and Sundays between 07:00 and 10:00am (SA Time) to Weekend Breakfast with Sara-Jayne Makwala-King broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/AgPbZi9 or find all the catch-up podcasts here https://buff.ly/j1EhEkZ Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Gergely Makai, General Manager and Winemaker of Tokaj-Hétszőlő, joins us to discuss the history of the estate and its significance in the region, organic farming in Tokaji, and what gives these wines their signature acid and concentration. Give the episode a listen and go pick up some of these special wines!For fantastic bonus content, including extra episodes and a discussion of this interview, sign up at Patreon.com/CorkTaint. Thanks everybody

How does your perspective change when you start looking at life one vintage at a time, divided into seasons? What does it look like when wine is so deeply connected to a region that it shapes work, landscape, community, and what a culture values most? Why is Languedoc becoming a popular choice for organic, biodynamic, and natural winemaking? What makes a “bon moment” and why is it worth taking seriously? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Steve Hoffman, who has written an award-winning memoir called A Season for That: Lost and Found in the Other Southern France. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of Steve Hoffman's terrific new book, A Season for That: Lost and Found in the Other Southern France. 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 three people randomly from those who contact me. Good luck!   Highlights What was Steve's favourite aperitif discovery in France? How did a funny mispronunciation lead to an embarrassing introduction? How did stuffed cuttlefish challenge Steve's ideas about strong flavours and aromas in food? How does the historical connection between wine and work show up in French culture today? Why has the Languedoc remained in the shadow of Bordeaux and Burgundy, despite having the largest vineyard area in the world? What surprised Steve the most about the process of blending wine? Why does the latitude of a vineyard matter when learning about tasting wine? How can you have the best experience while visiting the Languedoc?   Key Takeaways How does your perspective change when you start looking at life one vintage at a time, divided into seasons? You start thinking about the unfolding year as not months and days, but as seasons, and you look forward to the next season. And you participate fully, and then you let that season be done, and don't mourn it, because you know it's going to come around again. It forces you to be present in the moment, because it's not like, if I just wait long enough, things are going to get better. What does it look like when wine is so deeply connected to a region that it shapes work, landscape, community, and what a culture values most? In wine country, wine is not just a pleasant accompaniment to life; it literally forms everything. The vines themselves actually form the landscape and just becomes a part of everything. It's work, it's what creates revenue that the village can survive, but then it's also something that you have with almost every meal. Why is Languedoc becoming a popular choice for organic, biodynamic, and natural winemaking? It's still an affordable place to buy a hectare of vines, and so young winemakers can come in and they can afford to experiment with organic, natural or biodynamic winemaking. A lot of the chemicals to avoid spoilage - the Languedoc naturally doesn't have much of that. What makes a “bon moment” and why is it worth taking seriously? It's translated as a good moment, but in France, it has all kinds of other connotations. I think everybody who's listening will recognize one of those moments where you're sitting with people that you care about, where there's good wine and there's good food. That's the centerpiece, that's the excuse to be together. But then the moment unfolds into something greater than itself.   About Steve Hoffman Steve Hoffman is a Minnesota tax preparer and food writer. His writing has won multiple national awards, including the 2019 James Beard M.F.K. Fisher Distinguished Writing Award. He has been published in Food & Wine, The Washington Post, and The Minneapolis Star Tribune, among other publications. He shares one acre on Turtle Lake, in Shoreview, Minnesota, with his wife, Mary Jo, their elderly and entitled puggle, and roughly 80,000 honeybees.       To learn more, visit https://www.nataliemaclean.com/349.

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Today's pre-show guest is Rex Pickett, author of Sideways. The main show guest is Trevor Durling, Winemaker from BV, Beaulieu Vineyard. This show was recorded on August 9, 2017 eight years ago. Due to a technical glitch, there is no recording of the live show recorded today, August 1, 2025. So for our podcast listeners, we offer this jewel of a Highlight show, in its place. Enjoy! In the live segment before CWC begins at the top of the hour, Steve and Dan visit with Rex Pickett, author of Sideways, the book, movie and now stage play. Then after the main show, we will hear more of Steve's interview with Rex Pickett. Rex Pickett, author of Sideways. First, Dan tells that somebody called him on the telephone way back in the ‘90s when he was writing at the LA Times, to ask him about Pinot Noir, Santa Barbara and Santa Ynez, the area where the book is set. Dan never got his name, and after the movie came out, Dan always assumed the call had come from Rex, but Rex says he wasn't the caller. The movie Sideways was not really about Merlot, it was more about Pinot Noir, or people, really. The situation of the market for Merlot changed as a consequence of the movie. The book was about Pinot Noir, not about Merlot. Dan says that Rex put his finger on the pulse of the industry at the time, what people were talking about in the industry then, which was that Pinot Noir was starting to take off in the US and particularly in cooler regions, Santa Barbara and Sonoma Counties in particular. A story about people, that happened to have wine in it. But it was a book about personalities and people, and only incidentally about wine. In Dan's opinion, it was a great book and movie but it really tapped into something that was more wine-related than what Rex was hoping for. Rex tells that he was starting to go to wine tastings and loved the lyricism and poetry about describing wine, (apart from some pretentiousness). Rex didn't know that the wine tasting scene would become so important in the movie. Merlot and the Cinema Merlot had been “overcropped” at the time and the movie thinned out the herd, as a lot of poor Merlot producers no longer make it. They agree that the movie did a lot for Pinot Noir and at that time we were starting to get away from the routine Cabernet-Chardonnay and into other wines and Pinot Noir was the one that first broke through, and that the movie picked up on that momentary market trend. Dan points out that in 1992 California had 8,000 acres of Merlot. In 1995, there were 58,000 acres of Merlot. Rex says they were mechanized-farming it and Steve says it just wasn't that good. Dan says there is good Merlot all over the place now but you have to be very careful what you buy because we're down to about 29,000 arcres now, which is way too much, and planted in the wrong places. Steve tells that his friend Jim from BV is there and he talks about when they were in DC, in April. Jim was there, he started singing and Steve was playing piano. Later we will hear a musical excerpt. At the intro to the main show, Steve re-introduces Rex Pickett, author of the book, screenplay and the new stage adaptation of Sideways which will be on stage in Santa Rosa from September 8 through October 1 (2017). Dan introduces Trevor Durling, winemaker at BV, which has been around since 1900. It was the home of the great André Tchelistcheff, starting in the 1930s up to around 1973. The BV style of the wines had been formed and it's not easy to shift. It's like turning an ocean liner. The problem always had been to use French oak versus American oak. BV started using American oak, for Cabernet. The fact is that BV didn't make certain grapes that had become popular, such as Zinfandel. Dan talked to André about that and André said he would not know how to make Zinfandel, as he didn't know it. Beaulieu Vineyards BV is a historic property and makes more varieties now. The flagship is still the BV Private Reserve.

How can you create a life you don't need a vacation from? What can we learn from the French about slowing down, savoring meals, and making conversation the heart of gatherings? What's it like living in the “other southern France”? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Steve Hoffman, who has written an award-winning memoir called A Season for That: Lost and Found in the Other Southern France. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a copy of Steve Hoffman's terrific new book, A Season for That: Lost and Found in the Other Southern France. 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 three people randomly from those who contact me. Good luck!   Highlights What do tax preparation and writing have in common? What inspired Steve to write about the Languedoc, which he refers to as the other Southern France? What were the major hurdles to getting A Season for That published? How did Steve shift from an article to a book mindset? What helped Steve find the balance between writing beautifully and the need to move the story forward? What important lessons did Steve learn from his editor, respected cookbook author Francis Lam? What was it like to move across the world with two young children? Are there insights about French parenting and family life that Steve continues to apply? How did Steve choose the specific village he wanted to live in? How do vulnerability and curiosity help with cultural immersion?   Key Takeaways Steve says that we're often sold the idea that our lives are boring and that we need relief from our lives. He believes in leading a life that doesn't require evacuation. That your life itself, if you are careful about it and a little bit intentional about it, can be the thing that you want to dive into every day. Steve mentions Thanksgiving as one of the very few occasions where he and his family commit to slowing down and making conversation around the table, and a great meal. There was something about the French willingness to let conversation be the point and a way of passing time that was really refreshing. Steve settled in 2012 as a family for an extended fall semester in the Languedoc region, which he refers to as the other southern France, because it is, to some extent, the poor cousin of what most people think of as southern France, primarily Provence and the Côte d'Azur, the Riviera, which was extensively touristed and a lot of money got brought into that region. Peter Mayle, Princess Grace, and F. Scott Fitzgerald made it a wealthy playground. Languedoc is the portion of Mediterranean France to the west of the Rhone. So the Rhone divides the country in two, east of the Rhone is Provence, and the Riviera west of the Rhone is Languedoc and eventually Roussillon. He had the kinds of experiences he had because they weren't in the grips of a tourist haven.   About Steve Hoffman Steve Hoffman is a Minnesota tax preparer and food writer. His writing has won multiple national awards, including the 2019 James Beard M.F.K. Fisher Distinguished Writing Award. He has been published in Food & Wine, The Washington Post, and The Minneapolis Star Tribune, among other publications. He shares one acre on Turtle Lake, in Shoreview, Minnesota, with his wife, Mary Jo, their elderly and entitled puggle, and roughly 80,000 honeybees.       To learn more, visit https://www.nataliemaclean.com/348.

In this episode of SuperPsyched, host Dr. Adam Dorsay interviews Austin Hope, the president and winemaker at Hope Family Wines in Paso Robles, California. They discuss the intricacies of winemaking, the history and unique terroir of Paso Robles, and the personal journey and passions that drive Austin's success. Austin shares insights into the wine community, the challenges he faced, and his commitment to quality and community. The conversation highlights the meaningful aspects of wine, from its production to its role in bringing people together, and underscores the importance of love and open-mindedness in both life and winemaking.00:00 Introduction to SuperPsyched00:28 The Mystique of Wine01:00 Interview with Austin Hope03:37 Austin's Journey into Winemaking05:36 Challenges and Triumphs07:03 Lessons from Mentors14:50 The Joys of Winemaking22:34 Family and Legacy26:41 Family Influence in Winemaking27:35 Promoting Paso Robles29:34 Terroir and Microclimates35:41 Community and Collaboration39:22 Innovative Wine Marketing43:08 The Importance of Overdelivering48:01 Final Thoughts and ReflectionsHelpful Links:Hope Family WinesAustin Hope WikiDr. Rachel Herz's research cited from the excellent book Why You Eat What You Eat https://a.co/d/aXvmRB9

This episode features my conversation with Tom Sherwood, the owner and winemaker of BXT Wines in California. BXT is an exploration of Californian viticulture through the lens of traditionally made sparkling wine. The idea of “Bubbles by Tom“ (BXT) is to take a grower-Champagne mentality and apply it to hand-crafted sparkling wines from grapes grown throughout California, and Tom seeks out interesting vineyard sites to work with for producing his small batches of these wines. He started this project in 2018 inspired by grower Champagne, but he grew up in Australia where he says he stumbled into wine making when he attended Adelaide University and studied Viticulture and Enology. He not only discovered a love for this career but he also me his now wife, Britt, who also works in the wine industry as the Director of Winemaking for Lawrence Wine Estates in Napa, CA. Tom was not afraid to get a little nerdy while talking about the details of his grape growing and winemaking practices, and you'll appreciate his transparency during our discussion about wine pricing and the state of the market for domestic sparkling wine. You can visit www.bxtwines.com to learn more about the portfolio, and you can connect with Tom by following @bxtwines on Instagram.Recorded July 20, 2025

Many that visit wine country dream of becoming a vintner or winemaker, but few make the dream come true. Sheree Thornsberry and her husband Brian did in fact, make the dream come true and then some. I met with Sheree and Winemaker Ashley Herzberg at Grand Cru Custom Crush just a few weeks ago, where [...]

This week on our Vino Lingo segment we feature Ashley Herzberg, Winemaker, Innumero Wines, Sonoma County, defining the term “Vibes”.  Learn more by visiting innumerowines.com

How does music, even types you dislike, make wine more enjoyable? Can curated playlists in tasting rooms and wine bars influence how customers drink, eat, and experience wine? What happens when you stop overthinking wine and music and just enjoy? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Lin, a Master of Wine and a Master of Fine Arts in Classical Piano and Musicology. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights How does a low-pitched, slow-tempo musical piece impact the perceived fruitiness of wine? What does "timbre" mean in musical terms? How do different musical characteristics influence the perception of wine's effervescence? Did the participants' music preferences correlate with their enjoyment of the wine? What might surprise you about how the wines tasted in silence compared? Why does the influence of sound on our perception tend to go unnoticed? How are some winemakers using music in their wineries? Are there retail applications for Susan's research into the influence of music on the perception of wine? What would be Susan's ideal live concert and wine pairing scenario? What are some of the possibilities in the future for AI-generated music for wine experiences? Is there an interest in similar research on the intersection between dance and wine perception? What future research areas is Susan considering in terms of music and wine perception? What three objects would Susan display in a museum representing her life and passions? If Susan could share a wine with anyone outside the wine industry, who would it be and why? How can you start being more intentional about exploring sensory experiences with wine and music?   Key Takeaways How does music, even types you dislike, make wine more enjoyable? Susan says that in her experiments, the wine that was consistently the worst, least balanced, was the wine tasted without music. Even if somebody said I really didn't like this music, it was a way better wine to them than without music. Even for the wine experts, the wines were much more palatable without music. I think that's why sound can be a very, very powerful thing. Can curated playlists in tasting rooms and wine bars influence how customers drink, eat, and experience wine? Susan has worked with tasting rooms and wine bars to curate their playlists in terms of the experiences that they want their customers to have. You want to have people be a little more relaxed in the morning, but then, you start amping it up for the evening. I put together a complete journey, that sort of sonic seasoning for different expressions of their wines, for big bold red versus for their light, youthful white wines. What happens when you stop overthinking wine and music and just enjoy? Susan says that with the melding of music and wine, there's still so much to learn. Keep trying things. Don't worry about whether it's right or wrong. Just enjoy the experience. Let everything come in sensorially and enjoy that and embrace again the mystery of things. We can't explain everything through data, and that's a good thing.   About Susan R. Lin Susan R. Lin is a Master of Wine and a Master of Fine Arts in Classical Piano and Musicology. Susan's MW research paper ‘Influences of Classical Music on the Sensory Perception of a Brut Non-Vintage Champagne' and subsequent work on the interaction of music and wine have been featured in Decanter, Food & Wine, GuildSomm, and others. Each of Susan's creations is rooted in academic research and inspired by a deep respect for the essence of wine and music.         To learn more, visit https://www.nataliemaclean.com/347.

Golden mussels are a dangerous new invader in California's water supply. Also, a documentary about the oldest and largest Asian American civil rights organization in the country. Finally, a memoir about the first winery in Fair Play, Calif.

This week on our Vino Lingo segment we feature Adam Casto, Winemaker, Ehlers Estate, Napa Valley, defining the term “Persona”.  Learn more by visiting ehlersestate.com

Ehlers Estate Winery is always a fun place to visit and this time we met up with Winemaker Adam Casto and his four legged friend Adrian. Ehlers is found on Highway 29 just around the corner from the Culinary Institute of America, a historic area in Napa Valley. We talked about science, wine, vineyards and [...]

Why might a symphony night pair just as well with your wine as a heavy metal ballad? What is “sonic seasoning” and how can music impact the way we experience the taste of wine? How are sensory experiences like music, taste, and atmosphere all connected? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Susan Lin, a Master of Wine and a Master of Fine Arts in Classical Piano and Musicology. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What did Susan's grandfather teach her about fine beverages and hospitality? How did playing piano in hotels as a child shape Susan's perspective on the holistic nature of our sensory experiences? Is there a connection between Susan's backgrounds in tech, music, and wine? When did Susan decide she wanted to dive deeper into the intersection between music and wine? What makes a wine "musical"? How do cross-modal correspondences impact wine tasting? Why was Brut Non-Vintage Champagne Susan's choice for her research paper? What is "sonic seasoning" in the context of wine and music? What was Susan's most memorable wine and music pairing event? What might surprise you about the intersection between classical music and heavy metal? How did Susan set up her experiment to observe how music affected participants' perceptions of the wine they were tasting?   Key Takeaways Susan says she was always encouraging a Bach goth night at the symphony to bring people together. I like to say, whether my Brahms is your Metallica or vice versa, music can make such a difference in what you're feeling. Hence, if you got a glass of wine, what you're tasting in that glass, right? I've actually done a few experiments with heavy metal. People feel a lot of things, and there are ballads in metal. It's not just your typical really assertive sound all the time. It can be really soulful too and I noticed a lot of use of medieval melodies and folk songs in the ballads that are really nice. So not too far of a distance between Brahms and Metallica in that sense. Susan explains that if you're listening to something that might add a little bit of pizzazz here or there to your wine, like seasoning can do. It's more of a fun term, not a scientific term. All classical composers experienced all the emotions and all the feelings that we all do and it comes through in their music. Maybe they can be feeling joyful or melancholy or longing or frustrated or upset, and everything in between. So the nature of the seasoning is that it can run in many, many different ways. Susan observed during her performances how moods of the guests changed depending on what she played. Everything in the sensory world, all of our experiences, are really taken in holistically, right? It's not like, oh, we're just listening to this one thing and that's isolated. Oh, and we're tasting this one thing, we're smelling this one thing, and we're seeing something. It's all together. I knew that it was something special, and knew that it was something that I wanted to learn more about, or just somehow be a part of. And playing the piano in those situations actually was a great way for me to be a part of it.   About Susan R. Lin Susan R. Lin is a Master of Wine and a Master of Fine Arts in Classical Piano and Musicology.         To learn more, visit https://www.nataliemaclean.com/346. Susan's MW research paper ‘Influences of Classical Music on the Sensory Perception of a Brut Non-Vintage Champagne' and subsequent work on the interaction of music and wine have been featured in Decanter, Food & Wine, GuildSomm, and others. Each of Susan's creations is rooted in academic research and inspired by a deep respect for the essence of wine and music.

This week on our Vino Lingo segment we feature Kenny McMahon, Co-Founder & Winemaker, Arabilis, Willamette Valley, defining the term “Millerandage”.  Learn more by visiting arabiliswines.com

What turns a wine country visit into an incredibly memorable experience? What are the hidden perks of off-peak wine travel? How has digital media transformed the way people plan wine travel? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Amy Wislocki, editor-in-chief of Decanter, the world's most prestigious wine magazine. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, The Ultimate Wine Lover's Travel Guide. 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.   Highlights What don't many wine lovers realize about the wine-making history of the country of Georgia? How important is authentic cultural immersion to wine travel? Can wine tourism help preserve cultural heritage in regions recovering from political strife? What's the association between wineries and wildlife? How and why are many wineries now catering to families? What was Amy's approach to balancing practical with sharing the romance of the locations in The Ultimate Wine Lover's Travel Guide? What would Amy include in her perfect wine day itinerary? How has COVID-19 impacted wine travel? What are the advantages of travelling to wine regions outside of the peak seasons? Is environmental consciousness changing wine tourism? How has digital media transformed wine travel writing? Has the rise of influencers changed the wine industry? What would Amy add to a new edition of the book? What should you be asking about wine travel? How does Amy want readers to feel after reading The Ultimate Wine Lover's Travel Guide? Which famous figures would Amy want to be able to share a bottle of wine with?   Key Takeaways What turns a wine country visit into an incredibly memorable experience? Amy advises to mix it up a bit and not cram too much into the day, because then that becomes too stressful. Probably a bit of planning will help to make it a perfect day. Often you need to book in advance. So maybe just two winery visits, one in the morning, one in the afternoon. Go somewhere for lunch where you can sit outside and just enjoy the beautiful views, get some fresh air. You might be able to hire a bicycle or go for a hike around the vineyards. See a beautiful village that has some nice culture, or architectural churches. What are the hidden perks of off-peak wine travel? Amy says the main thing is that the winemaker might have more time to spend with you. There must be certain times of the year that are really busy, not only in terms of tourists, but in terms of the winemaking. Also you have a higher chance of just being able to get into some of the most sought-after wineries. There might be some wineries that are just fully booked for ages. How has digital media transformed the way people plan wine travel? Amy observes that on social media, you can watch videos and reels of place which inspires people to do more research. So they might be sparked off by something they see on TikTok or Facebook or Instagram, and then they might go to Decanter.com, and read the whole article. So it's all complementary.   About Amy Wislocki Amy has more than 30 years' experience in publishing, and worked at a senior level for leading companies in the consumer, business-to-business and contract publishing arenas, before joining Decanter in October 2000 as Magazine Editor. As well as overseeing content planning and production for the print offering, she has also been involved in developing digital channels, Decanter.com and Decanter Premium.         To learn more, visit https://www.nataliemaclean.com/345.

Finding Jesus in Unexpected Places // Jesus the Winemaker John 2:1-5 (ESV)“On the third day, there was a wedding at Cana in Galilee, and the mother of Jesus was there. Jesus was also invited to the wedding with his disciples. When the wine ran out, the mother of Jesus said to him, ‘They have no wine.' And Jesus said to her, ‘Woman, what does this have to do with me? My hour has not yet come.' His mother said to the servants, ‘Do whatever he tells you.'”  John 2:6-12 (ESV)“Now there were six stone water jars there for the Jewish rites of purification, each holding twenty or thirty gallons. Jesus said to the servants, ‘Fill the jars with water.' And they filled them up to the brim. And he said to them, ‘Now draw some out and take it to the master of the feast.' So they took it. When the master of the feast tasted the water now become wine, and did not know where it came from (though the servants who had drawn the water knew), the master of the feast called the bridegroom and said to him, ‘Everyone serves the good wine first, and when people have drunk freely, then the poor wine. But you have kept the good wine until now.' This, the first of his signs, Jesus did at Cana in Galilee, and manifested his glory. And his disciples believed in him. After this he went down to Capernaum, with his mother and his brothers and his disciples, and they stayed there for a few days.” John 21:25 (ESV)“Now there are also many other things that Jesus did. Were every one of them to be written, I suppose that the world itself could not contain the books that would be written.” Isaiah 25:6-9 (ESV)“On this mountain the Lord of hosts will make for all peoples a feast of rich food, a feast of well-aged wine, of rich food full of marrow, of aged wine well refined. And he will swallow up on this mountain the covering that is cast over all peoples, the veil that is spread over all nations. He will swallow up death forever; and the Lord God will wipe away tears from all faces, and the reproach of his people he will take away from all the earth, for the Lord has spoken. It will be said on that day, “Behold, this is our God; we have waited for him, that he might save us. This is the Lord; we have waited for him; let us be glad and rejoice in his salvation.” 2 Corinthians 3:15-18 (ESV)“Yes, to this day whenever Moses is read a veil lies over their hearts. But when one turns to the Lord, the veil is removed. Now the Lord is the Spirit, and where the Spirit of the Lord is, there is freedom. And we all, with unveiled face, beholding the glory of the Lord, are being transformed into the same image from one degree of glory to another. For this comes from the Lord who is the Spirit.” Jesus' Actions… Honored Others  Announced His Kingdom  Provided Joy

Episode 230 Sponsored by: River Road Family Vineyards and Winery Craig Colagrossi, Owner and Winemaker of Colagrossi Wines Craig Colagrosi joined us today and we chat about his winery's offerings, featuring a Montepulciano from Dunnigan Hills and plans for bottling diverse Italian varietals and Bordeaux blends.  We also cover upcoming events on the Wine Road, including the Summer Wine Trail and the release of a new book by Jack Florence on the history of Dry Creek Valley.   Wine of the Day: Colagrossi Wines 2023 Montepulciano Links: Colagrossi Wines Summer Wine Trail Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Last fall, I met Francesco Galgani and tried his wines and I was completely blown away. I always think of Vernaccia as a more historical Pinot Grigio -- light on flavor, boring, and not anything to get excited about. But then I visited Cappella Sant'Andrea. HOLY CRAP!! This is the BEST Vernaccia on earth. Francesco and Flavia, the owners and winemakers, are truly the Masters of Vernaccia di San Gimignano. You will never taste Vernaccia like this.    In the show Francesco and I discuss the long history of Vernaccia, wine in San Gimignano, why there is so much crappy Vernaccia, and how they do it right. Their Rialto and Prima Luce, especially are stunning. I can't sing their praises more.   Two things mentioned in the show:  Follow Francesco on IG, he's a brilliant artist: @francescogalgani If you want to order directly from Francesco, and have the wine shipped from Italy, please visit their website: https://www.cappellasantandrea.it/chi-siamo1 and you can contact them for orders and pricing!      Full show notes and all back episodes are on Patreon. Join the community today! www.patreon.com/winefornormalpeople _______________________________________________________________   This show is brought to you by my exclusive sponsor, Wine Access – THE place to discover your next favorite bottle. Wine Access has highly allocated wines and incredible values, plus free shipping on orders of $150 or more. You can't go wrong with Wine Access! Join the WFNP/Wine Access wine club and get 6 awesome bottles for just $150 four times a year. That includes shipping! When you become a member, you also get 10% all your purchases on the site. Go to wineaccess.com/normal to sign up!   

As consumer preferences shift towards healthier lifestyles, the non-alcoholic wine sector is poised for unprecedented growth. With the no- and low-alcohol drinks market expected to expand by over $4 billion by 2028, join us as we explore how innovative winemaking techniques and strategic insights are reshaping this industry with winemaker Duncan Shouler.In this episode, we dive deep into the fascinating world of non-alcoholic wines with Duncan Shouler, a renowned Director and Winemaking Consultant at Enobev Consulting. With a background in Marine Biology, Duncan's wine journey began in 2004, leading him to work with prestigious producers like Château Angelus and Giesen Wines, where he served as Chief Winemaker. Notably, Duncan was awarded Winemaker of the Year at the New Zealand International Wine Show in 2023 for his exceptional work with Giesen's wines.A pioneer in the non-alcoholic wine space, he played a key role in launching a best-selling collection of premium de-alcoholized wines in the USA and continues to advocate for innovation within this growing category. In our conversation, we'll explore his unique journey, the innovative techniques behind alcohol removal, and the grape varieties best suited for producing exceptional non-alcoholic wines. Duncan also addresses common misconceptions about this category and shares insights into the challenges and future trends that lie ahead.Connect with Duncan on Instagram @DuncanShouler, or on LinkedIn. Reach out to Duncan if you're looking to learn more about his services at Enobev Consulting.  Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes! Subscribe to Bottled in China to follow the journey!Check out our new website & find out more at https://www.thebottledshow.com

Mentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level! Leave a review on Spotify or Apple Podcasts! Texas Wine In the NewsSilicon Valley Bank Report on DTC Shipping Reported by The Drinks Business: “Smaller wineries lead economic turnaround in the US”Brittany Brillo Garley for Eater Houston: “The Texas Michelin-Recognized Sommelier Who Is Allergic to Wine”Wes Marshall for The Austin Chronicle: "Nine Texas Wines Receive Decanter AwardsWineries, claim your listing and consider membership at Texas Wine Lover - Signup PageInterview with Andrew Sides of Lost Draw Wines Lost Draw Wines Demerit and Gold Star Gold Star: Fredericksburg's Food and Drink (Wine!) Scene for being included in Food and Wine Magazine's recent article “The Top Small US Cities for Food and Drink” Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!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, wine education classes, and membership options here.