Podcasts about winemakers

What does it take to run the wine programme for eight restaurants inside one of Hong Kong's most storied hotel groups, and how do you earn a guest's trust for a US$600 pour of 1975 Petrus? We sat down inside Petrus itself, the flagship restaurant at Island Shangri-La Hong Kong, high above Pacific Place at the heart of the city's energy, to find out.We're joined by Cyrus Ho, hotel sommelier for the Shangri-La Group in Hong Kong, who oversees the wine programme across all eight of the group's restaurants, from Cantonese fine dining to Japanese, French and everything in between.Cyrus walks us through the week he spent doing nothing but refilling water glasses under his mentor's watch, the vintage mix-up that taught him never to skip showing a label, and the six-hour mountain drive into Yunnan that convinced him Chinese Chardonnay deserves serious attention.Expect back-vintage Petrus by the glass, a side career as a certified tea master, and a clear-eyed read on why the next generation isn't reaching for wine. Tune in!▬▬

Meet Brian and Jessica, a husband and wife winemaking team from Kansas. Yes, you heard that right - Kansas! It's not as crazy as it sounds. In fact, did you know that in the 1800's, Kansas was one of the top wine producing states in the country? Brian and Jessica are one of a group of winemakers bringing back winemaking in Kansas through their new winery Wendelin Vines. And, you won't believe the story of how they got here, but you have to listen in to get the full story. All we'll say is that their adventure started on a beach in Maui drinking Mimosas at 10 AM in the morning, and today, they are in Kansas making wine. Enough said. We had a wonderful time getting to know Brian and Jessica, and you will, too. They are what happens when curiosity, passion, and DNA combine into something pretty wonderful. Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us:  https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

As alcohol consumption decreases in younger generations, Vermont winemakers are looking for federal recognition for the Champlain Valley of Vermont. It would help them market their products nationwide and could also increase agritourism to the Champlain Valley.We're joined by three wine producers in the Champlain Valley region. Deirdre Heekin is the founder of Domaine La Garagista farm and winery and vice president of Vermont Grape & Wine Council, Camila Carrillo is founder of La Montañuela wine and owner of the 10 Green Street wine bar in Vergennes, and Kenneth Albert is founder of Shelburne Vineyard. They tell us about the grapes they grow, and how they plan to gain traction in the wine industry.Broadcast live on Tuesday, Aug. 4, 2026, at noon; rebroadcast at 7 p.m.

Ever wondered what it takes to turn Saint-Émilion's overlooked neighbours into a destination in their own right? This episode takes us to Château de Lussac, flagship estate of a Bordeaux group that's rebuilding itself château by château, and rethinking what a satellite appellation can be.We sit down with Anthony Appollot, general manager of Sarments Vignobles, a sixth-generation Saint-Émilion winemaker who spent years as an independent vineyard consultant before assembling the group's four estates in under a decade, to trace how it all came together and where he's taking it next.Anthony walks us through top-grafting Chenin Blanc onto decades-old Merlot vines, why he's pulling up a third of Lussac's vineyard to plant walnut trees and truffle oaks, and the disease-spotting drone he helped calibrate that kept the group's harvest intact during 2024's brutal mildew year.Expect an 80-year-old field blend planted after a killer frost, a secret Italian grape variety, and a very candid read on the Bordeaux crisis from someone who's still buying. Tune in!▬▬

Calculate the perfect number of bottles: https://www.theweddingwines.com/calculatorPersonnalize your wine label for your wedding: https://www.theweddingwines.com/label-makerChoosing wine for your wedding is the biggest wine purchase most people ever make (often hundreds of bottles) and almost nobody teaches you how to do it. In this video: the exact quantity formula, where to spend and where to save, the crowd-pleaser styles that work for 100+ guests, why your toast bubbles shouldn't be Champagne, the sale-or-return trick, corkage math, serving logistics that make cheap wine taste expensive (and expensive wine taste cheap), and how to make the wine actually mean something on the day.▬▬▬▬▬▬▬▬▬▬

After more than two decades in hospitality, Amelia Birch has built a business that reflects exactly what she believes in. Amelia is the founder of Famelia, Australia’s only wine bar and bottle shop dedicated exclusively to championing women winemakers and women-led wine businesses. But her journey to Famelia was far from straightforward. In this episode of Straight To The Source, Amelia joins Lucy Allon to share how losing her award-winning restaurant, The Book Kitchen, forced her to rebuild, reassess and create something with deeper purpose. She explains why Famelia became exclusively focused on women-made wine, how conscious consumerism can drive meaningful industry change, and why hospitality should feel welcoming rather than intimidating. The conversation also explores sustainable hospitality, achieving two Food Made Good stars from the Sustainable Restaurant Association, entrepreneurship, motherhood and Amelia’s belief that authentic, values-led businesses can make a greater impact than those focused on profit alone. This is an honest conversation about women in wine, rebuilding after adversity and creating a hospitality business that genuinely stands for something. What You'll Hear in This Episode From The Book Kitchen to Famelia: How losing her award-winning restaurant during Sydney’s light rail construction reshaped Amelia’s career and approach to business. Why Famelia exclusively champions women winemakers: The customer behaviour and industry realities that inspired Amelia to create a wine bar and bottle shop dedicated to women-made wine. The visibility gap for women in wine: Why many customers still do not realise how few women are represented across the wine industry. Making wine more approachable: Amelia’s mission to remove intimidation, gatekeeping and unnecessary complexity from the wine experience. The power of conscious consumerism: How everyday purchasing decisions can support women winemakers, independent producers and businesses with purpose. Purpose over profit in hospitality: Why Amelia measures success through authenticity, community and impact rather than revenue alone. Building a values-led hospitality business: How purpose can guide decisions, strengthen customer loyalty and create a clearer point of difference. Sustainability at Famelia: What achieving two Food Made Good stars from the Sustainable Restaurant Association means and how Amelia is embedding sustainability into daily operations. Leadership shaped by adversity: How business loss, resilience and reinvention influenced Amelia’s leadership style. Motherhood and entrepreneurship: The realities of raising two teenage boys while growing an independent hospitality business. The future of Famelia: Amelia’s ambitions for the business and her broader vision for women in wine and hospitality. Going Straight To The Source: Amelia's powerful definition of respecting provenance, recognising producers and choosing to support the people behind every product. Follow Amelia Birch & Famelia @famelia.wine• @amelia.famelia Resources & Mentions Famelia Wine Bar & Bottle Shop: https://famelia.com.au • Sustainable Restaurant Association – Food Made Good Standard: https://www.foodmadegood.org About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry. You can find us:• Straight To The Source Podcast: https://lnk.to/jBCTBE • Instagram: https://www.instagram.com/straight_to_the_source/ • Website: http://straighttothesource.com.au Keywords Amelia Birch, Famelia Wine Bar, women winemakers Australia, women in wine Australia, hospitality leadership, purpose driven business, conscious consumerism, sustainable hospitality, Food Made Good, Sustainable Restaurant Association, Australian wine podcast, hospitality podcast Australia, female entrepreneurs Australia, Sydney wine bar, sommelier Australia, hospitality sustainability, hospitality leadership podcast, Straight To The Source podcast, Lucy Allon, Tawnya Bahr@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

Send us Fan MailA winemaker gets cut, a flagship winery gets prepped for sale, and suddenly we are not talking about tasting notes anymore. We dig into the Oakridge bombshell: David Bicknell, the winemaker many credit with changing the direction of Australian Chardonnay, is made redundant after decades shaping the Yarra Valley's most influential single-vineyard wines. The language around it matters, the emotion is real, and the business logic is confronting.From there we zoom out into the Australian wine industry crisis and the structures that helped create it. We talk Endeavour Group, Dan Murphy's, BWS, Woolworths, Coles, and the retail duopoly that has both selling power and buying power. We unpack “ghost brands”, why shelf space is everything, and how vertical integration can turn a product built on provenance and story into a price-led commodity. We also revisit the political side: ACCC scrutiny, Senate inquiry warnings, and how quickly important reform can disappear when the spotlight moves on.We do not pretend there is one simple fix, but we do land on practical actions for drinkers who want better wine and a healthier industry: check the back label, understand who is importing and controlling the brand, and buy direct from small producers when you can. If this conversation sparks a reaction, share it with a mate, subscribe for more, and leave us a review so more people can find it. Follow us on instagram @winewithmegandmeland TikTok! @winewithmegmel

Ever wondered what it actually takes to sell a single bottle for over a million pounds? This episode takes us inside Christie's, the auction house that has been selling wine since 1766, with someone who stands at the rostrum himself.We sit down with Tim Triptree MW, International Director of Wine & Spirits at Christie's, in Macau, where he's judging the Wynn Signature Chinese Wine Awards, to trace his path from investment banking to the world's oldest auction house, and to unpack exactly how a bottle goes from a private cellar to a world record hammer price.Tim walks us through his unlikely route into wine, what it takes to pass the notoriously brutal Master of Wine exam, how Christie's verifies that a bottle is genuinely what it claims to be, and why Chinese wines might be the next big thing to hit the secondary market.Expect a 1.2-million-pound bottle of whisky, a champagne dosage deep-dive, and a very honest take on why Bordeaux still dominates the room. Tune in!▬▬

Pour a glass and hold onto your tiara: this episode drops us straight into the gilded world of Rare Champagne, the vintage-only prestige cuvée born at the court of Versailles. We sit down with Maud Rabin, Managing Director of Rare Champagne, inside the house's headquarters in Reims (in the Salon Marie-Antoinette itself) to unravel a story that runs from a queen's love of pineapple in 1785 to a bottle dressed by Van Cleef & Arpels two centuries later.Maud trades ten years in fashion for the world of Champagne, tracks down the very family who relaunched the brand, and reveals why Rare Champagne only exists in vintage years, why it took four decades to make just four rosés, and why the tiara on every bottle is glued by hand, one dot at a time, by a team of eight women in Reims.Expect royal history, Chardonnay obsession, and a glass of Rare 1988 paired with Comte. Tune in!▬▬

Sebastian Höpfner, Jahrgang 1986, aus Flensburg stammend ist kein Herold, der Etiketten vorliest. Er ist eher wie jemand, der einen alten Brief gefunden hat und herausfinden will, wer ihn wirklich geschrieben hat. Dass er dabei zuverlässig bei Antworten landet, die andere nicht mal als Fragen formuliert hätten, gehört zu den Dingen, die man von ihm nach ein paar Minuten schlicht erwartet. ___ Als kleinen Bonus für Dich haben wir uns Christoph Nicklas, einen der absoluten Weinfachmenschen und Fachjournalisten unserer Republik vor das Mikrofon geholt, da sich das berühmte „Judgement of Paris“ im Mai zum 20. Mal jährte und anlässlich dessen die legendäre Vergleichsprobe mit ausgewählten Weinen im Rahmen des vom Meininger Verlag durchgeführten SOMMELIER SPRING SUMMIT, bei dem die besten SOMMELIERS aus dem D-A-CH-Raum nach Neustadt geladen werden, erneut exemplarisch durchgeführt wurde. Und natürlich lassen wir es uns nicht nehmen, Christoph um seine Eindrücke zu bitten. Angedacht war es als kleiner, 10-minütiger Einspieler, und dann ist doch eine ganze Stunde daraus geworden – und das nicht ohne Grund. DANKE, Christoph Nicklas, für Deine Eindrücke – wir hätten uns noch Stunden austauschen können. ___ Doch zurück zu Sebastian, dessen Weg begann in Flensburg, wo er bei Mäder's Restauration das Handwerk lernte. Den Wein entdeckte er dann nicht im Kurs und nicht aus dem Lehrbuch, sondern im Gourmetrestaurant Die Quadriga des Berliner Brandenburger Hofs: eine deutsche Weinkarte, alle 13 Anbaugebiete mit einer Tiefe, die ihn nach eigenem Bekunden bis heute suchen lässt. Was folgte, war keine geplante Karriere, sondern eine Folge von Entscheidungen, die alle in dieselbe Richtung zeigten: Waldorf Astoria Berlin, Riva Hotel Konstanz, dann ab 2017 bis 2022 als Head-Sommelier im Restaurant Français des Steigenberger Frankfurter Hofs, einem Haus mit Michelin-Stern, in dem er die Weinkarte so aufbaute, als würde er ein Manuskript verfassen. Danach, für knapp zwei Jahre, der Taubenkobel in Schützen am Gebirge in Österreich, eines der bekanntesten Häuser der biodynamisch und naturweinaffin ausgerichteten österreichischen Spitzengastronomie. Seit Januar 2025 ist Sebastian Sommelier im Berliner Drei-Sterne-Restaurant Rutz, das von Marco Müller und dem Inhaberehepaar Anja und Carsten Schmidt geführt wird und seit 2020 als einziges Restaurant Berlins drei Michelin-Sterne trägt sowie zusätzlich den Grünen Michelin-Stern für nachhaltiges Wirtschaften. Die 800 Positionen umfassende Weinkarte des Rutz ist dort sein Instrument. Die Branche hat das alles registriert: Rolling Pin führte Sebastian Höpfner 2024 auf Platz 8 der 50 besten Sommeliers Deutschlands, 2023 unter den Top 50 Österreichs. Der Sternefresser kürte ihn 2023, der Gusto 2025 zum Sommelier des Jahres; der Schlemmer Atlas listete ihn bereits 2020 unter den Top 50. Das ist keine Preissammelmentalität. Das sind Markierungen auf einem Weg, der konsequent in eine Richtung führt: raus aus der Komfortzone, rein in das Unangenehme, das hinterher besser schmeckt. Und was hat das alles mit Lodi zu tun? Fast alles. Sebastian Höpfner hat das Talent, zwischen den Welten zu übersetzen, ohne je zu vergessen, aus welcher er kommt. Sein Leitfaden, Respekt vor der Klassik und Offenheit für die Moderne, beschreibt Lodi besser als jede offizielle AVA-Beschreibung: eine Region, in der Zinfandel-Stöcke aus dem Jahr 1886 neben Winemakers mit Betonei-Tanks und Orangewein aus Picpoul stehen. Wer am Taubenkobel gelernt hat, was nicht-interventionistisches Arbeiten mit Wein bedeutet, und wer am Rutz versteht, warum Nachhaltigkeit kein Marketingbegriff ist, der kann Lodi erklären. Und zwar nicht als Kuriosität, sondern als das, was es ist: eine der bedeutendsten Weinregionen der Welt, die sich über Jahrzehnte erfolgreich geweigert hat, so zu klingen.

Forget everything you think you know about California wine. Pour yourself a glass, settle in, and let Christopher Beros, Asia Director of the California Wine Institute, take you from the fog-cooled vineyards of Napa and Sonoma all the way to the booming wine bars of Southeast Asia. Recorded live at Vinexpo Hong Kong, this conversation crackles with the energy of a region that refuses to sit still.Christopher trades finance for wine, builds an import business in mainland China, then spends a decade championing California across Greater China and Southeast Asia. Along the way he unpacks the 154 AVAs that make up the most diverse wine state on earth, retells the Judgment of Paris with an insider's eye, and explains why California's "no rules" philosophy turns winemakers loose to experiment.Then we open the bottles. Four Chardonnays, all from Carneros, all wildly different. Tune in for a masterclass in why California is far more than big oaky whites, and why Asia's most curious drinkers are falling for it.▬▬

It's been a tough time for the California wine industry because alcohol sales are dropping. But a growing number of Latino winemakers in Sonoma County hope to turn that tide. Reporter: Shandra Back, KRCB California lawmakers adopted a state budget on Monday. The legislature's spending plan pushes back on some of Governor Gavin Newsom's proposed cuts. Reporter: Laura Fitzgerald, CapRadio Learn more about your ad choices. Visit megaphone.fm/adchoices

I think one of my big mistakes in life was to teach my son-in-law about Champagne and Sparkling wine. My depletion rate has doubled. The intrigue for me to speak with Arnaud Werrich is hard to describe. I am fascinated with wine of course, but immigration as well. Who would pick their lives up to move to a new country to start a new career. I am jealous of this type of courage. Arnaud isn't just another winemaker crossing the ocean, chasing the "California dream." He's a scientist thrust into a world where centuries-old French mastery collides with New World rebellion—a tension that simmers in every bottle he produces. Does the Anderson Valley's wild, fog-kissed landscape really have what it takes to rival Champagne, or is it a daring gamble that only nostalgia and romance can prop up? As Arnaud tells it, French tradition can be both an anchor and a shackle: the rules are clear back home, but on California soil, the future is written by those brave enough to experiment. You'll hear the friction between luxury and authenticity, the old guard of family-driven wineries and the crushing volume of global brands. Sparkling wine, once accessible and communal, now competes in a market distracted by fleeting trends—wine in a can, non-alcoholic fizz, and tourism feeding on lavish lifestyles rather than love of the land. Even the climate itself has become an antagonist, pushing vineyards toward crisis and innovation as Mother Nature rewrites the script. This episode bubbles over with questions that demand answers. Can a wine made in California truly capture the soul and mystique of Champagne, or will it always be an imitation in the eyes of the world? As climate change creeps into every corner of the vineyard, how far can tradition stretch before something essential is lost? Is luxury in wine defined by legacy, price, or the promise of sustainability—and who decides? Will the next generation fall in love with wine, or abandon it for the next flash-in-the-pan beverage trend? In a culture obsessed with exclusivity, can camaraderie and genuine connection survive, or is the wine table destined to become just another status symbol? Listen in to follow every unresolved tension as Arnaud uncorks the answers—one story, one glass at a time. Things we spoke about: Louis Roederer: https://www.louis-roederer.com/ Roederer Estate: https://www.roedererestate.com/ Veuve Clicquot: https://www.veuveclicquot.com/ Taittinger: https://www.taittinger.com/ Chanel (wineries in Napa): https://www.chanel.com/ Château Lafite (Domaine Barons de Rothschild, referenced as "bottle of the feet" = Lafite): https://www.lafite.com/ Domaine Louis Jadot: https://www.louisjadot.com/ Girgich Hills Estate: https://www.grgich.com/ The French Laundry: https://www.thomaskeller.com/tfl Bouchon Bistro: https://www.thomaskeller.com/bouchon-bistro The Press Napa Valley: https://www.thepressnapavalley.com/ Anderson Valley (general tourism): https://www.andersonvalley.org/ Boonville Hotel (Anderson Valley): https://www.boonvillehotel.com/ The Madrones (Anderson Valley): https://www.themadrones.com/ Navarro Vineyards (Anderson Valley): https://www.navarrowine.com/ YouTube:  https://youtu.be/kJMBTWa7ntE   Note: Some businesses, such as Bartles & Jaymes and Armenians Sparkling Wine, were mentioned, but either do not have a dedicated website or are part of larger parent companies not specifically referenced by name.

Is Saint-Émilion already what it needs to be, or is its future still being written? For Valérie Befve, the answer is clear: Bordeaux must keep building, adapting, and rethinking itself to remain at the forefront of fine wine. As CEO of Château Dassault, the Grand Cru Classé owned by the Dassault family since 1955, she is actively shaping what the next chapter of the region will look like.Over the course of our conversation, Valérie traces her unusual path from running her own family winery to leading one of the largest estates in Saint-Émilion. We dig into the singular Saint-Émilion classification that makes every estate re-sit an exam every ten years, the gulf between north and south-facing terroirs, and how the region is adapting to a tougher market.From hospitality and wine tourism to grape-variety choices made for a warming climate, this is a clear-eyed case for why Bordeaux is anything but finished, and why its best value-for-money wines might be the smartest bottles to put in your cellar right now.▬▬

Chapter 5 — Kitchen Science — Cooking Is ChemistryThe Kitchen Is the Greatest Laboratory I Have Ever Worked InI have had the privilege, over a long career, of working alongside some extraordinary minds. Farmers who understood soil science with an intuitive depth that rivaled any academic. Fishermen who read weather and water with almost supernatural precision. Winemakers who could taste a barrel and tell you not just what it needed, but what it would become. But the people who have taught me the most about science — real, practical, observable science — have been other cooks. Because cooking, understood correctly, is chemistry. It is physics. It is biology. It is, in the most literal sense, the transformation of matter.I fell in love with the science of cooking the way most cooks of my generation did — not through books or classrooms, but through observation and repetition. You make hollandaise sauce five hundred times, and you begin to understand, at a cellular level, what an emulsion is: fat and water forced into uneasy coexistence by the lecithin in egg yolk, held together by agitation and precise temperature. Too hot and the proteins seize, and you have a scrambled egg in butter. Too cool, and the emulsion breaks. The window of success is narrow, and the feedback is immediate. That is the best kind of science education I know.Simultaneously, heat is the foundational variable in cooking chemistry. It is also the most misunderstood. Most beginning cooks think of heat as simply a means of making things hot. But heat does something far more interesting: it transforms the molecular structure of food in ways that change texture, flavor, color, and nutritional profile. When you apply dry heat to the surface of a piece of meat or bread — through roasting, searing, or baking — you trigger the Maillard reaction: a complex set of chemical reactions between amino acids and reducing sugars that produces hundreds of new flavor compounds along with the characteristic brown crust we find irresistible. This reaction is responsible for the crust on a loaf of bread, the sear on a steak, and the golden exterior of a roasted chicken. It is one of the most important flavor-generating processes in all of cooking, and it happens within a precise temperature range. Water and its behavior are the second great lesson of kitchen chemistry. Water boils at 212°F at sea level — a fact so familiar it seems unremarkable, but its implications run through almost everything we cook. Braising works because liquid held just below the boil gently dissolves tough collagen in meat into silky gelatin over several hours — a process that would never happen at higher temperatures, which would instead seize the muscle fibers into toughness. Pasta cooking requires a rolling boil not to cook the pasta faster but to keep it in constant motion so it doesn't stick. Caramel requires driving all the water out of sugar before the chemical transformation begins — which is why you must resist adding liquid too early, and why patience at the stove is not a virtue but a technical requirement.such as Leavening — the science of making baked goods rise — is perhaps the most magical and most teachable aspect of cooking chemistry for young people. Yeast is a living organism that consumes sugars and exhales carbon dioxide gas, which gets trapped in gluten structures in dough, causing it to expand. Baking soda is a base that, when combined with an acidic ingredient — buttermilk, lemon juice, vinegar, or yogurt — releases carbon dioxide through a simple acid-base reaction, producing the same rise without any living organisms. These are not just cooking techniques. They are chemistry lessons of genuine elegance and power. I have never met a child who was not fascinated by watching bread dough double in size overnight, or who didn't want to understand why.Full Content, Article, Recipes, and more!

On this week episode of The Hui - reporter Ruwani Perera travels around the motu meeting Māori winemakers who are mixing traditional mātauranga with modern science to redefine the wine industry in Aotearoa.  Also join presenter Julian Wilcox as he ask panelists about the state of the Māori Economy as war breaks out in the Middle East - and what pakihi Māori are looking for in Budget 2026.

Send us a text and chime in!Yavapai College's Southwest Wine Center revived a cherished tradition in Clarkdale last month. Winemakers, viticulture experts, and talented students gathered for competition, education, and an energetic exchange of ideas as The Emerging Winemakers Competition & Symposium returned to the Verde Valley Campus on Saturday, April 18. “The 2026 Emerging Winemakers Competition & Symposium returned with momentum, highlighting the growing impact of Yavapai College's students and alumni,” Southwest Wine Center Director Ryan Avery Follensbee said. “By providing professional feedback and hands-on education, we help aspiring winemakers turn their passion into skill and strengthen Arizona's vibrant wine community.” Hosted by Yavapai College's...   For the written story, read here >> https://www.signalsaz.com/articles/aspiring-winemakers-compete-at-yc-verde-campus/ Check out the CAST11.com Website at: https://CAST11.com Follow the CAST11 Podcast Network on Facebook at: https://Facebook.com/CAST11AZFollow Cast11 Instagram at: https://www.instagram.com/cast11_podcast_network

For many connoisseurs, wine is a treat, but many of Australia's winemakers and wine merchants are facing some strong head winds. Export manager Dagmar Rösner explains what's at stake. - Für viele Kenner ist Wein ein Hochgenuss, aber für Australiens Winzer und den Weinhandel gibt es aktuell eine schwierige Problemlage. Export Managerin Dagmar Roesner erklärt, worum es sich dreht.

Henderson Ave and Brooks Wine are two Oregon winemakers that operate at different price points, but are currently faced with many of the same questions: How do wineries appeal to consumers when American alcohol consumption has waned in recent years? How do producers ease barriers to entry for wine consumption and education? How do vintners approach sustainability when wine is facing challenges due to climate change? Tiquette Bramlett is the founder of Henderson Ave, a collection of canned wines that launched last year. Jen Cossey is the general manager of Brooks Wine. They both join us to share more about the state of Oregon’s wine industry.

Consultant oenologist Jean Cao and organic winemakers Jeff Konsbrück and Mathieu Schmit reveal why Luxembourg wines deserve global recognition. The tiny stretch of vineyards along Luxembourg's Moselle River, just 42 kilometres of slopes producing some of Europe's most distinctive white wines and Crémants, remains remarkably unknown to the wider wine world. On The Lisa Burke Show this week, three experts who are changing that perception joined Lisa to demystify Luxembourg wine and invite you to come taste it yourself. Jean Cao, a Mexican-born consultant oenologist who has worked in Saint-Émilion, Châteauneuf-du-Pape, and the Languedoc, now advises Luxembourg's independent winemakers through the OPVI. His verdict after years of global experience? "In terms of quality, we are completely comparable to other regions. We don't have the historical name yet - we are working on that - but if we taste blind, we are really, really close." Some of us, who do not grow up with a wine 'education' might feel inadequate around such experts when tasting wine, but these three make it very easy to understand: "A good wine is just you open, you taste, and you have the time to talk with your friends. The wine will not be the centre of the conversation. If the wine is talking, it's not a good one." Jean Cao Jeff Konsbrück and Mathieu Schmit represent Luxembourg's new generation of organic winemakers. Jeff, whose family sold grapes for generations, took the entrepreneurial leap to produce his own wines on 14 hectares, all hand-harvested. His Crémant "Kinnekskummer" blends Champagne-style grapes with a touch of Riesling for acidity. Mathieu, seventh generation at Domaine Schmit-Fohl, studied in Champagne before returning to farm 16 organic hectares with his brother Nicolas. Their philosophy is terroir-driven, mineral wines, plus experiments like "Tout-Nü," a natural wine, and newly planted Merlot responding to climate change. "We are a region too small to be one against the other. We have to rise up together." Mathieu Schmit The three are united by a mission to make Luxembourg wine approachable. "You don't need anything special, just identify if you like it," Jean insists. Visitors can drop into Jeff's wine bar (Wednesday–Friday 4–9pm, Sundays 2pm onwards) or book a tasting at Schmit-Fohl. And on 8 May, the Privat Wënzer Uncorked event offers 100 wines from 20 independent producers aboard the Marie-Astrid boat in Ehnen, €15 entry, public transport encouraged. A walking dinner follows at 5pm with top cuvées and five gastronomic dishes. https://privatwenzer.lu/ https://www.instagram.com/privatwenzer https://www.winery-jeffkonsbruck.lu/ https://schmit-fohl.lu/en/

Urban Connoisseurs will host the Men, Wine, and Spirits Dinner in Seattle, an event designed to celebrate Black excellence within the wine and spirits industry. The dinner will showcase an array of Black winemakers and distillers, while simultaneously honoring the pioneering legacy of John June Lewis Sr., recognized as the first Black winery owner in the United States. While tickets for the current year's event are no longer available, this initiative's broader impact extends beyond a single evening, aiming to foster increased space, opportunity, and visibility for Black professionals within the wine and spirits sector. Interview by Chris B. Bennett.

Prompted by the passing of legendary winemaking consultant Michel Rolland, Adam, Joanna, and Zach discuss why the "flying winemaker" model has fallen out of favor, but also wonder if the current obsession with winemakers having worked (or interned, or just kind of hung around) at iconic wineries, even if they didn't have actual winemaking responsibilities, is actually any better. Is it better to have the eye-catching name on your resume or have had actual hands-on experience? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is reading: At the Seattle Mariners' Stadium, a Secret Door Is Dispensing Gonzo CocktailsJoanna is reading: 10 Winemakers Defining the Next Generation of Burgundy, According to SommeliersAdam is reading: The Origin Story of LeNell's Red Hook Rye, the Coveted Cult Whiskey You've Never Heard OfInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

In February I sat down with four Spring Mountain Winemakers to talk about their wines and what it takes to operate a mountain winery. Stu Smith/Smith-Madrone, Sheldon Richards/Paloma Vineyard, Wesley Steffens/Vineyard 7 & 8 and Justin Mooday/Aadland-Moody join us at the Vineyard 7 & 8 tasting room. This is a strong group of winemakers growing [...]

Winemakers in the Alentejo region of Portugal have been bringing back the ancient tradition of making wine in Talha, also known as Amphora, also known as clay pots. In fact, there is a specific designation for wines made in that method in Alentejo called Vinho de Talha. Winemakers are attracted to making wine in clay pots not just because of tradition, but because clay pots, like oak barrels, allow oxygen into the wine, but unlike oak, they do not impart the same heavy, oaky flavors. In addition, making wine in Talha is also usually accompanied by more natural, low-intervention winemaking techniques. In this episode, we dig into this winemaking method, explore the history of winemaking in the Alentejo region, discuss why wine in Alentejo is different from wines made in the more well-known Douro and Dão areas, and give our honest review of two wines from Alentejo made in Amphora. It is an adventure worth taking! Wines reviewed in this episode: 2023 Bojador Vinho de Talha Tinto, 2020 Casa Relvas Art.Terra Amphora RedSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us:  https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

IWP Ep104 Bart Hansen - Dane Cellars and The Winemakers Podcast. I recently sat down with Bart Hansen of Dane Cellars and the winemakers podcast.  He gave me a great tour of some of the historical winemaking artifacts near his tasting room in Glen Ellen.  And we had a great conversation in the tank.  Bart has always been so nice and interested in the podcast and The Winemakers Podcast is one of my favorites.  He's been able to make Sonoma Valley his winemaking home his entire career and produces some great wines from the valley.  They all show his refined craftsmanship and sourcing. You can really hear his love for the area in his voice.  You can find them at danecellars.com and follow him at instagram.com/dane__cellarsFollow the podcast ⁠⁠⁠⁠⁠at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email indiewinepodcast@gmail.com with questions, comments or feedback. Please rate or subscribe or if you are able, consider making a donation to help me keep telling wine stories ad free and available for everyone. -⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/IndieWinePodcast⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/indie-wine-podcast/id1673557547⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/06FsKGiM9mYhhCHEFDOwjb⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://linktr.ee/indiewinepodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

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

Each interview I conduct The Question is asked, “What is the one question you’ve never been asked, that you would like to be asked”. This podcast features Washington winemakers giving our audience a bit of a look inside their world. Below is the guests are listed in order of appearance: Joanne Dunham/Dunham Cellars Andrew Browne/Browne [...]

Winemakers are well known for cellar work in many different parts of the world. Its not unusual to meet a winemaker that has made wine in the southern hemisphere, Sonoma or Germany. In fact our guest for this podcast has done just that, and now Bennett Ewald makes wine in both Door County and Kewaunee, [...]

Recorded live at CiderCon, this episode brings listeners into a rare, in-depth conversation about Chile's living cider tradition—one shaped by more than 450 years of apple fermentation, deep regional biodiversity, and community-based agriculture. Moderated by Eli Shanks, this panel features cider makers, cooperative leaders, and academics from southern Chile who explore how apples arrived, adapted, and endured across Araucanía, Los Ríos, and the Chiloé archipelago. Rather than a "new" cider movement, Chile offers something far rarer: a cider culture that never disappeared. At the heart of the discussion is Chicha—the traditional name for fermented apple beverages in Chile—and the cultural weight that language carries. Panelists unpack how Chicha and cider share the same roots, why heritage orchards matter, and what's at stake as aging farmers, development pressure, and climate change threaten seed-grown apple diversity. Listeners will also hear about: Heritage apple orchards over 100 years old, many grown from seed The role of women as primary stewards of orchards and biodiversity Native fermentation vessels made from Raulí and other Chilean woods Cooperative cider making on the island of Chiloé The challenges of valuing cider beyond "cheap, rural" perceptions The future of Chilean cider on the global stage, including education, competitions, and potential export This episode offers an essential perspective for anyone interested in cider as culture—not trend—and in how place, people, and history shape what ends up in the glass. Panelists & Contributors Eli Shanks – Co-founder, Punta de Fierro Fine Cider; Head Cider Maker, Western Cider Gicella – President, Cooperative Chilwe (Chiloé) René Galindo – Third-generation cider maker, Araucanía Carlos Flores – Co-founder, Punta de Fierro Fine Cider; Orchardist, Valdivia Fabián Lara – Cider & beer consultant; INDAP (Chilean Ministry of Agriculture) José Antonio Aldea – Professor and fermentation educator Key Themes Chilean cider and Chicha traditions Heritage apple orchards and seed-grown ecotypes Women's roles in orchard preservation Cooperative models and island agriculture Native materials and spontaneous fermentation Preserving cider culture in a changing landscape Timestamps ⏱️ Detailed timestamps are listed above to help you jump to specific topics, speakers, and cider discussions. 00:00 Introduction to Chicha and Cider 00:26 News Out and About  Ciderville  00:43 Episode Overview: Chilean Cider Panel 03:30 Upcoming Events and Announcements 07:42 Introduction to the Chilean Panel 10:44 Chilean Cider Regions and History 16:11 Traditional Cider Making in Chile 18:11 Modern Chilean Cider and Future Prospects 20:16 Cider Tasting and Panel Discussion 29:32 Consumer Perception of Cider in Chile 30:07 Challenges and Efforts in Differentiation 30:34 Traditional and New World Ciders 31:13 Exciting Apple Varieties and Characteristics 32:19 Naming and Regional Varieties 35:40 Incorporating Local Fruits into Cider 38:09 Historical Context and Apple Lineages 41:47 Fire Blight and Disease Resistance 42:57 Modern vs. Traditional Cider Making 44:15 Collaborations with Winemakers 47:12 Preserving Heritage Apple Orchards 52:10 Forming a Cooperative in Chiloé 54:53 Market Development and Sales Strategies 57:03 Generational Gaps and Preservation Efforts 59:08 Future Goals and International Connections Support Cider Chat® If you value independent, long-form conversations that preserve cider history and amplify global voices, consider supporting Cider Chat® on Patreon. Your support helps keep these stories accessible and the podcast on the air.  

Today's story: Wine has been part of daily human life for centuries, and today it's produced in 70 countries. But winemakers and vineyards are facing their biggest challenges in a generation. Droughts, fires, and rising temperatures threaten crops. And younger consumers drink less alcohol (and less wine specifically). Transcript & Exercises: https://plainenglish.com/829Get the full story and learning resources: https://plainenglish.com/829--Plain English helps you improve your English:Learn about the world and improve your EnglishClear, natural English at a speed you can understandNew stories every weekLearn even more at PlainEnglish.comMentioned in this episode:Hard words? No problemNever be confused by difficult words in Plain English again! See translations of the hardest words and phrases from English to your language. Each episode transcript includes built-in translations into Spanish, Portuguese, Chinese, German, French, Italian, Japanese, Polish, and Turkish. Sign up for a free 14-day trial at PlainEnglish.com

In Australia's wine regions, some winemakers cool their vines with clay sunscreen. This shows how agriculture can adapt to the new climate reality. - Wie lassen sich hochwertige Weine produzieren, wenn die Sonne erbarmungslos brennt? In Australiens Weinregionen setzen einige Winzerinnen und Winzer auf kreative Lösungen. Mit einer Ton-Sonnencreme kühlen sie ihre Rebstöcke und zeigen, wie sich Landwirtschaft an die neue Klimarealität anpassen kann.

Introducing SOMM TV's top wines of the year.  We have argued, laughed, debated, and ultimately agreed—without major injury. Winemakers, sommeliers, writers, and the SOMM TV staff narrowed an entire year of tasting into ten wines that define our shared love of flavor, story, and value. For deeper dives, listen to the podcast, but here are the wines that defined 2025 for us.  Congratulations to the wines that made our list!To learn more about our picks, watch the collection on SOMM TV:https://sommtv.vhx.tv/top-wines-of-2025For the full list:https://www.sommtv.com/2025wines

Which French wine region banned flying saucers from landing in its vineyards and why is the rule still there? How did the devastating February 1956 frost reshape the southern Rhône into the vineyard landscape we know today? What sets the northern Rhone apart from the south in terms of grapes and winemaking style? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Matt Walls, author of The Smart Traveller's Wine Guide to the Rhone Valley. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Two of you are going to win a copy of Matt Walls' terrific new book, The Smart Traveller's Wine Guide to the Rhone Valley. 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 family picnic become a memorable introduction to the northern Rhone? How did a visit to a small producer in Crozes Hermitage turn into an unforgettable travel mishap? Why does Châteauneuf du Pape have a rule specifically forbidding the landing of flying saucers in vineyards? How is the Rhone Valley laid out geographically and what distinguishes the northern Rhone from the southern Rhone? How much wine does the Rhone produce each year compared to other regions in France? What was the moment that made Matt fall in love with Hermitage wines? What was it like for Matt to move his family from London to a village near Avignon? How does the culture of Rhone winemakers differ from regions like Bordeaux or Champagne? What practical advice does Matt have for getting the most out of visits to Rhone wineries? What makes The Smart Traveler's Wine Guide to the Rhone Valley different from other wine books? What unexpected part of his research led Matt to fall in love with Lyon?   Key Takeaways Within the Châteauneuf-du-Pape, the cahiers des charges, which is basically the rulebook on how you're allowed to make wine within the appellation, has a statement that says, "Winemakers may not use their vineyards to land flying saucers." This was put in in the 1960s, when there was a big panic about flying saucers and little green men. I think it's easier just to leave it there than to go through the whole rigmarole for getting it removed. The devastating February 1956 frost was a turning point in how people lived, worked, and farmed in the southern Rhone. Before that point, it was very much a kind of polycultural land. Individual estates would have olives, grapevines, fig trees, carrots, wheat, and so it was a mixed agriculture. But after 1956, this really wiped out the olive trees. People needed something that would give them a crop immediately in order for them to survive and chose grapevines. One of the big differences between the northern Rhone and the southern Rhone is that the northern Rhone, they only use one red grape variety, which is Syrah. In the south, they have a whole smorgasbord of different grape varieties and the culture there is to blend. Also they have quite a single-vineyard way of working. The estates tend to be very small in the northern Rhone compared to the southern Rhone.   About Matt Walls Matt Walls is an award-winning freelance wine writer, author and consultant who contributes to various UK and international publications such as Club Oenologique and Decanter, where he is a contributing editor. He also judges wine and food competitions, develops wine apps and presents trade and consumer tastings. Matt is interested in all areas of wine, but specialises in the Rhône Valley – he is Regional Chair for the Rhône at the Decanter World Wine Awards.           To learn more, visit https://www.nataliemaclean.com/368.

Welcome back to Bri Books BriCember, and welcome to Wine Week! I'll be breaking down the age-old question: "What makes wine good?," and sharing my 'four pillars of place' to help you start to build your good wine vocabulary.  0:39: Breaking down 'good wine.' REmember, wine is an agricultural product. Let's set the stage for practical, place-based approach to wine. 1:12: Why 'terroir' matters + the 'pillars of place.'  1:51: Pillar 1: Soil type. Soil determines minerality, texture, and structural feel. 2:31: Pillar 2: Climate. Climate influences fruit ripeness, acidity, and aromatic profile. Cool climate = fresh, high acid; warm climate = ripe, fruity, plush. 3:23: Pillar 3: Elevation and aspect. Elevation affects temperature swings (diurnal shifts). Sunlight, rainfall, and altitude shape ripeness and freshness. 4:33: Pillar 4: Vine health and farming. Farming practices (organic, biodynamic, low-intervention) matter. Yield, canopy management, and vine age influence quality. Winemakers' traditions are the key expression of terroir. 5:25: Deep dive: soil as the "starting palette" for winemaking. 6:10: Deep dive: climate and elevation's impact on wine aciditiy and aromatics.  7:52: Deep dive: farming practices and the importance of winemaking traditions 9:55: Wine as an agricultural product, and my appreciation for farmers 10:56: What's ahead on wine week! Upcoming episodes include how to do an at-home tasting exercise, Austrian wine, Swiss wine, orange wine, Madiera wine, and wine from Burgenland.  You can always find Bri Books on Spotify and Apple Podcasts, and at bribookspod.com.

In the third installment of our Virginia winemaker's series, we meet Corry Craighill who is the head winemaker at Septenary Winery as well as her own small label Wound Tight. Corry took a winding path to where she is today, learning her craft all over the world including experiences in South Africa, Oregon, France, Australia, New Zealand, and in California with modern winemaking legends Raj Parr and Sashi Moorman. Corry is forever curious, and brings that sense of wonder and desire to learn to the wines she makes today. She is also someone who really prizes connection - connection with people, connection to the land, and connection to the juice that is made into wine. We hope you will join us on this fun journey to hear how Corry got to the place she is today, which is just the first step on what we know is going to be a great career. Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

In our second installment of our Virginia winemaker's series, we meet Justin Rose of Rosemont wine. Justin was able to leverage his chemical engineering background into becoming the winemaker at the winery his father started on their historical family farm. Today, in the southernmost wine grape growing region in Virginia, they make wines that are tailored to grow well in their area. That includes wines you have heard of like Merlot and Cabernet Franc, the latter of which is a wine that Virginia is excellent at, but also lesser known wines like Traminette and Chardonel, along with sparkling and sweet wines as well as a vermouth! Join us in learning more about Virginia wines and one of the winemakers in the area trying to make their mark on the wine world. Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Join Master Sommelier Larry O'Brien as he interviews winemakers Kris Kato and Tom Rees on the newest release of Kendall-Jackson, their Brut Cuvée!

António Amorim, the CEO of the world's leading producer of cork, talks about the surprising versatility of the material and its many uses in industries from wine to aerospace and construction.See omnystudio.com/listener for privacy information.

Rejoice! Rosé season doesn’t have to end. We meet husband-and-wife duo Stephen and Jeany Cronk, the founders of award-winning rosé brand Maison Mirabeau, which is now sold in more than 40 countries. They share how a risky move to Provence paid off and why rosé deserves a place on festive tables.See omnystudio.com/listener for privacy information.

In today’s deep dive, the grape harvest for wine is in full swing. But in some regions, the last few years have been tough.

The American Heartland has experienced a boom in wineries over the last three decades. But with U.S. wine sales trending down since 2019, some producers are feeling the effects more than others.

Today, we’re bringing you important stories from our public radio newsroom colleagues. As closure of their Fred Meyer draws closer, Lake City community advocates are raising the alarm that the neighborhood is transforming into a food desert. Immigration policies are affecting farm workers in central Washington, who say they’re losing hours and losing ground. And it’s wine harvesting season across the country, but with a slow market, Washington’s winemakers are bracing for what could be their worst year in decades. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

Our Guest Is Lindsay Brennan.She Joins Us From Montreal…Where She's The Founder Of Vin I Vida…A Wine Agency Specializing In Small-Production Catalan And Spanish Wines….She's Also Sommelier And Co-Owner Of Alma…A Restaurant Highlighting Modern Mexican Cuisine With A Focus On Heirloom Corn, Local Ingredients And Catalan Wine …She Also Owns Terraza Luz…..A Seasonal Back-Alley Taqueria…And Has Two New Projects ... One Is Called Bar Luz, A Slightly More Casual Mexican Restaurant ....The Other Is Molino Luz...Which Is A Company Focused On The Production And Distribution Of Heirloom Corn Masa And Tortillas...This Creates A Trifecta Of The Luz Brand....Together With Alma Creating A Mecca For Heirloom Corn....All In The Same 2 Buildings...We Talk About:✅ Hybrid Grapes & How They're Emerging As A Conversation As Winemakers Around The World Face The Challenges Of Climate Change…✅ Plus, The Guiding Light That Connects Her Both Professionally & Personally…✅ And, Her Insights From An Incredible Trip to Tibet….https://www.instagram.com/haveyoueatenyetpodcast/?hl=enhttps://www.tiktok.com/@haveyoueatenyetpodcasthttps://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUg

Once I was asked to meet a vendor at a local diner...a diner like the one at the end of the movies Sideways. Complete with amber plastic tumblers.  IN walked one of the old time great wine slaesman with his wares in tow. I must have looked cross-eyed because I was sure he would not want to taste his wines here, at this diner. I was wrong and he did. This is when I learned how important the proper glass is when tasting or drinking wine. I guess some of us learn the hard way. Prepare to be absolutely amazed and inspired by this deep dive into the world of wine glasses and the family legacy behind Riedel, the world's oldest glass-producing company! In this fascinating episode of Wine Talks, host Paul K sits down with Maximilian Riedel, the charismatic 11th-generation leader of Riedel, and the conversation will forever change the way you think about what's in your glass. Maximilian reveals that it's the DNA of the grape that determines the shape of the glass—how cool is that? Wine glasses are not designed on computers or drawn out in some sterile lab; they're born through taste, smell, texture, and endless experimentation alongside renowned winemakers from the world's top regions. We learn that even the world's most iconic glasses, meticulously crafted over generations, owe their existence to a relentless process of trial and error and to the subtle, invaluable feedback from true wine experts. Who knew that glass shape could affect the way wine tastes so much? We're also treated to incredible stories—from how only the last three generations of the Riedel family fell in love with wine, to wild collaborations with everyone from Champagne houses to the tequila industry (yes, Riedel invented the first tequila-sipping glass, honored by the President of Mexico!). Maximilian opens up about following in his father and grandfather's footsteps, the influence of family, and how he's trying to inspire his own young kids to appreciate the culture and storytelling of wine and glassware. But the discussion doesn't stop at the glass itself. Paul and Maximilian explore broader wine culture—why restaurant wine pricing can be intimidating, the evolving language of wine, and why social media is so crucial for connecting with younger generations and spreading the joy and artistry of wine. This episode will make you want to rethink everything you know about wine tasting, glassware, and even the traditions and values that shape the way we drink. Maximilian's passion, humor, and eye-opening insights will leave you wanting to experience wine in a whole new way. If you've ever wondered whether the glass matters or are curious about the magical intersection of history, craftsmanship, and wine, this is a must-watch. Don't miss this journey into the artistry, science, and family stories that make every sip extraordinary! Riedel (Wine glass and decanter manufacturer) https://www.riedel.com Tiffany & Co. (Referenced as "Tiffany's") https://www.tiffany.com Target (Referenced as "Target") https://www.target.com Dom Pérignon (Champagne house) https://www.domperignon.com Krug Champagne (Champagne house) https://www.krug.com George V / Four Seasons Hotel George V, Paris  https://www.fourseasons.com/paris/ #wine #winetalks #riedel #maximilianriedel #glassware #wineglasses #winestories #wineculture #crystalglass #sommeliers #winelover #wineindustry #terroir #wineeducation #familybusiness #tasteexperience #winemakers #finewine #socialmediawine #wineinnovation    

Podcast Title: Wine Road – Episode 232 Hosts: Marcy Gordon & Beth Costa This show is made possible by the generous financial support of River Road Family Vineyards & Winery, and Ron Rubin. Overview: This episode is a mix of updates, wine adventures, and local highlights from Sonoma County. The hosts share personal experiences, wine insights, and community happenings, all while sipping on sparkling wine from West Wines. Key Highlights: Wine Writers Educational Tour: Marcy recounts her experience on a deep-dive wine tour organized by Fred Swan. The tour explored Sonoma County's wine regions, including visits to wineries like J. Vineyards, Gary Farrell, and Fort Ross Vineyard. Marcy rediscovered her love for Sonoma County, appreciating its beauty, terroir, and community. The tour included seminars, tastings, and interactions with winemakers, offering a detailed look at Sonoma's diverse AVAs. Zinfandel Throwdown: Beth shares her experience at Dry Creek Vineyard's annual Zinfandel Throwdown. Winemakers from the region participated in a blind tasting to crown the best Zinfandel. This year's winner was Baca Wines, with Dry Creek Vineyard and Mauritsen taking second and third place. Local Gems: Marcy highlights Gather, a new store in Sebastopol focused on home arts like canning, knitting, and preserving. She attended a lemon-preserving class and shared her creations. Beth celebrates The Beat restaurant in Cloverdale, recently named one of Sonoma County's top 20 restaurants. Book Recommendation: Marcy recommends 1000 Vines: A New Way to Understand Wine by Pasqueline Le Pelletier, praising its holistic and literary approach to wine education. Upcoming Event: Tickets for The Wine and Food Affair (first weekend of November) will go on sale around August 30th. Closing Notes: Beth encourages listeners to explore Marcy's blog (ComeForTheWine.com) for more wine stories and insights.

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