Podcasts about Winemaking

Margaux Alvarez shares how she balances it all to live a life without restriction or fear of failure. Thank you Margaux for being so open and honest in this episode. She shares what inspired her to aim for bigger and never give up.  How little things done daily lead to more success and how she balances being a professional athlete AND making wine. Of course we chat good wine too! Connect with Margaux:  https://www.margauxalvarez.com/  https://www.instagram.com/321gaux/  ---  ❤️ INSTAGRAM: www.instagram.com/KindalBoyleFitness/ 

In this two-part episode, Morgan and Chris talk about the upcoming special release of Bedrock's first vintage of Detert Vineyard Cabernet Franc on Tuesday, 4/8. They discuss the legendary, historically important site, the gravitas of working with the fruit, and how the wine came together. In part two, Morgan and Chris interview vineyard owner Tom Garrett, discussing his family's long history in Napa, his journey into wine—including founding his own wineries—the origins of the vineyard, and what makes Detert Vineyard the most historic and greatest site for Cabernet Franc in California and one of the finest in the world.

We are back on location at the Vancouver Convention Centre, broadcasting from the floor of the 46th Annual Vancouver International Wine Festival. We'll be speaking with numerous local and international wine personalities all week. Today's lineup includes Mark Beringer, General Manager and Director of Winemaking Phantom Creek Estates; Matt Steel Senior Winemaker Talbott Vineyards in San Luis Obispo. Justin Seidenfeld, Senior VP of Winemaking and Winegrowing Rodney Strong Vineyards, drops by to discuss Sonoma County wines. Then, it's east over the Mayacamas Range to Napa Valley, where we catch up with Ludovic Dervin, General Manager and winemaker at the legendary Stags' Leap Winery. The wines we spoke to on the show this week from Phantom Creek Estates are available at the winery as well as BC Liquor stores and other select retailers across BC. The wines of Rodney Strong Vineyards, Talbott Vineyards, and Stags' Leap Winery are available at select Private Liquor stores across the Province including Everything Wine, Marquis Wine Cellars in Vancouver and Vessel Liquor in Victoria.

China’s far southwestern province of Yunnan is quickly gaining a reputation as one of the country’s finest wine producers, though its winemaking history goes back more than a hundred years. Monocle’s Tom Webb visited the recently opened Songtsam Cizhong Lodge, where the region’s viticulture began, to find out how its history is being preserved and shared with the world.See omnystudio.com/listener for privacy information.

Fluent Fiction - Hungarian: Vineyard Innovations: Tradition Meets Survival in Tokaji Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2025-03-27-22-34-00-hu Story Transcript:Hu: Április eleje volt a Tokaji borvidéken.En: It was early April in the Tokaji wine region.Hu: A dombok zöldellő szőlőlevelekkel voltak tarkítva, a levegőben virágok illata lebegett.En: The hills were dotted with the green leaves of grapevines, and the scent of flowers floated in the air.Hu: Ákos, a fiatal borász, izgatottan és aggódva tekintett végig birtokán.En: Ákos, the young winemaker, looked over his estate with both excitement and concern.Hu: A szőlőbimbók épp hogy elkezdtek kibújni, a tavasz friss ígéretével.En: The grape buds had just started to sprout, with the fresh promise of spring.Hu: Ákos családja több generáció óta művelte a tokaji dombokat, így a borászat a vérükben volt.En: Ákos's family had cultivated the Tokaji hills for several generations, so winemaking was in their blood.Hu: O, mindig arra vágyott, hogy megtartsa és továbbadja ezt az örökséget.En: He always longed to preserve and pass on this heritage.Hu: Most azonban aggasztotta a késői fagy, amely fenyegette a szőlőtőkéket.En: However, he was now worried about the late frost that threatened the grapevines.Hu: Lilla, Ákos jó barátja, egy vidám, optimista lány, vele tartott a borászatba.En: Lilla, Ákos's good friend, a cheerful and optimistic girl, accompanied him at the winery.Hu: "Ne aggódj, Ákos!En: "Don't worry, Ákos!Hu: Nézd, milyen gyönyörűen nőnek a hajtások," mondta vidáman, miközben keresztül sétáltak a sorok között.En: Look how beautifully the shoots are growing," she said cheerfully as they walked through the rows.Hu: "Emlékszel, Zsófia mit mondott?En: "Do you remember what Zsófia said?Hu: Új módszerei vannak, amelyek segíthetnek," emlékeztette Lilla.En: She has new methods that might help," Lilla reminded him.Hu: Zsófia, a környék elismert borásza, mindig is arról volt híres, hogy a hagyományokat új technikákkal ötvözi.En: Zsófia, a renowned winemaker in the area, was always known for combining traditions with new techniques.Hu: Ákos kételyekkel küzdött.En: Ákos struggled with doubts.Hu: Szerette a megszokott módszereket, de a bizonytalanság sötét felhőként lebegett felette.En: He loved the traditional methods, but uncertainty hovered over him like a dark cloud.Hu: Végül úgy döntött, hogy meghallgatja Zsófiát.En: Finally, he decided to listen to Zsófia.Hu: A következő napokban Zsófia meglátogatta őket.En: In the following days, Zsófia visited them.Hu: Bemutatta az új, talán kockázatos technikáját: a szőlőtőkéket pénzérmékhez hasonló fényvisszaverő fóliával takarták be.En: She introduced her new, perhaps risky technique: covering the grapevines with reflective foil similar to coins.Hu: Ez megvédte a hajtásokat a hidegtől, a nap sugarait visszaverve megóvta a növényeket.En: This protected the shoots from the cold, reflecting the sun's rays to shield the plants.Hu: "Ez a módszer nem csak védi, de fokozza is a növekedést," magyarázta Zsófia.En: "This method not only protects but also enhances growth," explained Zsófia.Hu: Húsvét hétvégéje alatt megtörtént a váratlan.En: Over the Easter weekend, something unexpected happened.Hu: A hőmérséklet vészesen csökkent.En: The temperature dropped dangerously.Hu: Ákos dönteni kényszerült.En: Ákos was forced to make a decision.Hu: Félredobta a hagyományokat, és bízott Zsófia módszerében.En: He set aside traditions and trusted Zsófia's method.Hu: Az összes munkást megkérte, hogy minél előbb alkalmazzák a fóliákat.En: He asked all the workers to apply the foil as quickly as possible.Hu: Másnap reggel a nap fényes sugaraival köszöntött be.En: The next morning greeted them with the bright rays of the sun.Hu: Ákos izgalommal és idegességgel vegyesen nézett szét a földeken.En: Ákos looked over the fields with a mix of excitement and nervousness.Hu: A hajtások épek maradtak, a fólia csillogott a napfényben.En: The shoots remained intact, and the foil glistened in the sunlight.Hu: A szőlőskertek biztos jövőt ígértek.En: The vineyards promised a secure future.Hu: Ákos sóhajtott egy nagyot.En: Ákos let out a big sigh.Hu: "Megcsináltuk!En: "We did it!"Hu: " kiáltotta boldogan, Lilla pedig mellé perdült, hogy együtt ünnepeljenek.En: he shouted joyfully, and Lilla twirled beside him to celebrate together.Hu: Ez az élmény megtanította Ákost, hogy nyitottabbnak kell lennie az újdonságokra.En: This experience taught Ákos that he needed to be more open to new things.Hu: Megtanulta, hogy a hagyományok és az innováció kéz a kézben járhatnak.En: He learned that traditions and innovation could go hand in hand.Hu: Most már magabiztosabban állt szőlőskertjei előtt, készen arra, hogy a jövőt is biztos kézzel irányítsa.En: Now he stood more confidently in front of his vineyards, ready to steer the future with a steady hand. Vocabulary Words:estate: birtokgrapevines: szőlőtőkéksprout: kibújnicultivate: műveltheritage: örökségfrost: fagyaccompanied: vele tartottcheerfully: vidámanrenowned: elismertcombine: ötvözihovered: lebegettfoil: fóliashield: megóvtaenhances: fokozzaunexpected: váratlandangerously: vészesenintact: épekglistened: csillogottsecure: biztossigh: sóhajtotttwirled: perdültconfidently: magabiztosanreflective: fényvisszaverőintroduction: bemutattapromise: ígéretgeneration: generációoptimistic: optimistatechnique: technikauncertainty: bizonytalanságtradition: hagyomány

Treveri Cellars, Washington State's Yakima Valley, founding sparkling wine house, produces some of the finest handcrafted sparkling wines in the United States. Family-owned and operated since its inception, Treveri prides itself on a tradition of excellence in both winemaking and service, ensuring that each bottle of sparkling wine delivers superior taste and quality. With a wide array of sparkling wines, including non-traditional varieties such as Riesling and Müller-Thurgau, Treveri largely focuses on 100% varietal sparkling wines, crafting each wine in the traditional method (Méthode Traditionnelle). Treveri Cellars was founded with the principal of producing premium sparkling wines from Washington State using the finest vineyard sources. Treveri's wines are expressive of each varietal, and have a distinctive flavor of both the unique terroir and style of its winemakers and their German heritage. With degrees in Winemaking and Sparkling Winemaking from Karthäuserhof Winery in Germany, Head Winemaker Jürgen Grieb, along with his son, Christian, use the traditional method of producing sparkling wine, a complicated process that yields delightfully complex and fruit-forward sparkling wine. Treveri's winemakers bring together old-world techniques and new world fruit, crafting sparkling wines that rival some of the world's best.

This week, we're on location at the 46th Annual Vancouver International Wine Festival at the Vancouver Convention Centre. We'll talk with many international wine personalities, including John Kane, Head of Winemaking at the hyper organic Bonterra Organic Estates. Then we head to the Naramata Bench to chat with winemaker Ross Baker for an update on the La Frenz Winery wines. Some 40 minutes north by car we stop in West Kelowna, to speak with Kailee Frasch, winemaker at Quails' Gate Winery and discuss her new lineup of Field and Flight wines bottled to fill the gap caused by recent shortages in the vineyard. Then it's off to California for a visit with Shaune Zeleny, VP, International Sales, J. Lohr Vineyards & Winery, and a Paso Robles wine country discussion. The wines we spoke to on the show this week from Bonterra Organic Estates and J. Lohr Vineyards are available at select Private Liquor stores across the Province including Everything Wine, Marquis Wine Cellars and Vessel Liquor in Victoria. The wines of Quails' Gate Winery are available at BC Liquor stores and other select retailers across BC. La Frenz wines are available at the winery and select wine stores across the Province, including Everything Wine and Marquis Wine Cellars in Vancouver.

Join us this week as Tomás Emídio takes us inside the Quinta Várzea da Pedra wine cellar, where he crafts exceptional wines. He sits down with Dylan to share what makes Portugal's Silver Coast so special, his love for nature, food, and of course, wine. They also dive into the incredible diversity of Portuguese wine—it's affordable, but is it truly as good as they say? Tune in to find out!FOLLOW OUR GUEST:Quinta Várzea da Pedra InstagramTomás Emídio InstagramQuinta Várzea da Pedra websiteQuinta Várzea da Pedra on YouTubeABOUT PORTUGAL THE SIMPLE LIFE PODCAST:"Portugal - The simple life”, an insider's perspective to Portugal.We already know about Portugal's fantastic weather, food and beaches. In this podcast, we go deeper to meet the people who make this country so wonderful.Dylan, who has made his life in Portugal, shares an insider's perspective on what makes Portugal the unique, beautiful and fantastic country it is. Join him and his guests weekly as they shed light on the incredible people, culture, history and lifestyle that make Portugal one of the world's best places to live!Don't forget to subscribe to our Podcast to receive more stories about living and moving to Portugal! ⭐ EXCLUSIVE FOR SUBSCRIBERS⭐If you're looking to buy a home in Portugal, book a 30-minute call with Dylan here:BOOK A CALL There are only 5 slots available every week – EXCLUSIVE for our podcast subscribers! SPONSOR: Portugal Realty, a Leisure Launch group company, sponsors this episode.   FOLLOW US:Portugal The Simple Life WebsitePortugal The Simple Life FacebookPortugal The Simple Life InstagramPortugal The Simple Life XPortugal The Simple Life YouTubeFOLLOW OUR HOST: Dylan Herholdt - Portugal The Simple Life Podcast - LinkedIn Dylan Herholdt - Facebook Dylan The Simple Life - Instagram If you'd like to get in touch or share your experience with Portugal, Dylan would love to hear from you! Email: ola@portugal-the-simple-life.com WhatsApp: (+351) 910 571 613

This week, we bring you more from the 46th Annual Vancouver International Wine Festival as we work our way around the International Tasting Room. We'll talk with several visiting wine personalities, including Kurtis Ogasawara, Director of Winemaking at the famed Robert Mondavi Winery. Drew Schneider, the Brand Ambassador of The Prisoner Winery Company, speaks with us about the fantastic success of that Napa Valley brand. At the same time, Josh Wyludka, Brand Director of Lingua Franca, takes us inside one of the most successful new wineries to join the Willamette Valley gang in Oregon. Finally, we catch up and head to Oliver in the South Okanagan to visit with Jason James, Winemaker of Black Sage Vineyard, to explore the warmest vineyard in British Columbia. The wines we spoke to this week, from Robert Mondavi Winery, The Prisoner Winery, and Lingua Franca, are available at select Private Liquor stores across the Province including, Everything Wine, Marquis Wine Cellars and Vessel Liquor in Victoria. The wines of Black Sage Vineyard are available at BC Liquor and other select retailers across BC.

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Tyler Williams and JJ Williams, brothers who are the third generation head winemaker and general manager of Kiona Vineyards, a family-owned winery in eastern Washington's Red Mountain American Viticultural Area that is celebrating its 50th anniversary, discuss how Washington winemaking is evolving, why owning a vineyard and a winery is unique, and how wine should be marketed in the future. Info at TasteWashington.org and KionaWine.com

Carosello Italiano Special Wine Making Show with Paolo - March 13, 2025

Today's guest is a sort of pioneer in Australian winemaking; his focus on lofi production methods and non-traditional flavors has helped redefine what consumers expect from the land down under. Uffe Deichmann is a Dutch-born winemaker who found love at a music festival in Australia and never looked back — his winery, Poppelvej wines, now produces bottlings that are standard on some of the more groundbreaking menus across the U.S. In this episode we dive deep into the history of the winery, Uffe's own journey through winemaking, the philosophy that underlies the incredible wine they are producing, and even touch on the topic of native bird species. From underground bunkers to stolen street signs, this conversation has it all.RELATED LINKS:Check out the Blister Craft CollectiveBecome a BLISTER+ MemberPoppelvej WineryPoppelvej Instagramhttps://vsimports.com/australia/poppelvej/TOPICS & TIMES:Current Wine Making (2:33)Origins of Poppelvej (5:49)Finding Australia (15:04)Fruit Selection/Picking Process (21:01)Lofi Wine (23:49)Music's Influence on Poppelvej (31:44)Poppelvejs Growth and Expansion (35:19)The Wine Making Process (41:36)Australian Terrior (52:39)Wine's Generational Crises (58:30)Flavor Exploration (1:04:06)The Hand Painted Sign (1:07:56)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister Podcast Hosted on Acast. See acast.com/privacy for more information.

What up?  wine enthusiasts! It's your host, Paul K, and welcome to another episode of Wine Talks with Paul Kay. Today, we're on a thrilling away game in the picturesque Napa Valley, home to some of the finest wineries in the world. Join me at the historic Inglewood Winery, where I sit down with the talented winemaker Jonathan Tyer and winery Director Enrique Herrero . It's a fascinating journey through the heart of California's wine country, exploring the rich history and ever-evolving art of winemaking. If you're passionate about wine or just starting your journey, this episode is packed with insights that you won't want to miss. Sit back, pour yourself a glass, and let's dive into the world of Inglewood. What You'll Hear: The origins and historical significance of varietal wines in America. The influence of French winemaking on New World wineries. The shift in wine consumerism and the quest for authenticity. Inglewood's commitment to showcasing Rutherford's unique identity. The transformation in winemaking styles from the '80s and '90s to today. The decision-making process behind maintaining wine heritage at Inglewood. The role of heritage and identity in wine production. The balance of art and science in winemaking. The challenges and rewards of Napa Valley's diverse winemaking. The enduring importance of direct-to-consumer relationships in the wine industry.   In today's episode, we ventured into the illustrious Inglewood Winery, uncovering the intricate balance between tradition and innovation in winemaking. Enrique Herrero and Jonathan Tyer shared their perspectives on how New World wines continue to evolve, drawing from the deep roots of their heritage, embracing authentic expressions of place, and meeting the demands of modern consumerism. Amidst the challenges of changing consumer preferences and a competitive market, Inglewood stands firm in its dedication to crafting wines that not only reflect their unique terroir but also narrate the fascinating stories embedded in Napa Valley's rich soil. Cheers to a blend of history, art, and the future of New World wines!

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/anthropology

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/chinese-studies

Aiming to explore the Sino-Tibetan border region, which is renamed “Shangri-La” by the Chinese government for tourism promotion, Crafting a Tibetan Terroir (U Washington Press, 2025) examines how the deployment of the French notion of terroir creates new forms of ethno-regional identities and village landscapes through the production of Tibetan wine as a commodity. In Shangri-La, a rapidly developing international ethno-travel destination, European histories and global capitalism are being reestablished and reformulated through viticulture, which has altered landscapes and livelihoods. From the introduction of vineyards by nineteenth-century French and Swiss Catholic missionaries to make sacramental wine to twenty-first century commercialization, this ethnography documents the ways Tibetans are indigenizing modernity in the context of economic development on their own terms. It provides timely insight into China's rapid entry into the global wine market, highlighting the localized impacts of this emergent industry, which include transformation from subsistence agriculture to monocropping and intensified agrochemical use. It also addresses larger issues of international trade, suggesting that certain commodities - stimulants and intoxicants in particular - have long connected Europe and the Asia Pacific region, and that these connections are now being reconceived in fashioning new industries and identities. Brendan A. Galipeau is a Lecturer in Binghamton University's Environmental Studies program. He is the author of Crafting a Tibetan Terroir: Winemaking in Shangri-La (University of Washington Press, 2025). His research and publications broadly focus on environmental and social change and human relations with nature in southwest China and Taiwan. Yadong Li is a socio-cultural anthropologist-in-training. He is registered as a PhD student at Tulane University. His research interests lie at the intersection of economic anthropology, medical anthropology, hope studies, and the anthropology of borders and frontiers. More details about his scholarship and research interests can be found here. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology

Château Talbot is a 4th Grand Cru Classé of Saint-Julien in the Médoc of Left Bank of Bordeaux. It's an historic and large property – its vineyards extend over 110 hectares/272 acres in a single block. The story of Talbot is a long and interesting one, but the chapter being written by the current family and management of the Château may be the best yet. With extreme dedication to quality, an eye towards the environment and careful winemaking, Talbot has a focus on making unbelievable wine that overdelivers for the price, vintage after vintage.   In this show, General Manager of Château Talbot, Jean-Michel Laporte, joins to discuss Saint-Julien and Talbot. Photo: Jean-Michel Laporte. From  Château Talbot.    We discuss: Saint-Julien and it's terroir. We talk about how it stacks up to the other communes on the Left Bank and even discuss comparisons with the Right Bank, where Jean-Michel got his start The history and terroir of Talbot. The château is hundreds of years old, but got it's name from an English general who won Bordeaux back from the French in the 1400s! Photo: The Chai of Château Talbot. From the Château site.    Winemaking, aging, their amazing chai (barrel room, pic above), spectacular vintages and how long to hold both the Grand Vin -- Chateau Talbot and the second wine, Connetable de Talbot. We also discuss Caillou Blanc, their fascinating white wine! Château Talbot makes excellent wines. They are around US $70 and although that will set you back, it is so high quality and over delivers for the price. If you have some extra money at some point, and want to invest in a wine to age,  this is one to seek. I love the floral and dark fruit aromatics, the complexity, the medieval church notes, the earth, and the perfect tannin and acidity.  Saint-Julien is indeed, incredibly balanced, and Château Talbot is a great example of the AOC. ________________________________________________________________________ Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

For Episode 70, we return to South Africa for the first time in almost four years, and we do so in grand fashion—by visiting Jordan Wines Estate in Stellenbosch. Owned by husband-and-wife duo Kathy and Gary Jordan, this estate is a benchmark of excellence, seamlessly blending tradition, science, and sustainability in winemaking. In this episode, we explore Jordan's Timepiece Range, a tribute to their heritage and old vines, and discuss how Gary's background in geology has shaped their vineyard's unique terroir. Kathy shares insights on economics in wine marketing, while Gary reveals their bold approach to combat climate change, including pioneering plantings of Assyrtiko, Mencía, and Xinomavro. We also dive into winemaking as an art versus a science, the evolution of consumer preferences, and the challenges South African vintners face today—from climate adaptation to international trade barriers. Plus, an exclusive look at their UK project, Mousehall Country Estate, where they are crafting world-class still wines in England. An inspiring conversation with two visionaries shaping the future of wine. Don't miss it!   For more information about our Podcast, visit us on the web:  https://readbetweenthewinespodcast.com  Follow us on Instagram:  https://www.instagram.com/betweenthewinesmedia  Connect with us on LinkedIn:  https://www.linkedin.com/company/read-between-the-wines       

In this episode, we have a conversation with Kurtis Ogasawara, the Director of Winemaking at Robert Mondavi Winery. Kurtis shares his expertise into the challenges and successes of managing such a prestigious winery in Napa Valley. The discussion covers the winery's rich history, including the legacy of Robert Mondavi.  Listeners will gain a deeper understanding of the art of blending, extended maceration, and the evolving techniques in winemaking that balance tradition with innovation. The episode also highlights the winery's diverse portfolio, focusing on the elegance and complexity of their Cabernet Sauvignons and Chardonnays, and the current remodel of the Robert Mondavi winery and visitor center in Napa Valley.   Winemaking Class Offers and Show Notes for all episodes at https://www.insidewinemaking.com/ Resources from this Episode Robert Mondavi Winery - https://robertmondaviwinery.com/ This episode is sponsored by  the video course, Fundamentals of Winemaking Made Easy.  Use code INSIDEWINEMAKING  for $25 off the course.   https://www.learndesk.us/class/6006374003638272/winemaking-fundamentals-made-easy Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

As an example of God's beautiful design in creation, Fr. Fessio details the science of wine making.

In this latest episode of "Wine Talks," I engage in a lively conversation with Zack Armen, the passionate force behind Storica Wines. Zack shares his vision to bring Armenian wines to the forefront of the U.S. market, emphasizing the rich history and unique qualities of Armenian viticulture. The discussion dives into the logistical nightmares of wine importing ("I thought 'Hand Sell' was a type of wine!"), the importance of storytelling in building a brand, and the challenges and triumphs of introducing unique Armenian varietals like Voska hat and Adeni. Amidst the serious wine talk, we lighten the mood with tales of Zack's relentless drive, likening his years in the finance trenches to boot camp for budding oenophiles. I wrap up by emphasizing that wine's power lies in its story—because who wants to swap tales about the $5 bottle from the corner store? Not us!

With the recent launch of a new $300 retail icon wine, Boulder, Kaiken continues to explore the potential for luxury wines from Argentina. Building on the last 15 years of Kaiken's other icon wine, Mai, Anita Correas, Commercial Director, and Gustavo Hormann, Director of Winemaking, discuss the global market for luxury Argentinian wines, how they approach launching them, and the brand-building impacts for the Kaiken brand.  Detailed Show Notes: Kaiken backgroundFounded in 2002 by Aurelio Montes (Chile)"Kaiken" is the name of a wild goose that crosses between Chile & ArgentinaExports to 60 countriesWinery in Vistalba, Mendoza (28ha), vineyards in Agrelo (60ha) & Los Chacayes, Uco Valley (150ha)60% on-premiseFrances Mallmann restaurant at the wineryRecently launched new luxury tier/icon wine - "Boulder"$300 retail price, 3,700 bottlesDeveloped over the last 10 yearsUnique 3ha block in Los Chacayes due to overflow of Arroyo Grande, full of big rocks/bouldersMalbec (64%), Cabernet Franc (28%), Petit Verdot (8%)Boulder launch planLaunched in Buenos Aires, Hong Kong, Korea, Brazil (São Paulo, Argentina's #2 export country), USBrazil's event had a more direct impact on salesMostly press/trade events that are smaller, in-personLikely less on-premise than Kaiken overall, more hand-selling to collectors and Michelin Star restaurantsVR w/ Google Glass to see the vineyard up close and go inside the soil has gotten positive feedback, but it is more expensive than a regular video (required 3 days of video shoots and a special camera)Mai - prior icon wine$100 retail price, 12,000 bottlesLaunched in 2009 from a 120-year-old vineyardMarketing more "maintenance" now2021 - redesigned packaging, got 98 pts and Top 100 from SucklingPrimarily sold in Argentina, then UK, US, Brazil, Japan70% of Argentinean wine is consumed domestically, delaying the need for exportsAverage export ~40% higher price than Chile (export-focused market, ½ the population, 2x wine production vs Argentina)More high-end wineries in Argentina vs ~5 in Chile>$100 market for Argentine wine - "not a huge market"Big domestic market - much of Mai, Boulder sold domesticallyConsumers looking at super high-end often do not look at the country of origin but more at the concept of the wineValue Prop for Argentine luxury wine - not influenced by oceans, high altitude, dessert wines, driven by the AndesReturn on Boulder is more than sales, but brand building for KaikenFocused on relationships with importersWant long-term relationships as they represent the brand globallyReach collectors through import partnersHas affiliated importer in ArgentinaMontes relationshipWas helpful on launch to piggyback on Montes brandNow Kaiken is more independent and only shares importers in a few countries (it used to have the same ones)Kaiken Ultra ($26) awarded Wine Spectator Top 100 (#30, highest Argentine wine)Wine drinkers can graduate from Ultra to Mai and othersKaiken's focus for each range of wines is to over-deliver for the price point vs linking the winesGood press in 2024 for Kaiken - #1 New World Winery from Sommelier Awards, Boulder rated best Argentinian red blend by Patricio Tapai (wine critic), Estate Malbec was Wine Spectator's best value wine Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Fluent Fiction - Italian: Gianni's Gamble: A Vineyard's Risky Bet for Fine Wine Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2025-02-16-23-34-01-it Story Transcript:It: Il cielo di febbraio sopra le colline della Toscana è grigio e ghiacciato.En: The February sky over the hills of Toscana is gray and icy.It: Il vigneto si estendeva su dolci pendii, un intreccio ordinato di viti spoglie.En: The vineyard stretched over gentle slopes, an orderly weave of bare vines.It: Gianni cammina tra i filari, osservando attentamente.En: Gianni walks between the rows, observing carefully.It: Aveva una passione innata per il vino.En: He had an innate passion for wine.It: Sognava un'etichetta tutta sua.En: He dreamed of having a label all his own.It: Alessandra e Marco, i suoi amici fidati, lo osservano da lontano.En: Alessandra and Marco, his trusted friends, watch him from afar.It: Conoscono bene la tensione nel cuore di Gianni.En: They knew well the tension in Gianni's heart.It: In inverno il terreno è gelato, e il rischio di un gelo improvviso è reale.En: In winter the ground is frozen, and the risk of a sudden frost is real.It: Gianni deve scegliere.En: Gianni has to choose.It: Prunare subito e rischiare che una brinata bruci le gemme, o aspettare e perdere il tempo prezioso di sole per la crescita?En: Prune immediately and risk a freeze burning the buds, or wait and lose precious sunshine for growth?It: "Che farai, Gianni?"En: "What will you do, Gianni?"It: chiede Alessandra con voce calma.En: asks Alessandra with a calm voice.It: "L'aspetto del cielo non mente," dice Marco, strizzando gli occhi verso le nubi basse.En: "The look of the sky doesn't lie," says Marco, squinting at the low clouds.It: "Forse aspettare potrebbe essere saggio."En: "Maybe waiting could be wise."It: Gianni non risponde subito.En: Gianni doesn't respond immediately.It: Pensa alla competizione di vini a cui sogna di partecipare.En: He thinks of the wine competition he dreams of entering.It: Immagina il suo vino, speciale, unico, capace di sorprendere i giudici.En: He imagines his wine, special, unique, capable of surprising the judges.It: Ma se il gelo distrugge i germogli?En: But what if the frost destroys the buds?It: Con una decisione ferma, Gianni dice: "Aspetto.En: With a firm decision, Gianni says, "I'll wait.It: Aspetto fino al limite."En: I'll wait until the limit."It: Marco e Alessandra annuiscono con fiducia.En: Marco and Alessandra nod with confidence.It: Hanno fiducia in lui.En: They trust him.It: Passano giorni tesi.En: Tense days pass.It: Gianni controlla il meteo con attenzione, attento a ogni fluttuazione della temperatura.En: Gianni checks the weather attentively, careful of every temperature fluctuation.It: Poi, finalmente, un calore leggero inizia a sciogliere il gelo.En: Then, finally, a light warmth begins to melt the frost.It: È il momento.En: It's time.It: All'alba, Gianni e i suoi amici iniziano la potatura con energia e precisione.En: At dawn, Gianni and his friends start pruning with energy and precision.It: Le forbici tagliano con determinazione, i rami cadono a terra, e le viti sembrano risorgere, pronte per la nuova stagione.En: The shears cut with determination, the branches fall to the ground, and the vines seem to rise again, ready for the new season.It: Il rischio è stato premiato.En: The risk has been rewarded.It: Nessuna brinata, le gemme sono sicure.En: No frost, the buds are safe.It: Col sorriso soddisfatto, Gianni invita Alessandra e Marco nel piccolo capanno di pietra.En: With a satisfied smile, Gianni invites Alessandra and Marco into the small stone shed.It: Dal fondo, porta alcune bottiglie.En: From the back, he brings some bottles.It: "Questo è il mio vino dello scorso anno," dice orgoglioso.En: "This is my wine from last year," he says proudly.It: "Ma l'anno prossimo sarà ancora meglio."En: "But next year will be even better."It: Stappano una bottiglia, il vino scorre nei bicchieri, denso e aromatico.En: They uncork a bottle, and the wine flows into the glasses, dense and aromatic.It: Sollevano i bicchieri in un brindisi semplice, ma sincero.En: They raise their glasses in a simple but sincere toast.It: "A Gianni," dice Alessandra, "e al futuro del suo vino!"En: "To Gianni," says Alessandra, "and to the future of his wine!"It: Marco annuisce.En: Marco nods.It: "Alla fiducia in se stessi," aggiunge.En: "To self-confidence," he adds.It: Gianni sorride più forte, assaporando il momento.En: Gianni smiles more broadly, savoring the moment.It: Ha affrontato il rischio e ha superato il suo dubbio.En: He faced the risk and overcame his doubt.It: Ora sa che può fidarsi dei suoi istinti.En: Now he knows he can trust his instincts.It: E, mentre il sole tramonta sull'orizzonte toscano, Gianni sogna già la prossima vendemmia e la ricchezza di sapori che porterà.En: And, as the sun sets on the Toscana horizon, Gianni is already dreaming of the next harvest and the richness of flavors it will bring. Vocabulary Words:the vineyard: il vignetothe slopes: i pendiithe weave: l'intrecciothe vine: la vitebaren: spoglioto prune: prunareto melt: scioglierethe frost: il gelothe bud: la gemmathe warmth: il calorethe dawn: l'albathe shears: le forbicito trust: fidarsito squint: strizzarethe shed: il capannothe harvest: la vendemmiathe richness: la ricchezzathe ground: il terrenothe risk: il rischiothe frost: la brinatathe judges: i giudicithe decision: la decisionethe confidence: la fiduciathe competition: la competizioneto face: affrontarethe instinct: l'istintothe horizon: l'orizzontethe sky: il cielothe cloud: la nubethe flavor: il sapore

The Podcast is heading to arguably the most important winery in North America, Robert Mondavi. My guest is the Kurtis Ogasawara, the Director of Wine Making for Mondavi.

Tamber Bey's founder and vintner, Barry Waitte, first fell for wine as a college student in San Luis Obispo, Ca., where he worked in a bottle shop and came across a life-changing bottle of 1974 Beaulieu Vineyard Georges de Latour Private Reserve. As a young professional, Barry began collecting Grand Cru wines of Bordeaux. After a successful career in high tech that spanned two decades, he was ready for a change. He wanted to get into the wine business, so he moved to Napa Valley and purchased two vineyards. Barry sought out the mentorship of grape growers he had long admired from afar, including Robert Mondavi, Andy Beckstoffer and Ren Harris.Connect with Barry Waitte:Website: https://tamberbey.com/ LinkedIn: https://www.linkedin.com/in/barry-waitte-838ba210/ TurnKey Podcast Productions Important Links:Guest to Gold Video Series: www.TurnkeyPodcast.com/gold The Ultimate Podcast Launch Formula- www.TurnkeyPodcast.com/UPLFplusFREE workshop on how to "Be A Great Guest."Free E-Book 5 Ways to Make Money Podcasting at www.Turnkeypodcast.com/gift Ready to earn 6-figures with your podcast? See if you've got what it takes at TurnkeyPodcast.com/quizSales Training for Podcasters: https://podcasts.apple.com/us/podcast/sales-training-for-podcasters/id1540644376Nice Guys on Business: http://www.niceguysonbusiness.com/subscribe/The Turnkey Podcast: https://podcasts.apple.com/us/podcast/turnkey-podcast/id1485077152

What does it take to turn a humble date into a game-changing, delicious spirit? Celebrity chef Elizabeth Falkner reveals her recipe. Renowned for her diverse culinary skills and TV appearances,  Chef Elizabeth shares her latest venture: creating a sustainable line of spirits using California dates. In this week's episode of Wine Talks, Paul K sits down with Chef Elizabeth to explore the challenges of modern hospitality, the rise of bittersweet flavors in cocktail culture, the creative process behind crafting sustainable, terroir-driven products, and more. Ready to discover the future of spirits? Tune in to hear how  Chef Elizabeth is transforming the culinary and beverage landscapes—one date at a time. Let's dive in!   Key Takeaways: Introduction (00:00) Meet Chef Elizabeth Falkner (00:33) Shifting trends in the food industry (02:08)  Post-COVID challenges in hospitality (08:35) Culinary and wine culture: parallels and trends (11:37) Crafting unique date-based Amaro and spirits (15:45) From culinary delights to distilled spirits (26:08)  What sets date-based spirits apart (32:20) Navigating business challenges (35:10) Sustainability in packaging and product design (39:24) Blending tradition with innovation (41:23)  Mixology trends and the role of innovative spirits (57:14) Episode wrap-up (1:01:49)   Additional Resources:

This episode is dedicated to some of our favorite winemaking tools. Listeners will learn about managing sulfur consistency, dissolved oxygen, and free SO2 levels to maintain wine quality. The episode highlights essential winemaking tools, such as the densitometer and optical sorter, which enhance grape sorting and fermentation processes. Additionally, we discuss the FirmRite fermentation bungs as a modern solution to traditional bubblers. The episode also covers winemaking tools like precision temperature controllers and advanced filtration systems, offering winemakers of all levels valuable knowledge to elevate their craft. Winemaking Class Offers and Show Notes for all episodes at https://www.insidewinemaking.com/ Resources from this Episode Anton Paar Densitometer DMA 35: https://www.anton-paar.com/us-en/products/details/dma-35/ WECO Optical Sorters: https://www.wecotek.com/equipment/wine-grape-sorting/ Fermrite Bungs: https://barrelbuilders.com/bungs/ This episode is sponsored by Harvest Pillar concrete trellis posts. Want to learn more about Harvest Pillar concrete trellis posts and how they can help you save money in the long run? Visit them here: https://www.harvestpillar.com/ Follow and Review: We'd love for you to follow us if you haven't yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

How would you reinvent a wine legacy that has already left its mark? In this episode of Wine Talks, Paul K sits down with Cleo Pahlmeyer, former president of Pahlmeyer and now the founder of Wayfarer Vineyard, to explore how she reimagined her family's rich wine legacy and carved a new path. Cleo takes us through her journey of building Wayfarer from the ground up. She talks about the challenges of today's competitive wine market while staying true to the artistry of winemaking. They explore innovations in the wine industry, emerging market trends, and the impact of direct-to-consumer connections. Cleo also reflects on why wine remains to be a timeless source of joy, even amidst constant changes. Don't miss this fascinating conversation filled with insights on wine, legacy, and the passion that drives it all. Let's dive in!   Key Takeaways: Introduction (00:00) How Cleo Pahlmeyer's father founded Pahlmeyer (00:51)  The importance of hospitality in wine culture (11:08) Challenges in today's wine industry (12:34)  From Pahlmeyer to Wayfarer (15:58)  Cleo's take on innovation in winemaking (23:04) The ultimate metric of success in the wine industry (24:53) Staying true to brand authenticity amidst trends (31:11) Legacy winemaking vs. modern business strategies (42:23)   Additional Resources:

What was it like to move to biodynamic wine farming at a time when hardly anyone was doing it? What crucial role do 100 adorable sheep play at the Benziger winery? How do biodynamic preparations that might seem a bit “woo” actually benefit the vineyard? What are the benefits of biodynamic farming practices for vine health and wine quality? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Chris Benziger, winemaker with the Benziger family wines in Sonoma, California. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win one of three bottles of the superb Benziger wines. This is open to Canadian residents because shipping alcohol across borders is still bound-up with prehistoric laws. 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 How did Chris' grandfather transform his alcohol-importing business during Prohibition? How did the Benziger Family Winery get started? What does Chris love about the Benziger family property, and what fascinating history does it have? How does the geology of the area influence Benziger wines? What challenges did the Benziger family face during their first harvest at the new winery? Why did the Benziger family transition to biodynamic farming practices years ahead of mainstream sustainability trends? What crucial role do Dorper sheep and Highland cattle play at the Benziger winery? How do biodynamic preparations that seem “woo” benefit the vineyard? What are the benefits of biodynamic farming practices for vine health and wine quality?   Key Takeaways The Benzigers were biodynamic pioneers in California. He quotes Gandhi: “First they ignored him, then they laughed at him, then they fought him, but then he won.” Today, in every single winery, particularly in Sonoma, Napa, Mendocino, Monterrey, and the counties that have very high prestige, every one of these wineries has some form of a sustainability program today. The Benziger family eventually realized that sheep were the answer to their challenges. They got a big flock of a special type of sheep called a Dorper. Their little cloven hoofs push debris down, like leaves, eliminating mildew pressure, so no mildecides. They eat the grasses underneath the vine, eliminating the need for herbicides like RoundUp. And they fertilize as they go which helps with microbial growth.  Chris says that even though it sounds odd to be putting cow dung in a horn and burying it in the ground, they're making a plant probiotic. That manure attracts microorganisms in the soil, and they're just small enough that they can fit through a cow horn. This is unbelievably healthy for the plants. In conventional farming, you water and feed the plant from the top. You're delivering everything at the surface so the roots stay at the surface. Biodynamics tells the vine, Hey, you've got to earn a living. We don't water or fertilize it. Now the roots do what they want to do, and go down into those different layers, find their own sources of moisture and nutrition, and that's how we get a better, more terroir-driven wine.   About Chris Benziger Chris Benziger was still in high school when he and his family moved from White Plains, New York, to California wine country. He went on to earn a degree in marketing from the University of San Francisco, while spending summers, weekends and every spare moment working at the winery as a child laborer. He officially, he officially joined the Benziger family winery in 1993 Chris oversees the home ranch and is dedicated to the thriving biodynamic ecosystem of the estate, shepherding the Benziger flock of sheep, tending to the estate vegetables and fruit trees, and producing biodynamic preparations for his vineyards.       To learn more, visit https://www.nataliemaclean.com/320.

Are you struggling to keep up with the demands of marketing and operations in the wine industry?  In the competitive world of wine, keeping up with the ever-evolving marketing and operational challenges can feel overwhelming. But what if generative AI could be the game-changing tool your winery needs? In this week's episode of Wine Talks, Paul K sits down with Stephen Mok, founder of New Vintage Labs, to discuss the rise of vertical AI agents, how these tools can automate your tasks, and why AI is a must-have for staying competitive in today's market. Discover how AI can help wineries tell better brand stories, improve sales, and create unforgettable customer experiences. Tune in now to learn why embracing AI is no longer optional for modern wineries!   Key Takeaways: Introduction (00:00) Stephen Mok's journey into AI solutions (00:35) An overview of generative AI (07:17) Exploring vertical AI agents and their potential (12:52) Navigating content overload in the AI era (21:17) What every winery must know about AI (26:13) Overcoming AI adoption challenges (31:01) Boosting efficiency gains for small wineries with AI (42:48) The crucial role of experiential innovation in wine marketing (48:05)   Additional Resources:

#VINTNER: Climate patterns and global wine-making, from California to Portugal.  Devin Nunes, Vintner. https://www.devinnuneswines.com/ undated France

Chris and Morgan break down their second direct to consumer bag in box release of Ode to Lulu Rose. They discuss the environmental impacts of wine packaging, the many advantages of bag in box formats, and how in just one year the demand for quality wine in a box has exploded. Release goes live Tuesday, 1/14/2025.

What would it take for you to leave a successful career to start a wine company? Marvina Robinson had it all–a 20-year Wall Street career and a clear path forward. But her heart was elsewhere. What began as casual champagne nights with friends turned into a journey of passion and resilience. In this episode, Paul K sits down with Marvina, CEO and founder of B. Stuyvesant Champagne, to discuss her remarkable journey in the wine industry. Marvina reveals how she built her champagne brand organically (without PR or investors), the unique challenges she faced as a woman of color, and the rewarding art of crafting champagne experiences. Plus, she offers an insider's look at the intricate processes that make champagne so special. If you've ever dreamed of taking a leap into the unknown, this episode is for you. Let's dive in!   Key Takeaways: Introduction (00:00) From Wall Street to champagne (00:42) The art of champagne and its cultural significance (07:55)  Champagne pairings and industry perceptions (10:18) Overcoming the challenges of starting a champagne brand (18:11) Growing a champagne brand organically (26:52) Experiential innovation in wine and other industry trends (30:35) Addressing sexism and racism in the wine industry (33:49) The importance of community connection (45:51) Rapid-fire questions answered (49:16) Episode wrap-up (52:21)   Additional Resources:

Cognac isn't just a drink–it's a story of history, people, and craftsmanship. This week on Wine Talks, Paul K takes you to the Double Barrel Whiskey Tavern in Beverly Hills for a deep dive into the world of cognac. He's joined by Eric Le Bouar and Charles Bertrant from Maison Delamain, one of the most renowned names in the industry. Together, they'll uncover the artistry behind crafting high-quality cognac, from its roots in France's unique terroirs to the meticulous process that sets Delamain apart.  Learn how tradition and innovation shape the world of cognac, discover the evolving trends in fine spirits, and gain insights into the unique challenges and opportunities within the cognac industry. Whether you're a seasoned connoisseur or simply curious, this episode will deepen your appreciation for premium spirits. Tune in now!   Key Takeaways: Introduction (00:00) What makes cognac unique (02:30) The importance of appellation and tradition (05:22) Consumer trends in fine spirits (09:35) Delamain's craftsmanship and legacy (13:53) Understanding cognac labels and education (21:10) Cellars as the second terroir (25:15)   The role of passion in selling cognac (27:10) Challenges and opportunities in the cognac market (32:49) Understanding cognac's appellation and terroir (34:39) The impact of historical events on cognac (38:30) Innovation in cognac production (42:45) Episode wrap-up (49:41)   Additional Resources:

What if your wine could tell a story of integrity and experience rather than just taste? In our latest episode of Wine Talks, Paul K talks to renowned winemaker Charles Smith, who takes us behind the scenes of his unique approach to winemaking. Known for his organic winemaking practices, Charles explains the importance of commitment to native fermentation, avoiding synthetic chemicals, and making wine with integrity. This episode also covers the shift in the wine industry towards a more experiential approach, where creating an immersive wine experience is as important as the product taste itself. Tune in now and hear Charles Smith's inspirational journey of crafting wines with integrity and experience. Let's dive in!   Key Takeaways: Introduction (00:00) The experiential side of wine (01:29) Charles Smith's wine journey and early challenges (02:29)  Importance of quality and integrity winemaking (08:10) Wines reflecting terroir (16:08) Challenges in today's wine industry (22:56) An honest glass of wine (26:44) What's next for Charles Smith? (28:08)   Additional Resources:

She's a force in the Oregon wine industry and incredibly talented winemaker. Trish interviews Kate Payne Brown - currently winemaker at Ambar Estate and partner at Vinovate Custom Wine. She also has her own label, Dolores Wines. Trish met Kate through the organization, Women in Wine and instantly picked up on the calm, cool wisdom she carries with her. Kate is a triplet, from the East Coast and moved to Salt Lake City as a youngster. She did not care much about wine (she wanted to be an eye doctor, in fact) until she worked at an urban winery in Portland. The rest is truly history from there and she explains her journey to Australia and then back to the Willamette where she thought she'd just work one little harvest. Trish refers to this interview as the chapters of Kate and her book in the wine industry.

When we last checked in on Gloria Ferrer, the winery was undergoing a significant transition. With a new general manager in place, they were moving toward organic farming across their 300 acres, while also preparing for the retirement of their original winemaker and vineyard manager. Enter viticulturist Brad Kurtz, who not only spearheaded the shift to organic farming but also took a deep dive into re-evaluating every block of their estate vineyards—matching clones and rootstocks to specific soils for optimal results. In early 2024, Kyle Altomare joined as Director of Winemaking. With experience at Raventos Codorniu and as Associate Winemaker for Artesa Vineyards, Kyle is now instrumental in crafting Gloria Ferrer's sparkling wines and elevating the style and prestige of their estate. The goal: to refine and develop a signature house style defined by the purity of estate-grown fruit. As this is the final show of the year, we encourage you to open a bottle of bubbles—preferably one made right here in California—and raise a glass to the bright future of California wine. Thank you all for your amazing support of the podcast. Here's to a sparkling 2024. Happy New Year [Ep 351] gloriaferrer.com

 At just 24, Toru Takamatsu made history by becoming the youngest person to achieve the coveted Master Sommelier title — a distinction few can claim at any age. But his journey to this rarefied status was anything but easy. We explore what first ignited his passion for wine, the hurdles he faced along the way, and how his drive and determination propelled him to the top. Now, as he embarks on a new chapter at Domaine Takahiko, Toru is looking beyond the world of sommeliers and into the realm of winemaking. We discuss his work with Takahiko Soga, the philosophy behind the vineyard, and what kind of wine he hopes to produce in the future.Join us as we delve into the career of one of the wine industry's most promising talents, and gain insight into what it takes to master a craft, break boundaries, and shape the future of wine.Follow his journey on Instagram at @toru_95_ms 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

Do you ever feel like a glass of wine could shift perspective?  In this episode of Wine Talks, Paul K sits down with Robert Vardanian, Director of Wine Purchasing at Wally's, to explore the intellectual and emotional depths of wine. From evolving retail trends to the rise of emerging wine regions like Armenia, this episode also unpacks the complexity of wine culture. Robert sheds light on the evolution of hospitality post-COVID and the growing popularity of non-alcoholic wines in dining experiences. Whether you're curious about how wine tells a story or want to hear the future of wine, this episode is packed with must-know wine intel. Let's jump right in!   Key Takeaways: Introduction (00:00) Online vs. in-person wine retail trends (00:31) Wine as an intellectual and emotional pursuit (04:57) The enduring mystery of wine and terroir (14:26) Robert's role at Wally's and the latest consumer wine trends (17:16)  What hospitality should look like (22:06) Breaking down wine's complexity for the public (27:17) What innovation in the wine industry means (35:35) The potential of non-alcoholic wines in dining experiences (38:30) How retail can support lesser-known wine regions (43:28)   Additional Resources:

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  Today, we're diving into a story as rich as the wines it produces. From the halls of hospitals to the vineyard rows, my guest has traded her stethoscope for pruning shears and embarked on a journey of blending passion, family, and the art of winemaking. Joining me is Serena Friedman of Four Sisters Winery, nestled in the east side of Paso Robles. Serena and her family's inspiring leap from the medical field to the wine industry is a tale of passion, creativity, and connection. We'll discuss what it takes to navigate this career shift, how they're making their mark in Paso's vibrant wine scene, and, of course, the incredible wines they craft. While you are listening, it would be greatly appreciated if you could take one minute to subscribe, rate and review. It takes only a few seconds of your time but means so much to the show.  Also, please be sure to check the box for automatic downloads so that new episodes of Exploring the Wine Glass show up in your “next up feed.” The next best way to support Exploring the Wine Glass is to tell your friends. If you enjoy the podcast, your wine loving friends will too. Follow me on all the socials and finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter to keep up with all the happenings.  Slainte!    Find out more about Four Sisters Ranch and Winery here Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | YOUTUBE | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsors Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

A lab rat, 22nd harvest, our Christmas episode and interview with Renee Ary, VP of Winemaking, Duckhorn Vineyards. ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European & Asian sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the world of California wine, chatting along the way with the key influencers in the industry who make it all happen. This week's episode includes an interview with Renee Ary, VP of Winemaking at Duckhorn Vineyards.

Why does wine feel so special, beyond just being a drink? In this episode of Wine Talks, Paul K chats with Wanda Mann, East Coast Editor for SOMM Journal and The Tasting Panel. With over 16 years of experience in the wine industry, Wanda takes us on her journey from anthropology to wine expert, sharing what makes wine deeply anthropological. They discuss everything from the intersection of wine, culture, and history, the evolving inclusivity in wine, and why stories make every wine bottle memorable. The conversation also touches on the generational shifts in wine trends, the rise of non-alcoholic options, and why developing your palate should be a personal, ongoing journey. Listen in and explore the world of wine through a whole new lens!   Key Takeaways: Introduction (00:00) Wanda Mann's journey through wine and culture (01:08) The anthropology of wine (05:00) What makes wine different from other beverages (13:27) Simplifying wine education for consumers (15:28) Younger generations and their evolving wine preferences (24:10) Non-alcoholic wine and industry innovations (29:27) Diversity challenges and progress in the wine industry (34:27) Wanda's father's influence as a chef on her passion for flavor (49:58) The role of wine in connecting people (54:42)   Additional Resources:

Welcome to episode 52  of Growers Daily! We cover: Today we talk about the future of the wine industry, cool ecological work in viticulture, and if you could do it all over again, would you farm?    Links from this episode:  ORDER Dan Brisebois' Seed Book!

Do you ever wonder if AI can taste wine and tell you what consumers really want? In this episode of Wine Talks, Paul K sits down with Katerina Axelsson, founder and CEO of Tastry, to explore how AI is transforming the wine industry, helping winemakers predict consumer preferences with scientific precision. Katerina shares her journey from chemist to tech entrepreneur and explains how Tastry's unique approach bridges the artistry of winemaking with cutting-edge science. From rescuing wine batches affected by smoke taint to helping wineries stand out in a competitive market, this episode dives deep into the practical impact of AI in the wine world. Let's jump right in!   Key Takeaways: Introduction (00:00) Inspiration behind Tastry (00:38)  Vineyard applications of AI (05:46)  Data-driven analytical chemistry (07:26) The problem with human recommenders (12:42) How AI is easing new consumers into wine (17:31)  Solving winemaking challenges using AI (21:13) Importance of quality wine data (27:29) How Tastry helps sell wines (30:56) Avoiding the “Instagram face” syndrome (34:03) Small vs. corporate wineries (39:57) Future of AI in winemaking (42:09) Wine Q&A (47:54)   Additional Resources:

Have you ever imagined tasting a Chardonnay from Bordeaux?  In this week's latest episode of Wine Talks, Paul K sits down with Francois Peltereau-Villeneuve of Wine Concept to explore Château La Gaffelière's bold artistry in blending Burgundy clones and its daring decision to leave Bordueaux's rigid classification system. Learn how unique vineyard techniques, like vertical vine growth and vintage blending, are rewriting the region's wine story. From innovative winemaking techniques to simplifying wine language, this conversation highlights how wine culture is adapting to a modern audience. Let's dive in!   Key Takeaways: Introduction (00:00) Differences between Bordeaux's Left and Right Bank classifications (02:09) Why Château La Gaffelière left Bordeaux's classification system in 2022 (04:21)  The younger generations' exploratory wine consumption habits (07:43)  Château La Gaffelière's journey of planting Chardonnay in Bordeaux (20:32)  Using Burgundy clones to blend unique Bordeaux Chardonnay (30:02) Small-scale production challenges for exclusive wines (35:38) Wine marketing is addressing what the consumers really want (37:29) The role of simplified wine language (42:56)   Additional Resources:

Have you ever wanted to leave it all behind and follow your dream? That's exactly what Romano Marniga and Patrizia Chiari did when they traded their careers in finance and coffee distribution for the rolling hills of Tuscany. In this episode, Paul K sits down with the owners of Tenuta Impostino, a boutique winery redefining Tuscany's winemaking traditions. Romano and Patrizia share their journey from corporate grind to organic farming, highlighting the challenges and joys of building a family-run winery from the ground up. They also talk about how innovation and tradition coexist in their winemaking craft, the impact of climate change on viticulture, and how wine unites people. Get ready for an inspiring story of passion, resilience, and the pursuit of authenticity. Let's jump in!   Key Takeaways: Introduction (00:00) From finance and coffee to winemaking (00:34) Finding the perfect land in Tuscany's Montecucco region (05:58) Embracing organic farming for sustainability (11:46) Challenges faced in entering the boutique wine business (20:20) How an early recognition by Wine Spectator boosted Tenuta Impostino (23:07) Using storytelling for the younger generations to appreciate wine (27:29) The future of wine amidst climate change (38:42) Defining innovation in winemaking (42:50)   Additional Resources: