Wine Appreciation

Last updated on February 19th, 2021

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Wine Appreciation Useful Links

  • Podcasts

    • Interpreting Wine Podcast If you work in wine or would like to, subscribe to Interpreting Wine and discover the latest trends in the drinks and hospitality industry. Special focus on wine education for WSET Diploma (Level 4) and MW (Master of Wine) students. - To discuss sponsoring a series on Interpreting Wine, email [email protected] Click play_circle_filled to listen to an episodecancel

      Dawn Davies MW, The Whisky Exchange, Interpreting Wine Hospitality Summit 2020 (Day 4, Session 2) - Interpreting Wine Podcast

      If you know someone who would enjoy this episode please share the direct link: www.interpretingwine.com/436 If you really enjoyed it please leave the episode an iTunes review on the same link. Thanks! 👌👌 Welcome to Day 4, Session 2 of the Interpreting Wine Hospitality Summit 2020. All good things must come to an end and so it is with the summit. Four days of fantastic talks, ideas and positivity from some of the leading lights in wine, restaurants, cocktails and retail. And what better way to close out than welcoming back Dawn Davies MW of The Whisky Exchange. She is now a record holding Interpreting Wine guest, making her fourth appearance. We start with an update from her about how buying habits have changed since we last spoke in March. We talk trend spotting both in the way that customers buy and how they are experimenting with new products and brands. We talk virtual tastings and their increased popularity during lockdown. Before Dawn gives us a virtual tour of the virtual Whisky Show 2020, the tech, the tastings and the spirits. We discuss differences between the wine and spirits world in their approach to virtual. She offers some advice to the service sector of hospitality and finishes looking back to the charity auction   Episode outline: The Whisky Exchange retail update Trend spotting for consumers and brands Virtual tastings The Whisky Show 2020 Wine and Spirits attitude to virtual   Guest links: https://whiskyshow.com/ https://www.instagram.com/whiskyshow/ https://twitter.com/whiskyshow https://www.thewhiskyexchange.com/ https://www.instagram.com/whiskyexchange/ The Interpreting Wine Hospitality Summit was recorded in September 2020, with the world recovering from the global pandemic and the hospitality sector still particularly challenged. This series of seven episodes features some of the UK’s most respected voices discussing the impacts on wine, food, cocktails, bars, retail and events. Listen, share ideas and reconnect during this four day virtual summit held across web, podcast and social media. Please do share using the hashtag IW Summit and encourage anyone who might be interested to sign up at www.interpretingwine.com/summit    Intro and outro musicWelcome to the Show Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Guest: Dawn Davies MW, The Whisky Exchange Date recorded: 18 September 2020   CONTACT  Instagram: https://www.interpretingwine.com/instagram Facebook: https://www.interpretingwine.com/facebook Twitter: https://www.interpretingwine.com/twitter Email: [email protected]
      1. Dawn Davies MW, The Whisky Exchange, Interpreting Wine Hospitality Summit 2020 (Day 4, Session 2)
      2. James Dawson, Humble Grape, Interpreting Wine Hospitality Summit 2020 (Day 4, Session 1)
    • A Glass With ... Podcast The podcast that drinks with the stars! Join Olly Smith as he shares a glass with celebrity guests including P!nk, Sting, Dawn French, Sam Neill, Stuart Broad and many more! Click play_circle_filled to listen to an episodecancel

      S8 EP6: JIMMY DOHERTY - A Glass With ...

      The podcast that drink with the stars brings you zoo-keeper, farmer, booze-lover and broadcaster Jimmy Doherty! Find out more at aglasswith.com
      1. S8 EP6: JIMMY DOHERTY
      2. S8 EP5: REV RICHARD COLES
    • Wine Enthusiast The Wine Enthusiast Podcast The best and brightest personalities from all aspects of the wine, food, beer and spirits worlds bring the conversation to you in our biweekly podcast. Click play_circle_filled to listen to an episodecancel

      Episode 74: The Craftsmanship of Whisky Distilling (40 Under 40 of 2020 Series – Part 4) - Wine Enthusiast Podcast

      From small batch to large scale, there’s serious skill required to consistently distill quality spirits of any category, so what truly is the difference between craft and commercial? Associate Managing Editor of Print Layla Schlack speaks with industry insiders Elizabeth McCall, Samara B. Davis and Tim Wiggins to get the lowdown.
      1. Episode 74: The Craftsmanship of Whisky Distilling (40 Under 40 of 2020 Series – Part 4)
      2. Episode 73: New Spaces in the Drinks World (40 Under 40 of 2020 Series – Part 3)
    • Matthew's World of Wine and Drink Wine Education Fifteen-minute bite-sized podcasts giving an overview of the important wine regions of the world. Perfect for students taking WSET courses, or for the general wine enthusiast. Click play_circle_filled to listen to an episodecancel

      Greek Wine: Introduction + Assyrtiko - Matthew's World of Wine and Drink

      In the second episode focusing on Greek wine with importer Dionysi Grevenitis, we discuss the country's white wines. Following on from the first episode's focus on Assyrtiko, the conversation moves to Malagousia, Moschofilero, and Robola and the huge variety of white wine made in Greece.
      1. Greek Wine: Introduction + Assyrtiko
      2. Greek Wine: Introduction + Assyrtiko
    • Guild of Sommeliers Podcasts Wine Podcasts from GuildSomm with Master Sommelier Geoff Kruth and various guests. Click play_circle_filled to listen to an episodecancel
      Interview with GuildSomm technical writer Jennifer Angelosante on a range of viticulture topics.
      1. Viticulture
      2. Chablis
    • I'll Drink To That! Wine Talk with Levi Dalton A former sommelier interviews incredibly famous and knowledgeable wine personalities in his tiny apartment. He gets them to talk candidly about their lives and work. Then he releases the recordings as the I'll Drink to That! Wine Talk with Levi Dalton podcast. I'll Drink to That! is available on Apple Podcasts, Spotify, Pandora, YouTube, Stitcher, Soundcloud, Google Podcasts, iHeartRadio, TuneIn, or here on this website. Our retail partner is Crush Wine & Spirits in Manhattan. Click play_circle_filled to listen to an episodecancel

      IDTT Wine 482: Lorenzo Accomasso and Barolo from the War Until Now - I'll Drink to That! Wine Talk

      Lorenzo Accomasso is a vintner in the La Morra area of Italy's Piemonte region. He has been releasing Barolo and other wines under the Accomasso label for several decades.Lorenzo discusses the increased interest in Barolo and in the wines of the Piemonte that has occurred over the last couple of decades, as well as the increased planting of vineyards in La Morra. Lorenzo talks about helping his parents at the winery in the post-World War II years. He contrasts the current situation for the wines with the period of the 1960s, when people were leaving the countryside to find jobs in factories. He also recalls the difficult growing conditions of the 1970s, and the changes in attitude towards topics like green harvesting and fruit sorting that have occurred over time.Lorenzo is clear about his winemaking stance as a Traditional producer, and touches on some of the techniques that separate his winemaking from those who operate in a Modern style. He talks about the changes in popularity for Modern and Traditional wines from the Piemonte, and how those categories have been perceived in the market over time. He also touches on the difficulty of changing one's winemaking style once it has been set. Vineyard work is discussed, and Lorenzo makes a distinction between his different Barolo vineyards (Rocche, Rocchette, and Le Mie Vigne). He contrasts the different attributes of those vineyard sites.Vintage evaluations are given for many years, stretching back to the 1970s. Lorenzo gives his frank opinions of many vintages, and at times gives his thoughts on ageability as well. Then he discusses some of the difficulties he has experienced when making wines from the Dolcetto grape variety, in contrast to Nebbiolo.This is a rare opportunity to hear from a Piemonte vintner who lived through World War II, and with that in mind, this episode begins with a history of Italy and of the Piemonte in the later years of that war and after. That was a time when fighting between Fascists and Partisans took a huge human toll, with many deaths. The capsule history then transitions into a discussion of the changes the Piemonte experienced in the second half of the 20th century, as emigration and industrialization changed the environment for wine production. Italian cultural commentators Mario Soldati and Luigi Veronelli are also talked about, as are the changes in winemaking that increasingly began to take hold in the late 1970s and into the 2000s. Those changes gave rise to different winemaking camps in the Piemonte, which are discussed. Eventually the market for the Piemonte wines begins to change, and at the same time there arrives a belated realization that climate change has altered the realities for vine growing in the Piemonte.This episode also features commentary from:Martina Barosio, formerly of ScarpaNicoletta Bocca, San FereoloBeppe Colla (translated by Federica Colla), the ex-owner of PrunottoLuca Currado, ViettiUmberto Fracassi Ratti Mentone, Umberto FracassiAngelo Gaja, GajaGaia Gaja, GajaMaria Teresa Mascarello, Cantina Bartolo MascarelloDanilo Nada, Nada FiorenzoGiacomo Oddero (translated by Isabella Oddero), Poderi OdderoFederico Scarzello, ScarzelloAldo Vaira (translated by Giuseppe Vaira), G.D. VajraAldo Vacca, Produttori del BarbarescoMichael Garner, co-author of Barolo: Tar and RosesVictor Hazan, author of Italian WineThank You to...Robert Lateiner and Gregory Dal Piaz for the use of the recording of Lorenzo AccomassoCarlotta Rinaldi and Giuseppe Vaira for their translation workChris Thile for voiceoverBodhisattwa for the whistling of "Bella Ciao"
      1. IDTT Wine 482: Lorenzo Accomasso and Barolo from the War Until Now
      2. IDTT Wine 481: Wine Before and After the Genocide
    • Inside Winemaking Podcast Inside Winemaking is a podcast and educational resource for everyone interested in learning how to make wine from the professionals. Click play_circle_filled to listen to an episodecancel

      113: Steven Mirassou - The Lineage Collection - The Inside Winemaking Podcast with Jim Duane

      This episode features the Steven Mirassou, who continues his family’s long legacy of making wine in California’s Livermore Valley. Our conversation traverses back and forth between Steven’s winemaking experience and an exploration of viticulture and wines from Livermore Valley. Livermore is part of California’s Central Coast, but at only 2K acres under vine it is a unique AVA nestled in the San Francisco Bay Area. Steven guides me through the vineyards of Livermore and describes how the different sites are suited to his three brands: Steven Kent, Mia Nipote, and Lineage. LINKS AND RESOURCES MENTIONED IN THIS EPISODE The Lineage Collection Steven Kent Winery, Livermore Valley Livermore Valley Winegrowers Association   This podcast is brought you by Wine Compliance Alliance. Ann Reynolds, who runs Wine Compliance Alliance has been on the podcast twice before. In Ep. 45 we discuss common compliance issues that wineries deal with and in Ep. 61 she has a solo episode where she covers the compliance items for starting a new winery. Winery compliance. Bring it up to winery owners or their staff and you get either a completely blank look or a grimace of some sort. In other words winery compliance is a topic that is either very unfamiliar or very disliked. But yet, every winery is required to do it and can suffer serious consequences if they don't. Wine Compliance Alliance focuses on providing wineries with solutions to both of these areas of issue. If a winery has little familiarity with their compliance requirements our office can provide training assistance to get them up to speed to be able to manage it themselves. If a winery would prefer instead to have their files managed for them we’ve got you covered there too. Wine Compliance Alliance, Full throttle from grape to bottle. Find out more at winecompliancealliance.com Questions?  Comments?  Let me know what you think: [email protected] if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show.  Paypal links at the bottom of the Inside Winemaking homepage.  Every small donation is helpful.   The Inside Winemaking Podcast on iTunes And Stitcher Radio Too This episode features the Steven Mirassou, who continues his family’s long legacy of making wine in California’s Livermore Valley. Our conversation traverses back and forth between Steven’s winemaking experience and an exploration of viticulture and wines from Livermore Valley. Livermore is part of California’s Central Coast, but at only 2K acres under vine it is a unique AVA nestled in the San Francisco Bay Area. Steven guides me through the vineyards of Livermore and describes how the different sites are suited to his three brands: Steven Kent, Mia Nipote, and Lineage. LINKS AND RESOURCES MENTIONED IN THIS EPISODE The Lineage Collection Steven Kent Winery, Livermore Valley Livermore Valley Winegrowers Association   This podcast is brought you by Wine Compliance Alliance. Ann Reynolds, who runs Wine Compliance Alliance has been on the podcast twice before. In Ep. 45 we discuss common compliance issues that wineries deal with and in Ep. 61 she has a solo episode where she covers the compliance items for starting a new winery. Winery compliance. Bring it up to winery owners or their staff and you get either a completely blank look or a grimace of some sort. In other words winery compliance is a topic that is either very unfamiliar or very disliked. But yet, every winery is required to do it and can suffer serious consequences if they don't. Wine Compliance Alliance focuses on providing wineries with solutions to both of these areas of issue. If a winery has little familiarity with their compliance requirements our office can provide training assistance to get them up to speed to be able to manage it themselves. If a winery would prefer instead to have their files managed for them we’ve got you covered there too. Wine Compliance Alliance, Full throttle from grape to bottle. Find out more at winecompliancealliance.com Questions?  Comments?  Let me know what you think: [email protected] if you learn something from the collection of podcasts at Inside Winemaking, please considering donating to support the show.  Paypal links at the bottom of the Inside Winemaking homepage.  Every small donation is helpful.   The Inside Winemaking Podcast on iTunes And Stitcher Radio Too  
      1. 113: Steven Mirassou - The Lineage Collection
      2. Ep. 112: Quinn Roberts - Master Cooper from Tonnellerie O
    • Wine For Normal People Podcast A podcast for people who like wine but not the snobbery that goes with it. We talk about wine in a fun, straightforward, normal way to get you excited about it and help you drink better, more interesting stuff. The Wine For Normal People book is available on Amazon! Click play_circle_filled to listen to an episodecancel

      Ep 347: The Grape Miniseries -- Viognier - Wine for Normal People

      Saved from the brink of extinction just 50 years ago, Viognier (pronounced vee-ohn-yay), is a white grape that's native to the Northern Rhône in France – mainly the areas of Condrieu and Ampuis. The grape produces effusive wines with a strong aromatic character -- peaches, apricots, flowers, herbs, and ginger are common -- and when made well it has a medium body with a touch of acidity and a pleasant bitterness. This week we continue the grape mini-series (maxi series now?) by exploring this comeback kid and the pleasure it can bring when in the right hands.    History Viognier's parentage is a bit ambiguous, but it is related to Mondeuse Blanche, which makes it either a half sibling or grandparent of Syrah (as MC Ice points out, we could definitely make a word problem out of this – it’s a brain twister to think about, but possible!). The grape is also tied to Freisa and may be related to Nebbiolo, both which are native to the Piedmont region of northwestern Italy.     Viognier was once grown pretty widely in the northern Rhône but the combination of the phylloxera outbreak in the mid- and late-19th century, followed by WWI, the Depression, and WWII drove a lot of growers to cities and left vineyards abandoned. By 1965, only about 30 acres (12 hectares) of Viognier vines remained in France, and the variety was nearly extinct.   In the mid-1980s, interest started to grow both in France and from winegrowers in Australia and California. Growing interest lead to more plantings and today the grape is grown in Condrieu, Chateau Grillet, and Côte Rôtie in the Northern Rhône, all over the southern Rhône for blends, the Languedoc in southern France, as well as in North and South America, Australia, New Zealand, South Africa, Israel, Japan, Switzerland, and Spain.   Climate and Vineyard Viognier needs a long, warm growing season to fully ripen, but not so hot it develops excessive levels of sugar before its aromatic notes can develop. Viognier must get ripe to allow flavor to develop and that happens late, often after sugars develop. Viognier is a small thick-skinned berry with good resistance to rot. It does well on acidic, granite soils. Older vines – more than 30 or 50 years old are best for the grape. There are at least two clones of Viognier. The older, original one from Condrieu is highly aromatic and tight clustered. The other is healthier, higher yielding and looks and tastes different according to some. This clone, likely made at the University of Montpellier, is widespread in Australia. Winemaking begins in the vineyard – picking decision is vital: Pick too early and the grape has no flavor, and makes a flat wine. Pick too late the wine is flabby and oily. Must be ripe but not overripe, with lower yields. Although it is likely best to make the wine in stainless or neutral oak with perhaps some skin contact for a few hours before fermenting, the barrel fermentations, malolactic fermentations, and aging on lees can squash the unique flavor and scent of Viognier.   Flavors and Styles Viognier is like peach, apricot, clementine, honeysuckle, chamomile, jasmine, thyme, pine, spice, ginger, crème fraiche, and honey with a full body and can be oily, or sometimes a bit bitter. It is low in acidity. When aged in oak it tastes like vanilla bean and with malolactic fermentation it is creamy and custard-like. It is almost always high in alcohol, with 14.5% ABV being common. The best Viognier from France often doesn’t age, and even loses aromas after a few years in the bottle. Some of the styles from Australia and the US, which have been aged in oak, last a few more years. The grape is often bottled as a single variety but can be blended with Roussanne, Marsanne, and Grenache Blanc. We didn’t mention this in the show, but the wine can be off-dry or even late harvest and sweet. Condrieu and Château-Grillet produce sweet wines in warmer years.   Regions... France Northern Rhône: Viognier is grown as single variety in Rhône appellations Condrieu and Château Grillet on right (west) bank of Rhône River. In Côte Rôtie, winemakers can include up to 20% of Viognier though most growers add no more than 5%. Condrieu Includes seven communes along 14 miles, and makes wines that are usually dry, delicious young, and very aromatic wit structure. The area includes steep hillside vineyards, that face south-southeast to maximize morning sun, not hot evening sun. The soils are granite with a deep sandy topsoil called arzelle. This soil makes the best wine. Yields must be low, and picking must be after the grape has full aromatics. Top producers: Guigal, Rostaing, Delas, Pierre Gaillard, Vernay, Francois Villard Chateau Grillet This appellation is owned by one producer, it is a monopole. It is just 7.6 acres/3.08 ha on granite soil with mica – making the wines higher in acid. Vines are 80+ years old and although the area seems ideal, there have been problems with wine quality. Recently the owner of Château Latour of Bordeaux acquired the monopole; there’s hope for restoration of its former glory.            Côte Rôtie We did a whole podcast on this area, but north of Condrieu is Côte Rôtie, a Syrah appellation that can include up to 20% Viognier in the wine (in reality it’s more like 5%). Viognier helps darken the color of the Syrah in co-pigmentation but it takes up valuable real estate so it’s not used as much as it could be. Other French areas: The southern Rhône, where it is blended, the Languedoc and Ardeche, where it makes serviceable Vins de Pays varietal or blended wines.   Other Europe: Switzerland, Austria, Italy   New World Australia Yalumba was the pioneer producer in South Australia’s Eden Valley in 1979. The Virgilius is their top wine (aged in oak). McLaren Vale, Barossa, Adelaide Hills, Heathcote, Geelong, Central Victoria, and more grow the grape, which is a challenge to growers because it stays flavorless for much of the growing season and then transforms into something delicious – patience is a virtue! One of the best uses for Viognier in Australia is its blends with Shiraz: Clonakilla (Canberra), Yering Station (Yarra), Torbreck (Barossa)   United States California Viognier came in 1980s to California when John Alban (Alban Vineyards in Edna Valley), Josh Jensen of Calera (Central Coast), and Joseph Phelps (Napa), brought it into the United States in small quantities. The plantings and interest grew as a group of producers dedicated to growing Rhône varieties, called the Rhône Rangers, grew in numbers and popularity. Today California has more than 3,000 acres of Viognier. Yields are high compared to France, the wines can often be overblown if grown in too-hot weather but the greatest examples are full-bodied and rich. Top Producers: Tablas Creek, Crux, Qupé, Alban, Calera, Kunde Virginia Viognier is a signature grape of Virginia because the thick skins of the grape work well in the humidity and the diurnals of the mountains mean Viognier can ripen but maintain acidity over a long growing season. The typical VA Viognier has great fruit, slight bitterness, medium body and good acidity. Top producers: Barboursville, King Family, Horton Other US: Oregon, Washington (we mention ABEJA), Texas Around the World: New Zealand, South Africa, South America (Argentina has a lot, Chile some – all young plantings)   Food: The wine is great with dishes that have rosemary, thyme, saffron, and creamy sauces. Expect to spend more than $50 a bottle for good Viognier (we had the 2017 version of the Guigal below. It was US$50).   ___________________________________________________ Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!  Get your copy Wine For Normal People Book today!    Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range).  They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!  Check it out today! www.wineaccess.com/normal 
      1. Ep 347: The Grape Miniseries -- Viognier
      2. Ep 346: Port Wine
    • Napa Valley Wine Academy Podcasts The Stories Behind Wine podcast series features the people, places, and history that influence the world of wine. Produced by Napa Valley Wine Academy, America’s premier wine school and a WSET and Riedel Global Wine Educator of the Year. Click play_circle_filled to listen to an episodecancel

      Episode 18 – Peter Mondavi Jr. – Stories of a Dynasty - The Stories Behind Wine

      In this episode, Christian Oggenfuss has the opportunity to sit down with Peter Mondavi, Jr. of Charles Krug Winery. Christian explores Charles Krug and the Mondavi family's rich and fascinating history and influences shaping the Napa Valley.  This is their story.
      1. Episode 18 – Peter Mondavi Jr. – Stories of a Dynasty
      2. Episode 17 – Rodrigo Soto – Journey to Biodynamics
    • realwinepeople Real Wine People Long-form conversations with vineyard & wine folk about their stories and experiences within the fast-changing wine landscape. Click play_circle_filled to listen to an episodecancel

      Jasper Button - #010 - Real Wine People

      Jasper Button returned home from travelling and surfing the world, along with his sister Sophie, to help out at their family vineyard, planted over two decades ago by their mother. They began restoring the site and moving to organic and biodynamic farming. Then started making wines rather than sell off their grapes.  The wines are made naturally with only minimal sulphur additions and cool, slow and gentle ferments.
      1. Jasper Button - #010
      2. Alex Shulkin - #009
    • The Grape Nation Podcast The Grape Nation is your weekly wine journey…where we will enlighten, inspire, and motivate the listener to enjoy and drink more wine. WE BRING WINE TO THE PEOPLE! The show will take a straightforward; “un-snobby” approach to wine through usable information and guest experts in their field. Each week we will delve into a relevant wine topic, speak with a wine notable, and ask our guest to answer our weekly “Wine List”. We will taste, and discuss a different wine on-air each week and invite our listeners to taste with us. Our listeners will be kept up to date with the best wine happenings with our weekly event calendar. Click play_circle_filled to listen to an episodecancel
      You can’t talk about natural wine in the US without Zev Rovine being in the conversation. Waiter turned wine distributor, Zev starting importing wines back in 2008 from small estates that are terroir driven, practicing low intervention and organics. He is the proprietor of Zev Rovine Selections, importing wine from over a dozen countries and 140+ wineries. In light of the pandemic and racial inequality the industry continues to change, Zev has proposed a “Working Contract” or code of conduct to address sexism, racism, labor rights and the stewardship of land in the wine biz.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast. 
      1. Zev Rovine
      2. Rupert Symington, CEO, Symington Family Estates.
    • Decanted Wine Podcast Join wannabe-wine-snobs Sandi and Dave for fun, light-hearted yet informative discussions about wine tasting, wine travel, wine education, winemakers, and wine events! Broadcasting from the second-largest wine producer in the United States, Washington State (and beyond)! Then go deep into the world of wine with in-depth storytelling and interview segments with wine industry professionals. Let's Decant this! Click play_circle_filled to listen to an episodecancel

      Episode 40: Chef Aaron Tekulve and our visit to his Seattle restaurant Surrell on Madison - Decanted Wine Podcast

      Chef Aaron Tekulve is one of Seattle’s up-and-coming culinary superstars, and his new restaurant Surrell on Madison is not stopping because of COVID19. In fact, it’s one of the bright spots in the city’s dining landscape. Join us to hear his journey from rock drummer, to working at some of Seattle’s most celebrated restaurants, and to hosting red-hot pop-ups around town. Today, Chef Aaron pairs Washington wines with his unique brand of cuisine in a setting made safe for socially distanced dining. Dave and Sandi also share their dining experience and what you can expect from an evening with this rising star Chef.
      1. Episode 40: Chef Aaron Tekulve and our visit to his Seattle restaurant Surrell on Madison
      2. Episode 39: Interviews with the Auction of Washington Wines 2020 Honorees: Karen MacNeil, Mark McNeilly and Rob Mercer
    • Wine Blast with Susie & Peter, Masters of Wine Podcast Susie and Peter are married Masters of Wine (they really should get out more). In this upbeat show, they bring wine to life with a smile via interviews, chat, travel, food, gentle bickering, tips, competitive wine-offs, a quirky wine A-Z and your questions. It’s enough to drive anyone to drink.. A top-10 UK podcast (Chartable - Apple, Food), recommended in The Daily Telegraph, Evening Standard, Club Oenologique, PodNews and The Drinks Business. Reviews say: 'Laugh-out-loud' (Claire), 'Certain to be a hit - relatable, entertaining, light-hearted' (The Drinks Business), 'Best wine podcast out there' (Mickey), 'A complete tonic for the heart, mind and soul' (Drinks Network) and 'Isolation inspiration - and more fun than knitting' (Amanda). Click play_circle_filled to listen to an episodecancel

      SHORT: Extinction, regeneration...wine? - Wine Blast with Susie and Peter

      We've reached a tipping point in environmental terms. Not just in terms of biodiversity, climate change, pandemics and the like - but also in the media. Recent releases showcase this trend - from Kiss the Ground (Netflix) to Extinction: The Facts (BBC/David Attenborough) and The Food Programme's English Pastoral episode. All are powerful, terrifying, inspiring calls to action - and made us think about wine's place in all of this. Given we all share personal responsibility for this crisis, should we only buy sustainable wine? Should we both, as professional wine communicators, only recommend sustainable wines? What even is sustainable when it comes to wine? Can (or is) wine taking a lead in this regard - or not? We all need to be asking questions - of ourselves, the products we consume, the lifestyles we lead. And we can be positive, and much good can come of this. Including delicious, sustainably produced wine in a biodiverse, stable, healthy planet.
      1. SHORT: Extinction, regeneration...wine?
      2. LOCK. MY. WINE. DOWN. From big brands to counter-culture wine...
    • Italian Wine Podcast Podcast dedicated to the world of Italian wine. Hosted by writer and personality Monty Waldin. Featuring wine producers, purveyors, educators, and more. Click play_circle_filled to listen to an episodecancel

      Ep. 424 Steve Raye U.S. Market-Ready | Franchise States - Italian Wine Podcast

      Italian Wine Podcast Episode 424: IWP presents "How to Get U.S. Market-Ready" with Steve Raye. So what is a franchise state anyway? When developing a U.S. market entry strategy do franchise states merit consideration or should they be ruled out a priori? As always, the more wine and spirit brands can learn about the United States market, the more effective they'll be when it comes time to execute an import and distribution strategy. Steve Raye, president and CEO of Bevology, Inc. and author of the book "How to Get U.S. Market-Ready," helps wine and spirit brands enter the United States market. Bevology, Inc. | bevologyinc.com How to Get U.S. Market Ready | https://italianwinebook.com/index.php/how-to-get-us-market-ready-wine-and-spirits/
      1. Ep. 424 Steve Raye U.S. Market-Ready | Franchise States
      2. Ep. 423 #everybodyneedsabitofscienza | Stefano Campanini Question
    • Unreserved Wine Talk Podcasts The Unreserved Wine Talk podcast features candid conversations with the most fascinating people in the wine world. Your host, award-winning journalist Natalie MacLean, dives into how it feels to compete in the nerve-wracking World's Best Sommelier Competition, the shadowy underground of wine forgery, the zany tactics of a winemaker who hosted a funeral for cork, and more. Nestled in these colourful stories are practical tips on how to choose wine from a restaurant list, pair it with food and spot great values in the liquor store. Every second episode, Natalie goes solo with an unfiltered, personal reflection on wine. She'll share with you how it feels to be a woman in what is still a largely male-dominated field, her gut reaction to the latest health study that says no amount of alcohol consumption is safe and her journey in writing her next book. She'll reveal these vulnerable, sometimes embarrassing, stories with tipsy wit and wisdom that she's soaked up from 20 years of writing about wine. This podcast is for wine lovers from novices to well-cellared aficionados. Click play_circle_filled to listen to an episodecancel

      99: Family-Run Wineries v Corporate-Owned? Henry of Pelham's Daniel Speck - Unreserved Wine Talk

      What was it like being part of the budding Niagara wine scene? Why are wineries so well-suited to be family-owned? How does the terroir of the Niagara bench influence what you taste in Henry of Pelham wines? Why is Henry of Pelham so well-known for their Baco Noir? What hidden message can you find on the label of Henry of Pelham Family Tree wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Daniel Speck of Niagara's Henry of Pelham Family Estate Winery.   Highlights How was Daniel's experience as a child and helping with the family winery? What was it like being an active part of the budding Niagara wine scene? How did a particularly long day with the vines shift Daniel's perspective on his work in the vineyard? What was Daniel's least favourite aspect of growing up at the family farm and winery? What differences can you find between family-owned and corporate wineries? Why would you find that wineries are well-suited for being family-owned? Are there aspects of a winery that you'd find a bad fit in the corporate world? How does the terroir of the Benches influence what you taste in the wines produced in the region? What can you expect in a tasting experience with Henry of Pelham Estate Chardonnay and Sibling Rivalry? What hidden message can you find on the label of Henry of Pelham Family Tree wine? What price point range will you find when shopping for Henry of Pelham wines? Why do you know Henry of Pelham for Baco Noir from Niagara? How does the evolution of Baco Noir translate to what you taste in the glass? Why should you try the Baco Noir version of a "tequila shooter"? What history is behind what you experience with the Henry of Pelham Family Tree Red?   About Daniel Speck Daniel is co-owner and one of three brothers who, as children, shovel planted the modern-day vineyards that became Henry of Pelham Family Estate Winery in Niagara’s Short Hills Bench. The Speck brothers founded the winery with their parents, a family venture which began in 1984. Daniel spent the years from age 8 to 22 in the vineyards. He studied philosophy, math and science at St. John’s College in Annapolis, Maryland, then returned to work on the farm/winery upon graduation. After fourteen vineyard-years he migrated from the farm to the marketplace when a key salesperson left the company. Today he is Vice President, Sales and Marketing. Daniel actively promotes and sells his family’s wines while still participating in determining each wine’s final composition with his two older brothers and the winemakers. Daniel has received partnership awards from the LCBO; has sat on various sales and marketing committees with the Wine Council of Ontario, and is now a member of the CCOVI Outreach Committee at Brock University helping determine future educational needs for the wine industry. Daniel actively promotes and sells his family’s wines but determines each wines final composition with his two older brothers and the winemakers.         To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/99.
      1. 99: Family-Run Wineries v Corporate-Owned? Henry of Pelham's Daniel Speck
      2. 98: The Shape of Wine Taste with Australia's Wakefield Wines
    • Mr. Wine Guy Podcast What's up everyone, and welcome to the Mr. Wine Guy podcast. In this podcast I will bring you amazing winemaker's and their stories of how they got to where they are today. I'll dig deep and show you how with the help of good fortune, prosperity, and sometimes divine intervention, they've found ways to make beautiful and amazing wines year after year. Have you ever wondered what it takes to create your favorite bottle of wine? Maybe you want to know what the typical day for a winemaker actually looks like? If questions like these resonate with you, then you have come to the right place. Click play_circle_filled to listen to an episodecancel

      Episode 130: Dunn Vineyards and Retro Cellars: Wine Night Stand: Jennifer Gallagher - Mr. Wine Guy Podcast

      To follow Mike Dunn, Dunn Vineyards, and Retro Cellars on Instagram, Facebook, and Twitter, head over to: Mike Dunn Instagram: @mikeadunn Dunn Vineyards Instagram: @dunnvineyards Dunn Vineyards Facebook: @dunnfacebook Retro Cellars Instagram: @retrocellars Retro Cellars Facebook: @retrofacebook Dunn Vineyards Twitter: @dunnvineyardstwitter   To learn more about Mike's wines, and to sign up to be on Dunn and Retro Cellars mailing list, head over to: Dunn Vineyards Shop: @dunnvineyardswines Dunn Vineyards Mailing List: [email protected] Retro Cellars Shop: @retrocellarswines Retro Cellars Mailing List: @retrocellarsmailinglist   To follow Mr. Wine Guy on Instagram and Facebook, go to:  Instagram: @themrwineguy Facebook: @themrwineguy   To connect on LinkedIn, go to: Michael Gallagher LinkedIn: @michaelgallagherlinkedin   To connect with my wife Jennifer Gallagher on Instagram, head over to: Instagram: @iamjengallagher   To purchase our His and Her Bar, head over to: https://www.hisandherbar.com/ To listen to our His & Her Podcast, click HERE IG: @hisandherbar FB: @hisandherbar Youtube: @hisandherbar   Also, make a statement in your very own Mr. Wine Guy Swag which can be found at: Mr. Wine Guy Swag: @mrwineguyswag
      1. Episode 130: Dunn Vineyards and Retro Cellars: Wine Night Stand: Jennifer Gallagher
      2. Episode 129: Dunn Vineyards and Retro Cellars: Mike Dunn
    • The James Suckling Podcast This is the podcast of James Suckling, international wine critic with three decades of experience tasting, critiquing and loving wine!We focus on the great wines of the world including Italy, Bordeaux, Champagne, Australia, New Zealand, California, Chile, and Argentina, but are always open to and looking for surprises. We taste and review thousands of wines each year - 22,000 in 2018 alone! - and meet hundreds of the world's best winemakers along that journey. That's where this podcast comes in - a place to access my conversations with these titans of the wine world, and also my own tasting team as we travel the world to taste amazing wines. I hope you enjoy these podcasts - head to jamessuckling.com for even more reports, videos, and articles about how to enjoy wine. Click play_circle_filled to listen to an episodecancel

      PODCAST: ZOOM TASTING WITH LAURA CATENA - The James Suckling Podcast

      James tasted a range of vintages including the soon to be released Nicola Catena Zapata Mendoza 2017 with the winery’s Managing Director Laura Catena over Zoom on Friday, September 11. Catena Zapata is one of the quality leaders in Argentine wine and James has been visiting and tasting with Laura for years. This latest release of the Nicolas Catena Zapata could be the best they’ve ever made, James said.In this video James and Laura taste the 2017, 2016, 2015, 2010, 2004, and 2003 vintages of Nicolas Catena Zapata Mendoza. They discuss the progression of the wines through the years, talk about co-fermentation, and more. The wine is being sold on the Bordeaux market this month, for the first time ever. Listen to the full Podcast the video to hear more of the discussion.to read more, and see the wine notes and scores (if you are a paid subscriber), click here.
      1. PODCAST: ZOOM TASTING WITH LAURA CATENA
      2. PODCAST: JAMES SUCKLING AND EDUARDO CHADWICK DISCUSS SENA’S ‘PERFECT’ 2018 RELEASE
    • UK Wine Show Podcast Welcome to the UK's first wine podcast. I'm Chris Scott and the UK Wine Show will be exploring the wine scene in the UK. During each show I'll interview winemakers, consumers, critics, wine bar owners, you name it, if it's about wine in the UK it will be covered. Almost all the good wine from around the world washes up on these shores so we'll find out more about the people behind the wines that make a splash. Personally I think a bit of knowledge can significantly improve your enjoyment of wine, so I'll be picking up and passing on some great wine tips & tricks throughout the shows. Click play_circle_filled to listen to an episodecancel

      Bergerac with Richard Lane - UK Wine Show

      We talk to Diploma student Richard Lane on the Bergerac wine region in Southern France and the styles of wine being produced.
      1. Bergerac with Richard Lane
      2. Richard Lane on studying wine as a blind person
    • The Three Drinkers Podcast The Three Drinkers present the first major Amazon series that delves into the world of the drink. Embark on an imbibe journey with Colin, Aidy & Helena; the travelogue trio putting fun and spirit side by side. Taking the audience on a journey of discovery, we explore life through the glass. Click play_circle_filled to listen to an episodecancel

      Episode 21: Champagne and Crisps - Bring A Bottle

      The trio talk unexpected food and drink pairings, Grappa, light red wine styles and the return of Maraschino Cherries. Not to forget a 4th Drinker appearance with one of the most innovative minds in the non-alcohol drinks space. Stayed tuned for news on Series 2! This podcast is sponsored by legendary Spanish winery Grandes Vinos. You can see their history and full wine range at www.grandesvinos.com See acast.com/privacy for privacy and opt-out information.
      1. Episode 21: Champagne and Crisps
      2. Episode 20: Happy Hour
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