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Inside Wine Podcast
38 minutes | 16 days ago
How To Build A Meal Around Wine With Chef David Blessing - #020
Learn how to build a meal around wine with chef David Blessing. David is currently Vice President of Culinary Arts and Development for Longwood Venues and Destinations in Boston, a private events company that hosts and caters unique luxury events at some of the most beautiful venues around New England. The company handles experiences that range from boutique weddings on the beach to wine and food festivals such as the annual Nantucket Wine Festival and Newport Wine and Food Festival David has been a chef pairing food and wine for 30+ years. Prior to joining Longwood, his experience includes being Executive Chef at Stonehedge Inn -- a restaurant that pioneered winemaker dinners in the 1990s -- 13 years with The Four Seasons Hotel and Resorts (Boston and San Francisco), and a short stint managing the prepared foods program, menu, and product development for Whole Foods. In this episode, David created an entire meal around a selection of wines from St. Francis Winery: - St. Francis Sauvignon Blanc (with King Kampachi Crudo) - St. Francis Chardonnay (with Salmon) - St. Francis Merlot (with Seared Jurgielewicz Duck Breast and Duck Confit) - St. Francis Cabernet Sauvignon Reserve (with "A Study In Beef" featuring Snake River Farms Wagyu Beef Tenderloin) - St. Francis Zinfandel Reserve (with Swedish Cake) What's "Jurgielewicz" duck breast? It's the best! Get it here: https://tastyduck.com/ And Snake River Farms can be found here: https://www.snakeriverfarms.com/ More about chef David Blessing: email him at chefdobie99 at gmail dot com DB Culinary Provisions: https://chefdobie99.wixsite.com/website-1 Bio and more details at https://longwoodvenues.com/culinary-cocktails/ David's Instagram is @chefdavidblessing (https://www.instagram.com/chefdavidblessing) David's Facebook page: https://www.facebook.com/chef_david_blessing_-103993131272373 Learn more about wine by visiting https://Wine365.com You can also download the Wine365 app in the app store for exclusive content. Have a question, comment, or idea for an upcoming episode? Email me at firstname.lastname@example.org or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ Remember, wine is food, it comes from a place, enjoy it responsibly.
27 minutes | a month ago
Julia Child Celebration - Kerry Diamond of Cherry Bombe Talks Julia Jubilee - #019
In this special edition of Inside Wine Podcast, you learn about "Julia Jubilee," a week-long virtual conference celebrating the life and legacy of Julia Child. Hosted by Cherry Bombe, the event begins on April 22, 2021 with a kickoff conversation with Stanley Tucci and Ina Garten and ends on April 29 with a panel discussion with Dorie Greenspan, Tanya Holland, Sara Moulton, Alex Prud'homme, and Grace Young. In between there will be a plethora of webinars and online activities featuring, among others, every woman who ever won Top Chef. Listen to Cherry Bombe founder Kerry Diamond explain why Julia Child remains a relevant force and why you'll want to participate in Julia Jubilee. Spoiler alert: other than the kickoff conversation (which costs a paltry $10), it is free for you to participate in the full lineup of events -- all you need to do is RSVP. All the details, including a full schedule of activities, can be found at https://cherrybombe.com/julia-jubilee Visit the Cherry Bombe website: https://cherrybombe.com Instagram: @cherrybombe (https://www.instagram.com/cherrybombe/) Radio Cherry Bombe podcast: https://cherrybombe.com/radio-cherry-bombe/category/Podcast (if you love food and cooking, subscribe to it!) About Kerry Diamond Kerry Diamond is the founder of Cherry Bombe, a media company that celebrates women in and around the world of food. She’s also the host of Radio Cherry Bombe, the #1 podcast about women and food in the U.S. Prior to Cherry Bombe, Kerry worked as the luxury beauty news editor at WWD, beauty director of Harper’s Bazaar, and vice president of public relations North America for Lancôme, where she introduced several ground-breaking social media and influencer initiatives. Kerry later co-owned several eateries in Brooklyn, including the award-winning Smith Canteen coffee shop, which was recognized for its green initiatives. She was also the editor in chief of Yahoo Food. Kerry serves on the board of NYC & Co., the official destination marketing organization and convention and visitors bureau for the five boroughs of New York City; the alumni board of the State University of New York at Plattsburgh; and the advisory committee of Women.NYC, a city government initiative to create economic opportunity. Kerry is committed to making her native New York City and the world around her a better place for all by uplifting women, bringing people together through food, and championing sustainability. Learn more about wine by visiting https://Wine365.com You can also download the Wine365 app in the app store for exclusive content. Have a question, comment, or idea for an upcoming episode? Email me at email@example.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ Remember, wine is food, it comes from a place, enjoy it responsibly.
16 minutes | a month ago
What To Do With Leftover Wine - #018
There is absolutely no shame in not finishing an entire bottle of wine -- especially if you're drinking alone. Before you pour what's left down the drain or guzzle a glass for no reason other than "not letting it go to waste," consider that you CAN save the wine for another day -- and if you store it properly, it'll taste almost as good, if not as good, the next time you drink it (in fact, some wines taste even better after being opened). Learn about the best ways to keep leftover wine tasting fresh and delicious by listening to episode #18 of Inside Wine Podcast. Key points from the episode: How air (oxygen), humidity, temperature, light, and odors must be managed Why different types of wine are stored differently Why all colors of wine are stored the same The "half-bottle trick" What to do if you didn't listen to any of the advice from the episode For the images and examples discussed during this episode, follow this link: https://insidewine.cc/leftoverwine Learn more about wine by visiting https://Wine365.com You can also download the Wine365 app in the app store for exclusive content. Have a question, comment, or idea for an upcoming episode? Email me at firstname.lastname@example.org or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ Remember, wine is food, it comes from a place, enjoy it responsibly.
34 minutes | 2 months ago
How To Find A Chardonnay You'll Love With Chris Dooley - #017
Do you love Chardonnay or hate it? Chances are, the answer is "both," because there are many more styles of Chardonnay than you may imagine. Sommelier Christopher Dooley explains both ends of the spectrum and everything in between, from the rich, ripe, "butterball style" that wraps around your palate like a warm hug, to "lemon laser water" that is ideal for food pairing. You'll get a full understanding of why you like the style of Chardonnay that you do -- it has to do with from where the grapes are grown and how the wine is made. You'll learn everything you need to know about the "holy trinity of white winemaking" -- barrel aging, lees aging, and malolactic fermentation -- so that you can seek out more Chardonnay wines that you'll enjoy, whether you're drinking a glass on its own or with a particular dish. And yes, you'll get plenty of food pairing suggestions with various styles of Chardonnay. In fact, Christopher can build an entire dinner around Chardonnays, just ask him! More About Christopher Dooley Chris is a former actor who found his way into wine by way of working in restaurants in between shows. A love of telling stories on stage soon became a passion for telling the stories behind wines and winemakers on the dining room floor. Chris began his career in wine in Cincinnati, Ohio. After working at several wine-focused restaurants he decided it was time to move to the east coast. He found himself in Boston where he worked as a sommelier at L’Espalier. Here is where he continued his studies, passing the Advanced Exam held by the Court of Master Sommeliers in March of 2015. Pursuing a dream, he shortly after moved to New York City. Currently, he is the Assistant Wine Director at Eleven Madison Park in New York City making it nice each day and spreading the love for Chardonnay. Chris on Twitter: @chrisdooley Chris on Instagram: @dooleysomm Chris on LinkedIn: https://www.linkedin.com/in/topherdooley/ Have a question, comment, or idea for an upcoming episode? Email me at email@example.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ OH, and there is now a Wine365 App! Look for it in the app store and install it (it's also free!) to get every episode plus bonus content. Remember, wine is food, it comes from a place, enjoy it responsibly.
29 minutes | 2 months ago
Your Wine Is Too Warm - Anthony Giglio's Temperature Tantrum - #016
This is part 2 of a two-part conversation with wine educator/entertainer/empowerer Anthony Giglio. While this episode stands on its own, if you enjoy it, you'll want to give a listen to part one, which is episode 15, "How To Judge A Wine In 3 Sips." When it comes to wine, does size matter? Not sure, but temperature sure does! How warm -- or cold -- that a wine is, will affect your enjoyment (or non-enjoyment) of it, explains Anthony Giglio. Contrary to popular belief -- and the recommendation of too many "experts" -- red wine should NEVER be served "room temperature" and white wine is not necessarily served "cold" (it depends on what one means by "cold"). Anthony explains why you probably need to drop your next bottle of red wine -- even if it's an aged or expensive one -- into an ice bucket for five minutes. He'll also help you understand why white wines are often served too cold. In the early 2000s, Anthony Giglio visited over a dozen of the top restaurants in New York City to take the temperature of their wines. His resulting article in Esquire concluded that even the very top destinations served their red wines too warm. The backlash triggered a revolution in how wine would be stored and served in Manhattan and beyond. Anthony tells the backstory and front-story of that article, and why it mattered so much toward changing the way people thought about wine temperature. More about Anthony Giglio can be found at his website, https://www.anthonygiglio.com/ Follow Anthony on Instagram @anthonygiglio (https://www.instagram.com/anthonygiglio/) On Twitter, also @anthonygiglio (https://twitter.com/anthonygiglio) And then there is his UH-MAZING performance on The Moth, that you absolutely must hear. We'll talk a bit about it in the second part of this conversation in episode 16, but in the meantime you can hear it here: https://themoth.org/storytellers/anthony-giglio Have a question, comment, or idea for an upcoming episode? Email me at firstname.lastname@example.org or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ Remember, wine is food, it comes from a place, enjoy it responsibly.
36 minutes | 3 months ago
Anthony Giglio on How To Judge A Wine In 3 Sips - #015
In this episode, I speak with Anthony Giglio about his career journey from a magazine intern to a highly sought-after wine educator/entertainer (though, please don't call him an "edutainer," it makes him cringe). If you've never heard of Anthony, he'd explain himself thusly: "If Kevin Zraly and Josh Wesson had a baby, it would be Anthony Giglio." However, you'd only understand that if you're a wine industry insider, so if you're not, I'll try a better explanation. Try to picture the Jersey swagger and storytelling skills of Bruce Springsteen, combined with the fun and breezy, educating style of Bill Nye the Science Guy, with a dash of Dean Martin's audience-engaging wit, humor, and charm -- and you'll have Anthony Giglio. After the first 15 minutes of hearing Anthony's story, we get into one of the most basic and essential things a person can do when drinking wine -- judge it. Not as in for a wine competition, or to put a score on it, but rather, to judge whether YOU like it. It may sound simple enough, but it takes just a bit of attention to a few details -- and if you follow Anthony's guidance, it will be a simple and fun process that will help you enjoy a glass of wine that much more, help you understand WHY you like certain wines and not others, and perhaps, get a better understanding of why you enjoy (or dislike) other beverages and foods. Best of all, it only takes three sips! The conversation is also abundant with Anthony's insider tips, secrets, and stories that you'll find educating and entertaining (but again, please don't call him an "edutainer"!). For example: Why he can't offer cut-and-dried wine and food pairing advice How you can drink red wine with fish (hat tip to the aforementioned Josh Wesson) What to do if you have steaks on the grill and all you have in the house to drink is Chardonnay When it's OK to drink Chardonnay while vacuuming Who is "the Marlboro Man of wine consumers." Spoiler alert! The conversation is cut short because Anthony goes on a temperature tantrum -- which you'll hear in episode 16 of the Inside Wine Podcast. More about Anthony Giglio can be found at his website, https://www.anthonygiglio.com/ Follow Anthony on Instagram @anthonygiglio (https://www.instagram.com/anthonygiglio/) On Twitter, also @anthonygiglio (https://twitter.com/anthonygiglio) And then there is his UH-MAZING performance on The Moth, that you absolutely must hear. We'll talk a bit about it in the second part of this conversation in episode 16, but in the meantime you can hear it here: https://themoth.org/storytellers/anthony-giglio Have a question, comment, or idea for an upcoming episode? Email me at email@example.com or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ Remember, wine is food, it comes from a place, enjoy it responsibly.
32 minutes | 3 months ago
Caviar 101 - #014
If you have enjoyed caviar but don't know much about it, this episode will give you enough information to feel confident spending the ducats for a can of the premium stuff. Host Joe Janish speaks with expert Chiara of Calvisius Caviar, one of the world's top producers of premium, pure, sustainable, fully traceable caviar. All the questions about caviar that you were afraid to ask, were put forth by the prideless neophyte Joe. You're welcome! Topics covered: - What, exactly is caviar (and sturgeon) - Types of caviar - How sturgeon went from nearly extinct to currently thriving (the project began with only 6 fish in the 1970s!) - Importance of where your caviar comes from - Beluga, the caviar (sturgeon, actually) vs the whale - How to choose caviar - Why caviar can be so expensive - How to serve caviar - How to store caviar, and how quickly you should eat it - Why and when you should, and shouldn't, serve caviar with accoutrements (like creme fraiche) - Why the spoon you use matters - The caviar "bump" (you do bump it, don't you?) - Why Champagne and caviar are a classic match - Other wine pairings for caviar About Chiara A native Italian raised between Italy and Central America, Chiara considers herself to be a fortunate citizen of the world. Through fluency in four languages and her strong passion for literature, contemporary art, and travel, she immerses herself in all the opportunities that come her way. Chiara has a professional background in Public Relations and started a consulting business in 2004, offering customized communication strategies to clients in the realms of art, travel, food, and wine. She currently specializes in rare culinary delicacies and luxury lifestyle events. You can reach her directly with your caviar questions at firstname.lastname@example.org About Calvisius https://www.calvisius.com/ Instagram: @calvisucaviarusa https://www.instagram.com/calvisiuscaviarusa/ Facebook: https://www.facebook.com/CalvisiusCaviarUSA/ 1-973-882-8222 Over 40 years of passion and expert craftsmanship have shaped Calvisius into an industry leades for both environmental methods and the production of premium-quality caviar. The sturgeon flourish in two farms in northern Italy: Calvisano, between Milan and Venice (close to Lake Garda), and Canove, by the Ticino Natural Park, for a total of 150 acres of freshwater ponds fed by pristine, natural water, thriving in an environment that is as close as possible to their natural habitat. All caviars are processed at the headquarters in Calvisano. Calvisius was one of the first companies in the world to create a large scale sturgeon farm: to date it is, in fact, the most cutting edge farm with respect to the know-how for the production of caviar of the highest quality. Calvisius produces the largest variety of caviars in the world and is an industry benchmark in terms of farming standards, quality and quantity of the caviar produced. Their state-of-the-art sustainable practices include replenishing rivers worldwide with previously endangered stocks, as Calvisius specializes in raising pure sturgeon breeds. Calvisius prides itself for being one of the largest sturgeon DNA databases in the world, having contributed to the replenishment of depleted stock worldwide; its sustainable aquaculture model is based on the management of complex systems that promote biological processes and maintain the natural balance of the ecosystem. Sturgeons live in an environment very close to their natural habitat, with access to additional food supplementation, as they would catch in the wild. This increases the sustainability of the production, as well as the organoleptic quality of the fish and particularly of the caviar. For over forty years, the expert hands of the Calvisius Caviar Masters have been taking care of caviar, using state-of-the-art techniques combined with old-world production methods, resulting in the production of a fully traceable, sustainable, fresh, premium quality caviar. The attention to detail makes Calvisius some of the most sought after delicacies of the gourmet world, appreciated worldwide by chefs and consumers alike, and bringing the tasting experience back to the Golden Age of Caviar. Have a question, comment, or idea for an upcoming episode? Email me at email@example.com or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you!
49 minutes | 5 months ago
World Wine Guys Explain Sparkling Wines - #013
It's the holiday season, which means it's bubble time! If you are the person who buys bubbles only once a year, and it's this time of year, you may enjoy this casual conversation with "The World Wine Guys" -- Mike DeSimone and Jeff Jenssen. Mike and Jeff have done it all in the wine business over the past 20 years, as wine book authors, freelance writers, critics, and judges (yes, there is such a thing as a wine judge!). Their moniker comes from their exploration of wine from every corner of planet Earth, and one of their specialties is sparkling wine. Since we were in the middle of the COVID-19 pandemic when recording this, Mike and Jeff are not doing much globetrotting, but instead sheltering-in-place at their home in Spain -- which offered the opportunity to have a discussion about sparkling wine. During the conversation, we discuss all different types of sparkling wine, which ones to buy depending on your occasion and circumstance, how to serve, and how to pair with food. To learn more about Mike and Jeff, visit their website - http://worldwineguys.com/ You can connect with them on various social channels as well … Instagram: @worldwineguys ( https://www.instagram.com/worldwineguys/ ) Twitter: @worldwineguys ( https://twitter.com/worldwineguys ) Facebook: https://www.facebook.com/World-Wine-Guys-324965909593/ YouTube Channel: https://www.youtube.com/channel/UCFC49ZqAajzOfmG1Fs1liwA Pinterest: https://www.pinterest.com/worldwineguys/ MIKE DeSIMONE and JEFF JENSSEN, also known as the World Wine Guys, are wine, spirits, food, and travel writers, educators, and hosts. They are award winning journalists as well as best-selling and award-winning authors. They have been featured guests on the TODAY Show, The Martha Stewart Show, Better TV, and the CBS, FOX, and NBC networks. Want some great wine books? Check out these from Mike and Jeff (they make great gifts for the wine lover in your life): Red Wine: The Comprehensive Guide to the 50 Essential Varieties & Styles Link from Amazon - https://amzn.to/2WB3AV8 Wines of California: The Comprehensive Guide https://amzn.to/2KMzw6b (Special Deluxe Edition: https://amzn.to/34DgqXh) Wines of The Southern Hemisphere: The Complete Guide https://amzn.to/34AxcWW The Fire Island Cookbook https://amzn.to/3rwFJnQ Have a question, comment, or idea for an upcoming episode? Email me at firstname.lastname@example.org or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!
38 minutes | 6 months ago
Marc Sievers De-stresses Your Holiday Entertaining - #012
Cookbook author and entertaining expert Marc J. Sievers helps you de-stress the holidays with easy-to-prepare, yet delicious and beautiful recipes and food preparations -- with extra tips specific to keeping you and your guests safe during the COVID-19 pandemic. Additionally, Inside Wine Podcast host Joe Janish and Marc discuss food and wine pairing, which wines to choose, and how many bottles you'll need for your holiday event. Wines discussed and suggested for entertaining: Louis Jadot Macon-Villages (Chardonnay) Find it here: https://insidewine.cc/jadotMV AIX Rose https://insidewine.cc/aixrose Chateau La Nerthe Les Cassagnes Cotes-du-Rhone Villages https://insidewine.cc/nerthecdrv Champagne Taittinger Brut La Francaise https://insidewine.cc/BLF Recipes mentioned and additional ideas from Marc for a "Micro Thanksgiving" Warm Winter Gluhwein: https://www.marcsievers.com/la-vie-piquant/2016/12/22/warm-winter-gluhwein Citrus Olive Tapenade: https://www.marcsievers.com/la-vie-piquant/2019/10/29/citrus-olive-tapenade?rq=olives Provençale Vegetable Tian: https://www.marcsievers.com/la-vie-piquant/2019/10/22/provencal-vegetable-tian Zucchini and Goat Cheese Rouleaux: https://www.marcsievers.com/la-vie-piquant/2020/7/25/zucchini-goat-cheese-rouleaux Gruyere Fondue: https://www.marcsievers.com/la-vie-piquant/2018/12/24/gruyere-fondue Fresh Herb Salad: https://www.marcsievers.com/la-vie-piquant/2020/6/20/fresh-herb-salad Soiree-sized Cheese Box: https://www.marcsievers.com/la-vie-piquant/2018/12/11/individual-soire-cheese-boxes Sourdough Boule: https://www.marcsievers.com/la-vie-piquant/2020/1/28/weekend-sourdough-boule Curried Pumpkin Soup: https://www.marcsievers.com/la-vie-piquant/2015/11/17/curried-pumpkin-soup Apple & Herb Wellington: https://www.marcsievers.com/la-vie-piquant/2016/11/13/apple-herb-wellington Herbes de Provence Chocolate Truffles: https://www.marcsievers.com/la-vie-piquant/2016/2/24/herbes-de-provence-chocolate-truffles Fall Flowers, Grocery Store Style: https://www.marcsievers.com/la-vie-piquant/2019/11/19/fall-flowers-grocery-store-style A Thanksgiving Table: https://www.marcsievers.com/la-vie-piquant/2016/11/21/a-thanksgiving-table A “cook’s note” from Marc: The recipes and ideas for flowers, and even the table setting, are some of my favorite flavors and ideas not just for Thanksgiving but throughout the winter months. Everything comes together with everyday grocery store ingredients (flowers included!)—now that is what I call stress free! While the recipes might not be what you typically think of for Thanksgiving, this year I am breaking with tradition and doing something fresh, modern, and unconventional—but one thing is for sure—I will have fun making memories regardless of how many people will be at my table (my husband Ryan and me!). Happy Thanksgiving – xox, MJS About Marc Sievers MARC J. SIEVERS is a cookbook author and entertaining expert who has spent the past decade sharing his expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style. No matter the paths taken in his life, the kitchen has always been the one place where he has felt the most comfortable. The best part of his day is cooking and entertaining with friends and family, and having the house filled with laughter! His first cookbook Entertaining with Love was published in 2011, followed by Table for Two in 2016, and his third cookbook French Omelettes—Your New House Meal was released in Fall 2019. Through his cookbooks Marc shares his vision for the best ideas to help you enjoy life’s little moments, whether for a dinner party for eight, or a cozy night at home for you and your plus one! With New England roots, Marc lives in Chicago with his husband Ryan and their pups Lady and Gigi. Books by Marc: French Omelettes - Your New House Meal: https://amzn.to/2IVArRd Table for Two: https://amzn.to/3lWodWY Entertaining with Love - https://amzn.to/2J0Io7a Marc's website: https://www.marcsievers.com/ Marc's YouTube channel: https://www.youtube.com/user/MarcRyanCo Marc's Instagram: https://www.instagram.com/marcjsievers/ Marc on Facebook: https://www.facebook.com/mjsievers Marc's Pinterest: https://www.pinterest.com/marcjsievers/ Have a question, comment, or idea for an upcoming episode? Email me at email@example.com or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!
28 minutes | 6 months ago
Molly Hill Explains Why Napa Valley Is A Special Place For Wine - #011
Molly Hill - winemaker at Sequoia Grove winery in Napa, California -- explains why Napa Valley is such a special place for wine. Molly details the unique climate and geography that makes Napa perfect for crafting world-class Cabernet Sauvignon and Chardonnay. Additionally, she explains how each element of the Valley affects a wine's characteristics. Additionally, Molly walks you through some of the winemaking techniques that can enhance a wine's flavor -- particularly when making a Chardonnay. For example, barrel aging, malolactic fermentation, and stirring the lees (or "batonnage," as the French say). While these terms may seem advanced, she explains them in layman's terms, so that you can more easily figure out whether you'll like a wine if you can find its tech sheet / winemaking details either on the label or somewhere online. Molly also talks about the winemaking style at Sequoia Grove, and why you can both enjoy Sequoia Grove wines immediately upon release and also after extended cellar aging. And while you might prefer to open up and drink wines right after you purchase them, she offers a few reasons to put a few bottles in the cellar for opening later, because, wine is one of those few agricultural products with which you can take a journey into the past. This episode was recorded during the COVID-19 pandemic, so chances are, you're not traveling. But, when the world is a little safer and you're ready to explore the Napa Valley wine region, Molly gives you plenty of reasons why you might want to visit during the late summer and during harvest -- while also giving you the inside scoop on what winemakers are doing at that time of year. Finally, Molly suggests that you shouldn't get too stressed over wine and food pairing, though she does offer a few recommendations that could help make or break the taste of a wine or a dish. Hope this episode helps you become more enlightened and empowered when it comes to Napa Valley wines! For more information about Sequoia Grove Winery, visit the website: https://sequoiagrove.com/ Sequoia Grove Instagram: @sequoiagrove (https://www.instagram.com/sequoiagrove/) Sequoia Grove Facebook: https://www.facebook.com/SequoiaGroveWines Molly Hill on Instagram: @winemakermolly (https://www.instagram.com/winemakermolly) Have a question, comment, or idea for an upcoming episode? Email me at firstname.lastname@example.org or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!
39 minutes | 7 months ago
Sarah Tracey's 5 Tips For Buying Wine Online - #010
Did you start buying wine online as a result of COVID-19, and now stuck in a "wine rut" of regularly ordering the same labels over and over? Sarah Tracey offers five tips that empower you to explore outside your wine comfort zone. The key is learning what type of wines you like, and if you know what flavors of ice cream you like, then you can figure out wine just as easily. Sarah gives you the buzzwords and descriptors you need to explain yourself to a sommelier or retailer. She also gives you homework assignments that you'll like a lot more than calculus! If you listen all the way through, you'll find out why understanding tannin is like kissing a cat. Sarah Tracey is a wine, food, and lifestyle expert based in New York City. A certified sommelier, she worked her way up from spit-bucket emptier at a local winery to Michelin-starred Wine Director in top NYC restaurants. With a passion for education, she’s taught over 300 wine classes to date and is known for her warm and relatable style. When she’s not vineyard-hopping, Sarah is the resident wine expert at Martha Stewart Living online and is also known for her blog, The Lush Life (https://www.thelushlife.xyz/). She regularly shares food pairing, home entertaining, and beverage expertise with ‘O’ The Oprah Magazine, People, Food & Wine, Forbes, The Food Network, Elle, Refinery 29, Life & Style Weekly, Town & Country, Cosmopolitan, PureWow, Brides, and Cheddar TV. Her idea of self-care is a solo Beyoncé dance party with a glass of rosé Champagne. Connect with Sarah Tracey on social: Pinterest: https://www.pinterest.com/thelushlifeny/ Facebook: https://www.facebook.com/thelushlife.xyz Instagram: https://www.instagram.com/thelushlife/ Twitter: https://twitter.com/thelushlifeny Be sure to take the wine personality quiz - if it doesn't pop up on your screen, you can find it here: https://www.thelushlife.xyz/wine-personality-quiz Have a question, comment, or idea for an upcoming episode? Email me at email@example.com or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!
36 minutes | 7 months ago
Ray Isle Explains Why You Should Raid Your Wine Cellar - #009
If you have dozens of bottles stored in your cellar just waiting for the "right time" to drink or for a special occasion, then this episode is for you. Inside Wine Podcast host Joe Janish talks to Food&Wine Magazine Executive Wine Editor Ray Isle, who, during the COVID-19 pandemic, began plowing through his wine cellar and sharing the experience on his Instagram channel with the hashtag #WTFDrinkTheCellar. Ray offers many excellent reasons why you should raid your wine cellar and drink up those special bottles -- or else your kids may wind up with them! He also offers tips on how to pair older wines with food, when to decant a wine, what to do if the wine is not quite ready (or past its prime), how to find the perfect time to open a wine, and tips on buying wines that aren't so expensive yet can age beautifully. You can vicariously follow Ray's expedition through his wine cellar on Instagram @rayisle (https://www.instagram.com/rayisle/) and on Twitter @islewine (https://twitter.com/islewine). Ray Isle is the Executive Wine Editor of Food & Wine and the Wine & Spirits Editor of Travel + Leisure. He writes Food & Wine's monthly “Bottle Service” column and oversees wine content for both brands as well as contributing regular print and online features about wine, spirits, and wine-related travel. His articles about wine, beer, food and spirits have appeared in a wide range of national publications, as well as in Best American Food Writing. He has twice won the IACP Award for Narrative Beverage Writing, has won a gold award from the North American Travel Journalists Association, and been nominated three time for the James Beard Award in beverage writing. He speaks regularly on wine at events and is a frequent guest on national media, appearing on programs such as NBC’s Today show, CNBC’s On the Money & Squawk Box, American Public Media’s “Splendid Table,” and many others. Follow his wine exploits on twitter @islewine and on Instagram @rayisle. Have a question, comment, or idea for an upcoming episode? Email me at firstname.lastname@example.org or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!
35 minutes | 8 months ago
Why Wait To Celebrate? Todd Lipman Explains Why Champagne Is Great Every Day - #008
You don't need a special occasion to open a bottle of Champagne, and sommelier / Champagne expert Todd Lipman explains why in this episode of Inside Wine Podcast. Todd also gives you all the information you need to choose the right Champagne -- every time. A few of the topics that are covered in this episode include: - Non-vintage Champagne explained - and why it's where you should start when buying Champagne - What makes vintage Champagne special, and what you should know before investing in, and enjoying it - What factors to consider when deciding to put a Champagne in your cellar for aging or to drink it immediately - The best ways to drink Champagne, including which vessel is best (you'll be surprised by what Todd uses when he takes a walk in the park!) - How to properly open a bottle of Champagne, and why it shouldn't make a loud "pop" - What a rodent has to do with opening Champagne (yes, rodent, that's not a typo) - How to avoid a Champagne mishap - Ideal food pairings with Champagne - How and why you could drink Champagne from the beginning of a meal through the end - Todd thoroughly explains which styles of Champagne can work with specific dishes - Why the best pairing might be fried chicken topped with caviar - Understanding the various styles of Champagne - from Brut, Brut Nature, Extra Brut, Extra Dry, Demi-sec, and Doux -- and how the French are messing with you by using some of these terms - The three main grapes used in making Champagne and how they affect the flavor - Explanation of "house style" and why you should pay attention to it - and much more! If you wondering why you should trust Todd Lipman, here are his credentials: - Certified Sommelier since 2008 - 3-Time Winner of the Best Sommelier in Boston Award - Former Wine Director and Current Senior Wine Advisor and Director of Sommelier Programming for Nantucket Wine & Food Festival - Wine Director of the Newport Mansions Wine & Food Festival - 23 years in the restaurant business (13 dedicated to wine & beverage) - Award-winning wine programs at Bistro du Midi in Back Bay and The Boston Harbor Hotel (Boston’s waterfront) - Most recently Sommelier-in-Residence at Craigie on Main in Cambridge, MA You can follow Todd on Instagram @toddlipman (https://www.instagram.com/toddlipman/) Have a question, comment, or idea for an upcoming episode? Email me at email@example.com or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - https://Wine365.com
50 minutes | 8 months ago
Tuscan Wines Explained By Giovanni Folonari - #007
If you find wine from Italy confusing, and/or want to get a better understanding of wines from Tuscany, then this is the episode for you. Listen to show host Joe Janish get the download on Tuscan wines from winemaker Giovanni Folonari, whose family has been making wine in Tuscany for over 100 years. Giovanni explains the following: - the differences between Chianti, Chianti Classico, and Chianti Classico Riserva - the new Chianti designation: Gran Selezione, and why Italians insist on confusing the world - when and why you should choose from these different types of Chianti (hint: it has something to do with what you're eating) - how a winemaker can get arrested for breaking Italian wine laws (it's true -- you can!) - where the term "Super Tuscan" came from, and what it means - why the term "Super Tuscan" might mean nothing at all - what "Super Tuscans" you might enjoy, and why - how to choose Tuscan wines - the simplest, fool-proof rule for pairing food with Tuscan wine (or any wine, for that matter) And much more. Links: Giovanni Folonari bio - https://insidewine.cc/gfolonari Tenute Folonari - https://www.tenutefolonari.com/en/ More about this episode on Wine365 - https://wine365.us/gfpodcast The photo of Giovanni Folonari accompanying this episode is copyright Angelo Trani. Have a question, comment, or idea for an upcoming episode? Email me at firstname.lastname@example.org or leave a voicemail at 917-727-9242
20 minutes | a year ago
Chris Blanchard Tells The Story Of The United Sommeliers Foundation - #006
In this special edition of Inside Wine Podcast, we welcome a guest - Master Sommelier Chris Blanchard. There are less than 200 people in the United States who have earned the title "Master Sommelier" and Chris Blanchard is one of them. He began his career in the wine industry close to the bottom -- delivering cases of Thunderbird, Night Train, and jug wines to liquor and grocery stores -- and worked his way onward and upward with different wine companies before eventually becoming a sommelier at Michelin-starred restaurants and Relais and Chateau properties. His award-winning wine lists have been featured in Wine Spectator, Food and Wine, Forbes, and other publications, and he's been a judge at wine competitions, among other things. He's done pretty much everything one can do in the wine industry, and has made many friends in the business along the way. So when the COVID-19 crisis came to the United States, and devastated the restaurant industry, Chris wanted to find a way to help. Starting with a basic GoFundMe page, Chris and fellow out-of-work sommelier Christie Norman established, in less than three months, a full-fledged 501c3 charitable organization -- the United Sommeliers Fund that raised over $300,000 in donations to help people in need. You can learn more about the United Sommeliers Foundation, including how to donate and how to apply for assistance, by visiting the website: https://www.unitedsommeliersfoundation.org/ You can also follow them on social media here: Facebook - https://www.facebook.com/theunitedsommeliersfoundation Instagram - https://www.instagram.com/unitedsomms/ Twitter - https://twitter.com/unitedsomms You can follow Chris Blanchard on Instagram here: https://www.instagram.com/djvitamix/ Have a question, comment, or idea for an upcoming episode? Email me at email@example.com or leave a voicemail at 917-727-9242
14 minutes | a year ago
Decanting Wine - Why, When, and How - #005
Decanting is not just for old wines - in fact, you may want to decant more often than you think. Learn why, when, and how to decant, even if you don't own a proper, fancy decanter. You will also get insider tips on what to do before you decant a wine, as well as ways to "cheat" when keeping sediment separated from the wine. You can see all accompanying images and other information related to decanting at the Inside Wine Podcast site, via this link: http://insidewine.cc/decanting Have a question, comment, or idea for an upcoming episode? Email me at firstname.lastname@example.org or leave a voicemail at 917-727-9242
9 minutes | a year ago
How To Store Wine For A Few Days Or A Few Decades - #004
In Episode 3, "Does Wine Get Better With Age?", the discussion touched on how to store wine for aging -- because you can't age wine without proper storage. So, in this episode, you learn the fundamentals of proper storage. Wine is perishable, just like food, and, also just like food, it needs to be properly stored even if only for a few hours. In this episode, you learn how and why to protect a bottle of wine from the five elements can adversely affect a bottle of wine: - Air - Extreme temperature - Light - Vibration - Strong odors Some of the specifics that are covered: - How humidity -- or lack of it -- can change the size of the cork and allow air to get into a bottle of wine. - Why wine bottles are traditionally kept on their side -- and why you don't need to do that. - The best temperature range for wine. - Why you should keep wine away from constant light. - The effect of vibration on wine - Why wine shouldn't be kept with smelly items. - When a typical food refrigerator is fine for storing wine, and when it is not. - The ideal places and conditions to store wine over the long term. - Why you should put red wine in the refrigerator. - When you should take wines out of the refrigerator. Read more storing wine at the website: http://insidewinepodcast.com/4 Have a question, comment, or idea for an upcoming episode? Email me at email@example.com or leave a voicemail at 917-727-9242
26 minutes | a year ago
Does Wine REALLY Get Better With Age? - #003
You've seen the internet memes, t-shirts, bumper stickers, or birthday cards that say "like a fine wine, I get better with age." But is it true that wine gets better with age? Host Joe Janish explains: - 99% of all wine at a retail shop should be consumed within 2 years - Wine has no expiration date, but it has a vintage date -- and that's what will help you understand how long a wine can be kept - Wines with no vintage date should be drunk immediately (or left on the store shelf) - A little-known fact about vintage dates that will wow your friends -- even the wine geeks! "The Vintage Rules" To help you know which vintages to buy and which to avoid, you will learn hard and fast rules to apply to white, rose, sparkling, and red wines. Yes, there are exceptions, but these general rules of thumb will work well for you in almost every situation. Aging wine: yes, some wines can get better with age, and you'll learn which ones. Also, you'll learn that those wines don't necessarily have to be aged -- it's all a matter of taste. Read more about aging wine at the website: http://insidewinepodcast.com
20 minutes | 2 years ago
Best Wines For Thanksgiving - #002
This episode focuses on wines for the traditional Thanksgiving feast. If you're the host, the easiest way to choose the right wines is to put the task on your guests. Everyone asks "what can I bring?" Tell them one bottle of their favorite wine and a second bottle of a wine type that you specify based on what you learn in this episode. If you're the host and providing all the wine, figure on 2-3 glasses per person. One standard (750ml) bottle of wine equals 5 generous glasses. So, if you expect 10 people at dinner, 10 times 3 glasses is 30 glasses, divided by 5 equals 6 bottles. However, if you expect a LOT of wine drinking -- perhaps because many people are staying over, walking home, or getting an uber home -- just figure on one bottle per person to be safe. Insider tips For Champagne, get "non-vintage" as its best bang for your buck Lambrusco is a red, slightly sparkling to fully sparkling wine that is OUTSTANDING with food, and especially good with Thanksgiving dishes Riesling is also a GREAT match for Thanksgiving dishes Look for Alsace, Germany, Washington state Both Riesling and Lambrusco come in various sweetness levels From bone dry to sweet Almost any white wine from Italy will work with just about everything on the table, because Italian whites tend to be food friendly. Similarly, almost all rose wines will work as well. The best rose wines in the world are from the French regions of Provence, Tavel, and Bandol. Put Beaujolais wine in the fridge for 15-20 minutes before serving. A slight chill brings out the flavors of this light and fruity red wine. Wine Recommendations FULL DISCLOSURE, these brands are marketed by my employer, Kobrand Corp. More info on all of these wines can be found at http://www.kobrandwineandspirits.com/. California Chardonnay brands - Cakebread - Sequoia Grove - St. Francis - The Seeker Champagne - Taittinger California sparkling wine - Domaine Carneros Cava - Poema Prosecco - Caposaldo Lambrusco - Medici Ermete Riesling brands - Domaine Zind-Humbrecht - The Seeker - Shades of Blue White Burgundy Three levels: Bourgogne Blanc (AC), Premier Cru, Grand Cru Areas: Macon Village, Macon Lugny, Chablis Brands: - Louis Jadot - Domaine Ferret Sauvignon Blanc brands - Craggy Range (New Zealand) - Infamous Goose (New Zealand) - Montes (Chile) - Cakebread (Napa) - St. Francis (Sonoma) - Pighin (Italy) - Jacques Dumont (Sancerre, France) - Michel Redde (Sancerre, France) - Michel Redde (Pouilly-Fume, France) Pinot Grigio brands - Pighin - Caposaldo - Bollini - Masi - The Seeker Other Italian white wines - Villa Matilde Greco di Tufo, Falanghina - Michele Chiarlo Gavi "Rovereto" - Michele Chiarlo Gavi "Le Marne" - Michele Chiarlo Roero Arneis "Le Madri" - Agricola Punica Vermentino "Samas Isola dei Nuraghi" - Campo al Mare Vermentino di Bolgheri DOC - Feudo Maccari Grillo - Feudo Maccari Contrada Santo Spirito Animalucente Etna DOC - Tenuta di Salviano Orvieto Zinfandel - St. Francis Pinot Noir From Burgundy There are three levels: Bourgogne Rouge, Premier Cru, and Grand Cru. Brand: Louis jadot Pinot Noir Brands from California - Cakebread - St. Francis Pinot Noir from Oregon - Resonance Beaujolais Make sure it is Beaujolais AC, Beaujolais-Villages, or a "Cru" Beaujolais Crus include: Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-a-Vent, Regnie, Saint-Amour Nouveau is highly promoted at this time of year but not necessarily recommended. Maybe get one bottle for fun, and make certain it is from this year. Brands: - Louis Jadot - Chateau des Jacques Rose brands: - AIX (Provence) - Louis Jadot (Burgundy) - Jacques Dumont (Sancerre) - Masi (Veneto) - Bollni - Salviano (Umbria) - Alta Vista (Argentina) - Montes (Chile) - Caposaldo (Italy) - Chateau La Nerthe (Rhone Valley) - Chateau d'Aqueria (Tavel) - Feudo Maccari (Sicily) - Maison Saleya (Provence) - The Seeker (Provence) Find more Thanksgiving wine tips at http://insidewinepodcast.com/2 Have a question, comment, or idea for a future episode? email firstname.lastname@example.org or leave a voicemail at (917) 727-9242
33 minutes | 2 years ago
Winemaker Julian Grounds Talks Craggy Range and New Zealand Wine - Episode 001
Craggy Range winemaker Julian Grounds explains how he began making wine in his native Australia, moved on to Burgundy, then the US Northwest, back to Australia, before finally settling in New Zealand. Julian provides his perspective of Pinot Noir -- in all of those classic areas where he's made wine (Burgundy, Oregon, and New Zealand) -- and dives deep into what makes Craggy Range a benchmark producer in New Zealand. More information at http://insidewinepodcast.com/1 For questions, comments, and ideas for future episodes, email host Joe Janish at email@example.com or leave a voicemail at (917) 727-9242.
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