Season 12 · Episode 8
Pizzini Wines: Trailblazing Sangiovese & Nebbiolo
Pizzini Wines in King Valley, Victoria, is one of Australia's leading proponents of Italian grape varieties such as Sangiovese, Nebbiolo and Pinot Grigio.
Drinks Adventures - Wine, beer, whisky, gin & more with James Atkinson
February 28, 202227m 13s
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Show Notes
A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, vodka tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.
Pizzini Wines in King Valley, Victoria, is one of Australia’s leading proponents of Italian grape varieties such as Sangiovese, Nebbiolo and Pinot Grigio.
As you’ll hear today from winemaker Joel Pizzini, it was extremely difficult convincing people to taste what were then exotic varieties back in the 90s and early 2000s.
But now, Pizzini has all but phased out traditional Australian varieties like shiraz from its range.
You may also like:
Meanwhile it has expanded its Sangiovese offering to encompass premium wines at all price points, all the way up to the Rubacuori, priced at $140 a bottle and built for long-term cellaring.
Pizzini has done this by continually refining its approach to growing and making these wines, taking advice from internationally renowned experts.
It’s a really exciting project, and I began this interview by asking Joel where it all began.
More must-listen episodes:
Tags: gin, distilling, distillery, distiller, liquor, craft spirits, cocktail, cocktails, drink, drinks, wine, winemaking, winemaker, viticulture, beer, craft beer, brewing, agave, tequila, mezcal, bartender, bartenders, sommelier, sommeliers, cicerone, whisky, whiskey, cognac, bourbon, vodka, vineyard, mixology, bars, pubs, restaurants
Pizzini Wines in King Valley, Victoria, is one of Australia’s leading proponents of Italian grape varieties such as Sangiovese, Nebbiolo and Pinot Grigio.
As you’ll hear today from winemaker Joel Pizzini, it was extremely difficult convincing people to taste what were then exotic varieties back in the 90s and early 2000s.
But now, Pizzini has all but phased out traditional Australian varieties like shiraz from its range.
You may also like:
- Brewing legend Chuck Hahn's 50-year global brewing odyssey: S11E2
- Iconic cocktails: Julio Bermejo, creator Tommy’s Margarita cocktail: S4E8
- Brewing historian Tara Nurin, and beer sensory expert Briony Liebich: S11E6
- Cocktails meet coffee with Mr Black Spirits: S8E5
Meanwhile it has expanded its Sangiovese offering to encompass premium wines at all price points, all the way up to the Rubacuori, priced at $140 a bottle and built for long-term cellaring.
Pizzini has done this by continually refining its approach to growing and making these wines, taking advice from internationally renowned experts.
It’s a really exciting project, and I began this interview by asking Joel where it all began.
More must-listen episodes:
- Two Paddocks wine with Sam Neill, pinot noir obsessive: S6E6
- Wine critic Jancis Robinson on the changing world of wine: S4E4
- Brewing historian Tara Nurin, and beer sensory expert Briony Liebich: S11E6
- Cocktails meet coffee with Mr Black Spirits: S8E5
Tags: gin, distilling, distillery, distiller, liquor, craft spirits, cocktail, cocktails, drink, drinks, wine, winemaking, winemaker, viticulture, beer, craft beer, brewing, agave, tequila, mezcal, bartender, bartenders, sommelier, sommeliers, cicerone, whisky, whiskey, cognac, bourbon, vodka, vineyard, mixology, bars, pubs, restaurants