EAT SLEEP WINE REPEAT: A Wine Podcast Exploring Wine Regions, Grapes & Education

To download the transcript CLICK HERE This is part one of two with the expert of Burgundy and Master of Wine, Jasper Morris. He has published two editions of his book “Inside Burgundy”, which both times has won the Andre Simon Prize. There really isn't much that Jasper doesn't know about Burgundy over the four decades that he has dedicated to this region. So this episode we'll be talking about the quality of Pinot noir and discussing the styles of this great variety across the world. Of course, Chardonnay will get a little attention to, we'll be talking about the use of natural yeasts in Burgundy and the changes in Burgundy over the last 40 years, looking at the use of fertilizers and their effects, the technologies that have been adopted and premox (premature oxidation). If you want to skip ahead: 2.32: Chat with Jasper 4.33: How Jasper became a UK importer of Burgundian wine 8.14: What is the allure of Burgundy? 9.57: Addressing the cliches of Burgundy ie: The Holy Grail and being a minefield 14.51: Janina’s experience with a Grand Cru Musigny Comte George de Vogue 17.14: Does a new world or old world pinot style exist? 19.59: The flavours and descriptors for Pinot Noir 23.31: Chardonnay 26.07: Using natural yeast 27.59: How has Burgundy changed over the last 40 years? 29.55: Use of fertilizers and chemicals 32.39: Going organic and biodynamic 34.00: Premox 35.41: Natural cork, Diam cork, capusules and wax 39.26: The price changes in Burgundy 40.45: The differences between both editions of “Inside Burgundy” Book AND NEXT WEEK: Part 2: We will run through the wine regions from top to bottom. And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE We are back with wine educator Jimmy Smith for part two and we are talking about the wines from the Canary Islands. We'll be looking at the major grapes that grow across this sun worshipers Archipelago, with a major focus on Tenerife. Why Tenerife? Because this is the main producer and exporter of Canarian wines with an incredibly rich and interesting history. His YouTube channel “Wine with Jimmy” and his other wine businesses. He has just started making wine in England. We'll be discussing his journey, some wine disaster stories and then will get stuck in to learning about Jura. So, pour yourself a glass of wine and let's go. If you want to skip ahead: 1.53: Discussing Jimmy’s YouTube channel “Wine with Jimmy” 12.23: Visiting the Canary Islands and the intrigue of these volcanic wines 17.00: The biggest island Tenerife and it’s wine history 22.12: The Epic Wines of the Canary Islands by Santo Bains – a must read 24.31: Listán Blanco 30.10: Cordon Trenzado – the art of trellising in Tenerife 34.26: Touching on the DO’s 36.11: Listán Negro 42.00: Negramoll 44:00: Tacoronte-Acentejo DO 46.30: Baboso Negro 49.00: Castellana Negra 50.51: Lanzarote NOTE: The is an episode on Wines of Lanzarote (Ep49) with Ollie Horton of Wine Tours Lanzarote. CLICK HERE TO LISTEN. And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk

To download the transcript CLICK HERE I AM BACK FOR 2023! And I am starting strong. I have wine educator Jimmy Smith talking to us about the Jura wine region in France. Jimmy is one of the best wine educators out there. You'll hear through this podcast all about Jimmy's wine schools. His YouTube channel “Wine with Jimmy” and his other wine businesses. He has just started making wine in England. We'll be discussing his journey, some wine disaster stories and then will get stuck in to learning about Jura. So, pour yourself a glass of wine and let's go. If you want to skip ahead: 2.08: How did Jimmy get the wine bug 6.24: Jimmy’s best wine disaster stories during his career 15.58: Talking Jura 22.35: The Terroir in Jura 25.26: Pinot Noir in Burgundy compared to Jura 27.14: Beare Green Winery in England (Jimmy’s winery) and using Burgundy V Champagne clones 35.28: The grape variety Poulsard 39.59: The grape variety Trousseau 43.07: The grape variety Savagnin 48.00: Chateau Chalon and aging Savagnin under flor 50.47: La Percée du Vin Jaune, wine festival in February 53.29: The three styles of Savagnin 56.44: Vin de Paille 58.50: The history of aging wine under flor 1.01.13: L’etoile sub region And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk

To download the transcript CLICK HERE This is Part 2, all about Romanian wine and we are continuing our conversation with Philip Cox, Owner of the largest Romanian Winery, Cramele Recas. In this episode we will focus on the country’s flagship variety: Fetească Neagră but we will also be discussing the other grapes you need to try alongside Pinot Noir which is just incredible value. We will also be talking natural wine, organic wine and orange wine alongside some very interesting conversations on the wine packaging crisis. Enjoy! If you want to skip ahead: 3.05: The wine packaging crisis 6.15: Philip’s answer to combat the glass crisis 12.57: Natural wine – opinions 17.15: Talking about and tasting the Orange Natural Wine 2021 £10.99 Clickndrink.co.uk £9.99 Mix 12 Averys of Bristol 25.09: The winemakers behind the wines of Cramele Recas 27.54: How many Romanian wines are there and area under vine 29.24: Romania’s flagship grape variety: Fetească Neagră 33.41: Talking and tasting the Curious Parallel Fetească Neagră 2020 £9.99 Virgin Wines 37.56: Pinot Noir In Romania 42.56: Complications of making Organic wines 47.13: The other grapes in Romania that people must try: some international, some indigenous varieties And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE Today’s episode is all about Romanian wine. And who better to talk about this than the owner of the largest Romanian Winery, Cramele Recas, responsible for more than 50% of all of Romania's wines that are exported. So, English born Philip Cox, is going to be taking us through the wine regions of this much lesser-known eastern European country. He'll be taking us on his own journey of how he ended up in Romania, the challenges he's had to take on, how to deal with adversity, how to think outside of the box, how to market to the right customer. We will, of course, be tasting and talking about one of the most famous indigenous grape varieties of Romania, Fetească regală, which means royal madam. We will discuss tourism in this beautiful country, wine making choices. If you want to skip ahead: 2.36: How English born Philip ended up owning and running a Romanian winery 13.45: The size of Cramele Recas in terms of production and export 15.44: All the main wine regions of Romania and the grapes that grow there 19.27: Discussing the white grape variety Fetească regală 23.24: Tasting Fetele Fetească regală 2021 £10.45 Corney & Barrow 31.19: Tasting Pasari, Chardonnay - Fetească regală 2021 £9.95 Corney & Barrow 34.03: Storing all wines at 5 degrees Celsius and its effect on wines 36.22: The 2021 vintage in Romania 37.16: Describing the vineyards in Recas 41.10: Visiting the winery – and advice on a trip to Timișoara aka ‘Little Vienna And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is part 2 of the deep dive series into Fortified wines: a new style of episode specifically designed to help out my WSET diploma friends. If you haven’t heard part 1, you need to go back to Episode 113 which covers intensely Sherry, Vin Doux Naturels and Rutherglen Muscat. This part 2, covering Port and Madiera. This is a flashcard-style podcast, which is a useful way for those trying to memorize the information, however, for all of you who just love wine and want to know more and increase your knowledge, this will still be a really interesting episode as you can just play it all the way through like any other episode. If you want to skip ahead: 2.34: Port 24.54: Madeira And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is part two with Carlos de Jesus from Amorim. Now we are continuing our journey into the wonderful sustainable world of cork production. This episode, you're gonna learn about the species of tree, the percentage of cork trees in Portugal compared to the rest of the Southern Iberian peninsula. You'll learn about some incredible investment that Amorim’s done to speed up the time in which the tree bark can in fact be used and we will touch on how long is normal to wait for a tree to be ready. By the end of the episode, you're gonna know how old these trees tend to get and how to actually harvest the bark. The incredibly long process of turning that bark into a cork stopper, then there is a common misconception of how oxygen is transmitted through the cork. So, Carlos will do some debunking and then right at the end you're gonna learn how to check the quality of your cork and to know that it is in good condition. If you want to skip ahead: 2.44: The species of cork tree 3.57: Where in Portugal are the cork oak trees found 6.41: Who owns the cork oak tree forests and how long it takes for an oak tree to be ready to have it’s bark used for cork production 7.58: Amorim investment plans to speed up tree development 11.11: How old cork oak tree lives to 12.42: How to harvest the bark from the tree 15.05: Sustainability story for the people 20.16: How oxygen ACTUALLY gets into the wine inside the bottle – the truth 22.22: The advantage of natural cork over screwcap 27.07: The different types of corks at Amorim and their prices 28.51: How does the plank of bark get turned into a cylinder cork? 34.59: How do you check that your cork is in good condition? And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE Today's theme is Cork, a natural wine stopper that has been used for centuries. They come from a forest habitat with incredible biological diversity. With the explosion of screw caps in the last 20 years, many began predicting that cork stopper would become obsolete. But the story behind cork is so much more than the fact that they are adequate at sealing the neck of a glass bottle. There are the people, the animals, an epic story of sustainability. And so, this episode, I'm talking with Carlos De Jesus, who heads the marketing and communications department at Amorim Cork, the world's leading company in the cork sector. In part one we touch on TCA, Trichloroanisole. This has been the nightmare story for cork as when wine comes in contact with a natural cork that has been affected by TCA, it changes the flavors of that wine for the worst. Flavours such as musty, wet cardboard. But we will also touch on the science that has now been used to eliminate TCA, and offers a non-detectable TCA guarantee on cork. You're going to understand the composition of a single cork and how it works, why it truly is one of the world's greatest sustainability stories, which countries produce cork, the age of the trees, and when it was first discovered. And next week will we touch on everything else, like harvesting the bark and how to convert that into the cylinder cork that we know. If you want to skip ahead: 2.52: How did Carlos get into the Cork industry 5.43: Carlos' best wine memories 10.51: More about Amorim, the leading producer of cork and how they used technology to defeat TCA, including: - detecting TCA - the number of wine bottles made in a year (how many to each type of closure) 21.24: The number of cells in a single cork 24.27: The sustainability story of cork 27.39: Where are the cork oak forests 30.14: How long cork oak trees have been around and when were they first used as cork 32.06: Describing a cork oak forest during harvest And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is Part two with South American wine specialist Lee Issacs. We are continuing on with Chile. We will talk about old vine Carignan, and discuss one of the associations that are really making waves in Chile, Vigno. Alongside that, we'll also be talking about MOVI, another movement that you need to know about. We also highlight old vine Pais. You will learn about it's flavours and where it originally came from. You also might find it interesting to know how winemakers in Chile are going back to the old winemaking techniques. So we will be talking about the traditional style and apparatus that is used. If you want to skip ahead: 1.00: Wine facts on Chile's grape plantings throughout history 2.00: The synonyms of Carignan around the world 2.49: Vigno - Vignadores de Carignan 12.22: Flavours of Carignan 12.57: Talking about and tasting Garage Wine Co Lot #48, Portezuelo vineyard, Carignan 2013 About £27 17.15: Talking about Torres as a winery and it's history 20.36: Tasting Miguel Torres Vigno Carignan 2016 Current vintage release £13.99 Waitrose 24.16: MOVI - Movimiento de Viñateros Independientes 30.57: Old Vine Pais, it's flavours and it's story 39.32: Pipeño - what does it mean, and the tradional way to make wines in Chile NOTE: If you enjoyed listening to Lee Issacs, he has just started his own podcast with Balfour Wineries Head Winemaker Fergus Elias, and it's called The Maker and The Merchant. Check it out HERE. And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This episode is all about Chile and the grape variety Carmenère. Lee Issacs is joining me, a South American wine specialist, wine merchant and wine educator. You will learn some interesting stories about this grapes past, how it was rediscovered after 150 years and why it has struggles to get the attention it deserves. There’s certainly a few wine facts in this episode that aren’t often discussed so you will certainly learn something new. If you want to skip ahead: 3.35: How Lee got into the wine industry 10.05: Describing The Worlds Best Winery: Piedra Infintia – Familia Zuccardi 14.57: Why is Chile so special 19.14: The three biggest wineries in Chile and the effect they have had on the country and it’s exports 23.23: The story of Carmenère 27.01: The discovery and resurrection of Carmenère 31.16: The issue with labelling Carmenère once it was discovered 33.28: Carmenère’s other name: Grande Vidure 34.11: Carmenère’s history starting in France and how it’s hard to grow. 37.21: Viticulturally what Carmenère needs 39.06: Flavours of Carmenère 41.30: Regions in Chile to find best Carmenère NOTE: If you enjoyed listening to Lee Issacs, he has just started his own podcast with Balfour Wineries Head Winemaker Fergus Elias, and it's called The Maker and The Merchant. Check it out HERE. And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is part 2 with Chris Tyrrell of Tyrrell’s Wines. We are looking at Shiraz from the Hunter Valley, but it's not anything like you would identify as an Aussie Shiraz. These are incredibly different from all Shiraz and Syrahs around the world. We will also be talking old Vines. Tyrrell’s has some of the oldest vines in the world, and in fact, you will learn they might quite possibly have more super old vine single vineyards than anyone else in the world. We will also be chatting about the fires, about vintages and going into far more detail in general about the Hunter Valley wine region. And to finish we will also touch on their Chardonnay’s. Get ready to know Hunter Valley and Tyrrell Wine’s in its entirety. If you want to skip ahead: 2.38: The climate of Hunter Valley 5.53: The beauty and the landscaping of Hunter Valley – Why visit 7.00: The best vintages in Hunter Valley 8.24: The fire in 2020 12.01: Chris’ winemaking experience, and favourite part of winemaking 16.08: Hunter Valley Shiraz V Barossa Valley Shiraz 18.18: Talking about and tasting The Hunter Valley Shiraz 2019 £17 Vinvm £19 Noble Green Wines 21.31: Talking about and tasting The Old Hillside Shiraz 2019 £30 Uncorked – 2018 vintage 25.37: Adding in whole bunch and what it adds 26.58: The Old Patch Shiraz – planted in 1867 29.57: Hunter Valley’s old vines – and the old vines of Tyrrell’s 33.01: Tyrrell’s Single Vineyard Chardonnay 35.30: How to visit Hunter Valley 37.14: The Lower Hunter Valley – were most wineries are located And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This episode is going to be all about the white wine grape variety Semillon, a grape that is such an age worthy grape variety that is also very affordable. Those of you interested to try, should turn your attention to the wine region of Hunter Valley in New South Wales, Australia, which is the new world's spiritual home for this grape variety. When talking of Semillon, the winery Tyrrells is never close behind. And so today's guest is Chris Tyrrell, who is COO of the Tyrrells Wines. He is fifth generation and grew up around these vines so is the perfect person to learn from. If you want to skip ahead: 2.25: What is Baumé and Brix 3.34: The history of Tyrrell’s Wines 5.26: Australia's first families of wine 8.54: Growing up on the family estate 11.53: Working with Murray and Bruce Tyrrell 15.05: All things Semillon (History, Shepherds Riesling, Earlier picking, winemaking, flavour) 36.05: Tasting and talking about the HDV Semillon 2015 £24 Waitrose 43.01: Pairing Semillon with food And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is a new style of episode specifically designed to help out my WSET diploma friends. Several episodes ago I focused on viticulture. Part 1 is Episode 98 and Part 2 is Episode 105. My teachings in those episodes (or ramblings) are all things expected of you IF you want to pass your D1 ‘Wine production’ exams. Since then, regardless of if you are studying for your diploma, or just wanting to do some DEEP DIVES, I’ve been requested to do some more episodes focusing on the units in these highly regarded wine exams. So this episode is going to be on FORTIFIED WINES – (Unit D5 in the WSET Diploma). I've decided to do a flashcard-style podcast, which is a useful way for those trying to memorize the information, however, for all of you who just love wine and want to know more and increase your knowledge, this will still be a really interesting episode as you can just play it all the way through like any other episode. This is Part 1 which will cover Sherry, VNDs (Vins Doux Naturels), and Rutherglen Muscat. Part 2 will come out in the following weeks and that will cover Port and Madeira. If you want to skip ahead: 2.32: Sherry 28.35: Vins Doux Naturels 38.21: Rutherglen Muscat And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is part 2 with Dr Laura Catena and we are going deeper into what makes great wines: Terroir. And this takes us to THE ADRIANNA VINEYARD: the vineyard, situated in the Gualtallary sub-region of the Tupungato region (which in itself is part of the Uco Valley) lies at almost 5,000 feet in elevation. This is considered to be the most studied vineyard in the world, and their discoveries are fascinating. Both Laura and her father Nicolas have moved the bar for Malbec and premium winemaking in Argentina and so this episode Laura tells us more stories of what is was like working with her father, how he ‘cheated’ her into the world of wine, how they have pushed the boundaries and you will of course learn about some of the most exciting wines coming out of this very special vineyard. If you want to skip ahead: 1.30: A look at the different temperatures of the sub regions of Mendoza 3.11: The Vision of Nicolas Catena, Decanter Person of the Year – and how this changed things for Argentine wine 8.25: Founding the Catena Institute of Wine and what Laura has done to understand terroir and Malbec 13.58: Adrianna Vineyard – the grand cru site of South America 23.20: Fortuna Terrae Malbec 2019 £96 Vinissimus / Jeroboams is doing 2019 in bond 30.31: River Malbec 2019 £129 Lay and Wheeler / Jeroboams is doing 2019 in bond 33.06: Mundus Bacillus Terrae Malbec 2019 £196 Vinissimus / Cru worldwide, Berry Bros and Rudd are doing 2019 in bond 36.10: The difference soils can offer to Chardonnay in Adrianna Vineyard White bones and White Stones Chardonnay 2020 Both £88 Vinissimus 41.01: Laura and Alejandro’s new book: Malbec Mon Amour 46.06: Wine and music 47.13: DV Catena Cabernet Franc 2019 £10 Tesco And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is part 1 with Dr Laura Catena, managing director of Catena Zapata. She's a fourth-generation Argentine Vintner, has graduated from Harvard, and has a medical doctorate degree from Stanford University. She uses science to work with nature and promotes Malbec across the world. She has been an emergency physician for 30 plus years, and volunteers to help the homeless. She's an author of three books AND is a Mother of three children. She is an incredibly inspiring woman and a fountain of knowledge for Malbec, so we are going to go deeper into the subject of this much-loved grape. If you want to skip ahead: 4.39: What it was like growing up in Mendoza and how different things were then. 8.08: Laura talks about all the million things she does and on how she is focused to discover more grand cru sites for Malbec outside of Mendoza 12.37: Malbec planted in Salta, Patagonia and Mendoza and how they differ in aroma, and flavours 18.30: The Catena story dating back to 1898 22.02: The history and story of Malbec 31.54: Talking about the women in Catena Zapata story and tasting the Angélica Zapata Malbec 2018 £28 Tesco 39.54: Perfect pairings for Malbec (other than steak) 42.50: A detailed description of what Malbec actually tastes like and what to look for And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is Part 2 with Dr. Jamie Goode where we are discussing more parts from his third edition 'Wine Science' Book. You can read his articles on thousands of wineries over at his blog wineanorak.com In this episode, we are discussing the advantages and disadvantages of using native (wild) yeasts versus cultured (packaged) yeasts and the different strains. Where they can be found and how they work in fermentation. Then we talk about adding sulfites to the wine, and you will learn about free, bound, and total sulfur, and how to get the best use out of adding sulfites. We then look at what carbonic maceration is, how to do semi-carbonic, which regions tend to do this, and what varieties work best fermented this way. Then we will touch on destemming the grapes versus whole bunch pressing. I hope this opens up your eyes to all the different choices a winemaker has. This episode only looks at just a few of them. If you want to skip ahead: 3.02: Yeasts 11.18: The use of Sulfites 15.48: Whole bunch V De-stemming 17.53: Carbonic Maceration 21.44: Adding the stems back into the fermenting juice 35.21: Costières de Nîmes recommended 27.19: Costières de Nîmes in more detail And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is the first part with Dr Jamie Goode, who has a PhD in plant biology, was originally a science editor and then got the wine bug. Since then he has travelled to thousands of wineries, founded the incredibly successful wine blog https://wineanorak.com/ which features wineries, wine regions and wine topics of interest and has published several wine books. It was one of his latest wine books Wine Science which just had its third edition published that got me really wanting to delve a little deeper into the wonderful world of wine from a scientific point of view. This episode focused on aromas and compounds that end up in wine. How do you analyse these, what you can do with this knowledge and we look at one of the most unique wines in the world when it comes to aromas: A Sauvignon Blanc from Marlborough, New Zealand. We will be looking at why this wine tastes different to all other Sav Blancs in the world, light strike, Brettanomyces and much more. If you want to skip ahead: 3.09: The hundreds of wine t-shirts of Jamie 5.35: How Jamie transitioned from Plant Biology to Vines 12.53: The most significant experience from travelling to 1000+ wineries 14.50: Talking as a keynote speaker at the New Zealand Sauvignon Blanc Celebration – learnings and education and the story of Sav Blanc plantings in Marlborough 16.38: How Sauvignon Blanc gets its flavour 19.42: How stressed ladybirds can affect the flavours in wine 21.28: Why is Marlborough Sauvignon Blanc so different to the other Sauvignons around the world? 23.44: How are people researching and investigating the aromas and compounds in wine? 25.57: Understanding aromas and compounds could create fake wine 32.41: What is light strike and why is it bad? 33.41: What is Brettanomyces and is it a bad or a good thing in wine? And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE Welcome back to part 2 with TWO TIMES winner of the IWSC Communicator of the year award Joe Wadsack. We are jumping over to mainland Portugal, talking about two wine regions Vinho Verde and Bairrada and the delicious sweet and fortified wine Moscatel de Setúbal. This is an episode as equally entertaining as it is educational. Made sure you stay till the end to hear the craziest story of Joe firing a hole through the wall of a winery, in typical Joe fashion. Enjoy the episode. If you want to skip ahead: 3.09: Talking about the wine region Vinho Verde and Alvarinho 5.44: Albariño v Alvarinho 7.00: The grape variety Loureiro 8.00: Why Vinho Verde has it’s name (apparently its to do with malolactic fermentation) and the red wines of this region 15.43: The sweet fortified wine Moscatel de Setúbal 25.22: Tasting about the wine region Bairrada 28.00: The grape variety Baga 29.45: The grape variety Maria Gomes (Fernão Pires) and Sparkling wine 31.09: The story of how Joe show a hole in the wall of a winery in South Africa. And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

WELCOME BACK TO SERIES 3!!!!!!!! To download the transcript CLICK HERE I decided to start with a bang and am chatting with TWO TIMES winner of the IWSC Communicator of the year award Joe Wadsack. Get strapped in as you are about to be taken for a ride. If you don't know Joe, you certainly will after this. He will be taking you through a few of his stories getting into wine, talking about working in Bordeaux and how he studied winemaking. Then he will go through the most expensive cocktail in the world using First Growth Bordeaux, Sauternes and premium Madiera.... We will finish by going into more detail about Madiera as a fortified wine producing country. Joe educates you whilst adding in his own anecdotes! I love it! ENJOY! If you want to skip ahead: 3.16: The story of Joe, his michelin star chef Dad and a glass of Rielsing Auslese 7.31: Washing up dishes and tasting a 1982 Jadot Chambolle Musigny 9.54: Pinot Noir, its essence and why it's now so expensive 12.25: Working in Bordeaux and getting fired for not serving bread on a doily, but then making that leading on to making his own wine. 20.24: The understanding of why very little wine options come into the country (and other countries) - the flat wine buying pyramid! 21.55: The most expensive wine cocktail in the world: The Empire Punch - and it's ingredients! 25.31: MADEIRA WINE 26.43: Discussing the island and what grows there and why it's unique 29.58: Sercial with seafood 30.29: Price of Madeira increasing and the plantings of Tinta Negra Mole 33.04: How Madeira gets it's cooked flavour 24.36: A Joe story on how indestructable Madiera wine is 27.16: Sweetness levels in Madeira 39.25: The rare grape variety Bastardo 41.26: Colheita 35.15: Frasqueira 46.55: Scat rat battles on the island and the rum drink called Poncha And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE PLEASE vote for me at The Peoples Choice Podcast Awards. Voting is open ONLY FOR JULY 2022. I am in the ‘ARTS’ Category. CLICK HERE TO VOTE and thank you so much!! This is the last episode of Season 2. Season 3 will start in September. I am finishing on a high with Fergus Elias, the head winemaker of Balfour winery – my winemaker! We just picked up a trophy for best red wine in the WineGB awards 2022 and so it seemed the ideal time to talk with Ferg about his winemaking skills. Now, this is an awesome episode if you are interested in the English wine industry. We discuss Pinot Noir and its future in England. Have you heard about Crouch Valley in England? My guess is in a few years, that is going to be labelled a Grand Cru site. We are talking about clones and root stocks, which is rather convenient seeing as the episode before was all on viticulture. And also we touch on how our business model works in Balfour, now working with the growers of England and how that is expanding. You’ll also learn about the acid levels, and PH in English wines and how this affects Malolactic fermentation. If you want to skip ahead: 2.28: Chat with Fergus 3.05: Fergus getting into wine, and how Balfour winery used to be 6.41: Working with Owen Elias, Dad of Ferg, and one of Englands wine making legends 9.21: What Ferg has learnt from Owen 10.07: What Owen has learnt from Ferg – discussing what ‘Malo’ is (malolactic fermentation) and how it is done in England and why 17.30: Discussing the innovative Winemakers Collection and THE AWARD WINNING GATEHOUSE PINOT NOIR 2020 £60 Balfourwinery.com 21.03: The clones used in The Gatehouse Pinot Noir and why choose specific clones 27.20: Discussing how different rootstocks can make a difference in English vines 31.10: Crouch Valley in Essex and our plantings 33.20: Working with growers in England and how to work the vineyards 35.37: Planting more Pinot Meunier and the incredible Red Miller Pinot Meunier 2018 40.34: Looking at the different soils: Clay, Chalk, Greensands Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you

To download the transcript CLICK HERE PLEASE vote for me at The Peoples Choice Podcast Awards. Voting is open ONLY FOR JULY 2022. I am in the ‘ARTS’ Category. CLICK HERE TO VOTE and thank you so much!! This is part 2 of my viticulture series. If you haven’t heard part 1, go back to episode 98. However, if you are ready for part two, we are going be looking at rootstocks and clonal selections, then a little bit on vineyard design, how you choose your trellising for the vines. And in fact, training that vine, once you've done that. A small section on preparing your soils and then what you can do during the year, such as green harvesting and leaf stripping. You can choose to plant cover crops, put in an irrigation system, and you will most likely have to deal with pests and funguses, so this is discussed at the end giving a run down of what agrochemical farming is down to organics and then biodynamics. If you want to skip ahead: 3.50: Rootstocks 8.17: Clonal selection 13.36: Vineyard design 15.33: Trellising choices 19.58: Training of the vine 22.53: Preparing of the soils 25.17: Weeds and cover crops 27.11: Irrigation 29.20: Leaf stripping and green harvesting 30.37: Pests and diseases 32.20: Prevention techniques and organic or biodynamic viticulture Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you

To download the transcript CLICK HERE PLEASE vote for me at The Peoples Choice Podcast Awards. Voting is open ONLY FOR JULY 2022. I am in the ‘ARTS’ Category. CLICK HERE TO VOTE and thank you so much!! This is Part 2 with Laura Felluga, granddaughter of Livio Felluga, the rebuilder of the Friulian viticulture. This episode is all about the grapes varieties that are native to the Friuli-Venezia Giulia wine region. I’m tasting both the Friulano and the Pinot Grigio. We will be looking at both, discussing the misunderstanding of Pinot Grigio and it’s the perception around the world, along with Ribolla Gialla, Picolit and Refosco. If you want to skip ahead: 2.17: The grape variety Friulano 7.03: Tasting the Livio Felluga Friulano 2021 £27 Petersham Cellar (2020) 11.00: Discussing how Pinot Grigio is perceived across the world 15.37: Tasting the Livio Felluga Pinot Grigio 2021 £27 The Drink Shop 19.05: The grape variety Ribolla Gialla 20.44: The grape variety Picolit 23.20: The grape variety Refosco dal Penduncolo Rosso 26.33: How many wines are available in Livio Felluga range Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you

To download the transcript CLICK HERE PLEASE vote for me at The Peoples Choice Podcast Awards. Voting is open ONLY FOR JULY 2022. I am in the ‘ARTS’ Category. CLICK HERE TO VOTE and thank you so much!! This week I am joined with Laura Felluga who is the granddaughter of a great man: the man who reestablished and rebuilt the wine culture in Friuli. Friuli-Venezia Giulia is a wine region best known for it’s white, and certainly Livio Felluga’s wines are some of the best known in the world. This episode Laura talks about how this winery started and all of Livio’s struggles, followed by his successes. You will learn all about the wine region. It’s location, terroir, climate and we will look at Livio Fellugas Flagship wine Terre Alte. If you want to skip ahead: 2.51: Laura’s story being part of such an Iconic Italian winery 6.33: The history and amazing story of Livio Felluga 12.11: The famous map label on their wines 15.49: The wine region of Friuli-Venezia Giulia and a focus on the main DOC’s and Rosazzo DOCG. 20.50: The Ponca soils of the region 23.36: The Abbey of Rosazzo 30.56: Talking about the creation and production of the flagship wine Terre Alte 38.29: Tasting the Terre Alte 2019 £79 Petersham Cellars Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you

To download the transcript CLICK HERE This episode is Part 2 with Paul Kalemkiarian who is the owner of the original wine of the month club. We dive into the modern day history of drinking habits in the US and it’s reputation around the world. We look at how The 1976 Judgement of Paris put California on the map, and Paul goes into detail laying out the facts and the key players behind this tasting. We discuss the film Bottleshock which portrayed this important event (although not too factually!). We also talk about the Sideways Movie and how this changed peoples perception towards Merlot and Pinot Noir. If you are a movie buff, I’ve got quite a few facts in there for you. And talking about facts we have a whole section dedicated to those wonderful things called Polyphenols. So if you want to learn about some new health studies and how red wine can do you wonders, listen on. There are also wine suggestions, and book suggestions throughout so this is a jam-packed episode to enjoy! If you want to skip ahead: 1.55: The Story of The Judgment of Paris, and the people who set it up 9.49: The Sideways effect: Discussing the movie and the change in sales for Merlot and Pinot Noir. 13.22: Fascination with Pinot Noir 16.42: Affordable Pinot Noir’s 20:42: Looking at The French Paradox and Morley Safer’s Mediterannean lifestyle book, and how this changed sales with red wines in the US 22.33: Cabernet Sauvignon and the cost of land in California. Where are the best values? 25.50: Discussing red wine and the part it plays in health. Which are the red wines with the most polyphenols? 29.48: Health facts based on the consumption of red wine in moderation 38.09: The Somm Movie 40.27: The Sour Grapes Documentary Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you

To download the transcript CLICK HERE This episode is Part 1 with Paul Kalemkiarian who is the owner of the original wine of the month club, based out of LA, California. During his 32 years in the trade he has tasted up of 100,000 bottles and learned many things along the way. In this episode he is talking about many of the changes of the years in the US. How retailers used to work AND the shockingly cheap prices of some of the best wines back then. Because his monthly offerings are always great value and interesting grape varieties, we are talking about some interesting grapes and regions: Canary islands, Armenia, Greece etc… So enjoy this episode where two people who just love talking about wine go all over the place, so there should be something for everyone in this episode. If you want to skip ahead: 2.10: Chat with Paul 2.44: The story of how the original wine club of the month started 9.30: Talking about Listan Negro from the Canary Islands 11.54: Talking about Armenia wines 17.42: What grapes and wines are popular and hitting the US shores right now 19.06: Talking about Greek wines 20.24: Talking about the bad (and the good) celebrity wines 24.58: Tips to narrow down your selection in a supermarket 34.23: Thoughts on pairing wines with food Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you

To download the transcript CLICK HERE This is Part 2 with Master of Wine Stage 1 Student, Melissa Worrall. Earlier this year she went to Rust, Austria for a 1 week residential. She is going to tell us all about this, what is expected from her and the emotional journey of being on it. Then we are going to talk about how to identify the 3 main varieties of Austria: Grüner Veltliner, Zweigelt and Blaufränkisch in a Blind tasting. As Mel visited Kamptal DAC and Burgenland DAC she will talk about her experiences of the regions and their climates/terroirs. If you want to skip ahead: 3.50: Winery of the week: Heinrich based in Burgenland DAC 4.28: Tasting the Heinrich 2017 Cuvee “Pannobile” £29.50 The Sourcing Table 7.03: Chat with Mel: Talking about what the Master of Wine Student Seminar in Rust is 8.51: A WSET diploma exam mistake in blind tasting 13.29: Some Master of Wine facts and figures 15.18: Blind tasting Grüner Veltliner 18.08: Blind tasting Zweigelt and Blaufränkisch 22.13: Describing the Kamptal DAC region 24.00: Describing the Burgenland DAC region 27.14: The beautiful town of Rust 28:00: Austrian Sekt Other episodes to explore Austrian wine a little further are Ep 54 (18 mins in) – Talking about St. Laurent grape variety and Ep 37 – At the beginning of the episode touching of food pairings with Grüner Veltliner and the end of the episode, pairings for Zweigelt and Blaufränkisch Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you

To download the transcript CLICK HERE I am joined today by a good wine friend of mine, Melissa Worrall. We did our WSET diploma together and now she embarks on the next stage: Master of Wine. There are different stages and she is on Stage 1, so she will explain what is required of her, the types of things she is studying right now in details, and how to deal with the incredibly high financial costs. As she is from South Australia, she is going to be taking us overseas and talking about the main wine regions of this area. We will be comparing several of the main grape varieites and seeing what nuances they have depending on where they grow within South Australia. Follow Mel and her journey on Instagram @mwdrinkswine or @mwwineambassador for winery and wine events. If you want to skip ahead: 2.08: The famous Terra Rossa wine soils of Coonawarra, South Australia 3.35: Chat with Mel 4.46: Jancis Robinsons wine writing competitions and Mel’s article that won on old vines in the Barossa 9.55: Life affirming moment in a Birgit Braunstein’s vineyard in Austria 12.16: Why study to be a Master of Wine 14.03: The biggest surprises and shocks of being a Master of Wine Student 15.48: Ways to deal with the financial costs associated with becoming an MW 19.47: The subjects and what you have to study to pass Stage 1 MW 25.12: How to structure the learning 28.23: Talking about the wine regions of South Australia- where they are and their main grape varieties 34.07: Looking at the volume wine region Riverland which is now creating some very interesting wines from old vines 38.16: The wines of Kangaroo Island 40.30: Comparing Riesling from Clare Valley and Eden Valley 41.57: Comparing Shiraz from Barossa Valley and Eden Valley 43.14: Comparing Cabernet Sauvignon from Coonawarra and Langhorne Creek 44.16: Comparing Grenache from McClaren Vale and Barossa Valley Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you

To download the transcript CLICK HERE This episode is all about vine growing and vineyard choices. Firstly we will look at the annual growth cycle of a vine so you can fully understand what happens each year, and at every stage. I will be breaking down the different categories of climates out there and then looking deeper into the meso-climates of each site. Then we will get really geeky looking into soils, and talking about textures, nutrients and minerals. If you want to skip ahead: 3.22: The annual growth cycle – looking at each stage in the year and the hazards and issues vines can come across 13.14: Looking at the difference between continental, maritime and Mediterranean climates. What qualifies as cool climate, moderate and warm, and the effects of being far from the equator. Effects of: - altitude -mountains -slope aspect -bodies of water 22.19: Looking at different soil textures and types and the nutrients that a vine needs. Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE Welcome back to part 4 of our four-part series on the Finger Lakes wine region. Again I am joined by Richard Rainey, Managing Partner of Forge Cellars. He continues his reign of energy and gives us more information on Seneca Lake (the deepest, largest lake of the Finger Lakes). We will talk about why his wines have certain flavours and what the terroir has offered up. You will learn about a very surprising but amazing food pairing match for Riesling, along with conversations on petrol notes in Riesling, sustainable packaging etc! Enjoy! If you want to skip ahead: 1.54: Talking about their naked bottles (their bit for sustainability) 5.02: Being included in The Wine Spectators top 100 wines of the year (twice) 6.53: The tough vintage 2018 8.09: The difference between Seneca Lake and the other two main lakes, Cayuga and Keuka. 13.04: The Lieu-dits of Forge Cellars 15.51: Talking about and tasting the Breakneck Creek Riesling 2020 ($26 in the US) 18.02: Petrol/Kerosine flavours in Riesling 22.09: The size of Riesling plantings compared to Other US regions and Canada 24.31: Talking about and tasting the Leidenfrost Riesling 2020 ($26 in the US) 31.35: Food pairings with Riesling and a new one: TINNED FISH 36.46: Coming to visit Forge Cellars 39.13: Actual stats on Rielsing plantings and total plantings for New York State, Finger Lakes and Washington State Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE Welcome back to part 3 of our four-part series on the Finger Lakes wine region. I am joined by Richard Rainey, Managing Partner of Forge Cellars. His energy is going to make you feel on top of the world. Of course we will talk a little bit about Seneca lake, where they are based, but we will be discussing their use of wild yeasts and how that affects the fermentation and flavours compared with commercial yeasts. Richard will be talking about all the interesting things he is doing out in the vineyard to be more sustainable and you will learn why geology has a huge effect on the flavour of his Rieslings. If you want to skip ahead: 2.42: Chat with Richard 2.32: Richards story in the wine world 6.07: What it’s like to enter into the Finger Lakes 8.28: The distance between all the lakes 11.11: The superstar winemaker of Forge Cellars and his history 17.24: Why is the focus of Forge Cellars Bone Dry Riesling 20.39: Discussing the low intervention in the winery and using wild yeasts 22.29: The difference between fermenting with commercial V wild yeasts 29.42: Sustainable farming in the vineyards and talking about cover crops, indian runner ducks and low weight tractors 39.25: Talking about the Classique Dry Riesling 40.56: Tasting the Classique Dry Riesling 2020 43.32: The mother rock of the finger lakes, the salt mines and how this affects the flavours of the Rieslings Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE Welcome back to part two of our four part series on the Finger Lakes wine region. I am joined again by Fourth Generation Meaghan Frank from Dr Konstantin Frank. This episode we are talking and tasting their Gewürztraminer and Cabernet Franc whilst talking about over varieties they produce such as Rkatsiteli. You'll also learn about a new series in their wine range which allows you to know more about the very special story of Konstantin, through the females in the family. If you want to skip ahead: 3.13: Comparing Gewürztraminer in the Finger Lakes to that of France and Germany 5.29: Tasting the Dr Konstantin Frank Gewürztraminer 2017 2020 £20 (Unable to find a Uk retailer) 8.09: Discussing the Helm Series – a new dedicated range to the women of the family 13.07: Rkatsiteli grape variety and the different styles it is made in 19.37 Talking about and tasting the Dr Konstantin Frank Cabernet Franc 2016 £34 Renoufs Wine Bar (but currently out of stock) 24.04: Riesling Trockenbeerenauslese and the first vintage made by Konstantin in 1962 28.12: Varieties to look out for in the Finger Lakes Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE Welcome to this four part series of the Finger Lakes, part of the New York State region. This is such an exciting region right now, producing cool climate varieties but also varieties such as Rkatsiteli (from Georgia). I am joined by Fourth Generation Meaghan Frank from Dr Konstantin Frank, and you will learn today how her Great-Grandad shaped this whole region to what we know it as today. You will also learn more about this region and it’s lakes. If you want to skip ahead: 2.44: Chat with Meaghan 3.19: The incredible story of Konstantin 6.28: What species of vines used to be planted in the Finger Lakes before the 1960’s 8.37: The technique: hilling up 11.50: What does Vitis Labrusa taste like, what does it taste like, and how are they used now 14.36: Why has Riesling become the focus in the Finger Lakes, and comparing to Mosel 16.54: All the different styles of Riesling at Dr Konstantin Frank 18.42: Talking about, and tasting the Dry Riesling 2020 £20 goodwinexgoodpeople.com 25.22: Why is the Finger Lakes so special? 29.37: The three primary lakes 30.08: More about the Keuka Lake, where the winery is based Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is Part 2 with Alistair Morrell and we are continuing our chat on why Cider is Wine, and why this is a drinks category that you need to try. If you want to skip ahead: 1.58: Are there better apples to use than others? 5.00: Talking about using grapes in cider production and tasting Berryland 2020 Cabernet Franc Apple cider Brut 75cl £13* 10.50: What is Melomel? 12.45: Do mature trees make a difference? 15.01: Talking about the biggest producers of cider around the world and tasting Llanblethian Orchards La Petite Grange du Cidre 2020 75cl £9.99* 17.24: The Cider Museum in UK and the story of Bulmers 22.34: Using wild yeasts in Cider making 23.54: Talking about the history of Ice Cider and tasting the Brännland Ice Cider 2019 37.5cl £20* 31.05: Subscription boxes at cideriswine.co.uk 31.37: The different styles of cider 33.57: Eden Ciders in Vermont 35.59: The silver seal of authenticity 36.55: The wineries that have a special place in Alistairs heart 40.31: Recommended book: Neuroenology by Gordon Sheperd * All ciders and perrys available form cideriswine.co.uk Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is a slightly different type of episode where I am talking with Alistair Morrell from Cider is Wine, where he is going to convince us of just that. So much of the bad reputation is the fact that many ciders you have tried are made from fruit concentrate. Well Alistair, who has spent his whole career making wine, selling wine, working with wine, is going to explain why he has now got so excited for ciders, perrys and fruit wines. Get ready to see how the cider processes compare to wine... spoiler alert: they are very similar! If you want to skip ahead: 2.38: Chat with Alistair 4.00: The definition of wine 6.48: Why cider has got such a bad name for itself 8.33: Discussing production methods and tasting Able Methode Cider 2017 50cl £16*, and do vintages matter? 11.18: Tannin in cider 12.06: Ageing cider 17.19: Why cider is so good with food 19.05: Special cider and food pairing dinner at Michelin Star restaurant Cowarth Park 26.50: Discussing and tasting Guzman Riestra Cidra Brut Nature 75cl £10.99* and fermenting down to dryness 31.59: IWSC now adding in a cider and perry category for blind tasting and awards 34.31 Talking about Perry and tasting the Templar's Choice Perry 75cl £8.50* 35.18: What is the process Keeving? * All ciders and perrys available form cideriswine.co.uk Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE After a whole month of talking with inspiring wine women I wasn't quite ready to stop, so this is a podcast about Champagne and the women who made remarkable changes to this region and the product that we all so famously love. The first part is all about the story of Madame Clicquot. You will learn the techniques and styles that she created, alongside explanations of the sweetness levels in sparkling wines, and what the riddling method is alongside other techniques used in Champagne winemaking. Then we will jump across to the Champagne region itself, covering all 5 of the sub-regions and talking about all of the Grand Crus within them. If you want to skip ahead: 1.50: The story of Madame Barbe-Nicole Ponsardin Clicquot 5.48: Her invention of the riddling process 9.03: Her invention of blending red wine to white to produce Champagne Rosé 10.35: Talking about the Veuve Clicquot Brut Rosé NV Champagne £49 Most supermarkets 13.07: Tasting the Veuve Clicquot Brut Rosé NV Champagne 14.49: Food pairings for Rosé Champagne 15.33: Other women in Champagne who were inspired by Madame Clicquot and the invention of Brut Champagne 17.00: Advise from Madame Clicquot 18.11: Looking at the 3 most premium sub-regions of Champagne that house all the Grand Crus 20.38: The creation of the échelle des crus 22.22: Listing the Grand Crus in Montagne de Reims 23.36: Listing the Grand Crus in the Valle de la Marne 24.05: Listing the Grand Crus in the Côte des Blancs 24.39: Looking at the last 2 sub-regions in Champagne Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is Part 2 with Victoria Daskal, a second stage MW candidate and founder of Mummy Wine Club. She was born in Moldova and finally got to go back several years ago. Victoria tells us about this trip, giving us great oversight of the wine industry there; past, present and future. The regions, the grapes and what to see and eat when you are there. If you want to skip ahead: 1.22: My Winery of the week: Sălcuța 3.30: Tasting the Eno Tămâioasa de Sălcuța 2020 £15 moldovawine.co.uk *also one of the Moldovan wines included in the April Subscription box at Mummy Wine Club 7.21: Chat with Victoria 9.35: The history of Moldovan wine 11.03: Everyone grows their own wine 13.10: Are the more commercial wineries doing things naturally? 14.00: Grape varieties in Moldova 16.15: The native varieties of Moldova 18.13: Location of Moldova and affect from Black Sea 20.03: The three IGPs of Moldova 21.15: Hectares planted 21.59: The wine routes of Moldova 26.32: Eating Moldovan food 27.56: The different styles of wine made in Moldova 29.47: Recommended producers to try 34.06: The Wines in Aprils Mummy Wine Club Subscription Box Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is Part 1 with Victoria Daskal, a second stage MW candidate. She has completed the OIV MSc in International Wine Management– a whirlwind program that took her around 45 wine regions and 23 countries, and so we are looking at some of her favourite memories and thoughts from this time. She was also lucky enough to work for Jancis Robinson MW. We discuss all this and throughout the episode, grape varieties to try and wine regions are dropped in. Victoria is now the founder and director of Mummy Wine Club which offers a monthly wine subscription club and bespoke wine tastings in the UK. We talk about the wine boxes she puts together and the wine themes within them, which should hopefully motivate you for any wine tastings you may want to put on, or inspire your wine choices next time you are in an independent wine shop. Normally my episodes are more educational and detailed (wait for next week – Wines of Moldova!), but this one is just a great little glimpse into the life of someone who contributed beautifully to the wine industry. I hope you will curl up with a glass of wine on this one, slow down a little and enjoy the episode. If you want to skip ahead: 2.12: How Victoria got into the wine industry 4.34: Moving to France and starting the OIV wine management program 7.16: Favourite memories and places from traveling on the wine management program 10.03: Most beautiful wine region 11.18: Female inspirations in the wine industry 14.06: Working for Jancis Robinson 19.51: Setting up the Mummy Wine Club 23.20: Wine subscription and wine boxes 29.55: Different wine themes and favourite wines that have been in the wine boxes 34.30: Pairing wine with books 36.33: Cahors Malbec 37.46: Favourite food and wine pairing 39.46: Recommended wine book 41.52: Difference between modern and tradional Riojas and Barolos Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE I am joined by Anne Krebiehl MW (editor-in-chief of Falstaff International) for Part 2 and in this episode, we are looking at the wines of Germany and the lesser-known wine regions. We will also focus on some of the lesser-known grape varieties such as Silvaner and talk about Sekt, Germanys sparkling wines. Throughout you will pick up lot of German words and terms to help you with those labels. GIVEAWAY!! There is a giveaway running on my instagram @eatsleep_winerepeat where you can wine a copy of the latest Falstaff Magazine (the place for wine, food and travel). It's open till Monday 26th March at 6pm. If you do not have instagram you can always email me [email protected] with the word Falstaff and I will add you in manually: GOOD LUCK!! If you want to skip ahead: 2.12: My winery of the week: Weingut Horst Sauer 4.00: The grape variety SCHEUREBE 5.18: Alcohol content in German wine and the ripeness levels and sugar levels 6.32: Tasting the Horst Sauer Escherndorfer lump Scheurebe Spätlese 2019 £19.99 Hedley Wright Wine Merchants 8.43: Chat with Anne - discussing her wining wine book of the year 2020 for The Wines of Germany 10.36: The grape variety SILVANER 17.11: The iconic Bocksbeutel bottle used in Franken wine region 18.54: Franken wine region 20.33: Sekt - Germanys sparkling wine 23.27: Großes Gewächs: Germans premium dry wines 24.11: The VDP quality growers association 25.11: Pinot Gris and Pinot Blanc in Germany 26.48: Sachsen and Saale-Unstrut wine regions 33.47: Master of Riesling and rising star of Rheingau: Eva Fricke Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE I am delighted to be joined by Anne Krebiehl MW (editor-in-chief of Falstaff International) in this really deep and interesting episode. Anne's childhood really continued to her sense of smell and taste, which you will learn about, alongside struggles taking the Master of Wine, how she now mentors others, one of her female wine inspirations and then we get stuck into some of the real wine geeky stuff: We are talking about Pinot Noir Clones, why they are so important and how they have come about, from where they started and the history of Pinot Noir. Then we are jumping across from Burgundy to Germany to talk about Spätburgunder which is the German name for Pinot Noir. Anne gives us an idea of regions and why all of them produce different styles of Pinot. If you want to skip ahead: 1.52: How Anne got into wine 5.07: The wine moment that changed it all 7.00: Discovering WSET and moving onto the Master of Wine Programme 10.29: Studying and writing in a second language 12.35: Being traumatised by Master of Wine tasting exam 16.00: Female wine inspiration and thoughts on women in wine 19.25: Talking on new role as Editor-in-chief at Falstaff International and what this magazine offers the reader 27.32: Looking deep into Pinot Noir clones 37.44: The history of Pinot Noir 38.34: Pinot Noir in Germany 44.19: Comparing Pinot Noirs around the world to Burgundy 52.31: Featuring a wine quote from The Queen of Burgundy Lalou Bize-Leroy Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This episode is part two with Quintessa winemaker Rebekah Wineburg. We are listening to Rebekah talk about what it is like as a winemaker to make wine in great vintages and challenging ones. How they dealt with the Napa Fire of 2017 and how they are preparing for future ones. We compare the two vintages 2017 and 2018 in detail as I have both bottles of Quintessa to try. We talk about what each Bordeaux grape variety adds to the blend and how the soils affect these flavours with a focus on soil mapping with the help of Soil celebrity Dr Pedro Parra. If you want to skip ahead: 2.13: Chat with Rebekah 2.29: The highs and the lows of a winemakers during great and challenging vintages with talk between the 2017 and 2018 vintage throughout 5.00: The Napa Valley fire of 2017 6.46: How to be more prepared in a winery for fires 7.23: Being a family in Quintessa 11.45: Quintessa Harvest Opening Ceremony 14.23: Tasting the Quintessa 2017 and 2018 – comparison of the years and how this affects the flavours in the wine and talking about the different soils and what they add Quintessa 2017 £187 Tannico, Crump Richmond & Shaw Fine Wines (half bottles -Hedonism) Quintessa 2018 £150 Uncorked, Cru World Wine London, uh, Farr Vintners, Burnett & Herbert Fine Wines 22.00: Working with Dr Pedro Parra (Soil specialist) 22.41: Mapping out the soils in the vineyard, how it is done and how it can benefit the wines in the future 31.45: Comparing Bordeaux to Napa Valley in terms of Bordeaux blends 35.30: Phenolics in Cabernet Sauvignon Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This episode is part one with Quintessa winemaker Rebekah Wineburg. We are comparing wine regions to Napa Valley, looking at the differences of Sauvignon Blanc in Napa compared to New Zealand and talking about Biodynamics in the vineyard. Alongside this you will learn about Sauvignon Musque, how fermentation vessels affect the flavour of wine, and who Rebekah's inspiration and mentor has been in the wine world. I am also tasting the incredible Illumination, which is a very special Sauvignon Blend. If you want to skip ahead: 1.58: Chat with Rebekah 3.34: How Rebekah got the idea to become a winemaker 5.43: What makes New Zealand special in terms of vines and vineyards 6.46: Comparing Oregon to Napa Valley 8.21: The effect of the droughts in Napa Valley 11.56: Why is Quintessa Estate so unique? 19.52: What does Biodynamics mean to Quintessa 24.39: Talking about a few of the Biodynamic preps used in the vineyard 28.17: Talking about the Illumination 2018 and what is Sauvignon Musque Illumination 2018 £37.50 Ally Wines 31.00: How different fermentation vessels affect the wine 25.25: The label of Illumination coming from the book of Kells 36.12: Women history month, and Rebekah’s female mentor 40.34: How Sauvignon Blanc is different in Napa Valley V New Zealand 43.20: Explaining who Celia Welsh is Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This episode is part two with Natalie Maclean, award-winning wine writer and presenter. She is taking us through the wines of Canada with a big focus on Canadas largest wine region ONTARIO and the ICE WINE that is made here. You will hear lots of top wineries mentioned so you know who to visit or try if you can find a bottle. If you want to skip ahead: 1.45: My winery of the week: Stratus Vineyards 3.54: Tasting The Stratus Cabernet Franc 2017 £28.85 Vinvm 6.19: Chat with Natalie 7.01: Stats on Canadian wine 8.31: Climate and wine regions in Ontario 9.43: Ice wine 18.59: A mention about Quebec and Nova Scotia 20.30: The Sub appellations of Ontario in more detail 25.30: One of Natalies favourite wineries: Featherstone Estate Winery 28.44: The grape varieties of Canada 31.07: The grapes used in Ice wine 33.14: Hybrids, Vitis Lambrusca and BACO NOIR 34.56: The future for Canadian wine To learn more about Wines of Canada: https://winecountryontario.ca/ To go to Natalie's website: https://www.nataliemaclean.com/ Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE Today's episode is all about fun, memorable and interesting wine stories. This is no wonder, as I am talking with Natalie Maclean, award-winning wine writer and presenter who has such a way with words. We are talking about her two books, her online wine pairing course and of course I squeeze her for loads of wine drinking tips for you all. If you want to skip ahead: 1.41: Chat with Natalie 2.31: How Cypres trees and Italian wine got Natalie into the wine industry 5.11: A day in the life of Natalie 8.15: Presenting wine on TV 13.45: What stories are in Natalies first book, and what you can learn. Red, white and drunk all over: a wine soaked journey from grape to glass 15.00: Time in the cellars of Domaine de la Romanée-conti 18.21: What you will find in Natalies 2nd book: Unquenchable: a tipsy quest for the world's best bargain wine. and some tips of where to find the best bargain wine 20.15: Some funny and memorable stories with winemakers 24.00: Why you can get great bargain wine in Sicily 26.14: Best wineries/areas that Natalie has visited 30.50: Advise on how to pick wine in a wine shop 33.48: Tips on how to improve your wine tasting skills 38.19: Favourite wine glass 40.10: Amazing cheese and wine pairings to try 43.10: Natalies perfect wine pairings with specific books (my favourite part) Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE Today I am going to go through the Oldest 10 wineries of the world that are still in operation today. Of course I want you to learn more than just the wineries so you will also learn quite a bit about different wine labels and what that will mean to the flavour of the wine, along with some talk about different wine regions such as comparing Riesling when grown in the Mosel V Rheingau and as I'm tasting a rather tasty Müller-Thurgau, we are going to talk about this too. If you want to skip ahead: 1.45: The oldest winery in the world: Staffelter Hof 6.15: What is Müller-Thurgau and what does it taste like 7.35: Tasting of the Staffelter Hof - It's Muller Time 'Sandersstruck' 2020 £27 Modal wines 12.29: Château de Goulaine 13.00: What is Muscadet, the grape variety and its flavours. Plus a little on Vouvray and Sauvignon within the Loire Valley 15.45: Schloss Johanisberg and understading the difference in Riesling wines when grown in the Mosel V Rheingau regions of Germany 18.09: Understanding the Qualitätswein mit Prädikat system and what it means when you see Kabinett, Spätlese or Auslese on the bottle 23.58: Barone Ricasoli 26.00: What does Gran Selezione mean in Chianti Classico wines? 28.12: Antinori and some tips of where to visit when in Chianti 33.10: A quick run down of the the 5th to 10th oldest wineries in the world Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is part 2 with the amazing winemaker of Le Riche Winery; Christo Le Riche. He is president of the Stellenbosch Cabernet Collective and so has kindly agreed to talk us through the different subregions of Stellenbosch, explaining how the different terroirs and microclimates affect Cab Sav, whilst I taste several Cabernet Sauvignons from a few other producers in the area. It is quite hard to skip ahead in this episode as there is just so much information about regions, climates, history, external influences and lots of wineries for you to get to know. We also touch on what the Stellenbosch Cabernet Collective is all about and also even on sustainability and heavy glass. Find the wines below that we focus on and try: Jordan, The Long Fuse Cabernet Sauvignon 2018 £17.95 winedirect.co.uk Warwick Estate, The Blue Lady Cabernet Sauvignon 2017 £24.95 winedirect.co.uk Spier, 21 Gables Cabernet Sauvignon 2018 R1,860.00 shop.spier.co.za Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE The is such a great episode. I have Christo Le Riche, winemaker of Le Riche winery joining me and he has so much to say about Cabernet Sauvignon and how he goes about making the best and age worthy versions. He has worked in Bordeaux, Napa Valley and of course Stellenbosch (where Le Riche is based) and so in this episode he talks about the differences of Cabernet across these 3 regions. There is also loads of name dropping of wonderful winemakers as he discusses the Vinters Surf Classic, so brace yourself, as there is so much in this episode. If you want to skip ahead: 2.06 How do identify Cabernet Sauvignon in a blind tasting 3.08 Chat with Christo 3.55 The story of Christo’s father and working at Rustenberg 7.09 Growing up on the farm at Rustenberg 9.01 The Vintners Surf Classic 12.25 Deciding to be a winemaker 13.56 Christo’s incredible work experience in South Africa and then abroad 19.30 The differences of Cabernet Sauvignon across Bordeaux, Napa and Stellenbosch. 23.59 What makes Cabernet Sauvignon special 26.03 Lessons learnt when working with Cabernet Sauvignon 28.24 Tasting Le Riche Reserve Cabernet Sauvignon 2018 £38.75 Drinkfinder.co.uk 33.12 The use of oak in Christo’s wines and in Cabernet in general 36.15 Le Riche winery Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE This is part two with wine writer Jess Lamb, and as she love fizz, we are talking all about Tasmanian Sparkling wine. We are tasting 3 wines from The House of Arras who are a winery that you need to know about and try. If you want to skip ahead: 0.32: Tasmanian wine facts and statistics 2.13: Chat with Jess 3.05: Context of Sparkling wine in Australia 5.49: Why Tasmania is perfect for sparkling wine and the history of the first sparkling wine there 8.52: Outside investment to develop new world sparkling wine regions 11.20: House of Arras 13.43: The importance of lees ageing with sparkling wine 14.34: Tasting the `A` By Arras Premium Cuvée NV, £19.95 Wine Republic 18.00: Food pairings 22.38: Tasting the House of Arras Blanc de Blanc MV £22.95 Wine Republic 25.10: Food pairings with Blanc de Blanc 26.43: The award winning winemaker at House of Arras, Ed Carr 30.36: Tasting the House of Arras Brut Elite Cuvée NV £19.99 Mix Six Majestic 34.02: Food pairing with last wine 36.23: The weather conditions in Tasmania, the topography and the main region Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE HAPPY NEW TO YOU ALL. WELCOME TO THE FIRST EPISODE OF 2022! This episode I am chatting with the very lovely Jess Lamb. She is a wine writer who has just completed her WSET diploma, so we are talking about two things, her writing and one of the last wine exams on sparkling wine. If you are wanting to hear about getting into the wine industry through writing, or listen to Jess giving some tips for how to put pen to paper and her perspective on the power of words, this episode will appeal to you. 24 minutes in we get onto the Sparkling wine exams, and we discuss the different styles you can find, and how to differenciate between them all. There is also a big focus on Moscato d’asti and Braccheto d’Acqui at the end. Grab a bottle of fizz and enjoy! If you want to skip ahead: 2.48: Chat with Jess 4.14: Story of Jess’ transition into wine from agriculture in New Zealand (and NZ influence on the wine industry) 7.55: Starting the write in the wine industry 9.37: Working at Chelsea Vintners 14.48: Where to find Jess Lambs writing 16.31: Why words and writing has power 17.44: Tips for writing and getting thoughts onto paper 21.35: Taking the WSET Diploma 24.13: The Sparkling wine exam and advice 26.35: The different styles of sparkling wines 28:21 Sparkling Shiraz V Lambrusco 29.54: List of all previous episodes on Sparkling wines to go back to 31.00: The great value traditional method sparkling wines 34.33: Asti wine and production 38.15: Perception of sweetness in sparkling wine 39.54: Moscato d’asti to try and a deeper look 42.21: Brachetto d’Acqui Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!

To download the transcript CLICK HERE Today is part 2 with Polish Head Sommelier Adam Michocki. In part 1 (last week) we speak about his journey as a Sommelier, wining wine competitions and importing Polish wine through his new wine venture Central Wines. Today we focus on red wine, and then talk about the other styles of wine coming out of Poland. He runs through some suggestions from his website of wines you need to try. If you want to skip ahead: 2.48: Chat with Adam 3.04: The red grape varieties planted in Poland 4.57: Piwi varieties 5.31: L'opera winery 6.41: Looking at the Cabernet crossings in Poland and the hybrids 8.31: Tasting L'Opera Triada 2019 £27.50 Central Wines 10.22: Food pairing for this wine, including polish speciality 12.00: Pinot Noir 14.51: Making wine in Poland - the new wineries 16.50: Sweet wine in Poland 18.16: Sparkling wine in Poland 19.50: Orange wine in Poland 21.55: The biggest hurdles, problems for Polish wine market 25.40: Polish wine in the Michelin Star Restaurants in UK Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] May I wish you a very wonderful Christmas and New Year. Let's make 2022 great and Until next YEAR, Cheers to you!

To download the transcript CLICK HERE Today I am chatting with Polish Head Sommelier Adam Michocki who currently works at Michelin star restaurant Shaun Rankin at Grantley Hall, but has also worked at The Glasshouse and The man behind the curtain. He has set up Central Wines where he is importing into the UK, Polish Wines, and today we look at the white varieties, the wine regions, and the climate, along with some food pairings and the tasting of a very delicious white wine. If you want to skip ahead: 3.11: Chat with Adam 4.24: How Adam got into wine coming from a country that didn't drink wine, and his wine studies and experience 7.19: Taking part and winning the Best Polish Young Sommelier competition 11.00: What makes a good or bad Sommelier? 12.32: How it was to set up Central Wines and import polish wine 14.21: Talking about the Silesian winery and tasting their Cuvee 2019 £18.90 Central Wines 18.04: The white grape varieties of Poland 23.55: Food pairings 28.46: The different wine regions of Poland 31.01: Recommended wineries close to Krakow 33.00: Recommeded wineries close to Wrocław 33.40: The temperature and climate in Poland 34.59: Warren Winiarski - a winemaker with Polish heritage to know about Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!