Talking of Wine

Where we discuss the element of nurture in wine-making. To be honest, a lot of the episode focuses on Burgundy but that is because it contextualises the role of the producer so well. Individuality can be critical in the world of wine but so can homogeneity. Choices are made from the planting of a vine and who owns it, right through to the moment of bottling. Rather predictably the path runs back to merchants as well. We mention Napoleonic Law, whisky, cooking knives and Pierre Le Bon. Which is a shame as we actually meant not even Philip the Good, but his Grandfather Philip the Bold, oh well, its all just wine talk in the end. Hosted on Acast. See acast.com/privacy for more information.

Orange Wine. What is it? The realm of the Hipster or an historic nod to winemaking? Actually a deceptively simple explanation but a more complicated role within todays wine world. Relationship to both organic and bio-dynamic wine-making is considered. Often associated with trend-setting habits and the modern need to explore new 'branding', the role of orange wine may actually be more significant. A fascinating insight into old school wine-making. Referencing Simian man, Eastern European future and a left-field approach into the world of refrigeration. Noroc!(Early warning that the sound levels are a little off this episode - apologies) Hosted on Acast. See acast.com/privacy for more information.

Again Joe talks us brilliantly through the different styles of Sherry. Similarly to other fortified wines, particularly Madeira, the grades of sherry depend greatly on dryness and sweetness. From Manzanilla through to Noe. Solera system explained. Anyone who still thinks Palo Cortado means pale and short need to listen in and it certainly isn't just for the older generations. Is this, as Joe offers up, the finest wine in the world? Certainly terrific value in supermarkets and, as ever, a world that should be explored with a glass in hand and the latest #Oreglo album playing. Salud! Hosted on Acast. See acast.com/privacy for more information.

Carefully treading through the legalities of what we can call what. Perfumiers and Elderflower extractors beware. Aiming to speak all things champagne, we quickly digress, and stick, to explaining what method traditional is. Prosecco and Cava are referenced as well as brands such as Lindauer. Are Kent vineyards and other south coast contenders friends or foe? Along the way I muddle my Cricket 'Keepers' with Baseball 'Catchers'. But, primarily, the episode attempts to keep us sweet with any French Champagne legal teams. Santé! Hosted on Acast. See acast.com/privacy for more information.

Logical progression from Port is to Madeira and we are nothing if not predictable here. Very similar vilification but inevitably some differences. We discuss those here and clarify the distinctions between each style within. The explanation may surprise you and is much more simple than you may think. But, without question, this episode will go down in history as the one where I got one up on Joe! A possibly unique event so be sure to listen in for it. Meanwhile we shimmy our way through usual digressions. Becoming our parents, physics of seafaring and, well why not, a little side dish of Delia Smith! Saúde! Hosted on Acast. See acast.com/privacy for more information.

Small word but clearly a massive topic. Following our brushstrokes in Alt-Christmas, we decided to dedicate a whole episode to Port. Who would be crazy enough to attempt it in just the one? Well, us, obviously. But we pretty much achieve it. Everything from Ruby to Tawny, mulling on LBV, Vintage and even Crusted on the way. Yes, white port as well. Didn’t leave much time for usual digressions, despite Joe’s, edited out, efforts! Enjoy. Hosted on Acast. See acast.com/privacy for more information.

Again, we get a bit chatty here, why wouldn't we, its Rum! Coming in around 45mins we can hopefully keep your interest and enthusiasm high. As we drift our way through the exotic world of rum cocktails. Pina Colada Joe! We didn't do Pina Colada! Oh well, we did do the Daiquiri so just do a pineapple one of those and add coconut! Beware the Mojito though, delicious but surprisingly tricky. No worries, Joe on hand to guide us through the perfect method. Meanwhile I get my Pimms numbers 1 and 3 muddled. Throw in a bit of US presidential history, ice cream, dishwashers with a dash of brandy and you pretty much have a delicious episode. Big up Fam! Hosted on Acast. See acast.com/privacy for more information.

Our relentless cocktails journey continues. Went a bit more in depth with this one. Slightly longer as we delve into the intricacies of what tequila actually is. After deviating into Mescal, we then regain composure and actually suggest a few choice mixes. After 4 episodes we finally throw some Simon Difford in, with his immaculate "Difford's Guide" (chapeau Mr. D). There are worms, or not; shots and salt, or not, and a whole bunch of history and variations. Of course we offer up what has now become our staple option of a Salad Cocktail (can we trademark that, Joe?). And why is a Margarita called a Margarita? "¡Arriba, abajo, al centro, pa' dentro!" Hosted on Acast. See acast.com/privacy for more information.

Onwards we go. Third instalment of our cocktail series. Big hitting Vodka, or is it? Russian or Polish? Ukranian…or… err Scottish?!? As usual there are a few references to popular culture and some little nuggets of historical context from Joe. More gentle undercurrents that nod to bartenders past and present. We even try and push vodka cocktails as a potential one of your five a day, consumption of alcohol in moderation as always. Za zdorovye! Hosted on Acast. See acast.com/privacy for more information.

Continuing on our recent theme, this week we dive into the Gin Cocktails. Having dealt with the Martini in its own episode, here we suggested a few more big hitters in the world of evening libations. From the sour derivative Tom Collins through to the Count of all cocktails, the Negroni. Along the way we discuss other component parts such as soda water or tonic, and sugar syrup. As ever there is a bit of history and a few suggestions on how to (ahem) shake things up. We also talk bad alcohol, Superman and a nod In Memoriam to Wayne Collins, to whom the episode is dedicated. Chin chin! Hosted on Acast. See acast.com/privacy for more information.

For the next few weeks, as we journey through to New Year, we thought we would run a series on cocktails. We start with possibly the most iconic of all, The Martini. It can generally be seen to both obey the rules of 2:1 plus third component while at the same lead the way when it comes to variations on a theme. Gin or Vodka? Olive or pickled onion? Shaken or, indeed, stirred? And introduces running themes such as vermouth, garnishes and even glassware. This episode sets a template for what makes a great cocktail, breaks down any component parts and provides some historical insights into both where a cocktail comes from as well the social vagaries that led to any permutations and mutations. Hosted on Acast. See acast.com/privacy for more information.

Welcome to season 2 of Talking of Wine. We were going to come back with a ubiquitous festive episode but, as is our way, we rambled a bit. The result is what we call an Alt-Christmas episode where we just went with some left field suggestions in the hope of stirring up interest and mixing things up for the family gatherings. Its not what we were planning but, as ever, hope you all enjoy our musings. Seasons greetings to you all. Hosted on Acast. See acast.com/privacy for more information.

Talking of Wine wraps up the 2024 vintage reports from Wildwood Vineyard. Dr Paul joins us for this last episode where we look at the month of October. This is harvest month so Paul finally gets to see what state his crop will be in. We talk through the final assessment of moulds and last minute hurdles involving the local wildlife. A gentle reflection on visits to the property over the year and a look forward to the wines that will be bottled over the coming months and years. With this, the last instalment, I hope that anyone interested in how wine is made, either for studies or perhaps with an aim to making their own, has found our little monthly series of interest. Hosted on Acast. See acast.com/privacy for more information.

Talking of Wine here links the classification of wines around the world with our previous episode on Phylloxera. How could such a devastating etymological event have such a positive impact on the structure of the world wine trade? Its timing with Napoleon's own classification table of 1855 led to a retrospective look at how wines have been categorised since Greek and Phoenician trading. And what happens when the rules are questioned or even broken? To be honest we were pretty good at sticking to theme this time. That said, we have our first (I think) mention of the towering influence that is Robert Parker Jnr., Joe gives us a very brief analysis of how Italians view the powers that be and he is a little dismissive of the Gironde landscape (that said he is rather fond of those in South Africa). Also, it transpires that table wine can be really rather brutal on the wallet. Hosted on Acast. See acast.com/privacy for more information.

Talking of Wine's monthly wander through the vines of Wildwood. It's crunch time as we near the harvest and the moment of truth is upon us. Have we had a summer or not? Spoiler alert, we talk about a lot of things that are not wanted in a vineyard at this time. All that makes life hard for Paul though makes for a fascinating Podcast. Turns out two be almost a two-parter with Dr Erica's episode on Phylloxera. We revisit the Spotted Wing Drosophila, explore the negative side of Botrytis, brush over photosynthesis and, as if there weren't enough big greek words already, throw in some Thermopylae. Aπολαμβάνω! Hosted on Acast. See acast.com/privacy for more information.

Following on from our episode on closures, we have a closer look at the more modern options of Cans and Bags. Value, recycling options and aesthetics are all deliberated. As ever we digress or make random deviations. This time listen out for Festivals, space shuttles as well as a brief journey down the Danube. If your listening on a fine day with friends you could maybe set up a game of Goon of Fortune outside… Hosted on Acast. See acast.com/privacy for more information.

With the help of the wonderful Dr Erica McAlister this episode of Talking of Wine attempts to bring Joe's scientific knowledge of Phylloxera down to Richard's level of understanding. We thought it would be fun to take a really, really niche wine topic and see if we could sell it to the lay people. So, obviously, we talk sex, nightclubs, Center Parcs and red spider mites. Why would you lick a battery and can you grow vines on a volcano? You see, it's not all about nymphs and root stocks. Don't say we don't spoil you dear listener. As usual, with a guest, it is a slightly longer listen but hope you enjoy…(The explicit warning would be mild but have listed it as such to be safe) Hosted on Acast. See acast.com/privacy for more information.

So, August has been and gone and whatever Summer we had this year with it! Whatever the weather though, Dr Paul has to continue to tend his vines. This month he talks us through various mildews and their causes, effects and the relevant deterrent procedures. Canopy management is at the forefront and we also get a status update on his baby vines. Bacchus is flirting with barrels and giving out mixed vintages and we learn why I may be more of a hindrance than help when it comes to pip analysis. We also hear a little about his other work as a director. This time a stage play called "Before Nell and After Agincourt", I'm not in it this time. And why Hen and Chickens is not just a pub name. Hosted on Acast. See acast.com/privacy for more information.

Obviously this is a wide ranging subject that will pop up regularly but we thought we would give it its first solo gig. This episode introduces the basics of bottle closures. Particularly the progression from cork to screw-cap. Bags and cans are mentioned but will have their own little outing soon. Is a cork just cork? What is the connection with heart valves? We also answer the burning questions of who taught Joe how to fence and can he cook shortbread and why is Eddie the Head part of the conversation? Hosted on Acast. See acast.com/privacy for more information.

Once again the Prof joins us for our monthly vineyard maintenance update. Have the vines flowered? Have the flowers survived? Will the UK have a summer, or were those few hours it for the year? We establish that a messy vineyard is a proactive one. Paul's pioneering visions are bringing Bacchus to the barrel. Is there a concerto somewhere for the anvil, saw, spoons and clarinet? And we even reward our intrepid regular listeners to a bit of healthy chemistry. You'll be relieved to hear that none of this was done, or will it ever be done, naked. Hosted on Acast. See acast.com/privacy for more information.