Wined Up

4:40.00 - How is the 2024 harvest looking thus far? Can we expect a good year? 10:00.00 - After your grape pricing episode how could that effect the price of wines when they hit the market? 24:03.00 - When we go wine tasting or when friends bring wine over for a gathering how can you politely tell someone you don't like a wine? 29:27.00 - On your instagram page you were making wine in what look like plastic bins, why not use stainless steel tanks or barrels? 34:23.00 - When deciding to harvest what are the main factors you are looking for? How do you decide when grapes are ready?Tickets to our upcoming events: www.mtgawines.com/shop

At the moment they seem to be in freefall. What is the cause and what will be the repercussions? All that and more is packed into this episode.

We are about one month in to the 2024 harvest season! What has happened thus far? What is still to come and what are us winemakers keeping an eye on this season?

03:35.00 - You mentioned different types of wood barrels - French, American, Hungarian, etc. You did a great job breaking the differences down between these. My question is that under these types of wood - like French Oak - are their different barrel types, construction materials, etc that make each French oak barrel different? And how do these things change the wine? 10:53.00 - We love the MTGA Pinot Gris at our house. You mentioned it was a 60/40 split on wood vs stainless aged (I think that was the ratio). Is the difference in the product coming out of these two aging methods a stark one? Or is it not as noticeable as you might think? 17:02.00 - Have you gotten a chance to experiment with a concrete amphora yet? I agree they sound like a pain to clean. Wondered if you had tried anything with those yet in the last year since that first episode aired. 20:38.00 - What effect will the Vintage Wine Estate bankruptcy have on the industry? 28:24.00 - After the "shopping for additives" episode why do you mention multiple items as being "okay" but you would not use them?

As one vintage comes to a close we begin again!

Part #4 of our wine additive conversation is here! Today we dive into an actual catalogue and company that supplies some of these "goodies" and what they can do for the wine industry.Laffort Website - https://laffort.com/en/ranges/specific-treatment/

02:58.00 - During a blending session if something isn't working or if you are not happy with a wine what can you do?11:01.00 - When shopping for wine how can you tell a wine is a "quality" product and not heavily processed or cheap?18:51.00 - Why is it that we can find some wines we like in a wine shop or at a place like Costco for cheaper than the winery?28:14.00 - Do you think Napa Cabernet Sauvignon will ever decline in popularity? It seems like there really isn't that much variety coming from Napa. https://napavintners.com/press/docs/napa_valley_fast_facts.pdf34:40.00 - You have mentioned that has been a slower year tourism-wise in Napa. How is that affecting the wineries? Are the finding success elsewhere?

Tough winemaking years (ie 2022, 2020, 2011 and so on) can create all kinds of challenges that ripple through the winemaking process. Even as we finalize wines from 2022 even the most talented winemakers can run into snags.

There is a long way to go but when it comes to figuring out exactly what is going into your wines we've seen an improvement! Hopefully it is the first of many dominos to fall. SOURCES: Napa Valley Vintner's & Wine Institute Press Release - https://napavintners.org/downloads/2024/Wine-Institute-EU-Nutrition-Ingredient-Labeling-FAQ-v3-4.29.24.pdf Accepted Additives per the EU - https://eur-lex.europa.eu/eli/C/2023/1190/oj

Have you ever wanted to listen in on a winemaker as the put together a wine for bottling? Now you can! Check out the full video on YouTube to not just hear but see the action: https://www.youtube.com/mtgawines

Wine phenolics and YOU. Let's dive into one of the major structural components of wine, where it comes from and how it is manipulated through harvest, fermentation and aging processes.

2:00.00 - Based on the travel episode what are your recommendations for those traveling to Napa? 15:15.00 - How do you think the 2024 growing season is going? 19:10.00 - Is there any incentive for wineries to start to disclose what additives actually go into their wines? 29:44.00 - For small businesses how do you market yourselves?

MILAN Trivé time - spritz Milan food & beverage corner bar Osteria Serafina - dinner Mercato CentraleGalleria Vittorio Emmanuelle Terrazza Aperol Castello Sforzesco Duomo - Milan Cathedral CiaoPizza GinO12 bar Rita’s tiki room Canaletto Bistrot - dinner Gelateria FLORENCE Le Volpi e l’uva - wine bar Bacco Motto - wine bar Manifattura - Negroni bar Nugulo - dinner Rivareno Gelato Mercato Centrale - pizza spot Il Santino wine bar - Santo Spirito (fave spot) Vigna Nuova wine bar Trattoria dei 13 gobbi (wow) Lobby bar at 25Hours hotel (a vibe) Spritzes to go by Duomo Giostra - lunch and best pasta Bucchetta del Vino wine window Farmaceutica Della Santa Novella Signorvino - SMN Il Santino (again) All’antico Vennaio at train station SIENA Il Bocconcino - sandwiches (porchetta omg) Il Salotto del Vino - wine shop RADDA IN CHIANTICastellvecchi - stayed here Volpaia for dinner Enoteca casa in Porciatti

3:54.00 - Is the napa wine industry really in trouble? 11:46.00 - How can you tell what is actually going into a wine during the winemaking process? 15:47.00 - How do you find good wines in your local wine shops or restaurants? 18:53.00 - When working with grape growers how much control do you have over the growing and harvest seasons? 24:00.00 - When you have down time on the road what do you do? Find local wine bars or great wine lists to explore? 31:38.00 - For small producers entering new markets how do they do that? How do you end up on the road? How do they go about it, where has it been successful and what are the challenges?

A topic that comes up every, dare I say... generation? Same story, same issues same questions being asked yet no one is any closer to solving the problem at hand. Let's see if we can take a stab at it.

I think not. But the jury appears to be out on this issue.Article - https://punchdrink.com/articles/new-california-wine/

Apparently there are wineries out there picking their own poison (almost literally) when it comes to destroying their brand image. Let's get into how that happens, how wineries manifest that mentality and why it is going to be their downfall.

4:20.00 - How is success on the road measured for wineries?13:12.00- With a slower start to 2024 in terms of visitors to Napa how are wineries impacted? What are they doing to adapt?18:18.00 - After a big harvest season how does that impact future years and harvests?25:25.00 - What is the deal with the additive that was posted on Instagram that doesn’t have to be labeled?

I really wish more would. After a riveting conversation in the cellar it is time to dive back into the world of wine additives, what is really involved in modern winemaking and why so many feel the need to hide this information.UPCOMING TASTING EVENTSKansas City and St Louis, snag your tickets - www.mtgawines.com/shopOUR WINE BY THE NUMBERSLearn more here - https://www.mtgawines.com/wine-by-the-numbers

2:30.00 - What are the causes of Napa being "slower," as you've mentioned, in recent shows?11:07.00 - Are you seeing any generational differences in wine consumers that are having and effect on the wine business?23:20.00 - What is the solution to Napa's homogenization? Is there one? - 31:43.00 - When you travel for wine how do you end up in these cities and at these events?

Are they? This topic has surfaced once again after recent social media remarks after Premiere Napa Valley and online articles. The verdict still seems to be out but let's not kid ourselves... the advent of the consulting winemaker may have done more harm that good for the Napa wine industry.Karen MacNeil Premiere Instagram postW Blake Grey - Napa's Big Decision: Style or Substance?Atelier Melka

If you have a reliable crystal ball we would love to use it! There has been a plethora, nay a cornucopia, of INTENSE futuristic conversations over the last two weeks. What is the verdict you ask? Well, let's chat about it.

The last week and half has been an absolute blur! Between Premiere Napa Valley, industry hangs, dinners and bottling runs we have been getting after it. With all the wine-ing and dining comes perspective as well as some intrusive thoughts that must be sorted out.

3:24.00 - After the grape pricing break down how can you make wines of a certain pricepoint? Is it possible to target that and make it work? 9:07.00 - What is the driving force behind Napa grape prices rising so dramatically? 17.44.00 - When preparing to purchase grapes when does that conversation happen? What is the conversation like when negotiating a grape contract or price you are going to pay?22:00.00 - Why would a winery decide to distribute their wine or not?34:04.00 - Are the new wines in the cellar from 2023 still on the "vintage of the decade path?"

Into the inner sanctum of the wine industry: what it costs for our grapes! Each year we get a lovely report that dives directly into the California wine grape market and how it is going to impact our bottom line. For all you stat nerds like me out there here is the link to the USDA/CDFA grape reports going all the way back to 1976:https://www.nass.usda.gov/Statistics_by_State/California/Publications/Specialty_and_Other_Releases/Grapes/Crush/Reports/index.php

Questions 1 - 33:43.00What is the main focus of the "slow" season in the cellar?When you are barrel tasting young wines what are you looking for?What is going on in your barrels right now?19:04.00Before bottling what is the last chance you have to make adjustments to a wine?31:07.00For the health-conscious crowd what are your thoughts on low-alcohol or zero alcohol wines? What are the things we should look out for?

We've been so hyped up on this last year that we've been neglecting the wines that are going to being bottled sooner rather than later. 2022 had its challenges and particular vibe that is very akin to a few years that came before it.

The life of the traveling wine salesman. It is a HUGE new-ish avenue for wine producers but is the juice worth the squeeze?

The new year is here and we are ready for it! While I might not be the most "woo woo" I do believe that your mindset makes a HUGE difference. Let's get into what we are running with as our theme and vibe for this new year.RESOURCESMaggie Rogers - folk / Alaska (Pharrell's feedback) - https://youtu.be/TyimCGEkiUc?si=Et4L3zrf8XLVUB3xRick Rubin: Protocols to Access Creative Energy and Process - https://youtu.be/GpgqXCkRO-w?si=a26wRpIZSY8nBSp-

1:52.00 - What is your favorite holiday wine pairing?6:27.00 - What are winemakers doing during the "off season" after harvest?16:.03.00 - Why is every photo of a winemaker we see them leaning on a trellis super well lit as if they have a professional crew with them?24:15.00 - What are the biggest challenges facing Napa in 2024?Wine for Normal People - Episode 502 with Stu Smith - https://youtu.be/CdDPDaaqHyQ?si=Bmx9NirqkcWXhHNUSF Chronical Article by Jess Lander - https://www.sfchronicle.com/food/wine/article/hoopes-vineyard-napa-tasting-18265232.php

Here it is folks! Let's dive into everything that this amazing growing season and harvest had to offer.

Where does it come from and how can you capture it? Inspiration, much like motivation, can be tough to come by. As long as you are open to it and willing to push through it is more readily available than you think.

You better be ready for it then and don't say I didn't warn you... There are few ways that people make it happen. Let's dive into each of them and talk about some of the perks and some of the pitfalls.

You have questions and I have answers! Let's dive into the most popular issues in wine that you want to know about:3:01.00 - What are your recommendations for bringing wine to holiday parties?7:42.00 - The winery we love has new ownership, what can we expect? Are the wines going to change?19:14.00 - With harvest complete what are you looking forward to?25:49.00 - What do you think of emerging wine areas like Texas?34:51.00 - We bought a wine filter to remove sulfites. Do they actually work?+

It is official folks. The 2023 harvest season is finishing up and we are finally able to catch up on a little rest and relaxation.

*insert Leonidas impression here* The madness has set in and the shenanigans are here. As the season has gone into overdrive I am going to take you through the last 10 days to give you some insight into what it is like being a winemaker during the harvest season.

Cheeky and Fun. Cruel and Tragic. EVIL SHENANIGHANS. All of the above can be true. Behind the romantic veil of a bottle of wine are stories that you can't even imagine.

Listen here folks, it has been a wild month in the wine industry and mother nature is now doing what she does best: throw curveballs.On top of that it has been another month of BIG TIME mergers and acquisitions. What is the impact going to be and how should we respond as consumers?

Harvest Update - 1:44.00What do you look for in a vineyard before you pick? Is it up to you or the grower to decide when to pick? - 5:24.00What characteristics do you get in a wine you pick earlier or later? - 12:11.00How do you decide what winemaking procedures to use through harvest? - 15:50.00How often does a batch of wine go bad or spoil? - 24:55.00What is the process of adding a new wine or style to your portfolio? - 29:32.00Is there any room for winemaking experimentation during harvest? - 36:43.00WINE OF THE WEEK: 2014 Corison Vineyards Napa Valley Cabernet Sauvignon -42:55.00https://www.corison.com/shop/?view=products&slug=corison-napa-cabernet-available-wines

Can you believe it is here already? Neither can I. Let's dive into what the beginning of the harvest season looks like in terms of our winery operations and how we handle the first rounds of fruit that make it to the winery.

With the 2023 harvest upon us, lets get a little bit nostalgic and revisit what could be one of the most epic vintages in recent history: 2013.

What are the best tips for getting a good hospitality experience in Napa? 2:08.00If you are having a bad hospitality experience what can you do to remedy it? 13:56.00What do winemakers look forward to when harvest comes around? 26:06.00What is the most challenging thing about harvest? 29:43.00What are the toughest wines to make? 32:41.00

The opinion of many of us in the wine industry: It is so much fun EXCEPT for bottling. It is where years of work coalesce but with so many moving parts it is never easy.WINE OF THE WEEK: Phillips Hill Anderson Valley Gewurztraminer - https://www.phillipshill.com/

The countdown has begun and we are just a few short weeks away from grapes making their way the wineries. What does that mean for us and what are we doing to make sure we are ready for the madness that the harvest season has to offer? Let's get into it.WINE OF THE WEEK: Native Flora 2015 "Presse for Time" Pinot Noir - https://www.nativeflora.com/red-wines/2015-pressed-for-time

Cheeky, fun and sometimes tragic. Unfortunately no mozzarella sticks. This here wine industry and hospitality world seems so fun and luxurious right? Well, here are a batch of stories from the life and times of yours truly making their way through these treacherous waters.

Don't forget to "like" and subscribe! Submit you questions for our next Q&A session in the comments. TOPICS: 2:04.00 - How is this growing season going to turn out? 6:52.00 - It was so rainy in California this year, how is that affecting the growing season? 11:00.00 - Why not just by all French oak barrels if they are the best? 16:22.00 - Why not use 100% new barrels if they have the biggest and best impact on the wine? 24:14.00 - Napa seems to be busier than ever, when is the best time to visit? 29:50.00 - When it comes to tasting fees has there ever been a time where a customer has been unhappy and what did you try to do to try and fix it? WINE OF THE WEEK: Lucien Albrecht Cremant d'Alsace https://www.lucien-albrecht.com/our-wines/cremants-alsace-lucien-albrecht/

So you are making wine, how the hell do you decide what barrels to use? There is a TON to consider, let's get into the nitty gritty and see what crafting a barrel program is all about. WINE OF THE WEEK: 2016 Etna Rosso DOC Riserva Contrada Zottorinoto https://www.cottanera.it/en/wines/etna-rosso-doc-riserva-contrada-zottorinoto/

Diving right into the business of wine industry hospitality and tasting fees. You hate them (so do we actually) but they have become ubiquitous and a "necessary evil" in the world wine. Let's dive into why that is and what can be done about it. WINE OF THE WEEK - 2016 Clif Family Croquet Cabernet Sauvignon https://cliffamily.com/product/2016-croquet-cabernet-sauvignon-howell-mountain

Arguably my favorite wine event of the year! A gathering of close friends that initially started to celebrate a swath of 30th birthdays. While we are well past that stage of our lives the party continues. Every year around the summer solstice we get together with the same core group of folks to dive into wines that have been aged to perfection (we hope). LINK TO THE FULL WINE LINEUP:https://www.youtube.com/shorts/i4tfEu1mxbg

We are back with another Q&A session to dive into the nitty gritty details of all things wine and hospitality: 1:51.00 - How competitive is the Napa wine industry? 9:34.00 - If you are at events with other wineries how do those work? 15:47.00 - How do you make a sweet wine vs a non-sweet wine? 29:36.00 - How often do you make a batch of wine that ends up not being any good? WINE OF THE WEEK - 35:35.00 - 2015 Flora Springs Holy Smoke Cabernet Sauvignon https://www.florasprings.com/product-detail/product/2019-Holy-Smoke-Cabernet-Sauvignon/