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“Crushed: How a Changing Climate Is Altering the Way We Drink” with Brian Freedman
Are you curious about the deeper, less obvious impacts of climate change on wine? How is it different from the impact on our food? What are Israeli winemakers doing to bring back a whole ecosystem a...
German-Speaking Wines and Biodynamic Winemaking with Valerie Kathawala
Are you curious about German-speaking wines and which ones you should try? Why is biodynamic winemaking particularly important for viticulture? What’s the real difference between natural wine and bi...
Riesling, the Four-Octave Diva + Austrian Wine Revival with Valerie Kathawala
Why should we change the way we talk about Riesling? How have Austrian and German wines transformed in recent years? How can you pair German-speaking wines with food?
Wine Temperatures and Tasting Tricks with Wines to Find Sandy Dawkins and Michelle Lester
Are you drinking your wine at the wrong temperature? Which wine gadgets will help you explore new wines without overindulging? Why should you breathe out through your nose after sipping wine?
Horizontal and Vertical Tastings with Wines to Find Sandy Dawkins and Michelle Lester
What’s the single best thing you can do to improve your tasting skills? How can you discover some unusual but delicious food and wine pairings? How does music change the taste of wine?Detecting Wine Aromas with Candy + Go South for Value with Lori Budd
Which candy-based trick can you use to teach yourself new flavors and aromas? What makes discovering a bargain wine more exciting than luxury wine? What does the tip “go south” mean when it come...
Romantic Poets & Wine and Why Champagne on Ordinary Days with Lori Budd
How does John Keats connect the romantic poets to wine? Why should you consider Champagne for other occasions outside of big celebrations? How do you handle the sting of rejection as an up-and-com...
Differences Between Aroma and Bouquet and California Pinot Noir with Kerith Overstreet
What’s the difference between aroma and bouquet in wine? How does "bright acidity" taste? Why does Pinot Noir from different regions in California taste dramatically different?
