Bandol Explained with Ch. Vannières

On today's show, we're joined by Eric Boisseaux, owner of Ch. Vannières, and Laurent Michit, from the importer H. Mercer Imports.  We really dig into the tiny region of Bandol, which is right on the Mediterranean coast in between Marseilles and Nice.  I learned a ton and I really love these wines.  Big reds with a minimum of 50% Mourvedre, structured and complex rosés, and a little white wine as well.  Bandol and lamb is one of my favorite pairings, hope you can try it with a nice glass of Vannières!

Andreas Wickhoff MW of Bründlmayer

Andreas Wickhoff is one of three Masters of Wine in Austria and serves as general manager of Weingut Bründlmayer.  We get into such great discussion on the geography of Austria with a complete breakdown of the growing regions.  Then, we focus in on the Kamptal and the 800 year old cellars of Bründlmayer.  Learn about the new Erste Lagen classification, and so much more!

Note: we didn't get into it, but they make some killer traditional method sparkling wine!  Enjoy!

Austin Chronicle First Plates 2018 Edition

Jessi Cape, Austin Chronicle's Food Editor, comes on the show to talk about their First Plates issue.  Jessi and team have chosen and outlined the 100 restaurants that define Austin now!  We get the inside scoop of all that goes into putting this out, and hear about Jessi's top picks and the trends that are going on now in Austin's dining scene.  Listen in and check out the feature:

https://www.austinchronicle.com/first-plates/year:2018/

Chris, Rania, and Vintel wine classes

Chris Kelly and Rania Zayyat, come on to talk about the cycle of class that they have been planning and hosting.  This serves as a conduit to much delicious conversation, such as the ins and outs of rosé, orange wine, transparency in wine, and the wonder women of wine.  Chris and Rania are knowledgeable, fun, and an essential part of the Austin wine scene!

Cesare Cecchi on Tuscany

Cesare was born with the taste of Sangiovese in his mouth, as he says it.  He's 4th generation to be making wine in Chianti Classico, and we dig into so many topics that are very relevant in today's wine world.  From the introduction to the Gran Selezione tier to what is happening with the branding of Super Tuscans and how they're involving.  I also always enjoy hearing how the next generation is gearing up to take over.  Please note, this podcast will sound better if listening while riding a Ducati at 200 mph (actually don't do that, but listen and you'll get it)!

Working Vintage on the Mornington Peninsula

Tony Schlotzhauer, local Austin sommelier, just got back from a month of working harvest on the Mornington Peninsula, Australia.  Tony met the owners of the winery Ten Minutes By Tractor during a diner service at Jefferies and invited him out for an invaluable experience.  We get a fantastic overview of the wine regions of Australia and a behind the scenes look at the experiences garnered during the most intensive time of year for a winery. 

 

Crossing of Podcast Worlds with Mike G plus the Texas Wine Revolution!

Mike G and his podcast Show de Vie dig into the spirits world and all the colorful personalities behind the hard stuff.  We cross paths on his 226th episode and my 130th-ish, to talk about so many intersections of what we do, the podcasting industry, all of our great experiences, and so much more.  Plus, we kick off the show with a 10 minute discussion with Kate Shelley, organizer of the Texas Wine Revolution, a festival held out at Horseshoe Bay which focuses on 100% Texas Grown and Made rosé wine!  Check it all out!

The Cutting Edge of Oregon

Chad Stock, winemaker and partner of the Craft Wine Company, has an obsessive drive to discover what Oregon can offer the world.  He is often lumped into the natural wine movement, but he is not opposed to additions if they'll improve flavor, not just stability.  He has also been the first grower and winemaker to work with many grapes in Oregon, such as Chenin Blanc, Aligoté, Gruner Veltliner, Kerner and many others.  He is constantly experimenting with wine-making techniques and matching up which are suitable for each particular grape variety on each different soil type.  There is so much of this conversation that we can carry over to how to live and experience the world around us!

www.craftwineco.com

Henri Boillot and the Purity of White Burgundy

On today's show, we talk with a top white Burgundy producer, Henri Boillot, about all the ins and outs of making Chardonnay and Pinot Noir in the Côtes de Beaune.  He talks about the growing occurrence of "premox," or Premature Oxidation, where white Burgundy will be dead and oxidized after only 3-4 years in bottle.  He claims this is due to over-ripe fruit, new barrels, and most of all, the common practice of lees stirring.  Plus, climate change, succession planning, and so much more.  Big thanks to Michel Thibault and Marla Norman for translating and providing additional commentary.

Find more info on his wine here: www.michelthibaultwine.com

The Hills of Milk and Honey

Amy Milliron and her family own the Hills of Milk and Honey, an educational farm in Dripping Springs.  This farm has been one of the top beneficiaries of the Austin Food and Wine Alliance's 2017 Grant Program.  Over $50K were awarded to innovators in the food and beverage industry, and the Hills of Milk and Honey is epitomizing this concept of improving food understanding and community through education.  I'm so excited about what Amy is doing out there!  Listen in and sign up for a class:

www.hillsofmilkandhoney.com

A Wine Bar with Style: Aviary Wine and Kitchen

Aviary Wine Bar and Kitchen just re-opened after a remodel and extensive over-haul with expanded kitchen and seating.  Marco Fiorilo, owner, and Alex Bell, beverage director, come on the show to talk about how they are connecting with the Austin public.  Their wine list tries to bring guests out of their comfort zones, experiment with new wines, and learn a little something new (wines from Macedonia?).  Plus, they have just launched the Aviary Wine School which features humorous and enticing themed classes for every level, such as Skin on Skin (Orange wine class).  We couldn't talk about it on the show, but their prices are really good, too!  Check them out!

Talkin' Trends for 2018

On today's show, I'm joined by Austin wine industry veterans, Karen Dante and John Duncan.  Karen is wine buyer at King Liquors on Burnet and John is an independent distributor sales agent representing several portfolios.  They have witnessed the Austin wine scene evolve since the 90s, and both have unique perspectives on how Austin is changing and what to expect for 2018!  Spoiler alert: they don't think I'm going to have my wishes of desert wines explode in popularity. 

Tune in and see how your tastes match up!

Washington State Wine Explained!

Steve Warner, President and CEO of the Washington State Wine Commission, comes on the show to talk about where the Washington State wine industry is at in 2018.  Over 900 wineries, 55,000 acres, and a lot of high quality wine!  Steve, comes from such a privileged perspective of knowing and representing the image of ALL wineries.  We get into what the particular regions are all about, and how their branding themselves, comparing the uniqueness of the state's growing conditions to those of other iconic regions, and so much more! 

 

AVA_front_v04_11-16.jpg

Introducing Guild: A new Austin Restaurant

Stuart Thomajan, owner of the Chameleon Group, and Sterling Ridings, Chef and Partner, come on the show to talk about the highly anticipated opening of Guild.  The Chameleon group is responsible for the Austin dining hot spots Swift's Attic and Wu Chow, and with early March as the slated opening date, Guild will fill the niche of top-notch seafood.  Chef Ridings gets to spread his wings and break boundaries, and the seafood friendly wine list and extensive cold bar will quickly become an Austin staple! 

More info: www.guildaustin.com

The Rocks of Rotie Cellars

On the first episode of 2018, we catch up with Maddie Richards, Sales Director, of Rotie Cellars in Walla Walla, Washington.  We talk about what makes Washington State unique and such a good value, and the relatively new AVA (wine region) of the Rocks of Milton-Freewater.  Rotie was started by geologist Sean Boyd in 2007 with the first year of fruit coming from their estate vineyard in 2013.  But, they're already making waves with their Rhone blends that reference the various styles coming from the Rhone, France.  Check out all the good stuff here!

 Rotie Cellars' vineyard in the Rocks of Milton-Freewater

Rotie Cellars' vineyard in the Rocks of Milton-Freewater

 Vineyard is a hybrid of head trained but then canopy is attached to a trellis wire.  Look at those  galets !

Vineyard is a hybrid of head trained but then canopy is attached to a trellis wire.  Look at those galets!