Winemaker Alessandro Medici of Medici Ermete winery in Emilia-Romagna, Italy, explains every type of sparkling wine and how each is made -- from Champagne to Pet-Nat and everything in between. He is an expert on this subject because -- surprise! -- he makes Lambrusco in every style discussed. You can learn more about Alessandro and his wines at the Medici Ermete website - https://www.medici.it/ and by following their Instagram @mediciermete For a glossary of the terms mentioned in this episode, visit https://wine365.com/bubbles If you'd like to taste Alessandro's pet-nat, Phermento, you can buy it at https://wine365.com/shop-wine/medici-ermete-phermento-2022/ - use the code BUBBLES24 for 15% off your entire order (whether Phermento is part of your order, or not). Have a question, comment, or idea for an upcoming episode? Email me at ask@wine365.com or leave a voicemail at 513.399.6712 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

The Buglioni family was known and respected in the Italian garment industry -- until the early 2000s, when the patriarch of the family bought a quaint farmhouse for rest and relaxation. Listen to Mariano Buglioni explain how he accidently became an Amarone producer, and also how you can enjoy Amarone on purpose, in this episode. Also: Find out the craziest wine-and-food pairing EVER Learn how Amarone and Ripasso are made Get the lowdown on Verona, the romantic town of Romeo and Juliet Bonus: our partner, Wine365.com, now sells wine! You will get 15% off your entire order by using the coupon code ROMEO24. Visit https://wine365.com. You can learn more about the Buglioni winery at their website: https://www.instagram.com/cantinabuglioni/?hl=en Follow Buglioni on Instagram @cantinabuglioni (https://www.instagram.com/cantinabuglioni/?hl=en) Have a question, comment, or idea for an upcoming episode? Email me at ask@wine365.com or leave a voicemail at 513.399.6712 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

What is "REAL" wine? You may be wondering what that even means -- isn't ALL wine "real"? Well, maybe -- but according to Food&Wine magazine's Executive Wine Editor Ray Isle, there is "wine" and then there is "real" wine. And he explains how and why this is possible in this episode, citing stories from his new book The World in a Wineglass: The Insider's Guide to Artisanal, Sustainable, Extraordinary Wines to Drink Now. This is one of the few episodes in which a few curse words are thrown around -- we apologize and promise the words used are not too offensive; just wanted you to know why a wine podcast episode would be labeled as "explicit." If you would like to buy Ray's book, you can get it here: https://amzn.to/3tcndXu If the hardcover version will take up too much space on your bookshelf, you can always get the digital version to read on your Kindle or other e-book device here: https://amzn.to/46Tl4h8 And there's also an audiobook version you can buy here: https://amzn.to/3GA22BP Finally, you can get it on CD (!) here: https://amzn.to/3uUVT0i While you're waiting for the next episode to drop, be sure to visit https://Wine365.com, where you can expand your wine knowledge whether you're a newbie or a connoisseur. Consider downloading the free Wine 365 app, which delivers every Inside Wine Podcast episode automatically and offers bonus episodes, extras, and wine tips. Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 513-399-6712 If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

Using the same glass to drink red wines, white wines, and pink wines -- while switching to a "Champagne" flute for sparkling wines, is not the best way to enjoy wine. Listen to Maximilian Riedel, CEO and president of Riedel Crystal, explain why you'll want to use a specifically shaped glass that is designed for the type of wine you're drinking. You may be stunned to find out what he has to say about what kind of glass is best for Champagne and sparkling wines -- it's not what you think (and not THAT, either!). Show Notes: Do you use one, favorite glass for drinking red wines, white wines, and pink wines — while using a flute for sparkling wines such as Champagne? If so, then you’re doing it ALL WRONG. In this podcast episode, wine glass expert and producer Maximilian Riedel of Riedel Crystal explains why you should use a specifically shaped glass that is designed for the wine type you are drinking. And you may be stunned to find out what he has to say about the use of a Champagne glass (also known as a “flute”) when drinking sparkling wines. Born in Austria, Maximilian is the 11th-generation CEO and president of Riedel Crystal, a glassware manufacturer established in 1756(!) and best known for pioneering the concept of grape variety-specific glassware. Maximilian began interning for his family’s company at age 12, and by age 25, moved to the United States and to take on the role of CEO, Riedel Crystal North America. It was then that Maximilian began to make his mark on both the family business as well as the wine industry, serving as the face of the company by hosting workshops and seminars while also developing innovations in stemware and decanters. For example, while living in a tiny NYC apartment, with cabinets too small to house tall-stemmed wine glasses, Maximilian designed the world’s first variety-specific stemless wine glasses (the Riedel “O” Series). Between that time and his promotion to the parent company in Kufstein, Maximilian turned Riedel into a household name, the leading wine glass manufacturer in the world, with its variety-specific glasses carried in nearly every major retail outlet — such as Macy’s, Bloomingdales, Williams-Sonoma, Bed Bath & Beyond, Target, Crate & Barrel, and many others. Links Mentioned: Riedel Website: https://Riedel.com Riedel Instagram: (@riedel_official): https://instagram.com/riedel_official/ Maximilian's Instagram (@maxiriedel) https://instagram.com/maxiriedel/ More tips, including How To Throw A Wine Glass Tasting at https://Wine365.com/28 If You Liked This Episode: Please be sure to hit the subscribe button Tell a friend! Give the show a 5-star rating Comments or Questions? Email me at joe@insidewinepodcast.com Leave a voicemail at 917-727-9242 GET THE APP!!! Go to the app store and install the free Wine 365 app, which delivers every Inside Wine Podcast episode automatically and offers bonus episodes, extras, and wine tips.

If you've been to a wine shop and seen a numerical rating on a wine -- such as a 90-point score -- you may be wondering if that's a reason to purchase a wine. Or, maybe you're familiar with wine scores and want to know where they came from, why they exist, and/or if you should trust them. In this episode, W.R. Tish -- the first editor-in-chief of Wine Enthusiast magazine and a "recovering wine critic" -- tackles all of these questions and more. This episode will help you understand what wine scores mean and how you can use them -- or ignore them -- to guide your next wine purchase. About W.R. Tish William R. Tisherman, under the pen name W. R. Tish, has been writing and speaking about wine and food for over two decades. Like Cher, Sting and Kermit, one name does the trick. Everyone knows him as Tish. The Pittsburgh native’s first brush with wine was proofreading for Les Amis du Vin wine society in suburban DC. Stung by the wine bug, Tish moved to New York as a founding editor of Wine Enthusiast. He steered the publication for a decade as a spunkier, funnier alternative to Wine Spectator, then went on to write for numerous wine magazines and websites—earning a reputation for both comic relief and on-trend commentary—and founded Wine For All in 1998. Through Wine For All and the Institute of Culinary Education in Manhattan, Tish has developed events for a variety of Fortune 500 corporations, industry trade groups and law firms—not to mention private parties that would make Bacchus envious. Having first honed his writing at The Harvard Lampoon, his approach to wine veers naturally toward comedy. At the same time, his extensive experience in the trade—most recently at Beverage Media and SevenFifty Technologies—ensures that delicious and interesting wines are always in play. Wine For All brings the humor hammer to gastronomy, as captured in Tish’s motto: “I drink, therefore I am; I eat, therefore I am more.” Visit Tish's site Wine For All: https://www.wineforall.com Follow Tish on Twitter @tishwine https://twitter.com/tishwine Follow Tish on Instagram @tishwine https://www.instagram.com/tishwine/ See Tish's LinkedIn profile here: https://www.linkedin.com/in/w-r-tish-1068433/ If you'd prefer to learn about wines beyond their scores, be sure to visit https://Wine365.com, where you can expand your wine knowledge whether you're a newbie or a connoisseur. Consider downloading the free Wine 365 app, which delivers every Inside Wine Podcast episode automatically and offers bonus episodes, extras, and wine tips. Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

It's time for you to explore Italian wine beyond Chianti, Pinot Grigio, and Prosecco, because there is tremendous bang for your buck to be discovered. Professional wine journalist and Italian wine champion Wanda Mann guides you to the regions where you'll find great deals and delicious sips. Italian wine labels can be confusing, so Wanda helps you decipher them with her insider tips, explaining and pronouncing the key terms that help you find the lesser-known gems. Listen up and she'll teach you how to "train your wine muscle." About Wanda Mann Always on a quest to learn more about wine, in 2015 Wanda earned the Certified Specialist of Wine (CSW) credential from the Society of Wine Educators and has traveled to numerous wine regions, including Spain, France, Portugal, Argentina, and 13 regions of Italy. In 2017, Wanda served as a judge at the Napoli Wine Challenge at the Vitigno Italia wine festival in Naples. Also in 2017, Wanda was inducted as a Cavaliere into the il Sovrano e Nobilissimo Ordine dell’Amarone e del Recioto. A native New Yorker and Manhattan resident, Wanda enjoys exploring the world of wine in her hometown by attending numerous tastings and classes. As a student, Wanda spent her junior year of high school in Barcelona, Spain with the School Year Abroad program. Her junior year of college was spent in Toledo, Spain studying at the Fundación Ortega y Gassett. She still dreams of living in España for at least 3 months each year. Wanda is a proud graduate of Phillips Academy (Massachusetts) and Pomona College (California) and her taste in wine has improved dramatically since her college days! Wanda's website: http://winewithwanda.com Twitter: @winedinewanda (https://twitter.com/winedinewanda) Instagram: @winedinewanda (https://www.instagram.com/winedinewanda/?hl=en) Credit goes to Doug Young Photography for the photo of Wanda Mann accompanying this episode. About Inside Wine Podcast Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com Consider downloading the free Wine 365 app, which delivers every Inside Wine Podcast episode automatically and offers bonus episodes, extras, and wine tips. If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

If you've never had a Carmenere wine, maybe the man who makes the best one in the world can convince you to try it. Aurelio Montes, Jr. -- a sky diver, boxer, motorcyclist, and winemaker -- tells the story of Carmenere, a mostly forgotten blending grape in Bordeaux that was mistaken for Merlot in Chile and today can make the most interesting and delicious wines from South America. About Aurelio The son of Chilean winemaking pioneer Aurelio Montes, Sr., Aurelio Montes del Campo was born in Santiago, Chile. He completed his high-school education at The Newland School. In 1994, he went to university to study Agronomy at Universidad Católica de Chile, where he also completed an advanced undergraduate course in winemaking. He graduated from college cum laude in 1999. Early in his career as a winemaker, Aurelio travelled around the world to see the main wine-making regions. He gained extensive knowledge of and valuable experience in winery management and winemaking practices. He returned to Chile in 2001 and joined Viña Ventisquero as an assistant to Winemaker, Felipe Tosso. In 2007, he was invited to join Montes’ winemaking team as Winemaking Director. He worked at the Apalta winery, where Montes’ iconic and Alpha Premium wines are made. During those years, he created new wines and studied Montes’ terroir as part of a special 4-year project carried out with Pedro Parra, a world expert in this field. In 2011, Aurelio temporarily moved with his family to Mendoza, Argentina, to help lead Montes’ winery in Argentina: Kaiken. He turned Kaiken into a symbol of high-quality in Argentina’s wine industry. In 2016, Aurelio returned to Chile with his family to take on the role of Montes’ Chief Winemaker. He is in charge of Montes’ whole oenological team. Follow Aurelio on Instagram @aureliomonteschile https://www.instagram.com/aureliomonteschile/ Follow Montes wines in the USA @monteswines_usa https://www.instagram.com/monteswines_usa/?hl=en Follow Montes winery in Chile @monteswines https://www.instagram.com/monteswines/?hl=en Learn more about Montes Winery: https://www.monteswines.com/en/ About Inside Wine Podcast Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com Consider downloading the free Wine 365 app, which delivers every Inside Wine Podcast episode automatically and offers bonus episodes, extras, and wine tips. If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

Want to drink wines that beat the heat? Listen to wine expert and radio personality Jacqueline Coleman discuss the wines she chooses living year-round in Miami, Florida. In addition to selecting easy summer sippers, Jacqueline also talks in-depth about portable wines you can bring with you on your warm-weather adventures. Spoiler alert -- she suggests wine in cans, and you may be surprised to learn that the quality can be top-notch. About Jacqueline Coleman Jacqueline Coleman is a 4th-Generation Miamian, professional wine + travel writer, wine consultant, and wine judge for the American Fine Wine Competition, THE Rosé Competition, & Key Biscayne Wine & Food Festival. She is the monthly "Vino" columnist for Biscayne Times, writes a quarterly wine column for the Miami-based foodie magazine, Let’s Eat, and is the "Through the Grapevine" wine contributor and consultant for South Florida Luxury Guide magazine. She is also a regular contributor to Winetraveler.com, and has contributed in the past to the Coravin company blog. Look for Jacqueline's new podcast, Wine Uncorked, on all major podcast sites as well as the Podmany app. A lifetime student of history and wine, Jacqueline has a passion for exploring the local cultural and culinary heritage and flare of her unique city. She received her formal wine education at Florida Wine Academy, Wine & Spirit Education Trust (WSET)-Level 3 Award in Wine, the U.S. Sommelier Association, FIU Institute for Hospitality and Tourism Wine Program, The French Wine Society, and the International Sommelier Guild. You can follow her wine tasting events around South Florida, personal stories, travel adventures, and musings about the "wine lifestyle" on her blog, History & Wine. Connect with Jacqueline: http://www.historyandwine.com Instagram: @historyandwine (https://www.instagram.com/historyandwine/?hl=en) Listen to Jacqueline's podcast, "Wine Uncorked" on Spotify: https://open.spotify.com/show/1jfTQUDXCZ8pCzoc0reMHo About Inside Wine Podcast Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com Consider downloading the free Wine 365 app, which delivers every Inside Wine Podcast episode automatically and offers bonus episodes, extras, and wine tips. If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

Fifth-generation winemaker Alessandro Medici comes from a land of supercars (Ferrari, Lamborghini, Maserati), exotic motorcycles (Ducati), fashion (Armani, MaxMara), and famous food (Parmegiano-Reggiano, Prosciutto di Parma, Balsamic vinegar, Bolognese sauce) -- the Emilia-Romagna region of Italy. In this conversation, he talks about the wine he makes, and the locals drink -- a refreshing, food-friendly, fizzy red called Lambrusco -- and why you should drink it, too. About Medici Ermete Medici Ermete has been owned and operated by five generations of the Medici family, who have devoted themselves to the winery since its inception in 1890. Alberto Medici, who oversees the production of Medici wines with his father, Giorgio, was born in Reggio Emilia and educated in Economics at the University of Parma. He represents the fourth generation of the Medici family, along with his cousin, Pierluigi, and his sister, Alessandra. The fifth generation, represented by Alessandro Medici, joined the family winery with the aim of both preserving and evolving the historic family property. Alessandro’s first project was the creation of Phermento, a Lambrusco produced in the ancestral or ‘pet-nat’ method, which embraces ancient techniques and modern winemaking simultaneously. The Medici family’s dedication has been rewarded by the success of its wines worldwide. Today Medici Ermete wines are exported to more than seventy countries around the world. Their message of quality has been resoundingly reinforced by elite accolades such as Gambero Rosso’s coveted “Tre Bicchieri” award and the best in show Champion Trophy, earned at the 2010 International Wine Challenge in London. Website: https://www.medici.it/en/ Instagram: @mediciermete (https://www.instagram.com/mediciermete/) Facebook: https://www.facebook.com/MediciErmete/ Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com Consider downloading the free Wine 365 app, which delivers every Inside Wine Podcast episode automatically and offers bonus episodes, extras, and wine tips. If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

Have you ever tasted a wine "blind"? Do you even know what that means? Marika Vida, a longtime wine director for The Ritz-Cartlon in NYC and now known as The Mom Somm, explains how to taste wines "blind" and why doing so will help you understand why you like the wines you like, and empower you to explore beyond your comfort zone. You'll also learn how to host an incredibly fun blind wine tasting party for your friends. About Marika Vida For the past decade, Marika Vida has been one of the most in-demand, highly respected wine professionals in the business. She has served as Wine Director of The Ritz-Carlton New York, Central Park; Sommelier of the top-rated Laurent Tourondel Bistro BLT Market; Sommelier for the Philadelphia Ritz Carlton with ‘Top Chef’ Winner Kevin Sbraga. She also developed the opening wine program at 10Arts with Chef Eric Ripert and Chef de Cuisine Jennifer Carroll. Under the auspices of her new consulting firm Vida et Fils, she most recently consulted as the Wine Director of The Ritz-Carlton New York, Central Park. Her most recent project there was the critically acclaimed Phenomenal Femmes Program, which featured female winemakers from around the globe, including a popular dinner series. Marika also consults for Architectural Digest and Wines of Provence. She was recently the Consulting Sommelier for The Essex House JW Marriott New York. Marika is currently a Wine Educator for the famed Argentine Winery Catena Zapata and she is a member of the Full Circle Sommelier Network, working with Master Sommelier Evan Goldstein on projects for Wines of Argentina, Brazil, Portugal, Soave and Monterey programs. She has served on Eric Asimov’s Tasting Panel for the New York Times and been featured on Barrons.com for romantic wine picks. Marika’s work as Wine Director and Sommelier includes much more than simply developing, managing, and selling the wine programs. Her enthusiasm for wine, unique ability to convey knowledge to consumers, and background in broadcast journalism have lead to the creation of some of the most popular, enjoyable seasonal programs to which consumers have access. These include The Ritz Carlton’s wine and chocolate pairing course “Chocolate Takes Flight with Marika Vida,” the Viking Culinary Center’s “Pairing Wine with Tricky Ingredients,” and a number of charity events, notably a highly successful, 5-course pairing menu with Chef Laurent Tourondel for the charity “Autism Speaks to Wall Street: 4th Annual Celebrity Chef Gala.” She also has served as a judge for the Starchef Sommelier Competition and Wine Director for the James Beard Foundation Book Broadcast and Journalism Awards. She is a Member of Les Dames d’Escoffier New York. In addition to her hotel and restaurant work, Marika is passionate about enhancing the wine education of consumers and colleagues alike. To that end, she has instructed for the American Sommelier Association in New York and the French Wine Society. She holds titles of Certified Sommelier with the Court of Master Sommeliers and the American Sommelier Association. She is a Certified Specialist of Wine with the Society of Wine Educators and holds the Advanced Certificate for the Wine and Spirits Education Trust. She is currently enrolled the WSET Diploma program. Marika is that rare wine professional who has successfully worked in nearly all aspects of the business. She started her career in the competitive wine-auction world, honing her skills and knowledge as Marketing Director for prestigious Sotheby’s and their then retail partner Alden Cellars and was Cellar Manager for premier New York retailer, Morrell & Company. She also works with corporate clients, aiding them in the development of menus and wine pairings for special events. Clients include Glaxo-Smith-Kline, NYSE, Prologis, IMG, Milbank Tweed Hadley & McCoy, R.R. Donnelley among many notable others. With her highly regarded reputation and unique ability to connect with everyone she encounters, Marika continues to work at the forefront of the wine industry, helping to shape it for other professionals and connect it more intimately to consumers. It’s an all too rare combination in this highly competitive industry. Connect with Marika Websites: http://www.themomsomm.com/ | https://marikavida.com Instagram: @themomsomm (https://www.instagram.com/themomsomm/?hl=en) Facebook: https://www.facebook.com/marika.vida.9 Twitter: @Marika_Vida (https://twitter.com/@Marika_Vida/) Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com Listen to Inside Wine Podcast on the Wine365 app, it's available in the iTunes store and on Google Play. If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

Freelance journalist and wedding expert Stephanie Cain offers advice and recommendations on choosing and serving wines for a wedding. In this episode you'll hear Stephanie's insider tips for ensuring everyone is happy with the wine choices from the first bubbles through the final sips. Bonus: you'll learn the #1 rule of wedding toasts as well as how to avoid the most serious faux pas of alcohol service at a wedding. About Stephanie Cain Stephanie Cain is a journalist and content strategist in the lifestyle space, who has experience as a magazine editor, digital producer, content marketer and public speaker. She focuses on weddings, wine, food and travel, having worked on staff at The Knot, Brides, Wine Spectator, and Elite Traveler. Her byline has appeared in The New York Times, Fortune, Afar, PureWow, Esquire, PEOPLE, Hamptons, and The Bourbon Review, and she has been a featured expert on CNBC, Bloomberg, NPR, CBS Los Angeles and MSN.com, among others. Additionally, she is a sommelier, Level 1 of the Court of Master Sommeliers and candidate for Level III of WSET. She holds a Master’s Degree in Journalism from Columbia University. Connect with Stephanie: Website: https://www.stephaniecain.com Instagram: @stephncain (https://www.instagram.com/stephncain/) Facebook: https://www.facebook.com/sncain Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

Learn how to build a meal around wine with chef David Blessing. David is currently Vice President of Culinary Arts and Development for Longwood Venues and Destinations in Boston, a private events company that hosts and caters unique luxury events at some of the most beautiful venues around New England. The company handles experiences that range from boutique weddings on the beach to wine and food festivals such as the annual Nantucket Wine Festival and Newport Wine and Food Festival David has been a chef pairing food and wine for 30+ years. Prior to joining Longwood, his experience includes being Executive Chef at Stonehedge Inn -- a restaurant that pioneered winemaker dinners in the 1990s -- 13 years with The Four Seasons Hotel and Resorts (Boston and San Francisco), and a short stint managing the prepared foods program, menu, and product development for Whole Foods. In this episode, David created an entire meal around a selection of wines from St. Francis Winery: - St. Francis Sauvignon Blanc (with King Kampachi Crudo) - St. Francis Chardonnay (with Salmon) - St. Francis Merlot (with Seared Jurgielewicz Duck Breast and Duck Confit) - St. Francis Cabernet Sauvignon Reserve (with "A Study In Beef" featuring Snake River Farms Wagyu Beef Tenderloin) - St. Francis Zinfandel Reserve (with Swedish Cake) What's "Jurgielewicz" duck breast? It's the best! Get it here: https://tastyduck.com/ And Snake River Farms can be found here: https://www.snakeriverfarms.com/ More about chef David Blessing: email him at chefdobie99 at gmail dot com DB Culinary Provisions: https://chefdobie99.wixsite.com/website-1 Bio and more details at https://longwoodvenues.com/culinary-cocktails/ David's Instagram is @chefdavidblessing (https://www.instagram.com/chefdavidblessing) David's Facebook page: https://www.facebook.com/chef_david_blessing_-103993131272373 Learn more about wine by visiting https://Wine365.com You can also download the Wine365 app in the app store for exclusive content. Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ Remember, wine is food, it comes from a place, enjoy it responsibly.

In this special edition of Inside Wine Podcast, you learn about "Julia Jubilee," a week-long virtual conference celebrating the life and legacy of Julia Child. Hosted by Cherry Bombe, the event begins on April 22, 2021 with a kickoff conversation with Stanley Tucci and Ina Garten and ends on April 29 with a panel discussion with Dorie Greenspan, Tanya Holland, Sara Moulton, Alex Prud'homme, and Grace Young. In between there will be a plethora of webinars and online activities featuring, among others, every woman who ever won Top Chef. Listen to Cherry Bombe founder Kerry Diamond explain why Julia Child remains a relevant force and why you'll want to participate in Julia Jubilee. Spoiler alert: other than the kickoff conversation (which costs a paltry $10), it is free for you to participate in the full lineup of events -- all you need to do is RSVP. All the details, including a full schedule of activities, can be found at https://cherrybombe.com/julia-jubilee Visit the Cherry Bombe website: https://cherrybombe.com Instagram: @cherrybombe (https://www.instagram.com/cherrybombe/) Radio Cherry Bombe podcast: https://cherrybombe.com/radio-cherry-bombe/category/Podcast (if you love food and cooking, subscribe to it!) About Kerry Diamond Kerry Diamond is the founder of Cherry Bombe, a media company that celebrates women in and around the world of food. She’s also the host of Radio Cherry Bombe, the #1 podcast about women and food in the U.S. Prior to Cherry Bombe, Kerry worked as the luxury beauty news editor at WWD, beauty director of Harper’s Bazaar, and vice president of public relations North America for Lancôme, where she introduced several ground-breaking social media and influencer initiatives. Kerry later co-owned several eateries in Brooklyn, including the award-winning Smith Canteen coffee shop, which was recognized for its green initiatives. She was also the editor in chief of Yahoo Food. Kerry serves on the board of NYC & Co., the official destination marketing organization and convention and visitors bureau for the five boroughs of New York City; the alumni board of the State University of New York at Plattsburgh; and the advisory committee of Women.NYC, a city government initiative to create economic opportunity. Kerry is committed to making her native New York City and the world around her a better place for all by uplifting women, bringing people together through food, and championing sustainability. Learn more about wine by visiting https://Wine365.com You can also download the Wine365 app in the app store for exclusive content. Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ Remember, wine is food, it comes from a place, enjoy it responsibly.

There is absolutely no shame in not finishing an entire bottle of wine -- especially if you're drinking alone. Before you pour what's left down the drain or guzzle a glass for no reason other than "not letting it go to waste," consider that you CAN save the wine for another day -- and if you store it properly, it'll taste almost as good, if not as good, the next time you drink it (in fact, some wines taste even better after being opened). Learn about the best ways to keep leftover wine tasting fresh and delicious by listening to episode #18 of Inside Wine Podcast. Key points from the episode: How air (oxygen), humidity, temperature, light, and odors must be managed Why different types of wine are stored differently Why all colors of wine are stored the same The "half-bottle trick" What to do if you didn't listen to any of the advice from the episode For the images and examples discussed during this episode, follow this link: https://insidewine.cc/leftoverwine Learn more about wine by visiting https://Wine365.com You can also download the Wine365 app in the app store for exclusive content. Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ Remember, wine is food, it comes from a place, enjoy it responsibly.

Do you love Chardonnay or hate it? Chances are, the answer is "both," because there are many more styles of Chardonnay than you may imagine. Sommelier Christopher Dooley explains both ends of the spectrum and everything in between, from the rich, ripe, "butterball style" that wraps around your palate like a warm hug, to "lemon laser water" that is ideal for food pairing. You'll get a full understanding of why you like the style of Chardonnay that you do -- it has to do with from where the grapes are grown and how the wine is made. You'll learn everything you need to know about the "holy trinity of white winemaking" -- barrel aging, lees aging, and malolactic fermentation -- so that you can seek out more Chardonnay wines that you'll enjoy, whether you're drinking a glass on its own or with a particular dish. And yes, you'll get plenty of food pairing suggestions with various styles of Chardonnay. In fact, Christopher can build an entire dinner around Chardonnays, just ask him! More About Christopher Dooley Chris is a former actor who found his way into wine by way of working in restaurants in between shows. A love of telling stories on stage soon became a passion for telling the stories behind wines and winemakers on the dining room floor. Chris began his career in wine in Cincinnati, Ohio. After working at several wine-focused restaurants he decided it was time to move to the east coast. He found himself in Boston where he worked as a sommelier at L’Espalier. Here is where he continued his studies, passing the Advanced Exam held by the Court of Master Sommeliers in March of 2015. Pursuing a dream, he shortly after moved to New York City. Currently, he is the Assistant Wine Director at Eleven Madison Park in New York City making it nice each day and spreading the love for Chardonnay. Chris on Twitter: @chrisdooley Chris on Instagram: @dooleysomm Chris on LinkedIn: https://www.linkedin.com/in/topherdooley/ Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ OH, and there is now a Wine365 App! Look for it in the app store and install it (it's also free!) to get every episode plus bonus content. Remember, wine is food, it comes from a place, enjoy it responsibly.

This is part 2 of a two-part conversation with wine educator/entertainer/empowerer Anthony Giglio. While this episode stands on its own, if you enjoy it, you'll want to give a listen to part one, which is episode 15, "How To Judge A Wine In 3 Sips." When it comes to wine, does size matter? Not sure, but temperature sure does! How warm -- or cold -- that a wine is, will affect your enjoyment (or non-enjoyment) of it, explains Anthony Giglio. Contrary to popular belief -- and the recommendation of too many "experts" -- red wine should NEVER be served "room temperature" and white wine is not necessarily served "cold" (it depends on what one means by "cold"). Anthony explains why you probably need to drop your next bottle of red wine -- even if it's an aged or expensive one -- into an ice bucket for five minutes. He'll also help you understand why white wines are often served too cold. In the early 2000s, Anthony Giglio visited over a dozen of the top restaurants in New York City to take the temperature of their wines. His resulting article in Esquire concluded that even the very top destinations served their red wines too warm. The backlash triggered a revolution in how wine would be stored and served in Manhattan and beyond. Anthony tells the backstory and front-story of that article, and why it mattered so much toward changing the way people thought about wine temperature. More about Anthony Giglio can be found at his website, https://www.anthonygiglio.com/ Follow Anthony on Instagram @anthonygiglio (https://www.instagram.com/anthonygiglio/) On Twitter, also @anthonygiglio (https://twitter.com/anthonygiglio) And then there is his UH-MAZING performance on The Moth, that you absolutely must hear. We'll talk a bit about it in the second part of this conversation in episode 16, but in the meantime you can hear it here: https://themoth.org/storytellers/anthony-giglio Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ Remember, wine is food, it comes from a place, enjoy it responsibly.

In this episode, I speak with Anthony Giglio about his career journey from a magazine intern to a highly sought-after wine educator/entertainer (though, please don't call him an "edutainer," it makes him cringe). If you've never heard of Anthony, he'd explain himself thusly: "If Kevin Zraly and Josh Wesson had a baby, it would be Anthony Giglio." However, you'd only understand that if you're a wine industry insider, so if you're not, I'll try a better explanation. Try to picture the Jersey swagger and storytelling skills of Bruce Springsteen, combined with the fun and breezy, educating style of Bill Nye the Science Guy, with a dash of Dean Martin's audience-engaging wit, humor, and charm -- and you'll have Anthony Giglio. After the first 15 minutes of hearing Anthony's story, we get into one of the most basic and essential things a person can do when drinking wine -- judge it. Not as in for a wine competition, or to put a score on it, but rather, to judge whether YOU like it. It may sound simple enough, but it takes just a bit of attention to a few details -- and if you follow Anthony's guidance, it will be a simple and fun process that will help you enjoy a glass of wine that much more, help you understand WHY you like certain wines and not others, and perhaps, get a better understanding of why you enjoy (or dislike) other beverages and foods. Best of all, it only takes three sips! The conversation is also abundant with Anthony's insider tips, secrets, and stories that you'll find educating and entertaining (but again, please don't call him an "edutainer"!). For example: Why he can't offer cut-and-dried wine and food pairing advice How you can drink red wine with fish (hat tip to the aforementioned Josh Wesson) What to do if you have steaks on the grill and all you have in the house to drink is Chardonnay When it's OK to drink Chardonnay while vacuuming Who is "the Marlboro Man of wine consumers." Spoiler alert! The conversation is cut short because Anthony goes on a temperature tantrum -- which you'll hear in episode 16 of the Inside Wine Podcast. More about Anthony Giglio can be found at his website, https://www.anthonygiglio.com/ Follow Anthony on Instagram @anthonygiglio (https://www.instagram.com/anthonygiglio/) On Twitter, also @anthonygiglio (https://twitter.com/anthonygiglio) And then there is his UH-MAZING performance on The Moth, that you absolutely must hear. We'll talk a bit about it in the second part of this conversation in episode 16, but in the meantime you can hear it here: https://themoth.org/storytellers/anthony-giglio Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit http://insidewinepodcast.com/how-to-listen/ Remember, wine is food, it comes from a place, enjoy it responsibly.

If you have enjoyed caviar but don't know much about it, this episode will give you enough information to feel confident spending the ducats for a can of the premium stuff. Host Joe Janish speaks with expert Chiara of Calvisius Caviar, one of the world's top producers of premium, pure, sustainable, fully traceable caviar. All the questions about caviar that you were afraid to ask, were put forth by the prideless neophyte Joe. You're welcome! Topics covered: - What, exactly is caviar (and sturgeon) - Types of caviar - How sturgeon went from nearly extinct to currently thriving (the project began with only 6 fish in the 1970s!) - Importance of where your caviar comes from - Beluga, the caviar (sturgeon, actually) vs the whale - How to choose caviar - Why caviar can be so expensive - How to serve caviar - How to store caviar, and how quickly you should eat it - Why and when you should, and shouldn't, serve caviar with accoutrements (like creme fraiche) - Why the spoon you use matters - The caviar "bump" (you do bump it, don't you?) - Why Champagne and caviar are a classic match - Other wine pairings for caviar About Chiara A native Italian raised between Italy and Central America, Chiara considers herself to be a fortunate citizen of the world. Through fluency in four languages and her strong passion for literature, contemporary art, and travel, she immerses herself in all the opportunities that come her way. Chiara has a professional background in Public Relations and started a consulting business in 2004, offering customized communication strategies to clients in the realms of art, travel, food, and wine. She currently specializes in rare culinary delicacies and luxury lifestyle events. You can reach her directly with your caviar questions at hello@calvisiususa.com About Calvisius https://www.calvisius.com/ Instagram: @calvisucaviarusa https://www.instagram.com/calvisiuscaviarusa/ Facebook: https://www.facebook.com/CalvisiusCaviarUSA/ 1-973-882-8222 Over 40 years of passion and expert craftsmanship have shaped Calvisius into an industry leades for both environmental methods and the production of premium-quality caviar. The sturgeon flourish in two farms in northern Italy: Calvisano, between Milan and Venice (close to Lake Garda), and Canove, by the Ticino Natural Park, for a total of 150 acres of freshwater ponds fed by pristine, natural water, thriving in an environment that is as close as possible to their natural habitat. All caviars are processed at the headquarters in Calvisano. Calvisius was one of the first companies in the world to create a large scale sturgeon farm: to date it is, in fact, the most cutting edge farm with respect to the know-how for the production of caviar of the highest quality. Calvisius produces the largest variety of caviars in the world and is an industry benchmark in terms of farming standards, quality and quantity of the caviar produced. Their state-of-the-art sustainable practices include replenishing rivers worldwide with previously endangered stocks, as Calvisius specializes in raising pure sturgeon breeds. Calvisius prides itself for being one of the largest sturgeon DNA databases in the world, having contributed to the replenishment of depleted stock worldwide; its sustainable aquaculture model is based on the management of complex systems that promote biological processes and maintain the natural balance of the ecosystem. Sturgeons live in an environment very close to their natural habitat, with access to additional food supplementation, as they would catch in the wild. This increases the sustainability of the production, as well as the organoleptic quality of the fish and particularly of the caviar. For over forty years, the expert hands of the Calvisius Caviar Masters have been taking care of caviar, using state-of-the-art techniques combined with old-world production methods, resulting in the production of a fully traceable, sustainable, fresh, premium quality caviar. The attention to detail makes Calvisius some of the most sought after delicacies of the gourmet world, appreciated worldwide by chefs and consumers alike, and bringing the tasting experience back to the Golden Age of Caviar. Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you!

It's the holiday season, which means it's bubble time! If you are the person who buys bubbles only once a year, and it's this time of year, you may enjoy this casual conversation with "The World Wine Guys" -- Mike DeSimone and Jeff Jenssen. Mike and Jeff have done it all in the wine business over the past 20 years, as wine book authors, freelance writers, critics, and judges (yes, there is such a thing as a wine judge!). Their moniker comes from their exploration of wine from every corner of planet Earth, and one of their specialties is sparkling wine. Since we were in the middle of the COVID-19 pandemic when recording this, Mike and Jeff are not doing much globetrotting, but instead sheltering-in-place at their home in Spain -- which offered the opportunity to have a discussion about sparkling wine. During the conversation, we discuss all different types of sparkling wine, which ones to buy depending on your occasion and circumstance, how to serve, and how to pair with food. To learn more about Mike and Jeff, visit their website - http://worldwineguys.com/ You can connect with them on various social channels as well … Instagram: @worldwineguys ( https://www.instagram.com/worldwineguys/ ) Twitter: @worldwineguys ( https://twitter.com/worldwineguys ) Facebook: https://www.facebook.com/World-Wine-Guys-324965909593/ YouTube Channel: https://www.youtube.com/channel/UCFC49ZqAajzOfmG1Fs1liwA Pinterest: https://www.pinterest.com/worldwineguys/ MIKE DeSIMONE and JEFF JENSSEN, also known as the World Wine Guys, are wine, spirits, food, and travel writers, educators, and hosts. They are award winning journalists as well as best-selling and award-winning authors. They have been featured guests on the TODAY Show, The Martha Stewart Show, Better TV, and the CBS, FOX, and NBC networks. Want some great wine books? Check out these from Mike and Jeff (they make great gifts for the wine lover in your life): Red Wine: The Comprehensive Guide to the 50 Essential Varieties & Styles Link from Amazon - https://amzn.to/2WB3AV8 Wines of California: The Comprehensive Guide https://amzn.to/2KMzw6b (Special Deluxe Edition: https://amzn.to/34DgqXh) Wines of The Southern Hemisphere: The Complete Guide https://amzn.to/34AxcWW The Fire Island Cookbook https://amzn.to/3rwFJnQ Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!

Cookbook author and entertaining expert Marc J. Sievers helps you de-stress the holidays with easy-to-prepare, yet delicious and beautiful recipes and food preparations -- with extra tips specific to keeping you and your guests safe during the COVID-19 pandemic. Additionally, Inside Wine Podcast host Joe Janish and Marc discuss food and wine pairing, which wines to choose, and how many bottles you'll need for your holiday event. Wines discussed and suggested for entertaining: Louis Jadot Macon-Villages (Chardonnay) AIX Rose Chateau La Nerthe Les Cassagnes Cotes-du-Rhone Villages Champagne Taittinger Brut La Francaise Recipes mentioned and additional ideas from Marc for a "Micro Thanksgiving" Warm Winter Gluhwein: https://www.marcsievers.com/la-vie-piquant/2016/12/22/warm-winter-gluhwein Citrus Olive Tapenade: https://www.marcsievers.com/la-vie-piquant/2019/10/29/citrus-olive-tapenade?rq=olives Provençale Vegetable Tian: https://www.marcsievers.com/la-vie-piquant/2019/10/22/provencal-vegetable-tian Zucchini and Goat Cheese Rouleaux: https://www.marcsievers.com/la-vie-piquant/2020/7/25/zucchini-goat-cheese-rouleaux Gruyere Fondue: https://www.marcsievers.com/la-vie-piquant/2018/12/24/gruyere-fondue Fresh Herb Salad: https://www.marcsievers.com/la-vie-piquant/2020/6/20/fresh-herb-salad Soiree-sized Cheese Box: https://www.marcsievers.com/la-vie-piquant/2018/12/11/individual-soire-cheese-boxes Sourdough Boule: https://www.marcsievers.com/la-vie-piquant/2020/1/28/weekend-sourdough-boule Curried Pumpkin Soup: https://www.marcsievers.com/la-vie-piquant/2015/11/17/curried-pumpkin-soup Apple & Herb Wellington: https://www.marcsievers.com/la-vie-piquant/2016/11/13/apple-herb-wellington Herbes de Provence Chocolate Truffles: https://www.marcsievers.com/la-vie-piquant/2016/2/24/herbes-de-provence-chocolate-truffles Fall Flowers, Grocery Store Style: https://www.marcsievers.com/la-vie-piquant/2019/11/19/fall-flowers-grocery-store-style A Thanksgiving Table: https://www.marcsievers.com/la-vie-piquant/2016/11/21/a-thanksgiving-table A “cook’s note” from Marc: The recipes and ideas for flowers, and even the table setting, are some of my favorite flavors and ideas not just for Thanksgiving but throughout the winter months. Everything comes together with everyday grocery store ingredients (flowers included!)—now that is what I call stress free! While the recipes might not be what you typically think of for Thanksgiving, this year I am breaking with tradition and doing something fresh, modern, and unconventional—but one thing is for sure—I will have fun making memories regardless of how many people will be at my table (my husband Ryan and me!). Happy Thanksgiving – xox, MJS About Marc Sievers MARC J. SIEVERS is a cookbook author and entertaining expert who has spent the past decade sharing his expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style. No matter the paths taken in his life, the kitchen has always been the one place where he has felt the most comfortable. The best part of his day is cooking and entertaining with friends and family, and having the house filled with laughter! His first cookbook Entertaining with Love was published in 2011, followed by Table for Two in 2016, and his third cookbook French Omelettes—Your New House Meal was released in Fall 2019. Through his cookbooks Marc shares his vision for the best ideas to help you enjoy life’s little moments, whether for a dinner party for eight, or a cozy night at home for you and your plus one! With New England roots, Marc lives in Chicago with his husband Ryan and their pups Lady and Gigi. Books by Marc: French Omelettes - Your New House Meal: https://amzn.to/2IVArRd Table for Two: https://amzn.to/3lWodWY Entertaining with Love - https://amzn.to/2J0Io7a Marc's website: https://www.marcsievers.com/ Marc's YouTube channel: https://www.youtube.com/user/MarcRyanCo Marc's Instagram: https://www.instagram.com/marcjsievers/ Marc on Facebook: https://www.facebook.com/mjsievers Marc's Pinterest: https://www.pinterest.com/marcjsievers/ Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!