Wine Guide with Cork & Fizz - Wine education for beginners and enthusiasts

Ep 159The region matters. The grape matters. But how the wine is made is what changes everything.There’s a level of intention happening behind the scenes that most people never see. In this episode with Maxx and Sidney from Stranger Wine Co., you’ll hear how winemaking decisions like not crushing grapes, using native yeasts, and limiting intervention completely change the structure, texture, and expression of the wine. In a cold climate like Michigan, even small choices can impact tannins, aromatics, and balance in a big way. This isn’t about doing things a certain way just because that’s how it’s always been done. It’s about making intentional choices that actually impact how the wine tastes.We also get into what it actually looks like to build a winery from the ground up, from regenerative farming and taking on more vineyard land to navigating sales, distribution, and growth as a small team. Because making the wine is only part of it, getting people to understand it and buy into it is a completely different challenge.If you’ve ever wondered why some wines feel more expressive, more balanced, or just plain different, this episode will tell you exactly what’s behind that.Connect with Maxx and Sidney from Stranger Wine Co.Website: https://www.strangerwineco.com/Episode Highlights:How cold climate impacts winemaking decisionsWhy they avoid crushing grapes in productionThe role of sulfur and common misconceptionsWhat it takes to build a winery from scratchHow they divide roles as a small teamWhy selling wine is often the hardest partTheir approach to minimal intervention winemaking4 wines that best represent the style of Stranger Wine Co.What did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/Email - [email protected]

Ep 158Michigan wine has been underestimated for years, but that’s starting to change.For a long time, Michigan wine has been known for sweeter styles and honestly, a lot of people wrote it off because of that. But what’s happening now is very different. There’s a new wave of winemakers coming in with experience from other regions, and they’re approaching things with a completely different level of intention and focus on quality.In this episode, Maxx and Sidney from Stranger Wine Co. get into what it actually takes to grow and make wine in Michigan. They talk through the realities of working in a cold climate, from snow and freezing temperatures to the risk that comes with every growing season and how they adapt to it. They also break down how those conditions influence what they plant, why grapes like Pinot Noir, Cabernet Franc, Grüner Veltliner, and Kerner are working there, and how those choices are starting to shape a different direction for Michigan wine.Curious to learn more about Michigan wine? This is a good place to start.Connect with Maxx and Sidney from Stranger Wine Co.Website: https://www.strangerwineco.com/Resources: Why Blind Tasting Really Matters w/ Marie Cheslik (part 1) - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-134The Simple framework for understanding any wine label w/ Marie Cheslik (part 2) - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-135Episode Highlights:Why Michigan wine has been underestimated for so longWhat it actually takes to grow grapes in a cold climateHow snow and freezing temperatures impact the vinesThe risk winemakers face each growing seasonWhy grapes like Pinot Noir and Cabernet Franc are working in MichiganLesser-known varieties like Grüner Veltliner and KernerHow winemakers decide what to plant in this regionWhat’s changing in Michigan wine right nowHow a new wave of winemakers is approaching quality differentlyWhy more people are starting to pay attention to Michigan wineWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz

Ep 157You’ve probably heard that a glass of red wine is “good for you” but how much of that is actually true?The idea that red wine is “healthy” has been around for decades: from the French paradox, to antioxidants and longevity claims. It sounds convincing and honestly, it’s something a lot of people want to believe. But when you actually look at the research, most of it comes down to correlation, not causation. And that changes everything.In this episode, I’m breaking down where this myth came from, what science actually supports, and why wine isn’t something you should ever consider medicine. We’ll also talk about what those “health benefits” really mean, what alcohol is actually doing in your body, and why wine is, at best, a trade-off and not a health strategy.Thank you to our exclusive sponsor, First Bottle Wines, for sponsoring this episode. Go to www.firstbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Episode Highlights:The real origin of the “red wine is healthy” mythWhat the French paradox actually meansWhy correlation is not the same as causationThe truth about antioxidants in wineWhat alcohol actually does in your bodyWhy “clean” and “low sugar” wine claims are misleadingWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/Email - [email protected]

Ep 156If you’ve ever assumed that a bottle labeled “red blend” or “white blend” must be lower quality than a single varietal wine, you’re not alone. But that belief leaves out a huge part of how great wine is actually made.In this Mythbusters episode, I’m breaking down the idea that blended wines are somehow inferior. While it’s true that some inexpensive red blends and white blends can be made with lower quality grapes, blending itself isn’t the problem. In fact, blending has been part of winemaking for centuries and is often what gives a wine its balance, complexity, and structure.You’ll learn why winemakers blend grapes in the first place, how different grape varieties contribute things like aroma, texture, and tannin, and why even wines labeled as a single varietal often involve blending behind the scenes. We’ll also look at famous blends like GSM and Bordeaux blends and explain why those grapes work so well together.So the next time you see the word “blend” on a wine label, you might look at that bottle a little differently after you listen to this episode!Thank you to our exclusive sponsor, First Bottle Wines, for sponsoring this episode. Go to www.firstbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Episode Highlights:Why the myth about blended wines existsThe difference between cheap blends and quality blendsWhy blending has been used in winemaking for centuriesHow blending improves balance, flavor, and structureWhy even single varietal wines are often blendedWhat makes a GSM blend work so wellHow Bordeaux blends are structuredWhat field blends are and why they were historically usedWhy blending is both an art and a science in winemakingWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/Email - [email protected]

Ep 155Most people think they know German wine, but they’re only seeing a small part of it.If you immediately think of sweet Riesling or those super cheap bottles at the grocery store when you think of German wine, you’re not alone. That’s what most people think. But it’s not the full picture and, honestly, it’s why so many really good wines get overlooked.In this episode, I’m sitting down again with Lisa Tupetz, importer and founder of Tupetz Wine Connection, along with German winemaker Max from Weingut Greiner, and we’re talking about what’s actually happening with German wine right now. We talk about how winemaking has changed over time, why this lesser-known region in the Black Forest is worth paying attention to, and what makes these wines different from what you might expect. We also get into how wine makes it from a small winery in Germany all the way to a shop or restaurant here in the US, because it’s not nearly as simple as you’d think.You’ll walk away with a much better understanding of what to look for, what’s worth trying, and why German wine deserves a spot on your radar.If you’ve been skipping over German wine or assuming it’s all the same, this might change that.Thank you to our exclusive sponsor, First Bottle Wines, for sponsoring this episode. Go to www.firstbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Connect with Lisa:Website - www.tupetzwine.com Instagram - @tupetzwineConnect with Max:Website: weingut-greiner.comEpisode Highlights:How winemaking evolves from first vintage to todayWhy the Black Forest region creates unique winesHow forests impact vineyard climate and wine styleThe real process of importing wine into the USWhy small producers struggle to get distributionHow German wine perception is shifting in the USThe difference between sweet and dry Riesling demandWhat “GG” wines actually mean on a labelWhat it actually takes to build a wine import businessWhy distribution is one of the biggest challenges in wineWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect

Ep 154You’ve probably seen “biodynamic” on a wine label and assumed it’s just another marketing term.Most people do. It sounds complicated, a little vague, and honestly it’s easy to ignore. But what’s actually happening in biodynamic vineyards has a direct impact on how wine tastes, how it evolves, and why some wines feel more alive in the glass than others.In this episode, I’m sitting down with Lisa Tupetz, founder of Tupetz Wine Connection, along with German winemaker Max from Weingut Greiner, and we break down why biodynamic wine isn’t just a label and what it actually changes in the glass. You’ll hear how soil health, farming decisions, and even things like animals in the vineyard all play a role in the final wine and why the real work of great wine happens in the vineyard, not the cellar. Plus, why some winemakers are willing to take on more risk to farm this way and what they believe it does differently compared to organic practices.We also get into how these wines are being received in the US, why more drinkers are looking beyond familiar grape varieties, and what to pay attention to the next time you see “biodynamic” on a bottle.So if you’ve ever wondered whether biodynamic wine actually matters or if it’s just another trend, this episode will change how you think about what actually determines the quality of the wine in your glass.Thank you to our exclusive sponsor, Last Bubbles, for sponsoring this episode. Download the Last Bubbles app or go to www.lastbubbles.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Connect with Lisa:Website - www.tupetzwine.com Instagram - @tupetzwineConnect with Max:Website: weingut-greiner.comEpisode Highlights:What biodynamic wine actually meansThe difference between organic and biodynamicHow soil health impacts wine qualityWhy biodynamic wines taste more “alive”The role of animals and natural systems in vineyardsHow US consumers are responding to biodynamic winesWhy lesser-known grape varieties are gaining popularityWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Conne

Ep 153Do you really need a different wine glass for every single varietal you drink?In this Mythbusters episode, I’m tackling the idea that you need a Pinot Noir glass, a Cabernet glass, a Riesling glass, and basically an entire cabinet dedicated to stemware. Yes, glass shape does matter. There is actual science behind how aroma travels and how the bowl affects flavor. But no, you do not need one glass per varietal.In this episode, I break down what actually makes a difference, why bowl shape matters more than having a separate glass for every grape, and the simple way to think about choosing a glass. I’ll walk you through the three types of glasses that will cover almost everything you drink, from Bordeaux and Burgundy styles to narrower Riesling glasses and when a universal wine glass makes sense.So if you’ve ever wondered whether you’re using the “right” wine glass and want to cut through the marketing to what actually matters, this episode is for you.Thank you to our exclusive sponsor, Last Bubbles, for sponsoring this episode. Download the Last Bubbles app or go to www.lastbubbles.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Resources:Elevating Everyday Wine with Hand-Blown Glasvin Wine Glasses w/ David Kong - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-43Episode Highlights:The real science behind wine glass shapeWhy bowl size mattersStem vs stemless truthThe 3 wine glasses that cover everythingWhen to use a universal wine glassWhy you shouldn’t overfill your wine glassWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/Email - [email protected]

Ep 152Sweet wine has been associated with having an unrefined palate or being a beginner in the wine world. But that does not automatically mean you are a wine amateur if you like sweet wine.In this Mythbusters episode, we are setting the record straight. Sweet wine does not equal low quality. While there are plenty of mass produced sugary bottles out there, sweetness itself is just another attribute of wine, right alongside acidity, tannin, and body. When made with intention and quality grapes, sweet wine can be balanced, complex, and can even rank among the most expensive wines in the world.You will learn how noble rot works, why ice wine is so rare, how Port is fortified, and why balance between sugar and acidity is everything. From Sauternes in Bordeaux to Tokaji in Hungary, Vin Santo in Italy, Recioto della Valpolicella, Port, and Pedro Ximénez sherry, there are sweet wines being made all over the world that are high quality, traditional, and in many cases some of the most sought after bottles out there. You will also hear why sweet wines are incredible with salty, spicy, and even funky cheeses.So if you have ever felt like ordering a sweet wine makes you look like a beginner, this episode is for you.Thank you to our exclusive sponsor, Last Bubbles, for sponsoring this episode. Download the Last Bubbles app or go to www.lastbubbles.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Resources:12 Wines I’d Recommend to Any Curious Wine Drinker - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-136Episode Highlights:Where the sweet wine stereotype beganWhy sweetness is just another wine attributeHow noble rot concentrates flavorWhy Sauternes can cost thousandsHow true ice wine is made and why it is rareThe difference between Amarone and ReciotoHow Port is fortified and why it is strongWhy sweet wines pair well with salty and spicy foodsHow sugar helps wine ageWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instag

Ep 151What if the simplest way to support your favorite winery takes less than five minutes?In part two of our conversation, Heather Daenitz shares how photography, storytelling, and consumer engagement can completely shift the way people experience wine. From highlighting vineyard workers to encouraging thoughtful reviews and rethinking how you shop at your local wine store, she explains how small actions like tagging a winery or naming a tasting room host can have a real impact behind the scenes.And because we are both pregnant while recording this episode we dig into the topic of non alcoholic wine, sober curiosity, and whether still wine without alcohol can ever truly match the complexity of the original. Heather shares why Germany is ahead when it comes to non-alcoholic wine, why aromatic varieties like Riesling may be key, and what needs to change in the industry to make non-alcoholic wine better.So if you’ve ever wondered how much power wine lovers really have and what role you play in the industry’s future, this episode will change how you see it.Thank you to our exclusive sponsor, Last Bubbles, for sponsoring this episode. Download the Last Bubbles app or go to www.lastbubbles.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Connect with Heather:Instagram - https://www.instagram.com/craftandclusterThe Wine Marketing Field Guide - https://www.winemarketingfieldguide.com/Pour Memories Podcast - https://www.pourmemories.com/Episode Highlights:Why reviews matter more than you thinkHow tagging wineries helps them growThe role of user generated contentThe truth about non alcoholic wineWhy Germany is ahead in NA (non-alcoholic) wine productionAromatic grapes and NA potentialSupporting sober curious consumersHow to shop smarter at wine storesWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/<

Ep 150What does it really look like behind those beautiful wine photos you see online?In this episode, I’m joined by Heather Daenitz, a wine industry photographer and marketing strategist based in Santa Barbara wine country. Heather shares how she went from studying viticulture and working in vineyard management to launching her business, Craft & Cluster, where she now helps small wineries connect with their audiences through authentic behind-the-scenes photography and marketing strategies.Heather shares what harvest actually feels like at 3 a.m., why grapes are picked at night, and the reality behind those dreamy sunrise vineyard shots. She also dives into why she chooses to work with small wineries, what consumers often misunderstand about wine pricing, and how many hands touch the wine before it reaches your glass.So, if you are ready to see your glass of wine with a little more context and a lot more appreciation then this episode is for you.Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Connect with Heather:Instagram - https://www.instagram.com/craftandclusterThe Wine Marketing Field Guide - https://www.winemarketingfieldguide.com/Pour Memories Podcast - https://www.pourmemories.com/Episode Highlights:How Heather found her way into wineFrom vineyard work to wine photographyHow Craft and Cluster beganWhy small wineries need marketing supportWhat harvest at 3 a.m. really looks likeWhy grapes are picked at nightThe reality behind romantic wine photosThe people behind every bottleWhy wine costs what it doesWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/</

Ep 149What if the red-with-meat, white-with-fish rule isn’t actually a rule at all?In this Mythbusters episode, I’m sharing where the red-with-meat, white-with-fish idea came from and why it’s more of a simplification than a rule. It worked when wine styles were more predictable, but that’s just not the case anymore.Instead of color-coding your pairings, this episode walks you through what actually matters: matching the weight and richness of the wine to the weight and richness of the dish. You’ll hear real examples, from grilled salmon with mushroom sauce to filet mignon with chimichurri, and learn why sauce and your cooking method can matter just as much as the protein itself.So, if you are ready to feel more confident stepping outside the old red wine vs white wine pairing mindset and pairing wine in a way that actually makes sense for what’s on your plate then this episode is for you.Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Resources: Ep 11: Wine and food pairing 101: My Signature 2-step process - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-11Episode Highlights:Where the red wine with meat rule came fromWhy color is not the best pairing guideMatching weight and body in food and wineWhy sauce matters more than you think for your wine selectionPairing red wine with salmonPairing white wine with steakWhy enjoyment always comes firstWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/Email - [email protected]

Ep 148Screw caps have a bad reputation in the wine world, but that reputation is mostly undeserved!In this episode of my wine mythbusters mini-series I break down the myth that screw caps automatically mean cheap wine and explain where that belief came from in the first place. From the romance of popping a cork to the belief that wine needs it to age, this episode breaks down why cork became the gold standard and why that thinking is outdated.You’ll learn how cork and screw caps actually differ when it comes to oxygen exposure, aging potential, and consistency. And I dive into wine faults like cork taint, why regions like New Zealand and Australia led the screw cap shift, and how modern screw cap technology gives winemakers more control than ever.So, if you have ever avoided a bottle of wine simply because it had a screw cap, this episode will help you stop judging a wine bottle by its cap and focus on what actually matters.Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Episode Highlights:Why screw caps got a bad reputationWhere the cheap wine myth startedCork vs screw cap aging differencesWhat cork taint really isWhy winemakers prefer screw capsHow screw caps control oxygenWhat research shows about wine agingWhen screw caps make more senseWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/Email - [email protected]

Ep 147Most wine drinkers assume the wines they see are the only wines that exist, but that couldn’t be further from the truth.In part two of my conversation with Unpinned Wine Club founder, Ashwin Muthiah, he offers insight into how wine discovery actually works, from the systems that favor familiarity to the biases that keep lesser known grapes out of view.He shares how his own lived experience in wine regions across Europe shaped a different approach to curation, one rooted in storytelling, balance, and drinkability. He uses this unique approach in selecting wines for his monthly club shipment.We also dive into what natural wine really means, why it gained a reputation for being “funky,” and how Ashwin thinks about balancing experimentation with drinkability. Along the way, he highlights rare and underrepresented grapes from places like Greece, Hungary, and Georgia, and explains why pronunciation, pricing, and perception all play a role in what we choose to drink.If you’ve ever felt boxed into the same familiar wines, this episode offers a clearer look at why that happens and what’s really shaping wine discovery.Skip the waitlist to join the UnPINNED Wine Club with this exclusive link just for pod listeners - https://unpinnedwineclub.com/pages/access-upwcqrzThank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Connect with AshwinWebsite - https://unpinnedwineclub.com/Instagram - https://www.instagram.com/unpinnedwine/ Grapes mentioned by AshwinXinomavro (Greece)Juhfark, Furmint (Hungary)Kisi (Georgia)Episode Highlights:Wine discovery is shaped by access, not just tasteHow wine club themes are curatedForgotten and underrepresented grape varietiesNatural wine vs flawed wineWhy pronunciation affects buying decisionsHow comparison tastings lower the risk of trying new winesExamples of grapes from Greece, Hungary, and GeorgiaWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect w

Ep 146You probably learned about wine the same way most people do. A handful of regions, the same familiar grapes, and a lot of unspoken rules about what matters and what does not.In this episode, Ashwin Muthiah challenges that narrow view and asks a bigger question. What if the wine world has been leaving out entire regions, cultures, and histories all along? He shares how travel shaped his curiosity, why Georgia (the country not the state) is essential to understanding wine’s origins, and how formal wine education often skips over more than it explains.We also dig into why only a small number of grapes dominate store shelves, how thousands of others are quietly disappearing, and what pretension and gatekeeping have to do with the way we drink today. Ashwin breaks down how branding, consumer habits, and industry power shape what ends up in your glass.You will also hear how his curiosity and years of travel eventually led him to create a wine club focused on sharing wines most people never get the chance to try. This conversation is less about telling you what to drink and more about noticing what has been missing all along. Throughout the conversation, Ashwin reframes wine as culture, history, and agriculture rather than just a consumer product.If you are tired of defaulting to the same bottles and want to understand what the wine world is not talking about, this episode is a must listen! It will change how you think about wine.Skip the waitlist to join Ashwin’s UnPINNED Wine Club with this exclusive link just for pod listeners - https://unpinnedwineclub.com/pages/access-upwcqrzThank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Connect with AshwinWebsite - https://unpinnedwineclub.com/Instagram - https://www.instagram.com/unpinnedwine/ Episode Highlights:Why wine education skips entire regionsGeorgia’s role in wine historyHow only a few grapes dominate the marketWhat happens when grape varieties disappearPretension and gatekeeping in wine cultureWhy grocery store wine limits choiceThe origin of Unpinned Wine ClubReal wine vs manufactured wineHow younger drinkers are changing wineWhy curiosity matters more than credentialsWhat did you think of the episode? Text me!<a rel="payment" href="https://www.b

Ep 145You can’t age white wine. Or at least that’s what most people think.In this episode, that assumption gets unpacked and challenged. While it’s true that many white wines are made to be enjoyed young, that doesn’t mean white wine as a category isn’t capable of aging. The difference comes down to how the wine is made and what’s actually in the bottle.I’m sharing why white wines change color over time, what oxidation really means, and why browning doesn’t automatically signal a bad wine. I also break down the real factors that determine ageability including acidity, sugar, complexity, and specific winemaking choices. You’ll also learn why grapes like Riesling, Chardonnay, Chenin Blanc, and Semillon are often capable of aging far longer than most people expect.You’ll hear what an aged white wine tends to taste like over time, and how to feel more confident opening an older bottle, as well as why dessert and fortified white wines often age for decades thanks to sugar, acidity, and alcohol.So the next time you’re staring at an older bottle of white wine and wondering if it’s still good, you’ll actually know what to look for.Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Episode Highlights:Why white wine can ageWhat oxidation really doesWhy white wine turns brownThe role of acidity in agingHow sugar affects longevityWhite grapes that age wellHow flavors change over timeWhat aged white wine tastes likeWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/Email - [email protected]

Ep 144Thank you to the following brands for sponsoring this podcast:Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!Pour Memory: Use code CORKANDFIZZ for 15% off your purchase at www.pourmemory.com. I’d recommend a starter kit that includes a journal and 24 or 48 labels. Don’t forget to download the Pour Memory iOS app to track your bottles digitally too.The outdated rules of drinking red wine at room temperature and white wine straight out of the fridge may sound correct, but they’re not doing your wine any favors.In this episode of my wine mythbusters series, the serving temperature myth gets put to the test! I start with where these rules even came from and why they no longer make sense in modern homes. What used to work centuries ago does not line up with how we heat, cool, and store wine today.You’ll learn how temperature directly impacts aroma, flavor, tannins, and alcohol, and why most wines actually taste better somewhere in the middle of room and fridge temp. I’m also sharing some simple, realistic tips for fixing wine that is too warm or too cold, whether you are at home or sitting in a restaurant.At the end of the day, there are guidelines worth knowing, but this episode is also about learning how you like to drink wine and paying attention to what actually tastes good in your glass.Episode Highlights:Where the room temperature myth came fromWhy red wine is usually served too warmWhy white wine is often served too coldHow temperature changes aroma and flavorWhat heat does to tannins and alcoholSimple fixes at home and in restaurantsHow wine body affects serving temperatureWhy personal preference still mattersWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/Email - [email protected]

Ep 143Wine school can teach you the theory, but it cannot teach you what actually happens once the grapes hit the cellar.Today on the podcast I have Katie Truscott from 1 Mill Road Winery in the Okanagan Valley of British Columbia, Canada back on the podcast. She talks about the shift from studying wine to making it, and what changes once that knowledge has to be put into practice. From learning cellar basics the hard way to realizing how much of winemaking is practical rather than academic, Katie dives into the steep learning curve behind the scenes of making wine at a small wineryKatie also digs into winemaking philosophy, from honoring the vineyard and responding to the growing season to staying hands off in the cellar whenever possible. Sustainability, patience, and refinement over growth all come into focus as part of a long term vision rooted in place rather than production volume.So if you’ve ever wondered how wine goes from something you study to something you trust your hands and instincts to create, this episode offers a behind the scenes look at what really makes great wine.Don’t miss part 1 of my conversation with Katie where we chat about what makes Okanagan Valley wine so different!Thank you to the following brands for sponsoring this podcast:Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!Pour Memory: Use code CORKANDFIZZ for 15% off your purchase at www.pourmemory.com. I’d recommend a starter kit that includes a journal and 24 or 48 labels. Don’t forget to download the Pour Memory iOS app to track your bottles digitally too.Connect with KatiePersonal Instagram - @katies.wine.lifeWinery Instagram - @1millroadWebsite - https://www.1millroad.ca/Episode Highlights:What wine education does not prepare you forLearning winemaking through hands on experienceWhy cleanliness in the cellar mattersHow the growing season shapes wine styleBlending decisions and palate fatigueLetting the vineyard lead the processSustainability beyond environmental buzzwordsWhy growth is about precision, not volumeWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.

Ep 142What makes wine from the Okanagan Valley so different from anywhere else?In today’s episode I’m chatting with Katie Truscott from 1 Mill Road where we explore her journey into wine. It began unexpectedly with Chenin Blanc in South Africa and evolved into building a small, family-run winery in the heart of Naramata, British Columbia, Canada with her life (and business) partner, Ben. Katie shares her unconventional path into the wine world, from early curiosity and formal wine education to eventually producing wine full time in the Okanagan Valley.Katie shares what defines the Okanagan Valley as a wine region. From long summer days and short growing seasons to the influence of a massive glacial lake, this episode breaks down how geography and climate shape what grows where. You’ll hear why Pinot Noir and Chardonnay thrive in certain parts of the valley and how site selection plays a critical role in wine style.Katie also addresses the realities of farming and winemaking in this region, including extreme cold events, wildfire risk, and unpredictable yields. She also explains why most Canadian wines never leave British Columbia and what it will take for Okanagan Valley wines to gain broader recognition.So, if you are ready to learn what makes the Okanagan Valley so special and unique then this episode is for you!Thank you to the following brands for sponsoring this podcast:Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!Pour Memory: Use code CORKANDFIZZ for 15% off your purchase at www.pourmemory.com. I’d recommend a starter kit that includes a journal and 24 or 48 labels. Don’t forget to download the Pour Memory iOS app to track your bottles digitally too.Connect with KatiePersonal Instagram - @katies.wine.lifeWinery Instagram - @1millroadWebsite - https://www.1millroad.ca/Episode Highlights:Falling in love with wine through Chenin BlancA nontraditional path into the wine industryWhat defines the Okanagan Valley as a wine regionWhy Pinot Noir and Chardonnay thrive thereThe impact of long summer days and short growing seasonsHow extreme cold and wildfires affect vineyardsWhy most Canadian wine stays in CanadaWhat it takes for Okanagan wines to reach global marketsWhat did you think of the episode? Text me!Support the show<br/

Ep 141What if the most common belief about wine headaches is actually one of the biggest myths in the entire wine world?This is the first episode in a new mini series where I unpack some of the biggest wine myths and separate fact from fiction. In this episode, I’m breaking down the long-standing assumption that sulfites in wine cause headaches and uncover why this claim doesn’t hold up. You’ll learn where the belief started, why the “contains sulfites” label leads so many people astray, and what science says about sulfite sensitivity.I also get into the real reasons you might be getting headaches from wine, including factors most drinkers never think about. Plus, I dive into how sulfites naturally form during winemaking, why winemakers add them, and how they help protect wine from oxidation and bacterial spoilage. As well as the surprising truth about sulfite levels in wine compared to foods like dried apricots and frozen potatoes.If you’ve ever blamed sulfites for a headache, felt confused about natural or organic wines, or wondered what’s actually causing reactions when you drink wine, this episode is for you!Thank you to the following brands for sponsoring this podcast:Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!Pour Memory: Use code CORKANDFIZZ for 15% off your purchase at pourmemory.com. I’d recommend a starter kit that includes a journal and 24 or 48 labels. Don’t forget to download the Pour Memory iOS app to track your bottles digitally too.Episode Highlights:Why sulfites appear on wine labelsHow rare true sulfite sensitivities actually areWhy all wines naturally contain sulfitesWhat sulfites do in winemaking (oxidation + bacteria control)Foods with far higher sulfite levels than wineWhy red wines often have fewer sulfites than white winesReal reasons people get wine headachesHow tannins, sugar, alcohol, and histamines play a roleTruth about natural, organic, and “clean” wine claimsWhy natural and organic wines still contain sulfitesWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/

Ep 140Being pregnant forced me into a real-world test of non-alcoholic wine, and the results were not what you might expect.When I announced I was pregnant, the constant question that followed once wine was off the table was: are there any good non-alcoholic wine options? That curiosity turned into a deep dive for me where I tasted more than 40 non-alcoholic wines, all while continuing to taste traditional wine for comparison.You’ll hear an honest breakdown of why, in my opinion, non-alcoholic wine does not taste like wine, how alcohol-removed wine differs from wine alternatives, and why expectations matter so much when approaching this category. At the end I share six non-alcoholic wines that are genuinely enjoyable, plus where to find them if you are navigating pregnancy, sobriety or simply looking to cut back.So if you are curious about non-alcoholic wine and want an honest take, this episode will help you know what to reach for and what to skip.Thank you to the following brands for sponsoring this podcast:Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!6 Non-Alcoholic Wines I RecommendDr. Lo Riesling - https://www.cheekyanddry.com/products/dr-lo-rieslingSea Monster Tidal Wave White - https://www.cheekyanddry.com/products/sea-monster-tidal-wave-white-non-alcoholic-wineJoyus Sparkling Wine - https://www.cheekyanddry.com/products/joyus-nonalcoholic-sparkling-wineDomaine EdeM N.0 Sparkling Rosé - https://www.cheekyanddry.com/products/n-0-rose-e-de-m Heinz Wagner Black Forest NA Bubbles - https://tupetzwine.com/product/non-alc-bubbles/ (use code CORKFIZZ15 to save 15% off 3 or more bottles)Woody’s Sparkling Rosé - https://thezeroproof.com/products/woodys-sparkling-rose ResourcesThe Quest for Good Non-Alcoholic Wine - https://www.corkandfizz.com/blog/the-quest-for-good-non-alcoholic-wineThe Zero Proof - https://thezeroproof.com/Tupetz Wine - https://tupetzwine.com/Non-Alcoholic Wine (Let’s Talk About That) - Episode 33Cheeky & Dry- <a

Ep 139Would you believe me if I said one of the most soulful and historic wine regions in France is also the one most people barely know anything about?This conversation, with Ioana from Princess & Bear Wine, goes deeper into the French regions of Languedoc and Roussillon through the perspective of someone who’s actually walked the vineyards, met the winemakers, and watched small family estates bring these wines to life. You’ll hear how high elevation sites, biodynamic farming, volcanic soils, and centuries of tradition all come together to create wines that are expressive, textured, and full of character.From tiny domaines run by women to unexpected whites, reds, and sparkling wines, this episode shines a light on producers you won’t normally find at stores and the bottles that define this part of Southern France. You’ll also get three standout recommendations if you’re just starting to explore the region.If you're curious about organic French wine, lesser known varietals, or even planning a future wine trip, you’ll want to listen in as we explore a region that deserves far more attention.If you missed part 1 of my conversation with Ioana go back to episode 138 to listen in!Use code BONJOUR and receive 10% off your online purchase at www.theprincessandthebear.com.If you are in Seattle mention that you are a Cork & Fizz podcast listener and receive a complimentary tasting when you visit The Princess and Bear tasting room in January and February 2026. To make a reservation for the tasting room call, email at [email protected] or you can make one on the website.Thank you to the following brands for sponsoring this podcast:Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!Connect with Ioana:Website: https://www.theprincessandthebear.com/Episode Highlights:Small, family run wineries shaping Languedoc and RoussillonWomen winemakers and biodynamic farming practicesHow elevation and unique soils influence flavorCigar shaped barrels and what they do to white winesKey differences between Languedoc and Roussillon3 must try wines to start exploring the regionBehind the scenes of the annual club tripVisiting tiny domaines and exclusive cellar experiencesWhy the region still feels raw, genuine, and soulfulThe long te

Ep 138What if one of the oldest wine regions in the world is also the one most wine lovers overlook?This conversation with Ioana Bucur, new co-owner of Princess and Bear Wines, dives deep into the heart of Languedoc and Roussillon, the southern French wine regions known for authenticity, history, and an unmatched sense of place. You’ll hear how centuries of tradition, diverse terroir, and small artisanal domaines shape wines that are vibrant, expressive, and surprisingly affordable.From mountain vineyards and Mediterranean breezes to volcanic soils and female winemakers, this episode is a journey through the people, land, and stories that make these wines so unforgettable. Whether you love crisp whites, bold reds, or sparkling wines, this region has it all and then some.If you’ve been wanting to explore new wine regions or step outside your comfort zone, this is the perfect place to start!And don’t miss next week's episode where I’m back with another conversation with Ioana! Use code BONJOUR and receive 10% off your online purchase at www.theprincessandthebear.com.And if you are in the Seattle area, mention that you are a Cork & Fizz podcast listener and receive a complimentary tasting when you visit the Princess and Bear tasting room in January and February 2026. To make a reservation for the tasting room call, email at [email protected] or you can make one on the website.Thank you to the following brands for sponsoring this podcast:Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!Connect with Ioana:Website: https://www.theprincessandthebear.com/Episode Highlights:Childhood memories that shaped a lifelong connection to wineHow Princess and Bear Wines beganWhat makes Languedoc-Roussillon authentic and overlookedClimate and terroir factors that keep wines fresh in a warm regionWhy organic and biodynamic farming thrive hereLimoux as the birthplace of traditional sparkling wineStandout white wine styles, from crisp and mineral to complex and savoryHow volcanic soils and fossils influence flavorWhy trying unfamiliar wines expands your palateWhat to expect from the region’s red wines, from juicy to bold and complexThe traditional-method sparkling wines of Limoux and th

Ep 137If you're ready to feel more confident about wine but have no idea where to start, this episode breaks the entire process down into five simple steps.You’ll learn my simple five step framework that makes learning about wine feel doable and not overwhelming. From building a consistent tasting habit to knowing which basics actually matter, this roadmap gives you an easy way to try new wines with more intention and a lot less second-guessing.You’ll also hear practical ideas for comparison tastings, finding the right books and classes, what to do at your local wine shop, and how to experiment with friends without making it complicated. And if you’re setting wine goals (yes, that’s a thing), this episode will help you choose ones you’ll actually stick with.So, if you’re ready to feel more confident about what’s in your glass, this is where your wine journey really begins!Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!Resources: My 4-Step Wine Tasting Method - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-1How to Start Your Own Wine Club Kit - https://www.corkandfizz.com/store/p35/diy-wine-tasting-club-downloadable-kit.htmlGarden Party Done-For-You Wine Tasting Kit - https://www.corkandfizz.com/store/p46/garden-party-dfy-wine-tasting-party-kit.htmlWine & Cheese Pairing Done-For-You Tasting Party Kit - https://www.corkandfizz.com/store/p45/wine-and-cheese-dfy-tasting-party-kit.htmlEpisode Highlights:How to build a consistent wine habitCreating a simple rating system for every bottleTrying one new wine each month or weekWhy becoming a regular at a local wine shop mattersTools and apps that help track what you tasteThe core wine basics every beginner should learnRecommended books, podcasts, and classesThe four step tasting method and where to learn itHow to explore new wines with intentionDoing comparison tastings at homeTools that keep wine fresh longerHosting casual wine ni

Ep 136Staring at a wall of wine and wishing someone would just hand you a curated list of bottles actually worth drinking?In this episode I’m sharing my 12 standout wines from 2025 in honor of the 12 days of Christmas. Wines from Washington Chardonnay to Idaho Mourvedre to canned Albariño, Soave from Italy, and a wild, nutty Vin Jaune from France. You’ll hear why each bottle earned a spot on the list, how it tastes, and the stories and memories tied to each one, including travel moments, family visits, and retreat highlights.You’ll also learn why mixed oak and stainless aging affects Chardonnay, why Soave is such a reliable go-to at the grocery store, what makes orange wine and Pet Nat so distinctive, and how to think about “funky” wines like Vin Jaune or Condrieu without feeling intimidated. So, whether you’re hunting for a weeknight bottle, a Trader Joe’s steal, or something special to share with friends, this episode is a ready-made shopping list for any wine drinker!Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!Wines Mentioned in this Episode:Kinhaven 2023 Chardonnay2020 Siegloch Weissburgunder (Pinot Blanc)2021 Telaya Wine Co. MourvèdreMaker Wine Albariño (Camins 2 Dreams)Clos du Gravillas 2020 À Fleur de Peau Vin Blanc de MacerationCasaponte Soave ClassicoCecilia Beretta Valpolicella Ripasso SuperioreDomaine Baud Generation 9 Chateau Chalon2023 Pieropan Soave Clasico2024 Grosgrain Sémillon Pet Nat2021 Yves Cuilleron La Petite Cote CondrieuRaventos i Blanc | Blanc de Blancs 2021Resources:Ep 40 - What Sets Camins 2 Dreams Apart From Other WineriesEp 68 - A Family Legacy with Spanish Winemaker Pepe RaventosEp 69 - Exploring Spanish Sparkling Wine with Pepe Raventos: Breaking Away From CavaEp 122 - Why German Wine Goes Beyond Sweet Riesling with Lisa TupetzEp 123 - Sekt: Germany’s Sparkling Wine You Need to Know with Lisa TupetzWhat did you think of the episode? Text me!<a rel="payment" h

Ep 135What if the easiest way to pick better wine has been sitting on the bottle this whole time?Learning how to read a wine label doesn’t have to feel overwhelming. In my conversation with Marie, she breaks down her approachable, beginner-friendly system that she teaches in her new book “How to Read a Wine Label.” It’s a method built around three core concepts that can help anyone predict how a wine will taste before ever pulling the cork. She explains how to spot Old World vs. New World styles, how climate affects flavor, and why grape skin thickness matters more than you think.You’ll also hear why she intentionally kept the book short, what she chose to leave out (and why), and how she hopes this knowledge empowers people to move beyond choosing wine by the “cute label.” This episode is full of simple, repeatable tips that make wine shopping far less intimidating, so that the next time you are staring at a wall of wine, you’ll actually know what you are looking for.And if you missed last week’s episode, go back and listen to part 1 of my chat with Marie. Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!Last Bottle: Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)Connect with MarieInstagram - @slikwinesMarie’s Book - How to Read a Wine LabelWebsite - https://www.slikwines.com/Episode Highlights:Why so many people choose wine based on the labelThe three concepts that instantly help you predict taste (Old World vs. New World, climate, grape skin thickness)How to spot meaningful info on a label vs. marketing tacticsWhy the book focuses only on what beginners actually needHow repeated core concepts build confidence when shopping for wineWhat Marie hopes to change about the way people choose wine bottlesWhy aged wines aren’t automatically “better”What did you think of the episode? Text me!Support the show<b

Ep 134What if blind tasting isn’t actually about guessing the wine at all but about learning to trust your palate?In this conversation, author, sommelier, and content creator Marie Cheslik shares an unfiltered look at blind tasting, wine education, and the confidence-building process behind learning what you like. She explains the original purpose of blind tasting, why it’s rooted in regional typicity, and how she now uses the same framework to help everyday drinkers feel less intimidated and more empowered.You’ll hear Marie talk about the tension between subjective tasting and objective correctness, why some tasting notes really are more “right” than others, and how comparing wines side-by-side teaches people far more than memorizing facts ever will. She also opens up about balancing a creative business with the stability of her nursing career, the myth of “going all in,” and the hard lesson she learned about time investment not guaranteeing growth.If you’ve ever felt uncertain about how to describe wine, confused about what you’re “supposed” to taste, or intimidated by blind tasting, tune into this episode where you’ll get the  clarity, context, and permission you’ve been hoping for!And don’t miss next week's episode which is part 2 of my chat with Marie where we dig into her book How to Read a Wine Label. Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!VoChill: Go to vochill.com and use code CORKANDFIZZ for 15% off your order!Wine Wash Co: Go to winewashco.com and use code CORK for 20% off your order, plus free U.S. shipping on orders over $35!Connect with MarieInstagram - @slikwinesMarie’s Book - How to Read a Wine LabelWebsite - https://www.slikwines.com/Episode Highlights:How Marie discovered wine through restaurant workStarting Slick Wines during Covid and growing through virtual eventsWhy she still works as a registered nurseThe myth of “going all in” on your businessWhat blind tasting is actually designed to teachUnderstanding typicity and classic wine markersThe balance between subjective and objective tasting notesUsing side-by-side tastings to build confidenceOld World vs

Ep 133What if one of wine’s most recognizable symbols, the oak barrel, was never meant to be used for aging wine at all?In this episode, we’re diving into the history and science of oak in winemaking. From the Roman Empire’s accidental discovery of oak barrels to how modern winemakers use them intentionally today, you’ll learn why oak has become one of the most powerful tools for shaping a wine’s flavor, texture, and aroma.We’ll break down what really happens inside the barrel, from how oxygen softens tannins to the compounds that add notes of vanilla, spice, and caramel. You’ll also discover the truth behind that “buttery” flavor in Chardonnay and why it’s not actually coming from the oak itself.Finally, we’ll explore the different types of oak used around the world, what makes French, American, and Hungarian barrels unique, and the rise of sustainable alternatives like oak chips and staves. If you’ve ever wondered how oak barrels influence what’s in your glass or what winemakers mean when they say a wine was “oaked”, this episode is for you!Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!VoChill: Go to vochill.com and use code CORKANDFIZZ for 15% off your order!Wine Wash Co: Go to winewashco.com and use code CORK for 20% off your order, plus free U.S. shipping on orders over $35!Episode Highlights:How oak barrels were first used by the RomansThe key reasons winemakers choose oak today: flavor, texture, and fermentation environmentThe truth about “buttery” wines and malolactic fermentationThe process of crafting an oak barrel, from staves to toastingDifferences between French, American, and Hungarian oakCost and sustainability factors in oak barrel useWhy new vs. old oak matters for flavorOak alternatives: chips, cubes, and stavesThe meaning of “the angel’s share” in winemakingHow winemakers balance tradition with innovationWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/</a

Ep 132Do you ever feel lost when people start throwing around fancy wine terms like “tannin” or “terroir”? You’re not alone.In this episode, we’re going back to the basics with 15 essential wine words that will instantly boost your confidence when talking about wine. You’ll learn how to describe what you’re tasting, from acidity to body, and finally understand what those mysterious words like “minerality,” “dry,” and “complex” actually mean.This is your chance to learn how to speak like a sommelier (aka a wine expert!)If you’ve ever felt unsure about how to describe what’s in your glass or want to understand what others mean when they talk about wine, this episode is the perfect place to start.Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!VoChill: Go to vochill.com and use code CORKANDFIZZ for 15% off your order!Wine Wash Co: Go to winewashco.com and use code CORK for 20% off your order, plus free U.S. shipping on orders over $35!Resources:What makes wine taste the way it does? Tannin, acidity and body - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-125The light, crisp French white wine you’re missing out on - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-75Episode Highlights:The difference between “variety” and “varietal” (and why even experts mix them up)What a “vintage” really tells you about your wineHow to identify acidity, body, tannin, and finishWhy “dry” doesn’t always mean what you think it doesUnderstanding terroir and mineralityHow to use words like “crisp,” “complex,” and “silky” to describe wineWhat “Lees,” “Brett,” and “mouthfeel” actually meanThe truth about when a wine is “tight” or “closed off”How to tell if your wine is ready to drink or needs time to open upWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - <

Ep 131What happens when a winemaker challenges tradition, one barrel at a time?In this second part of my interview with South African winemaker Duncan Savage, he shares how he transformed his approach from crafting white wines at Cape Point Vineyards to creating expressive, terroir-driven reds under his own label. He shares how his time crafting white wines at Cape Point Vineyards shaped the philosophy he now brings to his expressive, terroir-driven reds under his own label.Duncan also takes us inside the evolution of South African winemaking. From shifting away from standardized Sauvignon Blanc styles to embracing authenticity, restraint, and place-driven wines that tell their own story. If you’ve ever wondered what makes the new wave of South African wines so distinctive, this episode offers a glimpse into that transformation.If you’ve curious how passion, patience, and a little rebellion can reshape an entire wine region, this conversation is one you won’t want to miss!And don’t forget to go back to episode 130 and listen to the first part of my conversation with Duncan!Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!VoChill: Go to vochill.com and use code CORKANDFIZZ for 15% off your order!Wine Wash Co: Go to winewashco.com and use code CORK for 20% off your order, plus free U.S. shipping on orders over $35!Connect with Duncan:Website - https://broadbent.com/producers/savage-wines/Instagram - https://www.instagram.com/savagewines/Episode Highlights:Transitioning from white to red winemakingShifting South African Sauvignon Blanc beyond the “Kiwi” styleHow barrel fermentation and oxidative techniques changed his perspectiveWhy Duncan applies a “white wine approach” to red winesThe importance of patience and texture in the winemaking processRedefining what “authentic South African wine” means todayWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - <a href='https://www.corkandfizz.co

Ep 130You may have heard of Napa and Bordeaux…but the next great wine region might just surprise you. Welcome to South Africa!In this episode, winemaker Duncan Savage joins from Cape Town to share his journey from head winemaker at Cape Point Vineyards to founder of Savage Wines, one of the most exciting and celebrated names in South Africa’s new wave movement.Duncan’s story is filled with humility, humor, and hard-won insight from falling in love with wine by accident to building a small but mighty urban winery in Cape Town’s Salt River district. You’ll hear how South Africa’s vineyards are shaped by wind, ocean, and innovation and why the region’s wines are finally getting the global recognition they deserve.He also breaks down why most South African producers lease rather than own their vineyards, how climate change is shifting harvests, and why collaboration, rather than competition, is fueling the country’s wine renaissance.If you’ve ever been curious about South African wine or wondered what makes these coastal wines so distinct, you’ll love this episode that dives into the stories, landscapes, and philosophies shaping one of the world’s most exciting wine regions.Don’t miss part 2 of my conversation with Duncan next week - episode 131!Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!Connect with Duncan:Website - https://broadbent.com/producers/savage-wines/Instagram - https://www.instagram.com/savagewines/Episode Highlights:Duncan’s path from Cape Point Vineyards to founding Savage WinesHow South Africa’s coastal climate shapes flavor and freshnessThe “new wave” winemakers redefining South African wineWhy most vineyards are leased, not ownedThe evolution of Chenin Blanc and Pinotage stylesCollaboration over competition in South Africa’s wine sceneClimate change and the country’s surprising advantageWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram -

Ep 129Washington may be known for its big-name wineries, but some of the best bottles are coming from the small, family-run spots you’ve never heard of.In this episode, we’re exploring four boutique wineries that capture the creativity and community behind Washington wine. Discover how a chef’s background in flavor inspires the balanced, aromatic wines at Kinhaven Winery. Learn how Cedergreen Cellars pivoted from restaurant-only sales to a hands-on tasting experience, offering beautifully aged wines that deliver incredible value.We’ll also explore the organic vineyards and uncommon grapes defining Grosgrain Vineyards, then visit Ducleaux Cellars, where a husband-and-wife team turns personal stories into heartfelt blends. Plus, stay tuned for a few honorable mentions that deserve a spot on your next tasting itinerary.Whether you’re dreaming of a Walla Walla getaway or just want new favorite bottles to ship straight to your door, this episode will help you uncover the hidden gems of Washington wine country.Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!Resources:Kinhaven Winery - https://kinhavenwinery.com/Cedergreen Cellars - https://www.cedergreencellars.com/Grosgrain Vineyards - https://grosgrainvineyards.com/Ducleaux Cellars - https://www.ducleauxcellars.com/Sama Cellars - https://samacellars.com/Lushington Wines - https://lushingtonwines.com/Michael Florentino Cellars - https://michaelflorentinocellars.com/Episode Highlights:The chef-inspired winemaking behind Kinhaven WineryAffordable aged wines and hidden value at Cedergreen CellarsUncommon grapes and organic farming at Grosgrain VineyardsThe heartfelt blends and family story of Ducleaux CellarsQuick shoutouts to Sama Sellers, Lushington Wines, and Michael FlorentinoWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Co

Ep 128Would you believe that one of the world’s favorite red wines comes from one of the most temperamental grapes on earth?Today’s episode is a fan request and we’re taking a deep dive into Pinot Noir! This grape is known for being both a challenge to grow but also how it reflects where it’s grown. We’ll talk about where Pinot Noir got its start and how it’s now grown everywhere from Burgundy to Oregon. You'll discover why Pinot Noir is called the “heartbreak grape” and why winemakers everywhere continue to chase its perfection.We’ll explore the grape’s history, how it’s genetically linked to other famous varieties, what makes it thrive in cooler climates, and the major regions producing outstanding Pinot Noir today. You’ll also learn how oak, fermentation styles, and even your glass shape can change what you taste. So, whether you’re a red wine enthusiast or just starting your wine journey, this episode will deepen your appreciation for one of wine’s most captivating grapes.Don’t miss out on the other deep dives I’ve done on the following grapes - Chardonnay (Ep 6), Cabernet Franc (Ep 14), Chenin Blanc (Ep 21), Riesling (Ep 38), Barbera (Ep 45), Merlot (Ep 57), Sauvignon Blanc (Ep 104)Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!Episode Highlights:The surprising history of Pinot NoirWhy it’s called the “heartbreak grape”How terroir shapes Pinot Noir’s flavorClones, mutations, and grape family tiesKey Pinot Noir regions in BurgundyOregon vs. California Pinot Noir stylesPinot Noir from Germany to New ZealandPinot Noir’s role in ChampagneOak aging and whole-cluster fermentationServing and aging tips for Pinot NoirGo-to food pairings for Pinot NoirWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/Email - [email protected]

Ep 127What if the future of wine wasn’t about choosing between tradition and technology, but finding a way to let both thrive together?In this episode, you’ll hear from John Tan, founder of CorkVision, an AI-powered copilot for wineries. After years in the tech world, John found himself in Napa Valley, blending his expertise with a deep passion for wine. The result? A platform designed to help wineries sell smarter, protect tradition, and connect more personally with customers.John shares how wineries are responding to AI, why data matters more than ever, and how technology can actually preserve, rather than replace, the artistry of winemaking. He also explains how AI can help wineries adapt to challenges like climate change while keeping human creativity at the heart of every bottle.So, if you’re curious about how tradition and technology can work together in the wine world and want to hear how AI may shape the future of winemaking without losing its artistry, this episode is for you.And don’t miss part 1 of my episode with John where we talk about his journey from tech to wine and explore how AI is transforming customer experiences and winery operations.Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!BonChocolats: Go to bonchocolats.com to order some delicious artisan chocolate (that actually pairs well with wine)!Connect with JohnLinkedIn: https://www.linkedin.com/in/johntan/LinkedIn: www.linkedin.com/company/corkvisionInstagram: https://www.instagram.com/runfatboyrun7/Instagram: https://www.instagram.com/cork.vision/Website: https://www.corkvision.com/Resources: Txakoli: Exploring Spain’s Basque Country Signature WineEpisode Highlights:Why AI is a tool to support, not replace, winemakersHow wineries can use AI for climate change planning and long-term vineyard healthThe balance between science, tradition, and artistry in wineData privacy concerns (and why org-wide policies matter to prevent accidental leakage)Common hesitations wineries have about AI (privacy, cost, and job security)How CorkVision helps small fami

Ep 126Can artificial intelligence (AI) really change the way you enjoy wine?In this episode, you’ll meet John Tan, founder of CorkVision, an AI-powered platform designed to help wineries sell smarter, connect with customers, and streamline operations. John’s story takes us from high-powered client dinners in New York to an unplanned move to Napa Valley after a fateful night of wine tasting and, eventually, to harvest work that reshaped his perspective on wine.You’ll hear how his background in tech inspired CorkVision, where “Corky,” an AI assistant, helps wineries anticipate customer needs, personalize experiences, and manage data more effectively. From streamlining inventory to curating memorable guest tastings, John explains how AI is making life easier for small wineries and enhancing the experience for wine lovers everywhere.Whether you’re curious about how AI is changing industries, love behind-the-scenes winery stories, or simply want to know what technology means for your next glass of wine, this episode will give you a new perspective on the intersection of tradition and innovation.Thank you to the following brands for sponsoring this podcast:Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!BonChocolats: Go to bonchocolats.com to order some delicious artisan chocolate (that actually pairs well with wine)!Connect with JohnLinkedIn: https://www.linkedin.com/in/johntan/LinkedIn: www.linkedin.com/company/corkvisionInstagram: https://www.instagram.com/runfatboyrun7/Instagram: https://www.instagram.com/cork.vision/Website: https://www.corkvision.com/Episode Highlights:John’s journey from New York tech founder to Napa Valley harvest handThe story of nearly signing a lease in Napa sight unseen after a night of wine tastingWhy small, direct-to-consumer wineries face unique challenges in sales and data managementHow CorkVision and “Corky” help wineries personalize the guest experienceReal-world examples of AI-driven solutions for wineries and wine loversThe importance of balancing technology with the human side of hospitalityWhat did you think of the episode? Text me!<a rel="pay

Ep 125What if the secret to understanding wine wasn’t memorizing grapes or regions but unlocking just three key components?In this episode, I’m breaking down the building blocks that shape every glass of wine: tannin, acidity, and body. By learning how to identify these elements, you’ll not only know what you like (and don’t like), but also have the words to describe it with confidence.You’ll discover why tannins create that dry “cotton ball” feeling in your mouth, how acidity makes your mouth water, and why body is the foundation for food pairings. Along the way, you’ll get simple tasting tricks like the “chipmunk test” for tannin and the “drool test” for acidity, plus everyday comparisons (think milk or almond milk) that make wine structure easy to understand.So, whether you’re brand new to wine or looking to sharpen your wine confidence, tune in to this episode and discover these three essentials that will help you better understand your next glass of wine.Thank you to the following brands for sponsoring this podcast:Wine.com: Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!BonChocolats: Go to bonchocolats.com to order some delicious artisan chocolate (that actually pairs well with wine)!Episode Highlights:Learn what tannins are and how they create that drying “cotton ball” feelingDiscover how foods like cheese soften tannins in wineUnderstand the difference between “dry wine” and tactile drynessExplore the role of acidity in wine balance and aging potentialFind out how malolactic fermentation adds buttery flavorsTry the “chipmunk test” to identify tannins in red wineUse the “drool test” to measure acidity in your glassMatch wine body with food intensity for better pairingsCompare wine body using everyday references like milk or almond milkWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - <a href='https://www.instagram.com/cork

Ep 124Did you know there’s more to New Zealand wine than just Sauvignon Blanc?In this episode, we explore the world of New Zealand wine beyond its iconic Sauvignon Blanc. While Sauvignon Blanc from Marlborough may have put New Zealand on the map, there’s so much more waiting to be discovered. From Chardonnay and Pinot Gris to Pinot Noir, Syrah, and Bordeaux-style blends, the country produces an incredible range of wines that deserve a place on your table.We’ll learn a little bit about New Zealand’s wine history, as well as why Sauvignon Blanc became the nation’s global calling card, and explore the regions shaping the future of its winemaking. From the innovative Chardonnay of Hawke’s Bay to the aromatic whites of Nelson and the elegant Pinot Noir of Central Otago, this episode uncovers the hidden gems that rarely leave the country but absolutely should.You’ll also discover tips for finding these wines outside of New Zealand and how asking your local shop can make a real difference in what’s available. So, if you’re curious about the wines New Zealand has to offer beyond Sauvignon Blanc and want fresh ideas for what to look for at your local shop, this episode is for you.Thank you to the following brands for sponsoring this podcast:Wine.com: Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)Vacu Vin: Go to us.vacuvin.com and use code CORKANDFIZZ for 20% off your order!BonChocolats: Go to bonchocolats.com to order some delicious artisan chocolate (that actually pairs well with wine)!Resources: New Zealand Wine Map: https://winefolly.com/images/wine-regions/newzealand/hero-newzealand-map.jpg Discover the Wines of New Zealand: A Beginner's Guidehttps://www.falstaff.com/en/news/more-than-sauvignon-blanc-new-zealands-new-wine-culturehttps://www.gourmettraveller.com.au/drinks/new-wave-new-zealand-wines/https://www.nzwine.com/ Episode Highlights:How New Zealand’s wine industry overcame early obstacles to flourishWhy Sauvignon Blanc became the country’s signature grapeKey wine regions of New Zealand and their specialtiesHidden ge

Ep 123Did you know Germany made top of the line Sparkling wine?In this episode, I’m diving back in with importer and winemaker Lisa Tupetz to explore the side of German wine most people never hear about. We’re talking about Sekt, Germany’s sparkling wine, and how to tell if you’ve grabbed the real deal made in the traditional Champagne method. You’ll also hear about Elbling, an ancient grape variety that nearly disappeared, and why it should be on your radar the next time you’re wine shopping.Lisa shares her top bottle picks if you’re curious to try German wines for yourself, plus the story of how she managed to get her wines on the prestigious French Laundry list (spoiler: it’s pretty incredible). She also shares the story of a non-alcoholic sparkling wine that won over sommeliers at The French Laundry, showing just how innovative German winemaking can be. We’ll also chat about her wine club and a brand-new importer collective that’s helping small producers reach more drinkers here in the U.S.So if you’ve ever wondered how to branch out from Riesling or want to discover wines you won’t find at your local shop, this episode is full of ideas to get you started.And if you are ready to try some wines from Tupetz Wine Collection you can do so here and save 15% with the code CORKFIZZ15.Thank you to Wine.com for sponsoring this episode. Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)This is part 2 of my conversation with Lisa so if you missed part one be sure to go back and listen in!Resources: Klassische Flaschengärung is the term that Lisa said meant “bottle fermented”Connect with LisaWebsite - www.tupetzwine.com Instagram - @tupetzwineEpisode Highlights:What makes German sparkling wine (Sekt) unique and how to identify quality bottles.Elbling: the ancient grape making a modern comeback.Three recommended bottles to try if you’re new to German imports.Behind the scenes of Lisa’s wine clubHow these wines ended up on the French Laundry’s prestigious list.The surprising story of a non-alcoholic sparkling wine that won over sommeliers at The French Laundry.The Small Poppies Wine Collective and its mission to support small importers.Common wine myths that bug LisaWhat did you think of the episode? Text me!<a rel="payment" href="https://www.buzzsprout.com/2189095/support

Ep 122What if everything you thought about German wine was only half the story?Today I am joined by Lisa Tupetz who is sharing her journey to becoming a winemaker and importer who turned a chance trip to New Zealand into a lifelong passion for wine. From vineyard work to building her own import company, she shares how curiosity, setbacks, and perseverance shaped her career.We dive into what it really takes to bring wine from Germany to your glass in the U.S.- from regulations and shipping hurdles to tariffs and labeling laws. You’ll also learn why not all German wines are sweet Rieslings and how the country produces everything from world-class Pinot Noir to sparkling wines made in the traditional Champagne method.Our conversation also dives into sustainability, the truth behind “organic” and “natural” wine labels, and why asking the right questions about what’s in your glass matters.Lisa Tupetz is a winemaker, distributor, and the founder of Tupetz Wine Connection. Raised in Germany and educated in Enology and Viticulture at the Geisenheim University, Lisa moved to San Luis Obispo, CA in 2018 to make wine. After suffering a work injury in 2020 which made her take a break from winemaking, Lisa craved the taste of home. At the same time, the future of wine distribution within Germany, which relies on outdoor festivals and big social gatherings, was quite uncertain due to Covid. Through mutual necessity, years of friendship, and dedication, TWC was born.You won’t want to miss this behind-the-scenes journey of German wine, from family vineyards to your table, and why it’s more complex (and fascinating) than you may think.And if you are ready to try some wines from Tupetz Wine Collection you can do so here and save 15% with the code CORKFIZZ15.Thank you to Wine.com for sponsoring this episode. Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)Connect with LisaWebsite - www.tupetzwine.com Instagram - @tupetzwineEpisode Highlights:How a trip to New Zealand led to an unexpected career in wineWhat it’s like to start a German wine import company in CaliforniaThe complex process of importing wine to the U.S.Why German wine is far more than just sweet RieslingSustainability, organic certifications, and natural wine explainedThe importance of relationships with winemakers and their familiesWhat did you think of the episode? Text me!Support the show<

Ep 121What if the magic in your glass could be traced step by step from vineyard to bottle?In this episode, I’m giving you a beginner-friendly journey through the winemaking process. From planting the vines to harvesting grapes, you’ll learn the essential factors that shape wine long before it reaches your glass. You’ll also hear how grapevines grow and ripen each season from bud break to flowering to véraison before they’re finally ready for harvest.Once the grapes are picked we’ll move into the winery, breaking down the steps of sorting, crushing, pressing, and fermentation. Along the way, you’ll learn the meaning behind common wine terms like “must,” “maceration,” and “lees,” explained in plain English so you feel more confident next time you hear them at a tasting.We’ll also explore the differences between red, white, rosé, orange, and sparkling wines, plus how fermentation vessels like stainless steel, oak, and even clay amphora impact flavor and texture. And since the wine bottle also makes a difference, you’ll learn about the role of aging, bottling choices (including corks vs. screw caps), and how those final decisions influence the wine in your glass.So, whether you’re new to wine or looking to deepen your knowledge, this episode will give you a clear, approachable overview of how grapes transform into the wines you love!Thank you to Wine.com for sponsoring this episode. Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)Resources:All about Sparkling Wine - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-44What is an Orange Wine - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-18Episode Highlights:Going back to basics: How is wine actually madeThe vineyard decisions that shape grape quality: climate, soil, and grape varietyKey stages in the grape growing cycle: bud break, flowering, véraison, harvestSorting, crushing, and pressing: what really happens to the grapesFermentation made simple with a fun Pac-Man analogyThe difference between natural and cultured yeastsWinemaking jargon decoded: must, maceration, lees, malolactic fermentationStyle breakdowns: red, white, rosé, orange, and sparkling winesHow barrels, tanks, and amphora influence flavor and textureWhat did you think of the episode? Text me!Support the show<p

Ep 120What comes to mind when you hear the word “hybrid”? Probably a car you can plug in and not a grape growing on the vine! But in the world of wine, hybrid grapes are sparking some of the most important conversations about sustainability, climate change, and the future of winemaking.In this episode, I’m diving into what hybrid grapes actually are, how they’re different from crosses, mutations, and clones, and why they’re gaining more attention than ever before. From their fascinating history in early American vineyards to their controversial banning in France, hybrids have a story that’s as complex as the wines they produce.You’ll learn the benefits of hybrid grapes such as their natural disease resistance, ability to thrive in tough climates, and role in reducing chemical sprays alongside the challenges, including lingering market stigma and misconceptions about their flavor. We’ll also look at where these grapes are grown today, from the cold Midwest and Canada to Northern Europe and even Champagne, and why winemakers are experimenting with them in response to shifting climates and consumer curiosity.Finally, I’ll share examples of hybrid grapes you can actually find and taste such as Vidal Blanc, Marquette, Norton, and Baco Noir, along with what makes them unique in the glass. So, if you’ve ever wondered what the future of wine might look like, this episode will show you why hybrid grapes could be leading the way.Thank you to Wine.com for sponsoring this episode. Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)Resources:Embracing hybrid grapes and creating unique wine with Wisconsin winemaker Erin Rasmussen - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-10Episode Highlights:What hybrid grapes are (and how they differ from crosses, mutations, and clones)The history of hybrid grapes in the U.S. and EuropeBenefits of hybrids: disease resistance, climate adaptability, sustainabilityDownsides: market stigma, lower tannins, historical bansWhere hybrids are grown today, from North America to Northern Europe and BrazilHow climate change and consumer demand are fueling interest in hybrid grapesExamples of notable hybrids: Vidal Blanc, Seynal Blanc, Cayuga White, La Crosse grape, Marquette wine grape, Norton grape variety, Baco NoirWhat did you think of the episode? Text me!Support the showDon't

Ep 119What happens when the interviewer becomes the interviewee? For this milestone episode, things look a little different and a lot more personal!In celebration of turning 30, I’m sitting on the other side of the mic while my husband (aka “Mr. Cork & Fizz”) takes over the questions. From how this wine journey began to the lessons I’ve learned running a business, you’ll hear personal stories and reflections I’ve never talked about on the podcast.You’ll hear how Cork & Fizz was born out of a casual wine club, the challenges of building a business without a formal background, and the pivots along the way that shaped it into what it is today. We also dig into how to host your own wine nights, from picking themes and setting the vibe to keeping guests engaged without overcomplicating the experience.We also talk about podcasting, the behind-the-scenes planning that keeps weekly episodes flowing, and what it’s really like to show up consistently as a creator. Plus, I open up about big life updates, including a surprise announcement which ties into how I’m navigating tastings without drinking, and my hopes for balancing business and motherhood.So, if you’re curious how a casual wine night with friends turned into a thriving wine education business and a hit podcast, this episode is full of stories and tips you won’t want to miss!Thank you to Wine.com for sponsoring this episode. Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)Episode Highlights:The story of how Cork & Fizz began during a rainy cabin weekendTips for turning friends into wine drinkers (without pressure)Essential skills for starting a wine-related businessThe journey of launching and sustaining a podcastHosting your own wine nights: themes, notes, and tipsThoughts on pregnancy, wine, and planning for maternity leaveDream wine regions still on the bucket listWhich wine I would pick if I was on a deserted islandWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - <a href='h

Ep 118What if the biggest barrier to wine sustainability isn’t the farming, but the bottle itself?In part 2 of my conversation with Daniel Rodriguez, CEO of Currently Wine Co., we dive deep into how wine packaging, labeling, and consumer education all play a role in shaping a more sustainable and inclusive wine industry. We explore Currently’s decision to use aluminum bottles instead of glass, not just for aesthetic appeal, but to drastically reduce the wine’s carbon footprint. Daniel breaks down why weight and distance matter in emissions, and how switching from glass to aluminum can cut the carbon footprint in half.You’ll learn why Currently is proudly certified vegan and how they’re promoting transparency around additives, sugar content and winemaking practices. Daniel also explains why they include calorie and sugar information on their bottles, even though it’s not required, to help consumers feel more informed and empowered.We also dig into the consumer psychology behind wine packaging and labeling, including how words like “dry” are often misunderstood. Daniel explains how they approach wine education without snobbery and how their Sauvignon Blanc was intentionally crafted to be crisp, clean, and grapefruit-free; think more Sancerre than California. Plus, you’ll hear why aluminum bottles are more approachable than cans and how they make the wine more portable and shareable.So, if you are ready to dive into how Currently balances sustainability, quality and approachability all while creating a wine that’s meant to be enjoyed anywhere, from boats to beach to your backyard, then this episode is for you!Thank you to Wine.com for sponsoring this episode. Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)As a listener of this podcast, go to https://currentlywine.com/ and you will receive a 20% discount with promo code CorkandFizz20 - discount valid through 9/23/2025. Up to 3 purchases per customer.Connect with Daniel LinkedIn - https://www.linkedin.com/in/drodriguez4/Episode Highlights:How aluminum bottles cut carbon emissions in halfWhy Currently is certified vegan and what that really meansWhere Currently gets their grapes from and how the wine is madeCurrently’s flavor profile and what sets it apart from CA and NZ Sauvignon BlancWhat did you think of the episode? Text me!Support the sh

Ep 115What if the wine industry’s biggest problem isn’t quality, but the connection to the wine?Today’s guest, Daniel Rodriguez, saw an opportunity to bring fresh energy and better marketing to wine. With a deep passion for wine and a sharp eye on consumer trends, he's building a brand that meets today’s drinkers where they are.Daniel, the owner and CEO of Currently Wine Co., plans to use his skills in building tech brands to bring a disruptive wine brand into a slow moving industry, ripe for change. Over the previous 11 years, he has led the marketing function for 3 startup B2B tech companies. In 2021, he co-authored "Experience is Everything," a book about the future of customer service in an increasingly digital world.In this episode, you’ll hear how one bottle of Argentinian Malbec opened the door to Daniel’s wine obsession, and why he believes wine brands are failing to connect with modern consumers. We explore what younger wine drinkers really care about, why Sauvignon Blanc is Currently’s first release, and how branding and sustainability can go hand-in-hand.Daniel also breaks down the marketing mistake many wine brands make: selling to themselves, not their customers. He shares what makes lifestyle wine buyers different from collectors and why understanding that difference is key to standing out in a crowded market. Plus, Daniel shares why he believes the wine industry is missing a massive opportunity to reduce its carbon footprint and how packaging plays a key role in that shift.So, if you’re curious about how someone outside the traditional wine world is rewriting the playbook, this episode will give you a whole new perspective on what’s possible and what’s needed to move the industry forward!Thank you to Wine.com for sponsoring this episode. Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)As a listener of this podcast go to https://currentlywine.com/ and you will receive a 20% discount with promo code CorkandFizz20 - discount valid through 9/23/2025 and up to 3 purchases per customer.This is part 1 of my interview with Daniel so don’t miss part 2 next week!Connect with Daniel LinkedIn - https://www.linkedin.com/in/drodriguez4/Episode Highlights:Why most wine brands are marketing to the wrong audienceThree types of wine consumers and which one Currently targetsWhat makes Currently wine disruptive (and it’s not the wine itself)Sustainability and packagingWhat did you think of the episode? Text me!Support the sh

Ep 116Is Syrah the same as Shiraz?In today's episode you are getting a sneak peak inside one of my Cork Crew virtual tastings where we compare Syrah and Shiraz, two names for the same grape, grown in very different parts of the world.This exclusive replay offers a deep dive into the differences between Old World Syrah from France’s Northern Rhône and New World Shiraz from Australia, showing how climate, winemaking style, and even culture influence the final flavor in your glass.You’ll learn why Syrah is often described as bold, meaty, and peppery, and how it became a favorite among both sommeliers and casual wine drinkers. We cover the grape’s origins, its parentage, and how vineyard elevation and skin contact during fermentation shape its intensity. You’ll also get a breakdown of key Northern Rhône appellations like Hermitage and Côte-Rôtie, including how the area's terrain and traditions bring out different sides of Syrah.Then we dive into Australia to uncover what makes Shiraz so distinct. From century-old vines in Barossa to cooler coastal climates in McLaren Vale and Hunter Valley, discover how Australian winemakers blend innovation with tradition and why “Shiraz” might just be their playful spin on a grape they’ve made entirely their own.So, if you’ve ever wondered how to spot the difference between Syrah and Shiraz when shopping the wine aisle, this episode will help you know exactly what to look for!Thank you to Wine.com for sponsoring this episode. Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)Episode Highlights:Syrah vs Shiraz - Are they the same?Where Syrah originated and why it's so widely planted todayOld World vs. New World wine characteristics and how they show up in SyrahKey differences between Rhône Syrah and Australian ShirazNotable wine regions: Côte-Rôtie, Hermitage, Barossa Valley, McLaren Vale, Hunter ValleyHow extended skin contact and vineyard elevation affect Syrah’s bold flavorsWhy “Old Vine” labeling in Australia can be misleading and how Barossa’s Vine Charter helps clarify itWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide <b

Ep 115What if the wine industry’s diversity problem isn’t a lack of people but a lack of acknowledgment?Today, I have Anaïs and Rachel from AniChe Cellars back on the podcast and they are sharing their honest take on representation in the wine industry. They share why true diversity in wine goes beyond who owns the winery as well as how much of the industry’s skill, labor, and soul is often overlooked. They reflect on Rachel’s time with the Washington Wine Commission, the systemic issues that still exist, and the shifts needed to make wine more equitable and accessible.They also take us behind the scenes of their sparkling winemaking process, from bottle fermentation and hand-riddling to the hands-on care behind every release. Plus, Rachel and Anaïs each share their top three wine picks for anyone wanting to try AniChe wines, along with their favorite food pairing that says it all: salty and bubbly!So, if you’re curious about how winemakers are reshaping the future of wine and want a look inside a Washington winery that is doing things differently, this episode is for you!And don’t miss part 1 of my conversation with Rachel and Anaïs of AniChe Cellars!Thank you to Wine.com for sponsoring this episode. Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)Connect with AniChe Cellarshttps://www.instagram.com/anichecellars/Save 30% off your purchase with promo code CORKANDFIZZEpisode Highlights:Challenges and efforts in promoting diversityRepresentation and the value of vineyard workersGenerational shifts shaping the future of wineEthical and inclusive practices in winemakingTop 3 AniChe wine recommendationsSparkling wine production at AniChe cellarsWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - <a href='https://www.facebook.com/co

Ep 114Can grapes truly thrive in a place shaped by fire, wind and water? These winemakers say yes and they have the wine to prove it!In today’s episode, I’m chatting with Rachel Horn and Anaïs Mehra of AniChe Cellars, a mother-daughter winemaking team based in Washington’s Columbia Gorge. We dive into what it’s like to build a winery from scratch, make wine as a family, and care for the land in a way that supports future generations.We explore what makes Columbia Gorge such a magical (and wildly diverse) place to grow grapes, why they believe in working with the elements, not against them, and how they’re navigating the real challenges wildfires smoke and unpredictability. You’ll also hear how Rachel and Anaïs are moving away from conventional farming in favor of more regenerative, nature-driven practices and why sustainability isn’t just a trend in their vineyard, it’s a long-term legacy plan.AniCHe Cellars was established in 2009 championing red and white blends from Washington State. Now this second generation winemaking family in the Columbia Gorge, are producing estate white and sparkling wines, and estate reds, too! This winery is always women-made, "Renewing the tradition of women making wine" and they focus on low intervention, vintage driven wines. So, if you’re curious about what makes the Columbia Gorge so special and want a behind-the-scenes look at the challenges and heart behind every bottle then this episode is for you!Thank you to Wine.com for sponsoring this episode. Go to Wine.com/corkfizz and use code CORKFIZZ for FREE shipping on your order over $150. (Limit one per customer.)Connect with AniChe Cellarshttps://www.instagram.com/anichecellars/Save 30% off your purchase with promo code CORKANDFIZZEpisode Highlights:The story behind AniChe CellarsAnaïs Mera’s path into winemakingWhat to know about the Columbia Gorge wine regionWhat makes Columbia Gorge one of the most unique AVAsHow smoke taint affects wine and why it’s so complexTransitioning away from conventional vineyard practicesThe practicality of sustainability winemakingThe emotional and financial impact of losing a vintage What did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - <a href='https://www.corkandfizz.com/free-wine-tasting-guide

Ep 113When you think about summer wine, is it all about Rosé and Sauvignon Blanc? Think again! In this week’s episode, we are going beyond those two standbys and digging into some more unique and refreshing options.Today, I’m sharing 13 unique wines that are perfect for those warm summer nights and they might just become your new favorites! We’ll explore zesty white wines like Picpoul de Pinet, Roussanne, Godello and Txakolina, along with crisp Italian Gavi and even the lesser-known Viura grape (a key player in Spanish Rioja Blanco). If you thought Sauvignon Blanc was your only option for warm weather sipping, think again!And for all the red wine lovers out there, I’ve got you covered with chillable, grill-worthy reds. Think Blaufränkisch (your new BBQ bestie), elegant Etna Rosso from Sicilian volcanic soils, and bright, floral Cinsault, a grape that always brings the party. Plus, a special shoutout to Cabernet Franc and Chile’s rustic Pais for those looking to branch out even more.So, if you’re tired of grabbing the same bottle every time it gets hot out, this episode will give you a whole new summer wine shopping list.Ready to join my summer wine challenge?! You can learn more here!ResourcesWhite wines: Picpoul, Roussanne, Godello, Pouilly-Fumé, Txakolina, Viura, GaviRed wines: Blaufränkisch, Etna Rosso, Cinsault, Cabernet Franc, PaísOther: Pet Nat Rosé, Bugey-CerdonEpisode Highlights:2025 Summer Wine Challenge: how it works & what you can winWhite wines that deserve your attention: Picpoul, Roussanne, Godello, Txakolina, Viura, GaviChillable reds you’ve probably never tried: Blaufränkisch, Etna Rosso, Cinsault, Cabernet Franc, PaísSparkling wines for summer: Pet Nat Rosé & Bugey-CerdonWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandf

There is a lot more in your wine glass than you’ve been led to believe, and most of it never makes it onto the label! From sulfites and oak chips to egg whites, fish bladders and even additives that require hazmat suits to handle, in the episode, I’m sharing what’s actually in your wine glass and why it matters.We’ll dig into the difference between common additives that help stabilize and shape wine and the corrective additives used to “fix” flaws or standardize mass-market bottles of wine. We’re talking about everything from yeast cocktails to Mega Purple and powdered tannins, plus the surprising ingredients that make some wines non-veganI’ll share why your favorite red blend tastes the same year after year, and what’s really behind those wine headaches (spoiler: it’s probably not sulfites).So, if you’re curious about what’s really in your wine glass and want to easily understand the world of wine additives, then this episode is for you!Thank you to VoChill for sponsoring this episode. Go to Vochill.com and use code CORKANDFIZZ for 15% off your order!Episode Highlights:Understanding wine additivesCommon additives in winemakingThe role of sulfites in wineThe importance of yeast in winemakingFining and clarifying agents in winemakingCorrective additives in winemakingWhat did you think of the episode? Text me!Support the showDon't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide Connect with me:Cork and Fizz - https://www.corkandfizz.com/Instagram - https://www.instagram.com/corkandfizz/Facebook - https://www.facebook.com/corkandfizz/Email - [email protected]

Ep 111Why are wine tariffs making your favorite bottles of wine more expensive? Do these wine tariffs hurt American businesses and consumers more than our foreign counterparts?Do the words “wine tariffs” make your eyes glaze over or do you low-key panic because you’re not even sure what a wine tariff is? In today’s episode, I have Erik Segelbaum back on the podcast and we are discussing all things wine tariffs! Erik is laying out, in an easy-to-understand way, what wine tariffs are, where they came from and most importantly, why they might hit your wallet way harder than you think. Erik shares why these tariffs, especially with the US’s unique three-tier alcohol distribution system, end up hurting American small businesses and wine lovers more than they do those of our foreign counterparts.So, if you are curious about how wine tariffs really affect your wallet, your choices at the store, and the entire American wine industry, then this episode is for you!Thank you to VoChill for sponsoring this episode. Go to Vochill.com and use code CORKANDFIZZ for 15% off your order!Don’t miss part 1 of my interview with Erik where we talk about the generational wine differences in wine consumption and drinking habits  of millennials, Gen Z and boomers.Connect with ErikInstagram: https://www.instagram.com/erik4wineInstagram: https://www.instagram.com/goodsomm/Website: https://www.thesomlyay.comWebsite: https://goodsomm.com/Skip the waitlist and join GoodSomm: https://goodsomm.com/secret/Discover Beaujolais in 5 Minutes: https://www.youtube.com/watch?v=YkfGzptxBk8&ab_channel=DiscoverBeaujolaisEpisode Highlights:What wine tariffs are and their originsRetaliatory vs blanket wine tariffsThe three-tier alcohol distribution systemEconomic effects on tariffsDomestic economic damage from tariffsWhy foreign producers aren’t directly hurt by US tariffsWine trends and industry changesWhat did you think of the episode? Text me!Support the showDon't Forget to Downloa

Ep 110Why do millennials and Gen Z approach wine so differently from previous generations and what does that mean for the future of wine? And what does it really take to go from line cook to award-winning sommelier and industry leader?Today’s guest, Erik Segelbaum, is an Advanced Sommelier with the Court of Master Sommeliers, Food & Wine Magazine 2019 Sommelier of the Year, and 2020 Wine Enthusiast 40 under 40 Tastemaker with over 3 decades of industry experience. Erik is the founder of GoodSomm–a luxury lifestyle wine club, is the co-owner of Amalfi Beverage Company–luxury RTD cocktails, and SWIG Partners–an import and distribution facilitation agency. Plus, he has been Smithsonian’s national wine educator since 2019, hosting monthly consumer classes!Erik pulls back the curtain on what it really means to be a sommelier in today’s world and candidly shares the realities beyond the glamour, from managing wine lists and training staff to accounting and clogged toilets.Erik shares his thoughts on the generational differences between millennials and Gen Z in wine consumption and drinking habits. We talk about why these groups are adventurous yet disloyal to brands, and how their priorities, such as sustainability and social ethos, differ from the boomer generation. And, we dig into how the psychology of social media has shaped younger generations' approach to wine, often placing values and image above just the taste itself.So, if you are ready to dive into the ever-evolving tastes of today’s wine drinkers, then this episode is for you.Thank you to VoChill for sponsoring this episode. Go to Vochill.com and use code CORKANDFIZZ for 15% off your order!Connect with ErikInstagram: https://www.instagram.com/erik4wineInstagram: https://www.instagram.com/goodsomm/Website: https://www.thesomlyay.comWebsite: https://goodsomm.com/Skip the waitlist and join GoodSomm: https://goodsomm.com/secret/Episode Highlights:Erik’s journey from chef to SommelierRealities of working as a SommelierWine consumer psychology by generationHow different generations select, appreciate and are loyal to wine brandsThe natural wine movement and its generational appealWine trends and market changesWhat did you think of the episode? Text me!Support t