Avsnitt
-
Ep 160
You’ve probably assumed wine always gets better with age…but not all wine is meant to sit for years.
Aged wine sounds fancy, right? The older the bottle, the better it must be. Right?
Nope. Sure, some wines are meant to age. But a lot of wine you’re buying is already close to its peak and waiting too long doesn’t make it better.
In this episode, I’m breaking down what actually happens as wine ages and why aging = better doesn’t apply across the board. I’ll walk you through the simple way to think about a wine’s lifespan, how to tell if something is worth aging, and what’s really going on when wine hits its peak and then starts to go downhill.
So if you’ve been saving bottles thinking they’ll get better with time, this might change how you decide when to open them.
Resources:
You Can’t Age White Wine…Or Can You? - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-145
Why the idea that older wine is better became so commonThe bell curve that explains a wine’s lifespanWhy many everyday wines are meant to be consumed soonerWhat actually makes a wine age-worthyWhat characteristics actually allow a wine to age wellWhy many wines peak within a year or two of bottlingHow the taste and structure of wine change over timeHow storage impacts whether wine improves or declinesWhy you might not even like aged wine
Episode Highlights:What did you think of the episode? Text me!
Support the show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 159
The 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 show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected] -
Saknas det avsnitt?
-
Ep 158
Michigan 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-134
The Simple framework for understanding any wine label w/ Marie Cheslik (part 2) - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-135
Episode 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 show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 157
You’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 show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 156
If 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 show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 155
Most 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 - @tupetzwine
Connect with Max:Website: weingut-greiner.com
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 wine
Episode Highlights:What did you think of the episode? Text me!
Support the show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 154
You’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 - @tupetzwine
Connect with Max:
Website: weingut-greiner.com
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 popularity
Episode Highlights:What did you think of the episode? Text me!
Support the show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 153
Do 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-43
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 glass
Episode Highlights:What did you think of the episode? Text me!
Support the show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 152
Sweet 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-136
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 age
Episode Highlights:What did you think of the episode? Text me!
Support the show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 151
What 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/craftandcluster
The 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 show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 150
What 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/craftandcluster
The 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 show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 149
What 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-11
Episode 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 show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 148
Screw 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 show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 147
Most 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-upwcqrz
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 Ashwin
Website - https://unpinnedwineclub.com/
Instagram - https://www.instagram.com/unpinnedwine/
Grapes mentioned by Ashwin
Xinomavro (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 show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 146
You 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-upwcqrz
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 AshwinWebsite - https://unpinnedwineclub.com/
Instagram - https://www.instagram.com/unpinnedwine/
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 credentials
Episode Highlights:What did you think of the episode? Text me!
Support the show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 145
You 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 show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 144
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.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.
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 matters
Episode Highlights:What did you think of the episode? Text me!
Support the show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 143
Wine 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 winery
Katie 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.life
Winery Instagram - @1millroad
Website - 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 show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 142
What 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!
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.
Thank you to the following brands for sponsoring this podcast:
Connect with KatiePersonal Instagram - @katies.wine.life
Winery Instagram - @1millroad
Website - https://www.1millroad.ca/
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 markets
Episode Highlights:What did you think of the episode? Text me!
Support the show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect 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 141
What 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!
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.
Thank you to the following brands for sponsoring this podcast:
Why sulfites appear on wine labels
Episode Highlights:
How rare true sulfite sensitivities actually are
Why all wines naturally contain sulfites
What sulfites do in winemaking (oxidation + bacteria control)
Foods with far higher sulfite levels than wine
Why red wines often have fewer sulfites than white wines
Real reasons people get wine headaches
How tannins, sugar, alcohol, and histamines play a role
Truth about natural, organic, and “clean” wine claims
Why natural and organic wines still contain sulfitesWhat did you think of the episode? Text me!
Support the show
Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guideConnect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected] - Visa fler
