Alois Clemens Lageder, 6th generation winemaker in the Alto Adige, and Jo Pfisterer, head winemaker, tell the story of their region in the north of Italy. We dig into their histories, the experimentation they have going on, the grapes they're producing in the Alto Adige, and so much more. I bet you didn't know they grow Tannat and Assyrtiko in Italy! They clearly had a good time with traveling through Austin and spreading the good word.

Dr. Shelly Sethi has a family practice specializing in Integrative and Functional Medicine in Austin, Texas. She delves into her philosophies on wine as part of a balanced diet and lifestyle that promotes good digestion and low inflammation. We also talk about some of the lesser known health benefits of moderate consumption of wine as well as the famous anti-oxidant resveratrol. Love wine, life, friends, and good livin' with Dr. Shelly!

http://www.drshellysethi.com/

Grayson is winemaker of Arché Vineyard and Winery in Saint Jo, about an hour North of Dallas. An odd place you might guess for vineyards, but Grayson explains how the conditions are unique and perfect for grapes. Arché was the first to move into the neighborhood, but now there are a number of wineries moving into what the locals are referring to the Red River Valley. Check it out, there's even a guest appearance by Presley Whitehead, vineyard manager of neighboring Blue Ostrich and Grayson's fiancé!

Adam comes into the KOOP studios to talk all about South African wine. Since the 2011 vintage, he has been in charge of winemaking at Mulderbosch, and talks about his pride and reverence in Chenin Blanc. We also delve into the difficulties of Sauv Blanc, oxidative juice handling for Chardonnay, the lessons learned with red Bordeaux varieties, and so much more!

Nicolas joins us in the KOOP studios to talk about making wine in Burgundy. Nico is part of the new generation of excellent Burgundy winemakers and makes 13 wines from excellent vineyards in Volnay, Pommard, Savigny-les-Beaune, and Pernand Vergelesses. His passion for Pinot Noir really comes through, and he has quite the affinity for the no-nonsense Texas way of life.

For this episode, we're joined by Dr. Cristian Maddalena, export manager for Schiopetto (Friuli) and Siro Pacenti (Brunello). Cristian has a PhD in history and gives us a unique glimpse into the wine and culture of Northeast Italy. He has a wonderful way of describing the unique indigenous grapes of the region as well as the International varieties that have been there for centuries, as well as showing absolute pride to be part of the Schiopetto family. We talk history, vineyards, culture, food, and so much more! You can find more information at: http://www.schiopetto.it/en/

Bob Lindquist founded Qupé in the early 1980's and quickly made a name for himself in the Central Coast for Chardonnay and the Rhone varieties of Syrah, Grenach, Roussanne, Marsanne, and Viognier. In this episode, Bob gives a glimpse into California in the early days as well as how the Central Coast is a special place for grapes. He's doing something right when a 10 year old Marsanne-Roussanne blend is as fresh as a button and as complex as a marriage. Enjoy!

Last week was a celebration of WSET (the Wine and Spirits Education Trust), which is the largest third party certification body in the world. We talk with Liz Palmer, owner of the Texas Wine School, and Sissy Preston, Diploma candidate, to get a feel for the experience of the programs as well the process of taking your wine knowledge to the next level. I'll toast to that!

Brandon Watson, Austin Chronicle Food Editor, joins us for a discussion of their annual First Plates edition, in which Brandon maps out the top 100 restaurants in Austin today. He shares some wonderful info on trends in the industry, hot spot neighborhoods, and some of his favorite spots that are provide amazing food and comfort!

We're toasting International Sauv Blanc day, May 5th with a conversation with Clive Dugall, winemaker of Seresin Estate in Marlborough, NZ. Clive talks about the whole of New Zealand and the high quality practices they have going on at Seresin. Don't miss a discussion towards the end of Clive's sulfite-free experiments that he is extremely excited about! Happy Sauv Blanc day y'all!