In this episode of the Drop the Check winemake Robbie Meyer explains the physically demanding nature of the harvest season for winemakers and how their fashion choices often reflect their work environment.

Robbie and Mike also discuss the revolutionary role of technology in grape processing, yet how the essential human element remains in wine production.

Chapters

00:00 Introduction to Harvest Season and Winemaking Fashion

03:13 The Reality of Harvest Work

05:49 Fashion Trends Among Winemakers

09:05 The Impact of Climate on Harvest

11:46 Current Harvest Update and Techniques

15:05 The Role of Technology in Winemaking

17:47 The Human Element in Wine Tasting

21:12 The Importance of Community in Winemaking

24:05 Celebrating the End of Harvest

26:53 Conclusion and Future Discussions

Del Dotto Vineyards Chef Jake Johnson joins winemaker Robbie Meyer to talk about being a chef that, instead of having wine that is paired with food, making food to pair with wine.

They also discuss influences from pop culture and media. Shows like The Bear, Drops of God and Charles Chips and The Swanson man!

Band of Angels' Andrew Levi joins winemaker Robbie Meyer to discuss romanticized ideals of the winemaking industry and how the pain of reality evolved to providing musical instruments for children.

Wine great Robbie Meyer coaches Mike on growing a grape vine called Bud Wood that has been moved from Napa to Atlanta.

Robbie also introduces his own new family member.

What's it like to be the chef to stars at the most iconic spa in the world?

Chef Greg Frey sits down at the table to discuss his place at the historic Golden Door spa and how providing a healthy mindful presentation and building a strong food sourcing base with relationships with local farmers, fisherman and ranches, enhances the experience.

Robbie and Mike take a seat at the table to discuss the complicated distinction of when juice becomes wine, which leads to a deeper discussion about the nature of inspiration which becomes art, and is this sustainable when art becomes in demand and monetized.

Will the changing climate affect the taste of your favorite wine?

As dinner service starts, Robbie and Mike take a seat in the back of the kitchen to discuss how weather affects wine.

Wine and Bourbon maker Kent Jarman grabs a seat at the table for conversations in early experiences with beer and liquor, the story of bourbon production, the role of palate and trust in tasting and evaluating, the psychological effect of trusted recommendations, the scarcity and uniqueness of craft bourbon, bourbon as a beverage rather than a food pairing, the craftsmanship and variation in bourbon production. 

Takeaways

Chapters

00:00 Introduction and Happiness

01:08 The Difficulty of Maintaining a Positive Mindset

02:07 The Story of Sisyphus

03:44 The Run on Topo Chico

04:39 Introduction of Kent Jarman

05:16 Kent's Background and Love for Wine and Bourbon

06:46 The South-Centric Nature of the Show

07:46 The Story of Sisyphus and the Illuminati

08:45 The Secretive Nature of the Louisiana Food and Beverage Industry

09:31 The Popularity of Topo Chico

10:19 Kent's Introduction to Topo Chico

11:13 The Scarcity of Topo Chico

12:19 The Different Roles in the Wine and Bourbon Industries

13:44 The Role of a Vigneron

15:14 The Perception of Goodness

16:44 The Different Roles in the Wine and Bourbon Industries

17:44 The Appreciation of Bourbon and Whiskey

20:17 The Psychological Aspect of Appreciating Food and Beverage

21:20 The Influence of Louisiana Culture on Food and Beverage

23:20 The Slow Trickle of Wine and Bourbon Production in Louisiana

24:30 The Challenges of Growing Grapes in Louisiana

25:59 The Cultural Significance of Food and Music in Louisiana

26:37 The Slow Growth of Wine and Bourbon Production in Louisiana

28:16 The Perception of Goodness in the Food and Beverage Industry

29:44 The Appreciation of Bourbon and Whiskey

31:14 The Evolution of Bourbon and Whiskey Preferences

33:18 The Psychological Aspect of Appreciating Food and Beverage

36:20 The Evaluation and Sourcing of Bourbon

40:15 The Influence of Tastemakers in the Food and Beverage Industry

45:19 The Gatekeeping Role of Tastemakers

47:56 The Perception of Goodness and Expertise in the Wine Industry

50:15 The Production of Bourbon for Steph Curry

52:44 Southern Hospitality and Trust

54:20 Comfort and Connection with Australians

54:49 The Value of Expensive Bottles

56:02 The Importance of Recommendations

57:02 Cult Wines and Scarcity

57:49 Unique Aging and Barrel Variations

58:19 Food and Cooking Skills

01:00:05 Bourbon as a Social Drink

01:01:22 Craft Distilleries and Small Batch Bourbon

01:02:51 The Mystery and Fun of Distilleries

01:06:21 Variation and Uniqueness in Bourbon and Wine

01:09:20 Cooking Competition and Future Guests

01:12:43 Setting the Menu and Closing

'Sound and Nomenclature'

What is a wine blend?  

What’s the difference between a varietal vs a variety?  

And what is a Maquette…or is it a Marquette?  

This short ’small bite’ episode will answer these questions about wine, words...and sounds.

From the most luxurious restaurants such as the French Laundry, Per Se, and Bouchon, to the amazing creations at Del Dotto Vineyards, Chef Joshua Schwartz has maintained a special affection for catching the food he cooks and serves with a hook and line.

Find out what inspires Chef Josh in the kitchen and on the water as he joins winemaker Robbie Meyer on Drop the Check.