To download the transcript CLICK HERE

This is part two with the expert of Burgundy and Master of Wine, Jasper Morris. As we spoke about in the episode before, he has published two editions of his book “Inside Burgundy”, which both times has won the Andre Simon Prize. So this episode we are going through the regions of Burgundy from the Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Mâconnais. I am not going to touch on Chablis at the top or Beaujolais at the bottom as they deserve episodes to themselves. Jasper will be giving us some of his best value regions to look out for, some buying advice and his personal favourite Grand Crus.

If you want to skip ahead:

1.39: Interesting young producers and regions to look out for.

5.21: When was the appellation system created?

6.08: Explaining the appellation system.

12.04: More value wine regions to look out for.

13.27: The grape variety Aligoté.

15.11: One of Jasper’s special memories in Burgundy

17.20: A run down of all the regions and points to note about them,

24.28: Is climate change affecting where to plant on the slopes?

26.29: Jaspers personal favourite Grand Crus

29.22: Inside Burgundy website

And if the podcast isn't enough....

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]

Until next time, Cheers to you!

To download the transcript CLICK HERE

This is part one of two with the expert of Burgundy and Master of Wine, Jasper Morris. He has published two editions of his book “Inside Burgundy”, which both times has won the Andre Simon Prize. There really isn't much that Jasper doesn't know about Burgundy over the four decades that he has dedicated to this region. So this episode we'll be talking about the quality of Pinot noir and discussing the styles of this great variety across the world. Of course, Chardonnay will get a little attention to, we'll be talking about the use of natural yeasts in Burgundy and the changes in Burgundy over the last 40 years, looking at the use of fertilizers and their effects, the technologies that have been adopted and premox (premature oxidation).

If you want to skip ahead:

2.32: Chat with Jasper

4.33: How Jasper became a UK importer of Burgundian wine

8.14: What is the allure of Burgundy?

9.57: Addressing the cliches of Burgundy ie: The Holy Grail and being a minefield

14.51:  Janina’s experience with a Grand Cru Musigny Comte George de Vogue

17.14: Does a new world or old world pinot style exist?

19.59: The flavours and descriptors for Pinot Noir

23.31: Chardonnay

26.07: Using natural yeast

27.59: How has Burgundy changed over the last 40 years?

29.55: Use of fertilizers and chemicals

32.39: Going organic and biodynamic

34.00: Premox

35.41: Natural cork, Diam cork, capusules and wax

39.26: The price changes in Burgundy

40.45: The differences between both editions of “Inside Burgundy” Book

AND NEXT WEEK: Part 2: We will run through the wine regions from top to bottom.

And if the podcast isn't enough....

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]

Until next time, Cheers to you!

To download the transcript CLICK HERE

We are back with wine educator Jimmy Smith for part two and we are talking about the wines from the Canary Islands. We'll be looking at the major grapes that grow across this sun worshipers Archipelago, with a major focus on Tenerife. Why Tenerife? Because this is the main producer and exporter of Canarian wines with an incredibly rich and interesting history.

His YouTube channel “Wine with Jimmy” and his other wine businesses. He has just started making wine in England. We'll be discussing his journey, some wine disaster stories and then will get stuck in to learning about Jura. So, pour yourself a glass of wine and let's go.

If you want to skip ahead:

1.53: Discussing Jimmy’s YouTube channel “Wine with Jimmy”

12.23: Visiting the Canary Islands and the intrigue of these volcanic wines

17.00: The biggest island Tenerife and it’s wine history

22.12: The Epic Wines of the Canary Islands by Santo Bains – a must read

24.31: Listán Blanco

30.10: Cordon Trenzado – the art of trellising in Tenerife

34.26: Touching on the DO’s

36.11: Listán Negro

42.00: Negramoll

44:00: Tacoronte-Acentejo DO

46.30: Baboso Negro

49.00: Castellana Negra

50.51: Lanzarote

NOTE: The is an episode on Wines of Lanzarote (Ep49) with Ollie Horton of Wine Tours Lanzarote. CLICK HERE TO LISTEN.

And if the podcast isn't enough....

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

To download the transcript CLICK HERE

I AM BACK FOR 2023! And I am starting strong. I have wine educator Jimmy Smith talking to us about the Jura wine region in France. Jimmy is one of the best wine educators out there. You'll hear through this podcast all about Jimmy's wine schools. His YouTube channel “Wine with Jimmy” and his other wine businesses. He has just started making wine in England. We'll be discussing his journey, some wine disaster stories and then will get stuck in to learning about Jura. So, pour yourself a glass of wine and let's go.

If you want to skip ahead:

2.08: How did Jimmy get the wine bug

6.24: Jimmy’s best wine disaster stories during his career

15.58: Talking Jura

22.35: The Terroir in Jura

25.26: Pinot Noir in Burgundy compared to Jura

27.14: Beare Green Winery in England (Jimmy’s winery) and using Burgundy V Champagne clones

35.28: The grape variety Poulsard

39.59: The grape variety Trousseau

43.07: The grape variety Savagnin

48.00: Chateau Chalon and aging Savagnin under flor

50.47: La Percée du Vin Jaune, wine festival in February

53.29: The three styles of Savagnin

56.44: Vin de Paille

58.50: The history of aging wine under flor

1.01.13: L’etoile sub region

And if the podcast isn't enough....

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

To download the transcript CLICK HERE

This is Part 2, all about Romanian wine and we are continuing our conversation with Philip Cox, Owner of the largest Romanian Winery, Cramele Recas. In this episode we will focus on the country’s flagship variety: Fetească Neagră but we will also be discussing the other grapes you need to try alongside Pinot Noir which is just incredible value. We will also be talking natural wine, organic wine and orange wine alongside some very interesting conversations on the wine packaging crisis. Enjoy!

If you want to skip ahead:

3.05: The wine packaging crisis

6.15: Philip’s answer to combat the glass crisis

12.57: Natural wine – opinions

17.15: Talking about and tasting the Orange Natural Wine 2021 £10.99 Clickndrink.co.uk £9.99 Mix 12 Averys of Bristol

25.09: The winemakers behind the wines of Cramele Recas

27.54: How many Romanian wines are there and area under vine

29.24: Romania’s flagship grape variety: Fetească Neagră

33.41: Talking and tasting the Curious Parallel Fetească Neagră 2020 £9.99 Virgin Wines

37.56: Pinot Noir In Romania

42.56: Complications of making Organic wines

47.13: The other grapes in Romania that people must try: some international, some indigenous varieties

And if the podcast isn't enough....

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]

Until next time, Cheers to you!

To download the transcript CLICK HERE

Today’s episode is all about Romanian wine. And who better to talk about this than the owner of the largest Romanian Winery, Cramele Recas, responsible for more than 50% of all of Romania's wines that are exported. So, English born Philip Cox, is going to be taking us through the wine regions of this much lesser-known eastern European country. He'll be taking us on his own journey of how he ended up in Romania, the challenges he's had to take on, how to deal with adversity, how to think outside of the box, how to market to the right customer. We will, of course, be tasting and talking about one of the most famous indigenous grape varieties of Romania, Fetească regală, which means royal madam. We will discuss tourism in this beautiful country, wine making choices.

If you want to skip ahead:

2.36: How English born Philip ended up owning and running a Romanian winery

13.45: The size of Cramele Recas in terms of production and export

15.44: All the main wine regions of Romania and the grapes that grow there

19.27: Discussing the white grape variety Fetească regală

23.24: Tasting Fetele Fetească regală 2021 £10.45 Corney & Barrow

31.19: Tasting Pasari, Chardonnay - Fetească regală 2021 £9.95 Corney & Barrow

34.03: Storing all wines at 5 degrees Celsius and its effect on wines

36.22: The 2021 vintage in Romania

37.16: Describing the vineyards in Recas

41.10: Visiting the winery – and advice on a trip to Timișoara aka ‘Little Vienna

And if the podcast isn't enough....

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]

Until next time, Cheers to you!

To download the transcript CLICK HERE

This is part 2 of the deep dive series into Fortified wines: a new style of episode specifically designed to help out my WSET diploma friends. If you haven’t heard part 1, you need to go back to Episode 113 which covers intensely Sherry, Vin Doux Naturels and Rutherglen Muscat. This part 2, covering Port and Madiera. This is a flashcard-style podcast, which is a useful way for those trying to memorize the information, however, for all of you who just love wine and want to know more and increase your knowledge, this will still be a really interesting episode as you can just play it all the way through like any other episode.

If you want to skip ahead:

2.34: Port

24.54: Madeira

And if the podcast isn't enough....

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]

Until next time, Cheers to you!

To download the transcript CLICK HERE

This is part two with Carlos de Jesus from Amorim. Now we are continuing our journey into the wonderful sustainable world of cork production. This episode, you're gonna learn about the species of tree, the percentage of cork trees in Portugal compared to the rest of the Southern Iberian peninsula. You'll learn about some incredible investment that Amorim’s done to speed up the time in which the tree bark can in fact be used and we will touch on how long is normal to wait for a tree to be ready. By the end of the episode, you're gonna know how old these trees tend to get and how to actually harvest the bark. The incredibly long process of turning that bark into a cork stopper, then there is a common misconception of how oxygen is transmitted through the cork. So, Carlos will do some debunking and then right at the end you're gonna learn how to check the quality of your cork and to know that it is in good condition.

If you want to skip ahead:

2.44: The species of cork tree

3.57: Where in Portugal are the cork oak trees found

6.41: Who owns the cork oak tree forests and how long it takes for an oak tree to be ready to have it’s bark used for cork production

7.58: Amorim investment plans to speed up tree development

11.11: How old cork oak tree lives to

12.42: How to harvest the bark from the tree

15.05: Sustainability story for the people

20.16: How oxygen ACTUALLY gets into the wine inside the bottle – the truth

22.22: The advantage of natural cork over screwcap

27.07: The different types of corks at Amorim and their prices

28.51: How does the plank of bark get turned into a cylinder cork?

34.59: How do you check that your cork is in good condition?

And if the podcast isn't enough....

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]

Until next time, Cheers to you!

To download the transcript CLICK HERE

Today's theme is Cork, a natural wine stopper that has been used for centuries. They come from a forest habitat with incredible biological diversity. With the explosion of screw caps in the last 20 years, many began predicting that cork stopper would become obsolete. But the story behind cork is so much more than the fact that they are adequate at sealing the neck of a glass bottle. There are the people, the animals, an epic story of sustainability. And so, this episode, I'm talking with Carlos De Jesus, who heads the marketing and communications department at Amorim Cork, the world's leading company in the cork sector. In part one we touch on TCA, Trichloroanisole. This has been the nightmare story for cork as when wine comes in contact with a natural cork that has been affected by TCA, it changes the flavors of that wine for the worst. Flavours such as musty, wet cardboard. But we will also touch on the science that has now been used to eliminate TCA, and offers a non-detectable TCA guarantee on cork. You're going to understand the composition of a single cork and how it works, why it truly is one of the world's greatest sustainability stories, which countries produce cork, the age of the trees, and when it was first discovered. And next week will we touch on everything else, like harvesting the bark and how to convert that into the cylinder cork that we know.

If you want to skip ahead:

2.52: How did Carlos get into the Cork industry

5.43: Carlos' best wine memories

10.51: More about Amorim, the leading producer of cork and how they used technology to defeat TCA, including:

- detecting TCA

- the number of wine bottles made in a year (how many to each type of closure)

21.24: The number of cells in a single cork

24.27: The sustainability story of cork

27.39: Where are the cork oak forests

30.14: How long cork oak trees have been around and when were they first used as cork

32.06: Describing a cork oak forest during harvest

And if the podcast isn't enough....

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]

Until next time, Cheers to you!

To download the transcript CLICK HERE

This is Part two with South American wine specialist Lee Issacs. We are continuing on with Chile. We will talk about old vine Carignan, and discuss one of the associations that are really making waves in Chile, Vigno. Alongside that, we'll also be talking about MOVI, another movement that you need to know about. We also highlight old vine Pais. You will learn about it's flavours and where it originally came from. You also might find it interesting to know how winemakers in Chile are going back to the old winemaking techniques. So we will be talking about the traditional style and apparatus that is used.

If you want to skip ahead:

1.00: Wine facts on Chile's grape plantings throughout history

2.00: The synonyms of Carignan around the world

2.49: Vigno - Vignadores de Carignan

12.22: Flavours of Carignan

12.57: Talking about and tasting Garage Wine Co Lot #48, Portezuelo vineyard, Carignan 2013 About £27

17.15: Talking about Torres as a winery and it's history

20.36: Tasting Miguel Torres Vigno Carignan 2016 Current vintage release £13.99 Waitrose

24.16: MOVI - Movimiento de Viñateros Independientes

30.57: Old Vine Pais, it's flavours and it's story 

39.32: Pipeño - what does it mean, and the tradional way to make wines in Chile

NOTE: If you enjoyed listening to Lee Issacs, he has just started his own podcast with Balfour Wineries Head Winemaker Fergus Elias, and it's called The Maker and The Merchant. Check it out HERE.

And if the podcast isn't enough....

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

Or come say hi at www.eatsleepwinerepeat.co.uk

Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected]

Until next time, Cheers to you!