In this episode, Janina welcomes Tom Hewson, champagne correspondent for Decanter and creator of Six Atmospheres, to explore one of her favourite topics: the evolving worlds of Champagne and English sparkling wine. They dive into climate shifts, grape varieties, lost cépages, yields, soil diversity, younger producers, pruning rules, and what the future might look like for both regions.

02:19 From jazz musician to sparkling wine specialist - Tom’s unexpected journey.

03:55 Is another English Wine Report coming? Janina asks about future editions.

04:34 Behind the scenes of tasting and writing large regional reports - workload, scale and logistics.

05:57 Comparing vineyard size: hectares planted in England vs Champagne.

07:20 “How big is Champagne?” — breaking down vineyard numbers and grower totals.

09:40 Janina asks whether England is close to defining its own “grand cru” sites; Tom responds on regional potential.

12:42 Comparing English regions: southeast vs southwest, the north, and Wales - how climate shapes categories.

15:41 How climate change is affecting Champagne and England differently - and why “warmer” doesn’t always mean “easier.”

18:29 Maritime vs continental climates - should England and Champagne really be compared?

24:09 Janina asks about Voltis, the first hybrid grape permitted in a French appellation.

25:48 Tom’s experience with lost or forgotten Champagne varieties (Arbanne, Petit Meslier).

31:33 Land prices: cost of vineyard land in Champagne vs England - and why experimentation is easier in the UK.

34:19 Younger Champagne producers embracing Meunier and the rise of single-varietal Meunier wines.

38:27 How much chalk does Champagne actually have? And why England’s soil diversity could be an advantage.

41:26 Is soil diversity a benefit or a complication for England’s future?

44:04 Yields: England vs Champagne - narrowing gaps and the impact of controlled limits.

45:02 What yields Champagne would have without regulatory controls.

47:33 England’s upward trend in yields and how hobby vineyards distort averages.

49:27 Pruning systems: Champagne’s strict rules vs England’s flexibility - should England adopt more structure?

51:37 Sustainability and biodynamics: how both regions are adapting under environmental pressure.

55:34 Agro-tourism in England and Champagne

57:58 Tom’s final recommendations and key takeaways for sparkling wine lovers.

📩 Questions or feedback? [email protected]

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this episode, Janina sits down with Cristina Torres, fifth generation of the iconic Torres family and the new voice leading Marimar Estate in Sonoma. They explore the family’s Catalan roots, Marimar’s groundbreaking journey as a woman building a winery in California, the rise of Albariño and Godello in Russian River Valley, sustainability, Pinot Noir clones, and what the future looks like as Christina steps into leadership. Janina also tastes the Christina Pinot Noir and explains why she finds it one of the most romantic Pinots she has ever tried.

02:19 Marimar’s cookbooks and why they’re perfect for Christmas gifting.

02:55 Torres’ ancestral grape recovery project — 139 sites, micro-vinifications and standout varieties like Forcada.

04:52 Christina’s first harvest at DeLoach - the shock, the workload, and what she learned.

05:30 Childhood memories of wanting to join the family winery.

06:55 Five generations of Torres winemaking since 1870.

08:14 How Christina and Marimar work together and manage the mother-daughter dynamic.

11:00 Marimar’s pioneering story: emigrating from Franco-era Spain and founding a winery in California.

13:22 What makes Russian River Valley unique: fog, Pacific influence, cool climate.

15:12 Whether Green Valley is the coolest AVA in Sonoma.

16:41 Christina’s years in the UK at John E. Fells and how they shaped her career.

19:40 Differences in leadership style between mother and daughter.

21:26 Early plantings of Chardonnay and Pinot Noir at Marimar Estate.

23:04 Albariño in Sonoma - similarities and differences compared to Galicia.

24:27 Godello in Russian River: aromatics, texture, concrete eggs and fan favourite status.

27:04 The first (too cold) Albariño attempt in Sonoma Coast.

28:18 Why Pinot Noir remains their flagship grape.

29:43 The Christina Pinot Noir: barrel selection, extra ageing, structure and depth.

31:19 Janina’s tasting notes - a romantic, perfumed, seductive Pinot.

33:12 Where to buy the wines in the UK (Vinum £2019 £65.20).

34:00 The estate dogs and their enthusiastic greetings.

35:09 Winery vs. house - the masía architecture and events at Marimar’s home.

36:03 The Torres legacy: sustainability and ancestral grape recovery.

37:58 The suitcase-cuttings story and the visit from the inspector.

38:28 Janina reflects on why Marimar is such an inspirational figure.

41:11 Pinot Noir clones: 115, 667, 777 and Pommard.

42:17 What makes Pommard so balanced and expressive.

43:52 A vineyard surprise: the tiny Mencía trial block.

45:17 Fun story - six-year-old Christina baking cookies for the future King of Spain.

To follow Marimar Estate on Instagram CLICK HERE and Christina Torres CLICK HERE

📩 Questions or feedback? Email: [email protected]

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this festive episode, Janina sits down with Duncan Gammie, founder of The Wee Vinoteca, to build the ultimate Christmas Wine Box. Together they explore pairings for classic holiday dishes, taste through six standout bottles, and unpack why English fizz, Greek Assyrtiko and South African Chenin Blanc belong at your Christmas table this year.

[01:37] The Christmas Pairing Game begins - smoked salmon, prawn cocktail, Stilton, roast turkey, roast beef, nut roast, mince pies, sticky toffee pudding and panettone - what are the perfect wine pairings? 

[21:45] Duncan shares his background, how The Wee Vinoteca started, which recently won Wine Club of the Year from IWC.

[24:26] Introducing the Christmas Wine Box - six wines designed to cover the entire holiday table with versatility and balance.

[24:48] Black Chalk Classic Cuvée – English Sparkling Wine (Hampshire, UK)

[29:04] Visiting English vineyards - where to go. 

[31:35] Muses Estates, Assyrtiko (mainland Greece)

[37:45] The conversation widens to Greek grapes and styles – Assyrtiko, Xinomavro, Savatiano, Roditis and today’s fresher, high-quality Retsina – with advice on discovering them by the glass or in tastings.

[39:20] Brookdale, Old Vine Chenin Blanc (Paarl, South Africa)

[43:40] Roccafiore, Sangiovese (Umbria, Italy)

[47:51] Hey Diddle, Malbec/Cabernet Sauvignon (Claire Valley, Australia)

Discussing the Claire Valley, and what is happening in this region, alongside practical tips on opening bottles sealed with wax.

[51:54] Diatominist, Pedro Ximénez (Jerez, Spain)

Explaining how PX sits within the broader (and sometimes confusing) Sherry styles and why this luscious, nutty, treacle-like dessert wine blows people’s minds at Christmas fairs.

[57:17] Duncan and Janina note that PX is usually perfect in small pours, talk about visiting Montilla-Moriles near Córdoba, and tempt listeners with the idea of tapas-hopping through a city that boasts four UNESCO World Heritage Sites.

[57:46] Asked which wine he always opens at Christmas that isn’t necessarily in the box, Duncan admits it’s English fizz – a sparkling wine he and his wife love and a non-negotiable part of their celebrations.

[58:26] To visit The Wee Vinoteca, visit their site HERE and you can purchase The Staff Christmas Picks Case CLICK HERE.

📩 Questions or feedback? Email: [email protected]

Until next week – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this episode, Janina sits down with Natasha Hughes MW, author of The Wines of Beaujolais, to explore one of France’s most misunderstood wine regions. They discuss why Beaujolais is far more than simple Nouveau, how over 300 soil types and multiple winemaking styles shape the wines, and why Gamay can age beautifully.

 📚 Find Natasha’s book: The Wines of Beaujolais (Academie du Vin)

[00:32] Beaujolais Nouveau Day recap and shifting the focus to the deeper complexity of the region.

📩 Questions or feedback? Email: [email protected]

Until next week – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this lively, laughter-filled episode, Janina chats with Tom Gilbey - the man who made wine fun again by tasting a different bottle at every mile of a marathon. They dive into everything from the fossil-rich soils of Chablis and the changing world of en primeur Bordeaux, to how to host your own playful blind tastings at home.

Along the way, Tom shares tips for making wine approachable (and hilarious), highlights his favorite Bordeaux wines and “Super Seconds,” and reminds us that enjoying a bottle should be full of joy, stories, and a little mischief.

 [01:42] Wine fact of the episode — the history behind the 1855 Bordeaux Classification and how it still shapes prestige and pricing today.

[05:05] Tom shares how his viral “Wine Marathon” began: tasting a different wine every mile, his son’s support, and the unexpected global response that followed.

[08:36] From chaos to community - how a family experiment turned into a worldwide audience and new passion for wine communication.

[11:17] The art of blind tasting - from marathon guesses to what he learned about focus, humility, and having fun with wine.

[13:03] Janina and Tom discuss Thirsty and how his stories highlight the humour, generosity, and humanity of the wine trade.

[15:33] Why blind tasting should be playful - ideas for home tastings, favourite tricky grapes like Nerello Mascalese and Baga, and the concept of “Wine Sports Day.”

[21:30] Turning to Bordeaux — Tom’s reflections on 2005 vintages, learning from Robert Parker, and how palate trends shaped global styles.

[25:23] Bordeaux today: en primeur uncertainty, Château Latour’s exit from the system, and why Tom says wine should be enjoyed, not invested in.

[28:27] Blind tasting first growths versus super seconds - and how labels, price, and reputation influence what we think we taste.

[31:03] Highlights on Château Montrose, Léoville Las Cases, and La Mission Haut-Brion - some of the ‘Super-Seconds’.

[33:41] From Bordeaux to Burgundy - discussing Chablis, its fossils, minerality, and that unforgettable sense of “tasting the sea.”

[37:37] Janina and Tom reflect on how palates evolve - from bold New World wines to subtle Old World elegance.

[40:12] Beaujolais Nouveau nostalgia — London’s 1980s celebrations, and Tom’s upcoming Beaujolais Party at Sophie’s in Piccadilly.

[44:13] Tom’s early years: studying at Plumpton College, researching English wine in the ’90s, and predicting the rise of world-class English sparkling.

[47:15] Wrapping up with Battle of the Grapes: Tom picks his favourite grape varieties

📩 Questions or feedback? Email: [email protected]

📚 Find out more about Tom Gilbey: tomgilbeywine

 📖 Get his book Thirsty: Available on Amazon UK

 🍷 Tickets for the Beaujolais Nouveau Party: Sophie's Steakhouse, Piccadilly

Until next week – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

Music Used in Podcast from #Uppbeat (free for Creators!): https://uppbeat.io/t/stan-town/groove-sauce

License code: HX8TGN6XM1D6LQWX

This week, join Janina for an unforgettable journey through Porto, Vila Nova de Gaia, and deep into the Douro Valley - the world’s first demarcated  and regulated wine region. Over four days, she shares tips, tricks, where to stay, what to sip, and the must-do moments that make Portugal’s most iconic wine region so special.

From wandering the tiled streets of Porto and exploring the buzzing Mercado do Bolhão, to taking the scenic train to Pinhão, this episode is your insider guide to soaking up the Douro at its very best.

Shownotes

02:00 Douro – the first demarcated and regulated wine region in the worlds and it’s they history

04:00 Why visit Porto

5:00 Where to day in Porto

05:30 Mercado do Bolhão

06:00 Travelling from airport on the metro

06:30 Day 1 Itinerary – River walks and a visit to Grahams Port Lodge

08:30 The importance of Coopers to repair the oak casks and what happens to the wine in barrels and casks

9:00 The Style of Tawny port and the new 80 year old category

11:45 The different style of Tawny and ageing requirements

14:30 The ten first families of wine starting with The Symington Family

15:30 Difference in temperature and rainfall from Porto, the Cima Corgo (The heart of Douro) and the Douro Superior

17:00 Antinori from Tuscany

17:30 Baron Philippe de Rothchild - Chateau Mouton Rothchild

18:00 Familia Torres, based in Catalonia, Spain

18:30 E & J Gallo Winery, California

18:50 Joseph Drouhin, Burgundy

19:10 Famille Perrin, Rhône

19:30 Jackson Family Wines, California

20:00 Tenuta San Guido, Italy

20:15 Vega Sicilia, Spain  

21:00 Eating at Matriarca in Porto

23:30] Day 2 Itineray - Take the train to Pinhão, Douro (Cima Corgo) from São Bento railway station (another MUST see in Porto)

24:30 The Solcalcos (Terraces) that gave Douro it’s UNESCO World Heritage status.

25:00 The more modern Patamares

25:30 Soil erosion in the Douro and now laser guided technology to help

27:00] Vinha ao alto for the less steep slopes

27:30 Eat and stay at The Vintage House, Pinhão

29:30 Stay at The Manor House, Celeirós and visit Quinta do Portal next door

31:00 Quinta da Roêda - Croft Port

33:00 Quinta do Bonfim

33:30 Day 3 Itinerary – Enjoy the Old Town of Porto

35:00 Day 4 Itinerary – Taylors Port Lodge

37:45 The Yeatman Hotel

39:30 The WOW museum

43:00 Tasting at The Wine School including Azores Wine Company Terrantez do Pico

43:30 Quanta Terra, Phenomena Rose

📩 Questions or feedback? Email: [email protected]

Until next week – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this sensory-driven episode, Janina is joined by Sietze Wijma, founder of The Art of Tasting, to explore how flavour molecules shape our experience of wine. From chemistry to culture, Sietze shares how our environment, memories, and even our saliva can change what we taste in the glass.

[00:26] Janina introduces her guest, Sietze Wijma, recognised at the 67 Pall Mall Global Communicator Awards for his work blending sensory science and wine education.

[01:49] Quick wine fact — how saliva enzymes alter sweetness and release fruity aromas in Sauvignon Blanc. Based on info from The Cynic’s Guide to Wine by Sunny Hodge (Guest on Ep 232)

[03:41] Sietze explains The Art of Tasting and how adding isolated flavour compounds helps students identify key aromas.

[04:31] How flavour molecules like those in green bell peppers naturally occur in wine.

[05:28] Using “spiked” neutral wines as a training tool before tasting commercial wines.

[06:19] Butter, vanilla, and yogurt notes — breaking down malolactic fermentation, oak ageing, and lees stirring.

[08:00] How culture shapes perception: diacetyl (buttery aroma) described as baklava in Turkey or dahi in India.

[09:36] Sietze’s journey from studying flavour chemistry in beer to founding his own wine-focused aroma lab in the UK.

[11:03] The “bird-watching” analogy — tasting is about recognition, not sensitivity; anyone can train their palate.

[12:57] Identifying key wine aroma families — pyrazines, TDN, and rotundone — and how they appear in specific grape varieties.

[13:55] Pyrazines and their link to green bell pepper notes in Sauvignon Blanc, Cabernet Franc, and Carménère.

[15:10] TDN and the petrol character in Riesling — how sunlight and bottle age intensify the aroma.

[17:04] Rotundone and the black-pepper signature of cool-climate Syrah and white-pepper notes of Grüner Veltliner.

[20:04] How different cultures interpret the same aroma — ginseng and pyrazines in Chinese Cabernet Sauvignon.

[21:27] The “ladybug taint” — an uncommon wine fault caused by crushed beetles releasing pyrazine compounds.

[23:32] Common wine faults explained: cork taint (TCA), reduction, light strike, oxidation, and brettanomyces.

[28:09] Story time — Sietze recalls mistaking oxidation for an open-too-long bottle in Austria.

[30:14] Brettanomyces and the fine line between savoury complexity and spoilage.

[32:31] The Château de Beaucastel example — when Brett becomes part of terroir and debate.

[33:13] Tasting myths: why aromas like “green bell pepper” don’t mean actual allergens in wine.

[34:37] How to improve blind tasting skills at home using aroma kits and DIY spiked wines.

[36:28] Why tasting side-by-side is key to better identification and learning.

[37:55] The “mouseiness” fault — why some aromas appear only after tasting due to pH and acidity.

[42:46] Helen Keller’s quote on scent and memory — a poetic close to a science-rich episode.

📩 Questions or feedback? Email: [email protected]

Until next week – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST

RECOGNITION:

In this bright and refreshing episode, Janina travels to the shores of Lake Garda to uncover one of Italy’s most exciting and underrated white wine regions - Lugana DOC.

Her guest is Fabio Zenato, president of the Consorzio Tutela Lugana DOC, who brings three generations of family knowledge and a deep passion for the local Turbiana grape.

Together, they explore the true identity of Turbiana, the unique glacial soils of the region, and why Lugana wines can age far beyond expectations. Expect insights into clonal selection, microclimate, and terroir - all wrapped in stories of tradition, elegance, and discovery.

Shownotes

[01:53] Third-generation vintner Fabio Zenato reflects on childhood memories that shaped his connection to the vineyards of Lugana.

[02:28] Family heritage and early experiences that inspired a lifelong dedication to the land and its vines.

[04:46] Clarifying the genetic confusion surrounding the Turbiana grape and its historical misidentification.

[04:57] Understanding the DNA difference between Turbiana, Verdicchio, and Trebbiano di Soave.

[09:18] Mutation or clone — exploring how proximity to Soave influenced Turbiana’s evolution.

[10:41] Labeling inconsistencies and the importance of protecting the Turbiana name.

[12:04] Tasting Tommasi Le Fornaci  2024 (£19.99 Cambridge Wine Merchants) and what to expect from a fresh, mineral-driven Lugana wine.

[14:40] Locating Lugana: the southern shores of Lake Garda, between Lombardy and Veneto.

[19:27] The influence of Lake Garda’s breezes and surrounding topography on vineyard climate.

[20:33] The role of elevation - from 60 to 100 meters - and how slight altitude differences affect freshness and balance.

[22:02] Exploring Monte Lupo 2015 from Cobue and understanding why Turbiana has remarkable aging potential.

[24:47] How Lugana wines maintain acidity and evolve with nutty, floral, and mineral complexity over time.

[27:40] Introducing La Rifra Riserva 2022 - structure, richness, and longevity in the glass. £24.99 D Vino Wines

[28:53] Defining what makes a Lugana Riserva: minimum aging, depth, and stylistic differences.

[32:53] The story behind Benedictus 2023 from Le Morette — the philosophy and inspiration behind its name. £22 The Wine Rack

[34:41] Winemaking approach: lees aging, oak influence, and the balance between richness and minerality.

[38:05] Food pairing ideas — from seafood to risotto, and how Lugana’s texture makes it versatile.

[40:05] Tasting Feliciana 'Serce' Riserva 2022 — €27.95 Woodberrys.ie

[40:36] Travel tips: flying into Verona for the easiest route to Lugana and Lake Garda.

[42:59] Must-try local dishes and regional specialties to pair with Turbiana wines.

[45:28] A new generation of winemakers bringing innovation through sparkling and sweet styles.

[46:50] Corte Sermana Duerive 2023 — bright, delicate, and grown by the lake, where the vines feel the breeze off Garda’s shores.

[49:07] The perfect Lugana moment — sunshine, lake views, and a chilled glass of Turbiana.

📩 Questions or feedback? Email: [email protected]

📸 Follow on Instagram: @eatsleep_winerepeat

🎥 YouTube Channel: Eat Sleep Wine Repeat

🌐 More content: www.eatsleepwinerepeat.co.uk

Until next time – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST has been featured in Decanter Magazine, Radio Times, and named by Feedspot as one of the Top UK Wine Podcasts.

RECOGNITION:

– Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)

– Shortlisted, IWSC Emerging Talent in Wine Communication (2025)

– Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list

In this sun-soaked Californian adventure, Janina welcomes Paige Comrie, creator behind Wine With Paige — a storyteller, wine communicator, and fellow IWSC Emerging Talent nominee. Together, they explore California’s hidden treasures: Lodi, Murphy’s, and Amador County — regions that rarely steal Napa’s spotlight but hold some of the most soulful vineyards and fascinating history in American wine.

From rolling down hills at Opus One to uncovering the gold-rush roots of California’s old vines, this episode celebrates authenticity, creativity, and the deep sense of place that defines these lesser-known wine regions. Expect laughter, discovery, and plenty of Zinfandel talk along the way.

[03:59] How Paige went from business school in Michigan to discovering wine through Wine for Dummies and Wine Folly.

📩 Questions or feedback? Email: [email protected]

Until next time – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST has been featured in Decanter Magazine, Radio Times, and named by Feedspot as one of the Top UK Wine Podcasts.

RECOGNITION:

In this fascinating and earthy episode of Eat Sleep Wine Repeat, Janina welcomes one of the world’s leading voices in soil and terroir — Pedro Parra, affectionately known as Dr. Terroir or Pedro Pits. A soil scientist, consultant, and winemaker, Pedro has studied over 50,000 soil pits across the globe and holds a PhD in terroir. His work has redefined how we understand vineyard mapping, root behavior, and the intimate connection between geology and the taste of wine.

Together, Janina and Pedro dig deep — quite literally — into the role of soil, minerality, and terroir expression in winemaking. From limestone and granite to volcanic ash and clay, Pedro explains which grapes grow best in each soil type. They also explore Itata, Chile, one of South America’s oldest and most under-the-radar regions, and discuss Pedro’s beautiful 90-year-old-vine Cinsault, a wine that captures the soul of granite and the spirit of Burgundy. Expect scientific insight, poetic reflection, and a whole lot of passion for what lies beneath our vines.

[00:32] – Meet Dr. Terroir: Pedro Parra, the man behind 50,000 soil pits and a global reputation for understanding what lies beneath our vineyards.

[04:15] – What terroir truly means: why the connection between soil, roots, and weather defines a wine’s identity.

[04:24] – What many winemakers misunderstand when they focus on the cellar instead of the vineyard.

[11:31] – The perfect soil for Pinot Noir: how limestone delivers elegance, acidity, and finesse.

[11:44] – Granite explained: why it produces wines with brightness, tension, and linearity.

[14:22] – The best grape for granite soils? Pedro’s surprising answer — and the region that redefines Grenache.

[16:32] – The truth about clay: good vs. bad clay, and why it can either nourish or suffocate the vine.

[22:39] – What makes schist so complex and unpredictable in the vineyard.

[23:48] – The grape varieties that thrive on schist — from the Douro to Côte-Rôtie.

[24:57] – Volcanic soils: beauty, danger, and why only 10 % of volcanic terroirs produce great wine.

[28:46] – Pedro’s most moving wine experiences and what he looks for in true terroir transparency.

[31:12] – How he fell in love with Itata, Chile — a forgotten land of old bush vines and soulful energy.

[39:01] – What makes his 90-year-old-vine Trance Cinsault 2022 (£40 Hic Wine Merchants)  so unique: granite soils, freshness, and natural elegance.

[40:59] – “Being so good but the wines were so bad”: Pedro’s candid story of unlearning Burgundy winemaking.

[43:46] – From concentration to “illusion”: discovering balance through gentle, cool fermentations.

[45:15] – Whole-cluster fermentation — when it works, when it doesn’t, and why humidity is the key.

[47:37] – Oak, concrete, and steel: how the choice of vessel completely changes a wine’s texture.

[50:47] – Too many beautiful labels, not enough good wine — Pedro on the crisis of modern winemaking.

[51:48] – The one wine that most moved Pedro — and his final thoughts on terroir and emotion.

📩 Questions or feedback? Email me: [email protected]

Until next time – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES, AND NAMED BY FEEDSPOT AS THE 6TH BEST UK WINE PODCAST.

RECOGNITION: