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:

In this sparkling episode of Eat Sleep Wine Repeat, Janina is joined by Cokie Ponikvar – shortlisted (and later winner) for the IWSC Emerging Talent in Wine Communication, Advanced Sommelier, and now on the path to both Master Sommelier and Master of Wine. Known to nearly half a million Instagram followers as Cokie’s World of Wine, Cokie’s infectious passion and disciplined study style have inspired a new wave of wine lovers worldwide.

Together they dive into the fascinating world of Champagne vs. Crémant – uncovering why Champagne’s history and terroir make it unique, what the grower Champagne movement means for drinkers, and how eight French regions (plus Luxembourg) produce high-quality Crémant that can rival Champagne at a fraction of the price. Expect insights into blind tasting challenges, producer styles, and practical tips for studying sparkling wine.

You’ll also discover:

[02:26] – Luxembourg’s Crémant: spotlight on Bernard-Massard, the country’s leading producer

[04:43] – How Cokie approaches studying wine and structuring learning. 

[05:26] – The most difficult part of passing the Advanced Sommelier exam. 

[09:22] – How long it really takes to become a Master Sommelier and Master of Wine. 

[11:35] – The “craziest” decision Cokie has considered: attempting both titles simultaneously. 

[14:11] – What Champagne truly means to her – and how a visit to Roman-dug caves in Reims changed her perspective forever.  

[15:44] – Visiting Champagne houses like Taittinger and Ruinart: history carved into chalk cellars.

[24:14] – Understanding Champagne bottle labelling (RM vs NM codes). 

[27:16] – Why Champagne commands higher prices – and when it’s worth it. 

[30:07] – Breaking down Crémant: eight French regions and their grape varieties, terroirs, and styles. 

[34:00] – Spotlight on Savoie and the Altesse grape: alpine freshness and minerality. 

[37:02] – Carcassonne and Limoux: tasting history in the birthplace of sparkling wine. 

[38:45] – The challenge of lining up Crémants in comparative tastings – and why producer style matters as much as region. 

[42:28] – The purpose of the Crémant appellation and how to use it as a reliable Champagne alternative. 

[44:22] – Study tips for identifying sparkling wines in blind tastings.  

[46:53] – Making wine inclusive: pronunciation, accessibility, and why wine should be for everyone.

Follow Cokie on her Crazy wine journey HERE.

📩 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:

In the Season 6 premiere of Eat Sleep Wine Repeat, Janina is joined by Sunny Hodge, founder of Diogenes the Dog wine bar in London and author of The Cynic’s Guide to Wine (use code EATSLEEP15 for 15% off this book and all Academie du Vin books). Known for shaking up traditional wine education, Sunny takes us on a journey into the science behind wine, from rootstocks and yeast strains to soils, sulphites and histamines.

This episode dives deep into how low-intervention vs. natural wine is defined, what mouse taint and Brettanomyces really mean for your glass, and why the future of wine chat might balance both the romance of terroir and the hard facts of winemaking. Expect myth-busting, geeky insights, and plenty of food for thought on how wine is grown, made, and enjoyed.

If you’ve ever wondered what truly changes your wine beyond the grape – from organic regulations in the EU vs. USA, to terpenes, esters, and thiols – this is an episode that will transform the way you understand every sip.

A quick shout out to this episode’s lovely sponsor Viavinum. I’ve got a special discount code that could earn up 5 or even 8% off your wine tour. Find details at the bottom.*

You’ll also discover:

[05:51] – Why Sunny wrote The Cynic’s Guide to Wine: moving beyond storytelling to answer the “whys” and “whats” of wine through science and real understanding.

[09:04] – Diogenes the Dog: The Wine Bar in Elephant and Castle, London.

[10:04] – Three places to expand your map: Texas (Malbec) from Messina Hof; Weightstone WE White No.4 from Taiwan; an organic project in Eastern Thrace, Turkey with Xavier Vignon.

[12:27] – Hybrids/PIWI: bred for heat/humidity resilience to reduce spraying.

[14:55] – Janina links her previous episode on Turkish wine for deeper context.

[16:38] – The philosophy behind Aspen & Meursault: team training and a dedicated low-intervention concept.

[18:15] – Low-intervention vs natural: how to define these wine terms with no legal definitions.

[21:43] – Sulphur dioxide, alcohol and histamines: why hangovers aren’t usually caused by sulphur dioxide — and when histamines might matter.

[27:57] – Organic in Europe vs America: EU allows wines with reduced sulphur dioxide; US organic wine forbids added sulphur dioxide — changing how wines taste and age.

[34:32] – Soil really matters: mycorrhizal “underground internet,” rootstocks, and how they nudge ripening, acidity, and vigor.

[36:52] – From cellar to consumer: why better definitions and transparency help real-world wine choices.

[42:11] – What are thiols? Setting up the chemistry behind those tropical fruit notes.

[45:30] – Feeding vines: getting nitrogen without synthetic fertilisers (and a detour through Fritz Haber’s legacy).

[47:32] – Terpenes & esters: aroma families and where they come from

[52:26] – Mouse taint: why it’s more common in low-intervention wines and how it shows up.

[56:15] – Brettanomyces: fault or character? Unpacking the sweaty-horse debate.

[57:59] – What’s next for Sunny? (Spoiler: more geeky wine chat)

[60:04] – How to contact Sunny and where to buy The Cynic's Guide to Wine – Academie Du Vin Library (Don’t forget to use code EATSLEEP15 for 15% of this book and all others on the site)

*VIAVINUM WINE TOURS:

If you’re dreaming of a wine-filled escape to Italy, I’ve got something special for you.

Book a customized wine tour of more than 6 days / 5 nights through my trusted travel partners and use my code EATSLEEPWINE to unlock an exclusive discount:

Right now, the full range of private tours isn’t live on the website as they’re being refreshed for the new season — but if you're ready to plan something unforgettable, this is the perfect time to design your own bespoke wine adventure.

📩 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:

In this final episode of Season 5, and the last chapter of our mini-series on diversity, equity and inclusion in wine, Janina sits down with the incredible Aidy Smith – award-winning broadcaster, content creator, drinks educator and the only global TV host living with Tourette’s Syndrome. He’s also the founder of Drinklusive and a powerful advocate for representation, empathy, and accessibility in the wine world.

Aidy brings his signature energy and honesty to this conversation, sharing his path into wine and the moments that shaped his mission. From supermarket favourites and wine hacks to wineries doing amazing work in inclusion – this episode is heartfelt, informative and a perfect way to close the season.

You’ll also discover:

[03:32] – Aidy’s first step into the drinks world (in a crumpled suit and a glass of Napa Cabernet!)

Follow Aidy on Instagram

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

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

Alex De Cata, Senior Manager of Global Development at WSET, joins Janina to explore how wine education can break barriers and create opportunity. From adapting materials for visually impaired students to funding wine courses in Angola and South Africa, WSET’s reach goes far beyond the classroom.

They discuss how education—through tasting, theory, and structured approaches—empowers people to understand and enjoy wine, regardless of their background or budget.

Along the way, you’ll learn why blind tasting is such a powerful tool for wine education, how cultural context shapes the way we perceive aromas, and why exploring lesser-known grapes like Fetească Regală or Xinomavro can offer incredible value. Alex also reflects on the emotional connection we form with wine through meaningful moments, and how staying curious—and truly listening—can help build a more inclusive and diverse industry.

This inspiring conversation will leave you rethinking what wine education really means—and who it’s for.

Episode Guide (Chapters)

If you are wanting to explore more the qualifications available at the WSET, find all details on their website: https://www.wsetglobal.com/

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

Carmen shares her incredible journey, from being rejected by winemaking school because of her race to founding the first 100% Black-owned winery in Stellenbosch. She discusses her love for Carménère, how South African terroir shapes her wines, and why she chooses to highlight what Mother Nature gives her in every vintage.

Janina also tastes Carmen’s UK-exclusive Catoria red blend, available through Naked Wines for just £14.99, and reads a heartfelt note Carmen wrote to the wine club’s “angels.” But Carmen’s impact goes far beyond wine—she’s also the founder of the Carmen Stevens Foundation, which has served over 48 million school meals to children in need.

Tune in for inspiration, resilience, and a celebration of what wine can do for communities.

Episode Guide (Chapters)

[03:35] – Becoming South Africa’s first Black female winemaker and the strength needed, and challenges faced

[20:24] – Who is Carmen Stevens the winemaker? Exploring small-batch blending through Sauvignon Blanc and the unique expressions of different vineyard parcels.

[25:38] – Discovering Carménère as a flagship grape

[30:04] – South African vs Chilean Carménère

[34:13] – Janina tastes the UK-exclusive red blend Catoria 2022

[36:19] – Great value: £14.99 through Naked Wines

[37:38] – A heartfelt message to the Naked Wines Angels

[41:18] – The story behind the Carmen Stevens Foundation

[46:07] – How the wine industry can give back

[47:37] – Mentoring and choosing young talent

[51:46] – The dream of owning vineyards in Stellenbosch

[52:58] – Dreams for the next 10 years

[55:33] – Where to find Carmen’s wines internationally

📩 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 FEEDSPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

In this episode, we head to the iconic Napa Valley to meet Amber Mihna, Global Sales Director at Staglin Family Vineyard — a family-run winery known not only for its exceptional Rutherford Bench Cabernet Sauvignon, but for embedding mental health advocacy into the very core of its mission.

Amber dives into the story of how the Staglin family built their estate with a clear sense of purpose, from reclaiming historic vines to pioneering sustainability and championing inclusivity in the wine industry. They explore what makes the Rutherford Bench so special, how the “Rutherford dust” shapes the character of their wines, and the winemaking philosophy behind their elegant, age-worthy style.

They also taste the Salus Estate Cabernet Sauvignon, a wine with a difference: 100% of its profits are donated to brain health research through the family’s foundation One Mind. Expect mocha-dusted tannins, autumnal aromas, and a full-bodied texture that feels featherlight — a wine Janina calls “plush, polished and profoundly humane.”

If you’ve ever wondered why Napa Cabernet is worth the price, or how wine can be a true force for good, this episode is for you.

Pour yourself a glass and enjoy.

 [02:34] – The history of Staglin Family Vineyard

[04:37] – What makes the Rutherford Bench so unique

📩 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 FEEDSPOT AS THE 6TH BEST UK WINE MAKING PODCAST.