In this insightful episode of the *Looking Into Wine Podcast*, we are joined by Gus Zhu, Master of Wine, as we dive deep into the science and myths of wine tasting. Gus shares his expertise to explore what we know—and don’t know—about the complexities of wine tasting. From debunking common misconceptions to uncovering surprising truths, this conversation will challenge your perceptions of wine and enhance your appreciation for the art and science behind it.  

Exclusive Listener Offer:
Listeners of the Looking Into Wine Podcast can enjoy an exclusive 15% discount on Gus Zhu’s book, Behind the Glass, which is available from the Académie du Vin Library. Use code LOOKING15? at checkout - Buy Here https://academieduvinlibrary.com/products/behind-the-glass)
Tune in and elevate your wine knowledge today!

**Monthly Podcast: Legendary Napa Valley Winemaker Richard G. Peterson**
This month’s podcast features an extraordinary guest—Richard G. Peterson, one of Napa Valley's most legendary winemakers. If there’s anyone who can tell the story of Napa Valley’s evolution over the decades, it’s Peterson, whose career has spanned more than half a century. He’s witnessed and contributed to the valley’s transformation from a quiet, rural region to one of the world’s most renowned wine-producing areas. 
Peterson’s journey began in 1948, when he started as a home winemaker in Iowa. This early passion for winemaking sparked a long and illustrious career that would take him from the Midwest to the heart of California's wine country. After earning a B.S. in Chemical Technology from Iowa State University in 1952, Peterson moved to California, where he earned an M.S. in Food Technology from UC Berkeley in 1956 and a PhD in Agricultural Chemistry. 
In 1958, Peterson joined the iconic E. & J. Gallo Winery, initially focusing on new product development and research. His tenure at Gallo lasted for a decade, during which he rose to become the Research Director and Assistant Production Manager, responsible for overseeing winemaking operations. This experience provided Peterson with invaluable insights into the wine industry and laid the foundation for his future leadership roles.
In 1968, Peterson moved to Napa Valley, where he took on the role of Winemaster at Beaulieu Vineyard, a prestigious estate located in Rutherford. He served at Beaulieu until 1973, honing his skills and deepening his connection with Napa Valley’s terroir. His next major venture was at Monterey Vineyard, where he served as Winemaster and President from 1973 to 1986. At Monterey, Peterson gained recognition for producing innovative wines, including California’s first Botrytis Sauvignon Blanc and Botrytis Pinot Noir, as well as unique harvest wines like the January Harvest Gamay Beaujolais and December Harvest Zinfandel.
From 1986 to 1990, Peterson served as Winemaster and President of Atlas Peak Vineyards, and was also Chairman from 1989. His leadership in these roles further cemented his reputation as one of Napa Valley’s most respected winemakers.
This podcast episode offers listeners a rare opportunity to hear from a true pioneer of Napa Valley wine. Peterson’s deep knowledge, combined with his rich history in the industry, provides a unique perspective on the valley’s development and the art of winemaking. Whether you’re a wine enthusiast or simply curious about the history of Napa Valley, this conversation is one you won’t want to miss.

Uncorking Success: Maximizing Your Winery's Potential Through Strategic Distribution Channels"Episode Description: In this episode, we dive deep into the essential role of distribution channels in expanding your winery's reach and reputation. Whether you're a boutique winery just starting out or an established brand looking to grow, understanding and optimizing your distribution strategy is key to long-term success. Join us as we explore the various distribution options available, from direct-to-consumer (DTC) models to traditional wholesale, and discuss how to choose the right mix to elevate your brand.Episode Highlights:

• Introduction to Distribution Channels:
  • Overview of what distribution channels are and why they matter for wineries.
  • The evolution of wine distribution in the digital age.
• Wholesale Distribution:
  • The role of wholesalers and distributors in expanding your market reach.
  • How to choose the right distributor for your winery and what to look for in a partnership.
  • Negotiating terms and building strong relationships with distributors to ensure your wine gets the attention it deserves.
• Online Marketplaces and Retail Partnerships:
  • Leveraging online marketplaces like Vivino and Wine.com to increase visibility.
  • Strategies for securing shelf space in brick-and-mortar retailers and forming partnerships with restaurants and hotels.
  • The importance of branding and packaging in retail environments.
• International Distribution:
  • Expanding your winery's reach beyond borders and navigating the complexities of international trade.
  • Understanding export regulations, tariffs, and the importance of choosing reliable importers.
  • Tailoring your marketing strategies to different cultural tastes and preferences.
• The Power of Data in Distribution:
  • Utilizing data analytics to track performance, understand customer behaviour, and refine your distribution strategy.
  • Case studies of wineries that have successfully leveraged data to drive growth.

Subscribe to our podcast! If you are a winery looking for support and strategy, email me at [email protected] 

Don’t forget to leave us a review and share this episode with fellow wine enthusiasts and industry professionals! 
Thank you to our guest Guest: Sid Patel of Wine Competitions

Welcome back, listeners! After a few months of hiatus, we're thrilled to announce that the podcast is back in action.
We want to extend a heartfelt thank you to everyone who reached out and asked when we'd return. Your enthusiasm and support mean the world to us.  
This season, we're shaking things up with monthly episodes, each filled with fascinating topics, engaging conversations, and new focuses on the podcast. We are going to explore the wine business and the decision-makers in the industry.
To kick things off, we're diving into Piedmont wines with David Way, the esteemed author of "Wines of Piedmont."  
Get ready for a deep dive into the rich history, unique terroirs, and exquisite Flavors that make Piedmont wines special. Whether you're a seasoned oenophile or just beginning your wine journey, this episode promises to uncover new insights and appreciation for this celebrated wine region.  
Explore the region's wines with David Way, author of Wine of Piedmont. We talk about alto Piemonte, Gavi di Gavi, Nebbiolo, and the small varieties entering David's favourites! Nascetta, Timorrasso and many more.  
David published his book on the Wine Library Series, and he is also the co-author of the WSET Diploma Book.  
So, pour yourself a glass, sit back, and join us as we toast to a new season of captivating content.
Cheers and on with the show!

Join us in this captivating episode as we venture into the heart of Penedés, Spain, a region renowned for its contribution to the world of sparkling wine, particularly Cava. Our special guest, Pepe Raventós, scion of the esteemed Raventós family, takes us on a journey through the picturesque vineyards that have been integral to the family's legacy in winemaking.
Family Heritage:
- Pepe shares insights into the rich history of the Raventós family and their longstanding connection with the Penedés region. Learn about the traditions that have been passed down through generations, shaping the family's approach to winemaking.

Cava Origins:
- Delve into the fascinating tale of how Pepe's family played a pivotal role in formalizing the recipe for Cava, Spain's iconic sparkling wine. Discover the meticulous methods employed to craft this effervescent elixir and the significance of Penedés' terroir in its production.
Terroir Talk:
- Explore the unique terroir of Penedés and its impact on the flavor profile of the wines produced in the region. Pepe discusses the interplay of soil, climate, and grape varieties that contribute to the distinctive character of Penedés wines, particularly Cava.

Sustainable Practices:
Gain insights into the Raventós family's commitment to sustainability in winemaking. Pepe sheds light on their eco-friendly practices, emphasizing the importance of preserving the natural balance of the vineyards.

Innovations and Future Trends:
- Pepe shares his thoughts on the evolving landscape of the wine industry and the innovative approaches embraced by the Raventós i Blanc winery. Learn about their experiments with different grape varieties and winemaking techniques to create wines that captivate the modern palate.

Tasting Notes:
- Experience the sensory journey as Pepe guides us through a virtual tasting of some exceptional wines from Raventós i Blanc. From crisp and refreshing Cavas to nuanced still wines, discover the diverse expressions that emanate from Penedés.

Life Beyond Wine:
- Beyond the vineyards, Pepe opens up about life in Penedés, sharing anecdotes about the local culture, gastronomy, and the unique charm of this Spanish wine region.
Whether you're an avid oenophile or simply curious about the world of Cava and Penedés, this episode promises to be an engaging exploration of history, tradition, and the dynamic evolution of winemaking in one of Spain's most celebrated wine regions. Tune in and let Pepe Raventós be your guide to the enchanting world of Penedés wines. ¡Salud!

Entering the world of wine as a career path can be as challenging as it is rewarding. It's a realm where passion meets precision, where tasting, talking, and writing about wine is not just a job but a lifelong journey.

To shed light on this fascinating but demanding field, we recently had the privilege of hosting a guest who knows the wine industry inside out a prestigious wine magazine editor from Decanter Amy Wislocki.


Her insights are invaluable for those seeking a path in the world of wine.The Complex Landscape of Wine Careers:The wine industry is not just about sipping exquisite vintages; it's a multifaceted world encompassing viticulture, winemaking, marketing, journalism, and more. Finding one's place in this vast terrain can be daunting. The competition is fierce, and building a successful career often requires dedication, perseverance, and a deep love for wine

End don't forget to pick up a copy of the latest Decanter Magazine and to check out their digital website here: https://www.decanter.com/

The #huntervalley Zone is around 200km north of #Sydney. It contains one o Australia’s oldest, simply called Hunter which, with plantings exceeding 2,300 ha, covers a slightly smaller area than the Hunter Valley Zone but the region is also often split, unofficially, into Lower Hunter and Upper Hunter. Lower Hunter is closer to the coast and benefits from some sea breezes, which means it is slightly cooler than the Upper Hunter. The landscape is made up of undulating hills at relatively low altitudes. Soils range from sandy loams to clay loams, often over a clay base



Semillon was first planted here in the 1830s. Hunter Valley Semillons are renowned for their ability to improve with age. The better examples develop in bottle for more than 15 years.



In the theme of long maturation, we are exploring today the hunter valley with Mount Pleasant, that have been keeping alive their heritage vineyard from 1880, I connected to the @MountPleasant thanks to the work of the Old Vine Conference and is thanks to them that I managed to connect to Mount Pleasant. Maurice O’Shea’s established Mount Pleasant as the only top-quality wine in Australia and inspired the likes of Penfold’s Max Schubert, Hunter Valley legend Max Lake and countless others who would go on to make Australian wine what we recognize today. With the help of my guest we explore the region unique growing condition, how is like to work with 100 plus vines and how hunter valley climate affect the style of the wines produce. If you are enjoying the show remember to subscribe and to share the show!





Find More information on the winery here:

https://www.mountpleasantwines.com.au/





About the region:

https://www.winecountry.com.au/



About The Old Vine Conference

https://www.oldvines.org/

An underdiscussed and under-appreciated part of the wine journey from the cellar to the end consumer is its storage which often is the cause of wines mature too quickly, losing freshness and downright oxidise.

Storing wines in ideal conditions of 12 to 13 degrees with high levels of humidity constant year-round for a long time is not as easy as it may seem, Octavian Wine Services has done just that for the past 30 years.

Logistically fine wine storing comes with more difficulties than one may think, Recognising the need to drive quality and have the most rigorous stock management processes possible, Octavian took the strategic decision to invest heavily in the development of its stock control function.

Wine labels and packaging were never designed for stock management, so subtle discrepancies over the vintage or the chateaux are inevitable. Accuracy is vital and each case is treated equally,” she explains.
As Vincent explains, for most of the lifecycle of a wine the storage facility is closer to the wines than their owners, trackability services, photos and visits are part of the services that Octavian provides to their customers

What are the many wine flavours found in the various wine aromas wheels with descriptions such as strawberries, apple and vanilla? So, when you smell wine, the alcohol volatilises and carries these lighter-than-air aroma compounds into your nose. Each wine can contain hundreds of different aroma compounds and each compound can affect the flavour of a wine. From a chemical perspective, flavours are the manifestation of compounds that are released at different stages during the wine life cycle. When we smell these compounds, a stimulus is transmitted to our brain that compares it to a “memory” of known sensations – eventually conjuring a final impression.

Being fascinated by science and empirical research, in this episode, I spoke to Sietze Wijma a MSc Sensory Science graduate and founder of the art of tasting who will walk us through some of the major flavours compounds, their names and chemistry, explaining how they come about and some of the faults in wines and what are the key compound that one should know.

Specific anosmia of flavour compounds Specific anosmia (smell-blindness) is the phenomenon where a person is unable to detect a specific flavour compound, where they otherwise have an intact sense of smell. For example, 30% of the population is unable to detect rotundone (black pepper-like aroma). β-ionone (violet-like aroma) has a 50% specific anosmia rate. Isoamyl acetate (banana-like aroma) has a <1% specific anosmia rate. This has implication for wine tasting.

Here is Sietze website The art of Tasting: https://artoftasting.nl/
And some further information about flavours compounds and other items related to the topic: https://www.jancisrobinson.com/learn/vocabulary/aromas https://www.decanter.com/learn/understanding-wine-aromas-329940/ https://winefolly.com/tips/wine-aroma-wheel-100-flavors/
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