     In this episode, we cover all things Sangiovese. Chris Tanghe talks with Frasca Hospitality Group Wine Director Carlin Karr about the versatility of the grape from the sommelier perspective, and Bryce Wiatrak interviews winegrowers Roberto Stucchi of Badia a Coltibuono in Chianti Classico and Tancredi Biondi-Santi of his family's Il Greppo estate in Montalcino.                     

Sangiovese

Wine Podcasts from GuildSomm with various guests.

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In our latest podcast, host and Master Sommelier Christopher Tanghe broaches the complexities of pairing wine with cheese, as it’s often assumed that the two are easily matched, in an interview with Bronwen and Francis Percival. Bronwen selected four cheeses and tasked Chris and Francis with choosing pairings that they thought would elevate the eating experience. Tune in to find out who was victorious in the pairing competition! Bronwen Percival is the technical director for Neal’s Yard Dairy in the UK and co-authored "Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese" with her husband, Francis. She oversees the quality, consistency, and integrity of all the cheeses sold by the famed UK dairy, which was founded in 1979 and works with more than 40 cheesemakers from Britain and Ireland. Francis Percival is the food editor for "The World of Fine Wine" magazine. In addition to his writing, Francis is a judge in the magazine’s World’s Best Wine Awards and teaches about cheese at the University of Gastronomic Sciences in Pollenzo, Italy. If you enjoy this episode, please leave us a review to support the show. Cheers!

Cheese and Wine Pairing with Bronwen and Francis Percival

In our latest blind tasting episode, host and Master Sommelier Christopher Tanghe speaks with Braithe Tidwell and Sam Bortugno of Brennan's Restaurant in New Orleans, Louisiana. They talk about their experiences with blind tasting and how they employ blind tasting skills in their current roles. Braithe Tidwell is the corporate beverage director for the Ralph Brennan Restaurant Group in New Orleans. Braithe was the first full-time sommelier at Brennan's Restaurant after its 2015 reopening under new ownership, then became the wine director before transitioning to her current role with the broader restaurant group. Sam Bortugno is the wine director for Brennan's Restaurant in New Orleans. He is an Advanced Sommelier through the CMS-A and is currently working his way through the Master Sommelier examination process. Sam has spent 18 years in the restaurant industry, transitioning into wine and spirits after initially training as a chef. After their tasting conversations, Braithe and Sam taste the same white wine together. Listen closely and guess along with them! We reveal the wine at the end of the episode.

Tasting with Braithe Tidwell and Sam Bortugno

In our latest podcast, host and Master Sommelier Christopher Tanghe speaks with the wine writer and educator Karen MacNeil about the state of wine education today. They cover trends, strategies, innovative approaches, the future of wine education, certifications, and much more. Karen MacNeil is a wine writer and educator who is best known for her award-winning book, The Wine Bible, now in its third edition. Karen is an instructor at Stanford University's Continuing Studies program and the creator of the Culinary Institute of America's Rudd Center for Professional Wine Studies. She leads events and tastings for companies and individual groups around the world. Karen's digital newsletter, Wine Speed, offers fast, authoritative information on wine. If you enjoy this episode, please leave us a review to support the show. Cheers!

Wine Education with Karen MacNeil

In our latest blind tasting episode, host and Master Sommelier Christopher Tanghe speaks with Cokie Ponikvar and Omar Lima. They discuss the importance of blind tasting, the challenges they've faced in their tasting journeys, and how they apply blind tasting skills. Cokie Ponikvar runs the wine education platform @cokiesworldofwine, which has 299,000 followers on Instagram. She began her wine career while studying at the University of Toronto and working as a sommelier at the Four Seasons Hotel. Today, her approachable wine videos have over 52 million views. Cokie is a Certified Sommelier through the Court of Master Sommeliers, Americas. Omar Lima is a sommelier at Sushi Note Omakase in Beverly Hills. Previously, he worked at several other Los Angeles restaurants, including Augustine Wine Bar, the Montage Hotel in Beverly Hills, and Spago Beverly Hills. Omar is a Certified Sommelier through the CMS-A and a Certified Sake Advisor through the Sake School of America, and he has the WSET Level 2 Award in Wine. After their tasting conversations, Cokie and Omar taste the same red wine. Listen closely and guess along with them! We reveal the wine at the end of the episode. If you enjoy this episode, please leave us a review to support the show. Cheers!

Tasting with Cokie Ponikvar and Omar Lima

In our latest podcast, host and Master Sommelier Christopher Tanghe speaks with Dr. P.J. Alaimo, a professor of chemistry and the chemistry department chair at Seattle University. Chris and P.J. dive deep into wine chemistry, discussing the chemical components of wine and why different wines taste, feel, and look the way they do. They also provide some great exercises and tips for anyone looking to improve their tasting skills. P.J. Alaimo studied chemistry and philosophy as an undergraduate at the University of Michigan, then earned his doctorate in organic chemistry at UC Berkeley. Prior to his studies, he cooked in fine dining restaurants. Since 2004, he has been a chemistry professor at Seattle University, where he teaches organic chemistry as well as a popular class on the science of food and cooking. P.J. also consults with numerous Seattle restaurants. Listen in to expand your understanding of wine chemistry! If you enjoy this episode, please leave us a review to support the show. Cheers!

Sangiovese

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