My family came for a weekend to visit me during Harvest and I was able to experience Napa with them!  My favorite vineyard that was definitely my "weekend favorite" and that I highly recommend you visit if you ever have the opportunity to do so is called Palmaz.  It is owned by Julio Palmaz, an Argentinian doctor who is known for inventing the balloon-expandable stent (life-changing invention = let’s buy a vineyard and make wine lol). Him and his wife had a passion for wine making and bought a good chunk of land (around 600 acres) in Napa Valley in 1997. The land is beautiful and I love that the entire Palmaz family lives onsite… him and his kids built their own personal houses throughout the property (what a dream).  The best part of the entire tour was being able to experience the high tech cellar they have and use during their winemaking process.  Their son is a tech genius and built the entire in-house software himself.  Also, the tasting comes with a food pairing for each wine. Honestly, it’s a super cool experience and worth going for a tour.

Not only do I get into my Palmaz experience but also the history on today’s producer called Tympany Vineyards.  Their history is also special because it’s about a couple who had a passion for wine and decided to buy some land, create their own vineyard and wine label.  The sweetest part about this brand is that the label name is in memory of Louis’s (the owner) mother and connects to her passion for Jazz (she named her son Louis after the great saxophonist Louis Jordan from Tympany Five).

Today’s grape varietal is Cabernet Sauvignon, California’s favorite.  For me, this varietal is not at the top of my list but there are some wonderful Cabernet Sauvignons out there.  It’s just about finding the right one that suits your needs, expectations and pallet.  As I always say, the right wine is the one that tastes good to you! 

Cheers to another episode, let me know what you think!

1:20 - Family trip to Napa Valley

2:18 - Palmaz Vineyard tour

4:20 - Tasting at Palmaz 10/10

5:35 - Introduction to today’s grape variety: Cabernet Sauvignon

6:25 - Let wine do it’s thing naturally

7:20 - Intro to today’s producer

8:10 - History on Tympany Vineyards

10:50 - Why it’s called Tympany

11:30 - There is always a story behind wine

12:20 - Details about Cabernet Sauvignon

15:50 - Analysis and wine tasting

18:05 - Trial & error

Today’s wine: 2018 Cabernet Sauvignon Tympany Vineyards

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The major black grape variety known for making Bordeaux style blends… Cabernet Franc!  It’s known to be the parent grape for Cabernet Sauvignon, Merlot and Carmenere. Usually it has a higher price point because it is often used in premium Bordeaux blends.  Depending on where this grape is grown (aka climate, terroir, etc.), the wine can be lighter or bolder.  Overall, it has a wide range of pairing opportunities.

One of my favorite things about Cabernet Franc’s is that they tend to have a very herbaceous character because of the “pyrazine” aroma compound found in the wine (fun facts woo!… it’s also found in Sauvignon Blanc). This grape tends to be highly acidic with some tannins and usually a medium bodied wine. Today’s bottle is made of 80% Cabernet Franc, 5% Petit Verdot and 15% merlot.

I hope you enjoy this episode… and of course enjoy a glass (or bottle… no judgements here) while listening!

1:40 - Intro to Cabernet Franc

3:00 - ERMEHGERD

4:20 - Wine labels in the US

5:55 - Open the wine for tasting

6:20 - I’m a Miami girlie

9:10 - Visual analysis

9:50 - Wine suggestions when it comes to aging wine at home

12:50 - Taste analysis

14:10 - What foods I would eat with this wine

Today’s wine: 2014 Cabernet Franc Peterson Winery

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In the wine world, once we get the grapes in to start fermenting they go through processes called “punch downs” & “pump overs”. Today I teach you what these mean… wine terminology, yayy!

The “cap” is basically the top layer of the solids/grapes in the tanks.  When making wine it is important to manage the cap. Cap management basically means extracting the flavors, colors and tannins from the grapes.  It is a super important process in winemaking and I talk about two methods used to manage the cap… punch downs and pump overs.

Pump overs are so important because it helps you keep the cap healthy and ready so that the fermentation process goes smoothly. Also with these pump overs, you’re introducing more oxygen to the juice which is ultimately multiplying the yeasts in the juice preparing them for fermentation. Remember, you want to have a good amount of yeasts and need them to be strong and healthy for the fermentation process.

Punch downs are basically “punching down” the cap into the juice during fermentation.  The cap has all the “solids” aka the color, flavors, tannins, etc. so it’s important to do this during fermentation to make sure it has all the flavors, aromas and tannins you want for your vintage in order to create the best wine possible from that batch of grapes.

Today we try a vignobles red wine (vignobles means vineyard in french). It is a red blend of 50% Carignane, 25% Syrah and 25% Petite Syrah.  This vintage is not yet out but today we get the first sneak peek here on the podcast!

1:15 - Intro to punch downs & pump overs

2:20 - Destemmer

4:45 - Cap management

5:30 - What is a pump over?

6:40 - Why the cap shouldn’t dry out

7:30 - Strong & healthy yeasts

8:35 - Organic nutrients

9:20 - Evenly distribute the yeast

9:35 - Punch downs

10:15 - Why punch downs are important 

11:15 - Temperatures rise during fermentation

13:00 - Introducing today’s wine

17:30 - Visual & olfactory analysis

19:55 - Taste the wine

Today’s wine: 2020 Peterson Vignobles red wine (this vintage is not out yet but I linked the 2018 vintage below, please note that the blend in the 2018 vintage is different than the 2020 vintage.)

https://www.petersonwinery.com/product/Vignobles-2018--Dry-Creek-Valley 

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In episode 13, we talked about Chianti (this region is near and dear to my heart because I studied abroad in Florence)…. today I get into Chianti Classico. One of the biggest differences between the two is that a Chianti has to be made with at least 70% of the Sangiovese grape and a Chianti Classico has to be made with at least 80% of the Sangiovese grape. Diego Finocchi (today’s producer) went to school to be a winemaker and at age 24 bought twelve acres from a local farmer (aka he bought land in a prime location - the historic part of Chianti) in 2006 and created his own wine label (AMAZING).

I get into the different classifications of Chianti Classico (it’s taken very serious in Italy) and the grapes used to finish the Chianti Classico blend (keep in mind some can be made from 100% of the Sangiovese grape). Today’s Chianti Classico falls under the third classification called annata classification which means it has to be aged a minimum of 12 months.  The second classification is called Chianti Classico Riserva which means it has to be aged a minimum of 24 months. Lastly, the top tier classification is called Chianti Classico Gran Selezione (I mistakingly say Gran Reserva a couple of times throughout the episode… please know I meant to say Gran Selezione) in which the requirements are that it must be single vineyard grapes or the best grapes available and it must be aged a minimum of 30 months.

I open the 2020 vintage from this producer and let me tell you, it didn’t disappoint at all.  I gave it a 9/10….. so you must check this one out!

Hope you enjoy the episode… and a glass of Chianti Classico.

1:35 - Difference between Chianti & Chianti Classico

3:30 - Details about today’s producer

4:10 - L’erta di Radda; name of the vineyard & label

5:10 - 2009 Diego creates his first Chianti Classico

5:40 - Chianti Classico classifications

6:10 - 5 grapes used to finish the Chianti Classico blend

7:20 - Chianti Classico Annata

7:40 - Chianti Classico Riserva

7:55 - Chianti Classico Gran Selezione* 

9:20 - Chianti Classico stamp

10:30 - Open up the bottle for tasting

12:50 - Typical color for Chianti Classico’s

14:30 - Olfactory Analysis

15:15 - Where the tannins come from usually

15:55 - Taste the wine

Today’s wine: 2020 L’erta di Radda Chianti Classico $37 (Check your local wine stores to see if they sell it at a lower price, this was the best online deal I found)

https://ny.eatalyvino.com/wines/L-Erta-di-Radda-Chianti-Classico-2020-w5666689id 

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The first Spanish wine of the podcast!  We are getting into one of the greatest grape varietals in Spain…. Tempranillo.  Did you know there are a ton of synonyms for this grape?! My favorite is “Tinta de Toro”, learning all these synonyms will help you understand that you are probably looking at the same varietal at the store… it just has SO MANY different names. 

Vatan happens to be the classic expression used for Spain’s oldest clone of Tempranillo which happens to be one of the few clones in the world that actually survived the phylloxera breakout.  Since it survived the outbreak, this wine we try today is one of the few that are still grown on the original rootstock of the vines.

If you are looking for a complex, tannic Spanish medium bodied wine with a longer finish, this one is for you.  Overall, this isn’t my favorite grape varietal this is why my rating was on the lower side for this wine but for the price point and grape style I would say this is a good option.

1:45 - Introducing today’s wine, Tempranillo

3:00 - Gladiator juice

3:33 - Oldest clone of Spain

5:00 - Original rootstock still in place

5:50 - 3rd most planted grape in the world

6:20 - Open the bottle for tasting

9:50 - Olfactory analysis and tasting

11:33 - Floral components

14:15 - Foods I would pair this with.

Today’s wine: 2019 Triton Tinta de Toro Bodegas Vatan $22

https://www.totalwine.com/wine/red-wine/tempranillo/bodegas-vatan-triton-tinta-de-toro/p/113639750?glia=true&cid=plia:Shopping+US+None+ENG+SPART:::google&s=912&&pid=cpc:Performance+Max%2BUS%2BFLOR%2BSTANDARD+PRIORITY::google::&gad_source=1&gclid=Cj0KCQiAm4WsBhCiARIsAEJIEzUzFhEpqtBE7Rn8FJw0kRTgDtlB5-ZfkvyaPVt3FfCMuM7LqNCHrFMaAtUQEALw_wcB&gclsrc=aw.ds  

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A greek, vegan, unfiltered, organic white wine.  Today’s wine is one of the most important varietals in Greece that originated in Santorini called Assyrtiko.  This one definitely surprised me because it was well balanced, had good length and was persistent. Makes me want to be by the water eating some fresh seafood for sure. I get into details regarding the fermentation process and turbidity of the wine.  I also discuss the process of racking the wine and how winemakers sometimes add fining agents that help break down the left over sediments in wine to ultimately achieve the desired finish they want for their wine.  If you are vegan, you should definitely give this one a try… this one was delicious.

1:25 - Introduction to today’s wine

2:15 - Assyrtiko

5:10 - Fermentation process 

6:30 - Turbidity range

7:50 - Racking wine

11:00 - Sediment residue isn’t necessarily bad

11:40 - Why winemakers filter or rack wine 

12:30 - What happens if wine spoils in the bottle

13:05 - Originated in Santorini

14:35 - Open the bottle to taste wine

16:25 - Visual analysis of the wine

17:20 - Olfactory analysis

18:50 - Taste the wine

21:10 - 8/10 white wine

Today’s wine: 2020 Assyrtiko Anatolikos Vineyards $25

https://bottlebarn.com/products/2020-anatolikos-vineyards-fine-assyrtiko 

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Montepulciano D’Abruzzo for the win today!

Rule of thumb: the wine is good if you enjoy it… that’s all that matters. Today’s wine falls within the DOC category (check out my Italian wine guide below).  Barone Cornacchia (today’s producer) practices organic farming and the family has been in the wine industry for 5 generations! Fun fact, their great great grandfather played a major role in helping restore all of the vineyards in the Abruzzo region after the phylloxera breakout.

One thing that guides this family to continue running their vineyard is what their father taught them which is “loving the land will always bring out the best.” I love that, their passion for viticulture and their love for the land is definitely a key factor to their success throughout all their generations.

Not only do I get into the history behind this producer but also into a deep topic…spirituality. I truly believe love is the solution to many problems and it all starts within.  Once you truly understand yourself and love yourself you can start living a life filled with joy and help others do the same.  Don’t miss out on this today, let me know what you think!

2:22 - Introducing today’s producer

3:45 - History on the family vineyard

4:10 - Explaining the phylloxera breakout

5:05 - Restoring the vines after the breakout

7:45 - Spirituality; God, frequencies, energies, the Universe

9:11 - The Power of Now

10:50 - Challenging religions

11:22 - God is love, we are love

12:10 - Work on your self love

13:15 - Love is the solution

15:25 - Always be in the present moment

16:30 - YOU are the solution to your problem

18:15 - Open wine for tasting

20:20 - Olfactory analysis

25:55 - Rating the wine a 6/10

Today’s wine: 2020 Barone Cornacchia Montepulciano D’Abruzzo

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My first official guest on the show, Ms. Dakota Wallace….who also happens to be one of my best friends. We get into the story of how we met studying abroad in Florence, Italy where we were randomly assigned as roommates. We have some juicy dating stories while we were abroad and get details on Dakota’s dating story with a man named Nico while tasting another great Pinot from Longboard Vineyards in Sonoma County. Between night clubs in Florence to a night at the hospital with Italians to Dakota getting a ring, our abroad experience was definitely a memorable one.

Besides these fun stories abroad, we also get deep into being in a transitional phase. Dakota shows us how it’s important to share your journey when you are in the “messy” “transitional” phase in order to inspire and help others. When Dakota was going into college, she actually wanted to be a Chef but ended up studying Hospitality & Events instead.  The experiences she has had in the events industry up until today have led her back into transitioning into what she always wanted to do from day one at college. Taking over her family business, Bitter Sweet, in 2024 she has big plans for the food industry to really shine light on the importances of eating whole foods with creative recipes while creating an environment that supports health, wealth and longevity.

Tune in now as we get into deep conversations involving doing what you love, joy, spirituality, self-development and surrounding yourself with the right people.

1:11 - Intro to Dakota Wallace

2:20 - How we met studying abroad in Italy

5:00 - Dakota was scared of me before we met

6:10 - Intro to today’s wine

6:45 - Story behind the wine we are drinking

7:35 - Tasting notes with back story on our wine expertise

9:30 - Phenomenal Pinot, persistent but not overpowering

10:50 - Nico, an Italian dating story

13:30 - Nicole dates Leo, an Italian Albanese man

16:50 - 2am at a club in Italy

17:45 - Jaw dropping moment for Dakota

20:45 - Nico saves Dakota’s life

22:25 - Nico give Dakota a ring

25:45 - Random woman texts Dakota about Nico

28:00 - Sugar momma status

30:15 - Plot twist, the ring is returned

33:00 - Transitional phases & importance of sharing the “mess”

34:55 - Food makes people happy

37:22 - Landing a “dream job”

39:20 - Having it all doesn’t mean you “have it all”

43:35 - Everything makes sense in reverse

45:45 - Elevating your circle can change your life

47:25 - Becoming an Herbologist 

49:00 - Dakota’s tea company is created

51:25 - You don’t have to do everything alone

54:45 - Events company was born by word of mouth

58:00 - PCOS and reevaluating lifestyle

1:02:45 - Taking over her father’s company Bitter Sweet

1:04:40 - Creating an amazing company culture for the people

Today’s wine: 2021 Pinot Noir “Meant to Bee” Longboard Vineyards $64

https://www.longboardvineyards.com/xe/xe.asp?page=viewitem&p=1025&cat=wine 

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High quality wine does not necessarily mean high price tags. Chianti is special to me because I studied abroad in Florence which happens to be a part of the Tuscany region. What is the difference between a Chianti and a Chianti Classico? I touch on this today and get into fun facts about Chianti wine. The Chianti we try today is within the DOCG Italian Classifications in which there are a lot of regulations, like controlling the yield amount of the grapes, in order to be considered or accepted under this classification.  Overall, DOCG is the top tier of the four classifications where you are guaranteed top quality wines. Also, I get into an update on where I am at in harvest and open the bottle to give this $10 Chianti a try!

If you’d like to sip while you listen, I grabbed this bad boy at my local whole foods… the link is down below for you to buy yourself this wine before getting into the episode and taste along with me!

2:05 - Introduction to today’s wine (Chianti)

3:00 - Studying abroad in Florence

4:10 - Castello della Paneretta 

5:00 - Difference between Chianti & Chianiti Classico

5:55 - Classico stamp on bottle

6:40 - Italian wine guide

7:10 - DOCG classification

8:20 - Rules & regulations within the DOCG

9:05 - Highest quality wine produced from Italy

10:08 - Anatta = vintage in Italian

11:20 - Open the bottle of wine

12:15 - Update on my harvest internship

13:50 - Fun facts with Nicole

16:00 - Olfactory analysis on the Chianti

18:05 - Taste test & analysis

21:22 - Good weekly wine at great price point

Today’s Wine: Diflora Chianti 2021

https://www.wholefoodsmarket.com/product/diflora-chianti-750-ml-b07pqqvdtp 

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Recharging yourself is so important and I touch on taking a day for yourself in order to get your energy back to 100% because, remember, when you are 100% you are able to give others 100%.  Today’s wine is a Primitivo from California and I get into the difference between a Zinfandel & Primitivo. Yes, they are the same grape and essentially the “same thing” but there is a difference depending on the country or area it’s cultivated in. I usually tend to like Primitivo’s from Italy but I haven't had many from California to really compare the two.  That’s why today’s episode is so exciting!

Tune in to see if you are interested in trying a Californian Primitivo!

3:15 - Intro to today’s episode

3:40 - “Day to Self” is important

4:20 - Recharging yourself

5:02 - Listen to what you need

6:25 - Introducing today’s wine

6:45 - Zinfandel & Primitivo = same thing

7:25 - Primitivo grape originates from Croatia

8:00 - Tribidrag 

8:45 - What primitivo stands for

11:10 - Facts about today’s wine

12:10 - Major difference between Zinfandel & Primitivo

13:10 - All of us are unique

14:14 - Olfactory analysis on today’s wine

16:30 - Taste the wine

18:40 - What food I would pair this wine with

Today’s wine: Zinfandel 2019 Primitivo Bradford Mountain Estate Vineyard

https://www.petersonwinery.com/product/Zinfandel-2019--Primitivo 

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