Guest: Onye Ahanotu, founder/winemaker at Ikenga Wines

Location: Berkeley, California

Origins: Grew up in Sonoma County, inspired by the rise of the local wine industry

Educational background: Chemical Engineering (UC Irvine) + Materials Science (University of Michigan)

Cultural Influence: Nigerian roots, family meals, fufu, and palm wine traditions

Philosophy: Wine as a fusion of science, food, travel, and art

Fun Fact: Palm wine can be a breakfast drink in Nigeria!

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David shares his personal journey from Buffalo to highlighting his culinary influences. The discussion promotes the idea that champagne should be enjoyed regularly, not just on special occasions. Avid Vines aims to elevate everyday dining experiences by pairing organic champagnes with various cuisines. We encourage you to explore the unique flavors of organic champagne and how they complement food. The episode concludes by inviting you to also engage with Avid Vines through their newsletter and wine club.

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Forrest Kelly chats with Aaron, CEO of Liquor Lab, about how cocktail culture is evolving — and how Liquor Lab is making mixology approachable, experiential, and social. From the decline of traditional liquor sales to the rise of alcohol alternatives and Gen Z drinking trends, Aaron shares how Liquor Lab is removing the intimidation from cocktail making and turning every class into a memorable moment. Whether you're planning a date night or a corporate event, Liquor Lab is raising the bar — literally and figuratively. Instagram: @LiquorLab @thebestwinepod

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The conversation begins with an overview of the class structure, which spans ninety minutes and is generally conducted during the evenings on select days. The cost of participation is articulated as being between $65 to $75, a figure that Vaccaro defends as a reasonable investment when considering the value provided, which includes the crafting and enjoyment of three cocktails along with the social and educational experience facilitated by expert bartenders.

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The Best 5 Minute Wine Podcast, we tee off with Aaron Vaccaro, CEO of Liquor Lab and a key player behind the explosive growth of Topgolf. Aaron shares how a career that started in finance took a hard left into the world of immersive entertainment, helping grow Topgolf from 10 locations to over 70 and more than a billion in revenue. From tracking golf balls to tracking consumer experience trends, he breaks down how food, drinks—including wine!—and pure fun became the real draw. We also chat about the surprising psychology of hitting golf balls with a glass of wine in hand, and how letting go of expectations can sometimes lead to your best performance—on the course and in business. Pull up a cocktail and press play

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In this chilling episode of The Best 5 Minute Wine Podcast, Brenda from Horrifying History returns to reveal the darker, spine-tingling side of bubbly. From exploding bottles to ghostly monks whispering in cellars, we uncork the legend of Dom Perignon — a monk who may have feared the very sparkle he helped perfect. 🎧 Hear how the “devil’s cellar,” black bottles, and lost journals all add up to a wine tale steeped in mystery. 🫧 Was Dom fighting off demons… or inviting them to the party?
🥂 Listen if you dare.

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In this haunting episode, Forrest is joined by Brenda, the captivating host of Horrifying History, to uncork the terrifying tale of the Great French Wine Blight—a 19th-century disaster that devastated vineyards, ruined fortunes, and almost brought wine culture in France to a tragic end. Brenda brings her signature storytelling style to this real-life horror, revealing how a microscopic invader crossed oceans and left centuries of viticulture in ruin. It’s historical, it’s horrifying, and yes—it has everything to do with wine.

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We delve into the profound experiences of Mark Steven Porro, who recounts his journey of living in the world's largest wine region, the south of France. Marc illustrates the challenges he faced in navigating the complexities of the French financial system as a foreigner, culminating in a heartwarming story of his participation in a local vendange, or harvest celebration. He eloquently describes the enchanting atmosphere of Château de Montpezat, where the community gathers to partake in the joyous festivity of wine production, complete with music, delectable food, and camaraderie.

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Melissa Aellen, 3rd‑generation Maryland winemaker; Director of Winery Operations at Simple Theory Wine Co. Melissa’s family legacy, winemaking philosophy, and approach to making wine approachable and terroir‑driven.

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