The Drunken Sommelier

The words of k.d. lang inspire Steven to ponder his levels of consumption and reconsider if this profession is in fact good for his health.

Steven reads the back labels on a number of wines in his best late-night-FM-DJ voice. Barbs are traded. Jibes are thinly veiled. Deep, deep introspection ensues. Imagine Patrick Bateman as a sommelier.

Steven responds to some egregious and unsolicited criticism from a friend in the wine business and muses on the value of generalism vs. expertise.

Steven is feeling hot today and offers up some choice words for those who have been abusing the privilege of dining out in a restaurant. This episode is dedicated to service staff all over the world.

Steven is back with some deep thoughts from his R&R time in the Similkameen Valley and the Naramata Bench. Unfined & unfiltered.

Jon Greer joins Steven on the podcast once again and the two dive into a few issues, notably, choosing wines that are suitable for aging. 

Steven reflects on his own implicit biases towards beer-drinking as opposed to wine-drinking...over an icy cold beer, of course.

Who and what and why do we need to focus on "consideration" when it comes to experiencing wine?

At the risk of admitting writer's block and contradicting his own belief about it, Steven finds an applicable spark in Anthony Bourdain's catalogue and uses it to explore the way contradicting ourselves and falling on our face can improve our relationship with wine.

Why does it hurt so much when we start working out our bodies and using muscles that we haven't used for a while? It's no different from that moment of discomfort we get when confronted with the opportunity to taste a new wine. Let's get over it.