The Wine Down Podcast

🎥 Watch the video version📋 Get the infographic with all 10 pairings:

Every October, someone tells you to pair your favourite Halloween candy with a nice dry red. Don’t. That’s the trick, not the treat.

In this Halloween episode of Wine Down, I explain why sweet candy makes dry wine taste thin and sour, and the one simple rule that fixes it. Then I walk you through ten candy and wine pairings that actually work, from Skittles with off-dry Riesling and Sour Patch Kids with Prosecco to Reese’s with Oloroso Sherry and Coffee Crisp with Tawny Port. Plus this year’s breakout candy, NERDS Gummy Clusters, with an easy-to-find Pink Moscato.

You’ll also get tips on serving temperature, why fortified wines are a smart buy for a small household, and no-alcohol options so everyone can join in.

I’m Beverly Crandon, a Court of Master Sommeliers sommelier, and on Wine Down I make wine approachable for everyone. If you enjoyed this episode, follow the show and leave a rating. It helps new listeners find us.

Instagram: @beverlycrandon | TikTok: @beverlyloveswine

This episode of Wine Down takes us to Crete, one of the oldest wine-producing places on Earth, and Europe’s Region of Gastronomy for 2026. I’m tasting through three wines and telling the story of a wine culture that nearly lost its own grapes in the 20th century, only to bring them roaring back.

We start with Vidiano, Crete’s flagship white, rediscovered in a forgotten, nearly 80-year-old vineyard outside Rethymno. From there we get into Liatiko, sometimes described as a cross between Pinot Noir and Nebbiolo, with notes of dried flowers, red fruit, and warm spice. Then I share a firsthand story from my recent trip to Michalakis Estate near Heraklion: standing in vineyards right next to a 3,500-year-old wine press, tasting the region’s essential red blend of Kotsifali and Mandilari, with the sea air and olive groves close enough to taste in the wine itself.

I close out with a rapid-fire tour of Crete’s lesser-known grapes: Vilana, Muscat of Spina, Malvasia di Candia, Dafni (which genuinely tastes like bay laurel), and the nearly-extinct Romeiko, plus a few pairing notes if you want to build a meal around any of these bottles.

Find more Wine Down episodes wherever you get your podcasts, and on YouTube under Beverly Crandon on wine. https://www.youtube.com/@beverlyonwine

The video of this podcast can be found here.

Pinot Grigio has a reputation problem. It’s the wine people love to write off as boring, safe, and forgettable, and honestly, a lot of the time they’re right. But that reputation comes from one narrow, mass produced style, not the grape itself.

In this episode of Wine Down, I’m digging into why Pinot Grigio became the punching bag of the wine world, what the traditional “ramato” style actually is and why it was originally made completely differently from what most people picture today, and where to find the bottles that prove this grape has way more range than it gets credit for. I’m tasting through Vie di Romans’ Dessimis, a single vineyard Pinot Grigio from Friuli Isonzo, Italy, and walking through where else in the world to look for the good stuff, from Alto Adige to Alsace to Oregon.

If you’ve ever ordered Pinot Grigio out of habit without really knowing why, this episode is for you.

Topics covered:

* Why Pinot Grigio’s reputation took a hit in the 90s and 2000s

* What “ramato” style Pinot Grigio actually is

* What to look for on a label to find quality Pinot Grigio

* Where else in the world to find great versions of this grape

The video of this podcast can be found here.

You don’t need a wine cellar. You don’t need fifty bottles. And you definitely don’t need to spend a fortune. What you need is eight bottles, each one covering a different occasion, so a last-minute dinner guest, a date, a forgotten celebration, or a random Tuesday never catches you off guard. The mistake almost everyone makes when they start buying wine is finding one bottle they like and buying eight of that same thing, then getting stuck when someone shows up who doesn’t drink red, or it’s too hot for a heavy Cab, or there’s nothing to pop for a toast. A starter rack isn’t about your favourites. It’s about range.

In this episode we talk about the eight slots every beginner rack needs and exactly what to put in each one: your easy, no-questions-asked house red, a crisp everyday white, a food-friendly white built for spice and takeout, a bold red for big meals, a sparkling wine that’s for way more than celebrations, a dry rosé that surprises people every time, one “impress” bottle worth saving for the right moment, and a sweet wildcard that quietly becomes the best part of the night. We also get into how to actually store the rack so your wine doesn’t go bad while you’re waiting for the right occasion. The full episode is up now as a podcast and on YouTube. Which slot are you filling first? Drop a comment and let me know, and tell me what your ninth bottle would be, because I read every one.

You can catch the video version here.

I need to talk about some things that have been living rent free in my head. Every week I see people making wine decisions based on stuff that just is not true. Rules they heard somewhere, read on the internet, or got told by someone who sounded very confident but was absolutely wrong. The wine world has this way of making you feel dumb for asking questions, like there’s some secret code you’re supposed to already know, so instead of asking, people just follow these “rules” forever. Not today.

In this episode we talk about what “natural” actually means on a wine label (it’s not what you think), why that “room temperature” advice for red wine is centuries out of date, whether rosé is really as sweet as everyone assumes, what’s actually behind that wine headache if it isn’t sulfites, and the myth I care about most, the one that convinces people they need to be an expert before they’re allowed to enjoy a glass. None of these are the “gotcha” you’re expecting, and a couple of them might genuinely change how you shop or how you serve what’s already in your fridge. I get into the specifics, the why behind each one, and what to actually do differently, in the full episode, which is up now as a podcast and on YouTube. Which of these five do you think you’ve been believing? Drop a comment and let me know, and if there’s a wine myth I didn’t cover, tell me, because there might be a part two in this for us.

Video version can be found here.

In this episode of The Wine Down, we break down five red wines that were made for warm weather. They are lighter-bodied, lower in tannin, and yes, some of them can actually be chilled. From a fizzy Italian red that’ll make your jaw drop to an Austrian grape nobody talks about enough, this is your guide to drinking red wine all summer long without apology.

In this episode:

* Beaujolais: the juicy, chill-able crowd-pleaser

* Pinot Noir: elegant, versatile, and summer-ready

* Lambrusco: yes, sparkling red wine is a thing, and it’s incredible

* Grenache: the underdog under $20 you need immediately

* Zweigelt: the Austrian conversation starter nobody sees coming

This episode is your permission slip to skip the rosé for one night and try something new.

Wine should be fun, approachable, and absolutely shared, and that’s exactly what The Wine Down is here for.

Subscribe, leave a review, and let us know which summer red you’re reaching for first.

In this episode, I’m exploring one of the most debated food-and-wine questions out there: what wine really works best with curry?

I’m breaking down pairings for three very different curry styles - traditional Indian curry, Thai curry, and Caribbean curry, and challenging the internet’s favourite claim that off-dry Riesling is always the answer.

There’s also a full video version of this episode available, so you can watch the pairings in action and follow along visually.

https://youtu.be/DEquh-cZ8x4

Does the right wine glass really make a difference?

In this episode of the Wine Down, we explore why glassware matters and how the shape, size, and style of a glass can change the way wine smells, tastes, and feels.

From bold reds to crisp whites and sparkling pours, this conversation breaks down the basics of wine glassware in a simple, approachable way.

If you’ve ever wondered whether all wine glasses are created equal, this episode will help you understand what really matters when choosing the right glass for the occasion.

Climate change is reshaping the wine world in real time. In this episode, we explore how rising temperatures are pushing vineyards into new regions, changing the meaning of terroir, and creating both challenges and opportunities for winemakers around the globe.

From Ontario to California, from Europe to the Southern Hemisphere, we look at how growers, researchers, and policymakers are responding with climate-smart farming, sustainable practices, and innovative solutions designed to keep wine production resilient in a warming world.

If you’re interested in wine, sustainability, agriculture, or the future of food and drink, this episode offers a thoughtful look at one of the most fascinating transformations happening today.

You can find the video for this week’s episode here.

March 13 marks International Riesling Day, chosen because it commemorates the first known written mention of the grape variety "Riesling" (as "Riesslingen") on this exact date in 1435, recorded in a cellar log from Germany's Rheingau region. This "birthday" for Riesling was declared in 2019 by Wines of Germany to celebrate its storied history and incredible range. So in honour of this day, we’re taking five big Riesling myths and dissecting them, one by one.

The truth about Riesling is that it is a powerful grape. Today, Riesling remains one of the most dynamic grapes in the world, with its market steadily expanding at a projected 4.5% CAGR through 2033, thanks to renewed interest in versatile, food-friendly whites that bridge casual sipping and fine dining. Drier styles with lower alcohol levels are leading the charge, appealing to health-conscious drinkers and younger generations who favour crisp, refreshing profiles over heavier oaked wines. At the same time, off-dry and sweet expressions continue to shine in pairings, given their incredible balance due to that vibrant acidity.

Producers are adapting smartly to climate realities, turning challenges into strengths. In traditional cool-climate homes like Germany’s Mosel and Rheingau, slightly warmer growing seasons have enhanced ripening potential while preserving that signature piercing acidity. However, regions like Australia’s Clare Valley are innovating with higher-elevation vineyards, drought-resistant rootstocks, and regenerative practices to safeguard water and soil health, ensuring Riesling’s tense balance of fruit, minerality, and freshness endures.

Looking ahead, Riesling’s future looks bright as sustainability certifications and low-intervention winemaking elevate its eco-appeal. Niagara producers, right here at home, are excelling with mineral-driven, age-worthy bottles that rival Old World benchmarks.

So, on this International Riesling Day, grab a bottle of Riesling, from whatever region you prefer, and toast to a grape that’s as forward-thinking as it is historic.