That's right today's episode is all about aging wine! We go into detail about how color effects bottles, when the proper time to drink a wine is (age in bottle vs consume at purchase), and discuss a curious case of aging wine in underwater barrels!

We're discussing that fuzzy feeling you get when you get a shipment of wine, the many ways of crafting the perfect cup of coffee, and we share a public service announcement about the TTB's fair trade and anti-competitive practices for wine and spirits that are up for public comment.Check out the Wine Institutes public comment: http://wineinstitute.org/wp-content/uploads/2021/08/Wine-Institute-Comment-TTB-2021-0007-Final-8.18.21.pdfVisit True Wine: https://truewine.io/

We're discussing recent business developments including new content, new team members, and new wines on the platform! Wine clubs are all the rage, but how can they be more accessible? Jake explains his love of charcoal grilling, and in the age of "Boomer vs Baby Boomer" Bart pieces together the issue with calling Bourgogne, "Burgundy".

We're ready to film our next virtual tastings as we introduce you to Ken Wright Cellars and the biodynamic Montinore Estate. It's Turkey Hunting season for Jake which calls for more wine pairing, and the exciting world of NFTs has hit the wine market.........or did wine hit the NFT market?

We're back and sorry for the delay in service! In this episode we catch you up on what's going on with the platform, share some amazing vino discoveries from the East coast, and heighten your awareness of counterfeit wine.

Get to know Vinoshares. Let us elevate your life through focused consumption!

On this episode, Jake and Bart update you on their Vinoshares Covid Pivot through entry into the virtual tasting space. They discuss some very low hanging fruit that can elevate help upscale your dining experience. Finally, are the California wild fires the end your favorite new world wines? Let's dive in!

Jake and Bart reveal the results of their DIY Elk wine pairing dinner. Elevation of the vineyard can create drastic differences in your glass, even with the same grape varietals. Eating at a fine dining establishment is like a box of chocolates, you never know what you're gonna get.Where to source Elk: https://www.elkusa.com/Balthazar Restaurant Story: https://nypost.com/2020/10/23/couple-mistakenly-served-2000-wine-at-nyc-restaurant/More info on Sous Vide Cooking: https://anovaculinary.com/what-is-sous-vide/

Jake discusses the ultimate forest to table experience while Bart begins the 2020 grape harvest with Pinot Noir. As the Climate changes, so does the wine in your glass.