How do you know if a wine is light in body or full-bodied, we go through this and it may surprise you as to how you measure this.

Timestamps

0:00-2:37 Intro

3:25-23:53 the “main body”

25:51-finish Wine of the Week what’s coming up

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I walk you through all things Pinotage a quirky little wine that has a special place with me.

Timestamps

0:00-2:23 Intro

3:20-9:51 my relationship with Pinotage

9:51-20:44 all things Pinotage

21:42-finish Wine of the Week what’s coming up

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Everything that goes into what makes a smooth wine from production and post production with everything in between.

Timestamps

0:00-2:07 Intro

3:04-21:38 What can be done during production to make a smooth wine

21:38-36:30 Post production factors to choosing a smooth wine

37:28-finish Wine of the Week what’s coming up

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For Podcasthon our special guest is Mark Unwin Chair of Socially Good Enterprises the organisation that looks after Borough Wines. Borough wines is a wine brand designed to give all profits to the Graeme Dingle Foundation. We discuss all things Borough wines and the Graeme Dingle Foundation and even a couple stories from Mark.

To purchase Borough Wines:

Borough Winesboroughwine.co.nzhttps://boroughwine.co.nz

To donate to Graeme Dingle Foundation:

Graeme Dingle Foundation: HomeGraeme Dingle Foundationhttps://dinglefoundation.org.nz

Timestamps

0:00-2:30 Intro

3:27-10:15 How Borough wines started and the Graeme Dingle foundation

10:15-24:20 Borough wines place in the market and its future

24:2- 37:00How Mark got involved and memorable wine stories

37:12-Borough Wines review

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A couple of weeks ago I caught up with Adam Balasolou head of sales and marketing for Nautilus Estate. We tasted through a few of their wines and this is my thoughts.If you enjoy this episode let me know and I will do more like this. Enjoy.

Timestamps

0:00-4:34 Intro

5:30-16:00 the whites

16:00- finish Wine of the week and upcoming weeks teaser.

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An episode all about flavours and aromas what compounds give you what flavours and how they get in the wine.

Timestamps

0:00-2:05 Preamble

3:03-5:53 Aromas intro

5:53-9:10 Esters and Thiols

9:10-11:18 Pyrazines and the term Aromatics

11:18-13:10 Terpenes and Rotundone

13:10-16:50 Sulfur Compounds, V.A. and Brett

16:50-20:23 Geosmin, Lactones and Ketones

20:23-23:52 wrap up

24:50-finish Wine of the week and upcoming weeks teaser.

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Have ever seen Gruner Veltliner on the shelf or on wine list but didn’t buy it, or maybe you have never heard of it before. After listening to this it may change your mind. This episode is short and sweet and to the point as it felt like I recorded it in a sauna it was so hot and humid.

Also check out the Breadcrumb Mojito Podcast on YouTube and Spotify I make an appearance.

Chapters

0:00-1:44 Intro

2:42-13:16 things Gruner

14:14-finish Wine of the Week and teaser for next week

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What are tannins/phenolics? How do they work? Where are they found? What’s the difference between tannins and phenolics? How do they affect the wine? What do we eat with tannin?

Also check out the Breadcrumb Mojito Podcast on YouTube and Spotify I make an appearance.

Chapters

0:00-2.12 Intro

3:10-27:50 all things tannin/phenolics

28:43- finish Wine of the Week and teaser for next week

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All things Cabernet Franc from a Kiwi point of view and a absolute belted of a Wine of the Week!

Also check out the Breadcrumb Mojito Podcast on YouTube and Spotify I make an appearance.

Chapters

0:00-2.24 Intro

3:22-8:15 Origins and other International regions

8:15-10:00 Where in N.Z

10:00-12:00 Cellaring and Service

12:00-15:45 Food pairing

15:45-18:47 Summation

28:48- finish Wine of the Week

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Wine and all things sugar we cover all aspects of sugar in wine with a few stories thrown in for good measure and a “ soap box rant”. There is also two wines of the week. Enjoy.

Also check out the Breadcrumb Mojito Podcast on YouTube and Spotify I make an appearance.

Chapters

0:00-2.26 Intro

3:24-8:00 Sugar at growing and harvest time

8:00-11:14 Glycerols

11:14-16:29 Acohol and chapitalistion

16:29-23:50 Residual Sugar

23:50-27:51 Secondary Fermentation

28:48- finish WINES of the Week and prelude to next week

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