Of the 20,000 growers in Champagne, only a few make their own wine. In this podcast, fifth generation grower-producer Gaylord Legras of Champagne Legras-Frapart et Fils gives us the lowdown on how the vineyards operate, what's unique about grower Champagne, and how the business of Champagne really works.

 

Here are the show notes. We discuss:

• Gaylord's family history in Champagne and how they got into the growing business.
• Climate, terrain, soils, and unique advantages that the region has in growing grapes for sparkling wine.
• The different sub regions-- Montagne de Reims, Côtes des Blancs, Valle de la Marne, Aube.
• The importance of vintage Champagne and whether these more expensive bottles are worth the money.
• How grower wines differ from those of large houses (like Moët Chandon, which controls the 5 major wine brands in the area and more than 50% of wine made).
• The business structure of Champagne and its challenges and opportunities -- contracts with the big houses and how they are structured, the difference between the Houses and cooperatives, and more of the business challenges of growers in the region.
• Finally, we talk about how to find grower Champagnes by looking for RM (Recoltant Manipulant) on the bottle.

 

Champagne Legras-Frapart et Fils isn't available outside of France (unless you want to import it!) but you can see Gaylord and others if you head to Oiry, where his vineyards are located!

 

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Other Champagne podcasts I mentioned...

Ep 167: Champagne -- The Region

 

Ep 148: Conversation with Champagne Laurent-Perrier President Michelle DeFeo 

 

Ep 066: Sparkling Wine Options 

 

Ep 026 Sparkling Wine - More Than Just Champagne 

 

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In this solo podcast, I give you a bunch of ideas to make gift giving and holiday pairing easy!

Here are the show notes:

1. First I talk about potential all-purpose wines that will work for a lot of different holiday foods:

The reds:

• Sonoma, California Syrah or Cabernet Sauvignon
• Chilean Syrah
• Côtes-du-Rhône (or Gigondas, Châteauneuf-du-Pape)
• Bordeaux -- specifically Merlot-based, and look for the Cru Bourgeois label

The whites:

• Santa Barbara, California Chardonnay
• South African or New Zealand Chardonnay
• Chenin Blanc from South Africa or Loire
• White Rhône blends from California or Rhône

Rhône producers I mentioned: E. Guigal, Chapoutier

 

2. Then I gift some questions to ask before buying wine as a gift for someone:

• What do they usually drink?
• What do they eat?
• What kind of person are they -- adventuresome or less so?

3. Finally I hit on gift ideas:

• Waiter's corkscrew
• Sparkling wine stopper
• Foil cutter
• Vacuvin or just the stoppers
• Wine accessories gift set
• Jane Anson's "Wine Revolution: The World's Best Organic, Biodynamic, and Craft Wines"
• Oz Clarke books, including: "Grapes and Wines", which I love as an easy reference book
• A Wine for Normal People gift certificate!
• An Amazon gift certificate (where they can buy the stuff above, or starting in January you can send them to my winefornomalpeople.com and link to these and more wine gifts I recommend!)
• Plastic or stainless steel ice cubes

 

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Happy Holidays! Thank you for listening and for you being such an awesome audience! 

 

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Central Otago is known among wine dorks as a Pinot Noir mecca. We're lucky that regular podcast guest host Simone Madden-Grey is from this region! In this episode, she gives us the skinny on climate, soil, top wines, travel tips, and what's next for the wines of the region.

 

Here are the show notes: 

• Simone gives us a bit of background on the region and talks about its origins in 1975 – 1980 when pioneersRipon, Chard Farm, Gibbston Valley Wines started

 

• We get into detail on geography:
  • Southernmost growing region in the world with Patagonia – at 45˚ south latitude
  • Climate: Alpine climate, with short and hot summers and really cold winters, great day to night temperature swings
  • Southern Alps: Run down middle of South Island. Rain shadow from the wet weather from West.
  • Gorges, lakes, rivers mean abundant water for viticulture
  • Soils: ancient glaciers, quartz and silica in the soils but when the gold rush happened, the soil was stripped and now producers are trying to restore it

 

• We discuss New Zealand's dedication to its Sustainable Winegrowing Program, biodynamics, and organics and the "Clean and Green" mentality of New Zealand

 

• We talk about the main grapes and wine profiles of Central Otago – Pinot noir, Chardonnay, Pinot blanc, Tempranillo (Brennan Wines is mentioned)
• We discuss aromatic whites and their potential in the region: Gewürztraminer, Riesling, Pinot Gris, white field blends

 

• We discuss the subregions and how they are new and just starting to define themselves
  • Wanaka – arrived, Ripon
  • Gibbston, Bannockburn – up and coming
  • Bendigo – Prophet’s Rock, Quartz Reef (vineyards)

 

 

 

• We do a deeper dive into Pinot Noir, discussing it's unique character when it's from Central Otago. Famed Pinot Wineries mentioned: Rippon, Quartz Reef, Chard Farm, Gibbston Valley Felton Road,  Mt Difficulty
• We finish up with some travel tips from Simone and a plug for anyone interested in applying for the New Zealand Wine Growers Sommit –a scholarship for those working in the wine industry in the USA!

 

Please follow Simone:

www.happywinewoman.com

Facebook

Twitter

Instagram: Happy Wine Woman

 

Thanks to this week's sponsor who makes the podcast possible!

The Great Courses Plus -- who makes you smarter and more well rounded! With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! For a free month trial, go to thegreatcoursesplus.com/wine

 

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This week, we revive the Grape Miniseries from podcasts of old to bring you: Sangiovese! The star of Central Italy that does amazing things when taken care of. 

Here are the notes:

History of Sangiovese

• Spotty history -- probably has existed a long time but wasn't mentioned until the 1500s.
• The name likely comes from the monks in Santarcangelo di Romagna at foot of Monte Giove, who chose the name of sanguis Jovis when forced to call wine by name other than vino. It could have also come from the ancient language of Etruscans, who used similar to words for an offer to the gods

 

Grape origins

• Probably from Sicily and Calabria – in 16th century there were grape exchanges between northern and southern Italian regions
• A cross of two reds: Ciliegiolo and Calabrese di Montenuovo

 

Climate, land, soil

• Needs warmth to ripen, but not too much
• Ripens better in Montalcino than Chianti – nights are warmer, less rainfall in Montalcino
• Chianti –  only 10% of the land good for cineyards
• Maremma – rich, broad, hot with short growing season. High alcohol, low aroma
• Autralia – Canberra in NSW, other warm areas show promise
• California – more intense sunlight, different character
• Soils –Tuscan soil is varied. The best for Sangiovese is galestro and albarese
  • Soils are a challenge for New World Sangiovese winemakers

Winemaking

• Important to get ripeness in the vineyard
• Traditional aging in large casks of Slavonian oak or Chestnut
• Modern styles use small French oak barriques
• Sangiovese is often blended – Canaille Nero, Coloring, Cabernet Sauvignon, Merlot, Syrah are popular partners
  • Sangio needs extra color, richness – low in acylated anthocyanins means light color

Sangiovese Flavors

• Light juicy wine or huge complex ones or harsh
• Traditional wines: cherries, violets, tomatoe, herbs, tea-like notes, high acid, high tannin, not fruity
• International wines: vanilla, spice, oak, dark fruit, higher alcohol

 

Return of the Clones: 

• Clones – color, flavor, concentration of fruity, 102 clones of Sangiovese
• 1988 – Chianti Classico Conzorzio with Universities of Pisa and Florence– launched Chianti Classsico 2000 project to improved quality

Found in:

• Italy: Tuscany, Emilia-Romagna, Lazio, Marche, Puglia, Sicily, Umbria
• US: Napa, Sonoma, Santa Barbara. Washington State, New Mexico
• Other North America: Mexico, Ontario, BC
• Australia – growing
• Other New World: NZ, South Africa, Chile, Argentina, Brazil etc

 

The difference in Tuscan wines using Sangiovese:

• Maremma: dark black fruit, herbal
• Chianti Classico – cooler – sour cherry, red berry, violet, tea leaf
• Brunello di Montalcino – 100% Sangiovese, different depending on where it's grown in the appellation
• Vino Nobile di Montepulciano –  earthy, rich, lovely
• Emilia-Romagna – dark, dense, richer than Tuscan versions
• Marche – Rosso Piceno, Rosso Conero – usually blended with Montepulciano – can be gloppy
• Umbria -- fuller, denser than Tuscan versions

 

Thanks to our sponsors this week! 

For a free month of amazing video lectures from The Great Courses Plus, go to my special URL: thegreatcoursesplus.com/wine

 

Storyworth: Sign up through my special URL and receive $20 off! 

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Some in the U.S. wine industry say cannabis legalization will create a war between wine& weed for limited resources & consumer interest. But George Christie, from the Wine Industry Network (the leading business resource for the wine industry), thinks collaboration could lead to great things for both parties. After you hear his ideas, you may just agree.

 

Here are the show notes:

1. We discuss how George acquired expertise on this topic, through a hugely successful "Wine and Weed Symposium" (http://wine-weed.com) that brought wine producers and cannabis professionals together in a room in the North Coast of California.   

 

2. We talk about the wine press and its portrayal of "Cannabis Cannibalization" -- meaning the weed industry is taking essential resources from the wine industry like water, land, and especially labor. We parse what's true and what's not. 

3. We talk about the overlap between the wine and weed industries -- the differences, and why wine and weed are being linked rather than beer and weed or cigarettes and weed. We cover:

• The money involved in both industries
• Distribution challenges
• Lobbying 
• Track and trace issues/govt' control
• Evolution of the industry -- big v small guys

4. We'll hypothesize about some things for the future:

 

• Potential for import/export and how that will evolve
• The fact that weed has a much more flexible growing season(s) and can be grown indoors (we can cover the indoor v outdoor quality issue/terroir), making it far more profitable and flexible, and harder to regulate!

 

Thanks to this week's sponsor who makes the podcast possible!

The Great Courses Plus -- who makes you smarter and more well rounded! With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! For a free month trial, go to thegreatcoursesplus.com/wine

 

 

 

 

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This week, regular guest host and UK wine shop owner of Jaded Palates, Ian Renwick, helps us sort out what Brexit is and why it is so important to the wine trade. 

Part politics and history lesson, this episode aims to give you context about the EU, it's historical significance with the UK and why Brexit is such a big deal for the wine trade in the UK, Europe, and countries like Australia, the US and Chile too.

Show notes:

1. We give historical background on the political and economic union of 28 member states in Europe that covers 510 MM people and accounts for 22% of global GDP and 7.3% of world’s population

2. We address the question: What is Brexit? More than just the merging of the words "Britain" and "exit" following the vote to leave the EU.

3. We discuss the economic ramifications of the UK leaving the EU and what that will mean for wine -- especially vis a vis currency fluctuation and tariffs.

4. We provide context on why the UK is so important -- including the fact that 71% of UK’s adult population drink wine!

5. We discuss the often cited scenarios for the wine industry in the UK and it's ripple effect on the global market as put forth by Kym Anderson of the University of Adelaide and Glyn Wittwer of Victoria University in their model of global wine markets (http://blogs.sussex.ac.uk/uktpo/files/2016/11/Briefing-Paper-9.pdf)…

6. We both offer our thoughts on what Brexit will probably do to the global wine market (not as bad as you think!). 

 

Thanks to this week's sponsors who make the podcast possible!

1. Lovepop – Who is reimagining cards and how you buy them! Send someone joy in an envelope!  Go to lovepop.com/wine for special offers! 

         

2. The Great Courses Plus -- who makes you smarter and more well rounded! With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! For a free month trial, go to thegreatcoursesplus.com/wine

  

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Our 2017 version of the U.S Thanksgiving podcast was actually done via Facebook live, but we recorded it & edited it down for replay. We tried to limit the options to give you a few wine options, rather than a million! Enjoy! We are thankful for you!

 

Some of the wines we recommend: 

Whites: Off-dry Riesling, off-dry Vouvray/Chenin Blanc, Alsace Riesling, Viognier, Rhône, Torrontés

Reds: Cru Beaujolais, Beaujolais-Villages, fruity Zinfandel, Merlot, Right Bank (Merlot-based) Bordeaux, New Zealand Pinot Noir

 

Also mentioned: Online Wine Classes with Elizabeth are at live at www.winefornormalpeople.com/classes

We are so grateful for you! Have a happy, safe Thanksgiving!

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Tom Wark, executive director of the National Association of Wine Retailers (Winefreedom.org), wine PR guru, and author of Fermentation Wine Blog  gives a fascinating look at the history of US wine law, current inane laws (unconstitutional) on interstate wine shipping, and the ripple effects for wine producers, importers, and drinkers.

*Note: This issue is not a democrat v republican issue, so if you fear this will be a partisan conversation, both sides are restricting consumer rights and there is no discussion of party politics in the show. 

Even if you are not an American listener, the history and politics of the world's biggest market (by volume) and the restrictive environment in which wine is sold will shock and amaze you. 

Here are some of the issues we tackle in the conversation:

1.The issues with retailers shipping between states and why consumers and retailers and hamstrung by regulation   2. The historical background -- from the 1700s to today on how the US became so protectionist about alcohol. Nerdy details include..

• Why the current laws violate the spirit of the Articles of Confederation and then the Constitution of the United States
• The Pre- and Post- Prohibition eras, Constitutional Amendments and a violation of the Commerce Clause of the US Constitution
• Granholm v. Heald, a 2005 case that should have resolved this and why it didn't  
• Implications for consumers, retailers, small producers, and importers, and why we need to use our voices to stop the politics

3. A discussion of "the money" and why the Wholesalers rule our choice in every state.   4. The New York Times article by Eric Asimov and why New York and New Jersey retailers may soon be suffering.    5. What's next? What can we do to promote free trade and help the mission here? The essential mission American consumers have and the importance of signing up for Winefreedom.org and getting our voices heard!   And finally, an invitation from Tom  -- if you know any state legislators in the US, contact him! Get the back catalog on Patreon!

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Halloween is, by far, our favorite holiday so this year we're reviewing fun traditions from around the world and matching wines with them. From the blood of Jupiter to drinking wine from a skull, we've got a spooktacular tradition for you to adopt!

 

Here are the 7 traditions we cover and the wines to match:

1. SAMHAIN: IRELAND AND SCOTLAND

• Ireland is the birthplace of modern Halloween. 
• Origins were in Celtic and Pagan rituals and a festival called Samhain or Samhuinn (end of the light half of the year)
• DRINKS: Scotch, Irish whiskey, Chilean wine – the most popular wine type in Ireland

 

1. DÍA DE LOS MUERTOS: MEXICO

• From November 1 to November 2, Mexico and parts of Latin America celebrate Día de los Muertos, which combines Aztec rituals with Catholic ones.
• Offerings are left for weary ghosts. For the souls of children, families leave out toys and candy, adults get shots of mezcal and cigarettes!
• DRINKS: Mezcal or Mexican wine from Valle de Guadalupe or Spanish wine to honor the roots of Mexico drunk out of a skull, the symbol of Dia de los Muertos

  

1. KAWASAKI HALLOWEEN PARADE: JAPAN

• At the end of every October for the past 21 years, there is the Kawasaki Halloween Parade. It's huge and elaborate: In 2016 more than 130,000 people attended.
• DRINKS: SAKE, Champagne/Cremant

  

1. PANGANGALULUWA: THE PHILIPPINES

• On night of All Saints’ Day – November 1st -- children go door to door, often in costumes, to ask for prayers for those in purgatory.  
• DRINKS: Tropical fruit, rice, sugar cane and coffee make "wine" in the Philippines, so so something with big American oak that has coconut flavors– Rioja or Zin in American oak will do!

  

1. THE HUNGRY GHOST FESTIVAL: Hong Kong/China

• The hungry ghost festival is a month or two earlier than Halloween but has similar traditions! Chinese people make efforts to appease restless ghosts, and feed their own ancestors. Food and drink are left out to sate the appetite of the hungry ghosts. 
• DRINKS: French wine, since it’s the most popular wine type imported into China. Either Bordeaux or Burgundy, especially the 2015s which have been exceptional!

 

1. OGNISSANTI: Italy (called I Santi on 11/1 and I Morti on 11/2) 

• Halloween is becoming more popular in Italy but many still celebrate All Saint’s Day. Italians visit the graves of loved ones who have passed, place a red candle in the window at sunset, and set a place at the table for those spirits they hope will visit.
• Every year the Catholic Church reminds people that Halloween is a “heathen tradition” but it's still becoming more mainstream!
• Halloween-y wines: Aglianico del Vulture, anything from Sangiovese (blood of Jupiter),

 

1. ALL SAINTS' DAY AND ALL SOULS' DAY: Germany

• Similar to all Christians, on this day Germans honor the lives of the saints who died for their Catholic beliefs, as well as the souls of dead family members.
• But they have an added tradition: hiding their kitchen knives so that returning spirits won't be accidentally harmed (or use the  knives to harm the living)...Hear M.C. Ice's theory on this one in the 'cast! 
• Halloween-y wines: Walk a knife’s edge with high acid Rheingau Riesling or emulate blood with Apätburgunder from Rheinhessen

 

Happy Halloween!

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A stone's throw from Bordeaux are wine regions that have been around longer & make extraordinary wines that taste like nothing else. The whites & reds of SW France will thrill you! Although under the radar,they aren't that obscure & are worth knowing about.

Here are the show notes: 

Region Overview:

1. Inland and south of Bordeaux
2. Goes from Aquitaine (Bordeaux and outskirts) to Midi-Pyrenees
3. Regions closer to the Atlantic – on the other side is the Languedoc

4. TWO AREAS:

   • Those that are close to and similar to Bordeaux
   • closer to the Pyrenees, which use mainly native grapes to create different and sometimes outstanding wines.
5. We discuss the relationship between Bordeaux and Southwest France from an historical perspective and then dive into the regions.
6. In the Dordogne/Bergerac, subregion we hit on:
   • Bergerac: red, dry white, and sweet white wines. Reds are Cabernet Sauvignon blended with Merlot. Whites are Sémillon and Sauvignon Blanc.
   • Pécharmant: less character and balance than Bordeaux Superieur AOP for the same price
   • Monbazillac: sweet botrytized whites of Sémillon, Sauvignon Blanc, and Muscadelle
7. In the Garonne subregion:
   • Buzet: Reds of Merlot, with Cabernet Franc and Cabernet Sauvignon.
   • Cahors: Malbec: the most well-known region in Southwest France
   • Fronton: Red wine appellation uses the Négrette grape: like blackcurrant, blackberry, raspberry, pepper, violets, licorice, and can be rustic or even kind of steak-like in flavor but can also be fruity and light depending on the terroir and the blend. Also uses Syrah, Cabernet Sauvignon, Cabernet Franc and the spicy, peppery Fer making up the rest of the blend.
   • Gaillac: 
     • Gaillac Rouge AOP = At least 40% is the local Duras and Fer (pr. FAIR) red grapes, both are spicy. Also Syrah, Gamay, Merlot, Cabernet Franc, and Cabernet Sauvignon used in lesser proportions.
     • Gaillac Blanc AOP - blends of the floral, citrusy, acidic Len de L’El,  apple-y Mauzac, floral Muscadelle, and Sauvignon Blanc.
     • Gaillac Perlé (pr. guy-AHK pear-LAY): slightly sparkling made of Mauzac.
     • Gaillac Doux: Sweet, mainly late harvest wines.
8. Gascony subregion
   • Madiran: Uses mainly Tannat with Cabernet Sauvignon, Cabernet Franc, and Fer
9. Béarn subregion
   • Jurançon:
     • Jurançon (sec) is dry, with green apple, honey, green herb, and crushed rock notes. Uses the Gros Manseng grape!
     • Whites are also made into lightly sparkling (moulleux) wine and Jurançon doux, a sweet wine made mainly of the soft, floral Petit Manseng
10. French Basque country:
    • Irouléguy: fruity, tannic red wines and full-bodied, tangy whites. Most reds are Tannat/Cab Franc/Cab Sauvignon blends. Whites like Jurançon. 

      Thanks to this week's sponsor: The Great Courses Plus!  Watch thousands of video lectures from your phone, tv, or now stream audio from the courses!    Sign up for a free month by going to www.thegreatcoursesplus.com/wine Get the back catalog on Patreon!

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