Wine Guide with Cork & Fizz - Wine education for beginners and enthusiasts

Ep 167

What if wineries have been creating the wrong experience all along?

For many people, walking into a winery can feel intimidating. Between unfamiliar wine terminology, formal tastings, and the pressure to know what you like, it's easy to feel like wine isn't meant for you. But what if wineries borrowed a page from breweries by creating welcoming spaces where everyone feels comfortable, whether they're a wine expert or simply enjoying a glass with friends?

In part two of our conversation, Andrew Gerow shares why his Washington winery, Tirriddis, was intentionally designed to feel more like a brewery than a traditional tasting room. He explains how customer feedback has influenced both the winery experience and the evolution of their sparkling wines, why balance matters more than chasing the driest sparkling wine possible, and how a small amount of sweetness can actually improve traditional method sparkling wine. 

If you've ever felt intimidated by wine or wondered what makes a winery experience truly memorable, this episode is for you.

Be sure to listen to Part 1 (Episode 166) to learn how traditional method sparkling wine is made and why Washington is uniquely suited to producing world-class sparkling wine. 

Connect with Andrew:

Website: https://www.tirriddis.com/

Episode Highlights:

• Why Tirriddis was designed to feel like a brewery
• Creating a welcoming tasting room experience
• Why balance matters more than ultra dry sparkling wine
• The truth about sugar in sparkling wine
• Why listening to consumers creates better wine 
• How tasting room feedback shapes better wines
• Andrew's vision for Washington sparkling wine

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide 

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected]

Podcast production and management by Liz Chapman 

Ep 166

The future of great sparkling wine may not be coming from where you think. 

For centuries, traditional method sparkling wine has been defined by regions like Champagne. But a new generation of Washington winemakers is proving that great sparkling wine doesn't have to imitate anyone else. Instead, they're embracing Washington's unique climate, grape varieties, and winemaking philosophy to create wines that are distinctly their own.

In this episode, Andrew Gerow, co-founder and general manager of Tirriddis, shares how he and two of his fellow college classmates launched a winery during the pandemic and why they chose one of the most technically challenging styles of winemaking. He explains what traditional method sparkling wine actually is, why Washington is uniquely suited to produce it, and how their philosophy of being "unapologetically Washington" influences every bottle they make.

If you've ever wondered how sparkling wine is made, what makes Washington sparkling wine different, or why Washington has become such an exciting place for sparkling wine, this episode is for you. 

Connect with Andrew:

Website: https://www.tirriddis.com/

Episode Highlights:

• How three college friends started a sparkling winery during the pandemic
• Why Washington is ideal for traditional method sparkling wine
• How the balance of art and science shapes great winemaking 
• How tirage, riddling, and disgorging create sparkling wine
• How Tirriddis is creating a uniquely Washington style of sparkling wine 
• The philosophy behind making wines that are unapologetically Washington
• Three sparkling wines to try for your first Tirriddis tasting

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide 

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected]

Podcast production and management by Liz Chapman 

Ep 165

What if your next great wine trip is hiding in the Columbia Gorge? 

After a recent trip to the Columbia Gorge, I knew I had to share more about this unique wine region. Sitting right on the border of Washington and Oregon, the Columbia Gorge is full of beautiful views, laid-back tasting rooms, and wineries producing everything from red, white, sparkling, orange, and dessert wines to unique grape varieties you may not see in other Washington wine regions. 

In this episode, I’m sharing a little bit of the history, geography, and climate that make the Columbia Gorge such an exciting place for wine. I’ll also walk you through some of the wineries I visited, a few spots that are still on my list, and practical tips for planning your own trip, including where to stay, where to eat, and how to map out your tasting itinerary.

Whether you're planning a Pacific Northwest vacation or simply looking for your next wine adventure, the Columbia Gorge is a wine region worth adding to your list!

Resources:

My Trip to France: Jura Wine 101 - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-79

Inside the most underrated Wine Region in Washington w/ AniChe Cellars (Part 1) - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-114

A Washington Winery Built on Inclusion w/ AniChe Cellars (Part 2) - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-115

Episode Highlights:

• What makes the Columbia Gorge AVA unique
• Why the Columbia Gorge is a must-visit wine destination
• The best wineries to add to your itinerary
• Grape varieties you'll discover throughout the region
• Where to stay during your visit
• Restaurants, bakeries, and wine bars worth stopping at
• Tips for planning your winery route
• Transportation options for a worry-free tasting day
• Hidden gems throughout the Columbia Gorge 
• How to make the most of a Columbia Gorge wine getaway

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide 

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected]

Podcast production and management by Liz Chapman 

Ep 164

What if one of the biggest wine buzzwords is actually much simpler than it sounds?

If you've ever heard the term carbonic maceration and thought, "What in the world does that mean?" trust me, you're not alone. Honestly, I put off covering this topic for a while because I felt the same way. But once I dove into the research, I realized it's actually much simpler than it sounds. 

In this episode, you'll learn exactly what carbonic maceration is, how it differs from traditional fermentation, why it became synonymous with Beaujolais, and why so many modern natural winemakers continue to embrace the technique.  You'll also discover the differences between carbonic maceration, semi carbonic maceration, and whole cluster fermentation without getting lost in complicated wine science.

So, if you've ever seen "carbonic" on a wine label and wondered what it actually means, this episode will give you the confidence to understand the technique, recognize the flavors it creates, and know exactly what to expect before you open the bottle.

Carbonic Wine Recommendations:

Beaujolais:

• The “Gang of Four” - Jean Foillard Morgon, Marcel Lapiere Morgon, Guy Breton Morgon, Jean-Paul Thevenet Morgon
• Bernard Diochon Moulin-à-Vent “Vieilles Vignes”
• Nicole Chanrion Côte-de-Brouilly
• Georges Duboeuf Beaujolais Nouveau (look for it around Thanksgiving time)

Washington:

• Latta Wines 2023 Lucius Wines Carbonic Syrah
• COR Cellars Carbonic Primitivo
• Devium Wines Dwelley Dolcetto
• Sage Rat Carbonic Nebbiolo

California:

• Terah Wine Co. Carbonic Sangiovese
• Las Jaras Glou Glou

Other:

• Gran Moraine Flavorscape Gamay Noir (Oregon)
• Niepoort - Nat'Cool Drink Me Tinto (Portuguese blend)
• Gevorkian Ariats Kangoun Carbonic Karasi

Wines of Armenia: https://winesofarmenia.com/

Episode Highlights:

• What carbonic maceration actually means
• Why carbonic wines are not carbonated
• How carbonic differs from traditional fermentation
• Carbonic vs semi carbonic maceration
• Whole cluster fermentation explained
• Why carbonic wines taste so fruity 
• Why Beaujolais became famous for carbonic wines
• The history behind the technique
• Common aromas created through carbonic maceration
• Recommended wines to try from around the world

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide 

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected]

Podcast production and management by Liz Chapman 

Ep 163

What does it take to build a world-class wine program on a remote Caribbean island?

In part two of this conversation with sommelier Mia Martensson, you'll get a behind-the-scenes look at how she transformed a resort wine list from just 30 wines into a collection of 620 bottles. She shares the challenges of sourcing wine on an island, creating a destination tasting experience, and launching a wine festival that now attracts hundreds of guests each year.

You'll also hear which wine regions and styles have her most excited right now, including Etna, Chablis, Sancerre, grower Champagne, and the wine she believes deserves far more attention from drinkers: Riesling. 

Plus, Mia shares unforgettable stories from her years aboard the world's largest privately owned residential yacht, including serving Champagne on a glacier in Antarctica and receiving training on what to do if attacked by a polar bear. If you've ever wondered what life as a sommelier looks like beyond the dining room, this episode is for you.

Don’t miss ep 162 which is part 1 of my conversation with Mia!

Connect with Mia:

Instagram: https://www.instagram.com/martensson.mia/
Seven Stars Resort: www.sevenstarsgracebay.com

Episode Highlights:

• Building a luxury wine program in Turks & Caicos
• Growing a wine list from 30 to 620 wines
• Why Etna wines are worth seeking out
• The current Chablis and Sancerre boom
• Why more people should be drinking Riesling 
• Inside the Flight Club wine experience
• The rise of Grower Champagne
• Traveling to Champagne and South Africa
• Serving Champagne on an Antarctic glacier
• The wine myth that bugs Mia the most

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide 

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected]

Podcast production and management by Liz Chapman 

Ep 162

What if the biggest opportunities in your life come from simply saying yes?

In this episode, I’m sitting down with sommelier Mia Martensson, whose impressive wine career has taken her from a teenager working in hospitality to Michelin-starred restaurants, South Africa's wine country, the world's largest privately owned mega yacht, and eventually to becoming the creative force behind the award-winning wine and beverage program at Seven Stars Resort in Turks & Caicos. What’s remarkable is that none of it was part of some carefully mapped-out plan. Instead, each chapter began with an opportunity she was willing to explore.

Mia shares how a mentor first introduced her to wine, how a chance opportunity led her to Michelin-starred restaurants in Stockholm, and why a short trip to South Africa turned into nearly a decade immersed in one of the world’s most exciting wine regions. Along the way, she tasted legendary wines, worked alongside some of the industry's most influential figures, and built a career that spanned continents.

We also dive into how tasting historic wines shaped her perspective, why she pursued WSET education, how wine education has evolved over the years, and the wine regions that continue to inspire her after decades in the industry.

If you’ve ever wondered where following your curiosity might lead or dreamed of building a career around your passion, this episode is for you.

Connect with Mia:

Instagram: https://www.instagram.com/martensson.mia/

Seven Stars Resort: www.sevenstarsgracebay.com

Episode Highlights:

• Mia's journey from dishwasher to sommelier
• Working in Michelin-starred restaurants in Sweden
• Tasting legendary wines and historic vintages
• Why South Africa became a turning point in her career 
• The opportunities that shaped Mia's career 
• WSET and the evolution of wine education 
• The role networking plays in the wine industry
• Underrated wine regions in Argentina and Chile
• Why Australia deserves more attention
• The wines and regions that continue to inspire her
• What makes wine such a powerful connector

Resources:

What Makes South African Wine so Unique w/ Duncan Savage (Part 1) - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-130

How Duncan Savage is Redefining South African Wine (Part 2) -  https://www.corkandfizz.com/blog/category/south-african-wine

Exploring Australian Wine w/ Jane Lopes - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-34

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide 

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected]

Podcast production and management by Liz Chapman 

Ep 161

Think decanting is only for expensive red wine? You might be missing out on getting more from wines you already own.

Most wine drinkers associate decanters with fancy restaurants, aged Bordeaux, and special occasions. But the reality is that decanting can benefit everything from an older red to certain white wines and even an affordable bottle from the grocery store. In this episode, we dive into where the decanting myth came from and what decanting actually does to your wine.

You'll learn the two main reasons for decanting, the science behind evaporation and oxidation, how sediment forms in both red and white wines, and how long different styles of wine should spend in a decanter. You'll also discover when decanting can improve a wine and when it's better to skip it altogether.

So if you've ever wondered whether decanting is worth the effort or just another wine ritual, this episode will help you decide when it can genuinely improve what's in your glass.

Episode Highlights:

• Why the decanting myth exists
• The two main purposes of decanting
• Sediment in red and white wines
• Why some wines smell like sulfur or matchsticks when first opened 
• Evaporation vs. oxidation explained
• When cheap wines benefit from decanting
• How long to decant different wine styles
• Wines that should not be decanted

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide 

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected]

Podcast production and management by Liz Chapman 

Ep 160

You’ve probably assumed wine always gets better with age…but not all wine is meant to sit for years.

Aged wine sounds fancy, right? The older the bottle, the better it must be. Right?

Nope. Sure, some wines are meant to age. But a lot of wine you’re buying is already close to its peak and waiting too long doesn’t make it better.

In this episode, I’m breaking down what actually happens as wine ages and why aging = better doesn’t apply across the board. I’ll walk you through the simple way to think about a wine’s lifespan, how to tell if something is worth aging, and what’s really going on when wine hits its peak and then starts to go downhill.

So if you’ve been saving bottles thinking they’ll get better with time, this might change how you decide when to open them.

Resources: 

You Can’t Age White Wine…Or Can You? - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-145

Episode Highlights:

• Why the idea that older wine is better became so common
• The bell curve that explains a wine’s lifespan
• Why many everyday wines are meant to be consumed sooner
• What actually makes a wine age-worthy
• What characteristics actually allow a wine to age well
• Why many wines peak within a year or two of bottling
• How the taste and structure of wine change over time
• How storage impacts whether wine improves or declines
• Why you might not even like aged wine

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide 

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected]

Podcast production and management by Liz Chapman 

Ep 159

The region matters. The grape matters. But how the wine is made is what changes everything.

There’s a level of intention happening behind the scenes that most people never see. In this episode with Maxx and Sidney from Stranger Wine Co., you’ll hear how winemaking decisions like not crushing grapes, using native yeasts, and limiting intervention completely change the structure, texture, and expression of the wine. In a cold climate like Michigan, even small choices can impact tannins, aromatics, and balance in a big way. This isn’t about doing things a certain way just because that’s how it’s always been done. It’s about making intentional choices that actually impact how the wine tastes.

We also get into what it actually looks like to build a winery from the ground up, from regenerative farming and taking on more vineyard land to navigating sales, distribution, and growth as a small team. Because making the wine is only part of it, getting people to understand it and buy into it is a completely different challenge.

If you’ve ever wondered why some wines feel more expressive, more balanced, or just plain different, this episode will tell you exactly what’s behind that.

Connect with Maxx and Sidney from Stranger Wine Co.

Website: https://www.strangerwineco.com/

Episode Highlights:

• How cold climate impacts winemaking decisions
• Why they avoid crushing grapes in production
• The role of sulfur and common misconceptions
• What it takes to build a winery from scratch
• How they divide roles as a small team
• Why selling wine is often the hardest part
• Their approach to minimal intervention winemaking
• 4 wines that best represent the style of Stranger Wine Co.

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide 

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected]

Podcast production and management by Liz Chapman 

Ep 158

Michigan wine has been underestimated for years, but that’s starting to change.

For a long time, Michigan wine has been known for sweeter styles and honestly, a lot of people wrote it off because of that. But what’s happening now is very different. There’s a new wave of winemakers coming in with experience from other regions, and they’re approaching things with a completely different level of intention and focus on quality.

In this episode, Maxx and Sidney from Stranger Wine Co. get into what it actually takes to grow and make wine in Michigan. They talk through the realities of working in a cold climate, from snow and freezing temperatures to the risk that comes with every growing season and how they adapt to it. They also break down how those conditions influence what they plant, why grapes like Pinot Noir, Cabernet Franc, Grüner Veltliner, and Kerner are working there, and how those choices are starting to shape a different direction for Michigan wine.

Curious to learn more about Michigan wine? This is a good place to start.

Connect with Maxx and Sidney from Stranger Wine Co.

Website: https://www.strangerwineco.com/

Resources: 

Why Blind Tasting Really Matters w/ Marie Cheslik (part 1) - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-134

The Simple framework for understanding any wine label w/ Marie Cheslik (part 2) - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-135

Episode Highlights:

• Why Michigan wine has been underestimated for so long
• What it actually takes to grow grapes in a cold climate
• How snow and freezing temperatures impact the vines
• The risk winemakers face each growing season
• Why grapes like Pinot Noir and Cabernet Franc are working in Michigan
• Lesser-known varieties like Grüner Veltliner and Kerner
• How winemakers decide what to plant in this region
• What’s changing in Michigan wine right now
• How a new wave of winemakers is approaching quality differently
• Why more people are starting to pay attention to Michigan wine

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide!  - https://www.corkandfizz.com/free-wine-tasting-guide 

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - [email protected]

Podcast production and management by Liz Chapman