The Wine List

Our annual Bordeaux show. With the release of the 2023 vintage, we find one of the warmest vintages, with plenty of rain and late season heat, creating uneven vineyard challenges. The wines varied in quality and style but were balanced with moderate alcohol, fresh acidity and more of a mid-weight body. The 2023’s will be readily drinkable and priced fairly, but not to the level of the ’16, ’19, ’20, and ’22 vintages. Keep in mind, each region and varietal had their own unique circumstances. We spoke with Count Stephan von Neipperg from Chateau Canon La Gaffeliere in St. Emillion, Aline Baly from Chateau Coutet in Barsac, Alexander van Beek from Chateau Giscours in Margaux, Julien Barthe from Chateau Beau Sejour Becot in St Emillion, Sara Lecompte Cuvelier from Chateau Leoville Poyferre in Saint Julien, and Kinou Cazes Hachemian from Chateau Lynch Bages in Paulillac.Please remember to subscribe to The Grape Nation wherever you get your pods! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Amy Racine started out in the middle, hit both coasts, and settled for the bustle of NYC. She is the Beverage Director and Partner at JF Restaurants, John Fraser's group, including The North Fork Table, La Marchande in the Wall St. Hotel, 701 West at the Times Sq Edition in NY, along with others in those venues. They also have properties in West Hollywood, Tampa and Boston. In addition to all of that, Amy consults for Kwame Onwuachi’s Tatiana, one of the most acclaimed restaurants in the country. A CIA graduate, Amy has been awarded Esquire and Wine Enthusiast’s Beverage Director of the Year, along with awards from Wine Spectator and Vine Pair among others.Amy recently created Unfiltered, a monthly dinner series convening wine’s most thoughtful voices, celebrating leaders reshaping what wine and beverage hospitality can mean, highlighting great people doing great things. Please remember to subscribe to The Wine List. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Let me start off by saying Maynard James Keenan is one heavy dude, one who can articulate his heaviness through music and wine. But in the end, he is a funny, creative, kinda light-hearted guy. Born in Ohio, Maynard saw his way through art school, and the United States Army, eventually gravitating to Los Angeles and its music scene. He formed Tool around 1990, A Perfect Circle in 1999 and Puscifer in 2007, critically acclaimed, award-winning and wildly successful bands with true cult followings. He just finished his Sessanta tour celebrating his sexagenarianism. Sometime around 2005, he followed a reoccurring vision and moved to Arizona, where he has become a prolific wine maker and promoter of wines from the state. Maynard James Keenan is the proprietor of Merkin Winery and Caduceus Cellars in Jerome, Arizona.Please subscribe to The Wine List/The Grape Nation on your favorite podcast platform. If you are a Heritage Radio subscriber, please re-subscribe to your favorite pod platform. (unfollow your sub on Heritage to avoid any confusion) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Maynard James Keenan is the singer, songwriter and front man for Tool, A Perfect Circle, and Puscifer, the critically acclaimed, award-winning and wildly successful bands with true cult followings. He now resides in Arizona where he writes, produces, and owns a winery. Maynard James Keenan is the winemaker at his Caduceus Cellars and Merkin Vineyards, yes, in Jerome, Arizona, working over twenty years to successfully bring Arizona wines to the forefront. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This week on The Wine List we talk to Eric Asimov. Eric is the long-time Chief Wine Critic for the New York Times. His column “The Pour” appears online at nytimes.com and also in the print edition. He focuses, of course on the sensorial pleasures of wine, but also with a discussion of wine’s culture, history, social, scientific, and environmental dimensions. It has now become a tradition that Eric joins us at the beginning of each year to discuss the past and coming wine year. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.