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Simone Vizzari of Bellavista takes us through some of the Franciacorta area history and tells us the story about how sparkling wine production started there. You also get to hear about some of the different styles of Franciacorta and of the Bellavista house styles.
Franco Massolino

Franco Massolino


Massolino is one of the most renowned wine producers in Barolo. Franco talks about the history of the family, of the finesse of the nebbiolo grape and of the different characteristics of their four single vineyards: Margheria, Vigna Rionda, Parafada and Paroussi. He also talks about their new project in Barbaresco and about some of the differences between Barolo and Barbaresco. 
Having been responsible for the winemaking of Adams Wein since 2010, Simone has really lifted their wines to a top class level. In this interview she talks about some of the challenges, both of climate, market and confidence that german winemakers meet in producing and celling pinot and chardonnay. Not producing any riesling at their farm in Rheinhessen, Simone focuses on the burgundian grape varieties, but with a distinct german personality. She uses local clones and believes in finding a true German identity for her wines. 
"THE HOBO WINE COMPANY IS THE BRAINCHILD, SIDE JOB, MENACE TO THE WINE INDUSTRY, HEDGED BET, CASH STRAIN, MENTAL ANGUISH, LATE NIGHT MUSING, BRUISED HANDS, DIRTY T-SHIRTS, AND CONSTANT COMPANION OF KENNY LIKITPRAKONG. DESPITE KNOWING BETTER, HE STARTED HIS OWN LABEL IN 2002 WITH THE SIMPLE IDEA TO HAVE SOME GOOD FUN." That's how Kenny Likitprakong likes to describe his wine venture. For almost 20 years, he's still going strong in California!In this episode Kenny talks about the americana culture that has inspired him, and in wanting to make wines at a price point that he could afford to drink himself. He talks about many of the lesser known grapes that they use in their production, and about some of the challenges that California winemakers will face in the years to come. He also let's on a political stance in taking about the background for the name of the 2017 "Batten down the hatches, the storm is coming" Pinot Noir. Music mention: Woodie Guthrie
Jasmine Hirsch talks about how her father started the Hirsch Vineyards, situated on the Sonoma Coast. They live in a very remote location. It’s about 1 hour to the nearest supermarket, and they only had 12 volt electricity growing up. She gives a detailed description on their winemaking, having just taken over the winemaking for the wines herself, 2019 being her first vintage. She says both she and Hirsch as a family are learning, and are taking a conservative approach to how they treat their wine, wanting to keep the expression more or less the same. She talks about how her father grew to be a celebrity winemaker from selling fruit for bulk wine, and how different it is producing wine in what she calls ‘the true Sonoma coast’. «You have to be independent minded, you have to be stubborn, you can’t be afraid of hard work and you have to believe in what you’re doing», Jasmine Hirsch says. She goes on to talk about the collaborations of the California vintners, and of what makes a lot of the later Sonoma vintages special. 
We talk about the differences in how they came to wine, about their views on winemaking and a bit about their market position - and also about they came to know each other.  We also talk about the threat of imposing an import tax on European wines in the US and how it will effect the American market. Chanin and Parr also share some of their view on what they think the future will hold share some of their favourite wine areas. 
Dominik Sona took over as winemaker for Koehler-Ruprecht inn 2008. Before starting at Koehler-Ruprecht, he's worked at Neiss, Kuhn, Van Volxem, Flowers, Littorai and as estate manager for J.L. Wolf. He says one of the most important parts of his job is upholding tradition. They use very old wooden vats, some of them well over a hundred years old. This is one of the things that sets them aside from most other riesling producers. The estate consists of 10.5 hectares of vines, principally in Riesling (50%) but also in Pinot Noir (20%), Pinot Blanc, Pinot Gris, Chardonnay, Gewürztraminer and Scheurebe on three separate terroirs: Saumagen, Steinacker and Annaberg. Recorded at Don Pippo, Bergen, NorwayA part of the collective. 
Andreas Adam has just gone into his 21st year of winemaking, starting out as a young man. Keeping 5 HA of vineyards of historical reknown around the village of Piesport, he says he wants to make the wines so that it is the expression of the soil, not the man. We talk about some of his ideas on winemaking, on working the immensely steep hills of the Mosel and a bit about the history of the region. We get into wether it will have any effect that Klaus Petter Keller, the famous vintner in Rheinhessen, has just bought one of the premier sites in the area - and a bit about how there is a real tradition for quality distinctions of the vineyards in the Mosel, dating back from prussian times. We also talk a bit about how it is working closely with family and some of Andreas'es plans for the future. 
Olek Bondonio talks to Heine Johansen of some of the challenges of Piemonte, of the traditional grapes of the region other than nebbiolo and barbera, and of some of the other places Olek would like to make wine.
Dirk Niepoort

Dirk Niepoort


Dirk van der Niepoort is one of the most iconic figures in port wine production today. In this interview with Heine Johansen, he talks about how his father did not support him in starting what became the table wine revolution of the Douro valley, about the traditions of port wine production and how he differs from other producers in the area. He explains some of the qualities of the different facing vineyards and also a bit about some of his other projects: riesling in Mosel and tea production! It is also interesting to hear him talk about what he thinks about the climate changes in Europe and how it affects the Douro. Words used: A pipe - English measure for a barrel between 350 and 600 litres. Now the average port wine pipe is 550 litres. Lagares - wide, shallow barrels for foot threadingCamelia Sinensis - the tea plant
Theo Zierock is the son of legendary winemaker Elisabetta Foradori. Heine Johansen talks to him about the indigenous grapes of Trentino, of how it is to grow up with a mother winemaker and about some of the changes they are doing in their business.
Marco di Bartoli

Marco di Bartoli

Filipa Pato

Filipa Pato


Filipa and William produce some of the best wines in Portugal these days and wines that deliver quality way above their cost - in particular Post Querqus Baga. A wine that proves that Baga can produce brilliantly elegant wines, open in youth yet with an ability age into extra complexity.Listen through the episode to get William's interesting dish to combine with the young Baga.
Ray Nadeson was one of three people with a PhD degree that 25 years ago decided to leave their world of medicine to start making wine instead. Ray speaks about their obligation to work with nature and sustainability, about using their scientific mindsets to make the best wines possible, about the terroir of their area and about his belief in organic and biodynamic practices as a man of science. 
Nelson Hernandez talks about "congeneres" in the show. Here's a wiki-article to what it is: notes. Distillery Collection 1Chocolate, honey, citrus, almonds, light vanilla tone, spice. Light and fruity.Distillery Collection 2Vanilla, caramel, smoke, light bourbon-y, sweetly. Distillery Collection 3Banana, caramel, red berries, fresh wood. Red apples. Very interesting. Planas6 y.o. aged rum filtered through coal to remove colour. Honey, toffee, apples, citrus, milk chocolate.MantuanoSpice, light vanilla tone, red fruit, wood. Light toffeetone. Sweet to the taste.Reserva ExclusivaBanana, toffee, caramel, chocolate, orange peel, sultanas, light smoky tone. Raisins and blood orange. Single Vintage 2004"We look for spesific aromas to decide whether we should make a vintage or not. Aged for 12 years, then finished with one year on sherry oloroso cask." Caramel, citrus, dark chocolate, spice. Lemon peel, vanilla. Single Vintage 2005Lemon peel, orange peel, dark chocolate, vanilla, dark spices. Clear chocolate notes to taste and sweetly mouth feel. Ambassador"Matured for 12 years and then finished with 2 years in sherry PX casks."  Very fruity, cherries, chocolate, vanilla, yellow flowers. Very round mouthfeel with tones of tobacco and a slight smoky tone. 
Mark Andrew is a Master of Wine, a degree few other has obtained. We talk to him about his love for Greek wine, about starting the world renowned wine magazine and later the wine bar Noble Rot with Dan Keeling, and of some of the trends and future holdings for the wine industry of the world. We also discuss him starting out in his early 20s in the hospitality industry, not comming from a wine background and how he rose to great achievements within Robertson Wine. I've always wondered how the every day worklife of a master of wine looks like, and I get some answers in this episode. 
José Pariente

José Pariente


Enrique Garcia Arribas is the export manager for José Pariente. He tells the romantic story about the history of José Pariente and of the quality potential of the local grape Verdejo. We also talk about the new spanish wines and the future of spanish wine. Tasting notesJosé Pariente Verdejo 2018 5 months on lees. Ripe fruit, peach, orange blossom and elder flower on nose. Medium+ intensity in mouth, medium acidity, medium bodied, medium length. Pleasant through tasting curve. 85p José Pariente Sauvignon Blanc 2018 Apricot flower, wax, light note of fresh wood, some grass, lime peel. 84p José Pariente Fermentado en barrica 2016Ripe fruit, joghurt, honey melon, apples, light spice tones. Medium+ taste intensity, medium acidity, medium+ body, fruity at beginning of taste curve, then the oak takes over. 88pJosé Pariente Cuvée Especial 2014Stony, peach, melon, white flowers. Medium intense taste intesity, medium acidity, medium+ body. Good concentration 90pApasionado de José ParienteGras, ripe goose berries, honey, flowers. Medium+ acidity, medium body, feels like drinking a kabinett. 80g residual sugar, 11% alc. 91p Prieto Pariente El Origen 2014Strawberries, crushed raspberries, spice. Medium+ taste intensity, medium+ acidity, medium- body, low+ tannin. 90pPrieto Pariente Los Confines 2015Quite mute on nose. Some red fruit. Medium+ acidity, medium body, medium tannin. High concentration. Good structure. Wins on aeration. 88p at Don Pippo in Bergen.A part of the collective. 
Samantha Luna is the export manager for William Fevre. In this show, we are talking about the rise of Chablis, of the challenges due to the climate changes and about the future of grape growing in Chablis. Samantha also gives on where she would like to make her own vineyard. at Don Pippo in Bergen.A part of the collective. 
In this episode we talk to Moritz Haidle of weingut Karl Haidle, situated in Stetten, Württemberg. Moritz talks about how it is being a young winemaker in south Germany, about the styles of wines he's working with and about his relationship with rap music and grafitti. Rap music mentioned: DexterBetty Ford BoysRecorded at Don Pippo in Bergen.A part of the collective. 
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