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Inside Wine Podcast

Inside Wine Podcast

Author: Joe Janish

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Wine industry insider tips, tricks, and information to help you better understand the beverage and make the right wine decisions.
16 Episodes
In this episode, I speak with Anthony Giglio about his career journey from a magazine intern to a highly sought-after wine educator/entertainer (though, please don't call him an "edutainer," it makes him cringe). If you've never heard of Anthony, he'd explain himself thusly: "If Kevin Zraly and Josh Wesson had a baby, it would be Anthony Giglio." However, you'd only understand that if you're a wine industry insider, so if you're not, I'll try a better explanation. Try to picture the Jersey swagger and storytelling skills of Bruce Springsteen, combined with the fun and breezy,  educating style of Bill Nye the Science Guy, with a dash of Dean Martin's audience-engaging wit, humor, and charm -- and you'll have Anthony Giglio. After the first 15 minutes of hearing Anthony's story, we get into one of the most basic and essential things a person can do when drinking wine -- judge it. Not as in for a wine competition, or to put a score on it, but rather, to judge whether YOU like it. It may sound simple enough, but it takes just a bit of attention to a few details -- and if you follow Anthony's guidance, it will be a simple and fun process that will help you enjoy a glass of wine that much more, help you understand WHY you like certain wines and not others, and perhaps, get a better understanding of why you enjoy (or dislike) other beverages and foods. Best of all, it only takes three sips! The conversation is also abundant with Anthony's insider tips, secrets, and stories that you'll find educating and entertaining (but again, please don't call him an "edutainer"!). For example: Why he can't offer cut-and-dried wine and food pairing advice How you can drink red wine with fish (hat tip to the aforementioned Josh Wesson) What to do if you have steaks on the grill and all you have in the house to drink is Chardonnay When it's OK to drink Chardonnay while vacuuming Who is "the Marlboro Man of wine consumers." Spoiler alert! The conversation is cut short because Anthony goes on a temperature tantrum -- which you'll hear in episode 16 of the Inside Wine Podcast. More about Anthony Giglio can be found at his website, Follow Anthony on Instagram @anthonygiglio ( On Twitter, also @anthonygiglio ( And then there is his UH-MAZING performance on The Moth, that you absolutely must hear. We'll talk a bit about it in the second part of this conversation in episode 16, but in the meantime you can hear it here: Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you! Unsure how to subscribe? Visit Remember, wine is food, it comes from a place, enjoy it responsibly.
If you have enjoyed caviar but don't know much about it, this episode will give you enough information to feel confident spending the ducats for a can of the premium stuff. Host Joe Janish speaks with expert Chiara Carfi of Calvisius Caviar, one of the world's top producers of premium, pure, sustainable, fully traceable caviar. All the questions about caviar that you were afraid to ask, were put forth by the prideless neophyte Joe. You're welcome! Topics covered: - What, exactly is caviar (and sturgeon) - Types of caviar - How sturgeon went from nearly extinct to currently thriving (the project began with only 6 fish in the 1970s!) - Importance of where your caviar comes from - Beluga, the caviar (sturgeon, actually) vs the whale - How to choose caviar - Why caviar can be so expensive - How to serve caviar - How to store caviar, and how quickly you should eat it - Why and when you should, and shouldn't, serve caviar with accoutrements (like creme fraiche) - Why the spoon you use matters - The caviar "bump" (you do bump it, don't you?) - Why Champagne and caviar are a classic match - Other wine pairings for caviar About Chiara Carfi A native Italian raised between Italy and Central America, Chiara considers herself to be a fortunate citizen of the world. Through fluency in four languages and her strong passion for literature, contemporary art, and travel, she immerses herself in all the opportunities that come her way. Chiara has a professional background in Public Relations and started a consulting business in 2004, offering customized communication strategies to clients in the realms of art, travel, food, and wine. She currently specializes in rare culinary delicacies and luxury lifestyle events. You can reach her directly with your caviar questions at   About Calvisius Instagram: @calvisucaviarusa Facebook: 1-973-882-8222 Over 40 years of passion and expert craftsmanship have shaped Calvisius into an industry leades for both environmental methods and the production of premium-quality caviar. The sturgeon flourish in two farms in northern Italy: Calvisano, between Milan and Venice (close to Lake Garda), and Canove, by the Ticino Natural Park, for a total of 150 acres of freshwater ponds fed by pristine, natural water, thriving in an environment that is as close as possible to their natural habitat. All caviars are processed at the headquarters in Calvisano. Calvisius was one of the first companies in the world to create a large scale sturgeon farm: to date it is, in fact, the most cutting edge farm with respect to the know-how for the production of caviar of the highest quality. Calvisius produces the largest variety of caviars in the world and is an industry benchmark in terms of farming standards, quality and quantity of the caviar produced. Their state-of-the-art sustainable practices include replenishing rivers worldwide with previously endangered stocks, as Calvisius specializes in raising pure sturgeon breeds. Calvisius prides itself for being one of the largest sturgeon DNA databases in the world, having contributed to the replenishment of depleted stock worldwide; its sustainable aquaculture model is based on the management of complex systems that promote biological processes and maintain the natural balance of the ecosystem. Sturgeons live in an environment very close to their natural habitat, with access to additional food supplementation, as they would catch in the wild. This increases the sustainability of the production, as well as the organoleptic quality of the fish and particularly of the caviar. For over forty years, the expert hands of the Calvisius Caviar Masters have been taking care of caviar, using state-of-the-art techniques combined with old-world production methods, resulting in the production of a fully traceable, sustainable, fresh, premium quality caviar. The attention to detail makes Calvisius some of the most sought after delicacies of the gourmet world, appreciated worldwide by chefs and consumers alike, and bringing the tasting experience back to the Golden Age of Caviar. Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - If you enjoy this episode please be sure to subscribe (it's free!) on your favorite podcast app and also pass along to a friend, thank you!
It's the holiday season, which means it's bubble time! If you are the person who buys bubbles only once a year, and it's this time of year, you may enjoy this casual conversation with "The World Wine Guys" -- Mike DeSimone and Jeff Jenssen. Mike and Jeff have done it all in the wine business over the past 20 years, as wine book authors, freelance writers, critics, and judges (yes, there is such a thing as a wine judge!). Their moniker comes from their exploration of wine from every corner of planet Earth, and one of their specialties is sparkling wine. Since we were in the middle of the COVID-19 pandemic when recording this, Mike and Jeff are not doing much globetrotting, but instead sheltering-in-place at their home in Spain -- which offered the opportunity to have a discussion about sparkling wine. During the conversation, we discuss all different types of sparkling wine, which ones to buy depending on your occasion and circumstance, how to serve, and how to pair with food. To learn more about Mike and Jeff, visit their website - You can connect with them on various social channels as well … Instagram: @worldwineguys ( ) Twitter: @worldwineguys (  ) Facebook: YouTube Channel: Pinterest: MIKE DeSIMONE and JEFF JENSSEN, also known as the World Wine Guys, are wine, spirits, food, and travel writers, educators, and hosts.  They are award winning journalists as well as best-selling and award-winning authors.  They have been featured guests on the TODAY Show, The Martha Stewart Show, Better TV, and the CBS, FOX, and NBC networks. Want some great wine books? Check out these from Mike and Jeff (they make great gifts for the wine lover in your life): Red Wine: The Comprehensive Guide to the 50 Essential Varieties & Styles Link from Amazon - Wines of California: The Comprehensive Guide (Special Deluxe Edition: Wines of The Southern Hemisphere: The Complete Guide The Fire Island Cookbook Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!
Cookbook author and entertaining expert Marc J. Sievers helps you de-stress the holidays with easy-to-prepare, yet delicious and beautiful recipes and food preparations -- with extra tips specific to keeping you and your guests safe during the COVID-19 pandemic. Additionally, Inside Wine Podcast host Joe Janish and Marc discuss food and wine pairing, which wines to choose, and how many bottles you'll need for your holiday event. Wines discussed and suggested for entertaining: Louis Jadot Macon-Villages (Chardonnay) Find it here: AIX Rose Chateau La Nerthe Les Cassagnes Cotes-du-Rhone Villages Champagne Taittinger Brut La Francaise Recipes mentioned and additional ideas from Marc for a "Micro Thanksgiving" Warm Winter Gluhwein: Citrus Olive Tapenade: Provençale Vegetable Tian: Zucchini and Goat Cheese Rouleaux: Gruyere Fondue: Fresh Herb Salad: Soiree-sized Cheese Box: Sourdough Boule: Curried Pumpkin Soup: Apple & Herb Wellington: Herbes de Provence Chocolate Truffles: Fall Flowers, Grocery Store Style: A Thanksgiving Table:   A “cook’s note” from Marc:  The recipes and ideas for flowers, and even the table setting, are some of my favorite flavors and ideas not just for Thanksgiving but throughout the winter months.  Everything comes together with everyday grocery store ingredients (flowers included!)—now that is what I call stress free!  While the recipes might not be what you typically think of for Thanksgiving, this year I am breaking with tradition and doing something fresh, modern, and unconventional—but one thing is for sure—I will have fun making memories regardless of how many people will be at my table (my husband Ryan and me!).  Happy Thanksgiving – xox, MJS About Marc Sievers MARC J. SIEVERS is a cookbook author and entertaining expert who has spent the past decade sharing his expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style. No matter the paths taken in his life, the kitchen has always been the one place where he has felt the most comfortable. The best part of his day is cooking and entertaining with friends and family, and having the house filled with laughter! His first cookbook Entertaining with Love was published in 2011, followed by Table for Two in 2016, and his third cookbook French Omelettes—Your New House Meal was released in Fall 2019. Through his cookbooks Marc shares his vision for the best ideas to help you enjoy life’s little moments, whether for a dinner party for eight, or a cozy night at home for you and your plus one! With New England roots, Marc lives in Chicago with his husband Ryan and their pups Lady and Gigi. Books by Marc: French Omelettes - Your New House Meal: Table for Two: Entertaining with Love - Marc's website: Marc's YouTube channel: Marc's Instagram: Marc on Facebook: Marc's Pinterest: Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242 You can also find more wine, food, and entertaining tips at the home of Inside Wine Podcast - If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!
Molly Hill - winemaker at Sequoia Grove winery in Napa, California -- explains why Napa Valley is such a special place for wine. Molly details the unique climate and geography that makes Napa perfect for crafting world-class Cabernet Sauvignon and Chardonnay. Additionally, she explains how each element of the Valley affects a wine's characteristics. Additionally, Molly walks you through some of the winemaking techniques that can enhance a wine's flavor -- particularly when making a Chardonnay. For example, barrel aging, malolactic fermentation, and stirring the lees (or "batonnage," as the French say). While these terms may seem advanced, she explains them in layman's terms, so that you can more easily figure out whether you'll like a wine if you can find its tech sheet / winemaking details either on the label or somewhere online. Molly also talks about the winemaking style at Sequoia Grove, and why you can both enjoy Sequoia Grove wines immediately upon release and also after extended cellar aging. And while you might prefer to open up and drink wines right after you purchase them, she offers a few reasons to put a few bottles in the cellar for opening later, because, wine is one of those few agricultural products with which you can take a journey into the past. This episode was recorded during the COVID-19 pandemic, so chances are, you're not traveling. But, when the world is a little safer and you're ready to explore the Napa Valley wine region, Molly gives you plenty of reasons why you might want to visit during the late summer and during harvest -- while also giving you the inside scoop on what winemakers are doing at that time of year. Finally, Molly suggests that you shouldn't get too stressed over wine and food pairing, though she does offer a few recommendations that could help make or break the taste of a wine or a dish. Hope this episode helps you become more enlightened and empowered when it comes to Napa Valley wines! For more information about Sequoia Grove Winery, visit the website: Sequoia Grove Instagram: @sequoiagrove ( Sequoia Grove Facebook: Molly Hill on Instagram: @winemakermolly ( Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!
Did you start buying wine online as a result of COVID-19, and now stuck in a "wine rut" of regularly ordering the same labels over and over? Sarah Tracey offers five tips that empower you to explore outside your wine comfort zone. The key is learning what type of wines you like, and if you know what flavors of ice cream you like, then you can figure out wine just as easily. Sarah gives you the buzzwords and descriptors you need to explain yourself to a sommelier or retailer. She also gives you homework assignments that you'll like a lot more than calculus! If you listen all the way through, you'll find out why understanding tannin is like kissing a cat. Sarah Tracey is a wine, food, and lifestyle expert based in New York City. A certified sommelier, she worked her way up from spit-bucket emptier at a local winery to Michelin-starred Wine Director in top NYC restaurants. With a passion for education, she’s taught over 300 wine classes to date and is known for her warm and relatable style. When she’s not vineyard-hopping, Sarah is the resident wine expert at Martha Stewart Living online and is also known for her blog, The Lush Life ( She regularly shares food pairing, home entertaining, and beverage expertise with ‘O’ The Oprah Magazine, People, Food & Wine, Forbes, The Food Network, Elle, Refinery 29, Life & Style Weekly, Town & Country, Cosmopolitan, PureWow, Brides, and Cheddar TV. Her idea of self-care is a solo Beyoncé dance party with a glass of rosé Champagne.   Connect with Sarah Tracey on social: Pinterest:   Facebook:   Instagram:   Twitter:   Be sure to take the wine personality quiz - if it doesn't pop up on your screen, you can find it here:    Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!  
If you have dozens of bottles stored in your cellar just waiting for the "right time" to drink or for a special occasion, then this episode is for you. Inside Wine Podcast host Joe Janish talks to Food&Wine Magazine Executive Wine Editor Ray Isle, who, during the COVID-19 pandemic, began plowing through his wine cellar and sharing the experience on his Instagram channel with the hashtag #WTFDrinkTheCellar. Ray offers many excellent reasons why you should raid your wine cellar and drink up those special bottles -- or else your kids may wind up with them! He also offers tips on how to pair older wines with food, when to decant a wine, what to do if the wine is not quite ready (or past its prime), how to find the perfect time to open a wine, and tips on buying wines that aren't so expensive yet can age beautifully. You can vicariously follow Ray's expedition through his wine cellar on Instagram @rayisle ( and on Twitter @islewine ( Ray Isle is the Executive Wine Editor of Food & Wine and the Wine & Spirits Editor of Travel + Leisure. He writes Food & Wine's monthly “Bottle Service” column and oversees wine content for both brands as well as contributing regular print and online features about wine, spirits, and wine-related travel. His articles about wine, beer, food and spirits have appeared in a wide range of national publications, as well as in Best American Food Writing. He has twice won the IACP Award for Narrative Beverage Writing, has won a gold award from the North American Travel Journalists Association, and been nominated three time for the James Beard Award in beverage writing. He speaks regularly on wine at events and is a frequent guest on national media, appearing on programs such as NBC’s Today show, CNBC’s On the Money & Squawk Box, American Public Media’s “Splendid Table,” and many others. Follow his wine exploits on twitter @islewine and on Instagram @rayisle. Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!  
You don't need a special occasion to open a bottle of Champagne, and sommelier / Champagne expert Todd Lipman explains why in this episode of Inside Wine Podcast. Todd also gives you all the information you need to choose the right Champagne -- every time. A few of the topics that are covered in this episode include: - Non-vintage Champagne explained - and why it's where you should start when buying Champagne - What makes vintage Champagne special, and what you should know before investing in, and enjoying it - What factors to consider when deciding to put a Champagne in your cellar for aging or to drink it immediately - The best ways to drink Champagne, including which vessel is best (you'll be surprised by what Todd uses when he takes a walk in the park!) - How to properly open a bottle of Champagne, and why it shouldn't make a loud "pop" - What a rodent has to do with opening Champagne (yes, rodent, that's not a typo) - How to avoid a Champagne mishap - Ideal food pairings with Champagne - How and why you could drink Champagne from the beginning of a meal through the end - Todd thoroughly explains which styles of Champagne can work with specific dishes - Why the best pairing might be fried chicken topped with caviar - Understanding the various styles of Champagne - from Brut, Brut Nature, Extra Brut, Extra Dry, Demi-sec, and Doux -- and how the French are messing with you by using some of these terms - The three main grapes used in making Champagne and how they affect the flavor - Explanation of "house style" and why you should pay attention to it - and much more! If you wondering why you should trust Todd Lipman, here are his credentials: - Certified Sommelier since 2008 - 3-Time Winner of the Best Sommelier in Boston Award - Former Wine Director and Current Senior Wine Advisor and Director of Sommelier Programming for Nantucket Wine & Food Festival - Wine Director of the Newport Mansions Wine & Food Festival - 23 years in the restaurant business (13 dedicated to wine & beverage) - Award-winning wine programs at Bistro du Midi in Back Bay and The Boston Harbor Hotel (Boston’s waterfront) - Most recently Sommelier-in-Residence at Craigie on Main in Cambridge, MA You can follow Todd on Instagram @toddlipman ( Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast -
If you find wine from Italy confusing, and/or want to get a better understanding of wines from Tuscany, then this is the episode for you. Listen to show host Joe Janish get the download on Tuscan wines from winemaker Giovanni Folonari, whose family has been making wine in Tuscany for over 100 years. Giovanni explains the following: - the differences between Chianti, Chianti Classico, and Chianti Classico Riserva - the new Chianti designation: Gran Selezione, and why Italians insist on confusing the world - when and why you should choose from these different types of Chianti (hint: it has something to do with what you're eating) - how a winemaker can get arrested for breaking Italian wine laws (it's true -- you can!) - where the term "Super Tuscan" came from, and what it means - why the term "Super Tuscan" might mean nothing at all - what "Super Tuscans" you might enjoy, and why - how to choose Tuscan wines - the simplest, fool-proof rule for pairing food with Tuscan wine (or any wine, for that matter) And much more. Links: Giovanni Folonari bio - Tenute Folonari - More about this episode on Wine365 - The photo of Giovanni Folonari accompanying this episode is copyright Angelo Trani. Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242
In this special edition of Inside Wine Podcast, we welcome a guest - Master Sommelier Chris Blanchard. There are less than 200 people in the United States who have earned the title "Master Sommelier" and Chris Blanchard is one of them. He began his career in the wine industry close to the bottom -- delivering cases of Thunderbird, Night Train, and jug wines to liquor and grocery stores -- and worked his way onward and upward with different wine companies before eventually becoming a sommelier at Michelin-starred restaurants and Relais and Chateau properties.  His award-winning wine lists have been featured in Wine Spectator, Food and Wine, Forbes, and other publications, and he's been a judge at wine competitions, among other things. He's done pretty much everything one can do in the wine industry, and has made many friends in the business along the way. So when the COVID-19 crisis came to the United States, and devastated the restaurant industry, Chris wanted to find a way to help. Starting with a basic GoFundMe page, Chris and fellow out-of-work sommelier Christie Norman established, in less than three months, a full-fledged 501c3 charitable organization -- the United Sommeliers Fund that raised over $300,000 in donations to help people in need. You can learn more about the United Sommeliers Foundation, including how to donate and how to apply for assistance, by visiting the website: You can also follow them on social media here: Facebook - Instagram - Twitter - You can follow Chris Blanchard on Instagram here: Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242  
Decanting is not just for old wines - in fact, you may want to decant more often than you think. Learn why, when, and how to decant, even if you don't own a proper, fancy decanter. You will also get insider tips on what to do before you decant a wine, as well as ways to "cheat" when keeping sediment separated from the wine. You can see all accompanying images and other information related to decanting at the Inside Wine Podcast site, via this link: Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242
In Episode 3, "Does Wine Get Better With Age?", the discussion touched on how to store wine for aging -- because you can't age wine without proper storage. So, in this episode, you learn the fundamentals of proper storage. Wine is perishable, just like food, and, also just like food, it needs to be properly stored even if only for a few hours. In this episode, you learn how and why to protect a bottle of wine from the five elements can adversely affect a bottle of wine: - Air - Extreme temperature - Light - Vibration - Strong odors Some of the specifics that are covered: - How humidity -- or lack of it -- can change the size of the cork and allow air to get into a bottle of wine. - Why wine bottles are traditionally kept on their side -- and why you don't need to do that. - The best temperature range for wine. - Why you should keep wine away from constant light. - The effect of vibration on wine - Why wine shouldn't be kept with smelly items. - When a typical food refrigerator is fine for storing wine, and when it is not. - The ideal places and conditions to store wine over the long term. - Why you should put red wine in the refrigerator. - When you should take wines out of the refrigerator.   Read more storing wine at the website:   Have a question, comment, or idea for an upcoming episode? Email me at or leave a voicemail at 917-727-9242
You've seen the internet memes, t-shirts, bumper stickers, or birthday cards that say "like a fine wine, I get better with age." But is it true that wine gets better with age? Host Joe Janish explains: - 99% of all wine at a retail shop should be consumed within 2 years - Wine has no expiration date, but it has a vintage date -- and that's what will help you understand how long a wine can be kept - Wines with no vintage date should be drunk immediately (or left on the store shelf) - A little-known fact about vintage dates that will wow your friends -- even the wine geeks! "The Vintage Rules" To help you know which vintages to buy and which to avoid, you will learn hard and fast rules to apply to white, rose, sparkling, and red wines. Yes, there are exceptions, but these general rules of thumb will work well for you in almost every situation. Aging wine: yes, some wines can get better with age, and you'll learn which ones. Also, you'll learn that those wines don't necessarily have to be aged -- it's all a matter of taste. Read more about aging wine at the website:  
This episode focuses on wines for the traditional Thanksgiving feast.   If you're the host, the easiest way to choose the right wines is to put the task on your guests. Everyone asks "what can I bring?" Tell them one bottle of their favorite wine and a second bottle of a wine type that you specify based on what you learn in this episode.   If you're the host and providing all the wine, figure on 2-3 glasses per person.   One standard (750ml) bottle of wine equals 5 generous glasses.   So, if you expect 10 people at dinner, 10 times 3 glasses is 30 glasses, divided by 5 equals 6 bottles.   However, if you expect a LOT of wine drinking -- perhaps because many people are staying over, walking home, or getting an uber home -- just figure on one bottle per person to be safe.   Insider tips   For Champagne, get "non-vintage" as its best bang for your buck   Lambrusco is a red, slightly sparkling to fully sparkling wine that is OUTSTANDING with food, and especially good with Thanksgiving dishes   Riesling is also a GREAT match for Thanksgiving dishes Look for Alsace, Germany, Washington state   Both Riesling and Lambrusco come in various sweetness levels From bone dry to sweet   Almost any white wine from Italy will work with just about everything on the table, because Italian whites tend to be food friendly.   Similarly, almost all rose wines will work as well. The best rose wines in the world are from the French regions of Provence, Tavel, and Bandol.   Put Beaujolais wine in the fridge for 15-20 minutes before serving. A slight chill brings out the flavors of this light and fruity red wine.   Wine Recommendations FULL DISCLOSURE, these brands are marketed by my employer, Kobrand Corp. More info on all of these wines can be found at   California Chardonnay brands - Cakebread - Sequoia Grove - St. Francis - The Seeker   Champagne - Taittinger   California sparkling wine - Domaine Carneros   Cava - Poema   Prosecco - Caposaldo   Lambrusco - Medici Ermete   Riesling brands - Domaine Zind-Humbrecht - The Seeker - Shades of Blue   White Burgundy Three levels: Bourgogne Blanc (AC), Premier Cru, Grand Cru Areas: Macon Village, Macon Lugny, Chablis Brands: - Louis Jadot - Domaine Ferret   Sauvignon Blanc brands - Craggy Range (New Zealand) - Infamous Goose (New Zealand) - Montes (Chile) - Cakebread (Napa) - St. Francis (Sonoma) - Pighin (Italy) - Jacques Dumont (Sancerre, France) - Michel Redde (Sancerre, France) - Michel Redde (Pouilly-Fume, France)   Pinot Grigio brands - Pighin - Caposaldo - Bollini - Masi - The Seeker   Other Italian white wines - Villa Matilde Greco di Tufo, Falanghina - Michele Chiarlo Gavi "Rovereto" - Michele Chiarlo Gavi "Le Marne" - Michele Chiarlo Roero Arneis "Le Madri" - Agricola Punica Vermentino "Samas Isola dei Nuraghi" - Campo al Mare Vermentino di Bolgheri DOC - Feudo Maccari Grillo - Feudo Maccari Contrada Santo Spirito Animalucente Etna DOC - Tenuta di Salviano Orvieto     Zinfandel - St. Francis   Pinot Noir From Burgundy There are three levels: Bourgogne Rouge, Premier Cru, and Grand Cru. Brand: Louis jadot   Pinot Noir Brands from California - Cakebread - St. Francis   Pinot Noir from Oregon - Resonance   Beaujolais Make sure it is Beaujolais AC, Beaujolais-Villages, or a "Cru" Beaujolais Crus include: Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-a-Vent, Regnie, Saint-Amour Nouveau is highly promoted at this time of year but not necessarily recommended. Maybe get one bottle for fun, and make certain it is from this year. Brands: - Louis Jadot - Chateau des Jacques   Rose brands: - AIX (Provence) - Louis Jadot (Burgundy) - Jacques Dumont (Sancerre) - Masi (Veneto) - Bollni - Salviano (Umbria) - Alta Vista (Argentina) - Montes (Chile) - Caposaldo (Italy) - Chateau La Nerthe (Rhone Valley) - Chateau d'Aqueria (Tavel) - Feudo Maccari (Sicily) - Maison Saleya (Provence) - The Seeker (Provence)   Find more Thanksgiving wine tips at   Have a question, comment, or idea for a future episode? email  or leave a voicemail at  (917) 727-9242
Craggy Range winemaker Julian Grounds explains how he began making wine in his native Australia, moved on to Burgundy, then the US Northwest, back to Australia, before finally settling in New Zealand.  Julian provides his perspective of Pinot Noir -- in all of those classic areas where he's made wine (Burgundy, Oregon, and New Zealand) -- and dives deep into what makes Craggy Range a benchmark producer in New Zealand.  More information at For questions, comments, and ideas for future episodes, email host Joe Janish at or leave a voicemail at (917) 727-9242‬.
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