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Description
The Wine Lab is an educational wine podcast where wine meets science, history, culture, and the occasional myth that deserves to be retired. Hosted by wine scientist and enologist Dr. Andreea Botezatu, each episode explores how wine is grown, made, tasted, misunderstood, and enjoyed.
Created for curious wine lovers, students, winemakers, and anyone who wants to understand wine a little better, The Wine Lab combines accessible wine education with wine science, grape varieties, wine regions, sensory science, winemaking, history, and culture.
Expect clear explanations, curious stories, and enough technical detail to be useful without making you feel as though you accidentally enrolled in a chemistry class.
55 Episodes
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Send me your thoughts at [email protected] Why does wine make perfectly intelligent people feel inadequate? And when did knowing something about wine become a way of feeling superior? Wine snobbery has been around for at least 2,000 years. Ancient Roman poets complained about hosts who kept the good wine for themselves, and modern wine culture has developed its own elaborate hierarchies of prestige, prices, scores, and tasting vocabulary. In this episode of The Wine Lab, we explore the his...
Send me your thoughts at [email protected] Why does Beaujolais Nouveau taste so different from other red wines, and what exactly is carbonic maceration? In this episode of The Wine Lab, we go inside the grape berry to explore the unusual fermentation science behind Beaujolais Nouveau. We’ll look at how intact Gamay grapes can begin producing alcohol before conventional yeast fermentation takes over, why carbonic and semi-carbonic maceration create such distinctive aromas and textures, and ...
Send me your thoughts at [email protected] Joseph Stalin drank the semi-sweet Georgian red Khvanchkara. Fidel Castro developed an unexpected enthusiasm for Chablis. Nicolae Ceaușescu’s preference for the obscure Romanian wine Zghihară de Huși reportedly helped determine what the communist state planted. Josip Broz Tito produced his own presidential wines. Mobutu Sese Seko accumulated an extraordinary wine cellar and sought out bottles from his birth year. And Kim Jong-il’s taste for luxury...
Send me your thoughts at [email protected] Texas is far too large and diverse to have a single wine climate, grape or style. In this episode of The Wine Lab, Andreea travels through the state’s major wine-growing regions, from the High Plains and Hill Country to North, West and Gulf Coast Texas, to look at what makes winegrowing here so distinctive. We explore Tempranillo and Tannat, the surprising promise of Picpoul Blanc, the versatility of Blanc du Bois, increasingly impressive sparklin...
Send me your thoughts at [email protected] For thousands of years, winemakers have been trying to solve the same problems: wines that were too acidic, cloudy, unstable, oxidized, or simply didn't taste very good. The solutions, however, could get interesting. Ancient wines were treated with seawater, pine resin, herbs, honey, cedar oil, powdered marble, gypsum, ashes and, in some cases, dangerously, lead. Later winemakers clarified wine with egg whites, fish swim bladders, milk proteins an...
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