Wine Ghosts (Máté Vass)

In this 2nd episode with Emma Symington, we are solely focusing on Australia’s flagship grape: Syrah. The Master of Wine gives her insides in the evolution of the Shiraz plantings Australia, covers specific regions with particular styles, then highlights market trends on domestic and international markets. You can also get Emma’s personal tips if you are planning to throw a surprising blind tasting on Australian Shiraz! Please enjoy this deep dive into the topic, subscribe to the show if you haven’t done already and share this episode if you want to help others to learn about Australian Shiraz from Ms. Symington! 0:45 - Evolution of Australian Shiraz 5:30 - Phylloxera 6:48 - GSM blend & different methods 11:00 - Specific regions 13:45 - Classics and examples for surprises 19:25 - Market trends & Future of Shiraz 25:50 - Clones and Bush Vines Guest: Emma Symington MW Follow the Wine Ghosts Instagram page for more content here: ⁠https://www.instagram.com/wineghosts/⁠ Or write me a mail to info@wineghosts.com Get 56% off your first Magic Mind subscription here: ⁠https://www.magicmind.com/wineghost⁠ Or get 20% off your one-time-purchase by using the code 'WINEGHOST20' at the checkout on the ⁠Magic Mind website⁠.

This time, I'd love to go back in time a little bit when we were still allowed to travel, and so I want to focus on a marvelous wine I've purchased on our last Italian holiday. This is one of my favorite Sauvignon Blancs, the Sanct Valentin from St. Michael-Eppan. First, I'd like to talk about the variety and its role in the region, then I'll reward my body with the last drops of this beautiful wine and share my tasting notes with you.

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How can a city have a winery and top it all an outstanding one? Well this time, I sat down with Peter Mandl from the winery Stadt Krems from the Kremstal region in Lower Austria. Stadt means city in German, so this winery word for word bears the name of this artistic town on the shore of the River Danube, just on the edge of the Wachau region. In this episode, you can hear vintage recommendations from the area, learn about the steepest and most cherished cultivated vineyards in Krems and how do they taste like, and of course, how does a quite small city manage to administer such a top-notch winery that the entire city can be proud of. Enjoy!

Timeline:

1:13 - Small talk & Introduction

3:35 - How can a city have a winery? & History of the winery

10:38 - Specific Terroir of Stadt Krems & Viticultural Practices

17:08 - Main Export Markets & Demand

21:23 - Signature Wine Style of Stadt Krems & Ageability

30:16 - Best Crus & Recommended Wines & Wachtberg & Grillenparz

38:21 - Steepest Vineyard in Krems & the oldest planting

42:13 - Peter's Favorite Stadt Krems Wine

43:46 - Best Vintages & Benefits of Colder Vintages

48:03 - Which wines does Peter enjoy the most?

50:53 - Organic Viticulture & Plans for the Future

59:07 - Final Words

| Guest: Peter Mandl | Stadt Krems

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As I've already had some guests on the show, who had a strong opinion about different approaches to farming and certifications, I've decided to highlight the topic of sustainability in this episode. Although sustainable certifications don't enjoy the glorious reputation of the biodynamic or even organic ones, I think it deserves our attention and understanding. For this reason, I invited Mr. Franz Rosner, research coordinator at the Federal Institute of Viticulture and Fruit Production in the Austrian Klosterneuburg.

He spoke on behalf of the 'Sustainable Austria' label, which is a national certification, specializing in viticulture. He told me how sustainability is a more holistic approach, not only focusing on agriculture, and how this approach is considering for example CO2 emissions or energy usage as well. He elaborated on why winemakers should go for both sustainable and organic certification at the same time, and how growers could use their set of numerous criteria for self-development year by year. Fascinating topic and an eye-opening conversation.

And I can certainly recommend this episode to fellow WSET Diploma students who might write their D6 assignment about the topic of sustainability. Thanks for listening and leave your feedback via Instagram or E-mail, enjoy!

1:42- Introduction to Sustainability

3:24 - 3 pillars and criteria for Sustainability

10:25 - The final goal of the certification and the sustainable effort

13:04 - Organic VS Sustainable Certification

16:29 - The future of Certifications and criteria

22:35 - How are the criteria created?

23:26 - What is 'Integrated Pest Management'?

27:38 - Green House Gas Importance

32:17 - Final Message

Guest: Franz Rosner | Sustainable Austria |

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My first encounter with the Donatsch wines was in April 2022 in a masterclass, and I was deeply touched. Martin is a truly honest guy who makes mesmerising Pinots, Chardonnays and Completer in Mali s, Graubünden, Switzerland. He not only wants his own wines to be enjoyed by people who can appreciate great wine made in his exceptional region, but he is also eager to make Swiss wines more known and recognised all around the world. Martin talked about the history of their 125 years old winery, his beautiful terroir, why almost no Swiss wines leave the country and his philosophy behind the (self-made) labels.

CONTENT:

0:55 - Swiss market and why you can’t find any Swiss wine in your country?

6:55 - How Burgundy influenced the modern Donatsch craze

16:40 - Mood of Graubünden

30:35 - Completer for the future!

44:00 - Martin’s idea of a great wine

53:15 - Introduction to Swiss wine country

Guest: Martin Donatsch | Donatsch Winery

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Lebanon wine is intertwined with the legendary Chateau Musar. A winery that survived almost a century of wars and obstacles, while gaining a worldwide reputation amongst the most authentic fine wines of the world with famed ageing potential. I met Marc Hochar a couple of months ago at a masterclass in Germany just before the latest war in the Middle East broke out. The wines were of course amazing and impactful as I expected, but Marc’s gentleman-like aura further elevated the experience with deep thoughts and eye-opening questions. I never took so many notes on a wine tasting before. So please listen to our conversation about Lebanon, a truck-fermented vintage, Sergism, what the future might hold for Chateau Musar and much more.

Please consider supporting the channel with a small monthly contribution on my Patreon channel in return for some extra benefits like submitting your own questions to my future guests, or have a monthly online roundtable with me.

10:09 - Serge Hochar’s heritage - Sergisnm

17:00 - What should Chateau Musar represent?

23:13 - Bekaa Valley

46:30 - 1984 and the truck

51:05 - Elevage

1:02:52 - What does Marc look for in a wine?

1:07:00 - Rosé

1:11:00 - Musar Vintage Library

1:17:05 - New coastal plantings

1:19:55 - Topics in 5 years

Guest: Marc Hochar | Chateau Musar

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There are about 2 weeks till the next D3 exams in the WSET Diploma Program. On this occasion, I invited Alex Tsui as my next guest to the podcast to give tips and last minute encouragement for those who sit the exam on 25th of October. Alex has passed the diploma with distinction recently and won the SOGRAPE prize for his extraordinary achievement, plus he is the moderator of the most popular and active WSET Study Group on Facebook, and the creator of many helpful study guides. On the side, he is a PhD student at Oxford, so wine is basically just a hobby. I think it tells a lot about this humble man who I enjoyed talking to very much. You can also find some helpful links in the description that might ease some burden on your shoulders and help you get the most out of your preparation.

Please vote on the question asked in the show notes and share this piece with anyone who might get something out of it. 

4:45 – Why does Alex help others pass the Diploma?

8:45 – How to approach the study material?

16:15 – Flash Cards and other methods to learn

24:45 – Chat GPT and other resources

41:20 – Frameworks and structuring

46:30 – What to do 2-3 weeks before the exam?!

53:40 - Predictions

More info: www.wineghosts.com

Diploma Facebook Group:https://www.facebook.com/groups/5186994742/

Amble Wine Maps:https://amblewine.com/

Jorge Nunes is the regional manager of the Symington Family Estates in Asia, providing deep insider knowledge about the making of port wine as well as about the trade itself. Jorge has already appeared on the Wine Ghosts podcast in the 66th episode, when he gave tips about passing the WSET Diploma with an “A”, and I must say, he is an excellent communicator and professional. You can learn about varieties, the vineyard work in the Douro, the different extraction methods and styles, the contradiction around the “beneficio” and about current market trends regarding Port wine. I learned a lot and I hope you’ll do the same! To be able to continue making these episodes in the future and keep the Wine Ghosts podcast alive, you can help support the channel with a small monthly contribution on Patreon via the link in the description. In return for 4 dollars a month, you get to know my guest list in advance, you get to submit your own questions for them as well as joining our monthly remote drinking evening when we talk, drink and share our favourite wines with a passionate circle. Any help is greatly appreciated. But now, enjoy Jorge’s insides! 1:30 - Introduction & what makes Port Special 9:30 - Varieties 17:30 - Vineyard Work 28:10 - Extraction Methods 40:35 - Aguardente 44:00 - Maturation & Blending 51:45 - Classification 57:45 - Age Indications 1:02:35 - Beneficio 1:12:20 - Trends for Port Wine Guest: Jorge Nunes | Symington Family Estates Wine Ghosts Instagram: @wineghosts | More content: www.wineghosts.com Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts

The winery came into my radar in the fall of 2021, as I got to taste their two mesmerizing wines: the 2015 vintage of the G, the current vintage of the estate's top wine, and its little brother: the 2013 Echo of G. Well, they took my breath away! Not only the bewitching taste of the juice but the alluring presentation of the wines as well. You can read my tasting notes under my Instagram post from last September. After that, I was keen to talk to the masterminds behind this captivating venture, and so we could finally schedule this episode this January. So please enjoy our conversation with Vanessa and Philipp from the 4G Wines! 0:00 - Introduction 3:32 - The idea of the winery and what makes South Africa special 10:09 - Starting with the winery and how the best vineyards were chosen? 14:47 - Meticulous Precision & Wine Style 18:16 - Where are the parcels located & specific terroir 21:25 - Playing with Gs 24:11 - Describing the portfolio & Special Marketing Tactics 28:43 - Gesamtkunstwerk & Absolut Perfection in Packaging 34:35 - Vinification & Wine Making Techniques 40:45 - Future Plans & Distribution | Guest: Vanessa & Philipp Axt | 4G Wines | Wine Ghosts Instagram: @wineghosts | Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts | Join the Wine Ghosts Facebook Group: www.facebook.com/groups/wineghosts/ | Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts

This episode will take you to the wine region of Madrid, Spain as I've tasted an inspiring Albillo, the Cantocuerdas from the Bodegas Bernabeleva. You can learn about the Madrid wine region, about its typical varieties, and hear out my tasting notes about this fantastic wine. | Wine Ghosts Instagram: @wineghosts | Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts | Join the Wine Ghosts Facebook Group: www.facebook.com/groups/wineghosts/ | Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts

Topics:

- Legend of Andrea Franchetti

- The Beginnings on Sicily

- Momentum of Etna & Contradas

- Nerello Mascalese & wine profile

- Etna as a brand and even investment in the future?

- Passopisciaro Contradas in detail

- Visions for the future

Guest: Benjamin Franchetti / Passopisciaro, Sicily

Follow the Wine Ghosts Instagram page for more content here: ⁠⁠⁠https://www.instagram.com/wineghosts/⁠⁠ 

Or write me a mail to info@wineghosts.com

Chianti is probably known to everybody who shows a healthy interest in Italian wines. This time, we stay in Tuscany, and go to the Maremma region to taste the Amphiarao cuvée from Castello Vicchiomaggio.

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In this episode, you can learn about the wine ghosts of a volcanic island: Lanzarote. I got the chance to taste Puro Rofe's white cuvée from the island: Rofe. Since I'm a big fan of volcanic wines, I was utterly excited to get my hands on this exciting wine ghost made by those young, venturesome winemakers. 

Let me know what you think of the episode and the wine via e-mail or Instagram!

Terroir: Lanzarote, Canary Islands, Spain

Wine: Puro Rofe Rofe 2018

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In this episode you can hear my conversation with Jorge Nunes, who had become the most successful WSET Diploma graduate (winner of the Vintners' Cup) in the 2021 calendar year. As a diploma student myself, I wanted to pick Jorge’s brain about how he got to achieve this honourable title. Most helpful techniques, tasting tips, surprising challenges and the power of motivation are all parts of this episode. Other than that, Jorge is currently working as the Asia Pacific Market Manager at great Symington Family Estates in Singapur, so you can also hear his perspective about the current state of the Asian and sweet wine market in the beginning of our conversation. I’ve learned a lot from Jorge during this hour-long talk and I hope you’ll do the same as well.

Please get in contact if you have any questions or comments about the episode.

Timeline:
1:07 - Personal story, Asian market nowadays, Sweet Wine Market

8:20 - Most Helpful Study Techniques, Power of Tasting Groups, Know Your Bankers

18:55 - Wine Description Advice & Best Sources for Study

35:47 - Revision & Practice

37:03 - What happens when you finish and the road to MW

Guest: Jorge Nunes | Symington Family Estates

Wine Ghosts Instagram: @wineghosts | 

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I've been thinking about properly investing in wine for years now. So I thought, I should ask someone who is really on the top of this game. The Danish company, RareWine Invest, is one of the largest and most trusted name in the industry. Mr. Jensen, the CMO of the company, has been delving deep into the topic with me and covered the ABC of wine investing in this hour-long episode. You can learn which allocation they recommend for a well-balanced portfolio, what makes a region or a winery eligible for investment, how it might change in the future, and of course: how you can start to invest. Fascinating insights, I learned a lot.

Topics in chronological order:

- Why and who should invest in wine?

- What are the criteria for investing in certain wines?

- Regions to invest

- Climate Change and what does it change for investment?

- Biggest surprises on the wine market

- How could one start with wine investment?

- Italy as the potential for growth

Guest: LARS GRANAT JENSEN / RAREWINE INVEST

Follow the Wine Ghosts Instagram page for more content here: ⁠⁠⁠https://www.instagram.com/wineghosts/⁠⁠ 

Or write me a mail to info@wineghosts.com

Get 20% off your one-time-purchase by using the code 'WINEGHOST20' at the checkout on the ⁠Magic Mind website⁠ here: ⁠⁠https://magicmind.com/

Réka Koncz dared to make natural wines where no professional winemakers labelled wine ever before. In this episode, she tells us her story how working in a Danish natural wine bar changed her approach towards wine and winemaking. I also tasted 3 of her vivid wines during the conversation and we talked Kékfrankos, Furmint, PIWI varieties, oak usage and so much more. I really enjoyed our dialogue and the way how her free spirit unfolded in these 50 minutes. Enjoy!

1:25 - How did Réka get into winemaking? 6:40 - The impact of Denmark on Réka 10:30 - Barabás, the terroir and the beginnings 19:36 - Varieties, and a case for PIWI 28:35 - Eastern Accents - White Cuvée 35:16 - Psychedelic labels 38:42 - Furmint Disorder 44:40 - Kékfrankos 50:00 - Who enjoys Réka’s wines? Guest: Annamária Réka Koncz Winemaker's Instagram: https://www.instagram.com/nussancs/ Follow the Wine Ghosts Instagram page for more content here: ⁠https://www.instagram.com/wineghosts/⁠ Or write me a mail to info@wineghosts.com Get 56% off your first Magic Mind subscription here: ⁠https://www.magicmind.com/wineghost⁠ Or get 20% off your one-time-purchase by using the code 'WINEGHOST20' at the checkout on the ⁠Magic Mind website⁠.

Today’s episode will focus on a very special and not very well-known Spanish DO, the Vinos de Madrid. This area has started to get more attention thanks to a handful of enthusiastic Garnacha producers, but the region is still far from being well-developed. I sat down with Juan from the Bernabeleva winery that makes distinctive Albillos and Garnachas in the mountainous area west of Madrid. I’ve known his Albillo Cantocuerdas for a couple years now, which always a great surprise ghost at any blind tasting session it appears on, but we will get into more details in the conversation later.

Please consider supporting the channel with a small monthly contribution on my Patreon channel in return for some extra benefits like submitting your own questions to my future guests, or have a monthly online roundtable with me.

Guest: Juan Bulnes | Bernabeleva Wine Ghosts Instagram: @wineghosts | More content: www.wineghosts.com Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts

The Castello di Ama wine ghosts are some of the most elegant bottlings of Tuscany, thanks to their location in one of the highest parts of Chianti Classico. The estate was leading the way in the creation of the ‘Gran Selezione’ and in the single vineyard wines in the area. Oh, and they were also the first ones to bottle single-varietal Merlot in the region! You could also hear Lars Granat Jensen, the CEO of Rare Wine Invest, praising the estate in our last episode, which might leave you with an extra incentive to look into the Castello di Ama wines more intensely.

1:27 - Intro & Terroir & History

11:52 - Gran Selezione

14:27 - Sangiovese and its clones

23:23 - Warming Climate & New Varieties?!

26:54 - Single Vineyards Characters

31:35 - Elevage

35:30 - Who is the typical Castello di Ama drinker?

Guest: Lapo De Santi / Winery Instagram:https://www.instagram.com/castellodiama/ Follow the Wine Ghosts Instagram page for more content here: ⁠⁠https://www.instagram.com/wineghosts/⁠ 

Or write me a mail to info@wineghosts.com

Get 20% off your one-time-purchase by using the code 'WINEGHOST20' at the checkout on the ⁠Magic Mind website⁠ here: ⁠https://magicmind.com/

After a long break, the 60th episode will feature one of my favourite wineries: Pfitscher out of Montagna, Alto Adige. All of the Pfitscher wines carry a fresh Alpine DNA with a perfect ripeness, finesse and precision. My guest was Daniel Pfitscher, the main face of the estate, whose family started making wines in the middle of the 19th century in the leading white wine region of Italy. He will introduce us to his homeland, how his team achieves crispiness together with excellent ripeness at the same time in their vineyards and cellar, you can also learn the secret of the 92 years old grandpa who still an active member of the team, you'll get to hear THE RED VARIETY of the region with some food-pairing tips. And as always, much more! Unfortunately, the sound quality is not the best, but I hope it doesn't get in the way of hearing the essence of the exceptional Pfitscher wine ghosts, so enjoy!

Timeline:
2:06 - The Essence of the Alto-Adige Region

6:17 - USP of Alto-Adige

9:24 - Soil in Alto-Adige

12:09 - Montagna and the Pfitscher areas

16:04 - The Pfitscher winemaking family

18:58 - Structure of the winery, flagship wines and grape varieties

21:54 - Winemaking and élevage for different wines

26:21 - Organics and Casa Clima for sustainability

31:40 - Lagrein and Vernatsch

34:42 - Lighter Red wine trends

37:21 - Wine pairings tips for the portfolio

41:34 - Look into the future

43:04 - Marvellous Architecture of the winery and reasons for a visit!

Guest: Daniel Pfitscher | Pfitscher Winery |

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This episode is one that I’ve been waiting for in the last couple years already. If you want to become a better blind taster, Nick Jackson’s book: Beyond Flavour is a must have in your library. Nick is a young British Master of Wine who studied Theology in Cambridge and now lives in the sunny Florida, where he imports artisanal European wines, helps private wine collectors and much more. In many ways, his approach to tasting is a rather unique, but most certainly a helpful one. But I let him explain the origin story and methodology of the ‘Tasting by Structure’ approach. We talked about the major updates in the second edition of his book, about minerality, sapidity and the two-texture situation. You hear his criteria for selecting recommended producers, his take on the Florida wine market and of course: how to understand varieties. It was a great experience to look behind the curtains and pick Nick’s brain a bit on how to structure something that probably never meant to be structured, but rather enjoyed.

Buy the book here: https://amzn.to/41PL5v3

2:10 - Starting with wine, Theology, Evolving Palate and wine world

10:24 - The 2nd edition of the book, Tasting for structure

18:26 - Concept of Acid Shape

22:45 - ‘Confusions’ section - One major update

28:10 - ‘Two-texture’ situation

32:37 - Oak Tannin

36:15 - Structure & Skeleton

41:00 - Minerality & Sapidity

52:26 - Producer Recommendations & Nick’s Criteria

54:34 - What Nick is doing nowadays?

58:40 - Florida Wine Market

1:02:00 - Nick’s emerging wine countries

1:05:00 - Is blind tasting getting more difficult?

1:08:25 - How do you take blind tasting skills to the next level?

Guest: Nick Jackson MW | @nickjacksn

Wine Ghosts Instagram: @wineghosts |

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A couple of weeks ago, dear friends of mine brought a particularly inspiring bottle to our usual blind tasting session: the first Welschriesling from the new venture of Christoph Polz. This wine simply blew me away. So, I was eager to talk to the man behind this magnificent wine and hear his thoughts on Hochgrassnitzberg, this is the vineyard where he works on in Styria, but of course also about the variety and his approach to winemaking. Christoph made the impression of a sincere, modest guy who admires fine details, heritage and exceptional quality overall. If you want to enjoy his wines, then hurry up, he didn’t make one for everyone.

1:00 - The Polz Story and How it All Began

4:28 - How Christoph acquired his special plot

10:35 - Styria and its sub-regions

13:33 - Ehrenhausen Terroir

19:42 - Morillon

26:40 - How do the wines actually taste?!

31:37 - The origin story of the label

35:15 - Welschriesling and its vineyards

44:10 - Plan for new wines, additional varieties

51:14 - Welschriesling vs Morillon Taste

Guest: Christoph Polz | Styria, Austria

Wine Ghosts Instagram: @wineghosts |

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Today’s episode is particularly close to my heart. About 4 months ago, I was lucky enough to visit the mesmerising Tenerife, the biggest of the Canary Islands. That’s when I met Roberto Santos, the native Canary winemaker from the Envinate winery. The dreamy weather, warm winds and anywhere you are, you can either see the towering Teida volcano or the vast blueness of the ocean. Hell of a terroir, I would say. I’ve also wrote about my experiences on my new website, you can find the link to the article in the description. Back then, I’ve already decided that I want to interview Roberto on the show and spread the word about the magical wines of Tenerife and the honest Envinate bottlings. This time, Roberto was also joined by Alfonso Torrente, a fellow winemaker at Envinate. In this episode, you’ll learn about the centenarian ungrafted vineyards, the indigenous varieties of the island, the story of Envinate, why the Canary wines didn’t reach more fame yet, and which 3 driving forces are the 4 winemakers thrive in a wine for.

My experiences on the island: https://www.wineghosts.com/somm-on-tour/tenerife

Timeline:

1:40 - Story of Envinate and its values

7:30 – History and wine culture on Tenerife

18:15 – How come Tenerife is not full of excellent winemakers?

25:00 – Envinate Wine Style & different Approaches in different Envinate Terroirs

30:40 – Native Varieties

Guest: Roberto Santos & Alfonso Torrente | Envinate Winery

Wine Ghosts Instagram: @wineghosts |

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The 'von der Vogelwaide' winery counts almost as a rebellion in almost every sense in the region of Wachau. They only use native yeast, planted Syrah, make cuvées instead of single varietal wines, don’t show the vineyard or the ripeness level on the label, vinify in small oak, not afraid of malolactic fermentation, you get the point. They are also one of the few gay vintner couples in the country and they built up their successful winery like a true start-up in the last couple of years by recultivating steep vineyards in often abandoned territories. I love to see more diversity in the Wachau as much as I admire the courage and perseverance of these two guys to bring a new taste to this wonderful region. Enjoy!

Guest: Daniel Vogelwaid & Michael Donabaum / Winery: von der Vogelwaide Winemaker's Instagram: https://www.instagram.com/vondervogelwaide Follow the Wine Ghosts Instagram page for more content here: ⁠https://www.instagram.com/wineghosts/ Or write me a mail to info@wineghosts.com Get 20% off your one-time-purchase by using the code 'WINEGHOST20' at the checkout on the ⁠Magic Mind website⁠ here: https://magicmind.com/

Anton Longo is a motivated young man who took over historic vineyards to produce world class wines in Alto Adige. During our hours long visit I´ve had the impression that this gentleman has well-defined goals with his wines, with his line-up and he wants his Baron Longo label to be among the bests in the world.

In my humble opinion, he deserves our attention as he is on a good path to leave a mark on his region. We've talked about his favourite variety, we drank his flagship and painfully limited wines. At the end of the tasting, I even started to like Lagrein…

Unfortunately, you can hear my mechanical watch ticking in the background (till 3:46), which I’ve tried to cover with some pleasant tones probably with only mild success. I promise that I won’t wear it again for a recording.

at 12:03 - I've said Chardonnay for the cuvée Liebenstein (Chardonnay and Pinot Blanc), I'm sorry for the possible confusion. (and for the swearing, but it is REALLY TASTY!) 

CONTENT:

11:48 - Liebenstein

15:47 - Father’s conditions, the BIG START

18:29 - Alto Adige terroir & Climate change & PIWI

22:48 - Varietal focus & Favourite wines

32:50 - Biodynamics

36:26 - Chardonnay Langenstein and cellar work

44:05 - Label design & the walk in the darkness

46:01 - Future plans

48:16 - Sauvignon Urgestein

54:30 - If not Südtirol, where then?

1:00:38 - More Lagrein like this, please!

Guest: Anton Longo | Baron Longo Winery

Wine Ghosts Instagram: @wineghosts |

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Santa brought a hell of christmas present recently, the wine workbook from Amble Wine. A paramount help for wine students that I certainly wanted to spread the word about on the channel. The founder, Lea Gatinois has missed a comprehensive workbook to practice her knowledge during her WSET Diploma studies, so she created her own. And thanks God she did, because these maps, infographics, varietal descriptions and alike, are great helping hands preparing for the scary D3 exam this year. We’ve talked about the motivations behind starting the company, the product portfolio, future projects, life as young wine entrepreneur and other silly things. I hope you enjoy my conversation with Lea and don’t forget to order your workbooks on amblewine.com. 

1:30 - Origins, motivations and business model

7:00 - Product portfolio and their making

27:35 - Future Products

29:45 - Wine-Entrepreneur Life

Guest: Lea Gatinois | Amble Wine

Wine Ghosts Instagram: @wineghosts | More content: www.wineghosts.com

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As I’m writing my essay for my WSET diploma about sustainable Bordeaux, I wanted to hear and share with you some insider knowledge from a prestigious chateau in the area. Château Lagrange is a classified Third Growth estate with the largest single vineyard among classified estates in the Médoc. My guest was Matthieu Bordes, general manager and winemaker at the estate since 2006. In this episode, you’ll hear why organic farming might not be sustainable, which are the biggest most surprising contributors to the environmental pollution by a winery, why and which environmental certifications would be beneficial for further development, whether or not the 2030 Bordeaux plan can be achieved, how the appellation evolved in the last decades and how the typical Bordeaux might change in the future, and why you might be the reason that the estate isn’t 100% organic yet. Enjoy!

Timeline:

3:50 - Lagrange’s approach to a sustainable winemaking 

26:43 - How the Lagrange Portfolio Changed in the recent decades 

35:12 - What is happening to the Bordeaux Blend in the future?! 

40:31 - Collection Remarquable - a unique wine box 

45:25 - What about white wine? 

Guest: Matthieu Bordes | Château Lagrange 

Wine Ghosts Instagram: @wineghosts | 

More content: www.wineghosts.com Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts | 

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This is episode highlights the cold side of Australia with Emma Symington Master of Wine. Emma has been working with Wine Australia for more than 10 years now, and was kind enough to sit down with me for 2 episodes and introduce us first to the cool climate regions of Australia and then to the many faces of Australian Shiraz in the 2nd episode, coming up in 2 weeks. These shows are meant for both professionals as well as keen beginner wine lovers, who want to get an idea about the lesser known corners and strengths of the Australian wine world.

Guest: Emma Symington MW

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Or write me a mail to info@wineghosts.com

Get 56% off your first Magic Mind subscription here:

https://www.magicmind.com/wineghost

Or get 20% off your one-time-purchase by using the code 'WINEGHOST20' at the checkout on the Magic Mind website.

Michael and Maria Gross dared to go across the Austrian-Slovenian border and establish their own wine paradise in Slovenian Styria. Michael tells their motivations and experiences in the Slovenian wine world, how colourful Slovenia really is and the subtle differences inside these terroirs.  Michael justifies their bet on Furmint for the future and the potentials of their new plantings in the ‘Hojnik’ vineyard. We also tasted four lively, pungent, stimulating wines that proved originality and character. In addition to that, you can learn about the 'Opok' soil, Blaufränkisch history and future, winemaking techniques, and different potentials of Furmint clones. Cheers and enjoy!

 

2:22 – Slovenian Terroir & Introduction

7:56 – Austria vs Slovenian Styria Differences

12:00 – Story behind going over the border

15:46 – Austrian vs Slovenian wine culture

18:52 – Haloze Blanc & Natural Wine ?!

25:54 – Michael & My wine description

30:38 – Sauvignon Blanc & Furmint Together

31:30 – Why Furmint? & New Plantings “Hojnik”

36:10 – Tasting Gorca Furmint

43:31 – Ageing Potential

46:21 – Tasting Korze

48:22 – What makes Furmint and Sauvignon Blanc a great pairing?

55:35 – How does the Styrian landscape come through?!

55:07 – Questions from Patreon Supporters

57:12 – Wines to drink in the free time

59:17 – Tasting Iglic

1:04:57 – Blaufränkisch for the future?! & Problems with current wine drinking habits

1:11:06 – What are we gonna talk about in 5 years?

 

| Guest: Michael Gross | Vino Gross, Slovenia | @vinogross

| Wine Ghosts Instagram: @wineghosts

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The 45th episode is about a winemaker, whose unforgettable hospitality has started the sparkle in me for the entire Wine Ghosts podcast. But more about that in the podcast. Ivano Cobelli creates memorable wines with his two older brothers about 15 minutes away from Trento, Northern Italy. The organic Cobelli vineyards are less than 5 hectares in size and located on a chalk plain, which is actually very untypical to the region, so it imparts an unmatchable character to their wines. Ivano explained the Pergola system and its relevance to the region, described local native varieties like the Nosiola and Teroldego, which we also tasted together during the podcast. Besides, you can learn how to vineyard-select your indigenous yeast with a bucket, how the Cobelli Gewürztraminer shines with its dryness, and the story of how he inspired me to look for the ghosts in the wine world for truly memorable wine experiences.

 

Guest: Ivano Cobelli / @ivanocobell1

Winery: Eredi Cobelli Aldo, Italy / @eredicobellialdo

 

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“Welcome to the new old world!”

This suggestive sentence greets the visitors of my next guest’s, Athena Bochanis, website. Athena is a New York-based importer of fine Hungarian wines. She is a former law student who fell in love with the Hungarian world and started her own import company under the name of Palinkerie about six years ago. Athena shares her insights into the beverage world’s current trends and demands, then she explains why education and environmental awareness comes more and more to the forefront in customers’ eyes. After listening to this episode, you will certainly get a great overview of the Hungarian wine market, some lesser-known regions as well as indigenous grape varieties. Athena also shared her unconventional marketing practices and ways of generating interest around this lesser-known wine country. I also asked her to recommend six Hungarian wines to get to know the country’s wine culture in a flight and discussed how lesser-known regions should find their ways of getting more spotlight falling on them.

Guest: Athena Bochanis | Palinkerie's Instagram: @palinkerie

Wine Ghosts Instagram:@wineghosts | E-mail: infowineghosts@gmail.com | 

Palinkerie’s Website: https://www.palinkerie.com/ |

Palinkerie’s Instagram: https://www.instagram.com/palinkerie/ | Hárslevelű music video on Youtube: https://www.youtube.com/watch?v=zLpJmdYdlP4 |

Beginning: Introduction to the Hungarian wine market

27:20: Natural wine trend

36:30: Marketing tools to sell wine

46:00: Sommeliers’ perception of Hungarian wines

50:40: 6 wines to get a taste of Hungary

54:30: What Hungary is missing

This podcast focuses on a prestigious winery that has played a major role in bringing Amarone onto the world-class quality and status level that it's now enjoying. I've sat down with Giacomo Boscaini, brand ambassador and export manager at the Masi winery, to talk about his family's contribution to Amarone's fame, to hear the specific characteristics of the typical varieties and the reason for still using Molinara and the myth of the Oseleta grape. You will also hear why the winery still prefers bamboo racks for the drying process, some wine pairing tips for Recioto, the evolution of the Ripasso method and the importance of single vineyard Amarones. Amarone is the only dry wine in the world produced with completely dried grapes, thereby reaching fantastic aromatic and structural depth, yet also a vital freshness under the Masi labels. Christmas is approaching, so if you're still looking for a Christmas present or just a festive wine for the dinner table, you can't go wrong with an Amarone, or even with an Osar, a captivating 100% Oseleta.

 

Buy the Masi wines here: https://www.enotecamasi.it/at/eur/en/

 

1:40 - Introdution to the origin story of Masi

6:15 - Terroir in Valpolicella Classica

8:10 - Masi Amarone Crus

13:30 - Typical Amarone varieties

18:00 - Myth of Oseleta

19:47 - Who is Mr. Amarone?

22:07 - Appassimento and the myth of Amarone & Ripasso

32:16 - Recioto & its relevance & Food Pairing

36:10 - Importance of Organics & Sustainability

38:20 - Other Masi Projects & Connected Wineries

44:00 - Where to learn more and why to visit?

46:45 - Appassimento Rosé & Whites?

 

| Guest: Giacomo Boscaini | Masi Winery | @masiwines

| Wine Ghosts Instagram: @wineghosts

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In this episode, you can hear a particularly inspiring conversation with Heidi Mäkinen, Master of Wine from Finland. In addition to earning her MW title in 2019, she is also the president of the Finnish Sommelier Association, working as a wine ambassador and educates students and wine enthusiasts all over the world. During our conversation, Heidi shared her former experiences working as a female sommelier in the UK and what kept her going to pursue one of the most difficult exams in the world. She shared her approach to learning about wine and tips to “nail” a wine in a blind tasting more easily. But you can also hear book recommendations, introduction to the Finnish wine culture, thoughts about fruit wines, and much more. To show how much this episode goes beyond the topic of wine, I’d like to share Heidi’s motivating advice: “If you listen to that inner voice, that inner truth… if you work hard if you are honest to yourself about the work you’ve done then that’s the best advice that I could give.” But now, please just relax, grab your glass and listen to Heidi.

Guest: Heidi Mäkinen MW, Finland 

Heidi’s Twitter: @HeidiMkinen

Wine Ghosts' Instagram: @wineghosts

Wine Ghosts’ E-Mail: infowineghosts@gmail.com

This episode features the Roterfaden winery, and of course, the lovely couple behind its energetic wines. We spent a wonderful morning with Olympia and Hannes looking over their terraced vineyards and a fairy-tale-like valley North-West of Stuttgart, Germany, on the 31st of May. They are biodynamically cultivating three majestic grape varieties: Lemberger, Pinot Noir and Riesling, which we also tasted during the recording together. Their approach to farming and winemaking is honest, minimalistic and magical. You can hear a deep and thoughtful conversation about not just the wine world, but life in general. That was one of the most fabulous settings I’ve ever had the fortune to experience, and I hope some of those vibes could come through your speakers as well.

You can also watch an almost 30 minutes clip from the podcast on the Wine Ghosts Youtube channel or on the Wine Ghosts Instagram page. But now, please enjoy a spontaneously started talk with 2 excellent winemakers.

 

Watch the magical scenery and listen to our talk here: https://www.youtube.com/watch?v=5UMpomRxcHw&ab_channel=WineGhosts

 

Guests: Olympia Samara & Hannes Hoffmann | Roterfaden Winery | Vaihingen an der Enz

 

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

Today’s episode features Franz Weninger who is an iconic producer who cultivates his land biodynamically on both sides of the Austrian-Hungarian border. Franz described his remarkable terroirs in great depth, justified the importance of various soil qualities and of their health. You can also learn about the effects of the Lake Neusiedl or Fertő on the microclimate, why handwork is essential in the vineyards, the soil differences across the border and how they result in different growing conditions and cover crops. Franz also reveals the tipping point after which he decided to work in a much more sustainable matter in the vineyards and became a biodynamic farmer later on. You can hear our opinions about the substantial differences among European and New World wine cultures by and large, as well as the Austrian and the Hungarian wine heritage. We also tasted some characterful Blaufränkisch or Kékfrankos together, while talking about vintage variations, varietal characters and the potential of the grape itself. Very educational, substantial and charming conversation with a man, who is responsibly creating glamorous wines vintage after vintage. You can also watch the entire video call no the Wine Ghosts youtube channel if you like. Enjoy!

Guest: Franz Weninger | Winery Weninger

Franz's Instagram: @franz_weninger

Wine Ghosts Instagram: @wineghosts

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

My first Serbian guest on the podcast this time! Bojan Basa makes seductive amber wines in the Froska Gora region of Serbia, relying on biodynamic practices in his vineyards, careful Élevage, acacia and mulberry barrels, traditional native varieties and on his own experinces that he gained during his enlightening trips to some of the best vignerons of the natural and amber wine world. In this episode, you can learn about the Serbian wine terroir and its interesting history, you can hear our hopes for the Eastern European wine regions, our tasting notes about three exceptionally rich amber wines, and as always: much more! If you want to see Bojan's enthusiastic face when he is talking about his homeland and see the mesmerizing color of the Basa wines, look for the videos on the Wine Ghosts Youtube or Instagram channel.

 

Timeline:

1:25 - Serbian Terroir History / Fruska Gora

10:25 - Serbia after communism

14:32 - Serbian Wine World now

17:55 - Élevage & biodynamic vineyard practices

22:42 - Motivation to start a Serbian winery

26:18 - Tasting: Tamjanika Prva

28:10 - Magic of Acacia and Mulberry Barrels?

36:00 - Tasting Pinot Grigio Jantar 2016

47:52 - Comparing Jantar 2016 to 2017

52:20 - Serbian food pairing

58:36 - Future plans and how to get the wines?!

 

| Guest: Bojan Basa | Basha Vino | @bashavino

| Wine Ghosts Instagram: @wineghosts

| Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts

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This interview was recorded on the 30th of May after we spent a magical afternoon with Sebastian Schiller in the outskirts of Stuttgart. Sebastian is the leader of Germany’s first crowdfounded winery | KSK Vintage Winery | which builds on his inherited vineyards in the Stuttgart-Rohracker area. Sebastian also left us plant some PIWI varieties in his little experimental vine museum before we drank some “Portonic” together between his vines. He also showed us their little “Hütte”/cottage, where we ended up tasting more of his wines during the actual recording.

So in this episode, you can learn about working with PIWI varieties, and why they might be easier to integrate into the organic/biodynamic viticulture. Sebastian also explains why his way of working the vineyards creates more transparency and requires a lot more handwork. Since he is also a passionate “Port wine” maker, he explains why his style of fortified wines is fresher and more “wineish” than those from Portugal. This recording begins without any official starting, but I hope that this little introduction will fill in that gap for you. I hope you enjoy this episode as much as we did our afternoon with Sebastian!

 

Guest: Sebastian Schiller | KSK Vintage Winery

KSK on Instagram: @ksk_vintage_winery

Wine Ghosts on Instagram: @wineghosts

| Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts

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Tamás, the man behind the 'Somlói Vándor' wines, welcomed us in his tasting room built from rocks of the volcanic hill and portrayed the philosophy behind winemaking on this unique “Witness Mountain”. We tasted three impressive whites from his cellar together, which have proved the special character of the hill as well as its flagship variety, the Juhfark! Furthermore, you can hear the legend of the “wedding night wine” and why Tamas doesn’t believe in it anymore, the typicity of vineyards on all four sides of the mountain, best food matches with these smoky wines and as always: much more! In my eyes, Tamas is a young, authentic and honest winemaker, who takes care of the heritage of this exceptional terroir, and calls it “the most volcanic of all”!

 

Guest: Tamás Kis from the 'Somlói Vándor' wine estate, Somló Hill, Hungary | Instagram: @somloivandor

Wine Ghosts Instagram: @wineghosts

Wine Ghosts E-Mail: infowineghosts@gmail.com

In this episode, I had the opportunity to talk to a motivated young winemaker, Johannes Fritz, from Austria. The Josef Fritz winery is located in the heart of a lesser-known Austrian wine region: Wagram, which deserves much more international fame than it tends to enjoy. You can listen to Johannes’s thorough introduction to the region, which alone would worth listening to this episode, together with the in-depth portrayal of their flagship grape variety Roter Veltliner. He also talks about his orange wine project, explains why he prefers to work with acacia barrels, and how the Roter Veltliner reacts to different vinification techniques. This episode equals a Roter Veltliner and Wagram masterclass, that every passionate Austrian wine lover could appreciate.

You can also watch the video version of this episode on the Wine Ghosts' Youtube channel. So please enjoy this episode, and drink more indigenous varieties!

 

Guest: Johannes Fritz

Winery: Josef Fritz

Wine Ghosts Instagram: @wineghosts

 

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

 

This episode will feature a young Hungarian winemaker who made me proud of Kékfrankos again. Zoltán Heimann Jr., after perfecting his winemaker toolset in Geisenheim as well as at some of the most reputable estates in Europe (for example Clemens Busch and Franz Weninger), returned to his homeland, Szekszárd Hungary, to kickstart a new project on his already well-established family estate. Although he is only in the beginnings of his 30s, Zoltán already has a clear and tasty idea of what the Southern Hungarian Szekszárd terroir is capable of with the help of two historical al Carpathian Basin red grapes: Kadarka and Kékfrankos. We’ve tasted three brilliant Heimann&Fiai wine ghosts (2 Kékfrankos & 1 Kadarka) together, while talking about the potential and likings of these varieties, the Southern Hungarian wine landscape, biodynamic viticulture, Hungarian kitchen, low-intervention winemaking and what the future holds for him. A particularly encouraging and delightful conversation with someone to watch out for!

 

2:15 – Personal Story & Family Heritage

11:02 – Szekszárd Terroir

16:45 – Villány vs Szekszárd Terroir

19:58 - Growing up in a winemaking family in Hungary from the 90s on

25:46 – Differences between Heimann and Heimann&Fiai

31:33 – 1st Patreon Question

35:46 - Kadarka Porkoláb-Völgy

43:17 – How does Kadarka like to be handled in the cellar?

52:19 – Thoughts behind the excellent design

55:06 – Tasting Kékfrankos Bati Kereszt

1:07:30 – Drinking Window of the Heimann Wines

1:08:36 – Steps towards a Biodynamic Future? (2nd Patreon Question)

1:13:05 – Tasting Kékfrankos Szivem

1:26:18 - Wines for artists as connections to the World

1:29:40 – Swabian Heritage & Mercedes S-Class

1:40:40 – Hungarian Kitchen & Wine pairing

1:43:00 – What are we gonna talk about in 5 years?

 

| Guest: Zoltán Heimann Jr. | Heiamnn & Fiai | @heimann.fiai

| Wine Ghosts Instagram: @wineghosts

| Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts

| Join the Wine Ghosts Facebook Group: www.facebook.com/groups/wineghosts/

| Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts

 

 

We were lucky enough to visit another great wine castle in the Württemberg wine region: the Jürgen Ellwanger winery, from Winterbach. I sat down with Felix Ellwanger in a charmed garden-setting while tasting one great wine after the other. You can learn about the HADES project, Schwaben barrels, great ‘GG’ vineyards, local vinegrowing history, why German whites are easier to sell at the moment than reds, why Lemberger (Blaufränkisch) could be a big chance for Württemberg, about the rare variety: Kerner, and why Felix thinks you can not make great wines like machines. This is Felix’s idea of a great wine: “It doesn’t happen very often, but do you know that moment when you drink a wine, and you have to smile. Not because it’s funny, but because it’s wonderful.” I also smiled after tasting 8 wines from his cellar, so I hope you also have a great wine ghost at hand and can relax while listening to this week’s episode.

 

Guest: Felix Ellwanger

Wine Ghosts Instagram: @wineghosts

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts | 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

Tasted Wines:

#1: GG Riesling 2018 Schneiter Altenberg

#2: Grauburgunder 2018

#3 Spätburgunder 2013

#4 Zweigelt 2016

#5 Lemberger 2017

he 25th episode features another outstanding wine wizard from Swabia, Baden-Württemberg, Southern Germany. Jochen Beurer’s Rieslings and Lembergers are true benchmarks. Site-specific, terroir-driven, mashed by feet, brought to life by native yeast. The Beurer vines have been cultivated organically since 2004, and then became a leading force in the biodynamic movement in Württemberg. You can learn about various sandstone types like “Schilfsanstein” or “Stubensandstein” and how they affect the vines. Jochen justifies why biodynamic vines have a stronger immune system, explains the philosophy behind his “vine-museum”, and the probable reasons why his long-macerated Rieslings gave us goosebumps. Jochen is an amusing and truly knowledgeable winemaker, so it was a real pleasure to spend an afternoon with him in his exceptional vineyards, cellar and tasting room.

This episode virtually goes to the Wachau region of Austria again! My guest is the honorable Roman Horvath, Master of Wine and CEO of the Domäne Wachau winery. In my eyes, the Domäne has been a fantastic example of a respectable and innovative cooperative not only in Austria, but in the vast wine world as well. Hundreds of local vintners families thrive for excellent wines with around 80 labels under the guidance of Mr. Horvath and Mr. Frischengruber, the chief winemaker and oenologist at the estate.

We've talked about the Wachau terroir and history in great detail, tasted 3 tasty wine ghosts together, touched upon sustainable and organic viticulture, discussed the ideal way to show the individuality of the many Wachau micro terroirs, and highlighted why Wachau should be your next holiday destination. It was a very educational and compact episode, and of course, a great honor to have Mr. Horvath on the show. Enjoy, and please leave a rating on iTunes if you've liked it, or just send me feedback on social media or via mail. And visit the Wine Ghosts' Youtube or Instagram channel for short segments cut out from the podcast, like the explanation of the wine-growing conditions in the region on detailed maps by my guest.

 

Timeline:

1:51 - Introduction

3:18 - Wachau as a Wine Region

10:59 - differences between Southern and Northern Bank & Principal Soil Types

13:33 - Vineau Wachau Classification

19:15 - Wachau as a DAC

26:14 - Tasting Riesling Federspiel Bruck 2020

32:11 - Ideal Glassware for the Wachau Styles

34:00 - Structure of the Domäne Wachau

42:01 - Sustainable Certification and way towards organic

47:08 - Tasting MTX 2020 - Müller-Thurgau 2020

52:26 - Backstage Portfolio Wines

55:39 - Wachau History & Old Vines

57:51 - Recipe to show the individuality of the Wachau Terroir

1:04:31 - Tasting Kirnberg Smaragd Veltliner 2020

1:10:21 - Grapes for the Future?!

1:13:16 - What keeps Mr. Horvath at the Domäne?

 

| Guest: Roman Horvath MW | Domäne Wachau | @domaenewachau

| Wine Ghosts Instagram: @wineghosts

| Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts

| Join the Wine Ghosts Facebook Group: www.facebook.com/groups/wineghosts/

| Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts

 

The 34th Wine Ghosts podcast virtually goes into the Kamptal region of Austria, and hosts Lorenz Allram, the young winemaker behind the Allram wines. Lorenz gives a thorough introduction to the Kamptal terroir, explains the general tasting profiles of the three iconic Lower Austrian regions: Kamptal, Kremstal and Wachau. He also shares his take on minerality with us and why old vines are crucial to bring it forth. Lorenz also gives a masterclass on their famous Premier Crus like the Gaisberg and the Heiligenstein, but also introduces you to their St. Laurent, my great favourite, and to their Barrique influenced Grauburgunder Reserve which will certainly open your heart. Last but not least, he shares the story and some secret ingredients of their epic gin: the Wildstück, which lies on friendship and locality.A refreshing and pleasant conversation with this humble, young wine wizard.

 

Guest: Lorenz Allram

Winery: Allram, Kamptal, Austria

Wine Ghosts on Instagram: @wineghosts

 

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

 

There is a winery in the tiny village of Pünderich in Germany, at the fringe of the Middle Mosel and the steeper Terassen Mosel, bearing the name of an experienced, benevolent winemaker: Clemens Busch. Mr. Busch started to work organically more than 40 years ago and was one of the founding fathers of the ’first group of organic producers in Germany’, which was the requisite step towards the biodynamic revolution seen amongst some of the best producers in the country these days. The majority of his wines are still ungrafted, terraced and a number of them have even heard the cannons fired during the First World War. The Busch wines don’t follow the anticipated Mosel taste, but rather expresses the unmatchable “Busch-style” from all three major slate profiles found in the Mosel region. I’ve had one of the best Rieslings in my life during this conversation, so I urge you to find yours in the Clemens Busch portfolio and stock up on them for your grandchildren. Enjoy.

 

Guest: Clemens Busch | Clemens Busch Winery | Mosel | Germany

 

Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts

Wine Ghosts Website: www.wineghosts.com

Wine Ghosts on Instagram: @wineghosts

Wine Ghosts E-Mail: infowineghosts@gmail.com

 

Tasting starts at 9:30 | e-mail: infowineghosts@gmail.com | @wineghosts on Instagram |

The first blind tasting or as I like to call it ghost tasting episode is up in the air! This more casual series will not only cover my tasting impressions and slurping, but I’ll try to give some simple guidelines to trace the stories in the glass and link them to the rather hard facts about the specific grape varieties, wine regions, production methods and other key factors.

I wanted to show the many faces of German Rieslings. So the first episode is about two Rieslings, more specifically one from the cooler Mosel, from Markus Molitor, and one from the more Southern Württemberg, from the Albrecht Kiessling winery. Similar price level, at about 10 Euros, and from the same vintage: 2018. Riesling is a truly expressive grape variety and likes to reflect on its birthplace. Although German Rieslings are somewhat the cornerstone for any winemaker, the style of German Rieslings is nowhere close to uniform.

As a conclusion: Mosel reflected its terroir with striking electricity, some residual sugar, flintiness and linear acid structure. The Riesling from Württemberg was more rounded, with a greater body, less acidity, and left a mouthfeel of orange oil, and ripe stone fruits.

 

| Württemberg Wine: Albrecht Kiessling Riesling Spätlese, 2018

 RS: 5,4g / Total acidity: 6,9g

Mosel Wine: Markus Molitor "MM" Riesling, 2018

 RS: 9g / Total acidity: 7,2g

| Both of them were fermented and "aged" in stainless steel.

Today’s guest is Simon Gattinger, a 22-year old winemaker from the Wachau Valley, Austria. He inherited precious vineyard sites on the Eastern side of the valley and took the courage to establish his own wine label a couple of years ago. He shared his plans and main considerations behind his new plantings, revealed some secrets about the precious soil compositions of the Wachau, and emphasized the importance of recently becoming a member of the Vinea Wachau. We also tasted his three nuanced wines via Skype together while Simon explained his winemaking philosophy and gave some tips for interesting wine pairings. This guy is bursting of motivation, so listen to his ambitions and try his wines, they won’t let you down. After this talk, you could also watch the video on YouTube with me tastings his wines with some utterly delicious food-pairing, and with Simon sending his greetings from his vineyards with a stunning view. But now: please grab your glass and enjoy.

Guest: Simon Gattinger, Gattinger Winery, Wachau, Austria | 

Gattinger’s Instagram: @weingutgattinger |

Wine Ghosts' Instagram: @wineghosts | E-Mail: infowineghosts@gmail.com | 

Tasted Wines:

1. Grüner Veltliner, Federspiel Ried Klostersatz, 2019 |

2. Grüner Veltliner Nomis, 2018 | 

3. Riesling, Riesling Ried Loibenberg, 2018

This is the second episode from the Balaton Uplands series. After the Somló Hill, we go south and I sat down with the young Endre Szászi on the Saint George Hill. Endre is a second-generation winemaker at the Szászi Winery, which has been making wine organically since its beginnings. Endre tells us about organic farming methods and its peculiarities on their parcels, and introduces us to their specific terroir and native varieties like the Rózsakő or the Kéknyelű. He shares the legend of the nearby rose-stone, goes deep on Olaszrizling and explains why this grape became the region’s flagship variety. We had this conversation facing the beautiful landscape of the nearby volcanos and tasting one of their most typical wines (an Olaszrizling of course), and believe me, this combination really makes you come back here whenever you could.

Guest: young Endre Szászi | @szaszibirtok

Location: Szászi Winery, Saint George Hill, Hungary |

Wine Ghosts Instagram: @wineghosts | E-Mail: info@wineghosts.com

Timeline:

Go to '8:50' to skip the personal story behind the winery. | 

13:06 - Terroir & soil & vineyards | 

31:40 - Wines & Native grapes & Tasting profiles |

 

The first Master Sommelier with a Hungarian passport! And my little home country owes this pride to Tamás Czinki, who certainly made history this autumn after 5 years of preparation. In this episode, you can hear Tamás talking about the assiduous road to this great achievement, different study techniques, how to get better at blind tasting, food-wine pairing and much more. Finally, he reveals his future plans after moving back to Hungary, and which bottles would he order before the world ends. It was a pleasure talking to Tamás and uncover some professional details behind his great success.

 

Guest: Tamás Czinki MS

 

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Riesling from Württemberg? Oh yes! Although the Rems valley, “Remstal”, has a long tradition of producing excellent Rieslings, it still remains a hidden gem for most Riesling lovers worldwide. This time, I was lucky enough to talk to one of the best producers in the area: Moritz Haidle from the Karl Haidle Winery. After a meaningful ‘father and son conversation’, Moritz chose to follow his ancestors' path instead of a design career, and took over the winery from his father in 2014. Since then, they have become certified organic farmers and they are in transition to a biodynamic one. He has also been aiming to minimize new oak influences in his wines and reduce the overall alcohol content in his portfolio. 40 years ago, his father also pioneered in creating world-class Lembergers, which is the same grape as Blaufränkisch or Kékfrankos, and Moritz has been continuing on this path ever since. We also tasted three of his wonderful wines together via skype, and talked about their terroir, barrel-usage, how his grapes have found some sort of inner peace recently, how the climate changes, about his Trollinger Pet Nat and as always: much more! Super positive, fun guy with stunning wines! I also uploaded a tasting video to Youtube featuring the Haidle wines, so watch it via the link below, if you want some visuals and some subjective opinion about his Moritz´s wines. But now, fill your glass and listen to another wine wizard!

 

Guest: Moritz Haidle, Karl Haidle Winery

Tasted Wines:

#1: Riesling Schilfsandstein 2019

#2: Riesling Stettener Häder 2018

#3: Lemberger Stettener Häder 2018

Riesling Tasting Video on Youtube: https://www.youtube.com/watch?v=FYJhY689YoE&t=1s&ab_channel=WineGhosts

Wine Ghosts on Instagram: @wineghosts

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts | 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

In this episode, you can hear the secrets behind the Best Rosé of Germany and actually of the world in 2020. I spoke to Frank Dinter and Christian Braunewell from the Braunewell Dinter winery, Rheinhessen, Germany about the origin story of the tasty wine ghost and the vision of making an age-worthy, international top-level Rosé in Germany. The Braunewell Dinter ‘der Rosé’ is an outstanding wine from the packaging till the assemblage and vinification. The gentlemen reveal why the Pinot Noir, St. Laurent, Merlot cuvée works best for them, as well as explained the importance of barrel usage and spontaneous fermentation. Mr. Braunewell also exposes one of the great secrets of the world: how a rosé wine can be made?! So stay tuned if that question still needs to be clearly answered in your book.

As a personal note: I love every vintage of this Rosé myself, and happily recommend to any guest in the restaurant, if they are looking for an elegant, spicy and profound companion at the dinner table that helps them magnify the aromas through multiple courses.

Please enjoy this episode and never resist a rosé, it might win your heart.

This Rosé is clearly for ageing and the best proof: the 2018 Vintage is the winner of the 'The Best Rosé of 2020 - International Championship Rosé' title.

 

Guests: Frank Dinter & Christian Braunewell

Winery: Braunewell Dinter, Essenheim, Germany

Wine Ghosts Instagram: @wineghosts

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

 

After a long break, I proudly present you a podcast that is certainly something else. This time you hear Aron and Karina from the Pap Wines winery that makes biodynamic, low intervention "garage wines" on the Northern side of the Lake Balaton in Hungary. We've recorded this episode on an ancient volcano, the Szent György hill. I've already visited three outstanding vintners on this magical hill in 2019: the Bencze, Gilvesy and Szászi winery. At Pap wines, we've recorded these sequences almost during a whole day at the end of May this year, when we were finally allowed to travel back home again. You will hear that the recordings take place in the vineyards, in the tiny garage-like cellar as well in the artistic kitchen after a fabulous vegetarian dinner cooked by Aron. My friend, an utterly talented photographer and video creator, Kornél Simon, also accompanied us on this journey and filmed the dreamy landscape around the vineyards and the unique surroundings in and around the house, so expect some memorable image video coming out on our channels soon. Simply follow the Wine Ghosts Youtube and Instagram channel to keep posted, and also to get a glimpse into my Südtirol trip, where I've visited 5 outstanding wineries in two unforgettable days. Cheers and please listen to Aron as he introduces his vineyards and farming philosophy from the Eastern side of the hill.

 

Timeline:

2:13 - Vineyards, Burgundy clones, bush vines

7:43 - Volcanic origins, Balaton Uplands

10:25 - Working on volcanic terroir, Olaszrizling plantations, ides for vinification

14:54 - Road from Copenhagen to the Hungarian vineyards

20:30 - New plantations: old Hungarian Variety: Laska

23:35 - Interest for Hungarian wines & Indian food

26:53 - Religion and Faith

28:13 - Label Design

29:38 - Tasting the ghosts

34:23 - Bazanit Cuvée & Vinification

41:41 - Hárslevelű on the skin

45:21 - Out of the RATRACE? & Vin de Garage

 

 

| Guest: Karina Vissonova & Áron Molnár | Pap Wines | @papwines

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The 31st podcast episode centers the esteemed Künster Winery from the Rheingau wine region of Germany. Gunter Künstler lavishly showed me a line of his Pinot Noirs from 1999 till the barrel sample of 2019. It was one in a lifetime experience, and proved to me the ageability and complexity of the Rheingau Pinot Noirs. You can also hear the origin history of this elegant grape variety in Rheingau and how it started in Assmanshausen. Mr. Künstler has also revealed his favourite wines and the rainbow effect, discussed different wine glasses, told his opinion about biodynamics and copper usage, and shared some tips on how wineries could prepare for climate change. Gunter Künstler is a well of knowledge with German precision and professionalism. It’s not only a memorable chat but a valuable course for any wine lovers as well. Enjoy this following hour, and feel free to watch our tasting and conversation on the Wine Ghosts Youtube channel from a marvelous hall in the Künstler villa.

Guest: Gunter Künstler | Rheingau, Germany

Wine Ghosts Instagram: @wineghosts

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

 

The Nikolaihof is one of the benchmark estates worldwide if you are looking for great, age-worthy white wines with character. This is the oldest estate in Austria, lying on the right bank of the River Danube in Mautern, in the beautiful Wachau. The estate is led by the Saahs family for more than 120 years now and working biodynamically since the 70s already. They still use a more than 350 years old wooden press every year and age their wines in the cellar that ones the Romans carved. Today’s guest is Nikolaus Saahs, the leader of the estate, who passionately shares why biodynamic viticulture is the best approach that a farmer could take, especially in the long run.

We also tasted three Nikolaihof wines together, while Niki shared some deep thoughts on how a wine ought to be enjoyed:

“A great wine should be a kind of energy drink for you. … They are for drinking and not just for tastings. Now you are understanding my wines. You have to feel them, open them, and eat something with them.”

This is a particularly edifying conversation, so I suggest you to take a stunning Nikolaihof wine ghost and immerse yourself in today’s episode. And then take a look at my videos on the Wine Ghosts Youtube channel, where I taste these lovely wines together with some loose cooking to enhance the enjoyment. I hope you enjoy today’s episode.

Tasted Wines:

1. Grüner Veltliner „Zwickl” 2019

2. Grüner Veltliner Federspiel „Im Weingebirge” 2013

3. Riesling Smaragd „Vom Stein” 2015

 

Wine Ghosts Instagram: @wineghosts

Wine Ghosts' Channels: linktr.ee/wineghosts

Wine Ghosts' E-Mail: infowineghosts@gmail.com

In this episode, you can hear Armin Tement from the Tement winery, Styria, Austria. Winery Tement is a must-know if you are a lover of Sauvignon Blanc and want to have one the best expression of the Styrian wine world. Their vineyards are flourishing on various rocks and top soils near the Slovenian border in Styria. The winery specializes in elegant white wines that could bring the best out of their fabulous terroir beneath them. Armin tells us about their vineyards, introduces their entire sortiment and winemaking philosophy in great detail.In the second part half of this episode, Armin was actually doing the racking of the new vintage in the cellar, so please forgive us if the sound quality is not the best, but it doesn’t get more authentic than that. After listening to this episode, I can only recommend you to take a look at their exemplary website, that contains a lot of detailed information and maps. I will also upload a tasting video to the Wineghosts´ Instagram (@wineghosts) channel, so please stay tuned there as well. Please enjoy.

Guest: Armin Tement, Tement Winery, Styria, Austria | 

Winery Tement's Instagram: @weingut_tement |

Wine Ghosts' Instagram:@wineghosts | E-Mail: infowineghosts@gmail.com | 

13:40 – Speciality of the Styrian Sauvignon Blanc

26:10 – Soil, Rock types, Terroir

40:35 – Characterising the Crus

2021’s first Remstal visit led me to Strümpfelbach, to Andi Knauß. He is also one of those young vintners in this sub-region of Württemberg who represents this wonderful terroir to the World with memorable and distinctive wines. After taking a picturesque vineyard tour, Andi welcomed us in his idyllic home below nearby vineyards, surrounded by newborn sheeps and orchard trees. He told us how working with Austrian Blaufränkisch influenced his Lemberger making, or which grape variety will play a bigger role in his vineyards in the future. Among others, we’ve also tasted his stunning village level Riesling, his elegant Pinot Noir (Spätburgunder), exciting-spicy Chardonnay and two characterful, single-vineyard Lembergers. Organic farming, low-intervention winemaking, lees ageing, restrained oak usage. I love that. Additionally, we talk about my fetish for native yeast and how Andi’s spontaneous fermentation takes a mark on all his wines, and which wine styles tend to give me the most inspiration. I hope you enjoy this episode as much as I have.

 

Guest: Andi Knauß | Winery Knauß | Germany

 

Timeline:

2:20 – Introduction to the winery

5:32 – Vintage 2020 & Global Warming

2:39 – Vineyards & Trollinger

7:48 – Motivations & Winemaker Stories

10:24 – Riesling Schnait 2019

14:53 – Altenberg Schnait Riesling 2019

15:13 – Soil Types

21:30 – Chardonnay Beutelsbach Sonnenberg

24:12 – Sparkling & International Dreams

25:10 – Lemberger as the region’s postcard

28:50 – Spätburgunder Nonnenberg (Strümpfelbach) 2018

33:04 – Freetime-drinks?

34:03 – What do I drink for my inspiration?

37:26 – Lemberger Wohlfahrtsberg 2018 (Löwenstein)

39:00 – Changing to Organic & Spontaneous Fermentation

42:00 – Tasting Lemberger Wohlfahrtsberg 2018 (Löwenstein)

43:30 – Lemberger Altenberg 2018

47:04 – ‘Signature’ Wines & Zweigelt

48:50 – Lemberger for the Future

 

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This episode will take you to the sunny Serralada de Marina Natural Park just 20 minutes North of Barcelona, and your tour guide will be Mireia Pujol-Busquets Guillén from the Alta Alella winery. This family-owned winery has been cultivating this picturesque land organically for about 30 years now, and concentrates on Cavas, natural wines, local grape varieties, in addition to conserving the natural habitat around the avant-garde facilities. We’ve started our virtual tasting with the newest vintage of ‘Bruant’ which was the first-ever Cava made without any added sulphur 15 years ago. Mireia also explained the brand new regulations and classification for Cava before tasting two other wonderful naturals: a lively Monastrell/Mataró/Mourvèdre (a whole new face of the variety here) and a single varietal Pansa Blanca/Xarel.lo natural which was partially fermented in ‘Sauló’ amphoras, as an homage to the distinct granitic soil composition found beneath the vines themselves. These wines bring a dreamy terroir and a fantastic family project to anyone’s table who appreciates tradition, nature, health and utterly delicious wine.

As always, you can also watch some of the tasting parts on the Wine Ghosts Youtube channel, so feel free to wonder at our joyful faces while tasting these beauties.

2:39 – Introduction to DO Alella

5:30 – Family’s involvement in the winemaking

10:32 - Alella Terroir

14:13 – Tasting Bruant (Natural Cava)

19:26 – New Cava Regulations

24:25 – Xarello / Pansa Blanca

25:56 – Tasting Tallarol

36:10 – Other Varieties: Mataró/Monastrell –

44:53 – Project Celler de Les Aus / Natural Wines

50:17 – Meaning of the Birds-Labels

51:36 – Mireia’s Favourite Wines & Alella Petnat

55:26 – Views on Native & Tradition Varieties for the Future

1:03:34 – Alta Alella’s Future Plans

 

Guest: Mireia Pujol-Busquets Guillén

Winery: Alta Alella, Spain / @altaalella

 

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The (first) universal Lockdown-Christmas is coming soon. Therefore, not only tasty and professional restaurant dinners are out of the question now, but some isolated souls (including me) left to cook their first Christmas without true chefs this year. To stand a chance of matching something tasty with my wine list for the holidays, I've asked for professional help from my friend Sebastian Giraldo. You will get an idea which wine is the best option to bring to your (allowed) extended family dinner, how to pay attention to sauces, acidity, bitterness, and so on. Besides being a force of nature, Sebastian is also a professional cook and hell of a sommelier from Columbia, living in Hungary. A life story that probably worth writing a book about, but you can also get the shorter version with some extra knowledge drops in the 3rd Wine Ghosts episode wherever you get your podcast.

 

Guest: Sebastian Giraldo | Instagram: @setigiraldo

 

Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts

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Wine Ghosts E-Mail: infowineghosts@gmail.com

What a great honor to have wine writer, excellent sommelier and Master of Wine: Romana Echensperger on the show. Romana has recently published a world-class book ("Von der Freiheit den richtigen Wein zu machen" - available only in German so far) that gives a thorough introduction to biodynamics and features 12 excellent vintners who are managing their wineries according to biodynamic principles. After listening to this episode, you will certainly get a more in-depth knowledge about biodynamics and all the “wuwu” stuff around it will be diminished. You might get some ideas about honest wines, how the agriculture industry could be repaired worldwide, and as always: much more.

A very inspiring and enlightening conversation with a joyful wine professional standing for a great cause. Enjoy.

 

Guest: Romana Echensperger MW

 

Wine Ghosts E-Mail: infowineghosts@gmail.com

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts 

This is the second part of our conversation with Rainer Schnaitmann in his wine castle in Fellbach, Germany. In the first episode, he showed me his world-class Lembergers (aka Blaufränkisch) and Spätburgunders, alongside with some mystical Frühburgunder. This part is designated to his terrific Rieslings, a Loire-like Sauvignon, a stimulating Grauburgunder (what a controversy as a general rule), a PIWI wine, and a serious "funwine" a dry Muskat Trollinger Rosé.

As always, you can also watch the episode on the Wine Ghosts Youtube channel, this time without the contribution of Zoom, like in the good old days. Oh and you can also find an extra material on Youtube as well, where Rainer grabs a giant map and explains his vineyards in great detail.

I hope you'll get the chance to savor these wines soon, too! But till then please enjoy!

 

| Guest: Rainer Schnaitmann | Instagram: @rainerderschnaitmann

| Winery: Schnaitmann, Fellbach, Baden Württemberg, Germany

 

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The second 'Wine Against Hangover' is red, elegant, French and unforgettable. In this episode, you'll learn about the Cahors terroir, the grape variety Malbec, natural wine, and hear my tasting notes about this "liberated" wine that changed my view on Malbec forever! 

Wine: Château du Cèdre Cahors Rouge 'Extra Libre 2019

Wine Ghosts Instagram: @wineghosts

Wine Ghosts Podcast with Lorenz Allram: https://www.wineghosts.com/allram/

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The 50th is always something remarkable, especially with refreshing vibrations. And that’s also the case with the celebratory 50th Wine Ghosts podcast at Domaine Lassak. We’ve visited Steffi and Fabian Lassak in their Hessigheim wine castle to indulge in marvelous Riesling, Lemberger and Pinot Noir barrel samples. First, they’ve shown us their gorgeous vineyard sites hallmarked by shell limestone underbelly. Their organic sites are low-yielding with great air flows, varying exposures and party planted with Massale Selections from Burgundy. What can I say?! The Lassak wines amazed me even if their “unmatured” phase, already bursting from spice, individuality, and density. It was always harder to spit.. Wise and attentive winemaking with extended lees ageing, spontaneous fermentation, seasoned oak casks, parcel-selected batches in its toolbox. That was the first podcast scenery, where I almost had to beg to get my hands on some wines for my cherished collection as they’ve sold out well in advance (and for a good reason).

You can find selected clips on the Wine Ghosts Youtube channel where Steffi and Fabian are describing three of their vineyard sites on-the-spot under the Hessigheim Sun as well as some tasting moments in their 500-years-old cellar.

The podcast starts without any official introduction after returning from the vineyards, already slurping on the first Riesling.

 

Guests: Stefanie & Fabian Lassak | Domaine Lassak | Germany

 

Timeline:

2:45 – Podcast Start | Hessigheimer Riesling 2020

6:11 – Riesling from a true limestone soil

10:56 – Cellar Explanation & Barrel Usage & Technical Staff

13:09 – Hessigheimer Riesling

18:54 – Riesling from the 1964’s Vineyard

24:31 – Lemberger Gutswein

32:05 - Pinot Noir "Younger Steige"

35:51 - Pinot Noir “Old Steige”

41:59 – Freetime drinking habits

44:22 – Pinot Noir - Hornberg

48:00 – Pinot Noir Hörnle & Future Plans, what is on their vision board as taste?!

 

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I come back with one of my favourite Austrian red wine cuvées, the "Weite Welt" or in English: "wide world or vast world" from Regina and Günter Triebaumer. Enjoy, write me, leave a feedback, rate and the usual jazz. Cheers, Máté

 

Link to the Pap Wine Cellar Sagas Image Film: https://vimeo.com/610541475

 

| G&R Triebaumer Instagram: @weingut_triebaumer

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This is the second 'Ghost/Blind Tasting' episode, and this time I chose the variety: Sauvignon Blanc. This one of the most planted and most favoured grape varieties on the planet. You can find this variety in multiple different styles from Chile to the Loire Valley. I've picked these two wines, from the Western part of Hungary and the Eastern part of Austria, because their origins are not so different geographically and climatically, but very much different in terms of winemaking. This great variation shows the great versatility of the 'Old World' Sauvignon Blanc.

As a conclusion:

The Rauch wine from Styria is a typical reductive style, ester-driven aroma-bomb. The newer vintage and the shorter lees contact resulted in a more aperitif-style wine. The Styrian wine had more linear and narrower acidity paired with more green aromas like basil, gooseberry, green beans, Granny Smith apple character. It ran through my mouth like ’cavalry’, but lacks the 'build-up' and the grand texture.

The Gilvesy wine had way more complexity, weight and broader texture. The flavours were more on the white-side: peach, white grapefruit, Meyer lemon, elderflower, daffodil, a spring-like smell. And then in the finish: the typical ’irony-steely-stony’ characters from the volcanic terroir. This wine simply has more potential on a dinner table. It blossoms over time and shows way more versatility in terms of food pairings.

First wine: Gilvesy ‘Mogyorós’ Sauvignon Blanc

barrel fermented (500l Hungarian oak) with indigenous yeast, barrel-aged, extended lees contact

Vintage: 2017 | Alc.: 11,5 % vol. | RS: 1,3 g/l | Total acidity: 7,5 g/l

Second Wine: Rauch Vulkanland Steiermark DAC Sauvignon Blanc

reductive, probably commercial yeast

Vintage: 2018 | Alc.: 12,5 % vol. / RS: 2,5 g/l / Total acidity: 5,5 g/l

 

Third episode from the Balaton Upland series and the second one from the Saint George Mountain. I went back to the Saint George Mountain to visit Róbert Gilvesy, the founder and leader of the Gilvesy Winery, in Hegymagas. Róbert is Canadian-Hungarian, and these roots have a profound effect on the philosophy behind the Gilvesy wines. As the winery itself is turning more and more towards indigenous Hungarian varieties, Róbert is eager to turn the Gilvesy label into an international ambassador of the Saint George Mountain’s unique volcanic terroir. Besides the vineyard-selected labelings, special projects, like the terroir-comparing Rhine Riesling No.1 & No.2 gift box, elevates the winery into an international highlight. We tasted Furmint and Riesling together, talked about the importance of organic viticulture, discussed how Tokaj wines taste different despite both terroirs having volcanic soils, and the hopeful future of the international volcanic wine movement.

 

Guest: Róbert Gilvesy | Gilvesy Winery | @gilvesywinery

Location: Saint George Hill, Hungary

Wine Ghosts Instagram: @wineghosts | E-Mail: info@wineghosts.com

 

Bookmarks:

10:30 – Gilvesy wines

17:30 – Furmint differences between Saint George Hill and Tokaj

21:35 – Tasting Rhine Riesling & topic Riesling with food pairings

29:45 – Living on the mountain & wine tourism

37:00 – Reds are having a comeback to the Balaton Uplands?

43:00 - Tasting Furmint 

47:15 - Future of the volcanic movement & the Gilvesy wines

 

Tasted Wines:

Gilvesy Tarányi Riesling 2017

Gilvesy Váradi Furmint 2018

 

The first 'Wine Against Hangover' episode features an exceptional Allram bottle of Austria's flagship variety: Grüner Veltliner from Kamptal. Let me know what you think of the wine, and feel free to recommend me wines on the Wine Ghosts Instagram site (@wineghosts) or send me a mail to info@wineghosts.com /

 

Wine: Allram Grüner Veltliner Ried Rosengartl 2019

Youtube Link to my previous Allram Tasting Video: https://www.youtube.com/watch?v=GU0jTnnitFQ&t=192s&ab_channel=WineGhosts

Wine Ghosts Podcast with Lorenz Allram: https://www.wineghosts.com/allram/

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This time, I had the great fortune to finally talk to Eric Danch, wine importer from the U.S. I first got in contact with Eric when he wrote me a kind e-mail encouraging me to keep up with the podcast. After telling us his colorful way of getting into Eastern European wine importing, he shares valuable insights about his way of looking for authentic producers in places where basically no one speaks English. He also explains how educating buyers could help the cause of elevating lesser-known wine regions, and how wineries could help themselves looking more attractive. By the way, some pretty unique Eastern European terroirs are mentioned in the show, so stay tuned for some special tips, too. Enjoy.

 

Guest: Eric Danch

Company: Danch & Granger | http://danchandgranger.com/ | Instagram: @danchandgrangerselections

 

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts

Wine Ghosts' E-Mail: infowineghosts@gmail.com

Since the second lockdown has hit Austria, I’ve been staying in Baden Württemberg again, till the Austrian gastronomy is allowed to serve guests again. But that also means, that I’ve had the great fortune to personally visit another iconic producer of the Rems Valley: Rainer Schnaitmann. So I highly recommend to check out our conversation in its entirety on the Wine Ghosts Youtube channel. Rainer is located in Fellbach, on the Eastern side of the Rems Valley, closer to Stuttgart, thereby cultivates his vineyards organically under slightly warmer climatic conditions than my previous guests from the valley. Above all, Rainer is most famous for his Lembergers and Spätburgunders, that are dreamy juices with freshness, playfulness, grace and a hint of “dirtiness”. Since we’ve talked for about two hours at his wine castle, I’ve decided to cover the reds in this first part, while the whites in another episode. However, this episode features the terroir in great detail, the natural winemaking approach behind the Schnaitmann wines, our tasting notes, and much more. Enjoy.

 

Guest: Rainer Schnaitmann | Instagram: @rainerderschnaitmann |

Winery: Schnaitmann, Fellbach, Baden Württemberg, Germany |

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Wine Ghosts Website: www.wineghosts.com |

Wine Ghosts' E-Mail: infowineghosts@gmail.com

 

This week, you can hear Hungary’s Sommelier Champion, Victoria Evans, who joined me for an exciting conversation. Victoria changed her career from the Hungarian army to later become the head sommelier of the first-ever Hungarian Michelin Star Restaurant and then the first woman to become the sommelier champion of Hungary. Nowadays, she lives in Budapest and works as the executive head sommelier at Caviar&Bull Restaurants. Victoria shared some tips on how to prepare yourself for wine exams and improve your blind tasting skills. But you might also get a sobering explanation of why Hungary does not have any ‘Master of Wine’ yet, and which Hungarian native varieties would have a future on export markets in the long run. You can also hear what kind of wines Victoria likes to drink at home and which grand plans does she have for the future. So grab a glass and get inspired! | 

Victoria's Instagram: @victoria_evans_sommelier | 

Wine Ghosts Instagram: @wineghosts

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts | 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

After getting through only half of our Christmas wine list in the first part of the podcast with Sebastian, we've decided to cover the red wines in this second part. You'll get an idea of what to pair with a lighter red wine like a Lemberger, and how does it differ from pairing a dish with a bold and tannic red ghost like a Priorat or a Barbaresco. As you see on the thumbnail, our beloved ladies also joined us for the last part of the video to share their "sufferings" while living with wine geeks like us. Of course, we’ve also talked about dessert wines and possible dessert options, memorable wines of the year and a lot more. It was a fun talk full of laughter and wine. Please enjoy and I wish you all a happy Christmas with memorable wine ghosts! You can also check out my entire Christmas wine list on the Wine Ghosts’s Instagram, hopefully together with some tasting notes and edible courses to enjoy.

 

Guest: Sebastian Giraldo | Instagram: @setigiraldo

 

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Wine Ghosts Website: www.wineghosts.com

Wine Ghosts on Instagram: @wineghosts

Wine Ghosts E-Mail: infowineghosts@gmail.com

Today’s guest is Johannes Schellhorn, Sommelier and the co-owner of the ‘Freundschaft’ wine bar in Berlin. Johannes’s philosophy about the duties of a sommelier tells you everything how open-minded he is when it comes to various gastronomic products: “To think about everything you put in your mouth”. He also shared a drop of his widespread knowledge about fruit wines and his approach to natural wines. You will be introduced to the Berlin wine life and how the ‘Freundschaft’ has found its place in its neighborhood. Just a glimpse: “In a city where people can go to night clubs and dance naked for 48 hours, those are not the people who demand a classic Bordeaux.” You can also learn strange beverage-food pairings and some exciting tips on how to use social media in the wine branch. I hope you find this episode as cool and loose as I have, and we can all enjoy a nice wine ghost on the “Freundschaft’ terrace soon. | 

Johannes Schellhorn’s Instagram: @derschellhorn | 

Freundschaft’s Instagram: @bar_freundschaft | 

Wine Ghosts’ Instagram: @wineghosts | 

Wine Ghosts’ E-Mail: infowineghosts@gmail.com | 

Instagram accounts that were mentioned at the end:

/ Marko Kovac: @markokovac

/ Sebastian Georgi: @wine.g.orgy

/ Brian McClintic: @brianmcclinticm | 

5:30 – What is he looking for in a wine to put on the list | 

22:15: Freundschaft & Berlin’s wine life | 

36:35: Social Media usage in the wine branch | 

45:45: food-wine pairings & Some Personal thoughts | 

In the 5th episode of the Balaton Upland series, I interviewed Lilla Laposa, the youngest member of the Laposa winery family, from the Badacsony Hill. You will learn how Lake Balaton, paired with the volcanic basalt soil, creates a truly unmatchable microclimate on the Badacsony Hill. Lilla gives reasons why the Olaszrizling has become their flagship variety, and how diverse it can become. She also gives a deep introduction into another autochthonous variety: Kéknyelű, which always calls for a romantic love story with Budai Zöld (another native grape here) in order to propagate. I also had my best Furmint in my life from the Laposa winery, so look for the label and the tasting notes on the Instagram site.

Guest: Lilla Laposa, Laposa Winery | 

Location: Badacsony, Hungary | 

Lilla's Instagram: @lillalaposa

Wine Ghosts Instagram: @wineghosts | e-mail: infowineghosts@gmail.com 

I was lucky enough to record the 30th Wine Ghosts podcast in a classical villa built in 1888, in the picturesque Traisen village, Nahe region, Germany. This proud wine castle is home to the Crusius vintner family that has been making wine for 14 generations now. Rebecca Crusius, one of the youngest members of the family, was kind of enough to host us in their dazzling tasting room for a genuine conversation and an impressive tasting. So if you are in a position to follow up on this podcast in video format, please feel free to watch our chat with Rebecca on the Wine Ghosts’ Youtube channel or soon on IGTV as well. Rebecca has been telling us about characteristic vineyard sites like the ‘Bastei GG’ which is the smallest and one of the most fascinating grand cru sites in Germany. And believe me, that’s something you want to see on video on the Wine Ghosts' Instagram or Youtube Channel soon. She also interpreted their different bedrock structures like red volcanic soil and loam and what can you expect from different Crusius GG wines. Other than that: you can learn about unique grape varieties like Auxerrois and Frühburgunder, and the different faces of the Nahe wine region. We also go a bit off-topic and put the wine world in a bit broader perspective while tasting some of the best Crusius wines. I hope you like this episode and try some of these beautiful wines soon. And by the way, my favourite wine ghost was the Riesling Kupfergrube. 

Guest: Rebecca Crusius

Winery: Dr. Crusius, Nahe, Germany

Wine Ghosts Instagram: @wineghosts

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

The first podcast that focuses on one of my favourite regions: Priorat. I had the great chance to connect with the Perinet winery, one of the shining stars in the area, to give insights in their terroir and magical cellar work. Perinet is located in the North-Eastern part of the Priorat region, in the village zone of Poboleda. Perinet’s knowledgeable winemaker Antoni Sánchez-Ortiz, together with Carlota, literally gave a profound masterclass on the region, its characteristic Llicorella soil, microclimatic differences, the two key varieties, namely Garnatxa and Carinyena, and why these grapes are handled differently in the winemaking process. Every Perinet bottle amazed us, my girlfriend was actually weeping for joy when trying one of these wines, you can find out in the podcast which one.

Feel free to watch shorter, thematic clips cut out of the podcast on the Wine Ghosts Youtube channel, or watch the entire conversation via the Wine Ghosts Patreon channel in return for a small monthly contribution, where you can also download my PDF summary about the podcast, respectively. You can find all the links below. Enjoy!

 

Timeline:

3:11 – Perinet & Priorat History

04:25 – Priorat Terroir

10:02 – History & Origions

13:27 – Soil in Priorat & Montsant

18:56 – Monstant vs Priorat | DO vs DOQ

26:30 – Garnatxa vs Carinena

32:10 – Garnatxas and Carinena tasted side by side

46:58 – Benefits of Spontaneous fermentation

1:01:42 – Perinet Cuvee

1:06:55 – Their Favourite wines

1:09:36 – Plans for the future

1:11:12 – 1194 Wine

 

Guest: Antoni Sánchez-Ortiz & Carlota Palau Parisi

Winery: Perinet, Priorat, Spain

 

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Get to know Josef Mantler, a young descendant of a historic winemaking family from the Kremstal region of Austria. In this episode, you’ll get to learn about the loess ruled Kremstal region that flourishes at the meeting point of three other wine regions. Moreover, Josef tells us which varieties thrive on their mostly terraced vineyards, and shares the true legend of the indigenous Neuburger grape. The organic Mantlerhof winery has the oldest records of Roter Veltliner cultivation in the world, so Josef is a genuine source for diving deep into what this grape prefers and why it hasn’t reached the same fame as Grüner. Furthermore in discussion: the 2020 vintage, challenges of organic viticulture in Kremstal and in general, the evolution of the Austrian single vineyard system, and what the future holds for the Mantlerhof estate. Young winemaker speaking with a wisdom belying his age but underlying his authentic wines. Please enjoy.

 

Guest: Josef Mantler | Mantlerhof Winery | Austria

 

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Wine Ghosts on Instagram: @wineghosts

Wine Ghosts E-Mail: infowineghosts@gmail.com

Stefan Wellanschitz is a true 'Kolfok' in the wine world. Which means that he doesn't want to chase the prescribed conventional tasting profiles, but rather seeks after the authentic taste of his Mittelburgenland (Austria) terroir as well as the vintage. Stefan is based around the historic wine-growing village of Neckenmarkt, which he describes in the podcast in great detail. He also has at least 50-year-old Veltliner vines, helps Welschriesling shine in his vineyards, creates world-class Blaufränkisch on his Bodigraben single vineyard site, while working very minimalistically in the cellar. Honest wines, fantastic terroir, authentic grapes. What else do you want?

 

Guest: Stefan Wellanschitz | Kolfok Winery | Austria

 

Support & Get Exclusive on the Wine Ghosts Patreon Site: https://www.patreon.com/wineghosts

Wine Ghosts E-Mail: infowineghosts@gmail.com

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts 

 

“Natural wine is like jumping in the dark without a safety net, but if you have the knowledge, you can solve it. … But you have to sit down and think.” | 

Another unique face in the Balaton Upland series: István Bencze. István is a first-generation winemaker, who got inspired by the Tuscan lifestyle and natural wines, so he decided to leave his successful IT career behind and establish his family-owned biodynamic winery on the Saint George Hill, Hungary. He lives on the hill with his caring dog, makes natural wines with zodiac labels and shows other Hungarians that making great natural wines is possible and practiced around the world. Listen to him, eye-opening and deep thoughts. | 

2:15: Beginnings, motivation, personal story | 

9:50: Labels & zodiac signs, moon calendar | 

13:15 – Motivations for biodynamic winemaking | 

20:00 – Unique terroir & vineyards | 

29:15 – “Bakators”, ancient Hungarian varieties | 

37:00 – Why biodynamic winemaking keeps your mind fresh | 

46:40 – Natural wines & why sulfur kills the wine | 

 

Guest: István Bencze, Bencze Winery | 

Location: Saint George Hill, Hungary | 

Bencze's Instagram: @benczebirtok | 

Wine Ghosts Instagram:@wineghosts | E-mail: infowineghosts@gmail.com 

As I can’t travel back to my homeland, Hungary, I chose to bring all of you along virtually to the most famous Hungarian terroir: Tokaj. Dorka Homoky is a young vigneron working organically on less than 3 ha that she inherited from her parents near Tállya, in the Western part of the Tokaj region. You can learn about why „every great Furmint has a little Hárslevelű” in it, how Sauternes diverges from Tokaj, why sweet wines become untrendy and how to possibly reverse that, different bedrocks in the region and how Tállya stands out in relief. I can’t wait to try her wines, because spontaneously fermented rich whites from volcanic terroir have always been my “blood type”, and I hope that I could convince you to desire the same.   

2:03 – Growing up in a Tokaj Winemaking Family & Beginning

9:13 – Winemaking in Socialism

10:39 – Tokaj Terroir & Tállya

18:50 – Homoky Vineyard Sites

23:43 – Typical Tokaj Varieties

32:18 – Sauternes vs Tokaj

34:53 – Why sweet wines become untrendy?

40:26 – Szamorodni & Aszú & Puttony

45:28 – Homoky Dorka Portfolio - Hetény

48:23 – Cellar work & Barrels

53:28 – Görbe Sárga Muskotály with Skin Contact

57:21 – Dorka’s Favourite Wines

58:46 – Sas Alja & Hárslevelű

52:10 – Typical Hárslevelű

1:01:53 – Future Plans & Love for French Wines (also reds)

1:06:16 – “Cedar Red Petnat”

 

Guest: Dorka Homoky / @dorkahomoky

Winery: Homoky Dorka Winery, Hungary / @homokydorkawines

 

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Another great wine wizard from the Wachau region of Austria: Josef Fischer. The winery, that bears the same name as my dear guest, is located in Rossatz, on the right bank of the River Danube. As a true Wachau winery, they bring out the best expression of Riesling and Grüner Veltliner on their world-class single vineyard sites on ‘Federspiel’ and ‘Smaragd’ levels. ‘Joe’ explained the Wachau terroir in great detail, while specifying rock and soil types, and justified why he is planting more Riesling nowadays. You can learn about the “mystery” of ‘Gföhler Gneiss’, the legend of the Dürrstein castle, and how the DAC designation changes labels in Wachau. Joe has great knowledge about his homeland, and, after tasting four of his wines, for sure a great affinity to winemaking. You can also watch my tasting video on Instagram and Youtube, and watch the last part (almost 50 minutes) of our conversation on the Wine Ghosts’ Youtube channel. But now, please grab a glass and listen to Joe.

 

Tasted Wines:

#1: Grüner Veltliner Federspiel, Ried Zanz 2019

#2: Grüner Veltliner Smaragd, Ried Kreuzberg 2018

#3: Riesling Federspiel, Ried Kirnberg 2019

#4: Riesling Reserve 2017

 

Wine Ghosts Instagram: @wineghosts

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts

Wine Ghosts' E-Mail: infowineghosts@gmail.com

The Pflüger winery is located in the Pfalz region of Germany, where the Pflüger family has been taking care of their precious vineyards around Bad Dürkheim for centuries now. They were proponents of nourishing their treasured land in the most sustainable matter as possible and became organic growers in the mid-’80s, then certified biodynamic from the vintage of 2008. The friendly wine wizard, Alex, has talked about the climate in the Pfalz region and how it’s been changing in recent years, about the significance of biodynamic farming and low intervention winemaking. He also shared his belief about minerality in wine and proved with an imposing tasting line, why you should look for exceptional Rieslings in his portfolio, too. We also filmed the last part of our conversation and most of the tasting, so check out the video on Instagram or on Youtube.

Guest: Alex Pflüger

Pflüger Winery on Instagram: @weingutpflueger

Wine Ghosts Instagram: @wineghosts

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts

Wine Ghosts' E-Mail: infowineghosts@gmail.com

'Wine Against Hangover' is a new podcast series on the Wine Ghosts channel highlighting one special wine and its birth story under 10 minutes every second Sunday. The first episode will air on the 18th of April! 

/ Feel free to recommend me wines on the Wine Ghosts Instagram site (@wineghosts) or send me a mail to info@wineghosts.com /

 

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The 20th podcast episode is a truly moving one! Nino and Bastian joined me from the terrace of their Georgian winery, called Ori Marani. I was convinced that their love story alone would worth writing a book about, but their joint winemaking history has only recently begun by establishing their own winery in Nino’s homeland, in the Shida Kartli region of Georgia. Bastian, born and raised in Champagne, introduced me to his innovative winemaking techniques, to native Georgian grape varieties and to their impressive plans for the future. Georgia is one of the most exciting wine regions and I’m sure that Ori Marani’s wine ghosts are going to have true characters and reflect a sense of place in the future, too. Charging conversation with young and ambitious wine wizards looking into a bright future. So grab a glass and get inspired!

Guests: Nino Gvantseladze & Bastien Warskotte

Ori Marani's Instagram: @ori_marani_wines

  Wine Ghosts Instagram: @wineghosts

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts | 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

 

In this episode, I talked to Gvantsa Sekhniashvili, a Georgian wine professional, sharing her passion for wine in Hungary. We’ve been talking about her unique tasting experiences featuring Georgian and Hungarian wines, the unique terroirs of Georgia, wine as a pivotal part of Georgia’s history and everyday life, wine pairings, as well as the important role of wine tourism and wine marketing in letting people know about lesser-known wine regions. You find the link to the podcast channel in the bio. For more information, please don’t hesitate to contact me or Gvansta directly.

Gvanta's Facebook

9:09 – Hungarian wine tasting experiences

11:55 – Hungarian & Georgian wine tourism

17:26 – Georgian & Hungarian wines via tasting experiences

44:43 – Recommendations Georgian wine & cuisine

Winery recommendations:

Iago’s Wine/Baia’s Wine/Papari Valley

Wine Ghosts Instagram: @wineghosts

Wine Ghosts' E-Mail: infowineghosts@gmail.com

Wine Ghosts' channels: linktr.ee/wineghosts

Florian Zaruba, the German CEO behind one of the most innovative Hungarian wineries: the Kristinus Wine Estate from Kéthely. Florian went deep on the importance of turning the winery into a biodynamic one, on his views about Hungarian wines, his experiences as an international wine tourist and much more. |

 

Wine Ghosts Instagram: @wineghosts | E-Mail: info@wineghosts.com

Florian's Instagram: @florianzaruba | Kristinus Wine Estate's Instagram: @kristinus_wineestate |

Guest: Florian Zaruba, CEO of the Kristinus Wine Estate, Hungary | 

1:50-Changing to biodynamic farming

11:30-Terroir & wines of Kristinus

21:58-Difference between German & Hungarian wine market

31:40-Experiences as an international wine tourist

48:00-Tips for inspiration & innovation

 

This time, I spoke to Sebastian Giraldo, Columbian Sommelier, who shared his recent experiences about taking the Advanced Sommelier exam in the U.S., using different techniques to expand one’s wine knowledge, helping tourists to understand different terroirs as a sommelier and wine educator, and the reasons why Hungarian oak is such a unique tool in international winemakers’ pocket. |

Wine Ghosts' Instagram: @wineghosts | 

Wine Ghosts' E-Mail:infowineghosts@gmail.com

Guest: Sebastian Giraldo, Columbian Head Sommelier, Tasting Table, Hungary |

Sebastian's Instagram: @setigiraldo |

Guest: Kristian Kielmayer / Wine educator & consultant & tour guide

This episode is full of inspirational stories, educational lessons and great take-aways. Kristian has a very colorful career in the wine world: knowledgable and communicative wine educator, consultant at many establishments, former wine merchant, trip organiser, photographer, and after all, a truly cheerful and friendly guy. In this episode: insights behind the wine business and how Kristian got into it, he explains the uniqueness of Pálinka, his views on the Central European wine world, how he raises interests and shares knowledge among wine students at various levels and navigates tourists on his self-organized wine tours. He also has a great blog on multiple topics: www.kristiankielmayer.com

Wine Ghosts Instagram: @wineghosts

Wine Ghosts E-Mail: info@wineghosts.com

The 29th episode hosts Caroline Diel, who is not only an exceptional winemaker, but a lovely host and an inspiring professional. This episode is just a slice of the wonderful experience we were lucky to enjoy at the Diel winery and family home on the 6th of June in Rümmelsheim, Nahe, Germany. The scenery alone, an ancient castle, was breathtaking and majestic. The Burg Layen is in the possession of the Diel family since 1802 and created a captivating setting for our conversation, dinner and of course tasting. Caroline has talked about his experiences in the wine world all over the planet, described their own unique terroirs and why their 3 GG wines are particularly exciting to taste side by side. You can hear Caroline’s detailed insights into her winemaking philosophy, especially in the Pinot Noir making, which you especially want to hear from a former DRC intern. This conversation and evening had a lasting impact on me personally as well as professionally, and I can only hope the same for you. Better with Diel wine ghost in your glass. Please enjoy and watch a segment of our conversation and some cellar work in motion on the Wine Ghosts Youtube channel.

 

Guests: Caroline Diel | Schlossgut Diel | Nahe, Germany

Wine Ghosts Instagram: @wineghosts

Wine Ghosts E-Mail: wineghosts@gmail.com

 

Tasted wines:

#1: VDP Gutswein, Nahesteiner Riesling

#2: VDP Erste Lage

#3: VDP Ortswein, Burg Layen Riesling

 

Wine Ghosts' Channels (Instagram, Podcast etc.): https://linktr.ee/wineghosts 

Wine Ghosts' E-Mail: infowineghosts@gmail.com

Barrels are inevitable components of modern winemaking, and this episode will feature Hungary's best barrel maker, the world-class Kádár. In this episode, you can learn from András Kalydy how intricate, terroir-driven and specific barrel production actually is! He argued why oak has become the most popular wood source for wine barrels, explained the different species used in the construction, illustrated the terroir differences in the different growing regions, described the importance of seasoning and bending techniques. You can also learn why Kádár recommends a  longer seasoning period for low pH wines, and which barrel would be the best for spirits. This episode is a must for every sommelier and vintner who wants to expand his or her technical knowledge about this often oversimplified topic. Please enjoy, and let me know if you have any further questions, we might do a second round with András if needed! Look for extra videos on the Wine Ghosts Youtube channel with explanatory graphs and maps to understand some of the more complicated arguments more easily.

1:38 - History of the Kádár Company

6:46 - Terroir importance for oak & main parameters of barrel quality

10:28 - Evolution of barrel-usage

13:18 - Misconception of identifying oak by its origin country

16:20 - Main elements of the wood defining the flavour

31:05 - Excellent Hungarian oak material and selection of the oak material

48:39 - Seasoning & Drying

55:18 - Bending techniques and Toasting

1:03:38 - Why oak?

1:07:49 - How long does an oak tree have to grow?

1:10:38 - Which forests do you work with and how many trees do you need for one barrel?

1:19:58- Summoning up the barrel-making process

1:24:03 - How specific is an order actually can be?

 

| Guest: András Kalydy | Kádár | @kadarhungary

| Wine Ghosts Instagram: @wineghosts

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The bottle that made me fell in love with Hungarian Kékfrankos (Blaufränkisch/Lemberger again! Learn more about the Szekszárd terroir and of course the wine ghost in my hand by catching the 3rd Wine Against Hangover podcast with voiceovers from the young winemaker himself! Feel free to learn more about the @heimann.fiai wines in the 52nd Wine Ghosts podcast wherever you get your podcast, or via the link here:

https://www.wineghosts.com/heimann/

 

| Wine Ghosts Instagram: @wineghosts

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Guest: Viola Albrecht from the Albrecht Kiessling Winery, Heilbronn, Württemberg, Germany

Viola represents the new generation of German winemakers who introduces you to a gorgeous wine region in Southern Germany around Heilbronn, that deserves more fame and recognition than it gets nowadays. In the conversation: terroir mapping with historical dimensions, live wine tasting with bold German red wines, combining arts & wines & events and much more.

 

Guest: Viola Albrecht

Wine Ghosts Instagram: @wineghosts

 

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