The Best 5 Minute Wine Podcast (Forrest Kelly, Bleav)

Matt Berson explains the love of producing great wine. Do they have vineyards on the property at 3201 S. E. 50TH Ave, Portland, OR? What kind of atmosphere can you experience at Love & Squalor Wine?

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

We meet our guest, Vito Lerede, who is from a small town in the region of Puglia, Italy. He is the founder of Winecork.com. He wants to change the way you interact with wine. Let's hear how he's going to make that happen.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Shania Twain to Kevin Costner A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Welcome back to The Best 5 Minute Wine Podcast! Forrest Kelly and our resident wine curmudgeon, Sour Grapes, are here to guide you through the delightful art of pairing wine with meals. Forget the old strict rules—it's all about enhancing your dining experience with these four simple guidelines.

Guideline 1: Find the sweet spot. Ensure your dessert wine is sweeter than the dessert itself. Think sweet port with chocolate cake for a perfect match.

Guideline 2: Opposites attract. Pair a crisp Riesling with spicy Thai dishes or champagne with French fries. The contrast can be surprisingly delightful.

Guideline 3: What grows together goes together. Foods and wines from the same region often taste great together. Consider goat cheese with Sancerre or lamb with Pinot Noir.

Guideline 4: Like goes with like. Match the intensity of the wine with the dish. A buttery Chardonnay complements a rich pasta sauce, while a bold Cabernet Sauvignon pairs perfectly with a juicy steak.

Join us as Sour Grapes pours his grumpy wisdom, one vintage at a time, and even shares a little joke to keep things light. Why did the sommelier bring a bottle of Chardonnay to the seafood restaurant? Because he heard it was shrimp-ly the best match!

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts, Top 5 Minute Podcasts, and top wine podcasts.

In this enlightening dialogue, we engage with Jeff Gillis, the visionary creator of the Wine Likes App, which serves as a comprehensive resource for wine enthusiasts of all levels. The app facilitates not only the exploration of diverse wines but also offers personalized food pairings and interactive features that enhance the wine-drinking experience. Users can partake in rating wines, researching pairings, and discovering events, thereby cultivating a deeper appreciation for the nuances of viticulture. Jeff explains the app’s forthcoming functionalities, including a reservation system for wine tours and dining, set to be integrated in 2025. Through this conversation, we gain insight into the app's potential to revolutionize how individuals engage with wine, making it accessible and enjoyable for a broader audience.

Join us in this episode as we travel to Middleburg, Virginia, the nation's horse and hunt capital, and home to Cana Vineyards and Winery. Our guest, Melanie, the winemaker, Vineyard manager, and all-around cellar team, shares her unique journey from being a physical therapist to an accomplished winemaker. Discover the origins of Cana Vineyards, named after Cana of Galilee, and learn about Melanie's transition from healthcare to viticulture.

Melanie recounts her early career in physical therapy, her growing passion for Wine, and the pivotal moments that led her to pursue winemaking full-time. With a production of 2,500 to 3,000 cases a year, Melanie handles almost every aspect of the winemaking process herself, making her story both inspiring and educational for anyone interested in the Wine industry.

Stay tuned for part two, where Melanie delves deeper into the sacrifices and rewards of following her passion, including taking a significant pay cut to achieve her dreams. Don't miss this captivating episode filled with personal anecdotes, professional insights, and a touch of humor.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Our guest is the co-owner of Colorado Cellars, Richard Turley.

This winery gem is in Palisade, Colorado, known for its peach orchards and wine vineyards. The climate, a 182-day growing season, makes Palisade "The Peach Capital of Colorado".

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it. Voted one of the best travel podcasts of 2021

We are happy to recommend The Lowe Down with Kevin Lowe Podcast

Our featured winery is: In this episode, we head to the town that hosted the first women's rights convention in 1848. It's also believed to be the inspiration for Bedford Falls, Mary, my wife Clarence, Merry Christmas everybody. Yes, the movie, It's A Wonderful Life, it's Seneca Falls, New York, home to Montezuma Winery. Hi, this is Phil Plummer. I'm the head winemaker for the Martin Family, Wineries Montezuma Winery. Under The Martin family, wineries and distilleries. You have Montezuma Winery, Old Forge, IDOL Ridge Winery, Alder Creek Distillery, and Hidden Marsh Distillery. We're going to focus on Montezuma Winery since you are the head winemaker, Phil. Let's get a little background on yourself. I'm originally from Pittsburgh, Pennsylvania, but I came to Rochester, New York, to go to college. I went to RIT and I was there for this really like specialized science computer science program, and I got a couple of years deep into that and came to the realization that I was headed for a life where I was going to be buried at a lab bench or behind a computer screen, and that terrified me through the hospitality school at RIT, I'd been taking wine tasting classes, so I decided to start making wine and beer in my college apartment, which was probably not within the letter of the law at the time, but I really fell in love with production. I like making things, and I always felt like maybe wine would be what I did if I won the Powerball someday.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

This podcast uses the following third-party services for analysis:

Chartable - https://chartable.com/privacy

Podcorn - https://podcorn.com/privacy

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is: We continue our conversation with Alex Fullerton of Fullerton Wines in Oregon. What life changing decision happened in 2011?

In 2011, we decided to make a garage wine. So unknowingly we were kind of joining a small movement, made a little bit of wine in my dad's one of my dad's best friend's garages/ crawlspaces. My dad and I were kind of gung ho on starting to produce a little bit of wine. So we convinced my mom to start a little wine company in 2011, started producing about 250 cases in 2011, and within a few years, we're producing 5000 cases a year now.

Wow, that was a nice start, making wine in a garage/crawl space. And then what happened?

The next year, 2012, we started in a co-op winery in Portland where several different winemakers all ran a little sliver of space in this winery. And since then, we've we moved to one winery for one harvest. And after that, we've been sharing an old defunct winery space with another producer. So it's two of us under one roof in a much more harmonized facility with a lot of bells and whistles.

Now, the Willamette Valley in Oregon is not just home to 70 percent of the population. So if you picture it, it runs north and south in Oregon and it's 150 miles long, obviously, because of location, the climate is cooler than California. And how does that affect you?

Yeah, the growing season is quite a bit shorter. And then I guess I should just say the growing degree days are a lot shorter as well. And that's a measure of accumulation of heat units that the plant can use to grow. The types of grapes that we can consistently ripen in the Willamette Valley are quite different from Napa Valley. We do have quite a diversity of temperatures within the valley, different temperatures and different places as we have for for example, it's really hot here and it's too hot for the really warm sites to express themselves in their best possible way. Then maybe some of our cooler sites will be really, really nice. And then in the cooler years, it can be nice to have some warmer sides to ripen earlier. So you're not putting all your eggs in one basket and having having too cooler year for one vineyard. So that's actually one reason why we really love working with a wide variety of vineyards throughout the Valley.

Well, is it true I was reading somewhere that the Willamette Valley is home to some of the best and most expensive Pinot Noir in the world?

Yeah, we do. I mean, there are producers now that are that are selling $300 hundred dollar bottles of Willamette Valley Pinot Noir, which is definitely a statement, I will say, about just the climate in the Willamette Valley. It's beautiful for growing Pinot Noir and Chardonnay and those many places, many pockets of California that I love and super interesting Canadian Pinot Noir. And I'm very biased when I say this, but my favorite Pinot Noir growing region in North America is the Willamette Valley.

Well, I guess this next question would be kind of twofold at Fullarton Wines. How do you feel your wine is unique and what do you believe to be unique about the Willamette Valley? really Well, we always have told people and what you what you can come to our tasting room and experience is the whole Willamette Valley, not just one place within the Willamette Valley, which is very fun to do, tasting one vineyard at one place. We love working with a wide variety of vineyards and then working to showcase what we like about that vineyard will hopefully taste a huge variety within our wines, even though for the most part it's a lot of pinot noir. There are some other varietals growing within the small geographic distance of each other. There's a huge diversity in the soils sun and the kind of material in the grapes and how we make the wines. But really in the terroir within the Willamette Valley, there is a lot of diversity. Some places you can go and experience that diversity. But in my opinion, not that many. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by his. You like the show, please tell your friends and pets and subscribe until next time pour the wine and ponder your next adventure.

This podcast uses the following third-party services for analysis:

Chartable - https://chartable.com/privacy

Podcorn - https://podcorn.com/privacy

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Phil Plummer, Head Winemaker at Montezuma Winery.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Our featured winery is we conclude our interview with Stephen Cipes, proprietor of Summerhill Pyramid Winery in Kelowna, British Columbia. As we've learned in past episodes from Stephen, it's all about making wine to its purest form, and that includes serving local and organic food in their restaurants. And what exactly does local and organic mean, and why is that so important?

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Join Jake Kloberdanz, the founder and CEO of ONE HOPE Wine, as he shares the inspiring journey of building a wine company from the ground up, starting in a public storage unit and a U-Haul truck. With a passion for wine and a mission to create a community-centric business, Jake reveals how personal challenges, including a close friend's cancer diagnosis, sparked his entrepreneurial spirit and led to the creation of a brand that stands for more than just wine—it's about hope and giving back. He discusses the hurdles of sourcing grapes and establishing a brand in a highly competitive market, emphasizing the importance of trust and community support. Throughout the conversation, listeners will gain insights into the challenges and triumphs of launching a wine company in Napa Valley's regulated environment. This episode is not just about wine; it's a testament to resilience, innovation, and the power of collaboration in pursuing one's dreams.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Takeaways:

• Jake Kloberdanz's entrepreneurial journey began after college, fueled by early experiences in the wine industry.
• The inspiration for ONE HOPE Wine came from a friend's battle with cancer, igniting passion and purpose.
• Starting from a public storage unit, Kloberdanz built a successful wine brand with community support.
• Kloberdanz emphasizes the importance of community ownership in the Napa wine industry.
• Building trust and brand recognition in the wine space is a challenging yet rewarding journey.
• The Napa Valley community played a crucial role in supporting Kloberdanz's innovative vision for ONE HOPE Wine.

Our guest is the co-owner of Colorado Cellars, Richard Turley.

This winery gem is in Palisade, Colorado, known for its peach orchards and wine vineyards. The climate, a 182-day growing season, makes Palisade "The Peach Capital of Colorado".

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it. Voted one of the best travel podcasts of 2021

We are happy to recommend The Lowe Down with Kevin Lowe

Tommy Wellford GM of Duchman Family Winery in Driftwood, Texas is our guest. Where did he start working and how that led to his current role is what we discuss in this episode.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Thank you for your support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

Our featured winery is where we continue our conversation with Stephen Cipes, proprietor of Summerhill Pyramid Winery in British Columbia, Canada.

Well, we started out of our little garage making wine in 1990, and 91, and we introduced the same Strutt in December 91 to right in the beginning of 92 in New York City to great reviews there, as I mentioned. So the official opening is 92, but we've been making wine since the late 80s.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Welcome, welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly, from the seed to the glass wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike, let's start the adventure. Our featured winery is we continue our conversation with Doug McCombs of IG Winery now on our last episode, you touched on some festivals. Let's dive deeper into all of the festivals that you're offering this year. We are what we call popcorn and wine pairings, so we have a wine professional out of Salt Lake who comes down and does a really fun pairing of different flavored popcorns with different wines from around the state. They're all again. All the wines featured at the event are Utah-produced wines. Then we do a farm to fork dinner, which we go out to a local farm and they put a big long table out for about a hundred people served family-style, all kinds of fresh food right off the farm, and we pair it up with a lot of different Utah wines. We do something called Epicurean on the edge, which is only about 30 people. But you drive out to a remote mountain's edge, sort of looking into Zion National Park and they put out a huge spread there. And there's the local chef that does all this remote cooking, and he puts an amazing meal out for everybody and again, all paired with Utah wines. We have what we call the grand dinner on Center Street, and we put a table the length of the street. And again, we have some local chefs who put together some fabulous food. We do a picnic in the vineyard, there's a vineyard in St. George. We host about 50 people. They can walk out in the vineyard. We have some stations out there where we're pouring wine that was actually grown right there in the row. They're standing in and produced from the grapes they're looking at. And so it's kind of fun to say, you know, you're standing here in the Tempranillo, and if you look to your left or right, you'll see the grapes and this is what we produced back in 2018 or something like that, you know, that's a lot of fun. Now these events, what are the costs? Because I imagine they sell out pretty quickly.

Speaker2: They do. They usually sell out in about a month. We start sales in July on July 1st and usually by the end of the year. Toward the end of July, it's pretty much sold out. Tickets run anywhere from forty-five dollars to 120.00, depending on the event. Not only do you host these large events, but you host events like what I've got around my house with my wife and I have gone to many of them and there are paintings all over our walls at home, paint night. Yeah, we do a lot of paint nights during the winter when things are a little quieter. It's a good way to get people to come out and have some fun and enjoy some wine.

Looking back at all that you've created, what do you think was your biggest attribute of perseverance?

Yeah, this is our ten-year anniversary this year for IG Winery. The first two or three years were very tough. We just pushed through it and kept reinvesting in the business. We were not just building a business, we were building an industry where it never existed in the past. And so it just keeps pushing, keep pushing, be creative and how we market, just be as open and inviting as we possibly can with others who are looking to get into the business and encouraging and mentoring. And I try to do everything I can to put my arm around those who are going to ultimately become our competitors in an effort to really try to build our industry. And I think that's what works for us. Was there a point when that perseverance you could feel paid off and thought, OK, we've got something here? It was about the five-year mark when we moved out of the little space behind the B and B and moved into our current facility. We went up to almost 6000 square feet, and so all of a sudden we had lots of room to work and we had a beautiful tasting room and we had the equipment and all the things that, you know, make you feel like you've arrived. So I think that was our turning point. And then our sort of our confirmation was when we started the festival and began to see it sell out. We're a festival had never been done like this before, and we were seeing events selling out relatively quickly. We thought, OK, we've got something here. All right, Doug, it's been a pleasure. Thank you very much for taking the time to speak with me. Let's get all of your contact info and the best way to contact you. The best way is to go through our website at IGWinery.com. Our phone number there, if you want to call that phone number is 435.TOPWINE, Top WINE. IG Winery on Facebook and Instagram at IG Winery. We also have separate websites for the Utah Wine Festival. That's UtahWineFest.com That's where you can get tickets and more information about what we're offering event-wise. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.

This podcast uses the following third-party services for analysis:

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Podcorn - https://podcorn.com/privacy

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Michelle Bredeson is our guest. She is the Marketing Director and Co-Owner of Carlos Creek Winery.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Can you describe for me the New Mexico scenery as you drive up to the winery? So it is a gorgeous drive. I drive from Santa Fe and it's when I first moved out here, just like this is like a Clint Eastwood film. It's so rustic. You know, you see the Mesa's as we're driving up. Then you get into the towards the Taos, you know, as you come into the Rio Grande Valley just north of Velarde, you really you're right next to the river. So you've got the Rio Grande on one side and then you have these huge mesas on the other side that are all littered with petroglyphs

This podcast uses the following third-party services for analysis:

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Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Melanie, the winemaker at Cana Vineyards and Winery in Middleburg, Virginia, shares her inspiring journey from a physical therapist to a celebrated figure in the wine industry. Notably, she made history in 2022 by becoming the first woman to win the Governor's Cup in Virginia's modern wine competition, a significant achievement in a field traditionally dominated by men. Melanie discusses the challenges of winemaking in Virginia’s humid subtropical climate, highlighting the rigorous work involved in producing high-quality wines while contending with disease pressure and unpredictable weather. As she reflects on her passion for rosé and the unique character of her wines, listeners are invited to appreciate the artistry behind each bottle. The episode delves into Melanie's philosophy that wine should be accessible, emphasizing the importance of welcoming experiences for all visitors to the vineyard.

Join us in this episode as we travel to Middleburg, Virginia, the nation's horse and hunt capital, and home to Cana Vineyards and Winery. Our guest, Melanie, the winemaker, Vineyard manager, and all-around cellar team, shares her unique journey from being a physical therapist to an accomplished winemaker. Discover the origins of Cana Vineyards, named after Cana of Galilee, and learn about Melanie's transition from healthcare to viticulture.

Melanie recounts her early career in physical therapy, her growing passion for Wine, and the pivotal moments that led her to pursue winemaking full-time. With a production of 2,500 to 3,000 cases A Year, Melanie handles almost every aspect of the winemaking process herself, making her story both inspiring and educational for anyone interested in the Wine industry.

Don't miss this captivating episode filled with personal anecdotes, professional insights, and a touch of humor.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Companies mentioned in this episode:

• Cana Vineyards and Winery
• Fresno State
• Greenstone Vineyards

Hi, this is Forrest Kelly, and I'd like to take just a moment and look back on 2021, the year in review. First off, I'd like to thank my beautiful wife, Paula for her support of the podcast. And I couldn't have done it without you! Looking at the numbers and the analytics for the 2021 year. The biggest majority of listeners, of course, came from the United States. Second place belonged to, do you have a guess what country? India was second place and that was followed by the United Kingdom, Italy, and Germany. The platform Spotify, as you know, has got a neat look back in 2021 with an email and program they call wrapped - downloads and followers on Spotify jumped by 200% this last year. Also, 10 of you listened to the podcast more than any other podcast. Thank you for that, and 30 percent of you listen from 11 to five. That's normal. And the most listened-to episode on any platform of 2021 was Michael Juergens. He was the gentleman that we interviewed that is bringing wine to the Kingdom of Bhutan. Second, the most listened-to episode was our series with Lakeridge Winery and Vineyards in Florida, and we started a YouTube channel on The Best Five Minute Wine Podcast. So far. We've got over 350 subscribers. Would like to thank you for listening and participating with your listener voicemails. And as always, if you like the show, please follow and subscribe. Make sure you tell your friends and pets. Let's have a great 2022.

This podcast uses the following third-party services for analysis:

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Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Welcome, to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is. Hello. This is your captain

speaking. Welcome to Juergen's airlines, we hope you enjoy your flight to the Kingdom of Bhutan in the Himalayas, Bhutan is sandwiched between two countries India and China on our flight this

evening is Michael Juergens, Michael has helped plant vineyards at nine thousand feet to start the first winery in the Kingdom of Bhutan. So sit back, relax and enjoy your flight. Remember, if we have a bumpy landing, it's not the captain's fault. It's not the co-pilot's fault. It's the asphalt.

Hi, this is Mike Juergens. I'm the author of Drinking and Knowing Things and a number of other Wine Books. I also founded the wine industry in the Kingdom of Bhutan in the Himalayas, and I'm a Master of Wine candidate.

Ok, Michael, we'll get into each of those credentials, but first just doing a little bit of research on the Kingdom of Bhutan. They have 5,400 species of plants, compared to 17,000 here in the United States. They were one of the first countries to ban tobacco use. Archery is the number one sport. Health care is free. Where was the inspiration? What did the inspiration come from to start producing wine in Bhutan?

Well, I had traveled all around the world visiting all the other global wine regions as part of trying to pursue my Master of Wine qualification. And when I went to Bhutan to run a marathon, it just looked like the kind of place that should have vineyards. You just had these magnificent terraced slopes with these beautiful crops.

Everything I ate was the best. Whatever I've eaten, the best cucumber, the best carrot, like everything was just spectacularly good. And so that to me led me to believe that they had a vineyard somewhere. So I asked everybody, where are the vineyards? And turned out they didn't have any. And so I kind of said, you guys need to do this like starting now. And they listened.

They listened to you. So you must have been very persuasive and shown them the potential of what could be right. Because Bhutan is, you know, looking at a map is and imagining the Himalayas. This isn't going to be the main thoroughfare for trade.

Bhutan is pretty isolated in the Himalayas and so it remained pretty much on its own until, like the 1970s. You know, they just didn't have any Western influence. You know, the Silk Road never went through there, and so Vitis

vinifera never got planted there. You know, the Roman Army never reached that far on the Silk Road didn't go through it. So I don't think it was a function of there wasn't, you know, a desire to to have it or to avoid it. I

think it just never got there. And even today, you know, the country monitors who can go into the country. They don't want to overburden it with tourism. There just hasn't been a lot of Western influence in there, and it just took some stupid guy like me asking dumb questions like where the vineyards? And they sort of said, Huh,

we hadn't thought about that, you know? So it wasn't that that this had never been broached before. It just was. I think I happen to be the right place at the right time where the country was a little bit more open to trying to make this work.

How about the residents and the culture? Do they drink wine? There's a really big wine culture there, but it's all around rice wine. And so each family makes their special recipe, you know, secretly guarded family recipe for their rice wine, which they make in their kitchens, and it's considered to be very traditional.

You show up in a Bhutanese person's house and they share a bowl of this of their rice wine with you. It's called Ara and the traditional way. It served in little bowls hot and they put an egg in it. And so like, you get like little pieces of egg floating in this little bowl of wine and you drink it. And they also import some bulk wine from places like South Africa and India, and they bottle it and they sell it locally so they have a culture of drinking and enjoying wine. They just have never produced it themselves from vinifera.

Is it as mountainous as one might imagine when you hear the word Himalaya?

It's very mountainous. Some of the peaks are, you know, obviously the ones we hear about the twenty-eight thousand twenty-seven thousand foot peaks. But then there's a whole bunch in the sort of eighteen

thousand fifteen thousand nine thousand six thousand. I mean, it's just it's all hills, which is kind of cool for growing grapes because grapes like hills.

Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.

This podcast uses the following third-party services for analysis:

Chartable - https://chartable.com/privacy

Podcorn - https://podcorn.com/privacy

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass wine has a past our aim at The Best Five Minute Wine Podcast is to look for adventure and wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is. In this episode, we head to the state that is the 10th largest state in the area, it's the least populated, it's home to Old Faithful. In Yellowstone, almost half the state is owned by the federal government through national forests grasslands. An Air Force base, Rocky IV was filmed here, Ivan Drago not on the frozen landscape of Russia, but the Grand Tetons National Park in Wyoming. Hello, this is Patrick Zimmerer of Table Mountain Vineyards and Winery in Wyoming. Owner, winemaker, and we are Table Mountain Vineyards and winery. We're actually growing grapes and making 100 percent Wyoming wines. So before Table Mountain Winery, there was the family farm. And what year was that established? In 1926. So kind of the establishment of our family farm, which is still in our family today, my great grandfather homestead in World War One veteran and I came to this area from Nebraska to Homestead and make a farm, Keeping your farm going as a full-time business. So I mentioned it to starting the winery was probably inspired by you. I was a senior at the University of Wyoming. My major was AG Economics. We had to do a thesis project. I came home one winter. There was a meeting. We live right next to Nebraska from the University of Nebraska about growing grapes and the possibility of starting a new industry, the wild area basically throughout my thesis paper, and thought it was interesting enough to write a whole paper on it. And after that was said and done, my dad said, you did all this work. We've got a few acres here and there with plant grapes, and that's really how we got into it. No plan was kind of a vision of trying to grow something outside of the realm of normal agriculture in Wyoming and being able to keep the same amount of land and start a new venture off of this. So this is two thousand one. We've already landed a man on the moon, and yet wine and grapes hadn't been grown in Wyoming, in Nebraska, in the area before that successfully. They had not been not successful. I mean, there were a lot of homesteaders and immigrants throughout the generations that brought grapes with them. There's some history to find that there would be some Italians here and there who would just bring truckloads of wine or grapes in from California or wherever. But nobody was actually trying to essentially do a vineyard. But at the time, there weren't any spots truly in Wyoming climate-wise that the traditional vinifera would grow there. So it took 20 years in the making from the University of Minnesota and other great leaders in the Midwest that we're able to develop these cold, hardy hybrids that can survive our very, very cold winters. Yeah, I would say Wyoming is extreme weather climate is drier and windier in comparison to most of the United States with greater temperature extremes. The average high temperature during November, December, and January is a robust thirty-four degrees. In part two of our interview with Patrick of Table Mountain Winery in Wyoming, we'll find out how getting a law degree helps in the winemaking business. What's going to happen at this time? Boys and girls for our listener voicemail. Hi, this is Devin from San Antonio. I was wondering if you could grow grapes in any climate. What's the coldest climate the grapes grow in? And do all fifty states produce grapes within reason? Yes, you can grow grapes. In any climate, many European international grape varieties could survive temperatures as low as minus 20 degrees Fahrenheit. In fact, Minnesota's most popular cold climate hybrid varieties have been studied to survive temperatures as low as minus thirty-five. Wind production is undertaken in all 50 states. In fact, California produces eighty-nine percent of all United States wine, and the United States is the fourth largest producing wine country in the world right after Italy, Spain, and France. Great question. Thank you very much, Devin. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like to show, please tell your friends and pets and subscribe until next time or the line and ponder your next adventure.

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Calmarossa Etna DOC is a red wine hailing from the slopes of Mount Etna, Sicily, Italy. The wine is named after the Calmarossa vineyard, which is situated on the northern side of Mount Etna. This wine is crafted predominantly from the Nerello Mascalese grape variety, which thrives in the volcanic soils of Mount Etna. Nerello Cappuccio and other indigenous grape varieties may also be blended in smaller proportions.

Calmarossa Etna DOC Red wine is known for its elegant and complex character, often displaying aromas of red berries, dried herbs, floral notes, and earthy nuances. On the palate, it typically offers a combination of vibrant acidity, firm tannins, and a distinct minerality derived from the volcanic terroir. The wine can exhibit both finesse and intensity, with a long, lingering finish that showcases its aging potential.

Millesulmare Sicilia DOC White Wine:

Millesulmare Sicilia DOC White Wine originates from the island of Sicily, Italy, which is renowned for its rich viticultural heritage and diverse terroir. This wine is classified under the Sicilia DOC (Denominazione di Origine Controllata) appellation, which ensures that it meets specific quality and production standards.

Millesulmare Sicilia DOC White wine is crafted from a blend of indigenous white grape varieties that thrive in Sicily's Mediterranean climate. Varieties such as Grillo, Catarratto, Inzolia, and Carricante are commonly used in the production of this wine, each contributing its unique characteristics to the blend.

This white wine is appreciated for its freshness, lively acidity, and aromatic complexity. It often exhibits citrus, tropical fruit, and floral notes on the nose, with a crisp and refreshing palate profile. Millesulmare Sicilia DOC White wine is versatile and pairs well with a variety of seafood dishes, salads, and light appetizers, making it a popular choice for both casual and fine dining occasions.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

Our featured winery is in the state with the first 00:28 Kentucky Fried Chicken. It's the only state where every county contains some part of a national forest. It's the 2nd driest state in the United States. Almost 300 sunshine days a year, and its residents are the most charitable people in the country. They rank 1st in volunteer rates. 00:48 Doug McCombs. Owner and Winemaker of IG Winery in Cedar City, Utah.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

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Voted one of the best travel podcasts of 2021

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Grape experimentation, paint night its part of our concluding conversation with Patrick Zimmerer of Table Mountain Winery in Huntley, Wyoming.

Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly.

From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is Ok, Alex. Let's get down to it at Fullarton Wines. Which wine is your most popular? So our Three Otters label is what we make the most of and three quarters Pinot Noir, which is a blend of vineyards from throughout the Willamette Valley. Again, that's our most popular wine. I guess if you look at production and that is something special about us too, is we don't make all the wines the same. We like to optimize each vineyard and we do a lot of different production techniques. We like to experiment. Sometimes the experiments work out and then we move that direction. Sometimes we don't like it as much and move away from that direction. And Three Otters really gets a huge diversity of different things while still maintaining what it is to be a lot of our work, which is a little bit lighter, easy, approachable, but still with lots of flavor, some space and the earthiness and then red tones sometimes leading into a little bit of darkness, but generally a redder aspect to the fruit profile. And that really is what we're going for obviously now. Ok, that's a little different name for wine, even by Oregon standards. So explain that to origin for me. Three Otters that does come from our family crest portion is my last name of Scottish origin, not Scandinavian. And on the old 13th century Scottish family crest for Fullerton and our three little otter heads. So our Three Otters label is named in honor of our family. Your other line is Five Faces. So Five Faces is an acronym for my family. There's five of us and our initial spell F.A.C.E.S. That's my big little brother and was six foot 10. Filip So it's spelled with an F the Scandinavian spelling. And then I'm Alex. My little sister Caroline luckily spelled non Scandinavian, otherwise we would be the F.A.K.E.S. And then Eric and Suzanne, my parents. Are your parents still active in the winery? Yes, we so we started in 2012 and they are the hardest working, hard working people that I know there. Without them, we do not have a thriving wine company. My goal is to give them more free time. As we close out our conversation. Alex, tell me about your tasting rooms and then looking at your website, I see you've been quite active with virtual tasting rooms. Our tasting rooms are all outdoors right now. So we we actually bought gazebos and we are allowed to have three of the parking spots outside of our tasting room, which I should clarify is in downtown Portland. So we're an urban tasting room setting. We do have a little dressing room set up in the winery in Corvallis. If you come to is there, it'll be me or one of my two assistants in the winery.

The winery is in Corvallis and that's our old tasting room. That's where I am right now, our our vineyard and our world headquarters. So we've been doing a lot of virtual tastings, which we have. Two main options now is curate yourself, but two options for tastings that will send it out to people and then they can join on as you can go. You have actually quite a lot of success with those people are interactive. I even enjoy hosting them. Well, we're using Google. It's actually let's make sure that we get all of your contact information on the Web and phone numbers. So WWW.fullertonwines.com. If you want to reach out, you can email me at alex@fullertonwines.com or info@fullertonwines.com And if you want a call you can call 503.544.1378 Thank you for listening. I'm Forrest calling. This episode of The Best Five Minute Wine Podcast was produced by I guess if you like the show, please tell your friends and pets and subscribe until next time for the line and ponder your next adventure.

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In this episode, we dive into the vibrant world of Rimessa Roscioli's cooking classes and wine experiences with Lindsay Gabbard. Discover how Rimessa Roscioli offers an approachable and fun way for beginners to master the art of fresh handmade pasta, meatballs, and tiramisu, all paired with exquisite wines.

Lindsay shares that 90% of participants in their cooking classes have never made pasta from scratch before. These classes are designed to be light, easy, and enjoyable, blending hands-on activities with demonstrations. After cooking, participants get to savor their creations alongside expertly paired wines with a sommelier.

The daytime cooking class is one of Rimessa Roscioli’s most popular events, while the nighttime wine tasting dinner offers an equally engaging experience. For serious wine enthusiasts, the "Taste the Legends" tasting event provides an opportunity to sample 10-14 wines paired with different dishes, with varying levels of intensity and price points.

Lindsay also discusses her personal wine preferences, highlighting a private label Cesanese from Lazio made in amphora, which has become her go-to bottle. However, she emphasizes the importance of continuously exploring new wines to avoid palate fatigue.

Stay tuned for our next episode, where Lindsay reveals the surprising truth about olive oil production in Italy and the influence of the mafia. Plus, we celebrate a milestone as The Best 5 Minute Wine Podcast cracks the top 200 podcasts, reaching position number 136!

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts, Top 5 Minute Podcasts, and top wine podcasts.

Takeaways:

• The cooking classes at Ramessa Rochelli are designed for beginners who enjoy fun cooking experiences.
• Participants often have little to no experience making homemade pasta prior to the class.
• Wine tasting dinners are one of the most significant experiences offered at Ramessa Rochelli.
• Different wine tasting menus range from $170 to $500, catering to various levels of wine enthusiasts.
• Lindsey Gabbard emphasizes the importance of keeping wine tasting accessible to everyone, regardless of expertise.
• Finding a favorite wine can be challenging for professionals who taste hundreds each year.

Michelle Bredeson talks about live music and beer events. What is Carlos Creek Wineries' biggest selling wine? Let's find out.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Get ready to pop some corks because we’re diving into something truly revolutionary—The Best 5 Minute Wine Podcast is introducing an Industry-exclusive, Winery in a Box! That's right; it’s a bonsai-crafted vineyard experience that fits snugly inside a 16-cube box. Imagine strolling into your backyard to find your tiny vineyard, complete with blueprints for a micro wine cellar and a charming tasting room. In this episode, Forrest Kelly chats with the ever-witty Venture Capitalist Mark MyWerds about how they’ve teamed up with experts to make this dream a reality, all while keeping the banter as bubbly as the finest Chardonnay. So, whether you're a seasoned sommelier or just someone who enjoys a good glass of wine, tune in to discover how you can cultivate your own vintage legacy without the need for acres of land!

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Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

• Visit our newest addition to the Best 5 Minute Podcast Network - The Best 5 Minute Travel Podcast

Picture this: you wake up, stretch your arms, step outside, and BAM! There's your very own vineyard right in your backyard. No, I’m not talking about a sprawling estate in Napa Valley or some picturesque Tuscan setting. I’m talking about a revolutionary concept that Mark MyWerds and I have been cooking up: Winery in a Box. Seriously, we’ve distilled the entire vineyard experience into a 16-cube box that you can plop down almost anywhere! This episode is a whirlwind tour of how we’ve transformed the art of winemaking into a sophisticated endeavor, making it accessible to everyone, even if you've got just a tiny patch of grass to work with.

Mark and I dive into the nitty-gritty of this brilliant idea, crafted with the help of a world-class vintner, a bonsai tree expert, and an architect who clearly had a blast thinking small. Imagine bonsai-trained wine vines that can start producing grapes in just one season! Think about it: you get to cultivate your very own grapes, create your first bottle, and celebrate it with a custom label that’s yours forever—your legacy in a bottle! But that’s not all; we’ve included blueprints for a cozy little winery house with an adorable tasting room and a micro wine cellar to store your precious bottles. Yep, we’re talking about a complete wine experience that fits in your pocket—well, almost.

As we wrap up our chat, I can’t help but marvel at how this project not only brings the joys of winemaking into the hands of amateurs but also fosters a sense of community and connection to nature. It’s all about sipping, savoring, and sharing your creations with friends and family—not to mention bragging rights at the next BBQ. So, if you’ve ever dreamt of having your own vineyard but thought it was out of reach, let us guide you through the whimsical world of Winery in a Box, where dreams really do come true, one grape at a time!

Takeaways:

• Imagine stepping into your backyard and discovering a vineyard crafted by your own hands!
• This isn’t just about wine; it’s about creating a legacy that you can sip and savor.
• The Winery in a Box includes architectural blueprints for a tiny winery and tasting room!
• With bonsai-trained vines, your first harvest could be just a season away, folks!
• A custom-labeled bottle celebrates your first vintage, making it a truly personal experience.
• This little gem packs a full winery experience in a 16-cube box, perfect for any space!

Links referenced in this episode:

• thebestwinepod

Join us as we continue our captivating conversation with Sophie Menin, co-author of "A Year in the Vineyard," a beautifully crafted book that takes readers on a tactile journey through the seasons of vineyard life. In this episode, Sophie delves into the intricate processes that vineyards undergo throughout the year—from the fragility of buds in spring to the protective measures taken during cold snaps in early summer. Discover how the dynamic relationship between vineyards and their surroundings is evolving, particularly in the face of climate change and the importance of biodiversity.

Sophie shares some of her favorite images from the book, including the mesmerizing sight of smudge pots creating a blanket of warmth over vineyard floors and the intricate, croissant-like twists of vines during winter pruning. This episode is a feast for the senses, offering listeners a chance to explore vineyards in the Canary Islands, South Africa, Sicily, Burgundy, Bordeaux, and Napa.

Whether you're a seasoned wine enthusiast or new to the world of viticulture, this episode provides a rich, sensory experience that captures the essence of vineyard life and the ever-evolving art of winemaking.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

In this enlightening episode of The Best 5 Minute Wine Podcast, host Forrest Kelly dives deep into the world of artisanal wines with Laura DePasquale, the Senior Vice President of Commercial Operations for Artisanal Wines at Southern Glazer's Wine and Spirits. Discover the remarkable journey of Southern Glazer's, a family-owned company now in its third generation, and their immense contributions to the Wine industry and community.

Laura shares her insights on the often-debated definition of fine Wine and how Southern Glazer's has taken a unique approach to categorizing wines. Learn about the distinctions between artisanal Wine, fine Wine, and commercial Wine, and how these categories are defined by production levels and market availability. Laura also discusses the challenges of scaling Wine production compared to spirits and the intricacies of Wine distribution across different global markets.

With nearly 20 years as a Master Sommelier, Laura reflects on her continuous learning journey and the satisfaction she gets from bringing clarity to the Wine industry. Tune in for an episode filled with professional insights, industry challenges, and the passion that drives the world of artisanal wines.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Join Forrest Kelly & Doug Vincent on the Best 5 Minute Wine Podcast as they chat with Jennie Murphy, the owner and winemaker of Oxlee Graham Wines. Jenny shares her journey in the wine industry, highlighting her commitment to crafting unique wines inspired by the women in her life, particularly her flagship Dale's Sonoma Coast Pinot Noir. As a new player in the market, she discusses her efforts to engage with the community through various events and tastings, and her plans to move into a new space that will include a tasting room for direct interactions with wine lovers. Listeners will also learn about her dedication to hands-on winemaking and the importance of access to her wines. Jennie's passion for her craft shines through as she invites everyone to explore her wines, emphasizing that each bottle tells a story and celebrates female inspiration in the winemaking world.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

T hosting events to engage with wine enthusiasts.

• The Dale's Pinot Noir is Jennie's signature wine, inspired by her mother.
• Jenny discusses her transition to a new space for better wine production access.
• Upcoming events include collaborations with local wine shops and anniversary celebrations.
• Oxlee Graham Wines aims to expand distribution beyond Northern California to Southern California.
• Jenny highlights her hands-on approach to winemaking, performing all her own analyses.

Links referenced in this episode:

• oxleegrahamwines.com

Companies mentioned in this episode:

• Oxlee Graham Wines
• Paul Hobbs

In part 3 of our interview with Melanie, the talented winemaker at Cana Vineyards in Middleburg, Virginia, we delve into the stunning property and the award-winning wines that have put this Vineyard on the map. Melanie shares the serene beauty of the winery, from the original structure built in 2011 to the new pavilion with its retractable sides and cozy fireplace, perfect for year-round enjoyment.

Discover the various tasting experiences offered, whether guided or self-led, and learn why visitors often spend hours, if not the entire day, enjoying the expansive lawn, picnic grounds, and family-friendly atmosphere.

Melanie opens up about the immense satisfaction of winning awards, particularly for her cherished rosé wines. She recounts the excitement and anticipation leading up to her 2019 vintage wines' recognition at the Virginia Governor's Cup, including the prestigious Governor's Cup and a top twelve placement for her red blend, La Mariage. Melanie's heartfelt story of nurturing her estate-grown grapes from Vineyard to bottle is a testament to her dedication and passion for winemaking.

Don't miss this inspiring episode that celebrates the art and hard work behind every bottle of Cana Vineyards Wine.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

I’m the owner Frédéric Bouché and the winemaker of Ports of New York Winery. Welcome to Part 3 of our conversation with Frédéric Bouché. Can’t wait to get into it. So many fascinating stories with Mr. Bouche. Imagined having a winery with your style and the way that you’re so personable that you hear some interesting stories from your patrons had something to do.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Join us as we explore the evolving landscape of the wine industry with Laura DePasquale, Senior Vice President of Artisanal Wines at Southern Glazer's Wine and Spirits. Laura shares her unique journey from aspiring artist to a trailblazer in the wine business, emphasizing the significance of women in leadership roles and how they are reshaping the market. She discusses the challenges she faced as one of the few women executives in her early career and highlights the progress made in recent years. The conversation delves into the importance of storytelling in wine marketing, particularly for small boutique wineries, and how these narratives enhance the customer experience. Laura also reflects on the agricultural essence of wine production and its vital role in shaping sustainable practices within the industry.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Takeaways:

• Laura DePasquale's journey from aspiring artist to master sommelier showcases the unexpected paths in careers.
• Women have made significant strides in the wine industry, paving the way for future generations.
• Storytelling is important in wine marketing as it enhances customer experiences and brand connection.
• Defining fine wine goes beyond price; it involves understanding production and availability nuances.
• Southern Glazer's commitment to sustainability and supporting artisanal wineries is commendable and impactful.
• Building mentorship programs for women in wine helps create a more inclusive industry environment.

Links referenced in this episode:

• southernglaziers.com/careers

Get ready to uncork some delightful conversation with Forrest Kelly and our special guest, Rasmus Emborg, as we dive into the pink-hued world of rosé wine. Rasmus takes us on a joyride through his book, “Rosé Revolution,” where he spills the tea on how this once-overlooked wine has transformed into a pop culture superstar. He skillfully navigates the complexities of our current world—yes, we’re talking about writing about wine while the weight of global events looms large—while reminding us that joy and pleasure are still on the menu. We chat about the swirling trends in wine consumption—spoiler alert: red wine isn’t the reigning champ anymore—and how a new generation of wine lovers is shaking things up, ditching the snootiness for something more approachable and fun. So grab a glass, sit back, and let’s toast to the fascinating stories behind our favorite pink drink!

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Takeaways:

• Rasmus emphasizes the importance of enjoying life, especially through good wine, amidst global chaos.
• The popularity of rosé wine reflects changing consumer habits towards lighter, more approachable options.
• Social media has played a huge role in making rosé a pop culture sensation, with its vibrant colors stealing the spotlight.
• Rasmus discusses how younger generations have revolutionized their approach to wine, moving away from traditional norms.

Companies mentioned in this episode:

• Interlink Publishing
• Simon & Schuster

We close our conversation with Sonia Spadaro Mulone of Santa Maria La Nave boutique winery in Catania, Italy. Sonia shares the heartwarming story of her dedicated team, which includes skilled winemakers, passionate sommeliers, and even a family chef who uses ancient Sicilian grains to create delicious dishes. This episode offers a glimpse into the vibrant and familial atmosphere that defines Santa Maria La Nave in Catania, Italy.

Sonia also discusses her two vineyards, one of which is located on the northwest side of Mount Etna at 1100 meters, offering breathtaking views and a rustic-tasting home. The other vineyard on the southeast side is home to an eco-friendly winery built amidst ancient lava flows. Sonia invites listeners to visit these unique locations, promising an unforgettable experience.

The conversation also touches on the challenges Sonia faces, from extreme weather conditions to wildlife intrusions, and how she balances her business and private life. She reveals her plans to resurrect nearly extinct grape varieties, a project that has garnered support from local universities.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

Michelle Bredeson educates us on barrels and the expanse of Carlos Creek Winery.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Welcome back to The Best 5 Minute Wine Podcast with Forrest Kelly! In this episode, we continue our delightful exploration of Rome, Italy, home to a unique museum dedicated entirely to pasta. Join us as we step into the culinary wonderland of Rimessa Roscioli, a place where floor-to-ceiling shelves are brimming with an array of wines, foods, and gastronomic delights.

Our guest, Lindsay, one of the co-founders, paints a vivid picture of the storefront, adorned not just with gourmet goodies but also with whimsical superhero paintings. She shares her daily routine, running wine and food tasting dinners, managing the Roscioli Wine Club, and traveling across Italy to discover new wines. Thanks to her innovative use of QR codes, every bottle in their wine club offers a virtual tour of its origins, making the wine-drinking experience both educational and enjoyable.

We delve into the concept of natural wine, a term often debated but generally understood to mean wine made with minimal intervention. Lindsay prefers the term "artisanal wine," highlighting their selection of small producers who focus on quality over quantity. With around 60,000 bottles in their cellars, Rimessa Roscioli is a treasure trove for wine enthusiasts.

Whether you're a seasoned oenophile or just curious about the world of wine, this episode offers a rich and engaging experience. Don't forget to like and follow The Best 5 Minute Wine Podcast for more fascinating insights!

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

Takeaways:

• The museum dedicated to pasta in Rome celebrates its rich history and variety.
• Dried pasta revolutionized storage and distribution, allowing it to be shipped worldwide.
• Rimasa focuses on artisanal wines from small producers, emphasizing quality over mass production.
• Natural wine is a term that lacks strict definition, but emphasizes minimal intervention in production.
• The use of QR codes on wine bottles connects consumers with the wine's origin and story.
• The concept of roscoelizing encapsulates the immersive experience of dining at their restaurant.

In this episode, we head to the largest hot air balloon festival in the world. The state has more cows than people. Seventy-five percent of the roads are unpaved. From the top of Capulin Volcano, you can see five different states. The state has more PhDs per capita than any other. And nearly 50 wineries are located in New Mexico. Hi, this is Katherine Lautenbach, marketing director at Black Mesa Winery. Black Mesa Winery is in Velarde, New Mexico. So, just about 15 minutes north of Espanola. Or if you want to go from north to south? We're about forty-five minutes south of Taos, that great ski valley from Albuquerque. It would be a little over two hours. So if anybody wants to take the Breaking Bad tour, then after that, they can head north. Yeah, we do it. We close at six. But you could probably make it as long as you're efficient with that. Breaking Bad to for sure.

This podcast uses the following third-party services for analysis:

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Forrest Kelly and Doug Vincent speak with Jennie Murphy, owner and winemaker of Oxlee Graham Wines, for an engaging conversation about the intricate world of winemaking. Jennie shares her unique journey from aspiring forensic scientists to crafting exquisite wines, highlighting the delicate balance of science and creativity that defines her approach. With a background in chemistry, she emphasizes the importance of understanding the chemistry of wine while also embracing the artistic aspects of winemaking. Throughout the episode, listeners discover how Jennie wines reflect authentic stories and distinct personalities, showcasing varietals that may not be familiar to everyone. The trio dives into the challenges of the wine industry, the significance of family support, and the joy of creating unique wines that surprise and delight.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Takeaways:

• The importance of chemistry in winemaking is highlighted, especially in creating consistent flavors.
• Jennie Murphy emphasizes the unique identities of her wines, each with its own personality.
• Oxlee Graham Wines aims for elegance and authenticity, focusing on lower alcohol and fruit-forward profiles.
• The winery's name honors the strong women in Murphy's life, reflecting her values and inspiration.

Links referenced in this episode:

• walkandrolllive.com
• OG Oxlee Graham Wines | Boutique Winery

Companies mentioned in this episode:

• Corbel Champagne
• Paul Hobbes Wines
• Alder Springs Vineyard
• Gaps View
• Tenuda Ridge
• McCoy Vineyard
• Galley Vineyard

Florida started in the wine industry back in the early days when the settlers came over here. They discovered that these Muscadine grapes were here in Florida, so they tried to make wine out of them didn't particularly like the flavor of it. They went ahead and brought over their own varieties from Europe. At one time, there were thousands of acres of grapes here in Florida. But they discovered that in this climate, they wouldn't grow. There's actually a bacteria. It gets in the vines, and it leads to what's now called Pierce Disease. And so, when all the vines died out after a couple of years, they eventually moved everything out to the West Coast. The wine industry kind of fell off here, of course, and it wasn't until, I don't know, the eighties early 80s when families like the Cox family started Lakeridge Winery they decided that they were going to reinvigorate the wine industry here, and they were going to make wine out of the native Muscadine grapes that grow here naturally. They failed at first, and then they kept trying and eventually got the formula right and the recipe right. And we're here today as Florida's largest winery. Now when you say the largest winery, does that mean just visitors, or is that production? Yeah, we're Florida's largest by both visitorship and production. We are about one hundred and fifty hundred and sixty thousand case a year winery, which is by far the largest here in the state that's selling grape wines. There are a lot of other wineries here. There's only; I don't know, twenty to twenty-four wineries in the state. It's not a big industry here, and many of those are fruit wines, mostly blueberry wines because that's blueberries grow well here. There are a few like us that do grape wines, but we're by far the largest.

Welcome to The Best 5 Minute Wine Podcast. I'm your host Forrest Kelly from the seed to the glass. Wine has a past. Our aim at The Best 5 Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is so basically I opened the Hidden Legend Winery for at Harvard Business School would call the worst possible reason to open a business, and that's because the neighbors thought it was a good idea.

In this episode, we head to the state that has the largest migratory bird in the nation, the only state with a triple divide allowing water to flow into the Pacific, Atlantic and Hudson Bay. We head to Victor, Montana. I'm Ken Shultz and I am the founder and winemaker at Hidden Legend Winery in Victor, Montana. Ok, Ken, let's go back to the beginning. Where did this spark come from? Well, when we were kids, I had an uncle that was a research chemist and a serious hobby winemaker, friends with the head of the technology department at Purdue and various vineyard owners. And things of that nature in his basement had all the right glassware. It was like Frankenstein's laboratory. So I guess that was the spark. Oh, yeah, that was early. You know, under 13, I turned 21. I was going to school in Lausanne, Switzerland. I worked overseas for a number of years and I came back. I got married when I was twenty three and the very first time I owned a closet I made. Me personally, I've lived all over Montana and I just love the big sky. But how about, you know, I was still in Ohio when I got married and we came out here, we got married in seventy five, came out to Montana, saw it, fell in love with the place in seventy six and finally moved here in seventy nine. Well my wife is Norwegian and she thought it looked like Norway and because I had worked there I thought it looked like northern Pakistan but no monkeys or water buffalo. There's something captivating about the Bitterroot Mountains.

You can look off in the distance and see a whole train. Well, you know, at some point when hiking and fishing and vistas and all of you know, the alluring things of Montana kind of settle down to a little bit.

I thought I'd make some wine and evidently I hadn't thought it through very well because there's no grapes. However, I had read The Hobbit and I knew what meat was. And so I came across a bucket of honey that somebody was just disposing of and I thought I'd make mead. I mentioned it to my peers in Ohio and Pennsylvania, and they were like, oh, my God, can no, don't make me. It's horrible. It's thick. Vikings drank it. You'll give winemakers a bad name. I thought, well, you snob's, I'll show you that I can make a mead every bit as complex as your wines. And so I made mead in the mid eighties. Let me just put it this way. I have a driveway that's a half a mile long, three switchbacks up a mountainside. And the guy that used to keep it clear for me in the wintertime would do it twice for a for a bottle.

Ok, let's rewind just a little bit without getting technical, but getting technical just to fill everybody in and be especially neat is often referred to as honey wine, but that's not really accurate. You make the wine with honey water and yeast rather than fruit. So technically meat is kind of in its own category of an alcoholic beverage.

Well, the word mead goes way back to the Sanskrit and the word Megu is honey in Sanskrit. And it's where the English word Medo comes from, which doesn't mean field of flowers. It means we're nectars gathered. And so Mead is actually a shortened meadow.

Well, I imagine that the chemical process is very similar. You're dealing with sugars, but just different kinds of sugars. So are there some nuances to the whole process?

The process is very similar, although we do have to create an environment for the yeast in honey because there's nothing in it but sugar and a grape contains just the right amount of nutrients and trace minerals and acids and sugars in it to make wine. And the powder on the outer outer skin is yeast. So if you break a grape, you can't stop it from making wine, whereas honey needs to be adjusted a bit before it'll ferment. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine podcast was produced by IHYSM If you like the show, please tell your friends and pets and subscribe until next time pour the wine and ponder your next adventure.

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Well, New Mexico food is sort of a blend between Native American food and Mexican food is the best way I can describe it. Obviously, the red and green chili's are big, here and everyone's got their own recipe for that. So if you went to one restaurant, it's going to have different red and green in the spice level is going to be different than in the restaurant down the street. So our wine is definitely made for that sort of pairing. They're not really heavy either. So you know, some of the Napa cabs can run up 16 percent and ours are really right in between 12 and 13 percent. Just because they're lower in alcohol and because of the area, they're going to be a little bit higher in acid. So they're going to be very friendly like this. The kind of heat would go with slightly sweeter, would go great with that spicy food. So we've got actually recipes on our website. If you look under wine cider and food pairings, we'll have the hard cider, the ones that go to the hard, hard cider, the white wine, and the red wine. We've got 15. And it's working with that same chef that we use with our virtual tastings as well. So she participates in that. You're not cooking food on the property, right? We don't. But the chef that I've been talking about, she makes these makes Merlot popsicles. So we have those in our freezer. And then we also have this crostini box. She makes these homemade crostini and then blends them in with the local feta cheese and pistachios actually look pistachios from out of the dessert and local honey. So it's a really nice pairing with one of our whites. So when they get the crostini box, they get a half glass of white wine of their choice. But then other than that, we do have snacks. I mean, we try to stay local and we get local beef jerky and chips. And, you know, just something to nosh on with your tasting, Since you have such a large variety of wine and cider selections, I know it's going to be tough, but could you narrow it down to some favorites? There are two palates that we see on a daily basis. The ones that like the sweeter of the ones like the dry ones, the most popular for the dry wines. People really like the Montepulciano because it's number one at the vineyard.

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Wine and wellness are two things that don’t always go hand in hand, as we explore how a little vino can fit into a healthy, balanced lifestyle. Resveratrol is a real thing, and no, it doesn’t mean you should bathe in Merlot like Aunt Gilda did! We’ll also throw in some tips on how to unwind with a chilled rosé, a bubble bath, and maybe even a charcuterie board that’ll make everyone happy.

Ever wondered how grapes transform into the delightful elixir we call wine? Join Forrest Kelly and the ever-quirky Sour Grapes as they unravel the enchanting process of winemaking in this fun and informative episode. From the traditional foot-stomping of grapes to the magical fermentation process, discover the science, art, and a touch of humor that goes into every bottle of wine.

Sour Grapes shares his secret ingredients for great wine—patience, love, and a bit of humor—while also giving a nod to the ancient roots of winemaking, dating back 8000 years. Whether you're a wine enthusiast or just curious about what makes your favorite vino so special, this episode is sure to leave you both educated and entertained.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

Welcome to The Best 5 Minute Wine Podcast with Forrest Kelly! Today, we dive into the fascinating world of olive oil, and how it pairs perfectly with wine to elevate your culinary experiences. Did you know that some olive oils exported from Italy aren't even made from olives? Discover the surprising truth about olive oil production and how the Mafia has influenced this industry.

At Rimessa Roscioli, our commitment to quality is unparalleled. We only work with small artisans and personally visit them to ensure the authenticity of their products. With over 600 videos of winemakers, cheese makers, and olive oil producers on our YouTube channel, we provide a transparent look into the origins of our offerings.

Explore the diverse flavors of olive oil, from the lighter Tajasca olives in Liguria to the robust and spicy varieties from Puglia and Sicily. Learn why the best olive oils can make you cough and how this indicates high levels of healthy polyphenols.

Interested in taking a piece of Italy home with you? At Rimessa Roscioli, nearly everything you taste is available for takeaway or shipping. With online shops and a new shipping hub in New York, US customers can receive their wines and foods much faster.

Discover our exclusive Wine Club with four different levels, offering 24 wines per year from small producers across Italy. Each box includes a QR code for immersive stories behind the wines, making it a complete experience. Whether you're a casual drinker or a serious collector, our Wine Club brings the magic of Italian vineyards right to your doorstep.

Join us for an episode filled with insights, practical advice, and a touch of humor as we explore the delightful synergy between wine and olive oil.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Join Forrest Kelly and Jake as they dive into the inspiring journey of One Hope Winery, a brand that merges the concepts of hope and wine to create a unique impact. The conversation highlights how the founders view their product not just as a beverage, but as a vessel for spreading hope and fostering community connections. Jake shares personal anecdotes about his entrepreneurial roots, tracing back to his family’s history and the values instilled by his grandmother and mother. As they explore the evolution of One Hope from a singular idea to a multifaceted brand, the discussion emphasizes the importance of maintaining a hunger for growth and innovation in the wine industry. Listeners will be captivated by the vision of building a wine brand that is iconic and deeply impactful for this generation and beyond.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Companies mentioned in this episode:

• One Hope Winery
• Stater Brothers
• University of Arizona
• Chico State
• Bay Area
• Silicon Valley
• Stanford
• Berkeley

Rasmus Emborg and Forrest Kelly dive into the delightful world of rosé wine, revealing how this often-overlooked beverage has blossomed into a legitimate star in the wine scene. We chat about Rasmus's adventurous journey to buying a vineyard in southern France, fueled by a love for both wine and design—yes, that's right, his wife’s keen eye for decor turned their property into a stunning retreat. Throughout our conversation, we uncover the surprising complexities of rosé, from its trendy reputation to its rich, evolving flavors that make it worthy of your finest dining experience. Rasmus shares how he discovered that rosé is not just a poolside sip but a serious contender in the wine world, with producers around the globe crafting exquisite varieties. So, whether you're a rosé novice or a seasoned sipper, we promise you'll leave with a newfound appreciation for this pink delight and maybe even a little inspiration to pour yourself a glass—ice cubes optional!

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Join us as we welcome Sophie Menin, co-author of the stunning new book, A Year in the Vineyard. In this episode, Sophie shares her journey from being a cultural reporter to becoming a wine writer, focusing on the intricate ways wine connects us to the earth, culture, and our senses. She delves into the inspiration behind her book, which highlights how wine growers are at the forefront of the climate crisis and explores potential remedies for our changing ecology. Discover the decade-long journey of creating a deeply visual narrative that intertwines art, nature, and the meticulous process of winemaking. Whether you’re a wine enthusiast or simply curious about the intersection of wine and the natural world, this episode offers a rich tapestry of insights and reflections.

Get the book here.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

In this riveting episode, Forrest Kelly welcomes Laura DePasquale, the Senior Vice President for Artisanal Wines at Southern Glazer's Wine and Spirits and a Master Sommelier. Laura shares her unexpected journey from aspiring artist to renowned sommelier, detailing how a chance encounter with the Court of Master Sommeliers ignited her passion for Wine. Discover how Laura's career evolved from working in top restaurants in New York and Miami to becoming a pivotal figure in the Wine distribution industry.

Laura recounts her experiences of working at Norman's in Miami, her transition into the business side of Wine, and her role in establishing a boutique artisanal Wine division at Southern Glazer's. She also provides a layman's overview of Southern Glazer's, the largest distributor of wines and spirits in the world, highlighting its extensive reach across Canada, the United States, and the Caribbean. Tune in for an inspiring story of passion, perseverance, and the fascinating world of artisanal wines.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Welcome to The Best Five Minute Wine Podcast. I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, the grape minds think alike. Let's start the adventure.

Our featured winery is as we conclude our interview with Ken Schultz of Hidden Legend Winery. We learn where that personality first started that would eventually make award winning Mead.I set out to see things in life a very, very early age. I blame my fifth grade teacher introducing us to National Geographic and I just could not stand it. I was like just fidgeting until I got out of high school and took off. I started as a merchant marine on the Great Lakes and then TWA started offering cheap tickets to Europe back in 69, 70, whenever that was. And I got one. And when I got there, I tore up the return trip and I was just gone four years. I'm not sure how many crowned heads I visited, but I got thirty three countries under my belt.

Reading on your website, it says that you were across from Pioneer Log Homes in the Sheafman Plaza in Victor Montana. Tell me about your location. Well, it's a little tiny strip plaza. There's like five businesses in it on the corner. We're actually five miles south. We're right on the border between Victor and Hamilton, but we're five miles south of Main Street, Victor itself, pretty much in the middle of nowhere. So you're not getting a lot of foot traffic. Well, being in a small plaza and having a beverage like a wine like beverage, it's not something that people come in and have three or four glasses of. I keep threatening to put in one of those banks of drawers that the Japanese used for their executive power naps. Oh, yeah. Yeah. So that, you know, after three or four glasses of Mead, I can just put you in there and set the timer. We don't have a lot of tasting room traffic. What we do have is wide distribution and Internet sales. We ship to thirty seven states in this pandemic world. It doubled it literally, literally from the middle of March on. If you would look at our warehouse room, our inventory, you would think all kind of Winery insists there's nothing. I'm making it. I'm not making it quite as fast as it's going out the door right now. We have a term for that. We call it full COVID. No, we don't have time to do much other than just try and keep up with the bottling and packaging.

And we've recently been out of our two top sellers and just got those back online. And we've got other flavors that we're trying to get back online. We're I think we're down about four flavors right now. Seriously, that four o'clock glass of wine became more than just kicking back. Tell me about your Mead award winners. Well, we most of them have won top awards at one time or another since ninety since the 90s. And we've got some bottles on the top shelf of a display cabinet that pretty much you can't even see the bottles anymore. They're so laden with artwork. We pick on like the Finger Lakes in New York, Tasters Guild in Michigan, The Indie international at Purdue. Out here in Washington, we have the Tri Cities Wine Society and of course, the Mazer Cup International Mead Competition in Broomfield, Colorado. Every year we try and spread it out and get a good overview from reputable judges. It basically keeps me on track. And except for this year, there are usually a dozen shows that I like to go to, anything from Art shows to Highland Games to Renaissance festivals to Pirate festivals. And of course, I don't get to see much of the festivals I'm staying or serving Mead for eight hours a day. But it's fun to dress like a pirate and see everybody happy with my product. All right, Ken, thank you very much. And as we close out, go ahead and give us your Web address on how we can reach out to you. Hiddenlegendwinery.com Well, we do have a Facebook presence. I was in Ireland and I was talking to a barman outside of Dublin that we were talking about what I did. And it was he was just all over it. He was like, wow, I wish I could get some of that on tap here. I said, well, you know, we've got a good presence. Maybe we can pursue this. And I said, go ahead, take out your phone and hit “buy mead.” And sure enough, there we are. We dominate the first page of a Google search for me and the next four. My boys were optimizing before anybody was optimizing. Cool.

Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe until next time pour the wine and ponder your next adventure.

This podcast uses the following third-party services for analysis:

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Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

In this special bonus episode of The Best 5 Minute Wine Podcast, we trade the vineyard for the open road as host Forrest Kelly sits down with Linda King, the savvy globetrotter behind thesmarttravelista.com. Linda shares her journey from childhood adventures in Australia to becoming an expert in smart, cost-effective travel.

Discover how a youthful road trip ignited Linda's lifelong passion for exploration, and how her expertise in both the travel industry and finance led to the birth of The Smart Travelista. Linda's unique perspective blends wanderlust with wallet wisdom, offering listeners tips on how to travel well without breaking the bank.

As the conversation shifts to wine, Linda guides us through planning a visit to Australia's famed Barossa Valley, including a GAL Pal Getaway to reveal insider advice on budgeting, scheduling, and making the most of your winery experience. Whether you're a novice traveler or a seasoned wine enthusiast, this episode is packed with valuable insights to enhance your next wine-country adventure.

Join us for this delightful journey and don't forget to like and follow for more travel tales and wine wisdom with Forrest Kelly!

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

Matt Berson explains how putting a great wine in a can comes about. If you would love to visit Portland Wine Company, join their newsletter for updates about events, etc.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

We meet our guest, Vito Lerede, who is from a small town in the region of Puglia, Italy. He is the founder of Winecork.com. He wants to change the way you interact with wine. Let's hear how he's going to make that happen.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Shania Twain to Kevin Costner (popular movie - . A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

In this episode of The Best 5 Minute Wine Podcast, Forrest Kelly continues his engaging conversation with Laura DePasquale, a trailblazing Master Sommelier with two decades of experience. Laura opens up about the challenges and triumphs of being a woman in the Wine industry, particularly during her early years when she was often the only female executive in the room. Despite these obstacles, Laura's determination and passion for Wine have led her to break barriers and pave the way for future generations of women in the field.

Laura shares a compelling story from her early career as a Florida state Italian Wine specialist, where she navigated the male-dominated landscape with resilience and ingenuity. Her journey to becoming a Master Sommelier, a title held by only 30 women worldwide, showcases her commitment and expertise. Laura's decision to become a pioneering figure in the industry has earned her multiple promotions and recognition as a groundbreaking leader.

Laura also attributes much of her success to her upbringing and the invaluable mentorship she received throughout her career. Her current role at Southern Glazer's Wine & Spirits allows her to support traditional and innovative wineries, ensuring their commercial success and sustainability. Tune in to hear more about Laura's inspiring journey and her vision for the future of the Wine industry.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Breaking news.......Think about this, if you had the first bottle of wine ever commercially produced in America. Like, what would that bottle be worth? That bottle would be in the Smithsonian? Here it is the very first bottle ever produced in America or in France or in Australia or wherever. That's the first bottle that would be important. We missed the mark by hundreds of years in most countries, but I'm doing that. I'm going to make the first bottle, so I want to. The very first thing that we're going to do is make one barrel, which will be the first barrel, and then we're going to bottle those wines in a special bottle and kind of sell those to collectors who want to have a piece of the first barrel ever produced in a country of wine, which I think is kind of cool. First of all, I want to thank you for that breaking news. I think that's a great idea to plan that out, and it just might be lucrative for you as well, because looking at some of the most expensive wines sold. You've got charity cases, sometimes half a million dollars French wine, a bottle, a single bottle, three hundred thousand plus. Do you have any idea who might be interested in buying the first case or the first wine from the country of Bhutan? I would guess it would be places like, you know, the Wine Museum and Adelaide Australia. You know, people who the collectors like the Koch brothers, I don't know if they would be interested or not, but you know, the Koch brothers have historically bought interesting bottles of wine like, you know, the famous fake Thomas Jefferson bottles and so on and so forth. So I think it would be one of those wines that you would not open, right? You would say. But obviously, the very first bottle we would probably give to the first few bottles in the series would probably go to the country itself for them to save and posterity sake and their museums. I wanted to ask you about the highest elevation, where some countries and vineyards profess that they have the highest. Reminds me of a question from Alice of Muskogee, Oklahoma, who's a listener to the podcast, and she asked, I'm interested in knowing how different grapes and different grow based on different climates and different altitudes, and how that affects the different quality of wine produced. That's a good question. So what is your take on focusing on the elevation, not focusing on the elevation? So there's a huge debate about that. The Argentineans would say they've got the tallest. There's one in Tibet. It's about 11,000 feet. They would say that they've got the tallest. There's a lot of arguments about it. I could definitely have the tallest vineyard, the highest altitude vineyard in the world if I want it very easily. To me, I think that's sort of like a gimmick. And my goal is to not do gimmicky stuff. My goal is to try to capture the beauty of Bhutan in a wine bottle and share it with the world. And if that happens to align with the perfect plot at 13,000 feet, I would plant it in a heartbeat. But I don't. I don't think that it will. We've got the tallest. Yeah, like, we'll leave that to the people who want to do that sort of gimmicky marketing stuff. But hey, you know, we're still dialing things in and figuring out what works well where. So we may find that there's an awesome ice wine vineyard that we can plant Vidal at 13,000 feet and makes this glorious ice wine. And if so, then yeah, I'll do it, but not because it's high. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.

This podcast uses the following third-party services for analysis:

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See omnystudio.com/listener for privacy information.

Get the Book here: Amazon - Simon & Shuster - Barnes & Noble

Rasmus Emborg dives headfirst into the world of rosé wine, and let me tell you, it's not just a pretty pink drink anymore—it's a full-on revolution! We chat about how this once-maligned beverage has shed its old reputation and transformed into a legit contender in the wine scene. Rasmus shares some juicy stories about producers who dared to dream big, like Lucien from Château des Clans, who took a leap of faith from Bordeaux to Provence and turned low-status wines into sought-after treasures. It's like the ultimate underdog story, complete with passion, grit, and a sprinkle of magic. So, pour yourself a glass and join us as we uncork the fascinating journey of rosé, and discover why this category is here to stay, bringing a whole new world of flavors to our tables!

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Takeaways:

• The podcast dives into the transformation of rosé wine from a misunderstood beverage to a respected category, showcasing its Cinderella story.
• Rasmus and his guest explore the passionate dedication of producers, who are committed to elevating the quality of rosé and redefining its reputation.
• We learn that rosé wine has grown into a significant player in the wine world, with impressive sales and a growing presence on shelves and restaurant menus.
• The conversation highlights the importance of terroir and grape variety in understanding the nuances of rosé, making it a worthy wine experience.
• Listeners will discover the role of visionary winemakers, like Lucien from Provence, who transformed perceptions and produced high-quality rosé with flair.
• The episode reflects on the cultural shift in wine preferences, emphasizing how rosé is now celebrated for its diversity and unique flavors, not just as a summer drink.

Welcome to The Best 5 Minute Wine Podcast. I'm your host Forrest Kelly from the seed to the glass. Wine has a past. Our aim at The Best 5 Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure.

Our featured winery is we conclude our interview with Stephen Cipes, proprietor of Summerhill Pyramid Winery in Kelowna, British Columbia. As we've learned in past episodes from Stephen, it's all about making wine to its purest form, and that includes serving local and organic food in their restaurants. And what exactly does local and organic mean, and why is that so important?

It's the largest impact on global warming is the food production for the eight billion of us. This business of 30-mile-long, that's a death in the oceans. And the sprays that come over on the jet streams from Asia to North America and the amount of carbon footprint to move all these, you know, thousands of tons of food everywhere. It's got to stop. It's ruining the earth at an astounding rate. If we go back to local and organic, we're going to have a much bigger difference in our breathing the air and keeping the planet alive. One of the biggest things that impacted us is the tractor. By going up and down in the fields, all the topsoil disappeared, and now we have to put chemicals to top topsoil and these pesticides. Already, according to The New York Times, 90 percent of the insects on the planet are gone, including the bees and the butterflies. And these are our pollinators. You know, I can understand why people don't realize that every time they buy something that's not organic, they are contributing to pesticides that are killing our insect. And if we don't have our insects, we are in big trouble in our conversation.

Stephen, I could tell that you're very progressive in that you're continually moving forward and trying to perfect whatever process you're in the middle of. But in the upcoming years, what kind of goals do you have?

I would say my goal is to get other wineries to convert to organic and other food producers to convert to organic. And I've started a declaration which has a website, organic, Okanogan dot com, organic Okanogan dot com. And you can sign the declaration online. And it's even if you're from California or Brazil or wherever you're from. It shows that you know, we are anxious to be a model and make a model of being organic. So that would be my wish is that our properties with some real property are a model to the world of man and nature and the beautiful wines we produce and also then, you know, the healthy wines that we make. I see the correlation in France, the amount of cancer in children of people living near vineyards there, and their population is so much higher than ours. And I have the link on our website. It's pathetic to see all these children with their hair shaved off, and you see the coffins going down into the earth. Children, you know. For what? For chemical wine. It's ridiculous. I can't believe that one child's life, to me, is worth all the wine in the world.

The world is the way it is. And I'm sure I can't change it all in one and one day. But I'm going to try.

Well, that's good, because you're trying makes me try. And then collectively, we start to make an impact on this whole thing, start to improve the planet for everybody. All right. As we close it out, let's get all of your contact information, Stephen, and you can contact me, Steve. I'm the proprietor at 250. 764.8000 ext 199 or ext. 11. Our websites are, https://www.summerhill.bc.ca/I also have http://organicokanagan.com/ and http://alloneera.com

That's the precious one that I'm working on with my Book, All One Era, which you can get on Amazon.com. Twelve dollars and 21 cents. Wonderful. Bless your heart. Thank you for all you do. Thank you very well.

Thank you for listening. I'm Forrest Kelly. This episode of the Best 5 Minute Wine podcast was produced by IHSYM. If you like the show, tell your friends and pets and subscribe. Until next time, pour the wine and ponder your next adventure.

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Discover the art of wine storage and the unique experiences offered by BottleBank.com in this engaging podcast episode featuring co-founder Damon Raque. He emphasizes the significance of maintaining a controlled environment for wine, underscoring the ideal conditions of 55 degrees Fahrenheit and 70% humidity to preserve its integrity. Listeners are treated to a glimpse of the diverse clientele that Bottle Bank aims to serve, from casual enthusiasts seeking a vibrant space to serious collectors desiring a sophisticated environment for tastings and private dining. Damon shares enticing scenarios, such as crafting a personalized six-course meal paired with cherished wines for special occasions like milestone birthdays. With a focus on elevating the wine experience, the episode also touches on the importance of an appropriate dress code to enhance the ambience and overall enjoyment of the venue.

Damon Raque, founder and managing partner at Bottle Bank in Atlanta, shares his journey into the world of wine and the creation of a unique wine-centric hospitality concept. Recognizing a gap in the market for wine storage and community, he emphasizes the importance of adaptability in business, drawing parallels to the evolving demands of consumers. Rocke's passion for wine and the experiences it fosters inspired him to design a space where wine lovers can gather, relax, and enjoy their collections together, moving away from traditional transactional models. Instead of a typical restaurant or wine bar, Bottle Bank offers a lounge-like atmosphere that invites patrons to linger and socialize over their favorite bottles. Through engaging storytelling and insights, this episode highlights how Rocke turned his personal passion into a thriving business that caters to the desires of modern wine enthusiasts.

In this engaging episode of The Best 5 Minute Wine Podcast, Forrest Kelly sits down with Damon Raque, the founder and managing partner of Bottle Bank in Atlanta, Georgia. Damon shares his journey from being a passionate Wine collector to creating a unique Wine-centric hospitality concept. Discover how a lunch conversation with a sommelier friend sparked the idea for Bottle Bank, a place where Wine lovers can store, share, and enjoy their collections in a relaxed, lounge-style environment.

Damon explains the philosophy behind Bottle Bank, emphasizing the importance of adaptability in business and the need to provide experiences that cater to the desires of modern consumers. Unlike traditional Wine bars or restaurants focused on volume and transactions, Bottle Bank offers a living room-like setting where guests are encouraged to stay, relax, and connect over their shared love for Wine.

Please tune in to learn about the innovative approach that sets Bottle Bank apart and how it fosters a sense of community among Wine enthusiasts. Whether you're a seasoned collector or just starting your Wine journey, this episode will inspire and delight you.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Takeaways:

• Storing wine in a controlled environment ensures its longevity and maintains its integrity.
• BottleBank.com aims to create an inclusive space for all levels of wine enthusiasts.
• The experience of pairing wines with meals is enhanced by having a private chef.
• Dress codes are important at BottleBank.com to elevate the overall dining experience.
• A perfect wine journey involves opportunities for wine tastings and educational events.
• BottleBank.com provides a beautiful environment for wine collectors to share and enjoy their collections.

Links referenced in this episode:

• bottlebank.com

Companies mentioned in this episode:

• BottleBank.com

Welcome to The Best 5 Minute Wine Podcast. I'm your host Forrest Kelly from the seed to the glass. Wine has a past. Our aim at The Best 5 Minute Wine Podcast is to look for adventure at wineries around the globe. After all grape minds think alike, let's start the adventure—our featured winery in this episode. We head to Oklahoma City, where the average commute time is 17 minutes. Not bad considering mine is an hour and a half. The average household size is two. Median family income forty-seven thousand. Yes. Carrie Underwood was born here talking about Muskogee, Oklahoma, also home to: I'm Bob Wickizer. I am the winemaker and co-owner of Pecan Creek Winery in Muskogee, Oklahoma.

Glad to be here. How did you get to this point where you started Pecan Winery? Well, wasn't that the Grateful Dead? Who's saying about what a long, strange trip it's been? My resumé and in brief ranges from being a physicist and medical imaging and starting and selling to companies, software companies, and Silicon Valley to firms. And that's where I learned winemaking and wine appreciation wine pairing; after a number of years and three years of commuting to Asia for a semiconductor project, I went to seminary in Cambridge, Mass. Became an ordained Episcopal priest, was up and down the East Coast in Washington, D.C., at the National Cathedral for a year. And then I got tired of that and wanted to be under the radar. So I've been in Muskogee, Oklahoma, for about ten years. I would get frozen grapes and make wine as kind of a hobby. And a member of the community says, gosh, you got to do something with that. Well, we partnered up, and he's the farmer. I'm the winemaker with that background.

Bob, I imagine that you get pretty adventurous sometimes in winemaking.

I have made a little bit of wine from concentrates just to see what it's like in general. We do not use concentrate except in two parts of the production process. And by the way, those are completely legal in France and California. One is chaptalization, when in fermentation, and we may use the grape concentrate to boost our sugar level up one or two bricks just to get a desired final alcohol concentration. And we may also use grape concentrate in the final sweetening back sweetening of the wine to produce a sweeter wine outside of that. No, there's no concentrate in this process at all.

In the wine business, your job can be varied. Is there such a thing as a typical day for you?

I wouldn't know. Typical if it hit me between the eyes. But a lot of times, I'm still the rector of an Episcopal church. Now we have virtual services and all that stuff besides writing and producing services. Every week I have three or four other articles I write online. And we're the only Episcopal Church in Muskogee. But I'm right church stuff for three or four hours, between four-thirty each, starting about four, 30, or five in the morning. And then myself, crew, I'll get something to eat some coffee myself. Our crew gets in about 9:00 every Monday. They have one or two pages of a detailed list of what to do. And I go over every day for about 45 minutes or just to clarify and answer questions and occasionally do calculations.

I get an aside, being a physicist, I'm astonished at the lack of math skills in the general population.

So I'm doing all the dosing calculations and transfer calculations and filtering determination's stuff like that. So any problems need to get resolved. I may do them in the morning, or I'll go back to church or stay home, one of those three, and then the winemaking duties.

Besides that, it also amounts to managing sales, managing finance, purchasing department. I thought the other day; I counted up 17 hats I wear.

So it's a good thing, too, because I don't have any hair all its time—boys and Girls for our listener voicemail.

Hi, this is Alex from Muskogee, Oklahoma. I'm interested in knowing how different great and different grow based on different climates and different altitudes across the United States and how that affects the different quality of wine produced. Thank you.

As the saying goes, some wines have an attitude. Some wines have altitude. But it's a good question. The Napa Valley in California maxes out at about 3000 feet. You head over to Europe, and you've got 4000 feet. And then Argentina checks in at the highest with almost ten thousand feet. You could make a case that the higher the altitude, the better the wine. However, you could also make a case that it doesn't matter. You could say what matters is the process. Thank you for listening. I'm Forrest Kelly. This episode of the Best 5 Minute Wine podcast was produced by IHSYM. If you like the show, tell your friends and pets and subscribe. Until next time, pour the wine and ponder your next adventure.

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Welcome to The Best 5 Minute Wine Podcast. I'm your host Forrest Kelly from the seed to the glass. Wine has a past. Our aim at The Best 5 Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure.

Our featured winery is; we continue our conversation with Stephen Cipes, proprietor of Summerhill Pyramid Winery. I'm not asking for the secret sauce here. What do you feel attributes to all of the awards that you get for your winemaking?

Yes, it's a combination of things that we do. First of all, and most importantly, the grapes are grown organically and biodynamic. And they are processed in a certified organic cellar as well. What does that mean by everything? What does that mean by biodynamic is a term we can use if you get a Demeter certification out of Germany, which is the highest way to get organic certification like it's the biggest test. And everything is done by Rudolf Steiner, who is the founder of Demeter and Biodynamics, really. And he specifies when you can plant by the moon and when you harvest, and you put in making a tea from the right and grapes from last year. Everything is composted, compost, tea, there's a lot of the things that you need to do and be done with your plant is really at the end of the day, it's about nature and communication with man. It's a wonderful man and nature quencher. I call it.

Going through those two processes sounds very complex in themselves, let alone having to do two of those. And yet you decided to add another element to try to raise wine to its highest form.

And we took it to another process as well. And we built a sacred geometry chamber to put the wines in for the marriage period from dosaging to going on to the shelf. So when you make sparkling wine, as most people do know, you make a base wine like any other wine, and then you put that base one in a bottle that has a stick and can handle the pressure, and you add yeast and sugar and represent it in that bottle again, and it lays on the dead yeast cells. You sell the leaves for 18 months to 15 years. And each year, depending on what kind of grapes you have it made out of, produces more of the subtle flavors and nuances that you get out of fine sparkling wine. And then you wake up the bottle by riddling it and getting the dead yeast cells out of it. And then you dosage it with a sweet little reserve because the yeast has eaten all of the sugar. So its own dry and most people can handle it that way. And then the dosage period is what we call the marriage period. And in Europe, in Germany and Spain and France, many places where they make sparkling wine, they put the bottles in a sacred geometry chamber, which in those areas is almost always a Roman arch cellar. n Spain has, I think, 30 miles of Roman cellars to house their bottles after they've been discharged. And we built a precision pyramid after the Great Pyramid in Egypt to several trips that I was privileged to make with Egyptologists, then John Anthony West. So we did a precision pyramid, and we put all our wines now into that pyramid, which makes them again with a tiny winery, we're only 30,000 cases a year, and yet we win a huge amount of awards every year with our people. Love the flavors at the organic wine, and the pyramid adds a dimension to it as well.

Well, listening to the details that you put into every single process of what you do, I can only imagine the painstaking details you went in to recreate the pyramid.

We made it out of poured concrete, which has fiberglass rebar because we didn't want to use any ferrous metals and reorient the building back to the magnetic north. It's oriented to True North just as the Great Pyramid is. So we followed the Great Pyramid in every respect, and we did everything with few stones because the whole pyramid there is a fuzed stone structure, very rare and magnificent in so many ways. It's unbelievable. I have a book out called All One Era on Amazon.com, and it goes into all these details. So and our website has good details on the pyramid as well.

Somebody answer that phone! Its time, boys, and girls for our listener voicemail.

Hi, my name is Junie from Atlanta. And my question is, what kind of wine do you recommend for Red? You'd like to stay consistent in your cooking skills, use the same wine that you're going to drink for dinner as the marinade.

If you're going to drink an expensive wine for dinner, keep that in mind that you're going to have to use it to marinate as well. Personally, I'd use two-buck Chuck, with Chuck Steak.

Thank you for listening. I'm Forrest Kelly. This episode of the Best 5 Minute Wine podcast was produced by IHSYM. If you like the show, tell your friends and pets and subscribe. Until next time, pour the wine and ponder your next adventure.

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Bottle Bank is a groundbreaking wine-centric hospitality concept that redefines how enthusiasts engage with wine. Founder Damon Raque shares his journey from wine collector to entrepreneur, emphasizing the importance of adapting to consumer needs in a rapidly changing market. With a focus on creating community and connectivity, Bottle Bank offers a unique environment where patrons can not only store their wines but also enjoy them in a relaxed lounge setting, prioritizing experience over transactions. Damon elaborates on the inspiration behind Bottle Bank, highlighting the surprising demand for wine storage even among homeowners, and the realization that wine lovers crave more than just a place to keep their bottles. This episode delves into the innovative approach of fostering a social atmosphere around wine, making it a must-listen for anyone interested in the evolving landscape of wine culture.

Damon Raque, co-founder of Bottle Bank, introduces a revolutionary concept in wine storage that blends modern amenities with a community-focused hospitality experience. Traditional wine storage often lacks engagement and social interaction. Still, Bottle Bank transforms this by offering climate-controlled vaults alongside tasting rooms and lounges where wine enthusiasts can gather and enjoy their collections. Throughout the conversation, Damon shares his journey from initial ideas centered solely on wine storage to creating a vibrant wine community that prioritizes experience and connection. The facility will feature private wine vaults for members, allowing them to store and enjoy wines from anywhere. Listeners will discover how Bottle Bank is redefining wine storage and community, making it appealing to a diverse range of wine lovers.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Links referenced in this episode:

• bottlebank.com

Companies mentioned in this episode:

Vint.co

Takeaways:

• Damon Raque created Bottle Bank to combine his passion for wine with hospitality.
• The wine industry is evolving, requiring businesses to adapt quickly to consumer demands.
• Bottle Bank offers a unique environment for wine lovers to connect and share experiences.
• Unlike traditional restaurants, Bottle Bank focuses on creating a relaxing lounge atmosphere.
• Damon's journey into the wine storage business stemmed from his own collection challenges.
• The concept of Bottle Bank revolves around enjoying wine in a community-focused setting.

Companies mentioned in this episode:

• Bottle Bank

Welcome, to The Best Five Minute Wine Podcast. I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, the grape minds think alike. Let's start the adventure. Our featured winery is in this episode. We head to the state where the first-ever ice cream sundae was served in 1881. It's home to my favorite architect, Frank Lloyd Wright. Nearly all of the ginseng grown in the United States and about 10 percent of the world's supply comes from this state. At one time, Steve Miller called the state home. My name is Philippe Coquard. I'm the owner with my wife, Judy, the winemaker and the president of Watershed Winery Inc. And I've been in America for 38 years. And you still have the accent there heavily. And I don't even hear the Wisconsin accent. No, not quite. But you know what? All the ladies tell me it's super sexy. So you still listen to the ladies? Oh, yeah. We're in France. You originate from. So I grew up in Beaujolais. I am a third-generation winemaker, both sides of my family. I mean, growing grapes and making wine and somewhere around sixteen hundred. Well, that's a pretty good background. That's solid. Yeah, it's, it's in my blood. Sometimes I joke around that I have more wine than blood running through my veins, so. And that would make sense. Says that wine growing region into France. Beaujolais has over 4000 vineyards growing up in Beaujolais. Both of my uncles had wineries. My grandfather worked with them. My father was a vineyard consultant his entire life, so I was in the vineyard since I can remember going to the winery, tasting wine, putting bottles on the bottling line when I was eight years old, picking weeds, picking brush, picking grapes, driving the tractor with my uncles. I took a liking to that. I went to school for winemaking, wine marketing, Bachelor of Science from Mackle Winemaking School in South Burgundy, and then a fresh out of school. My childhood dream was to come to America, so I applied to many different ways and I ended up coming with A Future Farmers of America in 1984, and my father in law picked up my name on the list of interns wanting to come to the US and that's how I ended up in Wisconsin. So then that gets you to America. And then that was eighty-four. So the winery had already been established? Yes, the winery was, let's call it a small place. We were doing eight thousand gallons. Thirty-seven thousand bottles. Some were, some were good, some were okay. Financially difficult, struggling lack of cash flow. In the meantime, as a good Frenchman, I fell in love with the owner's daughter. Got to Judy. My wife was still in college in marketing and business at UW Madison, and then she joined the family business. We were raising a couple of kids, so it was financially it was very difficult. Ok, so in 1972, your in-laws bought the winery. Tell me a little bit about that, Bob and Jillian Wollersheim, both natives of Wisconsin. My father-in-law was an electrical engineer. He put himself through college electrical motor rewinding. My mother and I worked at different banks while my father-in-law was studying and ended up teaching electrical engineering at UW Madison. I ended up working for the Science Center tire of the high-tech world. He was an avid home winemaker, backyard grape grower, knew of this historic winery, and got interested in purchasing the place. And he put a business plan together. Talk to the local bank with whom we still bank bought the property in 1972. The property had been a winery since 1866, closed down after Prohibition became a Wisconsin farm, and then nineteen seventy-two. My in-laws Bob the place restarted everything from scratch without a dime in their pocket. In part two of our interview with Philippe, owner, and winemaker of Wollersheim Winery in Prairie du Sac, Wisconsin. We learned of a very important discovery in 1988. I created a wine called Prairie Fumé. Thank you for listening. I'm Forrest Kelly. This episode of the Best Five Minute Wine podcast was produced by IHYSM, if you like the show. Please tell your friends and pets and subscribe until next time pour the wine and ponder your next adventure.

This podcast uses the following third-party services for analysis:

Chartable - https://chartable.com/privacy

Podcorn - https://podcorn.com/privacy

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, minds think alike. Let's start the adventure. Our featured winery is: We head to my hometown. It's where I grew up and at 10 years of age, delivering the Lewiston Morning Tribune newspaper spent many of Saturday mornings canvassing the neighborhood looking for lawn mowing and car washing jobs so that I could head to Lewis-Clark State College play pinball all day long. I also learned to hunt and fish accumulated hundreds of miles in the Army Corps of Engineer levee system. I also began my radio career here as a senior in high school and started working full-time at KOZE FM and AM. We head to the panhandle of Idaho to the city of Lewiston. My name is Coco Umiker and I am a winemaker and co-owner of Clearwater Canyon Cellars.

Ok, Coco, you've really built Clearwater Canyon Cellars into something impressive and we'll get to that later. But where did this begin?

Well, it really started with my love of science and strangely, it stretches all the way back to when I was a little kid. But I was 11 years old. I had cancer. And that ended up, you know, I being in hospitals a lot and around medical people. And so when I took off for college, I'm much better now. I'm good. Got through it in good shape. But when I went off to college, I thought, you know what? I'm going to be a pediatric oncologist and the undergrad premed program at the University of Idaho. They encourage students to do a double major in microbiology, molecular biology, and biochemistry. I got into it and I loved it.

Wow. That's very ambitious, microbiology, OK? I could see how that could dovetail into winemaking is Louis Pasteur. You're kind of originated that and then molecular biology, seeing how the biological activity in and between cells and then biochemistry, the processes with living organisms, I could see where that would be kind of all-consuming with your time and your thoughts and your studies. But I'm guessing that's not the course that you ended up taking

Partway through. I just realized that I wanted to do something more creative. I wanted to be outside. I wanted to be able to come back to my family farm in Lewiston and do something with that place. I never lived in Lewiston, I lived in Boise. I spent all my summers up in the Lewis and farm with my grandparents. And so I stayed in that degree and was just this hardcore science nerd. So University of Idaho and Washington State University are about eight miles apart in Washington State University is the leader in the northwest in terms of wine programs. And so it was very wonderful for me because I was able to actually cross some classes. And in the program over there, I was so sold. I mean, I just when I found and discovered fermentation and wine and all of that, I was like I knew that's what I wanted to do. I actually planted so my boyfriend at the time and I ended up becoming my husband he I second to last year of my undergrad. So I was two thousand three, asked my grandfather if we could plant a quarter acre of vines on the family farm down here, and he let us do it. And then in two thousand four, we started a winery in a garage.

So in two thousand four, you start the winery with your boyfriend at the time, Karl, who turns out to be your husband later to start the winery, because you've got all of these angel investors lined up and you've got all this money and you think it's a great idea. Let's start a winery. Right?

We had three other partners in the beginning of Clearwater Canyon because we were young and we had no money. At that point, Karl had paid off his student loans. You got a sweet deal. He actually grew up in Arkansas and his dad was a professor at the University of Arkansas in the music department. So he got a really great education for a little cheaper because he had a father that was faculty they gave, you know, children faculty a better deal. And so that was fantastic. So he was able to get a chemistry degree from the University of Arkansas and came out here to Idaho on a research assistantship to study soil science and earn his master's degree. And that's what I did at WSU. I was on a research assistantship. You're both able to kind of work on projects that in his case that the farming industry was really interested in. He did soils work and I was studying Brettanomyces, which was a hot topic in the wine world at the time.

In part two of our interview with Coco Umiker of Clearwater Canyon Cellars, we explore what she loves. Oh, my God. Yeah. I mean, I love.

Thank you for listening. I'm Forrest Kelly this episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe until next time pour the wine, and ponder your next adventure.

Join host Forrest Kelly and guest David Aferiat as they explore the delightful world of champagne pairings, emphasizing the unexpected and exquisite combinations that elevate any meal. David shares his passion for pairing champagne with dishes featuring dill, like eggs and frittatas, highlighting how the right bubbles can create a toe-curling experience. The conversation takes a fun turn as they discuss food pairings that might raise eyebrows, such as champagne with Indian cuisine or tzatziki sauce, showcasing the versatility of this sparkling beverage. David also reveals the persona behind his champagne brand, affectionately named Donna, who embodies social warmth and wellness. As they wrap up, listeners are treated to a heartfelt toast in multiple languages, celebrating good health, food, and friendships, leaving them inspired to elevate their own dining experiences with champagne.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Takeaways:

• Champagne pairs wonderfully with dishes that have dill, like eggs or frittatas, creating delightful flavor combinations.
• Unconventional pairings, such as softer champagnes with Indian food, can elevate your dining experience.
• The persona of 'Donna' represents the ideal champagne enthusiast who embodies social wellness and confidence.
• Sharing champagne with historical figures like Napoleon reflects its role in celebrating victories and soothing losses.
• It's essential to serve champagne at the right temperature to enhance its flavors and overall experience.
• Never serve champagne with ice cubes; proper chilling methods maintain its quality and enjoyment.

What goes into finding a wine or whiskey worthy of investment? Do you have to be an expert to invest with Vint?

Our guests: Nick, Co-founder, and CEO of Vint - Head of Wine - Billy Galanko & Head of Investor Relations, Brady Weller.

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

We embark on a journey to Catania, Italy, home to the picturesque Santa Maria la Nave boutique winery. Sonia Spadaro Mulone, the owner, shares insights into her winery and the fascinating story behind its inception.

Sonia, a multilingual individual, offers a glimpse into her linguistic prowess and cultural background, setting the stage for an enriching conversation.

We're introduced to Don Alfio, a revered figure in Sonia's life and the guardian of a special vineyard on Mount Etna. His wisdom and passion for viticulture leave a lasting impression, shaping Sonia's journey in the wine industry.

As we delve deeper into Sonia's narrative, we uncover the unique biodiversity and geographical significance of Mount Etna, the highest active volcano in Europe, and it's surrounding areas.

Calmarossa Etna DOC Red - Our Calmarossa is forged by centuries of Etna winemaking tradition, from which a strong and stubborn wine is born, but at the same time elegant, like the ancient plants from which it comes.

Millesulmare Sicilia DOC White - Millesulmare is born from the splendid Grecanico Dorato vines of our Casa Decima vineyard, a wine with extraordinary minerality and elegant hints of mountain and sea.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

What does it take to win Pacific Northwest Winery of the Year? “The reason you become Pacific Northwest Winery is that you can't just have a one-off vintage has to be, you know, a long track record of great wines that have, in this case, crushed the competition, you know, year after year. And we've done that. And it's amazing for us to do that with these wines.”

- Coco Umiker - Winemaker & Owner, Clearwater Canyon Cellars

Pacific Northwest Winery of the Year by Wine Press Northwest

Clearwater Canyon Cellars

Coco's Reserve, Rock n J Blend

This podcast uses the following third-party services for analysis:

Chartable - https://chartable.com/privacy

Podcorn - https://podcorn.com/privacy

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

We dive into the fascinating world of Wine grapes with our quirky and knowledgeable host, Sour Grapes. Learn about the unique characteristics that set Wine grapes apart from your everyday table grapes and discover just how many of these little beauties it takes to produce a single bottle of Wine. Join us for a quick yet informative journey through the Vineyard!

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Join us in the final part of our interview with Melanie from Cana Vineyards as we explore five of their best wines. First up, we dive into the 2022 Albarino, a Wine that holds a special place in Melanie's heart due to her decade-long relationship with Greenstone Vineyards. Discover the serendipitous beginnings of this Wine and its rise in the mid-Atlantic region.

Next, we shift to the vibrant world of rosé. Melanie shares her passion for crafting high-quality rosés, starting with the Rosé of Merlot, which began in 2017. Learn about the challenges and triumphs of producing three distinct rosés, including the Rosé of Cabernet Sauvignon, and how these wines have become a cornerstone of Cana Vineyards.

As we wrap up, Melanie reveals that rosé is currently their top seller, with Albarino quickly gaining recognition. Tune in to hear about the competitive nature of winemaking and the importance of time and experience in creating exceptional wines.

Don't miss this episode filled with personal stories, professional insights, and a love for winemaking. For more information, visit Cana Vineyards and follow them on Facebook and Instagram.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Welcome to another delightful episode of The Best 5 Minute Wine Podcast with Forrest Kelly! Today, we’re taking you on an extraordinary journey to Rome, Italy, as we chat with Lindsay from Rimessa Riscioli and the Riscioli Wine Club. Discover the hidden gem Rimessa Riscioli, a restaurant, wine bar, and tasting room that captures the essence of the Italian experience.

Learn about the fascinating origins of Rimessa Riscioli, which started as an illegal speakeasy in a warehouse, and how it evolved into a beloved wine destination. Lindsey shares her journey from growing up in Michigan to becoming a passionate wine enthusiast and sommelier. Hear about her adventures studying wine in London, traveling to Napa Valley and Santa Barbara, and eventually finding her place in Rome.

Whether you're a seasoned wine lover or just beginning your oenological journey, this episode offers a captivating look at the world of wine through Lindsay's eyes. From her early wine experiences to her romantic escapades and professional growth, Lindsey’s story is a testament to the power of passion and perseverance.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

Takeaways:

• The concept of Remasa Riccioli was born from a storage space repurposed into a wine bar.
• Lindsey's early experiences with wine began in Michigan, where wine culture was limited.
• Traveling to Europe opened Lindsey's eyes to the diverse world of wine appreciation.
• The term 'vin de garage' refers to small, artisan wines made in garages.
• Lindsey's passion for wine deepened through personal experiences and professional training.
• The journey from a casual wine drinker to a knowledgeab/li>
• The journey from a casual wine drinker to a knowledgeable sommelier can be challenging.

Welcome to The Best 5 Minute Wine Podcast. I’m your host Forrest Kelly from the seed to the glass. Wine has a past. Our aim at The Best 5 Minute Wine Podcast is to look for adventure at wineries around the globe. After all grape minds think alike. Let’s start the adventure.

Our featured winery is, we continue our conversation with Angela of Prairie Berry Winery in Hill City, South Dakota. So we’ve won over a thousand international awards for our wine. When I tell people that sometimes, you know, they look at our labels are very whimsical and attractive, people enjoy the artwork on our labels. Right. And so when I tell them about the awards that we won, for example, for our flagship wine Red Ass Rhubarb, they’ll say, oh, it’s the name, but wine competitions are blind. So the judges don’t know what they’re tasting, speaks for itself. Okay. I would be remiss if I don’t ask about your most awarded wine and how you came about the name.

Ralph, our winemaker’s dad was helping Sandy out of the winery one day with wine back then that we called it, Razzy Rhubarb wine. So the story goes that his face turned red. He felt like an ass for messing up the wine. And so the wine became red as rhubarb and then we added a donkey to the label. And it’s our most famous line now, our most award-winning wine. It’s a fine wine. It’s 90 percent rhubarb and 10 percent raspberry. It’s quite lovely. So Hill City, where the winery is located, I see where the population is just under a thousand people. So doesn’t necessarily reflect on how many visitors you get your winery per year. Doesn’t know our hill city communities are great and they support us very much. But being in the Black Hills of South Dakota, not too far from Mount Rushmore, it’s a very popular tourist destination. So our door count, the number of people and guests we welcome into our winery each year is generally around one hundred and fifty thousand people that come and visit us. We’re happy to welcome them when they’re out visiting Mt. Rushmore, touring Deadwood, and looking at the Web sites. Your complex just looks huge. So I imagine the two you’ve got guests when they come that they’re just not staying for wine tasting. They’re doing a multitude of things. We have not only very, very winery, but right next door. In 2013, we opened a miner brewing company. So a craft brewery, Sandy void, our winemakers, actually our brewmaster as well. She’s a woman of many talents. We also have an event center on-site where we host parties and weddings, reunions, things of that nature. And then we have a concert at normal times. Every summer we’d be hosting outdoor concerts. We have a basketball court, long games. So we really encourage our guests to join us for more than a wine tasting and spend an afternoon having lunch with us or enjoying some live music, having a pint of beer so you can really make a day of it. And I love it to the tune. Kind of a holistic approach at the winery because it’s just not about wine. You’re also helping with the community, with the farmer’s market. We do. We hosted a farmer’s market every Tuesday morning. It is a community’s farmer’s market and we just welcome them to our station and help promote it. And so that’s great for the community. The locals, as well as the tourists, have fresh produce once a week and in our area. Yeah. Yeah. Local farmers. Local growers. Yeah. You can pick up fresh meat at a farmer’s market in South Dakota. Nothing wrong with a big scoop of Midwestern charm. You sound very proud to work at Prairie Brewery. Have you been there long? Yeah, it’s been really amazing to see. I started as a tasting room associate. Just doing wine tastings in the summer is kind of a part-time job. And my husband and I first landed in the Black Hills and have been able to grow with the company myself and watch the company grow. And we’re all very, like I said, humbled, but very proud of what we’re able to do and what we’re able to offer. In part three of our conversation with Angela Prairie Brewery Winery, we’ll find out just how big their wine club is. I’ll give you a hint. It’s one of the largest in the United States.

Thank you for listening. I’m Forrest Kelly. This episode of the Best 5 Minute Wine podcast was produced by ISYM. If you like the show tell your friends and pets and subscribe. Until next time, pour the wine and ponder your next adventure.

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

In this effervescent episode, we dive into the sparkling world of sparkling wines with our bubbly connoisseur, Sour Grapes. Join us as we embark on a global tour of flavors, exploring the unique profiles of sparkling wines from Germany, Spain, Italy, France, and the United States.

Discover the refreshing lime and tangerine notes of Germany's Sekt, the breakfast-inspired melon and toast flavors of Spain's Cava, and the crisp green apple and honey nuances of Italy's Prosecco. We also savor the elegant peach and strawberry notes of France's Champagne and the delightful almond and cherry hints in American sparkling wines.

Whether you're a fan of dessert-like bubbles or breakfast-inspired fizz, this episode promises to add some sparkle to your Wine knowledge. So grab a glass and join us on this flavorful journey through the world of sparkling wines!

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

We conclude our conversation with Lieven De Geyndt, founder of Sparkling Wine Club, Sparkle-ist.com

We speak with Lieven De Geyndt founder/owner of Sparkle-ist, not just another wine club. Their selections aren’t made with algorithms. They’re made with the same care their network of growers put inside every bottle.

Champagne Club $109 Delivery every 1 Month Get the best in sparkling tailored from their unique access to artisanal sparkling wines. 3 Hand Selected Bottles Per Month Focus on Biodynamic and Minimal-Intervention Practices Skip your order, Swap, or Cancel at any time Clear notifications on delivery

Treat yourself to a Sparkle-ist Gift Card.

Sparkle-ist Gift Box Treat someone special with Sparkle-ist Gift box. Amaze and impress that special person with a gift that is both memorable and fun. They will receive the same amazing box as our regular members. The pop of a bottle is a guaranteed way to put a smile on someone's face. We'll also add a personalized note on your behalf.

Sparkle-ist Gift Details

• Sparkle-ist Gift boxes, ship the 1st of the month, along with all members' boxes or special ship dates can be arranged by letting us know.
• Private & Corporate Tastings - Because Champagne makes everything better!

Immerse yourself in an unforgettable journey through the world of bubbles with our bespoke Champagne and sparkling wine tastings.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts

We conclude our conversation with Michelle Bredeson. Did you know they have a cave at Carlos Creek Winery? We also talk about how big the Wine Club is and why membership is capped.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Our featured winery is: We venture to Hill City, South Dakota. The oldest existing city in Pennington County. A 15-minute mule ride from Mount Rushmore. And about 70 miles from Belle Fourche, South Dakota, which is the geographic center of the United States. Hi, this is Angela from Prairie Berry Winery. I am the director of sales and marketing. Hello, Angela. I’ve heard of a Rocky Mountain oyster, but what is a prairie berry?

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Richard Turley of Colorado Cellars continues as our guest. What is a typical day like at Colorado Cellars?

Brett from Lake Havasu, Arizona also calls the show and asks a wine question.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Welp Magazine voted it as one of the best travel podcasts of 2021!

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Join us as we explore the diverse and delightful world of Wine styles with our ever-pessimistic yet oddly charming co-host, Sour Grapes. In this episode, we break down the major types of Wine, from the unassuming Still Wine to the effervescent Sparkling Wine, and everything in between.

Discover why Chardonnay is the vanilla ice cream of wines, how Rosé is perfect for those indecisive moments, and why Sparkling Wine is the life of the party. We also delve into the robust world of Fortified Wine, likening it to that overachiever friend who brings both a six-pack and tequila to brunch.

Whether you're a fan of Still, Rosé, Sparkling, or Fortified Wine, there's something for everyone in this episode. And remember, if you're a grape, your future is pretty much squashed. Tune in for another round of grumpy wisdom from Sour Grapes, one vintage at a time.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Michelle Bredeson introduces us to Minnesota's Winery of the Year for 2021. Can't forget about the The Grape Stomp event.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Welcome, welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly, from the seed to the glass wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is we continue our conversation with Phil Plummer of Montezuma Winery in Seneca Falls, New York. The last time we talked Phil, you were talking about texture. Could you explain that to me? So I think for me, I'll contextualize it around what we do here a lot. We're in a cooler climate region, so we're not going to have the big like hit you over the head tannins that you would get in a warm climate. But I think we also have this really super bright acid that we get in our wines here. And sometimes the texture is how you balance that. So I'm really interested in things where I can add weight without adding sweetness. Probably the clearest way that I've ever heard it analogized it is. It's like milk, right? So you have your lighter-bodied wines or like skim milk where they're not really mouth coating, they're just kind of here and gone. Whereas you're fuller-bodied wines are getting out to that whole milk territory where there's a little bit more something to chew on. There's room for both skim milk and whole milk, and it's just about figuring out what's right for the product you're making at the time. As the head winemaker, I'm sure you have a vast list of responsibilities that you have to do, but out of those, what do you consider to be the most valuable? You probably don't want really full-bodied cabernet in the middle of summer, but a really light-bodied zippy riesling is going to be perfect. I think every wine has its own parameters, and that's really the job of the winemaker is to figure out where the wine wants to be. For me was a pivotal point in my career when I stopped trying to make the wines that I wanted to make and started listening to the wines and trying to make them the way they wanted to be. And I can imagine that having that epiphany has opened up some other opportunities for you. What do you think? Are you most proud of the winery that you've done? I've done a lot of really cool Nats, and now we have a traditional method program that we've been adding to as we go. So those have been really rewarding for me to see that this is something that I've taken as my own little personal bailiwick. And just to see that other people are into it too is always cool. In doing research for getting ready to talk to you. I was kind of surprised that I found that New York is third in the states with the highest wine production and surprising that the Finger Lakes region in New York has well over one hundred wineries in just that one area. So it's a great story. I mean, we were like the original American wine region. If you're familiar with the bonding system on wineries. So every winery in the U.S. that's legal. You have to file a bond with the federal government and you get a bond. No, that's associated with your permit. So like here, our bond number is 896, which means we're the 896th winery in the U.S. Bonded Winery #1 is here in the Finger Lakes and it's at the south end of Kuka Lake and Hammonds Port, and that was the original home of Great Western and Gold Seal. They called it Champagne back then. You can't call it champagne anymore, and that's really where things started. And it was this big production facility and you had this whole industry that grew up with growers that their whole game was that they were growing for Taylor, Great Western Gold seal that facility. Then, in the middle of the 20th century, the Taylor family sold that property to Coca-Cola, and Coca-Cola came in and broke all those contracts. You suddenly have a production facility that's trucking in and by railcars, bringing in cheaper juice and bulk wine from the West Coast and this whole industry of grape growing families that have nowhere to sell. And the state stepped in at that point and created the farm winery license, which is what we owe everything to today. A lot of the people who are making wine today, a lot of the wineries are still the families that were growing for Taylor Great Western Gold SEAL. You have some of them who have decided to make wine and some of them who have just been growing grapes for generations, unattached from wineries. Since you don't have your own vineyards, can it be rewarding working with different growers? But usually, we're just trying to figure out what makes the best wine. So that's kind of, I don't know, that's what makes it fun. When you work with growers for a long time, you get a sense of what their farms do. I know that there are Riesling vineyards that every year are going to hold their acidity better than the other Riesling vineyard. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.

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Tommy Wellford GM of Duchman Family Winery in Driftwood, Texas is our guest. Tasting options and Winery tours are almost endless.

Thank you for your support The Best 5 Minute Wine Podcast

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike, let's start the adventure. Our featured winery is we continue our conversation with

Michael Juergens and his wine adventure in the Himalayan hills of Bhutan. When all is said and done, what kind of wine are you looking to produce? We want to make wines that are going to be poured at the world's

finest restaurant and cost $150 bucks and up. So $150 and above. I was reading where you said that you're not going to make plonk? I had to look up the term plonk. Would you consider that a derogatory term?

No. I don't think plonk is necessarily derogatory. It's more that it's know kind of inexpensive wine. I think it's pretty much a British and Australian term. But you know, if you were going to drink, you know, have a nice glass of plonk, you know, I just want an easy drink in, you know, $4 glass of red as opposed to something that's super complex. It requires a lot of attention. So in your quest to become a Master of Wine, there are only four hundred and nineteen worldwide in 30 different countries. Has anybody else done what you've done and gone to a country and started a wine industry from scratch? No, not to my knowledge. No matter of fact, I don't think that there are very many countries left on the planet where you could conceivably start a wine industry from scratch. Most places already have been around having for hundreds or thousands of years. One of the things that really appealed to me about this project, you know, the Himalayas is not convenient to Los Angeles, which is where

I live, but the opportunity to really be given this palate, this beautiful landscape, this wonderful terroir with nothing and say here, decide what this should look like. You know, should we do ice wine? Should we do big reds? Should we do sparkling? Should we do hybrids? You know, what do you think is going to be the perfect wines

for Bhutan that will express a sense of place, and that's a really cool opportunity to get to do. I don't. Not too many people have gotten to do that. Oh, absolutely. What a great opportunity. So in the time frame, when

you first went over there to run the marathon and you talked with them and you started this serious discussion, what are we looking at down the road from basically seed to vine? It took about two years from the very first serious discussions that we had. I had kind of broached the topic a couple of years before that, and it took a couple of years for the country to get to the point where they're like, Yeah, this seems legit. Let's get serious about trying to do this. And then once they had made that decision, it took about two years before we got the first six vineyards planted. And to your point, no, I absolutely was out there in the fields with not necessarily carabiners, but like digging holes and, you know, carrying plants up and down the hills. And, yeah, very excited. As you mentioned earlier, as you might expect, the Himalayas, very mountainous. I imagine there's a lot of prework that you had to do, you know, building terraces on the sides of mountains and things and prepping everything. But where are you in the stage as far as the vine progress? Six of our vineyards are in the fourth leaf and two of our vineyards are in the second leaf. So we actually had grapes last year, but the pandemic was going on and the borders were closed. We had grapes again this year, but there's still a lot of pandemic issues, particularly with India. You know, India has had quite the outbreak the last few months. And so Bhutan, because it shares a border with India, has been really strategic about what they let in and out of the country right now. So we'll have our first wine production next year. Though I imagine that a country with the ambition of becoming the first country in the world with 100% organic farming. Secondarily, that's going to help your wine-growing experience. Yeah, the good news is, is that Bhutan has a worldwide reputation for sustainable agriculture. They are really, really good farmers. In fact, many people come from other countries to Bhutan just to study how they get this kind of harmonious balance with the land. So the people there are really good at growing stuff. They just haven't grown vinifera before. And so, you know, it's up to us to kind of help them understand the nuances of wine grapes. We have a pretty big team over there. I think we employed about one hundred or so people this year working in the various vineyards doing stuff. And so that's been great that we have access to those local resources who are good and knowledgeable about agriculture. Sometimes it bites both ways, though, because they're in their minds. The goal is to make the most and biggest fruit possible. And that's not necessarily what makes the best wine. So we've had to kind of educate them on some of the nuances, but it's all going well. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.

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See omnystudio.com/listener for privacy information.

Welcome. to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. We finish our interview with Wollersheim Winery. Phillip, you're just not a winery, are you? I started the Distilling Side in 2010, and then my son and Celine's husband, Tom Leonard is the distiller is managing that side of the business. I do all the tasting with them. We have about maybe twelve hundred barrels of aging right now of bourbon, brandy, rye, apple. And I love tasting, so I'm always involved in the tasting. I can't run it all. My son is running the bistro. So Roman went to. So you did UW Madison in Food Science and then you went to France and he did. Bocuse Culinary School is one of the greatest culinary school of the world. So Roman studied at that school. And so now we can do we have not we're not calling it a restaurant. We have a bistro. So we're not opening in the evening for supper and fancy stuff like that. A sandwich, that bread. It looks fancy looking at the website and the menu. It looks Fancy. Yeah, it is fancy without the price tag. I'd like to find out where the passion lies. And I think asking what you're most proud of. We'll answer that. Proud of showcasing Wisconsin that it is not all Bordeaux and California, that we are a profitable and valuable, vibrant, beautiful business, that we are supporting 40 families. Yeah, we have 35 Full-Time Employee, 50 Part-Time. And we spread the wealth. You know, we have four weeks of paid vacation after ten years plus one week of sick days. We've done it a little bit the French way. So that's the pride of showcasing Wisconsin. And yes, it can be done successfully. You said at the winery, small was small and it's had gone through some changes and things. But looking at the website, it looks massive. How big is the property? It used to be small. I mean, the winery we used to make whining about where the eight foot ceiling and that bone is no longer there. So in nineteen ninety three we built a fermentation room and then we expanded our scenes just to give you a quick scale. And I will answer your question on the property. We we were doing eight thousand gallons in 1984. We doing two hundred sixty thousand gallons today. Wow. From the barn to just 260000 gallons now.So the property itself is about eighty acres and is 20 acres of vineyard on this property. And then we lease another 10 acres miles down the road. Yeah. Because you've got you've got three businesses kind of all packaged on to the property, you've got the winery, the distillery and then the bistro. Yeah. And it's looking, you know, just looking at the website, it's it's you know, very Wisconsin built a tough room for the elements. It's beautiful. Yeah, exactly. And, you know, it's interesting because, you know, in 1993 when we did our first expansion, we rented a car because we we didn't to have a car that could take us all the way around Lake Michigan. We rented a car and we drove all the way around Lake Michigan and we stopped at many wineries. Schottel, Grand Traverse, Leelanau Peninsula, all the way down to San Julian. And it for us, it was pointless to go to California to visit winery because we're dealing with two feet of snow and inches of ice and it's winter from December 1st to March 1st. So, yeah, it has to we have to think of where do we put the snow? Where do. You know, the truck insulation, so the pipes don't freeze and also everything is inside. Everything is insulated. So from the outside, you don't realize how big it is inside with. We have 40 tanks that are fifty eight hundred gallons, you know. Thank you for listening. I'm Forrest calling this episode of The Best Five Minute Wine Podcast was produced by I his if you like the show, please tell your friends and pets and subscribe until next time or the one and ponder your next adventure.

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We close out our conversation with Linda King, the savvy globetrotter behind thesmarttravelista.com. Linda shares her journey from childhood adventures in Australia to becoming an expert in smart, cost-effective travel. As the conversation shifts to wine, Linda guides us through planning a visit to Australia's famed Barossa Valley, including a GAL Pal Getaway to reveal insider advice on budgeting, scheduling, and making the most of your winery experience. Whether you're a novice traveler or a seasoned wine enthusiast, this episode is packed with valuable insights to enhance your next wine-country adventure.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is in part two of our conversation with Table Mountain Winery in Huntley, Wyoming. Patrick explains what a lawyer is doing running a winery. Focused on agricultural law, natural resource law in Wyoming. We're pretty arid, so water laws a very important aspect to anybody in agriculture in Wyoming. Just once the entire west, just water rights protecting what we have. And I mean, that's the basic one. We have a lot of endangered species in Wyoming that producers have to work around and the ins and outs of trying to keep agriculture going and the regulations that come out of the industry that producers have to face and how to deal with those. Yeah, you are facing some different obstacles. I see where there are twenty four species in Wyoming that are endangered, including the black footed ferrets, the Canadian lynx, yellow billed cuckoo, some very familiar with what I see early on in the farm before wine became a crop, you had sugar beets, beans, alfalfa, corn. Throughout the decades, our farm is always in a diversified farm and we kind of change with the way the industry goes. And in the 2000s, the sugar beet industry was leaving our county and leaving our area. It wasn't you have to be pretty big scale this thing. And so, again, my thesis was just looking at ways to take small acreages, keep them in agriculture and maybe be able to do something different with them. And, you know, growing grapes is the most value added ag products you can get from, you know, from berried bottle and from the ground up. You're in control the grapes. And if you choose to go the winery route, it truly is a 100 percent value added ag product, which was something that our state was a little behind on. And we had some microbreweries, but we just didn't have an industry that really focused on that at the time. So you've got this plan put together and then what happened in 2004 kind of threw you curve. All these grapes on the ground. I think by 2004 we had five or six acres producing. We found a winery in a nearby town, Cheyenne, Wyoming, and they were producing wines with grapes from Colorado. And they said, we'll buy anything you grow. But we weren't too worried about the winery part because we had a market. And that spring when we were going to start to kind of have our first harvest, we called them and checked in on them and they said, oh, we're closing, we're disbanding of the company and we're no longer going to be a winery. So our kick start with our business plan that we had created really went into play immediately in the 10000 that we won, disappeared very quickly by the time we had our old farmhouse that we converted quickly and changed a few things around and were able to have a makeshift winery, probably home brewers had a better set up than we did when we first became a winery. But we we were able to get it done and and we had no idea of what would happen with harvest. We started kind of home winemaking on the side, but we we sure learned a lot just by the grapes coming in and having to figure out how to go from there, Having the experience of being a farmer with the sugar beets and alfalfa and the corn, etc. I'm sure that helped a little bit. But there had to be a learning curve in growing grapes. Grapes are very drought tolerant, if you will. I mean, we planted our grapes in the midst of one of the worst droughts that we ever had. We kind of joke for about three or four years. They haven't seen much water at all. We went to a few workshops and they said, you have to make the vines struggle. You can't over water, then hibernate in the winter. And this was all based on the Eastern Nebraska University, Nebraska. And we went to a few workshops in the summer and we were at one place and there was a huge lake there and they said, oh, we got six inches of rain last night. That's just not a lake. It's just a little pond. And we started laughing and we went home immediately and turned on the drip line. So the grapes, because we took the whole don't give them water and don't baited them. The heart and our brains haven't seen six inches of rain in the seven years that they were developing. And so we took a little different mindset about midstream when the vines were six to seven to make sure we were giving them adequate water. I do think the first year we were tougher than we should have been. That's what makes our planet so rough. We will be in the negative twenty below in December and then we'll be one hundred in July. So our grapes see the spectrum of ranging temperatures. Thank you for listening. I'm Forrest Kelly, this episode of The Best Five Minute Wine Podcast was produced by IHYSM, If you like the show. Please tell your friends and pets and subscribe until next time pour the wine and ponder your next adventure.

Meet the owners of Carlos Creek Winery - Hi! We are Tyler and Michelle Bredeson - two people with a love for wine, family & fun! We have been working at the winery since 2008 as part of a family business with Tami and Kim Bredeson (Tyler’s parents)! In 2022, we purchased the winery with a vision of our own. We will continue to create products and experiences that bring people together for celebration & fun! Along side our family and the Bold North Cellars family we are always reaching for this goal in everything we do. Wine and beer should be welcoming, fun, and most importantly, really, really good! Our focus is on quality over profit in all things we do. Come out and experience the Bold North Cellars difference and we look forward to celebrating with you!

Visit Carlos Creek Winery in Alexandria Minnesota — Carlos Creek Winery - Home Page

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Forrest Kelly engages in an enlightening conversation with David Aferiat, founder of Avid Vines, who shares his unique journey from economics graduate to purveyor of organic champagne. David reminisces about his formative experiences in Southern France, where he not only honed his culinary appreciation through the lens of a host family’s kitchen but also cultivated a deep connection to his cultural roots. He reflects on how his dual citizenship and upbringing shaped his perspective, blending American and French influences into his personal and professional life. This rich background laid the groundwork for his passion for champagne, which came to fruition after a pivotal family trip to the Champagne region in 2018. David emphasizes the importance of understanding the craftsmanship behind champagne production, advocating for visits to both large and small producers to appreciate the nuances of their methods and the significance of organic practices.

Takeaways:

• David Aferiat shares his journey of bridging French and American cultures through his work.
• Living in France greatly influenced David's appreciation for high-quality ingredients and cooking.
• David emphasizes the importance of visiting both large and small Champagne houses for a true experience.
• The organic and sustainable practices of artisanal Champagne growers are essential to David's mission.
• Avid Vines offers an exclusive wine club featuring carefully selected artisanal organic Champagne.
• David encourages listeners to embrace self-care by enjoying Champagne, not just on special occasions.

Links referenced in this episode:

• avidvines.com

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

We engage in a captivating conversation with Sophie Menin, co-author of the visually stunning and deeply insightful book, A Year in the Vineyard. Sophie shares her profound respect for wine growers, emphasizing the dedication, knowledge, and patience required to document their meticulous work. She highlights the collaborative process with her co-author, Bob Chaplin, an environmental artist and artisanal bookmaker, whose textured background paintings and visual storytelling elevate the book to an extraordinary level.

Discover the beauty and complexity of wine production as Sophie explains the holistic approach wine growers take in the face of climate change. With quotes from notable figures like Richard Long and Richard Feynman, this episode delves into the deeper connections between wine, nature, and our world. Whether you're a wine enthusiast or simply curious about the art and science of winemaking, this episode offers a rich and enlightening experience.

Get your copy of A Year in the Vineyard and embark on a sensual journey through the seasons of vineyards around the world.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

We close out our conversation with Barry Hus of Lakeridge Winery and Vineyards, Florida's largest winery. I can imagine that staffing can be a bit of a challenge.

I went to New York and recruited a vineyard manager that was highly experienced, and he's done wonders for our vineyards. I went to Sarasota. I recruited this top mechanic that had been in the industry for 45 years can fix any kind of bottling line equipment or anything that you have. And he's been the same thing. He's just he's helped us fix so much and saved us so much money with his expertise. So it's that kind of thing, that kind of recruitment that lends itself to providing a successful business, no matter what you're doing, you know, people make the difference. Having a winery the size of Lakeridge Winery & Vineyards, you've got a vast selection of wines. What are some that stand out that are your biggest sellers?

Our most popular wines are our southern red and southern white. We also cross-label those as vintners, red, and vintners white at our other location. They're the exact same wines. That's 60 percent of our business. Those two are the main Muscadine wines that we produce one white, one red. After that, we make a bold blush. It's called Sunblush, and it's also Muscadine. And then we make a Chablis. We make a Chablis out of our white grapes. That's the driest of the Muscadine wines. They're both good sellers, the Chablis is great for cooking the sunblush. We call it the Goldilocks wine. It's a little red. It's a little wide, it's a little sweet, it's a little dry. You know, it's you don't know what to take to a party that's a great wine to take with you. And then becoming more and more popular are the specialty wines, and we're just getting to where we're having to ramp up our production of our sparkling. We do our own sparkling wine. We do two of them a white and pink. And we do. We still do them in the old champagne method. So we're doing the double fermentation on those. We make a port that's 100 percent Musk, nine, with a wonderful port. So those specialty wines are great. We also produce a Sherry. The Sherry is about 25 percent Muscadine. It doesn't lend itself to a great sherry. The white grape doesn't. So we're bringing that in and then blending it in with about 25 percent of the Muscadine. And then it produces a great, great Sherry after that. And then we have some kind of blends we do at what we call a proprietor's reserve. It's kind of a dessert-style wine. Again, it's a sweet wine. It's got a higher alcohol level than our standard table wine does. But it's not quite a port. It's gone over very well. Again, it's one of those sweet wines served chilled. Those are the main ones. Those are what we produce. Our main focus is on our Muscadine wines and our southern reds, southern wine by far our top sellers.

It's been a pleasure talking with you and learning so much about Florida wine. If our podcast listeners are in the area or planning a Florida trip, what's the best place to go to get all the information we need? The best place to go to start is at our website, which is Lakeridgewinery.com And from there, you can get our hours and information about the weekends at the winery. Who's what bands are playing, what foods are being served, all that kind of stuff. If you want to call in, you can certainly do that. We have an 800 number. It's 800.768.9463. Be happy to answer any of the questions that you might have. Thank you for listening. I'm Forrest Kelly. This episode of The Best Five Minute Wine Podcast was produced by IHYSM. If you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.

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See omnystudio.com/listener for privacy information.

Welcome to The Best 5 Minute Wine Podcast. I'm your host, Forrest Kelly. From the seed to the glass wine has a past hour at The Best 5 Minute Wine Podcast, we look for adventure at wineries around the globe. After all, grape minds think alike.

Let's start the adventure. Our featured winery is, oh, you've heard the expression, and the grass is always greener. Well, the grass is always greener in Willamette Valley. It grows more turf and forage grasses than anywhere else in the world. Eric Asimov of The New York Times calls Willamette Valley the country's most exciting wine area. It's a favored destination for whitewater rafting and home to; this is Alex Fullerton of Fullerton wine. I am the co-owner and winemaker. All right, Alex, give us a little history on how Fullerton wine came about. So my dad, his best friend, inherited his grandpa's wine cellar. So he grew up driving down to Burgundy and Bordeaux with old bottles and but mainly his best friend, my godfather, ended up starting a wine importation company in Denmark. I was born in Denmark. My mom is Swedish. My dad was born in California to an American dad and a Danish mom. Long story; my dad kind of got me into wine. So when I was graduating high school, he ended up taking me on a trip to Burgundy Champagne and Cognac. And we picked up one of my best friends from Denmark, him and his dad. We picked them up at the airport drive to Burgundy. I just fell in love with how different the wines were. And all lot of story short, I stood too close to this guy. He had the contagious wine bug. And I caught that since he's a big fan of wine, he kind of shocked me with some more affordable stuff throughout college. So I'm kind of started home brewing, had a little bit of a bootlegging operation going. My roommates and I got into fermentation that way. I was graduating with an Econ degree, was tasting at Penner-Ash and got a job in the wine industry, and just fell in love with everything about the industry.

Ok, since you are the winemaker at Fullerton Wines, let's get your degree background. I originally got an economics degree from the University of Oregon.

But then I ended up getting a job at Penner-Ash, fell in love with the industry, worked in New Zealand for a bit, worked at Bergström Wines, then ended up deciding to go back to school at Oregon State with a bitter rival. So I'm a rare platypus, which is a beaver and a duck. Then I'm going back to school for viticulture and technology, which is grape growing and winemaking. You've got a huge selection of wines at Fullarton Wines, but which one is your most popular? So are three. Five FACES Pinot Noir, Lux Chardonnay, and The three Otter's Pinot Noir, are a blend of vineyards from throughout the Winery Valley. And that's our most popular wine. I guess if you look at production and that is something special about us too, is we don't make all the wines the same. So we like to optimize each vineyard, and we do a lot of different production techniques with experiments. Sometimes the experiments work out, and then we move in that direction. Sometimes we don't like it as much to move away from that direction. The wines get a huge diversity of different things while still maintaining what it is to be a well, even if you are, which is a little bit lighter, easy, approachable, but still with lots of flavors, some spice, and earthiness, and then red tones sometimes leading into a little bit of darkness, but generally a redder aspect to the fruit profile. And that is what we're going for.

Alright, Boys and girls, it’s our listener voicemail, Hi Forrest, this is Brad from North Carolina; my buddies and I are sitting around drinking a couple of boxes of wine. I don't know what the hell kind of unit you're running here. I just want to know why is wine stored on its side? That's a good question, Brad. No, it's not because the wine is tired. For the wine to last, the cork has got to stay moist. So putting it on its side keeps the cork moist. All right, Brad, you and your buddies can go back to pound in that box. Wine. It's time to party. Thank you.

Thank you for listening. I'm Forrest Kelly. The Best 5 Minute Wine Podcast was produced by IHYSM if you like the show please tell your friends and pets and subscribe, until next time or the one and ponder your next adventure.

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See omnystudio.com/listener for privacy information.

We venture to the 33rd state, Oregon, and speak with Matt Berson, Vintner and Winery Owner of Portland Wine Company home of Love & Squalor Wine. What is Portland Wine Company and who is Matt?

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

In this episode, Forrest Kelly and our resident wine curmudgeon, Sour Grapes, tackle the age-old question: What wine glass should you use? Sour Grapes breaks it down with his signature blend of grumpy wisdom and humor, making it simpler than you might think.

Discover why different wines benefit from different glass shapes. Reds need big bowls to breathe, whites prefer smaller ones to stay cool, and sparkling wines thrive in tall, skinny glasses. And what about rosé? Sour Grapes calls it the wild child, suitable for either a white wine glass or a universal glass—just keep it clean!

While having a specific glass for each type of wine is ideal, Sour Grapes reassures that in a pinch, even a mason jar can work. Wine is about enjoyment, not snobbery, after all. Plus, get a final tip on how to hold your glass by the stem to keep your wine cool and look like a pro.

Join us for another episode filled with practical advice and laughs as Sour Grapes pours his wisdom, one vintage at a time.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is: OK, in this episode, and I'm just going to give you some random questions, Dean. I can imagine having a farm and vineyard located in Virginia. It's very scenic. So what do we see when we come into the parking lot of Pippin Hill Farm and Vineyards?

You're looking out over the valley, OK It is up on the high side of the valley facing west, and that there are four mountain ranges. When you come out of the valley, it ends up being where the Blue Ridge Mountains are. So you got four beautiful mountain ranges sort of float in your view and the future and you think they will never be developed close in because John Grisham, the author, owns a big chunk of the ones right in front of us. And the rest of it is part of our Bondurant farm, which is a conservation easement ownership group. So it is all rural. We won't have any homes or anything built in our viewshed. And you're looking out over our six acres of vines, down across a wildflower meadow, and over to some closer woods where we've been able to go in and pull out all the invasive species. And there is a program this last year that was granted to plant native trees. So we were able to go in and replace it with some native oaks and other trees. So it's just a very pristine rural view, very calm.

Well, your wife, Lynn, has an exceptional design and event expertise and founded EASTON Events, so merging those two worlds together into the creation of Capitol Hill Farm and vineyards. Was that a difficult transition?

After I left, Orient-Express Lynn's business on the Easton Events side was just taking off. She had been doing events just here in Virginia but was beginning to do more nationally. And one of the points she mentioned to me was that she had a lot of clients who really wanted to come to this particularly beautiful part of rural Virginia and to host an outdoor wedding. But there really weren't enough places to do it. And that was when the lights sort of went off my mind. I thought I always sort of love the winery and the vineyard business from having been involved with it in Italy primarily, and so wanting to do it. And it provided us a means of both collaborating and working together. And without Lynn, we wouldn't have been able to get those the initial clients to come in to help underwrite the overall investment. So doing weddings and private events helps underwrite the broader picture of the wine business. So that was kind of what our collaboration was. And her office is still here with us out here. And she also has an office in Charleston, South Carolina as well. So it's been it's been a great partnership because not only are we partners in life, it's now seven grandchildren. But we also have been able to work successfully together with Lynn taking lead on some of the design side and some of the concept development side and my kind of make it happen on a day-to-day basis.

We both wanted this important point. We both wanted to create a winery which had a very experiential focus if you will. And what I mean by that is we have, in addition to just doing wine tastings and focusing on just the wine as a singular aspect of it. We do cooking classes, we do horticultural gardening classes, we do some classes. Which are your traditional Sunni view of what we're doing with our wines? Of course. And then seasonally, we do each fall harvest full moon dinner where we bring our primarily our wine club members out and we take over the lawn and we are doing outdoor tables and you're able to go down and actually see some grapes being harvested and go down the garden and you pull up some of beets out of the ground and become part of the dinner. And then the chef is out there with one of our farm partners doing some grilling. So you're able to experience what it would be like to be able to live in a fully self-sustained farm environment, if you will, and have that authentic rural American experience. We're expanding. And now to include a new greenhouse, expanding the gardens. And we've got about a dozen farm gardeners where we are the largest client for people who are building up everything from making cheese to growing cattle. And really, it's an integral part of what we do.

Thank you for listening. I'm Forrest Kelly this episode of The Best Five Minute Wine Podcast was produced by IHYSM if you like the show, please tell your friends and pets and subscribe. Until next time pour the wine and ponder your next adventure.

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Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

See omnystudio.com/listener for privacy information.

Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, grape minds think alike. Let's start the adventure. We continue our conversation with Dean Andrews' of Pippin Hill Farm & Vineyards through your networking and connections. I love the story where you tell me about how you incorporated your winemaker into Pippin Hill Farm & Vineyards. Well, yeah, actually, interesting points. When I took over and we bought the 21 Club in New York from the original family. And so we came in and spent money converting their former apartments into the private dining board rooms. And we revamped the whole thing and we did the whole original prohibition area. The wine cellar is part of that. I put together a marketing program for we would bring in winemakers from every region in the world where we own the property. So we brought in winemakers from South Africa. We were brought in winemakers from France, Italy, and because we owned Keswick Hall here in Charlottesville and the Virginia wine industry, and Monticello Wine trail was just getting going back then. Back then, we're probably only like three or four vineyards at all within wineries. And we were the 10th to join but before that. So I was doing bringing in winemakers into the twenty-one club to do private lunches primarily for the press and influencers. And so I came across Michael Shaps, who is our winemaker here. He was just getting his business going, making wines. He's classically trained in Bordeaux. So he was here trying to make it work in Virginia. So I hooked up with him. He is our winemaker. So we now own a portion of his custom crush business as well. As custom crush is more popular in California than it is elsewhere. But we have about a dozen clients and we are the anchor or the largest one, and we're the anchor on it. But he has other smaller private labeling and custom blending that we are doing for other members as well. So Michael Schatz's are our winemaker and he is someone that I met. Probably almost 10 years before we opened here. So Michael and I have known each other and worked together for about 20 years. Now you've got your winemaker, but your hiring is not finished there. So we started off with a viticulturist and then we were able to hire the horticulturalists. Diane was the lead horticulturist at Monticello, Jefferson's home here. So she had a huge experience. We bought some railroad ties and they did about eight or ten raised beds, primarily to grow herbs for the garden.

I'm guessing here. But just looking at how organized everything is around your website and everything is done for a reason, then what's your growing and cooking is in harmony with the wine.

When you come here to our tasting room, every single dish we serve along with our lines is their wine pairings. We don't do the traditional thing where you come in and just do wine tasting and wine pairings. We have it set up with food, so every dish has one or maybe two lines that are specifically designed to be paired with that dish, to come to sort of like small plates, so you come in with a small plate cuisine experience. And we have the equivalent of a chef's table, which we call the vintner's table, you know, anywhere from eight people, up to twelve people. That can be four-course, five-course that are paired with our wines. So it really presents a real-world example of how the cuisine in the wines parallels each other.

Looking back at 2020, and even into this year, what have you taken out of the pandemic and modified perhaps to make the winery and the farm better?

In order to both control, the people coming in from the tastings for just overall safety and sanitary cleanliness? We changed the spacing and we went to a pure reservations model. So now and it's continued, even though we're coming back out, hopefully on the other side, of Covid, in the next couple of months, we will continue to have the reservations only because we get people who, if you think about it, if you're up in Washington, DC, you're going to drive down here from experience with us. Pippin Hill, you really need to know that when you show up at two o'clock in the afternoon on a Saturday, you've got your table ready. You're not going to be told it's an hour's wait in order to be able to have the experience. So we have been able to we're doing fewer covers, fewer people coming in from the tastings every day. But the economics of it are, in fact, better because they're coming down. They're experiencing the full meal multicore thing, and they're walking away with sometimes two or three cases of the wine because of that connection they've been able to establish. We learned a lot and we have changed even the way we're basically doing. Tastings, we are going to be going back to just rolling up to the bar and doing the tastings.

Thank you for listening. I'm Forrest Kelley. This episode of The Best Five Minute Wine Podcast was produced by IHYSM, if you like the show. Please tell your friends and pets and subscribe until next time or pour the wine and ponder your next adventure.

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Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel Podcasts and Top 5 Minute Podcasts.

Tommy Wellford, GM of Duchman Family Winery gives us the details about the wine club. He also reinforces the family values with the winemaker, Dave Reilly.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities from Shania Twain to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted one of the best travel podcasts of 2021

Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast

Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past our aim at The Best Five Minute Wine Podcast is to look for adventure and wineries around the globe. After all, grape minds think alike. Let's start the adventure. Our featured winery is: We continue our conversation with Patrick, owner of Table Mountain Vineyard in Wyoming. I think, Patrick, you offer a flair that not many wineries in the entire world can't offer, you've got other crops that you're working on simultaneously while producing wine? Well, we still do traditional farming as well to try and keep the farm going. The winery has turned into 10 acres. Could really be a full-time job. And we do it as well as we can. But, yeah, we do need you to know, when they tell you to diversify in any industry, they don't. So you need 10 or 20 more people to handle that extra little extra hats that you wear. So on top of that, you've been hosting we have the winery. You know, we're grateful and we've kind of become a community hub. We hosted wedding showers and baby showers and weddings and classes on the weekend. So we really do have four or five different very active parts of the winery all in play. But they do come out to make a be a successful venture that the thing itself and allows us to stay on the farm and keep enjoying what we enjoy. How much has the vineyard grown since you first started? In terms of the vineyard. When we started in 04, we probably had about five acres total of grapes. We kind of keep planting every year. We never did everything on one big block. We started our very first year with three hundred minding our own wine and then progressively planted one two acres every year. So right now in 2021, we're about ten acres, which we we do about a thousand vines per acre. Our capacity in terms of the winery ebbs and flows based on the weather. We'll have a bumper crop and then the next year will have a very, very small harvest. So our our capacity, we're pretty variable, three to six thousand gallons in terms of wine, which we measure in gallons, which tells you how small we are. But again, we're just a pretty small mom and pop and son shop. And we do harvest anywhere in terms of grapes. We do have some other growers who grow for it. We go anywhere from 15 to 30 times a grapes a year. Obviously, last year, 20, 20 was a change for all of us. But how have you adapted to the new retail climate? Yeah, I'd say most people really hit the ground running with online sales and where we self distribute, we really slowed our retailing or our wholesale down just because we needed to. Our retail sales just here at the tasting probably made up 60 percent this year, which is about 40 percent wholesale. In other years we've been flipflop that way, 60 40 the other way. So we do have an Internet presence. We don't ship as much as we probably or more to that avenue as much as you do. We kind of just stick more to our base and through the tasting room and then through retail stores that we do have. How many different kinds of varieties of grapes are you growing? We have about 14 different varieties that we're growing up grapes and a few of them weather related, soil related, don't always show up at the same time. So we have a few that we'll get a harvest off of maybe every two to three years. We have some other growers who kind of ebb and flow the same way. So at any given time, we can have about 10 to 11, 11 different wines. Right now we're at a pretty constant seven with the variety that we have that continually produce your labels. Looks like you have a lot of fun. Did you do the labels on all of your wine? We do. It's kind of a collective family and friends effort. But we will you know, we're modeling here in the vineyard. We we try and come up with names and and different labels. And a lot of the labels are inspired or this artwork of pictures we take around the farm and then again, some retro kind of Western themes just to kind of tie in our Wyoming ties to. Will somebody answer that phone? It's time, boys and girls for our listener voicemail. Hi, this is Christi and I'm from Canada. I was wondering what type of wine or wine would be best served? Just like a Sangria. My future party parties, like, you know when Covid is over. Ok, Christie said sangria is Spanish drink of red wine mixed with lemonade, fruit and spices. So if you want to keep it authentic, you want to use a Spanish wine and that would be Garnacha or with a Spanish accent. Got to not shop. So for your party to keep it authentic, stick with not. But if you're just by yourself, you could go crazy and add some pinot noir and then, of course, add your carbonated water and brandy. Great question. Thank you. Thank you for listening. I'm Forrest calling. This episode of The Best Five Minute Wine Podcast was produced by his. If you like the show, please tell your friends and pets and subscribe until next time or the wine and ponder your next adventure.

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Takeaways:

• The growing involvement of women in the wine industry has significantly shifted marketing strategies.
• As the primary consumers of wine, women influence how products are presented and sold.
• The storytelling aspect of wine enhances the customer experience and creates deeper connections.
• Social interactions around wine consumption have become increasingly important in today's society.
• Technology has changed how accounts order wine, but tasting remains an irreplaceable experience.
• Post-COVID, restaurants face higher challenges, making unique, artisanal offerings more valuable.

Companies mentioned in this episode:

• Southern Glazer

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

We've combined the entire Rimessa Roscioli interview into one bonus episode. Enjoy; you helped make them our biggest downloads.

Your Host: Forrest Kelly is an experienced Radio/TV broadcaster who has interviewed some of Hollywood’s biggest celebrities, from Garth Brooks to Kevin Costner. A lover of wine who is fascinated by the science behind it.

Voted One of The Best Travel, Top 5 Minute, and Top Wine Podcasts.

Takeaways:

• Lindsey Gabbard's journey from Michigan to Rome illustrates the transformative power of travel and passion for wine.
• Rimasa Riccioli blends traditional Italian cuisine with innovative wine pairings in a casual setting.
• Lindsey emphasizes the importance of storytelling in wine, bridging the gap between producers and consumers.
• The wine club offers 24 artisan wines annually, promoting small producers and unique experiences.
• Sustainability is a core value at Rimasa, including shipping wines on sailboats and using biodegradable packaging.
• Lindsey's initiative of QR codes on wine bottles enhances consumer engagement and education about wine origins.

Links referenced in this episode:

• shop.rimessaroscioli.com
• rimessaroscioli.com/

Companies mentioned in this episode:

• Rimessa Riccioli
• Riccioli Wine Club

• Wine grapes are like those fancy cousins, way cooler than your regular grocery store grapes.
• Did you know it takes about 600 to 800 wine grapes to make a single bottle? That's grape-tastic!
• If you drop food on the floor for less than five seconds, it's still good, right?
• Wine grapes are smaller than you think, like blueberries with a sweeter attitude!
• When making wine, remember that the pulp is soft and juicy, just like a great summer day.
• Bowling leagues and popcorn machines? Just another day in the life of  Sour Grapes!