Cover of Just Another Wine Podcast

Just Another Wine Podcast

Just Another Wine Podcast

By: Douglas Wregg Emily Harman Jamie Goode
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Summary
 The wild fermented thoughts of three amigos. (Not) just another wine podcast by Wine Importer Doug Wregg, International Wine Consultant Emily Harman and Wine Writer Jamie Goode. logo by Michel Tolmer Intro and Outro music by Jamie Goode
Episodes
  • Yeasts of Burden

    Yeasts of Burden
    6 Nov 2026
    Join Emily Harman, Jamie Goode and Douglas Wregg as they explore the topic of yeasts, those micro-organic marvels responsible for transforming grape juice into wine. The three discuss the difference between wild and inoculated ferments and the processes (and nature) of each, examining the assertion that the impact and presence of native yeasts in winemaking may be said to be part of a wine’s overall terroir signature. As the delve deeper, they talk about the impact of agro-chemical sprays on yeast populations. The wine trio move on to flor, the veil or film of yeast that forms on top of wines when they are not topped up. Time for tasting: they taste a bottle of non-vintage Alquimia, a vin de voile from Domaine Le Roc des Anges in the Roussillon and comment on its delicacy and precision and how the presence of flor adds a dimension or subtle accent to the overall wine. Afterwards, Doug blind-tastes Emily and Jamie on another flor wine (which turns out to a cider called Many Rivers (2022 vintage) made by Little Pomona in Herefordshire and aged for two years under a veil). They love it! Finally, as a treat, we pop open a 2018 Savagnin Antide from Jean-François Ganevat, a wine topped up in barrel for 84 months and bottled without sulphites to illustrate how a wine aged under lees for a very long period can preserve its thrilling vitality.
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    43 min
  • The New Fine Wines

    The New Fine Wines
    25 Mar 2026
    What are the new fine wines? Is there such a thing? Jamie, Doud and Emily talk about how taste has evolved from the traditional certainties and hierarchies into a greater appreciation of wines from less fashionable regions, grapes, and growers. Jamie cites Hugh Johnson’s aphorism that a fine wine is a wine that makes you want to write about it. The gang speculate about the qualities that make for a fine wine and conclude that the former prerequisites of impressive structure and ageworthiness are perhaps less important than the sense of purity and the capacity to lyrically communicate terroir. Made with attentive farming and skilful winemaking, fine wines can be made anywhere, at any time. The trio taste (and drink) a fabulous bottle of Comando G’s El Tamboril Tinto 2021 from the mountain region of Gredos west of Madrid. Although the vines are old, the appellation is very new yet is now recognised as a region capable of producing world-class (fine) wines from Garnacha. The other wine assayed is an intensely expressive Boekenhoutskloof Syrah 2023 from South Africa, liquid proof that skilful growers and vignerons can make spectacular wines in formerly unheralded (for fine wine) regions.
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    46 min
  • Wine, Sight and Sound

    Wine, Sight and Sound
    9 Mar 2026
    So much of our tasting energy is spent assessing a particular’s wines aromas and flavours using our sense of smell and what we can detect with our indvidual palates. We rarely discuss the role of appearance, how the wine presents itself, the clues that we can derive from examining intently the liquid in a glass. Emily, Jamie and Doug talk about various aspects of visual appreciation, from the quality of light we taste in (daylight versus artificial, for example), to how appearances can sometimes be deceptive, as well as what find appetising when we look at a wine. They touch on the pros and cons of blind tasting and remark how easily we can be influenced by colour, our brains deceived by false perceptions. We broach a bottle of 2023 Soca-Rel Manto Negro from the island of Mallorca and comment on its remarkable pale red colour. Appearances are not deceptive! The wine is pretty, floral, red-fruited, and even ethereal. We then move to a Chinon of indeterminate age from Patrick Corbineau (RIP). Without a vintage on the label or the cork to guide us, we surmise - from the colour of the wine – that it is between15-30 years old. The wine is astonishingly fine and vibrant. In the second part of the podcast, the three examine how sound affects our assessment and enjoyment of wine. Sound can be music or conversation; they agree that it can establish our moods and thus affect our respective responses to wine. Noise, however, is always intrusive and the energy required to screen it out, impacts our enjoyment of wine and the very ability to taste. Restaurants have become increasingly noisy environments, perhaps less than ideal milieux to truly appreciate good wine in.
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    48 min
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