Ep 156

If you’ve ever assumed that a bottle labeled “red blend” or “white blend” must be lower quality than a single varietal wine, you’re not alone. But that belief leaves out a huge part of how great wine is actually made.

In this Mythbusters episode, I’m breaking down the idea that blended wines are somehow inferior. While it’s true that some inexpensive red blends and white blends can be made with lower quality grapes, blending itself isn’t the problem. In fact, blending has been part of winemaking for centuries and is often what gives a wine its balance, complexity, and structure.

You’ll learn why winemakers blend grapes in the first place, how different grape varieties contribute things like aroma, texture, and tannin, and why even wines labeled as a single varietal often involve blending behind the scenes. We’ll also look at famous blends like GSM and Bordeaux blends and explain why those grapes work so well together.

So the next time you see the word “blend” on a wine label, you might look at that bottle a little differently after you listen to this episode!

Thank you to our exclusive sponsor, First Bottle Wines, for sponsoring this episode. Go to www.firstbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Episode Highlights:

• Why the myth about blended wines exists
• The difference between cheap blends and quality blends
• Why blending has been used in winemaking for centuries
• How blending improves balance, flavor, and structure
• Why even single varietal wines are often blended
• What makes a GSM blend work so well
• How Bordeaux blends are structured
• What field blends are and why they were historically used
• Why blending is both an art and a science in winemaking

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
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Email - hailey@corkandfizz.com

Ep 155

Most people think they know German wine, but they’re only seeing a small part of it.

If you immediately think of sweet Riesling or those super cheap bottles at the grocery store when you think of German wine, you’re not alone. That’s what most people think. But it’s not the full picture and, honestly, it’s why so many really good wines get overlooked.

In this episode, I’m sitting down again with Lisa Tupetz, importer and founder of Tupetz Wine Connection, along with German winemaker Max from Weingut Greiner, and we’re talking about what’s actually happening with German wine right now. We talk about how winemaking has changed over time, why this lesser-known region in the Black Forest is worth paying attention to, and what makes these wines different from what you might expect. We also get into how wine makes it from a small winery in Germany all the way to a shop or restaurant here in the US, because it’s not nearly as simple as you’d think.

You’ll walk away with a much better understanding of what to look for, what’s worth trying, and why German wine deserves a spot on your radar.

If you’ve been skipping over German wine or assuming it’s all the same, this might change that.

Thank you to our exclusive sponsor, First Bottle Wines, for sponsoring this episode. Go to www.firstbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Connect with Lisa:

Website - www.tupetzwine.com

Instagram - @tupetzwine

Connect with Max:

Website: weingut-greiner.com

Episode Highlights:

• How winemaking evolves from first vintage to today
• Why the Black Forest region creates unique wines
• How forests impact vineyard climate and wine style
• The real process of importing wine into the US
• Why small producers struggle to get distribution
• How German wine perception is shifting in the US
• The difference between sweet and dry Riesling demand
• What “GG” wines actually mean on a label
• What it actually takes to build a wine import business
• Why distribution is one of the biggest challenges in wine

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 154

You’ve probably seen “biodynamic” on a wine label and assumed it’s just another marketing term.

Most people do. It sounds complicated, a little vague, and honestly it’s easy to ignore. But what’s actually happening in biodynamic vineyards has a direct impact on how wine tastes, how it evolves, and why some wines feel more alive in the glass than others.

In this episode, I’m sitting down with Lisa Tupetz, founder of Tupetz Wine Connection, along with German winemaker Max from Weingut Greiner, and we break down why biodynamic wine isn’t just a label and what it actually changes in the glass.

You’ll hear how soil health, farming decisions, and even things like animals in the vineyard all play a role in the final wine and why the real work of great wine happens in the vineyard, not the cellar. Plus, why some winemakers are willing to take on more risk to farm this way and what they believe it does differently compared to organic practices.

We also get into how these wines are being received in the US, why more drinkers are looking beyond familiar grape varieties, and what to pay attention to the next time you see “biodynamic” on a bottle.

So if you’ve ever wondered whether biodynamic wine actually matters or if it’s just another trend, this episode will change how you think about what actually determines the quality of the wine in your glass.

Thank you to our exclusive sponsor, Last Bubbles, for sponsoring this episode. Download the Last Bubbles app or go to www.lastbubbles.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Connect with Lisa:

Website - www.tupetzwine.com

Instagram - @tupetzwine

Connect with Max:

Website: weingut-greiner.com

Episode Highlights:

• What biodynamic wine actually means
• The difference between organic and biodynamic
• How soil health impacts wine quality
• Why biodynamic wines taste more “alive”
• The role of animals and natural systems in vineyards
• How US consumers are responding to biodynamic wines
• Why lesser-known grape varieties are gaining popularity

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 153

Do you really need a different wine glass for every single varietal you drink?

In this Mythbusters episode, I’m tackling the idea that you need a Pinot Noir glass, a Cabernet glass, a Riesling glass, and basically an entire cabinet dedicated to stemware. Yes, glass shape does matter. There is actual science behind how aroma travels and how the bowl affects flavor. But no, you do not need one glass per varietal.

In this episode, I break down what actually makes a difference, why bowl shape matters more than having a separate glass for every grape, and the simple way to think about choosing a glass. I’ll walk you through the three types of glasses that will cover almost everything you drink, from Bordeaux and Burgundy styles to narrower Riesling glasses and when a universal wine glass makes sense.

So if you’ve ever wondered whether you’re using the “right” wine glass and want to cut through the marketing to what actually matters, this episode is for you.

Thank you to our exclusive sponsor, Last Bubbles, for sponsoring this episode. Download the Last Bubbles app or go to www.lastbubbles.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Resources:

Elevating Everyday Wine with Hand-Blown Glasvin Wine Glasses w/ David Kong - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-43

Episode Highlights:

• The real science behind wine glass shape
• Why bowl size matters
• Stem vs stemless truth
• The 3 wine glasses that cover everything
• When to use a universal wine glass
• Why you shouldn’t overfill your wine glass

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 152

Sweet wine has been associated with having an unrefined palate or being a beginner in the wine world. But that does not automatically mean you are a wine amateur if you like sweet wine.

In this Mythbusters episode, we are setting the record straight. Sweet wine does not equal low quality. While there are plenty of mass produced sugary bottles out there, sweetness itself is just another attribute of wine, right alongside acidity, tannin, and body. When made with intention and quality grapes, sweet wine can be balanced, complex, and can even rank among the most expensive wines in the world.

You will learn how noble rot works, why ice wine is so rare, how Port is fortified, and why balance between sugar and acidity is everything. From Sauternes in Bordeaux to Tokaji in Hungary, Vin Santo in Italy, Recioto della Valpolicella, Port, and Pedro Ximénez sherry, there are sweet wines being made all over the world that are high quality, traditional, and in many cases some of the most sought after bottles out there. You will also hear why sweet wines are incredible with salty, spicy, and even funky cheeses.

So if you have ever felt like ordering a sweet wine makes you look like a beginner, this episode is for you.

Thank you to our exclusive sponsor, Last Bubbles, for sponsoring this episode. Download the Last Bubbles app or go to www.lastbubbles.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Resources:

12 Wines I’d Recommend to Any Curious Wine Drinker - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-136

Episode Highlights:

• Where the sweet wine stereotype began
• Why sweetness is just another wine attribute
• How noble rot concentrates flavor
• Why Sauternes can cost thousands
• How true ice wine is made and why it is rare
• The difference between Amarone and Recioto
• How Port is fortified and why it is strong
• Why sweet wines pair well with salty and spicy foods
• How sugar helps wine age

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 151

What if the simplest way to support your favorite winery takes less than five minutes?

In part two of our conversation, Heather Daenitz shares how photography, storytelling, and consumer engagement can completely shift the way people experience wine. From highlighting vineyard workers to encouraging thoughtful reviews and rethinking how you shop at your local wine store, she explains how small actions like tagging a winery or naming a tasting room host can have a real impact behind the scenes.

And because we are both pregnant while recording this episode we dig into the topic of non alcoholic wine, sober curiosity, and whether still wine without alcohol can ever truly match the complexity of the original. Heather shares why Germany is ahead when it comes to non-alcoholic wine, why aromatic varieties like Riesling may be key, and what needs to change in the industry to make non-alcoholic wine better.

So if you’ve ever wondered how much power wine lovers really have and what role you play in the industry’s future, this episode will change how you see it.

Thank you to our exclusive sponsor, Last Bubbles, for sponsoring this episode. Download the Last Bubbles app or go to www.lastbubbles.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Connect with Heather:

Instagram - https://www.instagram.com/craftandcluster

The Wine Marketing Field Guide - https://www.winemarketingfieldguide.com/

Pour Memories Podcast - https://www.pourmemories.com/

Episode Highlights:

• Why reviews matter more than you think
• How tagging wineries helps them grow
• The role of user generated content
• The truth about non alcoholic wine
• Why Germany is ahead in NA (non-alcoholic) wine production
• Aromatic grapes and NA potential
• Supporting sober curious consumers
• How to shop smarter at wine stores

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 150

What does it really look like behind those beautiful wine photos you see online?

In this episode, I’m joined by Heather Daenitz, a wine industry photographer and marketing strategist based in Santa Barbara wine country. Heather shares how she went from studying viticulture and working in vineyard management to launching her business, Craft & Cluster, where she now helps small wineries connect with their audiences through authentic behind-the-scenes photography and marketing strategies.

Heather shares what harvest actually feels like at 3 a.m., why grapes are picked at night, and the reality behind those dreamy sunrise vineyard shots. She also dives into why she chooses to work with small wineries, what consumers often misunderstand about wine pricing, and how many hands touch the wine before it reaches your glass.

So, if you are ready to see your glass of wine with a little more context and a lot more appreciation then this episode is for you.

Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Connect with Heather:

Instagram - https://www.instagram.com/craftandcluster

The Wine Marketing Field Guide - https://www.winemarketingfieldguide.com/

Pour Memories Podcast - https://www.pourmemories.com/

Episode Highlights:

• How Heather found her way into wine
• From vineyard work to wine photography
• How Craft and Cluster began
• Why small wineries need marketing support
• What harvest at 3 a.m. really looks like
• Why grapes are picked at night
• The reality behind romantic wine photos
• The people behind every bottle
• Why wine costs what it does

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 149

What if the red-with-meat, white-with-fish rule isn’t actually a rule at all?

In this Mythbusters episode, I’m sharing where the red-with-meat, white-with-fish idea came from and why it’s more of a simplification than a rule. It worked when wine styles were more predictable, but that’s just not the case anymore.

Instead of color-coding your pairings, this episode walks you through what actually matters: matching the weight and richness of the wine to the weight and richness of the dish. You’ll hear real examples, from grilled salmon with mushroom sauce to filet mignon with chimichurri, and learn why sauce and your cooking method can matter just as much as the protein itself.

So, if you are ready to feel more confident stepping outside the old red wine vs white wine pairing mindset and pairing wine in a way that actually makes sense for what’s on your plate then this episode is for you.

Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Resources:

Ep 11: Wine and food pairing 101: My Signature 2-step process - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-11

Episode Highlights:

• Where the red wine with meat rule came from
• Why color is not the best pairing guide
• Matching weight and body in food and wine
• Why sauce matters more than you think for your wine selection
• Pairing red wine with salmon
• Pairing white wine with steak
• Why enjoyment always comes first

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com