If sparkling wine feels like it's either too expensive, too pretentious, or just not your thing... you haven't had Sekt. German sparkling Riesling is the fruity, zippy, under-$20 bubbly that sparkling wine lovers, especially Prosecco drinkers, have been sleeping on, and in this episode, we are here to fix that. Discover why Germany is the world's largest sparkling wine market, and why the controversial Charmat method actually makes a superior sparkling Riesling versus doing it in the traditional or Champagne method. Hint: the Charmat method helps preserve Riesling’s signature floral aromatics and stone fruit and orchard fruit flavors instead of burying them under yeasty, toasty notes. In this episode, we taste two Mosel Sekt bottles side by side, and tell you if either of them is worth buying. And we make lots of cringy jokes about Sekt. What else would you expect from us?!? If you are curious to find a new sparkling wine to try, or just haven’t found a sparkling wine that you love yet, then this is the episode for you! Wines reviewed in this episode: Loosen Bros. Dr. L Sparkling Riesling, Ulrich Langguth 12 Degree Sparkling Riesling Sekt.

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If you think the only great wine coming out of Bordeaux is red, you’ve got it wrong! When most people think of Bordeaux wine, they think of red wines that are anchored by Cabernet Sauvignon and Merlot. But, did you know that White Bordeaux AKA Bordeaux Blanc may be the white wine you have always loved but didn’t know, because it is anchored by Sauvignon Blanc? That’s what we are exploring in this episode, and we are going to find out just what makes it so fabulous. Spoiler Alert! Although you may not have heard about White Bordeaux, you need to add it to your wine list because this wine slaps. And we found two great wines that are reasonably priced that we think you should buy! We'll also teach about some of the fun facts surrounding the wine. For instance, did you know that prior to 1956 60% of the wine made in Bordeaux was white? We bet you didn’t! Like a lot of French wines, White Bordeaux is a blend, and the magical blend in Bordeaux Blanc is Sauvignon Blanc, Sémillon, and Muscadelle. So, we’ll also tell you why the art of blending is part of the wonder of this wine. Plus we have some wine in the news and a listener interview, so this is an episode you do not want to miss! Wines reviewed in this episode: 2024 Château Graville-Lacoste Graves Blanc, 2024 Château La Freynelle Bordeaux Blanc

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Forget that boring Provence Rosé everyone else is grabbing for Valentine’s Day. We are exposing a secret from the Loire Valley that offers amazing flavor and higher value for your money, and will impress your significant other. It might help you spice things up a bit, too! If you think all pink wine is created equal, think again... because not all Rosés are born the same. In this episode, we dive into Rosé d’Anjou, a "tender" style of wine that is perfect for those who want a hint of sweetness. You’ll learn how the Grolleau Noir grape creates a unique experience that pairs perfectly with spicy Asian cuisine or even a Galentines cheese board. We also get into the "mad scientist" side of winemaking, discussing how some producers use reverse osmosis to concentrate their juice and to make a top quality wine. We put two affordable bottles to the test to see if this Loire Valley underdog is the ultimate QPR (Quality to Price Ratio) win for your next date night. Wines reviewed in this episode: 2024 LaCheteau Soupçon de Fruit Rosé d'Anjou and 2024 Famille Bougrier Rose d'Anjou.

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Valentine’s Day is coming, and if you are feeling stuck in the same old chocolate and roses rut, we have the perfect solution to win over your sweetie! Sherry as the ultimate dessert wine flex, especially if your goal is not striking out this V-Day. Inspired by a listener tip and Carmela’s unwavering love of ice cream, this episode dives headfirst into Sherry and vanilla ice cream as a surprisingly elite pairing. We know what you’re thinking . . . isn’t Sherry that syrupy stuff that your weird uncle drinks? Oh no, friends. It is a winner. In this episode, we explore this Spanish fortified wine from Jerez and tell you why the hype is real. We break down what Sherry actually is, how fortified wines are made, and why the Solera and Criadera System matters in keeping consistency from year to year. We also unpack the key differences between different types of Sherries like Medium, Cream, and Pedro Ximénez, and why different types of Sherries can give very different experiences. We also cover how the temperature can make or break the experience, because too cold or too warm can absolutely ruin the moment. Finally, we put theory into practice, tasting and rating two affordable Sherries with and without vanilla ice cream and giving you our honest take on which one actually delivers the Valentine’s Day win. Wines reviewed in this episode: Williams & Humbert Dry Sack Medium Sherry, Hartley & Gibson’s Cream Sherry.

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Meet the wonderful René Barbier Meyer, head winemaker at Clos Mogador winery in Priorat, Spain. René is a winemaker who believes in being close to the land, the grapes, and juice so that he can make unique, artisan, gastronomic wines. In our interview, he shares his philosophy of winemaking, which is very similar to the way that a musician would describe making music - it is about feel, technique, and adaptation. René practices very low intervention winemaking because he wants the people to experience the wine as it was meant to be. He comes from a long line of winemakers who are French in origin, but who found their home in northern Spain, focusing on indigenous grapes and passionate winemaking. We know you will enjoy meeting René and learning more about his winery and wines. If you are interested in learning more, you can visit them on Instagram at @clos_mogador.

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Every once in a while a wine comes along that makes us say, “What the f*&k is this $h&t?!? Meiomi is such a wine. Sometimes described as diabolical, this wine is still, somehow, the best selling Pinot Noir in the United States. And so, we decided to see if we could figure out why. Meiomi makes what we call “California-ized” wine. By that we mean big, bold, sweet, and lush wines that are as subtle as a mule kick to the head. More like cocktails than wine, they are not really made to be paired with food. In fact, we think they may pair better with leather shoes or the bottom of your sink. So, in the spirit of discovery, adventure, and foolhardiness, we explore all the grandeur that is Meiomi wine. Wines reviewed in this episode: 2022 Meiomi Cabernet Sauvignon and the 2023 Meiomi Pinot Noir.

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Wow! That’s about all we can say about this zippy, electric, and super tasty white wine from the slopes of Mt. Etna. Etna Bianco is a white wine lover’s dream. Great with food, great without food, and so good we describe this wine as dangerous. And to think that this was a wine that almost went extinct! Like its sister wine Etna Rosso, Etna Bianco comes from a long history or winemaking in Sicily that dates back to at least the Greeks, but in the 20th century, a reputation for cheap bulk wines and migration away from farmlands and to cities of industry almost completely eradicated commercial winemaking on Mt. Etna. But thanks to brave winemakers, in the last 30 years Mt. Etna wines have come roaring back. Etna Bianco needs to be on your wine list, and it is fantastic with seafood, and we will tell you why - so please join us! And learn about why you don’t have to cry when you macerate. It’s a long story. Wines reviewed in this episode: 2023 Murgo Etna Bianco, 2024 Nicosia Etna Bianco Lenza di Munti.

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Etna Rosso is sometimes referred to as the “Burgundy of the Mediterranean” and for good reason. This wine, made on the slopes of Mt. Etna in Sicily from the grape Nerello Mascalese, is a serious gastronomic wine, loved by sommeliers and wine nerds for its complexity, depth, acidity, and firm tannic structure. While it is not quite at the level of demand as Barolo, Brunello, or Aglianico, just give it some time. Nerello Mascalese is an up-and-coming grape whose parentage includes Sangiovese - that’s right, the same grape in Brunello and Chianti - and it makes powerful wines that have a lot of aging potential. In fact, we thought both of the wines we tasted and reviewed in this episode could age for a while before they are truly at their prime, and need some good decanting to really open-up. Plus, if you are a White Lotus fan and remember the season where they were in Sicily, in one of the episodes they went to a winery and drank Etna Rosso and Etna Bianco (which just happens to be the subject of our episode next week!). Wines reviewed in this episode: 2021 Masseria Setteporte Etna Rosso, 2019 Nicosia Etna Rosso Lenza di Munti

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