Advertise on podcast: EAT SLEEP WINE REPEAT: A Wine Podcast Exploring Wine Regions, Grapes & Education

What actually happens in a biodynamic vineyard — and can it change the wine in your glass? In this episode of Eat Sleep Wine Repeat, Janina travels to Alsace to meet Olivier Humbrecht MW, the acclaimed winemaker behind Domaine Zind-Humbrecht, to explore the science, philosophy and practical realities of biodynamic viticulture. Olivier's journey into biodynamics began with a surprisingly simple question: how could he produce healthier compost? What followed — including a discovery involving contaminated manure, an Amish farmer and a striking experiment with soil bacteria — transformed the way he understood soil, vines and the vineyard ecosystem. Olivier takes us far beyond the basics, explaining biodynamic preparations 500 and 501, herbal teas, root development and the thinking behind this distinctive approach to vineyard management. But what does all this mean for the wine itself? Olivier explains how biodynamic farming may influence vine development, physiological ripeness and picking decisions, and why these factors matter as climate change reshapes wine regions such as Alsace. We then taste two very different expressions of Pinot Gris from Domaine Zind-Humbrecht, including the remarkable Clos Windsbuhl Pinot Gris 2020, exploring its Muschelkalk limestone soils, freshness, complexity and ageing potential before comparing it with a more approachable Pinot Gris from Turckheim. Whether you're curious about how biodynamic wine is made, keen to understand the relationship between soil and wine quality, or looking to discover the wines of Alsace, this episode offers a fascinating insight into the mind of one of the region's most thoughtful winemakers — and a deeper understanding of what makes a vineyard truly distinctive.l. Shownotes 03:00 – Discovering Alsace — Olivier paints a picture of the region's dry, sunny climate, the Vosges Mountains, the Rhine Valley and the historic villages that make Alsace such a distinctive wine landscape. 05:44 – How Olivier discovered biodynamics — what began as a search for better compost led to contaminated manure, an Amish farmer and an experiment that convinced Olivier there was something worth exploring. 09:38 – A million times more bacteria — the laboratory result that transformed Olivier's curiosity into serious experimentation with biodynamic farming. 11:38 – What does biodynamics actually do? — Olivier begins with a crucial point: biodynamic farming is fundamentally organic, but aims to help repair damage, restore balance and support vines growing in an inherently artificial agricultural environment. 12:58 – Why growing grapes is stressful for a vine — pruning, competition, rocky soils and sunshine all force vines to behave in ways they wouldn't naturally choose, helping explain Olivier's approach to vineyard health. 16:52 – Where biodynamic thinking came from — Rudolf Steiner, early agricultural problems and the ideas that eventually became the foundations of biodynamic farming. 22:10 – The thinking behind preparations 500 and 501 — how Olivier uses opposing forces within the plant — towards the earth and towards flowering and fruit — to explain the two fundamental biodynamic preparations. 23:02 – What is preparation 500? — cow manure, horns, winter burial, water and dynamisation: Olivier explains what physically happens when this famous biodynamic preparation is made and applied. 27:34 – Putting preparation 500 to the test — Olivier recalls an experiment with newly planted vines where treated plants developed dramatically longer roots within just three months. 28:55 – Preparation 501 and the energy towards the sky — how finely ground silica is used before flowering to support another crucial stage in the vine's development. 31:12 – Why biodynamic growers use herbal teas — from Goethe's observations of plants to yarrow and other preparations, Olivier explains the unusual idea of asking one plant to help another perform a particular task. 35:31 – Biodynamics, acidity and climate change — one of Olivier's biggest surprises: faster physiological development allows earlier picking, helping preserve acidity and reduce alcohol even as growing seasons become warmer. 39:11 – Clos Windsbuhl Pinot Gris 2020 — Olivier introduces one of Zind-Humbrecht's most special vineyard sites, its history, altitude and cooler position beside the Vosges forest. Buy the 2018 from Barrique Fine Wines 41:25 – Understanding Muschelkalk — ancient limestone filled with marine shells, deep-rooting fractures and magnesium help explain the tension, vibrancy and distinctive character of Clos Windsbuhl. 44:38 – Tasting Clos Windsbuhl Pinot Gris — Janina finds bitter orange, neroli, dried herbs, concentration and remarkable energy in a Pinot Gris she describes as being in a category of its own. 48:37 – Clos Windsbuhl vs Turckheim Pinot Gris — two wines made with the same care and similar winemaking reveal how profoundly different vineyard sites can shape Pinot Gris. Buy at Ocado £25  52:13 – What are drinkers looking for from Alsace today? — Olivier reflects on a lasting move towards elegance, freshness, lower alcohol and less extraction as wine-drinking cultures around the world mature. 53:09 – How Pinot Gris changed in Alsace — from a rare, low-yielding and highly prized grape to decades of higher-yielding clones, Olivier explains why site and plant material matter enormously to quality today. 56:13 – Dry or sweet? Understanding Alsace Pinot Gris — why Pinot Gris can range from completely dry to sweet and how newer labelling rules are making it easier for drinkers to know what is inside the bottle. 59:11 – Why Alsace deserves more attention — Olivier's final message is simple: beautiful landscapes, food-friendly wines, freshness, value and increasingly exciting Pinot Noir make Alsace one of today's most rewarding wine regions. 📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

Can You Taste the Sea? In this episode of Eat Sleep Wine Repeat, Janina dives into the fascinating and potentially controversial idea of Oceanic Wine with wine writer, judge and educator Chris Howard. Chris has proposed that oceanic wine should be considered a category in its own right, exploring what happens when the sea becomes one of the dominant forces shaping a vineyard and the wine in your glass. But what actually makes a wine oceanic rather than simply coastal? Chris explains why proximity alone isn't enough, and how wind, fog, salt, temperature, exposure and geography can all influence vineyards in very different ways. From California's Sonoma Coast and coastal Chile to Tasmania, Margaret River, South Africa and New Zealand, this episode explores Wine Regions where the ocean may play a defining role. The conversation also asks one of the most intriguing questions in Wine Education: when tasters describe salinity, iodine, oyster shell or sea spray, are we genuinely tasting the ocean? Chris introduces ideas including merroir and airroir, considers how wind and fog affect Wine Grapes, and explains why science, imagination and our emotional response to place can all become part of the way we experience wine. For anyone looking to learn about wine from a completely different perspective, this Wine Podcast combines viticulture, geography, philosophy and tasting with plenty of inspiration for future Wine Travel. And towards the end, Chris recommends producers where he believes the ocean can genuinely be expressed in the glass before exploring one of wine's strangest experiments: ageing bottles beneath the sea. Shownotes 03:27 – How Chris Howard found his way into wine — growing up among the vineyards of Sonoma County, surfing the California coast and eventually discovering that wine had been part of his life all along. 06:28 – Why does wine need an “oceanic” category? — Chris explains how years of writing about coastal wine regions led him to propose Oceanic Wine as an umbrella concept connecting maritime, coastal and island wines. 10:37 – Oceanic wine vs coastal wine — why simply being close to the sea isn't enough, and how Chris distinguishes geographical proximity from vineyards where the ocean becomes a dominant environmental force. 14:31 – The world's most extreme oceanic wine regions — from West Sonoma Coast and coastal Chile to Tasmania, Margaret River, Madeira, the Azores and South Africa's windswept southern tip. 18:54 – Are we romanticising the sea? — Chris explores the balance between scientific evidence and the emotional, aesthetic and poetic experience of drinking wine shaped by the ocean. 21:27 – Can you actually taste the sea in wine? — salinity, iodine, oyster shell and sea spray come under the microscope as Chris considers where these flavours might come from and why they aren't exclusive to coastal vineyards. 23.40 - Fiefs Vendéens - located in western France, right on the Atlantic coast just south of the city of Nantes and the Muscadet wine region. 25:02 – Colares: vines growing beside the Atlantic — old vineyards planted in sand dunes, indigenous grape varieties and intensely saline wines offer one of Chris's clearest examples of an oceanic wine landscape. 29:28 – How far inland can an oceanic vineyard be? — why distance from the coastline alone cannot define oceanic influence and how geography can carry wind and fog surprisingly far inland. 34:11 – Introducing airroir — moving beyond terroir and merroir to consider the influence of wind, fog, light and the atmosphere surrounding a vineyard. 36:22 – What wind and fog actually do to vines — how cooling fog can preserve acidity and slow ripening while ocean winds reduce disease pressure, carry salt and place physical stress on the vine. 45:23 – New Zealand's most beautiful oceanic vineyard — Chris heads to the Bay of Islands and The Landing, connecting dramatic coastal scenery with some of the earliest history of wine in New Zealand. 48:13 – Three oceanic wines to seek out — Chris recommends producers from Sonoma Coast, South Africa and New Zealand where he believes the influence of the ocean can genuinely be experienced in the glass. 48:42 – Flowers Winery and the Sonoma Coast — why Chardonnay and Pinot Noir grown just a few miles from the Pacific offer a powerful example of fog, wind and ocean exposure shaping wine. 50:00 – Hirsch Vineyards and Block 8 Pinot Noir — an extraordinary Sonoma Coast vineyard planted above the San Andreas Fault where oceanic influence meets ancient volcanic geology. 51:37 – Oceanic wine from South Africa and New Zealand — Chris highlights Trizanne Barnard of Trizanne Signature Wines, working with fruit from Elim, before travelling to te Pā and its vineyards beside Marlborough's Wairau Bar.  54:45 – Does ageing wine beneath the ocean really work? — underwater cellaring, pressure, temperature and constant movement: Chris considers whether this growing experiment can meaningfully change how wine develops. 55:26 – Putting underwater ageing to the test — Janina explores Exton Park's 60 Below project and the practical challenges, risks and additional costs involved in ageing wine beneath the sea. 58:47 – Veuve Clicquot and the science of underwater Champagne — historic bottles recovered from the sea inspire a long-term experiment exploring how darkness, temperature and pressure could affect Champagne ageing. 01:02:36 – The future of Oceanic Wine — Chris reveals plans for the inaugural Oceanic Wine Symposium on the Sonoma Coast, bringing together growers, sommeliers and writers to debate, taste and develop the idea further. 📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

What makes a bottle of wine worth £10,000, £100,000 or even millions? Is it the vineyard, the vintage, the producer, its rarity or the extraordinary story behind it? In this episode of Eat Sleep Wine Repeat, Janina steps inside the fascinating world of fine wine auctions with Nick Pegna, Global Head of Wine & Spirits at Sotheby’s. From multi-million-pound private collections and rare bottles to intense bidding wars, Nick reveals what really happens behind the scenes of the international wine auction market - and what makes a wine truly valuable. Whether you're a wine enthusiast wanting to deepen your wine knowledge, fascinated by the world's most prestigious wine regions, or simply curious about the people willing to pay extraordinary sums for a bottle, this conversation offers a rare insight into the world of fine wine collecting. We explore how provenance, condition, rarity and maturity influence wine prices, why collectors are increasingly seeking mature wines that are ready to drink, and how the relationship between a wine's history and its market value can be just as fascinating as the wine itself. Along the way, we travel through Bordeaux, Burgundy, Champagne and Napa Valley, discover how a new generation of collectors is changing the market, and explore why wine auctions are becoming about far more than buying and selling bottles. From winery visits and wine tourism to unforgettable food pairings and the stories that connect us to a place, this is a conversation about the culture, people and experiences that make wine so compelling. And if you've ever wondered what happens when two determined bidders compete for a legendary bottle, or why someone might pay more than £2 million for a single whisky, you're in exactly the right place.   02:35 – A day in the life at Sotheby’s — Nick reveals what it means to oversee around 60 wine and spirits auctions a year across cities including London, New York, Hong Kong and Paris. 06:59 – How do you sell a $15 million wine collection? — why major private collections can be divided across multiple auctions, countries and even several years to find the right buyers. 08:23 – What makes a bottle valuable? — provenance, condition, rarity and maturity: the key factors Nick and his team consider when appraising fine wine for auction. 12:16 – When provenance becomes part of the story — the extraordinary history behind an 1870 Château Lafite magnum and why a bottle's journey can dramatically influence its desirability and value. 14:22 – From Berry Bros. & Rudd to Sotheby’s — how more than two decades working in fine wine, including years building relationships with collectors across Asia, prepared Nick for the auction world. 18:40 – What are serious collectors buying now? — why mature, ready-to-drink wines are increasingly appealing and why patience for buying young wines and waiting decades to drink them may be disappearing. 20:21 – Which wine regions dominate the auction market? — Bordeaux, Burgundy and Champagne remain central, but changing prices, younger producers and new collecting habits are creating opportunities within and beyond the classic regions. 26:05 – The wines that can still surprise at auction — why mature German Riesling and other niche fine wines can attract extraordinary interest from small but highly dedicated groups of collectors. 28:15 – A new generation of wine collectors — how younger buyers are looking beyond prestige and price towards experiences, winery visits and stories, with the Hospices de Beaune auction offering a powerful example of how place and tradition can build a deeper connection to wine. 33:21 – Connecting collectors with the wineries — how Sotheby’s uses its relationships with estates to create visits, educational experiences and deeper connections between collectors and producers. 35:13 – Primary vs secondary wine markets explained — Nick breaks down what happens when wine is first released and how bottles later enter the secondary market as they mature, change hands and become collectible. 41:11 – Understanding the two-speed fine wine market — why two wines of similar quality from the same producer can have dramatically different values simply because one is ready to drink and the other still needs time. 44:14 – Inside an unforgettable bidding war — Nick recalls the electric atmosphere of a Distillers One of One charity auction as two determined bidders battled for an extraordinary bottle. 46:07 – When a bottle exceeds all expectations — from emotionally driven bidding to the legendary 1926 Macallan, Nick explains how rarity and determined collectors can push auction prices to extraordinary levels. 48:01 – Inside the minds of serious collectors — meticulous food pairings, carefully planned drinking schedules and even rules about when a wine glass can be topped up reveal just how deeply collecting can become part of someone's life. 49:20 – The future of fine wine collecting — why Nick believes producers will need to build stronger personal relationships with collectors through storytelling, hospitality, wine tourism and memorable experiences. 📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

Season 7 of Eat Sleep Wine Repeat begins in South Africa with one of the wine world's biggest personalities: Ken Forrester. Known as the “King of Chenin Blanc”, Ken joins Janina for a conversation filled with extraordinary stories, pioneering winemaking and plenty of laughter, while exploring what has made Stellenbosch one of the world's most exciting Wine Regions. Ken explains why this grape has thrived in South Africa and how decades of experimentation have produced wines ranging from vibrant traditional-method sparkling wine to the iconic FMC and the extraordinarily complex The Dirty Little Secret. For anyone looking to learn about wine through the stories of the people actually making it, this is wine education at its most entertaining. Ken also shares the story of planting Mourvèdre in South Africa, why he believes Pinotage should be celebrated as a fresh, juicy and even chillable red, and how Grenache, Syrah and Mourvèdre come together in his Three Halves blend. Along the way, Janina tastes several of his wines and explores just how diverse South African Wine Grapes can be. This Wine Podcast is also a reminder that wine doesn't need to be intimidating. From Sparklehorse and old-vine Chenin Blanc to Wagyu biltong and some truly outrageous stories, Ken's philosophy is ultimately about enjoyment, curiosity and sharing great bottles with good people. And if South Africa is on your Wine Travel list, expect to finish this episode wanting to head straight to Stellenbosch. Shownotes 03:15 – Ken's most outrageous wine story — a night out, a seventh-floor window and an extraordinarily lucky landing that Ken probably shouldn't have survived. 07:16 – The wild characters of South African wine — Ken remembers Charles Back of Fairview and other larger-than-life personalities who helped make the country's wine industry unforgettable.  08:35 – The people who shaped Ken's career — looking back at the pioneers and characters who influenced South African wine as the modern industry began to emerge. 13:24 – Why Chenin Blanc is so versatile — Ken explains how one grape can produce everything from crunchy sparkling wine to dry whites and intensely sweet dessert wines. 16:02 – What makes great Sauvignon Blanc? — why Ken believes truly exceptional sites need serious cooling influence and why only certain parts of South Africa deliver the right conditions. 17:32 – The accidental birth of Sparklehorse — how one troublesome patch of an old Chenin Blanc vineyard inspired Ken to create his traditional-method sparkling wine. £21(Mix 12) Great Wine Co 22:06 – Why wine should be fun — the philosophy behind Sparklehorse, Ken's team and his belief that enjoying what you do ultimately makes better wine. 25:30 – Affordable Chenin Blanc with serious personality — tasting Ken Forrester Petit Chenin and discovering why an everyday wine can still deliver freshness, clean fruit and real character. £9.90 (Mix 12) Great Wine Co 27:39 – The story behind FMC — how an old 1974 Chenin Blanc vineyard, ambitious winemaking and several failed attempts eventually created one of South Africa's most celebrated white wines. £38.70 (Mix 12) Great Wine Co 35:18 – When FMC became “Burgundy” — Ken recalls persuading a sceptical wine shopper to taste beyond price and reputation before revealing what was really in her glass. 37:26 – The Dirty Little Secret — how a remarkable high-altitude old-vine Chenin Blanc vineyard and a multi-vintage solera-style approach created one of Ken's most complex and unconventional wines. £81 (Mix 12) Great Wine Co 41:39 – Bringing Mourvèdre to South Africa — why Ken wanted this Mediterranean grape for his Rhône-style blends and how it adds earthiness, structure and power alongside Grenache and Syrah. 46:59 – Two South African reds to discover — Janina tastes Three Halves and Petit Pinotage, including a juicy, fresh style of Pinotage that proves red wine can be delicious served slightly chilled. Three Halves £26.10 (Mix 12) Great Wine Co Petit Pinotage £11.70 (Mix 12) Great Wine Co 48:14 – Wine and Wagyu biltong — because apparently making an entire range of wines wasn't enough, Ken also has his own Stellenbosch Wagyu beef. 49:39 – Why Ken started farming Wagyu — how unsuitable vineyard land led to an entirely different farming project supplying some of Cape Town's leading restaurants. 52:13 – What matters most after a lifetime in wine — after the vineyards, wines, travel and madness, Ken reveals what he is most proud of. 📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024, #22 in 2025 and #20 in 2026 on Drinks Retailing's Most Influential People in Drinks list

What are the Spanish wine regions and grape varieties you need to know beyond Rioja and Ribera del Duero? In this episode of Eat Sleep Wine Repeat, Janina heads to Spain with Sarah Jane Evans MW, one of the world's leading experts on Spanish wine, to explore the regions, grapes and wine classifications that deserve far more attention - from Jerez and Castilla-La Mancha to Valencia, Madrid and Extremadura.  At the heart of the conversation is Vino de Pago, one of Spain's most fascinating and misunderstood wine classifications. Sarah Jane explains what Vino de Pago actually means, how it differs from Spain's traditional regional classifications and why these individual estates have the freedom to explore distinctive terroirs, indigenous grape varieties and different winemaking styles.  We also explore some of Spain's lesser-known grape varieties, including Merseguera, Albillo Real, Bobal and old-vine Monastrell, as well as the country's extraordinary heritage of old vineyards. Sarah Jane shares the Spanish wine regions she thinks could be the next big thing, from Jerez and Utiel-Requena to Madrid, Extremadura, the Canary Islands and Catalonia, plus her recommendations for Spanish wines under £20.  If you're looking to discover Spanish wine beyond Rioja, learn more about Vino de Pago, explore lesser-known Spanish wine regions and find exciting Spanish grapes and great-value wines, this episode is a brilliant place to start.  This episode was sponsored by Pago Finca Elez. Their Wines available in the UK through Fareham Wine Cellars as well as through importers in Germany, the Netherlands, Switzerland, the Philippines, Japan and Hungary, with additional smaller importers across Europe.    Shownotes 02:53 – What keeps surprising Sarah Jane about Spain — after decades of travelling through the country, why new generations, producers and wines mean there is always something new to discover. 03:58 – Jerez: The Spanish Wine Region Reinventing Itself Beyond Sherry — why Jerez is no longer just about traditional Sherry and how a new generation of unfortified wines is changing perceptions of the region. 06:30 – Jerez Beyond Sherry: Palomino, Albariza Soils & Unfortified Spanish Wine — how unfortified Palomino wines and the region's famous albariza soils could offer a new gateway into Sherry country. 10:05 – How to find the good stuff — Sarah Jane's advice for discovering exciting unfortified wines from Jerez through producers, specialist importers and independent wine merchants. 13:21 – What exactly is Vino de Pago? — understanding Spain's unique single-estate classification and why it was created for distinctive vineyards outside the country's famous denominations. 18:07 – Grandes Pagos de España vs Vino de Pago: What's the Difference?  — how this private association brings together leading Spanish wine estates, and why it should not be confused with the official Vino de Pago classification.  20:29 – A Vino de Pago beside Ribera del Duero — how Abadía Retuerta used the classification to establish its own identity just outside one of Spain's most famous wine regions. 23:15 – Why every Vino de Pago is different — individual grape varieties, altitude, terroir and winemaking mean there is no single style connecting these unique estates. 24:16 – Has Vino de Pago been a success? — how the classification has evolved and why producers can use its independence to experiment beyond traditional regional rules. 27:00 – Discovering Merseguera — the little-known Spanish white grape offering citrus freshness, herbal character and exciting potential in the vineyards around Utiel-Requena. 29:13 – The rise of Albillo Real — another traditional Spanish white variety finding renewed relevance as producers and consumers increasingly look beyond the country's famous red wines. 31:38 – Why is Vino de Pago so difficult to explore? — the surprising lack of a complete online resource covering all of Spain's recognised Vino de Pago estates. 32:35 – Pago Finca Élez — discover one of Spain's pioneering Vino de Pago estates, recognised in 2002 alongside Marqués de Griñón, and its high-altitude vineyards in Castilla-La Mancha.  35:28 – How to discover Spain's Vino de Pago estates — Sarah Jane explains where to research them, including her own guide to the wines of Central and Southern Spain. 37:23 – The Wines of Central and Southern Spain — the years of travel, vineyard visits and personal relationships behind Sarah Jane's detailed guide to some of Spain's most overlooked wine regions. 43:15 – Spain beyond the famous regions — why Madrid, Extremadura, Valencia and Utiel-Requena offer fascinating alternatives for adventurous wine lovers. 45:48 – Why Bobal deserves your attention — old vines, extreme growing conditions, freshness and texture are transforming perceptions of this once-overlooked Spanish grape. 48:02 – Spain's extraordinary old-vine heritage — why ancient vineyards and indigenous grape varieties could become increasingly important as the wine industry adapts to climate change. 51:25 – Which Spanish wine region will be the next big thing? — Sarah Jane looks to the Canary Islands, Catalonia and other emerging regions that could gain greater international recognition over the next decade. 56:59 – The Spanish wine region closest to Sarah Jane's heart — why Jerez, its people, food, bars and changing wine culture continue to draw her back. 58:30 – Spanish wine under £20 — Sarah Jane reveals an unexpected first recommendation. 01:00:07 – Sarah Jane's Spanish wines under £20 — six great-value picks including Marks & Spencer Found Balearic Islands Red, Waitrose No.1 Castillo Perelada Cava Brut, The Wine Society's Rafael Cambra Monastrell Garnacha, Morrisons The Best Albariño, Sainsbury's Taste the Difference Fino Reserva Sherry and Bodega Cerrón Remordimiento from Majestic. 01:03:44 – Discover more with Sarah Jane Evans MW — find her book The Wines of Central and Southern Spain at Academie du Vin Library and use code EATSLEEP15 for 15% off. 📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024, #22 in 2025 and #20 in 2026 in Drinks Retailing's Most Influential People in Drinks list

What does it actually take to become the UK Sommelier of the Year? And how do the world's best sommeliers blind taste wine under pressure? In this episode of Eat Sleep Wine Repeat, Janina sits down with Emma Denney, the newly crowned UK Sommelier of the Year 2026 and Director of Wine at Claridge's, to go behind the scenes of elite sommelier competition, blind tasting and fine wine service. Emma takes us inside the competition - from identifying grape varieties, regions and vintages in a blind tasting, to recognising wine faults by aroma alone, tackling food and wine pairing and serving Champagne under pressure. She also explains how professional sommeliers build their tasting knowledge, read the clues in a glass and develop the confidence to make decisions quickly. But this isn't just an episode about becoming a sommelier. Emma is a brilliant guide to some of the wine world's most fascinating regions and producers. We dive into Champagne and grower Champagne, Northern Rhône Syrah and Hermitage, Jumilla Monastrell, Ningxia Riesling, Margaret River and New Zealand Pinot Grigio, with plenty of bottles and wine travel ideas to add to your list. You'll also learn what RM and NM mean on Champagne labels, why Champagne's chalk soils matter, what Coteaux Champenois is, how lees ageing and late disgorgement affect Champagne, how to recognise common wine faults such as Brett, cork taint and oxidation, and why some of the world's most exciting wines are coming from places you might not expect. So whether you're already deep into wine, studying for a qualification, improving your blind tasting or simply looking for your next bottle, region or wine trip to explore, this episode is packed with things to taste, learn and investigate.   Shownotes 02:30 – What does it take to become UK Sommelier of the Year? Emma reflects on winning the competition and the preparation behind it.  05:03 – The Champagne that started it all — how one bottle sparked Emma's passion for wine and hospitality.  07:06 – Best value wine at Claridge's — Emma's recommendation: Casa Castillo Monastrell from Jumilla.  08:41 – Why Jumilla deserves more attention — modern Monastrell, old vines and one of Spain's most exciting wine regions. 09:27 – Unexpected wines at Claridge's — why Emma champions Canaan Riesling from Ningxia, China. 12:42 – Worth every penny — Emma highlights Northern Rhône legends René Rostaing and Jean-Louis Chave, explaining why mature Syrah can rival the world's finest wines. 14:12 – If money were no object — why Jean-Louis Chave Hermitage remains Emma's dream bottle. 15:52 – A must-visit wine destination — why every wine lover should experience Hermitage and the Northern Rhône. 19:23 – The best part of being a sommelier — introducing guests to new wines and sharing unforgettable wine experiences. 20:54 – Inside the theory exam — the extraordinary breadth of knowledge required to become UK Sommelier of the Year. 22:45 – Lessons from Vincenzo Arnese — how one piece of advice about listening carefully became Emma's biggest competitive advantage during the competition. 23:36 – Blind tasting without tasting — identifying wine faults using aroma alone during the competition semi-final. 25:30 – Recognising common wine faults — Brett, cork taint, oxidation, volatile acidity and how sommeliers train their senses. 27:53 – Train your nose like a sommelier — Emma discusses common wine faults, while Janina recommends Le Nez du Vin aroma and fault kits for improving your tasting skills.  30:26 – Spotting mistakes on a wine list — how sommeliers identify incorrect vintages, appellations and producer details under pressure. 31:13 – How to start a blind tasting — Emma explains the first clues sommeliers look for.  32:03 – Reading the clues in the glass — alcohol, oak, climate and terroir cues that help identify grape varieties and wine origins. 34:34 – Food and wine pairing under pressure — how Emma approached one of the competition's toughest practical service challenges. 37:05 – The visual challenge — recognising legendary winemakers, vineyards and wine tools from a single image. 38:12 – Caroline Frey's Swiss wines — Emma discusses the acclaimed winemaker's latest project beyond Bordeaux and the Rhône. 40:31 – The Champagne pouring challenge — one Jeroboam, twenty-four glasses and one of the competition's most nerve-racking tasks. 43:15 – Why Krug is so revered — barrel ageing, reserve wines and the philosophy behind one of Champagne's greatest houses. 44:46 – Champagne producers to discover — Emma recommends Eric Rodez and explains why grower Champagne deserves more attention. 48:07 – The Champagne riots of 1911 — how protests helped shape today's appellation system. 48:54 – What is sur pointe? — understanding long lees ageing and late disgorgement in Champagne. 50:01 – RM vs NM Champagne: What do the letters on Champagne labels mean?  51:32 – Why does Champagne have chalk soils? Understanding drainage, roots and Champagne's terroir.  52:26 – Who invented sparkling wine? — Christopher Merret and the origins of traditional method sparkling wine. 53:50 – Coteaux Champenois explained — discovering the still wines of Champagne and why they deserve more attention. 54:55 – Egly-Ouriet's still wines — the renowned Cuvée des Grands Côtés  55:14 – Pre-phylloxera Champagne — why Bollinger Vieilles Vignes Françaises remains one of the world's rarest wines. 56:17 – Margaret River — why this remote Australian wine region belongs on every wine lover's travel bucket list. 58:46 – Pinot Grigio deserves a second chance — why New Zealand is producing some of the world's most exciting examples - such as Greywacke Pinot Gris. 📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list.

Think Oregon is all about Pinot Noir? Think again. In this episode I'm joined by Samantha Cole-Johnson, Senior US Editor at JancisRobinson.com and the Master of Wine student who achieved the highest mark in the world in Stage One of the notoriously challenging MW programme, to uncover the side of Oregon that most people never discover.  From cross-border wine regions that ignore state lines to savoury Syrah grown on basalt cobblestones, richer styles of Pinot Gris and a brand-new sparkling wine movement, this episode will completely change the way you think about Oregon. Along the way, we also discuss what the future of wine might look like - and why the biggest challenge facing the wine industry may have nothing to do with wine itself. You'll discover why the Rocks District produces some of America's most distinctive Syrah, why Oregon's Pinot Gris deserves far more attention, how Method Oregon is putting the state's sparkling wines on the map, and the producers and wine regions that should be firmly on your travel wishlist. So, if you're ready to look beyond Pinot Noir, pour yourself a glass, sit back, and enjoy this episode. Shownotes 03:05 – Learning how to communicate wine — how Samantha’s experience in cellars, formal study and wine journalism shaped the way she tastes, writes and speaks about wine today. 05:54 – Do state lines matter in wine? — why geographical boundaries rarely determine wine style, but can have important legal and commercial consequences for producers. 06:53 – Understanding the Columbia Gorge — how rainfall and temperature change dramatically from west to east across this cross-border Oregon and Washington AVA. 08:36 – Visiting the Columbia Gorge — why Portland makes an ideal starting point for exploring its wineries, cycling trails, breweries and famous windsurfing. 09:26 – Inside the Rocks District — what makes this tiny Oregon AVA’s basalt cobblestones and distinctive soils unlike almost anywhere else in the United States. 10:40 – The unmistakable Rocks District flavour — how low acidity, heat and saline soils can create Syrah with savoury, ferrous, rosemary and cured-meat characters. 11:22 – Why Grenache is thriving — the grape varieties performing particularly well in the Rocks District’s hot, dry and intensely sunny conditions. 13:41 – The problem with Rocks District labelling — why many wines grown inside the AVA must legally be labelled as Walla Walla when they are made across the border in Washington. For a deeper dive into Washington State wine, listen to Episode 271 with Chris Stone and Avril Mooney from the Washington State Wine Commission. 15:37 – Cayuse Vineyards and Christophe Baron — why one of the Rocks District’s most celebrated producers chooses not to place the AVA name on his labels. 17:49 – Christophe Baron and Cayuse — why one of the Rocks District's pioneering winemakers chooses not to feature the AVA name on his labels.  18:44 – How to identify wines from the Rocks — why a Walla Walla label does not guarantee Rocks District fruit and what wine lovers should investigate before buying. Producer to look out for who trained with Christophe Baron - Matt Reynvaan of Reynvaan Family Vineyards 20:40 – Oregon beyond the Willamette Valley — exploring the smaller wine regions and cross-border AVAs that exist beyond the state’s best-known centre of production. 21:25 – Why small producers rarely reach export markets — how direct-to-consumer sales in cities such as Seattle and Boise can leave little incentive for wineries to export. 23:23 – Oregon’s artisanal wine culture — how the state developed around small-scale wineries, hands-on farming and producers working with limited resources. 25:32 – Is Oregon wine becoming more commercial? — how new investment, vineyard management companies and larger businesses are changing the region’s traditional identity. 27:23 – Why American wine can be expensive — the impact of land prices, debt, staffing, healthcare, investors and corporate structures on the final cost of a bottle. 30:29 – Looking beyond the romance of winemaking — the economic reality behind owning vineyards, employing staff and running a sustainable family wine business. 31:18 – The authentic small-winery experience — why visiting working producers may involve muddy cellars, vineyard trucks and less glamour, but far greater access to the people behind the wine. 34:53 – Small wineries versus large production — why Oregon still has far more small producers, even as a growing proportion of its wine is made by larger companies. 35:49 – Oregon beyond Pinot Noir — discovering Tempranillo, Bordeaux varieties, Gamay, Chardonnay and the diversity emerging across the state. 38:46 – Pinot Gris or Pinot Grigio? — why Oregon producers use both names and how the label can indicate whether a wine is inspired by Alsace or northern Italy. 39:41 – The classic Oregon Pinot Gris style — fresh, mineral and fruit-driven wines from producers such as King Estate and Sokol Blosser. 40:09 – A richer side of Oregon Pinot Gris — Ridgecrest, The Eyrie and Antiquum Farm demonstrate how old vines, skin contact and oak can create more textured, age-worthy wines. 42:25 – Comparing Alsace and northern Italy — the differences between richer, more powerful Alsace Pinot Gris and the fresher, leaner styles commonly associated with Italian Pinot Grigio. 43:46 – What matters most for Oregon Pinot Gris — why old vines, warmer vineyard sites and individual producers may be more important than any particular AVA. 44:38 – Introducing Method Oregon — the new initiative establishing rules for traditional-method sparkling wine made entirely from sustainably grown Oregon fruit. 46:08 – How Oregon sparkling wine is made — the specialist services helping still-wine producers manage secondary fermentation, riddling and disgorgement. 47:55 – Oregon’s leading sparkling wine producers — the history of Argyle and Soter, and the new vineyards being planted specifically for traditional-method sparkling wine. 49:44 – Developments shaping the future of wine — lower-alcohol fermentation, de-alcoholised wine, growing demand for white and sparkling styles and greater interest in environmental certification. 51:00 – Is declining socialisation hurting wine? — Samantha’s theory that remote working, screen time and fewer shared meals may be more important than generational drinking trends. 52:23 – Wine as a social experience — why encouraging people to gather, connect and spend longer around the table could be essential to the future of the wine industry. 54:04 – Barbecue wine recommendations — Samantha recommends Bedrock Wine Co. for outstanding Zinfandel, alongside lighter chillable reds for relaxed outdoor gatherings. 55:23 – Pairing wine with hand-holding — why Samantha chooses a lower-alcohol Txakoli rosé for an experience that has nothing to do with food. 📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list.

What if that expensive bottle of wine you've just bought isn't what you think it is? In this episode of Eat Sleep Wine Repeat, Janina explores the fascinating - and often shocking - world of counterfeit wine and wine fraud with Maureen Downey, one of the world's leading authorities on wine authentication, provenance and fraud. From fake bottles of Burgundy and First Growth Bordeaux to the infamous Rudy Kurniawan wine fraud scandal, Maureen reveals how counterfeit wine enters the market, which wines are most commonly faked, and how experts determine whether a bottle is genuine. You'll discover how wine experts authenticate suspicious bottles using forensic techniques including the examination of labels, paper, glass, UV light, invisible inks and microscopic analysis. We also explore why wine provenance - the documented history of a bottle's ownership, storage and journey through the market - is so important when buying fine wine. Maureen explains how organised crime has become involved in wine fraud, why even experienced collectors can be deceived, and how technology, blockchain and bottle registration could help protect the wine trade in the future. She also shares practical advice on how to buy fine wine with greater confidence and reduce the risk of purchasing a counterfeit bottle. Along the way, Maureen shares the wines and producers that inspire her today, including Burgundy, Champagne and Jura Chardonnay, reveals why the Côte Chalonnaise is one of the world's most underrated wine regions, and explains why every serious wine lover should experience the food and wine of Piedmont at least once. Whether you're a fine wine collector, an enthusiastic wine lover, planning a wine trip, or simply curious about how to tell if a bottle of wine is authentic, this episode may completely change the way you look at every bottle you buy. To know more, go to winefraud.com Maureen's educational platform dedicated to wine fraud, authentication and provenance.  Shownotes 03:09 – How Maureen discovered wine — why she deliberately began studying wine at just 18 years old and the experiences that sparked a lifelong passion for wine. 05:00 – From hospitality to fine wine — how working in some of New York's greatest restaurants shaped Maureen's early wine career before an unexpected move into wine auctions. 06:44 – Why wine auctions are the ultimate classroom — how working with thousands of bottles from every producer, region and vintage became the ultimate way to learn about wine. 09:40 – Discovering counterfeit wine — the moment Maureen realised wine fraud was far more widespread than anyone in the industry openly discussed. 14:24 – How common is counterfeit wine? — why fake wines exist at every price point, from supermarket shelves to the world's most valuable fine wines. 16:28 – Which wines are most commonly faked? — exploring the different types of wine fraud, from commercial brands to First Growth Bordeaux, Burgundy and rare collectors' bottles. 21:50 – Fighting wine theft — how provenance, blockchain technology and bottle registration could help protect collectors and reduce wine crime. 28:43 – How experts authenticate wine — the forensic techniques used to identify counterfeit bottles, from paper, labels and glass to UV light, invisible inks and microscopic analysis. 32:05 – Bottles that almost fooled the experts — why authentication is a collaborative process and how experienced specialists work together to verify authenticity. 34:14 – The most sophisticated counterfeit wines — how modern counterfeiters have become increasingly advanced and why producers continue adapting their anti-fraud measures. 35:11 – The funniest counterfeit attempt — one of the most unbelievable fake wine cases Maureen has ever encountered and why it was impossible to take seriously. 36:32 – The truth about Rudy Kurniawan — separating myth from reality behind the world's most infamous wine fraudster and the network that supported him. 40:59 – Lessons from investigating wine fraud — what years spent exposing counterfeit wines taught Maureen about trust, psychology and human nature. 43:19 – Buying wine with confidence — practical advice on provenance, trusted merchants and why Maureen founded Chai Consulting to help collectors and consumers buy fine wine with confidence. 47:03 – The wines inspiring Maureen today — why Burgundy, Champagne and Jura Chardonnay remain favourites, plus standout producers including Krug, Domaine Hubert Lamy, Domaine J.F. Mugnier, and Argentina's Bodega Chacra. 49:22 – The world's most underrated wine region — why the Côte Chalonnaise deserves far more attention from wine lovers. 50:50 – A wine experience every enthusiast should have — why eating and drinking in Piedmont belongs on every serious wine lover's bucket list. 📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list.

In this episode of Eat Sleep Wine Repeat, Janina explores Washington State wine - discovering the best wine regions, wineries and grapes that make this one of America's most exciting wine destinations. Joined by Chris Stone and Averyl Mooney from the Washington State Wine Commission, they uncover what makes Washington wine unique, from the famous Columbia Valley and Walla Walla wine regions to ancient flood soils, volcanic landscapes, dramatic climate contrasts and the diverse AVAs producing exceptional wines. Discover why Washington State has become one of the world's most dynamic wine destinations, how its geography shapes the style and quality of its wines, and why a Washington wine road trip belongs on every wine lover's bucket list. From the Cascade Mountains and the rain shadow effect to high-desert vineyards and remarkable terroir, this episode is packed with insights for anyone wanting to learn about wine, deepen their wine education, or plan an unforgettable wine travel adventure. Along the way, Janina tastes some of Washington's most exciting wines, including Riesling, Gamay, Syrah, Cabernet Sauvignon and Grenache, while exploring the producers shaping the future of Washington wine. From iconic wineries to emerging voices, discover the stories, regions and people behind one of America's most fascinating wine destinations. Whether you're discovering Washington wine for the first time or already love American wine, this episode is your guide to the wine regions, grapes, wineries and landscapes that make Washington State one of the world's most exciting wine destinations.   Shownotes 02:34 – Your first stop in Washington State — why Woodinville Wine Country is the perfect introduction to Washington wine before heading into the vineyards. 05:25 – Château Ste. Michelle's legacy — how Washington's pioneering winery helped build the modern wine industry and inspired hundreds of producers. 08:09 – Why Seattle is so green — the Cascade Mountains, rainfall and the dramatic climate contrast that defines Washington State. 09:54 – The Cascade Mountains explained — how the rain shadow creates ideal conditions for growing world-class wine grapes across Eastern Washington. 11:32 – Crossing the state — driving from lush forests into high-desert landscapes and why Washington is one of the world's most visually diverse wine regions. 13:23 – Washington's signature wine grapes — Cabernet Sauvignon, Syrah, Merlot, Riesling, Chardonnay and the incredible diversity of more than 90 grape varieties. 15:33 – Understanding Washington's AVAs — why each American Viticultural Area offers its own unique terroir, climate and wine styles. 17:46 – Eroica Riesling — from Château Ste. Michelle & Dr. Loosen — Janina tastes the 2022 vintage of this iconic Washington State Riesling collaboration. (NY Wines - £20.95) For more on Dr Loosen listen to Episode 218 with guest Ernst Loosen. 19:29 – Ancient Lakes AVA — dramatic canyon landscapes, glacial flood history and why this cool-climate region produces exceptional Riesling. 21:16 – Dry or off-dry Riesling? — producer style, natural acidity and why Washington Riesling continues to evolve. 22:29 – Washington's dramatic diurnal shift — how warm days and cool nights preserve freshness, balance and aromatics. 24:24 – The Missoula Floods explained — the geological events that shaped Washington's famous vineyard soils. 28:32 – Columbia Gorge AVA — where maritime influence meets desert conditions to create one of Washington's most distinctive wine regions. 30:47 – Beyond Columbia Valley — Puget Sound, Lake Chelan and Rocky Reach AVAs showcase Washington's remarkable diversity. 33:01 – Syncline Gamay 2022 — Janina discovers a vibrant expression of Gamay from Columbia Gorge and why it's worth seeking out. $45 from Syncline Winery 35:31 – Washington's remarkable growth — from just a handful of wineries to more than 1,000 producers driven by collaboration and innovation. 39:01 – Why Washington's future is so exciting — affordable land, experimentation and endless opportunities for new wine styles. 39:59 – Dineen Vineyards Syrah 2021— Janina explores Yakima Valley Syrah and how site influences style and expression. $47 from Dineen Vineyards (2023) 41:43  – Kiona Red Mountain Cabernet Sauvignon 2019 — one of Washington's pioneering wineries and the AVA famous for powerful Cabernet Sauvignon. $36 from Kiona (2022) 44:52 – Outstanding value wines — why Washington consistently delivers world-class quality across every price point. 46:50 – Walla Walla wine travel — restaurants, tasting rooms, history and why this should be on every wine lover's itinerary. 49:08 – Grosgrain Grenache GrosgrainVineyard 2022 — a new generation of minimal-intervention winemaking bringing fresh energy to Washington wine. £32 for Columbia Valley Grenache 2023 from Grosgrain Vineyards. 50:36 – Grosgrain's story — how Matt and Kelly Austin left previous careers to create one of Washington's most exciting boutique wineries. 53:37 – L'Ecole No. 41 Perigee Seven Hills Vineyards 2020 — iconic Bordeaux blends including Perigee, Apogee and the internationally acclaimed Ferguson. £64.99 Simply Wines Direct 56:42 – Beyond the vineyards — national parks, mountain hikes, breweries, ferries, wildlife and why Washington is a complete wine travel destination. 57:53 – Picardan in Washington — one of America's rarest wine grapes and the Rhône-inspired wines of Cairdeas Winery. 59:15 – Rattlesnake Hills AVA — an emerging wine region leading the way in sustainability and deserving far more attention. 📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

In this episode of Eat Sleep Wine Repeat, Janina heads to Bordeaux, one of the world's most famous wine regions, to uncover a side of Bordeaux that many wine lovers overlook. Beyond the First Growths and headline names, where can you find great value today? How do you know if a fine wine has been stored properly? And why does provenance and traceability matter so much when buying mature Bordeaux? Joined by Michael Saunders, Group CEO of Coterie Holdings, this episode explores the world of Bordeaux fine wine, from First Growths and Cru Bourgeois to En Primeur, mature vintages and hidden gems across the Left and Right Bank. Whether you're looking to learn about wine, deepen your wine education, discover one of the world's greatest wine regions, plan Bordeaux wine travel, or understand how to buy fine wine with confidence, this wine podcast episode is packed with expert insights, practical advice and stories from inside the world of Bordeaux. Shownotes 04:18 – Château d'Yquem 1967 — the bottle that inspired Michael's lifelong passion for Bordeaux and fine wine. 06:24 – Wine is meant to be shared — the lesson Michael learned from legendary Bordeaux winemakers about enjoying wine rather than overthinking it. 10:58 – Breaking into the wine industry — why curiosity matters more than qualifications when building a career in wine. 13:16 – Bordeaux wine today — why this iconic wine region offers more value, accessibility and hidden gems than many wine lovers realise.  15:25 – The Cellar Series explained — how Hallgarten's fine wine programme selects mature Bordeaux with impeccable provenance and traceability. 18:07 – Peak drinking windows — how Robert Mathias MW identifies the perfect moment for mature Bordeaux to be enjoyed. 20:24 – Bordeaux classifications explained — understanding First Growths, Right Bank wines and why classifications still matter today. 22:39 – Where the real excitement is in Bordeaux — terroir expression, plot selection and why innovation is reshaping the region. 24:09 – Michael's Bordeaux recommendation for value: The brilliant Denis Durantou's wines on the right bank. 28:00 – Which Bordeaux vintages are drinking well now? — why 2012, 2013, 2016, 2017 and other overlooked vintages deserve another look. 29:38 – En Primeur explained — how Bordeaux's futures system works and why collectors still buy wine before it's bottled. 32:18 – Large-format bottles — why magnums and double magnums transform both wine aging and the experience of sharing great bottles. 35:55 – Bordeaux wine travel — the city's wine bars, restaurants and the best places to explore across the Left and Right Bank. 37:42 – Planning a Bordeaux road trip — from Saint-Émilion and Pauillac to Arcachon, Biarritz and San Sebastián. 40:05 – Château Margaux — one of Bordeaux's most breathtaking estates and a must-see destination for wine lovers. 41:13 – Why provenance matters — how perfect storage and traceability protect the quality of fine wine. 44:42 – Hallgarten The Cellar Series Fine Wine Tasting — where wine professionals can experience mature Bordeaux with exceptional provenance. Attendance for the 2027 event is by invitation only and exclusive for the wine, retail and hospitality trade. To register your interest, contact [email protected] 45:30 – Where to buy mature Bordeaux — Michael recommends trusted UK merchants including Lay & Wheeler and Tannin & Oak for wines with impeccable provenance and traceability. 48:28 – Cru Bourgeois explained — the fascinating history behind one of Bordeaux's most important quality classifications. 54:40 – Why Cru Bourgeois offers exceptional value — how today's classification helps wine lovers discover outstanding Bordeaux without First Growth prices. 📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. And loved by the Hallgarten Wines team! RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

In this episode of Eat Sleep Wine Repeat, Janina explores Alto Adige (Südtirol), one of Italy's most exciting wine regions, with Eduard Bernhart, Director of Alto Adige Wines. If you're looking to learn about wine, discover new wine regions, understand indigenous wine grapes, or plan an unforgettable wine travel adventure, this episode is your complete guide to one of Europe's most distinctive Alpine wine destinations.  From indigenous wine grapes like Schiava and Lagrein to internationally renowned varieties including Pinot Grigio, Sauvignon Blanc, Gewürztraminer and Pinot Noir, this episode uncovers how altitude, geology, climate and culture combine to create truly distinctive wines. Along the way, Janina and Eduard discuss mountain vineyards, Michelin-starred restaurants, cooperative winemaking, sustainable viticulture and why Alto Adige deserves to be at the top of every wine travel itinerary. Whether you're a curious wine lover, studying wine, planning a wine holiday or simply looking for your next favourite bottle, this wine podcast is packed with expert insights, practical tasting knowledge and plenty of inspiration for your next wine adventure.  Shownotes 03:28 – Alto Adige explained — why this multicultural Alpine wine region blends Italian and Austrian influences unlike anywhere else. 05:16 – Alto Adige vs Südtirol — why the region has two official names and how bilingual culture extends to its wines. 06:49 – Schiava explained — Alto Adige's indigenous red grape, perfect for elegant, lighter-bodied and chilled wines. 09:19 – Santa Magdalena DOC — why up to 15% Lagrein can be blended with Schiava and how this shapes the wine's style. 10:55 – Lagrein explained — Alto Adige's powerful indigenous red grape with ageing potential and outstanding food-pairing versatility. 13:11 – Santa Magdalena wines — discovering one of Alto Adige's most historic wine villages and Janina's tasting impressions. Wine Tasted: Pfannenstielhof St. Magdalener Classico 2023 14:04 – Elena Walch — how one of Alto Adige's pioneering wineries helped establish the region's international reputation. Wine Tasted: Elena Walch, Vigna ‘Castel Ringberg’ Lagrein Riserva 2022 (€ 43 Direct for Winery) 15:09 – Why Alto Adige produces some of Italy's finest white wines  — altitude, Alpine climate, diurnal shifts and meticulous vineyard work. 17:15 – Why Bolzano is one of Italy's warmest cities — sunshine, porphyry rock and the surprising local climate. 18:39 – Alto Adige's extraordinary soils — volcanic porphyry, Dolomite limestone and glacial deposits creating remarkable terroir diversity. 20:51 – Vineyard altitude explained — how elevation influences white and red wine grapes across the region. 22:53 – Michelin-starred dining — why Alto Adige has one of the highest concentrations of Michelin-starred restaurants in Europe. 24:50 – What does "Vigna" mean? Understanding single-vineyard designations and why they matter. 27:24 – Alto Adige Pinot Grigio — why the region produces textured, mineral-driven expressions that redefine the variety. 30:27 – The cooperative system — how small family growers work together to maintain exceptional quality and sustainability. 33:42 – Tasting Nals Magreid, Hill, Pinot Grigo 2024 (Soho Wine Supply £21) 34:27 – Alto Adige Sauvignon Blanc — a distinctive expression balancing ripeness, minerality, freshness and elegance. Wine Tasted: Cantina Merano Winery “Graf” Sauvignon Blanc 2023 38:01 – Gewürztraminer — why Alto Adige remains the spiritual home of one of the world's most aromatic wine grapes and the first 100 point wine in Italy 42:26 – Alpine white wine grapes explained — Kerner, Müller-Thurgau, Sylvaner, Riesling and Pinot Bianco across Alto Adige's higher valleys. 43:37 – Pinot Noir in Alto Adige — why this cool-climate region has become one of Italy's benchmark producers. 46:30 – Innovation and research — how producers such as Alois Lageder continue experimenting to prepare for climate change. 47:37 – Where to stay in Alto Adige — choosing the perfect base for your first wine travel adventure. 48:46 – Agriturismo experiences — staying among vineyards and connecting directly with local wine producers. 49:45 – Planning the perfect 48-hour itinerary — vineyard walks, mountain scenery, wine tasting and Alpine cuisine. 51:46 – Alto Adige wine travel guide — where to find Alto Adige's wine experiences, tastings and agriturismo stays across the region.    📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list.

In this wine podcast episode, Janina takes you on a deep dive through the Loire Valley - one of the world’s most diverse and fascinating wine regions - using the WSET Diploma textbook as a guide. Whether you're studying for the D3 Wines of the World exam, planning future wine travel, or simply want to learn about wine in a more structured way, this flashcard-style episode explores the Loire Valley from the Atlantic coast to Sancerre in the east. Discover the region’s climate, soils, wine grapes and winemaking styles, including Muscadet, Chenin Blanc, Cabernet Franc and Sauvignon Blanc, while building a deeper understanding of French wine and wine education along the way.   Timestamps 2:18 – Introduction to the Loire Valley - history, the river, and how regions are divided 3:22 – Overview of the regions and key grape varieties - Melon, Chenin Blanc, Cabernet Franc, Sauvignon Blanc 4:13 – Pays Nantais: Region & Grapes - Melon de Bourgogne, Muscadet, and Folle Blanche 4:54 – Pays Nantais: Climate & Challenges - maritime climate, spring frost, and rainfall risks 6:00 – The Melon Grape - why it thrives here, its viticultural traits, and disease vulnerabilities 7:06 – Muscadet Wine Style -fresh, light, high acid; vineyard management and winemaking 9:21 – Sur Lie - what it means, why it matters, and how it adds texture 10:00 – Muscadet Appellations & Wine Laws - AOCs, yields, sur lie rules, and labelling 11:31 – Muscadet Cru Communaux - Clisson, Gorges, Le Pallet, and how they differ 12:30 – Muscadet Commercially - the 1991 frost, the decline, and repositioning 13:34 – Middle Loire: Anjou-Saumur & Touraine – Introduction 13:44 – Key Grape Varieties - Chenin Blanc, Cabernet Franc, and Sauvignon Blanc 14:25 – Climate Across the Middle Loire - Atlantic to continental, rainfall timing risks 15:54 – Sweet Wine Conditions in Anjou - the River Layon, mist, and noble rot 16:26 – Soils of Anjou-Saumur & Touraine - schist, limestone, tuff, and chlorosis risk 17:23 – Chenin Blanc in Detail - viticulture challenges, styles from dry to botrytized sweet 18:59 – Cabernet Franc - viticultural traits, flavour profile, and uses in red and rosé 20:28 – Other Red Grapes - Grolleau Noir, Gamay, and Cabernet Sauvignon 21:43 – Winemaking in the Middle Loire - Chenin Blanc, Cabernet Franc, and rosé techniques 22:51 – Appellations & Wine Law: Overview - how the Middle Loire is structured 23:25 – Anjou AOC - yields, blends, Anjou Villages, and producers labelling as Vin de France 24:55 – Coteaux du Layon - sweet botrytized Chenin Blanc, sub-appellations, yield/alcohol hierarchy 28:48 – Savennières AOC - dry Chenin Blanc, schist soils, La Roche-aux-Moines, Coulée de Serrant 30:42 – Rosé Appellations - Rosé de Loire, Rosé d'Anjou, and Cabernet d'Anjou 32:22 – Saumur AOC - white, red, rosé, and sparkling styles; yields and appellations 33:23 – Saumur-Champigny AOC - Cabernet Franc, soils, style, and commercial history 34:41 – Touraine AOC - styles, grapes, subzones, Vouvray, Montlouis, Bourgueil, and Chinon 39:05 – Central Vineyards: Introduction -  the eight AOCs of the far east Loire 40:08 – Central Vineyards: Climate - continental conditions, frost, hail, and long daylight hours 41:09 – Sauvignon Blanc - viticulture, flavour profiles, and the effect of canopy and picking date 43:28 – Winemaking in the Central Vineyards - fermentation, MLF, and oak use 44:41 – Sancerre AOC - grapes, yields, history, style, and top producers 46:16 – Sancerre Soils - caillote, terre blanche, and silex, and how each shapes the wine 47:11 – Pouilly-Fumé AOC - style differences from Sancerre, frost risk, and bottle age 47:54 – Other Central Vineyard AOCs - Reuilly, Quincy, Menetou-Salon, and bonus appellations 50:04 – The Loire Today: Trade & Commerce -  family estates, négociants, exports, and market structure 51:00 – Négociants -  their role, consolidation, and the blurring line with estates 52:00 – Organic, Biodynamic & Natural Wine - the Loire as a hub, Nicolas Joly, and Vin de France   📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

In this episode of Eat Sleep Wine Repeat, Janina is joined by Natalie Christensen, Chief Winemaker at Yealands, to explore one of the world's most recognised wine regions: Marlborough in New Zealand. Together they dive into the differences between the Wairau Valley and Awatere Valley, uncovering how climate, soils and geography create remarkably different expressions of Sauvignon Blanc. From aroma compounds and winemaking decisions to sustainability, sub-regionality and the future of New Zealand wine, this episode is packed with insights for anyone looking to learn about wine, deepen their wine education, understand wine grapes and discover why Marlborough deserves to be considered alongside the great wine regions of the world. There is also plenty of inspiration for wine travel, with Natalie sharing what visitors can expect when exploring the stunning Yealands vineyards on New Zealand's South Island. Shownotes 03:12 – Discovering Marlborough — Natalie introduces New Zealand's most famous wine region and explains what makes the Awatere Valley so unique. 04:15 – Vineyard location matters — how close Yealands' vines sit to the dramatic coastal cliffs overlooking the Pacific Ocean. 07:17 – Awatere vs Wairau Valley — temperature differences, diurnal shifts and how climate shapes wine styles. 08:20 – Why Marlborough Sauvignon Blanc is so intense — sunlight, climate and natural vineyard conditions behind its famous aromatic profile. 09:47 – Thiols and methoxypyrazines explained — the aroma compounds that define Sauvignon Blanc and how winemakers influence them. 11:40 – Can Sauvignon Blanc age? Exploring the surprising ageability of Marlborough Sauvignon Blanc and how its character evolves over time. 14:26 – Understanding the Yealands range — from the flagship Marlborough Sauvignon Blanc to Reserve, Single Vineyard and the iconic L5 Block. 16:04 – Tasting Yealands Marlborough Sauvignon Blanc 2025 — Janina's tasting notes and what makes this classic New Zealand wine style so appealing. (Retails around £10: Asda, Sainsbury’s, Tesco, Morrisons, Ocado) 17:10 – What makes the Reserve different? Natalie explains the vineyard selection and winemaking decisions behind the Yealands Reserve Sauvignon Blanc 2024 (Retails around £12.50: Sainsbury’s, Tesco, Ocado, Morrisons, Waitrose) 20:44 – Expression of grape or expression of place? Why Sauvignon Blanc may be one of the best wine grapes for showcasing terroir. 22:07 - Tasting Yealands Estate Single Vineyard Sauvignon Blanc 2024 (Retailer: ND Johns - £15.50) 25:41 – Tasting Yealands Estate L5 Block 2024 — Yealands' most coastal vineyard site and a Sauvignon Blanc that truly captures a sense of place. (Retailer: ND Johns - £19.45) 33:09 – Yeast selection and fermentation — how different yeast strains influence flavour, texture and aromatic expression. 33:21 – X5 and Delta yeasts — the strains most commonly associated with enhancing Sauvignon Blanc's signature aromatic profile. 37:07 – Babydoll sheep and sustainability — the famous miniature sheep helping manage the vineyards naturally. 38:39 – Sustainability beyond the sheep — cover crops, biodiversity and vineyard practices that improve both wine quality and environmental outcomes. 39:49 – Carbon-positive ambitions — how Yealands is reducing its carbon footprint through renewable energy, lightweight bottles and innovative logistics. 41:55 – Sauvignon New Zealand 2027 — Natalie shares details of the upcoming international celebration of New Zealand Sauvignon Blanc. 42:56 – The future of Marlborough Sauvignon Blanc — sub-regions, site-specific wines and the rise of boutique producers. 43:50 – Wine travel in New Zealand — what visitors should experience when exploring Yealands and the Awatere Valley. 44:53 – The White Road Tour — scenic viewpoints, wildlife, vineyards and one of New Zealand's most memorable winery experiences. 45:52 – Why visiting vineyards changes everything — how standing among the vines transforms your understanding of Sauvignon Blanc. 46 :37 – One final takeaway — why Marlborough Sauvignon Blanc is far more diverse than many wine lovers realise.   📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

In this episode of Eat Sleep Wine Repeat, Janina is joined by nomadic winemaker Darren Smith, founder of The Finest Wines Available to Humanity. Having worked harvests across Chile, Bolivia, Peru, Portugal, Spain and the Canary Islands, Darren shares stories from some of the world's most overlooked wine regions and explains why old vines, heritage wine grapes and local traditions continue to inspire his winemaking philosophy. Together, they explore País, Negra Criolla, Quebranta and Palomino, discovering how these historic wine grapes travelled across continents and evolved into unique regional identities. Along the way, they discuss minimal intervention winemaking, tree-trained vineyards, volcanic terroir and flor-aged wines, while uncovering extraordinary wine travel destinations that rarely make the spotlight. Whether you want to learn about wine, deepen your wine education, discover lesser-known wine regions, understand heritage grape varieties or plan your next wine travel adventure, this wine podcast episode is packed with fascinating stories, expert insight and remarkable wines.   Shownotes 02:45 – Darren Smith's journey into wine — from journalism and wine writing to becoming a nomadic winemaker. 04:13 – Working with Dirk Niepoort — lessons learned from one of the world's most influential winemakers. 06:35 – How Dirk Niepoort's philosophy of infusion over extraction helped shape Darren's own approach to winemaking. 07:34 – The story behind The Finest Wines Available to Humanity and the inspiration for Darren's unconventional wine brand. 08:44 – Why Chile became a defining chapter in Darren's nomadic winemaking journey. 10:59 – The biggest challenge of constantly moving between wine regions, grape varieties and winemaking cultures. 12:46 – País explained — working with Chile's historic heritage grape and why it's perfect for modern chillable red wine styles. 17:21 – Life in Bío Bío, Chile — old vines, traditional farming and one of South America's most exciting wine regions. 19:21 – Minimal intervention wines in southern Chile — preserving purity, freshness and vineyard character. 21:07 – Tasting a País from Ignacio Pino in Itata — 150-year-old vines, granite soils and remarkable precision. 21:51 – Janina's tasting notes — lavender, herbs, freshness and the delicate character of old-vine País. 24:21 – Darren Smith and Ignacio Pino Roman’s 2022 Itata País £32 TFWATH.COM  25:08 – Negra Criolla explained — the Bolivian expression of Listán Prieto and its fascinating history across the Americas. 29:14 – Bolivia's tree-trained vineyards — why the Cinti Valley looks more like a jungle than a vineyard. 31:13 – País / Negra Criolla — how the same grape variety is nuanced in different regions and how terroir shapes this grapee. 32:07 – Jardín Oculto and the rise of Bolivia's most talked-about winery. 33:59 – Bolivia's extreme vineyards — some of the highest wine-growing sites in South America. 35:11 – Viñas Viejas Negra Criolla 2024  from Bolivia's Cinti Valley (Not currently available in UK) 35:35 – Ica, Peru — discovering one of South America's oldest and most important wine regions. 37:24 – Quebranta explained — Peru's signature grape variety and its connection to Listán Prieto. 38:39 – Peru's desert vineyards — Pacific influence, sandy soils and the geography that shapes these wines. 39:59 – Working with Raúl Moreno — Palomino, Jerez and the revival of unfortified expressions of the grape. 42.58 - Darren Smith and Raul Moreno’s Palomino 2022 £36 TFWATH.COM 43:31 – Jerez and albariza soils — flor ageing, terroir and Darren's experience making Palomino in southern Spain. 47:30 – Further Palomino recommendations — producers to explore including Luis Pérez, Ramiro Ibáñez and Raúl Moreno. 49:04 – What Darren learned from Victoria Torres Pecis and why La Palma remains one of the most inspiring wine travel destinations in the world. 53:08 – Trás-os-Montes explained — one of Portugal's least-known wine regions and its historic field blends. 53.42 - Darren Smith and Arribas Wine Company Palhete 2024 £32 TFWATH.COM 54:51 – Tinta Gorda (Juan García) — a little-known grape variety helping define the wines of Trás-os-Montes. 57:52 – The most misunderstood wine region Darren has worked in — and why Jerez deserves far more attention than just Sherry. 📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

Romania is home to some of Europe's most exciting indigenous grape varieties, yet remains one of the continent's most overlooked wine destinations. In this episode, Janina sits down with Winemaking duo and Husband and Wife, Nora Iriarte and Hartley Smithers of Cramele Recaș to explore Fetească Neagră, Fetească Regală and Fetească Albă, uncovering why Romanian wine deserves far more attention from wine lovers around the world.  Along the way, they debate cork versus screwcap, discuss natural fermentation and minimal intervention winemaking, explain how climate change is affecting Romanian vineyards, and reveal the realities of producing quality wine at scale.  You'll also discover Romania's key wine regions, get wine travel recommendations for Timișoara, learn why Fetească Neagră is one of Europe's most exciting red grapes, and hear firsthand what modern Romanian winemaking looks like today.  Shownotes   1:45 – Introduction to Cramele Recas and their sustainability credentials   3:49 – An overview of the wine regions in Romania 06:19 – Nora's unforgettable introduction to the wine world and the hilarious misunderstanding that filled her car with wine samples. 09:13 – Hartley's biggest lesson after decades in wine: why not everything in wine education should be accepted without question. 13:03 – Cork versus screwcap: a candid discussion about wine closures and preserving wine quality. 14:35 – The winemaking tasks they secretly love most, from lees stirring to hand plunging. 17:24 – Nora's passion for blending logistics, mathematics and winery efficiency. 18:53 – Romania's key indigenous wine grapes explained: Fetească Regală, Fetească Albă and Fetească Neagră. 21:34 – Tasting M&S Fetească Albă (£8 Ocado): flavour profile, food pairing suggestions and why Romanian whites deserve more attention. 24:10 – Why Romanian wines deliver exceptional value and how Cramele Recaș maintains quality at every price point. 26:18 – The hidden challenges of producing wine in million-litre fermentation tanks. 29:19 – Minimal intervention winemaking and preserving the true expression of the grapes. 30:54 – Tasting Selene Fetească Neagră 2023 (£19.14 Firth & Co): Romania's flagship red grape and its distinctive silky tannins. 32:51 – Other native Romanian varieties and the growing international interest in indigenous wines. 35:02 – Exploring Romania's wine regions: Banat, Transylvania, Moldova and the influence of climate and geography. 36:50 – Expanding beyond Banat: the story behind Cramele Recaș's second winery near Moldova. 37:33 – Higher altitude vineyards, sparkling wine production and where Romania's coolest wine regions are found. 38:46 – Climate change, vineyard resilience and adapting to increasingly unpredictable vintages. 39:50 – The biggest challenges facing Romanian wine over the next twenty years. 44:54 – What Nora and Hartley brought back from Australia to improve modern Romanian winemaking. 45:38 – Which wine grape is the hardest to get right every vintage? The challenge of Fetească Neagră. 48:12 – A perfect wine travel itinerary for Timișoara, one of Europe's most underrated cultural destinations. 51:29 – ROVINHUD: the Romanian wine festival every wine lover should know about. 52:52 – What visitors should pay attention to when touring Cramele Recaș.   📩 Email: [email protected] 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list