Episodios
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We have a very special guest today on the podcast… Lucas Larvenz. Lucas is a young musical prodigy born and raised in Miami who established himself as a contemporary powerhouse within the electronic music community. He joins us today to not only drink some delicious rose but also fill us in on his new song ‘Right my wrongs’ that comes out this Friday April 26, 2024.
Watch us taste a 2022 Rose from Emeritus Vineyards as I simplify to Lucas how this Rose was made and walk him through tasting notes when it comes to drinking wine. We get into how we met, his story on his musical journey and how he continues working hard to amplify his sound and cultivate music that inspires others.
Tune in now to get all the details. You don’t want to miss this one!
1:05 - Introducing Lucas Larvenz
3:10 - What is vintage
4:25 - Dart board or wine wheel?
4:50 - How is Rosé made
6:20 - Lucas wine notes
7:50 - Drink or chug?
8:15 - How did Lucas start in the music industry
9:10 - Martin Garrix = game changer
9:55 - How Nicole and Lucas met
11:30 - Special announcement
12:15 - What to expect from Lucas musically
13:45 - How to go after what you want
14:20 - Lucas’ first gig at club Space
16:05 - Wynwood fear factory
16:45 - Mom made it happen
19:00 - Sneak peak of ‘Right My Wrongs’
21:30 - Call Nicole for wine bottles
Today’s wine: 2022 Ruby Ruby Emeritus Vineyards
this is sold out but the 2023 vintage is being released this Saturday April 27th!ROSE EMERITUS VINEYARDS
Pre-sSave ‘Right My Wrongs’ now — https://7clouds.fanlink.tv/RightMyWrongs
Connect with Lucas:
Instagram: www.instagram.com/lucaslarvenz/?hl=en
TikTok: www.tiktok.com/@lucaslarvenz
Facebook: www.facebook.com/lucaslarvenz/
Twitter: twitter.com/lucaslarvenz
Connect with me on IG @sipandgrowpodcast
Get your FREE Wine Aroma Wheel at https://stan.store/nicoledipasquale
Check out my Italian Wine Guide at https://stan.store/nicoledipasquale
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DAO = the most important wine region in Portugal. Today I open up a wine from this region and taste Portuguese wine for the first time ever. Dao is located in the northern part of the region, south of the Douro Valley. It is named after the Dao River and a majority of the region’s vineyards are located along this river. The altitudes in this area help maintain healthy vines and grapes and also increases diurnal temperature variation (the difference between the highest temperature of the day and the lowest temperature of the night) which impacts the grapes ripening pattern in a positive way.
Producers in this region commonly implement a lengthy maceration during fermentation which is the process of soaking the grape skins in the grape juice. They do this in order to extract as much color, flavors and tannins from the skins in order to create a big, bold and tannic red wine. Today’s producer is a family owned vineyard (small production) and their estate is surrounded by pine trees on a high hill overlooking Serra da Estrela (Portugal’s tallest mountain). They planted the vines in 1988 and everything is organically grown and hand harvested.
I open up about feeling burnout and get into detail as to why it’s important to recover physically and mentally. Everything is connected and if your tank is running on empty, it is impossible for you to give 100% at home, in your relationships, in your workout, at your job, etc. Sometimes taking a break is what is necessary for you to reset and refill your tank. After all, you need to be 100% in order to give others your best self.
Tune in now to learn more about Dao, this wine I open up and dive into what to do when you are feeling burnout. I hope you enjoy this episode with a nice glass of wine!
1:45 - One of the most important wine regions
3:22 - Highest ranked wines in Europe
4:25 - Altitudes & how they affect the grapes
5:25 - Diurnal temperature variation
6:40 - Oak maturation + lengthy maceration
9:00 - Information on today’s producer
10:15 - Where to find today’s wine
11:15 - I am burnt out
11:45 - Shout out to my friends
12:30 - Regulate your nervous system
13:10 - Athlete mindset
14:25 - Running is so good for you
15:45 - The importance of resting & recovering
16:35 - Listen to your body
18:30 - Be in tune with what you need
20:15 - Tasting notes on today’s wine
22:30 - Rest & recover
Today’s wine: Artesania Portugal Dao 2019
LINK TO TODAY'S WINE
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¿Faltan episodios?
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Right and left bank…What is that? I simplify what this means when it comes down to wines from Bordeaux. I watched a show on Apple TV called Drops of God that really opened my eyes to how the French wine world (along with talking to wine experts in the real world too lol). Overall, I will say that the regions in France are prime for making excellent wines.
The French are very particular with how they regulate their wines and take winemaking very seriously. I was fortunate to attend the Union Grand Cru wine event in Miami, FL where I tasted the best of the best from Bordeaux from both the right and left bank.
Today’s wine was one of the bottles I tasted that day. Listen to this episode now to learn more about what the “right bank” and “left bank” means when it comes to Bordeaux and taste this wonderful Bordeaux blend with me as I express to you my overall thoughts on French wines.
1:45 - Drops of God
3:15 - France is #1 for wines
4:20 - Union Grand Cru
7:00 - Introducing today’s wine
8:10 - Left bank & right bank
9:20 - They are always in competition
11:25 - French wine prices
13:20 - History on the Chateau
14:30 - Olfactory analysis
16:05 - Taste the wine
17:58 - Rating of the wine
Today’s wine: Chateau Ormes De Pez 2020 $40
GET THIS WINE
*Gironde Estuary - Dordogne & Garonne rivers
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Today I open up a Crianza from Protos (today’s producer) located in Valladolid, Spain located about an hour away from Madrid in the wine region of Ribera del Duero. Valladolid is one of the four provinces located in Ribera del Duero and Protos is one of the first wineries in this region.
Most of the vineyards at Protos sit on the south facing hills giving them optimal sunlight for maturation. The soil is predominantly limestone, they have a manual harvest and hand sort the grapes on the sorting table. They produce about 3.5 million bottles of wine per year… WILD.
Tune in as I open up this bottle of Crianza from one of Spain’s largest wineries and get into why growth is important in order for you to be the best version of you. Let me know what you think of this one!
2:50 - One of the biggest wineries in Spain
3:18 - Ribera del Duero
4:07 - Special guest comes on camera
5:05 - Purpose of Peñafiel Castle
5:45 - Their mission as a company
6:30 - What is growth?
7:15 - We will always have ups and downs
7:45 - Your lessons will always be repeated
9:00 - Background on Protos & this vintage
10:50 - Olfactory analysis
13:35 - Well-produced Tempranillo
Today’s wine: Protos Crianza 2017
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I was at my local Mega Spirits and came across a Pinot Noir Rose from Spain in the sale section… we love a sale. I took a $7.50 gamble and bought this random wine to see if it would be good.
In today’s episode I get into this particular bodega owned by two brothers, Hugo and Diego Ortega. Located in central Spain, their vineyard is in the cold section of Ribera del Duero at over 3,000ft of elevation and they primarily plant Pinot Noir. Their philosophy is to value Pinot Noir, produce wines with their own personality and make sure their wine is a faithful reflection of where they came from.
These brothers inspired me to talk about how all of us are creators because they view winemaking as art, requiring creativity and inventiveness. Tune in as I get into their story, taste the wine and go over my view points on all of us being creators.
2:25 - Intro to today’s wine
3:07 - Sales section wine
4:00 - They specialize in Pinot Noir
4:40 - Winemaking is art
4:55 - The Creative Act
5:45 - Read a section of the book
7:35 - We are all creators of our life (& in life)
8:15 - Ortega brothers (wine) viewpoint
8:45 - Everything you do is art
9:10 - If you don’t enjoy what you are doing….
9:35 - Mentors
10:30 - Suspicious cork
11:45 - We always have the answers we need
12:40 - Visual and Olfactory analysis
13:05 - Rose theory
14:10 - Wine visuals
15:30 - Taste the wine
17:25 - Rate the wine
Today’s wine: 2018 Pavina Rose
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I have unlocked the white wine madness… once you start you can’t stop. I am getting so much more comfortable with tasting different white wines and today I get into Godello, a grape varietal from the northwestern part of Spain in Galicia. This area is known as the gateway to Galician lands. It is filled with granitic soils which ultimately pushes the roots of the vines deeper into the ground causing them to probe for nourishment which can result in the vines being more resistant to extreme conditions (ex. heat & drought).
Today’s wine producer is located on the slopes of Valdeorras, among the mountain along the passage of the river called Sil. Tune in as I get into tasting this delicious white wine while talking about my entrepreneurship journey update, letting go of control and riding the wave of where life takes you. Ultimately, you always end up being exactly where you need to be.
3:08 - Deep clay soils + granite rocks
4:45 - High on acidity
6:00 - No cork, no problem
6:25 - Only be part of positive environments
6:45 - Let go of control
7:05 - Ride the wave of life
9:10 - Everyone is in your life when they need to be in your life
10:15 - No encounter is random
10:40 - Visual Analysis of the wine
11:30 - Taste the wine
12:35 - What foods I would pair with this wine
14:25 - I rate this an 8.7/10
Today’s wine: O Laura do Sil Godello Pago de los Capellanes $22
LINK TO TODAY'S WINE
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Uruguayan red wine from a family who’s been producing wine since the early 1900s. Around 1870 Francesco Pisano arrived from La Liguria, Italy to Uruguay. In 1914 his son, Don Cesare Secundino Pisano, moved to Progreso and planted vineyards. It took them about 10 years to produce wine and in 1924 the first family vintage was created.
Currently, the vineyard is run by the 4th generation of three brothers: Gustavo (the winemaker), Eduardo (Argonomist) and Daniel (export manager). I love this family story because they are all about loving what they do and I feel their passion through their story and expressed in their winemaking process. In this episode I go over their wine making practices and their entire process from vine to glass. Also, I touch on the subject of how our passions will always be tested and when we are truly passionate about something success is always waiting on the other side… it’s just up to us to trust and show up every day continuing to do what we love.
Today’s wine is a red blend made of 55% tannin, 40% Syrah and 5% Viognier. I hope you enjoy this episode (and wine)!
1:25 - A wine I have never tried before
2:00 - History on the producer
3:20 - 1914 vineyard was planted
4:15 - 4th generation running the show
5:25 - Family-size of the vineyard
6:30 - Next winemaker to take over the family business
7:15 - Biodynamic and organic
7:25 - IPM (Integrated Pest Management)
8:20 - Random grass fun facts
9:30 - Red wine blend %
10:15 - Your passions will always be tested
11:35 - When something doesn’t go your way
12:05 - Nothing is random
13:05 - Deep conversations
14:25 - It’s up to us to notice the signs
15:18 - The perfect timing
16:20 - Olfactory & visual analysis
18:15 - I prefer this with food
19:20 - Rating the wine (not my favorite)
Today’s wine: 2021 Red Blend Pisano $19
LINK TO BUY TODAY'S WINE
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The most popular white wine from Spain…. Albariño. Today’s wine is located in the Rias Baxias part of Galicia in the Salnes valley (also known as the “capital of Albariño). It is home to an annual festival called “Festa Internacional do Albariño”.
I dive into talking about the misconception behind red wines for people who are just getting into wine and tell me they only like white wines because they taste “sweet” and red wines are “dry”….spoiler alert most wines are “dry” wines but it’s about finding the ones you like. This involves understanding the components of wine and what flavor profiles meet your taste buds. It’s ok to have a specific wine palette but ultimately you don’t know what you like until you try different types of wines.
Tune in to learn more about this region, the wine and how acidity and tannins are important for you to see what you do and don’t want in the wines you drink. Let me know what you think and if you get to try it, tell me if this wine is the right fit for you.
1:25 - Intro to today’s wine
2:15 - Galicia location
2:50 - Salt river bed history
3:35 - 66% of Albarino produced in Salnes valley
4:00 - Open the bottle
4:20 - Story time about new wine drinkers
5:30 - The two most important components when drinking wine
6:10 - Acidity vs. Tannins
7:20 - It all depends on the situation
8:16 - I love pairing wine with my food
9:45 - Visual analysis
11:45 - Taste the wine
13:15 - Sour apple lollipops
14:25 - Rating on the wine
Today’s wine: 2022 Albariño Mar de Frades $26
Mar de Frades - Total Wine
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Let’s talk Tempranillo, one of the most popular grape varietals in Spain. Why is Rioja one of the best wine regions in Spain? I get into this in this episode because as one of the most popular wine regions in Spain, Rioja’s climate and soil is optimal for grape vines to thrive in. The clay like soil allows the vines to thrive and not only gives them hydration when needed because of the easy water retention within these soils but also can easily drain water when there is an excess amount within the soils. We get into soils, potassium and why all these factors aid in creating a delicious wine.
Soils high in potassium = lower acidity. When calcium is thrown into the mix it signifies higher acidity in the grapes because it over powers the potassium present in the grapes. Another positive thing about calcium is that it protects the berries from diseases and creates a protective barrier within the cell wall of the berry…. aka it aids in berry health. This creates an overall great acidic and tannic structure within the grapes.
Tune in as I open a 2007 vintage from one of the most popular wine producers within the Rioja region. It’s a go to producer if you aren’t too familiar with Spanish wines. I am excited to hear your thoughts!
2;30 - Grape varietals
3:10 - Regulated Spanish wine
4:00 - Soil explanation
4:45 - My favorite soil for grape vines
5:10 - Water retention
6:10 - Soils high in calcium
6:45 - Highly acidic wine
7:25 - Good cell structure within the grape
8:20 - My favorite soil
9:00 - Open the wine bottle
10:00 - Hectares to acres
10:30 - Aging process
11:25 - Age is just a number
12:35 - Olfactory analysis
13:50 - Try the wine
16:00 - Rate the wine
16:15 - What food I would pair this with
Today’s wine: 2007 Herders del Marques de Riscal Rioja (Reserva) $48
https://www.wine-searcher.com/find/marquis+de+riscal+rsrv+doca+rioja+alavesa+spain/2007/usa-fl-y
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I was inspired to talk about my historic wine cave experience when I visited a bodega in a small town in La Rioja back in 2022. The bodega is called Lecea. The coolest part is that their cellar is all under a cave and we had a detailed tour explaining all of their winemaking practices and traditions. I even get into talking about how they used goat skins to transport the wine in the 12th, 13th and 14th centuries.
The wine I open today is a white wine from Asua (the producer) in the northern part of Rioja made of 100% Viura grape varietal. As a 5th generation family of winemakers, Asua is known to stick with tradition, quality and innovation… they wouldn’t have it any other way. I get into the history behind the small town called Haro, the capital of the region Rioja. They celebrate the territorial dispute that happened way back when between Haro and the surrounding villages as a yearly festival every July 29th called “La Batalla del Vino”… aka they throw a bunch of liters of wine at each other.
Tune in to learn more about this white wine and I hope you grab the bottle at your local total wine to taste along with me! Trust me this one is delicious and worth it.
2:15 - Bodega Lecea
3:20 - Wine transportation in a goat
4:30 - Explore a cave… filled with wine
4:50 - Intro to the Viura grape varietal
6:00 - Spanish classification
6:55 - Today’s producer… Asua
8:05 - When the Phoenicians took over…
8:35 - Territorial disputes = modern festivals
9:30 - Tradition, quality & good wine
10:30 - Visual analysis of the wine
10:50 - Calcareous soils
11:45 - Olfactory analysis
12:40 - High acidity with a touch of sneaky tannins
13:10 - If Chardonnay & Riesling had a baby…
13:55 - Wine rating
14:20 - Food pairings for this white wine
Today’s Wine: 2020 Asua White Wine Rioja $17
https://www.totalwine.com/wine/white-wine/viura/asua-rioja-blanco/p/349544750
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About 5 years ago, I visited Quebec, Canada and had the pleasure of going to a vineyard in Quebec City called Vignoble Les Murmures. Daniel and Monique are this lovely couple who own this vineyard and are super passionate about winemaking. Crop management, wine production, bottling, etc. they do it all and run the whole vineyard themselves. Overall, I talk about the hospitality I experienced during my visit in their space and how I even got to try some smoked salmon and pork Daniel makes on property in his own smoker.
With Burgundy-like climate, they grow about seven different grape varieties on their land. The wine I review today is made of 100% Ste-Croix grape varietal which tends to be on the more tannic side and it happens to be a 2013 vintage…tune in to see if the wine still tastes good after so many years.
1:20 - Quebec, Canada
2:20 - Daniel and Monique’s story behind their wine journey
3:05 - Agronomists
3:55 - Wine amateurs
5:15 - Le Chenepan
6:05 - Smoked salmon and pork experience
7:25 - Wine tour in Quebec
8:15 - Ste-Croix fun facts
8:50 - Did the wine go bad?
10:10 - Rebranded
10:40 - Tasting notes
11:40 - Nicely saying this wine was not it
13:05 - The tour is totally worth it
Today’s Wine: 2013 Vignoble Les Murmurs Le Chenapan
(linked below is the 2019 vintage)
https://lesmurmures.ca/boutique/le-chenapan/
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Today we get into something that is super popular in the wine world…Beaujolais Nouveau. This wine is made of 100% Gamay grape. What makes this wine so popular is that the grapes are harvested, bottled right after the fermentation process and sold in the stores the same year it is harvested. It is meant to be a young wine that you can drink right away. Traditionally, it is meant to celebrate a successful end of the harvest.
The way this wine is made is through a process called carbonic maceration. In the carbonic maceration process, a closed vat (allowing no oxygen in) is used with whole grape clusters for fermentation adding in carbon dioxide as needed.
They always release this wine around November (around thanksgiving time) in the US. Try it out, let me know what you think!
1:35 - Intro to today’s wine
2:30 - Young wine you drink
3:40 - Carbonic maceration vs. semi-carbonic maceration
4:11 - Semi-carbonic maceration
6:20 - Visual analysis of the wine
7:15 - What happens after the first fermentation
7:45 - Pressed wine
8:15 - Adding in stems for some tannins
9:00 - Olfactory analysis
9:45 - Malolactic fermentation
11:30 - Rating on this wine
Today’s wine: 2023 Duboeuf Beaujolais Nouveau $16 (since the season passed for it, its now on sale for half the price through this link below)
Get my Beaujolais now
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My last episode filmed in the west coast (for now hehe) and it’s bitter sweet. I decided to cheers to my wine harvest experience with a sparkling red wine… aka Lambrusco.
This is an Italian dry red sparkling wine and my go to for friends who don’t necessarily drink red wines. In my opinion, Lambrusco is the perfect intro to red wines if you are a white wine/sparkling wine drinker wanting to start venturing into the red wine world.
Fun facts about Lambrusco is that it is the main grape grown in the region of Modena (this region is also known for it’s balsamic vinegar and being the home of Ferrari). Today we try this delicious sparkling red wine while reflecting on my wine harvest experience as it comes to a close.
Tune in for all the details and cheers to another day sippin’ and growing with you!
1:24 - Last week in Sebastopol
2:20 - Reflecting on my experience
2:45 - What is Lambrusco
4:00 - Background on today’s producer
5:00 - Well balanced Lambrusco
5:50 - Fun facts about Modena
6:50 - Open bottle for tasting
7:35 - Great introductory to red wines
8:50 - Olfactory analysis
9:45 - Thoughts on the taste of this wine
12:15 - Reflection on my wine harvest experience
13:30 - Make the right connections
14:35 - Feeling of fear
15:55 - Surround yourself with the right people
16:25 - My biggest takeaway
17:45 - Just learn and make mistakes
Today’s wine: 2022 Bruno Zanasi Lambrusco
(The cheapest I found online is $20, I got it for $16 at Bottle Barn)
https://www.thewinecrush.com/products/bruno-zanasi-2022-lambrusco-grasparossa
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Finally getting into French wines today. I’m pumped because this is a little out of my comfort zone (currently learning more about them and how the French wine system works). I know French wines have a delicious reputation and well, as wine experts would say, historically are some of the best wines out there.
Today I open up a Chateauneuf du Pape aka the pope’s wine. Back in the 13th century, Pope Clement V moved from Rome, Italy to France to the region Chateaunef du Pape. He loved wine and was the first person to actually make wine in that region… which technically makes him the first winemaker ever in that area.
Chateauneuf du Pape (located in southeastern France) is a wine area in Rhone Valley near Avignon. Grenache is one of the most widely planted red wine grape varieties in the world. Chateauneuf du Pape only permits 13 types of grapes where the Grenache grape is always the base in the blend. In this bottle I open today, it is made of 70% Grenache, 15% Syrah and 15% Mourvèdre.
Here you will learn some history on the wine region, the terroir and my overall thoughts on this specific wine. I hope you enjoy this episode and get yourself some ‘vin du pape’ (pope wine)!
1:30 - Intro to today’s wine
2:45 - History on the region
3:05 - Pope Clement V moves from Rome
4:44 - 13 different grape varietals can be used for this wine
5:45 - Quartzite and the alpine glaciers
6:45 - Grenache grape oxidizes easily in wood
7:25 - Grenache is vinified in cement tanks
8:05 - Foudre aka large barrels
9:40 - Open the bottle for wine tasting
10:20 - Climate/Seasons in the Chateauneuf du Pape region.
11:25 - Olfactory analysis
13:30 - Wine description after tasting it
14:05 - Rating for today’s wine
Today’s wine: 2020 Domaine de la Charbonniere Chateauneuf du Pape $42
https://vinonueva.com/products/domaine-de-la-charbonniere-chateauneuf-du-pape-2020
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My family came for a weekend to visit me during Harvest and I was able to experience Napa with them! My favorite vineyard that was definitely my "weekend favorite" and that I highly recommend you visit if you ever have the opportunity to do so is called Palmaz. It is owned by Julio Palmaz, an Argentinian doctor who is known for inventing the balloon-expandable stent (life-changing invention = let’s buy a vineyard and make wine lol). Him and his wife had a passion for wine making and bought a good chunk of land (around 600 acres) in Napa Valley in 1997. The land is beautiful and I love that the entire Palmaz family lives onsite… him and his kids built their own personal houses throughout the property (what a dream). The best part of the entire tour was being able to experience the high tech cellar they have and use during their winemaking process. Their son is a tech genius and built the entire in-house software himself. Also, the tasting comes with a food pairing for each wine. Honestly, it’s a super cool experience and worth going for a tour.
Not only do I get into my Palmaz experience but also the history on today’s producer called Tympany Vineyards. Their history is also special because it’s about a couple who had a passion for wine and decided to buy some land, create their own vineyard and wine label. The sweetest part about this brand is that the label name is in memory of Louis’s (the owner) mother and connects to her passion for Jazz (she named her son Louis after the great saxophonist Louis Jordan from Tympany Five).
Today’s grape varietal is Cabernet Sauvignon, California’s favorite. For me, this varietal is not at the top of my list but there are some wonderful Cabernet Sauvignons out there. It’s just about finding the right one that suits your needs, expectations and pallet. As I always say, the right wine is the one that tastes good to you!
Cheers to another episode, let me know what you think!
1:20 - Family trip to Napa Valley
2:18 - Palmaz Vineyard tour
4:20 - Tasting at Palmaz 10/10
5:35 - Introduction to today’s grape variety: Cabernet Sauvignon
6:25 - Let wine do it’s thing naturally
7:20 - Intro to today’s producer
8:10 - History on Tympany Vineyards
10:50 - Why it’s called Tympany
11:30 - There is always a story behind wine
12:20 - Details about Cabernet Sauvignon
15:50 - Analysis and wine tasting
18:05 - Trial & error
Today’s wine: 2018 Cabernet Sauvignon Tympany Vineyards
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The major black grape variety known for making Bordeaux style blends… Cabernet Franc! It’s known to be the parent grape for Cabernet Sauvignon, Merlot and Carmenere. Usually it has a higher price point because it is often used in premium Bordeaux blends. Depending on where this grape is grown (aka climate, terroir, etc.), the wine can be lighter or bolder. Overall, it has a wide range of pairing opportunities.
One of my favorite things about Cabernet Franc’s is that they tend to have a very herbaceous character because of the “pyrazine” aroma compound found in the wine (fun facts woo!… it’s also found in Sauvignon Blanc). This grape tends to be highly acidic with some tannins and usually a medium bodied wine. Today’s bottle is made of 80% Cabernet Franc, 5% Petit Verdot and 15% merlot.
I hope you enjoy this episode… and of course enjoy a glass (or bottle… no judgements here) while listening!
1:40 - Intro to Cabernet Franc
3:00 - ERMEHGERD
4:20 - Wine labels in the US
5:55 - Open the wine for tasting
6:20 - I’m a Miami girlie
9:10 - Visual analysis
9:50 - Wine suggestions when it comes to aging wine at home
12:50 - Taste analysis
14:10 - What foods I would eat with this wine
Today’s wine: 2014 Cabernet Franc Peterson Winery
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In the wine world, once we get the grapes in to start fermenting they go through processes called “punch downs” & “pump overs”. Today I teach you what these mean… wine terminology, yayy!
The “cap” is basically the top layer of the solids/grapes in the tanks. When making wine it is important to manage the cap. Cap management basically means extracting the flavors, colors and tannins from the grapes. It is a super important process in winemaking and I talk about two methods used to manage the cap… punch downs and pump overs.
Pump overs are so important because it helps you keep the cap healthy and ready so that the fermentation process goes smoothly. Also with these pump overs, you’re introducing more oxygen to the juice which is ultimately multiplying the yeasts in the juice preparing them for fermentation. Remember, you want to have a good amount of yeasts and need them to be strong and healthy for the fermentation process.
Punch downs are basically “punching down” the cap into the juice during fermentation. The cap has all the “solids” aka the color, flavors, tannins, etc. so it’s important to do this during fermentation to make sure it has all the flavors, aromas and tannins you want for your vintage in order to create the best wine possible from that batch of grapes.
Today we try a vignobles red wine (vignobles means vineyard in french). It is a red blend of 50% Carignane, 25% Syrah and 25% Petite Syrah. This vintage is not yet out but today we get the first sneak peek here on the podcast!
1:15 - Intro to punch downs & pump overs
2:20 - Destemmer
4:45 - Cap management
5:30 - What is a pump over?
6:40 - Why the cap shouldn’t dry out
7:30 - Strong & healthy yeasts
8:35 - Organic nutrients
9:20 - Evenly distribute the yeast
9:35 - Punch downs
10:15 - Why punch downs are important
11:15 - Temperatures rise during fermentation
13:00 - Introducing today’s wine
17:30 - Visual & olfactory analysis
19:55 - Taste the wine
Today’s wine: 2020 Peterson Vignobles red wine (this vintage is not out yet but I linked the 2018 vintage below, please note that the blend in the 2018 vintage is different than the 2020 vintage.)
https://www.petersonwinery.com/product/Vignobles-2018--Dry-Creek-Valley
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In episode 13, we talked about Chianti (this region is near and dear to my heart because I studied abroad in Florence)…. today I get into Chianti Classico. One of the biggest differences between the two is that a Chianti has to be made with at least 70% of the Sangiovese grape and a Chianti Classico has to be made with at least 80% of the Sangiovese grape. Diego Finocchi (today’s producer) went to school to be a winemaker and at age 24 bought twelve acres from a local farmer (aka he bought land in a prime location - the historic part of Chianti) in 2006 and created his own wine label (AMAZING).
I get into the different classifications of Chianti Classico (it’s taken very serious in Italy) and the grapes used to finish the Chianti Classico blend (keep in mind some can be made from 100% of the Sangiovese grape). Today’s Chianti Classico falls under the third classification called annata classification which means it has to be aged a minimum of 12 months. The second classification is called Chianti Classico Riserva which means it has to be aged a minimum of 24 months. Lastly, the top tier classification is called Chianti Classico Gran Selezione (I mistakingly say Gran Reserva a couple of times throughout the episode… please know I meant to say Gran Selezione) in which the requirements are that it must be single vineyard grapes or the best grapes available and it must be aged a minimum of 30 months.
I open the 2020 vintage from this producer and let me tell you, it didn’t disappoint at all. I gave it a 9/10….. so you must check this one out!
Hope you enjoy the episode… and a glass of Chianti Classico.
1:35 - Difference between Chianti & Chianti Classico
3:30 - Details about today’s producer
4:10 - L’erta di Radda; name of the vineyard & label
5:10 - 2009 Diego creates his first Chianti Classico
5:40 - Chianti Classico classifications
6:10 - 5 grapes used to finish the Chianti Classico blend
7:20 - Chianti Classico Annata
7:40 - Chianti Classico Riserva
7:55 - Chianti Classico Gran Selezione*
9:20 - Chianti Classico stamp
10:30 - Open up the bottle for tasting
12:50 - Typical color for Chianti Classico’s
14:30 - Olfactory Analysis
15:15 - Where the tannins come from usually
15:55 - Taste the wine
Today’s wine: 2020 L’erta di Radda Chianti Classico $37 (Check your local wine stores to see if they sell it at a lower price, this was the best online deal I found)
https://ny.eatalyvino.com/wines/L-Erta-di-Radda-Chianti-Classico-2020-w5666689id
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The first Spanish wine of the podcast! We are getting into one of the greatest grape varietals in Spain…. Tempranillo. Did you know there are a ton of synonyms for this grape?! My favorite is “Tinta de Toro”, learning all these synonyms will help you understand that you are probably looking at the same varietal at the store… it just has SO MANY different names.
Vatan happens to be the classic expression used for Spain’s oldest clone of Tempranillo which happens to be one of the few clones in the world that actually survived the phylloxera breakout. Since it survived the outbreak, this wine we try today is one of the few that are still grown on the original rootstock of the vines.
If you are looking for a complex, tannic Spanish medium bodied wine with a longer finish, this one is for you. Overall, this isn’t my favorite grape varietal this is why my rating was on the lower side for this wine but for the price point and grape style I would say this is a good option.
1:45 - Introducing today’s wine, Tempranillo
3:00 - Gladiator juice
3:33 - Oldest clone of Spain
5:00 - Original rootstock still in place
5:50 - 3rd most planted grape in the world
6:20 - Open the bottle for tasting
9:50 - Olfactory analysis and tasting
11:33 - Floral components
14:15 - Foods I would pair this with.
Today’s wine: 2019 Triton Tinta de Toro Bodegas Vatan $22
https://www.totalwine.com/wine/red-wine/tempranillo/bodegas-vatan-triton-tinta-de-toro/p/113639750?glia=true&cid=plia:Shopping+US+None+ENG+SPART:::google&s=912&&pid=cpc:Performance+Max%2BUS%2BFLOR%2BSTANDARD+PRIORITY::google::&gad_source=1&gclid=Cj0KCQiAm4WsBhCiARIsAEJIEzUzFhEpqtBE7Rn8FJw0kRTgDtlB5-ZfkvyaPVt3FfCMuM7LqNCHrFMaAtUQEALw_wcB&gclsrc=aw.ds
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A greek, vegan, unfiltered, organic white wine. Today’s wine is one of the most important varietals in Greece that originated in Santorini called Assyrtiko. This one definitely surprised me because it was well balanced, had good length and was persistent. Makes me want to be by the water eating some fresh seafood for sure. I get into details regarding the fermentation process and turbidity of the wine. I also discuss the process of racking the wine and how winemakers sometimes add fining agents that help break down the left over sediments in wine to ultimately achieve the desired finish they want for their wine. If you are vegan, you should definitely give this one a try… this one was delicious.
1:25 - Introduction to today’s wine
2:15 - Assyrtiko
5:10 - Fermentation process
6:30 - Turbidity range
7:50 - Racking wine
11:00 - Sediment residue isn’t necessarily bad
11:40 - Why winemakers filter or rack wine
12:30 - What happens if wine spoils in the bottle
13:05 - Originated in Santorini
14:35 - Open the bottle to taste wine
16:25 - Visual analysis of the wine
17:20 - Olfactory analysis
18:50 - Taste the wine
21:10 - 8/10 white wine
Today’s wine: 2020 Assyrtiko Anatolikos Vineyards $25
https://bottlebarn.com/products/2020-anatolikos-vineyards-fine-assyrtiko
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