Debra catches up with Delia Viader, of Viader Vineyards in Napa Valley, California. They discuss the stunning setting of Howell Mountain, what a typical day consists of for Delia at the winery and the origin of the name Viader. Delia shares her goals for Viader over the next 10 years, with family playing a huge role in this development phase. They go on to discuss what makes Howell Mountain a special AVA for wine quality, including why it is so appropriate for Bordeaux grape varieties. Finally Delia gives her summary on what Viader wines are all about.( 0 Comments ) - Leave a Comment
Debra catches up with a unique personality in the wine world, Hugh Ryman. He explains to Debra the two “hats” that he wears – firstly as an owner and winemaker at his property Château de la Jaubertie, a 50 hectare organic winery in the Monbazillac appellation of France. Secondly he is, and has been, a consultant to many wineries around the globe and is credited as one of the pioneers of the “flying winemaker” concept.
They discuss the many interesting places Hugh has made wine and the history he has witnessed in the process, the difference between being a consultant and a property owner, the expanded role distribution now plays in the wine industry, and more. Plus, Hugh tells Debra about the most fascinating cultural and historical events he’s witness as a flying winemaker.( 0 Comments ) - Leave a Comment
Debra catches up with Dr Manfred Prüm of Weingut Joh Jos Prüm, a highly regarded winery located in the Mosel Valley, Germany, founded in 1911 by Johann Josef Prüm. Today it is owned and managed by Dr. Manfred Prüm and his daughter Dr. Katharina Prüm, producing Riesling from famous sites like Wehlener Sonnenuhr, Graacher Himmelreich, Zeltinger Sonnenuhr and Bernkasteler Badstube.
Debra finds out what is so special about Mosel Riesling, which cuisines are best matched to Mosel Riesling and how Joh Jos Prüm make great aromatics in Riesling. Then, despite the fact that he says “no comment” when Debra asks for a prediction of the 2009 vintage, he eventually gives his thoughts (with the benefit of hindsight, see if he is right!).( 0 Comments ) - Leave a Comment
Debra catches up with Bertrand Sourdais of Domaine de Pallus, located in the Loire Valley in France. They discuss the winery’s specific location in Chinon, a very small appellation of about 2,200ha in the North of France between Bordeaux and Paris, the strengths of the region and the “sweetness” of the climate. They discuss Bertrand’s other passion – music, with Debra asking how he came to be a “rock star” in an international band, and how his music and winemaking relate.
They discuss how a winemaker’s personality comes through a wine, and conclude with a detailed discussion on the various food matches for Chinon.( 1 Comment ) - Leave a Comment
Debra catches up with Miguel Roquette of Quinta do Crasto, a well-renowned winery based in the Douro region of Portugal. Miguel explains why they have both a “Crasto” and a “Quinta do Crasto” label, and how this is a good thing for the region to ensure the premium and entry-level wines are differentiated. They discuss the perfect food pairings for Crasto’s “tannic” wines, and go onto talk about “The Douro Boys”, and why Miguel slightly cringes at the name but why it’s a necessary initiative.
They talk about the challenges the Douro faces because it’s not a producer of the major red grape varieties but rather using blends of 35 native grape varieties, the evolution of Portugal’s wine industry from Port wine to table wine, and how the openness of younger generations will be an advantage to the Douro.( 0 Comments ) - Leave a Comment
Debra catches up with Maria-Teresa Mascarello of Bartolo Mascarello a very small winery located in the Piedmont region of Italy, which produces one of Debra’s favourite Barolos. Maria-Teresa tells Debra how the tradition of her family’s winery is to stay small, discusses the volumes they produce, and how respecting the region’s unique grapes is so important in her winemaking philosophy.
They discuss when the best time to drink a top Barolo is, what types of aromas and characters to expect from young vs aged Barolo, and finally discuss the best food pairings for Barolo.