Videos
Meet the Winemaker (Episode 97): Sue Hodder, Wynns
Debra catches up with Sue Hodder of Wynns, Coonawarra South Australia, a winery specialising in Cabernet Sauvignon, as well as Shiraz, Riesling and Chardonnay. They discuss the trademark “minty” character of Cabernet from the region, with Sue emphasising its complementary characteristics when paired with certain foods (including some Chinese faves!).
Debra digs a little deeper on women in the winery, and they discuss exactly how many hours a day winemakers spend tasting wine (you may be surprised!) and how vital it is that they care for their palates. They discuss the challenges of Sue’s 18 year career, as well as one reason that Wynns has gained interest from Asian consumers.
( 0 Comments ) - Leave a CommentMeet the Winemaker (Episode 96): Miri Nachmias,Rimon Winery
Debra meets Miri Nachmias of Rimon winery, a family business in Galileo, Israel – the world’s first pomegranate wine producers (who’ve patented their own special pomegranates!). Miri details the step by step process for making pomegranate wine, involving separating and squeezing machines, along with the addition of yeast and process of fermentation. She also tells exactly how many pomegranates it takes to make one bottle of wine.
Miri explains the five types of pomegranate wine produced by Rimon and some great food parings. To end the interview, Debra has her very first taste of pomegranate wine – see what she thinks!
( 2 Comments ) - Leave a CommentMeet the Winemaker (Episode 95): Charles Philipponnat, Champagne Philipponnat
Debra meets Champagne producer Charles Philipponnat of Champagne Philipponnat located near Mareuil sur Aÿ, who talks of the producer’s hundreds of years of tradition and terrior, in particular explaining the significance of chalky soil for the region and how it has such a positive impact on the taste of the wines produced in Champagne. Debra poses the question of whether the appearance of bubbles is really an indicator of quality, and Charles offers further insight into the purpose of bubbles in Champagne.
They go on to discuss the three families of aromas in Champagne, and Charles gives Debra a little pronunciation tutorial to conclude (a must see for those whose French vino vocabulary could do with a polish).
( 0 Comments ) - Leave a CommentMeet the Winemaker (Episode 94): Willy Lunn, Yering Station
Debra puts Willy Lunn (Chief Winemaker – Yering Station) on the spot about the origins of words “Yering” and “Yarra” Valley, with Debra trumping Willy’s vague Aboriginal definitions. Willy offers some in -depth geographic information about the Yarra Valley and the importance of its varying altitude within the winemaking process and the three varietals in which Yering Station specialise –Chardonnay, Pinot Noir and Shiraz. They touch on the trend of dry farming and irrigation, with Willy surprising Debra with his choice of personal irrigation.
( 0 Comments ) - Leave a CommentMeet the Winemaker (Episode 93): Joch Bosworth, Battle of Bosworth
Joch Bosworth, the self professed “most hen-pecked man in McLaren Vale” chats to Debra about the quirkiness of the Battle of Bosworth label – the dual significance of its name, plus the importance of the yellow flower (soursob) on the label and in the winery. They discuss Battle of Boswoth’s state-grown, organic and mostly single-vineyard wines, as well as Joch’s unique Amarone-style White Boar Shiraz, where they cut the stems and let the fruit dry out prior to picking. Finally, Debra discovers how fishing and cricket mix with winemaking at Battle of Bosworth.
( 0 Comments ) - Leave a CommentMeet the Winemaker (Episode 92): Jean Luc Thunevin, Château Valandraud
Debra meets Jean-Luc Thunevin of Château Valandraud the so-called “Bad Boy of Bordeaux” as nicknamed by Robert Parker (because he disturbed the ordered nature of Bordeaux with his “garagistes” wines!). He explains that he’ll always be Garagist – the term claimed by Robert Parker, Clive Coates and Michel Bettane – despite the garage being a little bigger these days, and that although the prices of his wines will not continue to increase exponentially as they have done, they’ll remain high – because that is what he, the winemaker and owner wants! They also discuss his sub labels and Jean Luc, signs off with the ultimate compliment to Debra.
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