March's grape gab is about the Negroamaro grape from the wine region of Puglia, Italy. The name translates to "black bitter" but don't let that scare you away. The wine made from these grapes is often approachable, affordable and quite quaffable young. This episode goes from zero to 12.5 (and that's just the names of the wines!) in 23 minutes, and includes a new "Tasty Tales" segment to add to the not-so-bitter conversation.
This is the season/series finale of the Wine Two Five Podcast. In this episode we look back, laugh, and look ahead at what's next.
We are sincerely grateful for the opportunity to have learned and laughed along with everyone who has been a part of this effort.
Cheers ~ Val & Steph
Dr. Laura Catena of Bodega Catena Zapata and the Catena Institute of Wine joins us for some in-depth conversation about Malbec's heritage, Argentine wine, and so much more. [sponsored content]
We tasted three of the Catena wines sent to us just for this occasion, and discussed grand cru vineyards, wine culture, and making a difference in the wine world.
Grape Gab about the Pinotage grape, drinking whisky and a whiskey cocktail, and swag.
What are coffee liqueurs, how are they made, and what are you supposed to do with them? Beyond breakfast and dessert, a little side trip into the history of liqueurs and coffee, and some brand tasting.
Also, a hot tip from a listener and a 200th episode tease.
Breakfast wines extend beyond the Mimosa. Breakfast is just food. Wine goes with food. Whether you're having wine for breakfast or breakfast for dinner, we stand by breakfast with wine - any time. Also, a listener in Scotland knew last week's Pod Quiz & called in to school us on some more Dubonnet facts.
Finally, as you all know, it's not five o'clock and we don't care.
Kamal Kouiri joins us from New York to discuss Greek wines, history, styles, spirits, travel, and a funny frose' wine story. He is the Director of Operations for Ousia restaurant, and an enthusiast and advocate of Greek wines.
Also, the new Pod Quiz, a bit about Dubonnet, and a hint at a surprise for our 200th episode releasing in Feb 2019.
More at winetwofive.com
Our 4th annual cutting room floor fun and a look back on the podcasting year that was (and what wasn't in the show, for obvious reasons).
Also in this episode, a new "Surviving Christmas" cocktail and a cheeky Pod Quiz.
Happy 2019 and thank you for listening!
Bloopers music: "You Um, I'll Ah" by Doctor Turtle https://doctorturtle.bandcamp.com/. licensed under under the CC 4.0 attribution license. (shortened from original work)
More at winetwofive.com
A walking tour of MSU Denver's Hospitality Learning Center with a 4,000 bottle wine cellar, cooking demonstration theater, and sensory analysis lab with Dr. Michael Wray, Restaurant & Beverage Management Professor. Wine, beer, distillation, stemware, and more are all taught at the school, and your hosts were schooled as well.
Photos, accompanying video and more at winetwofive.com
Getting frank about cab franc, a grape gab, a pod quiz, and way too much fun!
More at winetwofive.com
Michelle Miller of Reno's Esoteric Wine Bar joins us for some peppy pét-nat chitchat. Pét-nat is short for pétillant naturel, a type of sparkling wine based on an ancient, natural method of capturing the sparkle a bottle of fermenting wine. We also touch on natural wines, Michelle's journey from corporate world to wine bar manager, and a new Pod Quiz!
Photos, links, and more at winetwofive.com.
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