Unreserved Wine Talk 174: Retronasal Smell in Tasting Wine and Virtual Brands with Jim Duane of Inside Winemaking Podcast
How can tuning into the retronasal aspect of smell take your wine tasting skill to the next level? What makes the sense of smell so fascinating? What does it mean to be a virtual wine brand? What do grapes & M&Ms have in common?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Jim Duane, winemaker and host of the Inside Winemaking Podcast.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Giveaway
If you live in the United States you can get 10% of Jim’s Terratorium wines using the code NATALIE.
Highlights
What’s the story behind Seavey Vineyard having both grapes and livestock?
Which unusual cow-specific winemaking tip does Jim follow every harvest?
How did 15 tons of crushed Pinot Noir grapes go missing and end up in a parking lot?
What’s it like to work a harvest without power?
How did Jim go from totally avoiding Rosé to making three vintages by 2021?
What makes Riesling the hardest wine to ferment?
What led to the aha moment in high school when Jim first became intrigued by fermentation?
How are off-dry, dry and sweet wines classified depending on their sugar levels?
Why does Jim consider himself a gardener at heart?
What’s unique about working with Seavey Vineyard?
Why was Jim terrified about going into a career as a winemaker?
What was Jim’s inspiration for creating his podcast, Inside Winemaking?
How was working at Stags’ Leap winery was like a university of practical winemaking for Jim?
Why is mastering logistics a critical part of becoming a successful winemaker?
What were Jim’s biggest takeaways from working at Robert Mondavi Winery?
Why was Jim excited to have access to the To Kalon vineyard?
Key Takeaways
I enjoyed hearing about what winemaker wannabes and everyday wine drinkers can learn from Jim’s podcast. Even if you don’t want to become a winemaker, understanding the process can deepen your appreciation of what you’re drinking.
The retronasal sense of smell is a game-changer when it comes to detecting specific aromas in wine. It’s a subset, of course, within the fascinating world of smell that we’ll continue to explore on this podcast in future episodes.
Jim’s comparison of grapes with M&Ms was helpful in understanding texture and ripeness.
I also was interested in Jim’s explanation of virtual wine brands.
Join me on Instagram, Facebook and YouTube Live Video
Join the live-stream video of this conversation on Wednesday at 7 pm eastern on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I’ll be jumping into the comments as we watch it together so that I can answer your questions in real-time.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
About Jim Duane
Jim Duane studied biology at Gonzaga University in Spokane, Washington then worked at Brancott Vineyards in New Zealand. Hauling rocks in the vineyard, he says, helped him get ready for graduate school at the renowned University of California at Davis oenology program. In 2004, he moved to Napa where he’s been ever since.
Jim is now the winemaker at Seavey Vineyard in California's Napa Valley. Prior to that, he worked at Stag's Leap Wine Cellars and Robert Mondavi Winery.
In 2014, he launched a podcast called Inside Winemaking, which is ranked one of the most popular wine podcasts. In 2021, he launched Terratorium Wines as a direct result of his podcast and winemaking classes. Jim and his wife Erin have two daughters that keep them busy. Recently, he notes, they logged four pulled-teeth in a 36-hour period.
To learn more about the resources mentioned in this episode, visit https://www.nataliemaclean.com/174.