Fellow BSers,

Part 1 of my interview with Joe was so well received that I’m sharing Part 2 already with a tinge of melancholy; for now at least, there is no more. So like the gourmands that you are, savour this and chew well. Then get on Twitter and start the campaign for an urgent Part 3.

Enough drama!

In this episode, we discuss:

Why we drink so much Champagne
Innovation in wine production
Environmental challenges
Joe’s new venture Pix.com and
Lots of novel wine ideas

Referenced (and mainly recommended!) wines

Nerello Cappuccio (Sicilian red)
Frappato (Sicilian red)
Western Australian Grenache (a future star)
Beaujolais by Vicky Monrozier
Romanee-Conti La Tache (please invite me)
Dark Horse Wine
Barefoot Merlot
Saint-Aubin wines
The Bib Wine Company
When In Rome: Phillip Schofield Collection

Joe’s book references

The 24-Hour Wine Expert, by Jancis Robinson
Outnumbered: From Facebook and Google to Fake News and Filter-bubbles – The Algorithms That Control Our Lives, by David Sumpter
Mimesis and Theory: Essays on Literature and Criticism, 1953-2005, by René Girard
Situationist International Anthology, by Ken Knabb

Share and win absolutely nothing

If you like my shows and weekly writings, do share on Twitter and with friends. There’s no giveaway apart from my eternal appreciation and love; and the enormous dopamine hit you’ll get buy doing it. Trust me, it works.

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012: Joe Fattorini on innovation in wine & why we drink so much Champagne