Another Bottle Down

Kyle Johnston talks about his experience in setting up this brand new winery RLV in Coleman Texas. Centered around the Rancho Loma getaway ranch and restaurant, their first vintage is 2016, and the tasting room just opened to the public. He's working with some fantastic vineyards from around the state, and looking forward to their estate vineyard planted to Rhone varietals. They scored several awards in the recent Texsom wine competition.

Check out an interview with Mike Pizinger and Max Woodfin, the organizers of Barks for Beers, a Central Texas fundraiser for Divine Canines. You buy a pint glass for $20 at one of over 30 participating breweries in Austin and surrounding areas and they get a free beer at the rest of the 30 breweries, what a deal! http://divinecanines.org/barksforbeers/

In celebration of upcoming Earth Day, I'm joined live with John Hoffner, host of KOOP's own Shades of Green, to discuss how the wine industry affects the earth we live in. We delve into manyenvironmental issues, such as the impact of growing grapes, making wine, and packaging. John helps us put it into context with other industries and adds a wonderful new voice to the show, don't miss it!

Catch an in depth description of the food and wine event happening in Austin on April 6th, Live Fire! Mariam Parker, Exec Director of the Austin Food and Wine Alliance, comes into the studio to tells us all about the amazing chefs coming from all over Texas, and the awesome idea to pair Rosé with beef, and so much more! Check it out, http://austinfoodwinealliance.org/2017-live-fire/

Managing Director, Christine Collier, and Brand Ambassador, Mikayla Pope, come on the show to talk about the unique history of the Willamette Valley Vineyards and the Oregon wine industry as a whole. They have a unique business model of being publicly traded and owned by all of their investors. They have grown to be the largest winery in the Willamette Valley; however, they still do small lot fermentations, harvest tiny parcels separately, and are growing in a very sustainable way. We talk Pinot, Rosé, their new Sparkling program, and so much more!

Steven Dilley, owner of Bufalina, and Murph Willcott, owner of Texas French Bread, come on the show to talk all things pizza and the Austin restaurant scene. These guys are lovers of vibrant wine made by real people, growers that we can get behind and support. Beaujolais, Muscadet, Burgundy, and the new wave of California producers are such highlights!

This is a terrific episode featuring owner and chef of Emmer and Rye in Austin, Kevin Fink, and general manager Rand Egbert. They're talking about the the South by Southwest food events as well how they push the bar of local cuisine on a regular basis at the restaurant. Daily menu changes depending on what fresh and delicious coming in, heirloom grains, whole animal butchery, small plates, dim sum, and so much more are at the heart of their operation. Enjoy!

Chris Brundrett (William Chris Vineyards) and Rae Wilson (Wine for the People) come on the show to talk about the proposed HB1514 that makes wine labeled as Texas to be 100% from Texas grapes. This makes the law more strict than the Federal TTB requirement of 75%. Join us for the full discussion. To sign the petition: https://www.change.org/p/support-texas-wine-industry-pass-hb-1514-truth-in-labeling-act

The 2017 Slow Wine Tour of the US stopped in Austin, TX on Jan 30th. They were also spreading the word in San Francisco, Seattle, and New York. In this show, we'll hear from the organizers Giancarlo Gariglio and Jonathan Gebser, as well as a handful of producers who are doing amazing things off the beaten path; Gavi, Dogliani, Lake Guarda, Lambrusco, and Mount Etna to name a few. We truly get the sense of "Good, Clean, and Fair!"

Patrick Baudouin is descendant of several generations of wine growers in Anjou, the Loire Valley, and has been making wine for 26 years. He tells us of his research into the origins of Chenin Blanc and explains the diverse styles, from the bone-dry Savennières to the sweet and noble Quartes de Chaume. He also explains his wine making of natural yeasts, really long fermentations, low sulfur, and so much more. I could listen to this man for hours! www.beckywasserman.com & patrick-baudouin.com