Another Bottle Down

Andreas Wickhoff is one of three Masters of Wine in Austria and serves as general manager of Weingut Bründlmayer.  We get into such great discussion on the geography of Austria with a complete breakdown of the growing regions.  Then, we focus in on the Kamptal and the 800 year old cellars of Bründlmayer.  Learn about the new Erste Lagen classification, and so much more! Note: we didn't get into it, but they make some killer traditional method sparkling wine!  Enjoy!

Jessi Cape, Austin Chronicle's Food Editor, comes on the show to talk about their First Plates issue.  Jessi and team have chosen and outlined the 100 restaurants that define Austin now!  We get the inside scoop of all that goes into putting this out, and hear about Jessi's top picks and the trends that are going on now in Austin's dining scene.  Listen in and check out the feature: https://www.austinchronicle.com/first-plates/year:2018/

Chris Kelly and Rania Zayyat, come on to talk about the cycle of class that they have been planning and hosting.  This serves as a conduit to much delicious conversation, such as the ins and outs of rosé, orange wine, transparency in wine, and the wonder women of wine.  Chris and Rania are knowledgeable, fun, and an essential part of the Austin wine scene!

Cesare was born with the taste of Sangiovese in his mouth, as he says it.  He's 4th generation to be making wine in Chianti Classico, and we dig into so many topics that are very relevant in today's wine world.  From the introduction to the Gran Selezione tier to what is happening with the branding of Super Tuscans and how they're involving.  I also always enjoy hearing how the next generation is gearing up to take over.  Please note, this podcast will sound better if listening while riding a Ducati at 200 mph (actually don't do that, but listen and you'll get it)!

Tony Schlotzhauer, local Austin sommelier, just got back from a month of working harvest on the Mornington Peninsula, Australia.  Tony met the owners of the winery Ten Minutes By Tractor during a diner service at Jefferies and invited him out for an invaluable experience.  We get a fantastic overview of the wine regions of Australia and a behind the scenes look at the experiences garnered during the most intensive time of year for a winery.   

Mike G and his podcast Show de Vie dig into the spirits world and all the colorful personalities behind the hard stuff.  We cross paths on his 226th episode and my 130th-ish, to talk about so many intersections of what we do, the podcasting industry, all of our great experiences, and so much more.  Plus, we kick off the show with a 10 minute discussion with Kate Shelley, organizer of the Texas Wine Revolution, a festival held out at Horseshoe Bay which focuses on 100% Texas Grown and Made rosé wine!  Check it all out!

Chad Stock, winemaker and partner of the Craft Wine Company, has an obsessive drive to discover what Oregon can offer the world.  He is often lumped into the natural wine movement, but he is not opposed to additions if they'll improve flavor, not just stability.  He has also been the first grower and winemaker to work with many grapes in Oregon, such as Chenin Blanc, Aligoté, Gruner Veltliner, Kerner and many others.  He is constantly experimenting with wine-making techniques and matching up which are suitable for each particular grape variety on each different soil type.  There is so much of this conversation that we can carry over to how to live and experience the world around us! www.craftwineco.com

On today's show, we talk with a top white Burgundy producer, Henri Boillot, about all the ins and outs of making Chardonnay and Pinot Noir in the Côtes de Beaune.  He talks about the growing occurrence of "premox," or Premature Oxidation, where white Burgundy will be dead and oxidized after only 3-4 years in bottle.  He claims this is due to over-ripe fruit, new barrels, and most of all, the common practice of lees stirring.  Plus, climate change, succession planning, and so much more.  Big thanks to Michel Thibault and Marla Norman for translating and providing additional commentary. Find more info on his wine here: www.michelthibaultwine.com

Amy Milliron and her family own the Hills of Milk and Honey, an educational farm in Dripping Springs.  This farm has been one of the top beneficiaries of the Austin Food and Wine Alliance's 2017 Grant Program.  Over $50K were awarded to innovators in the food and beverage industry, and the Hills of Milk and Honey is epitomizing this concept of improving food understanding and community through education.  I'm so excited about what Amy is doing out there!  Listen in and sign up for a class: www.hillsofmilkandhoney.com

Aviary Wine Bar and Kitchen just re-opened after a remodel and extensive over-haul with expanded kitchen and seating.  Marco Fiorilo, owner, and Alex Bell, beverage director, come on the show to talk about how they are connecting with the Austin public.  Their wine list tries to bring guests out of their comfort zones, experiment with new wines, and learn a little something new (wines from Macedonia?).  Plus, they have just launched the Aviary Wine School which features humorous and enticing themed classes for every level, such as Skin on Skin (Orange wine class).  We couldn't talk about it on the show, but their prices are really good, too!  Check them out!