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In Gamay We Trust
Episode 178
Two winemakers join the podcast today to talk about the sneaky next big grape for wine: Gamay. Famous in Beaujolais, this grape has been marginalize…
2 years, 10 months ago
Generation Willamette
Episode 177
On today's episode we talk to Tahmiene Momtazi from Maysara winery about the hilarious process of working with her family in the business of winemaki…
2 years, 10 months ago
Aspen Food and Wine Classic 2023
Episode 176
SOMM TV is at the Aspen Food and Wine Classic and this year we are holding a blind tasting competition with the most difficult wine: bubbles. We are…
2 years, 10 months ago
More Than a Win
Episode 175
Our SOMM TV original film "The Whole Animal" beat some of the biggest competition at the James Beard Awards last week, but it means a lot more than t…
2 years, 11 months ago
I Dream of Pinot
Episode 174
On today's podcast we talk about Pinot Noir and about an extraordinary Sonoma vineyard that was built on a dream. Diane Carpenter of Ross Knoll Vine…
2 years, 11 months ago
Speaking Rosé
Episode 173
Rosé is on every shelf, it floods our glasses all year and there seems to be no end to the amount that is made, but is there still any artistry to th…
2 years, 11 months ago
Chablis
Episode 172
We need to talk about Chardonnay, a grape that makes some of the greatest wines on earth, but also might be the most over exposed. When we talk Chab…
2 years, 11 months ago
Broken Noses & Wine Cellars
Episode 171
Nicolas Deslauriers is a wine collector, loves to find new wines and travel to drink them where they were made. Nicolas Deslauriers is also one of t…
3 years ago
Sabato Sagaria & a Historic Restaurant
Episode 170
Master Sommelier and SOMM Film alumni Sabato Sagaria has quickly become one of America's most successful restauranteurs. He has set his talents on r…
3 years ago
The Whole Animal is Nominated for a James Beard Award
Episode 169
SOMM TV is nominated for a James Beard award for a second straight year, this time for our original film "The Whole Animal". We talk about what that…
3 years ago