Ep. 2208 Paolo Tegoni | Wine, Food & Travel with Marc Millon

💡 Please consider donating any amount to support the Italian Wine Podcast - donate here www.italianwinepodcast.com/donate-to-show/ and receive a free hard copy of The Jumbo Shrimp Guide to Italian Wine! Italian Wine Podcast Episode 348: What is Scienzay up to these days? It's #everybodyneedsabitofscienza and Professor Scienza is back to answer a question from Asami Yoshikawa: Italian Wine Ambassador and actress from Tokyo. She is looking forward to steal Professor Scienza's secret of longevity, after hearing rumors that SOMEONE (cough Stevie Kim cough) spread around about him being 100 years old... Someone's jelly!! Musical Guest: Ketsa - Check him out! ketsamusic.com/ Supported by: Vinitaly International Academy. Join VIA today! www.vinitalyinternational.com/?page_id=3107

8 Juli 20207min

Italian Wine Podcast Episode 347: Joy Livingston narrates still more Jumbo Shrimp Guide to Italian Wine. This week we propose major Italian grape "families" or "groups" as a simplified way of approaching the study of Italian grapes and wine. Wines you absolutely, positively must try include Schiava Gentile, Schioppettino, and Erbaluce. Supported by: Jumbo Shrimp Guide to Italian Wine from Positive Press. Paperback available from positivepress.net, Kindle version on Amazon.

8 Juli 202015min

Italian Wine Podcast Episode 341: Host Monty shares the secrets of biodynamic preparations from his book "Biodynamic Wine." Have you every wondered "what do I do now with all of this biodynamic compost I've just made?" Then tune in as Monty explains how to site your compost piles and how to apply the finished product to fields. Tune in each Wednesday for more biodynamic wine talk with Monty Waldin. Monty's book, "Biodynamic Wine," gives a much more thorough account of the methods and practices discussed. For a limited time Infinite Ideas is offering a 15% discount off the book. Check Italian Wine Podcast social media channels for details.

7 Juli 202014min

Italian Wine Podcast Episode 345: Monty Waldin connects with Emma Gao of Silver Heights Winery in China. Emma is one of the winemakers helping to drive the craft in the Ningxia Province near Yinchuan. In addition, Emma is a member of the Vinitaly International Academy community and all-around amazing person. Supported by: Vinitaly International Academy. Join VIA!

6 Juli 202012min

Lawrence Cronin shares his lockdown experience in spontaneous and light discussion with Michelle Erland. Lawrence likes to make stuff up on his guitar as one of his hobbies, though he wouldn’t call it songwriting per se (definitely a must watch!). His other passions (besides wine making) include driving his motorcycle, watching children’s television shows with his son, and riffing on traditional Italian cooking with his wife. One sentiment would sum up Lawrence’s existence: "my heart's in New York, my soul's in Sicily."

5 Juli 202017min

💡 Please consider donating any amount to support the Italian Wine Podcast - donate here www.italianwinepodcast.com/donate-to-show/ and receive a free hard copy of The Jumbo Shrimp Guide to Italian Wine! Italian Wine Podcast Episode 343: What is Scienzay up to these days? It's #everybodyneedsabitofscienza and Professor Scienza is back to answer a question from David Pinzolo. I think I almost fainted by only listening to the question, and Stevie needed to have a coffee break so... You get the idea. Musical Guest: ATOMO - Check him out! @atomo-cares Supported by: Vinitaly International Academy. Join VIA today! www.vinitalyinternational.com/?page_id=3107 Questions from David Pinzolo, cofounder of Three Tier Partners: Do you foresee a far-reaching change in the trellising systems used in vineyards away from vertical training and a return to pergola/horizontal systems as a result of climate change? If so how would you expect the characteristics of the resulting grapes to change assuming the growers are continuing to focus on quality and not quantity so the new vineyards are set up to carry "proper yields" and are planted to the proper vine density per hectare? What do you think of the concept of wild yeast and/or spontaneous fermentations with the idea that doing so gives the wines more product specificity? I have heard many producers talk about this practice with the belief that it works a little bit like a zip code so if done regularly and scrupulously it will yield wines that will speak of the area but even more so the vineyard and the specific winery. Do you agree? How should one think of the most recent studies published in the US which seem to indicate that once commercial yeasts have been used in the fermentation area they are so aggressive that fermentations can be started spontaneously or using indigenous yeasts but in short order the ambient commercial strains will overtake the wild strains and the fermentation will effectively become one under the control of the non-native strains? What is the difference, in your opinion, between genetically engineered vines and vines that are modified via more traditional crossing and propagation methods? Are the two essentially the same except that, in a very simplified fashion, the former involves a specific question and the attempt to reach the answer by working on the DNA sequence of the plant whereas the latter involves taking two plants with desirable characteristics mating them and hoping that those desirable characteristics will emerge in the resulting "offspring?” Thanks, in advance, should you decide to answer one or more of my questions. Cheers!

2 Juli 202015min

Italian Wine Podcast Episode 342: Narrator Joy Livingston answers some fun FAQs from the Jumbo Shrimp Guide to Italian Wine. For example: What is a "Super Tuscan" and what makes it so super? This week's installment of "Wines to Try" includes Grignolino, Nero d'Avola, and the Uva di Troia. Supported by: Jumbo Shrimp Guide to Italian Wine from Positive Press. Paperback available from positivepress.net, Kindle version on Amazon.

1 Juli 202012min

Italian Wine Podcast Episode 341: Host Monty Waldin shares more biodynamic compost preparations. Are you planning to make biodynamic compost preparations of oak bark, dandelion, or valerian? Get the short instructions here then check out Monty's book for the finer details. Tune in each Wednesday for more biodynamic wine talk with Monty Waldin. Monty's book, "Biodynamic Wine," gives a much more thorough account of biodynamic compost preparation. For a limited time Infinite Ideas is offering a 15% discount off the book. Check Italian Wine Podcast social media channels for details.

30 Juni 202017min