Episodes

Wine is experiential. It is what the industry has to hang its hat on. Each glass needs to conjure up emotion. memories and a sense of being. My father bought his wine shop in 1969 and a started his academic journey to understand and promote wine. He took master slasses before they were masterclasses: German Wine Academy, the Italian Wine Consortium and many more. He was a learner. So when he was telling me a story about one of the most emotional wines he had ever tasted, and how he had waited ...

When one thinks of the "food revolution" of America, a few names show themselves immediately. In that this movement started in California and namely Los Angeles, chefs such as Alice Waters, Jonathan Waxman, Wolfgang Puck, Ken Frank, Michael McCarty greace the list. Not the least of these is Nancy Silverton. A pioneer on not only the savory side of this revolution, but the baking side as well ("as well" might be minimizing her impact, call it "and she put fresh bread baking on the forefront of th...

Let’s dive in with a light-hearted but informative look at this episode of Wine Talks, featuring Jesse Fox and Paul K. We've got the transcript right here, so there’s no need to hold back! This episode is a fun ride through the world of winemaking, food, and hospitality—starting with Jesse Fox's philosophy: "If we would all just pretend like we've done this before, we'd be in a lot better shape." (Classic winemaker wisdom—fake it till you make it, but with grapes.) You’ll hear both speakers tackle big questions like how to keep wine culturally relevant when attention spans are shorter and people are drinking less. Spoiler: It’s not about fancy marketing or wine in pouches (which Paul K finds both amusing and slightly tragic), but rather the magic of real experiences and personal connections. Paul K and Jesse Fox swap stories from their own backgrounds, from working elite kitchens to the tight-knit vibe of Napa Valley wineries. There’s plenty of practical advice, too—like why …

When at Wine Paris, I visited the booths of many countries. Catching up with old friends, and forging new relationships to help move the needle in wine. As I visited the Armenian wine booth, there was a bustle in the air. If there is an old guard in the Armenian wine trade, it would be Vahe Keusguarian. He forged much of what is the modern wine industry there. But before Vahe, there was Karas. In fact, Vahe's first job as he picked up his life and moved to Armenia...was at Karas. At the helm a...

When I visited Paris in 1993, I had been helping my parents sell my grandmothers house. My father said "we are taking you and Sandra to Tour D'Argent." THe whole story for another time. My father spoke French to the Sommelier and asked for the 1945 Lafite Rothschild...an epic of the epics. At that time, it was $3,500. As the Sommelier presented the bottle in it's wicker carrier, the age of the crust and the caking of the dust was admiarable. There was considerable ullage (the air gap bewteen th...

This is a true story. in 1989, Michael Houlihan came to my office. He had a vision of wine brand (the story of why he had a vision is crazy in itself). He wanted to create a wine named Barefoot Cellars. He had found the name from a deunct brand and had gone to the owner to ask to buy the name. He also wanted to call it the "Chateau La Feet" of California wine. I was annoyed. After I left, I called my father to tell him this crazy idea, "it will never work" I said. Today, Barefoot is the large...

In as large as the wine trade is, it is really a small, tight knit industry. It takes a certain love of the lifestyle, the product and the people to survive, or shall I say flourish. I've been following the career and passion of Master of Wine Isabelle Legeron. So intrigued I am, that when I learned her famed wine consortium, RAW wine, was in Paris the week I was attending Wine Paris, I had to catch up with her and learn her latest. Isabelle Legeron has never been one for convention—unless, of...

Wine and tech have had their disagreements. There are pundits on both sides of the fence of tech in wine and when I heard there was a LA Wine Tech booth at Wine Paris, I had to explore. I reached out to the head guy (he doesn't really have a title), Laurent David to explore the opportunity to set up a podcast right there at the show. He agreed and here it is. Wine Paris has become one of the largest wine shows in the world, with over 6000 wine booths and dozens of seminars, let alone a chance ...

Next week, I am in Paris. And I have the privledge to document the session on "Rethinking The WIne Business." Two of the prominent panel members are Paul Mabray and Priscilla Hennekam. There is a movement in the trade to mix things up a bit; make some changes, move the needle a bit. Paul Mabray is considered the pre-eminent authority of all things digital wine. Platforms, logistics, user-experience and more, all play into the realm of Paul's knowledge base. I have to tell you, having Paul Mab...

I have to say that I can pick ém. My love of Bordeaux and the volume of Bordeaux I have tasted has lead me to Chateau Haut Bailly. Under the tootlidge of Veronique Sanders-Van Beek, the winery continues to make great strides not only in quality, but developing the experience of wine. You see, wine it not just a beverage, it has a soul, a connection, an expression of its place and of it's time. I have been fortunate enough to consider Veronique a friend and I look for opportunities to tell the s...

Crazy story. Walter Georis wrote the soundtrack to the iconic surf film, The Endless Summer. With desires to make it big in music, the soundtrack would be their swan song in show business. What happens after, is shear career poetry. I have to tell you that sitting down with Walter Georis was the kind of podcast taping that makes me glad I do this show. There’s something about a man whose life story connects surf music, fine dining, art, and wine that just puts a smile on your face—especially w...

I have been selling direct to the consumer in the wine trade for over 35 years. The industry certainly is not what it was; in some ways, better, in other ways, not so much. I've seen it all...well, at least most of it. The month and year I started with the Original Wine of the Month Club, my father was featuring a Romanian wine; mind you, Romania was still under Soviet rule. In this episode, I speak with Dr. Marinella Ardelean, expert on Romanian wine. I have to tell you, having Marinella Arde...

Wine branding is slow. It is different than other products; more rules, a limited set of consumers, and big brands standing in your way. These are the typical headwinds; unless your Samvel Hakobyan. I am convinced, despite the current tone of nah sayers and industry pundits looking for some kind of magic bullet to ease the woes of the trade, that proper and tested principles of business are more important now than ever—Persistance, perseverance, and passion; if you do not have these principles ...

Paris.....Texas. The subject to two movies over the years, the most recent a romantic comedy. Listen, folks, this ain't no joke. I can personally attest that BBQ is alive in well in Texas and this day was a Championship Blowout. Wine Talks was so intrgiued about the whole culture of BBQ, that we set up a podcast with Steven White, last years Grand Champion, Laura Caldwell, the representative from the Championship Barbecue Alliance, and Paul Allen, the 8 year President of the Paris, Texas Chambe...

The wine movement is Armenia is "pedal to the medal." Katie bar the door, no holds barred. As it should be. And leading the helm are some tough no non-sense women. Sisian Boghossian is one of them. Clearly her commitment to her heritage country is firmly planted as her intentions when arriving in Yerevan were set on gaining some experience and returning to her home in Canada. Oops, sometimes the best laid plans of mice and women are derailed. In this episode of Wine Talks, I had the ple...

In all industries there are the visionaries. People that make industry veterans raise an eyebrow and reflect "this is exactly who we need." Keith Saarloos is that person for me. I won't bore you with my tenure but suffice it to say, I've been around the block...enter Keith Saarloos. I am so inspired by this man, I want to find a way to start a podcast with him. News on that later. What is cool....eac and every time I receive an inquiry to visiting the Central Coast wine district and specifical...

Step into the story of LA’s culinary evolution with Wine Talks, where conversations are poured as generously as the wine. In this episode, I welcomes legendary restaurateur Piero Selvaggio—a man whose career spans the golden age of Los Angeles dining, and whose philosophy on food and wine has inspired chefs, winemakers, and bon vivants the world over. Wine Talks isn’t just about swirling glasses and describing bouquets—it’s about the unforgettable people behind the bottle, and the moments that ...

Wine Talks has been watching this woman. She is making waves in a part of the wine world that one might not consider in daily converstaion: Nigeria. How does one become a Bordeaux specialist in Nigeria? Where does that inspiration come from? I have to tell you, having Rita Rosa on Wine Talks was like catching a warm breeze off the Mediterranean—unexpected, lively, and full of stories you want to tuck away for a rainy day with a glass of red. I started our conversation, as I often do, thinking ...

Start your winery dream. On this episode of Wine Talks, Adam Kablanian shares a compelling story of entrepreneurship, innovation, and the relentless pursuit of a dream in the wine industry. After a successful career as a tech entrepreneur in Silicon Valley, Adam Kablanian decided to chase his passion for wine by founding Alexandria Winery in Armenia. His mission? To put Armenia on the map as a world-class wine region by producing high-quality wines with exceptional value. Adam Kablanian saw untapped potential in Armenian terroir, with its volcanic soil and high elevations—unique assets for winemaking. He invested more than $10 million into building state-of-the-art vineyards and a winery, combining cutting-edge technology and traditional wine-making techniques. What sets his approach apart from others in Armenia is his focus on both international grape varieties (like Chardonnay, Riesling, and Pinot Noir) and indigenous Armenian grapes. This strategy is designed to introduce Armeni…

Wine is family. True wine, true expression, true passion only comes from the support of the family. Not just your blood relatives, but the family of wine. One who is in the trade and has an earnest appreciation for the value of an honest wine, is welcome all over the world by their fellow brothers and sisters. I have seen if first hand over and over again. In this case, Robert McKinley came to Wine Talks through what might be the most authentic, meaning non-commercial, path...through a USC fr...

I came into the studio today to get some wine and organize a few things. I also wanted to test the internet connections because yesterday I had two show fall apart from internet issues. It seems they were on the guests side. As I started testing, it turns out I had something to say (shocker). Absolutely! Here’s a warm recap of the episode from my point of view as the narrator: In this episode, I took a moment to share both some personal reflections and a few heartwarming stories from the wine...

It is a dream for many people to pick up and move to another country. Virtually, no one acts on that dream. Steve Hoffman did. And it seems it takes a certain type of partner, a certain type of children and a certain type of risk tolerance. What do you do? Throw a dart and a map of France and moce there? The answer to that question and just about any question you might have in regardst o moving your entire family to a foreign country is answered in his book "A Season for That: Lost and Found i...

Who invents these things? and what experience do they have that gets them to the point that they can invent these things? Entrepreneurs are a crafty bunch. They dream. They test themselves. They switch gears on the fly. So goes the story of Greg Lambrecht, the inventor of the Coravin wine preservation and dispensing system. You have to believe the story, though it seems unbelievable, because it is true. Imagine a podcast where invention, passion, and the enduring mystique of wine come togethe...

There is alot of speculation, prognositcatiom, miss-information, ridiculous conclusions, and outright bad data about the wine trade right now. Everyone with an opinion is chiming in. And some of these folks have done nothing more than work in a wine shop or behind the scenes at an agency. How does that quote go? "It is much easier to give advice from the veil of cover, than to use it at the point of attack" That is percisely how I feel about much of what is being said. Enter Barbara Gorder. She...