The more Wine Talks speaks with the Bordelaise, the more intrigued we become. Certainly the storied history of the region ios pure wine history, but the individual stories, philosophies, and the realities of marketing wine in 2026 take center stage when hashing out the headwinds. Meet Thomas Sequy of Troplong…
If I was to say I was 'taken"by this young woman, it would be an understatement. Besides her immense accomplishments in the world of cooking, wine and writing, her humility will set her apart. I think if all the world of hospitality took on her world view, the world would…
When a visionary enters the proverbial "studio," the world should listen. It isn't every guest that graces Wine Talks with Paul K that raises an eyebrow, Florencia Palmz did just that. She didn't say enything that industry leaders don't already think, but she was compelled to express the very thoughts…
Who does this? I am actually part jealous and part concerned for this mans sanity. He goes to a country, married no less, to visit for a week and hasn't left for 10 years. I'm like "what?" When Matthew landed in Armenia, he didn’t bring a suitcase full of big…
The top accolades in the wine trade are tough to acquire. The Master of Wine and the Master Sommelier both can take years if not a decade to study for and pass the tests. But to have both credentials on your resume! I'm like what? Doug Frost is the man...and…
This is cleaver, and grass roots. Vahe has an idea to promote the wines of Armenia, one bottle, one dinner, one enthusiat at a time. And, if you ask me, that is what it is going to take to get the industry grounded again. There is alot of spectulation on…
Most...no, all Champagne and Sparkling wine houses will tell you: Champagne is not just foe celebration. Kind of like tinsel in the movie Elf (not just for decoration). Enter Marvina Robinson with an intriguing journey from Wall Street to the wonderful world of wine and Champagne. Who would hang up…
It takes "b_ll$"to go after industry giants. And it doesn't mean toppling an industry giant, it just means getting a slice of the pie. I have witnessed numerous attempts at this in a variety of sectors, and most fail...and for many reasons..but this idea is working. David Kong might have…
The crazy world of hospitality can be considered a lost art. It seems more and more restaurants are opening as a walk up, order, take your table number and wait. Hardly a "how are you?" and it all seems lost. Enter Stecca Traverna. An unassuming Italian tavern in the heart…
It is going around. The wine business is slow: Slow to change, slow to recognize the market, slow to become digital...shall I keep going? Two gentlemen agree, at least on the retail front. Paul Mabray is an old friend. Andrew Levy is a new friend, and they have teamed up,…
I am pretty sure you didn't catch the article in the Somm Journal written by David Schulner. And if you did, you were not as jealous as I was. Well, let's call it inspired. Trading the glitz of Hollywood for the chaos of the restaurant floor, David Schulner doesn’t just…
Sommeliers have to put up with a lot. But most of the time, it is a great job in the world of hospitality. You obviously learn wine, but at the same time, you learn geography, hospitality, lifestyle, and human nature. Here, a man and a woman on a date are…
I first met Patrick at our favorite steak house in Manhattan Beach; the Arthur J. The wine list there is one of the most thought out I have seen in all my travels. It was Patricks first day there. We had an intriguing conversation and returned a week later to…
When you meet Jessica Kogan (in-person or virtual), it takes exactly 2/3's of a second to realize she is a force of nature...marketing nature as it were. Perhaps the most frequent guest on Wine Talks, each episode has had a unique viewpoint on the latest in wine marketing, data mining,…
When you meet Jessica Kogan (in-person or virtual), it takes exactly 2/3's of a second to realize she is a force of nature...marketing nature as it were. Perhaps the most frequent guest on Wine Talks, each episode has had a unique viewpoint on the latest in wine marketing, data mining,…
You have not heard it all, contrary to the American colloquialism "Now...I've heard it all." I've seen many professionals trade in their shingle for the wine trade. Attorneys, eye doctors, MDs, and others. Most of the time they are seeking the lifestyle that is purported to belong to winemaking. For…
It is official. Not a soul can visit the Napa Valley without witnessing the fingerprints of Jean-Charles Boisset. They are everywhere, and not because he is trying consume the entire valley, but because he earnestly believes in the soulfull value of an honest glass of wine. I consider Jean-Charles a…
I was walking on Pier Avenue in Hermosa Beach and I spied some activity in what was a small French inspired restaurant which had closed months earlier. I decided to poke my head in a find you what was going on. Greeted by a smiling, pleasant woman, I sat at…
I am fascinated with the idea of luxury brands like Dior, LVMH and Armani. It is clearly more than just diversification or trying to find new revenue streams. It is and has become part of the brand On a recent trip to Beverly Hills, I was invited to lunch with…
It’s not every day your podcast guest goes from debugging algorithms to bottling award-winning wine, but that’s what makes this episode unforgettable. Our guest, the founder of Musa Wines and a leading tech entrepreneur, shares a story where the digital world collides with the deep roots of Armenian winemaking. She…
When you travel to the south end of Bordeaux, you enter a different feel, a different approach, a proud regional group. What was once just called the Graves district, now has su-appelations and this one is Pessac-Leognon. Home of some amazing Chateau that seem to be understanding and coming to…
He had me at: "Wine has gotten so unbelievably soft. It walks around whining and making apologies." When I read this, I reached out immediately to ask him how...and why? And he told me. Louis has been around, in fact, I sensed his career was parrellel to mine: he has…
I think one of my big mistakes in life was to teach my son-in-law about Champagne and Sparkling wine. My depletion rate has doubled. The intrigue for me to speak with Arnaud Werrich is hard to describe. I am fascinated with wine of course, but immigration as well. Who would…
Georgian wines have been around...well, I suppose over 6000 years. In fact, it is a disputed fact between the Armenians and the Georgians as to which country made wine first. The best analysis I can come up with is that 6100 years ago, when what is now called Areni 1…