Videos

Here Madeline Puckett compares social marketing as going to the gym. I get her point in that there is a baseline to stay fit as there is a baseline in social to stay active.

Sometimes life is about timing. Just as I was inquiring about the wine of an Armenian wine maker, I received an email from a gentleman thanking me for the inquiry, and that he happens to be in LA...and would love to sit for a podcast. I was floored. When Vahagn…

What better way to define a wine professional versus a wine lover than to hear it from Pierre Olivier Clouet of Chateau Cheval Blanc. Pierre Olivier Clouet is the kind of winemaker whose energy is so palpable, you half expect him to vivify the vines just by striding through the…

At a recent Cabernet Sauvignon tasting in Los Angeles at the famed Republique restaurant, I spied this cool cat pouring off some aged wines. In that I fancy myself as a off-beat jacket guy, I had to engage Ron as to the provenance of not his wines, but of his…

Despite being the son of a pharmacist turned wine professional, I did not know the purpose of an Entheogen. Ross Halleck set me straight,so much so, that after defining an entheogen, the value of the consumption of wine became clearer. Ross Halleck doesn’t just make wine—he might just ask you…

Proper winemaking takes humility. It takes a story. It takes risk. And I guess risk is relative. when you come from nothing or next to nothing and you plot a path and execute a path, that comes from and takes humility. Mike Grgich landed in Saint Helena with $32 dollars…

Stephanie Morton-Small doesn’t just pour wine—he pours a brand new philosophy into the glass. You will come away from this episode seeing wine, not merely as a world of flavor notes and technical jargon, but as a profound and very human emotional experience. Through a lively exploration, our guest debunks…

And and I know what that animal's been eating So like let's say we go to sage country and the uh deer are all eating sage I like to cook some sage in- How interesting Like if you do a white-tailed deer that doesn't really eat sage you know they're…

Chef Ara Zada joins us for a flavorful discussion on how classical French cooking techniques can elevate traditional Middle Eastern dishes. In this clip, Ara explains the art of layering flavors—starting with aromatics like mirepoix, onions, garlic, and sofrito—and how integrating these elements into your cooking liquid enhances not just…

If you have spent any time at all in the wine trade...even if you have just visited the wine section of your favorite market; you know, have seen and recognize the name Sebastiani. They are one of the original Sonoma county wine families and August is the 4th generation. He…

I forgot her exuberance, energy, and love of wine and music. I'm so glad I had the chance to remember. The wine world needs more Stephanie Morton-Smalls; she helps us keep our eye on the ball. If you’ve ever wondered why some wines taste better when paired with heartfelt stories…

When I told my wife I was interviewing Chef Ara Zada...she was like..."I follow him!""He is great!" She never says that about me. I guess I need to learn how to make "fusion"cuisine with Mediterranean food!. Chef Ara Zada has a storied career and now turned food influencer. We had…

I keep an eye on this girl. She makes this happen. As a college athlete, mom, and wine brand manager, Monika is always "shaking the tree."I am inspired by her tenacity and impressed with her no-nonsense approach to branding wine. Monika Elling doesn’t just swirl her wine—she stirs the conversation…

Sometimes when you speak to a consultant, you get consultant gobeldy gook. I can't tell you how many consultants I hired along the way at the WIne of the Month Club, but suffice it to say, most did not perform as expected. Why? Because selling wine is different than anything…

PR firms call regularly to put their clients on the show. Sometimes I'm like..."Ummm, what does shoe repair have to do with wine?" In this case, a Master Sommelier who is a lead somm at a Michelin-starred restaurant. ...Sign me up! Stefanie Hehn—master sommelier extraordinaire from Hamburg’s fabulous Fontenay Hotel—brings…

I was asked to taste a wine and give an opinion of its quality. It was very good. A St. Emilion from a Chateau I did not know. The wine had never been in the US, and the wholesale company was new to the idea of even carrying a St.…

Marc Lefleur might be the only man who can make a conversation about asset classes as delicious as a glass of aged Barolo. In this episode, you’ll travel from the sun-dappled slopes of Piemonte to the bustling banking circles of Geneva, all while unraveling the mysteries of wine investment with…

While in Palermo, we had an incredible meal and wine steward at City Sea. If everyone in the wine trade revered his/her product like our Albanian somm, this industry would be thriving.

When you hear a New Zealand accent, what do you try and do? I try to figure is it Aussi or English? Maybe South African. Regardless of where you land with this interpretation, you always settle into a nice comfort zone with New Zealanders. There is a certain warmth and…

I have to say that I laugh every time I see this. I am talking about the wine service I had in Palermo, Sicily. This Albanian in a seaside restaurant was so passionate about his job that it made you feel that much more appreciated as a restaurant patron. When…

The architect of the most famous wine tasting in history tells you about wine that sums up the definition of wine. The late Steven Spurrier took some time before his passing to sit with me and tell me his story. I think you will find this short insight a summation…

The cuisine of the Southern United States is well-known. A blend of different cultures that graced this part of the US established its own food and culture. Ben Bell is now making Sake in Arkansas! Who does that? The story is quite compelling.

An earlier conversation, much earlier (as infants), Paul K sat wtih Susan Lin, Master of Wine for a chat.

I am halfway through Gerard Bertrands new book: "Multidimensional Wine" and realize it is a must read for wine professionals and novices alike..get it here: https://academieduvinlibrary.com/products/multidimensional-wine Gerard Bertrand had not been in Los Angeles for a few years. He comes every 4-5 years to put on a Master Class of…