A wine podcast bringing the joys of wine to wherever you are in the world. This is the place for fun, casual wine conversations, with tips, wine facts and wine tasting to inspire your next bottle of wine or vineyard visit. Listen to Winemakers, Sommeliers and Master of Wines who share their extensive knowledge, talking about wine regions and their terroir, their favourite wine pairings and winemaking techniques. This podcast is ideal for anyone starting their wine journey and studying WSET level 1 and 2 or just some great revision for those of you going even further. So grab that wine glass and lets get stuck in!
Episodes
52 minutes ago
52 minutes ago
Hello and Welcome back Wine friends! In this insightful episode, we dive into the vibrant wine scene of Lisbon with the brilliant Libby Brodie — wine consultant, journalist, and presenter based in London. Founder of Bacchus and Brodie wine consultancy and wine columnist for City A.M., Libby brings her expertise and creative flair to the world of wine after a successful career as a theatre producer.
We chat about her recent mini-series The Lisboa Wine Tour, created in partnership with Vinhos de Lisboa, and available now on YouTube. Libby shares her fresh perspective, stories, and deep appreciation for Lisbon’s dynamic wine culture — from regional highlights to hidden gems.
Whether you're a seasoned wine lover or just curious about Portuguese wines, this episode is packed with inspiration and discovery.
If you want to skip ahead:
03.35: How a wine tasting sparked her passion in her twenties
05.45: Shifting from a theater career to wine during the pandemic
06.30: Lisbon’s charm and its welcoming, vibrant culture
07.00: Introduction to the Lisboa wine region and its Atlantic influence
09.10: The uniqueness and underappreciation of the Colaris DO.
13:30: The native grape variety Arinto and tasting of the Quinta de Sant’Ana Arinto 2020 (Caviste £35)
16:30: Quinta de Sant’Ana estate introduced — a 30 minute drive from Lisbon
19:45: Ideal food pairings for Arinto, including a perfect portuguese salted cod dish and an Arroz de Marisco
23:00: Quinta de Sant’Ana’s history and focus on family
25:30: Wines of Lisbon include 9 DOs — many close to the capital including Bucelas (famous region for Arinto)
28:00: Many wines labeled as Vinho Regional Lisboa for broader recognition.
28.30: Talking about and tasting the Arenae Ramisco 2015 (50cl) from Adega Regional de Colares (Hedonism £50)
30:21: The native red grape variety Ramisco from Colares DO
33.58: Perfect pairings with Ramisco including a traditional Portuguese stew
35:21: Adega Regional de Colares are the oldest co-op in Portugal
38:00: Introducing the smallest wine region in Portugal, the Carcavelos DO
39.30: Talking about and tasting the Villa Oeiras 7 years fortified (Stroud Wine £29 375ml)
40:30: The work that Villa Oeiras have done for this region that has almost disappeared
43:24: Pairing this wine with Pastel de Nata (Good in Bread)
46.30: Other native varieties such as Galego Dourado and Ratinho
50.57: A big push for the Vinhos de Lisboa to focus on native varieties
52.17: Leve wines: a low alcohol white wine
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
7 days ago
7 days ago
Hello wine friends. In this Champagne episode we go behind the bubbles with a rare insider’s look at the still base wines of Champagne—vin clairs. From tasting sessions at iconic houses like Perrier-Jouët and Maison Mumm to exploring the nuances of vineyard pruning and regenerative viticulture, this episode uncorks the raw beauty and complexity of Champagne before it sparkles. Expect wine history, expert insight, and travel tips for planning your own fizz-filled adventure.
If you want to skip ahead:
1.00: Travelling to Champagne from London
1.30: Pronouncing Reims, and the differences between Reims and Épernay
2.30: The four official pruning methods of Champagne
5.45: The history of Champagne
8.50: Tasting Vins Clairs Wines - what are they?
11.45: Maison Perrier-Jouët
14.00: The most interesting Vins Clairs comparing vines planted with cover crops
15.30: Comparing the same Vins Clairs base wine aged in stainless steel and foudre
16.00: Eating at Maison Belle Epoque
17.00: Maison Mumm
19.30: Comparing Chardonnay Vins Clairs to the Pinot Noirs
20.15: Mumm Cordon Rouge Brut NV
21.15: Mumm RSRV Blanc de Noirs 2014
22.09: The Loisium Hotel in Mutigny
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Apr 07, 2025
Monday Apr 07, 2025
Hello wine friends and welcome back! This is part two of our conversation with Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned luxury Mandarin Oriental.
Max is no stranger to opening some of the finest bottles on the planet, so I had to ask him: What are his five wines to try before you die? Before diving into Max's ultimate wine bucket list, we chat about underrated wine regions that deserve your attention, smart food and wine pairings, and the best way to speak to a sommelier to guarantee a great recommendation.
If you want to skip ahead:
01.44: Recommendations of wines from Eastern Europe
06.00: Oregon wine scene blends old and new styles
10.00: Best question to ask a sommelier revealed
11.00: Environment and mood affect how wine is perceived
14.30: Wine #1: Champagne Philipponnat Clos des Goisses 2008
15.30: Details on grape varieties and recent vintages
18.30: Premier cru status and underappreciated classification
19.00: Historical note: Clos des Goisses was the first-ever single-vineyard Champagne (1935)
19.53: Wine #2: Grower Champagne Ulysse Collin Les Perrières Blanc de Blancs
20.30: Winemaker Olivier Collin: lawyer turned Champagne grower
22.30: Small production commitment to affordability and authenticity
23.40: Cult following and connection to Cédric Bouchard & Jacques Selosse
24.00: Grower Champagnes gaining prestige—and higher price tags
24.30: Secondary market driving up prices—Maxim discusses restaurant pricing
26.30: Wine #3: Domaine Pierre-Yves Colin-Morey Meursault 1er Cru Les Perrières 2014
26.41: Burgundy's compactness and the interconnectedness of families in wine production
27.30: Family heritage of the Morey family and the grower/negociant model
28.56: Popularity of PYCM wines and their appeal in both private and restaurant sectors
29.39: Differences between reductive and oxidative winemaking styles in Burgundy
30.57: Pricing discussion on PYCM wines and their market value fluctuations
31.07: Wine pricing and the impact of vintage demand on final costs
32.30: Wine #4: Ridge Montebello 1998
34.42: Ridge Montebello’s history, including its connection to American wine heritage
36.00: Impact of high elevation on freshness and complexity in California wines
37.36: Ridge Montebello’s consistency and value compared to Napa wines
38.30: Judgment of Paris impact on Ridge Montebello and American wine recognition
39.10: Consistency and reasonable pricing of Ridge Montebello in comparison to Napa Valley
39.44: Discussion on wine value, with wildfires potentially affecting wine quality
40.30: Wine #5: Emidio Pepe Montepulciano d’Abruzzo 1990
40.35: Emidio’s commitment to traditional methods and aging wine for long-term storage
41.48: The challenge of Pepe’s business model, focusing on ideology over profits
43.30: Chiara’s focus on single-vineyard wines and modernization of production methods
44.00: Tasting wines from various decades, including 1990 vintage
44.30: Emidio Pepe's appearance at the tasting
45.00: Tasting notes on Pepe's wine
45.29: Final wine on the list, Maxim’s emotional connection to his grandfather's wine
46.30: Description of the natural wine-making process with PET bottles
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Mar 31, 2025
Monday Mar 31, 2025
Hello, wine friends! In today’s episode, we’re diving into the fascinating world of sake—what it is, how it's made, and why we often drink it like wine. Get ready for a deep dive into fermentation science like never before!
Joining us is Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned Mandarin Oriental and ambassador for Drink Japan. With his expertise, we’ll explore the complexities of sake, from brewing techniques to flavor profiles.
This episode gets super involved —but if you love learning about the science behind what’s in your glass, this one’s for you. Let’s get into it!
If you want to skip ahead:
02.00: Wine was always part of Maxim’s culture and daily meals.
02.30: Moving to London in 2016 led him to pursue hospitality.
03.38: Expanding into Sake, completing WSET Level 3.
04.11: Working with Natsuki Kikuya, a "Sake samurai".
07.00: Enrolled in a pilot WSET Level 3 sake course.
07.30: How sake production differs from wine.
08.30: Sake dates back 3,000 years, developed through Japanese monasteries.
10.00: Early sake production involved monks chewing rice to start fermentation.
10.30: Koji mold plays a crucial role in modern sake-making.
11.00: Water is essential, and Japan’s soft water impacts sake quality.
12.00: Japan’s geography and water softness contribute to sake’s texture.
14.00: Japanese water affects yeast activity, impacting aroma development.
14.30: Sake and ambient yeast for fermentation
17.00: Importance of acidity in sake fermentation
19.00: Factors influencing sake styles
20:00: The role of rice in sake production
22:30: Traditional brewing process in Japan
24:30: Umami and sake
26:30: Advances in rice polishing and sake refinement
29:00: Pride and precision in sake brewing
30:30: Sake polishing and competitions
31:00: Guinness record for polishing rice
32:00: The controversy of 0% polished sake
32:30: High-polish sake’s expensive process
32:58: Question on necessity of ultra-polished sake
33:00: Duration of sake fermentation
33:30: Technical nature of sake brewing
34:00: Comparison between sake and wine fermentation
34:30: Sparkling sake introduction
35:00: History behind sparkling sake’s creation
36:00: Champagne’s influence on sake production
37:00: Sake carbonation methods
37:30: Sparkling sake prices and techniques
38:45: Champagne makers turning to sake
39:00: Japan’s declining sake consumption
40:00: Government’s role in sake promotion
45.22: The different style of sake
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Mar 24, 2025
Monday Mar 24, 2025
Welcome back Wine friends! In this episode, I’m joined by Liam D’Arcy, better known as The Wine Wally on Instagram, a wine enthusiast who has built a thriving online community of over 104,000 followers. Unlike my usual guests—winemakers, sommeliers, or Masters of Wine—Liam is a passionate self-taught wine lover who has made wine education fun, fresh, and approachable. Now, he’s taken on a bold challenge: mastering everything there is to know about Chenin Blanc.
To put his knowledge to the test, I quiz Liam on the flavors, styles, and top regions for Chenin Blanc, from its spiritual home in the Loire Valley to the powerhouse vineyards of South Africa. We explore the difference between Vouvray and Savennières, the role of noble rot in sweet wines, and the surprising history of Chenin in California. But the challenge doesn’t stop there—I throw him into a rapid-fire round of global wine labeling terms to see if he can decipher everything from “Trocken” to “Feinherb.”
Before diving in, I have some exciting news! I have been nominated for the Wine Travel Awards in the Influencer category for expert opinion. The awards celebrate the best in wine tourism and education, and your support could make a big difference. Your support would mean the world to me as I continue sharing my passion for wine with fellow enthusiasts. It takes one click to vote. So please VOTE HERE.
If you want to skip ahead:
04.30: Liam shares his earliest memories of drinking wine.
06.25: Being ranked seventh in England as a hammer thrower.
08.30: Running a recruitment business outside of wine.
09.30: Blogging and documenting his wine learning journey.
11.30: The goal to create content for wine beginners.
12.30: Blind tasting wines helps identify quality differences.
13.30: Liam’s three criterias to analyze wine: price perception, flavor intensity, and surprise.
15.30: Sharing the most embarrassing wine misunderstanding: Bubbles in a dusty wine glass
17.30: Sticky toffee pudding pairing with sparkling Viognier.
19.30: The Chenin Blanc quiz and flavor profiles.
20.30: Chenin Blanc is highly versatile in style and winemaking.
22.00: Warmer climates result in riper, more tropical fruit flavors.
24.00: Loire Valley is the historic home of Chenin Blanc.
27.00: California once had the most Chenin Blanc plantings in the world.
29.00: Key Loire regions for Chenin Blanc include Vouvray and Savennières.
31.00: Vouvray produces dry, off-dry, and sparkling Chenin Blanc.
32.30: Savennières is exclusively dry with high acidity and tension.
34.00: Vintage variation in Loire affects sweetness levels in Vouvray.
35.30: Noble rot enhances sweetness in Loire’s Coteaux du Layon wines.
38.00: South Africa's Swartland region produces high-quality Chenin Blanc.
40.00: Discovering premium South African producers like Ken Forrester.
44.00: Quickfire round on global wine labeling terms begins.
54.00: Final tip: Experiment by buying pricier versions of favorite wines.
And a reminder to vote for me for the Wine Travel Awards. It will only take a second:
https://winetravelawards.com/nominee/janina-doyle/
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Mar 17, 2025
Monday Mar 17, 2025
Welcome back wine friends! In this exciting episode we return with part two of our conversation with Amanda Barnes, a newly crowned Master of Wine and an authority on South American wine. Amanda shares her deep knowledge of Criolla grape varieties, the history and culture of South American winemaking, and the unique techniques that are helping preserve ancient vines.
You can buy Amandas book HERE!
Before diving into the world of South American wine, I have some exciting news! I have been nominated for the Wine Travel Awards in the Influencer category for expert opinion. The awards celebrate the best in wine tourism and education, and your support could make a big difference. Your support would mean the world to me as I continue sharing my passion for wine with fellow enthusiasts. It takes one click to vote. So please VOTE HERE.
And to listen to my previous episode (Ep 143) on Criolla Varieties - you can listen HERE.
If you want to skip ahead:
03.30: Amanda Barnes MW explains the origin of Criolla grapes and their genetic identification.
05.48: Discussion on the historical background of Listán Prieto and its impact on South American wines.
07.31: Amanda shares her fascination with old vines in Chile and the overlooked potential of Criolla varieties.
09.00: Challenges in gaining recognition for Criolla wines and the push to preserve old vines.
11.32: Highlighting the distinctive character of Pais in Chile and Criolla Chica in Argentina.
14.00: Quality potential of Criolla Grande and Ceresa for lighter red wines and rosés.
15.30: Exploring the different Torrontés varieties and their unique profiles.
18.00: Genetic confusion surrounding Torontel and the challenge of identifying new Criolla varieties.
20.30: Ancestral winemaking techniques in Chile, such as the use of the Zaranda de-stemmer and amphora aging.
23.00: The role of Criolla varieties in shaping South American wine culture.
25.00: Bolivia’s unique vine cultivation with trees and the distinctive flavors from Moscatel de Alejandría
29.00: Extreme winemaking in South America through high altitudes, southern latitudes, and coastal regions.
35.30: Mendoza highlighted as the epicenter of South American wine with diverse terroirs and excellent tourism.
41.00: One of the most beautiful vineyards: Laberinto in Maule, Chile.
44.00: Where to find and connect with Amanda Barnes:
Instagram @amanda_wine and @southamericawineguide
And a reminder to vote for me for the Wine Travel Awards. It will only take a second:
https://winetravelawards.com/nominee/janina-doyle/
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Mar 10, 2025
Monday Mar 10, 2025
Hello wine friends and welcome back! In this special episode, we sit down with the incredible Amanda Barnes, award-winning wine journalist and newly minted Master of Wine—one of only 425 in the world! As the author of The South American Wine Guide, Amanda is an expert on the region’s vibrant wine scene.
You can buy here book HERE
I'm excited to interview Amanda because passing the Master of Wine exams is an incredible achievement. These exams are famously tough, requiring deep knowledge, sharp tasting skills, and relentless dedication. This episode celebrates Amanda's success, starting with her journey—her challenges, discoveries, and advice for anyone pursuing their goals, whether in wine or another passion.
The first 24 minutes focus on Amanda's story, including practical tips on blind tasting, refining your palate, and effective study methods.
Since this episode aligns with International Women's Day on March 8th, we also spotlight trailblazing South American women winemakers. Starting at the 24-minute mark, Amanda, an expert in South American wines, highlights a few names you need to know—Susana Balbo, Agus Hanna (Bodega Ruca Malen), and Emily Faulkner (Viña Carmen). She also shares some great-value South American wines to try and explains how soil types shape their flavors.
I hope this episode inspires you and offers a deeper look at the wine world and the people pushing its boundaries. Enjoy the stories and the learning. Cheers!
I’m proud to be working with Drinklusive—the drink industry's first-ever inclusivity mentorship program founded by Aidy Smith, and The Three Drinkers, and supported by Jancis Robinson, the Gérard Basset Foundation, and WSET. It’s all about giving underrepresented voices a platform in the drinks world. If you're in the UK, applications are open now - CLICK HERE!
If you want to skip ahead:
03.12: The difficulty of the MW qualification
06.04: How the pandemic interrupted Amanda’s studies and preparation
07.18: The grueling MW exam process and the sacrifices required
08.07: Breaking down the MW theory papers, covering viticulture, winemaking, and business
09.44: The blind tasting exam and analyzing structure over simple identification
10.28: The importance of writing detailed tasting notes during exams
12.07: Giving up alcohol and how that benefits sharpening your palette
14.23: Why acidity, tannins, and alcohol levels are more reliable indicators than fruit flavors
16.19: The differences between tasting for exams and tasting for enjoyment
17.08: Why classic regions like Burgundy were Amanda’s biggest challenge in the MW
19.27: Learning classic regions through conversations with winemakers and experts
22.38: The importance of making wine education enjoyable
24.04: How friendships and study groups helped the MW journey
27.53: How Susana Balbo broke barriers as Argentina’s first female winemaker
29.42: Susana’s contributions beyond winemaking, including her role in politics
31.10: Introducing rising star winemakers, including Agus Hanna (Bodega Ruca Malen) and Emily Faulkner (Viña Carmen)
32.58: Emily Faulkner’s impact on Chilean winemaking
34.36: The evolution of female leadership in South American wineries
36.14: How female MWs, including Jancis Robinson MW and Rosemary George MW, supported Amanda
38.42: Mentorship in the wine industry
41.52: Recommendations of great-value South American wines, including Criolla Grande from Bodega Niven
42.18: Bodega Crusat traditional method sparkling wines from Mendoza
43.20: Chilean Cinsault from Itata - an affordable, high-quality wine
43.35: A los Viñateros Bravos lead by soil geek Leo Erazo
45.21: How soil influences wine and how to identify the signature traits of granite soils in wine
46.37: Exploring soil types to improve your tasting skills
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Mar 03, 2025
Monday Mar 03, 2025
Hello wine friends! Welcome to part 2 of our exploration of Turkish wines! In this episode, we're back with our special guests: Sila Serim of Vinolus Winery and Bronwen Batey, Editor of Turkish Wine, A Heritage Reborn. Today, we’re delving into one of Turkey's most iconic red grapes, Kalecik Karasu (or KK for short). This once near-extinct variety has made a stunning comeback, and we’ll discuss its fascinating history and unique characteristics. We’ll talk about other red indigenous grapes to know about. Sila takes us inside Vinolus Winery, where wine lovers can sip incredible wines while staying in their guest house: Sunolus. Plus, we tackle the challenges facing Turkish wine today, the countries old vines and what the future might hold.
I’m proud to be working with Drinklusive—the drink industry's first-ever inclusivity mentorship program founded by Aidy Smith, and The Three Drinkers, and supported by Jancis Robinson, the Gérard Basset Foundation, and WSET. It’s all about giving underrepresented voices a platform in the drinks world. If you're in the UK, applications are open now - CLICK HERE!
If you want to skip ahead:
03.20: Öküzgözü: Turkey’s most planted red grape variety
03.36: Kalecik Karası (KK) Introduction to the popular grape variety, its revival and history.
05.00: KK Clones & Quality - 23 clones identified for better quality production.
06.00: KK Tasting Profile
06.46: Beaujolais Comparison-KK compared to Beaujolais with earthy and wild characteristics.
09.00: St. Laurent Comparison-Austrian grape comparison with wild, earthy, and fruit-forward elements.
10.10: Volcanic Soil Influence
11.08: Personal Discoveries & Unique experiences tasting Turkish red wines.
12.00: Tasting Vinolus Kalecik Karasi &Tempranillo Blend
15.30: Travel logistics to the winery in Cappadocia
18.10: The sunny region of Cappadocia and wine tourism opportunities.
21.00: Focus on indigenous grape varieties in Turkey and their importance in local wine production.
21.30: Discussion about the indigenous grape varieties - “Throat Scratcher” (Boğazkere).
22.11: Most red indeginous grapes to look out for: Papazkarası and Foça Karasıı.
23.00: Importance of Ankara as a key region for certain grapes.
25.00: The role of international grape varieties like Cabernet Sauvignon and Merlot in Turkey.
26.00: Organic, sustainable winemaking in Turkey.
29.00: Turkey’s wine story and positioning in the global wine scene.
31.00: The approachability and commercial appeal of Turkish wines.
32.00: Challenges in Turkey's wine industry: taxation and advertising restrictions.
33.00: Low domestic wine consumption in Turkey compared to countries like France and Portugal.
35.00: The resilience and passion of Turkish wine producers.
37.00: Turkey’s old vines and the Heritage Vines Association
39.00: Wine routes emerging in Turkey, signaling the future of Turkish wine tourism.
40.40: The book "Turkish Wine, A Heritage Reborn" is available on Amazon
To read more about the book you can go to their instagram page HERE
To purchase the book Turkish Wine: A Heritage reborn- go to AMAZON
Or you can purchase via the publisher in Austria HERE
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Feb 24, 2025
Monday Feb 24, 2025
Welcome back Wine friends, today we explore Turkish wines! Turkey is one of the world's oldest wine regions, yet its incredible diversity remains largely undiscovered. With over 1,400 indigenous grape varieties and 8,000 years of winemaking history, this episode dives into Turkey’s deep-rooted wine culture.
Join us as we explore the fascinating story of Turkish wine, inspired by the book Turkish Wine: A Heritage Reborn. We're joined by Sila, daughter of winemaker Olus from Vinolus Winery, and wine writer Bronwen Batey, who helped bring this story to an English-speaking audience.
Today we very much spotlight two must-try Turkish white grapes: Narince and Emir, the Cappadocia region and it’s terroir and why it’s a must visit region to add to your list.
I’m excited to share that I’m partnered with WineMasters.tv! If you're passionate about wine, this premium streaming platform offers over 127 episodes exploring legendary wine regions, cutting-edge production techniques, and masterclasses with experts like Jamie Goode, Andreas Larsen, and Susie Barry, MW. By using my special affiliate link, you’ll not only dive deeper into the world of wine but also support the work I do here on the podcast. CLICK HERE TO CHECK IT OUT!
If you want to skip ahead:
03.34: Sila shares her background as the daughter of Olus, Vinolus Winery’s founder in
Cappadocia and her journey to lead the winery's second generation
04.41: Bronwen discusses her WSET diploma, her role in translating a book on Turkish
wine, and the diverse range of contributors involved
08.01: The Story of Vinolus Winery
11.00: Overcoming Challenges as a Female Winemaker
12.29: Organic Winemaking & Sustainability: Vinolus Winery’s holistic approach to winemaking
embraces eco-diversity and sustainability
13.07: The Deep History of Turkish Winemaking
16.00: Wine Production in the Ottoman Empire
18.30: Tasting Turkish Wines – Narince known for its versatility and mineral-driven flavors, is a
standout variety produced at Vinolus £18.10 Vino Turco
23.18: The growth of Narince in Cappadocia, and different style of Narince
27.51: The Meaning of Narince, reflecting the wine’s approachable complexity
28.05: Narince’s Flavor Profile
29.22: Emir - a fuller-bodied white wine made from 40-year-old bush vines in Cappadocia
30.11: Turkey’s most renowned indigenous white grape
33.02: Discussing Cappadocia’s Terroir-how the high altitude and volcanic soil contribute to its
wines’ mineral-driven character.
34.01: Turkish Wine Regions: Turkey's key wine regions, with Thrace as the largest, followed by
Anatolia, where Cappadocia is located.
37.30: Turkey’s Microclimates: Bronwen highlights how Turkey’s diverse
microclimates allow for the production of a wide variety of grape types and wine styles,
making it an exciting region for discovery.
39.08: Cappadocia’s Wine Culture - Cappadocia’s famous “Fairy Chimneys” and ancient
underground cities, once used for wine storage.
41.02: Wine Aging in Cappadocia - how Cappadocia’s underground caves provide ideal aging
conditions for wine, thanks to their stable temperature and humidity.
To read more about the book you can go to their instagram page HERE
To purchase the book Turkish Wine: A Heritage reborn- go to AMAZON
Or you can purchase via the publisher in Austria HERE
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.
Monday Feb 17, 2025
Monday Feb 17, 2025
Welcome back, wine friends! This is Part Two of our deep dive into Ukrainian wine. In this episode, we continue the journey with Sera Crow, a doctor of chemistry turned wine communicator and WSET diploma holder. Born and raised in Ukraine, Sarah is a passionate ambassador for Ukrainian wine.
We go beyond the grapes to explore Ukraine’s main wine regions, from the Black Sea coast to the Romanian and Hungarian borders. We also discuss the challenges winemakers face, the impact of recent conflicts, and their resilience through innovation—like infusing wines with botanicals (yes, I’ll be trying a wine-based mojito!). Finally, we look ahead to the future of Ukrainian wine tourism.
If you want to skip ahead:
03.30: The Crimea and Black sea wine regions and their history
06.00: Prince Troubetzkoy Winery, Ukraine's oldest winery, destroyed by Russians
07.30: Wineries such as Beyush Winery based on a sanctuary
09.09: The Transcarpathia Wine Region (the western most region of Ukraine)
10.00: Carpatian Sekt Rosé made from the Blaufränkisch grape by Chateau Chizay
11.16: Preference for sweeter styles in Ukraine due to Soviet Union times
14.00: Chateau Chizay’s infused wines, like Pinot Grigio with Lime and Mint Ukrainian Wine Company £14
16.30: Foraging culture in Ukraine for herbal teas and infused wines.
19.06: Developing wine regions around Kyiv
21.26: Traveling to Ukraine's Wineries - visiting Odessa, Lviv, and the Carpathians for unique wine experiences.
26.00: Resilience of Ukrainian Winemakers and continuing their work despite challenges.
27.30: Ukrainian Wine Export Efforts
29.15: Emphasis on Ukrainian wines that stand out for their quality and unique styles.
Please find link below to learn more about purchasing Ukrainian wine, depending on where you are in the world:
And follow Sera in Instagram HERE
Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk
Or contact me on Instagram @eatsleep_winerepeat
If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat
Or come say hi at www.eatsleepwinerepeat.co.uk
Until next time, Cheers to you!
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THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.