If you have dozens of bottles stored in your cellar just waiting for the "right time" to drink or for a special occasion, then this episode is for you. Inside Wine Podcast host Joe Janish talks to Food&Wine Magazine Executive Wine Editor Ray Isle, who, during the COVID-19 pandemic, began plowing through his wine cellar and sharing the experience on his Instagram channel with the hashtag #WTFDrinkTheCellar. Ray offers many excellent reasons why you should raid your wine cellar and drink up those special bottles -- or else your kids may wind up with them! He also offers tips on how to pair older wines with food, when to decant a wine, what to do if the wine is not quite ready (or past its prime), how to find the perfect time to open a wine, and tips on buying wines that aren't so expensive yet can age beautifully. You can vicariously follow Ray's expedition through his wine cellar on Instagram @rayisle (https://www.instagram.com/rayisle/) and on Twitter @islewine (https://twitter.com/islewine). Ray Isle is the Executive Wine Editor of Food & Wine and the Wine & Spirits Editor of Travel + Leisure. He writes Food & Wine's monthly “Bottle Service” column and oversees wine content for both brands as well as contributing regular print and online features about wine, spirits, and wine-related travel. His articles about wine, beer, food and spirits have appeared in a wide range of national publications, as well as in Best American Food Writing. He has twice won the IACP Award for Narrative Beverage Writing, has won a gold award from the North American Travel Journalists Association, and been nominated three time for the James Beard Award in beverage writing. He speaks regularly on wine at events and is a frequent guest on national media, appearing on programs such as NBC’s Today show, CNBC’s On the Money & Squawk Box, American Public Media’s “Splendid Table,” and many others. Follow his wine exploits on twitter @islewine and on Instagram @rayisle. Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - https://Wine365.com If you enjoy this episode please be sure to subscribe (it's free!) and also pass along to a friend, thank you!  

Inside Wine Podcast

Ray Isle Explains Why You Should Raid Your Wine Cellar - #009

You don't need a special occasion to open a bottle of Champagne, and sommelier / Champagne expert Todd Lipman explains why in this episode of Inside Wine Podcast. Todd also gives you all the information you need to choose the right Champagne -- every time. A few of the topics that are covered in this episode include: - Non-vintage Champagne explained - and why it's where you should start when buying Champagne - What makes vintage Champagne special, and what you should know before investing in, and enjoying it - What factors to consider when deciding to put a Champagne in your cellar for aging or to drink it immediately - The best ways to drink Champagne, including which vessel is best (you'll be surprised by what Todd uses when he takes a walk in the park!) - How to properly open a bottle of Champagne, and why it shouldn't make a loud "pop" - What a rodent has to do with opening Champagne (yes, rodent, that's not a typo) - How to avoid a Champagne mishap - Ideal food pairings with Champagne - How and why you could drink Champagne from the beginning of a meal through the end - Todd thoroughly explains which styles of Champagne can work with specific dishes - Why the best pairing might be fried chicken topped with caviar - Understanding the various styles of Champagne - from Brut, Brut Nature, Extra Brut, Extra Dry, Demi-sec, and Doux -- and how the French are messing with you by using some of these terms - The three main grapes used in making Champagne and how they affect the flavor - Explanation of "house style" and why you should pay attention to it - and much more! If you wondering why you should trust Todd Lipman, here are his credentials: - Certified Sommelier since 2008 - 3-Time Winner of the Best Sommelier in Boston Award - Former Wine Director and Current Senior Wine Advisor and Director of Sommelier Programming for Nantucket Wine & Food Festival - Wine Director of the Newport Mansions Wine & Food Festival - 23 years in the restaurant business (13 dedicated to wine & beverage) - Award-winning wine programs at Bistro du Midi in Back Bay and The Boston Harbor Hotel (Boston’s waterfront) - Most recently Sommelier-in-Residence at Craigie on Main in Cambridge, MA You can follow Todd on Instagram @toddlipman (https://www.instagram.com/toddlipman/) Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242 You can also find more wine tips at the new home of Inside Wine Podcast - https://Wine365.com

Why Wait To Celebrate? Todd Lipman Explains Why Champagne Is Great Every Day - #008

If you find wine from Italy confusing, and/or want to get a better understanding of wines from Tuscany, then this is the episode for you. Listen to show host Joe Janish get the download on Tuscan wines from winemaker Giovanni Folonari, whose family has been making wine in Tuscany for over 100 years. Giovanni explains the following: - the differences between Chianti, Chianti Classico, and Chianti Classico Riserva - the new Chianti designation: Gran Selezione, and why Italians insist on confusing the world - when and why you should choose from these different types of Chianti (hint: it has something to do with what you're eating) - how a winemaker can get arrested for breaking Italian wine laws (it's true -- you can!) - where the term "Super Tuscan" came from, and what it means - why the term "Super Tuscan" might mean nothing at all - what "Super Tuscans" you might enjoy, and why - how to choose Tuscan wines - the simplest, fool-proof rule for pairing food with Tuscan wine (or any wine, for that matter) And much more. Links: Giovanni Folonari bio - https://insidewine.cc/gfolonari Tenute Folonari - https://www.tenutefolonari.com/en/ More about this episode on Wine365 - https://wine365.us/gfpodcast The photo of Giovanni Folonari accompanying this episode is copyright Angelo Trani. Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242

Tuscan Wines Explained By Giovanni Folonari - #007

In this special edition of Inside Wine Podcast, we welcome a guest - Master Sommelier Chris Blanchard. There are less than 200 people in the United States who have earned the title "Master Sommelier" and Chris Blanchard is one of them. He began his career in the wine industry close to the bottom -- delivering cases of Thunderbird, Night Train, and jug wines to liquor and grocery stores -- and worked his way onward and upward with different wine companies before eventually becoming a sommelier at Michelin-starred restaurants and Relais and Chateau properties.  His award-winning wine lists have been featured in Wine Spectator, Food and Wine, Forbes, and other publications, and he's been a judge at wine competitions, among other things. He's done pretty much everything one can do in the wine industry, and has made many friends in the business along the way. So when the COVID-19 crisis came to the United States, and devastated the restaurant industry, Chris wanted to find a way to help. Starting with a basic GoFundMe page, Chris and fellow out-of-work sommelier Christie Norman established, in less than three months, a full-fledged 501c3 charitable organization -- the United Sommeliers Fund that raised over $300,000 in donations to help people in need. You can learn more about the United Sommeliers Foundation, including how to donate and how to apply for assistance, by visiting the website: https://www.unitedsommeliersfoundation.org/ You can also follow them on social media here: Facebook - https://www.facebook.com/theunitedsommeliersfoundation Instagram - https://www.instagram.com/unitedsomms/ Twitter - https://twitter.com/unitedsomms You can follow Chris Blanchard on Instagram here: https://www.instagram.com/djvitamix/ Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242  

Chris Blanchard Tells The Story Of The United Sommeliers Foundation

Decanting is not just for old wines - in fact, you may want to decant more often than you think. Learn why, when, and how to decant, even if you don't own a proper, fancy decanter. You will also get insider tips on what to do before you decant a wine, as well as ways to "cheat" when keeping sediment separated from the wine. You can see all accompanying images and other information related to decanting at the Inside Wine Podcast site, via this link: http://insidewine.cc/decanting Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242

Decanting Wine - Why, When, and How

In Episode 3, "Does Wine Get Better With Age?", the discussion touched on how to store wine for aging -- because you can't age wine without proper storage. So, in this episode, you learn the fundamentals of proper storage. Wine is perishable, just like food, and, also just like food, it needs to be properly stored even if only for a few hours. In this episode, you learn how and why to protect a bottle of wine from the five elements can adversely affect a bottle of wine: - Air - Extreme temperature - Light - Vibration - Strong odors Some of the specifics that are covered: - How humidity -- or lack of it -- can change the size of the cork and allow air to get into a bottle of wine. - Why wine bottles are traditionally kept on their side -- and why you don't need to do that. - The best temperature range for wine. - Why you should keep wine away from constant light. - The effect of vibration on wine - Why wine shouldn't be kept with smelly items. - When a typical food refrigerator is fine for storing wine, and when it is not. - The ideal places and conditions to store wine over the long term. - Why you should put red wine in the refrigerator. - When you should take wines out of the refrigerator.   Read more storing wine at the website: http://insidewinepodcast.com/4   Have a question, comment, or idea for an upcoming episode? Email me at joe@insidewinepodcast.com or leave a voicemail at 917-727-9242

How To Store Wine For A Few Days Or A Few Decades

You've seen the internet memes, t-shirts, bumper stickers, or birthday cards that say "like a fine wine, I get better with age." But is it true that wine gets better with age? Host Joe Janish explains: - 99% of all wine at a retail shop should be consumed within 2 years - Wine has no expiration date, but it has a vintage date -- and that's what will help you understand how long a wine can be kept - Wines with no vintage date should be drunk immediately (or left on the store shelf) - A little-known fact about vintage dates that will wow your friends -- even the wine geeks! "The Vintage Rules" To help you know which vintages to buy and which to avoid, you will learn hard and fast rules to apply to white, rose, sparkling, and red wines. Yes, there are exceptions, but these general rules of thumb will work well for you in almost every situation. Aging wine: yes, some wines can get better with age, and you'll learn which ones. Also, you'll learn that those wines don't necessarily have to be aged -- it's all a matter of taste. Read more about aging wine at the website: http://insidewinepodcast.com  

Does Wine REALLY Get Better With Age? - Episode 003

 This episode focuses on wines for the traditional Thanksgiving feast.   If you're the host, the easiest way to choose the right wines is to put the task on your guests. Everyone asks "what can I bring?" Tell them one bottle of their favorite wine and a second bottle of a wine type that you specify based on what you learn in this episode.   If you're the host and providing all the wine, figure on 2-3 glasses per person.   One standard (750ml) bottle of wine equals 5 generous glasses.   So, if you expect 10 people at dinner, 10 times 3 glasses is 30 glasses, divided by 5 equals 6 bottles.   However, if you expect a LOT of wine drinking -- perhaps because many people are staying over, walking home, or getting an uber home -- just figure on one bottle per person to be safe.   Insider tips   For Champagne, get "non-vintage" as its best bang for your buck   Lambrusco is a red, slightly sparkling to fully sparkling wine that is OUTSTANDING with food, and especially good with Thanksgiving dishes   Riesling is also a GREAT match for Thanksgiving dishes Look for Alsace, Germany, Washington state   Both Riesling and Lambrusco come in various sweetness levels From bone dry to sweet   Almost any white wine from Italy will work with just about everything on the table, because Italian whites tend to be food friendly.   Similarly, almost all rose wines will work as well. The best rose wines in the world are from the French regions of Provence, Tavel, and Bandol.   Put Beaujolais wine in the fridge for 15-20 minutes before serving. A slight chill brings out the flavors of this light and fruity red wine.   Wine Recommendations FULL DISCLOSURE, these brands are marketed by my employer, Kobrand Corp. More info on all of these wines can be found at http://www.kobrandwineandspirits.com/.   California Chardonnay brands - Cakebread - Sequoia Grove - St. Francis - The Seeker   Champagne - Taittinger   California sparkling wine - Domaine Carneros   Cava - Poema   Prosecco - Caposaldo   Lambrusco - Medici Ermete   Riesling brands - Domaine Zind-Humbrecht - The Seeker - Shades of Blue   White Burgundy Three levels: Bourgogne Blanc (AC), Premier Cru, Grand Cru Areas: Macon Village, Macon Lugny, Chablis Brands: - Louis Jadot - Domaine Ferret   Sauvignon Blanc brands - Craggy Range (New Zealand) - Infamous Goose (New Zealand) - Montes (Chile) - Cakebread (Napa) - St. Francis (Sonoma) - Pighin (Italy) - Jacques Dumont (Sancerre, France) - Michel Redde (Sancerre, France) - Michel Redde (Pouilly-Fume, France)   Pinot Grigio brands - Pighin - Caposaldo - Bollini - Masi - The Seeker   Other Italian white wines - Villa Matilde Greco di Tufo, Falanghina - Michele Chiarlo Gavi "Rovereto" - Michele Chiarlo Gavi "Le Marne" - Michele Chiarlo Roero Arneis "Le Madri" - Agricola Punica Vermentino "Samas Isola dei Nuraghi" - Campo al Mare Vermentino di Bolgheri DOC - Feudo Maccari Grillo - Feudo Maccari Contrada Santo Spirito Animalucente Etna DOC - Tenuta di Salviano Orvieto     Zinfandel - St. Francis   Pinot Noir From Burgundy There are three levels: Bourgogne Rouge, Premier Cru, and Grand Cru. Brand: Louis jadot   Pinot Noir Brands from California - Cakebread - St. Francis   Pinot Noir from Oregon - Resonance   Beaujolais Make sure it is Beaujolais AC, Beaujolais-Villages, or a "Cru" Beaujolais Crus include: Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-a-Vent, Regnie, Saint-Amour Nouveau is highly promoted at this time of year but not necessarily recommended. Maybe get one bottle for fun, and make certain it is from this year. Brands: - Louis Jadot - Chateau des Jacques   Rose brands: - AIX (Provence) - Louis Jadot (Burgundy) - Jacques Dumont (Sancerre) - Masi (Veneto) - Bollni - Salviano (Umbria) - Alta Vista (Argentina) - Montes (Chile) - Caposaldo (Italy) - Chateau La Nerthe (Rhone Valley) - Chateau d'Aqueria (Tavel) - Feudo Maccari (Sicily) - Maison Saleya (Provence) - The Seeker (Provence)   Find more Thanksgiving wine tips at http://insidewinepodcast.com/2   Have a question, comment, or idea for a future episode? email joe@insidewinepodcast.com  or leave a voicemail at  (917) 727-9242

Best Wines For Thanksgiving - 002

Craggy Range winemaker Julian Grounds explains how he began making wine in his native Australia, moved on to Burgundy, then the US Northwest, back to Australia, before finally settling in New Zealand.  Julian provides his perspective of Pinot Noir -- in all of those classic areas where he's made wine (Burgundy, Oregon, and New Zealand) -- and dives deep into what makes Craggy Range a benchmark producer in New Zealand.  More information at http://insidewinepodcast.com/1 For questions, comments, and ideas for future episodes, email host Joe Janish at joe@insidewinepodcast.com or leave a voicemail at (917) 727-9242‬.

Winemaker Julian Grounds Talks Craggy Range and New Zealand Wine - Episode 001

The first episode of the Inside Wine Podcast. Email your wine questions and episode topic ideas to joe@insidewinepodcast.com. Please hit the subscribe button so future episodes are downloaded automatically. 

Inside Wine Podcast Trailer - Episode 0

Wine industry insider tips, tricks, and information to help you better understand the beverage and make the right wine decisions.

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Inside Wine Podcast

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