In the final episode of the year, Janina is joined by Laura Oskwarek, Director of Winemaking at Silver Oak, to explore one of the most fascinating (and often overlooked) elements of winemaking: oak. Together they taste and compare Silver Oak’s Napa Valley and Alexander Valley Cabernets, dive deep into Silver Oak’s unique in-house cooperage, and unpack everything from tree selection and seasoning to toast levels, sustainability and style. A rich, geeky and festive deep dive into Cabernet, craftsmanship and the people behind one of California’s most iconic wineries. Shownotes 03:32 Laura’s scientific background - from microbiology and Yale to winemaking. 04:52 Choosing wine as a career: the moment wine replaced medicine. 06:32 Early lessons from Schramsberg and Nickel & Nickel - teamwork, terroir and patience. 11:55 How Silver Oak has evolved over the years - sustainability, innovation and precision. 14:18 Precision viticulture explained: data, technology and giving each vine exactly what it needs. 15:45 Water management at Silver Oak - recycling systems and the famous purple hoses. 17:55 Owning their own cooperage - why it’s so rare and why it matters. 18:56 How a tree is chosen to become a wine barrel - straight trunks, diameter and quality. 20:56 Missouri oak vs French oak - grain, flavour profile and why Missouri stands out. 24:39 Seasoning vs toasting - what they really mean and why they’re not the same thing. 28:16 Choosing oak for flavour and texture - matching seasoning and toast to the wine style. 32:24 How far can you push oak? Experimentation, blind tastings and finding the limit. 33:43 Janina’s tasting notes: Alexander Valley vs Napa Valley Cabernets. 35:04 Tasting comparison: Silver Oak Alexander Valley vs Napa Valley Cabernet - fruit profile, structure, oak and power. 38:19 Inside Silver Oak’s toasting area - fire pits, slow toasting and craftsmanship. 40:02 Roasted marshmallow and caramel - the aromas of toasted barrels. 42:30 How much does a barrel cost and how long does it take to make one? 45:13 Another key difference between American and French oak - sustainability and efficiency. 46:20 Climatic differences between Alexander Valley and Napa Valley. 49:01 Where to buy the wines in the UK  current vintages and pricing at The Wine Treasury £132 Alexander Valley Cabernet 2020 and £240 Napa Valley Cabernet 2020 50:28 Being a woman in wine - leadership, mentorship and cultural change. 52:44 A joyful harvest memory - costumes, sparkles and a true “glitter moment.” 54:39 American oak in one sentence. 55:16 Napa or Alexander Valley - where is the magic right now? 56:03 Toast levels: light, medium or heavy? 56:19 Cabernet pairing - steak or dark chocolate? 56:53 One wine region everyone should visit next. 📩 Questions or feedback? janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Until next year – cheers to you! 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list  

In this episode, Janina welcomes Tom Hewson, champagne correspondent for Decanter and creator of Six Atmospheres, to explore one of her favourite topics: the evolving worlds of Champagne and English sparkling wine. They dive into climate shifts, grape varieties, lost cépages, yields, soil diversity, younger producers, pruning rules, and what the future might look like for both regions.A deep, insightful and truly geeky conversation for sparkling wine lovers. Shownotes 02:19 From jazz musician to sparkling wine specialist - Tom’s unexpected journey. 03:55 Is another English Wine Report coming? Janina asks about future editions. 04:34 Behind the scenes of tasting and writing large regional reports - workload, scale and logistics. 05:57 Comparing vineyard size: hectares planted in England vs Champagne. 07:20 “How big is Champagne?” — breaking down vineyard numbers and grower totals. 09:40 Janina asks whether England is close to defining its own “grand cru” sites; Tom responds on regional potential. 12:42 Comparing English regions: southeast vs southwest, the north, and Wales - how climate shapes categories. 15:41 How climate change is affecting Champagne and England differently - and why “warmer” doesn’t always mean “easier.” 18:29 Maritime vs continental climates - should England and Champagne really be compared? 24:09 Janina asks about Voltis, the first hybrid grape permitted in a French appellation. 25:48 Tom’s experience with lost or forgotten Champagne varieties (Arbanne, Petit Meslier). 31:33 Land prices: cost of vineyard land in Champagne vs England - and why experimentation is easier in the UK. 34:19 Younger Champagne producers embracing Meunier and the rise of single-varietal Meunier wines. 38:27 How much chalk does Champagne actually have? And why England’s soil diversity could be an advantage. 41:26 Is soil diversity a benefit or a complication for England’s future? 44:04 Yields: England vs Champagne - narrowing gaps and the impact of controlled limits. 45:02 What yields Champagne would have without regulatory controls. 47:33 England’s upward trend in yields and how hobby vineyards distort averages. 49:27 Pruning systems: Champagne’s strict rules vs England’s flexibility - should England adopt more structure? 51:37 Sustainability and biodynamics: how both regions are adapting under environmental pressure. 55:34 Agro-tourism in England and Champagne 57:58 Tom’s final recommendations and key takeaways for sparkling wine lovers. 📩 Questions or feedback? janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you! 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and listed among the top UK wine podcasts by Feedspot. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Listed #22 on Drinks Retailing’s 2025 Most Influential People in Drinks  

In this episode, Janina sits down with Cristina Torres, fifth generation of the iconic Torres family and the new voice leading Marimar Estate in Sonoma. They explore the family’s Catalan roots, Marimar’s groundbreaking journey as a woman building a winery in California, the rise of Albariño and Godello in Russian River Valley, sustainability, Pinot Noir clones, and what the future looks like as Christina steps into leadership. Janina also tastes the Christina Pinot Noir and explains why she finds it one of the most romantic Pinots she has ever tried. Shownotes 02:19 Marimar’s cookbooks and why they’re perfect for Christmas gifting. 02:55 Torres’ ancestral grape recovery project — 139 sites, micro-vinifications and standout varieties like Forcada. 04:52 Christina’s first harvest at DeLoach - the shock, the workload, and what she learned. 05:30 Childhood memories of wanting to join the family winery. 06:55 Five generations of Torres winemaking since 1870. 08:14 How Christina and Marimar work together and manage the mother-daughter dynamic. 11:00 Marimar’s pioneering story: emigrating from Franco-era Spain and founding a winery in California. 13:22 What makes Russian River Valley unique: fog, Pacific influence, cool climate. 15:12 Whether Green Valley is the coolest AVA in Sonoma. 16:41 Christina’s years in the UK at John E. Fells and how they shaped her career. 19:40 Differences in leadership style between mother and daughter. 21:26 Early plantings of Chardonnay and Pinot Noir at Marimar Estate. 23:04 Albariño in Sonoma - similarities and differences compared to Galicia. 24:27 Godello in Russian River: aromatics, texture, concrete eggs and fan favourite status. 27:04 The first (too cold) Albariño attempt in Sonoma Coast. 28:18 Why Pinot Noir remains their flagship grape. 29:43 The Christina Pinot Noir: barrel selection, extra ageing, structure and depth. 31:19 Janina’s tasting notes - a romantic, perfumed, seductive Pinot. 33:12 Where to buy the wines in the UK (Vinum £2019 £65.20). 34:00 The estate dogs and their enthusiastic greetings. 35:09 Winery vs. house - the masía architecture and events at Marimar’s home. 36:03 The Torres legacy: sustainability and ancestral grape recovery. 37:58 The suitcase-cuttings story and the visit from the inspector. 38:28 Janina reflects on why Marimar is such an inspirational figure. 41:11 Pinot Noir clones: 115, 667, 777 and Pommard. 42:17 What makes Pommard so balanced and expressive. 43:52 A vineyard surprise: the tiny Mencía trial block. 45:17 Fun story - six-year-old Christina baking cookies for the future King of Spain. To follow Marimar Estate on Instagram CLICK HERE and Christina Torres CLICK HERE 📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Until next week – cheers to you! 🥂 THE EAT SLEEP WINE REPEAT PODCASTFeatured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list

In this festive episode, Janina sits down with Duncan Gammie, founder of The Wee Vinoteca, to build the ultimate Christmas Wine Box. Together they explore pairings for classic holiday dishes, taste through six standout bottles, and unpack why English fizz, Greek Assyrtiko and South African Chenin Blanc belong at your Christmas table this year. Shownotes [01:37] The Christmas Pairing Game begins - smoked salmon, prawn cocktail, Stilton, roast turkey, roast beef, nut roast, mince pies, sticky toffee pudding and panettone - what are the perfect wine pairings?  [21:45] Duncan shares his background, how The Wee Vinoteca started, which recently won Wine Club of the Year from IWC. [24:26] Introducing the Christmas Wine Box - six wines designed to cover the entire holiday table with versatility and balance. [24:48] Black Chalk Classic Cuvée – English Sparkling Wine (Hampshire, UK)Duncan explains chalk soils, vintage differences, and why English sparkling has become a staple for holiday starters, seafood and celebrations. [29:04] Visiting English vineyards - where to go.  [31:35] Muses Estates, Assyrtiko (mainland Greece)A structured, saline white that handles seafood, richer starters and vegetable dishes. Duncan compares mainland Assyrtiko with Santorini, discussing old vines, wild ferments and gastronomy pairings. [37:45] The conversation widens to Greek grapes and styles – Assyrtiko, Xinomavro, Savatiano, Roditis and today’s fresher, high-quality Retsina – with advice on discovering them by the glass or in tastings. [39:20] Brookdale, Old Vine Chenin Blanc (Paarl, South Africa) Why Chenin shines at Christmas: texture, generosity, acidity and ageing potential. References to producers like Lismore and stylistic comparisons to white Burgundy. [43:40] Roccafiore, Sangiovese (Umbria, Italy)Fresh Italian red ideal for antipasti, turkey and Boxing Day dishes. Duncan highlights its balance and easy versatility and contrasts Sangiovese from this inland region with Chianti and explaining how Umbrian Sangiovese offers softer tannins and great value. And discussing Sagrantino grape. [47:51] Hey Diddle, Malbec/Cabernet Sauvignon (Claire Valley, Australia) Discussing the Claire Valley, and what is happening in this region, alongside practical tips on opening bottles sealed with wax. [51:54] Diatominist, Pedro Ximénez (Jerez, Spain) Explaining how PX sits within the broader (and sometimes confusing) Sherry styles and why this luscious, nutty, treacle-like dessert wine blows people’s minds at Christmas fairs. [57:17] Duncan and Janina note that PX is usually perfect in small pours, talk about visiting Montilla-Moriles near Córdoba, and tempt listeners with the idea of tapas-hopping through a city that boasts four UNESCO World Heritage Sites. [57:46] Asked which wine he always opens at Christmas that isn’t necessarily in the box, Duncan admits it’s English fizz – a sparkling wine he and his wife love and a non-negotiable part of their celebrations. [58:26] To visit The Wee Vinoteca, visit their site HERE and you can purchase The Staff Christmas Picks Case CLICK HERE.   📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Until next week – cheers to you! 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list  

In this episode, Janina sits down with Natasha Hughes MW, author of The Wines of Beaujolais, to explore one of France’s most misunderstood wine regions. They discuss why Beaujolais is far more than simple Nouveau, how over 300 soil types and multiple winemaking styles shape the wines, and why Gamay can age beautifully.Natasha shares insights on the diversity of the Crus, the role of granite and diorite, old vines (including pre-phylloxera parcels), climate-driven changes, and the rise of exciting new producers bringing fresh energy to the region.  📚 Find Natasha’s book: The Wines of Beaujolais (Academie du Vin) 💸 Use code EATSLEEP15 for 15% off Shownotes [00:32] Beaujolais Nouveau Day recap and shifting the focus to the deeper complexity of the region.[01:03] Natasha’s journey into wine, building a writing career, and the challenge of becoming a Master of Wine.[08:29] Why Beaujolais? Natasha on the region’s history, struggles after the Nouveau boom, and its current revival.[10:09] The biggest misconception: Beaujolais reduced to simple, fruity Nouveau.[11:51] 300+ soil types in a compact area - and how geology, altitude, and exposure shape wine style.[15:22] Winemaking styles in Beaujolais: Burgundian, semi-carbonic, full carbonic, and thermovinification - and why “bubblegum” is not from carbonic maceration.[19:30] Choosing a Beaujolais by style: pink granite (fine, perfumed, red-fruited) vs. diorite (darker, richer, more structured).[22:57] Chiroubles: high altitude, 100% pink granite, floral, herbal, with a wild crunchy freshness.[24:37] Morgon & Moulin-à-Vent: the opposite profile - powerful, age-worthy, and sometimes reminiscent of Pinot Noir, Syrah or even Nebbiolo.[28:31] Old vines and pre-phylloxera parcels - why Beaujolais is a treasure trove of historic vineyards.[39:26] Rising stars and undervalued areas: Beaujolais Villages and exciting producers such as Domaine Les Garçons, and Domaine de la Grosse Pierre (Pauline Passot).[47:29] Closing anecdote: a 1932 auction story that turned a missed opportunity into extraordinary luck. 📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Until next week – cheers to you! 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list

In this lively, laughter-filled episode, Janina chats with Tom Gilbey - the man who made wine fun again by tasting a different bottle at every mile of a marathon. They dive into everything from the fossil-rich soils of Chablis and the changing world of en primeur Bordeaux, to how to host your own playful blind tastings at home. Along the way, Tom shares tips for making wine approachable (and hilarious), highlights his favorite Bordeaux wines and “Super Seconds,” and reminds us that enjoying a bottle should be full of joy, stories, and a little mischief. Shownotes  [01:42] Wine fact of the episode — the history behind the 1855 Bordeaux Classification and how it still shapes prestige and pricing today. [05:05] Tom shares how his viral “Wine Marathon” began: tasting a different wine every mile, his son’s support, and the unexpected global response that followed. [08:36] From chaos to community - how a family experiment turned into a worldwide audience and new passion for wine communication. [11:17] The art of blind tasting - from marathon guesses to what he learned about focus, humility, and having fun with wine. [13:03] Janina and Tom discuss Thirsty and how his stories highlight the humour, generosity, and humanity of the wine trade. [15:33] Why blind tasting should be playful - ideas for home tastings, favourite tricky grapes like Nerello Mascalese and Baga, and the concept of “Wine Sports Day.” [21:30] Turning to Bordeaux — Tom’s reflections on 2005 vintages, learning from Robert Parker, and how palate trends shaped global styles. [25:23] Bordeaux today: en primeur uncertainty, Château Latour’s exit from the system, and why Tom says wine should be enjoyed, not invested in. [28:27] Blind tasting first growths versus super seconds - and how labels, price, and reputation influence what we think we taste. [31:03] Highlights on Château Montrose, Léoville Las Cases, and La Mission Haut-Brion - some of the ‘Super-Seconds’. [33:41] From Bordeaux to Burgundy - discussing Chablis, its fossils, minerality, and that unforgettable sense of “tasting the sea.” [37:37] Janina and Tom reflect on how palates evolve - from bold New World wines to subtle Old World elegance. [40:12] Beaujolais Nouveau nostalgia — London’s 1980s celebrations, and Tom’s upcoming Beaujolais Party at Sophie’s in Piccadilly. [44:13] Tom’s early years: studying at Plumpton College, researching English wine in the ’90s, and predicting the rise of world-class English sparkling. [47:15] Wrapping up with Battle of the Grapes: Tom picks his favourite grape varieties   📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk 📚 Find out more about Tom Gilbey: tomgilbeywine  📖 Get his book Thirsty: Available on Amazon UK  🍷 Tickets for the Beaujolais Nouveau Party: Sophie's Steakhouse, Piccadilly Until next week – cheers to you! 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list Music Used in Podcast from #Uppbeat (free for Creators!): https://uppbeat.io/t/stan-town/groove-sauce License code: HX8TGN6XM1D6LQWX

This week, join Janina for an unforgettable journey through Porto, Vila Nova de Gaia, and deep into the Douro Valley - the world’s first demarcated wine region. Over four days, she shares tips, tricks, where to stay, what to sip, and the must-do moments that make Portugal’s most iconic wine region so special. From wandering the tiled streets of Porto and exploring the buzzing Mercado do Bolhão, to taking the scenic train to Pinhão, this episode is your insider guide to soaking up the Douro at its very best. Shownotes 02:00 Douro – the first demarcated wine region in the worlds and it’s they history 04:00 Why visit Porto 5:00 Where to day in Porto 05:30 Mercado do Bolhão 06:00 Travelling from airport on the metro 06:30 Day 1 Itinerary – River walks and a visit to Grahams Port Lodge 08:30 The importance of Coopers to repair the oak casks and what happens to the wine in barrels and casks 9:00 The Style of Tawny port and the new 80 year old category 11:45 The different style of Tawny and ageing requirements 14:30 The ten first families of wine starting with The Symington Family 15:30 Difference in temperature and rainfall from Porto, the Cima Corgo (The heart of Douro) and the Douro Superior 17:00 Antinori from Tuscany 17:30 Baron Philippe de Rothchild - Chateau Mouton Rothchild 18:00 Familia Torres, based in Catalonia, Spain 18:30 E & J Gallo Winery, California 18:50 Joseph Drouhin, Burgundy 19:10 Famille Perrin, Rhône 19:30 Jackson Family Wines, California 20:00 Tenuta San Guido, Italy 20:15 Vega Sicilia, Spain   21:00 Eating at Matriarca in Porto 23:30] Day 2 Itineray - Take the train to Pinhão, Douro (Cima Corgo) from São Bento railway station (another MUST see in Porto) 24:30 The Solcalcos (Terraces) that gave Douro it’s UNESCO World Heritage status. 25:00 The more modern Patamares 25:30 Soil erosion in the Douro and now laser guided technology to help 27:00] Vinha ao alto for the less steep slopes 27:30 Eat and stay at The Vintage House, Pinhão 29:30 Stay at The Manor House, Celeirós and visit Quinta do Portal next door 31:00 Quinta da Roêda - Croft Port 33:00 Quinta do Bonfim 33:30 Day 3 Itinerary – Enjoy the Old Town of Porto 35:00 Day 4 Itinerary – Taylors Port Lodge 37:45 The Yeatman Hotel 39:30 The WOW museum 43:00 Tasting at The Wine School including Azores Wine Company Terrantez do Pico 43:30 Quanta Terra, Phenomena Rose 📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk📸 Instagram: @eatsleep_winerepeat🎥 YouTube: Eat Sleep Wine Repeat🌐 Website: www.eatsleepwinerepeat.co.uk Until next week – cheers to you! 🥂 THE EAT SLEEP WINE REPEAT PODCASTFeatured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION:– Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)– Shortlisted, IWSC Emerging Talent in Wine Communication (2025)– Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list    

In this sensory-driven episode, Janina is joined by Sietze Wijma, founder of The Art of Tasting, to explore how flavour molecules shape our experience of wine. From chemistry to culture, Sietze shares how our environment, memories, and even our saliva can change what we taste in the glass. Together, they unpack the science behind wine aromas, tasting faults, and why perception is as much about learning as it is about the senses.   Shownotes [00:26] Janina introduces her guest, Sietze Wijma, recognised at the 67 Pall Mall Global Communicator Awards for his work blending sensory science and wine education. [01:49] Quick wine fact — how saliva enzymes alter sweetness and release fruity aromas in Sauvignon Blanc. Based on info from The Cynic’s Guide to Wine by Sunny Hodge (Guest on Ep 232) [03:41] Sietze explains The Art of Tasting and how adding isolated flavour compounds helps students identify key aromas. [04:31] How flavour molecules like those in green bell peppers naturally occur in wine. [05:28] Using “spiked” neutral wines as a training tool before tasting commercial wines. [06:19] Butter, vanilla, and yogurt notes — breaking down malolactic fermentation, oak ageing, and lees stirring. [08:00] How culture shapes perception: diacetyl (buttery aroma) described as baklava in Turkey or dahi in India. [09:36] Sietze’s journey from studying flavour chemistry in beer to founding his own wine-focused aroma lab in the UK. [11:03] The “bird-watching” analogy — tasting is about recognition, not sensitivity; anyone can train their palate. [12:57] Identifying key wine aroma families — pyrazines, TDN, and rotundone — and how they appear in specific grape varieties. [13:55] Pyrazines and their link to green bell pepper notes in Sauvignon Blanc, Cabernet Franc, and Carménère. [15:10] TDN and the petrol character in Riesling — how sunlight and bottle age intensify the aroma. [17:04] Rotundone and the black-pepper signature of cool-climate Syrah and white-pepper notes of Grüner Veltliner. [20:04] How different cultures interpret the same aroma — ginseng and pyrazines in Chinese Cabernet Sauvignon. [21:27] The “ladybug taint” — an uncommon wine fault caused by crushed beetles releasing pyrazine compounds. [23:32] Common wine faults explained: cork taint (TCA), reduction, light strike, oxidation, and brettanomyces. [28:09] Story time — Sietze recalls mistaking oxidation for an open-too-long bottle in Austria. [30:14] Brettanomyces and the fine line between savoury complexity and spoilage. [32:31] The Château de Beaucastel example — when Brett becomes part of terroir and debate. [33:13] Tasting myths: why aromas like “green bell pepper” don’t mean actual allergens in wine. [34:37] How to improve blind tasting skills at home using aroma kits and DIY spiked wines. [36:28] Why tasting side-by-side is key to better identification and learning. [37:55] The “mouseiness” fault — why some aromas appear only after tasting due to pH and acidity. [42:46] Helen Keller’s quote on scent and memory — a poetic close to a science-rich episode. 📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Until next week – cheers to you! 🥂 THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list  

In this bright and refreshing episode, Janina travels to the shores of Lake Garda to uncover one of Italy’s most exciting and underrated white wine regions - Lugana DOC. Her guest is Fabio Zenato, president of the Consorzio Tutela Lugana DOC, who brings three generations of family knowledge and a deep passion for the local Turbiana grape.   Together, they explore the true identity of Turbiana, the unique glacial soils of the region, and why Lugana wines can age far beyond expectations. Expect insights into clonal selection, microclimate, and terroir - all wrapped in stories of tradition, elegance, and discovery.   Shownotes   [01:53] Third-generation vintner Fabio Zenato reflects on childhood memories that shaped his connection to the vineyards of Lugana. [02:28] Family heritage and early experiences that inspired a lifelong dedication to the land and its vines. [04:46] Clarifying the genetic confusion surrounding the Turbiana grape and its historical misidentification. [04:57] Understanding the DNA difference between Turbiana, Verdicchio, and Trebbiano di Soave. [09:18] Mutation or clone — exploring how proximity to Soave influenced Turbiana’s evolution. [10:41] Labeling inconsistencies and the importance of protecting the Turbiana name. [12:04] Tasting Tommasi Le Fornaci  2024 (£19.99 Cambridge Wine Merchants) and what to expect from a fresh, mineral-driven Lugana wine. [14:40] Locating Lugana: the southern shores of Lake Garda, between Lombardy and Veneto. [19:27] The influence of Lake Garda’s breezes and surrounding topography on vineyard climate. [20:33] The role of elevation - from 60 to 100 meters - and how slight altitude differences affect freshness and balance. [22:02] Exploring Monte Lupo 2015 from Cobue and understanding why Turbiana has remarkable aging potential. [24:47] How Lugana wines maintain acidity and evolve with nutty, floral, and mineral complexity over time. [27:40] Introducing La Rifra Riserva 2022 - structure, richness, and longevity in the glass. £24.99 D Vino Wines [28:53] Defining what makes a Lugana Riserva: minimum aging, depth, and stylistic differences. [32:53] The story behind Benedictus 2023 from Le Morette — the philosophy and inspiration behind its name. £22 The Wine Rack [34:41] Winemaking approach: lees aging, oak influence, and the balance between richness and minerality. [38:05] Food pairing ideas — from seafood to risotto, and how Lugana’s texture makes it versatile. [40:05] Tasting Feliciana 'Serce' Riserva 2022 — €27.95 Woodberrys.ie [40:36] Travel tips: flying into Verona for the easiest route to Lugana and Lake Garda. [42:59] Must-try local dishes and regional specialties to pair with Turbiana wines. [45:28] A new generation of winemakers bringing innovation through sparkling and sweet styles. [46:50] Corte Sermana Duerive 2023 — bright, delicate, and grown by the lake, where the vines feel the breeze off Garda’s shores. [49:07] The perfect Lugana moment — sunshine, lake views, and a chilled glass of Turbiana.   📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk   📸 Follow on Instagram: @eatsleep_winerepeat   🎥 YouTube Channel: Eat Sleep Wine Repeat 🌐 More content: www.eatsleepwinerepeat.co.uk   Until next time – cheers to you! 🥂   THE EAT SLEEP WINE REPEAT PODCAST has been featured in Decanter Magazine, Radio Times, and named by Feedspot as one of the Top UK Wine Podcasts.   RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list

In this sun-soaked Californian adventure, Janina welcomes Paige Comrie, creator behind Wine With Paige — a storyteller, wine communicator, and fellow IWSC Emerging Talent nominee. Together, they explore California’s hidden treasures: Lodi, Murphy’s, and Amador County — regions that rarely steal Napa’s spotlight but hold some of the most soulful vineyards and fascinating history in American wine. From rolling down hills at Opus One to uncovering the gold-rush roots of California’s old vines, this episode celebrates authenticity, creativity, and the deep sense of place that defines these lesser-known wine regions. Expect laughter, discovery, and plenty of Zinfandel talk along the way. Shownotes [03:59] How Paige went from business school in Michigan to discovering wine through Wine for Dummies and Wine Folly. [05:27] The 18 noble grape varieties as a framework for understanding global wine styles. [06:55] Tasting across those grapes as an education in structure, aroma, and texture — from crisp whites to full-bodied reds. [07:58] Generational shifts in wine habits and how younger drinkers embrace experimentation and design. [10:21] Rolling down a hill at Opus One and the reminder that wine should always stay fun. [12:51] Overview of Lodi, Murphy’s, and Amador — three off-the-beaten-path regions defined by old vines and history. [17:28] Lodi’s scale, production diversity, and role as a powerhouse for California wine. [18:27] Murphy’s as a Gold Rush town turned boutique wine destination full of charm and local flavor. [19:51] Key contrasts between Murphy’s and Lodi in landscape, culture, and experience. [20:28] European and Italian immigrant roots that shaped Zinfandel, Sangiovese, and the region’s identity. [21:51] California’s oldest documented Zinfandel vineyard from 1869 and how volcanic and sandy soils preserved it. [23:30] Distinct terrains — Lodi’s flat vineyards versus the rolling, oak-covered hills of Murphy’s and Amador. [24:29] The dramatic beauty of Amador with Sierra Nevada peaks and Tahoe in the distance. [25:16] Zinfandel defined: bold fruit, warm spice, richness, and soft tannins. [27:59] The accidental invention of White Zinfandel at Sutter Home and Napa’s last free tasting rooms. [29:15] Wine tasting costs in Napa versus the approachable, grassroots experiences in Lodi and Murphy’s. [30:26] Dining highlight: Taste in Amador, a women-led fine dining spot with local flair. [31:10] Must-visit wineries including Ironstone, Andis, Casino Mine, Bokisch, and Michael David. [32:13] Lodi’s Wine & Chocolate Weekend featuring creative pairings like chocolate-covered grasshoppers. [33:58] SaveTheOld.com and the movement to protect California’s 100-year-old vineyards. [37:35] The connection between California Zinfandel and Italy’s Primitivo. [38:17] Red wine dominance across the regions with a few standout whites. [39:22] A memorable tasting at Memento Mori in Napa and the philosophy behind “remember we must die.” [42:02] Choosing Chardonnay as the one grape to drink for life. [42:24] Dream dinner guest: Jared Way of My Chemical Romance. [43:06] The most underrated U.S. wine region: Walla Walla, Washington. [44:11] Closing thoughts — pour yourself an old vine Zinfandel and start planning your next California wine trip. 📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk 📸 Follow on Instagram: @eatsleep_winerepeat 🎥 YouTube Channel: Eat Sleep Wine Repeat 🌐 More content: www.eatsleepwinerepeat.co.uk Until next time – cheers to you! 🥂 THE EAT SLEEP WINE REPEAT PODCAST has been featured in Decanter Magazine, Radio Times, and named by Feedspot as one of the Top UK Wine Podcasts. RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list  

In this fascinating and earthy episode of Eat Sleep Wine Repeat, Janina welcomes one of the world’s leading voices in soil and terroir — Pedro Parra, affectionately known as Dr. Terroir or Pedro Pits. A soil scientist, consultant, and winemaker, Pedro has studied over 50,000 soil pits across the globe and holds a PhD in terroir. His work has redefined how we understand vineyard mapping, root behavior, and the intimate connection between geology and the taste of wine. Together, Janina and Pedro dig deep — quite literally — into the role of soil, minerality, and terroir expression in winemaking. From limestone and granite to volcanic ash and clay, Pedro explains which grapes grow best in each soil type. They also explore Itata, Chile, one of South America’s oldest and most under-the-radar regions, and discuss Pedro’s beautiful 90-year-old-vine Cinsault, a wine that captures the soul of granite and the spirit of Burgundy. Expect scientific insight, poetic reflection, and a whole lot of passion for what lies beneath our vines. Shownotes   [00:32] – Meet Dr. Terroir: Pedro Parra, the man behind 50,000 soil pits and a global reputation for understanding what lies beneath our vineyards. [04:15] – What terroir truly means: why the connection between soil, roots, and weather defines a wine’s identity. [04:24] – What many winemakers misunderstand when they focus on the cellar instead of the vineyard. [11:31] – The perfect soil for Pinot Noir: how limestone delivers elegance, acidity, and finesse. [11:44] – Granite explained: why it produces wines with brightness, tension, and linearity. [14:22] – The best grape for granite soils? Pedro’s surprising answer — and the region that redefines Grenache. [16:32] – The truth about clay: good vs. bad clay, and why it can either nourish or suffocate the vine. [22:39] – What makes schist so complex and unpredictable in the vineyard. [23:48] – The grape varieties that thrive on schist — from the Douro to Côte-Rôtie. [24:57] – Volcanic soils: beauty, danger, and why only 10 % of volcanic terroirs produce great wine. [28:46] – Pedro’s most moving wine experiences and what he looks for in true terroir transparency. [31:12] – How he fell in love with Itata, Chile — a forgotten land of old bush vines and soulful energy. [39:01] – What makes his 90-year-old-vine Trance Cinsault 2022 (£40 Hic Wine Merchants)  so unique: granite soils, freshness, and natural elegance. [40:59] – “Being so good but the wines were so bad”: Pedro’s candid story of unlearning Burgundy winemaking. [43:46] – From concentration to “illusion”: discovering balance through gentle, cool fermentations. [45:15] – Whole-cluster fermentation — when it works, when it doesn’t, and why humidity is the key. [47:37] – Oak, concrete, and steel: how the choice of vessel completely changes a wine’s texture. [50:47] – Too many beautiful labels, not enough good wine — Pedro on the crisis of modern winemaking. [51:48] – The one wine that most moved Pedro — and his final thoughts on terroir and emotion.   📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk 📸 Follow on Instagram: @eatsleep_winerepeat 🎥 YouTube Channel: Eat Sleep Wine Repeat 🌐 More content: www.eatsleepwinerepeat.co.uk Until next time – cheers to you! 🥂 THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES, AND NAMED BY FEEDSPOT AS THE 6TH BEST UK WINE PODCAST. RECOGNITION: – FINALIST, 67 PALL MALL AWARD FOR BEST GLOBAL WINE COMMUNICATOR IN AUDIO (2025) – SHORTLISTED, IWSC EMERGING TALENT IN WINE COMMUNICATION (2025) – RANKED #18 IN 2024 AND #22 IN 2025 ON DRINKS RETAILING’S MOST INFLUENTIAL PEOPLE IN DRINKS LIST

In this sparkling episode of Eat Sleep Wine Repeat, Janina is joined by Cokie Ponikvar – shortlisted (and later winner) for the IWSC Emerging Talent in Wine Communication, Advanced Sommelier, and now on the path to both Master Sommelier and Master of Wine. Known to nearly half a million Instagram followers as Cokie’s World of Wine, Cokie’s infectious passion and disciplined study style have inspired a new wave of wine lovers worldwide. Together they dive into the fascinating world of Champagne vs. Crémant – uncovering why Champagne’s history and terroir make it unique, what the grower Champagne movement means for drinkers, and how eight French regions (plus Luxembourg) produce high-quality Crémant that can rival Champagne at a fraction of the price. Expect insights into blind tasting challenges, producer styles, and practical tips for studying sparkling wine. You’ll also discover: [02:26] – Luxembourg’s Crémant: spotlight on Bernard-Massard, the country’s leading producer [04:43] – How Cokie approaches studying wine and structuring learning.  [05:26] – The most difficult part of passing the Advanced Sommelier exam.  [09:22] – How long it really takes to become a Master Sommelier and Master of Wine.  [11:35] – The “craziest” decision Cokie has considered: attempting both titles simultaneously.  [14:11] – What Champagne truly means to her – and how a visit to Roman-dug caves in Reims changed her perspective forever.   [15:44] – Visiting Champagne houses like Taittinger and Ruinart: history carved into chalk cellars.[21:41] – The rise of grower Champagne: unique stories, pros and cons versus the grandes marques.  [24:14] – Understanding Champagne bottle labelling (RM vs NM codes).  [27:16] – Why Champagne commands higher prices – and when it’s worth it.  [30:07] – Breaking down Crémant: eight French regions and their grape varieties, terroirs, and styles.  [34:00] – Spotlight on Savoie and the Altesse grape: alpine freshness and minerality.  [37:02] – Carcassonne and Limoux: tasting history in the birthplace of sparkling wine.  [38:45] – The challenge of lining up Crémants in comparative tastings – and why producer style matters as much as region.  [42:28] – The purpose of the Crémant appellation and how to use it as a reliable Champagne alternative.  [44:22] – Study tips for identifying sparkling wines in blind tastings.   [46:53] – Making wine inclusive: pronunciation, accessibility, and why wine should be for everyone. Follow Cokie on her Crazy wine journey HERE. 📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk 📸 Follow on Instagram: @eatsleep_winerepeat 🎥 YouTube Channel: Eat Sleep Wine Repeat 🌐 More content: www.eatsleepwinerepeat.co.uk Until next time – cheers to you! 🥂   THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES, AND NAMED BY FEEDSPOT AS THE 6TH BEST UK WINE PODCAST. RECOGNITION: – FINALIST, 67 PALL MALL AWARD FOR BEST GLOBAL WINE COMMUNICATOR IN AUDIO (2025) – SHORTLISTED, IWSC EMERGING TALENT IN WINE COMMUNICATION (2025) – RANKED #18 IN 2024 AND #22 IN 2025 ON DRINKS RETAILING’S MOST INFLUENTIAL PEOPLE IN DRINKS LIST  

In the Season 6 premiere of Eat Sleep Wine Repeat, Janina is joined by Sunny Hodge, founder of Diogenes the Dog wine bar in London and author of The Cynic’s Guide to Wine (use code EATSLEEP15 for 15% off this book and all Academie du Vin books). Known for shaking up traditional wine education, Sunny takes us on a journey into the science behind wine, from rootstocks and yeast strains to soils, sulphites and histamines. This episode dives deep into how low-intervention vs. natural wine is defined, what mouse taint and Brettanomyces really mean for your glass, and why the future of wine chat might balance both the romance of terroir and the hard facts of winemaking. Expect myth-busting, geeky insights, and plenty of food for thought on how wine is grown, made, and enjoyed. If you’ve ever wondered what truly changes your wine beyond the grape – from organic regulations in the EU vs. USA, to terpenes, esters, and thiols – this is an episode that will transform the way you understand every sip. A quick shout out to this episode’s lovely sponsor Viavinum. I’ve got a special discount code that could earn up 5 or even 8% off your wine tour. Find details at the bottom.* You’ll also discover: [05:51] – Why Sunny wrote The Cynic’s Guide to Wine: moving beyond storytelling to answer the “whys” and “whats” of wine through science and real understanding. [09:04] – Diogenes the Dog: The Wine Bar in Elephant and Castle, London. [10:04] – Three places to expand your map: Texas (Malbec) from Messina Hof; Weightstone WE White No.4 from Taiwan; an organic project in Eastern Thrace, Turkey with Xavier Vignon. [12:27] – Hybrids/PIWI: bred for heat/humidity resilience to reduce spraying. [14:55] – Janina links her previous episode on Turkish wine for deeper context. [16:38] – The philosophy behind Aspen & Meursault: team training and a dedicated low-intervention concept.   [18:15] – Low-intervention vs natural: how to define these wine terms with no legal definitions.   [21:43] – Sulphur dioxide, alcohol and histamines: why hangovers aren’t usually caused by sulphur dioxide — and when histamines might matter.   [27:57] – Organic in Europe vs America: EU allows wines with reduced sulphur dioxide; US organic wine forbids added sulphur dioxide — changing how wines taste and age.   [34:32] – Soil really matters: mycorrhizal “underground internet,” rootstocks, and how they nudge ripening, acidity, and vigor.   [36:52] – From cellar to consumer: why better definitions and transparency help real-world wine choices.   [42:11] – What are thiols? Setting up the chemistry behind those tropical fruit notes.   [45:30] – Feeding vines: getting nitrogen without synthetic fertilisers (and a detour through Fritz Haber’s legacy).   [47:32] – Terpenes & esters: aroma families and where they come from   [52:26] – Mouse taint: why it’s more common in low-intervention wines and how it shows up.   [56:15] – Brettanomyces: fault or character? Unpacking the sweaty-horse debate.   [57:59] – What’s next for Sunny? (Spoiler: more geeky wine chat)   [60:04] – How to contact Sunny and where to buy The Cynic's Guide to Wine – Academie Du Vin Library (Don’t forget to use code EATSLEEP15 for 15% of this book and all others on the site)   *VIAVINUM WINE TOURS: If you’re dreaming of a wine-filled escape to Italy, I’ve got something special for you. Book a customized wine tour of more than 6 days / 5 nights through my trusted travel partners and use my code EATSLEEPWINE to unlock an exclusive discount: 5% off for private groups of 2 to 5 people 8% off for groups of 6 or more Right now, the full range of private tours isn’t live on the website as they’re being refreshed for the new season — but if you're ready to plan something unforgettable, this is the perfect time to design your own bespoke wine adventure. 📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk 📸 Follow on Instagram: @eatsleep_winerepeat 🎥 YouTube Channel: Eat Sleep Wine Repeat 🌐 Mo

In this final episode of Season 5, and the last chapter of our mini-series on diversity, equity and inclusion in wine, Janina sits down with the incredible Aidy Smith – award-winning broadcaster, content creator, drinks educator and the only global TV host living with Tourette’s Syndrome. He’s also the founder of Drinklusive and a powerful advocate for representation, empathy, and accessibility in the wine world. Aidy brings his signature energy and honesty to this conversation, sharing his path into wine and the moments that shaped his mission. From supermarket favourites and wine hacks to wineries doing amazing work in inclusion – this episode is heartfelt, informative and a perfect way to close the season. You’ll also discover: [03:32] – Aidy’s first step into the drinks world (in a crumpled suit and a glass of Napa Cabernet!)[06:26] – Link back to Episode 46 and his love for California wine[07:46] – How Tourette’s, ADHD and being openly gay shaped his career in wine[14:45] – Why good intentions and asking questions are key to progress[17:28] – The most under the radar wine region: Patagonia, Argentina [21:00] – Bodega Otronia and its icy anti-frost system and Bodega Chacra and their Pinot and Chardonnays[22:39] – Beginner-friendly supermarket recommendation: Diablo Dark Red £9 with nectar Sainsburys[24:27] – How to expand your palate with Kadette Cape blend by Kanonkop (South Africa) £13.50 Sainsburys[26:22] – The importance of transparency on winery websites[29:06] – Favourite hot weather wine: white wines from Plaimont, Southwest France[30:24] – Wine hack: always pack a corkscrew in your toiletries bag[31:11] – What is Drinklusive and how it empowers new voices in wine[39:17] – Advice for wineries wanting to be more inclusive[43:57] – Janina’s shoutout to Michel Chapoutier (First producer to put Braille on labels) and tasting their Saint-Péray £20 mix 6 Majestic [44:47] – Champagne Telmont, sustainability and inclusivity focus[49:17] – Final reflections: what Aidy has learned and what still needs to change Follow Aidy on Instagram 📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk📸 Follow on Instagram: @eatsleep_winerepeat🎥 YouTube Channel: Eat Sleep Wine Repeat🌐 More content: www.eatsleepwinerepeat.co.ukUntil next time – cheers to you! THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEEDSPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Alex De Cata, Senior Manager of Global Development at WSET, joins Janina to explore how wine education can break barriers and create opportunity. From adapting materials for visually impaired students to funding wine courses in Angola and South Africa, WSET’s reach goes far beyond the classroom. They discuss how education—through tasting, theory, and structured approaches—empowers people to understand and enjoy wine, regardless of their background or budget. Along the way, you’ll learn why blind tasting is such a powerful tool for wine education, how cultural context shapes the way we perceive aromas, and why exploring lesser-known grapes like Fetească Regală or Xinomavro can offer incredible value. Alex also reflects on the emotional connection we form with wine through meaningful moments, and how staying curious—and truly listening—can help build a more inclusive and diverse industry. This inspiring conversation will leave you rethinking what wine education really means—and who it’s for. Episode Guide (Chapters) [02:21] – How Alex carved out his role at Wine & Spirit Education Trust [03:44] – What is the WSET and what does it stand for? [04:33] – Who are WSET courses for? [05:43] – Why blind tasting matters [09:35] – How to build your aroma memory [12:48] – Tasting the unexpected: wines off the beaten path [15:01] – Exploring regions beyond Bordeaux, into the South West of France [19:16] – How WSET promotes accessibility and inclusion [23:46] – WSET’s global social impact [27:42] – What’s next for WSET’s social initiatives? [32:31] – How wine education can save you money [34:24] – Discover: Fetească Regală and Fetească albă [36:15] – Alex’s favourite part of teaching [38:31] – Wine recommendation: meaningful moments [40:45] – What can we all do to make the industry better? If you are wanting to explore more the qualifications available at the WSET, find all details on their website: https://www.wsetglobal.com/ 📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk 📸 Follow on Instagram: @eatsleep_winerepeat 🎥 YouTube Channel: Eat Sleep Wine Repeat 🌐 More content: www.eatsleepwinerepeat.co.uk Until next time – cheers to you! THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEEDSPOT AS THE 6TH BEST UK WINE MAKING PODCAST.  

Carmen shares her incredible journey, from being rejected by winemaking school because of her race to founding the first 100% Black-owned winery in Stellenbosch. She discusses her love for Carménère, how South African terroir shapes her wines, and why she chooses to highlight what Mother Nature gives her in every vintage. Janina also tastes Carmen’s UK-exclusive Catoria red blend, available through Naked Wines for just £14.99, and reads a heartfelt note Carmen wrote to the wine club’s “angels.” But Carmen’s impact goes far beyond wine—she’s also the founder of the Carmen Stevens Foundation, which has served over 48 million school meals to children in need. Tune in for inspiration, resilience, and a celebration of what wine can do for communities. Episode Guide (Chapters) [03:35] – Becoming South Africa’s first Black female winemaker and the strength needed, and challenges faced [20:24] – Who is Carmen Stevens the winemaker? Exploring small-batch blending through Sauvignon Blanc and the unique expressions of different vineyard parcels. [25:38] – Discovering Carménère as a flagship grape [30:04] – South African vs Chilean Carménère [34:13] – Janina tastes the UK-exclusive red blend Catoria 2022 [36:19] – Great value: £14.99 through Naked Wines [37:38] – A heartfelt message to the Naked Wines Angels [41:18] – The story behind the Carmen Stevens Foundation [46:07] – How the wine industry can give back [47:37] – Mentoring and choosing young talent [51:46] – The dream of owning vineyards in Stellenbosch [52:58] – Dreams for the next 10 years [55:33] – Where to find Carmen’s wines internationally 📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk 📸 Follow on Instagram: @eatsleep_winerepeat 🎥 YouTube Channel: Eat Sleep Wine Repeat 🌐 More content: www.eatsleepwinerepeat.co.uk Until next time - cheers to you! THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEEDSPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

In this episode, we head to the iconic Napa Valley to meet Amber Mihna, Global Sales Director at Staglin Family Vineyard — a family-run winery known not only for its exceptional Rutherford Bench Cabernet Sauvignon, but for embedding mental health advocacy into the very core of its mission. Amber dives into the story of how the Staglin family built their estate with a clear sense of purpose, from reclaiming historic vines to pioneering sustainability and championing inclusivity in the wine industry. They explore what makes the Rutherford Bench so special, how the “Rutherford dust” shapes the character of their wines, and the winemaking philosophy behind their elegant, age-worthy style. They also taste the Salus Estate Cabernet Sauvignon, a wine with a difference: 100% of its profits are donated to brain health research through the family’s foundation One Mind. Expect mocha-dusted tannins, autumnal aromas, and a full-bodied texture that feels featherlight — a wine Janina calls “plush, polished and profoundly humane.” If you’ve ever wondered why Napa Cabernet is worth the price, or how wine can be a true force for good, this episode is for you. Pour yourself a glass and enjoy. Episode Guide  [02:34] – The history of Staglin Family Vineyard [04:37] – What makes the Rutherford Bench so unique [06:19] – “Rutherford dust” and the minerality of their wines [07:24] – Family-owned and family-run: what it really means at Staglin [09:42] – A breakdown of the varietals grown at the estate [10:38] – Introducing the Salus wines and their mission for mental health [13:15] – The origin of their One Mind foundation: from diagnosis to music festival [15:17] – What kind of impact the family hopes to make [17:21] – What to expect from a Staglin Cabernet Sauvignon [19:24] – Tasting Salus Cabernet Sauvignon 2019 8Wines £118 [23:37] – Where to buy: Simply Wines Direct & The Champagne Company [24:56] – Why Napa Valley wines are (deservedly) expensive [27:27] – How Napa’s climate makes organic farming easier [29:22] – Winemaking philosophy: balance, freshness, and textured finesse [33:10] – Creating a more equitable and inclusive wine industry [35:43] – Advice for small wineries looking to start giving back [38:09] – What’s next for Staglin: replanting, solar renewal, and generational transition [40:31] – Vine life cycles and the decision to replant [42:18] – How to visit the winery and what to expect [45:20] – Sharing a glass with wine legend André Tchelistcheff 📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk 📸 Follow on Instagram: @eatsleep_winerepeat 🎥 YouTube Channel: Eat Sleep Wine Repeat 🌐 More content: www.eatsleepwinerepeat.co.uk Until next time - cheers to you! THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEEDSPOT AS THE 6TH BEST UK WINE MAKING PODCAST.  

In this episode, we are talking with Julia Moore, Communications Specialist at Bosman Family Vineyards, a South African winery at the forefront of ethical wine production and regenerative farming. With a 26% worker-ownership model, award-winning viticulture, and deep investment in education and inclusion, Bosman is redefining what sustainability in wine truly means. We explore the impact of shared ownership, the challenges and beauty of farming as a community, and the power of giving future generations opportunities beyond the vineyard. From vine nurseries to old vine Chenin Blanc, this conversation is rich in knowledge and purpose. Two wines are tasted during the episode: the affordable Generation 8 Chardonnay, supporting early childhood education projects, and the prestigious Optenhorst Chenin Blanc, sourced from the third-oldest Chenin vines in South Africa. Whether you’re interested in equitable business models, viticulture innovation, or wines with purpose, this episode delivers inspiration in every sip. Episode Guide (Chapters) [02:30] - How Julia approaches wine storytelling as a communicator [04:47] - How the land shapes the vines [07:51] - The role of climate and vine age [09:30] - Ethical working and community impact [11:35] - Shared ownership: transforming life on the farm [14:25] - Vision for youth and long-term opportunity [17:32] - How many people live on the farm as a community [18:57] - Tasting Generation 8 Chardonnay — a fresh, unoaked white wine with expressive fruit and minerality. Available at Sainsbury’s £9 (UK). [21:20] - How its sales support Bosman’s education projects [26:19] - What happens in the vine nursery during winter [30:46] - Clonal selection and rootstock combinations [33:23] - Bosman named Winery of the Year in the Platter’s Wine Guide [36:08] - Tasting Optenhorst Chenin Blanc 2023 — from 72-year-old dry-farmed bush vines. Around £25-30 per bottle. [38:59] - The story and power of old vines [41:06] - Pricing and exclusivity of Optenhorst; why it’s a rare and age-worthy wine [49:01] - What the wine industry must do for equity and representation [51:46] - Bosman Family Vineyards and more information 📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk 📸 Follow on Instagram: @eatsleep_winerepeat 🎥 YouTube Channel: Eat Sleep Wine Repeat 🌐 More content: www.eatsleepwinerepeat.co.uk  Until next time — cheers to you! THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEEDSPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

In this powerful episode, we head to Australia to meet Wayne Quillam and Ben Hansberry, the co-founders of Mt Yengo Wines—a First Nations–owned winery built on reconciliation, cultural expression, and community. Mount Yengo is more than just a wine label: it's a movement for inclusion and truth-telling through art, ancestral storytelling, and connection to the land.Through this episode we explore how Indigenous knowledge and values are guiding sustainable wine practices, how art and wine intersect as cultural expression, and how community and collaboration drive the brand's ethical vision. From the symbolism behind each label to their practices with growers across South Australia and New South Wales, every bottle is rooted in purpose and tradition. Whether you're interested in inclusive winemaking, Indigenous leadership, or simply looking to connect more deeply with the story behind your next glass of wine, this episode will stay with you. Episode Guide (Chapters) [01:50] – What Mt Yengo stands for: a platform for reconciliation and cultural connection. [02:10] – Wayne shares his artistic journey and the role of ancestral wisdom in their work. [02:36] – Wine as a medium for connection—to land and to each other. [02:56] – How Mt Yengo began as a community-driven Indigenous brand. [06:31] – The stories behind the label artwork and the cultural role of women. [09:27] – Navigating initial bias: why an Indigenous wine brand faced resistance—and how they overcame it. [11:46] – Creating an ethical, inclusive model with growers and winemakers. [13:18] – Songlines, traditional land knowledge, and their integration into winemaking. [15:17] – “Reconciliation in action”: exporting wine and culture globally. [16:16] – The Adelaide Hills flagship range: partnerships, terroir, and excellence.  [17:58] – Mt Yengo Wines is showcased Wine Paris  / Vinexposium, [19:27] – Riverina wines: moving beyond bulk production toward quality. [22:42] – The climate and winemaking challenges in Hunter Valley. [24:38] – Semillon vs. Chardonnay: shifts in Hunter Valley grape trends. [26:32] – Deep symbolism in the Adelaide Hills artwork: land, femininity, and the cosmos. [29:48] – A powerful story of community celebration, culture, and joy. [33:03] – Movement, music, and communal joy: reconnecting through culture. [35:07] – How to respectfully engage with Aboriginal culture—starting with questions and curiosity. [38:24] – Regenerative viticulture: how growers are learning from First Nations traditions. [40:43] – Ben on how Mt Yengo’s influence is shifting mindsets in the wine industry. [42:00] – Final reflections on pride, purpose, and the growing impact of their journey. 📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk 📸 Follow on Instagram: @eatsleep_winerepeat 🎥 YouTube Channel: Eat Sleep Wine Repeat 🌐 More content: www.eatsleepwinerepeat.co.uk Until next time - cheers to you! THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEEDSPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

In this episode, we head to the mountains of Northern Lebanon to meet Michelle and Claudine, neighbors, best friends, and the visionary founders of Heya Wines, a natural winery rooted in inclusion, heritage, and community. Heya Wines (meaning “She” in Arabic) is more than just a label, it’s a movement. From championing gender equity and employing Syrian refugee women, working with indigenous grapes and fermenting with apples in response to Lebanon’s energy crisis, every bottle tells a story of purpose and place. We dive into their hands-on winemaking approach, explore the beauty of high-altitude terroir, and taste their soulful wines, from Nour, a textured white blend of direct press Obeideh & White Grenache to Kanz, a red made with carbonic maceration and aged in amphora. We also hear about the challenges of making wine in a region grappling with instability, and how the power of community, resilience, and female solidarity fuels every step. This is a story of women rewriting what it means to make wine, not just in Lebanon, but everywhere. Whether you're curious about natural wine, socially conscious farming, or planning a trip to the Levant, this episode will inspire you to pour with intention. Episode Guide (Chapters) 1:23 - Founding Heya Wines: friendship, passion, and a mission for equity 5:15 - Facing gender bias and creating equal pay in Lebanon’s wine industry 7:53 - Hiring and empowering Syrian refugee women 9:57 - The rainy harvest: a community effort that defines Heya’s spirit 11:25 - Traditional Lebanese breakfast: manoushe, za’atar and labneh 13:38 - Heya’s location: high-altitude terroir (1450m) near the Syrian border 14.07 - The region of Dimane, North Lebanon and it’s terroir 17:27 - Creating Farha, a co-ferment of apples and indigenous Merwah grapes 18.03 - What does Merwah taste like? 18:40 -  Travel tips: Beirut → Batroun (45min) → Heya Wines (another 45min) 20.46 - What does Obeidah taste like, and how it compares to Merwah? 21:13 - Tasting Nour (white blend of Obeideh & Grenache) — made during the war Gnarly Vines - £30  29:06 - Tasting Kanz (red Grenache-Syrah): carbonic maceration in amphora Gnarly Vines - £28  29:34 - Kanz: “Treasure”: why it’s their most playful and textural wine 30.44 - How ageing in amphora affects the wine 34:49 - Food pairings: platters with white & red meats, yogurt, vegetables 35:45 - Global feedback and building a growing Heya Wines community 39:02 - Labels featuring real harvest women - authentic and unfiltered 41:12 - What’s next: expanding opportunities for women and working moms 42.17 - One message for listeners working in a vineyard, cellar or boardroom who can shape the future of wine  📩 Questions or feedback? Email me: janina@eatsleepwinerepeat.co.uk 📸 Follow on Instagram: @eatsleep_winerepeat 🎥 YouTube Channel: Eat Sleep Wine Repeat 🌐 More content: www.eatsleepwinerepeat.co.uk Until next time - cheers to you! THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEEDSPOT AS THE 6TH BEST UK WINE MAKING PODCAST.