American Wine Rebel Show

Most people think of Cabernet Sauvignon when they want a bold red wine. But there’s another grape that has higher tannin, and almost no one is talking about it. In this video, we’re breaking down Tannat: where it comes from in Madiran, how it became the signature grape of Uruguay, and why it’s now gaining traction in places like Texas. Chapters: 0:00 Intro 0:20 Tannat is from Madiran France 0:51 Micro-Oxygenation: The winemaking technique designed specifically for Tannat 1:31 How Tannat spread from France to Uruguay to the World 2:25 Why Tannat thrives in hot climates like Texas Hill Country 3:32 Opening up Augusta Vin Tannat 3:46 What makes Tanna one of the most tannic grapes 4:17 The science behind Tannin- polyphenols, anthocyanins, and proanthocyanidins 6:09 Where Tannat gets it's name 6:41 Tannat Tasting If you’ve only been drinking Cabernet, this might be the grape that changes your mind.

You’ve probably never heard of Pinot Meunier… but if you’ve ever had Champagne, you’ve definitely tasted it. Pinot Meunier is one of the three main grapes used in Champagne, alongside Chardonnay and Pinot Noir, yet it rarely gets the spotlight. In this video, we're breaking down what Pinot Meunier actually is and why it's about time it gets some of its own attention. We’ll talk about how Pinot Meunier is being used in both France and the United States, including tasting a bottle from Eyrie Vineyards in Oregon, one of the pioneers of American Pinot Meunier. The truth is, some of the most important grapes in wine are the ones nobody talks about. Intro: 0:00 Pinot Meunier is from Champagne 00:17 What is Pinot Meunier 1:06 Pinot Noir vs Pinot Meunier 1:37 Where is Pinot Meunier grown? 2:05 Tasting Eyrie Vineyards Pinot Meunier 2:52 Pinot Meunier is fun! 3:45

Coffee in the morning. Wine at night. But what about espresso-infused wine? Today I’m trying a Vidal Blanc ice wine that’s been infused with espresso beans, and it raises a bigger question: how far can winemakers push the boundaries of wine? Vidal Blanc is a hybrid grape known for its high acidity and cold-hardy vines, which is why it’s commonly used for ice wine in colder regions like Ontario, New York, and Michigan. Ice wine itself is made from grapes that freeze naturally on the vine, concentrating the sugar and flavors when they’re pressed. The result is an intensely sweet wine balanced by bright acidity. Adding espresso beans takes that balance even further. The bitterness of the coffee cuts through the sweetness of the ice wine in a way that almost tastes like liquid tiramisu. This is exactly what I love about independent winemakers: the willingness to experiment, take risks, and create something totally unexpected. Wine doesn’t have to follow the rules to be good. Subscribe for more American wine stories, hidden regions, and grapes you’ve probably never heard of. Chapters 0:00 Espresso ice wine?! 0:35 What is Ice Wine 2:06 What is Vidal Blanc 3:21 Tasting Coffee-infused wine tasting 5:03 Why experimental wines matter

Napa Valley Cabernet Sauvignon is one of the most recognizable, and most expensive, wines in America. But why? Lets talk about what’s actually driving the price of Napa Cab: limited vineyard land in a valley just 30 miles long, expensive hillside farming that often requires hand harvesting, strict production standards, and global demand that keeps pushing prices higher. Cabernet Sauvignon became Napa’s flagship after the shockwaves of the 1976 Judgment of Paris, when Napa wines outperformed top Bordeaux in a blind tasting, and the prestige has only grown since. But the story doesn’t stop there. Napa is also on the front lines of climate change. Rising temperatures, drought, wildfires, and smoke exposure are already shaping harvest decisions and vineyard strategy. What happens when a region built on Cabernet Sauvignon faces conditions that may no longer perfectly suit it? And what does that mean for the future of America’s most famous wine region? This is a deep dive into the past, present, and future of Napa Valley Cabernet, and whether the price, the prestige, and the pressure are sustainable. If you’re curious about where American wine is headed next, subscribe and follow along! Intro: 0:00 History of Napa 0:41 Why is Napa so Expensive? The Future of Napa

Petite Sirah isn’t Syrah, and it might be one of the most misunderstood grapes in California. Today we're opening a bottle of Petite Sirah from Parducci Wine Cellars and breaking down what this bold, inky grape actually is, where it came from, and why Mendocino County might be one of the best places in America to grow it. We’ll talk about the history of Petite Sirah (also known as Durif), how it made its way to California in the late 1800s, and why it thrives in warmer inland valleys like those found in Mendocino County. Mendocino is often overshadowed by Napa and Sonoma, but it’s one of the most geographically diverse counties in the state, with mountain AVAs, coastal fog influence, and warm interior valleys that are ideal for powerful reds. Then we’ll taste through this Petite Sirah and talk structure and flavor. If you’re ready to break out of the world of the usual grapes and labels and try something off the beaten path, this one is for you. Suggested Chapters 00:00 – What Is Petite Sirah? (And Why It’s Not Syrah) 00:32 – The History of Durif in California 00:51 – Where Petite Sirah Is Grown Today 02:20 – Why Mendocino County Works So Well 03:34 – Parducci Wine Cellars 04:06 – Tasting the Petite Sirah 05:15 – Who Should Be Drinking Petite Sirah?

Rosé and orange wine often look similar in the glass, but the taste completely different. In this video, we'll discuss the history, winemaking, and taste difference between Rosé and Orange wine. We’ll talk about skin contact, phenolic bitterness, and how rosé gets its color without turning into red wine. If you’ve ever wondered: – Why rosé and orange wine can look similar but taste nothing alike – Why orange wine tastes bitter or grippy – How skin contact changes a wine’s structure and feel This one’s for you. Wines tasted: – Love You Bunches Rosé (Stolpman Vineyards) – Love You Bunches Orange (Stolpman Vineyards) ⏱ Chapters: 0:00 Rosé vs orange wine- same color, different wine 0:45 What rosé actually is 1:30 What orange wine actually is 3:00 A quick history of rosé and orange wine 5:30 The science of skin contact & phenolics 8:00 Why these two wines taste so different 10:30 Tasting: rosé vs orange 13:30 The U.S. labeling problem with “orange wine” 14:40 Final thoughts + who should drink which If you like approachable wine education and breaking down confusing wine topics without the snobbery, hit subscribe and drop a comment. Which one are you pouring: rosé or orange?

Wine without grapes? It’s not a trend, it’s history. Today we're exploring fruit wine (wine made from fruit other than grapes) and why it existed long before modern day winemaking. From ancient fermentation to modern American producers, fruit wine has always been part of the wine story, even if it’s been overlooked. 0:00 Does wine have to be made with grapes? 0:31 Brief history of wine 1:31 Why do we ferment grapes? 2:42 What fruit wine actually is (legally and historically) 3:56 How fruit wine fits into American wine history 5:16 Hermit Woods winery 5:41 Why fruit wine has been dismissed as “not real wine”... and why that’s wrong 6:22 What modern producers are doing to make dry, structured fruit wines today 7:04 Hermit Woods Red Scare tasting (blueberry, blackberry, raspberry and honey wine) 9:39 Hermit Woods Winni White tasting (plums, peaches, nectarines, kiwi berries, green tomatoes and rhubarb wine) If you're curious about off-the-beaten path wine, or the future of American wine beyond the usual grape varieties, join me on this journey!

Champagne can only come from Champagne France, right? Well, yes... and also no. In this episode, we’re digging into the real history of American Champagne and sparkling wine. From how Champagne was invented in France, to American Sparkling's surprising roots in Ohio and New York, to why some U.S. producers can still legally use the word “Champagne” today. We’ll talk about: How sparkling wine actually came to be Why “Champagne” was once legal on American labels (and why most wineries can’t use it anymore) What is Champagne? What is Prosecco? What is Pét-nat? Tasting a rosé pét-nat from Field Recordings, the oldest style of sparkling wine there is Tasting a Champagne-method sparkling Pinot Noir from Peju American sparkling wine isn’t just a copy of France, it’s a story of history, climate, law, and creativity, all in the glass. Cheers!

Apple wine? Apple cider? Apple & grape co-ferments? Let’s clear this up. In today’s episode, we dig into the line between cider and wine, and how American producers have been experimenting with fruit & grape co-ferments for far longer than you might think. From early settler fermentations to today’s modern craft winemakers, fruit fermentation has shaped American wine culture for centuries. Whether you’re team hard cider or team wine, this episode breaks down the history and why these bottles deserve a place in the conversation about U.S. wine. 00:00 Intro 00:47 History of fruit wine 02:54 Cider vs. Wine – What’s the actual difference? 03:53 Tasting: Mari Vineyard’s Drolly Ambra 06:54 Tasting: Rose Hill Chiffoner If you love discovering America’s best-kept wine secrets, subscribe for more deep dives into overlooked grapes, experimental winemakers, and the regions rewriting the rules.

Hudson Valley New York isn't one of America's most known wine regions, but it has one major claim to fame: it’s home to America’s oldest continually operating winery, a piece of early U.S. wine history that predates most of what we think of as “American wine.” In this episode, we'll take a look at that history and then focus on two modern wines from the region. We'll taste a Cabernet Franc and a Cabernet Franc Rosé from Fjord Vineyards. These bottles show how Cab Franc expresses itself in a true cool-climate setting, and how producers in the Hudson Valley are shaping their own identity today. If you’re curious about New York wine, Cabernet Franc, or how this region is evolving, this tasting offers a grounded look at what’s happening in the valley right now. 0:00 Intro 0:35 Hudson Valley History 2:08 America’s Oldest Winery (Brotherhood) History 3:51 Intro to the wines 4:21 Screw cap wine 4:54 What is Cabernet Franc? 6:25 Tasting Fjord Cabernet Franc 8:31 Tasting: Fjord Cabernet Franc Rosé

What is Gamay, really? In today’s episode, we’re taking Gamay far beyond Beaujolais and diving into it's diversity of styles: Beaujolais Nouveau, oak-aged Oregon Gamay, and even Gamay made as a white wine. If you’ve only ever tasted Gamay as a light red from France, buckle up. This grape has range. We start with the history of Beaujolais Nouveau, and how a local harvest wine turned into a global frenzy. We'll cover why it tastes like banana candy (its a real thing). Then we jump to the U.S. to dive into how American winemakers are rewriting Gamay, and Nouveau-style wine rules. 0:00 – Intro 1:12 – Beaujolais Region 1:52 – Beaujolais Nouveau History 5:06 – Winemaking Science Behind Nouveau Styles 8:00 – Paul Brady’s Fauxjolais (New York) 9:29 – Carbonic Maceration and Banana Candy & Bubblegum Flavors 13:48 – Division Wine Company Gamay (Oregon) 17:26 – Libertine Gamay Blanc 20:57 – Final Thoughts Wines Featured: • Paul Brady Wine – Fauxjolais (New York) • Division Wine Co. – Gamay Noir Lutte (Oregon) • Libertine Wines – White Gamay (Oregon) If you’re into American wine, small producers, or discovering grapes beyond the mainstream, subscribe and stick around.

Most people think they know what Malbec tastes like: dark, jammy, plush, perfect with steak. But what if that’s only one version of the story? In this episode of American Wine Rebel, we're tasting two Malbecs that couldn’t be more different: - Gilbert Cellars Malbec from Horse Heaven Hills, Washington. This more classic malbec has structured tannin and big dark fruit flavors. - Benmarl Winery Malbec from Hudson Valley, New York. This cool climate Malbec is light bodied, bright, and full of red fruit and mineral flavors. We’ll trace Malbec’s journey from its French roots (and the frost that nearly killed it) to its rebirth in Argentina and its evolution across the U.S., then explore how terroir and winemaking shape this grape into completely different personalities. If you’ve ever thought “I don’t like Malbec,” this might change your mind. In this episode: 00:00 Intro 01:10 Introducing the wines 03:11 Malbec’s French origins 04:26 Argentina’s reinvention 05:59 U.S. Malbecs and their new identities 07:11 Tasting #1 – Gilbert Cellars (Horse Heaven Hills, WA) 11:39 Tasting #2 – Benmarl Winery (Hudson Valley, NY) 14:39 Final Thoughts and Why terroir changes everything

When most people think American white wine, they think of one thing... Chardonnay. Big, buttery, golden Chardonnay from California. But what if I told you that’s only a fraction of the American white wine story? In this episode of The American Wine Rebel Show, we're exploring two totally different white wines from opposite corners of the U.S.: Oregon’s Ovum “Big Salt”: a cool-climate blend of Riesling, Gewürztraminer, Pinot Blanc, Muscat, and more. Texas’ Augusta Vin Viognier: a warm-climate white that’s become one of the Lone Star State’s signature grapes. 0:00 – Beyond Chardonnay: The Real Story of American White Wine 0:47 – Meet the Wines: Oregon Big Salt & Texas Viognier 1:45 – How Prohibition Changed American Wine Forever 3:43 – Oregon’s Wine History: From Pinot Noir to Big Salt 6:03 – Tasting #1: Ovum “Big Salt” (Oregon Blend) 6:53 – What Is Salinity in Wine? (And Why It Matters) 11:48 – Tasting #2: Augusta Vin Viognier (Texas High Plains) Along the way, we’ll uncover how Prohibition reshaped American winemaking and how new regions (like Oregon and Texas) are rewriting the rules with grapes that thrive in their unique terroir. Whether you’re a Chardonnay lover or ready to explore what’s beyond the buttery, this episode will make you see American white wine in a whole new way. Wines Featured: Ovum “Big Salt” (Oregon, 2024) Augusta Vin Viognier (Texas, 2024) Watch next: https://www.youtube.com/watch?v=e50IXT8bXfg&t=677s Follow for more: @AmericanWineRebel Subscribe: https://www.youtube.com/@AmericanWineRebel #AmericanWine #OregonWine #TexasWine #Viognier #Riesling #Chardonnay #WhiteWine #WineTasting #AmericanWineRebel

What if I told you the future of American wine was shaped by a 52-year-old immigrant who arrived in the U.S. with no money, no English, and no land... just a belief that fine wine could grow in New York? This is the story of Dr. Konstantin Frank, the man who proved everyone wrong. In the 1950s, while America was drowning in cheap jug wine, Dr. Frank brought European vinifera grapes like Riesling, Chardonnay, and Pinot Noir to the Finger Lakes, forever changing how, and where, American wine is made. 0:00 Intro 0:50 Intro to the wines we're tasting 1:34 Dr. Frank's Story 7:05 The Finger Lakes 8:48 Tasting the Riesling 11:20 Saperavi Tasting 12:22 What is a Teinturier grape? Grab a glass (ideally Riesling), hit play, and let’s toast to the man who changed everything!

Don’t listen to this at 3PM on a Thursday… unless you’re ready to meet the ghosts of New York’s most haunted winery. In this episode: 0:00 Intro 0:53 The Merritt family tragedy (and the 3PM curse) 4:42 The ghosts today 6:22 Wine tasting: Thursday Afternoon at 3PM (Peach/Niagara Blend) 9:49 Wine tasting: Shubal’s Blush Table Wine 10:17 Rosé vs Blush wines 11:56 The case for sweet wine In this episode of The American Wine Rebel Show, we head to The Winery at Marjim Manor in Appleton, New York, a 19th-century mansion where every tragedy supposedly struck at the same time: 3PM on a Thursday. From the father who accidentally shot his son through the French doors, to the mysterious deaths that followed, to bottles that still fly off shelves today, this is one of the eeriest stories in American wine history. But it’s not just about ghosts. We'll also uncork two of Marjim Manor’s sweet New York wines: Thursday Afternoon at 3PM (Peach–Niagara Blend) and Shubal’s Blush Table Wine, to explore the real story of how hybrid and native grapes like Niagara built the East Coast wine scene and still sustain small wineries today.

It’s spooky season, and we’re heading to Oregon’s Willamette Valley for a ghost story with a sparkling twist. Argyle Winery isn’t just known for its Bubbles... it’s also home to one of the region’s most famous hauntings. 0:00 Intro 1:00 Argyle Winery 1:54 Winery History 2:38 Nuthouse Pinot Noir Tasting 4:22 The Ghost Story 6:07 Argyle Sparkling Wine Tasting In this episode, we'll talk about the spooky story of Lena Immis, the spirit said to roam Argyle’s historic “Spirit House,” and explore how this modern Oregon winery connects its history, architecture, and eerie legends to the wines it makes today. Along the way, we taste Argyle’s 2018 Vintage Brut and Nuthouse Pinot Noir, talk about why sparkling wine deserves a bigger spotlight in Willamette Valley, and dig into how American wine regions can get pigeonholed into one grape, but don’t have to stay there. It’s part ghost story, part wine education, and all about discovering how American wineries keep rewriting their own histories, sometimes with a few spirits still hanging around. Pour a glass, press play, and lnd watch out for the ghosts! Cheers!

It’s spooky season, and we’re heading to Oregon’s Willamette Valley for a ghost story with a sparkling twist. Argyle Winery isn’t just known for its world-class Pinot Noir... it’s also home to one of the region’s most famous hauntings. 0:00 Intro 1:00 Argyle Winery 1:55 Winery History 2:39 Nuthouse Pinot Noir Tasting 4:22 The Ghost Story 6:07 Argyle Sparkling Wine Tasting In this episode, I uncork the story of Lena Immis, the spirit said to roam Argyle’s historic “Spirit House,” and explore how this modern Oregon winery connects its history, architecture, and eerie legends to the wines it makes today. Along the way, we taste Argyle’s 2018 Vintage Brut and Nuthouse Pinot Noir, talk about why sparkling wine deserves a bigger spotlight in Willamette Valley, and dig into how American wine regions can get pigeonholed into one grape, but don’t have to stay there! It’s part ghost story, part wine education, and all about discovering how American wineries keep rewriting their own histories, sometimes with a few spirits still hanging around. Pour a glass, press play, and lnd watch out for the ghosts! Cheers!

Agoston Haraszthy’s story is the wild foundation of California wine history. 00:00 Intro 00:31 Who was Agoston Haraszthy 02:16 From Hungary to California: Gold Rush beginnings 04:25 Founding Buena Vista and pioneering California wine practices 08:00 Importing European grape varieties and the Zinfandel debate 11:00 Champagne disaster and financial downfall 12:54 Legacy, mystery in Nicaragua, and the alligator incident 15:00 Tasting Little Trouble’s Heritage Red Blend Together we’ll dig into the real story of the man often called the Father of California Wine, from Hungary to Wisconsin, the California Gold Rush, his time as sheriff in San Diego, and his mysterious disappearance in Nicaragua. At his Buena Vista Winery in Sonoma, Haraszthy pioneered planting vineyards on slopes, built some of the first wine caves in California, and pushed the state toward European grape varieties at a time when the Mission grape still dominated the landscape. He’s tied to the rise of Zinfandel in California, and his influence still shapes the state’s vineyards today. We’ll also taste the Little Trouble Wine Co. Heritage Red Blend from the Stampede Vineyard in Lodi, California: a low-intervention wine made with Zinfandel, Mission, Alicante, Syrah, Grenache and Tokay. These grapes tie directly back to Haraszthy’s influence and the era when California was defining its wine identity. If you’re curious about the roots of Sonoma wine, the legacy of Zinfandel in Lodi, or how California’s earliest vineyards transitioned from the Mission grape to a broader range of European varieties, this episode uncorks it all! Cheers!