Wine Chat with Cal (and Cam)

Get your mousetraps ready, this week Cal and Cam tackle one of the most objectionable faults in wine - mousiness, and other undesirable faults caused by Lactic Acid Bacteria.

This week Cal and Cam discuss what it means to be "Bretty". One of the more controversial faults, Brettanomyces is commonly misunderstood and has even been lauded as a sign of quality and terroir.

In this episode of Wine Chat, Cal and Cam talk Cork, Taint, and everything in-between.

Continuing their course of Wine Faults, this week Cal and Cam look at Volatile Activity - when wine becomes vinegar.

Cal and Cam start a new course looking at wine faults. Is there such a thing as too perfect?

We return this week to continue our conversation around ferment health. This week we’re specifically looking at stuck and faulty ferments, how to diagnose them and what can you do about them.

This week we start our two-part look at fermentation and the Fun-Guys who make it happen. Cal is drinking something surprising this week.

This week at wine chat we have our first ever interview. Cal sat down with James and Dario from the Sydney Amateur Winemakers Club. To talk about the club and it's history.If you would like to join up with the Sydney Amateur Winemakers Club you can visit their website https://www.sydneyawc.com/ or send them an email [email protected]

We are heading to the volcanic Canary Islands, a particularly unique microcosm of Spanish Winemaking

This week on our Spanish Wine Tour, we head to Jerez. Jerez is known for producing one of the most drunk varieties of Fortified Wine - Sherry.Music featured: Tossed Salad and Scrambled Eggs performed by Kelsey Grammer

We start our tour of Spain and its wine regions in earnest. First up, Rioja - lets be honest. Its the reason we're all here.

Welcome to Wine Chat. In this unit we will explore the wines of Spain - but first we need to look at Spain as a whole before we get into the regions proper.Pop a cork and join us on this viticultural voyage.