All Episodes
Wine 101 — 327 episodes
American Sauvignon Blanc is American Now
American Wine On Wine Lists
What does Tradition in Wine Mean
American Wine History's Next Chapter: Maryland
American Chardonnay Is American Now
Château Latour, Part II: The Eve of 1855
Chateau Latour Part I: Pigeons And Wealth
Château Latour | Prologue: The Knight and the Tower
American Pinot Noir Is American Now
Château Lafite Rothschild IV: A Legacy Sealed
Wine is Community. Period.
Château Lafite Rothschild III: Prince of the Vines
In Defense Of Cabernet Sauvignon 50 Years After The Judgement Of Paris
Château Lafite Rothschild II: Ségur-le-Château
Wine 101: The Story of Orin Swift with Dave Phinney
Château Lafite Rothschild I: A Mound In The Marsh
Wine 101: Sparkling Wine in Sonoma with Nicole Hitchcock
Haut Brion IV: PontacksHead
Haut Brion Part III: It's A (THE?) New Style
30 Years of West Coast Pinot Noir
Haut Brion Part II: Wine, War and Religion
Haut Brion Part I: A Mound of Earth
Thoughts on American Wine Before We Fly To Bordeaux
Quintessa
Joseph Phelps Vineyards
Chateau Montelena IV
Chateau Montelena Part III
Chateau Montelena Part II
Chateau Montelena Part I
Shafer Vineyards
Dominus
Mondavi V
Mondavi Part IV
Mondavi Part III
Mondavi Part II
Mondavi Part I
A Thank You and A Wine Riff into 2026
The Buildout: Maison Premiere
Stag’s Leap Wine Cellars
Why American Wine Hits Different
A Year In Wine Review
Mayacamas Vineyards
Cave de Lugny
Thanksgiving Wine PSA
Zinfandel Hot Takes
Spottswoode
Silver Oak
Heitz Cellar
Exceptional From Every Angle: The Justin Wines Story
Beaulieu Vineyard
Caymus
Harlan Estate
Screaming Eagle
WINE 101 LIVE AT VINEPAIR WITH PAUL BRADY
The Prisoner
Say Goodbye To The Wine 101 You Know. It's Time For Change.
ATTEND A LIVE RECORDING OF WINE 101 in NYC SEPTEMBER 17
Wine and Olives
PSA: Do It ALL In Fall
Thoughts On Age
The Natural Wine Flaw
Maryland Wine: A Chat With Leslie Frelow
The Fashion Of Wine Part V: How The Certified Wino Fashions Wine
The Fashion Of Wine Part IV: Blood Of Gods
The Fashion Of Wine Part III: Chatting With Sarita Cheaves Of Swirl Suite
The Fashion Of Wine Part II: From Prestige To Price
The Fashion Of Wine: Falernian to Claret
The Composition of wine Part VI: Mineral Elements
Pinot Noir And An Eye-Opening Visit To Bourgogne
The Composition of wine Part V: Mineral Salts
The Composition of wine Part IV: Organic Acids
The Composition of wine Part III: Fixed Substances
The Composition of wine Part II: Volatile Substances
The Composition Of Wine Part I: Dissolved Gasses
What It Means to Build on a Wine Legacy with Rombauer
The History of Rosé Part V: Marcel and the Hamptons
The History of Rosé Part IV: White Zinfandel and Cabernet Blush
The History of Rosé Part III: Palace Mateus
The History of Rosé Part II: Vin d'Une Nuit
The History of Rosé Part I: Massalia
Fine Wine Part III: Robert And The Inflation
Fine Wine II: Sur Souche
Fine Wine Part I: Rudy
Matching Wine and Food: A Reflective History
Reviewing Wine
Red Blends Revisited and Updated
Old World New World
Becoming A Winemaker With Greg Brewer and Diatom
Barolo's Other Acronym: MGA
PSA: It's Your Wine Style
Wine And Climate Change Part V: Pests And Disease
Wine And Climate Change Part IV: Climate Change And Wine Quality
Wine in Transition: Looking Forward and Reflecting on the Past: Part III
Wine in Transition: Looking Forward Reflecting on the Past: Part II
Wine in Transition: Looking Forward and Reflecting on the Past: Part I
Wine And Climate Change Part III: Climate And Wine Quality
Wine And Climate Change Part II: Historical Climate Change Among The Vines
Wine And Climate Change Part I: An Overview
Thanksgiving Wine: Our Recommendations And A Last Minute Hack
Valdiguie
Brunello Di Montalcino: A Study In Massal Selection
Clones
Valle D'Aosta: The Northernmost Wine Region in Italy
Nebbiolo Heads North
Nebbiolo, Spanna and Alto Piemonte
Hybrids
A Vibe Check On American Wine Trends: What's Next?
Norton
Italy Part VII: Chianti Merges With Chianti
Muscadine
Corsica
Italy Part VI: Cosimo And The Rough Outline
Italy Part V: The Beginnings Of A Wine Region
Italy Part IV: Warring Hamlets and The Gallo Nero
Italy Part III: The Chianti Hills and an Etruscan grape...?
Italy Part II: Oligarchs and Maritime Republics
Italy Part I: Sicily and Rome's Surroundings
Greece Part II: Homer and Dionysia
Greece Part I: The Minoans and Mycenae
Wine An Origin Story Part VII: The Phoenician Influence and Greece On Deck
Wine An Origin Story Part VI: The Carthaginians and Bathtubs
Wine An Origin Story Part V: Canaanite Wine and Egyptian Vineyards
Wine An Origin Story Part IV: Supras and Grape Motifs
Wine An Origin Story Part III: Flood Myths and Gilgamesh
Wine An Origin Story Part II: Natufians And The Fertile Crescent
Wine An Origin Story Part I: A Place Where The Sun Rises In The East
Rhone: Part III The Baron and The Senator
Rhone: Part II The Hermit and The Pope's New Castle
Rhone: Part I Les Allobroges and The Origin Of Syrah
Bourgogne: Part VI (Supplemental) Beaujue and the Cunats
Bourgogne: Part V Hardships and Silver Linings
Bourgogne: Part IV The Burgundian State And A Ducal Decree
Bourgogne: Part III Monks Amongst the Vines
Bourgogne: Part II Bornholm and The Burgundians
Bourgogne: Part I Chieftains and the Mediterranean
Champagne: Part VII: Champagne at 30,000 Feet
Champagne: Part VI The Code(s)
Champagne: Part V The Champagne Riots
Champagne: Part IV The Widow Clicquot
Champagne: Part III The Dom (Perignon) And The Myth
Champagne: Part II Coronations And A Pinkish Hue
Champagne: Part I Pangea and the Paris Basin
Bordeaux: Part VII Wine Styles of the Libournais
Bordeaux: Part VI The Right Bank and the Libournais
Bordeaux: Part IV The Communes
Bordeaux V: Supplemental: La Rochelle and the AOC
Bordeaux: Part III Producers and Merchants and Brokers Oh My
Bordeaux: Part II The Dutch and the Medoc
Bordeaux: Part I Wars and Royalty
Diversity In Wine: A Conversation With Oenoverse's Reggie Leonard II
Levels Of WSET With Alex Schrecengost CEO and Founder of Culture With Us
Yeast
Tannin
Ullage
Noble Rot
Brix
Residual Sugar
Malolactic Conversion
Chaptalization
Negociant
En Primeur
Blind Tasting
What is an AVA?
Vine Training
Soil
Quality Winemaking at Scale
Central Coast AVA
The Finger Lakes
Santa Barbara
Mendocino AVA
Lodi AVA
Temecula Valley AVA
Trentino-Alto Adige
Interview With Piedmont Winemaker Pietro Ratti
Nebbiolo Outside of Barolo and Barbaresco
Le Marche
Basilicata
Umbria
Abruzzo
Listener Questions
Priorat
Madeira
Sherry
Bierzo
Ribera Del Duero
Roussillon
Jura
Chinon
Cognac
Alsace
South West France (Sud-Ouest)
Loire Valley: Chenin Blanc into Cabernet Franc
The Southern Rhone
The Northern Rhone
Sauternes
The Right Bank
The Left Bank
Keith Chats With Jancis Robinson
Finding the Right Bottle for the Holidays
When To Chill Red Wine
Storing Wine
Wine Cocktails
Sardegna
Sicily
Campania
Soave
Valpolicella
Interview with Talbott Vineyards' Head Winemaker Kamee Knutson
Lugana
A Tale of Two Montepulcianos
Brunello di Montalcino
Supertuscans
Chianti
The Languedoc
Vouvray
Saumur
Beaujolais
Sancerre and Pouilly-Fumé
Muscadet
The History of Sparkling Wine
French Sparkling Wines That Aren't Champagne
Franciacorta
Cava
Virginia
Oregon
Washington State
Staff Pick: Bordeaux (Season 1)
Interview with Louis M. Martini Winery's Director of Winemaking, Michael Eddy
Napa Deep Dive
Interview with E. & J. Gallo's Vineyard Manager, Brenae Royal
Sonoma Deep Dive
Local Sustainable Organizations Across Wine Regions
Biodynamic Wine
Organic Wine
Listener Questions Episode
Sparkling - Dosage & Tirage
Peaking
Minerality
Smooth/Sweet/Jammy
The History of the Sommelier
Does Price Correspond to Quality?
Boxed Wines
How to Navigate A Wine List
How to Navigate A Wine Shop
American Wine History Part III
American Wine History Part II
American Wine History Part I
Pét-Nat
Carbonic Maceration
The Vineyard: Understanding The Vine
Kosher
English Sparkling Wine
Wine Tasting 201: Acidity, Body, Structure, Tannin
Croatia
Red Winemaking
Piquette
Georgia
Orange Wine
Wine Tasting 101: Look, Smell, Swirl, Sip
Greek Red Wines
Cocktail College Episode One: The Old Fashioned
Greek White Wines
Friuli
Txakolina
Brandy
Listener Episode
The Points System
The Judgment of Paris
Cap vs. Cork
Cooperage
Wine Faults
Sulfites
Oenology
Phylloxera
Lambrusco
Sangiovese/Chianti
Muscat/Moscato
Fortified Wine
Portugal
Germany
Provence
Rhone
Champagne
Rioja
South Africa
Syrah
Australia
New Zealand
Chile
Argentina
New York
American Red Blends
Appellations
Terroir
Tuscany
Spain
Barolo & Barbaresco
Malbec
Prosecco
U.S. Regions Outside of California You Need To Know
Central Coast
Sonoma
Napa Valley
Zinfandel
Merlot
Riesling
Bordeaux
Cabernet Sauvignon
Chardonnay
Bourgogne
Pinot Noir
Sauvignon Blanc
Pinot Grigio
Food and Wine Pairing Basics
To Decant or Not to Decant
Glassware: What Do You Need and Why?
Why Some Wines Age, and Others Don't
Blends Vs. Varietal Wines, What's the Difference?
Decoding A Wine Label
How Wine Gets Bubbly: Traditional Method Vs. Charmat Method
How White Wine Is Made
How Rosé Is Made
How Red Wine Is Made
The Vineyard: How grapes are grown
Wine Tasting 201: Acidity, Body, Structure, Tannins
Wine Tasting 101: Look, Smell, Swirl, Sip
Wine 101 Mic Test