This one is going to be a bit different from other episodes.  A little bit more of a heart to heart. In this week's podcast, I am sharing with you the personal work experiences of not only myself but other wine folks, and talk about why burnout is such a prevalent issue in the wine industry.

Long hours?  Check.  Pressure to improve but not enough resources?  Check.  Toxic workplace?  Unfortunately, also a check.  There's a lot that we have to battle in chasing our passions, and for some, it can be too much.  But I believe that by starting the conversation, we can find support and solutions.  

I have alluded to a cow horn more than once in previous episodes, so I thought it was high time we tackled Biodynamic farming.  It has many of the same rules as Organic farming- no toxins, chemicals, or harm done to the environment-but has some witchier elements that have captivated some grape growers and confounded others.  So what does it mean when some is biodynamically farmed? And does it make for better wine?  All this, plus, a somewhat shocking wine of the week.   

The temperatures are rising and the mustard is blooming, which can only mean one thing.  Tourist season is here.  The local economy depends on folks coming to visit and try our wines, so we are happy to have you here.  But, there are a few things you need to know before you book your next trip.  Learn how to plan, where to go, and proper tipping etiquette.  And, our first wine of the week for 2022!

This week, we are breaking out our debate skills from AP Environmental Science to discuss the newest trend in wine: Clean Wines.  These wines evoke the idea that they are made better and are better for you.  But does the term hold any weight?  And what does a wine have to do- if anything- to be labeled as clean?  

Happy New Year!  It's the time of year where the world makes promises to better themselves, and for some, that means reducing their alcohol intake.  We are in something of a beverage revolution, and more people than ever are looking for low and no alcohol options, including wine.  Learn the difference between low and no alcohol wine, how they are made, and how it can change the wine's character- oftentimes not for the better.  Plus, I share the results of my own non-alcoholic experiment.  Let's just say I'll be sticking with other non alcoholic beverages for the remainder of Dry January. Next week: Clean wines!  So what do you think: legit or just another buzz word?  

It's the holiday season! And, the last episode of Crush Course for the year!  I will be taking a two week break to celebrate the holiday and spend time with family and friends.  I guess you could think of it as the end of the Semester.  To make up for my anticipated absence, I thought we could do a two-for-one episode. This week, we will be talking about Ice Wine and Mulled wine.  Sort of polar opposites of the wine spectrum, but both delicious and both made in the cold of winter.  What does it take to make an ice wine?  What do Charles Dickens and Sweden have in common?  Check out our final episode for 2021 to find out. Happy Holidays and Happy New Year, xo Crush Course

Fortified wines are one of those subcategories of wine that often are forgotten or overlooked at the bottle shop.  Sure they come in small bottles, but they have big personalities.  These boozy, semi sweet wines pack a punch with loads of toasty, nutty, and fruity aromatics that just scream winter time.  They're the perfect pairing to a cozy night by the fire or after dinner conversations with friends.  Together, we will dive into the interesting origin stories of these wines, how they differ by region and style, and where to find my favorite Port in Napa Valley.  Tis the season for a tipple or two, don't you think?

Finding the perfect gift for everyone on your list can seem daunting at times, especially when they have a niche interest- like wine!  As a gifter and receiver of many a wine gift, I have collected for your the best of the best for this holiday season- from the tiniest stocking stuffer to the biggest of splurges.  The weather outside is frightful, but wine gifts are so delightful!  Plus, there's news here at Crush Course that I can't wait to share. Wine of the Week:  https://garyswine.com/shop/?product-id=58ef99724fca45252ebf5a26&option-id=ddd877516163fd4e971f2842fb9bf063e294b47d2dc318ae7f7203b8070213da&utm_source=google&utm_medium=cpc&utm_campaign=free-PLAs&gclid=Cj0KCQiA15yNBhDTARIsAGnwe0WpnMF2YFZOHgs9Lap29NAt_BG7ciJg1mbo0SU7O-jVLQfq-EA4tHcaAvyLEALw_wcB Next week we get back to the wine talk with a special on Port and Fortified wines!

With the Thanksgiving holiday right around the corner, we are feeling extra thankful for good wine and the people who help make it.  One of the lesser known players in the wine game is the humble intern- the traveling wine lover who sacrifices sleep, soft hands, and a good ounce of their sanity to help bring in the season's harvest.  We at Crush Course dedicate this trip down memory lane to all interns- past and present- who have helped to keep this industry alive and thriving. So you wanna get some wine for Thanksgiving.  But what?  Here's a quick run down on my strategy as discussed in this episode: 1) Sparkling- Either Cava, California Sparkling or a non-vintage Champagne with a bit more acid to it.   2) Chardonnay- No butter bombs here though; go for Chablis, which will be more fruit and less oak. 3) Viognier, Riesling, or Gewurstraminer- a light, aromatic white will be a nice contrast to all the richness and savory elements already at play. 4) Grenache, Gamay, or another light red- You can definitely still drink red wine with white meat, but look for lighter, more herbacious wines that add to the palette instead of stripping it. 5) Cabernet Sauvignon- For after dinner sipping, or those Cab lovers who insist on a glass with dinner.  Acid driven, fruit centric Cabs like the Napa Valley Cabernet Sauvignon from Heitz will do the trick; at $60 a bottle, it feels like a splurge, but trust me, it's worth it.  Happy Thanksgiving!

There are plenty of wine-oriented traditions out there, but did you know that there is an international celebration for one wine each November?  Beaujolais Nouveau has humble beginnings but it has skyrocketed to fame in the last few decades.  Beaujolais was once the underdog to big brother Burgundy, but now, it is known across the world for its uniquely fresh and fruity bottling.  There's science, there's history, there's bad french pronunciation!  And....dare I say it?  A California Nouveau?  Listen to find out!

In our last discussion of sensory science, we learned how to taste and describe wines.  But how do you know if a wine has gone bad, or just is bad?  This week, we are talking about some of the most common wine faults that you will find in the bottle.  As we will discover too much of anything- light, oxygen, sugar- is a bad thing for wine, and can really alter its character.   The Wine of the Week is this delicious Appasimento style red wine, the Soraie Veneto from Cecilia Beretto.  If you're like me, you've already started buying wine for Thanksgiving, and this would be a most welcome addition to the table.   https://www.vivino.com/US/en/cecilia-beretta-soraie-veneto-veneto-red-wine-v-phu6x/w/4362212

It's our very first ever spookisode!  With Halloween coming up, I felt like doing something a bit on the ghoulish side to celebrate.  I have scoured the history pages and I present to you Haunted Sonoma.  We got all the haunted classics: disembodied voices, floating lanterns, and even our very own Lady in White.  I have to say, I felt like part of the Buzzfeed Unsolved team working on this episode.  I hope you enjoy and Happy Halloween!

No matter what the wine aficionados out there would have you believe, no one is born a master wine taster.  And it's certainly not as hard as they make it out to be.  Join me as we learn how our senses can help us better understand a wine and how it was made.  We will discuss aroma taint, the purpose of swirling and how to describe a wine so you can find more bottles you will enjoy.   For your reference, here is one of the better aroma wheels out there.  Use this to help narrow down aromas when swirling and sniffing:  https://winefolly.com/tips/wine-aroma-wheel-100-flavors/ Next week will be a bit different; we will be taking a haunted audio tour around town as we learn about the ghosts and ghouls that inhabit Sonoma Valley.

We have finally made it to the third and final installment of the fermentation series; to celebrate, we're popping some bubbly! I have been working in sparkling for the last year and was so excited to share what I've learned. Not only will we go through a traditional Sparkling Fermentation, but will also talk about different styles of sparkling, proper bottle preparation, and how La Croix is the Champagne of seltzers. Make sure to check out a Pet Nat next time you see it in the shop and prepare for a deliciously rustic and refreshing bottle of bubbles.

It's time for part two of our fermentation series and it's all about Rose and white wine fermentations. No skins?  No problem!  We have plenty of winemaking decisions to keep us busy- fermentation vessels, juice clarification, and whatever it takes to keep the yeast happy.  Plus, our question this week answers what is floating at the bottle of your wine bottle. This week's wine of the week from here in the heart of Sonoma County:  Pax Wines - 2019 Pax Chenin Blanc, Buddha's Dharma Vineyard (vinespring.site)  

Now that we've tackled how grapes are grown, it's time to take a look at how we turn them into wine.  For the first episode in our fermentation series, I will be taking you through the steps of a typical red wine fermentation.  We will learn all about Cold Soaks, Pumpovers, and how skin contact will affect the finished wine.  Plus, we have our very first question!   Make sure to give us a follow on Instagram @crushcoursepodcast for updates about the pod, fun facts, and wine pairing tips.  This week's Wine of the Week is a tasty little Beaujolais I picked up on my last trip to Trader Joes; link below for details on the wine:https://www.vivino.com/US/en/georges-duboeuf-beaujolais/w/79412

This week, we are cracking open the history books. Wine has a long and fascinating history that has both shaped and been shaped by our own. Join me as I travel back in time and talk about the Egyptians, Phylloxera, the Judgment of Paris and much more! We will be taking a short break next week and will be back for the start of our Fermentation series on Friday October 1st. This week's wine of the week is the stunning Portrait Bordeaux Blend from Ehler's Estate in Napa Valley. Save this link for the next time you need a bottle for a special occasion. https://www.ehlersestate.com/product/2016-Portrait-Red-Blend

Before we get into fermentation, I wanted to talk about grapes- the building blocks of wine.  This week, I talk about the stages of berry growth, where to look for acidic white wines, and Degree Days. This week's WOW is one of my new favorites for this brutal California heat.  Check out Kidia Sauvignon Blanc at your local Trader Joe's: Kidia Sauvignon Blanc Reviews - Trader Joe's Reviews (traderjoesreviews.com)

Welcome to the first day of class! Today is all about my own journey in wine. I talk about what inspired me to make this podcast, a peak at what wine people are really like, and my wine philosophy.  So many thanks to all my friends and family who have supported and aided me in this endeavor, and I'm so thrilled to finally be able to share it with everyone.  The first Wine of the Week (W.O.W) is the sparkling Albariño from Carboniste; click the link fo more information on Carboniste and how and where to purchase their wines: https://carboniste.com/?gclid=Cj0KCQjw7MGJBhD-ARIsAMZ0eesfbvSAKVHhrZ2WnXkI3mnqBOgRnkUygnSiphXoMNgRrN0zc6z_oukaAqNaEALw_wcB

Have you ever found yourself a little intimidated or confused by wine?  You aren't the only one, which is why I've decided to create Crush Course.

Each week will feature a new topic in the science, history, or culture of wine to make the World of Wine a little more fun and a little bit less intimidating.

First Episode coming Friday September 3rd.