Rosé wines have taken the world by storm, evolving from a summer indulgence to a global phenomenon. But how did this pink revolution happen? In this episode, we sit down with Rasmus Emborg, author of Rose Revolution, to explore the rise of rosé wines, their growing popularity, and the fascinating stories behind the world’s most renowned producers. From the legendary Château d'Esclans, the pioneers behind Whispering Angel, to the elegant craftsmanship of Perrier-Jouët, known for their exquisite sparkling rosé. We also dive into the rich tradition of Viña Tondonia, where rosé is aged like fine Rioja and the boutique excellence of Clos Gibourg. Join us as we uncover the history, innovation in the world of Wine: https://www.youtube.com/watch?v=utxaEi4O84A 🔔 Don’t forget to like, comment, and subscribe for more wine stories! #RoséRevolution #WineLovers #RasmusEmborg #ChâteauEsclans #PerrierJouët #ViñaTondonia #ClosGibourg

Over the past decade, the Jura wine region in France has experienced a remarkable surge in interest. But behind the growing acclaim lies a tale of resilience. From the relentless challenges of nature to the encroachment of Burgundian producers seeking new terroirs, Jura’s winemakers have weathered it all. How has this small yet mighty region adapted? What does the future hold?   
Join us as we delve into Jura’s struggles and triumphs.
Links to Wink’s new book HERE: http://academieduvinlibrary.com/wink_lorch
04:30 Jura Wines, 2010s, exploding into the market.
07:40 Jura Wine in Shortage
10:50 Climate Change in Jura?
16:25 Spring Frost initiatives in Jura
25:30 Jura Grape Varieties evolution 
31:00 Are we losing Vin Jaune? In the past 10 years?
36:40 Burgundy producers' encroachment of the Jura Wine Region - What’s happening?
42:10 What do you wish people knew more about Jura Wines?
#wine #podcast #wineeducation #frenchwine

In this insightful episode of the *Looking Into Wine Podcast*, we are joined by Gus Zhu, Master of Wine, as we dive deep into the science and myths of wine tasting. Gus shares his expertise to explore what we know—and don’t know—about the complexities of wine tasting. From debunking common misconceptions to uncovering surprising truths, this conversation will challenge your perceptions of wine and enhance your appreciation for the art and science behind it.  

Exclusive Listener Offer:
Listeners of the Looking Into Wine Podcast can enjoy an exclusive 15% discount on Gus Zhu’s book, Behind the Glass, which is available from the Académie du Vin Library. Use code LOOKING15? at checkout - Buy Here https://academieduvinlibrary.com/products/behind-the-glass)
Tune in and elevate your wine knowledge today!

**Monthly Podcast: Legendary Napa Valley Winemaker Richard G. Peterson**
This month’s podcast features an extraordinary guest—Richard G. Peterson, one of Napa Valley's most legendary winemakers. If there’s anyone who can tell the story of Napa Valley’s evolution over the decades, it’s Peterson, whose career has spanned more than half a century. He’s witnessed and contributed to the valley’s transformation from a quiet, rural region to one of the world’s most renowned wine-producing areas. 
Peterson’s journey began in 1948, when he started as a home winemaker in Iowa. This early passion for winemaking sparked a long and illustrious career that would take him from the Midwest to the heart of California's wine country. After earning a B.S. in Chemical Technology from Iowa State University in 1952, Peterson moved to California, where he earned an M.S. in Food Technology from UC Berkeley in 1956 and a PhD in Agricultural Chemistry. 
In 1958, Peterson joined the iconic E. & J. Gallo Winery, initially focusing on new product development and research. His tenure at Gallo lasted for a decade, during which he rose to become the Research Director and Assistant Production Manager, responsible for overseeing winemaking operations. This experience provided Peterson with invaluable insights into the wine industry and laid the foundation for his future leadership roles.
In 1968, Peterson moved to Napa Valley, where he took on the role of Winemaster at Beaulieu Vineyard, a prestigious estate located in Rutherford. He served at Beaulieu until 1973, honing his skills and deepening his connection with Napa Valley’s terroir. His next major venture was at Monterey Vineyard, where he served as Winemaster and President from 1973 to 1986. At Monterey, Peterson gained recognition for producing innovative wines, including California’s first Botrytis Sauvignon Blanc and Botrytis Pinot Noir, as well as unique harvest wines like the January Harvest Gamay Beaujolais and December Harvest Zinfandel.
From 1986 to 1990, Peterson served as Winemaster and President of Atlas Peak Vineyards, and was also Chairman from 1989. His leadership in these roles further cemented his reputation as one of Napa Valley’s most respected winemakers.
This podcast episode offers listeners a rare opportunity to hear from a true pioneer of Napa Valley wine. Peterson’s deep knowledge, combined with his rich history in the industry, provides a unique perspective on the valley’s development and the art of winemaking. Whether you’re a wine enthusiast or simply curious about the history of Napa Valley, this conversation is one you won’t want to miss.

Uncorking Success: Maximizing Your Winery's Potential Through Strategic Distribution Channels"Episode Description: In this episode, we dive deep into the essential role of distribution channels in expanding your winery's reach and reputation. Whether you're a boutique winery just starting out or an established brand looking to grow, understanding and optimizing your distribution strategy is key to long-term success. Join us as we explore the various distribution options available, from direct-to-consumer (DTC) models to traditional wholesale, and discuss how to choose the right mix to elevate your brand.Episode Highlights:

• Introduction to Distribution Channels:
  • Overview of what distribution channels are and why they matter for wineries.
  • The evolution of wine distribution in the digital age.
• Wholesale Distribution:
  • The role of wholesalers and distributors in expanding your market reach.
  • How to choose the right distributor for your winery and what to look for in a partnership.
  • Negotiating terms and building strong relationships with distributors to ensure your wine gets the attention it deserves.
• Online Marketplaces and Retail Partnerships:
  • Leveraging online marketplaces like Vivino and Wine.com to increase visibility.
  • Strategies for securing shelf space in brick-and-mortar retailers and forming partnerships with restaurants and hotels.
  • The importance of branding and packaging in retail environments.
• International Distribution:
  • Expanding your winery's reach beyond borders and navigating the complexities of international trade.
  • Understanding export regulations, tariffs, and the importance of choosing reliable importers.
  • Tailoring your marketing strategies to different cultural tastes and preferences.
• The Power of Data in Distribution:
  • Utilizing data analytics to track performance, understand customer behaviour, and refine your distribution strategy.
  • Case studies of wineries that have successfully leveraged data to drive growth.

Subscribe to our podcast! If you are a winery looking for support and strategy, email me at Mattiascarpazza@Lookingintowine.com 

Don’t forget to leave us a review and share this episode with fellow wine enthusiasts and industry professionals! 
Thank you to our guest Guest: Sid Patel of Wine Competitions 

Welcome back, listeners! After a few months of hiatus, we're thrilled to announce that the podcast is back in action.
We want to extend a heartfelt thank you to everyone who reached out and asked when we'd return. Your enthusiasm and support mean the world to us.  
This season, we're shaking things up with monthly episodes, each filled with fascinating topics, engaging conversations, and new focuses on the podcast. We are going to explore the wine business and the decision-makers in the industry.
To kick things off, we're diving into Piedmont wines with David Way, the esteemed author of "Wines of Piedmont."  
Get ready for a deep dive into the rich history, unique terroirs, and exquisite Flavors that make Piedmont wines special. Whether you're a seasoned oenophile or just beginning your wine journey, this episode promises to uncover new insights and appreciation for this celebrated wine region.  
Explore the region's wines with David Way, author of Wine of Piedmont. We talk about alto Piemonte, Gavi di Gavi, Nebbiolo, and the small varieties entering David's favourites! Nascetta, Timorrasso and many more.  
David published his book on the Wine Library Series, and he is also the co-author of the WSET Diploma Book.  
So, pour yourself a glass, sit back, and join us as we toast to a new season of captivating content.
Cheers and on with the show!

Join us in this captivating episode as we venture into the heart of Penedés, Spain, a region renowned for its contribution to the world of sparkling wine, particularly Cava. Our special guest, Pepe Raventós, scion of the esteemed Raventós family, takes us on a journey through the picturesque vineyards that have been integral to the family's legacy in winemaking.
Family Heritage:
- Pepe shares insights into the rich history of the Raventós family and their longstanding connection with the Penedés region. Learn about the traditions that have been passed down through generations, shaping the family's approach to winemaking.

Cava Origins:
- Delve into the fascinating tale of how Pepe's family played a pivotal role in formalizing the recipe for Cava, Spain's iconic sparkling wine. Discover the meticulous methods employed to craft this effervescent elixir and the significance of Penedés' terroir in its production.
Terroir Talk:
- Explore the unique terroir of Penedés and its impact on the flavor profile of the wines produced in the region. Pepe discusses the interplay of soil, climate, and grape varieties that contribute to the distinctive character of Penedés wines, particularly Cava.

Sustainable Practices:
Gain insights into the Raventós family's commitment to sustainability in winemaking. Pepe sheds light on their eco-friendly practices, emphasizing the importance of preserving the natural balance of the vineyards.

Innovations and Future Trends:
- Pepe shares his thoughts on the evolving landscape of the wine industry and the innovative approaches embraced by the Raventós i Blanc winery. Learn about their experiments with different grape varieties and winemaking techniques to create wines that captivate the modern palate.

Tasting Notes:
- Experience the sensory journey as Pepe guides us through a virtual tasting of some exceptional wines from Raventós i Blanc. From crisp and refreshing Cavas to nuanced still wines, discover the diverse expressions that emanate from Penedés.

Life Beyond Wine:
- Beyond the vineyards, Pepe opens up about life in Penedés, sharing anecdotes about the local culture, gastronomy, and the unique charm of this Spanish wine region.
Whether you're an avid oenophile or simply curious about the world of Cava and Penedés, this episode promises to be an engaging exploration of history, tradition, and the dynamic evolution of winemaking in one of Spain's most celebrated wine regions. Tune in and let Pepe Raventós be your guide to the enchanting world of Penedés wines. ¡Salud!

Entering the world of wine as a career path can be as challenging as it is rewarding. It's a realm where passion meets precision, where tasting, talking, and writing about wine is not just a job but a lifelong journey.

To shed light on this fascinating but demanding field, we recently had the privilege of hosting a guest who knows the wine industry inside out a prestigious wine magazine editor from Decanter Amy Wislocki.


Her insights are invaluable for those seeking a path in the world of wine.The Complex Landscape of Wine Careers:The wine industry is not just about sipping exquisite vintages; it's a multifaceted world encompassing viticulture, winemaking, marketing, journalism, and more. Finding one's place in this vast terrain can be daunting. The competition is fierce, and building a successful career often requires dedication, perseverance, and a deep love for wine

End don't forget to pick up a copy of the latest Decanter Magazine and to check out their digital website here: https://www.decanter.com/

The #huntervalley Zone is around 200km north of #Sydney. It contains one o Australia’s oldest, simply called Hunter which, with plantings exceeding 2,300 ha, covers a slightly smaller area than the Hunter Valley Zone but the region is also often split, unofficially, into Lower Hunter and Upper Hunter. Lower Hunter is closer to the coast and benefits from some sea breezes, which means it is slightly cooler than the Upper Hunter. The landscape is made up of undulating hills at relatively low altitudes. Soils range from sandy loams to clay loams, often over a clay base



Semillon was first planted here in the 1830s. Hunter Valley Semillons are renowned for their ability to improve with age. The better examples develop in bottle for more than 15 years.



In the theme of long maturation, we are exploring today the hunter valley with Mount Pleasant, that have been keeping alive their heritage vineyard from 1880, I connected to the @MountPleasant thanks to the work of the Old Vine Conference and is thanks to them that I managed to connect to Mount Pleasant. Maurice O’Shea’s established Mount Pleasant as the only top-quality wine in Australia and inspired the likes of Penfold’s Max Schubert, Hunter Valley legend Max Lake and countless others who would go on to make Australian wine what we recognize today. With the help of my guest we explore the region unique growing condition, how is like to work with 100 plus vines and how hunter valley climate affect the style of the wines produce. If you are enjoying the show remember to subscribe and to share the show!





Find More information on the winery here:

https://www.mountpleasantwines.com.au/





About the region:

https://www.winecountry.com.au/



About The Old Vine Conference

https://www.oldvines.org/

An underdiscussed and under-appreciated part of the wine journey from the cellar to the end consumer is its storage which often is the cause of wines mature too quickly, losing freshness and downright oxidise.

Storing wines in ideal conditions of 12 to 13 degrees with high levels of humidity constant year-round for a long time is not as easy as it may seem, Octavian Wine Services has done just that for the past 30 years.

Logistically fine wine storing comes with more difficulties than one may think, Recognising the need to drive quality and have the most rigorous stock management processes possible, Octavian took the strategic decision to invest heavily in the development of its stock control function.

Wine labels and packaging were never designed for stock management, so subtle discrepancies over the vintage or the chateaux are inevitable. Accuracy is vital and each case is treated equally,” she explains.
As Vincent explains, for most of the lifecycle of a wine the storage facility is closer to the wines than their owners, trackability services, photos and visits are part of the services that Octavian provides to their customers

What are the many wine flavours found in the various wine aromas wheels with descriptions such as strawberries, apple and vanilla? So, when you smell wine, the alcohol volatilises and carries these lighter-than-air aroma compounds into your nose. Each wine can contain hundreds of different aroma compounds and each compound can affect the flavour of a wine. From a chemical perspective, flavours are the manifestation of compounds that are released at different stages during the wine life cycle. When we smell these compounds, a stimulus is transmitted to our brain that compares it to a “memory” of known sensations – eventually conjuring a final impression.

Being fascinated by science and empirical research, in this episode, I spoke to Sietze Wijma a MSc Sensory Science graduate and founder of the art of tasting who will walk us through some of the major flavours compounds, their names and chemistry, explaining how they come about and some of the faults in wines and what are the key compound that one should know.

Specific anosmia of flavour compounds Specific anosmia (smell-blindness) is the phenomenon where a person is unable to detect a specific flavour compound, where they otherwise have an intact sense of smell. For example, 30% of the population is unable to detect rotundone (black pepper-like aroma). β-ionone (violet-like aroma) has a 50% specific anosmia rate. Isoamyl acetate (banana-like aroma) has a <1% specific anosmia rate. This has implication for wine tasting.

Here is Sietze website The art of Tasting: https://artoftasting.nl/
And some further information about flavours compounds and other items related to the topic: https://www.jancisrobinson.com/learn/vocabulary/aromas https://www.decanter.com/learn/understanding-wine-aromas-329940/ https://winefolly.com/tips/wine-aroma-wheel-100-flavors/
Remember to Subscribe!!!

Skin contact, maceration pelliculaire in french, winemaking operation with the aim of extracting flavour compounds, flavor precursors, and anthocyanins from grape skins into grape juice or wine partly inspired by the likes of gravner in friuli, and traditional winemaking techniques in georgi , winemakers have been experimenting with fermentation and ageing in modern copies of amphorae, made from clay or, occasionally, concrete the term ‘orange wine’ was credited to david harvey of uk wine importer raeburn fine wines back in 2004.
He wrote: “the quest for a name arose from my concern that there was no name, let alone category for these wines, which are visually, aromatically and structurally divergent from white wines, and would therefore risk rejection in both the on- and off-trade.” During this final stage, the skin and stems slowly float to the bottom of the qvevri in a natural process of filtration.
Bitarishvilli then pumps the clear orange wine into smaller qvevries for storage and aging. The winemaker says: “longer maceration means many different ingredients go from the skin into the wine - phenols, and tannins. These work like natural conservants so we have a stable wine. We don’t need to use sulfur - or just a little bit.”
In 1995, radikon switched his entire production of ribolla gialla to seven-day skin contact - and lost many customers as a result. It took years to painstakingly rebuild the business but his family’s orange wines are now considered to be among the very best in the world.
With today’s guest simon woolf author of the book amber wines we explore the history of the style and how it traveled the world, what considerations need to be taken when producing amber wines, and the recent classifications of amber wines. If you are enjoying the podcast remember to subscribe and leave a comment we love to hear your ideas for future episodes!
Here are the links to some of further reading about the topics and Simon Woolf Book – Please consider buy a copy as it is a fantasist book!
Https://amber-revolution.com/#:~:text=Amber%20Revolution%20is%20the%20rags%20to%20riches%20story,half%20a%20century%20later%20amidst%20controversy%20and%20misunderstanding. Https://felixir.com.au/what-is-amber-wine/ Https://www.awri.com.au/industry_support/winemaking_resources/winemaking-practices/winemaking-treatment-amber-wine/ Https://www.washingtonpost.com/lifestyle/food/you-say-orange-wines-the-georgians-say-amber-heres-what-they-all-have-in-common/2018/10/05/9a707aae-c805-11e8-b1ed-1d2d65b86d0c_story.html

In the second episode dedicated to Cotes du Rhone’s, we explore the sustainability program and the research that is taking place, other geeky episode just what we like!

Inter Rhône has three main missions: economic support, promotion of the appellations, and technical support. The latter is embodied by the ‘Institut Rhodanien’, where all our Research & Development is being carried I spoke to Julie Coutton, Intern Rhone, public relations manager to discover what research is taking place in the region.

Wine sustainability refers to a range of vineyard and wine production practices that are ecologically sound, economically viable, and socially responsible. Sustainable farmers may be certified (organic or biodynamic) or non-certified. Every vineyard site is different to get the best results in the bottle. Producers make decisions around certification based on how best to make their wine given the soil, climate and surroundings.

Converting a site to fully organic and biodynamic also needs to be done in stages over time so the land gets used to new practices. We talked with Julie about how the region is looking to mitigate the stress from drought, a tool for estimating water stress in the vineyard is the apex method. Based on the observation of the end of the branches, it is a simple method, which characterizes a growth dynamic, itself linked to the water constraint of the vine. It is to be carried out regularly, on a weekly basis.

Extensive research into new varieties is being conducted at the ‘Institut Rhodanien.’ Recently, four varieties have been accepted for experimental authorisation for Côtes du Rhône AOC due to their “adaptation to drought and late maturity.” These are white hybrid Floréal, Rolle (Vermentino), indigenous Carignan Blanc, and red hybrid Vidoc.


Other, topics that were part of the conversation are the study of sites and rootstock research, and winemaking practices to be more energy efficient. Intern Rhone holds talks and seminar for its member ensuring that they are always up to date to their scientific research Remember to subscribe and leave a review if you find this episode valuable to you!

Reach us on –
Instagram Mattia.lookingintowine
Twitter Mattia Scarpazza
Mail Info@mattiascarpazza.com

In this episode, I spoke to Matt Walls author of the book The wines of Rhone about the Southern Rhone with a focus on the Cote du Rhone.
To best understand the appellation system is a pyramid with three distinctive stages for the Cotes du Rhone - Cote du Rhone, Cote Du Rhone Village, cotes du Rhone Named village and then the Cru see picture here:

https://boutinot-rhone.com/news?start=18

With Matt we talked about how to best understand the terroirs of the Southern Rhone, as there are so many of them, it says that it is best to divide the region into three parts based on their geological period, but it has always been difficult for me to remember the various parts but this has helped immensely.

We also talked about varieties that are taking afoot in the region in the last few years and their use in the blend, Cotes du Rhone is always a blend!

I'm always being curious about the fluidity of the appellation with villages rising to the top of the Cotes du Rhone appellation and then becoming Crus in their own right - Mat has described the process and announced a new (23rd) village that is going to be announced next year!

Here is the list of all the Villages
Chusclan, Gadagne, Laudun, Massif d'Uchaux, Nyons, Plan de Dieu, Puymeras, Roaix, Rochegude, Rousset, Sablet, Saint-Andeol, Saint-Gervais, Saint-Maurice, Saint-Pantaleon, Sainte-Cecile, Seguret, Signargues, Suze-la-Rousse, Vaison-la-Romaine, Valreas, Visan

Some other useful links on the topic
https://www.cotesdurhone.com/en/
https://www.wine-searcher.com/regions-cotes+du+rhone
https://www.wine-uncovered.com/rhone-info/appellations/cotes-du-rhone-villages/
https://www.mattwalls.co.uk/region/rhone/


Reach us on –
Instagram Mattia.lookingintowine
Twitter Mattia Scarpazza
Mail Info@mattiascarpazza.com

Alentejo the largest wine region of Portugal, is also one of the hottest wine region in the world with many sumer days above 40 degrees and is also one of the at most risk to climate change.
The region has long known about this risks and formed an association dedicated to its sustanabily and future proofing called Wines of Alentejo Sustainability Programme (WASP)
The nine members of the Wines of Alentejo Sustainability Programme (WASP) that have received their sustainable production certificates have been working on a diverse range of projects to improve the environmental, economic, and social sustainability of their businesses. Those projects extend across both their vineyards and their wineries, and also include work in their local communities
Alentejo covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title.
Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of acidity and tropical fruit flavors.

Nick Breez my guests is a climate Journalist and cofounder of the Cambridge Climate Lecture Series (CCLS)Nick is a climate communicator writing and producing filmed interviews with over 200 experts in the field of climate change. He contributes regularly to The Ecologist and envisionation.co.uk. In 2016 he cofounded the Cambridge Climate Lecture Series with Dr Hugh Hunt and Dr Tony Eva (www.climateseries.com) which, in 2018 was screened in over 15 locations globally, and features speakers at the forefront of action on climate change.Nick is also a wine and blockchain journalist linking both topics to impacts from climate change.

Some other useful links on the topic
https://secretsommelier.com/alentejo-wine
https://sustentabilidade.vinhosdoalentejo.pt/en/wines-of-alentejo-sustainability-programme
https://www.wine-searcher.com/regions-alentejo

Reach us on:
Instagram Mattia.lookingintowine
Twitter Mattia Scarpazza
Mail Info@mattiascarpazza.com

Brettanomyces, also known as Brett, is a yeast that imparts plastic or animal aromas, such as sticking plasters, smoke, leather, or sweaty horses, to wine. To put it differently, Brettanomyces could cause spoilage in wines via the production of volatile phenol compounds. At first glance, these characters may seem unpleasant. However, many wine enthusiasts enjoy them and do not consider low levels of Brett in wine a fault.

Brettanomyces belongs to a family of nine different naturally occurring yeast species (B. lambicus, D. bruxulensis, B. bruxellensis, B. intermidious, among others). Like its cousin, Saccharomyces, the principal agent of alcoholic fermentation, Brett feeds on sugars and converts them into alcohol, carbon dioxide, and diverse compounds that influence the wine aroma, taste, and texture. Unlike the compounds created by Saccharomyces, however, the ones produced by Brettanomyces are not so much appreciated. Some common descriptions could be barnyard, animal sweat, sewage, vomit, Band-Aid, and wet dog.

Different Growth

Apart from bestowing different aromas to the wine, the two yeasts differentiate in how they grow, too. For example, Saccharomyces multiplies in a must, feasting on all available fructose and glucose. It only dies when the food runs out, the alcohol content gets high, or the winemaker freezes the wine. On the other hand, Brett has steady but slow growth, and for this reason, it appears only months after the fermentation is over. Additionally, it feeds on a range of substrates. Fructose and glucose are favorites, sure, but Brett eats unfermentable sugars, as also oak sugars. Consequently, second-hand oak barrels can be a source of Brettanomyces infection.

Here is the link for Clark Smith Chemistry course extremely fascinating!!
https://fundamentalsofmodernwinechemistryandbeyond.voomly.com/

Some other useful links on the topic
https://beerandbrewing.com/dictionary/sZ3rBkmAXZ/
https://www.internationalwinechallenge.com/Canopy-Articles/brettanomyces-the-most-interesting-of-all-wine-faults.html
https://www.awri.com.au/industry_support/winemaking_resources/frequently_asked_questions/brettanomyces-faq/

Reach us on:
Instagram lookingintowine
Twitter Mattia Scarpazza
Mail Info@mattiascarpazza.com

Welcome to the first episode of the 3rd season of the Looking Into Wine podcast!
Timorasso? What is that you might ask?
Timorasso is a white Italian wine grape variety grown primarily in the Piedmont wine region of northwest Italy. There it is used to make aromatic wine with some ageing potential
On the palate, Timorasso is known for an exceptional balance of mouthwatering acidity and characteristically high alcohol. Classically, it’s a wine with no rough edges. One that coats the mouth with concentrated flavours through to a memorable finish.
We explored the history of Walter Massa and Timorasso with Micheal Palij Master of Wine, He has been visiting Italy since 1995 for his buying trips and he wrote for many years about Piedmont’s wines.

Timorasso is an ancient Piedmontese grape variety that was on the verge of extinction in the 1980s. Walter Massa of Vigneti Massa carefully revived it and now the yellow-green-skinned Timorasso has enjoyed a resurgence in dry white wine and grappa production.
The pioneering efforts, by the late 1990s, other local producers began planting the grape variety themselves and there are now more than 20 firms growing and producing Timorasso.

While Piemonte is an Italian wine region revered for its legendary red wines, the region also boasts an array of indigenous white varieties worth your time. If you love a good

comeback story, then Timorasso should be at the top of your must-try list. Here’s the low-down on the Italian variety capable of producing age-worthy, refined white wines.
With my amazing guest Michael Palij MW, who has an extensive background in Italian wines we explore his interactions with Walter Massa, the story of the revival of Timorasso and where the specific of this grape
Remember to subscribe if you haven’t done it already and if you have thank you! And then leave us a review! Now on with the show!

We Coming back on the 19th of September on monthly basis and many great guests to joining us.

With the rise in popularity of Rose Wines especially those of the province region,
A multitude of look-alike rose' have found their way into the markets, from wineries chasing the sales and to the wine region in which rose' have been traditionally made the style has shifted to mimic this of the Provance.

With my guest today Elizabeth Gabay MW we are exploring the effects of the rose sales growth and production and what controversiality she is seeing in the market.

From the standardization of Provence winemaking, which is turning into a double edged sword, to the producers outside this region with little to no experience producing Rose reading informational sheets.

With the rise of Rose production so is the need to increase the number of cooled tanks to produce them which has effects on the sustainability of the wineries and packaging.

We also talked about Champagne rose and what varieties Elizabeth is getting excited about.

Elizabeth, just released the book Rosés of Southern France, a monumental task to find incredible rose wines that stand out from the crowd and to educate the reader with maps and infographics the book is available here:
Rosés of Southern France: Amazon.co.uk: Gabay MW, Elizabeth, Bernheim, Ben: 9798837338021: Books


If you are enjoying the show consider subscribing and the leave a review
You have listened to the Looking into Wine Podcast, My guest today was Elizabeth Gabay master of wine.
This episode marks the end of season two of the Looking Into Wine Podcast after a summer break we will be back for the third season,

If you got to this point of the message, thank you so much for your support from the bottom of my heart! Mattia