Vine to Glass
by Yuanbo Liu & Phoebe Champion
A podcast about all things wine, by Yuanbo Liu and Phoebe Champion
Podcast episodes
Season 1
Restaurants
How does a bottle of wine get from the producer onto the wine list at a restaurant? And what should you be aware of when you’re ordering wine at a restaurant? We talk about how that bottle of wine arrives at your table (from vine to glass!) and how you can make informed decisions when choosing from the wine list.
Reflections on 2020
We recorded this episode as last year was winding to a close and wanted to share some of our thoughts and reflections on how 2020 affected the world of wine. From wildfires in Australia and the US, to global warming and it’s more general effect on temperature, to COVID-19, there was no shortage of challenges in 2020. Please join us for our discussion on how these issues affect winemakers and the industry, and what they are doing about it.
Tasting Vocab
Happy New Year! What a year 2020 was and it seems like 2021 is also turning out to be quite eventful already….nevertheless, we are excited to turn a new leaf and are looking forward to a better year head. This week, we talk about a topic that friends and family have often raised: what exactly do all those words mean when people talk about wine? From adjectives like austere to round, it can be hard to decipher the language of wine. We discuss some fundamentals of tasting, the language that is used to describe tasting, and what exactly this all means. Next week, we are going to start releasing podcasts weekly, starting with some of our reflections on 2020 and how last year affected the world of wine - so stay tuned!
Champagne
Recap from our trip to Champagne together and all the discoveries that we made! Wineries visited: Charles Heideseck Piper Heideseck Pierre Paillard Pierre Gimmonet Duval Leroy Restaurants Au Cul de Poule L’Assiette Champenoise The Glue Pot (don’t be fooled by the pubby appearance, this place has a very good champagne list) What we drank: Amongst other bottles.... Pierre Gimmonet Oger Grand Cru Robert Moncuit, Le Mesnil sur Oger Grand Cru Agrapart et Fils, Terroirs Extra Brut Nicolas Rossignol, Volnay 1er Cru 2008 Domaine Coursodon St Joseph 2014 Piper Heideseck Rare Millesime 1998 Piper Heideseck Rare Millesime 2002
10 Questions - How to Get Started, Part 2
Part 2 of “10 Questions - How to Get Started” dives into some common questions that we’ve all thought, but maybe never asked... Is there really a difference between bottled wine and canned wine? Screw tops vs. corks? How do you choose something to go with dinner? We will also tackle a very interesting question submitted from one of our friends around choosing 5 bottles, as recommendations - but with a twist. Tune in to hear more…. Notes: Magazines like Wine Spectator and Wine Enthusiast Wine & War, by Donald & Petie Kladstrup Phoebe’s recommendations All in the sparkling category: Vintage Blanc de blancs from Champagne California sparkling wine, Schramsberg or Roederer Spanish cava Italian prosecco, Nino Franco Yuanbo’s recommendations All from Champagne: Rose: Laurent Perrier Rose Grower (small producer) blanc de blancs: Pierre Paillard Agrapart et Fils Dhondt Grellet Branded blanc de blancs: Ruinart blanc de blancs Vintage champagne: Comte de Champagne with some age (2008 for example, a great vintage) One post-recording addition: Gonet Medeville, who make an excellent blanc de blancs from Mesnil sur Oger and a blanc de noir from Ambonnay