Episodes

Trond Erling Pettersen from Vinmonopolet describes the wine culture in Norway, the four categories of wine consumers, and the major trends for wine consumption.

Robert Morris, founder of Grand Cru Custom Crush in Sonoma County explains the benefits of the custom crush model, how it works, and how Grand Cru has changed the custom crush game.

Rebekah Wineburg, Winemaker, and Diego Garay, Director of Exports for Quintessa in Napa Valley, discuss their journey towards selling in 50 countries in 3 years through the La Place system.

Roman discusses how co-ops work, how they pay their growers to get to zero income, and how managing a co-op is different from other companies.

Washington State’s leading wine company, describes what he’s learnt and the process of collaborating with other luminaries of the wine world, including the Antinori Family, Dr Loosen, and Michel Gassier from the Rhone Valley.

Though the Liv-ex 100 and 1000 indices are what it may be best known for, it is actually an end-to-end trading platform.

Robert and Peter reflect on how the wine industry has changed, the major themes that have popped up in the show, and some of the lessons they have learned in the process.

Francois Margot, Director of Sales, North America describes how Diam is creating corks with choices and consistency for aging, oxygen transfer, and initial oxygen release.

We discuss the various uses of cork, the differences between corks and other closures, and how the business of cork has evolved over the decades.

As a 7th generation family-owned and run company, being sustainable means building towards the future for the next generations.

Sparkling wine is trending at the moment and no brand best embodies the trend more than cult California sparkling wine producer Ultramarine.

The launch of the Collection series, evolving the non-vintage Brut Premier into a multi-vintage wine that represents the best of the base vintage, the house style, and the push for freshness.

The challenge Vino Nobile di Montepulciano faces against its bigger neighbor Montepulciano d’Abruzzo.

The low and no alcohol wine space is growing rapidly. Enough so that a company specializing in spinning cone technology to reduce alcohol, ConeTech, changed their name to BevZero.

Wine influencer Amanda McCrossin (somm_vivant) has gained momentum in this “wild west” and now has over 100k followers on TikTok.

Jason explains the rationale, strategy, and process of going bag-in-box and for other alternative packaging.

Hear about how Terratorium is creating brand alignment with its Millennial customers.

Regenerative farming takes into account the farm’s impact on the soil, community, and region.

Re-imagining what a wine brand could be, 19 Crimes has had many innovations, but found lasting success with augmented reality and celebrity partnerships with Snoop Dogg and Martha Stewart.

Using her background in graphic design and inability to read large blocks of text, Madeline Puckette, Co-Founder and Content Director of Wine Folly, has transformed wine communication using infographics and other writing methods to enable wine discovery f

With an outsider's perspective, Jason Wise, director of the SOMM movies and founder of SOMM TV, has been able to find stories in the world of wine that interest a broad audience. In order to control more of the content …

Having studied what was important to wine consumers working at Oddbins, a British wine retailer, Nicholas Hammeken, Founder and Director of Innovation at Hammeken Cellars, founded a company focused on crafting Spanish wines that match consumer preferences

An ongoing trend and a topic that crisscrossed many of our interviews on XChateau, the natural wine movement got a formal designation in March of 2020. It specifies a set of vineyard and winery practices to qualify for the designation. …

Wondering why there was only beer and spirits, but no wine at Crossfit events and races, Mark Warren and Tom Beaton, Founders of FitVine, decided to start their own brand. With a goal of making wine more transparent and approachable, …