I had the pleasure of chatting with fellow Saveur Blog Award nominee Jameson Fink about summer wines and all sorts of things. If you like wine information without the pretentious bullshit (which I'm guessing you do since here you are!) you should definitely read Jameson's blog and listen to his podcast, Wine Without Worry. Extremely informational and zero snobbery. He's such a leader in the wine world, and I was very honored to be on his podcast.
During this episode we discuss (I'm ripping this straight from his post because he did it perfectly/I got shit to do):
So first, the wines we drank. I brought a very cool Arnot-Roberts Rosé made from an unusual grape, especially for California. Marissa braved Manhattan traffic to procure a Grüner Veltliner from a top Austrian producer. So what happens in this action-packed half hour? Some highlights:
How to pronounce (or not to pronounce) the grapes and regions of summer wines we love. Why can’t we just love Merlot? (Wait, is it MER-LAHT? Cue anxiety.)
Red wine in the summertime. Can it be done? (Spoiler alert: Yes. But how? And why? And what?)
A discussion on Chardonnay and oak. Which descends into recriminations, then regret, and, finally, reconciliation.
Marissa’s favorite California winery and a Chardonnay (aha!) that turned the tide in regards to her relationship with this grape. (BTW, the wine she’s referring to in the podcast is the Skin Fermented.)
Where it all began with wine writing, and how she developed her style and approach. Also, what the barriers that keep people from being more gung-ho, gonzo, and garrulous about all things fermented grape juice?
I read a passage of Marissa’s, which has really excellent advice on how to deal with ordering wine at a restaurant. And doing so like the champ you are. (We believe in you.)