Posts tagged #podcast

Natural Disasters with Marissa & Adam: A Wine Podcast

natural disasters marissa adam


Welcome to Natural Disasters, our podcast about Kanye, Rick & Morty, and wine. Mostly wine. But who's to say. First episode is live, drinking Martha Stouman, talking about Kanye and the perils of serving natural wine BTG. New episodes every Friday. Also it’s our first episode & we will have guests soon & I promise we will get better just like that Ira Glass quote I repeat to myself every morning tells me. Don’t forget to like/subscribe/follow/comment (only nice things)/rate (only five stars). Shouts & many thanks to my boy Ted Feighan for the music, it’s not a true MAR joint without Monster Rally. ❤️

Posted on May 4, 2018 .

Listen to Jameson Fink's Wine Without Worry Podcast With Special Guest, MEEEE

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.)