Winemaking Episodes

Duncan Shouler explains how the 0% range was developed, the critical elements of non-alcoholic wine, the current market conditions, and what it will take for the non-alcoholic wine market to succeed.

Frustrated by a lack of understanding of consumer taste preferences and a lack of data-driven decision-making about winemaking, Katerina Axelsson, CEO and Co-Founder of Tastry , built an AI and chemical analysis system to sol...

Katie Jackson leads the Sustainability Team of Jackson Family Wines, she describes some of the major programs they’ve undertaken.

Silver Oak, the 1st existing winery and new build winery to be LEED Platinum certified and be at the forefront of energy efficiency for the last 20 years.

With an action plan that covers five key climate change strategies, Bordeaux can become carbon neutral by 2050.

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.

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.

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.

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 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.

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

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