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Hosts Pam, James and German are joined by wine expert Katie Finn, who explains the origins of Beaujolais Nouveau as a post-harvest celebration among French winemakers. The discussion covers how the wine is made using carbonic maceration—fermenting whole grapes in an oxygen-free environment—which results in a light, fruity, low-tannin wine meant to be drunk immediately rather than aged.

Katie dives deeper into why Beaujolais Nouveau tastes the way it does, describing its fresh, juicy profile, subtle fizz-like texture, and high acidity, which makes it especially food-friendly.

The episode concludes with encouragement for listeners to keep an open mind, try different producers, serve the wine slightly chilled, and see Beaujolais Nouveau as a joyful, communal celebration of wine, harvest, and shared experience.

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Buzzed Buddy joined us on Inside the Bunghole through its creator, Jay Nixon. Jay broke down the science behind Buzzed Buddy in a way that was approachable, candid, and refreshingly free of hype. He explained how the product supports alcohol metabolism by targeting the toxins created when we drink, rather than interfering with the buzz itself. Built around a simple three-ingredient formula—milk thistle for liver support, L-cysteine for brain protection, and dihydromyricetin (DHM) to help neutralize acetaldehyde—Buzzed Buddy reflects Jay’s philosophy of minimalism and efficacy. No “pixie dust,” no unnecessary additives, just ingredients backed by research and centuries of use.

What made Jay Nixon such a compelling guest was not just his knowledge, but his perspective. The conversation naturally expanded into how modern drinkers are rethinking balance, wellness, and sustainability—especially as we age and still want to enjoy great wine, cocktails, and long tasting days. From Napa marathons to Vegas nights, Jay spoke honestly about drinking smarter, not less, and about extending our enjoyment of wine for years to come. His appearance added depth to our ongoing journey through wine, reminding us that taking care of the body is just another way of honoring the experience in the glass.

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This week on Inside the Bunghole, Lance and James chat with Napa legend and resident grape whisperer Peter Heitz, the winemaker at Turnbull Wine Cellars. Heitz isn’t just any guy with a corkscrew — he’s a 14th-generation grape grower who somehow managed to turn “fine, I’ll take the job” into 18 vintages of world-class wine. He tells us how he stumbled into Turnbull, discovered the team wasn’t broken (just underloved), and turned a bunch of “okay” wines into bottles people proudly bring to their mom’s birthday dinners.

Peter breaks down the art of “doing less” in winemaking — basically, how not to screw up a good grape. He compares himself to a midwife instead of a surgeon, preaches the power of letting the wine be itself, and takes some hilarious jabs at overproduced, over-oaked “stick and chip” wines. (Spoiler: if your wine needs a push-up bra, it’s not a natural beauty.) Between lazy-eye jokes, pink-eye accusations, and life lessons about teamwork and humility, the crew somehow still manages to talk about actual wine.

It’s a perfect blend of humor, heart, and hangovers. From $19 million worth of dumped juice to the great “mystery grape” that turned out to be Lagrine, Peter proves that real craftsmanship isn’t about perfection — it’s about passion, patience, and knowing when to walk away from bad vino. So pour a glass, lean in, and prepare to toast to doing less, loving your team, and letting the grapes (and jokes) breathe.

Cheers! Please like, follow, subscribe and rate us! We LOVE to hear your comments! Reach out to us on our social media:
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Our webpage is insidethebunghole.buzzsprout.com

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