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  • Food and wine matching – Part 2: The Meat Dishes

    Food and wine matching – Part 2: The Meat Dishes
    2025/11/19
    The first is fillet of venison with a simple venison sauce, the second a more intense and challenging (for wine) version supplemented by a beetroot fondant & choux farcie with a cherry, rhubarb and venison sauce. The two wines chosen to do battle (or accompany beautifully) were an elegant Hermit Ram Pinot Noir 2019 from North Canterbury in New Zealand and a youthful aromatic Syrah from 120-year-old vineyard, Hervé Souhaut’s Saint-Joseph Rouge Saint-Epine 2023. Both wines shine on the day, but which is the better match with each dish? The final match/contest features two ribeye beef dishes, one with an aubergine gratin and simple beef sauce, the other elaborated with addition of stuffed Padron peppers and an elderberry and eucalyptus sauce, paired with two very different wines – a deliciously digestible 2021 Los Pasitos from Suertes del Marques in Tenerife and Geoff Merrill’s bold 2015 Cabernet Sauvignon from a blend of Coonawarra and Mclaren Vale fruit. Who won this battle? Just Another Wine Podcast extends its thanks to the team at The Terrace Rooms and Wines at Ventnor on the Isle of Wight.
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    45 分
  • Food and wine matching Introduction & Part 1: the fish dishes!

    Food and wine matching Introduction & Part 1: the fish dishes!
    2025/11/06
    Tom presents the three with four courses, each featuring the same dish but presented in distinct ways, the first being a simple rendition focusing on a main ingredient, the second featuring additional elements that echo flavours of certain classic wines. He explains the rationale behind this, and we taste two wines per course, noting how the food affects the wine, and how the wine may affect the food. Opening a bottle of rarely-seen Dard & Ribo’s Crozes-Hermitage Blanc “K” 2023, an energetic mineral-edged Marsanne and an Au Bon Climat Santa Barbara Chardonnay 2021 (Tom’s suggestion), we assess how these wines match respectively the two different versions of a crab dish. We then sample two iterations of local line-caught sea bass, firstly with a delicate Deep Down Marlborough Sauvignon 2023 and then with a more structured barrel-fermented Concisco from Niepoort 2018 from the Dao region. Just Another Wine Podcast extends its thanks to the team at The Terrace Rooms and Wines at Ventnor on the Isle of Wight.
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    42 分
  • How to be a Wine Buyer

    How to be a Wine Buyer
    2025/10/25
    Doug and Jamie quiz Emily on her various wine buying roles. Firstly, they ask as an importer, whether all her buying choices governed purely by passion and aesthetic appreciation and how important the commercial imperative is in her wine buyer role. They discuss the significance of positive relationships between grower and buyer, ethical sourcing, the importance of mutual respect, good communication and honest feedback, and about what happens when a wine that has been shipped does not measure up for some reason. The three then talk about her role as a consultant wine buyer for a hotel group and how she balances what she prefers to drink to assembling a list that will appeal to the clientele of the establishment in question. They finally ask into how consumers may recognise when they look at a wine list that an intelligent buyer has been at work. Is it the choice of wines, the pricing structure, the presentation of the list? The trio say that often the best lists are the most discriminating ones; they may be shorter and less comprehensive, but every wine is on them for a good reason. Two wines are tasted. A delicious and unusual Posca Bianca from Orsi San Vito in Emilia-Romagna, a biodynamic farm in the Colli Bolognesi zone, made from a blend of Pignoletto, Alionza, Albana and Malvasia from different vineyards of various ages, an assemblage of every vintage back to 2010. The second wine is an unctuous full-bodied (and rather wonderful) Pouilly-Fuissé from Maison Valette, another non-vintage wine, being a blend of 2019-20-21.
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    51 分
  • Wine age-worthiness and the drinking window

    Wine age-worthiness and the drinking window
    2025/10/08
    Emily, Jamie and Doug discuss the commonly held perception that ageing a wine necessarily makes it more complex.
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    45 分
  • Grand Rosés

    Grand Rosés
    2025/09/23
    Rummaging around in Tom Fahey’s wine room at The Terrace in Ventnor, Doug, Jamie and Emily come across a treasure trove of exceptional rosé wines. These are highly-reputed vinous wines that transcend our notion of what rosé is and has become synonymous with: light, pale, filtered wines that barely detain our attention, the triumph almost of marketing style over substance (although they have place, of course).
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    43 分
  • Climate Chaos

    Climate Chaos
    2025/07/15
    Emily, Jamie and Doug discuss the implications of climate catastrophe and assess what strategies producers can use to make balanced, drinkable wines such as replanting vineyards in different locations and changing the mix of grapes. They look at the research into disease-resistant hybrid varieties and PiWis and ask whether planting more of these might assist growers dedicated to low-impact sustainable farming. To illustrate the nobility of a hybrid variety the trio crack open a bottle of La Garagista’s Vinu Jancu Reserve 2018, a profound amber wine made by Deirdre Heekin and Caleb Barber in Vermont from the La Crescent grape followed by a bottle of Some Mondays Are Better ‘Not my king’ an English wine made be sommelier Donald Edwards.
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    49 分
  • Wine Critics or Judging the Critics

    Wine Critics or Judging the Critics
    2025/06/19
    Emily, Jamie, and Doug ask how critics approach the process of judging the quality of an individual wine. The three talk about ratings and marking systems and question their validity. Are they a useful shorthand or a distraction from the real thing (the taste of the wine)? We question what happens when critics taste prestigious cuvées and rare wines and whether feel confident enough to give these low marks when they truly disappoint.They talk about collective tasting and the dynamic of the tasting panel, where a group comes together to calibrate their taste. Finally, they discuss the language we use to describe wine, how we try to capture abstract qualities such beauty and integrity in wines in humble words, and how also wines that gain lower scores on a marking scale might well be the ones we prefer to drink in the end! We conclude that a wine is not necessarily immediately knowable, and that one can only truly evaluate one when one has spent proper time with it. The wines tasted in this episode are a thrilling natural Tsolikouri 2023 from Makaridze in Imereti, Georgia and remark on its qualities of energy and minerality. Later on, we open a bottle of 2007 Bandol Rouge from Château de Pibarnon and are impressed by its grace and comparative youthfulness.
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    1 時間 5 分
  • Blind Wine Tasting: The Pros and Cons of tasting wine blind.

    Blind Wine Tasting: The Pros and Cons of tasting wine blind.
    2025/06/05
    Wine experts Emily Harman, Jamie Goode, and Doug Wregg talk about the very nature of perception itself, how we may be influenced (and deceived) by the colour of wine, how ambient sound and even our feelings at a given time can alter our sensitivity and receptivity towards a given wine. They remark on the different approaches to (blind) tasting according to whether you’re a relative novice or a full-fledged wine professional. The trio explore the relative notions of subjective and objective assessment and ask whether it is right for appellation boards and judging panels to set a standard for taste “correctness” and how this might exclude a whole raft of interesting and unique non-conformist wines. Doug blind tastes Emily and Jamie on two wines, the first being Renaud Boyer’s old vines Bourgogne-Aligoté (2022 vintage), a previously unfashionable grape variety that is gaining an excellent reputation amongst the wine-loving community. The second is not a wine at all, being Ripple, a natural cider from Egremont Russet apples by Little Pomona in Herefordshire. Our two intrepid tasters are not deceived, despite the “vinosity” of the product!
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    50 分