Wine World Sat, 11 Apr 2026 23:30:33 -0400 https://thepavlemilicpodcast.buzzsprout.com en-us © 2026 Wine World yes e4a81ae8-f48f-5f31-9c5c-b4d00a3a4892 Pavle Milic episodic false Pavle Milic has spent 40+ years in the hospitality business — co-founding FnB restaurant in Scottsdale, building Los Milics Vineyards across three Arizona tasting rooms, and writing about wine for Phoenix Magazine for the past decade. Now he's going deep on artificial intelligence: what it means, who's shaping it, and how operators, creators, and curious humans can actually use it. Each conversation pulls out the tools, ideas, and hard-won insights you can take with you. Not hype. Not theory. Just honest talk about technology, power, and society from someone who's been in the room.

]]> Buzzsprout (https://www.buzzsprout.com) Pavle Milic https://storage.buzzsprout.com/dm9syezm19ma6xjyqwbibjwfvdg1?.jpg Wine World 023: La Agricultura Regenerativa con Raj Parr (Español-Doblada por Eleven Labs) 023: La Agricultura Regenerativa con Raj Parr (Español-Doblada por Eleven Labs) El reconocido enólogo Raj Parr se une a nosotros en Wine World para compartir su extraordinario recorrido desde las vibrantes calles de Calcuta hasta los viñedos de California. Con el sueño de convertirse en chef, Raj se topó con el mundo del vino casi por casualidad, iniciando así un camino que redefiniría la enología estadounidense. Al recordar sus colaboraciones con figuras influyentes de la industria como Larry Stone y Michael Mina, Raj revela cómo sus primeras aspiraciones culinarias florecieron en una pasión por la pureza y la expresión del lugar en la elaboración del vino. Su transición a la industria vitivinícola lo llevó a cofundar Sandy y Domaine de la Côte, marcando un momento decisivo tanto en su carrera como en el panorama vinícola en general.

Nuestra conversación se desarrolla para revelar las colaboraciones literarias de Raj con el escritor Jordan McKay, ofreciendo una mirada a sus obras “Secrets of the Sommelier” y “The Sommelier's Atlas of Taste”. Profundizamos en sus motivaciones para dejar la bulliciosa escena de los restaurantes y abrazar una vida más serena —aunque igualmente desafiante— entre las viñas. A través de proyectos como Evening Land, Raj ha realizado contribuciones significativas al mundo del vino, abrazando la magia de la hospitalidad y el encanto del viñedo. Su historia dibuja un retrato de transformación, guiado por una profunda conexión con la naturaleza y el arte atemporal de la vinificación.

En este episodio escucharás:
• El recorrido de Raj Parr desde Calcuta hasta California, pasando de aspirante a chef a reconocido enólogo.
• Sus colaboraciones con figuras influyentes de la industria y la fundación de Sandy y Domaine de la Côte.
• El énfasis en prácticas agrícolas sostenibles y holísticas en Fallon Farms, en Cambria.
• La integración de ganado, incluidos perros maremma y ovejas, para la gestión del viñedo.
• La exploración de los desafíos y recompensas de dejar el mundo de la restauración para dedicarse a la vinificación.
• El compromiso de Raj con la creación de vinos que reflejen el terruño y su enfoque innovador dentro de la enología estadounidense.

]]> El reconocido enólogo Raj Parr se une a nosotros en Wine World para compartir su extraordinario recorrido desde las vibrantes calles de Calcuta hasta los viñedos de California. Con el sueño de convertirse en chef, Raj se topó con el mundo del vino casi por casualidad, iniciando así un camino que redefiniría la enología estadounidense. Al recordar sus colaboraciones con figuras influyentes de la industria como Larry Stone y Michael Mina, Raj revela cómo sus primeras aspiraciones culinarias florecieron en una pasión por la pureza y la expresión del lugar en la elaboración del vino. Su transición a la industria vitivinícola lo llevó a cofundar Sandy y Domaine de la Côte, marcando un momento decisivo tanto en su carrera como en el panorama vinícola en general.

Nuestra conversación se desarrolla para revelar las colaboraciones literarias de Raj con el escritor Jordan McKay, ofreciendo una mirada a sus obras “Secrets of the Sommelier” y “The Sommelier's Atlas of Taste”. Profundizamos en sus motivaciones para dejar la bulliciosa escena de los restaurantes y abrazar una vida más serena —aunque igualmente desafiante— entre las viñas. A través de proyectos como Evening Land, Raj ha realizado contribuciones significativas al mundo del vino, abrazando la magia de la hospitalidad y el encanto del viñedo. Su historia dibuja un retrato de transformación, guiado por una profunda conexión con la naturaleza y el arte atemporal de la vinificación.

En este episodio escucharás:
• El recorrido de Raj Parr desde Calcuta hasta California, pasando de aspirante a chef a reconocido enólogo.
• Sus colaboraciones con figuras influyentes de la industria y la fundación de Sandy y Domaine de la Côte.
• El énfasis en prácticas agrícolas sostenibles y holísticas en Fallon Farms, en Cambria.
• La integración de ganado, incluidos perros maremma y ovejas, para la gestión del viñedo.
• La exploración de los desafíos y recompensas de dejar el mundo de la restauración para dedicarse a la vinificación.
• El compromiso de Raj con la creación de vinos que reflejen el terruño y su enfoque innovador dentro de la enología estadounidense.

]]> Pavle Milic Buzzsprout-18704563 Wed, 18 Feb 2026 03:00:00 -0500 2502 23 full false 022: Ursa's Aaron Lopez 022: Ursa's Aaron Lopez Wine World is back on Congress in downtown Tucson after a sabbatical to open the Los Milics restaurant and tasting room. This return episode stays local—because Ursa is next door at 110 E. Congress. Pavle sits down with Chef Aaron to unpack the genesis story behind Ursa and the path that shaped it.

Aaron grew up in Calexico, a small California–Mexico border town where culture, family, and hard realities coexist. After high school he moved to Los Angeles chasing music, played bass in punk bands, and later opened an Echo Park art gallery. When art didn’t pay the bills, a barback job pulled him into hospitality, and he fell for the intensity of service. Farmer’s markets and unfamiliar produce sparked a fascination with transformation—how a raw product becomes something new—so he started staging in kitchens.

He chose Le Cordon Bleu Pasadena as something he could earn, then sharpened his chops in Los Angeles kitchens that prized creativity. In 2016, a reset took him to Oahu, where hiking and a different pace helped him rebuild. Hawaii also brought June into his life—his now-wife and partner, who had never worked in restaurants but became essential to Ursa.

Later, time in Austin and Southwest road trips pulled them back toward the desert. With foraging guides and a camera, they cataloged native plants and flavors and asked a bigger question: what does the Southwest taste like when you stop defaulting to the usual ingredients?

That inquiry became Ursa: a tasting-driven restaurant built around heritage and monsoon crops, fermentation, and a bar program with cocktails and NA drinks made from native ingredients. Aaron shares how Ursa first opened in El Centro on a shoestring, why it had to evolve, and how they opened in downtown Tucson at record speed. Pour a glass and settle in.


www.ursadesert.com

110 E Congress Street

Tucson, AZ 85701

IG: @ursa_az


]]> Wine World is back on Congress in downtown Tucson after a sabbatical to open the Los Milics restaurant and tasting room. This return episode stays local—because Ursa is next door at 110 E. Congress. Pavle sits down with Chef Aaron to unpack the genesis story behind Ursa and the path that shaped it.

Aaron grew up in Calexico, a small California–Mexico border town where culture, family, and hard realities coexist. After high school he moved to Los Angeles chasing music, played bass in punk bands, and later opened an Echo Park art gallery. When art didn’t pay the bills, a barback job pulled him into hospitality, and he fell for the intensity of service. Farmer’s markets and unfamiliar produce sparked a fascination with transformation—how a raw product becomes something new—so he started staging in kitchens.

He chose Le Cordon Bleu Pasadena as something he could earn, then sharpened his chops in Los Angeles kitchens that prized creativity. In 2016, a reset took him to Oahu, where hiking and a different pace helped him rebuild. Hawaii also brought June into his life—his now-wife and partner, who had never worked in restaurants but became essential to Ursa.

Later, time in Austin and Southwest road trips pulled them back toward the desert. With foraging guides and a camera, they cataloged native plants and flavors and asked a bigger question: what does the Southwest taste like when you stop defaulting to the usual ingredients?

That inquiry became Ursa: a tasting-driven restaurant built around heritage and monsoon crops, fermentation, and a bar program with cocktails and NA drinks made from native ingredients. Aaron shares how Ursa first opened in El Centro on a shoestring, why it had to evolve, and how they opened in downtown Tucson at record speed. Pour a glass and settle in.


www.ursadesert.com

110 E Congress Street

Tucson, AZ 85701

IG: @ursa_az


]]> Pavle Milic Buzzsprout-18677951 Fri, 13 Feb 2026 16:00:00 -0500 4026 22 full false 021: Regenerative Farming with Raj Parr 021: Regenerative Farming with Raj Parr Renowned winemaker Raj Parr joins us on Wine World to share his extraordinary journey from the vibrant streets of Calcutta to the vineyards of California. With dreams of becoming a chef, Raj stumbled upon the world of wine, setting him on a path that would redefine American winemaking. As he recounts his collaborations with industry giants like Larry Stone and Michael Mina, Raj unveils how his early culinary aspirations blossomed into a passion for purity and place in winemaking. His transition into the wine industry saw him co-found Sandy and Domaine de la Côte, marking a pivotal moment in his career and the broader wine landscape.

Our conversation unfolds to reveal Raj's literary collaborations with writer Jordan McKay, offering insights into their penned works, "Secrets of the Sommelier" and "The Sommelier's Atlas of Taste." We delve into his motivations for leaving the bustling restaurant scene for the calmer, yet challenging, life among the vines. Through ventures like Evening Land, Raj has made significant contributions to the wine world, embracing the magic of hospitality and the allure of the vineyard. His narrative paints a picture of transformation, guided by a deep connection to nature and the timeless art of winemaking.

In this episode, you will hear:

  • Raj Parr's journey from Calcutta to California, transitioning from aspiring chef to renowned winemaker.
  • Collaborations with industry giants and the founding of Sandy and Domaine de la Côte.
  • Emphasis on sustainable and holistic farming practices at Fallon Farms in Cambria.
  • Integration of livestock, including Maremma dogs and sheep, for vineyard management.
  • Exploration of the challenges and rewards of leaving the restaurant scene for winemaking.
  • Raj's commitment to creating wines that reflect terroir and his innovative approach to American winemaking.

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Renowned winemaker Raj Parr joins us on Wine World to share his extraordinary journey from the vibrant streets of Calcutta to the vineyards of California. With dreams of becoming a chef, Raj stumbled upon the world of wine, setting him on a path that would redefine American winemaking. As he recounts his collaborations with industry giants like Larry Stone and Michael Mina, Raj unveils how his early culinary aspirations blossomed into a passion for purity and place in winemaking. His transition into the wine industry saw him co-found Sandy and Domaine de la Côte, marking a pivotal moment in his career and the broader wine landscape.

Our conversation unfolds to reveal Raj's literary collaborations with writer Jordan McKay, offering insights into their penned works, "Secrets of the Sommelier" and "The Sommelier's Atlas of Taste." We delve into his motivations for leaving the bustling restaurant scene for the calmer, yet challenging, life among the vines. Through ventures like Evening Land, Raj has made significant contributions to the wine world, embracing the magic of hospitality and the allure of the vineyard. His narrative paints a picture of transformation, guided by a deep connection to nature and the timeless art of winemaking.

In this episode, you will hear:

  • Raj Parr's journey from Calcutta to California, transitioning from aspiring chef to renowned winemaker.
  • Collaborations with industry giants and the founding of Sandy and Domaine de la Côte.
  • Emphasis on sustainable and holistic farming practices at Fallon Farms in Cambria.
  • Integration of livestock, including Maremma dogs and sheep, for vineyard management.
  • Exploration of the challenges and rewards of leaving the restaurant scene for winemaking.
  • Raj's commitment to creating wines that reflect terroir and his innovative approach to American winemaking.

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-17557525 Thu, 24 Jul 2025 11:00:00 -0400 2502 21 full false 020: Corey Turnbull of Rubrix 020: Corey Turnbull of Rubrix Award-winning winemaker Corey Turnbull shares his remarkable journey from humble beginnings in Sedona to becoming a celebrated figure in the Arizona wine landscape. With his first taste of Cristal in a Styrofoam cup as a young man, Corey's path was set toward crafting exceptional wines like the renowned Grenache Noir at Rubrix and Page Springs Cellars. His story is as colorful as the labels on his bottles, featuring unique artwork by his daughter, and reflects a dedication to quality and creativity that shines through every vintage.

Join us as Corey brings to life the challenges and triumphs of winemaking, from early mornings in the vineyards to the creation of innovative blends like the humorously named "PMS." Discover the transformative moments that led to the establishment of the Burning Tree brand, and the collaborative spirit that drives his work with mentors and partners. Corey's dual role at Page Springs and Rubrix highlights his strategic approach to vineyard selection and the art of creating wines with personality and depth.

In this episode, you will hear:

  • Corey's journey from Sedona beginnings to an award-winning Arizona winemaker.
  • Early influence of Cristal champagne in a Styrofoam cup on Corey's wine passion.
  • Creative wine blends and brand development, including the Burning Tree brand and "PMS" blend.
  • Strategic vineyard selection, focusing on Rhône varietals at Colibri Vineyard.
  • Establishment and growth of Rubrix Wines, with unique topographical labels and innovative blends.

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Award-winning winemaker Corey Turnbull shares his remarkable journey from humble beginnings in Sedona to becoming a celebrated figure in the Arizona wine landscape. With his first taste of Cristal in a Styrofoam cup as a young man, Corey's path was set toward crafting exceptional wines like the renowned Grenache Noir at Rubrix and Page Springs Cellars. His story is as colorful as the labels on his bottles, featuring unique artwork by his daughter, and reflects a dedication to quality and creativity that shines through every vintage.

Join us as Corey brings to life the challenges and triumphs of winemaking, from early mornings in the vineyards to the creation of innovative blends like the humorously named "PMS." Discover the transformative moments that led to the establishment of the Burning Tree brand, and the collaborative spirit that drives his work with mentors and partners. Corey's dual role at Page Springs and Rubrix highlights his strategic approach to vineyard selection and the art of creating wines with personality and depth.

In this episode, you will hear:

  • Corey's journey from Sedona beginnings to an award-winning Arizona winemaker.
  • Early influence of Cristal champagne in a Styrofoam cup on Corey's wine passion.
  • Creative wine blends and brand development, including the Burning Tree brand and "PMS" blend.
  • Strategic vineyard selection, focusing on Rhône varietals at Colibri Vineyard.
  • Establishment and growth of Rubrix Wines, with unique topographical labels and innovative blends.

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-17370462 Fri, 20 Jun 2025 18:00:00 -0400 2865 20 full false 019: An Anthem to Life in a Glass with Chateau Musar's Marc Hochar 019: An Anthem to Life in a Glass with Chateau Musar's Marc Hochar Join me as I engage in an illuminating conversation with Marc Hochar at the iconic Chateau Musar in Lebanon. We unravel the rich tapestry of the Hochar family's legacy and their remarkable influence on the world of winemaking, tracing back through millennia to the Phoenician pioneers. Discover the pivotal moment when Gaston Hochar left a medical career in France to embrace the fertile Bekaa Valley and how his son Serge propelled their soulful wines onto the global stage. Despite Lebanon's complex history, Chateau Musar stands as a testament to resilience and quality, with its wines becoming vessels of memory and identity.

In this episode, you will hear:

  • Exploration of Chateau Musar's rich winemaking legacy in Lebanon.
  • Insights from Marc Hochar on the Hochar family's influence in global wine.
  • Historical roots of Lebanese winemaking dating back to Phoenician times.
  • Innovative viticulture techniques to combat climate challenges.
  • Unique qualities and evolution of Chateau Musar's white wines.
  • The enduring legacy and cultural significance of Lebanese cuisine and hospitality.

Resources from this Episode

https://chateaumusar.com/

https://static1.squarespace.com/static/551ae52ae4b07eac17467926/t/66d0f2807ae5e0732b50f9a4/1724969601006/FnB+Restaurant+Wine+Menu+-+8-28-2024.pdf

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Join me as I engage in an illuminating conversation with Marc Hochar at the iconic Chateau Musar in Lebanon. We unravel the rich tapestry of the Hochar family's legacy and their remarkable influence on the world of winemaking, tracing back through millennia to the Phoenician pioneers. Discover the pivotal moment when Gaston Hochar left a medical career in France to embrace the fertile Bekaa Valley and how his son Serge propelled their soulful wines onto the global stage. Despite Lebanon's complex history, Chateau Musar stands as a testament to resilience and quality, with its wines becoming vessels of memory and identity.

In this episode, you will hear:

  • Exploration of Chateau Musar's rich winemaking legacy in Lebanon.
  • Insights from Marc Hochar on the Hochar family's influence in global wine.
  • Historical roots of Lebanese winemaking dating back to Phoenician times.
  • Innovative viticulture techniques to combat climate challenges.
  • Unique qualities and evolution of Chateau Musar's white wines.
  • The enduring legacy and cultural significance of Lebanese cuisine and hospitality.

Resources from this Episode

https://chateaumusar.com/

https://static1.squarespace.com/static/551ae52ae4b07eac17467926/t/66d0f2807ae5e0732b50f9a4/1724969601006/FnB+Restaurant+Wine+Menu+-+8-28-2024.pdf

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-17042398 Fri, 25 Apr 2025 11:00:00 -0400 3202 19 full false 018: Want to plant a Vineyard? 018: Want to plant a Vineyard? Unlock the secrets to transforming a dream into reality as we explore the incredible story of Todd and Michelle Myers and their successful vineyard venture. Hear firsthand from Michelle about how a simple conversation with winemaker Kent Callaghan inspired them to cultivate their passion for wine into a thriving vineyard on the Willcox bench. Discover why they chose Willcox over other potential sites and how they navigated the critical early stages with the support of the Arizona wine community.

Navigate the intricate operations of Rhumbline Vineyard as Michelle shares the challenges and triumphs of vineyard life, especially in the wake of COVID. From labor issues to grape cultivation, you'll gain insights into the business decisions that shape a successful vineyard. Learn about their partnerships with renowned winemakers and the essential logistics behind grape sales that ensure quality.

In this episode, you will hear:

  • Todd and Michelle Myers' journey from a winemaker's lunch to establishing Rhumbline Vineyard in Willcox, Arizona.
  • Importance of community support and expert guidance in vineyard establishment.
  • Overcoming labor challenges and leveraging the H2A program post-COVID.
  • Strategic grape varietal selection based on local expert advice.
  • Insight into the collaborative relationships with renowned winemakers.

Resources from this Episode

https://rhumblinevineyard.com/?srsltid=AfmBOoqC83-rZlz_0bBnUJZu8kqZ5UljpIfV29ZzFovNQSMZq-Bxmy6Uw6u8&dl=0

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Unlock the secrets to transforming a dream into reality as we explore the incredible story of Todd and Michelle Myers and their successful vineyard venture. Hear firsthand from Michelle about how a simple conversation with winemaker Kent Callaghan inspired them to cultivate their passion for wine into a thriving vineyard on the Willcox bench. Discover why they chose Willcox over other potential sites and how they navigated the critical early stages with the support of the Arizona wine community.

Navigate the intricate operations of Rhumbline Vineyard as Michelle shares the challenges and triumphs of vineyard life, especially in the wake of COVID. From labor issues to grape cultivation, you'll gain insights into the business decisions that shape a successful vineyard. Learn about their partnerships with renowned winemakers and the essential logistics behind grape sales that ensure quality.

In this episode, you will hear:

  • Todd and Michelle Myers' journey from a winemaker's lunch to establishing Rhumbline Vineyard in Willcox, Arizona.
  • Importance of community support and expert guidance in vineyard establishment.
  • Overcoming labor challenges and leveraging the H2A program post-COVID.
  • Strategic grape varietal selection based on local expert advice.
  • Insight into the collaborative relationships with renowned winemakers.

Resources from this Episode

https://rhumblinevineyard.com/?srsltid=AfmBOoqC83-rZlz_0bBnUJZu8kqZ5UljpIfV29ZzFovNQSMZq-Bxmy6Uw6u8&dl=0

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-16916870 Fri, 04 Apr 2025 10:00:00 -0400 2025 18 full false 017: Andrew Wright of Jessup Cellars and Lindo Wines 017: Andrew Wright of Jessup Cellars and Lindo Wines We’re thrilled to have Andrew Wright, the brilliant head winemaker at Jessup Cellars, share his fascinating journey from the vineyards of Arizona to the wine scene of Napa. His story is not just about making wine; it’s about embracing his roots and blending innovation with tradition, inspired by mentors like Michel Rolland and Bob Levy.

Our conversation also captures the essence of wine exploration through Andrew’s spontaneous road trip to the Finger Lakes and his transformative experiences in Tucson and Chicago. His narrative is enriched by friendships with influential figures like Kent Callaghan and Simone Fleury, culminating in memorable adventures and a deep appreciation for European wines. Together, we celebrate the joy of wine discovery and the community that thrives within it, highlighting the blend of academic knowledge and practical experience that fuels this passion.

In this episode, you will hear:

  • Andrew Wright's journey from Arizona's wine scene to becoming head winemaker at Jessup Cellars in Napa.
  • Andrew's blend of innovation and tradition.
  • Spontaneous road trips and experiences that shaped Andrew's passion for wine, including the Finger Lakes and Chicago's wine community.
  • The balance between personal ventures, like launching a bookstore wine label, and professional growth in Napa Valley.
  • Emphasis on creating wines with personality, freshness, and a commitment to lifelong learning and exploration.

Resources from this Episode

https://www.wildplumbooks.com

https://jessupcellars.com/winemaker/

https://www.harlanestate.com

https://www.callaghanvineyards.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.



]]> We’re thrilled to have Andrew Wright, the brilliant head winemaker at Jessup Cellars, share his fascinating journey from the vineyards of Arizona to the wine scene of Napa. His story is not just about making wine; it’s about embracing his roots and blending innovation with tradition, inspired by mentors like Michel Rolland and Bob Levy.

Our conversation also captures the essence of wine exploration through Andrew’s spontaneous road trip to the Finger Lakes and his transformative experiences in Tucson and Chicago. His narrative is enriched by friendships with influential figures like Kent Callaghan and Simone Fleury, culminating in memorable adventures and a deep appreciation for European wines. Together, we celebrate the joy of wine discovery and the community that thrives within it, highlighting the blend of academic knowledge and practical experience that fuels this passion.

In this episode, you will hear:

  • Andrew Wright's journey from Arizona's wine scene to becoming head winemaker at Jessup Cellars in Napa.
  • Andrew's blend of innovation and tradition.
  • Spontaneous road trips and experiences that shaped Andrew's passion for wine, including the Finger Lakes and Chicago's wine community.
  • The balance between personal ventures, like launching a bookstore wine label, and professional growth in Napa Valley.
  • Emphasis on creating wines with personality, freshness, and a commitment to lifelong learning and exploration.

Resources from this Episode

https://www.wildplumbooks.com

https://jessupcellars.com/winemaker/

https://www.harlanestate.com

https://www.callaghanvineyards.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.



]]> Pavle Milic Buzzsprout-16669188 Fri, 21 Feb 2025 19:00:00 -0500 3274 17 full false 016: Vineyard Guru Fritz Westover of Vineyard Underground Podcast and Westover Viticulture Academy 016: Vineyard Guru Fritz Westover of Vineyard Underground Podcast and Westover Viticulture Academy Renowned vineyard consultant Fritz Westover takes us on an enlightening journey through the art and science of viticulture. His expertise in vineyard health, irrigation management, and pruning practices reveals the delicate balance between nature and nurture in producing exceptional wines. We explore his personal story and the remarkable pathway that led him to become a cornerstone of success for vineyards across America, offering listeners a rich tapestry of insights and experiences.

Our conversation touches on the unique challenges faced by grape growers in Virginia, Texas, and California. We discuss the importance of education, workshops, and direct problem-solving to empower local growers. The creation of the Virtual Viticulture Academy emerges as a resourceful platform, offering comprehensive educational content and ongoing support, ensuring grape growers worldwide can access crucial knowledge and innovative solutions. By sharing cross-regional insights, we aim to address niche market challenges and strengthen the viticulture community through collaboration and knowledge sharing.

In this episode, you will hear:

  • Insights into vineyard health, irrigation, and pruning, balancing nature and nurture in wine production.
  • Viticulture challenges and solutions in regions like Virginia, Texas, and California, highlighting knowledge sharing.
  • Virtual Viticulture Academy as a global resource for grape growers, offering educational content and support.
  • Edutainment in viticulture education through platforms like the Vineyard Underground Podcast for community learning.
  • Discussion on plant nutrition, climate challenges, and vineyard management

Resources from this Episode

https://www.vineyardadvising.com/

https://www.vineyardundergroundpodcast.com/

https://www.virtualviticultureacademy.com/ 

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Renowned vineyard consultant Fritz Westover takes us on an enlightening journey through the art and science of viticulture. His expertise in vineyard health, irrigation management, and pruning practices reveals the delicate balance between nature and nurture in producing exceptional wines. We explore his personal story and the remarkable pathway that led him to become a cornerstone of success for vineyards across America, offering listeners a rich tapestry of insights and experiences.

Our conversation touches on the unique challenges faced by grape growers in Virginia, Texas, and California. We discuss the importance of education, workshops, and direct problem-solving to empower local growers. The creation of the Virtual Viticulture Academy emerges as a resourceful platform, offering comprehensive educational content and ongoing support, ensuring grape growers worldwide can access crucial knowledge and innovative solutions. By sharing cross-regional insights, we aim to address niche market challenges and strengthen the viticulture community through collaboration and knowledge sharing.

In this episode, you will hear:

  • Insights into vineyard health, irrigation, and pruning, balancing nature and nurture in wine production.
  • Viticulture challenges and solutions in regions like Virginia, Texas, and California, highlighting knowledge sharing.
  • Virtual Viticulture Academy as a global resource for grape growers, offering educational content and support.
  • Edutainment in viticulture education through platforms like the Vineyard Underground Podcast for community learning.
  • Discussion on plant nutrition, climate challenges, and vineyard management

Resources from this Episode

https://www.vineyardadvising.com/

https://www.vineyardundergroundpodcast.com/

https://www.virtualviticultureacademy.com/ 

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-16527555 Thu, 30 Jan 2025 04:00:00 -0500 3870 16 full false 015: Jim Duane of Inside Winemaking Podcast and Seavey Vineyards 015: Jim Duane of Inside Winemaking Podcast and Seavey Vineyards Picture this: a bustling restaurant in Scottsdale, Arizona, where a chance encounter sets the stage for a journey into the world of winemaking. From co-owning a restaurant to founding Los Milics Vineyards in Southern Arizona, I share my story of transformation and the serendipitous beginnings that launched a career fueled by passion and dedication. Guided by mentors like Todd Bostock and inspired by Jim Duane's Inside Winemaking Podcast, my path was shaped by both education and experience, leading to profound personal and professional growth.

Jim Duane is a seasoned winemaker with a unique journey that began in the unlikely setting of Salt Lake City, Utah. Despite not growing up in a wine-centric culture, Jim's early curiosity led him to explore the art of winemaking, initially through homebrewing beer and wine kits during his teenage years. His passion for the craft was further fueled by his academic pursuits at UC Davis, where he honed his skills in viticulture and enology.

As we explore Jim's career journey, we'll venture from the vineyards of New Zealand to the storied cellars of Napa Valley. Each chapter of his life offers a unique lesson in the art and science of winemaking. From the technical skills honed at Stag's Leap Wine Cellars to the hands-on challenges embraced at Seavey Vineyard, every phase has been pivotal. Throughout, he's navigated career transitions with perseverance, learning to adapt and thrive in a constantly evolving industry.

In this episode, you will hear:

  • Serendipitous encounters and mentorship shaping a winemaking career.
  • Experiences in New Zealand's wine industry and learning diverse winemaking skills.
  • Career growth through internships and roles at Robert Mondavi Winery and Stag's Leap Wine Cellars.
  • Exploration of Seavey Vineyard's history and the transition to head winemaker.
  • Emphasis on diverse paths to winemaking and the importance of passion and education.

Resources from this Episode

https://www.insidewinemaking.com/about

https://www.chensuchartstudio.com

https://www.doscabezas.com

https://www.seaveyvineyard.com

https://www.caminocellars.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Picture this: a bustling restaurant in Scottsdale, Arizona, where a chance encounter sets the stage for a journey into the world of winemaking. From co-owning a restaurant to founding Los Milics Vineyards in Southern Arizona, I share my story of transformation and the serendipitous beginnings that launched a career fueled by passion and dedication. Guided by mentors like Todd Bostock and inspired by Jim Duane's Inside Winemaking Podcast, my path was shaped by both education and experience, leading to profound personal and professional growth.

Jim Duane is a seasoned winemaker with a unique journey that began in the unlikely setting of Salt Lake City, Utah. Despite not growing up in a wine-centric culture, Jim's early curiosity led him to explore the art of winemaking, initially through homebrewing beer and wine kits during his teenage years. His passion for the craft was further fueled by his academic pursuits at UC Davis, where he honed his skills in viticulture and enology.

As we explore Jim's career journey, we'll venture from the vineyards of New Zealand to the storied cellars of Napa Valley. Each chapter of his life offers a unique lesson in the art and science of winemaking. From the technical skills honed at Stag's Leap Wine Cellars to the hands-on challenges embraced at Seavey Vineyard, every phase has been pivotal. Throughout, he's navigated career transitions with perseverance, learning to adapt and thrive in a constantly evolving industry.

In this episode, you will hear:

  • Serendipitous encounters and mentorship shaping a winemaking career.
  • Experiences in New Zealand's wine industry and learning diverse winemaking skills.
  • Career growth through internships and roles at Robert Mondavi Winery and Stag's Leap Wine Cellars.
  • Exploration of Seavey Vineyard's history and the transition to head winemaker.
  • Emphasis on diverse paths to winemaking and the importance of passion and education.

Resources from this Episode

https://www.insidewinemaking.com/about

https://www.chensuchartstudio.com

https://www.doscabezas.com

https://www.seaveyvineyard.com

https://www.caminocellars.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-16396420 Wed, 08 Jan 2025 04:00:00 -0500 3290 15 full false 014: Greg Gonnerman of Laramita Cellars Talks About Pinot Noir and his 'Force-Crop' Technique 014: Greg Gonnerman of Laramita Cellars Talks About Pinot Noir and his 'Force-Crop' Technique In this episode, we delve into the remarkable journey of Greg Gonnerman, the visionary behind Laramita Cellars. Join us as Greg shares his inspiring transition from a home winemaker to a prominent figure in Arizona's burgeoning wine industry. Discover how his passion for viticulture and innovative techniques, such as force-cropping, have enabled him to successfully produce Pinot Noir in the challenging climate of Arizona.

Greg's story is one of resilience and collaboration, as he recounts his partnership with Rob Hamelman of Sand Reckoner and the strategic decisions that have shaped Laramita Cellars. We explore the standout varietals that thrive under his care, including the floral Viognier and vibrant Sangiovese, while also delving into the challenges of cultivating Primitivo.

Throughout the episode, Greg offers insights into the logistics and distribution of his wines, revealing his hands-on approach to reaching consumers and local restaurants. He also provides a local's guide to the best accommodations and dining spots in the Wilcox wine region, enhancing the experience for wine enthusiasts visiting the area.

In this episode, you will hear:

  • Greg Gonnerman's innovative approach to producing Pinot Noir using force cropping techniques at Laramita Cellars.
  • Challenges and successes in Arizona's wine industry, including late spring frosts and grape varietal performance.
  • Exploration of the role of tourism in supporting Arizona's growing wine industry and local economy.
  • Overview of sustainable practices being implemented by Arizona winemakers to adapt to climate change.
  • Greg's collaboration with Rob Hamelman and the logistics of distributing Laramita Cellars wines.
  • In-depth discussion on Pinot Noir production in Arizona's climate and the evolution of the state's wine industry.

Resources from this Episode

https://www.laramitacellars.com

http://www.fnbrestaurant.com

https://losmilicsvineyards.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> In this episode, we delve into the remarkable journey of Greg Gonnerman, the visionary behind Laramita Cellars. Join us as Greg shares his inspiring transition from a home winemaker to a prominent figure in Arizona's burgeoning wine industry. Discover how his passion for viticulture and innovative techniques, such as force-cropping, have enabled him to successfully produce Pinot Noir in the challenging climate of Arizona.

Greg's story is one of resilience and collaboration, as he recounts his partnership with Rob Hamelman of Sand Reckoner and the strategic decisions that have shaped Laramita Cellars. We explore the standout varietals that thrive under his care, including the floral Viognier and vibrant Sangiovese, while also delving into the challenges of cultivating Primitivo.

Throughout the episode, Greg offers insights into the logistics and distribution of his wines, revealing his hands-on approach to reaching consumers and local restaurants. He also provides a local's guide to the best accommodations and dining spots in the Wilcox wine region, enhancing the experience for wine enthusiasts visiting the area.

In this episode, you will hear:

  • Greg Gonnerman's innovative approach to producing Pinot Noir using force cropping techniques at Laramita Cellars.
  • Challenges and successes in Arizona's wine industry, including late spring frosts and grape varietal performance.
  • Exploration of the role of tourism in supporting Arizona's growing wine industry and local economy.
  • Overview of sustainable practices being implemented by Arizona winemakers to adapt to climate change.
  • Greg's collaboration with Rob Hamelman and the logistics of distributing Laramita Cellars wines.
  • In-depth discussion on Pinot Noir production in Arizona's climate and the evolution of the state's wine industry.

Resources from this Episode

https://www.laramitacellars.com

http://www.fnbrestaurant.com

https://losmilicsvineyards.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-16296193 Tue, 17 Dec 2024 21:00:00 -0500 2683 14 full false 013: Michael Pierce, Director Of Viticulture and Enology, Yavapai College 013: Michael Pierce, Director Of Viticulture and Enology, Yavapai College Michael Pierce, a luminary in the Arizona wine scene, unveils his remarkable journey from graphic designer to influential winemaker and educator at the Southwest Wine Center. 

Join us as Michael recounts his professional evolution, from his early studies in wine to his pivotal role at Arizona Stronghold. He offers a fascinating glimpse into the intricacies of the Arizona wine market, the challenges of sourcing local grapes, and the art of crafting a distinctly "Arizona" wine. With stories of global wine adventures and his current role as head winemaker, Michael illustrates how accumulated knowledge and mentorship can inspire the next generation of winemakers.

Explore the cutting-edge curriculum at Yavapai College's Southwest Wine Center, where students are immersed in practical learning experiences, from vineyard management to creative wine production and label design. The philosophy of the program emphasizes flexibility, affordability, and the importance of patience and collaboration in winemaking. Discover how this unique educational approach not only shapes skilled winemakers but also contributes to the burgeoning success of Arizona's wine industry.

In this episode, you will hear:

  • Michael Pierce's transition from graphic design to winemaking and his impact on Arizona's wine industry.
  • The role of education at the Southwest Wine Center and its influence on new winemakers.
  • Challenges and evolution of the Arizona wine market, including local grape sourcing and defining Arizona wine.
  • Curriculum and hands-on learning experiences at Yavapai College's wine program.
  • Importance of practical experience in vineyard management and creative wine production.
  • Michael's evolving philosophy on winemaking, emphasizing the vineyard's role and grape selection for Arizona's environment.

Resources from this Episode

https://www.yc.edu/v6/schools/cate/wine.html

https://www.bodegapierce.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Michael Pierce, a luminary in the Arizona wine scene, unveils his remarkable journey from graphic designer to influential winemaker and educator at the Southwest Wine Center. 

Join us as Michael recounts his professional evolution, from his early studies in wine to his pivotal role at Arizona Stronghold. He offers a fascinating glimpse into the intricacies of the Arizona wine market, the challenges of sourcing local grapes, and the art of crafting a distinctly "Arizona" wine. With stories of global wine adventures and his current role as head winemaker, Michael illustrates how accumulated knowledge and mentorship can inspire the next generation of winemakers.

Explore the cutting-edge curriculum at Yavapai College's Southwest Wine Center, where students are immersed in practical learning experiences, from vineyard management to creative wine production and label design. The philosophy of the program emphasizes flexibility, affordability, and the importance of patience and collaboration in winemaking. Discover how this unique educational approach not only shapes skilled winemakers but also contributes to the burgeoning success of Arizona's wine industry.

In this episode, you will hear:

  • Michael Pierce's transition from graphic design to winemaking and his impact on Arizona's wine industry.
  • The role of education at the Southwest Wine Center and its influence on new winemakers.
  • Challenges and evolution of the Arizona wine market, including local grape sourcing and defining Arizona wine.
  • Curriculum and hands-on learning experiences at Yavapai College's wine program.
  • Importance of practical experience in vineyard management and creative wine production.
  • Michael's evolving philosophy on winemaking, emphasizing the vineyard's role and grape selection for Arizona's environment.

Resources from this Episode

https://www.yc.edu/v6/schools/cate/wine.html

https://www.bodegapierce.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-16148964 Thu, 21 Nov 2024 16:00:00 -0500 3021 13 full false 012: Athletic Brewing's CEO & Founder Bill Shufelt 012: Athletic Brewing's CEO & Founder Bill Shufelt Bill Shufelt, co-founder and CEO of Athletic Brewing Company, joins us for a refreshing conversation that takes a fascinating look at the burgeoning world of non-alcoholic beverages. Bill’s journey from a career on Wall Street to pioneering the non-alcoholic beer industry is nothing short of inspiring. We explore the shifting cultural dynamics that have propelled these beverages into the spotlight, especially among winemakers like myself who appreciate non-alcoholic beer during the bustling harvest season. With innovative production methods, Athletic Brewing is redefining perceptions, offering a sophisticated alternative that enhances social and culinary experiences.

Discover how Bill and his team have revolutionized the non-alcoholic beer market by overcoming significant industry challenges. From the early days of facing skepticism to gaining investor support, Bill shares the persistence required to transform a stigmatized category into a household name. Through ingenious marketing strategies and a commitment to high-quality production, Athletic Brewing has ignited excitement around non-alcoholic beers, proving that taste and experience need not be sacrificed.

In this episode, you will hear:

  • Athletic Brewing's innovative production methods and overcoming industry skepticism.
  • The cultural and market shifts leading to the rise of non-alcoholic beverages.
  • Marketing strategies and the journey to becoming a household name in non-alcoholic beer.
  • The role of company culture and community initiatives like "Two for the Trails."
  • Athletic Brewing's global growth ambitions and expansion plans.

Resources from this Episode

athleticbrewing.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Bill Shufelt, co-founder and CEO of Athletic Brewing Company, joins us for a refreshing conversation that takes a fascinating look at the burgeoning world of non-alcoholic beverages. Bill’s journey from a career on Wall Street to pioneering the non-alcoholic beer industry is nothing short of inspiring. We explore the shifting cultural dynamics that have propelled these beverages into the spotlight, especially among winemakers like myself who appreciate non-alcoholic beer during the bustling harvest season. With innovative production methods, Athletic Brewing is redefining perceptions, offering a sophisticated alternative that enhances social and culinary experiences.

Discover how Bill and his team have revolutionized the non-alcoholic beer market by overcoming significant industry challenges. From the early days of facing skepticism to gaining investor support, Bill shares the persistence required to transform a stigmatized category into a household name. Through ingenious marketing strategies and a commitment to high-quality production, Athletic Brewing has ignited excitement around non-alcoholic beers, proving that taste and experience need not be sacrificed.

In this episode, you will hear:

  • Athletic Brewing's innovative production methods and overcoming industry skepticism.
  • The cultural and market shifts leading to the rise of non-alcoholic beverages.
  • Marketing strategies and the journey to becoming a household name in non-alcoholic beer.
  • The role of company culture and community initiatives like "Two for the Trails."
  • Athletic Brewing's global growth ambitions and expansion plans.

Resources from this Episode

athleticbrewing.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-16084761 Mon, 11 Nov 2024 11:00:00 -0500 2862 12 full false 011: The Arizona Republic's Vineyard Chaser: Richard Ruelas 011: The Arizona Republic's Vineyard Chaser: Richard Ruelas Curious about the unlikely rise of Arizona as a notable wine region? Our latest episode promises to explore this captivating transformation with insights from Richard Ruelas, the Arizona Republic journalist who went from crime reporting to passionately covering the state's wine scene. Join us as we recount my bold decision to spotlight Arizona wines at my restaurant, a choice that defied industry skepticism and garnered intrigue from wine enthusiasts and locals alike.

Richard Ruelas brings a fresh perspective to the table, sharing his path from a bustling newsroom at the Phoenix Gazette to embracing the stories behind Arizona's burgeoning wine industry. His eye-opening experiences in Sonoma ignited a deeper interest in wine production, shifting his journalistic focus. We'll also take you through the evolution of the Arizona Governor's Cup wine competition, a testament to the state's growing reputation and the dedication of local winemakers whose influence has bolstered Arizona's standing in the wine world.

In this episode, you will hear:

  • Arizona's wine scene and its impact on local dining.
  • Richard’s transition from crime reporting to wine journalism.
  • The evolution and significance of the Arizona Governor's Cup wine competition.
  • The growing recognition and appreciation of Arizona wines.
  • The role of local storytelling and journalism in promoting Arizona wines.
  • The connection between regional identity and local wine production.

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Curious about the unlikely rise of Arizona as a notable wine region? Our latest episode promises to explore this captivating transformation with insights from Richard Ruelas, the Arizona Republic journalist who went from crime reporting to passionately covering the state's wine scene. Join us as we recount my bold decision to spotlight Arizona wines at my restaurant, a choice that defied industry skepticism and garnered intrigue from wine enthusiasts and locals alike.

Richard Ruelas brings a fresh perspective to the table, sharing his path from a bustling newsroom at the Phoenix Gazette to embracing the stories behind Arizona's burgeoning wine industry. His eye-opening experiences in Sonoma ignited a deeper interest in wine production, shifting his journalistic focus. We'll also take you through the evolution of the Arizona Governor's Cup wine competition, a testament to the state's growing reputation and the dedication of local winemakers whose influence has bolstered Arizona's standing in the wine world.

In this episode, you will hear:

  • Arizona's wine scene and its impact on local dining.
  • Richard’s transition from crime reporting to wine journalism.
  • The evolution and significance of the Arizona Governor's Cup wine competition.
  • The growing recognition and appreciation of Arizona wines.
  • The role of local storytelling and journalism in promoting Arizona wines.
  • The connection between regional identity and local wine production.

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-15897333 Wed, 09 Oct 2024 11:00:00 -0400 2842 11 full false 010: Food & Wine Magazine's Lucy Simon 010: Food & Wine Magazine's Lucy Simon Ever wondered how a childhood steeped in culture and fine dining shapes a career in the wine industry? Join us as we sit down with Lucy Simon, assistant wine editor at Food & Wine Magazine, who shares her incredible journey from a culturally rich upbringing in New York City to becoming a pivotal voice in food media. Inspired by her grandfather, a legend in bringing prestigious French wines to the U.S. and a recipient of the Legion d'Honneur, Lucy’s path is a testament to the powerful intersections of family legacy and personal passion.

We explore the twists and turns of Lucy’s career path, from the high-stakes atmosphere of job interviews to the warm and welcoming nature of the wine community. Lucy recounts an unforgettable story about a quirky Petnat from Maine, shedding light on how genuine human connections and shared interests often outweigh mere technical expertise. Humility and inclusivity, qualities embodied by seasoned professionals like Ray Isle, play a crucial role in creating a sense of belonging in this vibrant industry.

In this episode, you will hear:

  • Lucy Simon's journey from a culturally rich New York upbringing to becoming assistant wine editor at Food & Wine Magazine.
  • Influence of Lucy's grandfather, a notable wine importer and recipient of the Legion d'Honneur, on her career path.
  • Navigating the wine industry, emphasizing the importance of genuine connections and humility.
  • Inside look at the rigorous process of wine evaluation and the dynamic editorial environment at Food & Wine.
  • Collaborative storytelling in food and wine journalism, highlighting the importance of writing skills and teamwork.

Resources from this Episode

Follow Lucy on instagram @lucynashsimon

Netflix Documentary: Andy Warhol Diaries

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Ever wondered how a childhood steeped in culture and fine dining shapes a career in the wine industry? Join us as we sit down with Lucy Simon, assistant wine editor at Food & Wine Magazine, who shares her incredible journey from a culturally rich upbringing in New York City to becoming a pivotal voice in food media. Inspired by her grandfather, a legend in bringing prestigious French wines to the U.S. and a recipient of the Legion d'Honneur, Lucy’s path is a testament to the powerful intersections of family legacy and personal passion.

We explore the twists and turns of Lucy’s career path, from the high-stakes atmosphere of job interviews to the warm and welcoming nature of the wine community. Lucy recounts an unforgettable story about a quirky Petnat from Maine, shedding light on how genuine human connections and shared interests often outweigh mere technical expertise. Humility and inclusivity, qualities embodied by seasoned professionals like Ray Isle, play a crucial role in creating a sense of belonging in this vibrant industry.

In this episode, you will hear:

  • Lucy Simon's journey from a culturally rich New York upbringing to becoming assistant wine editor at Food & Wine Magazine.
  • Influence of Lucy's grandfather, a notable wine importer and recipient of the Legion d'Honneur, on her career path.
  • Navigating the wine industry, emphasizing the importance of genuine connections and humility.
  • Inside look at the rigorous process of wine evaluation and the dynamic editorial environment at Food & Wine.
  • Collaborative storytelling in food and wine journalism, highlighting the importance of writing skills and teamwork.

Resources from this Episode

Follow Lucy on instagram @lucynashsimon

Netflix Documentary: Andy Warhol Diaries

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-15815919 Wed, 25 Sep 2024 15:00:00 -0400 3309 10 full false 009: Innovint: A Winemaker's Diary 009: Innovint: A Winemaker's Diary Can technology transform traditional winemaking practices? Join us as we sit down with Ashley Leonard, the visionary CEO and founder behind Innovint, to uncover her incredible journey from vineyard & winemaking management to leading a tech company in the wine industry. You'll gain insights into how Ashley's passion for the technical aspects of winemaking, cultivated during her formative years at UC Davis, seamlessly blends with her Founder flair to create a platform that offers winemakers unprecedented real-time access to critical data. Discover the significance of Punchdown, a supportive forum for winemakers, emphasizing the powerful role of community and mentorship in this age-old craft.


Listen as she recounts her rise from managing vineyards and business operations at a young age to identifying the niche market limitations that sparked her pivot to technology. Her story offers a captivating look at how experiences in winemaking fueled her success in tech, showcasing her versatility and adaptability over the past 15 years.


Get ready to explore the nuts and bolts of Innovint’s innovative operating system for wineries, broken down into four essential modules: Grow, Make, Sell, and Finance. Ashley explains how these modules simplify everything from tracking the growing season to managing production costs. We also get a sneak peek into the upcoming sales module set to launch in 2024 and the exciting potential of AI integration. This episode is a must-listen for anyone fascinated by how technology can revolutionize traditional industries, turning age-old practices into modern success stories.

For more information about Innovint and the Punchdown:

https://www.innovint.us/

https://www.innovint.us/join-the-punchdown/

In this episode, you will hear:

  • Ashley Leonard's journey from UC Davis to founding Innovint
  • Overview of Innovint's platform: Grow, Make, Sell, and Finance modules
  • Upcoming sales module and potential AI integration in winemaking
  • Importance of mentorship and community in the winemaking industry
  • Insights on running a healthy, successful winery and fostering a positive work culture


Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Can technology transform traditional winemaking practices? Join us as we sit down with Ashley Leonard, the visionary CEO and founder behind Innovint, to uncover her incredible journey from vineyard & winemaking management to leading a tech company in the wine industry. You'll gain insights into how Ashley's passion for the technical aspects of winemaking, cultivated during her formative years at UC Davis, seamlessly blends with her Founder flair to create a platform that offers winemakers unprecedented real-time access to critical data. Discover the significance of Punchdown, a supportive forum for winemakers, emphasizing the powerful role of community and mentorship in this age-old craft.


Listen as she recounts her rise from managing vineyards and business operations at a young age to identifying the niche market limitations that sparked her pivot to technology. Her story offers a captivating look at how experiences in winemaking fueled her success in tech, showcasing her versatility and adaptability over the past 15 years.


Get ready to explore the nuts and bolts of Innovint’s innovative operating system for wineries, broken down into four essential modules: Grow, Make, Sell, and Finance. Ashley explains how these modules simplify everything from tracking the growing season to managing production costs. We also get a sneak peek into the upcoming sales module set to launch in 2024 and the exciting potential of AI integration. This episode is a must-listen for anyone fascinated by how technology can revolutionize traditional industries, turning age-old practices into modern success stories.

For more information about Innovint and the Punchdown:

https://www.innovint.us/

https://www.innovint.us/join-the-punchdown/

In this episode, you will hear:

  • Ashley Leonard's journey from UC Davis to founding Innovint
  • Overview of Innovint's platform: Grow, Make, Sell, and Finance modules
  • Upcoming sales module and potential AI integration in winemaking
  • Importance of mentorship and community in the winemaking industry
  • Insights on running a healthy, successful winery and fostering a positive work culture


Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-15662491 Thu, 29 Aug 2024 08:00:00 -0400 2715 full false 008: Why do we use Oak Barrels? With Sean Adamowicz 008: Why do we use Oak Barrels? With Sean Adamowicz Unlock the secrets behind the art and science of winemaking with our special guest, Sean Adamowicz from the Boswell Company. With a rich background in environmental chemistry and a passion for wine nurtured in southern France, Sean takes us on an enlightening journey through the essential role of oak barrels in aging wine. Learn about the diverse coopers Sean represents, and gain a deep understanding of the intricate science and craftsmanship that make oak barrels indispensable in the winemaking process.

Get an insider’s look at the painstaking process of barrel making, from the size of barrels to the critical toasting techniques that enhance wine flavors. Hear about the meticulous craftsmanship involved in coopering, the increasing presence of women in the industry, and the collaborative nature of the winemaking community. Learn about the logistics of shipping custom-built barrels from Europe to the U.S. and the personalized service that ensures seamless delivery to wineries.

In this episode, you will hear:

  • Transition from environmental chemistry to winemaking
  • Role and importance of oak barrels in aging wine
  • Challenges of taking over a family business during the pandemic
  • Detailed process of barrel making: provenance, size, toasting techniques

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.



]]> Unlock the secrets behind the art and science of winemaking with our special guest, Sean Adamowicz from the Boswell Company. With a rich background in environmental chemistry and a passion for wine nurtured in southern France, Sean takes us on an enlightening journey through the essential role of oak barrels in aging wine. Learn about the diverse coopers Sean represents, and gain a deep understanding of the intricate science and craftsmanship that make oak barrels indispensable in the winemaking process.

Get an insider’s look at the painstaking process of barrel making, from the size of barrels to the critical toasting techniques that enhance wine flavors. Hear about the meticulous craftsmanship involved in coopering, the increasing presence of women in the industry, and the collaborative nature of the winemaking community. Learn about the logistics of shipping custom-built barrels from Europe to the U.S. and the personalized service that ensures seamless delivery to wineries.

In this episode, you will hear:

  • Transition from environmental chemistry to winemaking
  • Role and importance of oak barrels in aging wine
  • Challenges of taking over a family business during the pandemic
  • Detailed process of barrel making: provenance, size, toasting techniques

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.



]]> Pavle Milic Buzzsprout-15594864 Sat, 17 Aug 2024 04:00:00 -0400 3238 8 full false 007: Vine Talk! with Sam Caselli 007: Vine Talk! with Sam Caselli How did a dairy farm kid from Santa Rosa end up in the grapevine nursery business? Meet Sam Caselli, whose journey took him from transporting seafood to high-end restaurants and navigating long-haul trucking to becoming a pivotal figure at NovaVines. Over his impressive 24-year tenure, Sam has mastered the art of grapevine propagation, transitioning from logistics to sales and production, and now he’s here to share the secrets behind some of the industry's most intricate processes.

Wondering how to choose the perfect rootstock for your vineyard? Sam breaks down the complexities of selecting between own-rooted and grafted vines. Discover why rootstock selection is crucial, especially when considering soil conditions and pest challenges. Hear firsthand about the critical role expert consultation plays in making these decisions, ensuring that your vineyard thrives in its unique environment. From the drought-tolerant 1103 Paulsen to the disease-resistant varieties, Sam’s insights are invaluable for anyone serious about grape growing.

In this episode, we also dive into the meticulous process of grapevine certification and virus elimination. Learn about the importance of using virus-free plant material and maintaining rigorous testing protocols. Sam shares tips on vineyard planning and logistics, emphasizing the necessity of early ordering due to high demand. Whether you're a novice grower or an experienced vineyard manager, you’ll walk away with practical advice on spacing, planting schedules, and acquiring the best clones and rootstocks for a successful vineyard.

In this episode, you will hear:

  • Sam's journey in the plant industry
  • Rootstock selection in grape planting
  • Grape clonal selection and certification process
  • Grape vine ordering and planting process
  • Virus elimination and grapevine ordering
  • Grape planting tips and recommendations

Resources from this Episode

Email: scaselli@novavine.com 

Phone #: 707-696-1746

www.novavine.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> How did a dairy farm kid from Santa Rosa end up in the grapevine nursery business? Meet Sam Caselli, whose journey took him from transporting seafood to high-end restaurants and navigating long-haul trucking to becoming a pivotal figure at NovaVines. Over his impressive 24-year tenure, Sam has mastered the art of grapevine propagation, transitioning from logistics to sales and production, and now he’s here to share the secrets behind some of the industry's most intricate processes.

Wondering how to choose the perfect rootstock for your vineyard? Sam breaks down the complexities of selecting between own-rooted and grafted vines. Discover why rootstock selection is crucial, especially when considering soil conditions and pest challenges. Hear firsthand about the critical role expert consultation plays in making these decisions, ensuring that your vineyard thrives in its unique environment. From the drought-tolerant 1103 Paulsen to the disease-resistant varieties, Sam’s insights are invaluable for anyone serious about grape growing.

In this episode, we also dive into the meticulous process of grapevine certification and virus elimination. Learn about the importance of using virus-free plant material and maintaining rigorous testing protocols. Sam shares tips on vineyard planning and logistics, emphasizing the necessity of early ordering due to high demand. Whether you're a novice grower or an experienced vineyard manager, you’ll walk away with practical advice on spacing, planting schedules, and acquiring the best clones and rootstocks for a successful vineyard.

In this episode, you will hear:

  • Sam's journey in the plant industry
  • Rootstock selection in grape planting
  • Grape clonal selection and certification process
  • Grape vine ordering and planting process
  • Virus elimination and grapevine ordering
  • Grape planting tips and recommendations

Resources from this Episode

Email: scaselli@novavine.com 

Phone #: 707-696-1746

www.novavine.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-15434907 Thu, 18 Jul 2024 11:00:00 -0400 3536 7 full false 006: Water Talk for Thriving Vineyards with Denny Hubbell of Rancher's Well Services 006: Water Talk for Thriving Vineyards with Denny Hubbell of Rancher's Well Services What if your vineyard could thrive without a single drop of irrigation? In this episode, we’re joined by Denny Hubbell of Ranchers Well Services as we explore the critical role of water in viticulture, focusing on the idea between irrigating and dry farming. Learn the parameters needed for successful dry farming and the complexities of drilling wells, from site selection and drilling depths to associated costs. Gain insights into how water management can make or break a vineyard. We discuss the challenges of managing water resources across different regions of the United States. 

Denny shares his journey from a rural upbringing to a career in the water well business, revealing the economic hurdles and personal aspirations that shaped his path. We delve into the technical and financial aspects of well drilling, emphasizing the importance of well logs, local expertise, and understanding aquifers, especially when purchasing land. In this episode, prospective vineyard owners will gain insight needed to make informed decisions. 

We also discuss the impact of large-scale agricultural operations on local water tables and the nuances of water quality in well systems versus municipal systems. This episode offers a comprehensive look at the essential role of water in grape growing and winemaking, providing listeners with practical insights from industry experts.

In this episode, you will hear:

  • Dry farming of wine grapes parameters
  • Managing vineyards in varying climates
  • Starting a well drilling business
  • Water availability and quality in drilling
  • Water drilling considerations in property purchase
  • Unpredictability of drilling expenses
  • Water cycle and aquifers, and maintaining well production capacities
  • Water quality for vineyards and homes

Resources from this Episode

https://www.virtualviticultureacademy.com/our-story/

https://www.rancherswellservice.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> What if your vineyard could thrive without a single drop of irrigation? In this episode, we’re joined by Denny Hubbell of Ranchers Well Services as we explore the critical role of water in viticulture, focusing on the idea between irrigating and dry farming. Learn the parameters needed for successful dry farming and the complexities of drilling wells, from site selection and drilling depths to associated costs. Gain insights into how water management can make or break a vineyard. We discuss the challenges of managing water resources across different regions of the United States. 

Denny shares his journey from a rural upbringing to a career in the water well business, revealing the economic hurdles and personal aspirations that shaped his path. We delve into the technical and financial aspects of well drilling, emphasizing the importance of well logs, local expertise, and understanding aquifers, especially when purchasing land. In this episode, prospective vineyard owners will gain insight needed to make informed decisions. 

We also discuss the impact of large-scale agricultural operations on local water tables and the nuances of water quality in well systems versus municipal systems. This episode offers a comprehensive look at the essential role of water in grape growing and winemaking, providing listeners with practical insights from industry experts.

In this episode, you will hear:

  • Dry farming of wine grapes parameters
  • Managing vineyards in varying climates
  • Starting a well drilling business
  • Water availability and quality in drilling
  • Water drilling considerations in property purchase
  • Unpredictability of drilling expenses
  • Water cycle and aquifers, and maintaining well production capacities
  • Water quality for vineyards and homes

Resources from this Episode

https://www.virtualviticultureacademy.com/our-story/

https://www.rancherswellservice.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-15366072 Fri, 05 Jul 2024 10:00:00 -0400 3247 6 full false 005: From Speed to Soil - Timo Geis's Journey from Motorsports to Winemaking 005: From Speed to Soil - Timo Geis's Journey from Motorsports to Winemaking How does a love for motorcycles and racing cars transform into a passion for natural wine? Join us as we uncover the captivating journey of Timo, a unique individual with a multicultural background spanning from France to Sedona, Arizona. Timo's story begins with an unexpected shift during his college years, thanks in part to a mentor named Richard. From studying languages to passing the Court of Master Sommeliers exams, Timo's dedication to wine becomes a compelling narrative of growth and discovery.

Bringing natural wines from Burgundy to the US is no small feat, especially without refrigerated shipping. Timo shares the intricate details of this process, including securing permits, tackling tariffs, and navigating financial hurdles. In this episode, we explore how the natural wine movement has taken root in surprising locales like Arizona. Timo also sheds light on how the pandemic reshaped his approach, leading to the creation of an Arizona natural wine brand amidst challenging times.

We delve into Timo's hands-on winemaking experiences, from organic, biodynamic farming practices to the technicalities of minimal intervention winemaking. Discover how his first winemaking experiment with high-elevation Cabernet Sauvignon led to the establishment of Cactus Cru. Timo reflects on his exciting journey in Arizona’s unique terroir, emphasizing the importance of innovation and quality. Whether you're an aspiring winemaker or a wine enthusiast, Timo’s story is a testament to following your passion and overcoming obstacles in the pursuit of excellence.

In this episode, you will hear:

  • Importing natural wines without refrigerated shipping
  • Natural wine making journey and challenges
  • Winemaking experiment with high elevation fruit
  • Exploring Arizona's terroir and winemaking

Resources from this Episode

www.pavlemilic.com

www.cactuscru.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> How does a love for motorcycles and racing cars transform into a passion for natural wine? Join us as we uncover the captivating journey of Timo, a unique individual with a multicultural background spanning from France to Sedona, Arizona. Timo's story begins with an unexpected shift during his college years, thanks in part to a mentor named Richard. From studying languages to passing the Court of Master Sommeliers exams, Timo's dedication to wine becomes a compelling narrative of growth and discovery.

Bringing natural wines from Burgundy to the US is no small feat, especially without refrigerated shipping. Timo shares the intricate details of this process, including securing permits, tackling tariffs, and navigating financial hurdles. In this episode, we explore how the natural wine movement has taken root in surprising locales like Arizona. Timo also sheds light on how the pandemic reshaped his approach, leading to the creation of an Arizona natural wine brand amidst challenging times.

We delve into Timo's hands-on winemaking experiences, from organic, biodynamic farming practices to the technicalities of minimal intervention winemaking. Discover how his first winemaking experiment with high-elevation Cabernet Sauvignon led to the establishment of Cactus Cru. Timo reflects on his exciting journey in Arizona’s unique terroir, emphasizing the importance of innovation and quality. Whether you're an aspiring winemaker or a wine enthusiast, Timo’s story is a testament to following your passion and overcoming obstacles in the pursuit of excellence.

In this episode, you will hear:

  • Importing natural wines without refrigerated shipping
  • Natural wine making journey and challenges
  • Winemaking experiment with high elevation fruit
  • Exploring Arizona's terroir and winemaking

Resources from this Episode

www.pavlemilic.com

www.cactuscru.com

Follow and Review:

We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast.

Episode Credits

If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com Let them know we sent you.

]]> Pavle Milic Buzzsprout-15250353 Sat, 15 Jun 2024 04:00:00 -0400 2866 5 full false AZ's Coffee Guru, ROC2's David Anderson. AZ's Coffee Guru, ROC2's David Anderson. David Anderson is a name easily recognized by those of us in the hospitality world in the state of Arizona. He is also a bit of a polymath: talented welder, pilot, and photographer.

He owns Roastery of Cave Creek aka, ROC2, where he's been roasting an average of 10,000 lbs a week since 1997. His coffees are served in top restaurants in the valley like Pizzeria Bianco, Tratto, Matt's Big Breakfast, Tarbell's, and yes, at FnB as well. 

 In fact, before we opened FnB, Charleen and I were compiling a list of vendors. Char informed me that she already had a coffee supplier.  I was taken aback; Char doesn't drink coffee and you know me being Colombian and a coffee drinker, that would land on me. Nope. No say in the matter whatsoever. 

Well, I can honestly say that after 13 years of serving David's coffee and getting to know him and his team, I am glad I had no say in the matter. Forget that the coffee is some of the best in town, David is one of the nicest guys I know. 

I hope you enjoy this conversation as much as I did. 

]]> David Anderson is a name easily recognized by those of us in the hospitality world in the state of Arizona. He is also a bit of a polymath: talented welder, pilot, and photographer.

He owns Roastery of Cave Creek aka, ROC2, where he's been roasting an average of 10,000 lbs a week since 1997. His coffees are served in top restaurants in the valley like Pizzeria Bianco, Tratto, Matt's Big Breakfast, Tarbell's, and yes, at FnB as well. 

 In fact, before we opened FnB, Charleen and I were compiling a list of vendors. Char informed me that she already had a coffee supplier.  I was taken aback; Char doesn't drink coffee and you know me being Colombian and a coffee drinker, that would land on me. Nope. No say in the matter whatsoever. 

Well, I can honestly say that after 13 years of serving David's coffee and getting to know him and his team, I am glad I had no say in the matter. Forget that the coffee is some of the best in town, David is one of the nicest guys I know. 

I hope you enjoy this conversation as much as I did. 

]]> pavle Buzzsprout-11764968 Sat, 26 Nov 2022 18:00:00 -0500 3848 1 3 full true Vinostache's Ebullient Vigneron: Brooke Ide. Vinostache's Ebullient Vigneron: Brooke Ide. Formerly a professional volleyball player in Spain turned corporate pencil pusher who after a bout of shingles coupled with a desire to be active vs nailed to a desk, decided it was time for a major shift in her life. 

 And here is where Brooke entered the AZ wine Conversation. 

 After graduating from the Southwest wine center at Yavapai College in Clarkdale, with a degree on viticulture and enology, Brooke hung her hat with the likes of Maynard at Caduceus and Merkin, and Kent Callaghan who is one of the most respected winemakers in the state. It was Kent who got in her ear about setting up her boutique winery.  Her Elgin based winery became a reality in 2019. And all of us in the region could not be happier to not only call her a neighbor, but an up-and-coming talent that already adds a great deal to the Arizona Wine landscape. Already, her wines are sold in places like Genuwine, ODV wines, Arcadia Premium, Far and Away wine and provisions, which by the way, received “Best Wine Bar” nod from the Phoenix New Times. Independent restaurants that showcase Arizona like Beckett’s and Southern Rail, and obviously the little gin joint—fnb also showcase her efforts.

 I’d be remiss if I didn’t mention the big nod from the annual Arizona Republic’s Governor Cup which landed her an award for making the best Grenache in the state…not too shabby.

 I also reached out to some fellow winemakers for some intel 

 "She really worked her tail off helping me with harvest in 2018 when I was in between hip surgeries. Great, “can do” attitude. Very refreshing."

Kent Callaghan, Callaghan Vineyards

 

"Brooke is good people. and she is hustle. she is a great addition to our wine world and brings much to the conversation."

 Todd Bostock, Dos Cabezas Wineworks

 

"Years ago a beautiful and shiny smiling Brooke showed up at Chateau Tumbleweed holding a key lime pie in her hands. I had never seen or heard about her and I was arrested by her excitement at entering the industry. And, the pie was fantastic. I think we were super busy so I did not really understand if she was in the college or really where she went. She became a rad woman who I connected with who also made us a pie which we wolfed. Months and months later, Derek or Big D as we call him, a guy who has worked for Maynard for years, came by Tumbleweed to drop wine off for something. He said “there was this chick bottling who is you, I mean you guys work the same and look the same” much later, I figured out it was Brooke and it made my soul smile, to be compared to her, that is. Needless to say, she has become a person I adore and am so happy to call my friend. "

 Kris Pothier, Chateau Tumbleweed

 

“She’s done an amazing job of representing what Arizona has to offer and the varieties that are unique to it,” Scott says. “Her wines are really well done. The branding is certainly very fun, irreverent, and also very catchy.”

 Scottie and Katie Stephens, Beckett's and Southern Rail

 

Ok, let’s dig into it.

]]> Formerly a professional volleyball player in Spain turned corporate pencil pusher who after a bout of shingles coupled with a desire to be active vs nailed to a desk, decided it was time for a major shift in her life. 

 And here is where Brooke entered the AZ wine Conversation. 

 After graduating from the Southwest wine center at Yavapai College in Clarkdale, with a degree on viticulture and enology, Brooke hung her hat with the likes of Maynard at Caduceus and Merkin, and Kent Callaghan who is one of the most respected winemakers in the state. It was Kent who got in her ear about setting up her boutique winery.  Her Elgin based winery became a reality in 2019. And all of us in the region could not be happier to not only call her a neighbor, but an up-and-coming talent that already adds a great deal to the Arizona Wine landscape. Already, her wines are sold in places like Genuwine, ODV wines, Arcadia Premium, Far and Away wine and provisions, which by the way, received “Best Wine Bar” nod from the Phoenix New Times. Independent restaurants that showcase Arizona like Beckett’s and Southern Rail, and obviously the little gin joint—fnb also showcase her efforts.

 I’d be remiss if I didn’t mention the big nod from the annual Arizona Republic’s Governor Cup which landed her an award for making the best Grenache in the state…not too shabby.

 I also reached out to some fellow winemakers for some intel 

 "She really worked her tail off helping me with harvest in 2018 when I was in between hip surgeries. Great, “can do” attitude. Very refreshing."

Kent Callaghan, Callaghan Vineyards

 

"Brooke is good people. and she is hustle. she is a great addition to our wine world and brings much to the conversation."

 Todd Bostock, Dos Cabezas Wineworks

 

"Years ago a beautiful and shiny smiling Brooke showed up at Chateau Tumbleweed holding a key lime pie in her hands. I had never seen or heard about her and I was arrested by her excitement at entering the industry. And, the pie was fantastic. I think we were super busy so I did not really understand if she was in the college or really where she went. She became a rad woman who I connected with who also made us a pie which we wolfed. Months and months later, Derek or Big D as we call him, a guy who has worked for Maynard for years, came by Tumbleweed to drop wine off for something. He said “there was this chick bottling who is you, I mean you guys work the same and look the same” much later, I figured out it was Brooke and it made my soul smile, to be compared to her, that is. Needless to say, she has become a person I adore and am so happy to call my friend. "

 Kris Pothier, Chateau Tumbleweed

 

“She’s done an amazing job of representing what Arizona has to offer and the varieties that are unique to it,” Scott says. “Her wines are really well done. The branding is certainly very fun, irreverent, and also very catchy.”

 Scottie and Katie Stephens, Beckett's and Southern Rail

 

Ok, let’s dig into it.

]]> pavle Buzzsprout-11640215 Sun, 06 Nov 2022 12:00:00 -0500 3714 1 2 full true Valentine's Donald Hawk Valentine's Donald Hawk I am very excited about today's guest on the pod. I have known Donald Hawk for over thirteen years as a colleague in the restaurant industry. He is the chef at Valentine in Phoenix, a modern day diner that showcases the southwest through the lens of regional ingredients and his unique take on them.

In 2022 Donald was recognized by the James Beard Foundation as a semi-finalist in the "Emerging Chef" category. Also this year, Phoenix Magazine  named his Hiramasa crudo, the number one dish in the valley in line with Eater's 2020 list of Iconic dishes in the Phoenix Metro. 

Before all that, he was already considered a valley's tastemaker: in 2016 he was making intriguing dishes like kimchi collard greens hush puppies and fried chicken-stuffed bahn mi.  He worked with the likes of Jenn Lewis at Lincoln in Portland, Oregon; Chris Bianco, Bernie Kantak, Claudio Urciouli and others. Needless to say, he's rubbed elbows--literally--with many talented folks. And it shows. The coolest part is how he has been able to forge a unique cooking style. As a Phoenician, I am beyond proud and happy that he is one of ours. 

The following chat is a bit of a biographical tale that will hopefully provide some insight into one the nicest, super talented chefs in town.

Enjoy. 

 

]]> I am very excited about today's guest on the pod. I have known Donald Hawk for over thirteen years as a colleague in the restaurant industry. He is the chef at Valentine in Phoenix, a modern day diner that showcases the southwest through the lens of regional ingredients and his unique take on them.

In 2022 Donald was recognized by the James Beard Foundation as a semi-finalist in the "Emerging Chef" category. Also this year, Phoenix Magazine  named his Hiramasa crudo, the number one dish in the valley in line with Eater's 2020 list of Iconic dishes in the Phoenix Metro. 

Before all that, he was already considered a valley's tastemaker: in 2016 he was making intriguing dishes like kimchi collard greens hush puppies and fried chicken-stuffed bahn mi.  He worked with the likes of Jenn Lewis at Lincoln in Portland, Oregon; Chris Bianco, Bernie Kantak, Claudio Urciouli and others. Needless to say, he's rubbed elbows--literally--with many talented folks. And it shows. The coolest part is how he has been able to forge a unique cooking style. As a Phoenician, I am beyond proud and happy that he is one of ours. 

The following chat is a bit of a biographical tale that will hopefully provide some insight into one the nicest, super talented chefs in town.

Enjoy. 

 

]]> pavle Buzzsprout-11562718 Mon, 24 Oct 2022 23:00:00 -0400 2753 1 1 full true Revisiting an oldie but goodie: Mike Silacci of Opus One! Revisiting an oldie but goodie: Mike Silacci of Opus One! For those of you who know me well, it’s no secret how much I cherish and fondly remember the years I worked in the Napa Valley: a place that not only solidified my growing interest in wine, but a place that thought me so much about hospitality and what it means to serve others.

Which is why I’m so happy to be interviewing Mr. Michael Silacci. This is the gentleman who oversees the winemaking and vineyard management at Opus One. For those of you who may not be familiar with Opus One this will be a good introduction. The winery was the vision of two iconic names in the wine world: Robert Mondavi and Baron Philippe De Rothschild. Mondavi wanted to make a wine that would be considered an American first growth and the Rothchilds in turn by collaboration be giving California wine the proverbial tip of the hat in the world’s stage.

Opus One debut in 1984 showcasing the 1979 and 1980 vintage. Both wines were released at the winery for $50 per bottle– thus marking the beginning of upper tier California wines. By the way, today the wine is priced at around $295 at the winery.

The wine is a blend of the five Bordeaux varietals: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Malbec. Annual production hovers around 25,000 cases.

Now back to Silacci: he has degrees in Viticulture and Enology from UC Davis and the University of Bordeaux. He has worked with legendary names in California like Warren Winiarski of Stag’s Leap and Napa pioneer André Tchelistcheff. Silacci has been at Opus One since 2001. He was there during the constellation purchase of the Mondavi’s 50% interest in the company in 2004. Not only has Silacci served a pivotal role in the direction of what Opus One is today, but if he has it his way, what it will continue to be for generations to come. This is here, is a slice of his story.

]]> For those of you who know me well, it’s no secret how much I cherish and fondly remember the years I worked in the Napa Valley: a place that not only solidified my growing interest in wine, but a place that thought me so much about hospitality and what it means to serve others.

Which is why I’m so happy to be interviewing Mr. Michael Silacci. This is the gentleman who oversees the winemaking and vineyard management at Opus One. For those of you who may not be familiar with Opus One this will be a good introduction. The winery was the vision of two iconic names in the wine world: Robert Mondavi and Baron Philippe De Rothschild. Mondavi wanted to make a wine that would be considered an American first growth and the Rothchilds in turn by collaboration be giving California wine the proverbial tip of the hat in the world’s stage.

Opus One debut in 1984 showcasing the 1979 and 1980 vintage. Both wines were released at the winery for $50 per bottle– thus marking the beginning of upper tier California wines. By the way, today the wine is priced at around $295 at the winery.

The wine is a blend of the five Bordeaux varietals: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and Malbec. Annual production hovers around 25,000 cases.

Now back to Silacci: he has degrees in Viticulture and Enology from UC Davis and the University of Bordeaux. He has worked with legendary names in California like Warren Winiarski of Stag’s Leap and Napa pioneer André Tchelistcheff. Silacci has been at Opus One since 2001. He was there during the constellation purchase of the Mondavi’s 50% interest in the company in 2004. Not only has Silacci served a pivotal role in the direction of what Opus One is today, but if he has it his way, what it will continue to be for generations to come. This is here, is a slice of his story.

]]> pavle Buzzsprout-11197535 Wed, 24 Aug 2022 15:00:00 -0400 4523 1 1 full false