The Big Vin Theory

We speak with the legendary Greg Lambrecht, inventor of Coravin. We ask about Coravin market stats, then about his invention process, whether the wine trade needs more innovation, whether science can take away from the 'romance' of wine and much more!

We chat to Amanda Barnes about all things South America. The first 40 minutes or so are just the major regions and funnels that you should be aware of, so this is crucial for any practical students. The latter part we discuss the roles of wine writers, what kind of language is useful and more...

We chat to Larry Lockshin about his research on wine marketing. What are the most effective ways to market wines? Are regional bodies effective? What about competitions and awards? How should we promote sustainability? And more...

We talk to Diana Snowden Seysses - winemaker at two illustrious houses from other sides of the pond.  We ask what her approach to viticulture is, how she is mitigating the effects of climate change and why she thinks glyphosate is "The Devil's Spunk".  We talk about whole cluster fermentation, inoculation, acidification, oak treatments and more...

We talk to Alex Maltman, Emeritus Professor Aberystwyth University, about geology and wine.  We ask how the geology of the vineyard impacts the winemaking practices and final flavour of the wine?  Why does soil pH matter and what can we do about it?  Is 'minerality' a useful word for wine tasting?  And more... Find his book here:  https://www.google.co.uk/

We talk to Dr Christopher Chen, the UCCE Integrated Vineyard Systems Advisor for the North Coast region of California.  Chris's research focuses on Climate- Adaptive viticulture practices, so we ask all things viticultural.  What are the main considerations when selecting rootstocks and what species look promising in the future?  How can vinegrowers mitigate som

We talk to Prof Sakkie Pretorius, Deputy Vice-Chancellor of Macquarie University.  We ask what the major flavour compounds produced by yeasts are and how they do them?  How are different compounds (like rotundone) discovered in wines?  What are the potential uses of GMO yeasts and how does gain-of-function research provide practical applications in the winery?  

We chat with Brad Greatrix, of Nyetimber fame, on all things sparkling winemaking.  What are the best grape varieties to use?  How do you manage pH in a marginal climate?  What factors influence the finished texture?  What does he think abut light-strike? And much more...

We talk to Laura Willoughby MBE - co-founder of Club Soda, the Mindful Drinking Movement.  We ask what the big trends in no/low are, what the wine trade should learn from and contribute to this, how restaurants can incorporate alc-alternatives to make money and whether or not we should be worried in the world of wine (answer = yes!). Laura Willoughby MBE is co-founder of Club

We chat with K Felix G Åhrberg, Oenologist & Winemaker at Kullabergs Vingård.  We ask what it takes to plant a vineyard in a marginal climate and how climate change is helping them as a region.  We talk about planting the newest generations of hybrids, suitable rootstocks.  Then chat about his preference for heterofermentative yeasts, fining, and 'fine-tuning'