Wine Collecting and Investing with Brian Ward - #032
Inside Wine Podcast
Listen to this episode if you want to learn how to start a wine collection and/or how to invest in wine. Wine collection and investment expert Brian Ward of Cask100 and the Winston Art Group offers a primer on starting, safeguarding, and selling a wine collection. Additionally, he talks about the fairly new financial strategy of wine investment, including how it differs from wine collecting. The key points covered in this episode: What makes a wine valuable and collectible How to start a wine collection How to store, maintain, and secure your wine collection Collection...
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Every Sparkling Wine Explained By Alessandro Medici - #031
Inside Wine Podcast
Winemaker Alessandro Medici of Medici Ermete winery in Emilia-Romagna, Italy, explains every type of sparkling wine and how each is made -- from Champagne to Pet-Nat and everything in between. He is an expert on this subject because -- surprise! -- he makes Lambrusco in every style discussed. You can learn more about Alessandro and his wines at the Medici Ermete website - and by following their Instagram For a glossary of the terms mentioned in this episode, visit If you'd like to taste Alessandro's pet-nat, Phermento, you can buy it at - use the code BUBBLES24 for 15% off your...
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Amarone Explained by Mariano Buglioni - #030
Inside Wine Podcast
The Buglioni family was known and respected in the Italian garment industry -- until the early 2000s, when the patriarch of the family bought a quaint farmhouse for rest and relaxation. Listen to Mariano Buglioni explain how he accidently became an Amarone producer, and also how you can enjoy Amarone on purpose, in this episode. Also: Find out the craziest wine-and-food pairing EVER Learn how Amarone and Ripasso are made Get the lowdown on Verona, the romantic town of Romeo and Juliet Bonus: our partner, Wine365.com, now sells wine! You will get 15% off your entire order by using the...
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What is REAL WINE? (According To Ray Isle) - #029
Inside Wine Podcast
What is "REAL" wine? You may be wondering what that even means -- isn't ALL wine "real"? Well, maybe -- but according to Food&Wine magazine's Executive Wine Editor Ray Isle, there is "wine" and then there is "real" wine. And he explains how and why this is possible in this episode, citing stories from his new book The World in a Wineglass: The Insider's Guide to Artisanal, Sustainable, Extraordinary Wines to Drink Now. This is one of the few episodes in which a few curse words are thrown around -- we apologize and promise the words used are not too offensive; just wanted you to know why a...
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Maximilian Riedel On Why Your Wine Glass Matters - #028
Inside Wine Podcast
Using the same glass to drink red wines, white wines, and pink wines -- while switching to a "Champagne" flute for sparkling wines, is not the best way to enjoy wine. Listen to Maximilian Riedel, CEO and president of Riedel Crystal, explain why you'll want to use a specifically shaped glass that is designed for the type of wine you're drinking. You may be stunned to find out what he has to say about what kind of glass is best for Champagne and sparkling wines -- it's not what you think (and not THAT, either!). Show Notes: Do you use one, favorite glass for drinking red wines, white wines, and...
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What You Should Know About Wine Ratings with W.R. Tish - #027
Inside Wine Podcast
If you've been to a wine shop and seen a numerical rating on a wine -- such as a 90-point score -- you may be wondering if that's a reason to purchase a wine. Or, maybe you're familiar with wine scores and want to know where they came from, why they exist, and/or if you should trust them. In this episode, W.R. Tish -- the first editor-in-chief of Wine Enthusiast magazine and a "recovering wine critic" -- tackles all of these questions and more. This episode will help you understand what wine scores mean and how you can use them -- or ignore them -- to guide your next wine purchase. About W.R....
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Exploring Other Italian Wines with Wanda Mann - #026
Inside Wine Podcast
It's time for you to explore Italian wine beyond Chianti, Pinot Grigio, and Prosecco, because there is tremendous bang for your buck to be discovered. Professional wine journalist and Italian wine champion Wanda Mann guides you to the regions where you'll find great deals and delicious sips. Italian wine labels can be confusing, so Wanda helps you decipher them with her insider tips, explaining and pronouncing the key terms that help you find the lesser-known gems. Listen up and she'll teach you how to "train your wine muscle." About Wanda Mann Always on a quest to learn more about...
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Aurelio Montes, Jr. Would Like You To Try Carmenere - #025
Inside Wine Podcast
If you've never had a Carmenere wine, maybe the man who makes the best one in the world can convince you to try it. Aurelio Montes, Jr. -- a sky diver, boxer, motorcyclist, and winemaker -- tells the story of Carmenere, a mostly forgotten blending grape in Bordeaux that was mistaken for Merlot in Chile and today can make the most interesting and delicious wines from South America. About Aurelio The son of Chilean winemaking pioneer Aurelio Montes, Sr., Aurelio Montes del Campo was born in Santiago, Chile. He completed his high-school education at The Newland School. In 1994, he went to...
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Hot Weather Wines with Jacqueline Coleman - #024
Inside Wine Podcast
Want to drink wines that beat the heat? Listen to wine expert and radio personality Jacqueline Coleman discuss the wines she chooses living year-round in Miami, Florida. In addition to selecting easy summer sippers, Jacqueline also talks in-depth about portable wines you can bring with you on your warm-weather adventures. Spoiler alert -- she suggests wine in cans, and you may be surprised to learn that the quality can be top-notch. About Jacqueline Coleman Jacqueline Coleman is a 4th-Generation Miamian, professional wine + travel writer, wine consultant, and wine judge for the American Fine...
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Italy's Friendliest Wine With Alessandro Medici - #023
Inside Wine Podcast
Fifth-generation winemaker Alessandro Medici comes from a land of supercars (Ferrari, Lamborghini, Maserati), exotic motorcycles (Ducati), fashion (Armani, MaxMara), and famous food (Parmegiano-Reggiano, Prosciutto di Parma, Balsamic vinegar, Bolognese sauce) -- the Emilia-Romagna region of Italy. In this conversation, he talks about the wine he makes, and the locals drink -- a refreshing, food-friendly, fizzy red called Lambrusco -- and why you should drink it, too. About Medici Ermete Medici Ermete has been owned and operated by five generations of the Medici family, who have devoted...
info_outlineIf you have enjoyed caviar but don't know much about it, this episode will give you enough information to feel confident spending the ducats for a can of the premium stuff.
Host Joe Janish speaks with expert Chiara of Calvisius Caviar, one of the world's top producers of premium, pure, sustainable, fully traceable caviar. All the questions about caviar that you were afraid to ask, were put forth by the prideless neophyte Joe. You're welcome!
Topics covered:
- What, exactly is caviar (and sturgeon)
- Types of caviar
- How sturgeon went from nearly extinct to currently thriving (the project began with only 6 fish in the 1970s!)
- Importance of where your caviar comes from
- Beluga, the caviar (sturgeon, actually) vs the whale
- How to choose caviar
- Why caviar can be so expensive
- How to serve caviar
- How to store caviar, and how quickly you should eat it
- Why and when you should, and shouldn't, serve caviar with accoutrements (like creme fraiche)
- Why the spoon you use matters
- The caviar "bump" (you do bump it, don't you?)
- Why Champagne and caviar are a classic match
- Other wine pairings for caviar
https://www.instagram.com/calvisiuscaviarusa/
Over 40 years of passion and expert craftsmanship have shaped Calvisius into an industry leades for both environmental methods and the production of premium-quality caviar.
The sturgeon flourish in two farms in northern Italy: Calvisano, between Milan and Venice (close to Lake Garda), and Canove, by the Ticino Natural Park, for a total of 150 acres of freshwater ponds fed by pristine, natural water, thriving in an environment that is as close as possible to their natural habitat.
All caviars are processed at the headquarters in Calvisano.
Calvisius was one of the first companies in the world to create a large scale sturgeon farm: to date it is, in fact, the most cutting edge farm with respect to the know-how for the production of caviar of the highest quality.
Calvisius produces the largest variety of caviars in the world and is an industry benchmark in terms of farming standards, quality and quantity of the caviar produced.
Their state-of-the-art sustainable practices include replenishing rivers worldwide with previously endangered stocks, as Calvisius specializes in raising pure sturgeon breeds.
Calvisius prides itself for being one of the largest sturgeon DNA databases in the world, having contributed to the replenishment of depleted stock worldwide; its sustainable aquaculture model is based on the management of complex systems that promote biological processes and maintain the natural balance of the ecosystem. Sturgeons live in an environment very close to their natural habitat, with access to additional food supplementation, as they would catch in the wild. This increases the sustainability of the production, as well as the organoleptic quality of the fish and particularly of the caviar.
For over forty years, the expert hands of the Calvisius Caviar Masters have been taking care of caviar, using state-of-the-art techniques combined with old-world production methods, resulting in the production of a fully traceable, sustainable, fresh, premium quality caviar. The attention to detail makes Calvisius some of the most sought after delicacies of the gourmet world, appreciated worldwide by chefs and consumers alike, and bringing the tasting experience back to the Golden Age of Caviar.
Have a question, comment, or idea for an upcoming episode? Email me at [email protected] or leave a voicemail at 917-727-9242
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