The Wine Pair Podcast

If beer ain’t your jam for Oktoberfest, then maybe the great Bavarian German wine called Sylvaner (or is it Silvaner?!?) is the wine you should be enjoying with your pretzels and bratwurst this season. Yes, there are two spellings of Sylvaner, and yes it matters because the style of Silvaner spelled with an “i” is the German version, and it is a crisp, acidic wine that goes well with German foods, while the version with the “y,” most famously from Alsace, France, is a different, richer wine. The other thing to know is that there is a classic bottle shape for Silvaner from Franken, Germany that is just, frankly, odd. The bottle shape is called Bocksbeutel, and let’s just say the name is for a body part that is, well, delicate. But you have to listen to the episode to learn more. We had a lot of fun getting “exposed” to this different type of wine and wine bottle, and we think you will enjoy it, too. Wines reviewed in this episode: 2022 Domaine Mann Vignoble des 3 Terres Mouton Bleu Sylvaner, 2023 Hans Wirsching Iphofer Silvaner
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We know you’ve seen Decoy wines around with their famous duck on the label, but the real question is - have you ever tried Decoy wine? Before you answer that question, we want to tell you what we think. Before we do that, we’re going to tell you a bit about the parent company that Decoy comes from called Duckhorn Wine Company started by, and this is not a joke, Margaret and Dan Duckhorn. Then we are going to tell you more about Decoy wine itself, its history, its purpose, and its winemaker. And then we are going to do a real, honest, tasting and review of two Decoy wines to let you know if you should buy it (and, as always, we bought these wines with our own money, so you know we are being real). We also have some things to say about the inevitable AI apocalypse and what wine has to do with it, wink, wink. And we even have a listener interview for our tribe name this week. So, look, it’s time to get your ducks in a row, put down your ducking phone, and listen to this episode so we can tell you what the duck to do. Wines reviewed in this episode: 2023 Decoy California Cabernet Sauvignon, 2025 Decoy Sauvignon Blanc
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Visit our website, leave a review, and reach out to us:  https://thewinepairpodcast.com/
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Send us an email: joe@thewinepairpodcast.com

If your impression of Beaujolais is that super light fruity wine called Beaujolais Nouveau that comes out in November right around Thanksgiving, you are really missing out on what Beaujolais has to offer. Cru Beaujolais is often compared to Pinot Noir from Burgundy, and they are neighbors in the region. And, for many years, Cru Beaujolais was considered to be on par with Burgundy. So what happened? A bunch of crappy Beaujolais Nouveau flooded the market, and really hurt the reputation of Beaujolais. But, it is making a comeback! Made from the grape Gamay, Beaujolais is a medium bodied red that can be chilled, and is often called a bistro wine, meaning it is fantastic with casual meals. Cru Beaujolais comes from 10 specific villages in France, and each has its own AOC and flavor profile, and we may even have a mnemonic device to help you remember them because sometimes the labels just mention the village, not Beaujolais. Look, if you don’t know Gamay or Beaujolais, the first thing you need to do is listen to this episode and learn more, and then you need to buy some Cru Beaujolais and find out for yourself. Wines reviewed in this episode: 2023 Domaine Gilles Coperet Morgon, 2024 Moulin-a-Vent Cru Beaujolais Les Michelons
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Visit our website, leave a review, and reach out to us:  https://thewinepairpodcast.com/
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Send us an email: joe@thewinepairpodcast.com

We know what you’re thinking. There’s no way they can make wine in England. We thought the same thing too, but here’s the deal. They are making some killer wine, especially sparkling wine, in England. Don’t believe it?!? Then you must listen to this episode. Once the butt of jokes, British wine is getting a reputation for excellence that is surprising both professionals and regular drinkers all over the world. There are a few factors that play into this rise of British bubbly that we discuss, including the impact of climate change, and the common soil they share with Champagne. Yes, that Champagne! While not the cheapest option, which is why we only tasted and reviewed one wine in this episode, you may be very surprised to find what a great option it is. Plus, in our wine in the news this week, we tell you what happens when a wasp, a badger, and a goose walk into a vineyard. Wine reviewed in this episode: Henners 2018 Vintage Sparkling Blend
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Contact The Wine Pair Podcast - we’d love to hear from you!

Visit our website, leave a review, and reach out to us:  https://thewinepairpodcast.com/
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Send us an email: joe@thewinepairpodcast.com

You hear claims about zero-sugar wines, low sugar wines, and clean wines and you think, hey, that sounds like a good thing. But, what does it really mean? The truth is, not much. We dig into the facts to give you the skinny. Turns out, much of that no-sugar  language is just fancy marketing speak for stuff that has always been true about wine. Guess what? In the fermentation process, sugar gets turned into alcohol, and in most cases, very little residual sugar is left behind. Even more, there are no regulations or laws in the U.S. that dictate what can or cannot be stated in these claims. In other words, brands can say anything they want about low sugar or zero sugar or clean. So, what are we supposed to do now? Listen to this minisode to find out. And relax. It’s just wine.
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Contact The Wine Pair Podcast - we’d love to hear from you!

Visit our website, leave a review, and reach out to us:  https://thewinepairpodcast.com/
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Send us an email: joe@thewinepairpodcast.com