EAT SLEEP WINE REPEAT: A Wine Podcast Exploring Wine Regions, Grapes & Education

Are Gen Z really drinking less wine - or are they simply drinking differently? And what does a £15 bottle offer that a £6 bottle can't? In this episode of Eat Sleep Wine Repeat, Janina is joined by Maisie Turner, assistant wine buyer at Berkmann, Master of Wine student and winner of the IWSC Emerging Talent in Wine Communication Award, to explore the changing world of wine and what it takes to make it exciting for a new generation.

From finding brilliant-value wines in Germany, Beaujolais and the Balkans to discovering North Macedonia’s key grape varieties and the character of its wines, Janina and Maisie explore how to buy better, understand more and get more pleasure from what's in your glass. They also delve into the grapes behind Valpolicella's fresh reds, Ripasso and Amarone, look at how AI is changing wine education, discuss what life is really like as a professional wine buyer, and consider why Bordeaux is experimenting with lighter, fresher reds designed to be enjoyed with a slight chill.

But this conversation goes beyond what's in the bottle. How can the wine industry connect with younger drinkers without losing the romance, heritage and sense of discovery that make wine special? With stories from wine travels in Rioja and Verona, creative winery experiences and plenty of practical advice, this is a conversation about making wine more accessible, more relevant and a lot more fun - without losing any of its magic.

A huge thank you to today’s episode sponsor, Tedeschi Wines, for supporting Eat Sleep Wine Repeat and helping us share more wine stories with you! 

Shownotes

03:45 – Is Gen Z really drinking less wine? — Maisie looks beyond the headlines to explain how younger drinkers are spending their money differently and why disposable income matters as much as changing drinking habits.

04:52 – Why ready-to-drink cocktails are growing — from BuzzBallz to wine, Maisie explains why convenience is winning attention while younger drinkers increasingly look for quality, provenance and stories when they do choose a bottle.

06:36 – What are you actually paying for in a £6 bottle of wine? — duty, VAT, packaging, transport and margin leave surprisingly little for the grapes and winemaking itself.

09:45 – When does wine start becoming meaningfully better? — Maisie identifies the price points where more of your money begins reaching the wine itself and where grape variety, producer and place become easier to taste.

11:17 – Where to find great wine for around £15 — Portugal, Valpolicella, Germany, Beaujolais and less fashionable regions offer some of Maisie's favourite opportunities for serious value.

13:08 – Why German Pinot Noir is worth exploring — Janina recommends looking beyond the label language and highlights affordable Spätburgunder as a brilliant route into fresh, cool-climate Pinot Noir.

14:58 – Beaujolais Villages: a modern sweet spot — Janina explains why higher-altitude sites once considered harder to ripen are becoming increasingly exciting as temperatures rise.

17:02 – Beaujolais and its extraordinary geology — hundreds of different soil types and rocks hundreds of millions of years old have helped earn the region UNESCO Global Geopark recognition.

18:28 – Bulgaria, Romania and Gamza — why Eastern Europe can deliver fascinating value and how Gamza offers the freshness, red fruit and spice increasingly sought by modern wine drinkers.

20:03 – How do you make wine exciting for Gen Z? — Maisie argues that wine needs to become more visual, relatable and connected to the way younger generations actually communicate.

21:33 – What wine marketing can learn from social media — Janina highlights Washington State Wine's playful approach to explaining harvest through humour, pop culture and instantly relatable comparisons.

23:43 – Why Valpolicella belongs on your wine travel list — Maisie describes visiting just after harvest, when the appassimento process can be seen in action and drying rooms are filled with grapes destined for Amarone.

26:17 – Valpolicella for beginners — Corvina forms the backbone, joined by Corvinone, Rondinella and Molinara as Maisie explains how the region's grapes create everything from fresh, light reds to powerful Amarone.

27:58 – Is Molinara making a comeback? — Janina explores how a grape once dismissed for diluting blends may have renewed relevance as rising temperatures push alcohol and concentration higher.

30:28 – What does Oseleta taste like? — tiny berries, intense colour and structure make this rare Valpolicella grape fascinating both in blends and, occasionally, as a wine in its own right.

31:33 – Learning grapes through wine travel — Janina heads briefly to Rioja and recalls Vivanco as a place where single-variety wines and an interactive wine museum reveal what each grape contributes to a blend.

33:01 – Wine, Verona and the pleasure of place — from Lake Garda to historic wine bars, Janina and Maisie reflect on how wine travel naturally opens doors into food, history and local culture.

35:23 – Inside Verona's legendary wine culture — Janina explores the extraordinary Antica Bottega del Vino, its vast cellar and its close connections with some of Valpolicella's historic producers.

36:25 – Sponsor: Tedeschi Winery and the importance of terroir — Janina explores the family's long history in Valpolicella, pioneering single-vineyard Amarone, detailed vineyard research and a commitment to expressing individual sites.

Buy Tedeschi Wines from Vinvm, Fareham Wine Cellar.

42:04 – From Valpolicella to Ripasso to Amarone — why the region offers a natural ladder of intensity, allowing newer wine drinkers to move from fresh, chillable reds towards richer and more complex styles.

46:01 – How to become more confident choosing wine — trusted voices, recommendations from friends and relatable communicators can be more useful than trying to learn everything from textbooks.

47:51 – Turning wine study notes into an AI podcast — Maisie explains how she uses Google's AI notebook tools to turn trusted study materials and past exam questions into personalised audio learning.

51:25 – What does an assistant wine buyer actually do? — Maisie explains her role at Berkmann Wine Cellars, from pricing and spreadsheets to product data, commercial decisions and selecting wines for restaurants and retailers.

53:00 – Discovering North Macedonia — Maisie introduces Ezimit Vino, a new North Macedonian winery joining the Berkmann portfolio, alongside the country's flagship red grape, Vranec.

54:04 – What does Vranec taste like? — black cherry, plum, intensity and surprisingly supple tannins make this Balkan variety one to watch.

54:44 – The wines of North Macedonia — aromatic whites, strong diurnal shifts and a long winemaking history make this an emerging Wine Region with plenty still to discover.

57:22 – The new face of Bordeaux — lighter reds, sparkling wine, whites, sustainability and experimentation are challenging the idea that Bordeaux is only about traditional age-worthy red wines.

59:23 – Could the new Claret be the wine of next summer? — Janina and Maisie explore Bordeaux's new lighter, fresher and chillable red style designed around fruit, moderate tannin and modern drinking occasions.

01:02:34 – Bordeaux beyond the classics — the rapid growth of Crémant, increasing environmental certification and experiments with alternative packaging show a region becoming far more dynamic.

01:04:20 – Escape rooms, treetop tastings and the future of wine tourism — Janina highlights Château Monconseil-Gazin, with its wine escape game, and Château de Rayne Vigneau, where visitors can experience treetop tastings, as examples of wineries making wine tourism more playful and immersive.

01:06:44 – What wine should a matcha latte lover drink? — Sauvignon Blanc, aged Hunter Valley Semillon and Grüner Veltliner enter the debate as Janina puts Maisie's wine-translation skills to the test.

01:08:09 – Bring back the romance of wine — Maisie's final message to the industry is to stop communicating only through facts and remember the mystery, glamour and emotion that make people fall in love with wine.

📩 Email: janina@eatsleepwinerepeat.co.uk
📸 Instagram: @eatsleep_winerepeat
🎥 YouTube: Eat Sleep Wine Repeat
🌐 Website: www.eatsleepwinerepeat.co.uk

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST

Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION:

Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)

Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026)

Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

What actually happens in a biodynamic vineyard — and can it change the wine in your glass? In this episode of Eat Sleep Wine Repeat, Janina travels to Alsace to meet Olivier Humbrecht MW, the acclaimed winemaker behind Domaine Zind-Humbrecht, to explore the science, philosophy and practical realities of biodynamic viticulture.

Olivier's journey into biodynamics began with a surprisingly simple question: how could he produce healthier compost? What followed — including a discovery involving contaminated manure, an Amish farmer and a striking experiment with soil bacteria — transformed the way he understood soil, vines and the vineyard ecosystem. Olivier takes us far beyond the basics, explaining biodynamic preparations 500 and 501, herbal teas, root development and the thinking behind this distinctive approach to vineyard management.

But what does all this mean for the wine itself? Olivier explains how biodynamic farming may influence vine development, physiological ripeness and picking decisions, and why these factors matter as climate change reshapes wine regions such as Alsace. We then taste two very different expressions of Pinot Gris from Domaine Zind-Humbrecht, including the remarkable Clos Windsbuhl Pinot Gris 2020, exploring its Muschelkalk limestone soils, freshness, complexity and ageing potential before comparing it with a more approachable Pinot Gris from Turckheim.

Whether you're curious about how biodynamic wine is made, keen to understand the relationship between soil and wine quality, or looking to discover the wines of Alsace, this episode offers a fascinating insight into the mind of one of the region's most thoughtful winemakers — and a deeper understanding of what makes a vineyard truly distinctive.l.

Shownotes

03:00 – Discovering Alsace — Olivier paints a picture of the region's dry, sunny climate, the Vosges Mountains, the Rhine Valley and the historic villages that make Alsace such a distinctive wine landscape.

05:44 – How Olivier discovered biodynamics — what began as a search for better compost led to contaminated manure, an Amish farmer and an experiment that convinced Olivier there was something worth exploring.

09:38 – A million times more bacteria — the laboratory result that transformed Olivier's curiosity into serious experimentation with biodynamic farming.

11:38 – What does biodynamics actually do? — Olivier begins with a crucial point: biodynamic farming is fundamentally organic, but aims to help repair damage, restore balance and support vines growing in an inherently artificial agricultural environment.

12:58 – Why growing grapes is stressful for a vine — pruning, competition, rocky soils and sunshine all force vines to behave in ways they wouldn't naturally choose, helping explain Olivier's approach to vineyard health.

16:52 – Where biodynamic thinking came from — Rudolf Steiner, early agricultural problems and the ideas that eventually became the foundations of biodynamic farming.

22:10 – The thinking behind preparations 500 and 501 — how Olivier uses opposing forces within the plant — towards the earth and towards flowering and fruit — to explain the two fundamental biodynamic preparations.

23:02 – What is preparation 500? — cow manure, horns, winter burial, water and dynamisation: Olivier explains what physically happens when this famous biodynamic preparation is made and applied.

27:34 – Putting preparation 500 to the test — Olivier recalls an experiment with newly planted vines where treated plants developed dramatically longer roots within just three months.

28:55 – Preparation 501 and the energy towards the sky — how finely ground silica is used before flowering to support another crucial stage in the vine's development.

31:12 – Why biodynamic growers use herbal teas — from Goethe's observations of plants to yarrow and other preparations, Olivier explains the unusual idea of asking one plant to help another perform a particular task.

35:31 – Biodynamics, acidity and climate change — one of Olivier's biggest surprises: faster physiological development allows earlier picking, helping preserve acidity and reduce alcohol even as growing seasons become warmer.

39:11 – Clos Windsbuhl Pinot Gris 2020 — Olivier introduces one of Zind-Humbrecht's most special vineyard sites, its history, altitude and cooler position beside the Vosges forest. Buy the 2018 from Barrique Fine Wines

41:25 – Understanding Muschelkalk — ancient limestone filled with marine shells, deep-rooting fractures and magnesium help explain the tension, vibrancy and distinctive character of Clos Windsbuhl.

44:38 – Tasting Clos Windsbuhl Pinot Gris — Janina finds bitter orange, neroli, dried herbs, concentration and remarkable energy in a Pinot Gris she describes as being in a category of its own.

48:37 – Clos Windsbuhl vs Turckheim Pinot Gris — two wines made with the same care and similar winemaking reveal how profoundly different vineyard sites can shape Pinot Gris. Buy at Ocado £25 

52:13 – What are drinkers looking for from Alsace today? — Olivier reflects on a lasting move towards elegance, freshness, lower alcohol and less extraction as wine-drinking cultures around the world mature.

53:09 – How Pinot Gris changed in Alsace — from a rare, low-yielding and highly prized grape to decades of higher-yielding clones, Olivier explains why site and plant material matter enormously to quality today.

56:13 – Dry or sweet? Understanding Alsace Pinot Gris — why Pinot Gris can range from completely dry to sweet and how newer labelling rules are making it easier for drinkers to know what is inside the bottle.

59:11 – Why Alsace deserves more attention — Olivier's final message is simple: beautiful landscapes, food-friendly wines, freshness, value and increasingly exciting Pinot Noir make Alsace one of today's most rewarding wine regions.

📩 Email: janina@eatsleepwinerepeat.co.uk
📸 Instagram: @eatsleep_winerepeat
🎥 YouTube: Eat Sleep Wine Repeat
🌐 Website: www.eatsleepwinerepeat.co.uk

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST

Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION:

Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)

Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026)

Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

Can You Taste the Sea? In this episode of Eat Sleep Wine Repeat, Janina dives into the fascinating and potentially controversial idea of Oceanic Wine with wine writer, judge and educator Chris Howard. Chris has proposed that oceanic wine should be considered a category in its own right, exploring what happens when the sea becomes one of the dominant forces shaping a vineyard and the wine in your glass.

But what actually makes a wine oceanic rather than simply coastal? Chris explains why proximity alone isn't enough, and how wind, fog, salt, temperature, exposure and geography can all influence vineyards in very different ways. From California's Sonoma Coast and coastal Chile to Tasmania, Margaret River, South Africa and New Zealand, this episode explores Wine Regions where the ocean may play a defining role.

The conversation also asks one of the most intriguing questions in Wine Education: when tasters describe salinity, iodine, oyster shell or sea spray, are we genuinely tasting the ocean? Chris introduces ideas including merroir and airroir, considers how wind and fog affect Wine Grapes, and explains why science, imagination and our emotional response to place can all become part of the way we experience wine.

For anyone looking to learn about wine from a completely different perspective, this Wine Podcast combines viticulture, geography, philosophy and tasting with plenty of inspiration for future Wine Travel. And towards the end, Chris recommends producers where he believes the ocean can genuinely be expressed in the glass before exploring one of wine's strangest experiments: ageing bottles beneath the sea.

Shownotes

03:27 – How Chris Howard found his way into wine — growing up among the vineyards of Sonoma County, surfing the California coast and eventually discovering that wine had been part of his life all along.

06:28 – Why does wine need an “oceanic” category? — Chris explains how years of writing about coastal wine regions led him to propose Oceanic Wine as an umbrella concept connecting maritime, coastal and island wines.

10:37 – Oceanic wine vs coastal wine — why simply being close to the sea isn't enough, and how Chris distinguishes geographical proximity from vineyards where the ocean becomes a dominant environmental force.

14:31 – The world's most extreme oceanic wine regions — from West Sonoma Coast and coastal Chile to Tasmania, Margaret River, Madeira, the Azores and South Africa's windswept southern tip.

18:54 – Are we romanticising the sea? — Chris explores the balance between scientific evidence and the emotional, aesthetic and poetic experience of drinking wine shaped by the ocean.

21:27 – Can you actually taste the sea in wine? — salinity, iodine, oyster shell and sea spray come under the microscope as Chris considers where these flavours might come from and why they aren't exclusive to coastal vineyards.

23.40 - Fiefs Vendéens - located in western France, right on the Atlantic coast just south of the city of Nantes and the Muscadet wine region.

25:02 – Colares: vines growing beside the Atlantic — old vineyards planted in sand dunes, indigenous grape varieties and intensely saline wines offer one of Chris's clearest examples of an oceanic wine landscape.

29:28 – How far inland can an oceanic vineyard be? — why distance from the coastline alone cannot define oceanic influence and how geography can carry wind and fog surprisingly far inland.

34:11 – Introducing airroir — moving beyond terroir and merroir to consider the influence of wind, fog, light and the atmosphere surrounding a vineyard.

36:22 – What wind and fog actually do to vines — how cooling fog can preserve acidity and slow ripening while ocean winds reduce disease pressure, carry salt and place physical stress on the vine.

45:23 – New Zealand's most beautiful oceanic vineyard — Chris heads to the Bay of Islands and The Landing, connecting dramatic coastal scenery with some of the earliest history of wine in New Zealand.

48:13 – Three oceanic wines to seek out — Chris recommends producers from Sonoma Coast, South Africa and New Zealand where he believes the influence of the ocean can genuinely be experienced in the glass.

48:42 – Flowers Winery and the Sonoma Coast — why Chardonnay and Pinot Noir grown just a few miles from the Pacific offer a powerful example of fog, wind and ocean exposure shaping wine.

50:00 – Hirsch Vineyards and Block 8 Pinot Noir — an extraordinary Sonoma Coast vineyard planted above the San Andreas Fault where oceanic influence meets ancient volcanic geology.

51:37 – Oceanic wine from South Africa and New Zealand — Chris highlights Trizanne Barnard of Trizanne Signature Wines, working with fruit from Elim, before travelling to te Pā and its vineyards beside Marlborough's Wairau Bar. 

54:45 – Does ageing wine beneath the ocean really work? — underwater cellaring, pressure, temperature and constant movement: Chris considers whether this growing experiment can meaningfully change how wine develops.

55:26 – Putting underwater ageing to the test — Janina explores Exton Park's 60 Below project and the practical challenges, risks and additional costs involved in ageing wine beneath the sea.

58:47 – Veuve Clicquot and the science of underwater Champagne — historic bottles recovered from the sea inspire a long-term experiment exploring how darkness, temperature and pressure could affect Champagne ageing.

01:02:36 – The future of Oceanic Wine — Chris reveals plans for the inaugural Oceanic Wine Symposium on the Sonoma Coast, bringing together growers, sommeliers and writers to debate, taste and develop the idea further.

📩 Email: janina@eatsleepwinerepeat.co.uk
📸 Instagram: @eatsleep_winerepeat
🎥 YouTube: Eat Sleep Wine Repeat
🌐 Website: www.eatsleepwinerepeat.co.uk

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST

Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION:

Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)

Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026)

Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

What makes a bottle of wine worth £10,000, £100,000 or even millions? Is it the vineyard, the vintage, the producer, its rarity or the extraordinary story behind it?

In this episode of Eat Sleep Wine Repeat, Janina steps inside the fascinating world of fine wine auctions with Nick Pegna, Global Head of Wine & Spirits at Sotheby’s. From multi-million-pound private collections and rare bottles to intense bidding wars, Nick reveals what really happens behind the scenes of the international wine auction market - and what makes a wine truly valuable.

Whether you're a wine enthusiast wanting to deepen your wine knowledge, fascinated by the world's most prestigious wine regions, or simply curious about the people willing to pay extraordinary sums for a bottle, this conversation offers a rare insight into the world of fine wine collecting.

We explore how provenance, condition, rarity and maturity influence wine prices, why collectors are increasingly seeking mature wines that are ready to drink, and how the relationship between a wine's history and its market value can be just as fascinating as the wine itself.

Along the way, we travel through Bordeaux, Burgundy, Champagne and Napa Valley, discover how a new generation of collectors is changing the market, and explore why wine auctions are becoming about far more than buying and selling bottles. From winery visits and wine tourism to unforgettable food pairings and the stories that connect us to a place, this is a conversation about the culture, people and experiences that make wine so compelling.

And if you've ever wondered what happens when two determined bidders compete for a legendary bottle, or why someone might pay more than £2 million for a single whisky, you're in exactly the right place.

 

02:35 – A day in the life at Sotheby’s — Nick reveals what it means to oversee around 60 wine and spirits auctions a year across cities including London, New York, Hong Kong and Paris.

06:59 – How do you sell a $15 million wine collection? — why major private collections can be divided across multiple auctions, countries and even several years to find the right buyers.

08:23 – What makes a bottle valuable? — provenance, condition, rarity and maturity: the key factors Nick and his team consider when appraising fine wine for auction.

12:16 – When provenance becomes part of the story — the extraordinary history behind an 1870 Château Lafite magnum and why a bottle's journey can dramatically influence its desirability and value.

14:22 – From Berry Bros. & Rudd to Sotheby’s — how more than two decades working in fine wine, including years building relationships with collectors across Asia, prepared Nick for the auction world.

18:40 – What are serious collectors buying now? — why mature, ready-to-drink wines are increasingly appealing and why patience for buying young wines and waiting decades to drink them may be disappearing.

20:21 – Which wine regions dominate the auction market? — Bordeaux, Burgundy and Champagne remain central, but changing prices, younger producers and new collecting habits are creating opportunities within and beyond the classic regions.

26:05 – The wines that can still surprise at auction — why mature German Riesling and other niche fine wines can attract extraordinary interest from small but highly dedicated groups of collectors.

28:15 – A new generation of wine collectors — how younger buyers are looking beyond prestige and price towards experiences, winery visits and stories, with the Hospices de Beaune auction offering a powerful example of how place and tradition can build a deeper connection to wine.

33:21 – Connecting collectors with the wineries — how Sotheby’s uses its relationships with estates to create visits, educational experiences and deeper connections between collectors and producers.

35:13 – Primary vs secondary wine markets explained — Nick breaks down what happens when wine is first released and how bottles later enter the secondary market as they mature, change hands and become collectible.

41:11 – Understanding the two-speed fine wine market — why two wines of similar quality from the same producer can have dramatically different values simply because one is ready to drink and the other still needs time.

44:14 – Inside an unforgettable bidding war — Nick recalls the electric atmosphere of a Distillers One of One charity auction as two determined bidders battled for an extraordinary bottle.

46:07 – When a bottle exceeds all expectations — from emotionally driven bidding to the legendary 1926 Macallan, Nick explains how rarity and determined collectors can push auction prices to extraordinary levels.

48:01 – Inside the minds of serious collectors — meticulous food pairings, carefully planned drinking schedules and even rules about when a wine glass can be topped up reveal just how deeply collecting can become part of someone's life.

49:20 – The future of fine wine collecting — why Nick believes producers will need to build stronger personal relationships with collectors through storytelling, hospitality, wine tourism and memorable experiences.

📩 Email: janina@eatsleepwinerepeat.co.uk
📸 Instagram: @eatsleep_winerepeat
🎥 YouTube: Eat Sleep Wine Repeat
🌐 Website: www.eatsleepwinerepeat.co.uk

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST

Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION:

Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)

Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026)

Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list

Season 7 of Eat Sleep Wine Repeat begins in South Africa with one of the wine world's biggest personalities: Ken Forrester. Known as the “King of Chenin Blanc”, Ken joins Janina for a conversation filled with extraordinary stories, pioneering winemaking and plenty of laughter, while exploring what has made Stellenbosch one of the world's most exciting Wine Regions.

Ken explains why this grape has thrived in South Africa and how decades of experimentation have produced wines ranging from vibrant traditional-method sparkling wine to the iconic FMC and the extraordinarily complex The Dirty Little Secret. For anyone looking to learn about wine through the stories of the people actually making it, this is wine education at its most entertaining.

Ken also shares the story of planting Mourvèdre in South Africa, why he believes Pinotage should be celebrated as a fresh, juicy and even chillable red, and how Grenache, Syrah and Mourvèdre come together in his Three Halves blend. Along the way, Janina tastes several of his wines and explores just how diverse South African Wine Grapes can be.

This Wine Podcast is also a reminder that wine doesn't need to be intimidating. From Sparklehorse and old-vine Chenin Blanc to Wagyu biltong and some truly outrageous stories, Ken's philosophy is ultimately about enjoyment, curiosity and sharing great bottles with good people. And if South Africa is on your Wine Travel list, expect to finish this episode wanting to head straight to Stellenbosch.

Shownotes

03:15 – Ken's most outrageous wine story — a night out, a seventh-floor window and an extraordinarily lucky landing that Ken probably shouldn't have survived.

07:16 – The wild characters of South African wine — Ken remembers Charles Back of Fairview and other larger-than-life personalities who helped make the country's wine industry unforgettable. 

08:35 – The people who shaped Ken's career — looking back at the pioneers and characters who influenced South African wine as the modern industry began to emerge.

13:24 – Why Chenin Blanc is so versatile — Ken explains how one grape can produce everything from crunchy sparkling wine to dry whites and intensely sweet dessert wines.

16:02 – What makes great Sauvignon Blanc? — why Ken believes truly exceptional sites need serious cooling influence and why only certain parts of South Africa deliver the right conditions.

17:32 – The accidental birth of Sparklehorse — how one troublesome patch of an old Chenin Blanc vineyard inspired Ken to create his traditional-method sparkling wine. £21(Mix 12) Great Wine Co

22:06 – Why wine should be fun — the philosophy behind Sparklehorse, Ken's team and his belief that enjoying what you do ultimately makes better wine.

25:30 – Affordable Chenin Blanc with serious personality — tasting Ken Forrester Petit Chenin and discovering why an everyday wine can still deliver freshness, clean fruit and real character. £9.90 (Mix 12) Great Wine Co

27:39 – The story behind FMC — how an old 1974 Chenin Blanc vineyard, ambitious winemaking and several failed attempts eventually created one of South Africa's most celebrated white wines. £38.70 (Mix 12) Great Wine Co

35:18 – When FMC became “Burgundy” — Ken recalls persuading a sceptical wine shopper to taste beyond price and reputation before revealing what was really in her glass.

37:26 – The Dirty Little Secret — how a remarkable high-altitude old-vine Chenin Blanc vineyard and a multi-vintage solera-style approach created one of Ken's most complex and unconventional wines. £81 (Mix 12) Great Wine Co

41:39 – Bringing Mourvèdre to South Africa — why Ken wanted this Mediterranean grape for his Rhône-style blends and how it adds earthiness, structure and power alongside Grenache and Syrah.

46:59 – Two South African reds to discover — Janina tastes Three Halves and Petit Pinotage, including a juicy, fresh style of Pinotage that proves red wine can be delicious served slightly chilled. Three Halves £26.10 (Mix 12) Great Wine Co Petit Pinotage £11.70 (Mix 12) Great Wine Co

48:14 – Wine and Wagyu biltong — because apparently making an entire range of wines wasn't enough, Ken also has his own Stellenbosch Wagyu beef.

49:39 – Why Ken started farming Wagyu — how unsuitable vineyard land led to an entirely different farming project supplying some of Cape Town's leading restaurants.

52:13 – What matters most after a lifetime in wine — after the vineyards, wines, travel and madness, Ken reveals what he is most proud of.

📩 Email: janina@eatsleepwinerepeat.co.uk
📸 Instagram: @eatsleep_winerepeat
🎥 YouTube: Eat Sleep Wine Repeat
🌐 Website: www.eatsleepwinerepeat.co.uk

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST

Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION:

Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)

Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026)

Ranked #18 in 2024, #22 in 2025 and #20 in 2026 on Drinks Retailing's Most Influential People in Drinks list