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

Why is Burgundy home to some of the world's most expensive wines? What makes Chablis so different from Meursault, even though both are made from Chardonnay? And how can two Pinot Noirs from neighbouring vineyards taste remarkably different?

In this episode of Eat Sleep Wine Repeat, Janina takes you on a comprehensive deep dive through Burgundy, France, using the WSET Diploma D3 Wines of the World textbook as a guide. Whether you're revising for your WSET Diploma exams, planning a wine trip to Burgundy or simply curious about what makes this legendary French wine region so special, this audio flashcard-style episode will help you understand the geography, grapes, vineyards, winemaking and appellations behind its extraordinary wines.

We begin in Chablis, exploring its cool continental climate, Kimmeridgian limestone, frost risks and the differences between Petit Chablis, Chablis Premier Cru and Chablis Grand Cru. Then we travel south to the Côte d'Or, discovering why vineyard slope, aspect, altitude and soil are so important to the quality and style of Pinot Noir and Chardonnay.

Along the way, we explore everything from whole-bunch fermentation and oak ageing to Burgundy's complex classification system, famous villages and Grand Cru vineyards. We'll also visit the Côte Chalonnaise and Mâconnais, where appellations such as Rully, Mercurey, Bouzeron and Pouilly-Fuissé offer fascinating wines and often better value.

Finally, we look at the business of Burgundy: its fragmented vineyard ownership, domaines, négociants, cooperatives and the forces driving the extraordinary prices of its most sought-after bottles.

This is a detailed but approachable guide to one of the world's most celebrated wine regions, designed to help you connect what happens in the vineyard and winery with what eventually ends up in your glass.

Timestamps
01:30 – Burgundy's key grape varieties and geography – Pinot Noir, Chardonnay, the history of Burgundy's climats and the differences between Chablis, Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Mâconnais.

02:45 – Understanding Burgundy's quality and prices – why appellation, vineyard site, producer reputation and limited supply all influence the price of Burgundy wine.

03:45 – Chablis: location, grape variety and classic wine style – Chardonnay, high acidity, citrus and green apple flavours, and why Chablis is often associated with little or no obvious oak.

05:10 – The history of Chablis – trade with Paris, phylloxera, railway competition, devastating frost and the region's recovery.

06:10 – Chablis climate and vintage variation – continental conditions, rainfall, spring frost, hail, fungal disease and the challenges of ripening Chardonnay.

07:10 – Kimmeridgian and Portlandian limestone soils – how soil, vineyard aspect, slope and drainage help explain differences in quality and style across Chablis.

08:30 – Protecting Chablis vineyards from spring frost – smudge pots, sprinklers and delayed pruning, including the costs of frost protection.

09:25 – Chablis rootstocks and vine training – limestone-tolerant rootstocks, double Guyot pruning and the distinction between Chablis viticulture and Champagne's Taille Chablis system.

10:40 – Harvesting and yields in Chablis – machine harvesting versus hand harvesting and how practices differ from the Côte d'Or.

11:10 – Petit Chablis, Chablis and Premier Cru – how vineyard location, exposure and ripeness contribute to differences in body, concentration and ageing potential.

11:55 – Chablis Premier Cru vineyards and climats – understanding named vineyards, lieux-dits and how geographical names appear on labels.

13:30 – Chablis Grand Cru: seven famous climats – the Grand Cru hillside, its distinctive growing conditions and why these wines represent such a small proportion of production.

14:45 – Chablis appellation yields – comparing the permitted yields for Petit Chablis, Chablis, Premier Cru and Grand Cru.

15:15 – How Chablis is made – stainless steel, oak, malolactic conversion, lees ageing and the stylistic choices of producers including Raveneau, Dauvissat, William Fèvre and Jean-Marc Brocard.

16:20 – The business of Chablis – cooperatives, exports, domaines, négociants and quality-focused producer associations.

17:30 – Côte d'Or, Côte Chalonnaise and Mâconnais climate – continental conditions, rainfall, temperature differences and why Pinot Noir and Chardonnay thrive here.

18:25 – Frost, hail and weather hazards in Burgundy – early budburst, crop losses, damaged berries and vineyard protection strategies.

19:30 – Rain, drought and water stress – how challenging weather affects flowering, disease, ripening and final wine quality.

20:10 – Why Burgundy's best vineyards are often mid-slope – altitude, east-facing slopes, sunlight, drainage, soil depth and frost protection.

21:10 – Côte de Nuits versus Côte de Beaune soils – limestone, clay and the geographical foundations of Burgundy's celebrated red and white wines.

21:45 – Vineyard sites in Côte Chalonnaise and Mâconnais – the importance of favourable exposure in Bouzeron, Rully and Pouilly-Fuissé.

22:35 – Chardonnay viticulture and wine styles – early ripening, disease susceptibility and the flavour differences between cooler Chablis and the Côte d'Or.

23:45 – Pinot Noir: why it's so difficult to grow – yields, diseases, ripening challenges and the delicate balance required for high-quality red Burgundy.

24:25 – Classic red Burgundy tasting characteristics – red berries, acidity, tannin, oak influence and the earthy, savoury complexity that can develop with bottle age.

25:10 – Burgundy clones and mass selection – Dijon clones, vineyard diversity, disease resistance and the influence of plant material on wine quality.

26:00 – Pruning and vine training in Burgundy – Cordon de Royat, Guyot and Poussard Guyot, including approaches to reducing trunk disease.

26:45 – Planting density and vineyard costs – why Burgundy often has 8,000–10,000 vines per hectare and how intensive viticulture influences production costs.

27:20 – Debudding versus green harvesting – controlling yields, balancing the vine and managing risks during the growing season.

28:10 – Burgundy's vineyard yield limits – regional, village, Premier Cru and Grand Cru appellations, and why permitted yields vary.

29:00 – Vineyard diseases and sustainable viticulture – mildew, botrytis, grape moths, trunk diseases and the challenges of organic and biodynamic farming.

29:45 – Choosing the harvest date – balancing acidity, flavour ripeness, tannin maturity, weather forecasts and labour availability.

30:20 – White Burgundy winemaking: pressing and juice preparation – hand harvesting, sorting, whole-bunch pressing, clarification and hyperoxidation.

31:15 – Chaptalisation and acidity adjustments – how enrichment practices have changed as Burgundy's growing seasons have become warmer.

32:00 – Fermentation of white Burgundy – stainless steel versus oak barrels, fermentation temperatures and the use of ambient and cultured yeasts.

33:00 – Oak ageing in white Burgundy – the traditional 228-litre pièce, new oak proportions, barrel size and differences between regional, village, Premier Cru and Grand Cru wines.

34:00 – Malolactic conversion and bâtonnage – how acidity management and lees stirring influence the texture, richness and style of Chardonnay.

34:50 – Premature oxidation in white Burgundy – what premox is, its possible causes and how producers have responded.

35:50 – Red Burgundy winemaking and Pinot Noir – preserving delicate aromatics and fruit while managing extraction and oak influence.

36:30 – Whole-bunch fermentation versus destemming – the influence of Henri Jayer, the return of whole-bunch techniques and their effects on aroma, tannin and freshness.

37:15 – Cold soaking Pinot Noir – pre-fermentation maceration, colour extraction and why pale red Burgundy can still be exceptionally complex.

37:50 – Fermentation and cap management – ambient yeast, open-top fermenters, pigeage, remontage and controlling extraction.

38:45 – Maceration, maturation and oak in red Burgundy – post-fermentation extraction, barrel ageing, malolactic conversion and filtration decisions.

39:40 – Burgundy's four-tier classification system – regional, village, Premier Cru and Grand Cru appellations, with examples including Meursault, Gevrey-Chambertin, Richebourg and Bâtard-Montrachet.

40:45 – The Hautes Côtes de Nuits and Hautes Côtes de Beaune – higher-altitude vineyards, cooler conditions and their influence on wine style.

41:15 – How much Burgundy is Grand Cru? – production proportions, appellation numbers and the distinction between Premier Cru vineyards and separate appellations.

42:15 – Chablis Grand Cru versus Côte d'Or Grand Cru – understanding an important difference in Burgundy's appellation structure.

43:00 – Does Grand Cru guarantee quality? – fragmented vineyard ownership, producer differences and the example of Clos de Vougeot.

43:45 – Reading Burgundy wine labels – geographical denominations, village names, named climats and Bourgogne Côte d'Or.

44:40 – Côte de Nuits: Gevrey-Chambertin and Morey-Saint-Denis – prestigious Pinot Noir villages and famous Grand Crus including Chambertin-Clos de Bèze and Clos de la Roche.

45:40 – Chambolle-Musigny and Vougeot – Musigny, Bonnes-Mares and Clos de Vougeot, including differences between village and Grand Cru vineyard areas.

46:10 – Vosne-Romanée and Nuits-Saint-Georges – Romanée-Conti, La Tâche and why Nuits-Saint-Georges has important Premier Crus but no Grand Cru.

47:00 – Côte de Beaune and the hill of Corton – Aloxe-Corton, Pernand-Vergelesses, Ladoix-Serrigny, Corton and Corton-Charlemagne.

47:40 – Beaune, Pommard, Volnay, Meursault and Saint-Aubin – important villages with celebrated Premier Cru vineyards but no Grand Cru appellations.

48:45 – Puligny-Montrachet and Chassagne-Montrachet – Burgundy's famous white Grand Crus, including Montrachet and Bâtard-Montrachet.

49:30 – Burgundy village wine styles – comparing the fragrant Pinot Noirs of Volnay and Chambolle-Musigny with fuller-bodied reds from Pommard and Gevrey-Chambertin, plus Meursault and Puligny-Montrachet Chardonnay.

50:20 – Marsannay and Fixin – cooler northern Côte de Nuits vineyards, fresh red wines and Marsannay's unusual ability to produce red, white and rosé.

51:05 – Finding better-value Burgundy – why buyers are exploring less famous villages as demand and prices increase.

51:45 – Côte Chalonnaise: an introduction – red and white wines, Premier Cru vineyards, favourable slopes and value compared with the Côte d'Or.

52:25 – The five Côte Chalonnaise village appellations – Bouzeron, Rully, Mercurey, Givry and Montagny, including Aligoté and the importance of Crémant de Bourgogne.

53:35 – Premier Cru vineyards in the Côte Chalonnaise – how the proportions of classified vineyard land differ between Rully, Mercurey, Givry and Montagny.

54:10 – Mâconnais appellations and wine styles – Mâcon, Mâcon-Villages, named villages and the Chardonnay-focused appellations of southern Burgundy.

54:45 – Pouilly-Fuissé and its Premier Crus – favourable vineyard exposure, ripening conditions and the introduction of 22 Premier Cru climats in 2020.

55:30 – Growers, domaines, négociants and cooperatives – understanding Burgundy's different business models and how they overlap.

56:25 – Famous Burgundy négociants and producers – Albert Bichot, Joseph Drouhin, Faiveley, Louis Jadot, Bouchard Père & Fils, Dujac and Cave de Lugny.

57:00 – Why Burgundy vineyard ownership is so fragmented – French inheritance laws, tiny vineyard parcels and why producer reputation matters so much.

57:40 – Why is Burgundy so expensive? – scarce land, global demand, weather-related production swings, prestigious vineyards and historical fine-wine market trends.

58:45 – Burgundy Deep Dive recap and what's next – putting the textbooks aside, remembering the pleasure of wine and looking ahead to next week's Chianti Classico episode, comparing a youthful wine with a Gran Selezione through a Master of Wine tasting perspective.

📩 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.

Think Georgian wine and you might picture amber wines, ancient clay vessels and a winemaking tradition stretching back 8,000 years. But there's so much more to discover. From crisp, refreshing whites and vibrant reds to distinctive indigenous grape varieties and fascinating regional differences, Georgia is one of the wine world's most exciting and diverse destinations.

This week, I'm joined by Sarah Abbott MW, founder of Swirl Wine Group and a leading champion of lesser-known wine regions, to explore what makes Georgian wine so special. We get beyond the familiar headlines to discover the grapes, regions and winemaking traditions shaping Georgia's wine scene today, from the craft of qvevri to the country's modern winemaking renaissance.

And, of course, Georgian wine is about much more than what's in the glass. I share how a visit to Aba-Ra! on London's Brick Lane gave me a taste of the country's generous hospitality, inspiring a conversation about traditional feasting, the meaning behind those heartfelt toasts and why wine is so deeply woven into Georgian culture.

Whether you're curious about indigenous grapes, keen to understand qvevri winemaking or dreaming of exploring Georgia yourself, this episode is full of discoveries and inspiration. Sarah also shares her recommendations for exploring Tbilisi, Kakheti and western Georgia, where wine, food, architecture and hospitality make for a rather compelling travel combination.

This episode is sponsored by K’AVSHIRI, the collaboration between Robert Joseph and Vladimer Kublashvili, bringing together Georgian grape varieties, regions, winemaking techniques and harvests in distinctive assemblages.

 

03:48 What makes Georgian wine special? Ancient vine heritage, indigenous grapes and a living wine culture.

09:55 “Gaumarjos!” Why Georgia’s toast means “to our victory” and what it reveals about the country’s identity.

13:25 Arriving in Tbilisi: atmospheric streets, layered architecture, food and contemporary culture.

16:58 Exploring Georgia with a local guide: contact Maka Tarashvili at My Wine Trail or mywinetrailmwt@gmail.com. For further wine guidance and tours, discover Dariko Drinks Wine, founded by Tbilisi-based Georgian wine expert, educator and tour planner Daria Kholodilina.

17:51 Beyond orange wine and Saperavi: mountains, biodiversity, altitude and Georgia’s surprising diversity of styles.

20:19 What is a qvevri? Understanding the shape, purpose and ingenuity of Georgia’s traditional clay winemaking vessels.

25:36 Inside a marani: how qvevri are handmade, fired and installed in the ground.

32:55 UNESCO recognition: protecting the knowledge and traditions behind qvevri winemaking.

33:29 Georgian grapes to know: Rkatsiteli, Saperavi, Mtsvane and Kisi, with Tsolikouri explored later in the conversation.

36:17 Sponsor spotlight: K’AVSHIRI, where Robert Joseph and Vladimer Kublashvili bring together Georgian grapes, regions, harvests and techniques, from qvevri fermentation to air-dried Aladasturi.

40:33 Explore K’AVSHIRI wines through UK retailers, including Wine Republic £23.99 White Assemblage and Wine Republic £23.99 Red assemblage. Wine Library £28.99 Red Assemblage and Wine Library £28.99 White Assemblage

40:45 Back to Sarah Abbott MW: Kisi and the rediscovery of Georgia’s indigenous grape varieties.

41:34 How the Russian wine embargo helped spark Georgia’s search for new markets and a winemaking renaissance.

43:29 Georgian wine in the US and UK: established import networks, growing interest and changing export markets. Find Georgian wines through the Wines of Georgia UK stockist directory.

46:34 Teliani Valley Tsolikouri, the naturally semi-sweet wines of Tvishi and the elegance of western Georgian whites.

48:00 Exploring Kakheti, Georgia’s principal wine region, and discovering the contrasting styles of Kartli and the west. Explore further through Wines of Georgia UK.

50:41 Sarah recommends The Wines of Georgia by Lisa Granik MW. Use code EATSLEEP15 for 15% off at Académie du Vin Library.

51:54 Planning a Georgian wine itinerary: allowing time to enjoy Tbilisi before heading into wine country.

52:01 Exploring the Gombori Pass, Telavi, Kutaisi and Kakheti’s wine stays, including Lopota Lake Resort & Spa and Vazisubani Estate.

56:51 Georgia’s unexpected fortified wines: Sarah recalls a remarkable 1987 wine from Kardenakhi 7 and its complex, sun-aged character.

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

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
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🌐 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