We’re back with more of our coverage of the World of Pinot Noir. Pinot Noir Winemakers seem somehow different from their brethren. Often working both global hemispheres for the practical experience and training, these winemakers seem destined from the outset to work with the “heartbreak grape.” You have to wonder if they select the grape, or if the grape selects them. Whichever it is, they are a passionate bunch (no pun intended).
Join us, as we hear from Ken Zinns (Harrington Wines), Dan Tudor (Tudor Wines) and Annette Hoff (Cima Collina) about their beginnings and their love of making Pinot Noir.
For more information on World of Pinot Noir: www.worldofpinotnoir.com
Sponsor: Beachs of South Walton: www.beachesofsouthwalton.com
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(40:38 min 29 MB)
Excellent show. I live in Oregon “Pinot Country”, and am well acquainted with this “Heartbreak Grape”!
Thank you for your resource.
Hi Guys,
I didn’t think I could listen through another round of Pinotcasts but I have. I found part one very interesting as there is always something new to learn from history and each new tidbit adds to the geek factor. Part two is more of a rehash of California Pinot producers and I am only really writing as I believe you were baiting your listeners with Dan Tudor of Tudor Wines.
I don’t know where to start and I really had to check the date to make sure this wasn’t an April 1st show. Just a few points, “wine is undrinkable without sulfur dioxide.” “We add water because the grapes are dried out when we pick them.” “Our wines are balanced”.
I know this falls under “fair and balanced” “for educational and entertainment purposes only” but I felt like I was listening to Ben Stein. Ok, I took the bait.
Dear Pinot Noir Radio,
I can’t believe that there’s not a 1,000 comments on this episode. Even if it just another podcast on pinot noir. First of all I respect Mr. Tudor for ADMITTING the use of non-traditional winemaking practices, i.e. spinning cones technique. Most people don’t realize that close to 20% of all California wines are treated in this way. But in NO way are these “Traditional Burgundian” winemaking techniques.
De-alcoholization, in my opinion is a nice way to avoid a larger tax burden, but I see it as the “Doping of the Wine World.” If you want a “balanced wine” then start with balanced grapes. What’s next adding flavor packets of cinamon, anise or roasted lamb cubes? De-alcoholization may be here to stay, but I just don’t get it. I guess wine is just becoming a commodity.
Hey Jon, thanks for listening closely. We were pretty sure there would be a few gems in these interviews, and are glad you discovered several of them.
Eric