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podcast· 50:05· Ep 562Fiasco to Fabulous: How Straw Bottles and Noble Rot Changed Italian Wine. Giorgio Fragiancomo.
When an Italian man walks into the studio with an Australian accent who likes to ride skateboards around Milan, you know this is goign to be a hoot. Giorgio Fragiancomo was jus that. A hoot. We were like two old friends catching up on the past 20 years. I think you will finds him just as engaging. I have to tell you, Giorgio Umberto Ferragiacomo of Querciabella was one of those rare guests who swirl together history, opinion, and wit in a glass that's almost overflowing. Sitting across from him in the studio, Southern California's dry heat announcing itself even more than usual, I realized this wasn't going to be an ordinary wine chat. Right from the get-go, Giorgio declared his love for single-vineyard Sangiovese and, with a twinkle in his eye, started unraveling stories about wine, language, and his own globetrotting accent. There's something about a guest who can poke fun at himself while digging deep into the roots and revolutions of Italian wine that makes you sit up a bit straigh
podcast· 53:22· Ep 561Can a Napa Winemaker Outsmart Changing Trends? Samantha Sheehan Reveals Her Formula
It is not everyday that one gets to podcast with a success story in the wine trade. Particularly, these days. Samatha Sheehan is just that...but that wasn't her plan. Certainly, she wants to be a success, but that was not the objective when she made a batch of an orange aperitif...and had only a handful of cases when a major retailer ordered a pallet; let the fun begin! Samantha Sheehan laughs about rumors of her Olympic gymnastics past, but her real talent is flipping the script on California wine—vaulting from outsider to tastemaker, conjuring vibrant nectar from the land, and doing it all with moxie, candor, and a wild eye for the next wave. If you think the wine industry is just tradition poured into a bottle, Samantha's journey will jolt you like a chilled aperitif on a sweltering day. In this electrifying conversation, you'll find out how a twenty-something LA transplant traded pinstripes for grapevines, and how sheer curiosity (plus a penchant for citrus) sent ripples through th
podcast· 48:31· Ep 560Why Your Favorite Wine Tastes Better on Vacation: The Secret Ingredient Revealed. Simone Spinner
She has a new book "The Only Thing You Need To Know About Wine Is What You Like: The Essential Guide To Wine" and it nails it. When the entire industry is trying to find their footing and predict the market to make their next move, Simone is busy talking to the consumer; the actual people who we all are trying to court. And I think you will find this book full of.....common sense. Simone FM Spinner could spin a tale about wine that would make even Hemingway set down his glass and lean in closer. In this episode, you'll be immersed in a conversation that stretches far beyond wine facts and flavor wheels, challenging everything you thought you knew about what makes a glass memorable. You'll discover why Simone believes the "sommification" of wine has stolen some of the joy right out of the bottle—and how the industry itself is trying to win it back, one story at a time. Paul and Simone dissect the disconnect between pouring facts at consumers and creating emotional, lasting experiences a
podcast· 53:10· Ep 559The Surprising Reason Bordeaux's Grand Châteaux Say No to Wine Trends: Meet Pauline Frandin.
In the throws of the current marketplace, the reactions throughout the wine world must and should be different. How Napa handles it is and could be completely different than Burgundy. Bordeaux is no exception. I have had the pleasure and honor to host some of the great Chateau at the Wine Talks studios and each episode is compelling; and I always come back to the same conclusion: Stay the course. Pauline Frandon doesn't just represent a château—she embodies the soulful heartbeat of Bordeaux, and on this episode she sits down to unravel all those questions you've ever secretly pondered while swirling a glass: Why do grand châteaux send their emissaries hopscotching around the globe? Are those elusive "second labels" just leftovers or hidden gems with their own stories? You'll discover how, for Pauline and her peers, every drop in the glass is both an art form and an act of emotional connection, a portal into centuries-old traditions guarded fiercely even as trends and generations shift.
podcast· 42:46· Ep 558From Bordeaux to Napa: Is Tradition Holding Wine Back? Ask Justine Tesseron of Cht. Pontet-Canet
Pick a defacto wine region of the world...one that speaks of history and pedigee; the region with which every enophile begins their jpourney: Did you say Bordeaux? And would you think that there is history packed into Chateau Pontet-Canet? I suppose, when you consider that for the past 300 years, there have only been 3 families to care for it's vineayards; seems like history and pedigree to me! When Justine Tesseron walks into a room, Bordeaux's old guard can be forgiven for bracing themselves. She represents both legacy and provocation: the fifth growth estate of Pontet-Canet, once bound by the almost sacred rules of tradition, is now a launch pad for some of Bordeaux's most radical experimentation. In a region where change is often whispered, Justine Tesseron speaks aloud about biodynamics, the tension between authenticity and marketing, and why clinging to the past can sometimes strangle the future. The audacity is refreshing—and controversial. After all, in Bordeaux, some see "inno
podcast· 49:49· Ep 557From Shiraz Overload to Rare Grapes: Matt Talbot's Bold Approach to Australian Wine
Aussi wines have a distinction. They are great for one, but have gone through some of the most volatile representation in the US of than any other region in the world. One decade they are everywhere, and the next, virtually non-existant. And right now, they are closer to non-existant than everywhere (though I do talk about a wine I saw on a list in Orance County, I had to buy it. Matt Talbot might claim he's "a little bit broken" from all the long-haul flights, but he's the kind of winemaker who never stops patching things up—with new grapes, wild ideas, and a dash of irreverence about the global wine game. Settle in with a glass, because this episode isn't your parents' Australian wine tasting. Paul K and Matt Talbot swirl all the major questions into the glass: why did Australian wine's star rise and fall (and rise again), how do you sell a grape that no one can spell, and what really happens when a "terrible variety" is planted just to see what climate change might do? As the conver
podcast· 58:25· Ep 556The Hidden Power of Emotion in Selling World-Class Wine; Thomas Sequy of Troplong Mondot
The more Wine Talks speaks with the Bordelaise, the more intrigued we become. Certainly the storied history of the region ios pure wine history, but the individual stories, philosophies, and the realities of marketing wine in 2026 take center stage when hashing out the headwinds. Meet Thomas Sequy of Troplong Mondot. AI interpretation: Thomas Seguy strides into the studio with Bordeaux's heartbeat echoing in his suitcase and a Rolodex of global wine connections in his head, but he's not here for polished PR. He's here to torch the tired narrative that a bottle is just a status symbol or expensive dinner companion. Right out of the gate, Thomas Seguy dismantles the myth that Bordeaux is staid Old World tradition, revealing instead a region fueled by reinvention, relentless experimentation, and raw, unresolved rivalries—where wine isn't just aged in barrels, but forged in the heat of generational change and international demand. If you've bought the story that Bordeaux is for the gray-ha
podcast· 54:49· Ep 555The Dark Side of Food Network: Are We Really Learning About Real Food?
If I was to say I was 'taken"by this young woman, it would be an understatement. Besides her immense accomplishments in the world of cooking, wine and writing, her humility will set her apart. I think if all the world of hospitality took on her world view, the world would be in a better place. If you think Emily Saladino is just another name among wine writers, wait until you join her at the table—because the conversation quickly shifts from ordinary pours to the kind of deep, delicious stories you want to savor and swirl for hours. Emily Saladino doesn't just write about food and wine; she dismantles the myths, exposes the secret handshakes of the wine world, and invites you to explore flavors the average drinker might never encounter. This episode of Wine Talks promises to make you see your next glass—and your next plate—in an entirely new light, blending practical knowledge with high-spirited tales from the frontlines of food media, international tastings, and vibrant family reunion
podcast· 55:39· Ep 552When Business Kills Passion: Florencia Palmaz Questions the Soul of America's Wine Country
When a visionary enters the proverbial "studio," the world should listen. It isn't every guest that graces Wine Talks with Paul K that raises an eyebrow, Florencia Palmz did just that. She didn't say enything that industry leaders don't already think, but she was compelled to express the very thoughts that need to be expressed...to change things, to reorient the view point of the wine trade. Bravo. What you will learn: 🍷 Why the "connection to the land" isn't just marketing fluff—and how Florencia Palmaz bottles that connection 🍷 How risk, resilience, and a little immigrant grit end up in every glass of Palmaz wine 🍷 The real origin story—hint: it wasn't about wine, but about family and healing 🍷 Inside the cave: why they dug a gravity-flow winery into the side of a Napa mountain 🍷 How real hospitality blows up the "fancy story" and marketing-first approach 🍷 The unfiltered truth about surviving COVID, channel swings, and a fickle wine market Forget the safe, polished stories tha
podcast· 1h 07m· Ep 551Digital Nomads Swarm Armenia—And a 400 year old vineyard? Meet Mathew Zein
Who does this? I am actually part jealous and part concerned for this mans sanity. He goes to a country, married no less, to visit for a week and hasn't left for 10 years. I'm like "what?" When Matthew landed in Armenia, he didn't bring a suitcase full of big plans—just a battered laptop and the crazy notion that a tiny country he didn't even have roots in could become his home. Instead, what happened next might change how you think about destiny, culture, and even what it means to plug in and connect. This isn't another dry "expat tale" about escaping the ordinary for a bit of Old World charm; it's a crash course in how Armenia—a place you probably imagine as ancient, troubled, or stuck in the past—has thrown the rulebook in the shredder and started rewriting everything. Pull up a chair. You're about to get the straight truth from Matthew: a digital nomad, accidental insider, and the founder of Life in Armenia magazine, whose life now flickers between coworking spaces, ancient vineyar
podcast· 1h 00m· Ep 550Why Most Master Sommeliers Are Still Broke: Doug Frost Exposes Industry Secrets
The top accolades in the wine trade are tough to acquire. The Master of Wine and the Master Sommelier both can take years if not a decade to study for and pass the tests. But to have both credentials on your resume! I'm like what? Doug Frost is the man...and one of three in the world that have accomplished earning both accolades. It's one thing to love wine, but it's another to flat-out admit you may have to drink your entire inventory if nobody else buys in. That's the raw honesty you're in for with Doug Frost, a man who admits that in wine, if you want a small fortune, you'd better start with a large one. Think you know what "success" means in the wine world? Think again. As Doug Frost reveals, chasing the rarest titles—Master of Wine and Master Sommelier—wasn't about the money or even the glory. In fact, his big reward was a job offer that didn't get a dollar sweeter after adding Master of Wine to his resume. Ever fallen for the myth that a fancy degree or diploma in the wine indust
podcast· 1h 02m· Ep 550Is It Going To Work? Ancient Wines, Modern Idea: How Armenia Is Sharing Its Bottles: Vahe Baloulian.
This is cleaver, and grass roots. Vahe has an idea to promote the wines of Armenia, one bottle, one dinner, one enthusiat at a time. And, if you ask me, that is what it is going to take to get the industry grounded again. There is alot of spectulation on the role AI will play in this renassance, and most likely the role will be voluminous, but AI cannon the place of sharing a bottle of wine with a friend. And Vahe is proposing this very idea. If you've ever wondered how the wine world can get shaken up by a little friendly challenge, you're in for a treat! In this episode, host Paul Kalemkiarian and guest Vahe spill the wine (figuratively) on why the second week of November is something to circle on your calendar: Armenian Wine Week—globally! What's the Big Idea? During Armenian Wine Week, every Armenian is encouraged to: Buy 2 bottles of Armenian wine. Gift 1 bottle to a non-Armenian friend —spread the love, and the tannins! Challenge 3 friends to do the same —think of it as the "Ice
podcast· 52:58· Ep 549Champagne Rebel: Marvina Robinson Pops the Industry's Bubble
Most...no, all Champagne and Sparkling wine houses will tell you: Champagne is not just foe celebration. Kind of like tinsel in the movie Elf (not just for decoration). Enter Marvina Robinson with an intriguing journey from Wall Street to the wonderful world of wine and Champagne. Who would hang up their proverbial cleats of a steady high paying job for the unknown landscape of adult beverages and uncertainty. Nobody ever told Marvina Robinson that starting a champagne brand as a Black woman from Brooklyn was "a good idea"—in fact, they told her the opposite. She laughed, uncorked, and did it anyway. In this intoxicating episode, you're invited behind the scenes of a sparkling rebellion—where French tradition meets Brooklyn hustle and a bottle isn't just something to toast with, but a lifelong calling and a statement of intent. If you think you know how a champagne label gets built from scratch, think again. Marvina Robinson is about to show you the underbelly, from hands-on midnight l
podcast· 52:43· Ep 548Visionary Disruption: How David Kong Is Redefining Wine Glassware for a New Generation
It takes "b_ll$"to go after industry giants. And it doesn't mean toppling an industry giant, it just means getting a slice of the pie. I have witnessed numerous attempts at this in a variety of sectors, and most fail...and for many reasons..but this idea is working. David Kong might have traded the high-octane pace of New York hedge funds for the delicate clink of hand-blown glass, but don't think for a moment he's lost his edge. In this episode, you'll hear how an outsider to the wine glass industry spotted a wide-open niche, challenged global heavyweights, and built a thriving company—all by obsessing over quality, price, and experience. Paul Kalemkiarian sits down with David Kong to trace the unlikely journey from financial analysis to the sensory world of wine glass design, unearthing what really happens when you try to disrupt a tradition-bound market. You'll learn how, through sharp intuition and a knack for timing, David Kong built a direct-to-consumer glassware company that qui
podcast· 45:36· Ep 547Secrets Under the Table at Stecca: What Really Happens in a Tiny Kitchen: Giorgio Vizia and Wimberly Meyer.
The crazy world of hospitality can be considered a lost art. It seems more and more restaurants are opening as a walk up, order, take your table number and wait. Hardly a "how are you?" and it all seems lost. Enter Stecca Traverna. An unassuming Italian tavern in the heart of the So Cal surf capital, Hermosa Beach. Then I visited the kitchen, it was so small..."how small was it?" "It was so small that the shrimp didn't fit." Giorgio Vizia jokes that he was born to the sound of pots clanging and sauce simmering—destined for a life in the kitchen before he'd even tasted his first meal. When you listen to this episode of Wine Talks, you'll discover how that predestination, along with a passionate partnership at Stecca Taverna, has blossomed into far more than a place to eat: it's a loving invitation into an Italian living room, every bite crafted to make guests feel like family. Your journey starts in a kitchen so tiny even Giorgio wonders how he fits his culinary dreams between the refri
podcast· 51:42· Ep 546Are Gen Z and High Wine Prices Killing the Industry? Paul Mabray and Andrew Levy Answer.
It is going around. The wine business is slow. Slow to change, slow to recognize the market, slow to become digital...shall I keep going. Two gentleman agree, at least on the retails front. Paul Mabray is an old friend. Andrew Levy is a new friend, and they have teamed up, with dozens of wine tech years between them, to solve some problems. Problems that seem natural to fix through tech in our trade. Have a listen, these guys get it. Paul Mabray and Andrew Levy have never been shy about shaking the wine industry's dusty foundations. They've watched as old ideas about how wine gets into a drinker's glass have collided with the demands of a digital-first world—and now they're ready to pour out what most in the business are too scared to say out loud. Think wine distribution's stuck in the last century? You're not wrong. This episode takes you inside the chaos and opportunity of "the final mile," where millions in brand excitement evaporate because a shopper can't actually find the bottle
podcast· 1h 09m· Ep 545Orange Wine Is Not a Fad: Digging Up Ancient Flavors in Modern Bottles; Meet Stetson Robbins.
I met Stetson years ago. Orange wine was not a thing. But he was making it a thing. I was intrigued by his commitment to the sector and the develpment of Georgian wine in the US, particularly in Los Angeles. Bringing Stetson Robbins onto this show is like popping the cork on a bottle you've never heard of, from a country you can barely pronounce, and finding it's the most fascinating taste you didn't know you craved. Forget everything you thought you knew about wine, because this conversation isn't about chasing the next California cab or French pinot—this is about tracking the wild, unfiltered edge of the wine world through the forgotten vineyards of Eastern Europe, where tradition, culture, and rebellion ferment side by side. The conversation focused on peeling away the comfort (and sometimes the snobbery) of the usual wine stories and diving deep into what it means for a wine to actually taste like where it's from—right down to the hands, palates, and histories of the people making
podcast· 57:44· Ep 544Strikes, Somms, and Screwups: David Schulner's Wild Ride Beyond Hollywood
I am pretty sure you didn't catch the article in the Somm Journal written by David Schulner. And if you did, you were not as jealous as I was. Well, let's call it inspired. Trading the glitz of Hollywood for the chaos of the restaurant floor, David Schulner doesn't just pour wine—he pours gasoline on the genteel myths swirling around it. You'll hear what happens when a successful TV showrunner, fresh off the picket lines of the 2023 writers' strike, crashes headfirst into the closed ranks of Michelin-star restaurants. Forget those dreamy drone shots over gleaming vineyards; David Schulner exposes the cutthroat realities of wine service, the humiliations of being the new kid at 50, and why, even with a TV resumé, you can't buy your way onto the restaurant floor. If you still think wine is all velvet gloves and romantic stories, think again—this is one guest who's happy to spill the dirty secrets, right alongside the Pomerol. In this episode, you'll discover what hospitality really means
podcast· 51:40· Ep 543Are Michelin Stars Ruining the True Spirit of Great Restaurants? Patric Kuh Tells All
I first met Patrick at our favorite steak house in Manhattan Beach; the Arthur J. The wine list there is one of the most thought out I have seen in all my travels. It was Patricks first day there. We had an intriguing conversation and returned a week later to continue our discussion. Serendipitously, by me eavesdropping on a conversation, I learned that Patrick had authored a book: The Last Days of Haute Cuisine. I was seriously taken by this accomplishment and immediately found the book on Amazon and voraciously read it cover to cover. A stroy of food in America that had been untold prior. Patric Kuh knows a thing or two about the high wire act that is fine dining—after all, he's balanced on that tightrope both in kitchens and at critics' tables, with a sharp pen and a sharper palate. If you've ever dreamed of opening a restaurant, wondered what true "haute cuisine" actually means, or questioned why credit cards changed the whole dining landscape, this is the episode that will entice
podcast· 56:48· Ep 539Napa's Lost Magic: How Commerce Ruined Wine and What Jessica Kogan Wants to Fix
When you meet Jessica Kogan (in-person or virtual), it takes exactly 2/3's of a second to realize she is a force of nature...marketing nature as it were. Perhaps the most frequent guest on Wine Talks, each episode has had a unique viewpoint on the latest in wine marketing, data mining, and outside pressures. I welcome back, Jessica Kogan. If you think Napa is just for tuxedoed snobs or that wine tastings only happen in picturesque châteaus, wait until Jessica Kogan shakes up your tired assumptions. Jessica Kogan is the industry disruptor who believes the heart of wine isn't bottled in glass—it's poured out in the local grocery aisle, one wild, unfiltered conversation at a time. You'll hear how she's forging revolution from the retail trenches, ditching sterile focus groups for nearly a million real-life customer conversations every year. Here, sampling isn't just some checkbox—it's a battleground where authentic brand love is won, and the old guard of wine marketing is put on notice. F
podcast· 46:14· Ep 540Did Dr. Jan Krupp Abandon Medicine for a Vineyard Gamble That Changed Napa Forever?
You have not heard it all, contrary to the American colloquialism "Now...I've heard it all." I've seen many professionals trade in their shingle for the wine trade. Attorneys, eye doctors, MDs, and others. Most of the time they are seeking the lifestyle that is purported to belong to winemaking. For sure, this type of career move will test your resolve; many find out that it wasn't and isn't what they were seeking. Enter Dr. Jan Krupp, a celebrated Internist who got the calling. Can you imagine? Solid career, solid practice, helping others all tossed to the side of the road to enter the wine trade. But when he was told that his most desired property was virtually useless for wine grapes, he jumped at the opportunity- yes, jumped at the opportunity. This adventure would become the famed Stagecoach Vineyards....and turn into a multi-million dollar sale to Gallo. Trading a stethoscope for a shovel is not your everyday midlife crisis, but Dr. Jan Krupp makes it sound as natural as coaxing
podcast· 54:46· Ep 535The Wine World Needs to Wake Up: Jean-Charles Boisset on Biodynamics and Breaking Rules
It is official. Not a soul can visit the Napa Valley without witnessing the fingerprints of Jean-Charles Boisset. They are everywhere, and not because he is trying consume the entire valley, but because he earnestly believes in the soulfull value of an honest glass of wine. I consider Jean-Charles a friend, though he may not remember my name, he makes you feel like the only person in the room. Jean-Charles Boisset descends on the wine world like a storm in Baccarat—disruptive, dazzling, and unapologetically bold. He doesn't just challenge conventional wisdom; he shatters it, glass by glass. This episode swirls the sediment lying undisturbed at the bottom of wine's oldest traditions and asks if the industry is ready to face what floats to the top. For Boisset, the glass isn't just half full or half empty—it's a symbol of revolution. He questions why so many winemakers cling to synthetic shortcuts, and why the American dream of innovation dares to outshine the European obsession with lin
podcast· 57:50· Ep 534Husband and Wife Team Transforms Passion into a Thriving Wine Bar: Chuck and Amanda Azar
I was walking on Pier Avenue in Hermosa Beach and I spied some activity in what was a small French inspired restaurant which had closed months earlier. I decided to poke my head in a find you what was going on. Greeted by a smiling, pleasant woman, I sat at the new wine bar named Malendrina. And the conversation ensued as I was completely taken by Amanda Azar and the story of her and her husbanc, Chuck and their venture into enrtrepreneurship. Amanda Azar may be the only person who can make "torturing" her partner with bad wine sound like a priceless education, but that's just the tip of the bottle here. In this episode, you'll enter the world of two hospitality visionaries who've poured sweat, soul, and every saved penny into their dream—a wine bar born from decades inside both the supplier and distributor trenches of the wine industry. You'll hear stories of failures—10,000 wine brands, 99% of them doomed—and how the real magic comes not from corporate playbooks or celebrity endorsem
podcast· 1h 15m· Ep 533Luxury Wine Hospitality Exposed: Do Sommeliers Really Care About Customers?
I am fascinated with the idea of luxury brands like Dior, LVMH and Armani. It is clearly more than just diversification or trying to find new revenue streams. It is and has become part of the brand On a recent trip to Beverly Hills, I was invited to lunch with the group from Chateau Y'quem. I moved the entire schedule around (duh), to be there. And though I was remiss in remembering who fronted the hospitality, I was taken by the hospitality just the same. Now I am taken by the woman of was at the helm that day. Meet Fahara Zamorano. If you think the wine world is just swirling glasses and sniffing out tasting notes, Fajara Zamorano is here to flip your tablecloth. She strides into Wine Talks declaring, "You gotta remove the ego," and then proceeds to break down luxury wine culture not with snobbery, but with the kind of candor that leaves sommeliers and armchair tasters alike scrambling to rethink what it means to appreciate wine. Raised in the vine-studded valleys near Santiago, with