🎧Ep. 2820 Italianity for Me Is: Embracing the Roots We Once Hid with Anthony Giglio

He is Wine Director for the American Express Centurion Lounge network, a longtime contributing editor to Food & Wine, and the author of 11 books on wine, cocktails and travel, including Passport to Italian Wine, Cocktails in New York, and the annual Food & Wine Wine Guide. In this episode, Jessica is in conversation with sommelier, author and storyteller Anthony Giglio, to explore what it means to grow up Italian in America and the legacy an immigrant great-grandfather can leave behind.

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🎧224: Fermentation Step by Step

Fermentation step by step In this solo episode, Jim Duane walks through recent harvest and fermentation decisions for the 2026 Chardonnay, Merlot, and Cabernet Sauvignon at Seavey Vineyard. He explains whole-cluster pressing and press cuts for Chardonnay, why he allows some early juice oxidation, and how he handles settling, nutrients, and barrel fermentation. For Merlot, he covers fruit processing, a cold soak, tartaric acid adjustment, native fermentation, nutrient timing, pump-overs, and malolactic bacteria. Jim also discusses how vineyard conditions and juice chemistry shape his choices, including high potassium and pH, the misleading early titratable-acidity readings in red grapes, and why Brix alone cannot confirm that a wine is dry. He shares his nutrient-dosing approach and his plans for extended Cabernet maceration, tasting daily and keeping free-run and press wine separate. This episode is brought to you by the Sentia Wine Analyzer from Scott Laboratories. Sentia is a handhel

🎧Ep. 2820 Italianity for Me Is: Embracing the Roots We Once Hid with Anthony Giglio

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🎧224: Fermentation Step by Step