🎧Episode 227: An Infamous Cult Nearly Upended Oregon Wine

The Rajneeshees, the 1980s religious group known for taking over a small town and poisoning salad bars, were well on their way to usurping the state’s wine industry, too. Read more at https://www.wineenthusiast.com/culture/podcasts/wine-enthusiast-podcast/rajneeshpuram-wine/. Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.com. Remember to rate and review us on Apple Podcasts, Spotify, or wherever you listen to podcasts. For more episodes, check out our website: https://www.wineenthusiast.com/wine-enthusiast-podcast/ Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. FOLLOW US: TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast

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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

🎧Episode 227: An Infamous Cult Nearly Upended Oregon Wine

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🎧224: Fermentation Step by Step