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Botany & Barrels

By: PodcastOne
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  • Summary

  • Want to casually learn more about wine, plants, and food while having a good laugh? Hosts Gaby Rapp and Nina House do exactly that! Former Chef, Gaby, and Botanist, Nina, will taste a new bottle of wine each week and tell you all about it. You’ll learn how to taste like a sommelier (that’s a fancy wine drinker) and learn more about the grapes you’re drinking so you can impress your date, the wine snob in your life, or a pretentious co-worker! We will let you know what we’ll be drinking each week so you can drink along with us or you can sit back and enjoy the show. New episodes drop on Thursday. @botanyandbarrels
    Copyright © 2002-2024 PodcastOne.com. All rights reserved.
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Episodes
  • MONTEZUMA

    MONTEZUMA
    Mar 17 2022

    This is the final episode of the season for Botany & Barrels! The show will be taking a little break and will come back new and rejuvenated. For our season finale, we have Nina's final bottle from the Finger Lakes region of New York State from Montezuma Winery. This 2020 La Crescent is unique in that it was designed to withstand frigid temperatures! Listen in to find out more about this Finger Lakes wine.
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    37 mins
  • SMARAZEN

    SMARAZEN
    Feb 24 2022

    This week we're enjoying the flavors of Spring early with a Micro Mariotti Smarazen Bianco "Pet Nat!" This blend of Trebbiano and Malvasia di Candia has bold, tangy, citrus flavors and is grown in sandy soil on 50-100 year old vines!

    "Botany & Barrels" theme produced by Bryan Kastelan.
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    48 mins
  • QUAIL OAK

    QUAIL OAK
    Feb 17 2022

    This week we'll be trying the very accessible Quail Oak Chardonnay! Typically retailing for around $4, this #California white has been called "unpretentious" with notes of butter and peach. Will this be another example of a low cost, high Quail-ity wine? Or is this one for the birds? Listen to tomorrow's episode to find out!

    *We're not sorry for the puns

    "Botany & Barrels" theme produced by Bryan Kastelan.
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    34 mins
Art Cooking Social Sciences
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