In the final episode of the year, Janina is joined by Laura Oskwarek, Director of Winemaking at Silver Oak, to explore one of the most fascinating (and often overlooked) elements of winemaking: oak. Together they taste and compare Silver Oak’s Napa Valley and Alexander Valley Cabernets, dive deep into Silver Oak’s unique in-house cooperage, and unpack everything from tree selection and seasoning to toast levels, sustainability and style. A rich, geeky and festive deep dive into Cabernet, craftsmanship and the people behind one of California’s most iconic wineries.

03:32 Laura’s scientific background - from microbiology and Yale to winemaking.

04:52 Choosing wine as a career: the moment wine replaced medicine.

06:32 Early lessons from Schramsberg and Nickel & Nickel - teamwork, terroir and patience.

11:55 How Silver Oak has evolved over the years - sustainability, innovation and precision.

14:18 Precision viticulture explained: data, technology and giving each vine exactly what it needs.

15:45 Water management at Silver Oak - recycling systems and the famous purple hoses.

17:55 Owning their own cooperage - why it’s so rare and why it matters.

18:56 How a tree is chosen to become a wine barrel - straight trunks, diameter and quality.

20:56 Missouri oak vs French oak - grain, flavour profile and why Missouri stands out.

24:39 Seasoning vs toasting - what they really mean and why they’re not the same thing.

28:16 Choosing oak for flavour and texture - matching seasoning and toast to the wine style.

32:24 How far can you push oak? Experimentation, blind tastings and finding the limit.

33:43 Janina’s tasting notes: Alexander Valley vs Napa Valley Cabernets.

35:04 Tasting comparison: Silver Oak Alexander Valley vs Napa Valley Cabernet - fruit profile, structure, oak and power.

38:19 Inside Silver Oak’s toasting area - fire pits, slow toasting and craftsmanship.

40:02 Roasted marshmallow and caramel - the aromas of toasted barrels.

42:30 How much does a barrel cost and how long does it take to make one?

45:13 Another key difference between American and French oak - sustainability and efficiency.

46:20 Climatic differences between Alexander Valley and Napa Valley.

49:01 Where to buy the wines in the UK current vintages and pricing at The Wine Treasury £132 Alexander Valley Cabernet 2020 and £240 Napa Valley Cabernet 2020

50:28 Being a woman in wine - leadership, mentorship and cultural change.

52:44 A joyful harvest memory - costumes, sparkles and a true “glitter moment.”

54:39 American oak in one sentence.

55:16 Napa or Alexander Valley - where is the magic right now?

56:03 Toast levels: light, medium or heavy?

56:19 Cabernet pairing - steak or dark chocolate?

56:53 One wine region everyone should visit next.

📩 Questions or feedback? janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Until next year – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list

In this episode, Janina welcomes Tom Hewson, champagne correspondent for Decanter and creator of Six Atmospheres, to explore one of her favourite topics: the evolving worlds of Champagne and English sparkling wine. They dive into climate shifts, grape varieties, lost cépages, yields, soil diversity, younger producers, pruning rules, and what the future might look like for both regions. A deep, insightful and truly geeky conversation for sparkling wine lovers.

02:19 From jazz musician to sparkling wine specialist - Tom’s unexpected journey.

03:55 Is another English Wine Report coming? Janina asks about future editions.

04:34 Behind the scenes of tasting and writing large regional reports - workload, scale and logistics.

05:57 Comparing vineyard size: hectares planted in England vs Champagne.

07:20 “How big is Champagne?” — breaking down vineyard numbers and grower totals.

09:40 Janina asks whether England is close to defining its own “grand cru” sites; Tom responds on regional potential.

12:42 Comparing English regions: southeast vs southwest, the north, and Wales - how climate shapes categories.

15:41 How climate change is affecting Champagne and England differently - and why “warmer” doesn’t always mean “easier.”

18:29 Maritime vs continental climates - should England and Champagne really be compared?

24:09 Janina asks about Voltis, the first hybrid grape permitted in a French appellation.

25:48 Tom’s experience with lost or forgotten Champagne varieties (Arbanne, Petit Meslier).

31:33 Land prices: cost of vineyard land in Champagne vs England - and why experimentation is easier in the UK.

34:19 Younger Champagne producers embracing Meunier and the rise of single-varietal Meunier wines.

38:27 How much chalk does Champagne actually have? And why England’s soil diversity could be an advantage.

41:26 Is soil diversity a benefit or a complication for England’s future?

44:04 Yields: England vs Champagne - narrowing gaps and the impact of controlled limits.

45:02 What yields Champagne would have without regulatory controls.

47:33 England’s upward trend in yields and how hobby vineyards distort averages.

49:27 Pruning systems: Champagne’s strict rules vs England’s flexibility - should England adopt more structure?

51:37 Sustainability and biodynamics: how both regions are adapting under environmental pressure.

55:34 Agro-tourism in England and Champagne

57:58 Tom’s final recommendations and key takeaways for sparkling wine lovers.

📩 Questions or feedback? janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and listed among the top UK wine podcasts by Feedspot.

RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Listed #22 on Drinks Retailing’s 2025 Most Influential People in Drinks

In this episode, Janina sits down with Cristina Torres, fifth generation of the iconic Torres family and the new voice leading Marimar Estate in Sonoma. They explore the family’s Catalan roots, Marimar’s groundbreaking journey as a woman building a winery in California, the rise of Albariño and Godello in Russian River Valley, sustainability, Pinot Noir clones, and what the future looks like as Christina steps into leadership. Janina also tastes the Christina Pinot Noir and explains why she finds it one of the most romantic Pinots she has ever tried.

02:19 Marimar’s cookbooks and why they’re perfect for Christmas gifting.

02:55 Torres’ ancestral grape recovery project — 139 sites, micro-vinifications and standout varieties like Forcada.

04:52 Christina’s first harvest at DeLoach - the shock, the workload, and what she learned.

05:30 Childhood memories of wanting to join the family winery.

06:55 Five generations of Torres winemaking since 1870.

08:14 How Christina and Marimar work together and manage the mother-daughter dynamic.

11:00 Marimar’s pioneering story: emigrating from Franco-era Spain and founding a winery in California.

13:22 What makes Russian River Valley unique: fog, Pacific influence, cool climate.

15:12 Whether Green Valley is the coolest AVA in Sonoma.

16:41 Christina’s years in the UK at John E. Fells and how they shaped her career.

19:40 Differences in leadership style between mother and daughter.

21:26 Early plantings of Chardonnay and Pinot Noir at Marimar Estate.

23:04 Albariño in Sonoma - similarities and differences compared to Galicia.

24:27 Godello in Russian River: aromatics, texture, concrete eggs and fan favourite status.

27:04 The first (too cold) Albariño attempt in Sonoma Coast.

28:18 Why Pinot Noir remains their flagship grape.

29:43 The Christina Pinot Noir: barrel selection, extra ageing, structure and depth.

31:19 Janina’s tasting notes - a romantic, perfumed, seductive Pinot.

33:12 Where to buy the wines in the UK (Vinum £2019 £65.20).

34:00 The estate dogs and their enthusiastic greetings.

35:09 Winery vs. house - the masía architecture and events at Marimar’s home.

36:03 The Torres legacy: sustainability and ancestral grape recovery.

37:58 The suitcase-cuttings story and the visit from the inspector.

38:28 Janina reflects on why Marimar is such an inspirational figure.

41:11 Pinot Noir clones: 115, 667, 777 and Pommard.

42:17 What makes Pommard so balanced and expressive.

43:52 A vineyard surprise: the tiny Mencía trial block.

45:17 Fun story - six-year-old Christina baking cookies for the future King of Spain.

To follow Marimar Estate on Instagram CLICK HERE and Christina Torres CLICK HERE

📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk Until next week – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list

In this festive episode, Janina sits down with Duncan Gammie, founder of The Wee Vinoteca, to build the ultimate Christmas Wine Box. Together they explore pairings for classic holiday dishes, taste through six standout bottles, and unpack why English fizz, Greek Assyrtiko and South African Chenin Blanc belong at your Christmas table this year.

[01:37] The Christmas Pairing Game begins - smoked salmon, prawn cocktail, Stilton, roast turkey, roast beef, nut roast, mince pies, sticky toffee pudding and panettone - what are the perfect wine pairings?

[21:45] Duncan shares his background, how The Wee Vinoteca started, which recently won Wine Club of the Year from IWC.

[24:26] Introducing the Christmas Wine Box - six wines designed to cover the entire holiday table with versatility and balance.

[24:48] Black Chalk Classic Cuvée – English Sparkling Wine (Hampshire, UK) Duncan explains chalk soils, vintage differences, and why English sparkling has become a staple for holiday starters, seafood and celebrations.

[29:04] Visiting English vineyards - where to go.

[31:35] Muses Estates, Assyrtiko (mainland Greece) A structured, saline white that handles seafood, richer starters and vegetable dishes. Duncan compares mainland Assyrtiko with Santorini, discussing old vines, wild ferments and gastronomy pairings.

[37:45] The conversation widens to Greek grapes and styles – Assyrtiko, Xinomavro, Savatiano, Roditis and today’s fresher, high-quality Retsina – with advice on discovering them by the glass or in tastings.

[39:20] Brookdale, Old Vine Chenin Blanc (Paarl, South Africa) Why Chenin shines at Christmas: texture, generosity, acidity and ageing potential. References to producers like Lismore and stylistic comparisons to white Burgundy.

[43:40] Roccafiore, Sangiovese (Umbria, Italy) Fresh Italian red ideal for antipasti, turkey and Boxing Day dishes. Duncan highlights its balance and easy versatility and contrasts Sangiovese from this inland region with Chianti and explaining how Umbrian Sangiovese offers softer tannins and great value. And discussing Sagrantino grape.

[47:51] Hey Diddle, Malbec/Cabernet Sauvignon (Claire Valley, Australia)

Discussing the Claire Valley, and what is happening in this region, alongside practical tips on opening bottles sealed with wax.

[51:54] Diatominist, Pedro Ximénez (Jerez, Spain)

Explaining how PX sits within the broader (and sometimes confusing) Sherry styles and why this luscious, nutty, treacle-like dessert wine blows people’s minds at Christmas fairs.

[57:17] Duncan and Janina note that PX is usually perfect in small pours, talk about visiting Montilla-Moriles near Córdoba, and tempt listeners with the idea of tapas-hopping through a city that boasts four UNESCO World Heritage Sites.

[57:46] Asked which wine he always opens at Christmas that isn’t necessarily in the box, Duncan admits it’s English fizz – a sparkling wine he and his wife love and a non-negotiable part of their celebrations.

[58:26] To visit The Wee Vinoteca, visit their site HERE and you can purchase The Staff Christmas Picks Case CLICK HERE.

📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk

Until next week – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list

In this episode, Janina sits down with Natasha Hughes MW, author of The Wines of Beaujolais, to explore one of France’s most misunderstood wine regions. They discuss why Beaujolais is far more than simple Nouveau, how over 300 soil types and multiple winemaking styles shape the wines, and why Gamay can age beautifully. Natasha shares insights on the diversity of the Crus, the role of granite and diorite, old vines (including pre-phylloxera parcels), climate-driven changes, and the rise of exciting new producers bringing fresh energy to the region.

📚 Find Natasha’s book: The Wines of Beaujolais (Academie du Vin) 💸 Use code EATSLEEP15 for 15% off

[00:32] Beaujolais Nouveau Day recap and shifting the focus to the deeper complexity of the region. [03:22] Natasha’s journey into wine, building a writing career, and the challenge of becoming a Master of Wine. [08:39] Why Beaujolais? Natasha on the region’s history, struggles after the Nouveau boom, and its current revival. [10:09] The biggest misconception: Beaujolais reduced to simple, fruity Nouveau. [11:51] 300+ soil types in a compact area - and how geology, altitude, and exposure shape wine style. [15:22] Winemaking styles in Beaujolais: Burgundian, semi-carbonic, full carbonic, and thermovinification - and why “bubblegum” is not from carbonic maceration. [19:30] Choosing a Beaujolais by style: pink granite (fine, perfumed, red-fruited) vs. diorite (darker, richer, more structured). [22:57] Chiroubles: high altitude, 100% pink granite, floral, herbal, with a wild crunchy freshness. [24:37] Morgon & Moulin-à-Vent: the opposite profile - powerful, age-worthy, and sometimes reminiscent of Pinot Noir, Syrah or even Nebbiolo. [28:31] Old vines and pre-phylloxera parcels - why Beaujolais is a treasure trove of historic vineyards. [39:20] Rising stars and undervalued areas: Beaujolais Villages and exciting producers such as Domaine Les Garçons, and Domaine de la Grosse Pierre (Pauline Passot). [48:10] Closing anecdote: a 1932 auction story that turned a missed opportunity into extraordinary luck.

📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk

Until next week – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list

In this sensory-driven episode, Janina is joined by Sietze Wijma, founder of The Art of Tasting, to explore how flavour molecules shape our experience of wine. From chemistry to culture, Sietze shares how our environment, memories, and even our saliva can change what we taste in the glass.

Together, they unpack the science behind wine aromas, tasting faults, and why perception is as much about learning as it is about the senses.

[00:26] Janina introduces her guest, Sietze Wijma, recognised at the 67 Pall Mall Global Communicator Awards for his work blending sensory science and wine education.

[01:49] Quick wine fact — how saliva enzymes alter sweetness and release fruity aromas in Sauvignon Blanc. Based on info from The Cynic’s Guide to Wine by Sunny Hodge (Guest on Ep 232)

[03:41] Sietze explains The Art of Tasting and how adding isolated flavour compounds helps students identify key aromas.

[04:31] How flavour molecules like those in green bell peppers naturally occur in wine.

[05:28] Using “spiked” neutral wines as a training tool before tasting commercial wines.

[06:19] Butter, vanilla, and yogurt notes — breaking down malolactic fermentation, oak ageing, and lees stirring.

[08:00] How culture shapes perception: diacetyl (buttery aroma) described as baklava in Turkey or dahi in India.

[09:36] Sietze’s journey from studying flavour chemistry in beer to founding his own wine-focused aroma lab in the UK.

[11:03] The “bird-watching” analogy — tasting is about recognition, not sensitivity; anyone can train their palate.

[12:57] Identifying key wine aroma families — pyrazines, TDN, and rotundone — and how they appear in specific grape varieties.

[13:55] Pyrazines and their link to green bell pepper notes in Sauvignon Blanc, Cabernet Franc, and Carménère.

[15:10] TDN and the petrol character in Riesling — how sunlight and bottle age intensify the aroma.

[17:04] Rotundone and the black-pepper signature of cool-climate Syrah and white-pepper notes of Grüner Veltliner.

[20:04] How different cultures interpret the same aroma — ginseng and pyrazines in Chinese Cabernet Sauvignon.

[21:27] The “ladybug taint” — an uncommon wine fault caused by crushed beetles releasing pyrazine compounds.

[23:32] Common wine faults explained: cork taint (TCA), reduction, light strike, oxidation, and brettanomyces.

[28:09] Story time — Sietze recalls mistaking oxidation for an open-too-long bottle in Austria.

[30:14] Brettanomyces and the fine line between savoury complexity and spoilage.

[32:31] The Château de Beaucastel example — when Brett becomes part of terroir and debate.

[33:13] Tasting myths: why aromas like “green bell pepper” don’t mean actual allergens in wine.

[34:37] How to improve blind tasting skills at home using aroma kits and DIY spiked wines.

[36:28] Why tasting side-by-side is key to better identification and learning.

[37:55] The “mouseiness” fault — why some aromas appear only after tasting due to pH and acidity.

[42:46] Helen Keller’s quote on scent and memory — a poetic close to a science-rich episode.

📩 Questions or feedback? Email: janina@eatsleepwinerepeat.co.uk 📸 Instagram: @eatsleep_winerepeat 🎥 YouTube: Eat Sleep Wine Repeat 🌐 Website: www.eatsleepwinerepeat.co.uk

Until next week – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION: – Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025) – Shortlisted, IWSC Emerging Talent in Wine Communication (2025) – Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list