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Young professionals want to love wine—but the industry keeps getting in its own way. @winewithjon gathers voices from across the business to figure out what needs to change. Winemakers, merchants, sommeliers, influencers, and educators share what’s working, what’s failing, and where we go from here. An industry conversation about wine’s future and how tech is changing everything. CEO of Preface Wine in Delray Beach, Florida.
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업데이트 빈도:
weekly
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31 minutes
게스트 인터뷰
영어
미국
에피소드 31 개
2026년 1월 26일부터
episodic
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I was on a hillside in Napa, twenty minutes into geeking out about a vineyard, when my friend Chandler — whocould not care less about the Harlan family tree — started beaming. I asked her why. "I’m just excited to see YOU so excited."
That’s this whole episode. She caught the feeling, not…
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Doug Frost's uncle poured him a 1968 Louis Martini SpecialSelect Pinot Noir when he was fifteen — his first glass of wine ever. He told that story so often that Mike Martini eventually sent him a bottle of the same wine, which he used to ambush his aunt and uncle at dinner decades later. He has a d…
Ray Isle's first real memory of wine is lying on a floor incollege while someone squeezed it into his mouth from a bag.
The bottle that actually changed things was a Diamond Creek Volcanic Hill Cabernet at a dinner in the late eighties — first sip whatever, third sip what the hell is this. He was …
How much would you spend on an idea that every analyst says is dying? This spring, Constellation Brands answered: two hundred million dollars.
The Robert Mondavi Winery reopened in Oakville in April after a three-year renovation — at the exact moment Silicon Valley Bank was telling the wine industr…
Jacqueline Coleman is a fourth-generation Miamian who hasbeen covering South Florida wine since 2013 — but the whole thing started in Virginia, where a DC day job and a weekend discovery that there was wine country forty-five minutes away turned into a blog called History & Wine.
One of her ear…
This week: Amanda McCrossin —SommVivant — on why the wine industry doesn’t have a simplification problem, ithas a translation problem.
Amanda is a certified sommelier who ran the wine program at PRESS in Napa and has since built an audience of roughly half a million people by making wine feel appro…
Four guys at a steakhouse order bourbon, an old fashioned, and a beer — and the guy who actually wants the Barolo orders bourbon anyway.
This week's essay is about that hesitation. Wine is five thousand years old and was never gendered anywhere — until, in about forty years, American culture quiet…
This week: Raj Parr — one of the most influential sommeliers America has produced — on why he left the dining room for the dirt.
Raj ran the wine program for the Michael Mina Restaurant Group, co-founded Sandhi and Domaine de la Côte, helpedlead the push toward balance in California wine, and co-wr…
In 1993, a working actor planted five acres of pinot noir at the bottom of the world, in a region most people said was too cold to grow anything serious. His neighbors thought it was ahobby.
Sam Neill died last month, and two completely different sets of obituaries ran for the same man — one for th…
What did your parents actually drink — not what they taught you about wine, but what was in the fridge? This week is a solo essay about that question, and the pattern it reveals: every generation rejects the wine its parents loved. Jug wine became Robert Parker's scores. The boomers' big Napa Cabs …
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