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#21 Dawn Davies MW - Wine Masterclass: Regions, Varieties, Terroir, Biodynamic, Natural, Tasting, Closures, Storage, Enjoyment
Dawn Davies is a certified master of wine, former sommelier to the star, former head wine and spirits buyer for Selfridges, and has been the head wine and spirit buyer for the Whisky Exchange for the past 8 or 9 years.00:00 What is Wine?01:40 Where is Wine Made? Climate, New World & Old World, History, Soil08:56 Wine Producing Regions of Note15:19 Tasting Chablis, Comparing Wines, Intro to Terroir, Malolactic Fermentation, Lees27:10 Tasting Californian Chardonnay31:47 Wine Agriculture, The Life of a Grape Vine, Phylloxera, Yields, Quality41:45 How Much to Spend on Wine, The Wine Market, Packaging, Penfolds Vineyard, FMC51:14 Wine Closures - Cork vs. Screw Cap - Cork Taint, Smelling Corks, Oxidation, Other Faults1:02:20 Tasting Pinot Gris, Pinot Grigio, Regional Variations1:05:45 How to Explore and Order Wine1:10:40 Categorising White Varieties by Flavour: Chardonnay, Chenin Blanc, Sauvignon Blanc, Riesling, Viognier1:17:10 Tasting Orange Wine, Wine Colour, Rosé, Tannin, Skin Contact, Orange Wines1:27:19 Natural, Organic & Biodynamic Wines1:40:13 Wine Additives: Sulphites, Chaptalisation, Water, Acids - Economics1:45:10 Wine Labelling, Deciphering Regions in Europe, Profiling Flavour, Appreciation1:51:00 Tasting Italian Frappato, Tasting Technique (slurping), Wine Temperature, Storing Open Wine1:56:36 Tasting Argentinian Cabernet Franc2:00:26 Categorising Reds by Flavour: Pinot Noir, Merlot, Cabernet Sauvignon, Syrah, Malbec2:04:08 Quick-fires: Wine Glass Shape, Letting Wine BreatheWines tasted:https://www.thewhiskyexchange.com/p/79526/chablis-village-domaine-jean-collet-2022https://www.thewhiskyexchange.com/p/81285/au-bon-climat-wild-boy-chardonnay-2022https://www.thewhiskyexchange.com/p/82836/pinot-gris-rockburn-2023https://www.thewhiskyexchange.com/p/81875/troupis-hoof-lur-moschofilero-orange-rose-wine-2023https://www.thewhiskyexchange.com/p/80866/les-cretes-la-sabla-2021https://www.thewhiskyexchange.com/p/83641/mauricio-lorca-natural-cabernet-franc-malbec-2023Follow me: https://www.instagram.com/tristanstephenson/?hl=en-gbFollow Dawn: https://www.instagram.com/dawndaviesmw/?hl=enThanks to this episode's sponsor: Fever-Tree
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2:10:05
#20 Lyndon Higginson - UK's Greatest Bar Entrepreneur, Dive Bars, Inspiration, Rum, Manchester
Lyndon is the designer a co-founder of more than 20 bars, pubs and restaurants in the UK including Crazy Pedros, Bunny Jackson’s, Junkyard Golf, Cane & Grain, and Southside. Through a complex range of business partnerships he has conceptualised and built these venues over only a little more than a decade, becoming probably the most successful British bar entrepreneur of his generation. Beyond the headache inducing range of bars, perhaps most remarkable of all is that he has achieved this without the need for external investors. Lyndon is one of my best friends, so I have plenty of prior knowledge as to how how his mind works, and to my own mind it is the strength of the concepts and the subsequent investment into them by his teams that have garnered and maintained appeal from the public. That, and Lyndon’s seemingly insatiable appetite for opening more and more bars. When the rest of us shut down our venues during Covid, Lyndon was working three new openings and personally working in site whenever he could. During the conversation you can expect to learn a bit about Lyndon’s design process, where inspiration comes from, the role of food in his bars, how he went from managing a small Tiki bar in the northern quarter to employing more than a thousand people, our thoughts on the rum and tequila categories and their politics, why dive bars are so great, and much more.To support this podcast please like, subscribe, and rate it. 00:00 How to Build a Dive Bar04:58 Brothers Three Lounge in New Orleans07:30 Lyndon’s Journey into Bars - Keko Moku, Liar’s Club, Cane & Grain14:00 The Origins of Junkyard Golf & Bunny Jackson’s20:00 Designing a Cohesive Brand - Being Disruptive, Bad Reviews, inspiration, El Batay28:28 Food as Marketing - 7 Million Chicken Wings30:18 Rum - Obsession & Politics, Rum GI’s, Rum Sugaring38:00 Tequila & Mezcal - Southside, Ocho, Crazy Pedros, Mezcal Sustainability46:25 Balancing Passion & Business50:40 Interval: Best Debut Album, Stone Roses, Counting Crows51:55 Merchandise - T-shirts, Stickers, Menu Design57:16 Hands-on Bar Building - Southside1:01:10 New Concepts vs. Copy & Paste1:05:40 Dive Bars - People & Places, Barbados1:10:49 New Bars - Looking Forward1:16:00 Legacy1:18:30 ManchesterThis episode is sponsored by Fever-Tree Mixers :)
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1:23:47
#19 Ian Stirling - Building a Vertical Distillery, Port of Leith, Fermentation, Regeneration, Sherry, Legacy
Ian Stirling is the co-founder of the Port of Leith Distillery, located in the historic port of Leith, Scotland. He’s also the co-founder of Lind & Lime Gin and runs a wine and spirits bottling and import business.The Port of Leith Distillery is one of the most remarkable in the world — a vertical distillery built like a tower block in an urban landscape. It holds the unique distinction of being the tallest distillery in the world. Whisky production began there about a year ago, but there’s so much more to explore in this conversation.We dive into the architectural challenges of building a distillery vertically, the sustainability and energy-saving benefits (or lack thereof), and the economics of building a distillery from scratch. We also discuss the process of designing a whisky character before you truly know how it will mature.The episode touches on the fascinating history of Leith — its regeneration, its legacy as a major trading port, and its role as a former global powerhouse of whisky blending. We also discuss why Scotch whisky is traditionally aged in sherry casks, and along the way, we chat about sherry and port too.This episode is sponsored by Fever Tree Mixers
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1:12:17
#18 Charles MacLean MBE - The Scotchfather, Writing, How To Taste, Favourite Drams, Luxury Scotch, Historic Whisky, Charity, Legacy
Charles Maclean is a renowned Scottish whisky writer, expert, and author. He has written numerous books on the subject, including Whisky: The Water of Life and Scotch Whisky, and specialises in the history and culture of scotch whisky, along with the sensory evaluation of its appreciation. This interview took place at his residence in Edinburgh.Expect to hear about Charlie’s earliest experiences with whisky on the Isle of Arran and at Glenlivet, how his writing career began, how to assess, appreciate and enjoy whisky, what Charlie thinks of the modern whisky market, when in history the best time to be a whisky drinker was, the challenges that new distilleries face, plus loads of history dotted throughout, and much more.Thanks to our sponsor for this episode: Fever-Tree Mixers
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3:10:28
#17 Jack Stein - Rick Stein, Television, What Chefs Eat, Fishing Industry, Cornwall
Jack Stein is a chef, author, and TV personality. He is the executive head chef of Rick Stein Group including the Seafood Restaurant in Padstow, Cornwall, which recently celebrated its 50th birthday.On the episode we talk about 50 years of The Seafood Restaurant—how it all started as a nightclub, its transformation into a culinary institution, and what the future holds as Jack and his brothers take the reins. We explore the evolving hospitality landscape, from the impact of TV and social media to the challenge of attracting a new generation of diners. Jack shares his thoughts on whisky, wine, and the unexpected eating habits of chefs behind the scenes. We also get into his travels across Central America, his time in world-class kitchens, and his vision for expanding the Stein brand, including a potential London fish bar.To support this podcast please rate it and subscribe. Thanks
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1:43:58