Organic Wine Podcast

Stephen Hagen and Andrew Smith are my guests on this episode, and we’re talking about Antiquum Farm in Oregon. Antiquum is Stephen’s family farm where Andrew runs the cellar, and where they practice Grazing-Based Viticulture, or what Stephen calls Joy Based Agriculture, and I believe he’s doing for grape farming what Joel Salatin has done for regular farming. Antiquum is a vineyard ecosystem specifically designed to enable nearly year-round high-intensity managed grazing of kune kune pigs,...

My guest for this episode is Christopher Renfro of The Two Eighty Project. If you haven’t had the pleasure to learn about what he’s doing with wine in San Francisco, you’re in for a treat. Christopher spent much of his childhood in Germany, which allows him a bit of an outsider’s perspective on the culture of the United States that is refreshing and extremely relevant. He has a big vision for the kinds of things he wants to accomplish. We jump right in to discuss the foundational...

In this special episode I’m going to clear up a far to common misunderstanding about how much it costs to get certified organic or biodynamic (Spoiler alert: it doesn't cost a lot to get certified.) But I’ll also raise some of the complicated but important questions about whether it’s worth getting certified. I give an in-depth look at the actual fees and costs of the three year transition period for becoming certified Organic and Biodynamic, using a 20 acre vineyard as an example, as well...

My guest for this episode is Martin Bernal-Hafner. Martin is doing some beautiful and hard work in Mendocino County for Alta-Orsa on a vineyard that is as difficult to farm as it is magical. Martin may be the perfect guy for such a difficult job. He’s humble and unassuming, thorough and careful, with kindness and patience to boot. And maybe that’s why you haven’t heard of him or Alta Orsa, but that, and the kind of farming he’s doing despite herculean challenges, are exactly why I wanted to...

By looking at wine from a different perspective, I think we can gain a greater appreciation and understanding of it, and also get some inspiration about how we could think completely differently about it, and how that might make it something less exclusive, more sustainable, and more fun. My guest for this episode is Sandor Katz. Sandor is the author of the books Wild Fermentation as well as The Art of Fermentation – which could be considered the fermentation Bible, and for which he...

Olivia Maki and Mike Reis are my guests on this episode, and they are the owners of Redfield Cider Bar in Oakland, California! Redfield is one of just a handful of bars anywhere dedicated to Cider, as well as natural wine, and Olivia and Mike give us an in-depth exploration of what it takes to open and run such a bar… during a pandemic, no less. If you’ve ever dreamed of opening your own bar, this episode will give you the nitty gritty of what goes into it… and you may want to change your...

Ellen Cavalli is the co-apple grower, gleaner, forager, cidermaker and owner of Tilted Shed Cider Works, in Sonoma, California. She has a past career in publishing and continues to have a hand in the zine called Malus. I just discovered Malus thanks to Ellen, and I love it and highly recommend checking it out. At only 10 years in business, Tilted Shed has achieved serious notoriety in the west coast new wave of cider, and this conversation with Ellen is about to show you why. Ellen is as...

Mimi Casteel started her journey by going to the forest. She found she could not save the forest from within, so she went to the farm. But she found she could not save the farm from within either, so she has recently taken the next step in her journey, and that was why I wanted to have this conversation with her… to ask her what that next step is, and why she’s taking it. But more than offering just the answers to these questions, Mimi offers us an urgent call to make big changes. She...

Todd Cavallo is the vingneron, with his partner Crystal Cornish, of Wild Arc Farm in the Hudson Valley of New York. This is a dense, practical and at times technical interview about being a thoughtful ecological producer of natural wine in the Northeast US. I I was taking notes. Among so many other helpful nuggets in this interview, you’re going to get some amazing tips about how to produce a natural piquette from the guy who started the piquette revolution. I love that this conversation...

Gary Paul Nabhan is an Agricultural Ecologist, Ethnobotanist, Ecumenical Franciscan Brother, and author of over 30 books. His work has focused primarily on the interaction of biodiversity and cultural diversity of the arid binational Southwest. He is considered a pioneer in the local food movement and the heirloom seed saving movement. A first-generation Lebanese American, Nabhan was raised in Gary, Indiana. He worked at the headquarters for the first Earth Day in Washington DC Gary has...

Quinn Hobbs, the founder and owner of Hollow Wines, is my guest for this episode. Quinn is based here in the Los Angeles area, but makes wine in the Central Coast. I don’t think it’s inaccurate to call Quinn a maverick. He wants to build Hollow Wines to be the Gallo of sustainable, environmentally positive wine, and shake up the wine industry. Hes going big, and thinking big. Quinn takes a holistic perspective on what it means to farm responsibly, wants to make it more acceptable to buy...

It’s a pleasure to introduce you to Rob Durham of Durham Cider and Wine Company in this episode. Rob is rocking the California Central Coast Cider scene, but also makes cider that represents the entire west coast of the US. Rob’s journey to start Durham Cider and Wine didn’t follow a straight path, so this conversation rambles around a bit uncovering fascinating and really admirable insights into his knowledge and experience at every turn. Rob has crossed North America on a bike, owned an...

As we continually strive to move our winery, Centralas, in the direction of becoming a more ecologically thoughtful and environmentally beneficial winery, I became convinced that prickly pears need to be an important part of what we do and what we promote as Los Angeles based winery. Prickly pears are native to Los Angeles and other parts of the South West, and have been tended and used here for thousands of years. The entire cactus is useful and edible. I foraged and picked them this year...

On this episode we get a comprehensive step-by-step how to make sparkling cider from Autumn Stoscheck and Ezra Sherman of Eve’s Cidery. This is Cider Making 101, from the folks who have achieved OG status in the New York cider world because they’ve been at this for over 20 years and have mentored and collaborated with many of the folks who now have successful cideries of their own. I don’t want to over-hype them, but learning cider making from Autumn and Ezra is the equivalent of learning...

Steve Selin is the proprietor of South Hill Cidery in Ithaca New York, where he farms apples organically and makes beautiful cider and music. Wendy and I stumbled upon South Hill Cider on a recent visit to the Fingerlakes region, and I was just so impressed by the quality of the ciders that I returned to get a chance to chat with the person who was responsible. After a brief 5 minute conversation with Steve, I knew I wanted to interview him, and I think you’ll see why. As I was getting to...

How does the way we grow and make and drink wine fit into a historical and ecological perspective? What is the importance of organic or biodynamic or regenerative ways of farming grapes? How are we related to grapes, and what does that mean for our relationship with all of nature? Is the climate crisis really a cultural crisis? And what are the solutions to the cultural climate crisis that now threatens both our wines and our lives? These and many other questions are addressed in this...

Garret Miller is one of the people responsible for Finger Lakes Cider House just a few minutes outside of Ithaca, New York. Nestled in the narrow strip of land between the two largest finger lakes, Finger Lakes Cider House is at the epicenter of the new cider renaissance in the North East US. Garret’s farm is using regenerative organic polyculture to produce organic fruit and veggies, and making some of the tastiest ciders and local farm to table food you can find. I’ve wanted to talk to...

Deanna and Alfie Alcantara don’t like to see wasted potential. And they see lots of potential in the wealth of America’s endemic grape species. Not only potential for new vines that are adapted for the climate in which they’re grown, don’t need to be sprayed with chemicals, and make wines that truly reflect their land, but also potential for engaging and involving all kinds of people, especially those who might feel excluded or marginalized by the dominant Euro-centered wine culture. So...

Chiara Rose Shannon is a California-based advanced sommelier, certified yoga instructor and mindfulness practitioner, and she’s also known as The Yogi Sommelier. Her unique approach to Mindful Wine™ tasting and combining the principles and practice of yoga with wine have been featured in The Wall Street Journal. Chiara believes in wine as part of a healthy, balanced and meaningful lifestyle. Her wellness-informed approach to wine education integrates principles of yoga, mindfulness and...

Zaitouna Kusto is the Managing Sommelier at Esters wine shop in Santa Monica, CA. Zaitouna exemplifies what I think are some of the best qualities in wine sales – someone who listens carefully and doesn’t impose their own preferences and judgements on what others want. This has led Zaitouna to have some unique and interesting perspectives and observations on wine, and I think this conversation will give everyone something to think about, react against, and be both challenged and...