Episode 321 of I’ll Drink to That! has been released and it features Sashi Moorman, the winemaking talent behind several American wineries, including Sandhi, Domaine de la Côte, Pence, Stolpman Vineyards, and Piedrasassi in California, as well as Evening Land in Oregon.
If you have a passing interest in wine, if you enjoy it but it isn’t something you really think that much about, I am not sure that this interview will be particularly compelling for you. But if you are into wine, if you really study the subject with interest, then this is an absolutely vital must listen. There are topics discussed in this interview that you do not find discussed anywhere in this depth, and some of the remarks may spark odysseys of thought for you, or overturn long held assumptions. This is the kind of interview where you may find yourself thinking for the rest of your life about something that was said. In other words, you should hit that play button. Some of the highlights include the discussion of Burgundian vintners, the difference between California and Oregon in terms of growing conditions, the possibility for own rooted vines in Santa Barbara, and quite a bit on the nature of terroir and what it implies. This also a Syrah lover’s episode, and there is a lot in there about handling Syrah as a grape variety distinct from Pinot. The discussion about grape ripeness is particularly nuanced. As I said, if you are in to thinking about wine, check this one out.
Listen to the stream above, or check it out in iTunes.
I’ll Drink to That is the world’s most listened-to wine podcast, hosted by Levi Dalton. Levi has had a long career working as a sommelier in some of the most distinguished and acclaimed dining rooms in America. He has served wine to guests of Restaurant Daniel, Masa, and Alto, all in Manhattan. Levi has also contributed articles on wine themes to publications such as The Art of Eating, Wine & Spirits magazine, Bon Appetit online, and Eater NY. Check out his pictures on Instagram and follow him on Twitter: @levi_opens_wine
