Wine Sense TV – Videos
Summary: Shift Brand Integration Group presents Wine Sense TV: One part food, one dash travel, one part finance and a large splash of wine, Wine Sense demystifies the world of wine and answers questions that some wine drinkers are just too shy to ask. Introducing you to passionate winemakers, talented chefs, and regional experts, Wine Sense takes the pretension out of wine appreciation, helping you discover that food pairing doesn’t have to be a tricky subject, that some wine rules are meant to be broken, and that sometimes it makes sense to spend a few dollars more … or less. Are you ready to take your wine knowledge to the next level? Then pour yourself a glass and let’s go! Welcome to Wine Sense. Making Wine Make Sense
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- Artist: Wine Sense TV
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Podcasts:
Tom Doughty, host of Wine Sense Canada, explains why you should decant and which vessels can be considered ʺdecantersʺ.
Tom Doughty, Sommelier, talks to John Simes of Mission Hill about the impact of French and American barrels in the production of Meritage, a Bordeaux-style blend.
From the Episode ʺA Brilliant Blendʺ, Mark Davidson, host of Wine Sense, discusses the infamous Cabernet Sauvignon created by Vanya Cullen.
From the episode ʺWarming up to Cool Climate Whitesʺ, Tom Doughty, Sommelier, learns a trick from Troy Osborne, Viticulturist at Jackson Triggs, for knowing how to tell if the grape is ready to be picked.
Mark Davidson, host of Wine Sense Australia, discusses why the industry started using corks instead of screw caps.
Have you ever wondered how long you should wait to drink your wine? Learn 3 things to consider when deciding whether to age your red and white wines.
From the episode “Three LIttle Pinots Go to Market”, Tom Doughty, Sommelier, gives a few food pairing suggestions as he explains the difference between Pinot Noir, Pinot Gris, and Pinot Blanc.
Mark Davidson continues his discussion about Tawny Port in the barrel room at Seppeltsfield, where James Godfrey describes the history of this unique ageing process, the extensive evaporation that occurs over a century of ageing, and how such an incredibly concentrated and powerful wine requires no food pairing at all. For more information, visit http://www.seppeltsfield.com.au/
Part 1 of 2: From the episode “Liquid Gold”, Mark Davidson, Wine Educator, speaks with James Godfrey of Seppeltsfield about the history of fortified wines in Australia and what makes for a food pairing match with a fortified wine such as Port.
From the episode “The Heartbreaker and the Underdog”, Mark Davidson, Wine Educator, talks to winemaker Mike Brown at Gemtree Vineyards about why 80-100 year old Grenache vines can produce wine that is worth every penny.
From the episode “Warming up to Cool Climate Whites”, Tom Doughty, Sommelier, speaks with Rogers Planiden of Sumac Ridge about food pairing with various varietals including unlikely pairings with Sparkling Wine and Rose.
From the episode “Gnarly Old Beasts”, Mark Davidson, host of Wine Sense Australia, talks with Stephen Henschke about Eden Valley Shiraz, the importance of biodynamics and old vines, and how to recognize Eden Valley flavor.
Mark Davidson, host of Wine Sense Australia, speaks with Mike Brown of Gemtree in Australia about the difference between organic and biodynamic winemaking and the benefit to everyone involved.
From the episode, “Warming up to Cool Climate Whites”, Tom Doughty, host of Wine Sense Canada, meets Mark Wendenberg from Sumac Ridge to learn what Gewurztraminer really means, how long to age it, and why it makes food pairing decisions so easy.
With so many wine glasses to choose from, the process of buying the right one can be confusing and expensive! Find out which glass to buy if you’ve only got the space (and money) for one style! From the episode “So You Don’t Like Chardonnay”.
