Did you ever notice that being on an airplane makes things like tomato juice and Pringles taste better than when you’re on the ground? While the hectic experience of air travel may have you reaching for the nearest sauvignon blanc the minute you find your seat, you might want to think twice about ordering your
The summer heat is on which means wine fans are turning towards Rosé. But what makes a pink wine good and where do you go for the best? While winemakers all around the globe are producing wonderful Rosé wines, Provence, France is often considered the epicenter of this refreshing beverage. This week, Gina and Julie
Today on the show, Gina and Julie talk about how cheeky wine packaging might mislead a wine snob to think what is in the bottle is no good. They try the newest Rosé on the shelves called, simply, “Forty Ounce.” They dish on the genius of the “Marilyn Merlot” packaging (and the hefty price tag
In this podcast Gina and Julie set out to decipher one of the more challenging labels on the shelf- the Italian wine label. With fifteen different regions and 73 DOCG (Denominazione di Origine Controllata e Garantita) regions, there is much to get confused about. We don’t get to every one of the Italian wine regions-
Sometimes, it feels like discovering new wines takes a degree in geography, knowledge of 20 languages and possibly psychic abilities, but really all you need to do is figure out how to read a wine label. Wines from the new world (the Americas, Australia, places that are not Europe) tend to have easier-to-understand labels since
As you plan your Easter feast, Gina and Julie have some suggestions for wine to go with whatever you choose to eat. Ham? Lamb? Eggs Benedict for brunch? We’ve got you covered with wine suggestions and time-honored favorites of both our hosts.
Everyone with a cell phone, an appetite for wine, and an opinion is a wine critic these days, but is that a good thing? Gina and Julie talk with one of America’s most influential wine critics, Jon Bonné about the tough spot wine journalism is in right now: no one wants to pay real journalists