Nestled within the south of France subsequent to Spain, Roussillon produces a wealthy variety of high-quality wines at unbelievable worth. Identified for its outdated vines, the area provides a various vary of dry wines in all colours and fortified candy wines often known as vins doux naturels, a longstanding regional specialty. Bringing collectively a small group of winemaker households, the sunniest area of France is good for natural vine rising. Unveil the secrets and techniques of Roussillon’s unbelievable wines on its new Instagram web page @drinkroussillon.
On this episode of “Subsequent Spherical,” hosts Adam Teeter and Zach Geballe chat with sommeliers Caleb Ganzer and Tim Geiser about all issues Roussillon wines. Roussillon, the southernmost wine area in France, is an thrilling, numerous area of dry wines. Not solely is that this area identified for its natural and biodynamic wine-growing, its wines are additionally changing into acknowledged for his or her unbelievable worth.
Traditionally, Roussillon has made predominantly candy wines, however shoppers will now see dry wines from the Roussillon area coming into the U.S. market. Blends produced from varieties akin to Grenache, Grenache Blanc, and Carignan are what shoppers will see from this up-and-coming area. As well as, listeners may also study which meals pair nicely with Roussillon wines.
Tune in to change into an knowledgeable on Roussillon wines.
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Adam Teeter: From Brooklyn, New York, I’m Adam Teeter.
Zach Geballe: And in Seattle, Wash., I’m Zach Geballe.
A: And that is the “VinePair Podcast.” All proper. What’s occurring, Zach?
Z: Doing nicely. Moved in, feeling fairly snug within the new home. My son has already forgotten what the outdated home appears like, in order that’s good. I used to be frightened it was gonna be much more traumatic for him to maneuver, however he’s simply younger sufficient. A minimum of proper now, it’s a giant journey. How about you, man?
A: I’m fairly pumped for spring. Immediately is a colder day, however it’s undoubtedly spring in New York, which is superior. There’s an vitality that you may really feel, which is cool. Individuals are planning and speaking about probably going locations this summer time. Lots of people I do know both had each their vaccines or they’ve obtained one, or they’ve obtained their appointments arrange. It actually looks like issues are transferring ahead, which is superior.
Z: Do you have got journey plans?
A: Not but. I’m attempting to determine that out, truly. I need to go someplace, simply how everyone does, however I don’t actually know the place. This summer time, I’m nonetheless not 100 % on touring to Europe. I consider their rollout has been slower. I don’t need to go to a spot the place there are nonetheless potential lockdowns. I’ve been speaking a bunch with Naomi about some locations that we loved up to now. I’ve solely ever been to Maine as soon as. That appears to be the recent place individuals are going. I don’t know if that occurs in Seattle, however unexpectedly, New Yorkers get this one vacation spot they usually all go there. Final summer time, everybody went to Maine. I’m seeing that once more and VinePair writes just a little bit about journey however all of the journey journalists I do know, that’s all they’re writing about. It’s all about Maine. Everybody’s going to be there, so I may not go. I additionally take pleasure in Windfall. I benefit from the Finger Lakes lots. Really, one in every of our company additionally had a extremely cool pop-up within the Finger Lakes final summer time. I wasn’t touring wherever final summer time, however I ponder if he’ll inform us in the event that they’re doing that once more this summer time. Anyhow, I really like that area. Additionally, I prefer to go to Virginia as a result of it’s shut sufficient that I can hire a automobile and drive fairly shortly. They’ve an up-and-coming wine area as nicely. Why am I speaking about my journey plans that oddly has one thing to do with alcohol?
Z: As a result of that is the “VinePair Podcast.”
A: If I may do it, I might get on a aircraft and go to the West Coast. I simply don’t know the way lengthy I need to sit on a aircraft with a masks on. Clearly, I’ve no drawback carrying a masks. I’m simply speaking about it for my very own consolation. Have you considered any journey plans?
Z: Yeah, it’s humorous. That feeling of issues altering, I believe, for me and my spouse, it was unclear once we would have the ability to get vaccinated. Then unexpectedly, all this stuff got here collectively the place we had been eligible to get vaccinated, we purchased the home, and now we’re transferring into the home. Now, we will truly flip our consideration to one thing like journey. Clearly, I haven’t been wherever within the final 12 months, both. There are actually tons right here in Washington that I’d love to do. I don’t know when it’s going to be doable, however I might like to go as much as British Columbia. I don’t know when the border goes to open once more. That is perhaps later within the 12 months or 2022. California has been calling to me. There’s a lot there. For me, I’ve simply realized that one of many weak factors in my wine data, sadly, is a variety of the California wine nation that’s not north of the Bay. All the pieces from Monterey to Santa Barbara, and many others. I’ve tried a few of the wines, however I’ve by no means actually visited wineries or spent a lot time there from a wine perspective. It’s undoubtedly on my checklist to think about. If you happen to all have recommendations, you know the way to pay money for us, I’m positive Adam and I might be completely happy to think about one thing off the crushed path. Presumably make a journey to Texas wine nation.
A: Sure, please contact [email protected]m. I additionally would possibly need to go someplace and never do something. I simply need to know that there’s actually nice foods and drinks. It’s wonderful how onerous that’s to determine, to be trustworthy. If you begin doing searches on-line, you simply need to discover a place that’s good, snug and I do know has nice meals and beverage as a result of I care about that. These issues are onerous to seek out. I’m not that all-inclusive individual. I don’t need to go to the Caribbean and go to a buffet. That’s simply not my factor, however I wouldn’t thoughts going to a extremely nice boutique lodge or one thing in an space that has nice eating places and probably not transfer a lot. For me, once I go touring, particularly when there may be something to do with alcohol, I’ll by no means get behind the wheel of a automobile even when I had one drink. I like to seek out locations the place I can stroll or I do know that there’s transportation as a result of I lived in New York for 15 years, and I don’t have a automobile. That is also even crazier for me. Anyway, let’s kick off the present. Zach, would you prefer to introduce our company?
Z: I might be thrilled to. We have now a definite pleasure of getting two actually esteemed company, grasp sommelier Tim Geiser, who in his intensive profession has accomplished every little thing on the planet of wine. Then, Caleb Ganzer, who’s sommelier, wine director at Compagnie des Vins Surnaturels in Manhattan. Tim and Caleb, thanks a lot for becoming a member of us.
Tim Geiser: Thanks.
Caleb Ganzer: A pleasure to be right here. Thanks for having us.
A: Thanks, guys. Clearly, we’ve got you on to speak a couple of actually nice wine area, Roussillon. Earlier than we bounce into that, as a result of we did point out some issues, what’s occurring for each of you professionally? Caleb, we’ll kick off with you since you had been the individual I used to be alluding to and I used to be speaking concerning the venture you probably did within the Finger Lakes. What else are you as much as or have deliberate for the following few months?
C: Yeah. We had been going as much as the Finger Lakes a good bit, taken bus journeys throughout regular instances, and bringing people up. Depart at 7 a.m., get there, spend an entire day on the bottom after which convey a bunch of loaded individuals again to town. It was cool to have that basis. Then, as soon as the pandemic struck and we couldn’t do something in New York Metropolis, actually couldn’t even function, I observed that locations exterior of town had been open. I mentioned, “Nicely, possibly we should always simply do one thing actually silly, like attempt to open up a pop-up in a month or two and run it up there.” And we did. It was nice. This 12 months, every little thing is so totally different. We’re specializing in rebuilding town, getting our group again collectively right here in New York Metropolis. We’re all the time wanting round to see if there are another good actual property alternatives, and possibly we’ll have one other wine bar on the finish of this, I don’t know. So far as the Finger Lakes is anxious, we received’t be again this 12 months. Hopefully subsequent 12 months. It was wonderful to have a wine bar in a wine area. That’s all the time been a dream of mine. It was only a tease, so hopefully extra to return sooner or later.
A: Very cool. What about you, Tim?
T: Nicely, final 12 months I used to be on a laptop computer as a result of earlier to that, 90 % of what I do is get on a aircraft and go someplace and do one thing. The excellent news is that I completed a draft for a tasting guide, which I’ve been attempting to do for about 10 years. I don’t have a reputation for it guys, you bought to assist me. Then, I’ve been engaged on an enormous venture for the Wine Institute and simply doing a variety of writing. Right here behind the Adobe curtain, there’s not too many individuals. The pandemic hasn’t been that unhealthy. Happily, we’re in a pleasant home, and it’s been OK. I miss educating individuals and seeing individuals for positive.
A: Very a lot so. Let’s get into the subject of Roussillon. I hope we may bounce off with the fundamentals. Some individuals could also be very acquainted with the area, others not. Are you able to clarify what the area is? If you happen to began from the start of the podcast, I’m positive you heard the advert on the high of the present, which has just a little bit to do with descriptions of the area. Nevertheless, are you able to give us an outline of the area? Place us the place we’re and what we ought to be serious about as we’ve got this dialogue?
T: Nicely, Roussillon is the southernmost wine area in France. It’s actually up towards the Pyrenees and the Spanish border. Viticulture goes again to, I believe, sixth century B.C.E. when the Greeks confirmed up. It’s about 46,000 acres in measurement. The stigma concerning the Roussillon is that folks point out it with the Languedoc on a regular basis, which is analogous to mentioning Poughkeepsie and Brooklyn in the identical breath. Solely think about if Poughkeepsie was the dimensions of New York. Once more, it’s a singular place as a result of it’s bordered by the Mediterranean on one facet and by mountain ranges on the opposite three sides. You’ve obtained a variety of vineyards planted at elevation and likewise the affect of the Mediterranean via seven totally different winds. Which means there’s a variety of natural and biodynamic rising. There are actually low yields. The wine high quality is wonderful for the worth of what you pay for a bottle of wine. There’s a variety of unbelievable potential for such an historical place for wine in France.
Z: Very cool. Caleb, are you able to give us some perspective on a few of the dominant varieties or kinds of wine that we’d discover in Roussillon?
C: Yeah, completely. It’s onerous to begin speaking about Roussillon with out delving into, I believe, its most well-known exports and creation, and albeit, its addition to wine tradition at giant was the method of mutage. Nicely earlier than individuals understood why it was working, they understood that in the event you added some distilled booze right into a fermenting vessel, it killed no matter turned the factor into booze and also you stored a few of the sweetness. Then, after all, the Portuguese later grew to become extra well-known for that fashion of wine, which is creating primarily fortified sweet wines. They’ve been doing it there for a whole bunch of years. The marketplace for candy wine dried up, all puns meant, within the ‘60s. Now, it’s nearly inconceivable to promote candy wine, which there’s nonetheless just a little little bit of a marketplace for it. You could have these tasting menus, additionally cocktails. There’s a variety of other ways. Some individuals prefer to drink it and there’s clearly nothing unsuitable with it. Nevertheless, when style modifications, the market has to vary with it. They’ve pivoted lots to extra dry kinds. You see a variety of Grenache, Grenache Blanc, and Carignan within the area. You do see some Syrah, Mourvèdre, generally some Vermentino, the Mediterranean mix, if you’ll. The overwhelming majority is Grenache, Grenache Blanc, and Carignan, a variety of the grapes that they might use for the vins doux naturels. I believe what’s actually cool is the individuals which can be making the candy wines nonetheless very a lot hone the custom. Nevertheless, what will pay the payments goes to be the drier kinds of wine. Echoing what Tim was mentioning, you do have tons of low yields. You could have tons of old-vine materials, too, which is, like individuals, the older you get, the much less work you do, however the high quality is nice. There’s generally solely a bunch or two on every vine. These are such coddled grapes, and the purity is insane. Even in any respect worth factors, I really like going to the Roussillon with $10, $15, $20 a bottle. It goes a great distance there for dry whites and reds.
A: For these wines, clearly, we’re consuming them right here within the U.S. Are additionally they extensively consumed throughout France? Are they principally consumed within the area?
C: The very best half about most producing areas is that they do drink a variety of their stuff, and I believe they make their means round Spain oddly sufficient. If you’re within the Roussillon, technically you’re in France, however culturally you’re in Catalonia. They fly the yellow and pink flag of Catalonia all over the place. If you happen to’re there, you might be Catalonian first earlier than you might be French, earlier than you might be Spanish, or no matter. They drink lots in Barcelona. It’s very hip to be ingesting Roussillon wines as a result of it’s their distant cousin.
C: Additionally, you do see a variety of export. I spend just a little little bit of time in Australia. You see a variety of Roussillon wines there. The flavors are nice. You get the ripeness that lots of people ask for in full-bodied reds, so it’s a extremely well-balanced wine. We have now a Cab proper now that we’re pouring. It’s a Cab-Merlot mix. It’s from the Roussillon. It’s hyper-delicious. It smells nearly like a Château Margaux and Bordeaux. Then, you dive in and it has this recent acidity, which is the most effective of each worlds
A: Is that simply resulting from how a lot solar they get through the day, however then it will get tremendous cool at night time?
C: That’s very a lot a part of it. Additionally, there’s the terroir component of type of what the earth is doing and what the solar is doing. There’s additionally the terroir component in what the individuals do. They like well-balanced wines which can be recent and zippy. In a variety of the meals there you’re consuming meat and fish so that you do want a few of these pink fruit flavors, however you additionally nonetheless want it to be gentle on its ft.
Z: Tim, you talked about earlier than that one of many issues with the area is that it will get lumped in with the Languedoc. I believe generally it will get painted with this brush of the area that isn’t devoted to “high quality manufacturing” as a result of there aren’t a bunch of AOC’s and there’s not a variety of well-known appellations. I ponder, particularly as Caleb was mentioning, the change within the business that’s occurred since these candy wines grew to become much less common, is it unfair to say there isn’t an extended historical past of nice nonetheless wine there as a result of we’ve solely not too long ago began specializing in it? It appears to me that argument is hole as a result of positive, they could not have a variety of custom, however we speak on a regular basis about areas all around the world which can be newer than that and speak about them as nice wine areas. I believe generally that argument is just a little reductive, I suppose. I’m simply questioning the place you see the standard degree, and is it similar to different French wine areas?
T: Sure, sure, and sure. The area will get a foul rap as a result of let’s face it, dry desk wines have been made for an extended, very long time there. Traditionally, they had been vin de pays or they had been desk wines. It’s actually solely inside the final 30 years that you’ve got the Côtes de Roussillon Villages and this transfer to high quality. It’s within the shadow of its historical past and its neighbor’s historical past. I believe greater than something, individuals are shortly discovering that newer generations of winemakers have unbelievable plant materials to work with. They actually have the know-how. In lots of circumstances, they’ve the cash. They’re producing actually distinctive wines which can be of unbelievable worth. It’s humorous, in Germany, which I take note of lots, Roussillon as a spot in France for pink wine and rosé is a extremely common factor. One factor that basically strikes me concerning the Roussillon and is that for the following 10 or 20 years and past, it’s going to be one of many locations which can be going to proceed to shock us the place you’ll get these small producers which can be making unbelievable wines.
Z: Very cool. That is all the time onerous to say, however is that what we’re taking a look at within the area is a variety of smaller producers, or are we speaking about large-scale manufacturing? How does that shake out within the Roussillon?
T: Nicely, I believe it’s a mixture of all of these issues. The co-ops are an vital issue. I believe in the event you take into account that the common landholding for a household is lower than three acres, many individuals don’t have the wherewithal or the gear to truly produce wine. Co-ops have been an vital issue there for many years. On the similar time, a few of these co-ops now are owned by the growers they usually’re making actually good wines. The mannequin’s been turned on its head, and once more, newer generations of winemakers have unbelievable plant materials to work with. I count on nice issues.
A: Clearly, one of many issues which have change into extra vital to a variety of wine shoppers is the concept of, and we talked about this a bunch up to now few weeks right here at VinePair, sustainability, organics, and many others. In a area the place there may be a lot sunshine, have you learnt how lots of the producers are training organics? Is that one thing that may be a precedence on this area?
T: Nicely, I don’t have a precise quantity for that. I believe, per all of the wine areas in France, it has the best proportion by far general for those who are licensed natural. If you concentrate on it for a second, that makes excellent sense. If you happen to’ve obtained a extremely dry local weather due to wind, there’s much less illness and fungicide-type pest stress. It simply makes farming organically a lot simpler.
A: Very cool. When it comes to the standard of the wines we talked about, Caleb, you talked about this brilliant, zippy fashion. Can we speak just a little bit concerning the candy wines? I do know they’re very prized. If somebody was to attempt to get into these wines, what would they be searching for, and what worth level are they taking a look at? Additionally, what would you eat with these wines?
T: There are three or 4 main appellations for them. I believe Caleb identified that there are extra of those fortified wines produced by the Roussillon than wherever else in France. Banyuls is actually probably the most well-known one. You could have unbelievable wines that may be made very recent and classic dated. They’re known as rimage. These normally retail wherever from, $15 to $25. The Banyuls grand crus would see far more growing old, which might up the value to $30 or $35. Additionally, these wines age extremely nicely. You even have wines from the communes of Rasiguères and Maury. These are made in 4 totally different kinds, a few of them very recent, particularly Muscat. The outcome jogs my memory of Muscat de Beaumes de Venise. Very recent and light-weight, and once more the low $20s for recommended retail. Then, a few of the wines are aged in solera methods like Sherry. As a matter of truth, up to now couple of years, I’ve had amore from the ’83 classic and that was simply spectacular and the recommended retail on that’s lower than $50. Regardless that a sommelier — and Caleb can be the primary to agree with this — it’s like Sisyphus pushing this enormous bottle of dessert wine up an inconceivable hill. The very fact of the matter is the scrumptious issue and the pairing potentialities. I believe these wines are the very best wines for the cheese course, and there’s actually no higher worth for dessert wines on the planet.
A: Nicely, now I’ve a query for Caleb about that. How do you, via the Compagnie, attempt to clarify these wines to shoppers? I do know the Compagnie has a millennial client base, however I’m positive you serve everyone. You’re in SoHo. How do you go about explaining these wines, particularly the dessert wines, the Banyuls, to shoppers, and attempt to get them excited concerning the bottles?
C: Completely. It’s undoubtedly a wrestle. It’s so humorous as a result of individuals would say, “Oh, no, I don’t need something candy. I need one thing dry.” They only don’t need to pay for something candy. If they’re ending the meal and also you say, “Hey, I’ve this on me,” they may gulp that down in two seconds and wish extra.
C: How do you speak about it? Truthfully, we simply push the dry wines. It’s a lot simpler. That being mentioned, I believe there’s a spot for the candy wines, particularly for the cheese course. It’s pretty to have it open. And the worth is insane. You may get an outdated wine for reasonable. Lots of people are liking that as of late. Individuals are available they usually need to drink the oldest wine we’ve got. Typically it’s Bordeaux, generally it’s a sweet port. They only need outdated in order that’s undoubtedly a cool factor to take a look at. You’ll find, as Tim was mentioning, our ’80s wines in the marketplace for nicely underneath $100. You possibly can even discover early 1900s stuff in the marketplace for even generally lower than $300. There’s a lot historical past and taste evolution in these bottles. They begin to tackle a Madeira-esque high quality for a fraction of the value. I believe simply speaking concerning the dry wines, we love this area as a result of nearly all the time there are such a lot of producers which can be being introduced into New York. Virtually all the time they’re natural or biodynamic or simply going to the following degree. Oftentimes, it’s simply really easy. There are fewer pressures that these winemakers must cope with on this space. Nobody desires to make use of pesticides in the event that they don’t must. Nobody desires to make use of fungicides in the event that they don’t must. They don’t, and the wines are simply very recent, scrumptious in all totally different worth factors. One different factor I need to speak about is all of the totally different soil sorts. It’s Alsace and Roussillon which can be the 2 most complicated areas in all of France with soil sorts. It is smart. They’re proper on the mountain vary. You could have thousands and thousands of years of geological historical past splayed out all throughout the area. It’s not the predominant soil kind right here, however there’s a variety of limestone, which makes even more energizing wines. It’s just a little geeky to speak about, however there’s a village within the area known as Calce, which alludes to the calcium root of the phrase for limestone. It’s actually a village of 220 individuals and fading. But, there are six producers on this area, on this village alone. They’re placing out a few of the most world-class wines in any respect worth factors. Essentially the most well-known is Domaine Gauby, and he’s the godfather within the area. A whole lot of younger individuals are transferring to the world as a result of they will get land for reasonable, to allow them to produce good wines. Additionally they go work with him for just a little bit. He exhibits them the methods. He’s biodynamic and doing all the appropriate issues. Then, these younger individuals go on and develop. It’s a area that’s additionally attracting individuals, particularly youthful individuals proper now, they usually’re placing out some superior, superior stuff. That’s what we love to speak about.
A: That’s very cool.
Z: I’ve a further query concerning the evolution of the area, as you talked about, that’s attracting youthful potential winemakers who see the chance in Roussillon which may not be in additional established wine areas. Is it additionally the case that you just’re seeing extra experimentation? I believe what’s thrilling about these areas is that they don’t have crazy-high worth factors. Individuals can attempt stuff, and it’s not the identical threat. Is that your learn on it as nicely?
C: When it comes to experimentation, you undoubtedly see individuals vinifying grapes which can be already there. I believe what I really like concerning the new technology in Spain, too, is these younger individuals making wines out of grapes that usually wouldn’t actually be “marketable or sellable.” Nobody’s in search of out these grapes. They’re placing out a really distinctive wine. It’s their job, as they deem it, to interpret what Mom Earth is giving them and to make it as scrumptious as doable. When it comes to experimentation, I believe individuals are taking the dangers with what’s already there, which is of massive value-add. Normally, long-term natural farm vineyards have tons of old-vine materials which can be fantastically ripened after which it’s like, “Don’t mess it up within the cellar.” A whole lot of them are doing that. I believe that’s what I see as experimentation. They’re simply having enjoyable with how they’re advertising it. Typically they speak concerning the grape, generally they don’t. Typically they get a colourful label, generally they don’t. What I really like is that they’re having enjoyable making wines as a result of they will. That’s very enticing to me.
A: Sure, that’s superior. Clearly, you talked lots about how scrumptious these wines are. And it is a Catalonia area, so that they eat a variety of fish and meat. For people who find themselves listening at residence, what varieties of dishes particularly do you assume go nicely with these wines? I’m curious to provide individuals an thought of some basic dishes or issues that they might take into consideration after they have these wines with the meals they may eat.
C: Yeah, and I’ll kick it off. I’m principally into reds and whites initially. Clearly, they make rosé. They make just a little little bit of sparkling, however principally it’s reds and whites when it comes to the dry kinds. The reds have ripe fruit flavors, and you’ll pair it with roast lamb, meat, steak, burgers on the grill. Any meat. It’s actually like having a pantry totally stocked is the wine area of Roussillon. I can pair nearly any dish with a wine from this area. If you happen to had been to inform me to decide on one area on earth and to pair it with a 25-course tasting menu, Roussillon is a accomplished deal. That doesn’t assist to have a succinct reply. Now, the minerality all the time comes via on this space. I don’t know what it’s, however even in pink wines, however particularly within the whites. I really like actually mineral whites with seared scallops. A Grenache Gris or a Carignan Blanc with seared scallops? Give it to me all day. I’ll go away it there, as a result of I may go on without end.
T: Caleb, you made a variety of nice factors. These wines are actually the most effective of each worlds for individuals who drink wines. The place has to matter, and these wines nail it. I believe a number of of us have talked about that the pink wines particularly are consolation meals wines, however they’re chameleons as nicely. When it comes to consolation meals, I believe a Vitamin P pork in each doable type, as a result of the richness and density of the pink wines, the blends, actually matches the depth of virtually any means you possibly can put together pork, even issues like a pulled pork sandwich. The acidity, to me, actually makes these wines versatile. The white wines, particularly those accomplished within the trendy fashion, use stainless-steel, sluggish, chilly fermentation, be they cultured or pure. And actually vibrant acidity and really pure, pristine fruit. However once more, mineral-driven. They’ll preserve individuals like us completely happy. And I believe for somebody who simply desires a glass of actually scrumptious white wine, they actually rating there too.
Z: Very cool. I’m questioning if every of you may provide two or three producers. I do know, Caleb, you talked about Domaine Gauby, however there are others which may have some availability? It doesn’t must be each final nook of the U.S., however we’d love to provide our listeners who’re excited and all in favour of attempting these wines a couple of names to look out for. Do you guys have a couple of recommendations?
T: Yeah, positive. Michel Chapoutier purchased a property, I believe, in 1999 in one of many villages, Latour-de-France, known as Domaine de Bila-Haut, making actually good pink wines. Additionally, Domaine de la Rectorie and Mas Amiel. I believe all three of these are fairly extensively obtainable right here within the U.S.
Z: Caleb, did you have got any others you’d advocate?
C: I might undoubtedly say Domaine de I’Horizon. It’s nonetheless a small producer, however the excellent news is he’s gotten picked up by Rosenthal, which I do know has good distribution throughout the U.S. Tim, sadly, took my different recommendations. After I’m touring, whether or not it’s going to Texas or no matter, I see actually good worth on Roussillon wines nearly all over the place, which is a really encouraging signal.
A: Very cool. Nicely, Tim and Caleb, thanks a lot for approaching and chatting with us extra about Roussillon and giving us just a little little bit of a not masterclass, however a toe-dip into the area. For many who had been acquainted with it, but additionally unfamiliar with it, we actually respect it. This was a extremely enjoyable dialog a couple of wine area that there’s a lot to be enthusiastic about. Thanks each a lot.
T: Thanks for having us.
A: After all. And Zach, see you right here subsequent week.
Z: Sounds nice.
Thanks a lot for listening to the “VinePair Podcast.” If you happen to love this present as a lot as we love making it, then please go away a ranking or overview on iTunes, Spotify, Stitcher, or wherever it’s you get your podcasts. It actually helps everybody else uncover the present.
Now for the credit. VinePair is produced and recorded in New York Metropolis, and in Seattle, Wash., on my own and Zach Geballe, who does all of the modifying and likes to get the credit score. Additionally, I might love to provide a particular shout-out to my VinePair co-founder, Josh Malin, for serving to make all this doable and likewise to Keith Beavers, VinePair’s tasting director, who’s moreover a producer on the present. I additionally need to, after all, thank each different member of the VinePair group who’s instrumental in the entire concepts that go into making the present each week. Thanks a lot for listening, and we’ll see you once more.
Ed be aware: This episode has been edited for size and readability.