Gus Clemens on Wine explores and explains the world of wine in simple, humorous, fun posts

About Gus Clemens on Wine explores and explains the world of wine in simple, humorous, fun posts

Gus Clemens writes a syndicated wine column for Gannett/USA Today network and posts online reviews of wines and stories of interest to wine lovers. He publishes almost daily in his substack.com newsletter, on Facebook, on Twitter, and on his website. The Gus Clemens on Wine podcast delivers that material in a warm, user-friendly format. gusclemens.substack.com (https://gusclemens.substack.com?utm_medium=podcast)

Publisher

Gus Clemens

Category

arts · history

Language

en

Explicit

No

First episode

22 Feb 2022

Latest episode

22 Jul 2026

Latest episodes

189 episodes in the feed.

1. 

   22 Jul 2026

   Saké, for goodness sake 7-22-2026

   This column is intended as an introduction to Japanese “rice wine” anchored by Bōken No. 77 Junmai Ginjō Saké. Bōken No. 77 is worth seeking out. Bōken means “journey” or “adventure.” It shows a pale silver color and floral nose—honeysuckle, lemon aromas; then coconut, pear on the palate. Clean finish. Medium-plus body. It strongly leans toward sweetness, but it has excellent balancing acidity and fruitiness. While saké can be enjoyed on its own, it also is a versatile food wine, which is what Bōken intended with this label. It is curated and marketed for American tastes, especially for novice saké sippers—and also to be paired with American cuisine: grilled fish, lamb chops, steaks, barbecue, mashed potatoes. 13% ABV. $50-60. Bōken Saké founder Daisuke Nakajima Bōken Saké is a portfolio of authentic Japanese sakés made by a very well established and well-regarded maker. One of the breweries involved dates to 1487. Another was founded in 1884. According to Daisuke Nakajima, U.S. importer and founder of Bōken Saké: “We launched Bōken to broaden the appeal of saké beyond traditional Japanese cuisine. We take pride in partnering with family-owned, small-batch brewers, and we’re thrilled to demonstrate that saké is not only flavorful but can also complement a wide variety of dishes from around the globe.” Bōken No. 77 has an SMV of -18. “SMV” stands for Saké Meter Value; the more negative the number, the sweeter the saké; -18 means it is sweeter than most ginjō sakés. A more common score for junmai ginjō is +3 to -5. This case is balanced by high very high acidity, similar to Sauternes or German Riesling Spätlese. No. 77 refers to a special strain of yeast used to make this saké. The yeast is noted for high malic acid production and fruitiness, key elements in balancing sweetness. Its rice polishing ratio is 60%, which refers to how much of the original rice grain remains after 40% of the outer layer was removed. The outer layers of rice contain fats, proteins, and minerals that can affect saké’s taste and aroma and cannot be converted into saké. Only the starch in the rice can be made into saké after it is converted by koji enzymes (more about that in a bit). A rice polishing ratio of 60% or less qualifies the saké for ginjō/junmai ginjō classification. The next classification is daiginjō/junmai daiginjō, which means 50% or less of the original grain remains. More polishing tends to result in a cleaner taste. Saké often is called “rice wine,” but saké involves a complex and unique brewing process that is completely different from grape wine. At its very simplest, you can make grape wine by pouring grape juice into a vessel and sitting back and letting ambient yeast and nature do their thing without human intervention. Not so with saké. Saké production is closer to beer production than grape wine production because saké starts with a grain—not a fruit—and requires converting starch to sugar. After the rice is polished, it is washed to remove any remaining bran, then soaked in water to achieve the desired moisture content. The rice then is steamed using specialized equipment. The next step involves koji—a special mold (Aspergillus oryzae)—that is a crucial element in saké production. Rice is spread on tables in the koji room. Koji spores are mixed with the rice. The mixture is covered and left for about two days, during which time the koji mold grows, producing enzymes that will later convert rice starch into fermentable sugars. Bōken brewery partner Hiraizumi, now in its 27th generation Saké brewing involves a unique, multiple parallel fermentation where saccharification and alcoholic fermentation occur at the same time. A yeast starter (shubo) is prepared by mixing steamed rice, koji, water, and yeast. Bōken ferments for roughly four weeks using the traditional Yamahai method to prepare the mash for fermentation for this saké. The main fermentation (moromi) takes place in large tanks and lasts three or more weeks. The process begins by combining the shubo with more steamed rice, koji, and water in three stages over the next four days. The mash is mixed daily and fermented at low temperature. Bōken ferments this at 60º F; other methods run at 45º-55º F. During fermentation, the alcohol content can increase to 18-20% ABV, but makers often add water at bottling to reduce it. Saké typically has an ABV similar to or slightly higher than grape wine. A standard saké is 13-16% ABV. Japanese law requires saké to be less than 22% ABV. After fermentation, the mash is pressed to separate the liquid saké from remaining solids. Some styles, like nigori saké, are pressed or strained more coarsely so fine particles of rice remain suspended. This retains a cloudy appearance and achieves a fuller mouthfeel. Most saké, including this one, is then pasteurized to kill bacteria and deactivate enzymes that could affect flavor and color. After pasteurization, most saké is aged for several months before bottling. Next comes enjoying the finished product. One way to serve saké puts an emphasis on generosity or hospitality. The “mokkiri” style of service involves pouring saké into a small glass that is inside a wooden box called a “masu” (once a measuring device for rice). The saké is deliberately over-poured so some of the saké flows over the glass rim and into the masu. The term mokkiri means “filling full or more to the rim.” This style of serving represents the Japanese concept of “omotenashi” (hospitality). The intention is to reflect the server’s generosity and often is associated with restaurant or izakaya service (similar to a bartender pouring a pint so the beer spills a bit, except with saké you get to enjoy the over-pour out of the masu rather than wiping it up with a bar towel). More formal saké service uses lacquerware, porcelain cups, or ceremonial vessels. Saké set with masu box Serving saké can be less formal, especially today as brewers strive to reach international drinkers. White wine glasses are often used because they present saké aromas, and most households are likely to have them on their bar shelves. There are myriad types of saké cups and glasses, many resembling small bowls with wide rims or cups without handles. Like grape wine glasses, the various shapes and sizes are paired with different styles of saké. No one size fits all, but a white wine glass likely will suit your needs until you get heavily into saké appreciation. People often think of saké as a drink served warm. While saké can be served warm, the temperature is a personal decision. Saké can be served warm, room temperature, or chilled. Today, many sakés are served chilled (35-40º F) or at room temperature (60-70º F). Bōken Saké recommends you serve No. 77 either warm or cold—cold for crispness, warm by heating it somewhere between 90º and 110º F to, in Bōken’s language, “warm the bones.” In the beginning of your saké adventure, everything will be fine if you sip saké out of the white wine glass already in your cupboard and experiment on temperature. As the rollout of Bōken Saké only began in fall 2024, you may not find it on your neighborhood store’s shelves. If you find it on a restaurant list, which was the company’s initial target, it is well worth a try. Saké in general is worth a place on your table. In any event, I hope this excursion into “rice wine” gives you a simplified, broad picture of what is going on with rice’s contribution in the wine world. Thank you for reading Bōken website (https://www.drinkboken.com/) Bōken No. 77 Junmai Ginjō Saké Last round London cabbie kept throwing “lion powder” out of the window to keep lions away. Passenger: “But there aren’t any lions in London” Cabbie: “And a bloody good thing, too, because the powder don’t work.” Wine time. It gets funnier after your third shot of saké. Links worth exploring Dave McIntyre’s WineLine (https://dmwineline.substack.com/) Longtime Washington Post wine columnist now on Substack. Entertaining, informative. Good + Tasty (https://kathleenwillcox.substack.com/) Excellent wine stories by Kathleen Willcox. Focuses on the business and culture of sustainable wine, food, and travel. Maker’s Table: Meg Maker (https://substack.com/@megmaker) Award-winning culture writer and fine artist curious about nature, food, wine, and place. Diary of a Serial Hostess (https://victoriadelamaza.substack.com/) Ins and outs of entertaining; witty anecdotes of life in the stylish lane. Email: wine@cwadv.com Newsletter: gusclemens.substack.com (https://gusclemens.substack.com/) Website: Gus Clemens on Wine website (https://www.gusclemensonwine.com/) Facebook: facebook.com/GusClemensOnWine/posts/ (https://www.facebook.com/GusClemensOnWine/timeline/) Twitter (X): @gusclemens Bluesky https://bsky.app/profile/gusclemensonwine.bsky.social (https://bsky.app/profile/gusclemensonwine.bsky.social) . Long form wine stories on Vocal: Gus Clemens on Vocal (https://vocal.media/authors/gus-clemens) Apple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8 (https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p%E2%80%A6&ie=UTF-8&oe=UTF-8). Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe (https://gusclemens.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)

2. 

   26 Feb 2026

   Lifestyle choices and wine 2-25-2026

   Right now, many in the wine world are freaked about the decline in wine drinking. Advice: relax, take a deep, cleansing breath. A nice, chilled rosé also might help. Wine is a lifestyle choice. By their very nature, lifestyle choices are always in chaotic, often irrational flux. Examples from the wine world: • Merlot was a big thing at the end of the last century. Women in particular enjoyed it because it usually was softer and smoother than cabernet sauvignon or syrah or some of those bombastic wines from northwestern Italy you could not drink until they were at least six years (and preferably 10-15 years) old. California winemakers made merlot you could drink when you got home from the store. The market lapped it up. Then the movie Sideways. Miles Raymond (Paul Giamatti) proclaimed: “I am NOT drinking any f**king Merlot!” It did not matter Miles hated merlot only because his ex-wife liked merlot, not for any fault in the varietal. Suddenly, a plot point in a popular movie involved bashing merlot. Merlot sales plummeted. Drinkers made new lifestyle choices. Merlot did not change. It remains one of the world’s great varietals and blending wines. But, still, “I ain’t drinking *** merlot!” became a meme. AI generated illustration • Blousy, oaky, buttery, big fruit chardonnays were a big thing in late 1980s and 1990s. They didn’t go very well with food—okay, they worked with movie theatre popcorn—but ladies, in particular, were not pairing it with food. They were sipping it in the country club’s outdoor bar after a round of golf or a tennis match or by-the-glass at a big chain restaurant where wine-food pairing was irrelevant. Big chardonnay was the wine equivalent of comfort food. It was a transition from sweet wines, soft drinks, or cocktails. Lush, approachable, ripe fruit, vanilla, butterscotch, creamy mouthfeel. What was not to like? Then those drinker’s palates matured, or maybe it was just time for a lifestyle change. At the turn of the century, ABC (Anything But Chardonnay) became the next bandwagon to hop onto. White zin, pinot grigio, Veuve Clicquot, prosecco, sauv blanc, even dry riesling (for gosh sakes) was the next de rigueur pour for the dialed-in parvenu. “Anything But Chardonnay” was the incantation—unless it was an un-oaked, subdued malolactic conversion chardonnay, then… well, maybe. AI generated illustration • In the 1980s and especially the 1990s, monster, jammy, very high alcohol, zinfandel fruit bombs became a big thing, especially among manly men. Let the ladies sip insipid white zin, some gals even put ice cubes in their tumbler glass (shudder). Big zin was hedonistic macho indulgence. The 16-plus percent ABV and the overly-ripe fruit meant the wine tasted sweet even if laboratory tests proved it was “dry.” The high alcohol made it more a “cocktail wine” than anything a reasonable person would pair with food. Except, maybe, with a huge slab of fat-dripping beef you just removed from your expensive backyard grill fired by mesquite wood you harvested yourself with your high-powered chainsaw. Throw in a plate of fried onion rings and a loaded baked potato, and we’ve got a real meal here, buddy. A hearty slap on the back and backward ball cap is optional. Okay, some research indicates there is only marginal male preference between male and female in this wine category, but the zeitgeist then (and now) was big zin was male while lighter, “more feminine” (whatever that is supposed to mean) wine was female. In any event, the stereotypes and lifestyle choices did not hold in the 21st century. With blowback from wine professionals such as sommeliers, whose job is to pair with food, and wine writers, whose job is to constantly come up with something new in 500 words or less, zin today is stylistically fragmented. Lighter and more food-friendly red zin occupies a growing middle ground, flanked by white zin (which still outsells red zin) and monster zin. The wine world carousel continues to spin. AI generated illustration Lifestyle choices regarding wine and alcohol in general experience constant fluctuation. In the 2010s, for instance, some Gallup Polls suggested wine was approaching beer as the alcohol delivery vehicle of choice. What heady days those were for vintners and for bank vice presidents ready to loan money to create new vineyards and expand or create new wine operations. Then the 2020s slapped them both in the face with the reality of lifestyle changes. Not only has wine consumption declined, a new cohort of consumers has made a lifestyle choice to drink little or no alcohol. Medical sources assert any alcohol consumption can be bad for you. Neo-prohibitionists channel Carry Nation. While Neo-prohibitionists have not yet taken hatchets to saloons or wine barrels, they do clamor for increases in alcohol excise taxes, limit times and places alcohol can be sold, restrict advertising, and lowering the legal blood-alcohol-content. The wine world faces several headwinds. That noted, wine has been around for more than 8,000 years and is deeply imbedded in our culture, our religions, our culinary proclivities. Wine is not going away. In the U.S., the total wine industry—production, distribution, sales, consumption, tourism, and service industries—generates some $324 billion annually in economic impact and is increasing in spite of the headwinds. U.S. wine generates 1.75 million jobs and $102 billion in wages. Wine delivers more than $53 billion in tax revenue. These numbers have been resilient, even rising, amid the slight downturn in wine consumption in the U.S. in the 2020s. We are drinking less, but we are drinking better and more expensive. If you have read this far, I hope your fears of wine’s collapse are allayed and you are relieved. Lifestyle choices, by their very nature, constantly change. Sit back and chill out with a nice glass of wine of your current choice, good food, and—especially—sharing with family and friends. That lifestyle moment is immutable. Last round Relationships are like Indian food. They start out hot and spicy, but end up with someone on the toilet crying and saying “why me? why me”? Wine time. Bonus last round Police officer pulls over a speeding car. Officer: “I clocked you at 80 miles per hour, sir.” Driver: “Gee, officer, I had it on cruise control at 60. Perhaps your radar gun needs calibrating.” Not looking up from her knitting, driver’s wife says: “Now don’t be silly, dear. You know this car does not have cruise control.” As the officer writes out the ticket, the driver looks over at his wife and growls: “Can’t you please keep your mouth shut for once?” Wife smiles demurely and says: “Well, dear, you should be thankful your radar detector went off when it did or your speed would have been higher.” As the officer makes out the second ticket for the illegal radar detector, the man glowers at his wife and says through clenched teeth: “Woman, can’t you keep your mouth shut?” The officer frowns and says: “And I notice that you are not wearing your seat belt, sir. That’s an automatic $75 fine.” Driver: “Well, you see, officer, I had it on, but I took it off when you pulled me over so that I could get my license out of my back pocket.” Wife: “Now, dear, you know very well you never wear your seat belt when you are driving.” As the police officer is writing out the third ticket, the driver turns to his wife and barks: “Will you just shut up!” Officer looks over at the woman and asks: “Does your husband always talk to you this way, ma’am?” Wife: “Only when he has been drinking.” Wine time. Thanks for reading Gus Clemens on Wine! This post is public so feel free to share it. Gus Clemens on Wine is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Links worth exploring Dave McIntyre’s WineLine (https://dmwineline.substack.com/) Longtime Washington Post wine columnist now on Substack. Entertaining, informative. Good + Tasty (https://kathleenwillcox.substack.com) Excellent wine stories by Kathleen Willcox. Focuses on the business and culture of sustainable wine, food, and travel. Diary of a Serial Hostess (https://victoriadelamaza.substack.com/) Ins and outs of entertaining; witty anecdotes of life in the stylish lane. Email: wine@cwadv.com Newsletter: gusclemens.substack.com (https://gusclemens.substack.com/) Website: Gus Clemens on Wine website (https://www.gusclemensonwine.com) Facebook: facebook.com/GusClemensOnWine/posts/ (https://www.facebook.com/GusClemensOnWine/timeline/) Twitter (X): @gusclemens Bluesky https://bsky.app/profile/gusclemensonwine.bsky.social (https://bsky.app/profile/gusclemensonwine.bsky.social) . Long form wine stories on Vocal: Gus Clemens on Vocal (https://vocal.media/authors/gus-clemens) Apple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8 (https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p%E2%80%A6&ie=UTF-8&oe=UTF-8). Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe (https://gusclemens.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)

3. 

   31 Dec 2025

   Wine’s tough year 12-30-2025

   Ah, it was a heady wine time while it lasted. Wine enjoyed more than 50 years of vineyard and winery growth, more than 50 years of improving quality, more than 50 years of consistent year-over-year market expansion. Those were the days, my friend. We thought they’d never end. We’d sing and dance forever and a day. Reality: nothing lasts forever. Pendulums swing both ways, as the wine world is painfully coming to grips with now. In 2024, California wine production fell to its lowest level since 1999. United States production fell to its lowest since 2004. Both total wine consumption and per-capita demand in the U.S. fell together for the first time in modern wine history. Worldwide wine production is down to 1961 levels even though there are more than five billion more people on Earth today. On a granular level, winegrowers leave grapes on the vine, knowing they cannot recoup their harvest expenses. Wine stores close. Wineries close or dial back, drop labels, trim staff. Newspapers drop wine columns as wine advertising dollars dry up. Restaurants pare their wine list. Supermarkets reduce shelf space devoted to wine. Let’s examine what is happening and put it into some perspective. Spoiler alert: the sky is not falling, Chicken Little. Wine drinkers fall loosely into two categories. Members of the largest cohort are not that interested in where the wine came from, how it was made, who made it. They want a relatively inexpensive alcohol delivery vehicle that tastes good, maybe pairs with food. They enjoy wine, but they also can hang with beer, hard seltzer, premixed cocktails. They also may have cut back or eliminated alcohol consumption. The second cohort is into wine. Members of that cohort care about all the details, food pairing, vintage conditions, particulars about how it was made. They can be labeled as “wine geeks.” Wine is their go-to alcoholic drink, and they are willing to search for quality and pay for it. The first cohort is the principal source of the wine decline. They are the reason the hardest hit wine segment is commodity value bottlings, aka “supermarket wines.” The wine lover cohort has much less impact on the decline. In fact, while sales of lower-end wine has significantly tumbled for the past seven years, sales of higher end wines have weathered the storm. Wineries are selling fewer bottles of wine but maintaining their cash flow because people are buying higher-priced efforts. Those drinkers are drinking better, a trend that is more than a decade old. The commodity, supermarket wine segment has a hard row to hoe. There are too many “next big things” in that alcohol silo. The market will remain, but will not be as robust as it was the past half century. And, of course, the cohorts are not black and white, but have shades of gray between them. The better wine cohort has an emotional connection to wine. For them, wine is joy, pleasure, deliciousness, and rewarding, with fascinating back stories. And—yes—some snob appeal that quality wine is not pop-the-top and slurp-it-down to get-a-buzz stuff. For them, wine’s cementing attraction is pleasure. On the palate, in the mind, and—yes—pleasant satisfaction that you are smart enough, educated enough, and successful enough to enjoy and appreciate a liquid that has been treasured by fellow human beings for more than 8,000 years. There is conclusive evidence of a winery in Armenia dating back 6,200-plus years, including botanical evidence the wine was made using the areni grape. You can buy Armenian wine made with areni grapes today from a winery near the archeologic find in Armenia. Not many enterprises can match that claim. Bottom line: while this is a somewhat turbulent time in the wine business, especially in the cheaper, factory-produced wine segment, wine is not going away. Worldwide wine production may be down to 1961 levels, but it remains a half-trillion dollar business. Production is almost six billion gallons—30 billion bottles. In the United States, wine generates more than $325 billion in economic impact. Various research groups forecast wine’s worldwide economic impact will be between eight hundred billion and more than one trillion US dollars by 2033. The wine world is changing, but it is not going away. Sure, the wine trade faces headwinds. Every product, especially a discretionary product like wine, faces headwinds on a cyclical basis. Sometimes you are the hammer and you strike. Sometimes you are the anvil and you bear. The likelihood is after testing times the strong will survive and flourish, while the weak will suffer their Darwinian fate. Wine has been here before—my goodness for 13 years in the United States you could go to prison for making and selling wine. Let’s all take a deep breath, relax, and figure out what wine we are going to joyfully enjoy together tonight. Tasting notes: • Karas Areni, Armenia 2023 checks an amazing number of boxes in the wine world. First, it is a delicious wine that sips in a space between pinot noir and sangiovese. Second, archeological finds discovered evidence of this very grape dating back 6,100 years and the first clearly identified winery in the world. The winery is in the shadow of Mount Ararat, believed by Christians and Jews as the possible location of Noah’s Ark. You get to drink history, the very beginnings of wine, and drink superb wine. And do so for $16-20. Link to my review (https://www.gusclemensonwine.com/karas-areni-armenia-2023/#more-21208) • Val delle Rose Litorale Vermentino Maremma Toscana DOC 2024 is delightful iteration of vermentino’s lighter, fresher style. While it has good acidity, there is a smooth creamy texture and slight oiliness that creates excellent mouthfeel and tension. Clean, crisp winner from a highly regarded, long-time player in Tuscany. $15-20 Link to my review (https://www.gusclemensonwine.com/val-delle-rose-litorale-vermentino-maremma-toscana-doc-2024/#more-21177) • Herzog Wine Cellars Lineage Pinot Noir, Clarksburg 2022 is affordable, fruit-forward, kosher wine from America’s largest fully kosher winery. It is a value play in pinot noir rather than sophisticated, but is very serviceable in what it is intended to be. Wallet pleaser; smooth and easy crowd pleaser. $18-22 Link to my review (https://www.gusclemensonwine.com/herzog-wine-cellars-lineage-pinot-noir-clarksburg-2022/#more-21200) • Stoller Family Estate Reserve Pinot Noir, Dundee Hills 2022 is rich, elegant charmer with lingering finish, polished, refined fruit. Excellent balance of fruit, oak, restrained alcohol. Civilized pour that demonstrates why Willamette Valley pinot noir deserves to be in conversation as some of the world’s premier pinots, especially at this price point. $50-60 Link to my review (https://www.gusclemensonwine.com/stoller-family-estate-reserve-pinot-noir-dundee-hills-2022/#more-21107) • Early Mountain Vineyards RISE, Virginia 2021 is a very smooth, well-behaved, merlot-led Bordeaux blend only produced in exceptional years. Just now entering its best drinking window, this easily can be held another decade-plus. Early Mountain is Virginia’s flagship winery. All winery profits are directed to Virginia communities and innovation in the Virginia wine industry. $135-150 Link to my review (https://www.gusclemensonwine.com/early-mountain-vineyards-rise-virginia-2021/#more-21174) Last round How do I determine how much wine to drink? I take it on a case-by-case basis. Thank you for reading. This is a reader-supported publication. Please consider becoming a paid subscriber. No matter how you subscribe, I appreciate you. Links worth exploring Dave McIntyre’s WineLine (https://dmwineline.substack.com/) Longtime Washington Post wine columnist now on Substack. Entertaining, informative. Good + Tasty (https://kathleenwillcox.substack.com) Excellent wine stories by Kathleen Willcox. Focuses on the business and culture of sustainable wine, food, and travel. Diary of a Serial Hostess (https://victoriadelamaza.substack.com/) Ins and outs of entertaining; witty anecdotes of life in the stylish lane. Email: wine@cwadv.com Newsletter: gusclemens.substack.com (https://gusclemens.substack.com/) Website: Gus Clemens on Wine website (https://www.gusclemensonwine.com) Facebook: facebook.com/GusClemensOnWine/posts/ (https://www.facebook.com/GusClemensOnWine/timeline/) Twitter (X): @gusclemens Bluesky https://bsky.app/profile/gusclemensonwine.bsky.social (https://bsky.app/profile/gusclemensonwine.bsky.social) . Long form wine stories on Vocal: Gus Clemens on Vocal (https://vocal.media/authors/gus-clemens) Apple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8 (https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p%E2%80%A6&ie=UTF-8&oe=UTF-8). Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe (https://gusclemens.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2)

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