The wild fermented thoughts of three amigos.
(Not) just another wine podcast by Wine Importer Doug Wregg, International Wine Consultant Emily Harman and Wine Writer Jamie Goode.
logo by Michel Tolmer
Intro and Outro music by Jamie Goode
What are the new fine wines? Is there such a thing? Jamie, Doud and Emily talk about how taste has evolved from the traditional certainties and hierarchies into a greater appreciation of wines from less fashionable regions, grapes, and growers. Jamie cites Hugh Johnson’s aphorism that a fine wine is a wine that makes you want to write about it. The gang speculate about the qualities that make for a fine wine and conclude that the former prerequisites of impressive structure and ageworthiness are perhaps less important than the sense of purity and the capacity to lyrically communicate terroir. Made with attentive farming and skilful winemaking, fine wines can be made anywhere, at any time.
The trio taste (and drink) a fabulous bottle of Comando G’s El Tamboril Tinto 2021 from the mountain region of Gredos west of Madrid. Although the vines are old, the appellation is very new yet is now recognised as a region capable of producing world-class (fine) wines from Garnacha. The other wine assayed is an intensely expressive Boekenhoutskloof Syrah 2023 from South Africa, liquid proof that skilful growers and vignerons can make spectacular wines in formerly unheralded (for fine wine) regions.
9 Mar 2026
Wine, Sight and Sound
So much of our tasting energy is spent assessing a particular’s wines aromas and flavours using our sense of smell and what we can detect with our indvidual palates. We rarely discuss the role of appearance, how the wine presents itself, the clues that we can derive from examining intently the liquid in a glass. Emily, Jamie and Doug talk about various aspects of visual appreciation, from the quality of light we taste in (daylight versus artificial, for example), to how appearances can sometimes be deceptive, as well as what find appetising when we look at a wine. They touch on the pros and cons of blind tasting and remark how easily we can be influenced by colour, our brains deceived by false perceptions.
We broach a bottle of 2023 Soca-Rel Manto Negro from the island of Mallorca and comment on its remarkable pale red colour. Appearances are not deceptive! The wine is pretty, floral, red-fruited, and even ethereal. We then move to a Chinon of indeterminate age from Patrick Corbineau (RIP). Without a vintage on the label or the cork to guide us, we surmise - from the colour of the wine – that it is between15-30 years old. The wine is astonishingly fine and vibrant.
In the second part of the podcast, the three examine how sound affects our assessment and enjoyment of wine. Sound can be music or conversation; they agree that it can establish our moods and thus affect our respective responses to wine. Noise, however, is always intrusive and the energy required to screen it out, impacts our enjoyment of wine and the very ability to taste. Restaurants have become increasingly noisy environments, perhaps less than ideal milieux to truly appreciate good wine in.
12 Jan 2026
Defending Wine Culture
Hosts Emily, Jamie, and Doug explore wine's cultural significance, highlighting its role in inspiring art, fostering social connections, and enhancing the dining experience, emphasizing its civilizing influence in this interview episode.
28 Dec 2025
Festive Wrap Up
Hosts Emily, Jamie, and Doug reflect on their podcasting year, highlighting favorite wine regions and wines while acknowledging the challenges faced by the wine trade in 2025.
19 Nov 2025
Food and wine matching – Part 2: The Meat Dishes
Industry experts explore wine pairings for venison and ribeye beef dishes, contrasting wines like Hermit Ram Pinot Noir and Geoff Merrill Cabernet Sauvignon to determine the best match in this episode.
6 Nov 2025
Food and wine matching Introduction & Part 1: the fish dishes!
Tom explores food and wine pairing, presenting four courses with distinct preparations to demonstrate how different wines complement dishes like crab and sea bass, enhancing the tasting experience.
25 Oct 2025
How to be a Wine Buyer
Wine buyer EMILY discusses the balance between passion, commercial needs, and ethical sourcing in her various wine buying roles with hosts DOUG and JAMIE in an interview.
8 Oct 2025
Wine age-worthiness and the drinking window
Doug, Emily, and Jamie challenge the assumption that aging wine automatically enhances its complexity, exploring the concept of a wine's optimal drinking window.
23 Sept 2025
Grand Rosés
Doug, Jamie, and Emily explore a selection of grand rosé wines with Tom Fahey, discovering highly-reputed vinous wines that challenge common perceptions of rosé.
15 Jul 2025
Climate Chaos
Hosts Emily, Jamie, and Doug explore climate change's impact on winemaking, considering strategies like vineyard relocation and hybrid varieties to maintain wine quality amid environmental challenges.
19 Jun 2025
Wine Critics or Judging the Critics
Hosts Emily, Jamie, and Doug discuss how wine critics evaluate quality, questioning the validity of ratings and exploring the language used to describe wine, ultimately suggesting personal preference matters more than scores.
5 Jun 2025
Blind Wine Tasting: The Pros and Cons of tasting wine blind.
Wine experts Emily Harman, Jamie Goode, and Doug Wregg discuss the impact of perception, environment, and experience on blind wine tasting, questioning standardized taste assessments and taste two wines in a blind taste test.
19 May 2025
The Price of Wine: Is good wine becoming too expensive?
Join Emily Harman, Jamie Goode, and Doug Wregg as they talk about why wines are becoming more expensive and ask what constitutes value-for-money these days.
The trio examine wine margins in restaurants, question why they are (undoubtedly) increasing and explain some of the reasons why this may be the case. We mention some of our favourite places to drink good value wine and why progressive mark-ups encourage customers to drink more interesting wines. Conversely, fixed gross-profit margins are pushing more and more wines out of the pocket of the average consumer. They observe that emerging regions and lesser-heralded grape varieties can provide great value discoveries.
To this end, the gang taste a white wine made from Thierry Navarre in Saint-Chinian called Lignières Blanc, a mix of rare and “forgotten varieties” including Ribeyrenc Blanc, Clairette du Languedoc & Grenache Gris, and agree this style of wine overdelivers for the price point.
As an alternative to Burgundy, we open a bottle of 2018 Storm “Ignis” Pinot Noir from the relatively cool-climate Upper Hemel-en-Aarde Valley in South Africa.
7 May 2025
Vessels
Jamie, Doug and Emily look at different types of wine “vessels” ranging from stainless tanks to various types of wooden barrels and finally concrete vats and terracotta pots (amphorae, qvevri and so forth). They talk about the art of the cooper and suggest that (used sympathetically) oak barrels can both shape the wine as well as being the conduit to transmit a sense of terroir, whereas clumsy use of wood will obfuscate the true nature of the wine.
The gang taste three examples of wines fermented and aged in different vessels. Firstly, a clay-fermented-and aged 2013 Muscat from the De Martino tinajas project in Itata, southern Chile. Then a biodynamic Arbin Mondeuse from Louis Magnin from the 2003 vintage, all in stainless tanks. To finish, to illustrate the effect of oak-ageing, we sample a Torres Mas La Plana 2018 from Penedes.
Wines tasted this episode:
Muscat Tinajas, De Martino 2013
Itata, Chile
Arbin Mondeuse, Louis Magnin 2003
Savoie, France
Mas La Plana, Torres 2018
Penedes, Spain
16 Apr 2025
Of Icons and Unicorns
Join Doug Wregg, Emily Harman and Jamie Goode as they discuss wine icons, wine unicorns, and the secondary market.
1 Apr 2025
How do you like them appellations?
Join Doug Wregg, Emily Harman and Jamie Goode as they discuss the pros and cons of the appellation system.
20 Mar 2025
Terroir Talks
Jamie, Doug and Emily attempt to define the slippery concept of terroir and surmise how a specific place (microclimate, aspect, biodiversity and soil) may be transmitted into the final wine and why it might be desirable for wines to convey their origins.
5 Mar 2025
Your Faults, My Flaws!
Join Doug, Emily & Jamie as they dig into the topic of wine flaws and faults.
17 Feb 2025
Introductions with Doug, Emily and Jamie
Meet our three podcast amigos: Doug Wregg, Emily Harman and Jamie Goode. Learn about their journey from humble amateur wine sleuths into the professional wine world. This is a getting-to-know you session; expect plenty of gentle banter. Halfway through the trio taste a 2017 Laski Rizling from Zorjan, a biodynamic and natural producer making wine in Stajerska region (Slovenian Styria) and marvel at its unique golden-amber colour, textural depth and almost rustic soulfulness.
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Apple Podcasts (US)
4.0 / 5
3 ratings
Podcast Authority Score: 56 / 100
A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.
Quality
82
Social presence
91
YouTube
0
Engagement
31
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