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This podcast is available on 8 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.

Does this podcast accept guests?

Yes, this podcast regularly features guests.

Sensing Up

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by Valérie Henbest

5.0(4 reviews)

42 episodes

Updated Weekly

Accepts GuestsHas SponsorsLocation 🇦🇺

Podcast Authority

Beta

FairBased on show quality, social media presence, reviews, charts, and more

Quality68

Social0

YouTube0

Engagement60

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Podcast Overview

Hello and welcome to Sensing Up, a podcast you need to listen to with your 5 senses! My name is Valérie Henbest. I am French. I am Australian. I am on a mission to discover more about the senses and how they promote pleasure once you engage them and listen to them more carefully. Each episode will give you a reason to listen, look, smell, touch and taste more effectively. Special guests will share their own "Madeleine de Proust" moment - the memory they conjure up from a little cake, a special perfume, a piece of art or a particular piece of music. Sharpen your tastebuds, fine tune your eardrums, clear your nose and throat, and keep your eyes wide open. Join us for a journey through textures, flavours and aromas from our daily life. Allow us to turn a mundane activity into a magical moment. Using your own senses AND many talented food and wine lovers from Australia and all over the world. Sensing Up - a podcast on 'ideas worth tasting'!

Language

🇺🇲

Publishing Since

8/14/2023

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🇺🇸 Charts #3

Outreach generated

Apple 142

Spotify 827

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Podcast Authority

Beta

FairBased on show quality, social media presence, reviews, charts, and more

Quality68

Social0

YouTube0

Engagement60

Learn more

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excellent

Episode Length

48 minutes

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good

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3.0/5

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needs improvement

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Every 22 days

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Recent Episodes

July 15, 2026

Walking with Kings: Thistledown Wines with Paddy Gilhooly

Grenache spent the better part of a century in South Australia as the grape left on the vine until the Shiraz was in. That neglect, strangely enough, is part of what makes some of the oldest vineyards in McLaren Vale so prized today. Valérie sits with Paddy Gilhooly, co-owner of Thistledown Wines, the McLaren Vale project founded in 2010 by Master of Wine Giles Cooke and built on a patchwork of old Grenache vineyards that growers once struggled to sell. Edinburgh-born and now an Australian citizen, Paddy brings a perspective shaped equally by fine dining wine lists in the UK and a detailed knowledge of wine history. The pair discuss Grenache's uneven history in South Australia: its arrival with Scottish viticulturalist James Busby in the 1830s and its recent, deliberate return to favour among growers and winemakers willing to treat old, low-yielding vines as an asset rather than a burden. Paddy speaks to what a single vineyard, and at times a single row, can reveal about a place, and to the strange arithmetic of vines that produce less each year yet somehow grow more interesting for it. Valérie and Paddy taste together, a Rhône-inspired Roussanne Grenache Blanc named for a line of Rudyard Kipling's If, and an old vine Grenache from four vineyards in Blewitt Springs, paired with a cloth-bound cheddar matured close to thirty months in Valérie's own maturing room. What follows is a study in how the right acid and the right salt can lift each other into something neither reaches alone. Thistledown Wines is a small-batch McLaren Vale producer specialising in single vineyard, old vine Grenache. Wines in this episode: <ul> <li>Walking with Kings Roussanne Grenache Blanc <a href= "https://thistledownwines.com/our-wines/Walking-with-Kings-Roussanne-Grenache-Blanc-2024-p746740505" target="_blank" rel= "noopener">https://thistledownwines.com/our-wines/Walking-with-Kings-Roussanne-Grenache-Blanc-2024-p746740505</a></li> <li>Fool on the Hill Grenache, Eden Valley <a href= "https://thistledownwines.com/fool-on-the-hill-grenache" target= "_blank" rel= "noopener">https://thistledownwines.com/fool-on-the-hill-grenache</a></li> <li>The Vagabond Old Vine Grenache, Blewitt Springs <a href= "https://thistledownwines.com/the-vagabond-grenache" target= "_blank" rel= "noopener">https://thistledownwines.com/the-vagabond-grenache</a></li> </ul> <div>Paired with Cheese Culture 30-month Cloth Cheddar</div> <div><a href= "https://smellycheese.co/products/cheese-culture-4-year-old-cloth-cheddar" target="_blank" rel= "noopener">https://smellycheese.co/products/cheese-culture-4-year-old-cloth-cheddar</a></div> Valérie Henbest is a French-Australian cheese specialist born in Normandie. Imports 10+ tonnes of French cheese monthly, sells at Smelly Cheese Shop, Adelaide Central Market. French National Order of Agricultural Merit 2023. Inducted into Guilde Internationale des Fromagers, Paris. Sensing Up is a space to slow down, pay attention and let the senses lead. Shop: <a href="http://smellycheese.co/" target="_blank" rel= "noopener">smellycheese.co</a> | Instagram: <a href= "https://www.instagram.com/smellycheeseco/" target="_blank" rel= "noopener">smellycheeseco</a> | Facebook: <a href= "https://www.facebook.com/SmellyCheeseCo/" target="_blank" rel= "noopener">SmellyCheeseCo</a>

June 16, 2026

Sixth Generation Wines: A Conversation with Bec and Richard Hardy

Thomas Hardy arrived in South Australia in 1850, and what followed was the making of one of the country's most storied wine dynasties. One hundred and seventy-three years later, his sixth-generation descendant Bec Hardy is making wine in McLaren Vale with the same instinct for possibility. In this episode, Valérie is joined by Bec Hardy and her husband Richard for a conversation that moves freely between history and harvest, heritage and reinvention. Bec traces the arc from Thomas Hardy's improbable journey, through the branching of the family line, to the founding of Bec Hardy Wines in 2020 alongside the related but distinct Pertaringa label, now approaching its fiftieth year. Richard, a former financial services professional who came into the wine world via negotiation and a rather tax-efficient honeymoon, brings a sharp commercial instinct and an endearing candour about the business of wine. The conversation deepens over a glass of the Pertaringa Yeoman Shiraz, a single-vineyard wine drawn from vines planted in 1843, possibly on land once owned by Thomas Hardy himself. Bec describes the wine's intensity with precision: small berries, dark fruit, the beginning of secondary characters in the 2021 vintage. Valérie pairs it with a Burgundian Epoisses, and the result is, by any measure, compelling. Find the Pertaringa Yeoman Shiraz 2021 here: <a href= "https://bechardy.com.au/products/pertaringa-yeoman-shiraz-2021"> https://bechardy.com.au/products/pertaringa-yeoman-shiraz-2021</a> Find the Epoisses cheese here: <a href="https://smellycheese.co/products/epoisses">https://smellycheese.co/products/epoisses</a> Valérie Henbest is a French-Australian cheese specialist born in Normandie. Imports 10+ tonnes of French cheese monthly, sells at Smelly Cheese Shop, Adelaide Central Market. French National Order of Agricultural Merit 2023. Inducted into Guilde Internationale des Fromagers, Paris. Sensing Up is a space to slow down, pay attention and let the senses lead. Shop: smellycheese.co | Instagram: smellycheeseco | Facebook: SmellyCheeseCo

May 15, 2026

The Sand Beneath the Vine: A Conversation with Master of Wine David Gleave

Australian wines have never been better, never more diverse, and the perception of them outside Australia has never been worse. It is a paradox that troubles David Gleave, and one he believes can only be undone through storytelling. Valérie sits with one of the most respected figures in the wine world: a Master of Wine since 1986, co-founder of Liberty Wines, and now the man behind Willunga 100, a small-production Grenache label rooted in the sandy soils of Bluett Springs, McLaren Vale. What unfolds is less an interview than an unhurried exchange between two people who have spent their lives paying close attention to what is in the glass and why it matters. The conversation turns to Grenache with a kind of inevitability. Once the most widely planted variety in Australia, it was largely torn out during the vine pull scheme of the 1980s, supplanted by varieties that suited a different moment. David sees its return not as nostalgia but as alignment. At Bluett Springs, where the vineyard sits at elevation above the Gulf of St Vincent and the sandy soils drain freely over a clay and limestone base, old vines produce fruit with a low pH and a natural acidity that needs nothing added. The sand, as David puts it, is the distinction. Valérie and David taste together, a white Grenache from the 2025 vintage paired with a brèbi rosé, the soft sheep's milk from the Béarn, and a red from the Trot Vineyard, with its iron-rich sandy soils and more pronounced tannin, alongside an Ossau-Iraty from the Basque Country. Two pairings that confirm what this podcast continues to find: that pleasure deepens in proportion to what you know, and that a little attention to provenance, to texture, to the particular acidity of a grape grown in sand, changes what is in the glass entirely. Willunga 100 is a boutique winery in Bluett Springs, McLaren Vale, specialising in old vine Grenache. The name draws from the historic Hundred of Willunga, an administrative area of 100 square miles established in 1839, three years after the first settlement of South Australia. In this episode: the 2025 White Grenache paired with brèbi rosé (soft sheep's milk, Béarn); the Trot Vineyard Grenache paired with Ossau-Iraty (sheep's milk, Basque Country). Both available through <a href= "https://smellycheese.co" target="_blank" rel= "noopener">smellycheese.co</a>. Valérie Henbest is a French-Australian cheese specialist born in Normandie. Imports 10+ tonnes of French cheese monthly, sells at Smelly Cheese Shop, Adelaide Central Market. French National Order of Agricultural Merit 2023. Inducted into Guilde Internationale des Fromagers, Paris. Sensing Up is a space to slow down, pay attention and let the senses lead. Shop: <a href="https://smellycheese.co" target= "_blank" rel="noopener">smellycheese.co</a> | Instagram: <a href= "https://instagram.com/smellycheeseco" target="_blank" rel= "noopener">smellycheeseco</a> | Facebook: <a href= "https://www.facebook.com/SmellyCheeseCo" target="_blank" rel= "noopener">SmellyCheeseCo</a>

42 total episodes available

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Frequently asked questions

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What is Sensing Up?: Hello and welcome to Sensing Up, a podcast you need to listen to with your 5 senses!

My name is Valérie Henbest. I am French. I am Australian. I am on a mission to discover more about the senses and how they promote pleasure once you engage them and listen to them more carefully.

Each episode will give you a reason to listen, look, smell, touch and taste more effectively.

Special guests will share their own "Madeleine de Proust" moment - the memory they conjure up from a little cake, a special perfume, a piece of art or a particular piece of music.

Sharpen your tastebuds, fine tune your eardrums, clear your nose and throat, and keep your eyes wide open.

Join us for a journey through textures, flavours and aromas from our daily life.

Allow us to turn a mundane activity into a magical moment. Using your own senses AND many talented food and wine lovers from Australia and all over the world.

Sensing Up - a podcast on 'ideas worth tasting'!
How often does this podcast release new episodes?: This podcast updates weekly.
Where can I listen to this podcast?: This podcast is available on 8 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
Does this podcast accept guests?: Yes, this podcast regularly features guests.

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