We're in a period of time where the flow and feel of a tasting room is under scrutiny. Today's wine drinkers have less time and less disposable income to visit tasting rooms, in general. It is possible a tasting room visit – which comes in many forms – can forever change an individual's view on wine in general. With the question of whether or not tasting rooms survive our modern times, we took the time to discuss challenges and barriers we have individually experienced when visiting tasting rooms across the U.S. Overall, even as wineries look to improve sales again, there is still an incredible amount of onus on the consumer to ensure they have a good experience at a tasting room or wine event. While the industry is at a crossroads determining what today's wine lover wants from a winery visit, this is an episode in which wineries can learn from and make small, but impactful changes in how they come across to their visitors.

Show notes for this episode are available at dgwinemaking.com

In an age in which the tasting room is getting called "dead in the water," we explore the history behind the winery tasting room, how it has evolved over time, and one big barrier to entry for potential wine consumers: rules for tasting rooms pushed by the rhetoric of the American wine industry. This episode truly highlights one of the big expectations that is put on consumers in terms of understanding and engaging with wine. Thus, if you are a winery that has experienced drops in tasting room sales, this episode may highlight one thing you can actively change for your business – the rules around wine tasting room engagement.

Show notes of this episode are available at dgwinemaking.com. Follow us on Instagram @dgwinemaking for clips and social discussion.

It's time to kick off Season 2 of "Voices of the Vine" with winemaking consultant, Denise Gardner and winemaker, Virginia Mitchell. We're diving right in, tackeling a very trendy topic for this year: low and no alcohol wines.

Whether you produce 1,000 cases of wine per year or 100,000 cases of wine per year, almost every winery in the U.S. could process a low-alcohol wine. Such possibilities allow wineries of all shapes and sizes to make a low-alcohol product that still tastes like wine, acts like wine, and hits a major market trend going into 2026. But we have noticed a large gap in the discussion of low-alcohol wines, and that is: how do you make them well? In this episode, Denise explains differences between non-alcoholic wines and low-alcohol wines, various options available to wineries for making low-alcohol wines, and shelf-life expectations in today's market when winemakers produce and sell low-alcohol wines.

You can find Show Notes for this episode on dgwinemaking.com.

In our previous episode, Jayme shared several secrets and tips for crafting fine wine cocktails. In today's final episode of Season 1 of "Voices of the Vine," Jayme, Virginia, and myself are going to craft one of Jayme's signature wine cocktails. We'll mix it and taste it live for you! Plus, we're sharing all of the details on how to make this lovely drink in your kitchen… all over on our show notes, which can be found at dgwinemaking.com/winelovers. Let's sip and swirl together!

Today's interview with Jayme Henderson, co-owner of The Storm Cellar, shows that the road to the wine industry can be a winding one. Jayme shares with us her journey from Lakeland, FL to Hotchkiss, CO, where she and her husband Steve, produce Colorado wine. Jayme is incredibly creative, regularly creating and sharing her cocktail recipes on her website "Jayme Grows Drinks." In this episode, Jayme provides us with this refreshing reminder: wine is not dying. The proof through her integration of plants, cocktail equipment, and recipe formation is all packed into today's episode. Jayme's discussion brings the energy we live for on "Voices of the Vine" in making wine fun, elevating it into a space where people can simply enjoy wine in many different ways.

This episode is packed with links to Jayme's information, wine cocktail recipes, and much more. You can find Show Notes for this episode on dgwinemaking.com/winelovers, and the link to this specific episode is: https://www.dgwinemaking.com/winelovers/voices-of-the-vine-episode-18/

Our second dry rosé comes from the Tavel, France region. Known for its mouthfeel, weight, and fruit, these rosé wines are quite different from the Provence rosé wine we tasted previously. Join us as we discuss rosé wine color, how to pair these rosé wines with food, and what makes a Tavel rosé a "Rosé that Delights." Cheers!

For Show Notes of this episode, please visit our Sip & Swirl Cellar archive at dgwinemaking.com/winelovers

When it comes to rosé, the Provence region in France gets it. Today, we'll taste a Bandol Rosé by Domaines Bunan, which is a sub-region within Provence. These are "Rosés that Refresh", which is often discussed in the monthly Sip & Swirl newsletter: crisp, zesty, and refreshing. Yes, this is a dry rosé, and yes, now is the time to start looking for the 2024 vintage. Nonetheless, we hit on some key Provence attributes like food pairings and the rosé color scale unique to Provence wines. Cheers!

For Show Notes of this episode, please visit our Sip & Swirl Cellar archive at dgwinemaking.com/winelovers

Today, we're diving into one of our favorite styles of wine: rosé! This style of wine has become increasingly popular over the past decade. Rosé wines have a long history of existence, but after decades of a downhill spiral, it now seems like every wine brand has a rosé wine. Want to know what goes into crafting a rosé wine? We covered it! Want to reveal those traditional rosé wine styles? We will! And, what can you, the consumer, expect when you open up the bottle? It's time to put some truth behind modern misconceptions about rosé wine as we all lean into "thinking pink" in this episode!

For Show Notes of this episode, please visit our Sip & Swirl Cellar archive at https://www.dgwinemaking.com/winelovers/.