Ep 150

What does it really look like behind those beautiful wine photos you see online?

In this episode, I’m joined by Heather Daenitz, a wine industry photographer and marketing strategist based in Santa Barbara wine country. Heather shares how she went from studying viticulture and working in vineyard management to launching her business, Craft & Cluster, where she now helps small wineries connect with their audiences through authentic behind-the-scenes photography and marketing strategies.

Heather shares what harvest actually feels like at 3 a.m., why grapes are picked at night, and the reality behind those dreamy sunrise vineyard shots. She also dives into why she chooses to work with small wineries, what consumers often misunderstand about wine pricing, and how many hands touch the wine before it reaches your glass.

So, if you are ready to see your glass of wine with a little more context and a lot more appreciation then this episode is for you.

Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Connect with Heather:

Instagram - https://www.instagram.com/craftandcluster

The Wine Marketing Field Guide - https://www.winemarketingfieldguide.com/

Pour Memories Podcast - https://www.pourmemories.com/

Episode Highlights:

• How Heather found her way into wine
• From vineyard work to wine photography
• How Craft and Cluster began
• Why small wineries need marketing support
• What harvest at 3 a.m. really looks like
• Why grapes are picked at night
• The reality behind romantic wine photos
• The people behind every bottle
• Why wine costs what it does

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 149

What if the red-with-meat, white-with-fish rule isn’t actually a rule at all?

In this Mythbusters episode, I’m sharing where the red-with-meat, white-with-fish idea came from and why it’s more of a simplification than a rule. It worked when wine styles were more predictable, but that’s just not the case anymore.

Instead of color-coding your pairings, this episode walks you through what actually matters: matching the weight and richness of the wine to the weight and richness of the dish. You’ll hear real examples, from grilled salmon with mushroom sauce to filet mignon with chimichurri, and learn why sauce and your cooking method can matter just as much as the protein itself.

So, if you are ready to feel more confident stepping outside the old red wine vs white wine pairing mindset and pairing wine in a way that actually makes sense for what’s on your plate then this episode is for you.

Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Resources:

Ep 11: Wine and food pairing 101: My Signature 2-step process - https://www.corkandfizz.com/blog/guide-to-wine-podcast-episode-11

Episode Highlights:

• Where the red wine with meat rule came from
• Why color is not the best pairing guide
• Matching weight and body in food and wine
• Why sauce matters more than you think for your wine selection
• Pairing red wine with salmon
• Pairing white wine with steak
• Why enjoyment always comes first

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 148

Screw caps have a bad reputation in the wine world, but that reputation is mostly undeserved!

In this episode of my wine mythbusters mini-series I break down the myth that screw caps automatically mean cheap wine and explain where that belief came from in the first place. From the romance of popping a cork to the belief that wine needs it to age, this episode breaks down why cork became the gold standard and why that thinking is outdated.

You’ll learn how cork and screw caps actually differ when it comes to oxygen exposure, aging potential, and consistency. And I dive into wine faults like cork taint, why regions like New Zealand and Australia led the screw cap shift, and how modern screw cap technology gives winemakers more control than ever.

So, if you have ever avoided a bottle of wine simply because it had a screw cap, this episode will help you stop judging a wine bottle by its cap and focus on what actually matters.

Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Episode Highlights:

• Why screw caps got a bad reputation
• Where the cheap wine myth started
• Cork vs screw cap aging differences
• What cork taint really is
• Why winemakers prefer screw caps
• How screw caps control oxygen
• What research shows about wine aging
• When screw caps make more sense

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 147

Most wine drinkers assume the wines they see are the only wines that exist, but that couldn’t be further from the truth.

In part two of my conversation with Unpinned Wine Club founder, Ashwin Muthiah, he offers insight into how wine discovery actually works, from the systems that favor familiarity to the biases that keep lesser known grapes out of view.

He shares how his own lived experience in wine regions across Europe shaped a different approach to curation, one rooted in storytelling, balance, and drinkability. He uses this unique approach in selecting wines for his monthly club shipment.

We also dive into what natural wine really means, why it gained a reputation for being “funky,” and how Ashwin thinks about balancing experimentation with drinkability. Along the way, he highlights rare and underrepresented grapes from places like Greece, Hungary, and Georgia, and explains why pronunciation, pricing, and perception all play a role in what we choose to drink.

If you’ve ever felt boxed into the same familiar wines, this episode offers a clearer look at why that happens and what’s really shaping wine discovery.

Skip the waitlist to join the UnPINNED Wine Club with this exclusive link just for pod listeners - https://unpinnedwineclub.com/pages/access-upwcqrz

Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Connect with Ashwin

Website - https://unpinnedwineclub.com/

Instagram - https://www.instagram.com/unpinnedwine/

Grapes mentioned by Ashwin

• Xinomavro (Greece)
• Juhfark, Furmint (Hungary)
• Kisi (Georgia)

Episode Highlights:

• Wine discovery is shaped by access, not just taste
• How wine club themes are curated
• Forgotten and underrepresented grape varieties
• Natural wine vs flawed wine
• Why pronunciation affects buying decisions
• How comparison tastings lower the risk of trying new wines
• Examples of grapes from Greece, Hungary, and Georgia
  
  
  

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 146

You probably learned about wine the same way most people do. A handful of regions, the same familiar grapes, and a lot of unspoken rules about what matters and what does not.

In this episode, Ashwin Muthiah challenges that narrow view and asks a bigger question. What if the wine world has been leaving out entire regions, cultures, and histories all along? He shares how travel shaped his curiosity, why Georgia (the country not the state) is essential to understanding wine’s origins, and how formal wine education often skips over more than it explains.

We also dig into why only a small number of grapes dominate store shelves, how thousands of others are quietly disappearing, and what pretension and gatekeeping have to do with the way we drink today. Ashwin breaks down how branding, consumer habits, and industry power shape what ends up in your glass.

You will also hear how his curiosity and years of travel eventually led him to create a wine club focused on sharing wines most people never get the chance to try. This conversation is less about telling you what to drink and more about noticing what has been missing all along. Throughout the conversation, Ashwin reframes wine as culture, history, and agriculture rather than just a consumer product.

If you are tired of defaulting to the same bottles and want to understand what the wine world is not talking about, this episode is a must listen! It will change how you think about wine.

Skip the waitlist to join Ashwin’s UnPINNED Wine Club with this exclusive link just for pod listeners - https://unpinnedwineclub.com/pages/access-upwcqrz

Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Connect with Ashwin

Website - https://unpinnedwineclub.com/

Instagram - https://www.instagram.com/unpinnedwine/

Episode Highlights:

• Why wine education skips entire regions
• Georgia’s role in wine history
• How only a few grapes dominate the market
• What happens when grape varieties disappear
• Pretension and gatekeeping in wine culture
• Why grocery store wine limits choice
• The origin of Unpinned Wine Club
• Real wine vs manufactured wine
• How younger drinkers are changing wine
• Why curiosity matters more than credentials

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 145

You can’t age white wine. Or at least that’s what most people think.

In this episode, that assumption gets unpacked and challenged. While it’s true that many white wines are made to be enjoyed young, that doesn’t mean white wine as a category isn’t capable of aging. The difference comes down to how the wine is made and what’s actually in the bottle.

I’m sharing why white wines change color over time, what oxidation really means, and why browning doesn’t automatically signal a bad wine. I also break down the real factors that determine ageability including acidity, sugar, complexity, and specific winemaking choices. You’ll also learn why grapes like Riesling, Chardonnay, Chenin Blanc, and Semillon are often capable of aging far longer than most people expect.

You’ll hear what an aged white wine tends to taste like over time, and how to feel more confident opening an older bottle, as well as why dessert and fortified white wines often age for decades thanks to sugar, acidity, and alcohol.

So the next time you’re staring at an older bottle of white wine and wondering if it’s still good, you’ll actually know what to look for.

Thank you to our exclusive sponsor, Last Bottle, for sponsoring this episode. Go to www.lastbottlewines.com and use code CORKANDFIZZ for 10% off your order! (And be sure to sign up for their mailing list so you never miss a bottle!)

Episode Highlights:

• Why white wine can age
• What oxidation really does
• Why white wine turns brown
• The role of acidity in aging
• How sugar affects longevity
• White grapes that age well
• How flavors change over time
• What aged white wine tastes like

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 144

Thank you to the following brands for sponsoring this podcast:

• Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!
• Pour Memory: Use code CORKANDFIZZ for 15% off your purchase at www.pourmemory.com. I’d recommend a starter kit that includes a journal and 24 or 48 labels. Don’t forget to download the Pour Memory iOS app to track your bottles digitally too.

The outdated rules of drinking red wine at room temperature and white wine straight out of the fridge may sound correct, but they’re not doing your wine any favors.

In this episode of my wine mythbusters series, the serving temperature myth gets put to the test! I start with where these rules even came from and why they no longer make sense in modern homes. What used to work centuries ago does not line up with how we heat, cool, and store wine today.

You’ll learn how temperature directly impacts aroma, flavor, tannins, and alcohol, and why most wines actually taste better somewhere in the middle of room and fridge temp. I’m also sharing some simple, realistic tips for fixing wine that is too warm or too cold, whether you are at home or sitting in a restaurant.

At the end of the day, there are guidelines worth knowing, but this episode is also about learning how you like to drink wine and paying attention to what actually tastes good in your glass.

Episode Highlights:

• Where the room temperature myth came from
• Why red wine is usually served too warm
• Why white wine is often served too cold
• How temperature changes aroma and flavor
• What heat does to tannins and alcohol
• Simple fixes at home and in restaurants
• How wine body affects serving temperature
• Why personal preference still matters

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com

Ep 143

Wine school can teach you the theory, but it cannot teach you what actually happens once the grapes hit the cellar.

Today on the podcast I have Katie Truscott from 1 Mill Road Winery in the Okanagan Valley of British Columbia, Canada back on the podcast. She talks about the shift from studying wine to making it, and what changes once that knowledge has to be put into practice. From learning cellar basics the hard way to realizing how much of winemaking is practical rather than academic, Katie dives into the steep learning curve behind the scenes of making wine at a small winery

Katie also digs into winemaking philosophy, from honoring the vineyard and responding to the growing season to staying hands off in the cellar whenever possible. Sustainability, patience, and refinement over growth all come into focus as part of a long term vision rooted in place rather than production volume.

So if you’ve ever wondered how wine goes from something you study to something you trust your hands and instincts to create, this episode offers a behind the scenes look at what really makes great wine.

Don’t miss part 1 of my conversation with Katie where we chat about what makes Okanagan Valley wine so different!

Thank you to the following brands for sponsoring this podcast:

• Bon Chocolats: Go to www.bonchocolats.com and use code CORKANDFIZZ10 for 10% off your order!
• Pour Memory: Use code CORKANDFIZZ for 15% off your purchase at www.pourmemory.com. I’d recommend a starter kit that includes a journal and 24 or 48 labels. Don’t forget to download the Pour Memory iOS app to track your bottles digitally too.

Connect with Katie

Personal Instagram - @katies.wine.life

Winery Instagram - @1millroad

Website - https://www.1millroad.ca/

Episode Highlights:

• What wine education does not prepare you for
• Learning winemaking through hands on experience
• Why cleanliness in the cellar matters
• How the growing season shapes wine style
• Blending decisions and palate fatigue
• Letting the vineyard lead the process
• Sustainability beyond environmental buzzwords
• Why growth is about precision, not volume

What did you think of the episode? Text me!

Support the show

Don't Forget to Download my Free Wine Tasting Guide! - https://www.corkandfizz.com/free-wine-tasting-guide

Connect with me:
Cork and Fizz - https://www.corkandfizz.com/
Instagram - https://www.instagram.com/corkandfizz/
Facebook - https://www.facebook.com/corkandfizz/
Email - hailey@corkandfizz.com