MILAN

• Trivé time - spritz Milan food & beverage corner bar
• Osteria Serafina - dinner
• Mercato Centrale
• Galleria Vittorio Emmanuelle
• Terrazza Aperol
• Castello Sforzesco Duomo -
• Milan Cathedral
• CiaoPizza
• GinO12 bar
• Rita’s tiki room
• Canaletto Bistrot - dinner Gelateria

FLORENCE

• Le Volpi e l’uva - wine bar
• Bacco Motto - wine bar
• Manifattura - Negroni bar
• Nugulo - dinner
• Rivareno Gelato
• Mercato Centrale - pizza spot
• Il Santino wine bar - Santo Spirito (fave spot)
• Vigna Nuova wine bar
• Trattoria dei 13 gobbi (wow)
• Lobby bar at 25Hours hotel (a vibe)
• Spritzes to go by Duomo
• Giostra - lunch and best pasta
• Bucchetta del Vino wine window
• Farmaceutica Della Santa Novella Signorvino - SMN
• Il Santino (again)
• All’antico Vennaio at train station

SIENA

• Il Bocconcino - sandwiches (porchetta omg)
• Il Salotto del Vino - wine shop

RADDA IN CHIANTI

• Castellvecchi - stayed here
• Volpaia for dinner
• Enoteca casa in Porciatti

3:54.00 - Is the napa wine industry really in trouble?

11:46.00 - How can you tell what is actually going into a wine during the winemaking process?

15:47.00 - How do you find good wines in your local wine shops or restaurants?

18:53.00 - When working with grape growers how much control do you have over the growing and harvest seasons?

24:00.00 - When you have down time on the road what do you do? Find local wine bars or great wine lists to explore?

31:38.00 - For small producers entering new markets how do they do that? How do you end up on the road? How do they go about it, where has it been successful and what are the challenges?

A topic that comes up every, dare I say... generation? Same story, same issues same questions being asked yet no one is any closer to solving the problem at hand. Let's see if we can take a stab at it.

I think not. But the jury appears to be out on this issue.

Article - https://punchdrink.com/articles/new-california-wine/

Apparently there are wineries out there picking their own poison (almost literally) when it comes to destroying their brand image. Let's get into how that happens, how wineries manifest that mentality and why it is going to be their downfall.

4:20.00 - How is success on the road measured for wineries?

13:12.00- With a slower start to 2024 in terms of visitors to Napa how are wineries impacted? What are they doing to adapt?

18:18.00 - After a big harvest season how does that impact future years and harvests?

25:25.00 - What is the deal with the additive that was posted on Instagram that doesn’t have to be labeled?

I really wish more would. After a riveting conversation in the cellar it is time to dive back into the world of wine additives, what is really involved in modern winemaking and why so many feel the need to hide this information.

UPCOMING TASTING EVENTS

Kansas City and St Louis, snag your tickets - www.mtgawines.com/shop

OUR WINE BY THE NUMBERS

Learn more here - https://www.mtgawines.com/wine-by-the-numbers

2:30.00 - What are the causes of Napa being "slower," as you've mentioned, in recent shows?

11:07.00 - Are you seeing any generational differences in wine consumers that are having and effect on the wine business?

23:20.00 - What is the solution to Napa's homogenization? Is there one? -

31:43.00 - When you travel for wine how do you end up in these cities and at these events?