Ep 243 - 10 Things You Didn’t Know About Champagne vs English Sparkling: Climate, Grapes & the Future with Tom Hewson

What actually happens in a biodynamic vineyard — and can it change the wine in your glass? In this episode of Eat Sleep Wine Repeat, Janina travels to Alsace to meet Olivier Humbrecht MW, the acclaimed winemaker behind Domaine Zind-Humbrecht, to explore the science, philosophy and practical realities of biodynamic viticulture. Olivier's journey into biodynamics began with a surprisingly simple question: how could he produce healthier compost? What followed — including a discovery involving contaminated manure, an Amish farmer and a striking experiment with soil bacteria — transformed the way he understood soil, vines and the vineyard ecosystem. Olivier takes us far beyond the basics, explaining biodynamic preparations 500 and 501, herbal teas, root development and the thinking behind this distinctive approach to vineyard management. But what does all this mean for the wine itself? Olivier explains how biodynamic farming may influence vine development, physiological ripeness and picking decisions, and why these factors matter as climate change reshapes wine regions such as Alsace. We then taste two very different expressions of Pinot Gris from Domaine Zind-Humbrecht, including the remarkable Clos Windsbuhl Pinot Gris 2020, exploring its Muschelkalk limestone soils, freshness, complexity and ageing potential before comparing it with a more approachable Pinot Gris from Turckheim. Whether you're curious about how biodynamic wine is made, keen to understand the relationship between soil and wine quality, or looking to discover the wines of Alsace, this episode offers a fascinating insight into the mind of one of the region's most thoughtful winemakers — and a deeper understanding of what makes a vineyard truly distinctive.l. Shownotes 03:00 – Discovering Alsace — Olivier paints a picture of the region's dry, sunny climate, the Vosges Mountains, the Rhine Valley and the historic villages that make Alsace such a distinctive wine landscape. 05:44 – How Olivier discovered biodynamics — what began as a search for better compost led to contaminated manure, an Amish farmer and an experiment that convinced Olivier there was something worth exploring. 09:38 – A million times more bacteria — the laboratory result that transformed Olivier's curiosity into serious experimentation with biodynamic farming. 11:38 – What does biodynamics actually do? — Olivier begins with a crucial point: biodynamic farming is fundamentally organic, but aims to help repair damage, restore balance and support vines growing in an inherently artificial agricultural environment. 12:58 – Why growing grapes is stressful for a vine — pruning, competition, rocky soils and sunshine all force vines to behave in ways they wouldn't naturally choose, helping explain Olivier's approach to vineyard health. 16:52 – Where biodynamic thinking came from — Rudolf Steiner, early agricultural problems and the ideas that eventually became the foundations of biodynamic farming. 22:10 – The thinking behind preparations 500 and 501 — how Olivier uses opposing forces within the plant — towards the earth and towards flowering and fruit — to explain the two fundamental biodynamic preparations. 23:02 – What is preparation 500? — cow manure, horns, winter burial, water and dynamisation: Olivier explains what physically happens when this famous biodynamic preparation is made and applied. 27:34 – Putting preparation 500 to the test — Olivier recalls an experiment with newly planted vines where treated plants developed dramatically longer roots within just three months. 28:55 – Preparation 501 and the energy towards the sky — how finely ground silica is used before flowering to support another crucial stage in the vine's development. 31:12 – Why biodynamic growers use herbal teas — from Goethe's observations of plants to yarrow and other preparations, Olivier explains the unusual idea of asking one plant to help another perform a particular task. 35:31 – Biodynamics, acidity and climat

Can You Taste the Sea? In this episode of Eat Sleep Wine Repeat, Janina dives into the fascinating and potentially controversial idea of Oceanic Wine with wine writer, judge and educator Chris Howard. Chris has proposed that oceanic wine should be considered a category in its own right, exploring what happens when the sea becomes one of the dominant forces shaping a vineyard and the wine in your glass. But what actually makes a wine oceanic rather than simply coastal? Chris explains why proximity alone isn't enough, and how wind, fog, salt, temperature, exposure and geography can all influence vineyards in very different ways. From California's Sonoma Coast and coastal Chile to Tasmania, Margaret River, South Africa and New Zealand, this episode explores Wine Regions where the ocean may play a defining role. The conversation also asks one of the most intriguing questions in Wine Education: when tasters describe salinity, iodine, oyster shell or sea spray, are we genuinely tasting the ocean? Chris introduces ideas including merroir and airroir, considers how wind and fog affect Wine Grapes, and explains why science, imagination and our emotional response to place can all become part of the way we experience wine. For anyone looking to learn about wine from a completely different perspective, this Wine Podcast combines viticulture, geography, philosophy and tasting with plenty of inspiration for future Wine Travel. And towards the end, Chris recommends producers where he believes the ocean can genuinely be expressed in the glass before exploring one of wine's strangest experiments: ageing bottles beneath the sea. Shownotes 03:27 – How Chris Howard found his way into wine — growing up among the vineyards of Sonoma County, surfing the California coast and eventually discovering that wine had been part of his life all along. 06:28 – Why does wine need an “oceanic” category? — Chris explains how years of writing about coastal wine regions led him to propose Oceanic Wine as an umbrella concept connecting maritime, coastal and island wines. 10:37 – Oceanic wine vs coastal wine — why simply being close to the sea isn't enough, and how Chris distinguishes geographical proximity from vineyards where the ocean becomes a dominant environmental force. 14:31 – The world's most extreme oceanic wine regions — from West Sonoma Coast and coastal Chile to Tasmania, Margaret River, Madeira, the Azores and South Africa's windswept southern tip. 18:54 – Are we romanticising the sea? — Chris explores the balance between scientific evidence and the emotional, aesthetic and poetic experience of drinking wine shaped by the ocean. 21:27 – Can you actually taste the sea in wine? — salinity, iodine, oyster shell and sea spray come under the microscope as Chris considers where these flavours might come from and why they aren't exclusive to coastal vineyards. 23.40 - Fiefs Vendéens - located in western France, right on the Atlantic coast just south of the city of Nantes and the Muscadet wine region. 25:02 – Colares: vines growing beside the Atlantic — old vineyards planted in sand dunes, indigenous grape varieties and intensely saline wines offer one of Chris's clearest examples of an oceanic wine landscape. 29:28 – How far inland can an oceanic vineyard be? — why distance from the coastline alone cannot define oceanic influence and how geography can carry wind and fog surprisingly far inland. 34:11 – Introducing airroir — moving beyond terroir and merroir to consider the influence of wind, fog, light and the atmosphere surrounding a vineyard. 36:22 – What wind and fog actually do to vines — how cooling fog can preserve acidity and slow ripening while ocean winds reduce disease pressure, carry salt and place physical stress on the vine. 45:23 – New Zealand's most beautiful oceanic vineyard — Chris heads to the Bay of Islands and The Landing, connecting dramatic coastal scenery with some of the earliest history of wine in New Zealand. 48:13 – Thre

What makes a bottle of wine worth £10,000, £100,000 or even millions? Is it the vineyard, the vintage, the producer, its rarity or the extraordinary story behind it? In this episode of Eat Sleep Wine Repeat, Janina steps inside the fascinating world of fine wine auctions with Nick Pegna, Global Head of Wine & Spirits at Sotheby’s. From multi-million-pound private collections and rare bottles to intense bidding wars, Nick reveals what really happens behind the scenes of the international wine auction market - and what makes a wine truly valuable. Whether you're a wine enthusiast wanting to deepen your wine knowledge, fascinated by the world's most prestigious wine regions, or simply curious about the people willing to pay extraordinary sums for a bottle, this conversation offers a rare insight into the world of fine wine collecting. We explore how provenance, condition, rarity and maturity influence wine prices, why collectors are increasingly seeking mature wines that are ready to drink, and how the relationship between a wine's history and its market value can be just as fascinating as the wine itself. Along the way, we travel through Bordeaux, Burgundy, Champagne and Napa Valley, discover how a new generation of collectors is changing the market, and explore why wine auctions are becoming about far more than buying and selling bottles. From winery visits and wine tourism to unforgettable food pairings and the stories that connect us to a place, this is a conversation about the culture, people and experiences that make wine so compelling. And if you've ever wondered what happens when two determined bidders compete for a legendary bottle, or why someone might pay more than £2 million for a single whisky, you're in exactly the right place.

Season 7 of Eat Sleep Wine Repeat begins in South Africa with one of the wine world's biggest personalities: Ken Forrester. Known as the “King of Chenin Blanc”, Ken joins Janina for a conversation filled with extraordinary stories, pioneering winemaking and plenty of laughter, while exploring what has made Stellenbosch one of the world's most exciting Wine Regions. Ken explains why this grape has thrived in South Africa and how decades of experimentation have produced wines ranging from vibrant traditional-method sparkling wine to the iconic FMC and the extraordinarily complex The Dirty Little Secret. For anyone looking to learn about wine through the stories of the people actually making it, this is wine education at its most entertaining. Ken also shares the story of planting Mourvèdre in South Africa, why he believes Pinotage should be celebrated as a fresh, juicy and even chillable red, and how Grenache, Syrah and Mourvèdre come together in his Three Halves blend. Along the way, Janina tastes several of his wines and explores just how diverse South African Wine Grapes can be. This Wine Podcast is also a reminder that wine doesn't need to be intimidating. From Sparklehorse and old-vine Chenin Blanc to Wagyu biltong and some truly outrageous stories, Ken's philosophy is ultimately about enjoyment, curiosity and sharing great bottles with good people. And if South Africa is on your Wine Travel list, expect to finish this episode wanting to head straight to Stellenbosch. Shownotes 03:15 – Ken's most outrageous wine story — a night out, a seventh-floor window and an extraordinarily lucky landing that Ken probably shouldn't have survived. 07:16 – The wild characters of South African wine — Ken remembers Charles Back of Fairview and other larger-than-life personalities who helped make the country's wine industry unforgettable. 08:35 – The people who shaped Ken's career — looking back at the pioneers and characters who influenced South African wine as the modern industry began to emerge. 13:24 – Why Chenin Blanc is so versatile — Ken explains how one grape can produce everything from crunchy sparkling wine to dry whites and intensely sweet dessert wines. 16:02 – What makes great Sauvignon Blanc? — why Ken believes truly exceptional sites need serious cooling influence and why only certain parts of South Africa deliver the right conditions. 17:32 – The accidental birth of Sparklehorse — how one troublesome patch of an old Chenin Blanc vineyard inspired Ken to create his traditional-method sparkling wine. £21(Mix 12) Great Wine Co 22:06 – Why wine should be fun — the philosophy behind Sparklehorse, Ken's team and his belief that enjoying what you do ultimately makes better wine. 25:30 – Affordable Chenin Blanc with serious personality — tasting Ken Forrester Petit Chenin and discovering why an everyday wine can still deliver freshness, clean fruit and real character. £9.90 (Mix 12) Great Wine Co 27:39 – The story behind FMC — how an old 1974 Chenin Blanc vineyard, ambitious winemaking and several failed attempts eventually created one of South Africa's most celebrated white wines. £38.70 (Mix 12) Great Wine Co 35:18 – When FMC became “Burgundy” — Ken recalls persuading a sceptical wine shopper to taste beyond price and reputation before revealing what was really in her glass. 37:26 – The Dirty Little Secret — how a remarkable high-altitude old-vine Chenin Blanc vineyard and a multi-vintage solera-style approach created one of Ken's most complex and unconventional wines. £81 (Mix 12) Great Wine Co 41:39 – Bringing Mourvèdre to South Africa — why Ken wanted this Mediterranean grape for his Rhône-style blends and how it adds earthiness, structure and power alongside Grenache and Syrah. 46:59 – Two South African reds to discover — Janina tastes Three Halves and Petit Pinotage, including a juicy, fresh style of Pinotage that proves red wine can be delicious served slightly chilled. Three Halves £26.10 (Mix 12) Great Wine Co

What are the Spanish wine regions and grape varieties you need to know beyond Rioja and Ribera del Duero? In this episode of Eat Sleep Wine Repeat, Janina heads to Spain with Sarah Jane Evans MW, one of the world's leading experts on Spanish wine, to explore the regions, grapes and wine classifications that deserve far more attention - from Jerez and Castilla-La Mancha to Valencia, Madrid and Extremadura. At the heart of the conversation is Vino de Pago, one of Spain's most fascinating and misunderstood wine classifications. Sarah Jane explains what Vino de Pago actually means, how it differs from Spain's traditional regional classifications and why these individual estates have the freedom to explore distinctive terroirs, indigenous grape varieties and different winemaking styles. We also explore some of Spain's lesser-known grape varieties, including Merseguera, Albillo Real, Bobal and old-vine Monastrell, as well as the country's extraordinary heritage of old vineyards. Sarah Jane shares the Spanish wine regions she thinks could be the next big thing, from Jerez and Utiel-Requena to Madrid, Extremadura, the Canary Islands and Catalonia, plus her recommendations for Spanish wines under £20. If you're looking to discover Spanish wine beyond Rioja, learn more about Vino de Pago, explore lesser-known Spanish wine regions and find exciting Spanish grapes and great-value wines, this episode is a brilliant place to start. This episode was sponsored by Pago Finca Elez. Their Wines available in the UK through Fareham Wine Cellars as well as through importers in Germany, the Netherlands, Switzerland, the Philippines, Japan and Hungary, with additional smaller importers across Europe.