We’re joined by two of the most powerful people in wine for Ep. 110, in which we visualize the wine power elite as a pyramid. Also: why you should NEVER throw out those bell bottom jeans, and a hot tip on a zombie wine.
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In Ep. 109 we dig into packaging, supply chains, and the daunting task of reinventing both. Is the solution glass bottle re-use? A few universal bottle shapes and sizes? Or a different vessel altogether?
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Ep. 108 was just a loose session of unhinged, uncensored wine talk. We had a blast kvetching with Philippe André (aka the Jason Momoa of Champagne) and Marissa Ross (aka the David Sedaris of natural wine) for this episode.
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Selling sex… or sensory seduction? In Ep 107. we talk irreverent branding, unconventional influences, and drinking in the bathtub with wine-world bad boys André Hueston Mack and Jean-Charles Boisset.
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Turns out the Prohibitionists were alllll right. In Ep. 106, find out why you—yes, you!—likely would have supported the Temperance movement back in 1920, and the lessons that yesteryear’s teetotalers can teach us today.
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In Ep. 105, crypto meets Bordeaux. How will NFTs change the wine industry, and who will benefit?
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On the newest episode of The Four Top, our guests are Carlo Mondavi—a futurist making a space-age tractor that’s actually affordable—and Rajat Parr, a luddite who has gone back to the land and is practicing regenerative agriculture at Phelan Farm.
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What do wine critics and superheroes have in common? In Ep. 103 we ask Eric Asimov and Jon Bonné to answer this question, dig into the “bizarre notion of objectivity,” and spill the beans on which wine our critics think is the best kept secret.
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We’ll be taking a break from The Four Top for the next few months to produce our next season. But before we go, we want to make sure you caught the extra bonbon that made our first-ever wine season even sweeter: Our bonus interview with Maggie Henríquez, President and CEO of Krug Champagne.
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Raw, uncomfortable, embarrassed, wounded, defensive, inadequate. These are the feelings many of us experience as we face the wine industry’s most sensitive issues, including sexism, racism, and inequity.
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