Which vinetenders have recently organized, and why isn’t unionization more prevalent in the wine industry? Also: What is "Cuffing Season," and why should we care about it?

In Ep. 115, we chat with a crypto-curious, VR-visionary wine personality about Web 3.0. What is it, exactly, and why should wine businesses be planning for it now?

In today's fragmented, fast-moving media landscape, what is the value of serious wine writing?

"White supremacy" is a loaded term. But believe it or not, it fairly describes the subtleties of coded language and implicit bias in wine.

Dancing, pranks, cooking hacks, and… wine? The oenosphere is discovering the power of TikTok, or, for our purposes, “WineTok.” In Ep. 111, we pick up our phones and get scrolling to discover what TikTok has to offer the wine world, and vice versa.

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.

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?

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.

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.

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.