Wine Guide with Cork & Fizz - Wine education for beginners and enthusiasts

Ep 119

What happens when the interviewer becomes the interviewee? For this milestone episode, things look a little different and a lot more personal!

In celebration of turning 30, I’m sitting on the other side of the mic while my husband (aka “Mr. Cork & Fizz”) takes over the questions. From how this wine journey began to the lessons I’ve learned running a business, you’ll hear personal stories and reflections I’ve neve...

Ep 118

What if the biggest barrier to wine sustainability isn’t the farming, but the bottle itself?

In part 2 of my conversation with Daniel Rodriguez, CEO of Currently Wine Co., we dive deep into how wine packaging, labeling, and consumer education all play a role in shaping a more sustainable and inclusive wine industry. 

We explore Currently’s decision to use aluminum bottles instead of glass, not just for aesthetic appea...

Ep 115

What if the wine industry’s biggest problem isn’t quality, but the connection to the wine?

Today’s guest, Daniel Rodriguez, saw an opportunity to bring fresh energy and better marketing to wine. With a deep passion for wine and a sharp eye on consumer trends, he's building a brand that meets today’s drinkers where they are.

Daniel, the owner and CEO of Currently Wine Co., plans to use his skills in building tech brands to ...

Ep 116

Is Syrah the same as Shiraz?

In today's episode you are getting a sneak peak inside one of my Cork Crew virtual tastings where we compare Syrah and Shiraz, two names for the same grape, grown in very different parts of the world.

This exclusive replay offers a deep dive into the differences between Old World Syrah from France’s Northern Rhône and New World Shiraz from Australia, showing how climate, winemaki...

Ep 115

What if the wine industry’s diversity problem isn’t a lack of people but a lack of acknowledgment?

Today, I have Anaïs and Rachel from AniChe Cellars back on the podcast and they are sharing their honest take on representation in the wine industry. They share why true diversity in wine goes beyond who owns the winery as well as how much of the industry’s skill, labor, and soul is often overlooked. They reflect on Rac...

Ep 114

Can grapes truly thrive in a place shaped by fire, wind and water? These winemakers say yes and they have the wine to prove it!

In today’s episode, I’m chatting with Rachel Horn and Anaïs Mehra of AniChe Cellars, a mother-daughter winemaking team based in Washington’s Columbia Gorge. We dive into what it’s like to build a winery from scratch, make wine as a family, and care for the land in a way that supports fu...

Ep 113

When you think about summer wine, is it all about Rosé and Sauvignon Blanc? Think again! In this week’s episode, we are going beyond those two standbys and digging into some more unique and refreshing options.

Today, I’m sharing 13 unique wines that are perfect for those warm summer nights and they might just become your new favorites! 

We’ll explore zesty white wines like Picpoul de Pinet, Roussanne, G...

There is a lot more in your wine glass than you’ve been led to believe, and most of it never makes it onto the label! 

From sulfites and oak chips to egg whites, fish bladders and even additives that require hazmat suits to handle, in the episode, I’m sharing what’s actually in your wine glass and why it matters.

We’ll dig into the difference between common additives that help stabilize and shape wine and the corrective add...

Ep 111

Why are wine tariffs making your favorite bottles of wine more expensive? Do these wine tariffs hurt American businesses and consumers more than our foreign counterparts?

Do the words “wine tariffs” make your eyes glaze over or do you low-key panic because you’re not even sure what a wine tariff is? 

In today’s episode, I have Erik Segelbaum back on the podcast and we are discussing all things wine tari...

Ep 110

Why do millennials and Gen Z approach wine so differently from previous generations and what does that mean for the future of wine? 

And what does it really take to go from line cook to award-winning sommelier and industry leader?

Today’s guest, Erik Segelbaum, is an Advanced Sommelier with the Court of Master Sommeliers, Food & Wine Magazine 2019 Sommelier of the Year, and 2020 Wine Enthusiast 40 under 40 Tastema...

Ep 109

What makes wine from high altitude mountain vineyards taste so unique? How does elevation, sunlight, and dramatic temperature swings turn an ordinary grape into an amazing bottle of wine?

I was inspired by a recent wine tasting that Mr. Cork & Fizz and I hosted with some friends. We hosted a wine tasting 40 floors up at a high rise in Seattle and the goal was for our friends to try and find wines that were made w...

Ep 108

Curious about which 2025 wine trends are truly worth the hype and which ones might fall flat? 

In today’s episode I’m discussing 7 trends in the wine industry and my hot takes on them!

We will dive into questions like are natural and organic wines a passing trend or a lasting movement? Are low and no-alcohol wines really a good idea? What about sustainable and eco-friendly packaging? Is this a good idea and what if it...

Ep 107

Are you curious about how one woman is shaking up the wine world by amplifying underrepresented voices and redefining what it means to be a wine lover?

Today, I’m back with Jamila Conley, the founder of WeRise wines, a wine bar and movement dedicated to amplifying diverse winemakers and challenging the status quo in the wine industry.

Jamila is sharing how she chooses the incredible wines, winemakers that are fea...

Ep 106

What does it take to break barriers and amplify underrepresented voices in the wine industry?

It takes someone to notice that there is someone missing and then work to bring those underrepresented people to the table. That someone is Jamila Conley.

On today’s episode, Jamila Conley, discusses the challenges and opportunities for allyship in the wine industry which has long struggled with representation. She touch...

Ep 105

What does it really take to become a wine expert and do you need a fancy certification to do it? And is it really necessary to have one of these certifications?

In today’s episode I am breaking down two of the most popular wine certifications, the WSET and the Court of Master Sommeliers (CMS). I’m laying out how each one is structured, the different levels and what kind of wine roles each one is best for.

And we’...

Ep 104

What if I told you there’s a white wine that makes “cat pee” an absolute compliment? And you might already have a bottle of it chilling in your fridge!

Today, I am continuing my Grape Deep Dive Mini-Series and it’s all about Sauvignon Blanc. The first wine I really fell in love with was the New Zealand Sauvignon Blanc from Noblio. It’s such a fresh, easy drinking wine!

We are digging deep into the key viticu...

Are you tired of feeling lost when choosing wine at a restaurant? Wish you had a sommelier’s secret to finding the perfect glass? Well, we are going to find out the one question Tyler Balliet swears by to uncover hidden gems on any wine list. 

Today is part 2 of my chat with Tyler and we are diving into why understanding the story and culture behind each wine region is just as important as knowing the grape varieties or tasting...

Ep 102

How does someone from a beer-loving Wisconsin family end up creating a massive Rosé-themed wine playground in New York City? As well as writing a wine-themed book that is challenging the wine status quo?

Today’s guest, author Tyler Balliet, is sharing her journey on how she’s helping to reshape the wine industry with events like Rosé Mansion and Wine Riot, as well as her inspiration behind her book, Rebel School of Wine. ...

Ep 101

This is the last of my Italian wine mini-series and we have to talk about Italian dessert wines! Plus, I’m going to share with you my favorite dessert wine ever!

From the late harvests, noble rot, and even frozen grapes, we will dive into the processes that give these Italian dessert wines their characteristic sweetness. Discover why certain wines retain their residual sugar and how methods like Passito enrich the wine&ap...