🎙️ Sparks by VinoVonk: The Wijn Interview Podcast

Jeroen Vonk
  • 0.0 (0)
  • EDUCATION
  • UPDATED SEMIWEEKLY

🍷 Diepgaande gesprekken met de mensen achter uitzonderlijke wijnen, champagnes, en innovatieve dranken. Host Jeroen Vonk (WSET Level 3, CIVC Level 4 Champagne, culinair journalist) neemt je mee in intieme 45-60 minuten interviews met wijnmakers, importeurs, sommeliers en vernieuwers die onze drankenwereld vormgeven. Geen script, geen opsmuk – alleen authentieke gesprekken over passie, vakmanschap en visie. 📅 NIEUWE AFLEVERINGEN: Elke twee weken op donderdagochtend 🇳🇱 Hoofdzakelijk Nederlands | 🇬🇧 Engels met internationale gasten

  1. 1D AGO

    Retsina Doesn't Have to Taste Like That — Eleni Kechri of 1979 Wines Proves It

    Almost everyone has had a bad Retsina. Sharp, cheap, that unmistakable resinous coat on your teeth that put you off for years. But what if the problem was never the resin — it was the way the resin was harvested? In this episode, I taste three bottles with Eleni Kechri, the founder of 1979 Wines and one of Greece's most rigorous Retsina researchers. All three made from Assyrtiko from her own vineyard in Emathia, northern Greece — but each produced with resin from a completely different pine forest. The result is a masterclass in what forest terroir actually means. In this episode: Why sustainable resin harvesting (without sulphuric acid) fundamentally changes the wineHow coastal pines in Halkidiki produce different aromas than inland forests in Attica or Corinthia7,000 years of Retsina history — and how shortcuts almost destroyed its reputationWhat it meant when Julie Harding MW awarded 18/20 to a Greek RetsinaWhere Eleni is heading next: rosé, claret, and more forests to exploreEleni Kechri holds degrees in chemical engineering (University of Thessaloniki) and oenology (Bordeaux), worked in Germany and France, and founded 1979 Wines — named for the year Retsina received its official denomination, which is also her birth year. And mine also :-) Wines discussed: 1979 Kalos Thalassino 2022 — Assyrtiko, coastal Pinus halepensis from Halkidiki (iodine, lemon zest, sea spray) — approx. €16 in Greece1979 Kalos Stergianos 2022 — Assyrtiko, Megara plateau, Attica (herbal, rounder, rosemary) — approx. €16 in Greece1979 Kalos 2020 — Assyrtiko, assemblage of three forests (hazelnuts, citrus marmalade, petrol) — approx. €25 in Greece1979 Wines: https://1979.gr/en/ Connect with Jeroen: Instagram: @vinovonkLinkedIn: linkedin.com/in/jeroenvonkWebsite: vinovonk.com

    53 min

  2. FEB 10

    Rebuilding an Ecosystem, One Vineyard at a Time | Enrico Rivetto

    What if the future of Barolo isn't about perfecting monoculture—but about rebuilding biodiversity? Fourth-generation winemaker Enrico Rivetto is doing exactly that on his Piedmont hill, with 1,000 trees, five kilometers of biological corridors, and Demeter-certified biodynamic vineyards that produce wines unlike any others in the region. In this episode: Why Enrico calls himself a "caretaker of agricultural organisms" rather than just a winemakerThe brutal first five years of converting from conventional to biodynamic viticultureHow his daughter's childhood drawings became his wine labels (and why the consortium initially rejected them)What co-plantation means and why it's his next big experimentTasting Nascetta Borea and Nebbiolo d'Alba Vigna Lirano—two wines that express terroir through biodiversityEnrico Rivetto is the fourth generation of his family's Barolo winery, based between Serralunga d'Alba and Sinio in Piedmont. Seventeen years ago, at 30, he began transforming his estate into a complex ecosystem—one that prioritizes biodiversity, soil health, and authenticity over standardization. His wines are Demeter-certified biodynamic and his approach challenges everything the Barolo monoculture represents. Wines discussed: Langhe DOC Nascetta "Borea" – Indigenous white grape, early harvest, eastern exposure, floral and herbal with mineralityNebbiolo d'Alba DOC "Vigna Lirano" – From the estate's first biodynamic vineyard planted in 2009, high acidity, terroir-drivenLinks & resources: Rivetto Winery: https://www.rivetto.it/enNascetta Borea: https://www.rivetto.it/en/wines/langhe-doc-nascetta-boreaNebbiolo d'Alba Vigna Lirano: https://www.rivetto.it/en/wines/nebbiolo-dalba-doc-vigna-lirano

    37 min

  3. JAN 13

    Greek Wine Secrets: Stamatis Mylonas on Savatiano & Attica's Terroir | Sparks by VinoVonk

    🍷 Welcome to Sparks by VinoVonk - where beautiful wine stories come to life In this fascinating episode, host Jeroen Vonk travels (virtually) to Greece to meet Stamatis Mylonas, the third-generation winemaker behind Mylonas Winery in the Attica region. Located just 35 miles south of Athens, this UNESCO-protected terroir holds secrets that date back to ancient times. What makes this conversation extraordinary? Stamatis reveals how the indigenous Savatiano grape - often underrated due to its association with Retsina - can produce world-class white wines that age for 10+ years while maintaining remarkable freshness. This isn't theory - Jeroen tastes a 2016 Gran Reserva that spent 2.5 years in oak and 5 years in bottle, and the results are mind-blowing. 🔑 EPISODE HIGHLIGHTS: Discover why Attica's soils contain 750 of the world's 5,500 known minerals - the same earth that funded the construction of the Parthenon through ancient silver mining. Learn how 55+ year-old bush vines, all hand-harvested, create intensity and complexity that rivals wines three times the price.Stamatis shares his family's journey from bulk wine producers (since 1917) to internationally recognized winemakers, with wines featured on the prestigious Great Greek Wines list curated by Master of Wine Yiannis Karakasis.💡 KEY INSIGHTS: Why indigenous Greek varieties are the future of Greek wine (300+ varieties to explore)How old vines on mineral-rich soils create age-worthy winesThe value proposition of Greek wines in today's marketBuilding quality partnerships with growers (Stamatis prunes alongside them at 6 AM!)Strategic use of oak: large casks and old barrels to highlight terroir, not overpower itWhy people are "drinking less but better" - and how Greek wines fit perfectly🍇 WINES DISCUSSED:• Mylonas Savatiano 2024• Mylonas Assyrtiko 2024• Mylonas Cuvee Vouno Savatiano 2020This episode is perfect for: ✓ Wine enthusiasts seeking discoveries ✓ Professionals in the beverage industry ✓ Anyone interested in Mediterranean culture and history ✓ Fans of terroir-driven, authentic winemaking 🎁 SPECIAL THANKS: Oenopolis, the leading Dutch importer of Greek wines, provided wines for this episode. Visit: https://oenopolis.vin 🌐 LEARN MORE: Mylonas Winery: https://www.mylonas-wines.gr/en/ Great Greek Wines List: https://greatgreekwines.com/ 🎧 SUBSCRIBE & REVIEW: Love Sparks by VinoVonk? Subscribe and leave a review to help others discover great wine stories! Host: Jeroen Vonk - Wine writer, educator, and content creator from Amstelveen, Netherlands Next episode coming soon - join us for more beautiful wine stories from around the world!

    41 min

  4. 12/27/2025

    Master Sommelier Laura Rhys from Gusbourne: Why English Sparkling Wine is World-Class

    Welcome to another episode of Sparks by VinoVonk! Today, we're heading to Kent, England, to explore Gusbourne—one of the pioneers putting English sparkling wine firmly on the world map. My guest is Laura Rhys MS, Gusbourne's Global Brand Ambassador and one of only 300 Master Sommeliers in the world. Laura brings incredible expertise from her years working in Michelin-starred restaurants to her current role crafting and promoting world-class English sparkling wines. In this conversation, we taste through four exceptional wines from Gusbourne: the Brut Reserve 2019, Rosé, Blanc de Blancs, and Blanc de Noirs from 2018. We dive deep into what makes English sparkling wine so distinctive—from terroir and winemaking philosophy to the challenges of producing wine in a cool climate. We also discuss Gusbourne's prestige cuvée, Fifty One Degrees North, which just made history as the first English wine to enter Wine Enthusiast's Top 100, landing at #2 and becoming the world's top-rated sparkling wine. Whether you're curious about English sparkling wine, interested in traditional method production, or love exceptional bubbles, this episode is packed with insights. What we discuss: Laura's journey from Michelin-starred sommelier to Master SommelierWhat makes English sparkling wine distinctive compared to ChampagneGusbourne's winemaking philosophy: quality over quantityTraditional method of production and extended lees agingTerroir: chalk soils, cool climate, and Burgundian clonesClimate challenges and opportunities in English viticultureThe historic Wine Enthusiast #2 ranking for Fifty One Degrees NorthFood pairing tips for different styles of sparkling wineAging potential: why these wines can develop for 10-20+ yearsSustainability practices at GusbourneBig thanks to Vinites (www.vinites.com) for providing the bottles for this tasting, and special shout-out to Rose at Vinites for making this happen! About Laura Rhys, MS: Laura is Gusbourne's Global Brand Ambassador and earned her Master Sommelier qualification in 2010. She previously worked as head sommelier at La Trompette (Michelin-starred) and Hotel TerraVina, where she won UK Sommelier of the Year in 2009. At Gusbourne since 2015, Laura works closely with the winemaking team on base wine tasting and blending while championing English sparkling wine globally. About Gusbourne: Founded in 2004, Gusbourne has 90 hectares of vineyards across Kent and Sussex, producing exclusively from their own fruit. They're the only three-time winner of IWSC English Wine Producer of the Year and have established themselves as one of England's premier sparkling wine producers. Links: Gusbourne website: www.gusbourne.comVinites (NL importer): www.vinites.comVinoVonk website: www.vinovonk.comFollow VinoVonk on Instagram: @vinovonk🎙️ Subscribe to Sparks by VinoVonk for more in-depth conversations about sparkling wines from around the world. ⭐ Rate and review if you enjoyed this episode! #SparklingWine #EnglishWine #Gusbourne #MasterSommelier #WinePodcast #TraditionalMethod #WineEducation #VinoVonk

    1h 18m

  5. 11/27/2025

    Proeven met Yiannis Mylothridis van Oenopolis

    Griekse wijn is zoveel meer dan retsina! In deze aflevering van Sparks praat ik met Yiannis Mylothridis, oprichter van Oenopolis - Nederlands grootste importeur van authentieke Griekse wijnen. Het verhaal van Yiannis begon in 2012 toen zijn jeugdvriend - wijnmaker van Kir-Yianni - hem een malagousia liet proeven. Deze wijn opende zijn ogen voor de kwaliteit van moderne Griekse wijn. Van sommelier in het restaurant van zijn ouders groeide Yiannis uit tot specialist in wijnen van kleine Griekse producenten. IN DEZE AFLEVERING: → Waarom Griekse wijn zo'n slechte reputatie heeft (spoiler: het ligt aan retsina en phylloxera)→ De fascinerende wereld van 300+ autochtone Griekse druivenrassen→ Hoe Yiannis zijn assortiment opbouwde tot bijna 300 wijnen→ Waarom steeds meer Michelin-restaurants Griekse wijn op de kaart zetten→ De unieke smaken van Griekse terroirs: eilanden, bergen en kusten→ Het belang van kleine producenten en authentieke wijnbouw GEPROEFDE WIJN:Jima Plein Soleil Day 22 (2023) - een bijzondere wijn gemaakt van de Debina druif. Fris, mineraal en perfect als apero of bij vis. €27 via Oenopolis.vin Yiannis deelt ook zijn nieuwe passie: Cypriotische wijn! Met ongeveer 40 topwijnen van kleine Cypriotische producenten heeft hij onlangs CypriotischeWijn.nl gelanceerd. Een nieuw avontuur in zeldzame druivenrassen en unieke terroirs. LINKS: Oenopolis: oenopolis.vinCypriotische wijn: cypriotischewijn.nlVinoVonk: vinovonk.comSparks by VinoVonk is dé podcast waar wijnverhalen inspireren. Elke aflevering een intiem gesprek met wijnmakers, sommeliers en wijnexperts die hun passie delen. Abonneer en ontdek wekelijks nieuwe wijnverhalen! Contact: jeroen@vinovonk.com | Instagram: @vinovonk

    50 min

  6. 11/14/2025

    Exploring Kopke Port Wines with Winemaker Carla Tiago

    Discover the art of Port winemaking with Carla Tiago from Kopke, the oldest Port house. White vs. Tawny, Colheitas, Aging Secrets, and Food Pairings. Join me, Jeroen Vonk, for an in-depth conversation with Carla Tiago, winemaker at Kopke (est. 1638), the oldest Port house in Portugal. Carla shares her expertise on:🍷 The difference between Colheita and aged Tawnies🍷 White Port wines and their aging potential🍷 Kopke's historic wine collection (including wines from 1934!)🍷 The perfect serving temperatures and glassware🍷 Food pairings: from oysters to roasted meats🍷 Port & tonic cocktails🍷 The future of Port wine for new generations Featured Wines: Kopke White Colheita 2014Kopke 10 Year Old White PortKopke 20 Year Old Tawny PortKopke Colheita 2004 Tawny PortGuest:Carla Tiago - Winemaker at Kopke & Sogevinus Fine WinesSince 2005 | Responsible for Port wines since 2022 Links:🌐 VinoVonk.com - Full article & tasting notes🍷 Kopke Port - https://kopke1638.com/📧 Contact: jeroen@vinovonk.com📱 Instagram: @vinovonk Mentioned in this episode: Vila Nova de Gaia - Port wine aging cellarsDouro Valley - Port wine regionLe Club de Vin podcast (Nadine & Jan-Jaap)🎙️ Sparks by VinoVonk explores the stories behind exceptional wines, spirits, and the people who create them.Subscribe for more wine education, tastings, and interviews with winemakers from around the world! Timestamps:00:00 - Introduction01:47 - Carla's journey at Kopke & Sogevinus Fine Wines04:15 - What makes Kopke unique05:55 - White Colheita 2014 vs 10 Year Old White Port13:40 - The wax seal tradition19:36 - Kopke's historic wine cellar (50-80 year old ports!)21:41 - Tasting setup & serving tips28:03 - Tasting: White Colheita 201433:00 - Aging and storing Port wines36:49 - Tasting: 20 Year Old Tawny45:24 - Tasting: Colheita 2004 Tawny48:39 - Serving temperatures guide50:34 - Port & Tonic recipe52:04 - The future of Port wine

    56 min

  7. 10/24/2025

    Sherry Revival with Pablo García de León from Bodegas Viuda de Manjón

    In this episode of Sparks by VinoVonk, host Jeroen Vonk explores the renaissance of sherry with Pablo García de León from Bodegas Viuda de Manjón. Discover why this historic wine region is making a comeback and how a 175-year-old winery is making sherry great again.🗂️ Timestamps 0:00 – Intro: Why Sherry Matters 1:45 – Meet Pablo García de León 3:20 – The Story of Bodegas Viuda de Manjón (Est. 1846) 10:15 – Fino: The Gateway to Sherry 16:00 – Oloroso: 16 Years of Complexity 18:40 – Amontillado: Best of Both Worlds 22:00 – Cream Sherry Discussion25:00 – Vineyards & Pagos: Miraflores & Espartina 30:00 – Coming Soon: Vino de Pasto 40:00 – Making Sherry Great Again 44:00 – Closing Thoughts 💡 Resources Mentioned Bodegas Viuda de Manjón: https://www.leonasherry.com/Dutch Importer: Anfors Imperial – https://www.anfors-imperial.com/producenten/spanje/viuda-de-manjon/Sparks by VinoVonk: http://www.vinovonk.comLe Club des Vins: https://leclubdesvins.com/ 📣 Sponsored by Anfors Imperial 👍 Like if you enjoyed this deep dive into sherry, comment your favorite sherry style, and share with wine lovers! 🔗 Follow Sparks by VinoVonk: instagram.com/vinovonk #SparksByVinoVonk #Sherry #Jerez #BodegasViudaDeManjón #PabloGarcíaDeLeón #WinePodcast #SherryRevival #Fino #Oloroso #SpanishWine #AnforsImperial

    46 min

  8. 10/10/2025

    Duurzame wijnproductie in koele klimaten: Een diepgaand gesprek met PhD onderzoeker Vicky Corbeels

    In deze boeiende aflevering van Sparks by VinoVonk duikt host Jeroen Vonk in gesprek met Dr. Vicky Corbeels, PhD onderzoeker aan de Universiteit Antwerpen, die baanbrekend werk verricht op het gebied van duurzame wijnbouw in koele klimaatregio's. Ontdek waarom traditioneel wijnonderzoek uit Bordeaux en mediterrane regio's niet werkt voor Nederlandse en Belgische wijnproductie, en hoe moderne druivenrassen (ook wel PIWI-druiven genoemd) een revolutie teweegbrengen in de strijd tegen pesticidengebruik. Vicky legt uit waarom deze innovatieve variëteiten slechts de helft van de bestrijdingsmiddelen nodig hebben vergeleken met klassieke druiven zoals Chardonnay en Cabernet Sauvignon. Je leert over vitivinicultuur, het verschil tussen biologische en biodynamische certificeringen, en waarom Europees wijnbeleid dringend moet veranderen om koele klimaatregio's eerlijk te vertegenwoordigen.

    33 min
See All (33)

About

🍷 Diepgaande gesprekken met de mensen achter uitzonderlijke wijnen, champagnes, en innovatieve dranken. Host Jeroen Vonk (WSET Level 3, CIVC Level 4 Champagne, culinair journalist) neemt je mee in intieme 45-60 minuten interviews met wijnmakers, importeurs, sommeliers en vernieuwers die onze drankenwereld vormgeven. Geen script, geen opsmuk – alleen authentieke gesprekken over passie, vakmanschap en visie. 📅 NIEUWE AFLEVERINGEN: Elke twee weken op donderdagochtend 🇳🇱 Hoofdzakelijk Nederlands | 🇬🇧 Engels met internationale gasten

Information