Wine Talks with Paul K.

Paul K from the Original Wine of the Month Club
  • 5.0 (2)
  • Food
  • Updated Biweekly

All you knew about wine is about to bust wide open… We are going to talk about what really happens in the wine business, and I'm taking no prisoners. Learn more at: https://www.winetalkspodcast.com/. I am your host, Paul Kalemkiarian, 2nd generation owner of the Original Wine of the Month Club, and I am somewhere north of 100,000 wines tasted. How can Groupon sell 12 bottles for $60, and the wines be good? How do you start a winery anyway and lose money? And is a screwcap really better than a cork? Sometimes I have to pick a wine at the store by the label and the price... and I get screwed. Subscribe now and prepare to be enlightened.

  1. 3d ago

    From Bordeaux to Napa: Is Tradition Holding Wine Back? Ask Justine Tesseron of Cht. Pontet-Canet

    Pick a defacto wine region of the world...one that speaks of history and pedigee; the region with which every enophile begins their jpourney: Did you say Bordeaux? And would you think that there is history packed into Chateau Pontet-Canet? I suppose, when you consider that for the past 300 years, there have only been 3 families to care for it's vineayards; seems like history and pedigree to me! When Justine Tesseron walks into a room, Bordeaux's old guard can be forgiven for bracing themselves. She represents both legacy and provocation: the fifth growth estate of Pontet-Canet, once bound by the almost sacred rules of tradition, is now a launch pad for some of Bordeaux's most radical experimentation. In a region where change is often whispered, Justine Tesseron speaks aloud about biodynamics, the tension between authenticity and marketing, and why clinging to the past can sometimes strangle the future. The audacity is refreshing—and controversial. After all, in Bordeaux, some see "innovation" as a dirty word, a risk to centuries of carefully tended reputation. But Justine Tesseron's vision is clear: without evolution, even historic vineyards risk irrelevance. What happens when a centuries-old château dares to reject the safety of the norm? Justine Tesseron and her family didn't just convert Pontet-Canet to biodynamic farming—they did it quietly, driven by the pursuit of better, more honest wine rather than a marketing story. And if you think Bordeaux would reward that courage, think again—adopting horses instead of tractors, stopping irrigation in Napa, and refusing to slap "biodynamic" on the label hasn't always sat well with the establishment. Paul K pulls no punches, probing the fine line between innovation and heresy, business survival and romantic nostalgia. Is Bordeaux in crisis, or is "crisis" a lazy scapegoat for resisting change? For Justine Tesseron, it's just another challenge to rise above. Throughout this episode, you'll discover that the Pontet-Canet approach isn't just about vineyards—it's about challenging every assumption, from how wines are classified and aged, to how hospitality should be woven into the fabric of great estates. Justine Tesseron's candid admissions about mistakes, learning curves, and the endless tension between nature and commerce provoke an uncomfortable question for every wine lover: does tradition serve the wine, or does the wine serve tradition? You will learn: Why Pontet-Canet's move to biodynamics was rooted in taste and authenticity, not marketing hype. The unspoken risks of pioneering change in Bordeaux's conservative winemaking culture. How climate change is forcing continuous adaptation—even for the most hallowed vineyards. Why Justine Tesseron rejects "crisis" as the right word for Bordeaux's challenges, and what she believes the region can—and must—do next. The conflicting philosophies of oak versus concrete aging, and how they reframe what "Bordeaux" tastes like. How the intersection of business, family, and legacy shapes the future of wine, from the cellars of Pauillac to the hills of Napa. If you thought the world of classified growths was set in stone, this episode will change your mind—and might even raise your glass a little higher, as you ponder just what the next chapter for Bordeaux should look like. Château Pontet-Canet: https://www.pontet-canet.com Tesseron Cognac: https://www.tesseroncognac.com Wine Paris: https://www.wineparis-vinexpo.com  Hôtel de Pavie in Saint-Émilion: https://www.hoteldepavie.com YouTube: https://youtu.be/iE5Po7GBPJY

    From Bordeaux to Napa: Is Tradition Holding Wine Back? Ask Justine Tesseron of Cht. Pontet-Canet

  2. 5d ago

    From Shiraz Overload to Rare Grapes: Matt Talbot's Bold Approach to Australian Wine

    Aussi wines have a distinction. They are great for one, but have gone through some of the most volatile representation in the US of than any other region in the world. One decade they are everywhere, and the next, virtually non-existant. And right now, they are closer to non-existant than everywhere (though I do talk about a wine I saw on a list in Orance County, I had to buy it. Matt Talbot might claim he's "a little bit broken" from all the long-haul flights, but he's the kind of winemaker who never stops patching things up—with new grapes, wild ideas, and a dash of irreverence about the global wine game. Settle in with a glass, because this episode isn't your parents' Australian wine tasting. Paul K and Matt Talbot swirl all the major questions into the glass: why did Australian wine's star rise and fall (and rise again), how do you sell a grape that no one can spell, and what really happens when a "terrible variety" is planted just to see what climate change might do? As the conversation flows, so do the varietals—far beyond Shiraz, into the land of Grüner Veltliner, Italian whites, and even a Turkish grape nicknamed "throat scratcher." You'll laugh along as Matt Talbot confesses he's made 25 different varietals in five years (some lasting just as long as a pop song on the charts), and marvel at how the art of wine is colliding with the reality of jam-packed tanks, disappearing staff, and the constant need for a story that sticks harder than wax on a quirky handmade bottle. But this isn't just about what's in the bottle. It's a front-row tour of how buyers, sommeliers, and Millennial drinkers are shaking up the industry—demanding new flavors, new origins, and bold tales to tell at dinner. Paul K brings decades of perspective, challenging Matt Talbot on everything from supermarket shelf wars to what happens when a classic Bordeaux ends up at Costco. The result? You're caught between nostalgia and reinvention, rooting for the underdog brands—while realizing that every glass reflects a world in flux. In this episode, you'll learn: Why Australia's wine image got stuck in a Shiraz rut—and how new grapes like Gruner, Fiano, and Nero d'Avola are breaking stereotypes. How climate, cash flow, and changing tastes have driven makers like Matt Talbot to experiment wildly (sometimes with grapes no one can pronounce). The inside scoop on hospitality's comeback: why hand-selling, trusted service, and storytelling have never mattered more to your wine experience. What it takes to get a non-traditional wine past American buyers—and why risk, resilience, and reinvention are the secret ingredients in every great bottle. Ready to rethink what's in your glass—and who put it there? This episode uncorks the honest, often hilarious truth about survival and innovation in the wild world of wine.   Patch Wines: https://patchwines.com/ Wine Australia: https://www.wineaustralia.com/ Tallarook Wines (brand mentioned as "Talluray"/"Tallurah", likely Tallarook): https://tallarook.com/ Penfolds: https://www.penfolds.com/ Hardys: https://www.hardyswines.com/ Leeuwin Estate: https://www.leeuwinestate.com.au/ Château Musar: http://www.chateaumusar.com.lb/ Gundlach-Bundschu: https://www.gunbun.com/ Château Montelena: https://montelena.com/ YouTube: https://youtu.be/09OM-kcKBB4

    From Shiraz Overload to Rare Grapes: Matt Talbot's Bold Approach to Australian Wine

  3. Sep 29

    The Hidden Power of Emotion in Selling World-Class Wine; Thomas Sequy of Troplong Mondot

    The more Wine Talks speaks with the Bordelaise, the more intrigued we become. Certainly the storied history of the region ios pure wine history, but the individual stories, philosophies, and the realities of marketing wine in 2026 take center stage when hashing out the headwinds. Meet Thomas Sequy of Troplong Mondot. AI interpretation:  Thomas Seguy strides into the studio with Bordeaux's heartbeat echoing in his suitcase and a Rolodex of global wine connections in his head, but he's not here for polished PR. He's here to torch the tired narrative that a bottle is just a status symbol or expensive dinner companion. Right out of the gate, Thomas Seguy dismantles the myth that Bordeaux is staid Old World tradition, revealing instead a region fueled by reinvention, relentless experimentation, and raw, unresolved rivalries—where wine isn't just aged in barrels, but forged in the heat of generational change and international demand. If you've bought the story that Bordeaux is for the gray-haired gentry, this episode is your wake-up call. What will you really learn when you listen in? Prepare for a disruptor's lens on the very foundations of the wine world. You'll find out why négociants aren't just middlemen but the shadowy nerve center of the Bordeaux market, and how today's "second wines" are no longer the discount bin—sometimes, they're the sleeper hits. Get ready to see how market pressures and global warming are reprogramming Bordeaux's DNA, and why the soulless supermarket shelf is becoming the wine world's greatest battleground. From cash flow tricks that would make a Silicon Valley CFO sweat, to the unspoken warfare between tradition and the urge to break free, Thomas Seguy and Paul K pour you a glass of the real story—a blend that's far more complex than most labels dare to reveal. What will you get with every listen? The secrets behind Bordeaux's labyrinthine distribution network—and who really pulls the strings. Why "en primeur" is the financial hack that keeps French wineries alive (and what Napa can only dream of). The inside dirt on how classifications are made, manipulated, and outright rejected—sometimes by the region's biggest players. The truth about why younger generations are walking away and what the industry is terrified to admit about it. How grape-picking dates, not just grape types, are becoming rebellion and identity rolled into one. The reason a bottle's story—and your emotional reaction—might be the future (and last defense) of great wine. Thomas Seguy tosses away the veneer of wine as polite conversation fodder and shows you what it looks like to get your hands dirty in the vineyard and your mind twisted by the marketplace. Think wine is just about terroir or technique? Think again. Here, you'll hear why tech, climate, and even hospitality can dictate the fate of a vintage as much as rainfall or barrel choice. Listen as Paul K fires the hard questions and Thomas Seguy responds, sometimes with a scientist's precision, sometimes with a street hustler's defiance. There are no soft landings; there's only the unfiltered truth of what it takes to keep Bordeaux alive and relevant. By the end, you'll never walk the supermarket aisle—or scan a Michelin list—without hearing the echoes of this conversation. You'll spot the poseurs. You'll feel the real thing. And you might just realize that choosing a bottle is far less about what you've been taught and far more about whether the story, the vineyard, and the label can stir something restless in you. Wine, at least as Thomas Seguy serves it, is both an act of rebellion and a love letter—and after this, you'll crave nothing less.   Troplong Mondot: https://www.troplong-mondot.com Duclot (négociant): https://www.duclot.com Jack Daniel's: https://www.jackdaniels.com Château Montelena: https://www.montelena.com Château Beychevelle: https://www.beychevelle.com Guide Michelin (Michelin Guide): https://guide.michelin.com YouTube:  https://youtu.be/CMj-WThiWPc

    The Hidden Power of Emotion in Selling World-Class Wine; Thomas Sequy of Troplong Mondot

  4. Sep 24

    The Dark Side of Food Network: Are We Really Learning About Real Food?

    If I was to say I was 'taken"by this young woman, it would be an understatement. Besides her immense accomplishments in the world of cooking, wine and writing, her humility will set her apart.  I think if all the world of hospitality took on her world view, the world would be in a better place. If you think Emily Saladino is just another name among wine writers, wait until you join her at the table—because the conversation quickly shifts from ordinary pours to the kind of deep, delicious stories you want to savor and swirl for hours. Emily Saladino doesn't just write about food and wine; she dismantles the myths, exposes the secret handshakes of the wine world, and invites you to explore flavors the average drinker might never encounter. This episode of Wine Talks promises to make you see your next glass—and your next plate—in an entirely new light, blending practical knowledge with high-spirited tales from the frontlines of food media, international tastings, and vibrant family reunions where new bottles meet skeptical drinkers. From the first sip, you'll be hooked by Emily Saladino's approach to making wine accessible, even as she navigates the high-stakes, jargon-filled world of tastings and reviews. Ever wondered why orange wine is suddenly everywhere, or why some people seem to speak an entirely different language around wine labels and tasting notes? Emily Saladino breaks it all down, sharing candid moments—like explaining to her own family in New Jersey that "orange" wine isn't made from citrus. She reveals how different corners of the country, and the globe, have differing encounters with flavor, tradition, and the very concept of wine itself. As the story unfolds, Paul K joins Emily Saladino in questioning why American wine consumers still face so many hurdles when trying to find "real" wine—the kind that isn't mass-produced, stripped of its origin, or drowned in celebrity hype. Their conversation exposes the complex machinery behind wine distribution and answers pressing questions: Why do some regions have to market themselves with words like "natural" or "biodynamic" to catch your attention? Are these just buzzwords, or genuine guideposts to better, more honest wine? Together, they recount adventures among ancient vineyards in Georgia and Armenia, tasting the difference that truly local food and attentive farming make. Prepare to get hungry, as well as thirsty, when Emily Saladino and Paul K turn toward the kitchen and table. The episode dives into food's forgotten rules—like only eating strawberries in season—and explores how America's obsession with convenience has dulled our collective palate. Yet, the revival is underway, powered by younger generations seeking out genuine ingredients and regional specialties, and fueled by experiences that prove the difference between bland trucked-in tomatoes and those dug fresh that morning is bigger than you'd ever guess. What's in it for you? Beyond the lively banter and bold ideas, you'll walk away with a glass full of actionable insight and newfound confidence. This isn't just a story about wine—it's an invitation to taste, question, and celebrate more: 🍷 The secret behind the wine world's three-tier system—and how it shapes every bottle you buy 🍷 Why "orange wine" turns heads (and sparks confusion) in both hipster bars and family BBQs 🍷 How industrial agriculture shaped modern taste—and how local, sustainable food could rescue it 🍷 Why fancy terms like "natural" and "biodynamic" matter (or sometimes don't) 🍷 The single conversation that can open wine's closed doors for new drinkers 🍷 How memory, flavor, and the story in your glass can connect generations and cultures With Emily Saladino at the mic, you're not just learning the ins and outs of wine and food—you're discovering the beauty of not having all the answers, but being passionate enough to keep tasting, keep learning, and savoring every unexpected detail along the way. YouTube:  https://youtu.be/bCs7a7dfPVQ Wine Enthusiast: https://www.winemag.com VinePair: https://vinepair.com Food Network: https://www.foodnetwork.com Pie 'n Burger: https://www.pienburger.com iHeartRadio: https://www.iheart.com Spotify: https://www.spotify.com Pandora: https://www.pandora.com Blue Hill at Stone Barns: https://www.bluehillfarm.com EmilySaladino.com: https://www.emilysaladino.com

    The Dark Side of Food Network: Are We Really Learning About Real Food?

  5. Sep 17

    When Business Kills Passion: Florencia Palmaz Questions the Soul of America's Wine Country

    When a visionary enters the proverbial "studio," the world should listen. It isn't every guest that graces Wine Talks with Paul K that raises an eyebrow, Florencia Palmz did just that. She didn't say enything that industry leaders don't already think, but she was compelled to express the very thoughts that need to be expressed...to change things, to reorient the view point of the wine trade. Bravo. What you will learn: 🍷 Why the "connection to the land" isn't just marketing fluff—and how Florencia Palmaz bottles that connection 🍷 How risk, resilience, and a little immigrant grit end up in every glass of Palmaz wine 🍷 The real origin story—hint: it wasn't about wine, but about family and healing 🍷 Inside the cave: why they dug a gravity-flow winery into the side of a Napa mountain 🍷 How real hospitality blows up the "fancy story" and marketing-first approach 🍷 The unfiltered truth about surviving COVID, channel swings, and a fickle wine market Forget the safe, polished stories that float around high-end wine country. Florencia Palmaz doesn't care for superficial sales pitches or the flavor-of-the-month marketing tactics that have turned too many Napa wineries into hollow brands. She's not afraid to call out the poseurs—those who build ugly faux-châteaux and let consultants craft their "legacy"—and instead gets real about what actually makes a bottle of wine worth drinking: the raw, sometimes messy fight for connection, survival, and honesty. Whether she's recounting how wildfire threatened to erase everything her family built, or skewering the industry's drift into marketing babble, she brings a directness that cuts through the noise. Her story isn't just another rags-to-riches "American Dream" cliché. Florencia Palmaz arrived in the US as a baby, the youngest passenger in her family's leap-from-Argentina odyssey, riding the wake of her physician father's obsession to fix what killed both grandfathers—heart disease. The family's Napa venture started as a wild dream: mom wanted a vineyard because she saw how cattle ranching unified kin for generations. Dad chased a vision to heal, not just with surgery—but, one day, with the slow medicine of gathering family and friends around a table. The original plan? Make a place for people to stay connected, not just make iconic wine. By the time the Palmaz family started plotting out a winery, they didn't care about tasting rooms or trendy tourism—they wanted a gravity-flow cave cut straight into Coombsville bedrock, built to preserve the integrity of what they'd grown and harvested. For Florencia Palmaz, "romance" isn't something you layer on through storytelling—it's a byproduct of doing the hard, risky, unglamorous work, and then inviting others to share the table for an unfiltered experience. Her background means she doesn't flinch when confronted with chaos—whether it's wildfires, swings in the market, or the near-overnight pivot to virtual tastings that saved her team during the pandemic. Listen as she torches the smoke-and-mirror tactics of the modern wine world, insists that hospitality starts with actually caring (not performing), and reminds us that the room where it happens—whether a rustic asado or a high-design cave—is just a vessel. What matters? Who you gather, the grit you bring, and the memories built, one earnest glass at a time. If you're craving more than a collector's label and want the hard truths of wine, family, and survival, consider this your invite to see what's really behind the bottle.   YouTube:  https://youtu.be/VUxeVsE03O4 Palmaz Vineyards: https://www.palmazvineyards.com/ Château Montelena: https://www.montelena.com/ Grgich Hills Estate: https://www.grgich.com/ Terra Vox: https://terravox.wine/ Heitz Vineyard (Heitz Cellar): https://www.heitzcellar.com/

    When Business Kills Passion: Florencia Palmaz Questions the Soul of America's Wine Country

  6. Sep 15

    Digital Nomads Swarm Armenia—And a 400 year old vineyard? Meet Mathew Zein

    Who does this? I am actually part jealous and part concerned for this mans sanity. He goes to a country, married no less, to visit for a week and hasn't left for 10 years. I'm like "what?" When Matthew landed in Armenia, he didn't bring a suitcase full of big plans—just a battered laptop and the crazy notion that a tiny country he didn't even have roots in could become his home. Instead, what happened next might change how you think about destiny, culture, and even what it means to plug in and connect. This isn't another dry "expat tale" about escaping the ordinary for a bit of Old World charm; it's a crash course in how Armenia—a place you probably imagine as ancient, troubled, or stuck in the past—has thrown the rulebook in the shredder and started rewriting everything. Pull up a chair. You're about to get the straight truth from Matthew: a digital nomad, accidental insider, and the founder of Life in Armenia magazine, whose life now flickers between coworking spaces, ancient vineyards, and surprisingly rowdy late-night barbecues. Paul K leads the charge with sharp, candid questions—so expect less travel-brochure, more reality check. Here's what your brain is going to download: 💻 How Armenia's leap into 5G, remote work, and startup culture is outpacing expectations—and why tiny size is now a massive tech advantage. 💻 The bizarre, science-backed theory that Armenian grammar actually reprograms minds for coding and artificial intelligence—yep, seriously. 💻 Why Armenia's streets run safe and free after dark, why young women don't think twice about walking home at 2 a.m., and why this is a bigger tourism draw than you'd guess. 💻 The uproarious collision of ancient vineyards, French winemakers, and a hands-off philosophy: "let the Armenian mountains make the wine, not the machinery." 💻 How the digital nomad wave is remaking provincial Armenian towns into year-round creative hubs—no more sleepy border outposts here. 💻 What happens when a magazine refuses politics, gloom, or handouts and spotlights only the positive—sparking thousands to ask, "Is this really Armenia?" By the end, you'll realize: the only thing more unpredictable than Armenia's future is the energy that powers it—and how, in a place with a new story on every corner, sometimes the biggest risk is never showing up at all. YouTube:  https://youtu.be/zBVKweKgorg Life in Armenia magazine: https://www.lifeinarmenia.org Voskevaz Winery: https://voskevaz.am Invino Wine Bar: https://invino.am Caras Winery: https://www.karaswines.com/ Wine Paris (wine show): https://wineparis-vinexpo.com Willy's Wine Bar: https://www.willyswinebar.com/

    Digital Nomads Swarm Armenia—And a 400 year old vineyard? Meet Mathew Zein

  7. Sep 11

    Why Most Master Sommeliers Are Still Broke: Doug Frost Exposes Industry Secrets

    The top accolades in the wine trade are tough to acquire. The Master of Wine and the Master Sommelier both can take years if not a decade to study for and pass the tests. But to have both credentials on your resume! I'm like what? Doug Frost is the man...and one of three in the world that have accomplished earning both accolades. It's one thing to love wine, but it's another to flat-out admit you may have to drink your entire inventory if nobody else buys in. That's the raw honesty you're in for with Doug Frost, a man who admits that in wine, if you want a small fortune, you'd better start with a large one. Think you know what "success" means in the wine world? Think again. As Doug Frost reveals, chasing the rarest titles—Master of Wine and Master Sommelier—wasn't about the money or even the glory. In fact, his big reward was a job offer that didn't get a dollar sweeter after adding Master of Wine to his resume. Ever fallen for the myth that a fancy degree or diploma in the wine industry guarantees you fat paychecks and endless wine-soaked vacations? Doug Frost calls B.S.—the "brass ring" is an illusion, and the real payout is getting to teach, write, and hang with "your people." Get ready to question the cult of Napa: why would anyone with "Kansas City blood" chase wine real estate thousands of miles away? Doug Frost dishes on why he'd never do Napa—but risked it all on Walla Walla, Washington instead. If you thought passing the Master Sommelier exam is just a European geography bee, brace yourself. The modern test now requires you to know Australia's Premier Crus and regional clones—but don't be surprised if your whole study session gets wasted on the world's easiest question. You'll get the cold, sobering truth about the state of the industry: wine sales are slumping, the cool kids are either skipping booze or lighting up something else, and the real money these days is in spirits and cocktails. But don't expect nostalgia for days gone by—this is a brutally honest evisceration of the "wine business romance." It's about survival, hard choices, and the ugly realities of making "honest wine" in a world obsessed with packaging and instant gratification. Forget fairy tales. You'll find out why direct-to-consumer is the only endgame for most American wineries, and why, even after 30 years, Doug Frost is still hustling for every bottle sold—because the alternative is disappearing into the shadows of venture-capital wine giants. What You'll Learn: 🍷 Why nobody gets rich in wine—unless they start off rich, and even then, it's a gamble. 🍷 The dirty difference between a Master Sommelier and a Master of Wine—depth, width, and what really matters. 🍷 Why "passion" is the only thing keeping people in the industry—and why that's a dangerous drug. 🍷 The dark side of wine packaging: cans, paper bottles, and the marketing scam that might be ruining real wine. 🍷 How generational shifts and social taboos are putting wine on the endangered list, while cocktails and cannabis cash in. 🍷 "Honest wine" vs "grocery store swill"—how most popular wines are engineered for shelf space, not soul. Get ready. This is wine talk with the gloves off. YouTube: https://youtu.be/31Robx9XTOM WSET (Wine & Spirit Education Trust): https://www.wsetglobal.com Court of Master Sommeliers: https://www.mastersommeliers.org Trader Joe's: https://www.traderjoes.com Penfolds: https://www.penfolds.com Venturi Aerator (Vinturi): https://www.vinturi.com Echolands Winery: https://www.echolandswinery.com Pepper Bridge Winery: https://www.pepperbridge.com Amavi Cellars: https://www.amavicellars.com Constellation Brands: https://www.cbrands.com Château Ste. Michelle: https://www.ste-michelle.com Mondavi Winery (Robert Mondavi): https://www.robertmondaviwinery.com Inglenook: https://www.inglenook.com Yao Family Wines (Yao Ming): https://www.yaofamilywines.com Southern Glazer's Wine & Spirits: https://www.southernglazers.com Breakthru Beverage Group: https://www.breakthrubev.com Napa Valley Register: https://napavalleyregister.com  "Cali Red from Snoop Dogg" refer to 19 Crimes—https://www.19crimes.com

    Why Most Master Sommeliers Are Still Broke: Doug Frost Exposes Industry Secrets

  8. Sep 8

    Is It Going To Work? Ancient Wines, Modern Idea: How Armenia Is Sharing Its Bottles: Vahe Baloulian.

    This is cleaver, and grass roots. Vahe has an idea to promote the wines of Armenia, one bottle, one dinner, one enthusiat at a time. And, if you ask me, that is what it is going to take to get the industry grounded again. There is alot of spectulation on the role AI will play in this renassance, and most likely the role will be voluminous, but AI cannon the place of sharing a bottle of wine with a friend. And Vahe is proposing this very idea. If you've ever wondered how the wine world can get shaken up by a little friendly challenge, you're in for a treat! In this episode, host Paul Kalemkiarian and guest Vahe spill the wine (figuratively) on why the second week of November is something to circle on your calendar: Armenian Wine Week—globally! What's the Big Idea? During Armenian Wine Week, every Armenian is encouraged to: Buy 2 bottles of Armenian wine. Gift 1 bottle to a non-Armenian friend—spread the love, and the tannins! Challenge 3 friends to do the same—think of it as the "Ice Bucket Challenge" but far more delicious (and less shocking to the system). As Vahe quips, "Every Armenian is a boat that can take this wine to the ocean of wine drinkers" 00:18. You don't even have to drink it all yourself—just share, enjoy, and invite others to the wine party. Imagine your Thanksgiving table with a bottle from "my ancient land" and a great story to go with it! 00:24. The Grassroots Spirit This isn't your typical top-down campaign. Vahe describes it as purely grassroots—no big-budget ads, just community, passion, and a dash of friendly competition. There's no event to organize, no one to blame, and no committees to argue over poster colors 44:39. It's "everybody's wine week," with customizable logos and materials—so if you hate the color, make your own (and maybe throw in some glitter if you're feeling festive) 46:46. Why Armenian Wine (and Why Now)? Armenian wines have come a long way. Once, they were (to put it gently) "virtually undrinkable" according to Paul Kalemkiarian 05:12, but now there are bottles that belong on the world stage, at a price that's still a bargain 10:14. The experiment is simple: let the world taste and discover them. And if you need a makeshift conversation starter while gifting your neighbor a bottle, drop the "world's oldest winemaking region" fact for bonus points 15:53. How Do You Measure Success? It's easy: when distributors start running out of stock and wine shops need to restock those Armenian labels, you'll know the experiment worked 45:32. Until then, every bottle shared is a tiny wave in that "ocean of wine drinkers." Want In? Keep an eye out for www.armenianwineweek.com (coming September), where you can find which wine shops, distributors, and restaurants are on board. And remember—there's no wrong way to participate, as long as you're sharing, toasting, and challenging others to join in the fun 46:00. So pour a glass, pass a bottle, and be the waves that bring something ancient to someone new! Cheers—may your "wine networking" be strong and your stories unforgettable.     https://youtu.be/lBf0xGz0cKY   Trinity Canyon Vineyards: https://trinitycanyon.com/ In Vino (wine bar in Yerevan): https://invino.am/ Armenian Wine Week campaign: https://armenianwineweek.com/, https://armenianwine.com/ Wine Armenia Network: https://winearmenia.org/

    Is It Going To Work? Ancient Wines, Modern Idea: How Armenia Is Sharing Its Bottles: Vahe Baloulian.
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About

All you knew about wine is about to bust wide open… We are going to talk about what really happens in the wine business, and I'm taking no prisoners. Learn more at: https://www.winetalkspodcast.com/. I am your host, Paul Kalemkiarian, 2nd generation owner of the Original Wine of the Month Club, and I am somewhere north of 100,000 wines tasted. How can Groupon sell 12 bottles for $60, and the wines be good? How do you start a winery anyway and lose money? And is a screwcap really better than a cork? Sometimes I have to pick a wine at the store by the label and the price... and I get screwed. Subscribe now and prepare to be enlightened.

Information

  • Creator
    Paul K from the Original Wine of the Month Club
  • Years Active
    2022 - 2026
  • Episodes
    530
  • Rating
    Explicit
  • Show Website
    Wine Talks with Paul K.

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