19 episodes

The Prima Materia Podcast tackles issues in wine, winemaking, viticulture and vineyard practices, and the wine world in general, plus occasionally food topics with Prima Materia owner, winemaker, and former chef Pietro Buttitta and assorted colleagues. You can visit us and try our wines in Oakland, California.
www.prima-materia.com

Wine talk with Prima Materia Vineyard & Winery Pietro Buttitta

    • Arts

The Prima Materia Podcast tackles issues in wine, winemaking, viticulture and vineyard practices, and the wine world in general, plus occasionally food topics with Prima Materia owner, winemaker, and former chef Pietro Buttitta and assorted colleagues. You can visit us and try our wines in Oakland, California.
www.prima-materia.com

    Episode 20 - Aglianico, from Ancient to Modern, one of the world's greatest wine grapes

    Episode 20 - Aglianico, from Ancient to Modern, one of the world's greatest wine grapes

    Aglianico goes back millennia, and has only recently been appearing on the radar in the United States. Here in California it is of particular interest due to its ability to tolerate extreme heat and survive with very little water. We go over its history in Campania and Basicilata before diving into Aglianico's surprisingly short history in California. Then we go deep into growing Aglianico in the vineyard, cellar practices, and then how it ages so gracefully. We also discuss tannins, minerality in red wines, and then go deep into food pairings, decanting, and what comes next for this noble red grape.

    This class was held in conjunction with Paul Robinson, a former sommelier turned wine educator and renegade retailer - check out his amazing selections at www.bottivino.com

    www.prima-materia.com

    • 1 hr 38 min
    Episode 19 - Sagrantino: Italy's Cabernet killer in the spotlight

    Episode 19 - Sagrantino: Italy's Cabernet killer in the spotlight

    In this episode we tackle Sagrantino - Umbria's big red, and arguably Italy's most boisterous. With a relatively short history as a red wine, here we discuss Paolo Bea and Arnoldo Caprai and Sagrantino's new identity as a dry wine in the 1990's, now just entering its third wave. I spend quite a bit of time talking about growing Sagrantino, its striking predisposition toward high alcohol naturally, canopy management and crop loads, and then working with the grapes in the winery. Here tannin management becomes a focus. Then we enter discussions on natural wine, food pairings, cellaring and all things otherwise Sagrantino.

    This discussion was cohosted by Paul Robinson, a former sommelier turned wine educator and retailer at www.bottivino.com

    www.prima-materia.com

    • 1 hr 14 min
    Episode 18 - Rosé: a far reaching discussion about styles, methods, and a comparative tasting

    Episode 18 - Rosé: a far reaching discussion about styles, methods, and a comparative tasting

    Rosé (and Rosato) has finally shot into the spotlight after years of disrespect. Here, through a focus on wines from Southern Italy, we discuss the history of rosé in France and Italy, in the vineyard, and I go deep into saignée versus direct press and their different effects in the winery. Food pairing is also a significant topic. 

    This class was held in conjunction with wine educator and sommelier Paul Robinson of www.bottivino.com - check out his new wine online wine shop for great Italian wines!

    www.prima-materia.com

    • 1 hr 44 min
    Episode 17 - Sangiovese! Everything from Chianti to soils, to barrels and tannin, and beyond

    Episode 17 - Sangiovese! Everything from Chianti to soils, to barrels and tannin, and beyond

    Sangiovese is a very complicated grape, both in Italy and historically in California. It is a balancing act between acid and tannin, but very sensitive to climate and soil. It promises so much, but is famously fickle in delivery. Paul Robinson of Bottivino and I dive into a Sangiovese tasting that explores history, soil types, cellar practices, my vineyard experience with different clones and viticultural goals, and tasting specific bottles. Consider it a crash course from the sommelier perspective and my vineyard and winery point of view on this noble and often confusing grape.

    www.prima-materia.com

    www.bottivino.com

    • 1 hr 42 min
    Episode 16 - All about Barbera, from Italy, vineyards, and winery practices to California and beyond

    Episode 16 - All about Barbera, from Italy, vineyards, and winery practices to California and beyond

    Everything you need to know about Barbera! This group Zoom discussion was put on by sommelier and wine educator Paul Robinson of Bottivino,  and Pietro Buttitta, owner/winemaker of Prima Materia Winery. We take a 2-hour deep dive into the history of Barbera in Piemonte and Monferrato, its history here in California, vineyard practices, winemaking techniques and challenges, and then a discussion on food pairing and descriptors, plus many diversions along the way. Prima Materia is concurrently releasing its 2018 vintage of Barbera today (the 2017 was tasted in this class), and the Italian wines discussed can be purchased from Bottivino. Links are below.

    www.prima-materia.com

    www.bottivino.com

    • 1 hr 52 min
    Episode 15 - Rosé, Rosé For Nearly Two Hours of the Day

    Episode 15 - Rosé, Rosé For Nearly Two Hours of the Day

    Although this episode was technically focused on the topic of Southern Italian rosé, it managed to become more expansive, discussing some French rosé history, breaking down the technical aspects of saignée versus direct press or vin gris, and the general wide world of rosé and Rosato possibilities. We tasted an early-harvest Aglianico rosé from southern Campania (acid laser to the face,) a more fruit-driven Puglian Primitivo rosé, and our (Prima Materia's) third Rosato made of Barbera and Aglianico.

    www.prima-materia.com

    • 1 hr 46 min

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