EAT SLEEP WINE REPEAT: A Wine Podcast Exploring Wine Regions, Grapes & Education

Season 7 of Eat Sleep Wine Repeat begins in South Africa with one of the wine world's biggest personalities: Ken Forrester. Known as the “King of Chenin Blanc”, Ken joins Janina for a conversation filled with extraordinary stories, pioneering winemaking and plenty of laughter, while exploring what has made Stellenbosch one of the world's most exciting Wine Regions.

Ken explains why this grape has thrived in South Africa and how decades of experimentation have produced wines ranging from vibrant traditional-method sparkling wine to the iconic FMC and the extraordinarily complex The Dirty Little Secret. For anyone looking to learn about wine through the stories of the people actually making it, this is wine education at its most entertaining.

Ken also shares the story of planting Mourvèdre in South Africa, why he believes Pinotage should be celebrated as a fresh, juicy and even chillable red, and how Grenache, Syrah and Mourvèdre come together in his Three Halves blend. Along the way, Janina tastes several of his wines and explores just how diverse South African Wine Grapes can be.

This Wine Podcast is also a reminder that wine doesn't need to be intimidating. From Sparklehorse and old-vine Chenin Blanc to Wagyu biltong and some truly outrageous stories, Ken's philosophy is ultimately about enjoyment, curiosity and sharing great bottles with good people. And if South Africa is on your Wine Travel list, expect to finish this episode wanting to head straight to Stellenbosch.

Shownotes

03:15 – Ken's most outrageous wine story — a night out, a seventh-floor window and an extraordinarily lucky landing that Ken probably shouldn't have survived.

07:16 – The wild characters of South African wine — Ken remembers Charles Back of Fairview and other larger-than-life personalities who helped make the country's wine industry unforgettable. 

08:35 – The people who shaped Ken's career — looking back at the pioneers and characters who influenced South African wine as the modern industry began to emerge.

13:24 – Why Chenin Blanc is so versatile — Ken explains how one grape can produce everything from crunchy sparkling wine to dry whites and intensely sweet dessert wines.

16:02 – What makes great Sauvignon Blanc? — why Ken believes truly exceptional sites need serious cooling influence and why only certain parts of South Africa deliver the right conditions.

17:32 – The accidental birth of Sparklehorse — how one troublesome patch of an old Chenin Blanc vineyard inspired Ken to create his traditional-method sparkling wine. £21(Mix 12) Great Wine Co

22:06 – Why wine should be fun — the philosophy behind Sparklehorse, Ken's team and his belief that enjoying what you do ultimately makes better wine.

25:30 – Affordable Chenin Blanc with serious personality — tasting Ken Forrester Petit Chenin and discovering why an everyday wine can still deliver freshness, clean fruit and real character. £9.90 (Mix 12) Great Wine Co

27:39 – The story behind FMC — how an old 1974 Chenin Blanc vineyard, ambitious winemaking and several failed attempts eventually created one of South Africa's most celebrated white wines. £38.70 (Mix 12) Great Wine Co

35:18 – When FMC became “Burgundy” — Ken recalls persuading a sceptical wine shopper to taste beyond price and reputation before revealing what was really in her glass.

37:26 – The Dirty Little Secret — how a remarkable high-altitude old-vine Chenin Blanc vineyard and a multi-vintage solera-style approach created one of Ken's most complex and unconventional wines. £81 (Mix 12) Great Wine Co

41:39 – Bringing Mourvèdre to South Africa — why Ken wanted this Mediterranean grape for his Rhône-style blends and how it adds earthiness, structure and power alongside Grenache and Syrah.

46:59 – Two South African reds to discover — Janina tastes Three Halves and Petit Pinotage, including a juicy, fresh style of Pinotage that proves red wine can be delicious served slightly chilled. Three Halves £26.10 (Mix 12) Great Wine Co Petit Pinotage £11.70 (Mix 12) Great Wine Co

48:14 – Wine and Wagyu biltong — because apparently making an entire range of wines wasn't enough, Ken also has his own Stellenbosch Wagyu beef.

49:39 – Why Ken started farming Wagyu — how unsuitable vineyard land led to an entirely different farming project supplying some of Cape Town's leading restaurants.

52:13 – What matters most after a lifetime in wine — after the vineyards, wines, travel and madness, Ken reveals what he is most proud of.

📩 Email: janina@eatsleepwinerepeat.co.uk
📸 Instagram: @eatsleep_winerepeat
🎥 YouTube: Eat Sleep Wine Repeat
🌐 Website: www.eatsleepwinerepeat.co.uk

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST

Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION:

Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)

Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026)

Ranked #18 in 2024, #22 in 2025 and #20 in 2026 on Drinks Retailing's Most Influential People in Drinks list

What are the Spanish wine regions and grape varieties you need to know beyond Rioja and Ribera del Duero? In this episode of Eat Sleep Wine Repeat, Janina heads to Spain with Sarah Jane Evans MW, one of the world's leading experts on Spanish wine, to explore the regions, grapes and wine classifications that deserve far more attention - from Jerez and Castilla-La Mancha to Valencia, Madrid and Extremadura. 

At the heart of the conversation is Vino de Pago, one of Spain's most fascinating and misunderstood wine classifications. Sarah Jane explains what Vino de Pago actually means, how it differs from Spain's traditional regional classifications and why these individual estates have the freedom to explore distinctive terroirs, indigenous grape varieties and different winemaking styles. 

We also explore some of Spain's lesser-known grape varieties, including Merseguera, Albillo Real, Bobal and old-vine Monastrell, as well as the country's extraordinary heritage of old vineyards. Sarah Jane shares the Spanish wine regions she thinks could be the next big thing, from Jerez and Utiel-Requena to Madrid, Extremadura, the Canary Islands and Catalonia, plus her recommendations for Spanish wines under £20. 

If you're looking to discover Spanish wine beyond Rioja, learn more about Vino de Pago, explore lesser-known Spanish wine regions and find exciting Spanish grapes and great-value wines, this episode is a brilliant place to start. 

This episode was sponsored by Pago Finca Elez. Their Wines available in the UK through Fareham Wine Cellars as well as through importers in Germany, the Netherlands, Switzerland, the Philippines, Japan and Hungary, with additional smaller importers across Europe. 

 

Shownotes

02:53 – What keeps surprising Sarah Jane about Spain — after decades of travelling through the country, why new generations, producers and wines mean there is always something new to discover.

03:58 – Jerez: The Spanish Wine Region Reinventing Itself Beyond Sherry — why Jerez is no longer just about traditional Sherry and how a new generation of unfortified wines is changing perceptions of the region.

06:30 – Jerez Beyond Sherry: Palomino, Albariza Soils & Unfortified Spanish Wine — how unfortified Palomino wines and the region's famous albariza soils could offer a new gateway into Sherry country.

10:05 – How to find the good stuff — Sarah Jane's advice for discovering exciting unfortified wines from Jerez through producers, specialist importers and independent wine merchants.

13:21 – What exactly is Vino de Pago? — understanding Spain's unique single-estate classification and why it was created for distinctive vineyards outside the country's famous denominations.

18:07 – Grandes Pagos de España vs Vino de Pago: What's the Difference?  — how this private association brings together leading Spanish wine estates, and why it should not be confused with the official Vino de Pago classification. 

20:29 – A Vino de Pago beside Ribera del Duero — how Abadía Retuerta used the classification to establish its own identity just outside one of Spain's most famous wine regions.

23:15 – Why every Vino de Pago is different — individual grape varieties, altitude, terroir and winemaking mean there is no single style connecting these unique estates.

24:16 – Has Vino de Pago been a success? — how the classification has evolved and why producers can use its independence to experiment beyond traditional regional rules.

27:00 – Discovering Merseguera — the little-known Spanish white grape offering citrus freshness, herbal character and exciting potential in the vineyards around Utiel-Requena.

29:13 – The rise of Albillo Real — another traditional Spanish white variety finding renewed relevance as producers and consumers increasingly look beyond the country's famous red wines.

31:38 – Why is Vino de Pago so difficult to explore? — the surprising lack of a complete online resource covering all of Spain's recognised Vino de Pago estates.

32:35 – Pago Finca Élez — discover one of Spain's pioneering Vino de Pago estates, recognised in 2002 alongside Marqués de Griñón, and its high-altitude vineyards in Castilla-La Mancha. 

35:28 – How to discover Spain's Vino de Pago estates — Sarah Jane explains where to research them, including her own guide to the wines of Central and Southern Spain.

37:23 – The Wines of Central and Southern Spain — the years of travel, vineyard visits and personal relationships behind Sarah Jane's detailed guide to some of Spain's most overlooked wine regions.

43:15 – Spain beyond the famous regions — why Madrid, Extremadura, Valencia and Utiel-Requena offer fascinating alternatives for adventurous wine lovers.

45:48 – Why Bobal deserves your attention — old vines, extreme growing conditions, freshness and texture are transforming perceptions of this once-overlooked Spanish grape.

48:02 – Spain's extraordinary old-vine heritage — why ancient vineyards and indigenous grape varieties could become increasingly important as the wine industry adapts to climate change.

51:25 – Which Spanish wine region will be the next big thing? — Sarah Jane looks to the Canary Islands, Catalonia and other emerging regions that could gain greater international recognition over the next decade.

56:59 – The Spanish wine region closest to Sarah Jane's heart — why Jerez, its people, food, bars and changing wine culture continue to draw her back.

58:30 – Spanish wine under £20 — Sarah Jane reveals an unexpected first recommendation.

01:00:07 – Sarah Jane's Spanish wines under £20 — six great-value picks including Marks & Spencer Found Balearic Islands Red, Waitrose No.1 Castillo Perelada Cava Brut, The Wine Society's Rafael Cambra Monastrell Garnacha, Morrisons The Best Albariño, Sainsbury's Taste the Difference Fino Reserva Sherry and Bodega Cerrón Remordimiento from Majestic.

01:03:44 – Discover more with Sarah Jane Evans MW — find her book The Wines of Central and Southern Spain at Academie du Vin Library and use code EATSLEEP15 for 15% off.

📩 Email: janina@eatsleepwinerepeat.co.uk
📸 Instagram: @eatsleep_winerepeat
🎥 YouTube: Eat Sleep Wine Repeat
🌐 Website: www.eatsleepwinerepeat.co.uk

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST

Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION:

Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)

Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026)

Ranked #18 in 2024, #22 in 2025 and #20 in 2026 in Drinks Retailing's Most Influential People in Drinks list

What does it actually take to become the UK Sommelier of the Year? And how do the world's best sommeliers blind taste wine under pressure?

In this episode of Eat Sleep Wine Repeat, Janina sits down with Emma Denney, the newly crowned UK Sommelier of the Year 2026 and Director of Wine at Claridge's, to go behind the scenes of elite sommelier competition, blind tasting and fine wine service.

Emma takes us inside the competition - from identifying grape varieties, regions and vintages in a blind tasting, to recognising wine faults by aroma alone, tackling food and wine pairing and serving Champagne under pressure. She also explains how professional sommeliers build their tasting knowledge, read the clues in a glass and develop the confidence to make decisions quickly.

But this isn't just an episode about becoming a sommelier. Emma is a brilliant guide to some of the wine world's most fascinating regions and producers. We dive into Champagne and grower Champagne, Northern Rhône Syrah and Hermitage, Jumilla Monastrell, Ningxia Riesling, Margaret River and New Zealand Pinot Grigio, with plenty of bottles and wine travel ideas to add to your list.

You'll also learn what RM and NM mean on Champagne labels, why Champagne's chalk soils matter, what Coteaux Champenois is, how lees ageing and late disgorgement affect Champagne, how to recognise common wine faults such as Brett, cork taint and oxidation, and why some of the world's most exciting wines are coming from places you might not expect.

So whether you're already deep into wine, studying for a qualification, improving your blind tasting or simply looking for your next bottle, region or wine trip to explore, this episode is packed with things to taste, learn and investigate.

 

Shownotes
02:30 – What does it take to become UK Sommelier of the Year? Emma reflects on winning the competition and the preparation behind it. 

05:03 – The Champagne that started it all — how one bottle sparked Emma's passion for wine and hospitality. 

07:06 – Best value wine at Claridge's — Emma's recommendation: Casa Castillo Monastrell from Jumilla. 

08:41 – Why Jumilla deserves more attention — modern Monastrell, old vines and one of Spain's most exciting wine regions.

09:27 – Unexpected wines at Claridge's — why Emma champions Canaan Riesling from Ningxia, China.

12:42 – Worth every penny — Emma highlights Northern Rhône legends René Rostaing and Jean-Louis Chave, explaining why mature Syrah can rival the world's finest wines.

14:12 – If money were no object — why Jean-Louis Chave Hermitage remains Emma's dream bottle.

15:52 – A must-visit wine destination — why every wine lover should experience Hermitage and the Northern Rhône.

19:23 – The best part of being a sommelier — introducing guests to new wines and sharing unforgettable wine experiences.

20:54 – Inside the theory exam — the extraordinary breadth of knowledge required to become UK Sommelier of the Year.

22:45 – Lessons from Vincenzo Arnese — how one piece of advice about listening carefully became Emma's biggest competitive advantage during the competition.

23:36 – Blind tasting without tasting — identifying wine faults using aroma alone during the competition semi-final.

25:30 – Recognising common wine faults — Brett, cork taint, oxidation, volatile acidity and how sommeliers train their senses.

27:53 – Train your nose like a sommelier — Emma discusses common wine faults, while Janina recommends Le Nez du Vin aroma and fault kits for improving your tasting skills. 

30:26 – Spotting mistakes on a wine list — how sommeliers identify incorrect vintages, appellations and producer details under pressure.

31:13 – How to start a blind tasting — Emma explains the first clues sommeliers look for. 

32:03 – Reading the clues in the glass — alcohol, oak, climate and terroir cues that help identify grape varieties and wine origins.

34:34 – Food and wine pairing under pressure — how Emma approached one of the competition's toughest practical service challenges.

37:05 – The visual challenge — recognising legendary winemakers, vineyards and wine tools from a single image.

38:12 – Caroline Frey's Swiss wines — Emma discusses the acclaimed winemaker's latest project beyond Bordeaux and the Rhône.

40:31 – The Champagne pouring challenge — one Jeroboam, twenty-four glasses and one of the competition's most nerve-racking tasks.

43:15 – Why Krug is so revered — barrel ageing, reserve wines and the philosophy behind one of Champagne's greatest houses.

44:46 – Champagne producers to discover — Emma recommends Eric Rodez and explains why grower Champagne deserves more attention.

48:07 – The Champagne riots of 1911 — how protests helped shape today's appellation system.

48:54 – What is sur pointe? — understanding long lees ageing and late disgorgement in Champagne.

50:01 – RM vs NM Champagne: What do the letters on Champagne labels mean? 

51:32 – Why does Champagne have chalk soils? Understanding drainage, roots and Champagne's terroir. 

52:26 – Who invented sparkling wine? — Christopher Merret and the origins of traditional method sparkling wine.

53:50 – Coteaux Champenois explained — discovering the still wines of Champagne and why they deserve more attention.

54:55 – Egly-Ouriet's still wines — the renowned Cuvée des Grands Côtés 

55:14 – Pre-phylloxera Champagne — why Bollinger Vieilles Vignes Françaises remains one of the world's rarest wines.

56:17 – Margaret River — why this remote Australian wine region belongs on every wine lover's travel bucket list.

58:46 – Pinot Grigio deserves a second chance — why New Zealand is producing some of the world's most exciting examples - such as Greywacke Pinot Gris.

📩 Email: janina@eatsleepwinerepeat.co.uk
📸 Instagram: @eatsleep_winerepeat
🎥 YouTube: Eat Sleep Wine Repeat
🌐 Website: www.eatsleepwinerepeat.co.uk

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST

Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION:

Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)

Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026)

Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list.

Think Oregon is all about Pinot Noir? Think again.

In this episode I'm joined by Samantha Cole-Johnson, Senior US Editor at JancisRobinson.com and the Master of Wine student who achieved the highest mark in the world in Stage One of the notoriously challenging MW programme, to uncover the side of Oregon that most people never discover. 

From cross-border wine regions that ignore state lines to savoury Syrah grown on basalt cobblestones, richer styles of Pinot Gris and a brand-new sparkling wine movement, this episode will completely change the way you think about Oregon.

Along the way, we also discuss what the future of wine might look like - and why the biggest challenge facing the wine industry may have nothing to do with wine itself.

You'll discover why the Rocks District produces some of America's most distinctive Syrah, why Oregon's Pinot Gris deserves far more attention, how Method Oregon is putting the state's sparkling wines on the map, and the producers and wine regions that should be firmly on your travel wishlist.

So, if you're ready to look beyond Pinot Noir, pour yourself a glass, sit back, and enjoy this episode.

Shownotes
03:05 – Learning how to communicate wine — how Samantha’s experience in cellars, formal study and wine journalism shaped the way she tastes, writes and speaks about wine today.

05:54 – Do state lines matter in wine? — why geographical boundaries rarely determine wine style, but can have important legal and commercial consequences for producers.

06:53 – Understanding the Columbia Gorge — how rainfall and temperature change dramatically from west to east across this cross-border Oregon and Washington AVA.

08:36 – Visiting the Columbia Gorge — why Portland makes an ideal starting point for exploring its wineries, cycling trails, breweries and famous windsurfing.

09:26 – Inside the Rocks District — what makes this tiny Oregon AVA’s basalt cobblestones and distinctive soils unlike almost anywhere else in the United States.

10:40 – The unmistakable Rocks District flavour — how low acidity, heat and saline soils can create Syrah with savoury, ferrous, rosemary and cured-meat characters.

11:22 – Why Grenache is thriving — the grape varieties performing particularly well in the Rocks District’s hot, dry and intensely sunny conditions.

13:41 – The problem with Rocks District labelling — why many wines grown inside the AVA must legally be labelled as Walla Walla when they are made across the border in Washington.

For a deeper dive into Washington State wine, listen to Episode 271 with Chris Stone and Avril Mooney from the Washington State Wine Commission.

15:37 – Cayuse Vineyards and Christophe Baron — why one of the Rocks District’s most celebrated producers chooses not to place the AVA name on his labels.

17:49 – Christophe Baron and Cayuse — why one of the Rocks District's pioneering winemakers chooses not to feature the AVA name on his labels. 

18:44 – How to identify wines from the Rocks — why a Walla Walla label does not guarantee Rocks District fruit and what wine lovers should investigate before buying.

Producer to look out for who trained with Christophe Baron - Matt Reynvaan of Reynvaan Family Vineyards

20:40 – Oregon beyond the Willamette Valley — exploring the smaller wine regions and cross-border AVAs that exist beyond the state’s best-known centre of production.

21:25 – Why small producers rarely reach export markets — how direct-to-consumer sales in cities such as Seattle and Boise can leave little incentive for wineries to export.

23:23 – Oregon’s artisanal wine culture — how the state developed around small-scale wineries, hands-on farming and producers working with limited resources.

25:32 – Is Oregon wine becoming more commercial? — how new investment, vineyard management companies and larger businesses are changing the region’s traditional identity.

27:23 – Why American wine can be expensive — the impact of land prices, debt, staffing, healthcare, investors and corporate structures on the final cost of a bottle.

30:29 – Looking beyond the romance of winemaking — the economic reality behind owning vineyards, employing staff and running a sustainable family wine business.

31:18 – The authentic small-winery experience — why visiting working producers may involve muddy cellars, vineyard trucks and less glamour, but far greater access to the people behind the wine.

34:53 – Small wineries versus large production — why Oregon still has far more small producers, even as a growing proportion of its wine is made by larger companies.

35:49 – Oregon beyond Pinot Noir — discovering Tempranillo, Bordeaux varieties, Gamay, Chardonnay and the diversity emerging across the state.

38:46 – Pinot Gris or Pinot Grigio? — why Oregon producers use both names and how the label can indicate whether a wine is inspired by Alsace or northern Italy.

39:41 – The classic Oregon Pinot Gris style — fresh, mineral and fruit-driven wines from producers such as King Estate and Sokol Blosser.

40:09 – A richer side of Oregon Pinot Gris — Ridgecrest, The Eyrie and Antiquum Farm demonstrate how old vines, skin contact and oak can create more textured, age-worthy wines.

42:25 – Comparing Alsace and northern Italy — the differences between richer, more powerful Alsace Pinot Gris and the fresher, leaner styles commonly associated with Italian Pinot Grigio.

43:46 – What matters most for Oregon Pinot Gris — why old vines, warmer vineyard sites and individual producers may be more important than any particular AVA.

44:38 – Introducing Method Oregon — the new initiative establishing rules for traditional-method sparkling wine made entirely from sustainably grown Oregon fruit.

46:08 – How Oregon sparkling wine is made — the specialist services helping still-wine producers manage secondary fermentation, riddling and disgorgement.

47:55 – Oregon’s leading sparkling wine producers — the history of Argyle and Soter, and the new vineyards being planted specifically for traditional-method sparkling wine.

49:44 – Developments shaping the future of wine — lower-alcohol fermentation, de-alcoholised wine, growing demand for white and sparkling styles and greater interest in environmental certification.

51:00 – Is declining socialisation hurting wine? — Samantha’s theory that remote working, screen time and fewer shared meals may be more important than generational drinking trends.

52:23 – Wine as a social experience — why encouraging people to gather, connect and spend longer around the table could be essential to the future of the wine industry.

54:04 – Barbecue wine recommendations — Samantha recommends Bedrock Wine Co. for outstanding Zinfandel, alongside lighter chillable reds for relaxed outdoor gatherings.

55:23 – Pairing wine with hand-holding — why Samantha chooses a lower-alcohol Txakoli rosé for an experience that has nothing to do with food.

📩 Email: janina@eatsleepwinerepeat.co.uk

📸 Instagram: @eatsleep_winerepeat

🎥 YouTube: Eat Sleep Wine Repeat

🌐 Website: www.eatsleepwinerepeat.co.uk

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST
Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION:

Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)

Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026)

Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing’s Most Influential People in Drinks list.

What if that expensive bottle of wine you've just bought isn't what you think it is?

In this episode of Eat Sleep Wine Repeat, Janina explores the fascinating - and often shocking - world of counterfeit wine and wine fraud with Maureen Downey, one of the world's leading authorities on wine authentication, provenance and fraud.

From fake bottles of Burgundy and First Growth Bordeaux to the infamous Rudy Kurniawan wine fraud scandal, Maureen reveals how counterfeit wine enters the market, which wines are most commonly faked, and how experts determine whether a bottle is genuine.

You'll discover how wine experts authenticate suspicious bottles using forensic techniques including the examination of labels, paper, glass, UV light, invisible inks and microscopic analysis. We also explore why wine provenance - the documented history of a bottle's ownership, storage and journey through the market - is so important when buying fine wine.

Maureen explains how organised crime has become involved in wine fraud, why even experienced collectors can be deceived, and how technology, blockchain and bottle registration could help protect the wine trade in the future. She also shares practical advice on how to buy fine wine with greater confidence and reduce the risk of purchasing a counterfeit bottle.

Along the way, Maureen shares the wines and producers that inspire her today, including Burgundy, Champagne and Jura Chardonnay, reveals why the Côte Chalonnaise is one of the world's most underrated wine regions, and explains why every serious wine lover should experience the food and wine of Piedmont at least once.

Whether you're a fine wine collector, an enthusiastic wine lover, planning a wine trip, or simply curious about how to tell if a bottle of wine is authentic, this episode may completely change the way you look at every bottle you buy.

To know more, go to winefraud.com Maureen's educational platform dedicated to wine fraud, authentication and provenance. 

Shownotes
03:09 – How Maureen discovered wine — why she deliberately began studying wine at just 18 years old and the experiences that sparked a lifelong passion for wine.

05:00 – From hospitality to fine wine — how working in some of New York's greatest restaurants shaped Maureen's early wine career before an unexpected move into wine auctions.

06:44 – Why wine auctions are the ultimate classroom — how working with thousands of bottles from every producer, region and vintage became the ultimate way to learn about wine.

09:40 – Discovering counterfeit wine — the moment Maureen realised wine fraud was far more widespread than anyone in the industry openly discussed.

14:24 – How common is counterfeit wine? — why fake wines exist at every price point, from supermarket shelves to the world's most valuable fine wines.

16:28 – Which wines are most commonly faked? — exploring the different types of wine fraud, from commercial brands to First Growth Bordeaux, Burgundy and rare collectors' bottles.

21:50 – Fighting wine theft — how provenance, blockchain technology and bottle registration could help protect collectors and reduce wine crime.

28:43 – How experts authenticate wine — the forensic techniques used to identify counterfeit bottles, from paper, labels and glass to UV light, invisible inks and microscopic analysis.

32:05 – Bottles that almost fooled the experts — why authentication is a collaborative process and how experienced specialists work together to verify authenticity.

34:14 – The most sophisticated counterfeit wines — how modern counterfeiters have become increasingly advanced and why producers continue adapting their anti-fraud measures.

35:11 – The funniest counterfeit attempt — one of the most unbelievable fake wine cases Maureen has ever encountered and why it was impossible to take seriously.

36:32 – The truth about Rudy Kurniawan — separating myth from reality behind the world's most infamous wine fraudster and the network that supported him.

40:59 – Lessons from investigating wine fraud — what years spent exposing counterfeit wines taught Maureen about trust, psychology and human nature.

43:19 – Buying wine with confidence — practical advice on provenance, trusted merchants and why Maureen founded Chai Consulting to help collectors and consumers buy fine wine with confidence.

47:03 – The wines inspiring Maureen today — why Burgundy, Champagne and Jura Chardonnay remain favourites, plus standout producers including Krug, Domaine Hubert Lamy, Domaine J.F. Mugnier, and Argentina's Bodega Chacra.

49:22 – The world's most underrated wine region — why the Côte Chalonnaise deserves far more attention from wine lovers.

50:50 – A wine experience every enthusiast should have — why eating and drinking in Piedmont belongs on every serious wine lover's bucket list.

📩 Email: janina@eatsleepwinerepeat.co.uk

📸 Instagram: @eatsleep_winerepeat

🎥 YouTube: Eat Sleep Wine Repeat

🌐 Website: www.eatsleepwinerepeat.co.uk

Cheers to you 🥂

THE EAT SLEEP WINE REPEAT PODCAST
Featured in Decanter Magazine and Radio Times, and ranked among the Top UK Wine Podcasts by Feedspot.

RECOGNITION:

Finalist, 67 Pall Mall Award for Best Global Wine Communicator in Audio (2025)

Shortlisted, IWSC Emerging Talent in Wine Communication (2025 and 2026)

Ranked #18 in 2024 and #22 in 2025 on Drinks Retailing's Most Influential People in Drinks list.