My guest this week is Natalie Berkowitz with her new book “The Wine Maker’s Hand – Conversations on Talent, Technique, and Terroir. 
In these fascinating interviews, winemakers from the United States and abroad clarify the complex process of converting grapes into wine, with more than forty vintners candidly discussing how a combination of talent, passion, and experience shape the outcome of their individual wines. Each winemaker details their personal approach to the various steps required to convert grapes into wine. Natalie Berkowitz speaks to winemakers from different backgrounds who work in diverse wine-producing regions, including Chile, England, France, Germany, Greece, Israel, Italy, Portugal, Slovenia, Spain, and the United States. They talk about familiar and unfamiliar grape varietals, their struggles with local terroirs, and the vagaries of Mother Nature. Some represent small family wineries with limited production while others work for corporations producing hundreds of thousands of bottles. Each individual offers rare insight into how new technologies are revolutionizing historic winemaking practices. The interviews are supplemented with personal recipes and maps of winemaking regions. An aroma wheel captures the vast array of wine’s complex flavors and aromas.
ABOUT THE AUTHOR
Natalie Berkowitz
Natalie Berkowitz is a wine, food, and lifestyle writer. Her articles have appeared in the New York Times, Vogue, Harper’s Bazaar, Wine Enthusiast,Wine Spectator, and many other publications. She is also the author of the wine blog Winealicious and formerly taught a wine appreciation course to seniors at Barnard College and Columbia University. There have been many books about the science, art and craft of winemaking but I think this might be the first about the unique individuals from all manner of background and experience who actually do the work. In my travels and through this show I have had the opportunity to spend time with and become friends with many who make wine. While there are some common threads, they are all individuals with some unique stories about their journey in wine and more importantly the craft of winemaking.
In the second half, Schane Gross joins us in-studio to talk about Fork & Fennel, her latest restaurant adventure in addition to The Anchor and Douglas Avenue Chop Shop and more importantly…The Strong Ale Fest at the Anchor!Strong ale, as defined by the annual Strong Ale Fest at the Anchor, is just beer that has a higher-than-normal alcohol content, and some of it tastes deceptively smooth.
Schane Gross
The Strong Ale Fest, now in its sixth year, will close down the popular downtown bar at 1109 E. Douglas from 1 to 4 p.m. on Saturday Feb 21 and is expected to draw 200 Wichita beer geeks and fans, all looking to sample a collection of 8-percent-and-higher alcohol content beers amassed by Anchor owner Schane Gross plus local beer distributors and brewers.
The 6th annual Strong Ale Fest featuring ales 8% ABV and up. Approximately 100 beers. Styles including Belgian strong ales, American wild ales, brown ales, American strong ales, barleywines, dubbel ales, tripel ales, quadrupel ales, IPAs, Imperial IPAs, black ales, porters, imperial stouts, saisons, chile beer, doppelbocks and barrel aged beers. Cost is $40 ($5 for designated drivers)
2012 Frogs Leap Napa Chardonnay “The 2012 Chardonnay is a wine that retains a delicate slate, lemongrass aromatic with just a hint of stone fruit. Super clean on the palate, this wine’s rich flavors are all underscored by a light touch of minerality. The superb balance of bright acid and lovely flavors of peach and citrus make this your go-to wine for all you seafood delights.” Pairs perfectly with freshly shucked oysters to a simple grilled or sauteed filet of sole.
This show is going to be some fun!
“I developed the recipe for my hot sauce in 1995 while living in SW Georgia. Fresh, rich, thick, and flavorful with a medium amount of heat perfectly describe my Blackie’s Best Gourmet Pepper Sauce. It is the hot sauce that everyone will want to put on everything! I promise you Blackie’s is unlike any hot sauce you’ve ever tasted! It has the perfect combination of tasteful and pungent chile peppers for when you want to add a little heat and a lot of flavor to whatever you’re eating! Taste the difference!”
Winemakers Notes:
There is no other wine that is as versatile, as utterly unique in its range and production methods–and, unfortunately, as misunderstood—as sherry. For centuries, sherry was considered one of the world’s great wines, spoken about in the same reverential terms as the finest Bordeaux and Burgundies. But in the last few decades, sherry lost its way—and cheap, cloyingly sweet blends sullied the reputation of what remains one of Spain’s oldest and greatest winemaking traditions.”
A wine industry pathfinder, fifth-generation farmer, and respected community leader, Jerry Owen brings passion, energy and management expertise to the creation of Lady Hill Winery and the Lady Hill wine brands. As the steward of his family farm—continuously farmed since his ancestors came to the land in the 1850s—and with an education that includes both agriculture science and literature, Jerry possesses an unusual sensitivity to both the economics and poetics of agrarian-based businesses and the responsibilities of being a steward to the land and its heritage.
Grab your bow tie and a rocks glass, because we’re talking all about one of the most classic – and classy – spirits. Whether you like bourbon, scotch or rye, whiskey’s diverse and complex taste will be your new go-to drink for parties, gatherings, or evenings in your study with a roaring fire. Whiskey can be an intimidating drink to the uninitiated. Most folks may not be able to drink it straight. We’ve got you covered. The Cocktail Whisperer, Warren Bobrow, author of Apothecary Cocktails (Fair Winds Press) incorporates some of the best whiskeys into hand-crafted cocktails that bring out the subtle notes and flavors of any good bourbon or scotch. Whiskey Cocktails features 75 traditional, newly-created, and original recipes for whiskey-based cocktails. This wonderfully crafted book also features drink recipes from noted whiskey experts and bartenders. 
The 2010 Merlot Columbia Valley gives up a fabulous perfume of ripe black fruits, plum, asphalt, licorice, tar and assorted meatiness to go with a full-bodied, seamless and elegant feel on the palate. A blend of 70% Merlot, 18% Cabernet Sauvignon and the balance Petit Verdot that spent 18 months in 95% French oak (57% new). it opens up beautifully in the glass, has building tannin and a great finish. It will continue to shine through 2025. Wine Advocate-93
Event Details:
“A terrific value in a benchmark Oregon Pinot Gris, this is bright and refreshing, with the palate-cleansing minerality that characterizes all of the Adelsheim white wines. Jicama and melon and pear fruits mingle seamlessly, and the wine’s texture and length are impressive.”