From Vineyards to AI: How Technology Is Shaping the Future of Wine with Laurent David.

It is carzy interesting to me that a winery as young as Quintus, in such an established and historical area as Saint Emilion, can make such waves when virtually in it's infancy as a winery.  Michel Roland (we just lost him), the famed oenologist once told a friend of mine that now that it is established she can grow wine grapes at her vineyard, it will take 100 years to know what it really can do. Enter the Chateau Quintus, a winery in the famed Right Bank Bordeaux appelation; Saint Emilion. The fertile ground where Chateau Cheval Blanc, Chateau Angelus and Petrus call home, is now the birthplace of the upstart Chateau Quintus. Up start only in the sense that it is a youngin' having only been established in 2011. To have been able to create such concentrated, complex wine in such a short time would have been unheard of in the earlier days of Bordeaux; meaning, how could this happen? It has taken dozens of years for other Chateau to learn of their own pedigree...hear the story here.   YouTube: https://youtu.be/ghXyTJCZe0M #wine #Bordeaux #SaintÉmilion #ChâteauQuintus #PaulKalemkiarian #NilsVaincot #winetasting #terroir #GrandCru #wineclassification #RightBank #LeftBank #Merlot #CabernetFranc #Oscars #winetourism #hospitality #blindtasting #DomaineClarenceDillon #wineemotion #masterclass

When I recorded this episode, Trevor was the Director and Head Winemaker of the famed Beaulieu Vineyards. And, one of the reasons I ventured into a corporate winery podcast, was that very reason. I wanted to peel back the idea of a such an iconic winery becoming corporate and how much the "Board" had to do with the decision making; in other words, can a winery maintain its boutique expression despite having a huge beauracracy working in the background. Trevor Durling is now with Darioush and Nate Weiss has taken the helm (recently at Silver Oak). Trevor Duling is the kind of winemaker who almost ended up piloting B-52s before dedicating his life to the legacy and land of Beaulieu Vineyard—luckily for all of us, he decided that art, science, and agriculture in a glass was a more enduring pursuit than the cockpit. In this episode, you'll be swept from Trevor Duling's childhood inspirations, shaped by the tales of his heroic grandfather, into the heart of Napa's most closely-guarded secrets. Listen as Paul Kalemkiarian uncovers the personal and professional turning points that led Trevor Duling from his Sonoma roots to vintages that tell the story of each growing season—where no two years, and no two glasses, are ever the same. You'll learn how history and innovation intertwine in the valley, as Trevor Duling recounts the surprising ways tradition and technology collide in the pursuit of true terroir. Through anecdotes featuring legendary influencers like André Tchelistcheff, listeners gain a portrait of Napa winemaking as a mix of humility, knowledge-sharing, and a relentless drive toward improvement. This is not a simple swirl-and-sniff episode—it's a study in legacy, land stewardship, and why the best bottles are chapters in an ongoing narrative. By the end of the conversation, you'll see why wine is so much more than a drink—it's a living time capsule that connects us to place, to people, and to history itself. Here's what you'll hear in this episode: The fascinating ways a winemaker's upbringing—and a single, memorable tasting of a 1968 Georges de Latour—can alter the course of a life. Why the evolution of Napa winemaking is inseparable from the lessons of pioneers like André Tchelistcheff, and what it means to be a steward of land rather than just a producer. An eye-opening look at sustainability, the push and pull of trends versus terroir, and how collaboration and a touch of imperfection make for truly great wine. Pull up a glass and get ready: this journey through Napa is as much about the characters behind the wine as it is about the wine itself.    

Wine is experiential. It is what the industry has to hang its hat on. Each glass needs to conjure up emotion, memories and a sense of being. My father bought his wine shop in 1969 and a started his academic journey to understand and promote wine. He took master classes before they were masterclasses: German Wine Academy, the Italian Wine Consortium and many more. He was a learner.  So when he was telling me a story about one of the most emotional wines he had ever tasted, and how he had waited in a long line to get a thimblefull of a taste, it was required listening. That day at a Hueblien auction, they were auctioning the iconic 1921 Chateau d'Yquem and I believe the auctioneer was the famed Michael Broadbent. When I heard that Lorenzo Pasquini, the Director of Chateau d"Yquem was going to be in LA, I created a stir of inquiries to get him on the podcast. We ended up at Wallys famed wine bar and restaurant for a sit down episode of the show. I have to tell you that sitting down with Lorenzo Pasquini at Wally's in Beverly Hills was a breath of fresh air. It's not every day you get to share a table (and a glass) with the director of Château d'Yquem, one of the most storied estates in Bordeaux. Right from the start, Lorenzo hit me with a line that stuck: "Wine is by definition very human." As someone who's been fascinated by the soul and story of wine for decades, I couldn't help but smile. This wasn't going to be your average technical chat about barrels and Brix. Now, I like anecdotes—my dad was the king of them—and I come from a world where every wine has a memory attached. Lorenzo gets that. He talked about how Yquem isn't just a brand, or even a name, but something almost universal, capable of creating emotion in savvy collectors and absolute newcomers alike. It reminded me of my dad waiting in line for a thimble of '21 Yquem at the Hublin auction—the anticipation, the respect, the pure joy of tasting something almost mythical. We dug into the mystery of botrytis—the "noble rot"—and why it's at the heart of what makes Yquem so special. Lorenzo's insight was that it's not about control. There's an element of surrender and humility. You can prepare, observe, react, but ultimately you wait for nature to do her thing. That's the contrast, really, between technology-driven wines and those that are still, in essence, artisanal. There's a sense of patience and a sense of trust in the process that I find inspiring—and grounding. He made me think differently about the grapes themselves. I had always pictured noble rot as something pretty unappetizing. But Lorenzo described how, seen under a microscope, it's actually beautiful—almost poetic. Sometimes you just need to change your perspective to find the beauty, even when it comes to the fungus that transforms a grape. We compared vintages—the pure botrytis expression of 2013 versus the fruit-forward 2017 and the youthful vibrancy of 2023. Lorenzo talked about the pickers, some well into their seventies, able to discern the subtle aromas and select only the best bunches. There's a community behind Yquem, not just a technical team, and their wisdom and experience shape every harvest. It feels honest, real—less about chasing perfection, more about honoring the place and the moment. Of course, I had to bring up my penchant for pairing Sauternes with pot-au-feu—cordial glasses be damned. Lorenzo set me straight on the right glassware. More importantly, he reminded me (and our listeners) that sweet doesn't mean dessert. Yquem can go with just about anything, as long as the story and emotion are there. We talked about time travel—the unique thrill of opening a bottle from 1811, discovering a wine that's still alive, still evolving. It's about respecting history, but it's also about a relentless drive to improve, to find that extra tenth of a percent of quality. Lorenzo's journey—from Tuscany to Bordeaux, from Rome to Argentina—is a testament to the interconnectedness of the wine world. He sees France and Italy as two faces of the same medal. That resonated with me. In the end, whether you talk luxury branding or climate-driven sustainability, Yquem's story is about people, patience, the land, and the endless effort to express something honest and beautiful in every bottle. This was a conversation that didn't just inform—it inspired. That's the kind of insight I'm always looking for on Wine Talks. YouTube: https://youtu.be/jhPFJ4jw1iU #ChateaudYquem #noblerot #Sauternes #Bordeauxwine #LorenzoPasquini #PaulK #wineemotion #terroir #vintagewines #winetasting #artisanalwinemaking #sustainability #LVMH #wineindustry #aromaticcomplexity #luxurybrand #Frenchwinehistory #grapeharvesting #organicviticulture #timetravelwine  

When one thinks of the "food revolution" of America, a few names show themselves immediately. In that this movement started in California and namely Los Angeles, chefs such as Alice Waters, Jonathan Waxman, Wolfgang Puck, Ken Frank, Michael McCarty greace the list. Not the least of these is Nancy Silverton. A pioneer on not only the savory side of this revolution, but the baking side as well ("as well" might be minimizing her impact, call it "and she put fresh bread baking on the forefront of the modern restaurant menu items). I sat with Nancy to have her reflect on those days and prognositcate on what is to come. Nancy Silverton has a knack for rolling (pun intended) with the punches—whether it's kneading the perfect loaf or fielding questions about a celebrity guest who turns out to be Mick Jagger, but goes unrecognized by kitchen staff. In this episode of "Wine Talks," you'll discover why Nancy Silverton has left an indelible mark on American dining. Paul K skillfully steers the conversation from Silverton's pioneering days at La Brea Bakery and Campanile to the modern reality of Instagram influencers eclipsing old-school food critics. Listeners will get a rare look into how food culture has evolved, from the French-dominated fine dining of New York to LA's laid-back, boundary-pushing culinary scene, and why California's lack of tradition became fuel for innovation. You'll hear about the rise (pun intended) of neighborhood restaurants over destination dining, what it takes to write a truly "doable" cookbook (hint: fewer sous chefs required), and why the simple act of charging for bread reveals so much about the state of hospitality today. Along the way, Nancy Silverton opens up about her formative experiences, from working in her college dormitory kitchen to redefining what it means to be a chef in America—and why she never wears a toque. Thoughtful, honest, and peppered with anecdotes about family, legacy, and the tactile joy of cooking, this episode offers intimate insights into a generational shift in food, wine, and what truly resonates with diners and home cooks alike. Tune in to learn: Why generational attitudes toward food and dining are shifting, and what it means for the future of restaurants How American chefs broke away from European traditions and found creative freedom in LA's food scene The inside story of how social media and the cult of the influencer have overtaken the role of the food critic, changing cookbook publishing, restaurant success, and food discovery forever. #NancySilverton #PaulK #WineTalks #restaurantindustry #artisanbread #LaBreaBakery #Campanile #OsteriaMozza #foodrevolution #Americancuisine #LosAngelesdining #socialmedia #Instagram #foodinfluencers #cookbooks #pastrychef #hospitality #culinarylegacy #winetrends #neighborhoodrestaurants #celebritychefs https://youtu.be/Z2TU7SYb0xk  

By all intensive purposes, this is Wine Talks 501st episode...crazy to think of all those guests, research, production, and insight that goes into creating and maintaining a podcast. All that to say, once in awhile, a character comes along. Someone who thinks a bit different, articulates a bit different and all the more inspires by what they say. Jesse Fox is one of those. Jesse Fox may have chased TV-chef fame in his culinary youth, but it's the alchemy of kitchens, vineyards, and his knack for blending artistry with precision that makes him one of Napa's most intriguing winemakers. In this episode, you'll be treated to the story behind his philosophy—rooted in the repetition, timing, and taste memory of elite kitchens like the French Laundry—and now poured into every bottle at Sequoia Grove. With Paul K guiding the conversation, you'll learn how Jesse Fox brings the hospitality mindset to wine, why experiences and relationships matter far more than gimmicks, and how staying true to a brand's roots is the real secret to cultural relevance. Instead of fixating on the old playbook or chasing the next big marketing trend, Jesse Fox invites listeners to imagine a wine industry that innovates without losing sight of connection—and authenticity. As the conversation flows from the realities of Napa's enotourism challenges to the eternal magic of a well-balanced glass, you'll peel back layers of insight into both the "back house" and "front house" of winemaking. It's an intimate look at how Sequoia Grove is doubling down on estate vineyards, investing in legacy, and refusing to be just another bottle on the shelf. By the time you reach the last sip of this episode, you'll come away with a fresh perspective on why properly made wine is more than alcohol—it's a beverage that shapes memories, celebrates place, and makes the world a little brighter. Three things you'll learn, best poured into wine glasses: 🥂 How Napa wineries can blend innovation with tradition, honoring place while adapting to a changing market. 🥂 Why authentic, properly balanced wine strikes a chord with everyone, from novices to seasoned collectors. 🥂 The unique challenges—and opportunities—of making approachable Cabernet in a region where land prices and competition are sky-high. YouTube: https://youtu.be/VAtoycCF54E #WineTalks #SequoiaGrove #NapaValley #JesseFox #PaulK #Winemaking #CabernetSauvignon #Chardonnay #Hospitality #FoodAndWine #Experiences #CulinaryJourney #FrenchLaundry #WineIndustry #WineCulture #Sustainability #VineyardLife #WineInnovation #WinePhilosophy #PodcastChat

When at Wine Paris, I visited the booths of many countries. Catching up with old friends, and forging new relationships to help move the needle in wine.  As I visited the Armenian wine booth, there was a bustle in the air. If there is an old guard in the Armenian wine trade, it would be Vahe Keusguarian. He forged much of what is the modern wine industry there. But before Vahe, there was Karas. In fact, Vahe's first job as he picked up his life and moved to Armenia...was at Karas.  At the helm at Karas, an incredibly capable young woman; Juliana Del Aguila. Not only does she responsible for this pioneering winery in Armenia, she is at the helm of Bodega Fin Del Mundo in Argentina. Can you imagine that travel log? She spyed me in the corner of her eye and quickly came to say hi. You see, Wine Talks was one of her first podcasts...if not the first. Hear her here. Juliana de la Guila brings more than wine knowledge—she brings continents together in a single conversation. You'll quickly realize that when it comes to Karas Wines and the Armenian wine revival, her passion is as layered as a rare vintage, with roots reaching from the arid soils of the Ararat Valley to the windswept vineyards of Patagonia. In this episode, you'll discover how Juliana and her family became pioneers in resurrecting Armenia's ancient winemaking tradition after decades lost to brandy production under the Soviet Union. You'll learn why the rebirth of Armenian viticulture is more than just an economic opportunity—it's about community, sustainability, and rekindling magic in a bottle that Armenians can send around the world as a piece of home. Juliana de la Guila will reveal how indigenous varietals like Areni are reclaiming their historical seat at the world's wine table and why international grapes such as Malbec and Cabernet Franc are being invited to the Armenian party, all in the search for terroir and expression. Along the way, you'll pick up surprising insights about irrigation from Turkish reservoirs, organic certification, and the delicate balance of tradition and innovation, as well as the emotional and existential connection that makes a glass of Armenian wine taste like home. From the shifting Los Angeles wine market to China's nascent curiosity, from new cuisine in Yerevan's wine bars to the soul of sustainable farming, you'll walk away with a story that's as much about family, identity, and evolution as it is about grapes. Prepare to taste history, experience emotion, and understand how wine truly connects land, legacy, and the modern world—one bottle at a time. Three things you'll learn in this episode: Why Armenian wine disappeared for decades, how it's being reborn, and what it takes to reestablish a nation's grape legacy. The challenges and triumphs of introducing Armenian and Patagonian wines to international markets—and the surprising reactions from both sommeliers and consumers. How the culture around food, wine, and celebration is evolving in Armenia, from modern wine bars to the interplay of ancient tradition and diaspora influences. https://youtu.be/TuE7Lb8x68E

When I visited Paris in 1993, I had been helping my parents sell my grandmothers house. My father said "we are taking you and Sandra to Tour D'Argent."  THe whole story for another time.  My father spoke French to the Sommelier and asked for the 1945 Lafite Rothschild...an epic of the epics. At that time, it was $3,500. As the Sommelier presented the bottle in it's wicker carrier, the age of the crust and the caking of the dust was admiarable. There was considerable ullage (the air gap bewteen the cork and the wine). In French, my father suggests "Open it, it is fine, I buy it, if is over the hill, you buy it "...the reply? "Non, Monsieur" He order the 1962 Cos D'Estrournel.  So when I heard the Techinical Director, Dominique Arangoits was in town, I had to sit for a podcast. I can guarantee you that my French is much better now.   Dominique Arangoits wasn't raised on grand cru vineyards or surrounded by the opulent châteaux that so often feature in Bordeaux lore. Instead, he began his story in the rugged Basque country, a region where the mountains meet the Spanish border and family tradition meant tending to a small patch of vines for homemade wine. There's something poetic in how his early memories, flavored by the modest vineyard his grandfather cared for, foreshadowed a journey that would lead him to the highest echelons of wine science and estate management. In this episode, Dominique's story unfolds with the humility and curiosity of someone who didn't set out to be a winemaker, but who became one by way of chance and passion. He recounts to Paul Kalemkiarian how agronomy studies in Bordeaux presented the fork in the road—that pivotal moment when Dominique first glimpsed the bridge between science and art, and realized that winemaking could be not just a career, but a lifelong passion. From there, the journey took him abroad to Hungary's Tokaj region, where he learned the complexities of building a winery from scratch; returning to France, he brought those lessons to Cos d'Estournel, entrusted with one of the most ambitious projects in Bordeaux: imagining an entirely new winery "from an empty sheet." But this episode isn't just about technical prowess or the mechanics of grape growing. Listen closely and you'll hear Dominique's profound reverence for terroir—a concept he elevates above all else, even above the winemaker himself. To Dominique, the role of the grape variety is not to dominate, but to "read" the land, allowing the subtle, emotional taste of the place to emerge in the bottle. When faced with climate change, he doesn't lament, but adapts, observing how today's warmer vintages make Cabernet Sauvignon easier to ripen and forever alter the definition of what makes a "classic" Bordeaux. Throughout the conversation, Paul Kalemkiarian pushes Dominique with questions about politics and classification—why second growths matter, whether the age-old Bordeaux rankings will ever shift, and how a winery's image is forged not just by legacy but by ambition. Dominique's candor shines as he describes what distinguishes a big wine: it's not pleasure alone, but the emotion and even awe that sometimes make time stop, elevating wine to the level of art. Listeners are brought into the intimate rituals of blending wine, tasting berries, and understanding the unique personality of every block in the vineyard. You'll learn why no single measure tells a winemaker when to harvest—taste, acidity, skin thickness, and memory all combine in the delicate act of coaxing the best from the land. The story is peppered with wry anecdotes about natural wines, discussions of organic practice, and the challenges of balancing tradition with evolution. The episode invites you not just to think about wine, but to feel it: as Dominique says, great wine should take your hand and guide you on a journey, even sometimes through uncertainty, before returning you to a place of wonder. It's not about price, brand, or even technical perfection—it's about experiencing the taste of a vineyard's history, climate, and character, revealed glass by glass. Dominique Arangoits has a knack for distilling the soul of a vineyard into a bottle—so much so that, as he put it, the terroir triumphs over grape variety, winemaker, and even the farming method. As you listen to this episode, you'll discover how Dominique Arangoits, a Basque-born wine scientist who stumbled into his lifelong passion during his studies in Bordeaux, reveals the intricate dance between climate, soil, and human ambition in the world-class wines of Cos d'Estournel. You'll hear tales of building wineries literally from scratch—lessons learned in Hungary brought home to Bordeaux, where he and his team shape a new generation of wine rooted in tradition but alive with innovation, such as gravity-fed fermentations and early blending techniques. The classification politics, from second growth to market image, get unpacked with wit and candor: hear how owners navigate legacy, ambition, and the ever-evolving challenge of ratings. Not only will you grasp what "terroir" really means, but you'll appreciate why a block of vineyard is as complicated—and moody—as a person, and how climate change is rewriting the rules of ripeness for Cabernet Sauvignon. Whether it's the chemistry of blending, the surprising complexity of press wine, or the emotional experience evoked by a truly special bottle, this conversation makes clear that wine is far more than what's in the glass—it's a voyage. Even if you think you know Bordeaux, you'll come away with an insider's perspective on what makes a great wine, why classification matters (and doesn't), and how the miracle of a grape becomes a story worth tasting again and again. What you will hear: The passionate journey of Dominique Arangoits from a Basque childhood vineyard to managing world-renowned estates in Hungary and Bordeaux—revealing how terroir and tradition shape his philosophy of winemaking. How climate change is transforming Bordeaux's landscape, making Cabernet Sauvignon easier to ripen than ever before and influencing every decision from harvesting to blending, as explained through real-world examples and surprises. Behind-the-scenes wisdom on wine classification politics, blending methodology, and why every block of vineyard has its own personality—plus candid thoughts on natural wine, organic practices, and what truly differentiates a great bottle from a forgettable one. YouTube: https://youtu.be/BAefLXz-V6M  

This is a true story. in 1989, Michael Houlihan came to my office. He had a vision of wine brand (the story of why he had a vision is crazy in itself). He wanted to create a wine named Barefoot Cellars. He had found the name from a deunct brand and had gone to the owner to ask to buy the name.  He also wanted to call it the "Chateau La Feet" of California wine. I was annoyed. After I left, I called my father to tell him this crazy idea, "it will never work" I said. Today, Barefoot is the largest brand in America. Moral of the story: Don't listen to me. Mike Houlihan might be the only guest who walked into a bankrupt winery hoping to collect $300,000, and walked out with the ingredients to launch America's largest wine brand. You'll discover how Mike Houlihan and Bonnie Harvey took their outsider wisdom—and perhaps a little moxie—and transformed bare feet, old tanks, and a rickety bottling machine into an empire rivaling Robert Mondavi and winning over Trader Joe's and Kroger buyers from coast to coast. This isn't another vineyard romance—this is gritty, real entrepreneurship. You'll learn the salty secrets of wine buyers ("make it better than Bob, cheaper than Bob, and put it in a pig!"), the art of selling to mom-and-pop shops when big chains slam the door, and the critical merchandising strategies that made their bottle shine from four feet away (just as the buyer demanded). If you ever wondered what it takes to turn hardship into hustle—or how you can build a business legacy on persistence and soft skills, not just spreadsheets—Mike Houlihan and Bonnie Harvey peel back the curtain, sharing lessons that apply far beyond the wine aisle. Expect stories about bottling gone wrong, the challenges of excise taxes, and the colorful cast of wine industry characters. You'll walk away knowing why sincerity, face-to-face connection, and caring for the people in "low places" are the true keys to scaling a business—and why their journey is now taught in universities across the globe. This episode distills decades of learning, from humble beginnings to bestselling audiobooks, written by a team that never turned down a learning curve or a handshake. If you wanted a taste of how innovation, resilience, and a little bit of luck can transform your life, this is your vintage. Listeners will learn: How understanding your real customer—rather than industry norms—can shape a brand and turn small insights into multi-million case success. The unfiltered truth about wine distribution, price setting, and the critical importance of merchandising and "being visible from four feet away." Why business growth depends as much on relationships, hustle, and soft skills as it does on capital—and how these human elements can still triumph in the digital age. YouTube: https://youtu.be/8dkxijQMwrQ #WineTalks #BarefootWine #WineIndustry #Entrepreneurship #WineBusiness #PodcastLife #BarefootSpirit #WineBrand #WineStory #WineMarketing #HustleAndHeart #WinePodcast #Gallo #WineDistribution #WineLessons #WomenInWine #Merchandising #WineSuccess #BusinessBook #WineClub    

In as large as the wine trade is, it is really a small, tight knit industry. It takes a certain love of the lifestyle, the product and the people to survive, or shall I say flourish.  I've been following the career and passion of Master of Wine Isabelle Legeron. So intrigued I am, that when I learned her famed wine consortium, RAW wine, was in Paris the week I was attending Wine Paris, I had to catch up with her and learn her latest. Isabelle Legeron has never been one for convention—unless, of course, by "convention" you mean redefining the world of natural wine while collecting accolades like France's Légion d'honneur. In this illuminating episode, listeners will savor Isabelle Legeron's passionate vision for returning wine to its roots as an authentic, cultural expression—connecting land, grower, and glass in a way that today's industrial winemaking has all but forgotten. As founder of the RAW WINE movement, Isabelle Legeron draws back the curtain on the additives, shortcuts, and marketing tricks currently saturating the wine industry, advocating instead for genuine, low-intervention methods that honor tradition, sustainability, and unique terroir. You'll dive into rich stories from her travels—from Tokyo to Armenia—where wine is less a commodity and more a living legacy, shaped by history and heartfelt craftsmanship. Each conversation is spiced with practical insights on how any wine lover can support this global shift and recognize the remarkable difference in their glass. Listeners of Wine Talks will gain: Understand what truly defines raw, low-intervention, biodynamic, and organic wines. Insights on sustainable viticulture: Discover the environmental costs of industrial winemaking and the urgent need for regenerative farming. The art of storytelling in wine: Learn how grower narratives and regional traditions infuse every bottle with singular character. Trends reshaping the wine business: From non-alcoholic ferments to the revival of indigenous grapes, find out what's next for authentic winemaking. How to taste terroir: Get practical tips for experiencing sense of place and purity in every sip. Strategies for supporting small producers: Hear why championing local growers matters in today's challenging market. Come away with not only knowledge, but a renewed appreciation for real wine—the kind that celebrates culture, creativity, and the natural world, one glass at a time. YouTube:  https://youtu.be/6WausoeeM9I   #winepodcast #naturalwine #IsabelleLegeron #PaulK #rawwine #organicwine #biodynamicwine #wineculture #sustainableviticulture #wineindustry #artisanwinemakers #wineeducation #terroir #wineevents #globalwinecommunity #wineandfood #environmentalimpact #winemarketing #Japanesewinemarket #winestorytelling

Wine and tech have had their disagreements. There are pundits on both sides of the fence of tech in wine and when I heard there was a LA Wine Tech booth at Wine Paris, I had to explore.  I reached out to the head guy (he doesn't really have a title), Laurent David to explore the opportunity to set up a podcast right there at the show. He agreed and here it is. Wine Paris has become one of the largest wine shows in the world, with over 6000 wine booths and dozens of seminars, let alone a chance to taste some of the most well known wines in the world, it is easy to understand the throngs of people who attend. Laurent David traded launching iPhones for nurturing vines—now that's what you call an unusual upgrade. On this episode of Wine Talks, you'll get a rare look at the crossroads where Apple-level tech meets centuries-old Saint-Émilion winegrowing, straight from Laurent David himself. But you won't just hear tales of grape and gadget; you'll discover why the wine world is not as disconnected from innovation as it seems. You'll learn how obsessive experimentation drives winemakers—giving them only one annual shot to perfect their art, unlike software engineers who can endlessly tweak. As Paul Kalemkiarian probes the evolving role of data, AI, and digital tools, you'll see how the experience of wine is being reshaped for a new generation, and why a can of Château Lafite may not be as far-fetched as it sounds. The conversation lifts the curtain on why "best wine" is subjective, how social media and influencers (hello, Taylor Swift!) can spark global trends, and the challenge of making wine approachable without killing its soul. You'll peek into the ways winemakers are using AI not just to streamline paperwork, but to connect emotionally—with WhatsApp vineyard updates and Instagram journeys. Whether it's demystifying labels with QR codes, developing consumer clubs inspired by Napa, or finding clever methods to anchor memories like a quiche from childhood, Laurent David and Paul Kalemkiarian reveal how the future of wine depends on blending digital savvy with human touch. By the end, you'll understand that tech is just the tool—the real goal is sparking happiness, creating moments, and keeping wine a "social potion" for generations yet to come.     https://youtu.be/RmgBN_VFU5A   #WineTalks #WineTech #LaurentDavid #PaulKalemkiarian #AIinWine #WineInnovation #WineExperience #WineParis #LAWineTech #DigitalWineSales #WineClubs #SaintEmilion #WineData #WineMarketing #WineTourism #WineIndustryTrends #WineAndMillennials #BlockchainInWine #WineStorytelling #WineAndTechnology