Sunday School Wine Radio

This week’s guest is Meredith Bell, co-owner/winemaker at Statera Cellars. She also has her own label, EST. Meredith talks about how a trip to Mauritania made her realize her future lay in wine, why chardonnay is so damn cool, and what she’s learned about farming from her 79-year-old mentor. 

This week we take a trip to wine country to speak to Oregon wine pioneer David Adelsheim. We hear what it was like being a part of the establishment of the modern Oregon wine industry, which comes down to random connections, running into a strange guy on the side of the road and following one dreamer’s vision. David also tells us the number one thing that makes the Oregon wine industry different from any other and how it will help determine the industry’s future.

Tai-Ran Niew is one of those people that the more you talk to him, the more you want to carry on talking to him. Full of energy and passion, he tells us how he fell in love with wine by reading about it, why he came to Oregon to make his (spectacular) Chardonnay, and the importance of doing nothing in the vineyard (even if it means some of the vines might die). 

On this Episode - This week’s guest is Andrew Beckham, talented winemaker and amphora craftsman. How did a high school ceramics teacher who decided to buy some land in the Chehalem Mountains for a studio turn into one of the Willamette Valley’s most prominent winemakers and the only commercial producer in the US of amphora winemaking vessels? The story is fortuitous and almost seems made up – but it’s all true…

Episode #8 - Michael Alberty from the Oregonian. This week we talk to Michael Alberty, wine writer at The Oregonian. We get a journalist’s take on how the Oregon wine scene is changing (“It’s in its teenage years”), why climate change is becoming the biggest story in wine, his inside tips on the best wineries, and how a local high school came to be making wine.

Brent Braun, wine director and partner at OK Omens and Castagna restaurants in Portland, introduces us to his quirky new wine label, Post Familiar. We talk about how his label is different, his experimental collaborations with winemakers, having fun with smoke taint and what to do with most boring grape in the world. 

In this episode, Martin and Mallory’s guest is Corey Schuster, the one-man show behind the Jackalope wine label. Full of grit, quirkiness and refreshing honesty, Corey reveals all about the heart behind Jackalope, the grayness of low-intervention winemaking, the compromises that are necessary in the cellar, how accidents can turn to inspiration, and how he managed to keep Jackalope alive during Covid by setting up shop in the back of his pickup truck.

Your hosts Martin & Mallory meet up each week to discuss wines, wine culture, and chat with amazing guests from the wine world. This week we are talking to Mimi Casteel, a viticulturist/winemaker, who is the leading figure in what is known as “regenerative farming." We find out how her time working in forests led to her breakthrough philosophy, what it's all about and how it differs from the likes of organic and biodynamic farming. Though we barely scratch the surface, it becomes enormously clear why this type of agriculture is not just important for wine, but if adopted, could, quite literally, save the world.

This week Martin and Mallory talk to Kelsey Glasser, owner and wine director of Arden Restaurant (seriously one of the best food pairing places in town). She tells us about her past life as an actor and how that experience prepared her for the restaurant world—the two are quite similar. She also shares her methods, tricks and strategies behind pairing food and wine, and is refreshingly candid about the realities of the restaurant business.Your hosts Martin & Mallory meet up each week to discuss wines, wine culture, and chat with amazing guests from the wine world

Corollary WinesThis week, sparkling wine fanatics Jeanne Feldkamp and Dan Diephouse of Corollary Wines take the Sunday School hot seat. They followed their dream to start a sparkling only wine label—despite having zero experience. So how did they take on such a technical winemaking challenge, and what drove them to do it? And is their wine any good? (Spoiler: it’s delicious.)