Chef Greg Frey

In this episode of the Drop the Check winemake Robbie Meyer explains the physically demanding nature of the harvest season for winemakers and how their fashion choices often reflect their work environment. Robbie and Mike also discuss the revolutionary role of technology in grape processing, yet how the essential human element remains in wine production. Chapters 00:00 Introduction to Harvest Season and Winemaking Fashion 03:13 The Reality of Harvest Work 05:49 Fashion Trends Among Winemakers 09:05 The Impact of Climate on Harvest 11:46 Current Harvest Update and Techniques 15:05 The Role of Technology in Winemaking 17:47 The Human Element in Wine Tasting 21:12 The Importance of Community in Winemaking 24:05 Celebrating the End of Harvest 26:53 Conclusion and Future Discussions

Del Dotto Vineyards Chef Jake Johnson joins winemaker Robbie Meyer to talk about being a chef that, instead of having wine that is paired with food, making food to pair with wine. They also discuss influences from pop culture and media. Shows like The Bear, Drops of God and Charles Chips and The Swanson man!

Band of Angels' Andrew Levi joins winemaker Robbie Meyer to discuss romanticized ideals of the winemaking industry and how the pain of reality evolved to providing musical instruments for children.

Wine great Robbie Meyer coaches Mike on growing a grape vine called Bud Wood that has been moved from Napa to Atlanta. Robbie also introduces his own new family member.

What's it like to be the chef to stars at the most iconic spa in the world? Chef Greg Frey sits down at the table to discuss his place at the historic Golden Door spa and how providing a healthy mindful presentation and building a strong food sourcing base with relationships with local farmers, fisherman and ranches, enhances the experience.

Robbie and Mike take a seat at the table to discuss the complicated distinction of when juice becomes wine, which leads to a deeper discussion about the nature of inspiration which becomes art, and is this sustainable when art becomes in demand and monetized.

Will the changing climate affect the taste of your favorite wine? As dinner service starts, Robbie and Mike take a seat in the back of the kitchen to discuss how weather affects wine.

Wine and Bourbon maker Kent Jarman grabs a seat at the table for conversations in early experiences with beer and liquor, the story of bourbon production, the role of palate and trust in tasting and evaluating, the psychological effect of trusted recommendations, the scarcity and uniqueness of craft bourbon, bourbon as a beverage rather than a food pairing, the craftsmanship and variation in bourbon production.  Takeaways Maintaining a positive mindset can be challenging and requires effort. The story of Sisyphus illustrates the difficulty of continuous effort and the importance of perseverance. Topo Chico has become a popular beverage with limited availability. Louisiana culture has a strong influence on food and beverage, but wine and bourbon production is still limited in the region. Tastemakers play a crucial role in the food and beverage industry, as their expertise and recommendations can guide consumer choices. Southern hospitality and trust are Chapters 00:00 Introduction and Happiness 01:08 The Difficulty of Maintaining a Positive Mindset 02:07 The Story of Sisyphus 03:44 The Run on Topo Chico 04:39 Introduction of Kent Jarman 05:16 Kent's Background and Love for Wine and Bourbon 06:46 The South-Centric Nature of the Show 07:46 The Story of Sisyphus and the Illuminati 08:45 The Secretive Nature of the Louisiana Food and Beverage Industry 09:31 The Popularity of Topo Chico 10:19 Kent's Introduction to Topo Chico 11:13 The Scarcity of Topo Chico 12:19 The Different Roles in the Wine and Bourbon Industries 13:44 The Role of a Vigneron 15:14 The Perception of Goodness 16:44 The Different Roles in the Wine and Bourbon Industries 17:44 The Appreciation of Bourbon and Whiskey 20:17 The Psychological Aspect of Appreciating Food and Beverage 21:20 The Influence of Louisiana Culture on Food and Beverage 23:20 The Slow Trickle of Wine and Bourbon Production in Louisiana 24:30 The Challenges of Growing Grapes in Louisiana 25:59 The Cultural Significance of Food and Music in Louisiana 26:37 The Slow Growth of Wine and Bourbon Production in Louisiana 28:16 The Perception of Goodness in the Food and Beverage Industry 29:44 The Appreciation of Bourbon and Whiskey 31:14 The Evolution of Bourbon and Whiskey Preferences 33:18 The Psychological Aspect of Appreciating Food and Beverage 36:20 The Evaluation and Sourcing of Bourbon 40:15 The Influence of Tastemakers in the Food and Beverage Industry 45:19 The Gatekeeping Role of Tastemakers 47:56 The Perception of Goodness and Expertise in the Wine Industry 50:15 The Production of Bourbon for Steph Curry 52:44 Southern Hospitality and Trust 54:20 Comfort and Connection with Australians 54:49 The Value of Expensive Bottles 56:02 The Importance of Recommendations 57:02 Cult Wines and Scarcity 57:49 Unique Aging and Barrel Variations 58:19 Food and Cooking Skills 01:00:05 Bourbon as a Social Drink 01:01:22 Craft Distilleries and Small Batch Bourbon 01:02:51 The Mystery and Fun of Distilleries 01:06:21 Variation and Uniqueness in Bourbon and Wine 01:09:20 Cooking Competition and Future Guests 01:12:43 Setting the Menu and Closing

'Sound and Nomenclature' What is a wine blend?   What’s the difference between a varietal vs a variety?   And what is a Maquette…or is it a Marquette?   This short ’small bite’ episode will answer these questions about wine, words...and sounds.

From the most luxurious restaurants such as the French Laundry, Per Se, and Bouchon, to the amazing creations at Del Dotto Vineyards, Chef Joshua Schwartz has maintained a special affection for catching the food he cooks and serves with a hook and line. Find out what inspires Chef Josh in the kitchen and on the water as he joins winemaker Robbie Meyer on Drop the Check.