Explorez tous les épisodes du podcast The Second Glass

In this episode of The Second Glass, we dive into one of the most paradoxical grapes in the wine world: Nebbiolo—the pale, fragile-looking fruit that somehow produces some of Italy’s most powerful and age-worthy wines.

We break down Nebbiolo with absolute clarity:

• Origins & Identity — why it thrives only in a few corners of Piedmont

• Structure & Style — high tannin, high acid, light color, but massive impact

• Signature Aromas — rose, tar, cherry, anise, dried herbs

• Terroir Influence — how slope, aspect, fog, and soil create dramatic style shifts

• Barolo vs. Barbaresco — what truly separates the two

• Modern vs. Traditional winemaking — long maceration? barriques? botti?

• Other Nebbiolo zones — Langhe, Gattinara, Valtellina and why they matter

• How to recognize Nebbiolo blind — the non-negotiable tells

• Food pairings & serving tips — what actually works with all that tannin

Whether you're studying for CSW, WSET, CMS, or just obsessed with Italian wine, this episode gives you the mental map you wish you’d had sooner.

Pour a glass, sharpen your palate, and let’s decode Nebbiolo—one of the most misunderstood noble grapes on earth.

In this episode of The Second Glass, we dive into one of the most paradoxical grapes in the wine world: Nebbiolo—the pale, fragile-looking fruit that somehow produces some of Italy’s most powerful and age-worthy wines.

We break down Nebbiolo with absolute clarity:

• Origins & Identity — why it thrives only in a few corners of Piedmont

• Structure & Style — high tannin, high acid, light color, but massive impact

• Signature Aromas — rose, tar, cherry, anise, dried herbs

• Terroir Influence — how slope, aspect, fog, and soil create dramatic style shifts

• Barolo vs. Barbaresco — what truly separates the two

• Modern vs. Traditional winemaking — long maceration? barriques? botti?

• Other Nebbiolo zones — Langhe, Gattinara, Valtellina and why they matter

• How to recognize Nebbiolo blind — the non-negotiable tells

• Food pairings & serving tips — what actually works with all that tannin

Whether you're studying for CSW, WSET, CMS, or just obsessed with Italian wine, this episode gives you the mental map you wish you’d had sooner.

Pour a glass, sharpen your palate, and let’s decode Nebbiolo—one of the most misunderstood noble grapes on earth.

Exotic. Intense. Unmistakable.
In this episode of The Second Glass, we dig into one of the most polarizing grapes in the wine world — the unmistakable Gewürztraminer.

We break down:

• Why it smells like lychee, rose, and ginger

• How its low acidity and powerful aromatics shape winemaking choices

• Why Alsace remains the global benchmark

• How styles shift in Alto Adige, Pfalz, and New Zealand

• Why sweetness levels confuse so many students—and how to decode them fast

• Food pairings that actually work (spice, rich textures, and aromatic dishes)

• What CSW, WSET, and CMS students MUST remember for theory exams

Whether you love it, avoid it, or don’t understand it yet, this episode will make Gewürztraminer click in a way it never has before.

Exotic. Intense. Unmistakable.
In this episode of The Second Glass, we dig into one of the most polarizing grapes in the wine world — the unmistakable Gewürztraminer.

We break down:

• Why it smells like lychee, rose, and ginger

• How its low acidity and powerful aromatics shape winemaking choices

• Why Alsace remains the global benchmark

• How styles shift in Alto Adige, Pfalz, and New Zealand

• Why sweetness levels confuse so many students—and how to decode them fast

• Food pairings that actually work (spice, rich textures, and aromatic dishes)

• What CSW, WSET, and CMS students MUST remember for theory exams

Whether you love it, avoid it, or don’t understand it yet, this episode will make Gewürztraminer click in a way it never has before.

Gamay is one of the wine world’s great bait-and-switch grapes: light and playful on the surface, but capable of shocking depth and structure when given the right terroir. In this episode, we dig into why Gamay thrives in granite soils, how carbonic maceration shaped its global reputation, and why Beaujolais is far more complex than people assume.

In this episode, we cover:

• Origins & history — from the Côte d’Or expulsion to the granite hills of Beaujolais

• Beaujolais hierarchy — Nouveau, Villages, and the 10 Crus

• Crus explained — Fleurie’s florals, Morgon’s muscle, Moulin-à-Vent’s aging power

• Carbonic vs. semi-carbonic — what the techniques actually do to flavor and texture

• Structure markers — high acidity, low tannin, red fruit, peony, spice

• Climate considerations — why Gamay hates heat yet suffers in cold

• Global plantings — Loire Valley, Switzerland, Oregon, Canada, Australia

• Exam cues — how CSW, WSET, and CMS frame Gamay in theory questions

This is the perfect second look at one of the world’s most misunderstood grapes—ideal for students, sommeliers, and anyone who loves bright, vibrant reds with a surprising edge.

Gamay is one of the wine world’s great bait-and-switch grapes: light and playful on the surface, but capable of shocking depth and structure when given the right terroir. In this episode, we dig into why Gamay thrives in granite soils, how carbonic maceration shaped its global reputation, and why Beaujolais is far more complex than people assume.

In this episode, we cover:

• Origins & history — from the Côte d’Or expulsion to the granite hills of Beaujolais

• Beaujolais hierarchy — Nouveau, Villages, and the 10 Crus

• Crus explained — Fleurie’s florals, Morgon’s muscle, Moulin-à-Vent’s aging power

• Carbonic vs. semi-carbonic — what the techniques actually do to flavor and texture

• Structure markers — high acidity, low tannin, red fruit, peony, spice

• Climate considerations — why Gamay hates heat yet suffers in cold

• Global plantings — Loire Valley, Switzerland, Oregon, Canada, Australia

• Exam cues — how CSW, WSET, and CMS frame Gamay in theory questions

This is the perfect second look at one of the world’s most misunderstood grapes—ideal for students, sommeliers, and anyone who loves bright, vibrant reds with a surprising edge.

Sangiovese isn’t just a grape — it’s an entire universe of styles, traditions, and regional identities. In this deep dive, we explore why this shape-shifting variety defines central Italy and how small changes in soil, elevation, and clone selection create dramatically different wines. Perfect for CSW, CSS, WSET, and CMS students who want clarity, not confusion.

In this episode, we cover:

• Origins & evolution — how Sangiovese spread across Tuscany and why it’s genetically diverse

• Clonal families — Grosso vs. Piccolo and how they impact structure, tannin, and longevity

• The major expressions — Chianti Classico, Brunello, Vino Nobile, Morellino, Rosso di Montalcino

• Soil effects — the difference between galestro, alberese, clay, and volcanic sites

• Climate influence — why too much heat kills acidity and too much altitude mutes fruit

• Winemaking choices — oak vs. neutral vessels, maceration length, modern vs. traditional styles

• Flavor & structure markers — cherry, tomato leaf, dried herbs, firm tannins, high acidity

• Food pairing logic — not just what to pair, but why it works

• Exam tips — what CSW/WSET/CMS typically test about Sangiovese

A focused, exam-ready breakdown—perfect for students and enthusiasts who want more than just tasting notes. Let’s open the book on Italy’s backbone grape.

Sangiovese isn’t just a grape — it’s an entire universe of styles, traditions, and regional identities. In this deep dive, we explore why this shape-shifting variety defines central Italy and how small changes in soil, elevation, and clone selection create dramatically different wines. Perfect for CSW, CSS, WSET, and CMS students who want clarity, not confusion.

In this episode, we cover:

• Origins & evolution — how Sangiovese spread across Tuscany and why it’s genetically diverse

• Clonal families — Grosso vs. Piccolo and how they impact structure, tannin, and longevity

• The major expressions — Chianti Classico, Brunello, Vino Nobile, Morellino, Rosso di Montalcino

• Soil effects — the difference between galestro, alberese, clay, and volcanic sites

• Climate influence — why too much heat kills acidity and too much altitude mutes fruit

• Winemaking choices — oak vs. neutral vessels, maceration length, modern vs. traditional styles

• Flavor & structure markers — cherry, tomato leaf, dried herbs, firm tannins, high acidity

• Food pairing logic — not just what to pair, but why it works

• Exam tips — what CSW/WSET/CMS typically test about Sangiovese

A focused, exam-ready breakdown—perfect for students and enthusiasts who want more than just tasting notes. Let’s open the book on Italy’s backbone grape.

Viognier is one of the world’s most beguiling white grapes—lush, perfumed, and famously difficult to grow. In this episode, we trace its origins in Condrieu, explore why it nearly vanished, and break down the exact traits that define it today: low acidity, high aromatics, stone-fruit richness, and a silky, weighty texture.

You’ll learn how winemakers handle Viognier, where it thrives in the New and Old World, why oak can make or break it, and how this grape fits into exam frameworks like CSW, WSET, and CMS.

If you’ve ever wondered why Viognier feels both luxurious and temperamental in the glass, this episode gives you the second look it deserves.

Viognier is one of the world’s most beguiling white grapes—lush, perfumed, and famously difficult to grow. In this episode, we trace its origins in Condrieu, explore why it nearly vanished, and break down the exact traits that define it today: low acidity, high aromatics, stone-fruit richness, and a silky, weighty texture.

You’ll learn how winemakers handle Viognier, where it thrives in the New and Old World, why oak can make or break it, and how this grape fits into exam frameworks like CSW, WSET, and CMS.

If you’ve ever wondered why Viognier feels both luxurious and temperamental in the glass, this episode gives you the second look it deserves.

Sémillon is one of the most misunderstood grapes in the world—soft, subtle, and capable of becoming everything from bright, lemony dry wine to the richest, most luxurious botrytized dessert wine on Earth.

In this episode of The Second Glass, we explore how Sémillon evolved from a blending partner in Bordeaux to a cult classic in Australia’s Hunter Valley, and why this chameleon-like grape deserves far more attention.

We break down:
• key styles: dry, oak-aged, and botrytized
• Bordeaux vs. Sauternes vs. Hunter Valley
• classic tasting notes (citrus, lanolin, honey, toast)
• how Sémillon ages and why it changes so dramatically
• its traditional partnership with Sauvignon Blanc
• exam-ready facts for CSW, WSET, and CMS students

Whether you're studying for wine certifications or simply curious about a grape with a split personality, this episode uncovers why Sémillon remains one of the most fascinating varieties in the wine world.

Sémillon is one of the most misunderstood grapes in the world—soft, subtle, and capable of becoming everything from bright, lemony dry wine to the richest, most luxurious botrytized dessert wine on Earth.

In this episode of The Second Glass, we explore how Sémillon evolved from a blending partner in Bordeaux to a cult classic in Australia’s Hunter Valley, and why this chameleon-like grape deserves far more attention.

We break down:
• key styles: dry, oak-aged, and botrytized
• Bordeaux vs. Sauternes vs. Hunter Valley
• classic tasting notes (citrus, lanolin, honey, toast)
• how Sémillon ages and why it changes so dramatically
• its traditional partnership with Sauvignon Blanc
• exam-ready facts for CSW, WSET, and CMS students

Whether you're studying for wine certifications or simply curious about a grape with a split personality, this episode uncovers why Sémillon remains one of the most fascinating varieties in the wine world.

Torrontés is Argentina’s signature white grape—floral, aromatic, and unlike anything else in the world.
In this episode of The Second Glass, we explore where Torrontés really comes from, why there are three distinct types (Riojano, Sanjuanino, Mendocino), and why only one truly matters for quality wine.

We break down:
• the high-altitude vineyards of Salta and Cafayate
• classic aromas like jasmine, rose, and peach
• the contrast between intense aromatics and dry palate
• how altitude and sunlight shape Torrontés’ style
• key exam-level facts for CSW, WSET, and CMS frameworks

Whether you’re learning for an exam or just curious about Argentina’s most expressive white grape, this episode uncorks the story behind Torrontés and shows why it deserves a place in your glass.

Torrontés is Argentina’s signature white grape—floral, aromatic, and unlike anything else in the world.
In this episode of The Second Glass, we explore where Torrontés really comes from, why there are three distinct types (Riojano, Sanjuanino, Mendocino), and why only one truly matters for quality wine.

We break down:
• the high-altitude vineyards of Salta and Cafayate
• classic aromas like jasmine, rose, and peach
• the contrast between intense aromatics and dry palate
• how altitude and sunlight shape Torrontés’ style
• key exam-level facts for CSW, WSET, and CMS frameworks

Whether you’re learning for an exam or just curious about Argentina’s most expressive white grape, this episode uncorks the story behind Torrontés and shows why it deserves a place in your glass.

Grüner Veltliner is Austria’s flagship white grape—crisp, spicy, and instantly recognizable.
In this episode of The Second Glass, we trace Grüner’s origins, explore how it became the backbone of Austria’s wine identity, and break down what gives it its signature white-pepper snap.

We cover:
• key regions like Wachau, Kamptal, and Kremstal
• classic aromas: lime, green apple, white pepper
• how ripeness levels shape style (light → rich)
• Wachau terms: Steinfeder, Federspiel, Smaragd
• the DAC system and why it matters
• Grüner’s surprising aging potential
• exam-ready facts for CSW, WSET, and CMS

Whether you’re studying for a certification or just fascinated by Austrian wines, this episode uncorks what makes Grüner Veltliner one of the world’s most distinctive whites.

High-altitude vineyards produce some of the most intense, aromatic wines in the world — but why?
In this special episode of The Second Glass, we break down the science behind elevation and its impact on wine without drifting into needless jargon.

We explore:
• how sunlight intensity changes flavor development
• why cooler air preserves acidity
• the effect of huge day–night temperature swings
• thicker grape skins and how they influence tannin
• why altitude creates distinctly floral aromatics
• key world regions known for extreme elevation

Even though this topic emerged accidentally while working on Torrontés, it stands on its own as essential knowledge for CSW, WSET, and CMS candidates.
By the end, you’ll understand why high-altitude wines taste the way they do — and how to use that knowledge to identify them in the glass.

Zinfandel’s story begins far from California’s sunbaked vineyards.
In this episode of The Second Glass, we follow the unexpected journey of Zinfandel from its Croatian origins as Tribidrag, through its Italian identity as Primitivo, to its reinvention as California’s heritage grape.

We explore everything a CSW-level student should know:
• DNA discoveries and Old World origins
• how Zinfandel arrived in the U.S. in the 1800s
• key regions like Lodi, Sonoma, and Paso Robles
• old-vine culture and why it matters
• the grape’s bold, high-alcohol, jammy style
• the surprising influence of White Zinfandel on its survival

Whether you’re studying for certification or just fascinated by wine history, this deep dive uncovers how Zinfandel became one of America’s most iconic—and misunderstood—grapes.

Grüner Veltliner is Austria’s flagship white grape—crisp, spicy, and instantly recognizable.
In this episode of The Second Glass, we trace Grüner’s origins, explore how it became the backbone of Austria’s wine identity, and break down what gives it its signature white-pepper snap.

We cover:
• key regions like Wachau, Kamptal, and Kremstal
• classic aromas: lime, green apple, white pepper
• how ripeness levels shape style (light → rich)
• Wachau terms: Steinfeder, Federspiel, Smaragd
• the DAC system and why it matters
• Grüner’s surprising aging potential
• exam-ready facts for CSW, WSET, and CMS

Whether you’re studying for a certification or just fascinated by Austrian wines, this episode uncorks what makes Grüner Veltliner one of the world’s most distinctive whites.

Malbec didn’t start in Argentina — but Argentina made it a star.
In this episode of The Second Glass, we trace Malbec’s journey from its ancestral home in Cahors to its modern dominance in Mendoza. You’ll learn how altitude shapes flavor, why the grape nearly disappeared in France, and what makes Argentine Malbec so lush, dark, and unmistakably iconic.

We break down the essential CSW-level knowledge:
• origin and history
• key regions and growing conditions
• classic tasting profile
• Argentina vs. Cahors stylistic differences
• blending partners and food pairings

Whether you’re studying for an exam or just curious about what fills your glass, this deep dive reveals why Malbec remains one of the world’s most compelling red wines.

High-altitude vineyards produce some of the most intense, aromatic wines in the world — but why?
In this special episode of The Second Glass, we break down the science behind elevation and its impact on wine without drifting into needless jargon.

We explore:
• how sunlight intensity changes flavor development
• why cooler air preserves acidity
• the effect of huge day–night temperature swings
• thicker grape skins and how they influence tannin
• why altitude creates distinctly floral aromatics
• key world regions known for extreme elevation

Even though this topic emerged accidentally while working on Torrontés, it stands on its own as essential knowledge for CSW, WSET, and CMS candidates.
By the end, you’ll understand why high-altitude wines taste the way they do — and how to use that knowledge to identify them in the glass.

Zinfandel’s story begins far from California’s sunbaked vineyards.
In this episode of The Second Glass, we follow the unexpected journey of Zinfandel from its Croatian origins as Tribidrag, through its Italian identity as Primitivo, to its reinvention as California’s heritage grape.

We explore everything a CSW-level student should know:
• DNA discoveries and Old World origins
• how Zinfandel arrived in the U.S. in the 1800s
• key regions like Lodi, Sonoma, and Paso Robles
• old-vine culture and why it matters
• the grape’s bold, high-alcohol, jammy style
• the surprising influence of White Zinfandel on its survival

Whether you’re studying for certification or just fascinated by wine history, this deep dive uncovers how Zinfandel became one of America’s most iconic—and misunderstood—grapes.

Malbec didn’t start in Argentina — but Argentina made it a star.
In this episode of The Second Glass, we trace Malbec’s journey from its ancestral home in Cahors to its modern dominance in Mendoza. You’ll learn how altitude shapes flavor, why the grape nearly disappeared in France, and what makes Argentine Malbec so lush, dark, and unmistakably iconic.

We break down the essential CSW-level knowledge:
• origin and history
• key regions and growing conditions
• classic tasting profile
• Argentina vs. Cahors stylistic differences
• blending partners and food pairings

Whether you’re studying for an exam or just curious about what fills your glass, this deep dive reveals why Malbec remains one of the world’s most compelling red wines.

Step into the smoky saloons of the 19th century with this episode of Drink Different, where we meet the original rockstar of the bar world: Jerry Thomas. Discover how this flamboyant showman turned bartending into performance art, wrote the world’s first cocktail book, and helped define American drinking culture.

More spirits wisdom is pouring soon—Drink Different has much more in the shaker. Stay tuned.

In this episode of The Second Glass, we explore the legacy of Masataka Taketsuru—the visionary chemist who brought Scotch tradition to Japan and helped create a new whisky identity. From his time in Scotland to founding Nikka, Taketsuru's story is one of cultural fusion, discipline, and devotion to quality.

More spirits deep-dives are coming soon from Drink Different—stay tuned.

In this episode of The Second Glass, we raise a tulip glass to the man who distilled ideas as deftly as he distilled spirits—Franciscus Sylvius. Often hailed as the father of gin, Sylvius was far more than a physician or flavor tinkerer. He was a thinker, a chemist, and a product of the Dutch Golden Age’s thirst for exploration—both literal and intellectual. Join us as we untangle the truth from the marketing, examine his real contributions to genever, and situate his legacy within the wider world of spirits history.

Stay tuned—Drink Different has much more coming your way, with new episodes, deep dives, and study content dropping soon.

In this episode of The Second Glass, we dive into the life and legend of William Schmidt—better known as “The Only William.” A towering figure in the golden age of bartending, Schmidt was equal parts artist, poet, and alchemist. From his ornate drink recipes to his influence on cocktail literature, we uncover how this German immigrant helped shape the theatrical and intellectual foundations of American mixology.

This is part of our Certified Spirits Educator (CSE) series—designed to bring spirits history to life through vivid storytelling and exam-ready insight.

🎧 More episodes are on the way from Drink Different, including explorations of spirits, cocktails, and the characters who made them iconic. Stay tuned—this is just the beginning.

Step into the spirited heart of New Orleans with this episode of The Second Glass, where we explore the history and cultural impact of The Sazerac House. From 19th-century apothecaries to modern-day cocktail education, this landmark represents more than just a drink—it’s a living museum of American mixology. Perfect for Certified Spirits Educator (CSE) candidates or curious drink lovers. More spirited stories and exam-ready insights coming soon from Drink Different.

The Savoy Hotel’s American Bar isn’t just a glamorous footnote in cocktail history—it’s the cradle of modern mixology. In this episode, we explore how bartenders like Ada Coleman and Harry Craddock turned this London landmark into a global powerhouse of drinks culture. From the invention of the Hanky Panky to the legacy of The Savoy Cocktail Book, this story is essential CSE listening. More spirited deep dives are coming soon—only from Drink Different.

In this episode of The Second Glass, we spotlight Constante Ribalaigua y Vert—“El Rey de los Cocteleros.” From the bar at El Floridita in Havana, Constante pioneered the art of precision, balance, and blended cocktails, forever changing the Daiquiri and inspiring generations of bartenders. Discover the legacy of this quiet giant and the golden age of Cuban mixology.

More episodes from the Certified Spirits Educator (CSE) series are on the way—only from Drink Different.

In this episode of The Second Glass, we dive into the spirited legacy of Gary "Gaz" Regan—author, iconoclast, and the orange bitters evangelist who redefined cocktail culture. From The Joy of Mixology to his Taoist bar philosophy, we unpack how Regan transformed bartending into a soulful craft. Whether you're studying for the Certified Spirits Educator (CSE) exam or just love a great story with your Negroni, this one’s for you.

🎙️ More CSE episodes are on the way—stay tuned and stay spirited with Drink Different.

Jacopo Poli, the master distiller behind Poli Distillerie, transformed the reputation of grappa from rustic firewater to refined artisanal spirit. In this episode of The Second Glass, we explore his innovations, commitment to tradition, and how he helped put Italian grappa on the world stage. Part of the CSE series.

More spirited episodes are on the way from Drink Different—stay tuned.

Sasha Petraske didn’t just found Milk & Honey—he helped reinvent the rules of modern cocktail culture. In this episode of The Second Glass, we explore how Petraske’s quiet intensity and obsession with detail birthed the speakeasy revival and reshaped the bartender's role from flashy showman to restrained craftsman. Discover the legacy behind the man who made bars whisper again.

More episodes from Drink Different are on the way—stay tuned.

In this episode of The Second Glass, we journey to Bourbon Street to uncover the myths, spirits, and shadowy legends behind Jean Lafitte’s Old Absinthe House—a bar steeped in bootlegging lore and the green haze of absinthe-soaked history. Who really drank here, and what truths hide behind the romance?

More is coming soon from Drink Different—stay tuned for the next pour.

In this episode of The Second Glass, we shine a spotlight on Tom Nichol, the legendary master distiller behind Tanqueray. From reviving London Dry Gin’s reputation to shaping the modern craft gin movement, Nichol’s influence runs deep. Discover how one man helped make gin relevant again—and what it means for spirits education today.

🍸 More episodes in the CSE series are coming soon from Drink Different. Stay tuned!

Step back in time to the golden age of cocktails at Henry’s Bar, the elegant Parisian hideaway founded by Henry Tepe and the birthplace of the legendary French 75. In this episode of The Second Glass, we explore how this sophisticated venue helped shape global cocktail culture and defined a new era in spirits history.

🎙️ More episodes in the CSE series are coming soon—only from Drink Different. Stay tuned.

Step into the storied past of Harry's New York Bar, the legendary Parisian cocktail haunt where expatriates sipped, jazz legends lingered, and classic drinks were born. In this episode, we uncover how a transplanted Manhattan saloon became one of the most influential bars in spirits history—shaping not just cocktails, but culture.

More spirited stories and smart drinks education are coming soon from Drink Different. Stay tuned.

Harry Craddock—bartender, author, and silent architect of the modern cocktail revival. In this episode of The Second Glass, we dive into the life and legend of the American-born, London-based bartender behind The Savoy Cocktail Book. How did a man fleeing Prohibition become the codifier of postwar drinking culture? And what can CSE candidates learn from his legacy?

More episodes from Drink Different are on the way—stay tuned.

In this episode of The Second Glass, we explore Aeneas Coffey—the Irish distiller and excise officer whose improvements to the column still changed the spirits world forever. From neutral spirits to global whisky styles, his legacy is literally distilled into every sip. More profiles like this are on the way as Drink Different continues building the deepest study archive for beverage professionals.

In this episode of The Second Glass, we trace the journey of James Busby—writer, diplomat, and the so-called “father of Australian wine.” From his travels through European vineyards to his influential vine cuttings that shaped a continent’s wine future, we explore how Busby blended science, vision, and colonial ambition into one transformative legacy.

More groundbreaking episodes from Drink Different are on the way—stay tuned.

What happens when a French distiller rewires the rules of rectification? In this episode, we dive into the innovations of Jean-Baptiste Cellier-Blumenthal—the mind behind one of the 19th century's most consequential improvements to the column still. From crude batch runs to continuous finesse, we explore how his designs shaped modern spirits.

More bold explorations are coming soon from Drink Different.

In this sparkling installment of The Second Glass, we uncork the storied history of Bollinger, the Champagne house beloved by royalty, spies, and sommeliers alike. From Madame Lily Bollinger’s quotable charm to the cellar secrets behind récemment dégorgé vintages, we explore what makes this house a paragon of Pinot Noir and power.

More is coming soon from Drink Different—stay tuned for deeper pours and sharper sips.

In this episode of The Second Glass, we honor Tom Bullock—the first Black American to publish a cocktail book and a master of pre-Prohibition mixology. From his refined service at the St. Louis Country Club to his landmark 1917 book The Ideal Bartender, Bullock helped shape American cocktail culture with elegance and precision. Discover why his legacy still matters for CSE candidates and bartenders everywhere.

More spirited history is coming soon from Drink Different. Stay tuned.

In this episode of The Second Glass, we head to Montalcino to trace the legacy of Biondi-Santi—the family behind Brunello. Learn how their single-varietal Sangiovese Grosso, long aging, and cellar precision transformed a small Tuscan hill into one of Italy’s most revered DOCGs. From the 1800s to modern collectors’ lists, we examine why Biondi-Santi matters for every CWE candidate studying Italian wine evolution.

More world-class content is pouring soon from Drink Different. Stay tuned.

In this episode of The Second Glass, we shine a tiki torch on Jeff "Beachbum" Berry—the cocktail archaeologist who cracked the code of lost exotic recipes. From decoding Donn Beach’s Zombie to reviving authentic rum blends, Berry’s books and bars have reshaped how we understand tropical mixology. Learn why his work is essential for every CSE student exploring the rich, rum-soaked roots of tiki culture.

More spirited explorations are coming soon from Drink Different. Stay tuned.

In this episode of The Second Glass, we explore the pioneering work of Helmut Becker—the German viticulturist who reshaped modern vine breeding. From Geisenheim’s experimental plots to global vineyards, Becker’s research in clonal selection, disease resistance, and cool-climate adaptability continues to influence winegrowing worldwide. Essential listening for CWE candidates and viticulture nerds alike.

More visionary voices are coming soon from Drink Different. Stay tuned.

Was the Mai Tai born in Hollywood—or Oakland? In this episode of The Second Glass, we profile Victor "Trader Vic" Bergeron, the rum-slinging restaurateur who brought Polynesian flair to the postwar cocktail scene. From bamboo bars to global branding, Trader Vic turned tiki into big business. Learn how his legacy—and rivalry with Donn Beach—shaped the evolution of tropical mixology and why it matters for CSE students.

More bold pours are coming soon from Drink Different. Stay tuned.

In this episode of The Second Glass, we dive into the legacy of Maynard Amerine—the analytical mind behind America’s wine renaissance. From classifying grape varieties to pioneering sensory evaluation, Amerine’s work at UC Davis helped transform winemaking from folklore into science. Discover how his research still shapes what’s in your glass—and your CWE exam.

More deep-pour content is coming soon from Drink Different—stay tuned.

Step into the world of palm fronds, potent rum, and post-Prohibition reinvention with this episode of The Second Glass. We explore the life and legacy of Donn Beach—founder of tiki culture, blender of exotic elixirs, and creator of the legendary Zombie. Discover how his tropical theatrics reshaped American cocktail bars and helped rum earn its place in the spirits pantheon.

More spirited stories are on the way—stay tuned for new episodes from Drink Different soon.