The Wine Lab
By Andreea Botezatu
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Image by Andreea Botezatu
Category: Documentary
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Subscribers: 2
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Episodes: 45
Description
A sciency podcast series about wine, chemistry, flavor, smell and everything in between hosted by wine and sensory scientist, book worm and food aficionado, Andreea Botezatu.
| Episode | Date |
|---|---|
|
Alsace: White Wine with History, Acidity, and Soul
|
Jun 08, 2026 |
|
A River Runs Through It: The Wines of the Loire Valley
|
Jun 01, 2026 |
|
Burgundy Explained: Pinot Noir, Chardonnay, and the Power of Place
|
May 25, 2026 |
|
Bordeaux Wines Beyond the Château: Grapes, Climate, and Blending
|
May 18, 2026 |
|
Grip, Weight, and Freshness: Understanding Wine Mouthfeel
|
May 04, 2026 |
|
A Rosé by Any Other Name Would Taste as Sweet...or Dry
|
Apr 27, 2026 |
|
Wait, Wine Isn’t Always Vegan?
|
Apr 20, 2026 |
|
Ashes in the Glass: Smoke Taint and the New Reality of Wine
|
Apr 13, 2026 |
|
Rotten Egg, Burnt Rubber, and Other Ways Wine Can Misbehave
|
Apr 06, 2026 |
|
Women and Wine: From Ritual to Research
|
Mar 30, 2026 |
|
Of Mice and Wine: The Curious Case of Delayed Dissapointment
|
Mar 22, 2026 |
|
Stable… or From the Stable? Understanding Brettanomyces in Wine
|
Mar 16, 2026 |
|
Why Wine Sometimes Smells Like Vinegar: The Science of Volatile Acidity
|
Mar 09, 2026 |
|
Fault or Style? Understanding Oxidation in Wine
|
Feb 23, 2026 |
|
When Wine Labels Play Mind Games
|
Feb 16, 2026 |
|
Second Round Wine: Piquette, Then and Now
|
Feb 09, 2026 |
|
Between Valpolicella and Amarone: The Science of Ripasso
|
Feb 02, 2026 |
|
Appassimento and the Art of Waiting
|
Jan 26, 2026 |
|
Clay, Skins, and Time: Orange Wine in Georgia
|
Jan 05, 2026 |
|
Marsala And The Reputation It Did Not Choose
|
Dec 29, 2025 |
|
Vermouth and the Logic of Botanicals
|
Dec 22, 2025 |
|
Madeira - From Ocean Voyages to Attic Barrels
|
Dec 15, 2025 |
|
Fortified by the Douro: The Story of Port Wine
|
Dec 08, 2025 |
|
Under the Flor: The Science and Soul of Sherry
|
Dec 01, 2025 |
|
Winter in a Glass: The Story and Science of Icewine
|
Nov 24, 2025 |
|
Pét-Nat: Ancient Method, Modern Mood
|
Nov 17, 2025 |
|
Steel, Bubbles, and Fruit: Inside the Making of Prosecco
|
Nov 03, 2025 |
|
Champagne & Cava: Two Ways to Catch a Bubble (or proof that joy can be engineered - one tiny bubble at a time)
|
Oct 27, 2025 |
|
Inside the Barrel: Where Wine Meets Oak, Fire, and Time
|
Oct 20, 2025 |
|
From Leather to Cabernet: The Story of Tannins
|
Oct 13, 2025 |
|
Wine with Spirit: The World of Fortified Wines
|
Oct 06, 2025 |
|
Dom Perignon - The Monk Who Didn’t Invent Champagne
|
Sep 29, 2025 |
|
Roots of Disaster: The Phylloxera Story. A tiny insect nearly erased wine from history — discover how science, stubbornness, and a Texan saved it.
|
Sep 22, 2025 |
|
From Bark to Bottle: The Cork Chronicles
|
Sep 15, 2025 |
|
Sweet Lies and Dry Truths: Sugar in Wine
|
Sep 08, 2025 |
|
Wine in Art – From Ancient Gods to Pop Culture
|
Sep 01, 2025 |
|
Headaches, Hipsters, and the Myth of Sulfite-Free Natural Wine
|
Aug 25, 2025 |
|
The Oldest Wines Ever Discovered – Stories from the Ancient World
|
Aug 18, 2025 |
|
Under Pressure: The Craft and Chemistry of Sparkling Wine. How do the world’s finest bubbles get into your glass? We explore the science, regions, and traditions of sparkling wine.
|
Aug 11, 2025 |
|
Native Rebels and Cultured Icons: Yeast in the Cellar - How yeast drives complexity, unpredictability, and style in winemaking.
|
Aug 04, 2025 |
|
Smells Like Wine Spirit: The Science of Aroma
|
Jul 28, 2025 |
|
Malolactic: Magic or Mayhem?
|
Jul 21, 2025 |
|
Sour Grapes, Sweet Solutions: How Verjus Could Help Winemakers Beat the Heat
|
Jul 14, 2025 |
|
Uncorking Haloanisoles in Wine
|
Jul 14, 2025 |
|
Cluster Thinning and Wine Quality: Myth, Method, or Must?
|
Jul 14, 2025 |