What does it mean when someone says "typicity", are all grapes supposed to taste the same? Marissa and Adam explore two Pinot Noir's (Scar of the Sea from California and The Other Right from Australia) and see if they can find the common thread.

Yeah, everyone loooves pét-nat, but what is it? Adam and MAR discuss how pétillant natural is made, how it differs from other methods of making sparkling wine, and how just because a wine is "natural" and "sparkling" does not mean it's a pétillant natural.

The Old Adventures of the Newtown Pippin: Exploring History, Terroir, and Biodiversity through Cider