Mas Vino Please
Mas Vino Please Podcast
Mas Vino Please: The Podcast Season 2 returns!
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Mas Vino Please: The Podcast Season 2 returns!

Finally!! Surprise! Yay! + two incredible wines from last week.
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Transcript

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The long hiatus is over! The podcast is back, baby! I contemplated bringing back the pod back for a second season — I worried I wouldn’t have capacity for it or maybe I should wait and find a producer, but I realize my favorite projects are the ones I don’t think too hard about and just dive right in.

So here it is: episode 1, an intro. A quick little catch up on some of the things that have happened in the last year, I get a little honest and candid about wine and content creation, and a taste of what’s to come this year on the podcast.

New episodes are available each week on Spotify and Apple Podcasts. Subscribers get episodes first, direct to their inbox.

If you haven’t already (and you love me), please consider rating the pod on Spotify & Apple Pods!

Latina Owned & Produced Wine:

Xochitl Wines, Syrah 2022 (Paso Robles, California)

A gorgeous Syrah with layers of complex flavors: Chocolate, cinnamon, crushed violets, cardamon, slow roasted plums, and more. We paired it with a big beef and chili bowl on a very chilly, rainy night. Open this wine 2 hours before you serve, let it bloom and blossom into the gorgeous cornucopia of flavors that it holds.

What I’m Drinking & What I’m Watching:

A wine & TV pairing: Sicilian Nerello Mascalese and The Sopranos.

Tony would approve of this light, easy drinking wine, perfect for sipping with a couple episodes. This bottle had lots of pepper, leather and tobacco — very mob aesthetic. Definitely something that could be served at both the Bada Bing and Vesuvio.

Wine Term You Should Know:

“Ropey”.

I personally, have not had a wine like this, I’ve only heard it as a descriptor on occasion — however the more I read about it, the more glad I am that I’ve not come across it. It’s a flaw in wine that occurs when lactic acid bacteria grows wildly in the wine, resulting in a very thick, viscous texture to the wine and can even grow this slimy, mucous-y thing. Apparently it’s due to low sulphur dioxide and low acidity— but I’m not a scientist, I just know that I wouldn’t be into it if I came across it.

So if I wine is described as “ropey”, I would pass.

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