Aug 17, 2026 · 21 min · 9 segments
Join us to discover the basics of how wines are made. In this episode we're exploring Red, White, Rosé and Sweet Wines.
Have you ever stopped to think about how somebody discovered wine in the first place?
Hmm.
I don't think I have.
No, but seriously.
At some point, somebody was probably trying to make grape juice.
And they got distracted.
Came back a while later, had a look, had a sniff.
And instead of saying, oh no, it's gone off, they thought, well, I don't have money for more grapes.
I'll give it a go.
Well, necessity and curiosity have achieved remarkable things over the years.
Or terrible decision-making.
I'm still not convinced which one this was.
Well, fortunately for all of us, it worked out rather well.
And then over the next few thousand years, we somehow turned it into this incredibly sophisticated craft.
Which, when you strip everything away, is still basically we crushed some grapes, yeasts ate the sugar, and then we tried not to ruin it.
Imagine trying to explain wine to somebody who's never heard of it.
So, we intentionally squash fruit, leave it sitting around, then tiny microorganisms eat the sugar, and we spend centuries arguing about which bottle goes best with roast chicken.
We've come a long way.
And yet, here we are.
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Have you ever stopped to think about how somebody discovered wine in the first place?
Hmm.
I don't think I have.
No, but seriously.
At some point, somebody was probably trying to make grape juice.
And they got distracted.
Came back a while later, had a look, had a sniff.
And instead of saying, oh no, it's gone off, they thought, well, I don't have money for more grapes.
I'll give it a go.
Well, necessity and curiosity have achieved remarkable things over the years.
Or terrible decision-making.
I'm still not convinced which one this was.
Well, fortunately for all of us, it worked out rather well.
And then over the next few thousand years, we somehow turned it into this incredibly sophisticated craft.
Which, when you strip everything away, is still basically we crushed some grapes, yeasts ate the sugar, and then we tried not to ruin it.
Imagine trying to explain wine to somebody who's never heard of it.
So, we intentionally squash fruit, leave it sitting around, then tiny microorganisms eat the sugar, and we spend centuries arguing about which bottle goes best with roast chicken.
We've come a long way.
And yet, here we are.