NOT DRINKING POISON Podcast

Ep. 32: Harry Lester of Le Comptoir Central des Bazars

We flew to Lyon, and you drive through a lot of forest to get here. It was sort of suffocatingly claustrophobic, just pine trees, pine trees, pine trees, all through the

Ep. 29: Christian Binner of Domaine Binner

In Alsace, we won the first step, which is to be known as a natural wine region. and I’m happy about that. But now we have to make a second step. It’s to say, “Yeah we ca

Ep. 28: Mads Kleppe

I don't understand, but I respect people that can sit and drink Coche-Dury in their left hand, and Axel Prüfer in their right hand. I can understand why they still find [

Ep. 25: Anders Frederik Steen

Winemaker in English is a stupid word, because I don’t see myself as a maker of anything. I mean, we pick the grapes, we press them, we leave them to macerate; of course

Ep. 24: Sune Rosforth of Rosforth & Rosforth

There's a lot of interest for wine in Denmark. Since we haven't really been a wine producing country, [people are] eager to really go deeply down into what wine is. - Sun

Ep. 23: Mathieu Lapierre of Domaine Lapierre

I was thinking of when I was really young, five to ten years old, at primary school, [of posters that were] just to explain to us the cycle of a tree, or a flower... I wa

Ep. 19: Stephana Nicolescou of Domaine Andrea Calek

Despite the fact that I was in art before, I don’t perceive tending vines and making wine as art. And therefore I myself don’t feel comfortable excusing my prices because

Ep. 15: Hannah Fuellenkemper of Abracadabra

In Auvergne, the winemakers are very independent. I don't know if it's the Auvergne that makes you like this or if it's the people. Because not a lot of the winemakers in

Ep. 14: Katie Worobeck of Maison Maenad

When my two-year visa was over, I asked the Ganevats to help me with a working visa... During that time, I did receive some job offers in Canada. But there was still noth

Ep. 13: Damon Krukowski of Damon & Naomi

It takes a whole set of skills to communicate at very big levels [in music.] But you sacrifice communication in certain ways to do that. And I'm sure it's the same with f

Ep. 10: Crislaine Medina of Le Cheval d'Or

I realized [natural] winemakers in particular were outsiders in their communities, too, in a way. And I’ve always been kind of an underdog, an outsider. - Crislaine Medin

Ep. 7: Oliver Lomeli of Chambre Noire

I think we started this change, this transition in natural wine in Paris. Because before it was established places, it was more restaurants. And we were more like a wine

Ep. 4: Pierre Jancou

It was fantastic to sell natural wines to the crowd in Paris, because it is so international. You have so many people from all over the world… I think my role at the time

Ep. 2: Kevin Blackwell

My place was really laid-back, really laissez-faire. The idea was freedom of thought, movement. Also, people were talking about wine at the time. Whereas now it’s like, y

Ep. 1: Michel Moulherat

“I like the idea that people were brave enough to say ‘Let’s try [to make wines with zero sulfite addition]. We’ll lose wine, into vinegar, or we’ll dump it in the gutter