Andre Proulx

speaker

1,225 appearances 6 recordings 1 series first heard Jun 2026 last heard 11 Aug

Andre Proulx’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 6 in all, peaking in Jun 2026 with 3.

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Two Guys Talking Wine · Aveleda - and the understated wines from Vinho Verde · 11 Aug 2026 podcast

on the region on what's going on on the progress being made in terms of the winemaking before we get to diago because he i i love my chat with him like we um i think we're going to put it on patreon.com the full unedited interview because i'm not gonna you guys have all heard me on this podcast long enough to know that when i have a connection with a place i throw my own stories to go back and forth and voice-verified

I figured you guys didn't need to hear that, but if you want to hear it, go behind the paywall, support us on Patreon. You can listen to my full chat with Diogo, but obviously I had to get his background. How did he become a winemaker? How did he come to Avelita? I studied in the north of Portugal, in the University of Vila Real, which is a nice town in... voice-verified

the what we call the innovation department so i'm in charge of the winemaking department and the innovation department so i joined here in 2022 now i talk a lot more about what he's doing at avalada and this is condensed for the purpose of this episode but um he talked a little bit about what it was actually like making wine what a harvest looks like for him which i thought was really cool i have voice-verified

It's another situation where I feel like as someone who's admitted to becoming more of a snob on this podcast, I need to check myself before I wreck myself. You can clearly hear Diogo's passion. And I love that when you can quantify... voice-verified

passion to work, to put 15,000 kilometers on your car. Like when you're the head winemaker of a winery as large as Avelita, you know, I'm sure it probably isn't necessary for him to be present at every single ferment and every single harvest. You have people who work for you that take care of that. But, uh, to hear that commitment, I think it's a testament to what's in our glass. I think, um, like let's, if I heard correctly, um, voice-verified

So here's the thing. We don't talk about this a lot on the podcast, but I am definitely a car aficionado. I like going for long drives. Portugal is one of the most beautiful places on the planet I've ever driven, especially in the north. Winding roads that are well-maintained, that are paved, that just hug right up to the hills, ups and downs. And when you pass over the top of some of these hills, you just see some of the most beautiful scenery there. voice-verified

So obviously we had to get some history about the brand. This is not a sponsored podcast, but the wines were provided to us. This was pitched to us by some publicists that we really enjoy working with. And, you know, we got to let people know a little bit about Aveleda. So the Aveleda belongs to the Getsch family. It's actually on the fifth generation. All is on the same family. So the year of the foundation was on the 1870s. voice-verified

of our own of our own grapes you know we talked about the red wines earlier and how quickly the quality has improved and the answer had to do with viticulture and he talked to me a little bit more about how evalata is involved in the viticulture not just with their own properties that they own but with fruit that they purchase voice-verified

Sounds a little bit like Bill Rettelmeyer at Southbrook, where one of the things that Bill's very proud of is how many farmers he's convinced to go organic in their agriculture. But it's even with the ADX Wine Company, we work closely with the Wilms family to make sure that the viticulture is being done. For the record, I don't tell anyone how to grow their grapes, but Adam and Vadim, the other two partners in the company, know quite a bit about what they want out of the vineyards. And voice-verified

Having that sort of control and having guidance from a company with a lot of resources is not a bad thing. But I think organic and sustainable are kind of the norm these days. Yeah. I mean, these are not organic wines. I was just bringing in Bill to talk about more of the fact that you have a winery in Niagara who buys fruit and is active in the viticulture. So even though they don't own the vineyards, it's about... voice-verified

building that quality control mechanism into your supply chain as opposed to a truck of fruit shows up and you make wine with it without any regard to what's gone on. And I think this is actually kind of a nice segment when we're talking about quality control. We talked about red wine, trends in red wine. We talked about indigenous grapes in terms of global trends and where things are heading. You didn't think I was going to have a conversation with a winemaker at a large brand without talking about premiumization, did you? It's voice-verified

And just to interject, those can be quality wines just because they're only 5, 6, 7 euros in Portugal. They're still quality wines. Are they cerebral wines? Are they wines that are going to make you think? Probably not. But if it's a hot day and you're on a back patio, are you going to enjoy these wines way more than necessarily opening up? Yeah. voice-verified

you know, a high-end wine that's seen some oak, seen some age, seen some time. No, you don't want to think about it. You want something that's tasty, clean, no faults, easy to drink, goes good with food. Anyways, I continue. voice-verified

If we have more and more better wines, it will be better for the region. And we believe in that. I know I made the point there. I actually love the fact that we're recording this on a hot day in my backyard. And we did this with two bottles of $14.95 Vino Verde. And the fun thing is you and I have taken turns. voice-verified

passing them like to each other to be like oh i like this one better oh no i like that one better so the ones that we've got is the um lurero and alvorino which is a blend of the two grapes and this one is just the uh straight lurero that is correct um before we get into we are getting to the tasting part of this and i also love that we talked about the more cerebral wines because we have three that are those wines that are made to make you think and i'm excited to to get to them um voice-verified

The happiness and the little bit more serious. I'm surprised that he said that the Lurero and Alvarino was more serious than the Lurero. Because to me, in terms of flavor profile, I find the Lurero and Alvarino, it's definitely happy. I love when he said it brings happiness. Yeah. I don't think in the time that we've been tasting both of these wines back and forth, back and forth, talking occasionally about it. Yeah. Well, he talked. Yeah. Yeah. voice-verified

I don't think either one of us went on an argumentative side about the whole thing. It was all happy. No. But here's the thing. Both of these wines, going to what I said earlier, not expensive, but extremely well made. Clean wines. Are they the most complex wines on the planet? No. No. But we're sitting outside in the 30 degrees and enjoying the shit out of these. No. I'm not saying. There's half a bottle missing from the first one. Yeah. voice-verified

I've gone back and forth because I do like the blend as well. But it's wild that only 30% of Alvareno... It reminds me of when we're talking about Right Bank Bordeaux, how 10% or 8% Cabernet Franc completely changes what the flavor profile is. And it's just... voice-verified

The Lurero is a little heavier, a little bit more like lilac-y in terms of its floral flavor profile, where like the Alvarino brings this like, I just picture like little potentillas, like just little yellow and white flowers that just like. I think the Alvarino kind of rounds it out. voice-verified

Like, it takes a little bit of the edge. Like, the Lurero is linear, but linear in a really good way. Here's the funny thing. Linear, minerality, acidity. But for me, I find that the Alvarino adds a layer to the Lurero, but I wouldn't say rounds it out, because I find the acid's sharper with the Alvarino. Like, it hits the mid-back palate in a way that the Lurero didn't, where the Lurero... voice-verified

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