Michael Pincus
speaker
593 appearances
3 recordings
1 series
first heard Jul 2026
last heard 11 Aug
Michael Pincus’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 3 in all, peaking in Jul 2026 with 2.
Appearances
that throughout the podcast in general. I know that when Aveleta wines appear, let's say at the door, which is when I remember them. I hate to say it. It's not something that I immediately go, oh, I need an Aveleta. But when they appear at the door...
And I throw them in the fridge and I start tasting them again. I'm like, why don't I think of these guys more often? Why don't I think Vino Verde more often? You know, obviously I write the Rosé report, so Rosé is top of mind. Yeah. But...
I get them in my glass and I'm like, I am so happy. I am so summarized at that point because they're so fresh. They're so light. They're easy to drink. They're great with food. They're just a fantastic wine. And I just, as I said, it's not something that I immediately...
And I mean, I just think about that trip in 2017, a seafood and vino verde. It's, it's a no brainer. It's kind of like tidal bay in the East coast and in Canada. When I was there, I remember, uh, being whisked away by a producer who took me, uh, to a dinner. And I remember this big, huge, like bowl looked like a paella. So I thought, my God, I thought only Spain did this.
But this is a big, huge, you know, copper pot of, you know, it's like a very shallow copper pot. But it's all seafood, like everything in there. Like you just dipped a spoon in and everything came out. The fish, shellfish.
Perhaps the wines were just not ripe and now they're getting to the correct ripeness. And that's what I was trying to get to, is that I remember also tasting red wines while I was there. And I also thought they were relatively thin, too acidic. They lacked any kind of body to them. And I was like, this is not the place for it.
Yeah. And, you know, maybe now because, you know, I hate to say it, but sometimes global warming or climate change is going to benefit some and be a distraction for others. Yes. And in a place like the Vino Verde, it's going to benefit reds.
It was something that we learned when we did the Trias podcast with all the winemakers. And Emma said she was part of the R&D team. And we were like, we didn't even know you guys had an R&D team. And she's like, yeah, we did. I think it's just one thing where as consumers and as wine writers...
I do still have a bottle, and we should bring it and just do a live tasting.
of the Reserve. I've had two bottles of their Reserve, and surprisingly, they have a really nice wine. And you would not go, oh, that's a Yellowtail. You'd go, that's a lovely wine. Yeah, but how long ago did they make that, and do they still make it? They still make it, from what I understand. Like, every winery has an entry level, and then, you know, they go up from there. As you mentioned at the beginning of the podcast, we have...
He's been there four years. Like, I mean, he's still in a learning curve of what they're doing there as well. And so, yeah, if you're still in that learning, I bet you he gets 15 years and maybe he doesn't put 15,000 kilometers on the car. Maybe he only puts 10, right?
I don't know if I were working for Avelino, I don't know if I would get sick of that, seeing that for 15,000 kilometers every harvest. No, I'm not saying he's going to get sick of it. I'm just saying he's going to go, you know what? I got a guy out there who's doing it well. I think I'm going to go south just to check things out, see if that drives a little bit nicer.
And a third of the bottle at least missing from the second. Yeah. And so I really like the Luero. I like it's clean. It's got clean lines. It's got great acidity. There's some nice minerality there.
is an ice bucket where we could just plunge these down, put the screw cap back on, plunge it into the ice, and go, hand me another one, and just the bottle would be dripping wet. It's so cold. Oh, boy. Boy, do we love summer, eh? Okay. It's time to get super nerdy because this is something where, you know...
Now we're going to move into the premium part of this. And this is a thank you to Avelita for sending us some of the more rare bottles. I guess the upper tier. I don't think I've ever seen Vino Verde under cork. Unless I was in Vino Verde. Yeah. Like seeing them here in Ontario is like eye-popping.
is a little bit more austere and a little bit bigger in the mouth we decided to put it into a little bit of oak okay so i see what he's talking about with the uh the oak component on the alvarino um do i think it's taken well to the oak
Um, not a hundred percent. It's a little reductive. It's nice. It's fresh. I love the nose on it, but I'm like, I'm, I'm drinking that, but I want it really cold and I'm, I will enjoy it. But the Lurero. Yeah. Which I understand is, is stainless steel, batonnage. So obviously on Lee's.
I think the most amazing Aveleta wine I've ever tried. And that's saying something because I... Oh, let me... There have been summers that I've gone Aveleta, you know, with their just regular Lorero and the blend is like just hitting all the right notes. This is spectacular. Let me throw like one even higher is when I went there, I visited two wineries that have
This reaches that level. This is a very exciting wine. The tropicality, the nose, just floral peach, it just immediately drew me in. But it's got a subtlety to it as well. On the palate, it is subtle, and the acidity is fantastic. It's not overly leased, right? It's not like you take a Chardonnay and you shove a whole bunch of lees into it, and it tastes like it's been sitting in oak for a year.
Fresh, lively. I'm digging this one completely. I can't tell you how happy I am with this wine. Again, thank you to Avelina for sending this one. Okay, I'm going back to the Parcela di Rossell, which is the Alvarino wine.
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