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
There's almost a note of Alsatian Gewurztraminer in it, but not as sweet. Not as floral. Not as floral. But, you know, it's kind of that mouth feel. So it's got like a piece of it, like an eighth of that in there. You know, it's because of the oak. But it's got a bit of burgundy, too. It's got a little burgundy. Correct. It's got the mineral. Minerality. It's got the oakiness to it. It's not overly oaky. No. There's so much complexity. Like, you would have to probably.
you know, take like a pie chart and, and break it into like eight pieces and go, well, it's got a little bit of this and maybe a little bit of that and a little bit of it. And by that time the bottle's gone. If you're, if you're, if you're parsing it that much, it's, it's its own thing.
customers and clients and friends in our state it sounds beautiful like gardens you know and if you think about it if you're sitting in a garden yeah hot summer day yeah what what more would you want yeah I mean that's literally what we're doing right now granted my garden is my mostly hot peppers and basil but you know other than that hey there's some tarragon and oregano there too yeah but there's one here that's turning yellow you better either do something about it or I don't know anyway
But, I mean, that's the kind of place that you're going to be enjoying these wines. All you need is a little bit of shrimp showing up. Any kind of seafood that would show up right now would be very welcome. Persibs. And, you know, and I know everybody goes, oh, cheese would be nice.
Or chorizo? Chorizo is usually spicy, so I'm out on the chorizo. You know what? I will make that for you and I will find you mild chorizo to do it because it's just, it's one of the most amazing dishes because you get your sausage, you get your clams. I think when I mentioned that big, huge dish of seafood, I believe there was some meat in there. I may have asked one of my hosts, you know, is this spicy? And he goes, just eat.
For these, I guess, higher-end wines, do you think the premiumization of Vino Verde is something worth exploring? Absolutely. I'd love to know the price on these. I would be surprised if we know. I can talk long enough for you to look it up if you want. Look it up. We can do that. But, I mean, if they are $25, $30, well worth it. Well worth it.
But this is another reason why we should go visit the estate, because I guarantee you these wines don't cost that much there. I do not think so either. Again, if you're going to Portugal, stop by Aveleda. Don't, you know, as we mentioned, the LCB only brings in the Loureiro and the Loureiro Averino, and that's it. And if that's all you're going to judge this winery by, you're really underselling this.
I'm Michael Pincus of michaelpincuswinerview.com. You can find me as The Grape Guy on most social media, Michael Pincus on some other ones. And you know what? I think because it's getting into that dusky hour but still warm, it's going to be the first time we finish all five bottles. Good night. Thanks for listening. Please subscribe to Two Guys Talking Wine on iTunes. Two Guys Talking Wine is produced by Adam Duran and Ken Little.
What are we doing?
We're outside.
We are outside again.
It's 33 degrees.
Isn't it glorious?
I know you like the heat.
I don't like this.
Give me more.
I don't like this amount of heat.
I think you can complain about plus 40.
No.
We have a guest here.
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