Sparks
Short, honest conversations with winemakers, importers and people trying something new. No promotion — just the story behind the bottle.
Earlier episodes
Benoît Gouez on Blending Moët Champagne
Benoît Gouez, Chef de Cave at Moët & Chandon, on blending 1,000 base wines, the 2003 climate turning point, and what makes Brut Impérial work today.
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Roza Brito on Proxies from Brito's Farm
Roza Brito of Brito's Farm in Poland on proxies: fermented botanical drinks made from farm-grown herbs, why it isn't kombucha, and what it actually is.
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1979 Wines: Eleni Kechrir's Science-Driven Retsina
Greek oenologist Eleni Kechrir treats the pine forest like a vineyard. What sets her 1979 Wines apart from traditional retsina.
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Enrico Rivetto: Barolo, Biodiversity, DOC Rules
What happens when a fourth-generation Barolo producer decides everything needs to change?
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Stamatis Mylonas: Savatiano That Ages Well
Winemaker Stamatis Mylonas shows how Savatiano from UNESCO-protected Attica soils ages 10+ years. Burgundy quality at a fraction of the price.
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Laura Rhys on Gusbourne and English Sparkling Wine
Laura Rhys MS on English sparkling wine: why Gusbourne in Kent competes at world level, cool-climate viticulture, and four bottles tasted together.
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Yiannis Mylothridis on 300 Native Greek Grapes
Yiannis Mylothridis (Oenopolis) on Greek wine beyond retsina, 300 native grapes, and Jima's Plein Soleil Day 22 Debina from Zitsa.
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Carla Maria on the Secrets of Kopke Port
Kopke winemaker Carla Maria on Colheitas from 1934, the right serving temperature, white Port, and why most houses simply cannot afford what Kopke does.
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Bodegas Viuda de Manjón: Sherry's Renaissance
Bodegas Viuda de Manjón is bringing sherry back, with 175 years of family heritage, woman-led winemaking, and four expressions that challenge every assumption.
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Vicky Corbeels on Cool-Climate Winemaking
Vicky Corbeels is doing a PhD at the University of Antwerp on sustainable cool-climate viticulture, modern grapes, and why Belgium can't copy Bordeaux.
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Harold Hamersma and 40 Years of Dutch Wine Ratings
Harold Hamersma has shaped Dutch wine buying for 40 years. A conversation about his rating system, wine trends, and four decades of Dutch wine history.
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Joshua on small Champagne growers
Joshua from Mijn Champagne Moment on small Champagne growers, why disgorgement dates matter, and the difference between Jean-Laurent's blanc de blancs and.
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Joni Sloesen of Zavel: Pfalz Grapes, Dutch Wine
Joni Sloesen drives three hours to the Pfalz for grapes and makes Kerner, Pinot Gris and Pinot Noir in Tegelen. Spontaneous fermentation, used barrels, amphora.
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Drakos Garakis on a 12.5% Syrah from Crete
Drakos Garakis on Crete makes wine from indigenous Vidiano, Muscat of Spinas and Mandilari, plus a 12.5% Syrah. Organic, on 400 to 600 meters altitude.
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Lodewijk of Daily Creta on Crete's Hidden Wines
Lodewijk of Daily Creta on Crete's 11 indigenous grape varieties, small wineries, and a Garakis Vidiano, Muscat of Spinas and 12.5% Syrah.
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Meta van den Boomen on Domein Holset's Novo 2022
Meta van den Boomen (Domein Holset) on the Novo 2022: PIWI grapes, traditional method in Dutch Limburg, and a sparkler that meets Champagne.
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Yiannis Karakasis MW on Great Greek Wines
Yiannis Karakasis MW on how Great Greek Wines runs: bottles bought at retail, no sticker sales, only 50 awards per edition, international jury with no Greek.
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Ayleen Charlotte on AY Wines' unfiltered Riesling
Ayleen Charlotte (Tinder Swindler) on her wine label AY: an unfiltered Riesling by Charles Frey from Alsace, and the orange wine that started it all.
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Antoin Peeters on Klare Wijn and Dikke Donderdag
Antoin Peeters of RTL Nieuws and Klare Wijn on six years of wine content on Instagram, the Klare Wijn podcast, and how Dikke Donderdag turned into a hit.
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Jochen Schaufelberger on Sekt for Dutch wineries
Jochen Schaufelberger from Brauneberg on German Sekt by méthode traditionnelle, why Dutch wineries send him their sparkling, and how German Sektsteuer.
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Bruno Suter on the 2025 drought and Wijn de Boe
Bruno Suter of Wijn de Boe (Zeeland) on the 2025 drought, the difference between clay and sand for the same grape, and the Chardonnay and Savagnin from the.
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Mathieu Begthel on Winemaking in Wallonia
Mathieu Begthel of Vignoble de Bellefontaine in Wallonia on cool-climate winemaking, Crémant Rosé from Phénix and Pinot Noir, and a Solaris vertical from.
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Sustainable wine in bag-in-box with Jeen Akkerman
Jeen Akkerman of The Winepack on organic wine in bag-in-box, 80 percent less CO2 and why quality and sustainability can go together.
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Anja Vondenhoff: the Champagne Specialist Course
Anja Vondenhoff on the Champagne Specialist Course by the Comité Champagne: structure, exam, tasting, and why the most expensive bottle is rarely the best.
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The tea innovation behind Established Sparkling Tea
Maarten Riebeek on how Established Sparkling Tea treats tea with the seriousness of wine, and earns its place on Amsterdam drinks lists.
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Oliver Weingärtner on volcanic Somló
Oliver Weingärtner on natural wine atop the Somló volcano: Juhfark, Furmint, basalt and his idea of lazy winemaking where nature does the work.
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Tessa van der Wouw, Sommelier of the Year 2025
Tessa van der Wouw of Inter Scaldes (Kruiningen) on her path to Sommelier of the Year 2025, Spanish wines, alcohol-free pairings and stubbornly personal.
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Wine Aromas Explained: The Science with Sietze Wijma
Sietze Wijma of The Art of Tasting explains the chemistry behind wine aromas, from Sauvignon Blanc's green bell pepper to aged Riesling's petrol character.
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Fleur on Cul Sec: Alcohol-Free Natural Wine from de Fruitslagers
Fleur of de Fruitslagers on Cul Sec: alcohol-free natural wine that builds complexity from the ground up with organic grapes, wild herbs and slow fermentation.
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Amar on Barth Riesling Brut from the Rheingau
Amar of Bubbels van Amar on Barth Riesling Brut: German sparkler from the Rheingau, 24 months on lees, organic and vegan, with a VDP first.
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Douwe of Vindeux on Artisanal Champagne
Douwe of Vindeux on their champagne subscription: one grower not yet launched in the Netherlands each month, plus a tasting of the Cuvée Flore.
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Rutger Siersma on Wine Trends and the Robust Podcast
Rutger Siersma of Robust podcast on wine trends in 2025, his vineyard experiment in Twente, and why the story behind the bottle matters more than ever.
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Miria Bracali on Cecchi Coevo 2021, the Super Tuscan
Miria Bracali on Cecchi Coevo 2021: a 50/50 Sangiovese-Merlot Super Tuscan from Chianti Classico and Maremma, tasted together on Sparks.
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Pascal Noordover on Bouteille de Plaisir: Alcohol-Free Bubbles for Special Moments
Pascal Noordover on Bouteille de Plaisir: premium alcohol-free bubbles from Württemberg and organic Riesling sekt, each bottle shipping with a cork marker.
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Joshua of Mijn Champagne Moment on Jean Laurent
The launch episode of Sparks by VinoVonk with Joshua of Mijn Champagne Moment, on small champagne growers and a Jean Laurent Blanc de Blancs from the Côte.
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