Hosted by Andreea Botezatu · 🇺🇸 US · EN-US · 45 episodes
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A sciency podcast series about wine, chemistry, flavor, smell and everything in between hosted by wine and sensory scientist, book worm and food aficionado, Andreea Botezatu.
Andreea Botezatu hosts The Wine Lab, a society show with 45 episodes published.
Send me your thoughts at ibotezatu5@gmail.com In this episode of The Wine Lab , we travel through the Loire Valley, one of France’s most diverse and historically layered wine regions. Following the river from the Atlanti
Send me your thoughts at ibotezatu5@gmail.com In this episode of The Wine Lab , we continue our series on the great wine regions of the world with Burgundy, or Bourgogne, one of France’s most influential and fascinating
Send me your thoughts at ibotezatu5@gmail.com Bordeaux is one of the most influential wine regions in the world, but it can also feel intimidating. In this episode of The Wine Lab , Andreea explains Bordeaux through the
Send me your thoughts at ibotezatu5@gmail.com Wine is usually described through aroma and flavor, but some of its most important qualities are physical. This episode of The Wine Lab examines wine texture and mouthfeel: b
Send me your thoughts at ibotezatu5@gmail.com A glass of rosé often feels effortless - light catching a pale pink hue, a hint of summer in the air - but its story runs deeper. In this episode, we trace how rosé is shaped
Send me your thoughts at ibotezatu5@gmail.com Episode description Wine seems like one of the most plant-based products imaginable, so why are some wines not considered vegan? In this episode of The Wine Lab , we look at
Send me your thoughts at ibotezatu5@gmail.com What happens when wildfire smoke becomes part of the story of a wine? In this episode of The Wine Lab , Dr. Andreea Botezatu explores smoke taint through the eyes of the cons
Send me your thoughts at ibotezatu5@gmail.com What does it mean when a wine smells like rotten egg, burnt rubber, cabbage, garlic, or canned corn? In this episode of The Wine Lab , Dr. Andreea Botezatu explores sulfur an
Send me your thoughts at ibotezatu5@gmail.com This episode of The Wine Lab explores the long and layered history of women in wine. We move through ancient cultures, literature, religious life, art, Champagne history, and
Send me your thoughts at ibotezatu5@gmail.com Mousiness is one of the most elusive and unsettling faults in wine. Unlike many defects, it doesn’t appear in the aroma. Instead, it emerges after the sip, lingering on the f
Send me your thoughts at ibotezatu5@gmail.com Sometimes a glass of wine smells like dark fruit and spice. Other times, something unexpected appears — leather, earth, even a hint of barnyard. For some wine lovers, those a
Send me your thoughts at ibotezatu5@gmail.com Why does a wine sometimes smell like vinegar, or even nail polish remover? In this episode of The Wine Lab , Andreea explores the science behind volatile acidity , one of the
Send me your thoughts at ibotezatu5@gmail.com Is that wine flawed… or just different? In this episode of The Wine Lab , Andreea explores the difference between wine faults and flaws before turning to one of the most powe
Send me your thoughts at ibotezatu5@gmail.com Have you ever stood in the wine aisle holding a bottle and thought, “Am I overthinking this?” In this episode of The Wine Lab , Andreea unpacks why wine labels can feel so co
Send me your thoughts at ibotezatu5@gmail.com Piquette is one of wine’s oldest ideas and one of its newest obsessions. Made by fermenting grape pomace with water, this light, often sparkling wine has roots in ancient Rom
Send me your thoughts at ibotezatu5@gmail.com Ripasso wines are made by giving a finished Valpolicella wine a second pass through fermentation, pouring it over the grape skins left behind from Amarone or Recioto and allo
Send me your thoughts at ibotezatu5@gmail.com What happens when grapes are asked to wait? In this episode of The Wine Lab , we explore appassimento , the traditional practice of drying grapes before fermentation, and how
Send me your thoughts at ibotezatu5@gmail.com Orange wine often feels contemporary, even radical, yet its roots stretch back thousands of years. In this episode of The Wine Lab , we travel to Georgia, widely considered o
Send me your thoughts at ibotezatu5@gmail.com Welcome back to The Wine Lab . In this episode, we take a closer look at Marsala, one of the most misunderstood fortified wines in the world. Often dismissed as a cooking ing
Send me your thoughts at ibotezatu5@gmail.com Vermouth is everywhere, yet rarely examined on its own. Often encountered through classic cocktails rather than the glass itself, vermouth plays a defining role in balance, a
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The Wine Lab is hosted by Andreea Botezatu. The show is categorised under society (culture) and has published 45 episodes.
The Wine Lab has published 45 episodes.
The Wine Lab regularly covers society, culture, documentary. It sits in the society category, with a culture focus.
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Episodes of The Wine Lab average 15 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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