Hi, winemaker and sommelier Anthony Metzger here. Here, at Wines of the World, we Skype
and record interviews with winemakers from around the world. Today, I am Skyping with
Marisa, a traveling winemaker from southern California. She has made wine in New Zealand,
Australia, and in California. So let's hear directly from her about her winemaking adventures.
Marisa, welcome to Wines of the World! Thanks for joining us today! Hello! So, you're
a traveling winemaker. You're a winemaker. Can you share with me a story involving wine
and adventure? It's fun to kind of explore the different locations that wine can be in
the world and how different everything is everywhere that you go. One of my favorite
places to visit right now that I like to go to, that's definitely an adventure every
time you go down there is Baja, California. That's my favorite place, but then wine
just can take you adventuring everywhere like I got to go adventuring in New Zealand. I've
been adventuring in Australia. With the job that I have now, I get to go adventuring in
Italy. Wine is somewhere, something that just takes you around the world like you literally
travel around the world just tasting wine. So what is your favorite kind of wine? My
favorite wines probably are, I really like Syrah. Yeah, I like the meaty, tobacco, kinda
really earthy fruitiness of it because I don't like the super fruit bomb wines as much as
I like the tobacco-y, thick ones. I love like the New Zealand style Sauvignon blanc, like
I like when people say it smells like cat pee. I like that. That's what I'm looking
for when I drink it. You're looking for the cat pee smell? Yeah, I like that in my
sauves, I don't know why. So, I'm going to throw a scenario at you, say for example,
a woman is going to have, a woman in her late twenties, early thirities, is going to have
some friends over on a Friday night, ten to twenty people from 8 P. M. to midnight. She's
going to serve appetizers. What kind of wine should she pick out to serve at this little
party or gathering? I would probably suggest like a couple of whites. Ok, so kind of have
a variety? Yeah, maybe like a dry like a Pinot Grigio or Pinot Gris and then a Chardonnay.
Ok, so those two whites would be pretty safe to serve at a dinner party? Yeah, I would
probably throw in a Sauvignon blanc too, maybe like three whites. So, a Pinot Grigio from
Italy, a Sauvignon blanc from New Zealand and a Chardonnay from California. Yeah and
what about red wines? Reds, dinner party, appetizers, I feel like women really like
Zinfandel. Girls around that age, women, they really like Zinfandel, at least my friends
do. More bulk style wine where it's going to be like something consistent. Sure. Like
a Menage a Trois style? Yeah, exactly. Menage a Trois is a wine made in Napa, California.
Yeah, yeah something like that cupcake wine. Something that has that drinkability factor
to it. Yeah. Ok, so here's another scenario that's different. What about a group of
guys who are getting together, noon, on a Saturday in July, it's 90 degrees out. They're
on the patio, they're grilling ribs. What kind of wine goes good with that scenario?
For that kind of a scenario, I would probably say Pinot Noir and the only reason that I
would say that is because my friends that their favorite beer is something like Coors
light. Yeah? Their favorite wine is Pinot Noir and it's like one of those light and
it's the only wine they'll drink and they'll only drink Coors Light, so like for me that's
what comes to mind. I'm very proud of seeing guys like sipping on Rose or something in
the middle of the day. I mean, obviously, for my first thought for that scenario to
be like they'd be drinking beer for sure. Yeah, but if they wanted to drink wine, it
would be a Pinot Noir. But I think, yeah probably, a Pinot Noir, maybe like a Sauvignon blanc.
Yeah, the Pinot Noirs, you know I've had some to that when you get to that more commercial
scale, they're good if you actually put them in the fridge for a little bit and then
you pull them out and they're slightly chilled, then if you throw it in the fridge for like
an hour before the guys come over or before the food is ready when you pull it out, especially
on a hot summer day and that can be a nice touch too. Yeah, that would be perfect. What
is it that you loved about making wine in Australia? It was cool to me, like all the
people out living out in the middle of nowhere and really experience the culture of being
in the outback of Australia. Yeah, kind of thing like driving down the street, seeing
kangaroos, like coming around a corner and seeing like thirty kangaroos, you know all
at once and then wild emus, like all on the same day is just crazy, but then like you're
trying to take pictures of the emus and you're terrified that there's a poisonous snake
like everything deadly is in Australia. Yeah, you gotta watch your back in Australia, especially
in the outback. Absolutely. Especially for me, Australia was like a really eye-opening
experience to like what mass production wineries have for common practice. So what's like
the best food and wine experience you've ever had? Seeing how you love both sides so
much. I think for me, one of the better food and wine experiences that I've had is again
going down to Ensenada, Mexico, then by Guadalupe the very first time I ever went there for
that reason with my boss. We went to one of the harvest parties, the las Minas, and they
have a bunch of parties every year in August like all the wineries will do their own thing
and then they have festivals and its really cool and that was the first time I ever went
down there and you know, I think going to Mexico, I was always so stereotypical on here
I am, half Mexican and I've been there, my mom's from there and I've spent a lot
of time down there, but it's still for me it was like tacos. Like, that's what they
eat, is tacos and then I go with my boss to this thing and we're driving out, I'm
like where are you taking me, like you trying to kill me off like where does this dirt road
go? I was kind of nervous and we pull up to this winery in the middle of nowhere, on a
dirt road and we walk up and there's like, you know, the huge, wood casks, the old school
ones, old wood tanks. They had turned it in little seating areas with like stairs that
go up and a seating area on top of the vineyard with lights on them and then they had like
a whole of prosciutto and they're cutting it and they're hucking like fresh oysters
and sea urchin and they have sangria and some white wines and so they're, you know, really
focused on serving the wine with the food and just embracing the culture and then we
sit down for an eight-course dinner like different wines with every course, my octopus, like
a baby octopus taco and I mean, it was just for me, that was like that the icing on the
cake. So I want to end with this one question is if you could drink a bottle of wine with
anybody on Earth, who would it be? Honestly, my answer would be Jesus Christ only because
His first miracle was turning water into wine and I just kind of want to know, like I think
that's why part of why wine is so important to me because of that one, you know, act,
should they call it the first truth, that was His first miracle to prove that you know
He was who He said he was. I just think that I would really like to talk to Him about it.
Well, thanks for joining the show today, I appreciate it! Yeah, thank you for having
me. Talk to you soon. Bye. Thank you for watching and I hope you enjoyed this week's episode
of Wines of the World. Make sure you check in next week as I'll be interviewing another
winemaker. If you have any questions that you would like me to ask a winemaker during
any of my interviews, just reach out to me through my social media accounts which you
can find on my website, Winesoftheworld.info. Be sure to check out my website tomorrow and
every single day of this week as I will be releasing some really fun, interesting wine
stories. Thank you and please be sure to subscribe.
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