The Best 5 Minute Wine Podcast

The series wraps by going back to the beginning. Maryse Chevriere opens with the closure debate and dismantles an old-school myth: you absolutely can have great wine under a screwcap — some of the world's best Rieslings are sealed that way. She gets the confusion, since screwcaps are also a cheaper closure found on inexpensive bottles, but her position is simple: if the wine is good, she doesn't care how it's sealed. Corkscrews have more flair, sure, and she offers a pro tip on the trickier wax-topped bottles — drive the corkscrew straight in rather than trying to peel all the wax off first.

Then a quiz question with real teaching value: when an expert calls a wine "approachable," they mean it's easy to drink and enjoyable right now — friendly, no curveballs. Not a polite way of saying cheap, though your greatest Barolo, Bordeaux, or Champagne probably isn't "approachable" in the same way. Think Tuesday-night wine rather than Friday date-night bottle.

Maryse also shares the human side: the close-minded customer she'd love to secretly test with a box wine, her genuine modesty about calling herself an illustrator ("I like to draw... it was a hobby"), and the James Beard Award she won in the humor category for the media awards — standing out as an illustrator among writers.

The payoff is the full-circle reveal. Forrest plays a mystery voice, and Maryse immediately identifies Master Sommelier Ian Cauble. It turns out her whole project traces back to him. While studying for her certified sommelier exam and clicking around Instagram, she was struck by how visually evocative — and delightfully silly — wine language can be. Coming to wine a little later herself and not always feeling like she fit in with the somm crowd, she found her own way to contribute. And Ian's iconic line — that a wine tastes like fresh cut garden hose — was so perfect it named the whole thing.

A fitting finale for the Wine-Curious: proof that the most memorable wine language comes from having fun with it.

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In Part 1, Keith laughs through a surprise call to a bed-and-breakfast in his hometown of Caboolture, Australia (where the locals are more sure about the Crocodile Hunter than the future superstar), talks about flying his mum and dad over for the CMAs, and admits the Aussie beers he still misses back in the States. He opens up about the Farmhand drought-relief broadcast beamed to Australia via satellite, his love of Farm Aid and Willie Nelson, and where his best song ideas tend to strike — the shower. Plus a caller phones in about the Somebody Like You video with Niki Taylor. A warm, funny, genuine snapshot of Keith Urban on the rise.

Show notes (timestamped highlights)

The montage intro and the "urban legend" welcome

The surprise call home to Caboolture — and Gloria's Crocodile Hunter mix-up

Bringing mum and dad over for the CMAs

The Aussie beers Keith misses: VB and Coopers (and a shot at Fosters)

Anaheim House of Blues and the Farmhand drought-relief satellite broadcast

Farm Aid, Willie Nelson, and why helping farmers touches everyone

Songwriting in the shower — and the "wet trail to the tape deck"

A caller rings in about the Somebody Like You video with Niki Taylor

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What started as a workaround for the cocktail licensing gap has evolved into something much bigger. Premium Blend's Agave Wine Collection isn't just a tequila substitute anymore — California restaurants are doing bottle service with it, customers are taking shots, and people are drinking it straight because at 48 proof, it's smoother with none of the burn.

In this episode, Gino Santos walks Forrest through:

The philosophy behind product development — Gino won't sell something he doesn't believe in himself

The full Agave Wine Collection lineup: Tequesta and Ginete (blanco-style), Guitarron (reposado-style), Guitarron Classico, Zapotec (mezcal-style), and El Guitarron Cristalino

Why the products are made from 100% blue agave sourced in Jalisco, Mexico — the same region as the world's finest tequilas

The evolution from masking the product in cocktails to serving it straight — and why that shift matters

How "wine snobs" remain a persistent challenge, and why the term "wine-based liquor" is a deliberate positioning decision

What Gino's day actually looks like as president: strategic, legal, and financial vision — thinking about next year, not today

A telling detail: Forrest signed up on the Premium Blend website and had samples at his door within 24 hours

The product has come a long way since the trade show days of convincing skeptics one sip at a time.

Learn more at premiumblend.com

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Maryse Chevriere a five-question, multiple-choice wine quiz, and her answers double as a myth-busting crash course.

Why do sommeliers have you taste before pouring the full glass? To check whether the wine is corked or flawed — and, honestly, to catch whether you simply don't like it. Maryse would rather figure that out early, pour the bottle by the glass, and steer you toward something you'll love than watch you pay for a bottle you'll never finish. And that returned bottle needn't go to waste: if it isn't faulty, let the staff taste it so they can sell it by the glass as a special. Everybody wins.

"Good legs"? It's about sugar and alcohol content — not quality, not price, and definitely not a Boston Marathon qualifying time. Maryse calls it a phrase you don't really need anymore, though it opens a lovely tangent about her dad, an old-school wine lover whose family hailed from Bordeaux and who was sure those were simply the best wines there were. As she learned the subject herself, she realized his confidence came from a narrow lens — but he enjoyed wine and had a good time, and sometimes that's its own kind of bliss.

Why swirl? To release the aromas — the contact with air wakes the wine up. She half-loves Forrest's alternate theory that you're summoning the flavor gods. On tasting technique, she suggests drawing in a little air like sipping through a mini cocktail straw (no gargling required) and letting the wine touch all points of your palate, since you taste different things in different places — without getting too fancy about it.

And sniffing the cork? Mostly theater. A cork smells like cork. If you want to know whether a wine is tainted, smell the wine in the glass, not the stopper — a lesson she picked up early in her training.

For the Wine-Curious listener, it's five minutes of permission to stop being intimidated by the rituals — and to understand what's worth doing and what's just for show.

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Sandwiches and cold milk. That's what greeted a five-year-old Gino Santos when the U.S. Coast Guard pulled his family off a sinking shrimp boat and brought them ashore in Key West. For a kid who had just spent the crossing crammed into a shrimp hold with his grandmother, it was heaven. That same resilience and hunger would define Gino's path decades later when he and his brother Henry built Premium Blend Cocktails from nothing. In this episode, Gino walks Forrest through:

The harrowing details of the family's escape from Cuba — a stolen shrimp boat, Soviet-era communism, a Bay of Pigs connection, and a Coast Guard rescue

His academic path through Stetson University and an MBA from the University of Miami

How a sales job with Oscar Mayer led him to discover a wine-based spirit product that nobody was marketing correctly

The origin of the Premium Blend partnership with his brother Henry, who was running a Colombian mining equipment company in Miami at the time

The critical role of Florida Distillers and a mentor named Chris Mitchell, who took a chance on two unknown entrepreneurs with no industry experience

Why education was Premium Blend's biggest early challenge — and how "getting the liquid to the lips" at trade shows and samplings changed everything

The wine-based cocktail space has exploded since the 90s, and Premium Blend was there at the beginning — grinding through skepticism one margarita at a time.

Learn more at premiumblend.com

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