James Scarcebrook runs the blog The Intrepid Wino, which is a chronicle of his journeys to various wines and regions across the globe. He has been working in the world of wine since 2004, as well as an experienced expert at discovering, tasting, and, perhaps most importantly, drinking great wines.
James, What was it that inspired you to start your blog?
I was on a trip around the world to visit vineyards and wineries across three continents. I was prompted to write a write about my travels. I wrote about each wine producer I saw, and I shared my thoughts about them. When I returned, I maintained the blog, as well as the launch of the YouTube channel and podcast.
What types of wines do you prefer?
Italian wines, as well as Australian wines made of Italian wine grapes. I love their lightness, freshness, and drinkability. However, they can also show intriguing savory flavor and savory flavor. Honest everyday wines are what I like the most as they are ones that everyone would like, not only the ultra-rich.
Are there any regions that surprised you with the quality of the wine that they make?
Portugal truly surprised me, not just by the quality but also with the singularity of their wines, as well as their respect for the past and their authenticity. I’m always amazed by how great Sicilian wines are every year, and it is blessed with the most stable climate and a wide range of landscapes.
The Great Southern region in Western Australia is indeed a largely under-appreciated part of the country, in my opinion. I’ve also recently discovered the biodynamic wines that come from Styria within Southern Austria are quite charming.
Did you discover that the reputations of old wine-producing countries like France, Italy, and Spain were well-founded?
They’re definitely solid, but it is the exception that isn’t them. As with all regions, there are more well-known regions than others, which tend to have more reputable producers, but they also have more money and, as a result, there is a lot of value to be had in regions that are not regarded the same regard, if you’re willing to conduct some digging and locate the best winemakers.
Do you have a favorite Australian area for wine?
I’m pretty biased towards Victorian regions as I’ve spent nearly all of my existence in Melbourne, which is why you can access the wineries during day excursions. While it’s true that the Yarra Valley was the first place I visited, and I was employed there for a couple of years, the Mornington Peninsula will probably always be my favorite since it was where I had my first taste of the most exquisite Pinot Noirs in Australia, one of my favorite varieties.
After you’ve completed your tour, you’ve focused greater attention on the podcasts you have created. Can you describe the purpose of them?
When I was traveling by myself, I was in search of some companionship, so I was a podcast addict during my drive, and that was the moment I came up with the idea of a wine-themed podcast. I conducted research for about six months before launching The Vincast five years ago to be a conversation between me and a special celebrity guest every episode.
In essence, I listened to my discovery of someone’s history and influences. I wanted to ensure that those people attending the event would learn more about wine and its relationship to community and life and then search for more details about the person they were invited to join or an area they thought was particularly interesting.
I also started to open Australian as well as New Zealand wines on camera on my YouTube channel as well as my Facebook page. I’m just posting my initial impressions and what I liked or disliked about a wine.
Are there any interesting facts about winemaking or drinking that people need to know?
Technically, there isn’t a thing as a wine that is preservative-free. The byproduct of alcoholic fermentation is the formation of tiny quantities of sulfur dioxide (SO2) that affect an ingredient in the preservative. Therefore, all wines that have sulfites are required to declare them at the bottom of their labels. The most precise term is”no preservative ADDED.
