Episodes

  • 2024 Harvest: The Grit and Glamour of Winemaking
    Sep 27 2024

    In this episode of the Drop the Check winemake Robbie Meyer explains the physically demanding nature of the harvest season for winemakers and how their fashion choices often reflect their work environment.


    Robbie and Mike also discuss the revolutionary role of technology in grape processing, yet how the essential human element remains in wine production.


    Chapters


    00:00 Introduction to Harvest Season and Winemaking Fashion

    03:13 The Reality of Harvest Work

    05:49 Fashion Trends Among Winemakers

    09:05 The Impact of Climate on Harvest

    11:46 Current Harvest Update and Techniques

    15:05 The Role of Technology in Winemaking

    17:47 The Human Element in Wine Tasting

    21:12 The Importance of Community in Winemaking

    24:05 Celebrating the End of Harvest

    26:53 Conclusion and Future Discussions



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    1 hr and 11 mins
  • Chef Jake Johnson
    Aug 12 2024

    Del Dotto Vineyards Chef Jake Johnson joins winemaker Robbie Meyer to talk about being a chef that, instead of having wine that is paired with food, making food to pair with wine.

    They also discuss influences from pop culture and media. Shows like The Bear, Drops of God and Charles Chips and The Swanson man!

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    1 hr and 28 mins
  • Andrew Levi
    May 2 2024

    Band of Angels' Andrew Levi joins winemaker Robbie Meyer to discuss romanticized ideals of the winemaking industry and how the pain of reality evolved to providing musical instruments for children.

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    1 hr and 25 mins
  • Drop the Check Leftovers - It's been a minute
    Apr 12 2024

    Wine great Robbie Meyer coaches Mike on growing a grape vine called Bud Wood that has been moved from Napa to Atlanta.

    Robbie also introduces his own new family member.

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    59 mins
  • Chef Greg Frey
    Feb 23 2024

    What's it like to be the chef to stars at the most iconic spa in the world?

    Chef Greg Frey sits down at the table to discuss his place at the historic Golden Door spa and how providing a healthy mindful presentation and building a strong food sourcing base with relationships with local farmers, fisherman and ranches, enhances the experience.

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    1 hr and 18 mins
  • Drop the Check Leftovers #3 - When is wine wine?
    Feb 16 2024

    Robbie and Mike take a seat at the table to discuss the complicated distinction of when juice becomes wine, which leads to a deeper discussion about the nature of inspiration which becomes art, and is this sustainable when art becomes in demand and monetized.

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    1 hr and 3 mins
  • Drop the Check Leftovers #2 - Wine & Weather
    Feb 8 2024

    Will the changing climate affect the taste of your favorite wine?

    As dinner service starts, Robbie and Mike take a seat in the back of the kitchen to discuss how weather affects wine.

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    56 mins
  • Kent Jarman
    Jan 12 2024

    Wine and Bourbon maker Kent Jarman grabs a seat at the table for conversations in early experiences with beer and liquor, the story of bourbon production, the role of palate and trust in tasting and evaluating, the psychological effect of trusted recommendations, the scarcity and uniqueness of craft bourbon, bourbon as a beverage rather than a food pairing, the craftsmanship and variation in bourbon production. 

    Takeaways

    • Maintaining a positive mindset can be challenging and requires effort.
    • The story of Sisyphus illustrates the difficulty of continuous effort and the importance of perseverance.
    • Topo Chico has become a popular beverage with limited availability.
    • Louisiana culture has a strong influence on food and beverage, but wine and bourbon production is still limited in the region.
    • Tastemakers play a crucial role in the food and beverage industry, as their expertise and recommendations can guide consumer choices. Southern hospitality and trust are

    Chapters

    00:00 Introduction and Happiness

    01:08 The Difficulty of Maintaining a Positive Mindset

    02:07 The Story of Sisyphus

    03:44 The Run on Topo Chico

    04:39 Introduction of Kent Jarman

    05:16 Kent's Background and Love for Wine and Bourbon

    06:46 The South-Centric Nature of the Show

    07:46 The Story of Sisyphus and the Illuminati

    08:45 The Secretive Nature of the Louisiana Food and Beverage Industry

    09:31 The Popularity of Topo Chico

    10:19 Kent's Introduction to Topo Chico

    11:13 The Scarcity of Topo Chico

    12:19 The Different Roles in the Wine and Bourbon Industries

    13:44 The Role of a Vigneron

    15:14 The Perception of Goodness

    16:44 The Different Roles in the Wine and Bourbon Industries

    17:44 The Appreciation of Bourbon and Whiskey

    20:17 The Psychological Aspect of Appreciating Food and Beverage

    21:20 The Influence of Louisiana Culture on Food and Beverage

    23:20 The Slow Trickle of Wine and Bourbon Production in Louisiana

    24:30 The Challenges of Growing Grapes in Louisiana

    25:59 The Cultural Significance of Food and Music in Louisiana

    26:37 The Slow Growth of Wine and Bourbon Production in Louisiana

    28:16 The Perception of Goodness in the Food and Beverage Industry

    29:44 The Appreciation of Bourbon and Whiskey

    31:14 The Evolution of Bourbon and Whiskey Preferences

    33:18 The Psychological Aspect of Appreciating Food and Beverage

    36:20 The Evaluation and Sourcing of Bourbon

    40:15 The Influence of Tastemakers in the Food and Beverage Industry

    45:19 The Gatekeeping Role of Tastemakers

    47:56 The Perception of Goodness and Expertise in the Wine Industry

    50:15 The Production of Bourbon for Steph Curry

    52:44 Southern Hospitality and Trust

    54:20 Comfort and Connection with Australians

    54:49 The Value of Expensive Bottles

    56:02 The Importance of Recommendations

    57:02 Cult Wines and Scarcity

    57:49 Unique Aging and Barrel Variations

    58:19 Food and Cooking Skills

    01:00:05 Bourbon as a Social Drink

    01:01:22 Craft Distilleries and Small Batch Bourbon

    01:02:51 The Mystery and Fun of Distilleries

    01:06:21 Variation and Uniqueness in Bourbon and Wine

    01:09:20 Cooking Competition and Future Guests

    01:12:43 Setting the Menu and Closing

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    1 hr and 14 mins