Ep. 846 Julie Farricker & Gianluca Queroli's Questions | Everybody Needs A Bit Of Scienza

Warning warning. Warning. This podcast contains information in Italian language. Welcome to this special. Everybody needs a bit of Shen's edition of the Italian wine podcast. Here's the premise. The Italy international academy community members send us their questions for Via Chief Scientist thea Shansa. We record his answers, and Stevie Kim tries to keep him in line. Sometimes it works. Thank you for listening. Hello everybody. Welcome to Italian Wine Podcast. My name is Stevie Kim, and I'm here with Professor. Of course, that means science in Italian. It's it's it's amazing wherever I go, I find students, whether a winemaker or anologist or producer or everywhere I go, I find his student pretty amazing. So it is no wonder that he continues this mission in his life and he has become our chief scientist for Vineical International Academy. And because he doesn't really, really I think actually he does understand English, but he doesn't speak it. So we have our questions, this session called we created an episode. It's called everybody needs a bit of, and this is where anyone from our community can ask him a question. So today, we have a question from Julie Farker Faraker. I hope I'm not butchering her name. She's just become our Italian wine Ambassador, July of last year. She participated in the New York, Vineital International Academy. I hope she can, come over to Vinitally this year. In April. Question is this. Okay. Here's one. And I apologize if Professor Shenza has already discussed this. Which Italian grapes will be the most adaptable as producers deal with climate change? Or just how climate change will affect the Italian wine industry. The Alman tonic or el cataracto. Right? I'll it's a Okay. They complained to the the rebacca, the I am wondering if I should also piggyback the question from Janluca Cuaroli because it's quite similar. A broader question is how climate change is and or will be affecting the great growing and what the professor is expecting for fiticulture to be new trend. You know, the this. They component the the Okay. Stone, Pollo. Okay. I it's a You sound like a Americanisono Americanisono particle. I may debut. A TV. They made them onto Fort Worth. For separate. In America. The on on So that is a wrap for this episode of everybody needs a bit of hints. So don't forget to follow us on social media. In particular, we've opened a new mama jumbo shrimp YouTube channel. So please subscribe and follow us and comment and, you know, give us a thumbs up even even better. We're still we're struggling a bit with TikTok channel at the moment. It's mama jumbo shrimp, and also we've start, we have a Pinterest channel. Okay. Very good. That's it. Thank you so much. And that's a wrap. Until next time. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy, listen please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time, chi ching. Hi, guys. I'm Joy Livingston, and I am the producer of the Italian wine podcast. Thank you for listening. We are the only wine podcast that has been doing a daily show since the pandemic began. This is a labor of love and we are committed to bringing you free content every day. Of course, this takes time and effort not to mention the cost of equipment, production, and editing. We would be grateful for your donations, suggestions requests and ideas. For more information on how to get in touch, go to Italian wine podcast dot com.