Ep. 874 Erin DeMara Question | Everybody Needs A Bit Of Scienza

Welcome to the Italian wine podcast. This episode is brought to you by Vineetili International Wine and Spirits. The fifty fourth edition of Vineetili was held from the tenth to the thirteenth of April. If you missed it, don't worry, go to benitely plus dot com for on demand recordings of all the sessions from the exhibition. Warning warning. This podcast contains information in Italian language. In the past, this podcast contains information in Italian, chinchin. Welcome to this special. Everybody needs a bit of Shenza addition of the Italian wine podcast. Here's the premise. The Italy International Academy community members send us their questions for Via chief scientist professor atillo Shenza. We record his answers and Stevie Kim tries to keep him in line. Sometimes it works. Thank you for listening. Hello, everyone. It's another epic out of everybody needs a bit of Shinsa. My name is Stevie Kim, and I host a series called everybody needs a bit of Shinsa, Shinsa, because it stands for Professor, Shinsa. Yet science, professor science, And he is exactly that divine geneticist of Viticulture, Italian wine. And he's here with me in this book today, and we were just, chatting away because This next question comes from Aaron Demara. A very funny question. Funny. So the question is these are all great questions talking about the questions coming from his colleagues, but What we really want to know is does Professor Shinsa actually taste all the soil types that he researches? And if so, which soil tastes the best Okay. You know, pangro sassos interpretiva, and the and so. Yeah, because the support evolut or the the the the the most key on the cover. In effect, it's been Okay. Could you recommend the question because you know, so you know, supported the the the the the the last thing, and just value for No. I'll I'll ask Kessie Cama Gary Benerchuk, like my Santito. In New Jersey. Okay. It's a camera wine library. Okay. A coming chat to a customer YouTube channel. Okay. Okay? Well, that wasn't bad. I always talk about it. The terra la, the dirt, the soil, the spine, New Jersey wine right here. That's right. You gotta eat the dirt, because that's how you really get in there. That's how you know where it's coming from. Because it's, you know, ninety nine crystal, baby. I get the dirt on ninety one. I don't know. So is this you know. To have Okay, Erin. You just gave us a great, great idea to do the sketch. We'll do it once. We'll actually taste different soils, or maybe we'll start with the rocks. But, thank you for that funny question. I kinda made my day. Aaron Demara. Okay. Andiamo sulu wine and food pairing? I think we will be looking at an account, and the account that you may have in particular. Right? Mhmm. We, but have actually interest on the is, Okay. Okay. That's it. From us, this is the episode of everybody needs a bit of Shinsa. We're here with, of course, Professor Atinio Shinsa. Our chief scientist also for a VINi International Academy. And he's with us every week. To answer a question from our Italian wine community. So if you have, you've got a question, send it away to Joy or Laika or myself, and we'll try to get that on to professor whenever we get a chance. That's it. So signing off here. It's a wrap for today. And please remember to follow us on mama Jamba shrimp, our YouTube channel, and our Instagram is now live as well it, mama jumbo shrimp. Italian wine podcast continues wherever you get your pods. Thank you very much. And that's a wrap. Thanks for listening to this episode of the Italian wine podcast brought to you by Vineetly International Wine and spirits exhibition, the biggest drinks trade fair in the world. Remember to subscribe to Italian wine podcast and catch us on SoundCloud spotify, and wherever you get your pods, you can also find us at italian wine podcast dot com. Hi guys. I'm Joy Living Den, 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.