I’ll Drink to That: Wine Writer Jasper Morris

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01.29.2019

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Episode 459 of I’ll Drink to That! was released recently, and it features Jasper Morris. Jasper is the author of the book Inside Burgundy: The Vineyards, the Wine, and the People, and he recently launched the website Jasper Morris Inside Burgundy.

Jasper Morris fell in love with Burgundy over a bottle 66 La Tâche. A notably good choice for an induction into a new stage one’s life. Subsequently he traded in Burgundy at his own import company and then for Berry Bros. & Rudd in the UK. Over the course of many years in the trade Jasper learned quite a few details about the individual Burgundy crus, and his 2010 book Inside Burgundy put down on the page the specifics. This interview finds Jasper reminiscing about his import days, as well as sharing his thoughts about some of the “big topics” of Burgundy today: winemaking trends, vineyard work specifics, premox, and the market for the wines, just to name a few. But the real strength of this discussion is in Jasper’s guided tour through the Côte d’Or, as he shares with listeners his thoughts about different Burgundy villages and crus. This topic was also the focus of Jasper’s book on Burgundy, so it is no surprise that he knows the territory quite well. If you’d like to hear more about, for instance, the different sectors of Nuits-Saint-Georges, this is an interview to check out.

Listen to the stream above, or check it out on Apple Podcasts, YouTube, Spotify, or (NEW!) Pandora for your mobile device.

I’ll Drink to That is the world’s most listened-to wine podcast, hosted by Levi Dalton. Levi has had a long career working as a sommelier in some of the most distinguished and acclaimed dining rooms in America. He has served wine to guests of Restaurant Daniel, Masa, and Alto, all in Manhattan. Levi has also contributed articles on wine themes to publications such as The Art of Eating, Wine & Spirits magazine, Bon Appetit online, and Eater NY. Check out his pictures on Instagram and follow him on Twitter: @leviopenswine

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