The Wine Lab
Andreea Botezatu
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About This Podcast
A sciency podcast series about wine, chemistry, flavor, smell and everything in between hosted by wine and sensory scientist, book worm and food aficionado, Andreea Botezatu.
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Recent Episodes
Alsace: White Wine with History, Acidity, and Soul
Send me your thoughts at [email protected] is one of France’s most distinctive wine regions: deeply French, shaped by Germanic influence, and known for aromatic white wines that can feel…
A River Runs Through It: The Wines of the Loire Valley
Send me your thoughts at [email protected] this episode of The Wine Lab, we travel through the Loire Valley, one of France’s most diverse and historically layered wine regions. Following the…
Burgundy Explained: Pinot Noir, Chardonnay, and the Power of Place
Send me your thoughts at [email protected] this episode of The Wine Lab, we continue our series on the great wine regions of the world with Burgundy, or Bourgogne, one of France’s most…
Bordeaux Wines Beyond the Château: Grapes, Climate, and Blending
Send me your thoughts at [email protected] is one of the most influential wine regions in the world, but it can also feel intimidating. In this episode of The Wine Lab, Andreea explains…
Grip, Weight, and Freshness: Understanding Wine Mouthfeel
Send me your thoughts at [email protected] is usually described through aroma and flavor, but some of its most important qualities are physical. This episode of The Wine Lab examines wine…
A Rosé by Any Other Name Would Taste as Sweet...or Dry
Send me your thoughts at [email protected] glass of rosé often feels effortless - light catching a pale pink hue, a hint of summer in the air - but its story runs deeper. In this episode, we…
Wait, Wine Isn’t Always Vegan?
Send me your thoughts at [email protected] description Wine seems like one of the most plant-based products imaginable, so why are some wines not considered vegan? In this episode of The…
Ashes in the Glass: Smoke Taint and the New Reality of Wine
Send me your thoughts at [email protected] happens when wildfire smoke becomes part of the story of a wine?In this episode of The Wine Lab, Dr. Andreea Botezatu explores smoke taint through…
Rotten Egg, Burnt Rubber, and Other Ways Wine Can Misbehave
Send me your thoughts at [email protected] does it mean when a wine smells like rotten egg, burnt rubber, cabbage, garlic, or canned corn? In this episode of The Wine Lab, Dr. Andreea Botezatu…
Women and Wine: From Ritual to Research
Send me your thoughts at [email protected] This episode of The Wine Lab explores the long and layered history of women in wine. We move through ancient cultures, literature, religious life, art,…
Of Mice and Wine: The Curious Case of Delayed Dissapointment
Send me your thoughts at [email protected] is one of the most elusive and unsettling faults in wine. Unlike many defects, it doesn’t appear in the aroma. Instead, it emerges after the…
Stable… or From the Stable? Understanding Brettanomyces in Wine
Send me your thoughts at [email protected] a glass of wine smells like dark fruit and spice. Other times, something unexpected appears — leather, earth, even a hint of barnyard. For some…
Why Wine Sometimes Smells Like Vinegar: The Science of Volatile Acidity
Send me your thoughts at [email protected] does a wine sometimes smell like vinegar, or even nail polish remover?In this episode of The Wine Lab, Andreea explores the science behind volatile…
Fault or Style? Understanding Oxidation in Wine
Send me your thoughts at [email protected] that wine flawed… or just different?In this episode of The Wine Lab, Andreea explores the difference between wine faults and flaws before turning to…
When Wine Labels Play Mind Games
Send me your thoughts at [email protected] you ever stood in the wine aisle holding a bottle and thought, “Am I overthinking this?”In this episode of The Wine Lab, Andreea unpacks why wine…
Second Round Wine: Piquette, Then and Now
Send me your thoughts at [email protected] is one of wine’s oldest ideas and one of its newest obsessions. Made by fermenting grape pomace with water, this light, often sparkling wine has…
Between Valpolicella and Amarone: The Science of Ripasso
Send me your thoughts at [email protected] wines are made by giving a finished Valpolicella wine a second pass through fermentation, pouring it over the grape skins left behind from Amarone…
Appassimento and the Art of Waiting
Send me your thoughts at [email protected] happens when grapes are asked to wait?In this episode of The Wine Lab, we explore appassimento, the traditional practice of drying grapes before…
Clay, Skins, and Time: Orange Wine in Georgia
Send me your thoughts at [email protected] wine often feels contemporary, even radical, yet its roots stretch back thousands of years. In this episode of The Wine Lab, we travel to Georgia,…
Marsala And The Reputation It Did Not Choose
Send me your thoughts at [email protected] back to The Wine Lab. In this episode, we take a closer look at Marsala, one of the most misunderstood fortified wines in the world.Often…
Frequently Asked Questions
The Wine Lab has published 45 episodes since July 2025, covering topics in Arts, Documentary.
The Wine Lab is currently highly active with new episodes weekly. Average episode length is 10m.
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