About this episode
What do your favorite wines, cheeses, breads, and even kombucha have in common? Fermentation.
In this episode, Nick Elliott pulls back the curtain on the ancient, global, and totally fascinating process of fermentation. From how your favorite bottle of wine gets its start, to the tangy bite of kimchi and creamy smoothness of yogurt, this episode covers the science, culture, and delicious results of fermentation.
In this episode:
The difference between alcoholic, lactic acid, and malolactic fermentation
How yeast and bacteria transform everyday ingredients into bold flavors
Why wine grapes are ideal for fermentation (and how wild vs. commercial yeast changes the game)
His favorite wine and fermented food pairings—like Riesling + kimchi fried rice
How to host your own “fermentation night” dinner party
Whether you’re a wine enthusiast, a curious cook, or someone who just wants to geek out over sourdough and blue cheese, this episode is for you.
Connect with Nick:
Website: thewineguy.vin
Email: cheers@thewineguy.vin
TikTok | Instagram | Facebook: @thewineguy.vin
