Inside the Bunghole...A Journey through Wine

A deep exploration into all things wine, with a fun, friendly approach. From grapes, vines, regions, pairings, to the importance of the correct stem ware. Raise a glass with your hosts, Pam and James as they share with you in a genuine and inviting manner. You'll get good practical information, while learning the how's and why's without the snobbery.

Inside the Bunghole...A Journey through Wine is a arts podcast hosted by Pam and James, with 43 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Pam and James hosts Inside the Bunghole...A Journey through Wine, a arts show with 43 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

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  Episode #6

  S6E6 Bubbles, Business & Big Shoes: Remi Cohen’s Sparkling Journey at Domaine Carneros

  Jun 1, 202621 minS6

  <p>Send us Fan Mail</p><p>In this episode of Inside the Bunghole, the hosts welcome Remi Cohen, CEO of Domaine Carneros, for a lively conversation about sparkling wine, leadership, and the evolving California wine industry. Remi shares her path from New Jersey to California, studying at UC Berkeley and UC Davis before building a career in Napa Valley viticulture, winemaking, and winery management.</p><p>The discussion explores the unique terroir of the Carneros region, the legacy of legendary founding winemaker Eileen Crane, and the challenges of taking over as CEO during the height of the pandemic. Remi...

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  Episode #5

  S6E5 From Law Books to Wine Barrels: Natalie Bath Gets Deep in the Bunghole

  May 4, 202633 minS6

  <p>Send us Fan Mail</p><p>In this lively episode of Inside the Bunghole, the crew welcomes Natalie Bath of Rudd Estate, a Napa Valley native who traded LSAT prep for harvest season and never looked back. Natalie shares her unconventional path into winemaking—from pouring wine at a local French restaurant to chasing harvests across the globe—ultimately finding her calling in the cellar. Along the way, the gang uncorks plenty of laughs, including the usual cheeky banter and a few well-placed bunghole jokes. </p><p>Natalie dives into the realities of harvest life—long days, nonstop cleaning, and the...

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  Inside the Bunghole...A Journey through Wine

  S6E4 Scotty is literally leaving his thumbprint on the wine making scene!

  Apr 6, 202632 minS0

  <p>Send us Fan Mail</p><p>On this episode of Inside the Bunghole, we welcomed <b>Scott Lindstrom-Dake of Thumbprint Cellars</b>, a Sonoma County winemaker whose background in art deeply informs every bottle he creates. Scott shared his unconventional path into winemaking, which began in art school and evolved through curiosity, creativity, and a growing appreciation for wine as a form of expression. What started as a practical way to enjoy better wine on a student budget became a lifelong pursuit, with Scott ultimately transforming winemaking into an artistic medium—one rooted in balance, narrative, and personal identity, sy...

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  Episode #3

  S6E3 Have you ever wanted your own wine label? Let's talk!

  Mar 2, 202624 minS6

  <p>Send us Fan Mail</p><p>In this episode, Pam, James and German kick things off by introducing the concept of private label wines—what they are, how they’re made, and why they’ve become such an appealing option for restaurants, country clubs, businesses, and creatives who want a wine that reflects their own identity. </p><p><br/></p><p>German, shares his personal journey of building his own wine brand, emphasizing creativity, collaboration with winemakers, and the importance of authenticity. Pam and James discuss the business side as well—startup volumes, margins, branding, distribution laws, and why visual id...

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  Episode #2

  S6E2 Beaujolais Nouveau - a history of celebration!

  Feb 3, 202627 minS6

  <p>Send us Fan Mail</p><p>Hosts Pam, James and German are joined by wine expert Katie Finn, who explains the origins of Beaujolais Nouveau as a post-harvest celebration among French winemakers. The discussion covers how the wine is made using carbonic maceration—fermenting whole grapes in an oxygen-free environment—which results in a light, fruity, low-tannin wine meant to be drunk immediately rather than aged.</p><p>Katie dives deeper into why Beaujolais Nouveau tastes the way it does, describing its fresh, juicy profile, subtle fizz-like texture, and high acidity, which makes it especially food-friendly.</p><p>The epis...

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