The Hybrid Grape Revolution for Elevating Sparkling, Fortified, and Dessert Wines

Hybrid grapes are unlocking new frontiers in American wine, revolutionizing what’s possible from sparkling and dessert wines—especially from cold climate regions. 

Join me as I uncork the secrets behind high-acid, aromatic varietals like La Crescent and Frontenac, with winemaker Mark Wedge and wine professional James, at the innovative Dancing Dragonfly winery.

Discover how these "new kids on the block” are shaking up the wine scene with traditional-method sparkling wines boasting vibrant acidity and unique flavor profiles that break away from rigid Champagne and Sauternes norms. 

Go behind the scenes on the centuries-old Solera system, and learn why hybrid grapes create dessert wines that balance sweetness, high alcohol, and freshness—winning over even those skeptical of dessert styles.

You'll hear why mastering modern wine knowledge is a practical power skill, not just for sommeliers, but for ambitious professionals looking to level up social and business capital. Experience how embracing regional, innovative winemaking can give you a confident edge at every table.

BY THE TIME YOU FINISH LISTENING, YOU’LL DISCOVER:

• How hybrid grapes are rewriting the rules for American sparkling and dessert wines, including wine styles you’ve never tried before.
• Why high acidity and lower tannins in hybrids produce wines ideal for both sipping and food pairing.
• What the Solera system brings to modern fortified wines and how that tradition merges with cold climate innovation.
• Actionable ways to use fresh wine knowledge as a strategic social asset—building confidence and influence (not snobbery).

MUST LISTEN TIMESTAMPS:

[00:02:10] Hybrid Grapes—The Secret to Bold New American Sparkling Wine
Why La Crescent and other hybrids are reshaping the sparkling wine landscape in US regions outside California.

[00:06:59] Solera System Reimagined: Making Modern Fortified Dessert Wines
Traditional meets innovation—how the ancient method delivers balanced dessert wines for today’s palates.

[00:17:23] Master Power Pairings: Why Acidity & Aroma Elevate Every Wine Moment
Unlock why high-acidity, aromatic hybrids transform pairing, cocktails and solo sipping—even for skeptics.

[00:21:47] Climate Resilience & Local Winemaking: The Future of Regional Wine
How hybrid varieties are setting the trend for sustainable, adaptable, and unforgettable wine experiences.

[00:24:30] Wine Confidence as a Power Skill: How to Command Any Table
Transform practical wine fluency into social capital and influence as a leader, negotiator, or host.

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Transcript

Kristi Mayfield (00:00)
When I used to think of sparkling wine, the first thing that came to mind was of course champagne. When it came to sweet wines, of course, Sauternes. But what if I told you that there were new regions right here in the good old US of A producing amazing traditional method sparkling wines, as well as some unbelievably fresh and lovely dessert wines out of

hybrid grapes.

Kristi Mayfield (00:49)
admit it, when I'm exploring new wine regions, I tend to stick to things like still wines, wanting to know a little bit more maybe of new varietals or way traditional varietals might taste in a new region, a new climate, or just under new winemaking techniques. However, what I am going to share with you today is how sparkling wines and dessert wines can also be

Amazing new styles for you to try in an unpredictable and non-traditional way with hybrid grapes as we continue last week's episode with the Dancing Dragonfly team.

Kristi Mayfield (01:32)
I am back.

In-person participant 1 (01:32)
I am back.

Kristi Mayfield (01:33)
at Dancing Dragonfly and we're going to continue our conversation with James and Mark today but we're going to move away from the still wines and spend a few minutes talking about some of the other styles of wine that have become tremendously valuable in your portfolio and obviously from a regional perspective going back to hybrid grapes some of the unique characteristics very high acidity potentially lower in tannin and so what else beside a traditional still wine

In-person participant 1 (01:33)
at Dancing Dragonfly and we're going to continue our conversation with James and Mark today but we're going to move away from the still wines and spend a few minutes talking about some of the other styles of wine that have become tremendously valuable in your portfolio and obviously from a regional perspective going back to hybrid grapes some of the unique characteristics very high acidity potentially lower in tannin and so what else beside a traditional still wine

Kristi Mayfield (02:02)
can you make from these varieties and why are they ideally suited to do so? So over to you, Mark. You're the winemaker. Well, as your listeners might have guessed, sparkling wines fit very nicely into that portfolio. And we're very fortunate that the owners here have

In-person participant 1 (02:02)
can you make from these varieties and why are they ideally suited to do so? So over to you, Mark. You're the winemaker. Well, as your listeners might have guessed, sparkling wines fit very nicely into that portfolio. And we're very fortunate that the owners here have

Kristi Mayfield (02:23)
have an adventurous palette and want to explore multiple styles, whether it's sparkling or fortified or, you know, the list goes

In-person participant 1 (02:23)
have an adventurous palette and want to explore multiple styles, whether it's sparkling or fortified or, you know, the list goes

Kristi Mayfield (02:32)
When I started here in 2014, they had started a Champenoise program. It wasn't where it needed to be. We've taken it to the next level. think our first release was in 2016. What you're drinking right now is a 21 vintage.

In-person participant 1 (02:32)
When I started here in 2014, they had started a Champenoise program. It wasn't where it needed to be. We've taken it to the next level. I think our first release was in 2016. What you're drinking right now is a 21 vintage

and went into Terrage.

Kristi Mayfield (02:52)
and went into tirage

January or February of 22 and it disgorged last winter. So we are well beyond the that the French minimum for champagne we're doing

In-person participant 1 (02:55)
January or February of 22 and it was disgorged last winter. So we are well beyond the 36 that the French minimum for champagne we're doing

Lee's aging, dosage. It's entourage much longer than knee.

Kristi Mayfield (03:11)
Lee's aging, dosage. It's entourage much longer than the

In-person participant 1 (03:17)
what I'm still trying to figure out with it.

Kristi Mayfield (03:17)
What I'm still trying to figure out with it

is because of the varieties we use, and that's primarily La Crescent which is a very aromatic grape. Even with that amount of time with yeast autolization, we get just little touches of nut and brioche. I'd like a lot more. So I'm playing with whether or not La Crescent is the best variety.

In-person participant 1 (03:19)
is because of the varieties we use and that's primarily La Crescent, which is a very aromatic grape. ⁓ Even with that amount of time with yeast autolization, we get just little touches of nut and brioche. I'd like a lot more. So I'm playing with whether or not the La Crescent is the best variety.

But for a very aromatic sparkling wine, it works well.

Kristi Mayfield (03:42)
but for a very aromatic sparkling wine it works well.

In-person participant 1 (03:48)
you

Kristi Mayfield (03:48)
first of all the nose you do get the the aromatics of a traditional method long long aging on the leaves But it also has those delicate fruit Notes that it's almost like having a cobbler Yeah, it really does have that that prettiness to it. But then the aromatics there's a definitely a floral to the scrape. Yeah heavy floral

In-person participant 1 (03:48)
first of all the nose you do get the the aromatics of a traditional method long long aging on the leaves But it also has those delicate fruit Notes that it's almost like having a cobbler Yeah, it really does have that that prettiness to it. But then the aromatics there's a definitely a floral to the scrape

Kristi Mayfield (04:16)
but it's really pretty and there is I don't know what the RS in this or what if this is a this one's one's brut but it is it's it's 1.2 so it's the very bottom of the brut level we also from the same cuvee we do a brut nature which theoretically is zero and we do a demi sec again at the bottom of demi sec yet

In-person participant 1 (04:16)
but it's really pretty and there is I don't know what the RS in this or what if this is a this one's one's brut but it is it's it's 1.2 so it's the very bottom of the brut level we also from the same cuvee we do a brut nature which theoretically is zero and we do a demi sec again at the bottom of demi sec yet

brut is the most common. It's also the most common that people are going to find out in the wild. So right now is your portfolio using La Crescent or do you do any traditional methods partnering with any other parials right now? Currently not.

Kristi Mayfield (04:42)
it is the most common. It's also the most common that people are going to find out in the wild. right now is your portfolio using loquets or do you do any traditional methods sparkling with any other pariles right now? Currently not.

I'm going to be doing some trials. The nice thing, I guess, if you're a small producer and you want to venture into this,

In-person participant 1 (04:58)
going to be doing some trials. The nice thing, I guess, if you're a small producer and you want to venture into this,

you can do it without any real special tools. Yes. Where anything that's forced carbonation or charmat, that gets a bit more complicated. Yes. Now we play around with that, not charmat, but we do some forced carbonation wines as well, which are quick, easy, fun.

Kristi Mayfield (05:07)
You can do without any real special tools. Yes where Anything that's forced carbonation or charmat that gets a bit more complicated Yes, now we play around with that not charmat, but we do some forced carbonation wines as well which are quick easy fun we can we

In-person participant 1 (05:27)
We can do a lot of experimentation, but ⁓ if a producer out there wants to even try, not

Kristi Mayfield (05:27)
can do a lot of experimentation, but ⁓ If a producer out there wants to even try

not a joke, take a cuvee get yourself a jet stream and carbonate it

In-person participant 1 (05:37)
a joke, take a cuvee, get yourself a jet stream and carbonate it.

Kristi Mayfield (05:43)
in your lab and taste it. Yeah, the bubbles are enormous and they go away really quick, but you can very quickly get an idea of if the cuvee is suitable to...

In-person participant 1 (05:43)
in your lab and taste it. Yeah, the bubbles are enormous and they go away really quick, but you can very quickly get an idea of if the cuvee is suitable to

Kristi Mayfield (05:57)
to having CO2 pushing all those aromatics at you. Because you cannot cheat if you're doing a sparkling wine. That cuvee has to be perfect. Right, and also...

In-person participant 1 (05:57)
having CO2 pushing all those aromatics at you. Because you cannot cheat if you're doing a sparkling wine. That cuvee has to be perfect. Right, and also

Kristi Mayfield (06:10)
It's not just a two to three month experiment. You're talking two to three years before you're really getting it to the point where you want to release it. And that's a huge investment, not only of time, but it's a huge investment of capital to be sitting on to experiment with a different varietal. it takes a lot of guts to move out of your comfort zone. Right, right.

In-person participant 1 (06:10)
It's not just a two to three month experiment. You're talking two to three years before you're really getting it to the point where you want to release it. And that's a huge investment, not only of time, but it's a huge investment of capital to be sitting on to experiment with a different varietal. it takes a lot of guts to move out of your comfort zone.

And we also, know.

Kristi Mayfield (06:35)
And we also, know

we'll talk four to five lines as well, but you know, we, for one of our port style lines, we do a solaris system, which again, for a lot of folks might be a scary venture to like go, oh, this is something I'm gonna have to sit on for years and years and years and not really understand what it's gonna be.

In-person participant 1 (06:38)
talk fortified wines as well but you know we for one of our port style wines we do a Solera system which again for a lot of folks might be a scary venture that might go oh this is something I'm gonna have to sit on for years and years and years and not really understand what's gonna be

Kristi Mayfield (06:57)
Once it's bottled. Right, right and for our listeners, so the Solera system is an ancient tradition of wine making in the fortified

In-person participant 1 (06:58)
once it's bottled. Right, right and for our listeners so the Solera system is an ancient tradition of wine making in the fortified

arena where once you bottle some of it you are basically refilling that empty space in that barrel from the next

Kristi Mayfield (07:08)
arena where you bottle some of it you are basically refilling that empty space in that barrel from the next from this from the next

In-person participant 1 (07:16)
layer up and so as you keep going down it's a constant blending and so you're blending across multiple years maybe even multiple

Kristi Mayfield (07:16)
layer up and so as you keep going down, it's a constant blending and so you're blending across multiple years, maybe even multiple different

In-person participant 1 (07:26)
different batches or cuvées. So it's a cuvée upon a cuvée upon a cuvée, effectively, which is kind of that blending process. But it typically, when you think about the wine you're taking off of the Solera system and bottling,

Kristi Mayfield (07:26)
batches or cuvées. So it's a cuvée upon a cuvée upon a cuvée effectively, which is kind of that blending process. But typically when you think about the wine you're taking off of the Solera system and bottling,

What is the average age of the wine?

In-person participant 1 (07:43)
what is the average age of the wine?

So ⁓ currently ⁓ it's about eight years. ⁓ We've been here 13 years. the ⁓ winemaker prior to me had ⁓ put some fortified wine in, we use 500 liter pungents. ⁓ And they had started it. So there was a year, year and a half, ⁓ but.

Kristi Mayfield (07:47)
currently it's about eight years. Wow. We've been here 13 the winemaker prior to me had put some fortified wine in, we use 500 liter pungents. Okay. And they had started it so there was a year, year and a half but

It also took, frankly, me a few years to understand the concept of a solera system and then to actually build it. so currently we are two wide, six deep. Okay. So, and from those two wide, have solera A and B, we will take on average one half of each of those annually. Okay. So the goal is to get the average age up to close to 12 years. It's just going to take another

In-person participant 1 (08:10)
It also took frankly me a few years to understand the concept of a solaris system and then to actually build it and So currently we are two wide six deep. Okay, so and from those two wide we have slera A and B We will take on average one half of each of those annually Okay, so the the goal is to get the average age up to close to 12 years. It's just going to take another

Kristi Mayfield (08:40)
Four or five six right to get that done interesting and so tell us about So when we're talking about fortified wine it is fortified with Something that is at a much higher alcohol level than your traditional still wines. What are you using for your fortification? Up until last year. We were we were just getting a neutral grape spirit ⁓ from California so grapes a wine that was distilled to

In-person participant 1 (08:40)
Four or five six years to get that done interesting and so tell us about So when we're talking about fortified wine it is fortified with Something that is at a much higher alcohol level than your traditional still wines. What are you using for your fortification? Up until last year. We were we were just getting a neutral grape spirit. Okay from California so grapes a wine that was distilled to

Kristi Mayfield (09:08)
everclear status if you will. For easy understanding it comes in to us about 95 % pure alcohol. But it's made from grapes. That's the important part is not from grains. Last year we started distilling some of our own cuvees and we started using that. ⁓ Which grape were you using out of curiosity? That was it was a combination of Frontenac Blanc and a little bit of Brianna. ⁓

In-person participant 1 (09:09)
everclear status if you will, for easy understanding it comes in to us about 95 % pure alcohol.

But it's made from grapes. That's the important part, it is not from grains. Last year, we started distilling some of our own cuvées. And we started using that. ⁓ Which grape were you using out of curiosity? It was a combination of Frontenac Blanc and a little bit of Brianna, about two thirds,

Kristi Mayfield (09:37)
one-third. Interesting. the spirits from that are very nice. So much

In-person participant 1 (09:37)
one third. Interesting. the spirits from that are very nice.

fruit on the aromatics. Even though they're technically neutral,

Kristi Mayfield (09:42)
fruit on the aromatics even though they're technically neutral.

their worlds better than what we were getting. Now are you bottling the spirits now too? they're so good? We may or may not have a 10 gallon barrel sitting somewhere with sitting at 120 proof aging. Fair enough.

In-person participant 1 (09:48)
they're worlds better than what we were getting. Now are you the spirits now too because they're so good? We may or may not have a 10 gallon barrel sitting somewhere with sitting at 120 proof aging Fair enough.

Kristi Mayfield (10:06)
Maybe. Yeah. So these are processes that are hundreds of years old. You're now translating those with these newer varietals, kind of the new kids on the block. how are you, James, then able to translate that message? You've got this ancient process, but yet we're doing it in a completely different way. And what's the reaction from the tasting room perspective?

In-person participant 1 (10:06)
Maybe. Yeah. So these are processes that are hundreds of years old. You're now translating those with these newer varietals, kind of the new kids on the block. how are you, James, then able to translate that message? You've got this ancient process, but yet we're doing it in a completely different way. And what's the reaction from the tasting room perspective?

Kristi Mayfield (10:32)
or the wine club perspective. Yeah, you know, some of the attitudes towards pork-style wines in particular ⁓ have been actually very, very well received. ⁓ Especially, they're...

In-person participant 1 (10:32)
or the wine club perspective. Yeah, you know, some of the attitudes towards pork-style wines in particular ⁓ have been actually very, very well received. ⁓ Especially, they're...

Kristi Mayfield (10:47)
Sometimes it's an attitude towards ports that they remember grandma and grandpa drinking out of the jug and those extremely syrupy. Like grandma's sherry. Yeah, just that very thick heavy dessert line. What is beautiful about these grapes here is...

In-person participant 1 (10:47)
Sometimes it's an attitude towards ports that they remember grandma and grandpa drinking out of the jug and those extremely syrupy. Like grandma's sherry. Yeah, just that very thick heavy dessert line. What is beautiful about these grapes here is...

across the board. ⁓ Most producers up here, these port style lines are much lighter on the palette. There's still a lot of ⁓ these great notes are coming from them, but without cloying on your palette like those, old school ports that come in that people remember. And

Kristi Mayfield (11:04)
across the board. Most producers up here, these port style lines are much lighter on the palette. There's still a lot of ⁓ these great notes are coming from them, but without cloying on your palette like old school ports that come and that people remember. And

there is again some hesitance to it when we put out a paired flight or in the wine club shipment. But I gotta tell you, I would say a good 80 % of the time, once somebody tries it, they go, oh my God, I want more of that.

In-person participant 1 (11:23)
there is again some hesitance to it when we put out a paired flight or in the wine club shipment. But I gotta tell you, I would say a good 80 % of the time, once somebody tries it, they go, oh my God, I want more of that.

Kristi Mayfield (11:40)
please give me more of that. What's different then? So going from that really cloying, it's kind of the Riesling example that you used in our last episode. A lot of people have that perspective that Riesling is this cloyingly sweet, terrible wine, which I mean, I think there's a lot of beautiful sweet Rieslings, but that's just me. But is part of that the winemaking process Mark or is part of that going back to just the DNA of the hybrids themselves with the higher acidity?

In-person participant 1 (11:40)
Please give me more of that. what's different then? So going from that really cloying, it's kind of the Riesling example that you used in our last episode. A lot of people have that perspective that Riesling is this cloyingly sweet, terrible wine, which I mean, I think there's a lot of beautiful sweet Rieslings, but that's just me. But is part of that the winemaking process, Mark, or is part of that going back to just the DNA of the hybrids themselves with the higher acidity?

Kristi Mayfield (12:10)
levels etc. think that's exactly it. Frontenac is what many are using regionally for their fortified wines and again frontenac with its higher acidity can support a higher level of sugar which can support a higher level of alcohol ⁓ and the lower tannin certainly is not a detractor from a fortified wine especially on the tawny side.

In-person participant 1 (12:10)
levels etc. I think that's exactly it. Frontenac is what many are using regionally for their fortified wines and again frontenac with its higher acidity can support a higher level of sugar which can support a higher level of alcohol ⁓ and the lower tannin certainly is not a detractor from a fortified wine especially on the tawny side.

Kristi Mayfield (12:36)
back

In-person participant 1 (12:36)
back to that looking for balance across alcohol, acidity, and sugar. And if one of them overpowers, I should say the other, you get that either sticky sweet or something that just almost tastes fake when one's out of balance. Very cool. I was gonna say the other, we do two red parts of ruby and tawny. The tawny, of course, is what we've been talking about with the Sleris system.

Kristi Mayfield (12:36)
to that looking for balance across alcohol, acidity, and sugar. And if one of them overpowers, I should say the other, you get that either sticky sweet or something that just almost tastes fake when one's out of balance. Very cool. I was going say, other, we do two red parts of rubenia tawny. The tawny, of course, is what we've been talking about with the slur system.

We also do, I'm always looking for different ideas and things that others aren't doing. We have a couple of our friendly neighbors that do white ports. I wasn't really interested in going that direction.

In-person participant 1 (13:03)
We also I'm always looking for different ideas and things that others aren't doing. We have a couple of our friendly neighbors that do white ports. I wasn't really interested in going that direction.

Kristi Mayfield (13:17)
So I had read about this very ancient French production, Pinot des Chirantes. Most people haven't heard of it. I have not heard of it. Okay. I'll paraphrase. It's 1450 and James hears the seller hand that's in charge of emptying barrels from the prior year. Spirit barrels specifically.

In-person participant 1 (13:17)
So I had read about this very ancient French production, Pinot des Chirantes. Most people haven't heard of it. I have not heard of it. Okay. I'll paraphrase. It's 1450 and James hears the seller hand that's in charge of emptying barrels from the prior year. Spirit barrels specifically.

Kristi Mayfield (13:43)
But he's kind of laxed in his responsibilities. And he sends me the winemaker a barrel that still has two thirds full of spirits in it. And I'm tired because it's the end of Crush and we're trying to release barrels. So I don't check to see if James did his job.

In-person participant 1 (13:43)
But he's kind of laxed in his responsibilities. And he sends me the winemaker a barrel that still has two thirds full of spirits in it. And I'm tired because it's the end of Crush and we're trying to release barrels. So I don't check to see if James did his job.

Kristi Mayfield (14:01)
There's a little banter going on. So we fill it up with the crescent and the next spring we realized this didn't ferment. Why not? how's that? alcohol. Yeah, it never even got started. So kind of a, you know, it's serendipity, a happy accident. So Pinot, Pinot des Charans, instead of...

In-person participant 1 (14:02)
There's a little banter going on right since, huh? So we fill it up with a lacrescent and the next spring we realized this didn't ferment. Why not? so how... high alcohol. Yeah, it never even got started. So kind of a, you know, it's serendipity, a happy accident. So Pinot, Pinot des Charans, instead of...

Kristi Mayfield (14:24)
traditional fortified wine where you're fermenting some of the sugars down, maybe halfway, maybe two thirds, and then fortifying it.

In-person participant 1 (14:24)
traditional fortified wine where you're fermenting some of the sugars down, maybe halfway, maybe two thirds, and then fortifying it.

The Pinot, you're either starting straight up with juice or you're just fermenting it. In our case, because the sugars are quite high.

Kristi Mayfield (14:33)
The Pinot, you're either starting straight up with juice or you're just fermenting. And in our case, because the sugars are quite high,

fermenting it from 23 down to roughly 19, then stopping fermentation. So everything you taste in there, sweetness wise, is from the Crescent. So it leaves us with something, and now it also spends a little time on oak. So that's where some of the bouquet comes from. But sans oak,

In-person participant 1 (14:40)
fermenting it from 23 down to roughly 19, then stopping fermentation. So everything you taste in there sweetness-wise is from the Crescent. So it leaves us with something, now that also spends a little time on oak, so that's where some of the bouquet comes from, but sans oak

you have a cuvee that is more about aroma than bouquet.

Kristi Mayfield (15:01)
you have a cuvee that is more about aroma than bouquet.

If that makes sense. So you're smelling what the grape gives us without a lot of other influences. Now, the alcohol of course is an influence in that, and then the oak. Traditionally, that would be aged for a year or two. ⁓ And I guess I might...

In-person participant 1 (15:07)
that makes sense. you're spelling what the grape gives us without a lot of other influences. Now, the alcohol of course is an influence in that, and then the oak. Traditionally, that would be aged for a year or two. And I guess I might...

Kristi Mayfield (15:25)
of our clientele, the way this is done, younger, fresher, brighter, is going to be far more accepted regionally. And that has proven positive so far. one would think based upon the description you gave that one, the alcohol level would be super hot and it's not. You do feel the heat, but it's more like a nice, rosy flush. It's 17 and a half.

In-person participant 1 (15:25)
of our clientele, this is the way this is done, younger, fresher, brighter, is going to be far more accepted regionally. And that has proven positive so far. would think based upon the description you gave that one, the alcohol level would...

would be super hot and it's not. You do feel the heat, but it's more like a nice rosy flush. It's 17 and a half

or about. And it has all the things you talked about, but I don't notice, I don't scream sugar, I don't scream acidity. They really are very nicely paired in together. this is a dessert wine for the type of person who maybe says, don't like dessert wines because they're too

Kristi Mayfield (15:53)
Yeah, and it has all the things you talked about but I don't notice I don't scream sugar I don't scream acidity. They really are very nicely paired in together and this this is a dessert wine for the type of person who maybe says I don't like dessert wines because they're too

In-person participant 1 (16:12)
sweet. This fits really beautifully into that and I can think of a lot of things you could put this with. Well part of that too is the acidity

Kristi Mayfield (16:12)
sweet Yeah, this fits really beautifully into that and I could think of a lot of things you could put this with well part that too is the

that the crescent gives us. ⁓

In-person participant 1 (16:23)
that the Crescent gives us.

and those same things translate into ice wines. Yes. But another aspect that we've learned after we did the Pinot initially is there is a tiny bit of resurgence and your mixologist out there would be aware of this for wine cocktails. And I tried some this summer that I played around with. I had a bottle at home. I drink

Kristi Mayfield (16:25)
and those same things translate into ice wines. Yes. But another aspect that we've learned after we did the Pinot initially is there is a tiny bit of resurgence and your mixologist out there would be aware of this for wine cocktails. And I tried some this summer that I played around with. I had a bottle at home. I drink

almost

In-person participant 1 (16:55)
almost

Kristi Mayfield (16:55)
exclusively sparkling water. I haven't had pop in years.

In-person participant 1 (16:55)
exclusively sparkling water. I haven't had pop in years.

But I don't want to drink something that's 17, 18 % alcohol and I like bubbles. you know, 50, 50 Pinot and either a sparkling lemon or a blackberry water. It's fantastic. It works this time of year. It's apple season. It is really good with fresh apple cider. Nice. Nice. And I can see where these varietals, again, with that acidity, that's just the fact

Kristi Mayfield (17:00)
But I don't want to drink something that's 17, 18 % alcohol and I like bubbles. you know, 50, 50 Pinot and either a sparkling lemon or a blackberry water. It's fantastic. It works this time of year. It's apple season. It is really good with fresh apple cider. Nice. Nice. And I can see where these varietals, again, with that acidity, that's just the fact

bone of every single hybrid I've tried is going to hold up super well in both the wine cocktails as well as in any just individual pouring. I haven't really thought about it and in the last episode we were talking about just the shorter growing season here and obviously we all know the further north you go the colder it is so it has to be cold hardy but to be able to get to these levels of brightness

In-person participant 1 (17:30)
bone of every single hybrid I've tried is going to hold up super well in both the wine cocktails as well as in any just individual pouring. I haven't really thought about it and in the last episode we were talking about just the shorter growing season here and obviously we all know the further north you go the colder it is so it has to be cold hardy but to be able to get to these levels of brightness

Kristi Mayfield (17:57)
either you pull it off fairly early or it's got the natural acidity already and lower sugar to do the sparkling mines or if you leave it a little bit longer hang time to get a little bit more sugar and then stop the fermentation or whatever you want to do fortify it. ⁓ It sounds like

In-person participant 1 (17:57)
either you pull it off fairly early or it's got the natural acidity already and lower sugar to do the sparkling mines or if you leave it a little bit longer hang time to get a little bit more sugar and then stop the fermentation or whatever you want to do fortify it. ⁓ It sounds like ⁓

Kristi Mayfield (18:17)
Not only are hybrids something people should explore, if they're wanting more of an experience, they're wanting to step outside of traditional vitus vinifera varietals where we all know them. We've all had a Cab we've all had a Chard we've all had a Merlot.

In-person participant 1 (18:17)
Not only are hybrids something people should explore if they're wanting more of an experience, they're wanting to step outside of traditional vitus vinifera varietals where we all know that we've all had a cow, we've all had a shark, we've all had a merlot,

et cetera. But at the same point in time, from a winemaking perspective and also from just the general perspective of what we want wine to do, food and wine pairings, or even just sipping a beautiful wine on a great daylight

Kristi Mayfield (18:32)
et cetera. But at the same point in time, from a winemaking perspective and also from just the general perspective of what we want wine to do, food and wine pairings, or even just sipping a beautiful wine on a great day like

today, you're getting all of the best elements in hybrids wherein some of the more traditional varietals, if you wait too long to harvest them, or if your climate's just not right, your ripening season is too cool,

In-person participant 1 (18:47)
today, you're getting all of the best elements in hybrids wherein some of the more traditional varietals, if you wait too long to harvest them or if your climate's just not right, your ripening season is too cool,

Kristi Mayfield (19:01)
You're struggling. So it almost sounds like hybrids are even friendlier from a winemaking perspective than what we think of as traditional. So right now many of us bring in a little bit of vinifera to do blending with. Right. Rounds things out, gives us some

In-person participant 1 (19:01)
you're struggling. So it almost sounds like hybrids are even friendlier from a winemaking perspective than what we think of as traditional. So right now, many of us bring in a little bit of Venefra to do blending with. Right. Rounds things out, gives us some

tannin brings in some blue fruit which we tend to lack most of our.

Kristi Mayfield (19:16)
tannin, brings in some blue fruit which we tend to lack most of our...

profiles are more red. But James, don't you think it would be fun that sometime, maybe in the next 10 years, we're getting calls to have a juice or wine shipped out to California because they're just so tired of these flabby wines. And then, you know, instead of bags and bags of Tartaric, they're adding in some Frontenac or some Marquette. Would that be fun? That would be. I mean, coming full circle, Mark, that is really full circle.

In-person participant 1 (19:20)
profiles are more red. But James, don't you think it would be fun that sometime, maybe in the next 10 years, we're getting calls to have a juice or wine shipped out to California because they're just so tired of these flabby wines. And then, you know, instead of bags and bags of Tartaric, they're adding in some Frontenac or some Marquette. Would that be fun? That would be. I mean, coming full circle, Mark, that is really full circle.

concept. you know there there have been kind of those whisperings of of kind of big wine regions looking at what we've been doing because their climate's changing. I mean to Mark's point you know we a couple of other wineries we do a wine hangout once a month and we blind taste. Our little study group. Yeah a little study group and we will blind taste

Kristi Mayfield (19:48)
concept. you know there there have been kind of those whisperings of of kind of big wine regions looking at what we've been doing because their climate's changing. I mean to Mark's point you know we a couple of other wineries we do a wine hangout once a month and we blind taste. Our little study group. Yeah a little study group and we will blind taste

We'll pick a region or pick a style of wine, we blind taste and throw local wines in with these blind tastes. And we did one with Pinot Noir. And the consensus from a

In-person participant 1 (20:12)
We'll pick a region or pick a style of wine, we blind taste and throw local wines in with these blind tastes. And we did one with Pinot Noir. And the consensus from a

lot

Kristi Mayfield (20:25)
a lot of us was, know, they're, especially the warmer regions in California, there's just no backbone to the wine. And granted, our palates are really used to acidity up here. But even within the last 10, 15 years, it feels like some of those regions, the acidity has just ripened out of the grapes. And, you know, for those who seek out those wines, you know, there will be those regions that are going to go, oh, well,

In-person participant 1 (20:25)
a lot of us was, know, they're, especially the warmer regions in California, there's just no backbone to the wine. And granted, our palates are really used to acidity up here. But even within the last 10, 15 years, it feels like some of those regions, the acidity has just ripened out of the grapes. And, you know, for those who seek out those wines, you know, there will be those regions that are going to go, oh, well,

Kristi Mayfield (20:53)
Now what do we do? Well, you'll find this really interesting, just the, on that particular tasting, the fan favorite of the seven or eight people that were there.

In-person participant 1 (20:53)
Now what do we do? Well, you'll find this really interesting, just the, on that particular tasting, the fan favorite of the seven or eight people that were there.

Kristi Mayfield (21:03)
was a 10 and a half dollar pinot that was Georgian. The country, not the state. right, Yeah, it won by a significant margin. And we had some very nice pinot there. I think that speaks to the conversation we've been having around if you're a wine lover and you really want to understand everything a

In-person participant 1 (21:03)
was a 10 and a half dollar pinot that was Georgian. The country, not the state. right, right. Yeah, it won by a significant margin. And we had some very nice pinot there. I think that speaks to the conversation we've been having around if you're a wine lover and you really want to understand everything a

Kristi Mayfield (21:28)
can deliver. Sometimes you have to stop thinking about tradition and start thinking beyond that. And I'm seeing such great and exciting things happening here. You mentioned Finger Lakes. We're seeing it in Texas. mean Hudson Valley. Missouri's having a resurgence. There's so much going on, yet we see the industry overall having some struggles.

In-person participant 1 (21:28)
can deliver. Sometimes you have to stop thinking about tradition and start thinking beyond that and I'm seeing such great and exciting things happening here. You mentioned Finger Lakes. We're seeing it in Texas. mean Hudson Valley. Missouri's having a resurgence. There's so much going on yet we see the industry overall having some struggles.

Kristi Mayfield (21:55)
I think the industry could really benefit from more of an embracing what's new, different, exciting, and balance that with tradition. Not get away from tradition. We need that. We all learn from that. That's the core of the wine industry. But being more open to some of the new things that are going on, I think we're going to be bringing more and more people that...

In-person participant 1 (21:55)
I think the industry could really benefit from more of an embracing what's new, different, exciting and balance that with tradition. Not get away from tradition. We need that. We all learn from that. That's the core of the wine industry. But being more open to some of the new things that are going on, I think we're going to be bringing more and more people that...

Kristi Mayfield (22:19)
into wine because to me, wine is the natural connector. Yeah, sure. And yeah, being able to kind of flex our new young, you know, status also, I think can also aid a little bit in what

In-person participant 1 (22:19)
into wine because to me wine is the natural connector. sure and yeah and being able to kind of flex our new young you know ⁓ status also I think can also aid a little bit in what

Kristi Mayfield (22:36)
I see a lot within going back to, like I said last time, with the snobbery aspect. This is a liquid that we created 8,000 years ago to purify our water. Maybe sometimes we need to take this stuff back and not take it incredibly as seriously as we do. We can still be nerdy about it. We can still really enjoy it. But at the end of the day, we're farmers that are producing a product

In-person participant 1 (22:36)
I see a lot within going back to, ⁓ like I said last time, with the snobbery aspect. This is a liquid that we created 8,000 years ago to purify our water. Maybe sometimes we need to take this stuff back and not take it incredibly as seriously as we do. We can still be nerdy about it. We can still really enjoy it. But at the end of the day, we're farmers that are producing a product

Kristi Mayfield (23:06)
no different than anything else that comes. soybeans, I'm from Missouri. Corn, soybeans, I love it. If we talk more about embracing but also embracing regionality,

In-person participant 1 (23:06)
no different than anything else that comes. Corn, soybeans, I'm from Missouri. Corn, soybeans, I love it. And if we talk more about embracing but also embracing regionality,

Kristi Mayfield (23:23)
We have 40 acres of vines here, 2025 vintage is 100 % estate grown. We've never been below 60 % estate grown.

In-person participant 1 (23:23)
We have 40 acres of vines here, 2025 vintage is 100 % estate grown. We've never been below 60 % estate grown.

Kristi Mayfield (23:34)
required to have a majority percentage of Wisconsin grown fruit, but that has been the focus. And each year that we go, while we will still bring in vinifera for certain applications and certain blending, that's not the focus. The focus is to do the best we can with what we have. And there's always going to be some shortcomings within that. That's where we implement.

In-person participant 1 (23:34)
to have a majority percentage of Wisconsin grown fruit, but that has been the focus and each year that we go, well we will still bring in vinifera for certain applications and certain blending. That's not the focus. The focus is to do the best we can with what we have and if there's always going to be some shortcomings within that, that's where we implement.

Kristi Mayfield (24:02)
fruit from elsewhere in the plant. Great. from the perspective of steel wines,

In-person participant 1 (24:02)
fruit from elsewhere in the plant. Great. from the perspective of steel wines,

Kristi Mayfield (24:07)
I love high acidity wines. So maybe that's why I'm a little bit partial, but I think that everyone is looking for that transition back to some more freshness. I think they go year-round. I think they go, whether you're eating and drinking a glass of wine together or just having a glass by itself, acidity matters. And I think from a perspective of some of the global challenges we're seeing,

In-person participant 1 (24:07)
I love high acidity wines. So maybe that's why I'm a little bit partial, but I think that everyone is looking for that transition back to some more freshness. I think they go year-round. I think they go, whether you're eating and drinking a glass of wine together or just having a glass by itself, acidity matters. And I think from a perspective of some of the global challenges we're seeing,

Kristi Mayfield (24:35)
You guys probably are sitting in one of the nicest positions to really be at the forefront of some exciting things in the future. And I congratulate you guys on what you're doing here. And I can't wait to try some more wines. please come and try these, you know, cold climate hybrids that mean, you know, not only is it

In-person participant 1 (24:35)
You guys probably are sitting in one of the nicest positions to really be at the forefront of some exciting things in the future. And I congratulate you guys on what you're doing here. And I can't wait to try some more wines. please come and try these, you know, cold climate hybrids that mean, you know, not only is it

Kristi Mayfield (24:55)
something new, you you might just find a new grape that you're going to fall in love with. know, Cabernet is great, but not necessarily all the time. It's not everything. Yeah. It's not everything. And embrace, you've already is, the U.S. has already embraced nicely eating local. We can keep working on drinking local.

In-person participant 1 (24:55)
something new, but you you might just find a new grape that you're going to fall in love with. know, Cabernet is great, but not necessarily all the time. It's not everything. Yeah. It's not everything. And embrace, you've already is, a, the U S has already embraced nicely eating local. can keep working on drinking local.

Kristi Mayfield (25:18)
That's a great finishing point, Mark. Thank you for that. And thank you guys so much for your time. these last episodes have been really exciting and I personally am a huge fan of hybrids and I'm just looking forward to seeing what you guys continue to do. Awesome, thank you. Cheers. Cheers.

In-person participant 1 (25:18)
That's a great finishing point, Mark. Thank you for that. And thank you guys so much for your time. these last episodes have been really exciting and I personally am a huge fan of hybrids and I'm just looking forward to seeing what you guys continue to do. Awesome, thank you. Cheers. Cheers.

Kristi Mayfield (25:35)
This wraps up our two-part discovery of hybrid grapes and all the unique styles of wine that come from it, especially when we're talking about things where high acidity reigns king or queen. I know you've enjoyed this, so please do me the honor of sharing Everyday Sommelier podcast with your wine-loving friends.

You know they would love to tune in and I would be honored to have them here. I'd also love to announce we have changed our Instagram handle. It is now at Kristi, K-R-I-S-T-I underscore SIP Society Collective. You can find that in the show notes. So pop on over and follow us on Instagram as well.

and join www.sipssocietycollective.com. Pop on over sign up for our newsletter and stay in the know of all the exciting things to come with SIP Society. as we are wrapping up the year, we are also wrapping up the first year of Everyday Somalia podcast.

So in honor of our one year anniversary, just on the horizon, we are going to be releasing some of your favorite episodes over the next couple of weeks. if you haven't listened to them, you're gonna love them. And if you have listened to them, I know listening again will bring back great information that you can use while you learn wine your way.

Cheers.