Fall is harvest season in the wine world, and this was a great context for sharing our passion for grapes, and the fall flavors that complement them, on this live broadcast from Maynard’s Market & Kitchen, the home of Tucson’s Iron Chef!

Greg Shepard, Matt Russell, Will Olendorf & Iron Chef Brian Smith

Our celebrity co-host was wine authority Greg Shepard of Breakthru Beverage, who talked about the kinds of wines that he’s grooving on this fall. We also caught up with famed California winemaker Bob Blue of 1000 Stories Wines, who shared some fascinating small-batch stories about aging Zins in bourbon barrels. Will Olendorf, sommelier at Maynard’s, joined the conversation as well with information on his upcoming Grapes to Glass event, and Iron Chef Brian Smith revealed his perspectives on fall with a look at his new fall menu.

New on the Maynard’s fall menu: Crispy pork belly with barbecued tepary beans, Swiss chard, bread and butter cauliflower, and smoked bread crumbs. Boom!

True comfort at the center of the plate!

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