I'm Levy Dalton and this is all drink to that where we get behind the scenes of the wine business. Oh, Peter Leam is here today in the studio, Peter Leam is here today in the studio, Peter, is the author of a fantastic book that's about to arrive at bookstores this fall about the subject of Sherry and he's also the

author of copious information about the Champaign region and its producers at

Champagne guide dot net one of the most fascinating intellects in wine, I think,

someone who really spends a lot of time doing the kind of thinking that's all too rare in the business

and somebody who has in many ways pioneered regions before they

became more popular through his interest in Riesling and at one time Burgundy.

Peter, thanks for joining us today. Thanks for being here. Thank you, many.

I know we could jump right in on the wine side, but I thought it might be kind of interesting to talk a little bit about tea and your appreciation of that subject.

How did you first sort of start searching out more information about tea and where did it lead you?

I think that, you know, I think I've been drinking tea longer than I've been drinking wine and even in terms of fine tea I think my experience with that has been longer than my experience a fine line.

There are many parallels that you can draw between the two.

Certainly ideas about Terwar, ideas about artisanality, ideas about

specificity of place and style and producer and things like this.

One of the big differences is that

specificity in the T world is not nearly as sophisticated as it is in the wine world and so it makes it difficult.

I thought you were going to say that you usually get a lot more wasted when you drink tea.

Sometimes.

That's my big problem.

I get hammered on the tea.

Well yes, there is that peculiar form of tea drunkenness.

Yeah, right.

Where you've had so much and you couldn't possibly take a drop more.

...