Sipping Point Radio Show

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Laurie sits down with head brewer of Oliver Breweries,  Stephen Jones to talk about 3 of his amazing brews and expansion at Oliver Ales in Baltimore. Stephen Jones graduated from the University of Warwick, Coventry U.K., with Bachelors of Science (Honors) in Biochemistry. ...

29 April, 2015

This week we talking to Wine Entertainment superstar Rex Pickett author of Sideways—the book, the musical and of course the iconic movie. Then we’ll find out about the City Winery popping up around the country where they create the perfect pairing of food, wine and...

29 April, 2015

Listen in as Laurie Forster, The Wine Coach talks team building with wine, tastes a few great Spanish wines and breaks down the recent new of arsenic in wine. ...

11 April, 2015

Then Laurie catches up with Sonoma Winemaker Greg La Follette at the 2015 Charleston Food & Wine Festival to find how he makes world class wines that reflect the beauty of the vineyards. ...

21 March, 2015

This week Laurie's tasting some hometown brews with Hugh Sisson of Heavy Seas Beer. We’ll find out about some of the new things happening at Heavy Seas and how you can meet Hugh in person at the Harford Community College’s Wine Expo on Sunday! ...

23 February, 2015

This week Laurie is following through on her New Year’s Resolution to drink more Spanish Wine! She is joined in studio by Alvaro Palacios Muro from Bodegas Palacios Remondo in Rioja Spain. ...

19 February, 2015

This week we are gearing up for tomorrow’s SuperBowl with Baltimore’s best wings from Kisling's Tavern. We've got great wine and beer pairings for you whether you are rooting for the Seahawks, Patriots or just in it for the halftime! ...

31 January, 2015

Priest Ranch Grenache Blanc 2013, Napa Valley $22 Winemaker’s Notes: This wine has bright aromas of melons and honeysuckle. The palate is crisp with good acidity, a touch of tannins, and bright stone fruits. This unique wine from the eastern hills of the Napa Valley...

17 January, 2015

Alb de Purcari will perfectly complement fish and seafood, white meat cooked on grill; may be served as an aperitif or together with dishes from snails, frogs, mussels and oysters, with black and red caviar; asparagus, cauliflower, artichokes, lettuce, pineapples and apples are greeted; ...

03 January, 2015