Stéphanie de Boüard grew up in the French medieval village of Saint-Émilion and had a big decision to make when it was time to decide who would take over one of the most famous and respected wineries in the world. She tells the story of what it was like to step into her father’s shoes and why she pursued a different career first. You can watch this episode on SOMMTV.com right now with over 500 hours of the best content on tje culinary world.

Introducing SOMM TV’s top wines of the year. We have argued, laughed, debated, and ultimately agreed—without major injury. Winemakers, sommeliers, writers, and the SOMM TV staff narrowed an entire year of tasting into ten wines that define our shared love of flavor, story, and value. For deeper dives, listen to the podcast, but here are the wines that defined 2025 for us. Congratulations to the wines that made our list!

To learn more about our picks, watch the collection on SOMM TV:
https://sommtv.vhx.tv/top-wines-of-2025

For the full list:
https://www.sommtv.com/2025wines

Egg Nog, that creamy, boozy, sweet drink people either love or hate makes its way down the chimney this time of year to remind us all why we have a gym membership. Where did this drink come from, and why does it hold such a nostalgic place during the holidays? On today’s episode join Jason Wise & Forbes writer Jessica Dupuy as they dive into the story of this holiday drink we call Egg Nog. For the base recipe by Morgan Weller of Marfa Spirit Company (https://www.themarfaspirit.com/) mentioned in the episode go here: https://jeffreymorgenthaler.com/egg-nog/

For Morgan’s Yoakum Egg Nog mentioned in the episode:

5 egg

2 cups bourbon

1 cup buttermilk

1 cup heavy cream

2 oz. sorghum vinegar (2:1 ratio Muddy Pond Sorghum and Steen’s Cane Vinegar)

2 oz. corn husk simple syrup*

Nutmeg to garnish

Be sure to chill all ingredients well before making. In a large bowl, beat eggs. Whisk in remaining ingredients until frosty. Pour into a pitcher and serve with a dash of nutmeg.

*Corn Husk Simple Syrup

Dissolve 2 cups of sugar into 1 cup of hot water in a sauce pan over medium heat to make a rich simple syrup. Remove from heat. Set a dozen dried corn husks into the pan and let steep for thirty minutes. Remove husks and discard. Add 1 tablespoon of Everclear. Chill simple syrup in refrigerator; will keep indefinitely.

Don’t forget to go to www.SOMMTV.com or on any SOMM TV app to watch the 2025 Napa Valley Vintage report for free right now!