New Zealand audiences will soon get a taste of Niagara wine country when Cork Screwed makes its debut in Kiwi country.

The Canadian TV show, created by Ralph deGroote and Patrick Gagliardi, shines a light on Niagara’s wine country, following along as the two men learn all about wine. In 11 episodes, spread across two seasons that originally aired on Bell FibeTV1, deGroot and Gagliardi visit wineries and vineyards across Niagara, speaking directly to the people who grow grapes and make wine. No question is off limits.

The co-hosts opted to produce the show themselves so they could re-license it once their exclusivity with FibeTV expired. The first bite so far is a TV station in New Zealand. The pair announced the good news at a premiere party for season two held at PondView Estate Winery.

Their basic approach to wine, Gagliardi said, is what makes the show so accessible to people — regardless of where the viewers live.

“We don’t have a lot of the pretentiousness that’s typically associated with wine,” he said. “There’s no ego involved. We don’t pretend to know anything we don’t know, in fact it’s the opposite. We ask those simple questions many people want to know but are afraid to ask.”

In addition to visits to wineries across Niagara, the production has also teamed up with Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI) to share the science behind wine.

“It’s a wonderful relationship,” said Britt Dixon, communications officer with CCOVI. “The fact that we can educate people on wine industry research in a way that’s fun and accessible is great.”

While she admits the show is quite niche at the moment, she said it’s opened up the doors for CCOVI to partner with deGroot and Gagliardi on other events. Having the show shared with other markets, like New Zealand, is a big boost for all involved.

“There is such great work being done here and to have that added reach is just amazing. It’s a wonderful way to get our work out there.”

For more information on the show, visit corkscrewedtv.com.

by Melinda Cheevers  Niagara This Week – St. Catharines

Original Post: https://www.niagarathisweek.com/news-story/9777862–cork-screwed-goes-international/

Two Niagara personalities are continuing their deep dive on the region’s liquid bounty.

To be specific the bounty that comes via the fermented juice of grapes grown from Beamsville to Niagara-the-Lake. There’s a lot to know about Niagara’s wine industry, from pairing tastes to the science that makes it happen, all of which will be examined in Cork Screwed season two as hosts Patrick Gagliardi and Ralph deGroot continue their layman’s quest into understanding, and perhaps more importantly enjoying, Niagara’s vinicultural output.

“We have this beautiful playground of flavours and taste,” said Gagliardi, who just wrapped up shooting the second season of the Bell FibeTV1 show.

The upcoming season will continue much as the first, with the pair of everyday men exploring the depth and complexity of food and wine in Niagara from the viewpoint of the uninitiated. Both Gagliardi and deGroot conceptualized the show by drawing on their experience in the television arena. They wanted to do something at home and, while Niagara didn’t have tons of studio space, it did have a breadth of wine and food culture. The only thing was the pair didn’t know much beyond the fact red wine goes with red meat, and white with chicken.

“We came at it from zero,” said Gagliardi, explaining the show is a light-hearted exploration.

“It’s a fun way to learn about wine,” he said.

Every episode Gagliardi and deGroot team up with a wine maker and local chef or culinary expert to explore the tastes of various wines, and the food to match, before rounding it out with a little explanation of the science courtesy of Brock University’s Cool Climate Oenology and Viticulture Institute.

“You just have to explore and get out there,” said Gagliardi, noting with season two the pair had a little more time to pull everything together. This meant a deeper dive into the harvest process, including a frigid season opener concerning the ice wine harvest.

“It’s season one amped up,” he said, adding season two also boasts examinations of less predominate wines, including Gamay and sparkling.

Pilliteri Estate Winery partnered for the ice wine season opener, while 13th Street Winery will offer an in-depth look at Gamay. Sparkling wine will be front and centre, with an episode focusing on Jackson Triggs Niagara Estate. The season continues with an exploration of the Greenbelt, with the Friends of the Greenbelt Foundation. The first five episodes will wrap with an all-cab episode with Cabernet Sauvignon from Marynissen Estate Winery and Cabernet Franc from Pondview Estate Winery.

Season two of Cork Screwed will be available in September on Bell FibeTV1 and www.corkscrewedtv.com.

by Steve Henschel  Niagara-on-the-Lake, NiagaraThisWeek.com

Original Post: https://www.niagarathisweek.com/whatson-story/9537042–cork-screwed-takes-a-deeper-look-at-niagara-wines/

Their relationship with Niagara helped two friends germinate a new reality series that looks to shine the spotlight on Niagara’s wine industry.

It was an opportunity for actor and Niagara native Ralph deGroot along with Brock alum Patrick Gagliardi to pitch an idea to Bell Media that resulted in Cork Screwed, a five-part series that was showcased Saturday at the Sean O’Sullivan Theatre.

“I work as an actor, and people say you’re from Niagara, that’s wine country, that must be awesome,” said deGroot. “Invariably people would ask which is the best wine and winery which one should we got to.”

“We found ourselves saying we have no idea.

“I know where the wineries are, but I don’t know anything about wine.”

While not strangers to wine tours they still found the experience to be a bit intimidating.

“When a sommelier starts talking about the details it can discourage them (visitors) from coming back. It’s a bit of a barrier.

“There was no fun way to learn about wine, and up until last year I would just drink whatever my mother-in-law suggested,” joked deGroot.

The idea was to be a couple of approachable everyday guys who go into the winery and ask all the questions that you’re not going to ask.

“Sitting back on your couch (watching the show) you will learn a bit about wine, from a Canadian perspective and you will learn that Canadian wine is world class,” says deGroot. “Sometimes as Canadians we look to imports because we have the perception that imports are better, but that’s not necessarily the case.”

And specifically viewers will learn what Canadian wine labels look like as well as some of the names.

“Bell said we like the idea but leave it with us,” added Gagliardi. “And then last October we got a call asking are ‘you still thinking about it?'”

“We did market research used some of the winery’s research as well.”

DeGroot explained that they approached the wineries but with a comedic element.

“We connect food to wine, we have an executive chef that will say this works with this and we will do it.”

“People can watch us, they can’t experience the wine but they can see our face, it’s revelatory.”

Wine can improve food and food can improve wine.

The personas on screen are not like an Abbot and Costello, “they’re an exaggeration of ourselves” as Gagliardi described it.

“I’m probably the straight man, Pat is the idiot,” says deGroot. “We both like food but Pat is distracted by food.”

He describes the show as really light but one with the educational angle where they’re not scared to stop the process and ask what is a tannin for example.

“Bell was blown away with what they got, they looked at their viewership and the quality of production,” says deGroot.

So much so that they have been green-lighted for a second season of 10 episodes.

They both feel their success has been from their chemistry together and making people feel comfortable which is how they differ from a lot of other reality shows.

The screening was for their supporters, in particular the Cool Climate Oenology Institute at Brock university and people who don’t have access to the Fibe shows.

While the network has a short-term exclusivity, the pair own the content and are free to distribute.

Both feel there is an international opportunity for the show, which already reaches three million Canadians, to showcase the region’s world class wines and wineries.

by Bob Tymczyszyn,  The St. Catharines Standard

Original Post: https://www.stcatharinesstandard.ca/news-story/9038935-reality-series-cork-screwed-pops-open-at-screening/

How does a brand stand out in a very crowded market if 70% of its consumers don’t really understand the product they’re buying? This is the plight of the winery and the genesis of “Cork Screwed.”

In 2015, Pat Gagliardi and I pitched an idea to Bell Media. It was simple; most of our colleagues in the GTA assumed we knew all about wine because we live in the heart of the Niagara wine region. Well, we don’t. And the reality is those colleagues were asking us because they didn’t either. It turns out most people who enjoy wine really don’t know as much as they’d like. It sounded like an opportunity to us!

A simple concept with a twist. Most reality-based shows feature an “expert” who guides the viewer through the experience, from food to flipping houses. More often than not, however, shows about wine approach it from an enthusiast’s perspective, and newcomers are left scratching their heads as the dialogue flies right over them. The Tannins? Who are the Tannins?

Pat and I genuinely don’t know much about wine, and we thought that would be a great place to start. Partnering with a different winery every episode, we could ensure the dialogue stayed fun and approachable. Starting with the fundamentals, we’ll build with every episode, and viewers can take the ride with us. After all, wine is supposed to be fun, right?

We signed a deal with Fibe TV1 in January of 2018 to produce six non-exclusive episodes for a September airdate. We’d then be free to relicense it with other platforms, extend our reach and double up for Season 2 with 12 episodes. With the plan in place, we began working the plan.

We started by having a conversation with Jeff Chesebrough at Innovate Niagara and Kelly Provost from Economic Development at the Region of Niagara. That was our foundation. Fast forward six months and we’ve partnered with wineries; brought on board CCOVI at Brock University, the City of St. Catharines and several Niagara businesses and organizations; hired 15 skilled production specialists – and we’re almost finished producing Season 1 of Cork Screwed. A show about Niagara Wine, shot in Niagara exclusively with Niagara talent! From concept to completion, this is truly a homegrown Niagara collaboration that will be seen all over Canada!

It was not easy, but they say most things worth doing aren’t. For that reason, we are eternally grateful for the incredible support we received so far. To Innovate Niagara, Brock University, the regional and municipal governments, our amazing winery partners (both Season 1 and those already signed up for Season 2!), and myriad local businesses and organizations who’ve helped in so many ways, we say thank you!

Follow the journey @corkscrewedTV on social media or visit our website at www.corkscrewed.ca.

Cork Screwed takes a fun, lighthearted approach to learning about wine, and the two producer-hosts are the first to admit they didn’t know a whole lot when the project began.

“We talked to winemakers, grape growers, producers and the real scientists,” said Patrick Gagliardi (BA ‘13), a Brock alumnus who created the show with Ralph deGroot. “The people we worked with were so vibrant and engaging it was easy to absorb all of the information we were being taught.”

The Niagara natives visit a different winery in each of the five episodes. They learn about the history and geography of those wineries, explore different grape varietals and the science behind winemaking, and learn about wine and food pairings.

“By the end of the season it was way easier for me to understand a wine menu and some of the processes involved in its creation,” Gagliardi said. “I find myself constantly promoting Niagara VQA wines now that I know how unique and special this region is for growing grapes.”

The hosts turned to two CCOVI senior scientists, Jim Willwerth and Belinda Kemp, for help. They appear in each episode explaining things like how grapes are harvested, the process of fermentation and the meaning of terms like terroir. The pair worked to educate the hosts, and the viewers, while keeping the lessons fun and easy to understand.

“We needed an education partner who would break down the science behind what we were learning about in each episode. CCOVI was the real deal, hands-on, ground-to-glass Canadian authority on exploring and learning about wine,” said Gagliardi.

Cork Screwed opens at Brock University with the hosts meeting CCOVI Director Debbie Inglis, who introduces them to the expansive wine cellar in Brock’s Inniskillin Hall.

“After one meeting in the CCOVI cellar, it was evident that our mandates were aligned and that Brock University was the perfect place to start,” Gagliardi said.

“We had fun partnering with Patrick and Ralph on Cork Screwed to help breakdown the science of growing grapes and simplify the complex process of winemaking,” Inglis said. “Our scientists, and the show, did a great job presenting that information to people in an easy to understand format, while introducing them to the Niagara wine industry.”

They filmed the five episodes over six weeks this summer with a crew of Niagara workers, including other Brock alumni, camera operators Jade Robertson (BA ’16) and Adrian Dudziak (BA ’10), and media manager Taylor Zajdlik (BA ’15, MA ’17).

One of the episodes takes place at Henry of Pelham winery in St. Catharines, where brothers Matthew, Paul and Daniel Speck, introduced their Baco Noir.

Paul Speck, Henry of Pelham President, said the winery is celebrating its 30th anniversary this year and they were thrilled to participate in the show.

“It gives people a look at what we are doing here and introduces them to the region,” he said. “The show is done in an educational but also fun way, and we want people to have fun with wine as they learn about it.”

Cork Screwed is now available on Bell’s FibeTV1 and through the FibeTV app. The show’s creators are looking to relicense it to other companies and streaming services — like Netflix — after their exclusivity with FibeTV expires later this month. Bell has given the show the green light for a second season, which will feature 10 episodes.

CCOVI senior scientist Belinda Kemp explains grape harvest
and fermentation on an episode of Cork Screwed.

Original Article: https://brocku.ca/brock-news/2018/10/tv-show-shines-spotlight-on-ccovi-and-niagara-wine/

By Melinda Cheevers
Jul 13, 2018
Published by Niagara This Week – St. Catharines
View Original Article
Photo Credit: Patrick Gagliardi (left) and Ralph deGroot (right) are producer-hosts of a new show, Cork Screwed, filming now in Niagara. They’ll be talking wine wtih industry insiders like Southbrook Vineyards proprietor Bill Redelmeier. 

 – Melinda Cheevers/Metroland

A new television show filming in Niagara aims to give people an education about the wine industry from an outsider’s point of view.

The two producer-hosts, both Niagara natives, are the first to admit they don’t know a whole lot about wine and they’re hoping that will be the appeal of the show.

“We’re coming at it from level zero,” explained Patrick Gagliardi. “We’re talking to winemakers, grape growers, producers, we’re talking to the real scientists and we’re asking the questions everyone wants to know but it’s too daunting for them to ask, like what’s the difference between red and white wine? We’re breaking down those barriers in a lighthearted way.”

Gagliardi and St. Catharines native Ralph deGroot first pitched the show, Cork Screwed, a few years ago to Bell’s broadcast platform. While they didn’t pick it up at the time, the idea stayed on the shelf until fall 2017 when Bell reached out to the pair to revisit the idea.

“We went to Toronto and pitched it to them again and they loved the dynamic, they loved the idea,” said Gagliardi.

While both spend a lot of time working in Toronto, they live in Niagara.

“A lot of people think, by virtue of that, we should know a lot about wine. The reality is, we know nothing about wine,” said deGroot.

While there are plenty of reality shows out there featuring experts, such as house flipping and cooking shows, deGroot said all the hosts usually have some sort of built-in knowledge on the subject matter.

“Often times they’re talking way over the audience because they know too much. The idea is, coming in at an entry level,” he said.

The first shoot of the series was held at Southbrook Vineyards in Niagara-on-the-Lake where Gagliardi and deGroot chatted with proprietor Bill Redelmeier. With years of experience in the industry, deGroot said that even when Redelmeier tries to ‘dumb down’ his wine talk, he’s still speaking over the heads of many people who are still trying to learn.

“Our job is to really pull him back so the viewers can really understand the foundational aspects of wine and that will allow them to understand what they’re buying, certain things to look for on the shelf and give them more confidence in a restaurant or a wine aisle,” he said.

As for Redelmeier, he said there was a lot of appeal in participating in the show.

“We in the wine business, we focus on people that know a whole bunch about wine rather than growing the industry, growing the customer base. I think it’s really positive to put Ontario wine, to put Canadian wine in the forefront. To talk about it on the same level as most imports,” he said.

The show will air on Bell’s FibeTV1 this fall and will be available through the FibeTV app. Gagliardi and deGroot set up a production company so they could create the show themselves and are looking to relicense it to other companies and streaming services after their exclusivity with FibeTV expires.

Redelmeier said bringing positive attention to Ontario wine helps the industry as a whole.

“People ask who my competitors are and they expect me to say Jackson-Triggs and Pillitteri, but my competitors are Seagram’s and Labatt’s. If anyone is having a good experience drinking Ontario wine, it’s positive for Southbrook. If someone enjoys Southbrook, it’s positive for our neighbours as well,” he said. “The Ontario industry is incredibly important and my worry is, with a project like this, I’m supposed to simplify things and I talk way too much.”

For the first season, which will encompass six episodes, the show will visit six wineries across Niagara.

“We wanted to try and include the whole region,” said Gagliardi, noting they’ll be visiting St. Catharines, Niagara-on-the-Lake, and the Twenty Valley.

Another benefit of producing the show themselves? DeGroot said it meant they got to decide how it was made. For them, that meant staffing an entire crew of Niagara workers.

“That’s why we chose this — to have the control and, it sounds corny, to make a show about Niagara, in Niagara, with a full staff of Niagara professionals; 90 per cent of the time (Niagarans in the film industry) have to go to the other side of the lake to make a real pay cheque. We’d like to create something that brings more work to Niagara,” he said. “If we can do this, there are a lot of things we can centre a TV show around in Niagara. The most obvious seemed to be wine.”

The pair are hoping the show takes off and would like to make more seasons — they already have more wineries on board who are willing to be featured in future episodes. As for an audience, deGroot said he thinks it’s something that will appeal to everyone.

“Seventy per cent of the wine buying public don’t know as much about wine as they’d like,” he said. “Our job is to keep it light. If you’re not really into wine but you just want to know a little more so when you’re in a restaurant you can order a bottle, you’re not necessarily going to take a course at Brock University — even an online course. When you go online you’re listening to a sommelier discuss this or that, right away you’re either bored or it’s going over your head because the language is going right over your head. Our job is to keep it light and fresh so that people don’t even realize they’re necessarily learning.”

For updates on the show, follow along on social media: @CorkScrewedTV on Twitter and Cork Screwed on Facebook.