{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2F99e549e0-99e549e0","width":444,"version":"1.0","type":"rich","title":"Episode 341: The New Wine Rules with Jon Bonné","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/b1cdf7ba-9bb6-4973-ad35-2e4a8282404d/1516742077artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/b1cdf7ba-9bb6-4973-ad35-2e4a8282404d\" height=\"200\" width=\"100%\" title=\"Episode 341: The New Wine Rules with Jon Bonné\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today's episode of THE FOOD SEEN, we drink the rainbow with Jon Bonné, a writer, whose career has spanned the globe in search of fermentable grapes. Posting time as the San Francisco Chronicle's wine editor, a deep, contemporary look at wine coming from the Golden State for his book, The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste, Senior contributing editor for PUNCH, and most recently, publishing The New Wine Rules, a guide on how to drink better through 89 quaffable tips: a good wine-store employee is your best friend, a wine’s price rarely reflects its quality, you can’t judge a label like you used to, acidity might be the most important quality in wine, texture might be the second most important quality in wine … and if all else fails: bubbles!"}