Podcasts about albarino

Rias Baixas.  Located in Galicia,the Northwest corner of Spain.  Home to the iconic crisp, fresh white wine called Albarino … and the glorious shellfish that pair so well with it. Let's start in Cambados and discover the Top Five Wineries to Visit in Rias Baixas.  We'll uncover historic Pazos (manor houses with an onsite winery), natural wineries with female winemakers, large wineries that push the name of Rias Baixas forward, amazing seafood, and much more! THIS IS EPISODE 111 OF UNDERSTANDING WINE WITH AUSTIN BEEMAN http://www.austinbeeman.com/podcast  Are You Visiting Galicia?  Check Out These Wonderful Experiences: Rias Baixas: https://www.viator.com/searchResults/all?text=rias+baixas&pid=P00198829&mcid=42383&medium=link&campaign=UW111  Cambados: https://www.viator.com/searchResults/all?text=cambados&pid=P00198829&mcid=42383&medium=link&campaign=UW111  Extremely Special Thanks: Carl Giavanti:  https://winecharacters.com/  Best Wineries to Visit in Rías Baixas, Galicia:  https://www.winetraveler.com/spain/best-wineries-to-visit-in-rias-baixas-galicia/  Barnacles and Albariño: Rías Baixas Wines and Galician Gastronomy: https://fwtmagazine.com/barnacles-and-albarino-rias-baixas-wines-and-galician-gastronomy/  Special Thanks: Bodegas del Palacio de Fefinanes: https://www.fefinanes.com/en/  Juan Gil de Araujo And Fatima Pazo Senorans: http://www.pazodesenorans.com/en/  Javier Izurieta Romero Constantina Sotelo: https://www.constantinasotelo.com  David Bugallo Sotelo Martin Codax: https://www.martincodax.com/en/  Celina Rodríguez Búa Katia Alvarez Aránzazu Álvarez  Zulueta Bodegas Granbazan:  https://www.bodegasgranbazan.com/en/  Myriam Comis Mella Consejo Regulador DO Rías Baixas: https://doriasbaixas.com/en/d-o-rias-baixas-regulating-council/  Rosa Martinez Gregory+Vine: https://www.gregoryvine.com  Claire Martin *** EQUIPMENT: Main Camera:  https://amzn.to/486cHQf  2nd Camera:  https://amzn.to/3GEwqL3   Mic:  https://amzn.to/3TaIfAn  Travel Backpack:  https://amzn.to/41b6FvA  Camera Bag:  https://amzn.to/481yGaU  FOLLOW AUSTIN BEEMAN'S WINE ADVENTURE Website: http://www.austinbeeman.com  Instagram: https://www.instagram.com/austinbeeman/   TikTok: https://www.tiktok.com/@austincbeeman  WORK WITH AUSTIN:   http://www.austinbeeman.com/about-me  or austinbeeman2324@gmail.com  --- AUSTIN BEEMAN… is a veteran of the wine business with nearly a quarter century's experience in Marketing and Sales (wholesale, retail, & DTC.)  Austin has a deep knowledge of the global wine business with expertise in Wholesale Distribution, Brand Management, B2B & B2C Fine Wine Sales, and Wine Marketing with Quantifiable ROI.  Austin Beeman most recently executed on that expertise for Cutting Edge Selections as Vice President of Marketing / Brand Manager Emerging Regions.  While Director of Marketing for Bonny Doon Vineyard, he managed one of the most successful crowdfunding campaigns in the wine industry.  His video podcast “Understanding Wine with Austin Beeman” has been praised in USA Today and has reached nearly one million wine lovers around the world. Austin holds the prestigious MBA in Wine & Spirits Management from Kedge Business School in Bordeaux.

Send us a textIn Episode #19, Dr. Kenny Friedman and Rabbi Yisroel Bernath have a wide-ranging conversation about wines they have recently enjoyed, lots of current events in the wine world, and drink two wines and discuss: the Dalton, Asufa, Grounded, Zuriman, 2023 and the Einat, Lonely Cat, Petit Verdot, 2020.Rabbi Bernath talks about two other wines he has had recently: Eola Hills, Pinot Noir, 2021 and Le Grand Secret, Sancerre, 2023. Kenny talks about the Camuna Winery in  Philadephia, orange wines including the GRW, Rkatsiteli, Qvevri Collection, Orange Wine, 2022, and the Shirah, Albarino, Orange, 2023.They discuss Feldstein Winery and new offerings from Avi Feldstein as well as the topic of wine pricing.But that's just the very basic premise of this new podcast, as Kenny and Rabbi touch on all sorts of topics, shooting from the hip and enjoying wine together as two friends.Support the showEmail your questions and comments to kosherwinepodcast@gmail.com

Circl is a wine-centric restaurant led by a team of friends and hospitality experts in Punch Lane in Melbourne's CBD. Unique in concept, with an impressive 1,500-bottle wine list and strong 150+ by-the-glass offering, Circl wants diners to try some of the world's most exciting and up-and-coming wines, alongside European-inspired food with Scandinavian finesse. I went in to chat to Executive Chef Elias Salomonsson, who has worked for the Scott Pickett Group and Vue Group and I had a very lovely time. Elias gave me a tour of the venue, including a heady moment standing in the wine cellar surrounded by walls of beautiful wine. Elias has put together an incredible menu which has nods to his Swedish heritage as well as some of Australia's best produce: Loddon Estate duck with Davidson plum barbecue sauce and burnt orange or a Blackmore Wagyu tri tip steak with mountain pepper cafe de Paris butter, the menu also reflects Elias' love of caviar, snacks and dessert. I was lucky enough to try a glass of Albarino and the Circl Caviar Tin which is a brown butter crumpet served with a little tin of seasoned crème fraiche, soft green herbs and Yarra Valley salmon roe. Delicious! Elias grew up watching and helping his grandmother cook. He always loved food and so it was no surprise to his family that he became a chef. He started his working life across the water from home town Malmo in Copenhagen and then went on to Ireland. Then he came to Melbourne for six months, loved it so much that 10 years later he is here and cooking glorious food for us.

Send us a Text Message.Ruta 49 Rias Baixas Albarino 2023- A $9.99 Excellent Trader Joe's Spanish WineThis is an Albariño from Rias Baixas in Notrhwest Spain.It sells for $9.99 at Trader Joe's and is an excellent value.Albariño is THE White wine of Spain and Rias Baixas is one of the best places to grow the grapes.Check out https://cheapwinefinder.com/ and of course, listen to the best value-priced PODCAST for all the detailsCheck us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

We open an Albarino white wine from Spain! We also review a Razzleberry Crumble cider. Plus, we toast cameras, comets and more.

Send us a Text Message.Raimat Organic Albarino 2022-U Need Some Albarino In Ur LifeRaimat is a winery founded in 1914.Their wines are organic and sustainably farmed.This Albarino is both oak barrel fermented and aged.And did I mention Trader Joe's sells it for $8.49?  It is available a retail wine shops for $10 to $14.This is a very good wine, for more information check out https://cheapwinefinder.com/ and listen to the best value-priced podcast!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Megan Bartholomay, our Froggy Wine Specialist formerly of Republic National Distributing is back with another episode of Wine Wednesday,.  Follow Megan @fargos.winest  This week's wine: Paco & Lola Celebration Albarino Winemaker Note: Attractive straw color with hints of green. Very expressive and harmonious on the nose with fine notes of white fruit (green apples, pear), lemony aromas, hints of herbs (basil) and flower blossom notes. A clean and textured wine with a seductive palate of pineapple and mango intermingled with refreshing citrus flavors amplified by minerally accents. Silky but yet full-bodied, with a long lingering finish. Round and very tasty.See omnystudio.com/listener for privacy information.

If Rías Baixas is famous for one thing, it's characterful, invigorating white wine based on the superstar Albariño grape - described in this episode by one winemaker as a variety that can take you, 'from the swimming pool to the Michelin-starred restaurant.' Its blossoming popularity over recent decades has given rise to imitators all around the wine world - so what is it that makes Rías Baixas Albariño special, and why? Is there more to the story than just Albariño here? Who's doing exciting things? And what does the future hold?In this second and concluding part of our two-parter, sponsored by DO Rías Baixas, we ask the big questions of key growers including Vicky Mareque (Pazo Señorans), Isabel Salgado (Fillaboa), Lúcia Barbosa (Adegas Galegas), Lucia Freire (Santiago Ruiz) and Natalia Rodríguez (Señorío de Rubiós). We also feature a number of outstanding wines, from Fillaboa's 1898 to Selección de Añada (2014 and 2003) by Señorans.We cover everything from terroir, subzones, blends, experimentation, oak, climate change, competition and more. Peter goes on a breathless wander and at one point comes up with the line: 'You've been Albariñoed!' You need to listen to get the full context...Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find contact info, together with all details from this episode, on our website: Show notes for Wine Blast S5 E21 - Rías Baixas: Albariño with AttitudeInstagram: @susieandpeter

What do bagpipes, rain, witches, pilgrimage, lampreys and Albariño all have in common? Not much really - but they are all featured in this episode on Rías Baixas, the intriguing wine region in north-west Spain famous for its seafood, verdant landscapes and refreshing, brine-tinged white wines.Historically, this was always a remote region of hardy fishermen and misty hillsides. But since the 1980s a wine revolution has been taking place, majoring on a distinctive style of Albariño we wine drinkers have lapped up, and propelling the official appellation vineyard from a tiny 237 hectares in 1987 to 4,480 hectares today.In this first instalment of a sponsored two-parter with DO Rías Baixas, we get a feel for the place, its people, history, food and wines. We explore the region's famous whites, recommending some as we go, but also explore the lesser known reds and sparkling wines. Peter has a run-in with a sea urchin and a particularly pungent lamprey stew, and we hear from Stephanie Schilling (Santiago Ruiz), Susana Pérez (Pazo San Mauro), Fernando Oubiña (Mariscos Laureano), Natalia Rodríguez (Señorío de Rubiós), and Lúcia Barbosa (Adegas Galegas).Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find contact info, together with all details from this episode, on our website: Show notes for Wine Blast S5 E20 - Rías Baixas: Mists, Myths and MariscosInstagram: @susieandpeter

Vinho Verde is a wine ready to satisfy the en vogue wish of fresh, lower alcohol, and authentic. Even so, there are a range of styles and a host of marvelous indigenous grapes to explore. Invest 10 minutes with me so that you can confidently explore and discuss Vinho Verde.ExploreVinho Verde DOPJoão Portugal RamosBroadbent Vinho Verde

Episode # 2 features Jennifer McCloud the Founder & Owner of Chrysalis Vineyards at the Ag District in Middleburg, Virginia. Along with producing some of the finest Viognier and Albarino in the country she is the proud owner of the largest single vineyard planting of Norton in the world. It makes up over 40 acres of the 70 acres of vineyard land she farms. Chrysalis was founded in 1998. and in addition to producing estate wines, she also has 10 Dairy Cows at the property from which they produce top-quality cheeses to compliment her wines and the food that is available for sale and enjoyment at the Ag District for its visitors and the public at large. Check out the cheeses along with the wines. Jake Blodinger the winemaker at Chrysalis, who joined the operation in 2019 is also part of this interview and brings a unique perspective to the conversation.Because Chrysalis produces several different styles of Norton in both flavor profile and aging ability there is a Norton wine for every occasion whether the wine is to cellar and age or to enjoy today. The Episode is very informative and will give you, the listener, a deeper understanding of what Norton is all about.

Afsnittet er sponseret af måltidskasser fra Hellofresh. https://www.hellofresh.dk/   Benyt koden FRESHVIN og få op til 1.199 kr i rabat samt fri fragt på din første måltidskasse.   Du kan også bruge koden, hvis du tidligere har været kunde hos HelloFresh, men har for 12 måneder siden eller længere, opsagt dit abonnement og ønsker at blive kunde igen.   ………….....   Hvilken druesort ville du drikke mest af, hvis du havde mulighed for at gå i vinkælderen med adgang til alle druersorter?   Dette afsnit er det første af fem, hvor vi laver en top 10 over vores yndlingsdruesorter - både hvide (grønne) og røde (blå). Undervejs fortæller vi hvordan forskellige druesorter smager og dufter og hvad der i vores optik, gør dem særligt attraktive.   Vi har begge lavet en top 10-liste og fortæller undervejs om, hvorfor en given druesort placerer sig, hvor den gør eller hvorfor den ikke er med på listen. Vi læser også lidt op fra vores bog.   Vi tager også et kig på den officielle top 10-liste over hvilke druesorter, der er de mest beplantede målt på  areal.    Prøv i øvrigt selv at lave en top 10 på både røde og hvide - det er sværere end man tror!     Vi smager på 1) Albarino, Don Alvaro Bazan, Bodegas Granbazan, 2020   2) Tempranillo, Bodegas Amaren Viñedo Singular El Cristo de Samaniego Rioja Alavesa, 2018   ........................   Køb en signeret udgave af vores bog med 20% rabat her https://vinforbegyndere.com   Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/   Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning.   https://www.facebook.com/vinforbegyndere   https://www.instagram.com/vinforbegyndere   Web: https://www.radioteket.dk/   Kontakt: radioteket@radioteket.dk   Musik: Jonas Landin   Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

Wine: Nautilus 2023 Albarino, Marlborough $30  Why I chose it:  - Exciting new (to New Zealand) grape variety with a great future in this part of the world  - Nautilus makes my favourite Albarino  - Great summer wine – crisp, refreshing with mouth-watering acidity  What does it taste like?  - A delicious albarino with classic citrus/mandarin/orange flavours. A kiss of sweetness is perfectly balanced by fruity, mouthwatering acidity that leaves a refreshing finish. Memorable wine that makes perfect summer drinking.  Why it's a bargain:  - High quality wine at a reasonable price  Where can you buy it?  - Wine Freedom, Otago $24.99; Whiskeyonline, Auckland $25.99; Society Liquor, Wellington $25.99  - More likely to find it at fine wine stores rather than on supermarket shelves  Food match?  - Most seafood, my favourite is scampi seared on the BBQ  Will it keep?  - Drink it up    LISTEN ABOVESee omnystudio.com/listener for privacy information.

High temperatures and extreme weather events can have numerous impacts on wine grapes and ultimately wine quality. Dr. Andreea Botezatu, Associate Professor and Extension Enology Specialist at Texas A&M University, Texas AgriLife Service finds that changes in ripening patterns are the most common. In high heat, sugars accumulate faster, acids degrade, ripening happens earlier and the result is higher alcohol wines. The challenge is that ripening is not linear. Tannins and maturation of the seeds do not progress at the same pace. Plus, high pH causes color and flavor instability. Andreea is experimenting with verjus, the juice of green grapes. In North America, grapes from crop thinning are traditionally considered waste. However, in Eastern Europe and the Middle East, green grape juice is used in many culinary practices. Verjus has little sugar, high acidity, and low pH making it a perfect addition to unbalanced wines. Learn about her current experiment testing both red and white grape verjus against three other acidification methods. Plus, Andreea gives listeners tips on how to prevent that green pepper flavor caused by ladybug taint. Resources: 145: New Class of Compounds Linked to Smoke Taint in Wines (Podcast) 143: Can Barrier Sprays Protect Against Smoke Taint in Wine? (Podcast) Dr. Andreea Botezatu's LinkedIn page Dr. Andreea Botezatu ResearchGate Dr. Andreea Botezatu Google Scholar Malo-Lactic Fermentation in a New Climate Sustainable Wine Practices Texas A&M Facebook page Texas A&M Foundation Texas AgriLife Extension Enology YouTube Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year - $50 OFF with code PODCAST23 Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  And my guest today is Andreea Botezatu She is Associate Professor and extension enology specialist at Texas A&M University, the Texas AgriLife Service. Thanks for being our guest today.   Andreea Botezatu  0:11  Thank you for having me.   Craig Macmillan  0:12  We're very interested in some of the work you've been doing recently around effects of warming climates on vines and on wines. You're in enologist. In particular, you've been doing work on wine quality. That Correct? And you've been doing work in Texas, obviously.   Andreea Botezatu  0:26  Yes, for the past seven years or something. Yeah.   Craig Macmillan  0:30  And would you say that temperatures during the growing season in Texas overall have been increasing?   Andreea Botezatu  0:35  I would Yes, the temperatures historically have been increasing. And furthermore, we see a lot more extreme weather events. So temperature records being broken, as well as like I said, extreme weather storms, winds hail, a lot of hail we, we've been having quite a bit of hail in Texas. So these can affect the process of grape growing.   Craig Macmillan  0:58  Absolutely. So definitely, there's been some changes, how has this been affecting one quality, what particular parameters are being most affected?   Andreea Botezatu  1:04  Right. So this is not straightforward answer for this question. Because because several things can happen when you have extreme weather events and temperatures rising. The biggest one that we see here is a changing ripening patterns. So sugar accumulation and acid degradation, they kind of change sugar tends to accumulate much faster, because of the earlier heat we tend to see earlier ripening. So earlier, harvesting sugar accumulates faster acids degrade quite a bit, the ripening is not linear anymore. So we see ripening in terms of sugar, but we don't see that in terms of tannins or aroma compounds or maturation of the seeds. So there's a bit of disconnect there. That's one thing because of the higher sugar accumulation, we tend to see higher levels of alcohols in wine, which is not necessarily a good thing. There's only so much so much alcohol that you want to have in wine that becomes overbearing and unpleasant and the wines will be unbalanced. Most importantly for us in Texas, and I'm sure for any other grape growing region that deals with high temperatures is an increase in pH because of acid degradation. We see grapes coming in with very low titratable acidity, we're talking three four grams per liter, and then pH is of four and above.   Craig Macmillan  2:31  Wow.   Andreea Botezatu  2:32  Yeah, yes, wow, indeed, very, very high pH is that we have to deal with as winemakers as I'm sure your audience knows high pH can cause a host of problems and wine quality problems from microbiological instabilities, compromising one quality that way to color, instability, aroma, and flavor, balance all of that. So that's a big thing that's happening.   Craig Macmillan  2:56  And those high sugars are also problematic just for getting your fermentations done.   Andreea Botezatu  3:00  Absolutely. You can have problems starting your fermentation, you can have problems finishing your fermentation,   Craig Macmillan  3:05  What kinds of things are winemakers doing to try to manage these factors, but and what kinds of things are you looking at to try to manage these factors?   Andreea Botezatu  3:13  Right, so my researcher at A&M, is focused on acidity and acidity management, again with a focus on pH more so than titratable acidity. So over the past six years, we've been looking at two alternative acidification methods. One is enzymatic, it employs the use of glucose oxidase that is a is an enzyme that helps transform glucose into Gluconic acid, thereby increasing the acidity of the wine and increasing the pH. So we've done some research on both reds and whites. And that research has been published in peer reviewed journal. So those are links that I can share with you and now we are working with verjus and that falls within the sustainability category as well because a little bit of background on what verjus is and how it can help. Verjus is the juice of green grapes. It is produced from unripe grapes that are pressed and the juice obtained is called verjus which comes from French, the French language jus vert, green juice. So basically it means green juice. And because it's made from unripe grapes, you can imagine there's little sugar in it, the acidity is quite quite high and the pH is quite low. Traditionally, grape growers can practice this crop thinning practice to manage their crop and crop quality. What they do is they drop some of the grapes on the vine before they ripen in order for all the resources of the vine to be directed to the grapes that are leftover. So the grapes that are getting dropped are traditionally especially in North America considered waste nothing is done with them. They are left on the vineyard floor. I have a European background right and I I grew up with these grapes being turned into virjus, we have a different name for it in Romanian, but same idea. And this juice was used quite heavily for various culinary practices in Eastern Europe and throughout the Middle East. So remembering that I thought, Well, why not try to take these grapes and make verjus out of them and you start to acidify? It is a natural product that comes from the vineyard and it gives added value to the grapes, right?   Craig Macmillan  5:29  And these grapes, are we talking just past verasion, are we talking still in the in the berry green hard pea stage?   Andreea Botezatu  5:36  So verjus traditionally is made pre veraison. There's not a set date for grape thinning or verjus production. It can vary anywhere from 30 days post bloom to 45 days post bloom and the beginning of verasion there.   Craig Macmillan  5:53  So tell me more about this. We make some verjus we collect some berries that haven't been through verasion yet, and then they're crushed, repressed or something. I'm also curious, is this done? Can this be done with both red and white varieties?   Andreea Botezatu  6:03  Again, a very good question. So last year, we had our first experiment with verjus and we made it with white from white grapes on Muscat Canelli. This year, we are making it from both white and red, we're using different varieties. And we're looking a little bit differently at it. So still, we want to see how it affects one quality and wine sensory profile. But what we're doing extra this year, so we're doing red and white. And on top of that we are comparing this method with three different acidification methods, three other acidification methods, both from a chemical and sensory perspective. So we're looking at, you know, the traditional tartaric acid addition that most wineries do, we're looking at verjus addition, we're looking at the GLX glucose oxidase that I mentioned earlier. And we're looking at ion exchange, which is becoming quite popular for pH reduction.   Craig Macmillan  6:57  Tell me more about that.   Andreea Botezatu  6:58  So ion exchange resins are widely used in water treatments, soft water, hard water, depending on what you're trying to achieve. Basically, there, there's resins that have been charged, and they can release either cations or anions. In our case, the resin that we use releases protons or hydrogen ions, and then the potassium in the wine gets reduced. And by releasing protons, increases the number of protons in solution, thereby decreasing the pH. And you basically pump your wines through this ion exchange column that holds the resin and it comes up on the other end.   Craig Macmillan  7:35  If I understand correctly, that's also removing the potassium, which is the buffer that's keeping it high. All right.   Andreea Botezatu  7:40  Some of that, yes, not all of it. Yes.   Craig Macmillan  7:43  Are you doing this at the juice stage, we're doing this just after fermentation. During aging?   Andreea Botezatu  7:48  We are doing this at the juice stage, from everything that I've heard in the industry, it is better to have it done at the juice stage, it has less impact on the final wine quality, but it's gentler, so yes, at all the treatments that we're doing, we're doing them at the juice stage and then fermentation follows sterilization and everything else.   Craig Macmillan  8:08  What kind of quantity or ratio of verjus might we need is in liquid or by weight to get these kinds of impacts that we're after?   Andreea Botezatu  8:19  Right? So it depends on what we're trying to achieve. We asked that question with our study last year. So we had two treatments last year one to see how much verjus we needed to add to drop the pH by one point. So let's say you start at 3.6, we're gonna bring it down to 3.5. How much verjus do I need to add to achieve that and the other one, the other treatment was to target pH. So again, you start at 3.6, but you want to drop it to 3.3. We did both. And it turned out in our experiment that we needed to add 2% by volume verjus to drop the pH by one pH point. And then for the target pH we needed, we added about 10 to 11% verjus to get to the target we wanted. So you know it depends on what you're starting with the pH you're starting with a depends on the pH of your verjus. And that makes a big difference. We're working with lower pH verjus this year compared to last year. So that might change things a little but this is what we got so far between two and 10%. With a pH is that we worked with.   Craig Macmillan  9:24  If I remember correctly during that latter phase before verasion when we get past like lag phase or so what's happening with the reduction in acidity is that the malic acid is getting metabolized basically as an energy source tartaric may come down a little bit during that period, if I remember right, so if I am picking things early, like pre raisin, I'm assuming there's going to be a quite a bit of malic acid in that juice.   Andreea Botezatu  9:50  That's right. Yes.   Craig Macmillan  9:52  And is that going to affect what I do from winemaking perspective?   Andreea Botezatu  9:55  Well, for whites, very little for reds. I think it's absolutely a positive thing because most winemakers will want to put their reds through malolactic fermentation. And that's problematic. Now here with a high pH is because if you have a malolactic fermentation with a high pH wine, you can run into a million different problems and have really serious quality issues. So by adding this natural malic acid from the grapes, you allow then your winemakers to run their malolactic fermentations at a safe pH and get that effect of roundness and softness and all the sensory properties that come with it.   Craig Macmillan  10:34  Are there things that growers can do in the field, we're talking about the bears up, so the things that other things that we can do in the vineyard to help ameliorate some of these are things that people experimenting with, or winemakers are interested in having vineyard folks experiment with.   Andreea Botezatu  10:48  I mean, in the vineyard, there's only so much you can do once your vineyard has been planted. Water management is very important. And it helps a lot makes a big difference. Water stress can can have quite the impact on grape quality and Vine health as well. So water management is a big thing. And then canopy management is another one, you want to make sure that your grapes are a little bit shaded, they're not completely exposed to the sun, so you avoid sunburn and heat and light exposure. These are things that some grape growers can do. Some grape growers in Europe, as far as I know, plant grass coverings to reduce the evapotranspiration, the soil level to maintain water in the soil as well some modify their canopy structure, raise the trunk. So there are a few options. But I would say water management and canopy management are the most important ones. However, there is something that can be done and is actually being done actively in various parts of the world. As temperatures change. grape growers are changing the varieties that they're planting to adapt to these higher temperatures and different weather patterns. So they're looking at varieties that are a lot more heat tolerant. And that's a big change, that's a big change. And that's going to have a big impact.   Craig Macmillan  12:07  Just to go back for a second, when we talk about irrigation management, what you're talking about is not stressing the vines overly you want them to be happy,   Andreea Botezatu  12:14  You know, vines, like a little bit of stress. So but not as much as we see with these types of temperatures here. So yes. Keep them somewhat happy.   Craig Macmillan  12:25  So there's some things that we need, we need to stay on our game, basically in the vineyard - monitor, monitor your your evapotranspiration, and also the plants status and all that kind of thing. Because I have seen vines and heat, you know, basically collapse. Yes. And, you know, it's all the chemistry in the grape just goes nuts. They're like at the last minute, you know, and you're like, Oh, we're doing great and everything goes to heck. what Oh, what about shade cloth? Are people using shade cloth?   Andreea Botezatu  12:51  Yes. So the answer is yes, you can use that. And another thing that they are using this has nothing to do with temperature but rather hail they use hail netting to protect their vines from from hail.   Craig Macmillan  13:03  Oh, interesting. Interesting. I've heard about that in Europe, and I've never seen it in the United States.   Andreea Botezatu  13:07  Yeah, well come to Texas.   Craig Macmillan  13:08  I'm gonna I do I need to come to Texas. I got a friend there who's a bit of culture tonight. He keeps saying you gotta come check it out. You gotta come check it out.   Andreea Botezatu  13:14  Well, I feel sometimes that like we are the main lab for grape growing in the world, because we've we've already done all this work because it's hot here anyways. So we started this 20, 30 years ago. Like we can teach the world a thing or two about grape growing in hot climates, really.   Craig Macmillan  13:34  And that's a really good point is that there's resources in other parts of the United States or the parts of the world that that may apply to your world. If you're in a different region as your region changes, then I've definitely learned that over time, I will look out for other sources outside of California. I'm in California, I'm on the Central Coast, California, which has traditionally been a very cool area. And we're gonna see if that continues, which then leads back to your point. So changing varietals, or varieties, I should say changing varieties, what direction are people going in? What's the what are people thinking?   Andreea Botezatu  14:09  Right, So people are looking at heat tolerant varieties. And these two, again, both come from hotter regions, southern regions, so we're looking at Spain, southern Spain, Southern Italy, Greece, some of the Georgian varieties as well. Some seem to be doing quite well. I can give you some examples of varieties that we have in Texas,   Craig Macmillan  14:30  Please.   Andreea Botezatu  14:31  We've planted a lot of Tempranillo, Mouvedre, Vermentino, Aglianico, Montepulciano, Sagrantino does fantastic here Tannat. does very well here as well. Albarino on the wine, white side, I said Vermentino we have some Russanne and Marsanneare doing okay, but southern Italian Spanish Portuguese varieties are quite the stars.   Craig Macmillan  15:00  That's interesting, and how are how are winemakers feeling about this? I mean, are they excited? Are they? Are they having a great time? I mean, Tannat was a very exciting variety about 10 years ago and have made some really nice wines in California, are people getting into it? Are they excited about it?   Andreea Botezatu  15:15  So winemakers are very excited about all of that the problem is not the winemakers, it's the consumers who are not not familiar with these varietals, they don't have name recognition, so convincing the consumers to try them and buy them and come back for them that that is the main problem that we are having now. But I think we're making a lot of progress. And actually, some of my research is focused on that as well. So name recognition and pronunciation and comfort in purchasing or choosing a wine that's hard to pronounce and submitted an article for publication, or looking at that just today.   Craig Macmillan  15:49  Just today, timely as today's headlines. Well, I'll be looking for that I'll be looking forward to that yet to people, you know, people will have to be kind of familiar with it, you know, they have to kind of recognize it over time, I think that can can definitely happen. I mean, I was thinking about SSangiovese  in the United States, I'm thinking about Syrah, even in the United States, that was one that wasn't that labeled that much 30 years ago. And now we've got a whole fan base nationwide for that variety. And so maybe that same kind of thing will happen. And I hope so finding the plant for the place is huge, you know, and so if things are changing, we may want to think about finding different plants for that place.   Andreea Botezatu  16:25  I mean, look at Bordeaux, right? They Bordeaux, in France, they were approved to use six new varieties, which is extraordinary considering how long they only stuck with a traditional Bordeaux varieties. So now they are allowed to grow six new varieties, four reds and two white. So that's that's quite something. And that's not the only place where that is happening.   Craig Macmillan  16:47  Yeah, that's, that's very interesting. It will also be interesting to see if we have breeding plant breeding programs along these lines as well. That's an even harder road to hoe, because there's no history with it with a plant like that. But it's an interesting idea. I need to find a grower I need to find a plant breeder to talk to. So changing gears a little bit. There's something else that you've been working on that I'm really fascinated by. And that is Ladybug taint. And we are talking about the ladybug, we're talking about high sparrow.   Andreea Botezatu  17:14  Yeah, we're actually talking about ladybugs and this has been the subject of my PhD research and my postdoc work. So I've spent six, seven years looking at ladybugs and how they can affect wine quality. So for a little bit of background I have to start and be with some science. There is a group of compounds called methoxypyrazines that are naturally occurring in the world naturally occurring in plants. Many vegetables contain them bell peppers, for example, will have high levels of methoxypyrazines Peanuts, peas, green beans, some fruits contain them as well and grapes within a category of fruits, some grape varieties will naturally produce methoxypyrazines. These compounds smell like bell pepper in green beans like the vegetables that couldn't contain them. So at low quantities, low concentrations in grapes. These compounds methoxypyrazines can contribute to the paucity of the wine to complexity of the aroma profile and flavor profile of the wines. If however, these quantities increase, the concentrations increased, they can become overpowering and dominate the profile of the wine and you don't want your wine to smell like bell peppers and nothing else. Really, that's no fun. Another source of methoxypyrazines in the world is insects, in particular, lady beetles, ladybugs, and within the ladybugs category there are some species that are more apt at producing them but also infesting Vineyards, one of these species is called Harmonia axyridis, or the multicolored Asian lady beetle also known as MALB. Now this is a species that has been introduced into North America from Asia as a method of bio control against aphids in the 1960s mistaken and in time, it has established populations here and it has begun to spread so as the bio control method is very successful, it does what it's supposed to do but once the aphids are gone and the soybeans are picked harvested, then it looks for other sources of food and it can migrate into vineyards so these are the beetles will fly into vineyards they don't damage the grapes they don't bite into they don't want the grapes but they do feed on grapes that happen already open or cut for the sugar is you know is exposed in any way the flesh is exposed in anyways. And what happens is that if you pick the grapes with these lady beetles in them and you bring them into the winery with lady beetles in the menu, process them with lady beetles in these way they will also secrete something that's called hemolymph. It's basically their blood and this hemolymph will contain again Methoxypyrazines at quite high concentrations, these Methoxypyrazines get into wine, they tend to wine. So the wine will smell like bell pepper and green beans and potatoes and peanuts. And what's also interesting is that the ratio of these Methoxypyrazines is different in the hemolymph of lady beetles, as opposed to the ones naturally occurring in grapes. So there's one particular Methoxypyrazines , that's dominant in grapes, that's isobutyl Methoxypyrazines  IBMP, whereas in ladybugs, it's the isopropyl Methoxypyrazines , and that's dominating. And that can be also a method of diagnostic, you know, if you're looking at a wine that smells like that, and you're not sure, where did they come from, if IBMP is the dominant one, most likely there was a lady beetle infestation there, if IPMP is the highest one, and it's just the grape and weather conditions or whatnot.   Craig Macmillan  20:51  Arectheir control measures, cultural things are their chemical things in the vineyard. And then the subsequent then moving to the next step is what what can wineries do when the grapes come in? Can they inspect the fruit?   Andreea Botezatu  21:05  Absolutely. So in the vineyard, there are some sprays that can be applied to get rid of the lady beetles. However, you have to be careful as a grape grower with pre harvest interval there. SO2 has been tested as a spray in the vineyard against a lady beetles as well and used to be very effective, which you know, it's very helpful because it's SO2 we sprayed and it was already added anyway. So that helps to have some natural products natural essential oils that have been tested, they were shown to be quite effective at repelling lady beetles. And then there's the same yo chemical, the push pull traps. So you want to have compounds that repel the lady beetles in the middle of your vineyard, and then compounds that attract the lady beetles outside of your vineyard. So it's a push pull system. That's what can be done in the vineyard. And then once grapes are harvested on the winery side, we need to make sure if we are aware that there was a lady beetle presence in the vineyard, we want to make sure we sort our grapes, very, very careful. I mean, it doesn't take much to taint the wine one lady beetle per kilogram of grapes is more than enough. So you got to be very careful when sorting to make sure we get rid of all lady beetles. And also what's important to remember is that even dead lady beetles can taint the wine. So even if you spray them kill them, if they're still coming in, they still have the potential to taint the wine. And that's one thing that's the first step that you can do as a winemaker, if still after that you have an issue with Ladybug tainting your wine, there are some things you can do. They're not extremely effective. So juice clarification has been shown to help a lot. Thermo vinification has been shown to help actually one very good method at reducing pyrazine levels in wine is Flash détente. That is very, very successful. And we have that here in Texas. And we have some wineries that use Flash détente are not necessarily for methoxy partisans for other purposes as well. But very successful at doing that. Some refinding treatments more or less successful. In my research, I looked at my plastic polymers and silicone and they worked, but you need to find a form of application to apply them industrial, you know, commercially. So right now we're not there yet.   Craig Macmillan  23:20  And these techniques were wondering would apply to both red and white wines.   Andreea Botezatu  23:24  Well, fining is more difficult with reds because of the loss of color. So it's easier with whites, but Flash détente on the other hand is better with reds than with whites. So thermo identification Flash détente would be better suited for it.   Craig Macmillan  23:38  In your experience. Do you think you're seeing an increase in Ladybug infestation? And is that possibly tied to the changes in climate?   Andreea Botezatu  23:46  Well, yes, we see a change in patterns. I don't know if necessarily an increase they seem to be moving from certain places and arriving in other places. So places that didn't used to have ladybugs have them now and then they move out certain areas. So yeah, there's a shift so people need to know about them. grape growers need to be aware of this problem and monitor their vineyards for ladybugs, you know, you don't think about it. They're cute little things and people seem to like them, oh, they're just ladybugs, but they can be quite quite detrimental, especially in particular species, which is quite easy to identify it has that M on the pronoun. So very easy to spot and to be aware of. So yes, grape growers need to keep an eye out for lady beetles in places where maybe they never used to have them before. Just something to be aware of.   Craig Macmillan  24:39  If we're talking about one particular species, is this an issue with other species in the order of Coleoptera?   Andreea Botezatu  24:47  To a much lesser extent, this one is worst one Coccinella septempunctata the seven beetle can summon spot beetle can also taint wines but we just don't see them in vineyards as much they're not as much of an issue as Harmonia.   Craig Macmillan  25:01  Interesting, we're getting close to our time here on both topics. Let's start with climate winemaking. And then let's talk about lady beetle. What is one thing that you would tell growers or winemakers regarding that topic and let's start with, with the warm wine.   Andreea Botezatu  25:17  Growers, I would advise them to choose their varieties carefully. When they initiate a vineyard when they start on the plan of vineyard and be very careful about their water treatment. To winemakers, I would say focus on pH rather than sugars focus on acidity. And also for those winemakers who look at malolactic fermentation in red as a given, I would urge them to reconsider. I personally don't see a reason why malolactic fermentation has to happen, especially if you have issues with acidity, it doesn't always benefit the wines. So and there are there are options out there to inhibit malolactic fermentation if you choose to do so there are several compounds that can help with that and help stabilize the wines from from that perspective. So I really, really encourage winemakers so at least think about that, start considering that as an option. Maybe start experimenting, you know, small amounts not necessarily go full on on not running malolactics, but start slow and see how it goes and see how that affects or changes the wine quality and wine stability.   Craig Macmillan  26:23  What about the lady beetle? What's the one thing you would tell both growers and winemakers about the lady bettle.   Andreea Botezatu  26:28  Do your best that so that it doesn't get into winery it's much easier to prevent than to fix the wines. So be very, very careful in the vineyard. Watch out for ladybugs and take them seriously if you see them.   Craig Macmillan  26:43  Action, early, early action, I think it was under chilled shift the closer to the crusher and the farther from the bottle you can fix a problem the more success you'll be. Well it looks like no farther from the crusher ahead of time. And closer to the crusher, after the crusher might be the solution. Where can people find out more about you?   Andreea Botezatu  27:04  Oh, I can share links to my Texas A&M page, my YouTube page. I have a YouTube channel where I post I have several different playlists where I post different videos related to enology wine quality, I can share with you the links to my peer reviewed papers on ladybug taint and pH management so they can find them on your website.   Craig Macmillan  27:27  That would be great. Yeah, but at least things will be on the show page. As always. Folks, I want to thank you for being on on the podcast. Our guest today was Andrea Botezatu. She's Associate Professor and extension technology specialist with Texas a&m University, Texas AgriLife service. This has been very enlightening. I think a lot of us are thinking about this, especially places that have been growing Pinot Noir and Chardonnay for a long time. A lot of people are thinking about this.   Andreea Botezatu  27:52  Well, you're welcome. And it was a pleasure being here. I just want to finish if I may with an observation that I had winemakers and grape growers from California contacting me about verjus research so they're very excited about that. I'm glad that we are getting to talk about this and maybe more people will hear about this and start thinking about about these options.   Craig Macmillan  28:15  Absolutely. Absolutely.   Transcribed by https://otter.ai Nearly Perfect Transcription by https://otter.ai

Fred Cooke's doing a "Three Night Stand" but does Julie know? Anthony Murphy warmly welcomes the new Boyne Valley National Park. Nicola Cassidy reviewed some wonderful books, Rick Cronje compared the Albarino grape and wines grown in Spain and Portugal, David Sheehan looked ahead to the weekend's sporting action as the Bundy's brought us our Comedy on Friday! Hosted on Acast. See acast.com/privacy for more information.

Hello and welcome to Part 2 of our Food and Wine Pairing episodes!  Charisse and Kristi continue to explore food and wine pairings in an unconventional way.  Leveraging training methods from wine certification experts, we break down a few pairing myths and explore three wines against the 5 flavors your tongue identifies - salty, sweet, bitter, sour and umami.  With a "charcuterie tray" of sugar, salt, lemons, tomatoes, mushrooms, brie, popcorn and dark chocolate, we set out to dissect the influence of each flavor against 3 wines.  White Wine:  Texas Heritage Oaked AlbariñoRed Wine:  Boeger MerlotDessert Wine:  Casa Mandel Boullosa CarcavelosIn Part 2, we start with a recap then dive right into the Boeger Merlot to explore how red wine is impacted by our “charcuterie items”.  This fruity, mildly tannic and medium acidity red responded in surprisingly different ways to the food and flavor pairings than the Oaked Albariño.  Tune in to find out how!Wrapping up with an amazingly unique and rare 1988 Carcavelos dessert wine, what can two wine loving friends do but pop the cork and continue the science experiment.  We hope you'll try similar pairings for yourself and take our nerdy tips and savvy tricks along with you on your own wine journey!Wrapping up the episode with our Wine Find, this time we bring a little technology into the game.  Stelvin (or screw caps) embedded with website NFC tags called “Edivinum” sending consumers straight to the winery's website.  This not only provides marketing content and wine details, it is an inventory control mechanism to help winemakers know exactly where their products are and when they are consumed.  Just unscrew the cap, pour a glass then register the 4 digit code inside on the website as “consumed”!  How cool!  Our example is from Vigneti Massa Timorasso Derthona / Piccolo Derthona 2021.Thanks as well to our sponsors:Texas Wine Club and The Magnolia Wine BarWe couldn't do this without you!PS:  Want to help us continue bringing you great content?  Become a sponsor on our Patreon page!  Special sponsor only content is getting rave reviews!  And don't forget to follow us on Instagram too!Cheers!Charisse & KristiThanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

Hello fellow wine lovers!  Join Charisse and Kristi as we explore food and wine pairings in an unconventional way.  Leveraging training methods from wine certification experts, we break down a few pairing myths and explore three wines against the 5 flavors your tongue identifies - salty, sweet, bitter, sour and umami.  With a "charcuterie tray" of sugar, salt, lemons, tomatoes, mushrooms, brie, popcorn and dark chocolate, we set out to dissect the influence of each flavor against 3 wines.  White Wine:  Texas Heritage Oaked AlbariñoRed Wine:  Boeger MerlotDessert Wine:  Casa Mandel Boullosa CarcavelosIn Part 1, we debunk a few wine and food myths then dive into the Oaked Albariño.  Listen in to learn how each of our charcuterie options impacted the wine.  While our approach may be a little more scientific, the lessons translate to any food and wine pairing you might wish to try!  High acidity food - no problem!  Creamy pasta - we've got you covered.  Stay tuned for Part 2 airing Sept 27th and don't forget to FOLLOW, LIKE, SHARE with all your wine loving friends!Thanks as well to our sponsors:Texas Wine Club and The Magnolia Wine BarWe couldn't do this without you!PS:  Want to help us continue bringing you great content?  Become a sponsor on our Patreon page!  Special sponsor only content is getting rave reviews!  And don't forget to follow us on Instagram too!Cheers!Charisse & KristiThanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

From the heart of the Oregon wine country, the Wine Crush Podcast presents an unforgettable episode featuring two exceptional winemakers: Chris from Liska and Colin from Mendivia. Host Heidi Moore invites listeners to embark on a journey into the world of wine as Chris and Colin share their backgrounds, inspirations, and the stories behind their remarkable wine brands.Liska, founded by Chris and his partner Draga Mirajelova, is dedicated to crafting German Riesling. Their love for the grape began during a harvest in Germany's Mosel region, where they fell in love with the style and decided to bring it to Oregon. Liska is a result of their passion for Riesling and their desire to create exceptional wines that reflect the unique terroir of the Willamette Valley.Colin, the founder of Mendivia, draws inspiration from his family's Basque heritage and focuses on Spanish grape varieties like Tempranillo and Albarino. His wines showcase the beauty and complexity of these grapes, exploring emerging AVAs in Oregon and beyond. With Mendevia, Colin seeks to introduce wine enthusiasts to the unique flavors and stories behind these Spanish varietals.In this captivating episode, Heidi delves deep into the winemakers' journeys, discussing their experiences, winemaking philosophies, and the importance of terroir in their wines. Discover the nuances and complexities of German Riesling and Spanish varietals as Chris and Colin share their expertise and passion. Whether you're a wine enthusiast or simply curious about the world of winemaking, this episode is a must-listen for its rich insights, inspiring stories, and the celebration of two talented winemakers pushing the boundaries of their craft.

From the heart of the Oregon wine country, the Wine Crush Podcast presents an unforgettable episode featuring two exceptional winemakers: Chris from Liska and Colin from Mendivia. Host Heidi Moore invites listeners to embark on a journey into the world of wine as Chris and Colin share their backgrounds, inspirations, and the stories behind their remarkable wine brands.Liska, founded by Chris and his partner Draga Mirajelova, is dedicated to crafting German Riesling. Their love for the grape began during a harvest in Germany's Mosel region, where they fell in love with the style and decided to bring it to Oregon. Liska is a result of their passion for Riesling and their desire to create exceptional wines that reflect the unique terroir of the Willamette Valley.Colin, the founder of Mendivia, draws inspiration from his family's Basque heritage and focuses on Spanish grape varieties like Tempranillo and Albarino. His wines showcase the beauty and complexity of these grapes, exploring emerging AVAs in Oregon and beyond. With Mendevia, Colin seeks to introduce wine enthusiasts to the unique flavors and stories behind these Spanish varietals.In this captivating episode, Heidi delves deep into the winemakers' journeys, discussing their experiences, winemaking philosophies, and the importance of terroir in their wines. Discover the nuances and complexities of German Riesling and Spanish varietals as Chris and Colin share their expertise and passion. Whether you're a wine enthusiast or simply curious about the world of winemaking, this episode is a must-listen for its rich insights, inspiring stories, and the celebration of two talented winemakers pushing the boundaries of their craft.

After reviewing some of the basics about Riesling (possibly my favorite white grape!), we talk about some other wines that may be interesting to try. Photo: The Riesling grape. Credit: Getty Images, Canva We start out with the ones on everyone's list – Chenin Blanc, Torrontés, Albariño, Gewürztraminer, and Grüner Veltliner – but then venture deep into other territory, giving you some very different wines to consider!   From Pecorino to Malagouzia, this show will give you some great ideas for wines to try if you love Riesling but want to change it up a bit!   Full show notes are on Patreon. Become a member today!  www.patreon.com/winefornormalpeople _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order with my special URL. Check out Wine Access today!    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Vi har fået MAAANGE forspørgsler på de sociale medier - som en ægte blogger ville sige det...

The world's first viticulturist to become a Master of Wine, Steve Smith has been awarded Decanter Magazines '50 Most Influential People for the next Millennium' in 2007, and rightly so. Jill chats with Steve about his fascinating career, including founding Craggy Range, his passion for wine, patriotism for NZ and love of Albarino. @thewineshowaustralia @965innerfm @pyramidvalleywines @smith&sheth

Hannah and Abbie Discuss Albariño, One Tree Hill, and our make-believe Twitter account.

The kind of story you only read about; when she started receiving  more emails regarding her passion (wine) than her job, the clues were obvious: Quite your day job. Georgie Jenn taught me a new term; drink out of your comfort zone. I supposed one could take that as a quasi insult..."who is she to tell me what I am drinking" but in reality. it is great approach and descriptor of most wine drinking habits.: We drink what we know and are reluctant to try other things. It is so true. I see it everyday in my wine shop. In fact, I have been crafting new approaches to explain wine to folks to peak their interest in trying them.  Georgies approach is very conversational and her writing conveys a developed sense of trust. You want to believe her when she promotes a Rose or an Albarino. Her travels solidify her reference point on these the wines she touts. Have a listen to a very interesting wine education and influencer.

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! Today, I am doing something very different than normal. The podcast will be all me! I am in the process of studying for my Spanish Wine Scholar Certification and I thought it would be beneficial to do a podcast on Galicia. This would require me to dive deep into the autonomous region and hopefully get the details drilled into my brain.  If you also read my blog or follow me on social media, you know how much I adore Albarino and Rias Baixas. It is truly a dream to be able to visit the region one day and sip Albarino along the Mino and Sil rivers. For this episode, I give a brief introduction into the other DOs located in Galicia, but dive a bit deeper into Rias Baixas.  If you enjoy Exploring the Wine Glass, I'd appreciate you giving me some love by taking two minutes out of your day to write up a review on whatever app you listen on. It is the best way to support the show. Music: WINE by Kēvens Official Video   Follow me on Instagram!   Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN l AUDIBLE Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW STAY IN THE KNOW - GET SPECIAL OFFERS Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please like our Facebook page at www.facebook.com/exploringthewineglass Find us on Twitter, Instagram , Pinterest, and Snapchat (@dracaenawines) Want to watch some pretty cool livestream events and wine related videos. Subscribe to our YouTube Channel.  Find out more about us and our award winning Paso Robles wines on our website.  Looking for some interesting recipes and wine pairings? Then head over to our wine pairing website.  Thanks for listening and remember to always PURSUE YOUR PASSION! Sláinte!  Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order

Grace Hood, wine educator and certified sommelier, joins Robert Tas for an exploration of STK's wine list. STK is a classic steakhouse with locations throughout North America and across the globe. Their wine list features a wide range of renowned, classic producers in addition to value wines, and Grace is right here to help you make impeccable pairing choices that will impress your guests and delight your palate.  Wines reviewed include: Cape Mentelle sauvignon blanc Albarino from Martin Codax 2011 Belle Glos pinot from Sonoma For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Tonight we discuss the perpetrators found guilty in this case, and the theory that got all four of them indicted for murder. This is case closed in the eyes of the Texas Courts. Do you think they convicted the right people? Share your thoughts team@texaswineandtruecrime.com. Tonight we are sipping on Sweet Freedom from our friends at Edge of the Lake Vineyard. A blend of Viognier, Albarino, and sweetened with agave, this is the perfect summer quencher. Their wines are delicious and a must try! Check out our friends at Edge of the Lake Vineyard in Valley View, TX. If you want to join our winos and crimos Patreon crew just click here and choose your poison! Thank you so much for your support. It means the world to us. Cheers. 

Sommer, Sonne, Albariño. Dieser Tropfen ist fruchtig und mineralisch aber nicht perfekt. Der Wein ist erhältlich unter www.silkes-weinkeller.de/vierflaschen

Once entirely Spanish, Albariño is now grown widely, including in California See omnystudio.com/listener for privacy information.

Connect with the Podcast:Facebook: @texaswinepod Instagram: @texaswinepod Twitter: @texaswinepod Email: texaswinepod@gmail.com  Voicemail: 802–585–1286 Help the Show:Buy Shelly a Glass of Wine!Subscribe to the newsletter to get the Texas wine crossword puzzle!  Mentioned in this Episode I'm excited to announce the launch of Sommly, a direct-to-consumer marketplace for artisan Texas wine!If you're a Texas winery, claim your free winery page today. Soon you'll be able to list all of your wines and club memberships for wine lovers to purchase on Sommly.com.If you're a wine consumer like me, search for your favorite local wineries on Sommly and give them a great review.Please join me in spreading the word, and helping folks discover the Texas wine industry! And follow @sommly.wine on Instagram for the latest updates. Join me at Wine & Food Foundation's Toast of Texas on June 5! Use code SHELLY for $10 off! More information HEREGrape Collective: Tasting Texas: Tempranillo, Tourism and TeslaWine Enthusiast features Sandy Road Vineyards in Four Global ‘Treehouse Tastings' That Connect Wine and NatureAustin Monthly: The Local Wines to Drink Poolside This SummerTexas Highways: Nice N Easy Serves Craft Beer and Wine in One of Johnson City's Oldest BuildingsNeed lodging in Fredericksburg? Check out my home Cork + Cactus!Cork + Cactus on AirBnBFind Cork + Cactus and many more great rentals at Heavenly Hosts.com! Interview with Michael Bilger of Adega VinhöAdega Vinhö Wine EducationVine Pair: Albariño and Alvarinho are the Same Grape! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, the IMBIBE: The WFF Education Series, and find membership options here.

"What I love about this podcast is you're introducing us to bottles of wine we would never have the confidence to pick" - Angus O'Loughlin Originally thought to be Riesling this grape varietal is semi aromatic on the nose and more shy on the palate. Presenting us with oranges, apples and tropical tones it's a bottle that might become a favourite and certainly a talking point around the table. Follow our Instagram for more hints, tips and teachings: Got Somme Buy this bottle where we got ours: Dan Murphys This podcast proudly presented by Grays.com: https://www.grays.com/search/wine-and-more?tab=itemsSee omnystudio.com/listener for privacy information.

Jennifer McCloud's journey and pursuit to reclaim Norton as Virginia's native grape began in the mid-1990's when she found herself in Charlottesville, Virginia at the Eastern conference of the American Society of Enology and Viticulture, (A.S.E.V.) where Dennis Horton and his winemaking consultant at the time Alan Kinne were speaking about Viognier and Norton, two grape varietals that Dennis had been producing wine from.  She was intrigued and when she had her first taste of Norton it just spoke to her.  She would later engage Alan Kinne to consult for her when she wanted to plant her own vineyard in 1997.Jenni claims to have the largest planting of Norton grapes in the world at 40 acres.  There is no question of her commitment to Norton.  However, she pioneered planting Albarino on the east coast and produces one of the finest of all Viogniers in this country. In addition, here 400+ acre farm has dairy cows from which she produces cheeses to sell at the Ag District outlet, here retail space just off of Virginia Highway 50 in Middleburg, VA.One of the comments Jenni made during her interview resonated with me.  She said: "why not plant a grape vine that wants to grow there, and not try and grow a grape vine that doesn't."  I thought that was an interesting and thought-provoking comment.  Think about it.There is a lot to unpack in this Episode.  Some of the Highlights are:a).  How she went from selling her Tech business to becoming a winegrower in VA.b). The background and deep history of the Norton grape which was propagated in Richmond, Virginia by Daniel Norborne Norton, a medical doctor back in the 1820'sc). Her inspiration and motivation to reclaim Norton as Virginia's grape.d). The challenges she has faced on this journey and the successes she has enjoyed.e). The reasons she believes Norton was not a focus of winegrowing here in the Old Dominion after the repeal of Prohibition.f). Her commitment to the land and how the Ag District became an entity recognized by the state.So much more.  Listen to the Episode below or read the text transcript and learn all you will ever want to know about Norton.

In 2019 Markus and Liz Bokisch celebrated 20 years of making award winning Spanish wines at Bokisch Vineyards. Markus pioneered the planting of Spanish varieties in California by bringing over budwood from Spain and planting it in Lodi soil in 1999. Inspired by his Catalan heritage and driven by a passion for organic and sustainable farming, he became one the most prominent grape growers and authorities on Spanish grapes in all of the United States. Markus Bokisch has also drawn attention to the diversity and uniqueness of Lodi wine country by spearheading the committee to create the 7 Lodi sub AVA's. Bokisch Vineyards produces wine from 5 of those 7 AVA's, continuing Markus's passion to showcase the uniqueness of the Lodi growing regions. In 2000 they made their first vintage of Bokisch wine and have continued to grow their Spanish wine portfolio ever since. Bokisch Vineyards is now producing 11 bottlings of 7 different Spanish varieties across 6 different vineyards. Featuring Albariño, Garnacha Blanca, Verdejo, Garnacha, Tempranillo, Monastrell, and Graciano. Since its inception in 2000, Bokisch Vineyards has been featured in numerous wine publications including Wine Spectator, Wine Enthusiast, and Sunset Magazine. In April, 2018 Bokisch Vineyards was the first American winery to win a gold medal for their Garnacha Blanca in the International Grenaches du Monde Competition held in Gandesa, Spain. In December of 2018, Markus and Bokisch Vineyards was featured in Wine Spectator, highlighting Markus's vision for Spanish wines and wines made in Lodi. In 2014 they moved into a brand new winery facility located in the rolling hills of Lodi, and hired their winemaker Elyse Perry, giving them full control - grape to glass. For all of these reasons and more, Bokisch Vineyards has been a leading force in establishing Lodi as a destination for wine lovers. Their tasting room is located in the oak studded rolling hills of eastern Lodi and is known for the fantastic views, delicious wines, picnic areas and fire pits. Wine Club members are treated to 4 exclusive events per year which are themed to match each new wine release. Liz Bokisch uses her exquisite culinary skills to create specific recipes to pair with the wines. Bokisch Vineyards is also making hand crafted, small lot wines from other varieties under their Tizona label. Showcasing the skills of their winemaker Elyse Perry, they produce an additional 8 vineyard designated wines including Malbec, Old Vine Carignane, Syrah, and Picpoul.

It's Monday, Let's raise a glass to the beginning of another week It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass! Today I am virtually traveling to Spain and am discussing everything Albarino. I am chatting with Diego Rios, winemaker for Bodegas Granzaban in one of my all time favorite wine regions- Rias Baixas. I continue to dream of visiting what is known as Green Spain and hopefully one day that dream will come true.  While you are listening, take a moment to rate and review Exploring the Wine Glass. Ratings are now available, on Apple Podcasts, Spotify, Stitcher and Audible! Taking one minute of your time is the only way the algorithms will suggest Exploring the Wine Glass to others and since you are enjoying the podcast, other winelovers will too! If you aren't familiar with Rias Baixas, this podcast will make you want to go out and grab a bottle. If you already are a Rias Baixas fan, you still aren't going to want to miss this podcast because Diego shares what makes the region so special!  Music: WINE by Kēvens Official Video   Follow me on Instagram!   Follow me on Twitter! SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN l AUDIBLE Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW STAY IN THE KNOW - GET SPECIAL OFFERS Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please like our Facebook page at www.facebook.com/exploringthewineglass Find us on Twitter, Instagram , Pinterest, and Snapchat (@dracaenawines) Want to watch some pretty cool livestream events and wine related videos. Subscribe to our YouTube Channel.  Find out more about us and our award winning Paso Robles wines on our website.  Looking for some interesting recipes and wine pairings? Then head over to our wine pairing website.  Thanks for listening and remember to always PURSUE YOUR PASSION! Sláinte!  Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order

Tonight I cover Part 2 of the Yogurt Shop Murders. In December, 1991, 4 teenage girls are murdered in the TCBY yogurt shop. 30 years later, this case is still unsolved. Tonight I discuss suspects, confessions, and motive. Tonight I am sipping on Albarino. Albarino is their best selling white wine at Edge of the Lake Vineyard. This wine is bursting with zest of citrus, and gives off a combination of grapefruit and honeydew to the nose. This is their driest white wine and the boldest. The uniqueness of the Albarino grape allows it to pair well with melon, apples and soft cheeses. This wine was awarded the Best in Class Texas White in the Texas International Wine Competition. Happy New Year to all of you and thank you for supporting our show! We are rolling into 2022 feeling blessed and grateful. Cheers to good vibes and love this year. If you want to help keep the stories and wine flowing, you can contribute to the show at Support Texas Wine & True Crime on Ko-fi.com! 

There was some good news this week, or at least the absence of more bad news: Christmas isn't cancelled. In England at least, more Covid restrictions have been dodged for now. This Christmas time people can enjoy meeting up with their friends and family without having to break any rules to do so - they just have to use their own judgement, an old-fashioned concept but one many are happy with. But that doesn't mean that things haven't been cancelled left, right and centre, as the hospitality and entertainment industry once more bears the brunt of Covid. So, what can be done to help pubs, restaurants, cafes, music venues, theatres etc? Has the Chancellor gone far enough with his latest rescue package? And what happens in terms of getting your money back if your event is cancelled or you have to skip it yourself? On this week's podcast, Georgie Frost, Lee Boyce and Simon Lambert, look at the muddle that another year of having to cancel and postpone stuff has left people in. Also on this week's podcast, the good news for the Treasury as more tax rolls in, but what's gone up and is it enough to tave off a wealth tax? Plus, would you invest in fine wine... or even music? The team look at how to do both. And finally, is a Christmas update on the PLSA retirement living standards research a cracker or a dud? Merry Christmas from all of us at the This is Money podcast. Christmas bonus: Simon's ten supermarket wines for about a tenner that taste more expensive Co-op: Château Millegrand Minervois - £10 Co-op: Château Joanin Castillon- £9 Co-op: Vavasour £10 Tesco: Finest Ribera Del Duero £12.50 Tesco: Finest Rioja Reserva - £8.50 Waitrose: Les Nivières Saumur Loire, France - £9.99 Waitrose: Beaujolais Villages - £7.99 Sainsbury's: Zweigelt - £9 Sainsbury's: Albarino - £7.50 Sainsbury's: Gruner Veltliner - £9

Celebrating over 25 years, Stag's Hollow is a family-owned winery in Okanagan Falls, producing some of British Columbia's highest quality, most distinctive wines. Located in BC's South Okanagan, in the new sub-geographical indicator (sub-GI) of Okanagan Falls, Stag's Hollow Winery owns two vineyards... Stag's Hollow Estate and Shuttleworth Creek. Always innovative, with a spirit to be unique and push the limits of both grape growing and winemaking in the Okanagan, the team at Stag's Hollow has researched and sought out grapes, both new and old, suited to the area soils and microclimate. These include Tempranillo and Albariño from Spain, and Dolcetto and Teroldego from Italy. These unique varietal wines offer a new tasting experience for the Okanagan wine lover. Although these grape varieties come from all over the world originally, wines we produce from these grapes are identifiable as being from nowhere else in the world but from the Okanagan Valley.We use a more unique trellising system in both of our vineyards - the Geneva Double Curtain, often abbreviated to GDC. With this system, the canopy is divided into two pendent curtains and trained downwards from high canes. The foliage is trained downwards from these canes, forming the so-called double curtains. This training system was one of the first examples of a divided canopy developed in the New World and, by reducing shade, it increases both yield and grape quality.We farm our vineyards sustainably, which refers to conservation, pest management, responsible water usage and efficient energy use. In order to maintain good biodiversity and soil health in the vineyard, we do not use chemical fungicides to control powdery mildew and rot - we use only organic products. All canopy management is performed by hand, which reduces energy consumption as well as allowing us far more precision. We grow diverse and natural vegetation buffer zones in order to provide breeding grounds for beneficial insects, to control unwanted populations of pests.

In this episode, I was chatting to Gordon Russell, winemaker for the last 34 years at the Esk Valley winery, in Hawkes Bay, New Zealand. We naturally discussed his wines, including his Malbec based, legendary red wine, ‘'The Terraces'' made from a field blend of Malbec-Merlot-Cabernet Franc from a one hectare sloping, terraced vineyard that is one of New Zealand's most famous single plots. His latest wine, an Albarino of incredible quality, The Gimblett Gravels , matching food to the local Crayfish, matching wine to Reggae music and much more. Yes, there is the obligatory mention of Sauvignon-Blanc but only when we both mentioned that we completed an hour's chat without talking about... Sauvignon-Blanc! Please subscribe to the show wherever you get your podcast or on my site www.inthevineyardwith.com Happy listening (and drinking) Moshe

Welcome back to Wine Club! This episode, Sara and Rachel talk all about the Spanish white grape Albarino. If you haven't met Albarino then now is the time! Warning: you may find yourself planning a trip to Spain while listening to this episode.   

It's fun to go exploring off the beaten path, and Hugh is doing just that, looking at three whites from unfamiliar regions in Spain. See omnystudio.com/listener for privacy information.

Verdejo, Godello, Xarel-lo, Airen, Albarino ....Solo alcune delle varietà Spagnole a bacca bianca che abbiamo avuto modo di provo nella nostra ultima esperienza Enogastronomica a Ibiza.Un'esperienza che ci ha arricchito ma ci ha lasciato anche un grande dubbio.

What does it take to win https://www.winepressnw.com/magazine/2020/spring-2020/article241548606.html (Pacific Northwest Winery of the Year)?  “The reason you become Pacific Northwest Winery is that you can't just have a one-off vintage has to be, you know, a long track record of https://clearwatercanyoncellars.orderport.net/product-details/0166/2020-Albarino (great wines) that have, in this case, crushed the competition, you know, year after year. And we've done that. And it's amazing for us to do that with these wines.” - Coco Umiker - Winemaker & Owner,  Clearwater Canyon Cellars https://www.winepressnw.com/magazine/2020/spring-2020/article241548606.html (Pacific Northwest Winery of the Year by Wine Press Northwest) https://clearwatercanyoncellars.com/ (Clearwater Canyon Cellars) Coco's Reserve, Rock n J Blend This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy Podcorn - https://podcorn.com/privacyhttps://www.patreon.com/thebestwinepodcast (Support The Best 5 Minute Wine Podcast: https://www.patreon.com/thebestwinepodcast) See https://omnystudio.com/listener (omnystudio.com/listener) for privacy information.

Eva Minguez is marketing manager for the Rias Baixas wine region in Spain. We talk about the region and its flagship grape, Albarino.

Kirsty's story of how she fell into winemaking begins as almost a fairly tale.  At the young age of 24  early in her career working as a microbiologist she decided to leave the lab and devote her time to a side project she had as a calligrapher and wedding planner.  In the course of that business she planned the wedding for none other than Patricia Kluge owner of what would become known as Kluge Estate.  It was there that she met Gabriele Rausse , Kluge's vineyard consultant. In 2000 Kluge asked Kirsty to build her a winery.  In the process when Gabriele learned of Kirsty's background in science and microbiology he suggested that she be the winemaker. Surprised, but with his guidance, she began to make wine. He then  encouraged her to get a degree in enology which she did by gaining admittance to the program at UC Davis in California.  She would go on to do an internship at Domaine Faiveley in Burgundy and then Craggy Range in New Zealand before being recruited by Blenheim Vineyards to return to Virginia and become their winemaker in 2008. She has never looked back. HIGHLIGHTS FROM THE INTERVIEW INCLUDE:a).  how her background in microbiology helped her gain entry into the UC Davis Enology program.b).  The full story of how Patricia Kluge asked her to build a winery.c).  Meeting Gabriele Rausse and how that mentorship shaped her future.d). What her amazing experience in Burgundy at Domaine Faiveley and then Craggy Range in  New Zealand taught her about winegrowing.e). background on the Matthews family and Dave Matthews the well known Rock Star and their role in the winery.f). Her experimentation with different varietals like Gruner Veltliner and Albarino has led her to continue to plant other not so common varietals seen in Virginia like Mencia.Much, much more.  Take a listen or read the Transcript attached.   

Chris sits down with Ian Brand, Owner/Winemaker of I. Brand & Family Winery.

Alright, as a follow-up to our 'things we're really good at' episode, we thought it was only fair to counterbalance with a, 'things we're terrible at' episode. From cooking, to having general self-control when it comes to any type of food, it turns out.. there's quite a lot that we're just not great at. Hopefully you are also bad at these things.. so that we seem less like losers. Grab some wine too - but be careful not to spill and make a mess.. because it happens a lot to us. Wine: El Terrano 2016 Albarino and Barokes Bubbly Rose Cheese: Happy Belly Marble Cheese Sticks and Cello Mayan Cocoa Coffee Rubbed Fontana --- Send in a voice message: https://anchor.fm/jacksandviv/message

Deze podcast is weer hysterisch geworden! Maar zo leuk om te maken, en één van onze vele favoriete gebieden. Maar bovenal ook een gebied met opkomende wijnmakers, onbekende druiven en aangename prijzen. Kortom Galicië! Slobberpost We trappen de podcast af met Slobberpost JOU maandelijkse wijnvertier in een proefflesje. Aanmelden voor maart kan alleen deze week nog! Klik hier om je aan te melden. Proefboxen Verder zitten we natuurlijk nooit stil, want dan kunnen we niet! De eerste lichting van onze Stay @ Home proefboxen 2.0 zijn inmiddels uitverkocht, maar niet getreurd we gaan natuurlijk door! Zo tof dat jullie allemaal met ons mee proeven. Interesse? Klik hier. Wel lanceren we de nieuwste editie van de Supperklapper box. Geheel in thema deze keer namelijk Zuid-Afrika. Het favoriete wijnland van JJ. Kortom je kan met ons op liquid holiday in je eigen woonkamer. Bestellen kan hier. Ongevraagde boekentips We hadden de boekenhoek eigenlijk ingeruild, maar zul je zien dat we dan toch weer van alles bedenken. Hier een overzicht van de genoemde boeken: -  Inside Bordeaux -  Brunello Di Montalcino: Understanding and Appreciating One of Italy's Greatest Wines -  Wine Grapes Je vindt de boekentips en andere tips hier. Dikke tip Wine masters is een supertof platform met steengoede inhoudelijke en toch vermakelijke documentaires. Begeleid door masters wine, en goede benchmark wijnhuizen. JJ heeft ’t zelfs gebruikt voor zijn WSET4 examen en er erg veel aan gehad. Aanmelden doe je hier. Geproefde wijnen -  Attis Mar, Albarino van de zeebodem (www.smaragdwijnenathome.nl) -  Martin Codax (www.vinites.nl) -  Raoul Perez (www.vindict.nl & www.wijnkoperijplatenburg.nl) -  La Fillaboa 1898 (www.kwastwijnkopers.nl) -  Pazo Señorans Albariño (www.pallaswines.nl) -  Alma de Author Godello & Mencia (www.vindict.nl & www.wijnkoperijplatenburg.nl) -  Flower and the Bee – Treixadura (www.smaragdwijnenathome.nl) Vragen? Stel ons een vraag, mail ons op podcast@leclubdesvins.nl en we behandelen jou prangende wijnvraag in de podcast. We love recencies! Fan van de podcast? Laat een recensie achter in de Apple podcast app!

Martin Codax is a superb story of co-operation, innovation and independence. When its grower members came together back in 1986 the world, for the most part, had never heard of wine from Galicia, tasted Albarino or could pronounce Rias Baixas. Today, white wine from the region has captivated the world of wine to the extent that Albarino from Rias Baixas is considered the Finest of Spanish white wines. In this episode Celina Rodriguez guides us through the region, its subzones and, of course, the wines of Martin Codax. Martin Codax also produces Mencia based wines from Bierzo (Cuatro Pasos) and Godello based wines from Monterrei (Mara Martin).  All three regions and their wines are represented in Ireland by Barry and Fitzwilliam. The story behind how the Cantabrian Brown Bear conservation programme is supported by Martin Codax is fabulous. Read it HERE. Martin Codax Albarino will feature in the forthcoming SuperValu Spanish Wine Sale. More about that on WineIreland.blog closer to the middle of February. In anticipation of that I attended a SuperValu webinar for the press acouple of weeks ago and listened once more to the Martin Codax story.  It is so good I just had to bring it to our Podcast! In this episode I am guilty of telling two of my own stories from a visit I made to Galicia as far back as 2002. Apologies for my indulgence as the Martin Codax story is told to us here so brilliantly by Celina Rodriguez. Enjoy. ----------------------------------------------------------------------- While all restaurants in Ireland were closed until recently many reopened. That was great news - Open Again. Then we heard that they had to close once more - on Chrstmas Eve. Tough times, Tough times indeed. Here's hoping for a more succesful business environment in 2021. We should remember that many of these, including the wonderful Monty's of Kathmandu, are family businesses. They are often small and brilliant and need our support more than ever. Keep Safe and Keep well.  Kevin Ecock's WinePod is brought to us with the assistance of the Santa Rita Wine Room at Monty's of Kathmandu - an excellent place to host your next event or celebration. Contact Shiva at 01 -6704911 or HERE at the Santa Rita Wine Room web page.

The Burgans Albariño 2019 is sourced from vineyards in the Rias-Baixas DO in northwest Spain's upper corner. This White wine is made by Bodegas Martín Códax, a wine collective formed in 1986.Collectives or communes are common in Spain. Bodegas Martín Códax has 600 members, all small farmers with relatively small vineyards. One of the odd things about vineyards in the poorest soils and rocky, hilly land is often the prized location for grapevines.The farmers typically have other crops and use grapes to add income. They individually do not have the ability or know-how to create their own wines. Banding together allows them to pool their resources and compete globally in the wine industry.Burgans Albariño 2019 is imported by Eric Soloman Selections/ European Cellars. With imported wine, the import company is important. Most of the major, nationwide importers have a House Style. That does not mean the wines they feature are the same, but they often possess similar characteristics.Following the importer is a useful method of discovering new imported wines. I have a handful of importers whose wines I almost always enjoy. They have an excellent track record that matches well with my tastes. It is one of those things that you will have to find for yourselves. I can tell you which importers have wines that I like, but I can not tell you which wines you will like. Seek, and ye shall find.Albarino, I think, is an under-loved grape. Every time I drink a glass, I wonder why I do not drink it more often. I think of it along the lines of Sauvignon Blanc, Pinot Grigio, and Riesling. Not so much in flavor, but when and where it can be enjoyed.The Burgans Albariño 2019 is sourced from 20 year old plus vines from vineyards located around a local hill named Burgans. It is fermented in stainless steel tanks and then aged an additional three months on lees, stirred.As a refresher, on lees is a French wine term that indicates that the spent yeast and grape residue is left in the tank during the aging period. It can give the wine a nutty, salty characteristic. When the less are stirred, the wine can take on a creamy texture depending on how often it is stirred. The alcohol content is a mild 12.5%.Burgans Albariño 2019 Tasting NotesThe color is wheat beer yellow. The nose is a pretty blend of melon, apple, lemon, and honey, along with tangerine, peach, and a whiff of spring flowers.The Burgans Albariño 2019 sleek, silky wine, with interesting, balanced flavors. It starts with Green apple, lime, apricot, orange, and peach. The mid-palate adds pear, grapefruit, nectarine, and light spice. The acidity is plentiful but balance and stays in its lane.The SummaryThe Burgans Albariño 2019 is a delicious White wine, and it is both familiar and exotic.It has an excellent mouth-feel, which greatly adds to the drinking experience.This is a wonderful wine; I found the Burgans Albariño 2019 for $14.99, it truly drinks great. Why don't I drink Albariño more often?

Summer songs - what's your favourite? Bill Gates - we love him - do you? And, more importantly, would you drink water from one of his new techno-clever waste-not loos (or toilets, johns, crappers, thrones, restrooms... if you're a yank!) Taking the knee - what's the physical act mean to you? The Motion of Body Through Space by Lionel Shriver - terrible title, GREAT book. Morgadio a great Albarino wine. And our sponsor this week is MOYA... https://moya.es/es/Support the show (https://www.buzzsprout.com/210926/podcast/website)