Podcast appearances and mentions of amanda smeltz

The bit is that our guest picks the wine for the episode this season. One cab sauv, one sauv blanc. This is not exactly what happened with our esteemed guest, Amanda Smeltz, the inventor of hot honey, but we had a really good time doing conpersion and loving without limits. Xoxoxoxo ////List////Andreas Tscheppe, ‘Green Dragonfly Plus,' 2021//Ceritas, ‘Calima,' 2020////Support the show

L'angelore, Tavel, 2016//Romain Le Bars, Tavel, 2021//Close Cibonne, Cotes de Provence, ‘Tradition,' 2010//Domane Tempier, Bandol, Rose 2020//Pierre Micheland / Domaine de la Réaltière, Coteaux D'Aix en Provence, ‘Pastel,' 2022 ////Support the show

Duck welcomes esteemed sommelier Amanda Smeltz and pioneering natural wine journalist Aaron Ayscough for a scintillating conversation obout the Beaujolais. Amanda and Aaron are basically the most interesting voices in natural wine right now, so it's crazy we're not charging you to listen to this. Please buy The World of Natural Wine at your local bookstore and subscribe to Aaron's Substack (https://substack.com/profile/15653834-aaron-ayscough). While you're doing online things, buy Amanda's book of poetry, Imperial Bender. (https://www.amazon.com/gp/product/0984496157?pf_rd_p=d1f45e03-8b73-4c9a-9beb-4819111bef9a&pf_rd_r=J6Y1SQQ60V41SF1F0KPD). Also, I guess, get ready for Issue 4 of the zine. ////LIST////Kalche, Apple Piquette, “Lenticularis,” NV//Bernard Vallette, Beaujolais, ‘Quatre Saisons,' 2021//Selene, Beaujolais, ‘Cuvee de Printemps,' 2021//Frederick Aublanc, Brouilly, ‘Les Hauts de Huire,' 2020//Christian Ducroux, ‘Expectatia,' 2020////Support the show

***** THIS IS A RECORDING DONE ON TWO LAPTOPS IN AUSTRIA PLEASE FORGIVE SOUND QUALITY******International wine superstar and pizza empresaria Amanda Smeltz came on the pod after being on a bizarre Austrian wine bender with Duck for like 10 days. I absolutely did not edit this besides adding the song. Sorry it's unhinged, Kevin and I are spending out 200 episode milestone month ignoring eachother xoxoxox. Buy whatever wine Amanda says to buy, put hot honey on that 'za, and remember to eine kleine your nachtmusik whenever possible. Thanks to guest producer Hot Gabe for his work.  ////LIST////7 Radku, Morovia Ryslink Rynsky, 'Orange,' 2020 ( please note, I think I got confused about this wine's provenance. The winemaker makes wine in both Czech Republic and Slovakia. Apologies abound, Amanda made me drink it and I loved it but I didn't like, do any research.)//Rennersistas, Burgenland, 'W_ssb_rg_nd_r,' 2016//Maria and Sepp Muster, Steiermark, 'Rose vom opok,' 2020////Support the show

Is “Natural Wine” a category, a lifestyle, or just a buzz phrase? In Ep. 94 we hear about the Cold War between natural and conventional winemakers, question the possible quackery of so-called clean wines, and more.Our natural wine guides are Esther Mobley, an award-winning journalist and the wine critic at the San Francisco Chronicle; and Amanda Smeltz, a sommelier, poet, the newly-annointed European Portfolio Manager for Coeur Wine Co., and the author of Imperial Bender.

Amanda. Smeltz. Styria.NO RULES.LETS GO!!!! ////LIST////Strohmeir, Schilcher Frizzante, NV //Weingut Maria & Sepp Muster, Steirerland, 'Rose vom opok,' 2019//Weingut Werlitsch, Steiermark, 'Ex Vero II,' 2013//Andreas Tscheppe, SteiermarkGelber Muskateller, 'Butterfly,' 2018////Support the show (https://www.patreon.com/Disgorgeous)

Poet turned sommelier turned poet, Amanda Smeltz left Pennsylvania to study at Marquette in Milwaukee. She stayed in Milwaukee, one of the world's great food and wine capitols to learn hospitality before returning to New York. A longtime Brooklynite, Amanda worked at groundbreaking Roberta's in Bushwick, Daniel Boulud's Bar Boulud and Boulud Sud, and eventually Estela and Café Altro Paradiso with Iggy Mattos. Amanda is a published writer and poet and just packed everything in, we'll explain.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

In part 2 of our series on natural wine we delve deeper into the what makes the term natural wine controversial, why the qualifier alludes us and if natural wine is trend or here to stay. In part episode of Point of Origin from Whetstone Magazine, we’re joined by New York based sommelier Amanda Smeltz, who currently works as a wine director at both ESTELA and Cafe Altro Paradiso, who breaks down the cultural significance of natural wine. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

***** ALERT***** LIVE SHOW JANUARY 20th at 21 GREENPOINT in BROOKLYN NY. TIX: https://rockagainstthetariffs.brownpapertickets.com *****The boys welcome Amanda Smeltz, AKA Bustopher Smeltz, Bev director of Cafe Alto Paradiso and Estella and your sommelier's favorite sommelier for her second soon to be legendary episode. This time, she kicks off Jura-nuary with a discussion about ouille whites from Jura. We're talking cool kids, burgundian venture capitalists, what exactly tradition is, and self-imperialism. Oddly enough, this episode is actually about wine, if you kind of squint a little or if you're drunk. No one had enough dinner, that's for fucking sure. Amanda is a genius and a treasure and we are all blessed to have her. Please go and visit her and raid her lists. ///LIST///Domaine Du Pelican, Arbois Savagnin Ouille, 2016//Bruno Bienname, Arbois Savagnin, 2017 //Les Dolomies, VDF Savagnin, 'Croix Sarrant,' 2017//Renaud Bruyere et Adeline Houillon, Arbois Blanc, 2016////Support the show (https://www.patreon.com/Disgorgeous)

This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Stephanie and Eduard Tscheppe-Eselböck (Gut Oggau), Matthias Hager & Johannes Zillinger, in conversation with Amanda Smeltz (Estela and Cafe Altro Paradiso)Get to grips with the fundamentals of this Austrian farming philosophy that has, over the last century, literally taken the wine world by storm, helping vines thrive and flourish, producing wines of intense vibrancy and purity. But what is Biodynamics really about? How does it work? Where did it come from? Why was it needed and, most of all, why is it still relevant today? Explore this fascinating world with the guidance of some of Austria’s foremost biodynamic growers and makers.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.HRN On Tour is powered by Simplecast.

The boys are joined by not one but two world class poets and sommeliers, Amanda Smeltz and Keara Driscoll, and lets just say things get WILD. The squad eviscerates finance dudes, the concept of rose and chateneuf du pape. Kevin clearly did a lot of reading this episode, and boy does it show. Duck and Keara forever join their souls in a dark off mic ceremony that probably will get referenced a lot. Please check out Smeltz's collection of poetry, Imperial Bender, and look out for her articles on SevenfiftyDaily. // LIST/// Domaine des Cadoles, Brouilly, 2015 // Domaine Pierre-Marie Chermette, Brouilly, 'Pierreux', 2016// Domaine Frederic Aublanc, Brouilly, 'Les Hauts de Huire," 2016 // Scar of the Sea, Dry Hopped Cider, 2016 Support the show (https://www.patreon.com/Disgorgeous)

Amanda Smeltz worked wine at April Bloomfield's John Dory and the Breslin, spent over 4 years building the wine program at Roberta's Pizza in Bushwick, and is now the Head Sommelier at Bar Boulud and Boulud Sud. We talk to Amanda about restaurant wine lists, under appreciated wine regions and styles, and what to drink now.

At the time of this interview, Amanda Smeltz was the Wine Director of Roberta's Pizza and Blanca, both in the Bushwick neighborhood of Brooklyn. She has since moved on.

This week on Roberta’s Radio hear from Amanda Smeltz, the Wine Director/Sommelier at Roberta’s. She elaborates on everything from pairings to collections and shares some of what went into curating the esoteric and diverse list currently at Roberta’s. Find out how she got into wine, how she’s been able to maintain her second life as a poet and her tips for becoming a better taster. This program was brought to you by Heritage Foods USA.

This week on In the Drink, host Joe Campanale is joined by Amanda Smeltz, Wine Director at Roberta’s, the very place that houses the HeritageRadioNetwork.org studio! Amanda discusses her approach for selecting wines at Roberta’s and expresses her decided interest in female wine producers and experimental wines. How has the traffic to Roberta’s changed since Sam Sifton’s New York Times review? What challenges come along with building a wine list for a Bushwick crowd? Amanda explains her integral role at Roberta’s and also talks about her second life as a writer – her latest book of poetry “Imperial Bender” will be released soon! This program was sponsored by Route 11 Potato Chips. “I think Roberta’s is an amazing stomping ground for experimental stuff and [wines] that are off the beaten path.” [1:56] “It takes many months for a restaurant to find its groove. They are organic things because they are very people based so they need a lot of attention. The work is never done.” [11:15] “It’s not standard Italian food by any means, and it’s not standard pizza at Roberta’s so standard pizza and wine pairings don’t hold.” [27:30] ## –Amanda Smeltz, Wine Director at Roberta’s on In the Drink