Podcast appearances and mentions of angelo gaja

Though one of the oldest wine-growing regions in the world, Israel is still exploring its potential after Muslim rule after World War I. Victor Schoenfeld, Head Winemaker, and Walter Whyte, VP of Sales for Yarden Imports, explain how Golan Heights Winery has set the bar for the quality of Israeli wine and spreads its wines globally, both within the Jewish community and beyond.  Detailed Show Notes: Victor Schoenfeld - CA native, went to UC Davis, recruited to Golan Heights Winery in 1991Walter Whyte - managed officers' clubs in the military and learned about wineGolan Heights Winery (“GH”) backgroundFounded 1983 to export wine of high quality26% exported today (production to increase 30%, primarily for export)NE Israel, Syrian border, 33rd parallel (like San Diego)Volcanic plateau, Mediterranean climate, high elevation (1,200-4,000 ft)19 varietals, known for traditional method sparkling, Yarden CabernetZelma Long, former consultantPrice points range from $15 (Mt Hermon) - Yarden Cab ($50) - $80+ - $1,000 (Cru Elite)Manage 40% of vineyards (to increase), rest on long-term contracts500 vineyard blocks, harvested & vinified separatelyHas two propagation vineyards and a nurseryIsraeli wine historyJournal of Science (2023) - identified two winegrape domestication events 11,000 years ago - Caucasus (Georgia) and Western Asia (Israel)Discovered ~30 ancient wine artifactsGolan Heights is the coolest climate region in IsraelMuslim rule 738 - WWI - old varieties died outIsraeli war impactsMinimal grape growing impacts (1 missile fell on vineyard), but emotionally challengingSupport in the US for Israeli wine, reduction in sales in Europe after Oct 7, 2023 eventsIsraeli wine marketGH demand > supply in IsraelPer capita consumption is low; a large segment does not drink due to religionThe food scene has exploded in the last 20 years, but many restaurants do not serve Israeli wineTop 5 markets - US, Canada, Europe, Far East (Japan)Top US markets - NY, NJ, CT, FL, TX, IL, CAHistorically, wines went to religious markets, expanding into secularinternationally marketed as high quality, not as kosher; Angelo Gaja distributes in ItalyDifferentiating GH“Oldest new world winery in existence”Marketing messages: World-class wine, kosher, then from IsraelHigh elevation, volcanic soils on 33rd parallel (Etna is 37th)MarketingGrass roots, get people to taste the wineActive in Jewish organizations, ads in Jewish publications, tasting events sponsored by Jewish groupsStrong presence in Kosher wine storesAll GH wines are kosher2 types - Mevushal (cooked/pasteurized) - required for some, esp Kosher restaurants (catering, weddings, bar mitzvahs); Non-mevushalMany wineries do bothEverything used in winemaking needs to be certified kosher (e.g., yeast)Can't use things like isinglassGH's whole facility is kosher“Could double business if made mevushal,” but will not to maintain qualityFood and wine pairing is not typical. Traditional Middle Eastern cuisine, “mezze,” has a lot of different flavors at oncePassover dinner is coursed, and every adult must drink four glasses of wine (or grape juice)Yarden Cru Elite - $2,000 per pair265 pairs related, including NFT, sold directly from wineryCelebrate the 40th anniversary with collectorsCabernet Sauvignon, single vineyard, single block, two single barrelsLaunched at an Israeli restaurant in Singapore Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Sascha Speicher ist mehr als ein Name in der Welt der Sommeliers – er ist eine Institution. Als Schirmherr einer Branche, die sich zwischen Handwerk, Kunst und Präzision bewegt, prägt er seit Jahren die Weinszene mit unerschütterlicher Expertise und einer klaren Vision. Er ist der Mentor, der aufstrebenden Sommeliers nicht nur Wissen vermittelt, sondern auch Perspektiven eröffnet. Als Förderer sorgt er dafür, dass junge Talente den Raum bekommen, den sie brauchen, um zu wachsen und zu glänzen. Seine Rolle geht weit über die des Chefredakteurs des SOMMELIER-Magazins hinaus – er ist ein Schutzpatron für all jene, die mit Leidenschaft für das perfekte Glas kämpfen. Er öffnet Türen, wo andere nur Wände sehen, und ist ein Wegbereiter, der neue Konzepte denkt, bevor sie von der Branche erkannt werden. Ob als Initiator völlig neuer Verkostungsformate, Netzwerkevents oder Masterclasses – er versteht es, Tradition mit Innovation zu verknüpfen. Doch wer ihn kennt, weiß: Speicher ist kein Mann der großen Worte, sondern der präzisen Taten. Als Begleiter der SOMMELIER- und Weinkultur führt er mit scharfem Verstand und unbestechlicher Analyse durch Trends, ohne sich von Hypes blenden zu lassen. Seine Worte sind Wegweiser, seine Bewertungen eine Richtschnur für die Besten der Besten. Ein Gönner, der Talent erkennt, bevor es zum Star wird, und ein Unterstützer, der nicht nur applaudiert, sondern aktiv fördert. In einer Welt, in der Expertise oft von Marketing übertönt wird, bleibt Speicher eine Vertrauensperson, deren Urteil Gewicht hat. Seine Arbeit ist nicht bloße Dokumentation, sondern kuratiertes Wissen – fundiert, unabhängig und immer einen Schritt voraus. Die Sommeliers dieser Welt haben viele Lehrmeister, aber nur wenige echte Förderer, die mit so viel Leidenschaft, Präzision und Weitblick für ihre Zunft stehen. Sascha Speicher ist einer von ihnen. Und wie sagte Moritz-Christian Brand in seiner Episode: „Sascha Speicher könnte mit seinem Wissen und seiner Erfahrung nahezu jeden von uns Somms sprachlos dastehen lassen oder gar entblößen. Aber er nutzt sein Wissen, um uns eine Bühne zu geben.“ Danke, Sascha! Sascha Speicher Meininger Verlag GmbH Maximilianstraße 7-15 67433 Neustadt/Weinstraße Telefon: +49 (0)6321 8908-0 E-Mail: contact@meininger.de Mit herzlichen Grußworten von: Richard Grosche, Weingüter Geheimrat J. Wegeler Managing Director, Wegbegleiter & Freund Willi Schlögl, Freundschaft Kultsommelier, Content Creator & Freund ------------------------------------- Diese Folge von SOMMELIER – Die interessantesten Mundschenke unserer Zeit wird begleitet von durch Silvio Nitzsche ausgewählte Weine aus dem Programm der Schlumberger Gruppe, zu der die Handelshäuser Schlumberger, Segnitz, Consigliovini und das Privatkundenportal Bremer Weinkolleg gehören. ------------------------------------- Während der Episode verkosten wir folgenden Wein: Collection 245, Champagne Louis Roederer, Champagne, Frankreich Link für Geschäftskunden: https://is.gd/4kJl97 Link für Privatkunden: https://is.gd/v13bOn Hört bitte selbst: https://is.gd/AJ49od _____ Sehr gerne empfehle ich die folgenden Weine: 2022 Promis, Angelo Gaja, Toskana, Italien Link für Geschäftskunden: https://is.gd/GL0r4I Link für Privatkunden: https://is.gd/K5IkBt Hört bitte selbst: https://is.gd/YJWuJL _____ 2020 Château de Pez, St.-Éstephe, Bordeaux, Frankreich Link für Geschäftskunden: https://is.gd/huky3K Link für Privatkunden: https://is.gd/W6B5kc Hört bitte selbst: https://is.gd/FIVCT2 _____ 2023 Chenin Blanc Wild Ferment, Delheim, Stellenbosch, Südafrika Link für Geschäftskunden: https://is.gd/T05B7t Link für Privatkunden: https://is.gd/qbLrf7 Hört bitte selbst: https://is.gd/Rg5F4l ------------------------------------- Bitte folgen Sie uns auf Webpage: sommelier.website Instagram: sommelier.der.podcast Facebook: sommelier.der.podcast Wir freuen uns über jede Bewertung, Anregung und Empfehlung.

What is unique about Famille Perrin in France's approach to running their family wine business? How do traditional wine families differentiate their brands and market their wines in a crowded marketplace? How has the Gaja family of Italy made significant contributions to winemaking and the Piemonte community? What is unique about Famille Perrin in France's approach to running their family wine business? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Fiona Morrison. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, 10 Great Wine Families: A Tour Through Europe. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did the Frescobaldi family make a massive impact on the arts in their transition from banking to wine? What were the Frescobaldi family's connections to famous figures like Dante Alighieri and Galileo? How has Angelo Gaja and the Gaja family made significant contributions to winemaking and the Piemonte community? Why is the Liger-Belair family's vineyard often known as the greatest in the world? What is unique about the Famille Perrin's approach to running their family wine business? How has Álvaro Palacios proven Garnacha's place as the climate change grape? How do traditional wine families differentiate their brands and market their wines in a crowded marketplace? Do these families view their wines as luxury goods?   Key Takeaways How do traditional wine families differentiate their brands and market their wines in a crowded marketplace? Simplicity and being true to their roots are two key factors Fiona points out. The labels have become much cleaner and are much more sober these days than they were in the past. The Torres family of Spain have done huge amounts on climate change and carbon neutrality and regeneration. In fact, they are, once again, this year, the most admired wine brand. I think it's very important to show that you're paying your dues and you're doing research. It shows how much they are rooted in their heritage and their history. How has the Gaja family of Italy made significant contributions to winemaking and the Piemonte community? If you want to go and taste a Gaja, you need to make a contribution of 300 euros to their various charities they support. Piemonte is still quite a poor region, and so they want to give back to the community and to the area what they can. Of course, people who drink Gaya wines, which are very expensive, can afford to give a charity donation. It's quite unusual, but I think it's a good solution for them. What is unique about Famille Perrin in France's approach to running their family wine business? There are seven or eight children from the two brothers, Francois and Jean Pierre. Every single one of them has a job in the winery, with each handling a different aspect of the business. This solidarity between so many children, working together, laughing together, tasting together. This is a blueprint for how to run a family business.   About Fiona Morrison MW Fiona Morrison is an international Master of Wine, author, writer and wine merchant who lives in Belgium and Bordeaux and holds both British and Belgian nationalities. She became a Master of Wine in 1994 after studying in America and France. Fiona is married to Jacques Thienpont of Le Pin and currently runs the Thienpont family wine merchant business in Belgium and France. The family owns three estates on Bordeaux's right bank: Le Pin (Pomerol), L'IF (St Emilion) and L'Hêtre (Castillon). Winner of several awards for her writing, including the James Beard Award, her latest book, "10 Great Wine Families", has been published internationally.         To learn more, visit https://www.nataliemaclean.com/327.

Eine Besuch, auf den wir uns schon lange gefreut haben: Dirk Niepoort ist da. Als Chef des Portwein-Hauses sorgt er in fünfter Generation für große, einzigartige Rubys, Tawnys und Co. Wie er es außerdem angestellt hat, mindestens die Region Douro, vielleicht sogar ganz Portugal in Punkto Wein umzukrempeln, ist eine der ganz besonderen Geschichten des europäischen Weinbaus der letzten 50 Jahre. Schön, dass er sie bei uns erzählt! Auch klar, dass es ihm nicht an Selbstbewusstsein mangelt - an Wissbegierde und Offenheit jedoch ebenso wenig. Er spricht übers Learning by Doing, die Zusammenarbeit mit Philippe Pacalet, Telmo Rodriguez und Raúl Pérez, über Vorbilder wie Angelo Gaja, sein neues Projekt in der Ribeira Sacra, über Naturwein, undundund. Mit vor dem Mikro: Mitstreiter Lucas Nägele, mit dem Dirk zusammen „Niepoort & Freunde“ gegründet hat, einen neuen Ableger in Deutschland. Pflichttermin für alle, die entweder schon Niepoort-Fans sind, oder ihren Horizont erweitern wollen. Du möchtest mehr über unsere Werbepartner erfahren? [**Hier findest du alle Infos & Rabatte!**](https://linktr.ee/TerroirAdiletten) Zum Whatsapp Newsletter --> [**Hier Anmelden**](https://api.whatsapp.com/send/?phone=+4915167067656&text=Ich%20m%C3%B6chte%20dabei%20sein!) Dirk Niepoort Weinpaket: Die Weinquelle: https://die-weinquelle.de/produkt/weinpakete/tunda-weinpaket-episode-147-dirk-niepoort/ Lobenbergs GUTE WEINE: https://www.gute-weine.de/tunda-x-niepoort/ Douro Boys x Freundschaft Friendstrip: https://wine-partners.at/douro-boys-friendstrip Folgt Dirk Niepoort auf Instagram: https://www.instagram.com/niepoort_wines?igsh=MThna3hmY3Blc2ozaQ== Instagram: https://www.instagram.com/dirkniepoort64?igsh=bXBmcmpnZmcwamZx Website: https://www.niepoort.pt/ Folgt Lucas Nägele auf Instagram: https://www.instagram.com/lucas.naegele?igsh=MXkyYzFvanc5OGpwNw== Instagram: https://www.instagram.com/niepoort.freunde?igsh=cG9zZXp3dXY4Ym1s Folgt „Terroir & Adiletten“ auf Instagram: https://www.instagram.com/terroirundadiletten Folgt Willi auf Instagram: https://www.instagram.com/willi_drinks Folgt Curly auf Instagram: https://www.instagram.com/thelifeofcurly Produzent: pleasure* Instagram: https://www.instagram.com/pleasure_berlin TikTok: https://www.tiktok.com/@pleasure_berlin Website: https://www.pleasure-berlin.com/ Magazin: https://www.thisispleasure.com/ LinkedIn: https://www.linkedin.com/company/pleasureberlin

Über Al Pacino sagt man, er könne sogar ein Schnitzel spielen. Und genauso könnte Hendrik Thoma auch glaubwürdig Billigsekt verkaufen. Aber das macht er nicht, denn er ist und bleibt eine der glaubwürdigsten Persönlichkeiten der Branche. Hendrik Thoma, der unvergleichliche Virtuose unter den Sommeliers, ein Titan des Weins, der mit jedem Blick, jeder Geste und jedem gesprochenen Wort eine neue Art der Weinmoderation prägte. Sein Name hallt durch die Jahrzehnte, ein Echo der Brillanz, das sich in den Herzen seiner Gäste verewigt hat. In den dunklen Gassen von Gütersloh, zwischen den rauchgeschwängerten Bars und den schäbigen Hinterhöfen, erhebt sich Hendrik Thoma wie ein Phönix aus der Asche. Seine Rollen in der Weinwelt sind ein Kaleidoskop der Möglichkeiten unserer Branche, ob als Koch, Sommelier, Vinotainer, Weinblogger, Weinhändler oder einfach als großartiger Fachmann. Zum Glück hat das Schicksal ihn nicht exklusiv für ein singuläres Restaurantpublikum reserviert, sondern ihn auf die Bretter der Weinwelt und vor die Kamera geführt. Seine Stimme, ein Orchester aus Leidenschaft und Melancholie, erzählt Geschichten von Weinliebe, Erfahrungen und unerschöpflichem Wissen. Seine Mimik, ein Gemälde aus tausend Farben, malt die Emotionen auf die Bildschirme. Und sein Charisma, ein Magnet für die Weinseelen der Menschen, zieht uns in seine Genusswelt. Hendrik Thoma, der Mann mit dem verschmitzten Lächeln und dem stählernen Blick, hat die Kunst der Weinpräsentation neu definiert. Und wenn der letzte Schluck eines von ihm empfohlenen Weins geleert wurde und die müden Lider sich senken, bleibt er in unseren Herzen. Ein Mythos, der niemals verblasst. Ein Applaus, der nie endet, für den Mann, der Wein zum Leben erweckt. Was für eine Freude, ihn heute und hier zu Gast zu haben. Den Mann, der Manni Montrachett und Master Sommelier wie Dr. Jekyll und Mr. Hyde in sich trägt und in dieser Folge beides ausspielt. _____ Wein am Limit GmbH, Offakamp 9, 22529 Hamburg, office@weinamlimit.de Mit herzlichen Grußworten von: Marco Franzelin, Freund & Kollege, Sommelier Waldhotel Sonnora Tim Atkin, Master of Wine, Journalist & Freund ------------------------------------- Diese Folge von SOMMELIER – Die interessantesten Mundschenke unserer Zeit wird begleitet von durch Silvio Nitzsche ausgewählte Weine aus dem Programm der Schlumberger Gruppe, zu der die Handelshäuser Schlumberger, Segnitz, Consigliovini und das Privatkundenportal Bremer Weinkolleg gehören. ------------------------------------- Sehr gerne empfehle ich die folgenden Weine: 2015 Pinot Gris “Kessler” Grand Cru, Domaines Schlumberger, Elsaß, Frankreich Link für Geschäftskunden: https://is.gd/DZaK7e Link für Privatkunden: https://is.gd/PbS6X9 _____ Sherry Amontillado “Los Arcos”, Emilio Lustau, Jerez, Spanien Link für Geschäftskunden: https://is.gd/CzotOm Link für Privatkunden: https://is.gd/LIdEpk _____ 2022 Rossj-Bass, Angelo Gaja, Langhe, DOC, Piemont, Italien Link für Geschäftskunden: https://is.gd/QQvjj8 Link für Privatkunden: https://is.gd/BKXB25 ------------------------------------- Bitte folgen Sie uns auf Webpage: sommelier.website Instagram: sommelier.der.podcast Facebook: sommelier.der.podcast Wir freuen uns über jede Bewertung, Anregung und Empfehlung. Das Format: SOMMELIER – Die interessantesten Mundschenke unserer Zeit. wird produziert und verantwortet von der: Weinklang GmbH, Silvio Nitzsche, Bergahornweg 10, 01328 Dresden, silvio@sommelier.website

Mette Mayli Albæk smager på vinens dronning fra Piemonte. Niels fortæller om mødet med Angelo Gaja og møder en ny, fremragende producent, han ikke vil glemme igen. Vine:Produtori di Barbaresco 2019 – 230 kr. hos PhilipsonPico Maccario - Barbaresco 2020 – 239 kr. (v/ 6 fl.) hos Fine WinesLodali - Rocche Dei 7 Fratelli - Barbaresco 2020 – 199 kr. hos Copenhagen WineFrancesco Verzio – Barbaresco 2019 - 460 kr. hos Adriat

Quando combinamos de fazer este podcast com Giovanni Gaja foi aventada a possibilidade de uma presença extra, Angelo Gaja pensava em vir junto ao Brasil. Para nossa sorte, pudemos conversar com Angelo e Giovanni sobre a visão de duas gerações para seus vinhos e caminhos.

Why is Bandol the only appellation to lead with Mourvèdre? What would surprise you about the northern Italian grape and wine Barbaresco? What would it be like to spend half a day picking grapes in a Sauvignon Blanc vineyard? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Andy James, author of Bandol Wine and the Magic of Mourvèdre. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you are going to win a personally signed copy of Andy James' terrific new book, Bandol Wine and the Magic of Mourvèdre. To qualify, all you have to do is email me at natalie@nataliemaclean.com and tell me that you'd like to win a copy. I'll choose three people randomly from those who contact me. Good luck!   Highlights Why is Bandol the only appellation to lead with Mourvèdre? What are Andy's favourite pairings for Mourvèdre Rosé? What was it like to spend half a day picking in a Sauvignon Blanc vineyard? Who are some of the famous past residents of Bandol? What did Andy learn from interviewing famous Italian winemaker Angelo Gaja? How have Barbaresco and Barolo wines changed over the decades? What can you expect from Domaine Le Galantin Bandol Rosé? Why does Andy like Lehmann's Synergie and RIEDEL's Winewings glasses? What's the tasting experience like for G.D. Vajra Barolo Ravera? How can you pair G.D. Vajra Barolo Ravera with food? What controversial take does Andy have on decanting? Which fascinating book can you read to learn about the history of Burgundy? Why is a thermometer Andy's favourite wine gadget? Which English writer would Andy love to share a bottle of breakfast Champagne with?   Key Takeaways Andy's explanation of why Bandol is the only wine region to lead with Mourvèdre was fascinating. As he said, there's a salinity and freshness in the wines, good Mourvedre has to see the sea. I enjoyed his description of the northern Italian grape and wine Barbaresco and the changes it's experiencing. He painted a terrific picture of what it's like to spend a day picking grapes in a Sauvignon Blanc vineyard.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Andy James Andrew James is a Canadian who received a doctorate in 20th century English literature from Ulster University. He is currently a professor in the School of Commerce at Meiji University in Tokyo. He is the author of a monograph on Kingsley Amis and numerous essays on literature, biography and literary theory, but he is also a wine lover.         To learn more, visit https://www.nataliemaclean.com/250.

Neal Empson is the founder of Empson & Co., an exporter of wines from Italy and other countries.Neal, who was born in New Zealand in 1939, recounts his youthful days driving fast, reselling Ferraris, and meeting with intelligence officers. He talks about meeting his wife Maria, who convinced him to move to Italy and take up the wine business there, founding a company for wine export. And he recalls his first sale of wine to the United States, a Chianti that was sold to Trader Joe's. At that time, back in the early 1970s, Neal recognized the potential for Italian wine sales in the United States.Neal discusses the changes in the market for Italian wine in the United States in the intervening decades since the 1970s. He also talks about his relationships with key Italian wine producers, such as Angelo Gaja (Gaja), Beppe Colla (Prunotto), Sergio Manetti (Montevertine), Giacomo Tachis, and others. He talks about the rise of varietal wines made with Chardonnay, Merlot, and Cabernet Sauvignon in Italy.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Un estratto di uno speech tenuto da Angelo Gaja 2 anni fa durante la Milano Wine Week e ancora molto attuale perché spiega come sta affrontando i cambiamenti climatici in vigna e non solo.

In questo episodio condivido la seconda parte di uno speech in pubblico di Angelo Gaja di 2 anni fa dove racconta la storia del vino italiano.

In questo episodio condivido la prima parte di uno speech in pubblico di Angelo Gaja di 2 anni fa dove racconta la storia del vino italiano.

Does Your Positioning Set You Up for Greater Success? Positioning is the art of articulating your unique value proposition in such a way that you begin a conversation with a potential customer. Both Golden Spiral and Newfangled are experts at helping companies define their market positioning for greater success. On this edition of Studio CMO, Newfangled's CEO, Mark O'Brien, looks at the pitfalls and benefits of good positioning, how companies win, and the single most important factor to marketing after you release your positioning—patience.   Show Notes Positioning is the foundation, because without it, you're going to waste so much money. — Mark O'Brien Are You Addressing the Wrong Audience? Are you speaking to your peers? Stop trying to impress your competition. Awards are a waste of time and money. Your peers and competitors don't grow your business. Your audience does. Are you speaking to your internal audience? Your employees know what you do and what you make. So, changing the language around may sound unique to them but means the same thing. The only audience that matters is the buyer audience. The Curse of the Technical Founder Golden Spiral sees this curse time and time again. A company is so in love with their technology—their chassis—they can't talk about anything else. They don't even talk about the problem that originally inspired the creation of the technology. Often, when a company's marketing is focused on the technology, the marketing actually talks over the heads of the customer. Companies can be so bound up with the minutiae that they miss the big picture. John Farkas recently published an article about technical founders. Positioning must be focused on a real problem that real people have. It must start a conversation. —John Farkas The Three Stages of Marketing Mark O'Brien outlined the three basic stages marketing plans go through. Energy You're spending the time, energy, and money to create a marketing strategy based on your research. Everyone is excited and can't wait to see what happens. Marketing Launch Time slows down. It's worse than watching grass grow. How long will it take? What is the TTR—time to result? During this stage, only those who stay on the plan, remain disciplined to follow the strategy, and continue to believe will win. Success or Death This is the fun stage. If you've stayed committed to the strategy, you will see results and can throw more fuel to grow the results. If you gave up during the doldrums, you'll feel the death and wonder why you started in the first place. The Power of Focus Mark offered two powerful examples of focus and how they apply to marketing. The Gaja Winery After a long and storied history, Angelo Gaja inherited his family winery. After he studied the finances, the business, and the actual assets—vines and nutrients—in the ground, he ripped out and destroyed more than half of the vineyard. Many thought he was crazy or hatching an insurance scheme. Instead, he maximized the wine. They produce much less, but it is much higher quality, better tasting, and produces more profit for the winery.  The Hedgehog Concept Jim Collins in his famed book, Good to Great, outlines a way of thinking, “What do we do better than anyone else?” Two Approaches to Positioning Positioning is the art of articulating your unique value proposition in such a way that you begin a conversation with a potential customer. Mark O'Brien outlined two successful approaches. Exclusive Positioning “We do X for Y.” When you encounter a company with exclusive positioning, you know within five seconds on any page on their website whether or not you are a fit for their product or service. They exclude all others outside of their focus. Open Positioning This is an 80% approach. When visiting a website, you know what the company does and what sets it apart, but the company is purposefully vague about the niches they serve. If visitors feel like they might fit, they can continue in the stream. Most companies who pursue this approach, change to exclusive after about 18 months. Books Mentioned On This Episode American Dirt Good to Great About Our Guest Mark O'Brien is a forward thinker helping clients see a better future for themselves while helping them take risks to pursue their vision. He now serves as CEO of Newfangled, a digital marketing agency that gets leaders out of their own way to develop the programs needed to grow their businesses. He grew up in the ranks at Newfangled first as a developer and then as a sales executive. Our Theme Our theme is created by some of Nashville's greatest musicians. Bigger Story Music is born out of a longtime friendship, a deep, talented community, and a real love for what they do. Whatever story you're trying to tell, they have the perfect music to make it better.

Lorenzo Accomasso is a vintner in the La Morra area of Italy's Piemonte region. He has been releasing wines under his eponymous label for several decades.This episode also features commentary from:Martina Barosio, formerly of ScarpaNicoletta Bocca, San FereoloBeppe Colla (translated by Federica Colla), the ex-owner of PrunottoLuca Currado, ViettiUmberto Fracassi Ratti Mentone, Umberto FracassiAngelo Gaja, GajaGaia Gaja, GajaMaria Teresa Mascarello, Cantina Bartolo MascarelloDanilo Nada, Nada FiorenzoGiacomo Oddero (translated by Isabella Oddero), Poderi OdderoFederico Scarzello, ScarzelloAldo Vaira (translated by Giuseppe Vaira), G.D. VajraAldo Vacca, Produttori del BarbarescoMichael Garner, co-author of Barolo: Tar and RosesVictor Hazan, author of Italian Wine

【嘉宾】张腾（Gaja和JJ Prum酒庄代表）【主播】Andy1：30 高中开始展示惊人的酒量2：49 高考前发现了成年人的解压方法4：00 西农学葡萄酒时发现被坑骗5：05大学生葡萄酒联盟—解决没有酒喝的基本问题7：00 受邀去vinItaly演讲10：38 第一次喝gaja是假如gaja之后14：00 Gaja的历史16：55 找到内比奥罗果味跟单宁软化的平衡20：00 Angelo Gaja把国际品种带来皮埃蒙特24：00 93年开始涉猎其他产区28：45 研究宝格丽最好的风土，简单粗暴32：35 酿酒指导方向是Angelo决定的35：30 Gaja葡萄种植的秘密44：50 根据JJ Prum的产量很难想象会被录用为酒庄代表49：00 需要醒酒的雷司令51：55 喜欢除了贵没毛病的酒 【后期制作】littleanimalgoods【收听方式】可通过 苹果播客、喜马拉雅FM、网易云音乐 收听节目。【互动方式】微博：0_P_C_ instagram: 0percentcarbonic

I detta avsnitt träffar Åsa Giovanni Gaja från den världskända vingården Gaja för att prata om hur det är jobba med, och på sikt tillsammans med sina syskon, ta över efter den kultförklarade vinproducenten och pappan Angelo Gaja.

Estratto dello Speech svolto durante la Milano Wine Week dove Angelo Gaja racconta di come affronti nelle sue aziende il cambiamento climatico e di che soluzioni adotti per una viticoltura sostenibile.

Piccolo estratto dello speech svolto durante la Milano Wine Week dove Angelo Gaja ha portato alcuni dei suoi ricordi e dei suoi racconti su quella che è stata la storia del vino Italiano.

This week, one of the most famous wine producers in the world joins us -- Gaia Gaja from Gaja in Barbaresco in Piedmont, Italy. We discuss the history of her famed family, why their wines are like liquid velvet, and how climate change is forcing new ways of thinking. Her philosophy, outlook, and class show why Gaja has earned its place at the top of the wine world. We discuss: The history of the Gaja family and how they became so important in Barbaresco We discuss Angelo Gaja, his philosophies and how he wound up changing the face of Italian wine by doubting everything, and always looking forward Gaia gives us some insight into how Gaja does things so differently and yield such different, and amazing results  We talk about Barbaresco and Barolo, the nuances of the land, and how those in Piedmont may be best suited to take on climate change. Gaia tells us a bit about Gaja's philosophy of optimism and change helps them take a different outlook on climate change and why biodiversity may be the key to helping things   Thanks to Wine2Wine Verona for inviting me to speak and for allowing me the opportunity to meet Gaia Gaja and share this show with all of you!   Don't forget to order your Wine For Normal People book today!! _______________________________ Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!    Last Bottle    I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy. 

This week: The Greats Barolo and Barbaresco of Piedmont, Italy. These two wines are both 100% Nebbiolo, and are fragrant, tannic, acidic, and outstanding. We cover the similarities and key differences between these greats and why each is a force in its own right.   Here are some key show notes:  Barolo King of Wines and Wine of Kings Production Zone in Province of Cuneo: Barolo, Castiglione Falletto, Serralunga d’Alba, parts of Cherasco, Diano d’Alba, Grinzane Cavour, La Morra, Monforte d’Alba, Novello, Roddi, Verduno Production must be on hillsides: no valley floors or humid, flat areas nothing with northern exposure – mandated by 2010 law  The soils and mesoclimates vary slightly, subtle differences but also winemaking plays a big role Until mid 19thc Barolo was SWEET -- 1835, Paolo Francesco Staglieno published a winemaking manual about how to make wine stable for transport – fermenting dry was one of the ways. The Barolo wars: Traditionalist v Modern  Modern: “international style” fermentation is 10 days (less tannin), age wine in new French oak barriques (smaller, more oak flavor). Very different flavors – fruitier, more new oak, doesn’t age as well. May illegally put in Barbera, Cab, Syrah… unproven as of yet Modernists producers: Elio Altare, Domenico Clerico, Robero Voerzio, Angelo Gaja, Renato Ratti    Traditionalist: Extended maceration, long cask aging, less fruit requires age and patience. Traditional producers: Giacomo Conterno, Bruno Giacosa, Giuseppe Mascarello, Capellano, Marcarini, and Giuseppe Rinaldi    Barolo wine aromas/flavors: Classic: light in color, smells like tar and roses, very aromatic – dried fruit, mint, leather, licorice, plum, tobacco, herbs, truffles Standard Barolo must be aged for three years — two in cask and one in bottle.  Riserva: Aged for five years upon release — three in cask and two in bottle. Barolo Chinato -- digestif   BARBARESCO Barbaresco -- immediately to the east of Alba – communes of Barbaresco, Trieso, Neive plus part of San Rocco Seno d'Elvio Vineyards on Tanaro river, go up northeast of Alba, closer to the river (the Tanaro), with higher fertility in the soil Slight maritime climate – warmer, drier, milder than Barolo Barbaresco Communes: Barbaresco: 45% of Barbaresco production, largest wineries  light in color and body, well structured and aromatic. Best cru: Asili, Martinenga, Montefico, Montestefano and Rabajà  Neive: 31% of Barbaresco's production Powerful and tannic expressions of Barbaresco if closer to the commune of Barbaresco, to the east, more sand, lighter wines Albesani, Santo Stefano, Bricco di Neive, Gallina Treiso South of Barbaresco, highest altitude sites in the area, constant breezes, great diurnals lightest in body, perfumed, higher acidity Pajorè is best site San Rocco Seno d'Elvio: floral with finesse   Barbaresco History Cantina Sociale di Barbaresco was founded in 1896 by Domizio Cavazza: he died early in 1915, not until the late 1950s that Barbaresco was reignited -- with Bruno Giacosa and Angelo Gaja leading the way Local parish priest, Don Fiorino Marengo, founded Produttori del Barbaresco cooperative cellar, the best co-op in Europe Wines Grapes ripen earlier, less tannic, need less aging Aromatic – spicy, perfumed, floral with rose and violet, cherry, truffles, licorice, fennel, leather tar Normale: 2 years of aging, 1 in wood Riserva: four years of gaining, two in wood  Best producers and vineyards: Gaja, Bruno Giacosa, Ceretto, Produttori del Barbaresco, Roana, La Spinetta, Rizzi, Marchesi di Gresy, Punset    BAROLO V BARBARESCO: Size: Barbaresco is smaller and more consistent Altitude: Barolo is higher than Barbaresco Weather: Barbaresco gets less rain and bad weather. Tannins: Barbaresco is better at an earlier age and lighter body than Barolo. Barolo is a better bet to hold for long periods. Soils: in Barbaresco, the roots of the vines do not have to go as deep as with the thinner soils found in many parts of the Barolo zone -- less aggressive tannins for many Barbaresco.  On or the other is NOT BETTER: they are DIFFERENT    Thank you to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople     Vivino You can use the Vivino app to scan and keep track of wines NOW -- Shop through their web store, which has great prices and a huge inventory! It can give you suggestions based on bottles you’ve liked in the past.  Use their premium service to get 30 days free shipping Visit www.Vivino.com/WineForNormalPeople to stock up       Last Bottle.    Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world to ensure we get the best wines at the best prices when the opportunity arises Offer a range of varietals and prices from low end to high end $9 to $99 Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.   The Great Courses Plus  Who doesn't want to learn!? The Great Courses Plus makes you smarter and more well rounded. With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! Learn Spanish like me! For a free trial, support the show and go to my special URL www.thegreatcoursesplus.com/wine        ______________________________________________ Addendum: the Cru of the regions Barolo Barolo: Bricco Viole Brunate Cannubi Cannubi Boschis Rue San Lorenzo Sarmassa Via Nuova   La Morra: Arborina Brunate Cereguio Gattera Giachini Marcenasco Rocche dell’Annunziata   Castiglione Falletto: Bricco Rocche Fiasc Mariondino Monprivato Parussi Pira Rivera Villero Monforte d’Alba Bussia Cicala Colonnello Dardi Ginestra Mosconi Munie Romirasco Santo Stefano   Serralunga d’Alba Falletto Francia La Serra Marenca Marenca-Rivette Margheria Ornato Parafada Vigna Rionda   Barberesco  Barbaresco’s Cru: *Asili Ca' Grossa Cars Cavanna Cole Faset *Martinenga Montaribaldi Montefico Montestefano Muncagota Ovello Pajé Pora *Rabajà Rabajà-Bas Rio Sordo Roccalini Roncaglie Roncagliette Ronchi Secondine Tre Stelle Trifolera Vicenziana   Nieve's Cru's Albesani Balluri Basarin Bordini Bric Micca Bricco di Neive Canova Cottà Currà Fausoni Gaia Principe Gallina Marcorino Rivetti San Cristoforo San Giuliano Serraboella Serracapelli Serragrilli Starderi     Treiso's Best Cru's *Pajorè Ausario Bernadot Bricco di Treiso Casot Castellizzano Ferrere Garassino Giacone Giacosa Manzola Marcarini Meruzzano Montersino Nervo Rizzi Rocche Massalupo Rombone San Stunet Valeirano Vallegrande     The Cru of Barolo... Barolo: Bricco Viole Brunate Cannubi Cannubi Boschis Rue San Lorenzo Sarmassa Via Nuova   La Morra: Arborina Brunate Cereguio Gattera Giachini Marcenasco Rocche dell’Annunziata   Castiglione Falletto: Bricco Rocche Fiasc Mariondino Monprivato Parussi Pira Rivera Villero Monforte d’Alba Bussia Cicala Colonnello Dardi Ginestra Mosconi Munie Romirasco Santo Stefano   Serralunga d’Alba Falletto Francia La Serra Marenca Marenca-Rivette Margheria Ornato Parafada Vigna Rionda

Angelo Gaja is the proprietor, with his family, of the Gaja winery in Piemonte, as well as the Ca' Marcanda and Pieve Santa Restituta wineries in Tuscany, Italy.

Gaia Gaja is the daughter of Angelo Gaja, and works for the Gaja winery in Piemonte. Also in this episode, Erin Scala explores the history of the shift drink.