Podcasts about Antinori

Chef Steve Samson on Rosso Blu, Bologna, Gnocchi, and the Real Cost of Running a Restaurant  The Italian Food Secret LA Has Been Hiding This week on Drinking During Business Hours, Sarah Halstead and Rich Chassler sit down with Michelin-recognized chef and restaurateur Steve Samson for a rich, hilarious, and deeply personal conversation about Italian food, the restaurant life, and what it really takes to build something lasting in Los Angeles. Steve is the chef and co-owner of Rosso Blu in downtown LA, a Bolognese-inspired restaurant that Rich and Sarah recently visited and could not stop raving about. From the wood-burning oven to the legendary gnocchi to the iconic burro e oro tortelloni, this episode is a love letter to great Italian cooking and the people who dedicate their lives to it. Steve opens up about growing up spending summers in Bologna with his grandparents, how food was always the center of family life, and how those memories eventually led him to leave behind a stack of med school applications and enroll in culinary school in New York City. He talks about his early kitchens in Soho and Maine, his time working with Piero Selvaggio at Valentino in Las Vegas, and how the vision for Rosso Blu was born from a simple idea: cook the food his mother made. The conversation gets real when Steve talks about the economics of running a restaurant in California, the crushing costs post-pandemic, labor laws, tip credits, and why places that used to be neighborhood spots are now special occasion dinners. His wife and partner Dina gets a major shout-out as the operational backbone of everything they have built together. It is funny, warm, food-obsessed, and packed with the kind of honesty you only get when great wine is flowing. Do not miss it. Guest Info Steve Samson is a Los Angeles-based chef, restaurateur, and co-founder of Rosso Blu, a critically acclaimed Bolognese-inspired restaurant located in the Fashion District of downtown Los Angeles. Steve was born in Brooklyn, raised in Los Angeles, and spent formative summers in Bologna, Italy, where his mother's family shaped his deep love for traditional northern Italian cuisine. He trained at Peter Kump's Cooking School in New York City, cooked in celebrated New York kitchens, and worked with legendary restaurateur Piero Selvaggio at Valentino in Las Vegas before returning to LA. He co-founded Sotto on Pico Boulevard, a beloved Southern Italian restaurant, before opening Rosso Blu with his wife and business partner Dina Samson. Rosso Blu has received Michelin recognition and has been written up in virtually every major food publication. Steve is known for presenting dishes with photographs of his family in Italy and the stories behind each recipe, making every meal at Rosso Blu a deeply personal experience.  

Lorenzo Antinori was taking a break from his law studies in Rome when the cocktail bug bit. After working at bars including the American Bar and Beaufort Bar at London's Savoy Hotel, he headed for Charles H. in Seoul before landing in his current home city, Hong Kong. Today, he's a partner in the lauded Hong Kong spots Bar Leone (with a second location in Shanghai) and Montana, and this year Bar Leone won a Spirited Award for Best International Bar Team at Tales of the Cocktail. He joins us to talk about his bartending journey, his focus on classic cocktails, and how he's bringing Italian cocktail culture to Hong Kong with Bar Leone while celebrating the Cuba-Miami connection at Montana. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

In honor of National Tequila Day, I'm bringing back one of my favorite conversations with Pablo Antinori, co-founder of Socorro Tequila, one of Dallas' most exciting success stories.What started as an idea among friends during the pandemic has grown into an award-winning tequila brand that's now served on American Airlines flights and enjoyed across the country. But behind the bottles is an even better story about friendship, taking risks, building a business from the ground up, and giving back to the community.We talk about how Socorro got its start, the challenges of breaking into one of the most competitive industries out there, and, of course, share plenty of laughs, tequila tips, and behind-the-scenes stories along the way.Whether you're hearing this episode for the first time or giving it another listen, it's the perfect way to celebrate National Tequila Day. So pour yourself a margarita (or your favorite tequila cocktail), sit back, and enjoy. Cheers!This episode is supported by:Kathy L Wall State Farm Agency and Herb's House CoffeePlease show your support for the show by visiting our amazing sponsors.

Il 2 maggio 2026 l'Organizzazione Mondiale della Sanità ha segnalato un focolaio di gravi malattie respiratorie a bordo di una nave da crociera con a bordo 147 tra passeggeri e membri dell'equipaggio, provenienti da 23 paesi. Per approfondire ho intervistato il Prof. Spinello Antinori, Professore Ordinario di Malattie Infettive presso il Dipartimento di Scienze Biomediche e Cliniche dell'Università degli Studi di Milano. Nel momento in cui pubblico la puntata si contano 11 casi, 8 confermati, 2 probabili, 1 dubbio e 3 decessi. Learn more about your ad choices. Visit megaphone.fm/adchoices

Fluent Fiction - Italian: Unveiling Secrets: The Antinori Family Betrayal Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-04-08-22-34-01-it Story Transcript:It: La brezza di primavera accarezzava i campi di girasoli che si estendevano attorno alla tenuta degli Antinori.En: The spring breeze caressed the sunflower fields that stretched around the tenuta of the Antinori.It: Era un mattino tranquillo quando Luca, con un'aria pensierosa, camminava lungo il viale ghiaioso che portava al vecchio giardino.En: It was a quiet morning when Luca, with a thoughtful air, walked along the gravel path leading to the old garden.It: Aveva da poco ereditato la proprietà di suo nonno e la grande villa color crema si ergeva maestosa sullo sfondo dei colli toscani.En: He had recently inherited his grandfather's property, and the grand cream-colored villa stood majestically against the background of the Tuscan hills.It: Mentre esplorava la soffitta polverosa, trovò una vecchia cassapanca.En: As he explored the dusty attic, he found an old chest.It: Dentro, tra vecchie fotografie ingiallite, trovò una lettera.En: Inside, among yellowed photographs, he found a letter.It: Aprì la busta delicata e lesse con attenzione: era un messaggio dal passato, rivelando un tradimento familiare mai svelato.En: He opened the delicate envelope and read carefully: it was a message from the past, revealing a family betrayal never unveiled.It: Luca sentì il cuore battere più forte.En: Luca felt his heart beat faster.It: Doveva capire la verità.En: He had to understand the truth.It: Scese le scale di corsa e cercò rapidamente sua sorella Gianna.En: He ran down the stairs and quickly searched for his sister Gianna.It: La trovò in cucina, intenta a decorare le colombe pasquali per la festa del paese.En: He found her in the kitchen, busy decorating colombe pasquali for the village festival.It: “Gianna, devi vedere questo,” disse Luca, con voce tremante.En: "Gianna, you have to see this," said Luca, with a trembling voice.It: Lei prese la lettera e lesse attentamente, il viso ora teso.En: She took the letter and read carefully, her face now tense.It: “Luca, dobbiamo essere cauti.En: “Luca, we need to be cautious.It: Questo può cambiare tutto,” consigliò Gianna, sempre pratica.En: This could change everything,” advised Gianna, always practical.It: Ma Luca era determinato.En: But Luca was determined.It: “Non possiamo ignorare la verità.” Vittorio, il loro cugino, si unì a loro poco dopo.En: “We cannot ignore the truth.” Vittorio, their cousin, joined them shortly after.It: L'affascinante cugino aveva sempre un suo piano in mente.En: The charming cousin always had a plan in mind.It: “Interessante,” disse, accarezzandosi il mento, “potremmo trarne vantaggio.” I giorni passavano e il sole primaverile illuminava ogni angolo della tenuta.En: “Interesting,” he said, stroking his chin, “we could take advantage of this.” The days passed, and the spring sun illuminated every corner of the tenuta.It: I tre scavavano nel passato, cercando indizi per confermare il contenuto della lettera.En: The three dug into the past, seeking clues to confirm the content of the letter.It: Giunse infine il giorno di Pasqua, e la piccola piazza del villaggio si riempì di musiche e risate.En: Finally, Easter day arrived, and the small village square filled with music and laughter.It: Ma per Luca, Gianna e Vittorio, l'atmosfera era carica di tensione.En: But for Luca, Gianna, and Vittorio, the atmosphere was charged with tension.It: Mentre le campane suonavano in lontananza, Luca sbirciò dai fogli ingialliti che finalmente confermavano la storia: un vecchio contratto firmato molti anni fa che rivelava la verità sul tradimento.En: As the bells rang in the distance, Luca peered at the yellowed papers that finally confirmed the story: an old contract signed many years ago revealing the truth about the betrayal.It: Vittorio osservava il documento con avidità, ma Gianna restava preoccupata.En: Vittorio observed the document greedily, but Gianna remained worried.It: Tutti sapevano che la notizia si sarebbe potuta spargere rapidamente.En: Everyone knew the news could spread quickly.It: “Dobbiamo dirlo alla famiglia,” disse Luca con decisione.En: “We have to tell the family,” said Luca with determination.It: Era deciso a scegliere l'integrità sopra il silenzio.En: He was resolute in choosing integrity over silence.It: Radunarono tutti, i volti familiari e gli occhi curiosi dei parenti li fissavano mentre parlavano.En: They gathered everyone, familiar faces, and curious eyes of relatives fixed on them as they spoke.It: La verità scioccò ma allo stesso tempo liberò un peso invisibile.En: The truth was shocking but at the same time lifted an invisible weight.It: Alla fine, Luca si sentì libero, finalmente consapevole del valore della sua famiglia nonostante i segreti.En: In the end, Luca felt free, finally aware of the value of his family despite the secrets.It: Con questa scelta coraggiosa, trovò un nuovo senso di appartenenza e orgoglio, mentre i girasoli ondeggiavano fiduciosi sotto il cielo primaverile.En: With this brave choice, he found a new sense of belonging and pride, as the sunflowers waved confidently under the spring sky. Vocabulary Words:the breeze: la brezzato caress: accarezzarethe tenuta: la tenutathoughtful: pensierosothe gravel: il viale ghiaiosoto inherit: ereditaremajestic: maestosoto explore: esplorarethe attic: la soffittathe chest: la cassapancathe envelope: la bustadelicate: delicatato unveil: svelareto tremble: tremareto advise: consigliareto ignore: ignorarethe cousin: il cuginocharming: affascinanteto stroke: accarezzareto dig: scavareto confirm: confermaretense: tesothe contract: il contrattoto spread: spargereintegrity: integritàthe relative: il parenteto fix on: fissare suto shock: scioccareto lift: liberareto belong: appartenere

Episode 272 - Marla Carroll, Antinori Napa Valley by Michelle Mandro

Fluent Fiction - Italian: Uncorking Tradition: A Bold Challenge in Tuscan Wine Legacy Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-03-06-23-34-02-it Story Transcript:It: Sotto il cielo grigio dell'inverno toscano, una piccola famiglia si riunisce per un evento speciale.En: Under the gray sky of the inverno toscano (Tuscan winter), a small family gathers for a special event.It: La vigna della famiglia Antinori si estende per chilometri tra le dolci colline della Toscana.En: The vineyard of the famiglia Antinori (Antinori family) stretches for miles among the gentle hills of Toscana (Tuscany).It: Ma oggi, l'attenzione è rivolta a un luogo segreto, nascosto sotto questa terra fertile: il bunker segreto della famiglia.En: But today, the attention is focused on a secret place, hidden beneath this fertile land: the family's secret bunker.It: Marta cammina con passo deciso verso l'ingresso del bunker.En: Marta walks with a determined step towards the entrance of the bunker.It: È una giornata di fine inverno, l'aria è fresca e pungente.En: It is a late winter's day; the air is fresh and sharp.It: Sta per iniziare la competizione annuale di degustazione di vini della famiglia.En: The family's annual wine tasting competition is about to begin.It: Quest'anno, però, Marta ha un piano.En: This year, however, Marta has a plan.It: Ha trascorso mesi a lavorare su una nuova tecnica di vinificazione.En: She has spent months working on a new winemaking technique.It: Ora desidera usare questa sfida per convincere il padre, Lorenzo, della validità dei suoi metodi innovativi.En: Now she wants to use this challenge to convince her father, Lorenzo, of the validity of her innovative methods.It: Dentro il bunker, l'atmosfera è intima.En: Inside the bunker, the atmosphere is intimate.It: I barili di legno si ergono ordinati, conservando il frutto delle loro vendemmie.En: The wooden barrels stand in order, preserving the fruit of their harvests.It: Il profumo di vino invecchiato riempie l'aria, mentre le lanterne appese alle pareti diffondono una luce calda e accogliente.En: The scent of aged wine fills the air, while the lanterns hanging on the walls spread a warm and welcoming light.It: Lorenzo, un uomo dal viso segnato dagli anni e dal sole, osserva con attenzione ogni partecipante.En: Lorenzo, a man with a face marked by years and the sun, observes each participant attentively.It: La sua esperienza nel produrre vino tradizionale è riconosciuta da tutti, e il suo scetticismo verso il nuovo è ben noto.En: His experience in producing traditional wine is recognized by all, and his skepticism towards the new is well known.It: Al suo fianco, la cugina Giulia sorride incoraggiante a Marta.En: Beside him, cousin Giulia smiles encouragingly at Marta.It: Giulia è sempre stata un'alleata, pronta a sostenere il cambiamento.En: Giulia has always been an ally, ready to support change.It: "Marta, sei pronta?"En: "Marta, are you ready?"It: chiede Lorenzo, con un tono che mescola affetto e dubbio.En: asks Lorenzo, in a tone mixing affection and doubt.It: Marta annuisce, il cuore che le batte forte nel petto.En: Marta nods, her heart pounding in her chest.It: Ha preparato una bottiglia speciale per l'occasione, il risultato delle sue nuove tecniche di fermentazione.En: She has prepared a special bottle for the occasion, the result of her new fermentation techniques.It: Uno alla volta, i membri della famiglia assaggiano i vini.En: One by one, the family members taste the wines.It: Quando finalmente arriva il turno del vino di Marta, il bunker si riempie di un silenzio anticipatorio.En: When finally it is Marta's wine's turn, the bunker fills with anticipatory silence.It: Lorenzo solleva il bicchiere, lo osserva controluce e poi lo annusa.En: Lorenzo lifts the glass, holds it up to the light, and then smells it.It: Infine, prende un sorso.En: Finally, he takes a sip.It: Il suo sguardo si illumina di sorpresa.En: His expression lights up with surprise.It: Gli occhi di Giulia brillano di complicità, mentre esclama: "È straordinario!En: Giulia's eyes shine with complicity as she exclaims, "It's extraordinary!It: Una complessità e una profondità che non mi aspettavo."En: A complexity and depth I didn't expect."It: Il resto della famiglia è d'accordo, e una discussione animata inizia.En: The rest of the family agrees, and an animated discussion begins.It: Alcuni sono curiosi e favorevoli al cambiamento, altri restano dubbiosi.En: Some are curious and favorable to change, others remain doubtful.It: Ma ciò che importa è che Marta ha acceso una fiamma di possibilità.En: But what matters is that Marta has ignited a flame of possibility.It: Dopo la degustazione, Lorenzo si avvicina a Marta.En: After the tasting, Lorenzo approaches Marta.It: Gli occhi sono pieni di un'inaspettata ammirazione.En: His eyes are filled with unexpected admiration.It: "Eri coraggiosa," le dice.En: "You were brave," he tells her.It: "Ho molto da imparare da te."En: "I have much to learn from you."It: Con queste parole, il cuore di Marta si riempie di gioia.En: With these words, Marta's heart fills with joy.It: Ha ottenuto ciò che desiderava: il rispetto della sua famiglia e la prova che tradizione e innovazione possono convivere.En: She has achieved what she desired: the respect of her family and the proof that tradition and innovation can coexist.It: Il bunker, con i suoi segreti, ha visto nascere una nuova era per la famiglia Antinori, e Marta sente di appartenerci finalmente.En: The bunker, with its secrets, has witnessed the birth of a new era for the famiglia Antinori (Antinori family), and Marta feels she finally belongs there. Vocabulary Words:the winter: l'invernothe vineyard: la vignathe family: la famigliathe hills: le collinethe bunker: il bunkerdetermined: decisothe entrance: l'ingressothe air: l'ariafresh: frescosharp: pungentethe competition: la competizionethe wine tasting: la degustazione di vinithe technique: la tecnicathe validity: la validitàinnovative: innovativithe atmosphere: l'atmosferaintimate: intimathe barrels: i barilithe harvests: le vendemmieaged: invecchiatothe lanterns: le lanternethe participant: il partecipanteskepticism: scetticismoencouraging: incoraggianteheart: il cuorethe bottle: la bottigliaanticipatory: anticipatoriothe glass: il bicchierecomplicity: complicitàextraordinary: straordinario

Wir nehmen "Il Bruciato" - einen Bolgheri von Antinori unter die Lupe! Kann der Wein für ca. 30 Euro überzeugen? Und was heißt eigentlich nochmal "Super-Toskaner"? Schmeckt, riecht und vor allem hört rein in diese Vier Flaschen Speedtasting-Folge.

Antinori är en av vinvärldens mäktigaste familjer och de har producerat vin i familjens namn sedan 1385. Vi kikar lite närmre på familjens historia, deras viner samt tongivande händelser som gjort familjen till kungligheter i vinvärlden.Vinerna som provas i avsnittet:Art nr: 7334101 Marchesi Antinori Chianti Classico RiservaArt nr: 5057801 Guado al Tasso Cont'Ugo

With 30 generations in the wine business, the Frescobaldis have a long-term view of the wine business. This mindset has enabled Ornellaia to become a global icon. Lamberto Frescobaldi, President of Frescobaldi, discusses how Ornellaia established and maintained its status as a global icon. Detailed Show Notes: Background: grew up in the Italian countryside, studied at UC Davis, learned the wines of the world working at Corti Bros in SacramentoFrescobaldi family30 generations in wineNow in Tuscany, Northern Italy, Oregon, & SicilyFocused only on wineOrnellaia overviewCabernet Sauvignon, Petit Verdot, Merlot basedBolgheri not historically known as a wine region, not good for SangioveseSassicaia, Orenellaia, & Masseto put Bolgheri on the mapFrom year 1, quality was consistently goodFounded by Antinoris, Mondavis invited Frescobaldis to partner (Feb 2002), when Mondavi sold to Constellation (2004), Frescobaldi bought out Ornellaia (April 1, 2005)Frescolbaldis have long-term view, have owned Castiglioni since 1052Distribution is mostly allocated due to limited quantitiesConsistent in giving allocations to people who bought the year beforeGrew distribution globally to maintain scarcityFocused on top restaurants first, get in the right accounts3rd party validation (wine critics, famous artists, top restaurants) key to building reputationVendemmia d'ArtistaGreat artists interpret the wineEach vintage given a name (e.g. - power, elegance)Partnership w/ the Guggenheim globally introduces wine to art collectorsArtist label on large formats and 1 bottle of each 6 bottle caseOrnellaia Blanco1st planting by Antinori was Sauvignon BlancCooler, north facing site, small amount producedAged same amount of time as red, not aromatic, but complexMonitors secondary market to help learn about wine's age ability, if prices dropping, implies inability to ageNot sure if people buy Ornellaia from seeing it on social media, but allows winery to connect directly to customersNegative macro market conditions and trade wars not impacting Ornellaia much, 3rd wine (Le Volte) more susceptible, but haven't seen impact yet Hosted on Acast. See acast.com/privacy for more information.

Has Angela met her match in the ultimate bolognese battle? Joe Wilkinson is an English comedian, actor, podcaster, screenwriter and star of the new Waitrose Christmas advert. Joe first came to prominence in the BBC Three show Him & Her before further acting roles in Derek, Miranda and After Life. He has also brought his impeccable comedy timing to shows including Russell Howard's Good News, 8 Out Of 10 Cats Does Countdown, Last One Laughing and Taskmaster as well as proving ever-faithful on this year's Celebrity Traitors. He also hosts an almost-daily podcast called Chatabix with his long-term writing partner, David Earl. Joe's favourite food is his own bolognese, which leads to a forensic breakdown of his process and the chance for Angela to impress with the best bolognese. Does it cut it with Joe? What about Marmite? How liberal should you be with the Italian mixed herbs? All these questions are answered alongside a glass of Zeno Alcohol-Liberated Red for Joe and a wine pairing of Villa Antinori  for Nick and Angela. We start the show with a Fever-Tree Non-Alcoholic Italian Spritz.  We loved Joe's list of food likes and dislikes, and need to thank his wife Petra for supplying all the extra details, including his fondness for slow-roasted meat and dedication to planning the perfect takeaway. We also get to hear all about his turn as a leading man in the Waitrose Christmas ad opposite Keira Knightley, including how he diffused any tension on the day of their kiss…  You can watch full episodes of Dish on YouTube and, new for this season, on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.ukDish from Waitrose is made by Cold Glass Productions

This week, join Janina for an unforgettable journey through Porto, Vila Nova de Gaia, and deep into the Douro Valley - the world's first demarcated wine region. Over four days, she shares tips, tricks, where to stay, what to sip, and the must-do moments that make Portugal's most iconic wine region so special. From wandering the tiled streets of Porto and exploring the buzzing Mercado do Bolhão, to taking the scenic train to Pinhão, this episode is your insider guide to soaking up the Douro at its very best. Shownotes 02:00 Douro – the first demarcated wine region in the worlds and it's they history 04:00 Why visit Porto 5:00 Where to day in Porto 05:30 Mercado do Bolhão 06:00 Travelling from airport on the metro 06:30 Day 1 Itinerary – River walks and a visit to Grahams Port Lodge 08:30 The importance of Coopers to repair the oak casks and what happens to the wine in barrels and casks 9:00 The Style of Tawny port and the new 80 year old category 11:45 The different style of Tawny and ageing requirements 14:30 The ten first families of wine starting with The Symington Family 15:30 Difference in temperature and rainfall from Porto, the Cima Corgo (The heart of Douro) and the Douro Superior 17:00 Antinori from Tuscany 17:30 Baron Philippe de Rothchild - Chateau Mouton Rothchild 18:00 Familia Torres, based in Catalonia, Spain 18:30 E & J Gallo Winery, California 18:50 Joseph Drouhin, Burgundy 19:10 Famille Perrin, Rhône 19:30 Jackson Family Wines, California 20:00 Tenuta San Guido, Italy 20:15 Vega Sicilia, Spain   21:00 Eating at Matriarca in Porto 23:30] Day 2 Itineray - Take the train to Pinhão, Douro (Cima Corgo) from São Bento railway station (another MUST see in Porto) 24:30 The Solcalcos (Terraces) that gave Douro it's UNESCO World Heritage status. 25:00 The more modern Patamares 25:30 Soil erosion in the Douro and now laser guided technology to help 27:00] Vinha ao alto for the less steep slopes 27:30 Eat and stay at The Vintage House, Pinhão 29:30 Stay at The Manor House, Celeirós and visit Quinta do Portal next door 31:00 Quinta da Roêda - Croft Port 33:00 Quinta do Bonfim 33:30 Day 3 Itinerary – Enjoy the Old Town of Porto 35:00 Day 4 Itinerary – Taylors Port Lodge 37:45 The Yeatman Hotel 39:30 The WOW museum 43:00 Tasting at The Wine School including Azores Wine Company Terrantez do Pico 43:30 Quanta Terra, Phenomena Rose

Villa Antinori Toscana Rosso In this episode, Rob and Scott are pleasantly surprised by the lovely Itallian red from Marchesi Antinori, and their Villa Antinori Rosso.  So come join us, on The Wine Vault.

In this episode of The Gangland History Podcast, host Jacob Stoops interviews acclaimed author and Mafia historian Scott Deitche, one of the nation's foremost experts on organized crime in Florida and the Trafficante crime family.Together, they trace the full evolution of the Tampa Mafia — from its earliest days under Ignazio Italiano, through decades of bloody rivalries, Cuban connections, and political intrigue, to its quiet decline under the final generation of mob leadership.The conversation begins with the waves of Italian immigration to Tampa's Ybor City and the cigar industry that built both the economy and the foundation of the underworld. From there, Scott and Jacob explore Tampa's first crime boss, Ignazio Italiano, and the city's early reputation as a hotbed of vice, gambling, and corruption.Listeners will hear about the 1928 Hotel Statler Meeting, where Mafia leaders from across the country gathered to define territories and business interests — putting Tampa's underworld squarely on the national map.From there, the episode dives into the violent Charlie Wall era, when the powerful gambling czar ruled Tampa's rackets amid a feud that pitted him against Ignazio Antinori and Santo Trafficante, Sr. The bloody power struggle culminated in Antinori's assassination in 1940, marking a turning point that ushered in the Trafficante dynasty.Under Santo Trafficante, Sr., Tampa's mob consolidated power — but not without conflict. His clashes with Red Italiano and Jimmy Lumia (whose murder rocked the city) underscored the treacherous nature of Mafia politics in Florida.After Sr.'s death in the 1950's, his son Santo Trafficante, Jr. rose to prominence as Boss of the borgata, leading the family for 30+ years through its golden age. Under Santo Jr.'s his reign, the Tampa Mafia reached international stature, with deep ties to Cuba's casino industry, relationships with New Orleans boss Carlos Marcello, and a presence at the Apalachin and Kefauver hearings that exposed the Mafia's nationwide reach.As the decades unfolded, Trafficante Jr. found himself entangled in the web of Kennedy-era politics, CIA intrigue, and allegations surrounding Cuba and the Bay of Pigs, while maintaining his position as one of the most powerful and respected Mafia bosses in America.Scott and Jacob also examine the decline of the Tampa mob as Trafficante Jr. aged — and how figures like Frank “Daddy Frank” Diecidue and Vincent “Vince” LoScalzo carried the torch into the family's final chapter. By the 1990s, with LoScalzo as the last recognized boss, the once-powerful Tampa Mafia had faded quietly into history.This episode offers a comprehensive, rigorously researched look at the rise, dominance, and fall of the Trafficante family — a story that blends Southern charm, Cuban influence, and old-world Mafia tradition into one of the most fascinating organized crime sagas in America.

When people enter a room, you instantly get a sense of their disposition in life. Are they smiley? Frowning? friendly? Gregarious? and you instantly if this is going to work. I knew instantly that this was going to work when Cecilia Guzman walked into the studio.  Sitting down in the studio in beautiful Southern California for this episode of Wine Talks was a real treat—one of those times you just know you've got the right guest in the right seat. Cecilia Guzman, winemaker at Haras de Pirque (and yes, I stumbled through the name a couple of times—years of Spanish and still getting tripped up), joined me for a conversation that took us deep into the world of Chilean wine, from the fun of making it to the relentless challenge of selling it. Right from the top, Cecilia hit me with one of those insights I love: “Making wine is kind of easy. It's fun and easy, but selling wine, it's another stuff.” Isn't that the story of this business? We're all drawn in by the romance—the vineyards, the sunshine, the “lifestyle”—but it's once the barrels are tucked away and the corks are in the bottles that the real grind begins. And, as she pointed out, the business has changed dramatically in the last twenty years. Getting your label noticed in today's flooded market is a whole different challenge than staking out your vineyard back in the day. Now, Cecilia's story isn't the usual “dreamer buys some vines” tale. She's the general manager and winemaker at Aras de Pirque, a property now 100% owned by the Antinori family—six hundred years in wine. Yes, you read that right, six centuries! I always marvel at how these wine dynasties, whether Italian, French, or American, get the itch to go explore somewhere new. In this case, the Antinoris, looking for that “departure from the regular,” were drawn to Chile's potential—the terroir, the freedom from strict appellation rules, the lure of doing something different. Cecilia's philosophy on wine really shines when she talks about letting the place shine through—how it's not about making the best Chilean Cabernet, but making the best wine for that unique spot in Pirque. That notion of terroir, of honest wines that truly express where they're grown, is something I can get behind. The challenge, as we both lamented, is getting that magic to translate to the consumer, bridging that gap from heartfelt winemaking to the retail shelf. But what I found most refreshing was her practical outlook. She sees Chile as a land with advantages—natural barriers, low disease pressure, and a real push towards sustainability. There's a bit of humility in her voice when she talks about how Chile can almost do “organic by default.” Yes, their greatest challenge is, as she puts it, the weeds! (The kind in the vineyard, not the grain—note to self, remember the translation next time). What really stuck with me, though, was Cecilia's sense of continuity and patience. When you only get one shot a year, it takes decades to build real wisdom—and she's been racking up vintages for thirty years. The Antinoris may have centuries behind them, but every year in Chile still brings new lessons, new surprises, new stories. And isn't that just the heart of wine? It's history in a bottle, culture at the table, a product that's always made better when it brings people together—at home in Chile, or halfway across the world. If you ever get the chance, I'll tell you, visiting Chile is on that bucket list. From the vineyards to the Andes to those family tables where stories linger as long as the finish on a great Cabernet. Cheers to Cecilia, and to the stories we keep uncorking together. Haras de Pirque  Website: https://www.harasdepirque.com/ Antinori Family (Marchesi Antinori) Website: https://www.antinori.it/ Los Vascos Website: https://www.lafite.com/en/the-domaines/los-vascos/ (Owned by Domaines Barons de Rothschild (Lafite)) Undurraga Website: https://www.undurraga.cl/ Don Melchor Website: https://www.donmelchor.com   #winepodcast #Chileanwine #CeciliaGuzman #PollyHammond #winemaking #winetourism #AntinoriFamily #sustainablewine #terroir #vineyardmanagement #winemarketing #womeninwine #organicfarming #Argentinewine #CabernetSauvignon #Merlot #wineculture #biodynamicwine #wineindustry #foodandwinepairing  

This week on The Bubble Lounge, we're raising a glass to National Tequila Day with one of the founders of Socorro Tequila, one of the fastest-growing—and most buzzworthy—brands to come out of Dallas. These guys didn't just launch a tequila company during the pandemic (yes, that pandemic), they've built a movement rooted in friendship, flavor, and philanthropy. From bootstrapping their way into bars to now being served on American Airlines flights, their story is as bold as their tequila.In this episode, we talk about how it all started and what it's really like building a spirits brand in one of the most saturated markets out there. And don't worry—we keep it fun, with plenty of laughs, tequila tips, and behind-the-scenes stories. Whether you're a longtime fan of Socorro or just discovering them for the first time, this is one pour you don't want to miss. CheersTo learn more about Socorro Tequila click here This episode is sponsored by: Cambridge Caregivers Kathy L Wall State Farm Agency | Mother Modern Plumbing | SA Oral Surgeons | Please show your support for the show by visiting our amazing sponsors.

I've known Lorenzo since his days bartending at The Savoy in London, and have also had the pleasure of his drinks during his stint at Argo Bar (HK).Now he's opened Bar Leone, which is the fastest-ever to get to #1 in Asia's 50 Best Bars and #2 in World's 50 Best, after opening in June 2023. He's also about to open Montana bar in HK together with his fellow Italian, Simone Caporale. We got together to catch up after a dizzying array of guest shifts and pop-ups on his part, and talked bars, competitions, London, Hong Kong, Dandelyan, Korea, the ethos of Leone and a lot more - enjoy!Lorenzo on IG: https://www.instagram.com/lorenzoantinori_/?hl=enBar Leone on IG: https://www.instagram.com/barleonehk/ Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

HR1 Al Smith: Retirement Strategies, diabetes management Dr. Charles Antinori: Overtreatment 5-7-25 by John Rush

Episode 239 - Alessia Antinori, Marchesi Antinori by Michelle Mandro

O mercado do luxo, dos carros e dos vinhos sempre estiveram presentes da história. Este episódio engloba os três temas onde duas marcas italianas se uniram para produzir uma obra de arte histórica, o automóvel Maserati GranCabrio Folgore para as comemorações do 50* aniversário do vinho Tignanello, um dos SuperToscanos mais prestigiados do mundo, produzidos pela família Antinori que está na sua 26* geração atualmente. Hostess : Dayane Casal / @dayanecasal / dayanecasal.com

Manuele Berardo"Imaginé"Piccolo Festival di narrazione per figureVernante (Cuneo) 13, 14 e 15 settembre 2024www.festivalimagine.itGli albi illustrati comunicano in maniera diretta e personale i temi più vari, per catturare con occhio e parole l'interlocutore.Imaginé | Piccolo festival della narrazione per figure usufruisce del loro potere comunicativo e delle loro caratteristiche artistiche per dar vita a un grande evento culturale.Molti appuntamenti sono già sold out, ma l'offerta del festival per appassionati di illustrazione di tutte le età è ampia. Non mancano le occasioni per incontrare l'ospite d'onore Andrea Antinori, uno degli illustratori più affermati e apprezzati a livello nazionale e internazionale, vincitore nel 2023 del Premio Internazionale d'Illustrazione Bologna Children's Book Fair— Fundación SM. Domenica 15 settembre alle 11 Antinori sarà protagonista di un laboratorio per bambini dai 6 agli 11 anni che porterà alla creazione di un poster collettore delle diverse visioni della montagna dei partecipanti, mentre sabato 14 settembre alle 18 dialogherà con Sara Rubeis di noau | officina culturale in un talk che permetterà di esplorarne l'immaginario. Il talk sarà il primo tassello di una serata che proseguirà alle 19 con un aperitivo con prodotti tipici in collaborazione con la Pro Loco Vernante – costo 7 euro, prenotazione obbligatoria entro mercoledì 11 – prima del trasferimento alla Tourusela, uno degli scorci più magici di Vernante, per una serata tra stelle e musica dalle 21. L'osservazione del cielo stellato sarà condotta da Sideralis aps, mentre la colonna sonora sarà a cura di Maiu e della Piccola Orchestra Cosmica. Maiu è un compositore, cantautore e polistrumentista indipendente che produce musica costruita in autonomia; circa due anni fa ha fondato la Piccola Orchestra Cosmica con la quale propone i suoi brani suonati dal vivo. Maiu e la Piccola Orchestra Cosmica stanno attualmente registrando il loro primo album. L'associazione Sideralis è capitolo della Darksky International e referente Cielobuio per le Alpi occidentali, si occupa di inquinamento luminoso e protezione del cielo notturnoSabato 14 e domenica 15 alle 11 e alle 14 in Escape Vernante. Giochi di sguardi  bambini e adulti, divisi a squadre, sperimenteranno tecniche di disegno, stampa e scrittura creativa guidati da Francesca Veglio. Domenica 15 alle 10,30 presso il Centro Visita del Parco Naturale Alpi Marittime il digital media designer Pietro Grandi, autore di «Artificio» (Marinoni Books, 2021), racconterà con suoni, illustrazioni e video l'affascinante storia dei fuochi d'artificio. Chi lo desidera potrà assistere all'incontro consumando la colazione a cura del bistrò del Nazionale di Vernante – con focaccia lievito madre con farina biologica mulino Marino, cookies con gocce di cioccolato, farina biologica di Mulino Marino, burro fattorie Fiandino e gocce di cioccolato Domori, caffè o cappuccino, prenotabile entro sabato 14 al 379/2801654 (costo 5 euro).La tradizionale mostra mercato di illustrazione e artigianato creativo organizzata in collaborazione con il festival Illustrada da piazza dell'Ala si estenderà in via Umberto I fino all'altezza del museo Mussino. Come da tradizione, a Imaginé ci sarà spazio per la stampa, con la possibilità di scoprire i segreti della stampa tradizionale grazie al Museo Civico della Stampa di Mondovì, e con un workshop di serigrafia organizzato da Print Club Torino, che permetterà di produrre tre stampe a due colori. Sabato 14 dalle 10 alle 19 e domenica 15 dalle 10 alle 18 in piazza dell'Ala ci sarà un'area gioco libera dove i più piccoli potranno viaggiare con la fantasia tra un laboratorio e l'altro. Il programma completo del festival è su www.festivalimagine.it.IL POSTO DELLE PAROLEascoltare fa pensarewww.ilpostodelleparole.itDiventa un supporter di questo podcast: https://www.spreaker.com/podcast/il-posto-delle-parole--1487855/support.

This week Sam covers the Old Vine Registry's 'Heritage Vine Hunt' contest, Appellation Marlborough Wine's ever increasing standards, Antinori's aquisition of the rest of Col Solare, where to find the JancisRobinson.com team over the coming months, and extends our team's congratulations to the latest winners of Golden Vines Wine Scholar Guild Scholarships. Congratulations to Deniz Bayram (UK), Denman Chan (Hong Kong), Eduardo Contreras (Mexico), Harnil Mathur (Hong Kong), Jounghwa Yi (Korea), Junqi Peng (USA), Karene Vilela (Brazil), Sammy Lam (USA), Valeria Tenison (France) and Xeniya Volosnikova (France). Read the transcript of this podcast at https://www.jancisrobinson.com/articles/hunt-old-vines-higher-standards-marlborough-and-antinori-buys-col-solare.

As the 26th generation family member to run Marchesi Antinori, Alessia Antinori, VP and Winemaker, knows the benefits of being a family-owned business, particularly around transmitting family values from generation to generation. These insights and values are shared as members of an elite group of family-owned wineries, the Primum Familae Vini. Alessia digs into the structure of the PFV, its purpose, and its activities to promote family businesses globally. Detailed Show Notes: Antinori Family - started in wine in 1385 as wine merchants in Florence and became a producer in the Chianti Classico regionAlessia is part of the 26th generation, the 27th generation also in the companyFather was part of the important 25th generation - in the 60s/70s changed towards a quality mindset vs. quantity focus for most of Italy, e.g., launched Tignanello (1st Super Tuscan)“Blending tradition and innovation”Family members are not obliged to join the company but grow up around the wineryPrimum Familiae Vini (“PFV”)Founded in 1993 by Joseph Drouhin and Miguel Torres wineriesCurrent members include Vega Sicilia, Pol Roger, Chateau Mouton12 members, family-owned, old world (the exception was Opus One w/ Mondavis and Mouton Rothschild)When a family sells, a new winery is invited, often from a missing region (e.g., Jaboulet replaced by Beaucastel to keep a Rhone producer), look for high quality, shared values, and families get along (including children)Exchange one case of wine with each other every ChristmasFamily businesses are important to: Transmit values from generation to generation (e.g., for Antinori - passion, integrity, obsession for quality)Can make decisions for future generations (long-term mindset)Two committees in the PFV - marketing & technicalMeet 3-4x / year virtually or in personMeet at least 2x/year (1 annual meeting - 2024 in Oregon hosted by Drouhins)Annual MeetingUp to 100 people, several generations per familyBusiness meetings, lunches, dinnersEach year, a different family hosts an event and then becomes President of PFV for the following yearTopics - technical (Torres often has good topics), issues in family businesses, sales, legal issues, future PFV planningMostly, internal PFV presentersPromotion/marketing events2024 - after Oregon hosted a press tasting in NapaUsually, press, charity, or walk-around tastingsPFV Family Prize - “the most beautiful company of the year”Family-owned businesses, not only wine, must have 3 generations working in the businessReceive financial and market support/cross-promotion1st year was a Belgian violin companyGiven every two yearsDo an event together with the press to present the awardPFV is funded by an annual fee from membersCollector CasesHaute Couture case - 1 back vintage, iconic wine from each winery, only for charity, includes the PFV Passport, which is an invitation to visit each winery with lunch or dinner with a family member (many wineries closed to the public)Limited Edition case - 1 recent vintage wine for each winery can buy for €25kAdvice for other family wine businesses - be very passionate about the work, be curious and passionate Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Immer öfter höre ich "mit Qatar" wollte ich schon immer mal fliegen. Das geht ab sofort immer häufiger. Immer mehr Flüge starten und landen in Deutschland. Vielleicht haben wir das dem Mann zu verdanken, der in dieser Show Gast ist: Thierry Antinori. Er ist seit 2019 beim Wüstenflieger. Die Themen:Wohin fliegen die Qatar-Maschinen?Was tun die Crews an Bord und am Boden, damit sich Gäste pudelwohl fühlen? Wie macht Qatar Airways das Fliegen nachhaltig?Shownotes:LCC REISEBÜRO-FINDER (hier klicken).LCC MEET ME (hier klicken).

Questa settimana tanti nuovi spunti interessanti ed idee per la tua pratica creativa dalla chiacchierata con Andrea Antinori, illustratore. Andrea è un illustratore bolognese, che ha pubblicato numerosi libri in Italia e all'estero e ha ricevuto numerosi riconoscimenti, tra cui anche il premio internazionale della Bologna Children's Book Fair e Fundacion SM nel 2023. Ha studiato all'ISIA di Urbino e all'Escola Massana a Barcellona. Andrea ha un tratto fresco, libero e inconfondibile.Andrea ci racconta della sua infanzia, di Bologna, di imperfezione, racconti e tanto altro ancora.Ogni settimana una nuova storia, una nuova vita, dietro le immagini.Questo è un podcast indipendente. Clicca i link qui di seguito per:Diventare un mio PATREON e sostenere questo podcast con un piccolo contributo per coprire le spese di produzione ed aiutarmi a continuare questo progetto;Ricevere la NEWSLETTER de “il mondo invisibile” in cui condivido cosa imparo ogni settimana dagli ospiti del podcast e cosa voglio ricordare per la mia pratica creativa;Seguire l'account Instagram @ilmondoinvisibilepodcast e la pagina facebook con lo stesso nome, per vedere le opere degli artisti, e per mandarmi i tuoi commenti. Grazie milleA presto!

Welcome to the Second Series of The Wine Pod 'For The Love of Wine': Join us on a journey through our unique approach to wine, enriching your understanding and enjoyment along the way. In our latest episode, we delve into the post-purchase process, exploring everything from quantities to storage techniques.To complement the podcast, we're excited to share our expert tips on storage right here:* Decide what suits your preferences when choosing how many bottles to buy.* Assess Your Storage Space: Begin by assessing the storage space available in your wine cellar, wine refrigerator, or designated storage area. Measure the dimensions of the space and take note of any shelving or racks available for wine storage.* Determine Bottle Capacity: Calculate the maximum number of bottles your storage space can hold based on its dimensions and the type of shelving or racks installed. Consider factors such as bottle size (standard 750ml bottles or larger formats), spacing between bottles and any additional storage features like cubbies or compartments.* Consider Usage Patterns: Evaluate your wine consumption habits and how quickly you typically go through bottles of wine. If you're a casual wine drinker who enjoys wine occasionally, you may not need as much storage capacity compared to someone who collects wine or frequently entertains guests.* Account for Ageing and Collection Growth: Factor in the ageing potential of certain wines and your desire to build a collection over time. Allow for additional storage space to accommodate ageing wines and future acquisitions. Consider investing in modular storage solutions that can be expanded as your collection grows.* Plan for Special Occasions: Reserve space for special occasions or events where you may need to stock up on extra bottles of wine. Having a buffer of additional storage capacity ensures you're prepared for unexpected guests or impromptu celebrations.* Rotate Stock Regularly: To prevent overcrowding and ensure proper air circulation around your wine bottles, practise regular inventory management and rotation to really geek it up. Keep track of the wines in your collection and consume them before they reach their peak maturity to make room for newer bottles.* Decide where best to store in the house.* Temperature Control: Keep your wine in a cool, consistent environment, ideally between 7-18°C (45-65°F). Avoid areas prone to rapid temperature changes, such as near heaters, stoves, or in direct sunlight.* Humidity: Maintain a humidity level of around 60-70%. This prevents corks from drying out, which can lead to oxidation and spoilage. If the air is too dry, consider using a humidifier or storing wine bottles on their sides to keep the corks moist.* Darkness: Light, especially UV rays, can degrade wine and cause it to develop off-flavours. Store your wine in a dark or dimly lit area to protect it from light exposure. If your storage area has windows, consider covering them or using UV-filtering window treatments.* Stable Environment: Minimise vibrations and movement around your wine storage area. Vibrations can disturb the sediment in the bottle and negatively impact the ageing process. Choose a location away from appliances like washing machines or mechanical systems.* Horizontal Storage: Store wine bottles on their sides to keep the cork moist and in contact with the wine. This helps prevent air from seeping into the bottle and spoiling the wine. If you have limited space, invest in wine racks or shelving designed for horizontal storage.* Avoid Strong Odours: Keep wine away from strong-smelling substances, such as chemicals, paint, or food with potent aromas. Wine can absorb odours, affecting its flavour and aroma profile.* Consistent Conditions: Aim for a stable environment with minimal temperature and humidity fluctuations. Sudden changes in these conditions can shock the wine and alter its taste.* Long-Term vs Short-Term Storage: If you plan to consume the wine relatively quickly (within a few months to a year), storing it in a cool, dark cupboard or pantry may suffice. For long-term storage or ageing, consider investing in a dedicated wine refrigerator or cellar with precise temperature and humidity controls.* When considering professional wine storage options, it's essential to select a facility that will safeguard your wine collection and maintain its quality over time. Follow these steps to choose the right professional storage solution:* Research Storage Facilities: Begin by researching professional wine storage facilities in your area. Look for reputable providers with a track record of maintaining optimal storage conditions and excellent customer service. Consider factors such as location, security measures, and facility amenities.* Assess Storage Conditions: Visit potential storage facilities or request detailed information about their storage conditions. Ensure that the facility offers climate-controlled storage with consistent temperature and humidity levels. Verify that the storage area is dark, free from vibrations, and equipped with adequate ventilation.* Check Storage Capacity and Availability: Determine whether the storage facility has sufficient capacity to accommodate your wine collection. Consider factors such as the number of bottles you plan to store, bottle sizes and any additional storage requirements for large-format bottles or cases. Confirm the availability of storage units or lockers that meet your needs.* Understand Pricing and Services: Review the pricing structure and services offered by the storage facility. Compare pricing plans and consider factors like monthly rental fees, insurance coverage, handling fees, and additional services such as inventory management or cellar management software. Choose a storage solution that offers transparent pricing and value for money.* Read Reviews and Testimonials: Research customer reviews and testimonials to gain insights into the experiences of other wine collectors who have used the storage facility. Pay attention to feedback regarding storage conditions, customer service, and overall satisfaction. Choose a storage provider with positive reviews and a reputation for excellence.* Consider Accessibility: Evaluate the accessibility of the storage facility and determine whether it meets your needs. Choose a facility that offers convenient access and flexibility to retrieve or add to your wine collection as needed.* Plan for Long-Term Storage Needs: Anticipate your long-term storage needs and choose a facility that could accommodate your future growth. Consider whether the storage facility offers flexible storage options, expansion opportunities, or additional services such as wine shipping or cellar management consulting.Here is all the info about the episode:Will's wine of the week:Rosso di Montalcino Pian delle Vigne, 2020, Antinori, ItalyLuke's thought of the week:If not now, then when?References:Riesling - grape variety.Storage under bond.Madeira - a type of wine.San Gimignano - Italian wine region.As always please like, share and comment.Stay Corked - Luke & Will This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit lukeflunder.substack.com/subscribe

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.   ................   Desuden er afsnittet støttet af de lyttere, der støtter på https://10er.com/vinforbegyndere   Mange tak til jer! ....................   Hvor skal turen gå hen, hvis man vil have en god vinrejse i Mosel, Loire og Bourgogne?   Vi giver en håndfuld gode bud ud fra kriterierne; den formidable vin, den gode oplevelse, det smukke landskab, den karakterfulde vinmager.   Vi anbefaler   ALSACE  1) Domaine Schoffit - Den første vin vi smager er herfra. 68 Nonnenholz Weg, 68000 Colmar, France     BORDEAUX 2) Château Haut-Bacalan https://en.gonet.fr/chateau-haut-bacalan 3) La Cardonne https://chateaulacardonne.com/en/     PIEMONTE 4) Elio Grasso https://www.eliograsso.it/en/   5) Piero Benevelli http://www.pierobenevelli.com/   6) Colli Tortonesi / I dette område laver de hvidvin på druen timorasso   TOSCANA   7) Montevertine - Den anden vin vi smager https://www.montevertine.it/   8) Carpasa https://www.caparsa.it/en/   9) Antinori https://www.antinori.it/en/tenuta/estates-antinori/antinori-nel-chianti-classico-estate/     CALIFORNIEN   10) Ampelos Cellars https://www.ampeloscellars.com/   11) Sandhi Wines - Den tredje vin vi smager er herfra https://sandhiwines.com/     DANMARK   12) Ørnberg Vin https://www.oernbergvin.dk/   13) Vejrhøj Vingård https://vejrhoj.dk/   14) Stokkebye https://bystokkebye.com/wine/   15) Guldbæk Vingård https://xn--guldbkvingrd-2cbi.dk/   ........................ 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  

In this episode I talk to two visual artists: Gabriel Treviño and Antonio (Tony) Antinori. Their bios are as follows: . . Gabriel Trevino is a self taught artist living in Brownsville, TX.His early work began in a solo exhibition at the University of Texas at Brownsville in 1998 recognized by artist Carlos Gomez. For over 23 years his work has been part of several group and solo exhibitions throughout South Texas and Northern Mexico. The art of Gabriel Trevino has also been published in news papers, books & magazines including the  UNAM about border history and culture. His works are in  several private collections and public displays including ongoing exhibition at ROCA at George Ramirez Performing Arts Academy - Downtown Brownsville, Texas - 2023 - 2024.You can follow Gabriel Trevino at on Facebook and Instagram.https://www.facebook.com/art.gabriel.trevino?mibextid=LQQJ4d https://www.instagram.com/brownsvilleartform?igsh=MXFmbm5ianlmMTk5eg%3D%3D&utm_source=qr . . Anthony Antonio Antinori Hernandez: My iconography and my technique have changed along with the mishaps that have happened in the world where I now live. The laws of my paintings have a story that is followed from phase to phase; like a chess game or like a poem, they are executed with great science. At times my artwork is seen and spoken with irrepresentable icons; it's like if I was alone all by myself, it's like if I was running an errant, it's if I see and at the same time don't see things, as if I was surrounded by large transparencies and layers. We must understand that my function as an artist / painter is to make things been seen by the receptor. I try to be like an alarm that enjoys my paintings or that it enjoys knowing their aesthetics, but enjoys more the responsibility of a needed consciousness . In my paintings there is a kind of a dialogue or feedback between representing my feelings and emotions and portraying the other side of me as an artist / painter. I almost always try to present the form of things, and that form is just a moment of the history of those things. Like portraying a frozen world; meanwhile, in reality everything flows and be able to see that those things are transforming and living. As Human beings, we must give value to the differences and not to the similarities. The more diverse our expressions are portrayed, the more cultured a society becomes. Thus, to me art is the highest expression of freedom . You can follow Antonio Antinori on Facebook and Instagram: https://www.instagram.com/antinoritony/ https://www.facebook.com/aaantinori.180 . . . Thank you to our sponsor Backdoor Modern Vintage - make sure to follow them on Instagram and Facebook - they are your go to place for content creation and are located at 907 W Business 83 Weslaco, Tx . . https://www.instagram.com/backdoor_modernvintage/ . . https://www.facebook.com/backdooratbugambilias . . . Thank you for listening to Cuadros Corner if you would like to book a podcast session please click the link below or send me an email to cuadros92@gmail.com . . https://linktr.ee/storystormaker . . . #artists #painters #956 --- Support this podcast: https://podcasters.spotify.com/pod/show/cuadroscorner/support

Welcome to Episode 1608, E-Commerce and Trade Communication in the US – How to Break Through With Your Brand In A Post-Covid World with Michael Preis and Vito Palumbo. This is the wine2wine Business Forum 2022 Series. The sessions are recorded and uploaded on Italian Wine Podcast. wine2wine Business Forum is an international wine business event, held annually in Verona, Italy since 2014. The event is a key reference point for wine producers and a diverse variety of wine professionals gather to develop and expand their wine business worldwide. Abstract: The global wine industry turned upside down in March of 2020 and the ensuing 30 months have been highly dynamic whirlwind of shifting consumer behaviors and trends in the US. E-Commerce became an overnight lifeline for many Domestic and International wineries and has remained a powerful tool in helping to tell brand stories directly to consumers in the highly complex 3 tier environment. What are some of the most impactful websites, technologies and platforms that emerged during this time period. And now that the world has largely returned to “normal”, how to do we re-engage with key trade partners in the On / Off-Trade / E-Commerce channels to help get our brands through to consumers? More about today's speaker: Michael Preis is a 20+ year executive with Taub Family Companies, a leading US based importer of wines and spirits. He has held a variety of roles including Marketing, Portfolio Development and most recently Sales leading the company's E-Commerce and Sales Innovation division where he has overseen relationships with key customers including Wine.com who named Taub Family Companies its 2020 Supplier of the Year. He has been a leading proponent of Consortium Trade Marketing efforts helping groups including Sicilia DOC, Prosecco DOC, Wines of Chile, Wines of Argentina and Vinho Verde DOC engage with key retailers and restaurant groups to share their program efforts with US consumers. Connect: Instagram: @vinoguy579 Facebook: https://www.facebook.com/michael.preis.94 Linkedin: https://www.linkedin.com/in/michael-preis-32b9143/ More about today's moderator: A native Apulian with a passion for spreading the gospel of his native soil, Vito Palumbo is the embodiment of Italy's blossoming wine region of Puglia. Sunny, breezy, sleek and soulful: all words describing both the man and the place. With his finger on the pulse of what is making Apulia a burgeoning wine travel destination, Vito is well connected to the art, music, literature and trending cultural vibrancy that is leading Apulia, with Tormaresca at the forefront, to become Italy's next top wine region. Vito Palumbo is one of the CEO of Tormaresca. His responsibilities include directing the sales and marketing strategy of the company. A former KPMG accountant and renewable energy consultant, Vito entered his family business (his father Giuseppe is the President of Tormaresca) of the Antinori-owned estate in 2010. In addition to running the wine sales strategy for Europe and North America, Vito oversees production, packaging creative (he implemented the colorful, edgy label design by artist Valeria Petrone on Tormaresca's popular Calafuria Rosato), and the opening of the proprietary restaurant “Tormaresca Vino e Cucina” in Milan. Connect: Instagram: @svitozz Facebook: https://www.facebook.com/vito.palumbo.7543 LinkedIn: https://www.linkedin.com/in/vito-palumbo-6929726/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

I detta avsnitt blir det tre regioner i nordcentrala Italien. Toscana, Marche, Umbrien! Det blir tre viner från Toscana och vi pratar även om Tiganello och det fantastiska vinhuset Antinori. Länk till vin nedan: Toscana: Chianti Classico: https://www.systembolaget.se/produkt/vin/brolio-7148301/ Brunello: https://www.systembolaget.se/produkt/vin/brunello-di-montalcino-1235702/ Villa Antinori: https://www.systembolaget.se/produkt/vin/villa-antinori-230001/ Marche: https://www.systembolaget.se/produkt/vin/tordiruta-7440802/ Umbrien: https://www.systembolaget.se/produkt/vin/grecante-5344301/

In deze eerste aflevering van ‘Wijnzaken' praat Antoin met de flamboyante selfmade wijnondernemer Bert de Boer uit Zoetermeer. Bert is geboren in de Schilderswijk in Den Haag. School vond hij niks, maar hij kon wel goed rekenen. Bert werd boekhouder en kwam uiteindelijk terecht bij een wijnhandel. Toen Bert merkte dat hij harder gas wilde geven dan zijn baas besloot hij voor zichzelf te beginnen. Bert wilde wijn gaan verkopen uit de hele wereld. En dat is gelukt! Alles kwam in een stroomversnelling toen Bert het Argentijnse wijnhuis Norton binnenhaalde en kon leveren aan Albert Heijn. Het werd een groot succes. Daarna groeide Activin (beter bekend onder de namen L'Exception en The Wine List) als kool. Inmiddels is de Activin Wine Group één van de grootste wijnimporteurs van Nederland met bekende merken als Bodega Norton, Boschendal, Franz Haas, Antinori, Olivier Leflaive en vele anderen. Daarnaast is Bert de importeur van San Pellegrino, Acqua Panna en Perrier water. Activin levert wijn aan supermarkten, wijnwinkels, particulieren, de horeca, theaters, maar ook luchtvaartmaatschappijen als de KLM. Activin heeft ook nog twee restaurants in Hofstede Meerzigt in Zoetermeer, waar ook het hoofdkantoor zit. Naast dit historische pand komt een nieuw gebouw voor ontvangst, proeverijen en opslag. Bert praat in de podcast over zijn jeugd, het ondernemerschap, de wijnwereld, zijn vele reizen en de opvolging. “De wijnwereld leer je in de praktijk en niet uit een boek.”Tijdens de podcast werden 3 wijnen geproefd:Lapostolle Clos Apalta 2019 | The Wine List NederlandsBodega Norton Privada 2019 | The Wine List NederlandsVergelegen Sauvignon Blanc Reserve Schaapenberg 2019 | The Wine List Nederlands

Ready for Part II: It's a 3-bottle show for Dave Fansler, Nick Marziliano and Pat LaRocca as the continue their look back at their trip to Italy.     On The Plate: From Sam's Deli Nick brings in an amazing spread that includes some Cali Caprese, the grilled Sausage Sandwich and Sam's latest offering, an amazing Braciole.  The meal is all paired with a bottle of Proseco to kick it off, a bottle of Bussola Amarone della Valpolicella, and the third bottle is a Tignanello by Antinori from Tuscany.   The Team talks Air Conditioning in Europe, the best fried calamari, shower water pressure, table turnover, the views at The Jimbran Villa, La Sirenuse Positano and everything else Italy. Please Like, Comment and Follow 'The Restaurateurs' on all platforms:    The Restaurateurs Podcast is available on Apple Podcasts, Spotify, Stitcher, Google Podcasts and wherever else you listen to podcasts.    ---  Website  https://therestaurateurs.com/  ---  KMJ Socials   https://www.kmjnow.com/    https://www.facebook.com/kmjnow    https://twitter.com/kmjnow    ---  More KMJ Original Podcast's    https://www.kmjnow.com/podcasts-3/ See omnystudio.com/listener for privacy information.

Marchesi Antinori , uno dei più antichi produttori italiani di vini pregiati a conduzione familiare, e Ste. Michelle Wine Estates , la più grande azienda vinicola nel nord-ovest del Pacifico e tra le più grandi aziende vinicole premium negli Stati Uniti, hanno annunciato che Marchesi Antinori rileverà la piena proprietà di Stag's Leap Wine Cellars dopo 16 anni di collaborazione con la prestigiosa azienda americana.

If yo u cannot see the audio controls, listen/download the audio file here Glenn Salva - Wine Estate Manager, Antinori Napa Valley - ‘A Culinary Evening With The California Winemasters'Paul Warson - Winemaker, Moraga Bel Air

This podcast is a refresher on Merlot (it's been 12 years, so it's time!). It's one of the titans of the wine grapes, and yet it's not often that we encounter it as a varietal wine. Because it is frequently blended, Merlot can often be forgotten or not given its due.   But Merlot will not be forgotten! It is the second-most planted grape in the world, the most widely grown grape in Bordeaux, and its pedigree as part of some of the world's most prestigious and well-known Bordeaux and Bordeaux-style wines makes it royalty in the wine world.   But Merlot is not without challenges. When it's not grown on the proper soils or managed meticulously, wine made of Merlot bears little resemblance to great wines of Bordeaux or other regions that are famed for blends that use it. The reputation of Merlot as a boring, flabby, dull wine is not the fault of the grape, and although it was a convenient scapegoat, it's also not the fault of the movie “Sideways.” The fact is that Merlot is not as easy to grow as people thought, and in 1980s and 1990s, opportunistic companies used high-yielding clones on bad rootstock and in bad sites to churn out high alcohol fruit bombs, lacking all the nuance that make the grape esteemed in its homeland.     This says nothing about the grape, but much about the people who defiled it. Although it is entirely capable of making boring, cheap wine, Merlot simultaneously makes up 95% of Château Petrus, Bordeaux's most expensive wine and is used in fine wines all over the world for its ability to elevate a blend. In this show we pay homage to Merlot, and this time, shed some light on the recent past for Merlot and why, ultimately, it has done little to harm the grape's reputation among winemakers and those who take the time to know the grape.   DNA and Parentage Merlot originates from Gironde or SW France or Basque country. It's the child of Cabernet Franc and Magdeleine Noire des Charentes from Brittany Merlot Gris: Pink color mutation of Merlot Merlot Blanc: A cross of Merlot x Folle Blanche created in 1891 NOT WHITE MERLOT, which is just Merlot made like white Zinfandel   History We discuss the history of Merlot – from its first mention in Bordeaux, to its more modern history - its rise in the 1990s and its fall in the early 2000s in California, Australia, and the global consumer market.       In the Vineyard Merlot is an early budding variety, making it susceptible to spring frost – it needs good weather at flowering or it won't have a great vintage. The grape needs cooler, well-drained soils – cooler limestone and clay soils are best Because Merlot is thin skinned with loose to medium density bunches it is also susceptible to disease (downy mildew) and botrytis (bad). It is bad in drought, which raises the question: how will it do with climate change, which we discuss. Merlot ripens about 2 weeks earlier than Cabernet Sauvignon and it's the first red grape picked in Bordeaux. That makes it a great agriculture hedge – if it does well, there is less pressure to have a huge Cabernet Sauvignon harvest. The grape has milder tannins, higher sugar, and lower acidity (especially malic) than its relations Cabernet Franc and Cabernet Sauvignon. It can be vigorous, so yields must be managed and picking decision is important, since Merlot loses acidity quickly once ripe. Two main styles result from picking decisions (among other factors – terroir!): Bordeaux style: Merlot is harvested earlier, leading to a more acidic, medium alcohol wine (Pétrus). These wines tend to have moderate alcohol and show more red fruit flavors (cherry) along with “other” things like: green and black tea, mint, oregano, rosemary, sage, thyme, earthy, mushrooms, green pepper, green olive International style: Concentrates on physiological ripeness, with long hang time to have hardened stems and seeds (wines of Michel Rolland). These wines are often inky, purple, dark wines, with high alcohol, velvety tannins, and dark fruit character (plum, blackberry, blueberry). The wine is smooth and can seem sweet due to the high alcohol, strong fruit, and the oak used that brings flavors like caramel, chocolate, coffee, vanilla, nut, and cigar.   _____________________________________________________ Regions: the grape is planted everywhere! This is more or less a list…     FranceMerlot is France's most planted grape   Bordeaux Bordeaux is the grape's native home, and it is the most cultivated grape in the region. It contains half of all the Merlot in France. The grape does best on cooler limestone and clay soils of the Right Bank and in pockets of the Left Bank. Climate change is a challenge for Merlot – it will need to be grown exclusively in cooler spots as the climate warms Right Bank Pomerol: Can be up to 100% Merlot. Wine is luscious, soft, velvety, plummy, iron or clay-like. Famed châteaux are Pétrus, Le Pin Émilion: Usually contains 60-70% Merlot with Cabernet Franc, Cabernet Sauvignon. Flavors are more like balsam, dried fruit, with tea notes, but the wines vary based on limestone, clay or sand content in the soil. Famed châteaux mentioned are Angelus and Pavie Other high quality Right Bank AOPs with Merlot based wines: Canon-Fronsac, Fronsac, St-Émilion “satellites” (Lussac St. Emilion, Montagne St. Emilion, Puisseguin St. Emilion and St. Georges St. Emilion)   Left Bank A major blending component of AOPs: Graves, Médoc, Saint-Estèphe, Listrac, Moulis, Pessac-Leognan   Other Bordeaux: all Côtes de Bordeaux (I recommend Francs and Castillon), Bordeaux and Bordeaux Superieur AOPs     Southwest France: Bergerac where it is blended with Cabernets, Cahors where it is blended with Malbec Languedoc and Loire grow Merlot     Italy: Merlot is the third most planted red in Italy and is made in a number of styles In Northern Italy: Alto-Adige, Friuli, parts of Veneto: the wines often have higher acidity, herbal notes and can be blended with other grapes. Tuscany: Super Tuscan blends in Bolgheri/Tuscan coast – producers use Merlot to soften Sangiovese or Cabernet in blends. Masseto by Antinori is 100% Merlot on clay soils (it costs more than US$1000 per bottle). Climate change is worrisome in these areas because it is getting too hot for Merlot. Other regions: Umbria, Lazio     Other Western/Central Europe: Spain: Catalonia, Castilla-La Mancha, Navarra, Aragón Portugal Switzerland: In Ticino made as a rosé Germany: Pfalz, Rheinhessen Austria: grown in all wine-growing regions in Austria, basic wines     Eastern Europe: Bulgaria: Significant plantings, varietal wines Hungary: In Bull's Blood (Egri Bikaver) with Kekfrankos, Kardarka Romania: Most widely exported red Croatia, Slovenia (near Italian border), Ukraine, Moldova, Greece,   _____________________________________________________ United States   Washington State: Excellent Merlot with strong acidity, dark color, and lots of interesting earthy, fruity flavor. The long growing season with cool nights lends the wine great structure. This is my top pick for US Merlot! Producers mentioned: Leonetti, Chateau Ste. Michelle, Andrew Will, Columbia Crest Regions mentioned: Walla Walla, Red Mountain     California In the early days of California wine, Merlot was a varietal wine. Sterling was the first to make a vintage dated Merlot. Warren Winiarski, a leader in California wine in the 1970s and owner of Stag's Leap Wine Cellars, promoted Merlot as part of a Bordeaux blend We recap a bit of the story of how it evolved in California that we discussed earlier in the show. Then we talk about some of the styles in various regions   Napa: Producers usually dedicate the best soils and sites to Cabernet Sauvignon, Merlot is an afterthought. Right now there is a bit of a shortage of Merlot because no one has focused on it but demand is increasing as styles have changed. Top Producers: Duckhorn, Pride, La Jota Regions mentioned for Merlot: Carneros, Mt Veeder, Rutherford, Oakville     Other California:  Monterey (bulk), Sonoma (Alexander Valley, some Sonoma Valley)     Other US: Oregon (Rogue Valley), Virginia. Long Island (great stuff! Merlot is their best grape), Texas     Mexico, Canada (most prominent in BC for Bordeaux style blends)   _____________________________________________________ Southern Hemisphere   Chile:  Producers mistook Carménère for Merlot in the 1990s but they've slowly gotten back to real Merlot. Top areas: Colchagua (Apalta sub AVA), Maule, Curicó. I mention the famed wine writer     Argentina: Merlot is made in a ripe style, often blended in with other grapes     Australia: The grape is often used for blending with Cabernet, but had similar issues to California when demand rose in the 1990s – Merlot was overplanted in warm bulk areas like Murray Darling, Riverina, Riverland.  Today, quality Margaret River and Western Australia.     New Zealand: Merlot is the second most planted after Pinot Noir. It does especially well in blends coming out of Hawke's Bay. Merlot also does well in Auckland, Marlborough, and Martinborough     South Africa: Cooler sites in Stellenbosch, Paarl, Franschhoek       Other places: Israel, Lebanon, India, Japan, China     Suggested food pairings Cabernet style ("big wines"): Roasted, grilled food, “brown food” – hearty stews, meats, heavy dishes Soft, fruity styles with high acidity: Mushroom, salmon, spinach, greens   We end with a warning about serving temperature: NEVER SERVE MERLOT TOO WARM!! 60˚–65°F _______________________________________________________________ I could not be happier to announce my partnership with Wine Access, once again. For 2023, I will be working with this outstanding company, which is my go-to source for the best selection of interesting wines you can't find locally. Every box you get from Wine Access is meticulous -- tasting notes with food and wine pairing, serving temperature suggestions, and perfectly stored wine. It's no wonder that Wine Access was rated the best wine club by New York Times Wirecutter and is the official partner and wine provider of The MICHELIN Guide. Go to www.wineaccess.com/normal to sign up for their daily emails and get 10% your first order. Wine Access is a class act -- check them out today!      Is the podcast worth the price of a bottle or two of wine a year to you? If so, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes  

Whatsapp lancia le community, Amazon Prime Music rende disponibile tutto il catalogo agli utenti Prime e Antinori nel Chianti è la miglior cantina al mondo.

Vino supremo, ottima carne e tanto altro: oggi Mangia come parli è nel Chianti, quella stupenda zona collinare a cavallo fra le province di Firenze, Siena e Arezzo. Il primo ospite di oggi non mangia carne, ma è comunque un grande amante della cucina toscana, soprattutto nella sua tradizione di piatti ricchi di proteine vegetali dei legumi: di cibo che fa bene, ma anche gustoso, si intende benissimoMarco Bianchi , divulgatore scientifico per Fondazione Umberto Veronesi e conduttore di "Viaggio nel corpo umano" su Food Network. Il nostro percorso di oggi non può che partire dal Chianti Classico, il cuore più puro e più antico di questa regione toscana. Qui, all'ombra della millenaria Badia di Passignano, si trova l'Osteria di Passignano : un ristorante luogo simbolo del vino, di proprietà della famiglia Antinori. A capo della brigata c'è chef Matteo Lorenzini, allievo di Alain Ducasse. Da un Maestro dei fornelli, passiamo ad un Maestro della Carne: dall'Osteria di Passignano la Strada Statale 118 ci conduce a Panzano in Chianti dove si trova la storica Macelleria Cecchini dell'istrionicoDario, poeta della ciccia famoso in tutto il mondo. Restiamo nella nostra zona d'interesse anche nello Spazio news con Giovanni Busi, presidente del Consorzio Vino Chianti che ci racconta come è andata la vendemmia di quest'autunno. Un'oretta di strada che inizia con la Regionale 222 Chiantigiana e finisce con la Regionale 429 di Val d'Elsa di condurrà a Castelfiorentino dove ci aspettano i ragazzi dell'Istituto Alberghiero "Enriques" con la preside Barbara Degl'Innocenti.

You can't see your brain, so it can be a challenge to understand why things feel or react the way they do.  Deborah Antinori has spent years studying the brain, especially from the perspective of why and how and where Brainspotting is working.  In this interview, she shares her wealth of knowledge while also making something so seemingly invisible into something super relatable.   You don't want to miss:   The areas of your brain where thinking and stress response are happening, and why it's more beneficial to address brain blocks in one instead of the other Deb's analogies and visual aids for how to separate your thinking brain from your more instinctual brain The exact reason why even when you know something, you still might not take action on it or feeling motivated by it   PLUS, Deb shares some as-of-yet-unpublished research showing the lasting change resulting from one brainspotting session.    Deb Antinori, MA, LPC, FT, RDT, NCC is a Brainspotting Trainer. Having met Dr. David Grand as a facilitator in her EMDR training, she has been privileged to be involved with Brainspotting Therapy since its inception and has been a member of his NY supervision group for many years. She is thirty years in private practice.   Deb recently presented two sessions at the International BSP Conference on Brain Basics, and with Santiago Brand on Psychophysiological Components of the Trauma Response. In 2018, she authored a chapter on grief in The Power of Brainspotting: An International Anthology. Deb has two opportunities to study the brain with her, one is a specialty training titled Brain Science to Inform Your BSP Practice, and the second is her Brain Study Group. You can visit her website for more info: www.petlossaudio.com. Her critically acclaimed audiobook, Journey Through Pet Loss won an Audie Award from the Audio Publishers Association and a ForeWord Book of the Year Silver Award.   Having been an actress originally, Deborah received her Masters Degree from NYU's Drama Therapy department, She is a Registered Drama Therapist with the National Association for Drama Therapy and holds a Fellowship in Thanatology from the Association for Death Education and Counseling   Deborah is currently working on a PhD from the International University for Graduate Studies, mentored by Dr. Damir delMonte. She is married to her attorney husband, Paul Antinori, for forty years. Links and resources: Find Deborah online at www.petlossaudio.com  Get a Daily Brain Block Buster delivered right to your inbox every M-F to help you get past the brain blocks keeping you stuck on groundhog day so you can take action and move the needle in your business.  Sign up at https://carolynrobistow.net/daily  Download your free body scan meditation so you can take the first step toward subcortical healing https://carolynrobistow.net/bodyscan  Join the waitlist for Optimized AF Academy https://carolynrobistow.net/optimizedaf  Follow me on Instagram: @carolynrobistow  Find a Brainspotting practitioner near you: https://brainspotting.com/directory/ UK-specific directory: https://www.bspuk.co.uk/therapists/ ​​Free Biolateral Music https://youtu.be/Eu_kSaFzSR0 Brainspotting by Dr. David Grand https://amzn.to/3AvtiNK

A lot can be learned through collaborating. Even how to stay calm during a pandemic when your Italian partner is in the thick of it. Calm with the perspective of 26 generations of winemaking and having survived two World Wars. Juan Munoz-Oca, Head Winemaker for Ste Michelle Wine Estates, Washington State's leading wine company, describes what he's learned and the process of collaborating with other luminaries of the wine world, including the Antinori Family, Dr Loosen, and Michel Gassier from the Rhone Valley.  Detailed Show Notes: Juan's backgroundIn WA with Ste Michelle Wine Estates ("SMWE") for 21 yearsHead of winemaking for the entire groupSte Michelle Wine EstatesBased in WA state - 6 wineries (Chateau Ste Michelle ("CSM"), Columbia Crest, 14 Hands, Spring Valley, Northstar, Col Solare)OR (Erath), CA (Stag's Leap Wine Cellars, Conn Creek, Patz & Hall)Built the WA wine region, produces ~⅔ of the wine in the stateThe largest producer of Riesling in the worldCollaborations - all w/ Chateau Ste MichelleCol Solare - Red Mountain, Cabernet, 50/50 JV w/ the Antinori Family (Italy), planted a vineyard in the early 2000s, built a winery in 2006, started in the mid-90sEroica - Riesling with Ernie Loosen (Mosel, Germany) started in the 1990sTenet - Columbia Valley; Syrah, Grenache, Mourvedre; w/ Michel Gassier & Philippe Cambie (deceased)What drove the collaborations? A personal touch and relationshipWA is a young grape-growing region that only started quality winemaking in the late 90s -> wanted to bring attention to the region and gain knowledgeEx-CEOs important to establishing collaborations - Allen Shoup (founded Longshadows Winery, which has 7 wines and 7 collaborations); Ted Baseler - was part of marketing team when Col Solare was launched and started Eroica with Ernie LoosenCollaboration processWinemaking - spring (taste previous vintage, blend, walk the vineyards), late summer (get a feel for the grapes, walk the vineyards), winter (taste wines - e.g., 250-300 lots of Riesling for Eroica)Renzo (Antinori's head winemaker) comes more often due to SMWE's partnership w/ Antinori on Stag's Leap Wine CellarsCSM winemaking team does day-to-day workSales & Marketing - up to the partners, SMWE salesforce sells the wine, SMWE marketing works with partners and does most of the workSMWE imports the entire Antinori portfolio, so they have a broader collaborationKey benefitsEnjoyment of making wine togetherGetting a global perspectiveWinemaking informs the rest of the portfolio's winemaking (e.g., extended lees aging for Riesling from Ernie Loosen, keeping more leaves in the canopy for Syrah from Michel Gassier)Collaboration business modelsCol Solare - 50/50 JV, including vineyards, winery, & inventory; work together closely on marketingEroica - 50/50 for inventory and brand, no other assets; up to 200k cases in a big year; most marketing done by SMWE, less from LoosenTenet - Michel Gassier gets a portion of earnings and an annual fee that covers his travel; as small as 300 casesHave business meetings 2x/year for sales and marketing strategyKeys to success for collaborationsHave a clearly articulated visionKeep an open mind to learn from the otherDesired new collaborationsSparkling wine w/ Nicolas Feuillatte (Champagne)Argentine wine / Malbec w/ Catena Family - loves their focus on terroir Get access to library episodes See acast.com/privacy for privacy and opt-out information.

To download the transcript CLICK HERE Today I am going to go through the Oldest 10 wineries of the world that are still in operation today. Of course I want you to learn more than just the wineries so you will also learn quite a bit about different wine labels and what that will mean to the flavour of the wine, along with some talk about different wine regions such as comparing Riesling when grown in the Mosel V Rheingau and as I'm tasting a rather tasty Müller-Thurgau, we are going to talk about this too. If you want to skip ahead: 1.45: The oldest winery in the world: Staffelter Hof  6.15: What is Müller-Thurgau and what does it taste like 7.35: Tasting of the Staffelter Hof - It's Muller Time 'Sandersstruck' 2020 £27 Modal wines 12.29: Château de Goulaine 13.00: What is Muscadet, the grape variety and its flavours. Plus a little on Vouvray and Sauvignon within the Loire Valley 15.45: Schloss Johanisberg and understading the difference in Riesling wines when grown in the Mosel V Rheingau regions of Germany  18.09: Understanding the Qualitätswein mit Prädikat system and what it means when you see Kabinett, Spätlese or Auslese on the bottle 23.58: Barone Ricasoli  26.00: What does Gran Selezione mean in Chianti Classico wines? 28.12: Antinori and some tips of where to visit when in Chianti 33.10: A quick run down of the the 5th to 10th oldest wineries in the world Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!

In this episode Deborah Antinori shares the amazing developments in psychotherapy based on the latest discoveries in how the brain processes trauma, activation and resource.  She is a Drama Therapist, Actor and Brainspotting Trainer based in New York and, alongside Dr David Grand, was one of the  original  contributors to the development of Brainspotting Therapy.  Deborah specialises in the brain and the incredible power of the use of the eyes in reaching deep subcortical healing.For more information on Deborah's work and trainings go to:www.petlossaudio.com dantinori@gmail.com For more information on Brainspotting and to train with Dr Mark Grixti go to:https://www.bspuk.co.uk/upcoming-training/https://www.facebook.com/brainspottingukhttps://twitter.com/BrainspottingUKhttps://www.instagram.com/brainspotting_uk/https://www.youtube.com/channel/UC-wfQEAwQX3qr36zkhh9J0g

Question: How do we round up our very first (mini) season? Answer: With some incredibly tasty treats to keep your palates primed for what's coming next, that's how!We've got gin – not just any old gin but the gorgeous, bursting with herbaceous goodness Savoury Gin from those clever chaps at Portobello Road Distillery, and we sample the creamy but light and quite frankly, luscious Disaronno Velvet Liqueur.For the last bar review of our first season, we had to go pretty spesh, so we headed back to Claridge's (any excuse) and settled in for a sumptuous cocktail hour at Davies & Brook. Did you know that award-winning Chef Daniel Humm's Michelin-starred London restaurant had a dedicated bar? Well, it does and we recommend getting yourself down there pronto!And our chosen book for this episode is one very dear to our hearts: it's The Negroni: A gaz regan Notion by the late, very great gaz regan (lower case 'g' and 'r' intended). Filled with all kinds of nuggets and noodlings about his favourite drink, it includes variations on this most classic of cocktails from some of the best bartenders in the world. Speaking of which, we check in to the recently opened Argo at the Four Seasons in Hong Kong to talk to Lorenzo Antinori about the dos and don'ts of cocktail garnishes.What we're mixing:Breakfast MartiniCreated by the legendary Salvatore Calabrese aka the Maestro, this drink truly makes for a breakfast (or brunch) of champions. Make it at home and ask for it at Donovan's Bar at Browns Hotel.Ingredients:50ml Gin15ml Cointreau15ml freshly-squeezed lemon juice1 bar spoon fine cut or no peel marmaladeMethod:Pour all ingredients into a shaker and stir to dissolve the marmalade. Add ice, shake and fine strain into a chilled cocktail glass. Garnish with shredded orange peel.The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonFor more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:ArgoDavies & BrookDisaronnoDonovan Bar at Brown's HotelThe Negroni: A gaz regan Notion (currently out of print but have a check on Google)Portobello Road Savoury GinSeason two of The Cocktail Lovers podcast is coming late September. Be warned: it's going to be super cool. Expect more fab insights from movers and shakers from around the globe, more bar reviews (hopefully, Covid will ease up so we can bring you our pick of locations from our travels), more fabulous products and, oh yes indeedy, plenty more episodes. Subscribe wherever you get your podcasts. Hosted on Acast. See acast.com/privacy for more information.

On this episode I'm joined by Russ, Jackie & Clark to discuss the history of the House of Gucci. The famous fashion house turned cautionary tale of why some families should absolutely not work together. We share a bottle of Villa Antinori Toscana from the Tuscany region and discuss our favourite things about Florence. Including some travel stories, must see attractions and our high's and (very few) lows of our trips.  I also mention that one of my highs was a private cooking class with chef Gianluca Somigli - www.cookinginflorence.it/ @gianlucasomiglichef (Instagram)  @drunkandculturedpod dandcpod@gmail.com

Jimmy Palumbo With over 105 TV and film credits, Jimmy Palumbo was recently seen in the film The Family with Robert DeNiro, and Michelle Pfeiffer. Other credits include the upcoming Michael Che show, Taken 3, Collateral Beauty, Sex and the City 2, Beer League, Katy Keene, Boardwalk Empire, Orange is the New Black, Madame Secretary, Sneaky Pete, Blue Bloods, The Good Wife, 30 Rock, Entourage, Desperate Housewives, Friends, Monk, Law & Order, E.R., and Curb Your Enthusiasm. Jimmy was born and raised in New Jersey and still lives there with his family. As a Rutgers Alumni, Jimmy is a big fan of the NY Yankees and a huge fan of all Rutgers sports teams and still plays softball with a team started by his Dad in 1967. Rick Antinori Born and raised in College Point, Queens, 5 miles from Shea Stadium, Rick Antinori is currently the hitting, catching and strength coach for the Clark State baseball team joining the staff during the offseason following the permanent closure of Urbana University at the conclusion of the 2019-2020 academic year. He's the president, CEO and founder of Titan Total Fitness, Inc., a mobile virtual reality athletic training platform. He has personally trained dozens of professional and collegiate athletes. Antinori also spent seven years at Phoenix Bats, a specialized wooden-bat manufacturer, and most recently served as Director of National & International Sales. Antinori was tasked with directing sales activities across US territory and managed logistics to penetrate international markets. He also directed the Major League Baseball Professional Representative Department. Prior to moving to Ohio, Antinori led operations for the Developmental Disabilities Institute in Long Island, New York for over 20 years. DDI is a non-profit organization that serves children and adults. During his time there, Antinori developed an award-winning sports program, Wiffleball League - a learning, physically active environment for developmentally-disabled adults. Antinori's coaching experience includes a six-year stint as an assistant with the Suffolk County Community College Softball program. He designed training programs that helped mold the country's leading batting average in 2010 while consistently ranking top-five nationally in several offensive categories. Antinori holds a Bachelor of Fine Arts degree in public relations, advertising and applied communication from New York Institute of Technology. He earned a master's degree from the United States Sports Academy and graduated Magna Cum Laude. Antinori is also certified in strength & conditioning, as well as performance nutrition.

Richard and Eric take a look at a 2017 Australian research paper that correlates openness to experience and binocular rivalry.  The researchers found some very interesting perceptual outcomes, including a connection to inattentional blindness (made famous by the 'Invisible Gorilla' experiment), but does anything found have anything to do with our musical practice (especially for conductors)?  It is seen to be true that openness to experience, wonder, and awe are linked to perceptual awareness — how does this play out in teaching and the ensemble experience?  Will we miss the guy in the gorilla suit?Antinori, A., Carter, O. L., & Smillie, L. D. (2017). Seeing it both ways: Openness to experience and binocular rivalry suppression. Journal of Research in Personality, 68, 15–22. https://doi.org/10.1016/j.jrp.2017.03.005Goldhill, O. (2017, June 6). Being open-minded literally changes the way you see the world. Quartz. https://qz.com/997679/open-minded-people-have-a-different-visual-perception-of-reality/Smillie, L., & Smillie, L. (2017, August 15). Openness to Experience: The Gates of the Mind. Scientific American. https://www.scientificamerican.com/article/openness-to-experience-the-gates-of-the-mind/

Resources from the episode:More information about the association's rebrand: DiabetesEducator.org/ADCESProject Vision: DiabetesEducator.org/VisionCertification Board for Diabetes Care and Education (CBDCE): NCBDE.org