Podcasts about Appellation

C'est une odeur qui a le pouvoir de nous téléporter instantanément sur une plage de sable blanc bordant un lagon turquoise... celle du monoï de Tahiti ! Derrière cette huile au parfum mythique se cache un véritable savoir-faire polynésien, transmis de génération en génération, et reconnu par une Appellation d'Origine. Pour nous raconter l'histoire de l'huile sacrée des Polynésiens, direction Tahiti où nous attend Jérémy Biau, président de l'association Monoï de Tahiti. Ecoutez C'est ça la France avec Vincent Perrot du 21 juin 2026.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Der letzte wilde Fluss Europas – und gleichzeitig eine der vielfältigsten Weinregionen der Welt. Die Loireerstreckt sich über 800 Kilometer, umfasst mehr als 30 Appellationen und bringt alles hervor, was Wein sein kann: Weißwein, Rotwein, Rosé, Schaumwein, Süßwein. Lou und Jonas nehmen euch heute mit auf eine Reise von West nach Ost – vom Atlantik bis in die Touraine. Sechs Weine, sechs Herkünfte, drei Unterregionen. Ihr erfahrt, warum die Loire weltweit das wichtigste Anbaugebiet für gleich drei Rebsorten ist, was es mit den jahrtausendealten Schieferböden im Anjou auf sich hat – und warum ein Crémant de Loire dem Champagner das Wasser reichen kann, ohne das Budget zu sprengen. Mehr Infos zur Region findet ihr unter: https://www.vinsdeloire.fr/en Weine der Woche Heute ausnahmsweise sechs – je einer für jede besprochene Appellation der Loire, von West nach Ost: Philippe de Valois – Crémant de Loire Brut | Crémant de Loire | 70 % Chenin Blanc, 20 % Chardonnay, 10 % Cabernet Franc | Hergestellt nach der traditionellen Methode mit zweiter Gärung in der Flasche. Frisch, elegant, feine Perlage – perfekt als Aperitif oder zu Fisch und Ziegenkäse. Rivière Bellejour – Sauvignon Blanc 2024 | IGP Val de Loire | 100 % Sauvignon Blanc | Zugänglich, aromatisch, modern – sortenrein ausgebaut wie es an der Loire Tradition ist. Der Klassiker zu Ziegenkäse und Spargel. Loïc Mahé – Sables & Schistes 2022 | AOP Savennières | 100 % Chenin Blanc | Sand und Schiefer – der Name verrät alles über den Boden. Chenin Blanc auf über 530 Millionen Jahre altem Urgestein, nirgendwo sonst bringt die Sorte den Boden besser zum Ausdruck als hier im Anjou. Famille Lieubeau – Muscadet Cru Château Thébaud 2021 | AOP Muscadet Sèvre-et-Maine | 100 % Melon Blanc | Einer der Crus Communaux – länger auf der Feinhefe gereift (Sur Lie), mehr Komplexität und Tiefe als man vom Muscadet erwartet. Der perfekte Begleiter zu Austern und Meeresfrüchten. Grand Royal – Grand Royal Rosé 2023 | Rosé de Loire | Cabernet Franc, Grolleau de Tours | Die Loire ist nach der Provence der zweitgrößte Rosé-Produzent Frankreichs – dieser Wein zeigt warum. Frisch und sommerlich, ideal zu Salaten und leichten Vorspeisen. Domaine Olivier – Saint Nicolas de Bourgueil Cuvée Domaine 2023 | AOP Saint-Nicolas-de-Bourgueil | 100 % Cabernet Franc | Cabernet Franc sortenrein – das ist der große Unterschied zum Bordeaux, wo die Sorte immer im Blend verschwindet. Hier bekommt sie ihre eigene Bühne: rund, samtig, mit dem charakteristischen Duft nach roten Beeren und feinen Kräutern. Weinlexikon: S wie Sur Lie Sur Lie bedeutet wörtlich „auf der Hefe" – der Wein bleibt nach der Gärung auf der Feinhefe liegen, anstatt sofort davon getrennt zu werden. Die Hefe gibt dabei Aromen, Textur und Fülle an den Wein ab und wirkt gleichzeitig als natürlicher Oxidationsschutz. Besonders typisch ist das beim Muscadet: Die Weine reifen oft den ganzen Winter über auf der Hefe und werden erst im Frühling abgefüllt. Auf dem Etikett steht dann „Muscadet Sur Lie" – und das bedeutet: frisch, lebendig, mit schöner Textur und manchmal einem ganz leichten Prickeln auf der Zunge. Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet. Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska

Eine Hörerin hat eine Flasche Terrasses du Larzac geöffnet — dunkel, kräftig, aber mit einer Kühle, die sie überrascht hat. Diese Folge ist die Antwort. Wolfgang Staudt erklärt, warum das Languedoc als Großraum für ernsthafte Weine zur Falle werden kann, wie eine junge Appellation aus dem Schatten einer zu großen Regionalmarke heraustritt und was Kaltluft vom Larzac-Plateau mit der Qualität im Glas zu tun hat. Mit Besuchseindrücken aus dem Gebiet, Produzentenbegegnungen bei Montcalmès, Pas de l'Escalette und dem deutschen Winzer Florian Busch — und drei Weinen, die zeigen, dass mediterrane Südlichkeit keine Schwere erzwingen muss.

Vous avez sans doute déjà goûté un Madiran, vin rouge du sud-Ouest par excellence, servi avec une spécialité à base de canard ? Mais saviez-vous que le 14 avril était la journée internationale du Tannat, cépage phare de cette appellation reconnue Appellation d'Origine Contrôlée (AOC) en 1948 ?C'est justement cette journée particulière qu'a choisi un collectif de vignerons du Madiran pour lancer Bleu Tannat, un label destiné à promouvoir des vins plus légers, plus dans l'air du temps.Avant de déguster les 7 cuvées dépositaires du label, j'ai eu le plaisir de recevoir Denis Degache, le Président de la Maison des Vins du Madiran et Pacherenc du Vic-Bilh. Œnologue de formation et après une première expérience en Chine pour la Beijing Winery, Denis a dirigé la cave coopérative de Crouseilles avant de reprendre 6 hectares de vignes en bio.Ces sept cuvées labellisées Bleu Tannat sont disponibles dans le commerce depuis le 1er mai.A savourer

Lavendel, Zikaden, Mittelmeerluft – und ein Glas Rosé in der Hand. Die Provence ist nicht nur Frankreichs älteste Weinregion, sondern die unangefochtene Welthauptstadt des Roséweins. 90 % der Produktion sind Rosé, und wer einmal einen Sommer dort verbracht hat, versteht warum. Lou und Jonas nehmen euch heute mit in den Süden: Drei Appellationen, drei Stile, drei Weine – von der Küste bis ins kühle Hinterland. Ihr erfahrt, was Côtes de Provence, Coteaux d'Aix-en-Provence und Coteaux Varois en Provence unterscheidet, welche Rebsorten den unverwechselbaren provenzalischen Stil prägen und zu welchen Gerichten Provence-Rosé wirklich passt. Plus: die besten Reisetipps für alle, die jetzt sofort Koffer packen wollen. Alles über die Region, die Appellationen und wie du deinen Besuch planst, findest du auf destinationvinsdeprovence.com – der offiziellen Website unseres Partners Vins de Provence. Weine der Woche Heute ausnahmsweise drei – je einer aus den drei großen Appellationen der Provence: Côtes de Provence AOP – die größte Appellation, über 20.000 Hektar von der Côte d'Azur bis ins Landesinnere. Frisch, hell, aromatisch – Sommer im Glas. Perfekt zu Salade Niçoise, Bouillabaisse und frischen Meeresfrüchten. Coteaux d'Aix-en-Provence AOP – strukturierter und kraftvoller, geprägt von Kalkböden und kontinentalen Einflüssen rund um Cézannes Stadt. Mehr Textur, mehr Rückgrat – ideal zu gegrilltem Lamm mit Herbes de Provence oder Daube Provençale. Coteaux Varois en Provence AOP – der Geheimtipp. Auf einem Hochplateau bis zu 500 Meter Höhe gelegen, kühler und mineralischer als die anderen beiden. Feine Kräuter- und Blumennoten, lebendige Frische – wunderbar zu Ziegenkäse, Tian Provençal oder Socca. Die Frage der Woche – von Hannah aus Erfurt: „Warum sind Roséweine aus der Provence immer so hell? Bedeutet heller automatisch besser?" „Nein – heller bedeutet nicht automatisch besser, aber es ist ein klares Stilmerkmal. Die helle Farbe entsteht durch Direktpressung oder sehr kurzen Schalenkontakt: weniger Farbextraktion, weniger Tannine, mehr Frische und Eleganz. Hinzu kommt, dass viele Trauben früh und oft nachts gelesen werden, um die Aromatik zu bewahren. Heller Rosé kann trotzdem komplex sein – durch den sorgfältigen Verschnitt der fünf Hauptsorten. Die Farbe sagt etwas über den Stil, nicht über die Qualität." Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

Ça fait une trentaine d'années que le vinaigre balsamique, petit produit artisanal d'une microrégion, l'Emilie (de Reggio Emilia a Modène) a conquis le monde entier. Ce produit, au départ rarissime, fabriqué depuis des siècles par les familles, au grenier est, normalement, un moût de raisin très concentré, fermenté en fermentation alcoolique puis en fermentation acétique, vieilli dans des fûts de bois d'arbres fruitiers pendant le plus longtemps possible. Afin de protéger ce patrimoine des imitations, une première AOP ou plutôt deux, le vinaigre balsamique de Modène traditionnel AOP et le vinaigre balsamique traditionnel de Reggio Emilia AOP sont protégées par des labels officiels européens. ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Un auditeur s'est penché sur la composition de croquettes de bœuf qu'il a acheté en supermarché, pour se rendre compte qu'elles ne contenaient que 4% de bœuf. Est-ce normal ? Le journaliste Olivier Dauvers vous donne sa réponse. Tous les jours, retrouvez en podcast les meilleurs moments de l'émission "Ça peut vous arriver", sur RTL.fr et sur toutes vos plateformes préférées.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Avec : Carine Galli, chroniqueuse. Jacques Legros et Baptiste des Monstiers, journalistes. - Accompagnée de Charles Magnien et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

À l’occasion de sa revue de presse, mercredi, Paul Arcand revient sur la cinquième journée de conflit en Iran et dans plusieurs autres pays du Moyen-Orient. Alors que les derniers préparatifs pour les funérailles du guide suprême iranien Ali Khamenei sont en cours, les bombardements continuent. Plusieurs infrastructures importantes ont été détruites ; ce sont donc des réunions virtuelles qui ont lieu en ce moment pour déterminer qui sera son successeur. Des dizaines de milliers de Canadiens restent bloqués dans un des pays du Moyen-Orient, mais aucun plan de rapatriement n’est encore programmé pour leur permettre d’évacuer la région, comme c’est pourtant le cas avec d’autres pays. Autres sujets abordés La Bourse glisse et le prix de l’essence grimpe en lien avec le conflit en Iran; Les libéraux s’approchent du Parti Québécois dans les sondages; Le fromage à poutine sera bientôt une appellation contrôlée. Voir https://www.cogecomedia.com/vie-privee pour notre politique de vie privée

I dagens afsnit udfordrer vi hinanden i blindsmagning. Vi skal både smage hvide, røde, søde og tørre og vi kommer til solbagte marker og kølige sletter.   Undervejs fortæller vi om, hvorfor vi gætter, som vi gør og nørder dermed en smule på både druesorter, stil, struktur og områder.   Vi gætter på land, område, druesort og årgang og deler point ud efter DM's officielle pointsystem:   Druesort 8 Land 2 Område 3 Årgang 2 (Bidrue 2) (Appellation 5)   Af åbenlyse årsager kan vi ikke afsløre vinene her, men lyt med og hør, om du kan gætte vinene.   Se mere om DM i blindsmagning her https://www.dmblindsmagning.dk/   ..................... Køb vores nyeste bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 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  

The texts for the day were Psalm 80:1-7 and Matthew 1:18-25.The word "appellation" in its archaic usage meant "the act of giving a name"

What is Pommeau? Pommeau is a: fortified blend of fresh apple must (unfermented) and apple brandy (typically Calvados in Normandy or Lambig in Brittany). The unfermented apple juice and brandy are combined before fermentation, which halts the process entirely and preserves natural sweetness. By law in France, Pommeau must be aged a minimum of 18 months in oak and produced within designated regions. It's rich, amber-colored, and served as an apéritif. It is consider to be a French heritage drink shaped by decades of refinement and protected standards. When did Pommeau receive AOC status? Pommeau received its official Appellation d'Origine Contrôlée (AOC) status in 1991, formalizing the traditional method and legally protecting what can and cannot be called Pommeau within France. And in America? If you ask what Pommeau is in the United States, the answer is: nothing defined. There is no legal TTB definition, no standard of identity, and no trade agreement protecting the name. Yet hundreds of U.S. labels already use the word…sometimes accurately, sometimes loosely, often inconsistently. So the question becomes, "What happens when a French classic with strict rules lands on U.S. labels with no rules at all?" That's the conversation American isn't having… yet. In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward. What happens when a French classic with strict rules lands on U.S. labels with no rules at all? That's the conversation America isn't having… yet. In this episode, Ria speaks with alcohol beverage attorney Lindsey Zahn to unpack what it means to use the word Pommeau in the U.S.—legally, culturally, ethically—and what cider makers and consumers should consider going forward. Key Topics Covered What Pommeau legally means in France Why the TTB has no definition for Pommeau How hundreds of U.S. labels were approved without consistency The difference between fortified cider vs. Pommeau Why a COLA approval does not protect you from trademark or trade disputes U.S.–EU trade agreements and why Pommeau is not protected Risks for current makers using "Pommeau" on labels Why "American Pommeau," "Pommeau-style," or accurate class/type statements may reduce risk The opportunity for U.S. cider associations to create a new American term A call for a naming contest—what the U.S. cider world could build together Why truth in labeling matters beyond regulatory compliance Why this conversation needed to happen…ten years ago Contact info for Lindsey Zahn P.C. Website: https://www.zahnlawpc.com Previous Cider Chat episode with Lindsey : Episode 85 Lindsey Zahn on Cider Law TTB Labeling Resources: https://www.ttb.gov 00:00 Introduction and Common Misconceptions 00:23 Meet the Host and Guest 01:35 Episode Overview: Focus on Pommeau 03:13 Cider Tours Announcement 06:58 Listener Support and Sponsors 08:40 Main Discussion: Legal Aspects of Pommeau 25:34 Trademark Rights and Labeling Concerns 27:34 The Importance of Due Diligence in Labeling 28:46 Pomo: A Gray Area in Cider Labeling 30:30 Alternatives to Using 'Pomo' 32:36 Truth in Labeling and Production Methods 36:08 Advice for Cider Producers 38:39 Role of Cider Associations 46:08 Final Thoughts and Call to Action Mentions in this Cider Chat Totally Cider Tours  

« Fils de Dieu » ou « Fils de l'Homme »… pourquoi Jésus est-il affublé de drôles de titres comme ça ? Que signifie l'expression « ben adam » ? Et quel est le rapport entre Mowgli et Tarzan, ou encore entre le Livre de Daniel et l'évangile de Matthieu ? (SPOILER ALERT : sisi, ça a un rapport avec les deux premières questions ! ) Breeeef, dans cet épisode, on explore les titres du Christ : de la poussière d'Adam aux nuées du ciel, du “Fils d'homme” au “Fils de Dieu”. Avec Baloo, Johnny Cash, Dany Boon, Rudyard Kipling et Phil Collins !Bonne écoute !Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Je n'aime pas beaucoup ce terme d'assistant familial, qui ne me semble pas adapté, pour deux raisons que je vous explique dans cette vidéo.----------------------------------------------------------------Steve et Rose Haldeman s'expriment aussi sur trois autres sujets, en rapport avec leurs écrits :- les sexualités- le monde de l'entreprise- la science-fictionPour en savoir plus, vous pouvez les retrouver :- sur leur site internet : stevehaldeman.com- sur leur chaîne Youtube principale : https://www.youtube.com/@steveetrosehaldeman- et sur leurs autres réseaux sociaux, dont les liens sont disponibles sur la page d'accueil de leur site.----------------------------------------------------------------Leurs écrits :Petite histoire d'un entrepreneur désabusé, de Steve Haldeman- version e-book : https://www.amazon.fr/dp/B0FNT8TMDT/- version papier : https://www.amazon.fr/dp/2494242061/Notre histoire : La série "Maître et soumise, leur histoire" est un double roman BDSM, raconté pour l'un du point de vue du maître, et pour l'autre du point de vue de la soumise. Elle se compose de 4 tomes.Par Steve HaldemanMa soumise, mon amour, Tome 1 (septembre 2022)- version e-book : https://www.amazon.fr/dp/B0BDMWCYR6/- version papier : https://www.amazon.fr/dp/2494242002/- livre audio : https://play.google.com/store/audiobooks/details/Steve_Haldeman_Ma_soumise_mon_amour?id=AQAAAEDSe2o7qM&pli=1Ma soumise, mon amour, Tome 2 (décembre 2023)- version e-book : https://www.amazon.fr/dp/B0CQ3YG9T7/- version papier : https://www.amazon.fr/dp/2494242029/- livre audio : https://play.google.com/store/audiobooks/details/Steve_Haldeman_Ma_soumise_mon_amour?id=AQAAAEAyL3hvWMPar Rose HaldemanMon Maître, mon amour, Tome 1 (juin 2023)- version e-book : https://www.amazon.fr/dp/B0C9H2GYK9/- version papier : https://www.amazon.fr/dp/2494243009/Mon Maître, mon amour, Tome 2 (décembre 2024)- version e-book : https://www.amazon.fr/dp/B0DPGJ8HZV/- version papier : https://www.amazon.fr/dp/2494243025/Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Emergency Bordeaux podcast! Jane Anson and Sarah Kemp discuss the news that has sent seismic waves around the wine world- stellar Château Lafleur will no longer bottle under the Pomerol AOC from the 2025 vintage. Why have they done this, what does it mean for their neighbours, and what does the future hold for the producers of Pomerol. Listen in to hear Jane and Sarah's views.Find out more at: wine-conversation.com

Quelles que soient nos connaissances en matière de vin, nous avons tous été tentés au moins une fois de faire les malins. Pour se donner une contenance, impressionner une potentielle conquête ou charmer ses beaux-parents, peu importe. Voici les vins qui n'ont jamais vu le jour, et qu'il faudra éviter de mentionner pour ne pas se ridiculiser.Dans ce nouvel épisode de Parlons Vin, la journaliste Alicia Dorey vous passe en revue certaines années clefs à ne surtout pas mentionner. Et n'oubliez pas : parlons peu mais Parlons Vin !Vous pouvez écouter Parlons Vin sur Figaro Radio, le site du Figaro et sur toutes les plateformes d'écoutes. Si cet épisode vous a plu, n'hésite pas à vous abonner et à donner votre avis.Montage et mixage : Antoine Lion-RantyHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Appellations are wine regions with rules, normally associated with Europe. So how come an enviably free-wheeling, super successful region like New Zealand's Marlborough has felt the need to develop Appellation Marlborough Wine?We put this question and more to Ben Glover, renowned winemaker and proud Appellation Marlborough Wine (AMW) member. He talks about, 'ripping the beige quilt off Marlborough' and his distaste for 'mediocrity'. We also have fun playing around with AMW's jazzy new interactive wine map, tasting along to bring the geography to life through a set of delicious Marlborough Sauvignon Blancs. (You can do the same too!) Thanks to Appellation Marlborough Wine for sponsoring this episode and once again allowing us to taste and talk about one of our all-time favourite wine regions. We also touch on things as diverse as pastoral shows, the Model T Ford in black, springtime fireworks, scripture, swamps, growing pains, snow peas, 'corrupt acidity' and dancing a merry jig...Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find contact info, together with all details from this episode, on our website: Show notes for Wine Blast S6 E13 - Appellation Marlborough WineInstagram: @susieandpeter

C'est un sigle que vous connaissez forcément : AOP, pour Appellation d'origine protégée. On vous en parle parce que le Roquefort a fêté les 100 ans de ce label. Comment l'obtenir, combien y en a-t-il et pourquoi faire ? Ecoutez 2 minutes pour comprendre avec La rédaction de RTL du 29 janvier 2025.

C'est un sigle que vous connaissez forcément : AOP, pour Appellation d'origine protégée. On vous en parle parce que le Roquefort a fêté les 100 ans de ce label. Comment l'obtenir, combien y en a-t-il et pourquoi faire ? Ecoutez 2 minutes pour comprendre avec La rédaction de RTL du 29 janvier 2025.

durée : 00:04:14 - Le marché de François-Régis Gaudry - par : François-Régis Gaudry - Aujourd'hui, on part au cœur du parc régional des Volcans d'Auvergne pour découvrir l'un de nos 46 fromages qui bénéficient d'une Appellation d'Origine Protégée.

This week, Michael (in his official co-hosting debut) and I are sitting down with Mark McWilliams, Co-Owner of Arista Winery in Healdsburg CA (Sonoma County). Listen to our heartfelt and hilarious conversation, as we sip 2 beautiful wines while the sun sets and harvest moon rises in the vineyard around us. (Poor us). Mark is an enthusiastic storyteller who shares:How his family came from Texarkana, TX to Sonoma CountyThe ups and downs of starting and owning a winery How NOT competitive the wine industry is A sad but amazing story about their first harvest and a special human Ulises Valdez (read more about him here)What's an Appellation and why does it matter?How there is an “Ocean of shitty Chard” on the planet (his words, I agree) The concept of “Tension” in wineHis thoughts on the HOT TOPIC of natural wine (not NATURAL wine)Check out Arista's website to be a part of their “A List” and get in line for all allocation of their exquisite wines. If you are visiting Napa/Sonoma, I highly recommend you book a visit to Arista (and tell them you heard about it on Sip With Nikki!)If you need a unique and delicious wine for Thanksgiving try my Sollevato Wines...(yes I'm biased, I make it)! Use code PODLISTENER for 10% off your order. I can ship to most states in the US!You NEED some Olives and Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!If you'd like to Support the Podcast, you can buy me a glass of wine and get a shoutout on a future episode.Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? Guest requests? nikki@sipwithnikki.com

durée : 00:04:20 - Le marché de François-Régis Gaudry - par : François-Régis Gaudry - Aujourd'hui, François-Régis Gaudry dresse le portrait d'un des 46 fromages français qui bénéficient d'une Appellation d'Origine Protégée.

In this episode, Jennifer Clay, Vice President of Hotel Operations at Appellation, shares her unique perspective on how hotel design choices play a vital role in immersing guests in a destination - and how she thinks about this as an operations leader.Listeners will learn:How hotels can embody and celebrate the destination they are in [01:58]The evolution of hotel design from formulaic to celebrating local materials and artisans [02:34]The journey of selecting specific design elements like chairs and fabrics [04:12]The importance of balancing form and functionality in hotel design [07:03]How the physical product of a hotel should match what is advertised and provide a consistent experience [08:11]A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode, Jennifer Clay, Vice President of Hotel Operations at Appellation, shares what she looks for when hiring general managers and the unexpected qualities that separate a great manager from a good one.Listeners will learn:What Jennifer asks during interviews  (01:28)The connection that's a key trait to look for (03:15)The importance of finding outlets to disconnect and recharge(04:14)A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode, Jennifer Clay, Vice President of Hotel Operations at Appellation, shares how she empowers emerging talent to step into big roles and grow into confident leaders.Listeners will learn:How to cultivate curiosity, encourage collaboration, and push people to embrace discomfort as part of their growth (01:55)Why the hospitality industry is more than just a job (02:48)How to build trust and empower your team (00:31)A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode, Christopher Hunsberger, co-founder and chief operating officer of Appellation, shares how the Appellation Crafted program embeds his brand deeply into local communities through partnerships with artisans, farmers, and makers.Listeners will learn:How Appellation celebrates makers, artisans, and people who are the fabric of the community through the Appellation Crafted program (01:47)How Appellation showcases its own team members' talents and skills through the Crafted classes (05:51)How Appellation incorporates local materials and unique design elements to create a sense of place in their hotels (08:47)How Appellation's culinary-centric approach is reflected in the design of their hotels, such as the open kitchen and unique arrival experience (10:32)Mentions:MIX Garden, a local gardening partner in Healdsburg (03:13)Wolf Coffee, a local coffee roaster (03:55)EDG Design, an interior design firm based in Novato (08:58)Jennifer Johansen, CEO of EDG Design (09:08)If you liked this episode, check out these other ones:Crafting Community: What I Learned At Appellation's Event This Week with Ed SkapinokWhat We've Learned Running Community Programs - Ed Skapinok, AppellationHow Our Hotels Become Community Pillars, Delighting Neighbors and Guests Alike - Caitlin Ornitz, Champagne HospitalityA few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode, Christopher Hunsberger, co-founder and chief operating officer of Appellation - and former Chief People Officer at Four Seasons Hotels and Resorts - shares his insights on recruiting top talent and how building strong relationships, leveraging tools like LinkedIn, and crafting compelling story-driven job descriptions have helped him attract some of the best in the business.Listeners will learn:The importance of treating people as you'd want to be treated and maintaining positive relationships in recruiting (01:07)How to leverage your network and contacts to identify talent (01:38)The effectiveness of using LinkedIn for recruiting and broadcasting job openings (02:31)The value of storytelling and transparency in job postings on LinkedIn (03:10)Strategies for creating compelling job descriptions that leverage technology and make roles more interesting (04:14)Mentions:Izzy Sharp, chairman and founder of Four Seasons (01:07)LinkedIn Recruiting (02:31)If you liked this, check out these episodes next:From Family Dinners to Hospitality Leadership: What I've Learned on My Career Journey - Christopher Hunsberger, AppellationHotel All-Stars with Anthony Melchiorri: Hiring, Career & Leadership Lessons for YouTop Exec Recruiter: How To Hire Hospitality Leaders (Plus Career Advice For You) - Alison Harrigan, Korn FerryMasterclass: How To Hire Great People, Faster - Adam Robinson, HireologyA few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode, Christopher Hunsberger, co-founder and chief operating officer of Appellation, shares how stepping into a new role at Four Seasons Hotels and Resorts pushed him beyond his comfort zone and the key lessons he learned about collaboration and building a culture of innovation.Listeners will learn:How Christopher led product and service innovation at Four Seasons Hotels and Resorts (00:00)The importance of being nimble and agile when innovating (03:19)The value of risk-taking and having the willingness to fail (03:40)The significance of collaboration when creating something new and different (04:11)Mentions:Izzy Sharp, former CEO of Four Seasons (01:10)Katie Taylor, former CEO of Four Seasons (01:20)A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode, Christopher Hunsberger, co-founder and chief operating officer of Appellation, shares how his family's love of food and hospitality shaped his early passion for the industry, the key lessons he learned from legendary mentors, and why embracing every opportunity can make all the difference in your career.Listeners will learn:How Christopher's mother influenced his love for food and hospitality (01:29)The role his uncle played in his decision to pursue a career in hospitality (03:15)Christopher's experience working in the hospitality industry before college (04:59)The importance of learning through experiences and interacting with people (05:39)Christopher's work-study program at the Boca Raton Hotel and Club (06:31)The impact of mentors like Tom Wicke on Christopher's career (07:46)Advice on selecting roles that maximize learning opportunities (09:48)Mentions:The Mayflower in Washington, D.C. (03:46)The Plaza Hotel in New York (03:56)Cornell University (04:18)Boca Raton Hotel and Club (06:52)John Morrison (07:14)Tom Wicke (07:46)Boca Raton Hotel Beach Club (08:38)A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

This week Sam updates you on flooding in Central and Eastern Europe, frost in South Australia, a new appellation in the southern Rhône, the first Regenerative Organic Certified (ROC) producer in France, the VDP's pending admittance of non-estate fruit for the first time in history, and harvest in the Veneto.  Read the transcript of this newscast at https://www.jancisrobinson.com/articles/flooding-europe-frost-australia-veneto-harvest-begins-new-rhone-appellation.

Written by the Biondi-Santi family in 1967, the appellation rules for Brunello di Montalcino are some of the strictest in Italy. This has led to Brunello vineyard land becoming some of the most expensive in the country and led Brunello on the pathway to becoming one of the world's iconic wine regions. Giampiero Bertolini, CEO of Biondi-Santi, explains the terroir, regulations, and market for Brunello di Montalcino and his belief in pursuing value and quality over quantity. Detailed Show Notes: Giampiero's background - studied economics, worked at Procter & Gamble, entered the wine industry by chanceBrunello di Montalcino - hill in Tuscany, b/w coast and Apennine mountains, protected by mountains and with altitudeThere are lots of different soils, and each location on a hill is differentSangiovese - only appellation in Italy with only one varietal, >150 clones (Biondi Santi uses 46 clones)1967 - 78 producers; today >250Quality has improved over the last 20 years, with more emphasis on viticulture1970s - Franco Biondi Santi trialed 40 clones and chose BBS11 for their soilRegulated production systemCreated by the Biondi-Santi family in 1967Limited yields (Brunello - 8 tons/ha; Rosso - 9 tons/ha)Strict aging requirements - barrel min 12 months (Rosso), 24 months (Brunello, Riserva); bottle min 4 months (Rosso), 24 months (Brunello, Riserva); Brunello min 5 years totalSamples tasted by the Commission panelAppellation expanded ~20 years ago, now frozen at 2,100 ha2023 - Rosso appellation expanded (550 → 900ha)Biondi-Santi has a target style for their wines and matches vineyard lots to create style (~60% Brunello, 25% Rosso, remainder Riserva when made)Some producers make single vineyards now (both Rosso and Brunello), but Biondi-Santi is not focused on thatThe most expensive vineyard land in Italy ~₠1M/ha, a significant rise in 2015 when the 2010 vintage was releasedForeign investors (France, Brazil, Belgium, Swiss) are increasing the value of the landMarket for BrunelloThe biggest is the US, developed by producer BanfiOther vital markets: Switzerland, the UK (higher-end wines), Hong Kong, ItalySales ChannelsRosso - more casual restaurants, wine bars, BTGBrunello - 50/50 on and off-premiseRiserva - mostly high-end retail as it is for collectorsFuture of Brunello - hopes the focus is on value and quality and not higher volume Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

One of the most influential figures in American cuisine, Charlie Palmer, and a world-renowned pastry chef, Antonio Bachour, dive into their most inspiring travel experiences and recommendations. Charlie Palmer talks about how his culinary expertise and love for the outdoors have influenced his new hotel company, Appellation, with its first locations in Healdsburg and Sun Valley of the United States. Charlie shares insights on his vision for these hotels, deeply rooted in food and beverage excellence and the unique character of their nature-packed locations. Antonio Bachour takes us back to his early days in Puerto Rico, running his family bakery at just 14. He reveals the details of his journey to becoming the best pastry chef in the world, his passion for Puerto Rican cuisine, and his innovative approach to desserts. Antonio also discusses his culinary ventures in Miami and Merida, Mexico, including the influence of Lebanese cuisine there and elsewhere around the world. Don't miss Bruce's wrap-up, where he shares his personal dining experience and a hidden gem from his trip to Merida. -- Follow Travel That Matters for more exciting episodes with culinary leaders and travel experts around the world, and if you like the podcast, please leave us a review on whatever platform you're enjoying the show. --- To learn more about Charlie Palmer, visit https://www.charliepalmer.com/  To learn more about Antonio Bachour, visit https://antoniobachour.com/  --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

In this episode, Ed Skapinok, Chief Commercial Officer at Appellation, shares insights on building a brand new technology infrastructure for a luxury hotel brand from scratch. Listen now to learn about:The importance of starting technology projects with the right questions.The benefits of having a blank slate to work with and how this approach can be applied to any organization.The staggering number of business functions and technology pieces in a typical luxury hotel and how Appellation reduced this complexity.The process of evaluating and selecting technology partners, including the importance of having a consultant with relevant industry experience.How Appellation's brand strategy of personalization informs their technology choices and guest experience.Integrating all inventory (rooms, dining, spa, experiences) into a single system to improve guest and employee interactions. The challenges and solutions in encouraging staff to use technology seamlessly to enhance guest experience.The potential for technology systems to make intuitive business decisions based on comprehensive customer data.The importance of building a strong technology foundation to leverage AI and machine learning effectively.If you liked this episode, you may enjoy:Culinary-Forward Luxury HospitalityTech, Talent & Strategy: What One of Hospitality's Hottest New Companies Is Doing Now to InnovateIs Success in Hospitality Really All About Operations?....or these other episodes on technologyNew to Hospitality Daily? Start here. Want to get my summary and actionable insights from each episode delivered to your inbox each day? Subscribe here for free.Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Tous les matins à 7h50, Nicolas Poincaré prend le temps d'expliquer simplement un phénomène d'actualité complexe. Il utilise toute son expérience de journaliste pour rendre les sujets les plus compliqués accessibles à tous. Un rendez-vous indispensable pour trouver les réponses aux questions soulevées par l'actualité du jour.

Chaque jour, deux chroniqueurs présentent les infos indispensables à connaître en matière de culture : les dernières actus musique, les sorties littéraires ou cinéma, les nouvelles pièces de théâtre et les séries à ne pas manquer… C'est ici !

Chaque jour, deux chroniqueurs présentent les infos indispensables à connaître en matière de culture : les dernières actus musique, les sorties littéraires ou cinéma, les nouvelles pièces de théâtre et les séries à ne pas manquer… C'est ici !

“When I'm traveling to a place where I look around, I can tell this is a popular place. This is a place that people like to go to, to hang out and to meet others. It feels like this place that I'm now coming to for the second or third time. That's really important to us, truly embracing community, becoming a place that's a gathering place for the community so that if you're there as an out-of-town guest, you're really feeling like a local. This is a place that locals want to be.” We're in great company with Christopher Hunsberger, Co-Founder & Chief Operating Officer of Appellation, where he brings together a new generation of hoteliers and culinarians, locals and travelers alike - to tell an innovative yet timeless tale in the world of hospitality, through the shared language of food, embracing what it means to be authentically local, nurturing community and culture through culinary and craft experiences. More than 20 years ago, Christopher and his Co-Founder, Chef Charlie Palmer started working on their first hotel project together. Nearly five dozen hotels, 20 Michelin stars, and multiple James Beard Awards later, they decided to start a truly new type of hospitality company. One where culinary excellence, access to world-class artisans, and a sense of place aren't just part of the guest experience, they are the guest experience. As we celebrate the start of Season 6, Christopher gives us a taste of how Appellation is gathering the best artisans, growers and makers from across their future destinations, preparing to deliver exceptional and innovative guest experiences born of their distinct regions.   Top Takeaways [2:00] With a childhood immersed in the world of hospitality, Christopher continues to find great inspiration from his mother, while having spent his entire career building what would become Four Seasons, Christopher attributes much of his success to the culture of the people.  [7:00] Little did Charlie Palmer and Christopher Hunsberger know when they first met 20 years ago, how far they would come, what awards would be given, what new opportunities would arise, and what they would create in collaboration today.  [10:00] How Appellation is going beyond creating a “sense of place” by being students of the destination and being a part of the fabric of that community through their F&B experiences in “Crafted,” where they both source from and serve the local community. [16:10] Appellation means “to give name to a place,” and while this was not the first name Christopher and Charlie came up with, it was the one that took hold for all they stood to create.  [19:55] Expect a departure from your typical hotel experience when you arrive at an Appellation hotel, as they bring “the heart of the house forward” through interior design, experiential events and local interactions.  [23:50] The focus on food extends beyond the lobby, from rooftop greenspaces and bars to event exhibition kitchens, from interactive outdoor cooking spaces to sprawling garden beds and orchards, from seasonal herb-based spa treatments to elevated pantries featuring fresh and local refreshments. [33:05] Sustainability and stewardship are at the core of Appellation's business beliefs, exchanging profit for prosperity when it comes to their social responsibility.  [37:40] Christopher shares his steadfast opinion on and prediction of how technology plays a pivotal role in the world of hospitality to “let people be people.”  [44:50] Appellation will first take root in California and Idaho, extending into other terroirs in time.  [51:50] How Christopher hopes to “think global, act local” by gaining access and building relationships with Appellation's global community, empowering his team to have candor when sharing their personal favorites and interests with guests.  Notable Mentions Pigs & Pinot Seghesio Family Vineyards MIX Garden Materials Visit For Yourself Appellation Website @appellationhotels  Crafted at Appellation on Tock

Vinene i afsnittet er skænket Winetribe https://winetribe.dk/    Brug koden “vinpodcast” og få 20% på den første kasse. Med denne kode får du leveret de samme vine, som vi smager i afsnittet her.   Ønsker man en anden smagekasse end den vi smager, kan man bruge koden “vinpodcast2”. Her er der også 20% på det første køb.   Der er 20% rabat på Gabriel-glasset ved brug af koden “vinpodcast” eller “vinpodcast2”.   …………………   Denne gang har Jonas udvalgt en bruttotrup af 12 druesorter, som René skal blindsmage. Truppen er cuttet ned til fem vine af Winetribe og de ligger klar i 100 ml tuber til at blive blindsmagt.   Hvis du vil smage og gætte med og lytte samtidig så STOP med at lytte og få fat i smagekassen her https://winetribe.dk/     Download desuden appen fra Winetribe og vær med.     Undervejs gives der tips til, hvordan man kan tilgå en blindsmagning og hvilke ting, man kan være obs på, når man skal gætte.        Pointsystem som benyttes til DM i blindsmagning:   - Druesort 8 point (Der bliver sagt 10 i afsnittet, men det er 8) - Appellation 5 point - Område/region 3 point - Land 2 point - Hjælpedruesort 2 (den der er næstmest af) - Årgang 2 point (1 point, hvis man er en årgang fra)     Vi smager på:   HJ1, HJ2, HJ3, HJ4, HJ5   Da det jo er en blindsmagning er det svært at sige for meget om vinene, druesorter, lande osv. her i episodebeskrivelsen. Så man må lytte med og blive klogere - for der er som altid en masse at blive klogere på!   ........................   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, you'll hear me talk with Ed Skapinok, Chief Commercial Officer at Appellation, about something that's been on my mind recently: the role of operations in success in hospitality.  Listen to me share my thoughts on this, and then get his take - which I found interesting because he doesn't have operations in his job title but cares deeply about building a thriving hospitality business.More episodes with Ed:Culinary-Forward Luxury HospitalityReimagining Hospitality Through TechnologyTech, Talent & Strategy: What One of Hospitality's Hottest New Companies Is Doing Now to InnovateWhat We've Learned Running Community ProgramsThis episode is brought to you with support from Sojern. I teamed up with Sojern to study how hoteliers use data to drive revenue and build stronger guest relationships. You can see what we found in this research report: How Hotel Brands Are Using First-Party Data to Drive Revenue & Build Stronger Relationships.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Ed Skapinok, Chief Commercial Officer at Appellation, has joined us before to talk about culinary-forward luxury hospitality - and I've shared how their "Crafted" program felt as a guest. In this episode, we explore this program redefining hospitality in Northern California.Listeners will learn about:The Philosophy of Place: Discover how Appellation's brand ethos, "place defines us," is brought to life through its Crafted program, emphasizing the importance of local culture and environment in hospitality.Immersive Learning: Gain insights into how Appellation employs an immersive learning expert to create unique experiences that connect hotel guests with local artisans and makers.Community Engagement: Understand the strategies behind engaging not only hotel guests but also the local community through informal classes and ticketed events.The Crafted Program: Learn about the Crafted program's role in hotel pre-launch activities, its impact on brand presence, and how it serves as a feedback mechanism for resonating with local audiences.Business Acumen: Ed shares the business side of these experiences, discussing yield management and how to create an active, energetic public space that benefits both the hotel and its guests.Creating Connections: Find out how Appellation's approach to crafting local experiences fosters meaningful interactions between visitors and locals, enhancing the overall destination experience.This episode is brought to you with support from Sojern. I teamed up with Sojern to study how hoteliers use data to drive revenue and build stronger guest relationships. You can see what we found in this research report: How Hotel Brands Are Using First-Party Data to Drive Revenue & Build Stronger Relationships.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Ed Skapinok, Chief Commercial Officer at Appellation, has joined us before to talk about culinary-forward luxury hospitality and reimagining hospitality through technology. In this episode, we explore the rapid developments and strategic decisions shaping Appellation into a standout name in the hospitality industry.Listeners will gain insights into:Appellation's Expansion: Learn about the brand's growth through new construction and acquisitions.Technology and Personalization: Discover how Appellation is leveraging technology to enhance guest experiences and how their new website will serve as a dynamic interface for personalization.Commercial Strategy: Understand the role of commercial strategy in overseeing sales, marketing, revenue, and technology - and how it's evolving to empower staff to deliver exceptional service.Cohesion in Tech Stack: Find out about Appellation's approach to reducing the number of technology systems used, increasing efficiency, improving staff experience and guest service.Talent Acquisition and Roles: Hear about the new roles and titles at Appellation, such as the Director of Commerce, and how they're attracting top talent.Guest Experience: Get a glimpse into how Appellation is personalizing the guest journey from the moment they interact with the brand online.AI and Data Activation: Learn about AI's potential in hospitality to uncover new guest preferences and create tailored experiences.Whether you're a hospitality professional or enthusiast, this episode offers a wealth of knowledge on innovation, strategy, and the future of guest experiences.  This episode is brought to you with support from Sojern. I teamed up with Sojern to study how hoteliers use data to drive revenue and build stronger guest relationships. You can see what we found in this research report: How Hotel Brands Are Using First-Party Data to Drive Revenue & Build Stronger Relationships.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode we explore the innovative strategies of one of the most exciting new hospitality brands, Appellation, and its unique approach to community building through creative events.Listeners will learn about:Appellation's Community Focus: Discover how Appellation is integrating local makers and artisans into the guest experience with immersive learning events.Event Insights: Hear Josiah's thoughts from his participation in an Appellation gardening event this week.Leadership Involvement: Understand the importance of senior executive engagement in community events.Local Partnerships: Explore the benefits of partnering with local experts to provide authentic and educational experiences for guests and community members alike.Creating Fun: Learn how Appellation ensures their events are not only informative but also enjoyable, and how this approach can be applied to your own events.Whether you're a hospitality professional looking to reconnect with your passion for the industry or someone interested in the latest trends in guest experiences, this episode is packed with inspiration and practical takeaways. Check out the accompanying photos and video on the Hospitality Daily LinkedIn page and YouTube channel to see more!You may also enjoy: Culinary-Forward Luxury Hospitality - Ed Skapinok, AppellationMusic by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Bonjour, food enthusiasts! Join me, your host, Andrew Prior, in the enchanting world of French cuisine as we kick off Season 4 of Fabulously Delicious, the French Food Podcast. Celebrating the culinary wonders that have shaped modern cooking, this season promises a delectable journey through the heart of French ingredients, dishes, and the captivating stories of those who have left an indelible mark on the country's gastronomic history. This episode is all about AOC or appellation d'origine contrôlée as is its full name. Created to show the terrior of a product and also to have control over the products name, quality, production processes and so much more. Coming up in this season, I'll introduce the exciting addition of video content to the podcast, allowing you to visually savor the culinary delights of Fabulously Delicious. Tune in as the podcast continues to be a part of the Evergreen Podcasts network. Are you planning a trip to Paris or just dreaming of experiencing the city's culinary treasures? I have you covered with this recently released book, "Paris: A Fabulous Food Guide to the World's Most Delicious City." With 379 recommendations, including boulangeries, patisseries, wine bars, and more, this 2024 edition is your ultimate guide to navigating the food paradise that is Paris. Get your copy on my website here and make your culinary journey even more special with a signed and gift-packaged copy. But that's not all! I'm inviting you to join him in Vienne for an unforgettable culinary experience through our residency program. Immerse yourself in the flavors of France, learn from me, and the locals, and create lasting memories. Find more details and reserve your spot at the Vienne Residency Program. So, whether you're a seasoned Parisian or planning your first visit, pour a glass of wine, break some baguette, and immerse yourself in the world of Fabulously Delicious. Season 4 promises to be a mouthwatering adventure through the culinary wonders of the City of Lights. Thank you for listening, and as I always say, "Whatever you do, do it Fabulously." Merci beaucoup and Bon Appétit!

This episode is the second half of our conversation with Johan Meyer (also known as Stompie) from Mother Rock and J.H. Meyer Signature Wines based in the Swartland, South Africa. Here, we dive into his wines and why the Cape needs to diversify beyond old vine Chenin Blanc. We also talk about the new wine of origin appellation called Picket-bo-berg that he's created at his home estate on top of the Piketberg Mountain. Plus, we end with the story of why Stompie is called Stompie. We'll pick up our conversation where we left off, talking about how Chenin Blanc allows him a little bit more creativity than Chardonnay, and why this desire to make something outside the box led him to become South Africa's first producer to receive the special invite to the ‘Brutal!' club of winemakers, a label that is very much a part of the global natural wine movement today.    Hosted by Charlotte Alsaadi. Special thanks to SNACKTIME for the music!  Vine Street Imports Instagram  |  Website 

durée : 00:59:05 - Le 13/14 - par : Bruno DUVIC - Nous recevons aujourd'hui Stéphanie Galzy, députée RN de la 5ème circonscription de l'Hérault qui préside le groupe d'études « Vin, vigne et œnologie » de l'Assemblée et Bernard Farges, président du Comité National des Interprofessions des Vins à Appellation d'Origine et à Indication Géographique.

We're in the United Arab Emirates to explore how the business landscape has evolved over the past 15 years and to hear about the opportunities that it has for entrepreneurs and start-ups. The president of Emirates tells us about the role that the airline plays in shaping the nation's soft power. Plus: we meet the co-founder of Appellation, a brand that blends therapeutic scents and science in pursuit of wellness.See omnystudio.com/listener for privacy information.

Appellation is a new culinary-forward luxury hotel company co-founded by chef Charlie Palmer and Christopher Hunsberger, the former president of Four Seasons Hotels and Resorts. In this episode, we're speaking with Ed Skapinok, the company's chief commercial officer - about how they have designed a modern approach to technology that supports their brand. Ed is on the board of directors for HSMAI, and he previously led sales, marketing, and revenue at Aqua-Aston Hospitality - an award-winning hotel management company. In this episode we cover how to think about technology's ideal state, how technology should support the brand promise, creating more human working environments, qustions to ask, enabling personalization - and much more.Listen to our previous episode with Ed: Culinary-Forward Luxury HospitalityLearn more about AppellationFollow Ed on LinkedInWhat did you think about this episode? Join the Hospitality Daily community on LinkedIn and share your thoughts. If you care about hospitality, check out the Masters of Moments podcast where Jake Wurzak interviews top leaders in hospitality. His conversations with Bashar Wali and Matt Marquis are a great place to start, but also check out his solo episodes such as how he underwrites investment deals and a deep dive into GP fees you know about. Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Appellation is a new culinary-forward luxury hotel company co-founded by chef Charlie Palmer and Christopher Hunsberger, the former president of Four Seasons Hotels and Resorts. In this episode, we speak with Ed Skapinok, the company's chief commercial officer, about the origins of the brand and its unique approach to providing hospitality.Learn more about AppellationFollow Ed on LinkedIn What did you think about this episode? Join the Hospitality Daily community on LinkedIn and share your thoughts. If you care about hospitality, check out the Masters of Moments podcast where Jake Wurzak interviews top leaders in hospitality. His conversations with Bashar Wali and Matt Marquis are a great place to start, but also check out his solo episodes such as how he underwrites investment deals and a deep dive into GP fees you know about. Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Lindsay Hoopes went from working with Kamala Harris on tough cases to taking over her father's Napa Valley winery, which is a job twist she never saw coming. As the CEO at Hoopes Vineyard, she's navigated challenges as complex as those she encountered as a lawyer back in San Francisco. When the 2017 fires blanketed the grapes with smoke, Hoopes had to choose whether to compost the year's crop or find a way to save it. Her move to salvage the vintage with a Napa-appellation Brandy (coined Napagnac) put a spotlight on the future of Napa Valley as the wine industry contends with climate-change related issues among others. Listen in for more on Lindsay's fascinating career and her stewardship of one of Napa's top family-owned wineries. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it's free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple's podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support Speaking Broadly by becoming a member!Speaking Broadly is Powered by Simplecast.

Dr. Kevin Pogue, PhD, professor, geologist, and terroir expert educates us on terroir. This podcast is like taking a terroir class: it debunks so many things that people spout in reference books, at wineries, and in mainstream press about the topic! He explains things brilliantly and he is one of the first people I've ever met who actually has answers to my really dorky questions about terroir.  Photo: Kevin Pogue. From Vinterra.net As more detail, Kevin is one of the most famous people in the field of terroir. He's considered the foremost terroir expert on Washington State wine and he's known around the world -  his work has been featured in both national and international journals. He's a licensed geologist and professor of geology at Whitman College in Walla Walla. Kevin has a doctorate in geology from Oregon State University, and decades of college teaching and research experience. He has authored books, articles, and done extensive research on the terroir of the Pacific northwest, with a good portion of this time spent on investigating the deposits of the Missoula floods, which were the pivotal event that formed the geological base of the region.    Kevin's research today focuses on terroir. He owns a consulting company, Vinterra, through which he assists wineries in choosing the best vineyard sites, matching grape to site, and educating winery owners and winemakers and their customers on why their specific terroir leads to the style in their wine.  Photo: Whitman.edu I need to thank Eric McKibben from Amavi and Pepper Bridge for the introduction.    Here are the items we discuss: Kevin tells us about his past, studying the Himalyan thrust belt, and how he got into wine in Walla Walla To set our baseline, Kevin defines terroir, referring to the definition of terroir from the OIV (International Organization of Vine and Wine)   The majority of the show is spent with Kevin clearing up many, many things we hear about terroir, much of which is not exactly correct. We cover... Why grapes that grow on slopes are often of higher quality than those on the valley floor. Why slopes can be warmer even though altitude makes them cooler (VERY confusing -- temperature drops 1˚C for every 100 meters of altitude yet during the coldest times, the slopes are warmer due to air density!) The benefits of south, southeast, and southwest facing slopes in the northern hemisphere and what actually happens with temperatures of the soil to have this make an appreciable difference.   Solar radiation and how it plays a part in ripening and quality of the grapes. We get into whether slope angle actually matters.   DIRT! Kevin is a geologist and he rocks my world talking about the two or three REALLY key factors of soil and what you may be tasting in the wine that is reflective of the terroir. We also discuss the role of irrigation and whether that makes wine or a more manipulated beverage. Kevin helps me understand the “terroir deniers” and the argument he makes to try to convince them. Washington State, discussing the AVA petition for the Rocks of Milton Freewater, which makes some of the most distinctive Syrah in the world. Kevin discusses this unique plot and why some of the wines taste so much of place (“funk”) and some are just ok.  Photo: https://rocksdistrict.com/terroir How AVAs are made, what goes into it and whether or not they are meaningful or meaningless. We compare the AVA system in the US to the PDO system in Europe.   To me, this is the most comprehensive look at terroir I have ever received. I hope you learn as much as I did in the show. This is Kevin's first show with me, but it won't be his last! I hope you love the super dork out that is this show!!  _________________________________________