Podcasts about Appellation

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.

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.

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 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, 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, 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 !

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

Welcome back to The Great Metal Debate podcast. It's Xander, and today I'm bringing you a review for the international brutal death metal band Maimed with their crushing debut titled Propagate Onslaught released on April 19th through Sewer Rot Records. Much like the newest Aborted record, nearly every song has either a special guest providing either additional vocals or a guitar solo. Speaking of the vocals, Kyle Messick is a ferocious monster on the microphone. His wet tunnel throat capabilities are absolutely disgusting sounding and I mean that in the best possible way. If you're into brutal death metal you'd love these type of low gutturals. The harsh growls are accompanied by the main guitarist Tom Hughes and bassist Ian Dygulski. But we also gotta mention the staple in very high octane adrenaline pumping type of music. What would brutal death metal even be with out a drummer who can provide machine gun fire esq gravity blast beats. Justin Wallisch does an incredible job behind the kit pounding the skins into oblivion. Apparently this record was mixed by Clinton Appelhanz who is also the bass player of Origin and Unmerciful. Before diving into this album track by track, I feel like its also worth mentioning the Torrential Gore (EP) is a great place to start when getting into the full-length. It serves as a brutal appetizer for the chaos that this album brings. Kicking things off, we have "Herald of the Maelstrom" which features the guitarist of Gridlink, Takafumi Matsubara who provides a solo. It's an all out in your face rager of a song much like the following track "The Slaughter of Lambs". This one features yet another guest who provides another solo. This time, it's Dan Ozcanli from the band Nucleus. Sometimes it takes a few listens before I can tell the difference in brutal death songs but I've heard the next track "Death that Obviates the Appellation of Graves" enough times to be able to tell when Eston Browne from Vulnificus steps in to lay down vocals. During my first couple of listens I didn't notice the slight shift vocal pitch. But after tuning my ears just right, I finally knew when Eston was on the mic. "Sewage Madness Folly" and "Armament & Brigandine" are the two back to back tracks that don't have guest features but "Arbalestier" has Andrew Lee, the guitarist of Ripped To Shreds shredding out two solos on this track. "Oppugnation" is the next track which features not just one but three guests vocalists. The first of them is Mike DiSalvo from Akurion and former Cryptopsy. The next vocalist is Batu Çetin of Cenotaph, particularly Cenotaph from Turkey. Not to be confused with the the other Cenotaph death metal band from Mexico. Batu was also formerly in the band Molested Divinity. Last but not least, we have Jake Shuker from Maysaloon. The album title track "Propagate Onslaught" has two guest guitar solos from Cody Knarr from Ascended Master. It also features guest vocalist Mallika from Emasculator. Most of you probably remember her being the vocalist for the band Abnormality. "Forging Providence (The Futility of the Cosmos)" is the last track on the album but does not feature any guests. What are my thoughts about this record as a whole? It has all the right ingredients to make a great brutal death metal album. Plenty of down tuned guitar chugs, bass drops, blast beats and gutturals. What more could you possibly add when it comes to this genre. The reason I don't typically rate brutal death metal records so high is because of the bare bones structure to this type of music. It's a simple recipe to get the mosh pits going and people's heads banging. The highest rating I ever give brutal death metal albums is 7/10. So if I give it that high of a rating, then it is what I would call high quality for that particular style. I love this Maimed record and I'm sure most extreme metalheads will. You can support these guys by following their social media and purchasing their music on their Bandcamp page.

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

“On doit être dans l'anticipation des demandes sociétales”. Jean-Francois Galhaud, président du Conseil des Vins de Saint-émilion est l'invité des Quatre saisons du vin. “S'appeler Saint-Emilion, cela oblige” (...) “Ce nom met des étoiles dans les yeux des gens”. Radiographie d'une appellation. Ou plutôt de quatre appellations. Le Conseil des Vins de Saint-Emilion regroupe près de 900 viticulteurs pour les quatre appellations : Puisseguin Saint-Emilion, Lussac Saint-Emilion, Saint-Emilion et Saint-Emilion Grand Cru. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

SAMEDI 13 AVRIL 2024Jérémy Waszak - Domaine La Grange des Copains (Languedoc)L'aventure de La Grange des Copains née de l'idée de 3 copains qui voulaient faire leur propre vin ! Jérémy, Cyril Borderies et Julien Jean, passionnés par la viticulture et le vin, débarquent des 4 coins de la France dans l'Hérault attirés par un vignoble en pleine expansion. A travers leur domaine, le trio a créé une mosaïque de vignes autour des collines du village de Nébian en reprenant au fil des années des petites parcelles plantées en cépages Languedociens.Cyril Marès - Appellation des Costières de Nîmes (Vallée du Rhône)Au cœur d'une nature sauvage entre Nîmes et la mer, l'Appellation des Costières de Nîmes est la plus méridionale des Appellations de la Vallée du Rhône. Appellation d'Origine Contrôlée depuis 1986, c'est aujourd'hui Cyril qui préside le Syndicat des Vignerons des Costières de Nîmes. Rouges, blancs, rosés, les vins de l'Appellation sont le fruit d'un travail méticuleux réalisé par plus de 250 hommes et femmes. Ces vigneronnes et vignerons adaptent chaque année leur savoir-faire aux spécificités du nouveau millésime en symbiose avec la nature et la richesse de ce terroir.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

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

Award-winning legendary chef, restauranteur (Aureole, et al.), and hospitality entrepreneur Charlie Palmer sits down with Scott Kerr to discuss his journey from a 23-year-old executive chef at one of New York City's preeminent fine dining institutions to building a company of iconic restaurants and food-focused hotels. He also talks about his signature “Progressive American” cuisine, the challenges of managing his growing brand footprint, why he has maintained so much staying power in the dining scene, how people's shifting views on food have impacted the restaurant business, the launch of his new 'culinary-forward' hotel brand Appellation, and the future of high-end dining. Plus: Is the TV show "The Bear" a realistic portrayal of life in a restaurant kitchen? Featuring: Charlie Palmer, Chef/Restauranteur/Hospitality Entrepreneur (charliepalmer.com)Host:Scott Kerr, Founder & President of Silvertone ConsultingAbout The Luxury Item podcast:The Luxury Item is a podcast on the business of luxury and the people and companies that are shaping the future of the luxury industry.Stay Connected: Twitter: @theluxuryitem, @scott_kerr, @silvertone_incEmail: scott@silvertoneconsulting.comDon't forget to subscribe, rate, and review!

Mike Reynolds began his career at Hall Wines as winemaker and general manager during the infancy of the winery, and was later promoted to president. Since 2002, Reynolds has overseen development of the HALL, WALT and BACA businesses—including production, vineyards, operations and construction. Mike also leads the vineyard acquisition program for Kathryn and Craig Hall. They now own close to 500 acres of premier vineyards in Napa, Sonoma, Mendocino and Santa Barbara counties. Mike holds an master's in business administration from the University of California, Berkeley and a bachelor's in fermentation science from the University of California, Davis. In addition, Mike is a board member for the California Wine Institute, a member of the Young Presidents Organization, and vice president at Napa Little League—where he also manages a team!

Hahn Appellation Series Arroyo Seco Pinot Noir 2020-Single Estate Vineyard Under $20Not all bargain wines are $6, sometimes $17 gets you a wine that should cost $35.Hahn is a family-owned winery with 43 years of experience making top-notch wines.For more information check out https://cheapwinefinder.com/ and listen to the best wine podcast!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Dan Berger & Kerry Damskey Williamson Wines winemaker Kerry Damskey is back on California Wine Country with Steve Jaxon and Dan Berger. The last time he was on CWC was this episode of March 21, 2018. Kerry is an independent winemaking consultant with clients around the world under the name Terroir Artisan Wines. Before we begin, Dan Berger has brought another Cellar Dweller to discover and discuss, a 2016 Tercos and comes from Argentina. The grape is Torrantes. It was really floral and tropical when he first tasted it and now it is drier. The location is at the foot of the Andes in the Mendoza region. When Dan visited there, it was in the middle of their summer and there was snow on the distant Andean peaks. The aromatic profile of this varietal is roses, citrus and melon. It was not supposed to be aged this long but Dan lost it in the cellar. The importer is in San Francisco so this wine is more available in the Bay Area than anywhere else. Williamson Wines The Williamson winery was founded in 1980. The founders Don and Bill Williamson are the great grand-children of immigrants transported to Australia in 1788. Their home vineyard is in Dry Creek but they source fruit from all over Sonoma County. Kerry's first vintage for Williamson was 2006. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Kerry Damsey grew up in Berkeley and went to UC Davis for viticulture and enology. He worked overseeing a large winery in Lodi, then moved to San Diego County where he met Dan Berger. He was the winemaker in a new winemaking area outside San Diego County that his wife said looked like the moon. Gamay was Dan's favorite wine that Kerry makes and Kerry is making Gamay again now, with his son. Williamson Wines has a tasting room for the public and another one that is exclusively for their reserve wines. They are in Healdsburg on Matheson Street. Tasting Williamson Wines The first wine is a 2021 Pinot Noir, called Passion. The fruit comes predominately from the Vine Hill area of Russian River Valley. Its typicity is rose petal flavors. It is very young but the ripe cherry flavors are prominent. Dan thinks it will be better after a couple of years. 2021 was a perfect vintage. There were no fires, a drought year, so a small crop. It's Pinot Noir heaven there, near Dehlinger, Merry Edwards and Emeritus (and Balletto). “Vine Hill Road is probably right at the top.” They do a sparkling Malbec and a sparkling Shiraz. Dan explains that the tannins in red wines make them difficult to make sparkling. Kerry explains how he does it. The Williamson tasting room has mostly red wines but they also do some Riesling, Charnonnay and Gewurtztraminer. See the website for the latest offerings.  They do a seated tasting with wine and selected cheeses and food bites. Tastings begin every 90 minutes from 11am-5pm daily. They also have an unusual selection of fine cheeses. They also taste a wine called Ravish, from 2014. This would be a wine from the reserve tasting room. It is a Bordeaux blend mostly Merlot, with some Cabernet Franc. Appellation is Dry Creek Valley. It is a dark color but softer with lower tannins.

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.

My guest for this episode is Haley Brown, the Executive Director of Wine Growers Nova Scotia, and this is a very special episode for multiple reasons. First, believe it or not, this is the first episode of the Organic Wine Podcast about a specific region and wine that is made outside the borders of the United States. I know those of you not from the US are probably thinking “It's about time!” And you're not wrong, but I have been really intentional about this focus. I think change always starts locally, and also there's a lot I think we need to change in the US. But I'm really excited to crack that international seal with Nova Scotia because they are doing something unique and brilliant with Tidal Bay wine. If this isn't your first episode of the Organic Wine Podcast, you probably know that I want to bring an end to varietal labeling of wines. I stopped listing grape varieties on the wines I make with my winery Centralas as of the 2021 vintage, and I've been talking about the need to do away with our varietal obsession ever since. I think it turns wine into a commodity rather than a cultural process. It inhibits change and innovation, and it forces growers to conform to market trends rather than adapt to environmental conditions. And it has resulted in, as Haley mentions, 80% of the world's wine being made from 20 varieties of grapes (all of which are a single species btw). Aside from the negative ecological effects of this global monoculture, it has also made wine incredibly boring (and then we wonder why sales are declining). But as the lone voice for how eliminating varietal labeling could benefit the entire wine industry, after a couple years of spreading this message I found that most people received this message with confusion at best, and at worst I was dismissed as that crazy guy from Los Angeles… which, you know, is fair to an extent. And as a self-critical kind of person, some pernicious doubts did begin to creep into my mind. But then, at the Vitinord conference in December, I discovered Tidal Bay. Tidal Bay is the first and only appellation wine in North or South America. That is, it is a wine that is made, branded, and sold as a reflection of place and culture without reliance on varietal labelling. And honestly, for the first of something, I think the Nova Scotians did something that needs no refinement. The way they have conceived of and structured Tidal Bay is brilliant. It's flexible, inclusive, rigorous, reflective of their unique culture, and ensures high quality. After you listen to this, let me know if you can think of any way to improve on this idea, or why it couldn't be implemented in any region where there are growers willing to participate. A big thanks to Haley for elucidating all of the details of Tidal Bay, and a big thanks to the Nova Scotian growers who have given us this incredible and successful example. https://winesofnovascotia.ca/tidal-bay-nova-scotias-signature-wine/ https://www.centralaswine.com/ Sponsor: https://www.catavinotours.com/owp Support this podcast via Patreon: https://www.patreon.com/organicwinepodcast

durée : 00:06:56 - La Chronique vin de Jérôme Gagnez - par : Jérôme Gagnez - Castillon, c'est 2300 hectares de vignes à l'est de Saint Emilion avec un terroir d'exception et un niveau qualitatif général bluffant.

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!!  _________________________________________    

Check out Kiowa on Instagram. Before working for Spiribam, she was at The Eveleigh. She is on the board of Another Round Another Rally. Kiowa's boss is Ben Jones, a descendant of Homere Clément, who founded Rhum Clément. During Clément's lifetime, Mount Pelée erupted, one of the largest eruptions in recorded history, wiping out an entire city. Hopefully, we can chat again and discuss another product she was very proud of, Chairman's Reserve from St. Lucia. Learn more about the Appellation d'Origine Contrôlée (AOC) that governs Agricole. The difference between sugarcane vs. sugar beetsLearn about the varietals of sugarcane that can be usedThe difference between Rhum Agricole and CachaçaWhy should tipping be abolished?Kiowa mentions congeners. What are they? They impart flavor into spirits.When Kiowa mentions Agricole being distilled between 65 and 75 degrees, she is talking about its proofing. The most iconic Agricole cocktail is Ti' Punch. Kiowa is a big fan of using Agricole in place of gin for a Martini, or as she calls it, a Martini(que)Kiowa Bryan hails from Vermont originally, where she took her first job in hospitality over 20 years ago. While at The Eveleigh in Los Angeles, she first tasted a Ti'Punch and realized her intended career path advocating for the education of all things Rhum Agricole and the French Caribbean. Since then, she's been lucky enough to spend the last seven years growing professionally into the role of US Brand Manager of Spiribam Fine Spirits Family while the company did the same, expanding into a seven-brand portfolio. In her spare time, she listens to Christmas carols far into February, studies history, and snuggles her dog Martinique Warrilow McFly. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com