Podcasts about appellations

En France, la plupart des amateurs de vins se retrouvent fort dépourvus au moment de choisir la bonne bouteille dans un restaurant italien. Appellations complexes, typicités méconnues, l'exercice se complique encore davantage une fois arrivés en Italie. Ces conseils pourront apparaître à certains comme une succession d'idées reçues au sujet des vins italiens – chianti trop boisé, barolo surpuissant, prosecco sans finesse… Hélas, il vous faudra savoir où trouver les meilleurs crus du coin car ceux que l'on vous proposera dans la grande majorité des cas lors de vos vacances transalpines seront généralement représentatifs de ces éternels clichés. La meilleure façon de s'en sortir ? Jouer la carte des vases communicants. Dans ce nouvel épisode de Parlons Vin, la journaliste Alicia Dorey vous donne de précieux repères à garder à l'esprit avant de passer commande et éviter de passer pour un touriste.Et n'oubliez pas : parlons peu mais Parlons Vin !Vous pouvez écouter cet épisode sur Figaro Radio, le site du Figaro et sur toutes les plateformes d'écoutes.Chronique et rédaction : Alicia DoreyMontage : Antoine Lion-RantyPrise de son : Louis ChabainProduction exécutive : Aude Sérès, rédactrice en chef, pôle audio Le FigaroCoordination de production : Pôle audio Le FigaroCommunication : Réseaux sociaux Le FigaroVisuel & habillage : Studio design Le FigaroHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

durée : 00:29:43 - A votre service avec Nelly Sorbier et ses experts - Aujourd'hui, les consommateurs sont de plus en plus confrontés à une jungle d'étiquettes et de labels. Que valent réellement les AOP, IGP, Bio, HVE et autres certifications ? Christian Nagearaffe de l' I.N.A.O, Institut National des Appellations d'Origine, nous éclaire.

Taxes américaines de 20 % : le manque à gagner atteindrait 800 millions d'euros pour les vins et spiritueux. Pour en parler, Jérôme Bauer, président de la Cnaoc, Confédération nationale des producteurs de vins et eaux de vie à Appellations d'Origine Contrôlées. Ecoutez L'invité de RTL Midi avec Eric Brunet et Agnès Bonfillon du 03 avril 2025.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Taxes américaines de 20 % : le manque à gagner atteindrait 800 millions d'euros pour les vins et spiritueux. Pour en parler, Jérôme Bauer, président de la Cnaoc, Confédération nationale des producteurs de vins et eaux de vie à Appellations d'Origine Contrôlées. Ecoutez L'invité de RTL Midi avec Eric Brunet et Agnès Bonfillon du 03 avril 2025.Distribué par Audiomeans. Visitez audiomeans.fr/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

Let's conclude investigating the New Testament titles for Jesus of Nazareth with Garry Stevens of the History in the Bible podcast. History in the Bible podcast at https://amzn.to/3ZuHAwO Garry Stevens books available at https://amzn.to/3ZAM19f   ENJOY Ad-Free content, Bonus episodes, and Extra materials when joining our growing community on https://patreon.com/markvinet  SUPPORT this channel by purchasing any product on Amazon using this FREE entry LINK https://amzn.to/3POlrUD (Amazon gives us credit at NO extra charge to you).  Mark Vinet's HISTORY OF NORTH AMERICA podcast: www.parthenonpodcast.com/history-of-north-america                                        Video channel: https://youtube.com/c/TIMELINE_MarkVinet                              Website: https://markvinet.com/podcast  Facebook: https://www.facebook.com/mark.vinet.9 Twitter: https://twitter.com/HistoricalJesu   Instagram: https://www.instagram.com/denarynovels   Books: https://amzn.to/3k8qrGM   Audio Credit: History in the Bible podcast with Garry Stevens (2.31 The Many Names of Jesus, 02dec2018). Audio excerpts reproduced under a Creative Commons license and the Fair Use (Fair Dealings) Legal Doctrine for purposes such as criticism, comment, teaching, education, scholarship, research and news reporting.See omnystudio.com/listener for privacy information.

Fin octobre 2024, Il y avait 27 licornes en France, ces fameuses start-ups valorisées plus d'un milliard de dollars, mais aucune dans l'industrie des vins et spiritueux. Louis de Bonnecaze, 32 ans, a bien l'intention de faire d'Intercellar, la société qu'il a co-fondée en 2023 la première

Talking of Wine here links the classification of wines around the world with our previous episode on Phylloxera. How could such a devastating etymological event have such a positive impact on the structure of the world wine trade? Its timing with Napoleon's own classification table of 1855 led to a retrospective look at how wines have been categorised since Greek and Phoenician trading. And what happens when the rules are questioned or even broken? To be honest we were pretty good at sticking to theme this time. That said, we have our first (I think) mention of the towering influence that is Robert Parker Jnr., Joe gives us a very brief analysis of how Italians view the powers that be and he is a little dismissive of the Gironde landscape (that said he is rather fond of those in South Africa). Also, it transpires that table wine can be really rather brutal on the wallet. Hosted on Acast. See acast.com/privacy for more information.

Bulletin d'actualités. La Slovaquie a la chance d'avoir un certain nombre de chaînes de montagnes diverses qui cachent des vallées majestueuses et des biotopes uniques. Les vallées des Hautes et Basses Tatras ont inspiré des peintres, des illustrateurs, des graphistes et ont également été a l'origine de la photographie slovaque. La nomenclature des sommets des Tatras indique que jusqu'a 1 400 sommets, tours, vallées, selles et prairies portent leur nom. / Rediffusion /

After exploring grape varieties in Episode 1, we now peel back another layer of the wine world: Appellations. These geographical designations, rich in history and tradition, tell a story far beyond mere origin.What exactly is an appellation, and why were they established in the first place? Follow us as we go back to the historical roots and evolving significance of appellations.Learn how these regulations influence your wine's character and quality, and why understanding appellations is just as crucial as knowing the grape varieties themselves. Along the way, enjoy Julie's foray into Epigenetics...Explore the hidden challenges that appellations face today, including the pressures of standardisation, climate change, and shifting consumer preferences, as we examines the delicate balance between tradition and innovation in the wine industry, revealing both the strengths and potential pitfalls of the appellation system.Catered for wine enthusiasts and curious minds alike, this investigation sheds light on the complexities and controversies behind the labels on our favourite bottles!For scenic snapshots of iconic vineyards and more behind-the-scenes content, you can follow us on Instagram @GrapesToGlory Hosted on Acast. See acast.com/privacy for more information.

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.

SAMEDI 17 FÉVRIER 2024Miren de Lorgeril - Maison Lorgeril (Languedoc)Riche de plus de 4 siècles d'histoire en Languedoc, la famille de Nicolas de Lorgeril est l'une des plus anciennes lignées de vignerons de France. Depuis 1987, Nicolas de Lorgeril et son épouse Miren ont acquis des domaines à travers le Languedoc et le Roussillon. Sous leur impulsion, le vignoble s'est développé sur les plus beaux terroirs du Languedoc. Aujourd'hui, ils sont propriétaires de 6 domaines sur 9 Appellations constituant un patrimoine de 250 hectares de vignes.Denis Gambier - Domaine des Ouches (Val de Loire)Depuis 8 générations, la famille Gambier se transmet avec passion le Domaine des Ouches.  Créé en 1743, c'est aujourd'hui Denis et son frère Thomas, qui sont à la tête de la propriété familiale. Situé sur la commune d'Ingrandes de Touraine, le duo cultive 17 ha de vignes sur l'Appellation Bourgueil en valorisant les différentes parcelles. Riche de plus de 280 ans d'histoire, les frères Gambier continuent de faire perdurer cette tradition vigneronne tout en apportant leur touche personnelle avec la mise en valeur des terroirs.

As the world of wine continues to expand, consumers can now experience flavors from a variety of international locales, including those from more traditional producers in France to newer winemakers in China. Cheryl Stanley, global wine expert and senior lecturer in the Cornell Nolan School of Hotel Administration, explores the differences in appellations, designations and geographical indications with host Chris Wofford in this episode of the Cornell Keynotes podcast from eCornell.Join the pair for a tasting of wines from the German Mosel region and the American viticultural area plus a discussion of:Designations of place and new regional wine lawsClassifications in France, Italy, Germany, Chile, Argentina, China and the United StatesThe Vouvray white wine scandal of 2014Base levels of ripenessRanges in cost by geographical originProducer, alcohol by volume and vintage on wine labelsWines in this episode:South American Cabernet Sauvignon — single-vineyard Concha y Toro Casillero del Diablo, D.O.Sonoma County or Napa Valley AVA (American viticultural area) — single vineyard, ideallyRiesling Gutswein vs. Riesling Erste Lage/Grosse Lage/Grosse Gewächs — these wines would be from a VDP producer as their classification is already establishedLearn more in Cheryl Stanley's eCornell certificate programs:Wines of Germany and AustriaWines of the WorldWines of Spain and PortugalWines of the Southern HemisphereWines of ItalyWines of FranceWines of California, the Pacific Northwest, and New YorkDid you enjoy this episode of the Cornell Keynotes podcast? Watch the full Keynote. Follow eCornell on Facebook, Instagram, LinkedIn, TikTok, and X.

It is essential to understand how each country's appellation system works. You also need to understand what labels are telling you and sometimes what they are not telling you. Invest 10 minutes to build or refresh your knowledge of the DO (Denominacíon de Origen) system of Chile and label terms that may not mean what you think.

Bulletin d'actualités. La Slovaquie a la chance d'avoir un certain nombre de chaînes de montagnes diverses qui cachent des vallées majestueuses et des biotopes uniques. Les vallées des Hautes et Basses Tatras ont inspiré des peintres, des illustrateurs, des graphistes et ont également été a l'origine de la photographie slovaque. La nomenclature des sommets des Tatras indique que jusqu'a 1 400 sommets, tours, vallées, selles et prairies portent leur nom. / Rediffusion /

In a valley of ever-increasing prices, Malek Amrani of The Vice, is trying to bring value and discovery to Napa.  Producing 18 varietals from 16 sub-regions, The Vice showcases the full spectrum of Napa Valley at $29 a bottle.  Malek is “going against the grain” in many ways - focusing on value, discovery, and underserved markets to build The Vice brand for the long run.  Detailed Show Notes: “The Vice” named after Malek's main vice of wineFocused on value and discovery of Napa ValleyProduction27k cases total~65% house tier, ~30% single vineyard tier (~20 wines/year), ~5% ultra-premium#1 SKU is House Napa Cab - ~11k casesThey make 18 varietals, from 14-16 sub-regions w/in Napa, a little bit of Russian River Pinot and ChardonnaySources both fruit and bulk wineCost mitigation measuresSecure better pricing through pre-paying for grapesBeing proactive - purchasing fruit from southern Napa vineyards in 2020 that weren't impacted by fires, talked to 12-15 glass distributors to mitigate the 200-300% price increasesFocused on the wholesale channel (~80% of sales)Spends ~75% of the time outside Napa working marketsIn 2020, traveled every month except April working w/ retailers -> 100% success rate, added 400 retailers in NYCFL/TX buy more single vineyard wines; NY/NE - very House tier driven, CA/CO - good mixFL - a red wine state (driven by Boomers), NY - big in orange wine, nearly outsold House Cab in spring 2023Customer demographicsEqual split - Baby Boomers, Gen X, Millennials / GenZOrange wine (~3,500 cases) - 75% Millennials / GenZ, ~25% Gen XSingle vineyard Cabs - ~85% Baby Boomers & Gen X, Millennials focused on lower price pointsAppellations important primarily to Boomers who grew up with Napa becoming famous, Gen X sees Napa as a symbol of status, Millennials/GenZ appellation less critical, more price-drivenBelieves Napa will remain important, driven by tourism - 4M visitors/yearOrange vs. RoséSwapped production of rosé wine for orange wineBelieves rosé hit the ceiling in 2019 - rose a more social drink, also very vintage driven with closeouts on prior vintages damaging brandsSpirits vs. wine marketingSpirits has lots of product innovation, e.g., many flavors of vodka -> led to The Vice producing many different varietals and Napa sub-regionsSpirits spend millions on advertising -> likely would not work for wine; better for the brand to be built account by account w/ gatekeepersConsumer awareness of The Vice2020/2021 - spent heavily on Google, FB/IG ads, had to shift when Sept 2021 privacy laws changedAwareness from a lot of referrals and through retail placementsSome social media, in-person visits, and press/media - ratings are still importantPair wine w/ other vices - e.g., cannabis, candy, ice creamThinks about pairing w/ the senses - e.g., vision (most important), hearing, smell (linked to memory and emotion) - instrumental hip hop, sex toys for a bachelorette partyWorks under targeted regions - e.g., Staten Island and the Bronx retailersLikes to go against the grain - be more value-oriented vs. higher end Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

SAMEDI 27 MAI 2023 Jean-Claude Pujol - Domaine Pujol (Languedoc)  Situé sur la commune de Saint-Frichoux dans l'ouest du Minervois, l'histoire du Domaine Pujol débute en 1880 lorsque l'arrière-grand-père de Jean-Claude, Louis Biscan plante les premiers hectares de vignes. Aujourd'hui, la propriété exploite plus de 100 ha de vignes et produit une belle gamme de vins en Appellation Minervois issus des cépages typiques de la région. François Villard - Domaine François Villard (Vallée du Rhône)   Cuisiner de formation, François s'est passionné pour l'univers du vin à l'âge de 20 ans. Plus de 30 ans après, il exploite aujourd'hui plus de 40 ha de vignes certifiées bio depuis 2022. François produit des vins authentiques reflétant la pureté du terroir de la Vallée du Rhône sur des Appellations prestigieuses de la région telle que Condrieu, Saint-Joseph ou encore Côte Rôtie ….  

SAMEDI 29 AVRIL 2023 André Genoux - Château de Mérande (Savoie)  Situé sur le site gallo-romain d'Arbin, le Château de Mérande est un lieu chargé d'histoire. Datant du XIIIème siècle, l'édifice était autrefois le château des Seigneurs de Mérande. Depuis plus de 6 générations, la propriété appartient à la famille Genoux, et c'est aujourd'hui André et Daniel qui sont à la tête du domaine familial. Véritables pionniers de l'agriculture biodynamique en Savoie, ils cultivent 12 hectares de vignes selon le cahier des charges Biodyvin. Le domaine conserve un environnement naturel exceptionnel qui participe à la protection de la biodiversité et des sols. Ils exploitent les cépages nobles de la région tels que la Jacquère, la Mondeuse, l'Altesse ou encore la Roussane. Les vins élégants et fins sont devenus, des références dans les Appellations crus Arbin et Chignin-Bergeron.       Cyril Coniglio - Fédération des Cavistes Indépendants  Diplômé d'une école hôtelière, Cyril a forgé ses connaissances dans les plus grandes institutions et restaurants étoilés tels que Paul Bocuse à Lyon ou encore La Pyramide à Vienne. Il y parfaire ses connaissances en sommellerie avant d'ouvrir sa propre cave en 2013. Passionné par son métier, Cyril obtient le titre du meilleur caviste de France en 2018 et devient président de la Fédération des Cavistes Indépendants. La FCI réunit des cavistes engagés et indépendants qui souhaitent valoriser leur profession et permet d'obtenir une aide logistique, des conseils en communication et achats et une communauté avec qui partager sa passion.  

Un jour, un verset - Les secrets de la Fatiha Épisode 1 - Explication de la Fatiha - Ses appellations et mérites _________________________________________________________ Suivez-nous sur nos réseaux sociaux : Facebook : Facebook : https://www.facebook.com/MosqueeMirailToulouse Instagram : ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/mosqueemirail⁠⁠⁠⁠⁠⁠⁠⁠ TikTok : https://www.tiktok.com/@mosqueemirailtoulouse Twitter : ⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/Mosquee_Mirail⁠⁠⁠⁠⁠⁠⁠⁠ Youtube : https://www.youtube.com/@MosqueeMirailToulouse Et notre site internet : ⁠⁠⁠⁠⁠⁠⁠⁠https://www.mosquee-mirail-toulouse.fr

Né aux Hospices de Beaune le 28 décembre 1985, Xavier Thuizat était prédestiné pour les métiers de la vigne. Son grand-père, vigneron, possédait en effet un hectare de Bâtard-Montrachet qu'il a revendu après guerre pour 1000 Francs de l'époque... Plus littéraire que scientifique, Xavier Thuizat obtient un diplôme de marketing du vin à Thain L'Hermitage et démarre sa carrière chez le triple étoilé Bernard Loiseau puis enchaîne dans des établissements de prestige : le Meurice, Pierre Gagnaire et le Peninsula.  Il est aujourd'hui chef sommelier à l'Hôtel de Crillon et en novembre dernier, a remporté dans la même semaine le concours de meilleur sommelier de France et de Meilleur Ouvrier de France. Après nous avoir prodigué quelques conseils dans l'épisode précédent , il revient sur son parcours et sur ces deux concours prestigieux mais également sur certains événements qui l'ont profondément marqué. Rien de mieux pour entamer ce nouveau millésime que l'on vous souhaite divin  

Today we're talking to Farmer Nate of Mountain Cultured and Sierra Living Organics about growing cannabis, what he's been seeing on his plants in the sierras, and Appellations!   Mountain Cultured Website: http://mountaincultured.com/  Bluegrass Cannabis: https://www.bluegrasscannabis.com Instagram: https://www.instagram.com/bluegrass_cannabis/  Twitter: https://twitter.com/bluegrasscanna TikTok: https://www.tiktok.com/@bluegrasscannabis  Facebook : https://www.facebook.com/bluegrasshemp   

Olivier Poels nous raconte la naissance des appellations d'origine. 

Nous ne pouvions terminer cette année 2022 sans parler d'accords mets-vins, surtout en cette période de fêtes de fin d'année.   Nous sommes allés à l'Hôtel de Crillon, rencontrer le chef Sommelier Xavier Thuizat, tout juste auréolé de son double titre de meilleur Sommelier de France 2022 et de Meilleur Ouvrier de France.   Dans cette première partie d'interview

Aujourd'hui, nous partons à la découverte de l'appellation « Vully », l'une des moins connu de Suisse. Elle est considérée comme la petite des grandes appellations.    Pour ce 3ème épisode du Podcast Le Vin dans le Verre, nous sommes heureux d'ouvrir notre micro à Christian Vessaz vigneron engagé à Motier dans la région des trois-lacs.   https://cru-hopital.ch Si le podcast vous plaît, n'hesitez pas a nous le dire en mettant 5 étoiles sur Apple podcast et spotify, cela ça nous aide a nous faire connaîte.  Suivez nous sur instagram et LinkedIn pour découvrir les prochaines épisodes.  https://www.le-vin-dans-le-verre.ch Merci à vous et a tout bientôt pour un nouveau episode. Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Appellations, approachability, innovation and sustainability: Future 40 Francophile Katie Melchior discusses all things French wine and culture. FOLLOW US ON: Instagram: @wineenthusiast Twitter: @WineEnthusiast Facebook: @WineEnthusiast

Olivier Poels nous raconte la naissance des appellations d'origine. 

Olivier Poels nous raconte la naissance des appellations d'origine. 

DIMANCHE 23 OCTOBRE 2022 Babette de Rozières - Cheffe cuisinière et animatrice de télévision  Depuis toujours, la cuisine fait partie de la vie de Babette. Originaire de Guadeloupe, c'est auprès de sa grand-mère qu'elle découvre ce monde ainsi que les recettes créoles. A l'obtention de son bac, elle quitte la Guadeloupe pour Paris et intègre l'ORTF (L'Office de radiodiffusion-télévision française) pour subvenir à ses besoins. C'est en 1975, après la dissolution de l'entreprise qu'elle décide de se consacrer à sa passion : la cuisine. Elle ouvre alors plusieurs restaurants, à Paris, Saint-Tropez et en Guadeloupe. Et c'est en 1988 qu'elle débute à la télévision. Femme d'ambition, elle mène de front ses deux carrières, dans l'audio-visuel et dans la restauration. Elle va alors participer à de nombreuses émissions sur les chaînes du groupe France TV et Gourmet TV, la chaîne ou officie Joël Robuchon. Laurent Saget - Domaine des Grandes Espérances Tout commence en 1790 lorsque la famille Saget entame sa longue histoire dédiée à la vigne et aux vins au cœur du Val de Loire. C'est aujourd'hui Laurent, et son frère Arnaud, qui sont à la tête du domaine familial depuis 2010. Le duo a pour objectif commun de cultiver un vignoble tourné vers l'avenir. Soucieux de l'environnement, ils s'engagent dans une démarche de viticulture durable. Depuis 2020, l'ensemble des cuvées est certifiée Agriculture Biologique. Le domaine produit des vins généreux grâce aux 8 cépages typiques du Val de Loire. Cette diversité des cépages est une force permettant au domaine de créer et d'adapter sans cesse leurs vins au gré des millésimes. Laurent prend aussi à cœur son statut d'acteur incontournable du Val de Loire en développant et valorisant les Appellations de la région.

Issu d'une famille de négociants-vignerons et après avoir débuté sur une appellation et des châteaux de renom, Thierry a décidé de s'installer en Côtes de Castillon pour y signer une gamme tant sur des vins de plaisir immédiat que de profondeur. Si vous avez des questions, n'hésitez pas à nous contacter. Bonne écoute ! Clos Puy Arnaud – 33350 Belves de Castillon - Thierry Valette . E-mail : contact.cpa@orange.fr Nous retrouver : Instagram : @lavoixdesvignes Email : voixdesvignes@gmail.com Notre partenaire et webdesigner /infographiste : Instagram : @thibaugraphie Email : thibaugraphie@hotmail.com Site internet : https://www.thibaugraphie.fr/

Sommelier de formation et originaire d'un petit village au sud de Toulouse, Paul-Louis Coudoumié a commencé sa carrière dans les restaurants gastronomiques puis a oeuvré durant 13 ans dans des établissements étoilés, avant de créer la Vigne Blanche, une maison d'hôte viticole, située au cœur de la vallée du Rhône, dans le nord du Vaucluse.  Dans ce nouvel épisode de 20 divin, il nous parle de son métier et des rapports entre le Chef et le sommelier dans les grands restaurants,  de ses coups de ❤️  et des domaines que les spécialistes commencent à s'arracher mais aussi d'un phénomène dont on parle assez peu, à savoir le marché gris du vin. De quoi s'agit-il ? D'une sorte de marché parallèle sur lequel on retrouve des vins de vignerons très prisés, pourtant réservés par ces derniers à des allocataires. Belle découverte

Ce 7 Mars 2022, Adélaïde Charlier, cofondatrice du mouvement « Youth For Climate » nous parle de labels et appellations

Frederic Roger from Planet Bordeaux talks to us about the key Bordeaux appellations, the rules, the grapes and the wines.

Le 14 février prochain démarrera Wine Paris-Vinexpo Paris, le premier grand événement international de l'année, dédié aux professionnels du vin et des spiritueux.      Nous vous avions déjà parlé de la précédente édition qui s'est tenue en 2020 dans l'épisode 6 de 20 Divin avec François Surget, n'hésitez pas à le réécouter à cette occasion.    Dans cet épisode, nous recevons Anais Egré, Directrice Marketing et Communication de Vinexposium, l'organisateur de ce salon qui nous en dévoile les contours et le contenu en avant-première.   Bonne découverte

Depuis 2016, on le croise dans les rayons des grandes et moyennes surfaces : le Nutri-Score est un petit logo apposé sur les paquets de gâteaux, les boîtes de pizza, les sachets de légumes surgelés, bref les emballages de produits. Sous la forme d'une réglette colorée allant de la lettre A en vert foncé à la lettre E en orange foncé, il classe les aliments du plus favorable au moins favorable pour la santé.Aujourd'hui, 50 % du marché de l'offre alimentaire appose l'étiquette. Mais cette situation pourrait bien changer : la Commission européenne doit bientôt décider de rendre obligatoire ou non un Nutri-Score commun à l'ensemble des pays de l'UE. Les discussions sont houleuses, entre les partisans de cet outil de santé publique et les détracteurs, parmi lesquels on trouve certains industriels et certaines Appellations d'origine protégée, notamment les AOP de fromages craignant une stigmatisation des savoir-faire de terroirs.Dans cet épisode, Émilie Laystary s'entretient avec Serge Hercberg, Professeur en nutrition à l'Université de Sorbonne-Paris Nord et concepteur du Nutri-Score, et Élodie Grenier-Mazelle, diététicienne-nutritionniste installée dans le 11e arrondissement à Paris. L'occasion de faire le point sur les avantages et les limites du Nutri-Score.Bouffons est un podcast de Nouvelles Écoutes que j'anime avec l'aide en coulisses de Cassandra de Carvalho, et de Mathilde Jonin.Montage et mixage par Laurie Galligani Générique réalisé par Aurore Meyer MahieuSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ok, most of this episode is dedicated to Cava - all the things that make Cava what it is that we didn't cover last episode: Appellations, ageing requirements and sweetness levels of Cava all make an appearance in this episode. But we can't finish talking about Cava without wading through the quagmire of conflicting information that answers the question, "What is Classic Penedès and why is it not Cava?" I would say that it is a question for the ages... but these appellations and rules are so fresh they have rules for wines that haven't even had the time to be made yet. So, as promised this is a deep dive into Cava. If you were not satisfied at the end of the last episode, here you go! I used some great resources for this: The Oxford Companion to Wine, 4th Edition by Jancis Robinsonhttp://www.dopenedes.cat/en/classicpenedes.phphttps://www.decanter.com/do-cava/cava-de-paraje-calificado-cava-top-classification-378655/http://www.the-buyer.net/insight/new-cava-de-paraje-what-difference/And of course I mention a few key producers (though we are more producer heavy in Cava part 1) : Gramona: https://www.gramona.com/en/Codornieu: http://arscollectacodorniu.com/en/If you spot something that needs correcting or you would like to request an episode you can reach out at housewinepodcast@gmail.com or check out the House Wine Instagram @housewinepodcast This podcast is 100% independent, it is written, narrated and produced by myself, Rachael so if you heard something you liked then scroll down and leave a comment or review, that is the best way that you can support the show. Until next week, I hope you drink something delicious! Music Credit:Too Cool by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4534-too-coolLicense: http://creativecommons.org/licenses/by/4.0/

Cet épisode fait partie du thème : [Les diplômes] Master, Magistère, MS, MSc, MBA… Chercher à se renseigner sur les options d'études après une Licence, c'est entrer dans un monde d'acronymes, d'appellations diverses et parfois trompeuses, une véritable jungle dans laquelle beaucoup d'étudiants (et de parents !) se perdent. Retrouvez d'autres épisodes sur [Les diplômes] sur AZIMUT, le podcast de l'orientation.

Lancée dans les années 50, popularisée par le négociant Georges Duboeuf dans les années 60 puis institutionnalisée par le gouvernement en 1985, la fête du Beaujolais Nouveau

Welcome back to Wine Thieves. On Today's episode we take a deeper look at VQA Ontario wines, and more specifically the Niagara Peninsula and its 10 sub-appellations as we try to unravel the mystery of the cru, the single parcels of vineyards that have, or yet may rise, to the top of the heap of Ontario VQA wines.With grapegrowing experience stretching back to the 1970s, it is becoming more clear which sites are best suited to which grape varieties. John and Sara speak to guests Ilya Senchuck of Leaning Post in Niagara and  Shauna White of Adamo Estates in Hockley Valley about their quests to find worthy single vineyards. This episode was created in partnership with VQA Wine Coutry Ontario.

Cette semaine les Méchants Raisins vous proposent une émission complète sur les vins régionaux de la Bourgogne, la Terre sainte comme dirait Patrick. Si vous pensez en savoir pas mal, vous en apprendrez beaucoup sur la manière de réfléchir le vin. Mais aussi, vous ne décrypterez plus jamais une étiquette Bourguignonne de la même manière. Au menu, un cours 101 captivant, agrémenté de dégustations, d'histoire, en passant par lexique particulier de cette région vinicole mythique!  En entrevue: Boris Champy du Domaine Montchovet    Cet épisode a fait en collaboration avec Vins de Bourgogne.  En dégustation:   Domaine Montchovet Bourgogne Hautes Côtes de Beaune, 2017  35,00$ - Code SAQ 14730573, 13%, 1,2 g/L  Benjamin Laroche l'Atelier Bourgogne Côtes d'Auxerre 2019  26,90$ - Code SAQ 14331273, 13%, 2,4 g/L  Joseph Drouhin Mâcon-Lugny Les Crays 2019  21,95$ - Code SAQ 13319061, 13%, 2,1 g/L  Domaine Nicolas Maillet Mâcon-Verzé 2018  33,50$ - Code SAQ 11634691, 13%, 1,2 g/L  Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

L'association de consommateurs a passé au crible huit Appellations d'Origine Protégée (AOP) fromagères et quatre filières viandes Label Rouge. C'est parfois le grand écart en termes d'exigences, d'un signe de qualité à l'autre.

In this episode, Shelley and Phil taste through a Pinotage in honor of International Pinotage Day tomorrow, October 9. Pinotage is a hybrid grape created from Pinot Noir and Cinsault way back in 1920. It's primarily grown in South Africa, which is where this Pinotage comes from. #HappyFriday! #ItsWineTime! #CheersingWines tasted this episode:2020  Stellar Organics Pinotage ($15 at Pilgrims Market)For more information about Stellar Winery, please visit https://usa.stellarorganics.co.zaThanks to our sponsor: Studio 107,  Candle in the Woods and Elsom Cellars!Studio 107. At Studio 107, in the heart of downtown Coeur D'alene, Idaho, we believe that small towns deserve great wines, too!  Come join us in our wine bar and gallery for an afternoon or evening escape. For more information, please visit https://studio107cda.comCandle in the Woods. If you are looking for a one of a kind, unique dining experience, Candle in the Woods is THE place for you. With 12+ courses, wine and food pairings that are off the charts and a dinner that is spread out over three hours, this experience is second to none. Visit http://candleinthewoods.com to book your dinner or simply text, 208-664-0135. To read about our experience at Candle in the Woods, please visit https://www.intentionalcaregiver.com/candle-in-the-woods-a-northern-idaho-culinary-experience-like-no-other/Elsom Cellars. Good times are meant to be shared and so are great grapes and great wines! Since 2006, Elsom Cellars has been producing brilliant Washington wines. For more information about Elsom Wines, please visit http://www.elsomcellars.com or call them at 425-298-3082.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music (as well as The Social Web sponsorship music!) which is ANYthing but average.  Please contact him at veryaveragemusic@gmail.com Wine Time Fridays Wine Word of the Week - Appellation vs AVA'sAn Appellation is a geographically delineated wine region. An AVA is an American Viticultural Area.  All AVA's are Appellations but not all Appellations are AVA's.Mentions: Lori Bogue, Matt Sparkman, Sam LangeWines we enjoyed this week: Lightpost Winery Reserve Pinot Noir, Elsom Cellars Isabella (red blend), Scotto Family Cellars Old Vine Zinfandel, Healthy Hills Chardonnay, Antinori Castello della Sala Bramito Chardonnay and Silver Peak Zinfandel.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets) and Instagram (@WineTimeFridays). You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back!

LES VINS ET LEUR HISTOIREProposé par Roselyne BLONDEL / Présenté par Henry SALAMONE Franck CHRETIEN est à la tête de Chablis Vititours. Guide de terroir spécialisé œnotourisme, il nous accompagne pour une immersion dans le vignoble et les caves de Chablis. Il faut savoir qu'en Bourgogne, la notion de terroir est importante. On la définit comme un sol, un sous-sol, un climat, un cépage et des hommes. Et c'est le cas à Chablis. Le vignoble chablisien est un terroir unique où l'on trouve une grande diversité d'expressions. A lui seul, le vignoble compte près de 5 400 hectares de vignes, soit presque 1/5ème de la Bourgogne. Il est le plus grand vignoble de l'Yonne et a imposé au monde l'image d'un vin blanc sec à la personnalité affirmée. Chablis fête ses vignerons. Reportage vidéo à découvrir ICI Le vignoble de Chablis est soigneusement découpé et les vins produits se répartissent à travers 4 Appellations d'Origine Protégée : Chablis Grand Cru ; Chablis Premier Cru ; Chablis (Village); Petit Chablis. Chablis a toujours été un vin très exporté, beaucoup plus connu à l'étranger qu'en France. 65% du volume de vin produit est vendu à l'étranger. Particulièrement réputé aux Etats-Unis, une légende raconte que le président américain Richard Nixon aurait exprimé deux souhaits en préparant sa visite officielle en France en 1969 : rencontrer le général de Gaulle et… le maire de Chablis.

Ep. 605 Monty Waldin interviews Helena Variara from Colombaia Winery More about Colombaia: Colombaia has 4 hectares of vineyards, exposed to the southwest, with a house and cellar. The soil is clay/calcar full of fossils shells. Dante and Helena work the vineyard like it were a big garden, the biodynamic method allowed them to work in active perception, following the rhythms of nature, helping vines reach the mineral elements found in the soil. Activities in the cellar respect the mantra "least amount of intervention as possible". Fermentation is spontaneous, using natural grape yeast. The process is slow and careful, keeping the vital cycles of fermentation, without clarifying, filtering or stabilizing. Certified Organic by Suolo e Salute (1999, ITBIO-004) Certified Biodynamic by Demeter (2007, 275) Memberships: Renaissance des Appellations, AVN Association Vin Naturel France see also: The Italian Winemakers' Cult - The New York Times To find out more visit: Website: www.colombaia.it Instagram: colombaiavino TwiNer: colombaiavino Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

En étant à la fois le 1er pays producteur, consommateur et exportateur de rosé au monde, la France est Championne du Monde de Rosé !  Alors le retour du soleil, la fin du couvre-feu, le début de l'été et les premiers départs en vacances sont autant d'occasions d'ouvrir une belle bouteille de rosé. Oui mais laquelle choisir ?   François Surget, caviste, œnologue et producteur, nous a ouvert les portes de sa boutique à Ozoir-La Ferrière, en Seine et Marne, afin de nous présenter sa sélection de rosés pour l'été.   Belle découverte

Caroline Dessort tells us about two Spanish wine appellations, Yecla and Jumilla, located in the Murcia region in Southern Spain.

In this podcast, Toby Webb speaks with Éloi Jacob, managing director at Château Fourcas Hosten; Marie-Laure Latorre, managing director at Château Jean Faure; and Lisa Saunière, managing director at Château de La Dauphine on how they are working together towards a shared vision of sustainable wine.  They discuss their collaboration, their sustainability journeys, the challenges of going organic in Bordeaux, and how to talk about sustainability to consumers.

Beaujolais is a unique, standalone wine region in central eastern France. Sandwiched between southern Burgundy (the Mâconnais) and Lyon (where it is their preferred wine), these wines and this terroir is like no other on earth. With high elevation from the western Massif Central, east and south-facing slopes, these wines get ripe over a long growing season with good diurnals. The unique pink granite and weathered granite sand, along with mineral rich soils of the northern section of Beaujolais, aren’t something you’ll easily find elsewhere in the wine world. In addition, nowhere else in the world specializes in the Gamay grape. Source: www.beaujolais.com This grape’s expression in the 10 Crus of Beaujolais – whether it be like iris and violets, tart cherry, blackberry, mineral or intense spice – is always surprising and refreshing due to the high acidity of the wines. The quality for price can’t be beat and as producers embrace traditional vinification rather than carbonic maceration (used in Beaujolais nouveau, which is declining) the wines continue to improve and show what Gamay and the Beaujolais region are capable of. We give you all the details you need to seek out these splendid, undervalued gems.   There are 12 Appellations in Beaujolais: 10 Cru and 2 regional appellations   Beaujolais/Beaujolais Superiéur are regional appellations. These wines are mainly (99%) red of Gamay. They are required to have a minimum of 10% alcohol (not very ripe!) and are generally made via semi-carbonic maceration. These wines can be red or rosé. The reds taste like red grapes, cranberry, cherry, banana, candied pear, and are light in color, light in tannin and high in acidity. 1% of Beaujolais AOC wines are simple whites of Chardonnay. Added designations: Superiéur: The wines have lower yields, and 0.5% more alcohol. You can only use this designation for reds. 30 specific village names can be added to the Beaujolais AOC or Beaujolais Superieur Nouveau/Primeur: released the third Thursday of November, made through carbonic maceration, these wines represent 2/3 of the Beaujolais AOC. All are hand harvested to keep the whole grapes for carbonic maceration   Beaujolais Villages are from 38 specific villages that are deemed extremely high quality and can also be red or rosé although they are mainly red.  These reds are darker in color and less grapey than basic Beaujolais. They have red and black berry, mineral, and spice notes, with more tannin and strong acidity.  Some of these wines are made without carbonic maceration and are more serious wines with complexity, although Villages can be sold as Nouveau as well.    Beaujolais Villages Blanc are 100% Chardonnay and are concentrated in flavor, similar to the wines of Mâconnais.    Crus: The 10 best of Beaujolais All wine is 100% Gamay. The pruning methods, vine density and yields are specified by commune. All grapes for the Crus are hand-harvested, most of it is hand-sorted. The best of these wines are transitioning from carbonic maceration to traditional red wine fermentation. The minimum required minimum alcohol is 10%. Although “Cru de Beaujolais” must be somewhere on the label, it is generally in very small print, so you need to know the names of the Crus to find them!   The Crus also have special vineyard sites, or climats, which you will see on the bottle and should seek out. Because so few people are familiar with these wines, they are incredibly affordable, with great examples costing less than US$30!   From north to south, as we discuss in the show, the Crus are: Saint-Amour, Juliénas, Chénas, Moulin-á-Vent, Fleurie, Chiroubles, Morgon, Régníe, Côte de Brouilly, Brouilly Source: www.discoverbeaujolais.com In groups by style, here are the descriptions of each… Light -Medium Bodied: Chiroubles These wines are floral, with iris, violet, and peony notes. They also have red berry and baking spice aromas and flavors with a light body and the famed “Glisser en bouche” – glides down the throat – quality. These wines ages 2 to 5 years.   Medium-Bodied Saint -Amour is made in two styles. Style 1: Light, fruity, grapey, peachy, and like violets/flowers. Acidic and should be consumed within a year or two of vintage. Style 2: Medium-bodied, slightly tannic, with sour cherry, ginger, baking spice and a savory, earthy quality that is like Pinot Noir with age. The best can age 10 years.   Fleurie is elegant and silky with iris, violet, rose, red fruit, and peach aromas and flavors. Fleurie wines can be soft or more substantial with dark fruit notes. They can age up to 5 years Source: www.beaujolais.com Brouilly is fruit-driven with plum, red berry, cherry notes and sometimes mineral notes. They are have softer tannins and can age 3 to 5 years.     Medium- to full-bodied: Cote de Brouilly is sourced from the high-altitude areas within Brouilly. The wines are more robust in body with blackberry, plum, fresh grape, iris flower, and black pepper notes. They have strong acidity and mild tannin. They taste better after 4 to 6 years.   Juliénas is highly aromatic with sweet and tart red berry, violet/dark flower, cinnamon, peach notes, and a mineral earthiness. They have great acidity and can age 6 to 10 years.   Full-bodied: Chenás is floral with peony and rose aromas. It has a special spicy, woodsy quality, regardless of whether it has been in a barrel. Chénas has some tannin and is ageworthy – it can age 8 to 10 years.   Moulin-a-Vent is the King of Beaujolais; the pinnacle of the region. When it’s young, it’s like violets, cherries, and plums with a mineral, earth note. With age (the wines improve over 10 or more years), these wines become more like Pinot Noir - Indian spice, sandalwood, and earth.  They are balanced with good tannin and acidity. Source: www.beaujolais.com   Morgon is the longest lived of the Cru, with aging potential of 5 to 20 years. These wines are full-bodied and powerful with black cherry, peach, plum, and violet. Their tannin, flavor, and acidity allow them to evolve and with time, get earthier (like truffles) and spicy (like licorice or mellow spice), and the texture is velvety. “Morgonner”, or to “Morgon” is a local word that describes how these wines evolve.   Régníe is full-bodied but not as ageworthy as the others in this category. The wines taste like tart cherry, raspberry, red currant, plum, blackcurrant, blackberry aromas. Acidic, mineral, spice, some tannin   Food for heavier styles:  Steak, mushroom-based dishes, eggplant-based dishes with herbs and pepper, strong cheeses, pizza with meat toppings, tuna, salmon, lentils, black bean burgers, and anything with garlic.   Food for medium to light styles:  Brie, anything with garlic, salmon, cod with garlic based sauces, turkey burgers with savory notes, dishes with scallion/onion as a main flavor, Thanksgiving fare, bacon dishes, pork with fruit glazes (fruitier wines).   If you have not tried these splendid Cru, go out and get the one that sounds the best to you immediately. These are wines to discover. Once you do, you’ll drink them forever!   ________________________________________________ Thanks to our sponsors: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople      Wine Access   Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps.   Sources: https://cluboenologique.com/story/welcome-to-the-new-burgundy-chablis-out-beaujolais-in/ https://www.beaujolais.com/en/ https://www.discoverbeaujolais.com/

In this bonus episode of the VinePair podcast, Adam and Zach are joined by winemakers Michel Gassier (Domaine Gassier) and Franck-Lin Dalle (Chateau de Campuget) to discuss Costières de Nîmes, an ancient wine-producing appellation within the Rhône Valley which highlights its proximity to the Mediterranean and similar soil structure to Châteauneuf-du-Pape. Topics include the history of the region, local cuisine, and what wine drinkers can expect from a bottle of Costières de Nîmes.This episode is sponsored by: Costières de Nîmes See acast.com/privacy for privacy and opt-out information.

Le 31 octobre dernier, les restaurants fermaient leurs portes pour raisons sanitaires et pour une période indéterminée. Quelques jours avant, j'avais la chance de goûter les plats d'un incubateur de chefs parisien dénommé For the Love of Food. J'ai donc décidé de vous faire partager cette expérience culinaire exceptionnelle en vous décrivant les plats que j'ai eu le plaisir de découvrir et en demandant à François Surget, œnologue caviste et producteur, de nous conseiller sur les vins qui s'accorderaient le mieux avec ces plats. Pour une expérience plus complète, n'hésitez pas à jeter un œil sur le compte Instagram ou Facebook de 20 Divin, vous aurez ainsi l'occasion de voir ces fameux plats et les vins les accompagnant. Bonne dégustation

What is an appellation exactly? I means one thing in general and many things when getting down to specifics. Sound confusing? It can be but in the episode we break it all down for you. See acast.com/privacy for privacy and opt-out information.

This week, we talk about ancient puns, trust in intentional living communities, the fallacy of safety, and and a cool crocodile. Plus, Lulav really enjoys some fanfiction and does some sewing. Full transcript available here. The fanfic that Lulav re-read recently and was inspired by is Truth and Measure by Telanu on Archive of Our Own. Also, props to SR Harris, the fabric company that we shopped at for Lulav's T-shirt quilt. This week's reading is Ezekiel 28:25–29:21. Next week's reading is Jeremiah 46:13-28.Support us on Patreon or Ko-fi! Send us questions or comments at kosherqueers@gmail.com, follow us on Twitter @kosherqueers, and like us on Facebook at Kosher Queers. Our music is by the band Brivele. This week, our audio was edited by Ezra Faust, and our transcript was written by Reuben Shachar Rose. Our logo is by Lior Gross, and we are not endorsed by or affiliated with the Orthodox Union.Support the show (http://patreon.com/kosherqueers)

This week we feature not one but two guests to discuss collective action in the Australian and New Zealand Fine Wine scenes, and whether they can become a model for the future. Andrew Caillard MW, founder of the Langton's Fine Wine classification looks at what brings organised gatherings together and walks us through colonisation and how its impact is still felt today. Peter McAtamney, principal of Wine Business Solutions, then shares inspirational ways to rise above self-interest. He defines what the “common good is” and illustrates how the Fine Wine community can benefit from collaborative working.

Quel événement de renommée mondiale a lieu le 3ème dimanche du mois de novembre en Bourgogne ?  Pourquoi appelle-t-on parfois le Pinot Noir un « crève-cœur » ?  Vous le saurez en écoutant cet épisode consacré à l'autre cépage phare de la Bourgogne et aux spécificités de cette belle région : les climats, les millésimes, les accords mets et vins.  Il sera aussi question de profils de consommateurs de Bourgogne et l'on ne pouvait conclure sans quelques bonnes adresses de François Surget et une dégustation d'Aloxe-Corton. A votre santé et bonne écoure

85% des français ne savent pas ce qu'est un vin bio. Dans cet épisode enregistré fin 2019, François Surget,  œnologue, caviste et producteur va nous expliquer ce qu'on entend par vin biologique, biodynamie et vin naturel.  Foire aux vins, caviste, producteur ? On verra également où acheter son vin. Et François nous partagera les critères à prendre en compte pour évaluer et apprécier un vin, de l'examen visuel et olfactif à la dégustation proprement dite. Bonne écoute

The Mâconnais is the southernmost area of Burgundy, known for excellent Chardonnay. Although it's often overshadowed by the other parts of Burgundy and only given credit for AOC Pouilly-Fuissé, this picturesque and historic Chardonnay-dominated region has some of exciting appellations you should seek out to see what Mâcon is capable of (hint: a lot, at great prices to boot!) Source: Vins de Bourgogne   Here are the show notes:  Mâcon location: The Mâconnais is located between the Côte Chalonnaise and Beaujolais in Burgundy. It is a transitional area between the north and south of France, where the climate starts to warm a bit, and plusher, fuller styles of wine are possible. The vineyards are on a long strip between two valleys split by the Saône River in the east as it flows south to meet the Rhône and Grosne River in the west. The Mâconnais has 3,345.82 ha/8,268 acres of vineyard over rolling hills that intersperse with pastures, orchards and other agriculture. Chardonnay represents 80% of all vines planted in the region. Reds are made of Gamay and Pinot Noir. Mâcon covers wines of white, red, and rosé.     History Vines have been here since Gallo-Roman times but viticulture took off with the Abbey of Cluny, a Benedictine monastery founded in AD 910. These monks were dedicated to viticulture and were responsible for spreading it all over Europe: The order of monks from Cluny at its height had 20,000 monks in 2,000 dependent monasteries from Portugal to Poland. In response to the success of Cluny, the Cistercian Abbey of Cîteau, equally influential in wine, began in 1098.The monastic influence lasted through 15th -16th centuries, but as that tradition waned, so did the demand for wines from the homeland at Cluny in the Mâconnais. Historically reds were favored for wine (there is a lot of Gamay, since Mâcon was not part of the Duchy of Burgundy and hence it was never outlawed to grow it here as it was farther north), but whites began to increase in popularity after phylloxera in the 1870s. Still, even in 1952, over 60% of the wine was red Source: Vins de Bourgogne Mâcon Location/Land The Mâcon is separated by a series of parallel faults, many vineyards like on north/north-westerly or south/south-easterly exposure. To the southwest of the town of Tournus,there are little valleys that are great for vines. To the south the hills open to an area that has two rocky outcrops, the most important being Vergisson and Solutré – the lower slopes of these rocky peaks is the best area in the Mâcon. Soils range from limestone to flinty clay with sandstone pebbles, and schist. This is a sunny area with warm summers and a risk of spring frosts. Source: Vins de Bourgogne   The Appellations  Mâcon Appellation This broad appellation makes red, white, and rosé from anywhere in the Mâconnais. The main grapes are Chardonnay for white, and Gamay and Pinot Noir for the reds and rosés, although most of the Pinot Noir is used for general AOC Bourgogne rouge. Lots of other regional wines are sourced from here – Crémant, Bourgogne Passe-tout-grains and Bourgogne Aligoté. Since many wines classify for the higher specificity Mâcon-Villages, the Mâcon appellation is used far less. They are easy drinkers -- the white is Chardonnay, red Gamay and Pinot Noir.   Macon-Villages If a wine is harvested within a specific commune, producers can use the word Villages on the label. The best comes from a delimited region of dozens of villages in the southern section of the Mâcon – from the town of Chardonnay down to the border with Beaujolais. The limited amount of red is mainly Gamay and is fruity, violet scented, and fill. The reds are simple and easy to drink. The rosés have similar flavors to the reds, but are acidic yet mouth filling. Mâcon Villages Blanc are reliable Chardonnays with good acidity and honeysuckle, apple, and some grassy/shrubby notes. Like everything in the Mâconnais, the flavors will vary based on village/terroir and the winemaker. A higher and more reliable version of Mâcon-Villages is Mâcon plus the name of the village. These include: Lugny, Mancey, Milly, Lamartine, Péronne, Pierreclos, Prissé, La Roche-Vineuse, Serrières, Saint-Gengoux-le-National, Verzé. Best villages are usually Lugny or Prissé A lot of wine sold to big merchants. Good producers: Joseph Drouhin, Louis Latour, Verget     Pouilly Fuissé AOC Pouilly-Fuissé was created in 1936. It was well known as an excellent collection of sites and regulators chose land for the appellation that was covered in the best soil -- clay with limestone base. It was decided that there would be no Premier Crus and there are none to this day. Pouilly-Fuissé is a large appellation: 1,871 acres of vineyard land, which yield about 400,000 cases per year. Located between the cliffs of Solutré and Vergisson lie the villages: Solutré-Pouilly, Fuissé, Vergisson and Chaintré. They vary in rainfall, climate, altitude but the best vines grow on lower slopes of the two cliffs, where sun exposure and diurnals are ideal. Slopes face east and southeast and some are northwest facing and rise to altitudes of 200m/650 ft to 300m/984 ft. The wines range greatly in this appellation both because of varied terroir, and because of diverse winemaking techniques. The best is known to be a little smoky not from oak, but from terroir. The Chardonnays can range in flavor – those aged in stainless steel or concrete egg are like apple, citrus, and peach with good acidity. If oak aged and quite ripe, they may be more like honey, pineapple, nuts, and butter. In bad examples, the oak overcomes the fruit. Some are ull and rich in flavor and soft in texture, and can have alcohol levels exceeding 14% ABV. Top Producers: Olivier Merlin, Jean Rijckaert, Chateau Fuissé, Verget Source: Vins de Bourgogne  Pouilly-Loché One of the smallest of appellations Bourgogne in terms of land, this is an historic area with an east-facing hillside overlooking the Saône. There are some older soils north of the village of Loché with schist and sandstone, and in the south there is heavier, mineral rich soil. Although these Chardonnay-based wines are floral and peachy, and can be acidic and refreshing, the quality and flavor varies because the terroir varies so much.   Pouilly-Vinzelles This appellations shares an East-facing slope with Chaintré (in Pouilly-Fuissé appellation) and is near the big rock of Solutré. Much like Pouilly-Loché, soils vary – so the wine will taste different depending on whether the vines are planted on upper or lower slopes. They are similar to those of Pouilly-Loché, but can take on fuller brioche and almond notes if from those heavier soil types and if oak aged. Older wines (5+years) can even gain mushroom and earth notes.     Saint-Véran AOC: A top appellation and a great value Gaining its AOC in 1971, Saint-Véran forms a belt around Pouilly-Fuissé. It is 1,590 acres, slightly smaller than Pouilly-Fuissé, which splits Saint-Véran into two areas, both of which lie on the slopes of the rock of Solutré. The old fossilized limestone soils on the west side create lighter wines than those on the eastern slopes, which are made up of marly limestone, clay, and flint. Lower in altitude than others, with some flat areas, parts of Saint-Véran overlap Beaujolais, particularly St. Amour (a cru of Beaujolais), which usually uses the Saint-Véran appellation for its whites. These wines are acidic with smoke, white flower, peach, pear, and pineapple aromas and flavors. Oak can make the wine a bit nutty nuttiness. These wines are a bit zippier than those of Pouilly-Fuissé Top Producers:  La Soufrandiere, Domaine Cordier Source: Vins de Bourgogne   Viré-Clessé - High quality appellation A high-quality appellation formed from the top two of the Mâcon-Villages, Viré and Clessé, this appellation is a baby – it was created in 1999. With limestone hills and chalky clay soils, these vines grow on hills and include white wines of Chardonnay only. The wines range from smoky and balsamic to citrusy, herbal, minty, and acidic. There can be oak treatment on the wines, which can add notes of nuts and butter, but these are generally acidic, great value Chardonnay (good ones start under US$20). Top Producers: Domaine de la Bongran, Domaine Andre Bonhomme, Domaine des Heritiers, Chanson Source: Vins de Bourgogne Here is a great video on the Mâconnais from Vins de Bourgogne   _________________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range).  They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!  Check it out today! www.wineaccess.com/normal    Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!  Get your copy Wine For Normal People Book today!   

The cannabis industry saw SB67 pass on September 30th which expands geographical indicators and mandates that cannabis appellations be grounded in terroir. If you need help with your cannabis business, then please reach out to us at https://greengrowthcpas.com/get-started/ or call 800-674-9050. Cannabis lawyer Omar Figueroa explains how this appellation of origin can be used as […] The post SB67 – California Cannabis Cultivation: Appellations of Origin appeared first on GreenGrowth CPAs.

The cannabis industry saw SB67 pass on September 30th which expands geographical indicators and mandates that cannabis appellations be grounded in terroir. If you need help with your cannabis business, then please reach out to us at https://greengrowthcpas.com/get-started/ or call 800-674-9050. Cannabis lawyer Omar Figueroa explains how this appellation of origin can be used as […] The post SB67 – California Cannabis Cultivation: Appellations of Origin appeared first on GreenGrowth CPAs.

The cannabis industry saw SB67 pass on September 30th which expands geographical indicators and mandates that cannabis appellations be grounded in terroir. If you need help with your cannabis business, then please reach out to us at https://greengrowthcpas.com/get-started/ or call 800-674-9050. Cannabis lawyer Omar Figueroa explains how this appellation of origin can be used as […] The post SB67 – California Cannabis Cultivation: Appellations of Origin appeared first on GreenGrowth CPAs.

In this episode we are joined by Terra Carver and Natalynne Delapp of the Humboldt County Growers Alliance.Listen along as we look forward to the future of craft cannabis, appellations, and legislation. www.hcga.co@hcga_humboldt

A new campaign is urging French people to eat more cheese because its sales have plummeted, and producers have been left with an overstock of the product. The French dairy industry started the campaign called “Fromagissons," which means “Let's act for cheese.” Michel Lacoste, president of the National Council of Appellations of Dairy Origin, said that it is a patriotic duty for the French to support the cheese industry because cheese is an important aspect of the French culture. According to Lacoste, the current global health crisis has resulted in an excess supply of over 2,000 tons of cheese.  Based on reports, sales of cheese have gone down by 60% because of the closure of restaurants and markets. Lacoste added that many people avoided buying cheese and prioritized purchasing essential goods instead when the outbreak began. Because of this, producers might end up with around 5,000 tons of unsold cheese in total. In response to the situation, the European Union (EU) has decided to pay French farmers to store around 18,000 tons of cheese while many establishments are still closed. However, producers argued that this action will not address the issue of oversupply, which will only be resolved when cheese becomes available in the market again. To address this issue, farmers have urged the EU to let them reduce production and be compensated for the missed income due to the pandemic. A report revealed that dairy farmers have resorted to producing butter, cream, and milk to continue earning income. Despite this action, the dairy industry will continue to suffer if French people do not consume more cheese.

DEM Pure Educational Series this week will discuss Cannabis Appellations: Current Paradigm & Benefits. We will have an online discussion with DEM Pure Certified Farmers, led by Dr. Hollie Hall, about the importance of Cannabis Appellations. *Join us on Thursday, April 16 at 6:30-8:30pm pst as we to learn from DEM Regenerative Farmers about terroir-based Cannabis Appellations. Discussion topics will touch on all aspects of people, place, and plant that a robust Cannabis Appellations programs will benefit.Support the show (https://www.facebook.com/groups/482235631949402/)

Dani Nierenberg talks with Eleanor Kuntz, co-founder and CEO of LeafWorks Inc, to discuss how they want to help customers identify the cannabis they are buying. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Isaiah For You Today 3: Yahweh's Appellations, Continued

Isaiah For You Today 2: Yahweh's Appellations

3: Yahweh's Appellations, Continued by Vince Finnegan (For a higher quality video visit lhim.org/resouorces/classes.php?id=79) Five significant topics are the focus of Isaiah for You TodayYahweh re-revealed - Yahweh was forgotten or rejected by His people for idols. Therefore, He reveals Himself again as was previously done in the Torah. Great insight that will inspire you to exalt our God will be gainedHidden mystery, hidden no more - One of the reasons Isaiah is hard to comprehend is that much of the information was veiled because it was part of the mystery. The Apostle Paul quotes Isaiah 20 times in Romans to unveil the mystery.Jesus the Messiah foretold - Voluminous information about the first and second coming of Jesus the Messiah is part of Isaiah. Some truths are not found anywhere else in the Bible.Extraordinary eschatology - The phrases "in that day" and "on that day" referring to the future occur astonishingly about hundred times. Copious awareness about the age to come will strengthen the anchor of your soul. Sin, consequences, and judgment - Another topic of great concern that has profound impact for us will be presented. Isaiah for You Today can change your life and catapult you into a great relationship with your Father God and your Lord. Isaiah was not only for then; it is for you... To read the rest of the description visit lhim.org/resouorces/classes.php?id=79

2: Yahweh's Appellations by Vince Finnegan (For a higher quality video visit lhim.org/resouorces/classes.php?id=79) Five significant topics are the focus of Isaiah for You TodayYahweh re-revealed - Yahweh was forgotten or rejected by His people for idols. Therefore, He reveals Himself again as was previously done in the Torah. Great insight that will inspire you to exalt our God will be gainedHidden mystery, hidden no more - One of the reasons Isaiah is hard to comprehend is that much of the information was veiled because it was part of the mystery. The Apostle Paul quotes Isaiah 20 times in Romans to unveil the mystery.Jesus the Messiah foretold - Voluminous information about the first and second coming of Jesus the Messiah is part of Isaiah. Some truths are not found anywhere else in the Bible.Extraordinary eschatology - The phrases "in that day" and "on that day" referring to the future occur astonishingly about hundred times. Copious awareness about the age to come will strengthen the anchor of your soul. Sin, consequences, and judgment - Another topic of great concern that has profound impact for us will be presented. Isaiah for You Today can change your life and catapult you into a great relationship with your Father God and your Lord. Isaiah was not only for then; it is for you... To read the rest of the description visit lhim.org/resouorces/classes.php?id=79

Cette série de podcast portrait a pour but de présenter les hommes et les femmes, de France et du monde entier, qui ont impacté le monde du vin à travers les âges. Découvrez ce mois-ci le portrait du père des appellations d’origines contrôlées : le Baron Pierre Le Roy Bonne dégustation

This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Ilaria Bellotti (Cascina degli Ulivi), Stefano’s daughter, in conversation with Alessandro Trezza (Have & Meyer). A talk-tasting.Ask anyone in the natural wine world and they will probably know of the celebrated contadino, Stefano Bellotti. He started making wine in earnest back in 1977 at the age of 18, with the help of an elderly neighbour in Piedmont who showed him how to make wine traditionally – which of course meant naturally. Over the years he grew his 1 hectare of vines into a poly-cultural, self-sufficient haven where he bred animals, grew vegetables, harvested honey, made bread, cheese and of course wine. It became a model of the closed-loop farm – a piece of paradise in the now urban Novi Ligure. A biodynamicist since the early 80s, Stefano was known for his frankness (which occasionally saw him going head-to-head with the Italian authorities), for his welcoming nature, for heading up the grower association Renaissance des Appellations in Italy, for his delicious, wholesome produce, and of course for his incredibly complex, long-lived, upfront, no nonsense, authentic wines. He sadly passed away in September 2018 but is succeeded by his daughter Ilaria who has taken over the reins at the farm. Join us for an exceptional comparative tasting of Stefano’s wines, featuring 4 pairs of vintages past, each a decade apart, and learn more about the life of this extraordinary man.This tasting will feature the following wines:Filagnotti 2002 vs 2012Montemarino 1998 vs 2008Nibio 2001 vs 2011Barbera Mounbè 1996 vs 2006Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.HRN On Tour is powered by Simplecast.

Leading Irish grocer Dunnes Stores recently brought in a range of white wines from the Reine Pedauque stable in Burgundy. In this podcast Savinien Legelaux from Reine Pedauque guides us through the delights of the label and of Burgundy itself.  Wine, Food and Passion. Enjoy Burgundy is a place in Eastern France where magic happens! With just two principle (Chardonnay and Pinot Noir) and two minor grapes (Aligote and Gamay) winemakers manage to make extremely fine wines. We need to bear in mind that Burgundy is quite long and very narrow. Its vineyards are cooler in the north than the south and cross over a multitude of slope types each sitting on top of a wild assortment of fractured geologies. Over the years the vineyards of Burgundy have been analysed and divided into smaller and smaller of Appellations.  Does all of this confuse us? Not a bit of it - so long as we get to taste wines from the region at an affordable price. Thanks Savinien.  

David's excitement at another bibulous session, Chez Yapp, is mitigated somewhat by Jason's announcement that the theme for the podcast is small appellations. After his first sip of the morning, however, he realises with great relief, that the next twenty minutes will be more hedonism than hectares. Jean Luis Thiers' St. Peray 'Tranquille' is nutty, fruity yet dry, with the enviable distinction of being both rare and good value for money. Next up, from Palette, is an exceptional Chateau Simone Blanc 2015. This limpid, straw-coloured blend from the chateau's ancient vines leaves David tonque-tied, but what can you say about one of France's great gastronomic wines apart from 'Santé'? Bellet, The Urban Appellation of Nice, is Jason's next diminutive wine region. The Dalmasso's Domaine De La Source, 2015 is a beautifully evolved red that the well-informed, well-heeled locals are more than happy to keep to themselves but you can trust Yapp Brothers to have charmed them out of a few cases. An aromatic red from Domaine Pieretti's 11 hectares of Corsican heaven is Jason's last offering. This garnet-coloured, berry-flavoured beauty epitomises all that is good about small production wine growers; skillful devotion, intimate knowledge and a strong sense of terroire.

In this first chapter we will try to differentiate the Agave distills, uncover some myths, and explain how to drink it. We will give some information about the Appellations of origin and explain a bit about the complexity and variety of the Agave plant.

There's no better way to get a taste of the Mendocino cannabis culture and heritage than to smoke with Swami and Nikki, founders of the Swami Select brand of cannabis. Swami Select mindfully cultivates cannabis under full sun, moon, and starlight in the heart of northern California's Emerald Triangle. Explore the importance of Appellations and sun-grown organic cannabis and the history + future of the culture and industry. Check the Potcast 60 show notes at casuallybaked.com for pics and Swami's tutorial for rolling a proper swami-joint. Connect on social @casuallybaked | @SwamiSelect

Caroline Dessort tells us about two Spanish wine appellations, Yecla and Jumilla, located in the Murcia region in Southern Spain.

Si tu veux être apte à être utilisé par Dieu, tu dois connaître l’œuvre de Dieu ; tu dois connaître le travail qu’Il a fait précédemment (dans le Nouveau et l’Ancien Testament) et, en outre, tu dois connaître Son travail d’aujourd’hui. Autrement dit, tu dois connaître les trois étapes de l’œuvre de Dieu au cours […]

Au début, avant de commencer officiellement Son ministère, comme les disciples qui Le suivaient, Jésus aussi assistait parfois à des réunions, chantait des hymnes, rendait louange et lisait l’Ancien Testament dans le temple. Après Son baptême, l’Esprit descendit officiellement sur Lui et Il commença à travailler, révélant Son identité et le ministère qu’Il devait entreprendre. […]

Les femmes sont à l’honneur dans cet épisode en préambule de la Journée Internationale de la femme. La Cuisine Française regorge de recettes aux noms de femmes et c’est de cela dont on vous parle aujourd’hui. Il fût une époque durant laquelle il était courant de rendre hommage aux célébrités en donnant leur nom à […] L’article Épisode 73 : Les appellations culinaires dédiées aux femmes. est apparu en premier sur Parler Cuisine Podcast.

Stephane Le May tells us about Chateau Turcaud and we taste two vintages of his top white wine Cuvee Majeure.

Frederic Roger from Planet Bordeaux talks to us about the key Bordeaux appellations, the rules, the grapes and the wines.

Isaiah 11: 2 The Spirit of the Lord will rest on him— the Spirit of wisdom and of understanding, the Spirit of counsel and of might, the Spirit of the knowledge and fear of the Lord—

Non, les vignerons et propriétaires de domaine dont nous allons vous parler ce soir n’ont pas de compte offshore ni de sociétés-écran installées dans les paradis fiscaux. Vous l’aurez deviné, le sujet du jour n’est donc pas le Bordelais mais un vignoble beaucoup plus modeste et restreint. Ou plutôt quatre vignobles, pour être précis : les Côtes d’Auvergne et Saint-Pourçain pour la région Auvergne ; les Côtes Roannaises et les Côtes du Forez pour le département de la Loire. Des vins qui souffrent toujours de terribles préjugés de la part des consommateurs français et qui doivent compter souvent sur l’export pour se vendre. Nul n’est prophète en son pays. Mais comme ailleurs dans les vignobles de taille réduite, les choses évoluent : une nouvelle génération motivée prend le dessus. Tout reste à prouver sur ces jeunes appellations qui sont toujours dans une phase fragile de renaissance et qui ont décroché leurs AOC plus ou moins récemment : 2010 pour les Côtes d’Auvergne, 2009 pour St Pourçain, 2000 pour les Côtes du Forez et 1994 pour la plus ancienne avec les Côtes Roannaise… Mais comme nous allons le constater au cours de cette émission, c’est parfois hors-appellation que les vignerons d’Auvergne et de Loire proposent les plus belles avancées. Car le cahier des charges des Appellations d’Origine Contrôlé reste stricte, parfois absurde : on empêche les vignerons de travailler avec des cépages ancestraux et locaux et on les empêche de sortir du lot en proposant des vins originaux. Le département du Puy-de-Dôme est justement un haut-lieu du vin naturel avec des vignerons qui travaillent 1 à 5 hectars, souvent en Vin de France, et qu’on retrouve d’ores et déjà sur quelques tables parisiennes et chez quelques rares cavistes. De là à convaincre les non-initiés, le chemin est long. C’est donc la mission que s’est donné les Coudes sur la Table ce soir : vous donner envie de découvrir ces régions ou le gamay et le pinot noir donnent des vins frais et réjouissants, des vins rouges glouglous adaptés aux étés lourds qui nous attendent. Les invités : François Morel, grande plume du vin, auteur de divers ouvrage dont "Le Vin au Naturel" et ex-rédacteur en chef de la revue de référence Le Rouge et Le Blanc. Sonia Lopez-Calleja, ethnologue, critique vin et spécialiste des vins du Puy-de-Dôme et de la Loire. Interventions téléphoniques : Jean Teissèdre, vigneron de St Pourçain, à la tête du domaine des Bérioles. Florent Barichard, vigneron de St Pourçain, à la tête du Domaine des Terres d'Ocres. -- Une émission préparée et présentée par Louis Michaud, avec la participation de Fabrice Tessier et Thomas Wolfman.  

Savez-vous comment classer les vins ? Tous les vins sont hiérarchisés suivant un système bien réglementé, qu'il vous faut connaître en tant que dégustateur. Vous allez apprendre les règles de cette classification, en 10 minutes chrono ! Dans cet épisode : * Les 2 catégories à connaître pour s'y retrouver dans les vins * Appelation, IGP, Cru, ... Les clés pour y voir plus clair ! * Ce que vous devez savoir pour interpréter l'étiquette du vin. Pour aller plus loin, téléchargez le guide de dégustation ici : http://www.le-vin-pas-a-pas.com/comment-deguster-le-vin/