Podcasts about Arneis

Known as “little rascal” in the local Piemontese dialect, this unique Italian white wine is elegant, rich, and flavorful. We usually prefer our white wines to be crisp and acidic, but we really enjoyed this rounder wine, and we think that Chardonnay lovers may find this to be a good option. In this episode we explore just exactly what Arneis is, and we found two nice Arneis wines worth seeking out that won't put a dent in your pocketbook. We also talk about the number 13 being lucky in Italy, and how the United States once tried to move to the metric system in the 70's. We also talk about the “evil eye” in Italian and why Joe is sweaty - look, you just have to listen in to find out why these things even come up. It's too hard to explain here. Wines reviewed in this episode: 2022 Cantine Elvio Tintero Langhe Arneis, 2023 Luca Bosio Langhe ArneisSend us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

In Italy's Piedmont region, a new generation of winemakers is challenging centuries-old traditions. With an eye on sustainability and a thirst for innovation, these winemakers are crafting wines that reflect the region's unique terroir in bold and unexpected ways. In our latest episode of Wine Talks, we sit down with Paolo Scaiola, the talented young winemaker at Tenuta Carretta in Piedmont. With experience spanning from Sonoma to Western Australia, Paolo brings a fresh perspective to this historic estate. He's blending centuries-old traditions with modern techniques to create unique expressions of classic grapes like Nebbiolo and Arneis. From experimental sparkling wines to high-altitude Riesling plantings, Paolo shares the cutting-edge projects that are pushing Piedmont's boundaries. We also discuss how climate change is reshaping vineyard practices and the diverse terroirs that make Piedmont's wines so special. Watch the video to expand your wine knowledge and discover how innovation is shaping the future of wine.   Key Takeaways: Introduction (00:00) Studying viticulture in Turin and Alba (03:08) Working at wineries in Sonoma County and Western Australia (04:19) Making sparkling wine from 100% Nebbiolo (11:06) Climate change impact on grape growing in Piedmont, Italy (33:16) Winery experimenting with high-altitude Riesling plantings (49:46) Carbonic maceration for Nebbiolo in Sonoma (59:04) Balancing tradition and innovation in Piedmont winemaking (1:00:18) Differences between Roero and Langhe terroir (1:05:48)   Additional Resources:

Vino Bianco de Roero.

Don Chigazola Don Chigazola has brought wines from Friuli today on California Wine Country with Steve Jaxon and Dan Berger. Friuli is the region of Italy in the north-east, bordering on Slovenia. He has been on the show several times, most recently on this March 2022 episode all about wines from the Alto Adige region. Don begins by retelling the story of how his company Chigazola Merchants works. He travels the back roads of Italy looking for small local producers of unique local wines. He tells about asking the local people who makes the best wine, then he follows the trail to find them. Once he finds the ones he wants to import, he begins the process which takes several months, for the wine to arrive. Don Chigazola really does have the coolest job in the world and it's an inspiring story. Today Don has brought three wines from the Traverso family vineyards in Friuli: Friulano, Sauvignon Blanc and Pinot Grigio. The Traverso family was on CWC, the last time was this episode in May of 2019. Friuli Wines These wines come from the Traverso family vineyards in Friuli, which are located in the region called Colli Orientali. That means "Eastern Hills" in Italian. This hilly region is warm during the day and gets cold at night. The soil is gravelly and so the vines have to struggle and send down deep roots. These conditions favor the development of good acidity which characterizes Italian whites. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. The Friulano is an example of an Italian regional specialty. They also taste a Sauvignon Blanc which has a different character than the ones we are used to, from California or New Zealand. That is due to Friuli's unique growing conditions. There are 20 regions in Italy and each one famous for one, two or sometimes three major varietals that thrive there. There are 600 varietals grown in Italy, and over 100 kinds of white wine. They are all quite different than the same ol' French varietals we are used to drinking in California, as these three wines demonstrate. Arneis is an example of a white wine from Piemonte that is delicious but simply now known in the US. Don Chigazola explains that a lot of his wines are not famous outside of Italy. He enjoys having the role of a wine educator and a represenative of the families that make the wine he chooses to distribute. He takes care to send ancillary materials that come with the shipments which explain about the wines. The third wine they taste is a Pinot Grigio. This is an Italian style, with a little bit of white wine tannin in the aftertaste. This varietal is the largest selling export product and not all of it is as good as this one.

Arneis is a soft and fruity white from Piedmont, where it has been gaining traction with the locals who love its easy drinking character.See omnystudio.com/listener for privacy information.

Arneis is a soft and fruity white from Piedmont, where it has been gaining traction with the locals who love its easy drinking character.See omnystudio.com/listener for privacy information.

Es ist mal wieder an der Zeit, ein paar Grundlagen zu klären. In dieser Folge: Wie wird eigentlich Rotwein hergestellt? Kleiner Spoiler: Gar nicht so anders als Weißwein. Aber was sind die feinen Unterschiede bei der Produktion von Merlot, Trollinger & Co. Wie gut, dass wir eine Expertin für solche Fragen haben. Lou steht Dir in dieser Folge von Cheers Rede und Antwort. Wein der Woche: Marissol Dao Reserva http://bit.ly/3xlY6Qs http://bit.ly/3xlY6Qs Dieser trockene Rotwein begeistert mit verlockenden Aromen von Waldbeeren und einer zarten Würze, begleitet von einer dezenten Schokoladennote. Seine geschmeidigen Tannine verleihen diesem gut strukturierten Reserva einen seidigen Charakter. Frage der Woche: Welche Weine haben wenig Säure? „Über das Thema „Säure im Wein“ haben wir in einer unserer ersten Folgen schon gesprochen. Die Säure im Wein wird durch sehr viele Faktoren beeinflusst. Weine aus Rebsorten, die von Natur aus eher weniger Säure haben, sind z.B. Gutedel, Müller-Thurgau, Grauburgunder, Arneis oder Neuburger. Bei Rotwein sind es z.B. Primitivo, Malbec oder Merlot.” - Lou Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein: https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gern an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gern auf Instagram: https://www.instagram.com/cheers_weinpodcast/

Dan and Don. While The Drive and California Wine Country are on Summer vacation, there is no new show again this week, so here is a repeat of an episode recorded on June 22, 2022, featuring Don Chigazola of Chigazola Merchants, importers of selected Italian wines. Cheers, and cin-cin! Piemonte wines are on the table today as Don Chigazola is back on California Wine Country with Steve Jaxon and Dan Berger. He has brought some wines from Piemonte (the region in northwest Italy located south of Switzerland and east of France). His company Chigazola Merchants imports unique wines produced in the various regions of Italy. They travel back roads in Italy and meet the local people in order to find the best long-established producers. These wineries are mostly small family operations making the wines that are traditional in that region. They taste a lot of wine and meet a lot of people and they build relationships with the ones that make the best wines, which they will import. They work with 12 different families, soon to be 13, in 10 different regions. On these previous editions of California Wine Country, Don Chigazola showed white wines from various regions of central Italy, and once specifically from Umbria. Today he has brought wines from Piemonte (which is also known for truffles). Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Traveling the Back Roads of Italy They just got back from almost a month in Italy, hunting for Riesling in the northeastern province of Alto-Adige. There he found a new producer and he hopes to have their wines in California by the end of the year. They make Riesling, Silvaner and Kerner. The last of those two are not well known over here at all. Their travel patterns to Italy were somewhat interrupted during the pandemic. Vinitaly is a Verona-based international wine show, which takes place annually in April. There are more than 6,000 Italiain producers showing their wines there. Don also attends this show to find leads. Chigazola Merchants is a small operation. They typically import 300-500 cases per year, into Sonoma County. That qualifies them as a micro-importer. They are going back to Sardinia in September. Cannonau is a big red from Sardinia, and Vermentino is a tasty white wine produced there (and also in Tuscany and Liguria). Dan Berger points out that these wines are not going to be known or reviewed by the mainstream press and commercial outlets. He is a direct importer, so his prices will not be marked up as much as the national distributors do. Piemonte wine tastings A varietal called Langhe Arneis is the first tasting. This comes from the Pola family in the village of Neve, in the Barbaresco district. It is called Fontanabianca, which means white fountain. There is a fountain on their property whose water is white due to the minerality. This wine is “poco mosso” which means it has light natural bubbles. It ls light and easy drinking but also has good acidity so it pairs with food. Don likes it alone or with salads and soups, or light meats or spaghetti alle vongole. Dan Berger explains that they figured out how to make good wine from Arneis after stainless steel tanks came on, which lets you keep it cool. The two titans, Barbaresco and Barolo, are both based on Nebbiolo grapes but the two areas have very different terroir. First they taste a Barbaresco, which must be held for a full two years. It is supposed to be a light color. It is like a daily drinking wine but it will also stand 6-8 years in the cellar. Michele Pola, the winemaker, recently took over from his father. The other big red is a 2017 Sobrero Barolo, “the wine of kings and the king of wines.” Barolo has more of a “leather belt” character. It is big, dark and lush. Barolo's weather and soil are completely different so the Nebbilo grape expresses very differently than Barbaresco. (Nebbiolo the name comes from the Italian word neb...

Maria Valetta, wine educator, and certified sommelier, also known as Maria The Wine Blonde, and Robert Tas review the wine list at Lago restaurant in the Bellagio Hotel, a special Italian hot spot with fountain views. The menu reflects the regional cuisine of Italy and the wine list offers carefully selected bottles from various regions of Italy but also noteworthy wines from all over the globe. Maria helps you decide what to pair with the menu including a stellar Barolo with the mushroom risotto, a wine whose vines grow on lava flow, and a mineral-driven fresh white, that is perfect to pair with seafood pastas. Wines reviewed include: 2020 Cordero de Montezemolo, Arneis, Piedmont 2019 Edge, Cabernet Sauvignon, Alexander Valley  2019 Greg Linn, Langhe Nebbiolo For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Michaela Quinlan, certified sommelier, and Robert Tas explore the wine list at The Federal where white table elegance and an innovative “new American” cuisine with Italian and French influences ensure an enjoyable and memorable dining experience, but let's not forget the wine. The extensive wine list features half bottles, magnums, stand-out value wines, and excellent dessert wines, and fortunately, Michaela is here to help point out the bottles that will pique your palate and tickle your taste buds. Wines reviewed include: 2021 Castello di Neive, Montebertotto, Arneis, Italy 2017 Robert Foley, The Griffin, Red Blend, Napa 2019 Domaine Christian Moreau 1er Cru Chablis Vaillons, Burgundy  For more information on today's episode, and the wines you love to love, visit www.corkrules.com.  

Cinque Quinti nasce dalla passione di cinque fratelli, Fabrizio, Martina, Michele, Francesca e Mario, che hanno deciso di portare avanti l'azienda famigliare nata quattro generazioni fa, con un tocco fresco e innovativo. Il nome nasce proprio da qui, siamo cinque fratelli ognuno dei quali con le proprie idee e le proprie capacità ha dato e darà il suo contributo per far crescere l'azienda e raggiungere l'obiettivo comune.Fabrizio e Michele, che della passione per la terra tramandata dal nonno e dei colori magici delle nostre colline ne hanno fatto il loro stile di vita, hanno preso in mano l'azienda nel 2008, espandendo la proprietà terriera di 10 volte. Cento ettari di cui circa la metà è dedicata ai vitigni. Barbera, Cortese, Grignolino, Pinot Nero, Arneis, Bonarda, Nebbiolo, Cabernet, Sauvignon, Chardonnay, Syrah, Freisa, Dolcetto. Una vera e propria esplosione di profumi, sfumature e sapori. Il più piccolo, Mario, dopo il diploma presso l'Istituto Agrario di San Martino, è partito per la lontana Australia per un'esperienza di viaggio e di lavoro unica a stretto contatto con diverse realtà vinicole locali.L'azienda agricola Fratelli Arditi - da non confondere con l'azienda "Arditi Fratelli" che ha in gestione la Cantina Sociale del Monferrato - intinta dall'arte della tradizione e dai veri valori che si respirano a Cella Monte (entrato fra i Borghi più Belli d'Italia a Luglio 2018), fino ad oggi si è concentrata sulla vendita della materia prima, conferendo le uve a produttori locali.Nel 2016, è nato il marchio Cinque Quinti e l'azienda ha visto il sogno di una produzione propria prendere vita, con la realizzazione del primo vino rosso prodotto con uve della vendemmia 2015. Un vino da tavola, dal colore rosso intenso e un sapore corposo e ricco che riempie la bocca. E' proprio qui che sono entrate in gioco anche Martina e Francesca, che si sono occupate di creare tutta l'immagine coordinata del marchio, così come il sito e le pagine social.Un ufficio a cielo aperto, dove i fogli si trasformano in foglie, i tasti del computer in forbicioni, le scrivanie in trattori. Un lavoro duro che richiede dedizione e impegno costante, pazientemente supportato anche dai nostri genitori, Giuseppe e Manuela. Tutto racchiuso in una bottiglia che speriamo possa diventare vostra compagna di chiacchere, confidenze e risate.

Im Wein-Speedtasting haben wir heute San Silvestro Roero Arneis Piemont 2021 Italien. Der Wein ist erhältlich bei www.silkes-weinkeller.de/vierflaschen

Welcome to Episode 1206 Stevie Kim moderates Clubhouse's Ambassadors Corner – In this episode Arlene Oliveros interviews Francesca Vaira. These sessions are recorded from Clubhouse and replayed here on the Italian Wine Podcast! Listen in on this series as Italian Wine Ambassadors all over the world chat with Stevie and their chosen wine producer. Which producer would you interview if you had your pick? Guest-Moderator Co-Moderator - Arlene Oliveros is a Filipino-Canadian Chef , Certified Sommelier and serial entrepreneur behind World of Wines Canada and skincare company Fraiche Vinotherapy and Enocosmetics. This year, she started her own vineyard project in the Philippines and launched Olive Rose Farmhouse, a terroir-focused restaurant, wine bar and bottle shop. Always driven by a “Higher purpose” in life, her business ecosystem transforms Philippine communities by creating more jobs and opportunities for underprivileged farmers, fishermen and artisans. She influenced Philippines' first investments on vineyards and now impacts the viticultural landscape by encouraging a shift from table grapes to wine grape cultivars. In 2019, she received the 100 Most Influential Filipina Women in the World Award for her trailblazing career in wines and as a Thought Leader and Innovator of sustainable Vitis Vinifera skincare Fraiche. She is the curator of The Food and Wine Guru, a digital platform for food and wine connections that are kind, more “human”, meaningful and purpose-driven. To learn more visit: Facebook : Arlene Oliveros ; The Food and Wine Guru Instagram: @thefoodandwineguru ; @pinaysomm Twitter: Arlene Oliveros @pinaysomm LinkedIn: Arlene Oliveros Website : http://www.oliverose.ph About today's guest producer: Francesca Vaira and G.D. Vajra Wines represents one of the most important winemaking families of Barolo and refers to herself as the “front woman” of G.D. Vajra Barolo. The Vaira family— Francesca with siblings Giuseppe & Isidoro and parents Milena and Aldo refer to themselves as instruments of nature and have been cultivating native grapes from a farm owned by their family since the 1920s. The family patriarch Aldo Vaira is lovingly referred to as the “artisan of the land” and pioneered organic viticulture in the 1970s. He is a revered Barolo traditionalist and an exemplary viticulturalist who witnessed the early years of discovering some of Piedmont's indigenous grapes including Arneis, Favorita and Nascetta. The Vaira Family is passionately dedicated to sustainable organic vineyard practices and champions the preservation of Italian native grapes. They are known to produce some of the most memorable classic Barolo wines. The prized ones are produced from their Bricco delle Viole crus, known to sit on pure Tortonian soil and situated at the highest elevation among historic vineyards that looks out the Alpine range. To learn more visit: Facebook: Francesca Vaira ; Vajra Barolo Instagram: @gdvajra_barolo ; @fvajra Website http://www.gdvajra.it/it/homepage More about the moderator Stevie Kim: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: https://vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/

In Folge #20 haben wir einen heimlichen Studiogast und aus Versehen parfümierte Gläser. :) Wir reisen sensorisch ins Piemont und verkosten einen Roero Arneis vom Weingut Angelo Negro. Wie immer könnt ihr mit uns verkosten oder einfach nur zuhören. Wie ihr mögt. Den Link zur Bestellung des Weins findet ihr weiter unten oder auf unseren Social Media Kanälen. · Instagram: weinmitfreunden · Instagram Antonia: winepassionar · Wein bestellen: https://bit.ly/wmf-roeroarneis (mit dem Code WF2022 gibts ein Kellnermesser gratis dazu) · Wine O'Clock, die Playlist zu unseren Weinen: https://spoti.fi/3NwZCpZ Viel Spaß beim Zuhören und Genießen! Wir freuen uns auf Euer Feedback! Ciao Ragazzi #drinkresponsibly

Dan and Don. Piemonte wines are on the table today as Don Chigazola is back on California Wine Country with Steve Jaxon and Dan Berger. He has brought some wines from Piemonte (the region in northwest Italy located south of Switzerland and east of France). His company Chigazola Merchants imports unique wines produced in the various regions of Italy. They travel back roads in Italy and meet the local people in order to find the best long-established producers. They are mostly small family operations making the wines that are traditional in that region. They taste a lot of wine and meet a lot of people. They build relationships with the ones that make the best wines, which they will import. They work with 12 different families, soon to be 13, in 10 different regions. On these previous editions of California Wine Country, Don Chigazola showed white wines from various regions of central Italy, and once specifically from Umbria. Today he has brought wines from Piemonte (which is also known for truffles). Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Traveling the Back Roads of Italy They just got back from almost a month in Italy, hunting for Riesling in the northeastern province of Alto-Adige. There he found a new producer and he hopes to have their wines in California by the end of the year. They make Riesling, Silvaner and Kerner. The last of those two are not well known over here at all. Their travel patterns to Italy were somewhat interrupted during the pandemic. Vinitaly is a Verona-based international wine show, which takes place annually in April. There are more than 6,000 Italiain producers showing their wines there. Don also attends this show to find leads. Chigazola Merchants is a small operation. They typically import 300-500 cases per year, into Sonoma County. That qualifies them as a micro-importer. They are going back to Sardinia in September. Cannonau is a big red from Sardinia, and Vermentino is a tasty white wine produced there (and also in Tuscany and Liguria). Dan Berger points out that these wines are not going to be known or reviewed by the mainstream press and commercial outlets. He is a direct importer, so his prices will not be marked up as much as the national distributors do. Piemonte wine tastings A varietal called Langhe Arneis is the first tasting. This comes from the Pola family in the village of Neve, in the Barbaresco district. It is called Fontanabianca, which means white fountain. There is a fountain on their property whose water is white due to the minerality. This wine is “poco mosso” which means it has light natural bubbles. It ls light and easy drinking but also has good acidity so it pairs with food. Don likes it alone or with salads and soups, or light meats or spaghetti alle vongole. Dan Berger explains that they figured out how to make good wine from Arneis after stainless steel tanks came on, which lets you keep it cool. The two titans, Barbaresco and Barolo, are both based on Nebbiolo grapes but the two areas have very different terroir. First they taste a Barbaresco, which must be held for a full two years. It is supposed to be a light color. It is like a daily drinking wine but it will also stand 6-8 years in the cellar. Michele Pola, the winemaker, recently took over from his father. The other big red is a 2017 Sobrero Barolo, “the wine of kings and the king of wines.” Barolo has more of a “leather belt” character. It is big, dark and lush. Barolo's weather and soil are completely different so the Nebbilo grape expresses very differently than Barbaresco. (Nebbiolo the name comes from the Italian word nebbia, meaning fog.) Don explains that these wines have great residual acid so they will age a long time. Don Berger warns to open it six to eight hours before drinking and to decant it. Don explains that he always holds his red wines for a while in order for them to settle down.

After a week-long trip to Piedmont, Italy with a group of 20 patrons, I give an update on the region and offer some ideas on how to explore the wines on the ground and through the glass. View from La Morra Tips and producers mentioned/that we visited or that I recommend visiting:  1. To explore Nebbiolo, first hit Roero, then Barbaresco, and finally Barolo (first La Morra and Barolo, then Castiglione Falleto, Serralunga, and Monforte). Roero producers: Matteo Correggia, Massucco Barbaresco producers: Produttori del Barbaresco, Punset, Cascina delle Rose, Bruno Giacosa Barolo producer: Marrone, Marchesi di Barolo Marina Marcarino of Punset in Barbaresco   2. Barbera regions: Nizza, Barbera d'Alba, Barbera d'Asti, Barbera Monferrato Nizza producer: Erede di Chiappone Armando Nizza, at Erede di Chiappone Armando   3. Dolcetto regions: Dogliani, Ovada, Diano, Dolcetto d'Acqui, Dolcetto d'Alba, Dolcetto d'Asti Diano producer: Abrigo Giovanni Abrigo Giovanni, Dolcetto di Diano   4. Alta Langa (sparkling wine in the traditional method) Producers: Contratto, Coppo 5. Place to try lots of wines: Banca del Vino White grapes mentioned: Arneis, Cortese (Gavi), FAvroita (Vermentino), Timorasso, Nascetta, Erbaluce, Moscato Red grapes mentioned: Freisa, Grignolino, Ruché, Brachetto, Albarossa, Pelaverga Aromatized wines: Barolo Chianto, Vermouth   There is so much to explore - get out of just Barolo and Barbaresco and you'll open yourself to a totally different side of Piedmont. _____________________________________________ Thanks to our sponsors this week:  Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Don't forget to go to the store page to see what wines I love with descriptions I have written.    If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Giovanni Correggia of Matteo Correggia. Photo ©Wine For Normal People This podcast was extra special for me, as I was able to record live with Giovanni Correggia of Matteo Correggia in Roero, a part of the Piedmont in Italy that I love and that I try to champion as much as possible. I met Giovanni several years ago and loved his wines and his family story. This podcast is so many things all at once: A great education on the Roero region, by the most famed producer there The story of a grape that was reborn in this place A lesson in the politics of the Piedmont and how some simple choices have brought fame to Barolo and Barbaresco and kept Roero down A fascinating family story that includes a talented champion of Roero, horrible tragedy, triumph of a widow who had nothing to do with wine and her unbelievable strength of character and perseverance for the legacy of her kids, and the current generation (Giovanni) with its shining positivity, great vision and promise of a great future for the Correggia family and its wines. I truly love the wines of Matteo Correggia and I believe that the Nebbiolos he makes  (just called Roero on the bottle) are the exact style of wine so many of us love – elegance, minerality, balance with none of the heaviness or the tannins that we sometimes get from Barolo. The Arneis, it goes without saying, is a white for the ages – a minerally, floral, saline wine with real gravity and the Barbera also has a lighter touch than some of the versions from over the river. Although hard to find, Giovanni's Brachetto is as tasty as he will describe as well.   I have to say that in interviewing Giovanni and then in editing this show, I laughed and teared up many times. I felt indignant on his behalf, and also triumphant. I hope the conversation we had evokes the same emotions in you. If nothing else, it's a great story and a great education on an underestimated region.   Here are the show notes: We discuss Roero, its location across from Barberesco and Barolo, and what that means for the climate of the area versus the other famed Nebbiolo areas of Piedmont Giovanni describes the soil types and how a small sea that once existed here, as well as the changing course of the Tanaro River, created a terroir with seashells, a canyon, and steep slopes covered in sandy soil that imbues the wines with a unique minerality that only exists in Roero Val dei Preti Vineyard, Matteo Correggia. Photo ©Wine For Normal People Once Roero was criticized for having multiple crops, but Giovanni talks about how this is now a distinct advantage Giovanni gives us a history lesson on Roero through his single vineyards on which he has great records: La Val dei Preti and Roche d'Ampsej and Marun. We discuss some of the modern history of Roero and some of its challenges Matteo Correggia wines. Photo ©Wine For Normal People We learn about the history of the Correggia family and of his father, Matteo, who started the winery in 1985 at age 23. We talk about Matteo's early relationship with the founder of Slow Food, Carlo Petrini, and how that led to great opportunities for the winery and the philosophy around organics. Giovanni tells us about his father's “membership” in the Barolo Boys as the only non-Barolo producer and how those relationships with Elio Altare and Roberto Voerzio were pivotal to early success Giovanni shares with us the tragedy around his father's death and how his mother Ornella, brought the winery to new heights with great vision and the help of winemaker Luca Rostagno, and the Barolo Boys We talk about the wines and specific vineyards: Giovanni talks about how different vineyards -- La Val dei Preti, Roche d'Ampsej, make different Nebbiolos and how they make wines that are more elegant, less tannic, and more aromatic and minerally than the Nebbiolo of the Langhe. We discuss the biggest problem for Roero, which is that Barolo and Barbaresco producers make excellent wines from the region and label them Langhe Nebbiolo or Nebbiolo d'Alba instead of Roero, thus keeping the region from being recognized We discuss Correggia's Barbera, and the funny story of the Marun vineyard. Giovanni gives me a great lesson on Barbera and its challenges in the vineyard We discuss Brachetto, the special clone from Roero, and why it is such a unique grape that, when made dry, is great for summer drinking Giovanni Correggia with Brachetto. Photo ©Wine For Normal People We wrap with a discussion of Matteo Correggia's leadership on screw cap in the region, and a discussion of the challenges and opportunities for Roero, and how Arneis is just the beginning for this undervalued region   Definitely check out Giovanni's wines – they are so inexpensive for what they are! Saratoga Wine in the states has almost the entire line, as does Tannico in the UK.   _________________________________________________________ Thanks to our sponsors this week:  Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Don't forget to go to the store page to see what wines I love with descriptions I have written.      If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Vinene i dette afsnit er skænket af Juuls https://www.juuls.dk/ Smagekasse: https://www.juuls.dk/radioteket …………………………………….. Der er debut til tre druer i dette afsnit, hvor vi skal zoome ind på italiensk hvidvin og hvordan det egentlig kan smage. Vi skal til Piemonte, Umbrien og Marche. Hvad har TV-serien Friends med de italienske druer at gøre og og hvilken temperatur skal vinenen gerne serveres ved? Hvad er druernes - Arneis, Grechetto og Verdicchios historie, hvad var vinmagernes problem førhen ift. at vinificere dem og hvor mange druesorter findes der egentlig i Italien? Hvordan står det til med naturvin i Italien og hvad er hyperoxidering - browning of the must? Til slut svares der på spørgsmål om stop af gæroingsprocesser og restsukker i vin. Vi smager på: 1) Cascina Longoria Langhe Arneis 2019https://www.juuls.dk/hvidvin/varekort/cascina-longoria-langhe-arneis 2) Di Filippo Grechetto Umbria No Sulfites Added ØKO 2020https://www.juuls.dk/hvidvin/varekort/di-filippo-grechetto-umbria-no-sulfites-added-oeko 3) Belisario Vigneti Verdicchio ØKOhttps://www.juuls.dk/hvidvin/varekort/belisario-vigneti-verdicchio-oeko-1 ......................... Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin

Denise Marrone comes from a long line of wine growers and winemakers in Barolo. Starting in 1910 when Pietro Marrone, at age 23, asked his father in if he could improve vineyard practices, the family has had a dedication to producing the highest quality grapes and wines  possible from the Langhe, specifically Barolo and Barbaresco.  The family's legacy, dedication to the land, and their unbelievable hospitality at the winery in La Morra (you have to visit), is such a joy to learn about. Denise Marrone, Courtesy of Marrone Denise and her sisters run Marrone with their father, Gian, today. Denise is a fireball of energy, and her outlook on wine, her candor, and her genuine kindness make this show one of the best I've done! I hope you love her as much as I do!   Here are the show notes: Denise tells us about her life in Barolo and a bit about her family's history in the region, as well as about what life used to be like there, during her grandparents' time We discuss how young Barolo is as a region, and why it's important to realize that although it has made wine for a long time, really Barolo is at the beginning of its journey versus regions like Chianti Marrone Barolo Bussia, Courtesy of Marrone Denise gives us a full education on the terroir of Barolo, the most important thing behind the wine. FINALLY I get an excellent definition of the MGA (menzione geografica aggiuntive) system: a mapping of soil types that give some indication about the types of wines you may expect from that area. It's very similar to the system in Burgundy, but without the cru classifications. Within this conversation with discuss the importance of things like exposure, altitude, position on a slope, wind, rain, and more   Denise talks about her various vineyards in Madonna di Como and her family rents land to farm in some of the MGAs to make their Barolo (her family prefers to do this versus buying grapes because then they have total control over the farming, which is mainly organic and all sustainable)   We hammer out the differences in Nebbiolos – Langhe, Nebbiolo d'Alba, Barolo, and Barbaresco – all of which Marrone makes masterfully. We talk truthfully about how some Langhe Nebbiolo and Nebbiolo d'Alba may be better than Barolo, even if it can't get the same price for the wine.   Denise talks about her beautiful Barberas, finnicky Dolcettos (and I confirm, it IS an insider's wine! I love it, I'm biased!), and Marrone's expansive white wine selection. Marrone's production is 40% white – Arneis, Chardonnay, and Favorita (Vermentino) – are excellent and their focus on whites shows in the wines. Denise talks a bit about the history of Arneis, specifically, and how difficult it was to make before there was good technology.   We discuss the role of women in Barolo, and how normal it has become for women like Denise and her sisters Serena and enologist/vigneron Valentina, to take the reins from their fathers today. Denise makes an incredibly astute point that now that technology has made work in the vineyards easier, men and women are much more on equal footing and it's more a mind thing than a physical thing (BRILLIANT!!). Denise Marrone, Courtesy of Marrone Denise is the QUEEN of hospitality. Our conversation tries to do justice to how good it really is (but you have to go there to understand). Perhaps her last statement about always striving to do more and better explains it best – the attitude of a winery like that has one way to go – and that's UP!!   You can find Marrone's wines in the US, Canada, and the UK! They are wonderful, as is she! _______________________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today! If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

A Câmara italiana do comércio de Minas Gerais, em parceria com o consulado italiano em Belo Horizonte organizam um aperitivo e uma degustação de vinhos italianos das regiões do Piemonte e da Emilia Romagna para celebrar a riqueza da gastronomia italiana. O projeto True Italian Taste, que acontece na sexta feira dia 26 de novembro é uma grande campanha das autoridades italianas, em escala global, para aumentar a conscientização sobre a autenticidade e procedência dos alimentos italianos, atuando para proteger e valorizar os autênticos alimentos da Itália e seu legado

Meg + Meg taste through the world of Arneis and find a few gems. If you're keen on tasting new and interesting wines, Arneis will be your new best friend! Wines tasted: 2019 Arione Roero Arneis 2021 Pizzini Arneis 2015 10 Miles East Arneis 2019 Rob Dolan Wines Arneis 

Wenig Säure, viel Schmelz und eine zurückhaltende, exotische Fruchtnote zeichnen diesen Wein aus. Er ist erhältlich unter: https://www.silkes-weinkeller.de/vierflaschen/

Negro dal 1670. La famiglia.Già dal 1670 la famiglia Negro coltiva vigneti sulle colline del Roero e lavora per valorizzare questo splendido angolo di Piemonte, dedicando i suoi vini ai prestigiosi vitigni autoctoni: Favorita e Arneis a frutto bianco, Nebbiolo, Barbera, Bonarda, Dolcetto e Brachetto dal grappolo lungo tra quelli a frutto nero.Oggi può contare su quasi 60 ettari di vigneti, distribuiti tra la storica Cascina Perdaudin in Monteu Roero, la cascina San Vittore in Canale e Basarin in Neive.Le vigne crescono nelle posizioni meglio esposte al sole, su terreni calcarei di origine alluvionale che variano da collina a collina. I diversi suoli e microclimi danno origine a vini molto ben definiti e ricchi di carattere.Sono numerosi ormai i premi che hanno riconosciuto la personalità di questi vini, ai quali Giovanni Negro si dedica con passione insieme ai figli Gabriele responsabile vigneti, Angelo l'enologo, Emanuela responsabile estero, Giuseppe responsabile commerciale ed alla moglie Marisa, cui è riservato il compito di ricevere gli ospiti nell'accogliente cantina in Sant'Anna di Monteu Roero.La storiaPrima di Giovanni Negro, titolare di oggi, nella storia dell’Azienda Agricola Negro Angelo e Figli c’è stato un altro personaggio che ha portato il suo nome. Nell’anno 1670 “…Giovanni Dominico Negro, figlio di Audino…” era proprietario, nella stessa zona dove oggi si trova il podere Perdaudin con i suoi prestigiosi vigneti, di una casa con forno, aia, cantina e filari di viti.Questa reminiscenza storica, registrata negli archivi storici del comune di Monteu Roero, rimane come traccia indelebile di un passato che già è stato alla ribalta delle cronache, seppure di territorio.Anche oggi, Giovanni Negro e la sua azienda agricola sono testimoni orgogliosi delle splendide capacità riproduttive del Roero.Qui tra Monteu Roero e Canale, dove le colline si protendono più maestose verso il sole, si trovano le vigne e le cantine dell'Azienda Agricola Negro Angelo e Figli: quasi cinquanta ettari coltivati a vite, che privilegiano le varietà tradizionali della zona: Arneis, Favorita, Barbera, Nebbiolo, Bonarda e Brachetto.A Cascina Riveri, nella frazione S.Anna c'è il cuore dell'azienda: i locali di cantina, dove i vini nascono, maturano e si affinano, gli spazi per l'accoglienza di chi arriva per conoscere i prodotti e le persone che li creano, i luoghi dove si mettono a punto le strategie produttive e quelle di mercato, in un confronto continuo e positivo.Qui a cascina Riveri, c'è la vita vera, quella della famiglia di Giovanni Negro, la vita che pulsa e che proietta questo piccolo gruppo di persone verso il mondo che verrà.Qui, Giovanni Negro ha dalla sua il supporto della moglie Marisa e dei quattro figli, Gabriele, Angelo, Emanuela e Giuseppe, ormai tutti impegnati nell'azienda, con i quali valuta e promuove i progetti futuri e costruisce con orgoglio e l'attualità. Il risultato di questo connubio tra tecnologia, tradizione, giovani e vecchie generazioni, è la produzione di vini gradevoli, impeccabili dal punto di vista qualitativo, ricchi di una personalità spiccata, con profumi intensi e strutture complesse, capaci di conquistare consensi in Italia e nel mondo intero.

Na het overweldigende succes van het eerste seizoen werden we door Wat Schaft de Podcast uitgenodigd voor een heuse crossover aflevering, over... kaasfondue!Jonas en Jeroen hebben al heel wat onderwerpen weten te verslaan in Wat Schaft de Podcast. En ze weten prima welke kaas ze lekker vinden, maar de materie achter Kaasfondue is toch wel echt andere koek. Daarom hebben Jonas en Jeroen onze hulp ingeschakeld. Gezamenlijk gaan we op zoek naar de perfecte Kaasfondue.In deze aflevering kom je alles te weten over de chemische processen die komen kijken bij Kaasfondue, welke kaassoorten je het beste kunt gebruiken en er is zelfs een vegan recept voor het vegetarisch repertoire!Shownotes #40: Kaasfondue1. Drankjes: Arneis & Gruner VeltlinerIn overleg met wijnleverancier Okhuysen heeft Jeroen twee mooie witte wijnen uitgekozen voor bij de kaasfondue. De Arneis uit de Piedmonte en de meer toegankelijkere Gruner Veltliner. De Arneis is een hele droge witte wijn met een heel klein pareltje. Met een zure en ziltige smaak. De Gruner Veltliner heeft ook een tintel in de wijn, net als de Arneis en hij heeft een zure, ietwat minder ziltige smaak. De Gruner Veltliner is met zijn zuurgraad goed geschikt om de kaasfondue mee te bereiden en smaakt er ook heerlijk bij.Voor de smaak drinken heel veel mensen witte wijn bij Kaasfondue, maar volgens het Britisch Medical Journal kun je het beste thee bij de Kaasfondue drinken. Vermijd in ieder geval de Schnapps achteraf, want dat gaat helemaal mis.2. KaasfondueDe historie van kaasfondue is eigenlijk kort maar krachtig: Zwitserse kaas overproductie in het kwadraat. Maar waar wordt kaasfondue nu echt van gemaakt? Er zijn veel verschillende regionale recepten. De meeste Kaasfondues bestaan uit verschillende kazen uit bergachtige regio's.Met dank aan Esther Hainenbach, een scheikundige en lid van onze brigade, is het chemische proces dat komt kijken bij Kaasfondue verhelderd. Belangrijk om te bedenken is dat Kaasfondue net als mayonaise een emulsie is. En nog lastiger: een warme emulsie. Lees ook de blogpost van Jeroen en Esther over het chemische proces van de kaasfondue.Heb je al onze tips opgevolgd en krijg je toch een draderige structuur of een bal?Voeg iets meer zuur toe (bijvoorbeeld met citroen).Voeg een papje van maizena toe.Voeg een smeltkaas toe alla la vache-qui-rit.En mislukt het echt compleet? Drink een glas wijn of 2 en rasp de afgekoelde Kaasfondue en begin opnieuw.In de podcast bespreken de heren 3 verschillende soorten Kaasfondue: Moitié Moitié (Zwitserse Kaasfondue), Savoyarde (Franse Kaasfondue) en de Mont d'or (kan zowel Frans als Zwitsers zijn).Maar wat eet je nu bij de kaasfondue? Natuurlijk heerlijk (zuurdesem) brood. Wil je dat nu zelf ook eens maken? Zie de Wat Schaft de Podcast afleveringen over zuurdesem. Ook een lekker zuurtje in de vorm van cornichons of groente, zoals cherrytomaatjes, aardappeltjes, bloemkool of een mooie salade passen uitstekend bij dit heerlijke winterse gerecht.Lieven heeft met de volgende kaaswinkels gebeld om hun te vragen naar kaasfondue tips, bedankt voor de medewerking:Vers inn Helftheuvelpassage in Den BoschRidders kaashuis in Den HaagFromagerie Bon in LeidenMorty's delicatessen in UtrechtOp de website van Wat Schaft de Podcast tref je de recepten die we gebruikt hebben én nog 39 andere afleveringen en nog veel meer recepten!Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

In the tradition of Aphrodite, the goddess of love and fertility, after which aphrodisiacs are named, we give you a list of 12+ foods that inspire love and passion, and the wines to match. Date night just got more exciting!! You can let us know if any of these actually work. William Blake Richmond, Public domain, via Wikimedia Commons Here's the list of the top 14 aphrodisiac foods and the wines to pair with them: 1. Watermelon is rich in L-citrulline, an amino acid that helps improve blood flow. Like Viagra, L-citrulline increases blood flow to the sexual organs but without any negative side effects!  Put it in a salad with feta and arugula (rocket, also and aphrodisiac so you get a double hit of spice in your life). Wine: Spanish rosé. I like a Monastrell-based wine because it's bolder and fruitier than some other Spanish versions, and you need that fruit to stand up to the flavors in this tasty but sweet, bitter, and salty salad. You can use a California rosé too, but Pinot Noir may be too light so get something a bit bolder and made from a different grape.    2. Salmon (and other cold water fish like herring, anchovies, sardines) has lots of omega-3s, which encourage good moods, good skin, good brainpower and a good sex drive!  Since salmon can be prepared in so many different ways, we give a few wine ideas: Raw salmon (sashimi or tartare) goes well with a dry rosé (here you can use a Provence rosé) or Albariño from Rias Baixas, Spain Salmon in a butter sauce (beurre blanc): A slightly oaked Chardonnay like a white Burgundy or an Oregon Pinot Gris could work Grilled salmon: New Zealand Pinot Noir or St. Amour from Beaujolais would be fantastic Blackened salmon: Zinfandel but make sure it's not over-the-top (Here's the wine I said should be the standard for all CA Zin: Nalle Estate Old Vines Zinfandel)    3. Oysters. Both because they are thought to resemble certain female body parts and because Romans in the 2nd century AD claimed that women had much prowess after eating them, oysters have become the standard for aphrodisiac food.  Wine: If you like the magnification of salt, go for a Chablis, Muscadet, Albariño, or Champagne. If you dislike that, stick with a Bordeaux Blanc or a Côte du Rhône blanc, both of which have lower acidity so it won't make the oysters seem quite as salty.    4. Asparagus. Well M.C. Ice had ALL sorts of issues with this one, but it's on all the lists I've found, so it has to make ours too. Another food that is all about increasing and maintaining sex drive, both its intrinsic properties and its "interesting" shape contribute to its effectiveness. M.C. Ice was grossed out by the smell factor and the shape argument really made him squirm.    5. Avocado.  This one comes from the Aztecs. They called the avocado tree "ahuacuatl." That means "testicle tree", because the avocados hang in pairs off the branches, so...yeah. Wine:  Avocado is great alone or in salads, sandwiches, or with Mexican. If you are having Haas avocados, the most popular type in the U.S., you'll notice they are both creamy and nutty. What's a wine that's creamy and nutty? One of my favorite whites: Fiano di Avellino, which has a lovely almond or hazelnut finish. Arneis from Piedmont could work too.    6. Carrot and ginger soup.  Here we go again with the shape thing... but carrots also have beta carotene and lots of other good for you vitamins, which Middle Easterners believed aided in making people more attractive. Ginger is spicy and it helps get your blood flowing. It also tastes delicious when combined with carrots in a soup!  Wine: If you're having roasted carrots (and other dishes that will fit this) you can easily pair them with a red like Côtes-du-Rhône or another Grenache-based wine that will be moderate enough to stand up to char but let the carroty flavor shine through.  If you take our suggestion of the soup (and add coriander, which we mention is known to increase sexual appetite), you'll have a trifecta of goodness that will pair well with Alsace Riesling or a Viognier from California or from the northern Rhône.    7. Truffles. I'm not talking about the chocolate kind. I'm talking about the rare kind found in the Piedmont of Italy that Greeks and Romans both claimed the musky scent of truffles made people's skin more sensitive and that's a good thing for a healthy love life. Wine: Slightly older Barolo or Barbaresco (also from Piedmont) is a perfect fit for the earthy, barnyard, mushroom note of truffles. Especially if the truffles are with red meat, bolder versions of these Nebbiolo-based wines will be perfect matches.  If you are having risotto or pasta with truffles, have Fiano di Avellino from Campania, or a bold white from the Rhône. I would steer clear of fruity, young wine for this pairing.    8. Fennel. The ancient Greeks found this vegetable which is like a celery, licorice mash-up (both also alleged aphrodisiacs), to be a real labido enhancer. Maybe it's because it has plant estrogen in it!  Wine: If you are have a steak with roasted fennel or a soup or stew with a fennel base, a great Northern Rhône Syrah or a more subtle California Syrah will be an excellent pairing. The flavors of a Syrah -- the rich fruit, the black pepper, and the spice will be great with the fennel notes.  For lighter style fennel dishes like vegetarian soups with a fennel base or chicken with a fennel cream sauce, a white Rioja or a slightly oaky Chardonnay can each hold their flavor and structure against the strong celery/licorice notes well.   9. Figs. Like oysters, when cut open, figs allegedly resemble a female body part and for that reason they have always been considered a food for the amorous. Because having them on their own presents a tough wine pairing challenge we recommend having them with a little cheese -- goat, feta or especially blue with counter some of that natural sweetness.  Wine: If you take the idea of having figs with cheese for your date night appetizer or tapas, you are going to need a very fruity, bold red to pair. Zinfandel, or southern Italian wines like Nero d'Avola, Primitivo (Zinfandel), and Negro Amaro can take on both the sweetness of the figs and the salty, penicillin-like note of the blue cheese. A slightly sweet tawny or ruby Port could also do the trick quite well.   10. Pesto (the aphrodisiac trifecta). Basil produces a sense of well-being and boosts fertility. Garlic spices up your desires. Pine nuts have zinc, which increases male potency. Put them together and bam! the most love enhancing potion there is.    Wine: Pesto comes from Liguria, right near the Piedmont region of northwest Italy. Cortese di Gavi and ARneis are classic Piedmont whites that have enough flavor to stand up to the garlic, a nuttiness to go well with the pine nuts, and excellent acidity to make them stand out. If you want a light red, stick with Piedmont again -- a simple Barbera, Freisa or Grignolino will do the trick.   11. Dessert of strawberries, raspberries and vanilla cake or whipped cream. Strawberries and raspberries are said to invite love. Latin American legend tells us that the vanilla plant was created when a beautiful young girl fell in love with a boy from the wrong class, and when a god asked for her hand and she said no, he got so angry he turned her into a vanilla plant.  Wine:  The honeyed, apricot flavors and good acidity of Sauternes or Barsac from Bordeaux would be excellent dessert partners. A late harvest (Auslese) Riesling from Mosel would be great or a lighter style fizzy wine like Moscato d'Asti also work wonders with berry vanilla desserts. Each of these ideas would work but my favorite pairing for berry vanilla desserts is demi sec Champagne 12. Wine! All on it's own, is an aphrodisiac in a bottle! Whether it's because your inhibitions go away or because alcohol also increases blood flow, red wine and Champagne, specifically, have been praised for raising the libidos and amorous intentions of those who consume it (in moderation). Apart from Champagne, which is always a great wine to pair with any food, and to liven up any dinner, here are some love inspired wines to consider: Romeo and Juliet, the greatest love story of all time, lived in the city of Verona. To pay homage, drink the bold reds of the region: Valpolicella and Amarone If you want the more pious route, you could pay homage to St. Valentine, the patron of love, marriage, and relationships. His relics are in a few key spots around Europe and you can choose which you like best for your wine selection! 1. St. Valentine's remains lie in Rome. Although Lazio's wines are a bit lacking, you could get a Sagrantino di Montefalco from Umbria (it borders Lazio in the northeast) or a lovely Piedirosso or Aglianico from Campania (borders Lazio to the south). Close enough, and these are great reds!   2. Relics of St. Valentine's are also in Madrid. There are some wines coming from Madrid now, but if you can't find those, get the rich reds of Ribera del Duero to inspire love. If you prefer white, get the whites of Rueda, in the same zone as Ribera del Duero, due north of Madrid.    3. It's a little unclear whether the relics in Roquemaure in the Rhône are the real deal, but if it justifies drinking Châteauneuf-du-Pape, which is across the river, I'll go with it!  **Note: there are also a ton of St. Valentine stuff in Dublin, so if you want a Guinness, that works too!  Whether its for Valen-wine, date night, or to test the properties of these aphrodisiac foods, we wish you a fun filled night!  Sources:  Gourmet Sleuth (this has many more ideas and is a great article!) Cosmopolitan The Healthy The Independent ____________________________________________________________ Thanks to our sponsors: 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. 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   To sign up for classes (now for UK and Euro time zones!) please go to www.winefornormalpeople.com/classes!

Dopo l'incursione nel Nord con sconfinamento in Valle d'Aosta [S2 E3], il piemontese Soldati torna a raccontare i vini della sua regione.E questa volta entrano in campo i titolari, parafrasando l'incipit del suo precedente giro, perché Sud Piemonte significa in primo luogo Barolo, Barbaresco, Barbera, insieme a tante altre zone, varietà e tipologie, che non a caso lo rendono per distacco il capitolo più lungo dell'intera raccolta di Vino al Vino.Un viaggio stracolmo di temi, a cui dedichiamo una doppia puntata. La prima parte si concentra su Roero e Monferrato (inteso nella sua declinazione più ampia), la seconda (S2 E7, on air la settimana successiva) si snoda integralmente fra le colline delle Langhe.Barbera, grignolino, ruchè, dolcetto, nebbiolo delle sabbie, moscato: ci guidano nella perlustrazione iniziale due fra i massimi conoscitori dei territori sud-piemontesi più “laterali”, o presunti tali.Scrittore, divulgatore e ora anche vignaiolo, il “degustatore sentimentale” Francesco Falcone annoda per noi i fili delle sue ventennali scorribande in zona (non solo per Enogea), regalandoci tanti preziosi consigli per visite, soste e stappature.Ricognizioni magistralmente completate da “Prof” Paolo Zaccaria, docente e collaboratore di lungo corso al Gambero Rosso, nonché editor per il web-magazine Via dei Gourmet. Ma Vino al Vino 50 anni dopo è anche giornalismo d'inchiesta, che vuole approfondire i problemi di sostenibilità della filiera raccogliendo la testimonianza di un giovane viticoltore resistente di Magliano Alfieri: Vittorio dell'azienda Ca' Silvania.Senza dimenticare un Ispettore Palma in forma mundial, che si è già occupato di cucina regionale quando eravamo nel Nord Piemonte e ne approfitta per un'indagine definitiva sulla “galassia dolce”, partendo dall'abbinamento d'elezione dell'Asti: il panettone.Allacciate le cinture e preparate i bicchieri: Sud Piemonte, stiamo arrivando!TIPICAMENTE PRESENTAVino al vino 50 anni dopoUn podcast di Paolo De Cristofaro e Antonio Boco II° serie, sesta puntataNelle province di Cuneo, Asti, Alessandria.Sud Piemonte (prima parte)Con l'amichevole partecipazione di Francesco Falcone, Paolo Zaccaria e l'Ispettore PalmaLetture e grafica di Tiziana Battistawww.tipicamente.itCREDITILETTUREVino al Vino | Alla ricerca dei vini genuini, Mario Soldati - Bompiani (2017)Terzo viaggio (Autunno 1975). Nelle province di Cuneo, Asti e Alessandria (pp 699-760)DA LEGGERE E DA ASCOLTAREIl senso di un amore, Francesco Falcone (2020) – fra.falcone2003@libero.itIntorno al vino. Diario di un degustatore sentimentale, Francesco Falcone – Quinto Quarto (2019)Cenetesimino di Oriolo. Un raro vitigno romagnolo, il suo territorio e i suoi vignaioli, Francesco Falcone – Quinto Quarto (2017)Via dei Gourmet, tutti gli articoli di Paolo Zaccaria:www.viadeigourmet.it/author/paolo-zaccariaVino sul Divano, il Podcast di Jacopo Cossater[S1 E8] Con Francesco Falconehttps://www.spreaker.com/user/jacopocossater/vsd-francesco-falconeDA BERE E VISITAREMichele Chiarlo – Calamandrana (AT)Braida di Giacomo Bologna – Rocchetta Tanaro (AT)Cascina La Barbatella – Nizza Monferrato (AT)Carussin – San Marzano Oliveto (AT)Ezio Giacomo Trinchero – Agliano (AT)Cascina Tavijn (Nadia Verrua) – Scurzolengo (AT)Luca Ferraris – Castagnole Monferrato (AT)Luigi Spertino – Mombercelli (AT)Cascina Iuli – Montaldo di Cerrina (AL)Oreste Buzio – Vignale Monferrato (AL)Matteo Correggia – Canale (CN)Cascina Ca' Rossa (Angelo Ferrio) – Canale (CN)Monchiero Carbone – Canale (CN)Malvirà – Canale (CN)Angelo Negro – Monteu Roero (CN)Contratto – Canelli (AT)Gianni Doglia – Castagnole delle Lanze (AT)Forteto della Luja – Loazzolo (AT)Ceretto – Alba (CN)Cascina Fonda – Neive (CN)Mongioia (Riccardo Bianco) – Valdivilla (CN)Ca'd' Gal (Alessandro Boido) – Valdivilla (CN)Tenuta Il Falchetto – Santo Stefano Belbo (CN)Marcalberto – Santo Stefano Belbo (CN)Paolo Saracco – Castiglione Tinella (CN)Renzo Castella – Diano d'Alba (CN)San Fereolo (Nicoletta Bocca) – Dogliani (CN)Cascina Corte – Dogliani (CN)Anna Maria Abbona – Farigliano (CN)Lo Zerbone (Fabio Somazzi) – Rocca Grimalda (AL)DA SOSTARERistorante Belbo da Bardon – San Marzano Oliveto (AT)Il Centro – Priocca (CN)Enoteca – Canale (CN)DA COMPRAREEnoteca Regionale del Monferrato – Nizza Monferrato (AT)BRANI MUSICALIJamendo Licensing Unlimited catalog subscription for Spreaker - Tipicamente Podcast Don't Stop Inspiring - Aliaksei YukhnevichWorks – TimTajGive It Time - SeastockFull Of JoyTechnology Background - BopposoundPower Drive – SoundForYouJust – Muza ProductionHappy Sunny Day - DHDMusicInspirational Upbeat Motivational Optimistic - ROBOTSAmbient Technology - JoystockLift Up - SeastockDark Atmospheric Ambient - DHDMusicAltri braniCreative Commons license (CC BY 3.0)Black lagoon – Ser Olly – Post rock is the new black – GoSoundtrack (gosoundtrack.com)Sigla Ispettore Palma:Spy Glass by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4410-spy-glassLicense: http://creativecommons.org/licenses/by/4.0/Effetti sonori: freesound.org

This episode I am joined by Master of Wine, Meg Brodtmann. Meg recently joined the team at Rob Dolan Wines, a lovely Winery and Cellar Door in South Warrandyte part of Victoria's Yarra Valley wine region. Founded by local legend Rob Dolan after 25 years of making wine for some of Australia's most iconic wineries, this is the only winery which I have joined the wine club of, ever! Meg actually started her winemaking journey in Australia with Rob before heading overseas and eventually ending up in beautiful Chile. She became the first Australian woman to pass the Master of Wine exam in 2002 and came back to Oz in 2008 working for wineries and sharing her knowledge and love of wine through education and is now the Education and Global Outreach human for Rob Dolan Wines! The pairings: 2020 Rose - Fresh and youthful this is a pale strawberry coloured wine with a cherry, red currant and rose petals aroma and a palate of red currant that is crisp and textural with a dry and savoury finish. The other side of the sky by Australian writer Amie Kaufman and American writer Meagan Spooner There is a sinking city in the sky and a dying surface on the planet. A prince and the living god of her people whose magic has yet to reveal itself. A beautiful blend of technology and magic this book is super fresh and youthful having only just been published in September and is a Young Adult book. The world-building is so vivid and the characters are lively and fun. There's loads going on and it ends on a bit of a cliffhanger. It is a really fun read, with great characters and an interesting story which you'll get through far too quickly and you'll want more where it came from … just like this Rose! 2017 Arneis - pale straw, floral, crisp and textural this is a lean wine, smooth and creamy, nicknamed the 'little rascal'. Silk by Alessandro Baricco A pandemic is wiping out silkworms in France so a pilgrimage to Japan is undertaken and a forbidden love is uncovered. The book I am going to pair with the Arneis is a lot older than the last one I mentioned … it was published in Italy in 1996 and translated into English in 1997 and again in 2006. This is a slim book, more of a novella even, written by an Italian and set in France and Japan … but don't be fooled into thinking this small, romantic sounding tale is anything less than stunning! It has those crisp, textural and ripe elements of the Arneis and for such a small book there is so much to it, layers of beauty which will linger long after you finish reading it. It might be tough to find these days but it's well worth the effort! 2017 Cab Sav - A deep crimson purple wine full of blackcurrant, forest fruits, bay leaf and cedar with juicy dark fruits, mocha this is a balanced and complex wine with fine tannins. The forgotten garden by Kate Morton Dark fairytales, a foundling, a secret garden and a love denied. This is the first Kate Morton book I read, and although I like all of her books, this is still my favourite. It is beautifully written, with three generations of women telling their story. Layered, delightful and seductive, this is an atmospheric and compulsively readable story of the past, secrets, family and memory, a book to savour, with a hint of darkness and perfect to read whilst sipping at this delicious Cab Sav!

Italian Wine Podcast Episode 352: The Jumbo Shrimp Guide to Italian Wine continues with narrator Joy Livingston. In Italy, there are some "AIAs" that are kind of a big deal, and Joy wants to make sure you know who and what they are. Of course we get into wines to try, including tasting notes on Nosiola, Marzemino, and Arneis. Supported by: Jumbo Shrimp Guide to Italian Wine from Positive Press. Paperback available from positivepress.net, Kindle version on Amazon.

Elena Penna Currado Vietti is partner at Vietti Winery and wife of winemaker Luca Vietti. Vietti is one of the oldest producers in Barolo with an impressive list of vineyard sites in the region. They also have played an important role in “Cru” Barolos and the survival of Arneis.Join 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.The Grape Nation is powered by Simplecast.

Idlewild has a relatively concise aim within a broad context: to produce wines of exceptional balance and beauty. It is a journey to pursue Italy’s Piedmont in the elevated hills of Mendocino County, and to find the sides of these varieties that are intriguing, delicious, and haunting. Each wine is unique and treated as such, though the common thread is balancing depth and seriousness with vibrancy and joy. Emphasis is on the vineyard followed by minimalist winemaking techniques. While not dogmatic in practice, an honest and sustainable approach is fundamental in making wines of purity. Idlewild has a few homes: a lonely rolling ridge line in Yorkville Highlands, a strip of bench-land in Mendocino county, a funky warehouse turned simple winery, and a Salumi & Wine Bar just off the plaza in Healdsburg, CA. Wild Ruth Ranch sits in the elevated hills of the Yorkville Highlands in southwest Mendocino. The schist veined sandstone is planted to 15 year old Arneis, Cortese, Dolcetto, Barbera, and Nebbiolo. Located in Central Mendocino County, Fox Hill Vineyard is managed by Wild Ruth. The rocky elevated slopes are planted to 20-30 year old Arneis, Cortese, Dolcetto, Barbera, and Nebbiolo. Between Geyserville and Healdsburg sits our cooperative winery (Idlewild, Leo Steen, Ryme Cellars, & Ruth Lewandowski). The focus is on traditional equipment and the joy of sharing and working with friends. Off the plaza in Healdsburg, you’ll find our Idlewild outpost. Schedule a tasting to learn more about our wines, or stop in for a glass and a plate of salumi: Make a Reservation

In this episode Jake reviews the little known white, Arneis. The Wine: Rocca Felice Roero Arneis --- If you enjoyed this episode, retweet us on Twitter and review us in your favorite pod catcher! --- If you want a great deal on wine and want to support the show, use our link to buy a bottle of wine from LastBottleWine.com and get $10 off your first purchase. lastbottlewines.com/invite/tastinganarchy --- Follow us on Twitter @TastingAnarchy Visit our blog TastingAnarchy.com Email us at TastingAnarchy@gmail.com --- People we like: Texas Wine Lover Wine For Normal People Podcast Buddies On Twitter @CarCampIt @Birdarchist @Chillderburg @MrPseu

At the request of UK listener, Peregrine (great idea, thanks!), we discuss vegetarian food pairing, an art that's just as easy or hard as with any dish. The difference is that in the veg world, we pair with sauce and seasoning and the complexities are many --and we dig into many of them! We discuss my three step pairing process and how it applies to vegetarian food: Pay attention to the weight of the food -- heavy with heavy, light with light. Examples: simple salads with dry whites or rosé, Eggplant or heavy saucy dishes with heavier reds, Cream or cream-based dishes – northern European cuisines – best with cooler climate wines Figure out what the dominant flavor of the dish is and pair to that.  Examples: Earthy veggies like mushrooms, root veggies – earthy reds like Burgundy, or Barolo, Chianti Mushrooms have umami: Burugndy –white and red are best, but there is nuance Creamy dishes – oaked white burgundy Mushroom risotto: Arneis, Gavi, Soave, Fiano, Etna Bianco Mushrooms with garlic: Pinot noir Portabello mushrooms: same as steak: Zin, Malbec, Bordeaux, Cabernet Asparagus or bell peppers –whites with higher acidity – Grüner, Sauvignon Blanc Tomato-based dishes – reds from Italy Pay attention to the texture of the food and make sure it goes with the texture of the wine. Structure of the food and the wine matter. Is the food salty? Chewy? Acidic? Pair it with the appropriate wine texture!    We discuss MC Ice's favorite rule: What grows together, goes together    We talk about the best pairings for spice:  Sweeter Riesling or Chenin blanc, or fruity rosés (NEW WORLD) work well Indian curry: A touch of sweetness helps, so does acid Bright Thai curries are better with aromatic whites Fruity rosé, off-dry Riesling or Chenin Blanc, Pinot gris, Viognier Fruity Merlot or Shiraz, Portuguese reds Stir fry with soy: fruity New World Merlot, Pinot, something low in tannin   We talk TexMex and Mexican:  Black beans/burritos: Albariño, Beaujolais  True Mexican food Crisp whites: Albariño, Sauvignon Blanc, Pinot Grigio, dry Riesling, Riojas, Chianti, Pinot noir can for heavier sauces Soft juicy wines can work with refried and black beans or adobo sauces –Beaujolais or soft Syrah, Garnacha  No tannin, no oak– kills the combo with chiles   Finally we discuss how salad has become so varied it's hard to make a good match. We leave you with some ideas: Very fruity wines: Chardonnay, Gewürztraminer, Sauvignon Blanc, Rosés Grow/goes: Greek salad with Assyrtiko Blue cheese dressing: Fruity, soft red – Zin, Beaujolais Goat cheese salad: Sancerre Caprese: Soave, Fiano, Gavi     Thanks to our sponsor this week:  YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople     And to sign up for classes, please go to www.winefornormalpeople.com/classes!       

Emily & Michelle welcome Meredith Sutch & Elena Barbero to the podcast. Meredith works with the distributor Tavolo Vigneto to bring the wines Elena's company represents. They share two bottles of Italian wine from the region of Piedmont. The first is a white wine, Site dei Fossili made from the Arneis grape. The second is a red wine, Barbaresco often called the Queen of Wines from Piedmont. Michelle pledges to visit Elena on her next trip to Italy. They discuss the ways being a female Sommelier in the historically male-dominated industry has changed from when Meredith started and Elena's experience. Elena discusses growing up in Italy and beginning as a young child picking the grapes for her family's vineyard. Meredith, Elena, and Emily encourage Michelle to continue developing her wine palate and tell her it's totally okay to continue to treat herself to high quality wines. Elena says the important thing to remember about drinking wine is you are sharing the happiness not only of the winemaker but also of the friends with whom you are sharing it. Thank you for listening and subscribing to Cliterally Speaking the Podcast. Visit our website: www.cliterallyspeakingpodcast.com Facebook: @cspeakpodcast Instagram: @cliterallyspeakingthepodcast Twitter: @cliterallyspea1 Please call our comment line: 812-727-0794 Watch our youtube channel (Cliterally Speaking the Podcast) for all the behind the scenes discussions during our recording sessions. And Subscribe, Like, Share our podcast with EVERYONE

In this episode Monty Waldin interviews Valentina Abbona at the Marchesi di Barolo Winery in Barolo, in the heart of the Langhe hills, in Piemonte. In the podcast Valentina and Monty discuss the history of the winery and the wines that they produce, that is, all the typical wines of the area: Arneis, Barbera, Dolcetto, Nebbiolo Langhe, Barolo, and Barbaresco. Valentina also tells Monty about the winery’s 200 year-old wooden vats recently restored in which they age wine. Tune in also to discover wine and food pairings, such as hand-made “Tajarin” pasta with "Fassona" beef ragout and rabbit roast, the latter paired perfectly with Arneis wines.

We couldn't hit every food, or every wine, but this sampling was done at our kitchen table -- as an experiment with Chinese, Thai, Japanese, and Indian foods. We had some great pairing moments and some colossally bad ones (I didn't realize things could go SO wrong with wine and Asian food, but here's your warning)! Enjoy! Use the flavors/pairing ideas to apply pairings to things with similar sauces and wines with similar flavors:   Chinese Fried rice: Off-Dry German Riesling, Arneis, Pinot Grigio (Fuller style, ours was German but a Pinot Gris from Alsace, France or Alto Adige, Italy will work too) Spring roll: Absolutely nothing. This was an epic fail. Lo Mein: MVP was Dry German Riesling , Pinot Grigio (Fuller style) or Pinot Gris was good Chicken and broccoli in a brown sauce: MVP was DRY German Riesling, also Arneis, off-dry German Riesling Beef and broccoli in a brown sauce: Pinot Grigio (fuller style) was the only thing that worked ok. You need a heavier white that isn't too aromatic to work here. Pinot Noir was a disaster.    Thai Eggplant in a basil sauce: MVP was Chablis -- it magnified the basil and made the dish sing, Roero Arneis wasn't bad either Yellow Curry and Vegetables: MVP was Dry Riesling -- it cut the spice but didn't detract from the flavor. Our full Pinot Grigio was good and made the spice taste smooth too.  Pad Thai: We forgot to mention this in the show because it was forgettable. The off-dry Riesling was just BARELY ok. Nothing goes well with Pad Thai that we had on our table. Let me know if you find something different! Scallion pancake: Off-dry Riesling, Gewurztraminer   Sushi/Japanese (small sample set here) Spicy tuna roll: Dry and off-dry Riesling were best Yellowtail with jalapeño: NOTHING Avocado/Vegetable roll: Off-dry Riesling   Indian Masalas: Off-dry Riesling Curry/Korma: Off-dry Riesling Lentil dishes (dal): Gewurztraminer Saag Paneer (Spinach): Off-dry Riesling, some richer dry Rieslings Pretty much everything: Off-dry Riesling, some dry Rieslings   As I said, this is just a small focus group of two, but we wanted to provide some guardrails on pairing for you. There were some really terrible moments, but the stuff we found was actually delicious!   Thanks to our sponsors this week:  YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople     Last Bottle I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.   The Great Courses Plus  Who doesn't want to learn!? The Great Courses Plus makes you smarter and more well rounded. With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! For a free trial, support the show and go to my special URL www.thegreatcoursesplus.com/wine       

L’oro delle Langhe in questo caso è un passito da uve Arneis, vitigno che si esprime così bene nella versione secca classica che in pochi lo lavorano in appassimento. E invece di vero oro si tratta, come mette in evidenza il Langhe Doc Arneis Passito 2015  dell’azienda Francesco Rosso di Santo Stefano Roero. Una puntata nelle vicine Langhe per un’azienda che affonda le radici, e la propria produzione vinicola, nelle colline del Roeroappunto, come dimostrano gli altri vini degustati. Altra particolarità di questa degustazione è che si tratta del primo appuntamento ufficialmente “partecipato” di Enoagricola. Ad assaggiare i vini dell’azienda infatti ho chiamato a raccolta alcuni amici, dal semplice appassionato al sommelier esperto, così da farmi un’idea più completa rispetto a quanto emerso dalla mia degustazione personale. Un momento piacevole, di confronto e di crescita, che ripeterò presto.

Don Chigazola is back with some Barbaresco wines from Italy today on California Wine Country with Steve Jaxon and Dan Berger. Don Chigazola is a wine importer whose company Chigazola Merchants specializes in importing special wines from Italy. Today has brought some wines from a single family producer Fontanabianca, in the Barbaresco region (in Piedmont, northwest Italy). Don drives the back roads of Italy with his son looking for good local wines. He will establish a relationship with these producers and imports these wines into northern California. He also sells them around the country from his website. First they taste a Fontanabianca Arneis, which Steve thought tasted like a Chardonnay. Dan says Chardonnay can be made seriously or frivolously. He says this Arneis is made seriously. The Arneis variety is native to northern Italy. Don thinks there might be someone growing it in Sonoma County. Bob Andrews is Dan Berger’s go-to expert on Italian wine. Bob speaks fluent Italian and he has some great old Italian wines in his cellar. The Arneis is not a simple fruity wine. Arneis is a low-acid grape, with low yields. This retails at $25. Dan thinks it would go with any kind of seafood, which does not use cream in the recipe. Bob Andrews says it’s deliciously dry. It would be great with some shrimp or oysters, they suggest. The alcohol is 13%, which is a point and a half less than most Chardonnays. Next they taste a Nebbiolo from the Langhe district. It has a flavor that you will never get in an American wine. Dan says the flavor has a walnut component in it. It goes great with pasta with sausage, says Dan Berger. The winery is Fontanabianca, of the Pola family, located in a medieval village called Neve. The family has been producing wine for generations and the grandfather was the first to commercialize it, in the 1960s. His son, his wife and their son take care of all the production today. Don was travelling in Piemonte, looking for a good Barolo to import. He discovered a small hotel called Castello di Sinio run by a San Franciscan, Denise Pardini, who has built a 5-star hotel in a rennovated castle . Don was looking for Barolo but she suggested he find a Barbaresco. She introduced him to the Pola family and they made a visit. Don loved all of their wines Nebbiolo, Barbera d’Alba and their flagship, Barbaresco, named Bordini. Dan tells about the differences between the Barbaresco and Barolo wines. Nebbiolo also goes into Barolo, as well as Langhe Nebbiolo, a lower priced wine that doesn’t have to age as long. Don explains that the Nebbiolo is aged 6 months in oak. The Barbaresco is a DOCG which requires 18 months aging. It goes for $60 per bottle. Dan Berger says this one is two steps ahead of the others. Dan was buying Barbaresco a few years ago and he thought they all needed 25 years in the cellar. This is a 2010 vintage. After the break they taste a Barbera, which Dan Berger says can be drunk now or put away. It has less tannin and more acid. Bob notes that the Barbera has more color than the Barbaresco. Steve likes the Barbera more than the Barbaresco. Next they have a 2013 Barbera d’Alba. Dan says this one is the way Barbera should be made. It doesn't require a lot of time in the cellar, but it can bear 6-8 years. It has less tannin and more acid. Dan explains that acid it tart and tannin is gritty. All red wine has tannin, but it's not particularly necessary for certain wines. Beaujolais has very little. This wine has a balance between the acid and tannin. Dan says the tomatoes in a pasta sauce have acid as does the wine, so they would pair well. A Cabernet Sauvignon would not go so well with the same dish. Bob points out that this Barbera has more color than the Barbaresco, but this has more tannin. Dan says ten years from now the Barbaresco will be in better shape. Dan explains that there are three designations of Barbera, Barbera d'Alba, also Barbera d’Asti,

In episode three, the hunt for Port Lanier's missing people takes our heroes to Grandma's house (we go!), Mona is not as drunk as she wishes she was, and Arneis demonstrates their impeccable social skills once more. The song used for our intro and outro is Piscoid by Andy G. Cohen, whose work can be found at freemusicarchive.org. In this episode, we also used Lord of the Land, Crowd Hammer, and a slowed down version of the song Celtic Impulse, all by Kevin MacLeod, whose work can be found at http://incompetech.com/. These songs are also used under the Creative Commons Attribution License. If you liked our podcast, please share it with your friends, or tweet at us @nat4podcast. We’ll see you in two weeks!

In episode two, Arneis, Aetsonnus, and Mona search for the missing people they've been hired to find, starting at Port Lanier's seediest bar, Dimitri's. This episode contains fictional portrayal of drug and alcohol use, and the subject of human trafficking is brought up, so please use your best judgement before listening. The song used for our intro and outro is Piscoid by Andy G. Cohen, whose work can be found at http://freemusicarchive.org. This song is used under a Creative Commons Attribution International License. We also used the song Middle Earth from audionautix.com, which is used under the Creative Commons Attribution License 3.0. Also, we use a slowed down version of the song Celtic Impulse by Kevin MacLeod, whose work can be found at http://incompetech.com/. This song is also used under the Creative Commons Attribution License.

In this episode Monty Waldin meets Denise Marrone at the Agricola Gian Piero Marrone in La Morra in the Langhe wine region in Piemonte. Denise together with Serena and Valentina are the three Marrone sisters who work in the family winery. Denise tells Monty all about her family history and her father Gian Piero’s pioneering work in the vineyard. She also talks about their signature Barolos, Barolo Bussia and Barolo Pichemej. Denise and Monty also discuss climate change and native grape varieties such as Favorita, Arneis, and Moscato.

Ryan O'Connell (Will and Grace, Awkward) joins Ellen and Shaughn to whine about famous Youtubers. They pair it with a Matteo Corregian Roero Arneis DOC from wine sponsor Gregory Condes Wines. The hip sip tip from Ellen is a Napa Cabernet Sauvignon from Shafer named TD-9. Shaughn's hip sip tip was a super fancy Côte Rotie aka Northern Rhone Syrah. In between whining Ryan details his rocky relationship with Kim Crawford, Shaughn tells stories of Hollywood parties with Logan Paul, and Ellen spills goth life with Marilyn Manson details. Then the Los Angeles wine scene gossip gets hot from what's good at the grocery store (Ravenswood, Miraval and Fetzer) to where to shop (DomaineLA, Silver Lake Wine, Lou) to what bars to hit (Tabula Rasa, Bar Bandini, Everson Royce Bar). The lighting round covers what "arneis" means, the difference between organic wine and wine "made with organic grapes", and who has the top billboard song. Sadly it's not My Bloody Valentine. See acast.com/privacy for privacy and opt-out information.

In a small area of Piedmont is a hidden gem that makes some of the best value Nebbiolo and most unique whites of Italy, Arneis. If you love Italy and want to add to the list of gems, this podcast is a MUST listen!   Show Notes: 1. We give an overview of Piedmont, Italy and where Roero fits in to the mix -- it makes Nebbiolo and a unique white called Arneis   2. We discuss the small size of Roero 1100 ha/2700 acres of which most of it is Arneis with some limited growing of Nebbiolo. We chat about the advantages of Roero and how its polyculture will serve it well in years to come!    3. We do the requisite history dork out (you know I can't help myself!): discussing the long heritage, the Roero family, and how Roero started its rise in the wine pantheon   4. Dorking out further, we cover the geology of Roero: How it was part of the Golfo Padano, a sea that receded The relevance of sand soils to the wine The importance of the Tanaro River and its changing course       5. We talk wine styles: Nebbiolo Softer, earlier maturing than those wines but can be bold and aromatic that can be bottled under simple Nebbiolo d’Alba or under Roero DOCG GREAT VALUE Various levels to explore: Romero DOCG, Roero Reserve DOCG, NEW: After 8 years – subzone classification map of top vineyard sites in Roero – “Grand Cru” Arneis   Roero Arneis is minerally and expressive, mild in acidity, but the soils add complexity and minerality. Arenas was planted to get birds and bugs away from Nebbiolo b/c it’s more aromatic Various levels to explore: Roero Arneis DOCG, Roero Arneis Riserva DOCG, Roero Arneis Spumante DOCG Some producers mentioned:  Vietti Bruno Giacosa  Luciano Sandrone  Matteo Correggia Thanks to https://winesofroero.com AND... Special thanks to our sponsor this week:  The Great Courses Plus Go to www.thegreatcoursesplus.com/wine for a month free trial of over 8,000 lectures!!! 

In this episode Monty Waldin meets Alessandro Ceretto from Ceretto Wines in the beautiful Unesco World Heritage Landscape of Langhe in Piedmont. Monty and Alessandro talk about the terroir, organic and biodynamic farming methods, and Ceretto’s famous wines: Barolo, Barbaresco, and Arneis. Join us for another #ItalianWine journey in one of the most famous wine regions.

In this episode, Monty Waldin talks to Gill Gordon-Smith “head girl at FFG Fall From Grace Wine Education and Tasting" in Australia and Vinitaly International Academy student. Gill tells Monty about the beautiful coastal region of McClaren Vale in South Australia, where a wide range of Italian grape varieties are cultivated. For example, they grow Nero D’Avola, Carignano, Montepulciano and Arneis. Italian grape varieties according to Gill, seem to respond very well to climate change in Australia. Tune in to discover a thriving wine-producing region and a piece of Italy down under!

Stefano Almondo works with his family at Giovanni Almondo, a producer in the Roero zone of Italy's Piemonte.

Sure Piemonte does Nebbiolo and Moscato and Dolcetto and Cortese and Arneis... but do you know what they grow the most of?  Fiat automobiles.  But, if we're only referring to wine...that'd be Barbera.  This podcast will grab your brain and shove barbera facts deep into your cerebellum (let it be known the cerebellum actually just handles muscle control, not fact retention, do not attempt at home).  Ever wonder where Barbera grows, who makes the best versions, and what it pairs with?  We know you haven't, but we're gonna teach you anyway, because we're pedantic and desperate for attention. CHEERS HOMIES!  

Fourth generation owner and winemaker, Ted Seghesio, discusses his family's 120 year legacy in Sonoma County. Built from years of growing grapes for making bulk wines to be finished by others, Seghesio only started labeling wine under their own name with the 1983 vintage. Seghesio is known for its world class Zinfandels and small production wines made from mostly Italian varietals such as Barbera, Sangiovese, and Arneis. This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

We return from our baby and massive home renovation hiatus with a hugely important region in the wine world -- Piedmont, Italy.We cover the major reds and whites, including Barolo, Barbaresco, Barbera, Dolcetto, Arneis, Gavi, and Moscato. This should give you a good base for exploring this region that has a ton of great wines to offer but may be a little daunting to figure out!

The Emerging String Quartet Program presents the Arneis Quartet, prizewinners in the 2010 ICMEC Competition and artists-in-residence at the Banff Centre in Canada. (April 1, 2011)

Filippo Gambetta, Pria Goaea, La lumaca equilibristaTendachent, Arneis, La fija dal paisanLe Sounalhe, El viadjo, BabinaMauro Palmas, Caina', Ave MariaLino Straulino, La bella che dormiva, Picchia picchiaMau mau, Dea, La casa bruciaJovanotti, L'albero, Occhio non vede cuore non duoleSancto Ianne, Mo' Siente, Un futuro a sudFabrizio De Andre', Storia di un impiegato, Canzone del MaggioLuigi Tenco, vedrai vedrai, vita socialeFranco Morone, Popular dance and songs, Adeste fidelesMax Manfredi, Luna persa, Il treno per Kukuwoklu passagalle, Tribu italiche: Abruzzo, Scura majeFrancesco De Gregori, Rimmel, Piccola melaJavier Girotto & Luciano Biondini, El cacerolazo, Morronga la milonga

Tendachent, Arneis, Arabes-c / RiffdakifLa ciapa rusa, Tribu' italiche: Piemonte, Re GilardinStefano Zuffi e Penumatica, Italian Roots, ManfrineLou Dalfin, I virasolelhs, Sare' duraBregada Berard, Bon Nadal Occitania, Venetz, venetzDona Bela, FolkClubEthnosuoni catalogo, Diga Janeta / JanetairLaura Conti & Eivador, Italian Roots, Il cattivo custode / Tre soldatinAriondassa, In cerca di grane, La canson del l'amor / Pera UissaTendachent, Arneis, La fija del paisanCalic, Tribu' italiche: Sardegna, Cant de la sibillaUrablia rurana & Maurizio Martinotti, Tribu' italiche: Piemonte, La preso de Tibi / TibiTendachent, Arneis, Il ritornoLa ciapa rusa, Canti randagi, Vira la carta

Beppe Gambetta, Slade Stomp, Suite di Polke e QaudriglieTendachent, Arneis, Bric da luf / Bichos rarosNico Berardi, Il soffio dell'otre, El viajeRiccardo Tesi & Maurizio Geri, Sopra i tetti di Firenze, E bene venga maggioRiccardo Tesi & Maurizio Geri, Sopra i tetti di Firenze, MaggioTrigomigo, Solid roots Italian Style, Moun omeLaura Conti & Eivador, Solid roots Italian Style, Papa' demi la bela / La bellaPaolo Fresu, Jazz Italiano Live 2009, Luce da'utunnoDaniele Di Bonaventura & Marcello Peghin, Elegiaco, Candombe italianoNicola Genovese, Strano Posto, Strano Posto