Podcasts about Aromas

Sometimes, I have a pretty good idea what guests on the podcast are going to talk about. But going in to this conversation with Carin Fortin, I wasn't sure what to expect - I knew very little about Carin and even less about her chosen herb, ashitaba (Angelica keiskei)! At first I thought this plant would be similar to angelica (Angelica archangelica) or even dong quai (Angelica sinensis). But no! Ashitaba is an amazing herb with its own unique gifts. It was fascinating to hear all that Carin had to say about this versatile, strengthening herb, and the connections she made among ashitaba, the different systems of the human body, and the workings of the earth. Carin also shared why it's so important to build personal relationships with plants, along with some intriguing perspectives from biodynamic farming.You'll love Carin's recipe for Ashitaba Honey with Rose, Burdock, and Light Root - a delicious example of how food can be our medicine! To download your beautifully illustrated recipe card for this herbal honey, check out the resource section below.By the end of this episode, you'll know:► How ashitaba can be seen as a mirror of the human body, as well as the body of the earth► Seven medicinal benefits of ashitaba - and why Carin sees it as a knight in shining armor!► Why getting to know herbs is a lot like like getting to know people► Five tips for growing ashitaba► How biodynamics influences Carin's approach to farming and herbalism► and so much more…For those of you who don't know her, Carin Fortin—herb farmer, herbalist, and teacher— grew up in Switzerland and has been living in America for 25 years. She is a member of national and international Biodynamic Agriculture committees and is active in the Santa Cruz Anthroposophical Society branch. Together with her partner, Delmar McComb, she started and runs Blossom's Biodynamic Farm in Aromas, California, where she grows and value-adds medicinal herbs from all over the world. She distills hydrosols, and makes skincare products as well as other health products. Blossom's first line of California-grown remedy was a range of digestive bitters, picking up Carin's family's Swiss tradition.I can't wait to share our conversation with you today!----Get full show notes and more information at: herbswithrosaleepodcast.comFor more behind-the-scenes of this podcast, follow @rosaleedelaforet on Instagram!The secret to using herbs successfully begins with knowing who YOU are. Get started by taking my free Herbal Jumpstart course when you sign up for my newsletter.If you enjoy the Herbs with Rosalee podcast, we could use your support! Please consider leaving a 5-star rating and review and sharing the show with someone who needs to hear it!On the podcast, we explore the many ways plants heal, as food, as medicine, and through nature connection. Each week, I focus on a single seasonal plant and share trusted herbal knowledge so that you can get the best results when using herbs for your health.Learn more about Herbs with Rosalee at herbswithrosalee.com.----Rosalee is an herbalist and author of the bestselling book

En El Rincón de Lectura ojeamos y saboreamos La gastronomía de Al-Ándalus con su autor Francisco de Borja García... ¿Te lo vas a perder?

Haily Sundet, our Froggy Wine Specialist, of Republic National Distributing is back with another episode of Wine Wednesday. Wine Wednesday is sponsored by Bottle Barn Liquors, with 3 Fargo locations. This week's wine: Bread & Butter Prosecco This DOC Prosecco made in a small town in Italy near Venice is shimmering, delicately-fruity, and persistent. What you’ll enjoy about this wine: Aromas of florals and citrus are followed by lively yet soft notes of ripe apple, pear and white peach. Balanced with refreshing acidity, the creamy mouthfeel and layers of soft bubbles persist through to the long, elegant finish. How we recommend you enjoy it: This wine goes well with flavorful breads, mild cheeses, and plenty of laughs with friends and family. Remember, this wine is easy to pop. Don’t overthink it. ABV: 11%See omnystudio.com/listener for privacy information.

In Nakd Classics we bring back your favorite episodes from our early days that focus on mindset, confidence and holistic health.  Original Episode  257:  What uplifts mood, energy and libido? Aromas! We're talking about scent in this episode with RN and certified Aromatherapist, Holly Brandenberger. She shares how the often-overlooked-sense of smell impacts our health and mindset. Holly describes her own wellness journey and why aromatherapy has been a powerful tool to help her and her family with energy, sleep and stress.   In this holistic health episode:  How scent influences our body & emotions Using aromas to reduce stress in the office Aromatherapy and hormonal balance the relationship between scent and attraction Essential oil blends for increasing libido   Listen for a unique way to uplift your mind and body!    To learn more about Holly Brandenberger:  https://feelgoodnakd.com/aromatherapy-for-holistic-health/ 

RAB SALO ALFIE- BERAJA DE AROMAS by FOOD 4 OUR SOUL

Tonight we are tasting our first Iowa wine on the show. We just tasted this wine for the first time last week and enjoyed it immensely. Petite Amie is French for “Little Friend”. I'm told it often refers to your little girlfriend.This dry white wine has fruit and floral aromas. There is also a hint of melon on the nose. The wine is aged in Neutral oak (barrels that are not being used for the first time), adding subtle flavors and body without overpowering the flavor.Petite Amie is described as being a Muscat type wine. This would include rose and fruit flavors. It also typically has lower acids.Tonight, we are enjoying an Iowa Petite Amie and a California Chardonnay: 2023 Petite Amie purchased at the Soldier Creek Winery (https://www.soldiercreekwinery.com/) for $17.76. It has 11.0% alcohol and was aged in neutral oak barrels. Aromas of melon, pear, and rose with similar flavors. 2020 Z Alexander Brown Uncaged Chardonnay. This wine was purchased for around $19.00. White peach, floral orange blossom with hints of honey and baking spice. A rich, velvety mouthfeel is supported by core flavors of juicy stone fruit, vanilla, and toasted oak. Fermented and aged in a combination of stainless steel, French oak, and American oak. Some of the wine goes through partial or complete malolactic fermentation. The wine comes from Monterey, CA.Next week we will continue to explore Hybrid wine grapes, and will taste:2019 Stone Hill Winery Chambourcin purchased at the winery for $19.00. Stone Hill is located in Hermann, Missouri.

ACCEDE A LAS NOTAS DEL EPISODIO AQUÍ: https://www.vinoparacamaleones.com/blog/7-aromas-vino-sorprendentes ¿CUAL ES TU AROMA FAVORITO? Participa aquí: https://www.vinoparacamaleones.com/products/communities/vinoparacamaleones/circle/06a25116-a62c-4a5c-ac11-351da785f0a5 Camaleón, ¿Sabías que algunos vinos pueden oler a eucalipto, aceitunas o incluso brisa marina? En este episodio descubrirás cómo ciertos factores externos —desde bosques de pinos hasta olivos y mar— pueden colarse en el viñedo y aportar matices aromáticos totalmente inesperados. Pero, ¿esos “invitados sorpresa” siempre son bienvenidos o a veces arruinan la copa? Hablaremos de: Cómo terminan hojas de árboles y sales marinas impregnando las uvas. Por qué el humo de incendios puede dejar un rastro imborrable en el vino. En qué regiones estos aromas curiosos se han convertido en auténticos sellos de identidad. La gran pregunta: ¿Cuándo se convierten en un defecto y cuándo aportan encanto y singularidad? Si quieres saber cómo los enólogos pueden controlar —o potenciar— estos aromas tan peculiares y por qué algunos bebedores los adoran (mientras otros tuercen el gesto), dale al “play”. Prepara tu copa y embárcate con nosotros en un viaje aromático que va más allá de las uvas y la barrica. Vino para Camaleones es una idea original de Ferran Pacheco para dar a conocer el mundo del vino BAJO EN TONTERÍAS.

Tonight we are tasting our first ever Greek wines.Yamas is a Greek word that means “to our health” or “cheers”. (accent on the second syllable)According to retailers in Des Moines, good Greek wine is hard to find here. According to the “Oxford Companion to Wine” over 85% of Greek wine is consumed in Greece. We were also told that much of the better wine is sent to high-end Greek restaurants in the eastern US. Tonight, we are enjoying two Greek wines including:NV Merastri Red Wine. Blend of Kotsifali and Mandalaria. 12% Alcohol. Fermented in stainless steel tanks. Aromas of plums, leather, and pepper. Flavors of dried red fruit and round tannins. Serve with meat BBQ, sausages, and medium-aged cheeses. NV Merastri White Wine. Vilana, Vidiano, Moschato, and Moschofilero grape blend. 11.5% alcohol. Each variety is separately fermented in stainless steel tanks before blending. It has aromas similar to Muscat with citrus fruits, and tastes of stone fruits with lemon notes. Pair with seafood and white meats.Next week we have our first Iowa Wine Challenge. We will blind taste an Iowa Petite Amie and a California Chardonnay: 2023 Petite Amie purchased at the winery for $17.76. 2020 Z Alexander Brown Chardonnay purchased for around $19.00.

Tonight I have secretly selected a wine for Denise, and she has chosen one for me. In the show, we will discuss the blind-tasting process, and after discovering each wine's true identity, we will discuss the characteristics (tells) for each.Blind-tasting involves the 5 S's.SeeSwirlSniffSipStateYou can get a “Deductive Tasting Form” from the Court of Master Sommeliers online. https://www.mastersommeliers.org/Tonight, we are blinding tasting two wines including:2022 Tread Softly Pinot Noir from Western Australia. This wine was purchased at Wine Styles for $14.39. It is a translucent cherry juice color, with aromas of ripe strawberries and raspberries, white pepper, dried herbs, and gentle flower nuances. The Wine Enthusiast rated this wine a 89. 2016 Senorio De Villarrica, Rioja Reserva, from Spain. I purchased this wine from Costco for $16.99, and the Wine Enthusiast rated it a 94. Aromas of black cherry, butterscotch and violet, with a touch of black-olive. Flavors of black cherry and pomegranate, sleek tannins and notes of milk chocolate, lavender, and roasted fennel bulb.Next week we will have a challenge show. It is Bordeaux versus California Cabernet. 2018 Tribute Cabernet Sauvignon. This wine was purchased from Costco for $9.99, and comes from Livermore, California. 2019 Chateau de Marsan. This wine was also purchased from Costco for $7.99. The wine comes from the Lestiac-sur-Garonne district in Cadillac and is made of 70% Merlot and 30% Cabernet.

Tonight we are exploring Merlot wines. Merlot normally has a nose of red plum and cherry in cooler climates to blackberry and baked fruits in warmer climates, with notes of vanilla and spice from oak aging. As it ages, you will get notes of chocolate, meatiness, and tobacco.Merlot is smooth compared to its half-sibling Cabernet Sauvignon. The warmer the region it is grown, the smoother the tannins, higher the alcohol and body, and the darker the fruit flavors.Tonight, we are enjoying two Merlots: 2020 Monterra, Merlot. Purchased at Trader Joe's for $6.99. This wine comes from Monterey, CA. Cellar Tracker says “Not too shabby for a $7 wine”. Many reviews said aromas of cocoa and floral. Tastes of cherry cola, plum, chocolate. Soft tannins and fruit forward. Alki 2018 Merlot. This wine was purchased at Costco for $14.99. The wine comes from the Columbia Valley, WA. 90 rating from the Wine Enthusiast. Aromas of Caramel, vanilla, spice, and brooding black cherry. Luscious but well-balanced fruit and oak flavors follow and unfold in equal measure from start to finish.Next week we will have a totally blind tasting. Dennis will pick out a wine for Denise and she will pick out a wine for Dennis. We will go through the tasting process.

Aromas navideños 18 DiciembreSee omnystudio.com/listener for privacy information.

Champagne, Prosecco, Cava, Cremant, Traditional Method (classic method or methode champenoise), Tank Method (Charmat Method), Brut, Extra Dry, and Dry.Tonight we will delve into the world of sparkling wines. First, what is a sparkling wine?A sparkling wine is one with carbonation. So we can start with how the carbonation gets into the wine. First, there is the Traditional Method where the carbonation is produced through a secondary fermentation of the wine in the bottle. This is how Champagnes are made, as well as many other sparkling wines from around the world. It is often a more expensive wine due to the labor involved in production. Sparkling wines can also be produced using the tank method or (Charmat Method). Prosecco is made by the tank method which involves a second fermentation that takes place in a large tank. Then the wine is bottled under pressure to maintain the pressure.If you like a dry wine, look for a Brut or Extra Brut. If you prefer a sweeter wine, look for a Dry, Sec, or Doux.Tonight, we will try two sparkling wines including: Sterling Vintner's Collection California Brut. We purchased this wine from Costco for $12.89. The Wine Enthusiast rated it an 88, and noted a touch of sweetness with notes of cherry and jasmine blossom, nectarine, apricot, and cut grass. Cooper's Hawk Sparkling Lux. We purchased this wine from Cooper's Hawk for $34.99. The wine is produced in the Traditional Method and is made from grapes grown in the Bordeaux region of France. It is made from 70% Semiillon and 30% Cabernet Franc. Aromas of green apple, lemon, yellow pear, and toast. Called a Cremant de Bordeaux.Next week we will have our year in review show. Our final wine of the year is Denise's favorite Champagne: Pol Roger. We purchased it at Costco for $64.99.

Instagram @aromatics4animals Email: jeannette@aromaticsforanimals.com Si quieres transformar la relación con tu perro, disfrutar de una convivencia más feliz y lograr tener un perro equilibrado… ÚNETE A PERRUNOLOGÍA. Por menos de lo que cuesta una pizza o una camiseta en rebajas, pero en este caso, para algo mucho más importante. Haz clic aquí para acceder y te espero dentro https://perrosypunto.com/perrunologia

Un episodio donde vamos a ir a esos sentidos básicos del ser humano para encontrarnos con la divinidad, una conversación en la que nos vamos intercalando entre tantra y ciencia para lograr ir más profundo. Además, con una propuesta muy tentadora a futuro que esperamos cumplir. A Marce la encuentran en @respira_masvida y a mi como siempre en @parejadelalma

Have you ever had an Ice Wine? It can be a great wine to pair with dessert. What is Ice wine? It comes from the German word Eiswein. It is a sweet wine made from ripe and healthy grapes that are picked after being allowed to freeze on the vine. The grapes are pressed while frozen resulting in a juice with a higher sugar content. Canada is the world's leading producer of ice wine where they have trademarked the term “Icewine.” Onterio is the leading province in Canada for the production of Icewine, and Canada has strict rules on its production. It must be naturally frozen. The air temperature must be -8 degrees C/17.6 degrees F or less during the harvesting and pressing of the grapes, which must be a continuous process. The grapes must not have less than 35 Brix sugar and the bottled wine must have at least 100 g/l residual sugar. All Icewine is a varietal wine and must be Vinifera grapes or the French hybrid Vidal Blanc.The bottles are typically 375 milliliters, or half the size of a normal wine bottle. Some of these wines are not cheap. They are more expensive because the wines are not easy to make, the yields are lower, and there are many risks in making them. First, the grapes can rot or animals can eat them. Then after harvest, yeasts or bacteria on the grapes can affect the taste. Also, the grapes and processing must also occur in the cold and normally at night.What is Brix, pronounced “Bricks”? It measures the amount of sugar in the grapes. It is measured by a handheld refractometer and is measured in degrees. Each degree equals 1 g of sugar per 100 g of juice. A typical white wine has between 20- and 24-degrees brix and red wines between 22- and 26-brix. Sparkling wines range around 17- or 18-brix. The alcohol potential of the wine can be calculated from the Brix by multiplying the degrees of brix by between 0.55 to 0.65. Higher alcohol levels can be achieved by adding sugar during the fermentation process.Tonight, our two wines include: 2023 Northwind Vidal Icewine, purchased at Costco for $19.99. It has 10.5% alcohol. It has aromas of wildflower honey, candied orange peel, and lychee. Flavors of pineapple, peach, and honey. High sugar is balanced by high acidity. NV Cooper's Hawk Ice wine, purchased at Cooper's Hawk for $29.99. Aromas of apricot, peach puree, ripe pineapple, candied mango, butterscotch, and honeycomb. Similar on palate with a burst of tartness on the finish. Pairs with Crème brulee and pineapple cake. 13.5% alcohol. Next week we will have something a little different. We will sample a few wine-based cocktails to help you get ready for Christmas.

On Tiny Matters we just weren't giving enough love to plants, but we're dedicated to fixing that! In this week's episode, we chat with Matt Candeias, the host of the podcast In Defense of Plants. We tackle a subject that we had definitely oversimplified in our minds: pollination. From stinky corpse flowers to pitfall traps to faux fermentation, the way plants have evolved so many strategies to reproduce is beyond fascinating. We can't wait to take you all on this pollination ride!Send us your science stories/factoids/news for a chance to be featured on an upcoming Tiny Show and Tell Us bonus episode and to be entered to win a Tiny Matters coffee mug! And, while you're at it, subscribe to our newsletter at bit.ly/tinymattersnewsletter. Links to the Tiny Show & Tell story are here and here. All Tiny Matters transcripts and references are available here.

El vino es un legado que se transmite de generación en generación. En cada copa, encontramos la historia de un viñedo, el trabajo de un viticultor, la tradición de una región. Pero, ¿qué es lo que realmente hace que un vino sea especial? ¿Cuál es su esencia? El vino es una identidad. Cada región tiene su personalidad reflejada en sus suelos, en su clima, en sus variedades y, por supuesto en sus vinos. Pero el vino no sería nada si no fuera por sus gentes. La Esencia del Vino ha recibido, en los 49 programas anteriores a este, a distintos amantes del vino que con su amor y su pasión han dibujado un entorno inigualable para poder disfrutar de los mejores vinos del mundo. La esencia del vino está de celebración amigos. Cumplimos 50 programas con la mismas ganas y pasión que el primer día. Y por eso hoy, vamos a contar, en la Barra de Vino para Dos con una invitada absolutamente única y especial. En cada copa de vino se esconde un universo de sensaciones. Aromas que nos transportan a viñedos soleados, sabores que evocan recuerdos y texturas que nos hacen disfrutar. Pero, ¿qué tiene el vino que lo hace verdaderamente especial y único? Para responder a esta pregunta, (y otras más) hoy tenemos el privilegio de contar con una de las mayores expertas en el mundo del vino: Almudena Alberca. Como primera mujer española Master of Wine, Almudena ha dedicado parte de su vida a su pasión: el vino; y con ella vamos a descubrir cuál es realmente la esencia del vino. En este programa disfrutaremos de la parte gastronómica con una nueva ruta de restaurantes con una ruta especial por distintas cocinas repartidas por nuestra geografía con los que disfrutar 50 programas, por que, es en las cavas de los restaurantes, en las bodegas, en las barricas, donde realmente se esconde La Esencia del Vino. Y además, tenemos una última sorpresa. Javier Aladro, Director Técnico de Bodegas Familiares Matarromera nos visitará en La Esencia del Vino, en la segunda entrevista del programa en un programa maridado con CM Viña Garugele, nuestro Viñedo Singular de Rioja. El genio Salvador Dalí dijo que “Quién sabe degustar no bebe demasiado vino, pero disfruta de sus suaves secretos”. Así que acompáñennos en este maravilloso viaje con el capítulo 50 de La Esencia del Vino que, como saben, pueden escuchar, al igual que el resto de programas en Spotify y en las principales plataformas digitales y, por supuesto, en nuestra web: www.podcast.matarromera.es

Fluent Fiction - Norwegian: Autumn Aromas: A Coffee Shop Tale of Courage and Connection Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2024-11-21-23-34-02-no Story Transcript:No: På en klar høstdag skjulte den lille kaffebrenneriet sitt i en trang gate.En: On a clear autumn day, the little coffee roasting shop hid away on a narrow street.No: Det luktet alltid herlig av nybrente kaffebønner.En: It always smelled wonderful of freshly roasted coffee beans.No: Det var et sted for både faste gjester og nye ansikter, men det var alltid spesielt livlig om høsten.En: It was a place for both regular guests and new faces, but it was always especially lively in the autumn.No: De varme fargene i rommet speilet høstens farger utenfor, og folk fant glede i å smake på kaffer med krydrede innslag av kanel og ingefær.En: The warm colors in the room mirrored the autumn colors outside, and people found joy in tasting coffees with spiced hints of cinnamon and ginger.No: Sander, en aspirerende barista, jobber der.En: Sander, an aspiring barista, works there.No: Han drømmer om å bli mester i kaffekunst.En: He dreams of becoming a meister in coffee art.No: Men viktigere, han drømmer om å imponere Ingrid.En: But more importantly, he dreams of impressing Ingrid.No: Ingrid er en av de mest regelmessige kundene, kjent for sitt dedikerte utforskende forhold til kaffe.En: Ingrid is one of the most regular customers, known for her dedicated exploratory relationship with coffee.No: Denne dagen, da klokken nærmet seg ettermiddag, gikk Ingrid inn døren.En: This day, as the clock approached afternoon, Ingrid walked through the door.No: Hun smilte til Sander, hennes stemme like varm som den kaffen hun alltid stilte så mange spørsmål om.En: She smiled at Sander, her voice as warm as the coffee she always asked so many questions about.No: "God ettermiddag, Sander," hilste hun.En: "Good afternoon, Sander," she greeted.No: Men noe var annerledes.En: But something was different.No: En svakhet og et øyeblikks svimmelhet slo inn over Ingrid.En: A weakness and a moment's dizziness washed over Ingrid.No: Før Sander, eller noen andre, kunne reagere, sank hun mot gulvet.En: Before Sander, or anyone else, could react, she sank to the floor.No: Det ble raskt et oppstyr blant de andre gjestene.En: There was quickly a commotion among the other guests.No: Sander ble lammet av øyeblikkets alvor.En: Sander was paralyzed by the gravity of the moment.No: Tankene fløy gjennom hodet hans.En: Thoughts flew through his head.No: Han ville hjelpe, men hva om han gjorde noe galt?En: He wanted to help, but what if he did something wrong?No: Men et blikk på Ingrid som lå der minnet ham om et ordentlig valg.En: But a glance at Ingrid lying there reminded him of a clear choice.No: Med besluttsomhet husket han noe fra en nettbasert førstehjelpskurs.En: With determination, he remembered something from an online first aid course.No: Han la henne forsiktig ned og sørget for at hun var komfortabel.En: He gently laid her down and made sure she was comfortable.No: "Ring ambulansen!En: "Call the ambulance!"No: " ropte han til Lars, eieren av kaffebrenneriet og en gammel venn av Ingrids familie.En: he shouted to Lars, the owner of the coffee roasting shop and an old friend of Ingrid's family.No: Lars gjorde det umiddelbart.En: Lars did so immediately.No: Mens de ventet, laget Sander en spesiell kaffe.En: While they waited, Sander made a special coffee.No: Han blandet ingefær og kanel, krydder Ingrid ofte valgte.En: He mixed ginger and cinnamon, spices Ingrid often chose.No: Han håpet at dens duft kunne gi henne trøst når hun våknet.En: He hoped its scent could comfort her when she woke up.No: Ambulansen kom akkurat i det Ingrid sakte åpnet øynene.En: The ambulance arrived just as Ingrid slowly opened her eyes.No: Hennes øyne møtte Sanders, fylt med omsorg og lettelse.En: Her eyes met Sander's, filled with care and relief.No: "Takk," hvisket hun.En: "Thank you," she whispered.No: Paramedicene tok henne til sykehuset for en sjekk.En: The paramedics took her to the hospital for a check-up.No: Kaffebrenneriet gikk tilbake til sitt vanlige liv, men noe hadde endret seg for Sander.En: The coffee roasting shop returned to its usual life, but something had changed for Sander.No: Han følte en nyvunnet selvtillit, innså at omsorg og raske tanker kunne være de mest imponerende egenskaper.En: He felt a newfound confidence, realizing that care and quick thinking could be the most impressive qualities.No: Noen dager senere kom Ingrid tilbake.En: A few days later, Ingrid returned.No: Hun var frisk og gladere enn noen gang.En: She was healthy and happier than ever.No: Hun nærmet seg Sander med et smil.En: She approached Sander with a smile.No: "Takk for din hjelp.En: "Thank you for your help.No: Jeg hørte om kaffen," sa hun og så på ham med takknemlige øyne.En: I heard about the coffee," she said, looking at him with grateful eyes.No: Sander smilte tilbake, visst om at hans handlinger hadde gjort en forskjell.En: Sander smiled back, knowing that his actions had made a difference.No: Høstens aroma fylte fortsatt rommet, blandet nå med en ny følelse av forbindelser og forståelse – takket være en kopp kaffe og en akt på vennlighet.En: The autumn aroma still filled the room, now mixed with a new feeling of connection and understanding—thanks to a cup of coffee and an act of kindness. Vocabulary Words:autumn: høstroasting: brennerietwonderful: herliglively: livligmirrored: speiletaspiring: aspirerendemeister: mesterdedicated: dedikerteexploratory: utforskendeweakness: svakhetdizziness: svimmelhetcommotion: oppstyrparalyzed: lammetgravity: alvordetermination: besluttsomhetambulance: ambulansecomfort: trøstcare: omsorgrelief: lettelseparamedics: paramediceneconfidence: selvtillitimpressive: imponerendequalities: egenskaperconnection: forbindelserunderstanding: forståelsesank: sankglance: blikkblend: blandetgrateful: takknemligesmiled: smilte

Gary Arndt grills Bobby Fleshman and Joel Hermensen on the styles of IPAs. From doubles to hazies, east to west coast, find out what makes IPAs special. And hear the story of the Redheaded Stepchild, the accidental achievement.PATREONJoin for free to get social and get exclusive content: patreon.com/respectingthebeerpodFACEBOOK GROUPGot a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeerEMAILGot a question? Email us at respectingthebeer@gmail.com--TIMELINE00:00 Welcome00:22 So Many Different IPAs01:02 Double and Imperial IPAs02:56 Aromas and Tasting Notes05:15 Hazy IPAs: A New Trend07:17 IPA Brewing Techniques and Ingredients11:57 Stepchild: The Accidental Red IPA17:20 Exploring Other IPA Styles27:11 Join us next week!--CREDITSHosts:Bobby FleshmanAllison McCoy-FleshmanGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

Chianti is the most popular Italian wine. It is mostly made from the Sangiovese grape, but is normally a blend. How does it compare to a Sangiovese wine? Tonight we will find out. In a prior show we did a Chianti tasting. I love Chianti and I believe I liked all three wines we tasted that night. It is normally made from a blend of grapes, but is mostly made from the Sangiovese grape. It comes from the Tuscany region of Italy. Sangiovese produces a wine that is medium in body, has medium to high acid and medium to high tannins.You can pick out a Chianti Classico by looking for a black roster on the label. This means the wine comes from the classic region known for the production of Chianti.Sangiovese wine from California is more fruit-forward and is known for having more floral aromas. If drinking a wine by itself, you may prefer the Sangiovese, but I believe Chianti is more of a food wine.Tonight, we taste:2018 Carpineto Chianti Classico, purchased from Costco for $19.99. This wine was rated a 93 by the Wine Spectator and a 92 by the Wine Enthusiast. Made from Sangiovese and Canaiolo (Merlot like grape with soft tannins and bright acid) and other red grape varietals. Aged in Slavonian and French oak barrels for at least a year. 13.5% alcohol. Serve at 64-68 degrees in a decanter. Tastes of tar, stone, and umami of mushrooms, seaweed and soy sauce before sour cherries and cranberries emerge. Palate has black cherries, blackberries, milk and dark chocolate, bitter orange. Long finish. Pair with game and roasts. 2016 Idle Sangiovese purchased from Wine Styles for $37.00. Aromas of licorice, smoke, violets, herbs, and cherry. Pair with spaghetti, roasted vegetables. Comes from Knights Valley AVA in Sonoma. Picked in the early morning fog, transported to the winery in the back of a flatbed. Hand sorted at the winery, destemmed, cold soaked for 4 days. Fermented for 2 weeks with punch downs done 3 times/day. Aged 16 months in 30% new (medium-long) toasted French oak barrels, 70% aged in French oak. Blended with 3% Merlot. Next week The wines we will taste include: 2021 Domaine Filliatreau. This is a Saumur, Loire Valley purchased from Sarasota Wines for $22.95. 2022 Quinson Cotes de Provence. Purchased from Trader Joes for $8.99. 2021 Octopada Pinot Noir purchased from Costco for $7.99.

After reading about and tasting New York wine, I have a strong desire to visit the Finger Lakes AVA. Until the 1970s and 1980s, New York was known for producing wine made from the Catawba and Niagara grapes. Many people still have that perception. However, back in the 1950's, Dr Konstantin Frank started the cultivation of Vitis vinifera (the old world grape varieties people are familier with). Today it is now well known for its Riesling, Cabernet Franc, Chardonnay, and Pinot Noir production. In addition to the Finger Lakes AVA, it is also home to the Niagara Escarpment, Hudson River and Long Island AVAs. New York is now the 2nd or 3rd largest wine-producing state in the country. Tonight, we taste:2022 Dr Konstantin Frank. Purchased from Wall to Wall Wine and Spirits for $18.99. Aromas of vibrant perfume of honeyed apple, citrus blossom and peach. Dry but with richness and lots of fruit and floral flavor. The grapes are de-stemmed, direct pressed, and stored in temperature controlled stainless steel tanks. There is no oak and no Malolactic fermentation. It has 7 g/Liter of residual sugar which is considered an off-dry wine. It has a pH of 3.0. Pairs with lightly prepared chicken, pork, and fish; as well as a creamy goat cheese. 2019 Heron Hill Eclipse red-blend. Purchased from Wine Styles. I saw online from $16.00 to $21.00. This is a Bordeaux blend wine made up of 44% Merlot, 31% Cabernet Franc, and 25% Cabernet Sauvignon. Aromas of black and red currant fruit, tobacco leaf, herbs and cola-like oak. Grapes come from a variety of sources from growers in Long Island and Finger Lakes. Aged for 15 months in a combination of French and Hungarian oak barrels. Pairs with lamb, prime rib, grilled salmon, sharp cheddar or rich blue cheese. Next week The wines we will taste include: 2018 Carpineto Chianti Classico. Purchased from Costco for $19.99. 2016 Idle Sangiovese. Purchased from Wine Styles for $37.00.

Haily Sundet, our Froggy Wine Specialist, of Republic National Distributing is back with another episode of Wine Wednesday.  Wine Wednesday is sponsored by Bottle Barn Liquors, with 3 Fargo locations.  This week's wine: Markham Merlot Winemaker notes: Our Estate Vineyards provide the backbone to this vibrant Napa Valley Merlot. Aromas of ripe raspberry and plum jam emerge from the glass, enhanced by caramel notes from oak aging. A bright entry of red fruit flavors balanced by stunning minerality and notes of rich, velvety chocolate-covered cherries. A “Cab-Lovers” Merlot with structure, mid-palate weight, and a long, round finish.See omnystudio.com/listener for privacy information.

Which coffees have captured your taste buds so far? Maybe it's the smooth Geisha from Panama? The exotic Kopi Luwak from Indonesia or the renowned Blue Mountain Coffee from Jamaica? Let's narrow the choice a little. What about African coffees? Perhaps you are a fan of Ethiopian Yirgacheffe or Kenya AA? Andrew Gatera is a passionate advocate for the coffee from his country, Rwanda, known as the country of a thousand hills. Gatera sets his sights on expanding Rwanda coffee's reach in the Chinese market via the China International Import Expo or CIIE. He shares his experiences at CIIE and his goals to introduce Rwandan coffee to the world.

Posiblemente es el modelo de mayor referencia y que más ayuda a sommeliers, bebedores seriales, enólogos y demases a “clasificar aromas”. Hoy te cuento todo sobre la famosa Rueda de Aromas de Ann Noble. ―――――――――――――――――――――― Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino.  Para más información, te invito a navegar estos enlaces: ➡ Recibe gratis “El Boletín Serial” ➡ Mi página web ➡ Sé parte del club ¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes! ➡ Instagram  ➡ Facebook  ➡ Twitter  ➡ YouTube  ➡ LinkedIn  ➡ TikTok  ―――――――――――――――――――――― No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana. ――――――――――――――――――――――

Why do certain musty or animalistic aromas, like barnyard or manure, become more acceptable to wine lovers over time? What does minerality really mean when it comes to wine? Why is mouthfeel so important to appreciating wine? How does the colour of wine influence our perception of how it tastes? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine, Gus Zhu. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you will a copy of his terrific new book, Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights Why do certain musty or animalistic aromas, like barnyard or manure, become more acceptable to wine lovers over time? What's behind the perception of saltiness and minerality in wine? How do we misunderstand sweetness when it comes to wine? Why have we developed more complex perceptions of bitterness, and how does it influence our experience of tannins in wine? Why is mouthfeel so important in wine tasting? How does colour affect our perception of wine? What are the most interesting aspects of oak aging in wine, and why is there so much diversity? Why is it important to embrace sensory differences in wine tasting?   Key Takeaways Gus believes that the wine industry or even the media is trying to promote a certain style of wine and make people believe that many people love wines that have specific smells and taste like barnyard. Gus observes that acidity and minerality are such vague terms and concepts that people in the wine industry discuss. When people say minerality, they may be referring to many different things. Mouthfeel adds several other dimensions to taste, which makes wine tasting even more interesting. When blind tasting, many people depend on smell but he encourages them to pay attention to the textual, tactile sensations from the wine as well. People usually look at the color first because it's straightforward, even though we could see colours a bit differently from each other. Even though we want to be objective, we cannot. We could be even more biased when we see things first. For example, there are already studies showing that if you color white wine as a red wine colour, and ask people to smell it, they came up with all these descriptors that are related to red wines.   About Gus Zhu Gus Zhu is the first Chinese national to become a Master of Wine. He works as a research and development scientist at Harv 81 Group, specializing in chemical analysis and sensory studies of aroma compounds in wine, cork, and oak. Gus holds a Master of Science degree in Viticulture and Enology from UC Davis, which he earned in 2017, and achieved his MW qualification in 2019. In addition to his research in flavor chemistry and sensory science, Gus is a professional wine educator, offering tutorials to wine enthusiasts around the world.         To learn more, visit https://www.nataliemaclean.com/308.

Tonight, we will learn about and taste two wines, made from grape varieties unfamiliar to many of us. First, we will taste a Vignoles (white) and then have a Norton (red).Both wines come from small AVA's in east central Missouri, along the Missouri River. The first wine we are tasting is a Vignoles from the first AVA in the US. It comes from the Augusta AVA. Vignoles is a hybrid grape originated in France from a cross of Seibel and Pinot de Corton. It was imported to the US and the Finger Lakes Wine Growers Association named it Vignoles in 1970. However, it has since been DNA tested and found to have very little if any genetic markers in common with Seibel or Pinot Noir. Therefore, its parentage is in question. Vignoles is the most common white wine grape grown in Missouri but is also grown in other states including New York. The wines can be sweet, semi-sweet, or dry. Vignoles is also used for dessert wines or ice wines. Wines are medium in body and crisp; with flavors of tropical fruits, citrus, and floral. Our second wine is a Norton from another small AVA in east central Missouri. The Hermann AVA is located along the Missouri River. German settlers came to the area in the 1830s, finding it similar to the Rhine River region of Germany. They immediately started growing grapes. Norton is the official state grape of Missouri and the number-one-grown grape in the state. Dr. Daniel Norborne Norton developed the variety in Richmond, Virginia in the early 1800's. It produces a dry red wine with complex flavors.A Stone Hill Norton was named the “Best Red Wine of all Nations” in 1873 at the Vienna World Exposition. Norton wine is a full-bodied, dry, red wine. Aromas of red and black fruits, coffee, chocolate, flowers, cloves, and leather. Tastes of raspberry, cherry, pomegranate, blackberry, blackcurrant, plum, vanilla, and spice. It also has a rich mouthfeel, smooth finish, and oak notes. It is also known as Cynthiana.It is very age-worthy. High-quality Norton wines reach their peak around 8 years of age and remain that way for another 8 years.Tonight, we taste:Balducci Vineyards – 2021 Vignoles purchased at the winery for $30.00. Tastes of pineapple, apricots, peaches, lemon, orange. Vignoles pairs well with salty foods, Brie cheese, spiced pecans, candied walnuts, Asian chicken, spicy pork ribs, seafood green or yellow curry, spicy peppers, spicy barbecue, chutney, and apricot. 2020 J Cross Norton from Stone Hill Winery of Hermann, Missouri. Purchased at Vineyard for $40.00. Aromas of ripe plum, blackberries, tart cherries, moist soil. Taste of plum, blackberry, leather, oak, chocolate, tobacco, and licorice. Pairs with steak, red meats, game meats. This wine can replace Cabernet Sauvignon.Next week We have an election show special and we will taste some Rioja: 2017 Marques de Caceres, Rioja. Purchased from Costco for $17.99.2022 Vina Torcida Tempranillo, Rioja. Purchased at Wine Styles for $20.00.2018 Trader Joe's, Rioja. Purchased from Trader Joe's for $9.99.

Can you learn to appreciate aromas such as spice, petrol, and even gamey or foxy notes in wine? And would you want to, or should you? How can you better understand the taste of umami in what you eat and drink? How do culture and lifestyle influence your perception of the aromas and taste of wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine, Gus Zhu. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What was the moment Gus realized he wanted to make wine his career? How did it feel to become the first Chinese Master of Wine (MW)? Which aspects of Gus' multicultural education helped him pass his MW exam on the first try? What is Gus' book, Behind the Glass, about? What makes Behind the Glass different from other books on wine science? What are chemical terroir and sensorial terroir? What was the most surprising thing Gus learned while researching and writing Behind the Glass? Why is the concept of the “tongue map” wrong, and what do we now know about how our tastebuds work? How can you better understand the taste of umami? Can you learn to appreciate vegetal and herbal aromas in wine? How do terpenes present in wine aromas, and why do people like them? Why might supertasters be at a disadvantage in the modern world? How do culture and lifestyle influence your perception of the aromas and taste of wine?   Key Takeaways As Gus explains, we evolved to reject certain smells for our survival. For example, if a plant or fruit or food smells vegetal, it's a sign of under ripeness so it either doesn't taste good or isn't nutritious enough for consumption. In some cases, it could mean that it's poisonous. So it makes sense then that we may not like vegetal aromas in wine. In Asian countries, Gus says, they have a longer history with fermented food and drink. They also don't over season or over cook protein dishes so that the taste of umami remains. Umami comes from the amino acids in protein, but we often get confused because we combine our proteins with fat, salt, and other things. If you barbecue a mushroom and don't season it, the juice or broth released in the little dent in the mushroom is a savory, yummy, umami taste. Gus believes that we should pay more attention to what we eat and drink. He believes that people who like the Chinese experience a more diverse range of flavours and develop a greater appreciation for them. Similarly, we develop a greater vocabulary to express what we're eating and drinking when we think about it.   About Gus Zhu Gus Zhu is the first Chinese national to become a Master of Wine. He works as a research and development scientist at Harv 81 Group, specializing in chemical analysis and sensory studies of aroma compounds in wine, cork, and oak. Gus holds a Master of Science degree in Viticulture and Enology from UC Davis, which he earned in 2017, and achieved his MW qualification in 2019. In addition to his research in flavor chemistry and sensory science, Gus is a professional wine educator, offering tutorials to wine enthusiasts around the world.         To learn more, visit https://www.nataliemaclean.com/307.

Tonight, our blind-tasting duo will taste three wines chosen by our listeners. We have one white and two red wines. Our first wine is a white wine from Burgundy, France. It is from the Chardonnay grape. Tonight, we taste:2022 Bourgonge - Maconaise - Macon Villages. Purchased at Costco for $12.79. Stored in stainless steel tanks. This is 100% Chardonnay. Tastes of Citrus, orange, orange peel, apple, green apple. 2022 Porta 6 Red from Lisbon Region of Portugal. Purchased at Trader Joes for $4.99. Wine Enthusiast rated this wine an 86 and called it a best buy. It is juicy, spicy, and ready to drink. Oak and Barrel - Porta 6 Red shows jammy cherry and plum flavors with a touch of vanilla and cacao. Extremely smooth and a great value red.2022 Ruggero Di Bardo from Puglia, Italy. Purchased at Trader Joes for $9.99. Made from the Susumaniello grape. Aged in stainless steel and oak for 3 months. Dark ink color. Aromas of black cherry, blackberry, clove, cinnamon, forest floor, vanilla, and cedar. Taste is bold and fruity, cherry flavors, sweet oak spice, and firm tannins. Next week The wines we will taste include:2021 Balducci Vineyards, Vignoles. Purchased from the vineyard for $30.00. 2020 Stone Hill Winery Cross J Norton. Purchased from Stone Hill Winery for $40.00.

Recorrer con el olfato mi jardín me llevó a elegir este tema para el episodio de hoy. Te comparto recomendaciones, que pueden variar de acuerdo con el jardín, su ubicación y sus usuarios. Y un listado de plantas para perfumar las 4 estaciones tu oasis verde. PATROCINADOR: https://personalgardenshoper.es ACADEMIA: https://jardingpt.com WEBS SÚPER IMPORTANTES https://claudiodoratto.com https://jardinesinclusivos.ar CANAL IMPERDIBLE DE TELEGRAM Jardinería y Paisajismo: https://t.me/jardineros

This is the third in the series of Grape Miniseries Refreshes to complete the trifecta of Cabernet Sauvignon and parents – Cabernet Franc and Sauvignon Blanc.   The short of it: Sauvignon blanc has character!! Love it or hate it, you know what you're getting when you have a wine made from this grape. Whether it be citrusy, acidic, and minerally from Loire, fruitier and sometimes oak aged from Bordeaux, or pungent, spicy, and grapefruit-noted from New Zealand, this grape makes and impact wherever it goes. Photo: Sauvignon Blanc. Credit: Austrian Wine   Grown in more than 30 countries, Sauvignon blanc is the 11th most planted wine grape in the world. (OIV, 2017). One third of Sauvignon blanc is in France, with New Zealand a close second.   As with every grape, Sauvignon blanc has its quirks, but the grape is all about purity, rather than winemaking magic. With specific soils and sites this grape's beauty shines through in its crystal-clear flavors. Sauvignon is appreciated for its simplicity, its ease of drinking and its versatility – the grape makes dry whites, oaky whites, simple whites, more complex ones, Sauternes and other botrytis affected wines. Whatever it's used it, it makes a mark with great acidity and strong flavor. In this show I cover: The origins and DNA of the grape Sauvignon Blanc in the vineyard Aromas and flavors Main Regions: France: Loire (Sancerre, Pouilly-Fumé), Bordeaux Spain, especially Rueda Italy: Piedmont, Friuli, Alto Adige Austria, especially Styria New Zealand!!! Synonymous with Sauvignon Blanc Chile South Africa United States: Especially California's North Coast -- Napa, Sonoma, and Washington I cover food pairings and serving temperatures too. Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes  

Terça, 8 de outubro

The Cabernet Sauvignon refresh was episode 535, so I thought that on the heels of that it was time to do a refresh Cab Sauv's parents. This week is the Cabernet Franc refresh and next week will be Sauvignon Blanc, so you can have the full picture of the parents and the offspring.  Cabernet Franc is an underrated grape and things seem to be changing rapidly with it these days. In the past, it has often been used purely as a blending grape, except in the Loire Valley, but today it's taking center stage. Producers and wine drinkers have realized that if the best wines of Château Cheval Blanc on the Right Bank of Bordeaux, have a higher proportion of Cabernet Franc, maybe there is something to this grape that should be explored.    Although Cab Franc still doesn't have widespread popular acclaim, it is extremely important in the wine world. Today –it  grows everywhere from France, Italy, the United States, Chile, Argentina, Canada, Hungary, Washington State, Croatia, Israel, South Africa, Turkey, Slovenia, Uruguay, and more. Plantings are growing and I see a bigger future for this grape.    In this show I cover: The origins and DNA of the grape Cab Franc in the vineyard Aromas and flavors Regions: France: Loire, Bordeaux, Southwest France Italy: Veneto, Friuli Venezia Giulia, Bolgheri Hungary: Villány Canada United States: Finger Lakes, Long Island, Virginia, and a little bit on Napa, Sonoma, and Washington South America: Argentina, Chile I cover food pairings and serving temperatures too.     Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes      

Our wine-tasting duo discuss their favorite wines and why they like them. Do you know your favorite wine and why you like it? Do you know the characteristics of your favorite wines? Why do you like a certain wine? This episode will help you make better buying decisions, find alternative varieties, and understand why you like the wines you do.Tonight, we are tasting:1. Denise's favorite wine is the 2022 Gerard Bertrand Cote de Roses. We bought this wine at Costco for $12.99. It is a Rose' Wine blended with Grenache, Syrah, and Cinsault grapes. It comes from the Languedoc region of France. Aromas of red fruits, black currant and red currant. Palette - floral notes of rose, citrus and grapefruit. Fresh finish with notes of English candy.2. Dennis' favorite is the 2016 Rivallana Rioja Reserva. We purchased this bottle at Costco for $9.99. The Wine Spectator rated this wine a 92 and the Wine Enthusiast a 90. It is a blend of 90% Tempranillo - 5% Mazuelo -3% Graciano - 2% Garnacha. Inky garnet in the glass, this wine has a nose of black currant, purple plum, rosemary and oregano. It is soft at first sip, then tannins build in volume, mingling with flavors of cassis, blackberry, dark chocolate, coffee bean, and salted almonds. There is a touch of salinity on an otherwise bright finish. Next week our tasting will include:1. 2021 Yulumba Barossa Shiraz. We purchased this wine from Wall to Wall Wine for $19.99.2. 2019 Greg Norman, Limestone Coast Shiraz from Wall to Wall Wine for $15.50.3. 2022 Yellow Tail Shiraz from Walmart for $5.99.

Send us a textEn este episodio nos adentramos en una narración teñida por arte, mitología, clima, suelos, etc. Una charla sobre aromas, experiencias y sobre los elementos que no pueden faltar en un Hypervino. Jose Durand nos invita a hacer una pausa y a escuchar lo que los vinos de Bodegas Icaro le quieren contar al mundo del vino.Si te gustó este episodio, compártelo con más foodies y síguenos en instagram @kuakocinanomada. ¡Gracias por escuchar!

Los olores juegan un papel fundamental en la atracción sexual y la percepción interpersonal. Nuestra respuesta a los olores no es simplemente una cuestión de preferencia personal, sino que está profundamente arraigada en nuestra biología y psicología. Juegan un papel crucial en la atracción sexual y la elección de pareja. Estos olores pueden ser tanto agradables como desagradables y tienen un impacto significativo en nuestras relaciones y percepciones de los demás. ¡¡Ya es jueves de sexualidad en El Expresso de las 10!! Escucha en este podcats a la Dra. Laura Flores especialista en Medicina sexual con quien hablamos de los aromas del placer sexual.

Dennis and Denise have a budget-friendly show tonight, with each wine costing less than $10. We randomly selected and tasted three red wines. Also, see if you can catch ten references to different songs. We learn some wine terms. We also discuss why we look at the wine before we swirl, smell, and sip.See if Dennis and Denise can figure out what wines they are drinking tonight. Tonight, our three wines include:1. 2018 Bogle https://boglewinery.com/ Petite Sirah from California. I purchased it from Costco for $8.49. Wine Enthusiast gave this wine a 91 and called it a Best Buy. 2. 2016 Chateau Le Grand Moulin, Blaye Cotes De Bordeaux. I purchased it from Costco for $8.00. The Wine Enthusiast gave this wine a 92 and was the Editor's Choice. This Bordeaux blend is mostly made up of Merlot with Cabernet Sauvignon and Cabernet Franc. It is aged in cement vats and is described as being fruit-forward. Aromas of dark currant, blackberry, cassis, int, and spice with a touch of earthiness. Medium bodied. Refined tannins and balanced acidity. 3. 2020 Aglianico Puglia IGP. The Epicuro Vino Rosso https://www.femarvini.com/en/brand-en/epicuro.html was purchased at Trader Joes for $5.99. Cellar tracker gave the wine a 88. Flavors of Blueberry, plum and fig with a medium level of jamminess. Dark fruits with oak, vanilla and tobacco. Very smooth with full mouth feel. Need to let breath before drinking. Next week we are tasting canned or boxed wines that you can take to the tailgate. The three wines we will taste include:1. Bota Mini Sauvignon Blanc, purchased at Wall to Wall Wine for $4.99. 2. Black Box Australia Chardonnay, it was purchased at Wall to Wall Wine for $4.993. Canned Oregon Red Pinot Noir. This was purchased from Wall to Wall Wine for $5.99.

Tonight our blind-tasting pair looks for a wine you can enjoy before summer is over. We will delve into some facts about Rose' so you can make an informed purchase.We will also talk about wine characteristics, terms, and general rules you may want to follow to make your wine tasting experience the best it can be.We are also changing our format from a double-blind tasting to a single-blind tasting. NOOOOO! DON”T DO IT!!! Oh wait, what does that even mean? We will explain. Tonight, we taste:1. 2023 Kirkland Provence $7.99 from Costco. The blend includes 36% Grenache, 28% Cinsault, 12% Syrah, 10% Vermentino, 5% Carignan, 5% Tibouren, and 4% Ugni Blanc. The Reverse Wine Snob says - Aroma: strawberry, cherry and a little watermelon plus some salty minerality and pleasing touches of wild herbs and flowers. (Bulk buy) 2. 2023 Ro Substance Rose $9.99 from Costco. This wine is made from the Syrah grape and comes from the Wahluke Slope, Columbia Valley, Washington State. The Reverse Wine Snob says – Aroma: strawberry, melon and cherry, along with some light herbal notes. Tastes: Watermelon and some other tart fruit notes are added to all the other flavors from the nose. Smooth and a bit creamy, the wine also has great depth of flavor on the rich, juicy fruit.3. 2023 Illahe Tempranillo Rose' $19.99 from Wall to Wall Wine and Spirits. The wine comes from https://www.illahevineyards.com/wines in the Willamette Valley from 100% Tempranillo Grapes that are picked early to give acidity. 25% barrel and 75% tank fermented. 3.22 pH (this is low so should be bright and crisp). The winemaker says Aromas of Lemon zest, spruce, rhubarb, and fleshy watermelon rind. Taste: juicy honeydew melon and Oregon strawberry finish. Next week we will have a red wine Budget Bargain Hunt Episode. Each wine will cost less than $10. We will be tasting three wines that will include:1. 2018 Bogle Petite Sirah that we purchased at Costco for $8.49.2. 2016 Chateau Le Grand Moulin, Blaye Cotes De Bordeaux, purchased at Costco for $8.00.3. 2020 Aglianico Puglia IGP, Epicuro Vino Rosso from Trader Joes for $5.99.

Abrimos 'La Ventana' dedicada a los sentidos. Además, hablamos de gatos y de un festival dedicado a estos felinos. Finalizamos hablando del consumo de agua, y con el hallazgo de agua en Marte.

Adela Soler, guía del Museo de los Aromas, y Ana Ibáñez, neurocientífica, hablan este martes en La Ventana sobre la verdadera importancia del sentido del olfato.

Seasons - Ecclesiastes | Aromas! | Pastor Chris Heller   Ecclesiastes 10:1-20 It has been said that, among all of the senses, smell is the most powerful trigger of emotion and memory. We are so much more likely to remember something we smell than any of the other senses. A certain scent can trigger old and long forgotten memories.   Do you have a favorite smell? Join us this Sunday in our Seasons series as we look at five things that are sweet smelling aromas to God!

Smells, Asians, Aromas, Dating apps, The best Dating Profile, High class Dating, Dating, WIC Moms, Bolivians, Ugly men, Olivia From Bolivia, Bolivian women, The Garden of Eden, God Creation, Truth of the Bible, Sleeping with Snakes, Animalia, Chain restaurant Faces, and a lot of fun with a Guest!

Building Dreams and Empowering Others - Marita Astete - Leaders With a Mission Have you ever felt the weight of your dreams battling against the odds? You're not alone. Meet Marita Aste, a visionary entrepreneur and the heart behind Aromas del Peru, a thriving Peruvian restaurant franchise in the United States. Marita's journey is a testament to resilience, adaptability, and the power of purpose. From overcoming language barriers and financial struggles to becoming a celebrated restaurateur and philanthropist, Marita's story is nothing short of inspiring. She shares her culinary expertise and entrepreneurial spirit, driven by a deep love for service and community. Marita's nonprofit foundation, Fundación Aromas, brings joy and hope to low-income children, demonstrating her commitment to making a difference beyond the kitchen. In this episode, Marita reveals the secrets behind her success, the challenges she's faced, and the unwavering determination that fuels her mission. Her insights on leadership, adaptability, and the importance of a supportive team are invaluable for anyone looking to turn their dreams into reality. Share this episode with fellow dreamers and entrepreneurs ready to embrace their inner power!

What's the episode about? In this episode, hear Dr Hannah Gould on death and the dead in Japan, changing death rituals, necromaterials, death rites, caring for the dead, death technologies, vertical burial, material culture and ethnographies of things.  Who is Hannah?  Dr. Hannah Gould is a cultural anthropologist studying religion, materiality, death, and discarding with a regional focus in North-East Asia and Australia. In her words, “she studies the stuff of death and the death of stuff.” Dr. Gould has degrees from The University of Melbourne and Oxford University, and completed her doctoral research into the transformation of contemporary Japanese death ritual. Dr Gould currently serves as the President of The Australian Death Studies Society and holds the Melbourne Postdoctoral Fellowship for the project “Mobile Mortality: Transnational Futures of Deathcare in the Asia Pacific”. Dr Gould is also the author of When Death Falls Apart (University of Chicago Press, 2023) and co-editor of Aromas of Asia (Penn State University Press, 2023). Alongside academic research and publishing, she facilitates and engages in public and media-based conversations about death, dying, religion and technology, and is an advocate for more equitable systems of deathcare. The Book from this week's Introduction Radical Mindfulness by James K. Rowe, Associate Professor at the School of Environmental Studies in the University of Victoria examines the root causes of injustice, asking why inequalities along the lines of race, class, gender, and species continue to exist. Specifically, James Rowe examines fear of death as a root cause of systemic inequalities and proposes a more embodied approach to social change as a solution. How do I cite the episode in my research and reading lists? To cite this episode, you can use the following citation: Gould, H. (2024) Interview on The Death Studies Podcast hosted by Michael-Fox, B. and Visser, R. Published 1 July 2024. Available at: www.thedeathstudiespodcast.com, DOI: 10.6084/m9.figshare.26139067 What next? Check out more episodes or find out more about the hosts! Got a question? Get in touch. --- Send in a voice message: https://podcasters.spotify.com/pod/show/thedeathstudiespodcast/message

RAB RAUL ASKENAZI- LAS DIFERENTES BERAJOT POR LOS AROMAS by TALMUD TORA MONTE SINAI

Welcome to Strikeout Beer Quick Beer Reviews! Today RD is trying Big Country Organic Brewing Co. Organic Hazy IPA out of Austin Texas. This beauty rocks 7.1% ABV and 65 IBU.From the website:"Hazy IPAMountaineering Mount Mansfield? Repelling the Presidential Range? Zip open the tent and take in the cool, brisk air with this generously-hopped Hazy IPA. Aromas of grand spruce trees and fresh squeezed orange juice complement a citrus-forward palate with notes of resinous pine providing outstanding balance. An adventure always awaits.7.1% ABV | 65 IBUINGREDIENTS: Water, Organic Malt, Organic Hops, Organic Yeast"Thanks for listening!-------------------------------------------------------------------strikeoutbeer.com#beer #craftbeer #beerreview #craftbeerreview #beerpodcast #beerus #beertalk #craftbeerpodcast #beerreviewer #beerreviews #quickbeerreview #quickbeerreviews #strikeoutbeer #ipa #hazyipa #bigcountryorganicbrewing #texasbeer

In this episode, Justin and Adam talk with Will Robinson, the Distiller at Tamworth Distilling and Mercantile. They discuss using wild fish and game ingredients in spirits such as Eau De Musc Castoreum Whiskey, Crab Trapper Whiskey, Deerslayer Venison Whiskey, and Saison de Frai Apple Brandy VSOP. Justin does a live tasting on the air as Will talks about each spirit in detail.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest:  Will Robinson is the Distiller at Tamworth Distilling and Mercantile in Tamworth, NH, where he focuses on product development and the production of gins, cordials, flavored spirits, and more. He is a founding member of the band Moonshine Still, with whom he played over 1500 shows and recorded four albums; he is a jack of all trades and has worked awesome jobs such as an antique dealer, pawn broker, canoe instructor, winery owner and distiller, student and stay at home Dad. In his spare time, he enjoys spending time with his children, sailing, cooking, paddling, producing music, and attempting to pursue a more sustainable lifestyle. Check out The Tamworth Distilling IG page Visit the Tamworth Distilling website to learn more or order Takeaways: Eau du musc includes an old-world flavoring technique that uses the oil extract from the castor gland of the North American beaver Crab Trapper is made with a bourbon base steeped in a mixture of crab, corn, and spices Deer Slayer is a venison-flavored whiskey with cranberries, porcini mushrooms, juniper berries, and green peppercorns Saison de Frai is a brandy infused with smoked trout The Deerslayer and Saison du Frai spirits have unique flavors that evoke memories and create new experiences. Will Robinson emphasizes the importance of creating connections and memories through spirits. Conscious consumption and trying new flavors can lead to pleasant surprises Show Notes: Introduction and Background From Music to Distilling Working with Wild Ingredients Using Wild Ingredients in Spirits The Use of Castoreum Tasting the Wild Spirits Tasting the Ode to Musk Impressions of the Ode to Musk Introduction to Vacuum Distillation Distilling Delicate Flavors The Success of the Crab Trapper Creating a Market for Invasive Species The East Coast American Seafood Spice Blend The Process of Creating the Crab Trapper Educating About Global Warming and Invasive Species Supporting Sustainable Seafood and Invasive Species The Deer Slayer: Fermented Meat Whiskey The Art of Smoking and Barbecuing The Process of Creating the Deer Slayer Introduction and Tasting Notes Discussion about Potential Snack Stick Product Exploring the Flavor of the Saison de Frai Creating a Snack Stick Experience Wrap-up and Audience Questions Introduction to the Saison de Frai Exploring the Aromas and Flavors of the Saison de Frai Sourcing Ingredients and Creating New Experiences Creating Memories and Connections through Spirits Other Spirits to Explore Foraging Pine Cones Fermenting Pine Cones Flavor of Pine Cone Syrup Sugar Plum Fairy Absinthe Upcoming Flavors and Spirits Siege of Wolves Rum Where to Order and Connect Closing Thoughts Learn more about your ad choices. Visit megaphone.fm/adchoices

One of the most beloved Italian American holidays is here again, and we are back in New Orleans, LA, coming to you live and uncut from the center of the nation's greatest St. Joseph's Day celebrations. Join co-host John M. Viola, as he broadcasts directly from the vibrant heart of New Orleans, where the Italian American St. Joseph's Society's parade and feast ignite the city with cultural pride. Listen in as he sits down with dear friends and prominent figures in the Italian American community—Brendan Young, Tony Mangia, and Chef David Greco of Mike's Deli on Arthur Avenue— to share a lively discussion about the rich traditions of St. Joseph's Day, including the massive undertaking of preparing nearly a thousand pounds of Pasta con Sarde and the deep-seated importance of food in our heritage celebrations. We dive into the kitchen camaraderie that makes monumental cooking endeavors like this possible and illuminate the secrets behind the mouthwatering feasts that have come to symbolize our collective identity. We reminisced about the family-run businesses that form the backbone of our community, the resilience that has seen us through the toughest of times, and the cultural champions who've ensured that our legacy endures. Plus, we'll explore the broader implications of our heritage celebrations, and how the significance of these gatherings extends beyond the feasting tables, shaping our perspectives on historical narratives and the ways we honor our forebears. Through the power of story and social media, we're not just preserving customs; we're inviting the world to join our pilgrimage, one that celebrates the grandeur of Italian-American culture and the spirited communities that keep it alive. So, tune in, enjoy the stories, and perhaps find a spark of inspiration to kindle your own cultural flames by joining the dozens of listeners already making the pilgrimage at next year's St. Joseph's Day Weekend! --- Support this podcast: https://podcasters.spotify.com/pod/show/italianamerican/support

In this heartfelt episode of "Off the Vine," Kaitlyn Bristowe sits down with the remarkable 10-year-old Lily, the radiant soul behind Lily Lou's Aromas! From battling bullying in school to blossoming into a thriving young entrepreneur, Lily shares her inspiring journey of resilience and illumination that led to her small business. What began as a homeschooling project during the pandemic evolved into crafting her own products, ultimately catching the attention of none other than Taylor Swift, who purchased her exquisite candles! Discover how Lily's passion for empowering others and spreading positivity drives her business and fuels her mission to make the world a brighter place. Get ready to be inspired by Lily's story of strength, kindness, and the power of chasing dreams!Episode Highlights: (4:52) - Lily recounts her experience with bullying in school and how it ignited her journey toward entrepreneurship. (9:18) - Discover how Lily's homeschooling project during the pandemic evolved into the creation of Lily Lou Aromas and her first products. (12:30) - Learn about the moment Lily caught the attention of Taylor Swift, leading to the purchase of one of her candles. (17:30) - Explore Lily's passion for empowering others and spreading positivity through her charity work. (21:40) - Hear Lily's heartfelt advice for children facing bullying and her strategies for self-care and resilience. Come See Me On The Pour Decisions Tour!! BUY YOUR TICKETS HERE! Thank you to our sponsors!COVER GIRL: Say hello to your real life makeup filter in a bottle, COVERGIRL's...