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Can a $25 Napa red really deliver a premium wine experience?This week on Stop Wasting Your Wine, we're heading from Ghost Block to its sister label, Elizabeth Rose, to find out. In the glass is the 2023 Chockablock Red Blend, a Napa Valley blend of Cabernet Sauvignon, Merlot, and Malbec that surprised us from the very first sip.What started as a savory, herbal, and unexpectedly salty wine transformed dramatically as it opened up, revealing layers of dark fruit, oak spice, vanilla, and structure. Along the way, we explore why winemakers blend grapes in the first place, how small percentages of Merlot and Malbec can completely change a wine's personality, and why some of the world's greatest wines are blends rather than single varietal bottlings.In this episode, we discuss:• Why this wine tastes so different from a typical Napa Cabernet• The role of blending in creating balance and complexity• How decanting completely changed our experience with this bottle• Whether a $20 to $25 Napa blend can compete with wines costing far more• Why this might be a bottle worth buying by the case and aging for yearsPlus, a Pick Your Poison scenario that puts your wine pronunciation skills and your relationship with your boss to the ultimate test.Wine Featured:2023 Elizabeth Rose Chockablock Red Blend75% Cabernet Sauvignon, 14% Merlot, 10% MalbecNapa Valley, CaliforniaSupport the show and help keep the wine flowing!Buy us a glass!https://buymeacoffee.com/cheers3Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagramhttps://www.instagram.com/stopwastingyourwine/Stop Wasting Your Wine on YouTubehttps://www.youtube.com/@StopWastingYourWine00:00 Cold Open and Intro00:50 Meet the Chockablock Blend03:00 First Sip Impressions04:58 Aromas, Herbs, and Salinity08:40 The Mystery Flavor Everyone Notices15:53 Wine Drop: Why Winemakers Create Blends22:58 Final Reviews After an Hour of Air30:20 Pick Your Poison: Correct the Boss?35:24 Next Week's Wine Preview
Las claves de un buen café tostado. Sofía Aguilera, Tostaduría y Academia Café La Llama.
Los olores en la sensibilidad de un sentido hiperdesarrolladoECDQEMSD podcast episodio 6304 Aromas SensiblesConducen: El Pirata y El Sr. Lagartija https://canaltrans.comNoticias del Mundo: Pasajeros del vuelo a Washington Beijing - Tiroteo en Harvard - Los hermanos Adorni - Hubo sexo en ese avión? - Clases de guaraníHistorias Desintegradas: Taxi en Oaxaca - Hacemos seguimiento al caso - Un olor nauseabundo - Las francesas - Camembert y simpatía - Los pescados en el bus - Tips para el metro - Conocer el mundo - De La Polla al Candié - Huevo crudo - versiones y - Caguamas y Mantarrayas - Feliz día Paraguay y más...En Caso De Que El Mundo Se Desintegre - Podcast no tiene publicidad, sponsors ni organizaciones que aporten para mantenerlo al aire. Solo el sistema cooperativo de los que aportan a través de las suscripciones hacen posible que todo esto siga siendo una realidad. Gracias Dragones Dorados!!NO AI: ECDQEMSD Podcast no utiliza ninguna inteligencia artificial de manera directa para su realización. Diseño, guionado, música, edición y voces son de nuestra completa intervención humana.
El chocolate: un maridaje clave del café. Junto a Fernando Delgado, CEO de Brunn Chocolate.
Rendibú y su trabajo pionero del café de especialidad y smoothies. Junto a su CEO, Hans Lozano.
Carbone Espresso: el éxito del café venezolano. Junto a su propietario, Pietro Carbone.
Los Contadores: el café gourmet e impulso para la pyme. Junto a Darwin Rosas Peña, propietario.
Tipos y metodología del café. Junto a Fabián Durán, barista de Café Mutuo.
Café Menta y su propuesta como pyme local y gastronómica. Junto a su fundadora Silvana Bruzon.
Mushmore: el primer café con hongos de Chile. Junto a Sebastián Undurraga, CEO de Mushmore.
What happens when you hand a sommelier a mystery glass and ask them to identify a world-class red wine — completely blind?In this episode of Got Somme, we put the palate to the ultimate test with a stunning Rioja Gran Reserva 2016 that left us speechless (and one of us with actual goosebumps).We got ours here: https://www.platinumfinewine.com.au/product/bodegas-lan-gran-reserva/ From deep ruby colour to lingering pencil-shaving tannins, this wine delivered layer after layer of complexity — black currant, black plum, truffle, leather, clove, nutmeg, star anise, and what our co-host could only describe as fresh pasta flour. The nose alone was worth the price of admission.Was it Bordeaux? Was it Rioja? Tune in as we break down every clue, make the call, and reveal just how well a 10-year-old wine can hide its age.Rioja Gran Reserva 2016Region: Rioja, SpainVariety: TempranilloAging: Gran Reserva (60 months total — 24 months in oak, 24 months in bottle minimum)Oak: French oak (modern style — not traditional American oak)00:00 – The blind tasting begins — what's in the glass?00:05 – Colour analysis: deep ruby, brick rim, high viscosity00:30 – Aromas: black fruit, truffle, mushroom, leather, pencil shavings01:04 – Oak influence: baking spices, cloves, nutmeg, star anise01:57 – Palate: grippy tannins, medium-plus body, dry finish03:00 – The debate: Bordeaux or Rioja?04:46 – Making the call — Rioja Reserva 2020 (spoiler: wrong on both counts!)05:06 – The reveal: Rioja Gran Reserva 201606:24 – Why this wine doesn't show its age06:39 – Reserva vs Gran Reserva: what's the actual difference?07:40 – Food pairing: rump steak, chips, and fresh breadblind wine tasting, Rioja Gran Reserva, Rioja vs Bordeaux, how to taste wine, wine tasting technique, what is Gran Reserva, Spanish wine aging rules, Reserva vs Gran Reserva, Tempranillo blind tasting, old world wine, wine education podcast, Got Somme podcast, sommelier blind tasting, French oak vs American oak Rioja, 2016 Rioja, wine tasting for beginners, wine podcast AustraliaEnjoyed the episode? Subscribe on YouTube — this extended tasting content is YouTube-exclusive! Instagram gets the highlights, but YouTube gets the full blind tasting experience.Watch: https://youtu.be/YVeWLAxQScg Follow: https://www.instagram.com/gotsomme/
Como toda pessoa que um dia decidiu mudar de país, a enorme comunidade brasileira que escolheu Portugal para viver trouxe na bagagem muito mais do que a saudade. O arroz com feijão, a farofa no domingo e o pão de queijo são frequentes nas mesas dos imigrantes brasileiros neste outro lado do Atlântico. Aromas, sabores, ingredientes e o nosso jeito de cozinhar têm conquistado paladares mundo a fora. Letícia Fonseca-Sourander, correspondente da RFI em Lisboa Nos últimos anos, Portugal viu crescer endereços onde o Brasil é a grande estrela, da comida de rua reinventada à cozinha de autor. Um cenário totalmente diferente dos rodízios de carne que durante muito tempo foram sinônimo de comida brasileira em terras lusitanas. Hoje, até mesmo em alguns restaurantes portugueses, é possível pedir uma moqueca de camarão com azeite de dendê e feita em panela de barro. Verdade seja dita, este prato nasceu na África, atravessou o oceano e criou raízes na Bahia. A versão servida no Cantinho do Avillez, um dos restaurantes do chef estrelado José Avillez, é a Moqueca do Mar, que é uma combinação de corvina com camarão e um toque de amendoim. Comida é memória, afeto e origem Outra estrela da gastronomia lusitana é Kiko Martins, conhecido por ser um chef ousado e criativo em seus cinco restaurantes lisboetas. Em um deles, o Boteco, dedicado à cozinha brasileira, há no cardápio dadinhos de tapioca, pão de queijo, pastéis de vento, feijoada, picanha e bolo brigadeiro. Filho de pai português e mãe pernambucana, o chef passou sua infância no Rio de Janeiro e explica que quis abrir este espaço para honrar a sua herança familiar. Graças ao talento de chefs o Brasil tem proporcionado descobertas que vão muito além dos clichês: um peixe grelhado com manteiga de maracujá ou uma picanha com farofa de mandioca e legumes na brasa com rapadura são exemplos da criatividade que tem feito a cozinha brasileira brilhar e ser mais respeitada. A chef sergipana Lizandra Almeida é uma estrela em ascensão. Ela estudou no renomado Le Cordon Bleu do México, graças a uma bolsa de estudos e depois trabalhou com grelhados em restaurantes de São Paulo. Agora, aos 31 anos e vivendo há três anos em Lisboa, Lizandra foi uma das finalistas na categoria chef revelação do prestigiado prêmio Mesa Marcada, que reconhece os talentos da gastronomia em Portugal. Ela, que trabalha com grelhados no Pils Grill Eatery, conta como recebeu a notícia de que tinha sido indicada ao prêmio. Ainda em São Paulo, ao ter contato com o processo de defumação da carne, Lizandra se apaixonou por este mundo e quis conhecer mais as técnicas. Ela relembra que teve bastante dificuldade por ser um universo bem masculino e fechado. “Foi desafiador, consegui me destacar e também alcançar as possibilidades de entrar para o meio, porque eu era sempre vista como a menina que estava ali para fazer a sobremesa e não para trabalhar com a carne”, recorda. Na opinião da chef, o aumento significativo da comunidade brasileira em Portugal – há cerca de 500 mil brasileiros residentes em terras lusitanas – explica esta “invasão” da nossa gastronomia. A relação luso-brasileira é também marcada pela gastronomia Durante os séculos que o Brasil foi colônia de Portugal os hábitos alimentares sofreram transformações profundas. Ingredientes essenciais dos povos indígenas como a mandioca e dos africanos como o azeite de dendê foram em parte substituídos pela comida que os portugueses estavam habituados a comer. A fritura dos alimentos é uma herança portuguesa e os doces bem açucarados começaram a surgir no Brasil com a chegada da família Real Portuguesa. O sociólogo e historiador Gilberto Freyre, autor de Casa Grande e Senzala, dizia que a influência da culinária portuguesa se manifestava de maneira mais forte no litoral - do Maranhão ao Rio de Janeiro - enquanto a africana sobressaia na Bahia e a indígena no norte do país. Já na década de 1960, Luís da Câmara Cascudo, um dos mais respeitados folcloristas brasileiros, escreveu em sua “História da alimentação do Brasil” que o patrimônio culinário brasileiro não possuía o peso do regionalismo, e sim, da miscigenação entre as cozinhas indígenas, africanas e portuguesas. Um dos símbolos mais emblemáticos da nossa culinária, a feijoada, teria raízes no cozido português, que no Brasil foi adaptado com o feijão preto. Para Câmara Cascudo, a feijoada como conhecemos hoje seria uma combinação criada apenas no século XIX. Décadas depois, os modernistas a elegeram prato nacional – onde influências portuguesas, africanas e indígenas se misturam - na construção de uma identidade brasileira. “Esta identidade da gastronomia brasileira está ainda em processo, não é uma realidade pronta”, costumava afirmar o historiador e membro da Academia Brasileira de Gastronomia, Ricardo Maranhão. “Nós passamos 150 anos valorizando a gastronomia estrangeira e não demos bola para a cozinha nacional.” Maranhão destacava a importância da culinária mineira, da amazônica, assim como as do litoral e do sertão do nordeste, a afrobrasileira da Bahia, a gaúcha e a do centro-oeste. “A gastronomia define nossa identidade tanto quanto os sons do samba, a arquitetura barroca ou modernista”, lembra o sociólogo Carlos Alberto Dória, especialista em cultura culinária. É inegável o espaço e prestígio que a gastronomia brasileira tem conquistado no exterior. Hoje em Portugal, além da cozinha autoral, há pão de queijo nas padarias e supermercados do país, brigadeiros nas festas infantis e lojas de doces, farofas como acompanhamento nas churrascarias. É o Brasil usando sua culinária como soft power para reforçar, ainda mais, os laços culturais entre os dois países.
White Bordeaux or Bordeaux Blanc account for only 10% of Bordeaux wine production. However, since 2000, white wine production in Bordeaux has increased 50%. Bordeaux Blanc can be separated into two distinct types of wine. Dry and Sweet.The most famous white blend is made up of Sauvignon Blanc and Semillon.Sauternes and Barsac are best known for their sweet wine production. Sauternes normally use Botrytized wines. It is known as “noble rot”. Semillon – is the most planted white wine grape in Bordeaux and gives the wine body, weight, creamy texture, and sometimes honey and beeswax.Sauvignon Blanc – gives the wine acidity and crispness. It adds the zesty citrus, green apple, and herbaceousness.Muscadelle – Used in smaller amounts to add floral, fruitiness, honeysuckle, and spice. Bordeaux is located just off the Atlantic coast. It is slightly inland, but still has a maritime climate; the further you go inland, the more continental the climate becomes.Decanter Magazine wrote in a 2025 article that white wine from Bordeaux is gaining in popularity.Look for these white wine regions. The Entre-deux-Mers (between two seas) is the area between the Garonne and Dordogne Rivers. Because of its location, it has a cooler climate and produces higher acid wines. Two other top areas would be Pessac-Leognan and Graves.Tonight, we are tasting:2023 Chateau Ducasse Bordeaux. The wine is a blend of approximately 70% Semillon and 30% Sauvignon Blanc. It may include a small amount of Muscadelle. I purchased from Gateway Market for $18. The wine is unfiltered and aged in stainless steel for 6 months. Comes from clay and limestone soils. Bone dry, maybe a hint of tropical fruit on the nose. Luscious mouth feel, passion fruit, chalk, and acidity. Has a hint of lime and grass. Great with seafood. 12% alcohol.2024 Honey Moon Viognier. The wine is from California and was purchased at Trader Joe's for $5.99. Aromas of peach, apricot, and honeysuckle, and flavors of honey, mango, and nectar. Pairs with spicy Thai curries, lobster, and roast chicken. The wine has 13% alcohol.Denise scored them both a 3. I scored the Chateau Ducasse a 4 and the Honey Moon a 3. I found the Chateau Ducasse to have a medium to full body, lots of mineral, and lots of earthiness. It has good acidity and is bright and fruity. The Honey Moon I liked also, especially for the price. It was very fruity with a short finish. Next week a couple of winery spotlights and talk about hybrid wines.
No episódio #292 Thamirys Schneider e Amanda Dadda revelam o que realmente acontece por trás das notas de café, frutas e brioche que sentimos na taça. Elas desvendam se os aromas vêm da "mágica" da uva, da fermentação ou do tempo em barrica. Aprenda sobre a influência da madeira e entenda a diferença entre aromas primários, secundários e terciários para treinar seu nariz no próximo brinde.
61 años de Café Carrasco, historia y testimonios de Concepción. Junto a Jürgen Carrasco, propietario de Café Carrasco.
Tomaten im Kühlschrank – praktisch, aber geschmacklich eine schlechte Idee. In dieser Folge von 120 Sekunden Deluxe geht es um ein kleines Küchengeheimnis: Warum verlieren Tomaten im Kühlschrank einen großen Teil ihres Aromas? Du erfährst, welche Rolle Aromastoffe, Enzyme und Temperatur dabei spielen – und warum eine gekühlte Tomate geschmacklich manchmal eher wie ein Schwarz-Weiß-Foto wirkt. Kurz gesagt: Das Motiv ist noch da, aber die Farben fehlen.
El auge del consumo de café en el Gran Concepción y su impacto gastronómico. Junto a Fabián Durán, barista de Café Mutuo.
Hoy arrancamos con Ciary Week, que claramente todavía no se acaba. Lo que parecía un toallazo ahora se complica cuando Justicia pide 90 días adicionales para investigar… y entra en escena el licenciado Antonio Sagardía.Luego analizamos una nueva encuesta de boricuas en Florida, que trae datos interesantes sobre economía, estatus y las prioridades políticas de esa comunidad clave.También discutimos la convocatoria para crear un nuevo partido político en Puerto Rico, quiénes están detrás de la iniciativa y qué posibilidades reales tiene.En el Patreon hablamos de la escuela de los ricos en Dorado, el modelo educativo que están vendiendo y lo que hay detrás del discurso de innovación.Si quieres escuchar el análisis completo y el contenido exclusivo:
Tonight, we are talking tannins. What are they, why are they in wine, are they important, do I want them in my wine? We will attempt to answer all of these questions and more!Tannins are complex compounds that are found in many trees and grapes. In wine, tannins mostly come from the grapes, but can also come from the wood barrels during the aging process. In the grapes, most of the tannins are found in the skin, seeds, and stems of the grapes. So, the amount of contact the juice has with these components will ultimately affect the level of tannins in the wine. Tannins are responsible for astringency in the wine. This is a bitterness and is similar to that experienced in an over-steeped black tea. Tannins are important for wine aging. During the aging process, tannins form polymerize and ultimately precipitate as sediment and at that time, do not cause any astringency or bitterness on the palate.Tannins will cause a drying sensation in the mouth. The tannins bind with the saliva to make the mouth feel dry.A lot of tannins are found in the color compounds of wine. So if you like dark deep colored red wines, You probably like wines with greater amounts of tannin. Tannins are important to the aging process, and if you like wines that age and mature over time, you probably like wines with tannins. Tonight, we are going to look at some wine varieties with high tannin levels. First is a Tannat. This variety gets its name from tannin. It is a deep-black-berried grape variety. It is most famous or known to come from two areas. First is the Madiron area of Southwestern France. Second, is the South American Country of Uruguay. The wines are often blended with other varieties such as Cabernet Franc, Merlot, or Pinot Noir.Second is Petit Verdot. Another black grape with thick skins and is one of the Bordeaux grapes. Bordeaux wines are blended wines. Petit Verdot is actually becoming a more popular blending option. It is popular because it adds to the color of the wine, and it adds tannins and the ability for the wines to age. It is also becoming more popular in Washington State and in California blends.Tonight, we are tasting:2022 Cashflow Red Mountain Washington Petit Verdot. The winery says the wine was aged for 24 months in 40% new French and American oak, It is made of 95% Petit Verdot and 5% Cabernet Sauvignon. Aromas of raisins, figs, currants and blackberry bramble. Flavors of mushroom, white pepper, sage, raisins, dates, concord grapes. It has 14.5% alcohol. Pairs with pulled pork tacos, pastrami sandwich, or creamy pasta salad. I purchased this from Gateway Market for around $30.00.2022 Garzon Reserva Tannat. This wine is from Uruguay. The wine has dark-fruit aromas and is full-bodied. Flavors of black and red fruits with firm tannins. Notes of herbs and graphite. The wine received a 90 rating from the Wine Enthusiast. It has 14.0% alcohol. I purchased the wine from Gateway Market for $18.00.Tannins pair with fatty, protein-rich, or savory dishes. Fat and protein will soften the tannins. Grilled steaks, aged cheeses, lamb, or dark chocolate.We liked both wines and rated both a 3. Next week we will continue our discussion of tannins.
Con la llegada de la primavera, llegan las flores, y muchas de ellas lucen unos colores y aromas irresistibles para atraer a todos los animales polinizadores. Se ponen sus mejores galas para avisarles que tienen alimento para ellos, en forma de polen y de néctar. Eduardo Barba repasa las fragancias de flores que lucen de blanco.
With the world feeling a bit uncertain at the moment we wanted to talk about some of the fragrances that help us feel better.Here's what we mention:Acqua Di Parma Colonia Il Profumo Millesimato ‘To mark the 110th anniversary… Expertly distilled over 24 hours and delicately fractionated, the 2024 harvest of Ylang-Ylang from Nosy Be amplifies the vibrancy of the citruses and gives density and depth to the perfume. Italian bergamot, blood orange, petitgrain and grapefruit open the composition with a golden freshness, while rosemary, orange leaves absolute, patchouli, and vetiver give structure and sophistication to this citrus aromatic creation.' Zara Jo Malone The Golden LullabyCreed Wild Vetiver‘Experience untamed elegance with Wild Vetiver, a composition sculpted by an unexpected harmony of timur berry, rose centifolia and noble vetiver.'(inspired by an English garden party wandering into the wild. Wild Vetiver is a fragrance off the beaten path, walking the line between precise refinement and nature. Born from noble roots yet spirited in its freedom, this sculpted composition reveals a vibrant tension between sophistication and wilderness. Opening with the spiced vibrancy of hand-harvested timur berry, the heart unfolds as rose centifolia rambles freely. At the base, vetiver casts a woody trail, grounding the composition with modern elegance. This is an enchanting journey through an aristocratic garden, where halcyon moments and the joy of missing out drift through the air.)Chloe Nomad Eau de Parfum NaturelJo Malone London English Pear & Sweet Pea ‘Sun-warmed orchards spring to life as tempting green pears fill the branches. The luscious fruits enveloped in softly scented pastel sweet peas, nestled on a base of powdery white musk.'“I can't help but smile when I wear English Pear & Sweet Pea. It's playful,subtle and instantly makes my day better.” – Lizzy JaggerJo Malone London English Pear & Freesia(Georgia May Jagger wears): ‘Orchards steeped in golden sunshine, warming the russet curves of luscious pears. The sensuous freshness of the just-ripe fruit wrapped in elegant white freesias, enhanced with rose and rooted in patchouli.'“I love it because it's classic and elegant. I feel I can reach for it every dayand wear it anywhere. It's really timeless.”– Georgia May JaggerVilla BullogniaMaya Njie Aethi Opum ‘When the rain subsides, black pepper, aidan fruit and vanilla warm up the earth with the sun. Aromas of coffee, vetiver and leather stir with thiouraye (churai) incense over formations of stone.The ancient keeper of lore secretly adorns itself with bark and leaves, its presence seen only by the vultures circling the skies above.'Black Pepper, Wet Earth, Aidan Fruit, Thiouraye incense (Churai) Vetiver, Papyrus, Coffee, Iris, Suede, Frankincense, Vanilla, Leather.Ormonde Jayne Bijou Zafran‘Celestial, A Spell in a BottleSaffron, red gold on skin, trailing fire spun in silk, flares like a comet in slow motion.It's not perfume. It's a presence, a spell in a bottle, softly dangerous, strangely celestial.Every turn of the head feels choreographed by desire. It doesn't shout, it smoulders.Wear it when you want the world to lean in just a little closer.'HEAD: Saffron, PearHEART: Cypriol, Iris, BenzoinSOUL: Patchouli, Musk, Mineral Amber, Vanilla Bean, Leather AccordThameen Centre StageOlfactive O New Earth (Soon to be launched…) Green, earthy, petrichor: loamy, soaked soil after the rain, the sense of nature nurturing. Can't wait to wear this!
Fluent Fiction - Hungarian: Revealing the Secret Aromas: A Coffee Roastery's Hidden History Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hu/episode/2026-02-26-08-38-20-hu Story Transcript:Hu: A téli hideg szorosan körülölelte Budapest városát, de a kávépörkölő kellemes, meleg menedéket kínált a fagyos széllel szemben.En: The winter chill tightly embraced the city of Budapest, but the coffee roastery offered a pleasant, warm refuge against the frosty wind.Hu: Bent az üzletben a frissen pörkölt kávészemek gazdag illata töltötte be a levegőt.En: Inside the shop, the rich aroma of freshly roasted coffee beans filled the air.Hu: A téglafalak és az öreg fa gépek meséltek a hely régi történeteiről.En: The brick walls and the old wooden machines told stories of the place's long history.Hu: Bence némán dolgozott a sarokban.En: Bence worked silently in the corner.Hu: Ő volt a kávépörkölő, aki minden babszemben különleges művészetet látott.En: He was the coffee roaster, who saw a special art in every bean.Hu: Múltja homályos maradt, és Bence így szerette volna tartani.En: His past remained obscure, and Bence wanted to keep it that way.Hu: A csendes élet volt mindene, ami kellett.En: The quiet life was all he needed.Hu: Zsófia, a fiatal, lelkes újságíró, belépett a meleg kávézó ajtaján.En: Zsófia, the young, enthusiastic journalist, entered the warm café door.Hu: Nagy cikket keresett, valami igazán lenyűgözőt.En: She was looking for a big story, something truly captivating.Hu: De ezen a napon valami különös dolog történt.En: But on this day, something peculiar happened.Hu: Egy régi kávédaráló megjavítása közben egy rég elfeledett levél hullott ki belőle.En: While repairing an old coffee grinder, a long-forgotten letter fell out of it.Hu: Katalin, az üzlet tulajdonosa, elkomorodott, amikor meglátta a levelet.En: Katalin, the owner of the shop, became grim when she saw the letter.Hu: Családja régi történetei és titkai rejtőztek a leveleken.En: Her family's old stories and secrets were hidden within the letters.Hu: Nem akarta, hogy azok a titkok felszínre kerüljenek.En: She didn't want those secrets to come to the surface.Hu: Féltette családja hírnevét.En: She feared for her family's reputation.Hu: Zsófia rendíthetetlen volt.En: Zsófia was undeterred.Hu: "Kitalálom, mi áll a levélben," mondta elszántan, és már látta maga előtt a nagy áttörést.En: "I will find out what the letter says," she said determinedly, already envisioning the big breakthrough.Hu: Bence aggódott.En: Bence was worried.Hu: Vajon megmenti-e egyszerű életét vagy segít-e Zsófiának?En: Would he save his simple life or help Zsófia?Hu: Ahogy Zsófia mélyebbre ásta magát a történetben, észrevette, hogy a rejtély összefonódik Bence múltjával.En: As Zsófia delved deeper into the story, she realized that the mystery intertwined with Bence's past.Hu: Az adatok összegyűjtésével Bence múltja lassan felszínre került.En: With the gathering of information, Bence's past slowly emerged.Hu: Katalin nem tudta, mit tegyen.En: Katalin didn't know what to do.Hu: Magánál tartsa a titkot, vagy vállalja az igazságot?En: Should she keep the secret to herself or face the truth?Hu: A feszültség egyre nőtt, mígnem egy nap Zsófia szembesítette Bencét a felfedezéseivel.En: The tension kept growing until one day Zsófia confronted Bence with her discoveries.Hu: Katalin is közelebb lépett, felismerve a levél írását.En: Katalin also stepped closer, recognizing the handwriting on the letter.Hu: Egy régi családi történet bontakozott ki előttük.En: An old family story unfolded before them.Hu: Bence mélyet sóhajtott.En: Bence took a deep breath.Hu: Elérkezett az igazság pillanata.En: The moment of truth had arrived.Hu: Elmesélte régi életét, amely összefonódott Katalin családjával.En: He recounted his old life, which was intertwined with Katalin's family.Hu: Titkos levélváltások, régi barátságok, összetört álmok.En: Secret correspondence, old friendships, shattered dreams.Hu: Zsófia végül megírta a cikket, ami új életet lehelt a kávépörkölőbe.En: Zsófia eventually wrote the article, which breathed new life into the coffee roastery.Hu: Bence elfogadta múltját, Zsófia elnyerte a megérdemelt elismerést, és többet tanult az élezett kutatásról, mint hitt volna.En: Bence accepted his past, Zsófia earned the deserved recognition and learned more about dedicated research than she had thought possible.Hu: Katalin pedig megértette, hogy az igazság értékesebb, mint a régi titkok rejtve tartása.En: Katalin realized that the truth was more valuable than keeping old secrets hidden.Hu: Különleges kötelék alakult ki közöttük, és a kávézó új mesét kezdett írni Budapest szívében.En: A special bond formed between them, and the café began to write a new story in the heart of Budapest. Vocabulary Words:chill: hidegembraced: körülölelteroastery: kávépörkölőrefuge: menedékfrosty: fagyosgrinder: kávédarálógrim: elkomorodottobscure: homályospeculiar: különössecrets: titkokjourney: történetcorrespondence: levélváltásokintertwined: összefonódikrecounted: elmesélteundeterred: rendíthetetlendeterminedly: elszántanrecognition: elismerésaroma: illataenthralling: lenyűgözőtfester: felszínre kerüljeneksolitude: csendes élethandwriting: írásátunfolded: bontakozott kishattered: összetörtbreathed: leheltbond: kötelékvaluable: értékesjournalist: újságírórecognize: felismervetension: feszültség
In this wonderfully geeky and genuinely fascinating episode, Janina is joined by Ian D'Agata, one of the world's leading authorities on Italian wine, to unpack the real differences between Barolo and Barbaresco — far beyond the usual shortcuts. From Nebbiolo's biotypes and soil types to climate, communes, MGAs and practical tasting tips, this is a deep yet accessible guide for anyone who wants to better understand why Nebbiolo remains one of the most compelling and misunderstood grapes in the world. Stay until the end for a special giveaway courtesy of Ian himself. Shownotes 02:32 What first drew Ian to Barolo and Barbaresco. 04:52 What is Nebbiolo? Aromas, structure and what makes it so unique. 07:15 How geography, soils and place shape Nebbiolo wines. 08:16 Finding new angles after decades of writing about Italian wine. 09:48 Ian's favourite lesser-known native grape from Northern Italy. 11:14 A favourite lesser-known native grape from Southern Italy. 13:21 The most beautiful wine region in Italy — purely for its landscape. 14:32 Traditional vs modern Barolo — does the distinction still make sense? 17:36 Barbaresco explained — not a “softer Barolo”, but a different wine entirely. 23:05 Climate and soil differences — how the same grape creates very different wines. 24:14 Nebbiolo biotypes — what they are and why they matter. 30:23 Why so few people talk about biotypes in famous grape varieties. 34:44 What surprised Ian most while researching Barbaresco Terroir, following his earlier work on Barolo Terroir. 36:31 Is there a different attitude to Nebbiolo in Barbaresco compared to Barolo? 37:58 Practical tasting exercises to help students understand Nebbiolo. 41:47 The 181 MGAs — communes, crus and how to approach them without fear. 45:49 Real-world examples of communes and MGA differences. 46:52 Which recent vintages are best to buy and store. 48:02 Older vintages to grab and open today. 49:40 Where to find great-value Nebbiolo without buying a 20-year-old Barolo. 54:36 Two tickets giveaway — how to enter and what's included.
Enrique Sanz es experto en aceites esenciales y aromaterapia, en este episodio profundizamos en lo que realmente hay detrás de los aromas que usas a diario y cómo estos pueden impactar tu cuerpo, tu mente y tus emociones. Perfumes, ambientadores y cosméticos prometen sensaciones agradables, pero muy pocos se detienen a cuestionar qué contienen realmente ni cómo esa mezcla de ingredientes puede afectarte a largo plazo. Aquí hablamos de forma honesta sobre la diferencia entre lo sintético y lo natural, los riesgos del mal uso de los aceites esenciales y por qué cada persona reacciona de manera distinta a los aromas. Explica: ➡️ La diferencia real entre aromas sintéticos y aceites esenciales. ➡️ 7 riesgos de usar aceites esenciales sin conocimiento. ➡️ Cómo los aromas impactan en la mente y las emociones. ➡️ Cómo pasar de lo sintético a lo natural en tu higiene personal paso a paso. Temas:0:00:00 Intro0:01:28 Aromas sintéticos vs. Aromas esenciales ¿Cuál es la diferencia?0:04:42 ¿Qué es la Alquimia? 0:05:47 ¿Cómo llegó Enrique al mundo de los aceites esenciales?0:08:08 Mi primer contacto con un aceite esencial 0:10:08 Los perfumes de antes no eran tóxicos 0:12:18 ¿Los aceites esenciales tienen efectos secundarios sobre la piel?0:16:20 5 Riesgos del mal uso de aceites esenciales0:23:57 Ambientadores sintéticos vs. Aceites esenciales 0:26:44 Existen más de 10 mil ingredientes que puedes usar en fragancias0:28:00 Cómo pasar de lo sintético a lo natural en la higiene personal paso a paso0:31:34 El mejor cosmético que se puede preparar en casa0:34:32 Cómo usar aceites esenciales en cosméticos 0:37:15 La industria cosmética te vende sensaciones0:40:54 Nadie comprueba que esa mezcla de ingredientes no te dañe0:42:25 ¿El aceite de romero evita la caída del cabello?0:44:43 Los aceites esenciales impactan en la mente0:47:58 Cada persona reacciona diferente emocionalmente0:52:00 Los aceites pueden activar traumas que ni siquiera son tuyos0:56:57 Mi kit de aceites esenciales y cómo los utilizo 1:03:38 Cómo preparar un desodorante natural paso a paso1:06:33 Dentífrico natural con solo 3 ingredientes 1:08:40 7 Beneficios del aceite de menta1:10:13 Aceites naturales y de buena calidad1:14:09 ¿El incienso cura el cáncer?1:15:52 ¿Cómo saber si un aceite esencial es de calidad?1:20:37 Aceite de lavanda, ¿para qué sirve?1:22:10 Los mejores 3 aceites esenciales 1:26:32 ¿La aromaterapia tiene un efecto placebo?1:27:36 Integrar aceites esenciales para curar enfermedades en la medicinaSigue a Enrique Sanz en👉 Instagram - https://www.instagram.com/aromaterapia_iesb/👉 Youtube - @institutoesb.aceitesesenciales 👉 Web - https://institutoesb.com/ Puedes comprar mi nuevo libro desde cualquier parte del mundo aquí 👉 https://amzn.to/4j1Lkga Puedes comprar mi nuevo libro desde España aquí 👉 https://bit.ly/TienesElCuerpoPerfecto_España Click aquí si necesitas ayuda para perder peso y recuperar tu salud 👉 https://go.fullmusculo.com/aplicacion/ Calcula las calorías, proteínas, grasas y carbos que necesitas según tu objetivo 👉 https://fullmusculo.com/calculadora-de-calorias/ Únete a nuestra comunidad fitness y recibe cada semana emails con los mejores tips en entrenamiento, nutrición, psicología y suplementación, siempre basado en la última evidencia científica. 👉 https://fullmusculo.com/suscribete/ Síguenos también en instagram donde estamos aportando contenido cada día. 👉 https://www.instagram.com/fullmusculo/ Y sigue nuestro Podcast en Spotify donde puedes escuchar esta y muchas entrevistas más con los mejores profesionales cada semana. 👉 https://open.spotify.com/show/3Zb1EtDKEPX50TyKGqfD3R Puedes comprar los suplementos en los que yo confío aquí: 👉 https://belevels.com/fullmusculo Y usar mi código de descuento:DAVIDDEPONTE
Enrique Sanz es experto en aceites esenciales y aromaterapia, en este episodio profundizamos en lo que realmente hay detrás de los aromas que usas a diario y cómo estos pueden impactar tu cuerpo, tu mente y tus emociones. Perfumes, ambientadores y cosméticos prometen sensaciones agradables, pero muy pocos se detienen a cuestionar qué contienen realmente ni cómo esa mezcla de ingredientes puede afectarte a largo plazo. Aquí hablamos de forma honesta sobre la diferencia entre lo sintético y lo natural, los riesgos del mal uso de los aceites esenciales y por qué cada persona reacciona de manera distinta a los aromas. Explica: ➡️ La diferencia real entre aromas sintéticos y aceites esenciales. ➡️ 7 riesgos de usar aceites esenciales sin conocimiento. ➡️ Cómo los aromas impactan en la mente y las emociones. ➡️ Cómo pasar de lo sintético a lo natural en tu higiene personal paso a paso. Temas:0:00:00 Intro0:01:28 Aromas sintéticos vs. Aromas esenciales ¿Cuál es la diferencia?0:04:42 ¿Qué es la Alquimia? 0:05:47 ¿Cómo llegó Enrique al mundo de los aceites esenciales?0:08:08 Mi primer contacto con un aceite esencial 0:10:08 Los perfumes de antes no eran tóxicos 0:12:18 ¿Los aceites esenciales tienen efectos secundarios sobre la piel?0:16:20 5 Riesgos del mal uso de aceites esenciales0:23:57 Ambientadores sintéticos vs. Aceites esenciales 0:26:44 Existen más de 10 mil ingredientes que puedes usar en fragancias0:28:00 Cómo pasar de lo sintético a lo natural en la higiene personal paso a paso0:31:34 El mejor cosmético que se puede preparar en casa0:34:32 Cómo usar aceites esenciales en cosméticos 0:37:15 La industria cosmética te vende sensaciones0:40:54 Nadie comprueba que esa mezcla de ingredientes no te dañe0:42:25 ¿El aceite de romero evita la caída del cabello?0:44:43 Los aceites esenciales impactan en la mente0:47:58 Cada persona reacciona diferente emocionalmente0:52:00 Los aceites pueden activar traumas que ni siquiera son tuyos0:56:57 Mi kit de aceites esenciales y cómo los utilizo 1:03:38 Cómo preparar un desodorante natural paso a paso1:06:33 Dentífrico natural con solo 3 ingredientes 1:08:40 7 Beneficios del aceite de menta1:10:13 Aceites naturales y de buena calidad1:14:09 ¿El incienso cura el cáncer?1:15:52 ¿Cómo saber si un aceite esencial es de calidad?1:20:37 Aceite de lavanda, ¿para qué sirve?1:22:10 Los mejores 3 aceites esenciales 1:26:32 ¿La aromaterapia tiene un efecto placebo?1:27:36 Integrar aceites esenciales para curar enfermedades en la medicinaSigue a Enrique Sanz en👉 Instagram - https://www.instagram.com/aromaterapia_iesb/👉 Youtube - @institutoesb.aceitesesenciales 👉 Web - https://institutoesb.com/ Puedes comprar mi nuevo libro desde cualquier parte del mundo aquí 👉 https://amzn.to/4j1Lkga Puedes comprar mi nuevo libro desde España aquí 👉 https://bit.ly/TienesElCuerpoPerfecto_España Click aquí si necesitas ayuda para perder peso y recuperar tu salud 👉 https://go.fullmusculo.com/aplicacion/ Calcula las calorías, proteínas, grasas y carbos que necesitas según tu objetivo 👉 https://fullmusculo.com/calculadora-de-calorias/ Únete a nuestra comunidad fitness y recibe cada semana emails con los mejores tips en entrenamiento, nutrición, psicología y suplementación, siempre basado en la última evidencia científica. 👉 https://fullmusculo.com/suscribete/ Síguenos también en instagram donde estamos aportando contenido cada día. 👉 https://www.instagram.com/fullmusculo/ Y sigue nuestro Podcast en Spotify donde puedes escuchar esta y muchas entrevistas más con los mejores profesionales cada semana. 👉 https://open.spotify.com/show/3Zb1EtDKEPX50TyKGqfD3R Puedes comprar los suplementos en los que yo confío aquí: 👉 https://belevels.com/fullmusculo Y usar mi código de descuento:DAVIDDEPONTE
Winslow from Pure Project drops a bomb on how many Pure Project beers will be on tap during thier Anniversary party on Saturday. It's no surprise they can feature 50 plus beers when they are constatly dropping seasonals like today's West Cost Pale called Sun Rays Like Stilts. Taking it's name from Tommy Guerrro the beer, like the song drifts on like a cloud on a calm breeze. Aromas of resin, citrus hit upfront while it instantly cleans up making way to the crushable Pale Ale on the back end.
Tonight we have two Chenin Blanc-Viognier white blends. We have talked about both of these varieties before. Both of these wines are about 80% Chenin Blanc and 20% is Viognier. This is a typical blend because Chenin Blanc is bright and acidic and Viognier is fuller-bodied with a hint of sweetness (eventhough it is a dry wine).Chenin Blanc is a very versatile grape that can be made into late harvest sweet dessert wines, dry white wines, sparkling wines, and oaked or unoaked wines.While versatility could be a good thing, it may actually be a bad thing because people don't always know what the wine is going to be like when they get a Chenin Blanc. We have also talked about Viognier before. Viognier in France comes mostly from the Rhone Valley. Outside of France it can be found in North and South America, South Africa, Australia, and New Zealand.It has some similarities to Chardonnay because it can make a full-bodied white wine. It requires a long growing season to develop, and is known for having lower yields. Viognier has flavors of tangerine, mango, honeysuckle, rose, and peach. Serve slightly chilled from 45 to 55 degrees. Pair with white meats or fish, especially if they are nut encrusted. Tonight, we are tasting:2024 Mbali Chenin Blanc-Viognier. I purchased this at Trader Joe's for $5.99. It is made up of 79% Chenin Blanc and 21% Viognier. The Reverse Wine Snob says it has bright fruit guava, melon, lychee, and honeyed tangerine. Mbali is the Zulu word for flower. The Cheap Wine Finder says this is a wine to buy multiple bottles of. I like his line “keep it cheap”. The wine is unoaked and has 13.5% alcohol.2024 Pine Ridge Vineyards Chenin Blanc-Viognier. I purchased this at Trader Joe's for $13.99. It is made up of 80% Chenin Blanc and 20% Viognier. It's vegan friendly, gluten free, no pesticides, lower alcohol, and has less than 1 gram of sugar per glass. They use a lighter bottle which is better for the environment. Pairs with light salads, seafood, and foods with a bit of spiciness. Great pair with appetizers. Aromas of Kiwi, melon, key lime zest, white flowers, honeysuckle, and jasmine. Flavors of Lychee, orange blossom, peach, citrus, crisp acidity. Clean and bright with no oak and no malolactic fermentation. Fruit comes from Clarksburg, CA. Was voted the #27 Best Buy by the Wine Spectator.We loved the Pine Ridge and scored it a 4. The Mbali was also good and we both gave it a 3. Next week, we are having a Mystery Show. Can we tell what we are drinking. Most importantly, we will go through the reasoning for our guess.
It is Austria's most planted wine grape. Named after Dr. Zweigelt who developed the variety in 1922 from a cross of Blaufrankisch and St. Laurent. The wine is known for being bright, tart, and fruity. Zweigelt can also make great rose' sparkling wines. In Austria sparkling wine is known as Sekt.People say the wine compares to a Pinot Noir.Tonight, we are tasting:2020 Johann Schwarz “The Butcher” Zweigelt. I purchased the wine from Gateway Market in Des Moines for $21.99. It is 100% Zweigelt and has 12.5% alcohol. It comes from Burgenland region of Austria and received an 85 rating from the WineEnthusiast. Aromas of cherry, dark berries, herbs, and spices. Balanced palate with firm tannins and flavors of cherry and oak.We both unfortunately did not like this wine and rated it a 2. We did not get the tart and acid that is described and found it to be flat and flabby. We promise to give the variety another try later. Next week, we are having a tasting that I am super excited for. We have two Chenin Blanc-Viognier blends. Both are inexpensive, but one was listed as #27 on Wine Spectator's Top 100 Wines.
How did winemakers first figure out how to remove alcohol from wine without destroying it? Why is it so difficult to perfect the flavours and aromas in wine once the alcohol is removed? Why do some non-alcoholic wines keep their fruity aromas while others seem to lose everything? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Dr Wes Pearson, a senior research scientist at the Australian Wine Research Institute in Adelaide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks. Highlights How was the German winemaker, Carl Jung, a pioneer in the field of no and low alcohol wine? Why is the reverse osmosis process better suited to small alcohol adjustments rather than full dealcoholization? How has the spinning cone column become one of the most effective tools for removing alcohol from wine? Why is it so challenging to preserve flavour and aroma in non-alcoholic wines? Why are low alcohol wines often more successful than alcohol free wines? How can vineyard and fermentation choices reduce alcohol while preserving wine character? Why do lower alcohol wines preserve a sense of place more successfully than fully de-alcoholized wines? How do beer producers have more technical options for making low alcohol products than winemakers? What is the connection between alcohol and mouthfeel? Why is Sauvignon Blanc often the most successful base for alcohol free wine? How does Wes envision the future of non alcoholic wine? Key Takeaways How did winemakers first figure out how to remove alcohol from wine without destroying it? The story goes that Carl Jung was somewhere in India, in the Himalayas, and he noticed that water boiled at a lower temperature and started thinking about, oh, well you know, they had a family winery and I wonder if we can take ethanol out if we boiled it at a lower temperature. Understanding, of course, classic distillation ethanol boils at around 70-something degrees and water would boil at 100. So you could boil your ethanolic solution, remove the ethanol, trap it on this side, leave your water here or whatever solution you have your ethanol in, and then keep the ethanol. That's classic distillation. Normally we keep the distillate, we keep the alcohol, and get rid of what we've taken it out of. Now we want to keep what we've taken it out of and get rid of the ethanol. So that was the whole premise behind vacuum distillation. Why is it so difficult to perfect the flavours and aromas in wine once the alcohol is removed? When that wine comes off the spinning cone column, it's not a pleasant drink. It's extremely acidic. You've concentrated the acids by about a third, and as well, you've lost all the flavor. Also the flavor that balances out all that acid is gone as well. We need to do a lot of work in building that back up. We should use more tools that we have to try to build some of these up, to build flavor. Now, of course, from the economics behind this, these are not expensive products. So we can't just whack everything in there and hope for the best. We have to have some judiciousness when it comes to how much these things cost and how much you can add, and how we can do this to recover what we've taken out and put back so that it's more cost effective. This is all part of the research that we're working on. Why do some non-alcoholic wines keep their fruity aromas while others seem to lose everything? When the yeast eat the sugar in the grape juice, those sugars are all attached to all kinds of other chemical compounds. The yeast come along, they eat the sugar, and release the flavor compound. And so those fermentation products, most of them are esters and organic acids. Now the esters are the really pretty things that we smell, all the fruity flavors. And the organic acid portions of those, they're less appealing. Now, when you put those through the dealcoholization machine, the spinning cone column in particular, you get the stinky stuff staying, and you get the nice stuff going. Within Sauvignon Blanc, you lose the acetate, but actually three-mercaptohexanol smells lovely. It smells like passion fruit, and so that stays. Where if your wine doesn't have thiols, something like Chardonnay, which is much lower in thiols, you don't get that retention of that character. About Dr. Wes Pearson Dr Wes Pearson is a senior research scientist and sensory group manager at the Australian Wine Research Institute in Adelaide. He holds a BSc in Wine Biochemistry from the University of British Columbia, a diploma in Applied Sensory and Consumer Science from the University of California Davis and a PhD from Charles Sturt University. He has worked in the sensory group at the AWRI since 2010 and has completed hundreds of sensory studies and authored over 25 research papers in that time. He is an alumnus of the Len Evans Tutorial and of Wine Australia's Future Leaders program and sits on the board of directors for the McLaren Vale Grape Wine and Tourism Association. He has judged at multiple capital city and regional wine shows and has been an educator/judge for the AWRI's Advanced Wine Assessment Course for more than a decade. He is also an accomplished winemaker, having made wine in Canada and France, and currently makes wine under his Juxtaposed label in McLaren Vale, South Australia. To learn more, visit https://www.nataliemaclean.com/371.
Tonight, we are tasting three wines. Two will be around $10, and a third wine will be over $20. Can we taste the difference?Tonight, we are tasting:2022 Epicuro Aglianico from Puglia, Italy. Purchased from Trader Joe's for $5.99. Blackberry and cherry with light spicy notes. Smooth and velvety. 13% alcohol. Single varietal wine, fermented in stainless steel tanks followed by maturation on the lees for several months before bottling. Does have some residual sugar. 2023 Tribunal Red Wine from the North Coast of California. Purchased at Trader Joe's for $12.00. Bold and full-bodied. Jammy fruit forward wine with lots of spice. People say it can be a little hot, but pairs well with burgers, pizza, and tacos.2017 Skylark las aves from the North Coast of California. This was purchased from Wine Styles for around $25. Mendocino County California. A Spanish inspired blend of 33% Carignane, 27% Syrah, 26% Grenache, and 14% Cabernet Sauvignon. Received a 92 rating from Wilfred Wong. Aromas of red cherry and raspberry, floral violet, and forest floor.Denise liked the $12 wine, the Tribunal. I preferred the $25 Skylark. However, if you like fruity, jammy, oaky red wines, and are looking for a bargain. You might want to try the Tribunal. I can really indorse the Skylark. I found this to be very smooth with good acidity and very well balanced. Next week, we are having our first Austrian wine, a Zweigelt.
El poder invisible de la Navidad: aromas que despiertan recuerdos y dan paz
Tonight, we are recapping some of our favorite wines of the past year.The winner for the best buy would be from our 6/26/2025 show on Italian wines. A 2022 Madia Torre Zambra Montepulciano d'Abruzzo. We purchased this wine from Costco for $7.99. We both loved the wine and scored it a 4.We also loved the Stone Hill Dry Rose which we tasted on our 5/28/2025 show about Rose'. We purchased this wine from the Winery in Missouri and paid $13.00. Again, we both loved the wine and rated it a 4.My favorite overall wine came from the 7/23/2025 show. It is a 2020 Infinito Monastrell that was purchased at Costco for $14.99. I loved the wine and scored it a 4, Denise was less enthusiastic and rated it a 3. We also had some Honorable Mentions. Oregon Pinot NoirCalifornia Petite Sirah Sonoma Old Vine ZinfandelTonight we are tasting two Cabernet Sauvignons from Chile. They are.2019 Santa Ema Cabernet Sauvignon Reserva from the Maipo Valley, Chile. It received a 90 rating from the Wine Spectator. Aromas of cherries and prunes with notes of menthol, tobacco, and toast. Ripe tannins and tremendous structure. Perfect for grilled meats. 13.5% alcohol. I purchased this wine from Costco for $7.99.2019 Vivendo Cabernet Saquvignon. It is also from the Cachapoal Valley, Chile, but comes from high altitude vineyards. (1600 meters) 14.0% alcohol and comes from the Calyptra Winery. Notes of black cherries, fresh plums, blueberries, along with a floral hint. Smooth tannins and juicy acidity. Tank-aged for 12 months and then bottle-aged for a least 12 months. I purchased this wine from Winestyles for around $20.00.We both liked this wines. Denise rated both wines a 4 and I gave them both a 3 rating. Very different wines, but both are good. The Santa Ema (#1) is a darker and very fruit forward wine. The Vivendo (#2) is dark fruit, but lacks the spiciness and oak of #1. However, the Vivendo is probably a more complex and earthy Cabernet.Next week, its New Years so we will be tasting some Champagne and talking about the past year. Things we are thankful for, list of things we have learned about wine this year, and what's in store for 2026.
Welcome back to Bri Books! When you're hosting, choosing wine can feel daunting. Whether it's a dinner party, work event, last-minute gathering, or impromptu holiday shenanigans, here's the simple framework I rely on that never fails. In this episode, we'll cover: The three-bottle wine buying formula (red, white, wildcard) How to taste wine at home: My 4 Pillars of Place: Temperature, Terrain, Soil, and Touch How to build a wine list for parties or dinner How to Build a Wine Menu: Bri's 3-Bottle Formula To avoid overwhelm at the wine shop, use this formula: One white wine One red wine One wildcard. That's it. Simple, flexible, and stress free. Let's dig in: Crisp white as the Opener. This white wine is your opener—the bottle people drink while they arrive, settle in, chat, and snack. White wins are crisp, flexible, and food-friendly. I look for wines with high acidity and good minimality, the kind that leave you gently puckering and refreshed. A crisp white wine creates an immediate sense of ease and joy at the table. My go-to white wine categories: Chablis Gruner Vetliner Albrino Sauv blanc, from Loire Why this works: These wines pair well with almost anything: cheese, vegetables, oysters, seafood They don't overpower food They make excellent aperitif wines They set the tone for the meal by brightening flavors and waking up the palette Red wine as the main event. Your red wine is your main event. You're looking for a crowd-pleaser that's food friendly, adaptable, and easy to drink. it can be tempting to bring a big, heavy, dramatic, oak-driven red-but gatherings call for something more communal. Look for reds with: Medium body moderate tannins high drinkability Red wines I recommend: Boujulais Tempranillo (especially rioja joven) Etna Rosso reds Cotes du Rhone These red wines shine with soups and stews, tomato based dishes, roasted vegetables, poultry, and cozy winter meals. The wildcard: the personality hire wine. Go for an orange wine, a sparkling red like Lambrusco, a pet-nat, or a liter bottle of something fabulous and weird like a Madiera dessert wine. Bubbles are always a win. A dessert wine course moves your guests through the final stages of the evening, and a liter bottle keeps things flowing. Use the wildcard to spark conversation about what there wine comes from, how it's made, and why it tastes the way it does. How to Do an At-Home Wine Tasting Using the 4 Pillars of Place My 4 pillars framework helps you understand where your wine comes from, even without the label. Temperature: Look at the wine. Color intensity can give you climate clues. Terroir: Smell the wine. Aromas reflect whether grapes grew near the sea, mountains, forests, or plains ltitude = floral, lifted flavors Warm climate = ripe, deeply drinkable Coastal = salty, breezy, fresh finish Mountain = Sharp, linear, mineral Valley floor = lush, smooth Volcanic = smoky, stony, earthy flavors Soil: Taste the wine. Texture reveals the soil type. As a reminder: limestone = chalky, saline wine Volcanic = smoky, ashy flavors in the wine Granite = crunchy, bright, often 'cool' flavors in the wine Clay = smooth, plush, slightly pucker-y in flavor High a Touch: Notice winemaking styl. Is it bright? Clean? Raw? Heavy sediment? Is it sharp? Does it grip? Touch is the easiest pillar to learn and the quickest path to understanding what you like.
No sé si te pasó alguna vez… pero a mí hay vinos que no me llevan a frutas, flores o minerales. Me llevan directo al consultorio del odontólogo.――――――――――――――――――――――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.――――――――――――――――――――――
In this new Tasting Talk session, Dan and Dave dig into a compelling bottle from Bainbridge Organic Distillers: the Battle Point Wheat Whiskey finished in Hokkaido Mizunara Casks.They explore how Bainbridge takes its organic wheat whiskey and finishes it in Hokkaido-grown Mizunara oak, creating a whiskey that blends tropical warmth with the famed incense-spice character of Japanese Mizunara. Expect them to break down:Aromas: vanilla cream soda, and that signature Mizunara temple incensePalate: sandalwood , toasted coconut from the Mizunara influence, and big creamy vanilla notesFinish: long, viscous, warming, with lingering oak spiceOverall impressions: Does this Bainbridge expression push the Battle Point line into new territory?Dan and Dave compare tasting notes, debate the dominant flavors, and deliver their verdict on whether this bottle earns a spot on your shelf. They also talk about how the western U.S. is churning out exceptional single grain whiskeys. Hint: because a lot of it's grown in the west!
Tonight, we are tasting and learning about the red wine grape Petite Sirah.In the past, I thought Petite Sirah must be just a small grape variety of Syrah. I was wrong. Well then, what is it?The grape is also known as Durif, that is a cross between Syrah and Peloursin. The grape has thick skins which give the wine a dark color. Today California has about 12,000 acres planted to Petite Sirah, making it the 6th most planted red variety. California is the main location where the grape is grown. You will also find some in Australia, but very little remains in Europe. Petite Sirah is known for having lots of fruit flavor, full-bodied, high tannins, and high alcohol. Acid is normally medium. Cooler climates will give you similar characteristics as Syrah such as pepper, cured meat, and violets. I read the grape was many times misidentified before DNA testing showed what it really was. Pairs with tomato-based dishes. Also pairs well with sharp cheddars, pecorino, or Parmigiano Reggiano. Tonight, we are enjoying: 2021 Criss Cross Wines Petite Sirah. I purchased this wine from a local wine store Gateway Market for $15.99. Aged in French and American Oak. 99.5% Petite Sirah, 0.5% other varietals. Comes from Clarksburg, California. 4.4 g/L residual sugar and has a 3.89 pH. Aromas of Black plum, cassis, chicory, spice. Flavors of black strawberry, raspberry, cinnamon, blood orange zest, mineral, bittersweet chocolate, and silky tannins. It received a 92 rating and a “best buy rating” from the Wine Enthusiast. 2021 Foppiano Estate Grown Petite Sirah. The wine comes from the Russian River Valley of Sonoma County. I purchased the wine at Gateway Market for $24.99. It received a 91 rating from the Wine Enthusiast. They say Juicy blackberries and black cherries are lightly accented by mint and chocolate. It is a full-bodied dark-colored wine. Tannins merge with fruit to produce a well-balanced wine. We really enjoyed both of these wines. If you like a dark, fruit-forward, earthy, spicy wine – you should give these wines a try. Both wines received very good scores from the Wine Enthusiast, and we both agreed and gave both wines a 4-rating. Next week, we are having a Bosnian wine.
Hoy nos visita Natalia Lacunza para presentarnos su segundo disco, N2STAL5IA. También entrevistamos a Raúl Losánez, que nos presenta su nueva función, Aromas de soledad, un homenaje a la poesía de Gabriel y Galán. Pedro Torrijos en su sección, nos lleva al edificio Kavanagh.Escuchar audio
The event is a mainstay at Cure Coffeehouse, which was revived in 2022 when the company set up in the former Aromas location.
The event is a mainstay at Cure Coffeehouse, which was revived in 2022 when the company set up in the former Aromas location.
La novena edición del Festival de las Flores convirtió a la ciudad histórica de Antigua Guatemala en un jardín monumental, con instalaciones florales de hasta 10 metros que atrajeron a cerca de un millón de visitantes ansiosos por contemplar color, aroma y arte efímero. Un reportaje de Diana Fuentes, corresponsal de RFI en Guatemala. En Antigua Guatemala, Patrimonio Cultural de la UNESCO situado en el departamento de Sacatepéquez, las creaciones florales que adornaban estructuras de metal, madera y bambú alcanzaron alturas impresionantes de entre 3 y 10 metros, envolviendo cada rincón de la ciudad colonial en un arte efímero. "Ahorita ya estamos a punto de culminar nuestra novena edición; vamos rumbo a 10 años de este festival", dice a RFI Andrea Contreras, fundadora del Festival de las Flores. Además de convertirse en un jardín, este año el Festival tiene como objetivo resaltar la creación artística. "El Festival está dedicado a todos los artistas que han roto el molde. En esta ocasión es la fiesta de los artistas. Quisimos poner la mirada en el talento de nuestros artistas locales, entre ellos escritores, bailarines y pintores, no solo los locales, sino también los internacionales", explica Contreras. Importante fuente de ingresos "Es la única temporada del año en que se ve florecer a Antigua. El ambiente es muy alegre", dice uno de los visitantes. El Festival convoca anualmente a casi un millón de turistas, lo que satura hoteles, restaurantes y calles, pero también genera importantes ganancias para el país. "Yo he venido todos los años desde el primer Festival de las Flores. Antigua Guatemala es mágica: se pone uno feliz y ya no quiere irse. Pero hay una cierta hora del día, aquí en la Calle del Arco, en que ya no se puede ni siquiera pasar", comenta una mujer. Por eso, una visitante que ha acudido varias veces recomienda "venir tempranito para poder disfrutar más las cosas, mirar todo con calma y pasear un poco más por todas las áreas". Van Gogh y la Mona Lisa, fuentes de inspiración En cuanto a las fuentes de inspiración, la florista Catherine Morales, creadora de una de las obras de arte que participa en el concurso del Festival, cuenta: "Nos inspiramos en Van Gogh, la Mona Lisa y las pinturas más famosas del mundo. Empezamos a trabajar desde hace una semana. Aquí traemos el vinilo y las pinturas. Hay que prepararlo todo para luego venir a armarlo aquí. Así es más fácil. Armarlo toma aproximadamente una semana, aunque la idea viene ya de algunos meses". Otro eje de esta novena edición es la protección de la naturaleza. Por eso, Andrea Contreras resalta: "Ahorita estamos apuntando a mucho más con un festival más verde. Desde el año pasado estamos recolectando todas las flores que se utilizan en el Festival para llevarlas luego al compostaje. De esta manera volvemos a retribuir a la tierra". Coincidiendo con el inicio del equinoccio, Guatemala lo celebra con flores y arte que reafirman la belleza y el estilo inigualable de Antigua.
Tonight, we are tasting and learning about the hybrid wine grape Baco Noir. This is a French Hybrid wine grape. Baco Noir is an easy-to-grow grape that produces a medium to full-bodied wine with fresh acidity and dark fruit flavors hinting of black pepper and tobacco. Wines made of Baco Noir can also have notes of licorice, cedar, and smoke. Normally it will have medium tannins.Pairs with tomato-based dishes. Also pairs well with sharp cheddars, pecorino, or Parmigiano Reggiano.Tonight, we are enjoying:2020 Heron Hill Vineyards Baco Noir Reserve. This is from the Finger Lakes region of New York, specifically the vineyard is located on the western slope of Keuka Lake. I purchased it from Wine Styles in West Des Moines for approximately $25. Aromas of plum, black cherry, and dried blueberry. Medium to full-bodied. 13.9% alcohol, pH of 3.55, and 0% residual sugar. It is aged for 10 months in neutral French oak, and has medium-to-full body. The winery says this wine is great to be cellared for up to 15 years. 2023 Chloe, Monterey County Pinot Noir. Notes of strawberry and black cherry. This is around a $15 bottle of wine and can be found at many of the major retail stores. Subtle hints of clove and vanilla. Silky mouthfeel and soft finish. 14.0% alcohol. Neither of us cared for the Chloe Pinot Noir and both scored it a 2. We finished our glass but would not purchase this wine again. We both enjoyed the Heron Hill Winery Baco Noir. I gave it a 4 and Denise scored it a 3. I agree with Denise that it is not the most complex wine, but I just loved the easy and pleasing aroma and taste. It is very fruit forward with flavors of plum and blueberry. I got some earthiness and spice on the nose, but flavor is mostly over-powered by the fruit.Next week, we are having Denise's show, a wine she picked because of it's pretty label. It is the Oak Farm Vineyards 2022 Albarino.
In this sensory-driven episode, Janina is joined by Sietze Wijma, founder of The Art of Tasting, to explore how flavour molecules shape our experience of wine. From chemistry to culture, Sietze shares how our environment, memories, and even our saliva can change what we taste in the glass. Together, they unpack the science behind wine aromas, tasting faults, and why perception is as much about learning as it is about the senses. Shownotes [00:26] Janina introduces her guest, Sietze Wijma, recognised at the 67 Pall Mall Global Communicator Awards for his work blending sensory science and wine education. [01:49] Quick wine fact — how saliva enzymes alter sweetness and release fruity aromas in Sauvignon Blanc. Based on info from The Cynic's Guide to Wine by Sunny Hodge (Guest on Ep 232) [03:41] Sietze explains The Art of Tasting and how adding isolated flavour compounds helps students identify key aromas. [04:31] How flavour molecules like those in green bell peppers naturally occur in wine. [05:28] Using “spiked” neutral wines as a training tool before tasting commercial wines. [06:19] Butter, vanilla, and yogurt notes — breaking down malolactic fermentation, oak ageing, and lees stirring. [08:00] How culture shapes perception: diacetyl (buttery aroma) described as baklava in Turkey or dahi in India. [09:36] Sietze's journey from studying flavour chemistry in beer to founding his own wine-focused aroma lab in the UK. [11:03] The “bird-watching” analogy — tasting is about recognition, not sensitivity; anyone can train their palate. [12:57] Identifying key wine aroma families — pyrazines, TDN, and rotundone — and how they appear in specific grape varieties. [13:55] Pyrazines and their link to green bell pepper notes in Sauvignon Blanc, Cabernet Franc, and Carménère. [15:10] TDN and the petrol character in Riesling — how sunlight and bottle age intensify the aroma. [17:04] Rotundone and the black-pepper signature of cool-climate Syrah and white-pepper notes of Grüner Veltliner. [20:04] How different cultures interpret the same aroma — ginseng and pyrazines in Chinese Cabernet Sauvignon. [21:27] The “ladybug taint” — an uncommon wine fault caused by crushed beetles releasing pyrazine compounds. [23:32] Common wine faults explained: cork taint (TCA), reduction, light strike, oxidation, and brettanomyces. [28:09] Story time — Sietze recalls mistaking oxidation for an open-too-long bottle in Austria. [30:14] Brettanomyces and the fine line between savoury complexity and spoilage. [32:31] The Château de Beaucastel example — when Brett becomes part of terroir and debate. [33:13] Tasting myths: why aromas like “green bell pepper” don't mean actual allergens in wine. [34:37] How to improve blind tasting skills at home using aroma kits and DIY spiked wines. [36:28] Why tasting side-by-side is key to better identification and learning. [37:55] The “mouseiness” fault — why some aromas appear only after tasting due to pH and acidity. [42:46] Helen Keller's quote on scent and memory — a poetic close to a science-rich episode.
Kendall-Jackson's chardonnay is made using grapes grown in the cool, coastal regions of California, which gives the wine its crisp, clean flavor. Whole cluster pressed and made in small vineyard lots throughout the winemaking process. Sur lie aging with monthly battonage (lees stirring) giving the wine silky texture and creamy flavor. Aged for 3 months in 44% French Oak (4% new) and 50% American Oak (7% new).Tonight, our three wines are:2023 Louis Dailly Fondateur Chablis. This wine costs around $17.00 and was purchased at Costco. It comes from Chablis region of Burgundy. It has notes of apples, wet stones and lemons. It is medium-bodied, clean and fresh. Drink now.2023 Kendall-Jackson Vintner's Reserve Chardonnay. This was purchased from Costco for $11.00. This is the #1 selling Chardonnay in the US for the past 30-years. It comes from cool coastal climates. 13.5% alcohol. Aromas of vanilla and honey. Flavors of pineapple, mango, papaya, with notes of citrus. Also has a hint of toasted oak and butter. Comes from California, 48% Monterey County, 29% Mendocino County, and 23% Santa Barbara County. Pairs well with fish dishes. We both enjoyed both wines, but we both preferred the Kendall-Jackson. This surprised both of us since we typically like unoaked Chardonnay. Next week, we are getting ready for the holidays and will be tasting the Kirkland Signature Brut Champagne.
New research from the Karolinska Institutet in Sweden shows that your brain interprets certain aromas as taste, activating the same regions as sugar Retronasal smell — odor molecules rising from your mouth during eating — creates flavor, while orthonasal smell (sniffing) detects outside odors Functional MRI scans revealed that the insula, the brain's taste cortex, responds to sweet-associated aromas like vanilla or strawberry as if sugar were present Everyday experiences, such as food tasting bland during a cold, highlight the difference between taste vs. flavor and the role of retronasal airflow Sweet-linked aromas can help reduce added sugar in foods by enhancing perceived sweetness, though they do not change calorie or glucose content
Tonight, we are tasting the 2023 Kirkland California Signature Cabernet Sauvignon box wine. To make the tasting more interesting and less biased, we will blindly taste against a bottle of Cabernet. This is a 3L box. A typical bottle is ¾ of a L, so it is the equivalent of 4 bottles. They say the box will last 4-6 weeks after opening, but expect it to be half that long.Tonight, our three wines are:2023 Kirkland Signature California Cabernet Sauvignon. I purchased this 3L box from Costco for $15.99. According to tastings.com https://www.tastings.com/ Dark garnet color. Aromas and flavors of black plum, leather and clove, pepper and purple flowers, and cedar and herbs with a velvety, lively, dry medium body and a tingling, appealing, medium-length finish displaying overtones of black cherry, black currant and boysenberry, herbs, and leather and spice with medium, well-integrated tannins and a suggestion of oak flavor. Approachable but still Cabernet fruit dominant; this is what California table wine should be. This wine received a 93 rating from The Wine Enthusiast and was a “Best Buy”. The Wine Enthusiast says Juicy flavors of red fruit and black cherry with notes of lightly spiced oak and a soft finish. 2019 The Seventy Five Wine Company Cabernet Sauvignon Feliz Creek Vineyard. This was purchased from Costco for around $20. It received an 86 from the Wine Enthusiast. It says bay-leaf, clove and juicy plum flavors give this smooth, medium-bodied wine a savory profile. From The Winemaker: Grown in Mendocino and Lake Counties, this Cabernet is filled with aromas of fresh cherry and cinnamon. On the palate, it's silky smooth with notes of strawberry and blackberry, culminating in a long, lingering finish with just a hint of dark chocolate from a year spent aging on French oak.We found both wines very drinkable, but we both preferred the Kirkland Signature Box Wine. We rated both wines a 3, but I was close to a 4 on the box wine. The Feliz Creek Vineyard wine was fruit-forward and oaky. Denise had a hard time with the Feliz Creek Wine and its higher alcohol level (14.8%). I found the Kirkland to have better balance, more earthiness, and better wine. Next week, can you tell the difference between a Barbera from anywhere and a (DOCG) Barbera d'Asti? We will find out.
In the Season 6 premiere of Eat Sleep Wine Repeat, Janina is joined by Sunny Hodge, founder of Diogenes the Dog wine bar in London and author of The Cynic's Guide to Wine (use code EATSLEEP15 for 15% off this book and all Academie du Vin books). Known for shaking up traditional wine education, Sunny takes us on a journey into the science behind wine, from rootstocks and yeast strains to soils, sulphites and histamines. This episode dives deep into how low-intervention vs. natural wine is defined, what mouse taint and Brettanomyces really mean for your glass, and why the future of wine chat might balance both the romance of terroir and the hard facts of winemaking. Expect myth-busting, geeky insights, and plenty of food for thought on how wine is grown, made, and enjoyed. If you've ever wondered what truly changes your wine beyond the grape – from organic regulations in the EU vs. USA, to terpenes, esters, and thiols – this is an episode that will transform the way you understand every sip. A quick shout out to this episode's lovely sponsor Viavinum. I've got a special discount code that could earn up 5 or even 8% off your wine tour. Find details at the bottom.* You'll also discover: [05:51] – Why Sunny wrote The Cynic's Guide to Wine: moving beyond storytelling to answer the “whys” and “whats” of wine through science and real understanding. [09:04] – Diogenes the Dog: The Wine Bar in Elephant and Castle, London. [10:04] – Three places to expand your map: Texas (Malbec) from Messina Hof; Weightstone WE White No.4 from Taiwan; an organic project in Eastern Thrace, Turkey with Xavier Vignon. [12:27] – Hybrids/PIWI: bred for heat/humidity resilience to reduce spraying. [14:55] – Janina links her previous episode on Turkish wine for deeper context. [16:38] – The philosophy behind Aspen & Meursault: team training and a dedicated low-intervention concept. [18:15] – Low-intervention vs natural: how to define these wine terms with no legal definitions. [21:43] – Sulphur dioxide, alcohol and histamines: why hangovers aren't usually caused by sulphur dioxide — and when histamines might matter. [27:57] – Organic in Europe vs America: EU allows wines with reduced sulphur dioxide; US organic wine forbids added sulphur dioxide — changing how wines taste and age. [34:32] – Soil really matters: mycorrhizal “underground internet,” rootstocks, and how they nudge ripening, acidity, and vigor. [36:52] – From cellar to consumer: why better definitions and transparency help real-world wine choices. [42:11] – What are thiols? Setting up the chemistry behind those tropical fruit notes. [45:30] – Feeding vines: getting nitrogen without synthetic fertilisers (and a detour through Fritz Haber's legacy). [47:32] – Terpenes & esters: aroma families and where they come from [52:26] – Mouse taint: why it's more common in low-intervention wines and how it shows up. [56:15] – Brettanomyces: fault or character? Unpacking the sweaty-horse debate. [57:59] – What's next for Sunny? (Spoiler: more geeky wine chat) [60:04] – How to contact Sunny and where to buy The Cynic's Guide to Wine – Academie Du Vin Library (Don't forget to use code EATSLEEP15 for 15% of this book and all others on the site) *VIAVINUM WINE TOURS: If you're dreaming of a wine-filled escape to Italy, I've got something special for you. Book a customized wine tour of more than 6 days / 5 nights through my trusted travel partners and use my code EATSLEEPWINE to unlock an exclusive discount: 5% off for private groups of 2 to 5 people 8% off for groups of 6 or more Right now, the full range of private tours isn't live on the website as they're being refreshed for the new season — but if you're ready to plan something unforgettable, this is the perfect time to design your own bespoke wine adventure.
Fluent Fiction - Catalan: From Coffee Aromas to Classroom Triumphs: A Team's Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2025-09-25-22-34-02-ca Story Transcript:Ca: L'aroma de cafè recentment torrat omplia l'aire de la torrefactora.En: The aroma of freshly roasted coffee filled the air of the torrefactora.Ca: Les petites taules de fusta, les llums càlides i les parets amb llibres li donaven un aire acollidor.En: The small wooden tables, warm lights, and walls lined with books gave it a cozy feel.Ca: Núria va decidir reunir-se amb el seu grup aquí.En: Núria decided to meet her group here.Ca: Espai tranquil, perfecte per al seu projecte escolar.En: A quiet space, perfect for their school project.Ca: Oriol, amb una tassa d'espresso a la mà, estava fent esbossos al seu quadern.En: Oriol, with a cup of espresso in hand, was sketching in his notebook.Ca: "I si fem una maqueta gegant?En: "What if we make a giant model?"Ca: ", suggerí amb entusiasme.En: he suggested enthusiastically.Ca: Els ulls li brillaven amb idees.En: His eyes sparkled with ideas.Ca: "És interessant", va dir Núria, observant-lo amb un somriure, "però com la farem exactament?En: "That's interesting," said Núria, watching him with a smile, "but how exactly are we going to do it?Ca: Recorda que tenim poc temps".En: Remember, we have little time."Ca: Martí, amb les mans envoltant una tassa de cafè amb llet, sacsejà el cap lleugerament.En: Martí, with his hands wrapped around a cup of café amb llet, shook his head slightly.Ca: "Una maqueta així pot ser massa complicat", va advertir amb serenitat.En: "A model like that might be too complicated," he warned calmly.Ca: "Ens hem de concentrar en el que funciona.En: "We need to focus on what works.Ca: Millor un bon PowerPoint amb dades concretes".En: Better a good PowerPoint with concrete data."Ca: Núria va sospirar.En: Núria sighed.Ca: Tenia Oriol, sempre amb idees noves, i Martí, que volia seguretat.En: She had Oriol, always with new ideas, and Martí, who wanted security.Ca: Com podia aconseguir que treballessin junts?En: How could she get them to work together?Ca: La reunió avançava i la tensió creixia.En: The meeting progressed and the tension grew.Ca: Núria va decidir prendre el control.En: Núria decided to take control.Ca: “Què us sembla si combinem les dues coses?En: “What do you guys think if we combine both ideas?Ca: Oriol, la maqueta pot ser un punt destacat al final, i Martí, podem incloure gràfics clars al PowerPoint.En: Oriol, the model can be a highlight at the end, and Martí, we can include clear graphics in the PowerPoint."Ca: "Els ulls d'Oriol es van obrir de bat a bat.En: Oriol's eyes opened wide.Ca: "Podria funcionar", va dir amb un somriure.En: "It could work," he said with a smile.Ca: Martí va assentir, encara que amb prudència.En: Martí nodded, albeit cautiously.Ca: "Sí, sempre i quan tinguem un pla clar.En: "Yes, as long as we have a clear plan."Ca: "Amb un pla combinat, el grup va començar a treballar de valent.En: With a combined plan, the group began to work diligently.Ca: Oriol va aportar elements artístics mentre Martí va assegurar-se que tot tenia sentit.En: Oriol contributed artistic elements while Martí ensured everything made sense.Ca: Núria va actuar com a mediadora, assegurant-se que el projecte progressava.En: Núria acted as a mediator, ensuring the project progressed.Ca: El dia de la presentació, l'aula estava plena de nervis.En: On the day of the presentation, the classroom was full of nerves.Ca: Quan va ser el torn de Núria, Oriol i Martí, el seu esforç es va veure recompensat.En: When it was Núria, Oriol, and Martí's turn, their efforts were rewarded.Ca: La maqueta va captivar l'atenció, mentre els gràfics explicaven els conceptes amb claredat.En: The model captivated attention, while the graphics explained the concepts clearly.Ca: El professor els va elogiar per l'equilibri entre creativitat i ordre.En: The teacher praised them for the balance between creativity and order.Ca: "Heu fet un treball fantàstic", va dir.En: "You've done a fantastic job," he said.Ca: En sortir de l'aula, Núria es va sentir satisfeta.En: Leaving the classroom, Núria felt satisfied.Ca: Havia après la importància de combinar diferents idees i aprofitar les habilitats de tothom.En: She had learned the importance of combining different ideas and leveraging everyone's skills.Ca: Al final, el cafè de la torrefactora no era l'únic que havia estat molt ben barrejat.En: In the end, the coffee from the torrefactora wasn't the only thing that had been well-mixed.Ca: Una amistat forta i un projecte brillant havien sortit de la col·laboració.En: A strong friendship and a brilliant project emerged from the collaboration.Ca: I això era només el principi.En: And this was just the beginning. Vocabulary Words:aroma: l'aromaair: l'airewooden: de fustacozy: acollidorsketching: fent esbossosnotebook: el quadernsuggested: suggerísparkled: brillavenenthusiastically: amb entusiasmewrapped: envoltantshook: sacsejàcautiously: amb prudènciacombining: combinanthighlight: el punt destacatmediator: la mediadoraprogressed: progressavadiligently: de valentrewarded: recompensatcaptivated: captivarattention: l'atencióexplained: explicavenpraised: elogiàbalance: l'equilibricreativity: la creativitatorder: l'ordresatisfied: satisfetaleveraging: aprofitantskills: les habilitatsmix: barrejatfriendship: la amistat
Manuel Roncero, “el hierbas”, nos guía hoy por los secretos de la milenrama, una planta con propiedades digestivas y laxantes. Aromas, usos y saberes tradicionales que nos conectan con la tierra y sus remedios.
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