Podcasts about Avas

The Kentucky Derby winner is Sovereignty. He beat put the favorite Journalism to win the 151st addiction of the race. Congrats to the Denver Nuggets on kicking the Clippers out of the NBA Playoffs. The Clippers ARE A JOKE! They will NEVER WIN ANYTHING WITH HARDEN AND SIMMONS....HAHAHA

Nolan Jones, winemaker at Lava Cap Winery, is our guest today on California Wine Country with Steve Jaxon and Dan Berger. Lava Cap Winery is located in the Sierra Foothills, in Placerville. It is two hours due east of Napa and Sonoma. Dan Berger says that Sierra Foothills makes great wines but there are differences between the different regions. The Sierra Nevada Foothills is one of the biggest AVAs in the state. Their vineyards are at some of the highest elevations in California, at roughly 3000 feet. That is close to the snow line. They get snow and frost in the Spring. Nolan grew up in Placerville. His grandfather started the winery and brought his father into it. Now a retired as a Geology professor at Berkeley, he looked for a place where the climate and soil were what he wanted. They bought the property in 1979, planted in 1980 and their first vintage was the next year. Vermentino They begin by tasting a Vermentino which Dan Berger says is excellent. Vermentino mostly grows in Liguria and Tuscany, in north-western Italy. It is popular there and it is just starting to get recognition in California where more and more producers are making it. This Vermentino has a faint tropical note with a hint of pineapple. This is their second Vermentino vintage. It has fun, bright summer characteristics. It has been very popular since they started making it. Nolan thinks the intensity of being at high elevation produces the acidity and other flavors they want. It was fermented in stainless steel, aged on light lees for three months and then bottled. Dan attributes this wine to the fact that we now have the technology to make wine this way. It uses cold fermentation and good quality filters. This used to be unavailable to most producers. Thanks to new reasonably priced equipment, notably from Italy, local producers can make these world class wines that require special treatment. Nolan says this highlights the California character, which is aromatic, bright and intense. Their freshness comes from the Alpine region, while most other California wines come from coastal regions. To make a parallel, it's like a Sauvignon Blanc but with none of the green grass flavors. Vermentino has its own spice profile that is different than Sauv Blanc. His grandfather, being a geologist, named the winery after the soil, which the old miners named Lava Cap. Lava Cap dot com is their website, where you can buy their wines. They do 26 different SKUs, including Italian, Spanish and French grapes. El Dorado has not settled on a "signature grape" the way that other regions have. Their goal is to showcase their elevation and the volcanic soil. Dan explains that the higher you go in elevation, the cooler it gets, and that gives you the effect and benefits of cooler weather, at a time where other vineyards are experiencing warmer weather. They go on to taste a Chardonnay which is unique due to all the unique growing and winemaking conditions at Lava Cap Winery.

Latvijas Dabas fonds izsludina grantu konkursu dabisko pļavu atjaunošanas talkām. Par dabisko pļavu atjaunošanu saruna raidījumā Kā labāk dzīvot. Stāsta ģeogrāfe, Latvijas Dabas fonda zālāju eksperte Līga Gavare un Latvijas Dabas fonda komunikācijas vadītāja Liene Brizga. Ierakstā pieredzē dalās Priednieku ģimene. Priednieku ģimenei pieder 50 ha zemes Abavas senlejā. Tā kā Linda ir keramiķe un Jānis - programmētājs, un abi nav bijuši saistīti ar lauksaimniecību, rūpēties par dabisko pļavu atjaunošanu viņiem ir izaicinājums. Ja nebūtu atbalsta maksājumu no Lauku atbalsta dienesta, iespējams, ka viņi 20 gadus ar dabisko pļavu veidošanu arī nenodarbotos. Ar Jāni un Lindu Priedniekiem tikāmies Kandavā, vispirms kopā ar saimniekiem apskatām fotogrāfijas ar ziedošām dabiskajām pļavām Abavas upes krastā. -- Aicinot zemju īpašniekus un apsaimniekotājus iesaistīties dabas atjaunošanā, Latvijas Dabas fonds (LDF) izsludina grantu konkursu dabisko pļavu atjaunošanas talkām. Grantam var pieteikties gan fiziskas, gan juridiskas personas, lai atjaunotu kādu no Natura 2000 vienotajā Eiropas Savienības nozīmes aizsargājamo teritoriju tīklā iekļautiem retajiem un prioritāri aizsargājamiem zālāju biotopu veidiem. Grantu konkurss ir pirmā no vairākām aktivitātēm, kuras LDF 2025. un 2026. gadā īstenos ar devīzi “Darām pļavu kopā!” nolūkā izglītot un iesaistīt sabiedrību dabisko pļavu saglabāšanā un atjaunošanā. Konkursā var pieteikties gan fiziskas, gan juridiskas personas, kuras ir dabisko pļavu īpašnieki, tiesiskie valdītāji, turētāji vai sadarbības grupas, piemēram, nevalstiskās organizācijas un pašvaldības, kas noslēgušas vienošanos par talkas rīkošanu ar teritorijas īpašnieku vai apsaimniekotāju. Dalībniekiem jāaizpilda pieteikuma anketa, kurā jānorāda atjaunojamās teritorijas kadastra numurs, zālāju biotopa veids un citi parametri. Plašāk par konkursu Latvijas Dabas fonda mājaslapā.

In this Huberman Lab Essentials episode, I discuss the critical role of temperature regulation in optimizing athletic and physical performance. I explain why overheating can hinder performance and endurance and how techniques like palmar cooling can help extend physical effort by aiding temperature regulation. I also highlight how specific body areas, such as the palms and face, are key targets for regulating temperature, allowing heat to dissipate efficiently. Lastly, I discuss how temperature can support training recovery while cautioning that extreme cold, such as ice baths immediately after training, can block adaptations. Huberman Lab Essentials are short episodes—approximately 30 minutes—focused on essential science and protocol takeaways from past Huberman Lab episodes. Essentials will be released every Thursday, and our full-length episodes will still be released every Monday. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Function: https://functionhealth.com/huberman Timestamps 00:00:00 Huberman Lab Essentials; Physical Performance & Skills, Temperature 00:03:03 Sponsor: AG1 00:04:07 Temperature Homeostasis, Vasoconstriction & Vasodilation 00:06:42 Elevated Heat & Performance Barrier 00:08:26 Regulating Temperature, Glabrous Skin, “AVAs” 00:12:20 Sponsor: Eight Sleep 00:13:49 Strength Training & Heat Effects, Tool: Palmar Cooling 00:17:21 Endurance, Temperature & Willpower 00:20:54 Tool: Resistance Training, Running, Palmar Cooling & Water Temperature 00:24:23 Sponsor: Function 00:26:09 Ice Bath & Blocking Training Adaptations; Tool: Glabrous Skin & Recovery 00:29:31 NSAIDs (Tylenol) & Training 00:31:56 Recap & Key Takeaways Disclaimer & Disclosures

Even if you know nothing about wine, you've probably heard of Napa Valley. This region is by far one of the most well known wine regions in the United States, but did you know that it only makes up for 4% of the wines coming out of California? There's so much to discover about Napa Valley and in today's episode I'm sharing top grapes you need to know, sub regions, travel tips and more! So grab a glass of vino and press play now for this quick overview on Napa! This episode is best enjoyed on my youtube channel here: https://youtu.be/-oHIopdUn3w If you are listening, be sure to check out my blog post below for a map of Napa's AVAs and additional travel content! ------ Sign up for The Wine CEO newsletter and get a free guide to Food & Wine Pairing: thewineceo.com Email: Sarah@thewineceo.com Instagram: @thewineceo ------ Check out my blog post on Napa Valley here: https://www.thewineceo.com/blog/napa-valley-101

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Send us a textWhat makes a humble bottle of Pinot Noir stand out from the crowd? Unlock the secrets behind Trader Joe's Cotillion Pinot Noir, a $9.99 treasure, as we take you on a journey through its 2022 vintage story. This episode revisits a cherished selection from our past reviews, tracing its origins across the iconic AVAs of Monterey, Santa Barbara, and Sonoma Counties. Guided by the talented winemaker Allison Crow and crafted under the stewardship of Plata Wine Partners, this wine offers a delightful blend of exotic flavors—sour cherries, plums, and herbs—without the overpowering density. We explore how this whimsical wine embodies the essence of a classic California Pinot Noir, thanks to its roots in the same acclaimed regions that birthed the original Miomi.Join us as we savor each sip and unravel the enchanting tale behind Cotillion's playful label featuring a fantastical dance of animals donning each other's hats. Discover how the combination of French and American oak contributes to the wine's unique profile, striking a perfect balance that appeals to both seasoned collectors and curious newcomers. Whether you're drawn in by the wine's intriguing flavors or the charming art on its label, this episode promises a delightful experience for all wine enthusiasts seeking a standout choice that doesn't break the bank.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

In the wine industry, it is difficult to plant to demand. At the time of this recording in December 2024, the industry finds itself in a state of oversupply. Audra Cooper Director of Grape Brokerage and Eddie Urman, Central Coast Grape Broker at Turrentine Brokerage discuss the challenges ag faces from a lighter crop to regulatory restrictions to inflation. To remain viable, they stress the importance of farming a quality product that can be made into good wine and sold profitably to continue to support all aspects of the industry. Resources:         185: Why You Need to Talk About Sustainability 221: Future Proof Your Wine Business with Omnichannel Communication Turrentine Brokerage Turrentine Brokerage - Newsletter United States Department of Agriculture Grape Cruse Report Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript [00:00:00] Beth Vukmanic: In the wine industry, it is difficult to plant to consumer demand. At the time of this recording, in December 2024, the industry finds itself in a state of oversupply. Welcome to Sustainable Wine Growing with the Vineyard Team, where we bring you the latest in science and research for the wine industry. [00:00:23] I'm Beth Vukmanic, Executive Director at Vineyard Team. And in today's podcast, Craig Macmillan, Critical Resource Manager at Niner Wine Estates, with longtime SIP certified Vineyard and the first ever SIP certified winery, speaks with Audra Cooper, Director of Grape Brokerage, and Eddie Urman, Central Coast Grape Broker. At Turrentine Brokerage, [00:00:45] They discuss the challenges ag faced in 2024 from a lighter crop to regulatory restrictions, to inflation, to remain viable. They stress the importance of farming a quality product that could be made into good wine and sold profitably to continue to support all aspects of the industry. [00:01:04] Do you want to be more connected with the viticulture industry, but don't know where to start? Become a Vineyard Team member. Get access to the latest science based practices, experts, growers, and wine industry tools through both infield and online education so that you can grow your business. Visit vineyardteam.org To become a member today. [00:01:25] Now let's listen in. [00:01:31] Craig Macmillan: Our guests today are Audra Cooper and Eddie Urman. Audra is director of grape brokerage with Turrentine brokerage. And Eddie is a grape broker for the central coast, also with Turrentine. Thanks for being on the podcast. [00:01:42] Audra Cooper: Thank you for having us. We're excited. [00:01:44] Eddie Urman: yeah, thanks for having us, Craig. [00:01:46] Craig Macmillan: What exactly is a wine and grape brokerage? [00:01:49] Audra Cooper: It's a really fancy term for matchmaking and finding homes for supply. Whether that's through growers having fruit available and needing to sell in a specific year or finding multi year contracts, or that's bulk wine that has been made in excess or maybe a call for a winery needing to find a way of A pressure release valve. [00:02:11] Craig Macmillan: And so you match buyers with sellers, basically. [00:02:13] Audra Cooper: Exactly. [00:02:14] Craig Macmillan: On both sides of the fence. Both the wine and the grape side. Do you have specialists for the grape side? Specialists for the wine side? [00:02:21] Audra Cooper: We do. , you're talking to our newest hire on the grape side, Eddie, who's going to be focused on the Central Coast. We also have Mike Needham in the Central Valley on grapes. Christian Clare in the North Coast specializing in Napa, Sonoma, Lake, and Mendocino on grapes. And then we have three bulk wine brokers, Mark Cuneo, William Goebel, and Steve Robertson. [00:02:40] Craig Macmillan: Your world is very dependent on the marketplace. Obviously, that's what you do. You're brokers. The simple model of quote unquote the market. I think for most people is that you have a consumer who buys wine, wineries make wine, and they sell it to those people who buy it. Vineyards grow grapes up to wineries. [00:02:57] So if there's more demand from consumers, that means there's , more grapes in demand, there's more wine in demand, and there should be higher prices. Or the opposite. That's probably really oversimplified given the unique nature of the wine industry, because , it's not a widget, you know, I don't make a widget, sell it, then go, Ooh, I can make more widgets. [00:03:16] So because of the nature of the business things are on much larger timeframes, right? Audra, [00:03:23] Audra Cooper: They are. I mean, agriculture by nature is, a little bit more of a, what we call an on ramp and off ramp. There's kind of that distance from the time that something is needed versus the time it can be produced. And in the wine industry, it's really difficult to plant to demand. And oftentimes we miss the boat regards to meeting demand with our current supply needs. [00:03:44] So it's really difficult to not only predict, but figure out where consumption is going. And you talked about kind of the simplicity of it and it is true. You can kind of look at the macro market in a very simplistic way, but the reality is in particularly with California, it's very segmented. From value tier up to premium to ultra premium to luxury, and all of those different tiers have different timelines, and some of them converge at moments, depending upon whether there were oversupplied or undersupplied, . So yeah, it can get really complicated and very, very multifaceted. [00:04:18] Craig Macmillan: What's your comment on that, Eddie? [00:04:21] Eddie Urman: Well, I think Audra summed it up pretty well, but yeah, it's a very complex integration of all these things, and planting grapes oftentimes, like Audra said, we tend to overdo it. And we then tend to overdo pushing them out. And it's just kind of a cyclical thing through history where we go from undersupply to oversupply. And right now we're obviously in a pretty large state of oversupply. [00:04:44] Craig Macmillan: Over supply in terms of grapes? [00:04:46] Eddie Urman: Correct [00:04:47] Audra Cooper: and bulk wine. [00:04:48] Craig Macmillan: And bulk wine [00:04:49] what are the kinds of things that are going to lead to a market correction there? Are people going to have to pull out vines? Are they going to have to say, Well, I was planning to sell this wine for 20 bucks a gallon, now I'm going to sell it for 10. [00:05:00] What are some of the dynamics that are going to happen during this time? [00:05:04] Eddie Urman: Well, I think the third rung is consumption, right? Unfortunately the trend over the last two years is consumption is going down in general. And we don't see any signs of it at this time. That's showing it's necessarily going up. We're optimistic and hopeful that it will. And we look forward to seeing the data after the holiday season, but that rung is going to be really important. [00:05:25] The other part is still supply. So pushing vineyards. And we are seeing a lot of people push vineyards. There's no clear number yet of what's been pushed or what will be pushed, but it does seem like there's a lot of parties that will be either ceasing to farm or will be removing vineyards. [00:05:41] Craig Macmillan: This is for either of you to pick up. Are there particular segments where we're seeing this more than in others? Premium versus luxury example. [00:05:48] Audra Cooper: The removal seemed to be really heavily weighted towards the Valley specifically, more of the value tier, because that's our largest volume by far. So we see a lot of removals, particularly in the South Valley that really started to occur even before we felt really oversupplied, and then it started to move north from there, pushed into the Central Coast and even to some degree the North Coast as well. [00:06:10] So you're seeing removals throughout the state of California, and you could even argue that you've seen removals in the Pacific Northwest as well, there's been an oversupply position there, particularly in Washington, and the only two areas that we don't see that dynamic is perhaps Texas to a degree, as well as Oregon. [00:06:27] But there again, they're starting to feel oversupplied as well. They're kind of on the back end of this [00:06:31] the Central Valley is the furthest ahead. And so we may actually see a little bit of a slowdown in removals. They're coming up after the 26th vintage. However, it remains to be seen. I mean, water , constrictions and regulations are going to play a huge factor in that as well, as it will be in the central coast in the near future. [00:06:48] Craig Macmillan: Are there alternate or other crops that may go in, into place instead of grapes? [00:06:53] Audra Cooper: Unfortunately, right now, there's not a good answer for that. In the past, you'd say yes. And there were several alternative crops, particularly in the valley and the central coast, especially when you think of Santa Barbara and Monterey County. Paso Robles is in a little bit of a different position without, you know, a true crop to turn over to. But all of agriculture in California is struggling and has been really affected in the last 24 months, [00:07:16] Craig Macmillan: why the last 24 months, do you think? [00:07:18] Audra Cooper: you know, that's a good question. Part of it is kind of weather patterns in regards to some larger crops and oversupply consumers have certainly had some. Tighter budgets in a lot of respects to the economy. Inflation has played a huge role in that. When we talk about the wine industry, the wine industry is not a necessity as far as the goods. There is certainly a movement towards, you know, what they call no amount of alcohol is healthy for any individual of drinking age. So that certainly has affected our industry, but it's also affected other crops as well and other, other beverages, specifically alcohol. [00:07:53] Craig Macmillan: Eddie, in the Central Coast, what, what have you been seeing? [00:07:56] Eddie Urman: As far as vendor removals or as [00:07:57] Craig Macmillan: Yeah, as far as vineyard removals, things like that. [00:08:01] Eddie Urman: I mean, there are a large number of vineyards that are being pushed out. It's substantial both in Monterey County in Paso Robles, there's parties we're talking to that are also talking about pushing. This upcoming year and not replanting for a year or two. Some are potentially considering alternate other options where they can. But to segue on that, unfortunately it is exceedingly difficult right now to go to any other crop. Cause none of them are necessarily performing super well. [00:08:28] Craig Macmillan: Right. One thing that I'm kind of surprised by based on what you said, Audra, was that we're having the most removal in that value segment where we have the most supply. It would seem to me that if demand out there in the marketplace and folks don't have a lot of money, it seems like there'd be more demand for those value products. [00:08:48] Like, I would think that the contraction would be at the higher level, the expensive level, as opposed to the lower price level. Is there a mechanism there that I'm missing? [00:08:56] Audra Cooper: I think there's not necessarily a mechanism per se. I think there's a layer of complication there that doesn't make it a simple apples to apples position in regards to where consumers are spending their money. A lot of consumers who are brought by, you know, ultra premium to luxury, they may have not been as affected in a relative sense by the economy and inflation is someone who is perhaps playing in more of that value tier. [00:09:21] Okay. Whether it was bag in a box, larger liter, whatever it may have been, you know, that tier that's 12.99 and below had already started to see some impacts during pre immunization. And that was from 2012 until about 2020. And then it's just been really wonky since 2020 in our industry and really difficult to read the tea leaves and as far as where things were going. And I think a lot of the new plantings that we did, In 2011 through 2016 really came online in the central valley as well. So it just, it was almost a perfect storm, unfortunately, for the value tier. But that's not to say that these other tiers haven't been impacted as well, just to a lesser degree. [00:10:01] Craig Macmillan: Right, exactly. Is this also true on the bulk wine side, Audra? [00:10:04] Audra Cooper: Oh, certainly. I think anytime that you look at our industry, the bulk wine market actually leads the trend in regards to the direction we're going. So anytime we start to see multiple vintages, Or one vintage really start to increase in volume and availability in all likelihood. We're about 12 months, maybe eight behind the market with grapes. [00:10:25] So bulk will start to kind of slow down, stack up on inventory. Prices will start to drop. We'll still be doing just fine on grapes. We'll get multi year contracts. Prices are at least sustainable, if not profitable. And then suddenly we'll start to see the same trend on grapes. [00:10:39] Craig Macmillan: How many, or, and Eddie might be able to answer this for the Central Coast. How many folks on the grape side are having wines made from their grapes? Like under contract strictly for bulk. I've got a hundred tons of Sauvignon Blanc unsold. That's a lot, but unsold. I'm going to go ahead and take my chances on the bulk market. [00:11:00] Eddie Urman: you're saying Specking it. [00:11:01] So yeah, crushing it and specking it on the bulk market. Surely there are parties that did that, but I would say there is definitely a lot less parties that did that this year. In 2024 specifically. multiple reasons. One, specifically in Paso Robles, the crop was quite light which increased some late demand for some Cabernet specifically. [00:11:22] Sauvignon Blanc was one of the other varieties that was , in demand because of how light it was. Monterey in Santa Barbara County, it seems like there were parties that decided to just leave grapes on the vine. even in internal vineyards for companies that produce their own wine rather than turn it into bulk. And Audra, please add anything if you feel. [00:11:43] Audra Cooper: I think from a specific standpoint, you know, that was a great way of answering that. I think one of the things to keep in mind is I, I know that we should definitely be mindful of educating and being informative in a general sense, right? The rule of thumb when you're a grape grower and you're trying to sell fruit is if it is difficult to sell as grapes, It will typically be exponentially more difficult to sell as bulk wine. [00:12:07] And so taking that position as a way of bringing profit back , to your vineyard, nine times out of 10 is not going to work out. And that one time is technically a lightning strike and it's extraordinarily difficult to predict that [00:12:20] Craig Macmillan: So not a lot of folks wouldn't be wise to do that for a lot of folks. [00:12:23] Audra Cooper: generally. No, I mean, I think most growers, particularly independent growers do not have the wherewithal or the risk adversity to be able to play the bulk market in any significant way. Okay. Mm [00:12:37] Craig Macmillan: Well, let's talk about wineries playing the bulk market. I've got extra stuff. Now, if it's all internal, if I'm growing my own grapes and turning them into my products, it sounds like I would want to maybe leave things on the vine, or just simply not put my investment into producing those wines. Where do bulk wines come from if they're not coming from spec grower spec operations, if they're coming from wineries in particular? [00:13:01] Things that are cut out for quality, things that are cut out for volume [00:13:04] Audra Cooper: Yeah, a multitude of reasons. I mean, the wineries typically use the bulk wine market as what I had alluded to earlier, which is a pressure release valve, right? When they are short or they are long, they're looking to the bulk market, whether that's to buy or sell. Now, that's certainly not every single winery that does that. Particularly some boutique operations, or even a lot of the DTCs would prefer not to play on the bulk wine market, but at times dabble in it. [00:13:27] Another reason to go to the bulk wine market as a buyer is to start a program. If you've gotten, you know, interest from a retailer, for example, for, you know, a control label that's an easy way to research whether or not it is an economic profitable project for your winery, as well as whether or not you can actually find the varietal. And the volume needed for that project. [00:13:49] So there is a multitude of reasons for the bulk wine market to essentially exist and be utilized. But the traditional model is to sell excess on the bulk wine market to someone else who actually needs it. The challenge right now is, we hit about 29 million gallons of actively listed bulk wine for California back in April or June, and that number really didn't decrease until recently. It's the highest inventory that we'd ever seen going into harvest, and when we have those dynamics, that bulk wine market's utilization becomes a little bit, shall I say, sludgy, in the sense of, Most everyone's trying to sell they're not trying to buy. [00:14:29] Craig Macmillan: Eddie, do you have anything to add? [00:14:30] Eddie Urman: no, I think Audra summed it up pretty good. I mean, you asked, how does it end up on the bulk market? I don't think at this point, there's a ton of players that are planning to put it on the bulk market per Audra's point, but wineries are in their best faith trying to secure the amount of fruit they need to then make wine. That they have a home for IE sale, you know, some sort of sales, but as we've seen contraction in sales, unfortunately for some parties, they're forced to make decisions to put it on the bulk market. That'd be correct. Audra. [00:14:59] Audra Cooper: be a correct way of saying it. And also to have to remember, we're essentially making wine for the future when we're harvesting fruit, right and putting it in tank. And so it's really difficult to predict exactly how much 2024 someone's actually going to be able to put out on the shelf and ship. So I think that's the other element to is, by their model , what they purchased and what they received now, of course, 24 is going to be a poor example of that with how light the crop was, but in general, they're buying for what they predict to be their demand and needs [00:15:30] and in all reality, when it's bottled. Packaged and shipped out, those numbers may look dramatically different. Hence the reason why it's going to end up on the bulk market. If it in fact is already in excess. There are some negotiants that may actually in some years where they think the market's pretty good and they can be profitable, we'll go out and spec, but that kind of business model is few and far between compared to say 15 years ago, [00:15:54] Craig Macmillan: Interesting and that kind of leads us to where we are now. You've already touched on it a little bit. We just finished, this is November of 2024, we're just wrapping up the harvest in California. Obviously it's a crystal ball thing, but basically, at the moment, how are we looking? It sounds like we had a light harvest. I'm going to ask you about that. A light harvest. And it sounds like that was pretty much true throughout the coast of California. Is that right? [00:16:20] Audra Cooper: generally, yes, there were regions and AVAs that did better than others. For example, parts of the North Coast with the exception of Sonoma and Napa, so Mendocino Lake and Sassoon, they were not as light as, say, Paso Robles on Paso Robles Cabernet or Sauvignon Blanc, but they were still below expectations in most cases. There's just certain areas that were impacted further. far more and may actually be at historical low yields. And I'll let Eddie touch upon kind of his experience specifically in Paso, because I think it's one of the more impacted regions in California. [00:16:55] Craig Macmillan: Yeah, yeah. Go ahead, Eddie. [00:16:56] Eddie Urman: Yeah. I think kind of extrapolate on what Audra was speaking to. Paso Robles was exceptionally light last year. I think, you know, our numbers are fluctuating and we'll, we'll see what was actually processed, but potentially 50 percent down from the five year average on Paso cab. And potentially one of the lightest crops we've seen in, potentially 20 years, or at least for sure in my career. Luckily 2024 for Paso was light. And because of that, there were people trying to secure extra cab and South Blanc towards the end of harvest. Unfortunately to, to Audra's point, the rest of the state wasn't as light in other areas. It's going to be pretty interesting to see how it all unfolds because it's probably more regional. [00:17:39] Craig Macmillan: And so we're saying fortunately light because the longterm impact would be that we will have less wine going into an already crowded marketplace. [00:17:50] Eddie Urman: But we also came off 2023, which was probably historically one of the largest crops we've ever seen in the state. So if we would have had a crop like that back to back, that would have been devastating. [00:18:01] Audra Cooper: Yeah, man, that's, that's so very true. And I think it's really important too, to hit upon, you know, the late season purchasing and the run that we saw on grapes. specifically in Paso for Cabernet and to some degree Sauvignon Blanc as well. But I'm going to really kind of lean towards Cab and even some of the red blenders. A lot of that was replacement demand. So it was demand that had been met by a current contract, but because the crop was so extraordinarily light, It had to be made up for somewhere. So there was a need for the fruit that was contracted, but if we didn't have that dynamic with available grapes, we probably would have had grapes left on the vine. [00:18:38] And we did to some degree, but just far less than what was predicted in 2024. [00:18:44] Craig Macmillan: This reminds me also of the, the concept of volatility. How volatile is the bulk wine grape grape market? We talked about these long time frames, which means your price changes you would think would be slow. Is, is there a lot of jumping around just in the course of a calendar year? [00:18:59] Audra Cooper: Yes and no. It really depends on the year. I would certainly say that in very light years we will see more volatility on price. Then in years where it's way oversupplied, or we have a large crop that creates more stability, good or bad, with a heavier crop. But it's not as volatile as maybe some other markets that people are trying to, you know, short on, for example, with the Wall Street guys. It's not quite like that either. So there is a little bit more stability built into it. [00:19:27] I think the challenge Happens often is a lot of people build their business models off of the district averages and the district averages don't show as much volatility as the, you know, yearly spot market does. [00:19:40] And unfortunately, it used to be a rule of thumb that about 10 percent of California supply was on the spot market every single year. Now I think that's closer to probably 30 something percent. I mean, it's really jumped in the last few years. [00:19:54] We have to remember our industry has been in a really interesting and an unfortunate position of retracting over the last couple of years with consumer demand declining, with the economic impacts with inflation, with lack of, you know, operating loans being readily available like they were. [00:20:10] I mean, things have changed pretty dramatically. I have a strong belief. I won't even say hope because hope's not a strategy. I have a strong belief that, you know, as we go through some of these challenges, We'll essentially build back and we'll get to a healthier position. And I do think that some of the worst things are some of the bigger pain points we either, recently have gone through and are over with or that we're in currently. So I don't think it's going to get much worse, but it remains to be seen. That one's a hard one to kind of figure out. But my, my thought is that with the lighter crop, it's certainly going to help the bulk wine market, not stack up, you know, a large fifth vintage, cause we have currently five vintages stacked. Stacked on top of each other in bulk wine market, which again, is the most amount of vintages I've seen in the 18 years I've been doing this. And that does show, you know, we met with a client yesterday and they said, our industry is sick. And I think that's actually a really great way of putting it. We're we're kind of in a sick position and we just need to figure out how to get to a healthier spot. [00:21:10] Craig Macmillan: five vintages stacked up that, so we're talking, there's like 2019 that are still in the market. Then [00:21:16] Audra Cooper: There is a little tiny bit of 2019, there's a tiny bit of 2020, and then you get into 21, 22, 23, and then the 24s are starting to come on. [00:21:25] Craig Macmillan: is there a home for something that's that old, even [00:21:30] 2020, [00:21:31] Audra Cooper: I mean, 2022 is about the oldest vintage back that I would say, in all likelihood, there's a reasonable wine based home, and even that's starting to get a little bit long in the tooth when we talk about 21 and 2020. Forget about 2019, that should have gone somewhere at some point long ago. Those vintages in all likelihood, again, they're smaller amounts, I think they're less than 100, 000 gallons each. [00:21:57] They're gonna have to go somewhere, whether it's destroyed or they go to DM. [00:22:01] Craig Macmillan: right? What's DM. [00:22:03] Audra Cooper: Distilled materials. [00:22:04] Craig Macmillan: There we go. Perfect. [00:22:06] Eddie, if you were advising a grape growing, what is your view? Looking ahead, what's your crystal ball say as far as removals, planting, varietal changes, clone changes, rootstock changes, anything like that? [00:22:20] Eddie Urman: Yeah, well we get that question a lot and it's pretty difficult to answer. At this point, you know, growers should really be considering which blocks they should be farming. They should be strongly considering pushing out blocks that are older or have no chance at receiving a price sustainably farm it. economically. And as far as planting goes right now, it's all over the board. It depends on the region, you know, where you're at within the central coast. That's which is my region specifically. And even then it's pretty hard to justify to somebody right now. It's a good time to plant. [00:22:56] That's [00:22:57] Craig Macmillan: that does make sense, I am thinking about other interviews that I've done with, with plant, plant pathology. Where it seems like everything is going to someplace bad in a hand basket because vines are dying. Do I replant that? You would think that diseases, like trunk disease, for instance, would alleviate some of this. [00:23:15] Vines would need to come out of production. Do you see that kind of thing happening? Do you think people are picking not just older, but maybe damaged or diseased or infested vineyards, taking those out of production and then not replanting those? [00:23:27] Eddie Urman: Yeah, they definitely are. The, difficult thing with vineyards compared to certain other crops is the fixed costs that go into installing a vineyard, which has gone up drastically in the last 15 years. So it's really difficult for a grower to push a vineyard you know, spend $2,000 an acre to push a vineyard or whatever it may be, and then decide, okay, we're just going to replant next year and spend 45, 000 or 40, 000. On reinstalling a vineyard. It's, it's a lot of money. Especially if it's on spec and, and honestly, sometimes it can't even get financing to do it. [00:23:59] So unfortunately, a lot of these players will need to say, we'll try to stick it out and say, okay, what if we just weather the storm one more year, the eternal optimist, the eternal optimist. View. I think we're finally starting to see that some people are, are making some tough decisions and it's, it's sad to see, but it's what needs to happen as far as pushing some of these vineyards that are diseased or too old to be productive. [00:24:20] Audra Cooper: I think he did a, you know, a service to everyone by talking about that, because the older plantings for as long as people had to hold on to them you know, we, talk a lot about, you know, oh, the 1990s plantings and they need to go away. Well, that's really easy to say it's a little more difficult to do, particularly again, if you're an independent grower. Relatively small, maybe your 20 acres, you know, the likelihood of you being able to get a planting contract and or getting financing to redevelop is slim to none. So you're going to hold on as long as you can. And that really has kind of added to the bottom line of supply as well. We have a lot of acreage that is finally starting to get removed that should have been removed years ago. [00:25:01] Craig Macmillan: And again, thinking in like classical high school economic terms It seems like grape prices have been going up, at least on Paso and some of those kind of more luxury areas. Is that true? Or is there a real cap on price compared to what it could have been? Or are we in decline? What, what's, what's happening right now? [00:25:24] Ha [00:25:24] Audra Cooper: I think that's actually a very loaded question in some respects because [00:25:30] Craig Macmillan: yeah, it [00:25:31] Audra Cooper: It's highly dependent on what we're talking about, right? If we're talking about Westside and we're talking about some of the Rhone Whites that are now in vogue, yeah, their pricing has started to increase even in spite of the market, right? Because they are in demand, but they're more of a niche market as well. They're not part of the macro market. Whereas you look at Paso Cab, The district average was starting to kind of climb back up again, but if you look at the spot market, it has declined dramatically over the last two years. And I think we're in our third decline now, as far as per year per vintage you look at, for example, Monterey County, Pinot, and I think you can easily make the argument prices dramatically decreased over the last several years. You know, it had a great run post sideways and unfortunately we way over planted and we planted it in a time where there was a lot of virus material that unfortunately got put into the ground and then we oversaturated the market on the shelves as well from a national distribution standpoint, if you want to talk about maybe some cool climate, Sarah, yeah, pricing continues to go up, but they're again, very nichey. So I guess the long winded thing is macro sense. Prices have been on the decline. Niche, it depends on what it is and where it is. [00:26:46] Craig Macmillan: And I, I got this from you, Audra, from another interview you did. What is the difference between a light harvest and a short harvest? And the reason I ask this is because it, on the wine side, talking to people, it's like, Oh, it's going to be a short harvest, coming up short. As in, I don't have enough. [00:27:02] I'm coming up short. It's like, I don't have dollar bills in my pocket. That's totally different than having not a lot of grapes. [00:27:09] Audra Cooper: Yeah, I mean, from a market perspective in which we operate, those two words have very different definitions. Light to me is regarding your yield per acre, your production. It's a light year. We're below average thresholds. Short on the other hand is more of an economic demand supply term that we utilize when The actual crop being delivered falls short of the actual demand. And that's a little bit tricky this year because a lot of people were saying the crop is short. Well, it was in only some cases. For example, Sauvignon Blanc, specifically in Paso, it was short. There's, I don't think there's really any arguing that. Paso Cab, I think it depends on what winery and which grower you are. There were growers who were sold out and fully contracted that were not able to meet their contracts and their wineries would have taken every single time they could have delivered. That's a short situation. Now, on the other hand, I've got some other stuff that say is like a 1997 planting that, you know, didn't have a whole lot of demand. They were light in their crop yield, but they were not short in their supply. [00:28:18] Craig Macmillan: What are things that growers in particular can do to set themselves apart in the marketplace? You mentioned niche, we've mentioned county average pricing, wherever you would like to be selling their grapes for more than that. And they do. What are things that people can do to kind of set themselves apart? Eddie. [00:28:35] Eddie Urman: That's a great question. It's a very difficult question. I think I'll start on the other end of the spectrum. You hear somewhat frequently people talk about minimal farming, or can they do just to get you by this year, get you into the next year what we've discussed with multiple people and what my belief is, unfortunately, if you decide to minimally farm or do the absolute bare minimum, you're boxing yourself into a area of the market. Where there's no chance you're gonna get a price that's really gonna even break even. I think most parties would agree to that. The best thing for our industry, and specifically Paso Robles, the Central Coast, is we need to continue to deliver quality products that, you know, a winery can make into good wine and sell at a good price. Right. So we need to continue to improve on our farming techniques, improve on our utilization of the resources we have to provide that product and reach a sustainable point of price to where vineyards can sustain, growers can continue to stay in business, and wineries can then take that product and sell it in a bottle profitably at a store or restaurant or whatever it may be. [00:29:45] So I kind of danced around your question, but my personal opinion is, if you want to be in this business and you want to create a product, you know, create a grape that people want to buy, you have to put the money into it to farm it. It sounds easy to say it's extremely difficult for the people making these decisions right now. [00:30:03] Craig Macmillan: You may have to spend a little money. [00:30:05] Audra Cooper: you definitely do. I mean, I think, Anytime that you slow down on what you spend, unfortunately you start to decrease your marketability. And that is so difficult in years like this, where as a broker, you watch someone cut their budget and their spending in half and you immediately notice, I can't sell your fruit. And that's a difficult thing because you can't necessarily guarantee that you can sell their fruit either. So how do you justify someone spending, you know, their normal budget? [00:30:37] One of the things that growers specifically can do is they can identify their value proposition. And for many, it's going to be unique, and some of them are going to have similarities. Part of that is, and I'm probably going to get myself in trouble a little bit here, the old kind of lead with, you know, I've gotten these gold medals for the wine that I produced off of my vineyard at these, you know, county fairs or this competition. Unfortunately, they just don't count anymore with marketing winemakers that are, you know, new on the scene, or perhaps with a new corporation, or, Somebody who's been through kind of the ropes, these things don't have any weight anymore. [00:31:17] But what does have weight is understanding what your buyer's needs are and how your vineyard actually fits those needs. So really understanding, where you fit into the market. Not everyone's going to have the best grapes in the region. And that's okay because maybe that is already oversaturated. [00:31:34] Maybe you need to hit a middle tier winery that's selling at 15. 99 and you know that you can be sustainable at $1,500 because this is your budget XYZ and it fits. You know, you don't necessarily have to be the 3, 000 or 4, 000 guy on the west side in Adelaide or Willow Creek. That's not going to be for everybody. [00:31:54] So really finding your position is really important and also what you provide to that buyer. And it's really simple, and I know it's actually probably very elementary to say, but what can you do to help make the people you work with at that winery make them look good? Because they'll also do that for you in return. [00:32:11] Craig Macmillan: and specifically in your experience, especially to start with you Eddie are there particular practices management styles, management philosophies that seem to be attractive to wineries that they're more likely to maybe buy from that grower? [00:32:25] Eddie Urman: Yeah, I'll just probably give a little more detail here, but my experience comes mostly from larger scale farming. At the end of the day, I think the more you put into farming it appropriately, IE you know, good pruning techniques good cultural practices, whether they be shoot thinning leafing, depending on your trellis style wire moves second crop drop or, or green drop. Those are all things that, you know, wineries are going to think are a positive thing. [00:32:54] Now, is it going to match every single program to Audra's point? And you don't always have to be the person selling $3,000 per ton cabernet. Some people can make just fine in those middle tiers. [00:33:03] And we need those people too, because there's bottles that need to go on the shelves there. So if you can have an open, reasonable discussion with your winery and what their expectations are and what you can actually provide at a certain price point and yield I think that's really important place to start. [00:33:18] Craig Macmillan: Audra? [00:33:18] Audra Cooper: Yeah, I think there's a couple things. Again, this is very elementary, but say what you do and do what you say. Following through with your word and what your plan is, is very, very important and being very consistent with your practices and the end product that you try to provide. I mean, consistency in agriculture, particularly in growing wine grapes, is very difficult, but those who achieve it are the ones that typically don't have as much volatility in their ability to sell fruit. on, you know, a term contract, typically. [00:33:46] I think the other thing, too, keeping in mind is managing personalities, too, and understanding, you know, who's the right fit for each other. I think that's really important, I think, from a practice's standpoint and I think this is becoming more and more commonly acceptable, but shoot thinning, when I first arrived in Paso even Monterey County, for that matter, is, was not very common. [00:34:10] It's becoming more and more common, and I think it's actually very important. And Eddie has kind of reaffirmed and reassured me since he started with Turrentine Brokerage, and I kind of failed to remember my basics. Pruning is everything. And I think sometimes often more than not, you know, pruning actually kind of gets It's in my mind kind of degraded and, you know, people try to make up for things later on and we start with the right foundation, usually have some consistency. [00:34:36] Craig Macmillan: So that's somewhere you may want to pay more attention and spend some more of your money there than in some other things. [00:34:42] Audra Cooper: Well, and your plan starts there, right? [00:34:43] So whatever you start with at pruning, that's your beginning plan. In all likelihood, you need to write that out. [00:34:49] Eddie Urman: , be intentional with your pruning plan. From the time you start the season, you should have a plan. Okay. This is what we're going to target this year and you got to stick to it. . [00:34:57] Craig Macmillan: What about, , certifications? There was a time not that long ago when going for whether it's SIP or organic we've got regenerative now a lot of folks looked at that and said, hey, this is going to help set me apart. This is going to help and with buyers, buyers are going to be interested in wanting these types of products. [00:35:18] Have you seen that take place? [00:35:20] Audra Cooper: Yeah, I have a really, really strong opinion on sustainable certification. And I'm sure a lot of our clientele is probably tired of me hitting this drum too loudly, but the reality is at one point, sustainable certification, regardless of which it is. Was a nice to have and the occasional request now. It's a it's a need to have must have [00:35:39] if you are not sustainably certified you are cutting your marketability I wouldn't say in half but pretty close now a lot of our buyers are requiring it and even if they don't require it suddenly asking at the end of harvest Oh, did they have a certification? and then the answer is no well now you may be on the chopping block of we may not re sign that fruit because Our retailers are asking us, what are we doing in regards to, you know, our kind of our social impacts in our economic and our environmental impacts? And it may not be on the bottle per se, but it's in the conversation. And so to be able to provide that information to the end user is really important [00:36:19] when it comes to the other certifications. Certainly organic is trending. It is trended off and on in our industry. Unfortunately, we don't see a big premium being paid for, for grapes that are organically certified with some exceptions. [00:36:33] And so that's really hard, I think, from an industry to, to really grow in that manner. Regenerative is certainly another trend. I think we're on the beginning cusp of it, so I don't see it as, you know, impactful as sustainably certified on macro level. As I do sustainable. So it'll be interesting to see where that goes. [00:36:53] I think organic those probably going to trend a little bit more in 26 and 27 just based on the players that are currently asking about it. [00:37:01] Craig Macmillan: What do you have to add, Eddie? [00:37:02] Eddie Urman: Yeah, I think Audra's absolutely right. We are in a state of excess or oversupply. So wineries are more intensely looking at. How can we differentiate one vineyard or one grower versus the next? And sustainability comes up in most conversations regarding that. So it's turning more from an option to more of a necessity. [00:37:24] I think one thing that there's a trend for unfortunately too, or it can be unfortunately for some people, is they're herbicide free. So there are some people that are interested in herbicide free. It's not a certification, [00:37:34] Craig Macmillan: Yeah, just simply as a practice. Yeah, I, agree with you. I'm hearing more and more about that all the time. And that's a, that's a big shift for a lot of growers. That's a very costly change to make. But you're absolutely right. That is a topic of conversation. That is definitely something that people are talking about in, in the broader world. There's a lot of news attention to that, especially around places like France and stuff, or that's going to be kind of a requirement probably in the future. [00:38:01] Audra Cooper: I just want to add really quick. One of the challenges that we see is Oftentimes wineries will come to the market requesting these differentiation points, right, in regards to practices, and it's really difficult because when they come to the market, a lot of these processes and procedures needed to have already been put into place, right? They would have already had to be intended or implemented in the field. And so we're, again, almost a bridge behind in regards to what demand currently is and, and this particular trend. Especially when we talk about organic herbicide free. These are very intentional, time intensive planning processes that we've got to get ahead of. [00:38:43] And I don't have a great answer because the market doesn't support a higher price per ton right now. And the reality is there are capital intensive changes in farming, but we're going to need to find a solution here soon because I do see this as a challenge in the market moving forward. [00:38:59] Craig Macmillan: and I think there's some research that kind of bears that out even at the consumer level where if I'm presented with two products that are the same price and one has a desirable quality, whether it's a practice or certification or something like that, you would say, you know, Which one would you like? [00:39:14] You say, well, I want the sustainable one. And then you ask the consumer, well, how much would you pay? And there's very little willingness to pay difference in some of these studies. In others, they show a meaningful amount, but a lot of them, a lot of the studies don't. And so I think we're kind of moving towards a standard operating procedure that's gonna be around these things and that's gonna raise costs and that's gonna be a real financial challenge for people, I agree. [00:39:38] Eddie, what is one thing you would tell growers around this topic of the market and everything else? [00:39:43] Eddie Urman: I think it was , the statement I made earlier is be intentional, like have a plan going into this year. We farmers tend to be optimistic and we tend to just think, okay, well, this year it's going to turn, you know, we've had a couple of bad years. It's going to get better this year. There's no guarantee that's going to take place this year. And we'd love to sit here and say it will. So make sure you have a plan that makes sense. And has a reasonable chance at having a positive outcome. If it's farming your 30 year old vineyard, 35 year old vineyard, that's for sure, only going to get three tons an acre or less on a best case scenario, no weather influences, no outside factors, no heat spells, and it's going to cost you 5, 000 an acre to farm it. You're not going to make your money back in most instances, unfortunately, not even break even. [00:40:29] Craig Macmillan: Audra, what is one thing you would tell growers? [00:40:31] Audra Cooper: That's a good question. And I think it's highly dependent on the grower and the clientele and where they are and what they have. I think that planning for your future is critical right now, not taking it year by year. And making changes in advance of needing to make changes is a huge one. Honestly, it's really getting sharp with your business pencil and in your business intention, your business plan. It's not just farming right now. I think you have to plan on how do you survive the current marketplace and how do you get to the other side? And unfortunately, it's not a cookie cutter plan for everyone. It's very customized and it's very specific. [00:41:11] And the other thing that I mentioned earlier, really understanding your value proposition in the market. That is critical because I can't tell you the number of times I've had people And very wonderful, good growers who are very intelligent, but they were very misguided by whether it was, you know, a real estate agent or a consultant or just people surrounding who also had good intentions, but they weren't knowledgeable about the marketplace. And, you know, those growers either planted wrong, entered the market wrong, had to have high expectations built into their budget on the price per ton long term, all these things matter. And all these things really matter for success. [00:41:48] Craig Macmillan: Where can people find out more about you two? Audra. [00:41:51] Audra Cooper: Yeah you can go to our website, www. TurrentineBrokerage. You can of course call myself or Eddie or email us. You'll often see us up on, you know, a stage or in a room speaking on behalf of the marketplace. I've got something coming up soon in February as well. Yeah, there's, there's a multitude of ways of getting a hold of us. [00:42:10] Probably our website's the easiest because it has all the information. [00:42:13] Craig Macmillan: Fantastic. Well, thank you both for being on the podcast. Really interesting conversation. lot to think about. A lot to think about. Intentional farming, I think that's one of the key things we're taking away here is what's your intention. And that's not always such an easy thing to decide upon. You know, it's tough. [00:42:31] Audra Cooper: It is tough. We thank you and we appreciate it. It was a pleasure talking with you as well. [00:42:36] Eddie Urman: yeah, thank you very much, Craig. [00:42:37] Craig Macmillan: You bet. So our guest today, Audra Cooper, she is director of grape brokerage and Eddie Urman, who is central coast grape broker for Turentine brokerage. Thank you both for coming out and to our listeners, keep downloading those episodes. There's lots of great information there. Check the show page or there's lots of resources and look for other podcasts. [00:42:55] We have tons and tons of episodes on all kinds of topics and please keep coming back and thank you. [00:43:01] Audra Cooper: Thank you. [00:43:02] Beth Vukmanic: Thank you for listening. Make sure you check out the show notes for links to Turrentine brokerage crush reports, and sustainable wine growing podcast episodes, 185, why you need to talk about sustainability. And 221 future proof your wine business with Omnichannel communication. [00:43:27] If you liked this show, do us a big favor by sharing it with a friend, subscribing and leaving us a review. You can find all of the podcasts at vineyardteam.org/podcast. And you can reach us at podcast at vineyardteam.org. [00:43:40] Until next time, this is sustainable wine growing with the vineyard team.   Nearly perfect transcription by Descript

Tänavu F2 sarjas sõitev Paul Aron kinnitati 2025. aastaks Alpine F1 meeskonna reservsõitjaks. Hea nädalavahetus päädis Pauli jaoks põhisõidu võiduga F2 sarja eelviimasel etapil. Mida teeb reservsõitja, miks just Paul Aron sellele kohale valiti ja loomulikult edukast nädalavahetusest Kataris räägivad vormeliasjatundja Tarmo Klaar ja saatejuht Margus Kiiver.

During this episode of ROCKnVINO, hosts Coco and Michelle talk with Debbie Osborn, Event Manager for Wine Road about the 27th annual Wine and Food Affair, while sipping wine on the terrace at Trattore Farms. Wine Road is an association of wineries and lodgings in the Alexander, Dry Creek, and Russian River valleys of Northern Sonoma County. They host various events throughout the year to showcase these amazing AVAs. The next event is Winter WINEland, January 18-19, 2025 and tickets are on sale now. Coco and Michelle also chat with Mary Louise Bucher, owner and Master Miller at Trattore Farms, Craig Strehlow, Winemaker and Vineyard Manager at Trattore, and Trattore Farms' GM, Joe Padilla. Explore their wines and olive oils at trattorefarms.com    ROCKnVINO is sponsored by American AgCredit.  

This week, Aly talks to producer and DJ avas about their EP, data.Photo by @negative.meat.Ear Coffee is Aly and Joe:https://www.instagram.com/earcoffee/https://twitter.com/earcoffeeehttps://earcoffee.bandcamp.com/https://www.patreon.com/earcoffee

We welcome back Dennis and Ken from AVAS Automation for a deep dive into the cutting-edge world of home automation, security, and entertainment systems. With decades of experience, Dennis and Ken share their insights on how modern technology is shaping homes while emphasizing the importance of doing things the right way amidst a market where too many are cutting corners. From dealing with demanding clients to navigating an unpredictable economy, the duo highlights the challenges of maintaining high standards in an industry where shortcuts often lead to disaster. Tune in for an honest discussion on how AVAS Automation delivers excellence, while others falter, and why understanding the core of your craft is the only way to succeed in today's ever-evolving construction landscape.Find our guest@avas_concepts “First And Last Impressions Are Everything”

Par pļavām pilsētā pēdējos gados esam runājuši visai daudz, acīgākie rīdzinieki būs pamanījuši, ka pļavu teritorijas pamazām apaug ar sev raksturīgo augāju. Kā pa šiem pāris gadiem iedzīvojušās pļavas Rīgā un vai arī nākotnē pilsētā būs vairāk šādu dabisko zālāju? Raidījumā Zināmais nezināmajā atklāj botāniķe, Latvijas Dabas fonda eksperte Rūta Sniedze-Kretalova un Latvijas Universitātes Medicīnas un dzīvības zinātņu fakultātes asociētais profesors, entomologs Voldemārs Spuņģis. Vispirms iepazīstam pasaulē neparastākās sēklas un to ceļu līdz dīgstam „Tāpat kā man savulaik profesors teica, ka sēkla ir augu evolūcijā šedevrs, es to stāstu tālāk studentiem, jo tas tiešām ir brīnišķīgs, neparasts notikums augu evolūcijā. Sēkla var izplatīties tālu, jo katram augam ir tendence kolonizēt, apgūt pēc iespējas plašākas un tālākās teritorijas un ir ļoti svarīgi, lai sēklas ir tālu prom no mātes auga, lai nav konkurences," stāstu par sēklām sākusi Iluta Dauškane - bioloģijas zinātņu doktore, Latvijas Universitātes Medicīnas un dzīvības zinātņu fakultātes asociētā profesore, Botānikas un ekoloģijas katedras vadītāja, un vienlaikus Iluta ir arī Latvijas Universitātes Botāniskā dārza Sabiedrisko attiecību speciāliste. Ar sēklu palīdzību tiek panākta lielāka augu ģenētiskā daudzveidība, kas dabā ir svarīgi, jo tas nodrošina pēcnācēju dzīvotspēju un veselību. Sarunas laikā pakavēsimies pie atšķirīgiem sēklu izplatīšanās veidiem, vēl Ilutai sākumā jautāju, vai dažādu augu sēklas mēs varētu salikt rindā pēc to izmēriem, sākot ar pavisam mazām sēklām un beidzot ar iespaidīgi lielām? Saruna ar Ilutu Dauškani aizritēja Latvijas Universitātes Dabas mājā, bet noslēgumā viņa visus laipni aicina uz savām otrajām mājām - Latvijas Universitātes Botānisko dārzu. To šobrīd rotā rudens ziedi, bet pavasarī būs skatāma ekspozīcija “Augu bioloģiskās un morfoloģiskās grupas” ar augu kolekciju, kas veltīta dažādiem sēklu izplatīšanās veidiem.

Can you believe we haven't done an episode about Oregon wine until now? We couldn't either. On this episode we cover the main AVAs and give you a long list of our favorite producers in each area. Speaking of our favorite producers, check out Patreon.com/CorkTaint for an exclusive episode about a recent vertical tasting of Eyrie's South Block bottling, the most storied wine in Oregon! It's quite good check it out Thanks everybody

Washington State is the second-largest wine producing state in the US with about 1,050 wineries making over 17 million cases of wine. In this show I cover the largest sub region of the Columbia Valley AVA, Yakima Valley AVA (and its sub-AVAs).   Map: Yakima Valley Tourism   Yakima is in south-central Washington, at 46˚  N latitude. In 1983 it became Washington State's first federally-recognized AVA. Responsible for nearly 1/3 of Washington's total planted land,  the major grapes in Yakima Valley are the American standards: Chardonnay, Merlot, Cabernet Sauvignon, plus Riesling and Syrah.   Photo: Vineyard in Rattlesnake Hills AVA Source: Washington Wine Commission Yakima is on what locals call the ‘dry side' of Washington state, the high desert east of the Cascade Mountains, which consists of irrigated farmland and sagebrush-covered wild land. The area is known for a handful of very large wineries but is dominated by small family run operations.     Photo: Snipes Mountain AVA Source: Washington Wine Commission   The podcast includes a review of the region's history, the fascinating geology and climate of this area and then the sub-appellations of this relatively new and somewhat underrated Washington powerhouse region. 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    

To download the transcript CLICK HERE Hello, wine friends! Welcome back to part two with Doug Wregg, Director and Buyer at Les Caves de Pyrene. Doug, an authority in natural, organic, and biodynamic wines, having spent the last 30 years revolutionizing the UK's wine scene. In this episode, we're diving into the wines of Oregon, a hidden gem in the Pacific Northwest, nestled between California and Washington.  Oregon is renowned for its world-class Pinot Noir, Pinot Gris, and Chardonnay, with two-thirds of its wines hailing from the famous Willamette Valley. We'll touch some of the region's AVAs within Willamette Valley alongside South Oregon's Umpqua Valley and Rogue Valley. Join us as Doug takes us on a journey through Oregon's rich wine history and commitment to sustainable and organic farming practices. This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead:   03.22: The Oregon wine movement 06.01: The first vines planted in Oregon by Henderson Luelling 07.32: Prohibition in 1904 - a vanishing wine industry 12.22: The Pioneers: Charles Coury & David Lett  15.59: Talking about The Beckham Estate, Creta Pinot Noir 2021,  Chehalem Mountains AVA £50.35 Les Caves De Pyrene 16.43: Andrew Beckham's Novum Ceramics: the first commercial producer of terra cotta Amphorae for winemaking in North America 21.50: Tasting the Pinot Noir  23.54: The different terroirs of Oregon, and the different styles of Pinot Noir 26.55: The wine scene in Portland 30.24: The focus on sustainability in Oregon including LIVE - The Low Input Viticulture & Enology program 32.22: Talking about and tasting The Kelley Fox Durant Vineyard Chardonnay 2022 - The Dundee Hills AVA £50.35 Les Caves de Pyrene 37.55: Purity and minerality in wine 40.41: Oregon Pricing and high quality Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ------------------------------------------------ ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.  

Send us a Text Message.At some point, serious wine lovers will have the same thought..."What if I quit my job and start a winery"?  Some will dwell on it for years, some for only a few seconds, and then there are those like Michael and Charlie Havill who actually do it.Still committed to growing and providing grapes to award-winning wineries, Bella Grace now has a fully-operation winemaking facility, including a custom-designed and engineered wine cave, built-in 2011, that houses the handcrafted current vintage – all aged in oak barrels. The wine cave serves as a focal point of the property with its 12-feet high wide barrel storage design.Pam and James spend an afternoon with Jess Havill talking about the history of Bella Grace and Amador county, which is one of the oldest AVAs in California, and tasting his amazing wines.  Find out about Big Bertha and her unique features in making a great Barbera wine!Don't miss the egg  story sure to crack you up. Cheers  www.bellagracevineyards.comCheers! Please like, follow, subscribe and rate us! We LOVE to hear your comments! Reach out to us on our social media: Facebook and Instagram @insidethebungholeTwitter @bungholepodcastOur webpage is insidethebunghole.buzzsprout.comOR email us at insidethebunghole@gmail.com

This week we are joined by winemaker Danielle Langlois of Lasseter Family Winery and wine director Christophe Tassan MOF, of Moon Hollow ahead of the second edition of the immersive Reach for the Moon wine event, June 1st at Monte Rosso. They provide expert opinions on the wines and vineyards of one of our favorite AVAs and share some of the great new wines they've made from the very different Moon Mountain District estates they represent. We even busted out a 2013 as a sneak peek into the highlight of the event–the Antonio Galloni-led master class, a celebration of the 10 vintage anniversary of the appellation's approval. We even get a cameo by the winegrower who has become synonymous with Moon Mountain District. Care to guess who? [Ep320] For more information about the event and to buy tickets visit: https://moonmountaindistrict.org/ And try these wines!: https://www.moonhollow.com/ https://www.lasseterfamilywinery.com/ https://www.jambedeboiswines.com/

Product Minute: Envoy Connect Audio Player for the Vision Australia Library   Straightforward and easy to use with the Windows Kiosk application to access books and download to the plugged in player. Then unplug, and enjoy your audio book. Remember, the Vision Australia Library is open to anyone with a print disability, and the Vision Store is available to anyone interested in vision related products such as  the Envoy Connect. Contact the Vision Australia library or Vision Store via the main 1300 847 466 number.   https://shop.visionaustralia.org/envoy-connect-audio-player-for-va-library.html   Honda Audio Scene Detection App for Travelling in the car   The beta of this app sounds quite amazing for blind or low vision car travellers who want to know what is happening around the vehicle when traveling. Computer Vision, AI, GPS, weather etc all rolled in to one experience. Currently in beta.   https://hondanews.com/en-US/honda-automobiles/releases/new-ai-based-honda-scenic-audio-app-will-help-make-the-joy-of-the-journey-accessible-to-the-blind-and-visually-impaired   Vision Australia and Acoustic Vehicle Audio System (AVAS) for Electric Vehicles   Fantastic to see Vision Australia's extensive hard work over the last 5 years paying off getting the AVAS in to legislation for electric vehicles travelling under 25KPH for blind and low vision Australians.   https://www.visionaustralia.org/community/news/2024-04-19/vision-australia-commends-federal-governments-move-mandate-acoustic   aple Accessibility Update 2024 Online Event - Make it Yours, register for either May 1, 2, 8 or 9 for a one hour Session   Multiple dates/times, and various accessibility options such as CC or AD. Always great to get an update or refresher on accessibility. I think Apple is getting in early  or GAAD (Global Accessibility Awareness Day) later on in May.   https://events.apple.com/content/events/anz/au/en/default.html?token=xww6uj7woR0X9A3c8a4GQkNVdHioJeacopALBwoa3Nf9qRbkVl1f2R7bxjPU29UduZhb5czMzvZ9JEnGCAWlUFwYp_VRfv60aevvydumHi_QB-xfBuh_fjKoLcaRgBQ960JADmFvS09e1L-9pugzkuFIT6bQ&a=1&Locale=en_AU&l=e     WeWALK Zoom Webinar on the New WeWalk, 2, US April 25 6PM GMT. Looking forward myself to finding out about the new features in this sonar smart cane with associated smart phone app. Link is to register. As far as we can tell, this is on very early Aussie time on the 26th of April at 3AM. Here is hoping that they will post the webinar afterwards for folks to enjoy.   https://docs.google.com/forms/d/e/1FAIpQLSfHNQH9uwcb6kp8K1m7aoBubxvncqozcPZ5T31JIlV4uy17zg/viewform     Leather case now available for pre-order for the BT speak.   Great to see this pre-order happening to keep your BT Speak protected with an excellent case from Turtle Back..   https://turtlebacklv.com/products/blazie-bt-speak-fitted-leather-case-with-protective-key-cover-and-strap-by-turtlebackSupport this Vision Australia Radio program: https://www.visionaustralia.org/donate?src=radio&type=0&_ga=2.182040610.46191917.1644183916-1718358749.1627963141See omnystudio.com/listener for privacy information.

Vous l'avez peut-être constaté : les véhicules électriques produisent des sons souvent bien différents de ceux auxquels la combustion thermique nous a habitués. Qui compose ces sons ? Comment imagine-t-on le son de la voiture du futur ? Pourquoi les véhicules électriques ont-ils besoin d'être bruyants ? Et comment greffe-t-on des cordes vocales à un moteur silencieux ? Pour ce nouvel épisode d'INFRA, Laurent Worms et Louis-Ferdinand Pardo, respectivement designer sonore et expert acoustique pour le groupe Renault, répondent nos questions. Note : cet épisode n'est PAS sponsorisé.

Trader Joe's Grand Reserve San Luis Obispo Coast Pinot Noir 2022-A $13 SLO Pinot NoirSan Luis Obispo County which included Paso Robles, Edna Valley, and Arroyo Secco AVAs got repositioned.The San Luis Obispo Coast AVA was organized in 2022 and included Edna Valley and Arroyo Secco, these are some of the coolest temperatures AVAs in California.Paso Robles, which is also inside San Luis Obispo County is a warmer climate AVA that focuses on Cabernet Sauvignon and Zinfandel.This is the first vintage I have tasted from the new San Luis Obispo Coast AVA, also known as SLO Coast.For more info check out https://cheapwinefinder.com/ and listen to the BEST value-priced wine PODCAST!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Look, we were skeptical too, but it's true. Not only do they make wine in Michigan, they are making great wine! If you are like us, you didn't realize that there is a burgeoning wine industry in Michigan, and that some highly rated wines are coming out of their 5 AVAs. And, in this episode we'll taste some of these well rated wines and tell you what we think! What is wonderful about Michigan wine is that this is a place where the winemakers know their terroir and are making wines that are well suited to the climate. So, you'll find lots of great Rieslings and Gewürztraminers, and also some fantastic Pinot Noirs, Cabernet Franc, and great but lesser known wines like Zweigelt and Blaufrankisch that are great fits for the region. If you thought that California, Oregon, and Washington State were the only places in the United States making good wine, tune into this episode and prepare to have your mind blown! Wines reviewed in this episode: 2021 Aurora Cellars Dry Riesling, 2020 Good Harbor Vineyards Pinot Noir Zweigelt, Good Harbor Vineyards Blanc de Noirs.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Broncos win, but Avas and Nuggets looks luggish. What to make of it all?

This summer, we spent some time in upstate New York in the Finger Lakes. The Finger Lakes are a group of 11 long, narrow, roughly north–south lakes located directly south of Lake Ontario in an area called the Finger Lakes region in New York, in the United States.A pre-Prohibition wine region, the first vines were planted in Hammondsport, New York in 1829. By 1900, more than 50 wineries were established along the lakes. The Finger Lakes AVA was established in 1982 and boasts two sub-AVAs, the Cayuga Lake and Seneca Lake AVAs, both established in 1988. Today, the region is home to almost 150 wineries and 11,000 acres of vineyards and produces about 54,600 tons of grapes.In addition to wine, the Finger Lakes boasts a strong history, including Seneca Falls, the birthplace of the women's rights movement in America (and you know we're all about that). We stayed at Glen Hollow and learned about all the local history and wine. Hosts Chris and Lisa were so gracious, and showed us all around the beautiful region. Tune in to learn more about what Glen Hollow, and the region, has to offer.

We cover AI and PR in many of our episodes because we want our fellow PR pros to have the knowledge they need to stay on top of this technology. In today's episode, we'll discuss the new “Warsaw Principles” unveiled earlier this month on the ethical use of AI in public relations by the International Communications Consultancy Organization (ICCO) at its Global Summit. Read the story courtesy of ProvokeMedia.com.   Transcript   Michelle Kane (00:03): Thank you for joining us for this episode of That Solo Life, the podcast for PR pros and marketers who work for themselves, people like me, Michelle Kane, with my company VoiceMatters, and my wonderful co-host, Karen Swim of the Mighty Solo PR Pro. How are you, Karen? Karen Swim, APR (00:21): Hi. I am doing good for Hump Day. Michelle, how are you? Michelle Kane (00:25): Exactly. Not bad, not bad. October's feeling a bit like a steamroller, but I am committed to staying just a few steps ahead of it. How does that sound? Karen Swim, APR (00:36): That sounds like all of us these days and 100% agree. I am feeling a little crushed right now. Michelle Kane (00:49): And the big picture is, it's a great problem to have. So always spinning, always spinning the message. But yeah, so it's good. The air's getting crisper. That kind of perks things up a little. And I'll give a shout out now. I don't know what the story will be by the time this drops on Monday, but so far my Phillies are killing it. So life is good here in the Delaware Valley. Karen Swim, APR (01:16): Your Phillies are coming in and here in Michigan as we speak, the Lions are looking like a real football team. So go! Michelle Kane (01:26): And if the sports world is good, we are good, we're good. Karen Swim, APR (01:30): We need to celebrate and look forward to something. Michelle Kane (01:34): Amidst all the very serious strife going on. So today we're going to touch on, I know you're probably thinking, “they're talking AI again,” but we are, we're going to talk about AI because something really essential came out of the recent ICCO Global Summit and they are calling them the “Warsaw Principles” and they were ratified as principles for ethical use of AI and public relations. And I don't know about you, Karen, but as I was reading through them, I just kept nodding my head and then thinking, well, of course this is how an ethical communications person should use AI. But as we know, speaking of a steamroller, it is something that we really do need to keep up with before this technology might overrun our society and in a society where mis, mal, and disinformation is so horrifically prevalent. Karen Swim, APR (02:37): Yeah, I agree with one of the things for me is that we've talked a lot about the use of generative AI, and we've been keeping an eye on all of the ways that the use of AI, by others, by our audiences impacts our work. So I do think it is an important step. I know that PRSA has also addressed the ethics of AI and talked about this and voices for everyone has definitely put out resources about mis, mal, and disinformation, but I love that they tackled the problems as we move forward in this new world. And it is interesting that this came on the heels of other industries addressing AI and their work. So we saw this come up in the writer's strike, in the ongoing actor's strike in the ongoing auto workers strike. AI is playing a big role. And so the reason that we continue to talk about it is because it's developing so quickly and its use is becoming so widespread that we do also have to be very aware that it is a great tool when used properly, but we need to be aware of how it can be abused. Michelle Kane (03:58): Exactly. And in any good communication at the forefront should be the communicator's integrity, your credibility. Can you be trusted? Can you be trusted to give transparent and complete and factual information? And because without that, what are we doing? Karen Swim, APR (04:22): I agree. And one hope that I have, so one of the principles that, or something that the principals underscore the importance of is accuracy and fact checking. And I have to tell you, this is one of those things that just on a daily basis just causes me a lot of anxiety because even in our own just casual reading, you find that you really do have to check everything. And even with trusted sources. And I am hoping that as we continue to create and utilize AI and it becomes more and more ingrained into our daily lives in the work that we do, that there are also companies that can come up with ways to bulletproof the content that we produce. Because people can take something that you honestly said and repurpose it into something that sends a completely different message. That's a whole different level of monitoring for communications professionals. And it adds a whole new layer of complexity into protecting the reputations of our clients. And that's a scary area, and we've seen it happen. And unfortunately AI learns so it keeps getting better and better. Michelle Kane (05:50): So true, so true. And it does point to the need. It's not that we're not going to need our human touch anymore. We are still going to be necessary to do the actual thinking and to have the discernments on how to use these tools. I think especially with context, because I know nuance and context have really suffered in the last at least 30 years, maybe going back a little farther. The public is less and less inclined to be used to thinking in those ways. And I don't want to sound elitist, but it's like, guys don't take everything at face value. What was the context? Or as communicators, we need to, as best we can, knowing that we are still trying to grab the, what's the current attention span, three to four seconds, maybe five. That's our challenge to present our information in the soundbite without losing the context. So I love that they included that in these principles with AI. And even thinking about intellectual property, I have to think of recently with Drake using Halle Berry's image without her permission. Now that wasn't AI. He made a conscious choice, but that kind of thing might not have happened five years ago. So there's this devolution of what's up for grabs for your use versus what is just either stolen or done without permission. Karen Swim, APR (07:34): Yeah. And ensuring that if you're using AI to create images, that you're not violating someone else's protected property. That's really important. And I could see that being a really tricky area as well. So we do need some checks and balances. One of the other things that stood out to me was bias, which is, it's interesting, even though we've started talking about generative AI more this year, at the end of last year, it just exploded into the public conversation. These are conversations that clients and I had a couple of years ago, specifically in FinTech industries where we did data and we saw bias in the data. And this has happened in the housing market where you're using AI tools, you're using data to make decisions that are very biased. And so I think we have to recognize that too, even in our use of tools like ChatGPT and generative AI, ensuring that they are not biased and that we are correcting for that because the tool does learn from us as well. So these are all weighty, complex issues that we can't solve on our own, but we do need to be aware of it. And the way in which we conduct our work needs to adhere to some ethical principles. Michelle Kane (09:04): Yes, yes. And even as you were saying that, I was thinking, yes, it's a problem we need to solve for, but I'm glad that it is out. I say out in the open, Karen Swim, APR (09:17): Right? Michelle Kane (09:17): It's like, oh, yes, there are biases in data sometimes. So we can no longer just turn a blind eye and say, oh no, it's data, it's fine. So now that we have this extra element to consider, I think that's helping us to directly confront some of these larger issues that affect lives. Karen Swim, APR (09:41): Well, it's related to this. It's interesting. I just saw something that someone wrote that really made me take a step back and think, because they talked about the whole idea of surveys being inherently biased towards certain abilities. So do surveys, you have surveys about people that have special needs or disabilities, but then you don't make those surveys accessible to that population of people. So who are you really surveying? And even in general surveys where you're asking questions and you're surveying an audience, you're missing a big section of the population maybe by either the way that you offer the surveys and not making them accessible to, for instance, people that don't have site or people who have other issues using computers or online tools or, so we're not solving for those issues. And it just opened up a whole other discussion for me and AVAs being aware of that as well, that as we seek to be inclusive in our communications, we also have to seek to be inclusive in our information gathering and making our content and our ask accessible to larger audiences. Michelle Kane (11:11): I love that you said that because imagine sending a survey to someone who, because of their abilities, can't respond to. It's like, that's a little shortsighted. Why would you do that? And I'm sure if you're putting the time in to create a survey, you want actual data because let's get real How many times, just looking at the event world, how many times do you present an event and you say, let's survey all the attendees, and you get maybe 3% return and you think, oh, okay. It's a little disheartening. So think of all those things when you put that together. Karen Swim, APR (11:53): And again, this is all, I don't think that any of us can claim to be perfect at this. I certainly count myself among that. I'm definitely not perfect at it. And I see lots of ways that I can improve, and it's particularly harder for small businesses because there's a lot of things to figure out. But I think that having these conversations and being willing to learn and to change and to adapt so that we can be inclusive is really important. And that includes in our use of AI, and then being open and understanding that we need to check for those things as we see not only in how we use AI, but how clients make AI as well. Michelle Kane (12:40): And I do love that they cover transparency. Again, that's also important with being upfront with, okay, this was developed with ai. And again, we've said this before. We're not saying every paragraph that you present to your client, you need to let them know what tool you use because that's ridiculous. That falls under spellcheck and all those things. But in the larger picture, especially things I would think like video and audio where things can be so easily manipulated and even to the trained eye, it's getting very, very good at fooling us. And that can be dangerous. Karen Swim, APR (13:21): I mean, listen, we are pretty upfront with our clients that we use generative AI as a tool in our work, and they know that just kind of as a blanket overall thing. So there are some things that there are ways that we use it, and we're happy to share that with clients. We're happy to guide the way and show them how they can streamline their processes with some uses of AI as well. So I do think that transparency is important, but I agree with you. We forget that we've used tools like Grammarly and we've used lots of other AI tools in our work for years without even thinking about it. And you don't tell clients, I got this name and information out of this database that uses AI to find reporters that match this thing because that is not really impacting them. So we're going to get normalized about this and we're going to feel less weird about it. But I think some communicators still feel in some way, like they're somehow cheating. They're cheating the system if they're using AI in their work as a tool. Now, if you're just straight up producing content from AI and you are not having any human interaction with it at all, and it's not at all your creation, yeah, that's probably something you need to mess up to for that particular piece. So also probably not the best idea to do that because it is a toll, it is not a replacement for you. Michelle Kane (14:49): Correct, correct. And I think what it all comes down to is be a good person, operate within your profession ethically and with consideration. And if you do those things, you'll be okay. If we all do it, we'll all be okay. And the world will be a better place Karen Swim, APR (15:11): For all my PRSA members out there. You all know that as a member, you agree to abide by the code of ethics, but even for non-members, it's great thing to go and look at that code of ethics and to refresh yourself on the standard that we should be holding ourselves to whether or not you're a PRSA member, because it really does. Everything that's in the worse off principles that's directed toward AI really flow right into the code of ethics that PRSA has. So if you're abiding by that code, you will find this not onerous at all. You will look at specific things to address in terms of ai, but I just think it's a good idea. September is ethics month at PRSA. So there's tons of resources there too that just happened in September with webinars and all kinds of information and resources. So that's another good place to go if you're looking to really ensure that you are operating ethically. Michelle Kane (16:18): That's great. That's great. And yeah, I think PRSAs is a great guiding light for our entire profession, whether or not you are a member. And we hope as you're listening, we hope this is actually energizing you and making you realize that we are going to have so many great new ways to serve our clients. My dogs agree. And just use this as a springboard for making us more efficient, bringing new ways to shine a light on all the good things our clients are doing. And we want to hear from you. Are you using ai? How are you using it? Have you come up against any conundrums? Let us know. It's solo pr pro.com. And if you're getting value from this today, please do share it around. Follow us, all the good things, tag us. We love it. And until next time, thanks for listening to That Solo Life.  

From the heart of the Oregon wine country, the Wine Crush Podcast presents an unforgettable episode featuring two exceptional winemakers: Chris from Liska and Colin from Mendivia. Host Heidi Moore invites listeners to embark on a journey into the world of wine as Chris and Colin share their backgrounds, inspirations, and the stories behind their remarkable wine brands.Liska, founded by Chris and his partner Draga Mirajelova, is dedicated to crafting German Riesling. Their love for the grape began during a harvest in Germany's Mosel region, where they fell in love with the style and decided to bring it to Oregon. Liska is a result of their passion for Riesling and their desire to create exceptional wines that reflect the unique terroir of the Willamette Valley.Colin, the founder of Mendivia, draws inspiration from his family's Basque heritage and focuses on Spanish grape varieties like Tempranillo and Albarino. His wines showcase the beauty and complexity of these grapes, exploring emerging AVAs in Oregon and beyond. With Mendevia, Colin seeks to introduce wine enthusiasts to the unique flavors and stories behind these Spanish varietals.In this captivating episode, Heidi delves deep into the winemakers' journeys, discussing their experiences, winemaking philosophies, and the importance of terroir in their wines. Discover the nuances and complexities of German Riesling and Spanish varietals as Chris and Colin share their expertise and passion. Whether you're a wine enthusiast or simply curious about the world of winemaking, this episode is a must-listen for its rich insights, inspiring stories, and the celebration of two talented winemakers pushing the boundaries of their craft.

From the heart of the Oregon wine country, the Wine Crush Podcast presents an unforgettable episode featuring two exceptional winemakers: Chris from Liska and Colin from Mendivia. Host Heidi Moore invites listeners to embark on a journey into the world of wine as Chris and Colin share their backgrounds, inspirations, and the stories behind their remarkable wine brands.Liska, founded by Chris and his partner Draga Mirajelova, is dedicated to crafting German Riesling. Their love for the grape began during a harvest in Germany's Mosel region, where they fell in love with the style and decided to bring it to Oregon. Liska is a result of their passion for Riesling and their desire to create exceptional wines that reflect the unique terroir of the Willamette Valley.Colin, the founder of Mendivia, draws inspiration from his family's Basque heritage and focuses on Spanish grape varieties like Tempranillo and Albarino. His wines showcase the beauty and complexity of these grapes, exploring emerging AVAs in Oregon and beyond. With Mendevia, Colin seeks to introduce wine enthusiasts to the unique flavors and stories behind these Spanish varietals.In this captivating episode, Heidi delves deep into the winemakers' journeys, discussing their experiences, winemaking philosophies, and the importance of terroir in their wines. Discover the nuances and complexities of German Riesling and Spanish varietals as Chris and Colin share their expertise and passion. Whether you're a wine enthusiast or simply curious about the world of winemaking, this episode is a must-listen for its rich insights, inspiring stories, and the celebration of two talented winemakers pushing the boundaries of their craft.

Kirkland Signature Sonoma County Chardonnay 2022- Costco $8 Bargain Quality WineThere are 19 AVAs in Sonoma.This Chardonnay is sourced from more than one of them.Costco has major price advantages over retail wines.This is a delicious Costco Chardonnay.For all the details check out https://cheapwinefinder.com/ and listen to one of the best wine podcasts on the planet for more information!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

12. augustā norisināsies Latvijas Dabas fonda rīkotais pirmais Pļavas festivāls. Par tā mērķiem, norisi un daudzveidīgo aktivitāšu klāstu interesējamies raidījumā Kā labāk dzīvot. Stāsta Latvijas Dabas fonda botāniķe Rūta Sniedze un Latvijas Dabas fonda īstenotā pļavas produktu zīmola projekta vadītāja Inga Muižniece. "Festivāls ir veltīts pļavām, jo tās ir ekosistēmas, kas strauji izzūd. Tās veidojušās ilgstoši, cilvēkam saimniekojot dabā, un nespēj saglabāties bez cilvēka klātbūtnes. Tāpēc būtiski par to stāstīt, ja vēlamies saglabāt ziedošās pļavas, kas ir arī nozīmīga kultūrvēsturiska vērtība, vajag cilvēku izprati un līdzdarbošanos, zināšanas par procesiem, kas notiek pļavā un ko pļava var dot arī 21. gadsimtā," skaidro Rūta Sniedze. Savvaļas augu sēklu vākšanas meistarklase, kukaiņu ķeršana, pļavas produktu tirdziņš, radošas darbnīcas un lekcijas, ainavu tūre un mūziķes Keitijas Bārbales koncerts – tik daudzveidīga ir Latvijas Dabas fonda Pļavas festivāla programma. Festivāls notiks 12. augustā plkst. 10.00 – 22.00 Mazjumpravas muižas teritorijā. Mazjumpravas muiža atrodas Rīgā, Ķengaragā. Turp var doties arī ar 7. tramvaju. Vietas izvēle bijusi diezgan spontāna. Pirms gada Ķengaraga promenāde vienā daļā Latvijas Dabas fonds sāka veidot pilsētas pļavu un kāda aktīva sēklu vācēja Ilga dzīvo tieši šajā rajonā. Viņa tieši Ķengaragā, Daugavas malā, ir savākusi daudzu augu sugu sēklas un arī aktīvi piedalījusies sēšanā. Šķitis, kā šī ir laba vieta, kur parādīt, ka daudzveidīga daba ir tepat līdzās arī Rīgā.

It's Monday, Let's raise a glass to the beginning of another week. It's time to unscrew, uncork or saber a bottle and let's begin Exploring the Wine Glass!  Today, I am sharing the fourth and final episode of Oregon's Wine Month. Understanding the Soils and Climate. Oregon's complex geology and temperate climate make it unique among US wine regions. 23 AVAs span the state with distinctive vineyards planted from the eastern Cascades, along the mighty Columbia River to the wide fertile valley of the Willamette and Southern Oregon AVAs. Join this webinar to learn more about the climate, geology and soils that inform some of the greatest wines in the world. If you listen to a lot of podcasts, you know that many ask for patreon. We do not plan on doing this, but we do ask you to support the podcast by leaving a review. It takes only a few seconds of your time but means so much to the show. The next best way to support Exploring the Wine Glass is to tell your friends. If you enjoy the podcast, your wine loving friends will too. Finally, don't forget to head to the website, Exploring the Wine Glass.com to read the blog, and sign up for the newsletter so you can keep up with all the happenings.  Slainte!  Find out more about Oregon Wine on their website. Music: WINE by Kēvens Official Video Follow me on Instagram!   Follow me on Twitter! Subscribe to my YouTube channel SIGN UP FOR EXPLORING THE WINE GLASS NEWSLETTER SUBSCRIBE ON iTUNES STITCHER | iTUNES | GOOGLE PLAY | SPOTIFY | PODBEAN | AUDIBLE | BOOMPLAY Even ask your smart speaker to play Exploring the Wine Glass GIVE US A RATING AND REVIEW Thoughts or comments? Contact Lori at exploringthewineglass@gmail.com. Please support our sponsor Dracaena Wines - Our Wines + Your Moments + Great Memories Use code 'Explore' at checkout to receive 10% off your first order GET SPECIAL OFFERS FOR DRACAENA WINES

We have so many regions of wine in the US. Just in California alone, it can be overwhelming. So I want to shine a light on great wine being made outside the more popular AVAs. Here I chat with Stuart Spencer, Lodi winemaker, grape grower, and executive director of Lodi Wines to get a well rounded idea of this wine zone. Get ready to book flights. Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Vint Podcast,  Brady and Billy talk with Andrew Jones - Winemaker and Proprietor of Field Recordings, and collaborator on the central coast project,  The Fableist. Andrew is a growing and viticulturist at heart who has a knack for picking excellent vineyard sites that express the diversity of California's Central Coast. He has ventured into almost every corner of these AVAs to explore all of the possibilities that the regions have to offer with regard to climate, soil diversity, and accommodation of lesser-planted varieties. In our discussion today we ask Andrew about the differences between the role of the winemaker and the grape grower, how he thinks about sustainability and alternative packaging, rootstocks and their importance in shaping a final wine product, and his current ventures.  Enjoy!For more information on the Vint platform, please contact us anytime at brady@vint.co or billy@vint.co. Check out our newest offerings: Vint.co Cheers!Past Guests Include: Raj Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Wayne Baxendale, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, and Peter Liem Disclaimer: https://vint.co/disclaimer

Today the ladies continue their conversation on reimagining their lives in 2023! Ava unpacks being an air fryer chef and approaching food more holistically. Tashuanda then shifts the conversation to food diversity and the importance of being open to new ideas and perspectives. The sisters also touch on being great at more than one thing and balancing out one another. 00:23 Introductions00:30 Brainstorming: reimagining our lives 05:50 Avas concrete methods of reimagining 11:46 Tashuandas concrete methods of reimagining 17:51 Not being confined to one area21:47 Seeing the value in short trips 24:15 Takeaways on reimagining 25:20 OutroCONNECT WITH USWebsite: www.blackgirlflyofficial.comEmail: hello@podcast2impact.comInstagram:  @blackgirlflyofficialBGF Products hereJoin Robinhood with my link and we'll both pick our own free stockI'm using Acorns and I love how easy it is to save and invest for my future. Join me and you'll get a free $5 investment!Click here to receive Southwest Rapid RewardsClick here to learn more about Gusto PayrollMortgage Connects, an MGIC PodcastAVWeekWeekly news on IT/AV, supply chain, UC, & more.Listen on: Apple Podcasts   SpotifyThe Unlocking Growth ShowThe show where we unlock the secrets to scaling your...Listen on: Apple Podcasts   SpotifyAll Business. No Boundaries.Welcome to All Business. No Boundaries, a collection of supply chain stories by DHL...Listen on: Apple Podcasts   SpotifySupport the showAll Business. No Boundaries.Welcome to All Business. No Boundaries, a collection of supply chain stories by DHL...Listen on: Apple Podcasts SpotifySupport the show

This week's episode is part 2 of my California Wine Region Series! Today I am covering Los Angeles County, my home and birthplace. Who knew Los Angeles County was considered a major wine region? But did you know it is made up of 6 AVAs? That's how big LA county is. LA is also big on natural and organic ingredients, which means that they are popular for organic wines and kick-starting an orange wine fad. But honestly, I wanted to focus on the actual winery experience and where winemakers grow their wines in a location as big as LA. I will be focusing on the west and east sides of LA county: Malibu and Antelope Valley. I cover a brief history of how they became AVAs, their climate that makes it perfect to grow grapes, and I end off the episode with specific underrated wineries recommendations for your next LA funday. This episode is perfect if you live in LA County and are curious to try wines from places other than wine bars to get the true vineyard experience without driving out too far (because let's be real, LA is full of wine bars and wine shops without the authentic winery vibe). If you loved today's episode feel free to leave me a five star review and don't forget to follow my socials @thechattyfox_ ! Wine of the Week: Companion Wine Company's 2021 Riesling Sources: https://www.ttb.gov/wine/american-viticultural-area-ava#:~:text=An%20American% https://www.goldmedalwineclub.com/wine-region/los-angeles-county https://www.wine-searcher.com/regions-antelope+valley+of+the+california+high+desert https://destinationlancasterca.org/2011/07/01/antelope-valley-is-officially-wine-country/ Theme music by: Kevin MacLeod Great Jazz selections from Kevin MacLeod's royalty-free Creative Commons licensed website http://incompetech.com

This interview is with Chad Stock of Craft Wine Cellars in Carlton, OR. In this interview, Chad discusses how he naturally gravitated toward wine and always enjoyed the science part of the industry. He discusses his upfront approach with his ingredients, and states that “wine is not an alcoholic beverage it's an agricultural product.”Chad then goes on to talk about the future for the Oregon Wine industry, as well as his own business. He believes that there will be a change in climate and culture that will result in sub AVAs breaking apart and establishing themselves with different grape varieties. Toward the end, Chad discusses his hopes to donate and turn his business into a non-profit organization to create an independently funded trade school to help people learn about the many aspects of the wine industry. He wants to create something that can be perpetuated for years and last generations beyond him.This interview was conducted by Rich Schmidt at Craft Wine Cellars on August 2, 2018.

Map: Sonoma County AVAs. Sonoma County Winegrowers  Over the last 12 years we've done so much on Sonoma but I realized that we've never done a podcast outlining the areas of Sonoma to give form to this wine paradise that has 18 American Viticultural Areas (AVAs) and covers more than a million acres of land (405,000 ha) of which more than 60,000 acres are planted to grapes.   Sonoma is still full of small, family-owned vineyards. It's estimated that at least 85% of Sonoma County's vineyards are family owned and operated and 80% of vineyards are less than 100 acres (40% are less than 20 acres). The Sonoma landscape incorporates coastal ranges, valleys, mountains, flats, benchlands, and innumerable soils and microclimates, including a multitude of producers with different styles and ideas of what to grow.     In this show, we try to compartmentalize the areas of Sonoma, to help you figure out the big areas and their specialties.   Here are the show notes: We start with generalities… Climate: There are sunny days and almost no rain from May through September with most areas cooler near the coast and warmer inland. The Pacific Ocean/Petaluma Gap and San Pablo Bay serve as cooling influences for the western and southern regions of Sonoma County Land: Elevations and slopes slow ripening, provide poor soils with excellent drainage, and create complex wines. Wines from valley floors are simpler. Matching grape to site is important given soil, elevation, and climate diversity. Grapes: Everyone grows everything! You'll find dozens of varieties growing in Sonoma. Moon Mountain AVA, Sonoma. Credit: Sonoma County Winegrowers  Most of the show is spent detailing the valleys. Here is the quick and dirty on each area:   Sonoma Valley Sonoma Valley AVA: Centers on the Sonoma Valley in the southeastern part of the county. It gets cool air from the San Pablo Bay in the south, and protection from the cool influence of the Pacific in the west from Sonoma Mountain. There are dozens of different soils from very fertile on the valley floor, to well-drained and poor on the hills and mountains   Sonoma Valley has 4 AVAs within it: Moon Mountain, Sonoma Mountain, Bennett Valley, Carneros Moon Mountain District AVA is on the steep western slope of the Mayacamas Mountains. It has the famed Monte Rosso vineyard and specializes in Zinfandel and Cabernet Sauvignon. Sonoma Mountain AVA is at high altitude, with steep vineyards on eastern exposures. The vineyards rise above the fog line, allowing grapes to ripen more fully in the sunlight. Basalt soils make good Cabernet Sauvignon. Other grapes are: Chardonnay, Sauvignon Blanc, Semillon, Pinot Noir, Zinfandel   Bennett Valley AVA is Sonoma Valley's smallest AVA. It's a series of small vineyards in the slopes, hills, and ridges between Taylor Mountain, Sonoma Mountain, and Bennett Peak. In the moderately cool climate, with a long hang time, Rhône varieties do well as does Merlot, Sauvignon Blanc, Chardonnay, and grapes like Marsanne, Roussanne, Viognier with acidity. Pinot Noir acreage is increasing.   Los Carneros AVA straddles Napa and Sonoma counties. It hugs the San Pablo Bay, and is one of the coolest AVAs in the area, with moderately cool and windy days and early morning fog. The soil is compressed clay and very consistent, this and the weather limits vigor. Chardonnay is 50%, Pinot 43%. Merlot makes excellent wine on the clay soils. Bennett Valley AVA, Sonoma. Credit: Sonoma County Winegrowers  Town to stay in if visiting the area: Sonoma   ** Sonoma Valley is a discrete part of the larger Sonoma County. When producers use a general AVA for grapes from a combined region, it's Sonoma County. _____________________________________________  COASTAL APPELLATIONS (mainly Chardonnay and Pinot Noir areas)   Sonoma Coast AVA: Goes from the San Pablo Bay to the border of Mendocino County in the north. This appellation is too large to have meaning – it can be cold and rugged near the coast or warm and sheltered inland, producing very different styles of wine. The expectation is that the Pinot Noir and Chardonnay that have the “Sonoma Coast” label are actually from coastal vineyards, but that's not true. We tell the story of how this AVA got to be so muddled and then talk about the 3 AVAs that were set up to rectify the issue:   Petaluma Gap AVA: 25 miles north of the Golden Gate Bridge, the AVA runs from the Pacific Coast at Bodega Bay, southeast to San Pablo Bay, and has a mild Mediterranean climate. The defining feature is the wind gap in the coastal range, which funnels in cool coastal marine air bringing fog and cool afternoon breezes. The cool climate lower yields and help Pinot Noir (75% of plantings), Chardonnay and Syrah the grapes retain acidity. The West Sonoma Coast AVA (got it in 2022): Stretches from the Mendocino County border to the northern coastal border of the Petaluma Gap AVA. The area includes ONLY areas where coastal influence reaches – it is remote with cooler marine temperatures and much fog at elevation. Pinot Noir and Chardonnay are the main grapes. Fort Ross-Seaview AVA: Located on the outskirts of the Pacific Ocean, with major coastal influence, and high elevation, Pinot Noir and Chardonnay have excellent acidity.   Towns to stay in: Petaluma, Jenner, Bodega Bay West Sonoma Coast AVA,  Sonoma. Credit: Sonoma County Winegrowers    _____________________________________  RUSSIAN RIVER VALLEY AVA (Pinot Noir, but Rhône and Italian varietals are great too in certain regions)   Russian River Valley AVA is known for Pinot Noir. The constant cooling fog from the Pacific Ocean, coming from the Petaluma Wind Gap creates big diurnal swings, so grapes have a long growing season to develop flavor in the western part of the AVA.   The reality is that the Russian River Valley encompasses warm and cool areas. There are 5 Neighborhoods within Russian River Valley, which are used to discuss the cooler places that are more suited to Pinot Noir and Chardonnay (Laguna Ridge, Sebastapol Hills, parts of the Middle Reach) and those that are suited to warmer climate grapes like Rhône varieties, Zinfandel, and Italian varieties (parts of the Middle Reach, Santa Rosa Plains, Eastern Hills)   Green Valley of Russian River Valley SUB AVA of Russian River is in the southwestern part of the Russian River Valley, surrounded by Sebastopol, Forestville and Occidental. It is very cool, foggy, with heavy coastal influences and produces acidic, less extracted Pinot Noir, Chardonnay, and sparkling wines on its Goldridge (yellow, sandy) soil     Chalk Hill AVA is in the northeast part of Russian River Valley and has less marine influence and fog. It has rocky, chalk soils so they do grow Chardonnay and Sauvignon Blanc, but they also grow Cabernet Sauvignon, Cabernet Franc, and Merlot.   Town to stay in: Santa Rosa, Healdsburg, or Windsor    _______________________________________ DRY CREEK VALLEY AVA (Zinfandel central)   Dry Creek is the easiest valley to visit (2 roads, 5 stop signs!) and probably the easiest to understand. It is known for exceptional Zinfandel. It's in northern Sonoma County, 20 miles/32 km east of the Pacific Ocean. The Coastal Range blocks a lot of the cooler air from flooding the Dry Creek, giving it hotter days and slimmer diurnal swings at night. The vineyards lie on hillsides, benchlands, and the valley floor at different elevations and on different soils – from loam to clay to gravel. Zinfandel is 30% of plantings and is more elegant, and “old school” (especially from producers like Nalle or Peterson – friends of the pod!). The flavors are less like black fruit and more like raspberry, pomegranate with acidity and moderate alcohol. Other varieties grown are: Sauvignon Blanc, Chardonnay very good Italian and Rhone Varieties, Bordeaux varieties grown too     Rockpile (Dry-Creek Adjacent, great Zin!): On the northern part of Dry Creek Valley, at high elevations beyond the fog, the AVA is great for rich, dense reds – Zin especially is famed (Bruliam does a great job and a friend of the show!)   Town to stay in: Healdsburg or Windsor   Dry Creek AVA, Sonoma. Credit: Sonoma County Winegrowers    _______________________________________   ALEXANDER VALLEY (known for Cabernet Sauvignon) Alexander Valley AVA: In northeastern Sonoma County, north of Healdsburg, the Russian River flows through h the Alexander Valley. It gets some cool marine air from the Pacific Ocean, and wind can cool mornings and evenings. Daytime heat spikes will ripen the grapes, but the cool wind will preserve the acidity in the classic Cabernet Sauvignon, which is so coveted, that many Napa wineries grow Cab here for top cuvees.     Pine Mountain – Cloverdale Peak (Alexander Valley adjacent) AVA: This small area overlaps the northernmost portions of the Alexander Valley AVA. It is steep with high elevations and grows a number of grapes, including Cabernet Sauvignon.   Alexander Valley AVA, Sonoma. Credit: Sonoma County Winegrowers    _______________________________________ Less visit-able places (yes, I know that's not a word)…   Knights Valley AVA is right next to Mount St. Helena, and has well-drained soils, but very warm temperatures with no Pacific or San Pablo Bay influence. Elevation is the only cooling factor in this area that has volcanic and alluvial gravel and focuses on Cabernet Sauvignon (2/3 of plantings) and other Bordeaux varietals. Kendall Jackson owns most of Knights Valley.     Northern Sonoma AVA: Too huge for any meaning – most producers use Sonoma County AVA. It includes Chalk Hill, Knights Valley, Alexander Valley, Dry Creek Valley, Russian River Valley, and most of Green Valley.     Fountaingrove AVA (2015) – mostly growers, few wineries. Cabernet Sauvignon and Bordeaux varietals, some Rhône varietals – Syrah, Viognier, Petite Sirah plus smatterings of everything. It's too hot for Pinot and Chard except in a few key north-facing sites   So much to explore! Sonoma is a place you can need get enough of, but hopefully this episode gives some form to exactly what you want to do when you finally make it out there!    Some of my favorite people mentioned: @sonomawineguy on Twitter and other Social Media, Nalle Winery, Crux Winery, Bruliam Winery, Keller Estate, Inman Family, Kieran Robinson Wines, Truchard Winery, (and I forgot to mention...Longboard Vineyards in Russian River!).   _______________________________________________________________ Thanks to our sponsors:   I could not be happier to announce my partnership with Wine Access, once again. Wines Access is my go-to source for the best selection of interesting wines you can't find locally. Every box you get from Wine Access is meticulous -- tasting notes with food and wine pairing, serving temperature suggestions, and perfectly stored wine. It's no wonder that Wine Access was rated the best wine club by New York Times Wirecutter and is the official partner and wine provider of The MICHELIN Guide. Check out my favorite wines on the page at www.wineaccess.com/normal, sign up for their daily emails, and join one of their wine clubs...AND get 10% your first order!   If you think our podcast is worth the price of a bottle or two of wine a year, please consider virtually buying us some bottles by becoming a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes   Sources for this show: https://sonomawinegrape.org/scw/sonoma-county-territory/ www.sonomavalleywine.com https://petalumagap.com/ russianrivervalley.org www.wdcv.com www.greenvalley-russianriver.com www.bvgg.org www.carneros.com www.alexandervalley.org  

Connect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Twitter: @texaswinepod Email: texaswinepod@gmail.com Help the Show: Buy Shelly a Glass of Wine! Subscribe to the newsletter to get the Texas wine crossword puzzle!  Mentioned in this Episode The holidays are here, and it's time to deck the halls with wine! Nothing pairs better with holiday dinner parties than a bottle of award-winning Texas wine.Do you also have an uncle who is impossible to gift? Wine makes a great gift for family, friends, and customers, and Sommly has curated bundles that work for all budgets.Bring the Texas winery experience to your doorstep. Deliveries are set to align with Christmas.Check out the “Buy Wine” section on Sommly.com to see all of the bottles and bundles that are available.In Texas Wine News 1. Results from Houston Rodeo's Uncorked International Wine Competition 2. Holiday Gift Ideas -From the Dallas Morning News: Texas Fine Wine Red Wine Bundle From Big Tex himself: Sommly's Bone Dry Bundle 3. Inside Hook: 5 Sommelier-Approved Texas Wines to Drink During the Holidays 4. Wine for Normal People Podcast: Episode 448 with Dr. Kevin Pogue - discussion on AVAs and terrior Interview Adrienne Ballou Lightsome Wines Nice n Easy Article referenced in the interview: SevenFifty Daily: The Wine Mavericks That Heralded a New Generation at U.C. Davis Special Thanks Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, the IMBIBE: The WFF Education Series, and find membership options here. Need lodging in Fredericksburg? Check out my home Cork + Cactus!Find Cork + Cactus and many more great rentals at Heavenly Hosts.com!

After spending two decades promoting the wines of Washington State, Allen Shoup founded Longshadows, a collective of partnerships leveraging internationally renowned winemaking talent to express the best of the Columbia Valley. Director of Winemaking, Gilles Nicault, describes how the partnerships work from both a business and winemaking perspective; what he's learned from making wines with the likes of Michel Rolland to Randy Dunn; and how Washington State's wine profile has been elevated from this concept.  Don't forget to support the show on Patreon!Detailed Show Notes: Allen Shoup founded LongshadowsHe was CEO of Ste Michelle Wine Estates (“SMWE”) for 20 yearsHis mentor was Robert Mondavi, who founded Opus One, a collaboration between the old and new worldAt SMWE, Allen started collaborations with Eroica (Dr. Loosen) and Col Solari (Antinori)Wanted to build partnerships for Longshadows - showcase the Columbia Valley, which is east of the Cascade Mountains and has very dry terroir (~6 inches of rain/year), enabling great diversity of grapes to be grown (Bordeaux, Rhone, Italian, Spanish varieties)The name “Long Shadows” refers to renowned winemakers casting long shadows over the Columbia ValleyPartnershipsPoet's Leap, a Riesling w/ Armin Diel (Schollsgut Diel in Nahe, Germany)Saggi, a Super Tuscan (Sangiovese, Cabernet Sauvignon, Syrah blend) w/ Ambrogio & Giovanni Folonari (Tuscany)Pedestal, a Merlot w/ Michel Rolland (Pomerol)Pirouette, a Bordeaux style blend w/ Agustin Huneeus, Sr and Phillipe Melka (Napa)Feather, a Cabernet Sauvignon w/ Randy Dunn (Napa)Sequel, a Syrah w/ John Duval (Barossa Valley, Australia)Gilles crafts his own Cab / Syrah blend with 30 months in French oakAll partnerships were established when Longshadows was founded in 2003 except Folonari, which came in 2004All are true partnerships - each partner owns 25% of their labels, which are separate companies. They are not consultants and are not paid any other feesLongshadows does the sales & marketing for the winesWorking relationships w/ partners varyJohn Duval can be there during harvest (Southern Hemisphere)Partners did not give any recipes for wines but pitched in and developed styles togetherFruit sourced from across Columbia Valley and its 15 sub-AVAs through acreage contractsSource both old vines and can work with growers to plant specific clones (e.g., German clones for Poet's Leap Riesling vineyards)Volume of wines set by Allen Shoup and Dane Narbaitz (current President and Allen's son-in-law), choose quality over quantityWines that don't make the main wines go into 2nd label Nine HatsEach winemaker is so different. Gilles learned there are many ways to make winesE.g., Randy Dunn wants the jacks of the fruit in the wine, whereas Michel Rolland wants all of them outWinemakers are interested in what each other does but do not work togetherEach winemaker has their own allocation of vineyards and blocks for their winesSelling LongshadowsThe wine club “Key Club” is a big part of sales2 tasting rooms - at the winery (Walla Walla) and in Woodinville (near Seattle)Some distribution in the US and a few international marketsLongshadows was honored to be selected 4x to be served at the White HouseThe future - partners are getting older, and many are on the verge of retirement. Gilles to carry the flame forward with lessons he's learned from them Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Family-owned businesses are notoriously hard to keep family-owned over multiple generations. Wente Vineyards in Livermore Valley, California, has managed to keep it going for 5 generations. Partially through having fewer children, but also through structures put in place to keep the family connected and business family-owned, Aly Wente, VP of Marketing & Customer Experience, describes how they've focused on connection and fun to keep the family business together for generations to come. Detailed Show Notes:Wente Vineyards was founded in 1833 by Aly's Great Great Grandfather, CH WenteGrandfather worked in Napa for Charles KrugLivermore was similar to Napa in grape growing back thenWente is ~800k cases in totalBrands include Wente Vineyards (~600-700k cases), Murrieta's Well, Hayes Ranch, Angels Ink, and Ravel & StitchHas small lot wines only available in tasting roomsEach generation has left its legacy2nd generation - brought Chardonnay to California (1908, 1912) with the Wente Clone3rd generation - bought a property in Arroyo Seco and pioneered it as a region for grape growing4th generation - helped write the AVAs for Arroyo Seco, San Francisco Bay, and Livermore Valley; spearheaded experiences business, including concerts and golf course5th generation - still starting out but focused on sustainability, company culture, and innovationFamily ownership has been intact through 5 generationsPartially due to the limited number of childrenCH had 7 children, including 3 sons, only 2 interested in wineryOf 2 sons - Ernst & Herman (Gen 2), only 1 had children (1 - Carl)Carl (Gen 3) had 3 kids (Gen 4)Gen 4 has 6 kids (Gen 5)Gen 6 will have many more people in the familyBenefits of being family ownedNot subject to shareholders, the family has complete controlMulti-generational relationships w/ other family-owned businesses can be helpful (e.g., Southern Glazers is family owned)Large corporations may not have built the golf course or fine dining restaurantStructures to pass on ownership to future generationsAnnual “family council”Prepares next generations for ownership and if they want to work in the companyMeet once a yearTopics include business topics to align on, educational topics (e.g., tax law), and even individual's visions for the businessAs more family works together, prioritizing more fun and bondingAttendance starts as children, though not babiesHave policies in place for members who want to leave the company or sell shares, but no one has used them to dateThe goal is to remain family ownedWente Vision changingOld - to be one of the most respected family wineries in the worldChanging to be more about employeesFamily vs. external managementThe current CEO is 2nd CEO to be non-familyExternal people can help balance family and business interests and inter-generational interestsWente doesn't create roles for family membersIf a family member wants a role, they still interview others for it and choose the best candidate, though the family member has a slight advantage3 keys to maintaining and evolving a family-owned business1) transparency - bringing family members in at a young age2) respect - need to treat each other with respect3) fun - need to have fun while working in wine and with family Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Lumen is farming this vineyard gone wild and it's making the best Pinot Noir there is... Photo: The Wild King Vineyard, Courtesy of Lumen Be forewarned! This is a pretty dorky and technical show. Some of you say you would like to hear what wine people talk about when we're together: here it is!   Will Henry, co-proprietor at Lumen Wines in the cool climate AVAs of Santa Barbara, returns to the show (he was on Ep 259) to tell us a story about a vineyard he happened upon that is changing his ideas about how viticulture should be approached in California.   Photo: Will Henry and Lane Tanner (not married, BTW, just business partners!) Courtesy of Lumen Will had recently purchased the Warner Henry Vineyard (named after his late father who founded the Henry Wine Group, introducing people all over the US to small, family-owned) up in the Solomon Hills of the Santa Maria Valley AVA. He was focused on that and one of his vineyard contractors mentioned an unpruned, unirrigated, and unattended vineyard that he kept passing as he drove up to Will's property. A few months later, Will got curious. He decided to get out of his car and walk the vineyard in August. What he found defied all conventions in California viticulture: in spite of it growing wild, it was some of the best Pinot Noir he had ever seen or tasted.   It led Will down a path that many in Santa Maria Valley are following, and many more should follow, as he tries to answer the questions: Have we been doing viticulture all wrong? Does nature produce better grapes with less intervention in the vineyard? Will the “Wild King” Pinot from this vineyard, with its bright acidity, vibrant flavors and low alcohol be the best wine Lane Tanner, Will's partner (and acclaimed winemaker) has ever made? This was not the first time Will had seen this phenomenon – could he be on to the next big trend in wine (which is really the oldest way to farm!).   As promised here are the links to the people we discuss on the show: Lumen Wines – Will and Lane's wine Here's the podcast I did with Lane Tanner Storm Wines -- Ernst Storm Story of Soil -- Jessica Gasca Chanin -- Gavin Chanin Seasmoke – Julian Malone Chalky Ridge Vineyard Management– Jason Muscio Randall Grahm Linden Vineyards – Jim Law (Virginia) Ep 432: Agroforestry -- An Answer to Wine's Biggest Environmental Challenges with Jean-Baptiste Cordonnier of Château Anthonic in Moulis-en-Médoc   Thanks for listening! Please go see Will at Pico or The Wine Shepherd!   **All Photos used courtesy of Lumen Wines   _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

In this episode we celebrate Washington Wine Month, WAugust! Regions and AVAs -  Washington Wine Wiki  Partner Toolkit  Featured Program - Breaking Ground (Stories of people in the Washington wine scene) Map my WA Wine  WAugust!

This week on Inside Julia's Kitchen, host Todd Schulkin welcomes winemaker Fabian Bravo of The Brander Vineyard in Los Olivos in the Santa Ynez Valley. They discuss Santa Barbara Sauvignon Blanc and wine produced in the region's seven AVAs, Fabian's path to becoming a winemaker, and Casita de Bravo, the wine label he runs with his wife, Megan. As always, Fabian shares his Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.