Podcasts about biodynamic wine

There is elegance, there is smarts, and there is athleticism...rarely do you find them in one person. Meet Florence Cathiard, half of the husband-wife team that owns and transformed both Chateau Smith Haut Lafitte in Bordeaux and Cahtiard Vineyards in Napa. The dynamic duo as established these two prime vineyards and places of history into thought provoking destinations. It takes about 20 seconds to realize you are conversing with an accomplished business woman and wine romanticist. Join me as I dive into the heart of Napa Valley with Florence Cathiard, co-founder of Cathiard Vineyards, in a captivating episode of "Wine Talks with Paul Kay!" Discover the essence of what makes a great wine: the perfect varietal, a dedicated team, and harmonious climatology gifted by Mother Nature. Florence shares her journey from professional skiing to becoming a wine industry icon, driven by a passion for purity and elegance in every bottle. Learn about her experiences in Bordeaux and Napa, and why organic and sustainable practices are at the core of their vineyard's success. Listen to how Florence and her husband, Daniel, have transformed their love for nature and wine into a thriving, globally recognized legacy. Listen in, feel the charm, and let your palate be the judge! Fun Facts: Florence Cathiard was a member of the French national ski team and met her husband, Daniel Cathiard, who was also a skier and the only student in the team, through skiing. The Cathiards initially dabbled in supermarkets and sports goods shops, including opening four large shops in California named "Gauche Port." Florence was involved with Rossignol Skis in Japan and ended up starting her own advertising agency, eventually joining McCann Erickson as a vice president. The Cathiards had a romantic notion to set up a small business without unions, leading them to buy and revive the derelict Smith Haut Lafitte vineyard in Bordeaux. Summary: In this engaging episode of Wine Talks, I sit down with the passionate Florence Cathiard, co-founder, and owner of Cathiard Vineyards. Florence shares captivating stories from her multifaceted journey, beginning with her skiing career in the French national team, where she met her husband, Daniel Cathiard. The couple eventually transitioned from sports to business, managing a chain of supermarkets and establishing "Gauche Port" sports shops, even expanding briefly into California. Their path took a remarkable turn when they purchased the neglected Smith Haut Lafitte vineyard in Bordeaux, driven by a passion for quality wine, a connection to nature, and a desire for a small-scale business. Florence highlights the essential elements for great winemaking - a dedicated team, the right varietals, and favorable climatology. The Cathiards' entrepreneurial spirit also led them to venture into Napa Valley, embracing organic practices and establishing their presence with a focus on elegant and harmonious wines. Florence's dedication to creating an unforgettable wine experience shines through as she discusses the family's ongoing impact on the wine industry and their shared love for winemaking as an expression of geography and history.  

Today we salut the multidimensional medicine of the vine with Barbara Gross of Cooper Mountain Vineyards! Barbara is a visionary in organic, biodynamic, alternative viticulture. As a second generation, natural wine grower and purveyor, our guest has faced countless challenges on a daily and multi-generational scale. Her family has devoted the last 46 years to transform conventional vineyards in Oregon's Willamette Valley  into thriving, biodiverse, regenerative ecosystems; specializing in the cultivation of Pinot Noir (a varietal of grape most sensitive to environmental stress and the fluctuations of climate change). Through it all, Barbara has emerged as a sort of wildly down to earth, renegade leader in the wine industry. Tune in, pour yourself a glass of healing wine or tea and muse upon this Dionysian thought: could biodynamically farmed and alchemized wine help save our beloved Earth? COVERED Barbara's legacy of wine stewardship at Cooper Mountain Vineyards Organic + biodynamic certification processes Conscious Land Stewardship The art and science of Pinot Noir, a delicate and climate-sensitive varietal. How natural wines differ from conventional in both taste and their impact on personal & planetary health The role of agriculture in addressing climate change, with insights into carbon-neutral farming How organic, biodynamic vineyards are carbon sinkholes and help sequester up to 30% more carbon than conventional methods The importance of embracing cycles in farming and Life Why a Generational Mindset is needed OFFERING Enjoy 15% off all biodynamic wines + balsamic vinegars from  www.coopermountainwine.com with the code SOUNDFOOD. CONNECT Guest Name: @coopermountainvineyards | coopermountainwine.com  |  @bsgross1 Host @nitsacitrine @soundfoodspace Subscribe to Mercurial Mail (our monthly newsletter) MENTIONED Sideways Willamette Valley AOC Wine Common Ground Film Kiss the Ground Film Amrita Documentary Alan Chadwick The One-Straw Revolution Cooper Mountain Wine Club Cooper Mountain Vinegars Cooper Mountain Tocai Gary Synder SIMILAR WAVELENGTH 81: AN ODE TO FERMENTATION with Sandor Katz 79: FEEDING TOMORROW with Oliver English  70: EARTH IS OUR COMMON GROUND with Josh and Rebecca Tickell NOURISH This podcast is nourished by your donations and the symbiotic support of our partners: COOPER MOUNTAIN WINE: enter SOUNDFOOD for 15% off all wines and aged balsamic vinegars from www.coopermountainwine.com LIVING LIBATIONS: enjoy 15% off all botanical beauty alchemy with this link https://livinglibations.com/soundfood(discount automatically applied) MIKUNA: enter SOUNDFOODFAMILY for 25% off regenerative plant protein from Mikunafoods.com LIVING TEA:  SOUNDFOOD for 15% off all tea nourishment livingtea.net SUPERFEAST: enter CITRINE for 10% off our favorite tonic herbs + superfoods superfeast.com OSEA: enter CITRINE for 10% off oseamalibu.com sea-to-skin magic SPREAD THE WORD Kindly leave us a review on APPLE or SPOTIFY means the world to us!  

A Toast to Tradition and Innovation    Paul K: Welcome to another episode of "Wine Talks"! Today, we're popping the cork on a conversation that's rich in history and flavor with the illustrious Veronique Sanders, director and president of Chateau Haut Bailly in the Pessac Leognon district.   Veronique: Thank you, Paul! I'm excited to share our journey and passion with your listeners.   Paul K kicks things off by reminiscing about the days of his father's involvement in the wine business. He talks about the indispensable role of marketing and personal interaction, essentials that have defined the industry for decades. Paul K: The wine industry has seen so many changes, especially with the rise and fall of wine consumption among younger generations. Marketing and genuine connections have always been key, but it's challenging when people opt for drinks filled with artificial ingredients. Veronique shares a delightful story about serving wine at an elaborate dinner at Versailles, painting a picture of elegance and heritage. Veronique: It was truly an honor to serve our wine at Versailles. Our wine, like the castle, has a storied past. We pour our hearts into every bottle, and it's rewarding to share that passion. Paul K shifts the subject to the changing palate of today's wine drinkers. They both explore the current preference for structured, complex, and terroir-driven wines. Veronique: Great wines should evoke a unanimous emotional response. It's less about tasting notes and more about the personal connection, the experience. Paul K agrees, emphasizing the emotional ties and memories that a truly great wine can inspire. They mention Bordeaux's classifications, with a special nod to the distinctiveness of the Saint Emilion classification. In a moment that brings together the past and the future, Veronique recounts the legacy and mission of Chateau aux Bailly while highlighting her son's involvement in the family tradition. Veronique: Winemaking is not just a profession; it's a mission driven by passion. It's about serving the terroir and passing it down to the next generation. My son is already deeply involved, and it's heartwarming to see his enthusiasm. They touch on the importance of respecting the character of the appellation de with strict French rules, contrasting it with the more varied production methods observed elsewhere. Paul K: It's interesting to see the balance between maintaining tradition and adapting to market demands, especially with the Internet reshaping how we buy and sell wine. Veronique chimes in, noting the advancement of technology and its impact, yet emphasizing that the heart of winemaking—nature—remains untamed and unpredictable. Veronique: Nature decides the outcome. It's a humbling process, but it's also what makes winemaking so beautiful. The episode rounds off with a discussion on the increasing presence of women in the wine industry, highlighting how women like Veronique are making significant strides. As they bid farewell, Paul K invites Veronique to visit LA, leaving listeners with a hearty invitation to subscribe to "Wine Talks with Paul Kalemkiarian" Paul K: Remember, join us next time for more stories from the world of wine. Cheers! Veronique: À bientôt! And with that, another vibrant chapter in the book of wine is shared, adorned with passion, history, and an ever-evolving future.

"Wine Talks with Paul K" dives into the vibrant world of wine with the featured guest, Wanda Mann, who brings her extensive knowledge and passion to the conversation. In this not-to-be-missed episode, the main points covered are: 1. **Demystifying Wine Talk**: Paul K and Wanda Mann tackle the complexity of wine terminology, deliberating on how it can sometimes alienate new wine enthusiasts. They discuss the importance of simplifying wine language to make the experience more accessible and enjoyable for consumers. 2. **Consumer Trends and Preferences**: The discussion takes a turn into the latest trends in the wine industry, such as the rise of non-alcoholic and low-alcohol wines, and the increasing popularity of canned wines. Paul and Wanda weigh in on how these trends reflect the changing landscape of consumer behavior and the need for the wine industry to adapt. 3. **Diversity and Inclusion in the Wine Industry**: A significant portion of the conversation shines a light on the importance of diversity within the wine world. They share insights on the progress being made and the ongoing need for inclusivity, concerning both the consumers and professionals in the field, regardless of gender, race, or sexual orientation. 4. **Cultural and Generational Shifts**: This episode also delves into how wine is woven into the social fabric across different cultures and generations. Wanda and Paul discuss the role of organic and biodynamic wines, the irony surrounding new-age beverages, and the continuous shift in generational attitudes towards wine consumption. 5. **The Power of Storytelling in Wine**: Finally, the podcast emphasizes how each bottle of wine tells a story and that learning about wine is an endless journey. With anecdotes from Wanda Mann's own life and career, including her transition from the events director at Princeton Club to a respected wine enthusiast and writer, there's a personal touch that resonates with anyone who values the narrative behind their glass of wine. Wanda Mann is the East Coast editor of SOMM Journal and East Coast Editor of The Tasting Panel. A native New Yorker, she graduated from Pomona College in California. Through her event planning at the Princeton Club, she fell in love with wine, moving into the industry and eventually sharing her insights on a popular lifestyle blog aimed at women enthusiasts. A poignant story shared by Wanda highlights her father's determination to thrive as a chef in New York's diverse kitchens despite facing significant adversity, demonstrating that passion and grit can overcome barriers—a testament to her own path in the often-intimidating world of wine.

If you're looking for sustainably-produced wines, Bio Wine Buzz offers a guide to the top biodynamic brands and vineyards to watch in 2024. Visit https://biowinebuzz.com/top-biodynamic-wine-brands-to-watch-in-2024 for more details. Bio Wine Buzz City: Long Beach Address: 550 W Mesa Way Website https://biowinebuzz.com/ Phone 17143301128 Email kathy.stahl@gmail.com

What does it take to give up your financial safety net and hand it all over to live your dream and become a farmer? DJ and musician Andy Cato, one half of Groove Armada joins us this month to tell us how he sold his publication rights to buy land in France and learn how to grow grains. It was a very dark, long, laborious and winding road to arrive at his current concept Wildfarmed, which exists to create a viable alternative to the current, industrial food system. The flour he now creates through regenerative processes in the UK has the power to transform bread, pasta, pizza into food that is good for the planet.  We hear from Peter Lehner of Ibiza Wine makers, Blacknose Wines on the hardshiops he has endured on his land this year close to San Juan where he farms Biodynamically and how his delicious Podenco Loco was born as a result - there is plenty ready for Christmas! Email hola@wineloveribiza.com to order yours for the festivities.  And we finish the episode with a conversation with SOS Cochichumbas art collective and activists Liz Kueneke and Eliana Perinat about the way in which we can save our Cactus plants on the island which are being destroyed by a massive infestation by an island wide bug.     

Our first responder this week is Andrew Stewart, a wine connoisseur and director of Vino al Vino, a wine import agency that prioritizes organic practices, biodynamic farming, and low intervention winemaking. This is exactly why we have brought Andrew onto the pod, and frankly, into our living rooms for his incredible wine tastings: to him, wine should be treated the same way as we treat our food, with mindfulness. Andrew walks us through some conscious choices we can make when selecting our wine and reminds us of what makes good wine good, the story. :27 - Intro to the episode4:41 - Alyssa's emergency5:26 - Andrew's wine origin story11:52 - Meet the wine Andrew's just poured for us14:32 - Andrew's path to natural wines19:18 - The difference between organic, biodynamic and natural wines26:00 - How to find these types of wines at a non-boutique type store27:47 - The caveat with certifications30:43 - The overwhelm of it all36:00 - Is it worth making our own wine?39:15 - Trendiness around natural wine culture48:00 - Storytelling, authenticity and winemaking51:45 - Audience takeaway from Andrew52:58 - Megan & Alyssa's first aid kit additionsFollow us on Insta! @mlnl911pod

Ray Isle hails from “Deep in the Heart of Texas”, and is the son of an English professor, and he probably pissed his dad off after leaving academia to pursue wine writing. He is the Executive Wine Editor for “Food and Wine” and the Wine and Spirits Editor for “Travel and Leisure”. He has been on the beat for over two decades covering wine, spirits, and cocktails. Ray is a journalist, sought-after speaker, and now author. His brand-new book, “The World in a Wine Glass: The Insider's Guide to Artisanal, Sustainable, Extraordinary Wines to Drink Now”, is an extensive and personal tome on the great natural wines and their makers from around the world. Photo Courtesy of Sam Benrubi.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Biodynamic farming has been around for 100 years but was mostly theory until put into practice by the High Priestess of Biodynamic Farming Maria Thun. We have a refreshing wine from a local Santa Barbara County producer known for their biodynamic farming and winemaking.  We will fill you in on what exactly this all means while going over the astrological and spiritual forces that are behind Biodynamic philosophy. We end by taking a look at the variety of impacts that Rudy Steiner (the father of biodynamic philosophy) and boy did he have some wild theories. Grab a glass of biodynamically farmed wine if you got one and hang out with us. Cheers!Support the showCONNECT WITH US: You can follow and message us on Instagram @crushitwinesb You can also reach out via email - info@crushitwinesb.com If you want to help support the show and get extra content every week, sign up for our Patreon. Join the list to stay up to date on future episodes and featured wines so you can sip alongside us! Finally, we're more than just a podcast! We are a full service wine education company offering an online wine shop, a wine club membership and both virtual and in person classes. Go to www.crushitwineshop.com to learn more and get 10% off your first order when you sign up for the mailing list! Cheers and thanks for listening!

In Episode 20 of This is Ag Podcast, I had the pleasure of interviewing Samantha C. Taylor, the talented assistant winemaker for Hope Family Wines in Paso Robles. Samantha's remarkable journey into the world of winemaking began with a strong desire to pursue her passion for wine. Little did she know that this decision would lead her down a rewarding and inspiring path. Samantha's story serves as a powerful reminder of the opportunities that arise when one follows their heart and embraces their true calling.Over thirteen harvests, she has become an integral part of the winemaking team, working alongside winemaker Austin Hope. Samantha's enthusiasm and dedication shine through as she oversees the daily operations of winemaking, ensuring the production of award-winning wines that set the standard for Paso Robles Cabernet Sauvignon. Working for Hope Family Wines, she has learned the importance of teamwork, creativity, and being humble in the face of nature's uncertainties. This particular winery has allowed Samantha to excel and grow as a winemaker. As a testament to her hard work and the winery's commitment to excellence, Hope Family Wines was named the American Winery of the Year.Throughout the podcast, we delved into the intricacies of winemaking, from vineyard decisions to blending wines and considering consumer expectations. Samantha also shared her experiences as a participant in the WomenAg Leadership Academy, which offers an inspiring space for ambitious women to foster personal and professional growth while exploring and honing their leadership talents. During the episode, she highlights the camaraderie and personal growth the academy offers. Overall, this episode provided an insightful and inspiring look into the world of winemaking, the power of teamwork, and the potential for personal growth. Samantha Taylor's journey serves as a testament to the rewards of passion and hard work in the wine industry, and her story resonates with wine enthusiasts and aspiring winemakers alike. Listeners are sure to gain valuable insights into the creative and dynamic world of winemaking, leaving them eager to uncork new opportunities in their own pursuits.Hope Family Wines website - https://hopefamilywines.com/This episode is sponsored by UnitedAg,  one of the largest association health plans to offer healthcare to the agriculture industry of California and Arizona.  Kirti Mutatkar, President and CEO of UnitedAg. Reach me at kmutatkar@unitedag.org, www.linkedin.com/in/kirtimutatkarUnitedAg website - www.unitedag.orgEpisode Contributors - Samantha Taylor, Kirti Mutatkar, Paul Lecrone, Melanie LarsenThe episode is also sponsored by Brent Eastman Insurance Services Inc. - https://brenteastman.com/BlueShield of California - https://www.blueshieldca.com/EliteMedical - https://www.elitecorpmed.com/Gallagherhttps://www.ajg.com/SAINMedical https://sainmedical.com/

Vintec Podcast: a wine lovers guide to collecting, cellaring and serving

Ken Pahlow has spent over two decades on the Oregon wine scene. He worked at and with some of the best people in the state including Dom Lafon at Evening Land, Patricia Greene, and St. Innocent. Ken also logged time on the sales and distribution side at Evening Land, Vin de Garde, and Galaxy. With a little coaxing from his wife and now partner Erica, he started Walter Scott Wines in 2008, producing their first vintage in 2009. He now makes his wines at Casteel in the Eola-Amity Hills. Ken Pahlow crafts critically acclaimed, sough-after Pinot Noir and Chardonnay from multiple sites in Oregon.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Isabelle Legeron is the author of “Natural Wine: An Introduction to Organic and Biodynamic Wines Made Naturally.” She is France's first female Master of Wine. Isabelle created RAW WINE, the world's largest community of low-intervention organic, biodynamic and natural wine producers, supported by fairs, a wine club and online shop. Isabelle has long advocated organic farming practices and proper living wines. Isabelle Legeron is a true maverick and crusader for natural wine, and her influence has touched every part of the wine world.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Stephanie and Eduard Tscheppe Eselbock are the proprietors and wine makers at Gut Oggau, their winery in Oggau in the Burgenland region of Austria. They restored a 17th century winery and now farm biodynamically. They created a unique family of wines by field blending the grapes of the region. Christian Tschida is a fourth-generation winemaker in the Burgenland region of Austria. Christian farms organically and biodynamically with incredible attention to detail in the vineyard and the cellar. Christian has helped pioneer the low intervention, natural wine movement in Austria and beyond. His wines are aromatic textured, with finesse, ranging from Pinot Blanc to Zwiegelt, Riesling, Syrah and more. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Autumn's arrived - and with it - a back to school reset and a noticeable chill in the air. In this episode, we distract our listeners by pondering a life elsewhere in the Azores, meet studious songstress and artist-on-the-rise Léa Sen, get a tour of Copenhagen's curious and chic concept store Holly Golightly, delve into the history of an Austrian biodynamic wine estate and finally, we brace ourselves to take a dip in colder waters.See omnystudio.com/listener for privacy information.

Autumn's arrived - and with it - a back to school reset and a noticeable chill in the air. In this episode, we distract our listeners by pondering a life elsewhere in the Azores, meet studious songstress and artist-on-the-rise Léa Sen, get a tour of Copenhagen's curious and chic concept store Holly Golightly, delve into the history of an Austrian biodynamic wine estate and finally, we brace ourselves to take a dip in colder waters.

So we did a biodynamic wine episode, but what about organic wine? Natural wine? Zero-zero wine? There are lots of terms out there (and levels of regulation), so grab a glass of something as the biddies dive into the organic, the natural and more - and whether any of it really matters when it comes to the fermented grape juice in your glass. For the full show notes: boozybiddies.com/95

On today's episode, I'm chatting with co-founder of Helen's Wines & Jon & Vinny's, Helen Johannesen. If you're from LA, you already heard of Jon & Vinny's, but for those who are not from the area, Jon & Vinny's is a go-to Italian spot with a wine shop called Helen's Wines. Helen's Wines delivers a curated and experiential collection of wines that are focused on naturally-driven and organically farmed labels and small production vineyards. Helen has come on today to share her passion for wines and tell us everything we need to know about wines - from how they are produced, finding quality wines, and expanding & building your pallet. We also spill the tea on the difference between organic and biodynamic wines, how to pick wines at restaurants, and so much more.     To check out Today's hot tip, Kindle, click HERE. To learn more about Helen's Wines, click HERE.  To connect with Helen, click HERE. To connect with Siff, click HERE. To learn more about Arrae, click HERE.   To learn more about Icing & Glitter, click HERE.    Head to babeoriginal.com and use code DREAMBIGGER at checkout to save 15% off your order.    Head to the Waterdrop website at www.waterdrop.com and get a special 15% discount using the code DREAMBIGGER. Browse their large collection of micro drinks, glass and steel bottles, carafes, glasses and more.    Produced by Dear Media

Charlie's guests for this episode of TRJ are 6th & 7th generation farmers John & Kym Kalleske. John & Kym have successfully combined traditional farming family values, Biodynamic farming practices and innovative modern wine making on their farm in the Barossa Valley in South Australia. Their products speak volumes of their commitment to quality and community, as does their close intergeneration relationship with Kym's wine making brothers Tony and Troy. Head over here to see show notes and links.

Valerie Kathawala is a writer focused on the wines of Germany, Austria, South Tyrol and Switzerland, with a particular interest in biodynamics. Valerie is a lifelong student of German culture and language and has lived and worked in both Germany and Austria. Her crossover from translation and editorial work at the United Nations to writing about wine was a natural, maybe inevitable, confluence of these experiences. She is a co-founder and co-editor of the wine magazine Trink. In this episode we dive into the German-speaking wine regions that Valerie focuses on. We discuss the winemaking culture and an obvious appreciation of artisanal work and Craft Wine in these countries/regions. Tune in to find out more about Valerie's insights.

Now that we are all in with the Organic knowledge let's dive deep into the original organic movement, biodynamic farming. See acast.com/privacy for privacy and opt-out information.

This week, new age tech moguls and aspiring natural wine enthusiasts Hunty Miles and Mack Horsey guest host for the Blondes. They cover questions that often pop up around the natural wine movement and explore the differences, and the overlapping similarities, between organic and biodynamic wine production. Join Hunty and Mack as they pitch ideas to start their very first NFT winery, decide how many personal shamans they need, and regale the harrowing time they summited Mt. Everest… for the 4th time.

Giacomo Negro is a professor of organization and management at Emory University's Goizueta Business School. He holds a PhD in management from Bocconi University where he also received a Laurea degree in economics and business. He recently published the book Wine Markets: Genres and Identities. According to Fortune, in 2020, the global wine market was valued at nearly $349 billion dollars. By 2028, it's expected to grow exponentially – topping $450 billion. Wine market identities and genres play a key role in shaping the industry. Giacomo joined The Goizueta Effect Podcast to discuss the core audiences that impact how producers make and sell wine – and how wine communities react to evolving trends, like mixing genres. He also shed light on how organic and biodynamic farming are changing the way wine is produced and evaluated.  What are Wine Genres and What Features Define Them? Wine has incredible diversity with hundreds of thousands of labels in the market introduced every year. Whether you are a producer or consumer, genres are useful in understanding and communicating about wine. They also affect how wines get interpreted, evaluated, and valued in the market – and serve as the building blocks of the collective market identities of producers.   Key genre-defining feature may include region, grape, vintage, producer, effervescence, and source materials, among others.   The Important Role of Terroir Terroir is the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate. Terroir can be a source of competitive advantage in the market to the extent that it identifies a unique place, both geographical and cultural, that is not possible to replicate or imitate. While locations are vital to the notion of terroir, the concept also includes the people that work in and inhabit these places and the history of the culture.   What are Market Identities of Wine and Why Do They Matter? Market identities are different from brands. The two concepts are interconnected, but separate. A brand is created by a producer or an agency, while a market identity is attributed to a producer by an audience. A brand is fungible and can be purchased and sold, whereas a market identity cannot. Market identities are a sociological concept that the audience controls.   Who are Key Audiences in the Wine Market? When referring to audience in the wine market, we are referring to those individuals and groups who screen and evaluate the products and services available. Several audiences have decisive influence including consumers, producers, and market intermediaries such as critics and retailers. State authorities also influence the market dictating rules of production.    The Important Role of Intermediaries With producers changing practices all the time in response to shifts in climatic conditions and technical developments, wine is constantly changing. Without a base, wine quality can only be accessed accurately through consumption.   Intermediaries have significant influence on these matters, especially for fine wine that requires more interpretation and more knowledge to be understood.  One role that critics play is gatekeeping by narrowing the field of wines from hundreds of thousands to the top picks. Critics are also able to better evaluate features such as terroir with complex social context that require expert knowledge to decode.   The Reaction of Communities to Shifting Wine Genres  In cognitive psychology, people like and value objects that fit in their conceptual distinctions. More typical objects are valued more positively than atypical ones which is dependent on cognitive fluency; an experience with an object or situation is fluent for someone if they have to exert little cognitive effort in understanding and interpreting that object or situation.  Similar to the outrage of certain fans when Bob Dylan began using an electric guitar, new wine genres or the mixing of genres can generate great uncertainty.   In Wine Markets: Genres and Identities, Giacomo Negro identifies a key difference between the success and failure of wine genres lies in the social structure of production and the resulting community solidarity among producers.   He argues that more homogeneous communities of producers develop greater social cohesion within them that helps establish a genre, which in turn organizes and galvanizes a producer's identity.  How Findings May Apply to Other Industries  In the book, Giacomo provides three examples of successful mobilization by winemakers around wine genres and one failure to create a powerful market identity. He shares findings can be applied to many social movements. Examples include the interplay between categories of chefs and cuisines, like molecular versus traditional gastronomy, fashion, including the tension between ethical fashion and traditional fashion, as well as artistic styles.   The Rise of Organic and Biodynamic Farming  In the regions Giacomo studied, in 1980, only one winery was biodynamic and one organic. By 2010, roughly half of the wineries in his study had joined one of these categories.   Organic farming is defined by the use of fertilizers solely of organic origins, such as compost manure and green manure, to improve the humus content of soils. Organic farming also emphasizes techniques such as crop rotation and companion planting, biological pest control, and mixed cropping. The fostering of insect predators is also encouraged. Legal standards regulate production methods for organic agriculture.   Biodynamic farming shares many features with the organic technique; however, this type of farming takes it a step further. It proposes a unified approach to agriculture related to the ecology of the farm and its association with planetary and cosmic rhythms.  Biodynamic farming includes a set of preparations to promote healthy soil and plant growth through prohibiting certain practices and mandating others. For many, the practices are colorful and mystical.   Should The Market Pay a Premium for Organic and Biodynamic Wine? In blind taste tests by critics, organic and biodynamic wines receive higher scores than traditionally produced wines, however, biodynamic wines do not outperform organic varieties.  Wines produced through non-conventional farming methods are sold at higher prices on average, but the price increase does not necessarily cover the cost increase. Thereby, non-conventional wineries often make less profits. The fact that they continue to work using these practices demonstrates their commitment to quality. It is also possible that they are working to drive repeat purchases and long-term relationships.   To learn more about Giacomo Negro and his work, visit goizueta.emory.edu/faculty/profiles/giacomo-negro.   To learn more about Goizueta Business School and how principled leaders are driving positive change in business and society, visit goizueta.emory.edu.  

The biddies love all things woo so of course they had to devote a mini-episode to biodynamic wine. They explore this viticultural practice that prizes the interconnectedness of all things on the vineyard (or farm in broader agriculture) and includes the moon. Certain times of the moon's cycle are considered better for planting or harvesting, for instance. Tune in to learn more about what's involved in this steps-further-than-organic winemaking practice. For the full show notes: boozybiddies.com/72

In this special episode I'm going to clear up a far to common misunderstanding about how much it costs to get certified organic or biodynamic (Spoiler alert: it doesn't cost a lot to get certified.) But I'll also raise some of the complicated but important questions about whether it's worth getting certified. I give an in-depth look at the actual fees and costs of the three year transition period for becoming certified Organic and Biodynamic, using a 20 acre vineyard as an example, as well as the on-going annual costs of being certified.  Also, I explain the complicated way that certification applies to what you can and can't say on your wine's label, and why there are actually two certifications required to be able to state "Made With Organic Grapes" or "Organic Wine" or "Biodynamic Wine" on your wine labels.  A special thanks to Gina of Lady of the Sunshine for providing some great data from her own Biodynamic certification process, which was a big help in my research for this piece.  Sponsor: https://www.centralaswine.com/

Brian McClintic is an ex Master Sommelier who worked at the Little Nell in Aspen and starred in the SOMM documentary films. Brian launched Viticole Wine in 2016, a wine club for which he collaborates with organic wine and cider producers around the world on custom bottlings.  Today I speak with Brian about fermented beverages of the future, including multiple fruit ferments and herbal infusions. We also chat about regenerative agriculture, racism, and how to make our lives and businesses more sustainable with glass bottle recycling, homesteading, and B Corp certification.Instagram @brianbmcclintic @viticolewine

COVID Update: Vaccine Booster; News Items: Ethics of Human Genome Editing, Rogue Planets, Space Tourism, Hydroponic Farming; Your Questions and E-mails: Biodynamic Wine; Science or Fiction

Bobby paid a visit to online wine supplier 'Nude Wine' which specialises in organic, biodynamic, and vegan wines. Owner Michelle Lawlor showed Bobby around and together went through some of the fantastic wins they have on offer. Listen and subscribe to Down to Business with Bobby Kerr on Apple Podcasts and Spotify.    Download, listen and subscribe on the Newstalk App.     You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.

COVID Update: Vaccine Booster; News Items: Ethics of Human Genome Editing, Rogue Planets, Space Tourism, Hydroponic Farming; Your Questions and E-mails: Biodynamic Wine; Science or Fiction

I speak with Steve Matthiasson, vineyard consultant and owner of Matthiasson Vineyards in Napa, about water conservation in the vineyard.Steve gives an overview of Napa’s climate and how farming practices have changed over the last 20 years. He cautions that drought cycles are more extreme and that all indicators show that there will be less water in the future.  He discusses farming practices that help conserve water including planting cover crops, increasing soil organic matter, tilling differently, changing row orientations, and using different trellising systems and deeper rooted rootstocks.  It turns out that farming practices that conserve water are also good for the soil.Steve also talks about how certain wine styles require more irrigation, and that there is an aspect to sustainability on the consumer side as well. Photo Credit: Elaine Chukan Brown Instagram: matthiasson_wineWebsite: matthiasson.com

I speak with Christina Rasmussen and Daniela Pillhofer, cofounders of Little Wine about carbon neutral shipping.  Little Wine is an online wine content platform focused on organic plus and climate positive growers.  Little Wine also has an online bottle shop and wine club, with carbon neutral shipping.  Since their founding in April 2020, they have offset 100+ tonnes of CO2 to date.  According to German nonprofit Atmosfair, that’s around 100 round trip flights from London to New York City.  Christina and Daniela talk how they chose EcoCart and a water purification project in Cambodia for their carbon neutral shipping program, where they have prevented 25,000 trees from being chopped down to date.  We also talk about the future of wine distribution, and how they are inspired by fashion brand Organic Basics and Jancis Robinson.Instagram: @littlewine.co @winecarbonara @christinarasmussen_ Website: https://littlewine.co/

I get many questions about wine and its designation. It is organic? What does that mean? How is it different from natural wine? If it isn't organic, what's in it?!This episode of Pour Choices: A Wine Podcast breaks down the different designations of wine. I hope that this helps you to better navigate the shelves when you're seeking out new wines to try. I guarantee that this episode will be eye-opening! 

In 1924, Rudolf Steiner presented his Agriculture Course to a group of 111, farmers in Poland. Steiner spoke of agriculture to ‘heal the earth’ and he laid the philosophical and practical foundations for such differentiated agriculture. Biodynamic agriculture is now practised internationally as a specialist form of organic agriculture.Steiner’s Agriculture Course comprised just eight lectures presented over a ten-day period. The path from proposal to experimentation, to formalization, to implementation and promulgation played out over a decade and a half following the Course.It needs to be understood that in the 1920s chemicals usage in agriculture was growing exponentially and concern started to grow in the agriculture circles.Biodynamic agriculture is now practised in 47 countries (Demeter, 2011) and, while it is nested within the broader organic agriculture movement, it has been at the forefront of organic farming developments, including, for example, the participation in founding the International Federation of Organic Agriculture Movements (IFOAM) (Paull, 2010), and taking one of the earliest stances against synthetic nanomaterials by excluding them from Demeter’s biodynamic food and agriculture standards (Paull, 2011a).In this episode, I spoke with Douglas Wregg director of Les Caves de Pyrene,on what are the principles of Biodynamic farming and how are the famous composts are created and what’s their indented usage, How important it is Demeter and why? Lastly, I asked where some producers may use Bio for a second reason as for Marketing.A deep dive into the topic of how and what are the practicesSome other useful links on the topic http://lescaves.co.uk/lescaves-home https://www.biodynamic.org.uk/the-spray-preparations/https://vinepair.com/articles/biodynamic-wine-explained/The following are affiliate links, it costs you nothing to use them but I get a small percentage when you buy something, so thanks!If you are Looking to Lear more about the procedures used in Biodynamic I would suggest Biodynamic Wine by Monty Waldin - https://amzn.to/3qeZXQT What I use to make the podcast: Audio Interface: Zoom H6 https://amzn.to/3qnz7Ht Microphone: Shure SM58 https://amzn.to/3bcfbACBoom Arm Mic Stand with Pop Filter: ShureSM7B https://amzn.to/3tWlMYROnline Recording on studio-level: SquadCast https://squadcast.fm/?ref=mattiascarpazza

What's really in conventional wine? The answer may surprise you. Luckily there are better options and Amanda is breaking them down for us! She's also giving some insight into the wine industry, common additives and growing practices, and tips for having your own taste test at home.Find her on Instagram: @abeautifulpursuitMentioned in this episode is Dry Farm Wines. Get an extra bottle for a just penny with this link: dryfarmwines.com/maisonpur.

What's worth more? A $20 bill or a bottle of wine? In a pinch, I've realized real world pleasures like wine can be worth more than cold hard cash. With rising food inflation and obvious issues with our supply chains, it's a good time to make sure you're stocked up on provisions for whatever life throws at you. Which is why, even if you don't drink or you're not drinking right now, having a supply of high quality biodynamic natural wines can be a worthy alternative investment. (Hey there legal eagles, this is not investment advice.) When a friend recently turned down payment in the form of money—actually a couple of crisp $20 bills, he just would not take them—but he gladly accepted our bottle of wine. And that just reinforced the notion that having a diversity of items available to barter and trade could come in mighty handy in the future that we're facing. So returning to the show today is our very good friend, Todd White. Todd is a serial entrepreneur, writer, speaker, and founder of our all-time favorite supplier of natural biodynamic and organic wines, Dry Farm Wines. After 15 years in the wine business, Todd's life is dedicated to educating and helping people make better choices about food, nutrition and how they think about consuming alcohol. We're getting into some fun and interesting topics on today's show, including: How social interaction with friends, family and the community is a nutrient that we all need Daily practices like gratitude, meditation and fitness at home How to spread love and inspire each other, especially in workplace environments Social media and fake news burnout Why it's cool to barter with gifts from the land And tons more…   Read the show notes: https://fatburningman.com/todd-white-biodynamic-wine-bartering-social-media-burnout Check out and support Todd White, and try Dry Farm Wines yourself and get a bottle for just 1 penny: DryFarmWines.com/wild Join The Wild Guild and get freebies on Patreon: https://www.patreon.com/abeljames  Like the show on Facebook: http://www.facebook.com/fatburningman  Follow me on Twitter: http://www.twitter.com/fatburnman  Let's be friends on Instagram: https://www.instagram.com/fatburningman/ And click here for your free Fat-Burning Kit: http://fatburningman.com/bonus

After 15 years in the wine business, Todd's life is dedicated to educating and helping people make better choices about food, nutrition and how they think about consuming alcohol. And we're getting into some fun and interesting topics on today's show.

After 15 years in the wine business, Todd's life is dedicated to educating and helping people make better choices about food, nutrition and how they think about consuming alcohol. And we're getting into some fun and interesting topics on today's show.

Hi, my name is Icy Liu. Welcome to Ungrafted, a podcast about wine, humanity and the planet. I interview scientists, wine growers, importers and other folks about topics such as regenerative agriculture, carbon footprints, how we treat human beings and so much more.

Italian Wine Podcast Episode 376: Alas, Monty Waldin's book, "Biodynamic Wine," draws to a close. Monty leaves us with some parting thoughts on where to continue one's biodynamic agriculture eduction and what it's all about for the wine world: tasting biodynamic wines. Can the position of the moon in the sky affect the taste of the wine in the glass? Maybe. But good company and food may actually be more important... This concludes the reading of Monty's book, "Biodynamic Wine." Remember, the book itself contains more in-depth information and is available from Monty's publisher, Infinite Ideas (infideas.com).

Italian Wine Podcast Episode 371: Monty Waldin talks biodynamic wine certification. Why jump through the hoops of biodynamic wine certification? More and more consumers, importers, wine shops, and even state monopolies look to biodynamic wine certification as guaranteeing a standard baseline for quality. Tune in each Wednesday for more biodynamic wine talk with Monty Waldin. Monty's book, "Biodynamic Wine," available from infideas.com, gives a much more thorough account of biodynamic practices and certification.

Italian Wine Podcast Episode 366: Monty Waldin lets us into the world of biodynamic wines and practices. The position of the moon, sun, and stars have long helped farmers plan activities on their estates. The jury may still be out on whether astronomical phenomena produce a measurable influence on plant growth, but those working to celestial cycles tend to have a good handle on how to organize farm chores. Tune in each Wednesday for more biodynamic wine talk with Monty Waldin. Monty's book, "Biodynamic Wine," available from infideas.com, gives a much more thorough account of biodynamic practices and techniques.

Italian Wine Podcast Episode 361: Monty Waldin continues to guide our biodynamic wine education. Biodynamic practices tend to use inexpensive, readily-available plants found around the estate, making them a good economic choice in addition to avoiding the use of industrially-synthesized products in the environment. Tune in each Wednesday for more biodynamic wine talk with Monty Waldin. Monty's book, "Biodynamic Wine," gives a much more thorough account of the methods and practices discussed. For a limited time Infinite Ideas is offering a 15% discount off the book. Check Italian Wine Podcast social media channels for details.

Italian Wine Podcast Episode 356: Mr. Biodynamic Wine, Monty Waldin, gives us a glimpse of the range for biodynamic preparations available to the modern winemaker. This week we discover those biodynamic sprays and techniques that have evolved since Rudolf Steiner first gave his agriculture lecture in 1924. Importers, distributers, and wine sellers continue to demand more and more biodynamic wines. Tune in each Wednesday for more biodynamic wine talk with Monty Waldin. Monty's book, "Biodynamic Wine," gives a much more thorough account of the methods and practices discussed. For a limited time Infinite Ideas is offering a 15% discount off the book. Check Italian Wine Podcast social media channels for details.

Italian Wine Podcast Episode 351: Monty Waldin, podcast host and author of "Biodynamic Wine" introduces us to biodynamic practices. Monty shines a light for those curious about what is going on behind the scenes in the production of biodynamic wine. This week we see how biodynamic preparations are stirred into water for application on cultivated fields. Tune in each Wednesday for more biodynamic wine talk with Monty Waldin. Monty's book, "Biodynamic Wine," gives a much more thorough account of the methods and practices discussed. For a limited time Infinite Ideas is offering a 15% discount off the book. Check Italian Wine Podcast social media channels for details.

Italian Wine Podcast Episode 341: Host Monty shares the secrets of biodynamic preparations from his book "Biodynamic Wine." Have you every wondered "what do I do now with all of this biodynamic compost I've just made?" Then tune in as Monty explains how to site your compost piles and how to apply the finished product to fields. Tune in each Wednesday for more biodynamic wine talk with Monty Waldin. Monty's book, "Biodynamic Wine," gives a much more thorough account of biodynamic compost use. For a limited time Infinite Ideas is offering a 15% discount off the book. Check Italian Wine Podcast social media channels for details.

Italian Wine Podcast Episode 341: Host Monty Waldin shares more biodynamic compost preparations. Are you planning to make biodynamic compost preparations of oak bark, dandelion, or valerian? Get the short instructions here then check out Monty's book for the finer details. Tune in each Wednesday for more biodynamic wine talk with Monty Waldin. Monty's book, "Biodynamic Wine," gives a much more thorough account of biodynamic compost preparation. For a limited time Infinite Ideas is offering a 15% discount off the book. Check Italian Wine Podcast social media channels for details.

Italian Wine Podcast Episode 336: Host Monty Waldin talks biodynamic compost preparations. Every wonder what exactly goes into biodynamic compost? Find out how yarrow, chamomile, and stinging nettle treatments are prepared in this quick lesson. Tune in each Wednesday for more biodynamic wine talk with Monty Waldin. Mont's book, Biodynamic Wine, gives a much more thorough account of biodynamic compost preparation. For a limited time Infinite Ideas is offering a 15% discount off the book. Check Italian Wine Podcast social media channels for details.

Italian Wine Podcast Episode 331: Host Monty Waldin brings us more Biodynamic Wine discussion. We start to get into some of the biodynamic preparations described by Rudolf Steiner, namely the treatments that are applied to vineyards as sprays. Tune in each Wednesday for more biodynamic wine talk with Monty Waldin. For a limited time Monty's publisher, Infinite Ideas, is offering a 15% discount off his book. Check Italian Wine Podcast social media channels for details.

Italian Wine Podcast Episode 326: Host Monty Waldin continues the presentation of his classic book, Biodynamic Wine. This week Monty covers the origins of Biodynamics and how such practices relate to the organic movement. Expect more Biodynamic Wine conversation with Monty Waldin each Wednesday. For a limited time Monty's publisher, Infinite Ideas, is offering a 15% discount. Check Italian Wine Podcast social media channels for details.

Italian Wine Podcast Episode 321: Host Monty Waldin introduces us to his book, Biodynamic Wine. Monty's book is the authoritative text on biodynamic wines. Here, he reads excerpts and expands on concepts that are key to understanding the differences between biodynamic grape production and conventional agriculture. Expect more Biodynamic Wine conversation with Monty Waldin each Wednesday. For a limited time Monty's publisher, Infinite Ideas, is offering a 15% discount. Check Italian Wine Podcast social media channels for details. UK shop: https://loom.ly/yy9GBPg US shop: https://loom.ly/wHgaTAQ

This week, I had a wonderful chat with Samara Kaufman-Waldman, owner of Cinagro Wine Experience. She is a sommelier with a fascinating background. Her knowledge of wine is astounding, and I love that she focuses on sustainable, organic, and natural wine. If nothing else, listen to learn more about the Indian wine that blew my mind! Follow links below to connect with either of us. Please subscribe and leave a 5-star review. Thank you!Mumbai Hotels & Sula Wine Videos:https://www.youtube.com/playlist?list=PL4LWr1ET_miejIaS_VjuWRc_xAr2G5Dybhttps://www.virtuoso.com/advisor/jonathanpilkington/Cinagro Wine Experience:https://www.cinagrowine.com/Instagram: @cinagrosommJonathan Pilkingtonwww.jonathanpilkington.netwww.pilkingtontravels.comInstagram: @pilkington_travels @justbeautifulexperiencesFacebook: @pilkingtontravelsjonathan@pilkingtontravels.com

Join Kirsten as she talks with Katie Mullaly, writer of the popular, "Land of Children's Books." As a 32-year resident of Park City, Utah, Katie  has worked as a ski instructor, mountain bike coach, gourmet food store manager, writer, graphic designer, geology assistant, public affairs official, and emergency manager. All of which have led her to her dream job – making a difference in the lives of not just children, but for all those who read her books. Kirsten and Katie do a deep dive into the Land of Now, a place where you stop worrying about the past or the future and focus on enjoying your current world.  Then Kirsten pairs the land of Now to a biodynamic wine made by the Benziger Family in California. Learn more about Katie, her amazing illustrator Toby Allen, and their books, at https://landofchildrensbooks.com/

When we select a bottle of wine to take home for dinner we often do not really think about choosing an organic wine, do we?Next question: How often do you consider purchasing a biodynamic wine?I went to the organic/biodynamic viticulture Conference in Blenheim a few weeks ago and was amazed how many wineries are looking after their soil, the biodiversity and carbon in their vineyard.It makes total sense to have practices that minimize the footprint on the Planet and more and more wine growers “get” that.What does it mean?Many different things: No synthetic pesticides, fungicides and herbicides. Instead plant in between the rows a host of flowers and crops that feed not just pollinators in the landscape, but also the parasitoids, parasitic wasps and predators that help the growers with pest control inside the developing bunches of grapes. Spoiling pests such as leafrollers and mealybugs.Growers also use cover crops in between the rows that, when mowed later in the year, provide a heap of carbon stalks that can be recycled back into the soil.Yep – carbon should be in the soil, not in the air as Carbon Dioxide!The “chemical” use (only Life-Friendly chemicals!) is the most well-known aspect of organics, of course.Biodynamics takes it all to a whole different level. It is a practice in not just viticulture, but agriculture/horticulture etc. as well; it is based on the Philosophies of that famous German, Rudolf Steiner, yes the “Steiner School” one!There are some extra-ordinary key activities and systems that make up the Biodynamic growing practice; things like CPP (Cow Pat Pit, which is exactly what you think it may be!!) and Preparation 500, involving burying a cow’s horn full of cow manure into the ground for 6 months.The resulting materials are sweet-smelling and well broken down. The nutrient-rich materials are stirred within a lot of water (potentizing the water) and sprayed over the crops.This “dynamized solution” is designed to enhance plant growth and improve the quality of the crops. The spiritual theory behind it is that this breathes vitality and new life into the earth.It’s fascinating to watch and to hear all the theories derived from good old Rudolf; as a scientist and long-time spotter of bad science this all sounds a bit religious to me, really, but lately I have started to realise that whatever they’re doing, the results are pretty special (try the wines, for instance!).But most importantly, when you visit these vineyards you can actually see (and measure) the enhanced biodiversity and remarkable soil conditions. And it is not just that they are drawing the carbon back into the soil, they live with generous values too, both Social and Biological.So, that’s gotta be a good thing, huh?A great list of Organic wine producers can be found here: https://www.organicwinenz.com/And you’ll know quite a large percentage of them, I bet.Who knew?

Thomas Bachelder is a Canadian winemaking superstar on a mission when it comes to cool-climate Chardonnay and Pinot Noir. After studying in France and having a successful winemaking career in Canada, Thomas started his own label where not only does he make wine in Ontario, but he also has vineyards in Burgundy and Oregon. The Bachelder project started with the 2009 vintage with the three terroirs series: Three regions; Three wines. As he describes it, the hands, techniques and the palates remain the same, only the terroirs change. To learn more about the resources mentioned in this episode, visit the show notes.

Sarah's husband Eddie joins the show to talk about the unique way of growing wine-biodynamically! Learn more about your ad choices. Visit megaphone.fm/adchoices

Sarah's husband Eddie joins the show to talk about the unique way of growing wine-biodynamically!

Join SoSo and DeeAsia as they uncork their latest shenanigans, review a beer and a wine for this week's Sip or Spit, break down the dynamics of Biodynamic Wine, share a Wine Hoe voicemail, and answer the Wine Trivia of the Week question. Follow CSPN Media Network: https://soundcloud.com/cold-slither Grab some merch: https://teespring.com/stores/bad-n-boozy-podcast Leave us a Voicemail message at 818-639-2443 Follow us on Instagram and Twitter: @badandboozypod Like us on Facebook: www.facebook.com/badandboozypod Email us: badandboozypodcast@gmail.com Keep up with our wine collection on Delectable: DeeAsia (BrainsNBuns)and SoSo (fabfreshandfly) Find DeeAsia on Instagram and Twitter: @BrainsNBuns Find SoSo on Instagram and Twitter: @fabfreshandfly Visit our website: www.badandboozypodcast.com Theme Intro and Outro: Swimming Pools (Jersey Club) by @_Urbvn https://soundcloud.com/urbvn908/swimming-pools-jersey-club-urbvn-ft-abe

This week we welcome Piero Incisa of Bodega Chacra. Piero comes from one of the oldest and most celebrated winemaking families in Italy. He's the grandson of Marchese Mario Incisa della Rocchetta -- who broke with Tuscan tradition in the 1940s to create Sassicaia, one of Italy's most sought after wines -- and the nephew of Nicolo’ Incisa della Rocchetta, who currently manages the family’s winemaking enterprises. Piero spent his childhood on the family estate in the Maremma district of Tuscany After discovering a pinot noir grown in Patagonia, Piero decided to start his own winery in Argentina. He founded Bodega Chacra in 2004 in the Rio Negro Valley of Northern Patagonia after buying an abandoned vineyard. Apart from producing delicious wines, Chacra is notable for it's biodynamic farming practices. This holistic approach sees the farm as a single, living organism and each element is balanced to create a self-sustaining ecosystem. Joe and Piero sit down to discuss how Chacra got it's start and what this farming philosophy, which is growing in popularity worldwide, means for the winemaking process. In the Drink is powered by Simplecast

Join SoSo and DeeAsia as they uncork their latest shenanigans, review a beer and a wine for this week's Sip or Spit, break down the dynamics of Biodynamic Wine, share a Wine Hoe voicemail, and answer the Wine Trivia of the Week question. Follow CSPN Media Network: https://soundcloud.com/cold-slither Grab some merch: https://teespring.com/stores/bad-n-boozy-podcast Leave us a Voicemail message at 818-639-2443 Follow us on Instagram and Twitter: @badandboozypod Like us on Facebook: www.facebook.com/badandboozypod Email us: badandboozypodcast@gmail.com Keep up with our wine collection on Delectable: DeeAsia (BrainsNBuns)and SoSo (fabfreshandfly) Find DeeAsia on Instagram and Twitter: @BrainsNBuns Find SoSo on Instagram and Twitter: @fabfreshandfly Visit our website: www.badandboozypodcast.com Theme Intro and Outro: Swimming Pools (Jersey Club) by @_Urbvn https://soundcloud.com/urbvn908/swimming-pools-jersey-club-urbvn-ft-abe

Welcome to Bibendum Radio! In this new series of podcast debates, we invite industry experts to discuss a variety of hot topics. In episode two we gathered wine geeks from across the trade to talk about perceptions of biodynamic wine, the troubles with definition and certification, who is wanting these wines, and whether it's really worth the extra spend for consumers. The experts: Sarah Mansourian, Bibendum supplier manager Gergely Barsi Szabo, Bibendum Fine Wine sales Christina Schneider, Bibendum ambassador Alois Clemens Lageder, Alois Lageder winemaker Charlotte Wilde, opening a new wine bar this spring Gus Pollard, The 10 Cases The wines: Lageder Forra Manzoni Bianco 2015 Kreydenweiss Krit Gewurz 2016

There aren't many people who call Steve Lubiana Stefano, and you merely need to spend a few minutes with him to understand why. He is one of the most affable and soft-spoken Australian vignerons you'll find, very much a product of having grown up in the Riverland, the product of Italian migrants. In spite of his very generous and gregarious nature, he is a philosophical wine grower with a deep passion for not only biodynamic farming but the history of these practices. His imprint on the island state of Tasmania is immeasurable, and has been producing outstanding wines from the Derwent Valley for several decades.

I am so excited because it's time for this week's Q&A segment on "Beauty Inside Out" with Kimberly Snyder. This week, I answer four trending questions from the Beauty Detox Community. This week's most popular question was: How much wine is too much, and do you have any suggestions for any satisfying or relaxing ways to replace my nightly glass of wine habit? Have you been asking yourself this very same question? If you want to know the answer to this question and 3 more sent in by Beauties just like you, listen now to find out! Remember you can submit your questions at www.kimberlysnyder.com/askkimberly [Questions Answered] Corinne - Manorville, Long IslandI tend to run cold, especially during the brutal east coast winters. I eat oatmeal after my GGS in the morning. What other quick cooked snacks can I have in between lunch and dinner? Lisa - New York, NY I find it very hard being the only person eating a different way and I can't lie, I miss a lot of my family comfort foods. How can make the gatherings enjoyable and walk away still feeling good? Christine - Berlin GermanyI've heard it is not good to eat salad and raw veggies in the evening or fruit an hour before bedtime since they too heavy to digest? For me eating this way feels good but still I would love to hear your advice on that and what I can reply in those situations? Lisa - Los Angeles, CA I've completely transitioned into a plant based diet without any problems. I can't seem to kick- wine though! How much wine is too much, and do you have any suggestions for any satisfying or relaxing ways to replace my nightly glass of wine habit? Inspirational Thought Of The Week Be yourself. That's how you'll stand out because there is only one of you. [RESOURCES] 25 Snacks That Will Give You Energy Throughout The Day:https://kimberlysnyder.com/blog/2011/06/07/25-snacks-that-will-give-you-energy-throughout-the-day/ The 5 Best On-The-Go Meals:https://kimberlysnyder.com/blog/2011/07/19/the-5-best-on-the-go-meals/ Kimberly's Recipe Archives:https://kimberlysnyder.com/recipes/ How to Explain to Others What You Eat (You Don't Need to Defend Yourself):https://kimberlysnyder.com/blog/2011/09/14/how-to-explain-to-others-what-you-eat-you-dont-need-to-defend-yourself/ Meal Tips For Night Owls:https://kimberlysnyder.com/blog/2016/02/10/meal-tips-for-night-owls/ Diet Myths They Don't Want You To Know: Part 2:https://kimberlysnyder.com/blog/2011/06/30/diet-myths-they-dont-want-you-to-know-part-2/ 7 Reasons Why You May Not Be Getting a Good Night's Sleep:https://kimberlysnyder.com/blog/2012/05/03/7-reasons-why-you-may-not-be-getting-a-good-nights-sleep/ Organic Vs. Biodynamic Wine:https://kimberlysnyder.com/blog/2009/12/07/organic-vs-biodynamic-wine/ 5 Ways to Make Traditional Holiday Drinks Healthy!:https://kimberlysnyder.com/blog/2014/12/22/5-ways-make-traditional-holiday-drinks-healthy/ The Glowing Green Smoothie:http://kimberlysnyder.com/blog/ggs/ My Glow Bio Cleanses:http://myglowbio.com/cleanses-product/ The One Day Cleanse:http://kimberlysnyder.com/blog/2011/09/13/the-one-day-cleanse/ Detoxy+:https://shop.kimberlysnyder.com/products/detoxy Beauty Detox Probiotics:http://shop.kimberlysnyder.com/products/probiotics Radical Beauty:http://amzn.to/2k1FJxq The Beauty Detox Solution:http://amzn.to/2tbFYG8 Beauty Detox Foods:http://amzn.to/2wETSmO Other Podcasts you may enjoy!:What Snacks Are Good For Winter That Are Ayurvedic? [BIO Podcast: Ep. 138]:https://kimberlysnyder.com/blog/2017/02/16/snacks-good-winter-ayurvedic-bio-podcast-ep-138/ The Best Energy Boosting Snacks! [BIO Podcast: Ep. 92]:https://kimberlysnyder.com/blog/2016/09/08/the-best-energy-boosting-snacks-bio-podcast-ep-92/ Creating Change With Maya Tiwari & Late Night Carbs for Weight Loss? [BIO Podcast: Ep 91]:https://kimberlysnyder.com/blog/2016/09/05/creating-change-maya-tiwari-late-night-carbs-weight-loss-bio-podcast-ep-91/...

In today’s show I share a few quick tips for not being overwhelmed by this super busy time of year, as well as sharing a little about what’s in our comprehensive entertaining e book “Celebrate”, now available for just $9. I then invite a wonderful, passionate biodynamic wine maker onto the show, Vanya Cullen of Cullen Wines, WA to discuss how she and many other grape growers are starting to see that rather than a hindrance and ‘pain’ growing biodynamic, it’s actually proven a commercial and ecological triumph to do so. It’s one of the best explanations of biodynamics I’ve heard and she’s invited us all to visit the winery in the Margaret River - group excursion? She shares her family’s “why”, a deep insight into biodynamic farming, and also a look at varietals and food matching - what’s not to love as we head into December, right? For notes not the show and some wonderful sponsor offers, head to www.lowtoxlife.com/podcast for the latest show notes. Enjoy!  

Host Joe Campanale is joined by Stephanie and Eduard Tscheppe-Eselböck of the Gut Oggau winery in Burgenland, Austria. Before starting the winery, Eduard made conventional wine with his father in Styria, and Stephanie’s family owned and operated the Michelin starred restaurant Taubenkobel. They painstakingly restored the 17th century winery that had been abandoned for 20 years, including its 200-year-old screw press. The vines’ 20-year period of neglect was fortunate, as this allowed for all pesticide and chemical treatments to be washed away. This let them begin working immediately on vines biodynamically, where they are now fully Demeter certified. In the Drink is powered by Simplecast

A lover of wine since he began his restaurant career during college, Caleb Ganzer moved to Paris during his senior year, where he worked in a Champagne bar and grew his love of wine into a full-fledged passion. After graduation, Caleb quickly made the decision to follow his heart and pursue a career in the wine world. Since then, he’s held positions as a sommelier at a number of acclaimed restaurants including several of Daniel Boulud’s spots, including Restaurant DANIEL, DBGB, and db Bistro Moderne in Miami & New York. Ganzer also spent two years as a sommelier at Eleven Madison Park. Currently, Ganzer is at the helm of Compagnie des Vins Surnaturels, a SoHo wine bar with Parisian roots. Compagnie has been named Best Wine Bar in NYC by Village Voice in 2015, and Ganzer was named a Sommelier of the Year 2017 by Food & Wine magazine.

We're coming up Kiwi this episode as we get to experience some incredible New Zealand food and drink. Chef Kane Bambery sits down to give us insights on the essentials of foraging around Queenstown, and how it affects his menus at Sherwood. We then make our way to Wanaka in the Central Otago wine region--the world's southernmost commercial wine growing region--to meet up with Jo Mills of Rippon, maker of fine biodynamic wines.

This week on In the Drink, host Joe Campanale is joined by Elisabetta Foradori, the top producer of Teroldego, an ancient, native grape variety that is related to Syrah and Pinot Noir. In 1985, at the age of 19, Elisabetta took over her father’s estate in the Campo Rotaliano zone of Trentino in the foothills of the Dolomites. By 1999, she was being referred to as the “undisputed top producer of Teroldego, and had received numerous accolades, especially for her Granato, the most bold and concentrated of her Teroldego bottlings. Elisabetta began experimenting with biodynamics in the 2000s as a means to introduce more energy and dimension to her wines. As her work in the vineyards evolved, the wines too began to change, from big and concentrated to a more textured and elegant style. In 2009, after having tasted the amphora aged wines of COS, she began experimenting with terra cotta tinajas made to order in southern Spain. Today, she ferments and ages her Teroldego Sgarzon, Teroldego Morei , and the white Nosiola Fontanasanta in these large (420-480 liter) amphorae.

Jon Bonne is one of today's most prolific wine writers. Jon served as the wine editor and chief wine critic of the San Francisco Chronicle. He is now Senior Contributing Editor of online magazine, Punch. Author of The New California Wine and currently working on The New French Wine He is James Beard Award winning journalist bringing a critical eye and and a well trained palate to the world of wine and food.

This week on In the Drink, host Joe Campanale is joined in the studio by Thierry Valette of the Clos Puy Arnaud vineyard. Clos Puy Arnaud is mentioned in the Feret book (the bible of Bordeaux's Wines) in 1874 as a first growth. Thierry Valette has been producing here since 2000. The vineyard is run with the principles of an organic approach, and has been involved in biodynamic agriculture since 2004.

This week on In the Drink, host Joe Campanale is joined by Isabelle Legeron, founder of RAW WINE, the world's leading natural, low-intervention organic and biodynamic wine fair, which is coming to New York for the first time this November. Isabelle is France's first and only Female Master of Wine and extremely passionate about promoting wine transparency. Isabelle has dedicated her life to disrupting conventional understandings of what wine is and advocating for more sustainable, environmental and beneficial approaches to winemaking. Her fair is a 2-day showcase of some of the best wine talent in the world – leading the charge for transparency, providing clarity to consumers and driving the conversation to know what's in your glass.

There is a lot of buzz about organic and biodynamic farming but what is it? Why does it matter? Does it make sense? You judge after hearing this explanation of both practices.    For the transcript and details, go to http://winefornormalpeople.com/blog

On this epiosde of the Sustainable Dish Podcast I speak with Summer Wolff about moving to Italy, meeting her husband, and starting Indie Wineries, representing artisan wine producers around the world.

This week we have a guest! Julia Burke joins us to discuss biodynamic wine.

The one and only Giorgio de Maria joins me on the show in this episode. As one of the leading lights of the natural wine movement in Australia, Italian-born Giorgio was behind such Sydney institutions as Vini and 121BC. He is also one of the organisers of the Rootstock Festival, this year held in Sydney for the second time. He shared a bit about his background and how he came to work with wines of this calibre.

Kate Christensen is an extremely dynamic and engaging sommelier working at Tonka restaurant in Melbourne, and has recently launched her blog The Wine Project, where she is writing about organic, biodynamic and authentic wines and winemakers. She joins me on this episode of The Vincast to talk about her background and her passion for wines of this nature.​

Biodynamic agriculture is not a modern innovation, but rather a throwback to the Dark Ages.