Podcasts about bobal

Das Weingut Sauer ist eins der ältesten Bioweingüter in Deutschland. Seit der Gründung im Jahr 1987 arbeitet der Betrieb nach den Richtlinien des Bioland-Verbandes und integriert seit 2010 Elemente der biodynamischen Landwirtschaft. Ein zentraler Aspekt der Betriebsphilosophie ist die Förderung der Biodiversität in den Weinbergen. Durch eine vielfältige Begrünung entstehen lebendige Biotope, die zu gesunden Böden und einer hohen Traubenqualität beitragen. Im Keller setzt das Weingut auf einen minimalistischen Ansatz, einschließlich der Spontangärung ohne Zugabe von Reinzuchthefen, um den individuellen Charakter der Weine zu betonen. Obwohl das Weingut Heiner Sauer in der Weinwelt ein hohes Ansehen genießt, verfolgen Heiner und Valentin eine vergleichsweise moderate Preisstrategie. Das ist sicher auch ein Grund dafür, dass der Anteil, den sie direkt ab Hof vermarkten, relativ hoch ist. In ihrer im Jahr 2021 neu erbauten Betriebsstätte haben sie eine wunderschöne Vinothek eingerichtet, die Besucher geradezu dazu einlädt, einzutreten und in großzügiger und zugleich gemütlicher Atmosphäre die Gastfreundschaft der Familie Sauer zu genießen und sich ohne Eile durch das Sortiment zu verkosten. In der wärmeren Jahreszeit steht eine große Terrasse mit genialem Fernblick für unvergessliche Augenblicke bereit. Zwei Besonderheiten des Weinguts dürfen nicht unerwähnt bleiben: 1. Mit dem Grünfränkisch kultivieren sie erfolgreich eine historische Rebsorte, die bereits als ausgestorben galt. Und 2. die Expansion nach Spanien. Im Jahr 1998 gründete Heiner zusammen mit seiner Frau Moni die "Bodegas Palmera" in der Region Utiel-Requena. Dies bietet die Chance, mit einer weiteren Produktionslinie völlig andere Weinstile zu produzieren. Neben ihren facettenreichen Pfälzer Weinen entstehen im Hinterland von Valencia körperreiche, südländisch geprägte Rotweine aus den Sorten Tempranillo, Syrah und Bobal. Aber auch die Sorten Cabernet und Merlot kommen zum Einsatz. Kurz und bündig auf den Punkt gebracht: Die "DNA" des Weinguts Heiner Sauer besteht in der Kombination aus ökologischem Engagement, Förderung der Biodiversität, minimalistischer Kellertechnik und internationaler Ausrichtung. Und das alles verbunden mit einem gehörigen Schuss Unternehmergeist und Abenteuerlust.

Join Hugo and Ben as they discuss and taste their 3 wines of the week, including a delicious Bobal from the legendary producer Ponce, an entry level Pinot from New Zealand and a stunning 'village' Burgundy from Sylvain Pataille. Good Value: Kumeu River Pinot Noir Wacky and wonderful: Bodegas Ponce PF Fine wine: Domaine Sylvain Pataille Marsannay Each of the wines is available from the merchants below: Good value: Jeroboams Wacky and wonderful: Natty Boy Fine wine: The Wine Society Keep up to date with all developments @The_Premier_Cru Instagram Apple Podcasts YouTube

Has a mysterious name or unknown growing region stopped you from trying a new wine? Cheryl Stanley, senior lecturer at the Cornell Nolan School of Hotel Administration, and host Chris Wofford take a tasting trip through Italy, Greece, and Spain, sharing what you need to know to step out of your comfort zone.In this episode, you'll explore:“Cult wines” comparable to your favoritesMinerality, tannin, oak, and acid in wineObscure red and white grape varietiesRich growing histories in Europe“Crushable,” easy-drinking winesLearn more in Cheryl Stanley's eCornell certificate programs:Wines of Germany and AustriaWines of the WorldWines of Spain and PortugalWines of the Southern HemisphereWines of ItalyWines of FranceWines of California, the Pacific Northwest, and New YorkDid you enjoy this episode of the Cornell Keynotes podcast? Watch the full Keynote. Follow eCornell on Facebook, Instagram, LinkedIn, TikTok, and X.

Maria Valetta, wine educator and certified sommelier, and Robert Tas talk about Spanish wine (and a little sherry) at Jaleo by Jose Andres. Jaleo is all about the spirit and flavors of Spain. They provide an authentic Spanish culinary experience and showcase the rich regional diversity of Spanish cuisine, and, of course – Spanish wine.  Wines reviewed include: 2020 Ulacia Txakolina, Hondarrabi Zuri  2020 Estenas Vera de Estenas, Bobal, Utiel y Requena 2010 Viña Tondonia Reserva López de Heredia For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Uma conversa com Juan Antonio Ponce, enólogo da prestigiada Bodegas y Viñedos Ponce, uma vinícola espanhola familiar que se destaca pela produção de vinhos de forma artesanal com base no cultivo biodinâmico. A vinícola se destaca produzido a partir de Bobal, especialidade de Juan, mas também tem ótimos vinhos com as variedades Moravia Agria, Albillo, Garnacha e Monastrell.

Vinene i dette afsnit er skænket af JAMAS Wine https://jamaswine.com/ Smagekasse: https://jamaswine.com/pages/samkob-nu-bruno-murciano Samkøb.nu by JAMAS https://jamaswine.com/pages/samkob-nu .......................... I dette afsnit er der debut til både druen Bobal samt området Utiel-Requena i Spanien. Vi skal til mikroproducenten Bruno Murciano og smage tre af hans vine.   Hvad er der sket i området, som gør at flere begynder at skele dertil og hvordan smager bobal-druen?   Hvad er druens historie, hvordan er klimaet i området og hvorfor har de fleste  vinhuse/vinbønder flere serier i forskellige prisniveauer?   Lyt med og bliv klogere på en drue, der i den grad har sin berettigelse i den nye og moderne vinstil.   Vi smager på   1) BRUNO MURCIANO - CAMBIO DE TERCIO 2021https://jamaswine.com/products/bruno-murciano-cambio-de-trecio   2) BRUNO MURCIANO - L'ALEGRIA 2021https://jamaswine.com/products/bruno-murciano-lalegria-2021   3) BRUNO MURCIANO - LA BRUNA 2020https://jamaswine.com/products/bruno-murciano-la-bruna-2020?_pos=3&_psq=bruno&_ss=e&_v=1.0 ..................   Køb bogen Vin for begyndere her: http://vinforbegyndere.com/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin

The central plateau of Spain, La Meseta, is a surprising mix of extremes in climate and history. The last four decades have rejuvenated and elevated this region with new winemaking philosophies and technologies. Take 10 minutes to find out why you should buy and sell some of these delicious wines.Explore through the wines of:Bodegas Volver

Programa 236.2 de GourmetFM en Radio Tomares Bienvenidos a la Octava Temporada. Entrevista a Vicente Cortes, jefe de ventas nacional de Bodegas Hispano+Suiza. Hubo un día en que tres almas gemelas compartieron el mismo sueño después de media vida en el mundo del vino: elaborar los vinos que querían hacer, comenzando en la cepa y terminando en la etiqueta. Entre los caprichos del vino de autor para iniciados, el vino elaborado según las dictadas de la moda y el mercado, hay una tercera vía que Marc Grin, Pablo Ossorio y Rafael Navarro han querido explorar con una apuesta personalísima a la que han dado el nombre de Bodegas Hispano+Suizas por el origen de sus socios. Bodegas Hispano+Suizas cuenta con 61 hectáreas de viñedo propio, de las cuales 46 están situadas alrededor de la bodega y 15 más que se encuentran a 500 m de las instalaciones. Las variedades plantadas son Chardonnay, Sauvignon Blanc, Bobal, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Pinot Noir y Petit Verdot. La densidad de plantación es de 4.000 plantas por hectárea, desarrollando una viticultura de precisión para conseguir la mayor calidad de la uva y que así se vea reflejada en los vinos de Bodegas Hispano+Suizas. Los rendimientos por hectárea se sitúan entre 6 y 8 mil Kg/Ha. Es decir, escasamente 2 Kg por cepa. Debido a las diferentes variedades y tipos de vinos que elaboramos, pueden realizar una vendimia de casi 3 meses de duración, desde el cava, cuya recolección comienza a principios de agosto, y los vinos tintos de guarda hasta finales de octubre. Con Fran León.

We're here with another episode of the Simply Spanish Wine podcast series. This week, we continue our series on Spanish wine grapes with a closer look at Bobal.

Programa 230.1 de GourmetFM en Radio Tomares Bienvenidos a la Séptima Temporada al Sur. Con Eduardo Blanco conocemos el proyecto enológico Corazón de Lolita y su formato vino en lata. Corazón de Lolita Rosé, es un vino está elaborado en la Unión Campesina de Iniesta. Desde su fundación en 1944 por 34 agricultores de la localidad, ha recogido la mejor tradición vitivinícola local para combinarla en los últimos 25 años con los procesos más avanzados de producción y comercialización. Todo ello sin perder su compromiso con la sostenibilidad ambiental y social, que la ha llevado a ser galardonada durante tres años consecutivos como mejor productor de vinos ecológicos en el mundo. Este rosado es joven, fresco, un concepto de vino moderno, de color salmón muy pálido gracias a un rápido sangrado del mosto en flor para evitar un largo contacto con las pieles y no extraer color, elaborado con uva Bobal. Con Fran León.

Sardinia is the second-largest island in the Mediterranean, and lies off the west coast of mainland Italy. Much larger than Corsica, the wines here have a distinctly Spanish influence, with some Italian and French to boot. The wines are unlike any other you'll encounter (although many you can only encounter them if you visit!). In this show we try try to sort through the grapes and regions of this island to get to the heart of what's here (Grenache, Vermentino) and what to look for in the future.   Sardinia is 150 miles (240km) off the west coast of mainland Italy. Across the Tyrrhenian Sea from Lazio (the province where Rome is located), Sardegna is sandwiched between French Corsica in the north and Sicily in the south at 38˚N and 41˚N latitude. The island is almost three times the size of Corsica with a population of 1.64 million people, with the largest city of Cagliari in the south. Known by the jet setters for the fancy Costa Smeralda in northeast tip, this big island is making more and better wines every year. Photo: Getty Images/Canva Here are the show notes: After some facts and history, I get the hardest part of Sardegna out of the way: the fact that it feels like there are a million appellations: 1 DOCG, 17 DOCs, 15 IGPs  and two-thirds is DOP level. It seems nonsensical – too many “line extensions” of the Sardinia brand!! There are more DOC and IGT titles than Basilicata and Calabria combined but has lowest production per hectare. This is especially confusing when you consider that there are just 25,000 ha/61,776 acres under vine, and 31,000 growers, who own tiny plots (and often form co-ops to economics work).  To try to clear up the DOC confusion, I break it down into the three big buckets: “di Sardegna” Appellations: Cannonau di Sardegna Monica di Sardegna Moscato di Sardegna Vermentino di Sardegna Sardegna Semidano   Cagliari Appellations Malvasia di Cagliari Monica di Cagliari Moscato di Cagliari Nasco di Cagliari Nuragus di Cagliari   Other important DOC/Gs: Carignano del Sulcis Vermentino di Gallura DOCG Vernaccia di Oristano For Bovale: Mandrolisai, Campidano di Terralba   Then we discuss the basics on this large island…   The climate of Sardinia is dry and hot with some maritime influences to cool down the vineyards. The rolling hills and different elevations mean there are many mesoclimates, so growers have to pay attention to their particular area.   Sardinia is made up of hills, plains, coast, and inland areas with varied soils – granite (Gallura), limestone (Cagliari), sandstone, marl, mineral rich clay, sands, gravel. The land tends to be undulating but there are also very high altitudes at which grapes can be planted.   Grapes… The top five varietals are nearly 70% of land under vine, and the area is home to 120 native grape varieties. Old vines (70+ years) are common in Sardinia The top 5 grapes are: Cannonau/Grenache Vermentino Carignano Monica Nuragus   The reds… Cannonau is about 20% of the output of Sardinia. Although it is identical to Grenache, some natives think the grape originated here, and are trying to prove that. These best wines come from a triangle that covers the eastern interior areas within the Cannonau di Sardegna DOC (these names will be on the label): Oliena (Nepente di Oliena)  Capo Ferrato Jerzu   Cannonau is known to have thin skin, medium acidity, a medium body with soft tannins, and high alcohol. It often tastes and smells like peppery spice, red berry, red flowers, and earth and generally has low or no oak aging. Cannonau di Sardegna is required to be 90-100% Cannonau, with other non aromatic, local red grapes permitted. There are a few styles of this wine: Rossoor classico (a little higher alcohol, more yield restrictions), which are often in one of two styles… Strong and tannic with lower acidity and higher alcohol – a steakhouse wine, as MC Ice called it Dry, fewer tannins and slightly fruity, with red berry, cherry, floral, spicy anise/herbal notes, earth, and strong acidity. This is a wine that improves with age Riserva is generally made with riper fruit, and is required to age at least two years with time in a barrel and a minimum alcoholic strength of 12.5% Rosato is a light to full rosé The fortified liquorosowines are made as dolce with a high residual sugar content, or secco,  dry with a higher alcohol content.  Passito styles are made, where grapes are dried on straw mats and then pressed. The resulting wines have similar sweetness toliquoroso dolce. *Many of the other red grapes are made in all of these styles as well Photo: Getty Images/Canva   Other reds… Carignano del Sulcis DOC is for red and rosato wines made from Carignano in the southwest corner of the island. These vines are quite old, and the flavors are like sweet spice, smoke, and dark fruit. The wines tend to be full bodied with high alcohol. Similar to Cannonau, the are made as rosso, riserva, rosato, and passito. There is also a nouveau, or novello style for this wine.     Bovale has 24 different names in Sardininan dialects but the idea that it is Bobal from Spain has been debunked. The two common versions of Bovale are Bovale Grande, which is Carignan, and Bovale Sardo, Rioja's Graciano grape (also called Cagnulari). Mandrolisai and Campidano di Terralba focus on Bovale   The Monica grape is -- grown almost nowhere else in the world, and is definitely from Spain. It is either light and fruity or more intense. There is potential for the grape but now the yields under the Monica di Sardegna and Monica di Cagliari DOCs are so high that it's hard to glean the true potential of the wine.   Pascale di Cagliari is originally from Tuscany and now mostly used to blend with other varieties, like Carignano.    The whites… Vermentino is a sun-loving grape, which works well in Sardinia's hot, dry climate. The styles range from light and fresh to fuller-bodied, with lower acidity and higher alcohol. Good versions taste and smell either like citrus, white flowers, herbs with salinity/minerality or for the fuller styles, almonds, peach, apricot, ripe tropical fruit, with a fat body. Vermentino di Sardegna covers the entire island of Sardinia, so quality is highly variable. Often it is dry, slightly bitter, herbal, and light to neutral in flavor. It can be dry, off-dry, slightly sparkling or Spumante (dry or sweet). Vermentino di Gallura is Sardinia's only DOCG. Located in the island's northeastern corner, the area has sharp diurnals, strong winds from the Mistral and vineyards are on weathered granite soil. The result is a wine that is flavorful, with white flowers, lemon, peach, almond, minerals, and especially a salinity to it.  The wine is dry with a slight bitterness on the finish, good acidity, and high alcohol (14%+ is common). The wine is made as Superiore (higher alcohol requirement, riper grapes), frizzante, spumante, passito, late harvest, and off-dry versions. Winemakers are experimenting with skin contact, amphora, lees stirring (battonage), oak aging, and other techniques to spice things up for Vermentino. Photo: Getty Images/Canva Other white grapes include Nuragus, which was  planted by the Phoenicians, and is light-bodied, dry, acidic, with citrus, green apple, pear, and melon notes. It can be high in alcohol.   Nasco is grown around Cagliari, and is used for passito and liquoroso, with some dry styles.   Torbato is an acidic, minerally white with pear notes that can be creamy with some age. It is also made as a sparkling wine.   Malvasia, dry or sweet is made here, as is Moscato (Muscat) – both are floral, aromatic, and generally lighter in style, although Moscato is bolder than Malvasia   Vernaccia di Oristano is made from a grape that is unique to this area, and the wines, which range from dry to sweet, but are most famed when made in a sherry-like fortified wine, are rarely seen outside Sardinia.   Photo: Getty Images/Canva Here is the list of top producers we mention: Argiolas,  Antonella Corda, Capichera, Contini, Ferruccio Deiana, Cantina Santadi, Sella & Mosca (Campari owns), Siddura, Vigne Surrau, Pietro Mancini   Some sources I used for this show: Strictly Sardinia Ian D'Agata for Vinous, Sardinia's Wines: High Quality, Low Visibility, March 2018 Wine-Searcher, Sardinia Italian Wine Central:Sardegna   Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal 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

Le festival du Bobal. See omnystudio.com/listener for privacy information.

Alex and Shane sip a bottle of Agricola de Vinos la Higuera La Pinada Bobal 2017 and chat what they would do if they could start their lives over, if they think their attraction to each other will ever wane, and if they can see each other as they actually are (in the eyes of other people). As a bonus, they attempt to freestyle rap about butter (because what is more romantic than that?   *************   This episode is proudly supported by:   E.D Wine Company - visit www.edwine.ca use promo code THISFAMILYTREE10 for 10% off of your entire wine subscription! The wines come with tasting notes, and are delivered right to your door, anywhere in Toronto, Hamilton, Guelph, Kitchener & the GTA!

✨ Hablamos con Laura Hortelano sobre el éxito del curso que ella ha impartido sobre Guias Acompañantes de Tierra Bobal. Un curso con 20 participantes, que suple las necesidades turísticas de la zona, tanto de Ayuntamientos como sector turistico.

Juan Falcó nos hace disfrutar de nuevo , desde el HOTEL WESTIN VALENCIA, de nuestro “CAFÉ DE NEGOCIOS”. En la sección “IVEFA , LA VOZ DE LA EMPRESA FAMILIAR”, Juan Bolós, su director nos trae a José Milian, uno de los dueños de LA PASTELERIA LA MODERNA , una empresa familiar con más de 50 años de vida , poniendo su granito de "azúcar" para que el día a día sea un poquito más dulce, nos. Nos cuenta su historia y sus diferentes servicios con la premisa de la calidad como bandera y utilizando siempre las mejores materias primas, para llevar a la mesa siempre lo mejor. En la sección “BODEGAS MURVIEDRO”, Maribel Asorey nos presenta el vino “PUGNUS BOBAL”,vino de la denominación de Origen Protegida Utiel-Requena. Elaborado exclusivamente a partir de uvas Bobal seleccionadas de viñas viejas de baja producción, que entrega como detalle a los invitados. Café de negocios cada viernes de 19.00 a 20.00 en la 99.9 Valencia Radio.

We hope everyone has been a hanging there through this crisis, we are still here, just an average Yank (proud to be American again) and Limey keeping on.  When you are going through hell, keep on going, and reading, and sipping, and doing whatever it is you need to do. In our case, a Bobal rosé from one of the best winemakers worldwide with broiled salmon and kimchi rice.  A book called Prep, by Curtis Sittingfield, and how brandy can save birds. Cheers!https://wineandworldviews.com/2020/08/04/the-yank-the-limey-podcast/Support the show (https://www.buzzsprout.com/210926/podcast/website)

Welcome to Season 2 of Mo Wine - Wine, Mishaps, and More. Tonight, we are tasting the 2018 Marques Turia Bobal/Shiraz Blend. Bobal is primarily grown to produce bulk wine for mass production or used a the base wine for red blends in Spain. Bobal is the 3rd largest grape grown in the Valencia, Jumilla, Yecla, and Manchuela regions.  It is a medium-bodied, lightweight, dry wine with light to medium acidity and it is totally ok to keep this served chilled. On the nose, you can smell black cherries and tea leaves, and oregano. The alcohol content is are 12.5%.  In the world of wine, that is light work. Ciao a tutti! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/mo-wine/support

Hoy visitaremos el Levante, a las 6pm, con Su Mortera y Juanjo Muñoz, de Bodegas Murviedro. Vamos a conocer juntos 3 D.O.: Requena, Valencia y Alicante, y también 3 variedades: Bobal, Merseguera y Monastrell. Espero que disfrutéis el viaje con nosotros. - Y este encuentro será en: https://es.galleryofideas.net/radio - Y también se puede escuchar a través de: http://radio.garden/listen/gallery-of-ideas/5WYUCJdE Solo hay que darle al "PLAY", esa es la tarjeta de embarque. #whitewine #redwine #spanishwine #vino #vinoespañol #winenote #wineenthusiasts #винныйблог #winelife #sommlife #wineblogger #diasdevinoyradio #corpinnat #sommeliers #vinotinto #vinosespañoles #winetasting #wineblogger #winegeek #diasdevinoyradio #sumiller #sumilleres #winelover #winestagram #iconicwine #topwine #vinosconsolera #solera #utielrequena #valencia #vinosdeutielrequena #alicante #vinosdealicante #monastrell #bobal #merseguera #galleryofideas #goiradio #storytelling #besthits --- Send in a voice message: https://anchor.fm/patricia-curty/message

Enjoy Episode #2 of the Trop Rock 101 Podcast featuring Paul Bobal. Paul has been a part of the Trop Rock scene since the late 90's. In addition to his solo work he's also been involved with acts such as St. Somewhere and Ramajay Intercoastal. Listen in as Paul talks about the lasting impact of St. Somewhere's music, working with Fingers Taylor, his favorite Trop Rock Events, and much more.   Links TallPaul.com The Trop Rock Music Association The Trop Rock Artists Relief Fund Pirates & Poets   How To Subscribe Download the Podbean App, then search for "Trop Rock 101." Click on the "Buy Premium" button. Your subscription comes with a free 7 day trial. You can cancel any time during that period and you won't be charged. 

Probando variedad Bobal.

On their 100th official episode Roque and Luke decide to indulge in a broader topic. Roque hails from the southeast of the country, so they thought they'd take the opportunity to delve into the world of 'Mediterranean Wines'. To help them they sampled two Sericis wines: a Bobal from Utiel Requena and a barrel-fermented Merseguera from Valencia, courtesy of Bodegas Murviedro. 

Conocemos con Pablo Ossorio, Cofundador de Bodegas Hispano+Suizas, todos los detalles de su emprendimiento. Las características de la zona en la que trabaja y de la variedad Bobal. También reflexiona sobre los grandes desafíos comerciales y medioambientales del sector y nos hace sus recomendaciones personales. VINOAUDIO es un podcast patrocinado por Bodegas Hispano+Suizas

Programa un poco especial porque se nos quedaron algunos asuntos en el tintero: teníamos que hablar algo más de la Bobal, en concreto de la DO Ribera del Júcar. Catamos Tinácula de bodegas Las Calzadas, un vino honesto y diferente. A petición de un oyente en Nueva Zelanda, conseguimos un vino manchego destinado a la exportación: Granrojo Granacha, de bodegas Navarro López.

En este programa le toca el turno a la variedad Bobal, uva por excelencia de la denominación de origen Utiel-Requena. Como la Garnacha, cayó en desgracia a finales del siglo pasado y recientemente ha recuperado su reputación gracias a sus cualidades enológicas. Empezamos hablando de esto pero van saliendo algunos temas más.

New Year, new podcast. Rachele and Katherine decide to kick of the year drinking Egyptian wine and having a good chat for the first episode of their new endeavour, Not Dead Yet.

We have much to be grateful for this year – Patrons, the release of the , and all of you listeners! This is our yearly TG episode. This time we take the traditional pairings and offer some alternatives. You can stick with what you know based on our recommendations or go out on a limb. Either way, we are truly grateful for you, for your tolerance of our Beastie Boys and Hobbit references and for your continued support! Thank you!   Traditional Whites: Riesling Sauvignon Blanc Pinot Grigio Chardonnay Gewurztraminer   Alternative whites: Off-dry Riesling or Chenin Blanc Grüner Veltliner or Verdejo from Rueda Spain Fiano di Avellino, Falanghina, or Soave from Italy White Rhône blends with Roussanne, white Priorat (Spain), or pure Roussanne from a winery like Truchard in Napa or from Savoie (Chignin Bergeron)   If you want… Rosé: Go for something New World with more fruit character. The Provence styles are unpredictable so unless you have a producer you love, go New World   Sparkling: I prefer Champagne but Crémant (which we don’t mention but is a great option), Cava or American Sparkling will work, as will Cap Classique from South Africa. I’m less of a fan of Prosecco. I’m a big fan of drinking the bubbly with food rather than enjoying it just on its own.   Traditional Reds: Pinot Noir Zinfandel Syrah Beaujolais   Alternative Reds: Lighter Garnacha, Bobal, or Mencîa from Spain Austrian reds: St. Laurent, Zweigelt, Blaüfrankisch (as long as they are lighter and not too spicy) Lighter styles of Zinfandel like those from the Dry Creek Valley of Sonoma (we mention Nalle and Peterson as favorites) or Primitivo (still Zin!) from Puglia Pinot Noir but New World styles from Oregon, Santa Barbara, and New Zealand Cabernet Franc from Virginia, New York, and Loire Merlot, especially Merlot from the Right Bank of Bordeaux     Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!      Last Bottle    I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines is a fun way to discover the best wines at the lowest prices. They offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.  

A RicSCast legújabb adásában most pláne elkalandozunk, ugyanis egy nem szokványos dologról beszélgetünk! Azt a témát járjuk körül, hogy milyen az, amikor valakinek a munkája a hobbija? Vagy a hobbija a munkája? Mivel a sorozatnak tervezett téma első adása nagy siker volt, így nem volt kérdés, hogy folytassam, a vendég személye pedig adta magát és végül egy olyan beszélgetés lett belőle, ami minden várakozásomat felülmúlta. Vendégem: - Bobál Kati (Bobal Photography) Ha bármi észrevétel, hozzáfűznivaló, témaötlet van, azt a rics@ricsandgreen.hu címre küldhetitek! :) Ha szeretnéd, hogy több RicSCast készüljön, akkor támogasd az adást a patreon.com/ricscast oldalon! Köszönöm! :) Felvétel: Pataki László, Genezáret Stúdió Master: Gémes Norbert Intro zene: Fellegi Ádám Intro hangok: Big Daddy L, Nomad Marci, Paddy RicS: www.facebook.com/ricsandgreen/ ricsandgreen.hu Bobal Photography: www.facebook.com/bobalphotography/

Grabando desde la Expo Publicitas 2019 tenemos de invitado a Alonso Pelayo que nos platica sobre la uva boba y la D.O. Manchuela, además de compartirnos sobre sus vinos Olé. --- Send in a voice message: https://anchor.fm/winecoaching/message

Two Yanks (from California) and the Limey discussing Mallorca life, surfing, Freeclimb Solo- Alex Honnald, languages, accents, the Madeleine McCann documentary, a new book -The Number One Chinese Restaurant by Lillian Lee, sipping an impressive Spanish Rosé from an impressive Spanish grape, Bobal.Support the show (https://www.buzzsprout.com/210926/podcast/website)

Medical anthropologist Maria-Anne Moore as a guest with a good chat about Spanish Red Wine, Comfort reads, Michael Caine Autobiography, Paul Burston coming to Palma, Dog Poo, Anti-vax movement, Birthing  laws, The Monkees and more.Support the show (https://www.buzzsprout.com/210926/podcast/website)

There are so many different wines that are similar to the standbys most people know and love. This time, Ian Renwick, shop owner of www.jadedpalates.com in the U.K. (Devon but he ships all over the U.K.!), talks with me both about ideas for alternatives and vocabulary you can use to get even more alternatives locally. Another riff on vocabulary and expanding your palate, this is a must-listen!    Here are the wines we discuss with some vocabulary and alternatives, but I'd recommend looking at Ian's site: www.jadedpalates.com to get even more ideas of categories and vocabulary! 1. Sauvignon Blanc: Terms to describe: acidic, crisp, tart OR herbal and grassy OR tropical, OR minerally and tangy Alternatives: Vinho Verde from Portugal, Verdejo from Spain, Rousette from Savoie in France 2. Pinot Grigio: Terms to describe: Tart, neutral Alternatives: Pinot Blanc, Vernaccia from Italy, Ugni Blanc, Clairette, Vermentino 3. Chardonnay: Terms to describe: oaky, creamy, buttery, rich OR crisp, minerally, tart, citrus, not aromatic Alternatives: South African or Loire Chenin Blanc, Grenache Blanc/Garnacha Blanca, Fiano di Avellino, Etna Bianco (Burgundy alternative) 4. Merlot and Malbec: Terms to describe: Full and fruity, easy drinking, soft, unoaked, Malbec -- spicy Alternatives: Primitivo, Nero d'avila, Negroamaro, Valpolicella -- Italian varietals from warmer places, Bobal from La Mancha in Spain 5. Rioja: Terms to describe: Dusty, tannic, medium bodied Alternatives: For Elizabeth -- Bordeaux only, for Ian -- Garnacha, Bordeaux, Ribera del Duero, Toro, Navarra 6. Cabernet Sauvignon: Terms to describe: Dry, tannic, fruity, or earthy and dry Alternatives: For Ian -- other Cabernet, For Elizabeth - Douro, for both -- Uruguayan Tannat 7. Pinot Noir: Terms to describe: Earthy, spicy, acidic, tart, crisp, lightly tannic (Burgundy) OR ripe, red berry notes, full flavored, heavier (most U.S. Styles) Alternatives: for light styles: Zweigelt, Sankt Laurent, Blaufrankisch, Loire Cabernet Franc, Arbois, Spätburgunder. For heavier styles: Gamay, Grenache/Garnacha, Syrah   Thank you to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople      The Great Courses Plus  Who doesn't want to learn!? The Great Courses Plus makes you smarter and more well rounded. With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! For a free trial, support the show and go to my special URL www.thegreatcoursesplus.com/wine    HelloFresh! A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $60 off your first three boxes of HelloFresh, visit www.hellofresh.com/wine60 and enter WINE60. You won't regret it!

This is week three of our Spanish wine series and this week we are talking about the Valencia DO. The City of Valencia is Spain’s largest port and third largest city, located in the center of the Spain's east coast. It's also the name of one of five DOs located in the region of Valencia, which is the DO we are focusing for this episode. The Valencia D.O. was established in 1957 and is one of the largest in the Valencia region with around 45,000 acres of vines.   In this week's episode, we discuss: History of wine in Valencia Climate Sub-regions, their differences and their wine   Wine Recommendations Celler del Roure Cullerot 2016 - priced around $17. Certified Organic White wine blend of all native Spanish grapes: Pedro Ximénez, Macabeo, Tortosina, Malvasía, Verdil, Merseguera, and others The nose of this wine has a lot of clean, steely minerality aromas as well as lemon and white lilies. It’s dry with medium high acidity, medium body and flavors of lemon and white flowers The acidity is lively and dancing on your palate - like pop rocks but with burst of brightness instead of candy We were surprised by the floral aspect of this wine, we expected more fruit - reminding us of freshly washed laundry with floral scented fabric softener. You can purchase this wine here   Atance Bobal 2015 - priced around $15. This is a red wine blend of organic grapes - 85% Bobal & 15% Tempranillo The nose is interesting with aromas of cherry, dust, black pepper and black olive. With the cherries and dust I thought it was going down the Pinot Noir roadbut then you get hit with this pepper aromas. The once you taste the wine the  flavors are completely different from that of a Pinot Noir. It’s dry with medium tannins, medium acidity, and medium body with flavors of blackberry, leather, light drip coffee, olives It's a very Interesting combination of aromas and flavors - it’s savory but not in a mushroom, earthy way but more rustic in nature - definitely a Spanish Tapas wine, just don’t pair it with anything too vegetal. You can purchase this wine here   Sources: Wikipedia  Wine-Searcher Valencia DO Cellar Tours  Lens Gourmand Food and Wine  Valencia Wine Consulting 

On today's podcast Roque and Luke return to another Vino de Pago with DO El Terrerazo from Bodegas Mustiguillo: Mestizaje. It's also Roque's first foray into the world of the Bobal grape. The two stammering fools also talk about wine awards, sommeliers and their Last Supper wines.

Nueva edición #De12a2 Café y Cova, con Cova Morales, influencer gracias a su blog comoju.es, hoy hablamos con María José Peidró y Julián López, propietarios de Bodega Chozas Carrascal que nos hablan de los nuevos productos que están haciendo en ese precioso Pago, la línea de Origen Cosmetics, con la Bobal como protagonista y también del nuevo aceite de sus olivos casi centenarios, llamado Mirall de la Terra, además de la próxima inauguración en su bodega del Museo de la Etiqueta. Escúchalo aquí de nuevo!! y suscríbete al podcast del programa.

Edición 81 y penúltimo... #De12a2 con Paco Cremades. Hoy en nuestro Social Media con Pepe Romera invitamos al recién galardonado Javier Peris con el Premio Harold Weiss, único español en poseerlo. En nuestro espacio de la salud visual hoy nos trasladamos a Óptica Ciscar para hablar con Amparo Martínez de todo lo que allí puedes encontrar y te recordamos que si vas a Óptica Ciscar de parte de Gestiona Radio Valencia, tendrás un descuento del 15% en gafas de sol. En nuestro Café y Cova de la mano de Cova Morales de comoju.es, hoy con María José Peidró y Julián López propietarios de Bodega Chozas Carrascal y nos hablan de la nueva línea de productos realizados con la variedad autóctona Bobal, del nuevo aceite Mirall de la Terra y de la inauguración del nuevo museo de etiquetas en la Bodega. En nuestra sección de Valencia Creaktiva, Mariajo Montolio nos presenta a Heidi Gil de Setem organización que bajo el lema "Muévete y cambiaremos el mundo" no paran de trabajar. En el Musicocktail con Rafa Serra hoy invitamos al gran Bar Tender Iván Talens, que representará a la Comunidad Valenciana y Región de Murcia en el World Class Spain, que se celebra este lunes 22, Suerte Maestro!!. Y para finalizar nuestro programa de la mano de Bodega Chozas Carrascal en La Música de su Vida... Hoy Las 5 de... Adel & Jess, nuevo duo valenciano que ya ha conquistado México y NY, producidos por Nacho Mañó tendrán en breve su nuevo álbum. Escúchalo aquí!! y no olvides suscribirte a este podcast!!

Steve Cooper talks with Comic Nehl Bobal. Nehl started out with Steve in Philadelphia and they have remained close friends. He has toured the country extensively and has opened for Michael Bolton and Pat Cooper. He was nominated for a local Emmy for Comedy Writing in New Orleans, has been featured in Atlantic City Magazine and appeared on the series Show Me The Funny. He is currently working on an Animated Series and his One Man Show titled Flight of the Bobal Bee.