Podcasts about brouilly

DIMANCHE 01 JUIN 2025Emmanuel Ogereau - Domaine Ogereau (Val de Loire)Le Domaine Ogereau, situé à Saint-Lambert-du-Lattay dans la Vallée de la Loire, est une exploitation viticole familiale dirigée par Vincent et Emmanuel Ogereau. Avec 24 ha répartis sur plusieurs terroirs d'exception, le domaine produit des vins blancs secs et liquoreux à partir de Chenin blanc, ainsi que des vins rouges avec des cépages comme Cabernet Franc et Gamay. Certifié biologique depuis 2019 et en cours de certification biodynamique, il se distingue par son respect du terroir et son savoir-faire authentique.Guillaume Dumontet - Domaine des Fournelles (Beaujolais)Fondé en 1947 par François et Claudine Bernillon, le Domaine, situé à Saint-Lager sur 8 ha, produit des Brouilly, Côte de Brouilly et Beaujolais Villages. Depuis 2015, la relève est assurée par leur fille Mariannick et son mari Guillaume Dumontet, qui ont dynamisé le domaine avec l'essor numérique et l'élargissement de la gamme. Respectueux de l'environnement, le domaine est certifié HVE et en conversion bio, avec une viticulture manuelle et une vinification sur place.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

We're back losers, and now we're talking about the hot forges that built the world... Volcanos. This week, we're talking about smoke, maybe you'll enjoy it? ////LIST////Koutsogiannopoilos, Santorini, 2021//Holger Koch, Baden Spätburgunder, 'Kaiserstuhl,' 2022//Domaine de la Voûte des Crozes, Côte-de-Brouilly, 2014//// Support the show

SAMEDI 29 JUIN 2024Bertrand Minchin - Domaines Minchin (Val de Loire)Bertrand Minchin, viticulteur à Menetou-Salon depuis plus de 30 ans, cultive 17 ha de Sauvignon et de Pinot Noir sur des sols kimméridgiens. En 2022, son engagement pour une viticulture durable lui permet d'obtenir la certification en agriculture biologique. Que ce soit à la vigne ou à la cave, son travail est toujours soigné et respectueux du raisin. Depuis 2024, Bertrand est épaulé par ses filles Louise et Hortense. Ensemble, ils continuent de faire vivre la tradition familiale.Loïc Crespin et Fabien Pinguet - Domaine les Garçons (Beaujolais)Le Domaine les Garçons, fondé en 2018 par deux amis, Loïc et Fabien, repose sur une vision commune. Aujourd'hui, le domaine s'étend sur 7,13 ha de vignes certifiées en agriculture biologique et biodynamique. De ce terroir naissent des vins complexes et structurés, issus des trois prestigieuses appellations : Brouilly, Beaujolais-Villages et Beaujolais Blanc.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

SAMEDI 15 JUIN 2024 Guillaume Goujon - Domaine Dupré Goujon (Beaujolais)En 2015, animés par le désir de créer des vins à leur image, Guillaume et Sébastien Dupré décident de fonder le Domaine Dupré Goujon dans leur région natale. Niché au cœur du Beaujolais, le duo cultive aujourd'hui 15 ha de vignes dans une démarche agroécologique et biodynamique en Appellations Côte de Brouilly et Beaujolais Villages.Pascal Dubois - Champagne Devaux (Champagne)Installée au cœur de la Côte des Bar, la Maison de Champagne Devaux élabore avec passion et savoir-faire depuis le milieu du 19ème siècle des champagnes de caractère. Fondée par les frères Jules et Auguste Devaux, elle a ensuite été dirigée par trois femmes de talents avant d'être confiée en 1987 au groupe vinicole Union Auboise. Aujourd'hui, ce sont plus de 100 vignerons coopérateurs qui œuvrent avec passion pour produire des champagnes d'excellence.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

This week on Seasoned, we're talking with people connected to our state's libraries who mix their work with a passion for food, drink and community. The downtown branch of the Hartford Public Library may be closed for renovations, but that hasn't stopped Andréa Hawkins and Doug Barber from opening up a coffee shop on the light-filled first floor of the library. They talk with us about how the shop fosters community. And, pairing wine with cheese and charcuterie is too obvious. What wine might pair with Virginia Woolf's Orlando? How about Madame Bovary or Anna Karenina? Shannon Barillari, of the Russell Library in Middletown, talks with us about how she pairs wine with books. Plus, how does Youth Services Librarian Kristen Slepecki get kids excited about the library's Teen Test Kitchen program? "I bribe them with food," she says. "Sugary treats are, for sure, the way to go." We talk with Kristen and Christine Michaud, the Durham Library's director, about the intrinsic value of the library's Cookbook Club, which is part book discussion, part pot luck. Also, some city and town libraries in our state have what's called a Library of Things. Home cooks, ask your librarian if you can borrow a Barbie cake pan, cookie cutters, an air fryer, rice cooker or pizza oven! Bridget Quinn, President and CEO and Head Librarian at the Hartford Public Library describes the awesomeness of the Library of Things. GUESTS: Andréa Hawkins and Doug Barber: Co-owners of Berkins on Main, the coffee shop on the first floor of the Hartford Public Library. They also own Berkins Blend Cafe in Glastonbury, Conn. Shannon Barillari: Head of Digital and Emerging Technologies, Russell Library, Middletown, Conn. Christine Michaud: Director of the Durham Public Library and the leader of the library's Cookbook Club. Kristen Slepecki: Youth Services and Teen Librarian at the Durham Public Library. She runs the Teen Test Kitchen program, where teenagers participate in fun taste tests and make edible experiments. Bridget Quinn: President and CEO, and Head Librarian, of the Hartford Public Library. Interested in the book and wine pairings Shannon Barallari suggests? The Guest by Emma Cline - Bajta Kerouac by Ann Charters - Château Redortier, Beaumes de Venise  Madame Bovary by Gustave Flaubert and Anna Karenina by Leo Tolstoy - Chateau Thivin (producer) Cote de Brouilly (one of the twelve appellations in Beaujolais) – Les sept vignes T. R. The Last Romantic by H.W. Brands (Teddy Roosevelt Biography) - Elijah Craig Small Batch Kentucky Straight Bourbon Whiskey Orlando by Virginia Woolf - Bodet-Herold Crémant de Lorie Physis This show was produced by Robyn Doyon-Aitken, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, and Meg Fitzgerald. Scout Raimondo is our intern. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Welcome to our sixth podcast episode!Raw, unfiltered with plenty of sediment.Questions this week:* 4 min 51 Which price point do we think you start to get more from wine?* 9 mins 52 Our initial thoughts about Majestic potentially taking over Vagabond.* 12 mins 38 Perfect wine to pair with an Easter egg.* 15 mins 52 What is in our glass today?* 19 mins 43 What do we think of the region where this wine comes from?Will's wine of the week:Morgon Cuvee Corcelette, 2020, Jean FoillardLuke's thought of the week:Deep listeningReferences:Bush Vine - a way of growing a grapevine. No training.Coravin - wine preservation system.Vagabond X Majestic - Majestic to buy all or part of Vagabond.Vagabond - London centric wine bar chain.Recioto della Valpolicella - sweet version of Amarone della Valpolicella - an iconic Italian wine.Banyuls - French wine region..Sancerre - French wine region.Bordeaux - French wine region.Malbec - grape variety.Primitivo - grape variety.Canace Nero di Troia - wine from Puglia, Italy.Morgon Cuvee Corcelette, 2020, Jean Foillard - available to buy.Gamay - grape variety.Beaujolais - wine area just south of Burgundy, France.Burgundy - highly regarded wine region in Eastern France.Pinot Noir - grape variety.Intracellular Fermentation - wine-making procedure.Interstellar - must watch movie.Georges Duboeuf Fleurie - available at Sainsbury's.Louis Jadot Beaujolais Villages - available at Tesco.Moulin-à-Vent - one of the 10 Beaujolais Cru's.Cru's, Grand Cru, Premier Cru - different quality levels of vineyards.Morgon - one of the 10 Beaujolais Cru's.Fleurie - one of the 10 Beaujolais Cru's.Brouilly - one of the 10 Beaujolais Cru's.As always please like, share and comment.Stay Corked - Luke & Will This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit lukeflunder.substack.com/subscribe

Retrouvez Béatrice Dominé, oenologue chez dVine et Laurent Derhé - Meilleur Ouvrier de France Sommelier, pour explorer les trésors du Beaujolais au-delà du Beaujolais Nouveau !

In this episode, host Robert Tas and certified sommelier Michaela Quinlan explore the wine list of the renowned Italian restaurant, Pasquale Jones. Situated on the corner of Mulberry and Kenmare Streets in Manhattan's Little Italy, this establishment offers authentic Italian cuisine and a sophisticated wine list that is sure to please both the palate and the pocket. Michaela shares pairing suggestions and identifies tasting notes on a few select bottles, including orange wines. Key points include: 2017 Molettieri Aglianico, Taurasi, Campania  2020 Jean Claude Lapalu Cote de Brouilly, Beaujolais 2013 Cascina Baricchi Riserva Barbaresco, Italy For more information on today's episode and the wines you love to love, visit www.corkrules.com.

Sommer sommer sommer! Så skal der let og frisk vin i glassene, og det kan de røde også godt imødekomme. I denne varme sætter vi virkelig pris på Beaujolais. Disse vine fra den sydlige del af Bourgogne planter markblomster og friske sommerbær på din tunge er elegante og saftige - mums! Vi kaster os ud i hele fem forskellige vine fra Beaujolais - og de spænder lige fra de lette, prikkende og florale til de mere fyldige, juicy og tertiære og et par stykker af dem har endda gemt en lille mus i flasken...

Cette semaine, Nadia et Patrick s'affrontent dans un combat de la bouteille. Il s'agit cette fois d'un combat à armes égales entre deux vins blancs de la même gamme de prix. Aussi, on vous fait des suggestions de vins gourmands et qui, une fois ouverts, disparaitront le temps de cligner des yeux.   Vins du combat  Château de Camarsac Entre-Deux-Mers 2021, Bordeau, France  19,40$ - SAQ code15135784 – 12%  Donnafugata Anthìlia Sicilia 2021, Italie  19,15 - Code SAQ10542137 – 12,5%  Suggestions:  Nadia  Jean-Paul et Charly Thevenet, Morgon Tradition 2020, France  27,44 $ - Code SAQ 14815260   Château Revelette, Coteaux d'Aix en Provence rosé 2022, France 21,20 $ - Code SAQ 13212002 – 12,5 % – Biologique  Patrick  Christophe Pacalet, Les Labourons 2021, Fleurie, France  33,25 $ - Code SAQ 14296851 – 12,5%  Jean-Claude Lapalu, La Croix des Rameaux 2021, Brouilly, France  41,25 $ - Code SAQ 15128710 – 12 %  Mathieu  Château d'Épiré Savennières Cuvée Spéciale 2017, France  41,00$ - Code SAQ 14960002 – 13,5%  Château La Lieue 2019, Provence, France  15,50$ - Code SAQ605287 – 13% Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Cette semaine, Patrick et Nadia s'affrontent dans le premier combat de l'année. Un vin rouge élégant aux gros bras affronte un vin charmeur. Qui gagnera? Aussi, on vous fait nos suggestions de la semaine!  En dégustation :   Château de Maligny, Chablis Premier Cru Homme Mort 2021, France  41,75 $ - Code SAQ 872986 - 12,5 %  Suggestions  Nadia  Carvalho Martins, Pacto Douro 2020, Portugal 17,70 $ - Code SAQ 14491251 – 13 % - 1,4 g/L   La Demoiselle de Sigalas, Bordeaux 2016, France  22,50 $ - Code SAQ 14161243 – 13,5 % - 2,7 g/L      Patrick  Vermouth Guerra Reserva   23,45 $ (1 litre) – Code SAQ 13454482 – 15 %    Château Cambon, Brouilly 2021, France   33,50 $ - Code SAQ 13385931 – 12,5 %    Mathieu  Clos Bellane la Petite Bellane Côtes du Rhône Villages 2019, France  20,95 $ - Code SAQ14559500, 14%  Yann Chave Crozes-Hermitage Le Rouvre 2020, France  46,25$ - Code SAQ15082723, 13,5%  Combat des vins:  Les Laquets, Cahors 2019, France 43,75 $ - Code SAQ 10328587 – 13,5 % - 1,6 g/L  Contino, Rioja Reserva 2017, Espagne  29,95 $ - Code SAQ 12347159 - 14 %   Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Dad shares Domaine Durban Beaumes de VeniseMarie shares Natura Pinot NoirJosh pours Bianca Vigna Prosecco, Selbach Incline Riesling, Granbazan Albarino, Darting Pinot Meunier, and Guy Burton Cote du Brouilly

Cette semaine, les Méchants Raisins reçoivent Bastien Collard de la prestigieuse maison de Champagne Pol Roger, l'une des seules restées strictement familiale. C'est l'occasion de boire du Champagne bien sûr, mais aussi d'entendre des anecdotes incroyables sur cette entreprise qui possède 170 ans d'histoire et maintenant près de 9 km de caves! Et on vous fait nos suggestions de la semaine!  Suggestions  Patrick  Faustino I, Gran Reserva 2011, Rioja, Espagne  30,50 $ - Code SAQ 10483026 – 14 % - 2 g/L  Georges Descombes, Brouilly 2020, France  32,00 $ - Code SAQ 12494028 – 12,5 % - 1 g/L  Nadia  La Marchigiana, Criolla Chica 2020, Vino Natural Ancestral, Mendoza, Argentine 25,05 $ - Code SAQ 14917881 – 12,5 % -

Duck welcomes esteemed sommelier Amanda Smeltz and pioneering natural wine journalist Aaron Ayscough for a scintillating conversation obout the Beaujolais. Amanda and Aaron are basically the most interesting voices in natural wine right now, so it's crazy we're not charging you to listen to this. Please buy The World of Natural Wine at your local bookstore and subscribe to Aaron's Substack (https://substack.com/profile/15653834-aaron-ayscough). While you're doing online things, buy Amanda's book of poetry, Imperial Bender. (https://www.amazon.com/gp/product/0984496157?pf_rd_p=d1f45e03-8b73-4c9a-9beb-4819111bef9a&pf_rd_r=J6Y1SQQ60V41SF1F0KPD). Also, I guess, get ready for Issue 4 of the zine. ////LIST////Kalche, Apple Piquette, “Lenticularis,” NV//Bernard Vallette, Beaujolais, ‘Quatre Saisons,' 2021//Selene, Beaujolais, ‘Cuvee de Printemps,' 2021//Frederick Aublanc, Brouilly, ‘Les Hauts de Huire,' 2020//Christian Ducroux, ‘Expectatia,' 2020////Support the show

We asked Dan's Head of Fine Wine Andrew Shedden what wines are on trend for summer. The key things are whites with "tension and texture" and "brighter and lighter" reds. Andrew brought in a bunch of wines which include some new favourites for us - and for as little as $17! What Andrew's drinking: AR Lenoble Champagne Cuvée Intense NV $70Wines tasted:Belardent Picpoul de Pinet $18 Domäne Wachau Terrassen Federspiel Grüner Veltliner $28Carranco Etna Bianco Villa dei Baroni $70Mandrarossa Costadune Frappatto $18The Ethereal One Fleurieu Grenache $17Mommessin Grandes Mises Côte de Brouilly $27

Another energetic, entertaining show with Serge!   Serge Doré with his daughter Gabriele. Photo: JoAnn Actis-Grande Portsmouth Herald Serge Doré, importer of French wine (and American via Quebec…he's a man of many identities and a worldliness we can only aspire to!) and popular podcast favorite, joins us to talk about Beaujolais, one of his favorite regions. Like all the French regions with which he works, Serge has seen the ups and downs of Beaujolais and has stuck around through a lot in working with the producers here. In the show, Serge takes us through the evolution of the region. He details the rise and fall of the Beaujolais Nouveau craze, the aftermath, and the outstanding recent history of the region. He shares stories of producers he imports and gives us inside dirt.   Here are the topics we cover: Serge began working in Beaujolais in 1979. He tells us about the region then and what it was like to meet the famed Georges Duboeuf and learn about Beaujolais from him.  We discuss the phenomenon of Beaujolai Nouveau and how it was the rise and fall of the region (and how the crus are responsible for the rebirth of Beaujolais).   We discuss the three main areas of Beaujolais: the basic Beaujolais AOP in the south, the Beaujolais-Villages AOP, mainly in the north, and the 10 Beaujolais Crus, all in the north. We discuss why soil and location matters so much in this area of the world and give ideas on the character of some of the crus: Regnie, Saint-Amour, Chiroubles, Brouilly, Cote de Brouilly, Fleurie, Chenas, and Julienas, Morgan and Moulin-a-Vent Older map from Beaujolais.com Serge describes the scenery, culture, and people of Beaujolais in a way only he can! It sounds like we all need to get there ASAP!   Serge opines on how Burgundy and Beaujolais are different and the relationship between them.   We discuss Serge's producers in Beaujolais and how they are part of the exclusive Terroirs Originels group (list of producers is here). His portfolio includes: Jean-Michel Dupré, Lucien Lardy, Laurent Gauthier, Pascal Aufranc, and Patrick Tranchand (you can get them in New Hampshire and Massachusetts or order them online) This is a DELICIOUS wine!!!    We discuss the dynamic producers of Beaujolais, how they are coping with climate change, and Serge's advice for enjoying beautiful Beaujolais! Go to Serge Doré Selections to learn more and find out where you can get these beautiful wines! ____________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

SAMEDI 28 MAI 2022 Guillaume Mastellotto - Les Bienheureux  Passionné par le développement des marques, Guillaume a travaillé 12 ans chez l'Oréal avant de rejoindre l'aventure de cette société innovante en 2019 en prenant le poste de directeur commercial. Lancée en 2015, par Alexandre Sirech et Jean Moueix, l'entreprise « Les Bienheureux» secoue le marché des spiritueux en créant et distribuant des produits innovants. Guillaume commercialise une large gamme de vins et spiritueux parmi lesquels on trouve le whisky Bellevoye, leader des whiskies français en chiffres d'affaires et le rhum premium El Pasador De Oro, marque la plus médaillée du monde du rhum. L'entreprise a pour ambition de devenir une véritable référence dans les domaines des vins et spiritueux. Pour gagner cette place, l'innovation et le développement sont au cœur des préoccupations de Guillaume et ses équipes. « Les Bienheureux» n'ont pas fini de nous surprendre car de nombreux projets sont en cours dont par exemple la création d'une distillerie de rhum en Amérique Centrale, entre Caraïbes et Pacifique ou encore une nouvelle boisson au thé avec 5% d'alcool.    Jean-François Pegaz - Bienvenue en Beaujonomie Ce domaine est une véritable histoire de famille : en 1971, la grand-mère de Jean-François créé le domaine du Baron de l'Ecluse sur le Mont Brouilly. Après avoir sillonné le globe, Jean-François rejoint la propriété familiale en 2013 et est aujourd'hui à la tête de 14 ha de vignes en Crus Brouilly et Côte de Brouilly. Son objectif permanent est de mettre en avant la beauté du vignoble du Beaujolais avec passion. Une belle offre oenotouristique est proposée tout au long de l'année avec des visites, des concerts de jazz, des pique-niques dans les vignes et même la possibilité de louer un gîte en plein cœur du domaine. Jean-François fait partie de ces vignerons qui font du Beaujolais une appellation très dynamique. Il viendra d'ailleurs nous parler de la 3ème édition du festival « Bienvenue en Beaujonomie » qui se déroulera du 17 au 19 juin prochain. Ce rendez-vous incontournable rassemblera une cinquantaine de domaines, caves, chefs qui ouvriront leurs portes pour proposer des repas gastronomiques, dégustations et autres animations permettant de découvrir le terroir du Beaujolais et ses vins.  

In this episode, host Robert Tas and certified sommelier Michaela Quinlan explore the wine list of the renowned Italian restaurant, Pasquale Jones. Situated on the corner of Mulberry and Kenmare Streets in Manhattan's Little Italy, this establishment offers authentic Italian cuisine and a sophisticated wine list that is sure to please both the palate and the pocket.  Wines reviewed include: Cantine Barbera, Grillo 2019 from Sicily Molettieri Aglianico 2017 from Taurasi, Campania Jean Claude Lapalu Cote de Brouilly 2020 from Beaujolais For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Berlin, le 21 novembre 2021.  « Les Français qui parlent aux Français du bout du monde » ne boivent pas que de l'eau ferrugineuse, c'est bien connu. Dans leur culture, dans leur âme, les merveilleux produits du terroir gaulois restent toujours bien présents. Ils les connaissent, mieux encore, ils les font connaître autour d'eux dans leur pays d'accueil où ils réalisent leur promotion et favorisent leur exportation.  C'est dans cet esprit, fidèle à une tradition qui remonte à plus de 50 ans, que l'UFE-Berlin a célébré dignement au Mess Sergent Brocard dans notre ancien quartier, haut lieu français pendant plus d'un demi-siècle, ce rendez-vous 2021.  Le succès de cette soirée était au rendez-vous. Les membres de l'UFE n'ont regretté qu'une seule chose, que les mesures sanitaires aient limité le nombre de participants.  Xavier Doucet, président de l'UFE-Berlin, a accueilli le 18 novembre ses ouailles mobilisées pour la circonstance avec leurs invités parmi lesquels d'autres expatriés francophones : Belges, Québécois, Marocains, Libanais, pour ne citer qu'eux, toujours présents lors de ces rencontres auquel s'est joint Luis, un jeune Hondurien le 14 juillet dernier… Et bien sûr parmi lesquels de nombreux Allemands qui année après année honorent le Beaujolais nouveau en le comparant avec des « connaisseurs ».  La présentation du nouveau crû a été magistralement faite par Anne Zadikian, membre de la Confrérie, venue de Hanovre en voisine dans un magnifique costume. Une femme qui maîtrise parfaitement l'allemand et qui a réponse à toute question sur l'arôme, le cépage ou les qualités des douze vins qui sont la fierté du vignoble. Et qui chante Fanchon en transformant en chœur les membres de l'UFE-Berlin… In vino veritas et cantus !   Alors comment le crû de ce Primeur 2021 a-t-il été jugé par les intéressés ?   Les avis « autorisés » pour ne pas dire « les palais les plus exercés » ont trouvé que « la cuvée 2021 ressemblait beaucoup aux cuvées des années 1980-1990 :  le vin est plus frais, plus léger, avec une teneur en alcool ne dépassant pas les 12 degrés. Avec des arômes de framboise ou de fraise qui caractérisent le cru », un vin, qui plus est, doté d'une belle robe rouge vif, aux saveurs fruitées, de quoi accompagner à merveille nombre de spécialités de la gastronomie française… Autant de qualités recherchées par les Allemands et les Polonais qui préfèrent les vins qui ne sont pas trop riches en tanin.  Dans la « famille Beaujolais », il n'y a pas que le Primeur ou le Beaujolais-villages, il y a aussi des pépites comme le Brouilly et le Côte de Brouilly, le Chénas, le Chiroubles, le Fleurie, le Juliénas, le Morgon, le Moulin à vent, le Régnié ou encore le Saint-Amour. La plupart de ces vins sont connus et très appréciés des Allemands et on ne les fera pas changer d‘avis.  En Pologne voisine, à Gdansk et à Varsovie l'UFE a également fêté l'événement. Un jeune compatriote d'origine toulousaine, Gaël Lefay s'est expatrié à Gdansk où il est devenu importateur de vins et de produits du terroir français. Gaël qui travaille pour une grande enseigne française connaît bien le marché, les goûts des Polonais qui ont retrouvé en 2009 le droit d'acheter dans leur pays du vin issu de raisins polonais... En l'espace de quelques années, les vignerons polonais se sont lancés avec enthousiasme dans la production avec des résultats déjà appréciables dans les vins blancs. Il faut dire aussi qu'il faut des années pour qu'un terrain offre le meilleur de lui-même et que les températures hivernales froides les ont conduits à créer des cépages hybrides pour mieux résister aux sévères conditions météo. Et les Français les ont conseillés utilement.  Parmi les souches hybrides les plus populaires cultivées en Pologne, citons, entre autres, « le Solaris, le Regent, le Rond-point, le Johanniter, l'Hibernal, le Seyval blanc, le Vidal, le Leon Millot, le Cabernet Cortis, le Chaunac et… le maréchal Foch. »  Les Polonais comme les Allemands aiment les produits français et ces moments de convivialité les rassemblent régulièrement. Alors il ne reste plus qu'à se donner rendez-vous l'année prochaine et en attendant de vérifier – pour être sûr de ne pas nous tromper – que ces vins sont toujours dignes de leur excellente réputation.   Après le rugby, le Beaujolais nouveau : pas moyen décidément de prendre en défaut mon compère palois Jean-Michel Poulot ! Dans le domaine viti-vinicole, là encore, ses connaissances sont solides…   Joël-François Dumont 

Guillaume Dumontet C'est en 2015 que Guillaume, avec son épouse Mariannick, reprend le Domaine de ses beaux-parents. Entrepreneur en travaux publics pendant 10 ans, il décide de se reconvertir et apprend donc le métier de vigneron au côté de son beau-père. Depuis 6 ans, il consacre toute son énergie au développement de ce domaine de 8 hectares et les résultats sont là avec ses cuvées parcellaires de Côte-de-Brouilly et Brouilly qui représentent bien la qualité et l'identité de leurs terroirs. Le couple apporte une touche de nouveauté et de modernité à ce joli domaine et leur objectif est de constamment le faire progresser. En 2020, Guillaume obtient la certification HVE sur la totalité du domaine. Côté vendange, tout le travail est réalisé manuellement ce qui permet de sélectionner les meilleurs raisins. Et ce couple ambitieux ne s'arrête pas là, ils ont créé des cuvées spéciales avec des étiquettes dessinées par des artistes ! Et vous pouvez retrouver ce domaine original lors des Vendanges de Montmartre à Paris !   Tristan Le Lous Tristan Le Lous a repris la Château Cantenac-Brown avec son père Hervé et ses frères Brillac et Guirec en 2019. Ce Grand Cru Classé fondé en 1806 par John Lewis Brown, négociant écossais et grand amateur de vin, se reconnait facilement grâce à son architecture unique de style Tudor qui marie parfaitement la brique et la pierre. Tristan partage la même vision que le directeur de la propriété José Sanfins, c'est-à-dire poursuivre et intensifier la démarche qualitative et environnementale initiée précédemment. C'est notamment ce qu'il fait avec le projet de construction d'un nouveau chai entièrement éco-responsable. Ce projet a été confié à Philippe Madec, architecte engagé et pionnier de l'éco-responsabilité. Construit uniquement en terre crue et bois massif brut d'Aquitaine, à la pointe de l'innovation en matière de stockage du vin, ce chai représente une prouesse technique unique au monde en termes de respect de l'environnement !  

Beaujolais is a unique, standalone wine region in central eastern France. Sandwiched between southern Burgundy (the Mâconnais) and Lyon (where it is their preferred wine), these wines and this terroir is like no other on earth. With high elevation from the western Massif Central, east and south-facing slopes, these wines get ripe over a long growing season with good diurnals. The unique pink granite and weathered granite sand, along with mineral rich soils of the northern section of Beaujolais, aren’t something you’ll easily find elsewhere in the wine world. In addition, nowhere else in the world specializes in the Gamay grape. Source: www.beaujolais.com This grape’s expression in the 10 Crus of Beaujolais – whether it be like iris and violets, tart cherry, blackberry, mineral or intense spice – is always surprising and refreshing due to the high acidity of the wines. The quality for price can’t be beat and as producers embrace traditional vinification rather than carbonic maceration (used in Beaujolais nouveau, which is declining) the wines continue to improve and show what Gamay and the Beaujolais region are capable of. We give you all the details you need to seek out these splendid, undervalued gems.   There are 12 Appellations in Beaujolais: 10 Cru and 2 regional appellations   Beaujolais/Beaujolais Superiéur are regional appellations. These wines are mainly (99%) red of Gamay. They are required to have a minimum of 10% alcohol (not very ripe!) and are generally made via semi-carbonic maceration. These wines can be red or rosé. The reds taste like red grapes, cranberry, cherry, banana, candied pear, and are light in color, light in tannin and high in acidity. 1% of Beaujolais AOC wines are simple whites of Chardonnay. Added designations: Superiéur: The wines have lower yields, and 0.5% more alcohol. You can only use this designation for reds. 30 specific village names can be added to the Beaujolais AOC or Beaujolais Superieur Nouveau/Primeur: released the third Thursday of November, made through carbonic maceration, these wines represent 2/3 of the Beaujolais AOC. All are hand harvested to keep the whole grapes for carbonic maceration   Beaujolais Villages are from 38 specific villages that are deemed extremely high quality and can also be red or rosé although they are mainly red.  These reds are darker in color and less grapey than basic Beaujolais. They have red and black berry, mineral, and spice notes, with more tannin and strong acidity.  Some of these wines are made without carbonic maceration and are more serious wines with complexity, although Villages can be sold as Nouveau as well.    Beaujolais Villages Blanc are 100% Chardonnay and are concentrated in flavor, similar to the wines of Mâconnais.    Crus: The 10 best of Beaujolais All wine is 100% Gamay. The pruning methods, vine density and yields are specified by commune. All grapes for the Crus are hand-harvested, most of it is hand-sorted. The best of these wines are transitioning from carbonic maceration to traditional red wine fermentation. The minimum required minimum alcohol is 10%. Although “Cru de Beaujolais” must be somewhere on the label, it is generally in very small print, so you need to know the names of the Crus to find them!   The Crus also have special vineyard sites, or climats, which you will see on the bottle and should seek out. Because so few people are familiar with these wines, they are incredibly affordable, with great examples costing less than US$30!   From north to south, as we discuss in the show, the Crus are: Saint-Amour, Juliénas, Chénas, Moulin-á-Vent, Fleurie, Chiroubles, Morgon, Régníe, Côte de Brouilly, Brouilly Source: www.discoverbeaujolais.com In groups by style, here are the descriptions of each… Light -Medium Bodied: Chiroubles These wines are floral, with iris, violet, and peony notes. They also have red berry and baking spice aromas and flavors with a light body and the famed “Glisser en bouche” – glides down the throat – quality. These wines ages 2 to 5 years.   Medium-Bodied Saint -Amour is made in two styles. Style 1: Light, fruity, grapey, peachy, and like violets/flowers. Acidic and should be consumed within a year or two of vintage. Style 2: Medium-bodied, slightly tannic, with sour cherry, ginger, baking spice and a savory, earthy quality that is like Pinot Noir with age. The best can age 10 years.   Fleurie is elegant and silky with iris, violet, rose, red fruit, and peach aromas and flavors. Fleurie wines can be soft or more substantial with dark fruit notes. They can age up to 5 years Source: www.beaujolais.com Brouilly is fruit-driven with plum, red berry, cherry notes and sometimes mineral notes. They are have softer tannins and can age 3 to 5 years.     Medium- to full-bodied: Cote de Brouilly is sourced from the high-altitude areas within Brouilly. The wines are more robust in body with blackberry, plum, fresh grape, iris flower, and black pepper notes. They have strong acidity and mild tannin. They taste better after 4 to 6 years.   Juliénas is highly aromatic with sweet and tart red berry, violet/dark flower, cinnamon, peach notes, and a mineral earthiness. They have great acidity and can age 6 to 10 years.   Full-bodied: Chenás is floral with peony and rose aromas. It has a special spicy, woodsy quality, regardless of whether it has been in a barrel. Chénas has some tannin and is ageworthy – it can age 8 to 10 years.   Moulin-a-Vent is the King of Beaujolais; the pinnacle of the region. When it’s young, it’s like violets, cherries, and plums with a mineral, earth note. With age (the wines improve over 10 or more years), these wines become more like Pinot Noir - Indian spice, sandalwood, and earth.  They are balanced with good tannin and acidity. Source: www.beaujolais.com   Morgon is the longest lived of the Cru, with aging potential of 5 to 20 years. These wines are full-bodied and powerful with black cherry, peach, plum, and violet. Their tannin, flavor, and acidity allow them to evolve and with time, get earthier (like truffles) and spicy (like licorice or mellow spice), and the texture is velvety. “Morgonner”, or to “Morgon” is a local word that describes how these wines evolve.   Régníe is full-bodied but not as ageworthy as the others in this category. The wines taste like tart cherry, raspberry, red currant, plum, blackcurrant, blackberry aromas. Acidic, mineral, spice, some tannin   Food for heavier styles:  Steak, mushroom-based dishes, eggplant-based dishes with herbs and pepper, strong cheeses, pizza with meat toppings, tuna, salmon, lentils, black bean burgers, and anything with garlic.   Food for medium to light styles:  Brie, anything with garlic, salmon, cod with garlic based sauces, turkey burgers with savory notes, dishes with scallion/onion as a main flavor, Thanksgiving fare, bacon dishes, pork with fruit glazes (fruitier wines).   If you have not tried these splendid Cru, go out and get the one that sounds the best to you immediately. These are wines to discover. Once you do, you’ll drink them forever!   ________________________________________________ Thanks to our sponsors: 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      Wine Access   Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps.   Sources: https://cluboenologique.com/story/welcome-to-the-new-burgundy-chablis-out-beaujolais-in/ https://www.beaujolais.com/en/ https://www.discoverbeaujolais.com/

Springtime is here and the weather is finally getting nice enough for picnics! So what wines should you have in your picnic basket? Join me as I discuss 2 perfect wines for springtime - Gamay and Viognier. These aromatic wines both have amazing floral notes that complement this season so perfectly. Listen now to learn more about these two varietals and why they are perfect for your next picnic! Want to know why Little Red Riding Hood was drinking wine? You'll have to listen to find out! And don't forget to subscribe to the show so you never miss an episode! Want a personalized pairing for your next picnic menu? Send me an email Sarah@thewineceo.com or send me a private message on my website thewineceo.com.  --------------------------------- Show Notes: 10 Villages in the Beaujolais Cru: Morgon, Brouilly, St. Amour, Julienas, Chenas, Moulin-a-Vent, Fleurie, Regnie, Cote de Brouilly, and Chiroubles Great grocery store Beaujolais to try: Louis Jadot & Georges DeBoeuf Try a Viognier from the Northern Rhone (Condrieu and Chateau Grillet), California (Paso Robles is awesome), or Australia (Barossa Valley). Some great viognier to try: Sobon Estate (CA), Yalumba (Aus), Michel Gassier Les Piliers (FR) If you try a Gamay or a Viognier this spring, be sure to snap a picture and tag me on social! @thewineceo  

Pour ce premier épisode, nous cheminons sur les côtes escarpées du mont Brouilly pour y retrouver Jonathan Buisson. Après plusieurs années dans l’économie sociale et solidaire à Paris, Jonathan et sa tribu élargie sont de retour au bercail et à la terre. S’en suit une formation à Davayé. Avant de prendre la suite en 2019 de ses beaux-parents au domaine Les Roches Bleues sur les pentes de Brouilly. Les manches relevées, les mains dans le terroir, il entame la conversion des vignes en agriculture biologique et poursuit la transition entamée vers l’agroécologie. Nous le retrouvons sur la parcelle Les Trois Loups, qui a donné son nom à sa première cuvée nature. Dernier jour de taille. Au bout du rang, c’est la quille. Nous sommes fin mars. Quelques jours avant un gel sournois d’avril, revanche d’une nature amère... Celle de Jon’ est un mélange d’optimisme et de pragmatisme. Un caractère nourri de convictions, en l’agroécologie notamment, et d’une foi inaltérable dans le pays beaujolais et ses atouts. Un enfant du Paradis, assurément. ++++ Prise de son et montage : Arnaud Bertrand Musique : Laurent Le Coustumer / Matthew Halsall, Colour Yes

  www.chezvalerie.us Open Your Gifts - Price Pritchett tells us and what are your gifts?  Your talents and as Mary Morrissey, Bob Proctor and Price Pritchett instruct us - your Higher Faculties are also Gifts. www.protchettnet.com  Your imagination is essential to discovering your talents. Tyler Perry shares with us his use of imagination in this video https://youtu.be/6kCIyph2ANU Simone Biles, our four time Olympic gold medal winner, is a world champion gymnast   She unfortunately, also had an abusive gymnast coach. Here's her video https://youtu.be/K4b9KsrXAD8 Never let your present day circumstances stop your DREAMS is what both achievers teach us. Kundalini yoga teaches us to let go.  When you let go, the past stays behind you. Even more important is to forgive.  That's a quantum leap. www.hariprakaash.com my virtual yoga teacher. Wine- CHILLED red wines are on the menu now: Cru Beaujolais; Saint Amour and Brouilly, Lambrusco and homemade sangria. Mary Morrissey 8 Spiritual Secrets to More Abundance  EVERGREEN MASTER CLASS 8 spiritual secrets to multiplying your Abundance http://lifemasteryinstitute.com/go/aff.php?p=vahail&w=8SS_EVG_AMC-EM  

  Wir trinken (Holgi sogar mal wieder zuviel) Château Cambon – Beaujolais 2019, Domaine des Terres Dorées – Côte de Brouilly 2019, Domaine Lapierre – Morgon 2019 und reden unter anderem über Crispies, den Spätlesereiter, Bourgogne Passetoutgrain. Detail und eine Bezugsquelle gibt’s bei Christoph, und die nächste Live-Sendung gibt’s am 14. April 2021 ab 20:30 Uhr.

  Wir trinken (Holgi sogar mal wieder zuviel) Château Cambon – Beaujolais 2019, Domaine des Terres Dorées – Côte de Brouilly 2019, Domaine Lapierre – Morgon 2019 und reden unter anderem über Crispies, den Spätlesereiter, Bourgogne Passetoutgrain. Detail und eine Bezugsquelle gibt’s bei Christoph, und die nächste Live-Sendung gibt’s am 14. April 2021 ab 20:30 Uhr.

Paradigms are limiting beliefs, but we can also have good paradigms. If you find yourself saying "I can't, I don't " change those words to "I CAN,  I AM." Remember that thoughts become things, which in turn produce feelings. Those feelings create a vibration, that vibration creates an attraction.  Therefore attract the GOOD. Kundalini Yoga - instructions and the reasons WHY you will want to incorporate a cold shower in your daily routine. brrrrrr Wine -Cru Beaujolais- one of my absolute favorites- Morgon and Julianas - big, masculine wines, Fleurie and Brouilly- feminine, floral, luscious. Two of my favorite wine stores are Mazzaros in St. Petersburg and West Palm wines in Ybor City.  Great selections at both places. Highly recommended. Send me an email vahail1956@gmail.com for more information or visit my website www.chezvalerie.us

Discover the Beaujolais Wine Route, 85 miles of bucolic scenery with picturesque villages, historic landmarks, casual bistros and hundreds of wine estates, many open to the public. Beaujolais is divided into 12 AOCS: Beaujolais and Beaujolais-Villages to the south and 10 smaller crus. Considered the gems of Beaujolais wines, the crus include: Brouilly, Côte de Brouilly, Fleurie, Chenas, Chiroubles, Régnie, Julienas, Morgon, Moulin-A-Vent, and St. Amour. Each is unique.www.beaujolais.comThe Connected Table SIPS! Podcast is brought to you by Talk 4 Podcasting (www.talk4podcasting.com/) on the Talk 4 Media Network (www.talk4media.com/).

Discover the Beaujolais Wine Route, 85 miles of bucolic scenery with picturesque villages, historic landmarks, casual bistros and hundreds of wine estates, many open to the public. Beaujolais is divided into 12 AOCS: Beaujolais and Beaujolais-Villages to the south and 10 smaller crus. Considered the gems of Beaujolais wines, the crus include: Brouilly, Côte de Brouilly, Fleurie, Chenas, Chiroubles, Régnie, Julienas, Morgon, Moulin-A-Vent, and St. Amour. Each is unique.www.beaujolais.comThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

This week we return to our grape miniseries to cover an old Burgundian variety, one of the 20 kids of Gouais Blanc and Pinot, that emerged around the 1300s. We cover its fascinating history; we talk about how it survived defamation by Dukes, centuries later became one of the most popular wines in the world (Beaujolais Nouveau), fell from grace and now is securing its place as a serious, multifaceted grape that makes complex, interesting wines (especially in its ancestral home of Beaujolais, France).   Here are the show notes: The Gamay grape and its ideal terroir Often called Gamay à Jus Blanc (Gamay with white juice) to distinguish it from 2 teinturiers (grapes with red juice) that mutated from it. The grape is early budding, ripening, and not vigorous if grown on the right soils and in moderate temps. Gamay is predominantly grown in the Beaujolais region, just south of Burgundy. Its highest expression is when it grows on granite soils in the northern area of Beaujolais, in 10 superior communes. These are, listed in order of lightest to heavy: Chiroubles, St. Amour, Fleurie, Régnié, Brouilly, Côte de Brouilly, Juliénas, Chénas, Morgon, Moulin à Vent Gamay Wines Wines of Gamay are high in acidity, can be light or dark in color, can be rough in tannins or silky (all depends on terroir), have red berry, cherry, blackberry fruit notes, and stronger notes of flowers like violets, roses, and iris. I find they often have a note similar to a graham cracker, and they can show smoke or flint minerals aromas too. The wines often are compared to Pinot Noir but they are brighter, a bit less complex and often show a delicate bitter note, which can be very satisfying with the right food. Winemaking – the problem of carbonic maceration Traditional or better quality Beaujolais, in particular, from the Cru or Beaujolais Villages are made in the traditional way wines are made (the quick and dirty: crush, macerate, ferment, oak age if desired, clean up, bottle) but Beaujolais Nouveau gets much of its flavor from a very quick vinification method that allows producers to take wine off the vines and have it be ready to sit on shelves within a few months’ time. This process is called carbonic maceration and it happens in lieu of crushing and macerating in the traditional way. The quick and dirty on it: Whole bunches of grapes are put sealed vats that are blanketed with carbon dioxide (manual harvesting to ensure grapes aren’t broken during picking is important here) Grapes at the bottom of the vat are crushed by weight of the grapes sitting on to top. The ones at the top aren’t crushed but the ones at the bottom release carbon dioxide That carbon dioxide encourages fermentation within the juice that sits inside the skins of the grapes. But without oxygen and time, quick fermentation occurs and creates flavors like bubble gum and bananas. And that’s what Beaujolais Nouveau usually tastes like!     Most Gamay is grown in France, where it is the 7th most planted red variety Beaujolais: 2/3 of plantings of Gamay are in and around Beaujolais, where it makes up 98% of production 12 appellations have Gamay as the primary grape– the 10 crus plus -- Beaujolais AOC Beaujolais Villages AOC Again, the Cru are: Chiroubles, St. Amour, Fleurie, Régnié, Brouilly, Côte de Brouilly, Juliénas, Chénas, Morgon, Moulin à Vent Other parts of France: Burgundy: Grown mainly in the Mâconnais, just north of Beaujolais. The grape is used for Crémant de Bourgogne and is sometimes blended with Pinot Noir in a wine called Bourgogne Passetoutgrain Loire: Gamay can be light, peppery, and aromatic when it ripens well. Most of it is grown around the city of Tours in the Cheverny, Coteaux de Vendômois and other nearby AOCs. The wines are vintage dependent and can be thin in bad years. Savoie and the Rhône each have some minor plantings Other areas with Gamay include: Switzerland, where Gamay is mixed with Pinot Noir to create Dôle in Valais (Bourgogne Passetoutgrains in Burgundy) Valle d’Aosta of northern Italy (not too far from Switzerland!) Eastern Europe New Zealand: I mention Te Mata as one I’ve had and loved Australia: Some smaller, cooler areas of Victoria Canada: Niagara Peninsula, Niagara on the Lake The US: Texas, Michigan, New York State (Finger Lakes and Hudson Valley) and… California: I tell the story of the original Charles F. Shaw and his love of Gamay (and how his winery failed and he sold his name to Freddie Franzia to become what is now… Two Buck Chuck). I also add that Valdiguié, a French grape so bad it’s not grown in France anymore, was confused with Gamay Oregon: At the same latitude of Beaujolais, there is lots of potential with the right soils. The grapes here are, in fact, Gamay à Jus Blanc, and they make lovely examples of the grape. For more information on Beaujolais, the Beaujolais appellation web site is wonderful (this is not sponsored, I just love the site!) _________________________________________   Don't forget to sign up for my live online wine classes: www.winefornormalpeople.com/classes  _____________________________________________________ Thanks to our sponsors this week: Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). Check out their awesome wine site with fantastic, hard to find wines -- you won't regret it!    Thanks to YOU! The podcast supporters on Patreon: https://www.patreon.com/winefornormalpeople  

Join Louis Latour email list for the chance to win a case of six wines from the series: www.interpretingwine.com/LLAprizedraw   Laurent provides the most in depth coverage I’ve ever given to the Beaujolais region. Starting first with his own origins and reflections on different experiences in winemaking, before taking us on a virtual tour of the region via its cru and terroir. He covers the gamay grape that has made its home in the region and talks market value over time. Before taking us on a tour of the Henry Fessy cellar and into the glass with two cru Beaujolais he chose from their range, the Régnié 2016 and the Brouilly 2017. If you’ve ever wanted a private tour of Beaujolais, its terroir and winemaking culture this is the episode for you.    Episode outline: Origin Story Winemaking on a different scale A tour of the Crus terroir Gamay grapes Changing winemaking styles in Beaujolais over time Henry Fessy deep dive Wine tasting Looking ahead   Wines tasted: Château des Reyssiers Régnié 2016 Tech sheet: https://www.louislatour.co.uk/producers/Henry+Fessy/Ch%C3%A2teau+des+Reyssiers+R%C3%A9gni%C3%A9/2016 Brouilly 2017 Tech sheet: https://www.louislatour.co.uk/producers/Henry+Fessy/Brouilly/2017   Guest website: https://www.henryfessy.com/en/ Louis Latour Agencies: www.louislatour.co.uk   Join Louis Latour email list for the chance to win a case of six wines from the series: www.interpretingwine.com/LLAprizedraw   Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guest: Laurent Chevalier, Henry Fessy Date recorded: 18 April 2020   Contact: hello@interpretingwine.com   Linkedin: https://www.interpretingwine.com/linkedin Facebook: https://www.interpretingwine.com/facebook Instagram: https://www.interpretingwine.com/instagram Twitter: https://www.interpretingwine.com/twitter TikTok: https://www.interpretingwine.com/TikTok  

L'actu du jour : L'hôpital a besoin de nous ! Anouk nous interprète « Long Long Ago » à la contrebasse la recette de l'haiku de Roxane Musique : Clara Luciani / La Grenade L'invité du jour : « Le Bar Bidule » La chorale de la rue de Brouilly : Agathe, Mathilde et Pierre nous interprètent « Ah les crocodiles » Radio c'est fini pour aujourd'hui...Merci les amis ! Musique : Sham 69 / If The Kids Are United

This episode focuses on wines for the traditional Thanksgiving feast.   If you're the host, the easiest way to choose the right wines is to put the task on your guests. Everyone asks "what can I bring?" Tell them one bottle of their favorite wine and a second bottle of a wine type that you specify based on what you learn in this episode.   If you're the host and providing all the wine, figure on 2-3 glasses per person.   One standard (750ml) bottle of wine equals 5 generous glasses.   So, if you expect 10 people at dinner, 10 times 3 glasses is 30 glasses, divided by 5 equals 6 bottles.   However, if you expect a LOT of wine drinking -- perhaps because many people are staying over, walking home, or getting an uber home -- just figure on one bottle per person to be safe.   Insider tips   For Champagne, get "non-vintage" as its best bang for your buck   Lambrusco is a red, slightly sparkling to fully sparkling wine that is OUTSTANDING with food, and especially good with Thanksgiving dishes   Riesling is also a GREAT match for Thanksgiving dishes Look for Alsace, Germany, Washington state   Both Riesling and Lambrusco come in various sweetness levels From bone dry to sweet   Almost any white wine from Italy will work with just about everything on the table, because Italian whites tend to be food friendly.   Similarly, almost all rose wines will work as well. The best rose wines in the world are from the French regions of Provence, Tavel, and Bandol.   Put Beaujolais wine in the fridge for 15-20 minutes before serving. A slight chill brings out the flavors of this light and fruity red wine.   Wine Recommendations FULL DISCLOSURE, these brands are marketed by my employer, Kobrand Corp. More info on all of these wines can be found at http://www.kobrandwineandspirits.com/.   California Chardonnay brands - Cakebread - Sequoia Grove - St. Francis - The Seeker   Champagne - Taittinger   California sparkling wine - Domaine Carneros   Cava - Poema   Prosecco - Caposaldo   Lambrusco - Medici Ermete   Riesling brands - Domaine Zind-Humbrecht - The Seeker - Shades of Blue   White Burgundy Three levels: Bourgogne Blanc (AC), Premier Cru, Grand Cru Areas: Macon Village, Macon Lugny, Chablis Brands: - Louis Jadot - Domaine Ferret   Sauvignon Blanc brands - Craggy Range (New Zealand) - Infamous Goose (New Zealand) - Montes (Chile) - Cakebread (Napa) - St. Francis (Sonoma) - Pighin (Italy) - Jacques Dumont (Sancerre, France) - Michel Redde (Sancerre, France) - Michel Redde (Pouilly-Fume, France)   Pinot Grigio brands - Pighin - Caposaldo - Bollini - Masi - The Seeker   Other Italian white wines - Villa Matilde Greco di Tufo, Falanghina - Michele Chiarlo Gavi "Rovereto" - Michele Chiarlo Gavi "Le Marne" - Michele Chiarlo Roero Arneis "Le Madri" - Agricola Punica Vermentino "Samas Isola dei Nuraghi" - Campo al Mare Vermentino di Bolgheri DOC - Feudo Maccari Grillo - Feudo Maccari Contrada Santo Spirito Animalucente Etna DOC - Tenuta di Salviano Orvieto     Zinfandel - St. Francis   Pinot Noir From Burgundy There are three levels: Bourgogne Rouge, Premier Cru, and Grand Cru. Brand: Louis jadot   Pinot Noir Brands from California - Cakebread - St. Francis   Pinot Noir from Oregon - Resonance   Beaujolais Make sure it is Beaujolais AC, Beaujolais-Villages, or a "Cru" Beaujolais Crus include: Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-a-Vent, Regnie, Saint-Amour Nouveau is highly promoted at this time of year but not necessarily recommended. Maybe get one bottle for fun, and make certain it is from this year. Brands: - Louis Jadot - Chateau des Jacques   Rose brands: - AIX (Provence) - Louis Jadot (Burgundy) - Jacques Dumont (Sancerre) - Masi (Veneto) - Bollni - Salviano (Umbria) - Alta Vista (Argentina) - Montes (Chile) - Caposaldo (Italy) - Chateau La Nerthe (Rhone Valley) - Chateau d'Aqueria (Tavel) - Feudo Maccari (Sicily) - Maison Saleya (Provence) - The Seeker (Provence)   Find more Thanksgiving wine tips at http://insidewinepodcast.com/2   Have a question, comment, or idea for a future episode? email joe@insidewinepodcast.com  or leave a voicemail at  (917) 727-9242

The family that Gamays together slays together. Join the ladies as they compare and contrast an underrated favourite: Gamay. This week features two Gamays: a Morgon and a Brouilly made respectively by a father and son, Jean and Alex Foillard. Alone or with food this versatile and delicious grape deserves more love. This weeks wines: 2017, Jean Foillard, Morgon ‘Classique’ - Beaujolais, France 2016, Alex Foillard, Brouilly - Beaujolais, France

Scott’s birthday brings the Wine Warriors through 4 of the 10 CRU’s of Beaujolais. Highlighting the impacts of terroir as they go, the crew finds what is so unique about all of the CRU’s.  Wines Reviewed on the show: Pascal Aufranc - 2016 - Chenas - En Remont Jean-Paul Brun - 2017 - Terres Dorees - Cote De Brouilly  Robert Debuisson - 2015 - Moulin-A-Vent Louis Claude Desvignes - 2017 - Morgon Visit www.trywinc.com/winewars for free shipping and $20 off of your first order from WINC. Use the promo code WineWars at checkout. Visit www.audibletrial.com/winewars for a free audiobook and 30-day free trial of Audible.  Shop on amazon and help support the show. Visit us on all the social medias! Twitter - Facebook - Instagram - Vivino

Chaque année, le troisième jeudi du mois de novembre voit l’arrivée en grand du Beaujolais nouveau. Mais attention, Beaujolais nouveau et vins du Beaujolais ne sont pas synonymes! D’où vient cette -jeune- tradition annuelle du Beaujolais nouveau? Avec Benjamin Bourque et Charles Trahan. 

Duck got a dog and is losing his mind, even more than usual. The boys have mic trouble and cut a LOT of our first bottle, sorry sorry sorry we love you. By bottle 2 everything is working right except for the boys garbage brains, which are in RARE FORM. Join us on a discussion of travelling DILFS, pee swapping, tripping, and types of monsters. Also, first discussion of beer, which probably gets like, 4 or 5 of you maggots really jazzed. Reminder: Disgorgeous is a #nofap podcast, so hands where we can see them. This is Duck's favorite episode, so probably a really bad choice for you to share with a friend or lover. ///List// Pierre Cotton, Cote de Brouilly, "100% Cotton", 2016 // Jean Paul Brun, Domaine des Terres Dorees, Cote de Brouilly, 2016// Stillwater Artisinal, "Extra Dry", Sake Style SaisonSupport the show (https://www.patreon.com/Disgorgeous)

The boys are joined by not one but two world class poets and sommeliers, Amanda Smeltz and Keara Driscoll, and lets just say things get WILD. The squad eviscerates finance dudes, the concept of rose and chateneuf du pape. Kevin clearly did a lot of reading this episode, and boy does it show. Duck and Keara forever join their souls in a dark off mic ceremony that probably will get referenced a lot. Please check out Smeltz's collection of poetry, Imperial Bender, and look out for her articles on SevenfiftyDaily. // LIST/// Domaine des Cadoles, Brouilly, 2015 // Domaine Pierre-Marie Chermette, Brouilly, 'Pierreux', 2016// Domaine Frederic Aublanc, Brouilly, 'Les Hauts de Huire," 2016 // Scar of the Sea, Dry Hopped Cider, 2016 Support the show (https://www.patreon.com/Disgorgeous)

Today I've got a Frenchwoman who teaches French at French Today to teach me French pronunciation today. Still following? Good. Here comes Camille Chevalier-Karfis, who runs the French Today website, and she sets me straight on how to pronounce the following ten words. (Plus we have a good old chat, with me in the studio and her at home in Paimpol, Brittany).  Here are the words: Brouilly (a wine, and a place in France) Reims (a place in France) Caen (a place in France) Rouen (a place in France) Buoux (a place in France) Grenouille (a frog) Serrurerie (a locksmiths) Bouilloire (a kettle) Ecureuil (a squirrel) Vadrouille (a wander about) Hang around for a story from Corey Frye, this time about language too. Book one of his tours here, and find more from Camille here. PS: The movie Camille refers to is called La Grande Vadrouille.  

Nous contemplons le mamelon de la Cote de Brouilly, couvert de vignes avec l'église en haut, très jolie. Le Beaujolais s'exprime avant tout dans le Gamay, lointain cousin du pinot noir bourguignon... une histoire de familles et de grands vins. Le Vin du soir est celui de Marcel Joubert Père et Fille, millésime 2015. Attention contient un passage sur l'effet de Foen

Frederic Lafarge operates Domaine Michel Lafarge with his family, with cellars located in the Burgundian town of Volnay, in France. Frederic and his wife Chantal also recently began the Lafarge-Vial domaine, with holdings in the Beaujolais crus of Fleurie, Chiroubles, and Cote de Brouilly. In this interview Frederic goes deep into the explanation of his winemaking for the various crus and grape varieties (including Pinot Noir, Gamay, Chardonnay, and Aligote Doree) that he works with. There are several surprising revelations, and Frederic explains quite well why, for example, he chooses to use stems with Gamay when he avoids them for Pinot Noir, and his thinking about the different crus. This interview comes full circle when Frederic describes how a technique he started using in 2015 is the same method that was used at the family domaine in the early 20th century, before his own father was born.  

Every year on the third Thursday in November at midnight, Beaujolais Nouveau hits store shelves, cafés, and restaurants around the world and (a declining number) of people rush out to get this invention of marketing genius.   The celebration of this hastily made wine, for which grapes are picked and then processed in a scant few weeks before you drink it (as opposed to quality wine which is made over several months, if not years) is the creation of producer/negociant Georges Duboeuf. This guy took the Old World idea of festivals that celebrated new/young wine —  wine made from grapes fresh off the vines — and put a marketing machine behind it to get the world to support Beaujolais Nouveau.   The problem: young wine is best when it’s fresh and sipped at the winery. When it travels overseas and is stored for a month the wine is terrible. But even then, I bet if we tasted it fresh, Beaujolais Nouveau tastes like bananas, bubble gum, and pear candy, with little acid or tannin. Apart from color, it has more in common with a white than a red. It’s fun, but it doesn’t taste that great and as we’ve become more sophisticated in our wine drinking, Beaujolais Nouveau has become less exciting to most people.    Sadly this increasing sophistication has had terrible repercussions in the region of Beaujolais — forcing some growers out of business and creating tensions among those who depended on this product for their livelihoods. So the question for Beaujolais is: Now that Beaujolais Nouveau is on the rocks, what else is there?   Enter higher quality Beaujolais. This is the stuff wine people go nuts over but that few others know about: the 10 Beaujolais Crus that make distinctive, floral, fresh wine from the Gamay grape. Just south of Burgundy and north of Rhône, on a swath of granite, which is Gamay’s preferred soil, are scattered areas that make outstanding wine. From north to south these are: Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Côte de Brouilly, and Brouilly.   The wines produced in these Cru run the gamut — from floral and fruity to rich, earthy, and complex. Here’s a quick grouping of each type:    Lighter bodied, more floral, less age worthy: Chiroubles  Medium bodied, fruity with mineral notes:Brouilly, Côte de Brouilly, Fleurie, Régnié, Saint-Amour Fuller bodied, spicy, earthy: Chénas, Juliénas Even fuller and more age-worthy, spicy, and like a cross between Pinot Noir and more floral Gamay: Morgon, Moulin-à-Vent   Most of these wines are incredibly well priced for what they are — around US $20 or less — and they taste like nothing else you’ve ever tried. I don’t know of other wines that can boast flavors of iris flowers, violets, or lily of the valley and also have raspberry, earth, and spice notes. The combination of freshness and structure — most Cru have excellent acidity but also a round, soft texture — make these wines like nothing else you’ve ever had.    So clearly, I love the stuff. Go get yourself one from an area I just mentioned that sounds best to you and report back on the blog: winefornormalpeople.com/blog and we’ll compare notes.

The state of Virginia in the US has been trying to make great wine since the 1600s. After 350 years, they finally made it work! From great terroir to outstanding talent, this may be the most exciting place for wine in the US today.  After a listener question on the difference between Brouilly and Beaujolais, we talk Virginia wine: 1. The place has has 400 year history, but only about the last 30 have been exciting! 2. We talk about the challenges of climate, pests, humidity, etc of growing vitis vinifera in Virginia 3. We discuss the various regions and grapes of Virginia 4. I name names: Linden, Glen Manor, Barboursville, RdV, King Family, Veritas, Early Mountain and Blenheim make the list. This state has a bright future if they keep churning out wines like they do from the top talent in Virginia. Delicious stuff! 

Caroline de Roussy de Sales is proprietor of Chateau de la Chaize in Brouilly, one of the most historic estates in the Beaujolais region, known for its resplendent gardens and sustainably tended vineyards with 50% of the vines older than 50 years. Popular speaker and sommelier turned successful wine retailer (first with Best Cellars and now Best Bottles), Joshua Wesson is known for debunking traditional ideas about pairing wines with food and for championing affordable, quality everyday wines. This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).