Podcasts about Cabernet

Extreme weather events can be devastating to a winegrowing region's infrastructure, business, and in the worst-case scenarios, human life. Emma Taylor, Viticulture Consultant with Emma Taylor Viti is part of New Zealand's Cyclone Gabrielle recovery team, helping winegrape farmers in the Hawke's Bay region. When the cyclone hit in February 2023 just before grape harvest, flood waters reached over the top of many vineyards destroying bridges, leaving behind massive silt deposits, uprooting entire plantings, and cutting off power for one week. Growers had to evaluate how to handle their losses based on total damage, potential fruit contamination, and vineyard lifespan. A vital component of the recovery effort is the knowledge and experience of viticulturists who farmed in the region during Cyclone Bola in 1988. Resources: 2: The Goldilocks Principle & Powdery Mildew Management 79: Grapevine Fungal Diseases 103: Environmental, Social, & Governance Initiative in Spain's Priorat Region 117: Grapevine Mildew Control with UV Light Cyclone Gabrielle Relief Fund Downy Mildew (Plasmopara viticola) Emma Taylor on LinkedIn Hawke's Bay Wine New Zealand How lessons learned from Cyclone Bola can help deal with the aftermath of Cyclone Gabrielle Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  And with us today is Emma Taylor. She is viticultural consultant with Emma Taylor Viti in New Zealand. And today we're going to be talking about the terrible impacts that cyclone Gabrielle had on the North Island of New Zealand. And thank you for being your guests taking time and sharing your story with us.   Emma Taylor  0:14  Nice to meet you and talk to you, Craig.   Craig Macmillan  0:16  First, I want to express my sympathies to everyone in the North Island in New Zealand overall for the loss of life and tremendous devastation of property. A lot of folks were unhoused injured as well as fatalities. And we're all very saddened by the event.   Emma Taylor  0:33  Thanks for that. It was it was quite biblical in nature, we call it you know, it was it was quite extreme.   Craig Macmillan  0:39  Yeah. It was quite extraordinary. Well, first of all, what was the cyclone? What was what was the story there.   Speaker 2  0:45  So it was an extratropical cyclone. That's common to New Zealand that we do get so tropical cyclones form up in the higher in the Pacific normally around the islands. By the time they get to New Zealand, they've normally decreased in intensity to the point that they are now regarded as extratropical cyclone. And that is the same with cyclone Gabrielle when the MetService started bringing up you know, they bring up these tropical cyclones in this hour, there's one to watch. And I remember when I first heard the announcement that tropical cyclone Gabriel was forming. And I remember the way that the MetService were talking about it. And I remember thinking this sounds like it could be a biggie you know, it's been a while but it's the way that they're talking about it. They're just preparing us in a slightly different way to the other extratropical cyclones. Cyclone Gabriel, it came on our horizon, you know, as one to watch maybe about a week to 10 days before it landed.   Craig Macmillan  1:39  Okay, so there was people were aware of something was coming.   Emma Taylor  1:43  Something was coming. Yeah.   Craig Macmillan  1:44  How close to harvest were vineyards when the cyclone hit. In   Emma Taylor  1:48  New Zealand in the last few years, we have been having our harvest seasons coming earlier in earlier that a climate change thing. Most likely they I used to say that harvest and Hawke's Bay started a little bit at the start of March, but you're really into it by the 20th of March. And by the 20th of April, you're over. And then you'd have a few rats and mice after then yeah, so that the 20th of March the 20th of April was hardest in the last few years. It's that chunk of time has been getting earlier and earlier to the point that in the 2022 Vintage everything was picked before we even got to April however, the 23 Vintage I remember commenting, maybe only a week before topical cyclone Gabrielle came that it looked like we're a bit more normal. And instead of a February start to have us I was hoping for a March start to harvest. However, you know, Gabrielle came on the 14th of February and we were harvesting nine days later.   Craig Macmillan  2:47  That's what I was gonna ask was how close to harvest were vineyards. When the cyclone hit? What are the varieties that are most common in that area?   Emma Taylor  2:54  The largest planted variety in Hawke's Bay is Sauvignon Blanc and Ginsburg however, that's because New Zealand Sauvignon Blanc right microclimates of Hawke's Bay and Brisbane and due to their warmer than what Marlboro is in both regions, there's a decent amount of Chardonnay, and Hawke's Bay, especially, we have some red variety. So we have Syrar and Merlot, Cabernet, that are grown, especially on the government gravels, which is a very stony appellation that we have here mainly Sauv Blanc, good amount of Chardonnay, and then the other little bits and pieces.   Craig Macmillan  3:27  Now, what I'm amazed by is that you mentioned you were harvesting nine days later. So there were vineyards in some of the harder hits areas that could still be harvested.   Emma Taylor  3:35  When the cyclone hit it was the range of destruction based on where you were and how close to a river or how close to a stop meant that breached you. The vineyards that were harvested initially were the ones that might have been flooded, but the water receded pretty quickly in most instances. And we were able to get in and harvest though. So the fruit did not like being submerged in water. Yeah.   Craig Macmillan  4:01  No, not at all. In the floodwaters if I understand in some cases reached as high as the fruit zone.   Emma Taylor  4:07  Oh, yeah. And over over the top of vineyards. Yeah.   Craig Macmillan  4:11  Wow. Oh, my God, and then it receded quickly. And then obviously there will be an issue with getting in after that.   Emma Taylor  4:19  Yes. And there's two kinds of issues with getting and there was access to the vineyard and the sense that in some instances this a few were along the Ngaruroro river. So there was three main rivers that you're probably going to hear me talk about in this the Esk valley, the to Tūtaekurī and Ngaruroro, and the Hawke's Bay, we have more vineyards along the Ngaruroro than anything, any of the other two, which is fortunate given the events that happened but if you were along the Ngaruroro and you were flooded, you didn't have a silt deposit, which is what you know, then became something that people had to manage with. So if you were along the Ngaruroro you were flooded, and then the water receded, and so your issue was accessing a Vinyard. which has been completely flooded. And so you can imagine there might be a little bit of mud and stuff like that, although, to be honest, a lot of alluvial gravels in that area as well, but also accessing the vineyard because a lot of the bridges had been washed out.   Craig Macmillan  5:12  Oh, right.   Emma Taylor  5:14  In the region like 60 bridges or something had or had been washed out. And clearly the priority was to get the bulk of people moving, rather than access to a remote vineyard. That makes sense. So that became an issue for people as well. The infrastructure damage.   Craig Macmillan  5:30  I'm guessing, because we're talking about New Zealand, we're talking about machine harvesting.   Emma Taylor  5:34  Yeah, that point was predominantly machine harvesting. I mean, there was there's always a little bit of hand harvesting, that happens. And there was there was a hand harvesting that happened on blocks that have been flooded. I'm not sure that there was to tell you the truth, I'm sure. I think it was all pretty much machine harvested.   Craig Macmillan  5:50  What do you do with fruit that has had floods, silts contact? That's that's something that I have never imagined in my wildest nightmares. Can you tell us a little bit more about that? Because my understanding is that some that at least some of that fruit was usable?   Emma Taylor  6:08  Yes. For a lot of people, you have to realize that a lot of people that were affected were growers, like ma and pa growers, we'd call them you know, private growers. And they have spent all their money, you know, they have, you know, what the seasons like you spend all your money on or you're pruning, you're spraying you're mowing your hand work. And they were in that point, just before harvest where you're not spending any money, and you're just waiting for the grapes to ripen. And then harvest until you get your paycheck for a lot of our members and some of our wine companies. The motivation was just to be able to give these growers some income so that they could continue. Yeah. So you know, they've clearly lost some of their crops. And so how can we have this what we can it's something that's been flooded the big thing that for other horticultural products that you have to worry about is E. coli contamination because you don't know what's in the floodwaters. Fortunately, because we're making wine, there's lots of international research that shows that E. coli dies in alcohol, MPI, which is our Ministry for Primary Industries over here they released with New Zealand winegrowers, they released a statement that said, you could have as grapes for the production of wine, as long as you had assess the risk. They were worried not only about E. coli, or, although it wasn't a big issue, but agro chemical contamination because the floodwaters had just destroyed chemical sheds on vineyards and washed through and they were worried about hydrocarbon contamination because diesel tankers and and they were just worried about anything else that could have been in that water. What we did discover though, and so we did a lot of testing pre harvest and post harvest is that while you know, the fuel Bowser that was sitting in your vineyard has gone, you don't know where it is, the volume of water that was flowing was so great compared to the potential risk of contaminants that there wasn't anything to worry about.   Craig Macmillan  8:04  That is good news. A true obviously, you've mentioned this in many videos, this tremendous amounts of silt were deposited, which leads to a number of possible issues. Also, I saw pictures of trellises and vines that had been knocked completely over. How are growers recovering from this? Are they trying to move silt down? Are they trying to reset the floors? What happens if you have silt layers higher than the graft union?   Emma Taylor  8:30  There are so many issues and there's no one single way to solve them as every situation is, you know, as often the case, like I was mentioning the East Valley and the Tūtaekurī rivers, there was a lot of salt deposits, and some vineyards were completely buried. So once the flood water receded, you couldn't see the vineyard anymore. We called those catastrophic vineyards. They are catastrophically affected, they needed to think about what they were now going to do with those that land use. For those ones in one regard, it's easy, because you're not saying to them, you can recover your vines. You're saying, Okay, you no longer have a vineyard, but for the ones that were in between. So they had a silt deposit, but it wasn't catastrophic. So there's two parts. Your question here that I think I'm asking is the ones that had the silt deposit, but it might have been above the graft union. And so we then urged those growers to contemplate the lifecycle of the vineyard and where they were sitting. So is the vineyard getting towards the end of its life, say 20 to 25 years old, because in New Zealand, especicially Sauvignon Blanc vineyards we manage very hard for trunk disease, but can 30 years old or so a vineyard will have a lot of trunk because they've done it. So if your vineyard was 20 years old, and you probably only had 10 years of useful life yet. We were saying you could probably leave that salt and place it flatten it out to the point that you can now grow on it but you can leave that because you're probably We'll get you we'll get scion rooting. But the phylloxera will take a while to reinvest in the vineyard, the roots of your original vine is still there, the scion roots have to take over the phylloxera has defined, you've probably got seven to 10 years before you're even seeing the first signs of phylloxera damage on your vignette.   Craig Macmillan  10:17  And there is phylloxera in those areas?   Emma Taylor  10:20  Because 95% of vineyards in New Zealand on grafted rootstock, we don't know. We have not studied phylloxera in New Zealand for a long time.   Craig Macmillan  10:32  That's a good thing because I was afraid I was gonna have to apologize on the part of all growers in North America for going back going back to the 1790s, or whatever it was.   Emma Taylor  10:41  We love the American rootstocks. Yeah, you American rootstocks? Yeah.   Craig Macmillan  10:45  Well, I don't think America can take credit for everything. I think the French and the Germans and the Italians have all done a great job to,   Emma Taylor  10:52  We don't know what the phylloxera status is, we have the the vineyard and goods board that I know about that is on its own roots. And it's, I don't know, 30 years old and still going strong. And then there was a nursery and Bisborn that was trying that tried to put its mother vines on own roots to try and keep the integrity of the plant. And they started seeing phylloxera in that planting seven to 18 years after planting. So we know it's still there. What we did discover throughout this whole process is that phylloxera research has kept continuing overseas, especially in Australia. And there's lots of species of phylloxera and we don't even know what species we've got. Because we haven't done a survey for the last surveys in New Zealand were done in the 80s I think it is.   Craig Macmillan  11:36  Talking about catastrophic losses, is there an estimate of like what percentage of some of those areas or what how many, or how many hectares were lost completely?   Emma Taylor  11:46  So there's about 4000 to 5000 hectares and holes, and depending on how people are choosing to manage and it's still coming out as, as we come through the season, there's about 300 hectares that we think will be lost completely. So it's not a huge amount in terms of the region, but it's one of those things, you know, it's a different scale of damage that you've had. And for some people, it means that they just lost the vintage from 2023. And now they're moving forward. But for the people that are the catastrophic so as the one you know, everyone's recovery is at different stages, depending on the scale of the damage and those that are worse affected obviously are still in a recovery phase with those that are were affected but not so badly. They've you know, got to the point they've prune the vines they're looking for forward to bad break this year. And it's it's move on and forget that cyclone.   Craig Macmillan  12:37  When would bud break be expected.   Emma Taylor  12:38  I saw bud break last week. Oh, wow. No, it's too early.   Craig Macmillan  12:44  Of course, it's too early No, but like, just just as a time point, it is August 8 2023. Today, which is your early spring.   Emma Taylor  12:53  So when to really the ski season is in full swing down here in New Zealand, we had a bout of warm weather, which got some the set flows going and a little bit of early bad breakout and Bayview. But we've now into some beautiful frosty morning and blue sky days. So that'll slow things down. You're saying it's the ninth of August. So hopefully, it'll be the end of August before we see too much more about movement.   Craig Macmillan  13:20  We're talking about Sauvignon Blanc, Sauvignon Blanc very prone to Botrytis and other fungal diseases. I'm not sure what your fungal disease situation is like where you are. Was that was that an issue? Was there a big explosion and fungal problems with that nine or 10 or 14 days before you get in?   Emma Taylor  13:36  Actually, so one of the issues we had in Hawke's Bay this year, and especially, you're talking about Sauvignon Blanc, but I suppose and other varieties, which was more more prevalent was we had downy mildew, we've not really experienced a lot of downy mildew in New Zealand. So whereas this year, I did see canopies that were completely defoliated. And partly that was a response to what when the cyclone happened and those first 10 days after the cyclone. We were still in a state of emergency, the bridges were down, communication was down because the cellphone towers all went out power was down for Napier, which is the urban environment that was down for a week and so people couldn't get on if your vineyard was a later ripening variety. So a Sauvignon Blanc or or red, Chardonnays earlier if your vineyard was a later ripening variety you couldn't get on and do some of those last protective sprays that showed in some of the canopies.   Craig Macmillan  14:34  I worked in the Central Coast California and I've only seen Downy Mildew once and it was it was amazing. It was really scary does tremendous damage and quickly that's the other thing downy mildew can strike and really do a lot of damage really fast. What about vines that were knocked over, or those vines salvageable. Can you push them back up?   Emma Taylor  14:53  Yeah, you can and this depends on how much silt you have. So if they got bent over and then there was a lot of silt that was a little bit trickier. But if they were bent over and you might needed to replace your posts, then that happened and those vines are actually that was where there was a little bit of hand picking that happened to tell you the truth. Yeah, they were salvageable. So get in quick, lift them back up again. And nets it we found that Vinyard nets, they often acted like a giant sail. If you were perpendicular to the river with a net on, you're almost guaranteed to be flattened.   Craig Macmillan  15:28  And so I'm guessing that that work started right away. And then there probably were vines that were just completely ripped out at the root.   Emma Taylor  15:35  Vines that were completely ripped out tangled mess with the nets, the posts, the wire, the irrigation. And so actually dealing with the waste of that became a big issue because we don't like burning waste in New Zealand. We only like to recycle. Telling someone that that big mess of nets and posts and wire you need to sort through and pull it out for recycling. That wasn't   Craig Macmillan  15:57  No Yeah, no, that's a really difficult thing to do. There's no doubt about it. And then if it's an older vineyard, and if it was twisted around the cordon and wire then can't chip it and on and on and on and on and on. This is not the first I'll call it a super cyclone that's hit before. In 1988 There was a Cyclone Bola  and it also did tremendous damage to vineyards I understand as well as property in human life.   Emma Taylor  16:24  Yes, and that cyclone and it hit slightly further north. So Bisborn was worse affected than Hawke's Bay, and back then in 1988, Bisborn one was New Zealand's largest wine growing region, and that hit later hit March. Oh, it really March. Sorry, the dates just elude me now. But it hit early March. So the vines were further closer to vintage. Yeah, had a had a very catastrophic, catastrophic effect. But it was 35 years ago. And it's amazing how much we had forgotten.   Craig Macmillan  16:57  That's what I was going to ask were there lessons that were learned?   Emma Taylor  17:00  What I've since you know, what I said, to add a grower meeting the other day of what we've learned is a cyclone is a cyclone and actually, some of the damage was pretty similar in some of the things that we're having to deal with in cyclone Gabriel, we had to deal with in cyclone Bola. Cyclone Bola in the 1980s. It was very much especially in New Zealand and mentality, we just got on and did it. And there wasn't a lot of reflection afterwards about what worked and what didn't work. And there was certainly no record keeping. After 35 years, one of the first things we did is that we called all together on a Zoom, all of the viticulturists that were around, in Bola. And we said can you remember what you did? And actually getting them together on a team's call was one of the best things we could have done. And because they feed off each other now that's right, we did this and yeah, so it was a different slightly different time. You know, because harvesters in 1988 weren't four wheel drive where they are now. And they were towing harvesters through vineyards to try and get the fruit off.   Craig Macmillan  18:02  Is that turning into outreach to growers today?   Emma Taylor  18:07  Lessons learned from Bola became a factsheet that was distributed to members. I think we managed to get it out nine days after the cyclone we had a grower meeting, we handed out to them and said this is what happened in Bola. We can't guarantee that this is exactly what's going to happen this time. Because the 1988 Bisborn, I think the largest variety planted was Monukka. Yeah. Yeah. So yeah, we didn't have the rootstocks in New Zealand like we had back then. And all that kind of stuff. So we're like, we can't guarantee this is what's going to happen. And to tell you the truth, we're going to be monitoring this spring, just to see if our predictions that the vines will be okay. Fingers crossed, is correct, because it's what happened in Bola. But everything else that we learned from those people, from those viticulturalists from Bola has happened so far. And so that was a very worthwhile thing to do.   Craig Macmillan  18:57  You mentioned we, who's we?   Emma Taylor  18:59  So the New Zealand winegrowers got funding from the government. Not not not a lot of funding but funding from the government straightaway, to get a group of viticultural experts together. And we went round, and I was lucky to be part of this and we would go around to the growers and visit them and, and help them out and, and give them ideas or just listen to them really just to reach out and see that they were okay. It was a very interesting process, because at the start, the people that wanted to see us were the ones that were flooded and they weren't sure if they could pick. It was definitely the first lot of visits were definitely focusing on what we could still harvest what we could still salvage any income we could get for the grower. And then the second stage was the people that couldn't harvest but they knew the vines were going to be okay for this vintage and it was how to manage those to best prepare them for the season. Next season. And then the last lot of visits we did were the catastrophic owners. That links So how the individual growers were coping with the stresses as well, at the time, it was a really good support to provide to the growers.   Craig Macmillan  20:09  That is so important. And I'm very happy to hear that folks immediately went back to the, what we call embodied knowledge. You know, it's experience, I lived this and it's vivid, some of its vivid, some of its not, but that I lived this and then being able to share that, and then being able to continue that process forward. Because you now have been really, really good about connecting with the community. And everybody's learning from that, you know, you're having that you're having that translation of experience now across all kinds of folks. And that's just absolutely critical. And I think it's fantastic. And I hope that that kind of thing continues for all kinds of things. I mean, we have that we have that with all kinds of pest issues as well. Sometimes the best thing to do is just get a bunch of growers together. Tailgate meetings and conferences and coffee meetings, we've we've had a number where it's just show up at Joe's diner, and we'll just talk about whatever you know, and it is really beneficial.   Emma Taylor  21:07  It is. One hundred percent agree and it's part of that very expert group says exactly what what are the series was we called them, shed had meetings, and they were located in all the different sub regions, and people could just come along, we feed them and we gave them drinks and just that connection.   Craig Macmillan  21:23  Food helps bring people out. I've learned that, If there was one thing one takeaway from this whole experience for growers around the world we have we have listeners from all over, what would it be what what one insight, idea piece of advice observation would you have.   Emma Taylor  21:40  Because it had been 35 years since we had had cyclone Bola in New Zealand. And I don't know if this is globally, but in New Zealand, we had got a little bit relaxed about areas that might be deemed as flood prone or have a risk of some sort. That is because for the most part in New Zealand, we deal with drought. You know, two, three years ago, if we've just had three kind of wet seasons prior to that, if you had to talk to any grower one of the big concerns, they would have said water, we're we're worried we can't get enough water. And so we had got a little bit relaxed about some of our planting places. After looking at the cyclone. I still think some of these places, they are still good for planting. But be cunning and be intelligent about how you plant if you're planting close to a river, plant with the river, not perpendicular to it, put your frost machines on plants, bury your irrigation don't have a very expensive shed down there. Keep your tractors and equipment on high ground. Some of them are the best soils, right, which is why we're tempted to plant on them. Because yeah, it's right. But be be wise, when you're doing the investment, that would be one of the things that I would say.   Craig Macmillan  23:01  Yeah, so this kind of thing is just another factor to take into account when you're designing a vineyard.   Speaker 2  23:07  Yes. And if it's only once every 40 years, it makes it a little bit harder to remember. Yeah, because we've certainly had planted on areas that had been destroyed and Bola, and they leave, they will leave fallow for a few years while people were like, oh, you know, they were hit by the site. And then all of a sudden someone's like, oh, that's some pretty cheaply. And I can put a vignette in via and then the venue does well. And so therefore it raises the prices of the land and everyone plants and we forgot.   Craig Macmillan  23:28  Well, I want to thank you for your time. And thank you for sharing your story. We wanted to talk to you because this kind of thing is probably going to happen again, in other parts of the world. So it might have been 40 years between those storms, there may be major storms coming to other places. Doesn't hurt anybody to kind of think about that as a possibility. I mean, we have as growers, we have plenty to keep us up at night already. But it is something to think about.   Emma Taylor  23:54  Yeah, I 100% agree. And even looking at how this impact of Cyclone Gabriel was further down in New Zealand, you know, into Hawke's Bay more than Bisborn just shows that that's the trend that's happening, isn't it? Climate is changing. And so it doesn't take long to think gosh, that'll just go a bit further south and it could have happened in Marlboro. So that's the same I agree with you about it'll happen in other regions of the world too.   Craig Macmillan  24:18  Well, I want to thank our guest, Emma Taylor, viticultural consultant with Emma Taylor Viti, thanks for being on the podcast, Emma.   Emma Taylor  24:24  You're welcome. Nice to talk to you, Craig.   Nearly Perfect Transcription by https://otter.ai

Murrieta's Well "The Spur" In this episode, Rob and Scott review another Bordeaux blend offering from California, this time From Murrieta's Well and the wine they call The Spur.  So come join us, on The Wine Vault.

Steve Doerner is Winemaker Emeritus at Cristom Vineyards in Oregon.Steve discusses his shift from being a Biochemistry Major at UC Davis in the mid-1970s to his first Job working for Josh Jensen at Calera Wine Company. Steve arrived at Calera for the 1978 harvest, the first vintage for Pinot Noir at Calera. Josh had begun making wine at Calera in 1975, first planting a Pinot Noir vineyard in 1974. Josh hired Steve after a blind tasting test that included tasting a La Tâche. Steve worked at Calera for a total of 14 years. During that period of time, Steve met some of Josh's peer/friend group in Burgundy, a circle of people that included Jacques Seysses of Domaine Dujac.Steve recalls his early years working at Calera in its limited facilities, working highly physical harvests that left him questioning if this was really the career path for him. He talks about his early days tasting wine, mostly Zinfandel from California. He also talks about utilizing different fermenting techniques in response to certain winemaking tools, and his growing knowledge of the techniques being implemented in Burgundy by the likes of Jacques Seysses and others. Steve comes to the conclusion that in California in the 1980s, Pinot Noir was often treated like Cabernet in the wineries. He also concluded that this was problematic, and began teasing out the nuances of practical meaning from adages he heard in Burgundy.A serious accident left Steve questioning his relationship to his job, but his perception of his worked changed after his first trip to Burgundy. Steve encountered Jacques Seysses as an outsider to Burgundy who was actively experimenting with different ways of doing things with his winemaking. Steve developed a friendship with Christophe Morin, who eventually worked for many years at Domaine Dujac, and who later died in a motorcycle accident Although Calera was in an isolated location, Steve tasted fairly regularly with other top American vintners, including Dick Graff of Chalone, Jeffrey Patterson of Mount Eden Vineyards, and Ken Wright. Eventually Josh and Steve began to make white wine at Chalone, including from Chardonnay, Chenin Blanc, and Viognier. Josh brought back Viognier from France to the United States. And Steve recalls going to France to speak with vigneron in the Rhône Valley about Viognier. For the red wine from Pinot Noir, they contended with very low yields from the Chalone vineyards, with limited access to water. Steve leaves Calera and transitions to working at Cristom Vineyards in Oregon from 1992, encountering a supportive winemaking community in Oregon. He recalls his early days at Cristom, and his first harvests there. He talks about planting vineyards at Cristom, and how they went about it. He also shares his realization that over the years the ripeness levels in the vineyards have changed, and that he has been rethinking vineyard planting decisions that were made in the 1990s. He also believes it is now possible to achieve ripeness at higher elevations in their vineyards. He further asserts that keeping the vineyard yields low, with a lot of thinning, is less necessary than it once was.Steve discusses where Cristom is located in the Willamette Valley, inside what is now the Eola-Amity Hills AVA. He talks about the influence of wind from the Van Duzer Corridor, and also the Columbia Gorge. He asserts that lower humidity in the area implies lower disease pressure, and points out that due to the wind, fruit typically gets dry on the vine after rainfall in the vineyards. Steve notes that the soils at Cristom are primarily volcanic, and that they retain water due to their clay content. He contrasts this situation with the sedimentary soils that are found elsewhere in the Willamette Valley. Steve goes into detail about the ripeness levels in the vineyards, and how they have changed since the 1990s. He notes that more extreme vintages have occurred more recently. He talks about the differences between vineyard designate Pinot Noir wines from Cristom: Louise, Jessie, Eileen, and Marjorie.He talks about using less whole cluster for Pinot Noir at Cristom than he did at Calera, and how this affects the taste of the resulting wines. Steve speaks at length about different aspects of whole cluster use, including specifics of stems in the vineyard, in the fermenter, and in the taste of the final wines. He also considers the fashion for whole cluster winemaking more recently. He also addresses approaches to slowing down a Pinot Noir fermentation, and why that is important. He touches on cold soaks, and what they do to microbial activity. He notes that he is opposed to cold soaks, and also opposed to inoculating with yeasts. He explains his winemaking philosophy in approaching phenomenon like reduction. He talks about his approach to racking Pinot Noir, and how he tries to leave Pinot Noir alone during maturation in the winery.Steve talks about making Pinot Gris, Chardonnay, and Viognier in Oregon. He addresses how the climate during the vintage year affects the Viognier grape. He talks about flavor and ripeness vs. alcohol level in finished wines, and about alcohol levels of the wines at Calera and at Cristom. He generalizes about the climate conditions of Oregon and California, and draws a contrast between Burgundy and the growing conditions in both of those states. He also advises keeping in mind that “Burgundian” encompasses a wide array of winemaking techniques, as wine is made in so many different ways in Burgundy.He notes that there was a global fashion for wines of power and bigger fruit, but points out that elegance has become more embraced by wine drinkers, while at the same time Pinot Noir has become more and more popular over the course of his winemaking career.This episode contains a segment recalling the relationship of Josh Jensen with Jacques Seysses of Domaine Dujac, as well as also recounting the work of Christophe Morin in the vineyards of Domaine Dujac and elsewhere.This episode features commentary from:Jacques Seysses, Domaine DujacJeremy Seysses, Domaine DujacJean-Pierre de Smet, co-founder of Domaine de l'ArlotThe interview with Steve Doerner was originally recorded in June of 2018.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Imagine waking up to a morning with clear thoughts and a body that's ready to leap out of bed - even after a night that included a few glasses of your favorite Cabernet. Sound impossible? Not anymore. My curiosity always gets the best of me, especially when it involves the cutting edge of health technology. That's why when I heard about today's guest Zack Abbott's quest to conquer the after-effects of alcohol with something as simple as a probiotic, I knew I had to get the full story. Picture this: A scientist working diligently in an HIV research lab, struck by a lightning bolt of inspiration. This isn't the beginning of a sci-fi movie; it's Zack's real-life journey as a revolutionary thinker who saw potential where others only saw a dead end. Zack's credentials are as impressive as his ambition – a PhD in Microbiology and immunology, paired with hands-on experience in clinical trial design, has armed him with the expertise to turn visionary concepts into tangible solutions. With the company that resulted from his aha! moment, ZBiotics, Zack is carving a new path in the health industry. Launching the world's first genetically engineered probiotic is no small feat, and the implications are massive. Not only has he opened up a new way to diminish the dreaded hangover, but he's also paving the road for a future where probiotics go beyond gut health, potentially transforming the approach to everyday wellness. In this episode, Zack and I delve into the science of probiotics like never before. We'll uncover the secrets behind genetically engineering these tiny allies to tackle acetaldehyde, explore the potential future applications of Zack's technology, and maybe even touch on how a classical art & archaeology background pairs with modern genetic innovation. Prepare to look at your morning-after in a whole new light. Full Show Notes: https://bengreenfieldlife.com/zpodcast Episode Sponsors: Lucy Gum: Go to lucy.co and use discount code BEN20. JoyMode: Go to usejoymode.com/GREENFIELD for 20% off your first order. Hiya: Receive 50% off your first order. Visit hiyahealth.com/BEN (not available on their regular website). Apollo: Go to apolloneuro.com/bengreenfield and use code BG15 for 15% off. Thyroid Fixxr: Go to betterlifedoctor.com/Ben and use code BEN20 for 20% off.See omnystudio.com/listener for privacy information.

If you're interested in making the most of your bottle of Merlot or Syrah, Wine Download guides you through best practices for cellaring and aging red wines. Visit https://winedownload.com/the-art-of-aging-your-favorite-red-wines for more information. Wine Download City: New York Address: 60 W 23rd St Website https://winedownload.com/ Phone +1 877 675 4340 Email scott.hall@betteronlineinfo.com

If you're anything like me, a glass of wine at the end of a long day is a terrific way to relax and unwind. And whether your glass contains a deep, rich Cabernet, a crisp, floral Sancerre, or a dry, refreshing Pinot Grigio, they all share one thing in common, and that is – you guessed it – analytics! That's right! Just like a delicious charcuterie or cheese plate, analytics also pairs great with wine! From the grape all the way to the glass, analytics play an important role in the modern production of wine. Joining me to walk us through the wonderful world of wine analytics is Burak Kazaz, professor of supply chain management, and the executive director of the Brethen Institute  at Syracuse University.

Tres Sabores (“three tastes”) was founded in 1999 by winemaker and owner, Julie Johnson, to explore the ‘three savory flavors' in every glass of wine: the taste of the vine, the terroir, and the good company around the table. The property is filled with growing history as olives and vines were planted here over a century ago. Today, the farm is a certified organic (CCOF) grower of Cabernet, Zinfandel, Petite Sirah, and Petit Verdot, pomegranates, Meyer lemons, and Olives. We also raise Guinea fowl and sheep who serve not only as lawn mowers and the mobile fertilization team for the ranch but also ‘go to market' and are served in some of the finest farm to table restaurants in the Bay Area.

It's episode 182 of The Cavalry! Andrew needs backup that it should be socially acceptable to pour full glasses of wine. Johnny needs backup that he prefers stand-up specials that start with a little sketch. Remember to subscribe to the Patreon for post-show banter! 

We got spooks & ghouls & freaks & fools… at MHG's haunted HQ! Mario Wonder aside, spooky season brings us the ghoulish Ghostrunner II (@GhostrunnerGame), the outré Outlast Trials (@TheRedBarrels) & creepy Cabernet (@PIntroverts)! SHOWNOTES: 00:00:10 - Intro 00:00:42 - Halloween 00:04:42 - Console exclusives & the state of PC gaming 00:16:33 - Super Mario Bros. Wonder 00:34:19 - Alaskan Road Truckers @alaskantrucksim 00:40:46 - Ghostrunner II @GhostrunnerGame 00:47:54 - The Outlast Trials @TheRedBarrels 00:56:40 - Cabernet demo @PIntroverts 01:01:42 - MHG Revisits: Cities: Skylines II 01:03:54 - MHG Revisits: Endless Dungeon 01:05:05 - Outro

In this Halloween episode Seoirse sits down with the Arseniy and Laura of part For Introverts to talk all about their Vampire adventure game Cabernet. Will Seoirse survive long enough to find out all he needs to know about the game before he turns into a vampire himself? Find out in this interview!Cabernet Steam PageAdventure Games Podcast Official SiteIf you would like to stay up to date make sure you subscribe to the podcast. You can subscribe and listen to this podcast on Itunes and Spotify and all other major Podcast Platforms! You can also subscribe to our Youtube channel for extra video content such as video reviews, video interviews, trailers and gameplay.You can also support the podcast at our PatreonYou can review this podcast here: https://ratethispodcast.com/adventuregamespodcast You can also find this podcast on our social media below:Facebook Twitter Instagram DiscordYou can also find the RSS feed here: http://www.adventuregamespodcast.com/podcast?format=rssLogo created by Siobhan. You can find her on Twitter and Instagram Music is Speedy Delta (ID 917) by Lobo Loco and can be found here:http://freemusicarchive.org/music/Lobo_Loco/Welcome/Speedy_Delta_ID_917_1724

Atlanta Wine Festivals hosts the Atlanta Fall Wine Festival at Historic 4th Ward Park Saturday, November 11, 2023 from 1pm-5pm Come check out 50+ wines, beer, live music with Davis and the Love, DJ Alex Heisey, and more. Food will be available for purchase. ​ Tickets include entry, entertainment, souvenir acrylic wine glass, and all beverage samples. $50 Advance, $55 after Nov. 2, $65* day of event. *Unless sold out. Tickets HERE: https://www.atlantawinefestiva... This is a 21 and up event: no kids, no babies, no pets. Chairs, blankets, and small bags are okay. No outside food or beverages. Rain or shine event- no refunds. We will not have Designated Driver Tickets. Free bottled water available. Alcohol will be cut off at 4:45pm. We have the right to cut off anyone for over consumption. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®

Justin Paso Robles Cabernet Sauvignon In this episode, Rob and Scott review a favorite in Justin Cabernet.  So come join us, on The Wine Vault.

Cabernet and True Crime is a (kind of) weekly podcast that covers the more unusual and uncommon true crime cases. Each week, your host, Jana, breaks down the narrative of a specific true crime case— turning it into a conversational learning experience for you… and sometimes herself! Join me in the place where good wine and true crime come together.

On this episode of the California Now Podcast, host Soterios Johnson dives deep into some of San Francisco's most celebrated and lesser-known neighborhoods with three expert guests.  First, Johnson is joined by Evan Goldstein, master sommelier for the San Francisco Giants. With more than 30 years as a professional oenophile, Goldstein shares some fun on-the-job anecdotes along with his perfect wine and snack pairings at Oracle Park. “Sauvignon Blanc and garlic fries is one of my favorites,” he reveals. “And then, of course, you're going to have one of the renowned tri-tip sandwiches that we do. It's funny how people will freak out [about what to pair it with] if it's a sandwich, but if you tell them it's a steak, “Oh, I'll have a Cabernet with it.” Goldstein also explores San Francisco's diverse wine scene, from trendy wine bars in the Dogpatch to neighborhood haunts in the Inner Richmond.  Next, Johnson reconnects with Bay Curious podcast host Olivia Allen-Price. The freshly minted author discusses her new book before getting into some under-the-radar gems in North Beach—including the Dear San Francisco revue. “It's kind of like Cirque de Soleil, but with a San Francisco twist,” she says. “It's a small theater, so you're really close to these people doing amazing tricks with their bodies that just will blow your mind. I went a couple weeks ago and I'm still thinking about it.” The podcaster also tells Johnson where to go for dinner and a show in sunny Potrero Hill.  Finally, Johnson talks culinary and cocktails with Lauren Saria, editor of Eater San Francisco. Saria shares a new way to enjoy a beloved city activity: a cable car bar crawl. After that, Saria breaks down her perfect Saturday—brunch spots, taco shops, and vintage stores included—in hippie haven Haight-Ashbury. The professional foodie also points listeners to some noteworthy happy hours and bars downtown, as well as some splurge-worthy restaurants. “In San Francisco, we are so fortunate because we have so many really lovely and special high-end restaurants where you can have a three- or four-hour dinner, and everything will be perfect” says Saria.

Cabernet and True Crime is a (kind of) weekly podcast that covers the more unusual and uncommon true crime cases. Each week, your host, Jana, breaks down the narrative of a specific true crime case— turning it into a conversational learning experience for you… and sometimes herself! Join me in the place where good wine and true crime come together.

We open a cabernet sauvignon from France! We also review a Kolsch style ale from Blowing Rock, North Carolina.

Welcome to another exciting edition of The Black Wine Guy Experience newsletter. In this episode, host MJ Towler sits down with the brilliant Greg Ahn to delve into the captivating world of brand building and the impact of cultural influences on the wine industry. Get ready for an enlightening and thought-provoking discussion!Greg Ahn shares his incredible journey from the corporate world to the wine industry in the episode. With experience at Seagram and his own successful ventures, including Cannonball and Bread and Butter, Greg brings a wealth of knowledge and experiences to the table.One of the key topics we explore in this episode is the art of brand building. Greg Ahn shares his insights on how he identified untapped opportunities in the wine market and strategically built brands that resonated with consumers. From focusing solely on Cabernet with Cannonball to creating a cheeky label for Bread and Butter, Greg demonstrates how creativity, storytelling, and positioning can elevate a brand's success.We also delve into the fascinating influence of different cultures on wine appreciation and consumption. Greg Ahn's Korean-American background and experiences in New England and Los Angeles shaped his perspective on the wine industry. Join us as we explore how cultural diversity enriches the wine world and the importance of representation within the industry.As always, our aim with The Black Wine Guy Experience is to provide you with engaging content that unravels the mysteries of the wine world. From captivating stories to expert insights, we strive to entertain, educate, and inspire wine enthusiasts like you.Take advantage of this intriguing episode featuring Greg Ahn. Tune in to The Black Wine Guy Experience podcast and immerse yourself in the world of brand building, cultural influences, and the fascinating art of winemaking.Stay connected with us on social media for updates, behind-the-scenes content, and more exciting episodes with fascinating guests. Remember to subscribe, review, and share the podcast with fellow wine enthusiasts who appreciate great storytelling and wine knowledge.Cheers to a wonderful wine journey!A Massive THANK YOU to Gregory Ahn!!!This episode's wines: There were none! To learn more about Folktale Winery, click the link!Follow Folktale Winery on IGTo learn more about Mezcal Mala Idea click the link!Follow Mezcal Mala Idea on IG____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at Blackwineguy.comFollow MJ @blackwineguy Hosted on Acast. See acast.com/privacy for more information.

Neeta Mittal, Founder of LXV Wine, embarked on a love-fueled journey into the world of wine. Meeting her now husband, Kunal, in Berkeley, they both discovered their shared passion for wine. A chance visit to Paso, reminiscent of India's close-knit communities, ignited their passion for winemaking. As one of the first Indian women to own a U.S. winery, Neeta takes pride in fostering connections through culture, food, inspiration, and community. LXV Wine's recognition as a Top-10 tasting experience in America reflects her commitment to creating meaningful wine experiences.   Here's a glimpse of what you'll learn:  Get to know Neeta Mittal as she shares her journey into the wine industry, the allure of Paso Robles, and the community spirit that defines it Explore the meaning behind LXV and how LXV Wine brings culture into the wine tasting experience Listen as Neeta delves into the art of flavor pairings, how they complement and contrast wine Explore unique spice pairings with each LXV Wine release and the importance of intensity and personalized flavors in pairing See as Neeta discusses the dream of making wine in Saint-Emilion, Bordeaux, and LXV's journey to realize it Delve into the Willow Creek area's terroir and why it's ideally suited for Bordeaux varietals Explore Paso Robles' transformation over the last decade, particularly its growing reputation for Cabernet and Bordeaux varietals Find out more about Neeta's role on the board of the Paso Robles CAB Collective and its significance in the Paso Robles wine industry The impact of big players in the wine industry swallowing up smaller ones and whether it's a concern for Neeta and LXV Discover Neeta's soft spot as she talks about their furry friends   In this episode with Neeta Mittal Explore the world of LXV Wine with Neeta Mittal. Join us as Neeta shares her journey from discovering Paso Robles to creating an immersive wine experience. Learn about LXV's unique tastings, flavor pairings, and Bordeaux varietals.  In today's episode of the Legends Behind the Craft podcast, Drew Thomas Hendricks and Bianca Harmon are joined by Neeta Mittal, Founder of LXV Wine. Discover the allure of Willow Creek's terroir and the Paso wine scene's evolution. Neeta's role in the Paso Robles CAB Collective and her perspective on industry changes add depth to the conversation. Plus, stay tuned for a heartwarming discussion about Neeta's furry friends. Cheers to wine, culture, and more with LXV Wine!   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.

Cabernet and True Crime is a (kind of) weekly podcast that covers the more unusual and uncommon true crime cases. Each week, your host, Jana, breaks down the narrative of a specific true crime case— turning it into a conversational learning experience for you… and sometimes herself! Join me in the place where good wine and true crime come together.

'My wife suggested we make wine. I think in the hope of cutting down our wine bill...'It's classic John Malkovich. The wit as dry as his aged Provençal Pinot Noir rosé (yes, you read that right). In this epic episode, we get to know John Malkovich the famous actor of stage and screen - but also John Malkovich the fashion designer, the theatre director, and most importantly John Malkovich the wine producer.This truly is a man for all seasons. But Malkovich seldom abides by convention - and his wine venture in the south of France, Les Quelles de La Coste, typifies this approach. He's planted atypical wine grape varieties like Cabernet Sauvignon, Carmenere - and (whisper it) Pinot Noir. He's even blending them together...For the wine classicists, this is nothing short of vinous heresy.So the big questions are: Is this just another cookie-cutter celeb wine project, or is it different? What are the wines actually like? Come to that, what's John Malkovich actually like? Join us as we pose the tricky questions, hear from the man himself and give our verdict on the wines.Along the way, John advises wine producers how best to launder money, defines what talent is, explains why he doesn't 'do' pride, identifies the greatest honour of his working life and tells a horror story of how he lost his 'spectacular' 2017 Cabernet. We also touch on topics as diverse as the Marquis de Sade, fabric collecting, beer chugging, 'boom boom' wines, the importance of details, and how making wine can break your heart.As the man says: 'I don't consider anything I do particularly provocative. It's just what I do. Which just seems to provoke people...'We love to hear from you so please do get in touch! Send us a voice message via Speakpipe or you can find more details to get in touch on our website (link below).All details from this episode are on our website: Show notes for Wine Blast S5 E1: The John Malkovich EXCLUSIVE.Thanks for tuning in. Here's to the joy of wine - cheers to you!Foot note: This episode, and the entire Season Five of Wine Blast, is dedicated to the memory of Phil Tuck MW.

This week on our Vino Lingo segment we feature Steve Ziganti, Proprietor of 3 Steves Winery, Livermore Valley, defining the term “Cabernet Pfeffer”.  Learn more by visiting www.3steveswinery.com

https://casasdelbosque.cl/en/ In this episode, Rob and Scott review the surprisingly below average Chilean cabernet from Casas Del Bosque.  So come join us, on The Wine Vault.

Cabernet and True Crime is a (kind of) weekly podcast that covers the more unusual and uncommon true crime cases. Each week, your host, Jana, breaks down the narrative of a specific true crime case— turning it into a conversational learning experience for you… and sometimes herself! Join me in the place where good wine and true crime come together.

Lively, vibrant with a hint of spice is how some people would describe a Cabernet or our dear friend, Diana Davidson. Her life is full of stories like meeting the Swedish princess in the bathroom, teaching aerobics to Native Americans, and losing the podium spot at the CrossFit games due to some pebbles. Diana, thank you for sharing your life and giving us some wisdom along the way!

Today's episode is with Matt Gant from Gant & Co. wines based in Karridale at the southern tip of Margaret River, Australia. Matt has been a friend of Vine Street for the last two decades. We began importing his First Drop line from the Barossa in about 2004/2005. We no longer work with First Drop – nor does Matt – but last year we picked up his newest venture, Gant & Co. These wines come from the family estate established by Claudia's father in Karridale, which is a cool-climate subregion of Margaret River, highly influenced by both the Indian and Southern oceans. The lineup includes a Semillon-Sauvignon Blanc, which is made in a savory rather than fruity style with lees aging and subtle oak presence, as well as two lighter-bodied reds. The first is called Nouveau. It's made in the Portuguese Palhete style, which is a nod to Matt's many years working in Portugal. He is actually currently a partner in a project at Quinta da Pedra Alta in the Douro, and this co-ferment of red and white varieties is similar to the base wine of port prior to fortification. Think crushable, chillable red that's also a really serious wine made from dry-farmed grapes, indigenous yeast, etc. etc. Finally, the Jeune is a light red blend of Cab, Merlot, and Malbec, and it's made in what Erin Larkin from the Wine Advocate calls “a summertime Cabernet.” Listen to the second episode of this interview to hear me fangirling over this wine. These wines disprove every trite American perception of Australian wine as sunshine in a bottle. They are light and acid-driven, yet pack so much flavor and texture onto that slender frame. They're really great wines, and they're such an incredible value, especially for Australian wine these days. Our conversation is split into two parts: in the first episode we talk about Matt's background, and how his palate has evolved over the years thanks to his time working abroad. In the second episode, we get into Karridale and the wines. To begin, Matt started by sharing with me his very first memory of wine growing up – not in Australia, but in a small town near in the county of Essex, just northeast of London...   Hosted by Charlotte Alsaadi. Special thanks to SNACKTIME for the music!  Vine Street Imports Instagram  |  Website 

Kirkland Signature Suscol Vineyard Napa Valley Cabernet Sauvignon In this episode, Rob and Scott review another wine from Costco, but this time the lovely Kirkland Signature Suscol Vineyard Napa Valley Cabernet.  So come join us, on The Wine Vault.

Cabernet and True Crime is a (kind of) weekly podcast that covers the more unusual and uncommon true crime cases. Each week, your host, Jana, breaks down the narrative of a specific true crime case— turning it into a conversational learning experience for you… and sometimes herself! Join me in the place where good wine and true crime come together.

The journey from the grapevine to the bottle is a journey filled with challenges for wine makers worldwide. Thanks to climate change, those challenges are mounting. In this episode of Hometown Stories, a look at how climate change is forcing Virginia's billion dollar industry to adapt.

Chris and Morgan sit down with Chuy and Eppie Ordaz, of Palo Alto Vineyard Management and Ordaz Family Wines. https://www.ordazfamilywines.com/

Cabernet and True Crime is a (kind of) weekly podcast that covers the more unusual and uncommon true crime cases. Each week, your host, Jana, breaks down the narrative of a specific true crime case— turning it into a conversational learning experience for you… and sometimes herself! Join me in the place where good wine and true crime come together.

Welcome to another episode of The Gamerheads Podcast. We start this week's episode off with a game of "Fake News" where Mike and Phil compete to see who knows more about gaming headlines.  We're not just gamers but game critics too. We've got updates on the new Xbox Game Pass release, the upcoming Overwatch season, and the Macho Man and Mankind skins in Fall Guys. We also delve deep into the Visual Novel Fest on Steam, exploring new offerings like Cabernet. We also discuss other games we are playing like BroForce and Bramble: The Mountain Kingon Xbox Game Pass. And Mike gives the final score of his review of Antstream Arcade.Don't miss out as we wrap up with a lively session of Buy It Or Leave It, sharing our insights into the games due for release between August 14th and 19th.  And our Tales from the eShop segment.So, prepare for a rollercoaster ride through the gaming world, where we promise you laughs, insights, and a lot of fun!Support the showHere are a few ways you can support Gamerheads!Leave us a review!Not only does your review help fellow gamers discover our podcast, but it also provides valuable insights for us as content creators. Your feedback serves as a compass, guiding us in crafting episodes that cater to your interests, addressing topics that matter to you, and enhancing your overall listening experience. Your words have the power to influence the direction of future episodes and ensure that we continue delivering content that captivates and engages. Review us on Apple Podcasts! Review us on Spotify! Join our Discord!In The Gamerheads Podcast Discord, you'll find a haven for lively discussions, where you can chat about the latest releases and share your gaming experiences with fellow gamers.Join our Patreon today https://www.patreon.com/gamerheadsFollow us on Twitter - https://twitter.com/GamerheadsPodMusic: Jeff Dasler - RecusedScott Gratton - Wheel IntroVarious Artists - Return to Control

Cabernet and True Crime is a (kind of) weekly podcast that covers the more unusual and uncommon true crime cases. Each week, your host, Jana, breaks down the narrative of a specific true crime case— turning it into a conversational learning experience for you… and sometimes herself! Join me in the place where good wine and true crime come together.

Christi & Alex are putting their glasses together to explore another wine! Unknown to Christi, she is settling in to savor a wine that comes from one of the most celebrated regions in the world, and priced accordingly! While we typically try to keep our wines in the "Affordable & Friendly" catagory, (because wine should not be frightening to you OR your wallet!), this week is a special occasion! What is occasion, you may ask? The best way to find out is to Pop in your earbuds, Pour yourself a glass, and join them as they DRINK SOMETHING AMAZING!!..........Chateau Cos d'Estournel 2011St. Estephe, Bordeaux, France65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc13.5% ABV$179.97 average price WE 96 JS 95 RP 94 This wine is no longer available, so I am including the link to the most recent available vintage.  | Buy This Wine! Chateau Cos D'Estournel Chateau Cos d'Estournel is a Grand Cru vineyard located in St. Estephe. Its oriental facade is adorned with three pagoda turrets, all cast in a soft golden sandstone. Chateau Cos d'Estournel today covers 170 acres separated from Chateau Lafite, along the southern edge, by the stream between St. Estephe and Pauillac. The gravelly soil, over a flint, limestone and silicate subsoil low in nitrogen, has eroded over centuries to form steep ridges which perfectly drain the vineyards. The vineyards are planted 60 percent in Cabernet Sauvignon vines, 2 percent of Cabernet Franc, and 38 percent in Merlot. Naturally, the percentage of Cabernet or Merlot in the composition of each vintage depends on the climate which favors one grape variety or the other.Support the showLike the Show? Every Coffee Helps!https://www.buymeacoffee.com/DrinkSomething

Melissa Stevens Dad finally agreed to go fishing with her so she could finally show him what she does for a living. Her Dad happened to show me some photos when he returned, and I was blown away.  OMG!  I've never seen any woman reel in fish this big! I had to meet her. Melissa will tell you herself she's not the only woman out there fishing at this level, she's just the only one I know about. I am aware that more women than ever are taking up fishing and that's a good thing. Research shows women who fish are happier and healthier. If that's the case Melissa must be freakin ecstatic.   The fish she caught when her Dad went along was a Swordfish weighing about 90 to 110 pounds and was about 6 ½ feet tall from the tip of his tail to the end of the bill.  Yes, this woman catches fish much bigger than she is. The fish in the shot of her leaning back on the boat, the photo with blood all over the bottom of the boat (gag me) is a large tuna. Then there's that a 302-pound swordfish she's posed with. And a shot with her posing with what looks to me like a giant goldfish. Those are American Red Snappers. Melissa said the biggest fish she ever caught on a rod and reel personally, was roughly a 900 pound bluefin tuna out of a fishery in Nova Scotia where they were not permitted to remove them from. And the largest fish she ever caught commercial fishing, working on a commercial boat, was... a 940 pound swordfish!   I asked her. “How the heck do you even pull these fish with your arms? "I mean, what kind of unusual strength do you have?”  “Most of my strength” , said Melisa,  “comes from pure stubbornness.”  I'm was left speechless seeing what Melissa has been doing for a living for the past 14 years, and I had to wonder, what would inspire a young woman to go in this direction? Melissa said, “Mom and I grew up watching a lot of this sport fishing on television, most specifically a show called Walker's Kay Chronicles. It's the show that really started off sport fishing in the public eye. And I always wanted to be on the boat my whole life and instead of taking the traditional route after high school, I dug my heels in and I went fishing.” So yes, Melissa's gone fishing and living her dream! I too loved watching sport fishing shows as little girl, and I too am living my dream, telling other peoples fish tales.  LOL Oh and Melissa's 'quite the catch herself', but dating her means you'll have to understand she smells like a fish a lot. LOL We laughed about that. Melissa is from CT, lives in Fla. and fishes often in Venice, Louisiana. If you want to go fishing with her, which many people do, you can book a fishing trip with her at Southern Catch Outfitters in Venice, Louisiana. Melissa says, "People come from all over the world come to fish in Venice." Most of their customer basis is from the Gulf Coast area, Texas, Louisiana, Mississippi, Alabama, and Northern Florida, just because it is a very easy drive. But she said, they're only an hour and 15 minutes from New Orleans airport and there is a direct flight from LaGuardia Airport in NY right there. So they do have quite a few customers from the tri-state area that join them.  Enjoy this podcast of our live radio conversation on The Debbie Nigro Show. If you'd rather read than listen - the audio treanscript is below. In case you want to know more about Melissa Stevens check out:   https://www.southerncatchoutfitters.com/  Melissa Stevens Facebook Page: Southbound Tackle  https://www.facebook.com/southboundtackle/ I like to follow her 'catches' on Instagram: @SouthboundTackle ********************************************************* AUDIO TRANSCRIPT:  0:00:00 It's time for the Debbie Nigro Show with Debbie Nigro, who says she's still a babe, or at least she thinks she still is. That's right, attitude is everything, and Debbie's delusionally young. No one sees the glass of Cabernet half full like Debbie. She's fresh air with a magnetic flair, but some day has arrived, and as far as she's It's time to roll. 4 0:00:24 They say when you cast off, you never know what you'll reel in. Research shows the real catch isn't something you can hold or see, but something you can feel. Yes, it's about happiness and grit and learning patience and it's very good for your health. 1 0:00:48 Fishing it is, and women who fish have all these things going on. They're being encouraged to get out there, fish more. I don't know if you guys know any women who fish. I don't know many. I love the idea of it. I don't bait and I don't like getting in the way of a big fish coming on board. But, you know, I like the idea of it. I saw a photo of a girl. I'll call her a woman because she is a young beautiful woman, that blew my head. I was like, what am I looking at here? She was holding a catch of a day that was bigger than any fish I've ever seen. I was like, whoa, whoa, whoa, whoa. And then it just kept going on, picture after picture after picture of this woman, young woman, catching gigundo fish. Like she is the girl that all the guys want to fish with. And I happened to see the picture because I know her dad. And he had just returned from the first time he ever went fishing with her. He said, she said, Dad, why don't you come fishing? So Melissa Stevens is supposed to be joining me today. I don't know if she's still in the water, on the sea, wherever she is. She's definitely checking in. Bob, you stay alert. Hopefully she's supposed to be on the air. Staying alert. Okay. I mean, you just don't mess with a girl who can lift a fish this big. If you want to go on my social media and see what I'm talking about, I highly encourage you to go over to the Debbie Nigro Show Facebook page and you can go over to my Instagram at The Real Debbie Nigro and you will just not believe your eyes. I just can't believe your eyes. I used to watch Wide World of Fishing when I was a young girl. It was on Sunday mornings after like, I don't know, there was nothing on Sunday mornings. It was just like a wide world of fishing. It was always that opened up with an icon and a brand image of a giant swordfish. A big swordfish. I thought that I should do that. I thought I should catch a giant swordfish. Maybe it was a marlin. I don't know. It looked the same to me. I know they're not the same, but that's what I started my day with on Sunday, as a little chubby little girl, like, oh, this is cool. And I imagined myself sitting there trying to do it. One time I did get a chance to go on a boat in Florida and sit in what they call kind of like a, almost like a shark catching sulky, if you will. You know, a big fish sulky that's on the back of a boat and facing out, you get strapped in. 3 0:03:29 It's like, wow! 1 0:03:30 Caught nothing, but I felt like it. Like I felt I had the experience. But what this woman does is beyond. So hopefully she'll be coming up shortly. It led me to do some homework really about fishing and the psychology of it and in particular the research has shown that women should really look into this. It has a very profound impact on a woman's life, fishing and boating. The senior director of marketing for an organization that I just found out about today is really out there. It's called Take Me Fishing. What they're trying to do is confront the barriers and inspire women everywhere to challenge themselves, to try something new, to help them find their best self while supporting a more inclusive fishing and boating environment. Despite record levels of female participation in fishing, almost half of the female anglers do not feel respected by the broader angling community, with more than one in three feeling stereotyped, right? 9 0:04:28 Hey, Deb, how about we let Melissa tell us about it herself? 1 0:04:32 She's right here now. Oh, thank. She got off the boat to call me? Thank goodness. Melissa Stevens, you, you, you unbelievable girl, you. I am like bowing down. Hi, welcome. Hello, thank you. Thank you for having me on. I appreciate it. Honestly, I've been a champion of women doing everything since I was born. I was always like, what can't we do? Why can't we do it? But I was just starting to talk about how there's a campaign to get more women fishing and that there's sort of been a stereotype, I guess, about women not having the presence in the fishing industry. So when I saw this picture that your father showed me, he goes, I just got back from seeing my daughter. We went out fishing. I was like, what am I looking at? And there you were with a giant how big was that swordfish? The one we caught the other day with my dad was about a between we never weighted it but about 90 to 110 pounds. And how tall was it you know I saw it over your head over your father's head. Yeah. How high did it get? 2 0:05:34 Probably about 6 1⁄2 foot on that fish. I couldn't believe it. 1 0:05:40 That's from the tip of his tail to the end of the bill. Melissa, you brave girl. The second picture I put up is you leaning back on the boat with a fish bigger than you, kind of blood all over the bottom of the boat. I'm assuming it's that large. What kind of fish? 2 0:05:53 I haven't looked at it, but I'm assuming it's that large tuna. 1 0:05:56 Yeah, that looks like a large tuna. And then you sent me a picture, you told me I had permission to use, of another fish that, I don't know, I never saw anything this big, is that another swordfish? 2 0:06:08 Oh, that's a 302-pound swordfish. 1 0:06:13 And then those big, looks like giant goldfish, what are those? 2 0:06:17 Those are American red snappers. 1 0:06:21 It's just, I'm speechless seeing what you do. Is this what you do for a living every day It's been about 14 years of me doing this is my daily job What would inspire a young woman like yourself to go in this direction? What was it in your life that led you to doing this very fortunately I live my childhood dream. 2 0:06:40 Mom I grew up watching a lot of this sport fishing on television most specifically a show called Walker's Kay Chronicles. It's really, it was the show that really started off sport fishing in the public eye. Wow. And I always wanted to be on the boat my whole life and instead of taking the traditional route after high school, I dug my heels in and I went fishing. I just think it's incredible. You missed the park. 1 0:07:15 Yeah, I used to watch fishing shows too. That's why I really was attracted to what you're doing. I mean, I used to fantasize about doing what you're doing. I don't know where that came from. It was the only show on Sunday morning, Wild World of Fishing. But you're doing it. Are you one of the few women catching fish this big? At this point in my career, I am not. 2 0:07:37 In the beginning, there was probably about overall four of us in the entire community that were fishing at this level. In the last five years, it has really become more available for women. Yeah, maybe more, more than a month. I've never really, I've never been in it to be a martyr for women. I've never been in it to pound the way and pave the road. So, there's always been space for women in this career if you've been willing to put your head down and work hard. That is really the only way to get, the only way to get far in this career is to dedicate your life to it and show everybody around you how good you are. 1 0:08:30 Unbelievable. 2 0:08:31 There's no... no pictures do the justice. The people need to see the hard work. 1 0:08:37 Yeah. I'm just jealous you get all that fresh air every day. Now I know you're from Greenwich but you moved to Florida but you fished a lot in Venice, Louisiana. Is that where the big action is? 2 0:08:47 My current home port of fishing is Venice. I have been very fortunate that my career has taken me around most of the globe and I have done some of the best fishing on earth. But as far as consistency and truly just incredible nature, Venice, Louisiana is one of the most impressive fishing destinations that I have ever been to in my life. Which is why I chose to stay there for a while. 1 0:09:20 And the water is of the Gulf of Mexico. I can see that just from the way you're catching, who would even know that it existed? Is there something you want to... you came in a little late on the segment. Do you have any more time to hang out and talk a little bit more or you got to go? 2 0:09:33 I have plenty of time, absolutely. 1 0:09:35 Okay, cool. We have to take a little break and when you guys come back I'm talking to Melissa Stevens she is a world-class fisher woman am I saying it right angler what do you what do you an angler I am a fisherman much like a fireman a postman a mailman I'm a fisherman it is a the ocean doesn't know if you're a man or a woman it just wants to work hard that's great so stay with me because I have a lot more that I want to share about you to the audience where they can find you and follow you because it just made my day to see what you're doing. Okay, everybody, you're listening to the Debbie Nigro Show and I guess Melissa Stevens and we'll be back in just a moment. 3 0:10:25 And now, back to the Debbie Nigro Show. 1 0:10:32 Hi guys, I'm Debbie Nigro. You know, I love fascinating personalities, right? People who are unique, doing unique things. And I happen to come across a photo of this guest right now that I'm enjoying meeting, Melissa Stevens, when her dad showed me a picture of him going fishing with her for the first time. And she's like next to these gigantic, like world record size fish. And I wanted to invite her on the show, introduce her to you guys, tell you where you can find her because they, she and her cohorts actually take people out on charters to go fish with them in Venice, Louisiana. You're going to want to know about this if you're into this sort of thing. So, Melissa, are you breaking world records with what I'm seeing you catch this year? 2 0:11:23 Oh man, Debbie, I wish that I was, but I am not. I am not. The hope is that we can get close and try to push the limits of what we can catch where we are, but that's the cool thing about being on the water it could happen anywhere at any time so every day we're hunting for them but I have yet to put a legitimate world record. I mean what what's the heaviest fish you ever pulled up? The heaviest fish that I've ever caught on a rod and reel personally myself is about a 900 pound bluefin tuna out of a fishery in Nova Scotia where we were not permitted to remove them from 8 0:12:06 the water. 2 0:12:07 So that's an approximation of about 900 pounds. And the largest fish I've ever caught commercial fishing, working on a commercial boat, was a 940 pound swordfish. How do you even pull this with your arms? I mean, what kind of strength do you have? Most of my strength comes from pure stubbornness. 1 0:12:35 Wow, you are stubborn! 4 0:12:37 Yes. 1 0:12:39 Incredible, incredible, incredible. I was reading this morning that... 2 0:12:43 Handling fish of that size is heavily technique-driven, not so much a strength thing as far as it is understanding how to handle it. 1 0:12:53 Yeah, so say you catch a 900 pound fish, how many people do you need on the boat with you to help you pull it up into the boat? 2 0:13:02 With the right equipment it could be two of us, but if we don't have that it could take quite a few, five, six people. 1 0:13:09 Wow. And then you know, tuna is in high demand obviously as is swordfish and when you catch giant tuna and we'll talk about tuna let's stick with that what is the market for that like are people 2 0:13:22 clamoring to get their hands on it? So as of right now my current job is solely charter fishing the fish that we catch during the day goes home with the 1 0:13:31 customer and usually they slide a piece of the water. I've never tasted anything. Swordfish, you know, that's not on as many menus as it used to be. 2 0:13:46 What's going on with the swordfish out there? The sword fishery is as good as it's ever been. There has been a lot of restrictions placed on some of the commercial boats, specifically the longliners, on where they can fish. So the frequency in which they've been sword fishing and catching them for the commercial longline boats because of where they're allowed to fish has kind of hampered the amount of swordfish that they've been catching. But also, swordfish do contain a very high level of mercury. And that will scare some people away. But that 90 to 120 pound range fish that my father and I caught, you could eat that all 1 0:14:35 day with not the worry of the mercury. So interesting. What about seasickness? What you guys do all day long? How do you do that? I fortunately in the last almost 15 years have never been seasick. 7 0:14:52 Good. 2 0:14:53 But I have been graced with the opportunity to watch thousands of people to get seasick. 1 0:14:59 Gosh, that's the worst. 2 0:15:02 Depending on the customer, we don't really, there's nothing you can really do. Seasickness, you can kind of tell usually before we leave the dock even who's going 6 0:15:12 to get seasick. 2 0:15:13 It's very mentally driven. Now there are a group of people who just cannot handle any kind of motion. My brother is one of those people specifically where we could be in the car and the car could swerve funny and he could get sick. But most people the seasickness comes from hyping it up in their head that they're going to get seasick. Wow. Okay. There is some things you can do in order to, you know, stave it off, but once it happens, it's very hard to shake it until we get to 1 0:15:48 land. Okay, let's not talk about that anymore, because even the thought of people getting nauseous makes me nauseous, Melissa. I can't even talk about it. Yes, but that, but I'm 2 0:15:57 trying to say is that that thought in your mind is what will drive it in the first place. 1 0:16:03 Okay, we're done with that topic. Let's talk about the blood that comes out of the fish. I can't look at blood. How do you look at all that blood? 2 0:16:09 Oh, I tell our customers that my Captain John has a duty to fulfill my daily bloodlust and that we gotta go catch some fish. So for me, it is a byproduct of the joy of fishing and I could not possibly care less about it. 1 0:16:26 How many days a week do you eat fish after doing all this fishing? I eat little fish pieces with tuna blood every day. Oh gosh. Did you hear what my question? I'm sorry. I didn't mean to cut you off. How many days do you eat fish after all this fishing? How many days a week do I eat fish? 2 0:16:39 Yeah. Oh, probably one or two days because you have to mix it up a little bit. It would be too much if I ate fish every single day. 1 0:16:50 Right. But there's people who do that. And I know that it's obviously one of the healthier things to do. 2 0:16:55 My captain's mother is a pescatarian. All she eats is fish. So every few months we ship her a box. Pescatarian. 1 0:17:03 Nice and new where we brought into this century. I don't think they had pescatarians. Maybe they did. They just didn't call it that. So who's coming to rent these charters? Where are people coming from? 2 0:17:18 If you have any knowledge of great fishing and you know Venice, we have people coming from all over the world. Most of our customer basis is from the Gulf Coast area, Texas, Louisiana, Mississippi, Alabama, Northern Florida, just because it is a very easy drive. But that being said we are only an hour and 15 minutes from New Orleans airport and there is a direct flight from LaGuardia right there. So we do have quite a few customers from the tri-state area that join us. 1 0:17:51 Wow, you have full day offshore fishing and overnights that I guess you start out and you're there surprising the fish when they wake up? 2 0:18:00 We leave the dock about noon, we get back about noon the next day. 1 0:18:04 Yeah. Are there some fish that are easier to catch at night? 2 0:18:11 Not particularly, but sometimes the bite at night can get really fired up. And a lot of people like the overnight experience. We bring the grill, you know, we make burgers on the boat. 1 0:18:27 It's really more of an experience than specifically for the fishing. Yes. I have friends and people I know who are avid fisher people and travel all over the world. They seek out the next great fishing adventure. So when I saw what you were catching, I was like, wow, if anybody sees what I'm going to post who likes this, they're going to be calling you ASAP. So I wanted to just promote who you are associated with because it's called Southern Catch Outfitters and they're in Venice, Louisiana. And I never heard of Venice, Louisiana as the fishing location, but after seeing what you caught, I'm like, okay, obviously this is the place, right? And of course- 2 0:19:07 It is truly remarkable. Not a very beautiful place to stay in actual Venice. That is for sure. A lot of oil industry, very commercialized, not a lot of people. No supermarket. There's one dollar general and that's about it. But we can help people find places to stay. There's houseboats. We pick you right up in the marina from the deck of the houseboat. And we have two boats, 40 foot center console catamaran style boats that can hold up to six passengers each and It's about a 10 to 12 hour day and in total But the great part about Venice as opposed to fishing in other places in the Gulf Coast is that it's a peninsula And you're already 60 miles in the correct direction 1 0:19:54 Awesome, so Melissa a couple last questions. When somebody comes in with a giant tuna, 600 pounds, 700 pounds, whatever, do you cut it up right there on the boat? Do you fillet it? 2 0:20:09 We take care of all of the processing up to the point of we don't vacuum seal it or we'll put it in ziplocks, but we take care of all that breaking down of the fish for you. We do it in the marina. We have to bring the fish in whole. If unfortunately we got pulled over by wildlife on the way in, you have to have the fish in one piece in order for them to measure them. So once we get in, we load it up in a cart, bring it down to the cleaning station, we cut the fillets off, we chunk it up and send you home with it in a cooler. 1 0:20:47 You are the coolest girl I've met, I swear, in a long time. What about that swordfish-like sword beak? What's that used for? So, while the fish is alive or after the fact? I don't know, I'm just scared of it. What do you do with it? You should be scared of it. 2 0:21:03 That's why it's called the swordfish because they are sharp on the side and they use that and when the swordfish is at the bottom, it lives in the bottom in the dark. They use that bill to basically kill their prey and then come back up to it and then eat it. So they whack at the fish, they can even cut one up, they can cut up a fish with their bill. Now after this is back once we've taken the fish apart, um, I do a process of cleaning the bill where macerate it, get all the meat and fat out of it and then cleanse it and whiten it and I hang them on the wall. 1 0:21:45 Why did I know you were going to say something creative like that? I kind of knew that was coming. And by the way, I can't believe I called it a beak. It's a bill. No, it's a bill or a beak. It's a bill. It's a bill. You know a little bit more than me. I think the last thing I want to ask you, or one of the last things is do you always smell like fish? If you're working around fish this much? I would say from about 4.30 in the morning to about 8 o'clock at night, yes. I smell like fish. And I tend to go like that on a date if I go on a first date because you either take 2 0:22:22 it or leave it that way. 1 0:22:25 You know, I didn't want to get personal, but since you volunteered, that is pretty darn funny that you said that. Are people intimidated who, you know, you're interested in maybe dating, that this is what you do, that you can catch 900 pound fish on a regular basis? 2 0:22:43 They think it's cool until I spend my time offshore with another man, and then they wonder 1 0:22:48 what I'm doing. You've got a whole other set of things going on down there. This is quite priceless 2 0:22:52 You know what the fish don't care whether I'm single dating smell like fish smell like roses That's um I've dedicated my life to it, and if somebody wants to join the ride go right ahead But I'm not going to stop doing it for anything Okay, what is the one thing that a woman? 1 0:23:08 Fishing big big fish like this has to be careful of versus guys. Is there anything? 2 0:23:17 I will just put it this way. I traveled the world with a 95-pound woman. She's in her early 60s. I saw her catch more large fish than most men. The only thing that she had was the willpower to do it and nobody could tell her nothing. So this is a mental fortitude game, not a strength game. 1 0:23:41 You have to be... Interesting, yeah. Interesting, interesting, because I was reading about... 2 0:23:45 People ask me, I have 300 pound, 6 foot 10 grown men on the boat who give up, and then I step in and they are just like, how do you do that? It's because you dig your heels in and you get it done. 5 0:24:01 That's how. 1 0:24:02 Wow. I wouldn't mess with you. 2 0:24:04 That is my advice to women is to don't take no for an answer and you don't need to tell them what you can do you need to show them what you can do. 1 0:24:16 It's so interesting that you're saying these exact words because from what I read about the research done on women who fish and a study they did actually, the folks who researched this at the Recreational Boating and Fishing Foundation, they said among women who fish, they have greater perseverance and they're more likely to say that setbacks do not discourage them. They learn patience, they develop confidence, higher self-esteem, clear mind, and they say it improves their mood and they're quite happy. It took me years to get paid to have enough of a space in my career to get paid real money. And now I get paid just as much as the guys who have been doing it as long as I have to. You go girl, Melissa Stevens. And by the way, you're not the only woman who took years to ask for what she's worth. So, good for you. SouthernCatchOutfitters.com is where you're going to find more information and book a charter to fish with Melissa and her crew or anybody else you want to hook up with in Venice, Louisiana. Check out my social media photos of her that she was kind enough to share on the Debbie Check out my social media photos of her that she was kind enough to share on the Debbie Nigro Show Facebook page and at The Real Debbie Nigro on Instagram.      

In this episode of MD: We explore the complexity of the French language. Hats off to Xavier Combe, as he walks us through everything we need to know to pair a rare Cabernet with Velveeta.. Then, Muffy tells a story about a famous actress/schoolmate.  Then, "Fresh Air Freaks" offers up some street cred for our claim MD has a "Literary Bent Vibe." Then, Bobo closes out the episode with a story about the mimes visiting him at his Chateau Bastille in the Paris zoo. Bobo is a talking Orangutan who has plenty to say about the human condition... French Language/Fresh Air Freaks Written & Narrated by Xavier Combe Sound Design & Music by Jim Hall 

Ready to dive headfirst into controversy? On tonight's show, we're breaking all the rules. We're making a bold move into uncharted territory as we discuss our least favorite songs from each Pearl Jam studio album. But that's not all, we're also taking you behind the scenes of our adventures in the world of wine buying and sharing our dreams of owning a Volkswagen bus. Buckle up as we navigate the complex laws surrounding alcohol labeling and recount the generous act by Chateau St Michelle towards fellow wineries after a calamitous freeze event.Now, let's shift gears. We're also celebrating milestones and making room for laughter and fun. Tony Bound, our esteemed guest, joins us to honor the Lightning Bolt Show's 10th anniversary. Together, we revisit the horror story of the Tin Club event and reminisce about our time at the Wrigley Stadium line. We also delve deep into Pearl Jam's self-titled album, discussing its hits, misses, and the songs that aged like fine wine. Our journey doesn't end here. We continue to explore the evolution of Pearl Jam, comparing the significance of music across different decades. We dissect favorite and least favorite tracks from albums like Yield and Vitalogy, and speculate on what's to come with the upcoming release, Gigaton. And in the spirit of true debate, we even take on the challenge of comparing music from different eras. So, tune in, as we share our thoughts, opinions, and some heated disagreements on a rollercoaster ride of emotions and a whole lot of fun.(0:00:00) - Taking a Break and Anniversary CelebrationsWe reflect on our journey, discuss mental health, and joke about hate mail.(0:05:52) - Opinions on Songs and Wine SelectionsWe compare Pearl Jam albums, share wine-buying experiences, and reminisce about owning a VW bus.(0:17:02) - Discussion on Wine Labels and OnlyFansWe discuss alcohol labeling laws, TTV and ATF regulations, and Chateau St Michelle's 2004 vineyard donation.(0:26:20) - Wine Recommendations and Concert MemoriesWe discussed wine regions, winemaking processes, a recommended Cabernet, and a wine shop.(0:33:47) - Least Favorite Songs by Pearl JamWe debate Gigaton's "Comes and Goes," "Buckle Up," and "Infallible," comparing it to Christina Aguilera.(0:45:08) - Pearl Jam Album Review and CelebrationTony Bound joins us to celebrate the 10th anniversary of the Lightning Bolt Show, gifting him a corky bottle opener and discussing Pearl Jam's self-titled album, Unemployable, and memories.(1:00:47) - Favorite Pearl Jam Albums and New MusicWe examine Pearl Jam's Yield album, debate favorite and least favorite songs, look into Gigaton and its edgier style, and celebrate the 10th anniversary of the Lightning Bolt Show.(1:14:11) - The Evolution of Pearl Jam's VitalogyPearl Jam's Vitalogy risks, success, and influence on 90s bands discussed.(1:23:53) - Comparing Music Significance Across DecadesWe compare 1958's top songs to Vs., examine modern rock and roll's birth, and ponder future music's sound.(1:39:55) - Debating Pearl Jam's Least Favorite SongWe debate Pearl Jam's 10 album, reflecting on 90s classics and discussing 'Garden', 'Deep', 'Even Flow', and 'Lightning Bolt'.www.TheTouringFanLive.commedia@TheTouringFanLive.Comwww.facebook.com/TheTouringFanLiveInstagram-@TheTouringFanLiveCopyright The Touring Fan Live 2022

Brace yourselves for an enthralling journey into the uncharted territories of the UFO phenomenon, steered from the National UFO Reporting Center (NUFORC)  in Harrington, Washington. An enormous amount of data has been collected, stretching back to the center's founding days with Bob Gribble in 1974, all the way to the present-day stewardship of Peter Davenport and Christian Stepien. prepare to shudder as we recount the tale of Ralph H Benson, a Cold War nuclear missile silo owner and his fatal encounter with a taxman.Then we switch gears and plunge into the vortex of theories linking a chilling pattern of cattle mutilations in Central Oregon to extraterrestrial activities. But could there be more than meets the eye to these gruesome cattle deaths? We think these events give of some serious Jack The Ripper vibes!  As we conclude, we reflect on the emotional toll on the unsuspecting victims at the heart of these occurrences - the local farmers. Get ready for this rollercoaster ride into the uncanny, the eerie, and the outright fascinating world of UFOs and all that comes with it!Imagine 8-foot tall aliens lurking in your backyard; well, a Las Vegas family didn't need to - they lived it!Today we shared a promo for the podcast Navigating Advocacy Podcast formerly known as Cults, Crimes, & Cabernet!Ghosts of Summer PDXTrue Crime & Paranormal Podcast FestivalIf you're enjoying our podcast, please consider leaving a rating & review on Apple Podcasts.  It helps get us seen by more creepy people just like you!  Stay connected with us for more creepy content.   Visit our website!  Find us on Facebook, Instagram, TikTok, Patreon,  & more!  If you have any true crime, paranormal, or witchy stories you'd like to share with us & possibly have them read (out loud) on an episode, email us at pnwhauntsandhomicides@gmail.com or use this link.  There are so many ways that you can support the show: BuyMeACoffee, Apple Podcasts or the Buzzsprout Subscription Feature, or by leaving a rating & review on Apple Podcasts.Pastebin: for sourcesSupport the show

I'm happy to introduce you all to my good friends Navigating Advocacy, formally known as Cults, Crimes, & Cabernet. In their journey through the true crime space, they found that the name Cults, Crimes, & Cabernet no longer reflected their position on ethical true crime content. Navigating Advocacy is a true crime podcast that seeks to use the power of storytelling to raise awareness about unsolved crimes and bring justice to victims and their families through action-oriented advocacy.Hosted by Melissa and Whitney, who themselves started as true crime enthusiasts and have since become passionate advocates. Their podcast aims to inspire action and promote positive change in the criminal justice system. Their mission is to provide a platform for victims and their families to share their stories and be heard while offering practical guidance on how listeners can make a difference in their communities. In each episode, they explore a different unsolved case, highlighting key details and potential leads in an effort to spark new interest and help advance the investigation. Navigating Advocacy is available wherever you get your podcasts.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3588169/advertisement

Winelikes is a free social media app designed exclusively for wine lovers. It connects everyone — from the complete novice to the sommelier — for fun, discovery, education and experiences. After a two-month beta testing trial, the app is now available worldwide to all iPhone and Android users. Does anyone really need another social media app? Jeff Gillis, founder of the Winelikes, argues that anyone who loves wine or wants to learn about it must download this one. Here are a few things that make Winelikes different: Winelikes is all wine. That means there is less clutter and fewer irrelevant posts to wade through. Winelikes doesn't use algorithms or AI to push sponsored posts at people. When an individual logs into the app, they actually see their friends' content, not something a computer or advertiser thinks they'll like. The app is designed to help people who are new to wine learn about it in a fun and non-threatening environment. New users take a palate quiz to begin developing their preferences. There are numerous other quizzes designed to aid people interested in learning about different aspects of wine — and take some of the intimidation and tedium out of solo study. Winelikes provides a non-judgmental environment for exploring and experimenting with wine. The site will never tell a user that they “should” or “shouldn't” like anything. Some apps are designed to get the user hooked on a screen. Winelikes focuses on connecting people for real-life experiences. People can use the app to learn about wine destinations they'd like to visit and arrange meetups with folks at local restaurants, bars, wineries and other destinations. Since wine and food so often go together, there is a feature designed to help people determine what foods and wines might pair well, as well as a place to save food/beverage combinations that users enjoyed. Visit this link for more on Winelikes: https://www.winelikes.com ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®

Jake and Scott recently had a unique opportunity to create their own whiskies thanks to Oak & Eden's new “Whiskey Customizer.” The new online experience allows you to be the whiskey-maker and select from over 2,000 unique combinations to craft your own unique finished whiskey.  Jake and Scott each created our own whiskey and sat down with them blind to identify what our choices were and how they stacked up against each other.  A big thank you to Oak & Eden for proposing this podcast idea and supplying us each the chance to customize our own bottle. Oak & Eden, the Texas whiskey brand known for its unique “In-Bottle Finishing”, has introduced its Whiskey Customizer. Whiskey Customizer makes Oak & Eden the first national spirit brand to offer single bottle customization for the masses. Move over single barrel picks! This is guaranteed to create a unique, one-off bottling for the whiskey aficionados and newbies alike. The Customizer allows consumers to explore and tweak a recipe from just over 200 possible combinations. The whiskies include 4 base options, 2 wood options, 2 proof options, and 11 infusions or no infusion. Oak & Eden has plans to add more options in the near future so the possibilities might be endless. Price for this unique bottling ranges from $59-$79 depending on the options you select. Whiskey Customizer is available now online and shipping nationwide. Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.  We are thankful for everyone who has supported us. A huge shoutout goes to our growing Patreon Community as well! We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at Info@BourbonLens.com. Check out our BourbonLens.com to read our blog posts, whiskey news, podcast archive, and details on our upcoming single barrel picks. Cheers,Scott and JakeBourbon Lens   Full Details from Oak & Eden: Oak & Eden's proprietary In-Bottle Finishing technique was just the start of the founders' vision. Rooted by the innovative spire, the brand developed Whiskey Customizer, becoming the first national spirit brand to offer single bottle customization for the masses. Whether you're an avid whiskey fan wanting to experiment or looking for that perfect gift for a loved one, Whiskey Customizer has a little something for everyone. To kick off the experience, customers are invited to build their custom bottle by selecting a desired whiskey base out of Bourbon, Four Grain Bourbon, Wheated Bourbon or Rye. Each base has been aged a minimum of three years. All four whiskey bases are available in 90 proof and 114 proof. After selecting the base and proof, builders may then choose the preferred wooden spire to be infused or inserted into the base with no infusion. Wood options include an American Oak spire, lending a sweet and toasty finish, or a French Oak spire, lending a floral and peppery finish. Builders can also select their spire to be infused with Coffee, Vanilla, Grapefruit Liqueur, Orange Liqueur, Pineapple Liqueur, Blackberry Liqueur, Cabernet, Port Wine, Rum, Honey, or Maple Syrup which is then inserted into the bottle. Oak & Eden plans to add to its infusion options, introducing seasonal and limited l-batch options quarterly, making the possibilities with Whiskey Customizer truly limitless. As a final step, customers can make the bottle theirs by personalizing the label or adding someone else's as a great gifting option. Shipping is available nationwide! We recommend that the bottle sit for 3 weeks after arrival to guarantee that the in-bottle finishing process has been fully completed. Bourbon Lens Coverage: New ‘Whiskey Customizer' Helps Craft Your Custom Whiskey Online - Bourbon Lens Whiskey Customizer - Oak & Eden

As a wine producer, you owe it to yourself to talk about your sustainable practices as much as you can. Amanda Wittstrom Higgins, Principal at Full Cup Solutions explains that you never know what unique story about your brand will engage your next consumer, trade account, team member, or press writer. Use video and photos to capture specific practices including cover cropping, reusing barrels, and community donations. With a bank of digital collateral, you can easily bring practices to life online. Amanda shares simple and effective staff training tools, how to quickly build rapport with clients, and why sharing your story makes you stand out in the marketplace.  Resources: 82: Getting to Know Your Wine Customer 104: How to Tell Your Story on Instagram 132: Are you Talking About your Sustainability Efforts? | Marketing Tip Monday 161: Use Storytelling to Sell More Wine 176: What's your Sustainable Story? | Marketing Tip Monday Amanda's Instagram Amanda's LinkedIn page Dream Big Darling  - Amanda's non-profit Full Cup Solutions Full Cup Solutions Instagram Wine Speak Paso Seasons of Sustainability – SIP Certified SIP Certified Eco-Chart SIP Certified Marketing Tips e-Newsletter Sustainable Story Worksheet - Electronic  | Print References: Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Vineyard Team – Become a Member Get More Subscribe wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.   Transcript Craig Macmillan  0:00  Today our guest is Amanda Wittstrom Higgins she is the Principal of Full of Cup Solutions. And we're gonna be talking about sustainability communication for wineries and vineyards. Thanks for being on the show, Amanda.   Amanda Wittstrom Higgins  0:10  Oh, I'm glad to be here. Thank you for having me, Craig.   Craig Macmillan  0:13  First of all, tell us a little bit about what you do. What is Full Cup Solutions do?   Amanda Wittstrom Higgins  0:16  Thanks for asking Craig Full Cup Solutions is a strategic advising company aimed at elevating agriculture and the beverage industry, I work with companies to help uncover their greatest gifts and tell their stories to customers and partners, all while making their company more efficient from an operational perspective is really just coming in and acting as an advisor.   Craig Macmillan  0:39  So what roles do sustainability efforts play within a company and beyond considering resources? So you're coming in and you're helping people kind of find ways of kind of telling their story is kind of how I understand it. A lot of companies are doing things internally, what's the benefit? Or what are the roles of things to take it outside the company?   Amanda Wittstrom Higgins  0:56  It's a great question. So sustainability is a really important element of most companies. And I think I've grown up as a farmer and worked in the wine and beverage industry for the last 15 years, both on a national scale as well as direct to consumer. And I think that there's a real opportunity for brands to stand out in the marketplace, through sharing their stories of sustainability, you can stand out in the marketplace, you can stand up to prospective employees, and really just stand out as a farming community, which I think is really, really important. You have to remember that close to 20% of wine consumers live in five metropolitan areas. So the majority of the world   Craig Macmillan  1:42  Wow!   Amanda Wittstrom Higgins  1:42  It's pretty crazy. And actually close to 50% live in 25. metropolitan areas. So it's really interesting when you think about it, from a consumer perspective how little most people know about farming. And when we talk sustainability, Craig, especially at the Vineyard Team, and for SIP, it's not just farming practices, you know, it's social responsibility, its economic viability, it's a very holistic approach, which I love, and I think is very encompassing of great business. Beyond simply conserving and those resources, I think that there's huge advantages for companies to talk about what they do, not only in the field, but within their own communities. And for the industry at large. I like to look at it as an overlap between social and environmental progress, and financial gain. It's a shared values opportunity, where you can do good things and still have a direct impact on your company, as well as the community.   Craig Macmillan  2:43  I think you actually I've kind of already moved into this, but I know that you like to talk about the farming aspect of things you come from a farming background. And obviously, folks that live in these more urban metropolitan areas really don't have a connection to that when it comes to communicating a company's sustainability story. Why focus on the farming as opposed to other areas of the operation, let's say like, the winery where they're doing water, conservation of the solar power, or something like that, what what's special about farming?   Amanda Wittstrom Higgins  3:10  As a producer, you owe it to yourself to talk about as much as you can. So you never really know what's going to engage the person on the other side. And I think that in the wine business, and in the farming business, we tend to talk about what we know about and that's the product, right? It's how we made it, it's how we farmed. But some of the things that are really magical that captivate the consumer that could attract your next employee could attract the next media reviewer to write about you, or perhaps your distribution or retail partner are things that you might not realize are as special as they really are. Because they're so close to you. Farming is one of those things that because the majority of consumers and the majority of the world doesn't come from a farming background. It's a little bit of a mystery to most people. And my experience is farmers are really like magical people. They deeply care about the environment, their salt of the earth, you know, it gets me emotional, just thinking about it. And that's actually one of the reasons that I launched my company, Full Cup Solutions was because I felt like I kept seeing the wine industry decline. And wine is such a beautiful beverage. It's you know, it's taking the best parts of our environment of farming and it's sharing them with people around community and meals, which I think is the fabric of what this world needs to become a better place. I really feel that wine has the opportunity of being bring people together. But you know, when you're talking about farming as opposed to other areas of the operation, I think you need to talk about all of it. But I don't think you should forget how special farming is in particular. It can be a great way to stand out it can be a great way to educate the the greater population that doesn't have regular exposure to agriculture.   Craig Macmillan  5:04  Right, right. I think that's fantastic. And I agree with you, there's a magical quality to this. That was what drew me into the industry was being exposed to grape vines for the first time. And I was it was magical. It really was. And I have, I'd love to have that experience. But I can introduce people to that there. It's just a magical thing. the winemaking process is magical. And like you said, there's this there's a social glue that can come from sharing something like wine, which is, again, a really nice part of the whole picture. So consumers are definitely interested in sustainability. They're also interested in other things related to wine product, what would you say are the top seven or so things that consumers care about most? When it comes to a wine product?   Amanda Wittstrom Higgins  5:41  Well, I think that sustainability is certainly important. It's towards the top, I'd say it's in the top 10. But it's not number one, when you are dealing with what's most important, I think, you know, quality is number one, quality is number one, price is also very important, packaging, brand story, the service and the experience that a consumer receives, the place that the product comes from, and sustainability. And I think that knowing what a consumer wants is the first step to helping you stand out. So it's not simply all or nothing with any one topic with any one type of content, it's really making sure that you know, your plan your communication strategy, and that, you know, the fabric of your company really encompasses all the things that are important to your consumer, to your prospective employees. And, you know, to your shareholders, constituents.   Craig Macmillan  6:32  I want to come back to something you said a couple of times that I think is really, really interesting. And it applies definitely to my life. In attracting employees. Tell me more about that. Because that's the you're the first person I've talked to that's included that as part of a sustainability messaging.   Amanda Wittstrom Higgins  6:45  It's critical. If you look at how to create a sustainable company, right? It's about people, people are incredibly important, it's important for you to realize that you can almost not accomplish any goal without quality people, some of the things that you may be doing and maybe taking for granted, could be something that attracts those people to your company, the next generation, I think all generations want to be part of something that special that's got longevity, you know, that stands for something bigger than simply selling a product and, and receiving cash flow. So making sure that you're aware of it gets you one step closer.   Craig Macmillan  7:24  I think you're absolutely right. That's a really interesting idea. I think having folks that are attracted to a company based on kind of like shared values, and they're kind of in line with the overall kind of orientation of the organization, I think is huge. And you have a lot of retention is another part of that you know, someone who's going to stay for a while, can you give me examples of some of the things that maybe you've recommended to your clients in some of these areas, things that were kind of actionable?   Amanda Wittstrom Higgins  7:48  Depending on what channel you're looking at, to engage, whether it's social media, there's certainly options, I think bringing your practices to life is really important through video and imagery. And so I would suggest making sure that you're documenting even some of the most simple procedures, whether it's like, hey, we've got farm chickens on the ranch. And, you know, this is why they benefit soil health. And we actually donate the eggs to, you know, the local school or, or whatever it might that sustainability and a number of factors. And it may seem really small, but you never know how you're going to capture that next person that could be interested in you in your brand and your story. Something else would be like right now beautiful cover crops, right? You've got that sweet pea blend that you're seeing all over the place. Now why? Why is that important? How does that help with soil health, water conservation, wildlife habitat, I love seeing people foraging for natural resources, whether that's an experience for their consumers or something that they're enjoying, you know, just as as a fun event, or even just from an educational perspective, animal identification and discovery of plant. Teaching and sharing with the world the resources that you have, and those things that are important to you as a company from a farming perspective. Now you could also go and talk about like, reusable, whether it's a fallen tree and why fallen trees are you know, a great source of firewood or what are you doing with you know, your old barrel bongs? Are you making dog toys? Are you reusing barrel planters from other for for some other purpose or gifting them to your wine club? from a community perspective? Are you sponsoring youth teams? Are you volunteering for mentorship or educational opportunities for your employees? So there's a number of different things that you can do to provide examples and that's to a consumer. Now, if you're looking at say that the trade or accounts or national retailers if perhaps you're your wine producer, you know, this is a really important category within a lot of the national you know, retail set as well as on premise and off premise on independent making sure that you've got Whatever those principles are, and those fabric of of sustainability for you making sure that it's present and available, and you know, and recorded digitally, so that you can share that with others is really important. And from a media perspective, you never know what is going to engage the next journalist. And so by having these types of activities available, either on your website or social media, or as part of your email campaigns, you know, you might just touch someone in a way that's very authentic to you. And meaningful to them. And only good can come from it. Right. And I, I highly suggest, you know, authenticity is the only way to carry yourself in this sustainability perspective. But yeah, absolutely touch people in all sorts of different ways.   Craig Macmillan  10:46  So we have all these many channels, we have social media, I see a lot of things in print, in terms of like travel magazines, or local guides, I see a lot of material and tasting rooms in terms of posters, or pamphlets, or photos and things kind of what's the strategy you might recommend to folks in terms of using these different channels?   Amanda Wittstrom Higgins  11:05  One of the old, the old sayings was that you have to touch someone seven times before they purchase from you. And that statistic has been increased to 16 times.   Wow!   It's amazing. It's amazing, the world is full of content, I would say, do as much as you can, and make sure that you are utilizing that information in a multitude of two ways and repurposing it for your different channels, as you mentioned. So, you know, I love video, I love imagery, I think that, you know, a picture's worth 1000 words and a videos worth a million. So if we can bring people into our farms or into our business to showcase what we're doing from a sustainable perspective, I think that that adds an incredible amount of value. Social media is a great way to integrate that for very low cost. email campaigns are really important building your your email list for your true fans. Blogs are really terrific. And then making sure you got you know, sustainability sprinkled in throughout your website, during your in person experience, you know, making sure that that's part of your staff training, your team really understands that this is a point of distinction for us as a company, and this is part of our values. And it needs to be mentioned, and it's what customers are looking for.   Craig Macmillan  12:24  Do you think there's particular areas around sustainability that consumers are most interested in? And are there particular areas that they're probably the least familiar with?   Amanda Wittstrom Higgins  12:33  The social equality aspect that the SIP program touches on is something that not everyone thinks of when they think of sustainability, and that's something that I really love. And over my years in the industry, that's something that gets a lot of raised eyebrows, when you mentioned, the preservation of natural resources is really important. There's certainly several other programs that touch on that. But I think that social equality is really important, and especially in this day and age, how we treat our our people is, is something that's very important.   Craig Macmillan  13:05  How do you do that? And the reason I asked in such a fashion is you're right, that's an area that's often overlooked, and is insanely important. And I'm just trying to imagine, in my mind, how do I how do I convey that to people? What's the framing here?   Amanda Wittstrom Higgins  13:20  Well, I think it has to be factual, you know, I think that it has to be something that's near and dear to your heart. And whether it's caring about people within your team within your community, or a bigger cause, it needs to be something that, you know, that's actually true. And it's not like you lead with it from a communication perspective. But Must! Charities is a great example of an organization that a lot of members within your group contribute to, and it's about really helping a specific region that is in need, and bettering that part of our community. So if there are things that you're passionate about whether it's certifications for your tasting room team to have WSECT level one or level two, or perhaps you create an internship program, or you're collaborating with the university, or perhaps there is, you know, some type of a, of a nonprofit that you align with or that you like to promote from within and, and that your average tenure for an employee is X amount of years, I think those are all things that can be talked about from a social responsibility, perspective that are important to consumers and, and just help create that link to your brand. From a sustainability perspective that get gets people to engage long term.   Craig Macmillan  14:39  You've mentioned a number of really, really great things in terms of the where consumers are coming from, how do we find these things out? How do we find out what consumers are interested in?   Amanda Wittstrom Higgins  14:48  Well, I think asking would be great. Asking though, you know,   Craig Macmillan  14:54  I'm chuckling because that's one of my things where people be talking about this or that and I'll say, Well, did you ask them They're like, No. And I'm like, Well, why don't you do that? Why don't you go ask him what they want? Or ask them what they're afraid of, or whatever it is. And does this take place like in the tasting room? Is a survey information? Is this, like surveys on Facebook? Or little quizzes on Instagram would? How do we talk to people?   Amanda Wittstrom Higgins  15:15  I think one on one engagement and in the tasting room is a great way to start, I think that you're always going to get authentic insights. When you're in person, you know, whether it's your media partner, or your trade partner, your distributor partner, or a consumer or a wine club member, or even your staff. I mean, these are great places to start with just asking the question. Surveys are a great tool as well. You know, surveys on social media are also wonderful. But yeah, I would say just start with, hey, what's important to you and go from there.   Craig Macmillan  15:49  Obviously, tasting room staff are going to be huge here. Because of these, this is the interface with the consumer on a one on one way for a lot of folks, what advice do you have around training staff, training your tasting room staff?   Amanda Wittstrom Higgins  16:00  Oh, my gosh, I have so many ideas. You know, I think that, like many consumers, a lot of the hospitality staff that works in tasting rooms is probably not that familiar with farming, and viticulture, especially if you are in, you know, a rural environment, which most wine regions are, you know, I think having a solid top notch staff training program is really, really important. I even like to recommend kind of a conversation flowchart for when someone asks this, this is, this might be a great way to respond. Trying to develop rapport quickly with your guests is something that's really important and figuring out what are they most looking for, in this experience, you know, some people are just coming in to taste and enjoy perhaps a companionship with whomever that they they came with. And other people are deeply inquisitive. And if those individuals are deeply inquisitive, and that person, or can that individual offer a rich experience. And the best way to do that is to make sure that you've got tremendous assets from a training perspective available, whether that's tech sheet, or even the really like your eco chart that you've got on your website that talks about the difference between sustainability and biodynamic and organic, organic, from a certification perspective is really important. So just making sure you've got a lot of different assets and tools in a toolbox, ready for your staff. Something else that I love to have is, again, the videos and the pictures are really important. One thing that you all have on your website is like a seasonal sustainability chart, which I think is really terrific. Because if you can create some type of a email campaign or group text message, or whatever it is talking about the seasonality of sustainability, from the vineyard perspective, I think that can be really powerful. So it's not the same conversation shouldn't be happening with guests, you know, throughout the year, it should be seasonal, and that makes it more interesting. And so operating images and videos based on those seasonal activities are really important. Those are just a few things that I'd recommend.   Craig Macmillan  18:11  So it sounds like it would be a good idea to have as part of your regular staff meetings, having maybe folks who work in those areas, vineyard managers, or whoever coming in and just kind of touching base and making sure that people kind of know what's going on out there. I'd like to seasonality, I think that's important because it does also communicate the whole agriculture inland, and climate and season being important. Because a lot of folks don't understand kind of how that works. I think they think of wind kind of as a factory product, like, well, we'll just make some when there's so much more that has to happen. Before we get to that point. In the end. It's not a question simply of what are we doing, but also how are we doing it? That's the sustainability part of it. What do you see in the future? Yeah, what do you see coming down the line for wine companies in terms of what the landscape looks like around consumers and sustainability? I think people are getting more interested? Are they getting less interested? Are they looking for particular things? Are there particular qualities and products? You mentioned a number of things already, and you need when you look into your crystal ball? What do you what do you see the consumer doing in the future?   Amanda Wittstrom Higgins  19:10  Well, I think depending on your brand, and what assets that you see you have whether you are a tasting room, or a winery on land, or perhaps depending on who you are, and what and what your business plan is, I think sustainability needs to be woven into. Personally, I think it's a it's a really important part of how we as farmers are going to move forward in the industry and in the landscape. The current, you know, beverage landscape is that this is a real way for us to distinguish ourselves as advocates for the environment as advocates for social responsibility and for good business. And so I think that there needs to be a continued focus on sustainability and our efforts to help not only protect Mother Nature, but you know, protect and help grow our teams and our communities. Think that there's no have meant towards that from a retail perspective, from a media perspective and an experience perspective. Truthfully, I think that consumers are dying for authenticity, they're oftentimes really wanting to learn. And Mother Nature is so magical. So I think that anytime you can, that you can offer kind of a peek behind the curtain, whether that's what you're doing from a farming perspective, or how you're, you're uplifting your community or your employees, that you're always going to have people who are interested. And you can only say, why don't you buy my product or my product is Cabernet or Sauvignon Blanc or whatever, or this is my label so many times. I mean, you've got to encourage people with interesting content, that should be part of a healthy sales and marketing campaign. It's just a way to engage people in an authentic way that that helps lift farmers.   Craig Macmillan  20:57  What is one thing that you would tell folks in the industry regarding this topic, one, one piece of advice, or one insight that you would tell people?   Amanda Wittstrom Higgins  21:06  Well, I have two.   Craig Macmillan  21:07  Okay, I'll give you I'll let you have to.   Amanda Wittstrom Higgins  21:09  Okay, thank you, I appreciate that. I would say don't forget how special you are, and how everyday practices of farming and caring for your community and team might distinguish you in the marketplace. So often people want to perhaps play follow the leader. But what makes you stand out is what makes you special, and that's usually individual. And then secondly, I would encourage people to remember, most consumers are not like you, most consumers don't come from a farming and agricultural production background. Make sure that when you're putting together your plan, when you're talking with your consumers, when you're crafting what your experience looks like that you realize that most people are not like you and that other things might be important to them, or more relevant and open to engaging in different ways that perhaps are not as intuitive because it might just be what sets you apart.   Craig Macmillan  22:06  Where can people find out more about you?   Amanda Wittstrom Higgins  22:09  Wonderful, while full cup solutions.com would be a great place or on Instagram for cup solutions. Yeah, love to connect, if you'd like insight or thoughts or just to reach out and I'd be happy to hear.   Craig Macmillan  22:25  Fantastic. Well, that's all the time we've got for today. Amanda, I want to thank you this has been a really fun conversation for me and I hope for you.   Amanda Wittstrom Higgins  22:30  Absolutely. Thank you for having me. It's been a pleasure.   Craig Macmillan  22:35  Again, Amanda Wickstrom Higgins principal of full cup Solutions has been our guest today.   Nearly perfect transcription by https://otter.ai

First, if you haven't checked out my new site – shout out to Polly Hammond, my dear friend and a complete rockstar at www.5forests.com!   This time, we decided to do this show as a good set up for next week's show with Stefania Fuselli, one of the sisters who runs Le Vigne di Silvia, an outstanding family winery that the Patrons and I visited while in Bolgheri. I am so excited to share that winery with you, but I felt it would be a better experience if we first explained what Bolgheri is, since as MC Ice points out, it's still a little obscure to many people.   Map: Wikipedia The bottom line: Bolgheri is the birthplace of the ‘Super Tuscan' movement   Bolgheri is a small DOC on the Tuscan coast in the province of Livorno, where the hills taper off to the sea. Bolgheri itself is a tiny village (blink and you may miss it!), famed for a cypress-lined avenue that is one of the most photographed sites in Italy! Bolgheri is home to the OG “Super Tuscan” wine – Sassicaia (Tenuta San Guido), which now has its own DOC – Bolgheri Sassicaia (the only monopole in Italy). Photo: Bolgheri Mountains. Credit: Wine For Normal People   For details and full show notes go to Patreon. Become a member today!  www.patreon.com/winefornormalpeople _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Every box you get from Wine Access is meticulous -- tasting notes with food and wine pairing, serving temperature suggestions, and perfectly stored wine. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order. Check out Wine Access today!    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Podcasts are listed here in order of appearance: Part 1: Foul Play: Crime Series [www.itsfoulplay.com] Music City 911[https://musiccity911.com] Crimes from the East [https://tinyurl.com/37sx22bt] Cults, Crimes, Cabernet [https://www.cultscrimescabernet.com] A Nefarious Nightmare [https://tinyurl.com/y5nuezs5] Crimelines [https://linktr.ee/Crimelines] The Asian Madness Podcast [ https://tinyurl.com/5n8nv6ay  

This Mother's Day, join Shane Waters on a chilling adventure featuring 14 podcasters (including Once Upon A Crime) as they share sinister stories of motherhood. Mother's Day is typically a time to honor the love and sacrifices of mothers, but today we'll be exploring the twisted tales that lurk behind the shadows.  Follow MORBID wherever you get your podcasts. You can listen early and ad-free on the Amazon Music or Wondery app. Podcasts are listed here in order of appearance: Part 1: Foul Play: Crime Series [www.itsfoulplay.com] Music City 911[https://musiccity911.com] Crimes from the East [https://tinyurl.com/37sx22bt] Cults, Crimes, Cabernet [https://www.cultscrimescabernet.com] A Nefarious Nightmare [https://tinyurl.com/y5nuezs5] Crimelines [https://linktr.ee/Crimelines]  The Asian Madness Podcast [https://tinyurl.com/5n8nv6ay] Learn more about your ad choices. Visit podcastchoices.com/adchoices

When we were on our last day of the Patron trip in Tuscany, we had our final dinner in Bolgheri at a fairly new winery, Le Vigne di Silvia. This farm is owned by a family that was as kind as they could be. It was everything you could hope for when visiting an Italian family -- great food, welcoming hospitality, homey vibe, and great wine!  Photo: Stefania Fuselli, left. Silvia Fuselli, right. Credit: Le Vigne di Silvia Le Vigne di Silvia was started by Silvia Fuselli, famed former pro footballer (soccer player), her brilliant sister Stefania, the star of this podcast, and her parents.  Photo: From left to right Silvia Fuselli, Carlo Fuselli, Stefania Fuselli, Lavinia Fuselli. Credit: Le Vigne di Silvia   There's nothing better than finding a family-owned winery where the wines are great and the people making them as wonderful. The Vermentino (Giochessa) was outstanding, the Artemio (Cab/Cab Franc blend) silky and lovely, and the Itinerante (all Cabernet Franc) nuanced and layered.    Stefania shares her family's story, how the winery got started, and shares great information about Bolgheri.   The show is such a great look at what it takes to start a winery (and about the history of immigration in Italy too!). This upstart has a huge future. The only downside --as of the release of this show,  they aren't imported into the US yet, so if you know anyone, contact me or them! I know many people who will pre-order -- me included!    For details and full show notes go to Patreon. Become a member today!  www.patreon.com/winefornormalpeople _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. If you want to find small, family-owned brands, this is the site for you! They scour the globe looking for awesome wines you can't get anywhere else. Every box you get from Wine Access is meticulous -- tasting notes with food and wine pairing, serving temperature suggestions, and perfectly stored wine.    Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order.   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes  

This Mother's Day, join Shane Waters on a chilling adventure featuring 14 podcasters (including CRIMELINES!) as they share sinister stories of motherhood. Mother's Day is typically a time to honor the love and sacrifices of mothers, but today we'll be exploring the twisted tales that lurk behind the shadows.  Podcasts are listed here in order of appearance: Part 2: Once Upon A Crime [https://www.truecrimepodcast.com] PNW Haunts & Homicides [https://www.pnwhauntsandhomicides.com] The Trail Went Cold [https://www.trailwentcold.com] Coffee & Cases [https://tinyurl.com/pc25pzzs] Already Gone [https://www.alreadygonepodcast.com] Twisted and Uncorked [https://www.twistedanduncorked.com] Mystery Inc [https://www.itsmysteryinc.com] Go back and listen to part 1! Part 1: Foul Play: Crime Series [www.itsfoulplay.com] Music City 911[https://musiccity911.com] Crimes from the East [https://tinyurl.com/37sx22bt] Cults, Crimes, Cabernet [https://www.cultscrimescabernet.com] A Nefarious Nightmare [https://tinyurl.com/y5nuezs5] Crimelines [https://linktr.ee/Crimelines]  The Asian Madness Podcast [https://tinyurl.com/5n8nv6ay] If you enjoyed this holiday collaboration special, check out the other collaboration specials: Deceptions & Resurrections [https://tinyurl.com/3a9d7yrf], Bloody Valentine [https://tinyurl.com/e6ynmzpr], and A Nightmare before Halloween [https://tinyurl.com/52jeh66d]. Until our next adventure, stay safe and stay vigilant. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This Mother's Day, join Shane Waters on a chilling adventure featuring 14 podcasters (including CRIMELINES!) as they share sinister stories of motherhood. Mother's Day is typically a time to honor the love and sacrifices of mothers, but today we'll be exploring the twisted tales that lurk behind the shadows.  Podcasts are listed here in order of appearance: Part 1: Foul Play: Crime Series [www.itsfoulplay.com] Music City 911[https://musiccity911.com] Crimes from the East [https://tinyurl.com/37sx22bt] Cults, Crimes, Cabernet [https://www.cultscrimescabernet.com] A Nefarious Nightmare [https://tinyurl.com/y5nuezs5] Crimelines [https://linktr.ee/Crimelines]  The Asian Madness Podcast [https://tinyurl.com/5n8nv6ay] Part 2: Once Upon A Crime [https://www.truecrimepodcast.com] PNW Haunts & Homicides [https://www.pnwhauntsandhomicides.com] The Trail Went Cold [https://www.trailwentcold.com] Coffee & Cases [https://tinyurl.com/pc25pzzs] Already Gone [https://www.alreadygonepodcast.com] Twisted and Uncorked [https://www.twistedanduncorked.com] Mystery Inc [https://www.itsmysteryinc.com] If you enjoyed this holiday collaboration special, check out the other collaboration specials: Deceptions & Resurrections [https://tinyurl.com/3a9d7yrf], Bloody Valentine [https://tinyurl.com/e6ynmzpr], and A Nightmare before Halloween [https://tinyurl.com/52jeh66d]. Until our next adventure, stay safe and stay vigilant. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This Mother's Day, join Shane Waters on a chilling adventure featuring 14 podcasters including Already Gone as they share sinister stories of motherhood. Mother's Day is typically a time to honor the love and sacrifices of mothers, but today we'll be exploring the twisted tales that lurk behind the shadows.  It's an extra special, two parts, more than two-hour, Mother's Day event.  Podcasts are listed here in order of appearance: Part 1: Foul Play: Crime Series [www.itsfoulplay.com] Music City 911[https://musiccity911.com] Crimes from the East [https://tinyurl.com/37sx22bt] Cults, Crimes, Cabernet [https://www.cultscrimescabernet.com] A Nefarious Nightmare [https://tinyurl.com/y5nuezs5] Crimelines [https://linktr.ee/Crimelines]  The Asian Madness Podcast [https://tinyurl.com/5n8nv6ay] Support the show: https://www.patreon.com/AlreadyGoneSee omnystudio.com/listener for privacy information.

Right this way @ChMontelena @DavisEstatesNV #wine #californiawine #podcast #radioshow #foodpodcast Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Good ol Gal Denise, Made Man Maury, Made Man Bob SIPS – On this episode we discuss Chateau Montelena and Davis Estates. Stellar flight from both vineyards. Front mouth tannins vs. Back mouth tannins – discuss. Our discussion drifts on the aromatic elements influencing the wine, including a garbage dump. Phase V should be on your list of must drink wines. We will be discussing this wine and rating them from 1-5 with 5 being the best:   Chateau Montelena 2019 Chardonnay  -              4 SIPS Chateau Montelena 2019 Cabernet-                     4 SIPS Chateau Montelena Estate 2018 Cabernet -         4 SIPS Davis Estates 2019 Pinot Noir -                              4 SIPS Davis Estates 2018 Cabernet Sauvignon  -            4 SIPS Davis Estates 2015 Phase V -                                  5 SIPS info@sipssudsandsmokes.com TW- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services: Audioport, Earshot, Radio4All, PodBean, Soundcloud Producer: Made Man Bob

Right this way @ChMontelena @DavisEstatesNV #wine #californiawine #podcast #radioshow #foodpodcast Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Good ol Gal Denise, Made Man Maury, Made Man Bob SIPS – On this episode we discuss Chateau Montelena and Davis Estates. Stellar flight from both vineyards. Front mouth tannins vs. Back mouth tannins – discuss. Our discussion drifts on the aromatic elements influencing the wine, including a garbage dump. Phase V should be on your list of must drink wines. We will be discussing this wine and rating them from 1-5 with 5 being the best:   Chateau Montelena 2019 Chardonnay  -              4 SIPS Chateau Montelena 2019 Cabernet-                     4 SIPS Chateau Montelena Estate 2018 Cabernet -         4 SIPS Davis Estates 2019 Pinot Noir -                              4 SIPS Davis Estates 2018 Cabernet Sauvignon  -            4 SIPS Davis Estates 2015 Phase V -                                  5 SIPS info@sipssudsandsmokes.comTW- @sipssudssmokes IG/FB - @sipssudsandsmokesSips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Enjoying that cool Outro Music, it’s from Woods & Whitehead – Back RoadsDownload your copy here:https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services: Audioport, Earshot, Radio4All, PodBean, Soundcloud Producer: Made Man Bob