Podcasts about cabernet merlot

Misplaced Anger Have you ever been shocked, nonplussed by someone's anger toward you, feeling as though the situation simply didn't warrant explosive anger?? We have all been there haven't we. When we choose anger to deal with a misunderstanding..we simply don't have an "emotional vocabulary to repond in a healthier fashion.. The person who chose anger as the emotion to address a misunderstanding or a miscommunication ... DOESN'T HAVE An Emotional TOOL BOX in their repair tool box  ANY MISUNDERSTANDING TAKES TWO PEOPLE BOTH PARTIES ARE ACCOUNTABLE in their actions whether it's a small, medium or big part that contributed to the misconception . https://www.psychologytoday.com/us/blog/smashing-the-brainblocks/202307/how-many-emotions-are-there How Many Emotions Can You Feel?  Take their short test. qyite fun   Kundalini yoga https://youtu.be/ckO8aCA5HQw?feature=shared Fists of Anger Jujitsu link for an amazing self help exercice with fear and worry: https://www.jsjinc.net/   South African Wines WINE GLENELLY ESTATE WINES Glenelly Estate | World-Class Wine Estate in Stellenbosch https://glenellyestate.com/ Lady May Estate ReserveChardonnay butterscotch on the nose. The palate is lush and the creamy texture is underpinned with beautiful mineral notes of toasted almond and vanilla. The finish is fresh with great minerality and with a nervous energy about it.   The Estate Reserve Cabernet  is the signature red blend of Glenelly. Combines Syrah with Cabernet  Merlot, Cabernet Franc and Petit Verdot. The blend is different with every vintage. Our premium range features a beautiful red Bordeaux blend and a wooded Chardonnay.  Glass Collection  Chardonnay  Merlot Cabernet  Syrah Rose   My Favorite Things  Vahail1956@gmail.com FEAR OF PUBLIC SPEAKING: kick those thoughts to the curb MINICOURS My E created by Valerie Hail. Choose one class $57  Six classes $237 Here's a quick video that is the introduction and first lesson. There is a free lesson in the video. People can choose one lesson or six consecutive lessons  http://bit.ly/3Z6R6Cp Masterclass to create your online course by Julie Hood Is your Course idea any good FREE TEST https://imonline.samcart.com/referral/idea/mP9iBKaKULc8ktmx www.chezvalerie.us    

The Most Difficult Speech to Make is About Ourselves Reasons being:  We wing it, we don't prepare, we don't use notes and we don't practice an organized delivery.   This is why many speakers actually FREEZE at the podium when speaking about themselves.   The “ assumption “ is that they don't need to prepare because they already know everything about themselves to tell.. Many times the biographical speech is a rambling hot mess.   Here are a few suggestions to help you be a success at the podium: ( and by the way, when you do a presentation, you are the walking, talking business card for you and your company)   A good speech has an introduction where you tell your audience what you will be presenting. Use two or three topics maximum to let the audience know what to expect from your speech.  I like to use a short, simple joke in my bio speeches. A question to the audience also works.  You want to do something to get their attention in the first minute or two of your presentation.  In the body tell them about your two or three points in a concise manner. Don't ramble. Be prepared to entertain, enlighten. Conclusion- wrap it up by a summary of your points I create a course that helps people with their fear of public speaking  https://minicourses.mykajabi.com/offers/SY7bdnxQ/checkout   Kundalini yoga https://youtu.be/l9t4cROvEkA HARIPRAKAASH is back. 3 minute kriya on overcoming addiction.  Doesn't have to be drugs and alcohol folks. I'm addicted to chocolate! Made in meditation  www.madeinmeditation.org free virtual classes with an infusion of art projects. Both teachers have specific classes for children. FREE WINE GLENELLY ESTATE WINES Lady May Estate ReserveChardonnay butterscotch on the nose. The palate is lush and the creamy texture is underpinned with beautiful mineral notes of toasted almond and vanilla. The finish is fresh with great minerality and with a nervous energy about it.   The Estate Reserve Cabernet  is the signature red blend of Glenelly. Combines Syrah with Cabernet  Merlot, Cabernet Franc and Petit Verdot. The blend is different with every vintage. Our premium range features a beautiful red Bordeaux blend and a wooded Chardonnay.  Glass Collection UNOAKED CHARDONNAY SYRAH MERLOT CABERNET SAUVIGNON CABERNET FRANC LE ROSE DE MAY    MY FAVORITE THINGS Fear of Public Speaking mini course: “It's All In Your Mind “ series MINICOURSE created by Valerie Hail.  Choose one class $57  Six classes $237  https://minicourses.mykajabi.com/offers/SY7bdnxQ/checkout Crowdfunding support for FEAR OF PUBLIC SPEAKING mini courses https://ifundwomen.com/projects/fear-public-speaking-mini-courses Masterclass to create your online course https://imonline.samcart.com/referral/24cclive/mP9iBKaKULc8ktmx   www.dolphinlandings.com GIFT CERTIFICATES    https://www.sootheoursouls.org. WELLNESS WEDNESDAY every fourth Wednesday of the month in Treasure Island, Kerry KOPASEK holds a meditation class that includes a fun art    www.chezvalerie.us @valeriehail56 vahail1956@gmail.com If you have a fear of public speaking, I can help with one class: https://minicourses.mykajabi.com/offers/SY7bdnxQ/checkout

Cracking the Code for Women and Men Mat Bogs shares relationship techniques that are universal in their information. The reason being is that we all want to have better relationships with our loved ones.  We even want better relationships at work. Here are the universal truths that he addresses:  Give Patience, Give Compassion, Give Attention. Last week I covered Patience. To learn compassion is not easy. We think it's sympathy and a sign of weakness to give and accept compassion. Not so.  It takes strength, kindness and understanding to show compassion to another person.   The best way to do this is learn their back story.  You do not need to divulge into TMI, Too Much Information! GIVE compassion can be to  a person or employee who is in that “dark night of the soul,” You know, those periods when everything seems to crumble beneath your feet. Principles that help you find peace and healing even in the darkest of moments. Try to realize their pain..  For those who are experiencing a difficult time even at work, we want to seek support.   Next recognize your grief and other emotions. It's important to accept it.  Cracking the Man code EBOOK GIFT: https://go.lifemasteryinstitute.com/i/?p=Vahail&w=AFF5FemeBook1811 I believe that my supervisor expressed anger because it was impossible for him to be compassionate or show empathy to me - because it is not “ appropriate “ in his old fashioned world to be compassionate with an “ employee “. As a result of his old ways.. he lost one of the best sales gals ever! Kundalini yoga Kundalini yoga -HARIPRAKAASH  OPEN THE HEART CENTER ❤️

Today on Long Island Tea -Kristen and Sharon kick off the episode with some shoutouts to HotTeas who wrote in, and talk about a chance to get some discounts on our Discover Long Island Merch (details below). The ladies recap their weeks while sipping on a 2019 As If “Spark”, a Cab Franc/Merlot blend by wine maker Allie Shaper. They talk about car troubles and how they enjoyed their last weeks of summer, but are ready to kick off fall with Discover Long Island's 2022 Fall Bucket list, a list of must-do items on Long Island for you to check off this season. See the full list at DiscoverLongIsland.com/blog. They talk about some Long Island events this weekend(listed below) and of course spill some celebriTEA, from the royal family to Howard Stern's "Drew Barrymore Dating Game”. Other topics: Instagram tracking your precise location and how to turn it off, Billionaire owner of Patagonia, Yvon Chouinard, giving away the company and donating the proceeds to help climate change, and NASA purposely crashing a spacecraft into an asteroid. Tune into Long Island TV on our Youtube channel for the latest episode at Harbes Orchard.**Get $5 off at the Discover Long Island Shop! Just leave us a review on Apple Podcasts, Spotify, Amazon Music, or where ever you listen to podcasts. Screenshot the review and DM it to us on Instagram or Facebook, and you will receive a promo code for $5 off your purchase!** Visit shop.discoverlongisland.com to check out our exclusive Long Island Merch! #LONGISLANDLIFEFall Bucket List:http://www.discoverlongisland.com/blogEvents this weekend:Greenport Maritime Festivalhttp://eastendseaport.orgUjamma Fest, Wyandanchhttp://blacklongisland.netHarbes Annual Pumpkin Harvest, Mattituckhttps://harbesfamilyfarm.comHocus Pocus Pop Up, Farmingdalehttp://witchcraftpopup.comBig Wave Beer Festival, Mulchahyshttp://muls.comSag Harbor Music Festivalhttp://sagharbormusic.orgNew York Fit Festhttp://nyfitfest.comChariTEAAdventureland's Helping Hands Foundation http://www.helpinghandsli.org ASK US ANYTHING!DM us on Instagram or email us at spillthetea@discoverlongisland.com. Tell us what you want to hear! Whether it is Long Island related or not, the ladies are here to spill some tea with you! TAG US!@DiscoverLongIsland and @LongIslandTeaPodcast and join the conversation! WINE OF THE WEEK:As If Wines, “Spark”, a Cabernet/Merlot blend, medium body with flavors of mulberry, goji berry, juicy plum, cherry liquor, and espresso.http://www.asifwines.comLong Island Tea is sponsored by Long Island Wine Country. Visit https://liwines.com/TEA TIME:Kristen and Sharon's recommendations are listed on Amazon!Check out our Amazon Affiliate link:www.amazon.com/shop/discoverlongisland WATCH US:And SUBSCRIBE on YouTubehttps://www.youtube.com/DiscoverLongIslandNY FOLLOW US:Follow The Long Island Tea podcast on:Instagram: https://www.instagram.com/longislandteapodcast/Facebook: https://www.facebook.com/Long-Island-Tea-Podcast-101538728517461Twitter: https://twitter.com/longislandteapodcast WRITE TO US:Email spillthetea@discoverlongisland.com if you are interested in collaborating with us, need some "uncorked advice"or if you just want to say “How you doin?” RATE AND REVIEW US:Be sure to leave us a 5 star rating and review on Apple podcasts: https://podcasts.apple.com/us/podcast/long-island-tea/id1538642018 WEAR US:Shop Long Island gear at https://shop.discoverlongisland.com Hosted on Acast. See acast.com/privacy for more information.

George recommended the 5th leg Semillon Sauvignon Blanc & the Grant Burge 5th generation Cabernet Merlot.

I open, taste and review a Revelation 2019 Cabernet-Merlot red wine from France purchased from Trader Joe's in Charlotte, NC. We also toast birthdays and national days. Plus, it's an Open Chat!

Hvilken betydning har glasset egentlig for oplevelsen af en vin? Nogle mener, glasset er altafgørende mens andre fnyser foragteligt af den slags håbløse snobberi. I denne uge har vi sat os for at undersøge sagen nærmere og vi smager således både en hvidvin og en rødvin af hele fire forskellige glas! Disclaimer: Det, vi kalder et Syrah-glas har ved nærmere inspektion vist sig at være af typen Cabernet/Merlot... Hvilket måske kan forklare Sangioveses pludselige forvandling.

In the final part of this episode of Wine & Wisdom, Thomas, Cam, Chris and Megan catch up on what's been happening over the last two weeks. They also chat about an initiative that is currently running to raise money for a young girl in need. For more information or to donate to the Bobbi Jo Dillon Fundraiser, please visit: http://wiseberryfoundation.org/bobbi-jo-dillon-fundraiser/. In this part, Megan brings a 2018 Shiraz from Tempus Two, Hunter Valley, and Chris brings a 2012 Cabernet Merlot from Woodlands, Western Australia.

What do you get when you get 5 people together to sample red wines together for the first time? You get this episode. Unapologetic and completely rookie-like, the BBR crew goes through 9 different RED wines and gives their opinion on what they like or dislike about each one. During this episode, we sample 19 Crimes Punishment Pinot Noir, Yellowtail 2018 Cabernet/Merlot, 4e 2020 Marquette, Menais e Trois 2017 Midnight Dark Red Blend, Smashberry 2017 Paso Robles, Apothic Dark Red Blend 2017, Rosemount Estate Shiraz 2018, Molly Dooker The Boxer 2016 Shiraz, and Bear Path Vineyards 2017 Midnight Red Blend. If you have any questions or comments, please feel free to e-mail us at brewsboozeandreviews@hotmail.com. If you like this episode and want to hear more, please rate and review our podcast. We appreciate the feedback we get from our listeners in helping us make better content for future episodes. On behalf of everyone at Brews, Booze, & Reviews, may your glasses be full, and your spirits high! Cheers! --- Support this podcast: https://anchor.fm/brews-booze-and-reviews/support

In this episode of Wine & Wisdom, Thomas, Cam & Chris discuss “hard-work”. Hard-work is a great opportunity to discover your own potential. It is the best win-win position for both employers and employees. In real estate, we are all working with people every day. To be content with who we are means that the exploration of our own Self has a limit. And that means that we are also incapable of exploring the personhood of people who are way better than us. In that respect, to lead others, we have to be better leaders than them. Because we have to be worthy leaders for followers to follow. And so, in our little world, the thirst for knowledge of Self is imperative, we can never stop. This episode, Thomas brings a 2014 Shiraz from Scarborough, Hunter Valley. Cam brings a 2017 Chardonnay, “The Shortlist” from McGuigan, Adelaide and Chris brings a 2014 Cabernet Merlot from Annie's Lane, Clare Valley.

The StoryThe Revelation Pinot Noir 2018 is a Trader Joe's $7.99 American exclusive sourced from vineyards in the Languedoc region of southeastern France. The Languedoc growing area borders the Mediterranean on the east, the Pyrenees Mountains to the west and Spain to the south. This is a Pays d'Oc (IGP) designated wine which is rated a step below AOC wines. Pays d'Oc is wines that are representative of the region but don't follow the AOC wine rules and regulations or are grown in vineyards outside the AOC boundaries.This Pinot Noir is produced by Badet Clément which is a winery founded in the 1990s by two winemakers from the Burgundy region. They produce Estate wines and Brand wines and create 15,000,000 bottles a year. The Révélation does not seem to be a Brand made exclusively for Trader Joe's since the full line of Révélation wines are available in Great Britan and possibly elsewhere. The Languedoc region is the largest growing region in France producing about a third of all French wine. This is the region were everyday French wine is produced. There are several winemaking regions in France with more acclaim, but this is where the affordable wines are produced.Pinot Noir isn't the first wine you think of when you consider Languedoc wines. They grow a wide variety of grapes in the region and most are grapes associated with slightly warmer growing conditions, but the Mediterranean Ocean does offer cooler coastal growing areas. This brand has been in Trader Joe's for several years, we reviewed the 2010 vintage of the Révélation Cabernet-Merlot blend and thought it was a solid bang for the buck wine, in those days the wine sold for $4.99.There aren't any technical notes for the Révélation Pinot Noir 2018, so I don't have any winemaking details. But I will be interested in how this differs from inexpensive California Pinot Noir, which has undergone a large improvement in quality in the last several years. There was a time when value-priced French Pinot Noir would have outdistanced the California value wine, but at this point, I am not so sure. So the tasting will tell. The alcohol content is 13%.The Revelation Pinot Noir Tasting NotesThe color is garnet red. The nose is black cherry, herbs, black pepper, spice, and a little mushroom. This is a balanced Pinot Noir, with a silky side and a little bit rougher edge. It starts with tart cherry and slightly sharp spice, followed by plum and herbs. The mid-palate adds ripe black cherry and orange zest, and a surprise salty sensation, and a slightly rough brush of the tannins. This is not the most complicated Pinot Noir, but it is interesting, the balance of fruit and structure is attractive. The finish is lively and while it does fade it lingers for some time.The Summary* I liked the Revelation Pinot Noir 2018, while California cheap Pinot Noir has made great strides it was fun to match those up to the cheap French stuff.* This is a tasty wine, good fruit, good structure.* The price has increased by three dollars since we first reviewed the 2010 Révélation wine and even with the upcharge it is still a bargain. Check Out The Companion Podcast Below !!!!!!

Kuru fasulye bizim mutfağımızın en geleneksel, en olmazsa olmaz yemeklerinden bir tanesi. Aslında sadece bizim ülkemizde değil, dünyanın her yerinde pişen bir yemek. Fransızlar yaptıkları zaman kasülye diyorlar mesela. Tabi adı kasülye olunca yanına birden bire şarap da düşünmeye başlıyoruz. Genellikle kuru fasülyelerde şarküteri tipi etler, Fransızlarda bacon tarzı şeyler kullanılırken bizde sucuk, pastırma gibi et türleri yemeğin içine girebiliyor. Onlarda da güveçte pişiyor bizde de güveçte pişiyor. E onlar şarapla içiyorsa biz niye şarapla içemeyelim. Mesela bizim kendi yerli şaraplarımızdan Öküzgözü ve Boğazkere kupajları ya da tek başına bir Öküzgözü çok güzel uyum sağlayabilir. Aynı zamanda yabancı şaraplara gelecek olursak Cabernet-Merlot kupajları ya da genç Shirazlar kuru fasülye ile gayet güzel uyum sağlayabilir.

Whether the blends are Bordeaux, Rhône-style, or something completely unique, Washington is serving notice that its red wines made from a mix of grapes are world-class. This week we talk to Wine Enthusiast Contributing Editor Sean Sullivan and get to know bottles from three unique regions, Red Mountain, Horse Heaven Hills, and Walla Walla Valley, and how vineyard site impacts what ends up in your glass.  Wines Discussed: @5:25 Underground Wine Project 2015 Idle Hands Red (Red Mountain) @12:11 Buty 2014 Columbia Rediviva Phinny Hill Vineyard Red (Horse Heaven Hills) @16:37 La Rata 2014 Red (Walla Walla Valley (WA)) Transcript: Jameson Fink: Welcome to Wine Enthusiast's "What We're Tasting" podcast. I'm your host, Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass. This episode, we're looking at red blends from Washington state with Sean Sullivan, Wine Enthusiast contributing editor who covers and reviews wines from the region. "What We're Tasting" is sponsored by Vivino. With the largest online inventory, Vivino finds the right wine every time, including wines from my dear home state for a decade of Washington. Download Vivino to discover and buy your favorites. Stock up at vivino.com/wineenthusiast. One of the conversations we always have about a wine region or a state is having a signature grape, does it have to have a signature grape. Definitely with Washington, what's really interesting about that is you could probably say Merlot, you could say Cabernet, perhaps even Syrah. I think what's interesting about Washington, besides its diversity in grapes, is its red blends. For me, that's where a lot of excitement is so I'm excited to speak with you about this, Sean. Welcome to the show. Sean Sullivan: Thank you very much for having me. Jameson Fink: With red blends, I think ... Also, I should mention that you wrote a really interesting article for winemag.com about wine blending and red grapes. If you go to winemag.com and search for wine blending, it will come up. I was thinking about Bordeaux-style blends, your Cabernet-Merlot, Cabernet-Franc, et cetera, based blends. Rhone blends, which are your Grenache, Syrah, Mourvedre, and a few other suspects might be involved in that, too. Sean, is Rhone ... Are the Rhone blends, the red blends, is that really where a lot of kind of the excitement and really interesting things are being done in Washington? Sean Sullivan: Yeah. I think that in terms of ... Bordeaux-style blends have really been done for quite some time in Washington now. It's really only more recently ... If you look at it, Syrah has really only been in the state ... It was first planted in 1986 and the plantings have been growing ever since, so it's a reasonably short history. It's really only much more recent that we've started to see an increasing number of wines using Grenache and using Mourvedre and some of the other varieties, as well, in Rhone blends. Definitely, we see a lot of those, as well some very exciting wines being made in that category, but we see people blending with pretty much everything under the sun in the state. We have over 70 different grape varieties planted here and people are experimenting with a lot of different things and they're trying to blend with a lot of different things and seeing what they find. Jameson Fink: Do you think, just because I think Syrah has been such a rising star, that that's kind of ... Obviously, some of these blends are Grenache-heavy or possibly Syrah-heavy or another grape, but it seems like, with sort of the ascending stardom of Syrah, where it has that kind of savory Old World notes and some good acid and some of that kind of New World lift and power, is that kind of playing a part in the popularity of Rhone-style blends? Sean Sullivan: Not just in Rhone-style blends. Even in Bordeaux-style blends, we see some wineries blending in sometimes a little bit of Syrah, sometimes a lot of Syrah, which you could say is that still a Bordeaux-style blend or not. I think one of the things you get with Syrah, in addition to the things you said, is that you get that nice plush richness of fruit flavor that a lot of consumers find very, very appealing. I think we see Syrah being used in a variety of different types of blends in addition to the Rhone-style blends. Jameson Fink: I kind of think of ... This is something just when I first came to Washington in 2004, 2005, that I found interesting, and I really hadn't seen it anywhere else, is it seems like there's a lot of Syrah-Cabernet blends that kind of ... A little bit of Syrah, a little it of a Cabernet, is that kind of a signature Washington blend? It seems really interesting. Sean Sullivan: Yeah, it's definitely something that you see a lot of in the state and people have been doing at least going back to the early 2000s, if not earlier. There are two ... Right, you see it a little bit elsewhere in the world, such as Australia. You see those types of blends, but it's definitely something that we see a good bit of here in Washington and something that I think can be done very, very well in Washington. It's a good marriage of the two varieties. Jameson Fink: Yeah. You're not sort of ... That's one of the nice things about a fairly young wine region is you're not kind of bound by tradition, like, "Okay, we can either make a Bordeaux-style blend or we have to make a Rhone-style blend." It's like, "Hey, let's take a little bit from Column A and Column B." Sean Sullivan: Well, I was told a great story by Steve Griessel at Betz Family Winery where he was saying that he had a winemaker in from Bordeaux, from a fairly well-regarded winery. They were working with a series of barrel samples and he said the first thing the Bordeaux winemaker did was take some Syrah and try blending it into the Bordeaux blends and kind of seeing what that looked like. It's something that I think a lot of people are experimenting with. As you said here, it's early days and very much the Wild West, and so people are trying different things and trying to see what works. It leads to a lot of excitement and a lot of interesting wines being made. Jameson Fink: Yeah. Well, let's talk about one of those interesting wines. The first one I wanted to talk about was the Underground Wine Project 2015 Idle Hands red from Red Mountain, 90 points. When we were talking about this earlier, that ... It's 90% Syrah, 10% Cabernet, so it really could be labeled as Syrah. Sean Sullivan: Correct, could be labeled as Syrah. They actually make ... Underground Wine Project makes another wine that's the flip of these wines called the Devil's Playground that's 90% Syrah ... Excuse me, 90% Cabernet and 10% Syrah, as well. Yes, this wine could be ... To be a varietally labeled wine, it needs to be at least 75% of this variety. At 90% for this particular wine, it's well above that but they're labeling it as a red blend. I think partly in doing so, it gives them the flexibility to change that blend over time if they wish, and partly red blends are just a very, very hot category now and have been for the past few years. Jameson Fink: Yeah. I picked ... That was something I wanted to talk about, just because a lot of ... We might be drinking a lot more blends than we even know, just because any bottle of Cabernet or a single variety grape, whether red or white, it can have a certain percentage of other grapes in it. I think that is kind of an interesting development. A lot of people might not know that when they buy a Syrah. They're like, "Okay, it's a Syrah," but you know what? It might have 10% Cab, it might have 15%. I think that's kind of an interesting thing for people to kind of dig deeper in if you're ... Those lovely PDF tech sheets with all the wine data on them, it's pretty interesting when you sort of dig down a little and get the blend. Sean Sullivan: Yeah, absolutely. I think most wines are blends of some type. Either they're blends of different barrels, they're blends of different varieties, they're blends of different vineyards, they're blends of different appellations, and so it can be very interesting to look down in that and say, "Okay, what is the 5% of this? What does it bring to the wine? Why did the winemaker add it?" Sometimes, you can try to figure that out and try to taste that in the wines, and sometimes it's much more subtle and it can be hard to do. It's definitely interesting to think about. Jameson Fink: It's like all the wine world is a blend. Sean Sullivan: All the wine world is a blend. Exactly. Jameson Fink: Actually, that ... When you said a little, kind of detecting those smaller percentages, I thought it was really interesting, just going back to your article about wine blending when you talked to James from Syncline about one of his blends has 2% of something in it. A lot of people would be like, "2%? What the hell is that going to do? That's not going to contribute anything," but he was ... He spoke very strongly about, "Yeah, that's something ... When it's there, you can taste it and, when it's not there, it's a different wine." Sean Sullivan: Yeah, absolutely. Another part of that conversation with James which didn't make it into the article, he was also talking about sparkling wines. He was talking about the dosage or adding of sugar to those wines, as well, and he was saying that as much as a quarter of a milliliter can radically affect the taste and overall sensation of the wine in a sparkling wine. It seems ... 2% in a 750 mL bottle seems like an extremely small amount but he's saying even tiny drops of sugar to wine can also radically affect them, as well. That's part of the article. Jameson Fink: Yeah. Look, I'm just going to give a little sidebar even though we're talking about red blends, that the Syncline sparkling wines are great, and the sparkling Gruner is really cool. Sean Sullivan: Yeah, it's definitely ... It's both an extreme rarity and absolutely delicious and well worth people seeking out. Jameson Fink: Just going back to the Underground Project Wine, just something you said I thought was real interesting, too, just not calling it a Syrah, giving that flexibility. With red blends, such a hot category, and having those kind of proprietary names like Idle Hands or the Prisoner or something like that, one year to the next, people are like ... They're responding to the name, the packaging, and then the wine inside, of course, but it does give you that. Maybe next year it will be 80% Syrah or maybe there will be another grape in there. As long as it's got that kind of, I think, maybe stylistic consistency that people expect, and this is a project with, I should say, between Trey Busch and Mark McNeilly, that people are going to respond to it. They're kind of looking for that kind of profile with these wines. Would you agree with that? Sean Sullivan: Yeah, I would absolutely agree. Yeah, Trey Busch, Sleigh of Hand sellers, Mark McNeilly, Mark Ryan Winery. The wine coming from Red Mountain, known as a very, very warm area of Washington state, so wines with a lot of ripeness of fruit but also a lot of structure to them, as well, when we're talking about Cabernet Sauvignon in particular. Big, powerful wines that I think are very, very consumer-friendly. Jameson Fink: Yeah. One thing I'm glad you mentioned, Red Mountain, it's a really ... As far as appellations in Washington go, Red Mountain is a tiny place, right? Sean Sullivan: Yeah, it's only 4,040 acres total in size, so really, really a small growing region, but, if you go there, it is extensively planted to wine grapes. I don't know what the current number is. It's at least 2,600 acres, I want to say, planted to wine grapes at this point, so it's very much wine country there, and specifically red wine the vast majority of grapes grown there are red wine grapes because of the heat. Jameson Fink: Are you seeing more collaborations like this with winemakers, more projects where two or more winemakers are kind of getting together and making something together, a new brand, kind of something that's different than what they're doing with their own winery? Sean Sullivan: I definitely think there's some interest in doing that. One of the things that I think makes Washington such a fun area to cover and such a fun area to visit is it's a very small industry and everyone really still knows each other. In this case, Trey Busch and Mark McNeilly made this wine because they've been friends forever and were interested in working together and doing something together. I think those types of collaborations are definitely something that is very Washington. A lot of winemakers here, in areas like Woodenville, they're sharing equipment, they're sharing presses, they're sharing all sorts of different things during the harvest time, and that lends itself to a really nice kind of collegial atmosphere that then leads to people doing various joint projects together. Jameson Fink: Yeah, and they share beers and pizza. Actually, interesting. Earlier, you talked about how there's another Underground Wine Project wine that's kind of the flip of that heavy Syrah-Cab blend. Actually, the second wine is kind of like that, the Buty 2014 Columbia Rediviva Phinny Hill Vineyard red from the Horse Heaven Hills, 91 points. That's 80% Cabernet, 20% Syrah. My experience with Buty is actually more of ... To me, their white wine, their white Bordeaux, their Sauvignon Blanc, Semillon, and Muscadelle is, to me, a really iconic Washington white wine. Can you talk about this particular red wine? Sean Sullivan: Yeah. I agree, the Buty white wine is definitely one of the iconic white wines of Washington state. Here, we see one of their reds with the 2014 Columbia Rediviva from Phinny Hill Vineyard in the Horse Heaven Hills. Horse Heaven Hills is a pretty warm growing region in Washington, near the Columbia River. This particular vineyard is right next to Champoux Vineyard, one of the most famous vineyards in Washington state, so we see this really nice ripeness of fruit flavor from that Cabernet Sauvignon, a lot of nice structure to it, too. Oh, really nice fruitfulness coming from the Syrah, this kind of plum flavor. They also, at Buty, make a wine that is, again, kind of the flip of this, focusing more on Syrah, called the Rediviva of the Stones. That's coming out of the Walla Walla Valley appellation where the winery is actually located. We see in Washington a number of wineries that are playing with these Cabernet-Syrah blends. Some will be Cab-dominant, and then sometimes they'll make another one that's kind of Syrah-dominant with the opposite percentage. It makes for an interesting comparison between the two wines. Jameson Fink: One thing ... Reading your review, you called Phinny Hill Vineyard "up and coming." Is that because of its location next to Champoux, or is it relatively new? What's kind of exciting about it to you? Sean Sullivan: Yeah. This is a vineyard where, if you talk to different wine makers, they're ... One of the things about Washington I should say, just back up for a moment, is we don't have as much of the estate model here in Washington, where we have a vineyard with a chateau or winery sitting next to it. Instead, we have wineries sourcing fruit from different vineyards across the Columbia Valley, which is Washington's largest growing region. A lot of different wineries are sourcing fruit from Phinny Hill Vineyard, and there's just a lot of excitement about the fruit that's coming out of that particular area. In particular, Gramercy Cellars, a lot of their Cabernet Sauvignon, which is an outstanding wine coming from Washington, is coming from the Phinny Hill Vineyard, as well. It's definitely one that, when you talk to winemakers about what they're excited about that's in their cellars, Phinny Hill is definitely one of those places. Jameson Fink: It's pretty interesting because these are some, like Champoux, Phinny Hill, some really prestigious vineyards, but the appellation Horse Heaven Hills, I went there once and my instructions were like, "There's this lonely gas station and, if you don't get gas there if you need gas, you might be in trouble," and it was a very lonely gas station so it wasn't exaggerated. Can you talk about Horse Heaven Hills, where this wine comes from, because I think there's obviously a lot of maybe more high production type of wines that come from there, but then there are these really prestigious vineyards. Sean Sullivan: Yeah. The interesting thing about the Horse Heaven Hills is it is a very remote growing region. The closest major town would probably be Prosser, which is about an hour, maybe a little bit less than that, away. It's a pretty remote growing region, but some exceptional growing conditions. As I said before, it's down close to the Columbia River so you get a nice river effect, which helps protect against frost and freezes, which is one of our issues that we can potentially have here in Washington. There's also a very nice wind flow coming through, in part because of that river, which helps make thicker tannins and concentrate the fruit a little bit more. I think it's a very interesting growing region. I've also ... I was initially a little bit skeptical of how good of a region it might be for Syrah, mainly because of the warmth of the regions, but I've recently seen some very high quality Syrahs coming out of the Horse Heaven Hill, as well. It's a very interesting growing region, but it is extremely remote. Jameson Fink: Okay, so the first two wines were pretty much wines with 90% Syrah, 80% Cabernet, but now let's really get into a blend for real, serious time. The La Rata 2014 Red from Walla Walla Valley, 93 points. It's a Grenache 53%, Cabernet 34%, and 13% Syrah blend. Sean, can you just talk about the winemaker who is making this wine because there's a lot going on there? Sean Sullivan: Yeah, there's definitely a lot going on here. This is a project, this was started in 2012 by Elizabeth Bourcier, who is the assistant vigneronne at Cayuse Vineyards in the Walla Walla Valley. She was kind of inspired by a bottle of Priorat to think, "Well ..." In the Rocks area of the Walla Walla Valley, you have Cabernet Sauvignon growing right next to Grenache and they tend to ripen around the same time period, so she thought, a la with Priorat, maybe she could blend these together and come up with something interesting. Her first vintage was in 2012, and a really interesting blend of these two varieties. The Rocks is one of the more distinct growing regions in the Pacific Northwest. It's in the Walla Walla Valley but it's on the Oregon side of the Walla Walla Valley. The soil, if you can call it that, is made up of fist-sized cobblestones from the bed of the Walla Walla River. It gives the wines this very unique profile with a lot of earth notes, a lot of savory notes, a lot of mineral notes that are either compelling. People either love them or they hate them. Elizabeth was really the first person to, in that region, to take some of these varieties and say, "Well, let's take Grenache and Cabernet Sauvignon and put them together." With the 2014 vintage, she's added in a little bit of Syrah, as well. That's the first time in this wine. It's a very compelling and interesting bottle of wine, and really is the only one like it, certainly coming out of the Walla Walla Valley. Jameson Fink: Yeah. The Rocks, it's such an interesting place. If you want to make ... For me, if you want to make an argument about Terroir, Chablis comes to mind, but tasting those Rocks wines have such an interesting signature. Then, just being there, they're like, like you said, these kind of brain-sized rocks and that's the soil. It's so weird to think ... You think soil, you think dirt. You grab it in your hands and compress it. These are big rocks. [was-alt 00:19:14] the first place I ever saw being plowed by a horse. I remember I was visiting Cayuse and I was like, "Wow, there's just a giant horse there with a plow." It was pretty dramatic. It was probably planned for us because we were media but it was still pretty dramatic. Sean Sullivan: Yeah, it's a very, very fascinating growing region. To plant the vines, you literally need crowbars to kind of pry between the rocks to get the vines down in there. One of the things that's happening is the rocks are absorbing all this heat and then transmitting it in the infrared back up at the grape clusters. It gives the wines an extremely unique signature, and one that you see really almost trumps variety in that particular region, which I think is very unusual, certainly for Washington. You can detect that. I remember having a wine several years back where I thought ... It was a Syrah and I thought, "Is there some Rocks fruit in this particular wine?" I think it had 6% Rocks fruit in it but you could tell because it's such a distinctive signature. Jameson Fink: James from Syncline would be very proud of you for pointing that out. Then, we got to talk about ... This whole Rocks appellation, which is now the Rocks of Milton Freewater, I think it is, but ... Let me see if I can describe this right. This wine is made from grapes in the state of Oregon but it's ... I don't know why it's Walla Walla Valley or is it a Washington wine or what is it? I'm confused. I'm still confused and I live there. Sean Sullivan: Yeah, it's ... I think the Walla Walla Valley is a very interesting appellation in that it spans both the Washington and Oregon borders and there's extensive plantings on both sides of the appellation. That said, of the, let's say, 110 or so wineries and tasting rooms in the area, the vast, vast, vast majority of them are on the Washington side so you see a lot of wines being made in that area that are blends of fruit from the Washington and Oregon side or maybe they're all from the Oregon side but they're being vinified in a winery in Washington. It gets a little confusing in terms of whether that wine is ... It's definitely a Walla Walla Valley wine. Is it a Washington wine or is it an Oregon wine? That becomes much harder to say. I think it's more clear where the winery is. In Oregon, the Rocks are all located in Oregon. If the winery is there, it's definitely an Oregon wine. If it's a Washington winery that's using that fruit, I can tell you they will call it a Walla Walla Valley, Washington, wine. I think that can be a little bit confusing to people, certainly. Jameson Fink: Or it could be contentious, too. You're talking about is this Oregon's wine or Washington's wine. Sean Sullivan: Yeah, no, absolutely. It's something that, in ... Going back a little bit in history, where kind of all of the Walla Walla Valley wineries, or most of them, really, were on the Washington side, you look back historically, a winery like Seven Hills originally started on the Oregon side, then moved to the Washington side. As in many other areas, they were just a little bit before their time because now you're seeing wineries on the Oregon side, as well. It just gets difficult to say where do ... If a wine is 51% Washington fruit, 49% Oregon fruit, made by a Washington winery versus an Oregon winery, it's hard to say what exactly the factors are that determine where that wine is from and how that wine should be labeled. It gets more interesting, in terms of the Rocks district, where it's a sub-appellation of the Walla Walla Valley but it's all wholly located on the Oregon side of the valley. There's actually, and this is very insider baseball, to put something on the label, to put an appellation on the label, the wine needs to be what's called fully finished in the state in which that appellation lies, so wineries in the Walla Walla Valley cannot currently use the Rocks District of Milton Freewater on their label because they're in Washington, even though it's only five, 10 miles away from the Rocks district. They can't currently put that on the label. That's something the government is looking into, and hopefully we'll figure out a way around that in the future. Jameson Fink: Yeah. This is the not fun, bureaucratic side of wine. Sean Sullivan: Absolutely. Jameson Fink: But the wines are ... I guess kind of to summarize that, though, if you can find, and maybe just go to your wine shop or you're at a restaurant and just say, "I want to try a wine made with fruit from the Rocks district," I really think they are just ... There's something about them. I guess their sort of savoriness, meatiness, maybe a little gaminess is very ... It's just one of those things where you're just like, "Wow, this is really ..." When you have a line-up of Washington reds, I think it's pretty ... It has such a signature that really pops if the rest of them aren't from there. Sean Sullivan: Yes, absolutely. There are wines that, if you blind taste them in a line-up, you can absolutely point out which wines are coming from this area because they have that unique aromatic signature and also flavor signature. These wines are also a higher pH and it gives them this very soft, kind of luxurious mouthfeel, as well, which is also something that's very distinctive. Sometimes, people say, tasting these wines, like, "Wow, these wines remind me of wines from the northern Rhone," in terms of that savory aspect, but that higher pH, to me, is always kind of the tell of them being from the Rocks district, among other things. That mouthfeel that you get from these wines is very, very distinctive, as well. Jameson Fink: Yeah. Well, a lot of the blends from the Rocks district are really fascinating, and all over Washington, Red Mountain, Horse Heaven Hills. Like I said at the beginning, there is certainly a great Cabernet, there's great Merlot, there's great Syrah, and lots of other interesting grapes, but it's really worth exploring the blends of Washington state because there's some really exciting and unique blends being made by winemakers all over. Sean, thanks for shining a little light on some of the great wines from Washington state. Sean Sullivan: Thanks so much again for having me, Jameson. Jameson Fink: Okay. My pleasure. Thank you for listening to the "What We're Tasting" podcast, sponsored by Vivino. Wine made easy. The three wines we discussed today were Underground Wine Project 2015 Idle Hands red, Buty 2014 Columbia Rediviva Phinny Hill Vineyard red, and La Rata 2014 red. Find "What We're Tasting" on iTunes, Google Play, or wherever you find podcasts. If you liked today's episode, please give us a five star rating on iTunes, leave a comment, and tell your friends. What We're Tasting" is a Wine Enthusiast podcast. Check out Wine Enthusiast online at winemag.com.

Want to learn how stores and restaurants make their own wine? We went to #garyswine and marketplace in Wayne, NJ to find out! #Cabernet #Merlot #vineyard

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