Podcasts about Chablis

Episode Deep-Dive Analysis Available at maffeodrinks.com The family had been making wine in the Chablis region for 35 years. Looking at that grape pomace every harvest, Alex Watson saw what everyone else missed: repurposing it making Gin.In this conversation, Alex (who co-founded Renais with his sister Emma Watson) reveals the counterintuitive path from London's most exclusive cocktail bars to Waitrose shelves and why both require completely different strategies for the same gin.We dig into:• Why prestigious bars that love you most often move the least volume• The unexpected channel that actually builds premium brands• How wine sommeliers became his secret weapon in Michelin restaurants• The Instagram strategy that works when you're "naturally private"• Why he leads with flavor, never sustainability (even though the sustainability story is incredible)• The specific moment he knew the traditional gin playbook was brokenThis isn't about choosing between credibility and volume. It's about something more interesting.Listen to find out what.Timestamps:00:00 Introduction: The grape distillation opportunity02:30 Renais origin story: From Chablis winemaking to spirits05:45 Leading with flavor over sustainability in brand messaging08:15 Provenance, terroir, and wine culture in spirits storytelling12:20 B Corp certification and circular economy positioning15:45 Building early credibility account by account in London19:30 The role of bartender advocacy in brand building26:15 Social media approach for naturally private founders28:40 Scaling from independent bars to national restaurant chains32:10 Drink strategy differences: Martinis vs spritzes by venue type35:20 Navigating serve complexity across different bartender skill levels38:25 Hybridization of hospitality venues and menu evolution40:15 Premium positioning strategy: Ultra-premium gin challenges42:50 Market agility and testing new initiatives at consumer events Interested in Group Subscriptions, Keynote Presentations or Advisory? You can get in touch at bottomup@maffeodrinks.com or find out more at maffeodrinks.com 

The Friday edition of the AgNet News Hour opened with hosts Nick Papagni—the Ag Meter—and Lorrie Boyer welcoming listeners to another episode filled with agricultural insight, industry analysis, and expert voices. This week's feature was a compelling interview with one of California's most respected winemakers: Nicholas Karavidas, whose four-decade career spans cellar floors, tasting rooms, distillation, consulting, and global wine policy. What followed was an in-depth, candid, and far-reaching conversation covering the evolution of California wine, today's unprecedented industry slump, the future of global markets, and why automation is now essential for survival. A Winemaking Journey That Began at 18 Karavidas's entry into the wine world started by chance. After his family moved from Glendale to the historic Cucamonga Valley, he found himself surrounded by a vibrant —though now largely forgotten—grape-growing region. At just 18 years old, he took a position as a union cellar man at an old Gallo facility owned by Brookside, a major direct-to-consumer winery producing 600,000 cases a year across 38 tasting rooms. The work hooked him instantly. He loved: The intellectual side of winemaking The hands-on craft The lifestyle—surfing in the mornings, working swing shift, and still being a teenager His career ascended quickly: Senior lab technician Associate winemaker Full winemaking responsibility by age 21 He later joined the fourth-generation Filippi family winery, producing 3,000–4,000 tons per year. For 16 years, he managed everything “from the still to the bottle,” often running the distillery late at night before receiving fruit at sunrise. Forty Years of Change: From Jug Wine to Napa Prestige When asked how the industry has changed since those early days, Karavidas didn't hesitate: “Dramatically.” The 1970s–1980s: U.S. shelves were dominated by semi-generic wines like Chablis and Burgundy Four-liter jugs were standard Zinfandel was largely a blending grape Cabernet Sauvignon was not yet king The 1990s–2000s Shift: Varietal wines became mainstream Bottles got smaller and more premium Napa Valley transformed the American palate This evolution reshaped California wine into the global powerhouse it is today. Today's Wine Slump: “Unlike Any Cycle We've Seen Before” Following a commercial break, the Ag Meter steered the conversation toward the most pressing topic: the current wine downturn, especially pronounced in regions like Lodi, where Karavidas resides. He explained that while the industry has always cycled between under-supply and over-supply, the current slump is fundamentally different. How We Got Here From 1990 to 2000: U.S. wine consumption surged Vineyard plantings increased rapidly But all those vines reached full production at the same time. By 2005, California hit a 3-million-ton harvest, outpacing domestic demand. Back then, wine imports represented just 10–18% of the U.S. retail market. Today: A New Reality Imports now exceed 40% U.S. consumption is flat Production costs are rising Exporting wine is harder and less profitable International sales face steep: Duties VATs Fees Regulatory costs Shipping Hidden logistical expenses Some countries—India among the most extreme—can add up to 300% of the wine's value in export-related costs, making competition nearly impossible. Vineyard Removals: A Potential Over-Correction The most visible impact of today's imbalance is on the land itself. Karavidas estimates: Lodi has removed up to 30% of its vineyards in just 24 months Removals continue weekly Thousands of acres are gone, with risk of pulling out too much too quickly Making matters worse: European producers stockpiled massive volumes of wine in the U.S. just before tariffs hit. This “pre-load” flooded the market and pushed the 2025 California crop “into the weeds,” creating a backlog that could take years to unwind. Global Wine Vision 2035: A Call for Worldwide Alignment Karavidas also discussed his major initiative, Global Wine Vision 2035—a project he launched over a year ago after publishing digital essays that caught international attention. Its aim: Establish a more balanced, cooperative, and sustainable global wine economy. His framework focuses on: Regulatory consistency Fair trade policies Countering anti-alcohol and neo-prohibitionist movements Industry sustainability Representation for small & mid-sized producers Interest in the initiative is growing among academics in Canada, UK regulators, EU stakeholders, and others worldwide. A Global Wine Advisory Board is now in development, representing the 99% of producers who are not multinational giants. Karavidas shares ongoing insights via his Purple Happy Wine Inside Out Newsletter on LinkedIn. Why Younger Consumers Drink Less Wine The conversation turned to a key demographic shift. According to Karavidas, younger adults face multiple barriers: Health consciousness Rising interest in organic lifestyles Competition from cannabis & ready-to-drink beverages Too many choices and little guidance High prices Intimidating wine environments “You walk into a store with hundreds of bottles,” he said. “Where do you even start?” The Future Is Accessible: Cans, Single Serves & Less Intimidation Karavidas believes the current oversupply will help break down barriers and usher in a more modern, approachable wine culture. Expect more: Single-serve options Canned wines Affordable ready-to-drink portions Lower price points Less pressure and more fun He remains optimistic: “I'm bullish on the wine industry—not because it will return to the boomer boom, but because we're getting better at understanding our markets and our customers.” Advice to New Wine Drinkers: Keep It Fun His guidance for young couples or new consumers? Visit accessible regions like Lodi Talk to small producers Try new things—no rules Mix a spritzer if you want Chill reds if it tastes good Dive into technical knowledge only if it sparks curiosity Wine, he emphasized, should never be intimidating. Imports Are Winning—And Why California Must Automate Fast The Ag Meter raised the growing presence of low-price French, Italian, and other imported wines on U.S. shelves. Why are they so cheap? Foreign subsidies Lower labor costs Lower production costs Easier global export models California, meanwhile, pays: Higher wages Higher regulatory costs More expensive production inputs Karavidas's solution: Rapid mechanization and automation over the next 3–5 years. Automation: The Next Great Wine Revolution Karavidas predicts sweeping changes, including: Robotics in vineyards Mechanical pruning & pre-pruning Unmanned tractors Advanced mechanical harvesting Automated pump-overs Rotary screen systems for tank emptying Robotics in bottling & barrel cellars Smart-power systems like VinWizard Reduced water & energy use Alternatives to oak barrels This isn't about eliminating jobs, he stressed—it's about creating new ones for technicians, mechanics, and automation specialists. Automation will help California: Lower costs Improve consistency Compete internationally Maintain quality Connect with Nicholas Karavidas For consulting, winery guidance, or conversation: Email: nick@consultingwine.com Office: 209-625-6339 Websites: thewinefirm.com | design2wine.com He welcomes calls, texts, and messages. Industry Reflections from the Hosts After the interview, Papagni and Boyer reflected on: The complex challenges facing the wine industry Declining consumption An aging population Stockpiled EU wine Tariffs, duties, and labor constraints The rise in organic preferences The importance of modernization They also promoted Monday's upcoming interview with Tim Hanni, focusing on why younger demographics are drinking less wine. Stay Connected with AgNet West Listeners can access more interviews, podcasts, and ag-industry coverage at AgNet West through their: Website Podcast feed Social media platforms AgNet West continues to deliver trusted agricultural reporting for growers, producers, and industry professionals statewide. A Wine Industry in Transition—And Opportunity The full conversation with Nicholas Karavidas offered a rare insiders' look at an industry undergoing profound change. From global trade pressures and shifting consumer behavior to automation, vineyard redevelopment, and new packaging innovations, wine is at a defining moment. Yet Karavidas is clear: The future is promising for those who innovate. Adaptation, technology, and a renewed focus on accessibility will shape the next era of California and global wine—and the industry is already moving.

Tak til de af jer lyttere, der støtter på 10'er https://10er.com/vinforbegyndere og til jer der bidrager med spørgsmål, ideer, rejsefortællinger og små historier fra vinens verden.   ……….   Dagens afsnit handler om tre af de fejl, man kan opleve i vin; prop (TCA), oxidation og Brettanomyces (vildgær).     Hvorfor opstår disse fejl i vinen, hvad gør fejlene ved smagen og lugten i vin og er fejll kun negative eller kan vinmagerne også bruge dem positivt?   Kan vine med skruelåg have prop og hvor længe kan en vin egentlig stå før den bliver doven, dvask, sprittet, eddikke-agtig og udrikkelig?   Hvilken effekt har svovl i vine og hvad er eddikestik, DMS (dimetylsulfid), Volatil syre, Acetaldehyd og Ethylacetat og hvordan smager det i vinen?   Slutteligt gennemgår vi de fejl som Brettanomyces (vildgær) kan give i vin.   I næste afsnit går vi i dybden med reduktion, lysskade, varmeskade, mus, geosmin og malo-fejl.     PS. Vi er ikke kemikere, så bær over med eventuelle småfejl i gennemgangen af de kemiske processer i vinen.       Vi smager på   1) Mormorvinen fra Bolgheri  - En Supertoscaner som har stået åben på køkkenbordet siden moster Odas fest i sidste weekend - Castello di Bolgheri, Varvara     2) Supermarkedsvinen - En Grüner Veltliner hvor halvdelen er drukket og som efterfølgende har stået i skuret i 3 måneder under skruelåg     3) Klædeskabsvin 1 - Cabernet Sauvignon rosé fra 1996     4) Klædeskabsvin 2 - Chablis, Chardonnay fra 1986     5) Rosé, Weingut Benzinger, pinot noir, Pfalz,  2021     6) La Grange de l'Oncle Charles, Alsace     ..................... Køb vores nyeste bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374        

Send us a textEver wondered how a $12 Italian white can stand toe-to-toe with a $40 benchmark? We bring Aldi Australia's wine buyer, Jason, into the studio and pull back the curtain on how supermarket wines can be precise, expressive, and outrageously good value without cutting corners. From the first pour, it's clear his approach is different: start with typicity, build texture with intention, and collaborate with winemakers until the brief becomes a glass of something you want a second pour of.We kick off with a blind Soave face-off that tests preconceptions about price and provenance—two 100% Garganega wines, both mineral, mandarin-tinged, and savoury, separated mostly by label and cost. Jason breaks down how long-term producer partnerships, large-format oak, and lees work can deliver both freshness and mouthfeel at a price that shocks. We then dive into the craft behind their Tasmanian Pinot Gris—anchored in Alsace-like texture but kept nimble—and why he'll skip famous appellations like Chablis if the quality-to-price equation isn't right. His value isn't “cheap”; it's clarity of style at a smarter price.Red lovers get plenty to sip on too. The Heathcote Shiraz brief leans Syrah: sustainably farmed fruit, a touch of whole bunch for lift, wild ferments, and large French oak for framing rather than flavour. The result is blue-fruited, perfumed, medium-bodied, and designed to be enjoyable beyond the first glass. We also unpack Marlborough Reserve Sauvignon, built from cooler Awatere acidity and main valley passionfruit, and a Central Otago Pinot that benefits from premium parcels seeking a home—proof that careful sourcing can turn constraints into elegance.If you're planning a summer spread, steal Jason's relaxed Christmas lineup: Moscato d'Asti and Premier Cru Champagne to start, mineral Italian whites with seafood, then textural whites and bright Pinot with turkey and ham. You'll hear honest talk about blind tasting, label design, and the quiet discipline that keeps a $3.49 bottle and a $20 bottle aligned to the same standard: it has to taste like where it's from. Like conversations that challenge your palate and your budget? Hit play, subscribe, share with a wine-curious friend, and tell us the best value bottle you've opened lately. Follow us on instagram @winewithmegandmel

Another action-packed Omnibus with John Stimpfig and Elin McCoy reporting on the latest news from the wine world. This month we look at the 2025 harvest in Europe and North America, find out why Chablis is selling out in the US, and discover the latest research presented at The Old Vines Conference, plus the industry hits back at the anti-alcohol lobby and much more.Find out more at wine-conversation.com

In this lively, laughter-filled episode, Janina chats with Tom Gilbey - the man who made wine fun again by tasting a different bottle at every mile of a marathon. They dive into everything from the fossil-rich soils of Chablis and the changing world of en primeur Bordeaux, to how to host your own playful blind tastings at home. Along the way, Tom shares tips for making wine approachable (and hilarious), highlights his favorite Bordeaux wines and “Super Seconds,” and reminds us that enjoying a bottle should be full of joy, stories, and a little mischief. Shownotes  [01:42] Wine fact of the episode — the history behind the 1855 Bordeaux Classification and how it still shapes prestige and pricing today. [05:05] Tom shares how his viral “Wine Marathon” began: tasting a different wine every mile, his son's support, and the unexpected global response that followed. [08:36] From chaos to community - how a family experiment turned into a worldwide audience and new passion for wine communication. [11:17] The art of blind tasting - from marathon guesses to what he learned about focus, humility, and having fun with wine. [13:03] Janina and Tom discuss Thirsty and how his stories highlight the humour, generosity, and humanity of the wine trade. [15:33] Why blind tasting should be playful - ideas for home tastings, favourite tricky grapes like Nerello Mascalese and Baga, and the concept of “Wine Sports Day.” [21:30] Turning to Bordeaux — Tom's reflections on 2005 vintages, learning from Robert Parker, and how palate trends shaped global styles. [25:23] Bordeaux today: en primeur uncertainty, Château Latour's exit from the system, and why Tom says wine should be enjoyed, not invested in. [28:27] Blind tasting first growths versus super seconds - and how labels, price, and reputation influence what we think we taste. [31:03] Highlights on Château Montrose, Léoville Las Cases, and La Mission Haut-Brion - some of the ‘Super-Seconds'. [33:41] From Bordeaux to Burgundy - discussing Chablis, its fossils, minerality, and that unforgettable sense of “tasting the sea.” [37:37] Janina and Tom reflect on how palates evolve - from bold New World wines to subtle Old World elegance. [40:12] Beaujolais Nouveau nostalgia — London's 1980s celebrations, and Tom's upcoming Beaujolais Party at Sophie's in Piccadilly. [44:13] Tom's early years: studying at Plumpton College, researching English wine in the '90s, and predicting the rise of world-class English sparkling. [47:15] Wrapping up with Battle of the Grapes: Tom picks his favourite grape varieties  

Wow an emotional episode. Please donate to the Caribbean. ////LIST////Thomas Pico / Pattes Loup, Chablis 1er Cru, 'Butteaux,' 2020//Moreau0 Naudet, Chablis 1er Cru, 'Forets,' 2015//Clos Beru, Chablis, 'Clos Beru Monopole,' 2015////Support the show

Aprender sobre harmonização é um convite a uma fascinante viagem cultural e histórica. A arte de combinar vinhos com alimentos é uma tradição com muitos sabores e nuances… Por que será que Chablis leve é a escolha perfeita para acompanhar ostras frescas?OUÇA E APRENDA: as paridades mais famosas do mundo! Não perca a oportunidade de saber como transformar refeições em extraordinárias experiências. Será uma jornada de descobertas culinárias e de prazeres sensoriais.VINHO DEGUSTADO:Catherine & Claude Maréchal Savigny Les Beaune "Vielles Vignes" 2018Aproveite para SEGUIR e deixar o seu COMENTÁRIO.---Aulas Gratuitas de Vinhos:https://www.sensorybusiness.com/cadastro⁠---Dicas e novidades sobre vinhos :Instagram ☛ ⁠https://www.instagram.com/marcelo_vargas⁠Saber mais sobre o prof. Marcelo Vargas:https://www.sensorybusiness.com/marcelo-vargas#MarceloVargas #Vinho #Harmonização #VinhoEComida #HarmonizaçãoDeVinho #CursoDeVinho #AnaliseSensorial #Degustação #Sommelier #CursoDeSommelier

Dans cet épisode, Constance reçoit Tanguy Darde, responsable groupe marketing spiritueux chez V&B. Il nous ouvre les portes de ce réseau de 300 cavistes-bars pour parler sélection de spiritueux, embouteillages exclusifs et création de marques propres.De l'assortiment de 600 références permanentes à la distillerie Mont Hardi de Château-Gontier, en passant par la Foire aux Spiritueux de l'enseigne, Tanguy partage sa vision d'un marché en pleine évolution : montée des liqueurs, recentrage sur les spiritueux français, développement du cocktail...Un épisode pour comprendre comment un caviste construit son offre entre accessibilité et passion produit, et découvrir les coulisses d'une distillerie craft française qui vient de lancer son premier single malt.Pour en savoir plus sur V and B

S3 E12 The Burgundy Experience In this jet-lagged, joy-filled episode, Bob Cutler returns from a whirlwind trip through Burgundy, France. He's joined by Craft Guild Beer of Maine Brand Manager Justin Frazell to relive their week of vineyards, vintages, and very little sleep -- recalling Grand Cru tastings, Roman cellars, escargot, and French hospitality. Key Topics The Soul of Burgundy The episode captures how Burgundy blends culture, family, and craftsmanship—where even the smallest vineyards welcome guests like family, and history pours from every glass. Wine Without Walls From natural wines to family lunches, Bob and Justin highlight authenticity over pretense—celebrating those who open their homes, their cellars, and their hearts to visitors. Travel as a Toast to Life Whether it's Barolo or Bordeaux next, the duo celebrates the idea that shared travel deepens appreciation for wine, friendship, and the art of living well. Episode Index (0:03–1:26) Bob introduces the "Burgundy Experience," recounting jet lag, lobby bar nights, and dancing in Beaune after touring six vineyards in seven days. (2:17–3:45) Tastings in Chablis and Champagne, exploring natural no-sulfite wines and debating the myth of sulfites vs. the vacation mindset. (4:52–7:11) Vineyard highlights—Eric and Damien Foray's family lunch and their "pull the cork" philosophy capturing Burgundy's warmth and simplicity. (8:20–9:32) Exploring historic wine cellars once used by the French Resistance, blending world history with world-class wine. (10:41–12:55) Looking ahead to future trips in Piedmont, Bordeaux, Portugal, or Alsace; ending with a toast over a Premier Cru Pinot Noir from Beaune.

Kendall-Jackson's chardonnay is made using grapes grown in the cool, coastal regions of California, which gives the wine its crisp, clean flavor. Whole cluster pressed and made in small vineyard lots throughout the winemaking process. Sur lie aging with monthly battonage (lees stirring) giving the wine silky texture and creamy flavor. Aged for 3 months in 44% French Oak (4% new) and 50% American Oak (7% new).Tonight, our three wines are:2023 Louis Dailly Fondateur Chablis. This wine costs around $17.00 and was purchased at Costco. It comes from Chablis region of Burgundy. It has notes of apples, wet stones and lemons. It is medium-bodied, clean and fresh. Drink now.2023 Kendall-Jackson Vintner's Reserve Chardonnay. This was purchased from Costco for $11.00. This is the #1 selling Chardonnay in the US for the past 30-years. It comes from cool coastal climates. 13.5% alcohol. Aromas of vanilla and honey. Flavors of pineapple, mango, papaya, with notes of citrus. Also has a hint of toasted oak and butter. Comes from California, 48% Monterey County, 29% Mendocino County, and 23% Santa Barbara County. Pairs well with fish dishes. We both enjoyed both wines, but we both preferred the Kendall-Jackson. This surprised both of us since we typically like unoaked Chardonnay. Next week, we are getting ready for the holidays and will be tasting the Kirkland Signature Brut Champagne.

De son côté, Aurélie Philippon aura, elle aussi, des plaques à son nom dans les villes de Chablis, Meursault ou encore Saint-Émilion.

Dans cet épisode, Louis-Marie reçoit Alex et Chris Watson, fondateurs de la marque de gin Renais Gin. Ils discutent de l'histoire familiale, de la distillation à partir de raisins, et de l'importance du terroir de Chablis. Alex partage sa vision d'un gin qui allie tradition et innovation, tout en mettant l'accent sur la durabilité et la qualité. Le podcast explore également les projets futurs de la marque et des conseils de dégustation pour apprécier leur gin.Pour en savoir plus sur Renais Gin

Nicola Pellacani of Saintsbury Winery joins Dan Berger and Daedalus Howell on California Wine Country today. Dan Berger explains that Saintsbury has been around for about 40 years with a record of getting better and better all the time and Nico will tell us their story. Saintsbury used to be focussed on Carneros and now have shifted toward Sonoma Coast. Nico has brought their Sonoma Coast Chardonnay and Pinot Noir, made from their favorite vineyards. They start with the 2023 Sonoma Coast Chardonnay. Most of it comes from a San Giacomo family vineyard. Dan Berger describes the cool climate influence with a bit of the complexity of Chablis and a light acidity. Saintsbury has been using this vineyard for a long time. Some of the planting was even done for Saintsbury. Where the senses and the mind come together The process of building a blend involves three or four passes. Nicola describes blending as a process where "...senses and mind come together. You have to allow yourself to reach that point." Nicola started at Saintsbury as an intern in 2018. He worked on his first harvest that year, while was still a student in viticulture and enology at the University of Bologna in Italy. He is now the assistant winemaker A family winery with a family atmosphere Nico grew up in Italy and wine is on the table all the time. Dan Berger is eager to learn from the younger people in the world of wine. People's palettes have evolved and this continues, just as weather patterns have changed. Nico mentions two mentors at Saintsbury, they are Tim Colla, the head winemaker at Saintsbury, and Jaime, their cellar master who has been there for 20 years. They have lots of conversations and taste lots of blends. They have family style lunch every Friday at Saintsbury. Having come from Italy, Nico is grateful to have a family feeling at Saintsbury. Dan Berger describes the house style of Saintsbury, which has remained consistent for 40 years. Next they taste a pétillant-naturel, which is abbreviated to pét-nat.  It has very small and light bubbles and Dan declares it is delightful. They only made about 150 cases of it. Saintsbury has an event scheduled for November 1, 2025, at the Napa winery at 1500 Los Carneros Ave. It is a celebration of past and present winemakers. It is structured as a market, with local artisans.

Vi drikker hvid Bordeaux og Chablis: L'Esprit de Chevalier Blanc, Pessac-Leognan 2021. Chateau Romer R de Romer 2023 Domaine George, Chablis lieu-dit Talva Monopoler 2023.

Denne uken i Vinkjelleren møter Ole og Jon Trygve den norske vinpioneren Per Mæleng, aktuell med ny bok og sterke meninger om en vinverden i endring. Han kritiserer poengjaget, avslører hvorfor han mener Chablis er på vei ut, og tar et oppgjør med bransjens – og særlig vinjournalistenes – feighet. Samtidig deler han tips til hvor du finner vinene som virkelig er verdt å drikke nå. Hosted on Acast. See acast.com/privacy for more information.

Wine writers freely admit that trying to describe how a wine tastes is the classic “like dancing about architecture” folly. But amid the thousands of wine choices, people still want guidance. Even if the guidance has flaws, it still beats the “even a blind squirrel can find a nut sometimes” method.There are three commonly used terms in wine reviews that cause controversy—OK, more than three, but today we are going to focus on “round,” “minerality,” and “masculine-feminine.” I will present my take on and use of the terms.• Round. This is a descriptor of texture and mouthfeel rather than flavor. Round means there are amiable tannins, balancing not shrill acidity, integration of wine components, full and creamy texture. California merlots often are round because of their mellow tannins and smooth texture. New Zealand sauvignon blancs are not round thanks to their electric acidity and ramped-up citrus. In general, red wines are more likely to be round than white wines.Round is intended as a positive trait in most cases. Sometimes—as with the New Zealand sauv blancs—you did not come to the wine for round. You wanted sharpness, edges that “cleanse the palate” after a bite of food.I use the term “round,” but I also can argue against it. Round is overly broad and vague. It is extremely subjective. My “round” may not be your “round”—but that criticism can be leveled at almost all wine descriptor terms. The term can be paired with other descriptors for a fuller picture.Texture: creamy, smooth, velvety, silky, supple. Structure: balanced, harmonious, well-integrated. Others: soft (low tannin levels), opulent (rich fruit flavors), plush (rich, luxurious texture).For the record, I strive to reduce use of the term unless it is paired with further descriptors. I think that is a well-rounded approach.• Minerality. Oh, boy, this gets wine geeks a'going. The controversy centers on sensory experience clashing with science. First, the science: wine vine roots do not absorb minerals and mineral tastes directly from rock minerals or limestone. Roots absorb dissolved chemical elements—nitrogen, calcium, iron, potassium. But they absorb these elements primarily from organic matter, not from rocks.Still, wine writers rock on with a flood of related metaphors: flint, chalk, wet stone, crushed rock, gunflint, sea salt. It you want to know what we are talking about, you are told to lick a stone, suck on a pebble, or smell sidewalks after a rain. Not something most people do.My minerality references hinge on three elements.The main trigger for my use of “minerality” is salty flavors. Salt or salinity are real, measurable flavors in some wines, usually wines made from vineyards near the ocean or irrigated with water containing significant amounts sodium chloride and related salts. Salt is a mineral. It appears in the wine because when dissolved in water it can be absorbed by the plant roots and leaves and found on the surface of grape skins and stems. Assyrtiko wine from the Greek island of Santorini is the poster child because of the salt captured by vines trained in the basket-shaped koulara system to acquire water from salty Aegean Sea fogs.Assyrtiko vines on Greek island of SantoriniWine vines cannot extract mineral tastes from rocks in the soil. They can, however, acquire salt minerals that exist in water. The key distinction: general “minerality” taste references lack scientific support. Salt absorption and its impact on taste are scientifically measurable. The mineral taste did not come from rocks, but from salt dissolved in water.The second minerality trigger for me is the smell of wet rock or wet concrete after a rain—a smell scientists call “petrichor”—an earthy scent produced when rain falls on dry soil or rocks. Chablis is most famous “wet stone” wine. The reference is to a smell, not the taste of a rock in my mouth.My third minerality trigger, and I admit to squishiness on this—and to a resolve to restrain use—comes from high acidity, a linear, mouth-watering feel. Also when there is no malolactic conversion and low fruitiness or oak influence (in science terms, when fruit esters and terpenes are subdued).Supporters of the “minerality” term argue it is a useful, if vague, sensory category. It is a shorthand for a style—acidic, lean, unsweetened by oak or overt fruit. Supporters admit “minerality” has nothing to do with actual minerals extracted from rocks, then point out that people heavily involved in wine—winegrowers, winemakers, wine experts—perceive something. Wine writer Terry Theise described minerality as “an unnamable thing that is definitely there but hasn't yielded to explanation.”Critics argue that “minerality” is romantic nonsense lazy wine writers use to fill out the required word count for their comment. It is a substitute for more specific descriptions. Scientists emphatically assert that whatever you think minerality is, it is not you tasting minerals extracted from rocks where the vines grew.Bottom line: “minerality” is a subjective metaphor. Most wine descriptors are subjective metaphors. It is not easy to use words to describe an individual perception of taste, smell, texture. It can, however, be fun to take one side or the other and argue through the evening over a charcuterie board and bottles of quality wine.• Masculine-feminine. Finally, a wine descriptor I avoid and one I can trash. The cliché is “masculine wines” are bold, powerful, tannic, structured, full-bodies, assertive, robust. “Masculine wines” resemble the manly men who drink them. Think cab, barolo, syrah. “Feminine wines” are light, soft, delicate, elegant, silky, supple. Think rosé, pinot noir, pinot grigio. Tannin structure is the usual dividing line, followed by body or weight in the mouth and assertive flavors.Well, screw that. The terms are sexist, problematic, and outdated. Wine is not black or white, male or female, it is endless shades of gray and a rainbow of colors. The masculine-feminine meaning as a wine descriptor relies on tired and grossly inaccurate gender stereotypes.Guys, in the third decade of the 21st century, this is a stupid fight to pick. You run a risk that if you pick this masculine-feminine fight, the woman who is offended could whip your ass. Just sayin'.Tasting notes• Franciscan Estate Chardonnay, California 2022: Clean, vivacious, delicious chardonnay unencumbered by oak or malolactic conversion. Slight sweetness—hugs border between dry and off-dry. Fruit forward with emphasis on freshness rather than complexity. $13-15 Link to my review• Maison Sinnae Chusclan Elements Sol, Côtes du Rhône Villages 2021: Fresh, balanced, vibrant with core of red fruits. Well behaved tannins and balancing acidity make this a fun, easy drinking, uncomplicated, straightforward pleasure. Excellent QPR. $17 Link to my review• Gigondas La Cave Vacqueyras Beaumirail 2022: Elegant with generous, delicious, seductive layers of fruit, especially after some air exposure. Faithful presentation of Gigondas GSM style and terroir. $22-26 Link to my review• Wente Vineyards Cabernet Sauvignon, Livermore Valley, Wetmore Vineyard 2021: Superb, especially attractive QPR pour; drinks like cabs premium Napa-Sonoma cabs. Dark fruit flavors predominate. Decanting reveals structure, depth, length, ameliorates significant tannins. Widely available. $24-35 Link to my reviewLast roundJudging by the price, this wine pairs best with a Swiss bank account where you hide your money or a trust fund your rich grandfather set up for you with money from a Swiss bank account where he hid his money. In any event, if you are pouring, I am drinking. Wine time.This is a reader-supported publication. Please consider becoming a paid subscriber ($5). No matter how you subscribe, I appreciate you reading.Links worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on Wine This is a public episode. 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Chablis is a wine we absolutely adore, and we think too many people are just unaware of what a beautiful and fantastic wine it is. If you are thinking, wait, I thought you guys hated Chardonnay, well, you're not wrong, but specifically, we dislike super oaky Chardonnays. However, we love, love, love Chablis, and we can't believe we have not done an episode on it before today. It is hard to put into words how much we love Chabils. If you are unsure about what all the hubbub is, or if you think we are exaggerating, we implore you: try some Chablis and drink along while you listen to this episode, and you will quickly change your mind about what a Chardonnay can be. Fruity, complex, elegant, crisp yet smooth, with wonderful minerality, Chablis is a wine almost without parallel, and should be at the top of everyone's wine list. Whether you are a Chardonnay lover or a Chardonnay doubter, this wine will make you a believer that there is so much more to Chardonnay than oak and vanilla. Wines reviewed in this episode: 2023 Le Vieux Clocher Chablis, 2023 Thomas Labille Chablis.Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

In this episode of Five Questions , we sit down with Cokie Ponikvar, Advanced Sommelier, Master of Wine candidate, and wine communicator, for a candid conversation about her journey in wine. Cokie shares what she's drinking now (including Soldera and Château Rayas), reflects on the thrill of tasting iconic bottles for the first time, and highlights underrated regions like the Chablis and grape varieties like Albariño, Gruner Veltliner, and Melon de Bourgogne (the variety used in Muscadet Sèvre-et-Maine). She also offers practical tips on temperature's role in wine enjoyment, from chilling red wines to letting Champagne evolve over dessert, and opens up about the physical and mental demands of preparing for the MW exam.

There's no way around this: all time banger of an episode, maybe Miguel's finest appearance yet. I'm pretty sure I cut all the bad parts so if this makes you mad at any of us that's due to a problem with your heart. The twisted throuple discusses wine using the lens of Coruscant, the urban planet at the center of the Galaxy. Weirdly enough, this actually works really well. Please go visit Miguel's new restaurant Beautiful Eyes, opening this fall in Manhattan. ////LIST////Xiaopu Hualai, Hanbei China, Roussane, 2022//Gerard Duplessis, Chablis 1er Cru Vaillons, 2021//R. Lopez de Heredia, Rioja, Vima TOndonia Rosato, 2012////Support the show

It's another edition of the "Alternatives to a Fave" series! This time: Sauvignon blanc. As an extension of the Grape Mini-series, for this series I come up with lists of wines that lovers of a specific grape can try as alternatives. Sauvignon blanc is not a one note! It has so many different styles -- from the acidic, minerally, citrus and flinty notes of Sancerre and Pouilly-Fumé to the tropical fruit, peach, grass, green pepper, and sauteed herb aromas in New Zealand and the blends with Semillon in Bordeaux, there are many, many iterations of this very popular grape.    Photo: Sauvignon Blanc in South Africa. Credit: Getty Images from Canva   After a brief refresh on the Sauvignon blanc grape, in this show I come up with a list of eight wines that are alternatives -- things like Chablis for the more minerally, flinty substitutes for Sancerre, and then fruity alternatives like Vermentino to stand in for Chilean or New Zealand Sauvignon.    I hope, as usual, that this show opens some new doors and gives you new ideas of wines to add to your repertoire!    Full show notes and all back episodes are on Patreon. Join the community today! www.patreon.com/winefornormalpeople _______________________________________________________________   This show is brought to you by my exclusive sponsor, Wine Access – THE place to discover your next favorite bottle. Wine Access has highly allocated wines and incredible values, plus free shipping on orders of $150 or more. You can't go wrong with Wine Access! Join the WFNP/Wine Access wine club and get 6 awesome bottles for just $150 four times a year. That includes shipping! When you become a member, you also get 10% all your purchases on the site. Go to wineaccess.com/normal to sign up!   

DIMANCHE 22 JUIN 2025Daniel-Etienne Defaix - Domaine Daniel-Etienne Defaix (Bourgogne)Depuis quatre siècles, la famille Defaix cultive avec passion 28 hectares de Chardonnay sur les terroirs kimméridgiens du Chablisien. Alliant héritage monastique et vinifications soignées, le domaine offre des vins profonds et racés, de la fraîcheur des Vieilles Vignes aux Grands Crus d'exception. Le Domaine Defaix incarne l'élégance et la puissance authentique de Chablis.Antoine Leccia - AdviniAdVini, maison viticole familiale depuis six générations, allie tradition et innovation au service d'une viticulture durable et respectueuse de l'environnement. Engagée pour la biodiversité et la santé des sols, elle cultive l'excellence avec des pratiques écologiques innovantes. Présente dans plus de 110 pays, AdVini incarne passion, exigence et modernité depuis 1872.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Herlinda and Bex. Bex Pezzullo, founder and cider maker of Sincere Cider, is our guest on Brew Ha Ha with Steve Jaxon and Herlinda Heras. Bex started Sincere Cider right at the time of the pandemic. The lockdown started six days after she canned her first batch of cider. She had a 20 year career in event promotion and marketing, and she had a lot of personal contacts whom she had hope would help her at her launch. Instead of that, she ended up employing some friends who were unemployed bartenders to deliver cider. After that, since business was slow enough, she bought a 1993 camper van, named it Farley after the Chris Farley “living in a camper by the river” and hit the road. In every new city up the road, she would look for the cool bottle shops, bars and restaurants and bring cider to offer them. Before starting the cider company she had a job at an event festival company that worked with clients like Bonaroo and Outside Lands. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Granny Smith Apples and Chablis Yeast Bex likes to joke that she is a recovering sommelier, having worked as an Italian wine specialist. She did a few harvest seasons in Italy. They are sipping the Dry Apple Cider, made mostly with Granny Smith apples. She also uses a Chablis yeast which brings the right crispness and tanginess. Their core line-up includes a Rosé cider, called Granada, that has California organic pomegranate and blueberry juice and a little bit of orange zest. The color is beautiful, everyone agrees. Visit our sponsor Pizzaleah in Windsor for the finest pizza menu and the most authentic flavors around!

In partnership with Club Oenologique - the world through the lens of wine and spirits. David chats to Alex Watson about Renais Gin, the brand he has founded with his actor sister, Emma Watson, a premium gin produced from the skins of grapes, from the vineyards of Chablis where their father is a winemaker. IWSC gold medal winning gins featured:  Three Engineers Oy 3E Gin  North of Eden Admiral Navy Strength Gin Karu Distillery Affinity Gin Enceladus Distilling Company Limited Astra Premium New Zealand Gin Vinha Alta Balancal Barrel Rested Gin Learn more about your ad choices. Visit megaphone.fm/adchoices

Mom's Hot Friend, Rachel Beautiful mature woman Joins Our Family Vacation on the beach. By Stonemarten. Listen to the Podcast at Steamy Stories. At the time of this story, I was about 30 years old and still near the peak of my virility; I had recently broken-up from a long-term relationship and feeling a little bruised by the experience, though I never felt lonely, as I've always had good mates around me, both male and female. My mum used to take short holidays out-of-season at a quiet beach resort in Spain and as my dad was constantly working, she often used to share her apartment with AuntyRachel. Rachel wasn't really my Aunty, but a very close friend of my mother's youth. I was told she was very close to us when I was a baby, and that's when she accepted the honorary title of Aunty, by my parents.  She'd married and moved away, but a couple years ago she was divorced. She never had children, so she renewed her connection with mum and the nickname "Aunty" seemed about right. Mum and Aunty were always very close, but I had almost no familiarity with her. She was a fine looking, mature woman in her late fifties and kept very fit and healthy for her age. She had mid-brown hair, which lightened a little in the sun and slight crows-feet around the eyes, for she was always sunning herself, giving her a lovely overall tan. Rachel was not slim, not fat, but curvaceous, with large boobs (I'd say D Cup) and a flattish tummy, a good sized bum with only a hint of cellulite; she went to the gym regularly and was in good shape for her age. Because mum knew I was a little down in the dumps, she asked whether I wished to join her and Rachel for a few days relaxing in the sunshine, eating some healthy Mediterranean food and swimming in the warm sea; not a regular prospect for me when living in Scotland! Up to then, I hadn't spent much time with Rachel, as I lived a long way from my parents since leaving for uni. My folks lived in the South of England. When I had met 'Aunty' while visiting my folks, she had always seemed very vivacious and friendly and I did like the look of her, having a bit of a penchant for mature women. Their little Riviera apartment was on the first floor of a well-kept, but almost deserted block, quite up-market, as the unit had three large bedrooms all on-suite. We each had our own room and space, a cozy arrangement, where we could come and go doing our own thing. My mum, who was a bit of an amateur artist, was off painting really good watercolor paintings; Rachel liked to read books and generally relax in the sunshine, whilst I went off early morning nature and bird-watching, which has always been my special thing (love-making excluded). A Stroll On The Beach Late one afternoon, mum was due to drive to a local beauty spot to paint a sunset and suggested that Rachel and I should perhaps go for a wander along the beach, as the weather was lovely. Just then Rachel strolled into the living room in a skimpy bikini, revealing her lush cleavage and deeply tanned body. How could I say 'no'? We set out together heading westwards along the wide sandy beach, which was almost deserted, except for the odd dog walker. Rachel was dressed in a yellow and white striped bikini with her bottom half wrapped in a light blue sarong. I was wearing t-shirt and swimming shorts. We walked slowly besides each other chatting away warmed by the sun. At one stage, Rachel took my hand and so we strolled hand-in-hand like a couple, but this wasn't a surprise to me as she was naturally an affectionate person. She took genuine interest in my life and preferences, even asking about my sex life and preferences? She treated me as a peer, not as a nephew. When I told her my recent relationship lacked any variety, she gasped; "She wouldn't even let you eat her?" Did she blow you? "No, and no." I said. It was getting hot, so Rachel undid her sarong, so looking down at her bottom, I thought I'd compliment her by saying: "wow, even your ass is tanned brown;" I said, while pulling down my own swim shorts at the back to show her my somewhat paler backside.  She smiled graciously at my compliment. "It's not just my ass that's brown" she said, reaching back to undo her bikini top and letting loose her large, tanned boobs. They were fully-bronzed indeed, sagging slightly of course, but otherwise perfect, with lovely dark brown nipples. "Take your shorts and t-shirt off" she said: "there's no-one around and you could do with getting some sun on your whiter bits". Amazingly, her confidence rubbed off on me and I took off my shirt and pulled my shorts off, becoming totally naked beside her. She put my garments in her beach bag, along with her sarong. My body was in good shape in those days though with a flat stomach and muscles defined from martial arts and the gym. How the hell did I muster up such confidence? So there we were, strolling along hand-in-hand with the only scrap of clothing between the two of us being Rachel's little bikini bottom. Rachel looked amazing and the sway of her hips as she moved caused a slight tumescence in my prick which she couldn't help but notice, as it swung a little from side to side. A couple moments later it was clubbing my thighs in a rhythm set by my walking pace.  All of a sudden, she dropped her hand from mine and reached over instead to grasp my swaying cock in her hand. "Your poor cock is getting knocked around. Such a shame to see such a beautiful phallus being treated so." She said as she led me along at a slower pace. This pleasant surprise immediately had my cock swelling and hardened to a long, thick erection, which she began stroking up and down slowly, whilst sporting a wide smile and wicked glint in her eyes, "what a lovely big boy" she exclaimed. A little way ahead of us was a small break between the sand dunes and an amused Rachel led me towards this gap, pulling me behind her by the cock in a rather comical manner.  I said nothing but anticipated anything could happen next. When we were hidden from view, she released me and spread-out her sarong on the sand. She then took me by the cock and guided me down, kneeling next to where she stood, then pushing me down onto my back in front of her. Dropping onto her knees between my thighs, she leaned her head down towards my rampant cock and placed the engorged pink head into her luscious mouth. Grabbing the shaft and wanking it, she licked and sucked my cock head and down to my balls, causing me to moan and shudder with pleasure; Rachel also gave out little moans, clearly enjoying the effect on me. After a few exquisite minutes, Rachel stood-up and quickly shed her bikini bottoms, moving forward to straddle my firm manhood that she placed between her spreading thighs. Rubbing its head for a few seconds against her moist labia, she eased down slowly to accommodate the thick shaft. Rachel's moist cunt may not have been the tightest, but it was certainly the hottest and wettest I'd ever felt, it was amazing and she could firmly grip me tightly. It took all my will-power not to ejaculate into her right there and then. Fortuitously for my ego, it was this lovely older lady that came first, as even after the first couple of pumps, Rachel was contorting forward and whimpering loudly as she convulsed over and over in a massive orgasm, gushing juices and clamping onto my thick shaft. Rachel's soft, brown tits bounced up and down gloriously as she rode me, pumping up and down on my swollen cock, as we both moaned and groaned in unison. I reached-up to grab and squeeze them, flicking my thumbs over her erect nipples as I did so; within seconds this had the desired effect and Rachel spasmed and pitched with the second of her mighty orgasms, which seemed to go on and on, her face contorted and mouth wide open. After a minute or so of further humping, Rachel rose up a little and I pushed her gently sideways onto her back. Straddling between her wide open legs, my head descended towards her womanhood, my tongue lapping at her engorged lips and clitoris like a cat at the cream; a few seconds of this had Rachel bucking and cumming again, grasping her tits and nipples and arching her back; I carried-on licking for a good five minutes as she gasped and sighed. My rampant cock was straining to return to its hot, wet home, so I moved up and over Rachel, giving her breasts deserved attention with my gaping mouth, before kissing and snogging this beautiful Milf, with our nether organs rubbing against each other. We were so ready for the finale with my favorite love-making position, the missionary. Grabbing my cock by the shaft, I pushed up into her soaking cunt and then plunged with abandon into her lovely body. Over and over I thrust into her, bum bouncing up and down obscenely, cock rodding in and out like a lubricated piston. We were both groaning at the pleasure of it and the pressure was building and building in my sperm-laden balls. Soon I could take it no longer, the site of this beautiful older woman writhing beneath me and the rhythmic squeezing of her cunt on my cock made me explode - jets of warm semen shot from my balls in white spurts through my pulsing shaft, splashing into the intimate depths of the gorgeous Rachel, as she screamed in mutual orgasm at the prize she had won by servicing this rampant young male. After kissing, cuddling and cleaning ourselves up, we set-off back down the beach holding hands as the sun was setting behind us, a little sheepish, as we didn't want mum to find-out what we had done. What was certain though, was that there was no way my lovely mature Rachel would be escaping my lusty clutches at least once again before I left for the UK in a few days' time. Fun times in the shower with amazing older woman. Following our illicit encounter on the beach, I only had a couple of days remaining of my holiday in Spain and was desperate to get to grips with Aunty Rachel at least once more before I left. Mum seemed to notice a change of atmosphere between myself and Rachel on the occasions when the three of us were socialising together.. I never seemed to have a chance to be alone with her, as mum was always around, purposely or not. On the last day before I was due to fly back to the UK, I resigned myself to not having another sexy encounter with the gorgeous lady. After lunch together, mum took Rachel out shopping and I went to sunbathe on a lounger and swim in the pool. Later in the afternoon, I went to the apartment to have a shower and to wash off the chlorine. It was a good sized shower and the shower-head was one of those large modern ones that makes you feel like you're standing in a tropical rainstorm. Needless to say, a lot of steam rose-up which fogged-up the place. Soon I was aware that someone had entered the bathroom, but I couldn't see clearly through the steamed-up glass. A manicured hand slid open the glass door to reveal the fully nude, tanned glory of the lovely Rachel. She stepped into the shower and I pulled her gently towards my slippery body, as the warm water cascaded upon us. We immediately started to kiss passionately and my soapy hands stroked and fondled her wonderful curves. Hers in turn ran-up and down my firm, muscular frame. My cock was quickly at full mast, poking rudely against her belly. One of her hands reached down to grasp the thick shaft, wanking it back and forth, causing the bulbous head to roll-in and out of the foreskin; within seconds this had me moaning with pleasure. Her other hand began to cup and soap my sperm laden balls making pre-cum ooze as a result of her double attention. My hands were upon her large, soft boobs, fondling and gently tweaking the lovely brown nipples into rising peaks. I leaned my head down to suckle them, one and then the other. Moving my right hand down between her legs, I ran my fingers up and down her swollen labia and over her little love button, then into her warm, moist cunt. Rachel gasped, delightfully surprised at the expert fingering of such a fine young man. We carried-on frigging each other, our tongues entwining deliciously in the French manner, groaning and mewing. Rachel's mouth suddenly gaped wide in a high-pitched howl as the spasms of orgasm overwhelmed her, love-hole clamping in pulses on my fingers and soaking them with juices. I was sure our secret was now discovered. The whole building had to have heard Rachel's orgasm. She noticed my concern and simply said; "It'll take her at least another 30 minutes to get back here. When we left the shower, we were clean in one way for sure, but very dirty in another, as Rachel leaned over me to envelop my stiff cock in her mouth, sucking and butterfly licking its sensitive head. I grabbed a large bath towel and started drying-us down as Rachel's head bobbed back and forth. Discarding the towel, I followed Rachel into her bedroom admiring her curvy figure, fantastic for a woman now in her midlife. When she turned towards me, I pushed her backwards onto the bed, with my strong body on top of her, opening thighs wide and watching her soft tits bounce up and down. My cock found her cunt with impeccable aim and eased all the way into her warm moist sheath. Rachel may have been a mature woman, but she was a perfect fit for my youthful prick as I began to piston in and out of her. Smooth bronze legs curled around the back of my thighs, as I pumped over and over again to a chorus of: "oh baby, oh baby, oh baby!" With the feeling I was about to cum, I built-up the intensity of my thrusts, so that Rachel could sense it and her cries grew louder as she peaked towards her own climax. I was there and with a guttural growl, erupted, spunk shooting and coating her intimate place with torrents of warm white seed. As if on instinct, Rachel's cunt clenched in uncontrollable spasms as she wailed in the throes of her own orgasm. When mum arrived home sometime later, Rachel and I were in the kitchen drinking wine as if nothing had happened. A conspiratorial grin from Rachel was the only confirmation of our secretive passion. I flew out of Spain the next morning with a renewed sense of joy. I took the train from London to Edinburgh while having the distinct feeling that it wouldn't be long before I would partake again in the pleasures of Rachel, the gorgeous older woman. Lovely, mature Rachel heats-up my wee flat in Edinburgh. My heart raced a little faster when I saw the unmistakable, curvy figure of Aunty Rachel coming towards me down the platform of Waverley Station in Edinburgh. She looked as beautiful as ever as I gathered her up in my arms for a kiss. She was wearing a figure-hugging, light blue dress showing off her ample cleavage, underneath a short, pale yellow jacket and white scarf with blue polka dots. She was looking very summery with her tan, sun-lightened, brown hair and large round sunglasses. I grabbed her suitcase and held her hand as we headed-up onto Princes Street and then on to Rose Street to a pub for a drink, so she could relax after her long journey from the South of England The pub was very busy, so we sat cozily next to each other chatting, whilst I drank my pint of Belhaven Best and she sipped her gin and tonic. Her sweet perfume and the proximity of this luscious, mature woman had my cock swelling a little in my trousers, so I leaned over to kiss her full lips, as our thighs rubbed softly together and her hand gently stroked my knee. After a second round of drinks, I was beginning to feel a bit tipsy and even more horny at the thought of a proper re-acquaintance with this gorgeous creature. We left the pub and took a cab from a nearby taxi-rank for the short journey to my flat in the old city. On closing the door to my cozy wee place, Rachel put her arms around me for a hug and I pushed her gently up against the wall in the hallway so we could kiss passionately, our hands running hungrily over each other's bodies. My fully engorged prick ground against her luscious mound as we snogged, with Rachel rotating her hips a little to allow maximum contact to her sensitive places, making her moan quietly into my mouth, as our tongues fenced and swirled. Breaking-off reluctantly and holding Rachel's hand, I gave her a brief tour of my little bachelor pad at which she was suitably impressed. I had set a romantic table for two in the kitchen and started to cook a light stir-fry with sea-food in my wok, as Rachel chatted to me cheerily over a glass or two of Chablis. Rachel looked even prettier with her eyes sparkling over our candlelight dinner and I felt my seductive banter and boozy, home-made tiramisu was bound to get her in the mood for loving. After the meal, Rachel disappeared into the bathroom, whilst I sat languishing on my sofa with a little dram. She entered the sitting room wearing my toweling bathrobe. As she stood in front of me with a cheeky smile, she undid the belt and slowly slid the robe off her shoulders to reveal a magnificent sight to any young, horny guy like me. Rachel was in the finest lingerie, matching ivory silk bra and panties covered with red roses and silk stockings and suspenders of the same creamy color. With her tan and feminine curves, she looked amazing as she gave a sexy little wiggle and turn for my admiration. I rose to my feet, with a hard cock pressing visibly in my trousers and held her hand above her head as she twirled like in a ballroom dance. Standing back and gazing from her head to her varnished toes with unbridled lust, I gathered her into my arms for a passionate snog. My hands stroked up and down her lovely body and through her hair and she did the same with my manly frame. We carried-on French kissing and moaning gently as my hands cupped and fondled her large, silk-encased globes, thumb flicking softly over her nipples, causing them to poke-out through the shiny fabric. My other hand strayed between her legs to rub up and down her cunt lips, so that moisture seeped on-to my fingers through the silky material. Rachel moaned and held hard onto me, as her knees buckled at the pleasure flashing through her from my dexterous digits. I was desperate to shaft this gorgeous, mature woman, so scooped her into my arms and carried her into my bedroom, throwing her onto my king-sized bed. As I was stripping off my clothing, Rachel spread her thighs and ran her graceful fingers up and down the soaking silk of her panties. "I love your strong, young body" she gasped. When I'd stripped off my boxer shorts and my thick, hard cock bounced-out, she couldn't take her eyes off it and placed her hand inside her panties to rub her sensitive clitty with abandon. I maneuvered my head between her legs and pulled aside her panties to admire her moist cunt, then used the flat of my tongue to lap at her engorged labia. This had Rachel squirming and moaning as she ran her fingers through my hair. Flicking my tongue like a side to side like a lizard on her little bud, whilst fingering her cunt, soon had Rachel arching and spasming in orgasm, squirting some love juice onto my hand and face. Moving up her lovely body, she had undone her bra, freeing me to fondle those fulsome, tanned boobies and suckle and butterfly flick her long, brown nipples to her evident delight. Her hand reached down to grasp my thick cock, jerking it up and down slowly with elegant fingers. "I want that big boy inside of me" she pleaded, rising up and guiding my rampant erection towards her silk covered womanhood. Pulling her panties to one side, she slowly impaled herself down onto the thick shaft, gasping as she did so. "Oh, how you fill me, oh I love it" she moaned and shuddered. Rachel began to ease up and down, soon riding my cock like a desperado, her mouth open wide in ecstasy, as I pumped up into her. Warm love juices and precum mixed and streamed down my pistoning rod, flowing over hairy balls onto the duvet beneath. We were both gasping and groaning in unity, with me so close to exploding and Rachel screaming as she came again, a second huge orgasm pulsing in waves through her gorgeous body. Turning the panting Rachel onto her back, I lay on top kissing her face and neck, as she recovered from such a powerful climax. The head of my engorged prick was probing lightly at her dripping labia and throbbing clit as we petted lovingly. Soon she was ready for me again and reached down to guide my hard cock towards the entrance of her open cunt, then grasped my firm ass, pushing me all the way deep into her soaking love tunnel. I began to thrust, slowly at first and then with gathering pace as Rachel's lovely, hot cunt enticed and squeezed my throbbing shaft. She moaned and cried: "Oh God, oh God" as I pumped her harder and harder, grinding on her clitty on the downward stroke to push her towards heights of desire. Soon, I knew that I could hold out no longer; my aching balls were rising and the pressure within them building to blasting point. In and out, in and out I humped, balls-deep into this beautiful cougar, her wanton body arching upwards to match my thrusts. Then it was there, I was coming, sperm rushing from balls through throbbing shaft, jetting streams of hot white spunk into lovely Rachel's soaking cunt, herself rippling again in orgasm, as if to milk every last spurt of young man's juice into her grasping womb. We lay in each other's arms, gazing into adoring eyes and kissing fondly as we caught our breath from our loving exertions. We had the whole weekend ahead of us and I knew I would have to summon all my youthful strength and energy to satisfy the unbridled lust of this wonderful older woman. Rachel was an incredibly orgasmic, mature woman and I believe I brought-out the very best of her sexuality. By Stonemarten for Literotica

SAMEDI 05 AVRIL 2025Née le 1er mai 1923, La Chablisienne est une coopérative fondée par des vignerons de Chablis, unis pour surmonter les crises viticoles, le phylloxéra et les gelées meurtrières. Résiliente et innovante, cette aventure humaine a permis à La Chablisienne de passer de 550 ha après la Seconde Guerre mondiale à 5 800 ha aujourd'hui, répartis sur 17 communes.Le Chablis, vin blanc unique issu du cépage Chardonnay, incarne parfaitement cette histoire de courage et de passion. Frais, minéral et cristallin, il est le compagnon idéal des huîtres, fruits de mer, fromages régionaux et même des plats exotiques. Présent sur les plus grandes tables mondiales, le Chablis marie tradition et innovation, devenant ainsi un vin incontournable qui sublime chaque moment gourmand.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

DIMANCHE 06 AVRIL 2025 Depuis 1923, La Chablisienne s'impose comme une référence du vin blanc, alliant tradition et innovation. Présente dans 92 pays, la coopérative continue de rayonner à l'international avec une trentaine de cuvées d'exception, fruit du savoir-faire unique de ses vignerons et vinificateurs.En 2024, La Chablisienne décroche le titre de Meilleur Producteur de Vin Blanc à l'IWSC de Londres, et son œnologue Estelle Roy est sacrée White Winemaker of the Year ! Un doublé déjà réalisé en 2016, qui témoigne de son excellence constante.L'expérience ne s'arrête pas là : La Chablisienne vous invite à découvrir son univers à travers des dégustations privées, des visites en réalité virtuelle et des ateliers sensoriels, pour une immersion totale dans le cœur du vignoble. Vivez Chablis autrement, entre terroir, passion et innovation.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Bringing Burgundy closer to you with every episode!Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/Keep up to date with Burgundy on our Instagram: @jaspermorris.insideburgundyAnother episode with Sarah Kemp at The Wine Conversation.Jasper Morris MW, author of “Inside Burgundy” and the brilliant website www.insideburgundy.com, explores the Côte Chalonnaise. The vineyards start where the Côte d'Or ends, with the valley of the River Dheune, just south of Santenay. Its terroir is clay and limestone, but the landscape feels different, as there is no one escarpment, and the land is more wooded, creating a more varied terrain.The main grapes are Pinot Noir, Chardonnay and Aligoté, but there is also a small amount of Gamay and Pinot Blanc. There are five villages, Bouzeron, Rully, Mercurey, Givry, Montagny and two sub-classes of Bourgone: Bourgogne-Côte Chalonnaise and Bourgogne-Côte de Couchois.Bouzeron has plenty of Pinot Noir and Chardonnay on its east-facing slope, but on its west-facing slope you find Aligoté – as Jasper explains, “Aligoté has been Bouzeron's calling card,” and in 1998 they decided to create an appellation just for Bourzeron and Aligoté. It most renowned producers are Domaine A&P de Villaine, Maison Chanzy and Domaine Champs de Themis.Rully makes sparkling wine and some good Aligoté, but is mainly known for its Chardonnay. Jasper explains, “The wines are not particularly long-lasting but they don't need to be, because they are so lovely.” The producers to look out for are P&M Jacqueson, Domaine de la Folie, while Jasper picks out Vincent Dureuil-Janthial as the biggest star.Domaine Faiveley put Mercurey on the map, and Mercurey remains the most famous of the villages. This is red-wine territory, with the wines being more structured and more tannic, though as Jasper notes, this is changing a little with new Pinot Noir plant material. Château de Chamiray is a major player in the area and a name to look for is Domaine Bruno Lorenzon.Givry is similar to Mercurey, in that it is red-wine country, with only 15% whites produced. Producers to seek out include Domaine du Cellier aux Moines, which Jasper highly recommends, and Domaine Joblot, Domaine Thénard, François Lupp and his cousins, Domaine Ragot and Domaine Laurent Mouton.Montagny is a white-wine-only appellation. Jasper describes its taste as different from other Burgundian whites, more like “crushed oyster shells like Chablis, though not so iodine.” His names to look out for include Cave de Buxy, the largest producer in the Côte Chalonnaise, and the negociant Louis Latour has considerable holdings, the star producer is Domaine Stéphane Aladame, but there is a raft of new producers including Domaine Laurent Cognard, Domaine Feuillat-Juillot, Domaine Berthenet.You can also find Jasper's guest appearances on other Podcast/Video channels we work closely with: The Wine Conversation 67 Pall Mall TV Bringing Burgundy closer to you with every episode!Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @jaspermorris.insideburgundy

Send us a textSince 2008  Cristiana  and Antonio has been leading the family farm founded by our father Riccardo in 2000. Antonio, a viticulture and oenology graduate, takes care of the agronomic aspect and Cristiana fills the role of the winemaking: she is a chemistry graduate with training stints in Champagne and Australia backed by repeated visits to the Mosel and Chablis.Their  vineyards are planted with massal selections from  oldest vines and only practice sustainable cultivation methods to guarantee grapes that best express the terroir and our identity. In the cellar she  tries to intervene as little as possible and we just help the wine on its natural evolution, without any forcing, relying on our experience and the particularity of the vintage.“You can only truly make a wine with the greatest expression of the place if you have lived there and really understand the climate and sense of the place.” - Cristiana Tiberio -Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Send us a textSince 2008  Cristiana  and Antonio has been leading the family farm founded by our father Riccardo in 2000. Antonio, a viticulture and oenology graduate, takes care of the agronomic aspect and Cristiana fills the role of the winemaking: she is a chemistry graduate with training stints in Champagne and Australia backed by repeated visits to the Mosel and Chablis.Their  vineyards are planted with massal selections from  oldest vines and only practice sustainable cultivation methods to guarantee grapes that best express the terroir and our identity. In the cellar she  tries to intervene as little as possible and we just help the wine on its natural evolution, without any forcing, relying on our experience and the particularity of the vintage.“You can only truly make a wine with the greatest expression of the place if you have lived there and really understand the climate and sense of the place.”- Cristiana Tiberio -Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Introduction Why is the Languedoc a hotbed of experimentation, and what does that mean for the wines you drink? What role have white and rosé wines played in the transformation of the Languedoc wine scene? What prompted the shift from mass-produced table wines to higher-quality appellation wines in Languedoc? In this episode of the Unreserved Wine Talk podcast, I'm chatting with author Rosemary George. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, Wines of the Languedoc. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights How did the Languedoc's appellations come to be and why were they relatively late to the game? Why is ​the Languedoc a hotbed of experimentation, and what does that mean for the wines you drink? How did the monastic houses contribute to winemaking in the Languedoc region? What is the historical significance of the Canal du Midi? Which Languedoc food and wine pairings should you try? What role have white and Rosé wines played in the transformation of the Languedoc wine scene? What prompted the shift from mass-produced table wines to higher-quality appellation wines in Languedoc? How has the introduction of clay amphorae and concrete eggs influenced Languedoc winemaking? What changes does Rosemary expect to see in the region over the next 5-10 years? How can you make the most out of a visit to the Languedoc region? Which Languedoc wine would Rosemary pair with her favourite childhood food, baked beans? Why would Rosemary love to be able to share a bottle of wine with author Jane Austen?   Key Takeaways As Rosemary explains, the Languedoc has far fewer rules and higher yields than other appellations or regions in France. People who don't want to conform to the rules can try different grape varieties. They also have the broad designation of Vin de France that allows for just about anything you want to do. It's the reputation of your name that sells your wine. She believes that Vin de France in the Languedoc from a grove with a certain reputation is going to be interesting. You may not like it, but there will be a reason why it's not conforming, for whatever reason. So that's interesting. Rosemary observes that the Languedoc produces twice as much Rosé as Provence. It's a large area, whereas Provence is quite small in comparison. Provence tends to produce very pale roses, and those specializing in rosé are quite special. White wines originally weren't important in the Languedoc, and the early appellations were red. But regions like Saint-Chinian and Faugères now produce white white wines in designated areas that weren't recognized until 2004. Rosemary believes that it was probably the falling consumption of wine in France that prompted higher quality wines. When France used to drink a phenomenal amount of wine per capita, wine was produced by cooperatives aiming at bulk production. However, growers leaving the cooperatives want to do something more individual. They recognized they had some really good vineyard land. Some of the pioneers of quality included Gerard Bertrand, who started aging wine in barrels. That sort of snowballed. Newcomers are attracted to the area because land prices are not that expensive so you can buy vineyards. You can't do that in Chablis.   About Rosemary George MW Rosemary George has been in the wine industry for 52 years. She passed the prestigious Master of Wine exam in 1979, making her one of the first female MWs in the world. In 1981, she started writing about wine as a freelancer and has subsequently authored fourteen books, including those on New Zealand, Tuscany, Chablis, Faugeres, the Languedoc and Roussillon.         To learn more, visit https://www.nataliemaclean.com/325.

What makes the Languedoc particularly well-suited for organic viticulture? How have the wines of the Languedoc evolved since the 70s? How do the wines of the Languedoc region of southern France differ from neighbouring Roussillon? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rosemary George You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you are going to win a copy of her terrific book, Wines of the Languedoc. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What was it like becoming one of the first women to earn the Master of Wine designation? How did Rosemary's journey into wine writing begin? What inspired Rosemary's initial fascination with the Languedoc region? What do you need to know about the Languedoc region in terms of geography and how it fits into the bigger picture of French wine? Why is the Languedoc particularly well suited to organic viticulture? How does Rosemary's book, Wines of the Languedoc, compare to other books about the region? What are the classic grape varieties and wines of the Languedoc? How does the Garrigue influence Languedoc wines? How does the Languedoc's maritime climate compare to other wine regions in France? What are the key distinctions between the Languedoc and Roussillon regions? Who are some of the more interesting winemakers that Rosemary has met in the Languedoc? How are Languedoc winemakers responding to new challenges due to climate change?   Key Takeaways As Rosemary notes, the Languedoc has a lot of advantages for organic viticulture, especially the winds. So if it rains, the winds dry everything up pretty quickly. Rot is not usually a problem in the Languedoc. She adds that vintages are becoming more irregular than they were, but certainly it's a lot easier to be organic in the Languedoc than it is in say Chablis. In the Languedoc, for red wine, Rosemary says, you have Grenache, Mourvèdre, Syrah, Carignan and Cinsault. Syrah and Mourvèdre were grape varieties that were planted in the 70s, 80s. It's what they called the cépages améliorateurs, the improving grape varieties. It was thought the Carignan needed to have something else added to it. Now, I think there's a trend. People realize how good Carignan is, especially with climate change coming into effect. It will make some really good wine. There's a bit of spice, bit of red fruit, there's a bit of freshness, there's some acidity and as well as tannin. The Languedoc region of southern France and neighbouring Roussillon are completely different, Rosemary observes, because Roussillon was part of Spain until the Treaty of the Pyrenees. They see themselves as Northern Catalonia. The Pyrenees for Roussillon is a unifying thing, and it does not divide them from Spain, it unites them. Whereas Languedoc speaks Occitan, and it has a different history. And the wine makes them different because the key grape variety of Roussillon is Grenache, and that was also used for Vin Doux Naturel, fortified wines that like Banyuls and Maury and Rivesaltes. They're matured in barrel and last for for years. One of the great wines in the world and totally underappreciated. The Languedoc doesn't have that tradition to the same extent.   About Rosemary George MW Rosemary George has been in the wine industry for 52 years. She passed the prestigious Master of Wine exam in 1979, making her one of the first female MWs in the world. In 1981, she started writing about wine as a freelancer and has subsequently authored fourteen books, including those on New Zealand, Tuscany, Chablis, Faugeres, the Languedoc and Roussillon.         To learn more, visit https://www.nataliemaclean.com/324.

There is a diet from the 19070's going viral because it is insane. This is from the magazine Vogue, and it starts your day with a glass of Chablis.90% of parents lose sleep over the stress of caregiving.Companies would rather hire AI than Gen Z.Second Date Update: Russ and Kelly have travel in common, they had a great first date and the chemistry was there. However, now she has ghosted. Maybe she went on an exotic vacay and was kidnapped for ransom. Either way, we are going to find out.

Vinene i afsnittet er skænket af Husted Vin https://hustedvin.dk/     Smagekasse her https://hustedvin.dk/vin/smagekasse-3-flasker-chablis   ………………   Er I klar til at nørde?! Værsgo.   Hvad er Chablis og hvordan smager vinene derfra?    Hvad er Chablis historie og hvordan hænger Chablis sammen med Bourgogne?   Hvordan smager Chardonnay-druen, når den bliver lavet i Chablis og hvilke jordbundsforhold findes der i området?   Hvilke klassificationer og climaer findes der i Chablis? Det er en smule kompliceret - selvfølgelig.     Kort over Chablis https://www.chablis-wines.com/gallery_files/site/25717/25787/75227.pdf     NB! I afsnittet fortæller vi, at vi ikke har lavet et afsnit om Chablis før. Det har vi faktisk gjort til bage i 2021 og beklager derfor fejlen. Men det gør ikke dette afsnit mindre spændende.      Vi smager på     1) Chablis 2023, Louis Père et Fils (klassisk, ”generisk” Chablis)https://hustedvin.dk/vin/louis-pere-fils-chablis     2) Chablis Terre de Courgis 2022, Vincent Couche (biodynamisk, natur-Chablis) https://hustedvin.dk/vin/vincent-couche-terre-de-courgis-chablis       3) Chablis Grand Cru Les Preuses 2021, J. & S. Dauvissat (Grand Cru) https://hustedvin.dk/vin/jean-sebastien-dauvissat-chablis-grand-cru-les-preuses     ..................... Køb vores nye bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374          

Vinene i afsnittet er skænket af Husted Vin https://hustedvin.dk/     Smagekasse her https://hustedvin.dk/vin/smagekasse-3-flasker-chablis   ………………   Er I klar til at nørde?! Værsgo.   Hvad er Chablis og hvordan smager vinene derfra?    Hvad er Chablis historie og hvordan hænger Chablis sammen med Bourgogne?   Hvordan smager Chardonnay-druen, når den bliver lavet i Chablis og hvilke jordbundsforhold findes der i området?   Hvilke klassficationer og climaer findes der i Chablis? Det er en smule kompliceret - selvfølgelig.     Kort over Chablis https://www.chablis-wines.com/gallery_files/site/25717/25787/75227.pdf     NB! I afsnittet fortæller vi, at vi ikke har lavet et afsnit om Chablis før. Det har vi faktisk gjort til bage i 2021 og beklager derfor fejlen. Men det gør ikke dette afsnit mindre spændende.      Vi smager på     1) Chablis 2023, Louis Père et Fils (klassisk, ”generisk” Chablis)https://hustedvin.dk/vin/louis-pere-fils-chablis     2) Chablis Terre de Courgis 2022, Vincent Couche (biodynamisk, natur-Chablis) https://hustedvin.dk/vin/vincent-couche-terre-de-courgis-chablis       3) Chablis Grand Cru Les Preuses 2021, J. & S. Dauvissat (Grand Cru) https://hustedvin.dk/vin/jean-sebastien-dauvissat-chablis-grand-cru-les-preuses     ..................... Køb vores nye bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374          

Why is Chardonnay the one grape that is equally made in the vineyards and the winery? What's the difference between biodynamic and regenerative farming? What does it mean to be part of a family brand of wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Chris Benziger, winemaker with the Benziger family wines in Sonoma, California. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Three of you will win one of three bottles of the superb Benziger wines. This is open to Canadian residents because shipping alcohol across borders is still bound-up with prehistoric laws. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights How does the Benziger family's "flaming hoops" program help to ensure family members are a value add if they work at the winery? How did the 2017 Sonoma County wildfires impact the Benziger Family Winery? Which features can you expect from Benziger California Chardonnay, and how does it best pair with food? What makes the Benziger Running Wild Chardonnay unique and more personal for Chris? What is the concept of regenerative farming, and how does it relate to biodynamics? Why is the Benziger Tribute so versatile, and what's the story behind the name? What does it mean to Chris to be part of a family brand of wine? In the Museum of Chris Benziger, what three objects would be in the central display? If Chris could share a bottle of wine with anyone outside the wine industry, who would that be?   Key Takeaways Chris observes that most grapes or varietals are made in the vineyard. With Chardonnay, you can choose whether it'll be a beautiful, unoaked, austere, minerally Chablis-style, or a big butter kiss, butter bomb, or anything in between. The Renziger Chardonnay is right in the middle of the teeter-totter. Biodynamic has some baggage to it, whereas regenerative farming takes the farming part of biodynamics, which is incredible. Organic farming is simply the elimination of chemical inputs. All it does is replace all that biological capital back into the soil. So the land never goes fallow. It's constantly being fed back. Farming is resource intensive. Regenerative farming means giving back so the land is not just restored, it's better than before the farming started. What does it mean to be part of a family brand of wine? Chris calls critter brands and concept brands that are developed by market research whiteboard wines. A family brand is inherently tied to a family and its name. Chris notes that his father burned the boats in the Roman tradition so to speak when he sold his business and uprooted his family and traveled 3,000 miles to start the winery. In developing the winery, all they had was each other and had to lean on each other through all the challenges from tough finances to wildfire. But they stayed together and as Chris notes, he was hosting Christmas dinner with 50 family members this year.   About Chris Benziger Chris Benziger was still in high school when he and his family moved from White Plains, New York, to California wine country. He went on to earn a degree in marketing from the University of San Francisco, while spending summers, weekends and every spare moment working at the winery as a child laborer. He officially, he officially joined the Benziger family winery in 1993 Chris oversees the home ranch and is dedicated to the thriving biodynamic ecosystem of the estate, shepherding the Benziger flock of sheep, tending to the estate vegetables and fruit trees, and producing biodynamic preparations for his vineyards.       To learn more, visit https://www.nataliemaclean.com/321.

Virginie Moreau of Domaine Moreau-Naudet joins us for a fantastic discussion about their farming, vineyards, winemaking, and the terroir of Chablis! Go pick up a bottle of their wine and give this episode a listen. For detailed tasting notes of a variety of their wines, as well as tons of bonus episodes, check out Patreon.com/CorkTaint

I start by asking for a big favor!! I haven't asked in about 10 years – but if you get a moment, could you drop a positive review for WFNP on iTunes, or a good rating on Spotify, or tell a friend who you think would like the show? Thank you in advance!   This show is part of the effort to refresh the WFNP catalog, based on the ideas of Patron Chris C, who did a ton of work to help me come up with a list of things he thought I could re-do, given that it's been 14 years since I covered some of this stuff. If you have any ideas, please drop a DM on Patreon or send me ideas through the site!   This show has my recommendations for filling a case of wine with classics from around the world. These wines will give you a great idea of what these regions represent and why they are so famed. Even for experienced wine drinkers, I think it's good to go back to the basics and try stuff you haven't had in a while to remind ourselves why they are so good!   The list contains 12 still wines (no sparkling or fortified this time!), whites, reds, and one rosé. The wines are:   Whites: White Burgundy, which is Chardonnay. I recommend the wine especially from the Hautes Côtes de Beaune or Hautes Côtes de Nuits, Côte d'Or Blanc, or Chablis 2. New Zealand Sauvignon Blanc – with a twist. Look for wines from the Awatere or Wairau Valleys. 3. German Riesling from the Mosel (for off-dry wines) or Rheingau. I also mention Pfalz for great dry wines. 4. Portuguese Alvarinho – Vinho Verde, specifically from sub-regions of Monção and Melgaço   Rosé 5. Tavel from the Rhône Reds 6. Bordeaux – especially from the Médoc or Côtes de Bordeaux for Merlot-driven wines (Pomerol and St. Émilion) and for bolder, more ageworthy wines with more Cabernet -- Haut-Médoc or Saint-Estèphe or for spendier versions – Graves, Margaux, Saint Julien, Pauillac 7.   Rioja from Spain   8. Italian reds either Chianti Classico (have food with it!) or Roero/Langhe Nebbiolo/Nebbiolo d'Alba/Barbaresco   9. California – Santa Barbara County Pinot Noir (or more specifically Santa Maria Valley or Sta. Rita Hills)   10. Barossa Valley Shiraz (take another look if you haven't in a while!). For more restraint, you can look for Shiraz from Eden Valley, a sub region of the Barossa Valley   11. Chilean Cabernet Sauvignon, especially Maipo Andes/ Alto Maipo is best, due to the higher altitude in this area 12. Argentinean Malbec, more specifically from Gualtallary, Tupungato, Altamira or, more generally the Uco Valley and Lujan de Cuyo       Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes      

Learn more about:Chris at: Chris Watson | LinkedInDomaine Watson at: www.domainewatson.comRenais Gin at: www.eu.renais.co.ukConversation TimeStamps:

Brandi, Dan, Steve and Mike. Mike Carpenter, The Redd Collection owner is back on California Wine Country with Steve Jaxon and Dan Berger. His last time on the show was this episode on November 3, 2023. Dan Berger has brought a magnum of a wine that he himself made 33 years ago. It is a 1991 Cabernet from the Napa Valley. Its aging was in an old French oak barrel. It was a project for his family, when his sons were young, the youngest was 4 that year. They opened it last night and it was still really good. Mike Carpenter from the Redd Collection is back on California Wine Country. The Redd Collection is a wine retail business that is built on a stock of old, rare and collectable wines. There are some rare wines, such as an old vine Chablis, from 2020. Dan Berger says this is French style Chardonnay “to beat the band.” This drinks like a $100 bottle but sells for $45, says Mike. The Redd Collection began with a large inventory acquired from a single collector. His name was close to Redd, and the client did not want his own name on it, so the name Redd is a derivation from that. Visit Chigazola Merchants online to shop their unique selection of fine Italian wines. Mike used to work in a wine store in LA, where there was a stock that is boring and overwhelming. “150 feet of the same varietal.” He wanted wines that were unique, old and rare. Dan points out that these wines are already aged, so the wines have the mature character that you cannot get from underaged wines. Also, it is expensive to store wine properly. Dan also mentions that these wines have been carefully vetted, for origin and quality but also for how they have been kept. The first thing that goes in the fruit, when a wine has not been aged properly. The Zelma Long collection He is currently offering private collection of a famous Napa Valley winemaker named Zelma Long. There is a wide selection of wines that go back to the ‘50s and '60s. The oldest is a half bottle of 1929 wine. Zelma Long was a great collector of wine. She was a winemaker at Robert Mondavi. He wrote in his book that losing Zelma Long from his staff was his biggest regret. She became the winemaker at Simi for a long time. She became the president at Simi which made her the first woman top executive at a major winery.

In this episode, we're joined by Vince Anter, host of V is for Vino, for his third appearance on the show. Vince shares insights from his newest episodes, taking listeners on a journey through Burgundy and the Loire Valley—two of France's most iconic wine regions.In Burgundy, Vince dives into the region's understated charm, from the limestone vineyards of Chablis to the rolling hills of the Mâconnais. He highlights how family-run producers focus on their land, creating wines that express the purity of terroir. Vince also explains the distinctiveness of Côte d'Or, where world-class Pinot Noir and Chardonnay thrive, and why lesser-known areas like the Chalonnais offer exceptional value.We then head west to the Loire Valley, a region brimming with diversity. Vince explores Muscadet's coastal freshness, the versatility of Chenin Blanc in Anjou and Saumur, and the savory beauty of Cabernet Franc from Chinon and beyond. He emphasizes how the Loire combines terroir-driven wines with remarkable value, making it a must-know region for every wine lover.Throughout the conversation, Vince shares stories from filming V is for Vino, his approach to educational content, and even a viral moment involving a misunderstood wine opener. Whether you're planning a trip to France or just exploring its wines, this episode is packed with takeaways.Listen now and learn:What makes Burgundy's wines—and its culture—so unique.How Loire Valley wines balance value, complexity, and diversity.Vince's tips for finding standout bottles at every price point.Chapters:00:00 Welcome to the Vint Podcast00:35 Coravin Giveaway Announcement01:21 Upcoming Episodes and Housekeeping01:32 Introducing Vince Anter02:50 Wine Education with Vince04:19 Top Wine Books of 202407:24 Interview with Vince Anter10:41 Exploring Burgundy with Vince30:36 Old Money in Wineries31:21 Impact of Climate Change on Winemaking32:32 Consumer Trends in Wine33:43 Exploring the Loire Valley36:52 Muscadet: The Underrated Wine42:56 Cabernet Franc from the Loire49:41 V for Vino Updates and Achievements54:51 Short Form Content Success01:00:19 Holiday Wine Plans01:01:53 Conclusion and Final ThoughtsThe Vint Podcast is presented by Coravin, the world's leader in wine preservation systems. Listeners of the Vint Podcast can take 15% off their purchase on Coravin.com by using promo code VINT15 at checkout*. Members of the trade can access exclusive discounts at trade.Coravin.com.The Vint Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. To learn more about Vint and the Vint Marketplace, visit us at https://vint.co or Vintmarketplace.com or email Brady Weller at brady@vint.co, or Billy Galanko at Billy@vintmarketplace.com.*Terms and Conditions Apply. Offer valid only on Coravin.com while supplies last. Pricing and discount are subject to change at any time. Coravin reserves the right to limit order quantities. No adjustments to prior purchases. Not valid for cash. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown,...

Send us a text In this episode, we take you on a sensory journey through five of our favorite grapes, wines, and the regions that bring them to life. From the reds of Piedmont to the crisp whites of Chablis, we'll explore the unique characteristics of each grape variety and how the terroir influences the final product. Whether you're a seasoned wine lover or just starting your wine adventure, join us as we share our top picks and the stories behind each region and bottle we're currently enjoying. Grab a glass and let's taste the world together! Contact or Follow Rob: www.foodwinewhiskey.com rob@foodwinewhiskey.com @foodwhiskey on X @food_wine_whiskey on IG Join the Food, Wine, and Whiskey FB Grouphttps://www.facebook.com/groups/533352930766813 #food #whiskey #bourbon #wine #homecook #cook #BBQ #foodie #Italy #barolo #cabernet Sauvignon #france #italy #spain #napa #scotch #pizza #coffee Support the show

In this episode I am joined by Alex Watson, co-founder of Renais—a premium gin crafted from upcycled grape skins sourced from his family's renowned vineyard in Chablis, France. Built alongside his sister, Emma Watson, Renais blends innovation with tradition to redefine sustainability in spirits. Alex shares the challenges of creating a brand that honors their family heritage, milestones like their UK launch, and their mission to craft a gin that's as refined as the wine it comes from. Make sure to check out Renais at: https://renais.com/   Register for Starting Small Summit 2025: https://betheluniversity.edu/event/starting-small-summit-2025/ Sign up for Starting Small University to join our interviews LIVE and ask questions: https://startingsmallmedia.org/startingsmalluniversity Visit Starting Small Media: https://startingsmallmedia.org/ Subscribe to exclusive Starting Small emails: https://startingsmallmedia.org/newsletter-signup   Follow Starting Small: Instagram: https://www.instagram.com/startingsmallpod/ Facebook: https://www.facebook.com/Startingsmallpod/?modal=admin_todo_tour LinkedIn: http://linkedin.com/in/cameronnagle

Are you curious what it would be like to ask for wine advice from legendary Hugh Johnson, author of The World Atlas of Wine, among many other books? What would he advise you on how you can improve your wine-tasting skill and pleasure? Why was Hugh initially against wine scoring and how has his perspective changed over the years? What makes a wine great in Hugh's opinion? Why does Hugh now prefer English sparkling wines over his long-time favourite Pol Roger Champagne? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Hugh Johnson. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you will win a copy of his marvellous memoir, The Life and Wines of Hugh Johnson. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What is it about Chablis that makes it Hugh's favourite white wine? How have English sparkling wines changed over the years and why does Hugh now turn to them more than his long-time favourite Champagne Pol Roger? Why is it important to taste high-quality wines at the beginning of your wine journey, if you can afford it? How can you improve your wine-tasting skill and pleasure? How did Hugh's first writing job at Vogue magazine lead to his extensive wine writing career? How did The World Atlas of Wine revolutionize the way wine and wineries were understood? What have been the most surprising changes Hugh has seen in the wine world over the years? What was it like for Hugh to buy his first case of First Growth Bordeaux? How does Hugh remember his first encounter with Robert Parker's wine scoring system and his initial skepticism?   Key Takeaways What advice does Hugh have on improving your wine-tasting skill and pleasure? The first thing you have to do is concentrate on the wine. Look at the color, sniff it, take a sip, but then when you take a sip, think about it. Keep it in your mouth for a moment or two, chew on it. Swirl it around until it registers, and you experience the wine more fully. Hugh asks how can you score wine any more than you can score Mozart or your friends? He didn't believe in an objective scale or giving the wrong impression that one wine is better than another. Over the years, he's accepted scoring within a narrow range say for wine competition categories where all the wines are from the same region and grape. Hugh says he's had an account with the house of Pol Roger for about 60 years but more recently, he's been switching to English sparkling wine. He observes they have a brilliant wine industry in England. Climate change is part of it, but they're also now using champagne grapes to make the wine.   About Hugh Johnson Hugh Johnson is the world's best-known wine writer, having sold more than 20 million books worldwide over a 60-year career. He began acquiring his wine knowledge as a member of the Wine and Food Society at Cambridge University before becoming a feature writer for Vogue and House & Garden magazines.         To learn more, visit https://www.nataliemaclean.com/313.

From The Wine Conversation with Sarah Kemp (wine-conversation.com)"Summary: Jasper Morris MW, author of “Inside Burgundy” and www.insideburgundy.com, takes a deep dive into Chablis premiers crus. He explains that Chablis is based in northern Burgundy in the Yonne département. The river Serein cuts through the limestone plateau, which consists of Portlandian limestone, which is very hard, and is found on slopes that have not eroded much, and Kimmeridgian limestone, which formed when the sea receded, and is full of marine fossils. The best vineyards, Jasper believes, are on Kimmeridgian limestone, which gives Chablis its very particular taste.The premiers crus appellation was formed after World War II; today there are 41 different premiers crus classified, but you only ever see a few very regularly on the label – the others are subdivisions of the better-known names.The one big divide, in terms of style and taste, depends on which bank of the river Serein you are on, Jasper points out. “On the left bank, the west side of the river and of Chablis itself, you have rolling hills, the first roll at the southern end gives you a premier cru called Montmains, and the second one gives you Vaillons. Both have plenty of subdivisions, and here you get really steely wines, white fruit style, lots of this marine element, and these are the sorts of wines which are classic with oysters. You also have newer names like Vau de Vey and Côte de Léchet.”Jasper continues “On the east side, the vineyards are south-west facing, which means they get the afternoon sun, which means they are richer in style, yellow fruit. Here you find Mont de Milieu, Montée de Tonnere, Vaulorent and Fourchaume. These are slightly fleshier wines, which you might want with a river fish or even white meat.”The style of course depends on how the wines are made as well as the terroir, and Jasper discusses the different use of oak and stainless steel. His favourite premiers crus include Vaucoupin in Chichée, for its steely white fruit character, all the different parts of Vaillons, and, for a richer wine, Montée de Tonerre.The two most famous wine domaines are Raveneau and Dauvissat, both of whom are expensive on the secondary market, but Jasper advises that, if you're dining in Chablis, you will find them at reasonable percentage mark-ups. In addition, you have William Fèvre and Samuel Billaud.Up-and-coming producers he recommends include Roland Lavantureux in the north of the region, Clement Lavallée, discovered earlier this year, who he believes shows real promise, Thomas Ventoura, Fabien of Jean Dauvissat &Fils and Edouard and Eleni Vocoret.Almost all of Chablis shows good value, he says, “but I do believe that the premiers crus are the sweet spot for quality/price.” Vintages to look out for: 2022 is going to be a first-class vintage, 2020 is a fine year but shows the heat a tiny bit more, 2019 if you want a more voluptuous style, 2017 lovely now and 2014 continues to get better. You can also find Jasper's guest appearances on other Podcast/Video channels we work closely with: The Wine Conversation 67 Pall Mall TV Bringing Burgundy closer to you with every episode!Subscribe to my website and get full access to my scores, tasting notes, detailed write-ups on producers and much more:https://www.insideburgundy.com/register/See all our events at: https://www.insideburgundy.com/all-events/Daily updates on our Instagram: @jaspermorris.insideburgundy

Listen in to another brilliant 10-Minute Masterclass from Jasper Morris MW. In this episode, he looks at Chablis premiers crus and discusses its history, the different styles depending on which bank of the river you are on. Find out who he recommends, where to find value and the best up-and-coming producers.Find out more at: wine-conversation.com

DEFENDANT: Emma Watson EVIDENCE: Renais Gin SCENE OF THE CRIME: Chablis, France -- Hey there, fabulous friends! Welcome to another thrilling episode of True Crimes Against Wine, and guess what? We're diving into our very first liquor episode of Season Four. That's right, we're shaking things up with some gin-tastic revelations! Now, before you roll your eyes and say, “Oh, more gin?” hear us out! This isn't just any gin; it's Emma Watson's very own Renais Gin, crafted with grapes from her family's vineyard in Chablis. Fancy, right? We're exploring its unique flavors and crafting some delightful cocktails that will have you dreaming of sipping by the pool or lounging in a garden. Join us as we spill the tea (or should we say gin?) on Emma's life beyond the screen, her impressive academic pursuits, and her adventures in the world of wine and spirits. Plus, we'll take you on a nostalgic journey through 90s fashion, celebrity gossip, and more! So grab your favorite cocktail glass and settle in for a fun, refreshing, and slightly tipsy episode that's sure to leave you craving more. Cheers, darlings!

Send us a textAlbert Bichot is one of Burgundy's most historic and respected wine houses, founded in 1831. What makes their wines special:The house is currently run by the 6th generation of the Bichot family, maintaining family traditions while embracing modern innovations in winemaking.Click below for more info:https://www.albert-bichot.com/enCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Right now, it's so hot in much of the country, it's hard to get creative about anything, let alone a new wine that may provide some refreshment. That's what I'm here for! Ok, maybe not just me…this is a list that comes from the Patrons in answer to our weekly discussion question about what they drink when the weather gets hot.   I added a few in for good measure, but this is the list of what the best and smartest community in wine has in their glasses when the sun beats down!     In order of popularity… 1.     Rosé: Provence, New World, Tavel, Bandol, Rhône, and everything in between   2.      Sparkling wine in many forms: Cava, Crémant, sparkling rosé   3.     Albariño/Alvarinho -- and the comparison between the Spanish and Portuguese versions   4.     Vinho Verde: Look for something beyond just the $8 bottle and you will be surprised at how much this region has to offer – Quinta da Raza, Soahleiro, Quinta da Lixa   5.     Riesling – off-dry, dry from Finger Lakes, Australia, Mosel, Rheingau, Alsace and Austria   6.     Sauvignon Blanc of all types -- from Marlborough, New Zealand, Loire Versions, Bordeaux Blanc   7.     Txakolina    8.     Chablis or Unoaked Chardonnay (Especially Oregon Chardonnay, with- herbal and floral notes)   9.     Frappato from Sicily   10.  Chilled Beaujolais -- especially things like Fleurie, Chiroubles, and Regnie   11.  Vermentino- from Tuscany, Liguria, Piedmont, but especially Sardinia   12.  Cabernet Franc (just watch the weight and ABV! Loire is best!)     Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes  

Is there a luxury you would never give up for your ideals? An all-purpose deal-breaker? IDEAS producer Tom Howell investigates how wanting a nice lunch in a restaurant intersects with morals and politics — with the help of a restaurateur, an economist, an anti-poverty campaigner, and a light golden Chablis.