Podcasts about champagne house

Send us a textGruet Brut Sparkling Wine NV-New Mexico's Finest!In 1989 Gilbert Gruet, who owned a Champagne House in France, made Traditional Method Bubbly in New Mexico.By 1999, Gruet sold 1,000,000 bottles of New Mexico Sparkling wine.25 years down the road, Gilbert has passed on, but his family still runs the show.This is the Brut wine or the House Style.Check out https://cheapwinefinder.com/ and listen to the podcast for everything you need to know!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Maxime Royere, explains why this small grower Champagne House makes some of the best #bubbles in the world. Cheers #goodjuice

Mumm Napa Blanc de Blanc-It Is Time To Talk About Holiday BubblyThis is C H Mumm's Napa outpost of their Champagne House.C H Mumm has been around for almost 200 years, Napa about 40 years.The Napa version is the Blanc de Blanc which is a White wine from White grapes.This is a Chardonnay dominant Bubbly, while the house style is %0% Chardonnay and 50% Pinot Noir.The Napa version is less than half the price, dies it make a difference?For the answer check out https://cheapwinefinder.com/ and listen to the best affordable wine podcast for all the info.Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Today's episode is a JUICY reminder on how important it is to be ASPIRATIONAL to people, and not focus only on being INSPIRATIONAL. So often we hold ourselves back or we're afraid to call our shot because we are worried we might offend someone, feel like we're “bragging”, or are nervous that people will think we are leaving them behind. But the truth is, you showing up and doing life YOUR WAY that feels aligned can be ASPIRATIONAL to others who have similar goals as you, whether thats in business, your relationships, your career, or life in general! I think this is such an important message that you're really going to vibe with!As mentioned in today's episode: If you didn't know my husband Seena & I are also AirBnB investors! We have two properties located here in Denver ( Peach House  @peachhouse.denver on Instagram and  or Champagne House @champagnehouse.denver on Instagram) & they both sleep 12 in bed! Literally designed for girls trips, bachelorettes and also RETREATS! I have personally hosted retreats & small events at both, and I wanted to make sure you know if that's something on your heart to host YOUR own retreat, that's something we're offering too! If this is interesting to you at all text me the word “RETREAT” to (512) 548-2728 and we can chat more about your idea! Or of course, you can always send me a DM at @kacia.ghetmiri on IG so we can chat more too!! &&& if you're on IG, come say hi!! You can connect with me here: My personal account→ @kacia.ghetmiri The Podcast Account  --->  @empowerHER.podcast

In this episode we speak to founder of Glass of Bubbly and Champagne Collectors, Christopher Walkey.Christopher has a passion for Champagne and sparkling wines along with pairing them with foods. A multi award winning marketeer with a string of successful start-up and investment concepts. Now focused on a passion that is Glass of Bubbly and travelling internationally reviewing sparkling wines, pairing menus and venues.Glass of Bubbly has evolved to become one of the biggest names promoting the glorious and ever expanding world of Champagne and sparkling wines. From a simple start up idea via a husband and wife team with big hearts and passion for the subject, they have become one of the busiest names showcasing some of the finest fizz from around the globe, helping to highlight wonderful sparkling wine regions, the diversity of producers and the amazing aromas and flavours each corner of our earth can provide us.Champagne Collectiors, Founded by Christopher and a small group of first round investors with a unique online concept enabling:Multi-level auction formats from non-disgorged direct from original cellars to consumer sales with no history.Quality controlled review notes and scoring to guarantee expert tasting notes from fellow connoisseurs across an in-depth database of Champagne House vintages.Member profile building including tokens towards purchases via reviews and article submissions. The ranking system not only gives members the opportunity to discovers some of the rarest vintage labels, but also exclusive invites to once in a lifetime Champagne and food experiences.During the conversation with Christopher, we discuss:Getting into the fizz sectorHow a brand makes bottles famousThe fizz awardsInvesting in wine and the demandExpectations of the marketplace for the futureNext stages for the brandsContact Harlands Accountants / The Evolving Accountant Tweet us at @Harlands_NE Give us a follow on LinkedIN Give us a Like on Facebook Email us at host@theevolvingaccountant.co.uk Don't forget to leave us a review Thanks for listening!

In today's episode I want to talk about the 1% shift you can make in your life that can seem small at the time, but actually leads to a MASSIVE change in the outcome and trajectory of your life. So often when we are feeling like we need to make a change, whether that's in our health, our careers, our relationships, or whatever it might be, we often catastrophize it and feel like it has to be MASSIVE and therefor OVERWHELMING, which often prevents us from actually following through. But what if that change you needed to make was actually a tiny SHIFT, or just adding one SMALL thing into your day, or changing one small habit? And that shift could actually lead to a completely different trajectory of our lives? I can't wait to share with you some real time examples where I made a 1% change, and it led to a completely new path! If you're ready to make a shift, this episode is going to be your jam!As mentioned in this episode: Are you interested in launching a PODCAST? We are kicking off our ONLY intro podcast cohort for this year!!! “Launch by Labor Day” this is our program to take you from IDEA to launching your very own podcast, done in a SUPER HIGH VIBE group style to give you all the support, tools, tactics and HYPE squad via live calls, content at your own pace + a FB group for extra accountability! It starts on JULY 9th! So if you are reading this PRIOR to then you cn join us by texting the word “LAUNCH” to (512) 548-2728 . If you're seeing this AFTER JULY 9th, then text the word “LAUNCH” to (512) 548-2728 for our next cohort which won't be until January 2024!Any Questions? Shoot me a text or DM! Also mentioned: Alisa Vitt's episode on empowerHER all about HORMONES: https://www.empowerherpodcast.com/1779320/13086884-interview-breaking-down-the-science-of-fertility-cycle-overall-hormone-health-w-alisa-vitti &&& I briefly mentioned my husband & I's real estate journey which you can connect with us on: The real estate account with Seena & I @the.ghets.invest Peach House & Champagne House (our Airbnbs in Denver) @peachhouse.denver @champangehouse.denver Can't wait to hear what you think of this one! XO

In today's episode I brought on my husband Seena to talk about 3 types of QUITTING! Seena and I both have very different perspectives on how we approach goals, and how we feel about what QUITTING means. I think you guys are really going to vibe with hearing Seena and I's perspective on realigning, redefining what FAILING means for each of us, how we each navigate resistance, and when we choose to take resistance as a sign to MOVE ON or LEAN IN to the goal. We are going to break down three different ways we've each navigated a season where it was time to quit, and if YOU'RE in a season where you're questioning if you should quit or not, this is going to be for you!As mentioned in this episode: If you are interested in AIRBNB investing, text the word “AIRBNB” to (512) 548-2728 and you will be the FIRST to know about a FREE WORKSHOP Seena & I are thinking about hosting for new AirBnB investors sharing what we learned launching Peach House & Champagne House! You can follow our real estate journey here: @the.ghets.invest &&& also! Are you interested in connecting with other women that listen into this show IN PERSON? Gaining more clarity in YOUR life on what's next or taking your current business, brand or idea to the NEXT LEVEL? If so…. You've got to check out our EPIC 3 day personal growth event  EmpowerHER Live (this year in Denver September 22-24th) which tickets JUST went on sale and we've currently got EARLY bird pricing!!Text “EVENT” to (512) 548-2728 to get all the deets or head to www.empowerherlive2023.com to snag YOUR ticket & join us! Oh & one more PS– are you & I connected on Instagram yet? If not, come say hi! My personal account→ @kacia.ghetmiri The Podcast Account  --->  @empowerHER.podcastThe real estate account with Seena & I @the.ghets.invest 

Without a strong leadership vision, you doom your team and company to a meaningless and meandering path. The consequence is little impact, a transactional employee-manager relationship, and elevated turnover. This damages sales and ultimately the bottomline.I host Ludovic du Plessis, CEO and President of Champagne Telmont, part of the Remy Cointreau Group. He shares the key to strengthening your leadership vision and sharing it with the world to drive innovation and growth.Telmont is a century-old Champagne House. Founded in 1912 in Damery and Ludovic's vision is now leading the green revolution for the champagne industry.Ludovic has dedicated his career to luxury wines and spirits for over twenty years, spending 10 years at Dom Pérignon and Moët & Chandon, Ludovic joined LOUIS XIII Cognac until he identified Champagne Telmont.He made Telmont's introduction to the Rémy Cointreau group which shares the same values as Telmont: Time, Terroir (tear-WA), People. Rémy Cointreau, welcoming the initiative, purchased a majority share in Telmont champagne in October 2020.Ludovic is passionate about protecting Telmont's master craftsmanship and sustainability, focusing on organic agriculture at a time when only 4% of champagne vineyards are certified for organic production. Through this passion, the brand created the initiative Au Nom de la Terre, “In the Name of Mother Nature”, pushing the limits in champagne in order to reduce carbon footprint.LinkedIn Profile https://www.linkedin.com/today/author/ludovic-du-plessis-50aa542/Company Link: https://champagne-telmont.com/What You'll Discover in this Episode:The surprising moment when he fell in love with wine and champagne.The important lesson he learned from the “Pope of Champagne” at Dom Perignon. Master storytelling secrets from the wine industry.The day a bicycle ride from Paris resulted in the greatest opportunity of his career.What's it like having Leonardo di Caprio as an investor.The importance of leading the champagne green revolution.The best time to drink champagne.His top champagne and wine recommendations for any business dinner.Why he looks to Serena Williams when he needs a dose of motivation.Champagne and Wines for the Ultimate Five-Course MealChampagne #1: Telmont Réserve BrutChampagne #2: Telmont Blanc de BlancsRed Wine #1 - Château Smith Haut LafitteRed Wine #2 - Château AngelusDessert - Passion fruit soufflé with carrot ice by Chef Akrame Benallal with LOUIS XIII Cognac-----Connect with the Host, #1 bestselling author Ben Fanning

Lustre American Sparkling Wine-Aldi The Place For Bubbly Bargains 2022This is a Sparkling wine made by Gruet out of New Mexico.Gruet may well be the best-budget Sparkling wine on the planet!They have a Champagne House and a highly successful winery in a Sparkling wine production facility in New Mexico,Gruet makes a high-quality Sparkling wine.For more details check out https://www.cheapwinefinder.com/ and listen to the excellent PODCAST!!!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Ian King looks at the latest as tens of thousands of nurses walk out over pay - in one of the biggest strikes in the history of the NHS. Plus, a look ahead to the Bank of England's announcement on interest rates. And Ian speaks to the firm designing bottles for champagne made to be drunk in space.

There's no higher honor for a  Champagne house than being  approved for a Special Club bottling.  Pertois-Moriset is one of  twenty six growers to receive this out of five  thousand producers. 

Episode 782 – Multisensory: expanding the wine communication toolkit - Sarah Heller MW and Margareth Henriquez. These sessions were recorded through Swapcard at the Wine2Wine 2021 Business Forum and are being replayed here on the Italian Wine Podcast! Wine2Wine is an international wine business forum, and has been held annually in Verona, Italy since 2014. The event is a key reference point for wine producers and a diverse variety of wine professionals eager to develop and grow their wine business worldwide. About today's session: Verbal communication about wine, broadly treated like the default, has its limits, potentially hindering our ability to reach new customers and capture their imaginations, particularly as the market for wine expands into new regions and cultural contexts. Non-verbal communication about wine, while not yet mainstream, is being employed by different players within the wine industry to intriguing effect. The session will feature two major examples of non-verbal sensory content related to wine, exploring lessons learned and impacts on the relevant wines/brands. More about Sarah Heller MW: Sarah Heller MW is a wine expert, visual artist and television host based in Hong Kong. At 31, she is Asia-Pacific's youngest Master of Wine. Sarah created Radix, a branded platform that endeavours to engage a new generation of wine lovers in Asia and beyond through projects. Aside from all this, she is a partner and buyer for the Almásy Collection of wines; brand ambassador and design collaborator for Lucaris Crystal; she is a Vinitaly International Academy faculty member; the wine editor for Asia Tatler; chairman of WINE100, China's largest wine competition; and a host of the television series Wine Masters. Independently, she is the creator of an art series called Visual Tasting Notes, as well as a series of educational videos that has reached nearly 5 million students. She is frequently invited to speak on topics such as the Asian wine market as well as wine marketing and E-commerce. In 2019, she was made a member of the judging committee of the IWSC If you want to learn more you can by visiting: Facebook: https://www.facebook.com/profile.php?id=316342 Instagram: @sarahhellermw Twitter: @SarahHellerMW LinkedIn: https://www.linkedin.com/in/sarah-heller-mw-96a9713/ Website: http://sarahheller.com/ More about Margareth Henriquez: Margareth Henriquez, better known as Maggie, is a seasoned professional with over 42 years of experience, 31 of which she has spent as President and/or CEO of multinational or global companies in Venezuela, Mexico, Argentina and now France. Since 2009 she has been President and CEO of the House of Krug in Reims, France. Krug is the first and still unique Champagne House to create only Prestige Champagnes every year since it was founded in 1843. If you want to learn more you can by visiting: Facebook: https://www.facebook.com/KRUGChampagne Instagram: @krugchampagne Twitter: @Krug LinkedIn: https://www.linkedin.com/in/margareth-maggie-henriquez-phd-6824a7aa/ To find out more about the forum visit: https://wine2wine.net/?lang=en Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Ernest Rapeneau Champagne-Trader Joe's Real Deal Excellent BubblyCheap Bubbly equals Good Bubbly?Yes!This is a real deal Champagne from a Champagne House that has been in Champagne since 1901.And you can buy a half bottle at TJ's for $11 to check it out for yourself.No need to drink fancy Champagne, just because.Check out www.cheapwinefinder.com and listen to the podcast for all the details.

Can chefs step up and takeover our broken food system? Chef Dan Barber thinks they can and should. Dan is the Co-owner of Blue Hill and Blue Hill at Stone Barns, author of The New York Times Bestseller "The Third Plate", and Co-Founder of Row 7 Seeds, a company developing and exploring new varieties of vegetables and grains.   We dissect today’s broken food system and take a deeper look at the current state of our farms, how the seeds today have been modified for high yield rather than grown for nutrition, and how his company Row 7 Seeds is looking to combat that by breeding organic seeds that result in maximum nutrition and flavor.   Dan is someone who is deeply committed to the concept that better ingredients means better health for ourselves and for our lands. He also is adamant that chefs can be the vehicle to help change our world. Honest, open, and quite the conversationalist, this episode is not to be missed.   This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouët Blanc de Blancs EcoBox with code TAOP15 until April 30th.  Enjoy, and please drink responsibly.   For more information on Dan Barber and Blue Hill Farm: https://www.bluehillfarm.com   Follow Dan on Instagram: https://www.instagram.com/chefdanbarber/?hl=en   Take advantage of the 15% off Perrier-Jouët EcoBox with Code TAOP15: https://www.perrier-jouet.com/en-us   For more info on The Art of Plating: http://theartofplating.com   Sign up for our Newsletter: http://eepurl.com/g_Z1Bn   Follow The Art of Plating:  https://www.instagram.com/theartofplating/?hl=en   Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Ask about our creative agency, FARE: https://madebyfare.com

Can healthy soil save our planet? The short answer is Yes. The long answer is we radically have to rethink how we cultivate and giveback to our farm lands. Our next guest, Anthony Myint, Co-Founder of Mission Chinese Food SF and Zero Foodprint (ZFP), a nonprofit organization building a renewable food system rooted in healthy soil, is taking action to be apart of the daunting solution to a better future. Anthony is the 2019 winner of Basque Culinary World prize and 2020 James Beard Humanitarian Of The Year award winner. This is an eye opening conversation around where we are today with climate change, getting to the core of the effects from conventional farming, and how the solution to climate change is in healthy soil.   Soils have become one of the most vulnerable resources in the world from the effects of biodiversity loss due to the heavy use of chemicals like fertilizers and pesticides. Carbon farming or Regenerative Farming on the other hand restores soil biology, naturally pulling tons of carbon out of the atmosphere to bring soil back to life and replenishing its nutrients. Taking this into consideration, ZFP is a platform that engages key players in the food system such as chefs, restaurants, and food companies to participate by adding a few cents per meal to help farmers implement carbon farming projects through grant programs. ZFP members are funding regenerative agriculture projects in CA and CO, and will begin in the Northeastern US later this year, as well as international collaborations in Asia and Europe. This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouett Blanc de Blancs Ecobox with code TAOP15 until April 30th.  Enjoy, and please drink responsibly.   For more info on Zero Foodprint: https://www.zerofoodprint.org   Follow ZFP on Instagram: https://www.instagram.com/zerofoodprint/   Take advantage of the 15% off Perrier-Jouet Champagne EcoBox: https://www.perrier-jouet.com/en-ww   For more info on The Art of Plating: http://theartofplating.com   Sign up for our Newsletter: http://eepurl.com/g_Z1Bn   Follow The Art of Plating:  https://www.instagram.com/theartofplating/?hl=en   Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Ask about our creative agency, FARE: https://madebyfare.com  

In this episode, I am going to introduce you to Didier Mariotti,  head winemaker at Veuve Clicquot.I wanted to theme the month of December around Champagne. And in the last episode, I introduced you to a grower so I thought it would be fun to add some contrast to our stories and discover a larger Champagne House. At age 35, Didier Mariotti became the youngest Chef du cave in Champagne at Mumm and has since moved on to Veuve Clicquot last year. He has been working in Champagne for more than 25 years. I traveled to Reims last week to interview and taste with him. There is a delicate balance of blending multiple vintages together with perfect dosage to add structure and roundness. The challenge for any winemaker is to be consistent every year even when a vintage is less than desirable. How does the "Yellow Label" stay so consistent? This is a task for a talented and highly skilled winemaker only, like Didier MariottiWe discuss this challenge, current trends in today's champagne market plus a quick history of the Champagne House, Veuve Clicquot. The audio from this episode is from a video interview I produced for the Napa Valley Wine Academy and can be watched in its entirety by visiting their Facebook page or IGTV channel on Instagram @napavalleywinecademyParis Wine Girl Websitehttp://pariswinegirl.fr/Veuve Clicquot https://www.veuveclicquot.com/Support the show (https://www.paypal.com/donate?hosted_button_id=CF3UBZLUWM84Q)

Champagne House Laurent-Perrier, founded in 1812, can be credited with many of the cutting edge ideas that have defined champagne production. They are responsible for pioneering rose, as well as a style of champagne called Brut Nature that has zero dosage (any additional sugar). Laurent-Perrier is also the largest family and female run Champagne House in the world. Francofile, New Jersey Native, and President of Laurent-Perrier, Michelle DeFeo has been at the helm since 2014, but her experience in the champagne business goes back to the very beginnings of her career. We discussed her journey to the champagne business, the feminist history of the Laurent-Perrier, and what kind of responsibility comes with leading the largest female run Champagne House in the world.   Champagne Laurent-Perrier Links: Website Instagram Facebook Twitter   Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

The Carpe Diem Anderson Valley Chardonnay 2015 is 100% Chardonnay sourced from vineyards in the Anderson Valley AVA (about 100 miles north of San Francisco) which runs along the Pacific Coast of Mendocino County in Northern California. Carpe Diem is a joint project between the winemakers of Roederer Estate (the Champagne House's California holdings in Mendocino) who handle Pinot Noir and Chardonnay (both sourced in Anderson Valley) and Christian Moueix (Dominus Estate) who handles the Cabernet Sauvignon out of Napa Valley. The Carpe Diem is slightly out of CWF's normal price range of under $20, but this was found as an "end of bin" sale wine and selling for $12.99 ($22.99 list), so this is a cheap wine tip...look for close-outs and end of bin sales, they don't last long, but great bargains can be had. The Carpe Diem is a great change of pace, normally a value wines technical notes has more information about how great your life is going to be because your drinking their wine and little actual wine info. The Carpe Diem Chardonnay is offers a wealth of information, for instance they use natural yeast to start fermentation, that means the yeast floating naturally in the air and clinging to the skin of the grapes is what ferments the grape juice, no commercial yeast added. The use of oak with value-priced wine has become so vague that it has become a guessing game, what does aged "on" oak actually mean? They pour the juice "on" a barrel, over a barrel, under a barrel? I sort of know why they are not explicit, but trying to hide what they are doing is a little fishy. With the Carpe Diem they tell you the name of the cooperage that made the barrels, no did we or didn't we. The barrel regimen is 74% of the Chardonnay was fermented in 15% new barrel, 15% one use barrel, and 70% older barrels, 26% was fermented in stainless steel tanks, all the wine underwent malolactic fermentation. After fermentation the wine was aged an additional 9 months (in both barrel and tank) "on lees". The Chardonnay grape clones were 2 types of Burgundy clones, the main California Chardonnay clone in use today is the Wente clone, created over 100 years ago by Wente Vineyards, it is the clone you think of when drinking California Chardonnay. The Carpe Diem Chardonnay is not going that direction, this will be Burgundian in style. The alcohol content is a not so Burgundian, 14.2%. The color is pale golden yellow. The nose is not your usual 12 buck fruity and bright California Chardonnay, here the nose is complicated, there are distinct barrel aromas, not just the typical vanilla and spice, slightly smokey, the scent isn't just apple, it's a spiced apple pastry, there is Meyer lemon, exotic spice, flowers, the nose is worth the price of the bottle. This is a Chardonnay that you may wish to decant, if you pop the top and pour, you will be missing out on about half the flavor this Chardonnay has to offer. It tastes of crème brûlée and pear, mixed with not so tart ripe apple and melon. The mid-palate adds a little salty cashew, a mix of spice and lime, and lemon. The acidity is really, really good, if you tell a winemaker from Burgundy that their wine has terrific balanced acidity and great length, they are happy, that's exactly what they were going for. The Carpe Diem has balanced acidity and great length. This Chardonnay tastes better with each sip. I have heard that the wines that win gold in wine judging competitions are the wines that are in a different style than the other wines in its category, the similar wines all cancel each other out and the wine that was different stands out from the crowd. I write about value priced wine and in California that means bright, juicy, and fruit forward and the Carpe Diem Anderson Valley Chardonnay 2015 is a major stand-out for me.

Clémence Lelarge-Pugeot is the marketing and export manager for her family’s grower Champagne house, Champagne Lelarge-Pugeot. Learn more about Clémence here In this episode, Clémence and I dig into her and her family’s story, how she is working to grow the company while living in Petaluma, California, one particular popular wine that they make called Les Meuniers de Clémence, and her dream of helping more grower producers in Champagne to grow their businesses by exporting to the US & Canada, which is much more difficult than you may think. SPONSOR The Grand Tour is a fresh new take on a wine club. It was created by master somm, Dustin Wilson and the team at Verve Wine.  They believe that part of the fun of wine is learning about and exploring the many regions from around the world. They also know that it can be difficult to navigate through the vast number of wineries out there. Who makes the best wines from a particular place? How do I get my hands on them? These are the reasons that they started The Grand Tour. Every month they will highlight a new wine region of the world. They spend that month tasting through hundreds of wines to find what they think best represents the region. They want to take you on a journey through and showcase the different types of wines that help tell the story of that place, while featuring producers that they feel are some of the best; the insiders, the ones who really know what's up. A subscription to The Grand Tour will get you four different bottles of truly special, sommelier-approved wine for $95 each month (plus shipping), along with expert insight into the stories behind the wines, from the people and places who produce them to how they’re made, tasting notes, pairings and more. So you can go on with your life, leave the research to the geeks, and look forward to enjoying unique, remarkable, trustworthy wines in the comfort of your home. Sign up for The Grand Tour at GrandTourWine.com

Alan spends a year at the Champagne House Krug, and gives us peak into the inner workings of a Champagne House

Joining us in the studio today is Alan Tardi, a James Beard Award winner and the author of the new Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink. He tells us all about what makes "the smallest of the big houses" so prestigious, after focusing his research on its 2013 vintage.

This week’s guest on _ In the Drink _ is Frédéric Panaïotis, chef de Caves at the Champagne House of Ruinart, in Reims, France. As a child, Panaïotis spent much of his time in the small Champagne vineyards of his grandparents, sampling the fruits of their labor. His professional career began with a compulsory training period at the Comité Interprofessionnel du Vin de Champagne, where he studied the méthode champenoise process in general and wine clarification in particular, including fining, filtration and riddling. Over the years, Panaïotis returned several times to the Comité, subsequently specializing in the interaction of cork and wine, and training the professional panel on different tasting procedures. His winemaking apprenticeship included appointments in France and California. Panaïotis graduated from the Institut National Agronomique Paris-Grignon with a specialization in Viticulture-Oenologie, followed by a degree from the Ecole Supérieure d’Oenologie de Montpellier in 1988. Frédéric Panaïotis joined Champagne Ruinart in 2007 as Chef de Caves. In this position, he has the responsibility of creating the blends, from the non vintages Blanc de Blancs and Rosé to the prestige cuvees of Ruinart, Dom Ruinart and Dom Ruinart Rosé. He also plays a significant role in the communication efforts of Champagne Ruinart, at times travelling extensively to international markets. “It’s great for celebration, great to go with good, great for any moment in your life.” [13:00]  

A mesmerizing journey through wayward music of all kinds of genres.