Podcasts about champenoise

In today's episode we dive into one of our favorite wine holidays, Champagne & French Fries Day! We have a complete motley crew joining Shelley and Phil, too: Veteran guests, Joy & Curt Grady and Sarah & Mark Lathrop along with a first time, but certainly not last, Season's of Coeur d'Alene General Manager, Daniel Bentley. #HappyFriday! #ItsWineTime! #Cheersing #SighOfRelease #ChampagneAndFrenchFriesDay #ChampagneAndFriesDay #SideBySideSwooshyThing #EasyButton*Phil didn't do as much editing on this episode because of the background noise, as we recorded this at Season's of Coeur d'Alene Fresh Grill & Bar. Wines this episode:Tirriddis Brut Rosé Méthode Champenoise sparkler ($28 at Season's)Champagne Marie Copinet Brut Blanc de Blancs ($51 at Pilgrim's Market)2018 Lytle Barnett Blanc de Blanc - ($75 at the winery2009 Champagne Canard-Duchêne (N/A) A HUGE thanks to our sponsors: CDA Gourmet, Rivaura and J. Bookwalter!CDA Gourmet: Are you looking to elevate your kitchen? You need to check out CDA Gourmet! Located in Midtown Coeur d'Alene, CDA Gourmet offers a diverse mix of flavor enhancing product as well as the tools to make it all happen. Visit https://www.cdagourmet.com for more information or  call 208-551-2364. CDA Gourmet: Your kitchen elevateRivaura: There's a new wine in town. Rivaura! Producing some of the best wines Idaho has to offer, Rivaura now has a tasting room in Coeur d'Alene! They will be open on Fridays and Saturday's until December 20! Visit https://rivaura.com for more information or simply call, 208 667-1019!J. Bookwalter: Celebrating their 40th year of producing award-winning wines crafted from the finest Columbia Valley vineyards, J. Bookwalter wines bring excellence and quality to every glass. Visit https://www.bookwalterwines.com for more information or simply call or 509-627-5000.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music. Please visit https://todhornby.com to see what Tod is up to!The Seasons of Coeur d'Alene Wine Words of the Week - Méthode Champenoise Méthode Champenoise, the traditional method of producing champagne, involves a labor-intensive process that includes tirage, riddling and disgorgement.Mentions: Anna Maria Kambourakis, Kleopatra Bright, Andrea Robinson, M.S., Chris Cochran, Sam Lange, The Garnett Café, Brenda and Matt Sparkman, Liberty Lake Wine Cellars, Some Wines we enjoyed this week: Kestrel Vintners Syrah, Dupeuble Beaujolais Rouge, Mer Soleil Silver Chardonnay, Rivaura River Ranch Red, Decoy Merlot, 2015 Long Shadows Sequel Syrah.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets), Instagram (@WineTimeFridays) on our YouTube Channel, https://www.youtube.com/@winetimefridays and on Threads, which is @winetimefridays. You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back! © 2025 Wine Time Fridays - All Rights Reserved

Le dimanche 28 juillet, à la colline d'Elancourt (Yvelines), des milliers supporters français sont massés tout au long du parcours de VTT cross-country pour encourager Pauline Ferrand-Prévot. A 32 ans, la Champenoise est l'une des sportives françaises les plus titrées de l'histoire mais il lui manque un titre à son palmarès : l'or olympique. Une médaille qui lui échappe depuis plus de 10 ans. En 2012 à Londres, elle n'avait pas pu peser sur la course. En 2016, elle s'était présentée à Rio avec de grandes ambitions : décrocher l'or en VTT cross-country et en cyclisme sur route. Annoncée comme la grande favorite, elle avait abandonné la course de VTT en pleurs, épuisée. Malgré ces échecs, Pauline Ferrand-Prévot s'était remobilisée pour les Jeux de Tokyo. Mais, une nouvelle fois, la malédiction s'était abattue sur elle.Pauline Ferrand-Prévot raconte comment elle a finalement décroché l'or olympique au micro d'Ambre Rosala, accompagnée par Bertrand Métayer, journaliste au service des sports du Parisien. Écoutez Code source sur toutes les plates-formes audio : Apple Podcast (iPhone, iPad), Google Podcast (Android), Amazon Music, Podcast Addict ou Castbox, Deezer, Spotify.Crédits. Direction de la rédaction : Pierre Chausse - Rédacteur en chef : Jules Lavie - Reporter : Ambre Rosala - Production : Raphaël Pueyo, Clara Garnier-Amouroux, Barbara Gouy et Thibault Lambert - Réalisation et mixage : Julien Montcouquiol - Musiques : François Clos, Audio Network - Archives : Canal+, France TV, INA. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Direction Fère-Champenoise, dans la Marne, où un mystère reste entier : 12 nouvelles intoxications ont eu lieu hier, touchant 9 enfants, 3 adultes. Nouvelles, car il y a en avait déjà eu des dizaines il y a trois semaines. D'abord est-ce qu'on a des nouvelles de ces 12 victimes d'hier ? A-t-on un début d'explication ? Reportage de Margot Le Fur pour RTL. Ecoutez Un jour chez vous avec Margot Le Fur du 21 juin 2024.

Intoxications mystérieuses à Fère-Champenoise : à chaque fois, ce sont les mêmes symptômes, vomissements, maux de tête et démangeaison. Le maire Gérard Gorisse est l'invité de Jérôme Florin. Ecoutez Les trois questions de RTL Petit Matin avec Jérôme Florin du 05 juin 2024

Des écoliers scolarisés dans la petite ville de Fère-Champenoise, dans la Marne, ont été victimes de malaises alors qu'ils s'apprêtaient à se rendre à la cantine. Pour l'instant, ni l'Agence régionale de santé, ni la préfecture n'ont de réponse, même si plusieurs pistes sont particulièrement scrutées.

Intoxications mystérieuses à Fère-Champenoise : à chaque fois, ce sont les mêmes symptômes, vomissements, maux de tête et démangeaison. Le maire Gérard Gorisse est l'invité de Jérôme Florin. Ecoutez Les trois questions de RTL Petit Matin avec Jérôme Florin du 05 juin 2024

Des écoliers scolarisés dans la petite ville de Fère-Champenoise, dans la Marne, ont été victimes de malaises alors qu'ils s'apprêtaient à se rendre à la cantine. Pour l'instant, ni l'Agence régionale de santé, ni la préfecture n'ont de réponse, même si plusieurs pistes sont particulièrement scrutées.

Des écoliers scolarisés dans la petite ville de Fère-Champenoise, dans la Marne, ont été victimes de malaises alors qu'ils s'apprêtaient à se rendre à la cantine. Pour l'instant, ni l'Agence régionale de santé, ni la préfecture n'ont de réponse, même si plusieurs pistes sont particulièrement scrutées.

Alice Paillard in lingua Italiana, ci racconta pensiero e storia della sua famiglia e del marchio Bruno Paillard. Una piacevolissima testimonianza di una delle più importanti firme del panorama internazionale Champenoise.

Con Charles Fourny scopriamo una delle famiglie Champenoise che più ci hanno colpito nell'ultimo periodo. Abbiamo assaggiato i loro vini anche nelle Prime Visioni e continuiamo ad approfondire Vueve Fourny anche insieme a Pietro Pellegrini

Insieme a Manlio Giustiniani parliamo dell'importanza dello scopire i suoli della Champagne. Partire dal principio, capire il suolo e la sua conformazione per poi comprendere il vino nel calice.

Cap sur la capitale et découverte Champenoise

Cap sur la capitale et découverte Champenoise

If you know Charisse, you know she's a bubble girl through and through! We're not sure she's ever met a bubble she didn't like! Her passion has definitely rubbed off on Kristi and what better way to let two bubble girls have fun than to cover all things sparkling! But are all bubbles created equal? Not at all! There are many ways to put those tiny little bubbles of joy into a bottle and we're breaking it down for you in this episode!Beady, semi-sparkling, pétillant, frizzante, Spumante, sparkling. All these words describe bubbles in wine, from lightly fizzy or low pressure to fireworks in a bottle or high pressure. Something for everyone to love!While “Champagne” can only come from the Champagne region of France, how it's made can be used anywhere in the world. Referred to as Champagne Method, Traditional Method, Méthode Champenoise, or Méthode Classique, this process creates bubbles through two fermentation processes trapping CO2 into the wine. Vintage or non-vintage, while we touched on this in our Wine and Fashion episode, you'll get the low down on what this means for your wine journey. We'll introduce you to multiple alternatives to true champagne you can enjoy for daily drinkable to your biggest celebrations.Charmant Method, used for Prosecco, takes a whole different path in getting tiny bubbles into the bottle and not all Prosecco's are sweet. Being bubble girls, we definitely say don't knock it until you try it. Listen in for clues on how to find the style you desire! Ancestral Method, Continuous Method, Soda Method, Forced Carbonation, and Méthode Contemporaine round out the ways winemakers can create bubbly beauties from the most complex to the simplest, we cover them all!We couldn't do a wine podcast without wine and this episode's pick is a Sparkling Wine from Hilmy Cellars in the Texas Hill Country. Made in the Forced Carbonation method from Semillon and Orange Muscat, this gorgeous wine was brought to us by our sponsor, Texas Wine Club! Thank you Hilmy Cellars for introducing these two bubble girls to a new fave!Show Sponsors:> The Magnolia in Fort Worth> The Texas Wine ClubDon't forget to FOLLOW, LIKE, COMMENT, SHARE and let us know any topics you'd like us to cover!Cheers! Charisse and KristiA special theme song shout out to our musician, the late, great, Paul Gray with his Swinging Shepard! Check out Kristi's blog for further wine adventures!  KristiWineNerd.com and make sure to follow on insta at @charissehenryftw and @kristiwinenerdThanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

Hello and welcome to Wine Challenge Podcast,I'm Alex and I'm very happy to share with you my passion about Champagne !I'm french and I'm Champenoise, and according to me, wine is an adventure, a human adventure !So come with me behind the scenes, to learn more about your favorite Champagne wines, and let's meet the vigneronnes and the vignerons who make them ! In this very first episode in english, let's go to Ambonnay, to meet Francis Egly, from the Domaine Egly-Ouriet :1:46' : The Domaine Egly-Ouriet2:15' : A winegrower's philosophy3:01': A passion fuelled by encounters4:06' : Transmission between generations5:48' : "The Egly-Ouriet" style6:56' : Training course9:30' : Experiments in the winery, terroirs, grape varieties...10:25' : The Coteaux Champenois11:13' : No instructions for use but some advice...12:06' : His vision of Champagne13:37' : The 2021 season14:40' : Tasting's memoriesEnjoy your listening !Translation of the original episode #64Photo Credit : Francis Egly / Skurnik.com Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

En 2008, à la recherche d'un plan pour réaliser un chrono d'une heure sur 10 km, je découvrais la programmation de Bruno HEUBI. Quelques années plus tard, j'ai la chance de recevoir Bruno pour enregistrer cet épisode afin de revenir sur son parcours, sa carrière et son expérience dans le running. Enseignant de formation, Bruno porte une triple casquette car il est également entraîneur et athlète de haut niveau international. D'une victoire lors d'un cross scolaire, il a cheminé jusqu'à tutoyer les sommets en devenant champion du monde du 100 km, mais aussi vainqueur des 100km de Millau. De ses expérimentations, de sa capacité à analyser ses performances, en prenant du recul, il a mis en place des stratégies. Bruno est désormais un entraîneur reconnu. Adepte de la règle de 3, sa méthode d'entraînement dite CHAMPENOISE est un savant assemblage dans lequel la QUALITE - la VOLONTE - l'ENTRAINABILITE sont les fondements. Pour celles et ceux qui abordent un objectif en compétition, soyez à l'écoute des précieux conseils de ce champion du monde ! De la phase de préparation générale, à celle du relâchement en passant par la stratégie de course, vous disposerez des outils pour réussir votre course. Par ta disponibilité et le plaisir que j'ai eu à échanger longuement avec toi, je te remercie Bruno ! Tu es animé de cette volonté de transmettre et j'aurai plaisir à t'accueillir de nouveau sur le podcast ! Je vous laisse désormais en compagnie de Bruno HEUBI, LES 3 PILIERS DE LA PERFORMANCE, c'est le nouvel épisode du podcast A COTE DE MES POMPES ! Bonne écoute à vous ! Pour retrouver l'actualité de Bruno : https://www.brunoheubi.com/ ------------------------------------------------- Par le podcast running A COTE DE MES POMPES, je vous retrouve chaque semaine pour un nouvel épisode où l'on parle course à pied ! Parfois en solo, parfois avec un invité, un sportif, un champion, un anonyme afin d'évoquer son parcours atypique et inspirant. Vous en tirerez des conseils, des anecdotes afin de progresser comme je peux le faire au contact de mes invités. En quelques mots qui suis-je ? Sébastien, enseignant en Histoire Géographie, je suis un ancien footballeur amateur, je me suis reconverti en coureur à pied après une rupture des ligaments croisé....c'était en 2003. Au fil des années, la course à pied à pris de plus en plus de place dans ma vie, au point de devenir ma passion, et même bien plus, un mode de vie. Ce sont mes expérimentations, mes galères, mes joies de coureur à pied "lambda" que j'ai envie de vous transmettre. ❤️ Venez discuter avec moi après l'écoute des épisodes : https://linktr.ee/acotedemespompes

Programa 233.2 de GourmetFM en Radio Tomares Bienvenidos a la Octava Temporada. Entrevista a Ignácio de Miguel, director general de Bodegas Noc. Una bodega de hoy con más de 100 años de historia Aunque la historia de Bodegas NOC es muy reciente, viene de muy lejos. Todo empieza hace más de un siglo, en 1918, cuando se creó Vinícola Morales en Manzaneque, Toledo. Durante casi 100 años la producción de vino de la bodega se destinó a un consumo casi exclusivamente local. Carlos Galdón, el nuevo propietario, impulsó una transformación radical incorporando las innovaciones introducidas en el mundo del vino en los últimos 20 años. El reto que se planteó, fue hacer en Toledo los vinos de mayor calidad de España. Ello requirió una nueva refundación de la bodega. La bodega se amplía, contando ahora con espacios más diáfanos y cómodos para trabajar, además de mejorar las condiciones técnicas. Se incorpora una nueva cubería con depósitos de pequeña capacidad, de acero inoxidable, cemento y madera, para hacer cada vino de forma personalizada. Se renueva todo el parque de barricas, manteniendo un alto porcentaje de barricas nuevas de roble francés y solo usadas hasta 4 años. Todas las uvas con las que se elaboran los vinos de Bodegas NOC provienen de viñedos propios situados en Los Montes de Toledo. Para mejorar la gestión de los viñedos, se contrata a Julián Palacios, «Cuidador de Viñas» todo un referente en España. Se mejora la gestión de las viñas actuales y se empieza a plantar nuevas parcelas con variedades mejorantes y algunas con variedades experimentales. En Bodegas NOC sabemos que, solo controlando todo el proceso, desde la viña a la botella, se puede lograr la excelencia. Ignacio de Miguel, desde hace años enólogo asesor, es nombrado Director General de la bodega dirigiendo un joven, pero experimentado, equipo dispuesto a posicionar Bodegas NOC entre las mejores de España. La mejora en los procesos y en los espacios, con las nuevas instalaciones construidas, convierte los nuevos vinos en vinos extraordinarios. Vinos únicos entre los cuales se encuentra el primer Brut de Los Montes de Toledo, y el primero que se elabora en el mundo con uva tempranillo a través del método Champenoise. La bodega se convierte en un destino de enoturismo: además de un centro de producción de excelencia, ahora es también un centro de visitas, con tiendas, salas de cata y espacios para todo tipo de eventos, con capacidad para más de mil personas. Bodegas NOC acaba de nacer y ya es una de las bodegas más exclusivas de España. Con Fran León.

Prochainement, une nouvelle Maison France Services ouvrira ses portes à Fère Champenoise. Un lieu dans lequel les habitants peuvent être accompagnés dans leurs démarches administratives.

Founded in 2011, brick & mortar focuses on single-vineyard Chardonnay, Pinot Noir and Syrah, from select high-elevation Napa, Sonoma, and Mendocino vineyards. Since our beginning, we have expanded our production, adding methode champenoise sparkling, vin pétillant-style rosé, and a successful line of canned wines. Our wines are elegant, balanced, and food-friendly.Like the great European wineries, we believe that the best wines express a unique time and place. So we let each of our distinct Napa Valley, Sonoma Coast, and Mendocino Ridge vineyards speak for themselves, with minimal intervention. We pick early, ferment with native yeasts, and use oak and sulfur judiciously, resulting in low-alcohol wines of grace and finesse.

Fère-Champenoise, gros bourg de la Champagne crayeuse au sud-ouest de Châlons, connaît à 100 ans d'intervalle, deux batailles aux conséquences opposées. En effet, cette commune se trouve sur la route de Paris pour des soldats qui viennent de l'est. En 1814, L'Europe coalisée veut en finir avec Napoléon, pour y parvenir, il faut prendre Paris. Les armées napoléoniennes doivent tout faire pour empêcher cette catastrophe.

Fère-Champenoise, gros bourg de la Champagne crayeuse au sud-ouest de Châlons, connaît à 100 ans d'intervalle, deux batailles aux conséquences opposées. En effet, cette commune se trouve sur la route de Paris pour des soldats qui viennent de l'est. En 1814, L'Europe coalisée veut en finir avec Napoléon, pour y parvenir, il faut prendre Paris. Les armées napoléoniennes doivent tout faire pour empêcher cette catastrophe.

Après le gel, les orages et la pluie avec le mildiou comme conséquence, quels ont été les résultats de la vendange 2021 en quantité et qualité ? Quelles perspectives pour le produit champagne ? Conséquences économiques de cette récolte. Quelles perspectives pour les mois à venir ?

Parlons viticulture et principalement la prochaine récolte et les actions de sortie de crise avec Bertrand Trépo, responsable du marché viticole à CDER.

A partir du 10 mai, 150 trottinettes électriques vont débarquer dans les rues de Châlons-en-Champagne ; Où en est la commune rurale de Fère-Champenoise, un an après le début de la pandémie ? Le point avec le maire, Gérard Gorisse.

Deux maisons Âges & Vie vont bientôt ouvrir à Fère-Champenoise ; Des maires formés par des négociateurs du GIGN pour mieux gérer les incivilités

Bubbles are wasted when saved for a special occasion- but sometimes the price can make drinking champagne feel like it's too expensive to enjoy on just any night! Wouldn't it be nice if there was a bottle just like champagne, but a third the price so you didn't have to feel guilty for popping the cork?Well, surprise surprise surprise!! Christi & Alex have just the thing! It's a sparkling wine made in all the same ways as a true champagne, but it comes in at a surprisingly affordable price!What is this miracle in a glass, you ask? Well, if you give us just thirty minutes, you will have your answer!! So...Grab a glass, pop in the earbuds & join Christi & Alex as they Drink Something Amazing!Langlois-Chateau Cremant de Loire Brut NVAOC Loire, FranceChenin Blanc, Chardonnay, Cabernet Franc12.5% abc$22.99Winemaker NotesLanglois-Chateau first established its reputation with its rich and elegant sparkling wines. Owned today by renowned Champagne house Bollinger, their Crémant de Loire is an affordable alternative to French Champagne. Made in the "méthod Champenoise" tradition and according to strict rules governing harvesting and production similar to Champagne, this fresh wine with fine bubbles will leave a lasting impression.Pale yellow color, with a complex nose of quince, peach, and grapefruit. A fresh, delicate taste with an elegant roundness. It pairs perfectly as an aperitif with hors-d'oeuvres and smoked salmon.Support the show (https://www.buymeacoffee.com/SOMMthing)

Historiquement Vôtre fait pêter le champagne et vous raconte l'histoire de la veuve Clicquot, du moine Dom Pérignon dont la légende a dit qu'il l'avait inventé. Et une invitée qui aime en boire, "Champenoise de l’année 2015" s’il vous plait, et écrivaine à succès: Amélie Nothomb.

Historiquement Vôtre fait pêter le champagne et vous raconte l'histoire de la veuve Clicquot, du moine Dom Pérignon dont la légende a dit qu'il l'avait inventé. Et une invitée qui aime en boire, "Champenoise de l’année 2015" s’il vous plait, et écrivaine à succès: Amélie Nothomb.

Historiquement Vôtre fait pêter le champagne et vous raconte l'histoire de la veuve Clicquot, du moine Dom Pérignon dont la légende a dit qu'il l'avait inventé. Et une invitée qui aime en boire, "Champenoise de l’année 2015" s’il vous plait, et écrivaine à succès: Amélie Nothomb.

Tous les samedis et dimanches, Vanessa Zhâ et Olivier Poels nous font découvrir quelques pépites du patrimoine français. Aujourd'hui, ils vous emmènent en Champagne, pour y découvrir notamment la maison du peintre Pierre-Auguste Renoir et gouter à une spécialité locale, la potée champenoise.

How to Bottle Cider at Home is Part 6 and the final episode of the Cidermaker Series "Oh September" for 2020 Learn How to Make Cider at Home in Part 1 of this Cidermaking Series. Part 5 To Rack or Not To Rack is a must listen too because it brings you through the conditioning of your cider before bottling. Now lets get into the basic of bottling cider at home! When to bottle When the Specific Gravity is at least 1.000 or lower.  What is Specific Gravity (SG)? Specific Gravity is always discussed as a measurement of “relative density” between the water in solution and all else. Apple juice is primarily water and the rest I consider luscious apple sugars. Fermentation is the process of yeast converting the sugars into ethanol and carbon dioxide. Tap water has a SG of 1.000. Apple Juice, on average, before fermentation has begun has a SG of 1.040 to 1.065. Apple Juice SG will vary depending upon the growing season that year, was it dry or wet year, are the apples fully ripe, the age of the apple tree, and the apple variety are some of the key factors affecting Specific Gravity. You might not see the airlock bubbling away, but your cider may still be fermenting. To be safe and avoid bottling cider that is still off gassing CO2 - Check the SG! How to measure SG? Measure Specific Gravity with a Hydrometer. The Hydrometer typically comes with a plastic tube that can be filled at least 3/4 of the way with fresh pressed apple juice. Make sure that the temperature of the juice is no cooler than 60 degrees Fahrenheit or 15 degrees Celsius and no hotter than 70F or 21C. What happens if I bottle my cider while it is still fermenting? The bottle of cider can explode. Bottle bombs are very dangerous and can inflict serious injury to anyone nearby. When in doubt - check the SG. During Bottling you get to choose whether you want: Still Bubbly Dry Semi Sweet Sweet How to make Still and/or Dry Cider? Siphon the cider directly into your clean and sanitize bottles and cap! How to make your cider “Bubbly” in the bottle is called Bottle Conditioning. Options 1,2,3 In order of ease. 1. For beginner makers starting out, the safest and most tried and true method is to add both yeast and priming sugar at the time of bottling. SG needs to be at or below 1.000 2. Pet Nat is bottling the cider before it has completely fermented and the yeast are still active, but not over active. Priming Sugar then added at the time of bottling helps reboot the remaining yeast and thus create delightful bubbles. Pet Nat best done after you have made a couple batches of cider and have the gist of bottling. 3. Méthode Champenoise is the classical way of adding bubbles and is a 2-step process. I recommend listening to my chat with Chuck Shelton of Albemarle Ciderworks in Virginia as he explained this technique quite well. Forced Carbonation is done when kegging cider to make it bubbly. Making Semi Sweet or Sweet Cider requires adding a bit of sugar to the cider, which is called “Back Sweetening “ Back Sweetening is done right before you bottle. You get to chose how sweet you want your cider, by adding sugar and tasting! Tons of fun!!! Any sugar will work. It is really a about your personal preferences, be it honey, store bought priming sugar, raw sugar, maple syrup. Experimenting and finding the right fit is part of the joy of Cidermaking. How racking affects the amount of yeast in cider. I usually rack my cider 3 times over the course of 7 months and then a day or two before bottling if I see Fine Lees on the bottom of the carboy. If you are bottling 3 months after primary fermentation has ended, chance are there will still be some yeast cells in the cider. Those cells will get kicked started when you add sugar to the cider right before you bottle. The key is to add the right amount of sugar so that you get s one bubbles, but not so much the cider froths over when you open a month later. Equipment Needed to Bottle Cider - go to Shop tab and find links to purchase items below. 2 cases of cleaned and sanitized 12 ounce bottles Hydrometer Sanitizing solution Racking Siphon, Tubbing and bottle filler 26 mm Bottle Caps Bottle Capper for 26mm caps Mentions in this Chat Finger Lakes Ciderweek Oct 2-oct 11, 2020 Cider Summit Portland Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Método “Champenoise”, Charmat, Tradicional: o que são, onde vivem, do que se alimentam?São sinônimos?E só existem eles?Que influência geram no espumante? Ah mas quero chamar de Prosecco, pode?É sobre tudo isso - e muitas outras curiosidades super legais - que falamos nesse episódio! Vale muito a pena abrir um espumante e vir com a gente, hein? #ficaadica !E lembrem-se: siga/assine nosso podcast no seu agregador de podcast preferido, e siga a gente também no Instagram (@sommbrothers), Twitter (@sommbrothers) e Facebook (facebook.com/sommbrothers/), para se manter sempre informado(a) das novidades.Já estamos disponíveis no Spotify, Deezer, Alexa, Apple e Google Podcasts, dentre vários outros agregadores de podcasts existentes. Não sabe usá-los direito? Você sempre poderá nos ouvir também em nosso site: www.sommbrothers.com.br.Um abraço e até a próxima taça!.Foto: Canva.Música: In My Life, dos Beatles.Mencionados:@caoperdigueiro@vinhosviapiana

Maxim Brecht didn't grow up thinking he wanted to become a cidermaker. Cider in Russia is barely known. Maxim says, "People think of cider as being very acetic and dry." Maxim Brecht His path towards cider began when he saw the surplus of apples in the country. He had heard the word cider and thus started researching online, which led him to taking a cidermaking course in England, by Peter Mitchell. His time in England made him a fan of English ciders. Today, he is planting orchards and making three kinds of ciders under his name Maxim Brecht, which looks like Максим Брехт, in the Russian alphabet. Maxim's Traditional Méthode Champenoise, (6.0%) was delicious! A perfect representation of what cider can bring to a table! I wanted to drink the whole bottle, but my better self said, "Share this one of a kind with other cider fans." I saved a 1/3 of the bottle and a reluctantly, but happily passed it on." Maxim also makes a Still Ice Cider and Sparkling Ice Cider. I did have a bottle of his Still Ice Cider too. Though it wasn't as remarkable as the Traditional, it was still quaffable. Note in this episode we talk a bit about climate change affects on apples world wide and in Russia. A big tip of the glass to Maxim for organizing the 4 Part Series featuring Russian makers. He can be heard on all 4 episodes acting as translator. We met at Cidrexpo 2020 held in Normandy, France on February 14th. Contact info for Maxim Brecht Website: https://ciderbrekht.typeform.com/to/MVR1RA Instagram: @cider.brekht Listen to Part 1 - 3 on Russian Makers 232: Russia Cider Party Starts Now! | Part 1 233: Oh My God Russian Cider! | Part 2 234: Russian's Knightberg Cider | Saint Petersburg (Part 3) Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Comment réagissent les grands chefs face aux événements? En cette période de confinement ils pensent, bouillonnent, réfléchissent à l'après. Le chroniqueur gastronomique François Simon recueille leurs mots et leurs sentiments. - Épisode 1: Arnaud Lallement, L'assiette Champenoise, Reims, Champagne

Ever wondered how the fizz gets into your champagne? And what's the big deal about champagne versus other sparkling options ? ... listen on, I'm going to reveal the secrets of the fizzy stuff from Lambrusco to Asti and all sparklers in between !

Essa confraria teve comparação Charmat x Champenoise, Syrah chileno do Vale Central x Vale do Limarí, um brasileiro BBB e um Goethe tranquilo. Vamos conferir?   Espumante Charmat x Espumante Champenoise A diferença no método de produção do espumante tem, claro, reflexos no produto final. Já vimos em detalhe os dois principais métodos – o... The post SV#52 – Confraria 08: Charmat x Champenoise appeared first on Simples Vinho.

Dans cet épisode, je vous emmène à la rencontre de Marie-Jo Pierron, sur l'exploitation familiale de la Maison de Champagne Alain Mercier, située à Passy-sur-Marne, à mi-chemin entre Epernay et Château-Thierry.Elle travaille sur le domaine Alain Mercier depuis de nombreuses années, où elle se consacre en grande partie au développement de l'activité commerciale de la Maison.Aujourd'hui passionnée par son métier et par le vin, cette Champenoise d'adoption revient avec nous sur son parcours professionnel et sur le chemin parcouru depuis ses Vosges natales. Elle nous livre sa vision du métier et nous raconte son histoire, dans laquelle l'entrepreneuriat à toujours occupé une place importante.Elle fait également partie de l'association Champagne For You, qui organise chaque année le Festival Champagne et Vous. Elle nous en dit plus à ce sujet en nous expliquant l'importance qu'à le collectif à ses yeux.Dans cet épisode, il est question de destin, de management et de l'évolution de la région Champagne ; le tout au travers du regard de cette épicurienne passionnée et pétillante ! Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.

In this episode of Wine and Dime, I chat with Sahil Vakil. Sahil is the President and Founder of Myra Wealth. Sahil shares his insights on the financial services of today and vision of the future. He also shares with us one of his favorite wines and some of the foods he like to pair with them. It was a truly wonderful conversation and I hope you enjoy it as much as I did! Wine and Dime Episode 22 - "Don't Let Money Put You to Work" with Sahil Vakil Amy Irvine Download Sahil Vakil, CFP®, CFA HTTPS://MYRAWEALTH.COM/ HELLO@MYRAWEALTH.COM FACEBOOK -  @MYRAWEALTH (https://www.facebook.com/MyraWealth/#) Sahil Vakil is the President & Founder of MYRA Wealth; an independent, fee-only financial planning firm located in the NY Metro Area. Prior to founding MYRA Wealth, Sahil served as a Management Consultant to the Financial Services / Investment Management industry, advising C-Suite Executives at Fortune 500 firms on Business Strategy, Investment Management, and Financial Performance Improvement. Sahil has an MBA from The Wharton School, is a CFA Charter holder, a CPA candidate, a CFP certificate holder, has an MS in Electrical (& Aerospace) Engineering from the University of Southern California, and a BS in Electrical (& Computer Science) Engineering from the University of Mumbai. At MYRA Wealth, we recognize that financial planning is a dynamic process. Our client’s financial goals may evolve over the years due to shifts in their lifestyle or circumstances such as an inheritance, career change, marriage, house purchase or a growing family. As they begin to consider how best to manage their financial future, our client’s feel confident knowing that with a MYRA Wealth professional, they’re working with someone committed to providing the highest standard of financial planning. The Wine SULA BRUT SPARKLING WINE A complex blend of Chenin Blanc, Chardonnay, Viognier, Pinot Noir, Riesling and Shiraz. This is one of the few “Méthode Champenoise” wines in the world to be crafted from six different grapes, resulting in something remarkable. This exceptionally smooth, buttery & complex wine can be paired with fried or creamy dishes as well as lighter Asian cuisine such as dim sum and steamed food. Serve well chilled. This Episode of Wine and Dime was brought to you by: AMY IRVINE IRVINE WEALTH PLANNING STRATEGIES, LLC 10 EAST MARKET STREET CORNING NY 14830 WWW.IRVINEADVISE.COM EMAIL:  AMY@IRVINEADVISE.COM

This week we are talking about our recent trip to the tasting room at Breathless wines in Healdsburg which is in Sonoma County   Breathless wines was started by three sisters and focuses on making high quality sparkling wines using Méthode Champenoise. We visited their tasting room and got an opportunity to chat with Sharon Cohn one of the founders.   We really enjoyed our time at Breathless and we think it’s worth a visit if you are in the area. We had the opportunity to taste four of their wines at the winery and below is one of our favorites.   Breathless Wines Brut NV - priced around $25.  With an almost rose color this wine smelled like baked apples and toast. It has flavors of citrus, pink grapefruit (got some bitterness) and apple with a pleasant finish that lingers. We thought this wine was light, refreshing, crisp, with a hint of tartness, it's not over the top and great with food or on it’s own.   We’re coming up to our 100th episode and to celebrate, we want to make you part of the show! Call into our new voicemail and tell us how the podcast has impacted you, or a short, fun story from your wine journey, or something you’ve learned about wine that’s made a difference for you. The number to call is 937-889-WINE (937-889-9463). 

Where did vitis vinifera originate? Where do we think winemaking started? We think it's from the area that is now the Republic of Georgia. Once part of the USSR, this small, beautiful nation is reemerging as a wine power so it's time for an overview!   Here are the show notes: Top level stuff...   Georgia is where Eastern Europe meets Asia. Between the Caucasus Mountains and the Black Sea As big as Scotland or Ireland 111,000 acres of vines ranging from the coast of the Black Sea to Kakheti, on the other side of the Caucasus mountains Outside Tbilisi, they only speak Georgian so when you go, you've gotta hire a guide   Location: Russia to the north and Turkey and Armenia to the south Primary wine region of Kakheti—according to Georgians, the birthplace of wine itself The main wine regions, from Kakheti in the east and Imereti, Racha and Samegrelo in the west, are within a few hours’ drive from Tbilisi, the capital Climate: a diverse climatic landscape that varies from temperate to subtropical An Historical Relic: Qveri (Kwhere-vree) Traditional Georgian fermentation: a clay vessel used for centuries to produce wine in Georgia. Qvervi: 1,000-liter beeswax-coated terra-cotta jar buried in the earth A qvevri is a thick-walled vessel buried deep in the ground in a marani, or Georgian wine cellar. naturally maintains wine at optimal temperature during fermentation and allows it to age for many years without spoilage. Once fermentation is complete, the wine can be racked into another qvevri, leaving the heavy sediment behind. Qvevri white wine is sharp, strong, amber. or in the case of reds, so dark it’s known as shavi gvino: black wine    Grapes: 500+ indigenous grape varietals found in Georgia, Red: Saperavi, Tavkveri and Chkhaveri plus Tavkveri, Shavkapito,  Chkhaveri and Ojaleshi. White: Rkatsiteli (r-kat-see-telly), Chinuri and Mtsvane (mits-vane) méthode Champenoise in Georgia since the late 1800s, with native grape Orange wine:  Friuli winemaker Josko Gravner makes his sought-after “orange” wines using ancient Georgian techniques/qvervri   History: Grapes and traces of wine residue have been found in archaelogical digs from 8,000 years ago. Vitis vinifera originated from the Caucasus mountains in GA Ottoman rule in west, Christianity in the east made east side of the country the wine powerhouse Georgia came under Soviet control a few decades later. Small vineyards merged into huge co-ops =CRAP Georgia declared independence in 1991 Russia's 2006 embargo on Georgian wine imports, lifted only in June 2013. Forced diversification into other, stronger markets   The wines of Georgia have a little ways to go, but they are a fascinating slice of vinous history and worth seeking out or trying if they are ever right in front of you!   

Uma cerveja icônica feita pelo método Champenoise! Conheça a cerveja Deus Brut des Flandres. A Deus é uma das três cervejas produzidas pela cervejaria Bosteels, que recentemente surpreendeu o mercado ao ser comprada pela AB-Inbev. Aproveitei esta notícia e a inauguração da loja Mestre-Cervejeiro.com Recreio, a quarta unidade da rede no Rio de Janeiro/RJ, para apresentar este rótulo icônico. Uma das primeiras cervejas do mundo a passar pelo método Champenoise e a primeira a utilizar este processo na própria região de Champagne, na França, a Deus tem como base a Tripel Karmeliet, um dos outros rótulos produzidos pela Bosteels. Após os processos usuais de fermentação primária e maturação, a cerveja é então transportada à França para passar pelo método Champenoise, que dura pelo menos 12 meses para ser completado. O resultado deste processo é uma cerveja elegante, intensa porém fácil de beber e que traz aromas cítricos, florais e herbais muito agradáveis. Naturalmente o preço final acaba sendo também mais elevado. A Deus foi durante um bom tempo a cerveja mais cara no mercado brasileiro, apesar de hoje já ter sido desbancada por outras criações como a BrewDog Sink the Bismark que chega a R$ 700 por garrafa. A Deus é ainda uma cerveja muito versátil para harmonizações, podendo ser utilizada em todas as etapas de uma refeição, da entrada à sobremesa. E é também uma ótima opção para brindar em datas especiais. Acompanhe a degustação da cerveja Deus Brut des Flandres e conte pra gente: o que você acha que vai acontecer agora que a Bosteels foi comprada pela AB-Inbev? Deixe sua opinião nos comentários. Um brinde!

On this episode, we follow the women of "Real Housewives of Orange County" as they trek up to Napa Valley and try Heather's new METHODE CHAMPENOISE named Collette. We cover everything from chandelier shopping to sake bombs, and most importantly, we address the most important question of the episode: "Who's this?" Then it's off to Atlanta for the latest silliness on "Married to Medicine." Grab your private investigator fedora! See acast.com/privacy for privacy and opt-out information.

This week WineGuyMike™ writes all about all things bubbly for your New Year Celebration and understanding the differences between Champagne, Sparkling Wine, Cava, Prosecco, and Spumante.  In this post I am also suggesting sparkling wines in a variety of price ranges that offer the consumer value. What is the difference between Champagne and Sparkling wine?  Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label.  Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay.  It’s white because only the juice of the grapes is used.The four methods of Sparkling wine production:1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method.  It produces large bubbles that dissipate quickly.2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure.  Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method.  Many Sparkling wines are made using this method.3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention.  During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity.  But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.Champagne:The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too.  Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier.  Different vintages are used to create the blend or better known as the “Cuvee”.Champagne is expensive due to the traditional method of how it is made, Methode Champenoise and techniques known as second fermentation.  This process takes place in the bottle and requires hands on attention.Pink Champagne or sparkling Rose is strained through the Pinot Noir grape skins, truly a delight.  Methode Champenoise is the true French fermentation process.  The wine is fermented twice, once in an oak barrel, and the second time the wine developes carbonation in the bottle while aging a minimum of one year.Blanc de Blancs is true French Champagne, it is produced entirely from the Chardonnay grape.  Blanc de Blancs fermented using the Methode Champenoise process, producing white Champagne.Designations of quality:Prestige cuveeThis Champagne is the highest priced and is available only in small quantities.  It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.Vintage Champagne                                         Some select years produce an outstanding grape harvest.  The Vintage Champagnes are aged for at least three years.  Here are an example of a few companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.Non-Vintage ChampagneThe majority of Sparkling wine on the shelf of a store is non-vintage.  These are a blend of wines aged for two years.How to Select your Champagne:■Brut is Dry■Extra Dry is Semidry■Sec is Semisweet■Demi-sec is SweetQuality Champagne Cellars:Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve ClicquotAll things are not at equal when it comes to sparkling wines and Champagne.  So what makes all of these types of sparkling wines different?  The answer is how they are made, the type of grapes, and the yeasts that are used in fermentation and left behind in the bottle to age with the sparkling wines.There are 2-3 elements of wine that create aroma and flavor.  The first element is the fruit, and the second is the yeast used to ferment the wine.  Fruit and yeast combine during fermentation to produce aroma and flavor or sense of taste.  The third influence upon the wine in your glass may be from an oak influence during the wines aging process.Other sparkling Wine Regions:Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region.  The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava.  Quality sparkling wines made in Italy are made by the Metodo Classico process or what the French refer to as Methode Champenoise.Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape varietyGlera, which is also known as Prosecco.  The Veneto region of Italy is where Glera/ Prosecco is grown and produced.Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style.  The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine.  Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume.  Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps.  Prosecco is light, affordable, and fun.  This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot.  Today’s Proseccos tend to be  dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.Asti Spumante is a sweet sparkling wine.  It is produced in the province of Asti and made from the Moscato grape.  Spumante is a fruit forward sparkling wine that is grapy, and has a low alcohol content usually around 8%.  Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.Cava originated in the Catalonia region at the in the late 19th century.  Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970.  Cava wines are fermented and aged in the bottle in underground cellars.   Today 95% of Spain’s total Cava production is from Catalonia.Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry),Seco (dry), Semiseco (medium) and Dulce (sweet).  Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle.  The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia.  The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne.  It was not introduced in the production of Cava until the 1980s.In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise.  Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’.   A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.Cava made by the Champagne method, is a very acceptable alternative to French champagne.  Cava is usually made by the Coupage method, whereby must, a.k.a.(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it  is consistent with the wine that the winemaker wants to produce .  After the Coupage, the wine is put into bottles and yeast and sugar added.  It is then cellared for the second fermentation and aging.Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region.  Crémant has to be aged for at least one year and it is handpicked.  The producers are also limited as to how much can be harvested, this all according to the French A.O.C.There are seven French appellations that carry the Crémant designation in their name:1.Crémant d’Alsace2.Crémant de Bordeaux3.Crémant de Bourgogne4.Crémant de Die5.Crémant du Jura6.Crémant de Limoux7.Crémant de LoireCrémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc.  In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend.  The Languedoc region in the south of France produces Crémant de Limoux.  This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble as a result.California Sparkling Wines:Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.Remember the name “Champagne” can only be used in Europe on bottles that actually are produced in the Champagne region of France.As a consumer you now are empowered by the information WineGuyMike™ has shared with you in this week’s blog post.  I would like to wish you a happy, healthy, and prosperous New Year.From my table to yours,