Podcasts about Chardonnay

Send us Fan MailMatthieu Sabbagh is one of the few mobile distillers in the world, traveling directly to Burgundy's most celebrated vineyards and producers to distill Pinot Noir and Chardonnay grapes at their source. The result is an extraordinary portfolio of spirits—including SABS Gin, Marc de Bourgogne, and Fine de Bourgogne—that have earned placements in some of France's top wine bars and Michelin-starred restaurants and are now making waves in the United States.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

You may think you know Pinot Grigio, but do you know Pinot Gris? Pinot Gris is the same grape as Pinot Grigio, but in taste, body, and just about every other way that matters, they can feel worlds apart. And, on a very interesting side note, Pinot Gris is also a color mutation of Pinot Noir, but that's another story. In this episode, we focus specifically on Pinot Gris from Alsace, France, a region famous for its white wines. And of all the white wines made there, Pinot Gris is one of the biggest and richest, which may surprise anyone whose idea of Pinot Grigio is something light, thin, and mostly harmless. This is not your grandma's Italian Pinot Grigio. Alsace Pinot Gris can be big, rich, and high in alcohol, and people who love a fuller-bodied Chardonnay may find a lot to like. Surprise! In our tasting, we were struck by just how different these wines were from the Pinot Grigio most people know. Same grape. Very different experience. Wines reviewed in this episode: 2020 Pierre Sparr Grande Réserve Pinot Gris and 2020 Frey-Sohler Vieilles Vignes Pinot GrisSend 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

DIMANCHE 14 JUIN 2026Sonia Perrin - Château Lagrézette (Sud-Ouest)Domaine emblématique de Cahors, le Château Lagrézette allie depuis plusieurs décennies patrimoine historique et quête d'excellence autour du Malbec, cépage signature de l'appellation. Sur 53 hectares de terroirs d'exception, il élabore des vins profonds, élégants et précis, reflet d'un savoir-faire exigeant et d'une vision familiale portée aujourd'hui par Sonia Perrin. Entre respect du vignoble, innovation et œnotourisme, le domaine incarne avec authenticité la grandeur des grands vins du Sud-Ouest.Jonathan Brunot - Domaine Chofflet (Bourgogne)Au cœur de la Côte Chalonnaise, le Domaine Chofflet cultive avec passion les terroirs de Givry, où Pinot Noir et Chardonnay expriment toute la finesse et l'élégance de la Bourgogne méridionale. Engagé en viticulture raisonnée, le domaine privilégie une approche respectueuse de la vigne et des vinifications précises pour préserver l'authenticité du fruit. Ses vins se distinguent par leur équilibre, leur fraîcheur et leur fidèle expression des climats de Givry.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In this explosive Patriots With Grit interview, Special Guest Mike Dillon of AirWaterHealing.com breaks down the growing concerns surrounding RFK Jr., Big Pharma influence, the Pfizer meeting fallout, and why many Americans feel the MAHA movement is being derailed. From broken promises and political pressure to grassroots health freedom and the future of America's food and medical systems — this is the conversation they don't want you to hear.https://AirWaterHealing.com. Promo Code GritNOTE: This information is for educational and investigative purposes.-------------------------Check out all of our vendors at: https://patriotswithgrit.com/patriot-partners/SPONSORS FOR THIS VIDEOGold, Silver and Precious Metalshttps://NobleGoldInvestments.com/GRIT❤️ Cardio Miracle – One Drink. Endless Benefits.Feel steady energy, sharper clarity, and stronger resilience every day.Own your freedom in health & experience the full power your body was designed for.

This week on Wine Crush Podcast, we're headed to the stunning Dundee Hills to visit Furioso Vineyards, where art, family, and world-class wine come together in spectacular fashion.Founded on a historic vineyard first planted in 1972, Furioso's Dundee estate features 10 acres of mature vines perched on sun-drenched south-facing slopes. Their portfolio expanded with the addition of the Trovato Vineyard in the Yamhill-Carlton AVA, creating an all estate-grown winery with more than 30 acres under vine across two renowned Oregon wine regions. (Furioso Vineyards)In this episode, we dive into the story behind Furioso's breathtaking vineyards, organic farming practices, Italian heritage, and the pursuit of terroir-driven Pinot Noir and Chardonnay. From old-vine fruit to architectural beauty, every detail of this winery reflects passion, craftsmanship, and a deep connection to the land.If you love Oregon wine, Willamette Valley Pinot Noir, vineyard stories, and the people behind the bottle, this is an episode you won't want to miss.

This week on Wine Crush Podcast, we're headed to the stunning Dundee Hills to visit Furioso Vineyards, where art, family, and world-class wine come together in spectacular fashion.Founded on a historic vineyard first planted in 1972, Furioso's Dundee estate features 10 acres of mature vines perched on sun-drenched south-facing slopes. Their portfolio expanded with the addition of the Trovato Vineyard in the Yamhill-Carlton AVA, creating an all estate-grown winery with more than 30 acres under vine across two renowned Oregon wine regions. (Furioso Vineyards)In this episode, we dive into the story behind Furioso's breathtaking vineyards, organic farming practices, Italian heritage, and the pursuit of terroir-driven Pinot Noir and Chardonnay. From old-vine fruit to architectural beauty, every detail of this winery reflects passion, craftsmanship, and a deep connection to the land.If you love Oregon wine, Willamette Valley Pinot Noir, vineyard stories, and the people behind the bottle, this is an episode you won't want to miss.

Send us Fan MailAldi's William Walker Monterey Chardonnay 2024This is a very useful Monterey Chardonnay.It sips well.It is food Friendly.It is sustainably farmed.It tastes good!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Everyone knows Margaret River.But just north of one of Australia's most famous wine regions sits Geographe — home to passionate growers, boutique producers and some of the country's best-value wines.After discovering a Geographe Chardonnay by chance, Angus found himself heading down a rabbit hole of wines from a region he'd barely explored before. A few weeks later, a chance meeting at the Good Food & Wine Show led to this conversation with Ryan from Aylesbury Estate.Joined by Master Sommelier Carlos Santos, the team explores what makes Geographe one of Australia's most exciting emerging wine regions. Stretching between Perth and Margaret River, Geographe combines coastal influence, elevated vineyard sites and a growing reputation for exceptional Chardonnay, Cabernet Sauvignon and alternative grape varieties.Ryan shares his family's 150-year farming story, explains why Geographe consistently overdelivers on value and discusses the collaborative spirit driving the region's future.Along the way, the team tastes wines from Aylesbury Estate, Willow Bridge Estate and Vineyard 28 while discussing why Australian wine lovers should be paying much closer attention to what's happening north of Margaret River.If you've never explored Geographe wines before, this episode might just convince you to start.Check out all the wineries (and visit them) here: https://www.geographewine.com.au/visit-our-region/ In this episode:

Folge 201: Buddy fährt extra aus Essen an, Carsten sitzt schon da: In Folge 201 landen die Soul Food Passionistas in der Kölner Südstadt, bei Enrico Sablotny und Lukas Winkelmann. Schon die Namen sind eine Geschichte für sich – Enrico klingt italienisch, ist es aber gar nicht (Mutter aus Spanien, Nachname ostpreußisch), und Winkelmann wandert irgendwo zwischen Sauerland und Hagen. Zwei Gründer, fifty-fifty, Good Cop und Bad Cop im täglichen Wechsel. Der Name trägt den „Pott" im Herzen, auf dem Teller aber findet ausdrücklich keine Ruhrpott-Reminiszenz statt: Hier meint Pott Mentalität, nicht Menü – schnörkellos, ehrlich, direkt.Im Gespräch: die Küche mitten im Gastraum (keine Wand, kein Versteck, kein Kühlhaus), das 5-Komponenten-Prinzip, das in einem überdrehten Dezember als Notbremse entstand und längst zum Stil wurde, und ein 6-Gänge-Menü, das heimlich aus zehn Servierungen besteht – Kaviar des Feldes und Robuchons Butter-Kartoffel-Püree mit noch mehr Butter inklusive. Dazu der Weg dahin: Enricos Lehrjahre zwischen einem Düsseldorfer Dönerladen und der Patisserie im Wasserturm, Lukas' zehn Jahre Bar, der gemeinsame Start im Restaurant „8" und zweieinhalb Jahre Suche nach genau diesem Souterrain mit offener Theke.Dann kam der Stern, mit dem keiner gerechnet hatte – beide um die 30, den Laden selbst abgerissen und wieder aufgebaut, ganz andere Sorgen. Dazu die schönste Stern-Geschichte überhaupt: einmal abmontiert, signiert, dem langjährigsten Mitarbeiter zum Abschied geschenkt. Und während Lukas die wohl ratloseste Weinbegleitung der Stadt einschenkt – Mosel-Kabinett, argentinischer Chardonnay und ein polnischer PiWi, bei dem reihenweise Sommeliers danebentippen –, geht es um Viertagewoche, Schnullerfeen, Schalke-Aufstieg und die Frage, warum Fenchel das spacigste Gemüse der Galaxis ist.Unaufgeregt, klug, mit echtem Wiedererkennungswert: ein Restaurant, das genau das geworden ist, was die beiden wollten – und eine Folge, die Lust macht, sofort einen Tisch in der Südstadt zu reservieren.Ab nach Köln, ihr Helden am Herd.#soulfoodpassionistas #pottkind #kölnersüdstadt #sterneküche #carteblanche #enricosablotny #lukaswinkelmann #weinbegleitung #polnischerwein #fünfkomponenten #foodpodcast #kulinarik #köln#SOULFOOD # SOULFOODPASSIONISTAS # CARSTENHENN #GASTROSURIVIAL  #BUDDYZIPPER #GASTROPODCAST #KULINARIK #STERNEKUECHE  #KOCHGOTT #gastrosurivial #sterneküche #foodporn #foodlover #instafood #gastronomie #podcast @buddyzipper @carstenhenn @soulfoodpassionistas

Recorded high above the valley floor in Silverado's Stags Leap estate, this episode with winemaker Alison Rodriguez dives into both Napa viticulture and her global winemaking journey. Alison unpacks the 2025 growing season—early bud break, late rains, and the shadow of El Niño—while describing the constant tension between picking early for safety and waiting for full ripeness in a fire-prone era. She explains what it means to farm 325 acres of 100% estate vineyards, how early-season decisions set up harvest success, and how she manages tannin and extraction in small-berry hillside Cabernets, including the tradeoffs of pressing sweet to keep structure in balance. Alison also shares how a Baton Rouge upbringing and a career in wine sales led her to **Geisenheim** in Germany, European cellar work, and ultimately Napa. She explains the German technique of *Maischestandzeit* for aromatic whites, her evolving approach to Sauvignon Blanc at Silverado (skin contact, neutral barrel ferment, and textural focus), and how she thinks about acid, phenolics, and oak as part of a single matrix. The conversation ranges across Silverado's portfolio—from estate Cabernet blending **Stags Leap and Coombsville**, to Merlot, Cabernet Franc, Malbec, Petit Verdot, Kerner, and old-vine Chardonnay—before closing on the smells of her Louisiana childhood, Napa's collaborative winemaking culture, and why she's still betting on Riesling's long-overdue comeback. Resources from this Episode Silverado Vineyards   This podcast is sponsored by InnoVint. Wineries of all sizes rely on InnoVint's winery operating system to optimize vineyard tracking, manage wine production processes, automate compliance reporting, track costs seamlessly, and make data-driven decisions. The best part? The software is intuitive, easy to use, and mobile and offline friendly! And with the highest-rated customer service in the industry, you're guaranteed to have a smooth transition, even right before harvest. Learn more: innovint.us Get a demo: innovint.us/request-a-demo/ Join our free winemaking community: innovint.us/join-the-punchdown/   Check out the Fundamentals of Winemaking Made Easy video course  

Tony Lombardi from Lombardi Wines is our guest on California Wine Country with Dan Berger and Daedalus Howell. This is his first time on the show. The winery is located in the Petaluma Gap, which we have described in many recent episodes. This episode from 2018 is about the 3rd anniversary of the Petaluma Gap AVA, We start with Chardonnay, which Dan says is in the mold of Domaine de la Romanée-Conti, which is an estate in Burgundy, in the Côte d’Or region in east-central France. They produce red and white wines of distinction. If you visit DRC, as it is known, they serve the reds first, then the whites. They believe in the richness and the full-bodied character of Le Montrachet. Dan says that this wine from Lombardi wines has that character which makes it an exciting wine.-•• • --- -•• --- .–. .-California Wine Country is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that produce exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference! -•• • --- -•• --- .–. .- The Lombardi Family The Lombardi family has been in Sonoma County since the ’40s. Tony has been a winemaker for 30 years. He grew up in Sebastopol and calls Sonoma County the Garden of Eden. Tony is happy to work with a friend from high school named Mike Sullivan. He got access to a few tons of Chardonnay and Pinot Noir from the Maratella vineyard in the Russian River Valley. Tony only made 8 barrels of this wine. He used one old barrel, seven new ones, and some stainless steel. He fermented different vineyards together, then they went into different barrels. Later he blended them all together. Dan calls it a classic example of a Russian River Valley Chardonnay. It has just a hint of oak. Tony wants the oak to just capture the edges and round it out. You want subtleness and integration, so you you catch a little bit of crème brulée, or lemon curd, or minerality. Dan says, put this wine with the right food and it get better. Tony suggests Dustin Valette’s Scallops en croute. If a Chardonnay is too buttery and oaky, it can overpower the flavors in the food. Dan noticed that Russian River Valley Chardonnay has citrus flavors that contribute to the acidity. It’s something you don’t want to lose in your blending. This vineyard is west of the town of Santa Rosa. It has some inland warmth compared to his place in Petaluma Gap. Next they taste two Pinot Noirs. In Tony’s career he has learned about regions and wines from all over the world. Now he has settled into Chardonnay and Pinot Noir which he likes for their versatility. Every March, he is part of a festival called Pigs and Pinot. Tony can blend a couple of barrels of Gap’s Crown vineyard in with the Russian River Valley fruit. 

Der letzte wilde Fluss Europas – und gleichzeitig eine der vielfältigsten Weinregionen der Welt. Die Loireerstreckt sich über 800 Kilometer, umfasst mehr als 30 Appellationen und bringt alles hervor, was Wein sein kann: Weißwein, Rotwein, Rosé, Schaumwein, Süßwein. Lou und Jonas nehmen euch heute mit auf eine Reise von West nach Ost – vom Atlantik bis in die Touraine. Sechs Weine, sechs Herkünfte, drei Unterregionen. Ihr erfahrt, warum die Loire weltweit das wichtigste Anbaugebiet für gleich drei Rebsorten ist, was es mit den jahrtausendealten Schieferböden im Anjou auf sich hat – und warum ein Crémant de Loire dem Champagner das Wasser reichen kann, ohne das Budget zu sprengen. Mehr Infos zur Region findet ihr unter: https://www.vinsdeloire.fr/en Weine der Woche Heute ausnahmsweise sechs – je einer für jede besprochene Appellation der Loire, von West nach Ost: Philippe de Valois – Crémant de Loire Brut | Crémant de Loire | 70 % Chenin Blanc, 20 % Chardonnay, 10 % Cabernet Franc | Hergestellt nach der traditionellen Methode mit zweiter Gärung in der Flasche. Frisch, elegant, feine Perlage – perfekt als Aperitif oder zu Fisch und Ziegenkäse. Rivière Bellejour – Sauvignon Blanc 2024 | IGP Val de Loire | 100 % Sauvignon Blanc | Zugänglich, aromatisch, modern – sortenrein ausgebaut wie es an der Loire Tradition ist. Der Klassiker zu Ziegenkäse und Spargel. Loïc Mahé – Sables & Schistes 2022 | AOP Savennières | 100 % Chenin Blanc | Sand und Schiefer – der Name verrät alles über den Boden. Chenin Blanc auf über 530 Millionen Jahre altem Urgestein, nirgendwo sonst bringt die Sorte den Boden besser zum Ausdruck als hier im Anjou. Famille Lieubeau – Muscadet Cru Château Thébaud 2021 | AOP Muscadet Sèvre-et-Maine | 100 % Melon Blanc | Einer der Crus Communaux – länger auf der Feinhefe gereift (Sur Lie), mehr Komplexität und Tiefe als man vom Muscadet erwartet. Der perfekte Begleiter zu Austern und Meeresfrüchten. Grand Royal – Grand Royal Rosé 2023 | Rosé de Loire | Cabernet Franc, Grolleau de Tours | Die Loire ist nach der Provence der zweitgrößte Rosé-Produzent Frankreichs – dieser Wein zeigt warum. Frisch und sommerlich, ideal zu Salaten und leichten Vorspeisen. Domaine Olivier – Saint Nicolas de Bourgueil Cuvée Domaine 2023 | AOP Saint-Nicolas-de-Bourgueil | 100 % Cabernet Franc | Cabernet Franc sortenrein – das ist der große Unterschied zum Bordeaux, wo die Sorte immer im Blend verschwindet. Hier bekommt sie ihre eigene Bühne: rund, samtig, mit dem charakteristischen Duft nach roten Beeren und feinen Kräutern. Weinlexikon: S wie Sur Lie Sur Lie bedeutet wörtlich „auf der Hefe" – der Wein bleibt nach der Gärung auf der Feinhefe liegen, anstatt sofort davon getrennt zu werden. Die Hefe gibt dabei Aromen, Textur und Fülle an den Wein ab und wirkt gleichzeitig als natürlicher Oxidationsschutz. Besonders typisch ist das beim Muscadet: Die Weine reifen oft den ganzen Winter über auf der Hefe und werden erst im Frühling abgefüllt. Auf dem Etikett steht dann „Muscadet Sur Lie" – und das bedeutet: frisch, lebendig, mit schöner Textur und manchmal einem ganz leichten Prickeln auf der Zunge. Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet. Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska

On this week's episode of The Wine Makers, we speak to Vine Pair's Winemaker of the year Katy Wilson. Katy is a certified bad ass in the wine industry making wine for Anaba, Reeve, Bloodroot, and her own brand LaRue Wines. Katy grew up with agriculture in her blood, farming walnuts on her family’s farm. After double majoring in Wine & Viticulture and Agricultural Business at Cal Poly, San Luis Obispo, Katy got the winemaking bug traveling the world to make wines with some of the greats. Today we talk about all things carbonic maceration. Katy has been using carbonic maceration to make fresh delicious wines for her clients for years and advised our very own Danielle Langlois with her 2025 Gamay. Katy brought some really cool carbonically made Pinot, Grenache, and Sangiovese wines for us to try, some young, and spicy, and some fresh but subdued with a bit of age. Katy also brought some bottles from her personal label LaRue.  We tasted a coastal, mouth watering, acid-driven 2021 Chardonnay from H. Klopp Vineyards and an elegant and aromatically expressive 2023 Cabernet from Bedrock Vineyards. The Cabernet is from her Charlie LeRue series, a project with her Sommelier husband, David Meneses, and named for her daughter. Katy's wines are elegant and nuanced, expressing a sense of place.  If you have the opportunity to taste any of her wines, you won’t be disappointed. One of those opportunities will be at her yearly LaRue Summer BBQ, where you can taste through her current releases and some special library wines. Get the last few tickets for Katy's Larue Summer BBQ on 8/1 at the link below. https://www.laruewines.com/product/2026-larue-summer-bbq-at-the-farmhouse Find Katy's wines at https://www.laruewines.com, anabawines.com , https://www.reevewines.com and https://www.bloodrootwines.com .  Follow her on Instagram at @laruewines. And don’t miss The Ramble, a charity event put on by Bloodroot Wines happening tonight and  tomorrow 6/5-6/6. Tickets available at https://www.bloodrootramble.com

  The podcast begins with hosts Marcy Gordon and Beth Costa introducing the episode and thank their sponsor, Ron Rubin and River Road Family Vineyards for supporting the show (0:10-0:48). They welcome guest Bret Munsell of Munsell Vineyards, a family friend with deep ties to the Alexander Valley wine community (0:49-1:15). Bret shares his family's 150-year farming legacy in Alexander Valley, starting with his great-great-grandfathers in the 1870s and 1880s, who initially focused on vineyards and wineries before diversifying into crops like prunes, hops, and dairy. By 1972, the family transitioned entirely to wine grapes (1:15-2:57). Bret discusses his journey, including studying business at UC Davis and working in agricultural finance before joining the family business. He credits his banking experience with giving him valuable insights into production and finances, which he applies to their vineyard operations (3:03-4:27). Bret reflects on the importance of instilling a love for the land in his children, emphasizing the value of community and stewardship (4:36-5:14). He shares how his family celebrated their 150th anniversary with a community-focused event, highlighting the joy of bringing people together (7:12-8:03). The conversation shifts to the growth of their business, which now includes managing 400 acres of their own vineyards and an additional 400 acres for clients. Bret credits his wife for pushing the family to start making wine in 2006, beginning with Chardonnay and Cabernet. They later expanded to Zinfandel, Sauvignon Blanc, Rosé, and Petit Verdot, with their Zinfandel earning double gold awards in competitions (9:11-14:34). Bret explains their unique approach to wine sales, focusing on private tastings in the vineyards rather than a traditional tasting room, allowing guests to connect with the land (15:01-16:09). Bret recounts his early experiences working in the vineyards as a child, learning the value of hard work and responsibility. He shares how his daughters and nieces have also participated in vineyard work, gaining an appreciation for the effort involved (17:12-18:06, 32:11-33:10). He reflects on his passion for farming and the wine grape industry, describing it as the perfect blend of hard work and beauty, with Sonoma County offering unparalleled diversity and vistas (21:14-23:00). As the current chair of the Sonoma County Wine Growers Commission, Bret discusses the organization's role in marketing Sonoma County wine grapes and supporting vineyard workers through programs like the Leadership Academy (23:46-25:06). He highlights the importance of balancing work, family, and community involvement, sharing his family's participation in 4-H and FFA activities (25:48-26:26). Bret also talks about his hobbies, including gardening, hunting, and spending time at a family cabin, which provide a welcome escape from his busy schedule (34:39-36:00). The episode concludes with Bret reflecting on the enduring legacy of wine grapes in Alexander Valley, the challenges and changes in the industry, and his deep connection to the land. He encourages listeners to visit Munsell Vineyards for a unique tasting experience and to watch a heartfelt video celebrating their 150th anniversary, which captures the spirit of their family and agricultural heritage (37:22-41:08).   We're excited to share this video of the Munsell Family legacy.  What an honor.  150 Year Celebration

Travels With Randy Summer Of '26 Episode 2 is here! The Oregon Coast  Randy's Travel and Health Routine Randy and Bubba discussed Randy's routine while traveling in Washington, including his daily visits to Starbucks and his property maintenance activities. Randy shared that he has lost nearly 20 pounds by eating only twice daily (at 9 AM and 2 PM) with under 1,500 calories, and his goal is to live to at least 90 years old to match his father's age at death. The conversation touched on health and aging, including discussions about maintaining mental faculties and the appearance of older actors in media. Aging, Stunts, and Road Trip Bubba and Randy discussed memory lapses associated with aging, followed by a conversation about Tom Cruise's physical stunts at his age. The discussion then shifted to Randy's current road trip along Highway 101, where he shared his observations about the Oregon coast, including its long beaches and sand dunes, particularly in the Bandon area. Highway 101 Coastal Route Challenges Randy discussed the historical context of Highway 101, which was built in the 1920s-1930s around the same time as Route 66, and described how sand dunes are encroaching on the road in some sections. He explained the challenges of driving along the Oregon coast, including erosion, rockslides, and rough road conditions that require careful driving at lower speeds. Randy shared that this was his first successful attempt at completing the entire coastal route in four years, as previous attempts were hampered by storms and road closures. Oregon Travel Exploration Highlights Randy shared details about their recent trip through Oregon, describing how they slowed down their typical fast travel style to explore small towns and experience local attractions. They visited several lighthouses including Heiseta Head Lighthouse, stayed at a Harvest Host location at a cheese farm in Tillamook, and tried sparkling Chardonnay wine for the first time. Randy explained their approach of using meal times as a guide to find popular local restaurants and making use of free overnight stays at businesses like wineries through the Harvest Host program. Oregon Coast Travel and Photography Randy discussed his recent trip along the Oregon coast, describing the distinctive characteristics of West Coast beaches including rocky terrain, driftwood, and tide pools. He compared the coastal development to Route 66, noting that the Oregon coast road has consistent demand due to its proximity to major population centers like Portland and Salem, resulting in more homes for rent rather than the motel-heavy development seen on Route 66. Randy also shared his approach to photography, explaining how they use AI to remove unwanted elements from photos, particularly power lines and people, while emphasizing the ethical importance of disclosing when AI modifications are made to images. AI Tools and Travel Discussion The participants discussed their use of AI tools, particularly Beth (an AI assistant) and ChatGPT, with Randy explaining he primarily uses Beth for questions while traveling and recently started using ChatGPT's image editing features. They had an extended conversation about Route 66, including details about Ted Drewes custard shop in St. Louis and the history of Highway 101 in Oregon, which was completed in 1936. The discussion concluded with Randy sharing his positive experiences visiting Newport on the Oregon coast, describing its various attractions including lighthouses, wildlife, and restaurants. US Road Trip Recommendations Randy shared recommendations for road trips in the United States, highlighting the Pacific coast route as their top choice due to its beauty, while Route 66 holds personal significance. He discussed driving conditions along the coast, including winding roads and the need for flat terrain for data center construction. The conversation also touched on recent stock market gains in AI-related companies like Dell and AMD, with Randy noting that while consumer AI applications may not generate significant revenue, the technology is creating efficiency and job opportunities rather than replacing them. Future Travel Planning Discussion Bubba and Randy discussed their recent travels and plans for future trips. Randy shared details about his upcoming road trips, including a planned journey along Highway 2 and a potential ferry trip to Alaska. They also talked about the upcoming centennial celebration of Route 66 and Randy's plans to travel it again in September. The conversation included recommendations for visiting the Oregon coast and the Columbia River area. SO. MANY. PHOTOS - Come join the conversation on Facebook with our 33,000 friends! https://www.facebook.com/travelswithrandypodcast Have a great idea for the guys?  Want to sponsor us?  Want us to sell something National Park or Route 66 related? Want to be a guest? Want to pay for both of us to go to Alaska? Want me to stop asking questions?   bubba@travelswithrandypodcast.com !!

Dry July, No Drama: Daily Tips for a Take It or Leave It Relationship With Alcohol Episode 3: The One Thing That Makes Dry July Actually Work - Especially If You Have ADHD Just don't drink for 30 days. That's it. Just one thing. Don't try - as we ADHDers are prone to do - to also get fit, go FODMAP or vegan, and declutter the house. It's too much restriction and you will come undone. For those of us who are demand avoidant or prone to black-and-white perfectionist thinking, piling on extra rules will push us straight into a nervous system safety response - and we'll be pouring a glass of Chardonnay before our conscious brain has time to remind us we are taking a break. Your permission list for the next 30 days: The comfort food The rest The social media and the Netflix binge The care you would give a sick child Nothing else matters but your firm no for 30 days. And if you have a slip-up? A data point is just a sign that your body hasn't learnt how to manage something yet. Treat it with curiosity, not judgement - there is so much to learn from that. A maybe is always a yes. One thing. That's all. This episode is part of Dry July, No Drama - a daily MidlifeAF podcast mini series with tips for cutting back on alcohol without willpower, labels or forever. My free resources below will help you prepare for and get the most out of your break. See links below: FREE TOOLS - four beautiful resources to help you drink less and feel fabulous: 7 Steps to Take Back Control of Alcohol - the exact steps I took when I started out on this journey nearly five years ago. hoperisingcoaching.com/7-steps Awareness Worksheets - if you do nothing else, working through the answers to these questions will change your relationship with alcohol for the better. hoperisingcoaching.com/awareness-worksheets-opt-in Your North Star Visualisation - stops your brain freaking out about doing something unfamiliar. hoperisingcoaching.com/northstarvisualisation Grounding Meditation - you know that feeling when you have a drink and the body goes "aaaaaaaahhhhhhh" and everything seems to relax? What the body really needs is to ground - to come back home to self, and for self to feel lovely. That is what we work on in my live programs. We start every session with a grounding and connect with ourselves to find out what our body really needs when it thinks it wants to drink. hoperisingcoaching.com/grounding READY TO GO DEEPER? Ready to make alcohol a non-issue? Watch my free one-hour masterclass: 5 Surprising Ways Taking a Break from Booze Can Be Effortless and Change Your Life. One hour. Five shifts. Your take it or leave it relationship with alcohol starts here. WATCH NOW FOR FREE: hoperisingcoaching.com/masterclass Are you tired of the mental back-and-forth about drinking? I am running a FREE 3-Day Alcohol Reset on 23, 24 and 25 June, 7pm Melb/Syd (replays available). No willpower talk. No abstinence pressure. You can even drink while you do it. A judgement-free space to learn the tools to step into a take it or leave it relationship with alcohol. REGISTER FREE: hoperisingcoaching.com/3-day-reset Want a take it or leave it relationship with alcohol? Want to stop all the "will I, won't I" internal conflict around wine? I am running the Great Aussie Alcohol Experiment LIVE from Wednesday 1 July. 30 days. Small group coaching. Only 25 spots. Small, intimate and private. Rewire your brain and nervous system so you no longer have to reach for a glass to quieten your busy brain, calm your overwhelmed soul or socialise when your social battery is spent. Early bird pricing open now - $500 off the full price, plus two 1:1 counselling sessions with me and 3 webinars included (worth +$1,000). We won't run this live again until October. YOUR NEXT RIGHT MOVE STARTS HERE: hoperisingcoaching.com/the_great_aussie_alcohol_experiment Change happens in a moment, my friends - the preparation for change takes a little bit of time. Take the time. You will be amazed at the difference it makes.

Discover how the wealthy legally minimize taxes and build massive wealth using strategies most Americans were never taught. In this eye-opening episode, we break down the “Buy, Borrow, Die” approach and reveal how you can grow assets without constantly paying taxes. If you're tired of working harder just to give more away, this could completely change how you think about money.Https://ThePerfectPortfolio.comNOTE: This information is for educational and investigative purposes.-------------------------Check out all of our vendors at: https://patriotswithgrit.com/patriot-partners/SPONSORS FOR THIS VIDEOGold, Silver and Precious Metalshttps://NobleGoldInvestments.com/GRIT❤️ Cardio Miracle – One Drink. Endless Benefits.Feel steady energy, sharper clarity, and stronger resilience every day.Own your freedom in health & experience the full power your body was designed for.

In this episode of Eat Sleep Wine Repeat, Janina sits down with Max Riedel of Riedel Glassware to explore one of the most debated topics in wine education and wine tasting: does the shape of a wine glass really change the way wine tastes? From the science behind bowl size, rim diameter and aroma delivery to grape-specific wine glasses, decanters and the evolution of modern wine styles, Max shares insights from the Riedel family's glassmaking tradition dating back to 1756. Together, they discuss how different wine regions, wine grapes and winemaking approaches influence glass design, why varieties such as Pinot Noir and Chardonnay require different shapes, and how wine lovers can improve their wine appreciation through simple tasting experiments. The conversation also explores decanting wine, collecting fine wine, memorable bottles, and the changing landscape of global wine culture. Whether you're passionate about wine education, curious about the impact of glassware on sensory perception, or simply looking to learn about wine and deepen your understanding of wine, this wine podcast episode is packed with practical insights, expert advice and fascinating stories from one of the most influential names in the wine world. 03:06 – Demystifying wine glasses — why aesthetics and weight matter less than functionality and sensory performance. 05:07 – The science behind glass shape — bowl size, rim diameter and how they influence aroma and flavour perception. 08:53 – Developing glasses for different wine regions — how feedback from winemakers shapes future designs. 10:56 – Why the right glass matters — Max explains the famous Riedel tasting experience comparing wines in different Riedel Veloce glasses. 13:31 – Chardonnay vs Pinot Noir glasses — why one Burgundy glass is not enough for two very different wine grapes. 16:38 – Growing up in the Riedel family — glassmaking history, storytelling and a family business dating back to 1756. 19:13 – Inside Max's cellar — collecting wines, buying en primeur and the excitement of aging bottles over time. 20:42 – How many bottles are in Max Riedel's cellar? A glimpse into a serious wine collection. 21:30 – Family memories in wine — wedding wines, children's vintages and a remarkable bottle dating back to 1756. 23:13 – Decanters explained — sediment, aeration and why decanting is about more than just old wines. 24:59 – Choosing a favourite decanter — Max discusses the iconic Riedel Amadeo Decanter and its connection to Wolfgang Amadeus Mozart. 27:00 – How to clean a decanter properly — simple maintenance tips for keeping crystal glassware spotless. 29:43 – Wine regions that inspire Max — from Austria and Alsace to the future of German Riesling. 32:23 – Why Pinot Noir is so challenging — regional differences, minerality and the need for highly specific glass shapes. 33:55 – Choosing a Riedel range — from machine-made collections to handmade lines such as Fatto A Mano and Manufaktur.  36:09 – Sunday Wine Fun Day — family adventures, social media fame and opening great wines in unusual places. 38:07 – The oldest wine Max has tasted — an extraordinary blind tasting of an 1865 Bordeaux. 39:15 – The largest bottle Max has opened — sharing wine from an 18-litre bottle and the challenges that come with it. 40:24 – The wine grape that continues to surprise him — why Grüner Veltliner deserves more attention from wine lovers. 42:05 – Upcoming RIEDEL experiences — Max shares details about future tastings and wine glass events across the UK. 

DIMANCHE 31 MAI 2026Thierry Bellicaud - Maison Jean Loron (Beaujolais)Fondée en 1711, la Maison Jean Loron est une référence historique du Beaujolais et du Mâconnais, portée par plus de trois siècles de savoir-faire. Son vignoble de 220 ha révèle la diversité des terroirs et sublime l'élégance du Gamay Noir et la finesse du Chardonnay. Engagée dans une viticulture durable, dont une partie en bio, la maison signe des vins authentiques, équilibrés et fidèles à leur origine.Yves Borel - Cave de Saint-Chinian (Languedoc)Au cœur du vignoble languedocien, la Cave de Saint-Chinian incarne l'esprit coopératif et l'excellence d'une appellation aux terroirs riches et variés. Elle élabore des vins rouges, blancs et rosés issus de cépages emblématiques comme la Syrah, le Grenache et le Carignan, sur des sols de schistes, calcaires et grès. Engagée dans une viticulture durable, la cave signe des cuvées authentiques, structurées et expressives, reflet fidèle de Saint-Chinian.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

SAMEDI 30 MAI 2026 Céline et Frédéric Gueguen - Domaine Céline & Frédéric Gueguen (Bourgogne)Ancré au cœur de Chablis, le Domaine Céline & Frédéric Gueguen incarne une nouvelle génération de vignerons passionnés, alliant héritage familial et innovation. Fondé en 2013, il s'étend sur près de 50 hectares entre Chablis et l'Auxerrois, où le Chardonnay exprime toute la richesse des terroirs kimméridgiens. Engagé en viticulture durable (HVE), le domaine élabore des vins élégants, précis et authentiques, reflets fidèles de leur terroir.Anatole de La Brosse - Domaine Patrick Baudouin (Val de Loire)Au cœur de l'Anjou Noir, le Domaine Patrick Baudouin révèle toute la richesse du Chenin sur des terroirs de schistes et de roches anciennes. Il élabore des vins précis et profonds, portés par une belle tension minérale et une forte identité de terroir. Engagé dans une viticulture respectueuse du vivant, le domaine signe des cuvées authentiques et vibrantes du Val de Loire.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Is marijuana really safe — or have we been sold a dangerous lie? Sue Homola and Dr. Raymond Wiggins expose the shocking truth about today's high-potency marijuana, mental health risks, addiction, psychosis, and what every parent must know before it's too late.https://www.suehomola.comLinkedIn.com/Sue HomolaFacebook.com/SueHomolahttps://Drwiggins.comfacebook.com/drwigginsinstagram.com/rwiggins68LinkedIn.com/in/raymond-wiggins-2a9a9169/X.com/rlwigginsTikTok.com/@drrwigginsYouTube.com/@drwigginsNOTE: This information is for educational and investigative purposes.-------------------------Check out all of our vendors at: https://patriotswithgrit.com/patriot-partners/SPONSORS FOR THIS VIDEOGold, Silver and Precious Metalshttps://NobleGoldInvestments.com/GRIT❤️ Cardio Miracle – One Drink. Endless Benefits.Feel steady energy, sharper clarity, and stronger resilience every day.Own your freedom in health & experience the full power your body was designed for.

Matt Taylor, owner of Matt Taylor Wines, is our guest today on California Wine Country with Dan Berger and Daedalus Howell. This is his first time on the show. Dan Berger did talk a little about Chenin Blanc in this recent episode. On April 30 this year, Matt Taylor was the subject of a feature story in the New York Times. Chenin Blanc is coming back. It was popular in the 1970s. It was sometimes a sweet wine, but it can be dry. Today winemakers prefer to make dry Chenin Blanc and Dan approves. Matt has brought the first bottling of Chenin Blanc from the Mammoth Rock vineyard on the Sonoma Coast. ••••• California Wine Country is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that produce exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference!  ••••• Chenin Blanc was sweet for centuries even in the Loire Valley. People are making it dry only in this century. Matt works with Pinot Noir and Chardonnay on the Sonoma Coast. But in 2016 he tasted a Chenin Blanc and that was a revelation. It put him on a path to the Loire Valley. He brought some budwood back and planted a vineyard in Sonoma Coast about 10 years ago. (That’s why it’s known as the Samsonite Clone.) This is the first bottling of that wine and Dan thinks it is spectacular. Chenin Blanc Then and Now Why was Chenin Blanc always a sweet wine? Dan explains that decades ago, nobody had invented a filter that was tight enough to get rid of all the sugar and yeast. It wasn’t until 1943 that the filter was invented and 1947 before it was applied to the wine. Now we have been making dry Chenin Blanc that has personality, terroir and depth from aging in barrels. This is everything Chenin Blanc could have been but never was. This wine is soft in the aftertaste but not sweet. The pH is about 3 and 12.2% alcohol. 2023 was a long season. He picked in late October or November. In 30 minutes after breathing, it will transform. There is a brightness to the wine that pairs with oysters and abalone. Dan says that Matt took a risk when he put Chenin Blanc in this place, because it is so cold is hard to get the grapes to ripen. You have to push Chenin Blanc to its limits in a cold climate. Matt Taylor pours a tasting in the Loire Valley every year or two. Sometimes the wines don’t travel so well, so having this high caliber domestic production is an advantage for us here. 

Send us Fan MailAndre Goichot Saint-Véran Chardonnay 2024Check out www.cheapwinefinder.com for a quick introduction into what a French negotiant is.This is a Burgundian Chardonnay at value prices.It is an impressive sip, that will rest your California wine palate.Costco has it for $12.99, but it drinks more expensive.This is a quality Chardonnay!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Discover why California Chardonnay is one of the most talked-about wines in the world—and why it shouldn't be so polarizing. In this episode of The Wine CEO Podcast, I sit down with Richie Allen of Rombauer Vineyards to break down what truly makes great wine: the right grapes grown in the right place. Richie shares his winemaking philosophy around typicity of region, explaining why understanding where grapes are grown is the key to producing exceptional wines. We also dive into the story behind Rombauer's iconic Carneros Chardonnay, explore why California Chardonnay has become so polarizing (and why it deserves a second chance!), and discuss how fear of failure shaped Richie's early career—and ultimately helped him succeed. Whether you're a seasoned wine lover or just getting started, this episode will help you better understand California wine, Chardonnay styles, and how to confidently choose wines you'll love.

Kevin Bersofsky, owner of Montagne Russe wines, is back on California Wine Country with Dan Berger and Daedalus Howell. He has been on the show before, the last time was this episode in 2024. Kevin has brought a French style sparkling Rosé. Dan likes this sparkling Rosé because it is dry. This is a 2022, 85% Pinot Noir and 15% Chard, Keller estate Petaluma Gap fruit. Kevin is very light with the dosage, 2.5 grams, here. It’s like lemons and lemonade. A little sugar makes it drinkable. 2022 was a hot year, but Kevin says there are wines before the heat, and after the heat, a tale of two completely different vintages. This was picked before the heat. Kevin calls the Petaluma Gap a sort of mini-San Francisco. At about five o’clock, a coastal breeze comes in. The effects are well known. First, the wind slows the maturation of the grape. Also, the wind stops the photosynthesis of the leaves. This favors thicker skins and color. It also keeps the acid levels up.++++++California Wine Country is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that produce exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference! ++++++ Kevin says he waits for acidity to come down before sugars get too high. In other places, you reach sugar maturity and acid maturity at the same time. Kevin picks on 3 criteria. Flavor is first. He can taste and predict Brix. When he tastes something, he knows. He has a flavor catalog in mind. For example, the Roberts Road vineyard, he has flavor criteria, and he knows what he wants. Dan says California can have fruit, acid and body without having to sacrifice one. Greg Jones is a meteorologist and Oregon farmer, who runs a weather forecast site. Visit the Abacela winery website. Too much oak. Chardonnay in California usually has too much oak. Kevin’s Montagne Russe Chardonnay is different. It has a bit of lemon oil and tropical fruit. But the acid is holding everything together. 2023 was a cold year. He did half ML on this wine. They use Puncheon barrels, which are 2.2 times larger than regular barrels. That puts less oak per unit of volume, onto the wine. Next, they taste a 2022 Pinot Noir with spectacular color. 2022 was a difficult vintage. The fruit came from the Sangiacomo family vineyard. Dan says the grower gets credit. When you pay premium prices for fruit, you also get the grower’s expertise and personal care. Dan finds this wine faintly rustic, as opposed to the bright cherry and berry. It’s a different kind of Pinot Noir. Petaluma Gap always delivers because it has more than just cold climate. It is more subtle and has more character. When Kevin has picked, he asks around to see who else has picked. Sometimes he’s the first. Gary Farrell would often pick early too and made great wine. +++++ On June 9 at 6 pm, the Healdsburg Wine Library is opening the new Millie Howie Memorial Garden and Patio. It’s free to the public and tickets are available at the Healdsburg Wine Library events page. +++++ The last wine is the Syrah. They have 23 bottles left. 2022 Petaluma Gap Syrah from Keller Estate. The Keller estate had some extra Syrah and Viognier that they offered to him. “Co-fermentation time!” says Dan. They put it all together, 100% whole cluster, 9% Viognier. It spent the final 8 months in stainless steel. He created an entirely different label for it. It came alive after a year in bottle. Dan says that this one “identifies” Syrah, which is meaty in a fruit sense, it’s not gamey. The Wind to Wine Festival is coming, October 17, 2026. Start planning now! 

As one of the winners of the infamous 1976 Judgement of Paris, Chateau Montelena has a rich history to be proud of. To optimize that legacy, Montelena's President and Winemaker Matt Crafton has been embarking on more of a luxury strategy for the brand, reducing grocery and chain presence and working towards pricing growth over volume. With the 50th anniversary of the Judgement in Paris and the wine market in extreme flux, Montelena is doubling down on the values that made it victorious. Detailed Show Notes: Matt's background: wine production for 23 years, Economics degree, started at Montelena in 2008Chateau Montelena overviewFounded 1882 in Calistoga, NapaShut down during Prohibition, resurrected in 1972 by Barrett familyFamous for 1973 Chardonnay which won the 1976 Judgement of Paris tasting (50th anniversary in 2026)Mostly produces Cabernet Sauvignon and ChardonnayProduces ~35k cases/yearMajority of $ DTC, volume is wholesaleExport not big, focus of growth last 2-3 yearsA full-time sales team not viable, so moved to partnership with Wilson Daniels as national sales agent beginning Jan 2026Has a Director of National SalesDistributes to all 50 statesTraditionally skewed off-premise, moving more to on-premise; old agency went a lot of chain retailKPIs from 30-40% on-premise to 60-70% on-premise; get out of grocery and be allocated in chain retailWants to use wholesale to build status, get in the right accounts (not necessarily 3 Michelin star restaurants - they don't move many bottles)Found retail accounts not holding price which would make restaurants and DTC members not buy the winesJudgement of Paris story usageUse social media to get the story to end consumersDavid over Goliath story resonates with peopleNeed to discuss how Montelena still upkeeps the principles and values that led to the winKeeping the story fresh requires mapping today's actions (e.g. - large replant underway) to the original values (e.g. - curiosity, taking risk)Wine critic influence has waned over last 15-20 years, but scores still have a big impact to certain types of buyersImportant to understand the ripple effects of wholesale decisionsTools to navigate wholesale - pricing, mapping market allocations to market potentialManaging distributors - need to build direct relationships, get people out to the winery to see and feel the brandRelationships critical to navigating a challenging wine marketGoal is to grow through price, not volume Hosted on Acast. See acast.com/privacy for more information.

FULL SHOW : Head Honcho of the NRL Peter V'Landys chats all things State of Origin and wants the show to head to Vegas, we wanna know your thoughts about James Hird wanting to coach Essendon. Keli Holiday stops by the studio to chat all things Canberra, Frankston and what happened at the US boarder. We'll hear your Merc In The Morning calls and What The F#@k gets a run. Catch Mick in the Morning, with Roo, Titus & Rosie LIVE from 6-9am weekdays on 105.1 Triple M Melbourne or via the LiSTNR app. Mick In The Morning Instagram: https://www.instagram.com/molloy Triple M Melbourne Instagram: https://www.instagram.com/triplemmelbSee omnystudio.com/listener for privacy information.

Text the ShowAdelaide Hills offers ideal sites for Sauvignon Blanc, Chardonnay, and Pinot Noir. It reinforces that South Australia is quite diverse, with a wine style for everyone. Invest 10 minutes to remind yourself why it is important to buy and sell the wines of Adelaide Hills.ExploreShaw + Smith

We KNOW you are curious! No matter what you think about Trader Joe's Two Buck Chuck, AKA Charles Shaw wine, you want to know. If you love Two Buck Chuck or have been avoiding it like the plague. If you drank it in college but now wonder if your tastes have changed. Or, if you are trying to elevate your wine game and want to see if you should bother. We know you have questions and feelings. And we want you to work out those feelings and get those questions answered. So, on your behalf, we put together the most objective, unbiased, and honest tasting and review of Two Buck Chuck that we could. And guess what?!? We were more than a little surprised by what we found. We're not going to spoil it for you in this description. That would be silly! But we are going to tease you with this  . . . we may not have rated it what you think we would rate it. Intrigued?!? Then listen in! Wines reviewed in this episode: 2023 Charles Shaw Chardonnay, 2023 Charles Shaw Cabernet SauvignonSend 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

Five clones. One vineyard. Endless complexity. Ian Quinn of Two Terraces in Hawkes Bay explains why he grows five different Chardonnay clones and what each one contributes to the final wine.

On this episode of Wine Crush Podcast, we explore two wineries redefining what Oregon wine can look and feel like through entirely different lenses.We first head to Balsall Creek, a family-owned winery nestled in the Chehalem Mountains AVA just north of the Dundee Hills. Founded by Jon and Lesli Owens, whose Oregon roots stretch back to the 1850 Oregon Trail era, Balsall Creek combines deep agricultural heritage with a modern vision for luxury Willamette Valley wine. Their estate vineyard is LIVE Certified, Salmon Safe Certified, dry-farmed, hand-harvested and powered with a strong sustainability mission. Alongside Pinot Noir and Chardonnay, they are also producing exciting varietals including Gamay Noir, Sauvignon Blanc, Aligoté and Pinot Meunier with an eye toward true Champagne-style sparkling wines. (Balsall Creek)Then we shift gears with Henderson Avenue Wine and founder Tiquette Bramlett, one of the most impactful voices in modern Oregon wine. Henderson Avenue is built around accessibility, storytelling, music, culture and community, creating wines meant to bring people together rather than intimidate them. Tiquette also continues to shape the industry through leadership roles, nonprofit advocacy and mentorship focused on diversity and inclusion within wine. (Henderson Ave)This episode is a conversation about legacy, innovation, authenticity and the many ways wine can create connection.Listen now on all major podcast platforms

On this episode of Wine Crush Podcast, we explore two wineries redefining what Oregon wine can look and feel like through entirely different lenses.We first head to Balsall Creek, a family-owned winery nestled in the Chehalem Mountains AVA just north of the Dundee Hills. Founded by Jon and Lesli Owens, whose Oregon roots stretch back to the 1850 Oregon Trail era, Balsall Creek combines deep agricultural heritage with a modern vision for luxury Willamette Valley wine. Their estate vineyard is LIVE Certified, Salmon Safe Certified, dry-farmed, hand-harvested and powered with a strong sustainability mission. Alongside Pinot Noir and Chardonnay, they are also producing exciting varietals including Gamay Noir, Sauvignon Blanc, Aligoté and Pinot Meunier with an eye toward true Champagne-style sparkling wines. (Balsall Creek)Then we shift gears with Henderson Avenue Wine and founder Tiquette Bramlett, one of the most impactful voices in modern Oregon wine. Henderson Avenue is built around accessibility, storytelling, music, culture and community, creating wines meant to bring people together rather than intimidate them. Tiquette also continues to shape the industry through leadership roles, nonprofit advocacy and mentorship focused on diversity and inclusion within wine. (Henderson Ave)This episode is a conversation about legacy, innovation, authenticity and the many ways wine can create connection.Listen now on all major podcast platforms

Why are massive AI data centers suddenly appearing all across America — especially in small towns? Patriots With Grit investigates the secrecy, tax abatements, government deals, surveillance concerns, and lack of transparency surrounding the explosive growth of data centers in Missouri and across the Midwest. Researcher Jen Bishop joins us to expose what local citizens are not being told.Keep up with Jen and her work here:https://www.facebook.com/share/g/1FWmUHiPTW/?mibextid=wwXIfrNOTE: This information is for educational and investigative purposes.-------------------------Check out all of our vendors at: https://patriotswithgrit.com/patriot-partners/SPONSORS FOR THIS VIDEOGold, Silver and Precious Metalshttps://NobleGoldInvestments.com/GRIT❤️ Cardio Miracle – One Drink. Endless Benefits.Feel steady energy, sharper clarity, and stronger resilience every day.Own your freedom in health & experience the full power your body was designed for.

In this show rather than one wine legend, I talk about a team of people who saved the wine world from The Great French Wine Blight of the 1860s – 1890s, which turned out to be caused a destructive, insect called phylloxera that came to Europe on American grapevines. I discuss the contributions of eight people who worked together and across continents to collectively save the European grapevine, Vitis vinifera, from extinction. Today, we drink Pinot Noir, Cabernet, Chardonnay, Riesling, and Syrah all because of the efforts of these people. This podcast is the story of what they did and how they did it.   I discuss the contributions of: Jules-Émile Planchon Gaston Bazille CV Riley Hermann Jaeger George Hussman TV Munson Leo Laliman Pierra Viala All played key roles in identifying the cause of vine death in France, and finding the solutions that would work best.    This is an important story of wine legends all wine lovers should know about! Enjoy!      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!    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    

Text us your wine questions, craziest wine experiences, or if you just have a comment for us. . Two wineries, both alike in dignity,In fair Okanagan, where we lay our scene,From ancient ground break to new maturity,Where civil grapes make civil presses unclean.Where are we going with this Shakespearean dibble dabble? Jesse and Luke are joined by special guest Jennifer Tocher with a very unique blind tasting of two wines made from the same Washington vineyard by two different Okanagan wineries. Will the wine making techniques alter the terroir's tale? Will they make us say, "Oh!" or else it be a tale of woe?Welcome to the Sipsters Podcast! Thank you for listening to the Sipster's Podcast. Find us online at sipsters.ca. Support the showPurchase copies of “The Sipsters Pocket Guides” here!Support Sipsters by subscribing!Contact me at sipsterswinepodcast@gmail.com!Read Sipster's ICONS (Because sometimes more IS more.)Find me online at sipsters.ca or lukewhittall.comThanks again for listening!

On today's episode we talked about a wine bottle incident, prison photos and more!See omnystudio.com/listener for privacy information.

Is everything we're watching actually real… or part of a much bigger plan?In this explosive episode of Patriots With Grit, we sit down with Special Guest Jon Dowling to break down the chaos happening across the globe — from rising geopolitical tensions to economic uncertainty — and ask the question few are willing to consider:Is it all a script?We dive into:The growing confusion surrounding Trump's recent actionsGlobal conflicts and what they could really meanThe future of the U.S. economy and financial systemPrecious metals, currency shifts, and what could be coming nextWhy more people are questioning the narrative than ever beforeIf you've been feeling like something doesn't add up… you're not alone.This episode connects the dots and challenges you to think deeper about what's really happening behind the scenes.

Sutter Home Chardonnay surprised the crew by being less offensive than expected, but the real shock was how little separation there was between a $9 1.5L bottle and the $15.99 Olema California Chardonnay. The episode dives into why Chardonnay gets such a bad reputation, how oak and climate shape the wine, and why people shouldn't give up on the grape after one bad experience.Featured wines:Sutter Home Chardonnay, California, 13.1% ABV, $7Olema California Chardonnay 2024, 13.8% ABV, $15.99The crew also crowns a winner of the “Drink This, Not That” challenge and debates whether popular budget wines deserve all the hate they get.Subscribe for weekly wine conversations.Support the show and help keep the wine flowing!Buy us a glass!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://buymeacoffee.com/cheers3⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://stopwastingyourwine.com/⁠⁠⁠⁠⁠Chapters00:00 - Intro and Challenge Recap01:18 - Todays Wine09:37 - First Impressions of Sutter Home Chardonnay18:14 - First Impressions of Olema Chardonnay23:24 - Why Chardonnay Is So Divisive31:44 - Exploring Chardonnay Styles Around the World34:14 - Revisiting the Olema After It Opens Up35:22 - Review and Final Thoughts40:13 - Deciding the Drink This, Not That Winner47:26 - Upcoming Napa Wine Company Episodes48:08 - Where to Follow the Show

After his time in Oregon's Willamette Valley, Zach poses a question to Adam and Joanna: is there a real market for domestic sparkling wine, particularly wine that aims to be priced close to Champagne. Can a region well-known for Pinot Noir, and increasingly Chardonnay, parlay that into demand for bubbles, or do you need to be price-competitive with Prosecco to stand a chance?Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is drinking: 2024 Remy Wines DolcettoJoanna is drinking: Widow Jane 10 Year Tequila Ocho Cask Finish BourbonAdam is drinking: Castello di Verduno PelavergaInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Buckle up, we're heading back out into wine country, this time to the intriguing Adelaide Hills wine region in South Australia. It gets talked about a lot - but what's it really all about?Is it all about piercing, textural Chardonnay? Or fine sparkling wine? What about the perfumed Pinot Noir, the scented Shiraz..? And let's not forget the likes of Gruner Veltliner, Nebbiolo, Gamay, Barbera, Riesling, Sauvignon Blanc and all those natural wines. There's a real buzz around the Adelaide Hills - but how to get our heads round it all?!Happily, we have some brilliant guides in the shape of Brian Croser (Tapanappa), David LeMire MW (Shaw + Smith), Emma Wood (Wirra Wirra), Kelly Wellington (Hahndorf Hill), Liam Van Pelt (Ashton Hills), Peter Saturno (Longview) and Xavier Bizot (Daosa/Tapanappa). (Thanks also to the Adelaide Hills Wine Region for making this sponsored episode happen and giving us access to such great producers.) They talk us through things like altitude, rain, field blends, magic, wine tourism, French arrogance, organics and 'thoughtful' wines. There's even the odd bold claim (about Chardonnay) and intriguing revelation of a long-held secret (a 'subterfuge story' no less!) Oh, and we touch on why, 'people don't want to drink like their dads.'Thanks for tuning in. We love to hear from you so please do get in touch! Send us a voice message via Speakpipe. Or you can find all details from this episode, including maps and wine recommendations, on our website: Show notes for Wine Blast S7 E27 - Adelaide Hills: Lofty AmbitionsTo support the show, enjoy subscriber-only bonus content and discount benefits, access our full archive and get every episode before it goes on free release, subscribe to Wine Blast PLUS at wineblast.co.ukInstagram: @susieandpeter

DIMANCHE 17 MAI 2026Lucie Charrier - Domaine du Moulié (Sud-Ouest)Entre Madiran et Pacherenc du Vic-Bilh, le Domaine du Moulié est un vignoble familial fondé en 1920 et aujourd'hui porté par Michèle et Lucie Charrier. Sur 16,5 ha en agriculture biologique et certifiés HVE, il cultive un terroir vivant où le Tannat et les blancs du Sud-Ouest expriment toute leur richesse. Alliant précision en cave, respect du vivant et ouverture à l'œnotourisme, le domaine signe des vins authentiques et engagés.Christine Sévillano - Champagne Piot-Sévillano (Champagne)Au cœur de la Vallée de la Marne, Champagne Piot-Sévillano perpétue une tradition familiale transmise depuis dix générations, aujourd'hui portée par Christine Sévillano.Sur 8 ha de coteaux à Vincelles, Meunier, Pinot Noir et Chardonnay donnent naissance à des champagnes fruités et harmonieux, issus d'une viticulture biologique et certifiée HVE. Entre modernité, respect du terroir et accueil œnotouristique, la maison propose des cuvées authentiques et une immersion dans son univers.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Don Chigazola is back with Chigazola Merchants French wines on California Wine Country with Dan Berger and Daedalus Howell. Don Chigazola receives the first Golden Corkscrew with a fanfare for brass orchestra, for being a guest ten times on CWC. The last time Don Chigazola was on CWC was this episode last January, with a selection of wines he imports from Italy. Today, we will taste Chigazola Merchants French wines, which Don has just begun to import. These wines come from a vineyard and winery called Domaine Tour Campanets, located about an hour north of Aix en Provence in a village called Les Puys. Don has brought five bottles, two whites, two Rosés and one red blend. The winemaker is Emanuelle Baude, the daughter of the family that bought the property decades ago. The first is a Rosé, made of 70% Grenache and 30% Syrah. We’ll hear a lot of those varietals today, since they make up a lot of the production in Provence. California Wine Country is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that produce exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference! Chigazola Merchants French Wines Don Chigazola opened Chigazola Merchants 14 years ago after retiring from Med Tech. The regulatory process took 6 months, but he finally got federal and state licenses to import, distribute and retail wines from Europe. They have been importing wines from Italy for 13 years, including most of the well-known Italian varietals, from 12 of the 20 regions covered. They developed an interest in French wines when his wife Debbie tasted some French Roses. Now, Chigazola Merchants French wines are coming in through the same process they have for importing Italian wines. Dan says that this Rosé wine carries so much more of that tropical fruit plus spice component from the Grenache. The Syrah is there for flavor but not or intensity. Dan says that Grenache makes the best Rosé in Provence. It’s delicate but dry, loaded with flavor. Domaine Tour de Campanets There is a centuries-old tower on the property, Tour de Campanets means bell tower in Provençale French. The wines labeled Bois des Fées are their top quality production. Along with his wife and son, Don travels to meet the producers and visit the wineries. The don’t import from a producer unless they walk the vineyards and get to know the family. The other Rosé is under the Bois de Fées label. This one is made with Cabernet Sauvignon, it has more acidity and more weight. Dan observes that American wine buyers think that if a wine is inexpensive, it can’t be any good, even if they are. People didn’t trust inexpensive wines from Provence because the price was low. On the east coast, these were the bargain hunters’ paradise. People knew about them. But on the west coast they didn’t sell. All these wines cost under $30 but Dan says they are comparable to wines that cost over $40. Don says to his clients who may resist Rosé, if you taste this Rosé it will change what you think about Rosé. A Vermentino by any other name The Tour de Campanets Cuvée is a blend of 50% Rolle (which is another name for Vermentino), 35% Sauvignon Blanc and 15% Ungi Blanc. Rolle, or Vermentino, has taken hold in France. The Italians claimed the name and so the French renamed it. This grape has a trace of pineapple in the aromatics that you don’t get anywhere else. This wine is completely dry. Daedalus suggests marketing it as “Rolle in the hay,” Marketing department, work on that. Ungi Blanc is the same as Trebbiano. It is another renaming. In Sardengna, Cannonau is Grenache, but the French wouldn’t let the Italians use the name Grenache. It’s the same grape. It’s global politics in a bottle. There is an annual wine show in Paris that the Chigazolas have attended for the last 3 years. This is how they started making contacts in France. The last tasting is a 2024 red blend. Dan says that Don is doing a service to his customers These wines are different than his Italian wines. Don has the experience to know how to find these wines, that are unique, delicious and priced at $30 and below. These wines and these bargains are unique. 

What if the solution to a major problem was sitting right in front of you?At just 18 years old, Serena Atkinson turned a personal struggle with acne into a thriving skincare business—using one of the most unexpected ingredients: beef tallow. Instead of following the traditional path, she skipped college, trusted her instincts, and built something real from the ground up.In this episode of Patriots With Grit, we dive into Serena's journey—from farm life to entrepreneurship—breaking down how she identified a problem, created a solution, and took action when most people hesitate.This is more than a business story… it's a blueprint for young entrepreneurs, freedom-minded thinkers, and anyone ready to take control of their future.

What happens when a Master Sommelier mistakes an Australian Merlot for Bordeaux?In this episode of Got Somme, Carlos Santos goes deep into a blind wine tasting challenge packed with blackcurrant, oak spice, massive confidence… and a few dramatic turns along the way.From “this is definitely Bordeaux” to correctly calling the grape, alcohol, and vintage, this blind tasting proves just how deceptive great wine can be. Expect chaos, elite palate breakdowns, wine education, and plenty of laughs as Carlos works through every clue in the glass.If you've ever wanted to understand how sommeliers actually taste wine blind, this episode is for you.Bottle: 2023 Summerfield Wines Merlothttps://summerfieldwines.com.au/shop/merlot-2016/Glassware used: RIEDEL Use code: GOTSOMME at check out for 25% off!https://www.riedel.com/en-au/In This EpisodeHow sommeliers analyse wine blindBreaking down tannins, alcohol, acidity, and oakWhy Merlot can taste like BordeauxThe difference between Old World vs New World wine stylesBlind tasting pressure and deductionSummerfield Wines surprising a Master SommelierBlackcurrant, Ribena, spice, oak, and structure explained“Can confirm it's not Chardonnay.”“There's definitely engineered oak.”“Merlot from Bordeaux… some sort of Bordeaux AOC.”“You got the vintage, alcohol, and grape variety right.”“We're gonna f*** the box. Gotta grab the grape.”Blind wine tasting, Master Sommelier, Merlot tasting, Bordeaux vs Australian wine, wine podcast Australia, GOT SOMME podcast, Carlos Santos, blind tasting challenge, wine education, Merlot vs Bordeaux, wine tasting notes, best wine podcasts, wine expert reacts, sommelier challenge, Australian Merlot, Summerfield Wines

¡Hola, amiguis! En el programa de hoy os hablamos de la segunda temporada de la exitosa serie de HBO Max, The Pitt, que nos ha vuelto a gustar y sigue siendo una de las cosas más interesantes que nos da el mundo de las series en la actualidad… especialmente porque no tenemos que esperar tanto como en otros casos para tener más. Además, os hablamos de todo tipo de cosas que no tienen nada que ver, cómo no. ¿Os ha gustado la segunda temporada de la serie? ¿Más o menos que la primera? Contadnos cositas. ¡Nos escuchamos pronto! Nos podéis escuchar (y dejar reseñas/comentarios) en Apple Podcasts, Spotify, iVoox, Amazon Music o en cualquier sitio en el que escuchéis podcast. Dejadnos vuestros mensajes en Instagram, Bluesky, Mastodon, Twitter, Facebook… o mandadnos un e-mail. Podéis comprar en Amazon a través de este enlace y nos llegará una comisión por vuestro pedido de forma anónima. Si os apetece, también podéis «invitarnos a un café» con Ko-fi, una web para apoyar a los creadores, en la que podéis decirnos que os gusta lo que hacemos pagándonos una tacita virtual :) -Este es nuestro episodio número 502.

Drones aren't just flying cameras anymore… they're powerful tools capable of surveillance, data collection, and even weaponization.In this eye-opening episode of Patriots With Grit, we sit down with John Ferguson, CEO of Saxon Aerospace, to break down the real capabilities of modern drone technology—and what it means for YOU.From tracking and mapping to military-grade applications, this conversation exposes how far this technology has advanced—and why it should be on every American's radar.

What does it take to lead one of Napa Valley's most iconic wineries into the future—especially in a milestone year? In this episode, Matt Crafton, winemaker and president of Napa Valley's Chateau Montelena, reflects on guiding the winery during the 50th anniversary of the Judgment of Paris—the moment their 1973 Chardonnay stunned the world by beating top white Burgundies from France.While that historic win put Montelena on the global map, Matt emphasizes that the real responsibility today isn't reliving the past—it's honoring it through innovation and consistency. He shares how the winery continues to focus on long-term decisions, resisting industry trends in favor of site-driven wines that prioritize balance, ageability, and a true sense of place.While Chateau Montelena is celebrating that feat this year there's barely any of the 1973 Chardonnay left. You can find an unopened bottle on display at the winery and one in the Smithsonian. It makes us wonder how relevant is the judgment of Paris today? Is the legacy strong or fading? And will it be celebrated in 10, 20, even another 50 years from now? We're happy that Matt Crafton is here to discuss this and to bring us up to date on how Chateau Montelena has evolved - and continues to evolve - since that fateful tasting.