Podcasts about Chardonnay

Bei Lucas ist nicht nur die Art besonders, wie er seine Weinbegleitungen offeriert, serviert, zelebriert und inszeniert. Nein, vielmehr ist Lucas Wenzl selbst ein absolutes Unikum – oder besser formuliert: ein Unikat unter den Sommeliers. Er vermag es, Wein neu zu definieren. Nicht als Erlebnis, sondern – auch wenn es paradox klingt – als epochale, genussvolle Selbstverständlichkeit. Wie? Ganz einfach in seiner Wahrnehmungswelt. Denn: Es gibt Menschen, die trinken Wein. Es gibt Menschen, die sammeln Wein. Und dann gibt es jene seltenen Wesen, die Wein nicht einfach konsumieren, sondern ihn denken, fühlen, träumen. Sie sind keine Sommeliers im engeren Sinn, und sie sind schwer in Worte zu fassen, weil sie im Kern selbst Sprache in Wein verwandeln und Wein in Sprache zurück. Er serviert nicht bloß ein Glas, damit es geleert wird, sondern um es mit Fragen zu füllen: Warum berührt mich der Nachhall eines Chardonnays wie eine ferne Erinnerung? Seine Verrücktheit für den Wein ist keine schrille Pose, sondern ein stilles Feuer. Lebensnah ist er, weil er den Wein nicht auf einen Sockel stellt. Er weiß: Ein Glas gehört auf den Tisch, nicht in den Tresor. Wein ist für ihn keine Luxusware, sondern ein Stück Alltag – nur eben ein Alltag, der im besten Fall glänzt wie eine Sommernacht. Seine Weinverliebtheit ist grenzenlos. Neugierig ist er wie ein Kind. Er probiert Naturweine, Orange Wines, Amphorenweine – nicht aus Mode, sondern aus echtem Drang, die Vielfalt der Welt zu begreifen. Er fragt nie zuerst: „Schmeckt das?“, sondern: „Was erzählt es?“ Er lebt von der Energie, die in einem Glas vibriert, wie andere von Musik oder Literatur. Und er ist kreativ. Er lebt für den Moment, in dem er spürt, dass Wein uns etwas zutraut: Dass wir aufmerksam sind. Dass wir uns berühren lassen. Wein ist der Anfang – dank Sommeliers wie Lucas.

This week's show is on South Africa, a much more historic region than many realize, it has been making wine for more than 350 years. Although considered a 'New World' wine region, winemaking and ethos are often more oriented towards the Old World. Its style often straddles the line between New and Old World, offering fruit-driven wines with minerality, earthiness, restraint, and higher acidity.     In this show, I talk about the unique conditions of this country, located between latitudes 27° and 34° south. I discuss the lengthy winemaking history,  and how the Mediterranean climate, old soils, and a unique topography create world class wines of mainly Chardonnay, Chenin Blanc, Sauvignon Blanc, Shiraz, Cabernet Sauvignon, Pinotage, and Merlot.   Photo: South African Winelands/Stellenbosch. Source: Canva/Getty Images     Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

Send us a textEver wonder if you're overpaying for sparkling wine? That's exactly what crossed my mind while sipping the surprisingly sophisticated Peaks and Tides Sonoma Brut from Aldi. At just $13.99, this California sparkler challenges everything you think you know about budget bubbles.I stumbled upon this gem during a routine Aldi visit, excited to discover several new wines after months of unchanged inventory. Made by Rack and Riddle—the custom sparkling specialists behind many premium California bubblies—this Sonoma Brut immediately stands out with its pedigree. While Aldi's Peaks and Tides label has offered Chardonnay and Pinot Noir before, this sparkling version raises the bar significantly.From the first sip, I was struck by its balanced character: subtle fruit flavors that don't overwhelm, refreshing acidity that invites another taste, and enough complexity to actually contemplate what's in your glass. That's rare in a sparkling wine at this price point. It maintains the proper dry character expected in a brut, without any cloying sweetness. As I continued tasting, one thought kept surfacing: "Why would anyone pay three times more for Champagne when this delivers such satisfaction?" Modern winemaking has become the great equalizer, allowing for exceptional quality at accessible prices.With the holiday season eventually approaching, consider grabbing a few bottles now while supplies last. Unless you're a dedicated Champagne aficionado, this $13.99 Sonoma sparkler will likely provide equal enjoyment while stretching your celebration budget significantly further. Have you found any surprising wine values lately? Share your discoveries and let's toast to finding luxury experiences without the luxury price tag!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

We are on location at O'Rourke Family Estate in Lake Country. Situated in the scenic Carr's Landing area of Lake Country, it is built into the landscape with stunning views of the surrounding vineyards and mountains. The estate features a contemporary design by renowned architect John Taft of Backen & Backen, incorporating natural elements and panoramic vistas. Our guests include Ian Scromeda, General Manager of O'Rourke Family Estate and O'Rourke Peak Cellars. Winemaker Stephanie Stanley discusses their obsession with Chardonnay and Pinot Noir and the underappreciated aromatic whites category. We also get a comprehensive introduction to Peak Cellars Garden Bistro with Executive Chef Joel Labute. Additionally, we take a full tour of the O'Rourke Family Estate property with Carlos Melayes, Events & Accommodation Manager. Join us for a complete show from Lake Country, British Columbia.

Send us a textFall has officially arrived, and we're celebrating with our signature blend of random observations and seasonal musings! Fresh off our annual Chardy Party (complete with a giant bottle of Rombauer and an unexpected second wave of late-night revelry), we're diving into autumn with renewed energy and plenty to discuss.Have you ever wondered what Chardonnay-flavored lip oil tastes like? Spoiler alert: not like Chardonnay at all! We sample this peculiar product and discover it's more cake batter than wine, which leads us down a rabbit hole of fall trends including the famous Pumpkin Spice Latte that was almost called something entirely different. Did you know Princess Kate is going blonder? Should brown pants really be this season's wardrobe staple? We have thoughts.The conversation takes some unexpected turns as we explore Europe's recent ban on gel nail polish due to concerning chemicals, Iceland's conservation efforts that literally involve throwing baby puffins off cliffs (for their own good!), and the extravagant transformation of college dorm rooms that has us questioning whether students should still experience the character-building joys of "roughing it." But the heart of our episode is a spirited debate about turtlenecks - from their practical origins protecting medieval knights' necks to their evolution as fashion statements worn by everyone from Audrey Hepburn to Steve Jobs. One of us champions their elegance while the other questions their comfort, all while reminiscing about our 1980s childhood fashion experiences that included unfortunate haircuts, coordinated outfits, and accessories with plastic fruit.Join us for this cozy fall conversation filled with laughs, nostalgia, and maybe even some fashion inspiration. Whether you're Team Turtleneck or not, we promise you'll be entertained by our journey through seasonal trends, bizarre global phenomena, and memories of matching pinafores!Mike Haggerty Buick GMCRight on the corner, right on the price! Head down to 93rd & Cicero & tell them the Noras sent you!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

Text the ShowThe San Luis Obispo Coast AVA captures the full influence of the Pacific Ocean, making it cool socially and climatically. Invest a few minutes into understanding why the SLO Coast needed to be its own AVA and why you should be buy and sell its wines.

The Luxury Collection was released on the 4th September with four estate grown small batch wines, including Chardonnay, Grand Manseng and Saperavi!Andrew Santarossa, Winemaker shares his knowledge and love of Grand Manseng and Saperavi and why we need a little of both in our lives and Sam Isherwood becomes a convert. @thewineshowaustralia@gapsteadestate

Have you ever wondered why American Chardonnay tastes like oaky butter-bombs? Well, you can blame the French! The American style of Chardonnay is not our favorite, but it is super popular, and we explore why, and how it got to be the way it is. We also pit the 2022 Costco Kirkland Signature Sonoma County Chardonnay against some other easy to find and reasonably priced American Chardonnays to see who we think is the best bet for your hard-earned money. In our tasting, we also talk about what foods will pair with this style of Chardonnay, but we'll be honest, American oaky Chardonnay is not really a great food wine; you sort of have to pick and choose what foods you can have with it. Rather, they are as they say “cocktail wines” meant to be drunk on their own due to their lack of acidity and overpowering structure. We also have a great conversation with listeners the East Idaho Foodies who gave us a name for our wine tribe this week. Wines reviewed in this episode: 2022 Kirkland Signature Sonoma County Chardonnay,  2022 Chateau Ste Michelle Indian Wells Chardonnay, JaM Cellars Butter ChardonnaySend 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

WBZ's Jordan Rich talks with Ken Hoggins of Ken's Wine Guide about his picks for some great reislings to try.  Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

WBZ's Jordan Rich talks with Ken Hoggins of Ken's Wine Guide about great wines that pair with your football watching this season. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

WBZ's Jordan Rich talks with Ken Hoggins of Ken's Wine Guide about wines that are just better than that.  Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

Send us a textEver wondered how to enjoy premium French bubbly without the eye-watering price tag? Welcome to a sparkling discovery that might just change your holiday wine shopping strategy.The wine world is experiencing something unusual – a 10% drop in sales that's creating hidden opportunities for savvy shoppers. I recently stumbled upon the Emile Chasson Cremant de Bourgogne Brut, normally $18 in stores and up to $24 online, for just $9.99. This 100% Chardonnay sparkling wine from Burgundy's legendary vineyards delivers everything you'd want from a premium bubbly without the premium price.What makes this find so special? Cremant follows the same traditional method as Champagne but comes from outside that famous region. The Emile Chasson winery traces its roots to the 1600s, with the current ownership dating back to 1868. This historical expertise translates directly into your glass – crisp acidity, balanced flavors, and that elegant effervescence that makes sparkling wine so irresistible. As I mentioned while sipping it, this is a wine that simply "says drink me" – approachable, delicious, and remarkably high-quality.This discovery highlights a broader opportunity. With wine sales dropping, retailers are offering unprecedented discounts to move inventory. Now is the perfect time to scan your local wine shop advertisements for similar bargains before the holiday rush begins. These wines will easily keep until your year-end celebrations, allowing you to enjoy champagne-quality experiences while keeping it deliciously affordable. Have you found any exceptional wine bargains lately? I'd love to hear about your discoveries – and cheers to keeping it cheap without sacrificing quality!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

The wines of the Monterey Peninsula, and particularly those of the Carmel Valley, are exquisite. It is always just so interesting to have the some grape grown in different parts of the world and be so different...soely on the location and environmental influences of the vineyard. When tasting Bernardus wines, you taste complexities entirely different than anywhere else in California. These wines are something special and Jim McCabe is responsible. I also had to alert him to the famed folk guitar store, McCabes in Santa Monica. You might say Jim McCabe's side hustle—building guitars—makes him a craftsman twice over, but it's his day job as winemaker at Bernardus Winery that will have you tuning your curiosity to new frequencies. In this episode of Wine Talks, I invites you to uncork not just bottles, but the entire lived experience of crafting wine in California's stunning Carmel Valley. You'll learn why great wine isn't just about the grapes, but the ebb and flow of history, land, and a willingness to embrace both tradition and careful, gradual innovation. Jim doesn't just talk barrel aging or fermentation science; he brings you to the heart of winemaking's enduring mysteries—the art of blending picks from different harvest moments, the challenge of warding off smoke taint during wildfire years, and the ever-changing dance with nature that means no two vintages are ever the same. What does it take to draw younger generations to honest wine when technology and taste are shifting faster than vines grow? Jim and I candidly dissect the battle between old-school storytelling and the rise of social influencers, while reflecting on the timelessness of grassroots, word-of-mouth enthusiasm. Along the way, you'll pick up on the slow, patient work behind the scenes—why relationships with grape growers matter, why incremental rather than drastic change is key, and how history and tradition shape every bottle. By the end of the conversation, you'll come away with more than the technical notes of Bernardus' famed Pinots and Chardonnays; you'll understand the emotional charge that a simple sniff of a great wine can trigger, and why, whether you're a seasoned sommelier or new to the wine world, this is a craft that always keeps you guessing, learning, and savoring just one more glass. Bernardus Winery Website: https://www.bernardus.com Hotel Amarano Website: https://www.hotelamarano.com McCabe's Guitar Shop Website: https://www.mccabes.com   #winepodcast #CarmelValley #MontereyPeninsula #BernardusWinery #PaulKalemkiarian #JimMcCabe #winemaking #wineindustry #boutiquewineries #winemakerstories #winehistory #vineyardmanagement #wineinfluencers #socialmediawine #SauvignonBlanc #PinotNoir #Chardonnay #winetourism #winetasting #winetrends #mccabesguitarshop    

Most of the world's wine grapes, like Chardonnay, Merlot, and Sauvignon Blanc, come from Vitis vinifera, a species prized for fruit quality but highly vulnerable to cold, pests, and disease. Assistant Professor Soon Li Teh of the University of Minnesota is developing new cold-hardy cultivars by combining traditional breeding with DNA technology—essentially 23andMe for grapes. His work taps into the resilience of native American species to improve winter survival and disease resistance. But it's no quick fix: the process from initial cross to cultivar release takes 18 to 25 years. Resources:         135: Cold Hardiness of Grapevines 155: Sustainable Vineyard Management Across Different Climates 217: Combating Climate Chaos with Adaptive Winegrape Varieties Grape Breeding and Enology project website Grape breeding at the University of Minnesota Soon Li The, LinkedIn Soon Li Teh, University of Minnesota Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate Online Courses – DPR & CCA Hours SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year – Discount Code PODCAST25 Vineyard Team – Become a Member

Few names in Burgundy command as much admiration as Domaine Faiveley. Founded in 1825 and now led by seventh-generation Erwan Faiveley, the estate has become a benchmark of excellence for Pinot Noir and Chardonnay. From its historic home in Nuits-Saint-Georges to its grands crus across the Côte de Nuits and Côte de Beaune, Faiveley represents the very soul of Burgundy.  In this episode, Erwan reflects on nearly two centuries of family stewardship, exploring how Domaine Faiveley continues to balance tradition with innovation in an ever-changing world. We discuss the artistry of vineyard management, the lessons of history, and the evolving challenges of climate and culture that shape Burgundy today. Listeners will gain insight into some of Burgundy's most iconic vineyards, from Corton to Bâtard-Montrachet, and the philosophy that underpins wines celebrated worldwide for their finesse, structure, and longevity. This conversation is more than an interview—it is an extraordinary opportunity to hear directly from one of Burgundy's most prestigious Domaine, a family whose legacy defines the timeless pursuit of great wine.    For more information about our Podcast, visit us on the web: https://readbetweenthewines.com Follow us on Instagram: https://www.instagram.com/betweenthewinesmedia   Connect with us on LinkedIn: https://www.linkedin.com/company/read-between-the-wines 

Jan en Stef hebben wederom een glas Chardonnay ingeschonken. Het doet ze hoorbaar goed. Er volgen diepgaande gesprekken over het schoolpleingesprek, de taal op spandoeken rondom scholen, en Stef legt Janneke de vraag voor: hoe ontstaat oppervlakkigheid? De shit van Janneke gaat over iemand die haar ongevraagd tips gaf over haar uiterlijk. De warme boodschappen

Send us a textEver wonder what happens when a prestigious Napa Valley winery known for $100+ Cabernets creates an affordable white wine? Pine Ridge's Chenin Blanc Viognier blend shatters expectations at just $11.99, delivering complexity and refinement that punches well above its modest price tag.This delightful anomaly in Pine Ridge's portfolio combines 80% Chenin Blanc from Clarksburg with 20% Viognier from Lodi to create something both accessible and sophisticated. The Chenin Blanc brings versatility and character—a grape capable of everything Chardonnay can do, from crisp freshness to age-worthy complexity. Meanwhile, the Viognier contributes its signature aromatic lift and bright acidity, resulting in a harmonious blend that breaks you out of the usual white wine routine.What makes this wine particularly special is how Pine Ridge applies premium winemaking techniques typically reserved for their high-end offerings. They harvest slightly early to maintain balance and moderate alcohol (11.5%), and incorporate free-run juice—the highly prized first juice that flows naturally before pressing. The result is a beautifully balanced wine showcasing melon, lemon, peach, apple, nectarine, and tropical fruit notes without becoming overwhelming or one-dimensional.When you're tired of predictable grocery store whites but don't want to spend a fortune, reach for this bottle. It demonstrates that sometimes the most interesting wines come from established producers stepping outside their comfort zones. While prices may vary slightly by market, it frequently goes on sale and consistently delivers remarkable value. Try it alongside your next seafood dish or enjoy it on its own—either way, you'll wonder why Chenin Blanc remains underappreciated in the American wine scene.Subscribe to Cheap Wine Finder for more unexpected discoveries that deliver maximum pleasure without emptying your wallet. What's your favorite wine bargain that drinks like a luxury?Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

We are dedicated to living a sustainable lifestyle at Retzlaff to honor Gloria's vision of a balanced land and community. It's common to see neighbors and employees picking tomatoes from the garden, or community members working hard with the family during the busy harvest season. We put passion into our wines from start to finish, and value sharing those wines and our organic practices with you. It is part of our duty to educate, conserve, and sustain the future, so please come by, take a tour of our vineyard and gardens, and enjoy our fresh wines.  Listen to the honeybees, smell a rose, and relax in the lush, organic paradise of Retzlaff Vineyards.

After 17 years of communicating to readers as a newspaper wine columnist with a side gig online, the ground shifted, the medium and the stylistic conventions of the message changed.As a newspaper writer, the style leaned toward formality and objectivity, even though a newspaper column is more personal than a formal newspaper story. For instance, in the beginning of the column's life, when I expressed an opinion not supported by facts or other sources beyond my personal perspective, the convention was to phrase it as “in this wine writer's opinion.” A bit arch, yes, but it followed the canon of objective news writing.As the column evolved, I became more comfortable with the grammatical first person: use of subject pronouns—I, me, mine, myself, my. By that time, the column had become a discussion with readers rather than a news story about wine. There was more freedom, but there remained awareness that as a newspaper wine columnist, my first job was to inform people about wine. If I entertained them as part of the formula, well and good. But entertainment and personal discourse was value added, not Job One. My primary assignment was to interest people in wine, a product sold by supermarkets and wine-liquor stores advertising in the paper, thus paying for the newspaper and my work.In 2024-2025 there was a sea change in newspaper wine writing. In major publications such as the Washington Post, the Oregonian, the Seattle Times, the Los Angeles Times, and my position as nationally syndicated by Gannett/USA Today in hundreds of smaller newspapers ended. Declining newspaper circulation and resulting budget cuts and declining wine sales were the reasons. It was a cold-water-in-the-face reminder that nothing lasts forever.Fortunately, during the 17-year newspaper run I invested in establishing an online presence. First at my website, which I controlled, and on Facebook, which was easy. Then came Twitter/X, Substack, Linkedin, Bluesky, Apple podcasts, and Vocal. These initially existed as adjuncts to the print work. Today, they are my only platforms.Writing to my online audience is different from writing for a newspaper reader. Online is more intimate and personal. After all, the online audience is engaged with me and my work without distractions of other coverage. The newspaper writing was, in part, to provide editorial content to support advertising. Particularly in the beginning, my column anchored the front page of the “Food Section” of the newspaper, chock full of ads from grocery stores and wine and liquor stores that sold wine.Now my work stands alone. You come to it because you want to be entertained and educated by my content of words and pictures. You made a conscious decision to click on the specific link or open the email. You did not just open a newspaper thrown on your front lawn. The online medium is more intimate. The connection is more a conversation with a friend—in the case of the podcasts, an actual verbal communication. I am comfortable with the new challenges.The change also affects the dynamics of creation. Gone is the tyranny of a 450-word requirement to fill a specific space in a print hole. Gone is the tyranny of a weekly deadline—in my case, I submitted all four or five of a month's columns together at one time at least a week prior to the first column's deadline. Frazzled editors loved that, but it meant I wrote weeks ahead of publication.I intend to strive to post every week, but now I can slide if exigencies interrupt or opportunities present for more than once a week. And, beyond columns, there remains my near-daily tasting notes, plus the extra bonus wine time humor material. My trepidation is providing you with too much content.If you have read this far, I thank you for being part of our wine and humor adventure together. The online platform you are reading or listening to is my only communications link. I would appreciate your help in recruiting others who you believe might enjoy or be entertained. Hit the “share” button or mention me in a chat or email. Almost all content is free and signing up is made as easy as possible—as is unsubscribing if things don't click.I'll be seeing you on the internet.Tasting notes• Ricardo Santos Bodega y Viñedos Tercos Malbec, Mendoza, Argentina 2022: Amiable, soft-tannin, red fruit expression of Mendoza malbec. No palate challenges, depth, or complexity, but easy choice when you want an affordable, no-drama dram. $14-15 https://www.gusclemensonwine.com/ricardo-santos-bodega-y-vinedos-tercos-malbec-mendoza-argentina-2022/#more-20691• La Mascota Vineyards Unánime Chardonnay, Argentina 2022: Consistently good value that blends Old and New World approaches to chardonnay. Not sharp and angular, also not a buttery fruit bomb, reasonable alcohol (13.5%). $15-22 https://www.gusclemensonwine.com/la-mascota-vineyards-unanime-chardonnay-argentina-2022/#more-20797• Domaine St. Laurent Rosé de Pinot Noir Block One Rouge Valley, Oregon 2023: Delicate, elegant, showcases light red fruits. Versatile, easily can be enjoyed on its own or paired with lighter fare. $25 https://www.gusclemensonwine.com/domaine-st-laurent-rose-de-pinot-noir-block-one-rouge-valley-oregon-2023/#more-20675• Ricci Curbastro Franciacorta Brut NV DOCG: Textbook Franciacorta—balanced, elegant, refreshing, clean. Classic quality from Italy's premier bottle-fermented wine region. $38-47 https://www.gusclemensonwine.com/ricci-curbastro-franciacorta-brut-nv-docg/#more-20878• Grgich Hills Estate Chardonnay, Napa Valley 2021: Delightful celebration of Napa fruit and winery skill by makers that put Napa chardonnay on the world map. Crunchy, full bodied, delicious from a vintage that encouraged ripeness and depth. $45-50 https://www.gusclemensonwine.com/grgich-hills-estate-chardonnay-napa-valley-2021/#more-20853• McGrail Vineyards Graduate Cabernet Sauvignon, Livermore Valley 2019: Burly example of dark fruit Livermore Valley cab. Not for everyone, but works for those who crave a take-no-prisoner bold red to pair with hunk of sizzling beef fresh off the grill. $65 https://www.gusclemensonwine.com/mcgrail-vineyards-graduate-cabernet-sauvignon-livermore-valley-2019/#more-20850Last roundA truck loaded with thousands of copies of Roget's Thesaurus crashed yesterday losing its entire load. Witnesses were stunned, startled, aghast, taken aback, stupefied, confused, shocked, rattled, paralyzed, dazed, bewildered, mixed up, surprised, awed, dumbfounded, nonplussed, flabbergasted, astounded, amazed, confounded, astonished, overwhelmed, horrified, numbed, speechless, perplexed.Wine time.This is a reader-supported publication. Please consider becoming a paid subscriber ($5). No matter how you subscribe, I appreciate you reading.Links worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Send us a textDive into the world of affordable yet impressive wines with our latest discovery - the Seaglass Central Coast Pinot Grigio 2024. Found on a holiday sale for just $4.99 (normally $12), this bottle proves that quality wine doesn't require emptying your wallet.Coming from Trinchero Family Wine Estates, a Napa Valley institution since 1948 and the fourth largest family-owned winery in the United States, this Pinot Grigio showcases the expertise behind its creation. The primary grapes are harvested from the Los Alamos Vineyard, located about 20 miles off the Santa Barbara coast, where the Pacific's cooling influence creates perfect growing conditions. What makes this wine particularly special is its thoughtful blend - 97% Pinot Grigio complemented by 2% Albariño and 1% Grüner Veltliner, adding subtle complexity to each sip.The tasting experience reveals a bright, fresh, and remarkably flavorful profile featuring notes of apple, peach, pear, lemon, and melon. Despite its fruity character, this remains decidedly dry with a well-integrated 13.5% alcohol content. Cold fermented in the traditional Italian style (honoring Trinchero's Italian roots), it offers that "beguiling acidity" that keeps you coming back for more. Unlike its Italian Alto Adige counterparts that typically emphasize citrus, this California expression leans more into luscious fruit flavors - exemplifying why Pinot Grigio is currently having its moment in the spotlight while Chardonnay sales slow down. Whether you're a seasoned wine enthusiast or just looking for an affordable everyday option, this female-crafted wine delivers quality that punches well above its price point. Visit CheapWineFighter.com for our complete review and discover more budget-friendly gems that don't compromise on flavor!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Join KG and Paul in Leadership Decanted's FIRST podcast recorded in front of a live audience. Exciting times indeed!It seems that if we're doing leadership well, then chances are we will regularly experience uncertainty, ambiguity, doubt, and maybe even shame at our inability to find a solution to many of our challenges. Leadership is hard. We know this. If only there was a ready-made and easily deployable solution to each of these complex situations. There isn't one. We know this too.And yet we nevertheless long for these silver bullets that will ease the heavy burden of leadership, so that we stop feeling so overwhelmed by these intractable challenges. Surely there's a silver bullet out there. Sorry, there isn't.Steve Hearsum, an experienced organisational consultant and author of the deeply engaging, "No Silver Bullet", is adamant about this. In fact, he argues these deep and unshakeable desires - often unconscious and unacknowledged - can lead us, and the people we lead, into risky and dangerous territory when it comes to initiating the changes we need to grow and develop our organisations.Paul and KG were joined by a lively audience (having already been plied with either a gorgeous Nebbiolo or Chardonnay from our friends at Annandale Cellars) to talk to Steve about his work, and his compelling insights around this tempting collusive dance in search of the silver bullet.Of course, this entire conversation unfolded over a gorgeous bottle of Australian Shiraz: A 2022 Spinifex Bête Noir Shiraz. A medium-bodied Shiraz with aromas of blackberry, red plum, with hints of spice and velvety smooth tannins. Stunning. Our audience were also treated to a 2024 Catlow & Company Nebbiolo as well as a 2024 Wanderer Yarra Valley Macclesfield Chardonnay. The entire night was an absolute embarrassment of riches! As always, thank you Annandale Cellars!And a grateful shout out to New River Leadership, our generous collab partners in this, Leadership Decanted's first live event.Sláinte friends!Useful resources from this episode:No Silver BulletEdge and StretchNew River LeadershipWe're keen to hear what you thought of this conversation. Please let us know through either of the options below.Please reach out on askus@leadershipdecanted.com or visit us at www.leadershipdecanted.comDisagree or agree with anything we've said? How wrong are we?!? Are there any leadership topics you'd like us to discuss (or perhaps other books or podcasts that might set us straight!)? Maybe you'd like to recommend a favourite wine!Whatever tickles your fancy, we'd love to hear from you!!

In dieser Episode von Genuss im Bus spreche ich mit Simon Hornstein vom Seehaldenhof in Nonnenhorn. Wir blicken auf seinen Werdegang – vom Staatsweingut Meersburg über Geisenheim und die Steiermark bis zum Praktikum bei Fürst – und sprechen über seine heutige Arbeit mit Chardonnay und Pinot Noir. Ein zentrales Thema ist die geschützte Ursprungsbezeichnung (g.U.) für den bayerischen Bodensee, die Simon gemeinsam mit seinen Kolleg:innen vorantreibt. Es geht um Gemeinschaft, Visionen und die Suche nach einer regionalen Identität, die erst am Anfang steht. Außerdem verkosten wir aktuelle Weine – darunter den Nonnenhorner Ortswein Spätburgunder 2022 und einen Chardonnay, die beide zeigen, welches Potenzial die Region hat.

WBZ's Jordan Rich talks with Ken Hoggins of Ken's Wine Guide about some great wines for the Labor Day weekend.Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

WBZ's Jordan Rich talks with Ken Hoggins of Ken's Wine Guide about more great wines to enjoy during the Labor Day weekend. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7.

New York hat unzählige kulinarische Geheimnisse – und eines davon ist das kleine Restaurant The Marshall in Manhattan. In dieser besonderen Episode nehmen wir dich mit zurück ins Jahr 2019, als wir eine Woche voller Genüsse in der Stadt verbrachten. Von außen unscheinbar, offenbart sich im Inneren ein Ort voller Wärme: Backsteinwände, offene Küche, der Duft aus dem Holzofen und Gerichte, die mit Liebe und Handwerk zubereitet sind. Wir probieren köstliche Speisen, begleitet von einem Chardonnay, und lassen uns vom freundlichen Service verwöhnen. Diese Episode ist ein Stück kulinarische Zeitreise, die Lust macht, New York auf ganz besondere Weise zu entdecken – und vielleicht bei deinem nächsten Besuch selbst einen Tisch in diesem versteckten Schatz zu reservieren. Das Restaurant The Marshal Die Brauerei   ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Pruett Farms is a historic property in Livermore which was established as a farmstead in 1879, and the first grapes were planted in 1880. The house and winery building were built in 1881. The farm residents include horses, punker chickens, alpaca and the obligatory farm cats. The current winery was founded in 2021, and we opened the tasting room in 2023 as well as a family friendly picnic area. The barn was remodeled in the style of a moody speak easy. Our estate vineyard is planted to Chardonnay, and we purchase fruit for other wines from select vineyards in Northern California. Our red wines include Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot and multiple Rhône varietals. We have two rosés plus we are about to release a unique Chillable Red named "Heretic." We make Chardonnay as it should be without catering to styles that distort this beautiful fruit of Burgundy. This includes 5 styles ranging from austere to opulent Northern California.

Miroki and André spent a whirlwind weekend at the International Cool Climate Chardonnay Celebration. Miroki proposed that before we showed up - we should ask people 'What is the future of Chardonnay?' Such a broad question had so much to unpack. As the podcast unfurled, it became apparent that there is so much more to talk about that goes much further than just Chardonnay, from where the wine market is headed, different generations of drinkers, emerging regions, to the impact of climate change.They spoke with :Clive Pursehouse the US Editor at Decanter - https://www.decanter.com/author/clivepursehouse-2/Richard Charnock, Executive Winemaker at Joie Farm - https://joiefarm.com/people/team/Jimmy Smith from Beare Green Winery (and Wine with Jimmy) - https://www.bearegreenwinery.com/Ron Giesbrecht from Wending Home Winery - https://wendinghome.ca/You can follow Miroki on Instagram @9ouncespleaseYou can follow André on Instagram @andrewinereview Hosted on Acast. See acast.com/privacy for more information.

I have been hanging around the South Bay beaches since my youth. Maybe you caught my Instagram posts about how that happened. As a family, we spent much of our time in Hermosa Beach; I love the SoCal beach culture. There is an established group of restaurants under the moniker of Chef David Slay. He is a bit of an anomoly in that he has been a chef since his 20's (so well established in that sense), but at the same time, a rising star (usually an accolade for chefs just starting their career). Our conversation was fluid and full of insights. I have to say, sitting down with Chef David Slay for this episode of Wine Talks was a real eye-opener—and honestly, a relief in a business that's changing faster than most of us care to admit. We met up down in Hermosa Beach, a little outside my usual zone, which always seems to lend itself to looser conversation. There's no pretense with David; what you see is what you get, and that made for an episode full of straight talk. We kicked things off on common ground—hot yoga, of all things. You'd think two guys from the food and wine world would bond over Burgundy or beef carpaccio, but no, it's sweating it out in the same studio, talking about how houses and restaurants are being remodeled and how somehow, hot yoga becomes as much therapy as exercise. There's something grounding about that, and it set the tone for the rest of our conversation. What I appreciate about David is his clear-eyed view of the industry. He doesn't look at the shift in wine preferences or restaurant trends with nostalgia or bitterness. Instead, he recognizes that consumer tastes have changed, and he's made it a point to adjust right along with them. “I make wine for what the consumer wants, not for what my taste is,” he says—and you can tell he means it. That's rare. For some in the business, adapting is an insult to tradition. For David, it's just good sense. He describes older guests coming in with big Italians and Bordeauxs, while younger tables are ordering orange wine and lower-alcohol options. Rather than resist, he's leaned in, updating his own winemaking and keeping his wine lists relevant. David also spoke candidly about the business realities—shrinking wine lists, higher prices, and changing buying habits. The days of bragging about a 350-bottle inventory are gone; he's pared it down to 150 because that's what works now. What isn't moving gets cut, and what sells gets the spotlight. He's refreshingly honest about costs, average bottle prices, and even how certain cult wines just don't have the cachet with younger drinkers anymore. Running restaurants, building a wine brand, and surviving the post-COVID landscape takes more than passion. David's approach—focus on quality, pay your people right, and stay involved every day—seems to be the formula. I especially respect how he talks about his crew; he'd rather pay a dishwasher above the norm and keep staff long-term than deal with constant turnover. It's practical, but it's also the right thing to do. When we talked about food and wine, he's got the same data-driven but thoughtful outlook. He doesn't buy into the old dogma about pairings; instead, he sees the restaurant as a place where anything goes, as long as the customer has a good experience. Honestly, it was one of those episodes that reminded me what I like about this business—the moments where you drop the sales pitch and get real about what's working, what's not, and what it means to stay relevant without selling out. David Slay is exactly the kind of guest that keeps me hungry for the next conversation. Arthur J Website: https://thearthurj.com/ Slay Restaurants (Slay Steak & Fish House, Slay Italian Kitchen, Slay Hermosa, Fête French Bistro) Website: https://slayrestaurants.com/ Dragonette Cellars (mentioned as a Pinot Noir and Chardonnay producer) Website: https://www.dragonettecellars.com/ Daou Vineyards (DAOU Family Estates) Website: https://daouvineyards.com/ Caymus Vineyards (Wagner Family of Wine) Website: https://www.caymus.com/ Silver Oak Cellars Website: https://www.silveroak.com/ Phelps Insignia (Joseph Phelps Vineyards) Website: https://www.josephphelps.com/ Wine of the Month Club Website: https://www.wineofthemonthclub.com/ Greystone (The Culinary Institute of America at Greystone) Website: https://www.ciachef.edu/cia-california/ Chez Panisse (Alice Waters' restaurant, mentioned in context) Website: https://www.chezpanisse.com/ Moza (Osteria Mozza, Nancy Silverton) Website: https://www.osteriamozza.com/ Chateau Bailly (Château Bouscaut in Pessac-Léognan was likely meant, context: internship in Pessac-Léognan, Bordeaux) Website: https://www.chateau-bouscaut.com/   #winepodcast #restaurantindustry #ChefDavidSlay #PaulK #ManhattanBeach #HermosaBeach #winetrends #wineandfoodpairing #winelist #GenZWine #CaliforniaCuisine #restaurantbusiness #wineconsumption #hospitalityindustry #Frenchcooking #seasonalingredients #wineclubs #winebusiness #SlayWines #cheflegacy

Note aux auditrices et auditeurs : cet épisode a été diffusé une première fois le 25 juillet.Pour cette cinquième étape de notre Tour de France des bonnes idées, nous nous rendons en Saône-et-Loire, dans l'est de la France.Nous allons vous parler d'habitat participatif. Encore ultra minoritaire, ce type de logement séduit de plus en plus de citoyens.Selon la sociologue Camille Devaux, l'habitat participatif, c'est d'abord l'idée de se réapproprier son habitat, de lui donner un sens. Et cela passe par la volonté de partager des choses avec ses voisines et ses voisins. L'idée est bien de pouvoir faire partie d'un collectif sans être en « communauté ».Une belle idée qui n'est pas forcément facile à mettre en place…Pour cet épisode, direction Chardonnay, près de Mâcon et Lyon. Sur le Fil vous propose de déambuler dans les salles du château de Montlaville, son parc et ses dépendances pour rencontrer ses co-habitants.Réalisation : Maxime MametMusique : Michael LiotSur le Fil est le podcast quotidien de l'AFP. Vous avez des commentaires ? Ecrivez-nous à podcast@afp.com. Vous pouvez aussi nous laisser une note vocale par Whatsapp au + 33 6 79 77 38 45. Si vous aimez, abonnez-vous, parlez de nous autour de vous et laissez-nous plein d'étoiles sur votre plateforme de podcasts préférée pour mieux faire connaître notre programme.Clause de opt-out Sous réserve des dispositions de l'article L.122-5-3.II. du Code de la propriété intellectuelle, tout accès à ou utilisation (tels que, à titre non exhaustif, la reproduction, l'agrégation et l'archivage) du contenu de ce podcast et de sa description, pour toute activité systématique ou automatisée liée à la récupération, la fouille, l'extraction, l'agrégation, l'analyse, l'exploration ou la collecte de textes et/ou de données, par l'intermédiaire de tout "robot", "bot", "spider", "scraper", ou de tout autre dispositif, programme, technique, outil, procédé ou méthode, réalisé dans le but de créer, développer, entraîner, tester, évaluer, modifier et/ou permettre l'exécution de logiciels, algorithmes et modèles d'apprentissage automatique/d'intelligence artificielle ou à une quelconque autre fin, sans l'autorisation préalable écrite de l'AFP, est strictement interdit. La présente disposition des CG vaut opposition expresse de l'AFP au sens des articles L. 122-5-3.III. et R. 122-28 du Code de la propriété intellectuelle. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Today, Shelley and Phil dive into week four of the 2nd Washington Wine Month of 2025 with a name most people should know in Chateau Ste Michelle and a great value Syrah! Washington wines continue to shine! #HappyFriday! #ItsWineTime! #CheersingWines this episode:2022 Chateau Ste Michelle Chardonnay ($23 at Pilgrim's Market)2023 The Originals Syrah ($6 at Trader Joe's)A HUGE thanks to our sponsors: Liberty Lake Wine Cellars!Liberty Lake Wine Cellars: Looking for amazing wine? Taste Liberty Lake Wine Cellars' big, bold reds from Red Mountain, along with their delightful Tahija whites and Rosés. Join their Wine Club for exclusive benefits including their Thursday Wine Club night. Get all the details at https://www.libertylakewinecellars.com/ or call 509-255-9205. Liberty Lake Wine Cellars: Celebrating 20 years of making exceptional Washington wine!The Naked Wines Wine Words of the Week - Cold Fermentation Cold Fermentation refers to a fermentation process that takes place at cooler temperatures (usually between 10-15°C/50-59°F). This technique is often used for white wines like Chardonnay, as it helps to preserve the wine's delicate aromas and flavors.Mentions: Dave Harvey, Pilgrim's Market, Sara Lane, Trader Joe's, Charles Smith, Erica Orr, Matt and Brenda Sparkman, CDA Gourmet, April Howard, Cooper Winery, Madeline Puckette, Wine Folly, Damon Huard, Passing Time, Jeanine Lum, 3rd Bottle, Chris Upchurch, Upchurch Vineyards, DeLille Cellars, Kevin Olsonberg, Gizmo-CDA.Some wines we've enjoyed this week: J. Bookwalter Conflict, Pian delle Vigne Rosso di Montalciano, Tablas Creek Vineyard Patelin de Tablas Rosé, Rivaura Merlot, Jorge Aleman Unoaked Chardonnay, Camille Benitah Chardonnay, Cooper Mountain Pinot Noir and Kyle Burke Chardonnay.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! Wine Time Fridays Rating System: Phenomenal 

(RadioPirate LIVE édition du 21 août 2025 avec ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Fillion⁠⁠⁠⁠ 0min00 - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ explique comment le Québec est plus dans le trouble que l'on pense alors qu'une PME sur cinq fermera d'ici 6 mois! (Avec ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Gerry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ et ⁠⁠⁠⁠⁠⁠MisterWhite⁠⁠⁠⁠⁠⁠⁠). 24min54 - Un grand grand tour de l'actualité avec ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ian ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠& ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Frank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ chez les Pirates en compagnie de ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Jeff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ et ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Gerry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. 45min01 - ⁠Gerry⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ donne une raclée à la SAQ qui se prépare à détruire 300 000 $ d'alcools américains. Jeff⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ et ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MisterWhite⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ commentent. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Substack du Boursicoteur ici⁠⁠⁠ 1h03min35 - ⁠⁠⁠⁠⁠⁠Gerry l'Aubergiste⁠⁠⁠⁠⁠⁠⁠⁠⁠ part en Australie et trouve un Chardonnay délicieux qui accompagnera bien la volaille et les fruits de mer. Voici le ⁠Farm Hand Chardonnay 2024 Learn more about your ad choices. Visit megaphone.fm/adchoices

Occasio Winery, founded in 2008 by John Kinney, is a boutique winery in Livermore Valley, California, a historic wine region with roots dating back to the 19th century. Named after the Latin word for “opportunity,” Occasio was born from a passion to revive Livermore's winemaking legacy while showcasing its unique terroir. Starting with small-lot productions, the winery quickly gained recognition for crafting expressive, terroir-driven wines that honor heritage varietals and the region's gravelly soils and microclimate. Today, Occasio remains a family-run operation, dedicated to quality and sustainability, with a tasting room at 2245B S Vasco Rd, Livermore, welcoming visitors to experience its story firsthand. Occasio specializes in small-lot wines, focusing on Rhone (Mourvèdre, Grenache, Syrah, and Petite Sirah), Bordeaux (Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc), and Burgundy (Pinot Noir and Chardonnay) varietals. Its winemaking emphasizes minimal intervention to let Livermore's terroir shine, blending traditional techniques with modern precision. For example, the Cabernet Sauvignon showcases intense black fruit and structured tannins, reflecting Livermore's Bordeaux-like conditions, while Grenache provides vibrant, fruit-forward excitement, broadening the portfolio's appeal. Occasio's commitment to heritage grapes sets it apart in a region often dominated by Cabernet, while the sustainable vineyard practices of its growers ensure long-term environmental stewardship. Occasio is exploring ways to deepen its connection to Livermore Valley's heritage while embracing innovation. One such innovation was a return to crafting aromatized wines like vermouth. Plans include expanding small-lot experiments with lesser-known varietals, especially aromatic white wines, highlight the region's diversity. The winery aims to grow its tasting room experiences, offering more events like wine-and-food pairings and educational classes to engage visitors.  

Chablis is a wine we absolutely adore, and we think too many people are just unaware of what a beautiful and fantastic wine it is. If you are thinking, wait, I thought you guys hated Chardonnay, well, you're not wrong, but specifically, we dislike super oaky Chardonnays. However, we love, love, love Chablis, and we can't believe we have not done an episode on it before today. It is hard to put into words how much we love Chabils. If you are unsure about what all the hubbub is, or if you think we are exaggerating, we implore you: try some Chablis and drink along while you listen to this episode, and you will quickly change your mind about what a Chardonnay can be. Fruity, complex, elegant, crisp yet smooth, with wonderful minerality, Chablis is a wine almost without parallel, and should be at the top of everyone's wine list. Whether you are a Chardonnay lover or a Chardonnay doubter, this wine will make you a believer that there is so much more to Chardonnay than oak and vanilla. Wines reviewed in this episode: 2023 Le Vieux Clocher Chablis, 2023 Thomas Labille Chablis.Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

Send us a textEver wondered if a $5.99 wine could truly impress? The Delicious Monster White 2024 from South Africa's historic McGregor Winery might just change everything you thought you knew about budget wines.This remarkable blend brings together 60% Chenin Blanc, 20% Chardonnay, and 20% Muscat to create something truly special. South Africa has quietly become one of the world's premier regions for Chenin Blanc outside of France, while the inclusion of Muscat—possibly the oldest grape variety known to humanity—adds fascinating depth and character. At just 12.6% alcohol, this dry white delivers wonderful acidity and approachable flavors that make it versatile for countless occasions.What makes this wine particularly fascinating is its provenance. McGregor Winery has been crafting wines since 1948, and despite the significant challenges of shipping wine from the southern tip of Africa while maintaining such an accessible price point, they've created a consistently excellent product. While many South African producers moved upmarket years ago due to shipping economics, McGregor continues to deliver extraordinary value. The 2024 vintage marks the second consecutive year of excellence for this label, proving their commitment to quality regardless of price.The true test of any value wine is how it performs alongside more expensive options, and the Delicious Monster White passes with flying colors. As one taster noted, when served alongside bottles costing three times as much, this wine disappears just as quickly with no complaints. Currently available at Trader Joe's with its distinctive jungle leaf label, this bottle represents one of the most compelling values in the wine world today. Try it yourself and discover how delicious affordable wine can truly be!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com

Imagine owning a vineyard that is considered one of the very best in the U.S. How would you feel if it were chosen as one of the Top 30 vineyards in the world!? Within the last year, that remarkable honor was bestowed upon Hirsch Vineyards. Perched high above the Sonoma Coast, Hirsch is defined by extremes - high elevations, steep hillsides, nearly 80 inches of rain each year, intense sunshine, and wind-driven storms. The nearby San Andreas fault has fractured the land into a composite of rock, sand, and soil, producing wines of extraordinary character. More than 60 individually farmed blocks of Chardonnay and Pinot Noir each tell their own story, and range from wines that are powerful to delicately elegant. Winemaker Jasmine Hirsch, the daughter of founder David Hirsch, has grown up on the property and has a lifelong understanding of its land and potential. On this podcast, she shares details about what makes this property so distinctive. Discover more at HirschVineyards.com  On The Wine Road Podcast theme music was composed by Marscott. Additional music was sourced from APM Music.

Vinene i afsnittet er skænket af Philipson Wine https://philipsonwine.com/   Smagekasse her http://bit.ly/4og1s0F     ……………     Argentina rykker! Glem alt om den gamle og gængse forestilling om vin fra Argentina. Det her er friskt, frugtigt og spændstig vin, som er lavet med kærlighed og omhu.   Dagens afsnit skal vi smage chardonnay og pinot noir fra huset Bodega Chacra i Argentina.   Vi tager et grundigt indblik i Argentinas geografi og Argentinas vinhistorie.   Desuden snakker vi om, hvordan har vinstilen ændret sig gennem tiden og hvor er landet på vej hen på deres high-end-vin-produktion?     Sammenlign vejr og klima i vinområder her https://weatherspark.com/compare       Vi smager på     1) Chacra, Mainque Chardonnay by J-M Roulot & P. Incisa, 2023https://philipsonwine.com/produkter/2023-chacra-mainque-chardonnay-by-j-m-roulot-p-incisa     2) Barda Pinot Noir, Chacra Rio Negro, Patagonia,  2022https://philipsonwine.com/produkter/2022-barda-pinot-noir-chacra-rio-negro-patagonia     3) Chacra, Cincuenta y Cinco (1955), Pinot Noir, Patagonia, 2020https://philipsonwine.com/produkter/2020-chacra-cincuenta-y-cinco1955-pinot-noir-patagonia   ..................... Køb vores nye bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374

Send us a textJoining me on this week's episode of The English Wine Diaries are Amy, Emma and Lucy Baxter – three quarters of the sibling foursome that make up Four Daughters, a new English wine brand based on their family's fourth generation fruit farm in Kent. Having successfully run their farm for almost 80 years, the Baxter family were approached a few years back to become a contract grower for Balfour Winery, beginning their exploration into grape growing. This partnership continues but it also sowed the seed that they too could make wine, and the Four Daughters vineyard journey began. Together with their other sisters Sophie, Amy and Lucy have set about creating a wine brand that is fun and energetic with wines that not only reflect their family values and each of the sisters' individual personalities but are also helping to keep the often very challenging tradition of British farming alive. With a focus on still wine, so far they have released a Chardonnay, Pinot Noir and Albarino, the 2022 vintage of the latter picking up a gold medal at the 2025 WineGB Awards and shortlisted for the still white trophy. This was one of the funniest episodes I've recorded and a great way to round off Series 13 of The English Wine Diaries. The sisters are such a breath of fresh air and I hope to see more like them join the English wine industry in years to come. You can keep up to date with what Four Daughters are up to by following @fourdaughters.wine on Instagram and TikTok or visit their website fourdaughters.co.uk.With thanks to series sponsor, Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to open an account and see their award-winning range of English wine and bottles from around the globe that have exceptional stories to tell.Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at englishwinediaries.com.

In this week's show, I cover Pinot Blanc as part of the grape miniseries.   Pinot Blanc is a white color mutation of Pinot Noir, native to Burgundy/Bourgogne. It creates refreshing light- to medium-bodied wines that run the gamut from simple sippers to much more complex, oak-aged versions, to excellent sweet and sparkling wines. Photo: Pinot Blanc.  Credit: Wines of Austria   This lovely grape is often described as a “workhorse” and not treated with much reverence, partially because it is often seen as inferior to its cousin Chardonnay. But a handful of producers these days are showing that Pinot Blanc can be a lot more than a light sipper. When grown on the right sites and treated well, this grape can create beautiful, complex wines. With its high acidity and medium sugars, it is also extremely versatile -- making great still, sparkling, dry, or sweet wines.   In the show, as I always do with the grape miniseries, I cover the history of the grape, how it behaves in the vineyard, the aroma and flavors and how it changes with winemaking. I end with where it is grown and food pairing ideas.   This show has a lot of producer names in it because I know that it is hard to find good versions of Pinot Blanc, so I'm trying to steer you in the right direction.   Full show notes with producer names and all back episodes are on Patreon. Become a member today!   www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with me or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes  

Murrieta's Well is a Livermore Valley wine estate defined by its distinctive blended wines, stunning location, and a rich heritage. Boutique and family-owned, it remains one of California's original wine estates, and the property has been growing grapes since 1884. Murrieta's Well wines are produced from grapes grown on the winery's sustainably farmed 500-acre estate vineyard. Set in the heart of the Livermore Valley American Viticultural Area (AVA), as well as the greater San Francisco Bay AVA, Murrieta's Well is located 35 miles east of San Francisco. The site is located on a natural water source at the base of the Mocho Canyon. The legendary gold rush era bandito Joaquin Murrieta is known to have frequented the artesian well in front the winery. The name Murrieta's Well pays homage to the pioneering spirit surrounding his folklore. In 1990, Murrieta's Well proprietor and fourth generation winegrower Phil Wente and Sergio Traverso partnered together to revive the winery. Today, Phil's daughter, fifth generation winegrower, Jordan Wente leads as Brand Manager.

I recently learned about the powerhouse husband and wife duo Brian Ball and Laura Jones and their new Chardonnay focused winery, Sphaerics.I'm always interested to learn about other small family operated wineries, especially when we are neighbors here in Sonoma County AND they are also created by people who are both partners in Life AND Business, like Michael and I. Listen as I sit down with Brian and Laura and over spectacular vineyard views of the Alexander Valley, they share how 15 years of working in the wine business, him as a GM and her as a celebrated winemaker, led to the creation of their own brand highlighting coveted vineyard sites... and a new and exciting vineyard that will be part of their portfolio soon!Highlights: Brian shares what led him from Wall Street to Wine Country and Why..Laura shares her story of making wines around the world and why she is so passionate about Chardonnay We talk about the perceptions and misconceptions about Chardonnay and why it's so exciting to work with They share about the "Energy" in their wines and what that means to you, the wine drinkerHow to acquire these tiny production masterpieces in the futureEpisode Links: Sign up for their mailing list at Sphaerics WineFollow Sphaerics on Instagram Read the San Francisco Chronicle article (by Esther Mobley) that put them on my radarRead this awesome highlight of Sphaerics and Laura's winemaking in Wine SpectatorOther Links and resources: Purchase my Sollevato Sangiovese 2022and Sollevato "Fortunato" Red Blend (Use the code PODLISTENER for 10% off Nikki and Michael's Sollevato Wines!Follow me on Instagram to get the scoop on upcoming episodes and behind the scenes looks!Enjoy some of MY FAVORITE THINGS from our Sponsors:You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Check out Sena Sea's website to get your hands on some beautiful wild-caught Alaskan fish shipped right to your door! Use code sipandsea for 10% off your order and sign up for their email list (great recipes!) and be entered to win a monthly $50 gift card drawing.Questions, suggestions and guest requests? nikki@sipwithnikki.com

In this final episode of Season 5, and the last chapter of our mini-series on diversity, equity and inclusion in wine, Janina sits down with the incredible Aidy Smith – award-winning broadcaster, content creator, drinks educator and the only global TV host living with Tourette's Syndrome. He's also the founder of Drinklusive and a powerful advocate for representation, empathy, and accessibility in the wine world. Aidy brings his signature energy and honesty to this conversation, sharing his path into wine and the moments that shaped his mission. From supermarket favourites and wine hacks to wineries doing amazing work in inclusion – this episode is heartfelt, informative and a perfect way to close the season. You'll also discover: [03:32] – Aidy's first step into the drinks world (in a crumpled suit and a glass of Napa Cabernet!) [06:26] – Link back to Episode 46 and his love for California wine [07:46] – How Tourette's, ADHD and being openly gay shaped his career in wine [14:45] – Why good intentions and asking questions are key to progress [17:28] – The most under the radar wine region: Patagonia, Argentina [21:00] – Bodega Otronia and its icy anti-frost system and Bodega Chacra and their Pinot and Chardonnays [22:39] – Beginner-friendly supermarket recommendation: Diablo Dark Red £9 with nectar Sainsburys [24:27] – How to expand your palate with Kadette Cape blend by Kanonkop (South Africa) £13.50 Sainsburys [26:22] – The importance of transparency on winery websites [29:06] – Favourite hot weather wine: white wines from Plaimont, Southwest France [30:24] – Wine hack: always pack a corkscrew in your toiletries bag [31:11] – What is Drinklusive and how it empowers new voices in wine [39:17] – Advice for wineries wanting to be more inclusive [43:57] – Janina's shoutout to Michel Chapoutier (First producer to put Braille on labels) and tasting their Saint-Péray £20 mix 6 Majestic [44:47] – Champagne Telmont, sustainability and inclusivity focus [49:17] – Final reflections: what Aidy has learned and what still needs to change Follow Aidy on Instagram

Matt Crafton took over the white wine program at Chateau Montelena in 2010, then became head winemaker in 2014. The rich history of the Chateau and the part it played in the "Judgement of Paris", cementing the New World's place on the wine map is discussed, but we went deeper in this conversation. Spend five minutes with Matt and you can tell why Bo Barrett put him in charge, with very little oversight. Matt understands the history of this iconic winery but is more focused on where they are going today. There is no tangible "style" of their wines, every vintage is an opportunity to create the best wine ever, always with an intention to age. Most consumers know them for the Chardonnay and Cab, but the Zinfandel and Riesling are a mainstay available only at the winery. There may even be some bubbles coming down the road, a celebration of 50 years is on the horizon, something deserving of a "pop". [Ep 380] @chmontelena

In this episode of the Vint Wine Podcast, host Billy Galanko sits down with Sherwyn Veldhuizen and Marcel Giesen, the visionary winegrowers behind Bell Hill, one of New Zealand's most distinctive producers of Pinot Noir and Chardonnay. From a chance blind tasting that led Billy to discover their wines, to the couple's deep Burgundian inspiration and painstaking work establishing Bell Hill on a former limestone quarry in North Canterbury, this conversation explores what makes their wines so compelling.Sherwyn and Marcel reflect on their early days studying viticulture, their formative trips through Burgundy, and the long process of importing rootstocks that could thrive on Bell Hill's high pH soils. They discuss the evolution of their vineyard—from their first plantings in 1997 to their recent experiments with extremely high-density vines—and share insights into single parcel bottlings, screwcap closures, cellar aging, and New Zealand's growing reputation for world-class Chardonnay.

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When you make high end Pinot Noir and Chardonnay in California, is must be from the Russian River area. Mark McWilliams Arista label make this top quality wine from vineyards that were once owned by his parents. Today Mark operates the winery from a space just off the square in Healdsburg. The wine business never [...]

In this episode of Five Questions on the Vint Wine Podcast, we sit down with Marcel Giesen and Sherwyn Veldhuizen, the visionary winegrowers behind Bell Hill Vineyard in North Canterbury, New Zealand. From the limestone-rich soils in the Weka Pass, the duo crafts small-lot, high-density Pinot Noir and Chardonnay inspired by the farming traditions of Burgundy.We explore what makes Bell Hill so distinctive, from its limestone soils to their philosophy of “growing” wine rather than making it. Marcel and Sherwyn share which vintages have defined their journey, including their first Chardonnay in 2002 and a standout single-parcel expression from 2016. They also reflect on the influence of Champagne and Burgundy, their evolving approach to biodiversity and sustainability, and what lies ahead for the estate, including a sparkling wine project and long-term land stewardship goals.

We're back with another wine review, and this time we tackle the 2023 Amici Sonoma Coast Chardonnay. It's our two-year anniversary episode, and we're diving into a white wine that might just surprise even the most reluctant Chardonnay drinkers. In this episode, we unpack why region matters, explore what makes the Sonoma Coast and its wines so special, watch Colin try to defend his unbeaten streak in another epic "Spellmelier," and share a few wine nuggets along the way.So, grab a glass of your favorite Chardonnay and join us on this fun-filled adventure. Connect 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/⁠⁠⁠⁠00:00 - Intro04:10 - Tonight's Wine: 2023 Amici Sonoma Coast Chardonnay07:05 - Wine Discussion: Aromas and Flavors16:03 - Wine Nuggets24:46 - Review30:47 - Game: "Spellmeliere"40:25 - Outro

On this week's episode, host Caryn Antonini is joined by Olive Hamilton Russell, a vintner, award-winning author, media personality and owner & operator of Hamilton Russell Vineyards Oregon. The vineyard is a producer of carefully selected single vineyard Willamette Valley Pinot Noir and Chardonnay. Olive grew up in South Africa on a cattle farm, which had been in her family for nearly 200 years. She went on to major in Food Science and Nutrition at the University of Stellenbosch, then moved to London where she worked for Harvey Nichols in retail food product development before returning to South Africa where she worked for Woolworths in Cape Town, her work taking her to Europe and Asia. Olive holds the WSET diploma as well as the Cape Wine Academy diplomaFor more information on our guest:www.hamiltonrusselloregon.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

In this episode of Vineyard Underground, we welcome Dr. Belinda Kemp, viticulture and enology researcher at NIAB in East Malling, England, to explore the evolving wine industry in the UK. With a background in theatrical arts and a PhD in Pinot Noir, Dr. Kemp brings a dynamic perspective to the scientific and practical aspects of cool climate viticulture. The conversation covers England's emerging reputation for sparkling wine, the impact of climate variability on grape production, and the country's increasing focus on sustainability and innovation. Dr. Kemp discusses the shift from traditional varieties like Chardonnay and Pinot Noir toward disease-resistant hybrid grapes, including the introduction of PiWi varieties. She shares the challenges of managing common diseases like downy and powdery mildew and emerging threats like black rot. Listeners also get a glimpse into the latest research projects at NIAB, including the effects of pruning methods on yield, the role of calcium in sparkling wine stability, and the use of companion plants to improve vineyard biodiversity. Dr. Kemp explains how NIAB integrates technology and sustainability — from acoustic soil monitoring to underground rhizolabs — to support growers and improve wine quality. Whether you grow grapes in England or a similar cool, wet climate like the eastern U.S. or Canada, this episode offers applicable knowledge for tackling vineyard challenges and embracing innovation. In this episode, you will hear: England's wine industry is expanding rapidly, with a strong focus on sparkling wines New disease-resistant grape varieties are being trialed to meet climate and production demands Variability in spring weather creates challenges for cover crops, planting, and pest pressure Calcium stability is becoming an issue in sparkling wine production — NIAB is studying causes and solutions Companion planting and acoustic soil monitoring are part of a systems approach to regenerative viticulture Follow and Review: If you enjoyed this episode, be sure to follow the podcast and leave a 5-star review on Apple Podcasts! Your support helps us reach more listeners.

Proper winemaking takes humility. It takes a story. It takes risk. And I guess risk is relative. when you come from nothing or next to nothing and you plot a path and execute a path, that comes from and takes humility. Mike Grgich landed in Saint Helena with $32 dollars sewed in his shoe and landed in front of a faceless hotel. He wasn't sure at the point what to do next and certainly wasn't aware of what was to become of him. Sitting with Violet Grgich is in itself sitting with humility. Such a desirable trait in a human being. She immediately draws you in to her outlook on life; perhaps a piece of her fathers outlook. The Grgich name might conjure visions of Napa Valley legend, but Violet Grgich proves she's every bit as fascinating as the myth she continues. In this unforgettable conversation, you'll traverse the triumphant, tumultuous journey of her father, Mike Grgich—the man behind the “Judgment of Paris”—from a small, impoverished Croatian village to the heart of California winemaking, with $32 literally sewn into his shoe and ambition sewn into his soul. Violet unspools the invisible threads connecting generations: the hard-won wisdom passed from father to daughter, the unwavering commitment to tradition and authenticity, and the belief that the story in every bottle is as important as the wine itself. Along the way, you'll uncover why organic, regenerative farming isn't just a marketing phrase at Grgich Hills, but a living, breathing value system; how a winemaker's hands-off approach reveals complexity in the glass; and why, despite decades of technological advances, the heart of great wine remains thrillingly elemental. Violet's reflections on the emotional power of wine—its capacity to conjure memories, ignite conversation, and bind friends—will linger with you long after, as will her thoughts on the shifting tides of generations, changing tastes, and why she's certain that, in the end, every age group rediscovers honest wine. You'll step behind the cellar door to meet the people, the terroir, and even the family spirit that defines Grgich Hills—learning not only the story of a vineyard, but how wine, at its best, transforms a simple moment into something infinite. By the end, you'll know not just how Grgich wines are made, but why they matter, and why the real taste of wine is the taste of a hard-won, beautifully lived life.   Grgich Hills Estate (Violet Grgich's winery) https://www.grgich.com Napa Valley Vintners Association https://www.napavintners.com Apple Inc. (referenced as the employer of Paul K's daughter) https://www.apple.com Robert Mondavi Winery https://www.robertmondaviwinery.com Chateau Montelena https://www.montelena.com Hills Bros. Coffee (referenced due to Austin Hills) https://www.hillsbros.com St. Helena Hotel (historical mention, no current operational website found) Pepperdine University (Violet's MBA alma mater) https://www.pepperdine.edu   #WineTalks #podcast #NapaValley #VioletGrgich #PaulK #GrgichHills #JudgmentofParis #winemaking #winehistory #organicfarming #regenerativeagriculture #wineemotion #immigrantstories #familylegacy #Chardonnay #CabernetSauvignon #wineinnovation #naturalwine #wineeducation #winebusiness #wineryexperiences