Podcasts about chateau palmer

Accidentally filling the big shoes of Michael Broadbent and Steven Spurrier, Jane Anson, wine critic, author of Inside Bordeaux, founder of janeanson.com, and former Bordeaux correspondent for Decanter for nearly 20 years, is one of the world's foremost experts on the wines, history, and region of Bordeaux. Having lived in Bordeaux since 2003, Jane shares her deep insights into how Bordeaux became as famous as it is, how the systems of La Place de Bordeaux and En Primeur work, and the complex terroir of the region. She gives us insight into the content of janeanson.com and how it will be a unique look into Bordeaux, focusing on the drinkability of the wines and many of the unique features to be released. Detailed Show Notes: Bordeaux OverviewA port city far enough inland to be a safe port12th century - duchy of the English crown, wines were sold in the London marketThe system of chateaux, merchants, and negociants was built for exportTerroir is very complex (which may be why it's not talked about much), e.g., of the 61 wines in the 1855 Medoc classification, all of them are on 2 specific gravel terraces (#3 & 4) of the 6 terraces of the MedocMostly clay underneath with gravel on topLots of micro terroirsSt Emilion - has pure limestone, clay, and gravelIssues that have hurt BordeauxEvery vintage is not great, though Bordelais often say thatFrustrate people based on the prices they ask (e.g., 2009/2010 vintages - many people who bought lost money)Advantages of La Place de BordeauxBusiness to business, sell to merchants that sell to consumersVirtual marketplace - enables access to 10,000 clients globallyIncludes chateaux, brokers, and negociantsSells wine into every level of the food chain - has specialists for on-trade, off-trade, hotels, corner shops, supermarkets, etc.It doesn't build your brand but makes sure it gets everywhereGood at giving the illusion of scarcityCan use La Place for specific markets - La Place has expertise in the Asian markets (e.g., China, Vietnam, Japan)Disadvantages of La Place de BordeauxCreates a very competitive environment - low-end wines compete with each otherIt protects Bordeaux well, and merchants need to buy in bad years to get allocations in good yearsNo direct contact with consumers for wineriesLess effective for small guys that aren't established brandsNon-Bordeaux wines selling on La PlaceGone from nothing to 60 wines 5 years ago to 90 wines in 2021Provides access to global markets - shows wines next to the great wines of BordeauxOpus One - the 2nd non-Bordeaux wine on La Place (after Almaviva), has sold wines since 2004 and opened an office in Bordeaux. Barriers to joining La Place - need enough volume to get everywhere, need to do your own brand-building work, and meet customersThe increase in overseas wines has hurt smaller Bordeaux estates -> negociants have limited budgets and drop themEn PrimeurFrom the early 1980s, Parker injected excitement into the En Primeur systemPeople used to make money, but now they are often better off waiting until wines are in bottle with certain exceptions (e.g., tiny production Pomerols)No longer has the same sense of urgencyTranche system - release a small amount of wine at one price, then release more later at higher pricesnon-Bordeaux wines price more consistently than Bordeaux winesLatour dropping out of en primeur, they wanted to store wines and release them when best for consumersChateau Palmer - sells 50% en primeur, 50% 10 years later Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Comté is an ancient cooked and pressed cheese made from raw milk. It's made using special breeds of cows, and in designated places with historic and cultural significance. The high quality is well regarded, as evidenced by the fact that Comté is the most consumed AOC/PDO cheese in France. I welcome communications director for Comté, Aurélia Chimier, and Jean-Louis Carbonnier of Carbonnier Communications who does communications for Comté in the US, along with other clients – he has been on the show before talking about (Chateau Palmer).   We dig into this wonderful cheese that has striking similarities to wine in terroir, craftsmanship, and cultural significance. This was a nice stroll into another, related part of the culinary world. I hope you enjoy it as much as I did! Please visit https://comte-usa.com/ for more information   Here is a link to the podcast I did with the cheese master that I mention in the show.     Full show notes are now exclusively available on Patreon! Become a member today!   _________________________________________________________ I could not be happier to announce my partnership with Wine Access, once again.  The best, wine the best selection – this is where people in the wine industry shop for wine! Go to www.wineaccess.com/normal to sign up for my wine club with WA or go to www.wineaccess.com/wfnp to see my latest favorite wines and get 10% your first order. Support Wine Access – their support allows you to keep listening to the show at no cost! Click here to sign up!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes! www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes  

Chris Myers chats to us about the history of Chateaux Palmer, the 1855 classification and En Primeur.

Having experienced the difference in taste from wines sourced ex-chateau versus the secondary market, Denis Houles, CEO of 1275 Collections, is on a mission to create a new wine asset class of pristine conditions wines. Denis and Erik Portanger, Head of Strategy at 1275 Collections, tell us about the industry-wide issues around provenance, particularly with transportation and storage, and how 1275 leverages technology and direct chateaux relationships to build a solution to keep the wines as if they never left the chateaux. Detailed Show Notes: Denis' backgroundHe grew up in the south of France, fell in love with wine in BordeauxMIT engineering grad lived in Rome, got a Stanford MBA, and worked at McKinsey & Company in LondonBelieves in working in what you're passionate about and founded Claret Club in 2003 - a private members club centered around wine, having chefs crafts food around the wine instead of vice versaErik's backgroundA financial journalist for the Wall Street Journal in London was about to also write about personal passions, which was wineHe went to 1st Claret Club even in 2003 with Chateau Palmer and had his 1st wine epiphany1275 Collections OverviewFully documented, fully transparent way of collecting pristine wine from chateauxBased in the freeport of Geneva - wines held in bond, no sales taxes until removedPurchase directly from chateaux or negociant, sometimes get back vintages“Internet of Bottles” - NFC chips with credit card grade security, for provenance and monitoring of temperature and humidity, pairs with a mobile appData per bottle and case, only tracked while in 1275's controlProvenance: issues with storage and transportationProvenance is more than just not being fake, but also how many hands the wine has passed through and storage conditionsFine wine often moved between warehouses in trucks - often unrefrigeratedLVMH launched its own traceability platform called AuraOctavian Vaults in the UK - requests for photos of bottles has increased ~30% each year for the last few years, highlighting the growing consumer awareness of strong provenanceProvenance premiumSome are high, e.g., DRC from Drouhin cellar sold for ~$500k/bottleHistorically, the premium is meager - ~2-3% because most wines are bought and sold by tradersPremium increasing over time - auctions and library wines sold from chateaux selling for higher premiumsTraceability solutionsPure trackingComprehensive - tracking and monitoring (temperature, humidity)eProvenance is a B2B solution for wineries and importers1275 Collections believes a fully traceable stock of wines will come1275 believes wine damage from storage/handling is a more significant issue than counterfeit winesWine StorageThere is minimal research on the impacts of storageThe more researched area is the impact of transportation  - road transportation is worse than cargo shipsLack of transparency and accountability in the industryKey things to track - temperature, temperature fluctuations (change pressure in the bottle), humidity, circulation of air (to prevent mold), lack of contaminants (free of bad smells) - mostly TCA1275 Business ModelEnd-to-end solution for people who want a great wine collection, direct from estates with technology to have full traceabilityCollections start at €25,0002% annual management fee (includes sourcing, transportation, insurance, and storage)For €100,000+ - a one-off advisory fee of €4,000 and lower management fees (1.4-1.8%)~€15M+ under management currently (October 2021)

Petit Verdot is often the secret weapon in a blend -- providing unique aromas and flavors plus acidity and tannin. In this show, we discuss this essential grape and the vital role it plays in wines around the world. What is Petit Verdot? The name means “little green one”, since it's hard to ripen, the berries remain green when other grapes are ready to harvest The grape is used in Bordeaux blends but sometimes made as a varietal wine Petit Verdot ripens later than other varieties and is used for tannin, color and flavor, gives structure to mid palate Photo: Virginia Wine Origins: Around in Bordeaux before Cabernet Sauvignon Could have been brought to Bordeaux by Romans Probably from Southwest France around the Pyrénées but gained recognition in the Médoc and Graves (on the Left Bank of Bordeaux) Plantings shrunk after phylloxera and the big 1956 frost in Bordeaux Petit Verdot was uprooted to be replaced in Bordeaux with Merlot and Cabernet Sauvignon Now – more being planted, can withstand heat and drought   The grape: Small, thick-skinned berries that look almost black because of high anthocyanins -- lots of color and tannin! Early budding, late ripening -sometimes too late for the Bordeaux climate but that is changing (more similar to Cabernet Sauvignon than Merlot in the vineyards   In the vineyard: Best on warm, well-drained, gravel-based soils  Canopy management to maximize sun exposure is important If the weather does not cooperate in the spring during flowering, the fruit will not ripen well  Sensitive to water stress Winemaking: Even in small amounts (0.5%!), Petit Verdot can make a big difference Most winemakers will age these wines in oak, fostering undercurrents of vanilla   Aromas/flavors: Pencil shavings, violet, black fruit, spice, tannins, acidity Very acidic if not fully ripe but can be elegant and refreshing if it's ripe Cool climate: Dried herbs (sage, thyme), blueberry, blackberry with violet, leathery, pencil shavings Warm climate: Jammy, spicy, dark fruit, full-bodied, decent acidity, high tannin   Old World France Almost all Petit Verdot in France is in the Médoc of Bordeaux Big proportions are in: Chateau Margaux, Chateau Palmer, Chateau Pichon Lalande (Pauillac), Chateau Lagrange in St. Julien, Chateau La Lagune, Chateau Siran in Margaux Italy Primarily in Tuscany in the Maremma Toscana DOC (we mention the PV by Podere San Cristoforo), and in Sicily in the Menfi and Sicilia DOCs. Some in Lazio and Puglia Other Old World Places: Spain: Petit Verdot grow in warmer areas like Castilla y Leon, Jumilla, La Mancha, Alicante, Méntrida DO Portugal: Success in Alentejo Found in Turkey, Israel   New World United States Virginia: Often blended with Merlot of Cab Franc Needs free-draining soils (gravel is best) and high heat We get a firsthand account of PV from Elizabeth Smith of Afton Mountain, who makes outstanding wines. California: Napa, Sonoma, Paso Robles, Lodi, Central Valley used in Meritage/blends often, with a few boutique standalones Washington State: PV is grown and made in Columbia Valley, Walla Walla, Yakima, Red Mountain Other Places: Planted in Arizona, Colorado, Oregon, Texas, Michigan, PA, Maryland, New York, and more   Canada: Okanagan Valley of BC, Niagara Peninsula in Canada   Australia Used to make big bodied, lots of floral and dark fruit flavor single varietal wines. The grape has good acidity and tannin that will age for several years Ripens very late, often weeks or a month later than Shiraz Regions:  More bulk wine: Riverland, Murray Valley, Riverina, region is home to Australia's largest plantings of Petit Verdot (which maintains acidity, even in heat) Better areas: McLaren Vale, Langhorne Creek, Barossa, Clare Valley, Coonawarra, and the Limestone Coast.     Argentina Every region from Patagonia to Calcahquí but mostly in Mendoza -70% or more is there. Verdot has good results in Bordeaux style blends Other South America: Peru, Chile, Uruguay – in blends and a varietal wine   South Africa: Mainly in Bordeaux blends and as a varietal too   Food Pairings with PV: Grilled or roasted red meat or hearty vegetables Spicy pork and spicy foods in general – Latin American spices ____________________________________________________________ Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal   To become a member of Patreon go to www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes  

MJ's guest today is Master Sommelier, Award-winning TV host and Author, Andrea Robinson. Andrea is one of only 28 women in the world to hold the title of Master Sommelier. Andrea is the first woman designated as Best Sommelier in the United States by the Sommelier Society of America. She is the author of four top-selling books on wine and food, a 3-time James Beard Award winner and award-winning lifestyle television host. She was named Outstanding Wine & Spirits Professional by the James Beard Foundation in 2002 and was selected by Bon Appetit Magazine as Wine & Spirits Professional of The Year in 2004. Andrea and her husband John are creators of a line of wine stemware called The ONE (™). Andrea has created innovative and award-winning wine and education programs for fine dining restaurants at Starwood Hotels and as a Dean of the International Culinary Center culinary school in New York City (of which she is a chef graduate). Andrea now curates Delta Air Lines' wine program (since 2007) and consults for Norwegian Cruise Line.Growing up in Texas, Southern Indiana, North Dakota and Florida, Andrea's childhood certainly prepared her for her life post college. Her resilience to change and new surroundings, and the desire to try new things, created the Andrea Robinson that you see today. MJ and she discuss her time from Morgan Stanley to harvesting at Chateau Palmer, her formal cooking and wine pairing education at the International Culinary Center, being the first woman beverage director at Windows on the World to bringing Napa Valley to Fine Living Network.The sweetest woman in the world, gives us a window into hers. Settle in with a Riesling, as we did, and enjoy this episode with Mrs. Andrea Robinson.A huge thank you to Andrea Robinson!Follow him on IG @andrearobinsonmsThis episode's in studio wine:2018 Trestle 31 Riesling, Finger Lakes______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

In January James spoke with the Chateau Palmer CEO Thomas Duroux about the 2018 vintage, and its metamorphosis from a highly concentrated wine when James first tasted the en primeur sample, into a fantastic wine. The 2018 was a challenge for Duroux as they could only retain 11% of the total crop due to mildew pressure. However the transformation in the wine was due to the two stages of elevage that Duroux and his team implemented: 10 months in barrel to strengthen the wine, followed by 10 more months 'en foudre' (a large wooden vat significantly bigger than typical oak barrels). "You're right, the wine was quite strange when we presented en primeur - it was like a beast that had to be educated," said Duroux. "Elevage was crucial to manage the power of this wine."Listen to their conversation for more details on how Duroux tamed and refined his 2018 wine, and read the tasting note below.Château Palmer Margaux 2018Read James' full report on the 2018 Bordeaux vintage here. 

Originally published on October 30, 2018. Thomas Duroux, CEO, Chateau Palmer, on making Bordeaux sustainable.

Je pars donc à la rencontre de ceux qui donnent le sourire au vin...  Aujourd'hui j'ai l'immense plaisir d'accueillir sur ce podcast Thomas Duroux, directeur du Château Palmer. Nous avons parlé, dans le désordre, de biodynamie, de Dordogne et de Garonne, de Jazz et de levures, de graves günziennes, de randonnée, de Merlot évidemment... et de chaussures bien sûr ! Une conversation qui force le respect, avec un homme d'une grande humilité, qui nous parle avec franchise des changements opérés depuis près de 20 ans au sein de cet illustre Château. À travers son récit, on entend la passion, qui semble n'avoir fait que croître au fil des millésimes ! Une vision de la nature, de l'homme et du partage qui inspire, un échange qui donne envie - tout simplement - d'ouvrir un Alter Ego immédiatement (question de budget !) et d'appeler 2 copains pour se payer et partager un Château Palmer au déconfinement...  Le dernier mot de Thomas ? "L’espoir que le monde changera après cet épisode {le COVID}... vers une meilleure compréhension de cette planète et de ses richesses. Que l'on saura reprendre les choses dans le bon ordre, et avec respect." À boire avec les oreilles ! LES RÉFÉRENCES DE CET ÉPISODE : In a sentimental mood, John Coltrane Cuvée Coume Gineste, un vin blanc de chez Lionel Gauby (Roussillon, 50 % Grenache blanc, 50 % Grenache gris) L'appli qu'utilise Thomas pour gérer sa cave et se souvenir de ses dégustations : CellarTracker Clos Thou à Jurançon (en sec) les Côtes du Rhône de chez Jamet

 Pour ce quatorzième épisode du Wine Makers Show, nous partons à la rencontre de Thomas Duroux, le directeur général de Château Palmer.  Pendant cet épisode, tous les sujets y passent : passion pour le vin, formation Italie, excellence, changement climatique, oenotourisme, exportation. Voilà autant de sujets qui devraient vous ravir et sur lesquels Thomas nous donnent ses éclairages.  Pour retrouver cet épisode, rendez vous l'article de Vin sur Vin sur notre rencontre avec Thomas Duroux. 

On the latest episode Matt sits down with Alexander Sichel from Maison Sichel. We talks all things Bordeaux, the reasons for the blends used in Chateau Palmer and the most hilarious attempt at counterfeiting wine involving a bottle of Château Haut-Brion.

Thomas Duroux, CEO and winemaker Chateau Palmer, an organic winery in the Bordeaux region of France, talks with Innovation Forum founder Toby Webb about how he is developing more-sustainable wines. Doroux explains how creating a balanced vineyard is a key to fighting pests and diseases without resorting to high chemical use that many others require. Taking a long-term approach is essential to develop the processes and different approaches that allow a naturally biodynamic vineyard to flourish.

Part 2 of 3 of my chat with Tom Lubbe of Matassa on the morning of his presentation at the Swartland Heritage Festival in Paternoster on 02.Nov.2018.. I wanted principally to talk to him about his time in wine in South Africa and in particular setting up The Observatory. We touched many subjects and we chatted for longer than planned, so I have split it up. Tom is a mentor of some of the most exciting (young and old) producers in South Africa, worked under Charles Back along side Eben Sadie before setting up The Observatory in the Paardeberg in early 2000s. He then fell in love and moved to France and started Matassa I was very hungover for this chat having enjoyed a dinner at Wolfgat in Paternoster the night before, so apologies if I sound a bit slow. Tom and I covered many topics in the chat – some of them (and the mm:ss) are below: 00.02 More on Louise at Welgemeend 00.49 Henri Jayer, Cros Parantoux 02.13 Lalou Bize-Leroy 03.44 Tom hates most Burgundy 04.07 Tom rather drinks… 04.44 Honest wine vs natural wine 05.53 Georges Descombes 06.26 Henri Jayer’s winemaking 06.47 Denis Mortet 07.42 Inheritance Law 07.54 Premature oxidation in Burgundy 08.29 Claude and Lydia Bourguignon 09.45 Ending up at Domaine Gauby 10.18 Going further with organic farming 10.42 What Tom found at Domaine Gauby 11.44 Meeting Eben Sadie in 1999 13.06 Charles Back and Spice Route 15.16 First vintage of Observatory (2000) 17.21 Old vines 18.14 Converting old vines to organics 19.27 Brilliant wines from young vines (1961 Chateau Palmer) 21.28 Matassa Rouge (100+yo vines) 22.10 Working with old vines 22.41 Elevage vessels and journalists and worms 23.26 Organic matter levels in soils – a visit to Alsace, Domaine Julien Meyer & Domaine Ostertag 26.28 Domaine Leon Barral in Faugeres 27.24 Cover cropping 28.03 Picking early at Observatory 28.34 Buying the farm in Swartland (2003) 29.19 Why the Paardeberg? 30.17 Shoot thinning, leaf plucking and malic acid levels 31.54 Lowering pH through farming – reducing the need for SO2 32.39 Oidium (Powdery Mildew) 35.44 More on Observatory 37.55 What is a winemaker? What is a vigneron? 39.16 Working in the Matassa vineyards 40.46 Importance of organics outside the vineyard 41.42 Tom is a dirty, lazy foreigner 42.37 Local cooperatives 43.17 Challenges of a dry climate (water and organic matter in soil) 44.05 Why aren’t more farmers increasing the organic matter in their soil? 45.20 Entropy and rain 46.26 Presence of the farmer 47.34 Philosophy of Antoine de Saint-Exupery 48.04 Respect for Didier Barral and Patrick Meyer 48.26 Patrick Meyer should be shot – dinner in Stockholm 50.36 Respect your neighbour 51.16 Physical challenges of farming 52.19 Farming equipment manufacturers 53.20 The end of The Observatory 54.05 The market for natural wines in early 2000s 54.50 Tom on his 2002 Carignan/Syrah 55.19 Problems with storage vs badly made wine – a case study.

Vi starter sæson 4 med at fokusere på et af de mest sagnomspunde vinområder, nemlig Bordeaux. I dette afsnit dykker vi ned i vine fra Bordeauxs venstrebred sammen med to Bordeaux-connoisseurs, Rasmus Vangby og Frederik Bo Hansen. Vi blinder to vine og taler blandt andet om de forskellige underområder, druesammensætninger, jordbundsforhold og vinklassifikationen på venstre bred i Bordeaux. Vi trækker også en heldig vinder af vin fra Laudrup Vin blandt jer, der støtter os på https://blindsmagerne.10er.dk/  Gæster: Rasmus Vangby og Frederik Bo Hansen Vine: 2004 Château Carbonnieux, Pessac-Léognan, Bordeaux, Sauvignon Blanc/Semillon 2006 Chateau Palmer, Margaux, Bordeaux ---------------- Facebook: @blindsmagerne Instagram: @blindsmagerne Kontakt os på: Blindsmagerne@gmail.com Støt os på: https://blindsmagerne.10er.dk/

In today's episode I have the pleasure of sitting down and talking with winemaker Jason Earnest.  Jason is one of the winemaker's for Vineyard 36, but winemaking wasn't always in the forefront of Jason's thoughts growing up. Jason talks about how he got hooked to wine on a 1978 Chateau Palmer and I have to be honest with you, if my first experience with wine was with a 1978 Chateau Palmer I think I'd be hooked too! You see, one of the things that Jason is known for is making big, California Cabernet's and in particular his appreciation for balance in wine when you consider things such as acidity, flavor profile, and what you get on the nose. Jason talks about the inception of his first brand Tobacco Road Cellars and the relationship that brought about with Tim Gleason and Cam Ward, and their current partnership with V36. Jason talks about winemaker Keith Emerson and the privilege it is to have Keith on board as Director of Winemaking for V36. Jason also talks about an endorsement he received from social media icon Gary Vaynerchuk of Wine Library for his To Kalon Cabernet, and how that endorsement was a game changer for him in the wine industry. Jason delivers on so many levels in this podcast that I know you are going to be blown away by all the info and all the knowledge you're about to receive from such a gracious and humble human being.  So, sit back, relax and get ready because you are going to love this episode. Cheers   To follow Jason on Instagram go to www.instagram.com/jtearnest and www.instagram.com/36wine  To purchase Jason's wines: www.vineyard36.securecheckout.com www.theblackaceswine.com   You can follow Mr. Wine Guy on Instagram at www.instagram.com/themrwineguy and on Facebook at www.facebook.com/themrwineguy Also, make a statement in your very own Mr. Wine Guy Swag which can be found at https://mrwineguy.com/collections/mr-wine-guy-swag-1      

Thomas Duroux, CEO, Chateau Palmer, on making Bordeaux sustainable.

In this final interview with Chateau Palmer we talk about some of the trials in the winery carried out by Lorenzo and the team.

In this third interview with Chateau Palmer we're discussing second wines and ageability with Chris Myers and Lorenzo Pasquini.

In our second interview we taste two wines with Lorenzo Pasquini - the Alter Ego 2013 and Chateau Palmer 2013.

Chris Myers chats to us about the history of Chateaux Palmer, the 1855 classification and En Primeur.

Thomas Duroux manages Chateau Palmer, in the Margaux appellation of Bordeaux.

In a continuation of my amazing interview with Jean-Louis Carbonnier of the prestigious Bordeaux property Château Palmer, this week we talk more about the wines of the Château and what makes them so good.  (WARNING: You may want to brush up on the Bordeaux podcasts before listening -- we get into some nerdy details!) We weave through a bunch of sub-topics, but here are the main points: The 1855 Classification of Left Bank Bordeaux Chateaux, where Palmer got the shaft Is Bordeaux pricing fair? Do the wines measure up? Palmer: its history, the blend, the terroir, the winemaking, and how it comes to taste that great. Alter Ego, Palmer's lower cost wine with a slighlty different blend Then we wrap up with Jean-Louis's takeaways about Palmer & Bordeaux Thanks again to Jean-Louis and Château Palmer for their time and for educating us on this historic, classic, and unbelievably delicious wine! 

This week we cover lots of ground but the main topic is from listener, Tony Jacobson. Thanks so much for the suggestion! Here are the show notes: First, a special word on our sympathies for the victims of Hurricane Sandy, which demolished parts of the Northeast of the U.S. We are praying for you! (If you are interested in donating to the ASPCA or the Humane Society, or learning more about how you can help the animals displaced by the storm, Ellie thanks you). And then to the big 8 (they say everything should always be in odd numbers when you’re describing something or writing about it. I say I don’t care because I think these are worthwhile!): 1. We start with the moment that got me into wine: A white tasting at the Boston Center for Adult Education. Life-changing. See my sister’s notes (right). 2. A few classic Bordeaux that M.C. Ice and I won’t ever forget: Chateau Palmer and Cos d’Estournel. 3. Next, a food and wine pairing experience that [...]