Podcasts about chenin

DIMANCHE 01 JUIN 2025Emmanuel Ogereau - Domaine Ogereau (Val de Loire)Le Domaine Ogereau, situé à Saint-Lambert-du-Lattay dans la Vallée de la Loire, est une exploitation viticole familiale dirigée par Vincent et Emmanuel Ogereau. Avec 24 ha répartis sur plusieurs terroirs d'exception, le domaine produit des vins blancs secs et liquoreux à partir de Chenin blanc, ainsi que des vins rouges avec des cépages comme Cabernet Franc et Gamay. Certifié biologique depuis 2019 et en cours de certification biodynamique, il se distingue par son respect du terroir et son savoir-faire authentique.Guillaume Dumontet - Domaine des Fournelles (Beaujolais)Fondé en 1947 par François et Claudine Bernillon, le Domaine, situé à Saint-Lager sur 8 ha, produit des Brouilly, Côte de Brouilly et Beaujolais Villages. Depuis 2015, la relève est assurée par leur fille Mariannick et son mari Guillaume Dumontet, qui ont dynamisé le domaine avec l'essor numérique et l'élargissement de la gamme. Respectueux de l'environnement, le domaine est certifié HVE et en conversion bio, avec une viticulture manuelle et une vinification sur place.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Outward Wines is one of the most thrilling, "new wave" wineries to emerge from California's Central Coast, with a style that's focused on energetic, fun-to-drink wines, while still delivering the unique expressions of site specificity. The simultaneous ease and seriousness that define Ryan and Natalie are also reflected in their wines. Maybe it's more like a sense of confidence derived from competence; for example, their Chenin Blanc doesn't scream Chenin Blanc, but then at once, it is precisely Chenin. There is reward in paying attention to Outward wines beyond that first, pleasureful sip, and spending a few minutes listening here to Natalie and Ryan is similarly rewarding. Enjoy, and thank you for listening!

Di Romanella, di Inghilterra del vino, di Chenin e di bocce.

Welcome back Wine friends! In this episode, I'm joined by Liam D'Arcy, better known as The Wine Wally on Instagram, a wine enthusiast who has built a thriving online community of over 104,000 followers. Unlike my usual guests—winemakers, sommeliers, or Masters of Wine—Liam is a passionate self-taught wine lover who has made wine education fun, fresh, and approachable. Now, he's taken on a bold challenge: mastering everything there is to know about Chenin Blanc. To put his knowledge to the test, I quiz Liam on the flavors, styles, and top regions for Chenin Blanc, from its spiritual home in the Loire Valley to the powerhouse vineyards of South Africa. We explore the difference between Vouvray and Savennières, the role of noble rot in sweet wines, and the surprising history of Chenin in California. But the challenge doesn't stop there—I throw him into a rapid-fire round of global wine labeling terms to see if he can decipher everything from “Trocken” to “Feinherb.”  Before diving in, I have some exciting news! I have been nominated for the Wine Travel Awards in the Influencer category for expert opinion. The awards celebrate the best in wine tourism and education, and your support could make a big difference. Your support would mean the world to me as I continue sharing my passion for wine with fellow enthusiasts. It takes one click to vote. So please VOTE HERE.   If you want to skip ahead:   04.30: Liam shares his earliest memories of drinking wine. 06.25: Being ranked seventh in England as a hammer thrower. 08.30: Running a recruitment business outside of wine. 09.30: Blogging and documenting his wine learning journey. 11.30: The goal to create content for wine beginners. 12.30: Blind tasting wines helps identify quality differences. 13.30: Liam's three criterias to analyze wine: price perception, flavor intensity, and surprise. 15.30: Sharing the most embarrassing wine misunderstanding: Bubbles in a dusty wine glass 17.30: Sticky toffee pudding pairing with sparkling Viognier. 19.30: The Chenin Blanc quiz and flavor profiles. 20.30: Chenin Blanc is highly versatile in style and winemaking. 22.00: Warmer climates result in riper, more tropical fruit flavors. 24.00: Loire Valley is the historic home of Chenin Blanc. 27.00: California once had the most Chenin Blanc plantings in the world. 29.00: Key Loire regions for Chenin Blanc include Vouvray and Savennières. 31.00: Vouvray produces dry, off-dry, and sparkling Chenin Blanc. 32.30: Savennières is exclusively dry with high acidity and tension. 34.00: Vintage variation in Loire affects sweetness levels in Vouvray. 35.30: Noble rot enhances sweetness in Loire's Coteaux du Layon wines. 38.00: South Africa's Swartland region produces high-quality Chenin Blanc. 40.00: Discovering premium South African producers like Ken Forrester. 44.00: Quickfire round on global wine labeling terms begins. 54.00: Final tip: Experiment by buying pricier versions of favorite wines.   And a reminder to vote for me for the Wine Travel Awards. It will only take a second:  https://winetravelawards.com/nominee/janina-doyle/   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Le vignoble de Savennières, niché au coeur de la belle région angevine, produit parmi les meilleurs vins blancs secs de France, à partir de Chenin, qui a trouvé, sur les bords de la Loire, un terroir de prédilection.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

L'Anjou blanc se réinvente ! Après plus de vingt ans de travail, des crus d'exception sont sur le point d'être reconnus, des Dénominations Géographiques Complémentaires, les DGC. Cette démarche valorise le potentiel du Chenin en vin blanc sec, autrefois éclipsé par les liquoreux. Des Crus comme Montchenin, Les Treilles, Les Bonnes Blanches, La Tuffière, Burnizellus ou La Haie Longue, aux terroirs uniques, témoigneront de cette renaissance. Un cahier des charges exigeant, axé sur le Chenin pur, l'interdiction de la chaptalisation et de la machine à vendanger, et un élevage prolongé, encadre cette production d'excellence. L'Anjou blanc écrit une nouvelle page de son histoire, célébrant la richesse de ses terroirs et la qualité de ses vins secs.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

L'Anjou blanc se réinvente ! Après plus de vingt ans de travail, des crus d'exception sont sur le point d'être reconnus, des Dénominations Géographiques Complémentaires, les DGC. Cette démarche valorise le potentiel du Chenin en vin blanc sec, autrefois éclipsé par les liquoreux. Des Crus comme Montchenin, Les Treilles, Les Bonnes Blanches, La Tuffière, Burnizellus ou La Haie Longue, aux terroirs uniques, témoigneront de cette renaissance. Un cahier des charges exigeant, axé sur le Chenin pur, l'interdiction de la chaptalisation et de la machine à vendanger, et un élevage prolongé, encadre cette production d'excellence. L'Anjou blanc écrit une nouvelle page de son histoire, célébrant la richesse de ses terroirs et la qualité de ses vins secs.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

L'Anjou blanc se réinvente ! Après plus de vingt ans de travail, des crus d'exception sont sur le point d'être reconnus, des Dénominations Géographiques Complémentaires, les DGC. Cette démarche valorise le potentiel du Chenin en vin blanc sec, autrefois éclipsé par les liquoreux. Des Crus comme Montchenin, Les Treilles, Les Bonnes Blanches, La Tuffière, Burnizellus ou La Haie Longue, aux terroirs uniques, témoigneront de cette renaissance. Un cahier des charges exigeant, axé sur le Chenin pur, l'interdiction de la chaptalisation et de la machine à vendanger, et un élevage prolongé, encadre cette production d'excellence. L'Anjou blanc écrit une nouvelle page de son histoire, célébrant la richesse de ses terroirs et la qualité de ses vins secs.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

SAMEDI 04 JANVIER 2025Philippe Ivancic - Domaine de la Croix Mélier (Val de Loire)Le Domaine de la Croix Mélier se situe à Montlouis-sur-Loire, sur les coteaux dominant majestueusement le fleuve. Philippe et Dominique Ivancic y cultivent la vigne, avec une attention particulière au Chenin, cépage noble implanté depuis le IVe siècle. Blanc, rouge, rosé, sec, moelleux ou pétillant, le couple de vignerons propose une gamme variée de cuvées pour satisfaire tous les palais.Vincent Lacoste - Château de Cranne (Bordeaux)Au cœur du vignoble bordelais, à Donzac, le Château de Cranne s'étend sur 33 hectares de vignes, riches d'histoires et de savoir-faire. En 2005, Vincent, sixième génération de la famille Lacoste, prend les rênes du domaine avec une vision résolument tournée vers l'avenir. Certifié bio depuis 2009, le Château de Cranne s'engage pleinement dans une démarche écologique, économique et humaine, pour assurer une transmission durable de son héritage.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

durée : 00:05:30 - La Chronique vin de Jérôme Gagnez - par : Jérôme Gagnez - Cette ambassadrice du Chenin, nous a quitté dans la nuit du 4 au 5 novembre 2024

On this very special crossover episode, Wine Access Unfiltered host Amanda McCrossin joins Dr. Matthew Horkey's YouTube channel. He interviews Amanda, who opens up about the first HUGE mistake she made as a sommelier at Press, why one of the world's most popular wines just can't be aged, how a particular Chenin blanc makes her think of butterflies getting it on in the garden, and her favorite hack for traveling with wine.

¿Cuánto te preguntaste alguna vez sobre la Chenin? Probablemente, nada, ja. Pero no importa, porque en el episodio del podcast de hoy vamos a hablar de ella, a aprender y sacar linda data para la bitácora de los bebedores seriales. ―――――――――――――――――――――― Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino.  Para más información, te invito a navegar estos enlaces: ➡ Recibe gratis “El Boletín Serial” ➡ Mi página web ➡ Sé parte del club ¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes! ➡ Instagram  ➡ Facebook  ➡ Twitter  ➡ YouTube  ➡ LinkedIn  ➡ TikTok  ―――――――――――――――――――――― No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana. ――――――――――――――――――――――

This is the weekly columnContinuing our investigation of wine descriptors. Last week we noted wine shares the same molecules as familiar, pleasant tastes and smells. But what about all those weird descriptors?Linnaea Mallette• Barnyard/sheep butt: Associated with pinot noir, particularly from Burgundy but also sometimes from elsewhere. Believe it or not, it is an earthy scent often associated with quality—and it goes away with decanting or swirling in your glass. It should not be confused with “barnyard” associated with brettanomyces (brett), a yeast that invades wineries and can spoil wine (more about that later). So, there is good barnyard/sheep butt and bad barnyard/sheep butt. You want wine to be simple and easy?• Farmyard: Associated with aged chianti. Kinder, gentler than “barnyard.” It describes earthy and vegetal undertones some wines develop. Like many such terms, used in admiration or deploration, depending upon the critic and the wine.• Band-Aid: Smell associated with tempranillo and pinotage, usually means there is bit of brett (brettanomyces)—a yeast usually considered a flaw, but also considered a plus by some when it only slightly influences the wine. Different folks, different strokes. It mostly is associated with red wines. In low concentrations, it adds a spicy, leathery note. In higher concentrations, it ruins the wine.• Wet wool/damp straw: Associated with chenin blanc. The aroma resembles lanolin, a fatty substance secreted by a sheep's skin. The descriptor often occurs alongside mentions of honey, pears, lemon. Chenin blanc may be world's most versatile grape—capable of almost any style. It is superb in the Loire Valley of France. Want upscale? Ask for “Vouvray,” chenin blanc's greatest appellation. Swirl, inhale, wistfully comment on its whisper of wet wool wafting amid notes of wild honey and lemons.• Cat pee: Associated with sauvignon blanc, particularly from cooler climate makers in New Zealand and France-Sancere. It arises from natural compounds called pyrazines that give sauv blanc its grassy, herbaceous notes. When weak, sometimes called “lantana bush.” When stronger, “cat pee.” Again, a symbol of quality that will blow away with some air. So don't meow. Say: “oui, oui, Sancere cat pee is for me.”Tasting notes• Wine By Joe Pinot Noir, Oregon 2021 is wonderfully delicious, affordable Oregon pinot noir. Congenial example of the impressive quality of Oregon pinot noir. $19 Link to my review• Auntsfield Single Vineyard Sauvignon Blanc, Southern Valley, Marlborough, New Zealand 2022: Checks all the boxes you want to check on a New Zealand sauv blanc. $17-22 Link to my reviewLast roundWhat do you get if you divide the circumference of a bowl of ice cream by its diameter? Pi a la mode. Wine time.Gus Clemens on Wine is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite:  gusclemensonwine.comFacebook:  facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on Vocal 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

Découvrez avec GLOUGLOU ce que le vin dit de Vanessa Cherruau (Château de Plaisance) ! Anjou Feu ! Pour cette nouvelle émission glouglou vous propose de passer du rire aux larmes, mais attention, à des larmichettes de bonheur, celles qui font briller nos regards et réchauffent le cœur, ces larmes de joie à l'intérieur desquelles se cachent une émotion rare, singulière, parfois nostalgique ou inexplicable, bien que, quelques vins détiennent certainement ce pouvoir, celui même de nous émouvoir.Quant au rire que vous allez entendre, communicatif de surcroît, c'est celui de notre invitée du jour, une vigneronne rayonnante, qui cultive son amour pour le vin en Anjou Noir, plus précisément sur la Butte de Chaume, lieu lumineux où repose son domaine nommé Château de Plaisance."Chaume must go on !", Vanessa nous convie dans l'intimité de ses premiers souvenirs, ceux qui marquent et dessinent les contours d'un chemin, d'un destin non prédestiné. Hommages au vignoble de la Loire et autres terroirs, découvertes, coups de cœur, recette magique et bonnes adresses, on passe ici un bon moment, oui. On prend le temps.Nul doute que l'énergie de Vanessa, semblable à celle de ses vins, saura vous toucher en plein cœur

DIMANCHE 11 FÉVRIER 2024Emmanuelle Fourteau - Œnologues de FranceL'Union des Œnologues de France est le seul syndicat représentatif des œnologues. Fondée en 1959, à la suite de la création du Diplôme National d'Œnologue, l'Union des Œnologues de France est la voix forte, engagée et experte des œnologues. Ce syndicat professionnel s'engage avec passion pour la reconnaissance et la défense de la profession d'œnologue et celle du vin en FranceAlexis Soulas - Domaine du Fief Noir (Val de Loire)C'est en 2014 qu'Alexis et Dominique Sirot, tous deux passionnés par le vin et le travail de la terre, décident de reprendre le Domaine des Chesnaies devenu depuis Le Fief Noir. Situé au cœur de l'Anjou Noir, le domaine incarne la rencontre unique du schiste et du Chenin. Établi aujourd'hui sur 30 ha, le duo cultive de manière biologique les cépages typiques de la région (Chenin, Cabernet et Grolleau) avec passion et modernité.

"Plots kreeg ik wijn ingeschonken van voor de Franse Revolutie", glundert Thea Cipido. Tijdens het plukseizoen bij wijnmaker Jean-Pierre Robinot in de Loire belandde ze in een stoffige kelder tussen kranige zeventigers. Jonge piepkuikens in vergelijking met de eeuwenoude Chenin Blanc die rijkelijk vloeide. Hoe die proefde? Daarvoor moet je luisteren. Als sommelier deelt Thea haar passie voor de Loire en natuurlijke wijnen bij restaurant Nage in Antwerpen. Niet alleen aan tafel bij de gasten, maar ook verstoken van nieuwsgierige ogen in de kelder van het restaurant. Daar maakt Thea haar eigen wijn van dertig liter Chenin in een glazen dame jeanne. Wat dat is, wat we moeten denken over al te mannelijke wijnprijzen, over de wildgroei aan natuurwijnbars, en over jongeren die minder drinken; dat ontdek je in deze wijncast! Laat me weten wat je er van vond! Meer info op wijncast.com of @wijncast op Instagram, X en Facebook.

The “chill” triage! Thankfully, it's soup season and we've pulled out all of our sweaters and scarves in anticipation of cooler days. Make sure your mushrooms are washed, your chenin is cold, and your volume is turned all the way up for this one! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we welcome Richard Bruno from Vinum Cellars. Richard pursued his interest in wine by going into the restaurant business in 1985. Working with Master Sommelier Larry Stone at Rubicon Restaurant in San Francisco as a waiter and bartender gave him the opportunity to taste rare and exciting wines from around the world; he also learned a lot about making the right decisions. It almost seems that Richard and Brian lived parallel lives for a while and most likely at least drank in the same places. But with plans to become a winemaker, Richard then UC Davis to learn Viticulture & Enology in 1994. While at Davis Richard met Chris Condos, where they bonded over their love of Chenin Blanc and other obscure grape varietals. They wanted to do things differently so in 1997 they started Vinum Cellars on credit cards and the help of friends & family. Richard also worked for various wineries from Bonny Doon Vineyard in Santa Cruz to Rosenblum in Alameda, Alexander Valley  Vineyards in Sonoma and Folie a Deux in the Napa Valley. [EP296] www.instagram.com/vinumcellars.napavalley www.vinumcellars.com

Gerard Bertrand, founder & owner of his eponymous wine label, joins us today to teach us about Biodynamic principles, the Lunar Calendar, and his new orange wine, 'Orange Gold.' What is a 'Fruit Day?' The lunar calendar has been used in farming for centuries, but recently people have noted the moon's effect on wine tasting. According to the lunar calendar, every day is either a 'Fruit,' 'Root,' 'Flower,' or 'Leaf' day. 'Fruit' days are the most auspicious days to drink most wines, while white aromatic wines really seem to sing on a “flower day.” The idea behind root days, fruit days, leaf days, and flower days was inspired by Rudolf Steiner, an Austrian philosopher who defined biodynamic farming for the 20th century. Gerard Bertrand embraces biodynamic farming in his vineyards and is a huge advocate for the process. OK, but what is 'Orange' wine? Gerard explains it like this: "We have two kinds of grapes in the world -- we have white grapes and red grapes. When you make rosé, you use red grapes and you use the winemaking process of white wines. When you make orange wines, you use white grapes, but use the winemaking process of red wines." 'Orange' wines are white grapes left to macerate on their skins for extended times, the same way we make red wine. What makes Orange Gold special: Gerard and his team are paying tribute to the first 'Orange' wine styles of Georgia, over 4,500 years ago, but with an emphasis on freshness. It is an exceptional blend of seven grape varieties,  Chardonnay, Chenin and Viognier add volume and Roussanne, Grenache Blanc and Muscat enrich the aromatic complexity of the wine. Pairs perfectly with cheese platters. Gerard's Organic and Biodynamic vineyards are helping catch thousands of pounds of carbon waste per acre. If 1% of all vineyards on the planet were biodynamic, we'd catch enough carbon to slow global warming to a halt! Instagram: https://www.instagram.com/gerardbertrandofficial/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/what2drink/message

After reviewing some of the basics about Riesling (possibly my favorite white grape!), we talk about some other wines that may be interesting to try. Photo: The Riesling grape. Credit: Getty Images, Canva We start out with the ones on everyone's list – Chenin Blanc, Torrontés, Albariño, Gewürztraminer, and Grüner Veltliner – but then venture deep into other territory, giving you some very different wines to consider!   From Pecorino to Malagouzia, this show will give you some great ideas for wines to try if you love Riesling but want to change it up a bit!   Full show notes are on Patreon. Become a member today!  www.patreon.com/winefornormalpeople _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order with my special URL. Check out Wine Access today!    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

The Somm & The Yoga Mom are once more on their weekly journey to make wine fun and not frightening! Alex has pulled some wine samples from his Master The World Kit (#117) and they are both going to go through the wine with no idea what it is, and see how close they can make their guesses! What is the wine? It's anyones game to win this week!So Pop in the earbuds, Pour yourself a glass, and Let's Drink Something AMAZING!........Domaine des Baumard Savennieres 2017100% Chenin BlancAnjou, Loire, France13% abv$41.99 average priceWS 91 W&S 91 JS 91 Buy This Wine! Winemaker NotesAn intense dry wine, with structure and complexity. The white fruits and minerality come through this structured body, yet have an appealing roundness that becomes more apparent with air and time.Domaine Des Baumard WineryThe Baumard family has been wine growing wine at Rochefort in the Anjou for centuries, working with the noble Chenin in what has long been accepted as its natural home, the slate-covered hillside vineyards along the Loire and Layton rivers. In 1953, the Baumard family acquired a vineyard in the Quarts de Chaume, and in 1968, purchased substantial acreage in Savennieres. Jean Baumard, an enologist and educator, as well as grower, introduced significant innovations to the winemaking region, bringing the dry wines of Savennieres, as well as his sweet wines, Quarts de Chaumes and Coteaux du Layon back to prominence. Now in retirement, further innovation has been carried on by Jean's son, Florent.Support the showLike the Show? Every Coffee Helps!https://www.buymeacoffee.com/DrinkSomething

This week is all about Chenin Blanc, one of Kathryn and Tug's favorite varietals. The hosts discuss the versatility of this grape varietal, where it grows and why it pairs so well with food. Arguably the most classic version of Chenin comes from Savennières, the origin of the wine this week. On a personal note, the hosts have been dealing with a trip to the ER and multiple doctor visits. Warning: the hosts discuss multiple dirty diaper incidents that may or may not pair with wine. Tug goes to a Dodger Game and Kathryn has her nose in a book. The Wine of the Week is the Domaine Aux Moines, Savennières - Roche Aux Moines, Loire Valley, France 2020. Follow us on Instagram @thelongfinish @kathrynweilcoker @tugcoker @esterswine Millerandage: Also known as "hens and chicks," millerandage is an irregular fruit set in which the berries on a grape cluster are not uniform in size, with some achieving full size while others remain tiny and seedless.

This episode highlights the beautiful region of Anjou Noir, located in Loire Valley, France. Ivan Massonat joins the conversation and brings insight to the region, the geology, and even a bit of history and culture. Massonat became a vintner by passion. He was a Parisian businessman originally from the region of Savoie in the French Alps. Thus, he was always surrounded by wine and at one point in his life he's become obsessed with it. His passion led him to invest in a few winery projects by his winemaker friends. And then in 2018, he purchased the estate of the Loire trailblazer, Jo Pithon, as well as several other parcels. This is when he created Domaine Belargus.The idea behind this project is to portray the diversity of microterroirs in the Anjou area. As the vehicle, or the instrument as Massonat likes to call it, they chose Chenin Blanc. Many professionals would agree that Chenin is a perfect grape variety to display the terroir.

To download the transcript CLICK HERE This is the first part of my mini series on wineries in South Africa. Today's episode is with Cellarmaster RJ Botha from Kleine Zalze. This is the place you want to visit for a romantic getaway, and golf and wine weekend, or when you are looking for the best wine and food pairing. Their food is another level, as is their Chenin, so we are focusing on the grape variety Chenin Blanc and Old Vines. If you want to skip ahead: 3.11: RJ's role at Kleine Zalze and working harvest time 6.34: Kleine Zalze's history dating back to 1695 but modern approach and the resort that it is today 12.12: Describing Chenin Blanc 15.28: Why Chenin Blanc has done so well in South Africa 16.38: Comparing Chenin in Stellenbosch to Swartland 17.48: The decomposed granitic soils of Stellenbosch 19.25: The challenges of Chenin and it's yields 21.32: Comparing Bush Vines to Trellised Vines 23.15: Talking about a very special old vine Chenin Block in the Firgrove region of Stellenbosch 27.17: Talking about and tasting the Vineyard Selection Chenin Blanc 2022 Vinvm £12.50 33.37: Talking about and tasting the Family Reserve Chenin Blanc 2020 Vinvm £20.50 40.42: Talking about and tasting the Project Z Chenin Blanc 2018 Fareham Wine Cellar £39.50 And if the podcast isn't enough.... Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!  

Today's episode is with Jolandie Fouché of Wolf and Woman Wines based in Swartland, South Africa. These wines, which we imported for the first time last year, were an instant success. They're absolutely phenomenal varietal wines, and the range includes Chenin Blanc, Grenache Blanc, Grenache Rose, Pinotage, and Syrah. After more than a decade of earning her stripes in the South African wine industry, Jolandie decided to turn her attention to her passion project, Wolf & Woman Wines, fulltime. Shortly after releasing her maiden vintage in 2018, Jolandie's Chenin Blanc won the Tim Atkin White Wine Discovery of the Year award, and her 2019 Chenin was awarded as a Chenin Champion by Jancis Robinson in the Financial Times alongside some of the well established names like the Sadie Family, Chris Alheit, the Mullineuxs. Jolandie's wines, as their name implies, are wild. I think they're some of the most energetic wines in our book, and just like a dog that ressembles its owner, I think that energy is a reflection of Jolandie. She's without a doubt one of the most exciting new wave producers to watch from South Africa. Her interview is split up into two parts. Part 1 focuses on her background, and part 2 focuses on the wines and her experiences in the South African wine industry. I really, really encourage you to listen to both. In this episode, you'll hear how Jolandie went from being the head winemaker at Kloovenberg to taking her side hustle full-time. Keep in mind that this was during the middle of the pandemic, when South Africa was going through alcohol sales, bans and lockdowns, and on top of that, Jolandie had just had her first child. Keep listening to find out how she channeled her inner wolf to keep going...     Hosted by Charlotte Alsaadi. Special thanks to SNACKTIME for the music!  Vine Street Imports Instagram  |  Website 

Certified sommelier Michaela Quinlan and Robert Tas visit Bernards in Connecticut where they review the wine list and find a stellar noble rot wine from Hungary, a hidden gem from the Bourdeaux region, and a delicious Chenin blanc from the Loire valley that pairs beautifully with pairing for salmon, tuna, and soft cheeses at an exceptionally good price.  Wines reviewed include: 2011 Chateau Montus Tannat, Madiran 2020 Andre Brunell “LesCailloux” Chateauneuf du Pape Blanc 2016 El Encinal Tempranillo, Ribera del Duero For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

This oral history interview is with Chenin and Sean Carlton of Twist Wine Company. Chenin and Sean talk about their various paths into the wine industry, with some recollections of the Temecula and Napa wine industries in California. They also talk about how they ended up in Oregon, and how they ended up with a hospitality space on the Oregon coast. Along the way, the pair talks about the growth of their brand and the various events they host, as well as the effects of the pandemic on their business and how they see things progressing in the future. This interview was conducted by Rich Schmidt at Twist Wine Company in Pacific City on March 15, 2022.

DIMANCHE 06 NOVEMBRE 2022 Isabelle Pangault - L'Affût  Rien ne prédestinait, Isabelle vers le monde du vin. Issue d'une famille travaillant dans le secteur du bois, c'est tout naturellement qu'elle décide de suivre des études forestières. Et c'est par la barrique qu'elle découvre sa passion pour le vin. Après avoir validé son diplôme d'ingénieur agronome et œnologue, elle forge ses connaissances pendant plus de 10 ans en France et à l'étranger. Attachée par ses racines, elle retourne en Sologne, sa région natale pour réaliser son rêve : gérer un domaine viticole. Depuis 2018, Isabelle exploite 14 ha de vignes en appellation Touraine. Soucieuse de respecter l'environnement, Isabelle a fait le choix de convertir l'exploitation en agriculture biologique et en biodynamie. Isabelle sublime une belle diversité de cépages plantés sur un terroir insolite qui confère une grande finesse à ses vins. Elle produit aujourd'hui des vins à son image et à l'image de son terroir que l'on retrouve sur les plus belles tables telles que La Tour d'Argent ou Assa, restaurant étoilé à Blois.   Edouard Capron - Saint Expedit   Depuis toujours Edouard est passionné par le monde du vin ! Dès son adolescence, ses parents lui ont transmis leur passion pour le bon vin. Après avoir fait carrière dans le secteur de l'export pour de nombreux vignobles français, il décide de changer de vie et de gérer un domaine viticole. Pour vivre son rêve, il se forme et forge ses connaissances dans différents domaines viticoles en France et notamment dans le Val de Loire. Et c'est en 2016 en bord de Seine que l'aventure du Domaine Saint Expedit commence ! Natif de Rouen, Edouard a pour objectif de faire revivre le vignoble Normand, alors presque disparu. Il exploite sur son magnifique domaine viticole, 2 ha de vignes certifiées agriculture biologique. Edouard élabore aujourd'hui des cuvées à base des cépages historiques de la région comme le Fromentel, le Chenin ou encore le Morillon. Véritable ambassadeur des vins de sa région, il est depuis 2022, président de l'association des vignerons normands.  

Grant Wood, wine educator and certified sommelier, and Robert Tas navigate the wine list at State Bird Provisions, a restaurant that provides an adventurous and inventive menu of contemporary American cuisine. The focus here is on local, organic and well-crafted ingredients and this emphasis on quality extends to the wine list. Grant identifies a pet-nat wine that offers great value, a riesling and Chenin blanc that would pair well with small plates, and an amazing pinot noir from Patagonia. Wines reviewed include:    2021 Clos Cibonne from Côtes de Provence   2020 Kadarka, Haimann & Fiai, Hungary   2020 Raventos I Blanc de Nit Brut Rose, Penedes, Spain   For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

If you've never heard of Banele Vakele or Tembela Wines, listen to this episode. He's such a charismatic guy, with a smile that stretches from ear to ear, and a soulful chuckle. Tembela Wines is the newest South African producer to join the Vine Street Imports portfolio. He makes a Chenin Blanc and a Syrah, sourced from regions you wouldn't necessarily expect (Durbanville for the Chenin, an area better known for Sauvignon Blanc, and a nice yin-yang mix for the Syrah from Constantia and the Swartland). In the words of wine critic Tim Atkin, “Banele Vakele is an exciting young winemaker who is rapidly making a name for himself.”  Wine critic Neal Martin names Banele as one of the many winemakers who are “breaking down barriers, inspiring others and eroding the stigma that wine is supposedly made for one sector of society and not another.”  In this episode you'll hear all about Banele's journey to becoming a winemaker, from his humble upbringings in Khayelitsha to stints in Burgundy, Oregon, and beyond. You'll hear him wax poetic about Natasha Williams of Lelie van Saron, Adi Badenhorst of A.A. Badenhorst Family Wines, Duncan Savage of Savage Wines, and the Verdelho vineyard that holds special meaning for him. And most importantly, you'll hear why Banele named his brand after his late mother, Tembela.  Hosted by Charlotte Alsaadi. Special thanks to SNACKTIME for the music!  Vine Street Imports Instagram  |  Website 

OVP194 – Wein am Sonntag – Thomas Puéchavy, Le Rayon Blanc, Chenin 2020

De er konger uten land: Ikoniske viner, men uten en åpenbar matrett de hører til. I ukens episode får du høre hva som passer til Ribera del Duero, Brunello di Montalcino, Châteauneuf-du-Pape og chenin blanc fra Loire.Ukens viner og produsenterRibera del Duero til sopp, ragu og lam. Anbefalte produsenter:Pesquera,Contado de HazaVega SiciliaBrunello di Montalcino til sopp, pasta, lam og kje. Anbefalte produsenterBiondi SantiCol d´OrciaLisiniTalentiPoggio di SottoSalvioni. Châteauneuf-du-Pape til lam, okse og and. Anbefalte produsenter:PegauCh. BeaucastelMarcoux. Chenin blanc fra Loire til ost, hvit fisk og quiche. Anbefalte produsenter:Thibault BoudignonDomaine Huet. Hosted on Acast. See acast.com/privacy for more information.

Après nous avoir présenté Chinon et ses richesses historiques et gustatives dans le précédent épisode, Jean-Max Manceau, chinonais, vigneron et propriétaire du Domaine de Noiré nous explique dans cette seconde partie d'entretien l'impact du réchauffement climatique sur la vigne, notamment sur les cépages Cabernet Franc et Chenin. Il nous partage également ses millésimes coups de cœur, ses meilleurs souvenirs de dégustation sans oublier d'évoquer un Erudit de la Renaissance incontournable de la région, Alcofribas Nasier, plus connu sous le nom de François Rabelais. Et comme disait l'illustre écrivain : "beuvez toujours, vous ne mourrez jamais" ! Régalez-vous

C'est avec Jean-Max Manceau, vigneron et propriétaire du Domaine de Noiré que nous partons à la découverte de Chinon et de son appellation du même nom.      Jean-Max, fils de paysan, est né à Chinon au pied d'un cep de vigne et après des études d'ingénieur agricole et une spécialisation viti-oeno, devient régisseur d'un domaine appartenant à la famille Gosset, connue pour ses champagnes.  Après 29 ans de bons et loyers services pour ce domaine chinonais, il se lance en 2001 avec sa femme Odile dans sa propre exploitation qui obtient la certification AB (Agriculture Biologique) en 2014. Dans cette première partie d'entretien, Jean-Max nous retrace l'histoire de cette cité viticole, nous détaille la richesse de ses sols et nous parle bien sûr de ses cuvées.   Belle écoute

L'œnologue Béatrice Dominé et le MOF Sommelier Laurent Derhé clôturent le thème des cépages avec le Chenin, grand cépage blanc du Val de Loire.     Prononcé Ch'nin dans la région, on le retrouve principalement en Touraine et en Anjou-Saumur. Ce cépage se caractérise par son acidité et sa capacité de vieillissement très intéressante. Il est producteur de beaux vins blancs secs, moelleux, liquoreux et même effervescents !  

Welcome to our July 2022 edition of the “A Casa” food and wine club by Pasta and Vino We're celebrating July 4th this month with red, white, and bubbly wine! WINE REVEL OTR URBAN WINERY What began as a hobby of wine making by Anthony Maieron and John Coleman is now a boutique urban winery with a full bar and event space. Located in Cincinnati's historic and progressive OverThe-Rhine neighborhood, they specialize in handcrafted small-batch wines including their Cabernet Sauvignon *Silver Medalist* 2020 Cincinnati International Wine Festival. Other featured wines include the Malbec, Sangiovese, Carménère, Black Sheep Blanc, Black Sheep Rosé and Black Sheep Red Blend Rouge. Revel wines are made 100% onsite with fruit sourced from CA, WA and Chile using a process that originated in Italy by the Maieron family which has been passed down generation to generation. Their 3000 sq ft historic building houses up to 60 barrels of wine in the basement with the first and second floor being used year-round for patrons to enjoy wine, food and friends. The second floor is popular for corporate and private events and features live music during the week and weekends. Their environment is very welcoming and hip in an artistic space which invites customers to relax with friends. This month's Revel wine selections are perfect for the summer heat. They are in cans and can be enjoyed at pools, golf clubs, and lazy day trips to the lake without the risk of glasses, cups, and bottles. Black Sheep Rosé is a blend of Syrah, Cabernet Sauvignon, and Pinot Gris made with grapes from Columbia Valley, WA. Aged only in steel tanks, you'll notice flavors of fresh watermelon and raspberry notes with subtle mineralty and a zesty finish. A patio crusher that is perfect for some spicy and fried foods. Black Sheep Blanc is a blend of Sauvignon Blanc and Pinot Gris made with grapes from Columbia Valley, WA. You'll notice bright citrus notes and crisp acidity from the Sauvignon Blanc while the Pinot Gris contributes hints of ripe melon and a round texture to the mid-palate. This wine is another patio crusher and is perfect to serve with charcuterie of soft cheeses or seafood drenched in butter. DOMAINE ROSIER The Rosier House was established in 1982 by Michel and Renza Rosier. They began the vineyard by planting Pinot Noir, Chardonnay, Chenin, and Mauzac grapes. Still very much a small family production, they grew from producing approximately 600 bottles of their first vintage to producing 650,000 bottles per year in their modern cellar. Their son, Nicolas, now manages the estate with a handful of dedicated team members to assist in the production of their wines. This French sparkling wine, Cremant de Limoux, will make you think of champagne, but it's not. The word Crémant originated in the Champagne region. It was used to designate sparkling wines made in Champagne that were less effervescent than ‘fully sparkling' Champagne. Since 1985 Crémant is no longer associated with Champagne when an agreement was created to end the use of the term ‘methode champenoise' (the method by which champagne is produced) by producers of nonChampagne sparkling wines. Champagne agreed to give up the term Crémant. Since then the word Crémant would designate sparkling wines from other French regions made using the traditional ‘second fermentation in bottle' method. This Crémant is a blend of Pinot Noir, Chenin Blanc, and Chardonnay. A refreshing bubbly to celebrate summer, Crémant is very balanced and fruity with notes of toast and a touch of sweetness, as well as scents of white flowers, apricot, and candy. GOURMET FOOD MURACA RED PEPPER INFUSED EXTRA VIRGIN OLIVE OIL Another olive oil from a small producer is sure to please your palate for summertime favorites. We're adding a little spice with this one, courtesy of Calabrian chili peppers. Drizzle over salads, grilled vegetables and meats, or add to your favorite homemade salsa. In your packet, we've included another easy recipe

Sémillon used to be the most planted white grape in the world. From its native home in France to Australia, Chile, South Africa, Argentina, and beyond, it was planted en masse to pump out large quantities of flavorless bulk white wine. The problem was that Sémillon doesn't cooperate when it's forced to high yields. It loses acidity and it lacks flavor unlike some other grapes that can still muster some umph when over-cropped (Chenin blanc, Sauvignon blanc, Colombard, to name three).  For this reason, plantings were replaced and the grape became unpopular. Photo: Sémillon, Bordeaux.com  Today it is grown in limited quantities but two distinct areas– Sauternes/Barsac and Pessac-Leognan in Bordeaux and the Hunter Valley of Australia --  create wines that are incredibly specific and unique. Demand and fascination with these iconic wines means that cultivation of this grape is not doomed!   Here are the show notes: The origins of the grape Although we don't know the parentage, we do know the grape is from southwestern France. It is likely from Bordeaux Until the 1700s, producers were only using the grape in Sauternes (at this point it was already a sweet wine, as records from 1717-1736 at the local abbey show) Later, it was found in St-Emilion, from which it derives its name. The name most likely comes from Selejun – the local pronunciation of Saint-Emilion     Sémillon in the vineyard A thick-skinned grape, part of the reason it was so widely planted was that this feature makes Sémillon pretty resistant to molds and mildews (although, thankfully not botrytis). This feature of the grape helps make it easy to grow and it can be quite vigorous, which is why it was so used and abused in the past! The grape buds later and ripens earlier than its blending partner, Sauvignon blanc, and this short growing window means it is not as susceptible to spring or autumn frosts The grape is versatile on soil types – it can thrive on gravel, calcareous clay, sand, and other types making it incredibly adaptable Fully ripe Sémillon will have big yellow to nearly copper colored berries Low yields are best Château d'Yquem, the most famous Sauternes producer in the world, allegedly makes one glass per vine. The rest of Sauternes yields about 24hl/ha, and lower quality regions yield 80 -100 hl/ha. Hunter Valley in Australia – 60 hl/ha **M.C. Ice and I fully acknowledge that we have no idea what a hl/ha looks like but we use the numbers for comparison sake – ratios are still helpful, right? ** Photo: Australian Semillon, courtesy Wine Australia Climate can vary enormously and the grape can still perform: In Sauternes, special climate conditions must exist (we discuss later) Top dry white areas of Graves and Pessac-Leognan have warmer sites for Sémillon, which allows it to get fully ripe, adding lushness to the blend with Sauvignon blanc In Hunter valley, humidity with tropical storms are best! Because the area has strong cloud cover there is less direct sun so it slows photosynthesis, despite heat. The humid afternoons somehow help build acidity. The light, sandy soils that contain some loam and iron have good drainage, during rain     We discuss the growing regions for most of the remaining part of the show France: Bordeaux France grows more Sémillon than any other country and most of the plantings are in Bordeaux, specifically – Graves, Pessac-Leognan, and Sauternes 50 or so years ago, half the production in Bordeaux was white, mostly from Semillon, which traditionally made up 4/5 of any white wine in the area, sweet or white, but now has taken a backseat to Sauvignon Blanc, which offers more acidity to the wine in a warming climate  Photo: Bordeaux vineyard, Getty Images via Canva subscription   Sauternes, Barsac In Sauternes, Barsac (please see episode 369 for more info) and the sweet appellations of Cadillac, Ste Croix du Mont, Loupiac, and Cerons Sémillon is always partnered with Sauvignon blanc, which also receives botrytis well but maintains its acidity. Wines are hand harvested, with several passes through the vineyard to get the right level of botrytis, which can be patchy and can be grey rot if it developed poorly on the grapes Botrytis is a fungus that affects the grapes right when the fruit forms. It concentrates sugar and creates honeyed, apricot, mango flavors with a viscous mouthfeel from the glycerol it produces. Alcohol levels range in the region -- the minimum in Sauternes is 13% but it can well over 20% ABV For botrytis to form, a region needs foggy nights and early morning, followed by warm and sunny days. This is essential in the autumn, and is a very consistent weather pattern in the sweet wine regions of Bordeaux, which botrytized wine can be made nearly every year These wines are aged for long periods in oak barrels Some, like Chateau Climens in Barsac, are 100% Sémillon   Dry white appellations In Graves and the lighter, sandier regions of Pessac-Leognan, Sémillon is often the biggest percentage of the blend. The best versions – Haut-Brion Blanc and La Mission Haut-Brion Blanc (different Châteaux, owned by the same group = confusing, I know) – are hundreds of dollars a bottle and often have Sémillon as the main component, but it's vintage dependent In Pessac-Leognan, 25% of blend must be Sauvignon Blanc, and the trend is to favor that grape over Sémillon both because it's easier to grow, and because it has acidity. From good producers, these wines can age for decades The grape can be in Côtes de Bordeaux blancs and in basic Bordeaux blanc from better producers Sémillon adds fullness to the texture and when it is aged in oak (as is the case with Sauternes, Barsac and in Graves and Pessac-Leognan), it can have peach, mango, nuts, and toast flavors, which contrast well with Sauvignon blanc's more “green” aromas. If Sémillon is not aged in oak, it can have citrus, grass, notes without much flavor. When it is fully ripe and aged in oak, it is fat in texture with lemon and tropical fruit and has lower acidity.   Other places in France Sémillon grows... Southwest France has the sweet wine of Monbazillac (like Sauternes) and dry white of Bergerac Provence and the Languedoc, but not of any quality     Australia Makes the most distinctive dry white in Australia and was first planted in the Hunter Valley where it gained popularity for its ease to grow, high yields, and resistance to disease It went from being the workhorse grape in the 1980s, to accounting for only 3.1% of the total Australian crush today More than half of Australia's Semillon comes from the bulk New South Wales region of Riverina Hunter Valley in New South Wales The warm, humid climate of the Hunter Valley isn't conducive to most grapes but Semillon (no accent on the “e” in Australia!) changes from a grassy, lemony acidic wine into a dark yellow, nutty, honey and straw-scented viscous wine if grown and made under certain conditions To achieve this, growers pick early, before the summer rains and the grapes have very high acidity. Alcohol levels are around 10-11% ABV, and most of the wine spends no time in oak for fermentation nor for aging – it is put in stainless, fermented cold, and bottled. Wines in their youth are like Sauvignon blanc – citrus, green herbs, and straw flavors persist, with high acidity. After 5-10 years of storage the wine darkens and tastes like honey, toasted, grilled nuts and seems like it has been in an oak barrel (hasn't) – a total odd ball. Although the grapes can have some botrytis, this phenomenon is just a result of the rainy, tropical growing conditions To learn more about Hunter Valley and the Semillon, listen to ep 309, with the amazing Connie Paur Griffiths of Tranquil Vale, an excellent small producer located there Tyrells is the famous producer here (especially Vat 1 Semillon). Also Brokenwood, Silkman, Andrew Thomas    Photo: Hunter Valley Vineyard, credit Wine Australia   Western Australia: Margaret River: Popular for blends of Semillon and Sauvignon blanc You will see Semillon-Sauvignon Blanc or Sauvignon Blanc-Semillon on the bottle, the first name indicates which grape dominates the blend These wines can be made in a juicy, fruit style with no oak, or oak fermented and/or oak matured to last longer Producers: Vasse Felix, Cullen, Cape Mentelle, Leeuwin   South Australia Adelaide Hills: Wines are like white Bordeaux in that they are picked early and blended with Sauvignon Blanc to avoid oiliness, too much ripeness. They sometimes use oak, sometimes not. Charlotte Dalton is the big producer here. Barossa: Sometimes makes varietal versions that show the purity of the grape, sometimes use big oak and can be toasty and Chardonnay-esque. Producers: Torbreck, Peter Lehmann, Henschke in Eden Valley Clare Valley: Can be more refined than Barossa but still peachy with apple and citrus and fuller body. Oak influence is common. Producers: Mount Harrocks, Pauletts Riverina: Is notorious for low quality bulk wine but a pocket of it develops botrytis easily and makes high quality sweet wines: McWilliams, De Bortoli     New Zealand has a small amount of Semillon in Marlborough, Hawkes Bay, and Gisbourne   South Africa Semillon was once so important it was called “greengrape” because of its bring green foliage By 1822, 93% of the vineyard land planted was Semillon. Then it was commonly just called “wine grape” but by the 1900s it began its sharp decline It is grown now in Stellenbosch, Swartland, and Franschhoek. Some areas have older bush vines. Producers like: Cederberg, Steenberg, Vergelegen , Mullineux are using more Semillon in blends with Sauvignon Blanc (some sweet, some dry versions)   United States   California Barely uses Semillon but vines that were imported in the 1880s to the Livermore Valley in northern California, were allegedly from Château d'Yquem Vines that live in the Monte Rosso vineyard in Sonoma date from 1886 and can make excellent wines. Morgon is an example Sierra Foothills: Some here, notably my friend Lorenzo Muslia of Andis makes the Bill Dillian Semillon that has great acidity but silkiness and hay, herb, and melon notes (for the podcast with Lorenzo click here) Photo: Andis Wines   Washington State Big decline in plantings and they usually a blend with Sauvignon Blanc Popular from Walla Walla producers: L'Ecole 41 – lemon curd, nut and toast notes with a pretty full body, Amavi (episode with Amavi here) – slightly more acidic and less full with more citrus and grass notes but still with a rich body     Others countries that use Sémilllon Chile: Because of the Bordeaux link, has Semillon and usually uses it for blends or Sauternes-like sweet wines. Semillon used be 75% of white vines in Chile! Argentina, Uruguay have some nice examples Canada     Food Pairing Ideas Sauternes/dessert styles: blue (Roquefort) cheese, foie gras, scallops, fruit based-dessert Lighter styles: Oysters, shellfish, white fish or chicken dishes with citrus or herbal sauces or creamy sauces, salads, goat and sheep's milk cheeses _____________________________________________ Research Sources: “Wine Grapes” by Jancis Robinson, Dr. José Vouillamoz, Julia Harding “Grapes & Wines” by Margaret Rand and Oz Clarke https://www.bordeaux.com/us/ https://www.wineaustralia.com/ Fiona Beckett – Matching Food & Wine As always, talking to people about the grape who grow it, and drinking a lot of the wine itself – Sémillon is awesome! __________________________________________________________ ____________________________________________________ From our Sponsors... Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Don't forget to go to the store page to see what wines I love with descriptions I have written.    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  

Renowned Chenin Blanc focused winemakers and proprietors, Bruwer Raats and Vincent & Tania Carême deep dive into the varietal. Joining us in conversation is Cape Classics CEO, Robert Bradshaw.Editing Credit: Hannah Tobias

Chenin, Sauvignon Blanc and Pinotage are some of the well-known grapes grown in South Africa, including Swartland on the Western Cape, where Riebeek Cellars started in 1941 as a passion project for a community of farmers working collectively, and now well into their 3rd & 4th generations. This inland area's dry conditions produce hearty grapes with exquisite ripe fruit shares Riebeek Cellars Export Director Kara Van Zyl, who discusses terroir and selections. US importer: Kysela Pére & Fils.The Connected Table Live is broadcast live Wednesdays at 2PM ET.The Connected Table Live Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Live Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Chenin, Sauvignon Blanc and Pinotage are some of the well-known grapes grown in South Africa, including Swartland on the Western Cape, where Riebeek Cellars started in 1941 as a passion project for a community of farmers working collectively, and now well into their 3rd & 4th generations. This inland area's dry conditions produce hearty grapes with exquisite ripe fruit shares Riebeek Cellars Export Director Kara Van Zyl, who discusses terroir and selections. US importer: Kysela Pére & Fils.The Connected Table Live is broadcast live Wednesdays at 2PM ET.The Connected Table Live Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Live Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

C'est une jeune femme, entrepreneuse, avec de fortes convictions que j'ai le plaisir de recevoir dans ce 33ème épisode de 20 divin. Pauline Lair, 36 ans, originaire du Layon et initiée au vin par son papa, a commencé sa carrière dans le négoce des vins chez LD vins d'abord puis dans le groupe Castel avant de poursuivre son rêve et de reprendre une formation professionnelle pour finalement devenir vigneronne.      Après un stage au Domaine Mélaric dans le Val de Loire, elle devient directrice d'exploitation du domaine de Closel à Savennières - dont nous avons parlé dans l'épisode #23 de 20 Divin-  et réalise qu'elle est plus à l'aise dans le chai que dans les vignes.  Elle décide alors de se lancer dans le négoce de vinification et crée en 2020 un chai Urbain à Angers, dénommé 1006. Alors pourquoi 12 nuances de bleu ? A découvrir sans plus attendre

Today on Long Island Tea, Kristen and Sharon recap their weeks and talk about the importance of mental and physical health. (Wear sunscreen!) We are officially into May, and today's theme is kicking off summer with some of our favorite Long Island festivals and fairs. The ladies are sipping on Chenin Blanc from Paumanok vineyards. Also shoutout Maggie's Mission which raises money and awareness for pediatric cancers. ABOUT LONG ISLAND TEA:For more details on our show, visit https://longislandteapodcast.comTAG US!@DiscoverLongIsland and @LongIslandTeaPodcast and join the conversation!WINE OF THE WEEK: Paumanok Chenin Blanchttps://www.paumanok.comFresh, crisp, racy, and bracing Chenin that is redolent of grapefruit and pineapple, with more subtle notes of melon, apple and guava.Long Island Tea is sponsored by Long Island Wine Country. Visit https://liwines.com/TEA TIME:Kick off Summer with these awesome summer festivals:o May Day Music Festival May 14tho Plainview/ Bethpage Spring Fest May 22nso Jones Beach Air Show May 27-29o Nautical Mile Family Festival June 4tho North Meets South Farms Food and Drink Festival Riverhead June 5th o East Hampton Village Spring Festival June 4-5Maggie's Mission: Maggie's Mission was founded in honor of local Long Island teenager, Maggie Schmidt, who passed away June 1, 2017, just after her 17th birthday from a rare and aggressive cancer called Malignant Rhabdoid Tumor.Before Maggie died, she asked her family to help other children and families dealing with this devastating disease.Maggie's Mission: raising awareness of pediatric cancers, fund cutting-edge research that will improve outcomes for children with cancer around the world, and provide assistance to families and children currently affected.5th Anniversary Gala at Vanderbilt Museum – June 3rdMaggiesMission.orgKristen and Sharon's recommendations are listed on Amazon!Check out our Amazon Affiliate link:www.amazon.com/shop/discoverlongislandWATCH US:And SUBSCRIBE on YouTubehttps://www.youtube.com/DiscoverLongIslandNYFOLLOW US:Follow The Long Island Tea podcast on:Instagram: https://www.instagram.com/longislandteapodcast/Facebook: https://www.facebook.com/Long-Island-Tea-Podcast-101538728517461Twitter: https://twitter.com/longislandteapodcastWRITE TO US:Email spillthetea@discoverlongisland.com if you are interested in collaborating with us, need some "uncorked advice", or if you just want to say “How you doin?”RATE AND REVIEW US:Be sure to leave us a 5 star rating and review on Apple podcasts: https://podcasts.apple.com/us/podcast/long-island-tea/id1538642018Kristen and Sharon will read their favorite reviews on a future episode.WEAR US:Shop Long Island gear at https://shop.discoverlongisland.com Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Dimanche 13 mars 2022 Stéphane Sérol  Fils de vigneron, Stéphane a grandi dans les vignes et a toujours travaillé dans l'exploitation de ses parents. Cette enfance dans les chais lui a appris le sens de l'effort, la rigueur et la minutie pour obtenir des raisins et donc des vins de qualité. Après des études dans le vin, des stages dans le Beaujolais, en Bourgogne et même en Australie, il décide en 1996 de reprendre le domaine familial.  Il gère ainsi aujourd'hui 35 hectares de vignes sur les contreforts Est du Massif central. Stéphane n'a cessé de faire évoluer son domaine, notamment avec la construction d'un premier cuvage en béton ou encore la première cuvée de Chenin en 2019. Sa volonté est de toujours produire des vins de qualité tout en respectant l'environnement. En 2008, il rencontre son épouse Carine qui travaillera très rapidement au domaine sur les aspects administratifs et commerciaux. Le couple a fait le choix de placer le respect l'environnement au cœur de leurs préoccupations. Le Domaine a d'ailleurs été converti en agriculture bio puis en biodynamie. Ambitieux dans l'âme, Stéphane a fondé en 2019 l'association Loire Volcanique avec 39 autres vignerons afin de promouvoir les terroirs exceptionnels du Massif central.    Yann Arthus-Bertrand  Yann Arthus Bertrand est un militant du développement durable, il met en image et en mot le constat de l'évolution de notre planète. A travers ses photographies il fait prendre conscience que chaque individu est responsable de l'avenir de notre Terre. Yann est également un grand amateur de vin et c'est sous cet angle que nous le découvrions sur le plateau de In Vino Sud Radio. 

Samedi 12 mars 2022 Candice Beuque  Ambitieuse dans l'âme, Candice décide de changer de vie en 2010 et de faire de son rêve une réalité en devenant vigneronne. Après 2 longues années de recherche, elle trouve le domaine de ses rêves, niché entre mer et collines au cœur des Côtes de Provence, et l'acquière avec son beau-pèreet associé Jean-Luc. Le Domaine de la Pertuade et ses 14 hectares de vignes sont entièrement à restructurer. Un beau défi pour Candice ! Elle apprend la culture de la vigne sur le terrain et aussi grâce à une formation à l'Université du Vin de Suze la Rousse. Côté cave, son beau-père Jean-Luc rénove les bâtiments avec l'aide d'un architecte et d'un œnologue conseil. En septembre 2014 ont lieu les premières vendanges et c'est le début de la grande aventure pour Candice et sa famille. Leur cuvée Arthus rouge millésime 2015 a d'ailleurs été sélectionnée par notre grand Philippe Faure-Brac lors d'une dégustation à l'aveugle au restaurant la Mandarine à Saint-Tropez.    Ivan Massonnat Investisseur à Paris, Ivan a décidé de vivre de sa passion en rachetant le domaine Pithon-Paillé en 2018. Il choisit de le renommer Domaine Belargus. Ce nouveau nom s'est imposé pour lui comme une évidence, Belargus étant un papillon bleu, habitant historique du Coteau des Treilles. Sur la totalité des 24 hectares de vignes, Ivan exploite uniquement du Chenin, cépage emblématique de la Loire. La conduite particulière du domaine découle de l'amour qu'a Ivan pour les vins de Bourgogne. En effet, il s'inspire de la méthode des « climats » bourguignons pour travailler ses parcelles. Parmi celles-ci, on y retrouve le Grand Cru Quarts-de-Chaume ou encore deux parcelles en monopole, Le Coteau de Treilles et Le Clos des Ruchères. Il a décidé de s'entourer d'une équipe jeune dans l'esprit et la dynamique des « start-up ». Soucieux de la protection de l'environnement et du paysage, Ivan a débuté une conversion de la totalité du domaine en biodynamie. Son objectif permanent est de contribuer au renouveau de cette région viticole millénaire qu'est la Vallée de la Loire.   

Hannah and Abbie discuss Chenin Blanc, contranyms, and memoir titles.

Descendante d'Emmanuel de Las Cases, compagnon d'exil et mémorialiste de Napoléon Bonaparte, Evelyne de Pontbriand a hérité du Château des Vaults à Savennières, en val de Loire, au sud d'Angers.   Elle gère aujourd'hui le Domaine du Closel qui produit de savoureux vins 100% Chenin en appellation Savennières. Elle a également créé en 2017 l'Académie du Chenin dont les membres se réunissent en congrès tous les deux ans, le prochain ayant lieu en novembre 2022 à Stellenbosch, en Afrique du Sud.  Elle nous explique enfin pourquoi elle tient tant à promouvoir ce cépage et sa région, cette dernière manquant encore singulièrement de notoriété.  Belle découverte

Bien connu pour son Pouilly Fumé, son Saint-Nicolas de Bourgueil ou son Muscadet, le Val de Loire recèle de trésors, à l'image de ses Rois qui ont fait la France. La Vallée de la Loire abrite en effet une mosaïque de vignobles dont les contours se dessinent à travers les cépages ou la tradition des vignerons du cru. Nous allons aujourd'hui remonter la Loire d'Est en Ouest en compagnie de François Surget, œnologue, caviste et producteur et vous parler de cette diversité de cépages, d'appellations, de cette palette de vins qui couvrent à peu près tous les goûts, du blanc sec au vin liquoreux, en passant par des vins plus complexes, de garde et qui participent au renouveau de la région et à son rayonnement international. Régalez-vous

Le 31 octobre dernier, les restaurants fermaient leurs portes pour raisons sanitaires et pour une période indéterminée. Quelques jours avant, j'avais la chance de goûter les plats d'un incubateur de chefs parisien dénommé For the Love of Food. J'ai donc décidé de vous faire partager cette expérience culinaire exceptionnelle en vous décrivant les plats que j'ai eu le plaisir de découvrir et en demandant à François Surget, œnologue caviste et producteur, de nous conseiller sur les vins qui s'accorderaient le mieux avec ces plats. Pour une expérience plus complète, n'hésitez pas à jeter un œil sur le compte Instagram ou Facebook de 20 Divin, vous aurez ainsi l'occasion de voir ces fameux plats et les vins les accompagnant. Bonne dégustation

Kathryn and Tug discuss the many merits of Chenin Blanc, Kathryn's favorite grape varietal. Kathryn shines a light on the Loire Valley and talks about her travels with her mother to visit winemaker Patrick Baudouin. The couple also break down how they navigate co-parenting and sharing the workload. Most importantly, the kids are finally sleeping better! Tug is inspired by another dad, basketball legend Dwayne Wade. Kathryn shares some love for their artist friend, Jasper Sortun. The Wine of the Week is Patrick Baudouin 'Le Cornillard' Anjoy Blanc, Loire, France 2015. www.thelongfinish.com www.esterswineshop.com Follow us on Instagram: www.instagam.com/thelongfinish Follow us on Facebook: www.facebook.com/thelongfinish Follow us on Twitter: www.twitter.com/tlfpod Follow Kathryn on Instagram: www.instagram/kathrynweil Follow Tug on Instagram: www.instagram/tugcoker Follow Tug on Twitter: www.twitter.com/tugcoker