Podcasts about Clairette

durée : 00:21:26 - En cuisine avec Franck Daumas - La Fête de la Clairette revient pour la 3ème édition, à Aurel-en Diois, ce vendredi ! Découvrez un vin fruité, naturel et festif, ses vignerons passionnés, et une journée riche en découvertes et gourmandises locales...

Tous les week-ends, à 6h51 et 8h20, évasion touristique et gastronomique avec Vanessa Zhâ et Olivier Poels. Ils nous font découvrir quelques pépites du patrimoine, et des bons plans en France et à l'étranger. De quoi vous faire voyager !Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Brut, Extra-brut...mais aussi Hors Catégorie, Solera...tel est le monde de Carine Bailleul, cheffe de cave du Champagne Castelnau.Originaire du Vercors, fille d'agriculteurs, Carine Bailleul voulait être infirmière mais découvre le vin lors d'un stage chez Jaillance qui produit la fameuse Clairette de Dié.Après une visite des caves de Tain-l'Hermitage, Carine décide de préparer le diplôme National d'œnologie à Reims. Elle rentre chez Castelnau lors d'un stage en 2003 où elle passe un entretien avec…Elizabeth Sarcelet qu'elle remplacera comme cheffe de cave en 2020 après plusieurs années de compagnonnage. Aujourd'hui, elle supervise également les cuveries du groupe Terroirs et Vignerons de Champagne auquel Castelnau appartient.La signature de la maison Castelnau ? Le vieillissement sur lies ou l'art de la délicatesse.A découvrir

durée : 00:22:23 - Bienvenue chez vous 2ème partie - Entre montagne et gastronomie, le Diois révèle ses trésors pour les fêtes. Au restaurant L'ABC, Anthony Bonnard sublime les produits locaux, tandis que les vignerons célèbrent la clairette, le crémant, et les vins "tranquilles", Une immersion dans un terroir authentique et festif !

Dans un souci de cohérence et de bonne compréhension, “Nano, ce qu'il reste de nous” est un documentaire dont il convient d'écouter les épisodes dans l'ordre.Tout ce que vous entendrez est fondé sur les documents que j'ai retrouvés dans un appartement abandonné des Chartrons, à Bordeaux. Ainsi tout est vrai, (sauf ce que j'ai interprété).Pour des raisons évidentes tous les noms des personnages de cette histoire ont été modifiés.Dans cet épisode :Fin janvier 1962, une bombe a explosé dans mon immeuble. J'apprends les détails de cet attentat visant mes voisins les Petit, dans le dossier “OAS” trouvé dans leur appartement abandonné.Documentaire écrit et réalisé par Marion PASSAULTdans cet épisode vous entendrez :x Myrtille VALLS dans le rôle de Nanox Adrien ARNAULT, historien (sa chaîne Youtube : Vulgate Histoire) x Emmanuel VALLS, lecture d'articles mentionnant le fait,x Grégoire PASSAULT lecture de la lettre de soutien de la section de Bordeaux de la Ligue des Droits de l'Hommex Héloïse LEDUC lecture de la lettre de soutien d'un prochex Anne-Sophie ROCUET lecture de la lettre de soutien de Clairette x Agnès PASSAULT lecture de la lettre de soutien d'Henriettex Alexandra STRUK lecture de la lettre de soutien de Mme Delestx Fabrice BARRAL lecture de la lettre de soutien du Comité Départemental de la Gironde, de l'Association Nationale des anciens combattants de la Résistancex Patrick FELIX lecture du discours prononcé par le secrétaire de la Fédération de l'éducation nationale à l'occasion des Journées universitaire de protestation contres les violencesx Daniel BOITAUD, lecture d'un texte d'Alain TAURINYAx Marion PASSAULT, dans le rôle de la narratriceMusique : Courant Records➡️ Suivre le podcast sur InstagramHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Bulles au Centre est un salon itinérant au fil du Cher, de la Loire ou du Loir... Après Rochecorbon en 2023, le salon se tenait à Amboise pour la toute première fois ! RadioVino toujours dénicheuse d'originalité, ne pouvait manquer ce rendez-vous.

durée : 00:06:00 - L'invité de la rédaction France Bleu Drôme Ardèche - La vendange devait initialement démarrer ce jeudi matin mais elle est reportée au début de semaine prochaine à cause de la météo. L'appellation souffre de la baisse de consommation de vin et envisage désormais d'arracher des vignes.

durée : 00:36:04 - Bienvenue chez vous avec les Toqués de Drôme Ardèche - Plongée au cœur de la fête de la Clairette à Aurel-en-Diois, où traditions viticoles et festivités s'entremêlent pour une journée exceptionnelle. Découvrez comment ce petit village vit au rythme de sa boisson emblématique !

Mary Oliver's Spring with Clairette Durand-Gasselin This week in This is not a poem Elliott KB looks into American poet Mary Oliver's Spring alongside poet and artist Clairette Durand-Gasselin, who has a personal translation of the text. Bringing up questions like “why does this poem make me cry?” and “how do we translate the untranslatable?”, they discuss how a person's reading of a poem can be intimately personal, the beauty of nature, and how seemingly plain English can evoke overwhelming emotions.  Who is Mary Oliver? Mary Oliver (September 10, 1935 – January 17, 2019) was an acclaimed American poet celebrated for her deep connection to nature. Born in Ohio, USA, Oliver's poetry, marked by lyrical reflections on the natural world, gained widespread acclaim with her Pulitzer Prize-winning collection, “American Primitive” (1983), followed by other accolades.   Guest Speaker, Clairette Durand-Gasselin Clairette Durand-Gasselin is a bilingual poet and visual artist. She's currently completing her Master's in Literary Translation at Université Paris Cité. During her eight years in the United States, she co-founded Mad Gleam Press, a small bilingual publishing house. She is now secretary and blog editor at Paris Lit Up.   Our Host In Paris via New York and Iowa, Elliott KB is a poet and translator whose work explores themes of estrangement, place, body, gender and intimacy. They have published award-winning poetry in online and print publications alike, and currently work both in the publishing industry and as a professional translator. A part of an interdisciplinary artistic scene, they have now joined the world of radio to host This is Not a Poem. Spring, by Mary Oliver in New and Selected Poems. Read the full poem here. This Episode was hosted by Elliott KB, produced by Yannick Champion-Osselin, audio tech- ARBL Murray, created by World Radio Paris, and recorded in our studios in Paris, France.

Mientras la pintora Sofía Bassi permanecía tras las rejas, se trenzaban las más variadas hipótesis sobre los móviles del crimen, que acabó con la vida de quien fuera conde de Verona, Italia, Cesare D'Acquarone, su yerno, en residencial zona de Acapulco.Se insistió, en 1968, que el caso fue pasional, mientras que otras versiones alegaron móviles económicos. Y también se especuló que la famosa artista encubrió a su hija, Clairette, quien supuestamente sería la verdadera autora del asesinato.Puedes conocer más de este y otros casos en los Archivos secretos de La Prensa. Hosted on Acast. See acast.com/privacy for more information.

Retour de Clairette au micro de Colette autour d'une discussion sur la bisexualité, leurs relations respectives avec des femmes… et une lecture hot

Komm mit in eine längst vergangene Zeit und entdecke das imposante Pont du Gard in der Provence. Das gut erhaltene Aquädukt aus der Römerzeit, das die Stadt Nîmes mit frischem Wasser versorgte, wird dich bestimmt auch faszinieren. Du hörst, auf welcher Seite des Flussufers du am besten parkst und andere wichtige Informationen. Wir genießen den Ausblick, machen eine virtuelle Kajaktour und probieren erstklassige Weine auf einer Domaine mit alten Rebstöcken. Der kleine Ort Tavel steht für erstklassige Roséweine, die allein schon durch ihre Farbe beeindrucken. Im Geschmack sind sie fruchtig und unschlagbar. Auch als sehr gute Begleiter zu Fleischgerichten bieten sie eine super Alternative zu Rot- oder Weißwein. Ein Highlight ist für uns der mineralische Weißwein aus Viognier und Clairette. Unsere Tipps: https://pontdugard.fr/fr https://www.domaine-mordoree.com *************************************** Abonniere jetzt den Podcast bei Google und verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen https://www.facebook.com/feinschmeckertouren/ https://www.youtube.com/channel/UCa_CkAeidqAQ98nKFa0HZcg/featured?view_as=public https://www.instagram.com/feinschmeckertouren/ Feinschmeckertouren ***************************************

durée : 00:38:34 - Côté Saveurs en Drôme Ardèche - A la découverte de la Clairette de Die et de la Cave CAROD, à Vercheny

Pour ce quatrième épisode de notre mini-série sur la vie de Jean Victor CARIO, nous parcourons les années 1960 dans un Paris qui a retrouvé le goût de la fête. Une période d'effervescence où Nono se découvre une passion, si ce n'est un talent, pour le commerce de pulls italiens. L'argent gagné est dépensé le soir même aux bals musettes qu'il fréquente assidûment, avec une bande de joyeux lurons. Cette décennie signe l'avènement de deux autres événements majeurs dans la vie de Nono : la disparition abrupte de sa soeur, Clairette, et sa rencontre heureuse avec sa future femme, Dona, en Turquie.

Née à Paris, Valentine Tardieu Vitali a grandi à Uzès mais c'est à 16 ans lors d'un job d'été à Libourne, qu'elle a un coup de foudre pour les métiers de la vigne. C'est décidé, elle sera œnologue !  Après une licence de biologie végétale à Bordeaux puis un diplôme d'œnologie à Montpellier, elle décide de partir avec son futur mari, Bastien Tardieu, dans l'hémisphère Sud, s'ouvrir à d'autres cultures.  De retour en France en 2010, elle exerce différentes responsabilités pour des caves dans le Vaucluse et dans les Côteaux d'Aix, avant d'être embauchée en 2017 comme Directrice de production par le Château La Verrerie, un domaine dans le  Luberon, propriété de la famille Descours.  Elle est aujourd'hui Directrice du domaine et nous parle de ses cuvées mais également de la biodynamie

Si la France est une terre viticole ancestrale, elle le doit beaucoup à la communauté religieuse qui depuis le 10ème siècle n'a cessé de développer le vignoble français.  Mais depuis la Révolution française, bon nombre d'abbayes ont été rachetées par des laïques dont certains étaient vignerons. C'est ainsi que Philippe D'Allaines, propriétaire de l'Abbaye de Valmagne en Languedoc a l'idée de réunir ces abbayes viticoles et crée en 2007, avec l'aide de Stéphanie de Suduiraut, l'Association des vins d'Abbayes.    Elle regroupe 18 abbayes dont certaines sont toujours dirigées par des ecclésiastiques. J'ai eu le plaisir de rencontrer un frère vigneron de l'une d'entre elles ainsi que les fondateurs de cette association durant le dernier salon Wine Paris.   A écouter religieusement

During the holidays, we had the visit of an unexpected visitor : the flue ! Micaela and Felicia and me where its victims, so it ruined the joy of being on holidays. But we had some nice moments and we were the 3 of us well enough to enjoy the traditional Christmas meal with my parents. Pintade aux marrons, plateau de fromages, bûche au chocolat and Clairette de Die are what we enjoyed the most.  But, there where also some nice and positive moments, this is what this episode is about.  In the notes that come with the transcript, I will give you all the information on who is who and what is what in this list. We will also notice the tenses used in this list of moments. Eventually, we will focus on this sentence that starts with « Saviez-vous que… » and see how you could use it in your own French conversations.  So to cultivate your French and improve your listening comprehension, I invite you to subscribe to the transcript, so you can get the text of the podcast by email with the notes and photos. The subscription costs 4 euros a month. You can subscribe at cultivateyourfrench.com

This week we are joined by a few growers who have recently started their own vineyards as they share their personal experiences and advice for you if you are considering planting a vineyard. Even if you've already planted your vineyard, you're still going to get some great advice from this fun episode. Vineyard owners come from many walks of life, so today with chat with a working professional that developed his vineyard with his family along side of his current career, a family that left the corporate world at a young age to start their vineyard, and a lovely couple who started their vineyard to keep them busy as they enter into retirement. Our guests today are Craig Little from the award-winning Stone Ashe Vineyards and Winery in Hendersonville, NC, Daniel and Kristina Limoges from the breathtaking Limoges Cellars in Cleveland, GA, and John and Rebecca Greenan from Las Huertas de Tejas Vineyard in Clairette, TX. In this episode, you will hear: About our guests and what made them want to start a vineyard Their most and least favorite parts about growing a vineyard Common mistakes to avoid and what they wish they could have had done differently Their advice for anyone considering establishing a vineyard site Subscribe and Review Have you subscribed to our podcast? We'd love for you to subscribe if you haven't yet. We'd love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Supporting Resources: Craig Little Stone Ashe Vineyards: https://www.stoneashevineyards.com/ Instagram: https://www.instagram.com/stoneashe_vineyard/ Facebook: https://www.facebook.com/StoneAsheVineyard/ Daniel & Kristina Limoges Limoges Cellars: https://limogescellars.com Instagram: https://www.instagram.com/limogescellars Facebook: https://www.facebook.com/limogescellars/ John & Rebecca Greenan Las Huertas de Tejas Vineyard: https://lashuertasdetejas.com/  (website coming soon) Click the “Ask Fritz” button at vineyardundergroundpodcast.com to get your vineyard question answered. Learn to Be a Better Grape Grower with VirtualViticultureAcademy.com.  If you are considering whether vineyard ownership is right for you, check out the Prospective Wine Grower Course on VirtualViticultureAcademy.com and review the FREE Vineyard Establishment Checklist. If you have land and are planting in the next 2-4 years, you can check out the Vineyard Establishment Package. This is a very affordable way to ensure that you get your vineyard planned and planted correctly with help on all aspects from me and the team. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com.  Let them know we sent you.

Découvrir le podcast Fantasmes et ses multiples voix ICI : https://smartlink.ausha.co/fantasmes❤️ Merci à tous ceux qui ont laissé une note sur Apple Podcasts, cela me fait tellement plaisir de lire vos avis !

Rien de tel pour parler des vins du Luberon que d'être sur place, à l'ombre des grands arbres du Parc Naturel Régional dans lequel s'inscrit l'appellation, bercés par le chant des cigales et des oiseaux. Commençons par la prononciation: on dit "Lubeuron" et non "Lubéron"! Dans cet épisode, une astuce pour vous en souvenir et ne plus jamais faire la faute :) Le thème du jour, ce sont les vins blancs de l'appellation, qui représentent près du quart de la production, une spécificité du Luberon par rapport aux autres Cotes du Rhône, davantage portés vers les rouges. Nous accueillons au micro Valentine Tardieu-Vitali du chateau La Verrerie et Romain Dol, du Domaine Le Novi. Ils nous expliquent l'orientation Est-Ouest de ce terroir, la diversité des cépages à leur disposition pour composer ces blancs étonnants: Grenache blanc, Clairette blanche, Vermentino, Bourboulenc, Roussanne, Marsanne, Ugni blanc, Viognier. Du domaine Le Novi, nous dégustons le superbe Amo Blanco (l'âme blanche en provençal), assemblage de Vermentino, Clairette et Grenache Blanc. Ceux qui s'attendent à un vin lourd, surchargé de soleil, seront déçus! Vivacité, âromes explosifs, grande fraîcheur: ce premier vin nous emballe d'entrée! On évoque alors les méthodes culturales mises en oeuvre, taille, tressage, pour aider la plante à s'adapter aux fortes chaleurs et donner autant de tension dans cet environnement exigeant. Il est aussi question du manque d'eau grandissant et du recours permis à l'irrigation... à condition d'y avoir accès! Ce n'est pas le cas du Chateau la Verrerie, trop éloigné du canal de Provence, alors Valentine Tardieu-Vitali s'adapte, dans le choix des cépages et la conduite de la vigne. Sa cuvée Grand Deffand, à majorité de Grenache blanc nous emmène dans une autre expression du terroir: toujours beaucoupo de tension, de l'élégance et de la subtilité, un grand blanc! Un cadre idyllique, des vignerons passionnés et experts de leur terroir, des vins  exceptionnels, et le chant des cigales en prime: quel merveilleux moment en Luberon! Hosts: Romain @radiophill, Patrice Defay @patricedefay1, Laurent Delsaux @therapywine Enregsitré au Chateau La Sable, merci pour leur accueil! Prise de son et mixage Morgan du Studio Module Générique: Easy Living (Billie Holiday, Teddy Wilson)   Merci à Inter-Rhone et à l'ODG Luberon, partenaires de cet épisode. Retrouvez tous les épisodes sur laterreaboire.com  Suivez-nous sur Instagram, Facebook, Twitter Si vous avez aimé l'épisode, n'hésitez pas à laisser une note, un commentaire sur Apple Podcast, et sur Spotify Merci!

Cairanne is an 877 ha/2,167 acre appellation in the southern Rhône Valley that has been farmed since the time of the Greeks. It is not just a regular appellation, it is a cru of elevated status in the Côtes du Rhône. It doesn't get the credit it deserves! After tasting much of it at a wine fair in the southern Rhône, I found it unbelievably delicious. A cru with acidity and a lighter profile but still so much character? YES. And after speaking to a few of the other producers in the appellation, I found Jean-Etienne Alary and his father, Denis. Jean-Etienne has a worldly view, after spending time in Australia and New Zealand, and Domaine Alary's wines are some of the best Cairanne out there. Combining old techniques and newer ideas, Domaine Alary makes spectacular wines, with Jean-Etienne taking over the main winemaking duties from his father, Denis, who helped lead the charge to make Cairanne a Cru. Photo: Denis and Jean-Etienne Alary. ©Wine For Normal People   Here's a quick look at the topics we discuss in the show:  1. Jean-Etienne gives us a full education on Cairanne. We cover: Cairanne's location and its proximity to places like Gigondas, Châteauneuf-du-Pape, and Rasteau, as well as the Rhône River The main grapes that are grown, typical blends of Cairanne, and how a small percentage of Cinsault, Counoise or Carignan can go a long way. We discuss the whites, which are a small but very important part of the wines of Cairanne The three main types of terroir and what grows best on each The climate and the strong Mistral effect, which helps keep disease off the grapes. We hit on climate change and drought, and what it means for certain grapes in the appellation The elegance that defines Cairanne versus all other Cru of the south   2. Then we discuss the 11 generations of the Alary family, their history in Cairanne and their essential role in Cairanne The Alarys have been involved in wine in Cairanne since 1692 and have farmed exclusively in this area since, surviving wars, phylloxera, mildews, to be what it is today We discuss Denis Alary, Jean-Etienne's father and how he started to make significant changes when he graduated from oenology school in the 80s. We talk about the age of the big wine critic and how the Rhône bent to the will of certain critics but has come back to its roots. discuss how Denis and the close-knit wine community of Cairanne fought to get the appellation to cru status for decades, finally achieving the goal in 2016. Finally, we cover how Denis moved Alary to a certified organic property in 2009, years before it became trendy!   3. We discuss the cru system and how, even though all cru are equal in the eyes of the law, they are not treated the same. Jean-Etienne talks about his aspirations to make Cairanne as well recognized as other cru     4. We discuss Jean-Etienne's experiences in winemaking in Australia at Henschke and New Zealand at Seresin and the differences in how things get done in France vs the New World.   Photo: The Wines of Domaine Alary. ©Wine For Normal People 5. We talk about the wines of Alary: The Cairanne from Alary, and the role of Carignan and how it can be made in a lighter, elegant style The whites, although only 5% of the AOC, are 20% of Alary's production and based on the Clairette grape, from which Alary makes stunning whites that are reminiscent of Sauvignon blanc. Winemaking philosophy and the use of technology versus intuition The future for Cairanne and for Alary   If you haven't had a wine from  Cairanne, seek it out, especially the wines of Alary. These wines are elegant, drinkable, and fantastic with food! ____________________________________________________________________ Thanks to our sponsors this week:  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

This podcast was recorded after my trip to the Découvertes en Vallée du Rhône, a wine trade fair that I was invited to by Inter-Rhône. It was a wonderful learning experience and I stayed on for a few days afterwards to explore Hermitage, Côte Rôtie, Condrieu, St. Joseph, Crozes-Hermitage, and in the south, Beaumes de Venise with Claude Chabran of Rhonéa, Gigondas with Elisa Cheron from Familie Cheron of Domaine du Grand Montmirail, and a self-guided tour of vineyards in Châteauneuf-du-Pape. It was a fantastic trip and I am grateful to the people at Inter-Rhone for the opportunity. Photo: Découvertes en Vallée du Rhône at Palais des Papes in Avignon, Elizabeth Schneider, Wine For Normal People   If you are curious about some of the people I mention as partners in crime in the show: Matt Walls, Rhône expert, Decanter's Rhône contributor, author of Wines of the Rhône Adam Lechmere, editor of Club Oenologique and prominent wine writer Elizabeth “Liz” Gabay, MW – Rosé goddess (and the world's foremost rosé expert) Jamie Goode of Wine Anorak and author or several books Also, not mentioned by name (with apologies, but MC Ice had me thinking of Brits – these guys are fantastic), Kurtis Kolt, a great writer and consultant from Vancouver, Canada and Gurvinder Bhatia, Editor-in-Chief of Quench magazine Photo: The Rhône in Bloom! by Elizabeth Schneider, Wine For Normal People   Côtes du Rhône percentages are PLANTINGS, not blend percentages in Côtes du Rhône wines. So if the requirement is 40% Grenache for a Côtes du Rhône, that is how much Grenache must be plantedin a vineyard for Côtes du Rhône, not how much has to be in the blend. Case in point: I had a 99% Syrah that was a Village wine.   The producer is a big part of whether you like a wine or not, but you should still learn region before you learn producer. Producer can make or break your experience. It's hard to learn but once you understand what the region has to offer, the next step is finding the producers you like. Great producers: Familie Cheron of Domaine du Grand Montmirail, Gigondas   About white grapes in rosé wine…it's a-ok! I mentioned Elizabeth “Liz” Gabay, MW – goddess of pink wine and her son Ben. Look them up. White wines are allowed to be used in rosé as long as those grapes are fermented with the juice from red grapes. Whites Clairette, Picpoul, and Bouboulenc are used to lighten up one of my absolute favorite rosés, the Rhône cru, Tavel.   Roussanne grows really well in the southern Rhône and there is more of it than ever before. The is distinctive when you taste it in a blend and there are more whites from Côtes du Rhône and the Villages planting and growing this awesome grape to make it a bigger part of blends. Check out the pod we did on this wonderful grape.   Clairette is another a grape that no one talks about it but is awesome – acidic, refreshing, can be like Sauvignon Blanc, lighter style Rieslings, zippy, and green fruit notes. It is used in large proportions in Côtes du Rhône blanc from the south.   Cairanne, the cru of the southern Rhône, is light on its feet and a completely different wine than the rest of the cru. Because of the larger proportion of Cinsault, the lighter soils, the Mistral wind, and the terroir, the wines have a lighter touch than many of the other southern Rhône cru. Cairanne makes pretty and elegant wine still with great fruit.   An important point from the trip: Please STOP SENDING ME COMMENTS ABOUT MY FRENCH.Even when I tried to say names of regions and wines, I was not understood by folks in the Rhône or other parts of the south. It often took Google translate to communicate. If I tried to pronounce things in French it would have a terrible effect – neither French speakers nor English speakers would understand me and it would be futile. WFNP is an English language podcast and I need to pronounce things so that English language speakers (most of whom speak no French) understand what wines and regions I am saying so they can seek these wines out. After this trip, I will no longer be answering these comments and if you find that offensive, you can feel free to turn off the show. I'm sorry to see you go, but I'm no longer going to be apologetic for anglicizing French. Photo: Dentelles du Montmirail in Gigondas, by Elizabeth Schneider, Wine For Normal People   Gigondas is NOT a baby Châteauneuf-du-Pape, in my opinion. Some is very tannic and harsh, some is just beautiful but it is all about skill and terroir. The best producers aren't trying to mimic Châteauneuf-du-Pape. They are their own expression of mainly Grenache in a hot, mistral effected areas of the Dentelles du Montmirail. Moulin de la Gardette and Domaine de Longue Toque are exquisite examples of terroir-driven Gigondas wines that are not trying to emulate Châteauneuf-du-Pape. Photo: Condrieu, by Elizabeth Schneider, Wine For Normal People Condrieu has a lot more to it than you may think. First, it has two different parts, In the north where the wines are almost Sauvignon Blanc like – herbal, lime-like, lightly floral (jasmine) with higher acidity and a lighter body. In the south the wines are more like a traditional Viognier – peachy, sweet lemon, apricot notes with a fuller body but still with more acidity than New World Viognier Condrieu has some rows of vines that, because of the undulation of the hills, face north or northeast. These north facing rows are not considered Condrieu and are declassified into IGP Viognier, according to Aurelien Chirat from Vignoble Chirat. Finally, whole bunch fermentation can be used to add texture to wines but also to dilute or absorb alcohol. The stems have water in them that will dilute alcohol, they also can absorb some of the alcohol into their wood. Aurelien Chirat of Vignoble Chirat in Condrieu Most winemakers use outside labs as required by the AOC laws. There is use of technology as a check on the health of the wine, but analysis is not a decision making tool unless there is a problem. This is a very different philosophical bent than the New World. Photo, Côte Rôtie, by Elizabeth Schneider, Wine For Normal People  Two things on Côte Rôtie… Despite what I have heard and read in recent times, Côte Rôtie has have Viognier in it – I didn't find a producer who made a wine without at least a little. Most had 3-5% Viognier in their Syrah wine. The only wines that didn't have Syrah were special old vine plots or from designated vineyards, from which the winemakers wanted to showcase the Syrah for that particular wine. The plateau of Côte Rôtie has high quality, even though wine people malign it. I loved some of the wines from there – they are softer and easier to drink younger. Some of the wines smelled like manure and carnations – there are several theories as to why, which we discuss in the show.   Photo: Hermitage, by Elizabeth Schneider, Wine For Normal People  A few things on the very small appellation of Hermitage Books say producers are permitted to blend in Marsanne and Roussanne into the Syrah. That is true, but there isn't one producer who is doing that. The style is 100% Syrah and although that is for flavor, it's also because producers need white grapes for the white wine of Hermitage, which represents 30% of what is grown and made. If you haven't had a white Hermitage, that should be your next investment! This is rare wine and it's a bargain for how little there is in the world.   Crozes-Hermitage has two parts around the base of the hill of Hermitage each makes different wine styles. The northern side is on uniform granite. This is the old part of the appellation before it was expanded many times into southern flatter areas after World War II. Crozes Hermitage makes 50% of all the wine of the northern Rhone and the flat, southern part is less expensive than any other part of the Rhone, so younger producers have a chance to move in and get established. This is a good thing, even if it means the wine can be variable. Photo: St.Joseph, by Elizabeth Schneider, Wine For Normal People  St. Joseph is a tannic wine and it is not similar to Crozes-Hermitage, as many books will tell you.The appellation is varied, with many different types of granite (it really should be broken up into pieces). Although the wines from farther north are a little softer, I found them to be so harsh in tannin I could barely drink them. The verdict is out on if they will mellow with time, but to drink the young wine was nearly impossible for me. If you love harsh tannin, this is your wine.   Châteauneuf-du-Pape is bigger than the entire northern Rhone combined. It is VERY varied in terroir, farming, and quality, so caveat emptor!     There are a million other little tidbits woven into this show. If you want to explore Rhône beyond study guides and generalizations, this show will get you far in understanding how different reality is from what may be published in books.   I hope you enjoy our “myth-busters, Rhône edition”! ___________________________________________________ Thanks to our sponsors this week: Our sponsor: Wine Spies! 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! Check them out today! 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

 Samedi 12 février 2022  Benoist Gérard  Après un beau parcours de chef cuisinier, Benoist Gérard décide de vivre de sa deuxième passion : le vin. Il commence en 2008 en achetant avec son épouse, la célèbre Mimi Mathy, une maison en Provence avec une parcelle de vignes. Après des vendanges chez un grand vigneron de Rasteau en 2011, il reprend la conduite de ses vignes un an après et devient enfin vigneron, accompagné par son mentor de Rasteau. C'est ainsi que naît le Domaine Minoist en 2013 dont le nom fait référence à Mimi et Benoist. Aujourd'hui, il travaille sur 4 hectares de vignes répartis en 1,4 hectares de Grenache noir, 1 hectare de Syrah, puis 1,6 hectares de vieilles vignes avec Grenache noir et blanc,Syrah et Clairette en fermage. Ces parcelles supplémentaires lui permettent de produire des vins blancs. Ses vins sont surtout distribués dans les restaurants gastronomiques ou étoilés Michelin parmi lesquelles on trouve la maison PIC à Valence. Benoist s'entoure par ailleurs de vignerons et d'œnologues qui l'accompagnent régulièrement dans l'élaboration de ses vins de qualité.    Paul Gadenne  Originaire de Dunkerque, Paul s'est découvert une passion pour la vigne et le vin lorsqu'il était plus jeune grâce à différents emplois saisonniers. C'est après l'obtention d'un BTS viticulture œnologie à Beaune et après avoir travaillé pour plusieurs vignerons savoyards, qu'il décide de se lancer à son compte et de créer son propre domaine en 2019. Celui-ci s'étend sur 2 hectares de vignes situés sur les contreforts du massif des Bauges dans la commune de Chignin. Soucieux de l'environnement, Paul travaille ses vignes en agriculture biologique. Tous les travaux sont réalisés à la main afin de concevoir des vins bio de qualité. En cave, les vins sont élevés en cuves pendant 8 mois sur lies fines et l'objectif permanent de Paul est d'utiliser le moins de sulfites possible. Paul est un jeune vigneron ambitieux qui compte bien continuer d'agrandir son domaine au fil des prochaines années.   

Je profite d'un petit moment de calme pour vous écrire avant Noël. Aujourd'hui, c'est le jour du réveillon. Pietro et Lisa sont partis faire quelques dernières courses à la Biocoop : de la Clairette de Die, des pommes, encore du chocolat. Micaela est partie acheter de la glace à la vanille, car nous avons enfin choisi notre dessert pour ce soir : des profiteroles !  La suite du texte est dans le TRANSCRIPT, abonnez-vous! http://bit.ly/OneThingTranscripts  

In Educational Partnership with This show is all about the Beaumes de Venise AOC, which is a double threat, making two distinctly different, yet equally stunning wine types, with a cru for each: Beaumes de Venise has been a red-only Cru of the Côtes du Rhône since 2005. It is a blended wine based on Grenache, with Syrah and Mourvèdre. The production area is spread over four communes and stretches 680 ha or 1680 acres. The communes are Beaumes de Venise, Lafare, Suzette, and La Roque-Alric – all located in the Vaucluse Department. Muscat de Beaumes de Venise has been a vin doux naturel appellation since 1945 (76 years!). It is smaller, expanding over just 314 ha or 776 acres. The wine has likely been made here since Roman times and it is insanely good!    Climate Beaumes de Venise has a distinctly Mediterranean climate, and it posts higher temperatures than some surrounding areas because the Dentelles de Montmirail shield the area from the strong, blowing cold of the Mistral wind. But Beaumes de Venise is distinct from other areas in that it has very high elevations -- the vineyard lies on slopes at 200-450 M/656-1,476 ft. The diurnal temperature swings and the breezes at elevation account for the freshness and acidity that is the hallmark of these wines. Photo: The Dentelles de Montmirail, Getty Images   Soils There are four main types of soil in Beaumes de Venise – three for the red Cru, and one that is best for Muscat: Triassic Earth (Terres du Trias): Triassic soil from 200-250 million years ago normally resides 1,500m/4,900 ft underground, but the Dentelles de Montmirail rose from deep in the earth, and the Triassic deposits came to the surface. These soils are shallow, poor, and orange/yellow (iron-rich soils often have this hue). The high clay content protects vines from drought and humidity. Photo: A wine made only from the Triassic soils, from Rhonéa Cretaceous White Earth (Terres Blanches). Formed 90 million years ago, this gray-colored rock is made of well-drained calcareous clay and marl (limestone). The Grenache and Syrah vines are of especially high quality here, as they dig deep into the soil for nutrients.     Jurassic Grey Earth (Terres Grises) from 140-150 mm years ago are Oxfordian black marl, made up of silt, clay and sand and are located mainly north of the village of Lafare, on south-eastern slopes of the Dentelles de Montmirail. These soils promote fruity flavors and uniform ripeness.     Miocene Sandstone  a sandy-clay soil produced from the erosion of soft rock from the Miocene Period 15 million years ago. These soils lie close to the town of Beaumes-de-Venise. The soil is credited with giving elegance and subtlety that makes the Muscat here so special.   Grapes and flavor profiles for Beaumes de Venise (red) The main grapes of the Beaumes de Venise Cru are Grenache, Syrah, and Mourvèdre. The red must be at least 50% Grenache Noir, with a minimum of 20% Syrah and Mourvèdre together or separately. A maximum of 20% of all the “accessory grapes” are allowed but whites can be no more than 10% of the mix. Red accessory grapes are Carignan, Cinsault, Vaccarèse, Counoise, Muscardin, Piquepoul Noir, and Terret Noir. White accessory grapes are: Bourboulenc, Clairette (blanc and rose), Grenache Blanc, Roussanne, Marsanne, Piquepoul blanc, Ugni blanc, and Viognier. Photo: Grenache, Getty Images Beaumes de Venise Cru (dry red) is a fruity, ripe red, with a medium body, silky, medium tannins and refreshing acidity. Typical flavors are red berry, blackcurrant, and herbs. Certain versions are peppery with baking spice, garrigue, dried leaf, earth, and licorice. There are some fuller versions with jammy, coffee, dried fruit notes with higher alcohol, more prominent tannins, and a long finish. But even fuller versions have nice acidity and a balance of freshness and fruit. Beaumes de Venise red wines age gracefully and are more mellow and leathery after a few years. Roasted or grilled meats, mushroom tartlets, and Camembert cheese are great pairings for this wine.   Grapes and flavor profiles for Muscat de Beaumes de Venise (vin doux naturel) The vins doux naturels for Beaumes de Venise are made of the Muscat grape. The Muscat Beaumes de Venise wines are the only Muscat-based wine in the Rhône outside Clairette de Die. They are made only from Muscat blanc a Petit Grains grape, the finest in the Muscat family of grapes. These wines are mostly white (84%) with some red (1%),  and rosé (15%), the latter two being from Muscat Noir, a color mutation of Muscat blanc.   Muscat has been grown in Beaumes de Venise since 600 BC and today, the grapes grow on warm, sandy soils on mainly south-facing slopes. Considered the most elegant Muscat Vin Doux Naturel in the world, the wines are made through the process of mutage, fortification with pure grape spirit after the grapes ferment to 5 to 10% alcohol. This process leaves sugar from the grapes in the wine, making them “naturally” sweet.   The style of Muscat de Beaumes de Venise ranges from heavier and higher in alcohol to lighter with more delicate flavors. Muscat de Beaumes de Venise has intoxicating aromas and flavors like white flowers, citrus, pears, peach, tropical fruit like mango or lychee, honey, and even grapey notes. The wines are sweet with acidity and a very long finish, but the exact flavors and combination of acidity, alcohol, and sugar are dependent on site and producer. There is so much to explore!   Muscat de Beaumes de Venise is great with food... Muscat de Beaumes de Venise is great as an aperitif if it is a lighter style or, with, after or as dessert if it is heavier. The wine goes really well with Asian food –spicy Chinese or Thai and Indian are ideal.  It's a great gift to bring to a host – it will wow the crowd for its delicacy, versatility and unique profile!   Photo:  Courtesy of Beaumes de Venise AOC All the Beaumes de Venise wines are excellent and are fantastic value for money. The reds will become a staple in your weekly drinking and you'll have so much to choose from as you pick wines from different soils and expressions from different producers. The whites will be your new guilty pleasure. Thank you again to the appellations of Beaumes de Venise for the educational partnership and financial support for this show!  Please visit the AOC's site for more information on Beaumes de Venise! Photo: Courtesy of Beaumes de Venise AOC   Photo: Dentelles de Montmirail, Getty Images This podcast and post are part of a paid partnership with Beaumes de Venise.

Thank you to the region of Rasteau for the educational partnership and financial support for this show and for teaching us about this appellation, full of history, excellent wine, and passionate producers!   Rasteau, a Cru from the southern Côtes du Rhône vineyards, has a unique terroir. Its delicious wines are mainly dry reds made from Grenache, Syrah, and Mourvèdre, with a small production of the sweet vins doux naturels. The cru is small with just 940 ha/2,323 acres making about 359,167 cases/yr, 4.31 mm bottles (in 2020). Around 60 producers form a very collegial community of passionate winemakers dedicated to the region. The Rasteau terroir is varied, with a hot Mediterranean climate and low rainfall. Some parts of Rasteau experience the effects of the Mistral – the strong, local, northern wind – strongly, while others are sheltered from it.   The appellation is on a south-facing hill that faces the Dentelles de Montmirail, the limestone peaks that surround the southern appellations. The area has a diversity of soils – with three distinct areas: A plateau, with elevations reaching 360 M/1181 ft. This area has sandy, stony soils, which retain heat well, storing it by day and releasing it to the vines at night. A mid-slope area between 160 m- 290 m/525 ft – 951 ft, the main area for vines with variable marl, sand, and clay soils, with some iron-rich and sandstone parcels. Syrah and Mourvèdre are best on sandy, clay, and marl soils, which have excellent water retention. Grenache thrives on the unique blue marl of this area. An area that slopes down to the south: the altitude 120-160 m/394 ft-525 ft, which is flatter and a bit warmer   Adhering to the stringent regulations imposed by the AOC, the Rasteau appellation produces dry red wines (96% of production) as well as the sweet vins doux naturels in red, rosé and white (4%).  The AOC ensures meticulous care and regulation of things like planting density, spacing, pruning, trellising, height of the canopy, and sorting. Certain clones of Grenache and Syrah are prohibited, as is irrigation. The minimum alcohol for dry wines is 12.5%, and Rasteau Cru must be aged until March 31st of the year after harvest. The main grapes of Rasteau are Grenache, Syrah, and Mourvèdre. Red Rasteau is the main product and it must be at least 50% Grenache Noir, with a minimum of 20% Syrah and Mourvèdre together or separately. A maximum of 20% all the “accessory grapes” are allowed but whites can be no more than 10% of the mix. Accessory grapes are: Carignan, Cinsault with Bourboulenc , Vaccarèse, Clairette (blanc and rose), Counoise, Muscardin, Piquepoul Noir, Terret Noir with whites:  Grenache Blanc, Roussanne, Marsanne, Piquepoul blanc, Ugni blanc, Viognier, Grenache Gris   The style of Rasteau ranges from lighter and easy drinking to more serious and full-bodied. The common thread is that the wines are not over the top, they drink nicely when young, but can age in the right vintages. Flavors and aromas include garrigue (the famed herbs of this area – thyme, rosemary, lavender), red berry, black cherry, black fruit, sometimes with leathery, dried fruit/jam, savory spice notes or, in bigger versions, cigar box, leather, earth, incense, and licorice. Generally the wines have fresh acidity and soft tannin. Bigger versions have sweet, juicy fruit sometimes with chewy tannins. White and rosé wines are made here but they are marketed as Côtes du Rhône-Villages or vins doux naturels.   The vins doux naturels are red, rosé, and white wines made from hand harvested Grenache Noir, Grenache Gris, and Grenache Blanc with any grapes that are allowed in the Côtes du Rhône, but accessory grapes can't be more than 10% of the blend. Minimum alcohol must be at least 15% and the wines must age until August 31st of the year following that of harvest. The whites show floral and honeyed notes, the rosés are like cherry brandy (kirsch) or jam, and the reds come in many styles from grenat, a tannic, fresh red to oxidatively aged ambré, tuilé, and hors d'age (5+ years aging before release) and rancio (minimum 12 months aging in a barrel).   Food pairings include for Rasteau reds: stews, lentils, hard cheeses, grilled beef or eggplant/mushrooms, leg of lamb, charcuterie, blue cheese, or chocolate fondant.Rasteau vin doux naturel pairs well with a variety of sweet and savory foods. The red is perfect with chocolate desserts and the white partners with herbed goat cheese.   These are excellent wines, and represent the passion of the producers whom we will hear from in a separate podcast. The wines represent exciting styles and are insane value for money – grab a few bottles and try all this amazing region has to offer! You'll never tire of drinking Rasteau.   Thank you again to the region of Rasteau for the educational partnership and financial support for this show! This podcast and post are part of a paid partnership. All photos courtesy of Rasteau AOC.

Elodie vit au Paradis, à Puyméras, face au Mont Ventoux et à proximité de Vaison-la-Romaine. Elle y a créé le Domaine Sainte-Apollinaire, où elle vinifie des vins pleins de vie à base des cépages régionaux, Grenache, Cinsault et Clairette. Nous l'avons rencontrée au Salon Canons et c'était un grand plaisir de la recevoir au micro de Filles de Vignes ! Merci à l'Agronaute pour leur son, à Elodie Louchez & Marie Carroget pour l'organisation, au salon Canons d'exister et à Elodie Daumas pour ses bons vins !

En étant à la fois le 1er pays producteur, consommateur et exportateur de rosé au monde, la France est Championne du Monde de Rosé !  Alors le retour du soleil, la fin du couvre-feu, le début de l'été et les premiers départs en vacances sont autant d'occasions d'ouvrir une belle bouteille de rosé. Oui mais laquelle choisir ?   François Surget, caviste, œnologue et producteur, nous a ouvert les portes de sa boutique à Ozoir-La Ferrière, en Seine et Marne, afin de nous présenter sa sélection de rosés pour l'été.   Belle découverte

durée : 00:54:21 - On cuisine ensemble - Les Toqués, en direct de la Maison de la Clairette à Vercheny, dans le Diois, avec Franck Monge, de la Cave Monge et Granon, et Président des AOC Clairette de Die et Vins du Diois, Fabien Lombard, Vigneron du Domaine Peylong à Suze et Jean-Luc Massera, chef de "La Table de Maroki".

Bienvenue dans ce nouvel épisode de Courage au coeur et sac au dos, le podcast. A la rencontre de Gaëlle Atlan-Akerman (journaliste) et de sa relation fusionnelle et évidente avec sa grand-mère, mémé Clairette, qui l'a élevée jusqu'à l'âge de 3 ans. Pour réagir, rendez-vous sur Twitter avec le hashtag #CCSDpodcast. Et pour me contacter : ccsdpodcast@gmail.com. Retrouvez ma propre histoire avec ma grand-mère dans le livre Courage au coeur et sac au dos (Éditions du Rocher). Production : OUATCH Audio | Benjamin Vincent.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

durée : 00:52:08 - On cuisine ensemble - A la découverte de la Clairette de Die, en direct de la cave "Jaillance" à Die

Un choix de voyager de toutes les façons possibles en laissant le moteur sur terre quand il y en a un ! Chaque dimanche, les invités de Flo' partagent avec les auditeurs de la webradio Allô la Planète leurs expériences de voyage, en van, à pied, avec ou sans animal, en solo, en couple, en groupe, à vélo, dans les airs sans moteur, sur l'eau, en France et ailleurs, avec un projet ou sans ! Les invités de cette émission ont voyagé en avion pour la plupart, certains par choix au départ pour aller plus vite et plus loin, pour d'autres les ailes ont été une solution urgente de rapatriement, mais ils ont envie d'un changement ! Parmi nos invités, ce changement se fait en douceur, pour d'autres comme louis plus radicalement. Nous allons voir pourquoi ils tendent vers une autre façon de voyager : à pied, à vélo en canoé, de France, du Portugal. Il s'agit de Claire, Louis, Anaïs et Raphaël avec qui nous voyageons sans ailes ce soir ! Claire a expérimenté différentes manières de voyager, en van, camping car et à pied. Elle a voyagé dans de nombreux pays mais aujourd'hui c'est à vélo qu'elle traverse en ce moment la France, en collaboration avec l'association Ventalili. Son projet est d'aider les enfants du Burkina Faso à se scolariser ! 1500 km sont prévus avec une arrivée à Ventabren. Pour la suivre, elle partage ses aventures sur sa page facebook Clairette à bicyclette Louis a poursuivi une belle aventure, qui se veut humanitaire et écologique, celle de voyager sans argent et une empreinte carbone la plus neutre possible. Son but : sensibiliser les gens sur les réseaux sociaux, sur des domaines allant de l'alimentation saine au bien-être. Il donne, en parcourant le monde, une vision optimiste et positive. Il a expérimenté, le vélo, la marche, le bateau stop... Forcé de rentrer en raison du covid, il souhaite repartir sans avion avec un nouveau projet ! Il vous raconte ses aventures dans le podcast sur Allo la planète "Le souffle du Panou". Musique "Police dog B" de Hugues Lori Anaïs et Raphaël sont au Portugal où ils vivent depuis 4 ans. Tous les deux voyagent de manière alternative, en auto stop en France, en vélo et en canoé ! Ils ne souhaitent pas prendre l'avion et veulent communiquer sur leur manière de voyager autrement, voire provoquer un déclic ! Ils parlent de leur belle aventure de 256 km en canoé sur le Rio Douro avec 3 objectifs réalisés, le voyage en zéro émission de co2, le voyage lent avec tourisme local enfin, ramasser des déchets se trouvant sur le fleuve. Ils racontent leur périple sur Instagram @surlescheminsalternatifs Soutenez-nous !

On today's episode, Annie chats with Ira about her favorite day-trips around Bordeaux. Ira is in a great position to tell us about that because she moved to Bordeaux full time a few years ago and has gotten to know the area very well. We talk about several wine routes you can drive, about the Bassin d’Arcachon which is dear to my heart as I explain in the episode, the Entre Deux Mers area, and about general tips about visiting this area. Ira publishes a blog called Lost in Bordeaux that I can heartily recommend. Day-Trips Around Bordeaux There is a fair bit of information about Bordaux and Saint-Émilion on-line, but not so much about the other gems in the area. The purpose of this episode is to make you aware of the many wonderful places you can visit around Bordeaux! Before you get going around Bordeaux, it's worth repeating that Bordeaux itself is worth a full day. The city has a lot to offer. If you land in Paris from North America and take the TGV to Bordeaux directly from the CDG airport, you'll arrive in Bordeaux by the middle of the afternoon France time. It would be ideal to spend that first half-day in Bordeaux and then at least one more full day. It's worth it just for the gastronomy and all the great wine bars! Places You Can Visit Around Bordeaux Bordeaux is in the Gironde department, in the Nouvelle Aquitaine region. One of the things that make it special is that there are so many different types of activities to do in this part of France. Having said that, many of the attractions we'll discuss are hard to get to without a car. You should book your car in advance, especially if you need an automatic. Understand that in France last-minute car rentals are terribly expensive. Wine Activities You can't come to Bordeaux and ignore the wine. There are 5 sub wine regions in Bordeaux and you could do a wine route dedicated to each of them. Each would look different, taste different, have a different history. Saint-Émilion Do understand that Saint-Émilion is the most "touristy" wine area of the Bordeaux region, especially during "vendange" season which is Sept and Oct. This town is the easiest to visit by train. The train station in Saint-Émilion is a 15-20 minute walk to the center of the town, but there are taxis, it's easy to do. In Saint-Émilion you MUST take the tour that they offer at the tourist office otherwise you won't get into the monolithic church that is so interesting there. You should plan ahead and book a tour, they have them available in English as well. There are a lot of wineries to visit around Saint-Émilion and for some of those you need a car. If you come in the summer or harvest season, book in advance, they don't like people just showing up. But, if you didn't book in advance, at the Tourist Office they have a list of 3 or 4 chateaux that are open that day for drop-in visitors. Also book your restaurant in Saint-Émilion unless you just want to get a sandwich at a boulangerie because all the good places are full. This is more important than ever because with the pandemic all venues are limited to how many people they can host and this will probably be the case going forward to some time. Pomerole Pomerole is another lovely wine village and area you can visit. It's not as touristy. The town itself if tiny, not much to see. But there are lots of wineries around there including Château Pétrus but most of us can't afford that because it is priced in the thousands per bottle. A more approachable chateau there is called Château Beauregard and it's also very nice. Médoc The Médoc area includes some of the most expensive wines in the world, but it's not as touristy as the others. Médoc is more spread-out all over the Médoc peninsula. They are all along this road with beautiful châteaux sprinkled throughout. You'll see many family-owned wineries, much smaller labels you've probably never heard of. Again, it's important to select a few places you want to visit and book them in advance because, like many popular wine-producing areas in France, they are a bit stuck up in Bordeaux (not as much as in Beaune, actually) and they don't like surprises. It's a different matter in the Fronton, Gaillac and Corbières areas closer to Toulouse. You could spend more than a day exploring the Médoc. On the estuary side of it is the wine and on the other side is the Atlantic Ocean that is so loved by surfers. One place stands out in the north of the Médoc called Soulac-sur-Mer, it's referred to as the "mini Arcachon". Graves-Sauterne If you prefer sweeter white wines, this is the area for you! This is south of Bordeaux. If you look at the Bordeaux area on a map, you have two rivers that flow through it: the Dordogne and the Garonne. Graves-Sauterne is left of the Garonne river on the map.   The Garonne and Dordogne Rivers around Bordeaux   The Graves area is considered the birth place of the Clairette, which is a name British people use for Bordeaux wines. There are a lot of amazing chateaux in this area, including Château Pape Clément that you can get to using the Bordeaux tram system! If you only have two days in Bordeaux, this is a beaufitul chateau with excellent wines also! Les Sources de Caudalie is another place that's worth a visit. It's a famous luxurious hotel in the vineyard. An amazing place with a great restaurant, and the whole package. Entre Deux-Mers If you're going to take some day-trips around Bordeaux, don't forget to include the "entre deux mers" area. Most people don't know about this Bordeaux wine area, but it's the biggest one and it's wonderful! They produce white wines mostly. It is the Tuscany of Gironde, hilly, vineyards, beautiful medieval towns. This part of the Bordeaux area has a lot of Bastides towns. There's usually a beautiful square with arches, you'll find cafés, restaurants, and shops all around. This is between Gironde and Lot-et-Garonne. Cadillac One such a place is Cadillac which is famous for its château, the man who gave the name to the car is from there. The chateau is a great visit. It was a prison at one point. On the second floor you can see the prison. Saint-Macaire Saint-Macaire is also interesting. It is also an old bastide that was once on the river, but now there is some distance between the town and the river. There are fortification walls. You could spend a half day there because it's an amazing town with a beautiful church, some nice restaurants. If you come at the end of August there is a great medieval festival  in Saint-Macaise. Other worthwhile towns are Rions which has a Michelin restaurant. You'll also find Castelmoron d'Albret the smallest village in France by square footage. But every street is lovely and it's wonderful to visit at Christmas because they decorate it beautifully. Abbaye de la Sauve Majeure, the abbey is wonderful, but there's also the Maison du Vin of the area is in this town and they do some wine tasting. Beach Activities Bassin d'Arcachon Bassin d'Arcachon. If you've had enough of the wine, let's go to the beach! Arcachon is a resort destination for French people as well as foreign visitors. It is 60 kilometers west of Bordeaux. If you don't have a car you can take a train from Bordeaux to Arcachon city. This is not a fisherman's village but a bigger town that's intersting in terms of architecture. The "ville d'hiver" part of the city has beautiful villas from the 19th century. The central beach in Arcachon is packed in the summer. You could either get away from that by renting a bike or by taking bus #1 that goes along all the beaches of the south of the Bassin d'Arcachon. Cap Ferret Ira likes to go to the Plage de Pereire because it's good with kids. Or continue on to Plage du Moulleau, another resort little town. Cap Ferret is also really popular. There is a bus to get there but it takes forever. It's better to take a ferry between Arcachon and Cap Ferret. There are oyster farmers, it's not quite a fisherman's village any more, but it's nice. Most restaurants there are "cabanes à huitres" where they serve oysters and that's about it! You'll get your choice of size of oysters, you want #2 or #3, they are the best! L'Herbe in Lège Cap Ferret is a favorite of Ira. Dune du Pilat From Arcachon you can either take a bus or rent a bike to go to the Dune du Pilat. Going by bike is recommended because they have a lot of great bike paths in this area. The Dune du Pilat is the biggest sand dune in Europe, it's amazing. You can climb it year-round. The tourist season there is May through the end of September. At that time they have stairs for everyone to use. The rest of the year you have to climb it in the sand and it's not easy! When you get to the top you see the ocean on one side and the forest on the other, it's wonderful. If you're making a day of it, you could buy a picnic in Arcachon and take it to enjoy while watching the view at the top of the Dune du Pilat. Soulac-sur-Mer Normally they have a wonderful festival in Soulac in July, it's a great place to enjoy for the week-end. Of course, this was cancelled in 2020 due to the pandemic, but it will come back! More episodes about the Bordeaux area As you can see, if you're looking for day-trips around Bordeaux you'll have plenty to choose from. We didn't have time to get to all the day-trips around Bordeaux, click on Guest Notes (blue button) to read all the wonderful day-trip Ira recommends! Email | Facebook | Instagram | Pinterest | Twitter Did you get my VoiceMap Paris tours yet? They are designed for people who want to see the best of Paris neighborhoods and put what they are looking at into historical context. There are so many great stories in Paris. Don't walk right past them without having a clue what happened there! You can buy them directly from the VoiceMap app or click here to order activation codes at the podcast listener discount price.   Discussed in this Episode Saint-Émilion Pomerol Médoc Surfing Cadillac Saint-Macaire Rions Castelmoron d'Albret Abbaye de la Sauve Majeure Bassin d'Arcachon Dune du Pilat Plage de Pereire Plage du Moulleau Cap Ferret Cabanes à huitres Support the Show Tip Your Guide Extras Patreon Audio Tours Merchandise If you enjoyed this episode, you should also listen to related episode(s): Bordeaux, France a Historical Perspective, Episode 44 Hiking Around Bordeaux, Episode 144 Category: Bordeaux Area

In dieser Folge: Die fantastische Claire Beermann, Style Directorin beim ZEIT Magazin. Ihre Karriere startete mit ihrem Blog C'est Clairette, bis Vogue Online und später der Herausgeber des ZEIT Magazins, Christoph Amend, ihr Talent erkannten. Claire kennt ihre Generation, ist neugierig und weiß was sie will. Ihr Stil ist feminin! Jogging-Hosen trägt sie nicht, sieht aber im Bereich Athleisure einen Ongoing Future Trend. Was die Halblibanesin außerdem bewegt, welche Vintage Online Shops sie empfiehlt und ob wir sie nächstes Jahr in Frankfurt erwarten können - hört ihr im Podcast! Cover-Foto - Sandra Semburg, Music - Markus Nikolai, Fotos - Lottermann & Fuentes CLAIRE'S BLOG & HILFSPROJEKT FÜR BEIRUT https://cestclairette.com/

Huit ans. Dimanche en famille. Les parents passent au salon prendre le café, on se rue sur les fonds de verre histoire de voir comment ça goûte. Ere pré-historique.   Dix-huit ans. Samedi soir sur un parking entre potes, Baron de Lestac, Clairette de Die ou Rose Pamp’mousse, on en boit de toutes les couleurs. Et notre foie déchante, même si nous, on danse ! Ere Candide.   Vingt-Huit ans. Jeudi soir. Apéro dînatoire avec les collègues. “Je vous ai apporté un petit vin naturel recommandé par mon caviste, c'est très glouglou !” Ere consciente.   Trente-deux ans. Samedi après-midi. La vie en Rouge. Mortagne au Perche. “Euh Philippe, Tu peux nous mettre une bouteille de Poignée de Raisin de Gramenon steuplé ?” Ere militante !   A la candeur de nos premiers balbutiements œnologiques succèdent une opinion et un goût forgés à force de dégustations, sélections, recommandations. Et puis, un jour, c’est la révélation. La révélation des vins libres, vivants, naturels. Après les papilles, on ouvre nos pupilles pour regarder à travers la bouteille : le vigneron, ses pieds de vigne, les heures de travail, le cycle des saisons, le risques de perdre 6 mois de production en nuit de gelée printanière. Et l’envie de créer des nectars naturels, buvables, lisibles, faciles, amusants, bien loin des vins sophistiqués aux intrants réservés aux intronisés.   On goûte, on aime, on s’intéresse, on apprend, on se distingue, on s’engage, on partage : tel est le chemin du libre-buveur pleinement conscient de l'écosystème auquel il appartient : vignerons, cavistes, restaurateurs, glouglouteurs forment une grappe indissociable de militants pour des vins plus propres, plus accessibles, et tout simplement BONS ! Sylvie Augereau est vigneronne, journaliste et organise la Dive Bouteille tous les ans depuis 20 ans à Saumur. Elle plaque travail et famille à trente ans pour prendre la route des vins. Elle prend finalement racine en Anjou, où elle cultive plusieurs hecto hectares qu'elle transforme en nectar réjouissants pour la bouche et l'esprit. Michel Tolmer, peintre et graphiste, auteur de bédés, jongle avec les quilles et les mots, croque la vigne à pleines dents et surtout Mimi, Fifi et Glouglou, trois passionnés au goût immodéré pour le vin sans sulfites parfois un peu teinté de snobisme, pour le plus grand bonheur de nos zygomatiques ! Ses affiches au graphisme minimaliste sont placardées de Paris à New York en passant par Beyrouth, symbole de la résistance universelle des libre-buveurs. De "In vinasse vomito" a "In vino veritas" ils nous racontent leur épiphanie du vin naturel, leurs coups de glou gueule, leur passion pour le pinard et décryptent avec nous les codes d'un monde en quête de liberté, de vérité, de solidarité, d'authenticité. Sylvie et Michel, ce sont nos potes et ils sont sur Popotes !

With a history that stretches back perhaps 9,000 years to 7,000 B.C., Lebanon contains some of the original winemaking areas. In spite of political turmoil, violence, and opposition to wine (and all alcohol) and winemaking, this country has always found a way to keep production alive. Its unlikely location and small size may seem, at first glance, to be an impossibility for quality wine but the geography and the fortitude of the people here have created a unique and enduring wine culture. In the show we discuss the long history of Lebanon in wine -- from the Phoenicians, to the Greeks and Romans, monks, and then to the French, who had such a huge influence in their 30 year tie to this region between World War I and World War II. Below are some notes on the climate, the spellings of the regions, and the producers we mention: Lebanon is only about 150 miles long and 60 wide but it is extremely varied in terms of altitude and topography -- with beaches, hills, and high, snow-capped mountains all contained within.  It is at 33.5˚N latitude, about the same as Margaret River in Australia, and within the traditional grape growing band of 30˚-50˚ latitude (north or south) There are four main geographic regions: the coastal plain, the Mount Lebanon range (altitudes of nearly 10,000 feet), the Bekaa Valley, and the Anti-Lebanon Range Most wine producers are in the western Bekaa but some are experimenting with new terroir in Batroun and  areas in the Eastern Bekaa The key to good wine in Lebanon is altitude: The Bekaa Valley has altitude of around 1,000m/3,820ft. This is a plateau but there is a moderating influence of Mount Lebanon and the area has snowmelt and rain runoff from the mountain to provide ample water for grapes The soils are colluvial (runoff from mountains) so they are divers and contain limestone, clay/loam, stones, gravel and some red terra rossa soil similar to Coonawarra in South Australia Climate is Mediterranean, with long, dry and often very hot summers. The mountains and valley get very cold at night and the diurnal temperature swings are so dramatic that grapes can maintain acidity if grown in the right places  The Wines: Only about 2,000 ha/4,942 acres are cultivated and yields are extremely low The main reds are: Cabernet Sauvignon, Cinsault (the grape with the longest heritage), Carignan, Grenache, with Merlot, Syrah, Mourvèdre, Tempranillo and Pinot Noir The main whites are: Chardonnay, Sauvignon Blanc, Semillon, Viognier, Muscat, Clairette, and Riesling along with indigenous grapes Merwah and Obaideh The wines have always been known for excellent fragrance, spice, and a sweet aroma (but not flavor) French influence is everywhere in these wines-- some of the top wine producers from France consult for wineries in Lebanon and help craft the wines of the top producers   Top Producers are: Château Ksara Château Kefraya Domaine des Tourelles Château Musar Massaya Ixsir Domaine Wardy Above: Ixsir Most of these wines are around USD$20! They are worth a try!    _____________________________ Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople To sign up for classes, please go to www.winefornormalpeople.com/classes!  And get your copy Wine For Normal People Book today!    Wine Access  Visit: www.wineaccess.com/normal and for a limited time get $20 off your first order of $50 or more!  Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range). Check out their awesome wine club, which is the REAL DEAL!  Wine Access is fantastic and satisfaction is guaranteed! Give them a try -- you won't regret it!  

After enjoying two glasses of wine, Bryan Babcock of Babcock Winery & Vineyards sits down with host Bion Rice to discuss his storied career as a legacy winemaker in Santa Barbara County, how he got his start in the family business, and what’s next on the horizon. Follow along and drink what we’re drinking. Episode 2 of “Two Glasses In” features wines from Babcock Winery & Vineyards, including 2017 Pinot Noir “Déjà Vu” and 2018 “Galvanized Synergy” a blend of Grenache Blanc and Clairette. "Two Glasses In" is available on Apple Podcasts and Spotify. For more information on Bryan Babcock, view episode notes at TwoGlassesIn.com

Für Anmerkungen, Kritik und eure Meinung über das Ende von GoT: ciao.now.podcast@gmail.com Rafaela Roths Kommentar über den Frauenstreik im Tages-Anzeiger: https://www.tagesanzeiger.ch/zuerich/stadt/ein-gigantisches-zeichen/story/31482027 Alexandria Ocasio-Cortezs und die politische Mode: https://sz-magazin.sueddeutsche.de/vorgeknoepft-die-modekolumne/alexandria-ocasio-cortez-politik-usa-mode-87565 AOC und die Würdigung der Sufragetten: https://www.dailymail.co.uk/news/article-6671707/Democratic-women-including-AOC-Pelosi-pay-homage-suffragette-movement-SOTU.html Dude with Sign auf Instagram: https://www.instagram.com/dudewithsign/?hl=en Annik über Jens Spahn im Tages-Anzeiger: https://www.tagesanzeiger.ch/ausland/europa/selbst-ernannter-frauenversteher/story/29562915 Kerstin über Papst Franziskus und Abtreibungen: https://www.annabelle.ch/leben/gesellschaft/herrgott-noch-mal-abtreibung-ist-kein-mord-48612 Greta Thunberg ist Time Person of the Year: https://time.com/person-of-the-year-2019-greta-thunberg/ Jennifer Lopez und das Kleid, das die Google-Bilder-Suche: https://time.com/5682782/jennifer-lopez-green-versace-dress/ Wie ein Ei zum Instagram-Star wurde: https://www.theguardian.com/technology/shortcuts/2019/jan/14/kylie-jenner-the-egg-instagram-likes C’est Clairette: https://cestclairette.com “Die Zerstörung der CDU” von Rezo: https://www.youtube.com/watch?v=4Y1lZQsyuSQ “Alles gesagt” mit Rezo: https://www.zeit.de/gesellschaft/2019-10/rezo-interviewpodcast-alles-gesagt Andreas Toblers Kommentar zu Rezos “Kiss, Marry, Kill”-Video: https://www.tagesanzeiger.ch/leben/gesellschaft/kuessen-heiraten-toeten/story/31148428 Unser Musikcrush 2019 Lizzo: https://www.youtube.com/watch?v=XaCrQL_8eMY Die Dokumentation über das Fyre Festival: https://www.netflix.com/title/81035279 Kerstins Serientipp You: https://www.netflix.com/title/80211991

Just 40 miles/65 km north of Cape Town lies a large area that makes the most exciting, sought after wines in South Africa. Swartland (Dutch for 'black land') is full of young, passionate winemakers making wines that respect the hot, dry land from which they derive and are able to create wines of such depth, flavor, and nuance that it’s hard to believe so few know about them. In this show, we tell you about the Syrah, Rhône and Mediterranean varietals, the Chenin Blanc and other stunning white blends coming from this area and why you need to seek it out ASAP!   Overview of the region… Swartland was oncea rural backwater, better known for wheat fields than vineyards Vineyards traditionally grew where wheat couldn’t -- on the northern side of Paardeberge Mountains in the south, the plains of Piketberg in the north, and the smaller Ward of Riebeekberg and Kasteelberg Mountains in the east Lots of old vines on slopes where nothing else grows, hand harvested The climate ishot and dry with very low summer rainfall but with consistent afternoon and evening breezes off the Atlantic Ocean. Growers have less concern about fungus and other diseases. They use the ecosystem to keep the vineyards healthy with integrated pest management, bush training of vines, and dry farming   We dork out on plate tectonics! Swartland has ancient geology. The terroirresulted from a combination of tectonic collisions, ancient volcanic activity and continental separation The soils are the oldest in the world and are a mix of shale, arenite sandstone and granite, schist based terroirs. Malmesbury shale on Kasteelberg Mtn is the dominant soil. vertical layering structure caused by tectonic shifts. Water drains away and vines dig deeper for liquid nourishment   Grapes/Winemaking We talk about the grapes and terroir driven wines of the region Red grapes: Syrah/Shiraz, Mourvèdre, Grenache Noir, Carignan, Cinsaut, Tinta Barocca, Pinotage White grapes:Chenin blanc, Grenache blanc, Marsanne, Roussanne, Viognier, Clairette, Palomino, Sémillon, Muscat d’Alexandria, Muscat d’Frontignan, Colombard and Verdelho. Viticulture:A lot of natural, noninvasive methods of farming Winemaking:larger barrels that impart less flavor, less racking and stirring to keep earthy flavors, unfiltered, unfined wines – low input wines The Ward of Riebeekbergnear the towns of Riebeek Kasteel and Riebeek West has vineyards on eastern slopes of the Kasteelberg Mountain make big reds of Shiraz, Cabernet Sauvignon, Chenin Blanc, and Chardonnay that are complex    We talk about South African and Swartland Wine history We discuss how South Africa lies somewhere between the Old World and New World styles. We discuss the early history in the 1660s, with the arrival of the French Huguenots who planted vineyards. We tell the story of how, in late 1990s, Charles Back of Goats do Roam fame went to Swartland to source grapes and wound up transforming the area by  buying land and hiring Eben Sadie to run his “Spice Route” wines in 1998. We discuss the modern history of the region and why it takes a special person to make wine in conditions withlow rainfall, un-irrigated vines and paltry yields.    Producers and the Swartland revolution We discuss Swartland Independent Producers (SIP), an association that runs the Swartland Revolution celebration every November Their goal: Wines that are a true expression of their origin. Like old world AOPs -- distinctive wines but also making them so as to speak about a sense of place See the list of requirements and the producers here:  https://swartlandindependent.co.za/members/    Top producers AA Badenhorst: AA Badenhorst Family White,  AA Badenhorst Family Red are flagships; Secateurs produced from purchased fruit Lammershoek:Traditional producer Testalonga:“naked” style, funky wines Lammershoek:Libero No. 5 Mullineux: Syrahs and white blends; entry level Kloof Street Porseleinberg  Sadie Family: Columella – Syrah-based blend (famous), Palladius – rich style white; cheaper, co-owned Sequillo range   Don't forget to order your Wine For Normal People book today too!!  ____________________________________________________ Thanks to our sponsors this week: Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople And to sign up for classes, please go to www.winefornormalpeople.com/classes!    Last Bottle    I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.   Coravin  Coravin is the first and only tool in the world that lets you pour wine without removing the cork. You can pour wine in any amount and preserve what’s left of the bottle for weeks, months of even years. Thousands of wine professionals, from sommeliers to winemakers, around the world have tested and trust Coravin with their wines and it will change the way you drink wine too. For a limited time, visit Coravin.com and enter NORMAL at checkout to get $20 off your purchase of $50 of more!

An exploration of Clairette de Die sparkling wines of the Northern Rhône, particularly the Méthode Dioise Ancestrale. We cover the history, grapes, styles, and winemaking, as well as the appellations ... and the wearing of capes. Yes, capes. This is also the Season 1 finale. The Glass in Session® Winecast resumes September 2019. Resources from this episode: Cahier des Charges https://clairette-de-die.com/fr/syndicat-de-la-clairette/espace-documentaire/ Chemin de la Clairette (mobile app) http://clairette-de-die.mobi/en/ Clairette de Die https://clairette-de-die.com/fr/ Diois Tourism http://www.diois-tourisme.com Lacroix, “A travers l’histoire des cantons de Crest et Châtillon” https://gallica.bnf.fr/ark:/12148/bpt6k111635g/f74.item   Glass in Session® is a trademark of Vino With Val LLC Music: Addict Sound - Happy Acoustic - (Jamendo.com cc_Standard License, Jamendo S.A.)

Dans ce nouvel épisode, nous essayons une nouvelle fois de coller à l'actualité avec une émission dédiée à la bouffe d'été. Comme nous sommes bien conscients de nos limites intellectuelles et qu'embrasser un sujet aussi vaste en moins d'une heure est fort complexe et complètement impossible, nous proposons de vous présenter 4 (ou 5, ou 7) plats estivaux et les accords de boissons (du vin, généralement) qui vont bien avec.  Dans cet épisode, nous parlons donc de vin de copains, d'accents, de voyage de noces, des Bad Boys de Marseille et de Don Choa, du Morning Live, de méthode ancestrale, de la femme de Bertrand qui n'aime pas trop les olives, de la fête et de visite médicale. Remerciements sans fin à Cécile et David, chez qui nous avons enregistré cet épisode. Liste des accords : Ceviche - Cassis blanc (notamment ceux du Domaine du Paternel) Salade grecque - Retsina, ou Ouzo Viande blanche marinée et grillée - Bandol blanc (du Domaine de l'Olivette ou du Château Sainte-Anne, par exemple), ou Irancy Magret de canard grillé - Crozes-hermitage rouge, ou Fitou Côte de boeuf grillée - Hermitage rouge, ou Pauilac, ou Morgon Salade d'agrumes - Pinot gris d'Alsace Fruits d'été (abricot, pêche, nectarine...) - Pétillant naturel, comme la Clairette de Die ou la Blanquette de Limoux La Grosse Bouffe est un podcast dédié au manger et au boire.Les nouveaux épisodes sortent tous les 21 du mois. Retrouvez La Grosse Bouffe sur Ausha, Apple Podcast et toutes les autres plateformes de téléchargement de podcasts. Vous pouvez également nous suivre et glisser en DM sur Twitter à @la_grossebouffe, et nous écrire à lagrossebouffepodcast@gmail.com  

Provence, France is a multifaceted wine region. Although it makes mainly rosé, there is much to explore here. To start, not all of that rosé is created equal. And there are whites and reds you may not be aware of, that are just stunning. This podcast is a surprising, dorky, deep look at this beautiful wine region. Climate and terroir Between Mediterranean and the Alps – southeastern corner of France, covers coastline No vineyard is more than 25 miles from the Mediterranean Provence is the only French wine region outside of Bordeaux with classified estates Climate: Low humidity, Mediterranean climate – sea is its southern border: sunny, dry and warm. Can get overripe grapes b/c of sunshine. Winds prevalent – including the Mistral Land: Soil poor, very varied -- limestone, calcareous, volcanic Mountains: Sainte-Victoire Mountain, Sainte-Baume Mountains, Massif des Maures Blends, not varietal wines: Reds: Grenache, Cinsault, Syrah, Mourvèdre, Tibouren, Carignan, Cabernet Sauvignon Whites: Rolle/Vermentino, Ugni Blanc/Trebbiano, Sémillon, Clairette,Grenache Blanc, Bourboulenc   Provence rosé appellations Côtes de Provence Coteaux d'Aix-en-Provence Coteaux Varois en Provence.   Côtes de Provence: 90% Rosé, 6.5% red, 3.5% white Largest appellation in Provence Center to the eastern borders of Provence – eastern portion of Provence in included Nearly 75% of all the wine production in Provence 90% of production is rosé Quality of sites varies wildly, as does the wine quality 4 subregions Côtes de Provence Sainte-Victoire: Red and rosé (largest, most common) Côtes de Provence Fréjus: 75% rosé, the rest is red Côtes de Provence La Londe: 75% Rosé, 25% red Côtes de Provence Pierrefeu: Cool climate rosé    Coteaux d'Aix-en-Provence: 82.5% Rosé, 5.5% White, 12% Red 2nd largest area with various soil types High acid, light rosé Les Baux de Provence: (baou=rocky spur in Provence dialect) is within Aix Tiny hilltop village, mainly organic viticulture – 85% of the farmers do organic or biodynamic Makes red and roses (only 25% is rose) of GSM   Coteaux Varois en Provence: 85% Rosé, with red and white  Western 1/3 of Provence central region of Provence, "calcareous Provence" – gravel, flint, limestone, calcareous soils in narrow valleys High altitude, small area   Bandol Wine: Nearly 70% is red wine with rosé, small amt of white  Bandol is most famous for its red wines, Mourvèdre is at least 50% of the blend, though most producers will use significantly more Whites: Clairette – 50-90% of Bandol Blanc with Bourboulenc, Ugni Blanc, Marsanne, Rolle, Sauv Blanc, Semillon  Bellet Wine: Equal amounts of white, red, rosé  Near Nice in hills of N, E, W on terraces – very steep, some single vineyard sites Mostly consumed by tourists in Nice   Palette: Red, white, rosé made east of Aix-en-Provence in hills Chateau Simone owns half the vineyards here – Ch Cremade, Ch Henri Bonnaud, Ch de Meyreuil and La Badiane make the rest   Coteaux de Pierrevert: Cool climate red, white and rosé wines are mainly made from Grenache, Syrah, Cinsaut, Clairette and Rolle  Cassis Wine: White is 75% of production, with red and rosé Full-bodied, lower acid, herbal whites. Clairette, Marsanne, Bourboulenc, Pascal, Sauvignon Blanc, Rose and red from Mourvedre, Cinsault, Grenache      Thanks to YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   And to sign up for classes, please go to www.winefornormalpeople.com/classes!    Podcasts referenced: Ep 160: The Rosé Story with Ian Renwick Ep 227: Derek Van Dam, CNN Weatherman on Weather and Wine Ep 277: Bordeaux -- An Insider View with Serge Doré  

There are so many different wines that are similar to the standbys most people know and love. This time, Ian Renwick, shop owner of www.jadedpalates.com in the U.K. (Devon but he ships all over the U.K.!), talks with me both about ideas for alternatives and vocabulary you can use to get even more alternatives locally. Another riff on vocabulary and expanding your palate, this is a must-listen!    Here are the wines we discuss with some vocabulary and alternatives, but I'd recommend looking at Ian's site: www.jadedpalates.com to get even more ideas of categories and vocabulary! 1. Sauvignon Blanc: Terms to describe: acidic, crisp, tart OR herbal and grassy OR tropical, OR minerally and tangy Alternatives: Vinho Verde from Portugal, Verdejo from Spain, Rousette from Savoie in France 2. Pinot Grigio: Terms to describe: Tart, neutral Alternatives: Pinot Blanc, Vernaccia from Italy, Ugni Blanc, Clairette, Vermentino 3. Chardonnay: Terms to describe: oaky, creamy, buttery, rich OR crisp, minerally, tart, citrus, not aromatic Alternatives: South African or Loire Chenin Blanc, Grenache Blanc/Garnacha Blanca, Fiano di Avellino, Etna Bianco (Burgundy alternative) 4. Merlot and Malbec: Terms to describe: Full and fruity, easy drinking, soft, unoaked, Malbec -- spicy Alternatives: Primitivo, Nero d'avila, Negroamaro, Valpolicella -- Italian varietals from warmer places, Bobal from La Mancha in Spain 5. Rioja: Terms to describe: Dusty, tannic, medium bodied Alternatives: For Elizabeth -- Bordeaux only, for Ian -- Garnacha, Bordeaux, Ribera del Duero, Toro, Navarra 6. Cabernet Sauvignon: Terms to describe: Dry, tannic, fruity, or earthy and dry Alternatives: For Ian -- other Cabernet, For Elizabeth - Douro, for both -- Uruguayan Tannat 7. Pinot Noir: Terms to describe: Earthy, spicy, acidic, tart, crisp, lightly tannic (Burgundy) OR ripe, red berry notes, full flavored, heavier (most U.S. Styles) Alternatives: for light styles: Zweigelt, Sankt Laurent, Blaufrankisch, Loire Cabernet Franc, Arbois, Spätburgunder. For heavier styles: Gamay, Grenache/Garnacha, Syrah   Thank you to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople      The Great Courses Plus  Who doesn't want to learn!? The Great Courses Plus makes you smarter and more well rounded. With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! For a free trial, support the show and go to my special URL www.thegreatcoursesplus.com/wine    HelloFresh! A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $60 off your first three boxes of HelloFresh, visit www.hellofresh.com/wine60 and enter WINE60. You won't regret it!

This week, we focus on this splendid grape that has come into its own. From obscure blender to a star varietal, Grenache or Garnacha is a total crowd-pleaser and can be a delicious wine in its simplest and most complex formats. We give the lowdown on it -- from red to white to "furry" Grenache, I'm positive you'll hear about some wine in this podcast that will make you want to run out and get it!    Here are the show notes: Grape Overview We cover the origin story -- the wine spread around around Mediterranean and we believe it originated in Spain in Aragón, moved north and south of Pyrenees to France. The Sardinians of Italy would argue this premise... It's traditionally been a blender but now great varietal examples are available Grape character: Grenache is fruity, rich, sweet-tasting with red and black berry notes  Its challenges: it ripens to high sugar levels and it can oxidize – even young wines brown around the rim. It can lack tannin The key to great Grenache/Garnacha -- it NEEDS well drained soils and water stress to thrive and yields must be controlled!! The vine has strong wood and is heat and wind tolerant -- it grows well in hot, dry climates. Makes everything from rosé, to white, to sweet wines and does it well!  We discuss Grenache Blanc (one of my faves!) The wines of white Grenache are full bodied – fat and soft or floral, terroir-driven wines Usually blended with Grenache Gris, Clairette, Marsanne, Roussane, Viognier, Macabeo, others If yileds controlled, great full bodied wines that can be age worthy Places: Châteauneuf-du-Pape,  California, South Africa, Priorat, CndP, Tarragona, Rioja, Navarra   Other mutations --   Southern France and Sardinia: Grenache Rosé and Grenache gris make pale rosé and lightly tinted white wines. Pink skinned and more perfumed than Grenache blanc Garnacha Peluda: wines lower in alcohol and higher in acidity that show spicy and savory notes  Where do we find Grenache/Garnacha? France Rhone: Châteauneuf-du-Pape and Gigondas, Vacqueryas, and all over the southern Rhône - Grenache noir is the most common variety  The GSM blend: Grenache can have a jam-like consistency when very ripe but usually adds bright fruit and alcohol to the blend. Syrah is typically blended to provide color and spice, while Mourvèdre can add elegance and structure to the wine Rosé: Tavel and Lirac roses, Provence, Rousillon for rose, Roussillon: dry wines, but also Vins Doux Naturels – Banyuls, Maury   Spain Blends with Tempranillo, varietal as Garnacha Considered a "workhorse" grape of low quality suitable for blending but Priorat's rise and New World Rhone Rangers sparked a re-evaluation the variety North and east: Rioja, Navarra, Campo de Borja, Calatayud, Cariñena, Madrid, La Mancha, Priorat, Penedes Dry farmed, concentrated and tannic Aragón is the probable origin of the grape and has the largest surface of Garnacha in Spain     Italy Cannonau in Sardinia -- high alcohol, can be harsh and green.  Other Old World regions– Other southern Italian places, Algeria, Israel, Morocco, Cyprus, also grown in Croatia   New World: Australia and California   Australia Lots of GSM, some varietal wines McLaren Vale = luscious richness and spicy notes Barossa Valley =jammy, hugely fruity, can be over the top United States Used and abused at first -- grown in the hot central San Joaquin Valley because of its tolerance to heat and drought. Made sweet "white Grenache" wines, a la white Zinfandel Rhône Rangers movement in the late 20th c helped bring Grenache up in status -- rising in popularity and quality in CA In the early 20th century, Grenache was one of the first successful grapes in Washington State.   Garnacha/Grenache is an amazing, do-all grape. There's a style for everyone, so try it if you haven't!    Thank you to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople     Last Bottle Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.   Vivino You can use the Vivino app to scan and keep track of wines NOW -- Shop through their web store, which has great prices and a huge inventory! It can give you suggestions based on bottles you’ve liked in the past.  Use their premium service to get 30 days free shipping Visit www.Vivino.com/WineForNormalPeople to stock up    HelloFresh! A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $30 off your first week of HelloFresh, visit www.hellofresh.com/wine30 and enter WINE30. You won't regret it!     

Like a pair of latter day Joris-Karl Huysmans, Jason and David take a trip to the Côte d'Azur, without actually leaving Jason's kitchen table and with nothing but a row of wheelie bins to excite their febrile imaginations, ensconce themselves amongst the yachty folk of the Riviera. Basking in the balmy heat of ever-present virtual sunshine, they sip three fine offerings from Laurent Bunan et Famille at Mas de la Rouvière: a wonderful, herby white made from pure Clairette grapes, that has Jason searing tuna with his mind's eye alone; a trendily de riqueur, coral pink and crustacea-friendly rosé and a silky smooth, long-legged, berry-scented red. Made with the region's inimitable Mourvèdre grape, it's the smartest thing to quaff with garlic studded, slow-roasted lamb. Santé!

We begin a new series on the great wines of the world. Every so often we will profile one of the greatest wines on earth, talking about the history, the terroir, and why these wines are so special. We begin with the Southern Rhône gem: Châteauneuf-du-Pape. Here are some of the notes from the show: The Greats: Chateauneuf du Pape Variable Appellation in southern Rhone that makes about 1 MM cases per year Expensive and great because: tastes great, limited supply, and expensive winemaking techniques  Profile: Rich spicy, full-bodied reds – product of Warm-climate viticulture. Can be tannic or jammy, White and (rare) rose are made too The new generation in Châteauneuf-du-Pape is ambitious, quality minded and eager to show that their wines are worth the money. They keep some traditional ways of making the wine but are not afraid to use modern techniques as well. The wine is consumed relatively young -5-6 years after bottling    Châteauneuf-du-Pape: Location In southeastern France/Southern Rhône about 2 miles/3 km east of Rhône river and 12 km/7.5 miles north of Avignon Communes: Bedarrides, Courthezon, Orange, Sorgues History: “Pope’s new castle” is translation Pope Clement V Bertrand de Got, was elected pope in 1305. He transferred the papacy to Avignon in 1309. Successor John XXII credited with developing papal vineyard in Chateauneuf-du-Pape, also developed Papal palace in Avignon Following schism -- CndP and Avignon went back to countryside, wine was not important here until the 18th c (1700s) Popes left, castle passed to the archbishop of Avignon, but it was too large and too expensive to maintain La Nerthe or La Neste first in 1785 had an estate bottling 1787 Thomas Jefferson was in the region and didn’t taste the wines – not relevant at that point Phylloxera hit CndP right after it hit Gard in the Languedoc – devastating. Production not up to pre-phylloxera levels until the 1950s Grapes 90% is red wine, used to add white to add freshness to red Today typical blend: 50-70% Grenache 10-30% Mourvedre Up to 20% Syrah Cinsault Counoise and Vaccarese Up to 10% Clairette, Picpoul, and Bourboulenc (whites) Reds: Grenache, Mourvèdre, Syrah, Cinsault, Counoise, Muscardin, Vaccarèse, Picpoul noir, Terret noir Whites: Roussanne, Clairette, Bourboulenc, Picardin Others: Clairette Rosé, white and pink Picpoul and Grenache)   The Land: Variation – soils, mix of grapes, mesoclimates, differences in vinification  Soils: Some large pebbles – galets –in many vineyards. Retain heat, good for low, bush-trained vineyards (gobelet). Mainly varied soils –some calcareous, some rocky Most own parcels in varied areas – blending Climate: Hotter sites – tough when young, concentrated. South facing slopes can be too hot, especially with heat retaining pebbles. Blends from different subzones – work best, some single vineyards (can be too big)     Top producers: Chateau Rayas Chateau de Beaucastel (Hommage à Jacques Perrin, Roussanne Vieilles Vignes Domaine Henri Bonneau (Réserve des Célestins and Cuvee Marie Beurrier) Domaine de Marcoux – 2 sisters run it (Cuvée Vieilles Vignes), biodynamic Clos de Papes Domaine de Pegaü – classically styled wines (Cuvee Laurence) Domaine du Vieux Télégraphe Les Cailloux (Cuvee Centenaire)   Recent great vintages: 2005, 2007, 2010, 2015, 2016   Please support our (delicious) sponsor, HelloFresh: A meal kit delivery service that shops, plans and delivers your favorite step-by-step recipes and pre-measured ingredients so you can just cook, eat and enjoy! Delivered right to your door, with a variety of chef-curated recipes that change weekly, this is a new way to eat and cook! We love it!  For $30 off your first week of HelloFresh, visit www.hellofresh.com and enter WINE30. You won't regret it!     

In part 2 of our interview with Joel and Sandrine Duffau of Vignobles Joel Duffau we talk about the trend for rose wines and Clairette and organic wines.

Daniel Brunier is a partner in the Vieux Télégraphe and Domaine la Roquète wineries in Châteauneuf-du-Pape, Les Pallières in Gigondas, and Château Massaya in Lebanon.

Plus que cinq jours avant Noël et vous ne savez toujours pas quoi rapporter pour le déjeuner du 25 chez votre belle-mère qui, au pire des cas, vous servira des toasts de saumon Carrefour et un foie gras Labeyrie ou qui, dans le meilleur des mondes, sera passé chez son producteur local préféré et vous fera déguster une truite ou un saumon péché dans l’Allier. Quoi qu’il soit, tâchez de remonter la barre côté boisson et laissez de côté les champagnes de grandes surface à 15€. Ce n’est pas bon ce n’est pas beau et ça fait mal à la tête le lendemain. Jouez là plutôt alternatif et foncez pour les bulles de votre région : crémant du Jura, de Savoie, de Loire, d’Alsace ou de Bourgogne… La France regorge de vins pétillants qui utilisent parfois les mêmes cépages et les mêmes méthodes que la Champagne avec des résultats souvent surprenants et incroyablement supérieurs à prix égaux. Votre beau-frère qui, comme son qualificatif l’indique, est un beauf, vous fera passer pour un crétin de bobo parisien monomaniaque du bio lorsque vous tenterez d’expliquer à toute une tablée imbibé de Mumm que vous avez rapporté le pétillant naturel d’un vigneron qui travaille avec des cépages ancestraux… C’est normal. Mais surtout ne défaillez pas : continuez à être curieux. Le bon vin n’est plus celui de deux ou trois régions. Il suffit parfois d’un vigneron pour redorer le blason d’une appellation mal-aimée et historiquement désastreuse. Alors goutez les yeux fermés et délaissez les étiquettes. Crémants, blanquette, clairette, pet’ nat’ : voici le programme tout en bulles des Coudes sur la Table en cette soirée du 20 décembre !Nos invités :  Bertrand Jousset, vigneron à Montlouis sur Loire, dans le hameau de Husseau, fervent défenseur des vins propres et respectueux de l’environnement.     Théo Pourriat, à la tête du très médiatique restaurant le Septime et de son cousin marin Clamato, au 80 rue de Charonne dans le 11e arrondissement. Deux établissements qui affectionnent tout particulièrement les vins naturels mais jamais déviants… On y retrouve notamment les vins de Bertrand Jousset…    Fabrice Tessier, caviste parisien pendant plus de 10 ans désormais journaliste indépendant et créateur du site internet Vins et Variations (le média qui fait oublier les étiquettes), site multimédia qui propose des reportages vidéo, audio et écrits dans les vignobles de France, avec une visée pédagogique. Collaborateur régulier du très sérieux magazine le Rouge et le Blanc.    -----Sélection de vins dégustés :Bubulle, pétillant naturel Montlouis sur Loire 100% Chenin, par Lise et Bertrand Jousset.Mauzac nature AOP Gaillac 100% Mauzac Rose, par le Domaine Plageoles.Crémant de Limoux, Cuvée Joséphine par le Domaine des Hautes Terres.Clairette de Die, Cuvée Tradition par Sébastien Achard.Crémant d'Alsace Giesberger par la Cave de Ribeauvillé.-----Une émission proposée par Lise Côme et Louis MichaudAvec la participation de Thomas Wolfman, des Caves de Prague.Réalisation : Hugo Durand

This week we cover a bit about the Rhône Valley and then discuss specifics of the 8 communes of the Northern Rhône and what they have to offer.  From north to south, the communes are: 1. Côte Rotie 2. Condrieu 3. Château Grillet 4. St. Joseph 5. Crozes-Hermitage 6. Hermitage 7. Cornas 8. St-Peray and we throw in Clairette de Die for good measure! Some of my favorite wines are from here, so I hope you like the podcast! 

Laurence Feraud oversees Domaine du Pegau, as well as Chateau Pegau and Selection Laurence Feraud in the Rhone Valley of France. Also in this episode, Erin Scala discusses the wines buried beneath our feet.

This month’s theme for Wine Blogging Wednesday, our monthly, global wine tasting event, is provided by Jathan from the Winexpression blog. He encouraged us to find wines made from Rhône varietals no matter where in the world they came from for his “When in Rhône” theme. Listed in his announcement were some 22 varietals common to France’s Rhône Valley, known for their blends of mostly red, and occasionally, white wines. Outside of relative well known varietals such as Syrah, Grenache and increasingly Viognier, most of the other 20 are rare outside the region. Longtime readers and listeners of my podcast will recall I have covered those more common Rhône varietals in the past, so I eschewed the “easy way out” and visited Chuck at Solo Vino in St. Paul for some recommendations. After all, they were the store that I found the bottling of Counoise for WBW 18 last month. After a bit of discussion and consideration of some of their many Rhône blends, and some other obscure varietals, we selected two blends for tasting this time; one white and one red. The first wine selected is a white from Domaine de Piaugier, their Sablet Blanc 2004, a blend of 40% Grenache Blanc, 30% Clairette, 20% Viognier, and 10% Roussanne. The vineyard is located in the southern Rhône, where Sablet is one of the 16 villages that comprises the Côtes du Rhône appellation. Although 90% of the wines made here are red or rose, whites like Domaine de Piaugier can be found in many wine stores around the world. Grenache Blanc is the white version of the popular red variety while Clairette and Roussanne are common blending grapes of the northern Rhône where they are used in both red and white wines. Domaine de Piaugier, Sablet Blanc, Côtes du Rhône Villages 2004 ($22) - Clear light straw in color with a tinge of green; peach, apricot and spice aromas. Stone fruit and honey flavors combine with a rich mouthfeel and lively acidity, finishing with just a touch of lychee. A big, dry white that will stand up to more substantial food matches than most whites. Don’t drink this one too cold or you will miss the considerable nuances of aroma and flavor. Score: 9/10. The second blend, this time a red from the southern Rhône, is from Domaine du Trapadis, their Côtes du Rhône from the 2001 vintage. The grapes used in this blend are 60% Grenache, 13% Carignan, 10% Syrah, 10% Cinsault and 7% Mourvedre. While Grenache, Syrah and Mourvedre are well known in the Rhône, Carignan and Cinsault are somewhat below the radar. In fact, Carignan is the most widely grown wine grape in France, mostly appearing in blends for its spice, deep color and full body or in vin ordinaire from carafes at bistros throughout the country. Cinsault is also grown in quantity in France where it is almost always used in blends for it’s high acidity and soft tannins. Cinsault was also crossed with Pinot Noir to create Pinotage, a varietal popular in South Africa. Domaine du Trapadis, Côtes du Rhône 2001 ($15) - Ruby color with pronounced aromas of black cherry and earth; raspberry fruit flavors with dusty tannins and nice acidity make this a good food wine. The nose may be too funky for some tasters, but I found this added to the overall experience. Score: 8.5/10. So the best wine of the two, is the Domaine de Piaugier, Sablet Blanc, Côtes du Rhône Villages 2004, which I also found to be a nice value. The Domaine du Trapadis, Côtes du Rhône 2001 is another fine value for those looking for a red. Thanks again to Jathan from Winexpression.com for a great theme and for Solo Vino for providing the wines for tasting this month. See you all in April for a post and podcast actually appearing on Wednesday, if not before. Show Notes: 00:24 - Welcome 00:35 - Wine Blogging Wednesday background 01:15 - “When in Rhone” Theme 02:44 - Domaine de Piaugier, Sablet Blanc, Côtes du Rhône Villages 2004 ($22) 04:30 - Domaine du Trapadis, Côtes du Rhône 2001 ($15) 06:21 - Best of tasting/best value 06:54 - Getting back to weekly podcasts 07:54 - First winner of QPR Wines subscription (congrats, Sandy!) 08:42 - Listener survey for chance to win iPod Nano 09:06 - Contact Details 09:30 - To sponsor Winecast contact Backbeat Media 09:35 - Next Show Theme Feedback: winecast@gmail.com | Audio comments: +01-206-33-WINE-9 (+01-206-339-4639) Copyright 2006 Acan Media, Inc. Licensed to the public under http://creativecommons.org/licenses/by/2.0/