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Welcome to the Instant Trivia podcast episode 904, where we ask the best trivia on the Internet. Round 1. Category: royal female nicknames 1: Prime Minister Tony Blair dubbed her "The People's Princess". Princess Diana. 2: She was "The Untamed Heifer" and "The Virgin Queen". Elizabeth I. 3: Mark Antony called her "The Queen of Queens". Cleopatra. 4: The 19th century's "Widow of Windsor". Queen Victoria. 5: "The Catholic" of 15th century Spain. Queen Isabella. Round 2. Category: wine for dummies 1: Though its name means "black pinot", Pinot noir is a wine of this color. red. 2: Devotees call this wine Zin for short. Zinfandel. 3: This country's wine regions include the Barossa Valley and the Adelaide Hills. Australia. 4: In 1973, after a 50-year battle with the French government, this baron got his Mouton graded first growth. Rothschild. 5: "Quack" open a bottle of this sweet, sparkling wine meant for people who were raised on soda pop. Cold Duck. Round 3. Category: the jep-tones world tour 2006 1: More popular than Regis, the Jeps play their last stadium gig in San Francisco, like this band did on Aug. 29, 1966. The Beatles. 2: After a stint with the Maharishi, the group tries Kaballah with this singer whose hits include "Beautiful Stranger". Madonna. 3: The Jeps cover this group's 1988 Top 10 hit "Welcome To The Jungle", until the inevitable cease-and-desist order. Guns N' Roses. 4: No way! The Jeps' "Potpourri" video isn't the 2005 VMA Viewer's Choice; this band's "American Idiot" is. Green Day. 5: Oops... the 'Tones hire Mensa's Angels as security at this speedway in California, site of a 1969 free concert by the Stones. Altamont. Round 4. Category: where is every "body"? 1: A person who meddles or pries into the affairs of others. Busybody. 2: The process of developing human musculature especially for competitive exhibition. Bodybuilding. 3: To ride the waves to shore without a board. Bodysurfing. 4: One whose interests center on his dwelling place. Homebody. 5: A substance produced in the blood in response to a specific toxin. Antibody. Round 5. Category: macy's parade 1: In '86 parade, the Chipmunks rode a "floloon", a combination of these 2 parade standards. float and a balloon. 2: The 1st time this group of toe-tapping women lined up and high kicked in a Macy's Parade was in 1958. The Rockettes. 3: A train rolled off this 50-year-old game's board and into the parade in 1985. Monopoly. 4: Other than humans, most live animals in the parade nowadays are these. Horses. 5: All floats are built so they can fit through this on the trip from N.J. to N.Y.. Lincoln Tunnel. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/
Anna and Faby recap the fourth part of the DuckTales 1987 premiere movie, Treasure of the Golden Suns! Check out our merch store: https://www.teepublic.com/stores/amores-patos?ref_id=17486 Support us on Patreon! https://www.patreon.com/amorespatos Please rate and review ‘Amores Patos Face the Disney Afternoon' on iTunes so other people can find the show!
Happy New Year everyone! So a few days ago, I was super psyched to learn that my jazz ensemble was booked for the 2022 Boston Food and Wine Festival jazz brunches, to be held at one of my favorite locations, The Boston Harbor Hotel. With wine on my mind, I thought I’d do a post on it, especially since a lot of folks are curious. As it so happens, I’m married to a wine and whisky aficionado, Jeff Hunter.Now this isn’t a proper interview at all. We were about to settle down for the season finale of Mandalorian when it occurred to me I should see if Jeff was up for an impromptu interview, something he is more predisposed to do with a glass in hand. He was. So while he prepared for us to sample 2018 vintage Cabernet Sauvignon from two very different locales, one from Alexander Valley Vineyards California, the other from Penley Estate Phoenix Australia , I grabbed a mic. I know wine events can be daunting. There’s the odd swish and sniff of glasses; the confident gargle, and the spit. And what about the knowing look you get when you opt to swallow your sip ‘coz goodness knows you’ve paid good money for this! And then there’s the jargon— “structured,” “hint of oak,” “tannic,” that defines moments of deliberation.It’s easy to forget that a wine palate is cultivated. Unless vinification is a family business or inherent in your culture, there’s a big chance your first sip of wine was disappointing and far from how you imagined it to be. My parents let us have a sip or two when we were kids and I did not understand what the big to-do was. Even in my college days it wasn’t something I enjoyed though I learned to tolerate it because I badly wanted to travel to Europe and I thought wine was something everyone had with their meals. In the 70’s and 80’s in Manila, I remember drinking Blue Nun Riesling and Cold Duck champagne in our family events. Paul Masson Chablis was the main wine served at my 18th birthday party debut, an important milestone in Filipino society. At the time, and in a nation of beer and whisky drinkers, any wine at a party was impressive, even if they all tasted like tart juice or downright vinegary. In a hot tropical country like the Philippines where houses don’t have basements, cellars, cool pantries, nor any concept of proper storage, it’s highly likely we’d been blissfully toasting with turned wines and thinking that was cool.So we all start somewhere and my first point is, wherever you are in your wine journey is okay. Second, over time and as you explore a breadth of varieties, your palate will evolve. What you find pleasant today may not be so tomorrow, and the opposite could also be true. Third, what is considered “good,” even by experts, need not be expensive. Though price point can be indicative of quality, it is also affected by supply (limited production usually is pricier), brand name, popularity and other factors that have nothing to do with quality. Wine regions like Bordeaux (France) or Napa Valley (US) have more cachet with some people than Australian or Argentinian wines, hence my earlier example of two 2018 Cabernet Sauvignon wines we were comparing, both very good and under $20, with the Penley Estate Phoenix Australia rated #69 in the Wine Enthusiast top 100 wines.Learning about wines is fun and a lifetime activity. While I can barely remember vineyard names, I know what I like, am confident about food pairing , and am more articulate about my descriptions, which means, I can pretty much fake my way in an event. I’m fortunate to have learned from others and most especially Jeff, who often cooks dishes with particular libations in mind, such as this evening’s Seafood Cioppino paired with 2006 Constanti Brunello di Montalcino, which means, a lot of our dinners are mini wine tasting events. Since I have a resident (literally) wine expert on board, and he now has the mic, let’s see what he has to say. Bear in mind, we’ve had a few glasses at this point.Marlene: So I’m here with Jeff, an avid wine and whisky collector, purveyor in auctions and former wine consultant. So Jeff, tell us a bit more about your passion for wine.Jeff: Oh, good evening. Thanks, Marlene. Thanks for the nice introduction. My name is Jeff, Jeff Hunter, and I've enjoyed wine for many years. I can recall the first case I got of an older Bordeaux that I kept in my parents’ basement. And that was kind of the beginning to my desire to collect. I just love the smell of the case of wine, the wood, the ability to taste that wine over the course of many dinners, as it evolved, and how long it would age and trying to correctly predict when I would drink it.Marlene: What kind of wines should we be looking at?Jeff: Okay, we're gonna talk about popular wines or those that are less discovered at Wine Festivals. So if you're a curious person, and you would be interested in trying different regions, Lebanon, has some interesting things that are coming out. Israel as well has some fabulous Cabs. So explore. I'm not too familiar with Greece and Italy was always a mystery to me. But the more I've tried and the more I've looked at the maps of the different landscapes and wine producing regions of the various countries, the more I've gotten to appreciate all the things that make up the different wines of Italy, let's say, France, as well, obviously, with many different wine producing regions, so great to be an explorer. And there's a lot of great wines being produced today around the world.Marlene: Any favorites?Jeff: Personally, I've been really enjoying something that's not as popular as it used to be. That's the Australian Cabernets and Shiraz. I just love those big, jammy, bomb-y types of wines and the concentration and the freshness of fruit that I find in some of them. So it's been kind of fun enjoying those, otherwise I go to, for sure, vintage Bordeaux. Always buy the good years, sit on them, give them time, 5-10 years to come around. So get them early and be patient. Marlene: What about unusual wines? Jeff: I think that as esoteric wines go, the Tokaj of Hungary can be quite fascinating. And I was able to purchase six bottles of the Essencia of Pajzos from Tokaj, and that's the best of the best. It's a 1993 Vintage Robert Parker who's the wine critic gave it an O M G 100 points. Said it tasted like heaven. Amazing wine. Residual sugar is sky high but yet there's still some crisp snap through all the apricot flavor. Amazing wine. I think I paid $125 a bottle with a discount should be about $300 to 500 at this point in 2022.Marlene: Lots of people are curious about wine events. For those who’ve never been to one, can you perhaps give an idea on what they can expect?Jeff: Going to wine festivals has always been a fun thing. I've always enjoyed the opportunity to taste many wines and a big gathering. And my favorite way of doing this is to have a friend who works in the wine industry and then have him get you in for free as his roadie; you can help him bring his wines in, and then maybe even help pour some of his wines, and then get to go in and check everything out for free. That's my favorite way to go into wine festivals.Marlene: Ok, ok, let’s be serious. If it was for like, you know, just a regular Joe, how would it be?Jeff: Of course yeah. You know I do love wine festivals and my approach to attending a wine festival based on the limited amount of time I have with so much to taste. And so I would recommend getting in doing your research. Look at the listing, see who's attending, see who's pouring, see who's pouring what. Stay away from the pedestrian wines, focus on your whites first. So you don't ruin your palate. Get around, it doesn't matter if the table has red or white just stay with the whites. You can always come back for the Reds later. And then just keep moving through the festival. Don't get bogged down. And as the more you taste and don't forget to spit because the more you taste, the more you can become a little bit more friendly with all the participants and lose valuable time-- tasting time. Focus on the big boys at the end, the big reds, and make sure you get them before they run out because the popular ones do go fast. Marlene: Thank you, Jeff. So let me clarify. Jeff’s point is to maximize time at a wine event, and he’s just outlined an efficient way to go about it, if that’s your goal. 1. Do a bit of homework so you can home in on what you really want to try, to avoid palate fatigue and being too inebriated to appreciate what you’re consuming.2. Spit. You can’t taste a whole lot of wines and be sober otherwise. In other words, though ruthless: Not spitting = inebriation= friendliness=waste of tasting time3. Start with whites and end with reds. The reverse will ruin your palate for whites.Now most of us don’t approach wine events with Jeff’s single-minded efficiency, nor should you, unless you are a collector. For everyone else, I’d say, go where you will, listen to the wine curators, ask questions (they love this) and meet people. Have fun. And if you’re worried about looking gauche, here are a few tips:1. Hold wine glasses by the stem, not the glass, so you don’t warm the wine (or get fingerprints on glass)2. Swish the wine in the glass to aerate and release the bouquet; sniff to appreciate. Note what you’re smelling—apricots, raspberries, etc.3. Sip together with a slight breath in, and swish around the back of your mouth for aeration. It looks and sounds a bit like a gargle, but isn’t. It’s not a pretentious action. Retronasal olfaction is smelling and tasting from the back of your mouth, and better perceived when wine is aerated.4. Spit. In bucket.5. Describe what you smell and taste with fellow participants and wine curators so you can build your wine vocabulary.6. And finally, if like my sister, Manischewitz is your favorite wine, never admit it. Get full access to Cooking Subversive at cookingsubversive.substack.com/subscribe
In this episode, we just vibing while chilling. That's right, vibing while chilling.
What a fun episode! Carrie Flaspohler (@drinkwithcarrie on Instagram) and I chat about a massively underrated wine style- Sparkling Red Wines! This ain't your grandma's Cold Duck. We talk about the various styles of sparkling reds, what we would pair with it, and how we'd double fist drinking it during the holidays! Raise a glass, drink some fun, and definitely get yourself some sparkling red wine! Don't forget to like/subscribe, and check out our website at www.woundupwino.com ! Insta/Twitter: @WoundUpWino Wine styles discussed: Lambrusco Bugey-Cerdon Sangue de Giuda Sparkling Shiraz --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/woundupwino/support
208 Mit Eddie Harris und "Cold Duck Time" jammen. Bei Aufnahmen mitspielen und improvisieren lernen 00:24 Was ist ein Audio-Interface und wozu braucht man das? 03:29 Wie lernt man improvisieren durch mitspielen und Imitation? 04:52 Eddie Harris - cooler Typ auf dem Tenorsax 07:09 Improvisieren mit Eddie Harris über Cold Duck Time 10:30 Einfach ausprobieren, auch wenn es am Anfang nicht klappt Was ist ein Audio-Interface und wozu braucht man das? Ich habe mir ein neues Audio-Interface zugelegt, was ich heute testen möchte. Was is das genau: ein Audio-Interface und wozu braucht man das? Das Audio-Interface ist dazu da, verschiedene Audioquellen (Sprach-Mikrofon, Saxophon-Mikrofon und Playback vom Handy) zusammen zu bringen und in ein digitales Signal umzuwandeln, was dann mit Hilfe des Computers aufgenommen werden kann. Der Computer funktioniert dann wie ein kleines Homerecording Tonstudio. Das Audio-Interface was ich jetzt ausprobiere ist das U-Phoria von der Firma Behringer. Es ist ein recht gutes aber kostengünstiges Gerät, was einen sehr guten Klang liefert. Wie lernt man improvisieren durch mitspielen und imitieren? Viele Saxophonschüler fragen mich immer wieder, was sie machen können, um improvisieren zu lernen. Sie fragen was sie dazu lernen müssen: Tonleitern, Melodiephrasen, Melodien von Jazzsatndards etc...? Das wichtigste was man machen kann, um improvisieren zu lernen ist, jeden Tag zu spielen. Mit der eigenen Band, einem Orchester oder auch mit Playbacks und guten Jazzaufnahmen. Wenn du mit einer guten Aufnahme zusammen spielst, bist du Teil der Band und kannst direkt versuchen das zu imitieren, was der Solist spielt. Das klappt vielleicht am Anfang nur mit wenigen Tönen. Ich verspreche dir aber es wird immer besser. Deine Ohren lernen jedesmal dazu und du wirst mit der Zeit immer mehr mitbekommen und analysierend hören können. Eddie Harris - cooler Typ auf dem Tenorsax Ich demonstriere dir heute mal was ich meine und spiele zusammen mit einer Aufnahme von Eddie Harris. Eddie Harris war ein ganz cooler Tenor Saxophonist, der zusammen mit Les McCann (Piano) viele berühmte Stücke geschrieben und Aufnahmen gemacht hat. Eines der bekanntesten Lieder ist "Cold Duck Time". Das Ding ist ziemlich groovy und funky. Ich mag Eddie Harris, weil er einen ganz eigenen Stil entwickelt hat und sehr coole funky Licks spielt. Improvisieren mit Eddie Harris über Cold Duck Time Ich spiele erst die Melodie mit (sogar fast richtig). Und dann hörst du wie ich versuche die Eddie Harris Phrasen nachzuspielen. Das klappt mal mehr und mal weniger. Das macht aber nichts. Es geht vorwiegend um Spass und nicht um Perfektion. Nur so lernt man es, in dem man probiert und sich traut. Auch wenn es am Anfang nicht so richtig klappen will. Einfach ausprobieren, auch wenn es am Anfang nicht funtkioniert Mit der Zeit erwische ich dann immer mehr richtige Töne und irgendwann weiß ich genau, was Eddie Harris spielt und kann 1 zu 1 mitspielen. Das dauert aber und braucht etwas Geduld. Auch die Melodie kann auf diese Weise sehr gut auswendig lernen. Viel Spass beim Ausprobieren! Wenn du neu hier bist klicke hier Abonnieren: https://bit.ly/2ICgEEO Jede Woche neue Videos auf dem SAXOPHONE CHANNEL! Wenn du Fragen hast, schreibt es unten in den Kommentar Bereich. Du kannst auch allgemeine Fragen zur Musik, Jazz, Saxophon Reparatur, Improvisation und so weiter stellen. Ich freue mich auf dein Feedback! Die #DailySaxophone Show! gibt dir jeden Tag (oder fast jeden Tag) eine neue Aufgabe zum Üben. Wir machen Übungen für die Technik, Sound, Ansatz, Improvisation und alle Themen rund um das Saxophon. http://saxvideotraining.com http://saxbrig.de #saxbrigblog EMAIL: info@saxvideotraining.com MESSENGER: m.me/saxbrig HIER KÖNNT IHR BERND NOCH FINDEN HOME: http://berndsax.com INSTAGRAM: https://www.instagram.com/berndsax/ SNAPCHAT: https://www.snapchat.com/add/berndsax FACEBOOK: https://www.facebook.com/bernd.hartnagel TWITTER: https://twitter.c
Fifty years ago, Neil Diamond's 'Cracklin' Rosie' was on top of the NZ music charts. 'Crackling Rose' was an inexpensive sparkling wine. The founding father of Central Otago wine, Alan Brady remembers the type of wine and the song.
Fifty years ago, Neil Diamond's 'Cracklin' Rosie' was on top of the NZ music charts. 'Crackling Rose' was an inexpensive sparkling wine. The founding father of Central Otago wine, Alan Brady remembers the type of wine and the song.
Welcome to the first episode of Season 2! This was originally going to be an additional bonus episode for Season One, but harvest, crush, and a new tasting room job meant I didn't get much time to get this ready, so we're going to open Season 2 with this episode instead! Future episodes will continue at roughly every 10 days, as with season one. In this episode, Megan (alias VeniVidiDrinki), James, our friend Ruben, and I drink a Henri Marchant Cold Duck that dates back at least to the early 1970s. Why? Because it was there. More seriously, VeniVidi found this bottle at an estate sale somewhere in Illinois, and had it sitting around... and so we decided to drink it. For myself, this is probably the second or third oldest bottle I've had in my life, but for the others, it was their oldest bottle; in fact, this bottle was older than every one of us excepting possibly James. Old wine is fascinating, often lauded, but sometimes misses the mark. But we decided to try this one anyway and record it for shiggles. What is Cold Duck, anyway? Well, it so happens that Cold Duck is pretty much a uniquely American innovation in the wine world. The wine style was invented by one Harold Borgman, the owner of Pontchartrain Wine Cellars in Detroit, Michigan in 1937. This inaugural Cold Duck vintage was made at the Ponchartrain Wine Cellars by simultaneously pouring Champagne and sparkling burgundy into a hollow stem wine glass. However, this recipe was based on a German legend that involved Prince Clemens Wenceslaus of Saxony ordering the mixing of all the dregs of unfinished wine bottles in his cellar with Champagne. The wine produced by Borgman was at first given the name Kaltes Ende ("cold end" in German), until it was altered to the similar-sounding term Kalte Ente meaning "cold duck". It was this translation of the second name that took root for this particular wine style, and many other American wineries, particularly in California and New York, followed in the wake of Pontchartrain. Today, you can still find bottles of Cold Duck in most grocery stores, as a "low-end" wine (see: Frasier, Season 4, Episode 9), but for the time it was a revolution that allowed most Americans who would never have been able to afford high-end sparkling wines from France to get their first experience with bubbly. Of note: we dated this bottle based on a particularly awkwardly hilarious commercial we found on YouTube; the audio of which is featured in the podcast, but the video is linked below: https://www.youtube.com/watch?v=iLVgsv17RKc
Welcome to this episode of Blind Pig Confessions where we go back to one of our favorite places Redemption Alewerks and sit down with Brandon the owner. We get to discuss everything going on with Redemption. We talk about beer styles, pepper beer, and Worm Wood Beers. “Goodbye Dan Gohr”, and now Goodbye Horses is stuck in your head. We wish Dan all the best in his new ventures. Find out what exciting things are coming up at redemption and about Paulie G’s Cold Duck. Tags: Dan Gohr, Jekyll Brewing, Union Brewing, Jonathon Mullens, Quaff ON, Geeks who drink
Kurtis and Mike are here to talk about the fourth part of the series premiere of Classic DuckTales, Cold Duck! Launchpad and the gang have to track down Scrooge in Antarctica. Plus, we hear from our Junior Hosts, as well as you guys, in the mailbag! All that and more on this exciting episode of Cartoon Afternoon!
Join dynamic husband and wife team, Michael and Sarah as they watch every single episode of the classic 1987 Disneyseries DuckTales and then talk about them for your auditory pleasure. Episode 4. Cold Duck: The nephews, Webby, and Mrs. Beakley find themselves joining Scrooge in his adventure as he looks for the second half of the treasure map in Penguin Town. For more Michael, follow him on Twitter: @meandmyeasel For more Sarah, follow her on Twitter: @why_in_the_heck OR at her blog cookbookresolution.com For more Michael AND Sarah listen to Pop Quiz Hot Shot, also available on iTunes.
Live In Me (Northern Rascal's Sweet Delight 2012) | Chaka Khan Smarty Pants (Pied Piper Instrumental Redux) | First Choice Strawberries | Freddie Joachim Tryin' To Get Over | D Train Love Will Save The Day | Whitney Houston Mr. Business | Tom Browne Innocent | Alexander O'Neal Keep On Movin | Deodata You Are the One | AM FM Something About You (JR.Dynamite Edit) | Oliver Cheatham Let Your Hair Down | The Temptations Work To Do (JR.Dynamites 'Getting Busy' Edit) | The Isley Brothers Aint No Stoppin Us Now (David Morales remix--Cold Duck re-edit) | Luther Vandross Baby Come On (Breixo Edit) | James Otis White Jr.
Detroit DuckDetroit's annual celebration of arguably its most important invention -- the car -- is just steps from the site of another Motor City discovery. Across the street from Cobo Hall and the North American International Auto Show is 234 West Larned, the former site of one of the city's most famous restaurants, the Pontchartrain Wine Cellars. It was there one night in 1937 that owner Harold Borgman thought he would save the red wine left in customers' bottles and combine them with a half bottle of undrunk champagne. It was at this epic moment in American history when the popular adult beverage "Cold Duck" was born.So, with a nod to Mr. Borgman, we have gathered some of our tastiest interviews yet to be broadcast from the 2009 N.A.I.A.S. and put them in this week's show: a video homage to his famous drink that we'll call "Detroit Duck." Appearing with John from the floor of the show is a perfect Press Days potpourri: one OEM CEO, the Chief Engineer of one of the hottest cars unveiled in Detroit, the Executive Director of the dealer group who puts on the show and then we wrap-up interviewing the only Pulitzer Prize-winning automotive columnist going. All of that this week on Autoline Detroit. Cheers...
Detroit Duck Detroit's annual celebration of arguably its most important invention -- the car -- is just steps from the site of another Motor City discovery. Across the street from Cobo Hall and the North American International Auto Show is 234 West Larned, the former site of one of the city's most famous restaurants, the Pontchartrain Wine Cellars. It was there one night in 1937 that owner Harold Borgman thought he would save the red wine left in customers' bottles and combine them with a half bottle of undrunk champagne. It was at this epic moment in American history when the popular adult beverage "Cold Duck" was born. So, with a nod to Mr. Borgman, we have gathered some of our tastiest interviews yet to be broadcast from the 2009 N.A.I.A.S. and put them in this week's show: a video homage to his famous drink that we'll call "Detroit Duck." Appearing with John from the floor of the show is a perfect Press Days potpourri: one OEM CEO, the Chief Engineer of one of the hottest cars unveiled in Detroit, the Executive Director of the dealer group who puts on the show and then we wrap-up interviewing the only Pulitzer Prize-winning automotive columnist going. All of that this week on Autoline Detroit. Cheers...
On todays show... South Park primere's Jack Tompson is crazy Howard Stern off the air Quake 4 review Batman Begins DVD review Petchy Prank Call ** Thanks to Gumstitch for the music "Cold Duck"
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