Podcasts about Condrieu

Chef-kok, ondernemer en tv-kok Herman den Blijker en Wouter Aalst, oprichter en docent bij de Amsterdam Wine Academy praten met host Petra Possel.Herman komt vertellen over zijn nieuwe boek: Herman kookt terug, (de culinaire biografie van Herman den Blijker). Hij ging op z'n 14e het ouderlijk huis uit. Zijn roerige jeugd leidde hem naar een veilige haven in de restaurantkeuken. "Je moet vechten voor wat je in je bakkes douwt".Het boek is één van de talloze projecten en ondernemingen van Herman. Successen, triomfen, teleurstellingen: alles komt voorbij. Het is nooit saai... Vijftig jaar culinaire geschiedenis, met typerende gerechten (en recepten!) voor elke periode. Herman neemt geen blad voor de mond. Ondertussen leren we hoe je een bolle sfeer in je winkeltje krijgt.Herman, net terug van een kookklus op Ibiza en op weg naar de opname van onze podcast, belt nog even met Joyce Schuller (zijn rechterhand en geweten): "Joyce, die podcast van Possel: waar gaat die over?" Joyce: "over je boek, lul!"Wouter Aalst - wetende dat Herman aanschuift - schenkt een Condrieu van Domaine du Chêne (2021, 100% viognier) in. "Rete-lekker", daar scoort-ie Condrieupunten mee bij Herman.Ook heel spannend: een syrah uit het Zuiden van Toscane met - naar goed gebruik uit de Rhône - 10% viognier bijgemengd.Keukenprins Pieter kookt en serveert vandaag rillettes van kip uit het boek Herman kookt terug van Herman. Het recept voor dit gerecht is als immer te vinden op onze website. Met dank aan onze Culinaire Vriend Hofweb.nl Biologisch, direct van de boer.Wil je Culinaire Vriend worden? Mail dan met adverteren@smakelijkpodcast.nl

Helena Nicklin @helenasips is an award-winning Wine, Spirits & Lifestyle Writer and Broadcaster, who's co-produced and presented The Three Drinkers global TV series for Amazon Prime, and has her own @flockandhive podcast “for those curious about life, the universe, and everything.” And now, she's opening up her extensive knowledge by starting her own online wine academy courses: @hswineacademyWe happen to know that Helena also adores perfume - the worlds of fine wine and fragrance being incredibly compatible. So, for this episode, we've set her a challenge: to pair four of our fragrance choices with festive tipples. Then, WE are challenged - pairing four drinks Helena's chosen to fragrances we feel they'd match with!We had SUCH fun (and learned a lot) during this episode, and hope you enjoy as much as we did. We discuss…Helena matching our fragrance choices to festive tipples: Nicola chose: @thameenfragrance Centre StageHelena paired:Condrieu@domaineguigal Guigal Condrieu Rhône, France, £43.99 @waitrose WaitroseSuzy chose: @guerlain MitsoukoHelena paired: Oaked Chardonnay @thewinesociety1874 150th Anniversary Meursault Narvaux (Louis Jadot) 2018 The WIne SocietyNicola chose: @fredericmalle Portrait of a Lady Helena paired:Gewurz drier Traminer@borgodelleoche Borgo delle Oche Traminer, £22.99 or £15.99 angel price, @nakedwines Naked WinesSuzy chose: @ormondejayne Ormonde Woman Helena paired: Syrah@yann_chave Domaine Yann Chave Le Rouvre Crozes-Hermitage, £27.99 @laithwaites.wineLaithwaitesSuzy & Nicola matching fragrances to four drinks chosen by Helena: Helena chose: Orange wine: “A sweet savoury thing going on with a nose of bergamot /earl grey tea, tangerine and dried lemon peel. On the palate, it's subtly nutty with bitter citrus peel notes and a touch of cinnamon and cardamom. It has grip a texture - more so than white wine.”Gros Manseng Orange Wine £7.50 @asda ASDANicola paired: @millerharris Tea Tonique @dior Thé CachemireHelena chose: Amarone: “A brooding and powerful (Italian) red wine style that's full-bodied and rich. Pronounced notes of dark, ripe cherry and milk chocolate on the nose. On the palate, it's velvety with darker, bitter chocolate notes, a hint of rose and an incense-like spiciness.”Masi 'Costasera' Amarone della Valpolicella Classico DOCG, £33.74 (‘mix 6' price) @majesticwineMajesticSuzy paired: @bdkparfumsparis Tabac RoseHelena chose: Sauternes: “A lusciously sweet wine with an upfront nose of candied lemon peel, marmalade and lemon sherbet. On the palate, marzipan notes with more tropical notes of mango and honeyed apricots. There's a refreshing, zingy acidity though so it's not cloying.”L'Or Du Ciron Sauternes, £13 half bottle, @marksandspencerfood & @ocadouk OcadoSuzy Paired:@kushbuperfumery MausamHelena chose: Morgon - Beaujolais 'Cru': “A lighter red wine style (perfect for turkey) that's famously tangy, bright and fresh with notes of ripe strawberry and raspberry leaf on the nose. The palate is more about ripe raspberry fruit with subtle cinnamon and clove spice from a touch of oak. There's a slick of alinity throughout that helps with its freshness.”Morgon - Beaujolais 'Cru': Morgon La Chanaise, £13.99 WaitroseNicola paired: @millerharris Myrica Muse This is our last episode of the main pod for 2024 - we can't wait for the fragrant adventures of next year (SO many plans already!) Until then, wishing you a wonderful festive holiday. We hope you get to relax at some point. Until next time, sending all our love,Suzy & Nicola xx

durée : 00:13:33 - C'est bon ça, c'est fait en Isère ? - Patrick Henriroux, partage son amour des produits locaux. Du poireau bleu de Solaize à la rigotte de Condrieu, découvrez ses idées pour sublimer ces trésors régionaux avec simplicité et raffinement.

Amid the steep vineyards of the Côte-Rôtie in the Northern Rhône Valley you will see signs bearing the name E. Guigal, a storied family producer founded in 1946 by Étienne Guigal. His son, Marcel, and grandson, Philippe Guigal have continued his legacy, overseeing production of E. Guigal wines in several Rhône Valley appellation including Côte-Rôtie, Condrieu, Hermitage, Saint-Joseph, Crozes-Hermitage and Châteauneuf-du-Pape. Philippe Guigal discusses the family history and the wines.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Entrez dans le mystère du saké, avec Grégoire Boeuf.Grâce à l'audace et la passion de ce frenchie, on peut retrouver un saké français, réalisé dans les règles de l'art japonais.Ça se passe près de Condrieu, dans la brasserie de saké les Larmes du levant, créée par Grégoire.A travers le récit de son expérience, il nous ouvre un peu plus les portes de cet univers dans le nouvel épisode d'Eau-de-Vie.Pour un voyage gustatif from Tottori to La Vallee du Rhone, il suffit d'écouter cet épisode.Pour en savoir plus sur Les Larmes du Levant

According to all the data – both anecdotal and industry –white wines have staged a huge comeback and are on the way to becoming more popular than red wines. The good news is that there are so many underrated, undiscovered white wines that you can enjoy year-round. Many of us drink seasonally, and when the weather cools down, we shift right to reds. It's hard to get into the idea that there are also whites for cooler weather. In this show I give you a list of 10 white wines that are great for autumn. They are slightly more robust, are medium to full bodied, and are flavorful and totally satisfying.   At the excellent suggestion of the Patrons, I categorized the show by wines that are easy to find, wines for which you may have to go to specialty shop, and those you probably are going to need to order online.   Special thanks to Trish Riggs at Allegria Wine Room in Logan, Ohio – friend and Patron, for okaying the list! Pairings and some producers are mentioned in the show.   I got through three categories for your shopping convenience!  Easy to find: Among the list is Chardonnay (new and improved!), Portuguese white, and Gewürztraminer Harder to find: I include white Rioja, Austrian Riesling, and more Really hard to find (you probably need to order online): Condrieu and aged Hunter Valley Semillon from Australia make the list.  There are so many more but I mention…Soave, Amontillado Sherry, Sauternes and more   Happy Autumn! Enjoy these whites and I hope you find new favorites!

Groetjes uit Condrieu en Côte Rôtie. Jan Jaap en Nadien reisden vorige week af naar het zonnige zuiden, waar we onze lieve vriendin Rianne opzochten. Zij werkt hier op de steile hellingen van de Rhône. Hoe dat is en wat ze allemaal meemaakt, hoor je in de nieuwe aflevering van @leclubsommeljjdepodcast. ⁠ Geproefd en genoemd in de podcast: Xavier Gérard Condrieu L'Arbuel 2022 Xavier Gérard Côte Rôtie 2009 Georges Vernay Coteau de Vernon 2021 Gangloff Saint Joseph 2022 Verschillende wijnen van Yves Cuilleron, waarvan Saint Joseph 2012 onze absolute favoriet. Leukste wijnbar van Condrieu: Les Enfants du Rhone Dorpen van Condrieu: Condrieu, Vérin, Saint-Michel-sur-Rhône (allen AOC sinds 1940), Chavanay, Malleval, Saint-Pierre-de Boeuf en Limony Restaurant recensie: Éphémère in Vauxrenard, het pop-up restaurant van Gusta (partner van Bojo-icoon Yvon Metras). Elk jaar twee maanden in de zomer geopend en een absolute aanrader om te bezoeken.

Niels præsenterer Mette for en af sine yndlingsvine, men hun er ikke helt overbevist, selv om vinene fra Condrieu har masser af charme. Der er mere succes med den hvidvin, Wagner drak, mens han skrev Parsifal   Domaine de Colombier Crozes Hermitage Blanc 2022. 200 kr. hos Sigurd Müller Laurent Habrard Crozes Hermitage Blanc 2022. 175 kr. hos Vinova Chapoutier – Les Tanneurs – Saint-Péray 2021 hos Kjær&Sommerfeldt Andre Perret - Chéry – Condrieu 2022. 550 kr. hos JersildSee omnystudio.com/listener for privacy information.

Chaque jour, deux chroniqueurs présentent les infos indispensables à connaître en matière de culture : les dernières actus musique, les sorties littéraires ou cinéma, les nouvelles pièces de théâtre et les séries à ne pas manquer… C'est ici !

Chaque jour, deux chroniqueurs présentent les infos indispensables à connaître en matière de culture : les dernières actus musique, les sorties littéraires ou cinéma, les nouvelles pièces de théâtre et les séries à ne pas manquer… C'est ici !

Chaque jour, deux chroniqueurs présentent les infos indispensables à connaître en matière de culture : les dernières actus musique, les sorties littéraires ou cinéma, les nouvelles pièces de théâtre et les séries à ne pas manquer… C'est ici !

De tout temps et dans toutes les cultures, le repas est sans doute ce qui rassemble au mieux les humains. Cette pratique a un nom, la commensalité. Autrefois gage de rang social lorsqu'elle désignait le privilège de manger à la table du souverain, elle est devenue un véritable rite culturel qui fonde notre identité collective. Nous ne mangeons plus uniquement pour se nourrir, mais aussi pour se réunir et écrire une histoire commune. Se restaurer le corps, mais aussi le cœur et resserrer liens. La nourriture prend une dimension hautement symbolique, rituelle, avec la table comme autel. Les proches ont remplacé les apôtres et la cène est désormais profane, hissant le plaisir et le partage en vertus cardinales. On y met en scène le récit de nos propres communautés, on y recrée leurs traditions, et on y forge de nouvelles.Ingénieur de formation, Damien Richardot s'est lancé il y a plus de quinze ans dans la restauration. Une décennie plus tard, cet originaire des Alpes se reconnecte à son amour du fromage et fonde Monbleu. La belle et grande tablée, le casse-croûte entre êtres aimés, ce sont les souvenirs que Damien concentre en trois adresses parisiennes où l'on vient s'offrir le meilleur Saint-Marcellin du Dauphiné, se taper la première raclette de la saison, ou découvrir l'association étonnante du chocolat et du Gouda."La cuisine d'une société est un langage dans lequel elle traduit inconsciemment sa structure, à moins que, sans le savoir davantage, elle ne se résigne à y dévoiler ses contradictions", pensait Levi-Strauss. Pour Damien, entre l'impressionnant chariot de fromages des grandes tables et la planche de fromages anonymes des troquets, il existe un espace dans lequel peuvent se conjuguer qualité et convivialité, exigence et légèreté. Car après tout, et pour paraphraser Cocteau, rien n'est plus sérieux que le plaisir.FromagesTrèfle du Perche au lait cru de la ferme du Basilou (Saint-Julien-sur-Sarthe, Orne, France)Tome des Bauges fermière de la ferme de la Marmotte en Bauges (La Motte-en-Bauges, Savoie, France)Saint-Marcellin de la fromagerie Rochas (Saint-Sauveur, Isère, France)Avec un Condrieu de François Villard, ainsi qu'une meule aux fruits et un pain de petit épeautre Le Pain Retrouvé.RéférencesMonbleu, fromageries et restaurants, rue du faubourg Montmartre (Paris 9), rue Dupetit-Thouars (Paris 3), rue de la Roquette (Paris 11)Chez Vous, restaurant bistronomique, rue Choron (Paris 9)Fromagerie Pierre Gay, rue Carnot (Annecy, Haute-Savoie) Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! En este episodio especial a modo CURSO DE VINOS de LA CARA B, te descubro una de mis uvas del vino favoritas. La Viognier. La Viogner, es una variedad de uva blanca que cautiva por su riqueza aromática y versatilidad. Exploraremos sus orígenes en el Valle del Ródano, Francia, destacando las famosas AOC de Condrieu y Château-Grillet, donde se produce la expresión más pura de Viognier, caracterizada por intensos aromas florales y frutales, y una sedosa textura en boca. Además, viajamos a través de los viñedos de California, Australia y Sudáfrica, donde el Viognier adopta personalidades únicas, desde perfiles tropicales hasta una frescura notable, demostrando su adaptabilidad global. Veremos también los desafíos y técnicas en el cultivo y vinificación de la Viognier, incluyendo la gestión de su tendencia a la oxidación y el equilibrio entre acidez y madurez. ¡Gracias por pertenecer a la familia mas chula del mundo del vino Camaleón! Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Sip Sip Hooray for Rhone wine varieties! Our guests today are a husband and wife winemaking team, working and living in California's Santa Clara Valley. This is a historic winemaking region, dating back to the 1798, but Kim and Todd Engelhardt are adding their own chapter to the story, buying property and planting vineyards on land that, in the late 1880s, was known as Lion Ranch. The Engelhardts went all in on Rhone wine varietals - and their honeymoon in the Rhone Valley sealed the deal. They visited Condrieu - where only Viognier is made - and fell in love with it. But they didn't just buy and drink Viognier - they built a wine business - Lion Ranch Vineyards & Winery - around it. Now, with wines names like Lioness, Lion's Share and Alpha, this winery roars. Todd, an emergency room physician by night, handles organic farming, and the duo is moving into regenerative farming, along with incorporating Baby Doll sheep and bees into their ecosystem. Kim overseas the winery operations, sales and marketing and is the president of the winery association Wineries of Santa Clara Valley. Together they share winemaking duties.  We're delighted that Kim and Todd are taking time to chat with us on the pod. We know you'll be smitten with them, their story, their approach to wine and, of course their wines. 

ECOUTEZ LE 1/4H LYONNAIS Toute l'actualité de ce lundi 31 juillet 2023 LGV Lyon-Turin : des engins de chantier incendiés Le cimetière de Grigny fermé à cause d'un nid de frelons asiatiques Les portiques du pont de Condrieu une nouvelle fois détériorés Trisomie 21 : une épreuve difficile à surmonter pour les familles Rencontre avec deux associations : M21 et Prête-moi Tes Ailes Alice Drisch, fondatrice de M21 Clotilde Jenoudet-Henrion, présidente de Prête-moi Tes Ailes Prolongement du métro B : la ligne à l'arrêt à partir de demain Nuits de Fourvière : Nicolas Sirkis en profite pour récupérer son lézard Football : l'OL perd encore son 3e match de préparation

SAMEDI 27 MAI 2023 Jean-Claude Pujol - Domaine Pujol (Languedoc)  Situé sur la commune de Saint-Frichoux dans l'ouest du Minervois, l'histoire du Domaine Pujol débute en 1880 lorsque l'arrière-grand-père de Jean-Claude, Louis Biscan plante les premiers hectares de vignes. Aujourd'hui, la propriété exploite plus de 100 ha de vignes et produit une belle gamme de vins en Appellation Minervois issus des cépages typiques de la région. François Villard - Domaine François Villard (Vallée du Rhône)   Cuisiner de formation, François s'est passionné pour l'univers du vin à l'âge de 20 ans. Plus de 30 ans après, il exploite aujourd'hui plus de 40 ha de vignes certifiées bio depuis 2022. François produit des vins authentiques reflétant la pureté du terroir de la Vallée du Rhône sur des Appellations prestigieuses de la région telle que Condrieu, Saint-Joseph ou encore Côte Rôtie ….  

ECOUTEZ LE 1/4H LYONNAIS Toute l'actualité de ce jeudi 18 mai 2023 Agression homophobe : l'individu qui avait proféré des insultes relaxé Journée contre l'homophobie : un die-in place de la Comédie Projet de territoire de Lyon : une aide pour la végétalisation Pont de Condrieu : la phase de concertation démarre le 21 juin Le permis de conduire dématérialisé expérimenté dans le Rhône A89 : un hibou grand-duc sauvé après avoir été heurté Yzeron : 5 000 m³ de sédiments déplacés pour éviter les inondations Collectif des Péniches : 83 bateaux logements sur Rhône et Saône Geneviève Brichet est notre invitée LDLC et l'OL vont dissoudre leur équipe de esport Ligue féminine : l'Asvel démarre la finale du mauvais pied Nuits sonores : 20 bougies, 200 artistes tout au long du week-end

Ambre Delorme and her mother, Madeleine, are co-owners of Domaine de la Mordorée in AOC Tavel (Southern Rhône). Domaine de la Mordorée was established in 1986 by Ambre's grandfather, Francis, and father, Christophe with 12 acres. Domaine de la Mordorée now has 143 acres of vineyards throughout the Rhône, including Lirac, Tavel, Châteauneuf-du-Pape, Condrieu, and Côtes-du-Rhône. Domaine de la Mordorée has been certified organic since 2013 and Demeter-certified biodynamic since 2020.The Connected Table is broadcast live Wednesdays at 2PM ET.The Connected Table Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

This episode presents our first ever producer on from the northern Rhône – Aurelien Chirat from Vignobles Chirat. Photo: Aurelien Chirat. Credit: WFNP Located in the steep terraced slopes overlooking the Rhone, in the village of Saint Michel sur Rhône, Vignobles Chirat began in 1925 when Benoit Chirat harvested his first Syrah at the Domaine. In 1948, his son George joined and worked with Benoit until 1970. Viognier was planted on their site in Condrieu in 1980 and the real changes to the domaine happened when, in 1984, Gilbert Chirat took over the domain. Within 6 years of his taking the reins, he stopped all the polyculture on the estate and focused only on Syrah and Viognier.   The family moved from focusing on Condrieu, to the wines of Saint Joseph, and then added Côte Rôtie. Aurelien Chirat joined his father in 2012, after completing his studies and working in New Zealand, Burgundy and the south of France. We welcome Aurelien, who I had the pleasure of meeting and spending a lot of time with last year, at the Domaine, learning, and discovering all sorts of things about the northern Rhone I didn't know.   As always, we discuss, land, winemaking, history, and tradition. For full show notes, join our membership community, Patreon.   Here are the wines we discuss: From Condrieu: Clos Poncin, Les Chays , Sous L'Eglise, Viognier “Or Piste” From St. Joseph: Soliste, La Côte, Syrah “Or Piste “ Côte Rôtie   Photo:  Chirat Condrieu. Credit: WFNP In the US, many of the wines are available in Total Wine because Chirat works with the negociant business of Laurent Delaunay, who has been on the podcast.   _______________________________________________________________ I could not be happier to announce my partnership with Wine Access, once again. This time we have the WFNP/Wine Access Wine Club! Sign up today to get 6 bottles I select once a quarter. Excellent wines that represent classic examples of the wine region from which they hail.   Every box you get from Wine Access is meticulous -- tasting notes with food and wine pairing, serving temperature suggestions, and perfectly stored wine. It's no wonder that Wine Access was rated the best wine club by New York Times Wirecutter and is the official partner and wine provider of The MICHELIN Guide. Go to www.wineaccess.com/normal to sign up for their daily emails and get 10% your first order. Wine Access is a class act -- 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, full show notes, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes  

Matt Walls is a freelance wine expert and an award-winning wine writer and consultant. He is a contributing editor to Decanter, and writes regularly for timatkin.com and Club Oenologique. He is also the author of "Drink Me!" Which won the Fortnum & Mason ‘Best Newcomer' Award, among others, and he wrote an opus on the Rhône Valley, “Wines of the Rhône,”** which is a brilliant book that has everything you want to know about the Rhône.  Buy Matt's Book!** Photo: www.mattwalls.co.uk Matt judges wine competitions, presents amazing master classes, AND he's probably the nicest person in the entire wine industry and fun too, as I learned when I met him in the Rhone in 2022 at an industry event in the Rhône.   Photo:  Credit: Wine For Normal People Here are the show notes: Matt tells us about how meeting a French winemaker with breathtaking passion, and being outstanding at French led him to consider a career in wine.   We discuss the research that went into “Wines of the Rhône,**"the most comprehensive look at every appellation in the Côtes du Rhône and the larger Rhône Valley.     We get into a lot of dorky details about the Rhône that Matt writes about (beautifully and succinctly) in the book. We cover: The complex geological history of the Rhône and all the “ingredients” that make the terroir what it is today The biggest differences between the northern and southern Rhône How climate change needs more attention from Rhône producers and how winegrowing and winemaking practices (trellising, too much destemming, the fashion of “phenolic ripeness”) have augmented the alcohol and “bigness” in many Rhone wines Irrigation and acidification and why each have their positives and negatives The grapes of the region, the diversity of those grapes ,and which will be the winners or losers in climate change We discuss some specifics of the regions: Châteauneuf-du-Pape, specifically why there are so many different styles and why some are $20 and some are $500 Crozes-Hermitage and how to find a good one (hint: Matt's book is how you find a good one**! Matt mentions the town of Gervans as a granite area. Cave de Tain has good quality wines too) We touch on Côte Rôtie, Tavel, and Rhône whites Matt gives us a great tip: IGP Collines Rhodaniennes is for Northern Rhône wines that didn't make the cut into Côte Rôtie, Condrieu or other northern appellations because the vines may be young, regulations are odd, or the harvest was plentiful and they had enough grape to be selective and put only the top grapes into the AOP wines.     To end, Matt tells us the areas he finds are highly underrated (Costieres di Nîmes, Luberon, Ventoux, Duché d'Uzès, Vacqueryas for white are mentioned) and he tells us some great tips to consider when traveling to the Rhône.     Matt's book is a thoughtful and easy to read guide to this magnificent region, so if you want to get great wines from this area, which is packed with outstanding wines, many of them underpriced, his book needs to be on your shelf. I no longer shop for Rhône wines without consulting it.   Plus, he is such an awesome human we should all want to support his work! Buy Matt's Book!** Photo: www.mattwalls.co.uk **This is an affiliate link and I may earn a small commission if you buy through this link   _______________________________________________________________ I could not be happier to announce my partnership with Wine Access, once again. For 2023, I will be working with this outstanding company, which is my go-to source for the best selection of interesting wines you can't find locally. Every box you get from Wine Access is meticulous -- tasting notes with food and wine pairing, serving temperature suggestions, and perfectly stored wine. It's no wonder that Wine Access was rated the best wine club by New York Times Wirecutter and is the official partner and wine provider of The MICHELIN Guide. Go to www.wineaccess.com/normal to sign up for their daily emails and get 10% your first order. Wine Access is a class act -- 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

Le petit garçon dit avoir été harcelé et violé par une camarade de classe l'an dernier à Condrieu, près de Lyon.

This time, Jason's and David's oenological explorations centre upon one small and very special area of France; the 209 hectares around Condrieu, that are home to the legendarily tricky to grow and hard to vinify, Viognier vine. The effort, though, produces a uniquely aromatic wine that has become one of the great gastronomic wines of France. What else, you might ask, pairs so well with that classic Lyonnaise dish, quenelles de brochet? David is obliged to forgo the pike dumplings, however, (which, if they had a pike, they could easily have made, if they only had a perch to go with it), because the only thing in Jason's fridge is Viognier; chilled to just the right temperature to release the honeysuckle, white stone fruit and apricot flavours of this awe-inspiring, yet underappreciated grape. They begin with Patrick Jasmin's, limpid, straw-coloured Collines Rhodaniennes and slip smoothly on to Christine Vernay's sensuous Pied de Samson, before sampling, a true Condrieu from within the appellation itself and Vernay's principle cuvée; Les Terrasses de l'Empire; an intricate, classic Condrieu with a complexity and long finish that belies its single varietal origins. By now, our almost supine samplers are ready for the jewel in the Vernay crown, from the appellation's sweetspot, right in the centre of the town; a Coteau de Vernon, which so dumbfounds David that he can only declare it to be, 'just like Condrieu only more so.' 'On steroids,' adds Jason. Finally, a lightly-chilled Brézème, 'Azalée,' from Domaine Lombard provides a fruit-filled footnote on how Viognier, so fickle with its favours, can very obligingly add a supple freshness to red wine.

Wines: 2021 Lepiga Soave and 2019 Aurélien Chatagnier CondrieuLast week we shared some alternatives to Sauvignon Blanc. Continuing the theme this week, we are tastings varietals suggested for Chardonnay lovers looking to try a different grape.We selected each of these because they are 100% of the grape varietal suggested as excellent alternatives to wine made from the Chardonnay grape. The Lepiga Soave is 100% Garganega and the Aurélien Chatagnier Condrieu is 100% Viognier.You may wonder why the label doesn't say that right on the front? We talk about that, the growing areas of these wines and more as we taste and rate these two wines - check it out!About UsBuy us a Mimosa!Wines To Find Podcast,  Finalist in the 12th Annual TASTE AWARDS  in  four categories. -Best Drink or Beverage Program-Best New Series-Best Single Topic Series-Best Food or Drink PodcastWe have been listed in the Top 50 wine podcasts! https://blog.feedspot.com/wine_podcasts/==============Music from https://filmmusic.io "Night In Venice" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/)

DIMANCHE 26 JUIN 2022 Michel Bettane  Professeur agrégé de lettres classiques, Michel est aussi un grand passionné de vin. En 1997, il décide de vivre de sa passion pour le vin en se formant à l'Académie du Vin à Paris. Riche de cette formation, Michel sillonne depuis plus de 30 ans le vignoble français à la rencontre des producteurs. En 2005, il s'associe à son compère Thierry Desseauve et crée l'entreprise bettane&desseauve avec comme objectif principal de guider les amateurs dans leur découverte du vin. Depuis plus de 17 ans, Michel et Thierry publient le célèbre guide des vins bettane&desseauve, fidèle allié des amateurs et des professionnels du monde du vin, et organisent chaque année à Paris le célèbre salon Grand Tasting. Ajourd'hui, Michel voyage dans le monde entier pour comprendre l'évolution des marchés et en tenir informer le public et les professionnels. Sa pédagogie, son palais et sa très bonne mémoire gustative font de lui l'un des plus grands critiques du vin reconnus au monde.    Philippe Guigal - Domaine Guigal - Ampuis Ce domaine est une véritable histoire de famille car c'est en 1946 qu'Etienne Guigal, le grand-père de Philippe, fonde le domaine Guigal à Ampuis, berceau de l'Appellation Côte-Rôtie. En 1961, les parents de Philippe, Marcel et Bernadette, reprennent l'affaire familiale. Après des études en œnologie, Philippe les rejoint en 1993 et représente aujourd'hui la troisième génération. Après avoir assisté son père pendant 5 ans sur la partie technique, il assure depuis 1997 l'élaboration entière des vins. Philippe confectionne des vins sur des appellations prestigieuses comme Côte-Rôtie, Condrieu ou encore Châteauneuf-du-Pape. C'est un véritable homme de passion qui a à cœur de produire des vins représentant son magnifique terroir tout en respectant l'environnement. Le domaine n'a jamais cessé d'évoluer, notamment avec l'acquisition en 1995 du célèbre Château d'Ampuis. Depuis 2003, Philippe s'est même lancé dans une nouvelle aventure, celle de la tonnellerie artisanale au Château d'Ampuis.   

durée : 00:17:52 - Circuit bleu - Côté saveurs - Situé au bord du Rhône, dominant le port de plaisance et la base de loisirs, l'hôtel Bellevue se trouve à proximité du Parc Régional du Mont Pilat, à 10 Km de Vienne

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

Pour ce 8ème épisode, Charles a sélectionné deux vins : Domaine François Villard Les Contours de Deponcins IGP Collines Rhodaniennes 2020 - Domaine Rimbert Le Mas au Schiste Saint-Chinian 2020

Vandaag hebben we het over de Rhône en werken we van Noord naar Zuid. Al zou je dit niet denken aangezien ons intro werkelijk waar niks prijsgeeft over waar we het nou daadwerkelijk over gaan hebben. Maar hé jullie kennen ons inmiddels al een beetje. We zakken langzaam af Van Côte Rôtie, Condrieu naar Hermitage om maar even wat AOC's te noemen. We komen uiteindelijk uit in de Zuidelijke Rhône waar het gelukkig een stuk warmer is en we dit vaak ook terug proeven in de wijnen. Sorry als we niet alle druiven voor Chateauneuf du Pape hebben genoemd maar wil je hier meer over weten check dat dit blog van Nadien en je bent weer op de hoogte. Oproepjes: - Stuur je wijnen in voor onze Franciacorta podcast in December - Ken jij mousserende Saint-Péray? Deel je tip met ons via podcast@leclubdesvins.nl - Wijnspijs podcast met kerstgerechten, kerst lijkt nog ver weg maar voor je het weet is het al zo ver. Deel je gerechten met ons, of je menu van vorig jaar en wij gaan lekker aan de wijnspijs met jouw gerecht. - Ratafia en pepernoten zijn misschien wel de meest verrassende wijnspijs combinatie van 2021, wil je dit zelf meemaken? We hebben een heel leuk setje voor je gemaakt. Check het hier Drinktips - Le Clos du Caillou Châteauneuf-du-Pape Les Safres Rouge 2019 - Le Clos du Caillou Châteauneuf-du-Pape Le Caillou Le Tradition 2020 - Rémi Niero Condrieu Les Ravines 2019 - Rémi Niero Côte-Rôtie Eminence 2019

Das ist Folge 35, in der das Zapfhuhn eine Rolle spielt, in welcher dem Condrieu ein Loblied gesungen wird und in der Rausch (im Allgemeinen und Besonderen) gefeiert wird.

ECOUTEZ LE QUART D'HEURE LYONNAIS Toute l'actualité de ce mercredi 14 juillet 2021 Fête Nationale : défilé militaire sans véhicules à Bellecour. Les bals annulés, pas le feu d'artifice 450 policiers nationaux et 250 pompiers mobilisés ce soir 112 000 engins pyrotechniques saisie à Vénissieux Des caméras piéton pour les policiers villeurbannais 38 000 rendez-vous pris pour une première injection dans le Rhône Yves Paccalet écrivain, philosophe, naturaliste, il est notre invité Le pont de Condrieu interdit à la circulation du 19 au 30 juillet

Hello, c'est Diolo au micro ! Michel, Michel quel plaisir de parler avec toi.. Oui Monsieur Chapoutier est un délice d'anecdotes, d'enthousiasme, d'émerveillements et de gourmandises. Avec Michel, nous avons parlé dans le désordre de goût du granit, de dictionnaire de l'impossible, de sel grace à la biodynamie, de grand chef et d'omelette, de grand principes et de chaussures bien sûr Petite note avant de se plonger dans l'écoute, la belle chemise de Michel s'est un peu mélangée au micro à quelques moments, c'est un peu embêtant au tout début mais l'écoute est bien plus fluide par la suite. Merci à Felipe Musica d'avoir fait de son mieux pour rendre l'écoute agréable malgé ces défauts ! Ah, les aléas du direct ! Allez, let's talk with Michel Chapoutier !   Les références de l'épisode : Les Vins et Vignerons  : Chateauneuf du Pape 1945 - M.Chapoutier Joseph Phelps  Turley Wine Cellar  Les Livres : Le Dictionnaire de l'impossiblede Didier van Cauwelaert  Les personnalités inspirantes : François Boucher conseiller en viticulture biodynamique Le professeur Montagnier et la "mémoire de l'eau" Le travail de Rudolf Steiner sur la biodynamie André Tchelistcheff 

Pour le 43e épisode du Wine Makers Show, nous avons l'opportunité d'échanger avec Christine Vernay, à la tête du domaine Vernay à Condrieu. Dans cet épisode, elle revient sur son histoire et sur la reprise du domaine alors qu'elle n'y pensait pas du tout. 

We have traveled into the beautiful Anderson valley,and will stop off in Bonneville at the Philo Ridge tasting room. heather is the winemaker and I'm very excited to finllay talk with her. The wines are amazing and the vineyards are a story within themselves. we will check out the website and then open these fine white wines from Philo Ridge vineyards.So let's pop the corks and get started. Fred and Heather took possession of the property in August of 1999. There were already three acres of Cabernet Sauvignon and Merlot planted just below the house. The vineyard was planted in 1976 by the original owner of the property, Vernon Rose of Christine Woods Winery. The property was their original winery as well. There were an additional seven acres of plantable terraced land just yards from the original vineyard. We suddenly found ourselves in the wine business. It was quite thrilling and equally terrifying. Neither of us had ever actually farmed. We had read a great deal and we were well schooled in the wine aspect of the business, but we were lacking in that get-your-hands-in-the-dirt, practical experience. One of the first things we did was ask Norman Kobler to be our vineyard manager. Norman has many years of hands-on knowledge about almost everything to do with putting something in the ground, watching it grow, and making wine. Norman planned and supervised the installation of our Pinot Noir and Pinot Gris vineyards in 2000 and has worked hard to continue our education. We decided to become a bonded winery in 2001 and we released our first vintage in January of 2004: 167 cases of 2001 Syrah and Cabernet Sauvignon. We were very pleased when our first submission – our 2001 Syrah – won a Silver medal in the San Francisco Chronicle competition. Since that time, we have entered a number of competitions with our wines and have done very well, including 90 points and Editor's Choice for the 2006 Pinot Noir in the July 2010 Wine Enthusiast. We also received Editor's Choice for the Gewurztraminer and Pinot Gris in the same edition. Our production is now up to 2200 cases and we continue to ratchet up our production. But we still make each wine by hand in small batches of between 90 to 450 cases each. Our goal is to make great wines that have complexity and exemplify the best their varietals have to offer your palate. Pinot Noir is our primary wine, but we have added Gewurztraminer, Pinot Gris, Chardonnay and Viognier to the mix for white wines with Zinfandel and Vino di Mendocino (our red blend). (Gewürztraminer in German-language areas) is a pink-skinned grape variety that produces some of the world's most distinctive aromatic wines. Its perfumed style is somewhat polarizing; fans adore its intense floral scent and sweet-spice flavors, while detractors lament its low acidity and lack of subtlety. Gewurztraminer's parentage is hard to trace. Modern research suggests that it is the aromatic mutation of Roter Traminer (Savagnin Rose), and therefore part of the ancient Savagnin-Traminer group of grape varieties, which have identical or near-identical DNA profiles. As such it is hard to locate a precise area of origin, though Savagnin is thought to have originated in...this wine is dry and rich,and perfect with spicy food. Viognier is a white-wine grape variety known for producing textural, aromatic wines with pronounced stonefruit flavors; "apricots and steel" are the variety's classic flavor associations. On the nose, Viognier wines can also be very herbal, with aromas of chamomile, lavender, thyme and even a hint of pine. In aged examples and sweeter styles, this potentially overpowering herbal profile is softened by honeyed notes. In the late 1960s ,just 14 hectares (35 acres) of Viognier vines were all that remained in the world, located exclusively in the vineyards of Condrieu and Château-Grillet. Happily, the 1970s saw new life breathed into the near-extinct variety, by the Yalumba winery in... and now it's time to pour another glass of these great wines and enjoy the audio feature.Please click on the link at the bottom,and sit down with us as we enjoy these amazing wines from Philo Ridge Vineyards We will pour you a glass of each wine,and I will head out to the kitchen to start up a few dishes to go with these incredible wines.Cheers! Click here and join us as we enjoy the white wines of Philo ridge Vineyards .

Saved from the brink of extinction just 50 years ago, Viognier (pronounced vee-ohn-yay), is a white grape that's native to the Northern Rhône in France – mainly the areas of Condrieu and Ampuis. The grape produces effusive wines with a strong aromatic character -- peaches, apricots, flowers, herbs, and ginger are common -- and when made well it has a medium body with a touch of acidity and a pleasant bitterness. This week we continue the grape mini-series (maxi series now?) by exploring this comeback kid and the pleasure it can bring when in the right hands.    History Viognier's parentage is a bit ambiguous, but it is related to Mondeuse Blanche, which makes it either a half sibling or grandparent of Syrah (as MC Ice points out, we could definitely make a word problem out of this – it’s a brain twister to think about, but possible!). The grape is also tied to Freisa and may be related to Nebbiolo, both which are native to the Piedmont region of northwestern Italy.     Viognier was once grown pretty widely in the northern Rhône but the combination of the phylloxera outbreak in the mid- and late-19th century, followed by WWI, the Depression, and WWII drove a lot of growers to cities and left vineyards abandoned. By 1965, only about 30 acres (12 hectares) of Viognier vines remained in France, and the variety was nearly extinct.   In the mid-1980s, interest started to grow both in France and from winegrowers in Australia and California. Growing interest lead to more plantings and today the grape is grown in Condrieu, Chateau Grillet, and Côte Rôtie in the Northern Rhône, all over the southern Rhône for blends, the Languedoc in southern France, as well as in North and South America, Australia, New Zealand, South Africa, Israel, Japan, Switzerland, and Spain.   Climate and Vineyard Viognier needs a long, warm growing season to fully ripen, but not so hot it develops excessive levels of sugar before its aromatic notes can develop. Viognier must get ripe to allow flavor to develop and that happens late, often after sugars develop. Viognier is a small thick-skinned berry with good resistance to rot. It does well on acidic, granite soils. Older vines – more than 30 or 50 years old are best for the grape. There are at least two clones of Viognier. The older, original one from Condrieu is highly aromatic and tight clustered. The other is healthier, higher yielding and looks and tastes different according to some. This clone, likely made at the University of Montpellier, is widespread in Australia. Winemaking begins in the vineyard – picking decision is vital: Pick too early and the grape has no flavor, and makes a flat wine. Pick too late the wine is flabby and oily. Must be ripe but not overripe, with lower yields. Although it is likely best to make the wine in stainless or neutral oak with perhaps some skin contact for a few hours before fermenting, the barrel fermentations, malolactic fermentations, and aging on lees can squash the unique flavor and scent of Viognier.   Flavors and Styles Viognier is like peach, apricot, clementine, honeysuckle, chamomile, jasmine, thyme, pine, spice, ginger, crème fraiche, and honey with a full body and can be oily, or sometimes a bit bitter. It is low in acidity. When aged in oak it tastes like vanilla bean and with malolactic fermentation it is creamy and custard-like. It is almost always high in alcohol, with 14.5% ABV being common. The best Viognier from France often doesn’t age, and even loses aromas after a few years in the bottle. Some of the styles from Australia and the US, which have been aged in oak, last a few more years. The grape is often bottled as a single variety but can be blended with Roussanne, Marsanne, and Grenache Blanc. We didn’t mention this in the show, but the wine can be off-dry or even late harvest and sweet. Condrieu and Château-Grillet produce sweet wines in warmer years.   Regions... France Northern Rhône: Viognier is grown as single variety in Rhône appellations Condrieu and Château Grillet on right (west) bank of Rhône River. In Côte Rôtie, winemakers can include up to 20% of Viognier though most growers add no more than 5%. Condrieu Includes seven communes along 14 miles, and makes wines that are usually dry, delicious young, and very aromatic wit structure. The area includes steep hillside vineyards, that face south-southeast to maximize morning sun, not hot evening sun. The soils are granite with a deep sandy topsoil called arzelle. This soil makes the best wine. Yields must be low, and picking must be after the grape has full aromatics. Top producers: Guigal, Rostaing, Delas, Pierre Gaillard, Vernay, Francois Villard Chateau Grillet This appellation is owned by one producer, it is a monopole. It is just 7.6 acres/3.08 ha on granite soil with mica – making the wines higher in acid. Vines are 80+ years old and although the area seems ideal, there have been problems with wine quality. Recently the owner of Château Latour of Bordeaux acquired the monopole; there’s hope for restoration of its former glory.            Côte Rôtie We did a whole podcast on this area, but north of Condrieu is Côte Rôtie, a Syrah appellation that can include up to 20% Viognier in the wine (in reality it’s more like 5%). Viognier helps darken the color of the Syrah in co-pigmentation but it takes up valuable real estate so it’s not used as much as it could be. Other French areas: The southern Rhône, where it is blended, the Languedoc and Ardeche, where it makes serviceable Vins de Pays varietal or blended wines.   Other Europe: Switzerland, Austria, Italy   New World Australia Yalumba was the pioneer producer in South Australia’s Eden Valley in 1979. The Virgilius is their top wine (aged in oak). McLaren Vale, Barossa, Adelaide Hills, Heathcote, Geelong, Central Victoria, and more grow the grape, which is a challenge to growers because it stays flavorless for much of the growing season and then transforms into something delicious – patience is a virtue! One of the best uses for Viognier in Australia is its blends with Shiraz: Clonakilla (Canberra), Yering Station (Yarra), Torbreck (Barossa)   United States California Viognier came in 1980s to California when John Alban (Alban Vineyards in Edna Valley), Josh Jensen of Calera (Central Coast), and Joseph Phelps (Napa), brought it into the United States in small quantities. The plantings and interest grew as a group of producers dedicated to growing Rhône varieties, called the Rhône Rangers, grew in numbers and popularity. Today California has more than 3,000 acres of Viognier. Yields are high compared to France, the wines can often be overblown if grown in too-hot weather but the greatest examples are full-bodied and rich. Top Producers: Tablas Creek, Crux, Qupé, Alban, Calera, Kunde Virginia Viognier is a signature grape of Virginia because the thick skins of the grape work well in the humidity and the diurnals of the mountains mean Viognier can ripen but maintain acidity over a long growing season. The typical VA Viognier has great fruit, slight bitterness, medium body and good acidity. Top producers: Barboursville, King Family, Horton Other US: Oregon, Washington (we mention ABEJA), Texas Around the World: New Zealand, South Africa, South America (Argentina has a lot, Chile some – all young plantings)   Food: The wine is great with dishes that have rosemary, thyme, saffron, and creamy sauces. Expect to spend more than $50 a bottle for good Viognier (we had the 2017 version of the Guigal below. It was US$50).   ___________________________________________________ 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!  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!  I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range).  They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!  Check it out today! www.wineaccess.com/normal 

durée : 00:04:52 - Déjà debout - Bientôt les premiers coups de sécateur dans les vignes de notre invitée Christine Vernay. Les vendanges débutent ce matin chez cette viticultrice à Condrieu, dans le Rhône.

durée : 00:04:52 - Déjà debout - Bientôt les premiers coups de sécateur dans les vignes de notre invitée Christine Vernay. Les vendanges débutent ce matin chez cette viticultrice à Condrieu, dans le Rhône.

durée : 00:04:52 - Déjà debout - Bientôt les premiers coups de sécateur dans les vignes de notre invitée Christine Vernay. Les vendanges débutent ce matin chez cette viticultrice à Condrieu, dans le Rhône.

Département situé en région Auvergne-Rhône-Alpes, l'Ardèche doit beaucoup à l'eau, et tient notamment son nom à la rivière "l'Ardèche", qui traverse le territoire d'ouest en est. C'est ce puissant cours d'eau qui, avec l'érosion, a créé des dénivellations très marquées qui font aujourd'hui les beautés des gorges ardéchoises. C'est également l'eau qui est à l'origine des nombreuses grottes, à l'image de l'incroyable grotte Chauvet. L'Ardèche, c'est aussi ses villages pleins de charme et de caractère. Mais l'Ardèche regorge aussi de nombreuses spécialités. Importée 16ème siècle, c'est ici que la pomme de terre aurait été cultivée pour la première fois en Europe. Impossible de ne pas goutter aux châtaignes et aux marrons. D'ailleurs, de la crème de marrons a vu le jour, et les châtaignes d'Ardèche ont obtenu en 2006 l'AOC. Et pour accompagner avec l'assiette, de nombreux vins, comme le Cornas, le Saint-Joseph ou encore le Condrieu, s'offrent aux papilles des touristes et locaux.

Bonjour bonjour! Comment allez vous mes amis?No episódio de hoje falaremos do norte do Rhône! Região de volume modesto para os padrões franceses, mas com qualidade estelar. A terra natal da amada varietal Syrah. A região onde fica Lyon, a capital francesa da gastronomia, e o ponto de encontro do rio Rhône e do Saône (rio que irriga a Borgonha). No episódio de hoje mencionamos quatro cidades importantes: Lyon – onde a maioria dos vôos chegam, uma das maiores cidades da França Ampuis – o coração do norte do Rhône. A pequena cidade serve como base para explorar o lugar e os produtores locais. Vienne e Valence – as cidades que demarcam o começo e fim da região Cobrimos também as apelações do norte do Rhône: Côte Rôtie e Hermitage são as apelações mais nobres, produzindo tintos emblemáticos baseados em Syrah, vinhos refinados e com imenso potencial de guarda. Condrieu – a casa da varietal Viogner, que produz brancos encorpados e perfeitos para quem é fã dos Chardonnay mais robustos. Pode também ser usada (até 20%) em blends com Syrah na produção de tintos nas demais apelações do norte do Rhône.Cornas – tintos de perfil mais rústico, mas ainda assim complexos e apaixonantes. O melhor custo x benefício da região.Saint-Joseph – Região que cresceu muito em popularidade nos últimos anos, porém requer bastante pesquisa para compra dos vinhos “quentes”, sobretudo depois da expansão territorial que diluiu a qualidade média dos vinhos que saem dali. Crozes-Hermitage – apelação que fica ao redor da colina de Hermitage. Produz vinhos de mesa que em um bom ano e na mão de um bom produtor podem gerar um custo x benefício interessante.O norte do Rhône tem tido muito sorte com as últimas safras. Recomendamos entre as safras recentes: 2009, 2010 (*), 2012, 2013, 2015 (*), e 2016. Os anos de 2017 e 2018 também são promissores.Produtores mencionados (e são muitos!) HermitageJL ChaveDelas FrèresMarc Sorrel Bernard FaurieCôte Rôtie Gangloff Jean Michel Stephan Jean Baptiste Souillard Stephane Ogier St. Joseph JL Chave Jean et Pierre Gonon Hervé SouhautCornas Domaine Courbis Auguste ClapeAlain Voge Thierry Allemand Vincent Paris E os gigantes da região são: Guigal, Chapoutier, e Jaboulet.Uma grande fonte de informação sobre a região é o site http://drinkrhone.com/ de John Livingstone, um dos maiores especialistas quando o assunto é Rhône. Um loja especializada onde vocês podem encontrar excelentes opções da região no brasil: https://www.delacroixvinhos.com.br. Também encontramos rótulos de alguns destes produtores no site da Mistral.Um forte abraço a todos e como sempre mandem suas perguntas para podcastwinenot@gmail.com ou pelo Instagram @podcastwinenot_oficial. Au revoir!

Serge Doré is a fan favorite and he returns to tell us about the place in France where he feels most at home: the Rhône. He's been in wine for decades, since he got his start in his native Quebec, and has been a wine importer and wholesaler out of Chappaqua, New York for almost as long as he's been in wine. To order any of the wines he mentions or those you find on Serge Dore Selections , go to Grapes The Wine Company We've learned about life as an importer and about the business of wine in Bordeaux from Serge, and this time he tells us about the Rhône. If you are unfamiliar with the area, I'd check out the Rhône overview show first. This show goes into detail on regions and Serge regals us with stories of meetings with famous producers, and the spectacular wines they make.    The show notes this week are primarily a list of the many producers Serge mentions in the show.   Big Northern Rhône Names: E. Guigal (king of Côte Rôtie),  Domaine Jean Michel Gerin (Côte Rôtie) M. Chapoutier (king of Hermitage) Domaine Jean-Louis Chave (Hermitage, mainly) Cornas: Domaine August Clape, Domaine Alain Voge (the Cornas appellation is much improved, more elegant) St. Joseph: J.L. Chave, Domaine Chez, Delas, Anthony Paret (also makes excellent Condrieu, a white-only appellation of Viognier) Crozes-Hermitage: Laurent Fayolle, Cave de Tain It's from the southern Rhône but here we also mention a Roussanne wine in this converasation of whites: Château de Beaucastel Châteauneuf Du Pape Blanc Roussanne Vieilles Vignes    One great nugget Serge shares on Condrieu: It's good the year it is released, not after. Also, don't forget Hermitage Blanc -- it's stunning.  Southern Rhône Cotes du Rhone Villages: we discuss Plan de Dieu – and Philippe Cambie Gigondas, Vacqueryas: We discuss Domaine du Pradas, Yves/ElisaCheron   We discuss fewer producers and more about the differences in Cru: Vinsobres: Higher in altitude, cooler climate, more elegant wine Cairanne: Bigger wine, bolder than Vinsobres Châteauneuf-du-Pape, Gigondas, Vacqueryas: Are all bolder styles Others mentioned: Lirac, Rasteau, Beaumes de Venise Serge tells us the trick to getting good Cotes du Rhone: which is buy a brand, not something you’ve never seen unless you know the importer or producer! If you want the Estate Côte du Rhône he imports:  Domaine de Dionysos. Serge tells us the most important thing about the Rhône and maybbe about wine in general these days:  “It depends on who makes the wine and the attention they pay to the wines”      And according to Serge this is getting easier as the younger generation is looking to focus on quality not quantity! Go togo to Grapes The Wine Company to order any of the wines Serge discusses!    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!  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!  I’m so excited to introduce Wine Access to you. Wine Access is a web site that has exclusive wines that overdeliver for the price (of which they have a range).  They offer top quality wines by selecting diverse, interesting, quality bottles you may not have access to at local shops. Wine Access provides extensive tasting notes, stories about the wine and a really cool bottle hanger with pairings, flavor profile, and serving temps. Wines are warehoused in perfect conditions and shipped in temperature safe packs. Satisfaction is guaranteed!  Check it out today! www.wineaccess.com/normal    Thrive Causemetics is a beauty brand with a Bigger Than Beauty™ mission that goes beyond skin deep to empower women everywhere. Thrive Causemetics makes high-performance, vegan, 100% cruelty-free formulas without the use of parabens or sulfates. Their amazing products use skin-loving, performance-driven ingredients that not only highlight your best features but are formulated for all-day wear. For every product you purchase, Thrive Causemetics donates to help women thrive. Start thriving and help women in need today by going to ThriveCausemetics.com/normal and use Code normal for 15% off your first purchase!

From Scotland to Sonoma, Winemaker Steve Law has had quite a journey. Steve Law's love for wine began post-university when he moved from Scotland to France for a job in technology. Exploring various wine regions with his friends on the weekends, he discovered his palate and passion for wine, notably Sauvignon Blanc from Loire Valley, Pinot Noir from Burgundy, Rosé from Provence, and Viognier from Condrieu. However, it was Northern Rhone where he discovered Syrah... and his world changed.

In this big, bonging, New Year edition, Jason introduces David to the Rhône Septentrionale (or Northern Rhône)and the handful of rare and characterful white wines that are teased into existence alongside the ever abundant rows of generic Cotes Du Rhône AOC. While David's head is still spinning with percentages, hectares and Olympic-sized swimming pools (not to mention the vestiges of this year's flu virus), Jason has popped the cork on their first bottle; a fizzy, yet velvety smooth St. Peray from Jean Louis Thiers. It's fit for an emperor and probably was - at least when Napoleon was quaffing it as a cadet in nearby Valence. South East of Valence, Cotes Du Rhone Brézème began with just one hectare in 1962. Though it remains in a kind of classification limbo, this rare blend of Marsanne, Roussanne and Viognier from Julian Montagnon is in a class of its own. Further up North and up budget, Alain Graillot's Crozes Hermitage Blanc might appear under-dressed in its screwcap, but is a bright, beautifully textured, masterful offering from a master wine-maker. Only three bottles in to the podcast, any thoughts that David might have that Jason has peaked too soon are chased away by a half bottle of Georges Vernay's voluptuous, ethereal Condrieu. 'There are many occasions when half is the perfect volume,' Jason insists and David, who has barely resorted to the spittoon since the tasting began, is hardly in a position to disagree. Finally, at Hermitage, we arrive at 'le sommet' of Jason's tour of the Northern Rhone and Jean-Louis Chave's Selection Blanche 2015. 'A wine to contemplate,' says David just as Jason whips out a 2001 domain wine from the same illustrious wine maker - gothic font and all. 'I am indulging you today, David,' he says, pleonasmically.

First of all, let me apologize for the erratic upload schedule this January. There is a lot of stuff going on in my life right now; a struggle with depression, a struggle with finances, and my mother is on her deathbed. I beg pardon for not following my every 2-week schedule as I planned. Now, onto the blog. (If you want to help, please support the Patreon for this podcast!) One of our very first episodes of season one focused on the supposed wonder of Virginia Viognier. As you may remember, neither Gary or I were impressed with the 2016 Horton Viognier and were deeply confused as to why Viognier was supposed to be the state grape of Virginia in the first place.  I told this to my friend Michelle Petree, who asked which one I had imbibed, and she proceeded to be horrified by my selection.  "Don't worry," she said, probably shaking her head sadly, "I'll fix that for you. I know the good ones. The 2017 Viognier from King Family Vineyards is especially great." In return, I promised her my favorite bottle of Viognier from Arizona, the 2016 Rune Viognier, made by James Callahan. (He will be a guest in later episodes in season 2, so stay tuned!)  At some point, one of us (I can't rightly remember who, lots of alcohol was involved...) decided we should drink these two wines side by side with a vintage from Viognier's homeland, Condrieu... and settled on the 2017 De Poncins, from Francois Villard, as a comparison. And so this podcast was born. Viognier, if you are unaware, has made a huge comeback in the last 60 years from near-extinction (in 1965, there were only 30 acres of this grape remaining) to a worldwide sensation, being grown across the world, from Arizona to New Zealand. Most of the Viognier acreage planted in the United States can be found in California, but it is also grown in 15 other states. One of the main reasons for Viognier's fall from grace until the 1960s is due to the fact that this varietal is very difficult to grow, being prone to Powdery Mildew, as well as suffering unpredictable yields from one vintage to the next. However, this grape is increasing in popularity as an attractive alternative to Chardonnay, so I feel we can only expect more Viognier to appear as time goes on. Watch this space! Links: My Patreon: https://www.patreon.com/TheMakeAmericaGrapeAgainPodcast King Family Vineyards: https://kingfamilyvineyards.com/ Rune Winery: https://www.runewines.com/

A podcast interview with Paul Amsellem, a director of one of the finest Condrieu producers in the Rhone valley, Georges Vernay. In the interview we have a chat about the wines they make, the region, and how tough it is to be organic when working on such steep slopes, what holds others back, and the future of chemicals in wine.

Originally published on October 15, 2019. A podcast interview with Paul Amsellem, a director of one of the finest Condrieu producers in the Rhone valley, Georges Vernay. In the interview we have a chat about the wines they make, the region, and how tough it is to be organic when working on such steep slopes, what holds others back, and the future of chemicals in wine. Lots more of this kind of thing at www.sustainablewine.co.uk 

Sur les bords du Rhône, à flanc de coteau, s'étendent les vignobles de la région Viennoise. Côte-Rôtie, Condrieu, et autres appellations se partagent les vignes du territoire, sur lesquelles sont cultivés les cépages de Syrah ou Viognier. Alice Forges vous emmène cette semaine à la rencontre de viticulteurs passionnés... héritiers de familles installées de longue durée ou entrepreneurs enthousiastes, tous amoureux du noble art de la vigne et fiers de leur terroir viennois, riche d'une histoire viticole qui remonte à l'antiquité ! Du domaine des Allobroges à celui de la famille Billon en passant par les vignerons bio de Clusel-Roch, laissez vous emporter dans ce feuilleton, à écouter sans modération. 

Entre Lyon et Valence, les Vignes du Rhone Septentrional s'accrochent sur des pentes escarpées qu'on aperçoit depuis l'autoroute des vacances. Des appellations au Prestige mondial: Cote Rotie, Saint Joseph, Condrieu, Hermitage... Nous abordons la région avec Laurent Fayolle vigneron à Crozes Ermitage et en dégustant sa cuvée Les Pontets, un blanc plein de finesse et d'équilibre.  Puis il est question de la Syrah, cépage star du Rhone Nord, ses origines et ses propriétés, en dégustant un superbe Cote-Rotie du Domaine Chambeyron, cuvée L'Angeline. Profondeur, plénitude, puissance alliée à l'élégance, les superlatifs ne manquent pas pour décrire ce grand vin.  Sur le chemin, on évoque la figure emblématique d'Etienne Guigal "inventeur" du Rhone Nord moderne. Bon Voyage! Host @radiophill Avec  #FlorenceSaragoni @patricedefay1 @foliemericour @TherapyWine  Générique Baxter Dury

Bunu yuvarlamak çok kolay değil, birçok bölgede farklı şaraplar üretiliyor ama en popüler olanları söylersek bu bölgelerin; Champagne - Köpüren şarap Loire Valley - Ağrılıklı olarak Beyaz şarap (Kayda değer kırmızı ve köpüren şarapları vardır) Alsace - Çoğunlukla Beyaz (Kırmızı çok nadiren var) Bourgundy - Kırmızı (%99 Pinot Noir) ve Beyaz (Chardonnay) Bordeaux - Kırmızı ve beyaz şarap üretilir. Kırmızısıyla meşhurdur. Rhone - Kuzeyi neredeyse tamamen kırmızı çok küçük bir bölgesi olan Condrieu’da Viognier üzümünden üretilir. Shiraz’dan üretilen kırmızılarıyla meşhur. Güney Rhone’da çok iyi roze yapan yerler var. Chetauneuf du Pape, Cotes du Rhone gibi kırmızı şarapları ünlü olan bir bölge. Languedoc-Roussillon - Bütün şarapların eşit olarak dağıldığı fakat kırmızının bir adım öne çıktığı bölge. Provence - Roze demek aslında. Dünyanın en ünlü ve en önemli rozeleri bu bölgeden geliyor.

Une heure autour des appellations de partie septentrionale du Rhône : Côtes-Rotie, Condrieu, Saint-Joseph, Crozes-Hermitage et Hermitage, Cornas et Saint Péray. Nos invités : Christelle Betton, vigneronne sur les ères d’appellation Crozes-Hermitage et Hermitage, où elle emmène 6 ha de vignes. Antoine Gerbelle, journaliste, auteur et critique vin à France Inter, créateaur de la Web TV "Tellement Soif" (https://tellementsoif.tv/) -- Une émission préparée et présentée par Louis Michaud, avec la collaboration de Fabrice Tessier, Yann Diologent et Hugo Durand.

When the weather is cold, I often just want to reach for a red. It’s got higher alcohol, is served at a warmer temperature, and it’s great with hearty food.   But I’m here to tell you that there’s this underbelly of whites that few know about that you need to get on right away. They are usually a great price, often as satisfying as a red, and can pair perfectly with rich food (especially spicy food). The common theme is that they feel fuller and softer in your mouth and have good flavor. If you put them in a black glass and you’d swear they were red wines!   In the summer and with summer foods, we all want sippers that are refreshing and bright: Wines that are best colder and have high acidity are best (Sauvignon Blanc, unoaked Chardonnay/Chablis, Albariño or Verdejo from Spain). But as the temps go down, you need a bone-warming white. The three keys to finding one:   Lower acidity and softer, rounder textures, which mean these wines are from warmer, sunnier climates where the grapes get fully ripe and aren't as tart. 13.5% alcohol is probably the minimum you’d want for the right body.   Wines that are better served at 50˚F+ -- not ice cold. You'll need to leave these out of the fridge to warm up.    Fuller flavored wines that have enough umph to stand up to richer foods -- soups and stews, poultry with herbs, pastas with richer sauces.   For me, the genre of grapes and blends that fit the bill are those from Alsace, , the Rhône Valley, and Southern Italy, and places that have similar climates to those areas.    Alsace Whites: Take your pick! Any of the great grapes of Alsace are full, soft, rich, and great for warmer weather.  The Riesling is opulent and almost oily in texture but still dry with peach, apple, pear, and mineral (think of being near a waterfall) notes. The wine has acidity but it's fuller in body than many dry German versions. The Pinot Gris is not so aromatic, but it's spicy -- like coriander or mild ginger -- with smoke, orange, apricot, pear notes and a rich texture. Good stuff and affordable.  I’ve actually had some awesome Pinot Blanc of late. Although it can be insipid and thin, the right producer in the right year makes it fat, round, and pear-like in flavor. Great versions can be had from $18 on up to hundreds of dollars.   Rhône Whites: For Southern Rhône, Costieres di Nîmes Blanc, Côtes de Rhône Blanc, and Châteauneuf-du-Pape blanc are my favorites. The main grapes for these wines vary -- some are Grenache Blanc, some Marsanne, some Viognier, some Roussanne or Picpoul, but good versions share the same character: soft, luxurious textures that roll around in your mouth with enough acidity to keep them from feeling heavy or imbalanced. The flavors will range from peachy to honeyed to herbal, but the textures are consistent so they fit the criteria above. Outstanding versions of Costieres de Nîmes and Côtes de Rhône Blanc can be had for US$15 to $20. I’ve even had some great Picpoul for around $15 that has this same quality.   Châteauneuf-du-Pape will set you back at least $US40, but it’s well worth it, especially with halibut in butter herb sauce (the best pairing I’ve probably ever had!). You'll find similar wines from great producers in Priorat just south of Barcelona, Spain. These wines are often a better value than CdP and have a Grenache Blanc lead (and they are awesome with Spanish tapas!). You can get a great one for around $US25.   Northern Rhône wines are similar but they are more refined and much more expensive! Viognier from Condrieu is soft, and like a bouquet of flowers or bowl of peaches or apricots, and dry but decadent in texture. The white versions of Hermitage, Crozes-Hermitage and Saint-Joseph are made with Marsanne and Roussanne grapes and may be the fullest whites you'll find -- like eating a honey comb, but not sweet, with lots of earthy, waterfall/stream smells and flavors.   Before I go move from the Rhône to Southern Italy, I should point out that California does some great whites with Rhône grapes too. I’ve had some Viognier from Santa Barbara that’s full of fruit flavor but with a touch of acid -- great with food and delicious on its own. Our friends at Tablas Creek in Paso Robles make a few outstanding white Rhône blends in the Rhône style. And one of the tastiest Rhône wines I've had out of Lodi was a Picpoul by Acquiesce Winery -- full, rich, soft, but with enough acidity to keep it from sitting heavy in your mouth. All of these will run you more than $20, not a great value but tasty nonetheless!   And to complete our tour of cold weather whites, on to Southern Italy... The two amazing grapes of Southern Italy -- Fiano and Greco -- make rich, full, soft whites. Another warm, Mediterranean climate, these wines share a lot in common from a texture standpoint with the wines of the southern Rhône, especially. The difference is the flavors. Fiano tastes like honey with tangerine, cardamom, and hazelnut notes and floral notes-- like being outside in a garden where the bees can't get enough of the white flowers (gardenia, jasmine -- that kind of stuff). Greco is soft, but the best version is Greco di Tufo from Campania, and it tastes like pears and almonds with a ton of mineral/chalk note and a good acidity.    Don’t worry, as with all audio blogs, all this info is at winefornormalpeople.com. Bookmark the post, make your shopping list, (maybe even get a black glass to fool your buddies) and drop a comment to let me know what you thought!

Not only do “Old World” (Europe) and the “New World” (everywhere else) have different approaches to making wine, it carries through right to the way they name stuff. This week, Rick and Elizabeth help explain the reason for this and cover some major European wine names and what’s actually in them… All are grapes you know and love, just masquerading as some other name. Here are the show notes: Shout-Outs -Amazing reviews on iTunes, posts on the Facebook page, comments on the blog, and replies on Twitter Main topic: A quick explanation of why Europeans name wines by place… it’s all about the Romans The whites: Chablis, Condrieu, Vouvray, Sancerre and more The reds: Bordeaux, Burgundy, Cote Rotie, Barolo, Rioja, and more And grape of the week: Torrontes - the floral, peachy, yet acidic white of Argentina Please drop a comment on the Wine For Normal People Blog or Facebook Page. Dig the podcast? Please review us on iTunes and we’ll gi [...]