Podcasts about cru beaujolais

Why BASEBALL... Because there are some really funny videos and it's keeping with my summer attitude  Baseball funny videos -  https://www.google.com/search?client=safari&channel=ipad_bm&cs=0&sxsrf=AB5stBgD1zCV_N1nMmN_BE7XXje5CBs7Dg:1689625790652&q=Baseball+funny+videos&sa=X&ved=2ahUKEwi1w7LIypaAAxWQsoQIHZ85DykQpboHKAN6BAgBEAk&biw=834&bih=998&dpr=2#fpstate=ive&vld=cid:51ead53c,vid:UAYs3XczBa4    Kundalini yoga Wayne Dyer- Wonderful video regarding the Art of Empowerment https://youtu.be/r9_RkIRDGp0 Calming music https://www.youtube.com/live/VoJvcT7b-FU?feature=share WINE: Unusual Summer Reds CHILLED I prefer unusual reds for summer and CHILLED @ 55 degrees.   Any European vineyard cellar and the restaurant storeage will be below ground.  The average temperature for the whites and reds are naturally chilled to 55 degrees. Grands Fers Fleurie:  Of the nine Cru Beaujolais, I prefer the Fleurie for summer drinking and summer foods.    $25 rangeThis wine that can stand up to hearty flavors such as southern style BBQ, and fried oysters, macaroni and cheese.  Lambrusco di Nicchia One of the reasons that I loved working in the fine wine industry, is that it is steeped in history.  This Nicchia di Lambrusco di Modena was named after a courtesan, the Countess of  Castiglione, who became a spy, aka, secret agent, for Italy and traveled to Paris for that reason around 1848. It is a sparkling Lambrusco from Cantina di Carafoli in the Emilia-Romagna region in Italy.  Common blending of varietals include Croatina , etc $15 range   My Favorite Things Vahail1956@gmail.com FEAR OF PUBLIC SPEAKING: kick those thoughts to the curb MINICOURSE created by Valerie Hail. Choose one class $57  Six classes $237 Here's a quick video that is the introduction and first lesson. There is a free lesson in the video. People can choose one lesson or six consecutive lessons  http://bit.ly/3Z6R6Cp Masterclass to create your online course by Julie Hood Is your Course idea any good FREE TEST https://imonline.samcart.com/referral/idea/mP9iBKaKULc8ktmx www.chezvalerie.us @valeriehail56   -- 

In what ways do we witness our behavior and how do we become responsible for our actions? Do we hold OURSELVES accountable? Do you visualize an outcome before it happens? Are you controlling your controllables? This and more...come for a chat, stay for a sip!More about Belles Grives Morgon:https://www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwjxncKZ2L3_AhUSgVsKHYSjCKkYABAEGgJ5bQ&ohost=www.google.com&cid=CAESbeD2wQTQm11klx40r3yFXvhIggxKn1QnbSfm_5dVOWW0CSQb_KNoWpWcAIefPcthgP5AITmELg5UEQg04m8Y-xkvmyis9u0kvNOFXL-WC46sm5uTvFz-Jw6haOoo_QyWFxlvTTH7nTZqeJcyLIc&sig=AOD64_2rugzd6ImzWiuLnGTs6qMsW0RvgQ&q&adurl&ved=2ahUKEwjP2biZ2L3_AhUdkIkEHYQSBhYQ0Qx6BAgKEAE&nis=2Find Christine D'Angelo:Instagram: @christine_dangelo_ Facebook: @Christine Casiero D'AngeloSet yourself up with Christine D"Angelo as a COACH on the 1st Phorm App!  https://www.1stphorm.app/StineD***JOIN Christine's Facebook Page "Team Shine Fitness": https://www.facebook.com/groups/teamstinefitness/Find Susan Pajak:Instagram: @winegirlgonewildFacebook: @Susan PajakTwitter: @spajakPersonal Blog: winegirlgonewild.comhttps://winegirlgonewild.comCome for a chat, stay for a sip, and leave us a comment!You can also send us a note, and let us know what you think!   workoutsandwinepodcast@gmail.com

Do you have Transferable Skills?  Why would it be important to have “ transferable skills”. And what are such skills? Every company, business and yourself need skill sets: One's ability to sell products, a marketing maven, digital and otherwise, expert with business applications; Excel,Google Docs  Of course , public speaking! ( skills that DON'T add value: procrastination, gossip, inflexible)   Kundalini Yoga and Meditation  Children's yoga virtual class HARIPRAKAASH https://youtu.be/lwOTuCfTTT0Made in Meditation virtual classes https://youtu.be/7Kf-f0SPcM0  am linking a colleagues podcast here for you  “ burned out business moms who also do homeschooling  https://podcasts.apple.com/us/podcast/how-do-i-know-if-im-burned-out/id1619365155?i=100058640709 Wine. It's the HOLIDAYS.   Thanksgiving wines begin the holiday celebrations  Please Check out non alcoholic choices also .  To begin any celebration, bubbles are always appropriate. New York Hard Ciders and Thanksgiving wines NY is the only choice, in my opinion, and the best producers of Hard ciders.  Angry Orchard is the most popular NY hard cider and the most widely distributed.  Ryan Burk is the Cider Master.  He treats cider making as though he was making a fine wine, in that he discusses, native, wild yeasts, terroir and fermentation. They use predominantly New York State apples, Baldwin, Rome and Rhode Island green apples that are grown in New York.  Once they are picked in September, October, they sort by hand,  on a conveyer belt.  They toss out the bad apples and then run the apples through a shower. Next the apples get a good soaking to remove dirt, stones and stems.  Lastly a final wash before they go to the “ mashing process.”  This produces the juice sans pumice.  Ryan talks about native and wild yeasts which occur naturally on the apple skins and leaves. This produces specific terroir ( my kind of language).  The fermentation takes place in used barrels which are neutral, meaning no oak flavor, is imparted to the cider blend. The ciders are usually filtered. Ryan mentions that they experiment with wine yeasts also.  Great video on the entire process.  https://youtu.be/iIriESwXy2c The top ciders in my opinion are: https://www.angryorchard.com/, http://www.aaronburrcider.com/, http://www.badseedhardcider.com/ Our American fare is quite heavy.  Therefore you want wines that will cut through the fatThanksgiving wines are the hot topic of course.  Many people choose Pinot Noir or another red.  These are actually not good choices because our American holiday fare is very rich.  We actually want wines that cut the fat and richness of our Thanksgiving feast. Therefore a full bodied white wine such as Chardonnay,  only slightly oaked, preferably unoaked  is better. Sauvignon Blanc is also a perfect choice. If you want to choose domestic wines, I suggest: ZD WINES Napa: Chardonnay is stunning.  They produce a very crisp Sauvignon Blanc. They make a very substantial Pinot Noir and they are famous for their Cabernet. www.ZDWines.com. Robert SINSKEY also Napa is famous for his Pinot Noir. However, choose the Pinot Blanc and the Abraxas ( white varietals blend) and definitely the Vin Gris of Pinot Noir, which is  a Rose'.   Yes Rose's are really the exciting wines for Thanksgiving.  www.Robert SINSKEY.com all organic vines.  I prefer the European style wines however, for Thanksgiving. Therefore I would choose an AOC Chablis, a chenin Blanc from Loire, a Sancerre also.  You might venture into Cru Beaujolais for the reds.  Serve these gamay varietal wines slightly chilled.  Contact vahail1956@gmail.com for prices and where to purchase. www.chezvalerie.us @valeriehail

Co-Host Al Spoler has a passionate love affair with Beaujolais which he says is such a likeable wine.  But these days, he finds himself gravitating to the higher end which is known as the Cru Beaujolais. And co-host Hugh Sisson says these red wines are actually terrific value these days.See omnystudio.com/listener for privacy information.

In this episode we learn about Cru Beaujolais and Chateau des Jacques.  Experience the Gamay grape in all its glory, as it shows incredible levels of complexity and ageability when produced from the famed, superior villages of the Cru Beaujolais.  Learn about the most premium and pioneering producer there: Chateau des Jacques.

This is the weekly newspaper column.Cru Beaujolais 3-2-2022Beaujolais is a lovely French region sandwiched between Burgundy and Lyon. Last century, it was known for its kitschy, flash-in-the-pan plonk—Beaujolais nouveau. Today, it is known for being the next big thing in quality wine. Such are vino's vicissitudes.Virtually all the 44,000 acres of Beaujolais vineyards are planted in gamay grapes. Gamay is a cross between pinot noir and gouais blanc, a progenitor of many varieties, including chardonnay. Gamay ripens two weeks earlier than pinot noir and is very vigorous. Those traits caused trouble in Burgundy. In 1395, the Duke of Burgundy Philippe the Bold outlawed gamay because it was a “very bad and disloyal plant.”Gamay growers moved south into Beaujolais where authorities were less supercilious and welcomed folks who could produce large quantities of light bodied, fruity wines.Gamay grapesGamay vines focus on making grapes rather than deepening roots, which means when stressed by lack of water gamay produces wines with high acidity. Acidity is a reason Beaujolis is the darling of food-pairing sommeliers. To tone down acidity, many Beaujolais wines are made using carbonic maceration where grapes ferment in a carbon dioxide-rich environment before crushing. Much of the juice ferments inside the grape.The result is a very fruit-forward wine with low tannins that is easy to drink soon after it is made. That spawned the Beaujolais nouveau craze at the end of the 20th century. Beaujolais nouveau can be sold just six weeks after harvest—officially beginning on the third Thursday of November.Georges Duboeuf Beaujolais NoveauThat marketing shenanigan clicked in the U.S. since it coincided with Thanksgiving. No hoity-toity hostess could pass up Beaujolais boasting at her dinner. In fact, minutes after release, some cases of Beaujolais nouveau were loaded on the Concorde to be whisked at supersonic speed to inflate the egos of New York City parvenus.Of course this went the way of all fads. Growers over-produced. Consumers recoiled. In 2001, more than 1.1 million cases of Beaujolais—most of it nouveau—had to be destroyed. Scandals blossomed—it is very hard for the French to pass up a good scandal. Beaujolais bombed.Give the French credit. They assessed and pivoted from quantity to quality. Today, Cru Beaujolais is in demand as an up-market, food-friendly wine any time of the year, not just Thanksgiving. And so it goes.Last round: What do you call a fake noodle? An impasta. Pair with red wine.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: gusclemensonwine.comFacebook: Gus Clemens on Wine facebook.com/GusClemensOnWine/posts/Twitter: @gusclemens This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

In this show this week we talk to Christophe about the 12 appellations of Beaujolais with a focus on the 10 Cru Beaujolais, the highest category of classification in the region.

Rusty Eddy and Tim McDonald are back on California Wine Country with Steve Jaxon and Dan Berger today. Harry Duke is also in the studio today. The last time they were on this show and podcast was this episode of November 1, 2017, which was all about cool climate wines. Rusty Eddy and Tim McDonald run Wine Spoken Here/Rogue Strategies, a public relations firm that specialized in the wine industry. Rusty and Tim will taste five wines with Steve, Harry and Dan, from wineries that they work with. Rusty and Tim are partners in Wine and Spirits Spoken Here/Rogue Strategies. Both are wine industry PR veterans. Through their agency, they consult with clients about their marketing efforts and reputation building. They have been in business for 13 years. They have brought some wines from their clients in Russian River Valley, Santa Barbara, Washington and Napa Valley. Rusty is based in Redwood City and Tim is in Napa. Tim founded Wine Spoken Here and Rogue Strategies is the company that Rusty Eddy founded, also to do marketing and PR. Rusty grew up in Davis and attended UC Davis but did not major in wine. His brother Tom Eddy is a winemaker who produces great Cabernet at Tom Eddy Winery in Calistoga. Click the logo to visit our sponsor Bottle Barn online. Dan Berger has brought in a cellar wine that is called The Lane, a Chardonnay from Adelaide Hills in Australia. He got it as a sample bottle 15 years ago and has been in the cellar ever since. Rusty sent it to him, and it is a 2005. It was imported by Rusty's brother Tom. Adelaide Hills is a great location for whites, Sauvignon Blanc and Chardonnay. The fact that it was in a 55-degree (F) cellar helped it preserve its color, and the screw cap also helped. They all agree a cork would have killed it. Dan Berger says it's a good idea to visit the Adelaide Hills now, before it gets filled with new homes. There are also great restaurants in the wineries. Laeticia Sparkling Wine First they pour a sparkling wine from Laeticia Vineyard and Winery. It is made in Santa Barbara. Dan Berger says the flavors in the sparkling wines from Santa Barbara and San Luis Obispo are particularly Californian, strawberry, raspberry, pink without being dark salmon color. It's 35% Pinot, 65% Chardonnay. It sells for $25 and matches the quality of more expensive bottles. The winery is in the Arroyo Grande Valley which is located south of San Luis Obispo in central California. Harry Duke says that it is very good and much richer than a normal champagne. Qupé 2019 Chardonnay Qupé Winery is located in the Central Coast of California near Santa Barbara and its winemaker, Bob Lindquist, was on CWC in this episode from August 2, 2017. The word Qupé means "poppy" in the Chumash language. Bottle Barn has it. Be Human 2020 Rosé of Cabernet Sauvignon Next they taste a 2020 Rosé of Cabernet Sauvignon from a brand called Be Human Wines. This comes from the Horse Heaven Hills, in Columbia Valley. Dan Berger says this is a great area for wine, with terrible soils, which is great for Cabernet. It is priced at $16-$18. This is their first vintage, it's a new winery. It sold a lot at Whole Foods in the northwest. Raeburn 2020 Russian River Pinot Noir They also taste a 2020 Russian River Pinot Noir from Raeburn Winery. It is their 4th vintage, a freshly released 2020. The flavors are gorgeous, it's a classic example of Russian River Pinot Noir. It's elegant with beautiful raspberry fruit, priced at $24.99. Dan Berger says that Bottle Barn has great Cru Beaujolais that are a great value, compared to Beaujolais Nouveau, which can be disappointing (especially far away from France, because the best product never leaves the country –Ed.). 2019 Experience Napa Valley Cabernet Some of these wines are holiday meal suggestions, so they may go well with the traditional Thanksgiving Day menu, especially with turkey. But for those who prefer other fare, Rusty and Tim have brought in a 2019 Experience Napa Valley Caber...

Rusty Eddy and Tim McDonald are back on California Wine Country with Steve Jaxon and Dan Berger today. Harry Duke is also in the studio today. The last time they were on this show and podcast was this episode of November 1, 2017, which was all about cool climate wines. Rusty Eddy and Tim McDonald run Wine Spoken Here/Rogue Strategies, a public relations firm that specialized in the wine industry. Rusty and Tim will taste five wines with Steve, Harry and Dan, from wineries that they work with. Rusty and Tim are partners in Wine and Spirits Spoken Here/Rogue Strategies. Both are wine industry PR veterans. Through their agency, they consult with clients about their marketing efforts and reputation building. They have been in business for 13 years. They have brought some wines from their clients in Russian River Valley, Santa Barbara, Washington and Napa Valley. Rusty is based in Redwood City and Tim is in Napa. Tim founded Wine Spoken Here and Rogue Strategies is the company that Rusty Eddy founded, also to do marketing and PR. Rusty grew up in Davis and attended UC Davis but did not major in wine. His brother Tom Eddy is a winemaker who produces great Cabernet at Tom Eddy Winery in Calistoga. Dan Berger has brought in a cellar wine that is called The Lane, a Chardonnay from Adelaide Hills in Australia. He got it as a sample bottle 15 years ago and has been in the cellar ever since. Rusty sent it to him, and it is a 2005. It was imported by Rusty's brother Tom. Adelaide Hills is a great location for whites, Sauvignon Blanc and Chardonnay. The fact that it was in a 55-degree (F) cellar helped it preserve its color, and the screw cap also helped. They all agree a cork would have killed it. Dan Berger says it's a good idea to visit the Adelaide Hills now, before it gets filled with new homes. There are also great restaurants in the wineries. Laeticia Sparkling Wine First they pour a sparkling wine from Laeticia Vineyard and Winery. It is made in Santa Barbara. Dan Berger says the flavors in the sparkling wines from Santa Barbara and San Luis Obispo are particularly Californian, strawberry, raspberry, pink without being dark salmon color. It's 35% Pinot, 65% Chardonnay. It sells for $25 and matches the quality of more expensive bottles. The winery is in the Arroyo Grande Valley which is located south of San Luis Obispo in central California. Harry Duke says that it is very good and much richer than a normal champagne. Qupé 2019 Chardonnay Qupé Winery is located in the Central Coast of California near Santa Barbara and its winemaker, Bob Lindquist, was on CWC in this episode from August 2, 2017. The word Qupé means "poppy" in the Chumash language. Bottle Barn has it. Be Human 2020 Rosé of Cabernet Sauvignon Next they taste a 2020 Rosé of Cabernet Sauvignon from a brand called Be Human Wines. This comes from the Horse Heaven Hills, in Columbia Valley. Dan Berger says this is a great area for wine, with terrible soils, which is great for Cabernet. It is priced at $16-$18. This is their first vintage, it's a new winery. It sold a lot at Whole Foods in the northwest. Raeburn 2020 Russian River Pinot Noir They also taste a 2020 Russian River Pinot Noir from Raeburn Winery. It is their 4th vintage, a freshly released 2020. The flavors are gorgeous, it's a classic example of Russian River Pinot Noir. It's elegant with beautiful raspberry fruit, priced at $24.99. Dan Berger says that Bottle Barn has great Cru Beaujolais that are a great value, compared to Beaujolais Nouveau, which can be disappointing (especially far away from France, because the best product never leaves the country –Ed.). 2019 Experience Napa Valley Cabernet Some of these wines are holiday meal suggestions, so they may go well with the traditional Thanksgiving Day menu, especially with turkey. But for those who prefer other fare, Rusty and Tim have brought in a 2019 Experience Napa Valley Cabernet Sauvignon. It is the third vintage of this.

  www.chezvalerie.us Open Your Gifts - Price Pritchett tells us and what are your gifts?  Your talents and as Mary Morrissey, Bob Proctor and Price Pritchett instruct us - your Higher Faculties are also Gifts. www.protchettnet.com  Your imagination is essential to discovering your talents. Tyler Perry shares with us his use of imagination in this video https://youtu.be/6kCIyph2ANU Simone Biles, our four time Olympic gold medal winner, is a world champion gymnast   She unfortunately, also had an abusive gymnast coach. Here's her video https://youtu.be/K4b9KsrXAD8 Never let your present day circumstances stop your DREAMS is what both achievers teach us. Kundalini yoga teaches us to let go.  When you let go, the past stays behind you. Even more important is to forgive.  That's a quantum leap. www.hariprakaash.com my virtual yoga teacher. Wine- CHILLED red wines are on the menu now: Cru Beaujolais; Saint Amour and Brouilly, Lambrusco and homemade sangria. Mary Morrissey 8 Spiritual Secrets to More Abundance  EVERGREEN MASTER CLASS 8 spiritual secrets to multiplying your Abundance http://lifemasteryinstitute.com/go/aff.php?p=vahail&w=8SS_EVG_AMC-EM  

Adam speaks with Romain Teyteau, export director for the acclaimed Beaujolais négociant Georges Deboeuf, about how Beaujolais Nouveau and Cru Beaujolais have both become such popular wines in America, and what the future looks like for the region. Please send any requests or suggestions for future Conversations to podcast@vinepair.com. Thanks for listening, and be well. See acast.com/privacy for privacy and opt-out information.

Is it possible it’s already here? It seems only yesterday that Shelley and Phil were recording episodes from their deck during the warm Summer days. Now, a Winter storm watch is in effect and Beaujolais Nouveau Day is nearly upon us! Next Thursday IS Beaujolais Nouveau Day, although there was no Nouveau to be found so Shelley and Phil taste through a Louis Jadot Beaujolais Villages and a Chateau de Poncie Le Pre Roi Fleurie which is a Cru Beaujolais. #ItsWineTime! Bring on Thanksgiving!Wines tasted: 1 - 2018 Louis Jadot Beaujolais Villages $14 at Fred Meyer (CDA)https://lovejadot.com/beaujolais-villages/2 - 2016 Chateau de Poncie Le Pre Roi Fleurie $25 at The Culinary Stone (CDA)https://www.wine.com/product/chateau-de-poncie-le-pre-roi-fleurie-2016/516373#A special thanks to our sponsors:Social Media Summit Coeur d’Alene. Visit https://www.smwcda.com for more information on the Pacific Northwests longest running social media conference, presented by The Social Media Web, and the Social Media Summit Inner Circle. The Culinary Stone. Looking for that special bottle of wine or a wine club that really over delivers, visit https://culinarystone.com or call them at 208-277-4116.Other wines we had this week: Clearwater Canyon Coco’s Reserve Umiker Vineyard Estate Chardonnay, Blacks Stallion Malbec, Black Girl Magic Rose’ and 2016 Canoe Ridge Reserve MerlotMentions: JoAnne FunchPlease visit us at https://winetimefridays.com, and find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets) and Instagram (@WineTimeFridays).

I visited Thibault Liger-Belair in the beautiful ‘’Les Saint Georges’’ Vineyard and in the cellar of his new winery on the edge of Nuits-St-Georges, in December 2019. We discussed Biodynamic viticulture in Burgundy, his decision to abandon Paris at an early age and move back to his ancestral vineyards of Bourgogne. His mission, to give Nuits-St-Georges its first Grand Cru vineyard, changing the status of the Premier cru vineyard Les St Georges. Explaining that the name of the village (Nuits) was changed in the 19th century to bare the name of its best terroir (Saint-Georges). Thibault was keen to tell me about his love to Cru Beaujolais and working with Gamay (some vines there are 110 years old) and vinifying it in Nuits-St-George with the utmost respect to the individual plot.

Beaujolais is like everybody's favorite buddy: approachable, rewarding, informal and so very versatile. The "Cru" Beaujolais are among the best.

The StoryThe Raisins Gaulois Beaujolais 2018 is a Gamay wine from Marcel Lapierre sourced from vineyards in the Morgon area of Beaujolais in France. The name "Raisins Gaulois" simply translates to French Grapes and from there we will begin our story. Marcel Lapierre is one of the icons of Beaujolais, pioneered a return to the old ways of producing wine, organic farming in the vineyards, native, natural yeasts for fermentation, no added sulfur dioxide, and not filtering the wine at bottling. Marcel has passed on and his son Mathieu is continuing his father's legacy (they are adding biodynamic farming techniques).  If you notice the label, and the label is something that does get your attention, the wine is designated as Vin de France or Table Wine, which is the lowest French wine classification. It is Table Wine, not because of quality issues, but this is a Beaujolais that does not conform to Cru or AOC rules and regulations.The Gamay grapes are sourced from organic Cru vineyards near the town of Morgon, along with a small number of grapes from AOC vineyards. The vines average about 15 years old, which is young for Marcel Lapierre, their top Beaujolais wines feature vines 60 years old and up. The Raisins Gaulois is a young, affordable wine, but has impeccable sourcing of grapes. The front label features a cartoon of a man squeezing a bunch of red grapes and wine pours from the grapes to his open mouth. The winemaking is not quite that simple, but the winemaking process is intended not to get in the way of the quality grapes. This is a wine that is not exactly Beaujolais Nouveau and isn't AOC Beaujolais either, hence the Vin De France designation. It was aged for 4 months and is intended to be as drinkable as Nouveau, but with the quality of grapes of Cru Beaujolais. The alcohol content is 12.5%.The Tasting NotesThe color is a see-thru black cherry red. The nose is subtle, a little cherry, herbs, some minerality, soft spice, a hint of jammy strawberry, and black pepper. This is a Gamay with an engaging mouth-feel, solid balanced acidity, and rich fruit flavors. It tastes of blackberry with a herbal edge, spice, black cherry, pepper. The mid-palate offers a salty sensation, minerality, a hint of tart cranberry, and a late blast of sweet raspberry. This is a very French wine, every component is of equal value and importance. The finish is soft and very long.The Summary The Raisins Gaulois is a wine made with the old techniques, but with modern equipment and ideas. A very tasty and affordable wine featuring some of the best quality grapes Beaujolais has to offer. This is a wine that grows on you, at first sip you are thinking, "I don't know about this". By The 3rd sip, you can't get enough. 

A deep dive into my favorite grape varietal: Gamay, from my favorite place it's grown: Beaujolais and it just happens to be the perfect wine to serve at my favorite holiday: Thanksgiving!!! get to know the Cru Beaujolais, what that means, how to shop for them and why to avoid Beaujolais Nouveau.    Build your free wedding website on Zola and get $50 toward your registry. Go to ZOLA.com/wineface and get started today!   Produced by Dear Media. 

Former chef Erik Segelbaum was recently named 2019 Sommelier of the Year by Food and Wine Magazine. He shares what wines blow his mind, and the mistakes restaurants make when pairing food and wine. Also, what does it take to make the world's wealthiest wine consumers happy? Erik has some experience with that as a sommelier on a luxury cruise for wine lovers. Wines sampled in this episode: 2016 Stephane Aviron Julienas Vieilles Vignes (Gamay), Cru Beaujolais, France 2017 Pecchenino San Luigi Dogliani Dolcetto, Piedmont, Italy This episode is hosted by Scott Greenberg and produced by Sarah Beth Hensley. Music for this episode is “Wishful Thinking” by Dan Lebowitz available in the YouTube Audio Library.

Scott’s birthday brings the Wine Warriors through 4 of the 10 CRU’s of Beaujolais. Highlighting the impacts of terroir as they go, the crew finds what is so unique about all of the CRU’s.  Wines Reviewed on the show: Pascal Aufranc - 2016 - Chenas - En Remont Jean-Paul Brun - 2017 - Terres Dorees - Cote De Brouilly  Robert Debuisson - 2015 - Moulin-A-Vent Louis Claude Desvignes - 2017 - Morgon Visit www.trywinc.com/winewars for free shipping and $20 off of your first order from WINC. Use the promo code WineWars at checkout. Visit www.audibletrial.com/winewars for a free audiobook and 30-day free trial of Audible.  Shop on amazon and help support the show. Visit us on all the social medias! Twitter - Facebook - Instagram - Vivino

The Story The Domaine de la Prébende Beaujolais 2017 is a AOP Beaujolais Villages designated Gamay Red wine. The actual name of this bottling is the Anna Asmaquer Beaujolais Villages 2017, but you will only find this in small print on the back label. Anna is the Great Grandmother of the winemaker, Ghislaine Dupeuble, of Domaine Dupeuble of Beaujolais. The Domaine de la Prébende Beaujolais is from the Kermit Lynch Wine Collection. Kermit Lynch is a very well-respected wine importer and one of the things to remember about import wine is "follow the importer". If you find a wine from that importer that you love there is a good chance you will find others in their collection that speak to you. The Domaine Prébende Beaujolais is a cuvee, not because it is a blend of different grapes, it's 100% Gamay. But because it is a blend of vineyards, the grapes come from 89 year old vines, 79 year old vines, and 39 year old vines. If this were a California wine there would be "old vines" written in large letters on the label, but that is not how they do things in France. This Beaujolais is produced the traditional way, natural yeasts, no added sugar and the wine is unfiltered, meaning there may be some grape sediment in your glass. There are records of Gamay being grown in this region since the 1300s. Beaujolais has a couple of categories to keep in mind. The first is wines simply called Beaujolais, these are wines produced from villages (about 100) thru-out the region. The next category is Beaujolais Villages, these wines are produced from grapes grown near 38 designated villages. And finally the top category, Beaujolais Cru, which are sourced from a vineyard near one of 10 villages. The Domaine Prébende is a Villages wine, but that does not mean the grapes came from all 38 villages, it looks like no more than 3. If a Villages wine comes from grapes grown near only 1 village, they can put the village name on the label. So, you have one grape, Gamay, and only a hand full of classifications to figure out. That makes Beaujolais one of the easier growing areas to get a handle on. The Gamay grape will remind you of Pinot Noir. Beaujolais is located on the southern side of Burgundy, the top Pinot Noir and Chardonnay growing district in the world. Champagne is on the north side of Burgundy, they use Pinot Noir and Chardonnay, too. Since Burgundian wines and Champagne are seen as Premium growing regions, Beaujolais and Gamay wines are comparatively under the radar and far more affordable. I found this wine for $12.99 and excellent Beaujolais wines are available for under $25. The Cru Beaujolais tend to be age worthy wines and can get pricey, but the rest are relative bargains. Tasting Notes The color is garnet with black highlights. The nose is ripe red berries and a savory note, a touch of spice, a little pepper, with a light floral edge. The Domaine Prébende Beaujolais has an interesting mix of New World fruit and Old World structure. Yes, it is fruit-forward, but it is still very French. It tastes of tart cherry, a touch of herbs, a slap of black pepper, plums and spice. There is a nice "edge" to this Gamay, that you rarely encounter in $12.99 American wines. This is a versatile food wine, there is enough structure to do well this roasts and grilled meats and would do equally well with Easter ham. This is a wine where the acidity engages your palate, while the finish isn't particularly strong, it doesn't fade. The Summary * When buying European wines follow the Importer. They tend to have "house styles", if you like one there is a good chance you will like others. The actual name of this wine is in small print on the back label. Kermit Lynch's name is on the front label on top.

Aries is usually the first sign of the Zodiac, so it's probably where we should have started. So, we'd like to apologize to the impatient rams among us. You had to wait to learn your grape pairing till the very end of our series "Grapes of the Zodiac." But, Julie says we saved the best for last because the Gamay grape and the Cru Beaujolais made from it are "her jam." In this episode Gina and Julie try four of the ten crus: a Fleurie from Anne Sophie Dubois, A Brouilly and a Morgon from Georges Descombes, And a cleverly named Chenas (Big Trouble in Little Chenas- a riff on a Kurt Russell classic) from Julien Guillot whose Beaulolais project is hard to find in the way of a web site- however if you'd like to learn more about his loftier Burgundian domaine, Vignes Du Maynes, click here. 

(This episode of CWC was first heard on March 29, 2017. There is no new show this week due to NBA games on KSRO. We're back with a new show next week.) Eileen Crane, the CEO, founding builder and winemaker from Domaine Carneros joins Steve Jaxon, Dan Berger and Tom Simoneau. Today Eileen Crane tells about being hired thirty years ago to build and open Domaine Carneros and how it became one of the most famous and important wineries in the world. Right away they are tasting a brand new Beaujolais that Dan brought in. It is the top of the line Cru Beaujolais and the first one Dan has tasted this year. The 2015s were fabulous, and the early word is that this year’s vintage may be the best ever in the history of Beaujolais. This was a warm year. The grapes are 100% Gamay grown in granitic soil, which stays warm at night time from the day time heat, so they don’t lose acidity and they have to pick it as early as they can. Steve finds that by the third sip it is great. Dan and Tom say it would go well with pizza. Steve introduces Eileen Crane, President and winemaker at Domaine Carneros. First, Steve takes a call from Paul in Petaluma who has kept a bottle of Domaine Carneros for 20 years and called to tell the story. In 1998 his family took him to tour Carneros winery on Father’s Day. His family bought a bottle of 1993 sparkling wine which he took back to Minnesota. He moved to Petaluma in 2011 and opened it on his birthday in 2014, when the wine was 22 years old. It was great, he says. Eileen says that the ’93 was the second vintage of the “Le Rêve” and says that if her wines are kept away from direct sunlight they can last for 30 or 40 years. They open a Pompadour Rosé. In the main foyer at Domaine Carneros, there is a picture of Madame Pompadour, who is famous for saying, “Champagne is the only wine that a woman can drink and remain beautiful.” As always, Steve asks for the history and Eileen tells about Claude Taittinger who said, he doesn’t care how the name is pronounced as long as you reach for the bottle. In his early 20s, in the 1950s, he came through Sonoma and Napa and when he returned to France he told his partners that he would like to own a property in California so they eventually bought into Carneros. Eileen Crane was hired to open Domaine Carneros, in 1987, which opened its doors in 1989. When they opened they had so much caviar that they were eating it for lunch for weeks. They had fireworks, which scared the neighboring cattle. The cattlemen protested and she replied that they had posted the notices that they were required to post, but a cattleman told her that the cows don’t read. So they have never had fireworks again after that. As a child, she would share the wine with her family’s Sunday dinners and one day, her father opened a bottle of Champagne, which she was allowed to taste. Thus began her lifelong fascination with Champagne. A friend had a book called The Art of Winemaking that came from UC Davis, so she called the university and was on her way to taking classes. She had a science background so she had a head start and took five classes there. Since she had also been to the culinary institute, she was hired as a pastry chef until the winery chemist offered her to work in the lab. Eileen Crane also worked at Gloria Ferrer. Since Spring is coming she moves into drinking rosés, which she brought to the studio for tasting. Eileen explains how rosé is made and how the wine they’re tasting has a soft peach color. Next they taste a Pinot Noir, which is a small part of their production. It is easier to be known for Sparkling wines than for Pinot Noir because there are fewer wineries making it. They taste their Ultra-Brut which is only available at the winery. But their classic brut is available in Santa Rosa at Bottle Barn, as is the rosé tasted earlier. Steve asks Eileen for directions and she says to follow the Carneros Highway east from the town of Sonoma.

In this show this week we talk to Christophe about the 12 appellations of Beaujolais with a focus on the 10 Cru Beaujolais, the highest category of classification in the region.

Meet Charles Rambeau, Export Manager for Beaujolais wine consortium and talk and taste the great wines of Cru Beaujolais.

It’s true that Cru Beaujolais and Beaujolais Nouveau share a common parentage: As with humans and apes, some people believe there’s a difference between the two. Cru Beaujolais, from ten superior growing regions just south of Burgundy, can be some of the most complex and glorious red wines in the world. Beaujolais Nouveau comes out in November, costs ten bucks, … Read more about this episode...

In this show this week we talk to Christophe about the 12 appellations of Beaujolais with a focus on the 10 Cru Beaujolais, the highest category of classification in the region.

This edition of Wine Blogging Wednesday (WBW for short) is a bit different than normal for me as I’m the host wine blog this time. The theme I picked was also a bit of a change for both WBW and my podcast. I asked participants to pick a red wine with an alcohol content of 12.5% by volume or less. Sounds easy enough. No specific varietal or wine region; no fancy label or food matching required. This was a bit more of a challenge than even I expected, however, in this day and age of powerful, fruit driven wines that average 13.5% ABV and up. Tastes and technology in modern winemaking has changed quite a bit over the past 20 years or so. Most of this change has been for the good. No more are there thin, marginal wines with green flavors on the shelf and most red wines these days have concentrated fruit flavors and aromas. But this has also encouraged vineyard practices of leaving the grapes on the vine as long as possible to extract the most flavor possible. This long “hang time” also increases the sugar levels which is converted to alcohol during fermentation. There are things winemakers can do to deal with this such as watering back the wine or even removing alcohol from the finished wine but the most common approach is to release the wine with a higher level of alcohol that was thought excessive not so many years ago. So why is this a big deal? The first reason is the obvious public safety issue of drunk driving. These wines can start to cause impairment in the normal half bottle serving which commonly is the portion consumed by wine lovers at a restaurant. Even the old "2 glass" rule of thumb can go out the window with a 16.5% Zinfandel. The second reason is the deadening of the taste buds caused by the attack of alcohol and how it intensifies the wines flavors. Many of these high alcohol wines do not match well with food as a result, which for me is at least half the fun of enjoying wine in the first place. The final reason is the most basic from a winemaking point of view: balance. All the elements in a wine need to be in harmony; the fruit, acidity, tannins and, yes, alcohol level should be balanced in order to produce a fine wine that will stand the test of time and be enjoyable in it’s youth. I thought this would be an interesting challenge because when I first got into wine, back in the early 1980’s, it was rare that a wine got up to 13% ABV. I remember Sonoma Zinfandels that were 12.8% and even some Napa Valley Cabs right at or slightly under 12%. Yes, there were some green, vegetal aromas and flavors in some of them, but there were also plenty of great wines that never got out of the 12% range. Would there be any out there today? The first thing to do was look over my cellar. Right away I went for the cold climate wines, including a Frontenac from Minnesota that clocked in at 11.5% ABV. This was taking the easy way out and not something I thought would make for a compelling post or podcast (I’ve already covered local wines a couple of times here in the past). So I found some Bordeaux from the mid 1990’s that were 12 to 12.5% ABV. Again, nice to see, but how about some of the 2000’s or later? All my Zinfandels and Syrah’s were off the charts with the most moderate example at a "sensible" 14.4%; most were in the 16% range including one that was labeled 16.8%! So I began my search of the local wine stores reading the fine print and talking with the staff to find some acceptable wines. My goal was not to pick a cold climate appellation, but regions more typical of these high octane wines. This meant California, Australia, Spain, Italy and France’s Southern Rhone. Could I find a Zinfandel, Shiraz or Grenache that would come in under the limit? I guess the first thing that somewhat surprised me is there are quite a few wines in the stores these days that are labeled 12.5% from Bordeaux and the Northern Rhone. I also found some reds from cool climates that easily came in under 12%, including one from Germany that checked in at just 9.5% ABV! But I was after a more illusive prey; a hot climate region that produces a lite (alcohol) red wine. Sadly, I had to cross off my beloved Zinfandel off the list early with the lowest octane version coming in at 13.4%. Ditto for Cabs and Merlots, although some of these were closer to the mark. What follows are the three wines I picked up for tasting this month that I think meet both of my criteria. Here are my tasting notes: Viña Albali, "Altos de Tamaron", Tinto, Ribera del Duero 2002 ($10) – At 12.5% ABV, this bottle is at the limit, but I was intrigued to see what might be missing from this 100% Tempranillo at lower than normal alcohol levels. This wine is bright ruby in color with pleasant, but restrained, aromas of cherry, strawberry and a touch of violets. In the mouth, it has medium body with tart bing cherry and strawberry fruit flavors finishing smooth without noticeable tannins. Overall, a nice food wine but a little light in the aroma department. Score: 7.5/10 Vinum Cerbaia, "Il Valore", Toscana, IGT 2002 ($6) – I found this one on the shelf next to the $4 Primitivo from the same producer at the new Trader Joe’s market here. It was surprising to see that this 100% Sangiovese clocks in at only 12% ABV, so I thought it would be worth the chance for $5.99 (your price might even be lower). I guess I shouldn’t have been too surprised here, since I did later find several Chianti that would also qualify that come from the same area and grape. The wine is medium ruby in color and has the classic Tuscan Sangio aromas of strawberry and violets. The flavors are typical of an inexpensive Chianti (think straw covered bottle), with plums and strawberry dancing over nicely high acidity and medium tannins. Not complex, but a perfect foil for tomato sauces and the kind of wine you drink from a water glass in Italy. This is also a nice value for six bucks a bottle. Score: 7.5/10 J. Lohr, "Wildflower", Valdiguié, Monterey 2004 ($10) – Finding a red from my native state of California proved most difficult, but I did notice this wine online and was pleased to see it in a store near my home I sometimes visit for their eclectic selection. Seeing that this vintage produced a 12% wine also piqued my interest here that outweighed my concern that this wine might be a little long in the tooth. If you are not familiar with Valdiguié, it’s a grape with a long tradition in California. For many years, wines made from this grape were labeled Gamay Beaujolais, Napa Gamay or Gamay Noir, the true grape of Beaujolais. These sometimes made for light, fruity and enjoyable wines but they never reached the quality level of most Beaujolais. Recent DNA testing shows that only a few acres of these vines were actually Gamay Noir and that most was actually Valdiguié or a lesser clone of Pinot Noir. This wine had a deeper color and a lot more aromas than the first two wines tasted. The rich ruby color and fruity strawberry aromas made me think of Cru Beaujolais. Bright flavors of strawberry and cranberry fills the mouth finishing with wild cherry cough drop flavors and tart acidity. No tannins are present to slow you down and the wine almost has too much fruit for it’s own good. Would be nice served chilled, a la Beaujolais Nouveaux. Score: 8/10 So the best of tasting will go to the J. Lohr, "Wildflower", Valdiguié 2004 and best value to the Vinum Cerbaia, "Il Valore", Toscana 2002. So what did I learn from this experience? It seems that most low octane wines available in the Twin Cities market are on the low end of the price scale, although I did see some $50 and $60 Northern Rhone wines I could have picked up labeled at 12.5% ABV. I also didn’t note any green flavors or lack of flavor concentration in any of the wines. The first two tasted were a bit shy on the aromas, so perhaps the alcohol does intensify that aspect a bit. Lastly, all three wines had pleasantly high acidity, which bodes well for a good food match. One note on the U.S. wine labeling laws. According to a great piece by Blake Gray of the San Francisco Chronicle, there is a 1.5% loophole in U.S. labeling that means that wines marked 12.5% ABV might actually be between 11 and 14%. Over 14% ABV, there is a higher tax rate so some wineries, particularly from France, label all their wines 12.5% regardless of the actual alcohol content as long as it’s under 14%. As I write this post entries are pouring in from around the globe. We even have some Shiraz that passes the low octane limit and several other surprises. I’ll be posting a summary of all entries on Friday, so if you are a day or two late in posting, you will still make it in my write-up. Thanks to Lenn for a great idea and for allowing me to direct the proceedings this month. I’m very much looking forward to the next installment in July and the two-year anniversary of WBW in August. Show Notes: 00:21 – Welcome and show theme 01:20 - Alcohol and wine styles 09:07 - Wine ratings and tasting notes 09:15 - Viña Albali, “Altos de Tamaron”, Tinto, Ribera del Duero 2002 ($10) 10:15 - Vinum Cerbaia, “Il Valore”, Toscana, IGT 2002 ($6) 11:59 - J. Lohr, “Wildflower”, Valdiguié, Monterey 2004 ($10) 14:04 - Best of tasting 14:09 - Best Value 14:15 - Wrap-up and contact details 17:26 - Next show theme Feedback: winecast@gmail.com Copyright 2006 Acan Media, Inc. Licensed to the public under http://creativecommons.org/licenses/by/2.0/