Podcasts about cuvee

On this week's The Last Drop, JB runs it solo to continue Champagne month. JB pours a bottle of Stanford Brut Governor's Cuvee & gives a quick review. A little chat about some future episodes along with some of the pours that will be coming. As always, sit back, turn your headphones up, don't stop, keep pouring & your balls will thank us. Head over to https://www.manscaped.com/ & use promo code at checkout 'TheLastDrop' to receive 20% off on all your purchases.  #Sponsored #ad

Ridge Vineyards In this episode, Rob and Scott learn that one of their favorite wineries, Ridge, makes a Californian $40 non-vintage Cabernet.  They also learn that this Cabernet is, like all Ridge wines, exceptional.  So come join us, on The Wine Vault.

Der Blog zum KaffeeKOMPASS-Podcast – Folge 68: Eine persönliche Nachfrage bei Tom Schulz führt zum heutigen Thema: Wie trinken unsere beiden Hosts ihren Kaffee eigentlich selbst am liebsten? Zwei große ‚E‘ kennzeichnen Barista & Hommel-Kaffeesysteme-Geschäftsführer Michael Murschel und seinen Gesprächspartner Thomas „Tom“ Schulz, den Inhaber und Röstmeister der W&S Kaffee-Manufaktur: Expertise und Enthusiasmus. Beides sprüht dem Hörer der KaffeeKOMPASS Podcast-Reihe ab der ersten Sekunde entgegen, wenn zwei ausgewiesene Fachleute rund um das schwarze Gold fachsimpeln. In Folge 68 müssen die beiden Farbe bekennen: Halten sie sich selbst an die Brew Ratio, oder bereiten sie ihren eigenen Kaffee doch anders zu? Und wie finden sie ihre persönlichen Maschineneinstellungen? Ran an die Maschine! Milestones Folge 68 Ab 00:00 Min.: Einleitung & Fragestellung Ab 02:30 Min.: Erklärung der Vorgehensweise und des verwendeten Setups Ab 05:15 Min.: Der Referenzkaffee: 18/36/25 mit Werkseinstellung Ab 10:00 Min.: Erste Anpassung: Temperatur Ab 15:10 Min.: Zweite Anpassung: Auslaufzeit Ab 18:45 Min.: Dritte Anpassung: Mühle Ab 20:35 Min.: Vierte Anpassung: Pumpendruck Ab 24:40 Min.: Refraktometer & Fazit Ab 28:50 Min.: Aufruf an die Hörer Zusammenfassung Es war ein Kunde von Toms Kaffeerösterei und gleichzeitig treuer KaffeeKOMPASS-Hörer, der den Anstoß zur heutigen Folge lieferte: Bereiten unsere Hosts ihren eigenen Kaffee selbst auch nach der „goldenen Regel“ der Brew Ratio (18 gr. Mahlgut / 36 gr. Flüssigkeit / 25 Sek. Auslaufzeit) zu? Und falls nicht, welche Änderungen nehmen sie vor? Und warum? Genau diese Fragen werden heute beantwortet! Tom darf heute eine La Marzocco Linea Mini R unter Verwendung des Cuvee 3 so einstellen, dass für seinen Geschmack das perfekte Produkt herauskommt. Und dabei wird es wieder spannend: Welche Parameter werden verändert? Und welche Auswirkungen hat eine Parameteranpassung auf andere Attribute des Endprodukts? Wie hängt was miteinander zusammen und warum ist ein einziges Gramm Mahlgut ein entscheidender Faktor? Das alles und noch viel mehr erfahrt ihr in dieser Folge, die laut Michael übrigens das Potential zu einer neuen Serie hat. Viel Spaß damit!

Host Ben Rice travels to Santa Rosa, CA, to record with US craft beer legends Moonlight Brewing, with Moonlight's Chaos Management Specialist and Adult In Charge Erin Latham-Ponnack. Joining us for the conversation is comedian Jon Lehre, who is also the booker at Santa Rosa's premier comedy club Barrel Proof Lounge. Together, we'll discuss Moonlight's magnificent flagship beers, their efforts to keep to their goal of clean, beautiful beers that still break the rules in an increasingly bolder craft model; replacing hops with redwoods; and do side by sides of Bombay By Boat IPA on draft and on cask and Reality Czech versus its supercharged cousin 14 P Special. Plus! FeBREWary, which takes place every Saturday in February, which involves a free shuttle between Sonoma County mainstays Moonlight, Shady Oak, Cooperage, Iron Ox, Cuvee, and Russian River (Windsor); doing comedy on a dare; and some of Ben's worst ideas ever. Enjoy!You can always learn more about Moonlight Brewing at moonlightbrewing.com or on IG @moonlightbrewingSee what's going on at Barrel Proof Lounge, including live stand up and music, at www.barrelprooflounge.com or on IG @barrelproofloungeYou can follow Jon Lehre's comedy journey @jlehre or at www.stepdadofcomedy.comBarley & Me can be found across social media @barleyandmepodCheck out past episodes, show dates, and more at barleyandmepod.comEmail questions, comments, concerns, guest ideas, brewery ideas to barleyandmepod@gmail.comIntro Music: "Functional Alcoholism" by Be Brave Bold Robot (@bebraveboldrobot)Interstitial Music: "JamRoc" by Breez (@breeztheartist)Logo by Jessica DiMesio (@alchemistqueen)

Bordeaux, Champagner, Châteauneuf-du-Pape – einige der berühmtesten Weine der Welt sind Cuvées! Doch wie entsteht diese besondere Mischung, und warum macht es Sinn, bestimmte Rebsorten zu vereinen – oder wie man auch sagt: zu verschneiden? In dieser Folge widmen sich Lou und Jonas den spannendsten Wein-Kombinationen und erklären Dir, worauf es beim Blending wirklich ankommt. Wein der Woche: Bordeaux Chateau Les Rossignols Eine klassische Cuvée aus Cabernet Sauvignon, Cabernet Franc und Merlot. In der Nase verführt er mit Aromen von schwarzer Kirsche, Johannisbeere und saftigen Pflaumen. Die markante Tannin- und Säurestruktur macht ihn für Lou zum perfekten Begleiter für ein Entrecôte mit Bohnen im Speckmantel! Die Frage der Woche: Wo leere ich auf einer Weinmesse meinen Spucker? „Auf professionellen Weinmessen gibt es immer spezielle Gefäße zum Leeren, wie Spuckgefäße am Weingutstand oder Eimer in den Gängen. Ansonsten immer in die Toilette und nicht ins Waschbecken. Tipp, wenn's voll wird: Nimm Dir einfach deinen eigenen Spucker mit – so bist Du immer auf der sicheren Seite!” – Lou Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

Der Blog zum KaffeeKOMPASS-Podcast – Folge 67: Unsere beiden Experten rund um´s schwarze Gold gehen heute mal wieder ins Testfeld und testen die La Marzocco Linea Mini R auf Herz und Nieren. Zwei große ‚E‘ kennzeichnen Barista & Hommel-Kaffeesysteme-Geschäftsführer Michael Murschel und seinen Gesprächspartner Thomas „Tom“ Schulz, den Inhaber und Röstmeister der W&S Kaffee-Manufaktur: Expertise und Enthusiasmus. Beides sprüht dem Hörer der KaffeeKOMPASS Podcast-Reihe ab der ersten Sekunde entgegen, wenn zwei ausgewiesene Fachleute rund um das schwarze Gold fachsimpeln. In Folge 67 geht es für die Beiden wieder an die Maschine: Die La Marzocco Linea Mini R steht heute auf dem Prüfstand und wird en Detail unter die Lupe genommen. Milestones Folge 67 Ab 00:00 Min.: Einleitung – Ein paar Worte zum Podcast Ab 03:30 Min.: Die La Marzocco Linea Mini R – Details und Infos zur Maschine Ab 07:30 Min.: Der neue Filterträgerboden – gut oder nicht? Ab 15:40 Min.: Live-Test: Linea Mini R mit Cuvee 3 und Kunststoff-Filterträger Ab 20:00 Min.: Live-Test: 2. Durchlauf mit Metall-Filterträger Ab 22:15 Min.: Refraktometer-Werte Ab 25:00 Min.: Live-Test: 3. Durchlauf mit Kunststoff-Filterträger und Anpassungen an der Maschine Ab 28:00 Min.: Fazit Zusammenfassung Die Szene hat eine klare Meinung: Die Linea Mini R von La Marzocco ist ein absolutes Highlight! Doch ist dem wirklich so? Wie wirken sich die neu verwendeten Materialien auf das Endprodukt aus? Und wie schlägt sich die Maschine im KaffeeKOMPASS-Testfeld? Das alles wird heute geklärt. Und wie immer gehen Michael und Tom mit viel Enthusiasmus und einer großen Menge Spaß an diese Aufgabe, schließlich sind beide große Fans der italienischen Edel-Marke. Viel Spaß mit dieser Folge!

✨Zu Weihnachten kommt dieses Jahr endlich die gesamte Familie wieder zusammen, denn Weinprinzessin-Sebastian und Producer-Alex sind dabei!

BOB'S BEST BUYS Wine: No.1 Family Cuvee Assemblage Cuvee Marlborough Methode Traditionelle, $36 Why I chose it: French winemaker Daniel Le Brun and his family pioneered Methode winemaking in Marlborough and have made some of NZ's best bottle-fermented sparkling wines – always with a French accent. It's a blend of three grape varieties; pinot noir, chardonnay and pinot meunier. It has been cellared for 3-5 years. This is truly a truly stylish sparkler that offers great value at this price. Perfect Christmas wine – everyone will love it. If it survives Christmas, enjoy it on New Year's Eve. What does it taste like? It tastes like champagne with citrus, apple, and freshly baked baguette crust. It has a seductively creamy texture. Why it's a bargain: It is one-third the price of good champagne but it is certainly not one-third the quality. Where can you buy it? Whisky and More, Waikato $34.99 The Hamilton Beer and Wine Co $35.99 Food match? Freshly shucked oysters Will it keep? A few years if stored well (write the date of purchase on the bottle) LISTEN ABOVE See omnystudio.com/listener for privacy information.

Advent 2024 Day 02 is here and with it comes 3 Fonteinen Cuvee Armand and Gaston Vintage 2017. We getting fancy this episode and drink our beer with our pinkies out, and not because we have syphillis. We're fancy. It's got all the tart notes of green apple and citrus that we love from a 3F geuze. If can sustain this level of quality, this will really be a great calendar this year. #beer #craftbeer #drinks #adven2024 #adventcalendar #geuze 

Mike McKim: There's No Right Way to Grief | The Hopeaholics PodcastIn this powerful episode of The Hopeaholics Podcast, we're joined by Mike McKim, the visionary behind Cuvee Coffee, one of Texas's most beloved coffee brands. Known for his innovative approach to coffee roasting, Mike shares the journey of building Cuvee from the ground up, focusing on quality and transparency in every cup. From setting industry standards to shaping the nitro cold brew market, Mike has built a brand that stands for more than just coffee—it's a testament to dedication, passion, and the pursuit of excellence. Through this journey, he emphasizes the importance of community, direct trade relationships, and making a positive impact on the lives of coffee farmers.However, beyond the business success, Mike's story takes a deeply personal turn as he opens up about the tragic loss of his son, Connor. In a heart-wrenching recounting of his journey through grief, Mike describes how losing Connor reshaped his world, forcing him to confront life in a way he never expected. This episode goes beyond business as Mike shares the emotional challenges he faced in the wake of his son's death, including grappling with immense pain and searching for ways to honor Connor's memory.Mike's story is one of resilience, hope, and rediscovery. He speaks about the process of redefining his purpose, finding meaning in his pain, and channeling his grief into positive action. For Mike, this journey has been one of growth and reflection, and he's committed to helping others who may be facing similar struggles. Through his vulnerability, he offers listeners a perspective on finding hope amid heartbreak, and how we can all learn to carry forward the legacies of those we've lost.Follow us on all our social media platforms down belowINSTAGRAM : https://www.instagram.com/thehopeaholics/?igshid=Mzc1MmZhNjY%3DSPOTIFY: https://open.spotify.com/show/4diCrlmIyqrkE2e22mFgU1?si=2df7f5920f944098FACEBOOK: https://www.facebook.com/thehopeaholicspodcast/TREATMENT : https://www.hopebythesea.com

Cellier des Princes In this episode, Rob and Scott embark on a mission to discover what you get for $20 from Chateauneuf-du-Pape.  To do this they review Cellier des Princes Cuvee Sainte Vierge. So come join us, on The Wine Vault.

Welcome to "Beats, Vines, & Life," the intersection where rhythm meets the grape and individual stories blend into the rich tapestry of life. I'm your host, MJ Towler, coaxing the culture from the creatives and the passion from the producers all over a shared bottle of the finest vintages. In today's episode, we're uncorking a special blend of conversation with the multifaceted Dane Curley — an artist, a designer, a man who paints the stories of wines onto the very labels that grace their bottles.Dive in with us as Dane takes us through his personal journey — from the Southern California waves to the ivied halls of New England's educational institutions. His story is a cocktail of surfboards and fine art, mental health advocacy, and a familial lineage of ingenuity. He's a man whose trajectory from Orange County to a Central Coast maverick exemplifies the freedom and accountability of the entrepreneurial spirit.We'll swirl around tales of artistic burnout, triumphant career pivots, and that unique anxiety that comes with waiting for your creations to face the world. From Dane's early days of comic book sketches to his current wine label wizardry, it's a tale of personal growth, geographical transitions, and the unrelenting pull of a creative life lived fully.So pour yourself a glass of that Turtle Rock or Saint K and join us on this tour through the notes of Dane's palette — a story as rich and varied as the varietals we adore. Buckle up for anecdotes of football dreams that gave way to art school realities, and get an insider's peek into role of social media in Dane's vibrant career.A Massive THANK YOU to DANE CURLEYThis episode's wines: 2020 Turtle Rock Willow's Cuvee 2021 Saint K. Gravesend 2021 Herman Story “Made” To learn more about Dane's Art, click the link!Follow Dane on IG!Follow DSC Designs on IG!____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Subscribe and give Beats Vines and Life a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show, sign up at beatsvinesandlife.comFollow MJ @blackwineguyFollow Beats Vines and Life @beatsvinesandlifeThank you to our sponsor, GrenacheFest. The Second Annual Grenache Festival in Walla Walla, Washington, will be held on November 8th, 2024. It will feature a seated comparative seminar, followed by live music, food, plenty of Grenache wines, and tons of fun.For more information, go to GrenacheFestFollow GrenacheFest on IG GrenacheFest Hosted on Acast. See acast.com/privacy for more information.

Chateau Soutard-Cadet Cuvee Victoire In this episode, Rob and Scott explore the Saint-Emilion AOC in Bordeaux, and a lovely value offering by Chateau Soutard-Cadet and their Cuvee Victoire.  So come join us, on The Wine Vault.

In this one, Carlin tries a special yearly blend and a sour with a whole lot of extra ingredients.

In this one, Carlin tries a special yearly blend and a sour with a whole lot of extra ingredients.

The text message from Carlos read: "Oh mate... if we can get Olivier it will be HUGE!" The schedule was tight, 20 minutes only, to quiz the sixth generation of the founding family of Krug and it's current Director Olivier Krug. Carlos reminisces on his first experience in France at the vineyard, the incredible bottle of wine he was lucky enough to taste and how each glass should taste like a symphony of flavours. Truly one of our favourite moments this year is Olivier describing how each Cuvee is created and how the "ego's" of some vintages need to be managed. Raise a glass... but not a flute (that makes sense when you watch this episode) To Krug Champagne

Tina Johansson, WSET Diploma Graduate and Michelin restaurant sommelier, and Robert Tas review the wine list at Wally's in Santa Monica where, in addition to a carefully curated wine list with over 100 wines by-the-glass. They offer everything from lunch, brunch and dinner to exclusive caviar events, a gourmet shop selling cheese and chocolate and even a bar with rare spirits. But we're here for the wine, and Tina kicks off with a review of the bubbles on the list before moving on to wines from Spain and a fabulous, light and floral barolo. Wines reviewed include: 2017 Veronica Ortega CAL, Bierzo, Spain 2017 Burlotto Monvigliero, Spain 2014 Vilmart & Cie Coeur de Cuvee, France   For more information on today's episode, and the wines you love to love, visit www.corkrules.com.  

Catalunya

La nostra radiografia alla nuova Cuvee della Maison jacquesson. Chiara e Thomas discutono insieme a Leila Salimbeni di questa nuova 746...

I'm stoked for the following episode of the Transition where I chat with U.S Veteran and Coffee Entrepreneur, Mike Mckim, Founder of Cuvee Coffee, a nationally recognized Austin-based, coffee brand known for roasting exceptional, ethically sourced, sustainable coffee. Cuvee is made up of a roastery and distribution arm, including online and wholesale, as well as a Vibrant, down-to-earth cafe & retail space serving up specialty coffees, teas & more, plus snacks. I love coffee and I enjoy spending my free time at Coffee shops, reading, writing, and drawing, and when I came across Cuvee on Linkedin, I knew I had to get Mike on the show. Mike's entrepreneurial journey has lasted over 25 years, so he's seen the good, the bad, and the ugly, keeping the dream alive. On the show, we talk about the origins of Cuvee and what led to his love of coffee, the ups and downs of his journey over the last 25 years, and some of the misconceptions people have about being an entrepreneur. Mike brings a wealth of knowledge and experience so make you've got some pen and paper out to take notes. Be sure to subscribe to the Transition Newsletter on Substack here: https://bit.ly/37Bb8NeOrder my book, “Black Veteran Entrepreneur” here: https://amzn.to/3gme7kgWatch Marc Andressen's interview with business insider here: https://www.youtube.com/watch?v=zfOsP3PmI1ULearn more about Cuvee Coffee here: https://cuveecoffee.com/

Connect with Cassius Cuvee: https://www.poppincrypto.io/ Buy Courses at https://bit.ly/firsttriptoAfricaSupport Us On  Patreon: https://www.patreon.com/gamediversified --- Send in a voice message: https://anchor.fm/diversifiedgame/message

Jim and Justine and John sitting in a tree, J-U-R-A-I-N-G!!!! Folks, looks like we have another certified bad boy banger ep as three aging millenials try to unweave their souls from the Jura. But also, holy shit, we drank some wild stuff. Please subscribe to children's atlas of wine, drink Kalche whenever and wherever, and get ready for TONS of ABV events soon. ////LIST////Jacques Puffeny, Arbois Trousseau, 'Cuvee ' 2014//Peggy et Jean Pascal Buronfosse, Cotes du Jura Savagnin, 'Monceau,' 2019Benedicte and Stephane Tissot, Arbois Savagnin, 'Traminer,' 2018//Nicolas Jacob, L'Etoile Chardonnay, 'La-Haut,' 2016//Support the show

Our two biggest fans, Justine and James listened to every single thing we've said about beaujolais and have come to roast Duck and drink too much wine.  This is a bad boy episode, sorry. We will be doing 3 of these, I think.  Please go to Anything But Vinifera events and please support Children's Atlas of Wine.  This was incredibly fun to do //// LIST ////Eric Texier/ Vignenvie, VDF, 'Calico,' 2020//Domaine Robert-Denogent, Beaujolais-Villages, 'Cuvee Jules Chauvet,' 2013//Yann Bertrand, Fleurie, 'Cuvee du Chaos,' 2018//Jean Foillard, Morgon Cote du Py, 2010///Support the show

Vinene i dette afsnit er skænket af Champagneværkstedet https://www.champagnevaerkstedet.dk/ Smagekasse https://champagnevaerkstedet.dk/butik.html#!/products/smagekasse--%E2%80%98vin-for-begyndere%E2%80%99---meunier-druen-0x2e- ...................... Vi skal på opdagelse i området Vallée de la Marne i Champagne og mousserende vine lavet på de blå druer meunier og pinot noir.  Hvad kan meunier-druen, hvordan smager den og  hvor befinder den sig på smagen i forhold til chardonnay og pinot noir? Hvad kendetegner området Vallée de la Marne, hvordan ser der ud og hvilke jordbundsforhold gør sig gældende? Hvad er meuniers historie, hvordan modner den og hvad betyder plukketidspunkt ift. modenhed. Til slut kigger vi i et kig i et gammelt vinblad, hvor der findes en notits om Champagne og vi svarer på et spørgsmål om hvorvidt man kan træne sine smags- og lugteevner.  Vi smager på 1)Denis Frezier, Terroir Noir Brut https://champagnevaerkstedet.dk/butik.html#!/products/deniz-frezier-0x3a--terroir-noir-brut 2) Cuvee 106 fra Boonen Meunier https://champagnevaerkstedet.dk/butik.html#!/products/boonen-meunier-0x3a--cuv%C3%A9e-106 3) Authentic fra Couvent-Lemery https://champagnevaerkstedet.dk/butik.html#!/products/couvent-l%C3%A9mery---authentic ....................... KØB BOGEN HER http://vinforbegyndere.com/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin

Friday!! Day 10!! LET'S GOOOOOO!!! Schloss Brauerei Herrngiersdorf Hallertauer Hopfen Cuvee, 5.3% abv. Winner. This is a great beer. Listen in to hear my more detailed thoughts on it. Enjoy your weekend, stay safe, and we'll see ya on Day 10! Cheers and Prost!!

Nigel and Nick head over to South Kansas City for a collab recording session with the guys from the Lawnarchy podcast. Aside from their love of KC, what do these five have in common? They were both nominated for The Pitch's Best of KC award in the local podcast category — a fact they only learned about by pure happenstance. We're hoping one of the shows emerges victorious! Maybe we'll find out today.

Duck welcomes esteemed sommelier Amanda Smeltz and pioneering natural wine journalist Aaron Ayscough for a scintillating conversation obout the Beaujolais. Amanda and Aaron are basically the most interesting voices in natural wine right now, so it's crazy we're not charging you to listen to this. Please buy The World of Natural Wine at your local bookstore and subscribe to Aaron's Substack (https://substack.com/profile/15653834-aaron-ayscough). While you're doing online things, buy Amanda's book of poetry, Imperial Bender. (https://www.amazon.com/gp/product/0984496157?pf_rd_p=d1f45e03-8b73-4c9a-9beb-4819111bef9a&pf_rd_r=J6Y1SQQ60V41SF1F0KPD). Also, I guess, get ready for Issue 4 of the zine. ////LIST////Kalche, Apple Piquette, “Lenticularis,” NV//Bernard Vallette, Beaujolais, ‘Quatre Saisons,' 2021//Selene, Beaujolais, ‘Cuvee de Printemps,' 2021//Frederick Aublanc, Brouilly, ‘Les Hauts de Huire,' 2020//Christian Ducroux, ‘Expectatia,' 2020////Support the show

Kellerchen und Alex sind in Birthdaystimmung...Denn die Beiden haben wie jedes Jahr aufs Neue zusamen Geburtstag :)Dazu hat Kellerchen heute einen ganz besonderen Tropfen:Au Dessus des Nuages von Denis Hebinger zu erhalten bei www.viniculture.de, eine Cuvee aus Riesling, Gewürztraminer und Pinot Gris.Heute werdet ihr das Ein oder Andere Geständnis hören, Tipps und Tricks, wenn der Partner eurer Freund*innen ein Auge auf euch geworfen hat und Ausblicke auf die Zukunft 

Welcome back to Master Your Ash, I've got another great pairing with the Plasencia Alma Fuerte Sixto & Grand Marnier Cuvee Louis Alexandre. Please like and subscribe and comment below so we can feature more commodities of civilization! *********************************** @00:00 Into: The Plasencia Alma Fuerte @01:25 Grand Marnier Cuvee Louis Alexandre @02:00 Tasting Notes on Grand Marnier @03:30 The "Gordo" Above Them All @04:00 Short History On Plasencia @05:20 Pairing Notes & Flavor Profiles @06:40 Outro/Thank You For Watching *********************************** Products I Use Xikar VX2 V-Cut https://amzn.to/3swK5Lf Xikar XK1 Single Torch Lighter https://amzn.to/3qYRdmi Xikar Soft Flame https://amzn.to/32gL36t Soft Flame/Torch Dual Lighter https://amzn.to/3iO8hq9 Antique Ashtray https://amzn.to/3hOUboT Toppin Air Purifier https://amzn.to/3u13QuC Modern Mixologist Tools www.masteryourglass.com/store/ Cigar Rights of America https://www.cigarrights.org/ *********************************** Like, Subscribe for future recipes and Support Master Your Ash: YOUTUBE: https://youtube.com/masteryourash INSTAGRAM: https://instagram.com/masteryourash RUMBLE: https://rumble.com/c/MasterYourAsh BITCHUTE: https://www.bitchute.com/channel/a06ws7N5WYga/ WEBSITE: https://www.masteryourash.com #PlasenciaCigars #GrandMarnier #Sixto --- Support this podcast: https://anchor.fm/masteryourash/support

Wines: La Chapelle Gordonne Tête du Cuvee, Le Cirque des Grives and Sable de Camargue Pink Flamingo RoséGuest: Bruno MailliardBruno Mailliard is CEO of Grand Domaines du Littoral based out of Domaine Royal de Jarras and Chief Winemaker of Rosé Wines for Vranken Estates. He joins us to discuss all things rosé just in time for your summer gatherings.While tasting three distinctly different rosé wines, Bruno tells us about the production, the terroir and its expression. He also describes Provence style rosé and why it is the benchmark for most rosé winemakers.Take a mini-trip to France, right through your earbuds with this ep - you will be transported to the French coast and further inland as you learn of the triangle of Gordonne - the "sweet" spot for rosé according to Bruno. Listen and share today!!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/) 

I read from cuvee to cyanobacterium.     CVA - Columbia Valley Authority/Administration: https://www.oregonhistoryproject.org/articles/historical-records/the-story-of-the-cva/#.YqYX53bMJqE     CVS stands for "Consumer Value Store" https://en.wikipedia.org/wiki/CVS_Pharmacy     The word of the episode is "cyanobacterium". https://en.wikipedia.org/wiki/Cyanobacteria     Theme music from Tom Maslowski https://zestysol.com/     Merchandising! https://www.teepublic.com/user/spejampar     "The Dictionary - Letter A" on YouTube   "The Dictionary - Letter B" on YouTube   "The Dictionary - Letter C" on YouTube     Featured in a Top 10 Dictionary Podcasts list! https://blog.feedspot.com/dictionary_podcasts/     Backwards Talking on YouTube: https://www.youtube.com/playlist?list=PLmIujMwEDbgZUexyR90jaTEEVmAYcCzuq     dictionarypod@gmail.com https://www.facebook.com/thedictionarypod/ https://twitter.com/dictionarypod https://www.instagram.com/dictionarypod/ https://www.patreon.com/spejampar https://www.tiktok.com/@spejampar 917-727-5757

Zwei große ‚E‘ kennzeichnen Barista & Hommel-Kaffeesysteme-Geschäftsführer Michael Murschel und seinen Gesprächspartner Thomas „Tom“ Schulz, den Inhaber und Röstmeister der W&S Kaffee-Manufaktur: Expertise und Enthusiasmus. Beides sprüht dem Hörer der KaffeeKOMPASS Podcast-Reihe ab der ersten Sekunde entgegen, wenn zwei ausgewiesene Fachleute rund um das schwarze Gold fachsimpeln. In der aktuellen Folge überprüfen die beiden live on Tape, ob sich Kaffee, der mit einer Handkaffeemühle gemahlen wurde, für den Einsatz in einer Siebträgermaschine eignet. (Mit viel Hintergrundinfos, einer Menge Spaß und einem erstaunlichen Fazit!) Milestones Folge XY Ab 00:00 Min.: Einleitung Ab 01:20 Min.: Erste theoretische Einschätzung von Tom Ab 02:20 Min.: „Lass uns der Mühle eine Chance geben“ Ab 04:40 Min.: Mahlgrad gefunden, los geht's – Espresso aus der Handmühle Ab 08:00 Min.: Die erste Verkostung Ab 09:45 Min.: Mahlen & Verkosten, die 2. Ab 13:40 Min.: Fazit Einleitung Das Haus Hommel Kaffeesysteme besteht in Aschaffenburg bereits seit 175 Jahren – ein Name mit großer Tradition also. Beinahe genau so lange führt die Firma Hommel auch Handkaffeemühlen in ihrem perfekt abgestimmten Sortiment, beispielsweise von der renommierten Marke Zassenhaus. Michael jedoch wäre Zeit seiner ausgeprägten Leidenschaft für das schwarze Gold jedoch nie auf den Gedanken gekommen, Handkaffeemühlen und Siebträgermaschinen gedanklich zusammenzubringen. Ganz im Gegensatz zum privaten Konsumenten, der diese Thematik zuletzt verstärkt ins Gespräch bringt. Wer liegt nun richtig? Erste theoretische Einschätzung von Tom Tom betrachtet die von Michael mitgebrachte Handkaffeemühle und fühlt sich zuallererst einmal in seine Kindheit und in die Wohnung seiner Oma zurückversetzt und schwelgt dementsprechend ein wenig in Erinnerungen. Jedoch pflichtet er Michael in seiner grundsätzlichen Skepsis gegenüber der Behauptung bei, dass sich handgemahlener Kaffee für die Zubereitung eines Espressos in einer Siebträgermaschine eignet. Er sieht die Einsatzgebiete einer Handkaffeemühle vielmehr im Bereich des Filterkaffees, beziehungsweise für eine Pressstempelkaffeekanne. Lobend erwähnt er aber, dass auch die Handkaffeemühle über eine Einstellungsmöglichkeit für den Mahlgrad verfügt. „Lass uns der Mühle eine Chance geben“ Und genau das wollen Michael und Tom nun machen und in einem Praxistest nachsehen, ob sie mit ihrer Skepsis richtig liegen. Die getestete Mühle, eine Zassenhaus Brasilia, verfügt über eine übersetztes Mahlwerk mit stufenloser Verstellbarkeit, zum Einsatz kommt zudem ein Cuvee-2 aus der Edition Jean Hommel, der so eingestellt wird, dass der Espresso 20 Sekunden extrahiert. Verarbeitet wird das Mahlgut schlussendlich auf einer ECM Classika PED, die gewünschte Füllmenge beträgt die klassischen 30 ml. Mahlgrad gefunden, los geht's Nach einigem Probieren und weiteren Tests haben die beiden den Mahlgrad auf der Mühle eingestellt, mit dem beide zunächst einmal zufrieden sind. Zudem ist dieser vergleichbar mit einer elektrischen Referenzmühle von ECM. Bemängelt wird von den beiden zunächst die etwas kompliziertere Befüllung der Mühle mit den Bohnen, da die Öffnung relativ klein ist. Dann läuft die Uhr: Wie lange brauchen Michael und Tom, um die entsprechende Bohnenmenge für einen Espresso per Hand zu mahlen? Nach knapp eineinhalb Minuten schweißtreibender Handarbeit sind die benötigten 10-12 Gramm Pulver für einen Single Shot endlich fertig gemahlen. Also ab damit in die Brühgruppe und gespannt auf´s Ergebnis warten! Nach genau 20 Sekunden Extrahierung hält Tom das Ergebnis in der Hand. Die erste Verkostung Der optische Eindruck des Espressos ist tatsächlich gut, kompakt und ohne grobe Blasen in der hellen, glänzenden Crema. Auch der Geschmackstest ergibt als erstes Fazit ein „gut“. Jedoch hätte das Kaffeemehl seiner Meinung nach doch noch etwas feiner gemahlen werden können oder sogar müssen, was aber natürlich auch die Bearbeitungszeit nochmals merklich

Ab 00:00 Min.: Einleitung Ab 01:30 Min.: Rotationspumpen vs. Vibrationspumpen Ab 04:20 Min.: Der Praxistest – Welche Maschinen stehen zur Verfügung? Ab 05:00 Min.: Der Praxistest – Classika 2 Ab 10:30 Min.: Der Praxistest – Technika 5 Ab 14:15 Min.: Fazit Einleitung Nachdem sich die vergangenen Podcasts hauptsächlich mit der Theorie beschäftigt haben, geht es heute mit Tom zusammen an die Praxis: KaffeeKOMPASS geht an den Check diverser Thesen anhand zweier Kaffeemaschinen. Im speziellen wird heute der Frage „Rotationspumpe oder Vibrationspumpe“ auf den Grund gegangen. Diese Frage stellt sich in jedem Verkaufsgespräch und die vorherrschende Meinung ist, dass sie keinen Einfluss auf den Geschmack hat. Rotationspumpe vs. Vibrationspumpe Da in der Gastronomie fast ausschließlich Rotationspumpen zum Einsatz kommen, bringt dieser Test die Antwort auf eine interessante Fragestellung. Michael klärt daher zuerst über die grundsätzlichen Funktionsweisen der beiden Pumpen auf: Bei der Vibrationspumpe erzeugt ein schwingender Kolben einen Unterdruck und befördert dadurch das Wasser. Sie muss vorarbeiten und baut also erst dann Druck auf, wenn sie auf Widerstand trifft. Da sich diese aufs Gehäuse übertragen, kann sie auch nicht so leise wie eine Rotationspumpe arbeiten. Anders bei Geräten mit einer Rotationspumpe, die seit 1970 in allen Gastromaschinen als Standard eingesetzt werden. Bei diesen Geräten wird der Druck voreingestellt und steht bei der Anwednung sofort und in vollem Umfang zur Verfügung. Der Praxistest – welche Maschinen stehen zur Verfügung? Doch wie wirken sich die unterschiedlichen Funktionsweisen auf den Geschmack aus? Dies kann Tom in diesem Falle am besten beurteilen, da er seine gerösteten Bohnen schließlich in- und auswendig kennt. Für den Test stehen den beiden Experten eine ECM Classika 2 PID mit Vibrationspumpe und eine ECM Technika 5 PID mit Rotationspumpe, jeweils im Auslieferzustand, zur Verfügung. Michael gibt den Barista und stellt die Maschinen ein, Tom wird in seiner Funktion als Kaffeeröster das Endergebnis verkosten und beurteilen. Zum Einsatz kommt ein Cuvee 3-Kaffee mit 30 ml Füllmenge. Der Praxistest – Classika 2 Der Test startet mit der Classika 2, aus welcher nach der genauen Einstellung der gewünschten Parameter und circa 6 Sekunden Druckaufbau der Test-Espresso perfekt in die vorgewärmte Tasse läuft. Tom beurteilt vor der Verkostung die Crema-Farbe, die Feinporigkeit des Schaumes, den Geruch und Gesamteindruck. Der erste Schluck bestätigt dann nicht nur den positiven ersten Eindruck, sondern verstärkt diesen sogar. Das Endprodukt hat durchaus Charakter, was auch daran liegen kann, dass der hohe Rubusta-Anteil im verwendeten Cuvee 3 dem Druckprofil der Vibrationspumpe entgegen kommt. Tom zeigt sich von der präsenten Haselnussnote, dem verlängerten Abgang und dem Hauch von Marzipan begeistert. Auch wenn man sich als Rotationspumpenuser an den Sound und das Druckverhalten gewöhnen muss: Das Ergebnis ist beeindruckend. Der Praxistest – Technika 5 Zeit zum Vergleich! Michael stellt nun unter Beachtung des schnelleren Druckaufbaus die gleichen Mühlenparameter auf der Technika 5 ein, die eine Rotationspumpe ihr Eigen nennt. Um den Test so genau wie möglich ablaufen zu lassen, wird bei der Zubereitung auf der Technika selbstverständlich auch der selbe Filterträger wie zuvor auf der Classika verwendet. Aufgrund des sofort anliegenden Drucks läuft der Espresso bereits nach 4 Sekunden und sehr gleichmäßig und ruhig aus der Maschine. Tom sticht sofort der schöne Farbverlauf ins Auge. Die Maschine arbeitet im Gegensatz zur Vibrationspumpe um einiges leiser, jedoch erscheint Tom das Produkt im ersten Moment etwas weniger Geruchsintensiv. Doch wie schmeckt´s? Genau hier offenbaren sich dann doch merkliche Unterschiede zum ersten Versuch. Der Espresso kommt für den Experten Tom noch feiner und lieblicher daher, oder wie er so schön sagt: „Samt auf der Zunge“! Fazit Natürlich wurde dieser Praxis

Pastry chef, chocolatier and chocolate maker Deniz Karaca is so embedded in the world of chocolate that he sees it as part of him: it's his identity and passion, it's who he is. But chocolate has also pushed Deniz to question, explore and change, as he's transitioned from creative patissier to craft producer. Cuvee Chocolate, his bean-to-bar operation on the outskirts of Melbourne, has ethics at its foundation and unique flavour and texture as its goal.https://cuveechocolate.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Pastry chef, chocolatier and chocolate maker Deniz Karaca is so embedded in the world of chocolate that he sees it as part of him: it's his identity and passion, it's who he is. But chocolate has also pushed Deniz to question, explore and change, as he's transitioned from creative patissier to craft producer. Cuvee Chocolate, his bean-to-bar operation on the outskirts of Melbourne, has ethics at its foundation and unique flavour and texture as its goal.https://cuveechocolate.com.auFollow The Producers on Instagramhttps://www.instagram.com/producerspodcast/Host Anthony Huckstephttps://www.instagram.com/huckstergram/Host Dani Valent https://www.instagram.com/danivalentExecutive Producer Rob Lockehttps://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Pastry chef, chocolatier and chocolate maker Deniz Karaca is so embedded in the world of chocolate that he sees it as part of him: it's his identity and passion, it's who he is. But chocolate has also pushed Deniz to question, explore and change, as he's transitioned from creative patissier to craft producer. Cuvee Chocolate, his bean-to-bar operation on the outskirts of Melbourne, has ethics at its foundation and unique flavour and texture as its goal. https://cuveechocolate.com.au Follow The Producers on Instagram https://www.instagram.com/producerspodcast/ Host Anthony Huckstep https://www.instagram.com/huckstergram/ Host Dani Valent https://www.instagram.com/danivalent Executive Producer Rob Locke https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

The lizards pair the My Father The Judge in Toro with Robert Craig Howell Mountain Cuvee. The guys discuss questionable cigar marketing, pairing various wines with both cigars and food, and the perils of driving with boxes of cigars on the roof of your car. // Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh. Email us at loungelizardspod@gmail.com to join the conversation and be featured on an upcoming episode! Find us on instagram: @loungelizardspod

Associate Editor Claire Nesbitt tastes two of Billecart-Salmon's exceptional vintage Champagnes with CEO Mathieu Roland-Billecart: Le Clos St.-Hilaire 2006 and Cuvée Louis Salmon 2008.Le Clos St.-Hilaire is made from a unique, single parcel of old pinot noir vines, vinified in oak casks and aged for 13 years on the lees. 6,750 bottles were made of the 2006 vintage – an incredibly harmonious and seamless Blanc de Noirs, with fascinating spice notes and beautifully fine, integrated bubbles. It's one to enjoy for many years to come.The Cuvée Louis Salmon 2008 is a blend of Grand Cru chardonnay from the Cote des Blancs, which will be launched later this year – a complex, rich yet focused and refined Blanc de Blancs.

Episode 260 of InterBrews is a conversation with Cuvee Coffee founder Mike McKim. We discussed Cuvee's founding, how Mike came to roast and love coffee so much, his mutual love for great beers, Crowler-gate, what makes great coffee and so much more. Of course you can go visit Cuvee Coffee in Austin, TX and have your choice of a wide array of coffee drinks and craft beers, but you can also get Cuvee Coffee at any reputable grocer and online, including Amazon. You can't get to your 5PM beer until you've had your morning coffee, and there is no better brew than Cuvee. We hope you enjoy this episode with Mike as much as we did making it. Pour yourself a steaming cup of coffee or a creamy nitro cold brew or go with a beer, perhaps an Austin Beerworks Sputnik Stout. Thanks for listening, this is InterBrews. --- Send in a voice message: https://anchor.fm/interbrews/message Support this podcast: https://anchor.fm/interbrews/support

Episode 260 of InterBrews is a conversation with Cuvee Coffee founder Mike McKim. We discussed Cuvee's founding, how Mike came to roast and love coffee so much, his mutual love for great beers, Crowler-gate, what makes great coffee and so much more. Of course you can go visit Cuvee Coffee in Austin, TX and have […] The post InterBrews 260: Cuvee Coffee founder Mike McKim first appeared on InterBrews: A Craft Beer Centric Podcast Based in Texas.

Your boys at the Buffalo Happy Hour ran over to our secondary studio (Addys Wine and Spirits) to talk with our new friends Dan and Eric of Cuvee Imports! Cuvee Imports is a unique wine importer that is focused on bringing some ridiculously high quality wine from various regions throughout the world. Any wine that you find in store with the "Cuvee Import" logo on it is a guarantee it's amazing. As always, please subscribe to our YouTube Channel, it really helps us grow as a podcast which in turn helps the businesses we promote! Leave a like comment, and subscribe. New videos every Monday, Wednesday, and Friday! You can find their wine at our sponsor - Addys Wine and SpiritsDownload the app here!Android link: https://play.google.com/store/apps/details?id=com.cta.AddyFineWineApple Link: https://apps.apple.com/us/app/addys-lexis-wine-spirits/id1375492533 Check out Cuvee on their sites:Instagram: https://www.instagram.com/cuveeimports/Website: https://cuveeimports.com/Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

To download the transcript CLICK HERE Today I am chatting with Polish Head Sommelier Adam Michocki who currently works at Michelin star restaurant Shaun Rankin at Grantley Hall, but has also worked at The Glasshouse and The man behind the curtain. He has set up Central Wines where he is importing into the UK, Polish Wines, and today we look at the white varieties, the wine regions, and the climate, along with some food pairings and the tasting of a very delicious white wine. If you want to skip ahead: 3.11: Chat with Adam 4.24: How Adam got into wine coming from a country that didn't drink wine, and his wine studies and experience 7.19: Taking part and winning the Best Polish Young Sommelier competition 11.00: What makes a good or bad Sommelier? 12.32: How it was to set up Central Wines and import polish wine 14.21: Talking about the Silesian winery and tasting their Cuvee 2019 £18.90 Central Wines 18.04: The white grape varieties of Poland 23.55: Food pairings 28.46: The different wine regions of Poland 31.01: Recommended wineries close to Krakow 33.00: Recommeded wineries close to Wrocław 33.40: The temperature and climate in Poland 34.59: Warren Winiarski - a winemaker with Polish heritage to know about Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!

Wine: Las Amigas Cuvée, Napa Valley Sparkling Wine 2013"Las Amigas by Las del Vino is a venture inspired by our friends and role models who motivate us to be our best selves everyday as mothers, wives, sisters and friends. Let's support one another and leave a legacy. We are stronger together. "-Miriam Puentes and Lola LlamasAvailable at Honrama Cellars and Llamas Family WinesBIOS: Lola - Owns Llamas Family Wines alongside her husband, Oscar. Llamas wines reflect and highlight the pedigree of the vineyard, its site and those who farm the land. We pride ourselves on sourcing fruit only from vineyards farmed by our family and minimizing input during the winemaking process. From vine to bottle, these wines are an expression of the land and our family and we are honored to share them with you. Lola is also a mom of two, wife, wine lover and adventure seeker. She balances her career in legal industry with active walking, running and fitness classes.Miriam - Along with her husband, Juan, Miriam owns Honrama Cellars, a Latino owned boutique winery. Our beautifully crafted wines include Cabernet, Pinot Noir, Rosé and a dessert wine of Chardonnay. We are centrally located in the beautiful Napa Valley. Honrama was established in 2008 and is proud to share with you their beautiful Spanish ranch and horses. The Honrama Family is a bond of generations, labor and resolve.Social MediaLas del VinoHonrama CellarsLlamas Family Wine 

This week we sip on some Laurent-Perrier Cuvee Rosé and chat it up Mikayla, a marvelous lifestyle blogger and Renée, owner of the award winning business, Cork and Keg Tours. About Mikayla Mikayla is helping you discover & learn more about wine and chic & affordable style to share. Feel free to follow and check her blog out! About Cork and Keg Tours Renée and her husband are the proud owners of Cork and Keg Tours in Virginia. Cork & Keg Tours offers pre-curated “cluster” tours of area wineries or breweries in the Potomac, Mosby, Snickers Gap, Loudoun Heights, Harmony or Waterford regions, or allows customers to create individual itineraries. Tour in a Mercedes Sprinter outfitted with two HD TVs and a sparkling wine bar. Tours include a sparkling wine toast, pickup and drop-off and visits to two or three wineries. Vote Daily For Cork & KEG TOURS for Best Wine Tour Company! Laurent-Perrier Cuvee Rosé The Cuvée Rosé from Laurent-Perrier is the most recognized rosé champagne in the world.The house uses its proprietary maceration technique and the wine is crafted for a fragrance and not mixed for a color. Held in an elegant bottle inspired by King Henri IV, it has been widely acknowledged for its consistent high quality for more than 40 years, and it is the benchmark for rosé champagne around the world. Laurent-Perrier Cuvée Rosé is truly remarkable for its highly expressive bouquet, stemming from very careful preservation of fresh fruit aromas during the wine making. Made with 100% Pinot Noir from 10 different "crus " (or villages), from the North and South areas of the Montagne de Reims, as well as the famous village of Bouzy. Grapes from carefully selected plots are meticulously sorted and de-stemmed before going into the vats, and the controlled maceration helps with the color extraction and the development of the full aromatic richness of the Pinot Noir. Intensely fruity flavors, clean and slightly sharp, the wine opens to the sensation of freshly picked red berries: strawberries, Morello cherries, black currants and raspberries. The finish is supple and rounded. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/therosehourpodcast/message Support this podcast: https://anchor.fm/therosehourpodcast/support

In today's show, you'll learn what "Cuvee" means while we sip on our first ever Hazy Pilsner. Yes, you read that correctly. A HAZY PILSNER! =) Tweet us: @overflowtaps

We've had a couple of sparkling wines in this program before, but we've never really had a traditional method sparkling wine on the show before.  Let's change that, with a look at the 2007 RJR Brut Cuvée, from Westport Rivers Winery, in Massachusetts.   In case you were not aware, "traditional method" is code for the same method which is used to make Champagne in France; it's just that nobody outside of Champagne can use this word to describe a wine method, due to very strict provisions laid down by the EU and France. You will occasionally see wines made in this method labeled as 'Classic Method,' also.  What these words mean is that the sparkling wine in question was bottle-fermented; that secondary fermentation which produced the bubbles occurred in the bottle in which the wine was sold. As you may have guessed from the implication above, sparkling wines made in the traditional method undergo two separate fermentations.  The first, which is usually carried out in tanks, creates what is known as the base wine, which is still--no bubbles. If the wine in question is a non-vintage blend, the base still wines will be blended according to whatever style and quality requirements exist for the given produced to produce a unified flavor for the brand; or still wines from a given year will be blended together (which is likely what happened with this wine in question).  This process, known as assemblage, ends with the blended wine put into bottles, along with a mixture of yeast and sugar to kick off a secondary fermentation.  The bottles are then closed with the same sort of cap you see on a beer bottle. (In case you wanted to expand your French wine terms, this mix is known as the liqueur de tirage). Next up, the bottles are then placed on their sides in cellar environments, while that secondary fermentation begins.  It is this secondary fermentation that creates the CO2 which gets trapped to become bubbles. After the second fermentation is complete the wines are left ‘sur lie‘ (resting on its lees – wine terminology for the dead yeast cells in each bottle) for any period of time the winemaker wishes. This could range from a mere 6 months to upwards of several years, like in the case of this vintage. The longer the wine rests on these lees, the more amino acids and other compounds that are in the dead yeast cells will break down and be released into the wine.  Known as autolysis, this process is what adds toast, bread, and the yeasty character and aromas that are often associated with higher-end vintages made in this style. The final steps of this process are known as remuage and disgorgement, where the lees are removed from the bottle.  The bottles are carefully rotated and shaken and slowly moved upside down so that the sediment in the bottle is slowly moved towards the neck of the bottle. This process is known as riddling--it can either be done by hand, or by automatic machinery.  After the sediment has been gathered to this part of the bottle, the material must be disgorged--something done by freezing the neck of the bottle in a freezing brine bath. After being frozen, the cap is removed, and the bottle of frozen lees sediment will shoot out.  The final step of this disgorging process is quickly topping off the bottle with a mixture known either as the dosage or ‘liqueur d'expédition. This is a mixture of wine and sugar, the amount of which is determined based on the eventual style of the wine.  As an example, the dosage for the  RJR Brut Cuvée probably contained somewhere between 6g and 15g/l of sugar; pretty standard for wines labeled as 'Brut'. After this, the bottle is closed with the traditional Champagne-style cork, with the wire cage (known as a muselet) and foil. The wine can now wait and age as long as the winemaker demands before being released to the adoring public. These styles of wine can age very well; as evidenced by our reaction to this bottle in the podcast.

A happy accident on a 21st birthday and an old Hollywood secret inspired a booming beauty business, the importance of a balanced team and open dialogue, why it is crucial to learn from customer feedback, and the challenges and rewards of running a business with your life partner. Rachel Katzman, Founder/CEO of Cuvée Beauty (champagne-inspired/infused haircare line), joins Socialfly founders Stephanie Cartin and Courtney Spritzer in the MouthMedia Network studios for a conversation about building her company and her journey to success, along with a surprise and a brainstorm. In this episode: How a happy accident on Rachel's 21st Birthday and old Hollywood secrets led to a booming business Starting a beauty product band from scratch Learning on the job while building a business Differentiating a product in a well established industry by focusing on the consumer Finding business partners as a small upcoming brand Growing up in an entrepreneurial family and starting a business without a formal education Working through discouragement and insecurity to find success Learning on the job while building a business The importance of building a balanced team Why this is the time of the indie beauty brand How personal experiences shaped Rachel's focus on hair health and investments in clinical trials Prioritizing the product before focusing on marketing and social presence The importance of having an open dialogue and learning from customer feedback Managing two business, one on your own and one with your partner The good and bad of running a business with your life partner The challenge of keeping your personal and private lives separate How being a problem solver helps push your business and products to the next level And  a 1 Minute Brainstorm for Cuvée's next marketing plan and products!

Chappellet Mountain Cuvee Proprietor's Blend 2014 Podcast Episode

Episode #48: Mike & Sincere answer your questions sent via email, twitter, and sent via the LLA podcast Facebook fanpage. Plus, Mike & Sincere also discuss: The benefits of making yourself scarce in term of your online presence for your business What situation has Mike and Sincere taking the position to no longer listen to other fitness related podcasts What are "guest whores" & why are they likened to marijuana How does hard training affect your free testosterone & what you should do about it Why Nitric Oxide supplements are probably a waste of your time and money and what better supplement & food-based alternatives What you may need to consider before taking Viagra or Cialis for erectile dysfunction Sexual focus, Spartacus-themed sex parties, and sexual performance shaming Mike shares his alternatives to the barbell squat & the benefits of using smaller plates to improve a specific big lift What weekend olympic lifting, powerlifting, or kettlebell seminars are good for and NOT good for, & who benefits the most from them What are Sincere's favorite high quality coffee sources, and where can you purchase their beans Are there any growth hormone increasing supplements that are worth the time and money Mike and Sincere share what are the sources of their current various income streams for their business When and why your clients & customers should feel like they're stealing from you All this and much more. Download, listen, and share this episode now on iTunes: https://itunes.apple.com/us/podcast/live-life-aggressively-podcast/id646524617 (please leave us your reviews :-) Stitcher (please leave us your review): http://www.stitcher.com/s?fid=34706&refid=stpr or http://llapodcast.com. Also, be sure to "like" and connect with us on our Facebook fan page at http://facebook.com/llapodcast. Links & Resources: 1. Citrulline Malate: http://budurl.com/citrullinemalate 2. Cuvee  Coffee - http://cuveecoffee.com/our-process/ 3. Intelligentsia Coffee - http://www.intelligentsiacoffee.com/product/coffee/season-direct-trade-select-offering 4. Third Roast Coffee - http://www.thirdroastcoffee.com/ 5. Arginine Pyroglutamate: http://nutrabio.com 6. Inositol : https://www.vitacostrewards.com/SNxPJE (get a $10 off coupon code on purchase of $30 or more)