Podcast appearances and mentions of dave mcintyre

In the finale of Season 2 of William Hill's The Square Ball we were delighted to be joined Kerry's Paudie Clifford, fresh from helping The Kingdom to All-Ireland Final glory.In his first in-depth interview since the triumph over Donegal, Clifford speaks about the noise inside and outside the county about this Kerry team, the claims of being a one-man-show and his own injury which kept him at less than peak fitness in this year's championship.This is The Paudie Clifford Episode of William Hill's The Square Ball.18+ Gamblingcare.ie

This is the weekly columnRevolution and evolution in wine in the 17th and 18th centuries set up the sparkling wine world we enjoy today. Christopher Merret's experiments in secondary fermentation. Dom Pérignon's vineyard and winemaking improvements. English breakthroughs in glass making.But that is not the whole story by a long shot. It took a young widow with no business experience, but with more than a healthy dose of grit, determination, innovation, intelligence, and audacity to revolutionize Champagne production, create the product we know today, and establish one of the world's preeminent luxury brands.Madame ClicquotBarbe-Nicole Ponsardin was born in 1777 and grew up during one of the most turbulent times in French and world history. Her father adroitly navigated the treacherous tides of the French Revolution. The family retained influence, even hosting Napoleon and Josephine at L'Hôtel Ponsardin.In 1798, Barbe-Nicole married François Cliquot, the son of Philippe Clicquot, owner of a successful textile business and vineyards in the Champagne region of France. The marriage consolidated the interests of two wealthy families.Veuve Clicquot vineyardTragedy struck in 1805 when François died at age 30, leaving 27-year-old Barbe-Nicole Ponsardin Cliquot a widow with a young daughter, Clémentine. Devastated by his son's death, Philippe Clicquot moved to liquidate the family wine business. No, announced Barbe-Nicole. She wanted to risk her inheritance to continue making wine in Champagne.Under the new Napoleonic Code that was proclaimed just the year before, a widow possessed legal rights that married women did not: they could own and operate a business. Recognizing her intelligence and determination and the new law's prerogatives for widows, Philippe acceded to demands of his son's widow.Madame Clicquot was an innovator from the beginning. In 1810, she created what is considered the world's first vintage Champagne.Veuve Clicquot Comet Vintage labelIn 1811, she created the 1811 “Comet Vintage,” so named for the Great Comet of 1811. She added a star to her corks and labels to identify the wine.In 1814, amid the chaos of the crumbling Napoleonic Empire, she audaciously shipped 10,550 bottles of the Comet Vintage to Russia, risking bankruptcy and possible imprisonment. The Champagne was such a success, she followed up with a second ship carrying 12,500 bottles.Veuve Clicquot riddlingAround 1816, Madame Clicquot revolutionized Champagne. Sparkling wine faced a problem. It didn't sparkle. The critical second fermentation left the bottle filled with cloudy sediment from dead yeast cells. According to legend, she had her staff drill holes obliquely into her kitchen table to hold bottles at an angle. This allowed the bottles to be turned to encourage the sediment to gather at the neck of the bottle where the plug of yeast detritus eventually could be removed. The process is known as “riddling.” It revolutionized Champagne making and is still used by Champagne and sparkling wine makers using the méthode champenoise (traditional method) today.In 1818 Madame Clicquot created the first blended rosé Champagne by blending white wine with still red wine—again, the process still used today.Madame Clicquot benefitted from the very high quality of her vineyards. They are the foundation of the Veuve Clicquot operation today. In 2025, Veuve Clicquot owns almost 1,000 acres, one of the largest estates in Champagne. An exceptional 95% of those vineyards are Grands Crus or Premiers Crus; only 25% of the entire Champagne region are so classified. Veuve Clicquot has 12 of the 17 Grands Crus communes and 20 of the 44 Premiers Crus communes. The winery also enjoys the benefit of quintessential chalk caves that provide ideal conditions for aging.Veuve Clicquot chalk cavesMadam Clicquot never remarried, remaining a widow (“veuve” in French). Had she remarried, her business and her achievements would legally transfer to her husband. At the time of her death, at age 89 in 1866, sales of her wine exceeded 750,000 bottles a year, was an international brand, and one of the world's most prestigious Champagne houses. She certainly had earned her description as the “grande dame of Champagne.”Veuve Clicquot summed up her philosophy of life in a letter to her granddaughter: “The world is in perpetual motion, and we must invent the things of tomorrow. One must go before others, be determined and exacting, and let your intelligence direct your life. Act with audacity.”And so she did. Today Veuve Clicquot is part of the LVMH luxury goods conglomerate. Her image appears on the wire cage—another of her innovations, by the way—covering each bottle. So, too, her moto for her Champagne: “Only one quality, the finest.” Never underestimate what one person can do, especially if they are an audacious female.Veuve Clicquot vineyardThere is a recent movie of Barbe-Nicole Ponsardin Cliquot's life “Widow Clicquot” available through several streaming resources, including Netflix. As with all historical dramatic productions, it must toy with possible truths to create dramatic tension and narrative drive, but it admirably restrains from excess. Worth a watch.Tasting notes• Veuve Clicquot Ponsardin Yellow Label Brut Champagne NV: house's signature wine; consistently delivering freshness, strength, creamy mouthfeel, a symphony of fruit from some of the top vineyards in Champagne. One of the most affordable premium, elite Champagne pours. $45-74 Link to my reviewLast roundHaunted French pancakes give me the crepes. Wine time.This is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading.Links worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on Wine 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

Fresh from captaining Tipperary to their incredible All-Ireland Hurling Final triumph (and winning Man of the Match in the process) we are delighted to be joined by Ronan Maher on William Hill's Square Ball. In an extraordinary open interview, Ronan reveals what was really said in that dressing room at half-time, the team's emotional visit the day before the game to the home of Dillon Quirke, their team-mate who tragically collapsed and died while playing a game in 2022; and, of course, lifts the lid on the celebrations that followed that spectacular second half at Croke Park.This is fascinating and brilliant discussion of what goes into becoming a three-time All Ireland winner.18+ Gamblingcare.ie

This is the weekly columnWine has been evolving for at least 8,000 years, and so it goes in the world of sparkling wine.First, the basics. Benedictine monk Dom Pérignon invented sparkling wine, exclaiming: “Come quickly, I am tasting the stars?” Nice story, certainly not true. The earliest reference to the Dom Pérignon quote occurred two centuries after the monk's death.In truth, during Dom Pérignon's lifetime bubbles were considered a dangerous flaw. The bubbles naturally occurred when cold weather stopped fermentation in the bottle at the onset of winter. Come spring, fermentation resumed and too often caused glass bottles to explode. Dom Pérignon worked to suppress refermentation, not to encourage it.Photo by Victor GrigasWhile he certainly did not invent Champagne, Dom Pérignon clearly was a wine pioneer. He introduced strict grape selection and early-morning harvesting to preserve freshness. He blended different vineyards parcels before pressing to improve balance. He produced a clearer, lighter wine from black pinot noir—“blanc de noirs”—a step toward modern Champagne style. He championed cork closures over wood and rags.Méthode champenoise, however, was invented by English chemist Christopher Merret. In a paper published by the Royal Society six years before Dom Pérignon arrived at the abbey to work on wine, Merret described adding sugar—today's dosage—before bottling to create sparkling wine. Trouble was, bottles exploded.Fortunately, the English were responsible for another key Champagne breakthrough: sturdy glass bottles. In the 1600s, King James I (he of English language Bible fame) banned the use of wood for making glass because he needed timber to wage war with his navy. Glass makers turned to coal—England had plenty of that resource—which produced much higher temperatures. Clever glassmakers soon developed ways to make much stronger glass bottles—three to four times as strong as previous wood-fired methods.Stronger bottles prevented the explosions that occurred with secondary fermentation. The pressure inside a Champagne/sparkling wine bottle is 70-90 psi. By comparison, the pressure inside the tire of your family car is 28-36 psi.The glass bottle breakthrough allowed winemakers to continue secondary fermentation experiments. Both the English and French recognized stronger glass bottles meant a new way to store and ship wine. Before the sturdy bottles, most wine was sold in barrels to be tapped in wine stores, similar to filling your growler at a beer brewery. In an additional fillip, the English also rediscovered the use of cork stoppers imported from Portugal.The revolution in glass engendered rapid developments in wine. Sparkling wine was possible. Individual bottles—sparkling or still—could be shipped distances because bottles and corks prevented oxidation and the spoilage of wine. Wines turns to vinegar with oxygen exposure because the acetic acid bacteria that causes the transformation, cannot survive without oxygen. The wine world we know today was born.The 1700s were an era of revolutions and dramatic change among nations of the world and the world of wine. Winemakers digested and incorporated the new tools and techniques the era presented. This set the stage at the dawn of the 19th century for a 27-year-old widow who inherited her husband's wine business and was not about to step aside and defer to men. She proceeded to accomplish the sparkling revolution mistakingly attributed to Dom Pérignon. That story next week.Last roundTwo men meet on opposite sides of a river. One shouts: “I need you to help me get to the other side.”Second man shouts back: “ You already are on the other side.”Wine time.Gus Clemens on Wine is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading.Links worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on Wine 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

It's Kerry v Donegal in the All-Ireland Football Final on Sunday and on William Hill's The Square Ball, we have a man from both counties on to fight their corner.Host Dave McIntyre is joined by Darran O'Sullivan and Eamon McGee to discuss whether Kerry will triumph or whether a Jim McGuinness-led Donegal team will have too much for the Kingdom this weekend.This is The All-Ireland Football Final Preview episode of William Hill's The Square Ball.18+ | Gamblingcare.ie

It's All-Ireland Final week and we're set for an incredible showdown between Cork and Tipperary this weekend. On William Hill's The Square Ball, Dave and Ashling are joined in studio to discuss what should be a cracker of a game by Tipperary's Eoin Kelly.This is The Bumper All-Ireland Hurling Final Preview episode of William Hill's The Square Ball.18+ | Gamblingcare.ie

This is the weekly columnSummmer-time, and sippin' rosé is easy… fish are jumpin'… and the cotton is high.OK, bastardizing George Gershwin's Porgy and Bess intro may be a déclassé way to introduce a high summer homage to the pink-blush stepchild of both red and white wine. Times change. “One of these mornings you're going to rise up singing, then you'll spread your wings and you'll take to the sky.” And so it has been with rosé.In the past decade-plus rosé has risen from wine sipped by m'lady on her fainting couch or slurped by repressed soccer moms in surreptitious soirées, with ice cubes bobbing in their fully filled ice tea glasses (yes, I am looking at you, closet white zinfandel drinkers). You did what you had to do.This is the middle of the third decade of the 21st century. Today, rosé is recognized as a real wine category that can unabashedly be enjoyed by manly men and girlie girls and all the silly permutations in between. Cash register receipts affirm it.While wines in general have treaded sales waters in recent years, rosé wines have been on a consistent rise. US rosé sales increased in volume 1,433% from 2010 to 2020, and has only barely slowed in the recent years of the current wine sales retreat.To the ecstatic delight of makers, most of the rise is attributable to to Gen Z and Millennials, the very consumers that desperate, salivating wine promoters pursue. Rosé is Cinderella. Once shunned by burly, brusque red wine brothers and haughty, condescending white wine sisters, rosé bided its time until the vicissitudes of fashion inevitably caused trendsetters to frantically scour for the “next big thing.” And there was rosé—the blessed bridge between red and white—and the answer to a winemaker's prayer.Like white wine, rosé is a fast turnaround product. One, two years, sold. Reds are so much more lumbering, taking years—ye, gods, sometimes almost a decade—before they reach their sellable state. Gimlet-eyed bankers avariciously grasping winery loan notes are not noted for patience or understanding.The rosé rise particularly is attributable to a shift away from the treacly sweet by-product of red wine production in the past. Such plonk was never mainstream, but it was effervescently successful when American wine drinkers were toddling neophytes just beginning their journey into the universe of the serious, dry wine most common today. Dry rosé is real, serious wine. It is the most common rosé wine you can purchase. Dry rosés are delectably versatile wines that can work just as well as an aperitif for giddy ingenues as for pompous panjandrums of pairing facing an eclectic cornucopia of food courses.Rosé's time has come. If alive today, Porgy and Bess would be sipping it on their veranda while celebrating the recent rise in their 401K portfolio. The fish are jumpin' and the cotton is high.Tasting notes• H&B Provence Rosé 2023: Delicate delight, very nice Provence rosé managed in a somewhat testing year. Fruit-forward, fresh, subtle herb and minerality. It received praise as being a quality wine that achieved better than its vintage peers. Excellent if not exceptional. But excellent in a Provence rosé is no faint praise. $20 https://www.gusclemensonwine.com/hb-provence-rose-2023/#more-20437• Domaine St. Laurent Rosé de Pinot Noir Block One Rouge Valley, Oregon 2023: Delicate, elegant, showcases light red fruits. Versatile, easily can be enjoyed on its own or paired with lighter fare. Tad more substantial than typical Provence efforts, but reflects that tradition. $25 https://www.gusclemensonwine.com/domaine-st-laurent-rose-de-pinot-noir-block-one-rouge-valley-oregon-2023/#more-20675• Luc Belaire Rare Rosé Sparkling NV, France: A top-selling sparkling rosé in the U.S. Faint sweetness, restrained acidity, and delicious strawberry flavor make it a crowd pleaser. $30 https://www.gusclemensonwine.com/luc-belaire-rare-rose-sparkling-nv-france/#more-20672• Dutcher Crossing Grace Reserve Russian River Valley Brut Rosé NV: Very brisk with significant acidity backbone supporting fresh raspberry, strawberry, and cranberry fruit notes. Depth and complexity from 20 months bottle aging on the lees. Sophisticated effort with power and attitude. No wimp pink sparkling this. $59 https://www.gusclemensonwine.com/dutcher-crossing-grace-reserve-russian-river-valley-brut-rose-nv/#more-20502Last roundTwo young boys are at their first wedding. One turns to the other and asks: “So, how many wives can a man have?”Second boy: “Apparently it is 16. Four better. Four worse. Four richer. Four poorer. And you gotta put up with them in sickness and in health until you die. Jeez!”Wine time.Gus Clemens on Wine is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading.Links worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on Wine 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

This is the weekly columnIt is high summer in the Northern Hemisphere. What wine fits into the zeitgeist of pools splashing with bikini-clad frolickers slathered in sun screens, outdoor cooking, indoor binge watching movies on a wide screen while the AC heroically soldiers on?A surprising star shines bright: sparkling wine.First, sparkling is the wine best served around 40 degrees, lighter versions as low as 37. That is the coldest temperature recommended for wine. If you like a cold one on a hot day, sparkling is the answer.Second, sparkling is the most versatile food wine. Examples:• Hot dogs. If you want a drink for your dogs, look no further than well-chilled sparkling. The high acidity of sparklers is a perfect palate cleanser for the fatty richness of a hot dog. The bubbles also provide a scrubbing mechanism, re-setting your palate for your next dog bite. Champagne, Spanish cava, New World sparklings, Italian prosecco—they all have a dog in the hunt for pairing with your wiener wonder.Jefferson• Watermelon. Sparkling not only is secularly popular, there are solid scientific reasons it works. Watermelon and sparklings have complementary flavors. Watermelons deliver honey-like sweetness, bright fruit, citrus undertones. These are the same descriptors often found in sparkling reviews, especially sparkling rosés. Sparkling's high acidity is counterpoint to watermelon's natural sweetness, enhancing the fresh, crisp qualities found in both. Sparkling's bubbles amplify the cooling sensation of the fruit, especially efficacious in high summer. Prosecco particularly shines here.• Buttery popcorn. You have had your saturation of pool floating and UV attacks on your epidermis and have retreated to the cool embrace of your air conditioned room with the wide screen to watch the latest, mindless summer movie. Sparkling wine definitely can help here. Buttery chardonnay is the apex pairing with buttery popcorn, but sparkling is a photo-finish second. Sparkling's effervescence and crisp acidity are a felicitous contrast to buttery popcorn's buttery richness. Prosecco and Spanish cava will provide wallet-friendly alternatives to Champagne or other pricier picks.In all cases, colder the better. You can serve sparkling right out of your refrigerator. If you need a quick chill, put the bottle in a bucket with half ice and half water, plus some salt for the fastest chill—this method is much more efficient than putting bottles in the freezer.Enjoy the joys of high summer. The attraction of life is change. Soon enough you will miss the pool water being so warm, the days being so long and hot, and the friends and family gathered around the outdoor grill listening to the doggies sizzle. It is high summer in the Northern Hemisphere. It is the depth of winter in the Southern. Enjoy the moment.Tasting notes• Gruet Brut Rosé NV: Delicious, accessible, correct pinot noir brute sparkling made with 100% pinot noir. Red fruits on the nose and palate are framed by excellent acidity, a lengthy column of tiny bubbles, and invigorating mouthfeel. $17 Link to my review• VARA Winery VARAxLG Brut Blanc de Blancs American Sparkling Wine NV: Superb sparkling wine made in Albuquerque, NM in collaboration with Laurent Gruet of Gruet Wine fame. Further proof American sparkling made in New Mexico is an incredible value and easily matches sparklings made elsewhere. $40 Link to my reviewLast roundWhy did the lions move at the end of summer?Because the pride goeth before the fall.Wine time.Gus Clemens on Wine is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on WineLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative. 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

There's no doubt about it, Cillian O'Connor will go down as one of Mayo's greatest ever players and we are delighted that he joined us on this week's episode of William Hill's The Square Ball. Taking a stroll down memory lane, Cillian relives some of the highs and lows of his illustrious career in an enthralling conversation that shows just why he became one of the premier forwards in the modern game.This is the Cillian O'Connor Episode of William Hill's The Square Ball.18+ | Gamblingcare.ie00:00 - Intro and Darran's beef with Cillian11:00 - Taking a break18:00 - Training and injuries26:00 - Joining the Mayo Panel34:00 - 2012 and then that game against Kerry47:00 - The Dublin Rivalry57:00 - His outlook

One All-Ireland minor, two senior All-Irelands, two National Leagues, five Leinster titles, and a reputation as one of hurling's most charismatic and fearless characters… Johnny Pilkington is Offaly hurling royalty, and we were thrilled to have him on William Hill's The Square Ball this week.From the golden days with Birr and Offaly, to lifting the Liam MacCarthy, to that unforgettable 1998 run and his no-nonsense style both on and off the pitch — Johnny has never been shy with a story or short of an opinion.So sit back, relax and enjoy — this is The Johnny Pilkington episode of William Hill's The Square Ball.00:00 - Introduction04:00 - Early Days09:00 - Birr17:00 - Winning at Minor24:00 - 1989 Season29:00 - Limerick in 9441:00 - Club v County47:00 - The Double58:00 - Clare Replay1:09:00 - Offaly after the 90s18+ | Gamblingcare.ie

This is the weekly columnAs someone who loves writing and wine, it was a quick and easy call 17 years ago when the local newspaper publisher asked me to write about wine in his publication.It has been a happy 17 years with too many joys to mention. But there are downsides. Tasting a lot of wine is part of the job, and that can become tedious. That is especially true of boring, cookie-cutter wines.Often identified as “supermarket wines” or “mass production wines.” Meiomi and Mark West are among the best known—they sell hundreds of thousand bottles a year (Meiomi, one milllion)—but there are many others. They are not terrible wines with obvious flaws. Usually there are no flaws, but wines designed to have no flaws in mass production also means they have no soul. They are boring. Taste enough of them and you are besieged by a depressing ennui.Maksym KozlenkoSuch wines will be fruit-forward approaching jammy. There likely is some residual sugar to flirt with sweetness. They will be around 14.5% ABV. Reds likely will be blends, but cabernet sauvignon or pinot noir will be 75% of the blend, just qualifying them to be labeled by the varietal name.If they don't go for a varietal naming, they will be labeled with a focus-group refined name concocted by their marketing department with special attention on an eye-catching label. When wines taste much the same, the key to success is what the bottle looks like standing upright on a crowded supermarket shelf.For the same money, you can experience distinctive wines that reflect the place and time they were made and offer individualistic takes on what constitutes wine. Their production numbers will be far less. They can come from anywhere, but South America (Argentina, Chile, Uruguay) and the Iberian Peninsula (Spain, Portugal) particularly abound in such values. I don't want to slight the Languedoc of France, various part of Italy (especially Sicily), and others—including smaller operations in California, Oregon, and Washington State—the list could go on. You get the idea.My wine reviews gravitate to such wines, while affordability and availability (internet wine sales really help here) remain important considerations.As long-time readers know, I consider myself a writer who happens to write about wine rather than a wine cognoscente attempting to be a writer. Also, a curator rather than a critic. If I publish a wine review, I do so because I think readers may find in it something to enjoy. I chose to spend our limited time together presenting a wine worth trying rather than warning you about a wine to avoid.If you enjoy them, there is no reason to avoid supermarket, mass production wines. They are often serviceable, if rarely exciting. If you dare for something beyond bland, I offer you my tasting notes.Tasting notes• Domaine Bousquet Gaia Cabernet Franc, Gualtallary Vineyards, Mendoza, Argentina 2018: Rich, tasty, balanced cab franc from one the world's leading producers of organically-farmed wine. Tasting this at seven years old mellowed the wine, it also proved its ageability for an affordable wine. $15-18 Link to my review• Bodegas Virgen del Galir Pagos del Galir A Malosa Godello, Valdeorras DO, Spain 2020: Premium white wine made with godello, Spain's come-back grape. Excellent taste and body. Elegant, subtle, wonderfully reflects rugged terroir of the Valdeorras DO, especially its minerality. $15-21 Link to my review• Dr. Konstantin Frank Dry Riesling Finger Lakes 2023: Another example of Dr. Konstantin Frank's masterful skill with riesling in the Finger Lakes region of northwestern New York State. Keuka Lake provides superb conditions for cold-climate riesling grapes, as does the region's soil composition. The Keuka Lake plots provide the bulk of the grapes and their shallow, shale-based soils deliver minerality, acidity, and structure. $20 Link to my reviewLast roundIf at first you don't succeed, then skydiving probably is not for you. Wine time.Thanks for reading Gus Clemens on Wine. Please share and invite friend to subscribe.Gus Clemens on Wine is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on WineLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative. 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

Meath legend Graham Geraghty joined William Hill's The Square Ball this week and what an excellent conversation it was with the two-time All-Ireland winner.The interview touches on his health scare a few years ago and briefly looking at the upcoming games this weekend, before delving back into his entire career which was eventful to say the least.

This is the weekly columnPeople ask what was the most expensive wine I ever received for review. I think their question reflects curiosity about what wine I get to review and how does expensive wine taste.From the beginning, my work was directed at wine that people could purchase in a local store, or at least online. So reviewing 30-year-old wines costing four figures was out of the question, even if I obtained such wine through some vinological miracle.The CliffsNotes answer to “what's the most expensive” question is around $250. Such offerings are not common, but not rare. Some come with strings attached—in exchange for receiving the wine, they ask me to interview the winemaker—or chef de cave, the cellar master in charge of making Champagne. My answer: “Sure, Brer Fox don't throw me into that briar patch.” The marketeer sending the wine also knows if I spend the effors to interview the winemaker, there is excellent chance there will be a review. And a very good chance the wine will be worthy of a review.The expensive wines generally are Champagnes and Napa cabernet sauvignons. In most cases, these are legitimately priced offerings. Some, however, are nice enough wines with a flashy price slapped on to create the illusion of superior quality. Buyer beware. Over-inflated prices can be found on some subscription wine club offerings—it gives the illusion of a bargain. I seldom receive or review such wines. High prices can suggest high quality, but does not guarantee it.The next level down of ultra premium wines fall into the “around $100” range. These are much more commonly offered for me to review. They often are excellent wines, as I strive to convey in my reviews. But, are they really worth the premium price? There rests a classic dilemma.Do you buy a $105 bottle of unarguably very good wine, or do you buy four bottles of almost as good—or as good—wine. Or five or six bottles of pretty good wine? If you are a casual drinker or really can't tell the difference, the more affordable is the obvious answer.Today, almost any wine you buy for $15 or more is a good wine. Buy it, drink it that evening, don't sweat the credit card bill or the negative blather of some condescending critic. If you get deeper into wine, the higher shelf offerings will be there waiting for you. Or you can happily stick with old friends. The wine you enjoy is the right wine for you.Last roundWhy are married women often heavier than single women?Because single women come home, see what is in the fridge, then go to bed.Married women come home, see what is in the bed, then go to the fridge.Wine time.Gus Clemens on Wine is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on WineLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative. 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

On William Hill's The Square Ball this week, Dave and Ashling were joined by none other than Galway's much-beloved, Cyril Farrell.  Farrell discusses how he first made his mark as a coach and manager, most famously leading the Galway senior hurling team to three All-Ireland titles in the 1980s (1980, 1987, and 1988), a golden era for the county. As well as growing up in a sports mad area in Galway.There's a yarn or two thrown in as well!18+ | Gamblingcare.ie00:00 - Introduction04:00 - Early life and Great School Story11:00 - Galway Manager21:30 - 198031:00 - "Good Hurlers"36:00 - Stepping Away41:00 - Tough Decisions46:00 - Winning51:00 - Tony Keady59:20 - Galway Hurlers This year1:05:00 - The Modern Game

This is the weekly columnVintage and location are keys to understanding wine in Texas, which now produces the fifth most wine in the United States.Texas wine growers must contend with unpredictable and extreme weather events, making each Texas vintage an adventure. Therein lies both the magic and the challenge, because weather and weather events dramatically impact each year's Texas wine and what grapes are grown.When late frosts or hail thin the grape crop, the crop tends to more more concentrated—often making for better wine. Heat stress can reduce sugar accumulation, which is why Texas grape growers turned to varieties that do well in the heat. Drought can stress vines and reduce yield, but Texas grape growing regions long ago adopted farming methods and irrigation technology to deal with it. Add to that vast amounts of wine-vine-friendly land and the wealth to invest in the wine lifestyle, and you have the formula for Texas success. A surprise to those whose opinion of Texas is based on inaccurate stereotypes.More than 80% of Texas grapes are grown on the Texas High Plains, the vast flatlands of the southern portion of the Texas Panhandle, known in historic times as the Llano Estacado. The Texas High Plains AVA encompasses some 8,000,000 acres (12,500 square miles, larger than nine states) with Lubbock as the largest urban center.The High Plains are called the “high plains” for a reason. The great, very flat plateau has elevations from 3,000 to 4,000 feet above sea level. That puts it in the same league as high elevation vineyards in Argentina and Chile.Long a region of cattle raising and cotton, peanuts, squash, and melon farming, the High Plains also are a place of unpredictable weather. Late spring frosts, hailstorms, torrential rains, drought, and sudden freezes are all part of the deal. Such variability means vintages can vary markedly from year to year. That's not a bug in Texas wine, it is a feature.The High Plains AVA provides many winegrowing advantages. The high elevations mean hotter temperatures and more UV during the day. That encourages quicker fruit ripening—some Texas harvests begin as early as late July—and thicker skins. The elevation also means cooler nights, the coveted “diurnal shift” that preserves acidity. Early harvests give Texas wines their distinctive minerality. Thicker skins make for darker, more intense red wines.High Plains soil usually is red sandy loam or sandy clay loam. The phylloxera louse hates sandy. The winds are reliably strong, hot, and dry. Mildew and fungus hate windy, dry heat. The soils have excellent drainage characteristics. Wine vines love good drainage.All well and good, but Texans had to figure out what grape varieties are best suited for this inviting wine vine environment. It was pretty clear from the beginning cool-climate varieties like chardonnay, riesling, and cabernet franc would only work in very limited Texas places. But tempranillo, mourvèdre, blanc du boise, chenin blanc, and viognier proved to do well.Texas is a very big place with winegrowing spread across its vastness, so broad generalizations are inherently flawed. The Texas Hill Country AVA, for instance, is somewhat different than the High Plains AVA. While the Hill Country grows many of the same grapes that work on the High Plains, cabernet sauvignon, merlot, gewürztraminer, albariño, and roussane are a larger part of the mix in the state's second-most important winegrowing region. The Texas Hill Country is the state's largest AVA at 9,000 acres, more than 14,000 square miles. It is the third-largest AVA in the United States and contains two sub-AVAs.Fredericksburg, Texas (Larry D. Moore photo)The Hill Country AVA demonstrates the diversity of the Texas wine industry. While most Texas wine grapes are grown in the High Plains AVA, the Hill Country AVA is the Texas wine showcase. Centered around Fredericksburg, a charming Texas-German town located between San Antonio and Austin, the Hill Country AVA is the second-most visited AVA in the United States, second only to Napa.In addition to the big two there are six other Texas AVAs:• Fredericksburg is a sub-appellation in the Hill Country AVA. It surrounds the town of Fredericksburg.• Bell Mountain also is a part of the Hill Country AVA; it also is near Fredericksburg.• Escondido Valley is located in Pecos County in the Big Bend area of western Texas. “Escondido” is Spanish for “hidden.”• Mesilla Valley primarily is located in New Mexico, with a small portion in Texas along the Rio Grande around El Paso. “Mesilla” is Spanish for “high plateau.”• Texas Davis Mountains is located in the Trans-Pecos region of West Texas surrounding Fort Davis; it is particularly a high altitude AVA with elevations of 4,500-8,300 feet above sea level.• Texoma is located on the Texas-Oklahoma border north of Dallas. It is the newest Texas AVA.All these factors—variable weather challenges, vast and variable land conducive to grapegrowing, discovery of grape varieties that thrive in Texas conditions, the economic power of the second-most populated state and the state with the nation's second-highest GDP—make Texas an exciting frontier in the wine world. Watch this space.Tasting notes• William Chris Vineyards Purtell Vineyard Grenache, Texas High Plains 2020 is smooth, easy drinker from a top Texas winemaker and leading Texas wine grape grower. Delivers the svelte sophistication of grenache. Very approachable. Clean, fruit-forward. $21-25 Link to my review• Becker Vineyards Prairie Cuvee, Texas High Plains 2019 is light, refreshing, full fruity flavor. This is classic Rhône blend well executed using Texas-grown grapes by a substantial player in the state's ascendency in the wine world. $25 Link to my review• Wedding Oak Winery Sweetheart Rosé, Texas 2021 is rosé delight with delicious fruit. Elegant and substantial. Complexity from a well-coordinated mélange of Texas red grapes that deliver fruitiness and intriguing florals. Well made Texas wine. $29 Link to my review• Wedding Oak Winery Chenin Blanc, Texas High Plains, Phillips Vineyard 2023 delivers vivid citrus, tree fruits in clean, precise manner. No interference from oak, nice depth and complexity. $30 Link to my review• William Chris Vineyards Mourvèdre Reserve, Texas High Plains 2018 is a solid, silky presentation of mourvèdre, a grape that has found a home in Texas. Good balance of fruit, acidity, and reserved, elegant tannins. Tasty, well behaved, worthy Texas tipple. $35-38 Link to my review• Flat Creek Estate Buttero Red Wine Blend 2018 is fruit-forward expression of classic Italian grapes—sangiovese, primitivo, montepulciano—from a quality Texas winery that specializes in Italian grapes. $35 Link to my reviewLast roundHumpty Dumpty had a great fall. He said his summer was pretty good, too. Wine time.Last round bonus humor• If you fret your microwave has been collecting data and your TV set has been spying on you, just remember your vacuum has been gathering dirt on you for years. Wine time.• This week has been tough—constant rane, hale, gails, drissle, thundre, litnin, hy tydes, tawnaydoes, and rizzing colde. It was a really bad spell of wether. Wine time.• Why are married women often heavier than single women?Because single women come home, see what is in the fridge, then go to bed.Married women come home, see what is in the bed, then go to the fridge. Wine time.• Man asks this wife: “What would you do if I won the lottery/“Wife: “I would take my half and leave you.”Man: “Great. I won $12 today. Here's your $6. Stay in touch.” Wine time.Gus Clemens on Wine is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on WineLinks worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative. 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

William Hill's The Square Ball is back again and this week Donegal's Eamon McGee is the guest in studio.Eamon was renowned as one of the best defenders in the country during his stint with Donegal from 2004 until 2016, winning an All-Ireland, three Ulster Titles and a League Title along the way.While there's a small chat about the games this weekend at the beginning of the episode, it's not long before talk turns to Eamon's remarkable career as well as his analytical and articulate takes on life.18+ | Gamblingcare.ie

This is the weekly columnTo everything there is a season, and a time for every purpose under heaven. In June of 2025, such a time has come for my wine writing adventure.In the summer of 2008, the editor of my local newspaper, the San Angelo Standard-Times, challenged me to write a wine column that would entertain and inform the average wine buyer. The “buyer” part was important because the weekly column would be an anchor on the Wednesday food section of the newspaper and advertisers wanted information about wines customers could buy in local stores.And so a wonderful adventure began. By September I had written enough test drafts to find a voice, approach, and word length to prove to myself I could pull this off. Imperatives included a word length to fit into the news hole on the front of the food section, a commitment to file well in advance since the section often was one of the first to be processed in the newsroom, never to miss a deadline, never to lazily submit a previous column even if my well of ideas was dry. I take pride in hitting every single one of those marks the past 17 years.It was pleasing when sister papers of the Standard-Times—in Corpus Christi and Abilene—picked up the column. Then the Lubbock Avalanche-Journal, which was not part of the company at that time. Then came newspaper sales and consolidations and, soon, I was providing columns for the new mothership, Gannett-USA Today. Now the column appeared all over the United States, from Florida to California. Those were heady times for a wine writer in San Angelo, Texas.That was the case for more than a decade. I was a nationally syndicated wine columnist and expanding into non-Gannett-USA Today newspapers since I own the rights to my work and only sold papers the rights to use my work in print and online. The money was nice, the audience was more important.At the same time, I was online almost from the beginning. I owned an advertising agency that made websites, so from the first months my columns and wine reviews were available in a searchable, free website— Link —and on Facebook. Then Twitter (X). Eventually Bluesky and LinkedIn.Wide exposure brought delightful benefits. Winemakers around the world sent me samples to taste and write about. I got to interview and be interviewed by notables in the wine world. When I visited wineries, I got special treatment. I told many folks, this was one of the best writing gigs in my more than 50 years as a professional writer. And I could toast my good fortune with a high-quality bottle of wine the maker had begged me to receive for free.Much of this delicious adventure continues, but in 2025 one chapter closes. Local daily newspapers throughout the United States have entered hospice protocols. Gannett is doing its best to remain viable, but clearly denouement looms. At first, because of shrinking space, my wine column stopped running weekly and became episodic, especially in the non-Texas newspapers. Then in the Texas newspapers. Invoices went unpaid. When I queried editors about the situation, silence.In correspondence with Dave McIntyre, who ended his weekly wine column in The Washington Post this January after 16 years, I realized we faced similar pressures in a changing newspaper environment. “Despite our efforts to spread the appeal of wine, a wine column is aimed at a niche audience,” he wrote, “while newspapers increasingly grade the success of an individual article on the number of readers who click on it.”This is not a valedictory column. I enjoy writing about wine and reviewing wine and do not intend to stop. I just face the reality that newspapers no longer are one of the vehicles to reach readers.In some ways, I celebrate new freedom. I no longer am subject to the tyranny of a 450-word count. I no longer am confined to a once-a-week schedule. That likely does not mean fewer columns/posts, likely more, but not always on Wednesday.To the newspapers that carried my column for most of the past 17 years, thank you. It has been a joy of my life. To all my readers/followers, this is not goodbye. See you on the internet.Links to where to continue to find Gus Clemens on Wine are below.Last roundAncient Egyptian architect: “Do you know how to build a pyramid?”Ancient Egyptian builder: “Well, yeah, up to a point.”Wine time.Links:Gus Clemens on Wine websiteGus Clemens on Wine FacebookGus Clemens on Wine Twitter/XGus Clemens on Wine BlueskyGus Clemens on Wine Vocal (long form )Email: wine@cwadv.com 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

It's safe to say we were in the presence of hurling and football royalty this week as Jimmy Barry-Murphy joined William Hill's The Square Ball in studio.Across both codes, Jimmy has seven All-Irelands, 12 Munster titles, three League titles and seven All-Stars, making him one of the most illustrious players to ever take the field in hurling and football.Like, subscribe and leave us a comment.18+ | Gamblingcare.ie

There's very little left to say about Chrissy McKaigue that hasn't already been said. After his retirement from inter-county football last year at the age of 35, he left with two Ulster titles, an All-Star and league medals from all four divisions, a feat that nobody else in Gaelic football has achieved. If you were a forward playing Derry and say McKaigue coming your way, you knew you were in for a tough afternoon. Enjoy The Chrissy McKaigue episode of William Hill's The Square Ball.18+ | Gamblingcare.ie

The great Peter Canavan was in The Square Ball studios this week and what a treat it was to look back over the amazing career of one of the greatest of all time. From underage all the way to the steps of the Hogan Stand, Canavan was always a leading figure for his teams on the way to their success.00:00 - Introduction02:30 - Underage23:00 - The 90s39:00 - Mickey Harte and 200353:30 - 2005 Season1:02:00 - Kerry/Tyrone Rivalry

It's late spring, which means it's the perfect time to get outdoors and head to a vineyard. But this year, there's something else in the air: the threat of tariffs driving up the cost of imported wine. Dave McIntyre from the Washington Post is here to tell us which local wineries are worth the drive, and how to not break the bank. Want some more DC news? Then make sure to sign up for our morning newsletter Hey DC. You can also become a member, with ad-free listening, for as little as $8 a month. Learn more about the sponsors of this May 21st episode: Folger Shakespeare Library PaintCare The Pew Charitable Trusts Nace Law Group Silver Mirror Facial Bar - Use CITYCAST30 for $30 off your first facial Interested in advertising with City Cast? Find more info HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us for an exciting episode of the Embellish Pod as we dive into the world of Indiana whiskey with Dave McIntyre, co-founder of West Fork Whiskey Company and Old Hamer. In this episode, we explore the journey of West Fork Whiskey, from its humble beginnings to becoming a key player in the craft bourbon scene. Discover how Dave and his childhood friends turned their passion for bourbon into a thriving business, the unique characteristics that set Indiana whiskey apart from its Kentucky counterparts, and the innovative approaches they take in their distilling process. We'll also discuss the challenges and triumphs of running a distillery, including the impact of market dynamics, the importance of hospitality, and the exciting new developments at their 30,000 square foot facility in Westfield, Indiana. Whether you're a whiskey enthusiast or just curious about the craft distilling industry, this episode is packed with insights and stories that you won't want to miss! Timestamps: 00:00 - Introduction 00:42 - Meet Dave McIntyre 02:04 - The origins of West Fork Whiskey 06:57 - Indiana vs. Kentucky whiskey 08:21 - Unique characteristics of Indiana bourbon 14:10 - The evolution of West Fork's production 20:00 - The impact of market changes 30:41 - The new facility and hospitality offerings 42:10 - Food and cocktail pairings at West Fork 46:07 - Planning your visit to West Fork Connect with West Fork: Website: https://www.westforkwhiskey.com/home Facebook: https://www.facebook.com/WestForkWhiskey/ Instagram: http://instagram.com/westforkwhiskey Tiktok: https://www.tiktok.com/@westforkwhiskey Don't forget to subscribe for more episodes and check out our video content on YouTube! For more information, visit www.embellishpod.com and follow us on Instagram and TikTok @embellishpod.

Waterford hurler Paul Flynn is the guest this week on William Hill's The Square Ball and there was a lot to talk about from an illustrious career of highs and lows, including Munster success, All-Ireland heartbreak and some iconic moments along the way.Like, comment and subscribe to The Square Ball.

This special bonus episode of William Hill's The Square Ball is coming to a little earlier than usual this week. Co-host of The Square Ball Ashling Thompson was in studio this week and with the postponement of Saturday's Munster Senior Camogie Final on Saturday, in which Ashling's Cork team were due to compete, she shared her thoughts on the decision and what comes next.Normal service will resume on Thursday with another episode dropping!

In this episode of William Hill's The Square Ball, Meath legend Anthony Moyles joins us in studio to discuss a career of ups and downs, as well as reflecting on that controversial Leinster Final ahead of the rematch between Meath and Louth, and the Battle of Croke Park during the 2006 International Rules series.00:00 - Introduction03:00 - Meath v Dublin23:00 - Meath Senior Panel31:20 - His Debut34:10 - 200143:00 - Frustrations50:00 - 2007 season58:00 - That Wexford Game1:07:00 - Louth Leinster Final1:20:15 - International Rules

Five All-Ireland medals, three National Leagues, ten Munster titles, three All-Stars and one Footballer of the Year award... Marc Ó Sé is a true legend of the game and we're delighted that he joined us on William Hill's The Square Ball this week.There was a lot to touch on in this interview ranging back to his early days with An Ghaeltacht and growing up in a football obsessed household, to breaking onto the panel under Páidí Ó Sé and going on to win five All-Ireland titles. Sit back, relax and enjoy, this is The Marc Ó Sé episode of William Hill's The Square Ball.00:00 - Introduction09:30 - Marc Ó Sé Interview17:15 - Brother Battles26:00 - Páidí Ó Sé31:30 - Pressure of the Ó Sé Name39:50 - Kerry Panel52:20 - Tyrone1:02:30 - Dealing with Defeat1:11:20 - Donegal1:20:20 - Some Great Stories!

In the latest episode of William Hill's The Square Ball, Dave McIntyre and Darran O'Sullivan discuss the the Footbal Championship, dark horses, storming favourites, rules changes and everything in between.Darran also discusses the epic game in Páirc Uí Chaoimh over the weekend and how he made a poor decision with his choice of seats.

This week, William Hill's The Square Ball are delighted to have Tipperary great Eoin Kelly in studio. Two All-Irelands, five Munster titles, two National Leagues and six All-Stars, the Mullinahone man had a career most players could only dream of having. From playing u21 aged 14 to captaining Tipperary to All-Ireland success, sit back and enjoy The Eoin Kelly episode of William Hill's The Square Ball.00:00 - Introduction07:00 - Eoin Kelly Interview16:00 - Coming into the Tipp Squad25:00 - Championship debut40:00 - Borrisoleigh Five48:00 - 2007 Season1:03:00 - 2009 Final1:08:00 - 2010 Success

One of Dublin's most iconic players, Ciarán Whelan, is the guest this week on William Hill's The Square Ball. Looking back at a career of highs and near misses, Whelan shares his view of it all in a remarkably forthright interview with host Dave McIntyre and co-host Darran O'Sullivan. This is one all GAA fans will not want to miss.00:00 - Introduction8:30 - A Whelan/Fenton midfield18:00 - Dublin senior panel 199625:00 - Leadership34:00 - That game in Semple Stadium40:00 - Tommy Lyons55:00 - Mayo and Tyrone games1:08:00 - Nearly coming back in 2011

Kilkenny great Tommy Walsh is the star in the chair on The Square Ball, powered by William Hill, this week. Listening to Dave rattling off his accomplishments at the start of the interview is a firm reminder that Tommy Walsh is hurling royalty.This is The Man, The Myth, The Legend - Tommy Walsh on The Square Ball, powered by William Hill.Don't forget to like and subscribe, and do leave us a comment about guests you'd like to see this season. 00:00 - Introduction and Ashling chat07:10 - Tommy Walsh interview12:00 - His love of the game20:00 - His first time on the Kilkenny panel28:30 - Playing his first All-Ireland Final33:00 - The Cork Rivalry41:00 - The Drive for Five45:50 - The Brian Gavin Incident50:00 - The 2014 season1:04:00 - Retirement

It's Season 2 of The Square Ball, powered by William Hill, and this season is going to be bigger than ever with 20 episodes coming your way over the coming months.Our first guest is none other than Kildare legend Johnny Doyle who joined Dave McIntyre and Conor McManus to chat about his lengthy career spanning from 1995 all the way up until 2024. A brilliant servant to Kildare, a warrior on the pitch, and an absolute gentleman to boot, it's a cracking episode to kick off Season 2.00:00 - Intro and football league chat10:00 - Johnny Doyle interview12:30 - Retirement from Allenwood19:00 - His Kildare debut26:50 - His love of midfield33:30 - Playing against Micko41:00 - The most emotional game he played in46:00 - Kieran McGeeney era57:00 - McGeeney's departure 1:12:00 - Reflections on his career

Dave McIntyre served as the wine critic for the Washington Post for 16 years where he covered timely industry topics including emerging regions and climate change and reviewed hundreds of wines. Now retired from both the newspaper and a separate career in public affairs, he continues his in-depth wine reporting on his Substack, Dave McIntyre's WineLine, and as a columnist for The SOMM Journal. A DC area resident, McIntyre was an early advocate of Virginia wines and the Drink Local movement.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).  The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

If you're a veteran you know about TriCare, Mike talked to the TriWest president Dave McIntyre about veterans access and how they help. 

Today's HeadlinesLebanon's new leadership seeks to normalize relationship with SyriaMinistries in Haiti face challenges as Cap-Haïtien sees population surgeHow one high school in Uganda is lifting up its students and community

Dave McIntyre & Alan Quinlan have their say on Ireland's narrow win over Australia and the Autumn Nations Series as a whole from the gantry of a noisy Aviva Stadium as Cian Healy is celebrated on the pitch. Hosted on Acast. See acast.com/privacy for more information.

Our commentary team of Dave McIntyre & Alan Quinlan give their reaction to Ireland's win 52-17 win over Fiji from the Aviva Stadium gantry.Watch the Autumn Nations Series and the Men's, Women's and U20 Six Nations Championships live on Virgin Media Television. Hosted on Acast. See acast.com/privacy for more information.

Commentary team of Dave McIntyre and Alan Quinlan give their reaction from the gantry to Ireland's narrow win over Argentina at the Aviva Stadium.Watch the Autumn Nations Series and the Men's, Women's and U20 Six Nations Championships live on Virgin Media Television. Hosted on Acast. See acast.com/privacy for more information.

2024 is looking to be a solid year for wineries in Virginia and Maryland. But for folks who are unfamiliar and want to check out the area's wineries this fall, we're returning to our conversation from last year with Dave McIntyre of the Washington Post. He's got a list of wineries no matter your price range or distance restrictions. Our next live taping is Wednesday, Oct. 9 at Black Cat. Come join us to learn about the juiciest election stories of the year, from the fierce clash over ranked choice voting to an indicted councilmember's scandalous reelection bid with zero competition. RSVP here. Want some more DC news? Then make sure to sign up for our morning newsletter Hey DC. You can also become a member, with ad-free listening, for as little as $8 a month. Learn more about the sponsors of this September 25th episode: National Museum of Women in the Arts  PaintCare The Peabody Institute of The Johns Hopkins University Interested in advertising with City Cast? Find more info HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

Alone. After losing his marriage, his ministry, his job – all the things that were his identity, Dave McIntyre, Director of Set Free Global, was invited to enter the process of becoming a contestant on the survival show Alone. And he was one of 10 selected to be left alone in the rocky, wet terrain of the north end of Vancouver Island, British Colombia. His heart was full of regret and revenge. He had lost 35 pounds. He was hungry. He was miserable. And he had no one and nothing to distract him from it. Thirty or so days into his time “alone” he had to face his own sin and the sin of those who had grievously harmed those he loved the most. What happened? How did it impact him? Dave joins us to share his incredible story of coming to the end of himself and to the beginning of freedom in Christ.Support the show: https://give.moodyradio.org/fall-share?v=def&appeal=MRWM&_gl=1%2a142i9we%2a_ga%2aNTE4MTE5MmUtY2U1Yy00YmQ3LWU4MmUtNjEwYTQ5YzAyODRj%2a_ga_4WH1937046%2aMTY5NTExODEwMS4yOTkuMC4xNjk1MTE4MTAxLjYwLjAuMA..&_ga=2.197426156.215784306.1695059984-1182841406.166859587See omnystudio.com/listener for privacy information.

Mentioned in this EpisodeAdvertisers for this episode Texas Wine Analytics Bending Branch Winery Connect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine or join the podcast membership at the Gold Medal, Silver Medal, or Bronze Medal Level! Leave a review on Spotify or Apple Podcasts! Texas Wine News3 Cheers for the 10th anniversary of Texas Fine WineChris Brundrett is an EY Entrepreneur of the Year Gulf South Award Finalist LINKNadia Chaudhury for Eater Austin: “Where to Eat and Drink in Driftwood, Texas”Fredericksburg Food and Wine Festival Announced LINKInterview with Kelsey Kramer of the Hill Country Wine AcademyHill Country Wine Academy Grafted: Uniting Women in Texas Wine Gold Star Vintage Bookstore and Wine Bar Demerit none Special ThanksNeed lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! Thanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.

Merriam-Webster's Word of the Day for February 12, 2024 is: inveigh • in-VAY • verb Inveigh is a formal word that means "to protest or complain bitterly or vehemently." Like its synonym rail, it's typically used with against. // Students inveighed against the new dress code policy. See the entry > Examples: "While I've inveighed here about categorical statements against chocolate and wine, I will repeat my favorite maxim that 'bubbles go with everything.' Champagne … is fantastic with chocolate-covered strawberries (in which the berries are the star)." — Dave McIntyre, The Washington Post, 9 Feb. 2023 Did you know? It's all well and good to complain, kvetch, gripe, or grumble about whatever happens to be vexing you, but for a stronger effect, we suggest inveighing against it. (You'll almost always want to include the against, by the way.) Inveigh was borrowed with its meaning from the Latin verb invehi (invehi can also mean "to attack"), which is also a form of invehere, meaning "to carry in." Another invehere descendant is the closely-related noun invective, which refers to insulting or abusive language. Nota bene: it's not necessary to hurl invective when inveighing against what irks you.

Mentioned in this EpisodeConnect with the Podcast: Facebook: @texaswinepod Instagram: @texaswinepod Email: texaswinepod@gmail.com Visit www.thisistexaswine.com Help the Show: Subscribe to the newsletter. Donate virtual Texas wine! Leave a review on Spotify or Apple Podcasts! Top Texas Wine Stories of the YearBig-time Texas wine press from top local, state, and national wine writers.Hickory Sands AVA perfected by the TTB. (Llano Uplift AVA was perfected in 2022).Many Texas wines did very well in competitions, and white wines fared especially well. William Chris Vineyards was named one of the Top 100 Vineyards and Wineries.Harvest yields were huge.It was a great year for Texas wine festivals and events.The Texas Wine Love app debuted.Lots of education was delivered through seminars and symposiums. More Texans than ever (or so it seemed) decided to become Specialists of Texas Wine (levels 1 and 2), Texas Wine Ambassador Certification, and WSET courses. Bravo!Plenty of winemakers were on the move.Winery tasting rooms opened, and some closed. Others moved locations.The State Fair of Texas changed direction in the wine garden, and Texas wine only represents 13% of the formerly 100% Texas wine list.Many thanks to Daniel Kelada at Vinovium for co-hosting this episode! Vinovium Announcing the Texas Wine Pod Awards 2023! Retail Space of the Year: H-E-B Tomball Marketing Campaign of the Year: Pedernales Cellars for Seriously. Texas Wine. Best Social Media Post: North Texas Wine Country Edu-tainment Award: Texas Wine Club Social Media Consistency Award (tie): Reddy Vineyards and Duchman Family Winery Brand with Heart Award: Farmhouse Vineyards Keeping It Real Award: Alta Marfa Winery Winery Dog of the Year: Whiskey at Vinovium LIFETIME ACHIEVEMENT for Best Restaurant Wine List: Cabernet Grill Special ThanksThanks to Texas Wine Lover for promotional help! For the latest information on Texas wineries and vineyards, visit Texas Wine Lover. Don't forget to download the Texas Wine Lover app too!Wine & Food FoundationI'm so happy to be part of the community of wine and food lovers at The Wine & Food Foundation! Get more information about upcoming events, wine education classes, and membership options here.Need lodging in Fredericksburg? Check out Cork + Cactus! Find Cork + Cactus and many more great rentals at Heavenly Hosts.com! 

Merriam-Webster's Word of the Day for November 18, 2023 is: disabuse • diss-uh-BYOOZ • verb To disabuse someone of something, such as a belief, is to show or convince them that the belief is incorrect. // Anyone expecting a light, romantic story will be quickly disabused of that notion by the opening chapter of the novel. See the entry > Examples: “Wineries that persist in using heavier glass continue to blame us—consumers—for believing a heavy bottle signals a better wine. We should disabuse them of their belief in our gullibility. These peacock bottles, strutting to catch our attention, won't work.” — Dave Mcintyre, The Washington Post, 29 Apr. 2023 Did you know? Taken as a product of its parts, one might assume that disabuse means “to not abuse.” While the usage has changed over the years, that assumption isn't entirely wrong. We know the verb abuse as a word with various meanings having to do with bad physical or verbal treatment, as well as incorrect or excessive use, but when disabuse first appeared in the 17th century, there was a sense of abuse, now obsolete, that meant “to deceive.” Francis Bacon used that meaning, for example, when he wrote in 1605, “You are much abused if you think your virtue can withstand the King's power.” The prefix dis- has the sense of undoing the effect of a verb, so it's logical that disabuse means “to undeceive.” English speakers didn't come up with the idea of joining dis- to abuse all on their own, however. It was the French who first appended their prefix dés- to their verb abuser; our disabuse is modeled after the French word désabuser.

It's the last installment of our fall guide, and we're talking wineries and vineyards. You might not realize the DMV is a place that grows award-winning wine, but Dave McIntyre of the Washington Post is here to tell us which we should try for ourselves. Let us know what you think of the newscast at the end of our episodes with this short, multiple-choice survey: https://forms.gle/7mggSwc1jNSETNoP7 Here's our written guide to local wineries and how to make the most of them. Sign up for our morning newsletter Hey DC for more amazing content like this. Check out our episode on Georgetown streateries. Interested in advertising with City Cast? Find more info HERE. And we'd love to feature you on the show! Share your DC-related thoughts, hopes, and frustrations with us in a voicemail by calling 202-642-2654. Learn more about your ad choices. Visit megaphone.fm/adchoices

Merriam-Webster's Word of the Day for August 19, 2023 is: slake • SLAYK • verb Slake is a verb meaning "to satisfy or quench." It can also mean "to hydrate." // The quest to slake his wanderlust was never-ending. // They slaked their thirst with cold lemonade. See the entry > Examples: "The warm weather of late spring and summer brings certain wines to mind—racy rosés to slake our thirst, for example." — Dave McIntyre, The Washington Post, 1 June 2023 Did you know? Have no fear, the Word of the Day is here to slake your thirst for knowledge. The uses of slake are varied and fluid. Its most common meaning is synonymous with satisfy or quench—one can slake anything from curiosity to literal thirst. In chemistry, slake can mean "to cause a substance to heat and crumble by treatment with water," and is used specifically in the noun phrase slaked lime, which refers to a compound used in binding agents such as plaster and cement. The word has some obsolete meanings as well: in Shakespearean times, slake meant "to subside or abate" or "to lessen the force of." The most erudite word enthusiasts may also be aware of earlier meanings of slake, such as "to slacken one's efforts" or "to cause to be relaxed or loose." These early meanings recall the word's Old English ancestor sleac, which not only meant "slack" but is also slack's source.

Winner of season 2 of Alone, Dave McIntyre talks to us about life in brazil, the divide between the city and nature, and termites!?

That's rare is wonderful, as the dads are back after the Bank Holiday weekend, for a second podcast in two weeks! This week, Ger Gilroy, Adrian Barry, Nathan Murphy and Dave McIntyre grapple with a massive dilemma: whether to tidy up their kid's playroom or not! Dadcast is in partnership with Nivea Men. Try Ireland's No.1 Skincare brand.

What's rare is wonderful, as he dads are back after the Bank Holiday weekend, for a second podcast in two weeks! This week, Ger Gilroy, Adrian Barry, Nathan Murphy and Dave McIntyre grapple with a massive dilemma: whether to tidy up their kid's playroom or not! Dadcast is in partnership with Nivea Men. Try Ireland No.1 Skincare brand.

Fergus McFadden joins Dave McIntyre after Munster earn a bonus point against Toulouse in France. McFadden touches on Munster's exciting future, the impact of the new coaching staff and Joey Carbery's response to being dropped by Ireland. With Vodafone Ireland #TeamOfUs

Former Leinster and Connacht outhalf Andy Dunne joined Dave McIntyre following their commentary duties to dissect just how good this Leinster side is after they romped home to a 49-14 victory over a fully-loaded Gloucester side. Rugby on Off The Ball in association with Vodafone Ireland | #TeamOfUs