Podcasts about decant

Sometimes the cost on mid-summer berries is too good to walk by so you stock up on some delightful berries and then... need to find a way to use them up.BLUEBERRY PANCAKESMelt 80g butter in a small, smooth bowl and set it asidePick out the dud berries and compost those! They're not good.Separate 2 eggs, whizz the whites of the eggs with 2tbs of caster sugar.Decant into a standby bowl then reuse the mixing bowl (unwashed) to whizz up:the 2 egg yolks (I misspoke in the episode and said "eggs" not "egg yolks" but it's YOLKS, folks)1 cup milk1tsp vanilla essencepinch saltcombine, then -sift in 1 cup SR flour (wholemeal is ok)add in the melted buttermix just a bit - DO NOT OVERMIX!then cut through the foamy, meringuey egg white.Warm up a heavy-based frypan. Rub butter over the pan. Spread 1/2 cup - 3/4 cup sized pancakes on the pan, dot with an ABUNDANCE of blueberries, pop the lid on the pan then leave alone for 1.5 - 2 mins. Flip and cook for another 1.5 mins with the lid off.Serve immediately with whipped cream, sliced banana, maple syrup, etc. Hosted on Acast. See acast.com/privacy for more information.

Cooked or uncooked? Fresh or aged? Bourbon, Cognac, or rum-based? For this festive Cocktail College and the ultimate guide to Eggnog, we're joined by returning guest Aaron Goldfarb, author and VinePair writer at large. Listen on (or read below) to learn Aaron's batched Eggnog recipe — and don't forget to like, review, and subscribe! Aaron Goldfarb's Eggnog Recipe (serves 12) Ingredients - 12 eggs, separated - 1 cup demerara sugar - 3-4 cups milk - 1 16-ounce carton heavy cream - 12-16 ounces alcohol, such as bourbon, Cognac, and/or aged rum - Garnish: nutmeg Directions 1. Beat egg whites to a soft peak and set aside. 2. Separately, mix egg yolks and sugar until sugar is dissolved. 3. Add cream and milk until thoroughly combined. 4. Carefully fold in egg whites then add alcohol. 5. Decant into a punch bowl and ladle into Old Fashioned glasses to serve. 6. Garnish with freshly grated nutmeg.

Welcome to Series Two of our podcast!Welcome to the Second Series of The Wine Pod 'For The Love of Wine':Join us on a journey through our unique approach to wine, enriching your understanding and enjoyment along the way.In our latest episode, we delve into the patch between storing and opening our wine.To complement the podcast, here are our expert tips on decanting:The groundwork:* Know When to Decant: Decanting is beneficial for certain types of wine, particularly older red wines with sediment or full-bodied young wines that can benefit from aeration. Lighter-bodied wines and delicate whites generally don't require decanting but this shouldn't stop you.* Prepare the Decanter: Ensure that the decanter is clean and free of any odours or residues that could affect the wine's flavour. Rinse the decanter with clean water before use and dry it thoroughly with a lint-free cloth.* Position the Bottle: Before decanting, stand the wine bottle upright for several hours or overnight if it has sediment. This allows the sediment to settle at the bottom of the bottle, making it easier to separate from the wine during decanting.* Decant with Care: Pour the wine slowly and steadily into the decanter, holding the bottle steadily to avoid disturbing any sediment that may have settled. Use a gentle, controlled motion to prevent splashing and oxidation.* Watch for Sediment: When decanting older red wines, pour slowly and watch for sediment as you near the end of the bottle. Stop pouring before the sediment reaches the neck of the bottle, leaving it behind to ensure a clear pour.* Aerate as Needed: Depending on the wine and your preference, you can choose to aerate the wine further by swirling it gently in the decanter or by allowing it to sit for a period before serving. Aeration can help soften tannins and enhance aromas and flavours.* Serve at the Right Temperature: Once decanted, serve the wine at the appropriate temperature for its style. Red wines are typically served at slightly cooler than room temperature, while whites and sparkling wines are served chilled or just above fridge temperature at around 10 - 14 degrees.Here is all the info about the episode:Will's wine of the week:DeMorgenzon ‘Reserve' Chenin Blanc 2020/21, South AfricaLuke's thought of the week:It is better to fail in originality than to succeed in imitation.References:Masi 'Costasera' Amarone della Valpolicella.2010 Brunello di Montalcino, Il Poggione, Tuscany, Italy - whats in our glass.Double decanting.Decanter with Aerator.Planes, Trains & Automobiles - movie.Bandol Rosé - apellation in Provence France.Lambrusco - style of sparkling wine.As always please like, share and comment.Stay Corked - Luke & Will This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit lukeflunder.substack.com/subscribe

 After a 2-week cold-induced hiatus, Kevin and Karina return to the program for a belated housing week, catching up on the big news items we missed on the break, then later speaking to Shane McGrath from Housing for the Aged Action Group (HAAG) and housing activist Jack Verdins.  Discussing Daniel Andrews' shameful final announcement as premier to demolish all PH towers and why; we finish on previously successful campaigns and how the community has mobilised in response, with more direct actions around the corner. HAAG invites you to their Housing Justice Quilting Bee;11am-2pm,Thursday 26th of OctoberLevel 1, Ross House, Flinders Lane Melbourne You can call (03) 9654 7389 to register your attendance, or just show up! To access all previous podcasts and any extra links in our podcast descriptions, visit 3cr.org.au/citylimits 

In this podcast, Zach shared his experience as the director of human performance at TCU for 16 years. He discusses with us: -Advice for creating stability, - His mentors' job hopping experience - Travel tips for baseball coaches - And a better work-life balance He also shared his own restructuring of schedule and arrangement of practices and training sessions in the last two years.___TRY US OUT:24 hour access for ONLY $1: https://strengthcoachnetwork.com/monthly-order___CONNECT:

Climate change is scary and it's even scarier for teenagers who feel like it's up to their generation to fix it. In an episode from the KALW original podcast tbh, teenagers tackle climate anxiety and action. Then, a reading from San Carlos author Jane Kuo. Plus, our local music segment spotlights Decant. They're playing at Berkeley Art Gallery this Friday.

We talk a big game about decanting - so does it actually do anything? We put it to the test! What Meg's drinking: Adega de Monção Vinho Verde $14Wine tasted: Chapel Hill The MV Cabernet Sauvignon $30Wine wings glasses: Riedel  Final Drop: City Wine Shop The Singularity $30Follow us on instagram @winewithmegandmel

Decantó el temita de la Inteligencia Artificial, así que aproveché para hacer un episodio sobre mi experiencia y con sugerencias para su uso. Les dejo el artículo que comenté: ChatGPT Lifts Business Professionals' Productivity and Improves Work Quality https://www.nngroup.com/articles/chatgpt-productivity/ Utilizar las herramientas tecnológicas te ayudará a aumentar y mejorar tu productividad, optimizar los tiempos e incluso entregar un material de calidad. Sígueme en Instagram: https://www.instagram.com/productividad_saludable/ Gracias por llegar hasta aquí. Besos. --- Send in a voice message: https://podcasters.spotify.com/pod/show/productividadsaludable/message

Before Cesar Chavez marched for workers rights, he took his first steps into activism in the Bay Area. In this episode, we trace the local roots of a labor icon. Then, we explore the tumultuous history of the union he founded. And, a Berkeley activist reflects on his life and career. With local music from band, Decant.

OMG THIS RECIPE. It's SO GOOD. According to Simon, the fancy name is Gnocchi Alla Romana, which sounds intimidating but the method is SIMPLE... I recommend coupling this recipe with Manbaby's Cake. The two recipes go together, because one uses all egg whites and one uses all egg yolks. Frankly, I find those half-egg-only recipes a bit wasteful because who's that organised??  Want more food tips? Check out the 5 Minute Food Fix Instagram.    Recipe Ingredients 60g butter 1/4 tsp whipped garlic or a slightly smushed garlic clove which you will pull out later  1.25L milk  5 egg yolks (save egg whites for semolina gnocchi) 200g cheddar (see recipe) Method: To begin, in a medium saucepan, over medium-low heat, bring milk, butter and garlic to a boil. Reduce heat and slowly add in 375g semolina. Whisk as it cooks and bubbles until thick and porridgey. (4 mins). Decant the lot into a large mixing bowl and allow to cool for 1 hour.  Add in 5 egg yolks and 200g of the best cheddar cheese you can afford, grated (I use Mersey Valley or an English imported if I'm rich that week).   Spread the lot out onto your largest baking trays and allow to cool overnight. Next day, cut your semolina into triangles. Arrange in an overlapping formation on a baking tray and cover with grated cheese, bake hot for 15 - 20 mins. Serve with a simple grated tomato sauce. See omnystudio.com/listener for privacy information.

On this episode Tree invites Will Hargrove (C&B's Head of Fine Wine) and Neville Kirkpatrick (C&B's Fine Wine Executive) to discuss everything decanting. What it means? Why do it? And how it can enhance your drinking experience.

In this episode I'll be talking about the autumn equinox, harvest time, foraging, moon gardening and sharing delicious recipes for elderberry cold & flu syrup and blackberry & pear crumble. Instagram: @rootedbynaturepodcast Elderberry Syrup RecipeIngredients elderberries water sugar lemon, ginger or cinnamon & cloves (optional) Method Tip the berries into a saucepan, cover with water and simmer for 20-30 minutes on a medium heat. Sieve the juice from the berries, squeezing as much out as possible. Return to the pan with the sugar (450g to 600ml of juice) along with any additional flavourings and simmer until the sugar dissolves. Decant, cool and store in the fridge for a few weeks or freeze to see you through the winter.Blackberry & Pear Crumble RecipeIngredients75g sugar (demerara preferably) 75 butter 150g plain flour pears blackberries vanilla extract (optional) caster sugar (optional)MethodPreheat the oven to 180 degrees fan. Peel, core and chop the pears and place in a buttered oven dish along with the blackberries and caster sugar if required. Put on the lid and bake in the oven for 20 minutes. Meanwhile grate the (fridge cold) butter into a bowl, add the demerara sugar and flour and rub together to form crumbs. When the fruit is baked, remove the lid and sprinkle over the crumble topping and return to the oven for a further 15 minutes or until the crumble top is cooked through and golden. Reading listThe Hidden Life of Trees by Peter Wohlleben The Glorious Life of the Oak by John Lewis-Stempel The Wild Remedy: How nature mends us – a diary by Emma Mitchell The Hedgerow Handbook by Adele Nozedar The Almanac: A seasonal guide to 2022 by Lia Leendertz The Way Back Almanac 2022: A contemporary seasonal guide to nature by Melinda Salisbury The Herb Almanac: A seasonal guide to medicinal plants, Chelsea Physic Garden

I read from decadent to decant.     The Decadent movement: https://en.wikipedia.org/wiki/Decadent_movement     How do they make the coffee that doesn't keep you up all night or make you jittery? This is how: https://www.bbc.com/future/article/20180917-how-do-you-decaffeinate-coffee     The song "Nonagon" by They Might Be Giants: https://youtu.be/z5m8BWk5LoQ     A variety of info on wavelengths: https://www.flowvis.org/Flow%20Vis%20Guide/photons-and-wavelength/ https://www.livescience.com/50399-radio-waves.html https://en.wikipedia.org/wiki/Radio_wave     The word of the episode is "decalcomania". https://en.wikipedia.org/wiki/Decalcomania     Theme music from Jonah Kraut https://jonahkraut.bandcamp.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   "The Dictionary - Letter D" 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

Wine is a product of nature, human intervention, chemistry, and it's subject to many outside influences – storage, transport, handling – that can do a number on what's inside the bottle. In this episode, we cover the main things that could go wrong with wine, how they got there, and what to do about it (where possible)! Photo: Pixabay Shout out to Jamie Goode, the outstanding scientist and wine writer who makes so many complex science concepts so easy to understand. Here is the link to his book, “The Science of Wine from Vine to Glass,” from which some of the reference materials for the pod were taken. Also to “Sotheby's Wine Encyclopedia,” who (always with the humor of Tom Stevenson) brings up a number of very real faults that a lot of the mainstream wine press forget to mention (sauerkraut, anyone?). Other sources are below!   Here are the show notes: We start with defining what a flaw is in a wine, versus a taint, as defined by Jamie Goode. Then we talk about just plain old sucky wine. Flaw v Taint: Flaw is endemic to the wine, it happened in winemaking or vineyard Taint is from outside winemaking, like from packaging or from the winery We discuss the Japanese concept that talks about how small flaws can accentuate beauty (it is called Wabi-Sabi, the art of imperfection). Not all technical flaws are bad!     NOT FLAWS: Next we tackle things that need to be dealt with, but aren't flaws or taints: Sediment: What is it? Tannin chains combining and falling out of solution. Looks like your coffee filter threw up or there are brown flakes in the wine. What do you do? Decant, get a filter Sediment on a glass from Canva Images Cork floating in your wine: What is it? User error or an old cork. If you break the cork when you take it out, it may drop some flakes into the wine. If it's an old cork, this is even more likely! What do you do? Fish it out with you finger, a spoon, or get a filter Film/oily looking stuff on the surface: What is it? Most likely it's dishwashing soap residue from either glasses or decanter What do you do? Clean your glasses of the residue, send the glass back if you're in a restaurant. At home, warm water is often good enough to clean wine glasses as long as you have a good brush   Bubblegum, pear drop, nail-polish like aromas: What is it? These aromas come from carbonic maceration, a red winemaking technique where the winemaker ferments the grapes with no oxygen or yeast. Instead they use carbon dioxide to promote the conversion of sugar and malic acid to alcohol. Byproducts of this process are these aromas, and more to boot. Overly cool fermentations can also cause these types of aromas. What do you do? If you hate this, chuck the bottle or give it away and remember you don't like wines made with carbonic maceration. Never buy Beaujolais Nouveau! Tartrate crystals: What is it? Crystals appear either on the side of the cork that was in contact with the wine or, often, at the bottom of the glass in white wines. Tartaric acid was not fined, filtered or stabilized out so tartaric acid crystals formed and the wine cleaned itself up naturally! What do you do? Dare I say it again? Get a filter and get them out if they are in your wine. If they are on the cork, admire how pretty they are and enjoy the wine. Earthiness, green pepper notes: What is it? Just normal wine flavors. The earthiness could be from terroir or it could be the grape. Green pepper is from a compound called methoxypyrazine that is common in Cabernet Sauvignon and its parents, Cabernet Franc and Sauvignon Blanc What do you do? If you love it, drink wines with those profiles. If not, there are plenty of wines without these characteristics Before getting into the major faults, I discuss one that is on the line: Cloudy/Hazy wine: If it's not sediment causing the problem, it could be protein. It may settle out or it may just be part of the wine. Natural wines and unfiltered wines have haze often. Just proceed with caution if you see it. It could be fine or indicate a flaw to come.     Then we hit the hard-core flaws   1. Cork taint What is it? It comes across as musty, wet dog, wet wool, cardboard or, at lower levels, as a wine with acidity and bitterness but no fruit flavor. It is caused by a molecule called TCA, which lives in the pockets of corks but also barrels, cardboard, wood cases, and corks (so yes, screw cap wines can have taint!)   What do you do? About 1-3 bottles in 100 have TCA taint, since cork is better chosen and sanitized now. People also use cork alternatives – plastic corks, screw caps, etc, but event those aren't foolproof. If you get a corked wine, return it. There's no fixing it (although occasionally if the wine is just musty, a good swirl and some time will bring it back)   Photo: Pexels    2. Oxidation What is it? When too much oxygen enters the wine in production, bottling, or storage (the cork or screw cap wasn't affixed properly), the wine can be exposed to too much oxygen. Oxygen is important to making a wine taste great when it's in your glass but if it has too much oxygen before you are ready to drink it, it can make white wines a little brown/tawny, reds a little orange/brown. They will have Sherry-like notes, which shouldn't be there and they will acquire nutty, smelly caramel notes in reds or, if it occurs with Volatile Acidity – vinegar notes. Oxidized wine can also be flat in flavor and aroma   What do you do? If it tastes ok to you, drink it! It won't get better so if you hate it and it's oxidized, bring it back       3. Volatile acidity (VA) What is it? When acetic acid or lactic bacteria is present on the grapes or in the winemaking and has these substances have sufficient oxygen to grow, the wine will taste like vinegar, or nail polish remover. At low levels, VA can present savory and sweet notes that taste good, but at high levels the wine is undrinkable. What do you do? Bring it back for an exchange or refund     5. Reduction/sulfur issues What is it? If you make wine in a reductive fashion – with very little oxygen and utilize too much sulfur, things can go wrong. Yeast make volatile sulfur compounds and things go bad quickly. Hopefully the winemaker catches it before bottling. If not, your wine will smell like burnt rubber, skunk, onion, garlic, rotten eggs, and smelly drains. These are ethyl mercaptans and they are so gross.   What do you do? If any of the above listed smells are in your wine, return it. There is one related thing, however, that may be ok: the smell of matchstick or flint. You may find those aromas in wines that have been made in a reductive fashion. If you swirl or aerate the wine, it will blow off. If your wine has a struck match aroma, rather than a burnt one, give it a few minutes before you issue a verdict and return it.   Reductive wines can smell like skunk!  Photo: Pixabay   5. Maderized wine What is it? The wine has been cooked from poor storage or transport. Often these wines are also oxidized (bonus!). They taste like stewed fruit, burnt caramel, and jam. If you look at cork you may see wine leaking out, and when you remove the cork, there is often wine up and down the sides   What do you do? The wine is toast. You can't save it, so return it.     6. Bubbles in a still wine: What is it? Carbon dioxide has infiltrated the wine. It could be added for texture and style fizz like in Vinho Verde, some Austrian and German wines. OR, and this is the flaw, the wine was bottles with too much residual sugar after fermentation, and yeast were still alive. That fizz is an unplanned secondary fermentation happening in the bottle: re-fermentation has started   What do you do? If it's intentional, it's great. You can swirl to get the bubbles out and that sometimes works if you don't like seeing bubbles (or you can just make peace with them)! If it's frothy from secondary fermentation – it's spoiled, bring it back to the shop.       7. Lightstrike What is it? Ultraviolet (UV) and blue rays from artificial lights and the sun break up amino acids in wine and cause it to stink like cabbage, cauliflower, farmyard/poo skunk, and cardboard. This fault happens most often with whites and wine in clear bottles. According to San Francisco retailer J.J. Buckley, clear bottles block only 10% of light, amber bottles block 90% of light, and green bottles block 50% of light. That means whites and rosés in clear bottles are especially susceptible.   What do you do? The bottle is ruined, return it Cabbage smelling wine is often from Lightstrike Photo: Pixabay    8. Brettanomyces: What is it? Metabolites produced by yeast called Brettanomyces bruxellensis – (shortened to brett in wine parlance), wait around until AFTER fermentation, then they consume the residual sugar saccharomyces cerevisiae (normal yeast) have left. The byproducts are flavor chemicals that can lead to manure, horse saddle, band aid, medicinal, and metallic notes. This happens mostly in red wines, as white wines have acidity to protect them.   What do you do? How you view the wine is really based on taste. Flavors vary based on the strain of brett, and the level of it in the wine. At low levels it adds gaminess, earthiness, spice, and savory notes to the wine. It can be hard to pinpoint in a wine. If you like these types of flavors, you likely enjoy brett. If not, stick with more New World wines from larger wineries, as they really try to eliminate all traces of the metabolite!     9. Mousy What is it? In wines without sulfite protection, mainly natural wines these days, the wine has a few molecules that smell like a mouse or mouse pee. The wine can seem fine when you open it but then the aroma and flavor can appear as the wine is in the glass. Often it just stinks right from the get-go   What do you do? Sensitivity varies. Some people hate it, some are ok with it. Some can really detect it, others don't notice it. Again, it's down to personal choice whether or not you return the wine for the flaw or accept and like it.   10. Smoke taint Fires in California have caused smoke taint. Photo: Unsplash   What is it? A direct result of nearby wildfires. According to Australian research, grapes are most susceptible to smoke, ash, ashtray, singed, and cured meat notes if fires are near the grapes from the period after veraison (when grapes change color, the last stage of ripening) through harvest. Flavor compounds permeate the skins, especially and the result is red wines that are nearly impossible to save. Whites from wildfire vintages are usually ok, as there is no skin contact necessary and the pulp is protected by the skins, but red wines can't be fixed without affecting wine quality, for now.   What do you do? For now, there is no solution to smoke taint. If you see a wine is from a vintage and an area that had wildfires, caveat emptor. Some wineries will release a wine even if it's like choking on an ashtray. Better to stick with whites from the area, if you can.    _______________________________ Other stuff not always on the taint list!   Soapiness: Happens when acids produced by yeast are like salts: Caprylic acid salt (decanoic acid), and leave a soapy taste especially in white wines. They smell like soap but are fruitier. This note is common in high-alcohol wines. (Source: the "Le Nez Du Vin" wine faults kit and Sotheby's Wine Encyclopedia). Like everything, a small amount is tolerable, a larger amount is a fault (and of course, make sure that soapiness isn't from actual soap, as previously mentioned) Soapiness is a fault in a wine!    Cheese: If it's subtle or in an old Riesling, cheese notes are usually good and integrate with the wine's flavors. If it's more like stinky cheese, it's from ethyl butryrate and the wine is done: Take it back     Geranium notes in sweet wines are from sorbic acid or the degradation of geraniol aromas. It is considered a flaw, as are the phenol off-flavors of Carnation notes. Whether or not you like the wine is a matter of taste, but in high concentrations, it is gross and a flaw.   Sauerkraut notes are a bridge too far beyond sour milk or sour cream and are from too much bacteria in the malolactic fermentation. Yuck! This is a definite return to the shop!     This is by no means a total and complete list, but we did the best we can and hopefully it will help you ID what is a flawed or tainted wine and what is just a wine that is poorly made and bad.   _______________________________________________________________ Thanks to our sponsors this week:  Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Russ Tedrake discusses how to decant wine, how to stew lamb, and how to excommunicate someone.

Food is expensive and stocking the homestead pantry with bulk food, buying food on sale, and other strategies is a good thing—but pantry pest infestations can be devastating and expensive. In this episode I share my considerations for storing food and stocking up. My favorite storage containers other than glass mason jars with metal lid and ring or fancy plastic lids like Mason Tops lids are Vittles Vaults. Vittles Vaults are made by Gamma 2 in San Diego. They are large food grade plastic containers (BPA-free) that are suitable for storing large quantities (50 pounds or more) of flours, grains, beans, etc.  Gamma Seals are made by the same company convert plastic pails and buckets into secure food storage containers. Vittles Vaults and Gamma Seals are widely available in the U.S. including farm supply stores, pet supply stores, home improvement stores, and internet retailers. The silicone gasket, lid, and ring can be replaced if required. Good storage containers that are air and water tight not only protect foods from pests and moisture getting into the container but also contain an infestation from moving from container to container. Consider silica gel or other oxygen absorbers if you live in a humid climate. I use Wise Dry as the large pouches are great for Vittles Vaults and have indicator beads to quickly see if they need to be recharged and the smaller ones are suitable for smaller containers like half-gallon jars. Try a Podcasting 2.0 Certified app: Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain Good food storage practice:  Inspect the food and packaging. Some folks store grains and flours in the freezer for protection or to kill any insects that might be present prior to long term storage. I don't have a large freezer but this is something to consider depending on your situation. Decant the food into a clean, air and water tight container. Many containers are not suitable for long term storage. Consider an oxygen absorber if you live in a humid climate or storage will be longer term (more than a month). Discard packaging (compost, recycle, fire starter, etc). Refrain from commingling container contents. My exceptions are pasta which I decant into clear bags to save space and store together in a Vittles Vault and commercially packaged and sealed mylar bags which I also store in together in a Vittles Vault. Label with contents and date. Rotate inventory if needed, adhering to the first in, first out rule. Store in a dark and cool location.

Today's podcast episode was inspired by my client during a kitchen organization session.  What is decanting? In this episode I go through the following questions:  What is decanting, how do you do it and who should decant? Decanting isn't just for wine or the kitchen but for many other areas in our home. Listen to this episode to find out more ways to decant too. Can't wait to see what you'll be decanting next!  Enjoy! Rate, Review, & Follow on Apple Podcasts The post (episode #22: To Decant Or Not To Decant?) appeared first on Dianne Jimenez | Professional Organizer Find us on Instagram, Facebook, YouTube, Twitter and LinkedIn Music: https://www.purple-planet.com , License: All the music on the site is licensed under the terms of a Creative Commons Attribution License 3.0. https://creativecommons.org/licenses/by/3.0/

Every 10th episode is part of a series on breaking Organizing, Decluttering, Planning, or Productivity Rules for ADHD brains.  Today I discuss why Decanting our Pantry Items into Clear Containers is not the best advice for our brains. Let me know your thoughts... Connect with me! Podcast Community - bit.ly/joylovinghomecommunity Email - joy@joylovinghome.com IG - https://instagram.com/joylovinghome  

What is decanting? Do you only decant expensive wines? And how do you know how long you should decant a wine for? In today's episode I dive into these questions and so many more about decanting wine! It's a topic I get asked about all the time and one that I love to talk about. So grab a glass of wine, get comfy on the couch, and press play to learn all about decanting in this quick but approachable and fun episode! Don't forget to subscribe to the show on Apple Podcasts, Spotify, and Amazon Music if you haven't yet! ------ Sign up for my newsletter here >> thewineceo.com Email: Sarah@thewineceo.com  Instagram: @thewineceo Facebook: @sarahthewineceo ------ Sponsor of today's show: Wash & Wik Code: THEWINECEO for 20% off your purchase ------ Great brands of decanters: Riedel (Classic Decanter from Williams Sonoma) Riedel (Horn Decanter) Riedel (Swan Style Decanter) Schott Zwiesel (Classic Decanter) Riedel Merlot vs Cabernet Sauvignon styles for Medium vs Heavy bodied red wine decanting  ------

This is the weekly newspaper column.When to decant 2-23-2022Newspaper readers and online followers know of my advocacy of decanting—pouring wine into a vessel to expose it to air to soften tannins and encourage wine to “open up” and become more balanced.Same time, decanting is not a panacea for flawed wines, often is unnecessary, and potentially can harm some wines. So, what is a wine drinker to do?Think of the inveterate inventor Thomas Edison. The holder of 1,093 patents had an unusual method of evaluating potential employees. He presented soup to the job applicant.Thomas Edison (goodfreephotos.com)Edison carefully observed when soup was served as part of a larger meal. If the job seeker immediately applied salt and pepper, he was rejected. If he tasted the soup first, he had an employment chance.Edison reasoned he did not want employees who relied on assumptions and preconceived notions. Edison believed a lack of curiosity and an unwillingness to ask questions and test a situation was not the trait of an inventor. How could you know if seasoning was needed if you had not first tasted the soup?And so it goes with wine and decanting. Pull the cork or twist off the cap, pour, give it a swirl, smell, and taste. If it is a little tight and tannic, give it some more swirls and a few minutes in the glass. If the wine still has not come around, pour the wine into a decanter and let oxidation do its thing.The majority of the value and mid-level wines you drink do not need to be decanted. If you buy multiples of the same bottle or have certain go-to wines you drink regularly, you likely know before opening which wines are fine on pop-and-pour and which benefit from decanting, especially if you experimented.Older wines may benefit from decanting to avoid gritty sediment in the glass, but such wines do not fare well with prolonged exposure to air. Decant and drink them right away.Decanting can do wonders for wine when needed. It is unnecessary when not needed.Tasting notes:• Plungerhead Old Vine Zinfandel, Lodi 2018: Profusion of ripe red fruits, 16% of which is parade of non-zin that gives this unexpected depth and complexity. $13-15 Link to my review• Sanford Rosé of Pinot Noir, Sta. Rita Hills 2020: Easy-drinking, red-fruit-forward, tasty, bright. $20-$22 Link to my reviewEmail: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: gusclemensonwine.comFacebook: Gus Clemens on Wine facebook.com/GusClemensOnWine/posts/Twitter: @gusclemens This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Professional Sommelier Erin Rosar answers your questions about why, when, and how to decant red and white wines. If you've ever had questions about decanting wines this episode is for you. Do you know your palate personality? Discover yours by Taking the free Palate Personality Quiz! Learn about your unique palate and which wine styles will taste amazing for you. – winegirlacademy.com/take-the-quiz

Lista de reproducción sobre la exhibición "Lo secular y lo sagrado en la obra de Hermenegildo Bustos" en el Museo Hermenegildo Bustos en la ciudad de Purísima del Rincón Guanajuato, perteneciente a la Red de Museos del Instituto Estatal de la Cultura.

Decanting wine is the process of separating its sediments from the liquid to get more flavors and aroma. Learning how to decant wine can include some tedious but worthwhile processes, such as specific measurements, different transfer techniques, and proper storage. There are different decanting time frames depending on the type and age of wine. Listen to know more! https://villagewarehousewineandspirits.com/why-and-how-to-decant-wine/

In this episode, the sisters talk about the decanting process in the kitchen pantry. They discuss three things (plus a bonus!) to consider when deciding if decanting is something that will work for your entire pantry or if you just want to focus on sections.  Tune in to hear how Kayla gets thrown off by Cristal's trick question on certain product opinion.Connect with the sisters on Instagram and on business site along with their shop https://www.hellosorted.com.

Petit manuel pour un désenchantement Un épisode sur l'écrivain viennois Arthur Schnitzler avec une présentation par la plume de la psychanalyste Françoise Decant. Etrange destin que celui d'Arthur Schnitzler qui, après avoir fait médecine et ouvert son cabinet, se consacre à sa passion: écrire. Il faut dire que cette passion s'empare très tôt de lui, car à l'âge de 13 ans, il a déjà composé une bonne vingtaine de pièces de théâtre. Son invincible besoin d'écrire, pour reprendre ses propres termes, lui vaut la publication d'une œuvre immense, à savoir aujourd'hui trente-cinq pièces de théâtre et cinquante-huit récits. Une évocation de l'écrivain avec Dominique Auclair, journaliste et Heinrich Schnitzler metteur en scène et fils d'Arthur. Photo: Arthur Schnitzler (1862 - 1931) est considéré comme l'un des auteurs les plus importants de la littérature de langue allemande de la première moitié du XXe siècle en Autriche-Hongrie.

Twelve year wine and spirits professional SJ Arcade joins Meph to imagine what the blood of the various armies of the mortal realms would taste like if they were wine. A very vampiric perspective you might agree. Several armies are discussed but this is no mere thought experiment. Stormcast Eternals, Hedonites of Slaanesh, and Daughters of Khaine are all drank live! Chat Gang members of legal drinking age are more than welcome to pick up a bottle or two to safely join in the wine tasting from home. There may even be a surprise army tasting or two planned but more on that later. The Wine Pairing List for each army features three tiers, a volume tier, a Kritza Rat Prince Tier for the frugal, and a higher end Noble's Tier for those willing to spend a little. Wine Pairings Masterlist (check sheet 2): https://drive.google.com/file/d/12os7dyNBlvSgRAuZz4NyHN4AxHgNObZl/view If you like my content, consider becoming one of my Mortarchs on Patreon: https://www.patreon.com/mrmephisto Want to support me and also own a piece of AOS RantCast? Consider buying some merch! https://teespring.com/stores/mephmerch Join Chat Gang and be part of the show live! AOS RantCast is Broadcasted live on Twitch each Thursday at https://www.twitch.tv/mr_mephisto

Join hosts Sandy and Michelle as they dive into decanting! While discussing the benefits of decanting, this episode follows the taste of two wines being decanted over several hours - from the first taste right out of the bottle to the final taste, hear how the wines open and slowly show their depth and complexity. Learn why decanting is important for some wines and enjoy this "experiment" captured real-time!Also hear from one of the Wine Spies buyers why these two wines in particular were suggested to showcase the process of decanting - as well as the unique "deconstructed" barrel aging process of one of the wines.A fun look into an oft-discussed topic in the wine world, this episode is a fun peek into the benefits of decanting!********************************************Finalist in the 12th Annual TASTE AWARDS in four categories. Winners Announced April 2021.-Best Drink or Beverage Program-Best New Series-Best Single Topic Series-Best Food or Drink PodcastWe have been listed in the Top 30 wine podcasts! https://blog.feedspot.com/wine_podcasts/********************************************Wine Spies:Use this link to get $10 off your first purchase at Wine Spies. www.winespies.com/invites/JoSCw95jDry Farm Wine: Use this link to get an extra bottle of wine for a PENNY, http://dryfarmwines.com/winestofind.SOMM Blinders Gamehttps://bit.ly/3jiyrQIUse Code: WTF20 to get 20% off******************************************************Music from https://filmmusic.io "Night In Venice" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) .Support the show (https://www.patreon.com/winestofind)

Constellation Brands executives must be elated to finally complete their sale of over 32 wine brands and five wineries to E. J. Gallo Winery. The $810 million deal was less than half of the $1.7 billion initially proposed in April of 2019, as the Federal Trade Commission insisted Constellations exclude their sparkling wine, brandy, dessert wine and concentrate business lines as a condition of approval. Constellation sheds all their $11 and under products in a bid to go upscale and Gallo picks up a bevy of bottom shelf labels and more production capacity. Who comes out on top in this deal? For now primarily the grape growers who no longer have to deal with the uncertainty of who will be buying their grapes. As the details of the mega-deal were being worked out many farmers have been in limbo. What will this deal mean for wine lovers? It’s certainly promising on this front as E. J. Gallo has a history of improving the wine operations they acquire. Look no further than the wonderful work they’ve done at Louis M. Martini, Pahlmeyer Winery, J Vineyards and Winery and MacMurray Estate Vineyards. Once Gallo integrates the newly acquired brands into their operations the consumer will likely benefit as Gallo is so much better at running a wine business than Constellation. Better quality wine at the $11 and under price point is a win for the consumer. Having not had any of the following brands for years as they have become so banal I’m looking forward to the prospect of Gallo reviving and improving the quality of the future offerings at Ravenswood, Blackstone and Clos du Bois. E. J. Gallo is a private company that now represents almost 30% of all bottles of wine produced in the U.S. Not bad for a couple of brothers that switched from growing grapes to squishing them to make wine in 1933. One could easily make the argument that Gallo is too big and controls too much of the U.S. market. After all it took almost two years for them to get approval from federal regulators. That a lot of sifting through the fine print to ensure consumers don’t get hosed on the deal. Based on current market conditions I’d speculate that we can expect more consolidation in the coming years in the wine industry. A post pandemic euphoria will undoubtedly lift revenues for travel, hospitality, retailers and restaurants, but the relief may not come quickly enough for some winemakers. Gallo will almost certainly be a player in future acquisitions. Kwame Onwuachi and Alice Waters pen a nice piece for The Washington Post theorizing that once president elect Joe Biden is sworn in he can take immediate steps to save mom and pop American restauranteurs by taking executive action. Oh if it were that easy. Bill and I discuss these items and more in this week's addition of VinoWeek. Thanks to everyone for listening. Cheers! Our wine recommendations this week are Bellavista Alma Gran Cuvée Franciacorta. The region of Franciacorta is roughly 50 miles east of Milano in northern Italy.A blend of 77% Chardonnay, 22% Pinot Nero and 1% Pinot Bianco. Bright and zesty apple and lemon flavors on a full bodied frame. A real crowd pleaser. You can wow your friends with this one as they remark “Hey this is great Champagne”. Then you can gently remind them, it’s not Champagne it’s Franciacorta. $23 Buy it here.Domaine Allimant-Laugner Crémant D’Alsace Brut Rosé - 100% Pinot Noir this sparkling wine has a beautiful light salmon color. Clean and crisp red fruits on the nose. Strawberries and cranberries with good depth of flavor on the palate. $16 Buy it here.Marcel Cabelier Cremant Du Jura - This wine hails from Jura France a region sandwiched between the Burgundy wine region and the Swiss border. It’s 90% Chardonnay, the remainder Pinot Noir and Poulsard. A light straw yellow color in the glass, the green apple and biscuit aromas and flavors could easily fool you into thinking it’s Champagne. This is our new house bubbly. Why spend all your money on a luxury Champagne brand when you can get this level of quality and complexity for a third of the cost? $20 Buy it here.2018 La Bastide Saint Dominique Cotes du Rhone Villages - 50% Grenache, 20% Syrah and 15% Mourvèdre 15% Carignan. Fermented and aged in stainless steel the nose is quite shy on first impression. Decant it and leave it alone for an hour and you will be welcomed to a wonderful black and blue fruit nose. It’s full bodied with a good punch and spiciness on the palate. A nice mid length savory finish. La Bastide wines age extremely well so you can lose a few of these in storage and not have to worry. $17 Buy it here.2018 Crous St. Martin Les Espaliers Gigondas - 80% Grenache, 10% Syrah, 10% Mourvèdre. This relatively new label is a collaboration between wine agent Harry Bosmans and wine grower Eric Bonnet of Domaine Bastide Saint Dominique. A deep ruby color in the glass the nose shows deep red fruit and spice. On the palate it’s refreshing, savory and beautifully balanced. A wonderful new discovery. $25 Buy it here.2017 Juan Gil Monastrell Silver Label - Crafted from 100% Monastrell from the region of Jumilla in southeastern Spain. The 40 year old Monastrell vines are dry farmed on limestone soils. The wine is aged for 12 months in French oak barrels. Deep black and purple in the glass, aromas of blackberries, blueberries, black cherries, licorice and sweet oak accompany a mineral rich and concentrated palate. It’s full bodied with just enough acidity to ward off a slightly sweet sensation on the finish. Ages ago I consumed a lot of this wine and it’s exactly as I remembered it. I’m glad I ‘ve rediscovered it again. $15 Buy it here.2015 Blue Gray Priorat - 50% Garnacha, 30% Mazuelo (Carignane), 25% Cabernet Sauvignon. Another Label from the Gil Family Estates this wine is packed with juicy black fruit and savory spice. It’s rich and concentrated but not jammy. Very approachable, its balance and well integrated tannins have made it our house red. $18 Buy it here.

How's your 2020 looking so far? How will you wrap up 2020? What are you hoping to accomplish in 2021? --- Send in a voice message: https://anchor.fm/catrevzon/message

In this episode Billy speaks with an Italian Canadian who loved the Italian way of life and had a true calling to live in Italy full time, so she moved there! Hailing from Canada, Michelle Pedullà now lives full time in Southern Italy, Calabria. Michelle has a true passion for Italian food and the way Italians eat. We dive into eating seasonally, enjoying a big lunch, and the lovely way Italians celebrate birthdays.“Hai mangiato bene?” translates to “Did you eat well?” It's such a wonderful phrase Italians use to greet each other to ask how their day was.Saluti! (Cheers in Italian) “Everything. Just the delicious pasta, the nice pastries, the gelato, all of it. Especially the sunshine.”- Michelle Pedullà on what she missed about Italy as a child, when living in Canada Find the recipe for Michelle's pumpkin pasta on her website. For Rosemary Infused Olive Oil:-Dried Rosemary-Extra Virgin Olive Oil-Mason Jar or like-Small square of wax paperCrush rosemary to release oils, place in mason jar. Fill less than half way with rosemary.  Pour olive oil on top, leaving about an inch of space. Cover jar with wax paper, close jar. Store in dark cupboard, shake every couple days. Leave for about 4 weeks to infuse. Funnel oil through strainer to remove rosemary. Decant into a decorative bottle and enjoy! - - - Follow Michelle Pedullà on Instagram: @enchantingitaly & @harvestandwellnessFind Michelle's blog visit Harvest & Wellness @ https://www.harvestandwellness.com To follow Food Is Culture | A Podcast along on Instagram @foodisculture.apodcast Music provided by @roninimperialfrom @bigsmokebounce Podcast Art by @giftsfrombillygiftsfrombilly.com Hosted on Acast. See acast.com/privacy for more information.

This week the girls are joined by their Mom for a conversation about all things wine & champagne. Having Thanksgiving for one in quarantine or maybe a small family gathering? Either way Deb has you covered. And here's a tip, learning about wine is made even better when sipping along, so open up your own bottle and pour yourself a glass. Cheers! Follow us on Instagram @myfavoritesisterpod Follow Deb @decantwithdeb or send in your wine questions to decantwithdeb@gmail.com

Do you need a decanter in your wine life? How much do you need to spend on one and what kind should you get? Let's talk this out and break it down. See acast.com/privacy for privacy and opt-out information.

Decant yourself a glass of Brunello di Montalcino, and settle in for an absorbing chat with the LCR Honda Team owner and principal Lucio Cecchinello, himself a seven-time grand prix winner. Having been living in the team’s workshop during lockdown (and drinking the entire reserves of hospitality wine!), the expressive Italian narrates some incredible stories about his career and some of the riders he’s worked with like Casey Stoner or Cal Crutchlow. He also offers the lowdown on current contract negotiations and managing a team in this challenging environment.

Hi Podcasters! Decanting is one of the processes associated to wine drinking. But what really is its purpose? In this episode, I will touch on the process of decanting!

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Welcome to Episode 32 of Nooks and Crannies! Decant the Halls with Old Growth Grinches or Turning the Tables on Henley Santa? :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Epen and Mamoo kick things off with some much overdue weather gabbing, before launching into a Holiday Season babble-festivus! We talk about our favorite holiday movies, including Elf and why Evan has issues with Will Farrell’s elfish-pants…Matt likes his chest hair..so, ya. Stay-at-home parent Matt gives you some solid child-gift buying tips, while Evan and Matt used the tears of Amazon’s Robots to save online. Evan has a weirdly spot-on Seinfeld-esque rant about receiving cliché hobby related gifts and why he keeps buying so many antique decanters! ***14:42 SANTA PART*** Folks who might be listening to this with little ears in the room, don’t know why you would be, but at 14:42 I share the story where I was ALMOST convinced that Santa MIGHT NOT BE an immortal elf from the Magnetic North Pole…So skip forward to 15:33 to hear the rest and the lead into Henley Santa******   (15:58) Hold onto your authentic beard Santy, Mamoo is about to turn the tables on you with the hardest most tangentially unrelated yet all related to phenomenology, questions that have been burning since my childhood! Like, why so many names, what are you trying to hide? How did Rudolph’s nose get that way and how do you get around the world so fast *Aside from methane empowered, carrot infused, reindeer farts! Oh and if my sister’s conduct warranted her perpetual inclusion on the Naughty List, then why did she always, totally, like always get at least like the same level of present if not even better presents for like, seriously, like our whole life!! IT’s NOT FAIR!!! **Spoiler: Turns out, there is no such thing as this list, Santa thinks every kid is special and pure and perfect, but if there was one…boy howdy I just got my smart-alek self on it! Thanks again Santa, I will leave some carrots out that will surely be Glitter Free (LINK book and past episode)! And I will go ahead and drink that beer ahead of time, but save you a wee sip ;) (35:30) To wrap things up, as per tradition on Nooks and Crannies, apparently, we will cap this one off with a little Holiday story. Matt is going to ATTEMPT to read How the Grinch Stole Christmas to wee Ms Vi. If she says, nah guy, then Matt will be solo-reading HtGSC! Plus Violet’s podcasting debut with her speed metal rendition of Jingle Bells! Enjoy the season folks, and for my fellow podcasters, who are grieving as Matty is too, be well to yourself and others over the next few weeks. I am here for you if you need to chat or someone to listen.   Much love, aren’t we lucky, and we will talk to You Alls in 2020, check you on the Flip Side! *Love that phrase :) ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Thanks again for the audio tidy Derek from Rolling Misadventures: https://rollingmisadventures.podbean.com/ Henley Santa’s Books: https://www.amazon.com/Henley-Santa/e/B07Z9JLPX1/ref=dp_byline_cont_book_1 Partial Proceeds from the Books to support: Stand up to Cancer: Charlie’s Page https://www.facebook.com/charlieilsleyUK/ Santa and the Gingerbread Man w/Voice-Over work from one of his grandkids :) https://youtu.be/VclLmY7WiOg Henley Santa’s Buzzfeed/Amazon UK Ad:https://www.youtube.com/watch?v=0TPdG2vAAeM Santa School, Ministry of Fun, Class of 2018: http://www.ministryoffun.net/santa-school-class-of-2018/ Telegraph Article on the school and incoming class of 2019: https://www.telegraph.co.uk/men/the-filter/11298848/Santa-school-my-gruelling-training-to-become-Father-Christmas.html :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: N&C Links All The Episodes Drop us a line: Nooksandcranniespod@gmail.com Tweet a little Tweet at Us: https://twitter.com/NooksCrannie Facebook:  https://www.facebook.com/nooksandcranniespodcast Ponder Evan’s Blurry Pictures: https://www.instagram.com/nooks_and_crannies_pod/ Find Nooks and Crannies on Spotify Follow, Rate and Review on Podchaser (please!) Graphics by Donna Hume ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Theme Music Attribution: Lena Orsa – “A Christmas Tale” (Intro); Volume adjusted and fades applied https://freesound.org/people/lena_orsa/sounds/414673/ Under license (CC BY 3.0) https://creativecommons.org/licenses/by/3.0   Lena Orsa – “Magic Christmas” (Mid); Volume adjusted and fades applied https://freesound.org/people/lena_orsa/sounds/442791/ Under license (CC BY 3.0) https://creativecommons.org/licenses/by/3.0   Lena Orsa – “The World Needs Peace” (Outro); Volume and fades applied https://freesound.org/people/lena_orsa/sounds/436193/ Under license (CC BY 3.0) https://creativecommons.org/licenses/by/3.0

Have you ever had an awesome conversation with a singing principal?  A real life school principal?  Like a get sent to the principal's office principal?  Well, Al deCant, the Singing Principal stopped by to talk about education, and his incredible music for families!  Have you ever learned about numeracy?  Me either!  Luckily the Singing Principal was there to teach me all about it.  He also shares some real stats about why movement and music go so well together.  Al will flip your idea of what a principal is onto it's head.  Be sure to listen to the song 'My Best Friend' at the end of the show. Continue reading Episode #232 – The Singing Principal (Al deCant) on the site.

After a long summer break, Jason, the man with 'the most embarrassing recycling box in the street,' is ready to pile on even more embarrassment for the furtherance of oenological knowledge and David is more than willing to help him. With their feet firmly under Jason's kitchen table and ISO wine glasses under their noses, Jason whisks the pair of them away to the Languedoc, on a virtual tour of the Hérault with no more than a few deft twists of his corkscrew. Here, they enthuse over Xavier Bruguière's stone-fruit, 2017 Coteaux Du Languedoc, as fragrant as the mulberry after which it's named and his herby, berry-scented 2017 Pic Saint-Loup. 'Untamed,' says Jason, mentioning Myrtle in almost the same breath. 'Very, very nice indeed,' avers David, his head swimming already. Eighteen kilometres South and West is the famous Terrasses Du Larzac, home of Frédéric Pourtalié's 22 hectare plot, whose white 2016 Domaine Montcalmès is as rare as it is elegant. Pourtalié's 2016 red is young, but happily for our two adventurers, drinking from the off. Decant it and you could be drinking Chateauneuf-Du-Pape. After that, a sampling of Grange Des Pères, Terrasses Du Larzac's most famous wine, is unavoidable and Jason has pulled the cork on Laurent Vaillées beautifully balanced 2016 blend before you can say... well, what can you say when confronted by a masterpiece?

So you want to open your own bar? Many of us, myself included, have this dream, but the idea can seem daunting, even impossible. Where do you begin? How do you fund a project like that? How will your life change when you run your own place? Is it even right for you? Starting your own business is one of the most challenging things you can do, but it can also be one of the most rewarding. My guest today is Simi Grewal. She has worked in just about every capacity in this industry, everything from line cook to sommelier at award winning restaurants, and that experience helped her open her own bar. Earlier this month, Simi and her business partner Cara Patricia, an equally accomplished industry veteran, opened the doors to DECANT, a beautiful new wine bar and retail shop in the SOMA neighborhood of San Francisco. Check out my conversation with Simi about the joys and struggles she faced along her journey to opening her own business in the player below or wherever podcasts are found, and don't forget to hit subscribe and share us with your friends and colleagues in the industry. Be sure to visit our homepage for much, much more. Thanks so much for tuning in. We have brand new episodes every week. I'll see you next time.  

This week we explore of the country of Georgia and it's unique and amazing wines.   Wine Recommendations Dila-o Rkatsiteli-Mtsvane 2016 - priced around $16. This is an Amber or "Orange" wine style, but made in a lighter style with only 1 month of skin contact. It is a perfect introduction to the style. Aromas of honey, tropical fruits like melon and apricots, spice and white flowers It’s dry with light body, light tannins, medium plus acidity and flavors of lemon drop, white flowers, apricots and slightly herbal Great acidity so it will be awesome with food It has the sour beer quality to it that we often get from orange wine Food pairings: Salads, Salmon and Poultry   Tchotiashvili Vineyards Mtsvane 2015 - priced around $28.  Another orange wine but this one is a very deep amber color Aromas of honey, juniper, dried apricots and cigar ash This wine is dry with medium plus tannins and acid - the most tanninc non-red wine we ever had Flavors of meat (hot dog water?), dried herbs, hint of apricot with eucalyptus on the finish If you were blind tasting this wine, you might not know it was wine at all - the combination of flavors and tannins levels really confused us We’ve used the the phase “never had a wine like this before”, it hasn’t been more true than in regards to this wine It paired really well with southwest inspired roasted corn salad we made Decant and enjoy lightly chilled   Tchotiashvili Vineyards Saperavi 2015 - priced around $28. A deep purple colored wine with aromas of blackberry jam, coriander, dust and mint It’s dry with medium tannin and acid, full body with flavors of fresh blackberry and grilled meaty/savory component We argued whether this wine was more fruity or savory, Betty compared it to Zin It’s fresher in the taste than the nose and it’s bold and complex but still approachable   Sources: Book: The World Atlas of Wine Wines of Georgia  Wine-Searcher  Wikipedia 

It ain’t a party if there’s no antipasti! The girls recap their Oscars bash and discuss the virtues of the olive bar. Word of the day: DECANT! 

This episode took a little longer to get to you than usual but, like a fine wine, all good things take time! Today's guest is an amazing entrepreneur, investor, public speaker, co-founder and CEO of Vinomofo – the legend Justin Dry. Like many good ideas, Justin started Vinomofo with his brother in law at the time over a shared belief that wine should not be about “bowties and bullshit”. On Christmas Eve 2006, they decided to start a business together which led to several further wine related businesses that ultimately ended up in the creation of Vinomofo in 2011. Vinomofo now operates in Australia, NZ and Singapore where it has grown quickly to over $50m in annual revenue, 500,000 members (or "mofos"), and a team of 100. Their incredible success has been recognised by a host of accolades include Online Retailer of the Year 2015 at the ORIA's, Telstra Victorian Business of the Year in 2016, and Hottest Aussie Online Retailer in 2018. Justin himself has been Awarded Spotify Young Entrepreneur of the Year at The Australian Startup Awards is a BRW Young Rich Lister and has been named one of the Top 50 People in E-Commerce 2016, 2017 and 2018 by Internet Retailing. I loved hearing how his love for wine and business have persisted throughout his life and his vision has gone through multiple iterations before he landed at “the one”. Plus, as you'll hear we had a good cackle, so it was a seriously enjoyable chat and I hope you love it too! + Full show notes here + Announcements on Insta at @spoonful_of_sarah + Subscribe to not miss out on the next instalment of YAY!

This episode took a little longer to get to you than usual but, like a fine wine, all good things take time! Today’s guest is an amazing entrepreneur, investor, public speaker, co-founder and CEO of Vinomofo – the legend Justin Dry.Like many good ideas, Justin started Vinomofo with his brother in law at the time over a shared belief that wine should not be about “bowties and bullshit”. On Christmas Eve 2006, they decided to start a business together which led to several further wine related businesses that ultimately ended up in the creation of Vinomofo in 2011. Vinomofo now operates in Australia, NZ and Singapore where it has grown quickly to over $50m in annual revenue, 500,000 members (or "mofos"), and a team of 100. Their incredible success has been recognised by a host of accolades include Online Retailer of the Year 2015 at the ORIA’s, Telstra Victorian Business of the Year in 2016, and Hottest Aussie Online Retailer in 2018. Justin himself has been Awarded Spotify Young Entrepreneur of the Year at The Australian Startup Awards is a BRW Young Rich Lister and has been named one of the Top 50 People in E-Commerce 2016, 2017 and 2018 by Internet Retailing.I loved hearing how his love for wine and business have persisted throughout his life and his vision has gone through multiple iterations before he landed at “the one”. Plus, as you’ll hear we had a good cackle, so it was a seriously enjoyable chat and I hope you love it too!+ Full show notes here+ Announcements on Insta at @spoonful_of_sarah+ Subscribe to not miss out on the next instalment of YAY!

The first segment features Jean-Sébastien Decant, the creative director, and Leslie Miller and Cara Ricketts, the actresses that play the main antagonists, the Twins. The second segment features Olivia Alexander, one of the scriptwriters, and Greg Bryk, the actor that plays the Father, Joseph Seed. For more information about the game, check out the links below.

Episode 52-Best Italian Reds, When To Decant, Cool To Drink Chilled Reds by Kim Simone And Mark Lenzi

On the In Vino Fabulum (#InVinoFab) podcast, episode no. 14 we tantalize your taste buds with a wine pairing lesson from a certified sommelier and educator, Cheryl S. Stanley. We figure out how to best differentiate wine by color, taste, and learn how she wants to being a culture of care to restaurants and the service industry with her own consulting business.Cheryl is a lecturer in food and beverage management at The Hotel School, Cornell SC Johnson College of Business. She received her Master of Science degree from Texas Tech's College of Human Sciences in Hospitality and Retail Management and her Bachelor of Science degree from Cornell University's School of Hotel Administration. Stanley's primary area of teaching is Beverage Management within food and beverage operations. She is also founding partner in a consulting company which focuses on beverage menu development, service standards, and employee training. Her previous work experience includes managing restaurants and beverage programs for Four Seasons Hotels and Resorts and independent restaurants, as well as a wine retail store in California. Stanley is a Certified Sommelier with the Court of Master Sommeliers, Level 3 with Honors from the Wine and Spirits Education Trust, Bar Smarts Advanced from Bar Smarts, and a Certified Specialist of Wine from the Society of Wine Educators. She is the faculty advisor for Cornell Cuvee, the blind wine tasting competition team, which has won first place at multiple international wine competitions. In 2017 she was selected as one of Wine Enthusiast Magazine's 40 under 40 Tastemakers.Website: https://sha.cornell.edu/faculty-research/faculty/css14 CU Article: Cheryl Stanley's winning Ways with wine https://sha.cornell.edu/businessfeed/2018/03/08/cheryl-stanley-winning-wine/ WineEnthusiast 40 Under 40 Tastemakers of 2017 https://www.winemag.com/40under402017/ The Court of Master Sommeliers https://www.mastersommeliers.org/ Interested in becoming a Sommelier? Here's the Introductory Course & Examination https://www.mastersommeliers.org/courses/introductory-course-examination About the Cheryl's Course: HADM: 4300: Introduction to Wines https://sha.cornell.edu/admissions-programs/undergraduate/academics/courses/course.html?ps_course_id=351839  Reflection from a student: http://blogs.cornell.edu/lauren/2014/11/16/hadm-4300-intro-to-wines/  Test your own wine knowledge with this HADM 4300 Quizlet: https://quizlet.com/127819427/hadm-4300-intro-to-wines-prelim-1-flash-cards/  Follow the HADM 4300 on their social channels: Course Twitter handle: @cuha4300 Instagram: https://www.instagram.com/cuha4300/   The Hotel School https://twitter.com/CornellSHA  “I hope that [my students] leave my course with just an appreciation for life and food and wine.” ~ Cheryl StanleyHow to Gain Some Knowledge on Wine for Select & Discuss Wine for a Meal:-- Wine Folly https://winefolly.com/ and blog: https://winefolly.com/blog/ -- HADM 4300 Textbook: Wines for Dummies https://www.dummies.com/food-drink/drinks/wine/ & cheat sheet  https://www.dummies.com/food-drink/drinks/wine/wine-for-dummies-cheat-sheet/-- How to Order Wine When Meeting with Business Clientshttps://www.winemag.com/2015/07/15/the-business-of-wine-pairings/ -- How to Pick Wine for a Party http://guides.wsj.com/wine/entertaining-and-celebrating-with-wine/how-to-pick-wine-for-a-party/-- The Best 5 Wine Books for Beginners https://www.wsj.com/articles/the-five-best-wine-books-for-beginners-1449168856 -- BONUS LISTEN: #InVinoFab podcast episode no. 8 to learn about the world of viticulture and enology with Dr. Justine VandenHeuvel (a.k.a. @TheGrapeProf) https://3wedu.wordpress.com/2018/06/15/invinofab-podcast-no-8-learning-about-viticulture-with-thegrapeprof/ Wine Myth Busting: Q: Price of Wine - Is More Expensive Always Better?A: No. More expensive does not mean it is always better. People can be tricked into taste. Drink what you like -- that is Cheryl's rule. Here's more about the study she mentionedWhy expensive wine appears to taste better: It's the price tag https://www.sciencedaily.com/releases/2017/08/170814092949.htmHow context alters value: The brain's valuation and affective regulation system link price cues to experienced taste pleasantness. Scientific Reports, 2017; 7 (1) DOI: 10.1038/s41598-017-08080-0BONUS READ: Cheryl's Master's Thesis: Alcoholic Beverage Costing Practicesin the Hospitality Industry from Texas Tech University [PDF] https://ttu-ir.tdl.org/ttu-ir/bitstream/handle/2346/47487/STANLEY-THESIS.pdf?sequence=2 Q: To decant or not decant wine? When and why do you decant wine?A: Yes IF:  it's a young red wine that is from a moderate to warm climate that would benefit from air in order to soften the mouth feel If the wine in unfined and unfiltered, it could have sediment if the wine is old -- it depends on the type of grape: cabernet sauvignon, nebbiolo, merlot, some syrahs, etc. or a pinot that is old might throw sediment so you can decanter to remove the bitter chunks. If the wine is young and their reds do well with decanting for air, e.g. local Cornell University alumni vineyard: Turley Wines: http://www.turleywinecellars.com/  How to Serve Wine 101: Why and When to Decant https://www.winespectator.com/webfeature/show/id/how-to-serve-wine-decanting Why and When Do We Decant Wine https://vinepair.com/wine-101/wine-decanting-guide/ Length of Time to Decant, suggestions from Wine Folly: https://winefolly.com/tutorial/how-long-to-decant-wine/ Q: Can you bring your own bottle of wine to a restaurant and just pay the corkage fee? A: It depends. Some restaurants allow this, whereas it may not be legal to bring your own alcohol due to local, state, provincial or regional laws. It's always best to ask the restaurant the following questions: (1) Do they allow corkage (if you bring your own bottle)? And (2): Are there any restrictions to corkage? Some might restrict you from bringing a bottle on the restaurant's wine list. Often you can do this in a number of wine regions and areas, but it's always good to ask when in a new area.  Some food places do this to enjoy the local wine countries, for example FLX Wienery https://flxwienery.com/ is one in IthacaSome of Cheryl's Favorites:WINE: Based on her own origins and the emotional connection, she likes California Zinfandel; 2015 "three" Zinfandel Old Vines Contra Costa County http://www.threewinecompany.com/zinfandeloldvines.html CURRENT WINE IN HAND: Cotes de Provence rosé http://www.domaine-des-tournels.com/en/cotes_de_provence/vignoble/cotes-de-provence-rose MOVIES: Sideways (2004) https://www.imdb.com/title/tt0375063/ Big Night (1996) https://www.imdb.com/title/tt0115678/ BOOKS: The Sign of the Grape and Eagle by Daniel Deckers http://www.frankfurt-academic-press.de/2018/04/18/daniel-deckers-the-sign-of-the-grape-and-eagle/Wine and War: The French, the Nazis and the Battle for France's Greatest Treasure https://www.amazon.com/Wine-War-Frances-Greatest-Treasure/dp/0767904486 Top Producers of Wine in the US: https://www.winesandvines.com/template.cfm?section=widc&widcDomain=wineries Core Winery http://www.corewine.com/ Finger Lakes Wine Country  http://www.fingerlakeswinecountry.com/ The Society of Wine Educators http://www.societyofwineeducators.org/ Interested in learning online about wine?eCornell Wine Course to be developed here soon: https://www.ecornell.com/ Is there something else you'd like to learn about wine? Do you have someone we should interview next for the pod? Let us know. We'd love to hear from you about whose story we should share on a future #InVinoFab episode. Send us love, suggestions, and comments to: invinofabulum@gmail.com Connect with the #InVinoFab Podcast: Hosts: Patrice (@profpatrice) & Laura (@laurapasquini); pronouns: she/her Twitter: https://twitter.com/invinofab Instagram: https://www.instagram.com/invinofab/ 

What the Temp? Does Wine Storage Matter?Temperature TipsWe have a wine Goldilocks problem. When wine is too cold, you can hardly taste it. When it's too warm, it tastes yucky. But most wine, whether it's consumed at home or in restaurants, is often served at the wrong temperature.Back in the day, two benchmarks controlled wine service: The temperature of the wine cellar (about 55ºF or ~13ºC) and room temperature (which, in a European castle, would be in the low 60ºF or 15.5ºC). You served your whites at cellar temperature, or maybe chilled in an ice bucket for a few minutes, and your reds at room temperature. Perfect.To enjoy wine at the proper temperature, you need to act in a counter-intuitive manner: Chill your reds and warm your whites.  RED WINES: No wine cellar or castle, you say? Put your red wine in the fridge for 45 minutes or ten minutes in an ice bucket (fill the bucket with a mix of ice and water for the quickest results). This will bring out the fruit and de-emphasize the tannin.  WHITE WINES: Whites should come out of the fridge for about half an hour before serving, or you should start them at room temperature and ice them for some 20 minutes (or so) to release their bouquets.  Storage Tips:An average temperature of 10-15˚C (55-60ºF) is fine for long-term storage. But it's ideal to store wine that you expect to drink in the near future at the following temperatures: Red wine between 12-19˚C (54-66ºF) White wine between 8-12˚C (46-54ºF) Sparkling wine 5-8˚C (41-46ºF) Avoid temperatures over 25˚C (77ºF) as this risks "cooking" the wine and giving it a raisin-y, stewed character. Keep wine in dedicated wine fridges or cool places where you can control the temp. A cool cellar or a lightly air-conditioned room can also ensure a consistent temperature. Avoid temperature shocks – rapid changes from cool conditions to warm conditions can damage wine. E.g. next to the oven, stove, radiator, etc.  A sudden increase in temperature forces the wine through the cork and a sudden decrease allows air in. No direct sunlight or fluorescent lighting should shine on your bottles. Shaded wine is less likely to spoil. Store your wine bottles horizontally. Common practice with corks to prevent it from drying out and stops air getting into the bottle. Don't remove and replace a chilled bottle of wine too often. Temperature fluctuations will eventually break the wine down. Once opened red wine does not need to be stored in the fridge but should be consumed within 2 days, while white should go back in the wine fridge and is good for 5 days.  Serving tips: Decant wine to bring it up to the environmental or ambient temperature -- this is to “allow it to breathe,” as they say.  Use a mixture of ice and cold water to bring wine down to the temperature to its optimal degree. Consider the shape of the wine glass you're using. This has a more profound effect than you'd think. [See our In Vino Fabulum, episode no. 3: Wine Glassware: https://3wedu.wordpress.com/2018/04/02/in-vino-fabulum-episode-no-3/]  Pour still wines towards the center of the glass and sparkling wines against the side to preserve the bubbles. Preserve unfinished wine (if you have that) in the right way - Wine bottle stoppers are can help you keep it fresh (or you can just drink it when open).  More on proper serving temperatures are key to wine enjoyment here http://nymag.com/restaurants/articles/wine/essentials/temperatures.htm Optimal Wine Serving Temps for The Goldilocks Effect https://vincarta.com/blog/wine-serving-temperatures/ Wine Bible Study: The Wine Bible, 2nd Editionhttps://www.karenmacneil.com/product/the-wine-bible/ Where and how should I store wine? p.125Does serving temperature matter? p.130Do you have a question, comment or thought on this topic? Feel free to send us an email: invinofabulum@gmail.com or stay connected for a future episode here of the #InVinoFab: In Vino Fabulum Podcast: Hosts: Patrice (@profpatrice) & Laura (@laurapasquini); pronouns: she/her Twitter: https://twitter.com/invinofab Instagram: https://www.instagram.com/invinofab/ 

DAPF #202. Dark Angels & Pretty Freaks #202 “Decant”. Annaleis & Neil chat about half a face of make up #BBC #shows, getting mistaken for white, issues with company dinners, forgetting to hit record, old friends, giving thanks, our 5 favorite things to remodel and so much more!   Cat Ear Headphones http://amzn.to/2zdLGxP   Want some FREE DAPF stuff? Send us your address and we will send you some goodies! www.DarkAngelsandPrettyFreaks.com   You can also hear Neil on the Reasons Are Several Podcast: http://reasonsareseveral.com/     Halos and Heathens Vlog! Please subscribe!! https://www.youtube.com/halosandheathens This video and podcast created with..   GoPro Hero 5 Black http://amzn.to/2gsTy2L   2 Pcs Screen Protector (Screen and Lens) for Hero5 Black, Ultra-Clear Tempered-Glass with Lens Cap Cover for Hero 5 Action Camera http://amzn.to/2wzNhvH   GoPro Pro 3.5mm Mic Adapter (HERO5 Black/HERO5 Session) (GoPro Official Accessory) http://amzn.to/2xWgW3Q   Mackie ProFX8 usb mixer http://amzn.to/2esJhTB   Cat Ear Headphones http://amzn.to/2zdLGxP   Behringer 3000 headphones http://amzn.to/2xFzqSP   Behringer Headphone amp http://amzn.to/2eu1Fvs   Audio-Technica AT-2020 microphone http://amzn.to/2xGzMZg   Mic boom arm w/mic cable http://amzn.to/2iSdjW9

What's the best way to get your Kombucha from the big fermenting vessel into swing-top bottles? Pouring straight from the jar is messy, and Kombucha spills everywhere! Watch, listen, or read to learn how to decant Kombucha into bottles using food grade tubing and an inexpensive auto bottling siphon. For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw104

Get out your corkscrews On this week s show, we re talking with vintners and wine stewards to better understand the world of fermented grapes. We ll begin with Duane and Susan Hoff, two Minnesota natives who founded Fantesca Estate and Winery after helping to get their family s electronics business off the ground a company now known as Best Buy. Next, Richard Betts demystifies the sometimes daunting world of wine. He s an author, winemaker, and master sommelier who emphasizes "wine as a grocery, not a luxury." Then, we turn to the topic of wine cocktails with master sommelier Rob Bigelow of Sainte Michelle Wine Estates. Rob specializes in creating festive cocktails that incorporate fine wines and unexpected flourishes. We also meet California vintner Andrew Quady, who has named several of his wines after classical myths centered on temptation and ecstasy. And we conclude with Chef Daniel Bruce, who tells us of his fascinating culinary journey. Along the way, Daniel revolutionized the Boston Harbor Hotel s restaurant, Meritage, by building his menu around wine. Decant the bottle and pour yourself a glass For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

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Time for another four wines! We have a little of everything this episode, red, white and rose but all French wine and all fantastic. Our tasting notes are below.   Domaine de Bellevue La Galoche Beaujolais Rosé 2016 - priced around $15.  This beautiful pink colored rose wine is made from 100% Gamay. It has strong fruity nose of strawberries, watermelon and some minerality. It's a light bodied, dry wine (although the fruitiness really tricks you into thinking it's sweet) with crisp acidity and flavors of strawberries with a touch of flowers. This is everything I love in a rose - dry, crisp, super fruity, what I would call a fancy patio wine. It's unique because most wines from this area are red but with the popularity of Rose wines I would expect to see more of these wines coming out of Beaujolais.   Château Larose - Trintaudon Haut-Médoc 2010 Cru Bourgeois - priced around $24. Strong aromas of blackcurrants, dried herbs, oak and dusty notes. It's a dry wine with medium plus acidity, and medium, smooth, lingering tannins. This wine is full bodied, dark and lush with flavors of dark fruit, leather and dirt. Decant this wine with a couple of hours and pair with your favorite fatty meat or hard cheese. Read more here    Willm Pinot Gris Reserve 2015 - priced around $13. This is one of the most complex Pinot Gris I've ever had! Intoxicating nose of honey, apple, slate, and stonefruit. It's medium sweet (try with with some spicy Thai or Indian food) with a medium plus acidity and a creamy texture. We tasted flavors of citrus like lemon, mineraity, stonefruit, apple and a touch of honey. This wine really does the fruit justice very ripe and crisp.   Chateau Puech-Haut La Closerie Du Pic - priced around $26. A blend of Syrah and Grenache, this wine has aromas of dark fruit like plum and blackberry. It's full bodied and has light tannins, lighter acidity and flavors of mushrooms, dark fruit and cocoa nibs. t’s lush, dark and doesn't taste like a wine with 15% ABV making it easy to over indulge. A really great sipping wine and a great option it you’re looking for a dry red wine you can just drink without thinking about food pairing. 

Case and Dave take on the crystal and glass of the finest wines in the world.  Do you decant?  Should you decant? When to decant?  Learn the truth and rumors of decanting a fine wine.

Chiara De Iulis Pepe works with her family at the Emidio Pepe winery in the Abruzzo region of Italy.

Joe Taylor, owner of Sleepy Creek Vineyards, joins Andrew and Lindsey this week to conjure the spirit of Winey Mary, teach us how to open a winery in a dry Illinois township, and further his mission to get people to “just friggin' drink” wine and quit being gross snobby weirdos about it. Feat. a round of The Wrath of Grapes and a full episode of Andrew mixing cold medicine with alcohol.