Podcasts about dom p

Join us as we dive into the unconventional journey of Grayum Vickers, the innovative wine director and sommelier at Richmond’s Lost Letter and Lillian restaurants. Discover how this former high school meteorology teacher and punk rock musician found his passion for wine. Grayum shares his insights on coastal wines, the thrill of serving celebrities, and his excitement about the rare opportunity to offer Dom Pérignon by the glass. Explore how Grayum is helping to redefine Richmond's wine scene with his unique approach and expertise.See omnystudio.com/listener for privacy information.

Sebi und Wookie ballern diesmal richtig rein – es geht um die krassesten Freizeitparks, wilde Achterbahnen (ja man, sogar "Tarahon" kriegt nen Shoutout!), und was heutzutage überhaupt noch Status hat. LV-Tasche? E-Scooter? Oder doch 3 Flaschen Smirnoff Ice auf Ex? Die Jungs erzählen, warum du in Disneyland keinen Platz kriegst ohne Bauchtasche und wieso Smirnoff Ice eigentlich das Dom Pérignon vom Talahon ist. Dazu bisschen deep talk über Männlichkeit mit Goldkette und wie man mit Jogger ernst genommen wird – no cap. Wenn du weißt, wie man aufm Scooter stylisch aus dem Phantasialand rausrollt, dann ist diese Folge für dich. Und wenn nicht – hör trotzdem rein, Bildung ist wichtig, Bruder. Talahon-Approved.

What happens when one of the most legendary Champagne minds on the planet leaves a Champagne icon… to make sake? In this special bonus episode, Amanda sits down with Richard Geoffroy, former Chef de Cave of Dom Pérignon, to discuss his newest—and to many, extremely unexpected—venture: IWA 5, a cutting-edge Junmai Daiginjo sake born in Japan's Toyama Prefecture.Recorded in NYC during a rare stateside visit, this conversation with Richard explores his bold leap from the structured tradition of Champagne to the boundless creative freedom of sake brewing. From the moment he first encountered a transformative Kyoto sake in 2000 to the experimental, terroir-redefining blending process behind IWA, Richard opens up about creativity, culture, and why sake might be the most versatile beverage on the planet. Plus, sake expert Eduardo Dingler joins the conversation to help unpack the world of premium sake—so whether you're merely sake-curious or a seasoned enthusiast, you should consider this rare glimpse into the world of top-level to be a must-listen!

Dnes k nám zavítal jeden z nejznámějších zápasníků Česka Karlos "Terminátor" Vémola. Probrali jsme jak se mu rozrostl zvěřinec, jestli chce vést svoje děti k bojovým sportům, jak se bude živit po posledním zápase na Edenu, jakou má strategii na Atillu Végha, co se mu honilo hlavou při zápase s Fleurym, jak chodil měsíc se zlomenýma žebrama, jak mu teď funguje regenerace, co ho na MMA nejvíc sere, co by v tomhle odvětví změnil, kolik se tím v Česku živí lidí? Taky jsme se pobavili o tom, že by tu chtěl založit první českou MMA agenturu, kdo může být jeho nástupce, jak ho baví moderování Oktagonu, kolik lidí jeho moderování poslouchá, jak mě Stejk s Karlosem moderovat Oktagon, kteří hosti při moderování byli nejlepší a kteří nejhorší, co by si chtěl v životě ještě splnit, jak vychovává svoje děti a proč úplně jinak, než jeho táta, jak reaguje když si jeho dcera přivede domů kluka a jak predikuje zápasy v Edenu.

Dein kostenfreies Erstgespräch mit Sebastian:

Vamos a dormir en París, que saquen Dom Pérignon, glamour en hoteles costes. Quiero recorrer Nueva York, emborracharme en Berlín, que no se acabe esta noche. Quiero que te vuelvas loca y que te toques mientras yo conduzco un 911 de camino por la costa oeste y parar en una playa en Pibels Beach. Vámonos a dar la vuelta al mundo. Vamos a olvidarnos de todo, mami, vamos a inventarnos hoy será el último, el último día de nuestra vida aquí. Vámonos a dar la vuelta al mundo. Quiero que te olvides, solo piensa en ti, vamos a reírnos del futuro. Esto sea lo que quieren por vivir. Yo quiero poder ...

In this episode of the Vint Podcast, we sit down with Cristie Norman, the lead sommelier at Delilah in the Wynn Las Vegas and a 2024 James Beard Award nominee. Cristie shares how she built one of the most exciting luxury wine programs in Las Vegas, with a focus on large format Bordeaux, Champagne, and rare back-vintage bottles. She also discusses her early journey in wine, her role in co-founding the United Sommeliers Foundation, and the culture shift she experienced moving from LA to Vegas.Cristie offers a behind-the-scenes look at what it takes to serve high-roller guests in a modern supper club setting—where six-liter bottles of Opus One and vintage Dom Pérignon are the norm. She walks us through how her team manages a massive inventory, executes top-level bottle service, and delivers a wine experience that balances club energy with world-class hospitality. Cristie also shares her top tips for decanting, preserving wine, and sourcing the best wines from birth-year vintages.Chapters:00:00 Introduction to the Vint Wine Podcast01:19 Upcoming Bordeaux Trip and Wine Tasting Insights04:52 2024 Bordeaux Vintage and Market Trends07:30 Challenges and Dynamics of En Primeur System10:03 Introducing Guest: Cristie Norman14:27 Crristie Norman's Journey and Achievements17:56 Inside Delilah: A Modern Supper Club Experience31:42 Architectural Wonders and Wine Culture in Las Vegas32:51 Challenges of the Culinary Union35:39 Building a Motivated Wine Team38:19 Efficient Wine Service Techniques41:05 Managing Large Wine Formats49:33 Wine Preservation Tips and Tools53:29 Vintage Wine Recommendations and Final ThoughtsThe Vint Wine Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. To learn more about Vint and the Vint Marketplace, visit us at Vintmarketplace.com or email Brady Weller at brady@vint.co, or Billy Galanko at Billy@vintmarketplace.com. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Jay Hack, Julia Harding, Austin Hope, Michael Minnillo, Jermaine Stone, Jim Madsen, Santiago Archaval, Tom Smith, Sebastian Lowa, Matthew Crafton, Tony Parker, Andrew Caillard, Mike Veseth, Madeline Puckette, John Olney, Matthew Kaner, Amelia Singer, Chess Martin, Gaia Gaja, Liz Thach, Sarah Heller, Jess Druey, James Cluer, Eduardo Chadwick, Terry Theise, and more!

MoDo-redaktionen diskuterar varför man leder matchserien med 2-0, och hur man ska gå tillväga för att behålla ledningen

Welcome to a new series of The English Wine Diaries and my first guest to join me to talk about all things English wine in 2025 is Trevor Clough, CEO and head blender of Digby Fine English. Trevor and his husband, Jason Humphries, launched their first Digby wines for sale in 2013 having swapped the corporate grind of London for Sussex, in the heart of English wine country. Impelled to give English sparkling wine the same fanfare as its international counterparts, they developed a method of ranking England's burgeoning vineyards to find the finest grapes going, carefully building their grower portfolio across the southeast. In 2021, the couple acquired their best Pinot Noir site, Digby's Hilden Vineyard, in Hildenborough, Kent, and their dedication to the maturation process was solidified the following year when they secured their own winery space in Madehurst, West Sussex.Their house blending style celebrates the satisfying sharpness of English fruit while bringing a sumptuous texture and roundness to the wines through long ageing; it's a style they like to call “sophisticated yet racy.” Over the years Digby Fine English has received much critical acclaim; they've won numerous trophies, have beaten the likes of Krug and Dom Pérignon in a prestigious 2017 blind tasting, and in 2020 became the official English sparkling wine supplier to the House of Commons Gift Shop. To find out more about Digby Fine English and how to visit their Arundel tasting room, follow them on Instagram @digbyfineenglish or visit digby-fine-english.com.With thanks to our series sponsor, Wickhams, The Great British Wine Merchant. Visit wickhamwine.co.uk to see their award-winning range of English wine with free delivery on orders over £40. The English Wine Diaries listeners can also get 10% discount on their first purchase by entering the code TEWD10. Please drink responsibly. Thanks for listening to The English Wine Diaries. If you enjoyed the podcast then please leave a rating or review, it helps boost our ratings and makes it easier for other people to find us. To find out who will be joining me next on the English Wine Diaries, follow @theenglishwinediaries on Instagram and for more regular English wine news and reviews, sign up to our newsletter at thesouthernquarter.co.uk.

Många matcher sen dess med blandat resultat. Milan är vidare i CL vilket vi visste sen innan men sista matchen i Zagreb kanske ställer till det för Milan. Feyenoord borta blev en stor plump och ikväll är returen Milan bara måste vinna.  Vi pratar mycket som senaste transferfönstret. Har hänt mycket och Milan har stor summa igen på net spend. Bra eller dåligt går vi igenom och sätter betyg på detta fönster. Frågan är även hur framtiden ser ut och vilket spår Milan vill gå... Hit and shit FORZA MILAN 

Les bouchons de vin en liège sont utilisés depuis des siècles en raison de leurs propriétés uniques qui permettent de conserver et d'améliorer le vin en bouteille. Ce matériau naturel, extrait de l'écorce du chêne-liège (Quercus suber), offre des avantages essentiels pour la préservation du vin.Les propriétés du liègeLe succès du liège comme bouchon repose sur plusieurs caractéristiques physiques et chimiques :1. Élasticité et compressibilitéLe liège est un matériau très souple qui peut être compressé pour s'adapter parfaitement au goulot d'une bouteille. Une fois en place, il se dilate légèrement pour assurer une étanchéité efficace, empêchant les fuites tout en permettant une légère interaction avec l'oxygène.2. ImperméabilitéGrâce à la subérine, une substance cireuse naturellement présente dans le liège, ce matériau est résistant aux liquides, empêchant ainsi les fuites et la contamination du vin par des agents extérieurs.3. Légère perméabilité à l'oxygèneUn des rôles essentiels du bouchon en liège est de permettre une micro-oxygénation du vin. Contrairement aux bouchons synthétiques ou à vis, il laisse passer de très faibles quantités d'oxygène, ce qui contribue à l'évolution des arômes et au bon vieillissement du vin.4. Résistance aux variations de température et aux moisissuresLe liège est naturellement résistant aux attaques fongiques et aux variations climatiques, ce qui en fait un matériau idéal pour des conditions de stockage variables.Une tradition historiqueL'usage du liège pour boucher les bouteilles de vin remonte au XVIIe siècle, lorsque Dom Pérignon, moine bénédictin, remplaça les chevilles de bois et de tissu par du liège pour conserver l'effervescence de son champagne. Ce matériau s'est rapidement imposé dans toute l'industrie viticole.Des alternatives émergentesBien que le liège reste privilégié, des alternatives comme les bouchons en plastique, en verre ou les capsules à vis ont été développées pour répondre aux problèmes liés au goût de bouchon (contamination par le TCA, une molécule qui altère les arômes). Cependant, le liège demeure le choix favori pour les vins de garde en raison de son rôle dans le vieillissement et sa durabilité.Ainsi, le bouchon en liège est un choix alliant tradition, performance et écologie, car il provient d'une ressource renouvelable et biodégradable. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

This is the weekly columnWine labels and wine reviews may include various references to wine blending. Some are specific and informative. Others are distinctions without a difference. Let's explore the most common blending terms.• Blend. Broadest term. It includes combining various fruits or vinifications to create, develop, or enhance a wine using more than one grape variety and/or vintage. It includes growing and fermenting different varieties together, blending grapes immediately after or years after harvest, combining various vintages, combining wines fermented using different yeast clones, fermenting techniques, and aging regimens.• Field blend. Mixture of varieties that are grown, harvested, and fermented together.• Non-vintage. Involves blending grapes from different years. This is designed to reduce vagaries of different vintages to produce wine true to a distinct house style, ensuring consumers they will enjoy a consistent experience. Non-vintage is very common in Champagnes, Porto, and sherry. It can include blending of different varieties, but also a single variety from different vintages.• Assemblage. Blending of vinified wines before bottling. This term often is used in Bordeaux and Champagne. Term may have been coined by 17th-century monk-winemaker Dom Pérignon.• Marriage. Synonym for assemblage. A combination of wines blended before bottling.• Meritage. Portmanteau created to designate high-quality American wines that pay homage to Bordeaux blends. It combines “merit” and “heritage” and rhymes with “heritage.” It is not a French word with the pronunciation of the last syllable sounding like “garage.” Red meritage must be a blend of at least two varieties—cabernet sauvignon, merlot, cabernet franc, malbec, petit verdot, St. Macaire, gros verdot, or carmenère. White meritage must be a blend of at least two varieties—sauvignon blanc, sémillon, or muscadelle du Bordelais. American winemakers must follow strict guidelines to use the term.• Cuvée. All-purpose term with no regulated definition. A cuvée is wine made from a blend of different grapes, vineyards, or vintages. Basically, another word for blend.• Coupage. Another synonym for assemblage, except can have a negative connotation when it describes a wine were other wines were added just to increase the quantity of the wine.Tasting notes• M. Chapoutier Belleruche Côts-du-Rhône Blanc 2022: Vibrant, fresh blend led by grenache blanc, also roussanne, viognier, clairette, bourboulenc. $14-18 Link to my review• Carpineto Chianti Classico Riserva DOCG 2019: Field blend of at least 80% sangiovese; some canailo and other red grape varieties. $25-29 Link to my review• Flat Creek Estate Buttero Red Wine Blend 2018: Blend of sangiovese, primitivo, montepulciano from Texas winery. $35-48 Link to my review• Syncline Wine Cuvée Elena, Columbia Valley 2021: Classic Rhône blend of syrah, grenache, and mourvèdre. Sophisticated and approachable. $65 Link to my reviewLast roundWine flies when you're having fun.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensLong form wine stories on Vocal: Gus Clemens on VocalLinks 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. 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

Vše, co jste chtěli vědět o Vietnamu, to se dozvíte v dnešním zajímavém rozhovoru. Máme pro Vás několik tipů na dovolenou v této exotické zemi. Odpovídat bude mladý muž, rodák z Horního Jiřetína, který se do Vietnamu vydal učit němčinu. Oženil se a má děti. Žije v krásném 3 + 1 + 3 – tři místnosti, jedna kuchyně a tři záchody. Na mnoho věcí si musel zvykat. Nejvíce mu chybí české jídlo. Na co si dát ve Vietnamu pozor? Kolik co ve Vietnamu stojí? Jak je to se socialistickým zřízením? Jsou ve Vietnamu nebezpečná zvířata? To vše a mnohem víc se dozvíte v rozhovoru s Markem Moudrým v Ponte Reports.   

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« Romanée-Conti, Petrus, Dom Pérignon, Yquem, Screaming Eagle, Egon Müller, Vega Sicilia…» On en parle dans la nouvelle bande dessinée de Benoist Simmat et Daniel Casanave: L'HISTOIRE DES GRANDS VINS EN BANDE DESSINÉE https://editionsedito.com/catalogue/product/lhistoire-des-grands-vins-en-bande-dessinee/ Adhérez à cette chaîne pour obtenir des avantages : https://www.youtube.com/channel/UCN4TCCaX-gqBNkrUqXdgGRA/join Pour soutenir la chaîne, au choix: 1. Cliquez sur le bouton « Adhérer » sous la vidéo. 2. Patreon: https://www.patreon.com/hndl Musique issue du site : epidemicsound.com Images provenant de https://www.storyblocks.com Abonnez-vous à la chaine: https://www.youtube.com/c/LHistoirenousledira Les vidéos sont utilisées à des fins éducatives selon l'article 107 du Copyright Act de 1976 sur le Fair-Use. Sources et pour aller plus loin: https://editionsedito.com/catalogue/product/lhistoire-des-grands-vins-en-bande-dessinee/ #histoire #vin #wine #degustation

Why is it so difficult to describe wine? How did England pave the way for Champagne as we know it today? What do winemaking and gardening share beyond being plant-based? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Hugh Johnson. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway Two of you will win a copy of his marvellous memoir, The Life and Wines of Hugh Johnson. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights What's behind Hugh's decades-long love for Bordeaux? How did Hugh's first book about trees come about? How has writing about wine and about horticulture influenced each other? Are there commonalities between gardening and winemaking? Where was Hugh's favourite place to enjoy wine? What was it like tasting wine with former Dom Pérignon chef de cave Richard Geoffroy? How did England pave the way for Champagne as we know it today? What did Hugh's friendships with Elizabeth David and André Simon teach him about food and wine? What was it like tasting a wine that was made hundreds of years ago? What's the difference between wines of "curiosity" versus "conviction"? Where does Hugh think the future of wine communication will go? What does Hugh hope his legacy to the wine world will be?   Key Takeaways As Hugh observes, the essence of writing is comparing one experience to another. He tries to exploit the wonderful vocabulary of the English language which unites the brilliance of the Latin languages and the German school. However, there are no words that actually match the taste of wine. As Hugh explains that to keep the cork in a champagne bottle they used to tie it with string. The wine fermented in the bottle and the bottle exploded because the French didn't have bottles that would take the pressure. But England did and it's an interesting story. Under King James the First, at the beginning of the 17th century, they had to build a big fleet for the Navy to protect the country. The King decreed that all the good oak trees were for the ships only. So if you're going to make glass, you need a furnace at a very high temperature. So they had to use coal instead of wood. Coal mainly comes from the north of England, in Newcastle. These glass furnaces got really hot, and the glass got darker, but it also got stronger. And they found that it could take the pressure of bubbly wine. Winemaking and gardening both apply human skills, intelligence, and taste to natural objects. He observes who needs 450 varieties of roses. They're not needed, but they interest people, and people enjoy them.   About Hugh Johnson Hugh Johnson is the world's best-known wine writer, having sold more than 20 million books worldwide over a 60-year career. He began acquiring his wine knowledge as a member of the Wine and Food Society at Cambridge University before becoming a feature writer for Vogue and House & Garden magazines.         To learn more, visit https://www.nataliemaclean.com/314.

Send us a textLufthansa bietet ab November Dom Pérignon in der First Class an und durchbricht damit Emirates' scheinbar exklusive Partnerschaft mit LVMH. Obwohl Emirates stolz auf ihre „exklusiven Acht“ ist, darunter Dom Pérignon 2013, hat Lufthansa diesen Champagner nun ebenfalls im Angebot. Emirates reagierte prompt und wechselte zum Jahrgang 2015. Ein cleverer Zug von Lufthansa, um bei Champagner-Liebhabern zu punkten!#Lufthansa #DomPérignon #FirstClass #Emirates #Champagner #LuxusReisen #ExklusivitätFrage des Tages: Wie wichtig sind euch Champagner in der First Class? Was ist eure Lieblingshotel Marke und Warum?00:00 Willkommen zu Frequent Traveller TV01:46 Spanien leidet auch im Flugverkehr unter den starken Regenfällen04:04 Finnaivia warnt vor knappen Slots in Lappland05:08 Lufthansa First Class wieder mit Dom Perignon09:06 Führt Hyatt Premium Strategie ins aus?12:40 Accor Plus Mitglieder u.a. von Status Herabstufung, verschwundenen Status Vorteilen betroffen15:00 Frage des TagesTake-OFF 02.11.2024 – Folge 245-2024Stammtisch Termine: https://FQTWorld.as.me/meetupKanalmitglied werden und exklusive Vorteile erhalten:https://www.youtube.com/channel/UCQyWcZxP3MpuQ54foJ_IsgQ/joinHier geht es zu eurem kostenlosen Consulting Link - https://FTCircle.as.me/Damit Du von unserem Wissen profitieren kannst, kannst du ein mindestens 60 minütiges und vor allem auf dich zugeschnittenes Punkte, Meilen, Status Coaching buchen. Nach dem Call bekommst du ein Jahr Zugang zu dieser Gruppe und zahlst so nur 10 Euro pro Monat und kannst sofort profitieren. Hier ist nun der Link zu deinem neuen Punkte, Meilen und Status Deals.MY SOCIALSWhatsApp - https://wa.me/message/54V7X7VO3WOVF1FACEBOOK | Lars F Corsten - https://www.facebook.com/LFCorsten/FACEBOOK | FQT.TV - https://www.facebook.com/FQTTVFACEBOOK | FTCircle - https://www.facebook.com/FTCircleTWITTER | Lars F Corsten - https://twitter.com/LFCorstenINSTAGRAM | Lars F Corsten - https://www.instagram.com/lfcorsten/LINKEDIN - https://www.linkedin.com/in/lfcorsten/Clubhouse - @LFCorsten

Po spochybnení vakcín prichádza Peter Kotlár so spochybnením transfúzií. Odborníci sú z jeho tvrdení zhrození. Označiť to za blud je ešte veľmi mierne, tu skôr ide o veľkú a nebezpečnú hlúposť, tvrdí hematológ Martin Mistrík. „Viete, ja keď si kúpim pílku, tak som ortopéd? Myslím si, že pán Kotlár sa vyjadruje ako politik, nie odborník,“ dopĺňa prednostka mikrobiologického ústavu LF UK Adriana Liptáková.Vládny splnomocnenec pre preverenie manažmentu pandémie Peter Kotlár, dostal od vlády funkciu, kúpil si mikroskop a vydal sa na svoju krížovú cestu. Po tom ako spochybnil pôvod Covidu a vláde odporučil zastaviť očkovanie mRNA vakcínami si tentoraz za terč vybral krvné transfúzie. Ortopéd Kotlár sa totiž obáva, že by transfúziami mohlo prichádzať k akémusi skrytému očkovaniu neočkovaných. „Kým sa nepreverí bezpečnosť a účinnosť mRNA vakcíny, bol by som aj v tomto ohľade veľmi zdržanlivý pri darcovstve krvi a aj pri príjme transfúzie,“ tvrdí splnomocnenec.Relevantným a rešpektovaným odborníkom však z týchto slov vstávajú vlasy dupkom a považujú ich za ako úplne nekompetentné, tak aj veľmi nebezpečné. „Takéto vyjadrenia považujeme za nezodpovedné a potenciálne ohrozujúce poskytovanie zdravotnej starostlivosti,“ priamo varuje Národná transfúzna služba. Téma nášho dnešného podcastu s hematológom Martinom Mistríkom a hlavnou odborníčkou rezortu zdravotníctva Adrianou Liptákovou.Je to úplne nezmyselné vyjadrenie pretože človek, ktorý sa dá zaočkovať nejde hneď darovať krv. Tu hovoríme o chemických látkach, ktoré sú súčasťou imunitného systému a ktoré majú určitý polčas rozpadu a ten polčas rozpadu je skutočne krátky takže takéto tvrdenia považujem za veľmi nešťastné, vysvetľuje nezmyselnosť kotlárových špekulácií Adriana Liptáková.Šarlatánstvo horšie než bludy, takto reaguje na kotlárove tvrdenia skúsený hematológ, docent Martin Mistrík. Podľa neho ide o nebezpečné a hlúpe tvrdenia pretože ohrozujú dôveru medzi pacientom a lekárom a môžu mať negatívne dosahy i na dostatok zásob tak prepotrebnej krvi u nás.Toto sú veľmi nebezpečné tendencie, ktoré tu v posledných rokoch máme. Púšťajú sa tu neoverené informácie a absolútne zbytočne sa tak strašia ľudia. Je nemysliteľné aby si tu v roku 2024 hovoril ktokoľvek, čokoľvek. Pán Kotlár, sorry, o čo vám ide? pýta sa na záver hlavná odborníčka rezortu zdravotníctva Adriana Liptáková.Dodajme, že voči vládnemu splnomocnencovi sa už vymedzila aj jeho stavovská organizácia. „Pripomíname, že takéto vyjadrenia môžu vnášať do radov pacientov neistotu vo veci ochrany ich zdravia, zároveň môžu medzi širokú verejnosť vnášať pochybnosti o bezpečnosti transfúznej liečby,“ upozorňuje Slovenská lekárska komora.Počúvate Aktuality Nahlas, pekný deň a pokoj v duši praje Braňo Dobšinský.

Po spochybnení vakcín prichádza Peter Kotlár so spochybnením transfúzií. Odborníci sú z jeho tvrdení zhrození. Označiť to za blud je ešte veľmi mierne, tu skôr ide o veľkú a nebezpečnú hlúposť, tvrdí hematológ Martin Mistrík. „Viete, ja keď si kúpim pílku, tak som ortopéd? Myslím si, že pán Kotlár sa vyjadruje ako politik, nie odborník,“ dopĺňa prednostka mikrobiologického ústavu LF UK Adriana Liptáková.Vládny splnomocnenec pre preverenie manažmentu pandémie Peter Kotlár, dostal od vlády funkciu, kúpil si mikroskop a vydal sa na svoju krížovú cestu. Po tom ako spochybnil pôvod Covidu a vláde odporučil zastaviť očkovanie mRNA vakcínami si tentoraz za terč vybral krvné transfuzie. Ortopéd Kotlár sa totiž obáva, že by transfúziami mohlo prichádzať k akémusi skrytému očkovaniu neočkovaných. „Kým sa nepreverí bezpečnosť a účinnosť mRNA vakcíny, bol by som aj v tomto ohľade veľmi zdržanlivý pri darcovstve krvi a aj pri príjme transfúzie,“ tvrdí splnomocnenec.Relevantným a rešpektovaným odborníkom však z týchto slov vstávajú vlasy dupkom a považujú ich za ako úplne nekompetentné, tak aj veľmi nebezpečné. „Takéto vyjadrenia považujeme za nezodpovedné a potenciálne ohrozujúce poskytovanie zdravotnej starostlivosti,“ priamo varuje Národná transfúzna služba. Téma nášho dnešného podcastu s hematológom Martinom Mistríkom a hlavnou odborníčkou rezortu zdravotníctva Adrianou Liptákovou.Je to úplne nezmyselné vyjadrenie pretože človek, ktorý sa dá zaočkovať nejde hneď darovať krv. Tu hovoríme o chemických látkach, ktoré sú súčasťou imunitného systému a ktoré majú určitý polčas rozpadu a ten polčas rozpadu je skutočne krátky takže takéto tvrdenia považujem za veľmi nešťastné, vysvetľuje nezmyselnosť kotlárových špekulácií Adriana Liptáková.Šarlatánstvo horšie než bludy, takto reaguje na kotlárove tvrdenia skúsený hematológ, docent Martin Mistrík. Podľa neho ide o nebezpečné a hlúpe tvrdenia pretože ohrozujú dôveru medzi pacientom a lekárom a môžu mať negatívne dosahy i na dostatok zásob tak prepotrebnej krvi u nás.Toto sú veľmi nebezpečné tendencie, ktoré tu v posledných rokoch máme. Púšťajú sa tu neoverené informácie a absolútne zbytočne sa tak strašia ľudia. Je nemysliteľné aby si tu v roku 2024 hovoril ktokoľvek, čokoľvek. Pán Kotlár, sorry, o čo vám ide? pýta sa na záver hlavná odborníčka rezortu zdravotníctva Adriana Liptáková.Dodajme, že voči vládnemu splmocnencovi sa už vymedzila aj jeho stavovská organizácia. „Pripomíname, že takéto vyjadrenia môžu vnášať do radov pacientov neistotu vo veci ochrany ich zdravia, zároveň môžu medzi širokú verejnosť vnášať pochybnosti o bezpečnosti transfúznej liečby,“ upozorňuje Slovenská lekárska komora.Počúvate Aktuality Nahlas, pekný deň a pokoj v duši praje Braňo Dobšinský.

Benedictine monk, Dom Pérignon, may have seen stars when he tasted his first bottle of bubbly before it officially became Champagne. But four women became Champagne's leading ladies in the late 19th and early 20th centuries. Each built successful champagne houses after their husbands died unexpectedly. These Veuves (French for Widows) are Barbe-Nicole Ponsardin (Veuve Clicquot), Louise Pommery, Champagne Pommery, Mathilde Emilie Perrier, Laurent-Perrier and Madame Elisabeth “Lily” Bollinger.Fearless Fabulous You is broadcast live Wednesdays at 12 Noon ET on W4WN Radio - Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). Fearless Fabulous You 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.

Daniel Carvajal Pérez, miembro del equipo enológico de Dom Pérignon desde abril de 2019, conversó con La W a propósito de su trabajo en modelos matemáticos de fermentación y efervescencia en champaña.

Champagne Today, on Champagne Day, we're diving deep into the fascinating history and artistry behind the world's most luxurious bubbly. Champagne is more than just a drink; it's a symbol of celebration, elegance, and French heritage. In this episode, we'll explore how Champagne evolved from the still wines of ancient Rome to the sparkling effervescence loved worldwide. We'll look at the terroir of the Champagne region—its chalky soil, climate, and unique geography—which creates the ideal environment for cultivating grapes like Pinot Noir, Pinot Meunier, and Chardonnay. We'll also examine the story of the "accidental bubbles," once seen as a flaw but now the hallmark of Champagne's magic. The pioneering contributions of figures like Dom Pérignon, who refined the wine-making process, and Madame Clicquot, the Widow Clicquot who revolutionized Champagne production with the riddling method, are explored in detail. Their work, along with advancements in glassmaking and secondary fermentation methods, helped transform Champagne into a coveted product across European royal courts and beyond. The journey doesn't stop there—Champagne's rise as a global symbol of sophistication is also a testament to strategic marketing by houses like Moët & Chandon and Veuve Clicquot. Through clever branding and partnerships with high society, these producers embedded Champagne into the fabric of elite celebrations. Today, top houses still carry on this legacy, crafting blends that represent tradition, innovation, and impeccable quality, whether in sweet rosés or ultra-brut bottles. Finally, we touch on the worldwide impact of Champagne, from its stringent appellation laws to its presence in international markets, where it's synonymous with celebration and luxury. With more than 300 million bottles produced annually, Champagne's reach is global, and yet it remains distinctly French. Join us as we toast to Champagne's enduring allure and discover what truly makes it a sparkling masterpiece worthy of celebration. Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at www.andrewpriorfabulously.com For a signed and gift-packaged copy of the book, visit https://www.andrewpriorfabulously.com/book-paris-a-food-guide-to-the-worlds-most-delicious-city  Also available on Amazon and Kindle. For those craving an immersive French food experience, join Andrew in Montmorillon for a hands-on cooking adventure. Stay in his charming townhouse and partake in culinary delights straight from the heart of France. Experience French culinary delights firsthand with Andrew's Vienne residencies. Visit https://www.andrewpriorfabulously.com/come-stay-with-me-vienne-residency for more information. Connect with Andrew on Instagram @andrewpriorfabulously or via email contact@andrewpriorfabulously.com for a chance to be featured on the podcast or his blog. You can also sign up for the substack newsletter and get more fabulous French food content and France travel tips as well as updates on life in France. https://fabulouslydelicious.substack.com/ Tune in to Fabulously Delicious on the Evergreen Podcast Network for more tantalizing tales of French gastronomy. Remember, whatever you do, do it Fabulously! Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to another episode of The Barber's Brief! Join Marc and Vassilis as they dive into the latest marketing and business news, spotlight a standout case study in their Marketing Moment, and wrap up with the Ad of the Week. Enjoy the show! Follow our updates here: ⁠⁠https://www.linkedin.com/company/sleeping-barber/⁠⁠ Get in touch with our hosts: Marc Binkley: ⁠⁠https://www.linkedin.com/in/marcbinkley/ Vassilis Douros: ⁠⁠https://www.linkedin.com/in/vassilisdouros/⁠ Timestamps: 00:00 Introduction 02:15 In-house vs. Downtown Agencies: Cost Savings or Misconception? 06:55 Just do it! Brand Name Lessons from Nike's Troubles! 13:19 Dom Pérignon perfectly demonstrates the appeal of scarcity. 19:25 Great Whitepaper from Mailchimp - How to Grow Your Brand 22:58 Marketing Moment: Insights from Adweek 2024 32:13 Ad of the Week In the News links: In-house vs. Downtown Agencies: https://www.linkedin.com/feed/update/urn:li:activity:7253289716513431553/ Brand Name Lessons from Nike's Troubles! https://aswathdamodaran.blogspot.com/2024/10/just-do-it-brand-name-lessons-from.html Dom Pérignon perfectly demonstrates the appeal of scarcity https://www.marketingweek.com/ritson-dom-perignon-appeal-scarcity/ Whitepaper from Mailchimp: https://mailchimp.com/resources/how-to-grow-your-brand/ Marketing Moment: Adweek 2024 Key Learnings: CTV and Retail Media AI's Role in Advertising Harnessing First-Party Data Omnichannel and Full-Funnel Strategies Privacy and Regulatory Uncertainty Declining Focus on Social Purpose, DEI and Sustainability Ad of the Week: https://youtu.be/qvFnf2EEd20?feature=shared

Martes de cotidianidad religiosa y así como tu te levantaste a trabajar o comer mierda, nosotros también estamos de vuelta grabando Bájale 2. Sí, tenemos criminales con orejas que deben tener capacidad de radar como para detectar un misil balístico de esos. También, traemos los Gay Is Love Billboard Wars, donde La Vieja Changa pagó tres billboards para dejarle saber a San Juan que Manuel Natal no hace nada por la ciudad capital. Cardi B aparece en el show luego de meter el embuste de que no vuelve a beber. Parece ser que se emborrachó como cerda, junto a su hermana Hennessy (jajaja Hennessy que nombre estúpido y de mala calidad) y así to loca le da teta al último hijo que parió hace un par de días. ¡Wow que gran episodio, loco!  Grabado desde GW-Cinco Studio como parte de GW5 Network #tunuevatelevisión. Puedes ver toda la programación en www.gwcinco.com. siguenos en instagram @gw_cinco Patreon:   patreon.com/gw5network patreon.com/hablandopop

Today marks Labour's 100th day in office. But they are unlikely to be popping champagne corks in Downing Street – even if Lord Alli offered to pay for the Dom Pérignon. This has been a disheartening time for the government and those who wished it well. The promise of dramatic change has been overshadowed by a series of errors, misjudgments and scandals that one would associate more with an administration in its dying days than a government enjoying a fresh mandate, a massive majority and an absent opposition. Former shadow culture secretary Thangam Debbonaire and former deputy prime minister Thérèse Coffey join The Spectator's Katy Balls to discuss what went wrong and – if we think hard enough – what went right?  Produced by Natasha Feroze and Oscar Edmondson. 

Juldagen 2023 – ett stort sällskap har samlats för fest på restaurang Atmosfär i Malmö. Tre flaskor Dom Pérignon beställs, korkar flyger och sällskapet möts i en stor skål. Drycken fortsätter att flöda. Och maten håller samma klass: det beställs stekar, schnitzlar och ostron. Allt för en summa på drygt 82 000 kr. Men notan betalas inte – festkvällen i Malmö blir snart landets mest uppmärksammade springnota. Och för polisen starten på ett mycket större pussel. För bakom allt döljer sig en bedragarliga av sällan skådat slag. Utåt driver de en välgörenhetsförening men pengarna går inte till samhällets mest utsatta – utan till medlemmarna själva. Producent: Anna Westman Swantesson

Listen in to Omnibus for all the latest wine news and views. This month we cover the fake wine scandal in Taiwan, the latest harvest reports, wine bankruptcies and latest winery sales, the launch of a non-profit foundation for promoting the enjoyment of aged wines, plus Elin heads to the Hamptons with “Sex and City” author Candace Bushnell to taste the latest Dom Pérignon.Find out more at wine-conversation.com

Jenna Fagnan is a leader in luxury and lifestyle brands, known for launching Tequila Avión and co-founding Teremana Tequila with Dwayne “The Rock” Johnson. With experience at Dom Pérignon USA and TAG Heuer, she holds an MBA from Harvard and actively supports charitable causes through organizations like Girls Inc. and her Elevado Foundation. Teremana Tequila, founded by Dwayne Johnson, offers blanco, reposado, and añejo expressions made from mature agave, distilled in Jalisco with a name meaning 'spirit of the earth' in Latin and Polynesian.

Join Andy as he revisits his September 2021 interview with Colin Cowie this week! Having had celebrity clients such as Oprah Winfrey, Jennifer Lopez, Ryan Seacrest, Kim Kardashian, Lil Wayne, Nicole Kidman, and Demi Moore, this episode's returning guest has enjoyed quite the career so far. Colin Cowie has also had many corporate clients such as Dom Pérignon, Warner Brothers, CBS, Whitney Museum of American Art, Architectural Digest, and so many more! Colin is also a published author, having written books such as Dinner After Dark: Sexy, Sumptuous Supper Soirees, Colin Cowie Chic: The Guide to Life as It Should Be, and Colin Cowie Wedding Chic: 1,001 Ideas for Every Moment of Your Celebration. Colin, as he discusses with Andy in this episode, is all about making sure that he delivers the ultimate experience for his clients. Colin and Andy also talk about Colin's new book, The Gold Standard: Giving Your Customers What They Didn't Know They Wanted, which is Colin's eleventh published book! Colin discusses luxury and what it means in any business – that it is about customer service and not just the product that you are selling. He discusses how to ascertain what customers want so that you can provide it to them before they even realize what they want. We also hear Colin talk about the importance of not only having good relationships with your clients but also with the employees of your company, how important that protocol and consistency are to him, how to get customers to keep coming back to you, and so much more! Andy has known Colin for nearly two decades and is so impressed with everything that he has accomplished. He always has such a blast with Colin, when he has him on the podcast, and is grateful for his time. Andy encourages you to go back and listen to his previous episodes with Colin and to also check out his new book The Gold Standard: Giving Your Customers What They Didn't Know They Wanted. Please share this interview with at least three good friends who might also enjoy it, and leave a top review of the podcast wherever you listen! Have you heard about Stop and Smell the Roses with Preston Bailey on The Wedding Biz Network? Listen as Preston shares the secrets, tools, and technologies behind his extraordinary ability to create a theatrical environment out of any space. Also, don't forget about Sean Low's podcast The Business of Being Creative, where Sean discusses the power of being niched, pricing strategies, metrics of success, and so much more. You can find both shows on The Wedding Biz Network.   SUPPORTING THE WEDDING BIZ Become a patron and support Andy and the show! If you are so inspired, contribute!   Time Stamps [0:40] – Andy reveals that this episode is a revisit of his September 2021 interview with Colin Cowie! [2:22] – Colin explains why he decided to write his new book The Gold Standard. [5:17] – Colin expounds upon his belief that customer service is the new luxury. [6:24] – We learn how to deliver to customers what they didn't realize they wanted. [8:55] – Colin gives examples of how to build relationships with clients. [10:16] – Colin affirms that you need to make sure that your employees have an emotional connection with you. [12:20] – Andy enthuses over how the COVID-19 pandemic gave us opportunities to reform company culture. [13:27] – Colin emphasizes how crucial teamwork and communication are. [16:48] – Andy and Colin agree that creating and owning your brand is important. [19:19] – We are persuaded of the importance of including everyone in meetings, even receptionists. [21:45] – Colin asserts how important protocols are to him. [24:39] – We discover that Colin is always updating protocols based on new things that are learned. [26:25] – Colin gives an example of great customer service provided by a pilot. [29:24] – We learn how we can get customers to keep coming back to us. [31:49] – Colin provides insight on failure and both its inevitability and its importance. [33:07] – Colin reveals what about the future excites him. [35:21] – Andy shares where online we can find Colin.   LINKS AND RESOURCES Colin Cowie – Dinner After Dark: Sexy, Sumptuous Supper Soirees Colin Cowie – Colin Cowie Chic: The Guide to Life as It Should Be Colin Cowie – Colin Cowie Wedding Chic: 1,001 Ideas for Every Moment of Your Celebration Colin Cowie – The Gold Standard: Giving Your Customers What They Didn't Know They Wanted   The Wedding Biz – Episode 128 REVISIT: Colin Cowie: Part 1 Creating Groundbreaking Luxury Experiences   The Wedding Biz – Episode 135 Colin Cowie: Part 2 Creating Groundbreaking Luxury Experiences   The Wedding Biz – Episode 267 A Conversation With: Colin Cowie Ryan Holiday – The Obstacle Is the Way: The Timeless Art of Turning Trials into Triumph Find Colin: Colin's Website Colin's Instagram Page Colin Cowie Lifestyle – Instagram Page Colin Cowie Lifestyle – Facebook Page Colin's Twitter Page   Follow The Wedding Biz on Social: The Wedding Biz The Wedding Biz on Instagram: @theweddingbiz The Wedding Biz on Facebook: @theweddingbiz The Wedding Biz Network The Music Makers   Support The Wedding Biz by clicking here.   Title Sponsor: This episode is sponsored by Kushner Entertainment.  

På juldagen 2023 sitter ett 30-tal personer vid ett långbord på en restaurang i Malmö. De har beställt in ostron, ryggbiff, två flaskor Dom Pérignon och över hundra hot shots. Notan för kvällen landar på drygt 82 000 kronor. Men när det är dags att betala gör de en springnota.Händelsen får massiv uppmärksamhet, och när en åklagare börjar nysta i fallet ska det visa sig att det inte är första gången som delar av sällskapet struntar i att betala för sig. Det verkar nämligen finnas ett systematiskt brottsupplägg. Programledare: Emma Ikekwe Gäst: Alexander Vickhoff, DN:s reporter i MalmöProducent: Linnéa Hjortstam

FAT LEONARD: #1 New York Times bestselling author Craig Whitlock's masterful account of one of the biggest public corruption scandals in American history-exposing how a charismatic Malaysian defense contractor bribed scores of high-ranking military officers, defrauded the US Navy of tens of millions of dollars, and jeopardized our nation's security. All the admirals in the US Navy knew Leonard Glenn Francis-either personally or by his legendary reputation. He was the larger-than-life defense contractor who greeted them on the pier whenever they visited ports in Asia, ready to show them a good time after weeks at sea while his company resupplied their ships and submarines. He was famed throughout the fleet for the gluttonous parties he hosted for officers: $1,000-per-person dinners at Asia's swankiest restaurants, featuring unlimited Dom Pérignon, Cuban cigars, and sexy young women. On the surface, with his flawless American accent, he seemed like a true friend of the Navy. What the brass didn't realize, until far too late, was that Francis had seduced them by exploiting their entitlement and hubris. While he was bribing them with gifts, lavish meals, and booze-fueled orgies, he was making himself obscenely wealthy by bilking American taxpayers. Worse, he was stealing military secrets from under the admirals' noses and compromising national security. Based on reams of confidential documents-including the blackmail files that Francis kept on Navy officers-FAT LEONARD is the full, unvarnished story of a world-class con man and a captivating testament to the corrosive influence of greed within the ranks of the American military. "Explosive, brilliantly reported and meticulously documented, Craig Whitlock's Fat Leonard reads like a thriller but depicts one of the most sordid chapters in U.S. military history, a tale of brazen corruption that soiled the Navy and is an infuriating insult to the American taxpayer. You won't be able to put this book down, and you won't stop wondering how it could have happened."-David E. Hoffman, Pulitzer Prize-winning author of The Billion Dollar SpyBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Xavi tells us when he found a treasure of Dom Pérignons and tried to sell it in the mysterious market of Dom hoarders.

FAT LEONARD: #1 New York Times bestselling author Craig Whitlock's masterful account of one of the biggest public corruption scandals in American history-exposing how a charismatic Malaysian defense contractor bribed scores of high-ranking military officers, defrauded the US Navy of tens of millions of dollars, and jeopardized our nation's security. All the admirals in the US Navy knew Leonard Glenn Francis-either personally or by his legendary reputation. He was the larger-than-life defense contractor who greeted them on the pier whenever they visited ports in Asia, ready to show them a good time after weeks at sea while his company resupplied their ships and submarines. He was famed throughout the fleet for the gluttonous parties he hosted for officers: $1,000-per-person dinners at Asia's swankiest restaurants, featuring unlimited Dom Pérignon, Cuban cigars, and sexy young women. On the surface, with his flawless American accent, he seemed like a true friend of the Navy. What the brass didn't realize, until far too late, was that Francis had seduced them by exploiting their entitlement and hubris. While he was bribing them with gifts, lavish meals, and booze-fueled orgies, he was making himself obscenely wealthy by bilking American taxpayers. Worse, he was stealing military secrets from under the admirals' noses and compromising national security. Based on reams of confidential documents-including the blackmail files that Francis kept on Navy officers-FAT LEONARD is the full, unvarnished story of a world-class con man and a captivating testament to the corrosive influence of greed within the ranks of the American military. "Explosive, brilliantly reported and meticulously documented, Craig Whitlock's Fat Leonard reads like a thriller but depicts one of the most sordid chapters in U.S. military history, a tale of brazen corruption that soiled the Navy and is an infuriating insult to the American taxpayer. You won't be able to put this book down, and you won't stop wondering how it could have happened."-David E. Hoffman, Pulitzer Prize-winning author of The Billion Dollar Spy "A relentless investigative reporter, Craig Whitlock has unearthed the truly jaw-dropping story the U.S. Navy hoped you'd never learn: how a master operator and defense contractor named Fat Leonard wined, dined and blackmailed senior Navy brass so they would help him bilk taxpayers of millions of dollars. This book has the receipts, down to the names of the sex clubs, the menus for the $30,000 dinners, and Fat Leonard's own confessions."-Carol Leonnig, Pulitzer Prize-winning author of Zero Fail: The Rise and Fall of the Secret ServiceBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Es verändert die Art, wie wir in Zukunft wohnen. Das Luxus-Zuhause war gestern, jetzt kommen die Lovebrand-Apartments. Wo wohnst Du? Die Antwort könnte bald sein: Bei Prada! Oder bei Rolex! Oder: ‘Ich ziehe um zu Dom Pérignon, da ist der Champagner gleich in den Nebenkosten‘. Luxusmarken als Game-Changer im Immobilien-Business. Die Breaking News jetzt: Der Einstieg von Mercedes-Benz. Der Autobauer baut in Dubai einen Highend-Tower. Für 1 Milliarde Euro! 365 Meter hoch, 150 Luxuswohnungen. Die teuerste: Für 19.8 Millionen Euro zu haben. Die Adresse – für jeden Paketboten leicht zu merken. „Mercedes-Benz Places“ heisst das Prestige-Projekt. Der neue Stern am Wohnungsmarkt sozusagen. Am ersten Tag: über 20.000 Interessenten vor Ort. Branded real Estate. Die Erfolgsformel: Das Prestige der Marke steigert den Wert der Immobilie. Wie in der neuen „Aston Martin Residence“ in Miami. Im „Bulgari Lighthouse“ in Dubai. Oder im „Armani Casa Skyscraper“ und „Porsche Design Tower“. Wie es funktioniert? Warum wir bei unseren Love-Brands nicht nur einkaufen, sondern auch wohnen wollen: Das erklärt Florian Haffa, Founder und CEO von Brand Labs International. Der frühere Börsenstar baut die Brücken zwischen Marken und Immobilien. Sein Blick auf die Branche, die spannendsten Investments – jetzt hier in TOMorrow. Wer mitdiskutieren möchte: Schreib mir gern in die Kommentare oder hier auf Social Media: http://lnk.to/TOMorrow-Podcast und abonniere den Channel. Jetzt aber: Ziehen wir um! Luxus-Wohnen next level – viel Spaß in der Lovebrand-Immobilienwelt von Florian Haffa.

Alle Infos zu ausgewählten Werbepartnern findest du HIER. Aktien + Whatsapp = HIER anmelden.  Lieber als Newsletter? Geht auch. Das Buch zum Podcast? JETZT BESTELLEN. Traditionsfirmen werden Highflyer: Daimler Truck übertrifft Prognosen, Dell liebt KI & Spirit AeroSystems kommt zurück zu Boeing. Schlecht lief's dafür bei VW, Fisker und NYCB. Ansonsten fordern drei Anwälte viele Tesla-Aktien und Dubai bringt Parken an Börse. Nutella-Gläser, Champagnerflaschen von Dom Pérignon und 16 Milliarden Glasverpackungen pro Jahr. Das alles kommt von Verallia (WKN: A2PSEA). Autowaschanlagen in den USA sind ein Wachstumsmarkt. WashTec (WKN: 750750) und Mister Car Wash (WKN: A3CTE2) wachsen mit. Diesen Podcast vom 04.03.2024, 3:00 Uhr stellt dir die Podstars GmbH (Noah Leidinger) zur Verfügung. Learn more about your ad choices. Visit megaphone.fm/adchoices

La meilleure bière du monde a longtemps été celle de moines trappistes belges de l'abbaye de Saint-Sixte. Je ne prononcerai pas le nom du breuvage pour ne pas offenser nos amis Flamands. Mais pourquoi les moines fabriquent-ils de l'alcool ? Cette tradition remonte au Moyen-Âge. Elle trouverait son origine dans la règle de Saint-Benoît datant du VIe siècle. Cette série de principes organise la vie et la pratique spirituelle au sein du monastère. Il existe plus de soixante-dix chapitres mais voici deux préceptes intéressants : Les moines ont l'obligation d'apporter le gîte et le couvert aux voyageurs et aux pèlerins et ce, qu'importe leur croyance. Et ces religieux doivent vivre non pas grâce à la charité mais grâce au travail de leurs mains. Les trappistes auraient alors commencé à fabriquer de la cervoise, ancêtre de la bière, plutôt que du vin rouge qui lui, a une connotation religieuse trop grande. Ceci est mon sang, évangile de Jésus selon Saint-Marc, tout ça, tout ça. D'ailleurs, au passage, le vin de messe est rouge pour avoir la couleur du sang mais il censé répondre à d'autres critères. Il doit être naturel, il est le simple résultat de la fermentation alcoolique du raisin, c'est-à-dire sans sucres ajoutés, sans additifs mais quand même souvent coupé à l'eau.  Bref. Vers l'an 800, le roi des Francs, Pépin le...Bref offre des houblonnières aux moines et la production de bière est lancée un peu partout sur le territoire. Et c'est grâce à son fils, Charlemagne que les monastères obtiennent le monopole de la production de cervoise et sont surtout obligés de la fabriquer. Dans son édit royal, le roi exige que chaque monastère possède une brasserie. Les religieux fabriquent aussi de l'alcool en fonction de leur terroir. Du champagne comme Dom Pérignon, je vous en ai déjà parlé ou de la Chartreuse en Isère. Cette liqueur verte aux centaines de plantes. La recette tenue secrète vient du monastère de la Grande-Chartreuse et cet élixir végétal existe depuis près de mille ans. À peu près la même durée que la gueule de bois qui l'accompagne ! Learn more about your ad choices. Visit megaphone.fm/adchoices

Recorded at Ten86 Lounge in Hawthorne, New Jersey the lizards pair the Partagás 8-9-8 with Dom Pérignon Vintage 2013 Champagne and Delord 25 Year Aged Armagnac. The guys review the best and worst cigars and spirits they rated in 2023, they discuss Cigar Aficionado's recently announced Cigar of the Year and they raise a glass to 2024.Wine/Champagne Saver Discussed in Episode: https://amzn.to/3TIHTRIJoin the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxed discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspod

Des bulles pour les anniversaires, pour Noël et pour ce soir alors ? Évidemment du champagne ! On sort les bubulles pour toutes les grandes occasions de la vie mais pourquoi ? Eh bien, dans ce podcast, je vais vous raconter comment le vin pétillant d'une petite région française est devenu symbole de la fête dans le monde entier. Au départ, l'ancienne province de Champagne n'est pas une grande région de vin comparée à la Bourgogne ou au Bordelais. On y fait de l'alcool plutôt médiocre d'ailleurs…la région Champagne-Ardenne est une terre d'industrie textile. On y fait de la laine. Rien à voir donc.  Pour booster les ventes de ce vin, on crée un mythe autour de son origine. On raconte que le champagne est inventé par un certain Pierre Dom Pérignon à la fin du XVIIe siècle. Ce moine bénédictin dirige un monastère à Reims et les religieux exploitent un vignoble et produisent du vin qui a la qualité d'être effervescent. Dom Pérignon serait donc l'inventeur du champagne ! Eh bien non. Le vin pétillant existait bien avant lui. Le champagne serait un vin de fête grâce à Clovis, plus de mille ans avant Dom. Baptisé à Reims peu avant l'an 500, le roi des Francs est célébré avec une ripaille et on boit quoi à sa santé ? Le vin local. Les couronnements de ses successeurs se feront par la suite à Reims avec, à chaque fois, le même alcool dans les verres. On associe donc naturellement le champagne à la célébration de grands événements et au luxe parce qu'il est la boisson des rois. Par la suite, on fait des dégustations à l'exposition universelle de Paris en 1889. Le tout premier film publicitaire, réalisé par les frères Lumières est consacré au champagne. Fierté culturelle, il le voit au cinéma, dans les grands dîners, Voltaire considère le champagne comme l'image brillante de notre nation ! Rien que ça. Bref, le tour de force des producteurs de ce vin pétillant, c'est en fin de compte, le marketing. On prête au champagne la qualité d'antioxydant et il serait moins calorique que le vin. Après ça reste de l'alcool donc oui pour quelques coupettes mais attention à ne pas finir dans la cuvette ! Allez ! Bonne année à tous ! Learn more about your ad choices. Visit megaphone.fm/adchoices

Comédie d'un nouveau genre, la pièce Le Nectar des dieux est une invitation au partage, de bouteilles et de connaissances. Deux hommes nous racontent le Vin et ce qu'Il raconte de nous, le tout sur un ton léger et plein d'humour. Au cours de cette véritable performance d'acteurs, on croisera plusieurs dizaines de personnages qui ont fait la grande Histoire du Vin : César, Dom Pérignon ou encore Marie-Antoinette viendront ainsi égayer cette traversée de 10000 ans d'histoire, si bien que le spectateur n'aura plus qu'une envie : déboucher une bouteille et refaire le monde. François-Piel-Flamme et Hugo Klein, co-auteurs et comédiens de la pièce sont nos invités pour Xpresso. Théâtre le Funambule montmartre 01 42 23 88 83 - www.funambule-montmartre.com/le-nectar-des-dieux

Gena Smith, Chief Human Resources Officer of LVMH North America, joined Michelle Labbe, Chief People Officer of Toptal, on the latest episode of The Talent Economy podcast.LVMH Moët Hennessy Louis Vuitton, is a renowned luxury goods conglomerate headquartered in Paris. The company's diverse portfolio of brands includes household names such as Moët & Chandon, Hennessy, Louis Vuitton, Christian Dior, Fendi, Givenchy, Dom Pérignon, and TAG Heuer. LVMH operates as an ecosystem where each brand maintains its unique DNA and heritage while benefiting from synergies within the group.Smith plays a key role in fostering LVMH's signature culture of creative excellence among the company's 40,000 North American employees. Prior to joining LVMH in 2011, she spent more than a decade working closely with leading retail and luxury brands through notable industry consultancies. Based in New York City, Smith also serves on the board of the Fashion Scholarship Fund, a nonprofit association that supports young talent as they seek to realize their career ambitions in the fashion industry.Some Questions Asked:How is LVMH leaning into internal mobility?How do you make employees feel safe enough to take creative risks and contribute their ideas?How do you ensure that LVMH's heritage brands remain relevant and inspire people today, while still honoring their history?In This Episode You Will Learn:The core values of LVMH and how they are honored.How LVMH manages talent and creativity by engaging the next generation of craftsmen in the luxury industry via programs like Métiers d'Excellence, DARE, internal mobility and much more.How LVMH maintains its dedication toward diversity, equity, and inclusion (DE&I).Links:Gena Smith - LinkedInMichelle Labbe - LinkedInToptal - LinkedInThe Talent Economy podcast Hosted on Acast. See acast.com/privacy for more information.

Jusqu'en 1950, l'Algérie est le plus grand exportateur de vin au monde ! Dom Pérignon n'a pas inventé le Champagne tel qu'on le connaît ! La bouteille en verre a tout changé ! Pour en savoir plus sur ces trois affirmations, écoutez notre 3è et dernier volet sur l'Histoire du Vin, de la Renaissance à nos jours. En effet, à la fin du Moyen-Âge, les moines perfectionnèrent la viticulture, tandis que le commerce international se développa. Au XVIIe siècle, la France devint le centre mondial de la viticulture avec l'apparition des vignobles de Bordeaux et de Bourgogne. Au XIXe siècle, la phylloxéra ravagea les vignes européennes, entraînant des replantations massives et des innovations techniques. Le vin devint un symbole de prestige, avec l'apparition des grands crus. Le XXe siècle vit l'essor de l'industrie vinicole, la mondialisation des goûts et la popularisation du vin en dehors de l'Europe. Les Nouveaux Mondes, comme l'Australie et la Californie, produisirent des vins de renom. Aujourd'hui, la viticulture durable et biologique gagne du terrain, tout comme la technologie moderne dans la production. Le vin est plus accessible que jamais, avec des vignobles du monde entier offrant une grande variété de saveurs, de cépages et de styles. Il est devenu un élément incontournable de la culture mondiale, célébré à travers des festivals, des dégustations et des discussions passionnées.

Jusqu'en 1950, l'Algérie est le plus grand exportateur de vin au monde ! Dom Pérignon n'a pas inventé le Champagne tel qu'on le connaît ! La bouteille en verre a tout changé ! Pour en savoir plus sur ces trois affirmations, écoutez notre 3è et dernier volet sur l'Histoire du Vin, de la Renaissance à nos jours. En effet, à la fin du Moyen-Âge, les moines perfectionnèrent la viticulture, tandis que le commerce international se développa. Au XVIIe siècle, la France devint le centre mondial de la viticulture avec l'apparition des vignobles de Bordeaux et de Bourgogne. Au XIXe siècle, la phylloxéra ravagea les vignes européennes, entraînant des replantations massives et des innovations techniques. Le vin devint un symbole de prestige, avec l'apparition des grands crus. Le XXe siècle vit l'essor de l'industrie vinicole, la mondialisation des goûts et la popularisation du vin en dehors de l'Europe. Les Nouveaux Mondes, comme l'Australie et la Californie, produisirent des vins de renom. Aujourd'hui, la viticulture durable et biologique gagne du terrain, tout comme la technologie moderne dans la production. Le vin est plus accessible que jamais, avec des vignobles du monde entier offrant une grande variété de saveurs, de cépages et de styles. Il est devenu un élément incontournable de la culture mondiale, célébré à travers des festivals, des dégustations et des discussions passionnées.

Jusqu'en 1950, l'Algérie est le plus grand exportateur de vin au monde ! Dom Pérignon n'a pas inventé le Champagne tel qu'on le connaît ! La bouteille en verre a tout changé ! Pour en savoir plus sur ces trois affirmations, écoutez notre 3è et dernier volet sur l'Histoire du Vin, de la Renaissance à nos jours. En effet, à la fin du Moyen-Âge, les moines perfectionnèrent la viticulture, tandis que le commerce international se développa. Au XVIIe siècle, la France devint le centre mondial de la viticulture avec l'apparition des vignobles de Bordeaux et de Bourgogne. Au XIXe siècle, la phylloxéra ravagea les vignes européennes, entraînant des replantations massives et des innovations techniques. Le vin devint un symbole de prestige, avec l'apparition des grands crus. Le XXe siècle vit l'essor de l'industrie vinicole, la mondialisation des goûts et la popularisation du vin en dehors de l'Europe. Les Nouveaux Mondes, comme l'Australie et la Californie, produisirent des vins de renom. Aujourd'hui, la viticulture durable et biologique gagne du terrain, tout comme la technologie moderne dans la production. Le vin est plus accessible que jamais, avec des vignobles du monde entier offrant une grande variété de saveurs, de cépages et de styles. Il est devenu un élément incontournable de la culture mondiale, célébré à travers des festivals, des dégustations et des discussions passionnées.

Jusqu'en 1950, l'Algérie est le plus grand exportateur de vin au monde ! Dom Pérignon n'a pas inventé le Champagne tel qu'on le connaît ! La bouteille en verre a tout changé ! Pour en savoir plus sur ces trois affirmations, écoutez notre 3è et dernier volet sur l'Histoire du Vin, de la Renaissance à nos jours. En effet, à la fin du Moyen-Âge, les moines perfectionnèrent la viticulture, tandis que le commerce international se développa. Au XVIIe siècle, la France devint le centre mondial de la viticulture avec l'apparition des vignobles de Bordeaux et de Bourgogne. Au XIXe siècle, la phylloxéra ravagea les vignes européennes, entraînant des replantations massives et des innovations techniques. Le vin devint un symbole de prestige, avec l'apparition des grands crus. Le XXe siècle vit l'essor de l'industrie vinicole, la mondialisation des goûts et la popularisation du vin en dehors de l'Europe. Les Nouveaux Mondes, comme l'Australie et la Californie, produisirent des vins de renom. Aujourd'hui, la viticulture durable et biologique gagne du terrain, tout comme la technologie moderne dans la production. Le vin est plus accessible que jamais, avec des vignobles du monde entier offrant une grande variété de saveurs, de cépages et de styles. Il est devenu un élément incontournable de la culture mondiale, célébré à travers des festivals, des dégustations et des discussions passionnées.

Jusqu'en 1950, l'Algérie est le plus grand exportateur de vin au monde ! Dom Pérignon n'a pas inventé le Champagne tel qu'on le connaît ! La bouteille en verre a tout changé ! Pour en savoir plus sur ces trois affirmations, écoutez notre 3è et dernier volet sur l'Histoire du Vin, de la Renaissance à nos jours. En effet, à la fin du Moyen-Âge, les moines perfectionnèrent la viticulture, tandis que le commerce international se développa. Au XVIIe siècle, la France devint le centre mondial de la viticulture avec l'apparition des vignobles de Bordeaux et de Bourgogne. Au XIXe siècle, la phylloxéra ravagea les vignes européennes, entraînant des replantations massives et des innovations techniques. Le vin devint un symbole de prestige, avec l'apparition des grands crus. Le XXe siècle vit l'essor de l'industrie vinicole, la mondialisation des goûts et la popularisation du vin en dehors de l'Europe. Les Nouveaux Mondes, comme l'Australie et la Californie, produisirent des vins de renom. Aujourd'hui, la viticulture durable et biologique gagne du terrain, tout comme la technologie moderne dans la production. Le vin est plus accessible que jamais, avec des vignobles du monde entier offrant une grande variété de saveurs, de cépages et de styles. Il est devenu un élément incontournable de la culture mondiale, célébré à travers des festivals, des dégustations et des discussions passionnées.

Jusqu'en 1950, l'Algérie est le plus grand exportateur de vin au monde ! Dom Pérignon n'a pas inventé le Champagne tel qu'on le connaît ! La bouteille en verre a tout changé ! Pour en savoir plus sur ces trois affirmations, écoutez notre 3è et dernier volet sur l'Histoire du Vin, de la Renaissance à nos jours. En effet, à la fin du Moyen-Âge, les moines perfectionnèrent la viticulture, tandis que le commerce international se développa. Au XVIIe siècle, la France devint le centre mondial de la viticulture avec l'apparition des vignobles de Bordeaux et de Bourgogne. Au XIXe siècle, la phylloxéra ravagea les vignes européennes, entraînant des replantations massives et des innovations techniques. Le vin devint un symbole de prestige, avec l'apparition des grands crus. Le XXe siècle vit l'essor de l'industrie vinicole, la mondialisation des goûts et la popularisation du vin en dehors de l'Europe. Les Nouveaux Mondes, comme l'Australie et la Californie, produisirent des vins de renom. Aujourd'hui, la viticulture durable et biologique gagne du terrain, tout comme la technologie moderne dans la production. Le vin est plus accessible que jamais, avec des vignobles du monde entier offrant une grande variété de saveurs, de cépages et de styles. Il est devenu un élément incontournable de la culture mondiale, célébré à travers des festivals, des dégustations et des discussions passionnées.

In this episode, I talk with Exclamation's principal, Thomas Serrano, about trends in luxury events, importance of vendor relationships, mapping the emotional journey of events, focusing on meaningful and memorable experiences and more! Connect with Thomas! https://exclamation-group.com/ https://www.linkedin.com/in/thomas-serrano/ Thomas Serrano, was raised, educated and began his professional career in product promotion and events production in the heart of the French centers of culture, style and luxury. Graduating from EDHEC Business School in Nice in 1998, he honed his talents at several experiential agencies in Paris working with leading brands from Chanel and Cartier to Citroën, Nespresso, and Microsoft. In 2008, Thomas relocated to New York and launched Havas Luxe within Havas Worldwide. In 2017, Thomas created a new Havas offering: Havas Events North America. Focusing on corporate events, the agency produced innovative experiences for major brands including the Wall Street Journal, KPMG, Lazard, ExxonMobil and L'Oréal. Thomas has decades of experience managing high-luxury events for big-name clients, including Van Cleef & Arpels, Montblanc, L'Oréal, Audemars Piguet, Hublot, Bulgari and Dom Pérignon. Looking to create a one-stop shop for corporate and luxury events, cultural and sports partnerships, Thomas launched Exclamation – "Events That Make A Point" – in January 2020. Thomas has been a guest lecturer at NYU, Columbia Business School, Parsons School of Design, Fashion Institute of Technology as well as ESSEC Business School in Paris. He is often invited to speak in conferences, such as South by Southwest (SXSW).   After years of serving and working with nonprofit organizations, including Luxury Education Foundation (LEF), Thomas created his own foundation I.N.E.S (Initiatives for New Education and Socialization), an organization encouraging underprivileged teenagers in France to achieve their dreams. Most recently, Thomas was accepted into the Forbes Business Council, where he provides insight into the ever-expanding, highly creative world of luxury marketing and event management. Thanks for listening! Sarah Brush https://www.instagram.com/eventivebrush/

Mind the roads this time of year because we’re covering Rob Reiner’s iconic film that delves into the murky territories brought to light when your saviour is also your #1 fan. We cover romance novels, toxic fandom, addiction, and more so buckle up! And make sure you know where the Dom Pérignon is kept.    […]